JPH0665275B2 - Method for producing emulsified oil and fat for bread making and method for producing bread - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing an emulsified oil and fat for bread making and a method for making a bread, and more specifically, extends the mixing time even if the oil or fat is kneaded from the beginning when kneading the dough. TECHNICAL FIELD The present invention relates to a method for producing emulsified fats and oils for bread making capable of producing good bread without causing it and a method for producing bread by the all-in-mix method.

(Prior Art) Looking at the breakdown of the bread produced in Japan, the bread is overwhelmingly the most common, followed by confectionery breads. The direct kneading method and the middle seed method are typical production methods for these bread doughs. There is. The direct kneading method is a baking method that is performed in a single dough making process, and the feature is that a product with excellent flavor is completed. It is a bread method and has the advantage that a product of consistent quality can always be made.

The general formulation example and the order of preparation of bread (22 kg) by the conventional methods of both of these are as follows.

Direct kneading method (1). Water of 5 times the amount of yeast is taken out of the charged water to prepare a yeast solution and kept at 26 to 30 ° C. (Likewise dissolve the hood in a small amount of water).

(2). Dissolve sugar and salt in the remaining water, add about half of the flour to this, and start kneading.

(3). When the flour exhibits a state of absorbing water (after about 1 minute), the yeast solution and food solution prepared in (1) are added.

(4). Then (after about 30 seconds) the remaining flour is added.

(5). Shortening is added at about half or two-thirds of the time required for kneading. Therefore, if the total kneading time is 10 minutes, shortening is added after about 6 minutes have elapsed.

Stocking method of middle-class method (a). Medium species (1). Make yeast solution (same as direct kneading method).

(2). A food solution is prepared by dissolving the food in a part of the charged water.

(3). Add yeast solution, food solution, water and flour at the same time and start kneading. Initially low speed 2-3 minutes,
Then, perform at high speed for 1 to 2 minutes.

(4). Store the medium seeds in a container that is expected to expand about 4 times,
Aged in the fermentation room at 23-27 ℃.

(B). Main kneading (1). Dissolve sugar and salt in the charged water. Milk powder is separately dissolved in a small amount of water and added to the prepared water, or it is mixed with wheat flour for use.

(2). Pour water into a mixer, add medium seeds and further add 1/3 to 1/2 of wheat flour and mix at low speed for about 1 minute, then add the remaining flour and mix at low speed for 2-3 minutes.

(3). Then switch to high speed and after 2-3 minutes slow down again and add shortening. After 1-2 minutes, switch to the second high speed and knead for 6-7 minutes to finish.

As described above, in either the direct kneading method or the intermediate seeding method, the fats and oils (shortening) are usually added in small portions at a time when the dough is gathered and the powder becomes dry. This is because when oils and fats are added from the beginning, they adhere to the particles of the powder and prevent their water absorption, and gluten formation is inhibited.

(Problems to be Solved by the Invention and Means for Solving the Problems) The inventors of the present invention did not inhibit the formation of gluten even if various raw materials such as fats and oils were added all at once from the beginning in the conventional raw material charging procedure at the time of baking. ,
As a result of intensive research on a method of obtaining a good quality product, fermented milk obtained by fermenting an aqueous solution of skim milk or skim milk powder was used as an aqueous phase, and this was mixed with a fat and oil in the presence of polyglycerin-condensed ricinoleic acid ester. The inventors have found that the problem can be solved by using the obtained water-in-oil type emulsified oil and fat, and completed the present invention.

That is, the present invention, by mixing and emulsifying an oil phase and an aqueous phase in the presence of an emulsifier, when rapidly kneading and kneading to produce an emulsified oil for bread making, using a polyglycerin condensed ricinoleic acid ester as an emulsifier, and water After lactic acid fermentation of an aqueous solution containing non-fat milk solids as a phase until the pH is 3.5-6.0,
A method for producing an emulsified fat for bread making that is capable of all-in-mixing, which uses fermented milk obtained by sterilization treatment, and an aqueous solution containing non-fat milk solids having a pH of 3.5 to 6.0 and lactic acid fermentation. After that, fermented milk and fats and oils obtained by sterilization are mixed and emulsified in the presence of polyglycerin condensed ricinoleic acid ester, and dough is prepared by an all-in-mix method using emulsified fats and oils obtained by rapid kneading and kneading. A method for producing bread, which comprises:

The fats and oils may be any fats and oils so long as they are animal and vegetable fats and oils conventionally applied to the production of margarine or shortening, and examples of such fats and oils include milk fat, beef tallow, lard, fish oil, whale oil. Marine animal oils and fats such as soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, evening primrose oil, sesame oil, palm oil, shea butter, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, processed oils and fats obtained by hardening, fractionating, transesterifying, etc. of these oils and fats, or mixed oils thereof.

Fermented milk can be obtained by dissolving 3 to 25 parts, preferably 5 to 20 parts, of skim milk or skim milk powder in water to inoculate deficient water to 100 parts of lactic acid bacteria and fermenting it. According to the present invention, this fermented milk has a pH of 3.5 to 6.0, preferably 3.8.
It is preferable to use those of ˜4.8 because they give good results. If this pH exceeds the upper limit, the formation of wheat flour gluten tends to be inhibited, and it is difficult to obtain the effect of the present invention. Further, if the pH is below the lower limit, the sourness is so strong that it is difficult to obtain a product with a good flavor.

In the present invention, the fat and oil component 50 to 85% and the fermented milk 15 to
50% and in the presence of an emulsifier, kneading and quenching according to a conventional method,
A water-in-oil type emulsified oil is obtained. As the emulsifier, polyglycerin condensed ricinoleic acid ester is used in an amount of 0.5 to 1% by weight based on the total amount of the emulsified oil and fat. The use of the emulsifier suppresses the fermentation odor of fermented milk in addition to the emulsifying effect. It is preferable because it has an effect. As other emulsifiers, any one kind or two or more kinds of polyglycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester may be used in combination.

In the present invention, in addition to the above oil and fat components, fermented milk and emulsifiers, milk components as auxiliary components, various protein components, starches,
It goes without saying that salts, sugars, flavors, stabilizers, preservatives, nutritional enhancers such as vitamins, and other various flavoring agents or taste-bearing substances including fruit juice or pulp may be added. .

(Effects) As described above, the breads according to the conventional method have been manufactured through a complicated process in which the raw materials weighed in a predetermined amount are charged in a predetermined order of feeding while paying attention to the addition timing. By using the emulsified oil / fat according to the invention, it is possible to obtain a good quality product without inhibiting the formation of gluten even if the oil / fat is added to the raw materials including wheat flour all at once from the beginning. ,hood,
If you prepare a premixed product that mixes various raw materials such as sugar and milk powder, it can be manufactured by adding water, yeast and the emulsified fats and oils at one time. Since the failure of forgetting or delaying the time is also eliminated, the present invention greatly contributes to simplification of the manufacturing process and shortening of the manufacturing time, and can be said to be a useful invention for the baking industry.

(Example) An example is illustrated below. All parts and% in the examples mean weight basis.

Example 1 Preparation of emulsified oil and fat 14% of desalted water was fermented with lactic acid and sterilized at a pH of 4.0 to obtain fermented desalted water. 16% of this fermented desalted water and fats and oils
Emulsified fats and oils were prepared by rapidly kneading and kneading 84% with polyglycerin condensed ricinoleic acid ester as a flavor and an emulsifier.

Bread production 100 parts wheat flour Food salt 1.6 Emulsified oils and fats 14 Whole eggs 10 Desalting 2 Yeast 2 Yeast food 0.07 Water 55 Butter rolls were produced according to the direct kneading method in the following manner.

(1). Water of 5 times the amount of yeast is taken out of the charged water to prepare a yeast solution and kept at 26 to 30 ° C. Similarly, dissolve yeast food in a small amount of water.

(2). Desalting and salt were dispersed or dissolved in the remaining charged water, and wheat flour, emulsified oil and fat, yeast, and yeast food were added thereto, and the mixture was manufactured under the following process conditions.

[Process conditions]

Mixing time L2 ', H2', L2 ', H3-4' Dough temperature 27-28 ℃ Fermentation time 2 hours 30 minutes Punch 1 hour 40 minutes, 2 hours 10 minutes 2 times The bread thus baked has texture and floating It was a soft bread with good quality.

For comparison, when bread was produced in the same manner by using emulsified fats and oils prepared by using an ordinary aqueous solution instead of the fermented desalted water, the formation of gluten was delayed due to the influence of the fats and oils, and the mixing time was long. .

Example 2 Bread was produced in the same manner as in Example 1 except that the emulsified oil and fat prepared by using the fermented desulfurized water having a pH of 3.8 was used, and similarly good bread was obtained. Was given.

For comparison, when emulsified oil and fat prepared using vinegar (pH 3.3) was used in place of the fermented desalted water and bread was produced in the same manner, the flavor of vinegar was strong and poor.

Example 3 In Example 1, the kneading time was reduced to 2 minutes for the low speed (L) and 6 minutes for the high speed (H), and bread was produced in the same manner except that a similar good bread was obtained. Was given.

Claims (4)

[Claims] 1. When an emulsified oil for a bread is produced by mixing and emulsifying an oil phase and an aqueous phase in the presence of an emulsifier and rapidly kneading and kneading,
Using polyglycerin condensed ricinoleic acid ester as an emulsifier, and, after lactic acid fermentation of an aqueous solution containing non-fat milk solids as an aqueous phase until pH 3.5 to 6.0, use fermented milk obtained by sterilization treatment A method for producing emulsified fats and oils for bread, which is capable of all-in-mixing. 2. The method according to claim 1, wherein fermented milk obtained by lactic acid fermentation of an aqueous solution containing non-fat milk solids to a pH of 3.8 to 4.8 and sterilization is used as an aqueous phase. 3. The pH of an aqueous solution containing non-fat milk solids is 3.5.
After fermenting lactic acid up to ~ 6.0, fermented milk obtained by sterilization and fat and oil are mixed and emulsified in the presence of polyglycerin condensed ricinoleic acid ester, and all-in using the emulsified fat and oil obtained by rapid kneading A method for making bread, characterized in that the dough is prepared in a mixed manner. 4. The pH of an aqueous solution containing non-fat milk solids is 3.8.
The method according to claim 3, wherein the fermented milk obtained by sterilizing lactic acid to 4.8 and then sterilizing is used.