JP7093167B2 - How to make bread - Google Patents

Description

The present invention relates to a method for producing bread.

Since fats and oils suppress the formation of gluten, it is common to first mix the bread-making raw materials excluding fats and oils to form sufficient gluten, and then add fats and oils and mix again to prepare bread dough. For multi-layered breads such as Danish pastry, croissants, and pies, it is common to mix bread-making ingredients containing fats and oils in a relatively short time, and then fold and stretch the dough with a sheeter to prepare multi-layered bread dough. Gluten is formed when the dough is folded and unfolded. Breads obtained by baking bread doughs such as these tend to have a hard and crunchy texture due to the sufficient formation of gluten, and multi-layered breads are even more crisp and difficult to eat. It will be a feeling.
There are various textures required for bread, but the soft and melty texture is one of the most required textures.
In order to obtain such a texture, breads obtained by baking a polyhydrated bread dough having a large amount of water added to a flour composition for bread making such as wheat flour are known. However, the polyhydrated bread dough has a drawback that the retention is low and the workability such as molding is deteriorated.
Further, as a manufacturing method for obtaining breads that are soft and melt in the mouth, a reverse preparation method (also referred to as a basic dough method or a basic yeast dough method) is known. In this reverse preparation method, liquid bread raw materials such as fats and oils and eggs, and powder bread raw materials such as sugars are foamed by the sugar batter method, and the main raw materials such as wheat flour and other bread flour raw materials and yeast and water are used. Is a method of preparing bread dough by adding and mixing. The resulting bread has a soft and melt-in-the-mouth texture, because the bread dough has an extremely rich composition due to the addition of a large amount of fat and oil and liquid bread ingredients (especially eggs) such as eggs. .. There are various types of bread such as bread, bread rolls, sweet buns, donuts, and cooked bread, but the bread to which the reverse preparation method can be applied is limited to a small part such as sweet buns such as cinnamon rolls.

Conventionally, various attempts have been made to solve such problems and obtain bread that is soft and melts in the mouth.
Patent Document 1 discloses a bread dough containing a plastic oil / fat composition containing 20 to 75% by mass of saccharides as a solid content and having a specific gravity of less than 0.9, and bread making containing wheat flour, water and yeast. A method for producing a bread dough in which the plastic fat and oil composition is added to a dough in which raw materials are kneaded and further kneaded is disclosed. The method disclosed in Patent Document 1 is the same as the handling of fats and oils in a general bread-making method, in which a plastic fat-and-fat composition is added to a dough obtained by previously kneading bread-making raw materials excluding fats and oils components and again. This is a method of mixing to make bread dough.
Patent Document 2 includes a step of adding flour, yeast, water, and salt to a medium seed and mixing the bread, and a step of mixing a plastic fat and oil mixture containing edible oils and fats, egg yolk, and sugar. The manufacturing method of the kind is disclosed. In Cited Document 2, a plastic fat and oil composition is added to a dough obtained by preliminarily kneading a bread-making raw material excluding fat and oil components. In addition, egg yolk is an essential ingredient in the plastic oil / fat mixture.
In Patent Document 3, a bread dough containing an emulsifier and having a plastic fat / oil composition having a fat and oil having a specific gravity of less than 0.9 as a continuous phase is added, and flours, water and yeast are mixed. A method for producing a bread dough is disclosed, which comprises adding the plastic oil / fat composition to a dough on which gluten is formed and further mixing the dough.
Further, Patent Document 4 describes a powder material per 100 parts by mass of an oily raw material in the production of a plastic oil / fat composition in which the powder material is dispersed in an amount of 300 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the oily raw material. Disclosed is a method for producing a plastic fat / oil composition, which comprises blending in a range of 150 parts by mass or less, creaming or whipping once, and then adding and mixing the remaining powder material. The present invention adds powdered sugars, inorganic salts, flours such as soybean flour, etc., which had to be added in large quantities in order to obtain the effect of improving bread making, without worrying about fermentation inhibition or gluten formation inhibition. The purpose is to be able to do it.

JP 2016-198060 JP 2016-174570 JP-A-2010-259411 JP-A-2004-129578

To provide bread that is soft and melts in the mouth and a method for producing the same.

As a result of diligent research to solve the above problems, the present inventors have obtained (1) a step of creaming a powdery raw material other than fat and oil and a powdery raw material other than flour to obtain a plastic fat and oil composition, and (2) flour in a plastic fat and oil composition. , A method for producing breads, which comprises a step of obtaining a dough, which comprises mixing yeast and a liquid raw material, and (3) a step of baking the dough at a temperature of less than 300 ° C. It was found that a soft and melt-in-the-mouth bread can be obtained by a method in which the amount of fat and oil contained in the flour is 4 to 53 parts by mass with respect to 100 parts by mass of the flour, and the present invention has been completed.

The present invention provides:
[1] The following steps (1) A step of creaming a powdery raw material other than fat and oil to obtain a plastic fat and oil composition (2) A step of mixing the plastic fat and oil composition with flour, yeast and a liquid raw material. Step of obtaining dough (3) A method for producing bread, which comprises a step of baking the dough at a temperature of less than 300 ° C.
The method according to the method, wherein the amount of fat and oil contained in the plastic fat and oil composition is 4 to 53 parts by mass with respect to 100 parts by mass of the flour.
[2] The method according to claim 1, wherein in the step (3), firing is performed at 200 ° C. or higher and lower than 300 ° C.

According to the present invention, it is possible to provide bread that is soft and melts in the mouth.

The present invention includes the following steps (1) a step of creaming a powdery raw material other than fat and oil to obtain a plastic fat and oil composition (2) mixing a flour, yeast and a liquid raw material with the plastic fat and oil composition. (3) A method for producing breads, which comprises a step of baking the dough at a temperature of less than 300 ° C., wherein the amount of fat and oil contained in the plastic fat and oil composition is 100 parts by mass of the flour. The method is 4 to 53 parts by mass.

In the method of the present invention, the flour is wheat flour, barley flour, rye flour, rice flour, soybean flour, corn flour, etc. obtained by milling grains such as wheat, barley, rye, rice, soybean, and corn, and is used as a raw material for bread. It is not particularly limited as long as it is done. Two or more kinds can be mixed and used, and the kind and amount of flour used can be appropriately selected depending on the kind of bread.

The fats and oils used in the method of the present invention are processed fats and oils obtained by processing fats and oils used in ordinary bread making materials such as shortening, margarine, butter, and lard by a known method such as hydrogenation from animal fats and oils and vegetable fats and oils. Any oil or fat used as a raw material for bread can be preferably used. Two or more kinds of fats and oils may be mixed and used.

The amount of fat and oil contained in the plastic fat and oil composition is 4 to 53 parts by mass with respect to 100 parts by mass of flour. If it is 4 parts by mass or more with respect to 100 parts by mass of flour, the effect can be more reliably obtained, and if it is 53 parts by mass or less with respect to 100 parts by mass of flour, stickiness of fat can be easily suppressed. It is preferably 4 to 30 parts by mass with respect to 100 parts by mass of flour, and more preferably 5 to 20 parts by mass with respect to 100 parts by mass of flour.

In the present invention, as the powdered raw material other than the flour, in addition to salt and sugar, any powdered raw material usually used as a raw material for bread making can be preferably used. Such powdery raw materials include yeast food; starches such as tapioca starch, horse bell starch, wheat starch, and corn starch; chemical modification such as etherification of starch, physical modification such as pregelatinization, and enzyme modification such as amylase treatment. Modified starch; sugars such as glucose, fructose, lactose, isomaltose; proteins such as bean protein and milk protein; milk processed powders such as defatted milk powder; emulsifiers; inorganic salts; preservatives; vitamins; calcium and the like Nutrient enhancers and the like can be raised. The blending amount of the powdered raw material is not particularly limited, and may be any blending amount that can be mixed with fats and oils for creaming. It is preferably 4 to 50 parts by mass with respect to 100 parts by mass of flour.

In the present invention, the yeast can be used without particular limitation as long as it is usually used in the production of bread, and the type and amount thereof can be appropriately selected according to the bread to be produced. In the present invention, yeast can be used in any of powder, paste and liquid properties, but is not included in the powdered raw materials and liquid raw materials other than the flour in the present invention. ..

In the present invention, as the liquid raw material, water; an aqueous solution of salts and sugars; eggs such as chicken eggs; egg yolks and egg whites separated and prepared from eggs; livestock milk such as milk; liquid oil and the like are used. Can be done. The type and amount can be appropriately selected according to the bread to be produced.

In the present invention, creaming means that fats and oils are stirred at high speed with a stirrer such as a mixer, a food processor, a whipper, etc. together with a powdery raw material other than flour to contain air, and fine air bubbles are evenly dispersed in the mixture. .. For example, creaming can be performed by stirring with a Hobart mixer (Mixer N50, manufactured by Hobart) at 280 to 600 rpm under the conditions of 3 to 8 minutes.
The amount of air contained by creaming is not particularly limited as long as the oil-and-fat composition containing air exhibits plasticity, but at the end of creaming, the specific gravity of the oil-and-fat composition is preferably less than 0.9, and further. It is preferably 0.4 to 0.85, more preferably 0.6 to 0.8.

The method of the present invention comprises the step of obtaining a dough, which comprises mixing flour, yeast and a liquid raw material with the plastic fat composition.
The mixing means is not particularly limited, and the bread dough can be obtained according to a conventional method. For example, a dough can be obtained by adding flour, yeast and a liquid raw material to a plastic oil / fat composition and kneading with a mixer.

The method of the present invention comprises a step of baking the dough at a temperature of less than 300 ° C. The firing temperature is preferably 200 ° C. or higher, preferably 230 ° C. or higher, and most preferably 250 ° C. or higher. When firing at a temperature lower than 300 ° C., the effect can be more reliably obtained than in the present invention, and the occurrence of charring can be prevented more reliably.

The method of the present invention includes a step of creaming a powdery raw material other than fat and oil and a powdery raw material to obtain a plastic fat and oil composition, a step of mixing the plastic fat and oil composition with flour, yeast and a liquid raw material, and a step of obtaining a dough. Except for the step of baking the dough at a temperature of less than 300 ° C., it can be used as a known method for producing breads by a conventional method. As a method for producing such breads, a direct kneading method, a medium seed method, a forcing method, a liquid seed method, a sourdough method, a liquor seed method, a hop seed method, a medium noodle method, a chorywood method, and a continuous bread making method. , Cold dough method, frozen dough method, etc.
The bread produced by the production method of the present invention is not limited, and examples thereof include bread, bread rolls, sweet buns, donuts, and cooked bread. White bread, French bread, variety bread, English muffin, etc. as bread, table roll, butter roll, coppe bread, sweet roll, buns, etc. as roll bread; filling of sweet bread, jam bread, cream bread, curry bread, etc. Bread stuffed with bread, melon bread, raisin bread, denish pastry, croissant, brioche, etc .; Examples of cooking bread include hamburgers, hot docks, pizzas, and the like.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of Danish pastry containing a plastic oil / fat composition 15 parts by mass of shortening was put into a Hobart mixer (Mixer N50, manufactured by Hobart) and stirred at 139 rpm using a beater until the shortening became soft. Subsequently, 2 parts by mass of salt and 15 parts by mass of sugar were added and further stirred at 591 rpm for 5 minutes to obtain a plastic oil / fat composition (hereinafter, this step is referred to as a creaming step). Next, 100 parts by mass of wheat flour (Quin manufactured by Nippon Flour Mills), 2 parts by mass of raw yeast and 50 parts by mass of water were put into a mixer and kneaded at low speed for 5 minutes and medium speed for 2 minutes to obtain bread dough. The obtained bread dough was cooled overnight, formed into a noodle strip shape, 55 parts by mass of oil and fat was placed on the dough, and the dough was folded 16 times with a sheeter and stretched to obtain a Danish pastry. After fermenting at a relative humidity of 60% and a temperature of 32 ° C. for 90 minutes, the Danish pastry was produced by dividing into 50 g / piece and molding and baking at 230 ° C. for 8 minutes.

Production Example 2 Danish pastry 100 parts by mass of wheat flour (Quin manufactured by Nippon Flour Milling Co., Ltd.), 2 parts by mass of salt, 15 parts by mass of sugar, 2 parts by mass of yeast, 5 or 15 parts by mass of fat and oil, and 55 parts by mass of water are put into a mixer. Then, the mixture was kneaded at a low speed of 5 minutes and a medium speed of 2 minutes to obtain a Danish pastry according to Production Example 1 except that a bread dough was obtained.

Evaluation Example 1 Sensory evaluation The softness and melting of Danish pastry produced using the plastic oil and fat composition were evaluated by 10 skilled panelists according to the criteria shown in Table 1 below. The evaluation points of the Danish pastry (Reference Example 2 in Table 2) manufactured by the standard manufacturing method were set to 3 points.

Test Example 1 Examination of presence / absence of creaming step Danish pastry was produced according to Production Example 1 (Example) or Production Example 2 (Comparative Example) except that the fats and oils shown in Table 2 were used. The results of the sensory evaluation are shown in Table 2. The standard Danish pastry produced according to Production Example 2 is a reference example except that it is fired at 200 ° C.

In the Danish pastry of the example obtained through the creaming step of the oil and fat and the powdered bread raw material other than the flour, the texture was significantly improved and it was sufficiently satisfactory. In the non-creaming comparative example and the reference example, both the softness and the melting in the mouth were not much different from the standard Danish pastry.

Test Example 2 Examination of the firing temperature of the Danish pastry obtained through the creaming step A Danish pastry was produced according to Production Example 1 except that the amount of fat and oil and the firing temperature of the Danish pastry shown in Table 3 were set. The results of the sensory evaluation are shown in Table 3.

The Danish pastry baked at 200 ° C. had an improved texture as compared with the standard Danish pastry of Reference Example 2. In Examples 1 to 9 in which the baking temperature was set to 200 to 280 ° C., the texture was significantly improved and the texture was sufficiently satisfactory. Comparative Examples 3 and 5 in which the firing temperature was set to 300 ° C. were equivalent to those in the reference example. The test was not performed because it is considered that burning or the like may occur at a firing temperature exceeding 300 ° C.

Test Example 3 Examination of the oil and fat content of the Danish pastry obtained through the creaming step A Danish pastry was produced according to Production Example 1 except for the oil and fat content shown in Table 4 (with creaming process, baking temperature 230 ° C.). The results of the sensory evaluation are shown in Table 4.

When the blending amount of fats and oils was in the range of 5 to 45 parts by mass, both the softness and the melting in the mouth became better as the blending amount increased. In Comparative Example 9 in which the amount of fat and oil blended was 3 parts by mass, both the softness and the melting in the mouth were not satisfactory because the amount of fat and oil was small. At 55 parts by mass, the softness and melting in the mouth were good, but the result was that the oil and fat became sticky.

Claims (3)

The following steps (1) A step of creaming the fat and oil and the whole amount of the powdered raw material other than the flour to obtain a plastic fat and oil composition (2) The step of mixing the flour, yeast and the liquid raw material with the plastic fat and oil composition is included. (3) A method for producing bread, which comprises a step of baking the dough at 230 ° C. or higher and lower than 300 ° C.
A method for producing multi-layered breads, wherein the amount of fat and oil contained in the plastic fat and oil composition is 4 to 53 parts by mass with respect to 100 parts by mass of the flour. The method according to claim 1, wherein in the step (3), firing is performed at 250 ° C. or higher and lower than 300 ° C. The method according to claim 1 or 2, wherein the multi-layered bread is selected from the group consisting of Danish pastry, croissants and pies.