JP2019058107A - Bread quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for bread for improving the shape retention of bread containing no emulsifier. SOLUTION: The bread quality improving agent used for producing bread containing no emulsifier and containing indigestible starch and / or indigestible dextrin as an active ingredient. [Selection diagram] None

Description

  The present invention relates to bread quality improvers.

  Heretofore, emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sodium stearoyl lactate or calcium stearoyl lactate have been used as quality improvers for bread. In recent years, breads containing no such emulsifiers have been produced. Generally, in such bread, an enzyme such as α-amylase is added to prevent aging after production. However, the bread to which the enzyme is added has a problem that the bread is crushed after production because the structure is weakened by the enzyme, and the shape retention property is inferior.

  The techniques relating to the shape retention property of bread are: raw rice is used as raw material rice; (i) average particle diameter is 100 μm to 150 μm; (ii) 70% or more is included in particle size width of 50 μm to 200 μm; and (iii) Bread rice flour (see Patent Document 1) and the like in which damaged starch is less than 5% is disclosed. However, there is a problem in the art that the bread is limited to rice flour-containing bread, and there has been a demand for a bread quality improver capable of exhibiting an excellent shape-retaining property improvement effect on all breads not containing an emulsifier.

JP, 2013-66417, A

  An object of the present invention is to provide a bread quality improver for improving the shape-retaining properties of bread which does not contain an emulsifier.

As a result of extensive research to solve the above problems, the present inventors have found that indigestible starch and indigestible dextrin have an effect of improving the shape retention of bread, and solve the above problems. Found out. The present inventors have further studied based on these findings to complete the present invention.
That is, the present invention consists of the following (1) to (3).
(1) A bread quality improver for use in the production of an emulsifier-free bread, which comprises an indigestible starch and / or an indigestible dextrin as an active ingredient.
(2) A method for improving the quality of an emulsifier-free bread, which comprises adding indigestible starch and / or indigestible dextrin to bread containing no emulsifier.
(3) Bread containing resistant starch and / or resistant dextrin and containing no emulsifier.

  The emulsifier-free bread to which the bread quality improver of the present invention is added has sufficient shape retention even when it contains an enzyme.

  The indigestible starch used for the bread quality improver of the present invention is a starch which is difficult to be digested by human digestive enzymes. The indigestible starch can be obtained, for example, by (1) a method of subjecting starch to moist heat treatment or (2) allowing debranching enzyme to act on starch to debranch and leave the resulting product to age. You can get it.

  The starch used as the raw material of the above resistant starch is not particularly limited as long as it can be used for food, and for example, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, starch starch, potato starch, potato starch Or Sago starch etc. are mentioned. Also, those modified in breeding methods or genetic engineering methods may be used, such as urchin species, waxy species or high amylose species. Furthermore, one or two selected from acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, crosslinking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment and the like to these starches You may use the processed starch which processed the seed | species or more.

  Examples of commercially available resistant starch which is commercially available include Aroundstar AX-800 (trade name; manufactured by Sanwa Starch Co., Ltd.) or Aroundstar AX-500 (trade name; manufactured by Sanwa Starch Co., Ltd.) These can be used in the present invention.

  The indigestible dextrin used for the bread quality improver of the present invention is dextrin which is difficult to be digested by human digestive enzymes. The indigestible dextrin is obtained, for example, by adding a trace amount of acid to starch and performing heat treatment at a high temperature to obtain roasted dextrin, and then treatment with a digestive enzyme and remaining without being degraded by the digestive enzyme Fractions can be obtained by fractionation. In addition, reduced indigestible dextrin obtained by subjecting the product obtained by fractionation to a reduction treatment by hydrogenation can also be used.

  As starch used as the raw material of said indigestible dextrin, the thing similar to starch used as the raw material of said indigestible starch can be used.

  Commercially available indigestible dextrins include, for example, Fibersol 2 (trade name; nondigestible indigestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) or Fibrsol 2 H (trade name; reduced indigestion resistance) Dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) and the like, and these can be used in the present invention.

  The bread quality improver of the present invention preferably further contains a powdered oil. The powdery fat and oil includes, for example, (1) a powdery fat and oil (hereinafter referred to as "powdery fat and oil" obtained by spray drying an oil-in-water emulsion containing a fat and oil and a powdered base material (and optionally an emulsifier). Or (2) powdery fats and oils obtained by spray-cooling fats and oils (hereinafter referred to as "fats and oils powder") and the like.

  As fats and oils used as a raw material of the said powdery fats and oils, vegetable fats and oils, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, safflower oil, palm oil, coconut oil, palm kernel oil, pork fat, beef fat, Animal fats and oils such as chicken fat, transesterified oils or hardened oils of these fats and oils, sterols such as phytosterols or cholesterol, waxes such as beeswax or carnauba wax, etc. are mentioned, preferably hardened oils having a melting point of 50 ° C. or higher .

  Among the above powdery fats and oils, as a powdered base material used as a raw material of powdered fats and oils, for example, milk protein, soy protein, wheat protein, corn protein, skimmed milk powder, protein such as wheat flour or skimmed soybean powder, corn starch, wheat starch And tapioca starch, potato starch or modified starch thereof, saccharide such as glucose or lactose, gum such as guar gum or xanthan gum or dextrin, preferably milk protein (eg, casein sodium etc.), modified starch (eg, casein etc.) , Octenyl succinate sodium, etc.), dextrin.

As an emulsifier used as a raw material of powder fats and oils among said powdery fats and oils, glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl sodium lactate, a stearoyl calcium lactate, a lecithin etc. are mentioned, for example. Examples of the glycerin fatty acid ester include glycerin mono fatty acid ester, glycerin di fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester or Included are polyglycerin condensed ricinoleate and the like. The lecithin includes fractionated lecithin, enzyme-degraded lecithin, enzyme-treated lecithin and the like. Among these, preferred emulsifiers are glycerin monofatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, stearoyl sodium lactate or lecithin.
In addition, in this invention, in order to use an emulsifier as a raw material of powder fats and oils, when using the said powder fats and oils for bread, it corresponds to the carryover on the food display standard (2015 Cabinet Office Ordinance 10) mentioned later. It is necessary to satisfy the condition of bread which does not contain an emulsifier.

  Examples of commercially available powdery fats and oils include Spray Fat PM (trade name; extremely hardened palm oil; melting point about 58 ° C .; manufactured by Riken Vitamin Co., Ltd.) as fat and oil powder.

  In the case where the bread quality improver of the present invention contains powdery fats and oils, the blending amount of the indigestible starch and / or indigestible dextrin and powdery fats and oils is 100% by mass of the bread quality improver, The digestible starch and / or indigestible dextrin is usually 5 to 50% by mass, preferably 10 to 40% by mass, and the powdered oil is usually 10 to 70% by mass, preferably 30 to 60% by mass.

  The bread quality improver of the present invention may contain any component that is commonly used in breads as long as the object of the present invention is not impaired, and examples thereof include modified starch and the like.

  The bread quality improver of the present invention is used by adding to an emulsifier-free bread. The emulsifier is not particularly limited as long as it is an emulsifier generally used for bread, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate or lecithin etc. Can be mentioned. Examples of the glycerin fatty acid ester include glycerin mono fatty acid ester, glycerin di fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester or Included are polyglycerin condensed ricinoleate and the like. The lecithin includes fractionated lecithin, enzyme-degraded lecithin, enzyme-treated lecithin and the like.

  The meaning of "an emulsifier-free bread" as to "the bread which does not contain an emulsifier" includes (1) when the emulsifier is not used in the production or processing of the bread and the raw material of the bread, and (2) the bread Although no emulsifier is used in production or processing, and an emulsifier is used in production or processing of the raw material of the bread, it corresponds to a carryover in food labeling standards (Cabinet Office Dec. 10, 2015) The meaning of both can be included when it is possible to omit the indication of the emulsifier. In the case corresponding to the carryover, the amount of emulsifier used in the production or processing of the raw material is, for example, less than 0.01 parts by mass with respect to 100 parts by mass of flour in the bread raw material containing no emulsifier. Furthermore, the case where it is the quantity used as less than 0.1 mass part is mentioned.

  As the above-mentioned "bread containing no emulsifier", examples of the bread include bread, rolls, cooked bread (boiled vegetables bread), confectionery bread, special bread and the like. Examples of the bread include white bread, black bread, variety bread, and the like. Examples of the roll include table rolls and butter rolls. Examples of the cooking bread (boiled vegetables bread) include hot dogs and hamburgers. Examples of the confectionery bread include anpan, jam bread, cream bread, melon bread and sweet roll. Examples of the special bread include muffins and the like.

  As the addition amount of the bread quality improver of the present invention to the emulsifier-free bread, the addition amount of the indigestible starch and / or the indigestible dextrin which is the active ingredient of the bread quality improver of the present invention is It is preferable to prepare so that it will be usually 0.1-2.0 mass parts, preferably 0.3-1.0 mass parts with respect to 100 mass parts of flours in the raw material of bread which does not contain an emulsifier. If the addition amount exceeds 2.0 parts by mass, the bread containing no emulsifier may become hard, which is not preferable.

  There is no restriction | limiting in particular as an addition method of the bread quality improvement agent of this invention, It can be used with other raw materials (For example, flours, dairy products, fats or oils, saccharides etc.) in the manufacturing process of bread which does not contain an emulsifier.

  Examples of the above-mentioned flours include flours such as strong flour, semi-strong flour, super-strong flour, medium-strength flour, weak flour and the like, rye flour, rice flour and the like. As said dairy products, milk, concentrated milk, skimmed milk powder or whole milk powder milk etc. are mentioned. As said fats and oils, butter, margarine, fat spread, shortening, lard etc. are mentioned. Examples of the above-mentioned saccharides include white-sugar, granulated sugar, brown sugar, fructose-glucose liquid sugar, reduced starch syrup and the like.

  There is no restriction | limiting in particular in the manufacturing method of the bread | pan which does not contain the emulsifier using the bread quality improvement agent of this invention, The manufacturing method currently generally performed can be applied as it is. For example, a direct paste method (straight method), a medium type method, a liquid type method, a dough retard method, a frozen dough method and the like can be mentioned.

  The emulsifier-free bread produced by adding resistant starch and / or resistant dextrin has sufficient shape retention even when containing enzymes as a raw material. The enzyme is not particularly limited as long as it is an enzyme generally used for bread for the purpose of preventing aging, for example, α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase Or lipase and the like.

  A method for improving the quality of bread without emulsifier, which comprises adding resistant starch and / or resistant dextrin to bread not containing emulsifier, and containing resistant starch and / or resistant digestive dextrin, the emulsifier being added Each bread which does not contain is one of the forms of the present invention.

  The invention will now be described by way of example, which is merely illustrative of the invention and is not limiting.

<Prototype of powdered oil and fat (powdered oil and fat)>
The powdery fats and oils used as a raw material were produced as follows at the time of preparation of the quality improver for breads.
(1) Raw materials 1) Extremely hardened palm oil (trade name: hardened palm oil; manufactured by Yokozeki Yushi Kogyo Co., Ltd.)
2) Glycerin diacetyl tartaric acid fatty acid ester (trade name: Poem W-60; manufactured by Riken Vitamin Co., Ltd.)
3) Sodium casein (trade name: ALANATE-180; made by Fontera)
4) Dextrin (trade name: PAIndex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
5) Water

  In addition, glycerin diacetyl tartaric acid fatty acid ester used as a raw material corresponds to the carryover on a food display standard (Cabinet Office Ordinance No. 10 in 2015) regarding a confectionery bread using powdery fats and oils 1 (prototype) shown below. .

(2) Blending The blending composition of the powdery fat and oil 1 (prototype) produced using the above-mentioned raw materials is shown in Table 1.

(3) Trial Method Using the raw materials listed in Table 1 (total 1000 g), the raw materials in the oil phase were mixed with a spatula while heating to 70 ° C. On the other hand, the raw material of the water phase part was heated to 70 ° C. while stirring and mixing under the conditions of 4000 rpm using an emulsifying machine (type: Cleamix CLM-0.8S; manufactured by M Technique Co., Ltd.). The oil phase portion is added to the water phase portion and homogenized under conditions of 8000 rpm for 10 minutes using an emulsifying machine (type: Cleamix CLM-0.8S; manufactured by Emtechnics Co., Ltd.), and then a high pressure homogenization processor The mixture was homogenized under the conditions of 20 MPa using (Model: HV-OA-08-1.5S; manufactured by Izumi Food Machinery Co., Ltd.) to obtain an oil-in-water emulsion.
The obtained oil-in-water emulsion was spray-dried (air temperature 180 ° C., exhaust air outlet temperature 90 ° C.) using a spray dryer (model: L-81; manufactured by Ogawara Kako Co., Ltd.) to obtain powdered oil 1 I got 500g of prototype.

<Preparation of quality improver for bread>
(1) Raw materials 1) Resistant starch (trade name: Around Star AX-800; manufactured by Sanwa Starch Co., Ltd.)
2) Indigestible dextrin (trade name: Fibresol 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
3) Reduced indigestible dextrin (trade name: Fibresol 2H; made by Matsutani Chemical Industry Co., Ltd.)
4) Powdered fat and oil 1 (prototype)
5) Powdered fat and oil 2 (trade name: Spray Fat PM; fat and oil powder of extremely hardened palm oil; melting point about 58 ° C .; Riken Vitamin Co., Ltd.)

(2) Blending Table 2 shows blending ratios of the bread quality improvers 1 to 6 prepared using the above-mentioned raw materials.

(3) Preparation method Measure according to the mixing ratio shown in Table 2 so that the total amount of raw materials is 20 g, put it in a 500 mL polyethylene bag, hold it by hand with the mouth of the bag tied, and hold for 1 minute It mixed so that it might become uniform, and produced the quality improvers 4 to 6 for bread. The bread quality improvers 1 to 3 used the respective raw materials as they were as the bread quality improver.

<Preparation of confectionery bread (sweet roll) containing no emulsifier>
(1) Raw materials 1) Strong flour (trade name: Camellia; manufactured by Nisshin Seifun Co., Ltd.)
2) Yeast (trade name: regular yeast; manufactured by Oriental Yeast Co., Ltd.)
3) Yeast food (trade name: Donatural S; manufactured by Oriental Yeast Co., Ltd.)
4) Wheat protein (trade name: Emmasoft TK; manufactured by Riken Vitamin Co., Ltd.)
5) Upper white sugar (manufactured by Fuji Nippon Sugar Sugar Co., Ltd.)
6) Liquid egg (trade name: Excel egg HV; manufactured by Kewpie Egg Co., Ltd.)
7) α-Amylase (trade name: Sumi Team AS; manufactured by Shin Nippon Chemical Industry Co., Ltd.)
8) Bread improvers 1 to 6
9) Sodium chloride (trade name: Akohoshio R; manufactured by Nippon Seikai Co., Ltd.)
10) Skimmed milk powder (made by Takanashi Milk Industry Co., Ltd.)
11) Shorting (trade name: Super Atlanta; manufactured by J-Oil Mills)

(2) Equipment used 1) Mixer (Model: HPI-20M; using 20L mixer ball and stainless steel hook; manufactured by Kanto Mixing Machine Industry Co., Ltd.)
2) Fermenter (Model: PNM-32F2; manufactured by Kyoritsu Plant Kogyo Co., Ltd.)
3) Divider (Model: DQE; manufactured by Oshikiri)
4) Rounder (Model: RQ; manufactured by Oshikiri)
5) Mulder (Model: WFS; manufactured by Oshikiri)
6) Hiro (Model: Sun cabinet TCH-2660N; manufactured by Sanko Machinery Co., Ltd.)
7) Oven (Model: New Component Oven TMC-GGG-31S; manufactured by Sanko Machinery Co., Ltd.)

(3) Blending The blending ratio of the confectionery bread produced using the above-mentioned raw materials and equipment is shown in Table 3. Here, the compounding ratio of Table 3 was described by the "Bakers percent" which converts into 100 mass% the whole quantity (namely, the sum total of a seed and a wheat flour) of the wheat flour to be used. In addition, the total amount of used flour (strong flour) was 2 kg. Moreover, as a comparative example, the confectionery bread 7 was produced without using a bread quality improver.

(4) Bread-making process The middle-class raw material shown in Table 3 was put into a mixer, and mixed at low speed 3 minutes and middle-speed 2 minutes to make a middle-class dough. The pumping temperature was 26 ° C.
Next, the obtained medium-sized dough was subjected to primary fermentation (medium-sized fermentation) for 2.5 hours in a fermenter at an internal temperature of 27 ° C. and a relative humidity of 80%. The temperature of the medium seed dough at the end of the primary fermentation was 30 ° C.

  Next, the fermented medium seed dough and the main raw material (except for shortening) shown in Table 3 are put into a mixer and mixed at a low speed 3 minutes, a medium speed 2 minutes and a high speed 3 minutes, The raw materials (shortening) were added and mixed at low speed 1 minute, medium speed 2 minutes and high speed 5 minutes. The pumping temperature was 27 ° C.

  Next, after taking a floor time of 30 minutes in a fermenter at a container temperature of 27 ° C. and a relative humidity of 80%, the dough was divided into 70 g by a dividing machine. Round the divided dough with a rounder, take a bench time of 20 minutes at room temperature (25 ° C), mold it into a cigar shape with a molder, arrange in a baking sheet, and ferment 60 minutes in a fermenter with an internal temperature of 38 ° C and a relative humidity of 85%. (Hiro) was done.

  Next, the dough after grilling was baked in an oven at an upper temperature of 205 ° C. and a lower temperature of 180 ° C. for 8 minutes to obtain confectionery bread 1 to 7.

<Evaluation of shape retention of confectionery bread containing no emulsifier>
The obtained confectionery bread 1 to 7 is transferred from a baking sheet to a baking box, cooled at room temperature for 50 minutes, sealed in a polyethylene bag, and stored at room temperature for 24 hours, laser volumetric meter (type: Selnac WinVM2100; The height (mm) of the center part was measured using K-AXIS company make), and the difference of the height of the center part with confectionery bread 7 which is a comparative example was computed. The results are shown in Table 4. In addition, "+" in front of a numerical value shows that a center part is higher than a comparative example, and when it was +1 mm or more compared with a comparative example, it was judged that it had sufficient form retention.

  As is clear from the results of Table 4, confectionery breads 1 to 6 to which bread quality improvers 1 to 6 of the examples were added had sufficient shape retention even after production. In particular, confectionery breads 5 and 6 in which bread quality improvers 5 and 6 containing powdery fats and oils were added to the bread quality improver had excellent shape retention.

Claims (3)

A bread quality improver for use in the production of an emulsifier-free bread, the bread quality improver comprising indigestible starch and / or indigestible dextrin as an active ingredient. A method for improving the quality of an emulsifier-free bread, comprising adding indigestible starch and / or indigestible dextrin to bread containing no emulsifier. Bread containing an indigestible starch and / or an indigestible dextrin and containing no emulsifier.