JP4152908B2 - Bread or cake dough prepared with chicken oil-impregnated chicken feed and chicken eggs grown on that feed - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention can be baked sufficiently softly without using baking powder, using a chicken feed in which palm oil is included in a part of the feed and a chicken egg grown using the feed as a feed. It relates to bread or cake dough.

  The present inventor has continued research on eggs with excellent quality based on his experience in poultry farming for many years, and conducted various searches from the expectation that adding amino acids, minerals, fats, etc. to feed will change the quality In the search, when using the means of adding palm oil to a certain blended feed, adding egg white of chickens grown on that feed to bread or cake, etc., a remarkably plump baking can be obtained Is found.

On the other hand, regarding feed containing palm oil, a technique in which coconut palm oil and vitamin E are added and contained for poultry has been proposed (Patent Document 1).
However, this technology is not related to chicken eggs, but in order to improve the taste of poultry meat, it pursues the peculiar odor reduction, crunchiness and richness of meat. It is not intended to improve.

    Furthermore, baking powder is used as a means to bake softly without crushing meringue bubbles in bread or cakes, etc. However, baking powder is an industrial product with an expanding agent mainly composed of baking soda and tartaric acid. Many people resist using it because it is not a natural material.

Therefore, as a method for baking a cake that does not use baking powder, for example, in a chiffon cake, as a method for preparing meringue that can stabilize foaming of meringue and keep it for a long time, Patent Document 2 discloses a meringue stabilizer and a method for using the meringue stabilizer. Is provided. The purpose of this is “the meringue stabilizer is a material containing native gellan gum, and a meringue preparation method characterized by foaming egg whites in the presence thereof, and a method of preparing a chiffon cake using the meringue”. Yes.
However, since this meringue stabilizer is a high-molecular-weight polysaccharide derived from microorganisms and is a powder, it cannot be put into practical use unless it is prepared by dispersing native gellan gum in water and heating and dissolving at 90 ° C. The finished state of meringue changes depending on the preparation temperature and the preparation time, resulting in a meringue preparation method that is more difficult than the conventional method, and there is a problem of cost and processing time.
JP-A-9-205998 JP-A-10-165082

Therefore, the present invention provides a feed formulation in which palm oil is used as a part of chicken feed, and also provides a dough formulation for bread or cake using chicken eggs that have eaten the feed.

The cake or bread dough according to claim 1 comprises a corn component, a protein component comprising fish meal, soybean meal and corn gluten, an oil and fat component comprising lard and soybean oil, a calcium component comprising calcium carbonate and oyster shell. In addition, for 100 parts by weight of a material composed of a phosphorous component of calcium phosphate, vitamins, minerals, etc., for chicken eggs grown on a feed containing 0.1 to 0.2 parts by weight of a palm oil component, The egg white of the chicken egg is mixed and stirred to form a meringue, and then, flour and other additives are added to adjust without using baking powder.

In the present invention, palm oil is blended with a certain amount of feed as a chicken feed, so that eggs produced by chickens that have eaten the feed are found to have a unique character in the protein of egg white, such as foamability. Become. When a bread or cake using the egg white, such as chiffon cake dough, is used, a meringue that is foamy and stable for a long time can be produced, and the foam of the meringue is not crushed for a long time, so that it can be baked softly.

Embodiments of the present invention will be described with reference to Table 1, Table 2, and Table 3.
Raw materials for chicken feed used in the present invention include corn as a carbohydrate, soybean meal as a protein component, fish meal, corn gluten mill, calcium carbonate as a calcium component, oyster shell as an oil component, lard, beef tallow, soybean oil Etc. can be used.

As described above, the inventor of the present invention predicted that the quality would vary depending on amino acids, minerals, fats and oils in the additive materials based on the experience of chicken farming for many years as described above, and repeated experiments. As a result, for example, no effect was observed on beef and the like, and rapeseed oil, corn oil and the like were less effective for fats and oils. However, as described below, it has been found that remarkable effects can be obtained particularly in coconut oil in fats and oils.
Coconut oil is mainly composed of mixed triglycerides of intermediate fatty acids such as lauric acid, myristic acid and capric acid, and this was added to the blended feed. The blending examples are shown in the table below.
Although the above shows one blending example, 57 to 63 parts by weight of corn, 28 to 32 parts by weight of protein component consisting of fish meal, soybean meal and corn gluten, and 1 to 3 parts by weight of fat component consisting of lard and soybean oil 7 to 8 parts by weight of calcium carbonate and oyster shell, and 100 parts by weight of a material consisting of some calcium phosphate components, vitamins, minerals, etc., and coconut oil to 0.1 to 0. Add 2 parts by weight to make a mixed feed.
Such a mixed feed was given as chicken feed, and the feeding method was, for example, feeding three times between 5 am and 11 am for 8 months to 16 months old chickens.
As a result, it has been found that eggs laid by chickens have extremely excellent foaming properties in bread or cakes as seen in the chiffon cake described later.

That is, the method of using eggs laid by chickens grown according to the feeding as a material for cake dough was examined, chiffon cake was selected as the representative of the cake, and the creation and baking conditions of the dough were examined.
First, chiffon cake is a cake that was originally baked as a snack in an American home, and obtained a simple taste made only from powder, eggs, sugar, and salad oil. It has the feature that it can be baked softly without crushing bubbles.
The general recipe of the chiffon dough is as shown in Table 1. The flour in the table represents flour and baking powder, and it is used to softly bake meringue bubbles finely and without crushing. Yes.

Next, the baking powder in the recipe in Table 1 is the swelling powder used when baking bread and cakes. The main ingredients are baking soda (sodium hydrogen carbonate) and tartaric acid. Creates a small gap in the cake dough and keeps it soft and inflating. However, since the baking powder is an industrial product and is not a natural material, there are some people who are resistant to use, and there is a defect that it cannot easily form a stable bulge for a long time.

  Therefore, an attempt was made to manufacture chiffon cakes using eggs made from palm oil without using baking powder. The composition is shown in Table 3. The baked chiffon cake is small in foam, formed innumerably and finely, and has a soft bulge. The baking time of the chiffon cake in the recipe of the present invention was 35 to 40 minutes at 170 ° C. as in the conventional recipe.

  FIG. 1 is a photograph of the baking state of the chiffon cake baked based on the conventional recipe and the recipe of the present invention, showing the chiffon cake baked based on the conventional recipe on the left side, and the chiffon based on the recipe of the present invention on the right side. Although it shows a cake, as shown in the photograph, it was confirmed that the one based on the present invention exhibits a higher expansion rate of about 40% than the conventional one.

As described above, the chicken egg produced by the chicken of the present invention in which coconut oil is blended with a certain blend of feeds shows unique characteristics in the protein of egg white, such as foamability. And the dough of bread or cake using the egg white, such as chiffon cake, can create a meringue that is foamy and stable for a long time, and the foam of the meringue does not collapse for a long time, so it can be baked softly .

For that reason, coconut oil is mainly composed of mixed triglycerides of intermediate fatty acids such as lauric acid, myristic acid, capric acid, and when it is absorbed into chickens as feed, it lays eggs as a nutrient that constitutes egg white components. While forming the oviduct secretion of chicken, it promotes the high molecular weight of egg white component.In other words, palm oil promotes the thickening promotion effect of egg white component while efficiently transferring nutrients with physiological functions to chicken egg white. As a result, it is considered that the egg white component is formed with increased surface tension and viscosity.

When the protein solution is vigorously stirred after the surface tension and viscosity are increased, the gas-liquid interface increases, so that the protein molecules are strongly affected by the surface tension, partially denatured, and contain protein. When the amount of egg white is high, the foaming property is particularly high. It is presumed that protein molecules transformed by the surface tension of proteins react with each other to form a stable solid film at the gas-liquid interface and enclose bubbles.

Furthermore, in a protein solution exhibiting a suspended foaming property, the higher the viscosity of the solution, the higher the stability of the protein foam. In fresh egg white, opomtin alone or in complex with lysozyme increases the viscosity of egg white, It is thought that viscosity contributes greatly to the foam stability of egg white.

The present invention is used as a chicken feed in which a portion of the feed contains coconut oil, or as a bread or cake dough that can be baked softly using chicken eggs grown using the feed as a feed. Can be used.

FIG. 1 is a photograph comparing the baking state of a chiffon cake baked based on the conventional recipe and the recipe of the present invention.

Claims (1)

Material consisting of corn component, protein component consisting of fish meal, soybean meal, corn gluten, fat component consisting of lard, soybean oil, calcium component consisting of calcium carbonate, oyster shell, phosphorus component of calcium phosphate, vitamins, minerals, etc. For 100 parts by weight, a chicken egg grown on a feed containing 0.1 to 0.2 parts by weight of a palm oil component is targeted, and the egg white of the egg is mixed and stirred to form a meringue. Then, dough for cake or bread characterized by adding flour and other additives and adjusting without using baking powder.