JP2006121914A - Method for producing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a method for producing bread having high nutritive value in which labor saving can be practiced by eliminating complicated operation such as control of water content. <P>SOLUTION: The method for producing bread comprises carrying out heat treatment of dough in which frozen Tofu is formulated. The frozen Tofu is preferably mixed with a dough material after cutting the Tofu in a prescribed size. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing bread.

Conventionally, tofu bread produced by adding flour to tofu and baking is known (for example, Patent Documents 1 and 2). Compared with normal bread, this tofu bread has an advantage that it contains a lot of tofu-derived proteins, lipids, minerals and the like and has a high nutritional value.
JP-A 61-52234 JP 2001-148999 A

By the way, tofu is particularly fragile and needs to be stored in a cooling room. Even if it is stored in a cooling room, the quality can be maintained only for a short period of several days. Therefore, when using tofu as a material, not only a cooling chamber for storing tofu is required, but also a lot of labor is required for quality control and hygiene management of tofu.
Furthermore, although the tofu contains nearly 90% by weight of water, a large variation in the amount of water tends to occur due to a slight difference in manufacturing method or storage method. Therefore, when using tofu as a bread material, the amount of water added or drained must be adjusted while determining the amount of water in the tofu, and this operation is a troublesome operation requiring skill.

  Therefore, the present invention has been made to solve the above-mentioned problems, and its object is to provide a method for producing a nutritious bread which can save labor by eliminating troublesome work such as water content adjustment. is there.

In order to achieve the above object, the present invention comprises the following arrangement.
That is, the bread manufacturing method of the present invention is characterized by heat-treating dough mixed with frozen tofu. According to this, a highly nutritious bread containing abundant nutrients such as proteins derived from frozen tofu can be easily provided.
Further, the frozen tofu is preferably cut into a predetermined size and then mixed with the dough material.
The frozen tofu is preferably in the form of powder. As a result, the frozen tofu can be efficiently mixed with the dough material efficiently.

  According to the bread manufacturing method of the present invention, frozen tofu with a relatively long storage period and a substantially constant water content is used as a material compared to raw tofu, so quality control and adjustment of the water content are simplified. Can easily produce highly nutritious bread. Further, the manufactured bread takes advantage of the characteristics of frozen tofu and becomes a bread having a unique texture different from conventional bread and tofu bread.

Hereinafter, the manufacturing method of the bread | pan of this invention is demonstrated in detail. Here, “bread” refers to what is obtained by heat-treating dough. Here, the heat treatment includes baking, steaming, frying and the like. Moreover, grain flour, such as wheat flour, is used as a material for the dough.
For example, there is a method for producing bread in which grain flour such as wheat flour, water, salt, and yeast are used as basic materials, and these are mixed and kneaded and then baked through a fermentation process. Specifically, in addition to basic materials, bread such as French bread, which is made of a lean blend with little or no minor ingredients, rich bread with a relatively large minor ingredient, custard Includes sweet bread with cream and eggplant, pizza dough, etc.

First, among the bread manufacturing methods of the present invention, a method for obtaining bread through fermentation and baking will be described. This bread manufacturing method uses the following basic materials and sub-materials.
Basic materials are cereal flour, yeast, salt, water, frozen tofu, soy milk or water to restore frozen tofu, and auxiliary materials include sugar (honey, sugar, etc.), fats and oils (olive oil, butter, margarine, shortening, etc.) ), Nuts, dried fruits, eggs, dairy products (milk, fresh cream, etc.), and the like.

  Grain flour used in this basic material includes wheat flour, specifically, strong flour, medium flour, thin flour, whole wheat flour, etc., and when one or more of these are selected and used Good. The yeast includes fresh yeast, dry yeast, various yeasts, etc., and one or more of them can be selected and used.

In addition to grain flour, frozen tofu is used as a basic material. Frozen tofu is a raw tofu obtained by freezing, ripening and drying, is formed in a porous shape, and is nutritionally the same as that obtained by removing water from tofu. For example, the components of frozen tofu are 8.1% by weight of water, 33.4% by weight of lipid, 50.2% by weight of protein, and 8.3% by weight of other components such as minerals.
On the other hand, raw cotton tofu contains 86.8% by weight of water, 5.0% by weight of lipid, 6.9% by weight of protein, and 1.4% by weight of other ingredients such as minerals. ing. In this case, one piece of frozen tofu (about 7 × 5.5 × 2 cm, about 17 g dry matter) contains about the same nutrients (excluding moisture) as 120 g of cotton tofu (1/2 to 1/3 cloves). Therefore, if frozen tofu is used as a material, even small amounts can be efficiently consumed.

As the frozen tofu, a solid material having a normal rectangular parallelepiped shape in which the shape of tofu remains is used, but a powdered tofu may be used. As powdered frozen tofu, for example, Tofu Meal (trade name) manufactured by Misuzu Corporation is available.
Powdered frozen tofu can be easily mixed with other ingredients, and can produce an efficient and high-quality bread. In addition, the powdered frozen tofu can be easily mixed with other ingredients, so that the blending amount in the dough can be easily increased, and more nutrients can be easily contained in the bread.
Frozen tofu is used after returning with water or soy milk, but if soy milk is used, the nutritional value of bread can be further increased.

By the way, raw tofu used in conventional tofu-containing bread has a moisture content of nearly 90% by weight as described above, and is easily damaged, and can retain quality only for a few days even when stored in a refrigerator or the like. Therefore, when storing tofu, special attention was required for quality control and hygiene control.
On the other hand, frozen tofu has a moisture content of around 8% by weight, and is not easily rotten. If it is in a dry state, it has the advantage that the quality can be maintained for at least about 6 months at room temperature and humidity.
In addition, tofu must be stored in a container, and its shape tends to collapse, so it must be handled with care. However, frozen tofu is a dry matter and can be stored in layers. It can be stored easily, and it is easy to store.
In this way, frozen tofu can be stored in the same manner as grain flour such as flour used as a material for bread, so there is no particular need for equipment for storing frozen tofu, and labor such as quality control, hygiene control, and inventory control is required. Can be reduced compared to tofu, and is suitable for mass production.

  In addition, as described above, raw tofu tends to have a large variation in water content due to slight differences in manufacturing and storage methods. Therefore, when raw tofu is used as a bread material, the amount of water added or drained must be adjusted while determining the water content of the tofu, which is a troublesome work requiring skill. On the other hand, frozen tofu is a dry matter and the amount of water is almost constant, so the amount of soy milk or water for returning a certain amount of frozen tofu can be set to be almost constant, and there is no need to adjust it. Easy and suitable for mass production.

  In addition to these basic materials, secondary materials may be used as bread materials. Examples of the auxiliary material include those described above, and one kind or two or more kinds are selected and used as necessary.

Next, a method for producing bread made of such materials will be described.
In the bread manufacturing method, frozen tofu is blended to prepare a dough, fermented and then baked. Yeast is added to the dough for fermentation. Specifically, (1) mixing the dough materials (basic material and auxiliary materials) and kneading, (2) fermentation, (3) division, (4) molding, (5) final fermentation, (6) A normal manufacturing method based on the six steps of firing can be applied. More specifically, it may be a straight method in which the dough is mixed once or a medium seed method in which the dough is mixed twice.
When the frozen tofu is in the shape of a rectangular parallelepiped, after returning with soy milk or water, it is cut into a predetermined size by a food processor or the like, and then mixed with other ingredients of the dough. At this time, frozen tofu can be cut as finely as possible to obtain a good bread.
In preparation for using powdered frozen tofu, it is only necessary to mix powdered frozen tofu with soy milk or water to make a paste.

Bread made from dough mixed with frozen tofu (frozen tofu bread) is a highly nutritious bread with nutrients such as protein derived from tofu equivalent to or higher than that of tofu bread. .
Moreover, the conventional tofu bread is baked in the same state as the conventional ordinary bread, and has the same appearance, texture, flavor, storage stability, and the like as the ordinary bread. On the other hand, the frozen tofu bread obtained by the above bread manufacturing method has a crispy and more crunchy skin than a normal bread, and the inside is sticky and has a completely different texture from a normal bread.
In addition, frozen tofu bread has little change over time and good storage stability compared to ordinary bread, such as the moisture in it is difficult to escape, the shape does not collapse, and it is difficult to harden even after a long time since baking. And when frozen tofu bread is rebaked (re-baked when eating), it becomes close to a freshly baked state.

This is probably because tofu mixes finely with the dough, while frozen tofu mixes with the dough in a granular state, and a large number of holes formed in the frozen tofu have an advantageous effect on bread production.
In the production of bread, the growth of gluten creates a large number of bubbles in the dough, but the numerous holes in the frozen tofu act the same as the bubbles, and the frozen tofu becomes assimilated in the dough, and after baking, the frozen tofu is crispy. It is thought that the texture that was made is used as it is and it has a unique texture different from ordinary bread.
In this way, the frozen tofu bread takes advantage of the nature of the frozen tofu and becomes a unique bread different from the conventional bread including the tofu bread.

As described above, the present invention has been variously described with reference to preferred embodiments. However, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. is there. For example, you may change as follows.
For example, the cereal flour is not limited to wheat flour, and other examples include rye flour, rice flour, barley flour and the like, and one or more of these can be selected and used. Thereby, bread of various flavors can be provided.
When rye flour is used, 20 to 25% by weight of the total amount of flour when only wheat flour is used as cereal flour may be replaced with rye flour.
Moreover, after returning frozen tofu with soy milk or water, the preparation method was described by cutting it into a predetermined size and preparing it, but then mixing the frozen tofu into a predetermined size with other dough materials Thereafter, a predetermined amount of soy milk or water may be added thereto. Similarly, in the case of powdered frozen tofu, a predetermined amount of soy milk or water may be added after mixing with other dough materials.

Moreover, although the manufacturing method of the bread | bread obtained using yeast as a dough material and passing through a fermentation and a baking process was demonstrated, it is not limited to this. For example, after blending frozen tofu and fermenting a dough to which yeast has been added, bread may be produced by heat treatment. Examples of the heat treatment include steaming and frying in addition to baking. Thereby, bread of various forms can be provided.
Moreover, you may manufacture bread | pan by heat-processing the dough which mix | blended frozen tofu, without using yeast and not passing through a fermentation process. Examples of the heat treatment include baking, steaming, and frying. When yeast is not used, it is good to produce bread by heating the dough mixed with frozen tofu and added with baking powder or baking soda. By adding baking powder or baking soda, the bread becomes plump.
As described above, the bread obtained from the dough mixed with frozen tofu has a unique texture different from that of conventional bread and tofu bread, taking advantage of the characteristics such as the texture of frozen tofu.

Bread was produced by the medium seed method using fermented dough.
First, 500 g of strong powder, 320 g of water, 5 g of raw yeast, and 9 g of salt are mixed together until they are put together, and left for 2 hours or longer, preferably overnight, to make a fermented dough.
120 g of frozen tofu is reconstituted with 250 g of soy milk or water, and prepared with a food processor. The frozen tofu is a rectangular parallelepiped produced by a conventional method.
Next, 250 g of water, 400 g of strong flour, 100 g of whole wheat flour, 5 g of dry yeast, 15 g of honey, and prepared frozen tofu are mixed in a bowl. Add 8g of salt and 150g of fermented dough to the place where they are well mixed. Once the whole is well mixed together, add 10g of olive oil and mix until the dough is glossy again.

Thereafter, primary fermentation is performed. When the kneaded dough swells about twice, punch (gas vent) is performed and let it sleep until it doubles again.
When primary fermentation is over, the dough is cut into equal parts (40g each) and lightly rolled. The rolled dough is rested by a bench time of 10 to 15 minutes, and after that, molding is performed while venting air firmly.
The formed dough is expanded by performing secondary fermentation (final fermentation). It is preferable that the dough swells twice.
The secondary fermented dough is baked using a gas oven. At this time, it is advisable to lightly spray the bread dough with a spray. Bread is baked after baking at about 230 ° C. for 15 to 20 minutes.

Using the same frozen tofu as in Example 1, bread was produced by the straight method.
Preparation of frozen tofu is performed in the same manner as in Example 1 by returning 120 g of frozen tofu with 250 g of soy milk or water and finely dividing it with a food processor.
In a bowl, add 300 g of water, 450 g of strong flour, 150 g of whole wheat flour, 6 g of dry yeast, 15 g of honey, and prepared frozen tofu. Add 8g of salt to the place where they are well mixed, and mix well again. When the whole comes together, add 10g of olive oil and mix again until the dough is glossy again.
Subsequent primary fermentation, division, rounding, bench time, molding, secondary fermentation and firing are performed in the same manner as in Example 1.

  When the breads obtained in Examples 1 and 2 were eaten, none of them felt any discomfort due to frozen tofu, the bread skin was crunchy, and the inside was savory and savory. In particular, the bread obtained in Example 1 was superior in that the gluten was stronger than the bread in Example 2, the storage stability of the bread was good and the flavor was good.

Claims (3)

  A method for producing bread characterized by heat-treating a dough containing frozen tofu.   The method for producing bread according to claim 1, wherein the frozen tofu is cut into a predetermined size and then mixed with the dough material.   The method for producing bread according to claim 1, wherein the frozen tofu is powdery.