JP6282875B2 - Bread making material - Google Patents

Description

  The present invention relates to an improved bread-making material for obtaining a soft and crisp bread without deteriorating dough physical properties.

  The texture required for bread is not only soft and moisturized, but recently, there is a high interest in crispness, and even bread such as pullman bread has a softer and more moisturized texture compared to conventional bread. There is a need for bread with good crispness.

  Here, in order to obtain a soft and baked bread, it is basically sufficient to add a lot of moisture. However, bread dough containing a large amount of moisture has a problem that the physical properties of the dough deteriorate, such as being sticky during rounding and molding and difficult to handle. Moreover, although the bread obtained was certainly soft and moist, there was also a problem that the texture became sticky. In addition, soft bread with a high water content is prone to aging and has a problem that it becomes a crunchy bread in a short period of time.

On the other hand, in order to obtain a bread having good crispness, the bread may be reduced in moisture by a method such as extending the baking time. However, bread with a low water content will naturally have a soft and moist feeling.
For this reason, research has been conducted using various improved ingredients such as emulsifiers, thickening stabilizers, enzymes, etc. for improving dough physical properties, bread texture, and aging prevention. A variety of bread-making improving materials for improving the above problems by introducing these components alone or in combination have been introduced.

  In particular, as a method for achieving both softness and crispness, a method using an oil composition containing compound crystals (see, for example, Patent Document 1), a bread kneading directly containing β-type oil crystals and a specific emulsifier. A method of using fats and oils (for example, see Patent Document 2), a method of using specific whey minerals (for example, see Patent Document 3), a method of kneading a plastic oil composition having a low specific gravity (for example, see Patent Document 4), A method using a branched cyclic dextrin (for example, see Patent Document 5), a method using a complex composed of a specific milk raw material, a gelling agent and water (for example, see Patent Document 6), containing a specific milk raw material A method using a suspension to be used (see, for example, Patent Document 7) has been introduced.

  However, there is a problem that the method using oil crystals is less effective for bread with a small amount of fat added, and the method using a complex or suspension using a specific milk ingredient is softer than the effect of improving crispness. There was a problem that the improvement effect of was low. In addition, these methods have a problem that the amount added to the bread dough increases in order to obtain a high effect. On the other hand, the method using whey minerals and highly branched cyclic dextrin can achieve a high effect with a small amount of addition, but the method using whey minerals has a lower softness improvement effect than the improvement effect of crispness. There is a problem, and the method using highly branched cyclic dextrin has a problem that it has a slightly sticky feeling.

  Here, among the methods for improving bread making, the method of using a thickening stabilizer can obtain the effect obtained with a relatively small amount of addition, so different thickening stabilizers of various origins are used for various purposes. Has been.

  Among them, dextran is known to have an interaction with gluten due to its structural feature that there are many branches, and also prevents aging in bread making (see, for example, Patent Document 8) and prevention of freezing damage ( For example, the effect which solves various problems resulting from the change of a gluten structure, such as patent document 9) is known.

  However, these effects are the effects when a large amount of high molecular weight dextran is added as described in Patent Document 8, and the effect cannot be obtained when a small amount of low molecular weight dextran is used. .

JP 2003-210107 A JP 2007-267654 A JP 2009-240261 A JP 2010-259411 A JP 2011-087513 A JP 2006-081515 A JP 2006-204130 A Japanese Patent Laid-Open No. 06-038665 Japanese Patent Laid-Open No. 08-009872

  Accordingly, an object of the present invention is to provide an improved bread-making material for obtaining soft and crisp bread without deteriorating dough physical properties.

  As a result of various studies to achieve the above object, the present inventors did not add a large amount of high molecular weight dextran, but on the contrary, it was not conventionally known by adding a small amount of low molecular weight dextran. The present inventors have found that bread that is soft and crisp can be obtained without deteriorating the physical properties of the dough.

  This invention is obtained by the said knowledge, and provides the bread-making improvement material containing dextran with a molecular weight of 200,000 or less.

  Moreover, this invention provides the bread dough containing the bread improving material of said this invention, and the bread which heat-processed this bread dough.

  By using the bread improving material of the present invention, a soft and crisp bread can be obtained without deteriorating dough physical properties.

First, dextran used in the present invention will be described.
Dextran is one of the polysaccharides produced by microorganisms having a structure in which glucose is a constituent sugar and has a main chain formed by α1-6 bonds and partly α1-4 bonds or α1-3 bonds. In general, when a bacterium such as a lactic acid bacterium is cultured in a medium containing sucrose, it is produced by a glucose transfer reaction by dextransucrase. It can also be obtained by allowing dextransucrase to act on a solution or dough containing sucrose.
In addition to the dextran obtained as described above, commercially available products having a small branched structure obtained by partially hydrolyzing dextran are also commercially available.

In the bread improving material of the present invention, one or more of these dextrans are used so that the molecular weight thereof is 200,000 or less, preferably 100,000 or less, more preferably 50,000 or less. Here, when the molecular weight of dextran exceeds 200,000, the resulting bread is soft but has a dry texture, and a good crispness cannot be obtained. There is also a problem that the physical properties of the bread dough are affected.
In the present invention, the molecular weight means a mass average molecular weight.
Further, the lower limit of the molecular weight of dextran is generally 50,000.

The blending ratio of the dextran having a molecular weight of 200,000 or less in the bread improving material of the present invention is not particularly limited because it depends on the form of the improving material and the amount of bread improving material added to the dough. Although it can be suitably selected from the range of 1% by mass to 100% by mass, it is preferably 0.1 to 50% by mass, more preferably 1 to 25% by mass.
Here, when the blending ratio of the dextran having a molecular weight of 200,000 or less in the bread improving material of the present invention is less than 0.1% by mass, the bread improving material is imparted with a bread improving effect with a small addition amount. May lose significance.

The form of the bread improving material of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, liquid, and plastic, but is uniformly dispersed in the bread dough. It is preferable that it is in any form of paste, fluid, liquid or plastic in that it can be easily applied.
The presence form of the dextran having a molecular weight of 200,000 or less in the bread improving material is preferably a form in which the dextran having a molecular weight of 200,000 or less is dissolved in an aqueous phase.
It does not specifically limit as water used for the said aqueous phase, Natural water, tap water, etc. are mentioned.

Moreover, the bread improvement material of this invention may contain an oily phase.
Examples of oils and fats used in the oily phase include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao Examples thereof include various vegetable oils and fats such as fat, fish oil, whale oil, butter and butter oil, animal fats and oils, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type (s) or 2 or more types selected from said fats and oils can be used.

  In addition, when the bread improving material of this invention contains an oily phase, it is preferable that it is a form of the emulsified fat containing oil and a water | moisture content. In that case, the emulsification type may be an oil-in-water type or a water-in-oil type, but it is an oil-in-water type emulsion in that the effect of the present invention, in particular, a crisp bread can be obtained. Is preferred.

When the bread improving material of the present invention is in the form of an oil-in-water type, a preferable oil content is an oil content including oils and fats contained in the following other raw materials, preferably 3% by mass to 50% by mass. The amount is more preferably 5 to 40% by mass, more preferably 8 to 40% by mass, and most preferably 12 to 30% by mass.
Moreover, the preferable water content in that case is the water content including the water contained in the following other raw materials, preferably 20% by mass to 90% by mass, more preferably 40% by mass to 70% by mass, and more preferably. Is 50% by mass to 70% by mass, most preferably 50% by mass to 60% by mass.

  The bread improving material of the present invention preferably contains a highly branched cyclic dextrin in addition to the dextran having a molecular weight of 200,000 or less. By using a highly branched cyclic dextrin in combination, the softness of bread can be further improved.

Highly branched cyclic dextrin is a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a degree of polymerization of 50 or more, and unlike conventional starch hydrolysates, it forms a reducing end by constituting a ring. Has a structure in which DE is 1 or less, water solubility is high, the transparency of the solution is high, and molecular weight distribution is narrow unlike other dextrins.
This highly branched cyclic dextrin reacts, for example, a saccharide having an α-1,4-glucoside bond and an α-1,6-glucoside bond with an enzyme that can act on the saccharide to form a cyclic structure. As a commercial product, “cluster dextrin (manufactured by Ezaki Glico)” can be mentioned.

The blending ratio of the highly branched cyclic dextrin in the bread improving material of the present invention is preferably 0.1 to 10 parts by weight, more preferably 0.1 to 5 parts by weight with respect to 1 part by weight of dextran having a molecular weight of 200,000 or less. The amount is more preferably 0.2 to 2 parts by mass.
When the blending ratio of the highly branched cyclic dextrin is less than 0.1 parts by mass with respect to 1 part by mass of the dextran having a molecular weight of 200,000 or less, a synergistic effect with the dextran having a molecular weight of 200,000 or less is not recognized. If it exceeds the mass part, the texture becomes sticky.

  The bread improving material of the present invention contains a milk raw material having a phospholipid content of 2% by mass or more in the milk solid content, and further improves softness while maintaining the crispness of bread. This is preferable because it is possible. The content of phospholipid in the milk solid content of the milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

  The blending amount of the milk material in the bread improving material of the present invention is preferably 0.1 to 5 parts by mass, more preferably 0.1 to 5 parts by mass of the solid content contained in the milk material with respect to 1 part by mass of the dextran having a molecular weight of 200,000 or less. Is an amount of 0.1 to 1.5 parts by mass.

  The milk raw material is preferably produced from milk such as cow's milk, goat milk, sheep milk, human milk, and more preferably produced from milk.

  The milk material may be any milk material as long as the phospholipid content in the milk solids is 2% by mass or more. As a specific example, butter oil from cream or butter is used. Examples of the aqueous phase component produced during production are listed.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, it is also possible to use a product obtained by further concentrating, drying or freezing the above milk raw material. It is preferable not to use what was concentrated using a solvent from the viewpoint of flavor.

  The method for quantifying phospholipid in the milk solid content in the milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.

First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

  In the present invention, a lysed product obtained by lysing part or all of the phospholipid in the milk raw material can also be used. The lysed product may be a product obtained by lysing a milk raw material as it is, or a product obtained by lysing a milk raw material after concentration. The obtained lysed product may be further subjected to concentration or spray drying treatment. These lysates are included in the phospholipid content in the present invention.

  What is necessary is just to process with phospholipase A in order to lyze the phospholipid in said milk raw material. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

  In the present invention, the milk raw material preferably has a pH of 3 to 6, more preferably a pH of 4 to 6, and even more preferably 4.7 to 5. in that the softness of bread can be further improved. It is preferable that the acid treatment is performed so as to be 8.

In order to perform the acid treatment, an acid addition method or a fermentation treatment such as lactic acid fermentation may be used, but an acid is preferably added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Foods and drinks containing organic acids such as yogurt can also be used. However, in the present invention, it is preferable to use phytic acid and / or gluconic acid in terms of having less acidity and not affecting the flavor.
The pH adjustment by the addition of the acid may be performed by adding the acid to the milk raw material itself, and the milk raw material and a material for bread improving materials such as dextran having a molecular weight of 200,000 or less. The above acid may be added at the time of mixing or after mixing.

Moreover, in this invention, it is 0.01-1 mass part per 1 mass part of phospholipid content at the point which can further improve the softness of bread to said milk raw material, More preferably, it is 0.00. You may add 02-0.5 mass part, More preferably, 0.05-0.3 mass part calcium salt.
Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate because the flavor of the bread improving material obtained is good.

  In addition, the above milk raw material used in the present invention has been subjected to homogenization treatment in that it can increase dispersibility in bread dough and can further improve the softness improvement effect of the resulting bread. It is preferable that In particular, when performing the lysification treatment, acid treatment, and calcium salt addition, it is particularly preferable to perform a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. In addition, when the viscosity is high, the homogenization treatment may be performed after adjusting the viscosity by addition of water. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Further, the above milk raw material used in the present invention may be subjected to UHT heat treatment. The UHT heat treatment conditions are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  The milk raw materials and processed milk raw materials used in the present invention thus obtained can be in a liquid, pasty, powdery, solid state, etc. It can be used in any state.

  The bread improving material of the present invention is necessary in addition to dextran having a molecular weight of 200,000 or less, highly branched cyclic dextrin, milk raw material having a phospholipid content of 2% by mass or more in milk solids, water and fats and oils. Depending on the situation, other components can be contained. Examples of the other ingredients include gelling agents, stabilizers, emulsifiers, sequestering agents, sugars / sweeteners, starches, proteins, and phospholipid content in milk solids of 2% by mass or more. Non-raw materials such as milk and dairy products, egg products, cereals, inorganic salts, organic acid salts, chymosin and other proteolytic enzymes, transglutaminase, lactase (β-galactosidase), α-amylase, glucoamylase and other carbohydrate degrading enzymes, Diglyceride, plant sterol, plant sterol ester, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, fruit, vegetable, vegetable juice, spice, spice extract, herb, dextrins other than highly branched cyclic dextrin, cacao and cacao products, coffee And coffee products, other food ingredients, flavoring ingredients, bittering agents, seasonings, etc., coloring agents, preservatives, antioxidants , PH adjusting agents, reinforcing agents and the like may be blended.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.
However, in the present invention, in order to prevent the texture of the resulting bread from becoming poor in softness and crispness, a gelling agent having a total content of dextran having a molecular weight of 200,000 or less and a highly branched cyclic dextrin or more is added. It is preferred not to use stabilizers.

  Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Examples include synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used.

  Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Examples include xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In this invention, 1 type (s) or 2 or more types selected from said saccharide | sugar and a sweetener can be used.

It does not restrict | limit especially as a manufacturing method of the bread improvement material of this invention, A well-known method can be used.
For example, when the form of the bread improving material of the present invention is granular or powdery, a method obtained by mixing each raw material using a powder mixing mixer, an aqueous solution containing each raw material, Examples thereof include a method in which a suspension or an oil-in-water emulsion is produced and then pulverized by spray drying or freeze drying.
Moreover, when the form of the bread improving material of the present invention is liquid, fluid, or pasty, it is obtained by dissolving or dispersing each raw material in water, edible oil or the like, and further homogenizing as necessary. Can do. Taking the case of using water as an example, first, an aqueous phase in which dextran having a molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. And it is preferable to sterilize this aqueous phase. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the bread improvement material of this invention is obtained by cooling.
Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.

  Next, a preferable production method in the case where the bread improving material of the present invention contains fats and oils (oil phase) and the form thereof is a water-in-oil type will be described.

  Specifically, first, an aqueous phase in which dextran having a molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. On the other hand, an oil phase is prepared by dissolving an oil-soluble raw material in edible fats and oils. And this water phase and an oil phase are pre-emulsified preferably at 45-75 degreeC, and the water-in-oil type pre-emulsion is obtained. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization. The sterilization method may be any method such as a batch method using a tank, a continuous method using a plate type heat exchanger or a scraping type heat exchanger.

  Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −1 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled and plasticized include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler. A combination with a compressor is also included.

  Nitrogen, air, or the like may be included in any of the steps when producing the bread improving material of the present invention.

  Next, a preferred production method in the case where the bread improving material of the present invention contains fats and oils (oil phase) and the form thereof is an oil-in-water type will be described.

Specifically, first, an aqueous phase in which dextran having a molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. On the other hand, an oil phase is prepared by dissolving an oil-soluble raw material in edible fats and oils. And this water phase and an oil phase are pre-emulsified preferably at 45 to 75 degreeC, and the oil-in-water type pre-emulsion is obtained. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the bread improvement material of this invention is obtained by cooling.

  Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.

Next, the bread dough of the present invention will be described.
In the bread dough of the present invention, dextran having a molecular weight of 200,000 or less is 0.01 parts by weight to 0.4 parts by weight, preferably 0.00%, with respect to 100 parts by weight of flour contained in the bread dough. It contains an amount of 02 parts by mass to 0.3 parts by mass.

  The bread dough of the present invention includes flours, yeasts, sugars, sweeteners, fats and oils, eggs, dairy products, water, salt, starches, seasonings, spices, flavorings, coloring agents, cocoa, chocolate, nuts , Yogurt, cheese, matcha, tea, coffee, tofu, yellow powder, beans, vegetables, fruit, juice, jam, fruit sauce, fruits, herbs, meat, seafood, oxidizer, reducing agent, enzyme, yeast food, emulsifier Preservatives, shelf life improvers, etc. can be used as appropriate.

  The above flours include wheat flour (light flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, pearl barley Powder etc. can be mentioned and 1 type, or 2 or more types chosen from these can be used. In the present invention, among these flours, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.

  When the bread improving material of the present invention contains a highly branched cyclic dextrin, the highly branched cyclic dextrin is 0.02 parts by mass to 2.0 parts by mass, preferably 100 parts by mass of flour contained in the bread dough. Is preferably in an amount of 0.04 to 1.5 parts by mass.

  In addition, when the bread improvement material of this invention contains the milk raw material whose content of the phospholipid in milk solid content is 2 mass% or more, it is milk solid content with respect to 100 mass parts of flour contained in bread dough. Is 0.02 parts by mass to 0.4 parts by mass, preferably 0.03 parts by mass to 0.3 parts by mass.

The bread dough of the present invention can be produced by a medium seed method, a straight rice bran method, or a liquid seed method.
When the bread dough of the present invention is produced by the medium seed method, the bread improving material of the present invention can be produced by kneading into the medium seed dough and / or the main meal dough. The bread improving material of the present invention can be produced by kneading it into the dough. When the bread dough of the present invention is produced by the liquid seed method, the bread improving material of the present invention is used as the liquid seed dough and / or the present invention. It can be manufactured by kneading into koji dough.
In addition, the obtained dough of the present invention can be refrigerated and frozen.

Next, the bread of the present invention will be described.
The bread of the present invention can be obtained by heat-treating the bread dough of the present invention. Examples of the heat treatment include baking, frying, steaming, and microwave processing of bread dough. Further, the obtained bread of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.
The type of bread of the present invention is not particularly limited, and examples thereof include bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, and French bread.

Next, the bread making improvement method of the present invention will be described.
The bread improvement method of this invention is 0.01 mass part-0.4 mass part, preferably 0.02 mass part-0.00 mass part of dextran with a molecular weight of 200,000 or less with respect to 100 mass parts of flour contained in bread dough. 3 parts by mass is added.

  In addition, in the bread improving method of the present invention, in addition to dextran having a molecular weight of 200,000 or less, a highly branched cyclic dextrin and / or a milk raw material having a phospholipid content in the milk solid content of 2% by mass or more is used in combination. The ratio of the amount added to dextran is as described above, but it is preferable that the following conditions are also satisfied.

  When using highly branched cyclic dextrin, the amount of 0.02 parts by mass to 2.0 parts by mass, preferably 0.04 parts by mass to 1.5 parts by mass, with respect to 100 parts by mass of flour contained in bread dough. It is preferable to add.

  When using the milk raw material whose content of the phospholipid in milk solid content is 2 mass% or more, with respect to 100 mass parts of flour contained in bread dough, it is 0.02 mass part-0.4 as a milk solid part. It is preferable to add an amount of mass parts, preferably 0.03 mass parts to 0.3 mass parts.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of bread improving materials>
[Example 1]
2 parts by mass of dextran having a molecular weight of 10,000 (manufactured by Meisei Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the bread improving material 1 of the present invention.

[Example 2]
2 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the bread improving material 2 of the present invention.

Example 3
2 parts by mass of dextran having a molecular weight of 200,000 (manufactured by Meisho Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the bread improving material 3 of the present invention.

[Comparative Example 1]
2 parts by mass of dextran having a molecular weight of 500,000 was dissolved in 98 parts by mass of tap water, and this was used as a bread improving material 4 of a comparative example.

[Comparative Example 2]
2 parts by mass of dextran having a molecular weight of 5 million was dissolved in 98 parts by mass of tap water, and this was used as a bread-making improving material 5 of a comparative example.

Example 4
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meika Sangyo Sangyo), a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content: 38% by mass, phospholipid content in milk solid content: 9 .8 mass%) 86 parts by mass of water was added to 10 parts by mass, and this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the bread improvement material 6 of this invention was obtained.

Example 5
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meika Sangyo Sangyo), a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content: 38% by mass, phospholipid content in milk solid content: 9 0.8 mass%) 85.97 parts by mass of water was added to 10 parts by mass, and 0.03 parts by mass of phytic acid was further added to adjust the pH to 5.5. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the bread-making improvement material 7 of this invention was obtained.

Example 6
From 10 parts by weight to 7.2 parts by weight of water phase component concentrate produced when producing butter oil from cream, from 85.97 parts by weight to 88.78 parts by weight of water, The bread improving material 8 of this invention was obtained by the same mixing | blending and manufacturing method as Example 5 except having changed the addition amount of the acid from 0.03 mass part to 0.02 mass part.

Example 7
From 10 parts by weight to 4 parts by weight of the aqueous phase component concentrate produced when producing butter oil from the cream, from 85.97 parts by weight to 91.99 parts by weight of water, A bread improving material 9 of the present invention was obtained by the same composition and production method as Example 5 except that the addition amount was changed from 0.03 parts by mass to 0.01 parts by mass.

Example 8
2 parts by weight of dextran with a molecular weight of 40,000 (manufactured by Meito Sangyo Sangyo), 4 parts by weight of highly branched cyclic dextrin (trade name “Cluster Dextrin” (manufactured by Ezaki Glico)), and the aqueous phase component produced when producing butter oil from cream Add 89.99 parts by weight of water to 4 parts by weight of the concentrate (milk solids 38% by weight, phospholipid content 9.8% by weight), and then add 0.01 parts by weight of phytic acid The pH was adjusted to 5.5. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the bread improvement material 10 of this invention was obtained.

Example 9
The blending amount of highly branched cyclic dextrin (trade name “Cluster dextrin” (manufactured by Ezaki Glico)) was changed from 4 parts by weight to 1.6 parts by weight, and the blending amount of water was changed from 89.99 parts by weight to 92.39 parts by weight. A bread improving material 11 of the present invention was obtained by the same composition and manufacturing method as in Example 8 except that.

<Bakery test>
[Examples 10 to 25, Comparative Examples 3 to 4]
Using the obtained bread improving materials 1 to 11, a pullman type bread was produced by the following method with the composition shown in Table 1 below, and the dough workability at the time of division / rounding was obtained. The feeling (soft feeling, crispness) was evaluated in four stages according to the following evaluation criteria, and the results are shown in Table 2. In addition, the numerical value in Table 1 is a mass part.

[Combination of bread dough]

[Method of making bread]
All the raw materials of medium seed mix were put into a mixer bowl and mixed using a hook for 3 minutes at low speed and 2 minutes at medium speed to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a temperature-controlled room at a temperature of 28 ° C. and a relative humidity of 80% for 4 hours. The end point temperature was 29 ° C. The dough that had been subjected to the medium-type fermentation was again put into the mixer bowl, and all raw materials other than the shortening of the main koji mix were added and mixed for 3 minutes at low speed and for 3 minutes at medium speed. Here, shortening was introduced, and hooks were used, and mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough. The kneading temperature of the resulting bread dough was 28 ° C. Here, after the floor time was 30 minutes, it was divided and rounded to 220 g. Next, after setting the bench time to 30 minutes, mold the mold, put 6 pieces into a U-shape, put them in a 3mm pullman mold, take a proof for 50 minutes at 38 ° C and 85% relative humidity, then set to 200 ° C. And then baked for 40 minutes to obtain a pullman-type bread.

<Evaluation criteria>
-Dough workability ◎: It was not sticky, had good extensibility, and was extremely good workability.
○ +: It was not sticky, had good extensibility, and was very good workability.
○: Good workability.
Δ: Slightly sticky feel or slightly extensibility and slightly inferior workability.
X: There was stickiness or the extensibility was bad and workability was inferior.
・ Food texture (soft feeling)
◎ +: Very good ◎: Extremely good ○ +: Very good ○: Good △: Slightly bad ×: Bad texture (crisp)
◎ +: Very good ◎: Extremely good ○ +: Good ○: Slightly good △: Slightly fluffy or sloppy and poor ×: Sickly or drastic

Claims (5)

The bread improver containing dextran with a molecular weight of from 10,000 to 40,000, to cereal flour 100 parts by weight contained in the dough, and dextran having a molecular weight from 10,000 to 40,000 are 0.01 parts by weight to 0.4 parts by weight Bread dough containing an amount of . The bread dough according to claim 1 , wherein the bread improving material further contains a highly branched cyclic dextrin. The bread dough according to claim 1 or 2 , wherein the bread improving material further contains a milk raw material having a phospholipid content of 2% by mass or more in the milk solid content. The bread which heat-processed the bread dough of any one of Claims 1-3 . A bread improving method comprising adding 0.01 to 0.4 parts by mass of dextran having a molecular weight of 10,000 to 40,000 to 100 parts by mass of flour contained in bread dough.