JPWO2014157111A1 - Bread improvers - Google Patents

Abstract

PROBLEM TO BE SOLVED: A preparation capable of easily and efficiently improving bread quality of filling-containing breads, particularly filling-containing breads having a relatively high amount of filling and / or a high moisture content of the filling, and the preparations used A method for producing bread and the like is provided. Solution Alginic acid ester, powdered egg yolk and processed starch are added to and blended with bread dough of filling-containing breads to suppress moisture transfer from the filling to the bread portion, and even when moisture is transferred, the bread of the bread The bread quality can be improved by suppressing the stickiness of the bread, suppressing the peeling of the bread skin, suppressing the fluffing of the bread, and imparting a crisp feeling to the bread.

Description

  The present invention relates to bread improvers and the like. In particular, it is used in admixing the dough filling containing bread, per solid bread due to the moisture is transferred to the pan portion from the filling portion and peeling of the crust, suppress puncturing with bread and, further bread improvers to enable imparting etc. Sakkuri sense of bread, and a method for manufacturing such breads with the modifier.

  Currently, in such as mass merchandisers and convenience stores, breads of many varieties (for example, bread, rolls, steamed bread, filling-containing bread, bakery Suites, etc.) have been sold. In this, filling-containing bread is a representative of the varieties that are popular, cream as filling, chocolate, jam, not only the so-called sweet systems such as bean paste, curry and stews, sauces such as pizza sauce, egg salad and potato So-called side dishes such as salads are also frequently used.

  And in recent years, products of the moisture content of many prepared foods system of more the type and filling the amount of bread inside the filling has also been developed. In particular, thin crusts are popular because of their ease of eating.

  However, such fillings containing bread, in particular the amount is relatively large bread and bread moisture content greater filling of filling mainly moisture migration from the filling from the characteristics of the construction, during manufacture, in such time of storage or with extremely solid pan skin by, also, crust-crust (especially surface portion) production line, easily peeled off by contact with the hand at the time of such and eating the packaging container, is a problem that stick texture calyx tea of bread Yes, there are restrictions on the type and properties of the filling used and the moisture content. This tendency is particularly strong in the type in which the bread skin is thinned.

  As a countermeasure method (suppression method) for moisture transfer from the filling to the bread, a preparation or the like is proposed which is added to and blended with a filling with high moisture to suppress the moisture transfer to the bread. For example, a method of the textured protein by adding starches or starches and alkaline earth metal compounds in fillings based on mayonnaise (Patent Document 1), a method of adding the fermented cellulose Filling bakery confectionery and ( Patent document 2) etc. are disclosed. However, these are intended to alter the properties etc. all added to the filling itself, the quality of the crust by adding to the dough the filling-containing bread to accommodate fillings many kinds of different water content, etc. There are no proposals for improvement agents or the like that can be improved.

  In this background, fillings containing bread, in particular, in the production of an amount of filling is relatively large bread, bread improvers methods that can be used for various types and amount of water filling, and, used in the method Development of new bread quality improvers and the like has been demanded in the industry.

JP 2002-112744 JP JP 2012-029682 JP

  The present invention, filling-containing bread, formulations can be particularly the amount of filling is relatively large and / or simple and efficient quality improvement of the moisture content of the filling is often fillings containing bread, and the formulation It aims at providing the manufacturing method etc. of used bread.

  To achieve the above object, the present inventors have conducted intensive studies, alginates, added powdered egg yolk and modified starches in the dough and a filling containing bread, by compounding, distribution from the time of preparation of the bread, storage , suppression of stickiness of bread in such time eating, peeling inhibition of crust, and allow such grant Sakkuri sense of suppressing and / or pan puncture with bread, found to be able to improve its bread quality, the present invention led was.

That is, the embodiment of the present invention is as follows.
(1) Alginic acid ester, powdered egg yolk and processed starch are used as active ingredients and blended in bread dough for filling-containing breads. Alginate is used in bread dough at a ratio of 0.4% (w / w: vs. flour) or more. A bread quality improving agent characterized by having a composition ratio as blended.
(2) Alginic acid ester 0.4-1.0% (w / w: anti-powders), powdered egg yolk 0.3-1.0% (w / w: anti-powders), processed starch 0.3-1.0 The composition according to (1), wherein the composition ratio is such that it is blended in bread dough at a ratio of% (w / w: to flour).
(3) The agent according to (1) or (2), wherein the processed starch is pregelatinized starch and / or crosslinked starch.
(4) The quality improvement is at least one or more selected from suppression of stickiness of bread (bread crust), suppression of peeling of bread skin, suppression of flickering of bread (crumb), and imparting a crisp feeling to bread, The agent according to any one of (1) to (3).

(5) Alginic acid ester 0.4-1.0% (w / w: anti-powder), powdered egg yolk 0.3-1.0% (w / w: anti-powder), and processed starch 0.3-1. A method for producing bread, characterized in that 0% (w / w: vs. flour) is added to and mixed with bread dough ingredients to prepare bread dough, and the bread dough is filled with baking before baking.
(6) The method according to (5), wherein pregelatinized starch and / or crosslinked starch is used as the modified starch.

(7) Filling-containing breads produced by the method according to (5) or (6).

  According to the present invention, by simply admixing the formulation or the like of the present invention in the production of bread dough and a filling containing bread, from the time of preparation of the bread, through the distribution and storage, before eating, from the filling the inhibit moisture migration to bread portion, also be migrated moisture is suppressed stickiness of bread (especially crust crust portion), further peeling of the crust (especially bark crust near pan portion filling) Suppressing, suppressing the fluffiness of bread (particularly crumb portion) as a texture, imparting a crisp feeling to bread, and remarkably improving its quality. Then, by using the present invention product, a wide range of moisture content, Brix (Bx: the solid content concentration) can be produced without bread the problems Tsutsumian-containing various kinds of fillings pH range, filling in amounts is relatively large and / or moisture content greater fillings containing bread filling, yet be of a type having a reduced crust maintaining its good quality in storage for a period of time, high-mix filling containing bread production of the kind is possible.

3 is a graph showing sensory evaluation results of curry filling-containing bread produced in Example 1. FIG. Circles control products, a triangle is the product of the present invention, an out value of the invention product in the case of a 3 to evaluate the control article (relative evaluation of 1 to 5), the larger the number, indicating that the trend is strong. The sesame adhesion test result of the curry filling containing bread performed in Example 2 is shown (drawing substitute photograph). The left side is a control product (additive-free product), the right side is the product of the present invention, the upper row is a photograph of the lower part of the bread before adding sesame, and the lower row is a photograph of the lower part of the bread after adding sesame.

  First, in the present invention, an alginic acid ester, powdered egg yolk and processed starch are blended as active ingredients during the preparation of the bread dough for improving the quality of the filling-containing breads. Of these, powdered egg yolk, egg yolk (raw yolk) a known method (hot air drying, freeze drying, etc.) and dried over means those powdered, including commercial products are available.

  Furthermore, alginate (propylene glycol alginate) is a propylene glycol to the carboxyl group of uronic acid is a constituent sugar of alginic acid and an ester bond is allowed derivatives, and certain purification was performed purified products or synthetic products it can be used. Moreover, use of a commercial item is also possible. In that case, the purity is commercially available or predetermined as a food additive (e.g., 90% or more, preferably 95% or more) it is preferable to use those.

  Then, modified starch, potato starch, corn starch, wheat starch, tapioca starch, sweet potato starch, sago starch, means those processing various starches such as rice starch, pregelatinized starch, crosslinked starch (phosphate-crosslinked starch, adipic acid crosslinked starch. esters crosslinked starch, an ether cross-linked starch, etc.), esterified starch, etherified starch, oxidized starch, soluble starch, or the like as a combination of two or more of these processing is exemplified. In particular, although pregelatinized starch and / or cross-linked starch (phosphate-crosslinked starch) is shown as a preferred embodiment, the invention is not limited thereto. This can also be a commercially available product.

  In the present invention, alginates, powdered egg yolk, it is more preferable to use a modified starch in the amount of a particular range. Specifically, the alginic acid ester is 0.4% (w / w: powder) or more, for example, 0.4 to 1.0% (w / w: powder), preferably 0.4 to 0.8%. (W / w: powder), powdered egg yolk is 0.3-1.0% (w / w: powder), preferably 0.4-0.8% (w / w: powder), modified starch Is preferably blended into bread dough at a ratio of 0.3 to 1.0% (w / w: to flour), preferably 0.4 to 0.8% (w / w: to flour). Moreover, with respect to the total bread dough weight, it is preferable that the alginic acid ester is 0.25% (w / w: to flour) or more, for example, 0.25 to 0.8% (w / w). The present invention has a very remarkable effect when the active ingredient is within the range of the blending amount, but does not completely exclude embodiments outside this range. In the present specification, “% (w / w: vs. powder)” means Bakers%.

  In the present invention, alginic acid ester, powdered egg yolk and processed starch are preferably prepared as a mixed preparation (particularly, a mixed preparation having a composition ratio such that it is blended with bread dough at the above ratio). of from only it may be formulation components may be used food material, such as aid or nutrients as adjuncts other than these components. There are no particular limitations as auxiliaries for formulation, flour, raw starch, salt, polysaccharide (dextrin, cellulose) are illustrated as like. In addition, you may use the method of using these components in a predetermined amount at the stage of bread dough preparation without formulating these components.

  As subject to fillings containing bread of the present invention, the amount of filling is relatively large fillings containing bread is mentioned Ah is, for example, the weight ratio of filling and dough 0.6 to 2.0: 1, preferably The thing of about 0.6-1.5: 1 is illustrated. The filling, relatively moisture content less hard water separation, for example, water content 30~50% (w / w) of about cream, chocolate, jam, bean jam acids, as well as potato salad, etc., many relatively water content , easy to water separation, for example moisture content of 55~80% (w / w) about some of the jams (for example, a low sugar content of jams), jelly, prepared foods (for example, curry, stew, sauces such as pizza sauce, mayonnaise Any of various types can be used, such as base side dishes). Regarding bread dough, there are no particular restrictions on blending and manufacturing conditions other than the addition of the preparation according to the present invention, and ordinary raw materials, various blends, and conditions can be used.

  The filling-containing breads that are the subject of the present invention usually mean breads whose products are distributed and stored at room temperature and are not heat-treated at the time of eating. Normally the filling is the so-called bread that require steaming and microwave heated before eating (e.g., Chinese steamed buns) does not encompass. Also, bread that is frozen and stored as a product is excluded. However, bread or used in the preparation was thawed frozen dough is semi-finished product, subject of the bread with a slight cold like during the manufacturing process or storage, such as bread can be eaten at room temperature in heating invention it may be with. Furthermore, breads containing and filling a filling after baking are objects of the present invention.

  And in this invention, only an alginic acid ester, powdered egg yolk, and processed starch are essential as an active ingredient, and an effect is exhibited only with three active ingredients. Thus, as one preferred mode, alginates, configured to powdered egg yolk and modified starches only integral active ingredient are shown. However, as long as the effects of the present invention are not hindered, components and materials (for example, materials having an effect of improving bread quality, such as gums) that are usually used in the manufacture of breads may be used.

In the present invention, “improvement of bread quality” mainly means suppression of stickiness of bread crust (crust) of filling-containing breads, suppression of peeling of bread crust (crust), and texture of the whole bread. It means at least one selected from suppression and imparting a crisp feeling.
“Suppression of bread peel” refers to bread (especially bread crust / crust, more specifically, bread crust / crust on the part close to or in contact with the filling). It means to suppress the peeling or dropping from the bread body due to the contact of the packaging container or hand during eating. In other words, in other words, when the bread body comes into contact with a bread production line, a bread wrapping body, a hand at the time of bread eating, and the like, it means that the bread body is easily separated from these without breakage.

  In this manner, alginic ester as an active ingredient in the dough and a filling containing bread, just admixing the powder yolk and modified starches, filling-containing bread without affecting their baking quality and blending and manufacturing conditions This makes it possible to produce a variety of filling-containing breads, including those that have a relatively high moisture content and contain a filling that is easy to release.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

  For bread improving agent of the present invention, relatively large amount of filling, the effect of adding to the dough moisture content of the filling is often fillings containing bread, for comparison check with the other ingredients, the following tests were carried out .

  In formulations and processes described in Table 1, 75% powdered egg yolk as a control and the guar gum to 25% of dough blended with formulation (comparative), the present invention product formulation (powder yolk 30% alginate 30%, modified starch (alpha phosphate-crosslinked starch) 30% food material (corn starch, wheat flour) 10%) dough blended with (present invention) curry filling (water content 71.27% using, Bx25, pH 5.1 a) An included curry filling-containing bread was produced.

  The sensory evaluation results of these breads are shown in FIG. Incidentally, sensory evaluation was evaluated appearance, texture and the like in five steps (highest score of 5) by a panel of multiple names trained. As a result, curry fillings containing bread blended product of the present invention, no stickiness of the crust as compared to the control, shape without peeling or the like is stable, there is smooth and glossy surface of the entire bread, bread has enough height Kucha Tsukazu, texture was Sakkuri it became clear that those granted (Figure 1). Further, the present invention product is enhanced the shape stability during proofing after bread molding was also shown baking quality is also very good. Further, in sensory evaluation after stored at room temperature, the product of the present invention was found to maintain a good quality up to about 3 days after manufacture (Table 2). In Table 2, "D + 1" after one day production, "D + 2" after 2 days production, "D + 3" after manufacturing 3 days, "D + 4" means production 4 days after.

  For bread improving agent of the present invention, relatively large amount of filling, the effect of adding to the dough moisture content greater fillings containing bread filling, for comparison check with no addition product was subjected to the following tests .

  In formulations and processes described in Example 1, a modifier additive-free products as a control, the present invention product modifiers (powder yolk 30% alginate 30%, modified starch (alpha phosphate-crosslinked starch) 30% food material (corn starch, wheat flour) 10%) dough blended with (curry using the present invention) filling (water content 71.27%, Bx25, pH5.1) was prepared curry filling containing bread were Tsutsumian a.

  The present invention product and the control (no addition product), the stickiness of these crust was compared with a sesame bottom of the pan. As a result, curry fillings containing bread formulated product of the present invention is a 1 sesame adhesion amount of about 10 minutes compared to control (Fig. 2), marked from this results, stickiness of the crust is the present invention It became clear that it was improved. In addition, this result is not only the stickiness of the crust, it is shown that have been improved Kucha with as texture.

  The present invention is summarized as follows.

  The present invention, filling-containing bread, preparation, especially can be easily and efficiently bread improvers in the amount of filling is relatively large and / or moisture content of the filling is often fillings containing bread, and the formulation It aims at providing the manufacturing method etc. of the bread using this.

  The alginate (0.4% (w / w: Taikona) above), producing a powder yolk and modified starches dough quantity is relatively large and / or moisture content of the filling is often fillings containing bread filling sometimes addition, by blending, suppression of stickiness of bread of the bread (especially crust crust), peeling inhibition of crust, suppression of Kucha with bread, enables such grant Sakkuri sense of bread, the bread quality can be significantly improved.

Claims (6)

  Alginates, and powdered egg yolk and modified starches as an active ingredient, used are incorporated into the dough and a filling containing bread, alginic ester 0.4%: is formulated dough at a ratio of (w / w Taikona) or The bread quality improving agent characterized by becoming such a composition ratio.   Alginic acid ester 0.4-1.0% (w / w: anti-powder), powdered egg yolk 0.3-1.0% (w / w: anti-powder), processed starch 0.3-1.0% (w / w: agent according to claim 1, characterized in that, comprising a composition ratio as formulated dough at a ratio of Taikona).   The agent according to claim 1 or 2, wherein the modified starch is pregelatinized starch and / or crosslinked starch.   Suppression quality improvement of sticky bread, suppression of peeling of the crust, the suppression of Kucha with bread mouthfeel, is at least 1 or more selected from the grant of Sakkuri sense of bread, one of claims 1 to 3 1 agent according to item.   Alginic acid ester 0.4-1.0% (w / w: anti-powder), powdered egg yolk 0.3-1.0% (w / w: anti-powder), and processed starch 0.3-1.0% ( w / w: Taikona) was prepared dough was added and mixed into the dough material, manufacturing method of bread to be baked from the contain a filling to the dough, characterized by.   As the modified starch, which comprises using the gelatinized starch and / or crosslinked starch The method of claim 6.

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