JPS5926250B2 - Bread manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing breads with improved quality.

More specifically, L-ascorbic acid or coated L-
A method of manufacturing bread by replacing part or all of the salt in the raw materials with coated salt (hereinafter simply referred to as coated salt) coated with a coating agent containing fats and oils in a bread making method using ascorbic acid. Regarding.

Potassium bromate has traditionally been used as an indispensable dough improving agent in bread production.

However, from a food hygiene perspective, safer dough improving agents have been studied, and currently L-ascorbic acid or coated L-
Ascorbic acid is increasingly being used.

L-ascorbic acid is fast-acting, so
Rapid oxidation acts on the dough, which may impair the dough's extensibility and mechanical resistance, and can also cause deterioration in texture, flavor, aging, etc., and has disadvantages that are undesirable for bread production. There is.

As described above, a dough improving agent equivalent to potassium bromate has not yet been obtained, and this has become a major problem in the bread making industry.

The present inventors have conducted extensive research to address the above-mentioned problems in order to find an excellent method for producing bread without using potassium bromate. As a coagulant, it promotes the formation of gluten and acts to improve fermentation, flavor, etc. On the other hand, in bread dough using L-ascorbic acid or coated L-ascorbic acid, salt in the raw materials is a It was discovered that, combined with its rapid oxidation effect, it excessively promotes the formation of gluten, which adversely affects extensibility, mechanical resistance, fermentation, flavor, etc.

It has been discovered that these drawbacks can be overcome by using coated common salt in part or all of the salt in the blended raw materials, and breads of high quality can be obtained, leading to the completion of the present invention.

The raw material salt for the coated salt used in the present invention may be any edible salt such as purified salt or crude salt.

The method of obtaining coated salt is not particularly limited, but
For example, by heating and melting fats and oils, adding salt to it, uniformly dispersing it, and then spraying and cooling it to powder it,
Salt coated with fats and oils can be obtained.

Further, fats and oils dissolved in an organic solvent are sprayed on salt in a fluidized granulation dryer, and while the fluidized granulation machine is rotated, the organic solvent is evaporated and removed using hot air at a temperature below the melting point of the fats and oils.

By repeating this operation, it is possible to obtain common salt coated with fats and oils.

Usable oils and fats include hydrogenated fats and oils such as animal fats and vegetable oils, higher saturated fatty acids, acetylated glycerides,
These include paraffin and natural resins.

Furthermore, in order to improve the coating effect, food-grade emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, soybean phospholipid, etc. are used in combination with oils and fats as necessary. can do.

In order to cover the salt more completely, the salt is coated with a hydrophilic polymeric substance such as gelatin, casein, methyl cellulose, cellulose sodium glycolate, alginic acid, etc., and then double coated using the procedure described above. Also good.

Regarding coating with L-ascorbic acid, see JP-A-53-1.
27819, JP-A No. 54-109962, etc. may be used for coating as appropriate.

In addition to oils and fats, this coating material may include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester,
Food-grade emulsifiers such as polyglycerin fatty acid esters and soybean phospholipids are used.

The amount of L-ascorbic acid or coated L-ascorbic acid used in the present invention can be freely selected within the range of 1 to 3 QQ ppm based on the raw wheat flour as L-ascorbic acid.

The amount of coated salt added varies depending on the type of bread, but
It can be used in a range of 0.5 to 3% as pure dietary salt based on wheat flour.

Replacement of salt in bread making ingredients with coated salt is 5~
100% (in terms of pure salt), but preferably 10-10%
80%, preferably 20-70% for hardness.

In the present invention, bread refers to products that involve yeast fermentation, such as white bread, sweet bread, steamed bread, and donuts.

Next, the present invention will be explained with examples.

Example 1 Table 2 shows the results of a bread making test using the 70% Class A method using the blending examples shown in Table 1.

The coated common salt used in Table 2 has the following composition.

Refined salt 50 parts by weight Hardened beef tallow oil (melting point 58°C) 39 parts by weight Emulgy MS (
Glycerin fatty acid ester (manufactured by Riken Vitamin ■) 11 parts by weight As is clear from Table 2 above, it can be seen that good results can be obtained by adding coated salt.

However, when the amount of coated salt added exceeds 3.2%, the fermentation of the dough progresses too much, and the flavor and texture begin to be adversely affected.

Example 2 0.01 g of mono-ascorbic acid in the formulation of Example 1 was coated with 0.0 g of mono-ascorbic acid (Rike Food PC-200, manufactured by Riken Vitamin ■, L-ascorbic acid content 20%).
5,9 (0.01,9 as L-ascorbic acid) and conducted a bread making test in the same process as in Example 1, and the results are shown in Table 3.

Results similar to those in Example 1 were obtained.

Example 3 Table 5 shows the results of a manufacturing test using the 70% medium seed method using the formulation examples shown in Table 4.

The coated common salt used in Table 5 has the following composition.

Refined salt 50 parts by weight Hardened soybean oil (melting point 61°C) 35 parts by weight Glycerin diacetomonostearate 10 parts by weight Sucrose fatty acid ester 5 parts by weight As above, L
- It was found that by adding coated salt to ascorbic acid type yeast food, the dough was improved and the bread quality was equal to or better than that of bromate type yeast food.

Claims (1)

[Claims] 1. A quality characterized by replacing part or all of the salt in the blended raw materials with coated salt coated with a coating agent containing fats and oils in a bread making method using L-ascorbic acid or coated mono-ascorbic acid. An improved method of making bread products.