JPH0687728B2 - Bread making method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing bread. More specifically, the present invention relates to a method for producing bread, which comprises using a specific water-in-oil type emulsion composition that is emulsion stable when kneading dough.

According to the method for producing bread of the present invention, the bread is softer (softer) than the bread obtained by the conventional method, the softness is maintained, the texture is good, and the texture of the bread is very smooth. Is obtained.

[Conventional technology and its problems]

The secret to making good bread has long been said to be to add enough water to the dough and bake it well. In fact, according to the American bread standard, bakery products have as much water as possible within the specified water content range of each product. I try to make products. It is also known that when the water content of bread is different by 2% by weight, the freshness after production is different by one day.

In this way, by increasing the water absorption of the bread dough as much as possible, it is possible to maintain the freshness of the baked bread for a long time. In addition, an antioxidant for bread dough (glycerin monofatty acid ester etc.) is usually added. It has been confirmed that the addition of the antioxidant does not increase the water absorption of the bread, but has the effects of softening the crumbs, improving the mechanical properties of the dough, and increasing the bread volume.

However, the import of wheat flour, which is the main ingredient of bread, from Canada (high water absorption) has decreased in recent years, and US wheat flour (which has relatively low water absorption) has less protein than Canadian wheat flour. ) Is used overwhelmingly. As a result, the amount of water absorbed into the bread dough has decreased compared to the past, and it is the current situation that baked bread cannot be obtained as soft as when Canadian flour was used. Regarding the water absorption of bread dough, there is a limit to the amount of water absorption no matter how highly water-absorbent wheat flour is used. If the water absorption becomes excessive, the dough becomes sticky and adheres to the machine when passing through the machine used in each process of baking, causing loss, temporarily stopping the machine, removing the adhered bread dough, cleaning, etc. Cause troubles of
It significantly reduces bread productivity. For this reason, it is practically difficult to produce high-quality, slow-aging bread at the site of bread dough by increasing the amount of water absorbed. Since the main focus is on the production of bread that emphasizes productivity by mass production, the water absorption of bread dough is small when viewed from an appropriate amount, and the fact is that relatively firm bread dough is manufactured. Inevitably, the bread that rises tends to be harder.

The anti-aging effect of the addition of anti-aging agent is clear, as seen in many patents, and it can be added as a part of the formulation during the production of bread dough, or it can be a raw material oil for bread making such as shortening or margarine in advance. In many cases, oils and fats containing an antiaging agent (glycerin monofatty acid ester etc.) are used. However, while anti-aging agents play a major role in softening bread as described above, they also have many side effects. That is, anti-aging agents (glycerin mono-fatty acid ester, etc.) require the addition amount of 0.5 to 1% by weight with respect to the flour to maximize their effects, but with this amount, the dough becomes rough, The taste of the emulsifier has the adverse effect of impairing the preferable flavor peculiar to bread produced by fermentation and baking, and excessive use of an antioxidant has a fatal effect on the flavor of bread, so the actual amount added is from the maximum effective amount. I have no choice but to control it to a low amount,
It is limited to about 0.3% by weight.

Further, in the conventional fat and oil manufacturing technology, although it is possible to contain water in the fat and oil in an amount of 5 to 60% by weight, the water in the fat and oil is separated by a strong mechanical impact when kneading the bread dough,
There was a problem that the dough was softened by being absorbed by the gluten and starch in the bread dough and became a greasy fat with a defect in mechanical resistance unless the amount of water charged to the dough was reduced.

In addition, in order to solve such a problem, by substantially increasing the water absorption of the bread dough in the oil and fat material which is the main raw material for bread making, the amount of baked water is large, and the degree of alphalation is high. For the purpose of obtaining bread, in a dough during kneading and baking, an emulsion-stable water-in-oil emulsified oil / fat composition (water content 5 to 60% by weight) in which the water phase in the oil phase does not separate up to around the boiling point of water Is used as an oil or fat for kneading bread dough (JP-A-61-1564).
No. 0) is proposed, and specifically, the purpose is achieved by containing 35% by weight or more of polyglycerin-condensed ricinoleic acid ester in the emulsifier of the water-in-oil type emulsion oil / fat composition. .

However, the technique disclosed in this publication has at least two deficiencies in practical use. One is the poor flavor derived from polyglycerin-condensed ricinoleic acid ester, and this defect is fatal to bread, which is a fermented food that emphasizes flavor. The other is Table-1 of the publication.
Insufficient bread hardness, as shown in.

[Means for solving problems]

The present inventors have focused on increasing the water absorption of bread, which is the key to making good bread, and can substantially increase the water absorption of dough without reducing the water absorption of the dough, which is usually limited in terms of mechanical resistance. The present invention has been completed as a result of intensive research on a method for producing bread.

That is, the present invention, the bread raw material components containing wheat flour as a main component,
A method for producing bread, which comprises adding and kneading the following (1) water-in-oil emulsion oil / fat composition to 1 to 50 parts by weight per 100 parts by weight of wheat flour, and then performing fermentation and baking by a conventional method. Related to.

(1) Water-in-oil emulsion obtained by mixing and emulsifying an oil phase (hereinafter abbreviated as oil phase (A)) containing a glycerin difatty acid ester having an elevated melting point of 30 ° C. or less and lecithin or / and a lecithin derivative as essential components and an aqueous phase An increasing melting point in the oil phase (A), which is characterized in that an oil phase (hereinafter abbreviated as oil phase (B)) containing glycerin trifatty acid ester having an increasing melting point of 25 ° C. or more as an essential component is added to the oil and fat composition. The amount of glycerin difatty acid ester at 30 ° C or less is 55% by weight or more, and the amount of glycerin trifatty acid ester at an ascending melting point of 25 ° C or more in the oil phase (B) is 55% or more.
The weight ratio of the oil phase (A) and the oil phase (B) is in the range of 0.2 to 5 with respect to 1 of the oil phase (A), and the melting point is 30 ° C or less. The amount of glycerin difatty acid ester is 30% by weight in the oil phase [oil phase (A) + oil phase (B)]
And the weight ratio of the oil phase [oil phase (A) + oil phase (B)] to the water phase is 1 to the oil phase [oil phase (A) + (B)] to 0.25 to water phase.
9. A water-in-oil emulsion oil / fat composition which is 9.

The glycerin difatty acid ester having an ascending melting point of 30 ° C. or less as used in the present invention is one in which the 1- and 3-position —OH groups of glycerin or the 1- and 2-position —OH groups are esterified with a fatty acid. It is a diglyceride that is liquid or semi-solid within the temperature range (10 to 30 ° C). The fatty acid constituting such glycerin difatty acid ester is preferably an unsaturated fatty acid having 16 to 22 carbon atoms. Glycerin difatty acid ester having an elevated melting point of 30 ° C. or lower is a method for esterifying a fatty acid composition having a high unsaturated fatty acid level and glycerin, or an oil having a high unsaturated fatty acid residue level, for example, coconut oil, palm kernel oil, It is selected from milk fat, safflower oil, olive oil, cottonseed oil, rapeseed oil, helsin rapeseed oil, palm oil, soybean oil, corn oil, lard, beef tallow, fish oil, whale oil and their hardened oils, fractionated oils, randomized oils, etc. It is obtained by a method of transesterifying a mixture of one or more kinds of fats and oils and glycerin in the presence of a hydroxide of an alkali metal or / and an alkaline earth metal. In order to increase the glycerin difatty acid ester content in the glycerin difatty acid ester-containing material obtained by these methods, a molecular distillation method or a silicic acid column chromatography method is used.

Glycerin difatty acid ester with a melting point above 30 ° C
It does not contribute much to emulsion stability and is insufficient for this purpose.

The amount of glycerin difatty acid ester used in the production of the water-in-oil type emulsion composition used in the present invention is 55 in the oil phase (A).
The amount is preferably at least 60% by weight, more preferably at least 60% by weight. 55% by weight
If the amount is less than the above range, the emulsion becomes unstable, and particularly, long-term storage or separation of the aqueous phase at high temperature, oil off, etc. occur. Glycerin monofatty acid ester exhibits a gel structure which is considered to be due to the interaction between glycerin monofatty acid ester and water when it exceeds 10% by weight in the oil phase [oil phase (A) + oil phase (B)]. In addition, the storage stability of the water-in-oil emulsion, particularly the formation of gel particles during storage at low temperature and the nonuniformity of the structure, are not preferable. Therefore, it is preferable to remove as much as possible the excess glycerin monofatty acid ester formed in the reaction product mainly containing glycerin difatty acid ester by the molecular distillation method or the silicic acid column chromatography method.

The glycerin trifatty acid ester having an ascending melting point of 25 ° C. or higher in the present invention is an edible oil or fat having an ascending melting point of 25 ° C. or more, and is not particularly limited, soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, Any of vegetable oils and fats such as palm kernel oil, animal fats and oils such as beef tallow, lard, fish oil, whale oil, milk fat and the like can be used, and those hydrogenated and those transesterified should also be used. You can

The water-in-oil emulsion oil / fat composition obtained by using an edible oil / fat having an elevated melting point of less than 25 ° C. is slightly insufficient stability (static stability) in long-term storage or storage at high temperature, and in particular, When mechanical energy such as stirring and mixing is applied, the oil (liquid glycerin difatty acid ester, liquid glycerin trifatty acid ester, etc.) is partially separated and the aqueous phase is partially separated, which is insufficient.

The amount of glycerin tri-fatty acid ester having an ascending melting point of 25 ° C or higher in the oil phase (B) is 55% by weight or more, preferably 60% by weight or more. If it is less than 55% by weight, the emulsion becomes unstable.

In the oil phase (B), in addition to glycerin trifatty acid ester having an increasing melting point of 25 ° C. or higher, glycerin trifatty acid ester, glycerin difatty acid ester, glycerin monofatty acid ester, glycerin organic acid fatty acid ester, poly Glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, lecithin derivative, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, etc. may be contained.

The weight ratio of the oil phase (A) and the oil phase (B) of the present invention is preferably in the range of 0.2 to 5 in the oil phase (B) with respect to the oil phase (A) 1.
When the oil phase (B) is less than 0.2 with respect to the oil phase (A) 1, the stability of the water-in-oil type emulsified oil / fat composition deteriorates, and the oil phase (A)
If the oil phase (B) exceeds 5 against 1, the oil phase (A)
There is a strong tendency that emulsification with the water phase becomes difficult.

When producing the water-in-oil type emulsified oil / fat composition of the present invention, the mixing ratio of the oil phase and the water phase needs to be determined as follows. That is, the weight ratio of the water phase to the oil phase [oil phase (A) + oil phase (B)] is mixed and emulsified in a ratio of 0.25 to 9 of the water phase to 1 of the oil phase.

The water-in-oil type emulsified oil and fat composition of the present invention may include dairy products, inorganic salts, sugars, polymeric polysaccharides, flavoring agents, acids, flavoring agents, etc. as auxiliary components of the water phase or oil phase depending on the purpose. Can be included.

Of these, high molecular polysaccharides are particularly effective in further improving the emulsion stability at high temperatures. Specific examples of the high molecular polysaccharides include gum arabic, carrageenan, locust bean gum, xanthan gum, guar gum, tamarind seed polysaccharide, taracant gum, karaya gum, dextrin, pregelatinized starch, starch, carboxymethylcellulose, methylcellulose, sodium alginate, pectin, and Examples include agar.

The water phase constituting the water-in-oil type emulsified oil / fat composition of the present invention having water as a substrate may be only water. Further, as described above, it may be in the form of an aqueous liquid containing subcomponents such as dairy products (eg milk protein), flavoring agents, flavoring agents and the like.

The lecithin or / and lecithin derivative used in the present invention is one selected from the group of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, and lysophosphatidic acid. Two or more are selected,
Lecithin obtained from soybean or egg yolk is typical.

The content of lecithin and / or lecithin derivative in the oil phase (A) is 0.1% by weight or more, preferably 0.5 to 20% by weight.

The blending amount of lecithin or / and lecithin derivative is an amount as an acetone-insoluble matter, and the acetone-insoluble matter defines a pure lecithin content, and conforms to the regulation of the lecithin content described in the official standard for food additives. It is a thing.

The water-in-oil emulsion with a high water content obtained in this way is a stable emulsion that does not show defects such as leaching of water and oil-off that tend to occur in conventional water-in-oil emulsions. It is a thing.

In the present invention, the bread ingredient containing wheat flour as the main component, the above water-in-oil emulsion composition is kneaded to be added in an amount of 1 to 50 parts by weight per 100 parts by weight of wheat flour, and then fermented by a conventional method and Bread can be obtained by baking.

The bread in the present invention is a material for producing bread, for example, wheat flour as a main raw material yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion composition, Oil-in-water emulsion composition, etc.), water (kneading water), dairy products, salt, sugars, etc. are added, and if necessary, hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium 1 type or 2 types of enhancer, protein, chemical swelling agent, flavor, etc.
It refers to the one obtained by adding and kneading seeds or more and baking it through a fermentation process. Of course, bread with fillings or the like is also included in the bread of 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 breads, jam bread, bean jam, 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, the present invention will be described in more detail by showing Examples (including Reference Examples and Comparative Examples).

The parts and% in the examples are by weight unless otherwise specified.

Reference Example 1 Bread dough, 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 the 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, and the water-in-oil emulsion may be added in this intermediate type. However, since there is no problem even if it is put in with this kneading, in this example, the water-in-oil emulsion is used in this kneading. ] In a ball and kneaded at low speed for 2 minutes and at medium and high speed for 1 minute to adjust the kneading temperature to 24 ° C. to prepare medium seed dough. Next, this is fermented (medium seed fermentation).
The conditions at this time are medium seed fermentation temperature of 27 ° C, medium seed fermentation relative humidity of 75%, medium seed fermentation time of 4 hours and 30 minutes, intermediate seed fermentation end product temperature of 29.5 ° C.

Next, this medium-type fermented dough was mixed with the material for kneading (strong flour 30
Parts, 2 parts of salt, 5 parts of sugar, 1 part of skim milk powder, and predetermined parts of water (25 to 30 parts)] and kneaded at low speed for 3 minutes and medium to high speed for 4 minutes, and then water-in-oil emulsion composition Was added in a predetermined amount (5 to 15 parts) and further kneaded at a low speed for 2 minutes and a medium and high speed for 3 minutes to obtain a final kneaded dough. 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. Take bench time at room temperature for 20 minutes and restore with a moulder to recover the damaged fabric.

Next, the shaped product is put into 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 ℃ for 40 minutes, put in a plastic bag, seal, and then at 20 ℃ for 2 days (48 hours).
Save and use as a bread sample.

48 hours later, this bread was cut into a certain size (2.5 cm x 2.5 cm x 2.5 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.

Reference Example 2 Production Conditions, Production Method and Evaluation Method of Water-in-oil Emulsion Composition 75 parts of rapeseed oil and 25 parts of glycerin were mixed, 0.1 part of calcium hydroxide was added to carry out transesterification reaction, and then subjected to molecular distillation method. Glycerin monofatty acid ester was removed as much as possible to obtain an oil and fat composition having a composition shown in Table 2.

Further, an oil and fat composition was obtained by mixing the oil and fat composition and rapeseed oil in a ratio of 1: 1.

Table 2 summarizes the composition.

Reference Example 2-1 Oil phase (A) 20% containing 1% of high-purity soybean lecithin (acetone insoluble content: 95% or more) in an oil / fat composition adjusted to 40 ° C
2% salt, 0.2% milk flavor, 2 gum arabic
% And 65.8% of water, add a water phase whose temperature is adjusted to 40 ° C, and use a homochimiser (made by Tokushu Kika)
The emulsion was stirred by stirring at rpm. 10% of hardened fish oil (oil phase (B)) having an increased melting point of 35 ° C. adjusted to 40 ° C. was added thereto, stirred, and then rapidly cooled to obtain a water-in-oil type emulsified oil / fat composition.

Reference Example 2-2 10% of oil phase (A) containing 3% of high-purity soybean lecithin (acetone insoluble content 95% or more) in the oil composition adjusted to 40 ° C
To the mixture, add an aqueous phase prepared by dissolving and dispersing 2% of salt, 0.2% of milk flavor, 2% of gum arabic and 75.8% of water to 40 ° C, and using a homomixer (made by Tokushu Kiki), 70
The mixture was stirred at a rotation speed of 00 rpm to obtain an emulsion. To this was added 10% of semi-crystalline hydrogenated fish oil (oil phase (B)) having a melting point of 50 ° C. adjusted to 40 ° C., stirred, and then rapidly cooled to obtain a water-in-oil emulsion oil / fat composition.

Reference Example 2-3 5% of an oil / fat composition (oil phase (A)) whose temperature was adjusted to 40 ° C., a dissolved dispersion consisting of 2% of salt, 0.2% of milk flavor, 2% of gum arabic and 60.8% of water was added to 40 ° C. Add the temperature-controlled water phase to 7,000 rpm using a homomixer (made by Tokushu Kiki)
However, a uniform emulsion was not obtained.
However, 30% of a hydrogenated fish oil (oil phase (B)) having a rising melting point of 35 ° C., which was adjusted to 40 ° C., was added thereto, and the mixture was stirred and then rapidly cooled to obtain a water-in-oil emulsion oil / fat composition.

Reference Example 2-4 Dissolved dispersion consisting of 2% of salt, 2% of milk flavor, 2% of gum arabic and 65.8% of water in 40% of 20% of the oil / fat composition (oil phase (A)) adjusted to 40 ° C. Add the temperature-controlled water phase to 7,000 rpm using a homomixer (made by Tokushu Kiki)
The mixture was stirred at the number of revolutions of to obtain an emulsion. To this was added 10% of hardened fish oil (oil phase (B)) with a melting point of 35 ° C adjusted to 40 ° C,
After stirring, the mixture was rapidly cooled to obtain a water-in-oil emulsified oil / fat composition.

Reference Example 2-5 Oil phase (A) 20% containing 1% of high-purity soybean lecithin (acetone insoluble content: 95% or more) in the oil composition adjusted to 40 ° C
To the mixture, add an aqueous phase prepared by dissolving and dispersing a salt dispersion 2%, milk flavor 0.2%, gum arabic 2%, and water 65.8% at 40 ° C, and using a homomixer (made by Tokushu Kiki), 70
The mixture was stirred at a rotation speed of 00 rpm to obtain an emulsion. To this, 10% of rapeseed oil (oil phase (B)) adjusted to 40 ° C was added, and after stirring,
It was rapidly cooled to obtain a water-in-oil type emulsion oil composition.

Table 3 summarizes the composition and evaluation results of the water-in-oil emulsion oil and fat compositions obtained in Reference Examples 2-1 to 2-5.

The evaluation method is as follows.

50 g of each emulsion (water-in-oil type emulsified oil / fat composition) was placed in a 100-ml container with a transparent lid, and the emulsified state after storage at 25 ° C. for 3 months and the presence or absence of water separation were evaluated.

Examples 1 to 3 and Comparative Examples 1 to 6 Bread was produced using the production conditions, the production method, and the evaluation method shown in Reference Example 1, and the obtained bread was evaluated (evaluation of hardness). The manufacturing process of this bread is as follows.

The water-in-oil type emulsified composition in the present kneading material is referred to as Reference Example 2-
It was made by the production method shown in 1-2-5. Table 4 shows the types and blending amounts of the water-in-oil type emulsion compositions used in the respective examples and comparative examples, and the blending amount of water at the time of the final kneading.

The evaluation results of the obtained bread are shown in Table 5.

[Effects of the Invention] As described above, according to the method for producing bread using the specific water-in-oil type emulsion composition of the present invention, the bread is further softer than the bread obtained by the conventional method and the softness is maintained. A bread with a good texture and a very smooth bread texture can be obtained.

Claims (1)

[Claims] 1. A water-in-oil emulsified oil / fat composition of the following (1) is added and kneaded to 1 to 50 parts by weight per 100 parts by weight of wheat flour, and then kneaded with bread ingredients containing wheat flour as a main component. A method for producing bread, which comprises fermenting and baking by a method. (1) Water-in-oil emulsion obtained by mixing and emulsifying an oil phase (hereinafter abbreviated as oil phase (A)) containing a glycerin difatty acid ester having an elevated melting point of 30 ° C. or less and lecithin or / and a lecithin derivative as essential components and an aqueous phase An increasing melting point in the oil phase (A), which is characterized in that an oil phase (hereinafter abbreviated as oil phase (B)) containing glycerin trifatty acid ester having an increasing melting point of 25 ° C. or more as an essential component is added to the oil and fat composition. The amount of glycerin difatty acid ester at 30 ° C or less is 55% by weight or more, and the amount of glycerin trifatty acid ester at an ascending melting point of 25 ° C or more in the oil phase (B) is 55% or more.
The weight ratio of the oil phase (A) and the oil phase (B) is in the range of 0.2 to 5 with respect to 1 of the oil phase (A), and the melting point is 30 ° C or less. The amount of glycerin difatty acid ester is 30% by weight in the oil phase [oil phase (A) + oil phase (B)]
And the weight ratio of the oil phase [oil phase (A) + oil phase (B)] to the water phase is 1 to the oil phase [oil phase (A) + oil phase (B)] to 0.
A water-in-oil type emulsified oil and fat composition which is 25 to 9.