JPH10295253A - Bread and its producing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain bread which is provided with its original shape and taste and also with the eating feeling of a rice cake, that is, a glutinous feeling by using raw material powder consisting of the respectively specified quantities of flour, hydroxypropyl starch and/or acetyl starch and gelatinized starch. SOLUTION: Raw material powder consisting of 62-92.5 (wt.)pts. flour, 7-30 pts. hydroxypropyl starch and/or acetyl starch and 0.5-8 pts. gelatinized starch is used as the main raw material at the time of producing bread. Besides, it is favorable that more than one or two kinds which are selected from tapioca starch, waxy cornstarch and glutinous rice are made to be the raw material in hydroxypropyl starch and/or acetyl starch. Besides, it is favorable that gelatinized starch is provided with 5-25 cool water swelling degrees.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to breads, and more particularly to breads having a novel texture and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, consumer orientation has diversified, and there has been a tendency to demand new types of foods that are not caught by existing concepts, or foods that have an unprecedented texture. Texture is required.

[0003] Bread is one of the indispensable foods in Japan and there are many kinds. There is a wide variety of breads from those with tough elasticity of lean prescriptions such as French bread to those with very rich prescriptions such as Panettone and Brioche, which have a crisp but crisp texture. Being manufactured. However, even with these many types, none of them had the texture of bread.

[0004] On the other hand, mochi is one of the foods that have been baked or boiled since ancient times, and its texture has been inherited as a potentially favorable texture by Japanese people.
However, rice cakes and breads have heretofore been incompatible foods, that is, foods in the category of typical Japanese and Western foods.However, rice cake-like textures, that is, breads with a moist texture, are obtained. If you can, it will be a bread that can be accepted by those who like Japanese food.

As a method of using modified starch in bread, a method of using α-modified starch as a method of improving the softness of bread (Japanese Patent Application Laid-Open No. 59-175845) and a method of using a specific processed starch (Japanese Patent Application Laid-Open No. 4-91744, JP-A-5-917
No. 15296), a method of improving the quality of bread by replacing part of flour with processed starch and gluten (Japanese Patent Laid-Open No. 3-871).
No. 35), a method of improving the quality using a heat-moisture treated starch (JP-A-6-169680), an oil / fat composition containing a processed starch for bakery foods (JP-A-5-153897, JP-A-8-196198, No. Hei 8-224057) has been proposed. However, each of these methods
It does not embody or suggest crunchy breads.

[0006]

The problem to be solved by the present invention is to provide bread having the original shape and flavor of bread, and having a mochi-like texture, that is, a chewy texture.

[0007]

Means for Solving the Problems As a result of intensive studies in view of the present situation, as a main raw material for producing bread, a raw material powder consisting of wheat flour, a specific processed starch and a specific ratio of α-modified starch is used. The inventors have found that the object of the present invention can be solved by using the present invention, and have completed the present invention.

That is, as main ingredients for producing breads, flour 62 to 92.5 parts by weight, hydroxypropyl starch and / or acetyl starch 7 to 30 parts, and α-starch 0.5 to 8 parts by weight Wherein hydroxypropyl starch and / or acetyl starch are preferably made from one or more selected from tapioca starch, waxy corn starch and waxy rice starch. Are breads using α-modified starch having a degree of cold water swelling of 5 to 25.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, breads mainly consist of wheat flour, yeast, salt, water, yeast food, and the like.
After adding the necessary auxiliary materials to form a dough, fermenting and expanding the dough, baking, fry, steaming and other heat treatments were performed.Specifically, breads such as Pullman, British bread, baguettes, In addition to various rolls such as French bread such as Parisian, sweet roll, buns, table roll, etc., it refers to what is generally referred to as East donut, Chinese bun and the like.

The term "sub-material" used herein refers to a sub-material generally used in the manufacture of bread or a sub-material used in accordance with the type of bread, desired quality, and the like. Carbohydrates such as isomerized sugars, oligosaccharides, and reduced starch decomposed products, dairy products such as skim milk powder, whole milk powder, shortening, oils such as margarine, butter, emulsified fats and oils, glycerin fatty acid esters, sucrose fatty acid esters, etc. Emulsifiers, spices such as cinnamon and basil, brandy, liquors such as rum, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts, amylolytic enzymes such as α-amylase, β-amylase and glucoamylase Fragrances (eg, vanilla essence), artificial sweeteners (eg, aspartame), dietary fiber (eg, indigestible Kisstrin), active gluten,
Cocoa powder and the like can be exemplified.

[0011] In the present invention, as a main raw material, wheat flour 62-9
A mixture consisting of 2.5 parts by weight, 7 to 30 parts by weight of hydroxypropyl starch and / or acetyl starch, and 0.5 to 8 parts by weight of α-starch is used in place of conventional wheat flour. It is called raw material powder.

As the flour used in the present invention, wheat flour usually used in the production of bread is used, and if necessary, a part thereof can be replaced with rye flour, corn flour, graham flour, rice flour or the like. The replacement amount is 30% by weight or less, preferably 5 to 20% by weight of the raw material powder.
The amount can be used to replace the flour in the raw flour.

[0013] Hydroxypropyl starch and acetyl starch are one type of modified starch (also called modified starch). In addition to these, processed starch, carboxymethyl starch,
Many things such as phosphate starch, succinate starch and octenyl succinate starch are known, but among them, only hydroxypropyl starch and / or acetyl starch are effective in the present invention.

The hydroxypropyl starch used in the present invention is a starch obtained by hydroxypropylating propylene oxide by acting on starch, and the acetyl starch is a starch acetylated by acting acetic anhydride or vinyl acetate monomer on starch. These are produced according to a conventional method, and their degree of substitution (expressed by the number of moles of hydroxypropyl group or acetyl group per anhydroglucose residue of starch) is 0.1.
It is desirably 015 or more, preferably 0.03 to 0.2. If the degree of substitution is less than 0.015, it will be difficult to obtain a chewy texture, and if it exceeds 0.2, the effect will not change and it will not be economical.

If the substitution degree of the hydroxypropyl starch and the acetyl starch is within the above-mentioned range, it is also possible to use those which have been subjected to a crosslinking treatment. The degree of crosslinking in that case is
Maximum viscosity of 1 when measured by Brabender amylograph
At a concentration of about 000 BU, the temperature is raised to 94 ° C., and the measurement is performed under the condition of heating at 94 ° C. for 10 minutes, and the maximum viscosity is set to be equal to or higher than the viscosity after 94 minutes at 94 ° C. Is preferred. The hydroxypropyl starch and acetyl starch used in the present invention do not include those which have been converted to α-form.

The types of starch used for producing hydroxypropyl starch and acetyl starch include commercially available starches, such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, sago starch, sweet potato starch and the like. Among them, it is more effective and preferable to use one or more selected from tapioca starch, waxy corn starch and waxy rice starch.

The α-modified starch used in the present invention is obtained by subjecting starch, processed starch, and cereal flour to α-treatment and drying to obtain a powder. Generally, α-modified starch (α-modified starch) is used. ), And refers to products referred to as alpha flour. These can be manufactured according to a conventional method. That is, starch,
The processed starch or flour is heated in the presence of water using a drum dryer, extruder, spray dryer, or the like to α-form and dry the starch, and then, if necessary, pulverized to obtain a powder.

The starch used as the raw material of the α-modified starch is corn starch, wheat starch, potato starch, rice starch,
Commercially available untreated starch such as high amylose corn starch, tapioca starch, waxy corn starch, and the like, and processed starch is starch obtained by processing commercially available untreated starch, specifically, acid-treated starch, sodium hypochlorite treatment Flours, rice flours, corn flours, and the like can be mentioned as flours such as starch, cross-linked starch, etherified starch, esterified starch, cross-linked etherified starch, cross-linked esterified starch and the like. Also,
These starches, processed starches, and flours can be used in combination.

As the α-modified starch, many of these can be used. Among them, the degree of cold water swelling is 5%.
It is more preferable to use the α-modified starchy material of the above (1) to (25), since it is possible to suppress crimping after firing and obtain breads having an excellent shape. The α-starch having a cold water swelling degree of 5 to 25 can be obtained by using raw starch which is hard to gelatinize untreated starch, such as corn starch, wheat starch, high amylose corn starch, rice starch and flour. In addition, starch which is easily gelatinized,
For example, even if tapioca starch or potato starch is used as a raw material, a modified starch having a preferred degree of swelling in cold water can be obtained by using a processed starch whose degree of swelling is adjusted by crosslinking.
If the degree of cold water swelling is in this range, crosslinking and acetylation, esterification such as hydroxypropylation,
Preferable results can be obtained by combining etherification treatment or by combining two or more kinds of α-modified starch to obtain a predetermined degree of cold water swelling.

The degree of cold water swelling described in the present invention is measured by the following method. That is, about 1 g of a sample in terms of dry matter was dispersed in 100 ml of water at 25 ° C, gently stirred in a thermostat at 25 ° C for 30 minutes, and then centrifuged (3000 rpm).
m, 10 minutes) and separate into a gel layer and a supernatant layer. Next, the weight of the gel layer was measured and this was designated as A. Next, the weight-measured gel layer is dried (105 ° C., constant weight), and the weight is measured.
This is B, and the degree of cold water swelling is represented by A / B.

The present invention relates to a method for producing bread in which flour is generally used as a main ingredient.
This can be achieved by using a raw material powder consisting of 92.5 parts by weight, 7 to 30 parts by weight of hydroxypropyl starch and / or acetyl starch, and 0.5 to 8 parts by weight of α-starch in place of wheat flour. If any one of the three raw material powders deviates from the above range, breads having the original shape and flavor of bread and having a moist texture cannot be obtained. For example, when the proportion of the flour is less than 62 parts, the flavor, shape and internal phase of the bread are inferior, and when the proportion exceeds 92.5 parts, the bread does not have a sticky feeling, and hydroxypropyl starch and / or acetyl starch, or If the α-starch deviates from the upper limit, the shape and the internal phase are inferior, and if the α-starch deviates from the lower limit, the mochi feeling is inferior.

The present invention is characterized in that the above-mentioned raw material powder is used in place of flour, and other production conditions are not particularly limited, and a conventional method can be followed. That is, it can be manufactured by any of the commonly used methods for producing bread, such as the medium seed method, the direct kneading method, and the like. Blend ingredients other than the required raw material powder, such as sugar and fats and oils, add water, knead, and bake and steam through fermentation, splitting, rounding, shaving, molding, mold filling, and filling in accordance with the usual methods. It is obtained by heat treatment such as frying. Further, the raw material powder of the present invention can be used in the form of a premix mixed in advance, or may be added and mixed during the production of breads.

[0023] In addition, freezing-resistant yeast, oxidizing agents (eg, ascorbic acid), and starch-degrading enzymes (eg,
If the technique of frozen dough using glucoamylase) is applied, it can be applied to frozen dough, and when it is desired to impart physiological functions or fortify nutrients, components having the respective functions, such as various dietary fibers, various Oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, polyphenols, minerals, and the like can be added as desired.

The breads of the present invention thus obtained have the original shape and flavor of bread, and also have a mochi-like texture, that is,
It has an unprecedented chewy texture and can be said to be a so-called Japanese bread.

[0025]

EXAMPLES Next, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, parts are parts by weight,
% Indicates% by weight.

[0026]

[Reference Example 1] 25 parts of sodium sulfate was dissolved in 130 parts of water,
A slurry obtained by dispersing 100 parts of tapioca starch in this solution was added to 5
These were prepared under stirring, and 30 parts of a 3% aqueous solution of sodium hydroxide and 0.6 part, 1.2 parts, and 2.3 parts of propylene oxide were added thereto with stirring.
Parts, 6 parts and 12 parts were added to each, and the mixture was reacted at 41 ° C. for 22 hours, neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain a sample no. 1 to 5 hydroxypropyl starches were obtained. The respective degrees of substitution were 0.011 (sample No. 1) and 0.022.
(Sample No. 2), 0.041 (Sample No. 3), 0.
104 (Sample No. 4), 0.188 (Sample No. 5)
Met.

[0027]

Reference Example 2 Sample No. 1 was prepared in the same manner as in Reference Example 1 except that tapioca starch was replaced with potato starch and the amount of propylene oxide added was changed to 7 parts. Thus, hydroxypropyl starch No. 6 was obtained. The substitution degree was 0.125.

[0028]

Reference Example 3 A slurry was prepared by adding 100 parts of glutinous rice starch to 120 parts of water, and a 3% aqueous solution of caustic soda was added with stirring to adjust the pH.
After maintaining at 8.0 to 9.5, 7 parts of acetic anhydride was added at room temperature and reacted for 3 hours, neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain a sample No. 7 was obtained. The degree of substitution was 0.067.

[0029]

REFERENCE EXAMPLE 4 A slurry was prepared by adding 10 parts of sodium sulfate and 100 parts of waxy corn starch to 120 parts of water, and a 3% aqueous solution of caustic soda was added thereto.
After maintaining 0.01 at 0.01 ° C., 0.01 part of sodium trimetaphosphate was added and reacted at 41 ° C. for 8 hours, then neutralized to pH 9.0 with hydrochloric acid, cooled to 25 ° C., and adjusted to pH 8.0 with 3% aqueous sodium hydroxide solution. While maintaining at 9.5, 8 parts of acetic anhydride was added and reacted for 3 hours, neutralized with hydrochloric acid, washed with water, dehydrated,
After drying, sample no. Thus, a phosphoric acid-crosslinked acetyl starch of No. 8 was obtained. The degree of acetylation is 0.075, 6%
The maximum viscosity in a Brabender amylograph measured by the concentration was 1020 BU, and the viscosity after 10 minutes at 94 ° C. was 910.
It was BU.

[0030]

[Reference Example 5] 25 parts of sodium sulfate was dissolved in 130 parts of water.
100 parts of tapioca starch is added to this to form a slurry.
While maintaining the pH at 11.2 to 11.4 with an aqueous solution of caustic soda, 7 parts of sodium monochloroacetate was added thereto.
After reacting for an hour, the mixture was neutralized with hydrochloric acid, washed with water and dried to obtain carboxymethyl starch having a substitution degree of 0.053 (sample No. 9).

[0031]

Reference Example 6 Two slurries were prepared by adding 10 parts of sodium sulfate and 100 parts of tapioca starch to 120 parts of water, and a 3% aqueous solution of caustic soda was added thereto to adjust the pH to 11.2 to 11.1.
While maintaining the temperature at 4, the sodium trimetaphosphate (1.2 parts, sample No. 10) and 0.65 parts (sample No. 11) were added and reacted at 45 ° C. for 5 hours. Then neutralize with hydrochloric acid,
After washing with water, a slurry having a starch concentration of 38% was converted to α-form using a double drum drier, dried and pulverized. 9 and 10 α-modified starches were obtained. The degree of cold water swelling of both samples was 4.1 (Sample No. 10) and 6.2 (Sample N).
o. 11).

[0032]

Reference Example 7 Two parts of a slurry were prepared by adding 20 parts of sodium sulfate and 100 parts of potato starch to 120 parts of water.
% Sodium hydroxide solution, 6 parts of propylene oxide, and 0.2 parts and 0.11 parts of sodium trimetaphosphate were added thereto, and the mixture was reacted at 43 ° C. for 21 hours, and neutralized with hydrochloric acid.
Washed with water. Then, α-modified starch was obtained according to Reference Example 6.
Their cold water swelling degree was 20.5 (Sample No. 12), 3
1.0 (Sample No. 13).

[0033]

Example 1 Flour, Sample No. Processed starch containing 1 to 9 hydroxypropyl starch and acetyl starch, sample N
o. Using the α-modified starch of No. 11, mountain-type bread was produced by the following method in the following mixing ratio.

[0034] <Blending ratio> sponge control group Examples and 42 parts Comparative Example ku strong flour 70 parts 70 parts yeast 1 part 1 part yeast food 0.1 parts 0.1 parts Water 42 parts This捏 control group examples and Comparative Example Section Strong flour 30 parts 8 parts Sample No. 1-9-18 parts Alpha-modified starch (Sample No. 11) -4 parts Sugar 6 parts 6 parts Salt 2 parts 2 parts Skim milk powder 2 parts 2 parts Shortening 5 parts 5 parts Water 24 parts 34 parts

<Manufacturing conditions> Medium seed kneading temperature: 24 ° C. Medium seed fermentation temperature: 4 hours Main kneading temperature: 28 ° C. Floor time: 25 minutes Division: 250 g × 2 Bench time: 20 minutes Hoiro: 60 minutes Baking Temperature: 175 ° C Baking time: 22 minutes (gas convection) The obtained mountain bread was evaluated according to the following evaluation criteria.
Table 1 shows the results.

<Volume> The volume of bread is measured by the rapeseed substitution method, and expressed as a specific volume obtained by dividing the volume by the weight of the bread.

<Flavor, shape and internal phase as bread> ＞: good 〇: somewhat good △: slightly poor
×: defective

<Texture> ：: Mochi-like mochi texture is remarkable. 〇: Mochi-mochi texture is somewhat remarkable. Δ: Somewhat mochi texture is provided, but there is no great difference from conventional bread texture. : Same as conventional bread texture

[0039]

[Table 1]

[0040]

Example 2 In Example 1, the sample No. Using hydroxypropyl starch of Sample No. 4 as α-modified starch,
Except that 10 to 13 were used, mountain-shaped bread was produced in the same manner as in Example 1 and evaluated in the same manner, and the results are shown in Table 2.

[0041]

[Table 2]

[0042]

Example 3 In Example 1, the sample No. Sample No. 4 as hydroxypropyl starch and α-modified starch. 11 and these are used in the proportions (expressed in parts) shown in Table 3. The amount of water added in the main kneading is 40 parts when the amount of the α-starch used is 6 to 10 parts, and 0 to 1 part. In the case of No., mountain-shaped bread was produced in the same manner except that 24 parts were used, and the results of the evaluation are shown in Table 3.

[0043]

[Table 3]

[0044]

Example 4 Sample No. 1 was used as acetyl starch. 8. English bread was produced by a direct kneading method using the following blending ratio and production conditions using α-modified wheat starch “Matsunoline W” (Matsuya Chemical Industries, cold water swelling rate 16.1) as α-modified starch.

<Blending ratio> Strong flour 80 parts Acetyl starch (Sample No. 8) 18 parts α-starch "Matsunoline W" 2 parts Yeast 2.2 parts Yeast food 0.1 parts Sugar 3 parts Salt 2 parts Shortening 3 parts Water 65 parts

<Manufacturing conditions> Kneading temperature: 27 ° C Fermentation time: 90 minutes, 20 minutes after punching Division: 260 g Bench time: 20 minutes Proofer: 60 minutes Firing temperature: 200 ° C Firing time: 40 minutes (electric oven) The obtained British bread had the same shape, flavor, and internal phase as normal products, and had a mochi-like, mochi-like texture.

[0047]

Example 5 Sample No. 1 was used as hydroxypropyl starch.
3. α-modified corn flour as α-modified starch
-Butter roll was produced using a cornflower (cold water swelling degree: 15.7) at the following compounding ratio.

[0048] <Blending ratio> sponge strong flour 70 parts yeast 3.5 parts of yeast food 0.1 parts Water 40 parts This捏 strong flour 8 parts of hydroxyethyl starch (Sample No.3) 19 parts α- of starch ( Alpha-modified corn flour) 3 parts Sugar 12 parts Salt 1.7 parts Skim milk powder 3 parts Margarine 15 parts Whole egg 15 parts Water 12 parts

<Manufacturing conditions> Medium seed kneading temperature: 25 ° C. Medium seed fermentation temperature: 2 hours 30 minutes Main kneading temperature: 28 ° C. Floor time: 30 minutes Division: 45 g Bench time: 15 minutes Hoiro: 55 minutes Baking Temperature: 200 ° C. Baking time: 12 minutes (electric oven) The obtained butter roll had the same shape, flavor, and internal phase as normal products, and had a mochi-like, mochi-like texture.

[0050]

Example 6 Chinese buns were produced by wrapping the ingredients with the skin of Chinese buns prepared in the following proportions. <Blending ratio> Soft flour 60 parts Strong flour 15 parts Acetyl starch (Sample No. 7) 21 parts α-modified starch (Sample No. 12) 4 parts Yeast 3.2 parts Baking powder 1 part Sugar 12 parts “H -PDX "* 3 parts Salt 1 part Shortening 5 parts Water 57 parts * Made by Matsutani Chemical Industries, reduced starch decomposed product

<Manufacturing conditions> Mixing: 4 minutes at low speed, 30 seconds at high speed, 3 minutes at low speed after adding fats and oils, 30 seconds at high speed Dough kneading temperature: 27 ° C. Floor time: 10 minutes Dough splitting, packing: 60 g of dough, ingredients 35 g Proofer: 30 minutes Steaming: 15 minutes (using a steamer) The obtained Chinese bun was not changed in shape, flavor, or internal phase from a normal product, and had a mochi-like, mochi-like texture.

Claims (4)

[Claims] 1. Raw materials for producing breads: 62 to 92.5 parts by weight of wheat flour, 7 to 30 parts by weight of hydroxypropyl starch and / or acetyl starch and 0.5 to 8 parts by weight of α-starch. Breads using raw material powder consisting of parts. 2. The bread according to claim 1, wherein the hydroxypropyl starch and the acetyl starch are made from one or more selected from tapioca starch, waxy corn starch and glutinous rice starch. 3. An α-modified starch having an swelling degree of cold water of 5 to 25.
The breads according to claim 1, wherein the breads are modified starch and / or α-modified flour. 4. In the production of breads, as a main raw material,
Raw material powder consisting of 62 to 92.5 parts by weight of wheat flour, 7 to 30 parts by weight of hydroxypropyl starch and / or acetyl starch and 0.5 to 8 parts by weight of α-starch was used in place of conventional wheat flour. Characteristic bread manufacturing method.