JP2006109781A - Method for producing yeast-fermented food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a yeast-fermented food such as bread in which the yeast-fermented food having large volume, good appearance, slow aging and good taste and texture is obtained even when soft wheat flour or medium wheat flour is used as a main raw material by utilizing Flower blue bread-making method. <P>SOLUTION: In the method for producing the yeast-fermented food by utilizing the Flower blue bread-making method, wheat flour having 6.5-10 mass% protein content is used and a liquid seed produced by using wheat flour in an amount of 40-50 pts. mass based on 100 pts. mass whole wheat flour used for bread making, 0.01-0.07 pt. mass yeast, 0-0.6 pt. mass common salt and 40-60 pts. mass water is used as a liquid seed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a method for producing yeast fermented foods such as bread made mainly of soft flour or medium flour using a flour brewing method.

  Common wheat flour produced in Japan; American white flour, soft red winter; Australian standard white flour flour is generally called thin flour or medium flour, and its use is limited to the production of confectionery and noodles. Even when these are used in yeast fermented foods such as bread, the main ingredient is strong flour to the last, and the amount of thin flour or medium flour used is 30% by weight of the total flour (hereinafter referred to as “mass%”). The actual condition was less than “%”.

  This is because the protein content of weak flour and medium flour is generally less than 10%, and the quality of gluten is also weak. This is because not only the appearance is deteriorated, but also the aging is fast, and the texture becomes a long-lasting texture.

  On the other hand, when yeast fermented foods are produced by adding a small amount of soft flour or medium flour, there is a tendency that a crisp and crisp and mouth-melting texture is obtained. However, in order to give this feature to the product significantly, it is necessary to use 50% or more of weak flour or medium flour, but this is practically impossible for the reasons described above. It was.

The present applicant has previously proposed a method for producing a yeast fermented food using wheat flour having a low protein content as a main raw material (see Patent Document 1). This method uses a medium-sized bread making method. In addition, there is no method for producing yeast fermented foods using wheat flour having a low protein content such as soft flour and medium flour using the flour brewing method.
The flour brewing method, also called the Borish method or the liquid type method (water type method), can produce a bread that is mechanically resistant to a certain extent and does not require as much labor and equipment as the medium type method, and that is slow to age. It has the advantage of being able to do it (refer nonpatent literature 1).
JP-A-4-218327 "New bread making basic knowledge" (News) Pan News Inc. June 20, 1985 Issued 5th edition, pages 160-162

  The object of the present invention is to use a flour brew bread method, even if a thin flour or a medium flour is used as a main ingredient, the bread has a large volume, a good appearance, a slow aging and a good flavor and texture. It is in providing the manufacturing method of yeast fermented food from which the yeast fermented food of this is obtained.

As a result of various studies, the present inventors have found that the above object can be achieved by specifying the seed amount and the yeast amount in the flour brewing method, and have reached the present invention.
That is, the present invention uses flour having a protein content of 6.5 to 10% in the flour brewing method, and as a liquid type, 100 parts by weight of whole flour used for breadmaking (hereinafter referred to as “parts by weight”). Is simply used as "parts"), and 40 to 50 parts flour, 0.01 to 0.07 parts yeast, 0 to 0.6 parts salt and 40 to 60 parts water. The present invention provides a method for producing a yeast fermented food characterized by using a liquid type.

  According to the production method of the present invention, despite the fact that wheat flour having a low protein content such as soft flour and medium flour is used as the main raw material, a dough with good viscoelasticity is obtained, the volume is large, and the appearance is good. Moreover, yeast fermented foods, such as bread | pan which has a slow aging and favorable flavor and food texture, can be obtained.

Hereinafter, the manufacturing method of the yeast fermented food of this invention is explained in full detail about the preferable embodiment.
As described above, the flower brewing bread method is a bread making method called a Borish method or a liquid seed method (water seed method), and is a bread making method using fermented seeds in the same manner as the medium seed bread method. . The difference from the medium-sized bread making method is that a liquid type (water type) having a high water content is used as the fermentation type.

The wheat flour used in the present invention is wheat flour having a protein content of 6.5 to 10%, preferably 8 to 10%. If the protein content is high, the crispness and mouth melting will be poor, and if the protein content is low, the volume will be small and the texture will be poor.
Examples of such protein flour include wheat flour generally called weak flour and medium flour. In addition, wheat flour milled from soft wheat such as soft red wheat and soft white wheat has a protein content generally as low as 10% or less, and flour milled from soft wheat can also be used. . Examples of the above soft red wheat include domestic regular wheat flour and American soft red winter (SRW). Examples of the above soft white wheat include American white wheat (WW) and Australian standard. There are white (ASW) and the like.

  The protein content of the above flour is an average value of all the flours used for breadmaking, and if the average value is within the above range (6.5 to 10%), the flour is only a thin flour or a medium flour. Alternatively, strong powder can be used in combination with thin powder or medium power powder, but in the case of combined use with strong powder, the use ratio of the thin powder and / or medium power powder is preferably 50% or more.

Thus, in order to carry out the method for producing a yeast fermented food according to the present invention, first, a liquid type is produced using the above-mentioned protein-containing flour, yeast, water, and if necessary, sodium chloride.
The amount of flour used for the liquid type is 40 to 50 parts, preferably 45 to 50 parts, in 100 parts of the whole flour used for breadmaking. When the amount of flour is more than 50 parts, the volume of the resulting bread product is difficult to be obtained, and when it is less than 40 parts, the bread dough is not smooth and the flavor and texture of the resulting bread product are inferior. .

The amount of yeast used for the liquid type is 0.01 to 0.07 part, preferably 0.035 to 0.07 part. If the amount of yeast is more than 0.07 parts, the fermentation odor (yeast odor) becomes too strong, and the flavor and texture of the resulting bread product are inferior, and if it is less than 0.01 parts, the dough is easily sticky. Thus, the flavor and texture of the resulting bread product are inferior.
40-60 parts of water should be blended, and the amount of salt is 0-0.6 parts.

When producing the liquid type, dairy products such as skim milk powder, sugars such as sugar, auxiliary materials such as fats and oils, and margarine can be blended as necessary.
The production method of the liquid type may follow the conventional method of the flour brewing method, but the fermentation conditions are preferably a temperature of 20 to 27 ° C., a humidity of 60 to 90%, a fermentation time of 8 to 24 hours, and more Preferably, the temperature is 23 to 25 ° C., the humidity is 70 to 80%, and the fermentation time is 10 to 18 hours.

Next, in the above-mentioned liquid type, the remaining raw materials, that is, the remaining amount (50 to 60 parts) of flour, water, and dairy products such as yeast, salt, skim milk powder as necessary, sugars such as sugar, fats and oils, Add ingredients such as margarine and knead according to the usual method to make dough.
Residual raw materials to be added to the liquid type include residual amount (50-60 parts) flour, 0-3 parts, preferably 2-3 parts yeast, 1.4-2 parts salt and 3-50 parts. Add water.

After making the dough, according to the conventional method of the flour brewing bread method, floor time, division, bench time, molding, proofing, and baking are performed as necessary to obtain a yeast fermented food.
The yeast fermented food product according to the present invention thus produced can be refrigerated, chilled, or stored frozen as necessary.

  Examples of the yeast fermented food produced according to the present invention include, but are not limited to, loaf bread, French bread, roll bread, confectionery bread, pastry, and Chinese bun.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-2 and Comparative Examples 1-3 (changes in the amount of flour used in the liquid type)
Each bread was produced by the formulation shown in Table 1 and the following steps. These breads were evaluated for flavor, texture, dough physical properties, product shape, and crust. In the evaluation method, 10 panelists scored according to the evaluation criteria shown in Table 2, and the average value was used as the evaluation score for each product. The results are shown in Table 1. It should be noted that an average evaluation score of 4.0 or higher in all evaluation items was accepted, and the same was applied to the following examples and comparative examples.

Steps of Examples 1-2 and Comparative Examples 2-3 (Borish method)
(Liquid type)
Mixing Low speed 2 minutes High speed 1 minute (raw yeast, salt dissolved in water and added)
Raising temperature 23 ℃
Fermentation temperature and humidity 27 ° C 75%
Fermentation time 15 hours
Mixing Low speed 2 minutes High speed 4 minutes Raising temperature 25 ℃
Fermentation temperature and humidity 27 ° C 75%
Fermentation time 90 minutes Punch 30 minutes [Split weight] 240g
[Bench time] 30 minutes [Molding] Molder 4mm
[Proof] 90 minutes (32 ° C 80%)
[Baking] 40 minutes (200 ° C)

Process of Comparative Example 1 (rapid growth method)
Mixing Low speed 3 minutes Medium speed 3 minutes (Margarine added) Medium speed 4 minutes Raised temperature 25-26 ° C
Fermentation temperature and humidity 27 ° C 75%
Fermentation time 30 minutes [divided weight] 240 g
[Bench time] 30 minutes [Molding] Molder 4mm
[Proof] 50 minutes (38 ° C 85%)
[Baking] 40 minutes (200 ° C)

Examples 3 to 5 and Comparative Examples 4 to 9 (changes in the amount of raw yeast used)
Except for the composition shown in Table 3, breads were produced by the same steps as in Example 1 (Borish method). For these breads, the flavor, texture, dough physical properties, product shape, and crust were evaluated in the same manner as in Example 1. The results are shown in Table 3.

Examples 6 to 12 and Comparative Examples 10 to 11 (change in the amount of salt used)
Except for the formulation shown in Table 4, breads were produced by the same steps as in Example 1 (Borish method). For these breads, the flavor, texture, dough physical properties, product shape, and crust were evaluated in the same manner as in Example 1. The results are shown in Table 4.

Example 13 and Comparative Examples 12 to 15 (Comparison due to differences in bread making method)
Each bread was produced by the formulation shown in Table 5 and the following steps. For these breads, the flavor, texture, dough physical properties, product shape, and crust were evaluated in the same manner as in Example 1. The results are shown in Table 5.

  The process of Example 13 (Bolish method) is the same as the process of Example 1 (Bolish method). The process of Comparative Example 15 (rapid growth method) is the same as the process of Comparative Example 1 (rapid growth process), and the process of Comparative Example 12 (aging process) is Example 1 except that raw yeast is not blended in seed production. This is the same as the process (borish process).

Step of Comparative Example 13 (Medium Seed Method) and Step of Comparative Example 14 (Medium Noodle Method)
[Medium seeds and medium noodle seeds]
Mixing Low speed 2 minutes Medium speed 1 minute Raising temperature 24 ℃
Fermentation temperature and humidity 24 ° C 75%
Fermentation time 15 hours
Mixing Low speed 3 minutes Medium speed 3 minutes (Margarine added) Medium speed 2.5 minutes Raised temperature 25-26 ° C
Fermentation temperature and humidity 27 ° C 75%
Fermentation time 30 minutes [divided weight] 240 g
[Bench time] 30 minutes [Molding] Molder 4mm
[Proof] 50 minutes (38 ° C 85%)
[Baking] 40 minutes (200 ° C)

Claims (3)

  In the flour brewing method, wheat flour having a protein content of 6.5 to 10% by mass is used, and 40 to 50 parts by mass of wheat flour in 100 parts by mass of whole flour used for breadmaking as a liquid species; The manufacturing method of the yeast fermented food characterized by using the liquid seed | species manufactured using 01-0.07 mass part yeast, 0-0.6 mass part salt, and 40-60 mass parts water.   In the main brewing process of the above flour brewing method, the liquid type includes residual flour used for breadmaking, 0 to 3 parts by weight of yeast, 1.4 to 2 parts by weight of salt and 3 to 50 parts by weight of salt. The manufacturing method of the yeast fermented foodstuff of Claim 1 which mix | blends water. The method for producing a yeast fermented food according to claim 1 or 2, wherein the flour having a protein content of 6.5 to 10 mass% is flour milled from soft wheat as a raw material.