JP2007306838A - Sponge dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain bakery dough for producing a variety bread having a soft palatability, high aging resistance and containing dried fruits and to provide a method for producing the same. <P>SOLUTION: The sponge dough comprising 100 parts by mass of wheat flour and preferably 10-80 parts by mass of dried fruits is used to give a variety bread having an excellent flavor, volume and inner phase, a soft palatability and high aging resistance. The variety bread does not need pretreatment in the use of dried fruits. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a medium-sized dough that can produce a variety red containing dried fruits, having a good flavor, good volume and inner phase, soft texture and high aging resistance.

    Variety red in which dried fruits such as raisins and sliced oranges are dispersed in bread is widely popular as a kind of meal bread. Among them, raisin bread using raisins is the most popular.

Here, dried fruits have little moisture, so if they are exposed on the surface of the dough at the time of baking, they will burn and become hard at the time of baking, so generally before reheating with hot water or soaking in Western sake However, when these pretreatments are carried out, the flavor components in the fruit are removed, so that the resulting dried fruit-containing variety red has a weak flavor and is not suitable for planned production. The problem is that moisture absorbed by dried fruits oozes out during dough mixing, softening the dough, making it sticky and unwieldy, causing kiln dropping and burning (caving), and stable dough every time There was a problem such as not.
In addition, if such solids are present in the dough during mixing, the formation of gluten structure is inhibited, or the already formed gluten structure is destroyed, so the obtained variety red has a small volume, There were problems such as rough internal phases and caving.
Furthermore, since the dried fruit contains a high concentration of saccharides, there was a problem that the moisture of the crumbs transferred to the dried fruit after baking, and the crumbs became hard and had a crunchy texture, that is, a problem of aging.
In order to avoid the above problems, if fruit paste such as raisin paste or jam is kneaded into the dough instead of dried fruit, the resulting bread will have no appearance characteristics and high sugar content Is included in the bread dough, the dough becomes soft and sticky and difficult to handle, and in addition to problems such as caving, there is also a problem that it becomes easy to burn.

  By the way, it is possible to categorize bread making methods that are generally used at present, and it can be classified into medium-type bread making methods and straight bread making methods. Therefore, a bread-making method using a medium-sized bread making method and adding dried fruits in the main cocoon process is widely adopted.

  In addition, the medium-sized bread making method is a method of fermenting, ripening and hydrating a “medium seed dough” obtained by mixing some or all of the flour used for bread making with water in advance, usually for about 2 to 4 hours. The remaining ingredients are added to the seeds and mixed again to produce bread dough, which is divided, rounded, molded, proofed, baked to obtain bread. Variety red using dried fruits by the seed baking method is difficult to prevent aging, and easily causes problems such as caving due to the weight of the dried fruits.

In the past, various methods for improving variety red using dried fruits having various problems have been performed. For example, a method using an organic acid monoglyceride (see, for example, Patent Document 1), or Methods such as a method of using a paste, starch and protein in combination (for example, see Patent Document 2) and a method of using an emulsion containing ascorbic acid and two kinds of emulsifiers (for example, see Patent Document 3) have been studied.
However, since these methods are methods for making a soft texture by using an emulsifier, a paste, and the like, there are problems that the texture is sticky and the flavor is deteriorated. In addition, the aging resistance was certainly soft at the beginning of baking, but the curing rate of the inner phase during storage over time was exactly the same, and the aging resistance was not improved. In addition, problems such as caving due to the weight of the dried fruit could not be solved.

JP 59-025644 A JP-A-60-160833 JP 7-1332039 A

  Accordingly, an object of the present invention is to provide a bread dough that can produce a variety red containing dried fruits, having a good flavor, good volume and internal phase, soft texture and high aging resistance, and bread production method Is to provide.

As a result of intensive studies, the present inventors have not surprisingly inhibited the formation of gluten structure, so it is quite surprising that the dried fruit added at the final stage of dough production is added at the middle seed dough stage. It was found that all the above problems can be solved. That is, the dried fruit softens at the same time as the water absorption of the flour during the medium-sized fermentation, so that the pre-treatment of the dried fruit is unnecessary. Because it is dispersed in the dough while being appropriately crushed, it is possible to form a sufficient dough gluten structure even though it is a dough containing solids, and furthermore, the sugar content in the dried fruit is moderately dispersed in the dough Therefore, the present inventors have found that a bread having a good texture that does not burn during caving or baking, has a natural flavor, has high aging resistance, and does not stick.
The present invention has been made on the basis of the above findings, and is a medium dough mainly composed of flour and containing dried fruits, a bread dough using the medium dough, a bread using the bread dough, and further the bread The manufacturing method of this is provided.

  The bread obtained using the medium-sized dough of the present invention has no caving, good flavor, good volume and inner phase, soft texture, high aging resistance, and less dry fruit scorch. is there. In the present invention, there is no need for pretreatment of dried fruits.

Hereinafter, the medium-sized fabric of the present invention will be described in detail.
The wheat flour used in the medium seed dough of the present invention is the main component in the medium seed dough, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain, germ, etc. It is done.

The dried fruit used for the medium-sized dough of the present invention is obtained through a drying process such as sun drying, drying after sugar substitution, and the like.
As the kind of the dried fruit used for the medium-sized dough of the present invention, any fruit can be used as long as it is provided as edible fruit as dried fruit. For example, kiwifruit, papaya, mango, pineapple, fig , Orange, lemon, apple, apricot, cherry, grape, raspberry, strawberry, blueberry, cranberry, plum and the like. The dried fruits may be used alone or in combination of two or more. In the present invention, it is preferable to use a dried product of grape or plum, that is, raisins or prune, because it is effective in preventing aging, and in particular, it can be added directly to the dough without the following chopping process. Raisins are particularly preferred because of their large volume.

It is preferable that the dried fruit does not require pretreatment such as reconstitution with hot water or pickled with sake, which has been conventionally performed in bread preparation using dried fruits, but rather pretreatment is not performed. When the pretreatment is performed, the flavor component is removed, so that the flavor may be weakened, and the dough may become sticky or caving may occur.
In addition, the above-mentioned dried fruit can be directly mixed with the medium seed dough, but large dried fruits are generally small, such as cubic, rectangular parallelepiped, prismatic, cylindrical, semi-cylindrical, spherical, flaky, etc. Mix in small pieces.
The preferred weight of the piece is 0.1 g to 10 g, more preferably 0.2 g to 5 g, and most preferably 0.5 g to 3 g. Also preferred volume of the piece is, 1～10000Mm ^3, more preferably 10～5000Mm ^3, most preferably 10~3000mm ^3.

The dried fruit preferably has a water activity of 0.30 to 0.80 and a water content of 2 to 30% by mass, more preferably a water activity of 0.35 to 0.75 and a water content of 6 The water activity is 0.40 to 0.75, and the water content is 7 to 20% by mass.
If the water activity is higher than 0.80 or the water content is higher than 30% by mass, the dough may become sticky and difficult to handle, and the resulting variety red may have a sticky texture. On the other hand, if the water activity is less than 0.30 or the water content is less than 2% by mass, the resulting variety red may not have a soft texture, and sufficient aging resistance may not be obtained. .

The medium seed dough of the present invention is preferably 10 to 80 parts by weight, more preferably 10 to 60 parts by weight, and still more preferably 10 to 40 parts by weight with respect to 100 parts by weight of the flour used for the medium seed dough. Contains.
When the content of the fruit is less than 10 parts by mass, the resulting breads have a weak fruit flavor, and sufficient aging resistance is difficult to obtain. , There is a risk of problems such as the dough not being collected.

In addition, the medium seed dough of the present invention preferably contains 4 to 20 parts by mass, more preferably 5 to 15 parts by mass, with respect to 100 parts by mass of the flour using fats and oils for the medium seed dough. By further containing fats and oils, water absorption of the flour can be suppressed and water absorption to the dried fruit can be promoted, resulting in a better flavor and excellent dispersibility of the dried fruit in the subsequent main cocoon process. It is possible to obtain a softer and more colorful variety red.
The fats and oils to be used are not particularly limited, and any fats and oils can be used as long as they are edible fats and oils. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, large oil Various oils such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, butter oil, etc., and hydrogenated, fractionated and transesterified And processed oils and fats that have been subjected to one or more treatments. Furthermore, the emulsion of these fats and oils, or the food containing fats and oils, such as butter, margarine, cream, shortening, milk, concentrated milk, etc., can also be used.
In addition, when using the emulsion of fats and oils, the emulsification form may be a water-in-oil type or an oil-in-water type, or a double emulsion type such as an oil-in-water type or a water-in-oil-in-water type. Good.
In addition, the said fat and oil content points out the pure oil part, when the emulsion of fats and oils or the foodstuff containing fats and oils is used as fats and oils.

In addition, the water content of the medium seed dough of the present invention is preferably 40 to 100 parts by mass, and more preferably 50 to 70 parts by mass with respect to 100 parts by mass of the flour used for the medium seed dough. If the moisture content is less than 40 parts by mass, the resulting variety red may not have a soft texture, and if the moisture content exceeds 100 parts by mass, the resulting bread internal phase tends to be rough.
In addition, the said water | moisture content points out the pure water | moisture content, when the foodstuff and food additive containing water | moisture contents, such as the said fats and oils emulsion, milk, and liquid sugar, are used.

  In addition to the above ingredients, the medium seed dough of the present invention includes dairy products, milk proteins, enzymes, eggs, sugars, salts, starches, yeast, yeast food, coloring agents, flavoring agents, cocoa powder, and coffee powder. Various baking ingredients such as cheese and vegetable powder are used, and the amount used is appropriately adjusted according to the type of dough.

  When obtaining the above-mentioned medium-sized dough, dry fruits, yeast, an appropriate amount of water, and other components as necessary are added to the flour and mixed. This medium seed mixing condition may be the same as that of a conventional medium seed dough without adding dried fruits, and is kept to the extent that the powder and water are lightly mixed. Specifically, for example, in the case of a vertical mixer, after a low speed of 2 minutes, a medium speed of 2 minutes is added if necessary. With this level of mixing, the dried fruit will not be crushed, so the dried fruit may be added from the beginning of the medium seed mixing, or may be added at the end of the medium seed mixing where the dough is almost gathered.

Next, the bread dough of the present invention will be described in detail.
The bread dough of the present invention is not particularly limited as long as the medium seed dough of the present invention is used, and can be obtained by a general medium seed baking method. That is, after the above-described medium-sized dough of the present invention is subjected to medium-type fermentation, another bread-making material is further added and mixed again (main rice mixing). As the bread-making raw material to be added at the time of the main mix, the same ones as the above-mentioned various bread-making raw materials used for the medium-sized dough can be used, and the amount used is appropriately adjusted depending on the kind of dough . Separately, hot water seeds, medium noodles, old noodles and the like can also be added.
As for the amount of flour added at the time of the main mix, the ratio of the flour in the medium seed dough in the flour in the bread dough is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and still more preferably 60 to 60%. The amount is 80% by mass.

As described above, the bread dough of the present invention is obtained by adding dried fruits at the middle seed stage, so that finely crushed skin components and fiber portions remain in the bread dough and can be visually recognized. Is kneaded into bread dough and made substantially uniform.
The difference is that the conventional dried fruit-containing bread dough is almost completely left in the form of dried fruit or is kneaded and homogenized until no shape is left.
In the breads of the present invention, the kind of dough for adding the dried fruit may be any kind as long as it is a bread dough produced using a medium seed dough. For example, bread dough, sweet bread Examples include dough, French bread dough, Danish pastry dough, sweet roll dough, and donut dough.
In particular, the present invention is preferably a bread dough that was originally easy to age due to its low content of sugars and fats.

  Next, the breads of the present invention will be described in detail. The breads of the present invention are obtained by heating the bread dough of the present invention described above by baking, steaming, frying, etc., and the flavor derived from dried fruits is uniformly dispersed in the bread inner phase, but finely The crushed pericarp component and the fiber part remain and can be visually recognized.

Next, the method for producing bread according to the present invention will be described in detail. In addition, what is not specifically described below is the same as that described in detail in the above-mentioned medium-sized dough section of the present invention. That is, the bread production method of the present invention employs a medium seed process in which medium seed dough is used which contains wheat flour as a main component and contains dried fruit, and other bread ingredients are added. Using the bread dough mixed with the main roll.
Here, when dried fruits are added at the beginning of the dough mixing in the straight method, finely crushed skin components and fiber portions remain as in the breads of the present invention, and visible internal phase breads are obtained. However, since the contact time between the ingredients derived from the pulp of the dried fruit and the flour is extremely long compared to the medium seed method, the dough is heavily damaged, the volume is small, the internal phase is rough, and caving occurs. End up.

  The fermentation temperature and fermentation time for carrying out the above-mentioned medium fermentation are preferably 0 to 36 ° C. for 60 to 1200 minutes, more preferably 10 to 32 ° C. for 120 to 600 minutes, more preferably 20 to 30 ° C. for 120 minutes. ~ 360 minutes is employed. If the fermentation temperature is lower than 0 ° C., fermentation inhibition may occur, which is not preferable. If the temperature is higher than 36 ° C., an unpleasant odor due to excessive progress of fermentation is likely to occur. Moreover, when the said fermentation time is shorter than 60 minutes, since the flavor by fermentation of bread is difficult to be obtained, it is unpreferable, and when it is longer than 1200 minutes, bad odor due to excessive progress of fermentation is likely to occur.

In the method for producing breads of the present invention, the above-mentioned medium seed dough subjected to the above medium seed fermentation is mixed with the above materials used in the main koji process, and then mixed into the floor, molded, bench, final fermentation ( The breads of the present invention can be obtained by heating through baking, steaming, frying and the like through a normal bread-making process such as proofing.
In addition, in order to contain the dried fruit of the state which left the shape in the breads obtained, you may additionally add a dried fruit after the main fruit mixing. In this case, a method such as adding at the end of the main mix or entraining at the time of molding can be employed.

  Hereinafter, the present invention will be described in detail based on examples and comparative examples.

[Example 1]
70 parts by weight of strong powder, 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, 40 parts by weight of water are put into a mixer bowl, mixed with a hook and mixed at low speed for 2 minutes, and then 20 parts by weight of raisins (average weight 1 g, Average volume 200 mm ³ ) (water content 15% by weight, water activity 0.5) is added as it is without pretreatment, and further mixed for 2 minutes at medium speed, and contains 29 parts by weight of dried fruits with respect to 100 parts by weight of flour. A medium dough was obtained. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to medium-sized fermentation is again put into the mixer bowl, and 30 parts by mass of strong powder, 1.8 parts by mass of salt, 5 parts by mass of white sucrose, 1 part by mass of skim milk powder, and 20 parts by mass of water are added, Mixing was 3 minutes at low speed and 3 minutes at medium speed. Here, 10 parts by mass of kneaded fats and oils (margarine) was added, and a hook was used, and mixing was performed at a low speed of 3 minutes and a medium speed of 4 minutes to obtain bread dough. The resulting dough had a kneading temperature of 28 ° C. Here, after taking the floor time of 30 minutes, it was divided and rounded to 1200 g. The fabric at the time of division and rounding was not sticky and the workability was good. Next, after taking a bench time of 20 minutes, using a molder, forming a one loaf, putting it in a one loaf mold, taking a proof at 38 ° C, relative humidity 85%, 55 minutes, and then in a fixed kiln set at 200 ° C. It was baked for 40 minutes to obtain raisin bread. The resulting raisin bread was allowed to cool for 1 hour, and then sliced to a thickness of 15 mm. The finely crushed raisin peel was visible, the inner phase was fine and fine, and when tasted, the flavor was good and soft. It had a good texture with a deer. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with a soft and smooth texture was maintained.

[Example 2]
In the same manner as in Example 1 except that 180 g (34 parts by mass with respect to 100 parts by mass of wheat flour) of raisins reconstituted with hot water for 1 hour at the time of one loaf molding in Example 1, I got raisin bread. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, it showed a good texture with good flavor and softness. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with a soft and crisp texture almost the same as in Example 1 was maintained.

Example 3
In the same manner as in Example 1 except that 20 parts by mass of vegetable whipped cream (oil content 40% by mass, moisture content 50% by mass) was added and water was reduced to 30 parts by mass during the production of the medium seed in Example 1. A medium seed fabric of Example 3 was obtained. This medium seed dough contained 29 parts by mass of dried fruits and 8 parts by mass of fats and oils with respect to 100 parts by mass of flour. Using this medium seed dough, bread dough and further raisin bread were obtained in the same manner as in Example 1. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, the flavor was even better than in Example 1, and it showed a soft and moist texture. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with almost the same softness and wrinkle was maintained.

Example 4
In the same manner as in Example 1, except that 20 parts by weight of vegetable whipped cream (oil content 40% by mass, moisture content 50% by mass) was added and water was reduced to 30 parts by mass during the production of the medium seed in Example 2. Then, a medium-sized dough, bread dough, and raisin bread were obtained. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, it had a better flavor than Example 2 and showed a soft and moist texture. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with almost the same softness and wrinkle was maintained.

[Comparative Example 1]
Comparative Example as in Example 1 except that 20 parts by weight of raisins were not added to the middle seed but added without pretreatment at the time of main cooking (added after mixing was completed and mixed at low speed for 1 minute) 1 raisin bread was obtained. The obtained bread dough was not sticky when divided and rounded, and the workability was good. The resulting raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm. Large raisins grains that were not crushed were visible, and the inner phase was slightly fine and fine. Although it was weak and soft, there was a shortage of wrinkles, and the raisins were left with a hard texture. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, it was slightly ground and showed a hard crispy texture.

[Comparative Example 2]
A raisin bread of Comparative Example 2 was obtained in the same manner as Comparative Example 1 except that the raisins reconstituted with hot water for 1 hour were used. Although the obtained bread dough was slightly sticky at the time of division and rounding, the workability was generally good, but the obtained raisin bread was somewhat caving. After cooling for 1 hour, when sliced to a thickness of 15 mm, large raisins grains that were not crushed were visible, and the inner phase was slightly fine and fine, but when tasted, the flavor was extremely weak. It was. Also, the texture was slightly softer than the raisin bread of Comparative Example 1 and had a bitter taste, but was much inferior to the raisin bread of Example 1. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, the sample was slightly ground and had a hard and crispy texture, similar to the raisin bread of Comparative Example 1.

[Comparative Example 3]
20 parts by weight of raisins used in Example 1 were not added to the middle seed, but were added without any pretreatment during the main cooking (added from the beginning of mixing), in the same manner as in Example 1, A raisin bread of Comparative Example 3 was obtained. Although the obtained bread dough was somewhat sticky when divided and rounded, the workability was generally good, but the obtained raisin bread had a small volume and caving occurred. After cooling for 1 hour, when sliced to a thickness of 15 mm, the finely crushed raisin peel was visible, but the inner phase was rough, and when tasted, the flavor was slightly weak and the food was sticky I showed a feeling. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, it was sticky and showed a slightly hard texture.

[Comparative Example 4]
A raisin bread of Comparative Example 4 was obtained in the same manner as in Example 1 except that raisin paste (water content 30 mass%, water activity 0.6) was used instead of raisins used in Example 1. . The resulting bread dough was very sticky when divided and rounded. Further, caving occurred in the obtained raisin bread. After cooling for 1 hour, when sliced to a thickness of 15 mm, it was a uniform grape color and the inner phase was slightly clogged. When I tasted it, the flavor was a little bit savory and it was soft but showed a sticky texture. In addition, even if it tasted after filling in a bag and storing at 25 degreeC for 3 days, although it was the same soft, it showed the sticky texture.

[Comparative Example 5]
100 parts by weight of strong powder, 1.8 parts by weight of salt, 5 parts by weight of white sucrose, 1 part by weight of skim milk powder, 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, 60 parts by weight of water are put into a mixer bowl and hooked After mixing at low speed for 2 minutes, add 20 parts by weight of raisins without pretreatment, and further mix for 4 minutes at medium speed. Here, add 10 parts by weight of kneaded fat (margarine) and use a hook. Mixing was performed at low speed for 3 minutes and medium speed for 4 minutes to obtain straight dough. The resulting dough had a kneading temperature of 28 ° C. Here, after 90 minutes of floor time was taken, punching was performed, and after 30 minutes of floor time was further taken, division and rounding were performed to 1200 g. Next, after taking a bench time of 20 minutes, using a molder, forming a one loaf, putting it in a one loaf mold, taking a proof at 38 ° C, relative humidity 85%, 55 minutes, and then in a fixed kiln set at 200 ° C. The mixture was baked for 40 minutes to obtain raisin bread of Comparative Example 5. The obtained dough was very sticky when divided and rounded. Moreover, intense caving occurred in the obtained raisin bread. After allowing to cool for 1 hour, when sliced to a thickness of 15 mm, the finely crushed raisin peel was visible, but the inner phase was slightly rough, and when tasted, the flavor was slightly weak and the inner phase was soft, It showed a heavy texture. In addition, even after tasting after packing in a bag and storing at 25 ° C. for 3 days, it showed a soft but sticky texture.

Claims (7)

  Medium-sized dough with flour as the main ingredient and dried fruits.   The medium-sized dough according to claim 1, wherein the dried fruit is raisins.   The medium-sized dough according to claim 1 or 2, comprising 10 to 80 parts by mass of the dried fruit with respect to 100 parts by mass of the flour.   Furthermore, 4-20 mass parts of fats and oils are contained with respect to 100 mass parts of said flours, The medium seed | species dough in any one of Claims 1-3 characterized by the above-mentioned.   Bread dough obtained using the medium seed dough according to any one of claims 1 to 4.   Bread using the bread dough according to claim 5. A method for producing bread characterized by employing a medium seed process in which fermentation is carried out using the medium seed dough according to any one of claims 1 to 4.