JP2003116452A - Retort-treated pregelatinized dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pretreated-dough capable of being distributed at room temperature, and the amount of whose addition to a grain powder dough or/and a starch dough can be reduced. SOLUTION: The pretreated-dough is obtained by subjecting a mixture of grain powder or/and starch, and water to a pressure heat treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pre-dough for use as a dough for flour or / and starch products for producing breads, confectionery and the like.

[0002]

2. Description of the Related Art The original flavor and umami of wheat flour,
Moreover, as a method for producing breads having a soft and chewy texture despite being soft, the present inventors have proposed a method for producing breads and confectionery described in Japanese Patent Application No. 2000-218785. Proposed, this method has achieved commercial success.

The above-mentioned manufacturing method uses a pre-dough obtained by adding hot water of 55 to 98 ° C. to wheat flour or kneading while adding water and then heating at 55 to 98 ° C. Bread is manufactured by adding the wheat flour, auxiliary materials and yeast and kneading it, and after baking, baking,
It is known to make bread. When breads and confectionery containing wheat flour as a main ingredient are produced by using this method, breads having a flavor and umami of wheat flour and having a soft and chewy texture despite being soft And sweets can be obtained. Commercially, the dough kneaded by the above method is frozen and chilled for the purpose of suppressing the growth of microorganisms such as mold, and the bread dough and the pastry dough are used as the dough at the manufacturers of bread and confectionery. It is kneaded and baked to make breads and confectioneries. The pre-dough used in this way has a time lag before the production of breads and confectionery for storage and distribution. Therefore, we have been considering attempts to simplify storage and distribution.

Further, since the amount of pre-dough used in the production of bread dough, confectionery dough, etc. is about half of the total amount of dough, attempts have been made to reduce the amount of pre-dough added. As such an attempt, the present inventors have examined an attempt to reduce the addition amount of the previous dough.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to prevent the growth of microorganisms such as mold even at room temperature and to reduce the amount of pre-dough added to dough such as bread dough and confectionery dough for flour products. Or / and to provide a pre-dough for use in the dough for starch products.

[0006]

[Means for Solving the Problems] As a result of various studies for solving the above problems, the inventors of the present invention have performed a sterilization process by applying a specific pressurizing heat treatment, and refrigerate or refrigerate before carrying the dough. However, it was found that harmful microorganisms do not propagate even when transported at room temperature. Furthermore, when the pre-dough of the present invention is used, it has a wheat flavor and umami similar to the conventional product in a significantly smaller amount than the conventionally used pre-dough, and is moist despite being soft. It has also been found that a product with a chewy texture can be obtained. The present inventors have obtained many findings as described above, and have further completed various studies to complete the present invention.

That is, the present invention is characterized in that (1) a pre-dough obtained by press-heating a mixture containing flour or / and starch and water, and (2) the mixture further contains an auxiliary material. (1) Pre-pressurized dough, (3) The mixture is batter or dough, (1) or (2) above-mentioned pre-pressurized dough, (4) Flour Is wheat flour, the pre-pressurized dough described in (1) above, (5)
The preheated dough subjected to the pressure heating treatment according to any one of (1) to (4) above, wherein the pressure heating treatment is a retort treatment, (6) the retort treatment is 100 to 150 ° C.,
A pre-pressurized dough as described in (5) above, which is performed at a pressure of 1.0 to 3.0 kg / cm ² G.
(7) Use of the pre-dough according to (1) above for the production of bread dough or confectionery dough, (8) The remaining dough, flour and / or starch, and auxiliary materials and optionally yeast are added and kneaded. (9) The method for producing a dough according to (8) above, wherein the dough is a bread dough, and (10) the above characterized in that the dough is a confectionery dough. 8) A method for producing a dough according to (8), (11) A method for producing bread or confectionery, which comprises heating the dough according to (8) above.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the first step, a pre-dough is produced by subjecting cereal flour or / and starch, water, and other auxiliary materials to pressure heat treatment. In the second step, bread dough or confectionery dough is produced by adding the flour or / and starch, the auxiliary material and optionally yeast, and usually water to the pre-dough and kneading. In the third step, breads or confectioneries are produced from the dough or confectionery dough.

More specifically, the method for producing a dough for flour products such as breads or confectionery or / and a dough for starch products according to the present invention comprises mixing flour and / or starch with water and then adding the mixture. It is carried out by pressure heating to produce a pre-dough, and adding the remaining flour or / and starch, various auxiliary materials and optionally yeast, and water to the obtained pre-dough and kneading.

The flour used in the production of the dough for flour products such as breads or confectionery of the present invention and / or the dough for starch products includes, for example, rice flour, wheat flour, barley flour, corn flour, kinako, glutinous flour and warabi. Examples thereof include rice cake flour, Hon-Kuzu flour, and shiratama flour, and wheat flour is preferred.

Examples of the starch used in the production of the dough for flour products such as breads and confectioneries of the present invention and / or the dough for starch products include, for example, potato starch, wheat starch, corn starch, tapioca starch, rice starch and sweet potato starch. , Sago starch, and modified starch thereof.

[0012] The flour or / and starch used in the production of the pre-dough by pressure heat treatment is the total amount of the flour or / and starch used for the production of bread or confectionery 10
About 0 to 40 parts by weight, preferably about 3 parts by weight
It is about 15 parts by weight. Moreover, the amount of water is 100 or more of the flour or / and starch used when performing the pressure heat treatment.
The amount is about 50 to 400 parts by weight, preferably about 130 to 220 parts by weight, and the preferred range when wheat flour is used is about 130 to 220 parts by weight.

The above flour or / and starch and water are preferred.
For example, use a mixer such as a whipper to mix.
The resulting mixture (hereinafter referred to as batter or dough)
Of a material that can withstand pressure heat treatment,
About 1.0-3.0kg / cm ^TwoAbout G, preferably about
1.0-2.5 kg / cm^TwoApproximately 100 while pressurizing G
~ 150 ° C, preferably about 100-130 ° C
Heat and prepare the dough. Above batter or dough
Is a barrier material such as aluminum foil, steel foil, etc.
Metal foil, ethylene vinyl alcohol copolymer (EVO
H), vinylidene chloride / vinyl chloride copolymer (PVD
Heat-resistant cup using C), metal foil and plastic
Pouch with laminated film or plastic sheet
Fill in a tray, tray, etc. and heat melt so-called heat seal
Then, pressure heating treatment is performed in the sealed space. this
These containers may use commercially available ones.
An example of such a commercially available product is, for example, Lamicon Cup (trade name)
Yokan / Tokan Kogyo Co., Ltd., Trust Pack (trade name)
(Manufactured by Dai Nippon Printing Co., Ltd.) and the like. Pressurized heat treatment
The weight of water does not change because it is performed in a closed space.

The processing time of the pressure heating treatment cannot be generally stated because it depends on the size of the target batter or dough, but the central temperature of the preheated dough is about 100 to 150 ° C, Preferably about 100-130
It suffices to perform the treatment so that the temperature becomes about ° C. Since the pressure heat treatment also has the purpose of sterilization, for example, about 1 to 60 minutes,
Preferably, it may be carried out for about 3 to 40 minutes.

If desired, in the preparation of the pre-dough by pressure heat treatment, auxiliary materials such as sugar, salt, organic acid or organic acid salt may be added to the flour or / and starch or water. Examples of organic acids include citric acid, malic acid,
Examples thereof include lactic acid, fumaric acid, tartaric acid, acetic acid, propionic acid and ascorbic acid. Examples of the organic acid salt include salts of calcium, sodium, potassium, magnesium, ammonium and the like with an organic acid. The amount of such an auxiliary material used is usually about 0 to 20 parts by weight, preferably about 0 to 5 parts by weight, relative to 100 parts by weight of the flour or / and starch used in the first step.

The pre-dough that has been subjected to pressure heating may be kneaded into a bread dough. The pre-dough may be stored at room temperature, or may be refrigerated or / and frozen. Further, it may be frozen and stored after being refrigerated for about 4 hours or more. The pre-dough obtained according to the present invention does not propagate microorganisms such as mold even if it is stored at room temperature for a long time in a closed container, and the quality of the pre-dough is kept good. The front dough may be transported from the front dough maker to the bread and confectionery manufacturer at room temperature.

When the crude heat is removed, the obtained dough is kneaded with the rest of the grains or / and starch and each auxiliary material together with water at room temperature, as in the usual method for producing breads or confectionery. , Kneaded into dough for flour products such as bread dough or confectionery dough and / or dough for starch products. As various auxiliary materials, for example, sugar, salt, skim milk powder, honey, milk, shortening, yeast, butter,
Examples include margarine and yeast food. Yeast may be added for making bread dough, and yeast may be added if desired for making confectionery dough. Furthermore, water may usually be added. The use ratio of the auxiliary materials is the same as the type and ratio of various auxiliary materials used in the method for producing a dough for flour products such as breads and confectioneries or / and a dough for starch products.

The step of kneading the dough into a dough for flour products such as bread dough or confectionery dough and / or a dough for starch products is the same as the usual method for producing breads or confectioneries.

When the kneaded dough for flour products and / or the dough for starch products is used for the production of breads, the dough is fermented into a desired bread shape in the same manner as in the usual method for producing breads. After molding, it is baked.

The kneaded dough for flour products and / or dough for starch products is mainly used for the production of Japanese confectionery, and is formed into a desired confectionery shape in the same manner as in the conventional method for producing confectionery. It is then heated. Examples of the method of heating the confectionery include baking, frying, and steaming. Such a method may be performed by a known method or a method similar thereto.

[0021]

[Example 1] Out of 100 parts by weight of total wheat flour required for producing bread, 15 parts by weight of wheat flour are used for producing a seed dough. First, 15
15 parts by weight of flour, 2 parts by weight of sugar, 1 part by weight of salt and 0.2 part by weight of lactic acid were added as auxiliary materials, respectively, and
The mixture is mixed with part by weight of water to form a so-called batter, which is filled in a retort pouch and then retort-treated at 121 ° C. for 15 minutes under a pressure of ₂ kg / cm ₂ G to prepare a pre-dough. The remaining flour of 85 parts by weight, sugar of 4 parts by weight, salt of 1 part by weight, yeast food of 0.1 part by weight, shortening of 4 parts by weight and raw yeast of 3 parts by weight were added to the pre-dough obtained as described above. It was added as a material and kneaded with 70 parts by weight of water to make bread dough. The obtained bread dough was fermented and then baked to produce a loaf of bread, in the same manner as a usual method for making bread.

[Comparative Example 1] 40 parts by weight out of 100 parts by weight of the total amount of wheat flour required for producing bread and Japanese Patent Application No. 2
000-218785 (bread manufacturing method)
A part by weight of hot water was added and kneaded to knead the middle noodles. The kneaded kneaded noodles and the remaining flour 60 parts by weight, sugar 6 parts by weight, salt 2 parts by weight, yeast food 0.1 parts by weight, shortening 4 parts by weight, raw yeast 3 parts by weight and water 5
Bread was manufactured by adding 0 part by weight and kneading to make dough, fermenting and baking.

Test Example 1 Sensory test 10 females aged 18 to 40 and males aged 22 to 40
A sensory test was conducted using a total of 20 people as monitors. The sensory test was evaluated according to the following criteria. 5 points: particularly excellent, 4 points: excellent, 3 points: normal, 2: inferior, 1: particularly inferior.

The number of people for each item is shown in Table 1. The bread produced by the method of the present invention has a flavor and umami unique to wheat flour, as well as bread baked by the method for producing breads of Japanese Patent Application No. 2000-218785, and is soft. Instead, it had a moist and chewy texture.

[0025]

[Table 1]

[0026]

INDUSTRIAL APPLICABILITY The pre-dough of the present invention, which is useful for the production of bread or confectionery product dough containing cereal flour and / or starch, requires refrigeration / freezing because microorganisms such as mold do not propagate even at room temperature. Without doing so, it becomes possible to save the labor for distribution. Further, when the bread dough or the confectionery dough is produced from the dough produced in the present invention, the amount of the dough added to the dough can be reduced.

Continued front page    (72) Inventor Hirohiko Saito             Osaka Prefecture Osaka City Yodogawa Ward Mikuni Honcho 1-15-4             -1210 (72) Inventor Norihiro Kanaya             2-1-1, Higashi-Mikunigaoka-cho, Sakai City, Osaka Prefecture (72) Inventor Yoshiaki Hishikawa             1-14-14 Kabudai, Kizu-cho, Soraku-gun, Kyoto Prefecture             506 (72) Inventor Koichi Ohno             1-11-33 Isogamicho, Kishiwada City, Osaka Prefecture Rafu             Loresta Kishiwada 805 F-term (reference) 4B032 DB01 DK15 DP02 DP13

Claims (10)

[Claims] 1. A method for producing a dough before baking, which comprises subjecting a mixture containing cereal flour or / and starch and water to heat treatment under pressure. 2. The method for producing pre-bread dough according to claim 1, wherein the mixture further contains an auxiliary material. 3. The method for producing a pre-bread dough according to claim 1 or 2, wherein the mixture is a batter or a dough. 4. The method for producing a pre-bread dough according to claim 1, wherein the cereal flour is wheat flour. 5. The method for producing a dough before baking according to any one of claims 1 to 4, wherein the pressure heating treatment is a retort treatment. 6. The retort treatment is 100 to 150 ° C.
0-3.0kg / cm ^TwoCharacterized by G pressure
The method for producing a dough before bread according to claim 5. 7. A pre-bread dough obtained by heat-pressurizing a mixture containing cereal flour or / and starch and water. 8. A method for producing bread dough, which comprises adding the remaining cereal flour or / and starch, the auxiliary material and yeast to the dough before bread dough according to claim 7 and kneading the mixture. 9. A dough prepared by adding the remaining flour or / and starch, and auxiliary materials and yeast to the dough before baking according to claim 7 and kneading. 10. A method for producing bread, which comprises heating the dough according to claim 9.