JP2019058108A - Bread quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for bread for preventing aging of bread containing no emulsifier. SOLUTION: The bread quality improving agent used for producing bread containing no emulsifier and containing reduced indigestible dextrin as an active ingredient. [Selection diagram] None

Description

  The present invention relates to bread quality improvers.

  Conventionally, 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. However, there is a problem that bread merely containing no emulsifier becomes hard due to aging after production.

  As techniques for preventing the aging of bread, it is known to use an enzyme such as α-amylase. For example, (a) pectin and guar gum as polysaccharide thickeners, (b) α-amylase and xylanase as enzymes ((a) c) An oil and fat composition for producing bread comprising an anti-aging agent for bread (see Patent Document 1), which comprises three members of L-ascorbic acid as an antioxidant as an active ingredient, 100 g of edible oil and fat (A) 200 to 25,000 units of α-amylase having an optimum temperature of 70 to 85 ° C. and (B) an activity of an α-amylase having an optimum temperature of 50 to 65 ° C. The oil-fat composition for breadmaking (refer patent document 2) etc. which contain-10000 units are disclosed. However, these techniques may not have good texture when targeting bread that does not contain an emulsifier, and for bread that does not contain an emulsifier, it can simultaneously exhibit antiaging effects and texture improvement effects. Quality improvers have been sought.

JP, 2005-261221, A JP, 2017-29005, A

  An object of the present invention is to provide a bread quality improver for preventing the aging of an emulsifier-free bread and improving the texture.

As a result of extensive research to solve the above problems, the present inventors have found that reduced indigestible dextrin has an antiaging effect and a texture improving effect on bread, and solve the above problems. I found it. 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 the reduced indigestible dextrin as an active ingredient,
(2) A method for improving the quality of an emulsifier-free bread, which comprises adding reduced nondigestible dextrin to bread containing no emulsifier,
(3) Bread containing reduced indigestible dextrin and containing no emulsifier.

  The bread which does not contain an emulsifier, to which the bread quality improver of the present invention is added, is prevented from aging even when time passes after production, and the texture is good.

  The reduced indigestible dextrin used in the bread quality improver of the present invention is in the state in which the indigestible dextrin, which is a dextrin that is not easily digested by human digestive enzymes, is reduced. The reduced 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 perform treatment with a digestive enzyme, without being degraded by the digestive enzyme. It can be obtained by reducing the remaining fraction by hydrogenation to indigestible dextrin obtained by fractionation.

  The starch used as the raw material of the reduced indigestible dextrin is not particularly limited as long as it can be used for food, and examples thereof include corn starch, potato starch, sweet potato starch, wheat starch, rice starch, starch starch, sweet potato starch, potato starch Examples include starch or sago starch. 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 reduced indigestible dextrin commercially available include Fibrsol 2H (trade name; 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 may contain any ingredient that is commonly used in breads to the extent that the object of the present invention is not impaired. For example, other known anti-aging materials (eg enzymes, processed) Starch etc., powdery fats and oils etc. are mentioned.

  Examples of the enzyme include α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, lipase and the like.

  Examples of the modified starch include modified starches derived from tapioca starch, potato starch, sweet potato starch, corn starch, wheat starch, rice starch, starch starch, starch starch, starch starch, starch starch, sago starch, etc. It is a modified starch whose origin is tapioca starch or potato starch. The type of processing in the processed starch is selected, for example, from phosphorylation, crosslinking, acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, etc. Or two or more treatments, preferably one or more treatments selected from phosphorylation treatment, crosslinking treatment and acid treatment.

  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 "the bread which does not contain an emulsifier" as the above "a bread which does not contain an emulsifier", (1) when an emulsifier is not used in manufacture 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 reduced indigestible dextrin, which is an active ingredient of the bread quality improver of the present invention, does not contain the emulsifier. It is preferable to adjust 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 a raw material. 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 reduced indigestible dextrin is prevented from aging even when time passes after production, and the texture is good. A method for improving the quality of a bread containing no emulsifier, a method for improving the quality of bread without an emulsifier, and a bread containing a reduction resistant dextrin and containing no emulsifier, to a bread containing no emulsifier, are respectively included in the embodiments of the present invention. It is one.

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

<Preparation of quality improver for bread>
(1) Raw materials 1) Reduced indigestible dextrin (trade name: Fibresol 2H; manufactured by Matsutani Chemical Industry Co., Ltd.)
2) Indigestible dextrin (trade name: Fibersol 2; indigestible dextrin not subjected to reduction treatment; manufactured by Matsutani Chemical Industry Co., Ltd.)
3) α-Amylase (trade name: Sumi Team AS; manufactured by Shin Nippon Chemical Industry Co., Ltd.)
4) Modified starch (trade name: Pine bake CC; phosphoric acid cross-linked tapioca starch; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Blending Blends of the bread quality improvers 1 to 5 prepared using the above raw materials are shown in Table 1. Here, bread quality improvers 1 to 3 are examples of the present invention, and bread quality improvers 4 and 5 are comparative examples to them.

(3) Preparation method Measure according to the mixing ratio shown in Table 1 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 2 and 3 for bread. The bread quality improvers 1, 4 and 5 used the raw materials as they were as the bread quality improver.

<Preparation of bread (white bread) 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) Top white sugar (made by Fuji Nippon Sugar Sugar Co., Ltd.)
5) Bread improvers 1 to 5
6) Sodium chloride (trade name: Akohoshio R; manufactured by Nippon Seikai Co., Ltd.)
7) Skimmed milk powder (made by Takanashi Milk Industry Co., Ltd.)
8) Shortening (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.)

(2) Blending Table 2 shows blending ratios of the bread prepared using the above-mentioned raw materials and equipment. Here, the compounding ratio of Table 2 was described by the "baker's 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. As a control, bread 6 was prepared without using a bread quality improver.

(4) Baking process The middle-class raw material shown in Table 2 was put into a mixer, and mixed at a low speed of 3 minutes and a medium speed of 1 minute to obtain a middle-class dough. The pumping temperature was 24 ° C.
Next, the obtained medium-sized dough was subjected to primary fermentation (medium-sized fermentation) for 4 hours in a fermenter at an internal temperature of 27 ° C. and a relative humidity of 86%. 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 shortening) shown in Table 2 are put into a mixer and mixed at a low speed of 3 minutes, a medium speed of 2 minutes and a high speed of 1 minute. The raw material (shortening) was added and mixed in low speed 2 minutes and high speed 4 minutes. The pumping temperature was 27 ° C.

  Next, after taking a floor time of 20 minutes in a fermenter at a container temperature of 27 ° C. and a relative humidity of 80%, the dough was divided into 250 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 6 U-shapes with a muller, put in a 3 斤 pullman type, inside temperature 38 ° C, relative humidity 85% Fermentation (Hiro) was performed for 60 minutes in the fermenter.

  Subsequently, the dough after grilling was baked in an oven at an upper temperature of 200 ° C. and a lower temperature of 210 ° C. for 35 minutes to obtain breads 1 to 6.

<Evaluation of bread containing no emulsifier>
(1) Evaluation test of antiaging effect The obtained breads 1 to 6 were cooled at room temperature for 1 hour, then sealed in a polyethylene bag and stored at 20 ° C. for 4 days. After slicing the bread 1 to 6 after storage to a thickness of 2 cm, it is used as a test piece of 5 cm long x 5 cm wide, and the load (gf) when compressed until the thickness becomes 1 cm is a rheometer (model: RT- 2002D · D (manufactured by Leotec Co., Ltd.). The measurement was carried out on seven test pieces with a plunger (bottom shape: 5 cm × 5 cm square; bottom thickness: 1 cm) and a sample table rising speed of 20 cm / min, and the average value was adopted. . The higher the value, the harder the bread is, which means that aging is progressing. The results are shown in Table 4. When the load (gf) was less than 500, it was judged that the antiaging effect was sufficient.

(2) Sensory evaluation test about food texture After cooling the obtained breads 1-6 at room temperature for 1 hour, it sealed in a polyethylene bag and stored at 20 ° C. for 4 days. After the breads 1 to 6 after storage were sliced to a thickness of 2 cm, test pieces of 5 cm long x 5 cm wide were used, and sensory evaluation of texture was performed. Evaluation was conducted by 10 panelists according to the evaluation criteria of Table 3. The results were obtained by averaging the scores of 10 persons and symbolizing them according to the following criteria. The results are shown in Table 4.
:: Average point 3.5 or more ○: Average point 2.5 or more, less than 3.5 Δ: Average point 1.5 or more, less than 2.5 ×: Average point less than 1.5

  As is clear from the results in Table 4, breads 1 to 3 to which bread quality improvers 1 to 3 according to the examples were added were prevented from aging even when time passed after production, and the texture was Was also good. On the other hand, although the bread 4 which added the quality improving agent 4 for bread which is a comparative example could prevent aging, food texture was inadequate. Moreover, the bread 5 to which the quality improving agent 5 for breads which is a comparative example was added was inadequate in the antiaging effect and the texture improvement effect.

Claims (3)

A bread quality improver for use in the preparation of an emulsifier free bread, wherein the bread quality improver comprises reduced indigestible dextrin as an active ingredient. A method for improving the quality of an emulsifier-free bread, which comprises adding reduced nondigestible dextrin to the emulsifier-free bread. Bread containing reduced indigestible dextrin and containing no emulsifier.