JP3701959B1 - Bread with liquor - Google Patents

Abstract

【Task】
Providing bread with liquor that has excellent texture, flavor, and shelf life.
[Solution]
Breads characterized by blending liquor using koji including black koji [selection figure] None

Description

  TECHNICAL FIELD The present invention relates to breads containing alcoholic beverages that are excellent in storage stability and fine and rich in elasticity.

Generally, baker's yeast such as fresh yeast or dry yeast is used for the production of breads. When baked yeast is fermented, it decomposes the sugar in the dough to produce carbon dioxide and alcohol, which inflates the dough. On the other hand, as a manufacturing method peculiar to Japan, there is a method using sake yeast (yellow koji) instead of this baker's yeast. In other words, it is a method for producing bread in which a mixture of rice bran and rice with the addition of sake yeast and fermented (alcohol) is characterized by a rich flavor peculiar to alcohol. However, since the fermented state of the liquor is unstable due to the use of natural fermented seeds, the bread dough tends to droop at the time of molding, and there are disadvantages such as poor storage stability.
As a method for producing bread using liquor and koji mold, in addition to the conventional method using yellow koji, a mixture of koji koji made from wheat flour processed medium (patent document 1), wheat straw, etc. A method for producing a liquor for bread to which is added (Patent Document 2) is known.
Japanese Patent No. 2729667 Japanese Patent No. 2534870

  The purpose is to provide bread with rich flavor and umami by blending sake varieties using black persimmon into bread dough without dripping, fine texture and elasticity. .

(1) Bread characterized by blending a liquor using a koji containing a living black koji.
(2) The bread according to (1), wherein 30 to 50% of a liquor is blended.
(3) The bread according to (1) or (2), wherein the bread is a bread containing ingredients.
(4) The bread according to (3), wherein the ingredient is strawberry.
(5) The bread according to any one of (1) to (4), wherein one or both of yellow cocoon and white cocoon is blended as a brewer's rice cake.
(6) At least brewing sake using live black lees, kneading bread ingredients using the liquor, aging to create bread dough, dividing the bread dough individually, as it is or as wrapping A method of producing breads by individual molding, aging and baking.

The effects are as follows.
(1) By using black persimmon, bread with excellent storage stability and a very rich flavor and umami taste unique to sake types can be obtained.
(2) Even if a high amount of sake is blended, the dough is not dripped, the texture is fine and rich in elasticity, and a bread with a wine with excellent texture and appearance can be obtained.
(3) Citric acid produced by black lees improved the quality stability of the liquor, reduced the risk of contamination with germs, and produced a highly stable mash.

  The black panther blended in the present invention is not particularly limited, such as Aspergillus awamori and Aspergillus saitoi, and various black panthers can be used. It is preferable to add 1 to 15% of these black lees in the liquor.

  In the present invention, yellow liquor such as Aspergillus oryzae and Aspergilus sojae, white syrup such as Aspergillus kawacii, or yeast liquid obtained from cultured yeast can be used in addition to black moth. One type or two or more types can be blended with 15% as the upper limit.

In this invention, it is preferable to add 30-50% of the liquor which uses black lees to bread dough flour. Unlike traditional liquors that use twilight, the dough does not sag even when added over 30%, and it is finished into a fine, firm and elastic bread dough, and by blending up to 50% , Bread with a delicious liquor with increased flavor and umami.
If there are many black candy, it can be finished into a strong sour bread.

The breads of the present invention include “Anpan”, which is the origin of bread with alcoholic beverages, French bread (such as Fisell Batar), German bread (such as Kaisersenmel, rye bread), white bread (British bread), rich bread (Butter roll, Danish), Italian bread (Focaccia Panettone), Belgian bread (waffle), Middle Eastern bread (Nan Pita bread), or Chinese buns and liquor buns such as pork buns, pizza, etc. are mentioned. The present invention is not limited to these breads, and can be applied to any food using baker's yeast. Various ingredients such as jams and creams can be used for ingredients such as anpan. It is also effective as a dough for sweet bread.
Conventionally, the only koji used for sake types is yellow koji, but it has been confirmed that mixing the black koji clearly enhances the flavor of the sake type and increases the taste. Addition of 30% or more of liquor to bread dough would make the dough easier to drown and the bubbles would tend to become rough after baking. Finished in bread dough.
In addition, the quality stability of the liquor was improved by the citric acid produced by black lees, and the risk of contamination was reduced, making it possible to produce mash with higher stability.
The content of various amino acids, minerals, and organic acids is higher than that of conventional ones, and minerals such as calcium, potassium, and magnesium are also abundant, and citric acid is particularly abundant.
The component characteristics included in the bread of the present invention are also effective for health. For example, citric acid is expected to act to activate metabolism by reducing the alkalinity of bodily fluids and to reduce lactic acid in the body due to blood improvement and physical fatigue and stress.
It also helps supplement minerals such as calcium, magnesium, and iron, and is expected to be effective in suppressing arteriosclerosis, myocardial infarction, and stroke. Essential amino acids and nutrients such as vitamin B group are also contained more than conventional bread.

<Example 1> Anpan with liquor using black persimmon Azuki bean is prepared in a conventional manner using red beans.
1000 g of rice was steamed, 650 g of dried black rice bran, 2500 ml of water, and 200 ml of yeast solution were added and mixed, and allowed to stand at 13 to 20 ° C. for 6 days to prepare about 4000 g of sake. A bread dough was made using this liquor and bread ingredients, wrapped and baked to make an anpan. The bread was mixed with 100 wheat flour, sugar 25, water 15, eggs 20, salt 0.9, skim milk powder 3, margarine 8.6, and dry yeast. First, mix and stir a portion of the liquor and bread ingredients, mix and stir the remaining ingredients, and knead well, then separate, wrap, decorate, etc. I got an anpan with seeds. The manufacturing process is the same as in Example 2.

<Comparative Example 1> Anpan with liquor using twilight An Ogura Ann was prepared in the same manner as Example 1.
An anpan containing a koji liquor was obtained in the same manner as in Example 1 except that the dried koji was used instead of the black koji.

<Comparative example 2> Anpan using dry yeast The anpan using dry yeast used the commercial item.

<sensory evaluation>
The table shows the tabulation results of 10 monitors who evaluated the shape, fragrance and flavor of Example 1, Comparative Example 1 and Comparative Example 2 in 5 stages from 1 (lowest score) to 5 (highest score). It is shown in 1. Example 1 is excellent in the fineness and elasticity of the inside of the dough, rich in aroma and flavor unique to sake, and moist and comfortable to touch. Almost all items are highly evaluated compared to Comparative Example 1 and Comparative Example 2. Got.

<Delicious taste evaluation>
Table 2 shows the results of analysis tests on amino acids and the like for Example 1 and Comparative Example 1. As a result of analysis, it was found that Example 1 had more amino acids and minerals and more umami components than Comparative Example 1. Citric acid and malic acid are also high in content.

<Preservation evaluation>
For Example 1 and Comparative Example 2, a bacterial test was performed every 5 days for 30 days immediately after production. Bacteria testing was performed using general assessment methods for general bacteria and mold. The evaluation results are shown in Table 3. In Comparative Example 2, both bacteria and molds increased from 5 days after production, whereas in Examples, bacteria and molds did not increase even 30 days after production, and it was revealed that the storage stability was remarkably excellent.

  From the results of sensory evaluation, umami evaluation, and storage stability evaluation, by using black candy in the bread with sake seeds, the fineness and elasticity of the dough inside, excellent texture and flavor, and excellent storage stability It was shown that bread was obtained.

The example of a manufacturing process of bread containing black sake liquor is shown. Examples of raw materials used are shown in Table 4 and the manufacturing process is shown in FIG. Needless to say, time and blending are not limited to these, and there are variations.
As the raw material for the sake, rice, black rice bran, water, and yeast solution are used. Rice is steamed to make steamed rice. The cocoon can be used in an amount of about 5 to 20% of the total alcohol type. Black jade can be used in combination with black jade. When jaundice is used in combination, it is better to add a little lactic acid. In this example, only 6.5 kg of black candy was used. Lactic acid is not used.
For the production of liquor, koji is dissolved in water, steamed rice and yeast solution are added and mixed, and the mixture is allowed to lie at 13 to 20 ° C. for about 6 days to produce liquor with black lees. During the production process, moisture and the like are evaporated, and the finish of the liquor is about 40 kg.
In the bread preparation process, medium-sized seeds are produced, and then the main cake is charged and then individually baked to complete the bread.
Mix the produced black liquor with the black liquor and the medium seed ingredients except margarine and mix for 20 to 30 minutes. When about 10 minutes have passed, margarine is added. Start mixing at a low speed and then increase the rotational speed slightly. When adding margarine, adjust the agitation, for example, by reducing the number of revolutions. In this example, a little yeast was added, which has the effect of promoting fermentation.
After the stirring is completed, take the floor time at 70 to 80% humidity and 30 ° C. for about 30 minutes, so that the entire dough is calmed and blended.
Then divide it into pieces for one piece of bread. In this embodiment, it is about 38 g.
After separation, the bench time is taken for 10 to 15 minutes at room temperature of 25 to 28 ° C.
Then, wrap the ingredients such as red bean sauce manufactured separately. In this example, 33 g of red bean sauce was used.
After wrapping, proof at 80% humidity and 37 ° C for 1 hour. As a result, it is fermented and the bread dough swells.
Then, toppings such as yellowish and sesame were given and baked at 200 ° C. for 10 minutes to complete the anpan.

Production process diagram of bread with black sake of this Example 2

Claims (6)

Bread characterized by blending liquor using strawberry including live black candy. The breads according to claim 1, wherein 30 to 50% of a liquor is blended. The bread according to claim 1 or 2, wherein the bread is a bread containing ingredients. 4. The bread according to claim 3, wherein the ingredients are rice cakes. The bread according to any one of claims 1 to 4, wherein one or both of yellow cocoon and white cocoon is blended as a brewer's cocoon. At least the live black candy is used to prepare the liquor, the bread ingredients are used to knead the bread ingredients, and the dough is ripened to create the dough. A method of producing bread by baking, further aging and baking.