JP2022029550A - Method of producing bakery product - Google Patents

Abstract

To provide a method of producing a bakery product superior in dough workability, the bakery product having a fine texture.SOLUTION: A method of producing a bakery product includes: preparing preliminary dough by mixing dough materials obtained by blending grain flour and boiled or steamed noodles of predetermined amounts; and preparing bakery product dough by further mixing dough materials after adding water of a predetermined amount to the obtained preliminary dough. In the method of producing the bakery product, the noodles are at least one kind selected from a group consisting of Udon (wheat flour noodles served in hot), Hiyamugi (thinner Udon served in cold), and Soumen (salt-tasted Udon served in cold).SELECTED DRAWING: None

Description

The present invention relates to a method for producing a bakery food product.

As a method for producing bread having a soft, moist and chewy texture, a water roux method, a water (basinage) method, a method using pregelatinized flour and the like are known. For example, in Patent Document 1, wheat flour and an auxiliary material other than yeast are kneaded together with water to obtain a middle seed at a temperature of about 55 to 80 ° C., and then the obtained middle seed contains wheat flour and yeast. A method for producing breads, which is obtained by kneading and fermenting and baking bread dough, is described. Patent Document 2 describes in the method for producing bread by the medium seed method, in the main kneading step, flour, yeast, water and salt are mixed with the medium seed, and then edible oils and fats, egg yolk and sugar are contained. A method of further mixing water after mixing the plastic fat and oil mixture is described. Patent Document 3 describes a method for producing breads using a wet heat-treated flour as a part of the raw wheat flour. On the other hand, Non-Patent Documents 1 to 3 disclose that breads produced from a dough containing boiled noodles using a home bakery have a moist or chewy texture.

Japanese Unexamined Patent Publication No. 2000-245332 Japanese Unexamined Patent Publication No. 2016-174570 Japanese Unexamined Patent Publication No. 2014-50367

https://cookpad.com/recipe/267578 (Published July 17, 2006, Access date June 22, 2020) https://cookpad.com/recipe/495587 (Published January 27, 2008, Access date June 22, 2020) https://cookpad.com/recipe/675886 (Published November 3, 2008, Access date June 22, 2020)

Breads with a soft, moist and chewy texture obtained by the water roux method take time and effort to manufacture, and the dough is generally sticky, so it is easy to mix, and when splitting or rolling. Inferior in fabric workability such as next workability. On the other hand, the present inventors have a problem that when the dough is mixed with boiled noodles, the dough becomes hard and the dough is inferior in workability, especially when it is manufactured by a conventional industrial manufacturing method that does not use a home bakery. It was also found that it also affects the quality of the breads produced.

The present invention provides a method for producing a bakery food having excellent dough workability, moistness, and a good chewy texture.

The present inventors have improved the deterioration of the secondary processability of the dough by adding a predetermined amount of boiled or steamed noodles to the dough material and adding a predetermined amount of water during the mixing of the dough. We succeeded in improving the texture of the manufactured bakery food.

Therefore, the present invention is a method for producing a bakery food product.
(1) A dough material containing flour and boiled or steamed noodles is mixed to prepare a pre-dough. Here, the mass ratio of the flour to the noodles is converted into dry mass, and the flour: noodles. = 98: 2 to 80:20,
(2) To prepare a bakery food dough by adding water to the obtained pre-dough in an amount of 5 to 50 parts by mass per 100 parts by mass of the boiled or steamed noodles and further mixing.
Provide methods, including.

According to the present invention, it is possible to produce a bakery food having excellent dough workability and a moist, chewy and good texture by a simple procedure.

Examples of the bakery food obtained by the production method of the present invention include breads and fermented confectionery. Examples of breads include bread, bread rolls, and sweet buns, and those produced from fermented dough are preferable. Examples of bread include white bread, French bread, variety bread, English muffin, focacha, pizza, etc., examples of roll bread include table rolls, butter rolls, coppe bread, sweet rolls, buns, etc., and sweet buns include unpan, etc. Examples include bread stuffed with fillings such as jam bread, cream bread, and curry bread, melon bread, raisin bread, denish pastry, croissant, and brioche. Examples of fermented confectionery include Stollen, Panettone, Gugelhupf, donuts, muffins, waffles, scones and the like. However, the types of bakery foods produced by the production method of the present invention are not limited to these.

In the method for producing a bakery food of the present invention (hereinafter, also referred to as the method of the present invention), mainly flours and boiled or steamed noodles are used as dough materials.

Examples of the flours used as the dough material include wheat flour, rye flour, rye flour, barley flour, rice flour, corn flour, starches and the like, and these may be used alone or in combination of two or more. Can be done. Examples of the wheat flour include strong flour, semi-strength flour, medium-strength flour, weak flour, whole grain flour, durum flour and the like, and any one of these or a combination of any two or more thereof can be used, but strong flour is preferable. Examples of starches include starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and processed starch obtained by subjecting them to pregelatinization, etherification, esterification, oxidation treatment, etc. , These can be used in any one type or in any combination of two or more types.

As the flours, it is preferable to use flours mainly composed of wheat flour. For example, the content of wheat flour in the total mass of the flours is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more. Further, preferably, 50% by mass or more of the total mass of the flours is strong flour.

The boiled or steamed noodles used as the dough material can be obtained by boiling or steaming the noodles by ordinary means. Examples of the means for boiling or steaming noodles include ordinary methods such as boiling and steaming with boiling water, heated steam, microwave heating and the like. The water content of the boiled or steamed noodles is preferably about 55 to 85% by mass. The boiled or steamed noodles used in the present invention include the case where the boiled noodles or the steamed noodles are used alone or in combination. The type of noodles used is not particularly limited, but examples thereof include udon, cold wheat, somen, Chinese noodles, buckwheat noodles, pasta, noodle skins, etc., and are preferably selected from the group consisting of udon, cold wheat, and somen. At least one species. The noodles are preferably made from wheat flour-based flour, salt and water as needed, but may contain auxiliary materials used in the production of ordinary noodles such as gluten, egg white, and kansui. It may be included.

Further, as a dough material for the bakery food of the present invention, yeast; sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, and whole egg; milk components such as powdered milk, defatted milk powder, and soybean powder milk. Oils and fats such as shortening, lard, margarine, butter, liquid oil; inorganic salts such as salt; yeast foods; emulsifiers; preservatives; vitamins; fortifiers such as calcium, and other auxiliary materials normally used in the production of bakery foods. Can be used.

In the method of the present invention, a dough for a bakery food is prepared by mixing the flour with the dough material containing the boiled or steamed noodles. The boiled or steamed noodles used for dough preparation may be in the form of long noodle strings or may be shredded. The temperature of the boiled or steamed noodles used is typically less than 60 ° C., and from the viewpoint of secondary processing, it is preferably below room temperature, for example, 2 to 30 ° C. The mass ratio of the flour used for dough preparation to the boiled or steamed noodles is preferably in terms of dry mass, preferably flour: boiled or steamed noodles = 98: 2 to 80:20, more preferably 97.1. : 2.9 to 83:17, and even more preferably 95: 5 to 88:12. If the amount of boiled or steamed noodles is too small, the texture of the produced bakery food will not be sufficiently improved, while if the amount of boiled or steamed noodles is too large, the workability of the dough will not be sufficiently improved. In this specification, the dry mass of flours and boiled or steamed noodles is the normal pressure heating and drying method (Standard Tables of Food Composition in Japan 2015 (7th revision) analysis manual [www.mext.go.jp/a_menu/]. syokuhinseibun / 1368931.htm]) refers to the mass of flour and boiled or steamed noodles as measured. The water content of the boiled or steamed noodles can be determined as the residue obtained by subtracting the dry mass from the mass of the boiled or steamed noodles. Alternatively, the dry mass of the boiled or steamed noodles can be generally determined as the total mass of the raw material powder used for producing the noodles.

In the preparation of dough for bakery foods by the method of the present invention, boiled or steamed noodles are added to flours and mixed in the predetermined blending amount to prepare a pre-dough. Preferably, further yeast is added during this mixing. Also preferably, more water is added during this mixing. The amount of water added here can be adjusted in consideration of the amount of water in the boiled or steamed noodles. For example, the water content of the pre-dough (roughly the sum of the added water content and the water content of the flour and boiled or steamed noodles) is 100 mass in total for the flour and boiled or steamed noodles in terms of dry mass. It may be preferably 90 to 120 parts by mass, more preferably 95 to 115 parts by mass per unit. Further, if necessary, auxiliary materials such as sugars, salt, milk components, egg components, and fats and oils may be added. In a preferred procedure, the predetermined amount of boiled or steamed noodles is mixed with flour, yeast, water, sugar, salt, and if necessary, milk and egg components, and then fats and oils are added. Mix. The dough material can be mixed according to the procedure of the usual bread making method using a mixer or the like used for the usual bread making.

Further, in the method of the present invention, water is added during the mixing of the dough material (basinage). That is, the mixture (pre-dough) obtained by mixing the above-mentioned dough materials is further hydrated and mixed to prepare a bakery food dough. By the water addition, the texture of the produced bakery food can be improved while preventing the deterioration of the secondary processability of the dough. The amount of the water added is preferably 5 to 50 parts by mass, more preferably 8 to 40 parts by mass, and further preferably 10 to 30 parts by mass with respect to 100 parts by mass of the boiled or steamed noodles (including water). If the amount of water added is too small or too large, the workability of the dough will not be sufficiently improved. The timing of the water addition depends on the type of bakery food to be produced, but it is preferable that the dough material is in a state of being organized to some extent (dough-like). For example, the timing of water addition is preferably 3 minutes and 30 seconds after the first mixing of the dough material is started. Alternatively, when the fats and oils are blended, it is preferable that the timing of water addition is after the fats and oils are added to and mixed with the dough material. When adding water, the whole amount may be added at once, but it is preferable to add water gradually while mixing. The hydrated mixture is further mixed to obtain a bakery food dough.

The obtained bakery food dough can be obtained by fermenting, dividing or molding, if necessary, and then baking or oiling. The dough can be fermented, divided, molded, and baked or oiled according to the usual procedures in bread making. Preferably, the bakery food dough is subjected to primary fermentation, then split, shaped into a desired shape, and if necessary, secondary fermentation, then baked or oiled. The dough may be filled or toppings may be added before or after baking or oiling.

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

Production of bread Boiled udon noodles (containing flour, water and salt, water content 75% by mass) were prepared. A part of the boiled udon was set aside, and the dry mass was measured by the atmospheric pressure heating and drying method. A part of the strong flour (moisture content of about 14% by mass) used as a dough material was also separated, and the dry mass was measured by a normal pressure heating and drying method.
Using a vertical mixer, add strong flour, boiled udon, raw yeast, salt, sugar, defatted milk powder, and water in the amounts shown in Tables 1 and 2, and mix at low speed for 3.5 minutes, medium speed for 4 minutes, and high speed for 2 minutes. Then, shortening was added, and the mixture was mixed at low speed for 2 minutes to obtain a pre-dough. The bakery food dough was prepared by mixing the dough for 3 minutes at medium speed and 3 minutes at high speed while adding water little by little to the dough. Ferment the prepared dough for 90 minutes, divide it into 400 g, take a bench time of 25 minutes, shape it into a one-loaf bread shape, proof it for 70 minutes at a temperature of 38 ° C and humidity of 85%, and then heat it to 200 ° C / bottom. Bench was produced by baking at 220 ° C. for 30 minutes.

The secondary processability of the bakery food dough and the texture of the produced bread were evaluated according to the following evaluation criteria. The evaluation was performed by 10 trained panelists and the average score was calculated. The results are shown in Tables 1 and 2.
<Evaluation criteria>
(Secondary workability of fabric)
5 points: Easy to divide and mold 4 points: The hardness of the dough is slightly felt, but it is a little easy to divide and mold 3 points: The dough is a little hard, but there is no problem in division and molding 2 points: The dough is hard and difficult to divide and mold. 1 point: The dough is very hard and difficult to divide and mold (texture).
5 points: Moist and chewy texture 4 points: Slightly moist and slightly chewy texture 3 points: No dryness and slightly chewy texture 2 points: Slightly dry or slightly chewy It has a brittle texture and lacks a chewy texture. 1 point: It has a dry or brittle texture and does not have a chewy texture.

Claims (8)

It ’s a method of manufacturing bakery food.
(1) A dough material containing flour and boiled or steamed noodles is mixed to prepare a pre-dough. Here, the mass ratio of the flour to the noodles is converted into dry mass, and the flour: noodles. = 98: 2 to 80:20,
(2) To prepare a bakery food dough by adding water to the obtained pre-dough in an amount of 5 to 50 parts by mass per 100 parts by mass of the boiled or steamed noodles and mixing them.
Including, how. The method according to claim 1, wherein the method (1) comprises adding oils and fats to the dough material and mixing them. The first or second claim, wherein the water content of the pre-dough obtained in (1) is 90 to 120 parts by mass per 100 parts by mass of the flour and the boiled or steamed noodles in terms of dry mass. Method. The method according to any one of claims 1 to 3, wherein the noodles are at least one selected from the group consisting of udon, cold wheat, and somen noodles. The method according to any one of claims 1 to 4, wherein the flour contains 50% by mass or more of wheat flour. The method according to any one of claims 1 to 5, which comprises fermenting the bakery food dough obtained in (2) above. 6. The method of claim 6, comprising dividing the fermented dough. The method according to any one of claims 1 to 7, wherein the bakery food is bread.