JP7165238B2 - Bread manufacturing method - Google Patents

Description

The present invention relates to a method for producing bread.

BACKGROUND ART In recent years, as one of consumers' preferences for breads, breads with a chewy and moist texture have come to be preferred. In order to produce bread with such texture, there is a method of increasing the amount of water added to the bread dough. However, if the amount of water is simply increased, the dough will become sticky and workability will be reduced, resulting in caving in the finished bread, and the appearance will be greatly impaired.

On the other hand, as a method for obtaining breads with a chewy and moist texture, hot water is added to a part of the raw wheat flour and kneaded to obtain a dough (hot water seed), which is added to the remaining ingredients and kneaded. A hot water method is known (Patent Document 1). In addition, improvement techniques have also been proposed, such as adjusting the amount of hot water used for producing hot water and using a thickening stabilizer (Patent Documents 2 and 3). Furthermore, in order to improve the workability of the hot water seed method, a method has been proposed in which the hot water seed is added together with the hot water seed during the main kneading in the hot water seed method (Patent Document 4). However, with the hot water method, it is difficult to make the raw wheat flour highly gelatinized, and in the bread production by the hot water method, the hot water prepared using hot water is used after cooling. Another problem is that it takes a long time. Furthermore, the hot water method has the problem that the addition of hot water deactivates most of the enzymes in the wheat flour, resulting in a weaker sweetness and flavor of the resulting bread.

As means for solving the above-mentioned problems in the hot water method, Patent Documents 5 and 6 propose a method of blending pregelatinized wheat flour and/or pregelatinized starch into bread raw material flour instead of the hot water seeding method. However, the breads obtained by these methods also have the problem of weak sweetness and flavor. In Patent Document 7, a paste-like dough obtained by mixing pregelatinized flour and water with bread dough is blended, and the mixture is fermented and baked. It is described that it is possible to easily produce bread that does not easily deteriorate with good workability.

JP-A-59-156236 JP-A-2006-42809 JP 2011-87515 A JP 2011-103854 A Japanese Patent Application Laid-Open No. 2003-180233 Japanese Patent Application Laid-Open No. 2003-199482 JP 2017-112989 A

There is a demand for a method for easily producing bread having a chewy and moist texture, as well as sweetness and good flavor, with good workability and without requiring special equipment. The present invention provides a method for easily producing bread having a chewy and moist texture and good taste and flavor.

As a result of intensive research, the present inventor added yeast and water to the raw material flour composed mainly of gelatinized flour, kneaded the dough, and fermented the resulting dough to prepare a fermented seed. The present inventors have found that breads having springy and moist texture, sweetness, and a good fermented flavor can be easily produced by producing breads using this.

That is, the present invention provides a method for producing fermented dough for bread, which comprises adding yeast and water to raw material flour containing gelatinized flour, kneading the mixture, and fermenting the resulting dough.
In addition, the present invention provides a method for producing bread, characterized by using the fermented dough for bread.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide breads having springy and moist texture, sweetness and good fermented flavor, and fermented seeds for producing the breads. Moreover, according to the present invention, it is possible to produce breads with a chewy and moist texture without using a special apparatus as in the case of the hot water method. Therefore, according to the present invention, it is possible to produce high-quality breads with good texture, taste and flavor in a simple procedure.

As used herein, the term “breads” refers to food products obtained by heating (eg, baking, steaming, or frying) fermented dough mainly composed of grain flour. As breads, for example, bread (square bread, English bread, etc.), roll bread, sweet bread (bean paste bread, cream bread, etc.), side dish bread (curry bread, etc.), French bread (baguette, butter, etc.), German bread ( Kaiser Semmel, rye bread, etc.), croissants, Danish pastries, Italian bread (focaccia, panettone, etc.), Belgian bread (waffles, etc.), Middle Eastern bread (naan, pita bread, etc.); pizza; Chinese buns and steamed bread; yeast donuts Fermented confectionery such as, but not limited to.

The fermented dough for bread of the present invention is produced by adding yeast and water to raw material flour containing gelatinized flour, kneading the mixture, and fermenting the resulting dough. The fermented seeds of the present invention are used for the production of bread.

By adding the fermented seeds of the present invention to the bread dough, it is possible to give the obtained breads a springy and moist texture, sweetness, and a good fermented flavor. Furthermore, the bread dough blended with the fermented seeds does not require special heating equipment, etc., compared to conventional dough for bread that has a sticky and moist texture, such as dough made by the hot water method. , can be conveniently prepared. Therefore, by using the fermented dough of the present invention, it is possible to easily produce breads that have a sticky and moist texture like breads produced by the hot water method, and can be obtained. In addition to the good texture, it is also possible to impart good taste and flavor to the bread.

The pregelatinized flour used in the production of the fermented seed of the present invention is flour obtained by pregelatinizing ordinary flour (non-pregelatinized flour that has not been pregelatinized). Flour types include, but are not limited to, wheat flour, rye flour, rye flour, barley flour, rice flour, corn flour, and mixtures of two or more thereof. Preferably, the pregelatinized flour is pregelatinized wheat flour. Examples of raw wheat flour for pregelatinized wheat flour include hard flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, durum wheat flour, and mixed flours in which two or more of these are combined.

The method for pregelatinization treatment of grain flour is not particularly limited as long as it is a method capable of pregelatinizing starch in grain flour. Methods of wet heat treatment include, for example, a method of adding water to flour and heating, a method of heating after allowing flour to absorb water, and the like. A method of heating by adding steam while heating, a method of heating and kneading flour and water using an extruder, and a closed container containing flour, while stirring as necessary, adding superheated steam or saturated steam. A method of adding and heat-treating the flour, a method of heat-treating in a saturated steam atmosphere using an apparatus or the like described in JP-A-2009-34038, and the like. The wet-heat treated grain flour can be dried by a method such as shelf drying, hot air drying, or fluidized bed drying. Furthermore, after drying, it can be suitably pulverized as needed. Various pulverization means such as roll pulverization and pin mill pulverization can be employed for the pulverization treatment of the dried pregelatinized flour, if necessary.

The gelatinized flour used for producing the fermented seed of the present invention preferably has a degree of gelatinization of 70% or more, more preferably 80% or more, and still more preferably 85% or more. If the degree of gelatinization of the pregelatinized flour is less than 70%, the pregelatinized flour may not be able to absorb water sufficiently, and as a result, the resulting bread lacks a sticky and moist texture. may be sufficient.

As used herein, the degree of alpha conversion of flour refers to the degree of alpha conversion measured by the BAP method (β-amylase/pullulanase method). The procedure of the β-amylase/pullulanase method is described in JP-A-2012-039897 and the like, and the details thereof will be described below.
[Method for measuring degree of alpha conversion by β-amylase/pullulanase method]
(A) Reagents The reagents used are as follows.
1) 0.8 M acetic acid-Na acetate buffer 2) 10 N sodium hydroxide solution 3) 2 N acetic acid solution 4) Enzyme solution: β-amylase (Nagase Seikagaku Co., Ltd. # 1500) 0.017 g and pullulanase (Hayashibara Bio Kagaku Kenkyusho, No. 31001) (0.17 g) was dissolved in the above 0.8 M acetic acid-Na acetate buffer to make 100 mL.
5) Inactivated enzyme solution: prepared by boiling the above enzyme solution for 10 minutes.
6) Somogyi's reagent and Nelson's reagent (reagents for measuring the amount of reducing sugars)
(B) Measurement method 1) Moist heat-treated wheat flour is pulverized with a homogenizer to a size of 100 mesh or less. 0.08 to 0.10 g of this pulverized heat-moisture treated wheat flour is placed in a glass homogenizer.
2) Add 8.0 mL of desalted water to this, and disperse by moving the glass homogenizer up and down 10 to 20 times.
3) Place 2 mL of the above dispersion in 2) into two 25-mL graduated test tubes, and fill one tube with 0.8 M acetic acid-Na acetate buffer to a constant volume to serve as a test section.
4) Add 0.2 mL of 10N sodium hydroxide solution to the other tube and react at 50° C. for 3 to 5 minutes for complete gelatinization. After that, 1.0 mL of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8M acetic acid-Na acetate buffer to form a gelatinized section.
5) Take 0.4 mL of each of the test solutions prepared in 3) and 4) above for the test plot and the gelatinized plot, add 0.1 mL of the enzyme solution to each, and allow the enzyme to react at 40°C for 30 minutes. At the same time, a blank was also prepared by adding 0.1 mL of the inactivated enzyme solution instead of the enzyme solution. The enzymatic reaction is carried out while occasionally stirring the reaction mixture.
6) Add 0.5 mL of Somogyi's reagent to 0.5 mL of the above reaction solution, and boil in a boiling bath for 15 minutes. After boiling, the mixture is cooled in running water for 5 minutes, then 1.0 mL of Nelson's reagent is added, stirred, and allowed to stand for 15 minutes.
7) After that, 8.00 mL of demineralized water is added and stirred, and the absorbance at 500 nm is measured.
(C) Calculation of degree of alpha The degree of alpha is calculated by the following formula.
α degree (%) = (decomposition rate of test solution) / (decomposition rate of completely gelatinized test solution) x 100
= (A - a) / (A' - a') x 100
In the formula, A, A', a and a' are as follows.
A = absorbance of test plot A' = absorbance of gelatinized plot a = absorbance of blank of test plot a' = absorbance of blank of gelatinized plot

Pregelatinized grain flour having a degree of alpha conversion of 70% or more is prepared, for example, by pressurizing and heating 100 parts by mass of grain flour and 5 to 30 parts by mass, preferably 10 to 20 parts by mass of water with an extruder or the like. (See, for example, JP-A-2009-17802), but the manufacturing method is not limited to this.

The raw material flour used for the production of the fermented seed of the present invention contains the above gelatinized flour. Furthermore, the raw material flour may contain other cereal flours and various starches other than the gelatinized cereal flour. Other grain flours include ordinary grain flour (non-gelatinized grain flour). Examples of the flour include wheat flour, barley flour, rice flour, rye flour, rye flour, corn flour, and mixtures of two or more thereof. The content of the gelatinized grain flour in the raw material flour is preferably 10 to 100% by mass, more preferably 40 to 100% by mass, still more preferably 80 to 100% by mass. When the amount of pregelatinized flour in the raw material flour is less than 10% by mass, the breads obtained using the fermented seeds of the present invention have a springy and moist texture, and a sweet or good flavor. may not be

The water used for producing the fermented soybean of the present invention is not particularly limited, as long as it is water that can be normally used for producing bread dough, such as tap water, natural water, and purified water. The temperature of the water used is not particularly limited, but may be about 0 to 40°C, preferably about 5 to 30°C. The water does not need to be pre-warmed and can be used at room or ambient temperature. In the production of the fermented seed of the present invention, the amount of water added to the raw material flour is preferably 50 to 200 parts by mass, more preferably 60 to 150 parts by mass, per 100 parts by mass of the raw material flour. If the amount of water is less than 50 parts by mass, the dough for the fermented seed will be hard, and if it exceeds 200 parts by weight, the dough will lose its shape retention, and in both cases workability may be reduced. .

The yeast used for producing the fermented yeast of the present invention is not particularly limited as long as it is commonly used for producing bread, and examples thereof include fresh yeast, dry yeast and instant yeast. In the production of the fermented seed of the present invention, the amount of yeast added to the raw material flour may be adjusted according to the form and type of yeast. Parts by weight are preferred.

In the production of the fermented dough of the present invention, the above-mentioned water and yeast are added to the raw material flour containing the above-mentioned gelatinized grain flour, and the mixture is kneaded to produce the dough for the fermented dough. In the present invention, when the yeast and water are added, the raw material flour containing the gelatinized flour need not be in the form of a paste, and the yeast and water are added simultaneously or sequentially to the raw material flour in the form of powder. and knead it. The kneading may be carried out with an ordinary bread mixer or the like, and the mixing should be carried out at low or medium speed. The kneading time may be about 0.5 to 10 minutes, preferably about 1 to 5 minutes. If the kneading time is less than 0.5 minutes, the dough may not be sufficiently formed, while if it exceeds 10 minutes, overmixing may occur and the dough may be damaged.

The resulting dough is then fermented to obtain a fermented seed. Fermentation of the dough is carried out at a temperature of 0 to 40°C, preferably 2 to 30°C, more preferably 4 to 25°C, for 0.5 to 48 hours, preferably 2 to 36 hours. More preferred fermentation conditions are 4-25° C. for 8-24 hours. If the fermentation temperature is less than 0°C or the fermentation time is less than 0.5 hours, the fermentation of the dough may not proceed sufficiently, and the texture, sweetness, and flavor of the bread may be insufficient. On the other hand, if the fermentation temperature exceeds 40° C. or the fermentation time exceeds 48 hours, the dough will be over-fermented and the quality of the produced bread will likely deteriorate.

The fermented seed of the present invention can be produced by the above procedure. The resulting fermented starter is a fermented starter for bread, and is used for producing the breads of the present invention. When bread is produced using the fermented seed of the present invention, the fermented seed may be added to bread dough.

For example, in the present invention, the fermented seeds and water of the present invention may be added to the raw material flour of bread dough (e.g., grain flour and other auxiliary ingredients) and kneaded to produce bread dough. Bread dough may be produced by kneading raw material flour for bread dough and water to prepare rough dough, then adding the fermented seeds of the present invention to the rough dough and further kneading to produce bread dough. Alternatively, when the bread dough is produced by the sponge dough method, it is preferable to add the fermented dough of the present invention to the dough during the main kneading step.

Examples of the grain flour contained in the raw material flour of the bread dough include non-gelatinized grain flour (grain flour that has not been gelatinized). Examples of non-pregelatinized flours include non-pregelatinized flours such as wheat flour, rye flour, rye flour, barley flour, corn flour, rice flour, and mixtures of two or more thereof. Among these, non-gelatinized grain flour mainly composed of non-gelatinized wheat flour is preferred. Examples of the wheat flour include wheat flour commonly used for bread production, such as strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, durum wheat flour, and mixtures of two or more of these. Among them, strong flour, semi-strong flour , all-purpose flour, whole wheat flour, durum wheat flour and mixtures of two or more of these are preferred.

The auxiliary raw materials contained in the raw material flour of the bread dough include auxiliary raw materials commonly used in the production of bread, such as yeast (fresh yeast, dry yeast, etc.); yeast food; baking powder; sugar, glucose, fructose, invert Sugars such as sugar, starch syrup, maltose, lactose; eggs or egg powder; processed or unprocessed starches; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; Fats and oils such as other animal and vegetable oils; Additives such as emulsifiers, swelling agents, thickeners, sweeteners, flavors, coloring agents, and ascorbic acid; Inorganic salts such as common salt; Glucosidase, glucose oxidase, amylase, lipase, hemicellulase Enzymes such as, dietary fiber, etc. can be used as appropriate. The water used for producing the bread dough of the present invention is not particularly limited as long as it is water that can be normally used for dough production, such as tap water, natural water, and purified water. Alternatively, milk such as milk or soy milk can be used instead of water.

The amount of the fermented seeds of the present invention in the bread dough is the total flour contained in the finally obtained bread dough (the flour contained in the raw flour of the bread dough and the raw flour of the fermented seeds). The amount of the raw material flour contained in the fermented seed of the present invention in the total amount (including flour that is used) is preferably 1 to 80% by mass, more preferably 2 to 50% by mass, and still more preferably 5 to 20% by mass. is. If the amount is less than 1% by mass, the resulting bread may lack texture, sweetness, and flavor. On the other hand, if the content exceeds 80% by mass, the time and effort required to produce the fermented yeast will increase, and the appearance of the breads obtained may be impaired, such as a decrease in volume.

In the method for producing bread according to the present invention, the method for producing the bread dough is not particularly limited except that the fermented dough of the present invention is blended into the bread dough. method, liquid seed method, frozen dough method and the like. For example, in the case of the sponge dough method, the fermented dough of the present invention may be added at either the sponge dough step or the main kneading step, but is preferably added at the main kneading step. Next, the bread dough containing the fermented seeds is fermented, molded, proofed, and then heated according to a conventional method to produce bread. Heating methods include baking, steaming, and frying (frying). Alternatively, the bread dough obtained in the present invention may be refrigerated or frozen as it is or in a fermented or molded state, and if necessary, thawed and heated to produce bread.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

Test Example 1 Bread (Medium seed method)
(1) Production of fermented seeds Add 10 to 20 parts by mass of water to 100 parts by mass of whole wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., product name “Super Fine Soft”), pressurize and heat with an extruder. Pregelatinized wheat whole grain flour (degree of pregelatinization: 85%) was prepared. Water (approximately 25°C) and fresh yeast (Oriental Yeast Co., Ltd., "Regular") were added to the obtained gelatinized whole wheat flour, and the mixture was kneaded at a low speed with a bread mixer to prepare a dough ( Kneading temperature: 26°C). The resulting dough was fermented to produce a fermented seed. Table 1 shows the amount of ingredients, kneading time, and fermentation conditions for each fermentation type.

(2) Comparative Example The pregelatinized whole wheat flour of (1) and water (about 25°C) were kneaded at a low speed for 2 minutes in a bread mixer to obtain a non-fermented seed (Comparative Example 1) (kneading temperature: 26°C ). Hot water was added to whole wheat flour (“super fine soft”) and kneaded to obtain a hot water seed (Comparative Example 2). Table 1 shows the blending amounts of the materials.

(3) Production of bread Using the fermented seeds 1 and 2 produced in (1) or the seeds of Comparative Examples 1 and 2 produced in (2), from the materials shown in Table 2 according to the procedure shown in Table 3 I made koppepan.

(4) Evaluation of Bread The texture, taste and flavor of the bread produced in (3) were evaluated according to the following evaluation criteria. Evaluation was performed by 10 people, and an average value was obtained. Table 1 shows the results.
<Evaluation Criteria>
(Texture: moist feeling / sticky feeling)
1 point: Dry or brittle texture 2 points: Slightly dry or slightly brittle texture 3 points: No dryness, but no springy texture 4 points: Slightly moist and slightly springy texture 5 points: Moist and chewy texture (taste/flavor: sweetness/fermented flavor)
1 point: no sweetness, weak fermented flavor 2 points: no sweetness, slightly weak fermented flavor 3 points: slightly sweet, but slightly weak fermented flavor 4 points: sweet with fermented flavor 5 points: rich in sweetness and fermented flavor

Test Example 2 Bread (straight method)
A fermented seed was produced in the same manner as the fermented seed 2 of Test Example 1, except that the composition of the materials was changed as shown in Table 4. Using the obtained fermented seeds, coppépan was produced from the materials shown in Table 5 according to the procedure shown in Table 6. The texture, taste and flavor of the obtained bread were evaluated according to the same criteria as in Test Example 1. Table 4 shows the results.

Test Example 3 Bread (straight method)
Using the fermented seeds 2 of Test Example 1, the same procedure as in Test Example 2 was performed, except that the blending amounts of strong wheat flour and fermented seeds with respect to the bread dough were changed as shown in Table 7 to produce coppépan. The texture, taste and flavor of the obtained bread were evaluated according to the same criteria as in Test Example 1. Table 7 shows the results.

Test Example 4 Production of Chinese buns (1) Fermented seeds 80 parts by mass of water and 1.5 parts by mass of fresh yeast (Oriental Yeast Kogyo Co., Ltd., "Regular") were added to 50 parts by mass of "Houun" (manufactured by Oriental Yeast Co., Ltd.), and kneaded for 2 minutes at a low speed with a bread mixer. . The resulting leaven dough was fermented at 4° C. (75% humidity) for 12 hours and 24 hours to yield leavens 6 and 7, respectively.

(2) Comparative Example 50 parts by mass of pregelatinized wheat flour (“α flower DP”: 90% degree of pregelatinization), 50 parts by mass of all-purpose wheat flour (“Houn”) and 80 parts by mass of water were mixed at a low speed with a bread mixer for 2 times. A non-fermented variety (Comparative Example 3) was obtained by kneading for a minute. Also, 80 parts by mass of hot water was added to 100 parts by mass of all-purpose wheat flour (“Houun”), and the mixture was kneaded to obtain hot water (Comparative Example 4).

Using the fermented seeds 6-7 produced in (1) or the seeds of Comparative Examples 3-4 produced in (2), Chinese buns were produced from the materials shown in Table 8 according to the procedure shown in Table 9. The texture, taste and flavor of the Chinese bun skin were evaluated in the same manner as in Test Example 1. Table 10 shows the results.

Claims (7)

A method for producing fermented dough for bread, comprising adding yeast and water to raw material flour containing gelatinized wheat flour, kneading and fermenting the obtained dough,
The raw material flour contains 40 to 100% by mass of the gelatinized wheat flour,
The degree of gelatinization of the gelatinized wheat flour is 70% or more,
Production method. The production method according to claim 1, wherein the fermentation is at a temperature of 0 to 40°C for 0.5 to 48 hours. 3. The production method according to claim 1, wherein the amount of water added to said raw material powder is 50 to 200 parts by weight per 100 parts by weight of said raw material powder. The production according to any one of claims 1 to 3, wherein the pregelatinized wheat flour is obtained by pressurizing and heating 100 parts by mass of wheat flour and 5 to 30 parts by mass of water in an extruder. Method. A method for producing bread, characterized by using the fermented seed for bread produced by the method according to any one of claims 1 to 4. The fermented seeds for bread produced by the method according to any one of claims 1 to 4 and water are added to the raw material flour, kneaded to produce bread dough, the bread dough is fermented, and then The method for producing bread according to claim 5, comprising heating. 7. The method for producing bread according to claim 5 or 6, wherein the amount of raw material flour contained in said fermented seeds in the total amount of flour contained in said bread dough is 1 to 80% by mass.