JP2002345392A - Bread with delicate aroma and sweetness and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread eliciting both the flavor and palatability inherent in wheat flour, realizing 'delicate aroma and delicate sweetness', plain mouthfeel and refreshing aftertaste, thereby impairing neither the flavor nor the palatability of food material(s) eaten together. SOLUTION: This method for producing a bread with delicate aroma and sweetness is characterized by comprising the following procedure: using wheat flour as the main material, the wheat four is compounded with dry yeast, α-amylase, wheat starch and an appropriate amount of water followed by agitation/ mixing, the resultant blend is fermented for a specified short time to form an intermediate dough, the fermentation-finished intermediate dough is compounded with trehalose, a shortening, other bread material(s) and water followed by agitation/mixing, the resultant blend is fermented for a specified time into a bread dough, which is then dispensed at a specified amount, molded and subsequently baked.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread having a subtle fragrance and sweetness, realizing a light mouthfeel and a clear aftertaste, and a method for producing such a bread, so-called tanrei-ripening bread. About the method.

[0002]

2. Description of the Related Art Conventionally, bread is generally made by using wheat flour as a main raw material and blending yeast, yeast food, salt, sugar, oil and fat, skim milk powder and the like. For example, to a mixture of wheat flour, sugar, salt, skim milk powder, yeast food, etc., add water mixed with yeast and knead it, primary fermentation, degassing and secondary fermentation to make dough,
The dough is divided, rounded, bench time, shaped, molded, cultivated and fired.

[0003]

However, in the conventional bread making method, acidity and acid smell are easily generated due to the generation of acid accompanying the dough fermentation. Unless the sourness and sourness is one of the characteristics like European bread, especially those without filling (topping) and topping (overlaid) like bread, the sour sourness is the flavor of the bread itself,
There has been a problem that the flavor or the flavor and flavor of ingredients to be eaten together may be impaired.

The present invention has been made in view of such a conventional problem, and reduces the acidity and odor of bread, draws out the flavor and umami inherent in flour, and provides a "faint scent,
The aim is to obtain a bread that does not impair the flavor and flavor of the ingredients that are eaten together, by realizing a subtle sweetness, a light mouthfeel, and a clear aftertaste. And, as a secondary effect, it is intended to obtain a bread having a light roasted color and a soft and firm texture suitable for "a faint fragrance, a faint sweetness".

[0005]

Means for Solving the Problems The present invention has been studied diligently in order to achieve the above object, and has found that dry yeast and short-time fermentation are important factors in achieving a faint aroma. In order to achieve a subtle sweetness, promotion of starch saccharification, α-amylase as a saccharifying enzyme for that purpose, use of trehalose as a saccharide as a review of raw materials used, and use of shortening as fats and oils are required. They have found that they are important factors, and have completed the present invention based on these findings.

That is, the present invention has the following constitution. (1) Bread having a faint aroma and sweetness, characterized by containing dry yeast as yeast in a bread-making raw material, α-amylase as a saccharifying enzyme, trehalose as a saccharide, and shortening as an oil or fat. (2) Wheat flour as a main material, dry yeast, α-amylase, wheat starch and an appropriate amount of water are blended and mixed with stirring, and then fermented for a predetermined short time to produce a medium seed, and the fermented seed is produced. Trehalose, shortening and other ingredients for baking and water are blended and stirred and mixed, then fermented for a predetermined time into bread dough, then a predetermined amount of bread dough is dispensed, molded and baked after molding, A method for producing bread with aroma and sweetness.

[0007]

Embodiments of the present invention will be described below in detail. First, two important factors for realizing a faint scent will be described. (1) Dry yeast The yeast essential for the fermentation of bread dough was reviewed, and dry yeast was used as the middle seed. Dry yeast produces a flavor that cannot be obtained with raw yeast due to the action of the contained components. However, when dry yeast is used in a large charging rod, fermentation is likely to be unstable, which is not suitable for mass-production industrial lines. In the present invention, a mellow flavor with less acid odor is realized by performing frequent fermentation adjustments (temperature and humidity). In addition, dry yeast includes instant dry yeast. In addition, dry yeast and raw yeast can be used in combination instead of dry yeast.

(2) Short-time fermenting seeds In the fermentation process of bread dough, sugar in the dough is decomposed into alcohol and carbon dioxide by the action of various enzymes of yeast. Further, lactic acid fermentation, acetic acid fermentation, butyric acid fermentation, and the like are carried out by various microorganisms contaminated from flour or air, and various organic acids are generated. Recently, in order to create a unique flavor, bread production using long-time fermentation is often seen. Long-term fermentation can produce a unique taste and aroma due to an increase in the amount of organic acid generated, but often acidity and acid odor tend to increase due to a decrease in pH. In the present invention, the generation of acidity and acid odor is suppressed by performing fermentation in a short time, and a light flavor is realized.

Next, three important factors for realizing a subtle sweetness will be described. (1) Promote starch saccharification During the dough fermentation process, part of the starch in the flour (damaged starch) is affected by amylase and liquefies and saccharifies into dextrin and maltose to help the dough extensibility and bake. It plays a role in improving the rising color and fragrance. In the present invention, saccharification enzyme (α-amylase) was added to the sponge to promote saccharification of starch contained in flour. The resulting maltose has a sweetness of 35% of sugar, so that the dough has a mild sweetness.

(2) Review of raw materials used a. Sugars. . . . . Use of trehalose The role of sugars used in bread is (a) sweetening,
(B) browning, (c) delay aging, (d)
It has the effect of making the mouth soft. Trehalose is 45% of sugar while maintaining the effects of (c) and (d).
With such a low sweetness, it has achieved a subtle sweetness. In addition, because of its physical properties, it did not change even when heated, so that it was possible to obtain a soft baked color suitable for "a faint fragrance and a faint sweetness".

B. Fats and oils. . . . . Use of shortening When butter or margarine is used as a fat or oil, the flavor of the fat or oil affects the flavor of bread. Use of tasteless and odorless shortening enhances the original flavor of bread. By using butter or margarine instead of shortening, it is possible to make bread dough that enhances the flavor of each fat or oil.

[0012]

The present invention will now be described in detail with reference to examples of bread making. However, the present invention is not limited at all by these examples, and it goes without saying that the present invention can be applied to breads that eat (taste) the dough itself, such as rolls other than bread.

(Example) A medium seed was obtained using the following basic composition and steps. 1. Medium seed A Basic blend Wheat flour 75.0 parts by weight Dry yeast 0.5-1.5 parts by weight Dry yeast includes instant dry yeast. It can be used together with raw yeast. In that case, the total amount of yeast is 3.0 parts by weight or less. Yeast food 0.1 part by weight Emulsifier 0.25 part by weight Saccharifying enzyme (α-amylase) 0.8 part by weight Wheat starch 4.0 parts by weight Skim milk powder 1.0 part by weight Water 43.0 parts by weight

Step B (1) Other ingredients and water are added to flour and kneaded. (2) Ferment for 3 to 6 hours. (Dough temperature 28-30
In the present invention, individual differences (variations) in the fermentation state are more likely to occur than in the normal production method, and it is necessary to adjust the fermentation time for each intermediate species.

2. Main kneading A Basic composition In addition to the above-mentioned first seed (fermented), flour 25.0 parts by weight Raw yeast 1.0-2.0 parts by weight Sugar 5.0 parts by weight Trehalose 5.0 parts by weight Salt 1 0.5 to 2.0 parts by weight Shortening 3.0 to 8.0 parts by weight Water 10.0 to 20.0 parts by weight

Step B (1) Flour, other raw materials and water are added to the above-mentioned middle seed, and the mixture is kneaded. (2) The obtained dough was fermented in the same manner as in a normal bread making method, and then baked to obtain bread. However, the dough obtained according to the present invention has an individual difference in fermentation state (variation) as compared with the dough obtained by a normal bread making method.
In the final fermentation process, more frequent adjustment of temperature, humidity, and time is required than in a normal production method.

[0017]

According to the present invention, the following (1) and (2)
In response to the above circumstances, the excellent effect shown in (3) is achieved. (1) In modern times, diversification of meals has progressed, and in addition to bread being eaten raw or toast as it is, scenes where various kinds of menus and ingredients can be eaten together are increasing. As a result, the flavors and flavors required of bread are also diversifying. (2) In a normal bread manufacturing method, sourness and sour odor are generated with the fermentation of bread dough, which may impair the flavor and taste originally possessed by ingredients eaten with bread. (3) In the present invention, it is possible to reduce the acidity and acid odor associated with the fermentation by selecting the raw materials and finely controlling the fermentation process, thereby extracting the original flavor and flavor of the flour of bread. , With a light mouthfeel and a clean aftertaste. Also, when eating other ingredients together, it is possible to eat deliciously without impairing the flavor and taste of each ingredient.

Claims (2)

[Claims] 1. A bread with a faint aroma and sweetness, characterized by containing dry yeast as yeast in a bread-making raw material, α-amylase as a saccharifying enzyme, trehalose as a saccharide, and shortening as an oil or fat. 2. A mixture of wheat flour as a main ingredient, dry yeast, α-amylase, wheat starch and an appropriate amount of water, followed by stirring and mixing. Trehalose in the middle species. After blending the shortening and other bread ingredients with water and mixing with stirring,
A method for producing bread having a subtle fragrance and sweetness, comprising fermenting bread dough for a predetermined time, then dispensing a predetermined amount of the bread dough, and baking after molding.