JP2015126700A - Fermented bakery product having new palate feeling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented bakery product having new palate feeling, which has physical properties different from those of conventional bread and cake, and which can be mass produced in a food product industrial state.SOLUTION: The invention comprises at least: water content, oil content, sugar, egg, salt, wheat flour, and yeast. In addition, a raw material of dough including 30-44 mass% of the water content and 1-24 mass% of the oil content, with respect to 100 mass% of the whole dough is blended thereto for forming a blended dough. The blended dough is fermented for forming a primary fermented dough, and a viscosity of the primary fermented dough is in a range of 4,000-140,000 [mPa s] (at 5°C), and the fermented dough is confined in a mold. Then, secondary fermentation is performed in a temperature-controlled chamber, and it is baked to form a fermented bakery product.

Description

  The present invention relates to a bakery product having a new texture obtained by fermenting and baking cake dough.

  The invention of Patent Document 1 is disclosed as a cake obtained by fermenting and baking cake dough. The pancake of Patent Document 1 is “After steamed and crushed potatoes or pumpkins, add flour as a binder, add vegetable oil, yeast, and seasoning, and spread the fermented dough thinly, and after die cutting It ’s called “bake”.

  Although it is a pancake, its texture is not much different from that of conventional bread. Furthermore, the dough has a hardness enough to be die-cut and is not suitable for mass production in the food industry.

Japanese Utility Model Publication No. 61-120382

  Accordingly, an object of the present invention is to provide a fresh texture fermented bakery product that has physical properties different from those of conventional bread and cake and can be mass-produced in the food industry.

In order to solve the above problems, the present invention provides:
(1)
Contains at least water, oil, sugar, egg, salt, flour, yeast,
Furthermore, for 100% by weight of the total dough,
30-44 wt% moisture,
A dough material having an oil content in the range of 1 to 24% by weight,
Mixing into a mixed dough, fermenting the mixed dough as a primary fermented dough, setting the viscosity of the primary fermented dough to a range of 4,000 to 140,000 mPa · s (5 ° C.), and squeezing the fermented dough into a mold In addition, it was set as the structure of the new texture fermentation bakery product characterized by performing secondary fermentation in a proof and baking.
(2)
The sugar content is in the range of 1 to 18% by weight, and the composition of the fresh texture fermented bakery product described in (1) is adopted.
(3)
The viscosity of the primary fermented dough is adjusted by moisture and / or oil content, so that the fresh texture fermented bakery product according to (1) or (2) is configured.
(4)
The composition of the fresh texture fermented bakery product according to any one of (1) to (3), characterized in that drawing, primary fermentation, and baking of the primary fermentation dough to the mold are automated.
(5)
It was set as the structure of the bakery product characterized by sanding ingredients with two new texture fermented bakery products in any one of (1)-(4) baked to disk shape.
(6)
Contains at least water, oil, sugar, egg, salt, flour, yeast,
Furthermore, for 100% by weight of the total dough,
30-44 wt% moisture,
A dough material having an oil content in the range of 1 to 24% by weight,
A mixed dough, which is a frozen dough for a fresh texture fermented bakery product in which the mixed dough is frozen,
The frozen dough for a fresh texture fermented bakery product is fermented by refrigeration and thawing to form a primary fermented dough, and the viscosity of the primary fermented dough is in the range of 4,000 to 140,000 mPa · s (5 ° C.). It was set as the structure of the frozen dough for new texture fermentation bakery products.
(7)
The fresh texture fermented bakery product according to any one of (1) to (4) was made into a new texture fermented bakery product characterized by being frozen.

  First, the dough raw material will be described. In the present invention, at least water, oil, sugar, egg, salt, flour, and yeast are included. Add starch, milk ingredients and various food additives as needed. Examples of food additives include fragrances, colorants, emulsifiers, acidulants, pH adjusters, seasonings, spices, preservatives, thickening polysaccharides, and the like. Various materials can also be added. Examples of various materials include materials conventionally added to confectionery such as fruits, vegetables, dried fruits, chocolate, and nuts.

  “Moisture” includes water added to the dough and moisture derived from various raw materials. Examples of the moisture derived from the raw material include moisture contained in liquid sugar, egg, milk, fresh cream, fruit juice, and the like. In addition, since the water | moisture content contained in powder, for example, sugar, wheat flour, milk powder, etc. is very trace amount, it shall be disregarded and shall not be included in the water content of this invention. The water content is preferably 30 to 44% by weight, more preferably 33 to 41% by weight when the total amount of dough is 100% by weight.

  The “oil” is preferably liquid as a whole in the temperature zone when the fermented dough is squeezed into the mold, mainly liquid oil, butter, solid / liquid margarine, shortening, fresh cream and fat derived from whole milk powder, A single, 2 or more types of mixture is illustrated. The amount of oil is preferably 1 to 24% by weight, more preferably 8 to 20% by weight when the total amount of dough is 100% by weight.

  Examples of the “sugar” include saccharides generally used in foods, for example, solid components such as glucose, sugar, maltose, oligosaccharide, dextrin, liquid sugar, sugar alcohols, and honey. By adding saccharides (excluding sugar alcohol), after baking, a moderate burn is imparted to the fresh texture fermented bakery product. It also helps yeast fermentation. The amount of sugar is preferably 1 to 18% by weight, more preferably 6 to 15% by weight when the total amount of dough is 100% by weight. It can be given to fermented bakery products.

  Examples of the “egg” include raw chicken eggs, dried (powdered) whole eggs, dried (powdered) egg yolks, frozen chicken eggs, boiled chicken eggs, and enzyme degradation products thereof.

  As the “wheat flour”, there are thin flour, medium flour and strong flour. For example, as the new texture fermented bakery product of the present invention, it is preferable to use weak flour and strong flour at 1: 1.

  Examples of the “milk component” include cow's milk, whole milk powder, skim milk powder, fresh cream, butter (excluding oil), yogurt, fermented milk, and these enzyme-treated products. As the “starch”, in general natural starch, processed starch, and frozen dough used for food, refrigerated and frozen resistant processed starch can be used.

  Since the mixed dough made of these dough raw materials is fermented, it contains yeast, and the fermentation temperature can employ the conventional bread fermentation method and fermentation temperature. The fresh texture fermented bakery product of the present invention can also be obtained by fermenting commercially available mixed powder.

Next, the preparation method of a new texture fermentation bakery product is demonstrated.
[Fermentation dough adjustment method]
For the fermented dough, the dough material was first weighed, and all the dough materials were put in a bowl, and stirred and mixed (straight method). Thereafter, the mixture was kept at a low temperature overnight in a refrigerator (5 ° C.) for primary fermentation. Thereafter, 80 g was squeezed into a mold for firing. Subsequently, the mixture was placed in a proofer having a temperature of 38 ° C. and a humidity of 80%, and fermentation was performed for 60 minutes.

  In addition, as a dough adjustment of the new texture fermentation bakery product which is this invention, the liquid seed method other than the above-mentioned straight method is also possible. In the liquid seed method, water and strong flour (part of wheat flour) yeast are mixed as a liquid seed and fermented at a temperature of 27 ° C. and a humidity of 75% for 2 hours (primary fermentation). Subsequently, the remaining raw materials are added to and mixed with the fermented dough, and after 40 minutes of floor time, 80 g is squeezed into a mold for firing. Subsequently, it is placed in a proofer having a temperature of 38 ° C. and a humidity of 80%, and fermentation is performed for 60 minutes.

[Viscosity measurement method]
For the viscosity measurement, a fermentation simple B-type viscometer (VISO TESTER manufactured by RION) was used. The rotor used was a No. 1 rotor (diameter 24 mm, height 53 mm hollow inside) or No. 2 rotor (diameter 15 mm, thickness 1 mm), and was run after fermentation (5 ° C.). The rotational speed of the rotor is 62.5 rpm. The viscosity of the primary fermentation dough is in the range of 4,000 to 140,000 mPa · s (5 ° C.), more preferably 7,000 to 50,000 mPa · s (5 ° C.). If it is this range, it can manufacture to the fixed_quantity | quantitative_assay by a machine, fermentation, and a baking line, and mass production is possible. The viscosity of the primary fermentation dough can be adjusted by moisture and / or oil content.

[Baking conditions]
The oven was baked for 8 minutes at 250 ° C. and 230 ° C.

[Appearance, texture evaluation]
The sensory evaluation was conducted by two skilled panelists who observed the appearance and sampled the food and made two choices: “good” and “impossible”. The evaluation is “◎” (very preferable) when the number of the panelists judged as “good” among the 9 panelists is 8 or more, and “○” (preferably) when 7 or 6 persons are present. In the case of 5 or 4 people, “△” (cannot say either), in the case of 3 people, “▲” (slightly unfavorable), and in the case of 2 or less, “x” (not preferred) .

  Since the new textured fermented bakery product of the present invention has the above-described configuration, the mixed dough has a fluid texture that is not found in conventional confectionery and bread, can be mechanized in the formwork, and can be mechanized in the food industry. Mass production is possible.

In the test formulation when the moisture content of the mixed dough of the new texture fermented bakery product according to the present invention is changed It is the photograph (perspective view) after baking of the test mixing | blending of FIG. It is the photograph (cross section) after baking of the test mixing | blending of FIG. It is a test composition when the oil content of the mixed dough of the new texture fermented bakery product according to the present invention is changed. It is the photograph after baking of the test mixing | blending of FIG. It is a test composition when the sugar content of the mixed dough of the new texture fermented bakery product according to the present invention is changed. It is the photograph after baking of the test mixing | blending of FIG. It is a photograph of the new texture fermented bakery product application example of the present invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In addition, this invention is not limited to the following Example.

[Examination of water content]
1 in FIG. As shown in Fig. 4, the firing states were compared in the test groups A to G in which the water content was changed. 1 in FIG. The dough raw materials shown in Fig. 1 were mixed, and after the above-described primary fermentation, the viscosity of the primary fermented dough was measured by the above-described method (2. in Fig. 1). In the test section A, the dough viscosity was hard and obviously could not be squeezed by hand, so the subsequent viscosity measurement and firing test were stopped.

  Thereafter, the above-described firing was performed, and for each test section, photographs after firing were shown in FIG. 2 (inside the mold after firing, perspective after removing the mold) and FIG. 3 (cut section). In addition, the sensory evaluation is performed according to 3 in FIG. It was shown to. In the right column of FIG. 2, the mixed dough is frozen, thawed after 3 days (primary fermentation), and then squeezed into a mold and baked. There is no significant difference in physical properties after baking between non-frozen dough and frozen dough. Therefore, it can also be distributed as a frozen dough for a fresh texture fermented bakery product, which is a frozen dough for a fresh texture fermented bakery product.

  As is clear from the photographs (FIGS. 2 and 3) and sensory evaluation (3 in FIG. 1), when the moisture content is 33 to 41% by weight (C, D, E) with respect to 100% by weight of the total amount of the dough, the appearance It has an excellent new texture that has both bread and cake. As shown in the cross section of FIG. 3, the fresh texture fermented bakery product of the present invention has a spherical shape with internal bubbles larger than the cake, and is not found in general bread.

  Such a phenomenon is considered to be due to the fact that the primary fermented dough has fluidity and the dough raw material with fluidity is fermented, so that the swelling is large and the collapse due to its own weight is suppressed.

  When the moisture is low, the dough is hard, and when it is high, the volume does not come out during baking and sinks under its own weight. Therefore, the moisture is preferably in the range of 33 to 41% by weight with respect to 100% by weight of the total amount of the dough.

[Examination of oil content]
1 in FIG. As shown in Fig. 2, the firing states were compared in the test sections of HK with varying oil content. D is the same as D in Example 1. 1 in FIG. The dough raw materials shown in Fig. 4 were mixed, and after the above-described primary fermentation, the viscosity of the primary fermented dough was measured by the above-described method (2 in Fig. 4).

  Then, the above-mentioned baking was performed, and the photograph after baking was published in FIG. 5 (the perspective view (upper stage), side surface (lower stage) after die cutting) about each test section. In addition, the sensory evaluation is shown in 3 in FIG. It was shown to.

  As is clear from the photograph (FIG. 5) and sensory evaluation (3 in FIG. 4), the appearance is excellent when the oil content is 0 to 20% by weight and the oil content is 8 to 20% by weight with respect to 100% by weight of the total amount of the dough. The texture also showed an unprecedented new texture with elements of both bread and cake. As can be seen from FIG. 5, the fresh texture fermented bakery product according to the present invention has a spherical shape with inner bubbles larger than the cake, and is not found in general bread.

  Without the addition of a small amount of fat, the fresh texture fermented bakery product hardens over time. On the other hand, if there is much oil, it will become oily. Therefore, the oil content is preferably in the range of 8 to 20% by weight with respect to 100% by weight of the total amount of the dough.

[Examination of sugar content]
1 in FIG. As shown in Fig. 5, the firing states were compared in the L to O test sections in which the sugar content was changed. D is the same as D in Example 1. 1 in FIG. The dough raw materials shown in Fig. 6 were mixed and subjected to the above-mentioned primary fermentation, and the viscosity of the primary fermented dough was measured by the above-described method (2. in Fig. 6).

  Thereafter, the above-described firing was performed, and for each test section, a photograph after firing was shown in FIG. 7 (perspective view after die cutting (upper row), side surface (lower row)). In addition, the sensory evaluation is shown in 3 in FIG. It was shown to.

  As is clear from the photograph (FIG. 7) and sensory evaluation (3 in FIG. 6), the appearance is white when the sugar content is 0% by weight with respect to the total amount of the dough of 100% by weight, and the sugar content is 6 to 19% by weight. Appears to have a moderate baking color. On the other hand, when the sugar content is 18% by weight with respect to the total amount of the dough, the volume is suppressed. When the sugar content was 6 to 15% by weight, the texture also showed an unprecedented new texture with elements of both bread and cake. As can be seen from FIG. 7, the fresh texture fermented bakery product according to the present invention has a spherical shape with internal bubbles larger than the cake, and is not found in general bread.

  By adding the sugar, it is possible to help the fermentation of the fresh texture fermented bakery product and to impart an appropriate sweetness and baked color. If the sugar content is low, the volume after firing will be excessive, and if it is too high, the volume will be insufficient. Therefore, the sugar content is preferably in the range of 6 to 15% by weight with respect to 100% by weight of the total amount of dough.

[Application examples of new texture fermented bakery products]
In FIG. 8, with the D composition of Example 1, the baked fresh bakery food bakery product with two buns-style foods baked into a disk shape under the same conditions with 40 g of the primary fermentation dough in the same baking mold (bottom diameter 90 mm), An example of application using a fresh texture fermented bakery product with sanding ingredients was shown.

  Here, as a ingredient, apply pizza sauce to one (down) buns-style fresh baked bakery product, put mozzarella cheese on top of it, baked cherry tomatoes and olives, and the other buns-style new food Sanded with a fermented bakery product. As shown in FIG. 8, a fresh texture fermented bakery product can be applied.

Claims (7)

Contains at least water, oil, sugar, egg, salt, flour, yeast,
Furthermore, for 100% by weight of the total dough,
30-44 wt% moisture,
A dough material having an oil content in the range of 1 to 24% by weight,
Mixing into a mixed dough, fermenting the mixed dough as a primary fermented dough, setting the viscosity of the primary fermented dough to a range of 4,000 to 140,000 mPa · s (5 ° C.), and squeezing the fermented dough into a mold A new texture fermented bakery product, which is obtained by performing secondary fermentation in a proofer and baking it. 2. The fresh texture fermented bakery product according to claim 1, wherein the sugar content is in the range of 1 to 18% by weight. The fresh texture fermented bakery product according to claim 1 or 2, wherein the viscosity of the primary fermented dough is adjusted by moisture and / or oil content. The fresh texture fermented bakery product according to any one of claims 1 to 3, wherein drawing, secondary fermentation, and baking of the primary fermentation dough to the mold are automated. The bakery product characterized by sanding ingredients with two new texture fermented bakery products according to any one of claims 1 to 4 baked into a disk shape. Contains at least water, oil, sugar, egg, salt, flour, yeast,
Furthermore, for 100% by weight of the total dough,
30-44 wt% moisture,
A dough material having an oil content in the range of 1 to 24% by weight,
A mixed dough, which is a frozen dough for a fresh texture fermented bakery product in which the mixed dough is frozen,
The frozen dough for a fresh texture fermented bakery product is fermented by refrigeration and thawing to form a primary fermented dough, and the viscosity of the primary fermented dough is in the range of 4,000 to 140,000 mPa · s (5 ° C.). Frozen dough for new texture fermented bakery products. A fresh texture fermented bakery product, wherein the fresh texture fermented bakery product according to any one of claims 1 to 4 is frozen.