JPH119174A - Loaf-shaped bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain loaf-shaped bread having a shape and taste essential to a loaf of bread and new feeling in eating with being crisp to eat, good in softening in mouth and biting by using raw flour having a specific ratio in wheat flour and crosslinked starch as main raw materials. SOLUTION: This loaf-shaped bread is obtained by using raw flour comprising 55-90 pts.wt. of wheat flour and 45-10 pts.wt. of crosslinked starch as main raw materials in producing the loaf-shaped bread. It is preferable to add 0.3-10 wt.% based on the raw flour of one or more of auxiliary materials selected from rice flour, high amylose-corn starch, egg white, soy bean protein and milk serum protein. A degree of swelling and solubility of crosslinked starch are preferably 3-15 and <=15 wt.% respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread, and more particularly to bread having a novel texture.

[0002]

2. Description of the Related Art In recent years, consumer orientation has diversified, and there has been a tendency to demand new types of foods that are not caught by existing concepts, or foods that have an unprecedented texture. Texture is required.

[0003] Bread is one of the indispensable foods in Japan and there are many kinds. Among them, breads had elasticity, but lacked crispness and had a crisp texture. Conventionally, this texture has been regarded as preferable for bread, but the recent trend toward diversification demands the opposite texture, that is, a crispy, crisp, and mouth-melting one.

[0004] Among breads, panettone and brioche have no elasticity, and have a crispy texture, or a crispy, crispy texture. This is the texture obtained by making a rich formula with a large amount of added sugar and fat, in other words, the crispy, crisp and mouth-melting texture is the amount of added sugar and fat. Is not obtained without increasing the amount of bread, and the texture is not obtained with breads with a small amount of these additives.

The present inventors have previously proposed a bread having moderate elasticity, being moist, having a good melting in the mouth, being crisp and having a crispness (Japanese Patent Application No. 8-112024). However, even in this case, it is preferable that sugar is added in an amount of about 20% by weight based on the raw material powder, and the taste is confectionery bread-like and hardly called bread.

On the other hand, as a method of using a modified starch for breads, a method of using α-modified starch to improve the softness of breads (Japanese Patent Laid-Open No. 175845/1984) and a method of using a specific modified starch are used. (Japanese Unexamined Patent Publication No. Hei 4-91744,
No. 15296), a method for improving the quality of bread in which a part of flour is replaced with processed starch and gluten (Japanese Patent Laid-Open No. 3-87)
No. 135), a method of improving the quality using a heat-moisture treated starch (Japanese Patent Application Laid-Open No. 6-169680), and a method of using an oil or fat composition containing a processed starch for bakery foods (Japanese Patent Application Laid-Open No. 5-1).
53897, JP-A-8-196198, JP-A-8-196198
No. 224057). However, none of these methods embody or suggest a crisp, crisp, mouth-melting bread.

[0007]

The problem to be solved by the present invention is to provide bread having the original shape and flavor of bread, and having a novel texture that is crispy, melts in the mouth and has a crisp texture. It is in.

[0008]

Means for Solving the Problems As a result of intensive studies in view of the present situation, as a main raw material for producing bread, wheat flour and a cross-linked starch are used as raw materials, and more preferably a raw material powder having a specific ratio is used. The present inventors have found that the problems of the present invention can be solved by adding the above auxiliary agent, and have completed the present invention.

That is, a raw material powder consisting of 55 to 90 parts by weight of wheat flour and 45 to 10 parts by weight of cross-linked starch is used as a main raw material for producing breads. In this case, preferably, non-glutinous rice flour and high amylose corn starch are used as auxiliary agents. , One or two or more selected from egg white, soy protein and whey protein.
It is added by 3 to 10% by weight, more preferably by using a crosslinked starch having a swelling degree of 3 to 15 and a solubility of 15% by weight or less.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, bread means wheat flour as a main raw material, yeast, salt, water, yeast food and other necessary auxiliary ingredients to form a dough, which is fermented and expanded. Breads, in which the amount of carbohydrates such as sugar, glucose, isomerized sugar, and oligosaccharides as auxiliary materials is 10% by weight or less based on the main raw material (raw material powder), Specific examples include white bread (square bread, Yamagata bread, coppe bread), hamburger buns, raisin bread and the like.

The term "sub-material" as used herein refers to a sub-material generally used in the production of breads, and specifically, dairy products such as the above-mentioned carbohydrates, skim milk powder, whole milk powder, shortening, lard, Fats and oils such as margarine, butter, emulsified fats and oils, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, calcium stearyl lactate, spices such as cinnamon and basilico, dried fruits such as raisins and dried cherry, nuts such as almonds and peanuts Amylolytic enzymes such as α-amylase, β-amylase, and glucoamylase, flavors (eg, butter flavor), artificial sweeteners (eg, aspartame), dietary fiber (eg, indigestible dextrin), active gluten, cocoa powder, and the like. is there.

In the present invention, as a main raw material,
0 parts by weight and 45 to 10 parts by weight of crosslinked starch are used in place of flour, and the term including both is used as raw material powder.

As the flour used in the present invention, flour usually used for the production of bread is used, and if necessary, a part thereof can be replaced with rye flour, corn flour, graham flour or the like. The substitution amount can be used by replacing 30% by weight or less, preferably 3 to 15% by weight of the raw material flour with the flour in the raw material flour.

The cross-linked starch used in the present invention refers to a starch obtained by cross-linking starch according to a conventional method using a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipic acid, epichlorohydrin, and the like. It is a crosslinked starch having a swelling degree of 3 to 15 and a solubility of 15% by weight or less. By using such a crosslinked starch, the object of the present invention is realized more remarkably.

As the type of starch used for the production of crosslinked starch, any of commercially available starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, sago starch, sweet potato starch and the like can be used. Can be.

The crosslinked starch having a preferred swelling degree and solubility according to the present invention can be obtained by adjusting the degree of crosslinking. The degree of crosslinking can be adjusted by the amount of crosslinking agent used.
However, the degree of cross-linking does not always match the degree of swelling and the solubility depending on the type of starch, so it is necessary to change the degree of cross-linking so that the degree of swelling and the degree of solubility depend on the type of starch.
If the degree of swelling is 3 to 15 and the solubility is 15% by weight or less, a crosslinked starch obtained by combining other processing, for example, bleaching, etherification such as hydroxypropylation, or esterification such as acetylation is also used. It can likewise be used as a preferred crosslinked starch.

As described above, in the present invention, a crosslinked starch having a swelling degree of 3 to 15 and a solubility of 15% by weight or less is preferably used. When the internal phase becomes slightly rough and the sac is insufficient (even if the solubility is 15% by weight or less), and when the solubility exceeds 15% by weight (even if the swelling degree is within the above range). ) The internal phase tends to be slightly non-uniform and the crispness tends to be insufficient.

The swelling degree and solubility described in the present invention are measured by the following methods. That is, about 1.0 g of a dry matter-converted sample is dispersed in 100 ml of water, heated at 90 ° C. for 30 minutes, and then immediately centrifuged (3000 rpm, 10 minutes).
And separate into a gel layer and a supernatant layer. Next, the weight of the gel layer was measured and this was designated as A. Next, the weight-measured gel layer was dried (105 ° C., constant weight) and the weight was measured.
A / B represents the degree of swelling. On the other hand, the amount of the supernatant layer at this time is measured, and the total sugar amount contained in the supernatant layer is measured by the phenol sulfate method to calculate the solubility.

The present invention relates to a method for producing bread using wheat flour as a main raw material.
Raw material powder consisting of 5 to 90 parts by weight and 45 to 10 parts by weight of crosslinked starch is used in place of flour. If the ratio of the two in the raw material powder deviates from the above-mentioned range, bread having the original shape and flavor of bread, melted in the mouth and melted, and having a crisp texture cannot be obtained. That is, if the proportion of the flour is less than 55 parts by weight, the flavor, shape (volume) and internal phase of the bread are inferior, and if it exceeds 90 parts, the sac is lost and the melting and crispness in the mouth become worse. .

In the present invention, besides using the above-mentioned raw material flour in place of flour, one or more supplements preferably selected from non-glutinous rice flour, high amylose corn starch, egg white, soy protein and whey protein are preferably used. The agent is further used in an amount of 0.3 to 10% by weight based on the raw material powder. By using this adjuvant, the internal phase is also improved, and an excellent effect of remarkably realizing bread that is crispy, crisp, and melts well in the mouth is obtained. If the addition amount is less than 0.3% by weight, the effect of the addition is not seen, and if it exceeds 10% by weight, the flavor is inferior and a different texture such as unevenness occurs.

In addition to the remarkable effect in this range of the amount of the adjuvant, the protein system of egg white, soybean protein and whey protein is effective even in a relatively small amount, but non-glutinous rice flour and high amylose corn starch are relatively large. Requires additional amount. In addition, active gluten is generally used as a protein in breads, but when active gluten is added, elasticity is increased and crispness is deteriorated, which has an adverse effect, and casein is a protein of milk. Has no effect. Also, among the eggs, only egg white is effective, and therefore the effect is inferior for whole eggs. Thus, only specific proteins are effective in the present invention.

The non-glutinous rice flour used as the auxiliary agent of the present invention refers to a powder obtained by pulverizing non-glutinous rice into a powder having a class of passing 90% by weight or more through an 80-mesh sieve. The non-glutinous rice may be either long-grain rice or short-grain rice, or may be crushed by any method such as roll crushing, air crushing, pressing crushing, and water crushing.

Also, high amylose corn starch is
Commercially available raw materials having an amylose content of about 65% by weight or more can be used. In addition, a high-amylose corn starch having such an amylose content may be prepared by adjusting the water content to about 20% by weight and heat-treating it at about 100 to 150 ° C.

As the egg white, any of raw egg white, frozen egg white and dried egg white can be used. The amount added as the above-mentioned auxiliary agent is expressed in dry egg white, and when using raw egg white, the amount converted into dry egg white is added. In addition, whey protein refers to a protein that is concentrated to contain 40% by weight or more of protein contained in whey (ie, skim milk without casein) and powdered by spray drying or the like.

The soybean protein refers to full fat soybean, defatted soybean, and soybean protein having an increased protein content using defatted soybean as a raw material, and specifically, full fat soybean powder, defatted soybean powder, and heat-treated full fat soybean. Flour, defatted soybean powder, granular soybean protein obtained by treating defatted soybean with an extruder, concentrated soybean protein obtained by washing defatted soybean to increase the protein content, and isolated soybean protein obtained by separating protein from defatted soybean.

The present invention is characterized in that the above-mentioned raw material flour is used in place of wheat flour, and that the above-mentioned auxiliary is preferably added, and other production conditions are not particularly limited. Can be followed. That is, it can be manufactured by any method such as the medium seed method and the direct kneading method, which are generally performed as a method for manufacturing bread, and in those methods, the above-mentioned raw material powder is added with salt, yeast, yeast food,
Sugar, necessary auxiliary materials such as fats and oils and preferably the above-mentioned auxiliary agent are blended, water is added and kneaded, and fermentation, division, rounding, shaking, molding, mold filling, filling, and the like are performed according to a conventional method. It is obtained by firing. Further, the raw material powder of the present invention,
The auxiliary material and the auxiliary agent can be used in the form of a premix mixed in advance as required, or they can be added and mixed at the time of producing bread.

[0027] Also, freeze-tolerant yeast, oxidizing agents (eg, ascorbic acid), and starch-degrading enzymes (eg,
If the technique of frozen dough, such as using glucoamylase), is applied, it can be applied to frozen dough, and if it is desired to impart physiological functions or enhance nutrients, components having the respective functions, for example, various dietary fibers If desired, various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, polyphenols, minerals and the like can be added.

The bread thus obtained according to the present invention has a novel texture with a crisp, crisp, mouth-melting taste, in addition to having the original shape and flavor of the bread.

[0029]

EXAMPLES Next, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, parts are parts by weight,
% Indicates% by weight.

[0030]

[Reference Example 1] 10 parts of sodium sulfate was dissolved in 120 parts of water.
A slurry in which 100 parts of tapioca starch was dispersed in this solution was added to 4
3% sodium hydroxide aqueous solution was added to these under stirring and maintained at pH 11.1 to 11.3 while stirring, and 1.1 parts, 0.2 parts, 0.1 parts, and 0.03 parts of sodium trimetaphosphate were respectively added. After reacting at 39 ° C. for 10 hours, the mixture was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain a sample No. 1-4 crosslinked starches were obtained. Table 1 shows these physical properties.

[0031]

[Reference Example 2] 20 parts of sodium sulfate was dissolved in 120 parts of water,
Two parts of a slurry obtained by adding 100 parts of potato starch to this solution were prepared, and 30 parts of a 4% aqueous solution of sodium hydroxide, 6 parts of propylene oxide and 0.22 parts of sodium trimetaphosphate were stirred.
After adding 0.12 parts to each and reacting at 42 ° C. for 18 hours, neutralized with sulfuric acid, washed with water, dehydrated and dried to obtain sample N
o. 5 and 6 were obtained. Table 1 shows these physical properties.

[0032]

[Table 1]

[0033]

Example 1 Flour, Sample No. Dried egg white "Kewpie dried egg white K type" as a crosslinked starch of 1 to 6 and an auxiliary agent
(Kewpie Co., Ltd.) was used to produce mountain-type bread using the following compounding ratio in a medium-class method. In the comparative example, untreated tapioca starch (denoted as tapioca) was used instead of the crosslinked starch.

<Blending ratio> Medium type control section Examples and comparative examples section 70 parts of strong flour 70 parts 2 parts of yeast 2 parts 2 parts of yeast food 0.1 part 0.1 part of water 42 parts 42 parts of main kneading control section Examples and Comparative Example Section Strong flour 30 parts 10 parts Crosslinked starch (Sample Nos. 1 to 6)-20 parts Sugar 6 parts 6 parts Salt 2 parts 2 parts Skim milk powder 2 parts 2 parts Shortening 5 parts 5 parts Dry egg white-2 parts Water 24 Division 26

<Manufacturing conditions> Medium seed kneading temperature: 24 ° C. Medium seed fermentation temperature: 4 hours Main kneading temperature: 28 ° C. Floor time: 25 minutes Division: 250 g × 2 Bench time: 20 minutes Hoiro: 60 minutes Baking Temperature: 175 ° C. Baking time: 22 minutes (gas convection) The obtained mountain-shaped bread was evaluated according to the following criteria, and the results are shown in Table 2.

<Volume> The volume of bread is measured by the rapeseed substitution method, and expressed as a specific volume obtained by dividing the volume by the weight of the bread.

<Flavour, shape and internal phase as bread> ＞: good 〇: somewhat good △: slightly poor ×: poor

<Food texture> ：: Crispy, crisp, melts in mouth fairly good 〇: Crispy, crisp, melts well in mouth △: Crispy, crisp, melts well in mouth, but good texture of conventional bread Not much different from, or slightly different in texture, ×: Same as conventional bread texture, or different texture

[0039]

[Table 2]

[0040]

Example 2 In Example 1, flour and sample No. Except that the cross-linked starch of No. 2 was used in the ratio (expressed in parts) shown in Table 3,
A mountain-shaped loaf of bread was produced in the same manner as in Example 1 and evaluated in the same manner. The results are shown in Table 3.

[0041]

[Table 3]

[0042]

Example 3 In Example 1, a sample N was used as a crosslinked starch.
o. No. 2, using soy protein "New Fuji Pro SE" (Fuji Oil Co., Ltd.), non-glutinous rice flour, and commercially available high-amylose corn starch (expressed as "Hyami") in place of egg white as an adjuvant, as shown in Table 4 (% based on raw material powder) Except for that used in Example 1, mountain-shaped bread was produced in the same manner as in Example 1, and evaluated in the same manner. The results are shown in Table 4. In addition, in the example using 15% of non-glutinous rice flour, the amount of water in the main kneading was 30 parts in order to match the state of the dough.

[0043]

[Table 4]

[0044]

Example 4 Sample No. 1 was used as a crosslinked starch. 3. British bread was produced by a direct kneading method using whey protein "Kyopro" (Kyodo Dairy Co., Ltd.) as an auxiliary agent at the following mixing ratio and production conditions.

<Blending ratio> Strong flour 75 parts Crosslinked starch (Sample No. 3) 25 parts Whey protein 1 part Yeast 2.2 parts Yeast food 0.1 part Sugar 3 parts Salt 2 parts Shortening 3 parts Water 66 parts

<Manufacturing conditions> Kneading temperature: 27 ° C. Fermentation time: 90 minutes, 20 minutes after punching Division: 260 g × 2 Bench time: 20 minutes Proofer: 60 minutes Firing temperature: 200 ° C. Firing time: 40 minutes (electric oven) The resulting British bread had the same shape, volume, flavor, and internal phase as normal products, and had a crispy texture, crispness, and a mouth-melting texture.

Claims (3)

[Claims] 1. Breads characterized by using a raw material powder consisting of 55 to 90 parts by weight of wheat flour and 45 to 10 parts by weight of crosslinked starch as a main raw material for producing breads. 2. A raw material consisting of 55 to 90 parts by weight of wheat flour and 45 to 10 parts by weight of cross-linked starch is used as a main raw material for producing breads, and non-glutinous rice flour, high amylose corn starch, egg white, soy protein and Breads characterized in that one or more adjuvants selected from whey proteins are added in an amount of 0.3 to 10% by weight based on the raw material powder. 3. The bread according to claim 1, wherein the crosslinked starch has a degree of swelling of 3 to 15 and a solubility of 15% by weight or less.