JP2015084666A - Method for manufacturing bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing bread having excellent volume, of which the dough has excellent handleability with less stickiness, though containing a water-soluble saccharide compound raw material such as honey.SOLUTION: The method for manufacturing bread includes the steps of: mixing an oil with a water-soluble saccharide compound raw material to prepare a creamy mixture; and mixing the creamy mixture with another dough raw material which is not contained in the creamy mixture so as to prepare a dough. Examples of the water-soluble saccharide compound raw material include one or more selected from the group consisting of honey and brown sugar. The content ratio of the oil to the water-soluble saccharide compound raw material in the creamy mixture is preferably in the range of (oil):(water-soluble saccharide compound raw material)=2:1 to 1:10.

Description

  The present invention relates to a method for producing bread, and in particular, to a method for producing bread containing a water-soluble sugar compound raw material such as honey.

  Breads containing water-soluble sugar compound raw materials such as honey and brown sugar are known. For example, Patent Document 1 describes producing bread with medicinal herb mugwort using bread dough blended with at least one of honey, butter and brown sugar.

  Patent Document 2 discloses, as a method for producing a bakery food containing brown sugar, dividing a bakery dough after mixing, and brown sugar containing a predetermined amount of oil such as brown sugar, pregelatinized starch, and shortening in the divided dough. A manufacturing method is disclosed that includes adding a composition and further mixing. According to Patent Document 2, the production of brown sugar bread requires that the raw material preparation for brown sugar bread must be carried out from the preparation of dough, and the amount of production is reduced according to the sales volume of brown sugar bread and the dough preparation is repeated many times. In order to solve this problem, an improved method of diverting bakery dough with a large production amount of bread dough to the production of brown sugar bread is the bakery containing the aforementioned brown sugar. A method for producing food.

  In the production method described in Patent Document 2, the mass ratio of fat and oil (shortening) and brown sugar in the brown sugar composition is fat and oil: brown sugar = 2: 76 to 80 (see Tables 1 to 3 of Patent Document 2). ), A very large amount of brown sugar is blended in comparison with fats and oils. In addition, as described above, the production method described in Patent Document 2 is characterized in that other bakery food doughs other than brown sugar bread, such as bread dough, are used. Basically, it contains shortening which is also contained in the brown sugar composition (see [0014] and [0017] of Patent Document 2).

JP-A-1-202236 JP 2011-67158 A

  In the manufacture of breads containing honey, bread dough containing honey is handled. However, the bread dough has a problem that it is sticky and inferior in handling properties compared to ordinary bread dough not containing honey. In addition, this type of bread is required to have a large volume and an excellent appearance volume.

  An object of the present invention is to provide a method for producing breads containing a water-soluble sugar compound raw material such as honey but having less dough stickiness, excellent dough handling properties, and excellent volume.

The present invention prepares a dough by mixing a step of preparing a cream-like mixture by mixing fats and oils and a water-soluble sugar compound raw material, and the other dough raw materials not included in the cream-like mixture A process for producing bread.
Moreover, this invention is breads manufactured by the said manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, although it contains water-soluble saccharide compound raw materials, such as a honey, there is little stickiness of dough, it is excellent in the handleability of dough, and breads excellent in volume are obtained.

  In the bread manufacturing method of the present invention, prior to the dough preparation step, as a preparation step, a step of preparing a creamy mixture by mixing fats and oils that are part of the dough raw material and a water-soluble sugar compound raw material is performed. To do.

  As fats and oils, fats and oils usually added to this type of bread can be used without particular limitation, and examples thereof include vegetable fats and oils such as shortening and salad oil; animal fats and oils such as butter and compound margarine. The fats and oils used in the present invention may be liquid or solid. Among these oils and fats, shortening and margarine are particularly preferably used in the present invention.

  The water-soluble saccharide compound raw material contains water-soluble monosaccharides, oligosaccharides or their glycosides and polysaccharides, and specific examples include honey, brown sugar, molasses, starch syrup, and rice bran. In this invention, these 1 type can be used individually or in combination of 2 or more types. What is selected as the water-soluble sugar compound raw material is mainly determined according to the use of breads, which are the production objectives. For example, when manufacturing honey-containing bread, at least honey is selected as the water-soluble sugar compound raw material.

  The cream-like mixture according to the present invention is prepared by mixing fats and oils and a water-soluble sugar compound raw material. The oil and fat and the water-soluble sugar compound raw material can be mixed according to a conventional method using a mixer usually used for producing this type of bread, and the whole mixture is stirred until it becomes creamy (flowing). Mixing of fats and oils and a water-soluble saccharide compound raw material is normally performed at room temperature without heating.

  In the cream-like mixture according to the present invention, the mass ratio of the fat / oil and the water-soluble sugar compound raw material is preferably in the range of fat / oil: water-soluble sugar compound raw material = 2: 1 to 1:10. = 2: 1-1: 5 is more preferable. When the content of each component of the cream-like mixture according to the present invention is within such a range, stickiness is reduced, and a dough having a good texture and excellent handleability can be obtained more reliably. If the content of the water-soluble sugar compound raw material is too much in the cream-like mixture as compared with fats and oils, the texture of the dough becomes sticky and the dough may be inferior in handleability.

  The content mass ratio of the fats and oils and the water-soluble sugar compound raw material in the cream-like mixture according to the present invention can be appropriately adjusted according to the use of breads as the production object. For example, when honey is used as a water-soluble sugar compound raw material and a fat-rich brioche or confectionery bread having a relatively large amount of fat is produced, the cream mixture is mixed with fat: honey = 1: 0.5 to 1:10. The composition of the dough can be 5 to 40 parts by mass of fat and oil and 1 to 20 parts by mass of honey with respect to 100 parts by mass of flour. In addition, in the case of producing sweet confectionery bread that uses honey as a water-soluble sugar compound raw material and has a relatively small amount of fat and oil, the cream mixture is blended with fat and oil: honey = 1: 10 to 1: 0.5, and dough The blend of can be 2-30 parts by mass of fats and oils and 1-20 parts by mass of honey with respect to 100 parts by mass of flour.

  In the bread manufacturing method of the present invention, a separately prepared cream mixture is mixed with other dough ingredients not included in the cream mixture to prepare a dough. As this "other dough ingredients", those usually used in this type of bread can be used without particular limitation, for example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, Buckwheat flour, rice flour, bean flour, corn flour and other cereal flours; potato starch, corn starch, waxy starch, wheat starch, and processed starch obtained by subjecting them to alpha, etherification, esterification, oxidation treatment, etc .; carbonic acid Sodium hydrogen bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride and other swelling agents or yeasts; sugars such as sugars; eggs such as whole eggs, egg whites and egg yolks; milk such as milk, skim milk powder and butter Products: Salts such as salt; emulsifiers, thickeners, acidulants, fragrances, spices, colorants, fruit juices, fruits, vitamins, etc., including one or more of these Rukoto can.

  In the bread manufacturing method of the present invention, the dough can be produced according to a conventional method. Specifically, the dough is prepared by mixing separately prepared cream-like mixture with other dough ingredients, and adding water and kneading. Is made. The kneading at the time of preparing the dough can be carried out using a mixing stirrer used for the production of ordinary bakery foods such as a vertical mixer, horizontal mixer, kneader, etc. You can mix them together. The dough according to the present invention is a so-called dough that has a hardness that can be handled by hand and can be kneaded.

  In the method for producing bread according to the present invention, after the dough is produced, the produced dough is used according to a conventional method, for example, primary fermentation (floor time), division / rounding, bench time, molding, final fermentation (protagonist). Etc. After the final fermentation, the dough may be frozen. Examples of breads produced by the production method of the present invention include bread, confectionery bread, roll bread, brioche, croissant, Danish pastry and the like.

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

[Example 1]
8 parts by mass of solid fat (shortening) and 15 parts by mass of honey are put into a commercially available bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), 5 minutes at low speed, 5 minutes at medium speed, The mixture was stirred and mixed at medium to high speed for 1 minute to prepare a creamy mixture. Next, the following dough ingredients were put into a mixer containing a cream-like mixture and stirred and mixed for 3 minutes at low speed, for 4 minutes at medium to low speed, and for 2 minutes at medium to high speed to prepare bread dough at a temperature of 28 ° C. The bread dough was subjected to primary fermentation (floor time) for 90 minutes, then divided into a plurality of doughs having a mass of 250 g using a cutter, and the bench time was taken for 25 minutes, and then the bread dough using a molder (molding machine). The surface was cut and filled to form, and the formed dough was subjected to proof fermentation for 35 minutes in an environment of a temperature of 38 ° C. and a humidity of 85%. The proofed bread dough thus obtained was baked in an oven at 190 to 210 ° C. for 35 minutes to obtain a square-shaped (square shape in cross section) honey-containing bread.
・ Dough material: 100 parts by weight of wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Cameriya”), 3 parts by weight of regular yeast, 0.1 parts by weight of yeast food, 1.8 parts by weight of salt, 3 parts by weight of white sucrose 63 parts by weight of water.

[Example 2]
8 parts by mass of solid fat (shortening) and 15 parts by mass of brown sugar are put into a commercially available bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), 5 minutes at low speed, 5 minutes at medium speed, The mixture was stirred and mixed at medium to high speed for 1 minute to prepare a creamy mixture. Next, the dough raw material was put into a mixer containing a creamy mixture and stirred and mixed for 3 minutes at low speed, for 4 minutes at medium to low speed, and for 2 minutes at medium to high speed to prepare bread dough at a temperature of 28 ° C. Except for the above, a rectangular brown sugar-containing bread was obtained in the same manner as in Example 1.

[Comparative Example 1]
A square-shaped honey-filled bread similar to Example 1 except that the creamy mixture of fat and honey was not separately prepared, and these were separately put into a mixer in the same manner as the other dough ingredients and stirred and mixed. Got. However, the blending amount of water in the dough raw material is changed from 63 parts by mass of Example 1 to 61 parts by mass, and stirring and mixing by the mixer is performed by first using dough raw materials other than solid fat (shortening) in the mixer. After mixing, stir and mix for 5 minutes at low speed, 5 minutes at medium and low speed, and 1 minute at medium and high speed, and then add the fat and oil to the mixer and stir and mix for 3 minutes at low speed, 2 minutes at medium and low speed, and 2 minutes at medium and high speed. It was done by doing.

[Comparative Example 2]
In the same manner as in Example 2 except that the creamy mixture of fat and oil and brown sugar was not separately prepared, but these were separately put into a mixer and mixed with stirring in the same manner as other dough ingredients. Got. However, the blending amount of water in the dough raw material is changed from 63 parts by mass in Example 2 to 61 parts by mass, and stirring and mixing by the mixer is performed by first using dough raw materials other than solid fat (shortening) in the mixer. After mixing, stir and mix for 5 minutes at low speed, 5 minutes at medium and low speed, and 1 minute at medium and high speed, and then add the fat and oil to the mixer and stir and mix for 3 minutes at low speed, 2 minutes at medium and low speed, and 2 minutes at medium and high speed. It was done by doing.

<Evaluation of texture>
Three panelists (experts of bread making technology) evaluate the dough feel of bread dough, which is an intermediate for producing bread of the examples, and the stickiness of the dough is improved compared to the comparative example (control), The case where the ease of handling was improved was rated as ◯, the case where the degree of handling was the same as Δ, and the case where the fabric was sticky and the ease of handling was reduced as x. As for the evaluation of Example 1 (bread with honey), Comparative Example 1 which is also a bread with honey was used as a control, and for the evaluation of Example 2 (bread with brown sugar), comparison was also made with bread with brown sugar. Example 2 was used as a control. As a result of the evaluation by the consensus of the three panelists, in both Examples 1 and 2, the texture feeling was evaluated as “good”.

<Evaluation of volume>
Three panelists (experts of breadmaking technology) evaluate the volume of the bread of the example, compared with the comparative example (control), ○ when the volume is improved, △ when the comparable degree, The case where the volume was reduced was marked as x. As for the evaluation of Example 1 (bread with honey), Comparative Example 1 which is also a bread with honey was used as a control, and for the evaluation of Example 2 (bread with brown sugar), comparison was also made with bread with brown sugar. Example 2 was used as a control. As a result of the evaluation by the consensus of the three panelists, the volume evaluation of both Examples 1 and 2 was “good”.

  From the above results, in order to produce bread with less stickiness of the dough, excellent handleability of the dough and excellent volume, using honey or brown sugar, fat and honey or brown sugar (water-soluble sugar) It can be seen that it is effective to prepare a cream-like mixture by mixing the compound raw material) and preparing the bread dough by mixing it with other dough raw materials.

  In addition, although the said Example and comparative example both manufactured bread according to the well-known so-called straight method, instead of this, according to a well-known middle seed method, it is the same as the above-mentioned Example and comparative example. Honey-containing bread and brown sugar-containing bread were produced, and their dough feeling and volume were evaluated in the same manner as described above.Examples obtained through the preparation of a creamy mixture of fat and honey or brown sugar were as follows: In comparison with the comparative example obtained without going through such a preparation process, both the feeling of fabric and the volume were evaluated as “good”.

Claims (5)

A step of preparing a creamy mixture by mixing fats and oils and water-soluble sugar compound raw materials;
A method for producing bread, comprising the step of mixing the cream-like mixture and other dough ingredients not included in the cream-like mixture to produce a dough.   The method for producing bread according to claim 1, wherein the water-soluble sugar compound raw material is at least one selected from the group consisting of honey and brown sugar.   The method for producing bread according to claim 1, wherein the water-soluble sugar compound raw material is honey.   The content mass ratio of fats and oils and a water-soluble sugar compound raw material in the said cream-like mixture is fats and oils: water-soluble sugar compound raw material = 2: 1 to 1:10. A method for producing bread.   The breads manufactured by the manufacturing method as described in any one of Claims 1-4.