JPS589642A - Bread manufacturing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bread using a novel dough improving agent.

Bread is made by using wheat flour as the main ingredient, adding sugar and other auxiliary materials to make a base, fermenting it with yeast, and baking it. Normally, the quality of bread depends on the quality of the dough, so it is widely practiced to improve the dough by adding small amounts of chemicals. Because mechanical durability is required,
Addition of dough conditioners is considered to be absolutely necessary. Many substances are known as agents to be added to the dough, that is, as dough improving agents. Among them, potassium bromate is the most commonly used because it has a strong effect on the gluten in flour even in very small amounts. It is a fabric improving agent.

However, potassium bromate is a powerful drug, and if used incorrectly, it not only deteriorates the fabric, but also has an adverse effect on the human body, so it is by no means preferable.In recent years, various fabric improving agents have been announced to replace it. As a typical example, the use of L-ascorbic acid has been proposed. However, when only L-ascorbic acid is replaced with potassium bromate, L-ascorbic acid is fast-acting, so it rapidly oxidizes the dough, which slows down the fermentation and aging of the dough by yeast, which causes problems in the baking process. In this case, the gluten network structure is not properly strengthened. In addition, the extensibility and viscoelasticity of the dough are poor, and the finished breads are inferior in volume, texture, texture, and other qualities.

In order to prevent this, it has been proposed to coat I,-ascorbic acid with an edible hydrogenated oil to suppress its action, and to mix it with a substance with intermediate reactivity such as ammonium persulfate. It is not possible to achieve the desired oxidation rate even when coated with potassium bromate, and while it is possible to improve the quality, consistency, and texture of the bread when combined with substances such as ammonium persulfate, it still reduces the dough compared to potassium bromate. Its mechanical durability is poor, mixing takes longer than conventional methods, and it is difficult to determine the optimal mixing condition.

The present inventor solved the above-mentioned drawbacks of L-ascorbic acid,
As a result of intensive research into a method for manufacturing bread that not only has excellent mechanical resistance, but also has excellent extensible viscoelasticity of the dough, as well as excellent external and internal phases and texture, we have found that Focusing on the fact that when L-ascorbic acid is used in combination with glycine betaine, the physical properties of dough are significantly improved.
The problem was solved by mixing L-ascorbic acid and glycine betaine to create a dough improving agent and kneading it into the dough.

Glycine betaine used in the present invention belongs to N-betaine, which is distinguished from C-betaine, and is widely distributed in the natural world.
It contains a large amount of 8chi.

There have been reports that it can be used as a feed additive for chickens and livestock, and that it can be used in combination with chemical seasonings to improve taste, but it has hardly been put to practical use.

The production method uses the above-mentioned sugar beet molasses, can be easily produced by a chromatographic separation method using an ion exchange resin, can be used as a food product, and has extremely high safety. Furthermore, according to the research conducted by the present inventors, when glycine betaine is kneaded into dough, its gluten-reducing effect is weaker but milder than that of substances conventionally used to improve gluten, such as sodium sulfite, glutathione, and cysteine. It has the effect of softening and improving the extensibility of the fabric, and has the properties of improving mechanical resistance.

Father, L-ascorbic acid used in the present invention is conventionally added to bread dough, and as long as it is effective, it can be used in any form.The particle size is preferably fine powder with a particle size of 100 mesh or more, and it can also be added to edible hydrogenated oil. It is preferable to use it in a coated manner.

Coating can be achieved by simply adding and mixing in edible hydrogenated oil;
As the edible hydrogenated oil, hydrogenated oils such as coconut oil, cottonseed oil, fish oil, seed oil, and animal oil can be used, and those having a melting point of 60° C. or lower are preferable. This is because when baking bread dough in an open oven, the dough is heated early in the kiln and an open spring occurs, the enzyme activity of yeast is deactivated at 60℃, and the primary gelatinization of starch in the dough occurs at 55-60℃. This is because when coated with an oil or fat having a melting point of 60°C or higher, the effect of its oxidizing action is reduced, and it is particularly effective to use one with a melting point of around 50°C.

In the present invention, the above-mentioned L-ascorbic acid and glycine betaine are added to flour, and further sugar and salt are added.

The dough is prepared by adding auxiliary materials such as fats and oils and dairy products, as well as yeast and water, and kneading it in a dough mixer.
The addition improves the extensibility of the dough and improves workability and handling during degassing molding. The amount of L-ascorbic acid added is 10 to 100 ppm based on wheat flour.
Glycine betaine preferably has a content of 20 to 200 ppm; if the amount is less than that, the dough improving effect will be small, and if it is more than that, it will roughen the dough, so it is better to avoid it. The amount added above is
The optimal lid to use may vary slightly due to differences in bread-making methods such as the medium-dough method and the no-time method, but in any case it will not fall outside the above range, and the optimal amount to use will depend on the individual bread-making method. It is a good idea to take a preliminary test. When adding, it may be added separately to the flour as described above,
Alternatively, both may be mixed in advance and mixed at once if necessary. Additionally, ammonium persulfate and glutathione.

It may be used in combination with cysteine etc.

Next, the effects obtained by the method of the present invention will be explained using experimental examples. The experiment was carried out using the 7:3 dough method. To 100 parts of wheat flour, 2 parts of fresh yeast, 2 parts of salt, 4 parts of shortening, and the L-ascorbic acid shown in Table 1 and betaine were added to 64 parts. Knead with water to form a dough, which is fermented for 4 hours, floor time 20 minutes, bench time 15 minutes.
It was fermented for 22 minutes at 225°C and baked for 22 minutes.

Table 1 Note 1 Symbols in the table ◎ Good ○ Average △ Slightly inferior × Inferior As shown in Table 1, the addition of only L-ascorbic acid has the disadvantage of poor processability of the dough and lack of extensibility.
b. This results in poor bread quality. However, when adding glycine betaine.

The above drawbacks are improved and the volume and quality of the bread is improved. In addition, the amount of glycine betaine added has a relationship with the amount of L-ascorbic acid added, and L-ascorbic acid is 201
) I) For m, glycine betaine 60 to soppm is optimal, and for aoppm, 60 to 11001) I) is optimal. In addition, the amount of L-ascorbic acid added is 59p.
The improvement effect exceeding pm is due to the decrease.
+)'/pantine from 60 to 1100 pI) is found to be optimal.

Furthermore, in experiments conducted using the no-time method, the results shown in Table 2 were obtained.

Table 2 From this, the no-time method requires the addition of even larger amounts of L-ascorbic acid and glycine betaine.
It has also been found that the addition of ammonium persulfate provides a significant improvement effect.

The dough improving agent in the present invention essentially contains the above-mentioned L-ascorbic acid and glycine betaine, and in addition, it contains the usual dough improving agents such as ammonium persulfate, calcium sulfate, ammonium chloride, starch, amylase, malt flour, or microbial culture. Additives can be added, and these are all finely ground and used so that they are well dispersed in the flour. By using this dough improving agent, it is easy to determine the optimum mixing ratio, the physical properties of the dough are improved, mechanical resistance is improved, and the bread is of good quality when baked.

The method of the present invention can be applied to baked breads such as five-seat breads and sweet breads with remarkable effects, and can also be applied to steamed breads. Become.

This will be explained below using examples.

Example 1 L-ascorbic acid 3.0 Tigri/Nobetaine 8°O Ammonium chloride 20.0% Calcium sulfate 30.0% Starch containing a small amount of amylase 39.0% Dough improver prepared at the above blending ratio Bread was manufactured using the process conditions of the 7:3 medium dough method. Namely, 70 parts of wheat flour (strong flour), 2 parts of yeast, 0.1 part of dough improver, 4 parts of water.
Mix 0 parts with a dough mixer at low speed for 3 minutes and medium speed for 1 minute to prepare a dough. , After fermenting for 4 hours, add flour (strong flour) 3
0 parts, sugar 5 parts, salt 2 parts, shortening 4 parts, skim milk powder 3 parts, and water 24 parts were added and kneaded to prepare a dough at 27°C. Divide this dough into 45 g pieces with a floor time of 20 minutes, pack into molds, take 15 minutes with pliers, put in foil, take out the foil to 2 cIn above the mold, and heat at 225℃ for 22 hours.
Bake for a minute. The obtained bread has bread volume, texture, aroma,
It was superior in sudachi and browning.

Example 2 L-ascorbic acid was added in advance to hydrogenated palm oil (m, p about 5
0°C) and kept at about 65°C, add L-ascorbic acid fine powder to it and disperse it uniformly, then coat it by spraying this dispersion at room temperature to obtain mono-ascorbic acid powder. This powder was used to prepare the following dough improving agent.

Coated mono-ascorbic acid 5.0 Tigrin betaine 16.0% Ammonium chloride 23.0 Calcium carbonate 28. O thipersulfate-ammonium 10.0% Starch containing a small amount of amylase 18.0% Using the above improving agent,
Bread was manufactured under the process conditions of the no-time method. Namely, 70 parts of wheat flour (strong flour), 30 parts of (semi-strong flour), 3 parts of fresh yeast
1 part, 0.1 part of dough improver, 5 parts of sugar, 2 parts of salt, 4 parts of shimitoning, 3 parts of skim milk powder, and 66 parts of water, and kneaded.
Divided into 4501 pieces with 30 minutes of floor time, this □
Mold it, take 15 minutes of bench time, put it in a foil, 2
Conditioning was carried out at 25°C for 22 minutes. The resulting dough was good, and the bread was better in volume and quality than the conventional method.

Procedural amendment book Showa! 1 year 2 years...? Director General of the Japan Patent Office, Mr. I. Indication of the case Showa ja$ Patent Application No. 3 No. 1, Name of the invention: Process for manufacturing breads Person making the amendment! Relationship to the matter Address of patent applicant Contents of the 4th amendment (1) Page 1 of the specification, lines io to 13 ``With the increasing demand for fabric improving agents containing natural products or materials similar to natural products from a product standpoint,'' (21 f! By mixing and disguising the mist, it is corrected.

(3) Delete specification No. z@ from line ~ to line "t, o" CC or less is good. (4) Specification No. jj [line 73 "Melting point 40°C or higher"] Such a deactivation temperature, a melting point higher than the primary gelatinization temperature.''
and amendment (5) Specification @s @ts line rtlNikJ *
: b t r Below J and amendment (6) The 14th line of the specification, and the word "then" is amended to "to do" (7) The specification, page 6/line 1 [? : Insert K "Time" after JJ (8) Insert "3 parts of sugar," next to "1 part fresh yeast," on the 6th true line of the 91st specification (9) Line 1 of the first page of the specification Corrected “6 sanbu” to “san〇s” ■ Line 7 of the specification: “This is the middle fermentation time.”
Delete (/) 1 next to ``ascorbic acid'', line 6 of page 1 of the specification.
Insert "CR (coated friend)" □ e4 Correct "starch" to "natural product" on page 12, line l1 of the specification (/J) 4! Amend the scope of claims as shown in the attached document j4I
Claims (1) A method for producing bread, which comprises mixing a dough improving agent containing L-ascorbic acid and glycine betaine into bread dough, fermenting and baking the mixture.

(2) The method for producing breads according to claim 1, wherein L-7 scorbic acid is inoculated with an edible hydrogenated fat or oil having a melting point below zooc.

(3) The amount of heating to the bread dough is L -7J *s-hiy
Acid '10-! fOPPm, Grikunbetainako θ~2
Claim 1 characterized in that it is 00PPm.
``Method for manufacturing breads,''

Claims (3)

[Claims] (1) A method for producing bread, which comprises mixing a dough improving agent containing L-ascorbic acid and glycine betaine in warm form into bread dough, fermenting and baking the mixture. (2) The method for producing breads according to claim 1, characterized in that L-ascorbic acid is coated with an edible hydrogenated fat or oil having a melting point of 60° C. or less. (3) The amount of L-ascorbic acid mixed into bread dough is 10~
50 ppm of glycine betaine, and 20 to 200 ppm of glycine betaine.