JP3774868B2 - Bread dough and method for producing bread - Google Patents

Description

  The present invention relates to a method for producing a rice cake type by kneading a part of the total wheat flour using hot water, and producing a bread dough using the type of rice cake, and bread from the bread dough The present invention relates to a method for producing breads.

Conventionally, a mixture of wheat flour and hot water is used to make a rice bran seed, and if necessary, after removing the heat of the rice bran seed after the kneading, it consists of the rice bran seed and at least flour, yeast, salt, sugar and water. There is known a method for producing breads having a soft and soft texture and having an original flavor of wheat flour by kneading raw materials to prepare bread dough, fermenting and baking.
Conventionally, as this type of method, for example, techniques disclosed in Japanese Patent Application Laid-Open Nos. 59-156236 and 2000-262205 are known.
In this method, for example, about 5% by mass to 50% by mass of wheat flour and a predetermined amount of hot water out of the total amount of wheat flour constituting the bread dough are prepared to make a hot water seed, and the hot water seed and the rest Bread by making flour dough by kneading flour, yeast, yeast food, salt, sugar, skim milk powder, oil and other ingredients that make up the remaining bread dough in the state of the raw material, fermentation and baking The production of dough.
And since the rice bran seeds are heat-treated with hot water, the wheat starch is partly gelatinized (gelatinized), so the water holding power is improved, and therefore, using the tea seeds Breads have the unique characteristics described above.
JP 59-156236 A JP 2000-262205 A

By the way, this conventional method has the following serious problems. That is, the conventional technology kneads wheat flour and hot water for a short time, and the temperature of the hot water also decreases quickly, so that the heat energy given to the hot water seed is insufficient, or the starch of the wheat starch of the hot water seed is pregelatinized. Low molecular weight was not enough.
Moreover, pre-gelatinization of the wheat starch of the teacup type was insufficient or not constant due to the temperature change of the wheat flour. That is, the temperature of the flour varies greatly depending on the season. In summer, the temperature of the flour can be 30 ° C or higher. Therefore, it is necessary to adjust the brewing temperature with hot water with a relatively low temperature. However, the temperature at the top of the hot water seed was difficult to stabilize. Furthermore, since the temperature of wheat flour can be 10 ° C or lower in winter, it is difficult to raise the temperature to the minimum roasting temperature to achieve sufficient alpha conversion of wheat starch even if 100 ° C boiling water is used. It was.
In the first place, the conventional technology creates hot water seeds by the natural release of thermal energy accompanying the temperature drop of hot water, making process control difficult and difficult to create uniform and stable hot water seeds for each batch. Was accompanied. Naturally, the lack of stability of the soy sauce produced in this way is due to the sweetness of malt sugar derived from wheat flour and the softness of the soy bread and the crispyness of the crust. It was inevitable to affect the quality of aging and prevention of aging.

The present invention has been made in view of the above-mentioned problems, and by mixing a portion of flour while warming it with warm water to create a teacup seed, sufficient thermal energy is given to the teacup seed. By giving it under control, it promotes the gelatinization and lowering of molecular weight of wheat starch to increase the volume of baked breads using this kind of yuzu and improve the softness of moistness and the effect of preventing aging over time. Provides a method for producing bread that achieves good crispness and mouth melting, increases the amount of maltose derived from wheat flour, improves sweetness and flavor, and increases the sugar content of hot water The purpose is to do.
In addition, the present invention provides a method for producing breads, which makes it possible to easily produce a uniform and stable hot water type at all times, and achieves the stability of the quality of the baked breads produced using the same. The purpose is to do.
Furthermore, the present invention provides a method for producing breads using the above-mentioned hot-boiled rice seeds, in particular, the bread dough after kneading is not excessively soft and has a certain elasticity, is not excessively sticky and is suitable. Maintains properties, has mechanical resistance, baked bread has oven spring and volume, has good waist, and the quality of baked bread in mechanical mass bread is stable between products, etc. An object of the present invention is to provide a method for producing breads with improved quality.

The present invention for solving such problems is as follows.
A can body provided with a stirrer and a jacket portion covering the can body.
A kneader that warms the can body by supplying and stirring while indirectly heating the inside of the can body
Used, the at least a portion of the total flour content of flour and 40 to 65 ° C. hot kneader
A hot water seed preparation step for producing a hot water seed by mixing while heating for 8 to 15 minutes until the temperature reaches 55 to 70 ° C., and using the hot water seed The present invention provides a method for producing a bread dough comprising a bread dough making process for making bread dough. In this case, it is more effective to introduce the raw material such as flour after the warm water is charged into the kneader. Here, “at least” is meant to include the case where a secondary material such as salt, sugar, skim milk powder, rice flour, fats and oils is added as necessary as the raw material of the above-mentioned yukata seeds (hereinafter, The same applies in this specification).
Moreover, this invention provides the manufacturing method of bread which manufactures bread from the bread dough manufactured as mentioned above.
In the bread dough making process, any method may be used to create the bread dough using the yuzu seeds, for example, any method such as the straight koji method, the middle seed method, or the pre-seeding method described later.
Thus, at least a portion of the total flour amount and 40 to 65 ° C. warm water are heated until the soaking temperature is equal to or higher than the temperature of the hot water, or until the soaking temperature is 55 to 70 ° C. However, by mixing the hot water as in the conventional case, it is possible to promote the conversion of wheat starch into alpha and low molecular weight by giving sufficient heat energy under the control. Will be able to. As a result, the volume of baked bread is increased, the softness of both crust and crumb is improved and the effect of preventing aging over time is improved. This increases the sweetness and fragrance, and also increases the sugar content of the teacup.
In addition, it becomes possible to easily create a uniform and stable hot water seed at all times, and the stability of the quality of the baked breads produced using the same is hindered by the destabilization of the hot water seed. Can be prevented.

The warm water is usually 40 to 65 ° C., preferably 40 to 60 ° C., more preferably 45 to 60 ° C., and still more preferably 45 to 55 ° C. It can be configured.
If the temperature of the hot water exceeds 65 ° C., the temperature of the hot water seed tends to increase, reaches the predetermined hot water temperature quickly, shortens the mixing time of the hot water seed, and gives heat to the hot water seed. Energy will be reduced, and it will also affect the hydration of teacup seeds. If it becomes like this, the gelatinization etc. of the wheat starch will be insufficient. On the other hand, when the temperature of the hot water is lower than 40 ° C., the kneading time of the hot water type becomes remarkably long, and the stability of the prepared hot water type becomes inferior. In addition, since the temperature difference between the hot water seed and the heating surface becomes large at the beginning of the kneading, the hot water seed has a large difference in heating temperature locally, and it is easy to lack the uniformity of heating, resulting in a non-uniform hot water seed. .
Preferably, it is effective that the soaking temperature is 55 to 70 ° C. The temperature at which the hot water seed is produced, that is, the internal temperature of the hot water seed immediately after the hot water is adjusted to 55 ° C to 70 ° C. When the temperature at the brewing is low, the formation of maltose in the syrup seeds and the pre-gelatinization of the wheat starch become insufficient, so that the baked breads made using this syrup seeds have maltose derived from the original wheat flour. There is a risk that sweetness and fragrance, moist softness and good crispness and melting of the mouth may not appear. Therefore, the temperature of the hot water seed is preferably 55 ° C. or higher, more preferably 60 ° C. or higher.
On the other hand, when the temperature of the soup seed is high, wheat starch may swell and burst excessively, and heat denaturation of wheat gluten in the soy sauce after kneading may proceed excessively. In such a case, the problem solving effect of the conventional method may not be remarkably exhibited by the present invention. Accordingly, the soaking temperature is desirably 70 ° C. or lower, and more desirably 65 ° C. or lower.
That is, the temperature of the hot water seed is preferably 55 ° C to 70 ° C, more preferably 60 ° C to 65 ° C.

Furthermore, it is set as the structure which makes the amount of flour used at the said hot-bowl seed | species preparation process 5 to 40 mass% of the total flour amount as needed. In this case, it is more effective to make the amount of flour 10 to 30% by mass of the total amount of flour. Preferably, the amount of the flour is more effectively 10 to 20% by mass of the total amount of flour.
If the amount of wheat flour in the sorghum seed is too large, the bread dough prepared using this sorghum seed will be too soft and weak in strength, will have a strong stickiness, and will lack mechanical resistance. And the baked bread made from such bread dough has a small volume, has poor waist and tends to be crushed, and further lacks the stability of the quality of the baked bread in mechanical mass production. On the other hand, if the amount of wheat flour of the teacup seed is too small, the feature of using the teacup seed of the present invention will not appear. Therefore, it is desirable that the amount of wheat flour of the teacup is the amount described above. The amount of wheat flour of the teacup can be arbitrarily increased or decreased depending on how much the baking bread is given the characteristics of using the teacup of the present invention.

Furthermore, it is set as the structure which makes the quantity of the said warm water 50-200 mass% with respect to flour as needed. Preferably, the amount of the warm water is 80 to 150% by mass with respect to the flour. As a result, it is possible to efficiently and surely give thermal energy to the hot water seed without mixing for a long time, thereby promoting the gelatinization and low molecular weight of the wheat starch.
Moreover, it is set as the structure which makes chaos time 5 to 20 minutes in the said hot-bowl seed | species preparation process as needed. Preferably, the chaos time is 8 to 15 minutes, and more preferably 8 to 12 minutes. As a result, heat energy can be efficiently and reliably given to the rice bran seeds to promote alpha conversion and low molecular weight conversion of wheat starch in a relatively short time.

  Furthermore, it is set as the structure which adds fats and oils and mixes in the said hot-bowl seed | species preparation process as needed. Preferably, it is more effective to add 5 to 30% by mass of fats and oils to the wheat bran seed flour in the above-mentioned tea cup seed preparation step. Thereby, the heat storage effect of the teacup seeds during the process of making the teacup seeds is further enhanced, and it is possible to further promote the gelatinization and lower molecular weight of the wheat starch. In addition, since the amount of fats and oils added can be reduced in the process of making bread dough using this sesame seed, the kneading time is shortened, and sufficient binding of wheat gluten in the bread dough can be achieved even with a short kneading time. Development can be achieved. Furthermore, the adhesiveness of the teacup seed can be reduced, and a smooth teacup seed can be created.

Furthermore, if necessary, a ripening step for aging the hot water seeds at low temperature is provided after the hot water seed preparation step. As a result, the oil and fat and water are stably emulsified by the emulsifying action of the wheat protein, and the uniform hydration proceeds as a whole. Improve the anti-aging effect of the fabric. In addition, adjustment to the optimum temperature of the koji temperature in the preparation process of the bread dough using the yuzu koji seeds (although it varies depending on the type and manufacturing method of the bread, it is usually 26 to 29 ° C., but is not limited thereto) It becomes easy.
In this case, in the aging step, it is more effective to ripen the hot water seed at 5 to 20 ° C. for 12 to 24 hours.
The breads of the present invention refer to bread produced by baking bread, confectionery bread, roll bread, French bread and the like.
Further, in the present invention, “heating” is a concept including all heating methods suitable for the production of a kind of hot water, and is not limited to the heating methods shown in Examples described later.

As described above , according to the bread dough manufacturing method and bread manufacturing method of the present invention, the can comprises a can body provided with a stirring device and a jacket portion covering the can body, and the jacket portion is steamed.
A kneader that warms the can body by supplying and stirring while indirectly heating the inside of the can body
Used, the at least a portion of the total flour content of flour and 40 to 65 ° C. hot kneader
Of was charged into the can body, creating a hot捏種by kneading while warming 8-15 minutes until捏上temperature of 55 to 70 ° C., also the bread dough using該湯捏種Therefore, compared with the case where hot water is used as in the prior art, it is possible to promote alpha conversion and low molecular weight conversion of wheat starch by giving a sufficient amount of heat energy to the hot water seeds under control. As a result, the volume of baked bread is increased, the softness of both crust and crumb is improved and the effect of preventing aging over time is improved, both crust and crumb are improved in crispness and mouth melting, and maltose derived from wheat flour. As a result, the sweetness and fragrance are improved, and the sugar content of the syrup is increased.
In addition, it becomes possible to easily create a uniform and stable hot-boiled seed at all times, and that the stability of the quality of the baked bread produced using this is hindered by the destabilization of the mixed-type seed. Can be prevented.

And in the case of preferred embodiment using 45-60 degreeC warm water as warm water, the situation which reaches | attains to predetermined | prescribed soot temperature early, or the kneading | mixing time of a tea-bowl kind becomes remarkably long is prevented. It is possible to further promote the alpha conversion and the low molecular weight conversion of the wheat starch of the rice bran seed. As a result, the volume of baked bread is increased, the softness of both crust and crumb is improved and the effect of preventing aging over time is improved, both crust and crumb are improved in crispness and mouth melting, and maltose derived from wheat flour. The sweetness and fragrance are improved by increasing the production amount of sugar, and the sugar content increases as a whole.
In addition, when the koji temperature is 55 to 70 ° C., preferably 60 to 65 ° C., the koji temperature is lowered, and the formation of maltose in the yuzu seed and the pre-gelatinization of wheat starch are insufficient. Or the temperature at which the temperature of the rice bran seed is increased, and the situation where the wheat starch excessively swells and bursts may be prevented, and the effects of the present invention can be further exhibited. it can.

Furthermore, in the case where the amount of flour used in the hot water seed preparation process is 5 to 40% by mass, preferably 10 to 30% by mass, more preferably 10 to 20% by mass of the total flour amount, The amount of flour of the seeds is too large, and the bread dough is remarkably too soft and the strength becomes weak, or it becomes possible to prevent such a situation that the property becomes strong, and the effect of the present invention can be further exhibited. it can.
Furthermore, when the amount of hot water is 50 to 200% by mass, preferably 80 to 150% by mass, with respect to the flour, heat energy is efficiently and surely given to the tea seeds without chasing for a long time. It will be possible to promote the gelatinization and low molecular weight of wheat starch.
Further, when the chaotic time is set to 5 to 20 minutes, preferably 8 to 15 minutes, in the hot water seed preparation process, heat energy is efficiently and reliably applied to the hot water seed in a relatively short time. It becomes possible to promote alpha conversion and low molecular weight of wheat starch.

  Furthermore, when adding fats and oils in the hot water seed preparation process, preferably when adding 5 to 30% by weight of fats and oils to the wheat flour and mixing, The heat storage effect of the rice bran seed during the production process is further enhanced, and the gelatinization and lower molecular weight of the wheat starch can be further promoted. In addition, since the amount of fats and oils added can be reduced in the bread dough making process using this yukata dough, the kneading time is shortened, and the wheat gluten in the bread dough is sufficiently bound even in a short kneading time. Development can be achieved. Furthermore, the adhesiveness of the teacup seed can be reduced, and a smooth teacup seed can be created.

  Furthermore, when a ripening step for aging the hot water seeds at a low temperature is provided after the hot water seed making process, the fats and waters are stably emulsified by the emulsifying action of the wheat protein. Thus, uniform hydration proceeds, so that the composition of the teacup seeds can be homogenized as a whole, and the anti-aging effect of the baked bread dough can be improved.

  Furthermore, especially in the kneading of bread dough, if it is a straight kneading method, the intermediate dough preparation and the intermediate dough are kneaded through the intermediate dough preparation step, or the middle seed method or the above-mentioned pre-seeding method By adopting, the bread dough after kneading does not become excessively soft and has a certain elasticity even if you use a tea cup seed, it has no excessive stickiness and maintains an appropriate property, mechanical resistance The baking pans have a large volume with an oven spring, have a good waist, and can stabilize the quality of the baked product in a large quantity of mechanical bread making between products. Can do.

Hereinafter, a method for producing bread according to an embodiment of the present invention will be described with reference to the accompanying drawings.
First, a first embodiment of the present invention will be described. As shown in FIGS. 1 and 2, the basic configuration of the first embodiment of the present invention employs the straight rice method (straight method), and at least a portion of the total amount of flour is heated with hot water. A hot water seed preparation step (1-1) in which the hot water seed is prepared while being heated and mixed, and an aging step (1-2) in which the hot water seed is aged at a low temperature after the hot water seed preparation step. ), And the bread dough preparation step (1-3) for preparing bread dough by kneading the raw material consisting of yuzu seed and at least the remaining amount of flour, the total amount of yeast and water, and fermenting the bread dough, Dividing and rounding, taking bench time, degassing and shaping, bread dough fermentation process (1-4) and baking process (1-5) to bake this bread dough And comprising.
Hereinafter, each step will be described in detail.

(1-1) Hot water seed preparation process In this hot water seed preparation process, as shown in FIG. 1, at least some flour and 40-65 degreeC warm water are more than the temperature of warm water, as shown in FIG. Knead while warming until it reaches the soaking temperature or until it reaches 55 to 70 ° C.
The amount of flour is preferably 5 to 40% by mass of the total amount of flour, more preferably 10 to 30% by mass of the total amount of flour, and still more preferably 10 to 20% by mass of the total amount of flour. .
In addition to wheat flour, one or two or more kinds arbitrarily selected from salt, sugar, skim milk powder, rice flour and the like can be added in an appropriate amount. As a result, the bread dough using the teacup seeds and the teacup seeds can be tightened. At this time, it is desirable to add fats and oils, and it is more desirable that the fats and oils are added in an amount of 5 to 30% by mass with respect to the yukata-type flour. Here, as fats and oils, butter, margarine, shortening, lard, and other fats and oils for bread making can be used regardless of shapes such as solid and liquid.
As warm water, warm water of 40 to 65 ° C. is used, but preferably warm water of 40 to 60 ° C., more preferably 45 to 60 ° C., still more preferably 45 to 55 ° C. is used. The amount of warm water is 50 to 200% by mass, preferably 80 to 150% by mass with respect to the yukata-type flour.
The soaking temperature (end point temperature) is preferably set to 55 to 70 ° C, more preferably 60 to 65 ° C. The chaos time is preferably 5 to 20 minutes, more preferably 8 to 15 minutes, and even more preferably 8 to 12 minutes.

(1-2) Ripening Step Returning to FIG. The hot water seed is preferably aged at 5 to 20 ° C. for 12 to 24 hours. For example, it is divided into 15 kg, flattened, wrapped in a resin sheet, and aged for 17 to 18 hours with air conditioning at 12 to 13 ° C.
(1-3) Bread dough preparation process Next, a bread dough is prepared by kneading hot water seeds and at least a remaining amount of flour, a total amount of yeast and water. At this time, the raw material consisting of the hot water seed, the remaining amount of flour, the total amount of yeast, water and the like can be put together into the mixer and mixed together.
The amount of flour used in preparing this bread dough is the remaining amount of flour used when the above-mentioned hot water seed is prepared. The amount of yeast can be added in the usual straight method.
In addition, when making this bread dough, in addition to this, one or more kinds selected from yeast food, oxidizing agents, dough improving agents, emulsifiers, sugars, salts, skim milk powder, fats and oils, dairy products, etc. It is possible to use things appropriately. As will be described later, it is desirable that the fats and oils are not added first but added later and mixed in the middle.

(1-4) Bread dough fermentation process This bread dough is fermented for a required time. Fermentation can employ the fermentation conditions (time, temperature, humidity) of a conventional direct fermentation method.
Here, after fermentation at the floor time, it is divided and rounded. After that, take a bench time, degas and reshape, and then dig.
(1-5) Baking process Bread dough after baking is baked. In this baked bread, since it becomes possible to promote the alpha conversion and low molecular weight of the wheat starch of hot water kind compared to the case of using hot water as in the past, the volume of the baked bread is increased. Both crust and crumb are soft and moist and prevent aging, and both crust and crumb have better crispness and mouth-melting.In addition, the production of maltose derived from wheat flour increases, resulting in sweetness. And incense will be improved, and the sugar content of the teacup will increase.
In addition, it becomes possible to easily create a uniform and stable hot water seed at all times, and the stability of the quality of the baked breads produced using the same is hindered by the destabilization of the hot water seed. Can be prevented.

Next, a second embodiment will be described.
As shown in FIG. 3, the basic configuration of the second embodiment of the present invention is the application of the direct culling method, and the conventional direct culling method is improved for the bread dough production process. Although it was made into the characteristic peculiar to invention, the hot water seed preparation process (2- 1) and after the brewing seed preparation process, the ripening process (2-2) in which the brewing seed is ripened at low temperature and the raw material comprising at least the remaining amount of flour, the total amount of yeast and water is mixed to produce an intermediate dough An intermediate dough creation step (2-3) for creating a dough, a bread dough creation step (2-4) for creating a bread dough by kneading tea seeds and intermediate dough, and fermenting the bread dough, Divide and round, take bench time, degas and shape before taking proof And down dough fermentation step (2-5), formed by a firing step of firing the bread dough (2-6).

Specifically, first, the hot water seed preparation step (2-1) and the aging step (2-2) are the same as those in the first embodiment described above.
(2-3) Intermediate dough production process The raw material which comprises the bread dough which consists of at least the remaining flour, yeast, and water other than a teacup seed is mixed beforehand, and an intermediate dough is produced. The amount of flour used in creating the intermediate dough is the remaining amount of flour used when the above-mentioned hot water seed is created. The amount of yeast can be added in the usual straight method.
When creating an intermediate dough, one or more selected from yeast food, oxidizing agents, dough improving agents, emulsifiers, salts, sugars, skim milk powder, oils and fats, dairy products, etc. It is possible to use a quantity. As will be described later, it is desirable that the fats and oils are not added at this time, but added to the intermediate dough and mixed, and finally added and kneaded.
The kneading of the raw materials for creating the intermediate dough is carried out until at least the pickup stage (low speed stirring) enters the cleanup stage (water drain) and the water is completely dispersed and absorbed into the flour to form one lump dough. Furthermore, it is desirable to enter the development stage until the intermediate wheat gluten has developed to some extent. On the other hand, it is not desirable to chaos until the final stage.

(2-4) Bread dough creation step Next, the bread dough is created by kneading the tea seeds and the intermediate dough.
In the present invention, as described above, after producing the teacup seeds and the intermediate dough, the teacup seeds are added to the intermediate dough and kneaded to create bread dough.
All of the conventional techniques are used to make bread dough using yuzu koji, and the remaining yuzu koshi and the remaining flour, yeast, yeast food, salt, sugar, skimmed milk powder, fats and other remaining dough. The dough was made by kneading the ingredients constituting the ingredients in the state of the ingredients. On the other hand, in this embodiment, after producing the teacup seed and the intermediate dough, the bread dough is created by adding the teacup seed to the intermediate dough and kneading.
The kneading of the intermediate dough and the teacup seed for making the bread dough is performed until the optimum state of the dough is obtained. At this time, as described above, the fats and oils are not added at the time of kneading the intermediate dough, but are added and kneaded after the wheat gluten is completely combined at the time of kneading the intermediate dough for making bread dough and the hot water type. It is desirable to knead uniformly in bread dough. This is because if the fat or oil is added before the wheat gluten is completely bound, the binding may be inhibited.
In the present embodiment, it is necessary to use strong flour as the flour used when creating the intermediate dough, and it is also desirable to use strong flour as the flour used when creating the hot water seed.

(2-5) Bread dough fermentation process This bread dough is fermented for a required time. Fermentation can adopt the fermentation conditions (time, temperature, humidity) of the conventional direct fermentation method here as well.
Here, after fermentation at the floor time, it is divided and rounded. After that, take a bench time, degas and reshape, and then dig.
(2-6) Baking process Bread dough after baking is baked. In this baked bread, since it becomes possible to promote the alpha conversion and low molecular weight of the wheat starch of hot water kind compared to the case of using hot water as in the past, the volume of the baked bread is increased. However, both crust and crumb have improved moist softness and anti-aging effect over time, crust and crumb both have better crispness and mouth-melting, and the amount of maltose derived from wheat flour has increased, resulting in sweetness. And incense will be improved, and the sugar content of the teacup will increase.
In addition, it becomes possible to easily create a uniform and stable hot water seed at all times, and the stability of the quality of the baked breads produced using the same is hindered by the destabilization of the hot water seed. Can be prevented.
Furthermore, by mixing koji seeds with pre-made intermediate dough, the bread dough after kneading does not become excessively soft and does not have excessive elasticity even if it is used. Maintains proper properties, has mechanical resistance, baked bread has a large oven spring and large volume, has good waist, and stabilizes the quality of baked products in mechanical mass bread making between products Will be able to.

Next, a third embodiment will be described.
As shown in FIG. 4, the basic configuration of the third embodiment of the present invention employs a medium seed method, and at least a portion of the total amount of flour is kneaded while warming with warm water. Then, the teacup seed creation step (3-1) for creating the teacup seed, the maturing step (3-2) for aging the teacup seed at a low temperature after the teacup seed creation step, and at least the total flour amount A middle seed preparation step (3-3) in which a part of flour, a whole amount of yeast, or a standard amount of yeast, yeast food and water normally added to a middle seed in a conventional method are mixed to create a middle seed, and this Bread dough creation to create bread dough by kneading medium seed fermentation process (3-4) for fermenting medium seeds and raw materials consisting of hot water seeds, medium seeds after fermentation, at least remaining amount of flour and water Step (3-5), fermenting bread dough, dividing and rounding, bench Taking im, a bread dough fermentation step which takes the final proof after performing the degassing and shaping (3-6), formed by a firing step of firing the bread dough (3-7).

Specifically, first, the hot water seed preparation step (3-1) and the aging step (3-2) are the same as those in the first embodiment described above.
(3-3) Medium seed preparation step On the other hand, in addition to the tea seeds, at least some of the total flour, all yeast, or a raw material consisting of standard amounts of yeast and water that are usually added to medium seeds in a conventional manner Create a medium seed by chaos.
In this step, the flour uses 50% by mass or more of the total amount of flour constituting the bread dough. The amount of the flour used here is preferably 60% by mass to 80% by mass in the total amount of flour.
(3-4) Middle seed fermentation process After making a middle seed in this way, a middle seed is fermented. The conventional medium-type fermentation conditions (time, temperature, humidity) can be employed.

(3-5) Bread dough creation process Next, the bread dough is created by kneading the raw material consisting of the teacup seed, the middle seed after fermentation, and at least the remaining amount of flour and water.
(3-6) Bread dough fermentation process This bread dough is fermented for a required time. Fermentation can employ the fermentation conditions (time, temperature, humidity) of the conventional medium-type method.
Here, after fermentation at the floor time, it is divided and rounded. After that, take a bench time, degas and reshape, and then dig.
(3-7) Baking process Bread dough after baking is baked. In this baked bread, since it becomes possible to promote the alpha conversion and low molecular weight of the wheat starch of hot water kind compared to the case of using hot water as in the past, the volume of the baked bread is increased. However, both crust and crumb have improved moist softness and anti-aging effect over time, crust and crumb both have better crispness and mouth-melting, and the amount of maltose derived from wheat flour has increased, resulting in sweetness. And incense will be improved, and the sugar content of the teacup will increase.
In addition, it becomes possible to easily create a uniform and stable hot water seed at all times, and the stability of the quality of the baked breads produced using the same is hindered by the destabilization of the hot water seed. Can be prevented.
In addition, by mixing the raw material consisting of the hot water seed, the previously prepared medium seed, and the remaining amount of flour, water, etc., the bread dough after mixing is not excessively soft even if the hot water seed is used. It has the elasticity of the above, maintains an appropriate property without excessive stickiness, has mechanical resistance, baked bread has a large oven spring and large volume, has good waist, and in mechanical bulk baking The quality of the fired product can be stabilized between products.

  Next, a fourth embodiment of the present invention will be described. As shown in FIG. 5, the basic configuration of the fourth embodiment of the present invention is that of the previous seed method (applying the middle seed method, which is improved to a characteristic characteristic of the present invention. Brewing method), and at least a portion of the total amount of flour is kneaded with warm water while being kneaded to create a hot water seed preparation step (4-1), After the seed preparation step, a ripening step (4-2) in which the hot water seeds are ripened at a low temperature, and at least a part of the total wheat flour, a part of the total yeast amount, and a raw material consisting of water. Pre-seed preparation step (4-3) for kneading and creating the previous seed, pre-seeding fermentation step (4-4) for fermenting this previous seed, and hot water seed, the previous seed after fermentation and at least the remaining amount Bread dough making process (4-) by mixing raw materials consisting of flour, remaining yeast and water ), Fermenting the bread dough, dividing and rounding, taking bench time, degassing and shaping before taking the bread dough fermentation process (4-6), and this bread dough And a firing step (4-7).

Specifically, first, the hot water seed preparation step (4-1) and the aging step (4-2) are the same as those in the first embodiment.
(4-3) Pre-seed preparation process On the other hand, in addition to the teacup seed, at least a part of the total flour amount, a part of the total yeast amount, and a raw material consisting of some yeast and water are mixed, and the previous seed is prepared. create.
In this step, wheat flour is used in an amount of 20% to 50% by weight based on the total amount of flour constituting the bread dough. As for the quantity of the flour used here, 30 mass%-50 mass% are more desirable among the amount of total flour.
In addition, in the step of creating the previous seed, a part of the total yeast amount is used. It is desirable that the yeast amount be 0.5% by mass to 1.5% by mass based on the total flour amount.
(4-4) Pre-seed fermentation process After making the pre-seed in this way, the pre-seed is fermented. This previous type of fermentation can be carried out by employing the medium type fermentation conditions in the conventional medium type method.
(4-5) Bread dough creation process Next, a bread dough is created by mixing raw materials consisting of a tea seed, a pre-fermented seed, and at least a remaining amount of flour, a remaining amount of yeast and water. . At this time, the raw material consisting of the hot water seed, the previous seed after fermentation, the remaining amount of flour, the remaining amount of yeast, water and the like can be introduced into the mixer together and mixed at once. However, when adding fats and oils, it is desirable to add them during the kneading. The amount of yeast is desirably 0.3% by mass to 1.6% by mass.
Furthermore, the total amount of yeast combined with the amount of yeast used in the previous seed preparation step and the amount of yeast used in the bread dough preparation step is 1.5% by mass to 3.0% by mass with respect to the total amount of flour. %, And more desirably 1.5% by mass to 2.5% by mass.

(4-6) Bread dough fermentation process This bread dough is fermented for a required time. Fermentation can adopt the fermentation conditions (time, temperature, humidity) of the conventional medium seed method.
Here, after fermentation at the floor time, it is divided and rounded. After that, take a bench time, degas and reshape, and then dig.
(4-7) Baking process Bread dough after baking is baked. In this baked bread, since it becomes possible to promote the alpha conversion and low molecular weight of the wheat starch of hot water kind compared to the case of using hot water as in the past, the volume of the baked bread is increased. However, both crust and crumb have improved moist softness and anti-aging effect over time, crust and crumb both have better crispness and mouth-melting, and the amount of maltose derived from wheat flour has increased, resulting in sweetness. And incense will be improved, and the sugar content of the teacup will increase.
In addition, it becomes possible to easily create a uniform and stable hot water seed at all times, and the stability of the quality of the baked breads produced using the same is hindered by the destabilization of the hot water seed. Can be prevented.
Furthermore, by mixing the raw material consisting of the teacup seed and the pre-prepared seed with the remaining amount of flour, the remaining amount of yeast and water, etc., the bread dough after mixing is excessive even if the hot water seed is used. It does not become soft and has a certain elasticity, maintains an appropriate property without excessive stickiness, has mechanical resistance, baked bread has a large oven spring, large volume, good waist, and machine It becomes possible to stabilize the quality of the baked product in the mass production bread.
Moreover, since the present invention does not create a middle seed by previously mixing 70% by weight of the flour, the total amount of yeast and yeast food, as in the conventional middle seed method, As the fermentation of medium seeds composed of a large amount of wheat flour advances, the amount of fermentation products such as alcohol and organic acids increases, and the baked goods lose the sweetness and flavor of maltose derived from wheat flour. Nor.
Therefore, according to the present invention, while maintaining this as much as possible without losing the sweetness and fragrance of maltose derived from wheat flour, which is characteristic of breads produced by the straight-boiled method using hot water seeds, Solve technical challenges.

  Next, a modification of the embodiment of the present invention will be shown. In the third and fourth embodiments, in the bread dough making process, the hot water seed is coated with the middle seed or the previous seed after fermentation, and then charged into the mixer for kneading. For coating, most or part of the air is degassed from the middle or previous seed after fermentation. As a result, the bread dough can be uniformly kneaded while the glutinous seeds with significantly increased stickiness are sufficiently bound to the wheat gluten and protected with the middle or previous seeds that have extensibility. Thus, it can be said that the present invention is more effective in achieving the effects of the present invention.

  Next, another modification of the embodiment of the present invention will be described. In the fourth embodiment, it is desirable not to add yeast food, an oxidizing agent, an enzyme agent, an emulsifier and other dough improving agents in the step of creating the previous seed. In the above-described conventional method, the yeast food, the oxidizing agent, and the enzyme agent are generally added in the medium mixing process, and the emulsifier may be added in the medium mixing process. . However, in the present invention, when these dough improving agents are added in the step of creating the previous seed, the fermentation of the previous seed proceeds too much, or the tolerance to changes in the fermentation conditions of the bread dough after kneading is reduced. Therefore, it is desirable to avoid this phenomenon.

  In the third and fourth embodiments, it is desirable that the flour used in at least the middle seed or the previous seed preparation process and the bread dough preparation process is a strong flour. When using weak flour and / or medium flour as part of the flour, if the amount used is not moderate, the dough after baking will be too soft and weak, and the baked dough will also retain There is a possibility that the problems of the above-mentioned conventional techniques such as poor quality cannot be solved sufficiently. Furthermore, it is most desirable that the yukata-type wheat flour is also a strong flour.

Next, each example will be described.
[Example 1-1]
Example 1-1 is an example of a hot water seed preparation process and an aging process.
The teacup seed creation is performed by the following process.
1) Put warm water of 50 ° C into the kneader.
As the kneader, a steam heating type, a gas direct flame type, and the like are known, but in this embodiment, a steam heating type is used. This is roughly composed of a can body equipped with a stirrer and a jacket portion covering the can body, and the can body is warmed by supplying high-temperature steam to the jacket portion, and the ingredients thrown into the can body are indirectly The mixture is stirred while heating.
2) Put a part of oil and fat, flour, salt, sugar (upper white sugar) in this order in a kneader.
Fig. 6 (a) shows the dough blending ratio of the hot water seeds. Here, the blending ratio of the fats and oils is 20% by mass with respect to the wheat bran flour.
3) Roughly mix for 1 minute without passing steam to make it uniform.
4) While heating at a vapor pressure of about 0.05 MPa, knead at 24 rpm for about 10 minutes and raise the dough temperature to 62-63 ° C. When kneading progresses at the time of chaos, the dough starts to gather and the color of the dough becomes slightly yellowish.
As a result, a teacup seed is created.

Then, this hot water seed is aged in an aging process.
The hot water seed is divided into 15 kg, flattened, wrapped in a resin sheet, removed from the heat, and aged for 17 to 18 hours with air conditioning at 12 to 13 ° C.

[Example 1-2]
Example 1-2 is substantially the same as Example 1-1 described above, but, as shown in FIG. 6 (b), in the dough blending ratio of the teacup seeds, the fat and oil blending ratio is changed to the yukata seed flour. On the other hand, it is 10% by mass.
[Example 1-3]
Example 1-3 is substantially the same as Example 1-1 above, but as shown in FIG. 6 (c), fat and oil are not added in the dough blend of hot water seeds (the blending ratio of fats and oils is 0). mass%).

[Example 2]
Example 2 is an example of the second embodiment. As the hot water seed, any of the hot water seeds prepared in Example 1-1, Example 1-2, and Example 1-3 was used.
(1) Intermediate dough making process Intermediate dough by adding all ingredients (except oils and fats) constituting wheat flour and other bread dough, except for yuzu seed, and kneading at low speed 2 minutes and medium speed 4-5 minutes Create The raw material mixing ratio of the intermediate dough is shown in FIG. The intermediate dough has some gluten binding.
(2) Bread dough creation process Moreover, in Example 2, the bread dough creation process was performed as follows.
To the intermediate dough, the above-mentioned hot water seed is added so that the flour of the hot water seed becomes 20% by mass of the total flour amount, and kneaded at a low speed of 1 minute and a medium speed of 5 minutes. Add fats and oils to the kneaded dough and knead at a low speed of 1 minute and a medium speed of 5 minutes. Adjust the soaking temperature to 27 ° C.
Thereby, bread dough is created.

(3) Subsequent production process first fermentation (floor time) 60 minutes divided (using a divider) 500 g
Rounding (using a rounder)
Intermediate fermentation (bench time) 28 ° C 20 minutes crush (outgassing)
Curling (Correcting of pressure cloth) / M-folding (using automatic machine)
Proofer 38 ℃ 50 minutes firing 200 ℃ 35 minutes

(Results of Example 2)
The bread dough produced in this way has moderate extensibility and flexibility, has a modest adhesiveness, does not loosen or cut during the subsequent machine manufacturing process, does not deteriorate the adhesiveness, The bread baked bread dough has a large volume, has a soft and moist aging prevention effect, has a sweetness and aroma of maltose derived from wheat flour, and has an increased sugar content in the varieties.

[Example 3-1]
Example 3-1 is an example of the third embodiment. As the teacup seeds, the teacup seeds (without fats and oils) created in Example 1-3 above can be used, but here, an example using the teacup seeds created in Example 1-1 is described. To do.
(1) Medium seed production process and medium seed fermentation process In addition to the hot water seed, a medium seed is prepared by mixing raw materials made of some flour, all yeast, water, etc. out of the total flour amount. FIG. 8 (a) shows the mixing ratio of the raw materials prepared for the medium type.
And while creating the middle seed | species on the conditions shown in FIG.8 (b), the middle seed was fermented after that.
The conventional medium-type fermentation conditions (time, temperature, humidity) can be employed.

(2) Bread dough preparation process Bread dough was prepared by kneading raw materials consisting of yuba seeds, medium seeds after fermentation, remaining amounts of flour, water and the like. FIG. 9A shows the blending ratio of bread dough ingredients. Moreover, manufacturing conditions are shown in FIG.9 (b).
(3) Subsequent manufacturing process Under the conditions of FIG. 9 (b), bread dough is fermented in floor time, divided and rounded, then bench time is taken, and after degassing and shaping, proofing I took. After proofing, bread dough was baked to make bread.

[Example 3-2]
Example 3-2 is an example of the third embodiment (medium seed method).
(1) Hot water seed preparation process and aging process As the hot water seed type, the mixture shown in FIG. What was aged for time was used.
(2) Medium seed preparation process and medium seed fermentation process Separate from the hot water seed, a medium seed is prepared by mixing raw materials consisting of some flour, all yeast, water, etc. of the total flour amount. FIG. 10 (b) shows the blending ratio of the raw materials prepared for the medium type.
And while producing the middle seed | species on the conditions shown in FIG.10 (c), the middle seed was fermented after that.
Conventional fermentation methods (time, temperature, humidity) of the medium seed method can be employed.

(3) Bread dough making process Bread dough was prepared by mixing raw materials such as yuba seeds, medium seeds after fermentation, and remaining amounts of flour, water, and the like. FIG. 11 (a) shows the blending ratio of the bread dough ingredients. FIG. 11B shows the manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 11 (b), the bread dough is fermented in floor time, divided and rounded, then bench time is taken, and after degassing and shaping, proofing is performed. I took. After proofing, bread dough was baked to make bread.

[Example 3-3]
Example 3-3 is an example of the third embodiment (medium seed method).
(1) Hot water seed preparation process and aging process As the hot water seed, the mixture shown in FIG. 12 (a) is added with 50 ° C. warm water and kneaded while heating, and after aging, aging at 15 ° C. for 16 hours. What was done was used.
(2) Medium seed preparation process and medium seed fermentation process Separate from the hot water seed, a medium seed is prepared by mixing raw materials consisting of some flour, all yeast, water, etc. of the total flour amount. FIG. 12 (b) shows the mixing ratio of the raw materials prepared for the medium type.
And while producing the middle seed | species on the conditions shown in FIG.12 (c), the middle seed was fermented after that.

(3) Bread dough making process Bread dough was prepared by mixing raw materials such as yuba seeds, medium seeds after fermentation, and remaining amounts of flour, water, and the like. FIG. 13 (a) shows the blending ratio of the bread dough ingredients. FIG. 13B shows the manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 13 (b), the bread dough is fermented in the floor time, and then divided and rounded. I took. After proofing, bread dough was baked to make bread.

[Example 3-4]
Example 3-4 is an example of the third embodiment (medium seed method). This is the same as in Example 3-3 except for the type of hot water used.
(1) Hot water seed preparation process and aging process As the hot water seed, the mixture shown in FIG. 14 (a) is added with warm water of 50 ° C. and kneaded while warming. What was done was used. A different point from Example 3-3 is that fats and oils are added to the teacup seed.
(2) Medium seed preparation process and medium seed fermentation process Separate from the hot water seed, a medium seed is prepared by mixing raw materials consisting of some flour, all yeast, water, etc. of the total flour amount. FIG. 14 (b) shows the mixing ratio of the raw materials prepared for the medium type.
And while creating the middle seed | species on the conditions shown in FIG.14 (c), the middle seed was fermented after that.

(3) Bread dough making process Bread dough was prepared by mixing raw materials such as yuba seeds, medium seeds after fermentation, and remaining amounts of flour, water, and the like. FIG. 15 (a) shows the blending ratio of bread dough ingredients. FIG. 15B shows the manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 15 (b), after the bread dough is fermented in floor time, it is divided and rounded. After that, bench time is taken and degassing and shaping are performed. I took. After proofing, bread dough was baked to make bread.

[Example 4-1]
Example 4-1 is an example of the fourth embodiment. As the teacup seeds, the teacup seeds (without fats and oils) prepared in Example 1-3 above can be used, but here, an example using the teacup seeds prepared in Example 1-2 above is described. To do.
(1) Pre-seed making process and pre-seed fermenting process In addition to the tea seed type, a part of the total wheat flour, a part of the total yeast amount, and a raw material consisting of water are mixed to create the pre-seed. did. FIG. 16 (a) shows the mixing ratio of the raw materials prepared in the previous seed.
And while creating the previous seed | species on the conditions shown in FIG.16 (b), the previous seed | species was fermented after that.

(2) Bread dough making process Bread dough was prepared by kneading raw materials consisting of yuba seed, the previous seed after fermentation, the remaining amount of flour, the remaining amount of yeast, water and the like. FIG. 17A shows the blending ratio of the bread dough ingredients. FIG. 17B shows the manufacturing conditions.
(3) Subsequent manufacturing process Under the conditions shown in FIG. 17 (b), after the bread dough is fermented in the floor time, it is divided and rounded, then the bench time is taken, and after degassing and shaping. I took a proof. After proofing, bread dough was baked to make bread.

[Example 4-2]
Example 4-2 is an example of the fourth embodiment.
(1) Hot water seed preparation process and aging process As hot water seeds, hot water of 50 ° C. is added with the composition shown in FIG. Aged one was used.
The hot water seed preparation conditions were the conditions shown in FIG.
(2) Pre-seed preparation process and pre-seed fermentation process Separately from the hot water seed, some of the total wheat flour, some yeast of the total yeast amount, raw materials consisting of water, kneaded the previous seed Created. FIG. 19 (a) shows the mixing ratio of the raw materials prepared in the previous seed.
And while creating the previous seed | species on the conditions shown in FIG.19 (b), the previous seed | species was fermented after that.

(3) Bread dough preparation process Bread dough was prepared by kneading the raw material consisting of yuba seed, the previous seed after fermentation, the remaining amount of flour, the remaining amount of yeast, water and the like. FIG. 20 (a) shows the mixing ratio of bread dough ingredients. FIG. 20B shows the manufacturing conditions.
(4) Subsequent manufacturing process Under the conditions shown in FIG. 20 (b), after the bread dough is fermented in the floor time, it is divided and rounded, then the bench time is taken, and after degassing and shaping. I took a proof. After the proofing, the bread dough was baked.
In each example, the proofing time and baking time were adjusted according to the shape (pullman, one loaf) obtained by shaping bread dough.

Comparative example

Next, a comparative example will be described.
[Comparative Example 1-1]
Comparative Example 1-1 was prepared without using the hot water seed. Other examples are the same as those of Example 3-2, and are prepared by a conventional middle-type method.

[Comparative Example 1-2]
Comparative Example 1-2 is the same as Example 3-2 except for the type of hot water used.
As the kind of hot water, the mixture shown in FIG. 21 was used, which was mixed with 95 ° C. hot water and kneaded (not heated), and then aged at −5 ° C. for 24 hours. That is, the difference from Example 3-2 is that the temperature of hot water used for the hot water seed is set to 95 ° C. and is not heated.

[Comparative Example 1-3]
Comparative Example 1-3 is the same as Example 3-3 except for the type of hot water used.
As the kind of hot water, the mixture shown in FIG. 22 was used, which was kneaded while adding water at 20 ° C. while heating, and then aged at 15 ° C. for 16 hours. That is, the difference from Example 3-3 is that the temperature of water used for the hot water seed is 20 ° C.

[Comparative Example 1-4]
Comparative Example 1-4 is the same as Example 3-4 except for the type of hot water used.
As the kind of hot water, the mixture shown in FIG. 23 was used, which was kneaded while adding water at 20 ° C. while heating, and then aged at 15 ° C. for 16 hours. That is, the difference from Example 3-4 is that the temperature of the water used for the hot water seed is 20 ° C.

[Comparative Example 2]
Comparative Example 2 is a pre-seeding method, and is the same as Example 4-2 except for the type of hot water used.
The hot water seed was prepared according to the conditions shown in FIG. 24 (b) with the formulation shown in FIG. 24 (a). That is, the temperature of the hot water used in making the hot water seed is set to 80 ° C. and is not heated.

Comparative test

About each Example and each comparative example mentioned above, the following each analysis and evaluation of a product were performed. The volume and specific volume were measured by producing a one loaf type bread (dough division weight 260 g), and other tests were conducted by producing a pullman type bread (dough division weight 500 g).
[Analysis 1]
The degree of gelatinization (gelatinization) was examined for the hot water seeds after cooling (aging) used in Example 3-2, Example 4-2, and Comparative Example 1-2.
The degree of pregelatinization (gelatinization) is the degree of gelatinization (gelatinization) of amylopectin that is observed at around 60 ° C. when subjected to DSC under the conditions shown in FIG. The gelatinization enthalpy was determined by detecting the associated endothermic energy. The results are shown in FIG.
From this result, the varieties of Example 3-2 and Example 4-2 have a low gelatinization enthalpy compared to Comparative Example 1-2, and gelatinization of wheat starch has progressed (the aging is slow). In the same test, the same is true hereinafter.) It can be seen that gelatinization of wheat starch is particularly advanced in Example 4-2 to which oils and fats were added.

[Analysis 2]
The sugar composition was examined after cooling of the teacup used in Example 4-2 and Comparative Example 1-2.
The sugar composition was determined by high performance liquid chromatography under the conditions shown in FIG. 25 (b) using an aqueous solution of crushed yuba seeds after freeze-drying as a sample. The results are shown in FIG.
From this result, it can be seen that the yuzu species of Example 4-2 produced more maltose than Comparative Example 1-2.

[Analysis 3]
The content of the water-soluble protein was examined after cooling of the teacup used in Example 3-2 and Comparative Example 1-2.
The water-soluble protein was obtained by the BCA method under the conditions shown in FIG. 25 (c) using the same sample as in the above [Analysis 2]. The results are shown in FIG.
From this result, it can be seen that the hot water seed of Example 3-2 has less water-soluble protein than that of Comparative Example 1-2, and heat damage of wheat protein is larger. This suggests that a larger amount of thermal energy is added to the teacup seed of Example 3-2 than in Comparative Example 1-2.

[Analysis 4]
The degree of pregelatinization (gelatinization) was examined for the baked bread prepared in Example 3-2, Example 4-2, and Comparative Example 1-2.
The degree of gelatinization (gelatinization) was measured in the same manner as in the above [Analysis 1]. Here, the bread crumbs (inside) after the baking were stored at room temperature after baking (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6). The degree of (gelatinization) was measured and the change with time was examined. The results are shown in FIG.
From this result, the bread of Example 3-2 and Example 4-2 has a low gelatinization enthalpy compared to Comparative Example 1-2, and gelatinization of wheat starch has progressed, in particular, the addition of fats and oils. Example 4-2 shows that gelatinization of wheat starch has advanced remarkably.

[Analysis 5]
The bread composition prepared in Example 3-2, Example 4-2 and Comparative Example 1-2 was similarly examined for the sugar composition of crumb. The results are shown in FIG.
The breads of Example 3-2 and Example 4-2 are rich in maltose compared to Comparative Example 1-2, especially Example 4-2 to which fats and oils are added contains remarkably much maltose. I understand that.

[Analysis 6]
The volume was measured about the bread after baking produced in Example 3-2 and Comparative Example 1-2. The results are shown in FIG.
From this result, it can be seen that the bread of Example 3-2 has a larger volume and specific volume because the oven spring is better than that of Comparative Example 1-2.

[Analysis 7]
The sensory test was done about the bread created in Example 3-2 and Comparative Example 1-2. The results are shown in FIG. This is an evaluation in comparison with a normal bread produced in the same manner without using the teacup seeds.
From these results, the bread of Example 3-2 is very good in sweetness and crust melting, and the softness of the crumb is also good, as compared with the normal bread without using yuzu. It can be seen that sweetness and crust melting are very good even when compared to -2.

[Analysis 8]
Moreover, the breaking strength of crust (ear part) was investigated about the bread produced in Example 3-2, Example 4-2, and Comparative Example 1-2.
The breaking strength is for examining the crispness, and was performed under the conditions shown in FIG. The smaller the value, the better the crispness.
Here, the bread crust (ear part) breaks 1 day after baking (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) after baking in a state stored at room temperature after baking. The change in strength over time was examined. The results are shown in FIGS. 30 (a) and 30 (b).
Moreover, without using the teacup seeds as Comparative Example 1-1, the rest of the bread prepared by the conventional medium seed method in the same manner as in Example 3-2 was also used after 1 day (D + 1), 2 days later (D + 2), FIG. 30 (a) shows the breaking strength of the crust of the bread crust (ear part) after 4 days (D + 4).
From these results, the breads of Example 3-2 and Example 4-2 were compared with Comparative Example 1-2 in the crust breaking strength at 1 day, 2 days, 3 days, and 6 days after the baking date. Is small and crisp, especially in Example 4-2 to which oils and fats were added, it is found that this is remarkable.

[Analysis 9]
Moreover, the stress of the crumb (inside) was investigated about the bread produced in Example 3-2, Example 4-2, and Comparative Example 1-2.
The stress is for examining the softness of the crumb, and was performed under the conditions shown in FIG.
Here, the bread crumb (internal) stress was measured in the bread after being baked at room temperature after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), 6 days (D + 6). The change with time was examined. The results are shown in FIG.
From this result, the bread | crumb of Example 3-2 and Example 4-2 showed the stress of a crumb in any one after 1 day, 2 days, 3 days, and 6 days from a baking day compared with Comparative Example 1-2. It turns out to be small and soft.

[Analysis 10]
The degree of gelatinization (gelatinization) and the degree of sugar (brix) were examined for the varieties after cooling (aging) used in Example 4-2 and Comparative Example 2.
The degree of pregelatinization (gelatinization) was measured in the same manner as in the above [Analysis 1] by using DSC seeded after freeze-drying as a sample for DSC under the conditions shown in FIG. Asked. The sugar content was determined by measuring with a commercially available sugar content meter. The results are shown in FIG.
From this result, it can be seen that the hot water seed of Example 4-2 has a low gelatinization enthalpy as compared with Comparative Example 2 and the gelatinization of the flour is remarkably advanced.
It can also be seen that the former has a higher sugar content than the latter.

[Analysis 11]
About the bread produced in Example 4-2 and Comparative Example 2, the volume was measured. The results are shown in FIG.
From this result, it can be seen that the bread of Example 4-2 is larger in both volume and specific volume than Comparative Example 2.

[Analysis 12]
The degree of gelatinization was examined for the hot water seeds after cooling (aging) used in Example 3-4 and Comparative Example 1-4.
The degree of pregelatinization (gelatinization) was measured in the same manner as in the above [Analysis 1] by using DSC seeded after freeze-drying as a sample for DSC under the conditions shown in FIG. Asked. The results are shown in FIG.
From this result, it can be seen that the hot water lees of Example 3-4 has a lower gelatinization enthalpy than that of Comparative Example 1-4, and gelatinization of wheat starch is progressing.

[Analysis 13]
The sugar composition was examined in the same manner as in the above [Analysis 2] after cooling of the hot water used in Example 3-4 and Comparative Example 1-4.
The sugar composition was determined by high performance liquid chromatography under the conditions shown in FIG. The results are shown in FIG.
From this result, it can be seen that the yuzu type of Example 3-4 is produced with more maltose than Comparative Example 1-4.

[Analysis 14]
After cooling the hot water seed used in Example 3-4 and Comparative Example 1-4, the content of the water-soluble protein was examined in the same manner as in [Analysis 3] above.
The results are shown in FIG.
From this result, it can be seen that the varieties of Example 3-4 have less water-soluble protein and greater heat damage to the wheat protein than Comparative Example 1-4. This suggests that a larger amount of thermal energy is applied to the teacup seed of Example 3-4 than in Comparative Example 1-4.

[Analysis 15]
The volume was measured about the bread created in Example 3-3, Example 3-4, Comparative Example 1-3, and Comparative Example 1-4. The results are shown in FIG.
From this result, the bread of Example 3-3 and Example 3-4 (mountain shape) has a large volume and specific volume because the oven spring is better than Comparative Examples 1-3 and 1-4, It can be seen that Examples 3-4, in which oils and fats are added to the teacup species, are particularly large.

[Analysis 16]
The bread prepared in Example 3-3, Example 3-4, Comparative Example 1-3, and Comparative Example 1-4 was subjected to a sensory test. The result is shown in FIG. This is an evaluation in comparison with a normal bread produced in the same manner without using the teacup seeds.
From these results, the breads of Example 3-3 and Example 3-4 are very good in sweetness and melting of crust in the mouth, and the softness of the crumb is also good compared to the normal bread that does not use hot water. In addition, it can be seen that sweet taste and crust dissolution are very good when compared with Comparative Examples 1-3 and 1-4, respectively.

[Analysis 17]
Moreover, the breaking strength of crust (ear part) was investigated about the bread produced in Example 3-4 and Comparative Example 1-4.
The breaking strength is for examining the crispness, and was performed under the conditions shown in FIG. The smaller the value, the better the crispness.
Here, the change over time in the crust strength of the bread crust (ear part) after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3) and 6 days (D + 6) in a state of being stored at room temperature is shown. Examined. The results are shown in FIG.
From this result, it can be seen that although the numerical value is slightly reversed after 2 days from the firing date, the crust fracture strength is small and crisp after 1 day, 3 days and 6 days.

[Analysis 18]
Moreover, the stress of the crumb (internal) was investigated about the bread created in Example 3-4 and Comparative Example 1-4.
The stress is for examining the softness of the crumb, and was performed under the conditions shown in FIG.
Here, the time-dependent change in stress of bread crumb (internal) after 1 day (D + 1), 2 days (D + 2), 3 days (D + 3), and 6 days (D + 6) in a state of being stored at room temperature was examined. . The results are shown in FIG.
From these results, the bread of Example 3-4 was slightly reversible after 3 days from the baking date, but after 1 day, 2 days, and 6 days, compared with Comparative Example 1-4. However, it can be seen that the crumb stress is small and soft.

[Analysis 19]
The difference in the uniformity of the hot water bottle type at the time of hoisting was examined for the hot water cup type prepared in Example 3-3 (no fat) and the hot water cup type prepared in Comparative Example 1-3.
As a result, the appearance of the teacup prepared in Example 3-3 is almost uniform in appearance, color, hardness, and temperature, whereas the quality of the teacup prepared in Comparative Example 1-3 is very high. It was uneven.
The uniformity of the hot water seeds was examined by measuring the temperature by inserting a digital thermometer at any 10 or more locations of the seeds during mixing while warming. FIG. 37 shows changes with time in the lowest temperature and the highest temperature over time. In addition, FIG. 38 shows the result of a comparative test of the uniformity of the hot water after the soaking.

  In Comparative Example 1-3, normal temperature (20 ° C.) water is added to the wheat bran seed flour and mixed while heating, but at this time the heating surface is in contact with the heat source (in the case of using a kneader, it is 90 ° C. When using a stove, it is several hundred degrees Celsius.) And the temperature difference between the raw materials of the teacup seeds is large, and therefore the teacup seeds are immediately heat-denatured (starch gelatinization, gluten modification). In addition, since an energy absorption part due to heat denaturation is formed, heat is not easily transmitted to other parts, the mixing time becomes long, and the uniformity of heating is likely to be lacking. The non-uniform hot water varieties make lumps and do not easily melt in the mixer when the bread is kneaded. As a result, they also appear as lumps in the final baked bread. Moreover, since the part which gelatinization has progressed in the baking bread and the insufficient part are mixed, it may be in the state where the hard part and the soft part were mixed, or the flour may remain in the state of flour. Increasing the amount of one charge in industrial mass production, etc., the longer the kneading time, and the more likely to be non-uniform hot water.

On the other hand, since the hot water seed of Example 3-3 uses hot water of 50 ° C., the temperature difference between the part in contact with the heating surface of the hot water seed and the other part is higher than in Comparative Example 1-3. It is small, and since hot water of 50 ° C is put into the kneader, the raw material of the hot water seed is put into the kneader, the heating starts slightly below the heat denaturation temperature, and the time until the whole reaches the heat denaturation start temperature. Short and non-uniform situations can be prevented.
Therefore, the hot water seed becomes a uniform seed with a relatively short time of kneading, and a good baked bread can be produced.

In the bread manufacturing method which concerns on embodiment of this invention, it is a figure which shows the content of the teacup seed preparation process. It is process drawing which shows the manufacturing method of bread which concerns on 1st embodiment of this invention. It is process drawing which shows the manufacturing method of bread concerning 2nd embodiment of this invention. It is process drawing which shows the manufacturing method of breads concerning 3rd embodiment of this invention. It is process drawing which shows the manufacturing method of bread concerning the 4th embodiment of this invention. The raw material compounding ratio of the teacup type concerning the Example of this invention is shown, (a) is the raw material compounding ratio of Example 1-1, (b) is the raw material compounding ratio of Example 1-2, (c) is implementation. It is a table | surface figure which shows the raw material compounding ratio of Example 1-3. It is a table | surface figure which shows the raw material mixing | blending ratio of the bread dough of Example 2 of this invention. The manufacturing conditions of Example 3-1 of this invention are shown, (a) is a raw material compounding ratio of medium seeds, and (b) is a table showing the process conditions. The manufacturing conditions of Example 3-1 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough, and its subsequent process conditions. The manufacturing conditions of Example 3-2 of this invention are shown, (a) is a raw material compounding ratio of a hot water seed, (b) is a medium raw material mixing ratio, and (c) is a table showing the process conditions. . The manufacturing conditions of Example 3-2 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough and subsequent process conditions. The manufacturing conditions of Example 3-3 of this invention are shown, (a) is a raw material compounding ratio of a hot water seed, (b) is a medium raw material compounding ratio, and (c) is a table showing the process conditions. . The manufacturing conditions of Example 3-3 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough, and its subsequent process conditions. The manufacturing conditions of Example 3-4 of this invention are shown, (a) is a raw material compounding ratio of the hot water seed, (b) is a medium raw material compounding ratio, and (c) is a table showing the process conditions. . The manufacturing conditions of Example 3-4 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough, and its subsequent process conditions. The manufacturing conditions of Example 4-1 of this invention are shown, (a) is a raw material compounding ratio of a previous seed | species, (b) is a table | surface figure which shows the process conditions. The manufacturing conditions of Example 4-1 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough, and its subsequent process conditions. The manufacturing conditions of Example 4-2 of this invention are shown, (a) is a raw material mixing | blending ratio of a tea-bowl kind, (b) is a table | surface figure which shows the process conditions. The manufacturing conditions of Example 4-2 of this invention are shown, (a) is a raw material compounding ratio of a previous seed | species, (b) is a table | surface figure which shows the process conditions. The manufacturing conditions of Example 4-2 of this invention are shown, (a) is a raw material compounding ratio of bread dough, (b) is a table | surface figure which shows preparation of bread dough, and its subsequent process conditions. It is a table | surface figure which shows the raw material mixing | blending ratio of the teacup kind which concerns on Comparative Example 1-2. It is a table | surface figure which shows the raw material mixing | blending ratio of the hot water kind concerning Comparative Example 1-3. It is a table | surface figure which shows the raw material mixing | blending ratio of the teacup kind which concerns on Comparative Example 1-4. The manufacturing conditions of the comparative example 2 are shown, (a) is the raw material compounding ratio of the teacup seeds, and (b) is a table showing the process conditions. (A) shows the measurement conditions for gelatinization enthalpy, (b) shows the measurement conditions for sugar composition, and (c) is a table showing the measurement conditions for water-soluble proteins. (A) is the gelatinization enthalpy measurement result of the teacup type according to Example 3-2, Example 4-2 and Comparative Example 1-2, and (b) is Example 4-2 and Comparative Example 1-2. (C) is a table | surface figure which shows the protein measurement result of the teacup seed which concerns on Example 3-2 and Comparative Example 1-2. (A) is the pasting enthalpy measurement result of bread according to Example 3-2, Example 4-2 and Comparative Example 1-2, (b) is Example 3-2 and Example 4-2 and comparison. It is a table | surface figure which shows the measurement result of the sugar composition of the bread concerning Example 1-2. (A) is the product volume of bread according to Example 3-2 and Comparative Example 1-2, (b) is a chart showing the sensory test results of bread according to Example 3-2 and Comparative Example 1-2 It is. (A) shows the measurement conditions of the crust breaking strength, and (b) is a table showing the measurement conditions of the crumb stress. (A) is a table | surface figure which shows the time-dependent change of the bread crust which concerns on Example 3-2, Example 4-2, Comparative example 1-1, and Comparative example 1-2, (b) is the graph. FIG. It is a table | surface figure which shows the time-dependent change of the bread crumb which concerns on Example 3-2, Example 4-2, and Comparative Example 1-2. (A) is the gelatinization enthalpy measurement result and sugar content (Brix) measurement result of the teacup seed according to Example 4-2 and Comparative Example 2, and (b) is the bread according to Example 4-2 and Comparative Example 2. It is a table | surface figure which shows the product volume of. (A) is the pasting enthalpy measurement result of the hot water seed according to Example 3-4 and Comparative Example 1-4, and (b) is the hot water seed according to Example 3-4 and Comparative Example 1-4. (C) is a table | surface figure which shows the protein measurement result of the teacup kind which concerns on Example 3-4 and Comparative Example 1-4. (A) is the product volume of the bread which concerns on Example 3-3, Example 3-4, Comparative example 1-3, and Comparative example 1-4, (b) is Example 3-3, Example 3-. 4 is a table showing sensory test results of bread according to Comparative Examples 1-3 and 1-4. It is a table | surface figure which shows the time-dependent change of the crust of bread concerning Example 3-4 and Comparative Example 1-4. It is a table | surface figure which shows the time-dependent change of the bread crumb which concerns on Example 3-4 and Comparative Example 1-4. It is a table | surface figure which shows the time-dependent change of the minimum temperature and the maximum temperature in the local part of the hot water seed of each time at the time of kneading in order to investigate the uniformity of the hot water of the hot water seed concerning Example 3-3 and Comparative Example 1-3. . It is a table | surface which shows the comparative test result of the uniformity of the cloth | dough after the hot-boiled rice seed | species according to Example 3-3 and Comparative Example 1-3.

Claims (9)

Using a kneader consisting of a can body equipped with a stirring device and a jacket portion covering the can body, warming the can body by supplying steam to the jacket portion, and stirring the inside of the can body indirectly Then , at least a portion of the total flour amount and 40-65 ° C. warm water are added to the can body of the kneader, and heated for 8-15 minutes until the soaking temperature reaches 55-70 ° C. A method for producing bread dough, comprising: a koji seed making process for kneading to produce koji seeds, and a bread dough making process for making bread dough using the koji seeds. 2. The method for producing bread dough according to claim 1, wherein the warm water is introduced into the kneader and then raw materials such as flour are introduced. The method for producing bread dough according to claim 1 or 2, wherein the amount of flour is 5 to 40% by mass of the total amount of flour. 4. The method for producing bread dough according to claim 1, 2 or 3 , wherein the amount of the warm water is 50 to 200% by mass with respect to the wheat bran flour. The method for producing bread dough according to claim 1, 2, 3 or 4 , characterized in that in the step of preparing the teacup seeds, fats and oils are added and kneaded. 6. The bread dough according to claim 1, 2, 3, 4 or 5 , wherein in the step of preparing the teacup seed, 5-30% by mass of fats and oils are added to the flour of the teacup seed. Manufacturing method. 7. The method for producing bread dough according to claim 1 , further comprising a ripening step of aging the hot water seeds at a low temperature after the step of preparing the hot water seeds. 8. The method for producing bread dough according to claim 7 , wherein in the ripening step, the rice bran seed is allowed to age at 5 to 20 [deg.] C. for 12 to 24 hours. A method for producing bread, wherein bread is produced from the bread dough produced by the method for producing bread dough according to any one of claims 1 to 8 .

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