JPH0755124B2 - Bread production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread and the like (in the present application, bread and the like means roasted or steamed dough containing wheat flour as a main ingredient).

[0002]

2. Description of the Related Art Bread and the like are deteriorated in physical properties such as density and texture over time, and their commercial value is lowered. For example, fragility of bread increases in 5 to 10 days and sponge cake in 10 to 20 days, and a clear change in texture such as dryness is observed. This decrease in product value is generally 5
A low temperature of -10 ° C is more severe than a normal temperature (around 20 ° C).

Many attempts have been made to prevent or delay deterioration of such foods.

For example, at the stage of dough preparation, emulsifiers such as fatty acid monoglyceride, lecithin and stearyl-2-lactic acid ester, saccharides such as sorbit, sugar or thickening polysaccharides such as fats and oils containing these, xanthan gum, pullulan or the like. Examples include addition of pregelatinized starch.

[0005]

[Problems to be Solved by the Invention] However, even if the above substances are added to bread or the like in order to prevent deterioration,
The expected effect was not obtained, or the taste of the additive adversely affected the quality of bread and the like.

The inventor of the present application has conducted intensive studies in order to solve the above problems, and as a result, was able to obtain the expected effects by the following means.

[0007]

Means for Solving the Problems For example, bread, butter roll, French bread, steamed bread, castella, sponge cake or steamed bun is applicable.

The dextran used in the present invention is dextran which is generally defined. Its molecular weight is 50,000 to 50 million, and 65% or more of glucose is α-
A glucan having a 1,6 bond.

Of these, text runs having a molecular weight of 1,000,000 or more are preferably used.

The dextran synthase used in the present invention may have the ability to synthesize dextran as defined above from starch or sucrose.

Examples of the dextran synthase used in the present invention include dextran sucrase (EC 2.4.1.5) which synthesizes dextran from sucrose or dextrin dextranase (E) which synthesizes dextran from starch. C.2.4.1.2). It may also coexist with an enzyme such as amylase or pullulanase.

The dextran and dextran synthase used in the present invention do not necessarily have to be highly purified products that have been purified, and those containing contaminated substances derived from raw materials or enzymatic reaction by-products may be used.

There is no limitation on the method of adding dextran or dextran synthase added at the time of preparing the dough as long as they are uniformly dispersed in the dough. For example, it may be added at the same time as any raw material such as wheat flour, or may be dissolved in water in advance and added.

The term "incubation for a certain period of time" as used in the present invention means that the temperature is kept at 20 to 50 ° C for about 30 minutes or longer. For example, when there is a fermentation process such as the production of breads, the fermentation process corresponds to this.

The amount of dextran and dextran synthase added during dough preparation is 0.5 to 10 parts, preferably 2 to 5 parts, based on 100 parts of wheat flour in the dextran content after baking.

In the present invention, the means other than those described above are the same as in the usual method for producing bread and the like.

[0014]

[Function] By adding dextran during dough preparation, changes in texture over time during storage of bread etc. are suppressed (Experiment 1).

The mechanism can be considered as follows. Bread or the like is a complex composed of starch, gluten, lipid, sugar and water. When bread or the like is stored, water is released from the starch, and the starch is aged. Further, water is released from gluten and the gluten is hardened.

However, when dextran is added to bread or the like, it acts on the structures of amylose and amylopectin in starch and the network structure of gluten by the α-1,6 bond in the dextran molecule, and the network structure becomes stronger. Therefore, it is considered that the release of water is delayed.

Dextran suppresses the change in texture by a phenomenon found in bread and the like containing gluten-containing wheat flour as a main component. In the case of gluten-free dough or glutinous dough made from non-glutinous rice, the effect cannot be obtained unless a considerable amount is added.

The dextran used in the present invention does not give an astringent taste or astringency unlike fatty acid monoglyceride, lecithin and stearyl-2-lactic acid ester, and increases sweetness as in the case of adding sorbit or sugar. It does not happen. In addition, it has a smaller effect than other thickening polysaccharides such as xanthan gum and pullulan and pre-gelatinized starch to prevent deterioration of physical properties, and thus has little effect on taste such as bread (Experiment 4, Experiment 5).

The dextran synthase may be used in the production of breads and the like having a fermentation process because 0.5 to 10 parts of dextran may be produced during the fermentation period (Experiment 2). ).

Dextran synthase may be coexistent with enzymes such as amylase and pullulanase in order to improve the dextran synthesizing ability (Experiment 2).

Bread having a chewy texture can be produced by using dextran having a molecular weight of 1,000,000 or more (Prototype 3).

(Experiment 1) Test for confirming the effect of adding dextran 2% dextran was added to wheat flour by the 70% medium seed method.
% And 4%, and bread was produced by a conventional method. The average molecular weight of the dextran used was 10 million. [Manufacturing method] (L indicates low-speed stirring, H indicates high-speed stirring) [Method of measuring softness] On the next day of firing, the compression resistance was measured with a food rheometer, and the hardness of the control product (non-addition product) was 10
It was set to 0 and the change was observed after 2 weeks. After baking, the bread was put in a plastic bag and stored at 5 ° C. Bread is 3c in advance
Each sample was measured twice, and the average of three samples was taken. [Results] As shown in FIG. 1, the curing speed was obviously delayed. Sensoryly, the control group had a clear and crunchy texture after the 7th day, while the dextran 2% and dextran 4% substituted products had a moist and good texture. Had.

(Experiment 2) Test for confirming the effect of adding dextran synthase A butter roll was experimentally produced in the following manner. Pullulanase is Aerobacterium aerogen
The one derived from es was used. [Manufacturing Method] The dough was prepared by a conventional method. Put in something other than margarine, mix for 2 minutes,
H4 minutes After adding margarine, mix L3 minutes,
H3 minutes Primary fermentation 30 minutes (30 ° C) Division 35-40g / piece Bench time 15 minutes Molding and finishing fermentation 30 minutes (30 ° C) Oven 10-12 minutes (180 ° C) (L is low speed stirring, H is high speed stirring) (Results) [Results] The baked butter rolls were placed in a plastic bag at 5 ° C for 10 days and stored, and evaluated by 20 panelists. As described above, the butter roll to which the enzyme was added clearly showed the effect of preventing the deterioration of the texture.

(Experiment 3) A test for confirming the effect of different molecular weights of dextran. French bread was manufactured by the following formulation and manufacturing method. At this time, the dextran used had a molecular weight of 10,000, 70,000, 5
It was 0 million and 5 million. [Manufacturing method] Mixing time L4 minutes, M7 minutes Kneading temperature 25 ° C Fermentation chamber temperature 26 ° C Fermentation time 90 minutes One punch Floor time 60 minutes (28 ° C) Proofer 36 ° C, 35 minutes Firing 240 ° C, 35 minutes (L Indicates a low-speed stirring, and M indicates a medium-speed stirring. [Results] The baked French bread was put in a plastic bag and stored at room temperature for 1 week for evaluation.

(Experiment 4) Test for confirming difference in effect with other polysaccharides A sponge cake was produced by the following composition and production method. At this time, the average molecular weights of pullulan and dextran used were 200,000. [Production method] All raw materials were mixed and stirred to have a specific gravity of 0.45.
Spread this evenly to a thickness of 8 mm and at 12
Minute baking was performed to obtain a water content of 18%. [Results] The baked sponge cake was hermetically packed in an aluminum packaging material together with an oxygen scavenger for suppressing mold, and stored at 5 ° C for 2 months. It was evaluated by 20 panelists. As described above, as a result of tasting after storage, it can be seen that the thickened polysaccharide-added product clearly suppresses the deterioration of the texture as compared with the control product. It was also superior to other thickening polysaccharides.

(Experiment 5) Test for confirming difference in effect from other thickening polysaccharides Steamed bread was produced by the following composition and production method. [Manufacturing Method] All raw materials were mixed, stirred for 4 minutes, put in a mold (100 mm diameter container), and steamed for 15 minutes. [Results] The steamed bread was hermetically packaged in an aluminum packaging material together with an oxygen scavenger for suppressing mold, and stored at 5 ° C for 2 months. It was evaluated by 20 panelists. As described above, as a result of the tasting after storage, it was found that the steamed bread to which dextran was added was more suppressed in deterioration of texture than those to which other thickening polysaccharides were added.

[0027]

[Effect] According to the present invention, deterioration of texture of bread or the like can be suppressed, and it can be maintained in a freshly baked state for a long time. Further, it does not give a change in taste quality as the additives used conventionally. Further, the volume of the dough after baking is increased, so that the yield can be improved and the chewy texture can be provided.

[0028]

【Example】

(Example 1) Manufacture of bread 4% dextran was added to wheat flour by the 70% medium seed method.
%, And bread was produced by a conventional method. The average molecular weight of the dextran used was 10 million. [Results] The product had a moist and good texture even after 14 days.

(Example 2) Manufacture of Butter Roll A butter roll was manufactured as follows. Dextran dextranase is Gluconobac
derived from teroxydans, pullulanase is Aerob
Those derived from Acter aerogenes were used. [Manufacturing Method] The dough was prepared by a conventional method. Put in something other than margarine, mix for 2 minutes,
H4 minutes After adding margarine, mix L3 minutes,
H3 minutes Primary fermentation 30 minutes (30 ° C) Division 35-40g / piece Bench time 15 minutes Molding and finishing fermentation 30 minutes (30 ° C) Oven 10-12 minutes (180 ° C) (L is low speed stirring, H is high speed stirring) (Results) [Result] The baked butter roll was put in a plastic bag and stored at 5 ° C. for 10 days, and then a tasting evaluation was performed. Both Formulation 1 and Formulation 2 were moist and delicious without any dryness.

(Example 3) Production of French bread French bread was produced by the following composition and production method. The dextran used at this time had a molecular weight of 5 million. [Manufacturing method] Mixing time L4 minutes, M7 minutes Kneading temperature 25 ° C Fermentation chamber temperature 26 ° C Fermentation time 90 minutes One punch Floor time 60 minutes (28 ° C) Proofer 36 ° C, 35 minutes Firing 240 ° C, 35 minutes (L Indicates a low speed stirring, and M indicates a medium speed stirring.) [Results] The baked French bread was put in a plastic bag and stored at room temperature for 1 week. This product does not feel dry after storage,
It also had a chewy texture.

Example 4 Sponge Cake Production Method A sponge cake was produced by the following formulation and production method. The average molecular weight of dextran used at this time was 200,000. [Blending] (g) White sucrose 150 Ultra-thin flour 142.5 Dextran 7.5 Whole egg 250 Sponge oil / fat 40 Skim milk powder 5 Swelling agent 2 [Production method] All raw materials were mixed and stirred to have a specific gravity of 0.45.
Spread this evenly to a thickness of 8 mm and at 12
Minute baking was performed to obtain a water content of 18%. [Results] The baked sponge cake was hermetically packaged in an aluminum packaging material together with an oxygen scavenger for suppressing mold, and the mixture was stored at
Stored for a month. This product was moist and delicious even after storage.

Example 5 Production of Steamed Bread A steamed bread was produced by the following composition and production method. [Blending] (g) Soft flour 100 Dextran (Molecular weight 5,000,000) 1 Whole egg 25 Baking soda 1.5 Baking powder 1.5 Sugar solution (Brown sugar 50%) 15 [Production method] Mix all raw materials, stir for 4 minutes, and mold (Diameter 100
mm container) and steamed for 15 minutes. [Results] This was sealed and packaged in an aluminum packaging material together with an oxygen scavenger for suppressing mold, and stored at 5 ° C for 2 months.
This product was moist and delicious even after storage.

[0033]

[Brief description of drawings]

FIG. 1 is a diagram showing the compressive drag force over time of a dextran-substituted product and a control product.

Claims (4)

[Claims] 1. A method for producing bread or the like, which comprises adding dextran during dough preparation. 2. A method for producing bread or the like, which comprises adding dextran synthase alone or dextran and dextran synthase during dough preparation and then keeping the temperature for a certain period of time. 3. The method for producing bread or the like according to claim 1, wherein the content of dextran in the dough after baking is 0.5 to 10 parts with respect to 100 parts of wheat flour. 4. The method for producing bread or the like according to claim 1, 2, or 3, wherein dextran having a molecular weight of 1,000,000 or more is used.