JP5999564B2 - Process for producing a composition for moisturizing and suppressing aging of bread - Google Patents

Description

  The present invention relates to a vegetable food additive, and more particularly to a vegetable food additive having a function that can be used as a substitute for a food emulsifier.

  Conventionally, food emulsifiers have been used in many foods such as bread, cream, confectionery, and ice cream for the purpose of emulsifying and dispersing materials and preventing aging. This type of food emulsifier is indispensable in many foods, but on the other hand, there are adverse effects on health and the flavor of foods. Etc. are also seen. As an invention related to an emulsifier in consideration of safety, there is an emulsifier (Patent Document 1) mainly composed of a processed product obtained by treating lactic acid bacteria fermented rice.

JP 2010-202581 A

  However, since the emulsifier described in Patent Document 1 uses a material obtained by fermenting rice with lactic acid bacteria, it has a unique sour taste and is considered to have limited use.

  The present invention has been made paying attention to the above-mentioned problems, and the object of the present invention is to provide a vegetable food additive having high safety while having performance required as a food emulsifier. There is.

  Another object of the present invention is to provide a vegetable food additive that has good flavor and does not impair the flavor of the target food when added.

  Other objects and operational effects of the present invention will be easily understood by those skilled in the art by referring to the following description.

  The present invention has been made in order to solve the above-mentioned problems, and the vegetable food additive according to the present invention is prepared by kneading a plant raw material that has been softened by heating using superheated steam, or lining it. It is something that is processed.

  According to such a structure, since the plant raw material is used, a plant food additive having high safety, excellent flavor, and high emulsification performance can be obtained.

  In a preferred embodiment of the present invention, the softening treatment by heating using the superheated steam may be performed in a range of 3 to 50 minutes using superheated steam at 180 to 350 ° C. According to such a structure, a softening process can be performed efficiently, without changing a vegetable raw material.

  In a preferred embodiment of the present invention, the plant material may be any of cereals, vegetables, and fruits. Moreover, any of brown rice, polished rice, and barley may be sufficient.

  In preferable embodiment of this invention, the softening process by the heating using the said superheated steam WHEREIN: When the said vegetable raw material is a leaf vegetable, it is 5-18 minutes with 180-300 degreeC superheated steam, The said vegetable raw material When the vegetable material is fruit vegetables, it is 8 to 20 minutes with superheated steam at 180 to 350 ° C., and when the vegetable material is root vegetables, it is 15 to 25 minutes with superheated steam at 180 to 350 ° C. When the plant material is fruit, it is heated for 3 to 18 minutes with superheated steam at 180 to 350 ° C., and when the plant material is cereal, it is heated for 25 to 50 minutes with superheated steam at 180 to 350 ° C. It is desirable to be done. According to such a configuration, since the softening treatment with superheated steam is performed under the conditions suitable for each vegetable raw material, the softening treatment is efficiently performed, and the vegetable food additive in which the flavor of the vegetable raw material appears well is obtained. can get.

  In a preferred embodiment of the present invention, the plant raw material is brown rice or barley, and before the softening treatment by heating using the superheated steam, the brown rice or barley used as a raw material is water in a range of 4 to 12 hours. You may perform the immersion process to immerse in. For foods that are difficult to absorb water, such as brown rice and barley, the time for subsequent overheat treatment can be shortened by pre-immersing the raw materials for a predetermined period of time and adding the moisture to the raw materials. Can be obtained.

  In a preferred embodiment of the present invention, it is preferable that the tanning process is performed by passing through a strainer with an inertial force. According to such a configuration, a vegetable food additive in which the flavor of the vegetable raw material comes out well can be obtained by passing the strainer through only the inertial force without applying external force to the vegetable raw material softened with superheated steam. . Although it is not clear why the flavor of plant raw materials tends to remain by passing through the strainer with inertial force after softening with superheated steam, the binding power between the cells of the plant raw material is increased by softening with superheated steam. In this state, by passing the strainer with only inertial force without applying external force such as pushing with a spatula, the cell membrane of the plant raw material will not break and will be broken apart on a cell-by-cell basis. Conceivable.

  Moreover, this invention can also be expressed as a wheat processed food which added the above-mentioned vegetable food additive.

  The processed wheat food according to the present invention is characterized in that the aforementioned vegetable food additive is added in a range of 10 to 30 parts by mass with respect to 100 parts by mass of flour.

  According to such a configuration, by adding the vegetable food additive according to the present invention to the processed wheat food, the bread is excellent in moisture retention and soft and moist even after days after baking. be able to.

  In a preferred embodiment of the present invention, the processed wheat food may be any of bread, cake and sponge cake.

  Moreover, this invention can also be grasped | ascertained as a manufacturing method of the above-mentioned vegetable food additive.

  The method for producing a vegetable food additive according to the present invention includes a softening treatment step of softening a vegetable raw material by heating in a range of 3 to 50 minutes using superheated steam at 180 to 350 ° C., and the softening treatment. A kneading step of kneading the plant-derived raw material by applying an inertial force.

  According to such a structure, since the plant raw material is used, a plant food additive having high safety and excellent flavor can be efficiently produced. In particular, when a raw material composed only of an edible portion such as rice is used, a higher yield can be obtained than in the case of scouring, and the production method is excellent in terms of cost.

  Moreover, different embodiment of the manufacturing method of the vegetable food additive which concerns on this invention is the softening process which softens a vegetable raw material by heating in the range for 3 to 50 minutes using a 180-350 degreeC superheated steam. And a lining process for lining the softened plant material by passing it through a strainer with inertial force.

  According to such a structure, since the plant raw material is used, a plant food additive having high safety and excellent flavor can be efficiently produced. Further, by allowing the strainer to pass through the inertial force after the softening treatment, impurities such as thin skins and seeds of the plant raw material are efficiently removed, and the texture is excellent.

  In preferable embodiment of this invention, you may provide the immersion process which immerses a vegetable raw material in water in the range for 4 to 12 hours before the said softening process process.

  According to such a structure, even if it is a raw material with poor water absorption, such as barley and brown rice, which requires a long time for the softening treatment, the overheating time can be shortened by performing the immersion treatment in advance, and the plant is efficiently produced. Food additives can be produced.

  Moreover, this invention can also be grasped | ascertained as the manufacturing method of the foodstuff which added the above-mentioned vegetable food additive.

  The bread manufacturing method according to the present invention includes a kneading step of kneading a bread-making material containing 100 parts by weight of flour, 10 to 30 parts by weight of a vegetable food additive, and 50 to 80 parts by weight of water, and the kneading step. A primary fermentation step of performing primary fermentation by laying the dough obtained by the above in an environment of temperature 26 to 30 ° C. for 30 to 150 minutes, and forming the dough after the primary fermentation into a predetermined shape, or into a predetermined mold After mold filling, a secondary fermentation process in which secondary fermentation is performed in an environment of a temperature of 34 to 39 ° C. and a humidity of 70 to 90% for 30 to 90 minutes, and the dough that has been subjected to the secondary fermentation is 140 to 240 ° C. And the plant food additive softens the plant material by heating it in a range of 3 to 50 minutes using superheated steam at 180 to 350 ° C. After kneading or scouring And characterized in that the resulting.

  According to such a configuration, a bread having a good taste due to the flavor of the vegetable raw material used as the raw material for the vegetable food additive and having excellent moisture retention and anti-aging properties can be obtained without adding an emulsifier or the like.

  According to the vegetable food additive according to the present invention, since the plant material is used as a raw material, it is highly safe, excellent in flavor, and has a high emulsification performance comparable to or higher than conventional emulsifiers. A food additive is obtained.

  Moreover, according to the manufacturing method of the vegetable food additive which concerns on this invention, the vegetable food additive which has the above-mentioned effect can be manufactured efficiently.

  In addition, according to the processed wheat food according to the present invention, it is excellent in moisture retention and anti-aging properties without adding an emulsifier and the like, and the processed wheat has a good taste due to the flavor of the vegetable raw material used as the raw material of the vegetable food additive Food is obtained.

4 is a chart showing the blending ratio of raw materials in Example 1. 4 is a chart showing manufacturing conditions in Example 1. FIG. It is a figure which shows the load stress measurement result of Example 1-1. It is a figure which shows the load stress measurement result of Example 1-2. It is a figure which shows the load stress measurement result of the comparative example 1-1. It is a figure which shows the load stress measurement result of the comparative example 1-2. It is a figure which shows the load stress measurement result of Comparative Example 1-3. It is a figure which shows the load stress measurement result of Comparative Example 1-4. It is a figure which shows the load stress measurement result of Comparative Example 1-5. It is a graph which shows the change by the passage of days of the load stress peak value by the bread | pan of Example 1, and restoring force. It is a figure which shows the time-dependent change of the restoring force in Example 1. FIG. 6 is a chart showing the results of a sensory test in Example 1. 5 is a chart showing the blending ratio of raw materials in Example 2. 10 is a chart showing manufacturing conditions in Example 2. It is a figure (the 1) which shows transition by the passage of days of the load stress peak value of Example 2. FIG. It is FIG. (2) which shows transition by the days progress of the load stress peak value of Example 2. FIG. It is FIG. (2) which shows transition by the days progress of the load stress peak value of Example 2. FIG. It is FIG. (2) which shows transition by the days progress of the load stress peak value of Example 2. FIG. 10 is a chart showing changes with time in restoring force in Example 2. The table | surface which shows the change by the passage of days of the load stress peak value and restoring force by the bread | pan of Example 2. FIG. It is a graph which shows the Lab value measurement result of a plant material with a thin pigment | dye. It is a figure explaining the manufacturing procedure of the vegetable food additive which concerns on this invention. It is a figure which shows an example of the overheating apparatus used for a heating process. It is FIG. (1) which shows an example of a back-lining apparatus. It is a figure (the 2) which shows an example of a lining apparatus.

  Hereinafter, a preferred embodiment of the vegetable food additive according to the present invention will be described in detail with reference to the accompanying drawings.

  The applicant previously proposed a puree of a vegetable material and a method for producing the same, and as a result of earnest research, the addition of a food emulsifier by adding the puree produced by these production methods to food and It turns out that a similar effect is obtained.

<Manufacturing method>
An example of the production procedure of the vegetable food additive according to the present invention is shown in FIG.

1. Pretreatment process (FIG. 22, step 101)
In the pretreatment step, first, the plant raw material is visually inspected to remove any damaged, discolored, or crushed materials. Next, the plant raw material having no problem is washed with water to remove foreign matters such as mud and soil. Next, remove the hard skin and cotton of the plant material, and cut it into several centimeters if necessary. Examples of the parts removed here include pumpkin hulls and cotton, hulls such as watermelon and grapefruit, strawberry flakes, carrots and other skins. Even if thin skins such as seeds and citrus remain without being removed at this stage, they will be removed in the rearing process in the subsequent stage. In addition, when the raw material is rice, wheat, or the like, the milled rice treatment or the milled wheat treatment may be performed at this stage.

2. Immersion process (FIG. 22, step 102)
Next, in the dipping step, the plant raw material is dipped in a sufficient amount of water. This dipping step is not necessary for all plant materials, but when using plant materials that are difficult to absorb water, such as brown rice and barley, by appropriately providing an immersion time according to each plant material, It is possible to reduce the time spent for the subsequent softening process. The soaking time varies depending on the raw material and the water temperature, but for example, brown rice or barley is preferably soaked for 4 hours or more, more preferably about 8 to 12 hours. For white rice, there was no change in the time required for the softening treatment depending on the presence or absence of the soaking process. However, when the soaking process is provided, it may be about 15 minutes to 3 hours. For vegetables, the soaking process is basically unnecessary. is there.

3. Softening process (step 103 in FIG. 22)
Subsequently, the vegetable raw material is softened by heating with superheated steam. Here, an example of a superheater used in the heating step is shown in FIG. In the figure, 1 is a heating furnace, 2 is a metal container, 3 is raw rice (or raw brown rice), 4 is a heater, 5 is a steam pipe, 6 is a superheated steam outlet, 7 is an atmosphere in the heating furnace, 8 is The exhaust pipe 9 is superheated steam. Raw rice or raw brown rice 3 which is a raw material is put in a container 2 together with water about 2 to 5 times the raw material, put into the heating furnace 1 and sprayed with superheated steam 9 for a predetermined time.

  As a configuration for blowing the superheated steam 9 for several tens of minutes, for example, a belt conveyor (not shown) is provided in the heating furnace 1, and the container is kept in the furnace only for the time necessary for heating the raw material in the container 2. It is conceivable to adjust the conveying speed of the belt conveyor so as to remain at Thus, since a large amount of superheated steam 9 continues to be ejected from the superheated steam discharge ports 6a and 6b provided in the steam pipe into the heating furnace 1, the air in the heating furnace 1 is heated from the exhaust pipe 8 to the heating furnace 1. Driven out, the inside of the heating furnace 1 becomes substantially oxygen-free.

Generally, in this type of apparatus, the softening treatment is performed with superheated steam at 120 to 500 ° C., preferably with superheated steam at 180 to 350 ° C., depending on the raw materials. Here, if the superheated steam is 120 ° C. or lower, there is a risk that heating will take time or the core temperature of the raw material will not rise sufficiently, resulting in insufficient sterilization, etc. There is a possibility that it may be altered or the flavor of the raw material may be impaired.
The appropriate temperature of the superheated steam and the time required for the heat treatment vary depending on the plant material used, but if it is leafy vegetables such as cabbage and spinach, it is about 180 to 300 ° C for about 5 to 18 minutes. Fruit vegetables such as tomatoes and pumpkins If it is 180-350 degreeC, it will be about 8-20 minutes, if it is root vegetables, such as a radish and a carrot, about 15-25 minutes at 180-350 degreeC, and if it is fruits, such as a strawberry, 180-350 degreeC will be 3 In the case of grains such as rice and wheat for about 18 minutes, it is preferably about 25 to 50 minutes at 180 to 350 ° C. As an example, if the raw material is white rice or brown rice, it is desirable to heat for about 60 minutes when the superheated steam is 250 ° C. and for about 40 minutes when it is 300 ° C.

4). Kneading / backing process (step 104 in FIG. 22)
The plant raw material that has been softened with superheated steam is transferred to a kneading / backing apparatus while the temperature of the material is high, and is subjected to a kneading process or a backlining process. As a device used for the backside treatment, a bottomed cylindrical strainer having a smaller diameter than that of the container is arranged in a plurality of cylindrical containers that revolve around the vertical revolution axis while revolving around the vertical revolution axis. It is preferable that the softened material placed in the bottomed cylindrical strainer is pressed against the peripheral wall of the cylindrical strainer by a synthetic centrifugal force of revolution and rotation to pass the raw material. -Edible powder kneading apparatus described in Japanese Patent No. -299191.

An example of the configuration of such a back-lining device is shown in FIGS. 24 and 25, 10 is a turning device, 11 is a rotating shaft, 12 is a rotating case, 13 is a revolving table, 14 is a base, 15 is a can, 16 is a fitting recess, 17 is a protrusion, 18 is a strainer, 19 is a flange, 20 is a lid, 21 is a stopper, R ₁ is a revolution shaft, and R ₂ is a rotation shaft.

In FIG. 24, a disk-shaped revolving table 9 is disposed on a base 10 containing a drive source (not shown). The revolution table 9 is provided with a plurality of rotation cases 11 (two in this example) arranged at the rotation shaft 11 and the tip of the rotation shaft at an angle of about 45 degrees with respect to the horizontal plane. That is, according to the apparatus, the revolution table 9 is rotated by the drive source in the base 10, and the two rotation shafts 9 are each rotated. Note that the periods of the rotation R ₂ and the revolution R ₁ may be independently changed, or the rotation period may be subordinate to the revolution period.

  FIG. 25A shows a longitudinal sectional view of the rotation case 12 and the can 15 accommodated in the rotation case 12. As shown in the figure, the rotation case 12 has a bottomed cylindrical shape and is configured to accommodate a cylindrical can 15. A plurality of (two in the example of FIG. 24) fitting recesses 16 are formed at the bottom of the rotation case 12, and a protrusion 17 that is also fitted into the bottom of the can 15 is formed. Thus, when the can 15 is rotated and revolved by fitting the protrusion 17 to the fitting recess 16 in a state where the can 15 is accommodated in the rotation case 12, the can 15 is idled in the rotation case. Is prevented.

  A strainer 18 is accommodated in the can 15. The strainer 18 has a bottomed cylindrical shape and is provided with a flange 19 extending horizontally in the upper edge portion. The flange 19 is locked to the opening edge of the can 15 so that the strainer is positioned.

  FIG. 25B shows a cross-sectional view of the can 15 and the strainer 18 cut along the A-A ′ section of FIG. As is clear from the figure, the strainer 18 is substantially concentric with the can 15, and the bottom of the strainer 18 is disposed at a predetermined distance from the lower portion of the can 15, and the strainer 18 is in the center of the inner space of the can 15. It comes to be located in the part. In FIG. 25A, the upper opening of the can 15 in which the strainer 18 is set is covered with a lid 20, and the lid 20 is fixed with a stopper 21.

  In the scouring process of the present invention, a scouring apparatus as shown in FIGS. 24 and 25 may be performed, but the rice puree and brown rice puree have no skin, seeds, hard fibers, etc. that need to be removed. Since the entire amount after the heat softening treatment can be used as it is, the strainer may be removed from the above-described apparatus and the kneading treatment may be performed instead of the backside treatment. Even in the case of rice, since the tanning process has the advantage that it does not become lumpy and becomes a homogeneous vegetable food additive, the lining process may be performed.

  The vegetable food additive is completed by finishing the above kneading / backing process, but it is not used immediately as it is, but it is packed in a plastic pack or the like and stored in a frozen or refrigerated state so that it can be used when necessary. Needless to say, it is good.

  The inventors of the present application added heat in an oxygen-free state with superheated steam to plant raw materials such as cereals, fruits, vegetables, etc., and backed by centrifugal force etc. while the temperature of the plant raw material is kept high, It has previously been found that a puree that is loosened in cell units can be obtained without the cell membrane of the raw material being destroyed so much. The puree obtained in this way has a very high residual ratio of nutrients and fragrances compared to puree made by a general method of boiling for a long time in the presence of oxygen, and also has little discoloration. is there.

  In addition, as a result of intensive studies on the puree, the inventors have found that an effect like an emulsifier can be obtained by adding such puree to food. The reason why the puree exhibits properties like an emulsifier is not clear, but it is not part of the cause that it is heated in an oxygen-free state with superheated steam, or that it is broken apart on a cell-by-cell basis without breaking the cell membrane. It is thought.

<Raw materials>
As a plant raw material used as the raw material of the vegetable food additive which concerns on this application, edible cereal, vegetables, a fruit, etc. can be selected suitably, and can be used. Specifically, for example, white rice, brown rice, wheat, soybean, tea leaf, potato, sweet potato, purple potato, onion, pumpkin, carrot, tomato, cabbage, radish, spinach, broccoli, asparagus, strawberry, pine, lemon, mango , Banana, kiwi, melon, watermelon, and lotus cup. Two or more plant food additives obtained from these plant materials may be used in combination.

  In the present invention, since various vegetable raw materials can be used as the raw material for the vegetable food additive, it is possible to select a raw material to make the vegetable food additive free from allergy-specific raw materials.

  As described above, the vegetable food additive according to the present invention is highly safe because it uses a vegetable raw material. In addition, the vegetable food additive of the present application retains the flavor, color, fragrance, etc. of the plant raw material that is the raw material as it is. It can also be used to add flavor and aroma to the food.

  On the other hand, if it is only for the purpose of imparting emulsifying action, the plant raw material itself is preferably a light-colored one that has a light taste and does not easily affect the color. Examples of such plant raw materials include white rice, Brown rice, barley, radish, cabbage, etc. can be considered.

  There are many known methods for expressing colors numerically in order to make the colors light and dark objective, and one of them is the Lab color system. In the Lab color system, colors are represented by three numerical values: an L value indicating the lightness of a color, an a value indicating a position between red and green, and a b value indicating a position between yellow and blue. More specifically, the L value is basically represented by a numerical value between 0 and 100, black when L = 0, white when L = 100, and greenish color when the a value is negative. If the value is positive, the color is closer to red. If the b value is negative, the color is closer to blue. If the value is positive, the color is more yellow.

FIG. 13 shows the result of measuring the Lab value of the plant-based raw material that hardly affects the color as described above. The figure shows the measurement of the Lab value with a spectrocolorimeter (Tokyo Denshoku, TC-1800Mk-II ) for several types of plant materials with thin colors. It is a result. As a result of investigations by the inventors, brown rice, white rice, radish and cabbage puree according to the present invention hardly affected the color even when added to bread or the like. Therefore, when it is desired to select a light-colored plant material, it is preferable to select a material having an L value of 30 or more, and it is more preferable to select a material having a L value of 40 or more. When the L value is 50 or higher and the brightness is relatively high, the a value is preferably in the range of about ± 10 and the b value is preferably in the range of about ± 20, and the L value is in the range of 30 to 50 and the brightness is relatively low. In this case, the a value is preferably about ± 5 and the b value is preferably about ± 10.

  The reason why the vegetable food additive according to the present invention has an emulsifying action is unclear, but according to the findings of the inventors, such a tendency is seen in vegetable purees made by a general production method. It is thought that this may be caused by pureing the plant raw material cells as raw materials so as not to break as much as possible.

  In the present invention, the additive amount of the vegetable food additive is preferably in the range of 5 to 30% by weight with respect to the total amount of the raw material of the food to be added. In the case where it is desired to express the flavor clearly, it is preferably in the range of 10 to 30% by weight, and in the case where it is not intended to give the flavor of the plant raw material, it is in the range of 5 to 30% by weight. preferable.

<Application>
As a use of the vegetable food additive of the present application, it can be used as a moisturizing agent, a dispersing agent and the like in addition to foods using an emulsifier such as bread, cake, cookie, cream, ice cream and juice.

  Although the Example of the vegetable food additive which concerns on this invention is demonstrated concretely below, this invention is not limited by this. Moreover, the weight part in an Example shows a dry weight part unless it refuses.

[Example 1-1]
<Preparation Example of Vegetable Food Additive 1: Rice Puree>
The white rice as a raw material is visually inspected, and after removing damaged or discolored ones, 2 kg is separated and immersed in water for 5 hours or more. Next, the white rice is lifted from the water soaked and placed in a metal box-like container whose upper surface is opened together with 6.0 liters of water, and heated in a heating furnace with superheated steam at 300 ° C. for 40 minutes.

  As a heating furnace used here, there exists a thing of the following structures as an example. A net-like conveyor extending from the inlet to the outlet is provided in a long and narrow furnace, and superheated steam is sprayed from above and below on the one placed on the conveyor. Here, the inside of the heating furnace can be made substantially oxygen-free by sucking and exhausting the superheated steam leaking from the inlet and outlet of the heating furnace outside the heating furnace (Japanese Patent Laid-Open No. 2010-179265). See the official gazette). In such a heating furnace, since the time during which the object to be heated is placed in the heating furnace becomes the heating time as it is, the heating time that requires time for the object to enter from the entrance of the heating furnace to exit from the outlet is required. Adjust the conveyor speed so that By putting the above-mentioned metal box-shaped container containing rice and water into such a heating furnace, superheated steam is sprayed on the metal box-shaped container while being conveyed in the heating furnace, and white rice is cooked.

  The cooked white rice was processed for 120 seconds at 600 rpm with a lining apparatus (UM-N150, Nagata Seiki Co., Ltd.) to obtain a paste, whereby a vegetable food additive made from white rice was obtained.

<Bread production process 1-1: mixing>
100 parts by weight of strong flour (Nisshin Camellia: Nisshin Flour Milling Co., Ltd.), 5 parts by weight of granulated sugar (Daito Sugar Co., Ltd.), 2.2 parts by weight of natural salt (Ichiban Foods Co., Ltd.), and degreasing Mix 5 parts by weight of powdered milk (Yotsuba Milk Industry Co., Ltd.), 2 parts by weight of fresh yeast (Oriental Yeast Industry Co., Ltd.) and 70 parts by weight of water, and use a mixer (Mighty S30: Aikosha Seisakusho Co., Ltd.). Mix for 3 minutes at low speed, 5 minutes at medium speed, and 1 minute at high speed. Next, in the kneaded material, 5 parts by weight of shortening (Tsukishima Food Industry Co., Ltd.) and vegetable food additive made from white rice as an emulsifier (obtained in the process of preparing the vegetable food additive) 20 Part by weight was added, and the mixture was further mixed with a mixer for 3 minutes at low speed, 5 minutes at medium speed, and 1 minute at high speed to obtain a pre-fermentation dough. The soaking temperature was 25.5 ° C.
<Bread production process 1-2: fermentation process>
The pre-fermentation dough obtained in the mixing process was fermented at 28 ° C. for 60 minutes with a Du conditioner (Parte: Tokura Corporation), degassed, and further fermented for 30 minutes to complete the primary fermentation. Next, 400g from the dough after the primary fermentation was divided into two parts, especially 200g each, and after taking 15 minutes of bench time, the dough was formed into a baked shape, and then the formed dough was made into a mold. Then, secondary fermentation was performed for 55 minutes at 36 ° C. and 85% in a proofer (Tokura Shoji Co., Ltd.).

<Bread production process 1-3: baking process>
The bread dough after the secondary fermentation was baked at 200 ° C. for 30 minutes in an oven (Condo: manufactured by MIWE) to obtain a finished bread. The weight after firing was 355 g for two pieces.

[Example 1-2]
In Example 1-1, bread was produced in the same manner as in Example 1-1 except that the same amount of brown rice was used instead of white rice as a raw material for the vegetable food additive. The soaking temperature was 26.4 ° C., and the weight after firing was 354 g for two pieces.

[Comparative Example 1-1]
In the mixing step of Example 1-1, except that the vegetable food additive was changed to 10 parts by weight of brown rice flour (Shigario Co., Ltd.) and the amount of water added was changed to 80 parts by weight, the same as Example 1-1 To make bread. The soaking temperature was 26.4 ° C., and the weight after firing was 355 g for two pieces.

[Comparative Example 1-2]
In the mixing step of Example 1-1, the vegetable food additive was changed to 10 parts by weight of rice flour (Nippon Flour Milling Co., Ltd.) and the amount of water added was changed to 80 parts by weight. To make bread. The soaking temperature was 26.8 ° C., and the weight after firing was 356 g for two pieces.

[Comparative Example 1-3]
In the mixing step of Example 1-1, bread was produced in the same manner as in Example 1 except that the vegetable food additive was changed to 20 parts by weight of koji. The rice bran used in Comparative Example 1-3 was adjusted so that the puree used in Examples 1-1 and 1-2 had the same water content, and the general rice cooking method except for the water content And then paste-processed in the same manner as in Examples 1-1 and 1-2. The soaking temperature was 24.6 ° C., and the weight after firing was 354 g for two pieces.

[Comparative Example 1-4]
A bread was produced in the same manner as in Example 1-1 except that the vegetable food additive was changed to 0.3 parts by weight of a commercially available emulsifier in the mixing step of Example 1-1. The soaking temperature was 28.2 ° C., and the weight after firing was 357 g for two pieces.

[Comparative Example 1-5]
In the mixing step of Example 1-1, bread was produced in the same manner as in Example 1-1 except that the vegetable food additive was not added. The soaking temperature was 24.7 ° C., and the weight after firing was 355 g for two pieces.

  The mixing ratio of the raw materials in Example 1 is shown in FIG. 1, the production conditions are in FIG. 2, the measurement results graphs of load stress are in FIGS. 3 to 9, and the peak values are summarized in FIG. The measurement results are shown in FIG. 11, the sensory test results are shown in FIG. 21, and the Puree Lab value measurement results are shown in FIG. The test conditions for the elastic test (load stress) and the sensory test are as follows.

<Elasticity test (load stress measurement) 1>
For the bread obtained in Example 1, three pieces of test pieces each having a thickness of about 20 mm were cut out and packaged one by one when cooled after baking. About these test pieces, the elastic force was measured with a rheometer (NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.) three times on the next day (first day), the second day, and the third day after baking the bread. went.

When performing the test, first remove the test piece from the bag, press the plunger in the approximate center of the test piece, apply load stress, measure the first elastic force, and 1 minute after the first measurement start time. The second elastic force measurement was started and the elastic force was measured in the same manner as the first time. The two measurements were taken as one set, and the same test piece was measured five times, and the average of the five data was used as one day of data.
The peak value of the first measurement for each day was F1, the peak value of the second measurement was F2, and the restoring force Fr for each day was determined according to the following formula.
Restoring force Fr (%) = F2 / F1 × 100

<About sensory evaluation of moist feeling and softness>
The bread according to Example 1 was evaluated for moistness and softness four times in total on the baked day (1st day), the next day (2nd day), the 3rd day, and the 4th day. For each evaluation of moist feeling and softness, the evaluation was performed in a five-step evaluation with the highest evaluation being 5 and the lowest evaluation being 1, and the weighted average value was calculated by dividing the total score of the five panelists by the number of people.

<About the result of elastic force (load stress, restoring force)>
The measurement result of the elastic force of the bread obtained in Example 1 will be described with reference to FIGS. 3-9, (a) of each figure shows the measurement graph of load stress, and (b) shows the transition of the load stress peak value over time. Moreover, what was shown by FIGS. 3-7 is the measurement result of the load stress of the bread | pan by Example 1, FIG. 3 is Example 1-1 (brown rice puree), FIG. 4 is Example 1-2 ( 5 is Comparative Example 1-1 (brown rice flour), FIG. 6 is Comparative Example 1-2 (white rice flour), FIG. 7 is Comparative Example 1-3 (rice cake), and FIG. 8 is Comparative Example 1-4. (Conventional emulsifier), FIG. 9 is based on Comparative Example 1-5 (blank sample).

  Generally, the peak value of the load stress tends to be high when the bread is hard, and conversely, the peak tends to be low when the bread is soft and fluffy. For this reason, the peak value of the load stress often increases when the bread becomes hard as the number of days elapses. Since the peak value is also affected by the thickness of the sample, it is conceivable that the peak value is affected by a minute difference in thickness.

  As is clear from the results of FIGS. 3 to 12, among the breads obtained in Example 1, the bread was particularly soft at the first day, that is, the peak value was low (the comparative example 1). -3) and a blank sample (Comparative Example 1-5), on the contrary, the bread that was hard was the bread (Comparative Example 1-1) to which brown rice flour was added. Brown rice puree, white rice puree, white rice flour, and bread to which conventional emulsifiers were added had a peak value about 10 to 20% higher than the softest blank sample.

  On the other hand, when the peak values on the third day are compared, the lowest peak value is Example 1-1 in which brown rice puree is added, and the amount of change in peak value (increase in hardness) is also this example. 1-1 was the least. From this, it was found that by adding brown rice puree, it was difficult to harden without adding an emulsifier, and a softness retaining effect (deterioration suppressing effect) equal to or higher than that of a conventional emulsifier was obtained. Moreover, the bread of Example 1-1 is also excellent in the restoring force, and it can be seen that the restoring force is reduced by only about 3% from the first day to the third day, and a high elastic force is maintained. .

  The bread obtained in Example 1-2 is softer than the bread in Example 1-1 at the time of the first day (the peak value is lower), but tends to become harder with the passage of days from the amount of increase in load stress. It is thought that. On the other hand, the restoring force was stable, and the amount of reduction in restoring force was the smallest among the examples and comparative examples.

  On the other hand, the bread obtained in Comparative Examples 1-1 to 1-5 obtained the same results as Examples 1-1 and 1-2 with respect to the load stress peak value at the time of the first day. Although there were some examples, the increase in hardness with the passage of days was larger than that in Example 1-1, and the decrease in restoring force was also larger than those in Examples 1-1 and 1-2.

  Moreover, as is clear from the results of FIG. 12, the breads of Examples 1-1 and 1-2 using the vegetable food additive according to the present invention have a moist feeling and softness evaluation on the first day. The texture immediately after being baked to 4.8 or higher was very excellent. In addition, the moist feeling and softness are maintained after the passage of days, and the moist feeling is 3.4 and softness is 3.6 at the fourth day, and the bread according to Comparative Examples 1-1 to 1-5 It was higher than that.

  On the other hand, the bread according to Comparative Example 1-1 to which rice flour was added, Comparative Example 1-2 to which brown rice flour was added, Comparative Example 1-4 using a commercially available emulsifier, and Comparative Example 1-5 to which no emulsifier was added was 1 day. Although both the moist feeling and softness of the eyes were 4.0 or more, they were lower than those of Examples 1-1 and 1-2, and the moist feeling and softness reduction after the passage of days were large.

  The vegetable food additive used in the present example is obtained by cooking rice (or brown rice) with superheated steam using about 2.5 times the water compared to general cooking rice, and making it into a paste. is there. Since there is a possibility that this much moisture has an effect on the moisture retention performance, Comparative Example 1-3 has the same level as the vegetable food additive obtained in Examples 1-1 and 1-2. Water was added so as to have a water content, and the rest was used as a vegetable food additive. If the moisturizing performance of the vegetable food additive according to the present invention is derived from the high water content, the bread obtained in Comparative Example 1-3 is obtained in Examples 1-1 and 1-2. It is considered that the same tendency as that of bread was observed, but as is apparent from FIG. 3, the bread obtained in Comparative Example 1-3 had a moisture content of Example 1-1 before baking. , 1-2, in spite of the softness and moist feeling immediately after baking (the first day), both in softness and moist feeling after 4 days, than in Examples 1-1 and 1-2. It was inferior. From this result, it was found that the moisturizing performance or aging inhibiting performance of the vegetable food additive according to the present invention is not solely due to the amount of water in the vegetable food additive. Since the main difference between Examples 1-1 and 1-2 and Comparative Example 1-3 is the method of cooking rice (brown rice) and the presence or absence of oxygen at that time, this point is the vegetable food of the present invention. It is considered important for additives.

[Example 2-1]
<Preparation Example 2 of Vegetable Food Additive: Pumpkin Puree>
The pumpkin that is the raw material is visually inspected, and after removing any scratches, discoloration, or crushed material, it is washed to remove foreign matter such as mud and dirt. Next, the outer skin, cotton, seeds, and the like were removed, and after being cut into an appropriate size of about several centimeters, washing was performed again to remove foreign matter. Next, the cut-out pumpkin is put into a metal cage-like case (the entire surface including the lid is mesh-like), and softening treatment is performed by blowing superheated steam at 270 ° C. for 14 minutes from above and below. Here, the capacity per cage-like case was about 3.5 kg, and the core temperature of the pumpkin was 85 ° C. or higher by blowing superheated steam.
The pumpkin that has been softened with superheated steam is sent to the back-lining device (UM-N150, Nagata Seiki Co., Ltd.) and added to the vegetable food according to this application by performing the back-side treatment for 50 seconds at a rotation speed of 600 rpm while hot. A pumpkin puree that can be used as an agent was obtained.

<Bread production process 2-1: mixing>
4 kg of strong flour (Nisshin Camellia: Nisshin Flour Milling Co., Ltd.), 200 g of super white sugar, 80 g of salt, 80 g of skim milk powder (Tsukishima Food Industry Co., Ltd.), and 80 g of fresh yeast (Oriental Yeast Industry Co., Ltd.) , C Food (Oriental Yeast Industry Co., Ltd.) 4g, Colored Food Additives Pumpkin Puree (made in-house) 800g, and 2340g of water are mixed, and it is rotated 98 times with a vertical mixer (Canto Mixer KTM60). Mix for 4 minutes at 1 minute / minute (hereinafter referred to as low speed), 3 minutes at 187 rotations / minute (hereinafter referred to as medium speed), and 1 minute and a half at 258 revolutions / minute (hereinafter referred to as high speed). Next, 200 g of shortening (Yotsuba Dairy Co., Ltd.) was added to the kneaded material and further mixed with a mixer for 1 minute at a low speed, 3 minutes at a medium speed, and 2 minutes at a high speed to obtain a pre-fermentation dough. The soaking temperature was 27.2 ° C.

<Bread production process 2-2: Fermentation process>
The pre-fermented dough obtained in the mixing process is fermented at 28 ° C. for 70 minutes in a unit-type temperature-controlled room (27 ° C., humidity 75%), once taken out of the temperature-controlled room, degassed, and again unit-type temperature-controlled room ( Fermentation was carried out at 27 ° C. and humidity 75% for 40 minutes to complete the primary fermentation. Next, the dough for 260 g is separated from the dough for which the primary fermentation has been completed, and each dough is rounded into a ball shape and left to stand for 30 minutes. The dough rolled into a ball shape is stretched into a long shape having a length of about twice the width of the bread mold described later with a molder (WF: Oshikiri Co., Ltd.). After all the bread dough is stretched in the same manner, it is folded in half in the length direction, and the fold direction is aligned, and 6 pieces are packed into a metal 3 パ ン bread mold. At this stage, six bread doughs folded in a U shape in the length direction of the bread type for 3 liters are in a state of being arranged. Next, put the bread mold for bread 3 filled with bread dough into a proofer (San cabinet: Sanko Machine), and perform secondary fermentation under conditions of 38 ° C and 85% humidity until the dough expands to about 80% of the bread mold height. Went. The time required for the secondary fermentation was 60 minutes.

<Bread production process 2-3: baking process>
The bread dough that had undergone secondary fermentation was baked at 220 ° C. for 40 minutes in an oven (Super Reel: Sanko Machine) in the form of a bread for 3 liters to obtain a finished bread. Here, the moisture content (measured by heating at 135 ° C. for 1 hour, the same applies below) was 1st day: 44.2%, 2nd day: 44.5%, 3rd day: 45%. It was.

  In addition, although the usage-amount of water differs in each Example and Comparative Example in a present Example, since the additive material differs for each Example and Comparative Example, it seems that the swelling degree of each dough becomes comparable. The amount of water added is adjusted. Moreover, since the dough swells up to about 80% of the bread-shaped height for the proofing time (secondary fermentation), the time required for each example is different.

[Example 2-2]
<Preparation Example 3 of Vegetable Food Additive: Strawberry Puree>
Inspect the raw strawberries visually, remove any bruises, discoloration, or crushed material, and then remove the foreign matter such as mud and dirt. Next, the washed soot was put into a metal pan having a certain depth, and softening treatment was performed by blowing superheated steam at 300 ° C. from above and below for 9 minutes. Here, the accommodation amount per metal bread was about 3 kg, and the core temperature of the strawberry was 85 ° C. or higher by spraying superheated steam. The strawberry that has been softened with superheated steam is scoured for 70 seconds at a rotational speed of 600 rpm while being heated using a scouring device (UM-N150, Nagata Seiki Co., Ltd.). Strawberry puree that can be used as an additive was obtained.
In Example 2-1, bread was used in the same manner as in Example 2-1, except that 800 g of the above-mentioned strawberry puree (homemade) was used instead of pumpkin puree as a vegetable food additive, and the amount of water used was changed to 2140 g. Manufactured. The temperature at the top of the rice cake is 26.7 ° C., the time required for the secondary fermentation is 58 minutes, and the water content is 1st day: 45.1%, 2nd day: 44.3%, 3rd day : 44.4%.

[Example 2-3]
<Preparation Example 4 of Vegetable Food Additive: Barley Puree>
The raw 6 tatami barley is visually inspected, and after removing damaged or discolored ones, the wheat is processed to remove 10% to 30% from the skin and the skin. Next, the polished 6 tatami barley is lightly sharpened with water, and then immersed in about 2.5 to 3 times the amount of water for about 30 minutes. Next, the barley is lifted from the water soaked and placed in a metal box-like container whose upper surface is opened together with 6.0 liters of water, and heated in a heating furnace with superheated steam at 300 ° C. for 50 minutes. Next, the cooked barley is processed at 850 rpm for 120 seconds with a lining device (UM-N150, Nagata Seiki Co., Ltd.), so that it is a paste-like vegetable food additive that does not contain black stripes while using barley as a raw material. was gotten.
In Example 2-1, bread was used in the same manner as in Example 2-1, except that 800 g of the above-mentioned barley puree (homemade) was used instead of pumpkin puree as a vegetable food additive, and the amount of water used was changed to 2400 g. Manufactured. The temperature at the top of the pot is 26.8 ° C., the time required for the secondary fermentation is 56 minutes, and the water content is 1st day: 45.6%, 2nd day: 45.6%, 3rd day : 46%.

[Comparative Example 2-1]
In Example 2-1, Example 2-1, except that 200 g of pumpkin powder (pumpkin powder: Yasuma Co., Ltd.) was used instead of pumpkin puree as a vegetable food additive, and the amount of water used was changed to 2980 g. A bread was produced in the same manner. The temperature at the top of the pot is 26.8 ° C., the time required for the secondary fermentation is 67 minutes, and the water content is the first day: 44%, the second day: 44.7%, and the third day: 44. 9%.

[Comparative Example 2-2]
In Example 2-1, 100 g of the above strawberry powder (strawberry powder: Sato Food Industry Co., Ltd.) was used instead of pumpkin puree as a vegetable food additive, and the amount of water used was changed to 2900 g. Bread was produced in the same manner as in 2-1. The temperature at the top of the pot is 26.7 ° C., the time required for secondary fermentation is 56 minutes, and the water content is 1st day: 44.3%, 2nd day: 44.2%, 3rd day : 44.6%.

[Comparative Example 2-3]
In Example 2-1, bread was prepared in the same manner as in Example 2-1, except that 12 g of emulsifier (Panmac 200V) was used instead of pumpkin puree as a vegetable food additive, and the amount of water used was changed to 2920 g. Manufactured. The temperature at the top of the pot is 26.5 ° C., the time required for the secondary fermentation is 58 minutes, and the water content is 1st day: 45.5%, 2nd day: 45.4%, 3rd day : 45.5%.

[Comparative Example 2-4]
In Example 2-1, bread was produced in the same manner as in Example 2-1, except that pumpkin puree, which is a vegetable food additive, was not used and the amount of water used was changed to 2880 g. The temperature at the top of the pot is 26.6 ° C., the time required for the secondary fermentation is 53 minutes, and the water content is 1st day: 45.4%, 2nd day: 44.8%, 3rd day : 45.4%.

<Elasticity test (load stress measurement) 2>
The bread obtained in Example 2 was allowed to cool at room temperature for 90 minutes after baking, and cut into a thickness of 20 mm with a slicer, avoiding the ear part of the bread and the boundary part when filling the mold. Six 20 mm thick breads were put in a bag, and three bags for one bag were prepared. At the time of measurement, a total of 3 breads were taken out from each bag and cut into 4 equal parts, and each of the 12 test pieces obtained was measured with a rheometer (NRM-2002J, Fudo Kogyo Co., Ltd.). The measurement was carried out. The test for each test piece is performed by pressing the plunger in the approximate center of the test piece, applying load stress and measuring the first elastic force, and measuring the second elastic force one minute after the first measurement start time. The procedure was such that the elastic force was measured in the same manner as the first time after starting. The two measurements are taken as one set, and a total of 12 measurements are performed on the 12 test pieces for each sample, and the maximum and minimum measured values for the first time are removed from them, and the remaining 10 The average value of the batch data was taken as the data for one day. In addition, the 1st day is the date of baking (about half a day has elapsed), and the 2nd day and the 3rd day are set every 1 day.
Moreover, the load stress peak value of the _1st measurement of each day was set to F1, the load stress peak value of the _2nd measurement was set to F2, and the restoring force Fr was calculated | required according to the following formula | equation about all the data for 12 times, and was obtained. For the 12 restoring force values, 10 data average values excluding the maximum and minimum values were taken as the restoring force values for each day.
Restoring force Fr (%) = F ₂ / F ₁ × 100

  The blending ratio of the raw materials in Example 2 is shown in FIG. 13, the production conditions are in FIG. 14, the transition of the load stress peak value over time is shown in FIGS. 15 to 18, and the graph showing the change over time in the restoring force is in FIG. FIG. 20 shows changes in the stress peak value and the restoring force over time.

  In Example 2, since C food (ascorbic acid) is added in all the Examples and Comparative Examples, is it possible to obtain a sufficient softness and anti-aging effect with only the vegetable food additive according to the present invention? Although it cannot be verified from this example, is the same effect as a general emulsifier obtained from a comparison with an emulsifier-added sample (Comparative Example 2-3) and a food additive-free sample (Comparative Example 2-4)? I think that it can be verified whether or not.

  When the load stress was verified for each of the Examples and Comparative Examples in Example 2, the load stress on the first day in all of Examples 2-1 to 2-3 was a food additive-free sample (Comparative Example 2-4). It can be seen that the bread is lower and softer. Especially about Example 2-1 which used the vegetable food additive made from a pumpkin as a raw material, from both the emulsifier addition sample (comparative example 2-3) about the amount of change of the load stress of 3rd day, and a restoring force. It is understood that sufficient effects are obtained in terms of inhibiting aging and imparting softness. In Comparative Example 2-4, the amount of change in the restoring force is small, but this is thought to be due to the high load stress in the first place.

  From the above results, although the mechanism of action is not yet clear, by using the vegetable food additive according to the present application, it is possible to give the food a moisturizing property comparable to or higher than that of conventional emulsifiers. It was found that the effect of suppressing the decrease in moisture and elasticity was superior to conventional emulsifiers.

  The plant food additive according to the present application has high safety by using plant raw materials, and also has a high moisturizing effect and moisture retention ability.

  In addition, by using a light-tasting vegetable raw material or a light-colored vegetable raw material as a raw material for vegetable food additives, an emulsifying effect is imparted without affecting the appearance or taste of food. Is possible.

  On the other hand, if plant ingredients with a clear flavor and color are used as ingredients for plant food additives, they will also have a moisturizing effect and anti-aging effect, as well as giving flavor and color from plant ingredients. Can do.

DESCRIPTION OF SYMBOLS 1 Heating furnace 2 Metal container 3 Plant raw material 4 Heater 5 Steam pipe 6 Superheated steam discharge port 7 Heating furnace atmosphere 8 Exhaust pipe 9 Superheated steam 10 Backing apparatus 11 Rotating shaft 12 Rotating case 13 Revolving table 14 Base 15 Can 16 Fitting recess 17 Projection 18 Strainer 19 Flange 20 Lid 21 Stopper

Claims (11)

A first step of obtaining a softened product by heating a vegetable raw material consisting of any one of cereals, vegetables or fruits using superheated steam to perform a softening treatment;
Backside the softened product obtained in the first step, and a second step of obtaining a backside treated product;
A method for producing a composition for moisturizing bread and inhibiting aging. The first stroke, the manufacturing method according to claim 1, characterized in that it is carried out in the range of 3 to 50 minutes using a superheated steam 180 to 350 ° C.. The said 1st process is performed by the heating for the range of 5 to 18 minutes with the superheated steam of 180-300 degreeC , when the said vegetable raw material is leaf vegetables, The manufacturing method of Claim 1 characterized by the above-mentioned. . The said 1st process is performed by the heating for the range of 8 to 20 minutes with the superheated steam of 180-350 degreeC, when the said vegetable raw material is fruit vegetables, The manufacturing of Claim 1 characterized by the above-mentioned. Way . The said 1st process is performed by the heating for 15 to 25 minutes with the superheated steam of 180-350 degreeC, when the said vegetable raw material is root vegetables, The manufacturing of Claim 1 characterized by the above-mentioned. Way . The said 1st process is performed by the heating for the range of 3 to 18 minutes with the superheated steam of 180-350 degreeC, when the said vegetable raw material is fruits, The manufacturing of Claim 1 characterized by the above-mentioned. Way . The said 1st process is performed by the heating for the range of 25 to 50 minutes with the superheated steam of 180-350 degreeC, when the said vegetable raw material is cereals, The manufacturing of Claim 1 characterized by the above-mentioned. Way . The manufacturing method according to claim 1, wherein the vegetable raw material is brown rice, polished rice, or barley. Wherein prior to the first stroke, the manufacturing method according to claim 1, providing the immersion stroke, characterized immersing the plant material in water in the range of 4 to 12 hours. Backing the softened product in the second stroke is performed in a rotating container having a strainer on the inner peripheral surface,
The manufacturing method according to claim 1, wherein the softened product is turned by pressing the softened product against the strainer on the inner peripheral surface by a centrifugal force due to the rotation . A first step of obtaining a softened product by heating a vegetable raw material consisting of any one of cereals, vegetables or fruits using superheated steam to perform a softening treatment;
Backside the softened product obtained in the first step, and a second step of obtaining a backside treated product;
A third step of kneading a bread-making material containing 100 parts by weight of flour , 10 to 30 parts by weight of the tanned product , and 50 to 80 parts by weight of water;
A fourth step of performing the primary fermentation by laying the dough obtained by the third step in an environment of a temperature of 26 to 30 ° C. for 30 to 150 minutes;
The dough obtained in the fourth step is molded into a predetermined shape or filled in a predetermined mold, and then laid for 30 to 90 minutes in an environment of a temperature of 34 to 39 ° C. and a humidity of 70 to 90%. A fifth step of fermenting;
The resulting dough by the fifth step of, is closed and a firing step of firing 10-50 minutes at 140 to 240 ° C., the production method of bread characterized by and this.

Images