JPS626626A - Production of breads - Google Patents
Production of breadsInfo
- Publication number
- JPS626626A JPS626626A JP60145629A JP14562985A JPS626626A JP S626626 A JPS626626 A JP S626626A JP 60145629 A JP60145629 A JP 60145629A JP 14562985 A JP14562985 A JP 14562985A JP S626626 A JPS626626 A JP S626626A
- Authority
- JP
- Japan
- Prior art keywords
- glutathione
- bread
- dough
- texture
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明はパン類の製造方法、更に詳しくは食感及び外観
の改良されたパン類の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for producing bread, and more particularly to a method for producing bread with improved texture and appearance.
「従来の技術及び問題点」
パンは小麦粉を主体とした生地を混捏、発酵、焼成して
製造されるが、生地が有する粘性、弾性、粘着性、成型
性などの物理的性質は製造時の機械操作性に大きな影響
を及ぼすのみならず、焼成後のパンの品質にも大きな影
響を及ぼす。"Prior Art and Problems" Bread is manufactured by kneading, fermenting, and baking a dough mainly made of wheat flour, but the physical properties of the dough, such as viscosity, elasticity, stickiness, and moldability, depend on the time of manufacture. This not only has a large effect on machine operability, but also has a large effect on the quality of the bread after baking.
パン生地の改良剤としては臭素酸カルシウム、L−アス
コルビン酸などの還元剤、モノグリセリド、蔗糖脂肪酸
エステルなどの乳化剤、プロテアーゼ、アミラーゼなど
の酵素等々が検討され、実際に使用もされている。特に
生地中の小麦グルテンの酸化・還元反応は生地及びパン
類の品質に多大の影響を及ぼし、上記酸化・還元剤の他
にも各種添加剤について研究報告が出されているが、一
般的にシスティン、グルタチオンの如き還元性物質は生
地をだれさせ、すだちを粗くすることが言われている。As dough improving agents, reducing agents such as calcium bromate and L-ascorbic acid, emulsifiers such as monoglycerides and sucrose fatty acid esters, enzymes such as protease and amylase, etc. have been studied and are actually used. In particular, the oxidation and reduction reactions of wheat gluten in dough have a great impact on the quality of dough and bread, and research reports have been published on various additives in addition to the oxidation and reduction agents mentioned above, but in general Reducing substances such as cysteine and glutathione are said to cause the dough to sag and make the sudashi rough.
従って、グルコースオキシダーゼとシスチンを添加する
方法(特開昭57−47434)、グルタチオン分解酵
素を添加する方法(特開昭6O−2135)等のグルテ
ンの還元反応を抑制する方法が提案されている。Therefore, methods for suppressing the reduction reaction of gluten have been proposed, such as a method of adding glucose oxidase and cystine (JP-A-57-47434) and a method of adding a glutathione-degrading enzyme (JP-A-6O-2135).
一方、従来から我国においては食パンを中心に軟かい食
感が好まれ、乳化剤等を使ってパン中の含水率を上げる
などの製パン方法が実施されている。しかしながら、軟
らかい食感のパンはダンゴ状になり、ノドゴシが悪くな
るため、今日ではむしろサラクリしたノドゴシの良い食
感のパンが消費者に好まれる傾向にある。従来の知見に
よると、熟成時間を通常より長くした過熟気味の生地を
用いたパンは比較的サラクリした食感が得られるが、生
地がダしたり、ベタつく、パンの風味が劣化するなどの
問題が生じ、未だ実用的な製造方法が確立していないの
が現状である。On the other hand, in Japan, soft texture has traditionally been preferred, especially in white bread, and bread-making methods such as increasing the moisture content in bread using emulsifiers and the like have been implemented. However, bread with a soft texture becomes lumpy and has a bad texture, so today consumers tend to prefer bread with a smooth texture and a good texture. According to conventional knowledge, bread made with overripe dough that has been aged for a longer time than usual has a relatively smooth texture, but it also has problems such as the dough becoming stale, sticky, and the flavor of the bread deteriorating. Problems have arisen and a practical manufacturing method has not yet been established.
本発明者らは上記問題点を解消し、今日消費者に好まれ
る傾向にあるサラクリしたノドゴシの良い食感のパンを
得ることを目的として、グルタチオン生地中に添加する
パンの製造法を発明し、先に出願した(特願昭6O−9
9780)。上記製造法によると、上述の如きサラクリ
した食感のパンが得られるが、混線時間など不適当な製
造条件や、グルタチオンの添加量が多くな、った場合に
は、すだちが粗くなったり、パンの比容積が小さくなる
などパンの商品価値の点から問題を生じる場合がある。The present inventors have invented a method for producing bread in which glutathione is added to dough, with the aim of solving the above problems and producing bread with a smooth, chewy texture that is popular among consumers today. , filed earlier (Patent Application No. 6O-9
9780). According to the above manufacturing method, bread with the above-mentioned crispy texture can be obtained, but if there are inappropriate manufacturing conditions such as cross-breeding time, or if the amount of glutathione added is too large, the bread may become rough. Problems may arise in terms of the commercial value of the bread, such as a decrease in the specific volume of the bread.
「問題点を解決するための手段」
本発明者らは前記の如き実情に鑑み、パン生地の機械操
作性を損なうことなく、しかもサラクリしたノドゴシの
良い食感を備え、しかも内相が優れ比容積の大きいパン
を安定的に得ることを目的として鋭意研究を重ねた結果
、本発明を完成した。``Means for Solving the Problems'' In view of the above-mentioned circumstances, the inventors of the present invention have developed a bread dough that does not impair the mechanical operability of bread dough, has a good texture of smooth throat, has an excellent inner texture, and has a specific volume. The present invention was completed as a result of extensive research aimed at stably producing large-sized bread.
すなわち、本発明はグルタチオン(但し、生菌中のもの
を除く)と卵を生地に添加し混捏することにより、食感
が改良され、内相が優れ、比容積の大きいパンを得るこ
とを特徴とするパンの製造方法を内容とするものである
。That is, the present invention is characterized in that by adding glutathione (excluding those in live bacteria) and eggs to the dough and kneading it, bread with improved texture, excellent internal phase, and large specific volume can be obtained. The content is a method of manufacturing bread.
本発明において、グルタチオンの添加時期としては生地
の生成工程中であれば本発明の目的とする効果が得られ
るが、生地の発酵工程前に添加することが好ましい、即
ち本発明は中種法、ストレート法などいずれの製パン方
法にも通用可能であるが、中種法にあっては中種原料に
、ストレート法にあっては混捏原料にグルタチオンを添
加することが望ましい。In the present invention, the desired effect of the present invention can be obtained if glutathione is added during the dough production process, but it is preferable to add it before the dough fermentation process. Although it can be applied to any bread making method such as the straight method, it is desirable to add glutathione to the dough raw material in the dough method and to the kneaded raw material in the straight method.
本発明におけるグルタチオンとしては通常結晶グルタチ
オン、粗精製グルタチオン、グルタチオン含有酵母の1
種は又は2種以上が使用されるが、グルタチオン含有酵
母の場合は死滅した酵母を使用することが望ましい、即
ち、パン製造に使用する生パン酵母は一般的に最大1.
0%(対乾燥酵母)のグルタチオンを含有しているが、
ミキシングから焼成に至る生地の生成工程中は酵母は生
きているため、生地中へ細胞内物質が溶出せず、必要な
グルタチオンも生地中へ供給されない。従って、生菌中
に存在する状態にあるグルタチオンでは所期の目的は得
られにくい。通常のアクティブドライイーストも生存は
80%以上であるため、そのままアクティブドライイー
ストで必要なグルタチオンを生地中に供給しようとすれ
ば、相当量のアクティブドライイーストを添加する必要
があり、全体の発酵力のバランスが崩れてしまう。因み
に、アクティブドライイースト中の死滅面が5%、グル
タチオン含量0.8%として、小麦粉のグルタチオン含
量がs ppmとなる様にするためには、対小麦粉1.
25%の添加量が必要となり、風味及び発酵力のバラン
スを維持する上での上限ギリギリの添加量となる。従っ
て、酵母によりグルタチオンを供給する場合は、60度
以上の熱処理など殺菌処理をした酵母を使用することが
好ましい。Glutathione in the present invention is usually crystalline glutathione, crudely purified glutathione, or glutathione-containing yeast.
Seeds or two or more types may be used, but in the case of glutathione-containing yeast, it is preferable to use killed yeast; that is, fresh baker's yeast used for bread making generally has a maximum of 1.
Contains 0% (compared to dry yeast) glutathione, but
Since yeast is alive during the dough production process, from mixing to baking, intracellular substances are not eluted into the dough, and necessary glutathione is not supplied to the dough. Therefore, it is difficult to achieve the desired purpose with glutathione existing in viable bacteria. Ordinary active dry yeast also has a survival rate of over 80%, so if you want to supply the necessary glutathione to the dough with active dry yeast, you will need to add a considerable amount of active dry yeast, which will reduce the overall fermentation power. The balance will be disrupted. Incidentally, assuming that the dead surface in active dry yeast is 5% and the glutathione content is 0.8%, in order to make the glutathione content of wheat flour s ppm, the ratio of 1.
An addition amount of 25% is required, which is just about the upper limit for maintaining the balance of flavor and fermentation power. Therefore, when glutathione is supplied by yeast, it is preferable to use yeast that has been sterilized, such as by heat treatment at 60 degrees or higher.
本発明においてグルタチオンの生地への添加量としては
、原料小麦粉全量に対し5〜5opp−であることが望
ましい、添加量が5PP−未満であると通常添加される
臭素酸カリウムとかし一アスコルビン酸の如き酸化剤に
よりグルタチオン添加の効果が発揮されに(く、目的と
するサラクリとした食感のパンが得られにくい。一方、
30ppo+を越えると生地がベタつき、内相の悪いパ
ンとなり、実用的に好ましいパンが得られに(くなる。In the present invention, the amount of glutathione added to the dough is preferably 5 to 5 opp- based on the total amount of raw wheat flour. Oxidizing agents prevent the addition of glutathione from being effective, making it difficult to obtain the desired crispy texture of bread.On the other hand,
If it exceeds 30 ppo+, the dough becomes sticky and has a bad internal texture, making it difficult to obtain bread that is practically preferable.
添加する卵としては、卵黄部分を含んでいれば全卵でも
卵黄のみでもよく、卵の形態としては液状、濃縮(加糖
したものを含む)、凍結、乾燥等いずれの形態でも使用
可部である。The egg to be added may be a whole egg or just the yolk as long as it contains the yolk part, and the egg may be in any form such as liquid, concentrated (including sweetened), frozen, dried, etc. .
本発明において、卵の添加時間としては、中種法にあっ
ては中種原料、本捏原料いずれでもよくストレート法に
あっては混捏原料に添加するなど通常の添加時期でよい
。In the present invention, the addition time of eggs may be either the medium dough raw material or the kneaded raw material in the medium dough method, and the normal addition time such as addition to the mixed dough raw material in the straight method.
本発明において、卵の生地への添加量としては原料小麦
粉全量に対し、生卵黄として0.5〜5.0%(重量%
、以下同じ)であることが望ましく、当該添加量は全卵
を用いる場合は卵黄の比率によって異なるが、およそ1
.4〜14%となる。添加量が0.5%未満であると、
内相がすぐれ比容積を大きくするという本発明の効果が
十分に得られない、一方、5%を越えて添加しても、目
的とする効果が増大しないばかりでなく、食パン、フラ
ンスパンの本来有する性質が変わり、催のジャンルのパ
ンになってしまうし、コスト的にも実用性が乏しくなる
。In the present invention, the amount of eggs added to the dough is 0.5 to 5.0% (by weight) as raw egg yolk based on the total amount of raw flour.
, hereinafter the same), and the amount added varies depending on the ratio of egg yolk when whole eggs are used, but approximately 1
.. It becomes 4-14%. When the amount added is less than 0.5%,
The effect of the present invention, which is to improve the internal phase and increase the specific volume, cannot be sufficiently obtained.On the other hand, even if it is added in excess of 5%, the desired effect will not be increased, and the original characteristics of white bread and French bread will not be increased. The properties it has will change, it will become the bread of the event genre, and it will be less practical in terms of cost.
本発明の製パン方法はグルタチオン及び卵を添加する他
は通常の製パン方法による手順で操作すればよく、以上
の如くして得られたパン類はサラクリしたノドゴシのよ
い食感を持ちながら、しかも内相がすぐれた比容積が大
きいという優れた特徴を有している。The bread-making method of the present invention can be carried out in accordance with the usual bread-making method except for adding glutathione and eggs, and the breads obtained as described above have a smooth and chewy texture, Furthermore, it has excellent characteristics such as an excellent internal phase and a large specific volume.
「実施例」
以下、実施例を示し本発明を更に具体的に説明するが、
本発明はこれらにより何ら制約を受けるものではない。"Example" The present invention will be explained in more detail by showing examples below.
The present invention is not limited in any way by these.
実施例1
グルタチオン源として結晶グルタチオンを用い、卵(全
液卵)の添加量を変えて、以下に示す条件で中種法によ
り食パンを製造した。Example 1 Using crystalline glutathione as a glutathione source and varying the amount of egg (whole liquid egg) added, bread was produced by the dough method under the conditions shown below.
第 1 表(生地配合)(g)
*1:イーストフードはL−アスコルビン酸3.0%、
塩化アンモニウム20%、硫酸カルシウム20%、酵素
、澱粉57%のものを使用した。Table 1 (Dough composition) (g) *1: Yeast food contains 3.0% L-ascorbic acid,
The one containing 20% ammonium chloride, 20% calcium sulfate, 57% enzyme and starch was used.
*2:第2表に示す。*2: Shown in Table 2.
第3表(製造条件)
*ホイロタイム ll&lL1: 58分N11
2:60分
PkL3: 65分
11h4: 68分
漱5: 68分
磁6: 70分
上記条件で得られた結果を第4表に示した。同表中、評
価は5点法で表示した。Table 3 (manufacturing conditions) *Foil time ll&lL1: 58 minutes N11
2: 60 minutes PkL3: 65 minutes 11h4: 68 minutes Stain 5: 68 minutes Magnet 6: 70 minutes The results obtained under the above conditions are shown in Table 4. In the same table, the evaluation was expressed on a 5-point scale.
第4表に示す結果より、グルタチオンと卵を添加した随
3乃至階6はいずれもサラクリした食感と同時に優れた
内相と大きな比容積が付与されたが、特にぬ4及びN1
5は食感及び内相、比容積共に優れた食パンが得られた
。From the results shown in Table 4, all of No. 3 to No. 6 to which glutathione and eggs were added had a smooth texture, excellent internal phase, and large specific volume, but no particular No. 4 and No. 1
In No. 5, a loaf of bread excellent in texture, internal phase, and specific volume was obtained.
実施例2
グルタチオン源として、乾燥前にプレートヒーターによ
る殺菌処理をした乾燥酵母(グルタチオン含量2.5%
)を、卵の形態として全液卵、全卵粉末、卵黄粉末を用
いて食パンによる各種製パン試験を行った。又、フラン
スパンについても製造、評価を行った。第5表に配合組
成、第6表に製造条件を示す。Example 2 As a glutathione source, dried yeast (glutathione content 2.5%) was sterilized using a plate heater before drying.
), various bread-making tests were conducted using white bread using whole liquid egg, whole egg powder, and egg yolk powder as egg forms. Furthermore, French bread was also manufactured and evaluated. Table 5 shows the blending composition, and Table 6 shows the manufacturing conditions.
第7表に結果を示したが、1lh2及び隘3の如く乾燥
して粉末化した全卵、卵黄を用いても本発明法が有効な
こと、又食パンのストレート法及びフランスパンにおい
ても顕著な効果が得られることが確認された。The results are shown in Table 7, and it is clear that the method of the present invention is effective even when using dried and powdered whole eggs and egg yolks as in 1lh2 and 3, and it is also noticeable in the straight bread method and French bread. It was confirmed that the effect was obtained.
「効果」
以上の如く、本発明によればサフクリしてノドゴシの良
い食感をもち、しかも内相、ボリュームともに優れたパ
ン類を提供することができる。"Effects" As described above, according to the present invention, it is possible to provide breads that are light and chewy, and have excellent internal texture and volume.
Claims (1)
菌中のものを除く)と卵を生地に添加・混捏することを
特徴とするパン類の製造方法。 2、グルタチオンを添加する時期が生地の発酵前である
特許請求の範囲第1項記載の製造方法。 3、グルタチオンの含量が小麦粉に対し5〜30ppm
である特許請求の範囲第1項記載の製造方法。 4、グルタチオンが結晶グルタチオン、粗精製グルタチ
オンおよび死滅酵母中のグルタチオンの1種又は2種以
上からなる特許請求の範囲第1項記載の製造方法。 5、卵の含量が生の卵黄として小麦粉に対し0.5〜5
.0重量%である特許請求の範囲第1項記載の製造方法
。[Claims] 1. A method for producing bread, which comprises adding and kneading glutathione (excluding those in viable bacteria) and eggs to dough. 2. The manufacturing method according to claim 1, wherein glutathione is added before fermentation of the dough. 3. Glutathione content is 5 to 30 ppm based on wheat flour
The manufacturing method according to claim 1. 4. The production method according to claim 1, wherein the glutathione comprises one or more of crystalline glutathione, crudely purified glutathione, and glutathione in killed yeast. 5. Egg content as raw egg yolk is 0.5 to 5% of flour
.. The manufacturing method according to claim 1, wherein the content is 0% by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60145629A JPS626626A (en) | 1985-07-02 | 1985-07-02 | Production of breads |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60145629A JPS626626A (en) | 1985-07-02 | 1985-07-02 | Production of breads |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS626626A true JPS626626A (en) | 1987-01-13 |
Family
ID=15389421
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60145629A Pending JPS626626A (en) | 1985-07-02 | 1985-07-02 | Production of breads |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS626626A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002291397A (en) * | 2001-03-30 | 2002-10-08 | Taiyo Kagaku Co Ltd | Modifier for bread |
JP2012213361A (en) * | 2011-03-31 | 2012-11-08 | Kyoto Univ | Method for creating baker's yeast with enhanced glutathione production |
US9931816B2 (en) | 2008-10-01 | 2018-04-03 | Nippon Electric Glass Co., Ltd. | Glass roll, device for producing glass roll, and process for producing glass roll |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4898053A (en) * | 1973-02-27 | 1973-12-13 | ||
JPS49100252A (en) * | 1972-11-01 | 1974-09-21 | ||
JPS5133981A (en) * | 1974-09-18 | 1976-03-23 | Nippon Electric Co | SETSUGOGATADENKAIKOKATORANJISUTA |
-
1985
- 1985-07-02 JP JP60145629A patent/JPS626626A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS49100252A (en) * | 1972-11-01 | 1974-09-21 | ||
JPS4898053A (en) * | 1973-02-27 | 1973-12-13 | ||
JPS5133981A (en) * | 1974-09-18 | 1976-03-23 | Nippon Electric Co | SETSUGOGATADENKAIKOKATORANJISUTA |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002291397A (en) * | 2001-03-30 | 2002-10-08 | Taiyo Kagaku Co Ltd | Modifier for bread |
JP4612213B2 (en) * | 2001-03-30 | 2011-01-12 | 太陽化学株式会社 | Bread modifier |
US9931816B2 (en) | 2008-10-01 | 2018-04-03 | Nippon Electric Glass Co., Ltd. | Glass roll, device for producing glass roll, and process for producing glass roll |
JP2012213361A (en) * | 2011-03-31 | 2012-11-08 | Kyoto Univ | Method for creating baker's yeast with enhanced glutathione production |
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