JP2004105195A - Method for producing dough and bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread having improved qualities such as mellow and soft and having oven spring, volume and natural sweetness and flavor originated in flour by using a leaven kneaded with warm water. <P>SOLUTION: The method comprises a step for preparing a leaven kneaded with warm water, wherein at least a part of flour of whole flour amount and 40-65°C water are heated and kneaded to increase temperature above the temperature of the warm water or 55-70°C kneading temperature, and a step for preparing a bread dough, wherein the dough is prepared by using the leaven kneaded with warm water, and bead is produced by using the dough. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention relates to a method for producing a dough by kneading a part of flour in the total amount of flour using warm water, producing bread dough using the boiled seed, and bread from the bread dough. The present invention relates to a method for producing breads for producing breads.

Conventionally, flour and boiling water are kneaded to form a kneading seed, and if necessary, after removing the heat of the kneading kneading seed, the kneading seed is composed of at least flour, yeast, salt, sugar, and water. A method is known in which bread dough is prepared by kneading raw materials and fermentation and baking are performed to produce bread having moist softness and stickiness, and having the original flavor of flour.
Conventionally, as a method of this type, for example, techniques disclosed in JP-A-59-156236 and JP-A-2000-262205 are known.
In this method, for example, about 5% by mass to 50% by mass of flour and a predetermined amount of boiling water are kneaded with a total amount of flour constituting a bread dough to prepare a kneading seed, and the kneading seed and the remaining kneading seed are prepared. Wheat flour, yeast, yeast food, salt, sugar, skim milk powder, oil and other ingredients constituting the remaining bread dough are kneaded in the raw material state to produce bread dough, which is fermented and baked to make bread. It is to produce dough.
And, since the flour is heat-treated with hot water, the water starch is partially pregelatinized (gelatinized), so that the water retention capacity is improved. Bread will have the above-mentioned unique characteristics.
JP-A-59-156236 JP 2000-262205 A

By the way, this conventional method has the following serious problems. That is, the conventional technique is to knead the flour and boiling water for a short time, and because the temperature of the boiling water is also immediately lowered, the heat energy given to the baking seed is insufficient, or the gelatinization of the wheat starch of the baking seed is performed. Degradation was not sufficient.
In addition, due to the temperature change of the flour, the pregelatinized wheat starch of the water-kneading type became insufficient or inconsistent. That is, the temperature of the flour fluctuates greatly depending on the season, and the temperature of the flour can be 30 ° C. or higher in summer, so it is necessary to adjust the kneading temperature with relatively low-temperature hot water. However, the kneading temperature of the hot water kneading seeds was difficult to stabilize. Further, in winter, the temperature of the flour can be 10 ° C. or less, so even if boiling water of 100 ° C. is used, it is difficult to raise the temperature to the minimum kneading temperature for realizing sufficient gelatinization of wheat starch. Was.
In the first place, the conventional technology is to create a hot-kneading seed by spontaneous release of heat energy due to the drop in boiling water temperature, and it is difficult to control the process and it is difficult to create a uniform and stable hot-kneading seed for each batch Was accompanied. And the lack of stability of the baking seeds created in this way is naturally due to the sweetness of the baking breads produced using this baking seeds with maltose derived from flour, the softness of the baking breads and the crispness of the crust. It also inevitably affected the quality of aging and anti-aging.

The present invention has been made in view of the above-described problems, and by kneading a part of flour while warming it using warm water to create a kneading seed, sufficient heat energy is imparted to the kneading seed. By giving it under control, it promotes the pregelatinization and depolymerization of wheat starch, increases the volume of baked bread using this hot-kneading seed, improves the moist softness and the effect of preventing aging over time. Provided is a method for producing breads that can achieve good crispness and melting in the mouth, increase the amount of maltose derived from flour, thereby improving sweetness and aroma, and increase the sugar content of the hot water kneading species. The purpose is to do.
In addition, the present invention provides a method for producing breads which makes it possible to easily produce a stable and uniform hot water kneading seed at all times and stabilizes the quality of baked breads produced using the same. The purpose is to do.
Further, the present invention provides a method for producing bread using the hot water kneading method, in which the bread dough after kneading has a certain elasticity without being excessively soft, and has a moderate elasticity without excessive tackiness. Maintains properties, has mechanical resistance, baked bread has oven spring and volume, has good tenacity, and the quality of baked bread in mechanical mass baking is stable between products etc. An object of the present invention is to provide a method for producing breads with improved quality.

The present invention for solving such a problem,
At least a part of the total flour amount and flour and 40-65 ° C. hot water are kneaded while heating until the kneading temperature is equal to or higher than the temperature of the hot water to prepare a kneaded seed, or at least the whole flour A kneading seed making step of kneading and kneading a part of the flour and warm water of 40 to 65 ° C. to a kneading temperature of 55 to 70 ° C. to form a kneading seed; It is intended to provide a method for producing bread dough, which comprises a bread dough producing step of producing bread dough using seeds. Here, the term "at least" means that, as necessary, the case where auxiliary materials such as salt, sugar, skim milk powder, rice flour, and fats and oils are added as raw materials of the hot water kneading seeds (hereinafter, referred to as "raw materials"). The same in the present specification).
The present invention also provides a method for producing bread from bread dough produced as described above.
In the bread dough preparation step, any method of preparing bread dough using a hot water kneading seed may be used, for example, any method such as a direct kneading method, a medium seed method, and a pre-seed method described below.
Thereby, at least a part of the total flour amount and the warm water of 40 to 65 ° C are heated until the kneading temperature is equal to or higher than the temperature of the hot water or the kneading temperature is 55 to 70 ° C. While kneading to make a kneaded seed, compared to the case of using hot water as in the past, to promote the gelatinization and low molecular weight of wheat starch by giving sufficient heat energy to the kneaded seed under control Will be able to do it. As a result, the volume of baked breads increases, the moist softness of both crusts and crumbs and the effect of preventing aging over time are improved, and both crusts and crumbs have good crispness and melting in the mouth, and furthermore, maltose derived from flour. , The sweetness and the scent are improved, and the sugar content of the kneaded rice seeds is increased.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.

As the above-mentioned warm water, warm water of 40 to 65 ° C. is usually used, preferably warm water of 40 to 60 ° C., more preferably warm water of 45 to 60 ° C., and still more preferably warm water of 45 to 55 ° C. It can be configured.
When the temperature of the hot water exceeds 65 ° C., the kneading temperature of the hot-kneading seed tends to increase, and the temperature of the hot-kneading seed quickly reaches the predetermined kneading temperature. The energy is reduced, and also affects the hydration of the hot water kneading species. In this case, the gelatinization of the wheat starch becomes insufficient. On the other hand, when the temperature of the hot water is lower than 40 ° C., the kneading time of the hot water kneading material becomes extremely long, and the stability of the hot water kneading material thus produced becomes poor. In addition, since the temperature difference between the hot-kneading seed and the heating surface becomes large in the initial stage of kneading, the hot-kneading seed locally has a large difference in heating temperature, tends to lack uniform heating, and easily becomes an uneven hot-kneading seed. .
Preferably, it is effective to set the kneading temperature to 55 to 70 ° C. The kneading temperature at the time of preparing the hot-kneading seed, that is, the internal temperature of the hot-kneading seed immediately after kneading is adjusted to 55 ° C to 70 ° C. If the kneading temperature is low, the formation of maltose in the baking seeds and the pregelatinization of the wheat starch become insufficient, and therefore, the baked breads made using this baking seeds are required to produce maltose derived from the original flour. There is a possibility that sweetness and aroma, moist softness, good crispness and melting in the mouth may not be remarkably exhibited. Therefore, the kneading temperature of the hot water kneading agent is desirably 55 ° C or higher, and further desirably 60 ° C or higher.
On the other hand, when the temperature of the kneading temperature of the kneading seed is high, the wheat starch may swell excessively and burst, and the heat denaturation of the wheat gluten in the kneading seed after kneading may excessively proceed. In this case, the effect of solving the problem of the conventional method may not be remarkably exhibited even by the present invention. Therefore, the kneading temperature is desirably 70 ° C or lower, and further desirably 65 ° C or lower.
That is, the kneading temperature of the hot water kneading species is desirably 55 ° C to 70 ° C, and further desirably 60 ° C to 65 ° C.

Further, if necessary, the amount of flour used in the above-mentioned hot water kneading seed making step is configured to be 5 to 40% by mass of the total flour amount. In this case, it is more effective to set the amount of the flour to 10 to 30% by mass of the total flour amount. Preferably, the amount of the flour is more effectively set to 10 to 20% by mass of the total flour amount.
If the amount of flour of the hot-kneading seed is too large, the bread dough prepared using this hot-kneading seed is remarkably too soft, weak in power, and strong in tackiness, and further lacks mechanical resistance. Baking breads made from such bread doughs have a small volume, have poor tenacity, are easily crushed, and lack the stability of the quality of baking breads in mechanical mass bread making. On the other hand, if the amount of flour of the hot-kneading seed is too small, the characteristics using the hot-kneading seed of the present invention will not appear. Therefore, it is desirable that the amount of flour of the hot water kneading seed is the amount described above. The amount of flour of the baking seeds can be arbitrarily increased or decreased depending on how much the baking bread is given the characteristics of using the baking seeds of the present invention.

Furthermore, if necessary, the amount of the warm water is set to 50 to 200% by mass with respect to the flour. Preferably, it is more effective to set the amount of the warm water to 80 to 150% by mass based on the flour. This makes it possible to efficiently and reliably apply thermal energy to the hot water kneading species without kneading for a long time to promote the gelatinization and low molecular weight of wheat starch.
If necessary, the kneading time is set to 5 to 20 minutes in the hot water kneading seed making step. It is more effective to set the kneading time to 8 to 15 minutes, and more preferably to 8 to 12 minutes. This makes it possible to efficiently and surely apply thermal energy to the hot water kneading species to promote the pregelatinization and depolymerization of wheat starch in a relatively short time.

Furthermore, in the step of preparing the hot water kneading, if necessary, fats and oils are added and kneaded. Preferably, it is more effective to add and mix 5 to 30% by mass of fats and oils with respect to the flour of the baking seed in the baking seed preparation step. Thereby, the heat storage effect of the hot water kneaded seeds during the process of preparing the hot water kneaded seeds is further enhanced, and the gelatinization and low molecular weight of the wheat starch can be further promoted. In addition, since the amount of fats and oils to be added can be reduced in the step of preparing bread dough using this hot water kneading seed, the kneading time is shortened, and even with a short kneading time, sufficient binding of wheat gluten of bread dough is achieved. Development can be achieved. Further, the adhesiveness of the hot water kneading material can be reduced, and a smooth hot water kneading material can be produced.

Further, if necessary, after the above-mentioned step of preparing the hot-kneading seed, a ripening step of ripening the hot-kneading seed at a low temperature is provided. Due to the emulsifying effect of the wheat protein, the oil and water are stably emulsified by the wheat protein to promote uniform hydration throughout the whole. It also improves the anti-aging effect of the dough. In addition, the adjustment of the kneading temperature in the process of preparing the dough using a hot water kneading material to an optimum temperature (the temperature is usually 26 to 29 ° C. depending on the type of the bread and the manufacturing method, but is not limited to this). Become easy.
In this case, in the aging step, it is more effective to ripen the hot water kneading seed at 5 to 20 ° C. for 12 to 24 hours.
The breads of the present invention refer to breads produced by baking, such as bread, sweet bread, roll bread, French bread and the like.
Further, in the present invention, “heating” is a concept including all heating methods suitable for making a hot-kneading seed, and is not limited to the heating methods described in Examples below.

As described above, according to the method for producing breads of the present invention, at least a part of the total flour amount and flour of 40 to 65 ° C. are heated until the kneading temperature is equal to or higher than the temperature of the hot water. Or kneading while heating to a kneading temperature of 55 to 70 ° C. to make a hot-kneading seed, so that a sufficient amount of heat energy for the hot-kneading seed is controlled under the control as compared with the case of using hot water as in the related art. By giving it, it becomes possible to promote the gelatinization and molecular weight reduction of wheat starch. As a result, the volume of baked breads increases, the moist softness of both crusts and crumbs and the effect of preventing aging over time are improved, and both crusts and crumbs have good crispness and melting in the mouth, and furthermore, maltose derived from flour. , The sweetness and the aroma are improved, and the sugar content of the hot water kneading species is increased.
In addition, it is possible to easily prepare a uniformly and constantly hot water kneading seed, and that the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the kneading seed. Can be prevented.

And in the case of a preferred embodiment using hot water of 45 to 60 ° C. as hot water, it is possible to prevent a situation where the temperature reaches a predetermined kneading temperature quickly or the kneading time of the hot water kneading material becomes extremely long. It is possible to further promote the pregelatinization and the reduction of the molecular weight of the hot-kneaded wheat starch. As a result, the volume of baked breads increases, the moist softness of both crusts and crumbs and the effect of preventing aging over time are improved, and both crusts and crumbs have good crispness and melting in the mouth, and furthermore, maltose derived from flour. The sweetness and aroma are improved by increasing the production amount of, and the sugar content is increased as a whole.
When the kneading temperature is 55 to 70 ° C., preferably 60 to 65 ° C., the kneading temperature is low, and maltose production in the hot water kneading species and gelatinization of wheat starch are insufficient. Or the situation that the temperature of the kneading temperature of the hot water kneading species becomes high and the wheat starch excessively swells and there is a risk of bursting can be prevented, and the effects of the present invention can be further exhibited. it can.

Further, when the amount of flour used in the step of making the kneading seed is 5 to 40% by mass, preferably 10 to 30% by mass, more preferably 10 to 20% by mass of the total flour amount, The amount of seed flour is too large and the bread dough is remarkably soft and the power is weak, and it is possible to prevent situations such as having a strong adhesive property, and it is possible to further exert the effects of the present invention. it can.
Furthermore, when the amount of warm water is set to 50 to 200% by mass, preferably 80 to 150% by mass with respect to the flour, heat energy can be efficiently and reliably applied to the kneading seed without kneading for a long time. It is possible to promote the gelatinization and low molecular weight of wheat starch.
Also, in the kneading seed preparation step, when the kneading time is set to 5 to 20 minutes, preferably 8 to 15 minutes, heat energy is efficiently and reliably applied to the kneading seed in a relatively short time. It becomes possible to promote the gelatinization and molecular weight reduction of wheat starch.

Furthermore, in the case of adding a fat or oil in the step of making a kneading seed, and kneading by adding 5 to 30% by mass of the fat or oil to the flour of the kneading seed, preferably, The heat storage effect of the hot water kneading species during the preparation process is further enhanced, and the gelatinization and low molecular weight of the wheat starch can be further promoted. In addition, since the amount of fats and oils to be added can be reduced in the step of preparing bread dough using the hot water dough, the kneading time is shortened, and even with a short kneading time, sufficient binding of wheat gluten of bread dough is achieved. Development can be achieved. Further, the adhesiveness of the hot water kneading material can be reduced, and a smooth hot water kneading material can be produced.

Furthermore, when a ripening step is provided after the step of preparing the kneading seeds, the kneading seeds are aged at a low temperature to ripen them. Thus, uniform hydration proceeds, so that the composition of the hot water kneading seed can be homogenized as a whole and the anti-aging effect of the baked dough can be improved.

Furthermore, especially in the kneading of bread dough, in the case of the direct kneading method, by kneading the hot water kneading seed and the intermediate dough through the intermediate dough forming step, or the medium seed method or the pre-seed method described above. By adopting, the bread dough after kneading does not become excessively soft and has a certain elasticity even if a hot-kneading seed is used, it maintains moderate properties without excessive tackiness, and has mechanical resistance Baking breads are large in volume and large in size with oven springs, have good stiffness, and can significantly improve the quality of baking products in mechanical mass bread making, such as stabilizing the quality between products. Can be.

Hereinafter, a method for producing bread according to an embodiment of the present invention will be described with reference to the accompanying drawings.
First, a first embodiment of the present invention will be described. As shown in FIG. 1 and FIG. 2, the basic configuration of the first embodiment of the present invention employs a direct kneading method (straight method), and at least a part of the total flour amount is replaced with hot water. Kneading while heating and kneading to prepare a hot-kneading seed (1-1), and after the hot-kneading seed making step, an aging step (1-2) in which the hot-kneading seed is aged at a low temperature for aging. ), A dough preparation step (1-3) of kneading a raw material consisting of a hot water kneading seed and at least the remaining amount of flour, the whole amount of yeast and water to prepare a bread dough, and fermenting the bread dough. Bread dough fermentation step (1-4) of dividing and rounding, taking bench time, degassing and shaping, and then taking a stove, and baking step of baking this bread dough (1-5) And
Hereinafter, each step will be described in detail.

(1-1) Hot water kneading seed preparation step In this hot water kneading seed preparation step, as shown in FIG. 1, at least a part of the total flour amount and flour of 40 to 65 ° C. The mixture is kneaded while being heated to a kneading temperature or a kneading temperature of 55 to 70 ° C. to prepare a hot-kneading seed.
The amount of flour is preferably 5 to 40% by mass of the total flour amount, more preferably 10 to 30% by mass of the total flour amount, and still more preferably 10 to 20% by mass of the total flour amount. .
In addition to flour, one or two or more arbitrarily selected from salt, sugar, skim milk powder, rice flour and the like can be added in an appropriate amount. This makes it possible to tighten the dough and the dough using the dough. At this time, it is desirable to add fats and oils, and it is more desirable to add the fats and oils in an amount of 5 to 30% by mass based on the flour of the hot water kneading. Here, as the fat or oil, any butter, margarine, shortening, lard, and other fats and oils for baking can be used irrespective of the shape of solid or liquid.
As the warm water, warm water of 40 to 65 ° C is used, preferably 40 to 60 ° C warm water, more preferably 45 to 60 ° C warm water, and still more preferably 45 to 55 ° C warm water. The amount of warm water is 50 to 200% by mass with respect to the flour of the kneading type, and preferably 80 to 150% by mass with respect to the flour of the kneading type.
The kneading temperature (end point temperature) is preferably set to 55 to 70 ° C, more preferably 60 to 65 ° C. The kneading time is preferably 5 to 20 minutes, more preferably 8 to 15 minutes, and even more preferably 8 to 12 minutes.

(1-2) Aging Step Returning to FIG. 2, the hot-kneading seed is aged at a low temperature for aging. The kneaded seeds are aged, preferably at 5-20 ° C for 12-24 hours. For example, it is divided into 15 kg, flattened, wrapped in a resin sheet and aged at 12 to 13 ° C. for 17 to 18 hours.
(1-3) Bread Dough Preparation Step Next, a bread dough is prepared by kneading a hot water kneading seed and at least a remaining amount of flour, a whole amount of yeast and water. At this time, the raw materials including the hot water kneading seed, the remaining amount of flour, the whole amount of yeast, water and the like can be put together into a mixer and kneaded at a time.
The amount of flour used in preparing the bread dough is the remaining amount of flour used in preparing the hot water kneading seed. Further, the amount of yeast can be added to the amount in the conventional straight method.
When making the bread dough, one or more kinds selected from yeast foods, oxidizing agents, dough improving agents, emulsifiers, sugars, salts, skim milk powder, oils, dairy products, etc. Those can be appropriately used. In addition, as described later, it is preferable that the fats and oils are not added first, but are added later and kneaded.

(1-4) Bread dough fermentation step This bread dough is fermented for a required time. For fermentation, fermentation conditions (time, temperature, humidity) of a conventional direct kneading method can be adopted.
Here, after the fermentation at the floor time, it is divided and rounded. After that, take a bench time, perform degassing and shaping, and then walk.
(1-5) Baking process The baking dough after boiled is baked. In this baked bread, the volume of the baked bread is increased because it becomes possible to promote the gelatinization and depolymerization of the wheat starch of the hot water kneading type compared to the case of using hot water as in the past. In addition, both crust and crumb have improved moist softness and anti-aging effect over time, and both crust and crumb have good crispness and dissolution in the mouth.Moreover, the amount of maltose derived from flour increases and the sweetness thereby increases. And the incense is improved, and the sugar content of the hot water kneading seed is increased.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.

Next, a second embodiment will be described.
As shown in FIG. 3, the basic configuration of the second embodiment of the present invention is to improve the conventional direct kneading method for the bread dough making process while applying the direct kneading method. Although it has been made to be a unique characteristic of the invention, at least a part of the whole flour amount is kneaded while warming using warm water to form a kneading seed forming step (2- 1), a ripening step (2-2) in which the kneaded seeds are aged at a low temperature after the step of preparing the kneaded seeds, and kneading a raw material consisting of at least the remaining amount of flour, the whole amount of yeast and water to form an intermediate dough. An intermediate dough creating step (2-3), a dough creating step (2-4) of kneading a hot water kneading seed and an intermediate dough to create a bread dough, and fermenting the bread dough. Divide and round, take bench time, vent and reshape, then take the wheel And down dough fermentation step (2-5), formed by a firing step of firing the bread dough (2-6).

Specifically, first, the hot water kneading seed preparation step (2-1) and the aging step (2-2) are the same as those in the first embodiment described above.
(2-3) Intermediate Dough Preparation Step Raw materials constituting at least the remaining bread dough composed of flour, yeast and water other than the hot water kneading type are kneaded in advance to prepare an intermediate dough. The amount of flour used in preparing the intermediate dough is the remaining amount of flour used when preparing the above-mentioned hot water kneading seed. Further, the amount of yeast can be added to the amount in the conventional straight method.
When preparing the intermediate dough, one or more types selected from yeast food, oxidizing agents, dough improving agents, emulsifiers, salts, sugars, skim milk powder, fats and oils, dairy products, etc. It is possible to use quantity. In addition, as described later, it is preferable that the fats and oils are not added at this time, but a hot water kneading seed is added to the intermediate dough and kneaded, and then added last and kneaded.
The kneading of the raw materials for producing the intermediate dough is performed at least through the pickup stage (low-speed stirring), enters the clean-up stage (water drainage), and is performed until the water is completely dispersed and absorbed into the flour to form a lump dough. Alternatively, it is desirable to enter the development stage until the wheat gluten of the intermediate dough has developed to some extent. On the other hand, kneading until the final stage is entered is not desirable.

(2-4) Bread Dough Preparation Step Next, a kneaded dough and an intermediate dough are kneaded to prepare a bread dough.
In the present invention, as described above, after preparing the hot water kneading seed and the intermediate dough, the hot water kneading seed is added to the intermediate dough and kneaded to prepare a bread dough.
All of the prior art uses a baking dough to make bread dough, and a baking dough and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, oil and fat, and other remaining bread dough. Was kneaded in the state of the raw materials to produce bread dough. On the other hand, in the present embodiment, after preparing the hot water kneading seed and the intermediate dough, the hot water kneading seed is added to the intermediate dough and kneaded to prepare a bread dough.
The kneading of the intermediate dough and the hot water kneading material for preparing the bread dough is performed until an optimum condition of the dough is obtained. At this time, as described above, the fats and oils are not added at the time of kneading the intermediate dough, but are added and kneaded after the wheat gluten is completely bound at the time of kneading the intermediate dough and the hot water kneading type for making bread dough. It is desirable to uniformly knead the dough into bread dough. This is because if the fat or oil is added before the wheat gluten is completely bound, the binding may be inhibited.
In the present embodiment, it is necessary to use a strong flour as the flour used when preparing the intermediate dough, and it is desirable to use a strong flour as the flour used when preparing the hot water kneading seed.

(2-5) Bread dough fermentation step This bread dough is fermented for a required time. The fermentation conditions (time, temperature, humidity) of the conventional direct kneading method can also be employed here.
Here, after the fermentation at the floor time, it is divided and rounded. After that, take a bench time, perform degassing and shaping, and then walk.
(2-6) Baking process The baking dough after boiled is baked. In this baked bread, the volume of the baked bread is increased because it becomes possible to promote the gelatinization and depolymerization of the wheat starch of the hot water kneading type compared to the case of using hot water as in the past. In addition, both crust and crumb have improved moist softness and anti-aging effect over time, and both crust and crumb have good crispness and dissolution in the mouth.Moreover, the amount of maltose derived from flour increases and the sweetness thereby increases. And the incense is improved, and the sugar content of the hot water kneading seed is increased.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.
Furthermore, by kneading the hot-kneading seed and the pre-made intermediate dough, even after using the hot-kneading seed, the dough after kneading does not become excessively soft, has a certain elasticity, and has an excessive tackiness. Baking breads have a large capacity, are firm and firm, and have good mechanical properties. Will be able to

Next, a third embodiment will be described.
As shown in FIG. 4, the basic configuration of the third embodiment of the present invention employs a medium seed method, in which at least a part of the total flour amount is kneaded while heating with warm water. Baking seed preparation step (3-1) for preparing the kneading seeds, ripening step (3-2) in which the kneading seeds are aged at a low temperature after the kneading seed preparation step, and at least the total flour amount. A seed production step (3-3) of kneading a part of the flour, the whole amount of yeast or a standard amount of yeast, yeast food and water usually added to the seed in a conventional manner to produce a seed, (3-3) Medium seed fermentation step (3-4) for fermenting medium seeds, and baking dough by kneading raw materials consisting of hot-kneading seeds, medium seeds after fermentation, and at least the remaining amount of flour and water. Step (3-5), fermenting bread dough, dividing and rounding, bench Taking im, a bread dough fermentation step which takes the final proof after performing the degassing and shaping (3-6), formed by a firing step of firing the bread dough (3-7).

More specifically, first, the hot water kneading seed preparation step (3-1) and the aging step (3-2) are the same as in the above-described first embodiment.
(3-3) Medium seed production step On the other hand, in addition to the hot water kneading seed, at least a part of the total flour amount, the whole yeast, or a raw material comprising a standard amount of yeast and water which is usually added to the medium seed in a conventional method. Knead to make a medium seed.
In this step, the flour uses 50% by mass or more of the total flour constituting the bread dough. The amount of flour used here is desirably 60% by mass to 80% by mass of the total flour amount.
(3-4) Medium seed fermentation step After the medium seed is prepared in this way, the medium seed is fermented. Fermentation conditions (time, temperature, humidity) of a conventional medium-type method can be adopted.

(3-5) Bread Dough Preparation Step Next, a bread dough is prepared by kneading a hot water kneading seed, a fermented middle seed, and at least the remaining amount of a raw material consisting of flour and water.
(3-6) Bread dough fermentation step This bread dough is fermented for a required time. For fermentation, fermentation conditions (time, temperature, humidity) of a conventional medium-type method can be adopted.
Here, after the fermentation at the floor time, it is divided and rounded. After that, take a bench time, perform degassing and shaping, and then walk.
(3-7) Baking process The baking dough after the boiler is baked. In this baked bread, the volume of the baked bread is increased because it becomes possible to promote the gelatinization and depolymerization of the wheat starch of the hot water kneading type compared to the case of using hot water as in the past. In addition, both crust and crumb have improved moist softness and anti-aging effect over time, and both crust and crumb have good crispness and dissolution in the mouth.Moreover, the amount of maltose derived from flour increases and the sweetness thereby increases. And the incense is improved, and the sugar content of the hot water kneading seed is increased.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.
Furthermore, by kneading the raw material consisting of the kneading seed, the pre-made medium seed, and the remaining amount of flour and water, the bread dough after kneading does not become excessively soft even when the kneading seed is used. It has elasticity, maintains moderate properties without excessive stickiness, has mechanical resistance, and baked bread has a large volume with an oven spring and good stiffness, and is good for mechanical mass bread making. The quality of the baked product can be stabilized between products.

Next, a fourth embodiment of the present invention will be described. As shown in FIG. 5, the basic configuration of the fourth embodiment of the present invention is based on the pre-species method (which is improved by applying the spontaneous method to a unique characteristic of the present invention). Baking method), in which at least a part of the total flour amount is kneaded and kneaded while warming with warm water to form a kneading seed (4-1); After the seed making step, a maturing step (4-2) in which the kneaded seeds are aged at a low temperature to ripen the raw material comprising at least a part of the total flour, a part of the total yeast and a part of the yeast and water. A pre-seed preparation step (4-3) of kneading to produce a pre-seed; a pre-seed fermentation step (4-4) of fermenting the pre-seed; Bread dough making step of kneading ingredients consisting of flour, remaining yeast and water to make bread dough (4- ), The bread dough is fermented, divided and rounded, bench time is taken, degassing and shaping are performed, and then the batter is fermented (4-6). And baking step (4-7) for baking.

More specifically, first, the hot water kneading seed making step (4-1) and the aging step (4-2) are the same as those in the first embodiment.
(4-3) Pre-seed preparation step On the other hand, in addition to the hot-kneading seed, at least a part of the total flour amount, a part of the total yeast amount and a part of the yeast and water are kneaded, and the pre-seed is prepared. create.
In this step, the flour uses 20% by mass to 50% by mass of the total flour constituting the bread dough. The amount of flour used here is more preferably 30% by mass to 50% by mass of the total flour amount.
In addition, in the step of preparing the former seed, a part of the total yeast amount is used. It is desirable that the yeast amount be 0.5% by mass to 1.5% by mass based on the total flour amount.
(4-4) Pre-seed fermentation step After the pre-seed is prepared in this way, the pre-seed is fermented. This pre-species fermentation can be carried out by employing medium-type fermentation conditions in a conventional medium-type method.
(4-5) Bread Dough Preparation Step Next, a bread dough is prepared by kneading a hot water kneading seed, a fermented seed before fermentation, and at least a remaining amount of flour, a remaining amount of yeast and water. . At this time, the raw material consisting of the kneaded seed, the pre-fermented seed, and the remaining amount of flour, the remaining amount of yeast, water and the like can be introduced into a mixer together and kneaded at a time. However, when adding fats and oils, it is desirable to add them during kneading. The amount of yeast is desirably 0.3% by mass to 1.6% by mass.
Furthermore, the total yeast amount, which is the total amount of yeast used in the above-described seed preparation step and the yeast amount used in the bread dough preparation step, is 1.5% by mass to 3.0% by mass based on the total flour amount. %, More preferably from 1.5% by mass to 2.5% by mass.

(4-6) Bread dough fermentation step This bread dough is fermented for a required time. For fermentation, fermentation conditions (time, temperature, humidity) of a conventional medium-type method can be adopted.
Here, after the fermentation at the floor time, it is divided and rounded. After that, take a bench time, perform degassing and shaping, and then walk.
(4-7) Baking process The baking dough after boiled is baked. In this baked bread, the volume of the baked bread is increased because it becomes possible to promote the gelatinization and depolymerization of the wheat starch of the hot water kneading type compared to the case of using hot water as in the past. In addition, both crust and crumb have improved moist softness and anti-aging effect over time, and both crust and crumb have good crispness and dissolution in the mouth.Moreover, the amount of maltose derived from flour increases and the sweetness thereby increases. And the incense is improved, and the sugar content of the hot water kneading seed is increased.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.
Further, by kneading the raw material consisting of the kneading seed, the pre-prepared seed, and the remaining amount of flour, the remaining amount of yeast and water, the bread dough after kneading becomes excessive even when the kneading seed is used. It has a certain elasticity without softening, maintains moderate properties without excessive stickiness, has mechanical resistance, baking bread has a large volume with oven spring, good standing, and mechanical This makes it possible to stabilize the quality of the baked products in a large-scale bread maker between products.
In addition, the present invention does not involve kneading 70% by weight of the total flour amount, the whole amount of yeast and yeast food in advance to produce a sponge, unlike the conventional sponge method. Medium fermentation composed of a large amount of wheat flour promotes the production of fermentation products such as alcohols and organic acids, and the baked products lose the sweetness and aroma of maltose derived from flour. Nor.
Therefore, according to the present invention, while maintaining the sweetness and aroma of maltose derived from wheat flour as much as possible, the characteristic characteristics of breads manufactured by the direct kneading method using a hot-kneading seed while maintaining the conventional Solve technical issues.

Next, a modification of the embodiment of the present invention will be described. In the third and fourth embodiments, in the bread dough making step, the hot-kneading seed is coated with the medium or pre-fermented seed after fermentation, and then charged into a mixer for kneading. In coating, most or a part of the air is degassed from the middle or previous seed after fermentation. This makes it possible to knead the bread dough uniformly while protecting the gluten that has significantly increased adhesiveness with the wheat or gluten after the fermentation, which has sufficient extensibility, by sufficiently binding wheat gluten. Thus, it can be said that the present invention is more effective in achieving the effects of the present invention.

Next, another modified example of the embodiment of the present invention will be described. This is because, in the fourth embodiment, it is desirable not to add yeast food, an oxidizing agent, an enzymatic agent, an emulsifier, and other dough improving agents in the step of preparing the pre-seed. In the above-mentioned conventional medium-type method, generally, yeast food, an oxidizing agent and an enzyme agent are often added in a medium-type kneading step, and an emulsifier may also be added in a medium-type kneading step. . However, in the present invention, when these dough improving agents are added in the step of preparing the pre-seed, the fermentation of the pre-seed proceeds excessively, or the tolerance to the change in the fermentation conditions of the bread dough after kneading is reduced. Therefore, it is desirable to avoid such a phenomenon.

In the third and fourth embodiments, it is desirable that the flour used in at least the medium or pre-seed preparation process and the bread dough preparation process be strong flour. If flour and / or medium flour is partially used as flour, the bread dough after kneading is too soft and weak, unless the amount used is moderately adjusted. However, there is a possibility that the above-mentioned problems of the conventional technology such as badness cannot be sufficiently solved. Further, it is most desirable that the flour of the hot water kneading be also a strong flour.

Next, each embodiment will be described.
[Example 1-1]
Example 1-1 is an example of the hot water kneading seed making step and the aging step.
The preparation of the hot water kneading species is performed according to the following steps.
1) Put 50 ° C warm water into the kneader.
As a kneader, a steam heating type, a gas direct fire type and the like are known, but in the present embodiment, a steam heating type is used. This generally comprises a can body provided with a stirrer and a jacket portion covering the can body. The can body is warmed by supplying high-temperature steam to the jacket portion, and the food material put into the can body is indirectly heated. The mixture is stirred while being heated.
2) Put a part of oil and fat, flour, salt and sugar (upper sugar) in the kneader in this order.
FIG. 6A shows the dough mixture ratio of the hot water kneading species. Here, the blending ratio of the fats and oils is 20% by mass with respect to the flour of the hot water kneading type.
3) Roughly mix for 1 minute without passing steam to make it uniform.
4) Kneading is performed at 24 revolutions / minute for about 10 minutes while heating at a vapor pressure of about 0.05 MPa, and kneaded to a dough temperature of 62 to 63 ° C. At the time of kneading, as the gelatinization progresses, the dough starts to come together and the color of the dough becomes slightly yellowish.
Thereby, a hot water kneading seed is created.

Then, the hot-kneaded seed is aged in an aging step.
The hot-kneading seed is divided into 15 kg, flattened and wrapped in a resin sheet to remove rough heat, and aged at 12 to 13 ° C. for 17 to 18 hours.

[Example 1-2]
Example 1-2 is substantially the same as Example 1-1 described above, but as shown in FIG. 6 (b), the mixing ratio of fats and oils in the dough mixing ratio of the hot water kneading type is changed to the flour of the hot water kneading type. The content is set to 10% by mass.
[Example 1-3]
Example 1-3 is substantially the same as Example 1-1 described above, but as shown in FIG. 6 (c), in the dough mixture of the hot water kneading material, no fat was added (the blending ratio of the fat was 0). mass%).

[Example 2]
Example 2 is an example of the second embodiment. As the hot water kneading material, any one of the hot water kneading materials prepared in Examples 1-1, 1-2 and 1-3 was used.
(1) Intermediate dough preparation process All ingredients (other than oils and fats) constituting flour and other bread dough, except for the hot-kneading seeds, are added and kneaded at a low speed for 2 minutes and a medium speed for 4 to 5 minutes. Create FIG. 7 shows the raw material mixing ratio of the intermediate dough. The intermediate dough has a certain degree of gluten binding.
(2) Bread dough making process In Example 2, the bread dough making process was as follows.
The above-mentioned kneading seed is added to the intermediate dough so that the flour of the kneading seed becomes 20% by mass of the total flour amount, and kneaded at a low speed for 1 minute and a medium speed for 5 minutes. The fat is added to the kneaded dough and kneaded at low speed for 1 minute and medium speed for 5 minutes. Adjust the kneading temperature to 27 ° C.
Thereby, bread dough is created.

(3) Subsequent production process first fermentation (floor time) divided for 60 minutes (using divider) 500g
Rounding (using rounder)
Intermediate fermentation (bench time) Pressing at 28 ° C for 20 minutes (gas release)
Curling (rolling and shaping of press fabric) / M-folding (using automatic machinery)
Proofer 38 ° C for 50 minutes Baking 200 ° C for 35 minutes

(Result of Example 2)
The bread dough manufactured in this way has a moderate extensibility and flexibility, the adhesiveness is modest, there is no loosening or cutting during the subsequent machine manufacturing process, there is no deterioration in adhesiveness, The bread obtained by baking the bread dough had a large volume, exhibited moist softness and an effect of preventing aging over time, had the sweetness and aroma of maltose derived from flour, and increased the sugar content of hot water kneaded seeds.

[Example 3-1]
Example 3-1 is an example of the third embodiment. As the hot-kneading seed, the hot-kneading seed prepared in Example 1-3 (without fat) can be used, but here, an example using the hot-kneading seed prepared in Example 1-1 is described. I do.
(1) Medium seed preparation step and medium seed fermentation step In addition to the hot-kneading seed, a raw material consisting of a part of the total flour, such as flour, whole yeast, and water, is kneaded to prepare a medium seed. FIG. 8 (a) shows the compounding ratio of the raw materials for producing the medium seed.
Then, a medium seed was prepared under the conditions shown in FIG. 8B, and then the medium seed was fermented.
Fermentation conditions (time, temperature, humidity) of a conventional medium-type method can be adopted.

(2) Bread dough preparation step Bread dough was prepared by kneading a raw material consisting of a hot water kneading seed, a fermented middle seed, and the remaining amount of flour, water, and the like. FIG. 9A shows the mixing ratio of the dough raw materials. FIG. 9B shows manufacturing conditions.
(3) Subsequent manufacturing process Under the conditions of FIG. 9 (b), the bread dough is fermented in the floor time, then divided and rounded, then the bench time is taken, degassing and shaping are performed, and then the proofing is performed. Was taken. After the heating, the bread dough was baked to prepare bread.

[Example 3-2]
Example 3-2 is an example of the third embodiment (intermediate method).
(1) Hot-kneading seed preparation step and aging step As the hot-kneading seed, the mixture shown in FIG. 10 (a) was kneaded while adding warm water at 50 ° C. and heating. Time-aged ones were used.
(2) Medium seed preparation step and medium seed fermentation step Apart from the hot-kneading seed, a raw material consisting of a part of flour, whole yeast, water, etc. in the total flour amount is kneaded to prepare a medium seed. FIG. 10 (b) shows the compounding ratio of the raw material for producing the medium seed.
Then, a medium seed was prepared under the conditions shown in FIG. 10C, and then the medium seed was fermented.
Fermentation conditions (time, temperature, humidity) of a conventional medium-type method can be adopted.

(3) Bread dough preparation step Bread dough was prepared by kneading a mixture of a hot water kneading seed, a fermented middle seed, and the remaining amount of flour, water and the like. FIG. 11A shows the mixing ratio of the dough raw materials. FIG. 11B shows manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 11 (b), the bread dough is fermented in the floor time, divided and rounded, then the bench time is taken, the gas is vented and shaping is performed. Was taken. After the heating, the bread dough was baked to prepare bread.

[Example 3-3]
Example 3-3 is an example of the third embodiment (intermediate method).
(1) Hot water kneading seed making step and ripening step As the hot water kneading seed, the mixture shown in FIG. 12 (a) was kneaded while adding warm water at 50 ° C., heating, kneading, and aging at 15 ° C. for 16 hours. What was used was used.
(2) Medium seed preparation step and medium seed fermentation step Apart from the hot-kneading seed, a raw material consisting of a part of flour, whole yeast, water, etc. in the total flour amount is kneaded to prepare a medium seed. FIG. 12 (b) shows the compounding ratio of the raw materials for producing the medium type.
Then, a medium seed was prepared under the conditions shown in FIG. 12C, and then the medium seed was fermented.

(3) Bread dough preparation step Bread dough was prepared by kneading a mixture of a hot water kneading seed, a fermented middle seed, and the remaining amount of flour, water and the like. FIG. 13A shows the mixing ratio of the bread dough ingredients. FIG. 13B shows manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 13 (b), the bread dough is fermented in the floor time, divided and rounded, then bench time is taken, degassing and shaping are performed, and then the heating is performed. Was taken. After the heating, the bread dough was baked to prepare bread.

[Example 3-4]
Example 3-4 is an example of the third embodiment (intermediate method). This is the same as Example 3-3 except for the type of hot water kneading used.
(1) Hot water kneading making process and aging process As hot water kneading, the mixture shown in FIG. 14 (a) is kneaded while adding warm water at 50 ° C., heating, kneading, and aging at 15 ° C. for 16 hours. What was used was used. The difference from Example 3-3 is that fats and oils are added to the hot water kneading seed.
(2) Medium seed preparation step and medium seed fermentation step Apart from the hot-kneading seed, a raw material consisting of a part of flour, whole yeast, water, etc. in the total flour amount is kneaded to prepare a medium seed. FIG. 14 (b) shows the compounding ratio of the raw materials for producing the medium type.
Then, a medium seed was prepared under the conditions shown in FIG. 14C, and then the medium seed was fermented.

(3) Bread dough preparation step Bread dough was prepared by kneading a mixture of a hot water kneading seed, a fermented middle seed, and the remaining amount of flour, water and the like. FIG. 15A shows the mixing ratio of the bread dough raw materials. FIG. 15B shows manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 15 (b), the bread dough is fermented in floor time, divided and rounded, then bench time is taken, degassing and shaping are performed, and then the proofing is performed. Was taken. After the heating, the bread dough was baked to prepare bread.

[Example 4-1]
Example 4-1 is an example of the fourth embodiment. As the hot-kneading seed, the hot-kneading seed prepared in Example 1-3 (without fat) can be used, but here, an example using the hot-kneading seed prepared in Example 1-2 is described. I do.
(1) Pre-seed preparation process and pre-fermentation process In addition to the hot-kneaded seeds, the raw material consisting of part of the total flour, part of the total yeast and part of the yeast and water is kneaded to prepare the pre-seed. did. FIG. 16 (a) shows the compounding ratio of the raw materials for the preparation of the preceding species.
Then, a pre-seed was prepared under the conditions shown in FIG. 16 (b), and then the pre-seed was fermented.

(2) Bread dough preparation step Bread dough was prepared by kneading a raw material consisting of a hot water kneading seed, a fermentation seed after fermentation, a remaining amount of flour, a remaining amount of yeast, water and the like. FIG. 17 (a) shows the mixing ratio of the bread dough ingredients. FIG. 17B shows the manufacturing conditions.
(3) Subsequent manufacturing process Under the conditions shown in FIG. 17 (b), after the bread dough is fermented in the floor time, it is divided and rounded, then the bench time is taken, and the gas is vented and shaped. I took the hoiro. After the heating, the bread dough was baked to prepare bread.

[Example 4-2]
Example 4-2 is an example of the fourth embodiment.
(1) Hot water kneading seed making step and aging step As hot water kneading seeds, hot water of 50 ° C. was added in the composition shown in FIG. 18 (a), kneaded while heating, and kneaded, followed by kneading at 15 ° C. for 16 hours. Aged one was used.
The conditions for making the hot water kneading were as shown in FIG.
(2) Pre-seed preparation process and pre-seed fermentation process Separately from the hot-kneaded seeds, the raw material consisting of part of the total flour, part of the total yeast, and part of the yeast and water is kneaded to form the pre-seed. Created. FIG. 19 (a) shows the compounding ratio of the raw materials for the preparation of the preceding species.
Then, a pre-seed was prepared under the conditions shown in FIG. 19B, and then the pre-seed was fermented.

(3) Bread dough preparation step Bread dough was prepared by kneading a raw material consisting of a hot water kneading seed, a fermented seed after fermentation, a remaining amount of flour, a remaining amount of yeast, water and the like. FIG. 20 (a) shows the mixing ratio of the bread dough ingredients. FIG. 20B shows manufacturing conditions.
(4) Subsequent Manufacturing Process Under the conditions shown in FIG. 20 (b), after the fermentation of the bread dough in the floor time, the bread dough is divided and rounded, then the bench time is taken, and the gas is vented and shaped. I took the hoiro. After the heating, the dough was baked.
In each of the examples, the stove time and the baking time were adjusted according to the shape (pullman, one loaf) of the bread dough by shaping.

Comparative example

Next, a comparative example will be described.
[Comparative Example 1-1]
Comparative Example 1-1 was prepared without using a hot water kneading seed. Others are examples produced by the usual medium method as in Example 3-2.

[Comparative Example 1-2]
Comparative Example 1-2 is the same as Example 3-2 except for the type of hot water kneading used.
As the hot water kneading material, the one having the composition shown in FIG. 21, kneading by adding hot water of 95 ° C., kneading (not heating), and aging at −5 ° C. for 24 hours was used. That is, the difference from Example 3-2 is that the temperature of the hot water used for the hot water kneading is set to 95 ° C., and no heating is performed.

[Comparative Example 1-3]
Comparative Example 1-3 is the same as Example 3-3 except for the type of hot water kneading used.
As the hot water kneading material, the one having the composition shown in FIG. 22 and kneaded while adding water at 20 ° C. while heating and kneading, and then aged at 15 ° C. for 16 hours was used. That is, the difference from Example 3-3 is that the temperature of the water used for the hot water kneading is set to 20 ° C.

[Comparative Example 1-4]
Comparative Example 1-4 is the same as Example 3-4, except for the type of hot water kneading used.
As the hot water kneading agent, the one having the composition shown in FIG. 23, kneading while adding water at 20 ° C., heating and kneading, and then aging at 15 ° C. for 16 hours was used. That is, the difference from Example 3-4 is that the temperature of the water used for the hot water kneading is set to 20 ° C.

[Comparative Example 2]
Comparative Example 2 is a pre-seed method, and is the same as Example 4-2 except for the hot water kneading method used.
The hot-kneading seed was prepared according to the conditions shown in FIG. 24 (b) with the composition shown in FIG. 24 (a). That is, the temperature of the hot water used in the preparation of the hot water mixture is set to 80 ° C., and no heating is performed.

Comparative test

The following analyzes and products were evaluated for each of the above-mentioned Examples and Comparative Examples. The measurement of the volume and the specific volume was performed by producing a one loaf type bread (dough divided weight: 260 g), and other tests were conducted by producing a Pullman type bread (dough divided weight: 500 g).
[Analysis 1]
The degree of pregelatinization (gelatinization) of the water-kneaded seed after cooling (aging) used in Example 3-2, Example 4-2, and Comparative Example 1-2 was examined.
The degree of pregelatinization (gelatinization) was determined by subjecting the hot-kneaded seeds to freeze-drying and pulverization and then subjecting them to DSC under the conditions shown in FIG. Gelatinization enthalpy was determined by detecting the accompanying endothermic energy. The results are shown in FIG.
From this result, the baking seeds of Example 3-2 and Example 4-2 had lower gelatinization enthalpy and increased gelatinization of wheat starch as compared with Comparative Example 1-2 (slow aging. The same is true in the following tests.) In particular, it can be seen that gelatinization of wheat starch is remarkably advanced in Example 4-2 in which an oil or fat is added.

[Analysis 2]
The sugar composition was examined after cooling the baking seeds used in Example 4-2 and Comparative Example 1-2.
The sugar composition was determined by high performance liquid chromatography under the conditions shown in FIG. The results are shown in FIG.
From this result, it can be seen that the hot water kneading type of Example 4-2 generates more maltose as compared with Comparative Example 1-2.

[Analysis 3]
The content of the water-soluble protein was examined after cooling the baking seeds used in Example 3-2 and Comparative Example 1-2.
The water-soluble protein was determined by the BCA method under the conditions shown in FIG. The results are shown in FIG.
From this result, it can be seen that the water-kneading type of Example 3-2 has less water-soluble protein than Comparative Example 1-2, and the heat damage of wheat protein is larger. This suggests that more heat energy was applied to the hot water kneading type of Example 3-2 than in Comparative Example 1-2.

[Analysis 4]
The degree of gelatinization (gelatinization) of the baked bread prepared in Example 3-2, Example 4-2, and Comparative Example 1-2 was examined.
The degree of gelatinization (gelatinization) was measured in the same manner as in the above [Analysis 1]. Here, in the bread, the bread crumb (inside) was pre-gelatinized 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) from the baking date in a state stored at room temperature after baking. The (gelatinization) degree was measured, and the change with time was examined. The results are shown in FIG.
From these results, the breads of Example 3-2 and Example 4-2 had lower gelatinization enthalpy than that of Comparative Example 1-2, and the gelatinization of wheat starch was advanced. In Example 4-2, it can be seen that gelatinization of the wheat starch has been remarkably advanced.

[Analysis 5]
With respect to the breads prepared in Example 3-2, Example 4-2 and Comparative Example 1-2, the sugar composition of crumb was similarly examined. The results are shown in FIG.
The bread of Example 3-2 and Example 4-2 contains more maltose than Comparative Example 1-2, and particularly, Example 4-2 to which fats and oils are added contains much more maltose. You can see that there is.

[Analysis 6]
The volume of the baked bread prepared in Example 3-2 and Comparative Example 1-2 was measured. The results are shown in FIG.
From this result, it can be seen that the bread and the specific volume of the bread of Example 3-2 are large because the oven spring is better than that of Comparative Example 1-2.

[Analysis 7]
Sensory tests were performed on the breads prepared in Example 3-2 and Comparative Example 1-2. The results are shown in FIG. This is an evaluation in comparison with a normal bread prepared in the same manner without using a hot water kneading seed.
From these results, the bread of Example 3-2 has much better sweetness and melting of the crust in the mouth than the normal bread without using the hot water kneading seeds, and also has a good moist softness of the crumb, and Comparative Example 1 It can be seen that the sweetness and the dissolution of the crust in the mouth are very good even when compared to -2.

[Analysis 8]
Further, the breaking strength of the crusts (ears) of the breads prepared in Example 3-2, Example 4-2, and Comparative Example 1-2 was examined.
The breaking strength was used to examine the crispness, and was performed under the conditions shown in FIG. The smaller the value, the better the crispness.
Here, the bread crust (ears) of the bread after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) from the baking date in a state stored at room temperature after baking. The change with time in the strength was examined. The results are shown in FIGS.
Also, in Comparative Example 1-1, no bread was used, and in the other cases, breads prepared by a conventional middle-class method were the same as in Example 3-2. One day later (D + 1), two days later (D + 2), The breaking strength of the crust of the bread crust (ears) after 4 days (D + 4) is shown in FIG.
From these results, the breads of Example 3-2 and Example 4-2 exhibited a breaking strength of the crust at 1, 2, 3, and 6 days after the baking date, as compared with Comparative Example 1-2. Is small and the crispness is good, and in particular, it is remarkable in Example 4-2 in which fats and oils are added.

[Analysis 9]
The crumbs (inside) of the breads prepared in Example 3-2, Example 4-2, and Comparative Example 1-2 were examined.
The stress was used to check the crumb softness, and was performed under the conditions shown in FIG.
Here, the bread crumb (internal) stress after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) from the baking date in the state of being stored at room temperature after baking. Changes over time were examined. The results are shown in FIG.
From this result, the bread crumbs of Example 3-2 and Example 4-2 exhibited lower crumb stress on each of the first, second, third, and sixth days from the baking date as compared with Comparative Example 1-2. It turns out that it is small and soft.

[Analysis 10]
The degree of gelatinization (gelatinization) and sugar content (Brix) of the water-kneaded seeds after cooling (aging) used in Example 4-2 and Comparative Example 2 were examined.
The degree of pregelatinization (gelatinization) was determined by subjecting a hot-kneaded seed to freeze-drying and pulverization in the same manner as in [Analysis 1] above and subjecting it to DSC under the conditions shown in FIG. 25 (a) to measure the gelatinization enthalpy. I asked. The sugar content was determined by measuring with a commercially available sugar content meter. The results are shown in FIG.
From these results, it can be seen that the hot water kneading type of Example 4-2 has a lower gelatinization enthalpy than Comparative Example 2, and the gelatinization of the flour is significantly advanced.
It can also be seen that the former has a higher sugar content than the latter.

[Analysis 11]
The volumes of the breads prepared in Example 4-2 and Comparative Example 2 were measured. The results are shown in FIG.
From this result, it can be seen that the bread and the specific volume of the bread of Example 4-2 are larger than those of Comparative Example 2.

[Analysis 12]
The degree of gelatinization of the water-kneaded species after cooling (aging) used in Example 3-4 and Comparative Example 1-4 was examined.
The degree of pregelatinization (gelatinization) was determined by subjecting a hot-kneaded seed to freeze-drying and pulverization in the same manner as in [Analysis 1] above and subjecting it to DSC under the conditions shown in FIG. 25 (a) to measure the gelatinization enthalpy. I asked. The results are shown in FIG.
From this result, it can be seen that the hot water kneading type of Example 3-4 has a lower gelatinization enthalpy than that of Comparative Example 1-4, and the gelatinization of wheat starch is advanced.

[Analysis 13]
After cooling the baking seeds used in Example 3-4 and Comparative Example 1-4, the sugar composition was examined in the same manner as in [Analysis 2] above.
The sugar composition was determined by high performance liquid chromatography under the conditions shown in FIG. The results are shown in FIG.
From this result, it can be seen that the hot water kneading seed of Example 3-4 has more maltose than that of Comparative Example 1-4 and is produced.

[Analysis 14]
The content of the water-soluble protein was examined in the same manner as in [Analysis 3] above after cooling the baking seeds used in Example 3-4 and Comparative Example 1-4.
The results are shown in FIG.
From this result, it can be seen that the water-kneading type of Example 3-4 has less water-soluble protein than Comparative Example 1-4, and the heat damage of wheat protein is larger. This suggests that more heat energy was added to the hot water kneading type of Example 3-4 than in Comparative Example 1-4.

[Analysis 15]
The volumes of the breads prepared in Example 3-3, Example 3-4, Comparative Examples 1-3 and Comparative Examples 1-4 were measured. The results are shown in FIG.
From this result, the bread and the specific volume of the breads of Example 3-3 and Example 3-4 were large because the oven spring was better than those of Comparative Examples 1-3 and 1-4. In particular, it can be seen that in Examples 3-4 in which fats and oils were added to the hot water kneading seeds, they were extremely large.

[Analysis 16]
Sensory tests were performed on the breads prepared in Example 3-3, Example 3-4, Comparative Examples 1-3 and Comparative Examples 1-4. The results are shown in FIG. This is an evaluation in comparison with a normal bread prepared in the same manner without using a hot water kneading seed.
From these results, the breads of Example 3-3 and Example 3-4 have very good sweetness and melting of the crust in the mouth as compared with ordinary breads without using the hot water kneading seeds, and also have good moist softness of the crumbs. Also, it can be seen that the sweetness and the dissolution of the crust in the mouth are very good as compared with Comparative Examples 1-3 and 1-4, respectively.

[Analysis 17]
Further, the breaking strength of the crusts (ears) of the breads prepared in Examples 3-4 and Comparative Examples 1-4 was examined.
The breaking strength was used to examine the crispness, and was performed under the conditions shown in FIG. The smaller the value, the better the crispness.
Here, the time-dependent change in the breaking strength of the bread crust (ear) after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) in the bread stored at room temperature is shown. Examined. The results are shown in FIG.
From this result, it can be seen that although the numerical values slightly reversed after 2 days from the firing day, the crust had low breaking strength and good crispness after 1, 3, and 6 days.

[Analysis 18]
The crumbs (inside) of the breads prepared in Examples 3-4 and Comparative Examples 1-4 were examined.
The stress was used to check the crumb softness, and was performed under the conditions shown in FIG.
Here, the time-dependent changes in the stress of the crumb (inside) of the bread after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) after storage at room temperature were examined. . The results are shown in FIG.
From this result, although the numerical value of the bread of Example 3-4 was slightly reversed after 3 days from the baking date as compared with Comparative Example 1-4, the bread after 1 day, after 2 days, and after 6 days Also, it can be seen that crumb stress is small and soft.

[Analysis 19]
The difference between the uniformity of the hot water kneading species at the time of kneading was examined for the hot water kneading species (without oil and fat) prepared in Example 3-3 and the hot water kneading species prepared in Comparative Example 1-3.
As a result, the kneading seeds prepared in Example 3-3 had almost uniform appearance, color, hardness, and temperature, whereas the kneading seeds prepared in Comparative Example 1-3 were all very different. It was uneven.
The uniformity of the hot-kneading seed was determined by inserting a digital thermometer and measuring the temperature of arbitrary 10 or more points of the seed during kneading while heating. FIG. 37 shows the change over time of the minimum temperature and the maximum temperature at each time. FIG. 38 shows the results of a comparison test of the uniformity of the hot water kneading species after kneading.

In Comparative Example 1-3, the kneading seeds were kneaded while adding water at normal temperature (20 ° C.) to the flour and heating the mixture. At this time, the heating surface in contact with the heat source (in the case of using a kneader, the temperature was 90 ° C.) In the case of using a stove, the temperature is several hundred degrees Celsius.) And the temperature difference between the raw material of the hot-kneading seed is large, so that the hot-kneading seed immediately undergoes thermal denaturation (gelatinization of starch, denaturation of gluten). In addition, since an energy absorbing portion is formed due to heat denaturation, heat is hardly transmitted to other portions, the kneading time is lengthened, and uniformity of heating tends to be lacking. Non-uniform hot-kneading seeds form lumps, are not easily melted and unraveled in a mixer during kneading of bread making, and eventually appear as lumps in a baked bread as a final product. Further, since the gelatinized portion and the insufficient portion are mixed in the baked bread, the hard portion and the soft portion may be mixed or the flour may remain in the flour state. The kneading time becomes longer as the amount of one charge increases in industrial mass production or the like, and it tends to become uneven hot water kneading.

On the other hand, since the hot water type of Example 3-3 uses warm water of 50 ° C., the temperature difference between the portion in contact with the heating surface of the hot water type and other portions is higher than in Comparative Example 1-3. Since the raw material of the hot water kneading seed is put into the kneader after putting the warm water of 50 ° C into the kneader, the heating starts from slightly below the heat denaturation temperature, and the time until the whole reaches the heat denaturation start temperature It is possible to prevent a situation in which the length is short and uneven.
Therefore, the hot-kneading seed becomes a uniform seed by kneading for a relatively short time, and a good baked bread can be prepared.

It is a figure which shows the content of the hot-water-kneading seed production | generation process in the bread manufacturing method which concerns on embodiment of this invention. It is a flowchart showing a manufacturing method of breads concerning a 1st embodiment of the present invention. It is a flowchart showing a manufacturing method of breads concerning a 2nd embodiment of the present invention. It is a flowchart showing a manufacturing method of breads concerning a 3rd embodiment of the present invention. It is a flowchart showing a manufacturing method of breads concerning a 4th embodiment of the present invention. The raw material mixing ratio of the hot water kneading type according to the example of the present invention is shown, (a) is the raw material mixing ratio of Example 1-1, (b) is the raw material mixing ratio of Example 1-2, and (c) is the actual mixing ratio. It is a table | surface figure which shows the raw material mixing ratio of Example 1-3. It is a table | surface figure which shows the raw material mixing ratio of the bread | dough dough of Example 2 of this invention. It is the table figure which shows the production condition of execution example 3-1 of this invention, (a) shows the compounding ratio of the raw material of medium kind, (b) shows the process condition. It is a table figure which shows the manufacturing conditions of Example 3-1 of this invention, (a) is a raw material mixture ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is a table figure which shows the manufacturing conditions of Example 3-2 of this invention, (a) is a raw material mixing ratio of a hot-kneading type, (b) is a raw material mixing ratio of a medium type, and (c) is a process condition. . It is a table figure which shows the manufacturing conditions of Example 3-2 of this invention, (a) is a raw material mixture ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is a table figure which shows the manufacturing conditions of Example 3-3 of this invention, (a) is a raw material mixing ratio of a hot-kneading type, (b) is a raw material mixing ratio of a medium type, and (c) is the process condition. . It is a table figure which shows the manufacturing conditions of Example 3-3 of this invention, (a) is a raw material mixture ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is the table figure which shows the manufacturing conditions of Example 3-4 of this invention, (a) is the raw material mixing ratio of a hot-water-kneading type, (b) is the raw material mixing ratio of a medium type, and (c) is the process conditions. . It is a table which shows the manufacturing conditions of Example 3-4 of this invention, (a) is a raw material mixture ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is the table | surface figure which shows the manufacturing conditions of Example 4-1 of this invention, (a) is a raw material mixing ratio of the former kind, (b) shows the process conditions. It is a table figure which shows the manufacturing conditions of Example 4-1 of this invention, (a) is a raw material mixing ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is a table figure which shows the manufacturing conditions of Example 4-2 of this invention, (a) is a raw material mixing ratio of a hot water kneading seed, and (b) is the process conditions. It is the table figure which shows the production condition of execution example 4-2 of this invention, (a) shows the compounding ratio of the former kind, (b) shows the process condition. It is a table figure which shows the manufacturing conditions of Example 4-2 of this invention, (a) is a raw material mixture ratio of bread dough, (b) is preparation of bread dough, and the process conditions after that. It is a table | surface figure which shows the raw material mixing ratio of the hot water kneading | mixing type which concerns on Comparative Example 1-2. It is a table | surface figure which shows the raw material mixing ratio of the hot water kneading | mixing type which concerns on Comparative Example 1-3. It is a table | surface figure which shows the raw material mixing ratio of the hot water kneading | mixing type which concerns on Comparative Example 1-4. FIG. 4 is a table showing the production conditions of Comparative Example 2, in which (a) shows the raw material mixing ratio of the hot water kneading species and (b) shows the process conditions. FIG. 3A is a table showing measurement conditions of gelatinization enthalpy, FIG. 2B is a table showing measurement conditions of sugar composition, and FIG. 3C is a table showing measurement conditions of water-soluble protein. (A) is a measurement result of gelatinization enthalpy of the hot water kneading type according to Example 3-2, Example 4-2, and Comparative Example 1-2, and (b) is Example 4-2 and Comparative Example 1-2. FIG. 4C is a table showing the results of measuring the sugar composition of the kneaded seeds according to Example 3-2 and Comparative Example 1-2. (A) is a measurement result of gelatinization enthalpy of bread according to Example 3-2, Example 4-2, and Comparative Example 1-2, and (b) is Example 3-2, Example 4-2, and Comparative Example. It is a table showing the measurement result of the sugar composition of bread concerning Example 1-2. (A) is a product volume of bread according to Example 3-2 and Comparative Example 1-2, and (b) is a table showing sensory test results of bread according to Example 3-2 and Comparative Example 1-2. It is. FIG. 5A is a table showing measurement conditions of the breaking strength of the crust, and FIG. 6B is a table showing measurement conditions of the stress of the crumb. (A) is a table figure which shows the time-dependent change of the bread crust which concerns on Example 3-2, Example 4-2, Comparative Example 1-1, and Comparative Example 1-2, (b) is the graph. FIG. It is a table | surface figure which shows the time-dependent change of the crumb of bread which concerns on Example 3-2, Example 4-2, and Comparative Example 1-2. (A) is a measurement result of gelatinization enthalpy and a sugar content (Brix) measurement result of the hot water kneading type according to Example 4-2 and Comparative Example 2, and (b) is a bread according to Example 4-2 and Comparative Example 2. It is a table | surface figure which shows the product volume of. (A) is a measurement result of gelatinization enthalpy of the hot water kneading material according to Example 3-4 and Comparative Example 1-4, and (b) is a heating water content of the hot water kneading material according to Example 3-4 and Comparative Example 1-4. (C) is a table showing the protein measurement results of the hot water kneading species according to Example 3-4 and Comparative Example 1-4. (A) is the product volume of the bread according to Example 3-3, Example 3-4, Comparative Example 1-3, and Comparative Example 1-4, (b) is Example 3-3, Example 3- FIG. 4 is a table showing sensory test results of bread according to Comparative Examples 1-3 and 1-4. It is a table | surface figure which shows the time-dependent change of the bread crust which concerns on Example 3-4 and Comparative Example 1-4. It is a table figure showing a time-dependent change of bread crumbs concerning Example 3-4 and comparative example 1-4. FIG. 9 is a table showing the change over time of the minimum temperature and the maximum temperature in a local portion of the kneading material at each time during kneading in order to examine the uniformity of the dough of the kneading material according to Example 3-3 and Comparative Example 1-3. . It is a table | surface figure which shows the comparative test result of the uniformity of the cloth | dough after kneading of the hot water kneading | mixing type which concerns on Example 3-3 and Comparative Example 1-3.

Claims (17)

A hot-kneading seed preparation step of kneading and kneading while heating at least a part of the total flour amount and warm water at 40 to 65 ° C. to a kneading temperature not lower than the temperature of the hot water to form a kneading seed; A bread dough making step of making bread dough using the hot water kneading seed. A kneading seed making step of kneading and kneading while heating at least a part of the total flour amount and warm water of 40 to 65 ° C. to a kneading temperature of 55 to 70 ° C. to form a kneading seed, A method of producing bread dough using the hot water kneading seeds to produce bread dough. The method for producing bread dough according to claim 1 or 2, wherein hot water of 45 to 60 ° C is used as the hot water. The method for producing bread dough according to claim 1 or 3, wherein the kneading temperature is 55 to 70 ° C. 4. The method for producing bread dough according to claim 1, wherein the kneading temperature is 60 to 65 [deg.] C. The method for producing bread dough according to claim 1, wherein the amount of flour used in the step of preparing the baking seeds is 5 to 40% by mass of the total amount of flour. 6. The method according to claim 1, wherein the amount of the flour is 10 to 30% by mass of the total amount of the flour. 6. The method according to claim 1, wherein the amount of the flour is 10 to 20% by mass of the total amount of the flour. The bread dough production according to claim 1, 2, 3, 4, 5, 6, 7 or 8, wherein the amount of the hot water is 50 to 200% by mass based on the flour of the hot water kneading type. Method. The bread dough production according to claim 1, 2, 3, 4, 5, 6, 7, or 8, wherein the amount of the hot water is set to 80 to 150% by mass based on the flour of the hot water kneading type. Method. The bread dough according to any one of claims 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10, wherein the kneading time is set to 5 to 20 minutes in the step of preparing the hot water kneading species. Production method. 11. The method according to claim 1, wherein the kneading time is set to 8 to 15 minutes. The bread dough according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, or 12, wherein fats and oils are added and kneaded in the step of preparing the hot water kneading species. Manufacturing method. 5. The method according to claim 1, wherein in the step of preparing the hot-kneading seeds, 5 to 30% by mass of fats and oils is added to and kneaded with the flour of the hot-kneading seeds. The method for producing bread dough according to 8, 9, 10, 11 or 12. A ripening step of ripening the ripened seed at a low temperature after the step of preparing the brewed seed is provided, wherein the ripening step is performed. The method for producing bread dough according to 11, 12, 13 or 14. The method for producing bread dough according to claim 15, wherein in the aging step, the hot water kneading is aged at 5 to 20C for 12 to 24 hours. A method for producing breads, comprising producing breads from bread dough produced by the method for producing bread dough according to any one of claims 1 to 16.

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