JP4308792B2 - Medium-sized continuous bread making and its breads - Google Patents

Description

  The present invention relates to a medium-sized continuous bread manufacturing method for producing a medium-sized fermentation at a factory scale with a large amount of preparation that keeps the medium-sized fermentation at a relatively low temperature for a long time. The present invention relates to a medium-type continuous bread-making method and breads that achieve an optimal ripening state in which the fermentation of medium-type is neither immature nor over-ripened in a short time.

The bread making method is roughly divided into a straight method (also called a direct kneading method) and a medium seed method.
The straight method is a method in which all bread ingredients such as flour, water, sugar, fats and oils, salt, and yeast are mixed and fermented at a time, and has an advantage in that bread having a good flavor can be obtained. On the other hand, it is necessary to strictly control the temperature and time of fermentation, and the dough has disadvantages such as poor mechanical resistance and is not suitable for mass production.

  The middle seed method is a method in which a part of the raw material for bread making is kneaded and fermented, and then the remaining raw materials are added and kneaded. The resulting inner layer of the bread is fine, soft and slow-aging. On the other hand, a long time is required for bread making, and the medium-sized bread making method in which fermentation is usually performed in 2 to 4 hours has disadvantages such as inferior flavor to the straight method.

In recent years, a bread making method has been devised that improves on the disadvantages of the medium seed method and takes advantage of the advantages.
(1) Patent Document 1: After appropriately fermenting medium seeds, a state in which fermentation is delayed by refrigeration at -5 ° C to 5 ° C in order to obtain an appropriate aging state for a long time (6-72 hours) Maintaining it produces a savory bread.
(2) Patent Document 2: A medium-boiled raising temperature is set to 24 to 30 ° C., and this is immediately fermented while being cooled in a 0 to 10 ° C. refrigeration room, thereby producing bread with good flavor.
(3) Patent Document 3: Using a yeast whose fermentation power is suppressed in a low temperature range (−5 to 15 ° C.), chilling the middle seed produces a bread that does not deteriorate in flavor due to overfermentation.
(4) Patent Document 4: Bread with improved softness, color and flavor by fermenting medium seeds in a refrigerated state (0 to 10 ° C.) and adding a lactic acid fermented oil emulsion to the main koji. Manufacturing.
(5) Patent Document 5: After medium seed is boiled at 10 to 18 ° C., it is fermented at the same temperature range for 15 to 30 hours to enable mass preparation and mass production, and has a good flavor and texture. Producing bread.

  The intent common to these methods is to supplement the flavor by keeping the medium species at a relatively low temperature for a long time. However, in the low temperature medium seed method, the dough itself becomes a heat insulating material due to the expansion of the bread dough by the carbon dioxide gas generated with the fermentation of the yeast, and heat is hardly conducted between the outside and the center of the dough. In other words, the outside is cooled to the ambient temperature and the temperature drops, but the temperature rises due to the heat of fermentation in the center, so as the amount of medium species increases, the temperature difference between the outside and the center increases and the fermentation state There was a problem of non-uniformity.

  Therefore, in these known production methods, as a further contrivance, in order to lower the central temperature of the middle species to the ambient temperature in a short time, the size of the middle species is limited and kept at a low temperature (Patent Document 2). Some ideas have been studied such as lowering the kneading temperature to suppress the temperature rise at the center of the dough (Patent Document 5).

  However, when the amount of preparation is large, a temperature difference occurs between the outside and the center of the middle seed, and the volume, flavor and texture of the baked bread product are not necessarily satisfactory. The medium bread making method was not suitable for factory-scale mass production.

Therefore, the applicant mixes flour, yeast, water, and other baking ingredients, and records the temperature conditions, thereby suppressing the temperature difference between the outside and the center of the middle seed in mass production on a factory scale. Then, a medium-sized continuous bread-making method for low-temperature and long-time fermentation was proposed (Patent Document 6).
JP 54-67053 A Japanese Examined Patent Publication No. 56-46731 Japanese Patent Laid-Open No. 61-195637 Japanese Patent Laid-Open No. 2-92231 JP-A-4-207148 JP-A-11-196758

  The bread product according to Patent Document 6 is not only suitable for factory-scale mass production, but also has a good volume, flavor and texture of the finally baked bread product, and is highly evaluated in the market. However, the medium fermentation time of 15 to 35 hours has caused a new problem that it cannot reasonably cope with today's change in distribution. In other words, in response to the demand of the distribution industry, it is now common to provide bread on the next day after receiving an order in the evening. The problem arises that fermentation must be performed. With this expectation, it has become necessary to prevent medium-sized fermentation, that is, to shorten the production time.

  In addition, even today, bread products that have been recognized and accepted by the market must work to improve quality even more. In general, various alcohols, esters, aldehydes, organic acids, and the like increase in accordance with the length of the fermentation time. Therefore, it is said that an unfavorable fermentation odor occurs when the fermentation time is too long. There is a demand for improving the aroma by preventing the fermentation product related to the fragrance due to the fermentation time being too long, that is, by shortening the fermentation time of the medium species.

  In view of the above-mentioned problems, the present invention is suitable for factory-scale mass production while maintaining the advantages of a production method in which a medium species is kept at a relatively low temperature for a long time, while maintaining the advantages of the production method in which a medium species is kept at a relatively low temperature for a long time. An object of the present invention is to provide a medium-sized continuous bread-making method and breads that can shorten the fermentation time of medium-sized seeds while having good volume, flavor and texture.

  The present invention is a medium-scale continuous bread making method with a large amount of preparation for medium-sized fermentation at a low temperature, and the amount of yeast added according to the fermentation time of the medium-sized medium in the range of 6 to 15 hours. Adjusting and adjusting the environmental temperature during fermentation of medium species within the range of 5 to 20 ° C., preferably within the range of 10 to 15 ° C., to suppress the occurrence of temperature difference between the outside and the center of the dough, Preferably, the temperature difference is within 5 ° C., more preferably within 3 ° C., and breads having a good flavor and texture are produced by setting the middle-type fermentation to an optimal ripening state that is neither immature nor overripe. The gist of the continuous bread making method.

  Breads with less acetic acid and / or lactic acid are produced by adjusting the amount of yeast added and the environmental temperature during medium-type fermentation. In this case, the present invention has a large amount of preparation for medium-sized fermentation at low temperatures. A factory-scale medium-sized continuous bread-making method, wherein the amount of yeast added is adjusted in accordance with the medium-type fermentation time performed in the range of 6 to 15 hours, and the ambient temperature during fermentation of the medium-type is 5 to 5 Adjust the temperature within the range of 20 ° C., preferably within the range of 10 to 15 ° C. to suppress the occurrence of temperature difference between the outside and the center of the fabric, preferably within 5 ° C., more preferably within 3 ° C. And a medium-sized continuous bread manufacturing method that produces bread with low acetic acid and / or lactic acid, and good flavor and texture by making the fermentation of medium seeds in an optimal state that is neither immature nor overripe. To do.

  It is characterized by adding yeast separately into medium seeds and main straw, preferably adding low fermenting yeast to medium seeds and adding strong fermenting yeast to main fruit. The invention is a medium-scale continuous bread-making method with a large amount of preparation for medium-sized fermentation at low temperatures, and the amount of yeast added is adjusted according to the medium-type fermentation time performed in the range of 6 to 15 hours. In this case, the yeast is divided into medium seeds and main persimmons, and the environmental temperature during fermentation of the medium seeds is within the range of 5 to 20 ° C., preferably within the range of 10 to 15 ° C. The temperature difference between the outside and the center of the dough is adjusted to reduce the temperature difference, preferably within 5 ° C, more preferably within 3 ° C. To achieve a good flavor and texture, preferably acetic acid Beauty / or lactic acid is small, the gist species continuous bread method in which flavor and texture to produce a good bread.

  It is characterized by adjusting the environmental humidity according to the environmental temperature at the time of medium-sized fermentation.In this case, the present invention is a medium-scale continuous bread-making method with a large amount of preparation for carrying out medium-sized fermentation at a low temperature. Adjusting the amount of yeast to be added according to the fermentation time of the medium seed in the range of 6 to 15 hours, adding the yeast separately into the medium seed and the main potato, Adjust the environmental humidity according to the environmental temperature, and adjust the environmental temperature during fermentation of medium species within the range of 5 to 20 ° C., preferably within the range of 10 to 15 ° C. By suppressing the occurrence of the temperature difference of the part, preferably the temperature difference is within 5 ° C., more preferably within 3 ° C., and in an optimal state in which the medium-type fermentation is neither immature nor overripe, the flavor and texture Good, preferably low in acetic acid and / or lactic acid, flavor And gist species continuous bread method in which texture to produce a good bread.

  The gist of the present invention is breads produced by any one of the above-described medium-type continuous bread making methods.

According to the present invention, while having the advantage of the medium-sized bread making method that keeps the medium-sized seeds at a relatively low temperature for a long time, it takes 15 to 35 hours and takes a long manufacturing time. It is possible to solve the problem that medium-scale fermentation must be performed. That is, while maintaining the advantages of a method of keeping medium species at a relatively low temperature for a long time, it is suitable for factory-scale mass production and has good volume, flavor and texture, while shortening the fermentation time of medium species It is possible to provide a medium-sized continuous bread making method and breads that can be used.
Moreover, it has become possible to provide breads that have a small amount of acetic acid and lactic acid relative to the total amount of organic acids, have a good flavor and texture, and do not give an acid odor.

In general, the baked dough matures according to the time it is allowed to stand, and after reaching a certain maximum point, it becomes overripe. Since the time to reach the highest point varies depending on various factors, it is necessary to find an optimum condition for shortening the time to reach the highest point in order to shorten the manufacturing time.
The inventor paid attention to the following four points as factors for reaching the highest point in a shorter time in order to shorten the fermentation time of the medium seed in the method of keeping the medium seed at a relatively low temperature for a long time.

(1) Yeast type and feeding method In the general middle seed method, the yeast for general purpose / ultra-high sugar dough described later is used only in the middle seed preparation process (not dividedly charged). Different types of yeast are used for the preparation process and the main process.
In the medium seed preparation process, fermenting power is extremely mild and rich in sustainability, and those suitable for the production method for long-time fermentation (low fermenting power and long-time medium seed yeast) are used.
In the main koji process, fermenting power is strong, and the sugar blending suitability is very suitable for blending low to high sugars. Since the invertase activity which decomposes | disassembles sugar is very low, the yeast of a main process has also the feature that the baking bread coloring becomes light. In addition, since fermenting power is strong compared with what is used with the medium-sized bread manufacturing method of the conventional low temperature long-time fermentation, the amount of yeast to introduce | transduce decreases.

(2) Environment temperature during medium-scale fermentation, etc. It is known that there is a correlation between the fermenting power of yeast and the dough temperature, and it reaches a dough temperature of 35 to 38 ° C., which is said to have the highest fermenting power from a low temperature range. Draw a graph that rises almost to the right. In the present invention, the temperature of the dough is raised by raising the environmental temperature as compared to the conventional low-temperature long-time fermentation method, so that sufficient fermentation can be obtained even if the fermentation time of the medium seed is relatively short. However, the activity of yeast increases as the dough temperature rises, and the temperature difference between the outside and the center of the dough increases, so it is necessary to increase the temperature within the optimum range.
In addition, it is preferable to adjust the environmental humidity of the dough according to the medium-sized fermentation time. For example, in the bread making method of the present invention, the environmental humidity is adjusted higher than the conventional bread-making method with a fermentation time of 4 hours. In the conventional range, the fermentation time is 24 hours, which is lower than that of the medium bread making method.

(3) Yeast input amount It is known that increasing the amount of yeast can increase the number of yeast growth up to a certain amount, and a close relationship between the number and bread volume is recognized. The inventor has made it possible to obtain sufficient fermentation even if the fermentation time of the medium seed is relatively short by appropriately increasing the amount of yeast added to the medium seed compared to the conventional low-temperature long-time fermentation method. However, since excessive fermentation odor becomes strong when yeast is excessively increased, it is not necessary to simply increase the yeast.

  The conditions of (1) to (3) must be combined to verify the degree of maturation of the middle species. The degree of maturation of the medium seed can be confirmed by the pH of the dough and the gas generation curve due to yeast. When the aging of the dough is younger, the pH tends to be high and the titratable acidity tends to be low. In addition, the dough before the gas generation curve reaches the plateau (topping) is in an immature state with insufficient fermentation, reaches the peak of ripening after a certain period of time, and fermentation takes place after a long time. It becomes an overripe state that has advanced too much.

(4) Temperature difference between outside and center of dough If the temperature difference between outside and center of the dough becomes large, the fermentation state becomes non-uniform, so the temperature difference is preferably as close to zero as possible. However, it is extremely costly to make the temperature difference zero in the continuous bread making process at the factory, so that the temperature difference between the outside and the center of the dough is within the allowable temperature depending on the fermentation time of the medium type. It is reasonable to do. An acceptable temperature difference between the outside and the center of the medium species varies depending on the fermentation time of the medium species. In the conventional method for fermenting medium-sized seeds for 15 to 35 hours, the temperature difference may be within 10 ° C, but in the method for fermenting medium-sized seeds for 6 to 15 hours as in the present invention, the temperature difference is 5 ° C. Must be within.

  Three-boiled bread (hereinafter referred to as “12-hour fermented bread”) produced by the production method of the present invention and having a medium-fermentation time of about 12 hours and a traditional three-bread bread (hereinafter “4”). As a result, the 12-hour fermented bread was confirmed to have the following characteristics.

1) As a result of measuring physical properties, it was confirmed that the water retention tends to be better than that of the 4-hour fermented bread, the change with time is small and the refrigeration resistance is high. In particular, it has excellent storability in chilled (10 ° C or less), and this significance is significant in today's diversified demands from the distribution industry. It is surmised that the amount of residual sugar (mainly monosaccharides, disaccharides, etc.) is large.
2) Taste, sweetness and richness are superior compared to 4 hour fermented bread. This is presumed to be an effect brought about by a high free amino acid content.
3) The gluten network is fine compared to 4 hour fermented bread. From this, it can be seen that the bubbles are fine and thin, and the fabric has high extensibility and excellent mechanical resistance (there is little roughening due to mechanical molding and is suitable for mass production). It is also worth mentioning that there is little caving (also called a dent on the bread flank or a hip break).
Fig. 1 summarizes the means for confirming each quality index and the items considered to be the cause.

  Hereinafter, details of the present invention will be described by way of examples. The present invention is not limited by these examples.

(Comparison of kneading temperature)
Using the material of Formulation A shown in Table 1, bread was produced. Table 1 shows the ratio when the wheat flour is charged in 350 kg, and shows the ratio (bakery percentage) of other materials in the middle seed preparation process and the main koji process when the flour amount is 100%.
In this example, as shown in Table 2, the manufacturing process for Test Example 1 (raising temperature 19 ° C.), Comparative Example 1 (raising temperature 13 ° C.), and Comparative Example 2 (raising temperature 26 ° C.) A comparative test of bread produced under different environmental conditions was conducted.

  In Table 2, for the intermediate seed preparation step, the conditions for excluding the kneading temperature and the temperature difference between the inside and outside of the dough are the same. In Table 2, “L3H2” means stirring for 3 minutes at low speed and for 2 minutes at high speed. The measurement of the raising temperature was carried out by measuring the temperature at three points 1 cm from the surface layer of the fabric as the outer temperature and the temperature at two points in the center as the inner temperature, and expressing the average temperature at these five points. For the temperature difference between the outside and inside of the dough, the maximum value of [outside temperature−inside temperature] was displayed.

  In Table 2, for the main process, the raising temperature, floor time, bench time, and firing temperature / time are the same. In Table 2, “L2H5 ↓ L3H4” means that the oil is added after stirring for 2 minutes at low speed and 5 minutes at high speed, and then stirred for 3 minutes at low speed and 4 minutes at high speed. Means.

  Table 3 shows the results of the sensory test for each baked bread. The sensory test is conducted by seven specialist panelists and evaluated for five evaluation items: "Appearance (surface condition, volume, etc.), internal phase (whether uniformly fermented), softness, aroma, taste (texture)". did. The evaluation points are five levels: “5: very good, 4: good, 3: normal, 2: somewhat bad, 1: bad”. In addition, the evaluation score is obtained by rounding off the average value.

  As can be seen from Table 3, in Test Example 1, all the evaluation points of each element were 5, and it was found that bread with good quality was obtained. About the comparative example 1, since the kneading temperature was as low as 13 degreeC, it is thought that aging was insufficient. About the comparative example 2, since the inside-outside temperature difference of dough is as large as 8 degreeC, it is considered that fermentation became non-uniform | heterogenous.

(Comparison of temperature history)
In the same manner as in Example 1, using the material of Formulation A, bread was produced. In this example, as shown in Tables 4-1 and 4-2, each bread was manufactured through the temperature history of Test Examples 2 to 4 and Comparative Examples 3 to 7.
The obtained bread was evaluated by the same sensory test as in Example 1, and the results are shown in Table 5. As can be seen from Table 5, in Test Examples 2 to 4, the evaluation points of each element were all 4 or more, and it was found that bread with good quality was obtained.
About Comparative Examples 3-6, the outside temperature difference was large, fermentation was non-uniform | heterogenous, and sufficient quality was not able to be obtained.
As for Comparative Example 7, since the fermentation time in the medium seed preparation process was as long as 26 hours, a bread with good quality could be obtained despite the large temperature difference between the inside and outside of the dough. However, the shortening of the manufacturing time which is the subject of the present invention cannot be achieved.

(Method of adding yeast)
In this example, bread was produced by the same manufacturing method as in Test Example 3 above using the material of Formulation A and the material of Formulation B (Table 6). Formulation A and Formulation B differ depending on the method of adding yeast. In the former, yeast is divided and added in the medium seed preparation process and main shell process, while in the latter, all yeast and yeast are added in the medium seed preparation process. Food is added. In addition, all used yeasts are from Oriental Yeast.
As shown in Table 5, the evaluation in the case of using the material of Formulation A is 5, and all other evaluation items are 4. On the other hand, when the material of the blend B was used, the volume was reduced in appearance, and it was found that more preferable results were obtained when yeast was added in portions. However, even when using the ingredients of Formulation B, the softness, fragrance, and taste are inferior, but the results of sensory evaluation are generally within the tolerance range for bread, and the inner phase is fine and soft and aging. However, I was able to obtain bread that was inferior to bread made by the straight method.

(Comparison of flavor depending on fermentation time of medium species)
About the bread | bread of the test example 2, the test example 3, and the comparative example 7, content of the organic acid was measured and sensory evaluation was performed about the acidity (refer Table 7). The organic acid content was analyzed with a capillary electrophoresis analyzer after preparing an aqueous extract of bread.
The sensory evaluation about acidity evaluated the preference of the acidity (soup taste) which seven expert panelists feel as a taste. The evaluation points are three stages: “+: I'm worried about acidity, −: I don't care about acidity, ±: I can't say either”. In Table 7, each number indicates the number of panelists evaluated.

  As can be seen from Table 7, although Test Example 2 and Test Example 3 are not much different from the total organic acid amount compared to Comparative Example 7, the contents of acetic acid and lactic acid are small, which is a sensory evaluation of acidity. It is thought to have influenced. That is, it can be said that the breads of Test Example 2 and Test Example 3 have a mellow flavor without sharp acidity.

  The breads that are the subject of the middle-class bread manufacturing method of the present invention include all bread products that use yeast such as Chinese buns, yeast donuts, as well as French bread, bread, confectionery bread, and Danish pastries.

Bread quality indicators, confirmation methods and factors

Claims (4)

A medium-scale continuous bread-making method with a large amount of preparation for medium-sized fermentation at low temperatures, and in the medium-species preparation step, after raising to a medium temperature of 16 to 20 ° C., 5 to 6 hours at a first environmental temperature of 12 ° C. , depending on the fermentation time of the medium species to be performed within a range of 5 to 9 hours at a second environmental temperature higher than the first environmental temperature at 11 to 15 ° C. By adjusting the amount of yeast added, the temperature difference between the outside and the center of the dough is kept within the range of 2 to 4 ° C. , and the middle-class fermentation is in an optimal ripening state that is neither immature nor overripe. A medium-sized continuous bread making method that produces breads with good flavor and texture.   The medium-type continuous bread-making method according to claim 1, wherein the yeast is divided into medium-type and main rice cakes. The medium-continuous bread making method according to claim 2 , wherein yeast having weak fermenting power is added to medium seeds, and yeast having strong fermenting power is added to main rice cakes. Bread produced by the medium-type continuous bread-making method according to any one of claims 1 to 3 .

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