JPH11289968A - Production of soybean milk cream-containing breads - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing healthy breads [containing a protein from soybean milk and Okara (bean-curd refuse) and soybean polysaccharide] and having soft texture by utilizing soybean milk, Okara and oil and fat, etc., in production of breads. SOLUTION: This method for producing the subject breads comprises adding 3-35 pts.wt. soybean milk cream to 100 pts.wt. flour. Thereby, good taste and effect capable of retaining soft texture longer is given to the breads and the method can serve so as to improve public nutrition and health and activate food industry through breads.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for obtaining breads which are healthy, have a good taste, have a soft texture, and are well maintained without losing such texture over time.

[0002]

2. Description of the Related Art Conventional breads are originally created as a processed form of cereals, and are usually made by mixing sugar, dairy products, oils and fats, and other auxiliary ingredients with flour, yeast, salt, and water as main ingredients, or It is made by fermenting, puffing and baking dough mixed with food additives.

[0003] In recent years, consumers have increasingly tended to prefer soft-type breads. For this reason, soft-type breads have been studied more than ever before. As methods for obtaining soft breads, there are known a method of increasing the fermentation time of bread dough, a method of increasing the amount of water added to bread dough, and a method of adding an emulsifier mainly containing monoglyceride. However, regarding the method of increasing the fermentation time, the fermentation time of bread dough is often determined under today's mass production methods, and it is difficult to change the fermentation time in the production process. The method of increasing the amount of added water not only causes the dough to adhere to the manufacturing equipment during the production process due to the increase in the moisture in the bread dough and causes a decrease in work efficiency, but also often adversely affects the product. The addition of an emulsifier mainly composed of monoglyceride is widely used because it is easy to obtain soft breads.

[0004] For example, Japanese Patent Application Laid-Open No. H2-124052 discloses a starch food quality improving agent comprising an emulsified oil / fat composition containing 2 to 60% by weight of a saturated monoglyceride and 2 to 30% by weight of an unsaturated monoglyceride. Has been proposed. Also, JP-A-7-289143 discloses that
An emulsified oil / fat composition for flour foods and breads or cakes produced using the same have been proposed.

[0005] Due to the recent consumer health consciousness, various methods for producing breads using natural materials in place of such additives conventionally used have been studied. For example, JP-A-3-155742 discloses that an amylase enzyme is
It has been proposed to suppress the solidification of breads. Japanese Patent Application Laid-Open No. 6-169681 proposes an enzyme product for improving the quality of breads and a method for improving the quality of breads. These are mainly enzyme products and natural additives.

[0006] The product of the present invention is a soymilk cream utilizing soymilk, okara, and fat as food materials.

[0007]

An object of the present invention is to provide healthy bread (containing soy milk and okara protein and soybean polysaccharide; hereinafter the same meaning) breads which have a soft texture, An object of the present invention is to provide a method for producing breads in which a soft texture is maintained for a longer time.

[0008]

In order to solve the above-mentioned problems, various studies have been made. According to the present invention, soymilk, soybean milk, soymilk cream composed of oils and fats, or soybean gou (go) or soybean-derived A method for producing bread characterized by using a soymilk cream (hereinafter referred to as a soymilk cream) to which a constituent component is added, and preferably 3 to 35 parts by weight of a soymilk cream with respect to 100 parts by weight of flour. Is added. The texture of bread according to the production method of the present invention is soft, and has an effect that the soft texture is maintained for a longer time, the flavor is good, and the food is healthy.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The terms used in the present invention are defined as follows. The soymilk can be obtained from soybean-derived full fat soymilk, defatted soybean-derived defatted soymilk, or a mixture thereof. Whole fat soy milk was prepared from soybeans using a known method. Generally, soybeans were immersed in water, hot water, boiling water, etc. to swell to a water content of about 50%, ground, heated, and separated from okara. Preferably, after the swelled soybeans are refined to an average particle diameter of 20 to 100 microns by applying a rotary blade-type shearing force, soymilk separated by a normal method such as centrifugation or filtration is further used. good. The defatted soybean milk is prepared by using a defatted soybean material as a raw material in a conventional manner according to the method of whole fat soymilk. Okara can be obtained from soybean-derived full fat okara, defatted soybean-derived defatted okara, or a mixture thereof. Whole fat okara is obtained by separating soy milk when preparing the above soy milk, and preferably, the swollen soybean is finely divided to an average particle diameter of 20 to 100 microns by applying a rotary blade type shear force. It is more preferable to use okara which has been separated by a usual method such as centrifugation or filtration after the conversion. The defatted okara is prepared by using a defatted soybean as a raw material in a conventional manner according to the method of whole fat okara. Oils and fats refer to all types of edible vegetable oils and fats and animal oils and fats, and it is preferable to select the type of oil and fat based on the ease of kneading soymilk cream and the ease of use in bread dough.

The soybean go (go) refers to soybeans immersed in water or boiling water and then ground or crushed, or a heated product thereof. The component derived from soybeans is full fat or defatted soy milk.
In addition to Okara, Kure, isolated soy protein, its emulsion (consisting of isolated soy protein, water, oil and fat), concentrated soy protein, whole fat or defatted soy flour, kinako, single- or twin-screw extruder It refers to full-fat or defatted soy flour, tissue / granular soy protein, and the like, and mixtures thereof. Soy milk cream is a mixture of soy milk, okara, oil and fat, and if necessary, soybean soup or soybean-derived components at a fixed ratio.
Refers to an emulsified emulsified composition. Wheat flour refers to any of strong flour, medium flour, and flour, and may be a mixture thereof.

Breads include, in addition to flour as a main ingredient, salt, water, yeast, and other oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), dairy products, sugars, It refers to those obtained by adding and kneading auxiliary materials such as seasonings (glutamic acids, nucleic acids, etc.), chemical swelling agents, flavors, etc., and kneading them through a fermentation step. That is, bread, special bread (grissini, muffin, rusk, etc.),
Includes cooked bread, sweet bread, steamed bread (meatball, anman, etc.), hot cake, and the like.

The heat treatment is to heat the soymilk cream to an extent necessary for the bread containing the soymilk cream to have a soft texture and maintain the texture longer than usual. Further details are not yet fully understood,
Inactivation of each enzyme remaining in the soymilk cream, and an increase in soybean polysaccharides and the like derived from okara in the soymilk cream, etc., are heat treatments, such as pasteurization at about 70 ° C or higher for a predetermined time or Therefore, it corresponds to sterilization / sterilization such as high-temperature sterilization or heat sterilization, so that sterilization / sterilization can be substituted as a heat treatment method / means. Sterilization / sterilization refers to the operation of killing harmful microorganisms in food hygiene in order to extend the shelf life of food, etc., and is called sterilization, and the operation to completely kill all microorganisms in food is sterilized. Say The heating method is mainly used, and pasteurization method (100 ° C or less) and high temperature sterilization method (100 ° C or more) are used as sterilization methods.
As a sterilization method, there is a UHT sterilization method (135 to 150 ° C.) using an indirect heating method or a direct heating method, or a pressure and heat sterilization method packed in containers and packaging.

[0013] In the production of breads, the middle seed is usually 55 to 100 parts of flour for one kneading (kneading) depending on the quality of the flour.
%, The total amount or most of yeast, yeast food, bread quality improver, etc., which leave a part of the composition to make dough of appropriate hardness and fermented. The bonnet refers to the operation of adding the remaining raw materials to the middle-class dough and mixing them.

The present invention provides a soymilk cream consisting of soymilk, okara, and oil or fat, or a soymilk cream containing a soybean gou or a soybean-derived component added to bread dough,
By heating such as baking or steaming, frying or the like with or without fermentation swelling, the texture is soft, and breads having a soft feeling for a longer time have been successfully produced. Moreover, even without using food additives such as emulsifiers and enzyme agents which have been conventionally used for softening the texture, the method of the present invention can exhibit the effect of softening.

The soymilk and okara used here are general ones and are not limited well. Soy milk and okara as shown in Table 1 may be used. Table 1. Examples of general component values of soy milk and okara. ─────────────────────────────────── Soy milk (A) Soy milk (B) Okara (A) Okara (B) 脂肪 Fat (%) 2.0 3.1 3.3 3.1 Protein (%) 3.6 5.2 6.8 4.9 Carbohydrate (%) 3.1 0.9 12.8 5.3 Ash (%) 0.5 0.3 1.1 0.6 Moisture (%) 90.8 90.5 76.0 86.1 ────────────────────── ───────────── Total (%) 100.0 100.0 100.0 100.0

What is important is to use a soymilk cream consisting of soymilk, soybean milk and oil and fat, or a soymilk cream containing soybean gou or soybean-derived components. In this case, the soybean kure is a kind of cream,
It is an emulsion, but its fats and oils are derived from soybeans,
The fats and oils in the cream containing the added fats and oils according to the present invention have many distinct points. Furthermore, it is permissible to add a part of the separated soy milk or okara or oil or fat to the soybean soup or a part of the soybean-derived component. If soybean gou is separated into soymilk and okara, the weight ratio thereof is generally about 7: okara to about 3 but may slightly fluctuate depending on the soybean gou preparation conditions. Further, it can be assumed that the effect in breads is similarly exhibited even when a composition close to soymilk is used by using isolated soybean protein or the like instead of soymilk. The soymilk cream is obtained by the following method. The whole of soymilk, okara, and fat is emulsified at 60 to 80 ° C in a preliminary (meaning a heterogeneous state; the same applies hereinafter) emulsification. If necessary, homogenize (0 kg / cm ² ~
150 kg / cm ² ) to obtain a soy milk cream as it is after sterilization or to homogenize it to obtain a soy milk cream.

As a sterilization method which is a heat treatment method,
Batch type sterilization, UHT sterilization by indirect heating system or direct heating system, or retort sterilization can be used. The significance of the heat treatment is considered as follows. It is presumed that this may be to inactivate soybean-derived β-amylase, trypsin inhibitor, and the like in soymilk cream as factors that inhibit the growth and fermentation of yeast during baking. On the other hand, the increase in soybean polysaccharides in the soymilk cream due to the heat treatment is observed, which is considered to be due to this effect.

The mixing ratio of soymilk in the cream is
15-65% by weight is preferred. More preferably, the mixing ratio of soymilk is preferably 25 to 40% by weight. If the amount of soy milk is less than 15% by weight, the taste of bread becomes worse because the taste of soy milk is reduced. If the content exceeds 65% by weight, it becomes difficult to obtain a soft bread having a desired texture in the present invention. The mixing ratio of okara (dried but not dried) in the cream is preferably 65 to 25% by weight.
More preferably, the content is 45 to 30% by weight. If the amount of okara is less than 25% by weight, it is difficult to obtain the soft bread having the desired texture of the present invention. 65
If the amount is more than 10% by weight, the viscosity of the soymilk cream becomes abnormally high, and the sterilization / sterilization process becomes difficult. The mixing ratio of fats and oils in the cream is preferably from 1 to 45% by weight. More preferably, the content is 25 to 40% by weight. When the amount of the fat or oil is less than 1% by weight, the effect of the fat or oil (improvement of flavor, texture, color tone, etc.) in cream or bread using the same is not sensed sensuously, and exceeds 45% by weight. And the viscosity of the soymilk cream become abnormally high, and the heat treatment becomes difficult.

The bread dough containing soymilk cream according to the present invention can be used for various kinds of bread such as bread and butter roll. The flour can be of any type, such as strong flour or medium flour. Bread dough can be obtained by adding a main ingredient such as yeast, salt and water to flour by a usual method. The soymilk cream of the present invention is characterized by adding 3 to 35 parts by weight based on 100 parts by weight of flour (based on so-called Baker's percentage; the same applies hereinafter). If the amount of the soymilk cream is less than 3 parts by weight, a sufficient effect cannot be obtained. If the amount exceeds 35 parts by weight, the extensibility of the dough decreases, and the volume of breads decreases.

[0020]

The following examples and comparative examples are provided to further clarify the effects of the present invention. However, these are only examples, and the technical idea of the present invention is not limited by these examples. In the following, all parts and percentages are by weight.

As the flour used in the examples and comparative examples, commercially available strong flour "Eagle" (manufactured by Nippon Flour Milling Co., Ltd.)
As the yeast, raw yeast "Oriental Yeast" (manufactured by Oriental Yeast Industry Co., Ltd.), as the yeast food, yeast food "C Oriental Food" (manufactured by Oriental Yeast Industry Co., Ltd.), and as the fat for soymilk cream, Refined and cured rapeseed oil (melting point 22 °
C) (manufactured by Fuji Oil Co., Ltd.), as a fat and oil for this beef, shorting “Pampas Cotton” (manufactured by Fuji Oil Co., Ltd.), and commercial products of sugar and salt were used.

As the equipment used, the stirrer was "Satake Multi Mixer" (manufactured by Satake Chemical Machinery Co., Ltd.).
The homogenizer is “homogeneizer No. 3902” (SANWA MA
CHINE CO. INC. HXS-05 ”(manufactured by Daito Food Machinery Co., Ltd.)
The retort sterilization processing machine is "TYPE RCS-40R
TCN "(manufactured by Hisaka Manufacturing Co., Ltd.).

The baked bread is at room temperature (10 to 20 ° C.)
, And the volume was measured by the tanning displacement method. Sensory evaluation: 10 panelists, 30 appearances, 70 internal phases
Judgment was made based on the average score evaluated by the point method.

Normal Standard Example and Example 1 With the composition of Table 2, about 5 kg scale and the working process of Table 2,
Bread was prepared by the 70 parts sponge method, and the usual standard example and Example 1 were performed. First, 35 parts of soy milk, 35 parts of okara (water-dried non-dried product), and 30 parts of fats and oils were mixed with a stirrer to 65 to 7 parts.
Pre-emulsify at 0 ° C. for 15 minutes. After the pre-emulsification, the mixture was sterilized by a scraping type heat exchanger at 133 ° C. for 1 minute and cooled to prepare a soymilk cream, which was used in Example 1. The cream of this mixing ratio is soy milk cream (35:35:
Abbreviated as 30). The same applies to the following examples and comparative examples.

Table 2. Presence of soy milk cream (soy milk 35: okara 35: fat 30). Numerical value is “Baker's%” (all flours are shown as 100. Tables 3 and 4 are the same).区分 Classification of breads Normal standard examples Example 1 ──────配合 Blended medium grade hongome Medium grade hongome Flour 70 70 000 Yeast 2.50 2.50 Yeast food 0.10 0.10 Water 42 0 420 Flour 0 300 0 30 Sugar 0 7 0 7 Salt 0 2 0 2 Oil 0 6 0 6 Soy milk cream (35: 35:30) 0 0 0 10 Water 0 18 0 18 ─────────────────────────────────── Work process . Common to the normal standard example and the first embodiment. Medium seeds ご Mixing low speed 3 minutes. Medium speed 1 minute Low speed 3 minutes. Medium speed 4 minutes Low speed 3 minutes. Medium speed 4 minutes. Low speed 3 minutes Kneading temperature 24-25 ° C 28 ° C Floor time 3 hours 20 minutes Divided weight 230 g Bench time 20 minutes Wheeler 38 ° C (85% humidity) Wheeler time 45 minutes Baking 210 ° C. 40 minutes パ ン The obtained breads are used as standard As a result of the sensory evaluation in Example 1, the evaluation was that the flavor was good and the texture was soft. The proofing time was normal and the baking quality was good.

Examples 2 to 4 and Comparative Examples 2 to 4 The soymilk cream (35:35:30 mixture ratio) used in Example 1 was mixed with 4 parts (Example 2) and 22 parts per 100 parts of flour.
Parts (Example 3) and 33 parts (Example 4). On the other hand, Comparative Example 1 was prepared by using a non-heat-treated one in the step of preparing the soymilk cream used in Example 1. The amount of the soymilk cream added in the comparative example was selected so as to correspond to 3.8 parts by dry solid content of 10 parts by weight (hereinafter referred to as "parts") of the soymilk cream (35:35:30) of Example 1. . That is, in Comparative Example 1, (35:35:30) is (35:35:30) in Example 1.
35:30), and in Comparative Example 2, (1
00: 0: 0) using 40 parts including 3.8 parts of 9.5% dry solids, reducing the amount of water by 10 parts to 50 parts to prevent excessive moisture in the dough. : 100:
In Comparative Example 4, the dried solid content of dried okara (0: 100: 0) = 93.9% was 3.3.9 parts, including 28 parts including 3.8 parts of dried solid content = 13.6% of 0). Four parts, including eight parts, and 6.2 parts of water, which was insufficient compared with Example 1, were used as 6 parts.
The other conditions were the same as in Example 1. Table 3 shows the composition, the content of the cream, the baking workability, the results of the sensory evaluation of breads, and the like.

─────────────────────────────────── Table 3. Whether to heat soy milk cream (35:35:30). ─────────────────────────────────── Breads Normal Examples Same Same Same Same Comparative Example Same Same Same Category Standard example 1 2 3 4 1 2 3 4 ─────────────────────────────────── Formulation. Displayed as the sum of medium species and rice. Flour 100 100 100 100 100 100 100 100 100 Yeast 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Yeast food 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Water 60 60 60 60 60 60 50 60 66 Sugar 7 7 7 7 7 7 7 7 7 Salt 2 2 2 2 2 2 2 2 2 Fat 6 6 6 6 6 6 6 6 6 ───────────────────────────── ───── Soy milk cream 35:35:30, 133,1 minute 0 10 4 22 33 0 0 0 0 35:35:30. No heating 0 0 0 0 0 10 0 0 0 100: 0: 0. 133,1 minute 0 0 0 0 0 0 40 0 0 0: 100: 0. No heating 0 0 0 0 0 0 0 28 0 0: 100: 0. Dry okara 0 0 0 0 0 0 0 0 4 ─────────────────────────────────── Baking Good (○) ○ ○ ○ ○ Somewhat poor × × × Sensory evaluation (△) Evaluation of internal phase Good (○) ○ ○ ○ ○ Poor (×) × × × Softness of texture ○ ○ ○ ○ ○ × × × × Flavor ○ ○ ○ ○ ○ ○ × × × ─────────────────────────────────── Overall evaluation ○ ○ ○ ○ ○ × × × × ───────────────────────────────────

Examples 5 to 12 25 parts of soymilk, 35 parts of okara, and 40 parts of fats and oils were stirred using a stirrer.
Pre-emulsification (in a heterogeneous state) at 65-70 ° C for 15 minutes. After pre-emulsification, 133 ° C with a scraping heat exchanger
Heat for 1 minute, cool and soy milk cream (25:
35:40), and 4 parts (Example 5), 22 parts (Example 6), 33 parts per 100 parts of flour.
(Example 7). Similarly, 40 parts of soy milk, 50 parts of okara, and 10 parts of oil and fat were treated under the same conditions as above to prepare a soy milk cream (40:50:10 mixture ratio), and 4 parts of this was mixed with 100 parts of flour. (Example 8), 22 parts (Example 9) and 33 parts (Example 10) were used. On the other hand, the soymilk cream (35:35:30) used in Example 1
(Mixing ratio) to 100 parts of flour
Of Example 11 using 40 parts of soymilk, and 50 parts of okara
And 10 parts of oil and fat, after the same emulsification treatment as above, subjected to retort sterilization treatment (121 ° C. for 30 minutes) and cooled, and this was used as Example 12 using 10 parts of flour for 100 parts of flour.
The other conditions were the same as in Example 1. Table 4 shows the composition, the contents of the cream, the baking workability, the results of the sensory evaluation of breads, and the like.

─────────────────────────────────── Table 4. Soymilk cream (25:35:40 to 40:50:10) Addition amount of heated product / flour 100 ─────────────────────────── ──────── Breads Normal embodiment Same as Same Same Same Same Same Same Same Standard type 5 6 7 8 9 10 1112 ────────────────── ───────────────── Formulation. Displayed as medium type + book rice. Flour 100 100 100 100 100 100 100 100 100 Yeast 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Yeast food 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Water 60 60 60 60 60 60 60 60 60 Sugar 7 7 7 7 7 7 7 7 7 Salt 2 2 2 2 2 2 2 2 2 Fat 6 6 6 6 6 6 6 6 6 ───────────────────────────── ───── Soy milk cream 25: 35: 40.133,1 min 0 4 22 33 0 0 0 0 0 40: 50: 10.133,1 min 0 0 0 0 4 22 33 0 0 35:35:30 On average 133,1 minutes 0 0 0 0 0 0 0 10 0 40:50:10. Retort 0 0 0 0 0 0 0 0 10 パ ン Good baking workability (○) ○ ○ ○ ○ ○ ○ ○ ○ Sensory evaluation Evaluation of internal phase Good (○) ○ ○ ○ ○ ○ ○ ○ ○ Softness of texture ○ ○ ○ ○ ○ ○ ○ ○ ○ Flavor ○ ○ ○ ○ ○ ○ ○ ○ ○ 総 合 Overall evaluation ○ ○ ○ ○ ○ ○ ○ ○ ○ ───────────────────────────────────

Comparative evaluation of normal standard examples, Examples 1 to 12 and Comparative examples 1 to 4 From the examples of Tables 2, 3 and 4, the following was found as a comprehensive evaluation. In Table 2, the soymilk cream (soymilk 35:
Okara 35: oil and fat 30) 10 parts of the heat-treated product is flour 10
The breads prepared by adding to 0 parts had sufficient useful value with respect to the breads of the standard example. Table 3
Soy milk cream (soy milk 35: okara 35: fat 30)
Breads prepared by adding 4 to 33 parts of the heat-treated product to 100 parts of flour had sufficiently useful value with respect to the breads of the standard example. In other words, a method for producing breads characterized by adding 3 to 35 parts by weight of soymilk cream to 100 parts by weight of flour is a method for obtaining healthy, flavorful, and soft breads. Met. Furthermore, even if the same amount of the cream or soymilk, or only the soymilk, or only the dried okara, or the dried okara was added to 100 parts of flour in the same amount as the dry solid content of the cream of Example 1, the prepared breads were It was not of any useful value. In other words, it has been found that the above-mentioned good breads can be produced if the soymilk cream is heat-treated. In Table 4, if the mixture ratio of soybean milk cream in the soybean milk was 50 to 35% by weight and the mixture was heat-treated, even if the cream was added in an amount of 4 to 33 parts per 100 parts of flour, good breads were obtained. Was completed. The heat treatment after pre-emulsification is useful in the production of breads because the soybean-derived β-amylase and trypsin inhibitor in soymilk cream affect the growth and fermentation of yeast during baking. It is speculated that the effect of soybean polysaccharide, which is increased in soymilk cream by the heat treatment, may be exerted on bread dough in order to inactivate the soybean milk. In any case, it has been found that the above-mentioned good breads can be produced when the mixing ratio of okara in the soymilk cream is 65 to 25% by weight.

[0031]

As described in detail above, according to the present invention,
By using soymilk cream and the like for breads, which has not been used in the past, healthy (soymilk and okara proteins and soybean polysaccharides) breads are soft and have a soft texture. Breads that can be kept longer can now be made.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yukie Yamamoto 1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Inside the Hannan Factory (72) Inventor Haruo Tsumura 1-Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. (72) Inventor Hayato Kubota 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd.

Claims (5)

[Claims] 1. A method for producing bread, comprising using soymilk, soybean milk, soymilk cream consisting of fats and oils, or soybean gou (go), or soymilk cream containing a component derived from soybean. 2. The method for producing breads according to claim 1, wherein 3 to 35 parts by weight of the soymilk cream is added to 100 parts by weight of the flour. 3. The method for producing bread according to claim 1, wherein the soymilk cream is heat-treated. 4. The mixing ratio in the soymilk cream is 1 in soymilk.
The method for producing breads according to claim 1, wherein the amount is 5 to 65% by weight and 65 to 25% by weight of okara. 5. The method according to claim 1, wherein the mixing ratio of the fat or oil in the soymilk cream is 1 to 45% by weight.