JP2021182878A - Bread dough and bread and method for producing the same - Google Patents

Abstract

To provide a method for producing a bread dough for producing bread with excellent flavor, texture, and a long storage period without using a subsidiary ingredient or a food additive.SOLUTION: A method for producing the bread dough includes a step in which a yeast base material containing lactic acid bacteria that includes a specified bacterial flora and water are mixed at a weight ratio of 1:1 to 1:9 to obtain a lactic acid bacterial strain. The lactic acid bacterial strain and vegetable oil are put in a pluggable container at a weight ratio of 9:1 to 1:1, the container is plugged, and a content is agitated, emulsified and made to stand still to obtain an emulsification strain. The emulsification strain and a medium derived from a natural product are put in the pluggable container at a weight ratio of 1:1 to 1:15 and mixed, the container is plugged, and the mixture is made to stand still to obtain a fermentation strain. The fermentation strain and flour are mixed at a weight ratio of 1:1 to 1:4, and 0.5 to 2 weight% of salt and 9 to 11 weight% of vegetable oil relative to the flour are added and mixed, and the mixture is kneaded by a mixer to produce gluten. The kneaded mixture is put in a fermentation container, the content is fermented, and a fermented product is made to stand still at 20 to 30°C for 1 to 8 hours for further fermentation.SELECTED DRAWING: None

Description

The present invention relates to bread dough and breads, and a method for producing them. More specifically, the present invention relates to bread dough and breads utilizing a specific flora formed in a natural fermentation system, and a method for producing them.

Yeast is one of the indispensable raw materials for bread swelling, and lactic acid bacteria are known to have a positive effect on bread quality such as bread aroma and texture. It is known that leaven composed of yeast and lactic acid bacteria plays an important role in expanding bread, and also plays a secondary role in flavoring, improving storage stability, and promoting gelation by acidifying the dough. Has been done. The leaven composed of yeast and lactic acid bacteria has long been known to be Hops, Panettone, Lysour, Levin, San Francisco sour, etc., but these leaven species coexist with lactic acid bacteria and yeast, so the leaven of bread In order to stabilize the bulge, a great deal of effort and experience has been required for management.

After 1600, Lewenhook of the Netherlands succeeded in separating and culturing yeast, and Pasteur of France elucidated the fermentation principle of yeast in 1857, the role of leaven gradually became industrially produced yeast. It was replaced by a certain yeast for bread making (Saccharomyces cervisier), and the industrialization of bread making progressed. Since baker's yeast for bread making can inflate bread relatively stably, its use has expanded while greatly contributing to the development of large-scale bakeries. Nowadays, baker's yeast is used for most breads, and it has become one of the indispensable raw materials for inflating bread. On the other hand, the role of lactic acid bacteria to bring out the aroma and texture of bread has been replaced by auxiliary ingredients such as sugar, butter, eggs and shortening, as well as a wide variety of food additives.

Secondary ingredients such as sugar, butter, eggs, and shortenings can cause lifestyle-related diseases due to excess calories if continued to be consumed on a daily basis in staple food bread.

Most food additives are artificially made chemicals.

Yeast food is an additive added to promote yeast fermentation, and if yeast food is used, the fermentation time can be shortened and stable mass production becomes possible. Yeast food is composed of ammonium chloride, magnesium chloride, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, potassium dihydrogen phosphate, tricalcium phosphate, calcined calcium and the like.

The emulsifier is an additive added to mix water and oil that are difficult to mix with each other, and is composed of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and the like.

The leavening agent is an additive added to make the bread dough spongy and porous and to inflate it, and is composed of sodium hydrogen carbonate (baking soda), potassium aluminum sulfate (alum) and the like.

The antioxidant is an additive added for antioxidant, such as ascorbic acid (vitamin C).

Fragrances are additives added to impart or enhance aroma, and include chemically synthesized synthetic fragrances and natural fragrances derived from natural products.

Continued daily intake of these food additives along with staple food bread may have adverse effects on the human body.

In recent years, as an attempt to reduce the use of auxiliary materials and food additives as described above in bread making, "fermented seeds" obtained by fermenting raw materials with lactic acid bacteria have become widely used.

Further, Japanese Patent Application Laid-Open No. 2015-204810 discloses a food base material containing a flora in which yeast and lactic acid bacteria coexist using a natural fermentation system.

Japanese Unexamined Patent Publication No. 2015-204810

It is required to produce breads having a high flavor and texture and a long shelf life without using auxiliary materials or food additives.

As a result of diligent studies to solve the above problems, the present inventors have focused on the lactic acid bacteria-containing yeast substrate produced in the natural fermentation system described in JP-A-2015-204810, and set various fermentation conditions. By optimizing, we decided to produce flavorful breads without using any secondary ingredients such as butter, sugar, eggs, shortenings, or food additives such as yeast foods and flavors. It was successful and led to the completion of the present invention.

Hereinafter, examples of embodiments of the present invention will be described in detail. The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to the following contents.

The present invention comprises the following technical means.

(1) A method for producing bread dough using a natural fermentation system.
(A) A yeast substrate containing lactic acid bacteria containing a specific flora and water are mixed at a weight ratio of 1: 1 to 1: 9 and allowed to stand at 5 to 30 ° C. for 1 to 10 days to obtain lactic acid bacteria species. Getting process,
(B) The lactic acid bacterium species and vegetable oils and fats are placed in a cappable container at a weight ratio of 9: 1 to 1: 1, capped, stirred and emulsified, and then 20 to 30 at 5 to 25 ° C. The process of obtaining an emulsified seed by allowing it to stand for a while,
(C) The emulsified seed and the natural product-derived medium are mixed in a cappable container at a weight ratio of 1: 1 to 1:15, then plugged and allowed to stand at 5 to 25 ° C. for 20 to 30 hours. The process of obtaining fermented seeds,
(D) The fermented seeds and wheat flour are mixed in a ratio of 1: 1 to 1: 4, and 0.5 to 2% by weight of salt and 9 to 11% by weight of vegetable fat and oil are further added to the flour. In addition, the mixing process,
(E) Keep the room temperature at 16 to 25 ° C. and the internal temperature of the mixture at 26 to 30 ° C., add 9 to 11% by weight of vegetable oil to the flour, and slow down (50) the mixture with a mixer. Rotation rate of times / minute to 200 times / minute) for 5 seconds to 20 minutes, medium speed (rotation rate of 80 times / minute to 400 times / minute) for 5 seconds to 20 minutes, and then high speed (100 times / minute / minute). A process of kneading for 5 to 20 minutes to produce gluten at a rotation rate of 1 to 500 times / minute.
(F) The step (0th-order fermentation) in which the kneaded mixture is placed in a fermentation vessel and allowed to stand at a low temperature of 2 to 8 ° C. for 24 to 50 hours to ferment the contents, and (G) the 0th-order A method for producing bread dough, which comprises a step of allowing the fermented product to stand at 20 to 30 ° C. for 1 to 8 hours and further fermenting it (primary fermentation).

(2) The lactic acid bacterium-containing yeast substrate shows a symbiotic state of lactic acid bacterium and yeast, and the lactic acid bacterium remains predominant, a "glossy film" is formed on the surface, and no germs are detected without heating. The method for producing bread dough according to (1), which comprises a bacterial flora of (10,000 or less / g).

(3) The method for producing a bread dough according to (1) or (2), wherein the wheat flour contains 9 to 11.5% protein.

(4) The method for producing a bread dough according to any one of (1) to (3), wherein the natural product-derived medium contains a grain-derived product, a plant-derived product, or a milk-derived product.

(5) A method for producing bread using a natural fermentation system, wherein the bread dough obtained by the production method according to any one of (H) (1) to (4) is placed in a mold and molded.
(I) The step of keeping the molded bread dough at 28 to 30 ° C. and allowing it to stand for 0.75 to 3 hours to ferment (secondary fermentation), and (J) the secondary fermented product is heated to 160 to 230 ° C. A method for producing bread, which comprises a step of baking for 15 to 40 minutes in an oven at a lower heat of 210 to 270 ° C.

(6) Bread dough produced by the method according to any one of (1) to (4).

(7) Breads produced by the method according to (5).

Next, the present invention will be described in more detail.

The lactic acid bacterium-containing yeast substrate used in the step (A) is the bacterial flora (ii) to (ii) obtained in the steps (ii) to (iv) among the following steps of the natural fermentation system (i) to (v). It contains a bacterial flora selected from iv) and can be produced according to the following steps. The yeast base material containing lactic acid bacteria can also be obtained commercially (Ueda family, naturally fermented lactic acid bacteria).

Step (i)
Put the raw material fruits and / or vegetables in a cappable container, and after plugging, store this in a semi-sealed system in a container-packed state in a storage step at a low temperature of 2 ° C to 6 ° C, and store this at 15 ° C. Specific that exhibits a film-like surface morphology using a natural fermentation system that is stored in a storage process at room temperature of ~ 30 ° C and is naturally fermented using native microorganisms adhering to the raw material and sugar derived from the raw material. It forms a flora and forms a flora (i) in which bacteria and lactic acid bacteria inhabit.

Process (ii)
The bacterial flora (i) was further stored at room temperature of 15 ° C to 30 ° C, and compared to the bacterial flora (i), bacteria did not exist, lactic acid bacteria increased, and a symbiotic state of lactic acid bacteria and yeast was observed. In addition, lactic acid bacteria remain predominant, a "glossy film" is formed on the surface, and bacteria are not detected (10,000 or less / g) without heating to form a flora (ii).

Process (iii)
The bacterial flora (ii) was further stored at room temperature of 15 ° C to 30 ° C, and bacteria were absent. A symbiotic state is observed, and lactic acid bacteria remain predominant, a "glossy film" is formed on the surface, and bacteria are not detected (10,000 or less / g) without heating to form a flora (iii). Let me.

Process (iv)
Put water containing lactic acid bacteria as a raw material, steamed or cooked grains and koji, and water in a container that can be plugged, and after plugging, store this in a semi-sealed system packed in a container at a low temperature of 2 ° C to 6 ° C. Bacteria form a specific flora that exhibits a film-like surface morphology using a natural fermentation system that is preserved in the process and naturally fermented using native microorganisms adhering to the raw material and sugar derived from the raw material. It does not exist, a symbiotic state of lactic acid bacteria and yeast is observed, and the lactic acid bacteria remain predominant, a "glossy film" is formed on the surface, and no germs are detected without heating (10,000 or less / g). ) Is formed.

Itinerary (v)
In a natural fermentation system in a semi-enclosed system in a packaged state consisting of the above steps, in particular, the bacterial flora obtained in any of the steps (ii) to (iv) is expanded and expanded (scaled up). Therefore, a yeast base material containing lactic acid bacteria that can be applied to the production of breads containing the flora is used.

The bacterial flora formed by the natural fermentation system and the quality of the lactic acid bacteria and yeast that compose the bacterial flora are controlled by utilizing the native microorganisms (lactic acid bacteria and yeast) adhering to the raw material and the sugar content derived from the raw material. It is characterized by a specific flora formed in a storage step including a low temperature storage step of storing under low temperature conditions of the above, and specific lactic acid bacteria and yeast constituting the flora.

Lactic acid bacteria are plant-derived lactic acid bacteria and are chained cocci. It is well known that lactic acid bacteria block the growth of other microorganisms, especially pathogenic bacteria and spoilage bacteria, by antibacterial substances produced by lactic acid bacteria (biopreservative). It is a coccus belonging to the genus Lactococcus, Leuconostocaceae, etc., which are lactic acid bacteria that exert an antibacterial effect on harmful bacteria, and has a morphological characteristic of having a spherical shape.

Regarding natural fermentation using grains such as rice as raw materials, rice jiuqu and brown rice jiuqu used for saccharification of rice etc. have a higher ability to decompose protein content than natural fermented liquids made from other raw materials. It contains a lot of lactic acid bacteria such as lactococcus.

Yeast is a multipolar budding yeast such as Saccharomyces genus, and lactic acid bacteria (streptococci) are predominant in the flora in the flora, but the yeast is under optimum growth (20 to 25 ° C.). When placed in the temperate condition), it proliferates to the 10th power (100 million units) after 2 to 3 days. For example, in bread making, it can be said that the fermenting power is equivalent to the period during which the baker's yeast for bread making grows under the condition of supplementing the yeast for bread making, and it is also required for the growth of homemade yeast. No need for yeast or sugar.

In the natural fermented liquor containing the bacterial flora, bacteria such as Escherichia coli and coliform bacteria were not detected even without heat sterilization treatment, and were expressed as Escherichia coli: negative / g, coliform bacteria: negative / g, pH around 4.0. Is done. Here, around pH 4.0 means weak acidity in which harmful bacteria such as food poisoning bacteria cannot grow.

"Glossy membrane" refers to a film-like morphology that is visually "glossy" (glossy) formed on the surface by cellular polysaccharides (EPS), and means that a "glossy membrane network" is generated. do.

Extracellular polysaccharides (EPS) are extracellular constituents commonly found in many microorganisms and are considered to be one of the important factors involved in the interaction and stability between microorganisms and the environment surrounding them. Be done.

The "glossy membrane network" is due to the extracellular polysaccharide (EPS) that maintains a symbiotic relationship between wild "lactic acid bacteria and yeast".

The lactic acid bacterium-containing yeast substrate in the present invention contains live "lactic acid bacteria and yeast" cells and enzymes, amino acids, minerals, vitamins, etc. that are the substances produced by the cells, and is involved in the interaction between microorganisms. A mature glossy membrane network is formed on the surface and inside of the fermented food substrate, and the glossy membrane network functions to stably hold the surface and inside of the fermented food substrate in a compositionally and matrix-like manner.

The yeast base material containing lactic acid bacteria in the present invention can be used properly, for example, as follows, depending on the production of the desired bread. Hereinafter, the bacterial flora may be abbreviated as "COBO" or "COBO solution". Further, hereinafter, the breads produced by the method of the present invention may be abbreviated as "YAWARA".

・ Bagel products By using a lactic acid bacterium-containing yeast base material (COBO solution) containing a bacterial flora (ii) or (iv), it is possible to make dough with polysaccharides produced by plant-derived lactic acid bacteria without adding sugar or the like. can.

-Bread products By using a lactic acid bacterium-containing yeast base material (COBO solution) containing a bacterial flora (iii) or (iv), carbon dioxide gas produced by the action of wild yeast contained in COBO is used for industrial use. It becomes a plump bread without adding yeast, commercially available natural yeast, or sugar. In addition, the action of lactic acid bacteria contained in COBO makes the dough finer, gives a moist and soft texture, and makes a bread product that reduces the burden on digestion. Completely additive-free bread has a shelf life of about 1 month at 10 ° C or lower.

-By using a lactic acid bacterium-containing yeast substrate (COBO solution) containing scone, pizza flora (iii) or (iv), the carbon dioxide gas produced by the action of wild yeast contained in COBO is used for industry. Products (scocorn, pizza) with swelling of the dough can be obtained without adding yeast for use, commercially available natural yeast, or sugar. In addition, the action of lactic acid bacteria contained in COBO makes the texture of the dough finer, obtains a moist and soft texture, reduces the burden on digestion, and the emulsifying action of the glossy film contained in COBO makes vegetable oils and fats. It is a product that reduces the burden on digestion of dough containing (safflower oil, rapeseed oil, olive oil, etc.).

In step (A), a lactic acid bacterium-containing yeast substrate containing a specific flora and water are mixed at a weight ratio of 1: 1 to 1: 9, preferably 1: 1 to 1: 3, and 5 to 5 are mixed. Lactic acid bacteria species are obtained by allowing to stand at 30 ° C., preferably 20 to 25 ° C., for example, for 20 hours to 10 days, preferably 1 to 3 days, and more preferably 20 to 30 hours.

The lactic acid bacterium species here refers to those in a fermented state in which a flora in which lactic acid bacteria and yeast form a symbiotic state is formed in natural fermentation.

In the step (B), the lactic acid bacterium species and the vegetable oil / fat are placed in a cappable container at a weight ratio of 9: 1 to 1: 1, preferably 3: 1 to 1: 1 and plugged. After stirring and emulsifying, the emulsified seeds are obtained by allowing to stand at a cold temperature of 5 to 25 ° C., preferably 5 to 10 ° C. for 20 to 30 hours, preferably about 24 hours.

As the vegetable oil, vegetable oil such as safflower oil, rapeseed oil, and olive oil is used, and safflower oil is preferable.

In step (C), the emulsified seed and the natural product-derived medium are mixed and stirred in a cappable container at a weight ratio of 1: 1 to 1:15, preferably 1: 1 to 1: 5. After that, the fermented seeds are obtained by plugging and allowing to stand at a cold temperature of 5 to 25 ° C., preferably 5 to 8 ° C. for 20 to 30 hours, preferably about 24 hours.

The natural product-derived medium here is a grain-derived, plant-derived, or milk-derived medium added to promote the natural fermentation of an emulsified species.

When a grain-derived medium is used, the baked breads clearly express the umami and aroma texture of wheat. When a plant-derived medium is used, the baked bread becomes a high-quality fruit / vegetable bread with the taste and aroma of fruits and vegetables. When a milk-derived medium is used, the baked breads have a beautiful brown color and an increased flavor. These media can be used alone or in combination.

The grain-derived medium is a medium containing grains such as brown rice, polished rice, and glutinous rice as raw materials, and contains sugar (starch, etc.) and protein. In the case of brown rice, the main components of the grain are protein and starch, and in the case of polished rice and glutinous rice, the main components are starch. It is desirable that the grains used as raw materials are those that do not use or use less pesticides, do not use (chemical) fertilizers, or use ripe organic fertilizers as appropriate compared to conventional conventional crops. .. It is desirable that the storage temperature of the raw material grain is constant throughout the year. The grain-derived medium is preferably amazake, which is obtained by fermenting porridge-like glutinous rice together with jiuqu at a temperature of 50 ° C to 60 ° C for 5 to 10 hours.

The plant-derived medium is a medium containing fruits and vegetables as a raw material, and contains sugar (sucrose, glucose, fructose, etc.) and organic acids (malic acid, citric acid, tartaric acid, etc.). It is desirable that the fruits or vegetables used as raw materials are varieties preferred by lactic acid bacteria and yeast, are not overripe, and are not completely consumed in sugar and organic acids. As the raw material fruits or vegetables, those that do not use or use less pesticides, do not use (chemical) fertilizers, or use ripe organic fertilizers as appropriate compared to conventional conventional crops. Things are desirable. It is desirable that the storage temperature of the raw material fruit or vegetable is constant throughout the year. The medium derived from the plant is preferably apple juice, grape juice and the like.

The milk-derived medium is a medium containing milk such as cow or goat as a raw material, and contains sugar (lactose or the like) or protein (whey, casein or the like). The milk-derived medium is preferably fresh milk or goat milk, and in particular, goat milk is more preferable because it has a smaller proportion of fat globules than milk and is easy to digest.

In step (D), the fermented species and wheat flour having a protein content of 9 to 11.5%, preferably 10 to 11.5%, were added in a weight ratio of 1: 1 to 1: 4, preferably 1: 1 to 1. Mix at a weight ratio of 1: 3, and add 0.5 to 2% by weight, preferably about 1% by weight, and 9 to 11% by weight of vegetable fat, preferably about 10% by weight, based on the flour. Add in the amount of and mix.

The wheat flour here is hard wheat flour, which is the main raw material for breads. Hard wheat flour is a wheat flour having a hard grain and a large amount of protein, and is divided into a strong flour having a protein content of 11.5 to 12.0% and a semi-strong flour having a protein content of 9 to 11.5%.

In general bread making, strong flour having a protein content of 11.5 to 12.0% is used, but in the bread making according to the present invention, semi-strong flour having a lower protein content is used, so that it is soft and smooth. Finished in texture.

Preferably, the wheat flour is a domestically produced variety such as "Haruyutaka" having a protein content of 11.3% and "Yumekaori" having a protein content of 11.0%.

The salt here is the decisive factor for the taste of bread and is used to enhance the gas retention of the dough. It is preferably a mineral natural sea salt.

The vegetable oil and fat here is a vegetable oil such as safflower oil, rapeseed oil, and olive oil, and is preferably safflower oil.

In step (E), the room temperature is maintained at 16 to 25 ° C., preferably about 25 ° C., and the internal temperature of the mixture is maintained at 26 to 30 ° C., preferably about 28 ° C., 9 to 11% by weight, preferably 9 to 11% by weight based on the flour. While adding about 10% by weight of vegetable oil, the mixture was slowly mixed with a mixer (rotation rate of 50 times / minute to 200 times / minute, preferably 110 times / minute to 130 times / minute). Medium speed (80 times / minute to 400 times / minute rotation rate, preferably 220 times / minute to 260 times / minute rotation rate), high speed (100 times / minute to 500 times / minute rotation rate, preferably 320 times / minute) Knead for 5 seconds to 20 minutes, preferably 50 seconds to 10 minutes, respectively, at a rotation rate of times / minute to 400 times / minute to release gluten.

The vegetable oil and fat here is a vegetable oil such as safflower oil, rapeseed oil, and olive oil, and is preferably safflower oil.

In the step (F), the kneaded mixture is placed in a fermentation vessel and allowed to stand at a low temperature of 2 to 8 ° C, preferably 2 to 4 ° C for 24 to 50 hours, preferably 24 to 36 hours, and the contents. Is fermented (0th-order fermentation).

In the step (G), the 0th-order fermented product is allowed to stand at 20 to 30 ° C., preferably 25 to 30 ° C. for 1 to 8 hours, preferably 1 to 2 hours, and further fermented to complete the bread dough. Let (primary fermentation).

In the step (H), the bread dough is placed in a mold and molded. The type can be used regardless of the type.

In the step (I), the molded bread dough is kept at 28 to 30 ° C., preferably about 29 ° C., and allowed to stand for 0.75 to 3 hours, preferably 1 to 2 hours to ferment (secondary fermentation).

In step (J), the secondary fermented product is placed in an oven at a top heat of 160 to 230 ° C., preferably 180 to 210 ° C., a bottom heat of 210 to 270 ° C., preferably 230 to 250 ° C. for 15 to 40 minutes, preferably 25. Bread is produced by baking for ~ 30 minutes.

Breads produced from the above steps (A) to (J) refer to breads, bagels, buns, pizzas, naan, etc. made from hard wheat flour, and are included in the unique food culture of each region around the world. Refers to foods that exist in a wide variety of forms.

In addition, the breads produced from the steps (A) to (J) use a wide variety of sweet buns and delicatessen by using auxiliary materials such as butter, sugar, and eggs, or a wide variety of ingredients and spices. Can be processed into bread.

In the present invention, the dough refers to the leaven after the primary fermentation before being placed in a mold.

The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to the following examples.

<Example 1: Preparation of fermented seeds>

Process (A)
26 g of rice COBO (Ueda family, naturally fermented lactic acid bacteria) and 78 g of water were weighed and mixed in a 140 mL capable container, and allowed to stand at room temperature for 1 day to prepare a lactic acid bacterium species.

Process (B)
Put 104 g of the lactic acid bacterium species and 35 g of safflower oil in a 225 mL capable container, plug it, stir and emulsify it, and then leave it in the refrigerator (7 to 10 ° C) for about 24 hours to emulsify it. Seeds were prepared. When I opened the stopper, there was a sound of gas coming out, and the oil particles were fine. When I tasted it, it was sweet and almost not oily.

Process (C)
Put 200 g of amazake (Marukura food, sweet sake), 100 g of water, and 68 g of the emulsified seed in a 450 mL capable container, stir, plug and put in the vegetable compartment (5-8 ° C) of the refrigerator. A fermented amazake seed was prepared by allowing it to stand for about 24 hours. When I opened it, I heard the gas coming out.

<Example 2: Production of dough using fermented amazake seeds>

Process (D)
In a bowl, 2240 g of semi-strong flour (Haruyutaka), 22 g of salt, 1560 g of the fermented amazake seed and 224 g of safflower oil were placed.

Process (E)
While keeping the room temperature at 25 ° C and the temperature of the bowl contents at 28 ° C, knead the contents of the bowl with a mixer (Aikosha Seisakusho, MS-30) at low speed for 2 minutes and medium speed for 2 minutes, and then 224 g of safflower. The oil was added, kneaded at low speed for 3 minutes, medium speed for 6 minutes, and high speed for 2 minutes, and placed in a fermentation container.

Process (F)
The fermentation vessel was allowed to stand in a refrigerator (2-4 ° C.) for 24 to 36 hours to ferment the contents (0th fermentation).

Process (G)
The 0th-order fermented product was kept at 29 ° C., allowed to stand for 1 to 2 hours, and further fermented to complete the dough (primary fermentation).

<Example 3: Bread production>

Step (H) -1
The dough (920 g) was softly rolled and placed in a bread mold (mountain meal) for molding.

Step (I) -1
The formed bread dough was kept at 29 ° C. and allowed to stand for 1 hour and 40 minutes to ferment the contents (secondary fermentation).

Process (J) -1
The second-fermented bread dough was placed in an oven (top heat 180 ° C., bottom heat 250 ° C.) and baked for 28 minutes to obtain a mountain-shaped bread.

Step (H) -2
The dough (400 g) was formed by crushing air bubbles, winding it twice, and placing it in a square eclipse mold (corner eclipse).

Step (I) -2
The formed bread dough was kept at 29 ° C. and allowed to stand for 1 hour and 15 minutes to ferment the contents (secondary fermentation).

Process (J) -2
The second-fermented bread dough was placed in an oven (top heat 210 ° C., bottom heat 230 ° C.) and baked for 30 minutes to obtain a square bread.

Step (H) -3
The dough (450 g) was tightly rolled and placed in a slim square eclipse mold (square eclipse) for molding.

Step (I) -3
The formed bread dough was kept at 29 ° C. and allowed to stand for 1 hour and 40 minutes to ferment the contents (secondary fermentation).

Process (J) -3
The second-fermented bread dough was placed in an oven (top heat 180 ° C., bottom heat 250 ° C.) and baked for 28 minutes to obtain slim square bread.

Process (H) -4
The dough (460 g) was formed by crushing air bubbles, rolling it twice, and putting it in a small loaf of bread (yamashoku).

Step (I) -4
The formed bread dough was kept at 29 ° C. and allowed to stand for 1 hour and 15 minutes to ferment the contents (secondary fermentation).

Process (J) -4
The second-fermented bread dough was placed in an oven (top heat 180 ° C., bottom heat 250 ° C.) and baked for 25 minutes to obtain a small mountain-shaped bread.

<Evaluation of flavor and texture>
The aroma, taste, and texture of bread (YAWARA) produced by the method of the present invention were evaluated on a 5-point scale by monitors of 32 people. The results are shown in Table 1.

It was found that the bread (YAWARA) produced by the present invention has the original aroma of wheat (fragrant and sweet aroma) and has the original taste and umami of wheat. It was also found that the moisturizing action of lactic acid bacteria has a moist texture.

<Evaluation of storage period>
The storage state of the bread (YAWARA) produced by the method of the present invention at room temperature and in freezing was compared with the best-by date (the time limit for delicious eating) and the expiration date (the time limit for eating with peace of mind) of commercially available bread. Each bread was wrapped tightly so that it would not come in contact with the air as much as possible to prevent it from drying, or it was stored in a storage container dedicated to bread. The results are shown in Table 2.

It was found that the bread produced by the present invention (YAWARA) can be stored longer than commercially available bread, even though it does not use additives such as preservatives.

Claims (7)

It is a method of manufacturing bread dough using a natural fermentation system.
(A) A lactic acid bacterium-containing yeast substrate containing a specific flora and water are mixed at a weight ratio of 1: 1 to 1: 9 and allowed to stand at 5 to 30 ° C. for 1 to 10 days to obtain lactic acid bacteria species. Getting process,
(B) The lactic acid bacterium species and vegetable oils and fats are placed in a capable container at a weight ratio of 9: 1 to 1: 1 and plugged, stirred and emulsified, and then 20 to 30 at 5 to 25 ° C. The process of obtaining an emulsified seed by allowing it to stand for a while,
(C) The emulsified seed and the natural product-derived medium are mixed in a cappable container at a weight ratio of 1: 1 to 1:15, then plugged and allowed to stand at 5 to 25 ° C. for 20 to 30 hours. The process of obtaining fermented seeds,
(D) The fermented seeds and wheat flour are mixed in a ratio of 1: 1 to 1: 4, and 0.5 to 2% by weight of salt and 9 to 11% by weight of vegetable fat and oil are further added to the flour. In addition, the process of obtaining the mixture,
(E) Keep the room temperature at 16 to 25 ° C. and the internal temperature of the mixture at 26 to 30 ° C., add 9 to 11% by weight of vegetable oil to the flour, and slow down (50) the mixture with a mixer. 5 seconds to 20 minutes at medium speed (80 times / minute to 400 times / minute rotation rate), 5 seconds to 20 minutes at medium speed (80 times / minute to 400 times / minute rotation rate), high speed (100 times / minute ~) A process of kneading for 5 to 20 minutes to produce gluten at a rotation rate of 500 times / minute.
(F) A step of putting the kneaded mixture in a fermentation vessel and allowing it to stand at a low temperature of 2 to 8 ° C. for 24 to 50 hours to ferment the contents to obtain a 0th-order fermentation product (0th-order fermentation). (G) A method for producing a bread dough, which comprises a step of allowing the 0th-order fermented product to stand at 20 to 30 ° C. for 1 to 8 hours and further fermenting it (primary fermentation). The lactic acid bacterium-containing yeast substrate shows a symbiotic state of lactic acid bacterium and yeast, and the lactic acid bacterium remains predominant, a "glossy film" is formed on the surface, and no germs are detected without heating (10,000). The method for producing bread dough according to claim 1, which comprises a bacterial flora of 100 pieces or less / g). The method for producing a bread dough according to claim 1 or 2, wherein the flour contains 9 to 11.5% protein. The method for producing a bread dough according to any one of claims 1 to 3, wherein the natural product-derived medium contains a grain-derived product, a plant-derived product, or a milk-derived product. A method for producing bread using a natural fermentation system, wherein the bread dough obtained by the production method according to any one of claims 1 to 4 is placed in a mold and molded.
(I) The step of keeping the molded bread dough at 28 to 30 ° C. and allowing it to stand for 0.75 to 3 hours to ferment to obtain a secondary fermentation product (secondary fermentation), and (J) the secondary fermentation product. A method for producing bread, which comprises a step of baking for 15 to 40 minutes in an oven having a top heat of 160 to 230 ° C and a bottom heat of 210 to 270 ° C. A bread dough produced by the method according to any one of claims 1 to 4. Breads produced by the method according to claim 5.