JPH0685676B2 - Bread making method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing bread.

More specifically, for the purpose of modifying the bread, a kneading gum, a natural gumming agent selected from the group consisting of tragacanth gum and pectin, and a glycerin fatty acid ester are added and kneaded to the bread ingredient containing wheat flour as the main ingredient, The present invention relates to a method for manufacturing bread, which is then subjected to fermentation and baking.

[Conventional technology and problems]

Various additives are blended and used in bread dough to produce good quality bread. For example, it has been proposed to add and use gluten improvers such as calcium sulfate, potassium bromate, ammonium chloride, etc., but due to the recent consumer-oriented boom in health, it is aimed to avoid the additives of this type that are conventionally used. However, the demand for bread containing unbleached bread, wheat germ, dietary fiber, etc. is expanding. Therefore, various methods for producing breads using new food materials have been studied.

As a method for obtaining soft bread, a method of increasing the fermentation time of the bread dough, a method of increasing the amount of water added to the bread dough, and a method of adding an emulsifier mainly containing monoglyceride are known. However, with respect to the method of increasing the fermentation time, the fermentation time of bread dough is often fixed under today's mass production method, and therefore it is difficult to change the fermentation time in the production process. The method of increasing the amount of added water not only causes the bread dough to adhere to the manufacturing equipment during the production process due to an increase in the water content in the bread dough, which causes a reduction in work efficiency, but also often adversely affects the product. Further, addition of an emulsifier mainly composed of monoglyceride is widely adopted because it is easy to obtain a soft bread. Known methods of adding an emulsifier include a method of directly adding an emulsifier and a method of using an emulsified oil / fat obtained by adding an emulsifier to an oil / fat. However, in this emulsifier addition method, if the amount of the emulsifier added is increased by not imparting softness to the bread product, the flavor of the bread and the workability due to stickiness of the bread dough are deteriorated.

[Means for solving problems]

The present inventors have found a method for producing bread, which improves the drawbacks of current breads, namely, the incompatibility between the softness of bread and the improvement in texture (no stickiness of bread). As a result of intensive research, the present invention has been completed.

That is, the present invention, the bread raw material components containing wheat flour as a main component,
For 100 parts by weight of wheat flour, (a) one or more natural gums selected from the group consisting of karaya gum, tragacanth gum and pectin, and (b) glycerin fatty acid ester, (a) and (b) The present invention relates to a method for producing bread, which comprises adding and kneading so that the total amount becomes 0.1 to 5 parts by weight, and then performing fermentation and baking by a conventional method.

The karaya gum used in the present invention is a partially acetylated complex polysaccharide exuded from the tree, Sterculia urens. Hydrolysis gives D-galacturonic acid, D-galactose, L-rhamnose and acetic acid.

The tragacanth gum used in the present invention is a mucilage that exudes from the trunks of several shrubs of the genus Astragalus of the legume family. Tragacanth gum is composed of at least two polysaccharides, water-insoluble batholine and water-soluble tragacanthin. The main component of the polysaccharide is tragantonic acid, and xylose, fucosylxylose and galactoxylose are 1,3 as side chains on the main chain of galacturonic acid with 1,4 bond.
Are connected.

In addition, pectin used in the present invention is a substance generally contained in fruits and vegetables, and is "water-soluble pectic acid having various methyl ester contents and neutralization degrees, and sugar and acid under appropriate conditions. And a substance capable of forming a gel "(stabilizer story, published by Nichiei Chemical on August 20, 1985, pages 37 to 49).

The glycerin fatty acid ester referred to in the present invention is an ester of glycerin and a fatty acid or a derivative thereof, and glycerin fatty acid monoester (commonly known as monoglyceride), glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinoleic acid ester, etc. Refers to.

Glycerin fatty acid monoester is represented by the following general formula (I).

(In the formula, RCO represents a fatty acid residue having 12 to 24 carbon atoms.) As the fatty acid residue (RCO-) of the formula (I), lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behen Fatty acid residues derived from acids and the like can be mentioned, and among them, fatty acid residues derived from saturated fatty acids are preferable.

Glycerin organic acid fatty acid monoester has the following general formula (I
It is represented by I).

(In the formula, RCO represents a fatty acid residue having 12 to 24 carbon atoms and A represents an organic acid residue.) That is, it is a compound obtained by esterifying the -OH group at the 3-position of glycerin fatty acid monoester with an organic acid.

Specific examples of the fatty acid residue (RCO-) in the formula (II) are the same as the examples of the fatty acid residue of the glycerin fatty acid monoester.

Examples of the organic acid constituting the glycerin organic acid fatty acid monoester of the formula (II) include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, and saturated aliphatic dicarboxylic acids such as oxalic acid and succinic acid. Examples thereof include aliphatic unsaturated dicarboxylic acids such as acid, maleic acid and fumaric acid, oxyacids such as lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. For the purpose of the present invention, any glycerin organic acid fatty acid monoester having the above-mentioned organic acid as a constituent is effective, but as the organic acid constituting the glycerin organic acid fatty acid monoester, citric acid, succinic acid, and tartaric acid are particularly preferable. Diacetyl tartaric acid is preferred.

Further, commercially available glycerin organic acid fatty acid monoester,
Although a part of unreacted organic acid, glycerin fatty acid monoester, and the like are contained, such commercially available glycerin organic acid fatty acid monoester may be used in the present invention.

Polyglycerin fatty acid monoesters have the general formula (II
It is a compound represented by I).

(In the formula, RCO is a fatty acid residue having 12 to 24 carbon atoms, n is the degree of polymerization of glycerol, and is an integer value of 1 to 9) Specific examples of the fatty acid residue (RCO-) in the formula (III) Is the same as the example of the fatty acid residue of the glycerin fatty acid monoester.

Specific examples of the polyglycerin constituting the polyglycerin fatty acid monoester include tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, decaglycerin and the like.

The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diesters of polyglycerin having a polymerization degree of 2 to 3 and condensed ricinoleic acid having a condensation degree of 3 to 5 with ricinoleic acid. Is used.

The weight ratio of the natural gum agent (a) and the glycerin fatty acid ester (b) used in the present invention is (a) :( b) 1: 0.
It is sufficient to satisfy 1 to 10. The balance of this ratio is such that glycerin fatty acid ester (b) is added to natural gum agent (a) 1.
When the ratio is less than 0.1, the baked bread tends to be insufficient in softness, and conversely, when the glycerin fatty acid ester (b) exceeds 10, the baked bread becomes sticky in texture.
Both are unsatisfactory as bread. That is, in order to make the bread soft and without stickiness, this (a): (b)
The ratio of is important.

Further, in the method for producing bread of the present invention, the necessary addition amount of the natural gum and glycerin fatty acid ester is wheat flour in combination with the natural gum and glycerin fatty acid ester.
It is 0.1 to 5 parts per 100 parts (parts are parts by weight, the same applies hereinafter). Less than 0.1 part has little effect on bread. Even if the amount exceeds 5 parts, good bread can be obtained by increasing the amount of added water in the bread ingredient, but there is no tendency that the effect is further improved, and addition of 5 parts or more is not very costly. has no meaning.

Bread production methods can be broadly divided into the middle seed method and the straight method.

The middle seed method is generally as follows.

That is, some raw materials are used in advance to make a dough (this is called a medium-sized dough) and fermentation (medium-sized fermentation) is performed. Next, the remaining raw materials are mixed with a medium-sized dough, kneaded, shaped, fermented, and baked.

On the other hand, the straight method is a method in which all raw materials are used at once, mixed and kneaded to form a dough, and fermentation, shaping, fermentation and baking are performed.

In the method for producing bread of the present invention, the timing of adding the natural gum and the glycerin fatty acid ester is not particularly limited. Further, the natural gum agent (a) and the glyceric acid ester (b) may be added at the same time (together) to the bread ingredient containing wheat flour as the main ingredient, or (a) and (b). May be added separately. Furthermore, a product prepared by formulating the natural gum and glycerin fatty acid ester may be used. That is, the natural gum agent (a) and the glycerin fatty acid ester (b) are finally added to bread dough so that the total amount of (a) and (b) is 0.1 to 5 parts per 100 parts of flour, It is important that they are distributed.

In the present invention, as a raw material for making bread dough (dough or batter), it goes without saying that wheat flour is used as a main raw material, but in addition to wheat flour, barley flour, rye flour, and wheat flour,
Corn meal and the like, and those to which grains such as potato starch, corn starch and wheat starch are added can also be used.

(A) one or more natural gums selected from the group consisting of karaya gum, tragacanth gum and pectin, and (b) glycerin fatty acid ester per 100 parts by weight of wheat flour in a bread ingredient containing wheat flour as a main component And (a)
By adding and kneading so that the total amount of (b) and (b) is 0.1 to 5 parts by weight, and then performing fermentation and baking by a conventional method, it is extremely soft (soft) and non-sticky (good texture). ) It becomes possible to obtain good quality bread.

The term "bread" as used in the present invention means ingredients for producing bread, for example, yeast as a main raw material, yeast food, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water (kneading water), Dairy products, salt, sugars, etc. are added, and if necessary, one type of emulsifier, seasoning (glutamic acid or nucleic acid), preservative, vitamin, enhancer such as calcium, protein, chemical leavening agent, flavor or the like, or Two or more types are added and kneaded, and the mixture is baked after undergoing a fermentation process.

Of course, bread with fillings or the like is included in the bread referred to in the present invention.

That is, the bread in the present invention means a loaf of bread, a special loaf, a cooked loaf, a sweet loaf, a steamed loaf, and the like.

Examples of the bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls, etc.). Special breads such as grissini, muffins, rusks, hot dogs, hamburgers, pizza pies, etc. as sweet bread, jam bread, anpan, cream bread,
Examples include raisin bread, melon bread, sweet rolls, and rich goods (croissants, brioches, Danish pastries), and steamed bread includes meat buns and sweet buns.

〔Example〕

Next, the present invention will be described in more detail by showing Examples (including Reference Examples and Comparative Examples). All parts in the examples are parts by weight.

Reference Example 1 Bread dough, bread manufacturing conditions, manufacturing method, and bread evaluation method Based on the formulations shown in Table 1, bread is manufactured by the 70% medium seed method, and the bread is evaluated.

Using a vertical mixer (Kanto Haxar 10 coat) and a hook, use an intermediate seed compounding material [(70 parts of strong wheat flour, 2 parts of yeast,
(Yeast food 0.1 part, water 40 parts), the basic mixture up to this point, when adding bread modifiers (natural gum and glycerin fatty acid ester), add it in this middle class. However, basically, you can put it in with a main kneading machine.] Put it in a ball, knead it at low speed for 2 minutes, medium high speed for 1 minute, kneading temperature is 24 ° C
And prepare a medium-sized dough.

Next, this is fermented (medium seed fermentation). The conditions at this time are: medium seed fermentation temperature 24 ° C, medium seed fermentation relative humidity 75%, medium seed fermentation time 4 hours 30 minutes, intermediate seed fermentation end product temperature 29.5 ° C.

Next, this medium-type fermented dough was mixed with the material for kneading (strong flour 30
Parts, 2 parts of salt, 5 parts of sugar, 1 part of skim milk powder, 25 parts of water, 5 parts of fats and oils (only fats and oils are added in the course of kneading), up to this point is the basic mixture, and as mentioned above, a modifier for bread. The natural gum agent (a) and the glycerin fatty acid ester (b) may be added by this kneading. In this reference example, (a) and (b) are put in the medium seed. If necessary, the required amount of water may be added. ], And kneading at low speed for 3 minutes, medium and high speed for 4 minutes, and then adding fats and oils, further low speed for 2 minutes, medium and high speed for 3 minutes
The mixture was kneaded in minutes to give a kneaded dough. The dough temperature at this time is about 2
It is 7.5 ° C.

Then, take 20 minutes floor time to recover the damaged dough, and then divide into 450g dough. In order to recover the fabric damaged by the division,
Take bench time at room temperature for 20 minutes and shape with a moulder.

Next, the shaped product is placed in a one loaf bread mold and fermented (proof).

The conditions for the proof are shown below.

Proof temperature 37 ℃ Proof relative humidity 80% Proof time 50 minutes Dough prepared in this way in an oven at 210 ℃
Bake for 0 minutes.

After baking, cool at 20 ° C for 45 minutes, put in a plastic bag, seal tightly, and store at 20 ° C for 2 days (48 hours) to prepare a bread sample.

After 48 hours, this bread was cut into a certain size (2.5 cm x 2.5 cm x 2.0 cm) at a certain distance (6 cm) from the edge,
With respect to the obtained cubic sample, the hardness of the bread is measured by using a Baker's compression meter (manufactured by Chiyoda Seisakusho), and the softness of the bread is evaluated. The smaller the measured value, the softer the bread.

In each of the following Examples 1 to 4 and Comparative Examples 1 to 5, bread dough and bread were produced under the same conditions as above, and evaluated.

Examples 1 to 4 and Comparative Examples 1 to 5 Bread was produced using the production conditions, production method, and evaluation method shown in Reference Example 1, and the obtained bread was evaluated (evaluation of hardness). The manufacturing process of this bread is as follows.

The composition shown in Table 2 was used as the bread modifier (natural gum and glycerin fatty acid ester) in the intermediate compounding material.

The evaluation results of the obtained bread are as shown in Table 3.

Reference Example 2 Brioche dough and Brioche production conditions, production method, and Brioche evaluation method Based on the formulations shown in Table 4, Brioche was produced by the straight method, and Brioche is evaluated.

Using a vertical mixer (Kanto mixer 10 coats) and hook, raw materials [(100 parts strong wheat flour, 5 parts yeast, 1 sugar
5 parts, salt 2 parts, skim milk powder 4 parts, egg 50 parts, oil and fat 40 parts, water 1
1 part) The above basic composition is added, and when a bread modifier (natural gum and glycerin fatty acid ester) is added, it is further added here. However, fats and oils are added during kneading. ] In a ball, kneaded at low speed for 3 minutes, medium and high speed for 4 minutes, add fat and oil, and further lower speed for 9 minutes, medium and high speed for 2 minutes,
Knead at high speed for 9 minutes. The forging temperature at this time is about 23.5 ° C.

Next, in order to recover the dough damaged by the kneading, the floor tame is taken for 15 minutes, and further refrigerated and fermented at 5 ° C for 12 hours, and then thawed at 30 ° C for about 1 hour.

After this divide into 30g dough. In order to recover the damaged fabric by splitting, take bench time at room temperature for 20 minutes and shape.

Next, the shaped product is placed on the top plate and fermented (proof).

The conditions for the proof are shown below.

Proof temperature 30 ℃ Proof relative humidity 80% Proofing time 70 minutes Brioche dough thus prepared is baked in an oven at 180 ℃ for 10 minutes.

After baking, cool at 20 ° C for 45 minutes, put in a plastic bag, seal, and store at 20 ° C for 2 days (48 hours) to obtain a brioche sample.

Sensory evaluation of the softness and texture of the bread after 48 hours.

In each of the following Examples 5 to 8 and Comparative Examples 6 to 10, a brioche fabric and brioche were manufactured and evaluated under the above conditions.

Examples 5 to 8 and Comparative Examples 6 to 10 Brioche was produced using the production conditions, production method and evaluation method shown in Reference Example 2, and the obtained brioche was evaluated.

The manufacturing process of this brioche is as follows.

Table 5 shows the number of parts of the bread modifier (natural gum and glycerin fatty acid ester) used per 100 parts of wheat flour (strong wheat flour).

The evaluation results of the obtained brioche are as shown in Table 6.

[Effects of the Invention] As described above, (a) a natural gum agent selected from the group consisting of karaya gum, tragacanth gum, and pectin, and (b) a glycerin fatty acid ester have an excellent pan-softening effect and are sticky. Since it has a preventive effect, that is, an effect of improving texture, by using the method for producing bread of the present invention, it is possible to obtain a very soft (soft) and good bread with improved texture (not sticky). You can

Claims (4)

[Claims] 1. A bread ingredient containing wheat flour as a main component, and (a) one or more natural gums selected from the group consisting of (a) karaya gum, tragacanth gum and pectin per 100 parts by weight of wheat flour; b) A method for producing bread, which comprises adding and kneading glycerin fatty acid ester so that the total amount of (a) and (b) is 0.1 to 5 parts by weight, and then performing fermentation and baking by a conventional method. . 2. One or two of natural gums selected from the group consisting of (a) karaya gum, tragacanth gum and pectin.
The method for producing bread according to claim 1, wherein the seeds or more and (b) glycerin fatty acid ester are added so that the weight ratio of the former (a) to the latter (b) is 1: 0.1 to 10. . 3. The glycerin fatty acid ester is a compound selected from the group consisting of glycerin fatty acid monoester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester and polyglycerin condensed ricinoleic acid ester. Item 2. A method for producing bread according to Item 2 or Item 2. 4. The method for producing bread according to claim 3, wherein the organic acid constituting the glycerin organic acid fatty acid monoester is citric acid, succinic acid, tartaric acid, or diacetyltartaric acid.