JPH0685675B2 - Bread modifier and bread dough containing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a bread modifier and a bread dough containing the modifier.

More specifically, a natural gum agent selected from the group consisting of karaya gum, tragacanth gum and pectin, and a bread modifier containing a composition obtained by blending glycerin fatty acid ester as an active ingredient, and the modifier. It relates to the dough to be used.

[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 added amount is increased by not imparting softness to the bread product,
There is a defect that the flavor of bread is deteriorated and workability is deteriorated due to stickiness of bread dough.

[Means for solving problems]

The inventors of the present invention are natural products that meet the needs of consumers and are used for agents other than conventional quality improving agents for bread, especially for softening the bread and improving the texture (the bread does not stick). The present invention has been completed as a result of earnest research for finding an extremely effective agent.

That is, the present invention provides (a) one or more natural gums selected from the group consisting of karaya gum, tragacanth gum and pectin, and (b) glycerin fatty acid ester, the former (a): the latter (b). A bread modifier containing the composition as an active ingredient, which is blended so that the weight ratio thereof is 1: 0.1 to 10.
Specifically, it relates to a softening agent for bread and a texture improving agent.

The present invention also comprises (a) one or more natural gums selected from the group consisting of karaya gum, tragacanth gum and pectin, and (b) glycerin fatty acid ester.
The composition prepared by blending the former (a) and the latter (b) in a weight ratio of 1: 0.1 to 10 was added per 0.1 part by weight of flour to 0.1.
The present invention relates to bread dough characterized by being contained in a proportion of 5 parts by weight.

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 fatty acid or a derivative thereof, such as glycerin fatty acid monoester (commonly known as monoglyceride), glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinoleic acid ester and the like. Point 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 (1), 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 natural gum (a) in the bread modifier of the present invention
The weight ratio of glycerin fatty acid ester (b) is
(A): It is sufficient if (b) satisfies 1: 0.1 to 10. When the glycerin fatty acid ester (b) is less than 0.1 with respect to the natural gum agent (a) 1, the baked bread tends to have insufficient softness, and conversely, the glycerin fatty acid ester (b) is 10 or less. If it exceeds, the baked bread becomes sticky in texture, and both are unsatisfactory as bread.
That is, this ratio of (a) :( b) is important in order to make the bread soft and free from stickiness.

Further, the necessary amount of the natural gum agent and glycerin fatty acid ester to be added to the bread dough is 0.1 to 100 parts by weight of the natural gum agent and glycerin fatty acid ester together with 100 parts of flour (parts by weight, the same below). 5 copies is enough. 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 times or more is not very costly. has no meaning.

You may add other bread modifiers to the bread modifier of this invention as needed.

For example, ammonium chloride, ammonium sulfate, ammonium hydrogenphosphate, etc., which are nutrient sources for yeast, hardness of water, calcium carbonate, calcium sulfate, which is a pH adjuster,
Primary calcium phosphate, potassium bromate, ammonium persulfate, ascorbic acid and other oxidizing agents, glutathione, cysteine and other reducing agents, amylase, protease and other enzymatic agents, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester,
Surfactants such as lecithin, enzymatically decomposed lecithin and calcium stearyl lactate, dispersants such as sodium chloride, starch and wheat flour can be used in combination with the bread modifier of the present invention.

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 bread dough made by adding and kneading the above-mentioned natural gum and bread modifier containing glycerin fatty acid ester as an active ingredient to a bread ingredient containing wheat flour as a main ingredient, according to a conventional method, by fermentation and baking, This makes it possible to obtain high-quality bread that is soft and has no stickiness.

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 or more of emulsifiers, seasonings (glutamic acids and nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, chemical leavening agents, flavors, or the like. 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, examples (including reference examples and comparative examples) will be shown to explain the present invention in more detail. All parts in the examples are parts by weight.

Reference Example Bread dough and 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 bread is evaluated.

Using a vertical mixer (Kanto mixer 10 coats) and a hook, use a medium blending 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 a bread modifier, add it with this middle kind. However, it is basically okay to put it in a main kneading machine] into a ball, knead it at a low speed for 2 minutes, and a medium and high speed for 1 minute to adjust the kneading temperature to 24 ° C to prepare a medium seed 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
Part, salt 2 parts, sugar 5 parts, skim milk powder 1 part, water 25 parts, fats and oils (only fats and oils are added in the middle of kneading), up to this point is the basic mixture, and as described above for bread modification The agent may be added by this kneading. In this reference example, a bread modifier is added to the medium seed. If necessary, the required amount of water may be added. ] Was added and kneaded at low speed for 3 minutes and medium and high speed for 4 minutes, and then fats and oils were added, and further kneaded at low speed for 2 minutes and medium and high speed for 3 minutes to obtain a final kneaded material. The dough temperature at this time is about 27.5 ° 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 the following, the dough and bread were produced and evaluated under the same conditions as the above conditions in both Examples and Comparative Examples. Examples 1 to 4 and Comparative Examples 1 to 5 Bread was produced using the production conditions, production method and evaluation method shown in the reference example, 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 in the medium-type blended material.

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

[Effect of the Invention] As described above, (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 composition prepared by blending (a) :( b) in a weight ratio of 1: 0.1 to 10 has an excellent pan-softening effect and a stickiness preventing effect, that is, a texture improving effect. Was confirmed. Therefore, when a bread modifier containing the composition as an active ingredient or a bread dough containing the bread modifier is used, a very soft (soft) textured bread can be produced.

Claims (6)

[Claims] 1. One or two natural gums selected from the group consisting of (a) karaya gum, tragacanth gum and pectin.
Bread modification containing as an active ingredient a composition comprising at least one of the above and (b) glycerin fatty acid ester in a weight ratio of the former (a): the latter (b) of 1: 0.1 to 10 Agent. 2. 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. A bread modifier. 3. The bread modifier according to claim 2, wherein the organic acid constituting the glycerin organic acid fatty acid monoester is citric acid, succinic acid, tartaric acid, or diacetyltartaric acid. 4. One or two natural gums selected from the group consisting of (a) karaya gum, tragacanth gum and pectin.
0.1 to 10 parts by weight of wheat flour with a composition obtained by blending at least one of the above and (b) glycerin fatty acid ester so that the weight ratio of the former (a) to the latter (b) is 1: 0.1 to 10. 5
Bread dough characterized by being contained in a ratio of parts by weight. 5. 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. Bread dough described in the item. 6. The dough according to claim 5, wherein the organic acid constituting the glycerin organic acid fatty acid monoester is citric acid, succinic acid, tartaric acid, or diacetyltartaric acid.