JP6022338B2 - Method for producing bread or baked goods - Google Patents

Description

  The present invention relates to a method for producing bread or baked confectionery using roasted flour, from which a savory flavored bread or baked confectionery is obtained.

Conventionally, for the purpose of improving the flour, improving the secondary processability, and improving the texture of foods using flour, the wheat flour has been subjected to heat treatment such as dry heat treatment or wet heat treatment such as roasting treatment. ing.
For example, in Patent Document 1, starch, rice flour, and wheat flour are mixed such that the respective ratios are 30 to 80 parts by mass of starch, 10 to 60 parts by mass of rice flour, and 10 to 60 parts by mass of wheat flour, and the mixture is roasted. It is described that the flour composition obtained in this way can improve the texture of baked confectionery such as firewood.
Patent Document 2 discloses that a flour composition obtained by mixing wheat flour and starch so that the ratio of the two is the former: the latter = 80: 20 to 20:80 and roasting the mixture is Takoyaki. It is described that it is possible to improve the texture of the outer layer and the inner layer of the baked wheat flour food.
However, all of the techniques described in Patent Documents 1 and 2 are intended to improve the texture of the food using flour, and do not improve the aroma and flavor of the food using flour. .

As a technique for imparting a fragrance to wheat flour, for example, in Patent Document 3, the wheat flour is put in a heat-resistant container, heated in a microwave oven and heated to the extent that it is evenly burned while stirring and mixing the flour in the heat-resistant vessel. It is described that the wheat flour produced in this way is a stir-fried flour excellent in terms of storage stability, scorching condition and taste.
However, since the stir-fried flour described in Patent Document 3 is heated to the extent that it is burnt, it is suitable for imparting a burning odor to the flour-based food, but it is used depending on the type of the flour-based food. I can't.

  Patent Document 4 discloses roasted wheat flour or roasted flour for flour foods produced by immersing wheat grains or rye grains in water, drying, roasting and pulverizing the grains of wheat or rye grains. A roasted rye flour is described, and the roasted wheat flour or the flour food produced by using the roasted rye flour is excellent in texture and taste, has a good flavor, particularly flavor, and is nutritionally superior. It is described. In Patent Document 4, the object of roasting is wheat grains, not roasting flour, and the wheat grains are put into water so that a puff phenomenon occurs in which the wheat grains swell by heating of roasting. It is necessary to perform an immersion step and a drying step.

JP 2012-39936 A JP 2011-10589 A JP-A 64-51053 JP 2005-229832 A

  The subject of this invention is providing the manufacturing method of bread or baked confectionery from which bread or baked confectionery with a fragrant flavor is obtained.

  As a result of various studies to solve the above-mentioned problems, the present inventors use roasted flour obtained by roasting a part of raw flour of breads or baked confectionery without hydrolyzing the flour. Thus, it was found that the flavor of the resulting breads or baked confectionery was improved, and reached the present invention.

  That is, the present invention provides a method for producing bread or baked confectionery, characterized by using 0.1 to 15% by mass of roasted flour obtained by roasting raw flour without hydrolyzing it in the raw flour. To do.

  According to the method for producing breads or baked confectionery of the present invention, savory flavored breads or baked confectionery can be produced.

The roasted flour used in the present invention is obtained by heating and roasting the flour as it is without subjecting it to water treatment.
The roasting is preferably performed at a heating temperature of 150 to 250 ° C, more preferably 170 to 240 ° C, and particularly preferably 190 to 230 ° C. The heating time for roasting is preferably 10 to 60 minutes, more preferably 20 to 40 minutes, within the above heating temperature.
If the heating temperature is too low or too high, or if the heating time is too short or too long, the effect of improving the flavor of breads or baked goods will be reduced.

  Roasting is carried out by a method of heating with a roasting kettle such as a continuous operation kettle, a method of heating in an iron tray and heating in an oven such as a band oven, or a method of heating with a mixer with a heating device such as a paddle dryer. However, it is preferably carried out in a closed container.

  The type of flour to be roasted is not particularly limited. For example, flour such as durum flour, weak flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour, etc. Of these, wheat flour, rye flour and corn flour are preferred, and rye flour and corn flour are particularly preferred.

  In the method for producing bread or baked confectionery of the present invention, when producing the above-mentioned roasted flour, the raw material flour of bread is 0.1 to 15% by mass, preferably 0.5 to When using 4.0 mass% and manufacturing baked confectionery, 0.1-15 mass% in raw material flour of baked confectionery, Preferably 3-10 mass% is used. If the amount of roasted flour used is less than 0.1% by mass, the flavor is not significantly improved, and if it exceeds 15% by mass, the flavor may be too strong or the texture may deteriorate.

As raw material flour for breads or baked confectionery other than roasted flour, flour commonly used in the production method of breads or baked confectionery, for example, wheat flour such as light flour, medium flour, strong flour, rye Flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour, etc. are used depending on the type of bread or baked confectionery.
Further, as an auxiliary material other than flour, for example, potato starch, corn starch, waxy starch, wheat starch, and processed starch obtained by subjecting them to treatment such as pregelatinization, etherification, esterification, crosslinking, oxidation; sodium bicarbonate ( Baking soda), baking powder, swelling agent or yeast such as ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride; fats and oils such as salad oil; sugars such as sugar; eggs such as whole egg, egg white and egg yolk; milk, skim milk powder, butter Dairy products such as salt; salts such as salt; additives such as emulsifiers, thickeners, acidulants, fragrances, spices, colorants, fruit juices, fruits, vitamins, etc., depending on the type of bread or baked confectionery Can be used.
The method for producing bread or baked confectionery of the present invention is the same as that for bread or baked confectionery, except that 0.1 to 15% by mass of the roasted flour is used in the raw flour of bread or baked confectionery. It is carried out according to the usual method according to the type.

The type of bread produced according to the present invention is not particularly limited, but the present invention is particularly suitable for the production of bagels, bread, French bread, white bread and the like.
As baked confectionery, it is suitable for manufacture of a cookie, a shoe, a pound cake, sponge cake, etc.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Manufacture of roasted flour]
Wheat flour (made by Nisshin Flour Milling Co., Ltd., trade name “Violet”), rye flour, and corn flour are heated without heating in a continuous operation kettle that is a sealed container at 200 ° C. for 20 minutes. Thus, roasted wheat flour, roasted rye flour, and roasted corn flour were obtained.

[Examples 1 and 2 and Comparative Example 1]
Using the roasted wheat flour obtained above, the dough ingredients of the composition shown in Table 1 below are put into a bread mixer, mixed for 4 minutes at low speed and for 8 minutes at medium to low speed, and the dough is heated at a roasting temperature of 27 ° C. Prepared. After the fermentation time (floor time) was taken for 60 minutes in an environment of a temperature of 27 ° C. and a humidity of 85%, the dough was divided into dough having a mass of 450 g, and the bench time was taken for 20 minutes, followed by molding. The molded dough was crushed for 45 minutes in an environment of a temperature of 38 ° C. and a humidity of 85%, and then baked at a temperature of 210 ° C. for 25 minutes to obtain breads.

The bread flavors obtained in Examples 1 and 2 and Comparative Example 1 were each evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below. The bread flavor obtained in Comparative Example 1 was evaluated as 3 points.
<Flavor evaluation criteria>
5 points: Rich in sweet and fragrant flavor and very good.
4 points: Sweet and fragrant flavor is sufficient and good.
3 points: fragrant flavor (bread flavor obtained in Comparative Example 1).
2 points: Little fragrant flavor or slightly burnt odor.
1 point: There is no fragrant flavor, or there is a burning odor and it is bad.

[Examples 3 to 4 and Comparative Example 2]
In said Examples 1-2 and Comparative Example 1, instead of roasted wheat flour, roasted rye flour obtained above (Example 3: 1 part by mass, Example 4: 3 parts by mass, Comparative Example 2: Bread was obtained in the same manner as in Examples 1 and 2 and Comparative Example 1 except that 0 part by mass) was used.

The bread flavors obtained in Examples 3 to 4 and Comparative Example 2 were each evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below. The bread flavor obtained in Comparative Example 2 was evaluated as 3 points.
<Flavor evaluation criteria>
5 points: Rich in sweet and fragrant flavor and very good.
4 points: Sweet and fragrant flavor is sufficient and good.
3 points: There is a fragrant flavor (bread flavor obtained in Comparative Example 2).
2 points: Little fragrant flavor or slightly burnt odor.
1 point: There is no fragrant flavor, or there is a burning odor and it is bad.

[Examples 5 to 6 and Comparative Example 3]
In the above Examples 1-2 and Comparative Example 1, instead of roasted wheat flour, roasted corn flour obtained above (Example 5: 1 part by mass, Example 6: 3 parts by mass, Comparative Example 3: Bread was obtained in the same manner as in Examples 1 and 2 and Comparative Example 1 except that 0 part by mass) was used.

The bread flavors obtained in Examples 5 to 6 and Comparative Example 3 were each evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 3 below. The bread flavor obtained in Comparative Example 3 was evaluated as 3 points.
<Flavor evaluation criteria>
5 points: Rich in sweet and fragrant flavor and very good.
4 points: Sweet and fragrant flavor is sufficient and good.
3 points: There is a fragrant flavor (bread flavor obtained in Comparative Example 3).
2 points: Little fragrant flavor or slightly burnt odor.
1 point: There is no fragrant flavor, or there is a burning odor and it is bad.

[Examples 7 to 9 and Comparative Example 4]
Using the roasted wheat flour, roasted rye flour, or roasted corn flour obtained above, baked confectionery (butter cake) was produced by the following production method according to the formulation shown in Table 4 below.

<Production method of baked confectionery>
1. Cream oil, salt and sugar at medium speed for 3 minutes.
2. Add whole eggs in 5 portions and mix for 3 minutes at medium speed.
3. Combine sieved flour, roasted flour and baking powder to 2.
4. Dispense 380 g into a pound mold.
5. Bake at 180 ° C. for 35 minutes.

The flavors of the baked goods obtained in Examples 7 to 9 and Comparative Example 4 were each evaluated by 10 panelists based on the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 5 below. In addition, the flavor of the baked confectionery obtained in Comparative Example 4 was evaluated as 3 points.
<Flavor evaluation criteria>
5 points: Rich in sweet and fragrant flavor and very good.
4 points: Sweet and fragrant flavor is sufficient and good.
3 points: There is a fragrant flavor (flavor of the baked confectionery obtained in Comparative Example 4).
2 points: Little fragrant flavor or slightly burnt odor.
1 point: There is no fragrant flavor, or there is a burning odor and it is bad.

Claims (4)

A roasting step in which flour selected from rye flour or corn flour is heat-treated at 170 to 240 ° C. for 20 to 40 minutes in an airtight container without being subjected to water treatment to obtain roast flour ;
The manufacturing method of bread including the process of manufacturing bread using 0.5-4.0 mass parts of the said roasted flour obtained in the said roasting process in 100 mass parts of raw material flour. A roasting step in which flour selected from rye flour or corn flour is heat-treated at 170 to 240 ° C. for 20 to 40 minutes in an airtight container without being subjected to hydrolysis treatment to obtain roasted flour;
The manufacturing method of baked confectionery including the process of manufacturing baked confectionery using 3-10 mass parts of said roasted flour obtained in the said roasting process in 100 mass parts of raw material flour . Method for producing bread according to claim 1 the temperature of the heat treatment in the roasting step is 190 to 230 ° C.. The manufacturing method of the baked confectionery of Claim 2 whose temperature of the said heat processing in the said roasting process is 190-230 degreeC .