JP3794969B2 - Manufacturing method of hot water seed dough for bakery products - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a hot water dough for producing a bakery product by the hot water seed method and a method for producing a bakery product using the hot water seed dough, and in particular, has aging resistance against long-term storage. The present invention relates to a method for producing a hot water seed dough and a method for producing a bakery product using the hot water seed dough.
[0002]
[Prior art]
A method for producing a bakery product by the hot water seed method is known, and is described in, for example, Japanese Patent No. 3080368 and Japanese Patent Laid-Open No. 2000-262205. In producing a bakery product, a flour material containing no yeast is heated at a high temperature. Kneaded in the presence of water to make a hot water seed dough, and further mixed with flour containing yeast, room temperature water and other auxiliary ingredients to knead to make a bakery dough, or contains yeast separately from the hot water seed dough There is a method of adding cereal flour, room temperature water, and other auxiliary materials to knead to produce a medium dough, knead hot water dough and medium seed dough to make a bakery dough, and obtain a bakery product by a conventional method.
By using such hot water seed dough, a bakery product with a rich and unique texture can be obtained, which is widely used today.
[0003]
[Problems to be solved by the invention]
However, such a hot water seed dough is kneaded in the presence of high-temperature water, so that most of the starchy material contained in the raw material of the flour is pregelatinized, so the hot water seed dough is stored for a long time. The dough is remarkably aged, especially when stored at refrigerated temperatures. For this reason, when manufacturing a bakery product by the hot water seed method, the hot water seed dough must be used immediately after manufacturing or immediately after the minimum necessary storage period. It was a big problem.
[0004]
Therefore, the object of the present invention is to produce a hot water dough having aging resistance that can be stored dramatically for a long period of time compared to conventional methods, and to produce industrially efficient by using the hot water dough. It is to provide a method for manufacturing a bakery product that can be performed.
[0005]
[Means for Solving the Problems]
The present invention, 100 parts by weight of wheat flour, containing oil 3 to 250 parts by weight and the milk protein 0.02 to 5 parts by weight, and Ri content 1 part by weight or less (flour 100 weight per part) der lactose, As the fats and oils, vegetable oils or emulsions of vegetable fats and oils are used, and as the milk proteins, foods containing milk proteins selected from total milk protein or milk concentrate concentrated milk or emulsified fats and oils containing milk proteins are used. Or a seed dough material using delactose-concentrated milk as the oil and fat and the milk protein is mixed in the presence of water at 80 to 100 ° C., and a method for producing a hot water seed dough for a bakery product, and The above object has been achieved by providing a method for producing a bakery product characterized by firing a bakery dough obtained using the hot water seed dough produced by the production method. Than it is.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Preferred embodiments of the invention are described in detail below.
It does not specifically limit as flour used in the manufacturing method of the hot water seed dough of this invention, Although the flour conventionally used for manufacture of a bakery product can be used, Preferably a strong flour is used.
[0007]
The fats and oils to be used in the process for the production of hot water species doughs of the present invention, if example example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao various vegetable oils butter, and the like, these hydrogenation in parallel beauty, processing oils and the like subjected to one or more treatment selected from the fractionation and transesterification. Furthermore, emulsions of these fats and oils and concentrated milk can also be used.
[0008]
The amount of fat used in the method for producing hot water seed dough of the present invention is 3 to 250 parts by weight with respect to 100 parts by weight of flour. If the amount of fat is less than 3 parts by weight, the effect of obtaining aging resistance is not sufficient, preferably 5 parts by weight or more. On the other hand, the aging resistance is improved as the amount of fats and oils is increased. However, when the amount exceeds 250 parts by weight, it is difficult to produce a hot water seed dough. Further, from the viewpoint of workability and the taste of the finished bakery product, the amount of fat is preferably 150 parts by weight or less, more preferably 50 parts by weight or less. Therefore, the amount of the oil is preferably 5 to 150 parts by weight, more preferably 5 to 50 parts by weight with respect to 100 parts by weight of flour.
[0009]
In the method for producing a hot water seed dough according to the present invention, the seed dough material containing the flour and the fats and oils is kneaded in the presence of water at 80 to 100 ° C, preferably 90 to 100 ° C. The kneading method is not particularly limited as long as it is a method used in the conventional hot water seed method. For example, a method of adding hot water to the seed dough material and kneading, or water at room temperature for the seed dough material is used. Alternatively, a method of adding hot water and kneading while heating may be mentioned, and the dough temperature after kneading (kneading temperature) may be 50 to 80 ° C., preferably 55 to 70 ° C. The amount of water and the kneading time are not limited at all, and may be in the range normally used in the conventional hot water seed method. For example, the amount of water is 50 to 150 weights with respect to 100 parts by weight of flour. Part, chaos time is 2 to 20 minutes.
[0010]
Moreover, when using an emulsion as said fats and oils used for this invention, this emulsion is heated to 80-100 degreeC, and the water contained in this emulsion is used as 80-100 degreeC water used in the case of kneading. Can be used.
[0011]
In the hot water seed dough manufacturing method of the present invention, 0.02 to 5 parts by weight of milk protein (per 100 parts by weight of wheat flour; the same shall apply hereinafter), preferably 0.02 to 2 parts by weight, more preferably in the seed dough material. Contains 0.02 to 1 part by weight, and the lactose content in the seed dough material is 1 part by weight or less (per 100 parts by weight of flour) . Thus, preferably it can be made more flavor better bakery products.
[0012]
If the amount of milk protein is too small, the flavor is not sufficiently improved. Conversely, if the amount is too large, the texture may deteriorate due to thermal coagulation of the milk protein. Moreover, when lactose exceeds 1 weight part, discoloration by heat and food texture may deteriorate.
[0013]
Examples of milk proteins that can be used in the present invention include whey proteins such as α-lactalbumin and β-lactoglobulin, casein, etc., and one or two selected from these The above can be used.
[0014]
Milk protein used in the present invention are emulsified oil containing food or the milk protein containing the milk protein is selected from the total milk protein or lactose concentrated milk. Such emulsified fats and oils are not particularly limited, and include those obtained by emulsifying the edible fats and oils as described above by known means, and the emulsified form is not particularly limited. It may be a water-in-water type or a double emulsion type such as a water-in-oil-in-water type or an oil-in-water-in-oil type.
[0015]
In the preferred method for producing a hot water seed dough according to the present invention, when such a food containing milk protein is used, care must be taken so that the content of lactose in the seed dough material falls within the above-described range. Moreover, when the foodstuff containing milk protein contains fats and oils, it is necessary to select so that the total amount of fats and oils contained in a seed material may be in the range mentioned above. Moreover, when the foodstuff containing milk protein contains water | moisture content, this foodstuff can be heated to 80-100 degreeC, and it can be used as 80-100 degreeC water used in the case of kneading | mixing the water | moisture content contained in this foodstuff. .
[0016]
In the method for producing hot water seed dough according to the present invention, the seed dough material further contains other auxiliary materials such as sugar, salt, starches, and emulsifiers, which are conventionally used for hot water seed dough, if necessary. can do.
[0017]
The manufacturing method of the bakery product of this invention is characterized by baking the bakery dough obtained using the hot water seed dough obtained in this way. In the manufacturing method of the bakery product of this invention, a bakery dough is first obtained using the hot water seed dough obtained as mentioned above. The method is not particularly limited, and all the methods used in the method for producing a bakery product by a conventionally known hot water type method can be used. For example, flour, yeast, other auxiliary ingredients and room temperature water are added to the yukata seed dough, and kneaded by conventional methods. Separately from yukata dough, flour, yeast, other auxiliary ingredients, and ordinary temperature water are added. Examples of the method include obtaining a kneaded medium dough by the method, mixing the hot water dough and the medium dough (if necessary, together with flour and other auxiliary materials), and kneading by a conventional method. The manufacturing method of the bakery product of this invention bakes the bakery dough obtained in this way by a conventional method.
[0018]
【Example】
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. The following Examples 1 and 6 to 9 are reference examples, and the following Examples 2 to 5 are examples of the present invention.
[Example 1]
Add 100 parts by weight of wheat flour, 20 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar, and 100 parts by weight of hot water (95 ° C.) and knead (90 rpm × 3 minutes + 180 rpm × 2 minutes). (A) was obtained. The soaking temperature was 65 ° C. The hot water seed dough (A) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (A) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (A).
In a hot water dough (A) after storage at 5 ° C. for 3 weeks, 400 parts by weight of flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 parts by weight of yeast food, 5 parts by weight of salt, and water (room temperature) 280 Part by weight was added and kneaded (90 rpm × 4 minutes + 180 rpm × 8 minutes). Here, 25 parts by weight of margarine was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (A).
The obtained bakery dough (A) was fermented with a floor time of 60 minutes, a bench time of 15 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 45 minutes to obtain a bakery product (A). The bakery product (A) was a bread having a unique and firm texture with no deterioration in texture due to aging despite the long-term preservation of hot water dough.
[0019]
[Example 2]
100 parts by weight of wheat flour, 20 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar, 0.2 parts by weight of total milk protein (milk protein content of 100% by weight, lactose content of 0%), and hot water (95 ° C.) 100 parts by weight was added and kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes) to obtain a hot water seed dough (B). The soaking temperature was 65 ° C. The hot water seed dough (B) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (B) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (B).
Using the hot water seed dough (B) stored at 5 ° C. for 3 weeks, a bakery dough (B) is obtained in the same manner as in Example 1, and fermented and baked in the same manner as in Example 1 to obtain a bakery product (B). Got. The bakery product (B) was a bread with good milk flavor and a unique and comfortable texture with no deterioration in texture due to aging despite the long-term preservation of hot water dough.
[0020]
Example 3
Instead of total milk protein and hot water, 100 parts by weight of heated (95 ° C.) de-lactose-concentrated milk (oil / fat content 12% by weight, milk protein content 2% by weight, lactose content 0.1% by weight) was used. Otherwise, the hot water seed dough (C) was obtained in the same manner as in Example 2. Although this hot water seed dough (C) was stored at 5 ° C. for 2 weeks, the hot water seed dough (C) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (C).
Using the hot water seed dough (C) stored at 5 ° C. for 3 weeks, a bakery dough (C) was obtained in the same manner as in Example 1. The bakery product (C) was fermented and baked in the same manner as in Example 1. Got. The bakery product (C) was a bread that had no particular deterioration in texture due to aging, had a unique and firm texture, and had a particularly good milk flavor, even though the hot water dough was stored for a long period of time. .
[0021]
Example 4
Instead of soybean oil, total milk protein, and hot water, heated (95 ° C) de-lactose-concentrated milk (oil content 15 wt%, milk protein content 2 wt%, lactose content 0.1 wt%) 120 wt A hot water seed dough (D) was obtained in the same manner as in Example 2 except that the portion was used. This hot water seed dough (D) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (D) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (D).
Using the hot water seed dough (D) stored at 5 ° C. for 3 weeks, a bakery dough (D) is obtained in the same manner as in Example 1. The bakery product (D) is fermented and baked in the same manner as in Example 1. Got. The bakery product (D) had no particular deterioration in texture due to aging despite the long-term preservation of the hot water dough, had a unique and comfortable texture, and was a particularly good milk-flavored bread. .
[0022]
Example 5
While heating and stirring 75.5% by weight of water to 60 ° C., potassium casein 0.5% by weight, sodium chloride 0.5% by weight, monopotassium phosphate 0.5% by weight, and reduced starch syrup (solid content 70% by weight) 8% by weight) was dissolved to prepare an aqueous phase. To this aqueous phase, 15% by weight of rapeseed oil (melting point: 34 ° C.) was added and mixed and stirred to prepare a preliminary emulsion. The preliminary emulsion was sterilized at 143 ° C. for 5 seconds, homogenized at a pressure of 10 MPa, and then cooled to 5 ° C. to obtain an oil-in-water type emulsified fat. The obtained oil-in-water emulsified fat had a milk protein content of 0.45% by weight and a lactose content of 0.001% by weight.
Hot water seed dough (E) was obtained in the same manner as in Example 2 except that 100 parts by weight of this heated (95 ° C.) oil-in-water emulsified fat was used in place of total milk protein and hot water. The hot water seed dough (E) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (E) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (E).
Using the hot water seed dough (E) stored at 5 ° C. for 3 weeks, a bakery dough (E) was obtained in the same manner as in Example 1. The bakery product (E) was fermented and baked in the same manner as in Example 1. Got. The bakery product (E) was a bread with good milk taste and a unique and texture that did not deteriorate the texture due to aging despite the long-term preservation of the hot water dough.
[0023]
Example 6
To 350 parts by weight of flour, 15 parts by weight of yeast, 0.5 parts by weight of yeast food and 200 parts by weight of water (room temperature) are added and kneaded (90 rpm × 2 minutes + 180 rpm × 2 minutes) and fermented at 24 ° C. for 4 hours. To obtain a medium seed dough (F). Further, a hot water seed dough (F) was obtained in the same manner as in Example 1.
Add 50 parts by weight of flour, 30 parts by weight of sugar, 5 parts by weight of salt, and 85 parts by weight of water (room temperature) to the hot water seed dough (F) and the above medium seed dough (F) stored at 5 ° C. for 3 weeks. The mixture was kneaded (90 rpm × 2 minutes + 180 rpm × 4 minutes). Here, 25 parts by weight of margarine was added and further kneaded (90 rpm × 2 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (F).
The bakery dough (F) was fermented with a floor time of 20 minutes, a bench time of 15 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 35 minutes to obtain a bakery product (F).
The bakery product (F) was a bread having a unique and comfortable texture with no deterioration in texture due to aging despite the long-term preservation of hot water dough.
[0024]
Example 7
To 100 parts by weight of wheat flour, 4 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar and 100 parts by weight of hot water (95 ° C.) are added and kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes). (G) was obtained. The soaking temperature was 65 ° C. The hot water seed dough (G) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (G) showed no signs of aging and was highly practical. In addition, when stored at 5 ° C. for 1 week, signs of aging were slightly observed as compared with the hot water seed dough (A).
After being stored at 5 ° C. for 2 weeks, the dough seed (G) is 400 parts by weight of flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 parts by weight of yeast food, 10 parts by weight of salt, and 250 at room temperature. Part by weight was added and kneaded (90 rpm × 4 minutes + 180 rpm × 8 minutes). Here, 25 parts by weight of margarine was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (G).
The bakery dough (G) was fermented with a floor time of 60 minutes, a bench time of 15 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 45 minutes to obtain a bakery product (G).
The bakery product (G) was a bread having a unique and firm texture with no deterioration of the texture due to aging despite the preservation of the hot water dough for a long period of time.
[0025]
Example 8
100 parts by weight of wheat flour, 100 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar, and 100 parts by weight of hot water (95 ° C.) and kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes) (H) was obtained. The soaking temperature was 65 ° C. The hot water seed dough (H) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (H) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (H).
After 3 weeks of storage at 5 ° C., 400 parts by weight of flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 parts by weight of yeast food, 5 parts by weight of salt, and water (room temperature) 280 Part by weight was added and kneaded (90 rpm × 4 minutes + 180 rpm × 8 minutes). Here, 25 parts by weight of margarine was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (H).
The bakery dough (H) was fermented with a floor time of 60 minutes, a bench time of 15 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 45 minutes to obtain a bakery product (H).
The bakery product (H) was a bread having a unique and comfortable texture with no deterioration in texture due to aging despite the long-term preservation of hot water dough. However, when compared with the bakery dough (A), a little attention was required for workability.
[0026]
Example 9
To 100 parts by weight of wheat flour, 200 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar and 100 parts by weight of hot water (95 ° C.) are added and kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes). (I) was obtained. The soaking temperature was 65 ° C. The hot water seed dough (I) was stored at 5 ° C. for 2 weeks, but the hot water seed dough (I) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (I).
After being stored for 3 weeks at 5 ° C., 400 parts by weight of flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 parts by weight of yeast food, 6 parts by weight of salt, and water (room temperature) 280 Part by weight was added and kneaded (90 rpm × 4 minutes + 180 rpm × 8 minutes). Here, 25 parts by weight of margarine was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (I).
The bakery dough (I) was fermented with a floor time of 60 minutes, a bench time of 15 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 45 minutes to obtain a bakery product (I).
The bakery product (I) was a bread having a unique and firm texture without any deterioration of the texture due to aging despite the preservation of the hot water dough for a long period of time. However, when compared with the bakery dough (A), attention was required for workability, and when compared with the bakery product (A), the texture was slightly oily.
[0027]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, producing industrially efficient by using the manufacturing method of the hot water seed fabric which has the aging resistance which can be preserve | saved dramatically for a long time compared with the past, and this hot water seed fabric is used. The manufacturing method of bakery products which can be provided can be provided.

Claims (2)

100 parts by weight of wheat flour, containing oil 3 to 250 parts by weight and the milk protein 0.02 to 5 parts by weight, and Ri content 1 part by weight or less (flour 100 weight per part) der lactose, as the fat, A vegetable oil or an emulsion of vegetable oil is used, and as the milk protein, a food containing milk protein selected from total milk protein or milk concentrate concentrated milk or an emulsified oil containing milk protein is used, or the oil And the seed dough material which uses delactose concentrated milk as said milk protein is kneaded in presence of 80-100 degreeC water, The manufacturing method of the hot water seed dough for bakery products characterized by the above-mentioned .   A method for producing a bakery product, comprising baking a bakery dough obtained using the hot water dough produced by the production method according to claim 1.