JPH0367652B2 - - Google Patents
Info
- Publication number
- JPH0367652B2 JPH0367652B2 JP27941384A JP27941384A JPH0367652B2 JP H0367652 B2 JPH0367652 B2 JP H0367652B2 JP 27941384 A JP27941384 A JP 27941384A JP 27941384 A JP27941384 A JP 27941384A JP H0367652 B2 JPH0367652 B2 JP H0367652B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- oil
- dough
- bread
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 62
- 239000004310 lactic acid Substances 0.000 claims description 31
- 235000014655 lactic acid Nutrition 0.000 claims description 31
- 235000008429 bread Nutrition 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000013861 fat-free Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 20
- 239000003925 fat Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- -1 glycerin fatty acid ester Chemical class 0.000 description 7
- 230000032683 aging Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000013310 margarine Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
（産業技術分野）
本発明は、長期間ソフトな食感が持続する風
味、食感に極めて優れたパン類の製造法に関す
る。
一般に、パン類を製造するための原料として小
麦粉、水、イースト、糖、食塩等の他に油脂が使
用されている。油脂を使用する目的は、生地伸展
性の増大（パン類の容積増大）、味覚の向上、パ
ンの歯切れの改良（弾力性付与）或いは栄養価の
増大以外に、ソフトな食感を長期間持続させる
（老化防止）ことも重要なねらいである。
（従来技術）
従来、パン類に練り込まれる油脂は専らシヨー
トニング或いはマーガリンが主体であり、その量
は通常小麦粉100部（重量基準、以下同じ）に対
して５〜６部使用されているが、さらに油脂を増
大するとパン類の風味、保存性が改善される反
面、組織が粗くなるという欠点を生ずる。従っ
て、パン類の老化防止或いは味覚向上を目的とし
て油脂を増量配合（小麦粉100部に対し７〜15部
程度）することが検討されたが、単に多量のシヨ
ートニングを生地と混捏するだけでは製品の浮き
が悪くなるため、やむなく所謂ロールイン（マー
ガリンを生地で包み圧延）することによって、油
脂含量の高い製品が造られてきた。一方、油脂の
増量配合によらず、脱脂牛乳のような獣乳、即ち
脱脂乳に乳酸菌を接種して醗酵せしめた醗酵乳を
滅菌することなくパン生地に添加して生地の粘
り、締り等を改良する方法（特公昭42−1463号）、
或いは純粋培養された特定の乳酸菌を小麦粉と食
塩及び水からなる混合物に接種して培養したもの
を生地に添加して食パンの製造工程を簡略化する
方法（特開昭52−143241号）も提案されている
が、何れの方法も満足し得るものではない。
一般に、パン類に練り込む油脂は生地中に単分
子膜状に拡がるような稠度を持っていることが最
も重要な要件であって、硬すぎたり又は逆に液状
に近い状態では決して単分子膜状とはならず有効
な役割を演ずることができないといわれており、
かつてシヨートニングをホモゲナイザーのような
乳化均質機を用いて水と乳化してから生地中へ混
合することも試みられたが、結果は失敗に終わつ
ている（油化学、第12巻８号、451頁（1963）。
これらの点に鑑み、近年生地改良剤として脂肪
酸乳酸カルシウム、トリポリ燐酸ソーダ及び乳化
剤として蔗糖脂肪酸エステル、ソルビタン脂肪酸
エステル等の混合物から成る半流動状の水中油型
乳化脂の開発（特公昭45−1179号）、或いは常温
で液状の油脂にグリセリン脂肪酸エステル及び脂
肪酸乳酸カルシウムを添加した製パン用流動状シ
ヨートニングの開発（特開昭53−69842号）がな
された。しかしながら、上記半流動状の水中油型
乳化脂或いは流動状シヨートニングにおいて、脂
肪酸乳酸カルシウムの添加はパンの物性改良に効
果があるようであるが、反面酸味を帯びた臭味を
有し、且つ口溶けが悪く口中でダンゴ状になると
いう欠点がある。
他方、従来よりパンの風味を向上させる目的で
脱脂粉乳が専ら使用されてきた。脱脂粉乳は普通
小麦粉に対し２〜３％程度を粉体のままで混合し
ているが、この脱脂粉乳の使用は風味を改善する
効果がある反面製品を硬くしたりイーストの醗酵
を遅くする等の欠点を有している。また、近年特
定の乳化剤を使用し多量の着香料を含有した水中
油型乳化脂が開発（特公昭52−63906号）された
が、かかる乳化脂は製品を軟らかくするが口溶け
が改善されていない。
以上のような状況下において、本発明者等は先
に特定組成の水中油型エマルジヨンを無脂乳固形
分が小麦粉に対し１％以下となるように生地中に
添加混捏することにより、従来にないまろやかな
乳味を有し且つ歯切れ及び口溶けの良好なソフト
なパンを製造し得る方法を開発した（特開昭55−
162931号）。本発明者等はさらに鋭意研究を進め
た結果、特定組成の乳酸醗酵物を生地中に添加す
ることにより、先に開発した方法に優るソフトさ
の持続（老化防止）及び歯切れ、口溶けの良いパ
ン類の製造法の開発に成功した。即ち本発明は、
小麦粉、水、イースト、糖、食塩、油脂等を主成
分とし、これらを常法により混捏焼成してパン類
を製造するに際し、油脂分５％以上で無脂乳固形
分５％以上含む均一なエマルジヨンの乳酸醗酵物
を生地中に添加することを骨子とするパン類の製
造法である。
以下本発明について詳述する。
本発明において、乳酸醗酵に供するエマルジヨ
ンを構成する油脂は、大豆油、菜種油等の液体
油、パーム油、ヤシ油、牛脂、ラード、乳酪脂等
一般の天然動植物性油脂の単独油又は混合油或い
はこれらの水素添加、分別、エステル交換等の加
工処理を施して得られる油脂が使用できる。これ
らの油脂はエマルジヨン中に５％（重量基準、以
下同じ）以上含まれている必要があり、特に10〜
50％であるのが好ましい。油脂分が５％未満では
効果が得られず、特に歯切れが改善されないので
好ましくない。逆に、60〜70％と多すぎると乳酸
醗酵物の安定な調製が行い難くなる。また、無脂
乳固形分としては、市販の脱脂粉乳が使用される
が、牛乳または脱脂乳等も利用することができ、
その他大豆蛋白質を併用してもよい。無脂乳固形
分はエマルジヨン中に５％以上含まれていること
が必要であり、大体20％以下の範囲内で含まれて
いるのがよい。また、均一なエマルジヨンを得る
ためにレシチン、グリセリン脂肪酸エステル、プ
ロピレングリコール脂肪酸エステル、ポリグリセ
ロール脂肪酸エステル等の乳化剤、或いはリン酸
塩等の安定剤を適宜使用してよいことは言うまで
もない。
本発明における乳酸醗酵物は、上記する油脂分
を含む油相と無脂乳固形分を含む水相とを70〜80
℃で10〜15分間加熱撹拌して予備乳化及び殺菌し
た後70〜100Kg／cm2の条件下で均質化し、冷却し
て得た均一なエマルジヨンに乳酸菌（例えば、ラ
クトバチルス・ブルガリカス又はストレプトコツ
カス・サーモフイルス等の単独或いは混合物等）
を添加して、40〜45℃で３〜10時間醗酵させPHが
3.5〜６好ましくは3.8〜4.8の醗酵物を得るのがよ
い。PHが3.5未満の場合、製パン時において生地
のPH低下がおこり、その結果イーストの醗酵を阻
害したり、或いは製品が硬くなるという傾向を呈
する。逆に、PHが６をこえると製品にソフト感が
不足するようになる。
このようにして得た乳酸醗酵物をそのまま、好
ましくは殺菌した後80〜100Kg／cm2で均質化し冷
却したものを小麦粉に対し３〜20％製パン時に生
地中に添加混捏する。
（効果）
本発明における乳酸醗酵物は、従来の液状を呈
した水中油型エマルジヨンと異なり生地中に単分
子膜状に拡がる適度な稠度を持つた可塑性のある
ボデイ（Body）を有しているので、生地中への
分散効率が極めて良好である。かくして本発明に
より油脂の添加が極めて容易で、パン製品の容積
が増大し風味及び食感（歯切れ、口溶け）が良
く、且つ長期間ソフトな食感が持続する耐老化性
に優れたパン類が製造できるのである。また、通
常イーストフードはビタミンＣ製剤が含まれるの
で、かかるイーストフードを使用すると生地が締
り、モルダー（丸め機）等での生地破損を起こし
易いが、本発明における乳酸醗酵物を使用するこ
とにより、スムーズな生地の伸びを示し、焼成後
のパンのボリユームを増加する。
（実施例）
以下に実施例及び比較例を例示して本発明の効
果をより明瞭にする。
実施例１〜３及び比較例１〜３
乳酸醗酵物の調製
(1) 乳酸醗酵物(1)（油分約18％）の調製
融点31℃の硬化菜種油18部（重量基準、以
下同じ）、脱脂粉乳12部、乳化剤（グリセリ
ン脂肪酸エステル、レシチン）0.15部及び水
を加えた全量100部を75〜80℃で10分間加熱
撹拌して予備乳化及び殺菌した後、80Kg／cm2
で均質化後42〜43℃に冷却した均一なエマル
ジヨンに、ラクトバチルス・ブルガリカス及
びストレプトコツカス・サーモフイルスの等
量混合物である乳酸菌を接種したスターター
を添加して42〜43℃で約４時間乳酸醗酵させ
た後80℃で殺菌後100Kg／cm2で均質化し、冷
却してPH4.0の乳酸醗酵物を得た。
(2) 乳酸醗酵物(2)（油分約30％）の調製
融点31℃の硬化菜種油を30部使用した以外
全て(1)と同様にして、PH4.0の乳酸醗酵物を
得た。
食パンの製造（ストレート法）
配合割合（重量基準）及び結果は、表−１
のとおり。
製造条件
混捏時間：３分（低速）２分（中速）１分
（高速）、乳酸醗酵物添加、必要に応じてマ
ーガリン／シヨートニングを添加、２分
（低速）２分（中速）１〜２分（高速）
コネ上温度：約28℃
第一醗酵時間：１時間30分
第二醗酵時間：パンチ後30分
ベンチ時間：20分
ホイロ温度、湿度：38℃、80％
ホイロ時間：35〜40分
焼成温度、時間：200℃、35〜40分
(Industrial Technical Field) The present invention relates to a method for producing bread that has extremely excellent flavor and texture and maintains a soft texture for a long period of time. Generally, in addition to flour, water, yeast, sugar, salt, etc., oils and fats are used as raw materials for manufacturing breads. The purpose of using fats and oils is to increase the extensibility of dough (increase the volume of bread), improve taste, improve the crispness of bread (impart elasticity), and increase nutritional value, as well as to maintain a soft texture for a long period of time. Another important aim is to prevent aging. (Prior art) Conventionally, the fats and oils kneaded into breads have mainly consisted of shortening or margarine, and the amount used is usually 5 to 6 parts per 100 parts of flour (based on weight, the same applies hereinafter). Furthermore, increasing the amount of fat and oil improves the flavor and shelf life of breads, but has the drawback of coarser texture. Therefore, it has been considered to increase the amount of oil and fat (approximately 7 to 15 parts per 100 parts of wheat flour) in order to prevent bread from aging or to improve the taste. Because of this, products with a high oil and fat content have been made by rolling in (wrapping margarine in dough and rolling it). On the other hand, animal milk such as skim milk, i.e., fermented milk obtained by inoculating lactic acid bacteria to skim milk and fermenting it, can be added to bread dough without sterilization to improve the stickiness and firmness of the dough, without increasing the amount of oil or fat. method (Special Publication No. 42-1463),
Alternatively, a method has been proposed (Japanese Patent Application Laid-Open No. 143241/1983) in which pure cultured specific lactic acid bacteria are inoculated into a mixture of wheat flour, salt, and water, and the resulting culture is added to the dough to simplify the bread manufacturing process. However, none of the methods are satisfactory. In general, the most important requirement for oils and fats kneaded into breads is to have a consistency that allows them to spread into the dough in the form of a monomolecular film. It is said that he is unable to play an effective role due to his lack of health.
In the past, attempts were made to emulsify shotoning with water using an emulsifying homogenizer such as a homogenizer and then mix it into the dough, but the results ended in failure (Oil Chemistry, Vol. 12, No. 8, p. 451) (1963). In view of these points, in recent years, a semi-liquid oil-in-water emulsified fat has been developed (specially Japanese Patent Publication No. 1179/1983), or a fluid baking toning made by adding glycerin fatty acid ester and fatty acid calcium lactate to fats and oils that are liquid at room temperature (Japanese Unexamined Patent Publication No. 53/69842) were developed.However, the above semi-fluid Addition of fatty acid calcium lactate to oil-in-water emulsified fats or fluidized breadings seems to be effective in improving the physical properties of bread, but on the other hand, it has a sour odor and taste, and it does not dissolve well in the mouth and has a lumpy texture in the mouth. On the other hand, skim milk powder has traditionally been used exclusively for the purpose of improving the flavor of bread.Skim milk powder is mixed with ordinary wheat flour at about 2 to 3% in powder form. However, although the use of skim milk powder has the effect of improving the flavor, it has disadvantages such as making the product hard and slowing yeast fermentation.In addition, in recent years, the use of specific emulsifiers and the use of large amounts of flavoring agents have been introduced. An oil-in-water emulsified fat containing the following was developed (Japanese Patent Publication No. 52-63906), but although such an emulsified fat softens the product, it does not improve the meltability in the mouth.Under the above circumstances, the present inventors et al. By first adding and kneading an oil-in-water emulsion with a specific composition to the dough so that the non-fat milk solids content is 1% or less based on the wheat flour, it has an unprecedented mellow milk flavor, crispness, and melt-in-the-mouth texture. Developed a method for producing good soft bread (Japanese Patent Application Laid-Open No. 1983-
No. 162931). As a result of further intensive research, the present inventors found that by adding a lactic acid fermentation product with a specific composition to the dough, bread that maintains softness (prevents aging), has a crisp texture, and melts in the mouth better than the previously developed method. succeeded in developing a manufacturing method for That is, the present invention
The main ingredients are wheat flour, water, yeast, sugar, salt, fats and oils, etc., and when these are kneaded and baked in a conventional manner to produce bread, a uniform product containing 5% or more of oil and fat and 5% or more of non-fat milk solids is used. This is a method for producing bread that essentially involves adding a lactic acid fermentation product of emulsion to the dough. The present invention will be explained in detail below. In the present invention, the oils and fats constituting the emulsion to be subjected to lactic acid fermentation are liquid oils such as soybean oil and rapeseed oil, and general natural animal and vegetable oils and fats such as palm oil, coconut oil, beef tallow, lard, and dairy fat, either alone or in combination, or Fats and oils obtained through processing such as hydrogenation, fractionation, and transesterification can be used. These oils and fats must be contained in the emulsion in an amount of 5% or more (by weight, the same applies hereinafter), and in particular
Preferably it is 50%. If the oil content is less than 5%, no effect will be obtained, and particularly the crispness will not be improved, which is not preferable. On the other hand, if it is too high (60 to 70%), it becomes difficult to stably prepare a lactic acid fermented product. In addition, commercially available skim milk powder is used as the non-fat milk solids, but cow milk or skim milk can also be used.
Other soybean proteins may be used in combination. It is necessary that the non-fat milk solid content is contained in the emulsion in an amount of 5% or more, and it is preferably contained in a range of approximately 20% or less. It goes without saying that in order to obtain a uniform emulsion, emulsifiers such as lecithin, glycerin fatty acid esters, propylene glycol fatty acid esters, and polyglycerol fatty acid esters, or stabilizers such as phosphates may be used as appropriate. The lactic acid fermentation product in the present invention has an oil phase containing the above-mentioned oil and fat content and an aqueous phase containing non-fat milk solids content of 70 to 80%
After preliminary emulsification and sterilization by heating and stirring at ℃ for 10 to 15 minutes, homogenization under conditions of 70 to 100 kg/cm 2 and cooling to obtain a homogeneous emulsion containing lactic acid bacteria (for example, Lactobacillus bulgaricus or Streptococcus scum, thermophilus, etc. alone or in mixtures, etc.)
and ferment for 3 to 10 hours at 40 to 45℃ until the pH is
It is preferable to obtain a fermented product of 3.5 to 6, preferably 3.8 to 4.8. If the pH is less than 3.5, the pH of the dough decreases during bread making, which tends to inhibit yeast fermentation or make the product hard. On the other hand, if the pH exceeds 6, the product will lack a soft feel. The lactic acid fermentation product obtained in this manner is preferably sterilized, homogenized at 80 to 100 kg/cm 2 and cooled, and then added to the dough at 3 to 20% of wheat flour and kneaded during bread making. (Effects) The lactic acid fermentation product of the present invention has a plastic body with an appropriate consistency that spreads in a monomolecular film shape into the dough, unlike conventional oil-in-water emulsions that exhibit a liquid state. Therefore, the dispersion efficiency into the dough is extremely good. Thus, the present invention provides breads that are extremely easy to add fats and oils to, increase the volume of bread products, have good flavor and texture (crispness, melt-in-the-mouth), and have excellent aging resistance and maintain a soft texture for a long period of time. It can be manufactured. In addition, since yeast foods usually contain vitamin C preparations, when such yeast foods are used, the dough becomes firm and tends to be damaged by molders, etc. However, by using the lactic acid fermentation product of the present invention, , exhibits smooth dough elongation and increases the volume of bread after baking. (Example) Examples and comparative examples will be illustrated below to make the effects of the present invention clearer. Examples 1 to 3 and Comparative Examples 1 to 3 Preparation of lactic acid fermented product (1) Preparation of lactic acid fermented product (1) (oil content approximately 18%) 18 parts of hydrogenated rapeseed oil with a melting point of 31°C (based on weight, the same hereinafter), defatted 12 parts of milk powder, 0.15 part of emulsifier (glycerin fatty acid ester, lecithin), and 100 parts of water were heated and stirred at 75-80℃ for 10 minutes to pre-emulsify and sterilize, and then 80Kg/cm 2
A starter inoculated with lactic acid bacteria, which is a mixture of equal amounts of Lactobacillus bulgaricus and Streptococcus thermophilus, was added to a homogeneous emulsion that had been homogenized and cooled to 42-43°C, and then incubated at 42-43°C for about 4 hours. After lactic acid fermentation, the mixture was sterilized at 80°C, homogenized at 100 kg/cm 2 , and cooled to obtain a lactic acid fermented product with a pH of 4.0. (2) Preparation of lactic acid fermented product (2) (approximately 30% oil content) A lactic acid fermented product with a pH of 4.0 was obtained in the same manner as in (1) except that 30 parts of hydrogenated rapeseed oil with a melting point of 31°C was used. Manufacturing of bread (straight method) The blending ratio (weight basis) and results are shown in Table-1
As of. Manufacturing conditions Kneading time: 3 minutes (low speed) 2 minutes (medium speed) 1 minute (high speed), addition of lactic acid fermentation product, addition of margarine/shotoning as necessary, 2 minutes (low speed) 2 minutes (medium speed) 1~ 2 minutes (high speed) Top temperature: approx. 28℃ First fermentation time: 1 hour 30 minutes Second fermentation time: 30 minutes after punching Bench time: 20 minutes Incubation temperature, humidity: 38℃, 80% Incubation time: 35~ 40 minutes Baking temperature, time: 200℃, 35-40 minutes
【表】【table】
【表】【table】
【表】
ジヨン
以上の結果、本発明において調製した乳酸醗酵
物を添加した場合、該乳酸醗酵物が適度な稠度を
有しているため生地への添加及び分散が容易であ
り、且つ生地の締りが少ないので工程中生地の破
損を起こし難い等、製パン時の作業性が極めて良
好であり、また得られたパンはさわやかな風味と
歯切れよく口溶けのよい食感を有し、且つ５日間
もソフトさが損なわれることなく耐老化性に優れ
ていた（実施例１〜３）。特に、従来常用されて
いるマーガリンを併用しなくても油脂分の高い乳
酸醗酵物(2)を単独使用することによつて、ソフト
さが持続でき、且つ歯切れ及び口溶けのよいパン
製品が得られ、本発明における乳酸醗酵物の効果
が顕著であることが窺われた（実施例３）。これ
に対し、従来用いられてきた脱脂粉乳を使用した
ものは、口溶けが悪く口中でダンゴ状の食感を有
し、且つ耐老化性に劣つていた（比較例１）。ま
た、油脂分の低い市販のヨーグルト（油脂分約３
％）を用いたものは、生地への分散が遅く且つ生
地に締りがみられ作業性が悪く、パン製品が稍酸
味を有し、歯切れ及び口溶けも不良であつた（比
較例２）。また、乳酸醗酵物(2)の調製に際して、
乳酸醗酵させないで得た油脂分30％の水中油型エ
マルジヨンを使用したものは、乳酸醗酵物(2)を使
用したもの（実施例３）に比べて生地への分散が
遅く作業性に劣り、歯切れ及び口溶けも不良（比
較例１と２の中間程度）であつた（比較例３）。
また、本発明者等は食パンの製造をストレート
法に変えて中種法でも実施し、同様の結果が得ら
れたことを確認した。
実施例４〜５及び比較例４〜５
前記実施例に準じ、菓子パン（バターロール：
小麦粉100部に対し油脂分を10部以上配合するも
の）をストレート法で製造した。
配合及び結果は、表−２のとおり。[Table] Jiyon The above results show that when the lactic acid fermented product prepared in the present invention is added, it is easy to add and disperse into the dough because the lactic acid fermented product has an appropriate consistency, and it improves the firmness of the dough. The workability during bread making is extremely good, as there is little chance of breaking the dough during the process, and the resulting bread has a refreshing flavor, a crisp texture that melts in the mouth, and can be kept for up to 5 days. Excellent aging resistance was achieved without loss of softness (Examples 1 to 3). In particular, by using lactic acid fermented product (2) with a high oil and fat content alone, bread products that maintain softness, crispness, and melt in the mouth can be obtained without using margarine, which has been commonly used in the past. It was found that the effect of the lactic acid fermentation product in the present invention was remarkable (Example 3). On the other hand, the conventional product using skim milk powder did not melt well in the mouth, had a lump-like texture in the mouth, and had poor aging resistance (Comparative Example 1). You can also use commercially available yogurt with a low fat content (approximately 3
%), the dispersion into the dough was slow and the dough was firm, resulting in poor workability, the bread product had a slightly sour taste, and had poor crispness and meltability in the mouth (Comparative Example 2). In addition, when preparing the lactic acid fermentation product (2),
The one using an oil-in-water emulsion with a fat content of 30% obtained without lactic acid fermentation was slower to disperse into the dough than the one using the lactic acid fermentation product (2) (Example 3), and was inferior in workability. The crispness and meltability in the mouth were also poor (about between Comparative Examples 1 and 2) (Comparative Example 3). In addition, the present inventors also performed bread production using the dough method instead of the straight method, and confirmed that similar results were obtained. Examples 4-5 and Comparative Examples 4-5 Sweet bread (butter roll:
A product containing 10 parts or more of oil and fat per 100 parts of wheat flour) was manufactured using the straight method. The formulation and results are as shown in Table-2.
【表】【table】
【表】
以上の結果、脱脂粉乳を使用したものは前例の
食パンの場合と同様、口溶けが悪く口中でダンゴ
状の食感を呈した（比較例４）。また、ヨーグル
トを使用したものも同様に作業性稍悪く、稍酸味
を有し、食感（歯切れ、口溶け）も不良であつた
（比較例５）。これに対し、乳酸醗酵物を使用した
ものは、何れも良好であつた（実施例４及び５）。[Table] As a result, the bread made with skim milk powder did not melt in the mouth and had a lump-like texture in the mouth (Comparative Example 4), similar to the previous example of bread. In addition, the product using yogurt similarly had poor workability, had a slightly sour taste, and had poor texture (crispness, melting in the mouth) (Comparative Example 5). On the other hand, all the products using lactic acid fermentation products were good (Examples 4 and 5).
Claims (1)
主成分とし、これらを常法に従い混捏焼成してパ
ン類を製造するに際し、油脂分５％以上で無脂乳
固形分５％以上含む均一なエマルジョンの乳酸醗
酵物を生地中に添加することを特徴とするパン類
の製造法。 ２ 乳酸醗酵物の油脂分が10〜50％で無脂乳固形
分が５〜20％である特許請求の範囲第１項記載の
方法。 ３ 乳酸醗酵物を殺菌処理した後生地中に添加す
る特許請求の範囲第１項又は第２項に記載の方
法。 ４ 乳酸醗酵物のPHが3.5〜６好ましくは3.8〜4.8
である特許請求の範囲第１項乃至第３項の何れか
に記載の方法。[Scope of Claims] 1. When producing bread by mixing and baking flour, water, yeast, sugar, salt, oil, etc. in accordance with a conventional method, non-fat milk solids with an oil and fat content of 5% or more. A method for producing bread, which comprises adding a homogeneous emulsion of lactic acid fermentation product containing 5% or more to the dough. 2. The method according to claim 1, wherein the lactic acid fermented product has an oil content of 10 to 50% and a nonfat milk solid content of 5 to 20%. 3. The method according to claim 1 or 2, wherein the lactic acid fermented product is sterilized and then added to the dough. 4 The pH of the lactic acid fermented product is 3.5-6, preferably 3.8-4.8
The method according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27941384A JPS61152227A (en) | 1984-12-26 | 1984-12-26 | Production of breads |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27941384A JPS61152227A (en) | 1984-12-26 | 1984-12-26 | Production of breads |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61152227A JPS61152227A (en) | 1986-07-10 |
| JPH0367652B2 true JPH0367652B2 (en) | 1991-10-23 |
Family
ID=17610744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27941384A Granted JPS61152227A (en) | 1984-12-26 | 1984-12-26 | Production of breads |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61152227A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3603743B2 (en) * | 2000-04-27 | 2004-12-22 | 不二製油株式会社 | How to make white-baked bread |
-
1984
- 1984-12-26 JP JP27941384A patent/JPS61152227A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61152227A (en) | 1986-07-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2973844B2 (en) | Manufacturing method of cream cheese-like food | |
| JP2007151459A (en) | Food comprising lactic-acid fermented substance | |
| JP4007410B2 (en) | Fermented flavor material | |
| JP2011092119A (en) | Layered dough containing soy protein fermentation liquor | |
| JP3240917B2 (en) | Manufacturing method of yogurt and processed yogurt | |
| JP2001299194A (en) | Bread improver and method for producing breads | |
| JP2018164444A (en) | Water-in-oil type emulsified fat composition | |
| JP3206507B2 (en) | Production method of oil-in-water emulsion | |
| JPH0574326B2 (en) | ||
| JP2017189132A (en) | Plastic water-in-oil emulsified oil and fat composition | |
| JP3903788B2 (en) | Oil and fat emulsified composition and method for producing bread using the same | |
| JP3060965B2 (en) | Manufacturing method of yogurt | |
| JP4657970B2 (en) | Cheese-like taste food | |
| JP3603743B2 (en) | How to make white-baked bread | |
| JPH0367652B2 (en) | ||
| JP4175557B2 (en) | Fluid double emulsified oil and fat composition | |
| JP2010263914A (en) | Food containing lactic acid-fermented material | |
| EP0741975A1 (en) | Process for producing yoghurt and yoghurt products | |
| JP3506102B2 (en) | Bread modifier and method for producing bread | |
| JP2000279121A (en) | Flour pastes and their production | |
| JPH0751044B2 (en) | Method for producing mixed saw whipping cream | |
| JP6624764B1 (en) | Fluid hard cheese flavor | |
| JPH1028527A (en) | Multiple emulsion-type oil-and-fat composition, its production and use thereof | |
| JP4374801B2 (en) | Water-in-oil emulsified fat composition | |
| JPH0260559A (en) | O/w-type emulsion composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |