Bread improving agent and breads containing the same

A technology of bread improver and improver, which is applied in dough processing, baked food with modified ingredients, baking, etc. It can solve problems such as unknown effects, achieve excellent fermentation taste, and reduce the time required

Inactive Publication Date: 2006-12-27
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, since the fermented product of soybean is prepared by fermenting defatted soybean flour containing "okara (okara)", the effect of the fermented product mainly composed of soybean protein on bread is unknown

Method used

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  • Bread improving agent and breads containing the same
  • Bread improving agent and breads containing the same

Examples

Experimental program
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Effect test

preparation example Construction

[0044] The yeast used for the preparation of fermented soybean protein may be those commonly used as a leavening agent, and is not particularly limited. Yeast can be used alone or in combination of two or more, and the fermentation temperature and time can be selected according to the specific strains of the yeast and the lactic acid bacteria combined with it.

[0045] Yeast strains are not particularly limited, but examples of yeast include yeasts derived from sour leaveners as a class of leavening agents, such as San Francisco sour leavener, rye sour Yeasts for leavening agents and panetone leavening agents, as well as yeasts from hops yeast, brewer's yeast, sake yeast, fruit yeasts such as grape and apple yeasts. Sour leavening agents and the like containing yeast and lactic acid bacteria can complete fermentation without adding additional lactic acid bacteria, so they are preferable in terms of operation steps. Examples of the yeast derived from the acid leavening agent i...

Embodiment 1

[0073] Bread improver using panetone leavening agent

[0074] Commercially available soy milk (9% by weight solids) was heat sterilized at 142°C for 5 seconds and cooled to 30°C. In 80 parts of soybean milk, add 2 parts of panetone leavening agent solution (comprising panex Lactobacillus, San Francisco Lactobacillus and exiguus yeast, and have a solid content of 30% by weight (manufactured by PANEX Co., Ltd.), 2 parts of Glucose, 1 part of flour, 0.5 part of water-soluble soybean polysaccharide (SOYAFIVE, manufactured by Fuji Oil Co., Ltd.), 0.5 part of skimmed milk powder, 0.1 part of soybean peptide (HINUTE, manufactured by Fuji Oil Co., Ltd.), water was added to make The total amount was made into 100 parts, and then fermented in an oven at 30° C. until the pH reached 4.4. The fermentation time is about 24 hours. Subsequently, the mixture was cooled to 7° C. using a plate type heat exchanger to prepare fermented soybean protein. Homogenized under a pressure of 100 kg and...

Embodiment 2

[0077] Use of fermented soy protein without sterilization

[0078] Bread improver [E] was prepared in the same manner as improver [A] in Example 1, except that the fermented soybean protein was not sterilized.

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Abstract

It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, which is obtained by preliminarily fermenting soybean protein such as soybean milk with the use of a yeast, to a bread dough, the resulting baked bread has an extremely favorable fermented flavor and a preferable and soft texture maintained over a long period of time without taking a long time for the fermentation.

Description

technical field [0001] The present invention relates to a bread improving agent with which bread with improved leavened (leaved) taste and persistent soft texture can be produced by a simplified bread production process, and to a method of producing bread with the use of this agent. Background technique [0002] Generally, dough is made by mixing main ingredients such as flour, yeast, salt and water with additional ingredients such as sugar, dairy products and fats, and oils or food additives, fermenting the dough, and performing shaping steps (dividing, rolling the dough) , intermediate proofing, moulding, panning and final proofing) and baking the dough to prepare traditional bread. Conventional known bread production methods include direct fermentation, medium fermentation, liquid medium, rapid mixing and the like. [0003] In the straight dough method (also sometimes referred to as the direct method), the above steps are performed through a series of operations. Althou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26A21D13/06
CPCA21D13/06A21D2/268A23J3/16
Inventor 横山等小关孝也
Owner FUJI OIL CO LTD
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