JP2009195196A - Method for manufacturing bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing bakery products which prevents retrogradation and alteration of a soaker dough and makes it possible to preserve the soaker dough for long periods. <P>SOLUTION: The method for manufacturing bakery products includes: (1) the soaker dough making process in which a soaker dough is made by kneading flour and water; (2) the freeze-drying process in which the soaker dough is freeze-dried to make a freeze-dried soaker dough; and (3) the dough making process in which a dough for bakery products is made by kneading the freeze-dried soaker dough, water and subsidiary materials. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a bakery product.

As a method for producing bakery products such as breads, a method including a step of producing medium noodles by mixing wheat flour and moisture with heating not at room temperature is known (see Patent Documents 1 and 2). However, when the produced noodles are stored, quality deterioration (or aging) occurs rapidly, causing discoloration of the noodles, growth of bacteria, and deterioration of physical properties of the dough. For this reason, producing bakery products using medium noodles that have deteriorated in quality due to long-term storage causes problems such as reduced bread-making suitability and reduced water absorption in bread making. Was impossible. The main cause of quality deterioration of the noodles is thought to be the structural change of starch contained in the wheat flour and the degradation action by enzymes, and as a method of delaying the quality deterioration of the noodles, the noodles can be stored frozen, Or the method of adding an emulsifier etc. to a medium noodle is known (refer patent document 3).
However, the method of freezing storage is complicated because it requires equipment for freezing and storing the noodles in the distribution process, and requires a thawing step when used. Moreover, the method of adding an emulsifier has the difficulty that it is difficult to preserve | save medium noodles over a long period of time.

  As a freeze-dried food, for example, a block-like freeze-dried food (see Patent Document 4) is known, and as a method for producing a freeze-dried food, a method of freeze-drying meat, vegetables and the like is also known (Patent Document). 5).

However, it has not been known to freeze-dry medium noodles that are intermediate dough in the manufacturing process of bakery products.
JP 2000-245332 A JP 2002-34436 A JP 2003-23955 A Japanese Patent Laid-Open No. 9-23807 JP 2004-248549 A

  The present invention provides a method for producing a bakery product that prevents aging and alteration of the middle noodles and allows the medium noodles to be stored for a long period of time, and cannot be provided by conventional middle noodles such as premixes by pulverization. It is an object to provide noodles as a powder.

  As a result of intensive studies to solve the above problems, the present inventors have found that freeze-drying of noodles can significantly prevent aging and alteration, and further research is based on this finding. The present invention has been completed.

That is, the present invention
[1] (1) A middle noodle production step for producing a middle noodle by mixing flour and moisture, (2) a freeze-drying step for freeze-drying the middle noodle to obtain a freeze-dried noodle, and (3) A method for producing a bakery product, comprising a dough preparation step of mixing the lyophilized noodles with moisture and auxiliary materials to prepare a dough for a bakery product,
[2] The production method according to [1], wherein the flour is wheat flour,
[3] The cereal flour is at least one selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour, wheat flour and soybean flour, or these The production method according to the above [1], which is a mixture of at least one kind and flour.
[4] From the group consisting of starch, yeast, yeast food, fats and oils, sugars, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors. The production method according to any one of [1] to [3], which is at least one or more selected.
[5] The production method according to any one of [1] to [4] above, wherein the noodles during freeze-drying are in powder form, and [6] a step of preparing the noodles, further adding a secondary material and kneading. The production method according to any one of [1] to [5],
[7] From the group consisting of yeast, yeast food, oils and fats, starch, sugar, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors. The production method according to the above [6], which is at least one selected from the above,
[8] The production method according to any one of [1] to [7], wherein in the dough preparation step, flour is further added and kneaded.
[9] The production method according to any one of [1] to [8], wherein in the noodle making step, the noodle is kneaded at 50 to 98 ° C.
[10] The production method according to any one of [1] to [9], further including a dough fermentation step and a heat treatment step following the dough preparation step,
[11] A method for producing lyophilized noodles, comprising freeze-drying noodles formed by mixing flour and moisture.
[12] The method for producing a freeze-dried noodle according to the above [11], wherein the noodle is kneaded at 50 to 98 ° C.
[13] A lyophilized noodle produced according to the above [11] or [12],
[14] A premix for a bakery product containing the lyophilized noodles according to [13],
[15] The premix for a bakery product according to [14], further containing flour,
[16] The premix for a bakery product according to the above [14] or [15], further comprising an auxiliary material,
[17] From the group consisting of yeast, yeast food, oils and fats, starch, sugar, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors The premix for bakery products according to [16], which is at least one selected from the above,
[18] A bakery product comprising a dough preparation step for preparing a bakery product dough by mixing the premix for a bakery product according to any one of [14] to [17] and moisture. And [19] a bakery product produced by the production method according to [18],
About.

  The production method of the present invention can prevent the aging of the noodles even when stored for a long period of time at room temperature. Therefore, even if the bakery product is manufactured after such a long period of storage, the bakery product has good quality. Is obtained.

The method for producing a bakery product of the present invention includes a middle noodle production step of kneading a mixture containing flour and moisture to produce a middle noodle, and a freeze-drying step of freeze-drying the middle noodle to obtain a freeze-dried middle noodle And a dough preparation step for preparing a dough for a bakery product by kneading the noodles, water and auxiliary materials during freeze-drying.
Furthermore, depending on the type of bakery product to be manufactured, the dough for the bakery product obtained in the above process is fermented, divided and rounded, and the bench time is taken to degas and shape before taking the proof. It comprises a dough fermentation process and a heat treatment process in which the fermented dough is baked, steamed or fried. Hereinafter, each step will be described in detail.

  In the middle noodle production process, flour and water are mixed to produce the middle noodle. It is preferable that the produced noodles are kneaded at about 50 to 98 ° C. The water may be hot water or normal temperature water. When using room temperature water, it is preferable to knead the middle noodles to about 50 to 98 ° C. by kneading the flour with room temperature water while heating. Alternatively, the noodles may be kneaded to about 50 to 98 ° C. by kneading the flour with water at room temperature in a microwave oven. Moreover, you may add an auxiliary material in a middle noodle preparation process as needed. Further, the kneaded medium noodles may be refrigerated and aged at about −7 ° C. to + 10 ° C. for about 1 to 100 hours and then used for the freeze-drying step.

The ratio of flour and moisture used in the middle noodle making process is usually 1: about 0.2 to 3.0, preferably 1: about 0.3 to 2.5.
When adding an auxiliary material in the noodle making process, the ratio of flour to the auxiliary material is usually 1: about 0.001 to 10, preferably 1: about 0.01 to 2.0.

  The flour used in the present invention is not particularly limited as long as it is generally flour that can be a raw material for bakery products. As flour, for example, wheat flour (for example, strong flour, thin flour, semi-strong flour, medium flour, etc.), barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour, wheat flour or soybean flour, etc. Is mentioned. Among these, wheat flour is preferable, and strong flour is more preferable. Flour may be used alone or in combination of two or more. When used as a mixture, for example, at least one selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour, wheat flour and soybean flour, Or the mixture of these at least 1 sort (s) or more and flour is mentioned suitably.

  Secondary materials optionally used in the noodle making process include yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), starch (corn starch, high amylose corn starch, wheat starch, potato) Starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, or modified starch thereof, sugar (monosaccharide, oligosaccharide, polysaccharide), dairy product (milk, milk powder, cream, cheese) Etc.), egg products, salts (salts, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (soda, ammonium carbonate, baking powder, etc.), emulsifiers (lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), Enzymes, preservatives, proteins, amino acids (glycine, glutamic acid), flavors and the like can be mentioned.

  In the freeze-drying step, the noodles produced in the above step are freeze-dried to obtain noodles during freeze-drying. The method of lyophilization is not particularly limited, and a known method can be used. For example, the noodles are rapidly frozen and frozen, and the frozen noodles are lyophilized under vacuum. The obtained freeze-dried noodles may be in the form as they are or may be pulverized into a powder form. Thereby, the aging and the quality change of the starch contained in the noodle during freeze-drying can be suppressed for a long time even at room temperature.

  The lyophilized noodles obtained in this step can be stored for a long time. The storage of the noodles during lyophilization may be at room temperature, but the refrigerated storage at a temperature of about −7 ° C. to + 10 ° C. where the noodles do not freeze, or storage at a temperature range of −7 ° C. or lower. Either may be sufficient.

In the dough preparation step, the dough for the bakery product is prepared by kneading the noodles during freeze-drying, moisture and auxiliary materials. At this time, the dough can be prepared by charging the noodles, moisture and auxiliary materials together during freeze-drying into a mixer and kneading them at once.
Secondary materials used in the dough production process include starch, yeast, yeast food, fats and oils, sugar, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids or flavors, etc. Are preferable. As will be described later, it is desirable that the fats and oils are not added first, but added and mixed in the middle.

The ratio of the noodle to the water during lyophilization used in the dough preparation step is usually 1: about 0.5-50, preferably 1: about 1-10. The types, ratios, and the like of the various auxiliary materials with respect to the flour are the same as those in a normal bakery product manufacturing method, and are not particularly limited.
Moreover, it is preferable to add flour further at the time of kneading. The amount of flour added is preferably about 50 to 10000 parts by weight, more preferably about 100 to 1000 parts by weight, with the amount of flour used in the noodle making step being 100 parts by weight. In addition, raw materials (water, secondary ingredients, flour, etc.) constituting the dough for bakery products other than freeze-dried noodles are mixed in advance to make an intermediate dough, and then the freeze-dried noodles and intermediate dough are mixed to make a bakery. Product fabrics may be made. At this time, the auxiliary fats and oils are not added when the intermediate dough is kneaded but added after the wheat gluten is completely combined in the kneading of the intermediate dough for making the bakery product dough and the noodles during freeze-drying. It is desirable to knead and knead evenly into the bakery product dough. This is because if the fats and oils are added before the wheat gluten is completely bound, the binding may be inhibited.

  Depending on the type of bakery product, a bakery product can be produced according to a conventional method using the prepared dough. For example, when the bakery product is bread, the process proceeds to a dough fermentation process and a heat treatment process following the dough preparation process. The dough fermentation process and the heat treatment process may be a conventional bread making process. The heat treatment step is performed by a method such as baking, steaming, steaming, or frying according to the type of bakery product.

Examples of the bakery product of the present invention include breads, dried bread products, cakes, waffles, choux, donuts, fried confectionery, pies, pizzas, crepes and the like.
Examples of breads include bread (eg white bread, black bread, French bread, dry bread, variety red, roll bread, etc.), cooking bread (eg hot dog, hamburger, pizza pie, etc.), sweet bread (eg jam bread, anpan, cream bread, raisin bread). Melon bread, sweet roll, croissant, brioche, Danish, corone, etc.), steamed bread (eg, meat bun, bun, etc.), special bread (eg, grissini, muffin, naan, etc.) and the like. Especially, the manufacturing method of this invention is suitable for manufacture of bread.
Examples of dried breads include rusks and bread crumbs. Rusk is generally obtained by slicing bread such as white bread and toasting it to a constant color until the inside is dry. Bread crumbs are generally obtained by pulverizing breads and using them as raw bread crumbs or by drying them as dry bread crumbs.
Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, and the like.

Another aspect of the present invention is a premix for a bakery product containing the lyophilized noodles. The premix means a prepared powder that can easily cook cakes, breads and the like. The premix for bakery products of the present invention includes a premix for breads, a premix for cakes, a premix for cooking (for example, pizza For example, premix for use). In the premix for bakery products of the present invention, flour and auxiliary materials can be added in addition to the noodles during freeze-drying. The flour used in the premix includes wheat flour (for example, strong flour, thin flour, semi-strong flour, medium flour, etc.), barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour, bean flour or soybean Powder etc. are mentioned. Secondary materials used in the premix include yeast, yeast food, fats and oils, starches, sugars, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids or flavors. Preferably mentioned.
The premix can be mixed with moisture to prepare a dough for a bakery product, and a bakery product can be produced by a conventional method.

  The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[Example 1]
<Noodle making process>
For the total amount of flour (100 parts by weight) required to produce bread, 40 parts by weight of flour is used to make medium noodles.
First, 1 part by weight of sugar, 1 part by weight of salt and 1 part by weight of skimmed milk powder were added to 40 parts by weight of wheat flour, kneaded with 20 parts by weight of hot water, and kneaded into medium noodles. In this case, the boiling hot water was quickly weighed and kneaded in addition to the flour and auxiliary materials at a temperature of about 99 ° C., and at the end of the kneading, the temperature was about 70 ° C. The kneaded noodles were stored under refrigeration (about 3 to 8 ° C.) for 8 hours or more.
<Freeze drying process>
The medium noodles were spread so as to have a thickness of about 2.5 cm, frozen to about -30 to -40 ° C, and placed in a freeze drying apparatus (manufactured by Nissei Co., Ltd.). Next, the inside of the apparatus was evacuated to be in a vacuum state, and the frozen water molecules (ice crystals) were sublimated and sufficiently dried to obtain noodles during lyophilization.
<Dough making process>
For 30 parts by weight of the noodles during freeze-drying, 60 parts by weight of the remaining flour, 4 parts by weight of sugar, 1 part by weight of salt, 2 parts by weight of skim milk powder, 4 parts by weight of shortening, and 3 parts by weight of raw yeast To make dough with 60 parts by weight of room temperature water.
<Bread production process>
The obtained bread dough was fermented in the same manner as a normal bread manufacturing method, and then baked to obtain bread.

[Comparative example]
A bread was produced in the same manner as in Example 1 except that the freeze-drying step was not performed.

[Test example]
Comparison between the noodles produced in the comparative example ((I): chilled and stored kneaded noodles at about 3-8 ° C for 8 hours and (b): after further refrigerated storage at about 3-8 ° C for 10 days) ) And the freeze-dried noodles produced in Example 1 ((c): Immediately after the production of the noodles during freeze-drying and (d): Compared after storage at room temperature for one year thereafter) using ten monitors from the functional aspect. Evaluation was made according to the following evaluation criteria.
In addition, bread using middle noodles produced in the comparative example ((e): bread produced using the middle noodles of (i) and (f): bread produced using the middle noodles of (b) Comparison) and bread using the freeze-dried noodles produced in Example 1 ((G): bread produced using the n-freeze-dried noodles of (c) and (h): (d) being freeze-dried The bread-making property was evaluated according to the following evaluation criteria using the same 10 monitors using a comparison of bread produced using noodles.

<Sensory evaluation criteria>
(color)
○: No change (still white)
Δ: Grayish slightly (hardness)
○: No change △: Slightly softening <Baking characteristics evaluation criteria>
(Hydro: The amount of water charged during bread making was evaluated.)
The amount of charged water to be added during bread making was measured between (e) and (f) and between (g) and (h), and the amount of reduced charged water was evaluated. If the feed water is reduced, the yield (ratio of non-defective products to all products produced) decreases.
○: No change (Bakers percentage decreased by less than 1%)
Δ: Bakers percent reduced by 1% (dough condition)
○: No change Δ: Slightly sticky (Bread state (shape): It was evaluated whether the upper part or the side surface was recessed after baking)
○: No change △: Slightly broken (there is a dent on the top or side of the bread)
(Bread state (color): The crust (outside, hull) portion of the bread was evaluated based on the standard baking color (fox color).)
○: No change △: Slightly darker (dark brown)

(result)
The results are as shown in Table 1 below.

  From the above results, it was confirmed that when a bakery product was produced using the present invention, the quality of the bakery product was not impaired even when stored at room temperature for a long period of time.

[Prescription Example 1]
A bread premix was prepared according to the following formulation. The freeze-dried noodles used in Example 1 were used.

[Prescription Example 2]
A premix for cake donuts was prepared according to the following formulation. The freeze-dried noodles used in Example 1 were used.

  According to the production method of the present invention, aging and alteration of the middle noodle can be prevented, and the bakery product can be distributed in the state of the middle noodle and stored at room temperature for a long time.

Claims (19)

  (1) A middle noodle production step for producing a middle noodle by mixing flour and moisture, (2) a freeze-drying step for freeze-drying the middle noodle to obtain a freeze-dried noodle, and (3) the freeze-drying A method for producing a bakery product comprising a dough preparation step of preparing a dough for a bakery product by kneading medium noodles, moisture and auxiliary materials.   The production method according to claim 1, wherein the flour is wheat flour.   The flour is at least one selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour, wheat flour and soybean flour, or at least one of these The production method according to claim 1, which is a mixture of the above and flour.   The auxiliary material is selected from the group consisting of starch, yeast, yeast food, fats and oils, sugars, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors The production method according to claim 1, wherein the production method is at least one kind.   The method according to any one of claims 1 to 4, wherein the noodles during lyophilization are in powder form.   6. The production method according to any one of claims 1 to 5, wherein in the noodle making step, the auxiliary material is further added and kneaded.   The auxiliary material is selected from the group consisting of yeast, yeast food, fats and oils, starch, sugars, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors. The production method according to claim 6, wherein there are at least one kind.   In the dough preparation process, flour is further added and kneaded, The manufacturing method in any one of Claims 1-7 characterized by the above-mentioned.   The production method according to any one of claims 1 to 8, wherein the middle noodle is a middle noodle kneaded at 50 to 98 ° C in the middle noodle production step.   The manufacturing method according to any one of claims 1 to 9, further comprising a dough fermentation step and a heat treatment step following the dough preparation step.   A method for producing lyophilized noodles, comprising freeze-drying noodles obtained by mixing flour and moisture.   The method for producing lyophilized noodles according to claim 11, wherein the noodles are kneaded to 50 to 98 ° C.   A freeze-dried noodle produced according to claim 11 or 12.   A premix for a bakery product comprising the noodles during freeze-drying according to claim 13.   Furthermore, the premix for bakery products of Claim 14 containing flour.   Furthermore, the premix for bakery products of Claim 14 or 15 containing a submaterial.   The auxiliary material is selected from the group consisting of yeast, yeast food, fats and oils, starch, sugars, dairy products, egg products, salts, swelling agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids and flavors. The premix for bakery products according to claim 16, wherein the premix is at least one or more.   The manufacturing method of a bakery product characterized by including the dough preparation process which mixes the premix for bakery products in any one of Claims 14-17, and a water | moisture content, and produces the dough for bakery products.   The bakery product manufactured by the manufacturing method of Claim 18.