JPH0112456B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing modified breads. More specifically, when L-ascorbic acid and malic acid are added to wheat flour and mixed, fermented, and baked in a conventional manner, L-ascorbic acid and malic acid are mixed with yeast decomposition products or yeast decomposition products and egg white decomposition products. The present invention relates to a method for producing breads, which comprises adding a mixture of products. In the bread-making industry, the goal of stretching gluten and promoting the network structure of bread dough is to form a thin cell membrane in the final product.
Techniques for incorporating inorganic and organic yeast foods such as potassium bromate are commonly used. However, as a recent trend in the industry, it is preferable to use organic acids such as L-ascorbic acid and malic acid and soybean powder with enzyme activity as additives instead of yeast food mainly containing potassium bromate. I started to be able to do it. Behind this trend is the prevailing belief that it is safer to use substances that already exist in natural foods as food additives than to use newly chemically synthesized substances. There are many things that can be mentioned. In other words, substances that originally exist in natural foods include
Since there is a track record that they have been used as food for a long period of time and are harmless, there is a sense of security that they can be used safely as food additives. This sense of security is an important factor not only for consumers but also for food manufacturers.
It is a natural tendency for manufacturers to seek alternatives to food additives such as L-ascorbic acid and malic acid. However, food additives such as L-ascorbic acid and malic acid are different from those that were intentionally synthesized from the beginning in order to fully perform their functions as yeast foods, and some of their properties happen to be due to the aging of the dough. It is only to the extent that there is evidence that it is effective. Therefore, although it is safe, it is unavoidable that it cannot fulfill its function as a yeast food.
In view of these circumstances, the present inventors, assuming the use of L-ascorbic acid and malic acid, investigated a method of supplementing the functions lacking in yeast food with other substances. That is, if the purpose of the present invention is specifically stated,
It is an object of the present invention to provide a method for using organic acids such as L-ascorbic acid and malic acid, which is as effective as or more effective than potassium bromate. As a result of the study, when adding L-ascorbic acid and malic acid to wheat flour and carrying out mixing, fermentation, and baking using conventional methods, it was decided to combine yeast decomposition product or a mixture of yeast decomposition product and egg white decomposition product. The present invention was completed based on the discovery that the same or better effects than potassium bromate can be obtained. Here, the yeast decomposition product according to the present invention refers to the cell wall of yeast such as brewer's yeast and different yeasts other than brewer's yeast, such as baker's yeast, sake yeast, soybean oil yeast, and wine yeast. Refers to things destroyed by processing. Commercially available products include yeast autolysates, ie, yeast extracts. The egg white decomposition product may be either acid-decomposed egg white or enzymatically decomposed egg white. As a mixture of a yeast decomposition product and an egg white hydrolyzate, for example, one that is generally commercially available under the trade name Fretus-A can be manually prepared and used in the present invention. Fretus-A is mainly composed of peptides and amino acids obtained by limited decomposition of egg white.
It contains 50% of a mixture of this and yeast extract derived from the above-mentioned brewer's yeast, and 50% of processed starch. The component analysis values are as follows. Carbohydrate 76.5% Moisture 6.3% Crude protein 6.1% Crude fat 0.3% Reducing sugar 2.1% Salt 8.7% Since the product is derived from natural products, slight variations in analytical values may occur, but the characteristics will not be impaired. It has been adjusted as follows. As shown in the effect example below, when Fretus-A is added to L-ascorbic acid and malic acid, the dough aging effect is further improved, promoting fermentation, amplifying flavor, shortening baking time, and preventing aging. The effects have become noticeable. The amount of L-ascorbic acid added in the present invention is 5 to 5 to
Although 50PPm is preferable, it is not particularly limited to this. Similarly, the amount of malic acid added to wheat flour is 200~
1000PPm is preferred, but is not limited to this. The amount of the yeast decomposition product or the mixture of yeast decomposition product and egg white decomposition product used in the present invention is preferably 0.5 to 2% based on wheat flour, but is not particularly limited thereto. The method of the present invention is applied to the production of bread by a bread-making method that involves dough fermentation, such as a medium-dough method or a direct-dough method. Examples of breads include white breads such as white bread and kotsupepan, sweet breads such as jam bread, cream bread, and anpan, variety breads such as fruit bread and continental bread, and other breads such as Danish pastry and yeast donuts. There are many types. Next, the effects of the present invention will be illustrated by the following effect examples. Effect example 1 (1) Sample The materials and composition ratios constituting the filling and dough are as shown below, and the breakdown of additives in the materials and the amounts added are as described in the additive column of Table 1. 7 types of samples

[Table] (2) Method Mix the medium mixture at low speed (141RPM) for 1 1/2 minutes.
The temperature was raised to 24℃ and fermentation was carried out at 28℃ for 4 hours. Next, add the dough ingredients and mix on low speed for 1 1/2 minutes.
The mixture was further mixed at high speed (285 RPM) and the temperature was raised to 28°C. Subsequently, according to the description in Example 1, division, rounding, shaping, and shaping were performed, and then 38±1
Roasting was carried out at ℃ and relative humidity of 90% or more. The mixing time and roasting time at high speed are as described in the mixing time column and roasting time column of Table 1 for each sample. The weight (g) of the obtained sample immediately after baking,
The same volume (ml), porosity, ripeness ranking, and standing score were determined. In addition, the product evaluation score according to the Japanese Pan Science Society Research Institute Standard Examination Method and the compressibility on the third day after baking using the Baker Compressimeter using the AACC method were determined. Compressibility was determined by taking three slices, measuring the loads in grams for distortions of 2 mm, 3 mm, and 4 mm at the top, middle, and bottom of the bread, and calculating the average value. The plunger area is 3.2cm x
3.2cm= ^10.24cm2 . (3) Results Table 1 shows the results. Table 1 reveals the following. (1) Compared to the control dough to which potassium bromate was added, when L-ascorbic acid was added, the mixing time of the dough increased by approximately 50%, and the extensibility of the dough was slightly inferior. When malic acid is added, the mixing time of the dough is reduced by about 10% and the elasticity is improved. When Fretus-A is added, the mixing time of the dough is reduced by about 25%, and it gives elasticity and extensibility to the dough. (2) When L-ascorbic acid and Fretus-A are used together, the mixing time of the dough is the same as that of the control, and the ripening of the dough is accelerated more than the control. When malic acid was further added to this, the elasticity and extensibility of the dough were improved in a well-balanced manner, and it was observed that the stand-up and softness were further improved. Effect example 2 (1) Sample The same sample as the sample described in Effect example 1 (1) Sample section, except that the details of the additives and the amounts added are as described in the additive column of Table 2. 2) Method The same method as described in the method section of Effect Example 1 (2) except that the mixing time and roasting time are as described in the mixing time column and roasting time column of Table 2. (3) Results Table 2 shows the results. Effect example 3 (1) Sample The same sample as the sample described in Effect example 1 (1) Sample section, except that the details of the additives and the amounts added are as described in the additive column of Table 3. 2) Method The same method as described in the method section of Effect Example 1 (2) except that the mixing time and roasting time are as described in the mixing time column and roasting time column of Table 3. (3) Results Table 3 shows the results. Effect example 4 (1) Sample The flour used was semi-strong first-grade flour and strong first-grade flour (flour exclusively for French bread) instead of strong first-grade flour, and the breakdown of additives and their addition amounts are shown in Table 4. Sample (2) is the same as the sample described in the sample section of Effect Example 1 (1) except that it is as described in the additive column of Table 4. The same method as described in the method section of Effect Example 1 (2) except that the method was as described in the roasting time column (3) The results are as shown in Table 4. The product examination scores for each sample are separately summarized in Table 5. In Table 5, the mixing time and roasting time of each sample are in accordance with the description in Table 4. Discussion From Effect Examples 1 to 4, the following results can be obtained for each evaluation item. 1 Fabric properties L-ascorbic acid up to 50PPm,
By adding malic acid up to 1000 PPm and up to 2% Fretuce-A in appropriate combinations, it was possible to obtain well-ripened dough with properties comparable to potassium bromate dough with appropriate additions. 2 Roasting time: 8 minutes at 1% and 8 minutes at 1.5% by adding Fretus-A to L-ascorbic acid and malic acid.
A reduction of 10 to 13 minutes and 15 to 16 minutes was observed in 2% of cases. 3 Product volume L-Ascorbic acid, Malic acid, Fretuce-
By adding a combination of appropriate amounts of A, a volume comparable to or greater than that obtained by adding an appropriate amount of potassium bromate was obtained. 4 Skin color L-ascorbic acid, malic acid, fretaceous
By adding a suitable amount of combination A, a richer golden brown color was obtained which was superior to that obtained by adding an appropriate amount of potassium bromate. 5 Flavor L-ascorbic acid, malic acid, frettuce
By adding a combination of appropriate amounts of A, a richer crust aroma and mixed crumb aroma are imparted than when adding an appropriate amount of potassium bromate,
It also brought a rich flavor. 6 Other examination items Regarding examination items other than 1 to 3 above, L
- Addition of a combination of ascorbic acid, malic acid, and Fretus-A in appropriate amounts gave properties equal to or slightly superior to those obtained by adding an appropriate amount of potassium bromate. 7 Compressibility L-ascorbic acid, malic acid, fretaceous
By adding a combination of appropriate amounts of Fretas-A, a smaller value can be obtained than when adding an appropriate amount of potassium bromate, and when the addition rate of Fretus-A is in the range of 1 to 2%, as the addition rate increases, The curing speed of the product has become slow. Next, the present invention will be specifically explained with reference to Examples. Example 1 (One loaf) Flour 210.0g, Water 137.7g, Yeast 6.0g, L
- Mix 5 mg of ascorbic acid, 60 mg of malic acid, and 6.0 g of Fretuce-A for 1 1/2 minutes at low speed of 141 RPM.
Raise the temperature to 24℃ and ferment at 28℃ for 4 hours. Next, add the dough ingredients: 90g of flour, 58.8g of water, 5.4g of salt, 12.0g of granulated sugar, and 12.0g of toning.
Mix at 285 RPM for 2 minutes and increase temperature to 28°C. Next, fold it into three parts, divide it into 450g pieces, pass it through a 3/8 inch roll once, fold it into three parts twice, and heat it at 28℃ for 15 minutes.
Sleep for a minute. Next, it is shaped into a one-loaf type and roasted for 55 minutes at a temperature of 38℃ and a relative humidity of over 90%. Finally, bake at 223℃ for 23 minutes and cool until the center reaches room temperature. Example 2 (One loaf) Flour 7.0Kg, Water 4.59Kg, Yeast 0.2Kg, L-
Ascorbic acid 50mg, malic acid 2g, frettuce
Raise 50g of A to medium temperature at 24℃ and ferment at 28℃ for 4 hours. Next, add 3.0Kg of flour, 1.96Kg of water, 0.2Kg of salt, 0.4Kg of granulated sugar, and 0.4Kg of toning to the dough and raise the temperature to 28℃. Next, it is divided into predetermined weights, rounded, shaped, and heated at a temperature of 38-40℃ and a relative humidity of 90% or more.
Roast for 50-60 minutes. Finally, bake at 227℃ for 23 minutes and cool until the center reaches room temperature. Example 3 (Bread) The same procedure as described in Example 2 is carried out, except that bread is roasted for 40 to 50 minutes and baked at 220°C for 30 to 35 minutes.

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Claims (1)

[Claims] 1. When L-ascorbic acid and malic acid are added to wheat flour and mixed, fermented, and baked in a conventional manner, yeast decomposition products or yeast decomposition products are added to L-ascorbic acid and malic acid. A method for producing breads, characterized by adding a mixture of and egg white decomposition product. 2 L-ascorbic acid is 5 to 5% of wheat flour
50PPm, malic acid 200~1000PPm, yeast decomposition product or mixture of yeast decomposition product and egg white decomposition product 0.5~
2%. The method for producing bread according to claim 1.