JP4261871B2 - Bread and baked goods using teacup seeds - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a teacup used for producing breads, a method for producing dough using the teacup seeds, and a method for producing bread using the teacup seeds. The present invention relates to a method for producing a teacup seed produced in advance using a part of the raw material flour and a method for producing bread using the teacup seed.
[0002]
[Prior art]
In general, as a method for producing bread, about 5% to 50% by weight of wheat flour and a predetermined amount of hot water out of the total amount of flour constituting the bread dough are mixed to create a hot water seed, and if necessary, After removing the heat from the mixed rice cake seeds, the raw materials constituting the tea seeds and the remaining flour, yeast, yeast food, salt, sugar, skimmed milk powder, fats and other remaining dough A method of kneading in a state to produce bread dough, fermenting and baking is known. Breads that have a soft and soft texture and have the original flavor of wheat flour are produced by using the yuzu seeds. For example, this type of method is described in Japanese Patent Laid-Open Nos. 59-156236 and 2000-262205.
Conventionally, such a method for producing hot water seeds is performed by, for example, using a known mixer, adding flour and a predetermined amount of hot water to this, stirring, and kneading.
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.
[0003]
[Patent Document 1]
JP 59-156236 A
JP 2000-262205 A
[0004]
[Problems to be solved by the invention]
By the way, in this conventional method for producing hot water, the raw material is agitated using a known mixer. However, since hot water is simply added and agitated, the temperature of the hot water immediately decreases. Insufficient heat energy is imparted to the grape seeds to make the wheat starch alpha and low in molecular weight, and hot water may not reach the flour evenly. There was a problem that the kind of naryu was destabilized.
More specifically, the temperature change of the wheat flour resulted in insufficient or constant pre-gelatinization of the hot starch of wheat starch. 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 is to create a hot water seed by the natural release of thermal energy accompanying the temperature drop of hot water, and it is difficult to manage the process, and it is difficult to create a uniform and stable hot water seed for each batch. It was difficult. 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.
In addition, since the conventional technique is to create the hot water seed by kneading for each batch, it takes time and labor, and therefore development of an automatic continuous production method for the hot water seed has been desired.
[0005]
The present invention has been made in view of the above-mentioned problems, and promotes alpha conversion and low molecular weight conversion of wheat starch of the varicella seed, and ensures that the alpha conversion is performed uniformly and uniformly. It is an object of the present invention to provide a method for producing a teacup seed, in particular, a continuous manufacturing method, which aims to speed up the production of the teacup seed by speeding up the α conversion.
Another object of the present invention is to provide a method for producing breads using such a teacup seed.
As a result, in breads produced using hot water seeds, the volume is increased, moist softness and anti-aging effects are improved, good crispness and mouth melting are achieved, and wheat flour-derived malt sugar is produced. The amount is increased, thereby improving sweetness and aroma, so that the quality of bread can be improved.
In addition, by producing and using a hot and cold rice seed that is always and pre-gelatinized, the stability of the quality of the baked bread produced using this is hindered by the destabilization of the hot water seed. To be able to prevent.
Furthermore, by selecting or improving the production method of bread dough, in bread using yuzu seed, the bread dough after kneading is not excessively soft and has a certain elasticity and excessive stickiness. Maintains moderate properties, is mechanically resistant, baked bread has an oven spring and volume, has a good grip, and the quality of baked bread in mechanical mass bread is stable between products The quality of bread can be improved.
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the method for producing a teacup seed according to the present invention is configured such that steam is blown into the raw material in the course of adding and stirring at least flour and water.
Alternatively, at least wheat flour and water are continuously supplied, and water vapor is continuously blown into the raw material in a stirring transfer process in which the powder is transferred while stirring.
Furthermore, the agitation needs to be high-speed rotation agitation. The speed is preferably high-speed rotational stirring in which the rotational speed at the tip of the rotational stirring means is 8 m / s to 20 m / s.
Water vapor is blown in substantially the intermediate stage of the stirring process or the stirring transfer process.
And it is preferable that the soaking temperature of the above-mentioned kind of hot water is 55 ° C to 80 ° C.
Moreover, it is preferable that the said water is warm water, and it is preferable that the temperature is 30 to 65 degreeC.
Moreover, it is preferable that the temperature of the said water vapor shall be 95 to 100 degreeC.
Moreover, it is preferable that the blowing strength of the water vapor is 0.01 to 0.5 MPa.
It is set as the structure which makes the blowing amount of water vapor | steam 2 mass%-12 mass% with respect to the amount of flour.
Moreover, it is preferable to supply the amount of the water so as to be 50 to 200% by mass with respect to the wheat bran flour.
The stirring time is preferably set in the range of 2 to 30 seconds, desirably 5 to 15 seconds.
The stirring is performed using a continuous stirring device, and the continuous stirring device has a flour supply port to which at least flour is continuously supplied and a water supply port to which water is continuously supplied on one end side. The other end side has a discharge port for discharging the hot water seed, and the drum in which the raw material is continuously agitated, and is continuously stirred while being sent to the discharge port provided in the drum. A stirring blade and a steam supply mechanism that has a blowing port downstream of the flour supply port and the water supply port of the drum and continuously supplies water vapor into the drum from the blowing port. Is preferred.
[0007]
Further, the present invention relates to a bread dough used by using the teacup seed produced according to the above-described method for producing the teacup seed so that the amount of flour of the teacup seed becomes a part of the total amount of flour constituting the bread dough. And a method for producing the bread.
When producing the breads, it is desirable to leave the produced teacup seeds at low temperatures for a long time before use in the production of breads.
In addition, as a method for producing the breads, if necessary, when producing breads using hot water seeds, a raw material constituting bread dough composed of at least the remaining flour, yeast and water of the above-mentioned total flour amount is used. An intermediate dough creating step for creating an intermediate dough by kneading in advance, and a bread dough is prepared by kneading the above-mentioned hot water seed and the above intermediate dough.
[0008]
And, if necessary, when producing bread using the above-mentioned hot-boiled rice seed, a medium-sized seed is prepared by previously kneading at least a part of the raw material consisting of flour, yeast and water of the total flour amount. Kneading the process, the intermediate fermentation process for fermenting the intermediate seed, and (1) the hot water seed, the intermediate seed after the fermentation, and the raw material comprising at least the remaining amount of flour and water, or 2) Pre-coating the above-mentioned hot-boiled seeds with the medium seeds after fermentation, and then kneading at least the remaining amount of flour and water, or (3) Aside from the above-mentioned hot-boiled seeds, the above-mentioned A bread dough making step of kneading the middle seed after the fermentation step and an intermediate dough by kneading at least the remaining amount of flour and water, and then kneading the hot water seed and the intermediate dough, It is set as the structure provided with.
[0009]
Alternatively, if necessary, in producing bread using the above-mentioned hot water seeds, from at least 20% to 50% by weight of the total flour, from only a portion of the total yeast and water. A pre-seeding process for kneading the raw material to create a pre-seeding, a pre-seeding fermentation process for fermenting the pre-seeding, (1) the hot water seed, the pre-fermenting seed, and at least the remaining amount Mix the flour, the remaining amount of yeast, and the raw material consisting of water, or (2) coat the hot water seed with the previous seed after the fermentation in advance, then at least the remaining amount of flour, the remaining amount of yeast, And (3) aside from the above-mentioned hot water seeds, a pre-seed after the fermentation step, a raw material consisting of at least the remaining amount of flour, the remaining amount of yeast, and water To create an intermediate dough, Are the bread dough preparing step of preparing a bread dough by kneading the water 捏種 and intermediate fabric, the structure comprising a.
The breads of the present invention refer to bread produced by baking bread, confectionery bread, roll bread, French bread and the like.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
In the method for producing a yuba seed of the present invention, steam is blown into a raw material composed of at least these flour and water in the course of adding and stirring at least flour and water.
Moreover, it is set as the structure which water vapor | steam is continuously blown into the raw material which consists of at least these flour and water in the stirring and transporting process which supplies at least wheat flour and water continuously, and carries out stirring.
First of all, in the present invention, the yuzu seed refers to a portion of the total flour constituting the bread dough that absorbs water, preferably hydrates and is heated by steam, so that the wheat starch is partially It is a dough that has been pregelatinized and has a property that can be used for the production of breads.
[0011]
And the said stirring needs to be high-speed rotation stirring. The high-speed rotation referred to here is, for example, a rotation speed at the tip of a rotating stirring means such as a stirring rod, a stirring pin, a stirring blade, a stirring arm, or a stirring fin to be described later (peripheral speed≈rotational speed rpm × 2 × It is desirable that π × length from the rotation axis to the tip of the stirring means is divided by 60. The unit m / s is preferably about 8 m / s to 20 m / s, more preferably 11 m / s to 17 m. It is even more desirable to rotate at a speed of / s. By such high-speed rotation stirring, since the raw material consisting of at least flour and water is mixed in a fine droplet state in an arbitrary stirring device, it is more uniformly mixed and hydrated. And by spraying water vapor into such a mixture (hydrated, the same applies hereinafter), it is possible to further promote the gelatinization and lowering of the molecular weight of the wheat starch, and to make it more uniform and stabilize the rice bran species. And can be performed even more rapidly. In addition, the excessive high speed rotation in stirring will increase the load on the stirring device.
[0012]
Here, water includes cold water, water at normal temperature or ambient temperature, and hot water. Hot water refers to water having a temperature higher than normal temperature or ambient temperature and lower than that of hot water or hot water (70 ° C. or higher). In the present invention, water of any temperature can be used by adjusting the amount of water vapor, excluding hot water or hot water. Moreover, it is desirable to use water having a constant temperature. This makes it possible to create a hot water seed with a constant amount of water vapor, so that stable control of water vapor is possible, and it is easy to adjust the temperature of the hot water seed and stabilize the hot water seed. Will be able to.
[0013]
Blowing water vapor into the raw material in the present invention means stirring while applying water vapor to the raw material, and more specifically, at least any arbitrary material while stirring the raw material consisting of at least flour and water in any stirring device. It is to spray water vapor from one location and apply the water vapor to the raw material being stirred.
The timing and position at which water vapor is applied are arbitrary, and may be applied at the start of stirring of flour and water, or may be applied at the end of stirring of flour and water as long as the stirring process of flour and water. However, it is desirable to apply after the start of the stirring of the flour and water, before the end of the stirring, that is, in the middle of the stirring process, and it is even more desirable to apply it at a substantially intermediate stage of the stirring process.
In addition, when the stirrer is a long cylinder (drum) and the water vapor is continuously blown into the raw material in the stirring transfer process in which the raw material consisting of at least flour and water is stirred and transferred from one end to the other end, specifically, For example, the same applies to the case of a continuous stirring apparatus to be described later, in this case, in the middle of the stirring and transferring process in which the raw material is transferred while stirring from one end to the other end, preferably at a substantially intermediate stage thereof, It is desirable to spray water vapor from at least one arbitrary position and apply the water vapor to the material being stirred.
Here, the substantially intermediate stage is an intermediate process in which the stirring process or stirring transfer process is divided into three equal parts.
[0014]
Water vapor can be applied by spraying continuously, or temporarily or intermittently. However, in particular, in the continuous production method of the hot water seed type in which water vapor is blown into the raw material in the stirring and transporting process in which at least flour and water are continuously fed and transported while stirring, it is necessary to continuously spray and apply steam. is there. Otherwise, it will not be possible to achieve sufficient and uniform alpha conversion and low molecular weight formation of the wheat starch of yuzu.
By blowing this water vapor, the flour and water are heated, and the gelatinization of the wheat starch is performed by this heating. In this case, since the water vapor is a gas, the wheat starch and water are warmed by uniformly contacting the mixed and hydrated raw material which is stirred and spun at high speed to heat the flour and water. It is performed uniformly. As a result, the thermal energy given to the tea seeds is satisfied, and the starch is sufficiently converted to α and low molecular weight, and the α is uniformized to prevent destabilization of the starch. In addition, the stirring time of the hot water seed is also extremely short, so that the production speed can be increased and the production efficiency can be greatly improved.
[0015]
After the start of stirring of flour and water by high-speed rotation, the mixture of both exists in a fine droplet state before the end of stirring, and is produced by applying steam to the mixture of flour and water in such a spray state. As a result, sufficient and uniform pre-gelatinization of the wheat starch of the hot water can be achieved in a very short time. On the other hand, if the steam is applied in the state that both the dough (whether plastic dough or fluid dough) is formed after the stirring of the flour and water is completed, Necessary and uniform alpha conversion cannot be realized in a short time.
In addition, when steam is blown into the raw material at the start of stirring of the raw material, immediately after the start of stirring, or in the immediate vicinity of the raw material supply port, the load on the stirrer due to the pregelatinized dough (type of hot water) increases.
[0016]
When stirring wheat flour and water, other raw materials such as sugars, sugars such as liquid sugar, salts, fats and oils, skimmed milk powder, and rice flour may be added as necessary. When these auxiliary materials are added, it is desirable that these auxiliary materials are mixed together with the flour and water before water vapor is applied thereto.
[0017]
In this way, compared to the conventional method, the alpha and low molecular weight of the wheat starch of wheat bran seed can be promoted and homogenized, resulting in an increase in volume in the production of baked breads. However, both crust and crumb are moist and soft, and the effect of preventing aging over time is improved, and both crust and crumb have good crispness and mouth melting, and the amount of maltose derived from wheat flour increases, resulting in sweetness. And incense is improved.
In addition, it becomes possible to easily create a constantly stable hot-boiled rice seed, and prevent the stability of the quality of the baked breads manufactured using this from being disturbed by the destabilization of the hot-water bottle type. Will be able to.
[0018]
And it is set as the structure which adjusts and determines the temperature of the said water to be added, and the conditions of water vapor | steam so that the soaking temperature of the said hot-boiled seeds may be 55 to 80 degreeC as needed. As for the temperature of the rice bran seed, it is preferably 55 ° C. to 75 ° C., more preferably 60 ° C. to 70 ° C., and still more preferably 63 ° C. to 67 ° C. Moreover, in the hot water type | mold used for manufacture of confectionery bread, 60 to 80 degreeC is desirable, 65 to 75 degreeC is more desirable, and 68 to 72 degreeC is still more desirable. If the temperature of the rice bran seed is too low, the heat energy given to the tea seeds will be small and the alpha starch and low molecular weight of the wheat starch will be insufficient. , The general characteristics of breads produced using hot water seeds are lacking, and the sweetness and fragrance of maltose derived from the original wheat flour, moist softness and good crispness and melting in the mouth may not appear remarkably .
On the other hand, if the temperature of the rice bran seeds is too high, the wheat starch of the tea seeds will be excessively alphatized and excessively swollen and ruptured. There is a possibility that heat denaturation may proceed excessively, which is inferior in bread-making suitability, particularly mechanical resistance and mechanical production stability, and affects the quality of breads after baking, such as lack of volume and hip breakage.
In addition, this hot water temperature is the temperature of the hot water seed discharged from the outlet (outlet temperature) when the hot water seed is continuously produced by the continuous stirring device and automatically discharged from the outlet. That is).
[0019]
Moreover, it is set as the structure which made the said water warm water as needed. Preferably it is set as the hot water of the temperature of 30 to 65 degreeC, More preferably, it is the warm water of the temperature of 40 to 60 degreeC, More preferably, it is set as the hot water of the temperature of 50 to 60 degreeC.
By using hot water in such a temperature range, stable control of steam is possible even with a small amount of water vapor, making it possible to easily create hot water seeds, and adjusting the temperature of the hot water and stabilizing the hot water seeds. Can be easily achieved.
On the other hand, when the temperature of the hot water exceeds 65 ° C., it is necessary to further reduce the water vapor, but this makes it difficult to stably control the amount of water vapor, which affects the stability of the type of hot water to be produced. There is a fear. In addition, the temperature of the rice bran seed tends to be high, and the heat denaturation of the wheat gluten of the tea seed may be excessively advanced.
Also in this case, as described above, it is desirable to use hot water having a constant temperature.
[0020]
Furthermore, if necessary, the temperature of the water vapor is set to 95 ° C. to 100 ° C. at a position where water vapor is blown into the raw material. If the temperature of the water vapor is too low, the heat energy given to the teacup seeds becomes small, so that the gelatinization and lowering of molecular weight of the wheat starch of the teacup seeds becomes insufficient. On the other hand, if the temperature is too high, the starch of wheat bran may be excessively aerated and excessively swollen and ruptured, and the heat denaturation of wheat gluten in the bran after seeding may proceed excessively. is there.
[0021]
Furthermore, if necessary, the steam blowing strength is set to 0.01 to 0.5 MPa, preferably 0.05 to 0.45 MPa at the position where steam is blown into the raw material. By doing so, the water vapor spreads well in the raw material, and the alpha and low molecular weight of the wheat starch becomes sufficient and uniform. On the other hand, there is no possibility that the heat denaturation of wheat gluten in the tea seeds after kneading proceeds excessively. This makes it possible to easily adjust the hot water temperature and stabilize the type of hot water.
For the same reason, if necessary, the amount of water vapor blown is 2% by mass to 12% by mass with respect to the amount of wheat bran. Specifically, for example, the above-mentioned continuous hot water seeds consisting of continuously supplying at least wheat flour and water and continuously blowing water vapor into the raw material in the stirring transfer process of transferring while stirring. In a typical manufacturing method, when the flour flow rate is 1,000 Kg / h, the water vapor flow rate is set to 20 Kg / h to 120 Kg / h.
[0022]
Moreover, it is set as the structure supplied so that the quantity of the said water may be 50-200 mass% with respect to the amount of wheat flour of a rice bran seed | species, Preferably it will be 80-120 mass%. Thereby, thermal energy can be efficiently given to the varieties of rice bran, and α-formation and low molecular weight reduction of the varieties of wheat starch can be ensured.
[0023]
Furthermore, it is set as the structure which adds a required amount of fats and oils to the said raw material as needed. 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. Also, drying of the teacup seeds at low temperatures is prevented, reducing the stickiness of the teacup seeds, making it possible to create smooth teacup seeds, and being easy to mix when kneading bread dough Become. Furthermore, since the amount of fats and oils added can be reduced in the bread dough making process using this sesame seed, the kneading time of the bread dough is shortened, and the wheat gluten of the bread dough can be reduced even in a short kneading time. Sufficient binding and development can be achieved. It is desirable that the amount of oil added here is 0.1% by mass to 10% by mass with respect to the amount of wheat flour.
[0024]
Furthermore, the stirring time is set in the range of 2 to 30 seconds, preferably in the range of 5 to 15 seconds, if necessary.
By adopting the above configuration, the present invention rapidly and uniformly mixes at least a raw material consisting of at least wheat flour and water in such a short time, so that the starch starch is alpha and low molecular weight sufficiently and uniformly. Realized stable teacup seeds can be produced.
[0025]
In addition, if necessary, the stirring is performed using a continuous stirring device, and the continuous stirring device is provided with a flour supply port to which at least flour is continuously supplied to one end side and water to which water is continuously supplied. It has a supply port, a discharge port for discharging hot water seeds on the other end side, a drum in which the raw material is agitated, and continuously provided while feeding the raw material to the discharge port provided in the drum A stirring blade for stirring, and a steam supply mechanism that has a blowing port downstream of the flour supply port and the water supply port of the drum and continuously supplies water vapor into the drum from the blowing port. ing.
Thereby, the raw material which consists of at least wheat flour and water is each automatically and continuously supplied and stirred, and water vapor is also automatically supplied continuously, and the hot water seed is continuously stirred and mixed. Therefore, compared with the case of adding flour and a predetermined amount of hot water using a conventional known mixer and stirring, the worker does not always have to visually observe the kneading condition. Since the discharge is also performed automatically, it is not necessary to take out manually, so that the work labor is greatly reduced and the work efficiency is improved. The rice bran seed produced by the above method can be used for the production of bread according to the usual bread making method.
[0026]
In the case of producing breads using the thus-produced teacup seeds, the preparation of bread dough is carried out by adopting the straight rice cake method, the old noodle method, the sour seed method, the middle seed method, and other manufacturing methods. Can be done.
When adopting the direct rice bran method, usually, the produced hot water seed and the remaining raw materials such as flour, water, yeast, sugars, fats and salts are kneaded in the state of the raw material (main rice), and the floor time is reduced. After taking, divide and round, take bench time, roll and degas, shape, mold, take proofer and fire.
[0027]
However, when adopting the straight rice bran method, apart from the kind of teacup that has been prepared, the remaining dough, water, yeast, sugar, salt, etc. are mixed in advance to create an intermediate dough, It is desirable to make bread dough by mixing seeds and intermediate dough.
That is, apart from the teacup seed, an intermediate dough is prepared by previously kneading raw materials constituting bread dough composed of at least the remaining flour, yeast and water. 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.
[0028]
Next, a bread dough is prepared by kneading the teacup seeds and the intermediate dough.
In the present invention, as described above, after producing the above-mentioned hot-boiled rice seed and the above-mentioned intermediate dough, the above-mentioned hot-boiled rice seed is added to the intermediate dough and kneaded to create a bread dough.
In the above-mentioned normal straight rice bran method, when making bread dough using yuzu koji seeds, yuzu koji seeds and the remaining flour, yeast, yeast food, salt, sugar, skimmed milk powder, fats and other remaining bread The raw material constituting the dough was kneaded in the state of the raw material to create the bread dough. On the other hand, in the latter straight rice bran method, after producing a teacup seed and an intermediate dough, respectively, the tea dough seed is added to the intermediate dough and kneaded to create a bread dough.
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.
Thereafter, as usual, after taking the floor time, dividing and rounding, taking bench time, rolling, degassing, shaping, taking a proofer and firing.
By adopting the preferred latter straight rice bran method, the bread dough after kneading does not become excessively soft even when using the above-mentioned normal direct rice bran method, and a certain elasticity It has no excessive stickiness, retains appropriate properties, has mechanical resistance, and baked bread has a large volume with an oven spring, has a good waist, and is a baked product in mechanical mass bread making. Quality can be stabilized between products.
[0029]
In addition, when adopting the middle seed method, it is usually fermented after preparing the middle seed by mixing raw materials consisting of at least a part of the remaining flour, water, and yeast separately from the prepared hot water seed. After mixing the hot spring seeds and the fermented medium seeds and the remaining raw materials such as flour, water, sugars, fats and salts, take the floor time, split and round, and bench time , Rolled, degassed, shaped, proofed and fired. And it is desirable to make bread dough by previously covering the hot water seed with the medium seed after fermentation and kneading with other raw materials.
[0030]
By adopting the middle seed method, the bread dough after kneading does not become excessively soft even when using the hot water seed even more than when the above-mentioned direct rice bran method is used. It has no stickiness and retains appropriate properties, has mechanical resistance, baked bread has a large volume with an oven spring, has a good waist, and the quality of baked products in mechanical mass bread making is between products. It becomes possible to stabilize.
In the case of adopting the middle seed method, the intermediate dough is prepared by mixing the intermediate seeds after fermentation and other raw materials in advance, separately from the prepared hot water seeds in the main pot. Bread dough can be created by mixing the dough with the intermediate dough. At this time, it is desirable not to add the fats and oils when kneading the intermediate dough, but to add them from the middle when kneading the hot water seed and the intermediate dough.
[0031]
In the latter method, that is, in the main koji, the intermediate dough is prepared by previously mixing the fermented medium seeds and other raw materials separately from the prepared hot water koji seeds. The method of preparing bread dough by kneading the bread is more suitable for bread making, in particular mechanical resistance and mechanical production stability, and bread after baking than when the above-mentioned normal medium seed method is adopted. This is a desirable method because it has an effect of improving quality such as an increase in the volume and prevention of hip breakage.
Therefore, it is suitable when you want to make the characteristics of hot water seeds stronger in bread after baking, such as using hot water seeds in a large amount or using hot water seeds that significantly promoted the gelatinization of wheat starch. It is.
[0032]
Furthermore, when adopting the previous seed method (name of the applicant), apart from the teacup seed, it consists of at least some of the total flour, only some of the total yeast and water. Make the previous seed by mixing the ingredients.
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 with respect to the total flour quantity.
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.
[0033]
After creating the previous seed in this way, the previous 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. However, the fermentation temperature of the previous seed is preferably 27 ° C. to 32 ° C., and the fermentation time is preferably 2 to 6 hours, more preferably 3 to 5 hours, and 3 hours 30 minutes to 4 hours. More preferably, the time is 30 minutes.
Next, a bread dough is prepared by kneading the raw material consisting of the tea seed, the pre-fermented seed, and at least the remaining amount of flour, the 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. In the step of preparing the bread dough, the amount of yeast is preferably 0.3% by mass to 1.6% by mass with respect to the total amount of flour.
In this bread dough preparation process, in the same manner as in the above-mentioned middle seed method, the bread is prepared by previously coating the hot water seed with the previous seed after fermentation and then kneading with other remaining ingredients. It is desirable to create a dough. In coating, most or part of the air is degassed from the middle seed (after the above-mentioned middle seed method) after fermentation or from the previous seed. 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.
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 flour amount. Desirably, it is more desirable to set it as 1.5 mass%-2.5 mass%.
[0034]
In addition, in this specification, the amount of yeast shows the addition amount as a raw yeast.
And it is desirable not to use yeast food, an oxidizing agent, an enzyme agent, an emulsifier, and other improving agents at all in the said pre-seed preparation process.
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 preparing the previous seed, the fermentation of the previous seed proceeds too much, or the tolerance for changes in the fermentation conditions of the bread dough after kneading decreases. Therefore, it is desirable to avoid this phenomenon.
The term “improving agent” as used herein refers to an improving agent having an action of activating yeast in bread dough or adjusting the properties of bread dough so that the yeast is easily activated.
Moreover, in the bread dough preparation process, it is possible to use one or two or more kinds arbitrarily selected from yeast food, oxidizing agent, enzyme agent, emulsifier, and other improving agents. Thereby, the bread making effects, such as various conventional dough improvement and fermentation promotion, can be implement | achieved, without inhibiting the characteristic of a previous seed | species.
This bread dough is fermented for the required time. Fermentation can adopt the conventional medium-sized dough fermentation conditions (time, temperature, humidity).
Here, after fermentation at the floor time, it is divided and rounded. Then, take a bench time, degas and reshape, and then dig.
Bake the dough after baking.
Adopting this pre-seeding method, mixing the raw material consisting of the tea seeds, the pre-prepared seed, the remaining amount of flour, the remaining amount of yeast, water, etc. Similarly, the bread dough after kneading does not become too soft and has a certain elasticity even when using yuzu-koji seeds, has no excessive stickiness, maintains moderate properties, and has mechanical resistance. The baked bread has a large volume with an oven spring, has a good waist, and can stabilize the quality of the baked product in the mechanical mass-baking bread among products.
[0035]
Moreover, since the previous seed method is not intended to create a middle seed by previously mixing 70% by weight of wheat flour, the total amount of yeast and yeast food, as in the conventional middle seed method, Since the fermentation of medium seeds composed of a large amount of flour proceeds as in the law, the amount of fermentation products such as alcohol and organic acids increases, and the baked product loses the sweetness and flavor of maltose derived from flour. It will never happen.
Therefore, according to this pre-seeding method, the baked bread does not lose the sweetness and flavor of maltose derived from wheat flour, which is characteristic of breads produced by the straight koji method using yuzu-kozu .
Furthermore, when this pre-seeding method is adopted, as in the case of the above-mentioned middle-seeding method, in addition to the produced hot water seed, the middle seed after fermentation and other remaining raw materials The bread dough can be created by kneading and preparing an intermediate dough and then kneading the teacup seed and the intermediate dough. Also at this time, it is desirable not to add the fats and oils when kneading the intermediate dough, but to add them from the middle when kneading the hot water seed and the intermediate dough. As a result, it is also possible to expect a further improvement effect of quality such as bread making aptitude, particularly mechanical resistance and mechanical manufacturing stability, and increase in volume of breads after baking and prevention of hip breakage.
[0036]
In this way, when producing breads using the tea seeds, adjust the amount of flour of the tea seeds to be 5 to 40% by mass with respect to the total amount of flour constituting the bread dough. However, it is more desirable to adjust so that it may become 10-30%, and it is still more desirable to adjust so that it may become 10-20 mass%.
In addition, it is desirable to use the rice bran seeds for the production of breads after aging for a long time at a low temperature after production. Specifically, for example, aging is carried out for 12 to 36 hours in an environment of 5 to 20 ° C. The aging temperature is desirably 15 ° C. or less, and the aging time is desirably 15 hours or more, and desirably 24 hours or less. At this time, the produced hot water seed is aged at a low temperature for a long time immediately after the production or after removing heat. Specifically, this heat removal is performed, for example, by dividing the hot water seed into an appropriate size and enclosing it in a resin sheet, 20 to 40 ° C., preferably 20 to 35 ° C., more preferably 20 to 30 ° C. 1 to 12 hours, preferably 2 to 3 hours to remove the heat.
By aging the produced yuba seeds for a long time at low temperature, the oil and fat and water are stably emulsified by the emulsifying action of the wheat protein, and uniform hydration further proceeds as a whole. The composition of the teacup species is homogenized as a whole. In addition, by allowing the produced yuzu-koji seeds to cool at low temperatures for a long time, the appropriate temperature of the dough temperature on the bread dough in the process of making bread dough using the yuzu koji seeds (depending on the type of bread, production method, etc. Although it is different, it is usually 26 to 29 ° C.). And with this sneaky cooling, the degree of gelatinization of the teacup seeds is lower than that immediately after production and is kneaded into bread dough in that state. However, once the wheat starch in the rice bran seed that has passed a relatively high gelatinization state is mixed with the bread dough and baked, the degree of gelatinization of the wheat starch of the normal bread dough under the same baking conditions This shows a considerably higher degree of gelatinization, thereby realizing the various effects of using the teacup seeds of the present invention.
When producing baked breads using the thus-produced sesame seeds, the alpha and low molecular weight of the starch syrup is promoted and homogenized, so the baked bread The crust and crumb are soft and moist and prevent aging over time, and the crust and crumb have good crispness and mouth melting, and the amount of maltose derived from wheat flour is increased. As a result, sweetness and flavor are improved. In addition, the stability of the quality of the baked bread is prevented from being hindered by the destabilization of the cup.
[0037]
Hereinafter, a method for producing a hot water seed according to a preferred embodiment of the present invention will be described in detail. In the method for producing the hot water seed according to this preferred embodiment, the method for producing the hot water seed is implemented by the continuous stirring device S shown in FIGS. 1 to 4 as a continuous stirring device. Needless to say, the present invention is not limited to the following embodiments.
[0038]
In the continuous stirring apparatus S, reference numeral 1 denotes a base, and 2 denotes a cylindrical drum provided on the base 1 in which a raw material of flour is stirred. The drum 2 is provided with a flour supply port 3 through which wheat flour is continuously supplied at one end thereof. A hopper-like filling machine 4 for filling flour is attached to the flour supply port 3. In addition, a discharge port 5 is provided on the other end side of the drum 2 to discharge hot water seeds. Reference numeral 6 denotes a dough storage and supply machine that receives discharged hot water seeds.
A stirring blade 10 is provided in the drum 2 and stirs while feeding the raw material to the discharge port 5. The stirring blade 10 is composed of a rotating shaft 11 that is rotatably provided at the axis of the drum 2 and a large number of fins 12 that protrude radially and spirally from the rotating shaft 11 at predetermined intervals. A drive mechanism 13 includes an electric motor 14 that is provided on the base 1 and rotationally drives the rotary shaft 11 of the stirring blade 10. As a result, the stirring blade 10 continuously rotates at a high speed around the axis of the drum 2.
[0039]
A water supply port 20 through which water is continuously supplied is provided on the downstream side of the drum 2 near the flour supply port 3. Water is supplied to the water supply port 20 from a water supply tank 21 via a metering pump 22.
A liquid sugar supply port 23 for continuously supplying liquid sugar is provided on the downstream side of the drum 2 near the flour supply port 3. Liquid sugar is supplied to the liquid sugar supply port 23 from the liquid sugar tank 24 via the metering pump 25. Reference numeral 26 denotes a hot water tank that circulates and supplies hot water for heating the water supply tank 21 and the liquid sugar tank 24, and sets the temperatures of the water and the liquid sugar to a predetermined temperature described later.
Furthermore, an oil supply port 30 for continuously supplying liquid oil is provided on the downstream side of the drum 2 near the flour supply port 3. Liquid oil is supplied to the oil supply port 30 from the oil tank 31 via the metering pump 32.
A water vapor supply mechanism 40 continuously supplies water vapor into the drum 2. In the water vapor supply mechanism 40, reference numeral 41 denotes a water vapor supply port provided at a substantially intermediate portion of the drum 2 on the downstream side of the flour supply port 3, the water supply port 20, the liquid sugar supply port 23 and the oil / fat supply port 30 of the drum 2. It is. Water vapor from a water vapor generator (not shown) is supplied to the inlet 41. The water vapor is supplied under the conditions of temperature and pressure described later.
[0040]
As described above, for example, first, the peripheral speed at the tip of the fin 12 of the stirring blade 10 is set to a preferable value of 11 m / s to 17 m / s. Moreover, so that the temperature of the rice bran seed is 55 ° C. to 80 ° C., more specifically, in the type of hot water used for the production of bread, it is preferably 55 ° C. to 75 ° C. The temperature of water to be added and the conditions of water vapor are adjusted so that the temperature is 60 to 80 ° C., which is preferable for the type of hot water used in the manufacture of confectionery bread. In this embodiment, water is warm water, and the temperature is set to a preferable 30 ° C to 65 ° C. In this case, liquid sugar is also set to the same temperature.
Moreover, the temperature of water vapor | steam is set to preferable 95 to 100 degreeC. The blowing strength of water vapor is preferably set to 0.01 to 0.5 MPa.
Furthermore, the amount of water is set so as to be 50 to 200% by mass, which is preferable with respect to the amount of wheat flour.
The stirring time is set in a preferable range of 2 to 30 seconds.
[0041]
And when implementing the manufacturing method of said hot-bowl seed | species by said continuous stirring apparatus S, it is as follows. In the drum 2, the stirring blade 10 is always rotating at a high speed. The stirring blade 10 is composed of a rotating shaft 11 that is rotatably provided at the axis of the drum 2 and a large number of fins 12 that protrude radially and spirally from the rotating shaft 11 at predetermined intervals. A predetermined amount of flour is continuously supplied from the flour supply port 3 to the drum 2, and hot water at a predetermined temperature is continuously supplied from the water supply port 20, and a liquid at the required temperature is supplied from the liquid sugar supply port 23 as necessary. Sugar is continuously supplied in a constant amount, and liquid oil is continuously supplied in a constant amount from the oil supply port 30 as necessary. Thereby, the stirring blade 10 rotating at high speed causes the flour, hot water, liquid sugar and liquid fat to be stirred at high speed on the upstream side of the drum 2 and sequentially sent to the downstream side. During this time, the raw material is mixed in a fine droplet state and hydrated. When the raw material is transferred to the substantially intermediate portion while being stirred, water vapor is continuously blown from the blowing port 41 provided in the substantially intermediate portion, so that the mixture of the raw materials is sprinkled into the water vapor while being stirred. Be exposed.
[0042]
In this case, wheat flour, water, and the like are heated by blowing water vapor, and the gelatinization and lower molecular weight of the wheat starch are performed by this heating. In this case, since water vapor is a gas, it is heated uniformly by contacting the mixture of raw materials that are stirred finely and sprinkled finely into small droplets. It will be done. As a result, the thermal energy given to the tea seeds is satisfied, and the starch is sufficiently converted to α and low molecular weight, and the α is uniformized to prevent destabilization of the starch.
In this way, when water vapor is blown into the raw material, it is necessary to apply the water vapor to the mixture of the raw material in the droplet state. Therefore, the position where the steam inlet is provided in the drum is such a position that the steam can be applied after the raw materials are mixed and hydrated in a sprayed state, specifically, for example, one end of the drum 2. It is desirable to provide in the substantially intermediate part of the drum 2 on the downstream side of the flour supply port 3 and the water supply port 20 provided on the side.
Then, the hot water seed produced by stirring at high speed in this way is automatically discharged from the discharge port 5. Although not necessarily required below the discharge port 5, a dough storage and supply machine 6 is provided so that the hot water seeds discharged from the discharge port 5 and falling can be stored and collected before being supplied. I have to.
[0043]
【Example】
In FIG. 5, the manufacturing conditions in Example 1 (1-1, 1-2, 1-3, 1-4, 1-5) of this invention by the said continuous stirring apparatus S are shown.
In FIG. 6, the manufacturing conditions in another Example (Example 2) of this invention by the said continuous stirring apparatus S are shown.
FIG. 7 shows the production conditions (see FIG. 7 (a)) in yet another example (Example 3) of the present invention by the continuous stirring device S, and the soot seeds produced under the production conditions. The upper temperature is shown in increments of 30 minutes immediately after the start of production (see FIG. 7B). Thus, it can be seen that the temperature of soup seeds according to the present invention is almost uniformly stable, that is, the gelatinization of the wheat starch is uniform and the produced tea seeds are stable.
FIG. 8 shows the production conditions in Examples 4 (4-1, 4-2, 4-3 and 4-4) of the present invention performed using a large apparatus of the same type as the continuous stirring apparatus S. ing.
[0044]
In this way, by producing the cocoon seed using the continuous stirring device S or the large continuous stirring device, it is possible to rapidly carry out the alpha conversion and the low molecular weight conversion of wheat starch, and in a very short time ( In each example, it was possible to produce the hot water seed continuously for 5 to 10 seconds.
In addition, each of the yuba varieties produced in each example promotes the gelatinization and low-molecularization of wheat starch, and when the production conditions are the same, the α-formation is made uniform. Was a good teacup seed.
Further, in the above embodiment, liquid sugar and liquid fat / oil are added to the raw material, but the present invention is not necessarily limited thereto, and liquid sugar and / or fat / oil may not be added. And / or other raw materials other than fats and oils (salt, nonfat dry milk, rice flour, etc.) may be added as appropriate.
[0045]
Furthermore, as Example 5, the bread was produced as follows (specific production conditions are shown in FIG. 9 and FIG. 10) using the teacup produced in each of the above Examples.
The hot water seed is used after aging at 10 to 15 ° C. for 15 to 20 hours after preparation.
Separately from the tea seeds, a medium seed is prepared by mixing at least a portion of the total flour, all yeast, or a standard amount of yeast that is normally added to the medium seed in a conventional method and water.
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.
[0046]
After creating the middle seed in this way, the middle seed is fermented. The medium fermentation conditions (time, temperature, humidity) of the conventional medium method can be adopted.
Next, a bread dough is prepared by kneading the raw material consisting of the rice bran seed, the middle seed after fermentation, and at least the remaining amount of flour and water.
This bread dough is fermented for the required time. Fermentation can adopt the conventional medium-sized dough fermentation conditions (time, temperature, humidity).
Here, after fermentation at the floor time, it is divided and rounded. Then, take a bench time, degas and reshape, and then dig.
Bake the dough after baking.
[0047]
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. And the incense comes to improve.
In addition, it becomes possible to produce and use a hot and cold rice seed that is constantly and uniformly alphatized, and the stability of the quality of the baked breads produced using this makes the hot water and rice seed unstable. It becomes possible to prevent the inhibition.
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, maintains an appropriate property without excessive stickiness, has mechanical resistance, and bakable bread has a large oven spring and a large volume, has good waist, and in mechanical bulk baking The quality of the fired product can be stabilized between products.
[0048]
Furthermore, as Example 6, the bread was produced as follows (specific production conditions are shown in FIG. 11 and FIG. 12) using the teacup produced in each of the above Examples.
The hot water seed is used after aging at 10 to 15 ° C. for 15 to 20 hours after preparation.
Separately from the hot water seeds, at least a portion of the total flour amount, a part of the total yeast amount of yeast, and a raw material consisting of water are mixed to prepare the previous seed.
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.
Furthermore, in this pre-seed preparation process, no yeast food, oxidizing agent, enzyme agent, emulsifier, or other improving agents are used.
[0049]
After creating the previous seed in this way, the previous 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.
Next, a bread dough is prepared by kneading the raw material consisting of the tea seed, the pre-fermented seed, and at least the remaining amount of flour, the 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. In the step of preparing the bread dough, the amount of yeast is preferably 0.3% by mass to 1.6% by mass with respect to the total amount of flour.
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.
This bread dough is fermented for the required time. Fermentation can adopt the conventional medium-sized dough fermentation conditions (time, temperature, humidity).
Here, after fermentation at the floor time, it is divided and rounded. Then, take a bench time, degas and reshape, and then dig.
Bake the dough after baking.
[0050]
In this baked bread, since it becomes possible to promote the homogenization by promoting the alpha conversion and the low molecular weight of the wheat starch of the hot water kind compared to the case of using hot water as in the past, the baked bread The crust and crumb are soft and moist, and the anti-aging effect is improved over time. Both crust and crumb have good crispness and mouth melting, and the amount of maltose derived from wheat flour increases. This will improve sweetness and fragrance.
In addition, it becomes possible to produce and use a hot and cold rice seed that is constantly and uniformly alphatized, and the stability of the quality of the baked breads produced using this makes the hot water and rice seed unstable. It becomes possible to prevent the inhibition.
Furthermore, by mixing the raw material consisting of the tea seeds, the pre-prepared seed, the remaining amount of flour, the remaining amount of yeast and water, etc., the bread dough after mixing can be obtained even if using the hot water seeds. It does not become excessively soft, has a certain elasticity, does not have excessive stickiness, maintains appropriate properties, has mechanical resistance, baked bread has a large oven spring, a large volume, good waist, and The quality of the baked product in mechanical mass-baking can be stabilized between products.
[0051]
Moreover, in the present Example 6, as in the conventional middle seed method, 70% by mass of wheat flour, the whole amount of yeast and yeast food are mixed in advance to create a middle seed (see Example 5 above). Because it is not a thing, since the fermentation of medium seeds composed of a large amount of wheat flour proceeds as in the middle seed method, the production amount of fermentation products such as alcohol and organic acids increases, and the baked product is derived from flour. The sweetness and scent of maltose are not erased.
Therefore, according to this Example 6, the breads after baking do not lose the sweetness and flavor of maltose derived from wheat flour, which is characteristic of breads produced by the straight-boiled method using the rice bran seeds. .
[0052]
Furthermore, as Example 7, using the hot water bottle types (4-1, 4-2, 4-3, and 4-4 hot water bottle types) produced in Example 4 above, the following (FIG. 13). (A specific production condition is shown in FIG. 14) A sweet bread was produced.
The hot water seed is used after aging at 10 to 15 ° C. for 15 to 20 hours after preparation.
Separately from the tea seeds, a medium seed is prepared by mixing at least a portion of the total flour, all yeast, or a standard amount of yeast that is normally added to the medium seed in a conventional method and water.
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.
[0053]
After creating the middle seed in this way, the middle seed is fermented. The medium fermentation conditions (time, temperature, humidity) of the conventional medium method can be adopted.
Next, the main dough is mixed with the middle seed after fermentation in advance, and the main ingredients made of at least the remaining amount of flour and water, to create an intermediate dough.
Then, the bread dough is made by mixing the tea seeds and the intermediate dough.
This bread dough is fermented for the required time. Fermentation can adopt the conventional medium-sized dough fermentation conditions (time, temperature, humidity).
Here, after fermentation at the floor time, it is divided and rounded. After that, take a bench time, degas, shape, and fill the contents.
Bake the dough after baking.
In the baked confectionery bread, the same excellent effect as in the other examples was observed.
[0054]
In addition, as Example 8, the bread crumbs produced in the above Example 4 (4-1, 4-2, 4-3 and 4-4 kind of cups) were used to produce bread as follows. I tried.
In this Example 8, by adding all the raw materials (but excluding fats and oils) constituting wheat flour and other bread doughs other than the tea seeds, kneading at a low speed of 2 minutes and a medium speed of 4-5 minutes Create an intermediate dough. The raw material mixing ratio of the intermediate dough is shown in FIG. The intermediate dough has some gluten binding.
Moreover, in Example 8, the bread dough preparation process was 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.
Bread dough is created from this.
[0055]
Furthermore, in Example 8, the subsequent manufacturing process is as follows.
First fermentation (floor time) 60 minutes
Dividing (using divider) 500g
Rounding (using a rounder)
Intermediate fermentation (bench time) 28 ℃ 20 minutes
Rolling (gas venting)
Curling (rolling of rolled dough) / M-fold (using automatic machine)
Proofer 38 ℃ 50 minutes
Firing 200 ° C 35 minutes
[0056]
[Test example]
Next, about the Example of said this invention, the following test was done with the comparative example, and the analysis and evaluation of the product were performed.
[0057]
[Test Example 1]
As an example of the present invention, a hot water seed prepared according to the above Example 3 was aged at 10 to 15 ° C. for 16 to 18 hours (see FIG. 7A). As Comparative Example 1, the conventional technique described above, that is, a mixture prepared by adding hot water to wheat flour and kneading with a known mixer was used. Detailed conditions of the comparative example are shown in FIG.
And the acceleration | stimulation state of gelatinization of the wheat starch of the teacup seed | species of Example 3 and Comparative Example 1 was investigated by measuring the gelatinization enthalpy of the wheat starch. The measurement conditions for gelatinization enthalpy are as shown in FIG. 32A (hereinafter, the same applies to the measurement of gelatinization enthalpy).
The results are shown in FIG. From this result, the yuzu type of Example 3 is markedly lower in gelatinization enthalpy than Comparative Example 1, and the gelatinization of wheat starch is markedly advanced (aging is slow. The same is true for similar tests.)
[0058]
[Test Example 2]
And in above-mentioned Example 3 (the produced hot-boiled rice seeds were used after aging at 10-15 ° C. for 16-18 hours) and Comparative Example 1, The accelerated state was examined by measuring the maltose content in the teacup seed. The conditions for measuring the maltose content are as shown in FIG. 32 (b) (hereinafter, the same applies to the measurement of the maltose content).
The results are shown in FIG. From this result, it can be seen that the varieties of Example 3 have significantly higher maltose content than that of Comparative Example 1, and the reduction in the molecular weight of wheat starch has progressed significantly.
[0059]
[Test Example 3]
And the amount of the water-soluble protein of the above-mentioned Example 3 (using the brewed varieties ripened at 10-15 ° C. for 16-18 hours) and the varieties of Comparative Example 1 was examined. . The measurement conditions for the water-soluble protein are as shown in FIG.
The results are shown in FIG. From this result, the amount of the water-soluble protein in the yuba seeds decreases as the heat denaturation of the wheat protein increases, but the content of the water-soluble protein in Example 3 is higher than that in Comparative Example 1. It can be seen that the varieties of Example 3 had a larger gelatinization of wheat starch than that of Comparative Example 1, but the heat denaturation of wheat protein was smaller. This difference is considered to be due to the length of the heating time, and since the type of hot water of Example 3 has little heat-denatured gluten, it can be said that the bread-making aptitude, particularly the mechanical resistance and the stability in mechanical production are even higher.
[0060]
[Test Example 4]
As an example of the present invention, Example 5-2 similar to Example 5 above was used. Detailed manufacturing conditions for bread are shown in FIGS. 19 and 20. In addition, FIG. As Comparative Example 2, the production conditions of bread were the same as in Example 5-2, but the hot-boiled rice seed was prepared by mixing the conventional technique described above, that is, adding hot water to wheat flour and mixing with a known mixer. Was used. FIG. 31 shows the detailed production conditions for the teacup type of Comparative Example 2.
And about the improvement of the antiaging effect over time of the bread baked using the hot water seed of Example 5-2 and Comparative Example 2, while measuring the stress of the crumb and measuring the breaking strength of the crust, . Specifically, in a bread, when stored at room temperature after baking, the change in the crush strength of the bread crust and the crumb stress after 1 day (D + 1), 2 days (D + 2), and 3 days (D + 3) after baking. The change with time was examined. Fig. 33 (a) shows the measurement conditions for the crust breaking strength, and Fig. 33 (b) shows the measurement conditions for the crumb stress.
The results are shown in FIGS. 22 and 23. From this result, it can be seen that the bread of Example 5-2 has a low crust breaking strength and good crispness after 1 day, 2 days and 3 days after the baking date, as compared with Comparative Example 2.
Further, it can be seen that the bread of Example 5-2 has a low crumb stress and is softer after 1 day, 2 days and 3 days after the baking date as compared with Comparative Example 2.
[0061]
[Test Example 5]
And the maltose content of the bread of Example 5-2 and Comparative Example 2 was examined.
The results are shown in FIG.
From this result, it can be seen that the bread of Example 5-2 has a higher content of maltose than that of Comparative Example 2, and the molecular weight of wheat starch is being reduced.
[0062]
[Test Example 6]
And the sensory test of the bread produced using the hot water seed of the said Example 5-2 and the said comparative example 2 was done. Specifically, 30 panelists evaluated the crumb incense (presence or absence of sweet incense derived from malt sugar) and the sweetness of crumb (presence or absence of taste derived from malt sugar).
The results are shown in FIG.
From this result, in the preference of which one is preferred, the bread of Example 5-2 is stronger than the bread of Comparative Example 2 in that the natural sweetness of maltose derived from wheat flour is stronger and more fragrant. It can be seen that it is good and markedly preferred.
[0063]
[Test Example 7]
As an example of the present invention, Example 3-2 similar to Example 3 above was used. As Comparative Example 3, the same apparatus as in Example 3-2 was used, and the hot water bottle seed was prepared by adding only hot water from the water supply port without blowing steam. Detailed conditions of the comparative example are shown in FIG.
In Comparative Example 3 (no steam used), only the hot water is stirred for a very short time (about 5 to 10 seconds). In addition, the heat energy given to the rice bran seeds is insufficient (insufficient heating), so that the starch starch is not sufficiently gelatinized and reduced in molecular weight. It lacked bread aptitude.
And while measuring gelatinization enthalpy about the acceleration | stimulation state of the gelatinization of the wheat starch of the teacup seed of Example 3-2 and the comparative example 3, it is about maltose content about promotion of the low molecular weight of the starch starch of the teacup seed. Was measured and examined. The results are shown in FIG.
From this result, the hot water lees of Example 3-2 is significantly lower in gelatinization enthalpy than in Comparative Example 3, and the gelatinization of wheat starch is proceeding significantly. It can be seen that the content of maltose in potato seeds is remarkably high, and the molecular weight of wheat starch is being reduced.
[0064]
[Test Example 8]
In Example 3 described above, the correlation between the temperature of the rice bran seed and the gelatinization of the wheat starch (gelatinization enthalpy as an index of the degree of gelatinization) was examined. In seven trial productions (tests 1 to 7), the temperature and the gelatinization enthalpy were measured, and the measured values were plotted on a graph to obtain the correlation coefficient.
The results are shown in FIGS.
From this result, the correlation coefficient R between the temperature of the rice bran and the gelatinization enthalpy of the wheat starch ² It can be seen that there is a very high correlation of 0.913. Therefore, it is possible to control the degree of gelatinization of the wheat starch fairly strictly by adjusting the soot seed temperature, and in turn, if the soot seed temperature is kept constant. For example, the α degree can be made constant.
[0065]
【The invention's effect】
As described above, according to the method for producing the teacup seeds of the present invention, steam is blown into the raw material in a stirring process in which at least flour and water are added and stirred, or at least flour and water are continuously added. By supplying steam and continuously blowing steam into the raw material in the stirring and transporting process in which the raw material is heated, the starch is pregelatinized by warming the raw material. Since the wheat flour and water are heated by evenly contacting the mixed and hydrated raw material that has been agitated at a high speed and mixed into a finely sprayed state, the gelatinization of the wheat starch can be performed rapidly and uniformly. . Therefore, the thermal energy given to the tea seeds can be satisfied, the wheat starch can be sufficiently alpha-modified and low-molecularized, and the alpha can be uniformly homogenized to prevent destabilization of the hot-alcoholic seeds. can do. Further, the stirring time of the hot water seed is also extremely short, so that the production speed can be increased and the production efficiency can be greatly improved.
Furthermore, when breads are produced using this kind of hot water, the volume of breads is increased, the softness of both crust and crumbs and the effect of preventing aging over time are improved, and both crusts and crumbs are produced. The crispness and melting in the mouth are improved, and the amount of maltose derived from wheat flour is increased, thereby improving the sweetness and flavor. Moreover, it becomes possible to prevent the quality stability from being hindered by the destabilization of the hot water species.
[0066]
And, when the temperature of water to be added and the condition of water vapor are adjusted so that the temperature of the rice bran seed is 55 ° C. to 80 ° C., especially in the type of hot water used for the production of bread. Preferably it is 55 ° C to 75 ° C, more preferably 60 ° C to 70 ° C, and in the case of a hot water type used for the manufacture of confectionery bread, preferably 60 ° C to 80 ° C, and more preferably 65 ° C to 75 ° C. If the temperature of water to be added and the conditions of water vapor are adjusted so that the temperature will be 0 ° C, the thermal energy given to the teacup seeds will be appropriate, and the starch of wheat starch of the teacup seeds will be alpha and low. Situations where molecularization is insufficient (baked bread lacks the general characteristics of breads made using hot water seeds, the sweetness and aroma of maltose derived from the original flour, and moist Softness and good crispness and melting of the mouth may not be noticeable ) Is prevented, and the wheat starch may be excessively alphatized or excessively swollen and ruptured, and the heat denaturation of wheat gluten in the rice bran seed after kneading may proceed excessively (in this case, In particular, it is inferior in mechanical resistance and stability in mechanical manufacturing, and it affects the quality of bread after baking, such as lack of volume and folding back.) The molecularization can be sufficiently performed and the α conversion can be performed uniformly.
[0067]
Also, when the water is warm, preferably when the temperature of the warm water is 30 ° C. to 65 ° C., the use of warm water enables stable control of steam even with a small amount of water vapor, making it easy to select In addition, it is possible to easily adjust the temperature of the hot water and stabilize the kind of hot water.
[0068]
Furthermore, when the steam temperature is 95 ° C. to 100 ° C. at the position where the raw material is blown into the raw material, the thermal energy given to the teacup seeds becomes appropriate, and the starch and wheat starch of the teacup seeds become alpha and low in molecular weight. Is prevented, the wheat starch is excessively alphatized or excessively swollen and ruptured, and the risk of excessive heat denaturation of wheat gluten in the rice bran seed after mixing is prevented, It is possible to ensure that the starch of the wheat starch is sufficiently gelatinized and reduced in molecular weight, so that the gelatinization can be performed uniformly.
[0069]
Furthermore, when the steam blowing strength is set to 0.01 to 0.5 MPa at the position of blowing into the raw material, the water vapor can be well distributed in the raw material and The possibility of excessive heat denaturation of wheat gluten is prevented, and it is possible to ensure that the starch of the wheat starch is sufficiently gelatinized and reduced in molecular weight, so that the gelatinization can be performed uniformly.
[0070]
In addition, since the amount of water in the teacup seed is 50 to 200% by mass, heat energy is efficiently given to the teacup seed to ensure alpha conversion and low molecular weight of the tea starch. Can be.
Furthermore, when a required amount of fats and oils is added to the raw material, the heat storage effect of the teacup seeds during the process of making the teacup seeds is further enhanced, and the alpha conversion and low molecular weight of the wheat starch can be further promoted. It becomes like this. In addition, drying of the dough during the low-temperature storage of the teacup species is prevented. Furthermore, since the amount of fats and oils added can be reduced in the process of making bread dough using this kind of 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, it is possible to reduce the stickiness of the teacup seed and to create a smooth teacup seed that is easy to mix.
Furthermore, the stirring time can be as short as 2 to 30 seconds.
[0071]
In addition, stirring is performed using a continuous stirring device, and at least flour and water are continuously supplied from one end side, the raw materials are stirred inside, and the hot water seed is fed from the other end side. In the case of comprising a drum to be discharged, a stirring blade that is provided in the drum and continuously stirred while feeding the raw material to the discharge port, and a water vapor supply mechanism that continuously supplies water vapor into the drum, Is automatically supplied and stirred, steam is also automatically supplied, and the hot water seed is continuously stirred and mixed, so when using a conventional known mixer to add flour and a predetermined amount of hot water and stir Compared to the above, the operator does not have to visually check the kneading condition at all times, and since the drainage of the hot water can be automatically performed, the work labor is greatly reduced without the need for manual removal. , Improve work efficiency Can be made.
[0072]
If baked breads are produced using the thus-produced sesame seeds, alpha conversion and low molecular weight are promoted and homogenized in the varieties of wheat starch. Increased volume, moist softness of both crust and crumb and the effect of preventing aging over time, crust and crumb both have good crispness and mouth melting, and further, the production amount of maltose derived from wheat flour increases, As a result, sweetness and flavor are improved. In addition, the stability of the quality of the baked bread is prevented from being hindered by the destabilization of the cup.
[Brief description of the drawings]
FIG. 1 is an overall configuration diagram schematically showing an example of a continuous stirring apparatus for carrying out a method for producing a hot water seed according to an embodiment of the present invention.
FIG. 2 is a side view showing an example of a continuous stirring device for carrying out the method for producing a hot water seed according to an embodiment of the present invention.
FIG. 3 is an enlarged side view of the continuous stirring apparatus shown in FIG.
4 is an enlarged plan view of the continuous stirring apparatus shown in FIG.
FIG. 5 is a table showing an example of a method for producing a hot water seed according to Example 1 of the present invention using a continuous stirring device.
FIG. 6 is a table showing another example of a method for producing a hot water seed according to Example 2 of the present invention, using a continuous stirring device.
FIG. 7 is a table showing another example of a method for producing a hot water seed according to Example 3 of the present invention, in which a continuous stirring device is used.
FIG. 8 is a table showing an example of using a large-sized continuous stirring apparatus, which is a method for producing a hot water seed according to Example 4 of the present invention.
FIG. 9 is a table showing Example 5 in which bread loaf was produced using the teacup according to an example of the present invention.
FIG. 10 is a table showing Example 5 in which bread loaf was produced using the hot water seed according to an example of the present invention.
FIG. 11 is a table showing Example 6 in which bread loaf was produced using the teacup according to an example of the present invention.
FIG. 12 is a table showing Example 6 in which bread loaf was produced using the hot water seed according to an example of the present invention.
FIG. 13 is a table showing Example 7 in which confectionery bread was produced using the teacup according to Example 4 of the present invention.
FIG. 14 is a table showing Example 7 in which confectionery bread was produced using the teacup according to Example 4 of the present invention.
FIG. 15 is a table showing the raw material mixing ratio of the intermediate dough according to Example 8 of the present invention.
FIG. 16 is a table showing measurement results of gelatinization enthalpies of Example 3 and Comparative Example 1 of the present invention.
FIG. 17 is a table showing measurement results of maltose content in Example 3 and Comparative Example 1 of the present invention.
FIG. 18 is a table showing the measurement results of the amount of water-soluble protein of Example 3 and Comparative Example 1 of the present invention.
FIG. 19 is a table showing the blending amounts of Example 5-2 in which bread was produced using the teacup seeds of the present invention.
FIG. 20 is a table showing the steps of Example 5-2 in which bread loaf was produced using the teacup seeds of the present invention.
FIG. 21 is a table showing the production conditions for the yuzu-no-kogyo of Example 5-2, in which the bread was produced using the yuzu-no-maki of the present invention.
FIG. 22 is a table showing the change over time in the breaking strength and the change over time in the crumb stress of the bread crusts of Example 5-2 and Comparative Example 2 of the present invention.
FIG. 23 is a table showing the change over time in the breaking strength and the change over time in the crumb stress of the bread crusts of Example 5-2 and Comparative Example 2 of the present invention.
FIG. 24 is a table showing measurement results of maltose content of the breads of Example 5-2 and Comparative Example 2 of the present invention.
FIG. 25 is a table showing the results of a sensory test on bread made using the teacup seeds of Example 5-2 and Comparative Example 2 of the present invention.
FIG. 26 is a table showing the apparatus conditions of Comparative Example 3.
FIG. 27 is a table showing the measurement results of gelatinization enthalpy and maltose content of the varieties of Example 3-2 and Comparative Example 3 of the present invention.
FIG. 28 is a table showing measured values of the temperature and the gelatinization enthalpy of the hot water seed of Example 3 of the present invention.
FIG. 29 shows the phase of the temperature of hot water and the gelatinization enthalpy for Example 3 of the present invention.
It is a table | surface figure which shows a function.
30 is a table showing the production conditions for hot water seeds of Comparative Example 1. FIG.
FIG. 31 is a table showing the production conditions for the hot water seed of Comparative Example 2.
FIG. 32 shows measurement conditions in the test, (a) is a table showing measurement conditions for gelatinization enthalpy, (b) is measurement conditions for maltose content, and (c) is a table showing measurement conditions for water-soluble protein.
FIG. 33 shows the measurement conditions in the test, (a) is a table showing the measurement conditions for the crust breaking strength, and (b) is a table showing the measurement conditions for the crumb stress.
[Explanation of symbols]
S Continuous stirring device
1 base
2 drums
3 Flour supply port
4 Flour filling machine
5 outlet
6 dough storage and supply machine
10 Stirring blade
11 Rotating shaft
12 fins
13 Drive mechanism
14 Electric motor
20 Water supply port
21 Water supply tank
22 Metering pump
23 Liquid sugar supply port
24 Liquid sugar tank
25 Metering pump
26 Hot water tank
30 Oil supply port
31 Oil tank
32 metering pump
40 Water vapor supply mechanism
41 Inlet

Claims (14)

A rotary drum provided in the drum so as to be rotatable about the axis of the drum, and a number of rotary agitating means projecting radially and spirally at predetermined intervals on the rotary shaft; And a stirring blade for continuously stirring the raw material consisting of at least flour and water to the discharge port, and at least one flour supply port through which at least flour is continuously supplied to one end of the drum, and It has a water supply port through which water is continuously supplied, a discharge port at the other end, and further supplies water vapor downstream from the flour supply port and water supply port of the drum. Using a continuous stirrer with an inlet,
In the agitation transfer process in which at least the flour and water as raw materials are continuously supplied from the respective supply ports and transferred from one end side to the other end side of the drum while continuously stirring at high speed with the stirring blades. In the middle of the downstream side of each supply port of flour and water, steam is continuously blown into the raw material from the blow-in port to produce hot water seed, and the hot water seed is automatically discharged from the discharge port. Thus, a method for producing a rice bran seed having a temperature of 55 to 80 ° C. is provided.   Steam is blown in the substantially intermediate | middle stage in the said stirring transfer process, The manufacturing method of the hot water lees for breads of Claim 1 characterized by the above-mentioned.   3. The production of the brewer's cup for bread according to claim 1 or 2, wherein the high-speed rotation stirring is performed at a speed of 8 m / s to 20 m / s at the tip of the rotary stirring means of the stirring blade. Method.   4. The method for producing a hot water lees for bread according to claim 1, 2 or 3, wherein the high-speed rotary stirring is such that at least the raw material flour and water are mixed in a fine droplet state.   The hot water for bread according to claim 1, 2, 3 or 4, wherein the water vapor is blown so as to be applied to a mixture in which at least the raw material flour and water are in a finely sprayed state by the high-speed rotation stirring. A method for producing potato seeds.   6. The method for producing a hot drink seed for bread according to claim 1, 2, 3, 4, or 5, wherein the water vapor blowing strength is 0.01 to 0.5 Mpa.   The amount of steam blown is 2% to 12% by mass with respect to the amount of wheat flour. Method.   8. The method for producing a hot drink seed for bread according to claim 1, 2, 3, 4, 5, 6 or 7, wherein the time for stirring at high speed is set in a range of 2 to 30 seconds.   The said water is made into warm water of the temperature of 30 degreeC-65 degreeC, The manufacturing method of the hot water lees for breads of Claim 1, 2, 3, 4, 5, 6, 7 or 8 characterized by the above-mentioned.   The method for producing a hot water lees for bread according to claim 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein the temperature of the water vapor is 95 ° C to 100 ° C.   It adjusts so that the quantity of the said water may be 50 mass%-200 mass% with respect to the quantity of flour which comprises the said hot-boiled rice seed | species, The 1, 2, 3, 4, 5, 6, 7 characterized by the above-mentioned. , 8, 9 or 10.   The drum of the continuous stirring device has a water supply port for continuously supplying water, a liquid sugar supply port for continuously supplying liquid sugar, and a liquid oil / fat continuously to the downstream side in the vicinity of the flour supply port. Provided with an oil / fat supply port to be supplied, and further provided with a water vapor injection port at a substantially intermediate portion of the drum on the downstream side of the flour supply port, water supply port, liquid sugar supply port and oil / fat supply port. The method for producing a hot water seed for bread according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or 11.   A method for producing bread, characterized in that bread dough is produced using the teacup seed produced according to the method for producing teacup seed according to any one of the above claims.   14. The method for producing bread according to claim 13, wherein the amount of the wheat bran flour is adjusted to 5% by mass to 40% by mass with respect to the total amount of flour constituting the bread dough.

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