JP7345265B2 - Bakery food manufacturing method - Google Patents

Description

The present invention relates to a method for producing bakery foods using whole wheat flour and carrying out yeast fermentation.

Wheat flour, which is the main ingredient for common bread, is produced by removing the bran and germ from wheat, and then crushing the endosperm. Residues (bran components) such as the outer skin (bran) and germ of wheat flour are rich in dietary fiber, minerals, vitamins, etc. compared to the endosperm part of wheat. Therefore, it is possible to increase the nutritional value of bakery products such as bread by using whole grain flour, which is obtained by pulverizing all of the wheat bran, husk, endosperm, and germ, in place of wheat flour. There is a high demand for products that use whole grain flour instead of wheat flour in bakery products such as bread, which is a staple food.

However, when manufacturing bakery products, especially bread, using whole grain flour, the more whole grains are added and the less wheat flour is added, the more the formation of gluten derived from wheat protein is suppressed, which reduces the formation of the skeleton of the dough. There was a problem that the product was defective and the product did not have volume after baking the dough. There was also a problem that the fabric was not easy to handle. Furthermore, the texture of the manufactured bakery food also becomes crumbly, making it difficult to obtain a soft texture. In fact, until now it was thought to be impractical to make bread from 100% whole wheat dough without added flour.

Patent Document 1 (Japanese Unexamined Patent Publication No. 2018-148816) describes (A) a step of kneading a mixture containing flour, water, and yeast and fermenting the obtained dough; and (B) the step (A). A method for producing bread dough is described, which includes at least one step of applying powdered oil or fat to the surface of the obtained dough, folding the dough so as to wrap around the coated surface, and then fermenting the dough. Further, it is stated that the bread may be whole wheat bread.

Further, Patent Document 2 (Japanese Patent No. 5,695,340) describes (1) 100 parts by weight of a mixed powder consisting of flour or grains other than wheat flour and wheat flour, and the weight ratio of flour or grains: wheat flour is 20:80. ~70:30; Ferment a mixture of 0.04 to 1.00 parts by weight of bread yeast; and 100 to 140 parts by weight of water; (2) To the obtained fermented product, flour and an appropriate amount of mixed water are further added. A method for producing fermented dough for frozen bread after baking by mixing and fermenting, wherein the flour or grain is selected from rye flour and/or rye grain, whole wheat flour, wheat bran, and rice bran. is listed. It is also stated that the obtained sourdough can be stored at 5°C or lower for 18 to 72 hours.

Japanese Patent Application Publication No. 2018-148816 Patent No. 5695340

As mentioned above, in bakery products that use whole grain flour, especially bread, the formation of gluten derived from wheat protein is suppressed, resulting in poor structure of the dough's skeleton, which results in the product having less volume after baking. There were problems in that the dough did not come out, the dough was not easy to handle, and the texture was crumbly, making it difficult to obtain a soft texture.

Patent Document 1 does not describe any examples of bread using whole grain flour, and it is unclear whether the above problems can be solved when whole grain flour is used.

Patent Document 2 describes the use of whole grain flour as a raw material for sourdough, but wheat flour is used as a raw material other than sourdough, and the above problems are solved in bakery products that mainly use whole grain flour. It is unclear whether this is possible.

Therefore, an object of the present invention is to provide a bakery food that has a good volume and texture after baking, and also makes the dough easy to handle, in a method for producing a bakery food that performs yeast fermentation using whole wheat flour. The purpose of this invention is to provide a method for manufacturing the same.

In order to achieve the above object, the method for producing a bakery food of the present invention is a method for producing a bakery food in which whole wheat flour is subjected to yeast fermentation, and the whole wheat flour is stone-ground. The dough is prepared using a raw material containing flour and/or starch containing 70% by mass or more and a fermented seed, and is baked 12 hours or more after the dough is prepared.

According to the present invention, stone-ground whole wheat flour is used, fermented seeds are used, and the dough is baked 12 hours or more after it is made, thereby promoting the connection of the dough and improving the extensibility of the dough. This improves workability. In addition, since no stress is placed on the dough, the volume increases, and the volume improves, allowing for better cooking, a good balance between the fragrant aroma and the aroma of the aging of the dough, and a lighter texture. Furthermore, when using whole grain flour, it tends to have an unpleasant taste, but adding fermented seeds improves the flavor and makes it more delicious.

In the present invention, the whole wheat flour preferably has a maltose value of 220 to 320. According to this, the handling, volume, texture, and taste of the dough are further improved.

Further, the pH of the fermented seed is preferably 3.6 to 4.2. According to this, the handling of the dough becomes good and the flavor becomes particularly good.

Furthermore, when preparing the dough, it is preferable to add 5 to 60 parts by mass of oil and fat to 100 parts by mass of the flour and/or starch raw material. According to this, the handling of the dough is particularly good, and the flavor is also good.

Furthermore, when creating the dough, it is preferable to add the oil or fat when folding the dough, or to use pie chip oil or fat as the oil and knead the pie chip oil or fat into the dough. According to this, the dough becomes layered and has a preferable light texture. In addition, a synergistic effect of the flavor derived from oil and fat and the flavor of whole grains is obtained, resulting in a more desirable flavor.

Furthermore, it is preferable to use only the whole wheat flour as the flour and/or starch raw material. According to this, whole wheat flour rich in dietary fiber, minerals, vitamins, etc. is included to the maximum extent, so that the nutritional value can be further increased.

According to the present invention, the connection of the fabric is promoted and the extensibility of the fabric is improved, resulting in good workability. In addition, the volume of the obtained bakery food is increased, and the bakery food has a good balance between the aromatic aroma and the aroma of the aging of the dough, and has a light texture, good flavor, and delicious taste.

The method for producing a bakery food of the present invention includes preparing dough using a raw material containing flour and/or starch containing 70% by mass or more of whole wheat flour and fermented seeds, and baking the dough after 12 hours or more has passed from the preparation of the dough. It is characterized by

In the present invention, whole wheat flour obtained by stone grinding is used. Whole grain flour obtained through stone milling has a wider particle size distribution and has an appropriate maltose value (described below), which improves the workability of manufacturing bakery foods such as bread, and improves the volume and texture of the resulting bakery foods. can be made good. In addition, whole grain flour obtained by stone milling is carefully prepared by hand and is preferred by consumers. As a device for stone-milling wheat, for example, a stone-mill flour mill, a mass colloider, etc. can be used.

Note that the statement "obtained by stone milling" is a methodical expression, but the properties of whole wheat flour vary depending on the grinding method, and those that are stone ground and those that are ground using the impact grinding method are different. For example, physical properties such as particle size distribution and maltose value, which will be described later, differ. However, analyzing these differences and expressing them as physical property values requires conducting various experiments and comparing the analysis results, which requires a great deal of effort, time, and cost, so it is generally not practical. do not have.

In the present invention, whole wheat flour is used in an amount of 70% by mass or more based on the total mass of flour and starch. This makes it possible to obtain a bakery food rich in nutrients such as bran components. If the content of whole wheat flour is less than 70% by mass with respect to the total mass of flour and starch, the effect of increasing the nutritional value of bakery products such as bread will be poor. The content of whole wheat flour is preferably 70% by mass or more, more preferably 100% by mass, based on the total mass of flour and starch. As grain flour other than whole wheat flour, for example, wheat flour such as strong flour, medium flour, and soft flour, rice flour, rye flour, barley flour, oat flour, soybean flour, etc. can be used. Further, as the starch, for example, corn flour, potato starch, tapioca starch, wheat starch, etc. can be used.

The maltose value of the whole wheat flour used in the present invention is preferably from 220 to 320, more preferably from 250 to 300. Damaged starch contains maltose that has been degraded by amylase, and the maltose value is an indicator of how much starch in wheat flour is degraded by amylase in wheat flour. That is, a high maltose value means that the proportion of damaged starch in flour is high, and a low maltose value means that the proportion of damaged starch is low. In the present invention, the maltose value can be measured by the official method (22-15) of AACC (American Association of Cereal Chemists). When the maltose value is within the above range, the dough can be made to have good stickiness and handling, and the resulting bakery food can have good volume and texture.

Raw materials for bakery foods include other raw materials commonly used in the production of bread, such as salt, fats and oils, milk raw materials such as skim milk powder, egg raw materials such as whole egg powder, saccharides such as sugar, acesulfame potassium, neotame, Low-calorie sweeteners such as sucralose, erythritol, and reduced palatinose, leavening agents such as baking powder, thickeners such as gellan gum, xanthan gum, and guar gum, emulsifiers such as glycerin fatty acid ester, sodium stearoyl lactate, and calcium stearoyl lactate, barley malt, and enzymes. , dough improvers such as α-processed starch, nutritional fortifiers such as vitamins, minerals, and calcium, dry yeast, yeast food, pH adjusters, preservatives, flavoring agents, and the like may be included as appropriate.

Furthermore, in the present invention, vital gluten or reduced vital gluten may be added in order to further improve the volume and texture of the resulting bakery food. Vital gluten is a component that forms the structural framework of yeast-fermented foods such as bread, which develops in the dough when flour and water are kneaded together with the formation of S-S bonds in the thiol groups of wheat proteins. say. Specifically, the main component is a complex of wheat proteins gliadin and glutenin, and the total protein content is typically 60 to 95% by mass, more typically 65 to 90% by mass. %, even more typically between 70 and 85% by weight. Vital gluten is usually distributed in the market as a powdered product, and when the powdered product is reconstituted in water or the like, it exhibits dough-like extensibility and elasticity.

In addition, reduction-treated vital gluten is difficult to form S-S bonds in the thiol groups of wheat proteins due to the reduction treatment of the gluten, and the dough-like properties when reconstituted with water etc. are different from vital gluten. It refers to modified gluten that has different properties. In detail, in the process of preparing gluten or after its preparation, preferably 0.005 to 0.5 part by mass, more preferably 0.01 part by mass of a reducing agent is added to 100 parts by mass of gluten on a dry matter basis. It refers to modified gluten obtained by incorporating ~0.3 parts by mass, and even more preferably 0.02 to 0.1 parts by mass. Examples of the reducing agent include sodium pyrosulfite, glutathione, cysteine, and the like. In particular, sodium pyrosulfite is preferred because of its strong reducing action.

According to the conventional technical knowledge in this field, if whole wheat flour exceeds 70% by mass of the total mass of flour and starch, bread cannot be manufactured using conventional methods due to insufficient volume or extensibility. It was difficult. However, in the present invention, the dough is prepared using a raw material containing flour and/or starch containing 70% by mass or more of whole wheat flour obtained by stone milling, and a fermented seed, and after 12 hours or more has passed from the preparation of the dough. This problem could be solved by using a firing method.

In the present invention, fermented dough refers to leaven that is prepared by mixing grain flour (wheat flour, whole wheat flour, rye flour, etc.) and water and fermenting the mixture with yeast or lactic acid bacteria, such as sourdough, levain, etc. The type is not particularly limited, and it may be a liquid or a medium-like viscosity. Seeds that are the source of fermented seeds are commercially available (for example, from Aikosha Seisakusho Co., Ltd.), and fermented seeds can also be prepared using such commercially available seeds. For example, 50 parts by mass of the commercially available seeds, 25 parts by mass of water, 25 parts by mass of flour, and 0.05 parts by mass of malt syrup are mixed, fermented for about 8 hours with regular stirring, and then cooled to 4°C. After storing and using for about 4 days with regular stirring, fermented seeds can be continuously supplied by passing the seeds under the same conditions.

In the present invention, the above-mentioned fermented seeds are added to the above-mentioned raw material containing whole wheat flour to create a dough, and this dough is used to carry out the usual processes such as dividing, shaping, baking (final fermentation), baking, and oil conditioning. After that, we manufacture bakery foods. A feature of the present invention is that the dough is baked 12 hours or more after the dough is prepared.

Specifically, after creating the dough, it is fermented at a temperature suitable for fermentation, preferably 18 to 38°C, more preferably 25 to 30°C, for preferably 10 to 90 minutes, more preferably 30 to 60 minutes. Then, between each of the above-mentioned steps, preferably between the dough preparation step and the folding step, a retard time (resting time) is allowed so that at least 12 hours have elapsed since the dough preparation.

The step of resting the dough is preferably carried out under conditions where yeast fermentation does not progress much and the dough does not freeze, specifically at a temperature of preferably 4°C to -10°C, more preferably 0°C to -8°C. The dough can be stored at a temperature of ℃.

By letting the dough sit for a long time, it promotes the connection of the dough, improves the extensibility of the dough, and puts less stress on the dough, which increases the volume after baking. In addition, since the volume is increased, the cooking process is improved, and the balance between the savory aroma and the aroma of the ripening of the dough is improved. Furthermore, the texture becomes lighter and the taste becomes more delicious.

The time from dough preparation to baking may be at least 12 hours, preferably 12 to 24 hours, more preferably 16 to 20 hours.

Bakery foods to which the present invention is applicable include, but are not particularly limited to, breads such as white bread, rolls, sweet buns, hamburger buns, Danish pastries, quick breads (muffins, American biscuits, etc.), pizza, croissants, etc. and confectionery such as pies, danishes, and donuts. Among these, it is preferably applied to croissants and danishes that are manufactured by adding oil or fat when folding the dough or using pie chip oil as the oil or kneading pie chip oil into the dough. Here, pie chip oil and fat means margarine for kneaded pie molded into chips.

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

<Test Example 1> (Comparison of stone-ground whole grain flour and impact-milled whole grain flour)
(Composition)
Croissants were manufactured using a bakery food composition having the composition shown in Table 1 below. The numbers representing the blending amounts in Table 1 are parts by mass based on 100 parts by mass of the total amount of flour. The same applies to the table below.

For the levain seeds, 50 parts by mass of the previous seeds, 25 parts by mass of water, 25 parts by mass of flour, and 0.05 parts by mass of malt syrup were mixed, and after fermentation for about 8 hours with regular stirring, the mixture was heated to 4°C. I used the one that had been cooled and stored. As the margarine for folding, the product name "Pie Sheet 100" (manufactured by Miyoshi Yushi Co., Ltd.) was used.

That is, raw materials other than margarine for folding are mixed for 5 minutes at low speed using a vertical mixer device, margarine for folding is added, and further mixed for 6 minutes at low speed and 6 minutes at medium-low speed. The resulting dough was fermented at 27°C for 30 minutes and then retarded at -5°C for 12 hours.

Next, the product was folded in thirds three times, retarded for 1 hour after each fold, and left to rest for a total of 2 hours, cut, shaped, proofed for about 90 minutes, and baked. The time from making the dough to baking was 15 hours.

The thus obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste according to the following evaluation criteria, and the evaluation results were expressed as the average score of the five panelists.
- Workability: Evaluation scores were given on a scale of 1 to 10, with sticky dough giving a low score and less sticky dough giving a high score.
・Extensibility: A score was given on a scale of 1 to 10, with a low score given to the dough that tore when stretched thinly, and a high score given to the dough resistant to tearing.
・Volume...Evaluation points were given on a scale of 1 to 10, with low volume being given a low score and large volume being given a high score.
-Aroma/Taste: A score was given between 1 and 10, with a strong harsh taste and little sweetness being given a low score, and a little harsh taste and sweetness being given a high score.
The results are shown in Table 1 below.

As shown in Table 1, Examples 1 and 2 containing stone-ground whole grain flour had high scores in terms of workability, spreadability, volume, and aroma/taste. Comparative Example 1 using impact-pulverized whole grain flour was inferior in workability and volume.

<Test Example 2> (Comparison of presence/absence of fermented seeds)
Croissants were produced in the same manner as in Test Example 1 using the bakery food compositions shown in Table 2 below.

The obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste using the same evaluation criteria as in Test Example 1, and the evaluation results were displayed as the average score of the five panelists. . The results are shown in Table 2.

As shown in Table 2, Examples 1 to 5 in which 2 to 20 parts by mass of levain seeds were added to 100 parts by mass of stone-ground whole grain flour had good workability, spreadability, volume, aroma and taste. It was the result.

On the other hand, in Comparative Example 2 in which levain seeds were not added, the spreadability, volume, aroma and taste were inferior.

<Test Example 3> (Comparison of process time)
Croissants were produced using a bakery food composition having the composition shown in Table 3 below and in the same manner as in Test Example 1 except that the retard time and the time until baking were changed as shown in Table 4 below.

The obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste using the same evaluation criteria as in Test Example 1, and the evaluation results were displayed as the average score of the five panelists. . The results are shown in Table 4.

As shown in Table 4, Example 1, which took 16 hours to bake, and Example 6, which took 12 hours, had good results in terms of workability, extensibility, volume, aroma and taste. .

On the other hand, Comparative Example 3, in which the time until baking was 8 hours, was inferior in workability, spreadability, volume, aroma and taste.

<Test Example 4> (Comparison of maltose value of stone-ground whole grain flour)
Croissants were produced in the same manner as in Test Example 1, except that whole grain flour having the formulation shown in Table 5 below and the maltose value shown in Table 6 below was used.

The obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste using the same evaluation criteria as in Test Example 1, and the evaluation results were displayed as the average score of the five panelists. . The results are shown in Table 6.

As shown in Table 6, Examples 1, 7, and 8, which used stone-ground whole grain flour with a maltose value of 220 to 320, had better workability and extensibility than Examples 9 and 10, which had maltose values outside the above range. The texture, volume, aroma and taste were better.

<Test Example 5> (Comparison of pH and water-soluble acidity of fermented seeds)
Croissants were produced in the same manner as in Test Example 1, except that levain seeds having the formulation shown in Table 7 below and the pH and water-soluble acidity shown in Table 8 below were used.

The obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste using the same evaluation criteria as in Test Example 1, and the evaluation results were displayed as the average score of the five panelists. . The results are shown in Table 8.

As shown in Table 8, Examples 1, 11, and 12 using Levain seeds with a pH of 3.6 to 4.2 are compared to Examples 13 and 14 using Levain seeds with a pH outside the above range. However, the workability, spreadability, volume, aroma and taste were better.

<Test Example 6> (Comparison of amount of oil and fat)
Croissants were produced in the same manner as in Test Example 1 except for using the bakery food composition shown in Table 9 below.

The obtained croissant was evaluated by five panelists for workability, spreadability, volume, aroma and taste using the same evaluation criteria as in Test Example 1, and the evaluation results were displayed as the average score of the five panelists. . The results are shown in Table 9.

As shown in Table 9, Examples 1 and 15 in which margarine was added had better workability, spreadability, volume, aroma and taste than Example 16 in which margarine was not added.

Claims (5)

A method for producing a bakery food that performs yeast fermentation using whole wheat flour, wherein the whole wheat flour is stone-ground and has a maltose value of 220 to 320 , and the whole wheat flour is 70% by mass. A method for producing a bakery food, which comprises preparing a dough using a raw material containing the above flour and/or starch raw materials and a fermented seed, and baking the dough 12 hours or more after the dough has been prepared. The method for producing a bakery food according to claim 1 , wherein the fermented seed has a pH of 3.6 to 4.2. The method for producing a bakery food according to claim 1 or 2 , wherein 5 to 60 parts by mass of oil and fat are added to 100 parts by mass of the flour and/or starch raw material when preparing the dough. 4. The method for producing a bakery food according to claim 3 , wherein the pie chip fat is kneaded into the dough by adding the fat when folding the dough or using pie chip fat as the fat when creating the dough. The method for producing a bakery food according to any one of claims 1 to 4 , wherein only the whole wheat flour is used as the flour and/or starch raw material.