JPH0712270B2 - Bread-making improving material and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a bread-making improving material for producing breads having excellent flavor and durability of texture, and a method for producing the same. .

[Conventional technology]

In order to produce breads having a good texture persistence and a good flavor, the present applicant has previously added to a lactic acid-fermented oil-in-water emulsion and a dough containing a specific oil content and a specific non-fat milk solid content. A method (Japanese Patent Laid-Open No. 61-152227) was proposed. Although milk fat is described as an oil and fat that can be used in the proposed method, it is not described that lipase treatment is carried out prior to or at the same time as the lactic acid fermentation treatment.

[Problems to be solved by the invention]

The present invention relates to an improvement of the above-mentioned method, in which the effect of eliminating sourness is more remarkable by using an emulsion containing butyric acid as an oil and fat component and subjecting the emulsion to lipase treatment. The inventors have found that breads having an improved taste can be produced and have reached the present invention.

[Means and Actions for Solving Problems]

That is, the present invention comprises (1) an oil content of 5-50 parts (hereinafter, "parts" means "parts by weight" unless otherwise specified), a protein of 1-10 parts, and a lactic acid bacterium-utilizing saccharide of 3-13 parts. Lactic acid acidity in minutes
An oil-in-water emulsion having a pH of 2-10 and a pH of 3.5-6, wherein the content of butyric acid in the oil is 0.1-10% (hereinafter "%" means% by weight unless otherwise specified) and the butyric acid is Bread-making improving agent which is contained in any state of bound fatty acid and free fatty acid, and method for producing the improving agent, that is, (2)
Lipase treatment and lactic acid treatment of an oil-in-water emulsion containing 0.1-10% butyric acid as a bound fatty acid in oil and fat, 5-50% oil, 1-10% protein, and 3-13% lactic acid-utilizing saccharides This is a method for producing a bread-making improving material, which has the main point of performing fermentation treatments simultaneously or in this order.

In the method of the present invention, as the fat and oil of the emulsion to be subjected to lipase treatment and lactic acid fermentation treatment, use fat and oil containing 0.1-10% butyric acid as a binding fatty acid in fat and oil, and further one or more of caproic acid, caprylic acid and capric acid. It is preferable from the standpoint of bread flavor to use an oil or fat also containing. As such fats and oils, in addition to milk fats, transesterified oils containing lower fatty acids as constituent fatty acids, fractionated oils thereof, hydrogenated oils, and mixed fats and oils thereof with other fats and oils can be used, and the flavor of bread can be improved. As for the improving effect, those containing natural milk fat are most effective.

Oil content in emulsion is 5-50%, preferably 10-40
% Is good. If this amount is too small, the bread products have a sour taste, the development of a full-bodied taste is weak, and the effect of improving the growth of the kettle is poor and the effect of improving the physical properties such as crispness is small, and the melting in the mouth is also poor. On the other hand, if the oil and fat content is too high, it is difficult to carry out uniform lactic acid fermentation, and the flavor improving effect is not sufficient.

The emulsion contains 1-10% of protein and 3-13% of lactic acid bacterium-assimilating saccharide, but these may be derived from non-fat milk solids, and 3% as non-fat milk solids. The above content is preferably 5-20%. Non-fat milk solids are supplied by skim milk or milk or powder thereof, but casein, soybean protein and the like can be used as a part or all of the protein, and lactic acid, glucose and the like are lactic acid bacteria-utilizing sugars. Can be used as part or all of If the amount of the protein or the saccharide is too small, the desired lactic acid fermentation will not be carried out smoothly. If the ratio of the protein is too high, the workability of the bread, such as the kneading ability into the bread, is deteriorated, the softness of the bread is apt to be impaired, and the continuous process such as the manufacturing process of the material, such as sterilization, is difficult. If the sugar content is too high, the baking color will be impaired. In order to increase the stability of the emulsion, lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, polyglyceryl fatty acid ester and other emulsifiers,
Alternatively, stabilizers such as polysaccharides such as phosphates, starches and gums can be used as appropriate. Also, making the emulsion oil-in-water is necessary for the smooth progress of lactic acid fermentation, and the water content in the emulsion is usually 40-90%.

The bread-making improving agent of the present invention can be obtained by subjecting the above emulsion to lipase treatment and lactic acid fermentation treatment, but both treatments are preferably performed in this order or simultaneously. When the lactic acid fermentation treatment is performed prior to the lipase, the hydrolysis of fat is less likely to occur as compared with the case where the lipase treatment is performed simultaneously or before the lipase treatment, and it is difficult to increase the mature flavor.
It is considered that this is because the enzyme in lactic acid bacteria has high selectivity for partial glyceride and hydrolysis of triglyceride hardly progresses. The lipase used for lipase treatment is
Although any enzyme can be used as long as it can hydrolyze triglyceride, it should be noted that an enzyme that hydrolyzes only partial glyceride has little effect.

This lipase treatment therefore needs to be performed to the extent that partial glycerides are produced by hydrolysis, but generally less than the extent to which cheese-like flavor is produced. If the degree of lipase treatment is insufficient, the effect of diminishing sourness is not sufficiently expressed, the effect of imparting a rich taste is small, and if the amount of treatment is excessive, an astringent taste is produced and the bread product becomes unfavorable. The degree of this treatment can be determined by the odor produced, but it may be determined by instrumental analysis of the amount of fermented acid as free fatty acid described later.

The lactic acid bacterium used in the lactic acid fermentation treatment is not particularly limited, and for example, Lactobacillus bulgaricus or Streptococcus thermophilus or the like can be used alone or in a mixture.

The pH of the emulsion after lactic acid fermentation is 3.5-6, preferably 3.8.
-4.8, the lactic acid acidity in terms of solid content is 2-10 (usually the lactic acid acidity is calculated with the material weight as the denominator, but here the solid material is calculated as the denominator.
Equivalent to 0.4-2 of the lactic acid acidity of a 20% emulsion). Usually, the pH is lowered to this range by lactic acid fermentation, but it may be accompanied by fine adjustment by adding an organic acid such as lactic acid. If the pH is too low or the acidity is too high, the pH of the dough will decrease during bread making, and as a result, the fermentation of yeast will be inhibited or the dough of bread products will become too soft and the machine resistance will tend to deteriorate. Show. pH
If it is too high or the acidity is too low, the bread product lacks a soft feel.

In this specification, the amounts of butyric acid and caproic acid as free fatty acids were used as data by weighing 1.00 g of lactic acid fermentation product, Shimadzu manufactured gas chromatography GC-9AC, column REOPLEX 40.
0 column 2m × 3mmφ, head spacer sampler HSS2
A, Carrier gas N2 55ml / min Detector AREA value of the corresponding peak measured using FID, Chromatopack C-R3A
(Chromatographic data processing device with built-in thermal printer) Set each predetermined parameter value (if necessary, refer to the instruction manual issued by Shimadzu Corporation No. 1 Scientific Measurement Division No. 2 Factory) as follows. It was measured.

In the present invention, the AREA value after the lipase treatment and the lactic acid fermentation treatment is preferably in the range of 200 to 10,000, and more preferably in the range of 700 to 7,000. Lactic acid fermentation alone without lipase treatment,
Alternatively, if lipase treatment is performed thereafter, it does not fall within this range, and when lipase treatment is performed to the extent that cheese flavor is exhibited, it is considerably higher than the value in this range.

Before or after lipase treatment or before or after lactic acid fermentation treatment, sterilization treatment can be performed as necessary, and homogenization treatment can be performed at any time to stabilize the emulsification, and these are concentrated, spray-dried, and frozen. You may perform drying, such as drying.

The bread-making improving material thus obtained has an oil content of 5-50.
Parts, protein 1-10 parts, saccharides 3-13 parts, an oil-in-water emulsion having a lactic acid acidity of 2-10 in solid content and a pH of 3.5-6, wherein the content of butyric acid in the oil is 0.1 to It is 10% and butyric acid is contained in both bound and free fatty acids. When this bread-making improving agent is used in bread in an amount of 3 to 20% based on the amount of wheat flour, the effect is brought about by including it in the dough. In addition to adding this improving material, the method for producing breads may be in accordance with a conventional method, generally, kneading and baking dough containing flour, water, yeast, sugar, salt, fats and the like as a main component. To be done.

〔Example〕

 The present invention will be described below with reference to examples.

Example 1 Milk fat 60% (containing butyric acid as a constituent fatty acid 3.8%), soybean hydrogenated oil 40% mixed oil and fat 10 parts, skimmed milk powder 12 parts, emulsifier (glycerin fatty acid ester and lecithin) 0.15 parts and water were added to make a total amount. After 100 parts, this was heated and stirred at 75 to 80 ° C for 10 minutes for preliminary emulsification and sterilization, then homogenized at 80 kg / cm ² , and cooled to 37 ° C. 0.005% of lipase ("Lipase M-AP" manufactured by Amano Pharmaceutical Co., Ltd.) at 37 ° C (against homogenized product)
After adding and reacting for 2 hours, heat at 80 ℃ for 30 minutes to inactivate it, and then add a starter inoculated with lactic acid bacteria in which equal amounts of Lactobacillus bulgaricus and Streptococcus thermophilus were added, and add at about 37-39 ℃ After lactic acid fermentation for 12 hours, add 1 part of starch and sterilize by heating with stirring at 80 ℃ 10
The mixture was homogenized at 0 kg / cm ² and cooled to obtain a lactic acid lactic acid compound having a pH of 4.0, an acidity of 1.5, and a value of butyric acid as the free fatty acid (the ARE value above) of 3350 and a caproic acid of 2368.

Comparative Examples 1 to 3 Lactic acid fermentation products were obtained in the same manner as in Example 1 except that the action time of lipase was 0 minutes, 30 minutes or 5 hours. The acidity and the value of butyric acid as the free fatty acid (above) are as shown in the following table.

For the lactic acid fermentation products of Example 1 and Comparative Examples 1 to 3, bread was produced by the following method, and the quality as a bread-making improving material was compared.

Kneading: 100 parts of strong flour, 5 parts of sugar, 2 parts of salt, and 68 parts of water are kneaded at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute, and then 5 parts of lactic acid fermentation product and 5 parts of shortening are added. Mixing at low speed for 2 minutes, medium speed for 2 minutes, and high speed for 1 to 2 minutes Temperature on the connector: about 28 ° C First and second fermentation time: 1 hour 30 minutes and 30 minutes after punching Bench time: 20 minutes Proof temperature, humidity , Time: 38 ℃, 80%, 35-40 minutes Firing temperature, Time: 200 ℃, 35-40 minutes All workability (Comparison of kneading dough, tightness of dough after fermentation, dough damage in moulder) Also, the texture (crispness, melting in the mouth) after 1 day of production was good, but differences in sourness-reducing effect and kokumi-conferring effect due to lipase treatment were obvious.

Example 2 A lipase was added to an oil-in-water emulsion cooled to 37 ° C.
A lactic acid fermentation product was obtained in the same manner as in Example 1 except that 002% and a lactic acid bacterium starter were added and the mixture was treated at 37 to 39 ° C for about 12 hours. As Comparative Example 4, pre-emulsification / sterilization / homogenization
Cool to 37 ℃, add lactic acid bacterium starter, lactic acid ferment at 37-39 ℃ for 12 hours, heat sterilize at 80 ℃, homogenize at 100kg / cm ² and then operate 0.005% lipase at 37 ℃ for 2 hours. A cooled product was also prepared. Fermented product of this example and comparative example
The values of pH, acidity and butyric acid (as described above) as free fatty acids, and evaluation as a bread-making improver (as described above) are shown in the following table.

Example 3 20 parts of transesterified oil and fat containing 8% butyric acid, 1% caproic acid and 1% caprylic acid, 5 parts Na caseinate, 0.2 parts soybean lecithin, 5.0 parts lactose, 0.1 parts yeast extract and 70 parts water are used. A lactic acid fermentation product was obtained in the same manner as in Example 1 except that. Its acidity and butyric acid values (above) are 1.26 and
It was 3000, and the effect as a bread-making improving material was good.

〔The invention's effect〕

As explained above, the bread-making improving material of the present invention has a remarkable effect of improving sourness, and can provide bread products with an improved rich taste. It also played when not treated with lipase. Bread products have the same good texture (crispness, softness), persistence of flavor, and workability, etc., and are comparable to the bread-making effects. Centralized production of bread, continuous production, and extension of sales routes. It is a great place to contribute to etc.

Claims (2)

[Claims] 1. An oil content of 5-50 parts, a protein of 1-10 parts and a lactic acid bacterium-utilizing saccharide of 3-13 parts, a lactic acid acidity of 2-10 at a solid content and a pH of 3.
An oil-in-water emulsion exhibiting 5-6, wherein the butyric acid content in the oil is 0.1-10%, and butyric acid is contained in both bound and free fatty acids. 2. An oil-in-water emulsion containing 0.1-10% butyric acid as a bound fatty acid in fats and oils, containing 5-50% oil, 1-10% protein, and 3-13% lactic acid bacterium-utilizing saccharides. A method for producing a bread-making improving material, which comprises simultaneously performing lipase treatment and lactic acid fermentation treatment or in this order.