Bread manufacturing method and bread improver

Abstract

To provide a method of producing bread having high restoring force of crumb and being excellent in food texture, and a breadmaking improver capable of producing bread having high restoring force of crumb and being excellent in food texture.SOLUTION: A method of producing bread comprises a step in which caseins containing at least one of acid casein, rennet casein, and caseinate are added to a starchy substrate in a state where caseins are dissolved in water, and the dosage of the caseins relative to the starchy substance of 100 pts.mass is 0.005-0.4 pt.mass. A breadmaking improver includes a portion in which caseins containing at least one of acid casein, rennet casein, and caseinate are dissolved in water.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing bread and a bread-making improver. [Background technology]

[0002] Crumb resilience is an important factor in sandwiches and other breads where the filling is held between slices of bread. Resilience is the force that causes the crumb to quickly return to its original shape when pressure is released after it has been deformed by pressure. If the crumb has a high resilience, the bread will retain its shape well, and the crumb will not collapse (meaning it will not easily break or collapse due to pressure or gravity) even when sliced ​​bread is held in the hand or pressure is applied during transportation. On the other hand, since a soft texture is preferred as the texture of the crumb, various improvers are added to bread dough to give the crumb a soft texture. For example, enzymes such as amylase, hemicellulase, and protease are used as such improvers. However, the resilience of the crumb of bread made from bread dough to which such improvers have been added tends not to be high.

[0003] Patent Document 1 describes a method for producing bread and other foods, which includes a step of adding casein glycomacropeptide (CMP) to a gluten-containing material and mixing them in the presence of water, and further describes that the gluten network formed in the dough is stabilized by CMP, thereby increasing the elastic modulus of the dough. In this production method, a gluten-containing powder material is mixed with CMP powder, but the effect of improving the elastic modulus of the dough is limited. Furthermore, Patent Document 2 describes a bread quality improver that contains α-glucosyltransferase, hemicellulase, and milk protein or a hydrolysate thereof, and that prevents caving and buckling of bread and improves texture and taste. However, even in the bread manufacturing method described in Patent Document 2, the grain and the bread quality improver are mixed in powder form, and the effect of improving the elastic modulus of bread dough is limited. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2017-510282 [Patent Document 2] Patent Publication No. 2021-29119 Summary of the Invention [Problem to be solved by the invention]

[0005] There has been a demand for a method for producing bread that can increase the restoring force of the crumb of the produced bread even when an improver is added to the bread dough to give the crumb a soft texture, but such a method for producing bread has not been provided.

[0006] The problem to be solved by the present invention is to provide a method for producing bread having high crumb resilience and excellent texture. Another problem to be solved by the present invention is to provide a bread-making improver that can produce bread having high crumb resilience and excellent texture.

[0007] As a result of extensive research, the inventors of the present invention have found that a bread-making improver containing a portion in which caseins, including at least one of acid casein, rennet casein, and caseinate, are dissolved in water can be added to a starchy raw material so that the amount of casein added to the starchy raw material falls within a specific range, and this can produce bread with high crumb resilience and excellent texture from bread dough. [Means for solving the problem]

[0008] The above-mentioned problems of the present invention have been solved by the following means. A process in which caseins are dissolved in water and added to starchy raw materials. , and treating the starchy material with at least one enzyme selected from the group consisting of amylase, hemicellulase, and protease; Including, The caseins include at least one of acid casein, rennet casein, and caseinate; A method for producing bread, wherein the amount of the caseins added is 0.005 to 0.4 parts by mass per 100 parts by mass of the starch raw material. In the bread manufacturing method of the present invention, preferably 0.03 to 40 parts by mass of the caseins are dissolved in 100 parts by mass of water. The method for producing bread of the present invention preferably includes a step of adding a water-in-oil emulsion containing an aqueous part in which caseins are dissolved in water to a starchy raw material. 。 Book In the method for producing bread of the present invention, the bread is preferably white bread. In the bread manufacturing method of the present invention, the bread is preferably used to make a cooked bread in which ingredients are held by the cut surfaces of the bread.

[0009] Caseins are dissolved in water, The caseins include at least one of acid casein, rennet casein, and caseinate. fruit, Applied to the preparation of bread dough, which is treated with at least one enzyme of amylase, hemicellulase, and protease, Bread improver. In the bread-making improver of the present invention, the caseins are preferably dissolved in an amount of 0.03 to 40 parts by mass per 100 parts by mass of water. The bread improving agent of the present invention preferably comprises a water-in-oil emulsion. 。 Book The bread improver of the invention is preferably applied to the production of white bread. The bread-making improver of the present invention is preferably applied to the production of bread for cooking, in which ingredients are held by the cut surfaces of the bread. [Effects of the Invention]

[0010] The bread-making method of the present invention can produce bread with high crumb resilience and excellent texture. The bread-making improver of the present invention improves the crumb resilience while maintaining the texture of the bread. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described in further detail. [Bread improver] The breadmaking improver of the present invention contains a portion in which caseins are dissolved in water. The lower limit of the mass of caseins dissolved in 100 parts by mass of water is preferably 0.03 parts by mass, more preferably 0.5 parts by mass, even more preferably 1 part by mass, and particularly preferably 2 parts by mass. The upper limit of the mass of caseins dissolved in 100 parts by mass of water is preferably 40 parts by mass, more preferably 30 parts by mass, and even more preferably 20 parts by mass. When the amount of caseins dissolved in water is between the above-mentioned preferred lower and upper limits, adding an effective amount of caseins to bread dough ingredients does not require adding a large amount of water, allowing for an appropriate moisture content for forming bread dough, and the viscosity of the breadmaking improver is appropriate, making it easy to disperse the breadmaking improver in the bread dough ingredients. Furthermore, since caseins that have absorbed sufficient moisture can be added to the bread dough ingredients, the caseins do not absorb the moisture necessary for bread making during the breadmaking process, which is thought to improve the texture of the bread.

[0012] <Casein> The caseins include at least one of acid casein, rennet casein, and caseinate. Acid casein refers to caseins obtained by precipitating milk with acid. Rennet casein refers to caseins obtained by coagulating milk with rennet. Caseinate refers to caseins obtained by neutralizing acid casein obtained by precipitating milk with acid with alkali. Of these caseins, at least one of acid casein and caseinate is preferably used. Examples of caseinates include sodium caseinate, calcium caseinate, potassium caseinate, and magnesium caseinate, with sodium caseinate and potassium caseinate being particularly preferred.

[0013] The water solubility of acid casein and rennet casein is lower than that of caseinate, but the following pH adjusters are used: adipic acid, citric acid, sodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, calcium acetate, DL-tartaric acid, L-tartaric acid, potassium hydrogen DL-tartrate, potassium hydrogen L-tartrate, DL-sodium tartrate, sodium L-tartrate, potassium carbonate, sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, potassium lactate The same effects as caseinate can be obtained by using and solubilizing at least one of acid casein and rennet casein in combination with ammonium, glacial acetic acid, disodium dihydrogen pyrophosphate, phytic acid, sodium phytate, calcium phytate, magnesium phytate, potassium phytate, fumaric acid, sodium fumarate, calcium fumarate, magnesium fumarate, potassium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, magnesium hydroxide, etc.

[0014] The bread improver may contain dairy products other than acid casein, rennet casein, and caseinate. Examples of such dairy products include raw milk, cow's milk, sweetened condensed milk, sweetened condensed skim milk, unsweetened evaporated milk, unsweetened condensed skim milk, skim milk, skim milk powder, whole milk powder, buttermilk, buttermilk powder, whey protein, whey powder, total milk protein, milk protein concentrate, cream, cream cheese, natural cheese, and processed cheese. The milk proteins contained in these dairy products may contain caseins other than acid casein, rennet casein, and caseinate. The content of at least one of acid casein, rennet casein, and caseinate relative to the total caseins is preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 100% by mass.

[0015] <Form of bread improver> The form of the bread-making improver of the present invention is not limited to a specific form. However, forms in which caseins are not dissolved in water are excluded from this form. If the bread-making improver is in a form in which caseins are not dissolved in water, the crumb restoring force will not be sufficiently high. Examples of such forms include aqueous solutions, water-in-oil emulsions, and oil-in-water emulsions. In such water-in-oil emulsions and oil-in-water emulsions, caseins are dissolved in the aqueous portion. Preferred forms are water-in-oil emulsions such as margarine, and aqueous solutions. More preferred forms are water-in-oil emulsions.

[0016] <Oils and fats> Examples of fats and oils contained in the water-in-oil emulsion and oil-in-water emulsion include those commonly used in the food industry, such as palm-based fats and oils, lard, beef tallow, milk fat, coconut oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice bran oil, cottonseed oil, sunflower oil, sesame oil, olive oil, fractionated oils thereof, hydrogenated oils, and interesterified oils. Here, the hydrogenated oil is preferably a highly hydrogenated oil (iodine value less than 4) rather than a partially hydrogenated oil (iodine value 4 or more), the use of which has been avoided in recent years due to its association with heart disease. These may be used alone or in combination of two or more.

[0017] <Emulsifier> The water-in-oil emulsion and oil-in-water emulsion may contain an emulsifier. The emulsifier is an additive whose collective name is permitted under the Food Labeling Standards based on the Food Labeling Act. Examples of such emulsifiers include glycerin fatty acid esters (including polyglycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin tartarate fatty acid esters, glycerin citric acid fatty acid esters, glycerin diacetyltartarate fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleate esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid esters, lecithin (including enzyme-treated lecithin, enzyme-degraded lecithin, and fractionated lecithin), saponin, and animal and plant sterols. These may be used alone or in combination of two or more. These emulsifiers are commercially available. Examples of commercially available products include Dimodan UP-T / B (glycerin mono-fatty acid ester) manufactured by Danisco Japan Co., Ltd. and SLP-Paste ST (lecithin) manufactured by Tsuji Oil Mills Co., Ltd.

[0018] In addition to the above-mentioned oils and fats, emulsifiers, pH adjusters, and dairy products, the bread-making improver may contain one or more of the following: salts such as salt, phosphates, and organic acid salts; proteins such as milk proteins other than the above-mentioned caseins, soybean proteins, egg whites, and wheat proteins; amino acids; enzymes such as amylase, hemicellulase, and lipase; carbohydrates; starch; modified starch; thickening polysaccharides; dietary fiber; flavorings; colorings; and antioxidants.

[0019] The content of the aqueous portion in the water-in-oil emulsion is preferably 3 to 65% by mass, more preferably 13 to 50% by mass, even more preferably 14 to 40% by mass, and particularly preferably 15 to 30% by mass.

[0020] [Bread manufacturing method] The bread manufacturing method of the present invention includes a step of adding caseins dissolved in water to a starchy raw material, i.e., a step of adding the bread-making improver of the present invention in the form described above to a starchy raw material. The amount of caseins added per 100 parts by mass of the starchy raw material is 0.005 to 0.4 parts by mass. If the content of caseins relative to the starchy raw material is too low, the crumb will have low resilience. On the other hand, if the content of caseins relative to the starchy raw material is too high, the bread will become hard and the texture of the bread will deteriorate. The lower limit of the amount of caseins added per 100 parts by mass of the starchy raw material is preferably 0.02 parts by mass, more preferably 0.03 parts by mass. The upper limit of the amount of caseins added per 100 parts by mass of the starchy raw material is preferably 0.3 parts by mass, more preferably 0.2 parts by mass. When the gluten contained in the starchy raw material is subjected to an impact, such as by mixing the starchy raw material with other raw materials, a mesh-like gluten network is formed. The gluten network retains the gas generated by fermentation and expands, causing the bread dough to rise. When the expanded bread dough is baked, the gluten network is thermally denatured, while the starch contained in the starchy raw material gelatinizes and swells, forming the structure of the baked bread. When improvers such as amylase and emulsifiers added to bread dough to give the crumb a soft texture act on the structure formed by the gelatinized and swollen starch, the strength of the crumb structure is reduced, thereby reducing the crumb's restoring force. Hemicellulose present in bread dough absorbs moisture in the dough. Because the moisture absorbed by hemicellulose competes with the moisture required for starch gelatinization, hemicellulose acts as an inhibitor to starch gelatinization. Hemicellulase degrades hemicellulose in bread dough, promoting starch gelatinization and swelling and imparting a soft texture to the crumb. However, the bread structure formed by more gelatinized and swollen starch loses strength, resulting in a reduced crumb resilience. Proteases present in bread dough decompose some of the gluten during breadmaking. This increases the extensibility of the gluten network, accelerating the rise during fermentation and the initial stage of baking, and increasing the volume. This reduces the structural strength of the crumb after baking, reducing its resilience. The caseins contained in the bread improving agent of the present invention reinforce the structure of bread whose strength has been reduced, and it is therefore believed that the crumb of bread produced by the bread producing method of the present invention will have a high restoring force.

[0021] <Starchy raw materials> The starch raw materials used in the dough preparation step of the bread manufacturing method of the present invention are the same as those used in ordinary dough preparation steps. Examples of such starch raw materials include cereal flours such as wheat flour, hard flour, soft flour, medium flour, rice flour, rye flour, soy flour, pea flour, and dried potato powder; starches such as corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, and sweet potato starch; and processed starches obtained by subjecting these starches to one or more treatments such as etherification, esterification, cross-linking, oxidation, and gelatinization. These starch raw materials may be used alone or in combination of two or more. The starch raw materials preferably include hard flour. These starch raw materials are commercially available. An example of such a commercially available product is Camellia, manufactured by Nisshin Flour Milling Co., Ltd.

[0022] <Auxiliary raw materials> The bread dough prepared by the bread manufacturing method of the present invention may contain secondary ingredients such as enzymes, dairy products other than caseins, thickening agents, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sweeteners, coloring agents, antioxidants, vegetable proteins, eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, and spices.

[0023] The enzyme includes at least one of amylase, hemicellulase, and protease, and preferably includes at least one of amylase and hemicellulase. Examples of amylases include α-amylase, β-amylase, and glucoamylase. α-Amylase is an endo-type enzyme that randomly cleaves α-1,4 bonds in starch, and is commercially available. Examples of commercially available products include Sumiteam A-10 derived from Bacillus subtilis, heat-resistant Sumiteam AH derived from Bacillus sp., Sumiteam AS derived from Aspergillus niger, and Sumiteam L derived from Aspergillus oryzae (all manufactured by Shin-Nihon Chemical Industry Co., Ltd.), bacterial heat-resistant spitase XP-404V2, bacterial heat-resistant spitase HK / R (all manufactured by Nagase ChemteX Japan), Kleistase T10S derived from Bacillus sp., Biozyme A derived from the genus Aspergillus (manufactured by Amano Enzyme Co., Ltd.), Opticake Fresh 50BG derived from Bacillus sp., Novamyl 10000 BG derived from Bacillus sp., Novamyl 3D BG derived from Bacillus sp., and Fungamil 2500SG derived from the genus Aspergillus (all manufactured by Novozymes Japan), and Aspergillus Examples of such enzymes include Coclase derived from Aspergillus oryzae (manufactured by Mitsubishi Chemical Foods Corporation), Bakezyme P500 derived from Aspergillus oryzae, and Bakezyme AN301 derived from Bacillus amyloliquefaciens (all manufactured by DSM). β-Amylase is an enzyme that hydrolyzes the α-1,4 glucosidic bonds of starch from the non-reducing end to the exo-type disaccharide unit to produce maltose, and is commercially available. Examples of commercially available products include soybean-derived β-amylase #1500S (manufactured by Nagase ChemteX Japan Co., Ltd.) and Bacillus-derived β-amylase F "Amano" (manufactured by Amano Enzyme Inc.). Glucoamylase is an exoenzyme that decomposes starch sequentially into glucose (β-form) units from the non-reducing end, and is commercially available, such as Bakezyme AG800 (manufactured by DSM) derived from Aspergillus niger and AMG1100BG (manufactured by Novozymes Japan) derived from the genus Aspergillus. Hemicellulase is an enzyme that hydrolyzes hemicellulose, a polysaccharide extracted from plant tissues with alkali, and examples of the hemicellulose substrate include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, glucomannan, etc. Enzymes that hydrolyze these hemicelluloses are generally called hemicellulases and are commercially available. Examples of commercially available products include Sumiteam SNX derived from Aspergillus niger and Sumiteam X derived from Trichoderma reesei (both manufactured by Shin-Nihon Chemical Industry Co., Ltd.), Cellulosin HC100 derived from Aspergillus niger and Cellulosin TP25 derived from Trichoderma reesei (both manufactured by HIBI Corporation), Bakezyme HS2000 and Bakezyme ARA10000 derived from Aspergillus niger, and Bakezyme BXP5001 derived from Bacillus subtilis (all manufactured by DSM), Pentopan 500BG (manufactured by Novozymes), hemicellulase "Amano" 90 (manufactured by Amano Enzyme Co., Ltd.), and sucrase TM X (manufactured by Mitsubishi Chemical Foods Corporation) and others. Commercially available proteases include Sumiteam LP, Sumiteam LPL, and Sumiteam OP, which are neutral proteases derived from Aspergillus oryzae (all manufactured by Shin-Nihon Chemical Industry Co., Ltd.), the heat-stable protease Protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.), Neutrase 1.5MG (manufactured by Novozymes), the ultra-heat-stable serine protease Pfu Protease S (manufactured by Takara Bio Inc.), Panchidase P derived from Aspergillus sp. (manufactured by Yakult Pharmaceutical Co., Ltd.), Bakezyme B500 derived from Bacillus amyloliquefaciens, and Bakezyme PPU95,000 derived from Aspergillus oryzae (all manufactured by DSM).

[0024] Examples of dairy products other than the caseins include raw milk, cow's milk, sweetened condensed milk, sweetened condensed skim milk, unsweetened evaporated milk, unsweetened condensed skim milk, skim milk, skim milk powder, whole milk powder, buttermilk, buttermilk powder, whey protein, whey powder, total milk protein, milk protein concentrate, cream, cream cheese, natural cheese, and processed cheese. These dairy products are commercially available. An example of such a commercially available product is skim milk powder manufactured by Yotsuba Dairy Products Co., Ltd.

[0025] Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, agar, glucomannan, gelatin, dextrin, and dextran.

[0026] Examples of the sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reduced sugar polydextrose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. These sugars are commercially available. Examples of commercially available products include white sugar manufactured by Dai-Nippon Meiji Sugar Co., Ltd.

[0027] The method for producing bread of the present invention may further include a step of treating the dough with the enzymes. Amylase and hemicellulase decompose sugars such as starch and fiber in the starchy raw materials. Protease decomposes proteins in the raw materials, including gluten.

[0028] In the bread-making method of the present invention, the bread-making improver of the present invention, the starchy raw materials, and the auxiliary ingredients added as needed are mixed in the same manner as in the normal bread dough preparation process. The order of addition is determined appropriately. The auxiliary ingredients containing the enzyme may be added in advance to at least one of the bread-making improver of the present invention and the starchy raw materials, or the bread-making improver of the present invention, the starchy raw materials, and the auxiliary ingredients may each be mixed separately. Furthermore, the auxiliary ingredients may be added to a mixture of the bread-making improver of the present invention and the starchy raw materials.

[0029] The type of bread produced by the bread producing method of the present invention is not limited. Examples of such bread include white bread and sweet bread. The bread is preferably used as a cooked bread, such as that used for sandwiches, hot sandwiches, hot dogs, hamburgers, etc., in which the bread is cut to have a cut surface and ingredients are held at the cut surface. Note that a preferred example of the present invention also includes a case in which the bread is not completely divided by a cut surface, such as the bread used for hot dogs, and the bread has a cut surface. Furthermore, the bread may be a sweet bread filled with or topped with cream (fresh cream, whipped cream, butter cream, custard cream, etc.), butter, jam, fruit, etc. [Example]

[0030] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0031] In the Examples and Comparative Examples, the resilience and texture of the bread crumb were measured as follows. Five evaluators evaluated the feel of 2cm thick slices of bread when pressed with a finger according to the following criteria, with the feel of the control bread (which does not contain casein) described below being set at 0, and the average value was calculated. -Evaluation criteria for crumb resilience- 3: Very strong resilience. 2: Strong resilience. 1: Slightly strong resilience. 0: Equivalent to the control's resilience. -1: Restoring power is slightly weak. -2: Weak resilience.

[0032] Five evaluators ate slices of bread 2 cm thick, compared the texture with that of a control bread (containing no casein) described below, and evaluated the results according to the following criteria, and calculated the average value. -Evaluation criteria for crumb texture- 3: The texture is quite soft. 2: The texture is soft. 1: The texture is slightly soft. 0: Texture is the same as the control. -1: The texture is a little hard. -2: The texture is hard. -3: The texture is quite hard.

[0033] <Preparation of aqueous sodium caseinate solution (1)> Sodium caseinate (Fonterra Limited) was dissolved in water in the amounts shown in Table 1 to prepare aqueous solutions 1 to 5.

[0034] [Table 1]

[0035] <Preparation of interesterified oil> A soft fractionated palm oil (manufactured by Tsukishima Food Industry Co., Ltd.) was heated to 110°C and thoroughly dehydrated, and then sodium methylate (0.08% by mass of the oil / fat amount) was added as a chemical catalyst, and an interesterification reaction was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the interesterification reaction, the catalyst was removed by washing with water, and the oil / fat was decolorized using activated clay and further deodorized to obtain an interesterified oil / fat.

[0036] <Preparation of bread improver (1)> Bread improvers were prepared as follows using the amounts of ingredients shown in Table 2. An oil consisting of 40% by mass of palm oil (manufactured by Tsukishima Foods Co., Ltd.) and 60% by mass of the above-mentioned interesterified oil was adjusted to 60°C, and an emulsifier was dissolved to obtain an oil phase. Water or the above-mentioned aqueous sodium caseinate solutions 1 to 5 were adjusted to 60°C, and salt was dissolved in the water phase to obtain an aqueous phase. The water phase was added to the oil phase and mixed to obtain an emulsion, which was then cooled and kneaded to prepare bread improvers A to F, which are water-in-oil emulsions.

[0037] [Table 2] 1) Glycerin mono-fatty acid ester (Daimodan UP-T / B, manufactured by Danisco Japan Co., Ltd.) 2) Lecithin (SLP-Paste ST manufactured by Tsuji Oil Mills) The amount of raw material added is expressed in parts by mass.

[0038] <Bread making (1)> The ingredients for the sponge dough in Table 3 were placed in a mixer bowl and mixed with a hook for 3 minutes at low speed and 2 minutes at medium speed. The kneading temperature for the sponge dough was adjusted to 24°C. The sponge dough was fermented under conditions of a fermentation temperature of 27°C, a fermentation humidity of 75% RH, a fermentation time of 4 hours, and a maturation end temperature of 29°C to prepare a sponge dough. The sponge dough and the ingredients for the main dough in Table 3, excluding the improvers, were mixed with a hook for 2 minutes at low speed and 4 minutes at medium speed. Five parts by mass of each of improvers A to F were added to the mixture and mixed with a hook for 2 minutes at low speed and 4 minutes at medium speed to obtain bread dough. The kneading temperature was adjusted to 27°C. After 30 minutes of floor time, the mixture was divided into 240g portions, and six divided pieces were lined up and placed in a Pullman mold. The specific volume of the mold dough was 4cm. 3 The average crumb content was 1 / g. The crumbs were covered with the specified lids and baked for 33 minutes at a top and bottom baking temperature of 200°C. The baked breads were then cooled, wrapped in plastic bags, and stored at room temperature to produce each loaf of bread. The next day, each loaf of bread was sliced ​​into 2cm thick slices, and the crumb resilience and texture were evaluated. The results are shown in Table 3.

[0039] [Table 3] 3) Camellia, manufactured by Nisshin Flour Milling Co., Ltd. 4) Oriental Yeast Co., Ltd. 5) Oriental Yeast Co., Ltd. C Oriental Food 6) Riken Vitamin Co., Ltd. Emulgy MM-100 7) Nihonkaisui Co., Ltd. Express Salt R 8) Dai-Nippon Meiji Sugar Co., Ltd. White Sugar 9) Yotsuba Milk Industry Co., Ltd. Skim Milk Powder 10) Novamyl 3D GB (maltogenic amylase) manufactured by Novozymes The units of the amounts of ingredients used in the sponge and main dough are parts by mass.

[0040] <Preparation of aqueous sodium caseinate solution (2)> Aqueous solution 6 was prepared by dissolving 8 parts by mass of sodium caseinate (Fonterra Limited) in 92 parts by mass of water.

[0041] <Preparation of bread improver (2)> Bread improvers were prepared as follows using the amounts of ingredients shown in Table 4. An oil consisting of 40% by mass of palm oil (manufactured by Tsukishima Foods Co., Ltd.) and 60% by mass of the above-mentioned interesterified oil was adjusted to 60°C, and an emulsifier was dissolved therein to obtain an oil phase. The above-mentioned aqueous solution of sodium caseinate 6 was adjusted to 60°C, and salt was dissolved in this to obtain an aqueous phase. The aqueous phase was added to and mixed with the oil phase to obtain an emulsion, which was then cooled and kneaded to prepare bread improver G, a water-in-oil emulsion.

[0042] <Preparation of shortening> A shortening was prepared as follows using the raw materials in the amounts shown in Table 4. An oil and fat consisting of 40% by mass of palm oil (manufactured by Tsukishima Foods Co., Ltd.) and 60% by mass of the above interesterified oil was adjusted to 60°C, and an emulsifier was dissolved therein. The mixture was cooled and kneaded to prepare a shortening.

[0043] [Table 4]

[0044] <Bread making (2)> The ingredients for the sponge dough listed in Table 5 were added to a mixer bowl and mixed with a hook mixer for 3 minutes at low speed and 2 minutes at medium speed. The kneading temperature for the sponge dough was adjusted to 24°C. The sponge dough was fermented under conditions of a fermentation temperature of 27°C, a fermentation humidity of 75% RH, a fermentation time of 4 hours, and a maturation end temperature of 29°C to prepare a sponge dough. The sponge dough and the ingredients for the main dough listed in Table 5, except for Improver A and sodium caseinate, Improver G, or shortening and aqueous solution 6, were mixed with a hook mixer for 2 minutes at low speed and 4 minutes at medium speed. Improver A and sodium caseinate, Improver G, or shortening and aqueous solution 6 according to Table 5 were then added, and mixed with a hook mixer for 2 minutes at low speed and 4 minutes at medium speed to obtain bread dough. The kneading temperature was adjusted to 27°C. After 30 minutes of floor time, the dough was divided into 240g portions, and six divided portions were placed side by side in a Pullman mold. The specific volume of the mold dough was 4cm. 3 The results were as follows: / g. The bread was baked with the specified lid on for 33 minutes at a top and bottom baking temperature of 200°C. The baked bread was then cooled, wrapped in a plastic bag, and stored at room temperature to produce each loaf of bread. A control shown in Table 3 was also produced in the same manner to serve as an evaluation standard. The next day, each loaf of bread was sliced ​​to a thickness of 2 cm, and the crumb resilience and texture were evaluated. The results are shown in Table 5.

[0045] [Table 5] 3) Camellia, manufactured by Nisshin Flour Milling Co., Ltd. 4) Oriental Yeast, manufactured by Oriental Yeast Co., Ltd. 5) Oriental Yeast Co., Ltd. C Oriental Food 6) Emulgy MM-100 manufactured by Riken Vitamin Co., Ltd. 7) Express Salt R manufactured by Nihon Kaisui Co., Ltd. 8) Dai-Nippon Meiji Sugar Co., Ltd. 9) Yotsuba Milk Powder 10) Novamyl 3D GB (maltogenic amylase) manufactured by Novozymes The units of the amounts of ingredients used in the sponge and main dough are parts by mass.

[0046] The crumb resilience of bread CEx1 of Comparative Example 1, which was made from bread dough containing more than 0.4 parts by mass of sodium caseinate per 100 parts by mass of strong flour, was so strong that it was unnatural for bread, and the texture was hard. The resilience of bread CEx2 of Comparative Example 2, which was made from bread dough in which sodium caseinate was added to the strong flour in powder form rather than dissolved in water, was weaker than that of bread C containing no sodium caseinate, and the texture was slightly harder than that of bread C containing no sodium caseinate.

[0047] On the other hand, the resilience of breads Ex1 to 6 of Examples 1 to 6, which were made from bread dough to which a bread improver in which sodium caseinate was in the form of a water-in-oil emulsion (Examples 1 to 5) or a bread improver in which sodium caseinate was in the form of an aqueous solution (Example 6) was added in a predetermined range to strong flour, was slightly stronger than that of bread C, which did not contain sodium caseinate. Furthermore, the texture of breads Ex1 to 6 was slightly harder to slightly softer than that of bread C, which did not contain sodium caseinate.

Claims

1. A step in which caseins are dissolved in water and added to a starchy raw material; treating the starchy raw material with at least one enzyme selected from amylase, hemicellulase, and protease; The caseins include at least one of acid casein, rennet casein, and caseinate; A method for producing bread, wherein the amount of casein added is 0.005 to 0.4 parts by mass per 100 parts by mass of the starch raw material.

2. 2. The method for producing bread according to claim 1, wherein 0.03 to 40 parts by mass of the caseins are dissolved in 100 parts by mass of water.

3. 3. The method for producing bread according to claim 1, further comprising the step of adding a water-in-oil emulsion containing an aqueous portion in which caseins are dissolved in water to a starchy raw material.

4. The method for producing bread according to any one of claims 1 to 3, wherein the bread is a sliced ​​bread.

5. The method for producing bread according to any one of claims 1 to 4, wherein the bread is used for cooking bread in which ingredients are held by the cut surfaces of the bread.

6. Caseins are dissolved in water, The caseins include at least one of acid casein, rennet casein, and caseinate; A bread improver applied to the preparation of bread dough which is treated with at least one enzyme of amylase, hemicellulase, and protease.

7. 7. The bread-making improver according to claim 6, wherein 0.03 to 40 parts by mass of the caseins are dissolved in 100 parts by mass of water.

8. 8. The bread improver according to claim 6 or 7, which comprises a water-in-oil emulsion.

9. The bread-making improver according to any one of claims 6 to 8, which is used in the production of white bread.

10. The bread-making improver according to any one of claims 6 to 9, which is used to produce bread for cooking, in which ingredients are held by the cut surfaces of the bread.

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