JPS5926251B2 - Bread manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing breads with improved quality.

More specifically, in the bread making method using L-ascorbic acid or coated L-ascorbic acid, magnesium chloride coated with a coating agent containing fats and oils (hereinafter referred to as coated salt mag) is added to the bread making raw materials. This article relates to a method for producing characteristic breads.

Potassium bromate has traditionally been used as an indispensable dough improving agent in bread production.

However, from a food hygiene perspective, safer dough improving agents have been studied, and currently L-ascorbic acid or coated L-
Ascorbic acid is increasingly being used.

Since L-ascorbic acid is fast-acting, it has a rapid oxidizing effect on the dough, which may impair the extensibility and mechanical resistance of the dough, and may also affect the texture, flavor,
It causes deterioration such as aging, and has disadvantages that are undesirable for bread production.

As described above, a dough improving agent equivalent to potassium bromate has not yet been obtained, and this has become a major problem in the bread making industry.

The inventors of the present invention have conducted extensive research in order to find an excellent method for producing bread without using potassium bromate, and have found that magnesium chloride in the bread making raw materials is As a salting-out agent, it promotes the formation of gluten and acts to improve fermentation, flavor, etc. On the other hand, in bread dough using L-ascorbic acid or coated L-ascorbic acid, magnesium chloride in bread making ingredients is - It was found that ascorbic acid, combined with its fast-acting oxidation effect, excessively promotes the formation of gluten, which adversely affects extensibility, mechanical resistance, fermentation, flavor, etc.

It has been discovered that these drawbacks can be overcome by coating magnesium chloride in bread making raw materials with a coating agent containing fats and oils, and high quality breads can be obtained, leading to the completion of the present invention.

As raw materials for the coated magnesium chloride used in the present invention, in addition to magnesium chloride, bittern (main component magnesium chloride), Ogaki (common salt containing magnesium chloride), etc. can be used.

Bittern is used as a coagulant for tofu and is obtained as a by-product of salt production.

The method for obtaining the coated salt mug is not particularly limited, but for example, by heating and melting fats and oils, adding magnesium chloride to it and dispersing it uniformly, and then spraying and cooling to powder it. coated magnesium chloride can be obtained.

Further, oils and fats dissolved in magnesium chloride with an organic solvent are sprayed in a fluidized granulation dryer, and while the fluidized granulator is rotated, the organic solvent is evaporated and removed with hot air at a temperature below the melting point of the oils and fats.

By repeating this operation, magnesium chloride coated with oils and fats can be obtained.

Usable oils and fats include hydrogenated fats and oils such as animal fats and vegetable oils, higher saturated fatty acids, acetylated glycerides,
These include paraffin and natural resins.

Furthermore, in order to improve the coating effect, food-grade emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, soybean phospholipid, etc. are used in combination with oils and fats as necessary. can do.

In order to more completely coat the magnesium chloride, the magnesium chloride is coated with a hydrophilic polymer material such as gelatin, casein, methylcellulose 1, cellulose sodium glycolate, alginic acid, etc., and then double coated by the above procedure. It may be covered.

Regarding coating with L-ascorbic acid, see JP-A-53-1.
27819, JP-A No. 54-109962, etc. may be used for coating as appropriate.

As the coating agent, in addition to fats and oils, food grade emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty ester, soybean phospholipid, etc. are used as necessary.

The amount of mono-ascorbic acid or coated L-ascorbic acid used in the present invention can be freely selected within the range of 1 to 300 p- of L-ascorbic acid based on the raw wheat flour.

The amount of coated salt mug added varies depending on the type of bread, but
0.001 to 2 as pure magnesium chloride to wheat flour
Used in the range of %.

Therefore, it is necessary to determine the actual amount of coated salt mag added by considering the amount of coating agent and the amount of magnesium chloride when bittern, ogaki, etc. are used.

In addition, when using coated Tenba, it is necessary to reduce the amount of salt in the blended raw materials.

In the present invention, bread refers to products that involve yeast fermentation, such as white bread, sweet bread, steamed bread, and donuts.

Next, the present invention will be explained with examples.

Example 1 Table 2 shows the bread making test results using the 70% dough method using the formulation examples shown in Table 1.

The coated salt mugs used in Tables 1 and 2 had the following composition.

Magnesium chloride 50 parts by weight Hardened beef tallow oil (melting point 58°C) 35 parts by weight Glycerin diacetomonostearate 10 parts by weight Glycerin monostearate 5 parts by weight As shown in Table 2 above, coated salt mag may be added. It can be seen that results are obtained.

However, if the amount of coated salt mug added is too large, the fermentation of the dough will progress too much, and the flavor and texture will begin to be adversely affected.

Example 2 0.01 g of L-ascorbic acid in the formulation of Example 1 was coated with 0.0 L-ascorbic acid (Rike Food PC-200, manufactured by Riken Vitamin ■, L-ascorbic acid content 20%)
5,9 (o, oB as L-ascorbic acid),
Example 1 Using a coated salt mug with a coated Ogaki having the following composition
Table 3 shows the results of a bread making test conducted in the same process as above.

The amount of salt in the formulation in Example 1 was 18.9, and the amount of salt in the coated layer was converted to give a total amount of salt of 18 g.

Natural salt 50 parts by weight (salt 8
7.7%, magnesium chloride 5.3%) soybean oil hydrogenated oil (
Melting point 61℃) 37 parts by weight glycerin
10 parts by weight monostearate glycerin 3 parts by weight monooleate ester The same results as in Example 1 were obtained.

Example 3 Table 5 shows the bread making test results using the direct kneading method using the blending examples shown in Table 4.

The coated bittern used in Tables 4 and 5 has the following composition.

t-roasted (magnesium chloride 72%) 45 parts by weight Hardened palm oil (melting point 57°C) 40 parts by weight Glycerin diacetate 10 parts by weight Stearic acid ester Sucrose fatty acid ester 5 parts by weight L-ascorbic acid type yeast as described above It was found that by adding coated bittern to the food, the dough was improved and the bread quality was equal to or better than potassium bromate type yeast food.

Claims (1)

[Claims] 1. A bread-making method using L-ascorbic acid or coated L-ascorbic acid, which comprises adding magnesium chloride coated with a coating agent containing fats and oils to a bread-making raw material.