JPS6028247B2 - Shooting suspension composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a shortening suspension composition obtained by mixing shortening with a bran aqueous solution containing cyclodextrin.

Shortening is used in bread production for the purpose of improving bread quality, for example, softening the internal phase of bread, increasing molten volume, and preventing aging. When shortening is used to make bread, when it is added when mixing raw materials,
Wheat gluten has disadvantages such as inhibiting or delaying dough formation, so it is usually added separately from other ingredients in the middle or final stage of mixing, and is used to simplify and streamline the bread-making process. has become a major obstacle.

Therefore, the present inventors investigated various shortening compositions that do not have the above-mentioned drawbacks even when shortening is added at the time of mixing other raw materials, and as a result, the present invention was completed. The shortening suspension composition of the present invention can be used in the production of bread.
It does not inhibit wheat gluten dough formation even when mixed with other ingredients, and is superior to conventional shortenings in terms of anti-staling effect, bread volume increase effect, and shortening dispersibility. It's a bamboo steamer.

The composition of the present invention can be obtained by adding shortening to an aqueous cyclodextrin-containing saccharide solution and thoroughly suspending the mixture until there is no free shortening.

Shortening is preferably added in liquid form by heating or the like. Since there are no free oil droplets in the suspension composition of the present invention even when diluted, it is thought that the shortening is bound to saccharides such as dextrin and dispersed through physical bonding.

The cyclodextrin-containing saccharide aqueous solution used in the present invention is not particularly limited, but it is usually a cyclodextrin obtained by acting on a starch paste or the like with a known enzyme having a cyclodextrin-producing facility, such as cyclodextrin glycosyltransferase. A saccharide-containing aqueous solution is preferred.

In this case, the brans other than cyclodextrin contained in this aqueous solution are usually glucose, maltose, oligosaccharides, and the like. The content of cyclodextrin in this saccharide aqueous solution is not particularly limited, but is usually about 5% to 60% (by weight), and commercially available ones can be used as this bran aqueous solution. The bran concentration in the bran aqueous solution may be as long as it can be mixed with shortening, and when the concentration is high, it may be used after diluting it with water as appropriate. Usually commercially available products have a content in the range of about 10% to 60%. The preferred composition ratio of the composition of the present invention obtained in this way is 10 to 60% saccharide, preferably 15 to 50%.
, shortening 20-80% preferably 30%-60
% and water 10-70%, preferably 15-50%, and the cyclodextrin content is about 1-30%, preferably 2-15%.

Any of Q, 3 and y can be used as the cyclodextrin used in the present invention.

When producing bread using the composition of the present invention obtained in this way, it is sufficient to add shortening to the same amount as when producing ordinary bread, and it is sufficient to add shortening to the total amount of bread ingredients. , more preferably about 3 to 8%, and the amount of cyclodextrin is 0.1 to 5%.
%, preferably about 0.2 to 1%.

The shortening composition of the present invention may be added together with the usual ingredients used in bread production such as yeast, yeast food, salt, shortening, sugar, skim milk powder, and water. Bread can be manufactured through processes such as dividing, rolling, rolling, shaping, molding), and baking. When the shortening suspension composition of the present invention is used, the ability to form wheat gluten dough is not inhibited and the dough has a good finish even though this composition is added together with other raw materials at the time of blending. It is also excellent in volume increase after baking, and furthermore, staleness is inhibited, and excellent bread can be obtained.

Next, the present invention will be specifically explained based on Examples and Test Examples.

Example 1 Cyclodextrin-containing saccharide aqueous solution (component: water 25
%, cyclodextrin 15%, glucose 8.8%
, 15.2% maltose, 36% oligosaccharide), add 30 g of liquefied shortening and 100 g of water by heating (30 to 40 oo) in advance, and prepare free shortening while keeping at the desired temperature. A shortening composition containing 50% shortening was obtained.

Example 2 In Example 1, the amount of shortening was changed to 20
A shortening composition containing about 33% shortening was obtained in the same manner as in Example 1, except that the females were used.

Example 3 Cyclodextrin-containing saccharide aqueous solution [component: water 25
%, cyclodextrin 30%, other sugars (glucose, maltose, oligosaccharides) 45%] For 20 coughs, add 40 ml of pre-heated liquefied shortening and 100 ml of water until there is no free shortening left. A shortening composition containing about 57% shortening was obtained.

Test Example 1 Using the raw materials with the composition shown in Table 1 below, according to the conventional method of Nakadane method,
The dough was thoroughly kneaded, the dough was shaped, and then subjected to finishing treatment, passed through a furnace process, and then baked to produce bread.

However, when mixing the raw materials, the shortening composition of the present invention was added together with the other raw materials during the initial mixing, and the secondary shortening was added separately from the other raw materials in an intermediate step of the mixing process according to a conventional method.

The condition of dough in bread production, the condition of competitive bread,
Omotekawa presents the results of a comparison regarding workability.

Sasa91 The middle part of the table shows parts by weight.

2 Since the shortening composition of the present invention contains 5 parts of shortening, 2.5 parts of sugar, and 2.5 parts of water, sugar and water were each reduced by that amount in the raw material composition of the present invention.

Table ○ As is clear from the above table, the shortening composition of the present invention had good dough condition and good workability, and also had a large increase in the volume of baked bread, indicating that the shortening composition of the present invention was excellent. It turns out that it is something.

Test Example 2 Using the raw materials shown in Table m below, bread was baked using the straight method, and the anti-aging effect of the bread was examined.

The results are shown in Table W. Song: Song reference table W in Table 1 Hayabusa 8: The number of grams in the table indicates the value measured using a texturometer to compress the force required to compress a bread having a thickness of 12 ribs on three sides.

From the above table, it can be seen that the bread using the shortening composition of the present invention is prevented from aging and maintains its softness for a long period of time.

Claims (1)

[Claims] 1. A shotoning suspension composition obtained by mixing shotoning with a saccharide aqueous solution containing cyclodextrin.