KR101139861B1 - Breads and method for manufacturing the same - Google Patents

Abstract

Provides a method for producing bread having a high specific cost, no unusual taste and odor derived from the powder to be added, a soft texture, and high cost resulting in cost reduction when used in a sandwich or the like. .

In the manufacture of bread, by combining the α-crosslinked starch having a cold water swelling degree of 9.0 to 16 with raw grain flour containing wheat flour as the main raw material, a high-cost bread having a soft texture such that the cost of the product becomes 5.0 or more is produced. . When using this manufacturing method, it is possible to produce high-cost breads that can reduce the production cost of breads.

Bread, high cost, texture

Description

Breads and method for manufacturing the same

The present invention relates to a method for producing bread having a large cost, a high cost of soft and light texture. In particular, the present invention relates to a method for producing high cost breads having a product cost of 5.0 or more using α-crosslinked starch having a swelling degree of 9.0 to 16, and high cost breads produced according to the method.

In recent years, in the bread type, the product of the soft and light texture is calculated | required from the thing of the previous hard and heavy texture. Moreover, as the price of raw materials rises, suppression of raw material costs is demanded, and production of bread with high cost is considered as a means to respond to such a request.

DESCRIPTION OF RELATED ART Conventionally, the method of adding brewing soy sauce or powdered soy sauce (Japanese Unexamined-Japanese-Patent No. 64-11258) is disclosed as a method of making bread with high cost. In this method, although expensive bread | membrane can be obtained, there exists a fault which adheres to bread which the flavor and color peculiar to soy sauce became a product. Moreover, although the method of using an amino acid liquid powder is proposed, this method also has the same drawback.

Moreover, the method of containing gellan gum in the dough of bread (Japanese Unexamined-Japanese-Patent No. 63-248333), The method of containing phytase in bread dough (Japanese Patent Laid-Open No. 3-76529) Japanese Patent Laid-Open Publication No. 2001-231434 discloses a method for containing a dry powdered product of an enzymatically-digested seasoning of wheat gluten, but there are problems such as a soft texture or insufficient cost increase. .

On the other hand, in recent years, there is a tendency to soften throughout foods, and there is a tendency for products having a chewy texture, a soft texture, or a moist texture also to be required for bakery foods. Various methods are disclosed as a technique. For example, in the manufacture of bakery foods, Japanese Patent No. 2989039 discloses a cross-linked processed starch prepared so as to have a cold water swelling degree of 4 to 15 as a raw material for production, that is, a heat solubility. 8% or less, having a particle shape of 5% or less, which does not pass through a sieve of 60 mesh, and has a relationship of cold water swelling degree Sc and hot swelling degree Sh of 1.2 ≧ Sc / Sh ≧ 0.8, Also disclosed is a method of blending crosslinked starch having a cold water swelling degree of 4 to 15. According to this method, the deterioration of the quality over time is suppressed and the bakery food which improved with the soft texture and the moist texture can be manufactured.

Japanese Laid-Open Patent Publication No. Hei 4-91744 discloses a bread making method for adding α-crosslinked starch having a swelling degree of 4.0 to 35 to the wheat flour raw material, and Japanese Laid-Open Patent Publication No. Hei 10-295253 discloses wheat flour and hydroxy. The production method of bread using cold water swelling degree (alpha) -ized starch with propylated starch and / or acetylated starch is Japanese Unexamined-Japanese-Patent No. 11-9174, The wheat flour raw material has 3 to swelling degree. 15, a method for producing breads containing cross-linked starch having a solubility of 15% or less is disclosed. However, all of the manufacturing methods disclosed in this way are for producing breads with a chewy and soft texture, a degree of melting in the mouth, a taste that is chewy, and improved with time-changing. It did not provide the manufacturing method of the bread aimed at making it.

Patent Document 1: Japanese Patent Application Laid-Open No. 63-248333

Patent Document 2: Japanese Patent Application Laid-Open No. 64-11258

Patent Document 3: Japanese Patent Application Laid-Open No. 3-76529

Patent Document 4: Japanese Patent Application Laid-Open No. 4-91744

Patent Document 5: Japanese Patent Application Laid-Open No. 10-295253

Patent Document 6: Japanese Patent Application Laid-Open No. 11-9174

Patent Document 7: Japanese Patent Application Laid-Open No. 2001-231434

Patent Document 8: Japanese Patent No. 2989039

An object of the present invention is to provide a method for producing high-cost bread, which is cost-effective and has no unusual taste and odor derived from the powder to be added, which can lead to cost reduction when used in the manufacture of sandwiches with a soft texture. It is.

MEANS TO SOLVE THE PROBLEM In order to solve the said subject, while this invention is earnestly examining about the method of manufacturing bread of high cost, in the manufacture of bread, it mix | blends the alpha crosslinked starch of swelling degree 9.0-16 with the wheat flour raw material, It has been found that high cost breads with a product cost of 5.0 or more can be produced and the present invention has been completed. In other words, during the thorough review of a method for producing a bread of high cost, in the manufacture of bread, 1 to 10 with respect to the raw grain flour, whose main raw material is wheat flour, whose swelling degree is 9.0 to 16 α-crosslinked starch. By adding%, high cost breads having a soft texture can be produced. When using this production method, high cost breads can be produced which can lead to a reduction in manufacturing cost.

The high cost breads produced according to the manufacturing method of the present invention have a cost of bread where the cost of the product becomes 5.0 or more when the water content of the product is 35% by weight to 40% by weight. In addition, when the moisture of the product is 35% by weight or less, or 40% by weight or more, the following calculation formula is used, and when the moisture of the product is 35% by weight or less, the moisture is converted into 35% by weight, or the product When the water content is 40% by weight or more, the water content is converted into 40% by weight and made costly.

[formula]

If the water content of the product is A weight% and the volume at that time is Yml and the weight is Xg,

[Moisture A is 35% by weight or less]: Cost = Y / (1.54 × X) × 100 / (100-A).

[Moisture A is 35% by weight or more]: Cost = Y / (1.66 × X) × 100 / (100-A).

 The α crosslinked starch used in the high-cost bread production method of the present invention undergoes a crosslinking reaction by applying a crosslinking agent to the starch, and α-forms the obtained crosslinked starch, thereby producing α-crosslinked starch having a swelling degree of 9.0 to 16. Prepared can be used. In addition, the α-crosslinked starch used in the high-cost bread production method of the present invention is a starch crosslinking agent and an esterification agent or an etherification agent to act together with a crosslinking reaction and esterification or hydroxypropylation reaction. (Alpha) esterified crosslinked starch or (alpha) hydroxypropylated crosslinked starch which prepared the processed starch again and prepared by swelling degree 9.0-16 can be used.

In the high-cost bread production method of the present invention, the α-crosslinked starch having a swelling degree of 9.0 to 16 blended into the wheat flour is 1 to 10% by weight relative to the grain flour which is the raw material of bread containing wheat flour as the main raw material. It is preferable to mix | blend in the range. According to the high cost bread production method of the present invention, it is possible to produce high cost bread of soft texture with a product cost of 5.0 or more.

That is, the present invention is summarized in detail, (1) in the manufacture of bread, a method for producing a high cost bread, characterized by blending α-crosslinked starch having a swelling degree of 9.0 to 16 with a wheat flour raw material, and (2) The method for producing high cost breads according to the above (1), wherein the cost of the bread is 5.0 or more when the moisture of the product is 35% by weight to 40% by weight, and (3) α-crosslinked starch. The crosslinking reaction is carried out by acting a crosslinking agent on the starch, and the resulting crosslinked starch is α-formed to prepare an α-crosslinked starch having a swelling degree of 9.0 to 16, wherein the high cost described in (1) or (2) above is provided. It consists of a method of making red bread.

In addition, the present invention is (4) α-crosslinked starch acts together with the crosslinking agent to the starch, esterification agent or etherification agent to use the crosslinking reaction and esterification or hydroxypropylation reaction together, and the prepared processed starch is α again It is alpha-esterified crosslinked starch or alpha-hydroxypropylated crosslinked starch prepared by swelling degree 9.0-16, and the manufacturing method of the high cost breads as described in said (1) or (2) characterized by the above-mentioned, ( (5) The above (1) to (4), wherein the α-crosslinked starch having a swelling degree of 9.0 to 16 is blended in a range of 1 to 10% by weight with respect to cereal flour which is a raw material of bread containing wheat flour as a main raw material. The high cost breads as described in any one of said (1)-(5) characterized by the manufacturing method of the high cost breads as described in any one of the above, and (6) the cost of bread dough being 4.5 or more bread. (7) The high cost described in the above (1) to (6) It consists of a high cost bread, characterized in that the cost of the product produced by the red bread manufacturing method is 5.0 or more.

The present invention provides a high cost bread having a soft texture with a product cost of 5.0 or more, and a method for producing the same. And, when produced by the high cost bread production method of the present invention, it is possible to produce a high cost bread that can lead to a reduction in the manufacturing cost.

EMBODIMENT OF THE INVENTION Below, the form for implementing this invention is demonstrated. In the following description, unless otherwise specified,% means% by weight.

The present invention comprises a method for producing a high-cost bread with a soft texture, in which the cost of the product is 5.0 or more by blending α-crosslinked starch having a swelling degree of 9.0 to 16 in the wheat flour raw material. Breads referred to in the present invention include breads, buns, French breads, brioche, steamed breads, as well as confectionary breads such as inner breads and cream breads, Chinese dumplings, yeast donuts, and pizzas. Partial grain flours other than wheat flour, for example, rice flour, cornflower, buckwheat flour, rye flour and the like are also used. In addition, the bread can be obtained with good texture even when used as a crushed bread powder, the texture is good even when sliced and sandwiched sandwiches sandwiched, and when using this, the cost is also high cost saving Bread can be made.

The α crosslinked starch used in the present invention is an α crosslinked starch having a cold water swelling degree of 9.0 to 16, preferably 11 to 15. In the case where the swelling degree is lower than 9.0 or higher than 16, it is not possible to obtain a bread having a large cost as in the present invention. Such α-crosslinked starch is produced by α-forming crosslinked starch which is crosslinked with starch in advance. The crosslinked starch may be obtained by acting only a crosslinking agent on the starch, or may be an esterified crosslinked starch or a hydroxypropylated crosslinked starch which has undergone esterification or hydroxy propylation and crosslinking reaction.

Such crosslinked starch is obtained by reacting only a crosslinking agent with starch in accordance with a conventional method, or by reacting a crosslinking agent with an esterifying agent or an etherifying agent. Examples of the crosslinking agent at this time include sodium trimethacrylate and phosphorus oxychloride, and adipic acid may be used when acetic anhydride is used as the esterifying agent.

Examples of the esterifying agent used in the esterified crosslinked starch include acetic anhydride, vinyl acetate, octenyl anhydride, orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, and sodium prepolyphosphate. Vinyl acetate. Moreover, a propylene oxide can be illustrated as an etherification agent used for hydroxypropylated crosslinking starch. The crosslinked starch obtained in this manner is α-ized to obtain α-crosslinked starch. α-treatment is carried out by a drum dryer or an extruder or the like according to a conventional method.

The degree of crosslinking of the crosslinked starch is finally carried out so that the degree of swelling is 9.0 to 16, preferably 11 to 15, as the α-crosslinked starch after α-forming. The degree of swelling predominantly depends on the degree of crosslinking, but also depends on the kind of starch used, the degree of esterification, the degree of etherification, the conditions of α conversion and the like. In any case, the above-mentioned factors may be used so that the swelling degree of the α-crosslinked starch is in the above-described range.

Here, the cold water swelling degree used as an index of α-crosslinked starch in the present invention is measured according to the following method: About 1 g of a sample of α-crosslinked starch is dispersed in 100 ml of water and stirred in a constant temperature bath at 30 ° C. for 30 minutes. After swelling, centrifugation (3000 rpm, 10 minutes) is carried out and divided into a gel layer and a supernatant layer. Next, the weight of the gel layer is measured, and this is A. Then, the weighed gel layer is dried and solidified (105 ° C., constant weight) to determine the weight, and this is B, and the cold water swelling degree is represented by the value of A / B.

The raw material starch used to prepare the α crosslinked starch used in the present invention is potato starch, waxy potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, sago (palm) starch. Natural starch such as wheat starch, waxy wheat starch, rice starch, glutinous rice starch, soybean starch, or bleached ones thereof, and the like, and one or two or more thereof may be used, but particularly preferred starches. Potato starch is an example. As a bleaching treatment method, a conventional method is preferable, and as a bleaching treatment agent, sodium hypochlorite, hydrogen peroxide, etc. which are usually used are used, and as the degree of treatment, for example, when sodium hypochlorite is used, it is about 500-2000 ppm as effective chlorine. The method etc. which add and process according to a conventional method are mentioned.

There are many kinds of bread production methods, and there are various kinds of products, but the basic process consists of mixing dough, fermentation and baking (including steaming and oil bath). In the process from selection of wheat flour suitable for manufacturing to the firing, the main focus is to maintain a high gas holding power of wheat gluten, and the expansion of bread dough should be sufficient as a basis for making bread. The conditions of each process are set to meet these basic requirements.

The present invention can also basically follow the conventional manufacturing process and manufacturing conditions, and in the manufacture of bread according to these processes, α-crosslinked starch having a swelling degree of 9.0 to 16 with respect to the raw grain flour, 1 to 15%, Preferably, by adding 1 to 10%, the object of the present invention is achieved. At this time, the α-crosslinked starch has a higher water retention than wheat flour, and in order to obtain a desirable state of the dough, it is necessary to increase the amount of water to be 1 to 25% more than the conventional one. In general, when the amount of hydrolyzate is increased, the dough of bread causes a decrease in the efficiency of the manufacturing operation. Thus, such a problem is not seen in the present invention. Examples of the α-crosslinked starch addition method include (1) pre-added and mixed with the raw grain flour, (2) mixed with the raw grain flour in the mixing dough, and (3) added in the mixed dough. Since the α crosslinked starch used in the present invention has a shape similar to that of wheat flour, the above-mentioned addition method can be easily carried out.

In addition to each said component, said bread dough can be used without restrict | limiting the component which can be used for the dough of normal bread. For example, eggs, yeast, sweeteners, starch other than the α-crosslinked starch, processed starch, thickener, such as water, whole egg, yolk, white, dry white, dry yolk, dry yolk and sweetened yolk Stabilizers, coloring agents, antioxidants, dextrins, casein, whey, cream, skim milk, fermented milk, milk, whole milk, yogurt, condensed milk, whole condensed milk, skim condensed milk, concentrated milk, natural milk, processed cheese, cow Cheese, alcohol, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin pumpkin fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid ISO Butyric acid ester, polyglycerol fatty acid ester, polyglycerol condensation licinoleic acid ester, propylene glycol ester, stearoyl lactate Cacao and cacao products, such as emulsifiers such as sodium royl lactic acid, polyoxyethylene sorbitan monoglycerides, yolk lecithin, soy lecithin, swelling agents, inorganic salts, salts, baking powders, yeast foods, dough improvers, chocolate chips, Coffee and coffee products, herbal proteins such as herbs, legumes, wheat and soy protein, preservatives, sweeteners (bitter), acidulants (sour), pH adjusters, preservatives, fruits, seasonings, spices, spices, vegetables and meats? Examples include food materials such as fish and shellfish, plant and animal extracts such as consomme and bouillon (our broth), food additives and the like. These components can be selected arbitrarily and used within the range which does not deviate from the objective of this invention. In addition, by using an indigestible dextrin and an indigestible starch together, the bread which has further functionality can be made. The amount added in this case may vary depending on the case, but is approximately 5% to 70%.

Next, an Example and a comparative example demonstrate this invention further in detail. However, the present invention is not limited thereto.

Example

Examples 1-4: Comparative Examples 1-4

Examples 1 to 4 of the present invention will be described below. In Examples 1-4 and Comparative Examples 1-4 of this invention, the cold water swelling degree of the alpha crosslinked starch used is put together in following Table 1.

In order to obtain the sample of such cold water swelling degree, the following reaction was performed about the samples 1-6. 100 parts of starch as a raw material is added to 120 parts of water in which 20 parts of sodium sulfate are dissolved, and a slurry is added thereto. Neutralize and wash with water. Then, α-ized crosslinked starch of Samples 1 to 5 was obtained by pulverizing with a drum dryer. For sample 7, 100 parts of starch, which is a raw material, was added to 120 parts of water in which 20 parts of sodium sulfate was dissolved, and a slurry was added thereto. The mixture was neutralized with sulfuric acid, washed with water, α-dylated with a drum dryer, and then pulverized.

The bread was manufactured using the alpha crosslinked starch prepared as mentioned above. The formulation of the raw material used for the manufacture of bread is summarized in Table 2 below.

In the formulation of Table 2, the cost of dough is usually about 3.5 to 4.0, and 5.3 is used. Other than that, the Pullman bread is baked according to a conventional method, and the workability, texture, volume, inner layer, baked color are different. The items such as the above were evaluated. The workability was evaluated in four stages of x, Δ, ○, and ◎, whether or not the dough was non-sticky in the mixing, dividing, and molding process, and whether the stretchability (opening property) was good. In the verification of the texture, the resultant was placed in a plastic bag, sealed, kept at 20 ° C, and sensory inspection was performed after 1 day (24 hours). The sensory evaluation was performed by 10 panelists who scored a perfect score of 5 out of 5 for the smooth feeling and lightness. About the volume, it evaluated by the evaluation criteria of x: it does not touch a lid, (triangle | delta): a little adheres to a lid, (circle): almost touched but it was slightly insufficient, (double-circle): reached sufficiently. About an inner layer, x: large hole is seen, (triangle | delta): a little hole is seen, (circle): almost uniform, but a big bubble is seen, (circle): uniformity. About the baked color, x: no coloration or black, Δ: slightly clouded or dark, ○: almost enough, there were spots everywhere,?: Titration was evaluated by the evaluation criteria of. The results are summarized in Table 3 below.

For the volume x, the volume was insufficient to form a pullman bread or the bottom surface was raised. In addition, these light breads were pulverized to make bread powder, and the lightness of the texture of the fried foods was evaluated by the sensory test. The sensory test was carried out by a panelist of 10 points out of 5, and the average score was obtained. The results are summarized in Table 4 below.

[Example 5]

Moreover, the bread as shown in following Table 5 was manufactured using the (alpha) crosslinked starch of the sample No. 5 obtained by this invention together with indigestible starch (Matsutani Chemical: Fiber RW). The bread obtained was bread | membrane which showed high cost, has a volume feeling, and can suppress calorie intake without compromising satisfaction.

Raw materials Compounding (Medium type)
Strong Wheat Flour
Saint East
East food
water
(This dough)
Strong Wheat Flour
Indigestible starch
α-crosslinked starch (Sample No. 5)
Vital Gluten
White sugar
saline
Skim milk powder
shortening
water
70
2.2
0.12
42

10
20
5
2
6
1.8
2
5
29

Indigestible Starch: (Matsutani Chemical Co., Ltd.)

Vital Gluten: (Matsutani Chemical Co., Ltd.) 「Finegle M」

The present invention can provide a palatable bread having a high cost of soft texture with a product cost of 5.0 or more.

In addition, the raw material cost can be suppressed by the high cost, bread production method of the present invention, it is possible to provide a high cost bread production method that can lead to a reduction in the manufacturing cost.

Claims (7)

In the manufacture of bakery, what mix | blends the alpha crosslinked starch which prepared the wheat flour raw material by making a crosslinking agent react with starch, carrying out a crosslinking reaction, alpha-ized the obtained crosslinked starch, and prepared with the alpha crosslinked starch of swelling degree 9.0-16. A method for producing bread, wherein the product cost is 5.0 or more when the cost of the bread is 35 to 40% by weight of the product. delete delete The method of claim 1, (alpha) crosslinked starch acts together with a crosslinking agent, an esterification agent or an etherification agent, and uses a crosslinking reaction and esterification or a hydroxypropylation reaction together, and (alpha) which processed the prepared starch again and prepared it with swelling degree 9.0-16. Process for producing bread, characterized in that the esterified cross-linked starch or α-hydroxypropylated cross-linked starch. The method of claim 1, A method for producing bread, characterized in that the α crosslinked starch having a swelling degree of 9.0 to 16 is blended in a range of 1 to 10% by weight based on grain flour which is a raw material of bread containing wheat flour as a main raw material. The method of claim 1, A method of producing bread, wherein the cost of dough is 4.5 or more breads. Bread products having a product cost of bread produced by the high cost bread production method according to any one of claims 1 and 4 to 6, which is 5.0 or more when the water content of the product is 35% by weight to 40% by weight. .