JP2015202070A - Bread production method and breard - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel bread production method which can keep good texture even when being in a commodity form as a preserved food and bread produced by the production method.SOLUTION: A beard production method includes a dough kneading step of forming dough by adding water to a cereal grain powder and kneading and a heating step of heating the dough. In the dough kneading step, a koji(malted rice) fermentation sweetener formed by koji fermentation of a cereal grain raw material with starch gelatinized is added.

Description

  The present invention relates to a method for producing bread and bread produced by the production method.

  Bread is a food produced by adding water to cereal flour such as wheat flour and kneading the dough, followed by heating. In Japan, there is a tendency to demand a fluffy texture with respect to the bread, and many fermented breads that are fermented by adding yeast at the stage of preparing the dough are produced.

  As the cereal flour, wheat flour is mainly used. Recently, rice flour bread using rice flour as cereal flour has been developed in view of increased consumption of rice (rice).

  Since the rice flour does not contain gluten, in the production of this type of rice flour bread, a mixture of rice flour and wheat flour or a mixture of rice flour with gluten is often used as a raw material for the dough (for example, patents) Reference 1).

JP2013-039076A

  The composition for rice flour bread described in Patent Document 1 is composed of 3 parts by mass of dextrin as an auxiliary material with respect to 100 parts by mass of the main ingredient consisting of 75 parts by mass to 85 parts by mass of rice flour and 15 parts by mass to 25 parts by mass of vital gluten. Part to 5 parts by mass, α-amylase 30U to 75U, β-amylase 570AUN to 950AUN. Patent Document 1 describes that by using this rice flour bread composition in a home bakery, it is possible to obtain a rice flour bread having a smooth, smooth, non-waisting and bread volume by using it in a home bakery.

  By the way, bread is often distributed in a state of being enclosed in a bag made of paper or plastic film, but recently, a product (so-called “so-called“ Preserved bread ") has been developed. This preserved bread can be stored at room temperature for several months to a year by sterilizing by heating after enclosing the bread in a can with an oxygen scavenger. After the Great Hanshin-Awaji Earthquake, Demand for preserved food is increasing.

  However, during the sterilization treatment, the bread in the can is hardened by exposure to heat, and deterioration with time occurs due to storage, so that the taste of the stored bread is not necessarily good. In particular, when the rice flour bread is in the form of a preserved bread product, the taste is considerably poor.

  The present invention has been developed to solve the above technical problem, and a novel bread manufacturing method capable of maintaining a good texture even when the product form is used as a preserved bread. It aims at providing the bread manufactured by a manufacturing method.

  The bread production method of the present invention is a bread production method for producing bread by performing a dough kneading step for preparing dough by adding moisture to grain flour and kneading and a heating step for heating the dough. A koji-fermented sweetener prepared by koji-fermenting a cereal raw material in which starch is gelatinized at the time of performing the dough kneading step (hereinafter referred to as “the production method of the present invention”). ").

  In the production method of the present invention, the grain flour is not particularly limited as long as it can form a dough by mixing with water. Preferable examples of the cereal flour include wheat flour, rye flour, barley flour, malt flour, corn flour, oat flour, or rice flour. In the production method of the present invention, selected from the cereal flour. At least one or more of them can be used alone or in combination.

  In particular, the use of rice flour leads to increased consumption of rice (rice). Therefore, in the production method of the present invention, at the time of performing the dough kneading step, 30% by weight or more of rice flour (more preferably, 50 to 100% by weight) is preferable.

  And in this invention manufacturing method, it has the biggest characteristic in the point which adds the said koji fermented sweetener at the time of the said dough kneading process.

  In the production method of the present invention, the “boiled fermented sweetener” is obtained by filtering a slurry-like semisolid component obtained by fermenting a grain raw material in which starch has been gelatinized, or the semisolid component. Means liquid component.

  In the production method of the present invention, the “starch” means a natural polymer (molecular weight of about tens of thousands to several millions) in which a number of α-glucose molecules are polymerized by glycosidic bonds. When water is added to the starch, the water molecules enter the gaps between the starch molecules, so that the structure loosens and changes to a paste state.

  That is, in the production method of the present invention, “gelatinization” means that the starch changes into a paste-like state by addition of water. In addition, when gelatinizing the said starch, it is preferable to take the means of adding water with hot water, cooking with water, or steaming with steam.

  Further, the starch is contained in a large amount in grains such as potato, wheat, corn, sweet potato, rice, cassava, kudzu, potato, mung bean, sago palm, bracken, and green lily. In the production method of the present invention, the “cereal raw material” refers to the cereal itself, the cereal powder obtained by processing the cereal into a powder form, or the cereal derived starch obtained by extracting the starch component from the cereal. It means the raw material used as the origin plant. In the production method of the present invention, the origin plant of the grain raw material is not particularly limited, but in view of the fact that starch having a high amylopectin content has a property of being difficult to age, a grass family having a relatively high content of the amylopectin. It is preferable to use cereal raw materials derived from cereals and legume grains. Of these, cereal raw materials derived from gramineous grains such as rice, wheat, and corn are preferred. It is preferable to use a cereal raw material as the plant of origin.

  Furthermore, in the production method of the present invention, “fermenting a cereal raw material with koji” means adding koji to the cereal raw material and proceeding the saccharification of the starch by fermentation. The “rice cake” is a product obtained by breeding Aspergillus oryzae on grains such as rice, wheat, soybean, etc. (rice meal, wheat straw, bean meal, or soot cake, etc.), and the grain obtained by gelatinizing the starch When the koji is added to the raw material and fermented with koji, the enzyme (amylase) contained in the koji gradually hydrolyzes the starch to produce dextrin. As koji fermentation proceeds further, disaccharides and monosaccharides are produced. That is, the “saccharification” means a chemical reaction in which the starch is hydrolyzed into dextrin, disaccharide, or monosaccharide having a lower molecular weight.

  The rate of saccharification by koji fermentation varies depending on the type of the grain raw material, the type of koji, the blending amount of the koji with respect to the grain material, or the fermentation temperature, but the koji fermentation used in the production method of the present invention. In the sweetener, the koji is blended with the cereal raw material in which starch is gelatinized, and the concentration of glucose contained in the koji fermented sweetener is in the range of 5 to 20 wt% (preferably 10 to 15 wt%). It is preferable to proceed the koji fermentation until. Moreover, it is preferable that the obtained koji fermented sweetener stops koji fermentation by performing a heat treatment such as boiling.

  For example, 50 to 150 parts by weight of wheat straw is blended with starch gelatinized by cooking 100 parts by weight of glutinous rice together with 50 to 150 parts by weight of water, and temperature conditions of about 30 to 60 ° C. It has been confirmed that when fermented for about an hour, a fermented sweetener with a glucose concentration of 5 to 20% by weight can be obtained.

  In the production method of the present invention, it is preferable to add 0.25 parts by weight or more of the rice bran fermented sweetener to 100 parts by weight of the grain flour during the dough kneading process.

  Moreover, in this invention manufacturing method, it becomes a preferable aspect to further perform the sealing process which encloses the bread manufactured by execution of the said heating process in a can.

  In addition, when performing the said sealing can process, it is preferable to put an oxygen absorber and a desiccant in the said can with the manufactured bread, or to fill inert gas, such as nitrogen, in a can.

  Furthermore, in the manufacturing method of the present invention, it is preferable to execute a heat sterilization step of sterilizing the bread enclosed in the can by heating the can after the sealing step.

  The heat sterilization step is preferably performed at a heating temperature of 100 to 150 degrees and a heating time of 20 to 60 minutes. In order to prevent the can from expanding, it is preferable to execute the heat sterilization step under a pressure condition of, for example, about 0.11 to 0.2 MPa.

  In addition, this invention manufacturing method does not deny adding yeast, salt, sugar, gluten, and other additives at the time of the said dough kneading | mixing process, and mix | blends a desired additive and ingredients with the said dough. You may do it.

  The bread of the present invention is produced by the above-described production method of the present invention (hereinafter referred to as “the present bread”).

  As described above, in the production method of the present invention, the koji fermented sweetener is added when the dough kneading step is performed. Since the koji-fermented sweetener prepared by koji-fermenting the cereal raw material gelatinized with the starch contains unique sweetness and taste, the bread of the present invention manufactured by the manufacturing method of the present invention. Is given a unique sweetness and umami attributed to the koji fermented sweetener.

  In addition, it has been confirmed that the bread of the present invention has a very plump taste compared to bread produced in the same process except that the koji fermented sweetener is not added.

  Moreover, the bread of the present invention does not become too hard even if it is subjected to long-term storage. For example, even if it is subjected to long-term storage in a state of being enclosed in a can, the deterioration of the taste hardly occurs for 2 years or more. It has been confirmed that it can be stored at room temperature.

  The bread of the present invention produced by the production method of the present invention has a plump taste and can maintain a good texture even when it is in the form of a product as a preserved bread.

[Examples 1 to 3]
<Making of sweet potato fermentation sweetener>
The starch in glutinous rice was gelatinized by washing 450 g of glutinous rice three times and cooking it with 450 g of water in a rice cooker. When the cooked glutinous rice is heated to about 50 ° C, it is mixed with 450 g of wheat straw (Osawa Japan Co., Ltd., trade name “Dried wheat straw Iwate”), and at a constant temperature of 50 ° C. After fermenting the koji for 8 hours, the obtained slurry-like semi-solid was wrapped in a cotton cloth and filtered, and the filtrate was boiled to obtain a koji fermented sweetener. The components of the koji fermented sweetener are shown in Table 1 below.

<Production of the present bread by the production method of the present invention>
-Dough kneading process-
40 g of rice flour was mixed with 10 g of active gluten (trade name: Regular Gluten A, manufactured by Kirin Kyowa Foods Co., Ltd.) and 1 g of yeast (trade name: Saff Semi-Dry Yeast Red, manufactured by S. ILesaffre), and then mixed with water. 38.8 g was added and a primary dough (medium seed) was obtained by kneading under a temperature condition of 25 degrees. This primary dough was fermented for 3 hours in an atmosphere having a temperature of 27 degrees and a humidity of 75%.

  On the other hand, 40 g of rice flour, 10 g of the above-mentioned active gluten, 10 g of super white sugar, 2 g of salt, 5 g of skim milk powder (trade name: Partner OIS, manufactured by Okuno Seiyaku Kogyo Co., Ltd.), and oil and fat (manufactured by NOF Corporation) Name: MK-1) After adding 8 g and mixing, 36.4 g of liquid prepared by blending the above-mentioned sweet potato fermented sweetener with the amount shown in Table 2 below is added to water, and the temperature condition of 27 degrees A secondary dough (main koji) was obtained by kneading below.

  The obtained primary dough and the secondary dough were combined and kneaded under a temperature condition of 27 degrees to obtain a dough.

  The dough was fermented with a floor time of 50 minutes under a temperature condition of 27 degrees, then divided into 67 g portions and molded by hand-rolling. Thereafter, each molded dough was further fermented in a proofer (dry proofer) for 50 minutes.

-Heating process-
After raising the furnace temperature of the gas oven to 170 degrees, the dough was placed in the furnace of the gas oven and heated for 22 minutes to obtain the inventive breads according to Examples 1 to 4.

[Comparative Example 1]
When producing the secondary dough, the bread according to Comparative Example 1 (hereinafter, referred to as “Example 2”) was added in the same process as in Example 1 except that the above-mentioned koji-fermented sweetener was not added and the amount of water was 36.4 g. "Conventional bread").

<Evaluation of taste>
After the present bread according to Examples 1 to 4 and the conventional bread according to Comparative Example 1 were cooled to room temperature (25 degrees), each taste was evaluated by comparing each other.

  As a result, it was confirmed that the breads of the present invention according to Examples 1 to 4 had a very plump texture as compared with the conventional bread according to Comparative Example 1 and had a unique sweetness. .

  Further, the bread of the present invention according to Example 1 and the conventional bread according to Comparative Example 1 are left in a refrigerator at a temperature of 4 ° C., and after 3 days, each bread is eaten while being returned to room temperature. As a result, it was confirmed that the bread of the present invention according to Example 1 generally maintained a plump texture. On the other hand, it was confirmed that the conventional bread according to Comparative Example 1 was hardened by refrigeration storage and the taste was clearly lowered.

[Examples 5 to 8]
<Production of the present bread by the production method of the present invention>
-Dough kneading process and heating process-
Under the same conditions as in Examples 1 to 4, the dough kneading step and the heating step were performed.

-Sealing process-
The bread of the present invention obtained by the execution of the dough kneading step and the heating step is enclosed in a fully open-end steel can together with an oxygen scavenger (trade name: Ageless manufactured by Mitsubishi Gas Chemical Co., Ltd.) did. The pan of the present invention was sealed in the can by attaching the lid using a semi-automatic seamer (manufactured by Nakajo Canner) after putting the pan of the present invention into the can body.

-Heat sterilization process-
The pan of the present invention sealed in the can was sterilized by heating the can in which the pan of the present invention was sealed at a heating temperature of 120 degrees for 40 minutes. The heating was performed under a pressure condition of 0.14 MPa.

<Evaluation of expiration date>
After analyzing the general bacterial count (viable count), coliform group, and Staphylococcus aureus in the pan of the present invention (before sealing) obtained in Examples 5-8, each pan of the present invention is sealed. Cans were stored for 15 days under a temperature condition of 35 ° C., then removed from the cans and analyzed again. The results are shown in Table 3 below. The number of general bacteria was analyzed by a standard agar plate culture method. The coliform group is analyzed by the BGLB method. Furthermore, the S. aureus was analyzed by a plate smear culture method.

  From the results shown in Table 3, the present invention bread in cans obtained in Examples 5 to 8 showed no bacterial growth even after storage for 15 days under a temperature condition of 35 degrees. This result means that the present invention bread in cans obtained in Examples 5 to 8 has an expiration date of 2 to 3 years.

  Moreover, when the taste of each bread according to the present invention stored for 15 days under a temperature condition of 35 ° C. was confirmed after sealing, it was confirmed that all of them maintained a plump texture.

  By the way, in the said Example, although rice flour is used as said grain flour, it has been confirmed that the same result is obtained also when wheat flour is used as said grain flour.

  Further, in the above embodiment, the dough kneading process is executed by the so-called “medium seed method”, but the same result can be obtained even if the dough kneading process is executed by the so-called “straight method”. It has been confirmed.

  In addition, this invention bread is not necessarily limited to when it is made into the product form of preservation | save bread, and may be provided for distribution with other product forms.

  The present invention can be implemented in various other forms without departing from the spirit or main features thereof. For this reason, the above-described embodiment is merely an example in all respects and should not be interpreted in a limited manner. The scope of the present invention is indicated by the claims, and is not restricted by the text of the specification. Further, all modifications and changes belonging to the equivalent scope of the claims are within the scope of the present invention.

The present invention is particularly preferably used in a product form as a storage bread.

Claims (6)

A dough kneading process for producing dough by adding moisture to the grain flour and kneading;
A heating step of heating the dough,
A bread manufacturing method for manufacturing bread by performing
When performing the dough kneading process,
A method for producing bread, comprising adding a koji-fermented sweetener prepared by koji-fermenting a cereal raw material in which starch has been gelatinized. In the bread manufacturing method of Claim 1,
A bread manufacturing method using rice flour containing 30% by weight or more as the cereal flour during the dough kneading step. The method for producing bread according to claim 1 or 2,
The bread manufacturing method of adding 0.25 parts by weight or more of the koji fermented sweetener to 100 parts by weight of the grain flour during the dough kneading step. The method for producing bread according to any one of claims 1 to 3,
The bread manufacturing method which further performs the sealing process which encloses the bread manufactured by execution of the said heating process in a can. The method for producing bread according to claim 4.
The manufacturing method of the bread which performs the heat sterilization process which sterilizes the bread enclosed in the can by heating the said can after execution of the said canning process. Bread produced by the bread production method according to any one of claims 1 to 5.