JP7349295B2 - Liquid type for bread and method for manufacturing bread using the same - Google Patents

Description

The present invention relates to a liquid type for bread and a method for manufacturing bread using the same.

The liquid dough method is a bread making method in which dough is made by adding raw materials such as flour to yeast fermentation liquid (liquid dough), and includes the flower brew method, which uses a liquid dough containing flour, and the admixture method, which uses a liquid dough containing powdered milk. There are methods such as The yeast method has the advantage of being able to produce breads that are mechanically resistant and slow to age.

Patent Document 1 discloses that in the flour brew bread making method, wheat flour with a protein content of 6.5 to 10% by mass is used, and as a liquid seed, 40 to 50 parts by mass of the total wheat flour used for bread making is used. A yeast characterized by using a liquid type produced using 1 part of wheat flour, 0.01 to 0.07 parts by mass of yeast, 0 to 0.6 parts by mass of salt, and 40 to 60 parts by mass of water. A method for producing fermented foods is described. Patent Document 2 describes a fermented seed for breads, which involves adding yeast and 50 to 200 parts by mass of water per 100 parts by mass of the raw material flour to raw material flour containing pregelatinized flour, kneading and fermenting the mixture. A manufacturing method and a method for manufacturing breads using the fermented bread are described.

Known methods for producing bread with a chewy and moist texture include a boiling water method, a method of adding a large amount of water to the dough, and a method of blending pregelatinized wheat flour into raw material flour. However, these methods have drawbacks such as poor dough workability, long production times, and uneven bread quality. As a method to eliminate these drawbacks, Patent Document 3 discloses a non-fermented pasty dough prepared using 100 parts by mass of pregelatinized flour and 200 to 500 parts by mass of water, and a material containing non-gelatinized flour. A method for producing breads is described, which includes mixing and fermenting dough prepared using the same method.

Japanese Patent Application Publication No. 2006-109781 JP2019-024336A Japanese Patent Application Publication No. 2017-112989

The present invention makes it possible to produce bread that has a moist texture and a rich flavor that combines mellow sourness and sweetness, while maintaining the advantage of the liquid dough method that it can produce bread that does not age quickly. The present invention provides a liquid type for producing bread, and a method for producing bread using the liquid type.

As a result of extensive research, the inventor of the present invention has found that by using raw material flour containing pregelatinized grain flour and a liquid type fermented by adding a large amount of water to yeast compared to conventional liquid types, the inventors have succeeded in creating moist mouths. It has been found that bread can be obtained which has a texture that melts well and a rich flavor that combines mellow sourness and sweetness, and which is less likely to deteriorate in texture due to aging over time.

Therefore, the present invention includes mixing and fermenting raw material flour, yeast, and water, and the raw material flour contains gelatinized flour made from grain flour having a crude protein content of 8% by mass or more, and the water A method for producing a liquid bread product, wherein the blending amount of provide.

The liquid bread type provided by the present invention has a moist texture that melts in the mouth, a rich flavor that combines mellow sourness and sweetness, and has a texture that does not deteriorate even with the passage of time. It is possible to produce breads that are less likely to suffer from a decrease in temperature.

In this specification, breads refer to foods obtained by heating (for example, baking, steaming, frying, etc.) fermented dough mainly composed of grain flour. Examples of bread include white bread (square bread, British bread, etc.), roll bread, sweet bread (red bean paste, cream bread, etc.), deli bread (curry bread, etc.), French bread (baguette, batard, etc.), German bread ( Bread such as Kaiser Semmel, rye bread, etc.), croissant, Danish, Italian bread (focaccia, panettone, etc.), Belgian bread (waffle, etc.), Middle Eastern bread (naan, pita bread, etc.); Pizza; Chinese buns and steamed bread; East donuts Examples include, but are not limited to, fermented confectionery such as, etc.

The liquid bread type of the present invention (hereinafter also referred to as the liquid type of the present invention) is a highly hydrated liquid type produced using pregelatinized flour. The liquid seed of the present invention is produced by mixing raw material flour containing pregelatinized grain flour, yeast, and water, and fermenting the mixture. Large amounts of water are used. By using pregelatinized flour and a large amount of water in the liquid bread, the bread produced with the liquid bread of the present invention has a moist texture that melts in the mouth and a rich flavor that combines mellow sourness and sweetness. In addition, it has a property of being resistant to aging, that is, the texture is less likely to deteriorate due to aging over time.

The raw material flour used for producing the liquid seed of the present invention includes gelatinized grain flour. From the viewpoint of improving the texture, flavor and aging resistance of breads obtained using the liquid seed of the present invention, the content of the pregelatinized flour in the raw material flour is preferably 15% by mass or more, more preferably is 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more. On the other hand, the upper limit of the content of the pregelatinized flour in the raw material flour is not particularly limited, but is preferably 95% by mass or less.

The gelatinized flour is a flour obtained by gelatinizing normal grain flour (non-gelatinized flour that has not been gelatinized). Types of the flour include, but are not limited to, wheat flour, rye flour, rye flour, barley flour, rice flour, corn flour, etc., and combinations of any two or more thereof. From the viewpoint of improving the texture, flavor, and aging resistance of breads obtained using the liquid seed of the present invention, the gelatinized flour is preferably made from flour having a crude protein content of 8% by mass or more. Preferably, the crude protein content of the raw material flour for the pregelatinized flour is 9% by mass or more, more preferably 10% by mass or more, and even more preferably 11.5% by mass or more. Examples of raw flour having such a crude protein content include wheat flour with a crude protein content of 8% by mass or more, such as strong wheat flour, semi-strong wheat flour, medium wheat flour, and a combination of two or more of them; Examples include flour containing wheat flour and having a total crude protein content of 8% by mass or more. More preferably, the raw material flour is strong wheat flour, semi-strong wheat flour, or a combination thereof, or contains the wheat flour, and has a total of 9% by mass or more, more preferably 10% by mass or more, and even more preferably 11% by mass. It is a flour having a crude protein content of .5% by mass or more.

In this specification, the amount of crude protein in flour is determined using the combustion method in accordance with the Japanese Food Standard Tables 2015 Edition (7th Edition) Analysis Manual (see www.mext.go.jp/a_menu/syokuhinseibun/1368931.htm). can be found.

Also preferably, the pregelatinized flour is pregelatinized wheat flour. Preferably, the raw material flour for the gelatinized grain flour is strong wheat flour, semi-strong wheat flour, medium wheat flour, or wheat flour containing a combination of two or more thereof, more preferably strong wheat flour, semi-strong wheat flour, It is a medium wheat flour or a combination of any two or more thereof, more preferably a strong wheat flour, a semi-strong wheat flour, or a combination thereof, and still more preferably a strong wheat flour.

The method for gelatinizing the flour is not particularly limited as long as it can gelatinize the starch in the flour, but examples include a method of treating the flour with moist heat. Examples of moist heat treatment methods include adding water to flour and heating it, and heating the flour after absorbing water.A more specific example is to uniformly add water to the flour using a high-speed stirrer. However, there is a method in which heat treatment is performed by adding steam, a method in which flour and water are heated and kneaded using an extruder, and a method in which superheated steam or saturated steam is added to a closed container containing flour while stirring as necessary. Examples include a method in which the grain flour is heat-treated by adding it, and a method in which the flour is heat-treated in a saturated steam atmosphere using the apparatus described in JP-A No. 2009-34038. The moist heat-treated flour can be dried by methods such as shelf drying, hot air drying, and fluidized bed drying. Furthermore, after drying, it can be pulverized as appropriate. For the pulverization treatment of the gelatinized flour after drying, various pulverization methods such as roll pulverization and pin mill pulverization can be employed as necessary.

The degree of gelatinization of the gelatinized flour is preferably 70% or more, more preferably 80% or more, and still more preferably 85% or more. If the degree of gelatinization of the gelatinized flour is less than 70%, breads obtained using the liquid seed of the present invention may have insufficient texture and flavor.

Pregelatinized flour with a degree of gelatinization of 70% or more can be prepared, for example, by subjecting 100 parts by mass of grain flour and 5 to 30 parts by mass, preferably 10 to 20 parts by mass, of water to a pressure and heat treatment using an extruder or the like. However, the method for producing the pregelatinized flour used in the present invention is not limited thereto.

As used herein, the degree of gelatinization of flour refers to the degree of gelatinization measured by the BAP method (β-amylase pullulanase method). Measurement of the degree of gelatinization by the BAP method can be carried out as follows according to a previous report (Home Economics Magazine 32(9), 653-659, 1981).
[Measurement method of degree of gelatinization using β-amylase/pullulanase method]
(A) Reagents The reagents used are as follows.
1) 0.8M acetic acid-Na acetate buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: β-amylase (Nagase ChemteX Co., Ltd., #1500S) 0.017g and pullulanase (Hayashibara Bio Chemical Research Institute, No. 31001) 0.17g was dissolved in the above 0.8M acetic acid-Na acetate buffer to make 100mL.
5) Inactivated enzyme solution: Prepared by boiling the above enzyme solution for 10 minutes.
6) Somogyi reagent and Nelson reagent (reagents for measuring reducing sugar content)
(B) Measurement method 1) Grind sample flour (gelatinized flour) with a homogenizer to a size of 100 mesh or less. Take 0.08 to 0.10 g of this ground sample flour into a glass homogenizer.
2) Add 8.0 mL of demineralized water to this and disperse by moving the glass homogenizer up and down 10 to 20 times.
3) Place 2 mL of the above dispersion in 2 25 mL graduated test tubes, make one volume constant with 0.8 M acetic acid-Na acetate buffer, and use it as a test section.
4) Add 0.2 mL of 10N sodium hydroxide solution to the other bottle, and react at 50°C for 3 to 5 minutes to completely gelatinize. Thereafter, 1.0 mL of 2N acetic acid solution was added to adjust the pH to around 6.0, and the volume was then adjusted to a constant volume with 0.8M acetic acid-Na acetate buffer to form a gelatinized area.
5) Take 0.4 mL of each of the test liquids prepared in 3) and 4) above and add 0.1 mL of the enzyme solution to each of the test solutions, and allow the enzyme reaction to occur at 40°C for 30 minutes. At the same time, a blank is also prepared in which 0.1 mL of an inactivated enzyme solution is added instead of the enzyme solution. The enzymatic reaction is performed while stirring the reaction solution from time to time.
6) Add 0.5 mL of Somogyi's reagent to 0.5 mL of the above reaction solution, and boil for 15 minutes in a boiling bath. After boiling and cooling in running water for 5 minutes, 1.0 mL of Nelson's reagent was added, stirred, and left for 15 minutes.
7) Then, add 8.00 mL of demineralized water, stir, and measure the absorbance at 500 nm.
(C) Calculation of degree of gelatinization The degree of gelatinization is calculated by the following formula.
Degree of gelatinization (%) = (decomposition rate of test solution) / (decomposition rate of completely gelatinized test solution) x 100
=(A-a)/(A'-a')×100
In the formula, A, A', a, and a' are as follows.
A = Absorbance of test area A' = Absorbance of gelatinized area a = Absorbance of blank of test area a' = Absorbance of blank of gelatinized area

The raw material flour used for producing the liquid seed of the present invention may further contain other flours and/or starches other than the pregelatinized flour. Examples of the other flour include normal grain flour (non-gelatinized grain flour that has not been gelatinized), and examples of the flour include wheat flour, barley flour, rice flour, rye flour, rye flour, and corn flour. Can be mentioned. Examples of the wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, durum wheat flour, and combinations of two or more thereof. Although the wheat flour may contain heat-treated wheat flour, non-heat-treated wheat flour is preferable from the viewpoint of the elasticity and extensibility of the obtained bread dough and the flavor of the obtained bread. Examples of the starches include wheat starch, tapioca starch, potato starch, rice starch, corn starch, waxy corn starch, and modified starches thereof (preferably not pregelatinized starches). The raw material flour may contain any one or a combination of two or more of the other flours and starches listed above.

Preferably, the raw material flour contains wheat flour (non-gelatinized wheat flour that has not been gelatinized) as a flour other than the pregelatinized flour, and the content of the non-gelatinized wheat flour in the raw material flour is preferably 5. It is at least 10% by mass, more preferably at least 10% by mass. Further, the total content of the non-gelatinized wheat flour and the gelatinized flour in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass.

The water used for producing the liquid seeds of the present invention is not particularly limited as long as it can be normally used for producing bread dough, such as tap water, natural water, or purified water. The temperature of the water used is not particularly limited, but may be about 0 to 40°C, preferably about 5 to 30°C. The water does not need to be pre-warmed and can be used at room or ambient temperature.

In the present invention, a large amount of water is used for producing liquid seeds. The amount of water used in the production of the liquid seed of the present invention is more than 200 parts by mass to 500 parts by mass per 100 parts by mass of the raw material flour, and 2.5 parts by mass per 1 part by mass of pregelatinized flour contained in the raw material flour. Parts by mass to 15 parts by mass. When the amount of water is less than the above-mentioned range, the texture, flavor and aging resistance of breads obtained using the liquid variety of the present invention will not be sufficiently improved. On the other hand, even if the amount of water is too large, lumps may form during bread dough production and workability may decrease, resulting in insufficient texture, flavor, and aging resistance of the resulting bread. It may become. Preferably, the amount of water per 1 part by mass of the pregelatinized flour is 2.5 parts by mass to 12.5 parts by mass, more preferably 4.0 to 10.5 parts by mass. On the other hand, the amount of water per 100 parts by mass of the raw material powder is preferably 220 to 450 parts by mass, more preferably 250 to 450 parts by mass.

The yeast used in the production of the liquid seeds of the present invention is not particularly limited as long as it is commonly used in the production of breads, and examples thereof include fresh yeast, dry yeast, instant yeast, and the like. The amount of yeast used for producing the liquid seed of the present invention may be adjusted depending on the form and type of yeast. For example, in the case of fresh yeast, it is preferably 1 to 10 parts by mass per 100 parts by mass of the raw material powder of the liquid type, and in the case of dry yeast, it is preferably 0.5 to 5 parts by mass per 100 parts by mass of the raw material powder of the liquid type. part is preferred.

In the production of the liquid seed of the present invention, the raw material flour containing the gelatinized flour, yeast, and water are mixed to prepare a liquid mixture. The mixing can be carried out at room temperature using a common mixer used for baking and cooking, and the mixing time is preferably about 1 to 5 minutes. Next, the mixed liquid is fermented to obtain a liquid seed. The fermentation may be carried out at a temperature of 0 to 40°C, preferably 2 to 30°C, more preferably 4 to 25°C, for 0.5 to 48 hours, preferably 2 to 36 hours. More preferred fermentation conditions are 4-25°C for 8-24 hours. If the fermentation temperature is less than 0° C. or the fermentation time is less than 0.5 hours, the fermentation may not proceed sufficiently and the produced bread may lack texture and flavor. On the other hand, if the fermentation temperature exceeds 40° C. or the fermentation time exceeds 48 hours, overfermentation occurs and the quality of the breads produced tends to deteriorate.

The liquid species of the present invention can be produced by the above procedure. The obtained liquid seed is used for manufacturing breads. When producing bread using the liquid seed of the present invention, the liquid seed may be blended into bread dough.

For example, in the present invention, the liquid seed of the present invention and water may be added to raw material flour (for example, grain flour and other auxiliary raw materials) for bread dough, and the mixture is kneaded to produce bread dough. Alternatively, the raw material flour for the bread dough and water may be mixed and kneaded in advance to prepare a rough dough, and then the liquid seed of the present invention may be added to the rough dough and further kneaded to produce bread dough. good. When bread dough is produced by the dough method, it is preferable to add the liquid dough of the present invention to the dough in the main kneading step.

Examples of the grain flour contained in the raw material flour for the bread dough include wheat flour, rye flour, rye flour, barley flour, corn flour, rice flour, and a combination of two or more thereof. These flours are preferably non-gelatinized flours (flours that have not been subjected to gelatinization treatment), and more preferably non-gelatinized flours mainly composed of non-gelatinized wheat flour. Examples of the flour include wheat flour commonly used in the production of breads, such as strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, durum flour, and combinations of two or more of these.Among them, strong flour , semi-strong flour, medium-strength flour, whole wheat flour, durum wheat flour, and combinations of any two or more thereof are preferred. Although the wheat flour may contain heat-treated wheat flour, non-heat-treated wheat flour is preferable from the viewpoint of the elasticity and extensibility of the obtained bread dough and the flavor of the obtained bread.

The auxiliary materials contained in the raw material flour of the bread dough include auxiliary materials normally used in bread production, such as yeast (fresh yeast, dry yeast, etc.); yeast food; baking powder; sugar, glucose, fructose, invert Sugars such as sugar, starch syrup, maltose, and lactose; eggs or egg powder; processed or unprocessed starches (preferably not pregelatinized starches); skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder, etc. Dairy products; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; additives such as emulsifiers, swelling agents, thickeners, sweeteners, flavors, colorants, and ascorbic acid; inorganic salts such as table salt; glucosidase, Enzymes such as glucose oxidase, amylase, lipase, hemicellulase; dietary fiber, etc. can be used as appropriate. The water used in the production of bread dough of the present invention is not particularly limited as long as it can be normally used in the production of bread dough, such as tap water, natural water, or purified water. Alternatively, milk such as cow's milk or soy milk may be used instead of water.

The blending amount of the liquid seed of the present invention in the bread dough includes all the flour contained in the final bread dough (all the flour contained in the raw material flour of the bread dough and the raw material of the liquid seed of the present invention). The amount of total flour in the raw material flour of the liquid seed of the present invention is preferably 1 to 30% by mass, more preferably 2 to 25% by mass, and even more preferably 3 to The amount is 20% by mass. If the amount of the liquid type is small, the texture and flavor of the resulting breads may be insufficient. On the other hand, if the amount of the liquid type is too large, the elasticity of the bread dough will become weak, resulting in poor bread-making properties, and the resulting bread will have a small volume, poor texture, and a sour taste. It becomes too strong.

In the method for producing bread according to the present invention, the method for producing bread dough is not particularly limited, except that the liquid type of the present invention is blended into bread dough, and examples include the straight method, the dough method, and the quick-dough method. It can be carried out according to various conventional methods such as the method, the liquid seed method, and the frozen dough method. For example, in the case of the medium dough method, the liquid seed of the present invention may be added at either stage of the medium dough or main kneading, but it is preferably added at the stage of main kneading. Next, the bread dough blended with the liquid seed is fermented in accordance with a conventional method, further molded, proofed, and then heated to produce bread. Examples of heating methods include baking, steaming, and frying. Alternatively, the bread dough obtained according to the present invention may be stored as is, in a fermented or molded state, or in a semi-baked state, refrigerated or frozen, and thawed and heated as necessary to produce bread. good.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited only to these Examples.

Test example 1 Bread production-1
(1) Production of pregelatinized flour 100 to 20 parts by mass of water is added to 100 parts by mass of wheat flour having the amount of crude protein listed in Table 1, and subjected to pressure heat treatment using an extruder to pregelatinized flour 1 to 6 ( Both were prepared with a degree of gelatinization of 85%).

(2) Production of liquid seeds Mix wheat flour (strong flour, crude protein content 11.8% by mass) with any of the pregelatinized flours 1 to 6 produced in (1) according to the formulation shown in Table 2, and add water ( (approximately 25°C) and fresh yeast (manufactured by Oriental Yeast Industry Co., Ltd., "Regular") were added and mixed at low speed with a bread mixer (low speed 2 minutes, high speed 1 minute, temperature 24°C). The resulting mixture was fermented [fermentation at room temperature (temperature 20°C, humidity 75%) for 45 minutes → refrigerated storage (4°C for 18 hours)] to produce liquid types 1 to 6. As a control, liquid seeds were produced without using gelatinized wheat flour.

(3) Manufacture of bread Coppe bread was manufactured according to the manufacturing method shown in Table 3 using the liquid seed manufactured in (2).

(4) Evaluation of bread The bread produced in (3) was evaluated for texture, flavor, and resistance over time. The texture (moistness, melt in the mouth) and flavor were evaluated using samples taken 2 hours after baking. Regarding durability over time, a sample stored at 20° C. for 26 hours after firing was compared with a sample 2 hours after firing (before storage). The evaluation was performed by 10 trained panelists according to the following evaluation criteria, and the average value was calculated. The results are shown in Table 2.
<Evaluation criteria>
Texture (moist feeling)
5 points: Very moist texture 4 points: Moist texture 3 points: Slightly moist texture 2 points: Slightly dry texture (compared to the control liquid type) (equivalent to when using)
1 point: It has a dry texture (melt in your mouth)
5 points: Very good melting in the mouth 4 points: Good melting in the mouth 3 points: Melting in the mouth without any problems 2 points: Slightly poor melting in the mouth (same as when using the control liquid type)
1 point: Flavor that is inferior to melting in the mouth 5 points: Has a mellow sourness and sweetness, and has a very good balance between sourness and sweetness, and has an excellent flavor 4 points: Has a mellow sourness and sweetness 3 points: The balance between sourness and sweetness is not bad, and the flavor is slightly good. 2 points: The balance between sourness and sweetness is not bad, and the flavor is slightly inferior. Yes (same as when using the control liquid type)
1 point: The balance between sourness and sweetness is poor, and the flavor is inferior.
Resistance over time (texture)
5 points: Almost the same as before storage 4 points: Slightly inferior to before storage 3 points: Slightly inferior to before storage 2 points: Significantly inferior to before storage 1 point: Compared to before storage very poor

Test example 2 Bread production-2
(1) Manufacture of liquid seeds A liquid seed was manufactured in the same manner as in Test Example 1 (2). As the pregelatinized wheat flour, pregelatinized wheat flour 5 produced in Test Example 1 (1) was used, and the composition of the flour, pregelatinized wheat flour, and water in the liquid material was changed as shown in Tables 4 and 5. Using the obtained liquid species, Coppépan was produced and evaluated in the same manner as in Test Examples 1 (3) and (4). The results are shown in Tables 4 and 5.

Claims (10)

A method for producing a liquid type for bread, comprising:
Including mixing and fermenting raw flour, yeast, and water,
The raw material flour contains 30% by mass or more of gelatinized flour made from grain flour having a crude protein content of 8% by mass or more,
The amount of water is 2.5 parts by mass to 15 parts by mass per 1 part by mass of the pregelatinized flour, and more than 200 parts by mass to 500 parts by mass per 100 parts by mass of the raw material flour.
Method. The method according to claim 1, wherein the yeast is fresh yeast, and the amount thereof is 1 part by mass to 10 parts by mass per 100 parts by mass of the raw material flour. The method according to claim 1 or 2, wherein the pregelatinized flour is pregelatinized wheat flour. The method according to any one of claims 1 to 3, wherein the raw material flour includes non-gelatinized wheat flour. The method according to claim 4 , wherein the total content of the non-gelatinized wheat flour and the gelatinized flour in the raw material flour is 80% by mass or more. The method according to any one of claims 1 to 5, wherein the fermentation is a fermentation at a temperature of 0 to 40°C for 0.5 to 48 hours. The method according to any one of claims 1 to 6, wherein the degree of gelatinization of the gelatinized flour is 70% or more. The pregelatinized flour is a pregelatinized flour obtained by pressurizing and heating 100 parts by mass of flour having a crude protein content of 8% by mass or more and 5 to 30 parts by mass of water using an extruder. 7. The method according to any one of 7. A method for producing bread dough, comprising using the liquid bread dough according to any one of claims 1 to 8. The method according to claim 9, wherein the amount of raw material flour contained in the liquid bread dough is 1 to 30% by mass in the total amount of flour contained in the bread dough.