JP2014187882A - Manufacturing method of sweet bun having high sugar content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new manufacturing method of a sweet bun blended with 35 parts by weight or more of saccharides relative to 100 parts by weight of grain flour, which is sweet, moist, readily meltable in the mouth, and suitable for chilled distribution.SOLUTION: The manufacturing method includes the steps of: preparing a sponge, adding less than 30 parts by weight of saccharides at the start of final kneading; and adding saccharides one time or more after the start of final kneading, concurrently with or immediately after blending with oil, in an amount of 35 parts by weight or less at a time. A sweet bun blended with 35 parts by weight or more of saccharides relative to 100 parts by weight of grain flour can be thereby manufactured without impairing workability, flavor, and texture, with the volume not being sacrificed.

Description

The present invention relates to a method for producing a sweet bun with a high sugar content, sweet and moist, melted in the mouth, and suitable for refrigeration.

With the diversification of tastes in recent years, there are an increasing number of scenes where sweet and moist texture is required even in sweet buns. One means for obtaining such bread is to blend many sugars. There is also an increasing need for so-called “chilled confectionery bread” distributed under refrigeration, but high sugar content is also effective in such situations.

However, if the amount of saccharide added becomes excessive, the saccharide not only deprives moisture in the dough by osmotic pressure, but also destroys yeast cells, deprives the moisture in yeast, and inhibits fermentation. The sugars blended in ordinary bread dough is 2 to 8 parts by weight for bread and 10 to 25 parts by weight for sweet bread with respect to 100 parts by weight of flour. Moreover, when making a confectionery bread in a normal method, the amount of sugar that can be added to 100 parts by weight of flour is about 30 parts by weight, and it is known that fermentation almost stops at 40 parts by weight or more. (Non-Patent Document 1).

As a method for producing bread containing many saccharides, there is a basic sweet dough manufacturing method in which a cream-like composition containing saccharides, fats and oils, and liquid eggs is prepared and added at the time of home cooking. Since the cream-like composition has low stability, there is also an invention aimed at solving this. (Patent Document 1)

Patent document 2 makes it a subject to manufacture the super-high sugar confectionery bread | pan of 35 weight part or more with respect to 100 weight part of flours without using yeast with strong sugar tolerance, and adds 10 weight part or more of saccharides at the time of a middle seed. A method is disclosed.

Japanese Patent Laid-Open No. 2003-250445 JP 2003-52301 A

"BAKERY1 New bread making (basic technology)" p. 55, published by Direc, June 1, 1990

An object of the present invention is to provide a sweet bread that is sweet and moist, melts well in the mouth and is suitable for refrigerated distribution, and more specifically, a novel bread that contains 35 parts by weight or more of saccharides per 100 parts by weight of flour. Providing a simple manufacturing method.

The present inventors have studied to solve the above-mentioned problems, and paid attention to the mixing step of oils and fats since the blending of oils and fats is effective for good texture and refrigeration suitability. And during the main shell process in the middle seed method, by adding sugar at the same time or immediately after the fats and oils, even if the sugar is highly blended, the dough physical properties during work are not impaired, and fermentation failure is not caused stably. The present inventors have found that it can be manufactured and have completed the present invention.

According to the present invention, a confectionery bread having an ultra-high sugar content of 35 parts by weight or more with respect to 100 parts by weight of flour can be produced. Can be obtained. It is also suitable for refrigerated distribution.

(Medium seed method, medium seed fabric)
The bread of the present invention is produced by the medium seed method. That is, first, medium seed materials mainly composed of flour, yeast, and water are mixed and fermented for 2 to 4 hours to obtain a medium seed dough. In particular, it is preferable to use a so-called “sweetened middle seed method” in which saccharides are blended as a medium seed raw material, and this makes fermentation troubles less likely to occur in the main koji process. In general, about 5 parts by weight is appropriate for the amount of medium saccharides by the medium addition method, and the fermentation time for medium types is about 2 to 2.5 hours. In addition to these, yeast food, eggs and the like can be used as appropriate as the medium seed raw material.

(Main work process)
Subsequently, this medium seed dough is mixed with fermented raw materials such as cereal flour, salt, saccharides, skim milk powder, fats and oils, and fermented to obtain mainstream dough. Here, in a generally known method, the total amount of sugar for home potatoes and raw materials other than fats and oils are mixed at the start of the main rice cake, and after mixing, the fats and oils are mixed once or twice or more to prepare the main rice cake dough. obtain. That is, at the end of the process, fats and oils are added and mixed to complete the dough. However, in the present invention, at the start of the main shell, the saccharide is mixed with adding only a part or all of the total amount of the saccharide. The amount of sugar added here is less than 30 parts by weight, preferably 25 parts by weight or less. Subsequently, fats and oils are mixed, and it is characteristic that saccharides are further added simultaneously with the fats and oils or immediately after the fats and oils are mixed. The saccharides used here are added in small portions, once or twice or more, if the input amount per time is 35 parts by weight or less, preferably 30 parts by weight or less, more preferably 25 parts by weight or less. May be. Also, “immediately after mixing the fats and oils” means that the fats and oils are added and the dough is lightly mixed, and then the sugars are added and mixed before completely mixing. Furthermore, the weight ratio per time of the saccharide added at the same time or immediately after the fat / oil is 30 parts by weight or less, preferably 20 parts by weight or less, per 10 parts by weight of the fat / oil. If the weight ratio of saccharides is higher than this, the fabric may slip or become sticky during mixing.

(Flour)
As cereal flour, in addition to wheat flour such as strong flour, thin flour, medium flour, rye flour, whole grain flour, rice flour and other cereal flour, various starches, processed starches, or a combination of two or more types as appropriate Can be used.

(Sugar)
As the saccharide, any saccharide used in ordinary confectionery bread can be used, for example, sugar, granulated sugar, tri-warm sugar, brown sugar, oligosaccharide, fructose, maltose, glucose, fructose, lactose, liquid sugar, syrup, etc. One type selected or two or more types can be used in appropriate combination. The types of sugars used at the time of medium seeding and main shelling may be the same or different. In addition, the upper limit of the sugar content can be appropriately set within the range that does not impair the flavor of the confectionery bread according to the method of the present invention, preferably 70 parts by weight or less, more preferably 60 parts by weight or less per 100 parts by weight of flour. Is appropriate. When this amount is exceeded, sweetness may be too strong as a confectionery bread.

(Oil and fat)
Examples of the fats and oils used in the present invention include one or more selected from edible fats and oils, shortening, margarine, butter, compound margarine, fat spread, and various bread kneading fats and oil compositions. These raw materials include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. And processed oils and fats such as these oils and fats and their hardened oils, fractionated oils and transesterified oils. The amount of fats and oils is 10 parts by weight or more per 100 parts by weight of flour, more preferably 20 parts by weight or more, so that sugars added at the same time or immediately after can be more efficiently mixed in the dough, and further baked A moist feeling and good melting in the mouth after and refrigerated storage are also effectively imparted. The upper limit of the blending is not particularly limited, and may be set as appropriate in consideration of the blending balance as a confectionery bread. Examples thereof include 60 parts by weight or less.

(Bread yeast)
As the baker's yeast (yeast) used for the high sugar bread according to the present invention, any ordinary baker's yeast can be used. You may use the yeast strain with strong glucose tolerance. The addition amount may be the same as that of ordinary sweet bread, and the use of 2 to 4 parts by weight with respect to 100 parts by weight of flour can be exemplified. Moreover, you may make about 0.5-1 weight part of additional seeds at the time of a main dredging process as needed.

(Other raw materials)
In addition to the above, any raw material used for ordinary confectionery breads such as yeast food, eggs, milk, skim milk powder, whole milk powder, and salt can be used.

Examples of the embodiment of the present invention are as follows.
First, a medium seed material consisting of flour, yeast, sugar and water is mixed according to a conventional method and fermented to obtain a medium seed. Next, a part of the saccharides of the main raw material and raw materials other than fats and oils such as flour, salt and water are added and mixed, and then the fats and the remaining sugars are added and mixed. The fats and saccharides here can be added in a plurality of times, or the saccharides can be added after only the fats and oils are added and lightly mixed. The main body dough obtained by mixing all the raw materials is then baked after fermentation, splitting, bench time, molding and proofing according to a conventional method to produce bread. In addition, according to the method of the present invention, when the amount of saccharide is considerably large, bread having a sufficient volume can be obtained even when the amount of saccharide is 70 parts by weight or more with respect to 100 parts by weight of flour.

Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis unless otherwise specified.

[Example 1]
Add 70 parts of strong flour, 4 parts of raw yeast, 0.1 part of yeast food, 5 parts of sugar, 10 parts of whole egg, add 32 parts of water and mix using a horizontal mixer for 3 minutes at low speed and 1 minute at medium speed. Fermentation was carried out for 2 hours and 30 minutes to prepare a medium seed. After adding 10 parts of strong flour, 20 parts of weak flour, 25 parts of sugar, 1 part of salt, 2 parts of skimmed milk powder and 19 parts of water to this medium seed, mixing at low speed for 3 minutes and then at medium speed for 4 minutes, commercial breadmaking 30 parts of margarine for inclusion (product name: Delisoft, Fuji Oil Co., Ltd.) and 10 parts of sugar were added, followed by mixing at medium speed for 3 minutes and then at high speed for 5 minutes to obtain a main body dough. After fermentation for 30 minutes, divide into 80 g, take 20 minutes of bench time, mold into a cupe bread shape, take a proof for 60 minutes at a temperature of 32 ° C and a humidity of 80%, then heat up 200 ° C / downfire 190 ° C Baked for 11 minutes to prepare bread. Tables 1 and 2 list the blended raw materials, and Table 3 summarizes the results of the sugar mixing time and the dough state (workability) at the time of home baking, the sensory evaluation of bread after baking, and the specific volume measurement results.

[Example 2]
20 parts of sugar was added at the start of the main koji, 15 parts of sugar was added at the same time as the fats and oils, and bread was produced in the same manner as in Example 1.

[Example 3]
15 parts of sugar to be added at the start of the main koji, 20 parts of sugar to be added simultaneously with fats and oils, and bread were produced in the same manner as in Example 1. However, since the texture of the dough was good, the final mixing during the main roll was set at a high speed of 4 minutes.

[Example 4]
In the process of Example 3, 20 parts of sugar was added after adding fats and oils and mixing at medium speed for 1 minute.

[Example 5]
Bread was produced in the same manner as in Example 3 except that 10 parts of sugar was added at the start of the main koji and 25 parts of sugar was added simultaneously with the fats and oils.

[Example 6]
5 parts of the sugar added at the start of the main koji and 30 parts of the sugar added simultaneously with the fats and oils were used, and the bread was produced in the same process as in Example 1.

[Example 7]
Sugar was not added at the start of the main koji, but 35 parts of sugar was added simultaneously with the fat and oil, and bread was produced in the same manner as in Example 3. However, since the fabric was slightly soft, the final mixing on the main course was set at 7 minutes at high speed.

[Comparative Example 1]
35 parts of sugar was added at the start of the main koji, and no sugar was added after mixing the fats and oils, and bread was produced in the same process as in Example 1. However, the stickiness of the dough at the time of main roll was remarkable and the unity was poor, so the final mixing was performed at a high speed of 12 minutes.

[Comparative Example 2]
30 parts of the sugar added at the start of the main koji and 5 parts of the sugar added simultaneously with the fats and oils were used, and bread was produced in the same process as in Example 1. However, because the stickiness of the fabric was observed during the main roll, the final mixing was performed at a high speed of 10 minutes.

(Table 1) Medium seed mix

Table 2

(Table 3) Work process and evaluation

(Evaluation criteria)
The fabric state (workability) was evaluated according to the following criteria.
◎: Appropriate firmness without stickiness, especially good ○: Slightly soft but easy to handle without stickiness △: Slightly sticky, but work is possible ×: Stickiness is remarkably difficult to work with Sensory evaluation was performed by 10 panelists based on the following criteria, and indicated as ◎: particularly good, ◯: good, △: slightly bad, ×: bad.
Flavor: Sweetness (taste)
Texture: dough loosening, melting in mouth, moist feeling

(result)
As shown in Table 3, by adding only a part of the sugar at the start of the main bowl and mixing the remaining sugar at the same time or immediately after that, the bread with a high sugar content of 40% to flour is improved. And without sacrificing the flavor, texture, and without sacrificing volume.

(Evaluation after refrigerated storage)
The breads obtained in Examples 1 to 7 were stored for 24 hours under refrigerated conditions (5 ° C.), and then sensory evaluation was performed. Aging was suppressed by the effect of sugar added in a large amount, and each of them kept a moist and good mouthfeel.

Claims (4)

The manufacturing method of the bread | pan which mix | blends 35 weight part or more of saccharides with respect to 100 weight part of flour characterized by including the following processes.
(1) Prepare medium seed dough
(2) Add less than 30 parts by weight of sugar at the start of the main bowl
(3) After the start of the main shell, add saccharide once or more and 35 parts by weight or less at the same time or immediately after the fat and oil mixing. The manufacturing method of Claim 1 whose compounding whole quantity of saccharides is 35-70 weight part with respect to 100 weight part of flour. The manufacturing method of any one of Claim 1 thru | or 2 whose compounding whole quantity of fats and oils is 10 weight part or more with respect to 100 weight part of flour. Bread produced by the method according to any one of claims 1 to 3.