JPH0427345A - Preparation of breads - Google Patents

Abstract

PURPOSE:To prepare a bread having a sour flavor and a sweet mild smell by adding kvass to a bread dough, fermenting and subsequently baking the dough. CONSTITUTION:A bread dough containing wheat flour as the main component is mixed with kvass, i.e., a fermented beverage having an alcohol content of <=1%, fermented and subsequently baked to prepare the objective bread.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing bread, and more particularly, to a method for producing bread that can impart a sweet and mellow aroma as well as a sour flavor to bread. .

[Prior Art] Conventional brown bread made from rye has not been highly rated in the Japanese market due to its unique chewy texture and strong sour odor.

As a flavor improver that has adapted this sour-smelling flavor to the Japanese market, there is a type of sour made from conventional rye and grain lactic acid bacteria.

In addition, as an improved version of this sawa, special public
There is a "sawa type" described in 66168 publication. This "improved sawa" contains lactic acid bacteria and lactic acid bacteria in the water-soluble fraction of rye.
It is produced by adding yeast and culturing it statically.

[Problems to be Solved by the Invention] However, the conventional Raisawa type does not have much characteristic when added during normal bread production, and furthermore, when added to bread dough in an amount that causes a sour odor, the result is bread with poor flavor. In addition, the acidity of Sawa has the disadvantage of reducing bread-making workability such as mechanical resistance.

On the other hand, the above-mentioned "Improved Sour Sour Type" gave the bread a sour flavor, but at the same time it could not give the bread a sweet and mellow aroma.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing bread that provides bread with a sour flavor and a sweet and mellow aroma.

Another object of the present invention is to provide a method for producing bread that does not affect mechanical durability or reduce the workability of bread making when obtaining sour-flavored bread.

[Means for Solving the Problems] In order to solve the above problems, kvass, which is a fermented beverage with an alcohol content of 91% or less, is added to bread dough whose main component is wheat flour, and then the dough is fermented using a conventional bread manufacturing method. This is a method for producing bread, which is characterized by carrying out baking as well as baking.

Kvass is a so-called non-alcoholic drink widely consumed in countries such as the Soviet Union and northern China. It is generally made by adding water to brown bread, sugar and raisins and fermenting with yeast or yeast and lactic acid bacteria. This kvass can also be made from kvass stock solution.

Kvass concentrate is a concentrate of the above-mentioned kvass and can be imported from the Soviet Union. 5 depending on the concentration of the stock solution
It is produced by diluting it ~15 times, adding sugar, and then incubating it with yeast or yeast and lactic acid bacteria. The pH1 composition of the kvass stock solution is as shown in Table 1.

Commercially available kvass may also be used.

The above saccharides refer to various saccharides such as sugar, glucose, maltose, and lactose. The yeast mentioned above is a typical example.
Yeasts belonging to the genus Satucharomyces such as Bread IIj mother, beer yeast, wine yeast, and sake crocodile mother can be used, but yeasts belonging to the genus Kluyveromyces trap, Torulaspora, and Candida can also be used.

As the lactic acid bacteria, any bacterial species commonly used in foods belonging to the genus Lactobacillus, Streptococcus, Leuconostoc, Pedeiococcus, Bifidobacterium, etc. can be used. Particularly suitable are lactic acid bacteria derived from various grains such as Lactobacillus branfrum, Lactobacillus plebis, and Lactobacillus San Francisco, and lactic acid bacteria derived from various dairy products such as Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus cremoris.

Fermentation for producing kvass is carried out at a temperature and pH depending on the characteristics of the microorganism used. Normal temperature: 20-37℃
, pH: 4.5 to 6.5, and perform static culture or gentle stirring culture for 12 to 48 hours. It is also possible to produce kvass using continuous culture, semi-continuous culture, or immobilized bacterial cells. After fermentation, the liquid is boiled to remove bacterial cells, sterilized if necessary, and the alcohol content reduced to less than 1% before use for bread making.

For the production of the above-mentioned kvass, for example, 1000 m of water
300-600g of brown bread, 40-200g of sugars, 20-509 of raisins, 0.5-5g of lactic acid bacteria, 5-5g of yeast.
Use 50g.

In addition, when making kvass from kvass stock solution, for example, a solution of 1000I11 diluted kvass stock solution 10 times.
50 to 20 Cl of sugar, 0.5 to 5 g of lactic acid bacteria, and 5 to 50 g of yeast are used.

Further, malt (malt) may be added in the range of 10 to 40% as necessary. Liquid malt and powder malt can be used as the malt, and the malt can be used whether the maltase activity in the malt is active or inactivated.

[Effect] The flavor of the bread is improved when kvass is added to the bread dough.

[Example] Next, the present invention will be explained in detail.

Example 1 The effect of quass on the flavor of bread in Example 1 was investigated in the production of bread by the medium-dough bread making method. In addition, the controls were bread with no kwasu added and bread with one type of raisawa added.

For production from kvass stock solution, a raw material solution consisting of each component shown in Table 2 was used.

The kvass stock solution in Table 1 was imported from the Soviet Union (see Table 1 for its pH and composition). 2.The raw material liquid at 30℃
After fermentation for 4 hours, baker's yeast was removed by filtration, heat sterilized, and alcohol was removed until the alcohol content was 1% or less so as not to affect bread-making workability to produce kvass.

In addition, kvass was produced separately from black bread without using the kvass stock solution. In other words, crush 500g of black bread, add 11g of water,
After pureeing, mix with 50g of sugar and heat sterilize. Then, 1 g of Lactobacillus brantarum (ATCC8014), which is a lactic acid bacterium, is inoculated and cultured at 30° C. for 24 hours. After that, 20g of raisins, 50g of sugar
g, and 10 g of baker's yeast were added thereto, followed by culturing at 30° C. for 24 hours. The control type raisawa was obtained according to Japanese Patent Publication No. 63-66168, and is a fermented product obtained by culturing a water-soluble fraction of rye with lactic acid bacteria and yeast and sterilizing it by heat.

Tables 3 and 4 show the compositions of the dough for dough and the composition for kneading, respectively, used in the production of bread by the dough bread making method. 6
The values in the table (and Tables 6 and 7 below) are expressed as weight percentages when the total amount of wheat flour in the middle dough and main kneading mixture is taken as 100.

Table 3 The raw materials for the medium dough according to the composition shown in Table 3 were heated at low speed for 2 minutes.
Mix at medium speed for 1 minute, set the kneading temperature to 24°C, and ferment the dough for 4 hours to produce dough. Add the raw materials of this kneading mixture shown in Table 4 to this medium dough,
Main kneading is performed at low speed for 5 minutes and medium speed for 6 minutes to bring the kneading temperature to 27°C. Next, a floor time of 20 minutes was taken at 30°C.
Divide into 0g, then bench time at 30℃ for 20 minutes, then incubate at 38℃ and 85% humidity for 55 minutes.
Take a minute. A loaf of bread was produced by baking this bread dough at 205° C. for 35 minutes.

If kvass is not added during bread making (■ in Table 5),
As a control, when 5% of Raisawa type was added (IV), when 5 to 20% of kvass made from kvass stock solution was added (IIA, IIS, IC), and when 10% of kvass made from black bread was added ( A comparison of the flavor of each loaf of bread in I) was carried out using four types of aroma, texture, appearance, and internal color.
The points were compared. The results were as shown in Table 5.

Kvass raisawa made from additive-free kvass stock solution Kvass made from black bread Normal, O good Ta.

On the other hand, when kvass is added, CI)
A loaf of bread was obtained that was superior in terms of aroma, texture, and internal color. In particular, both kvass made from undiluted kvass and kvass made from black bread when 10% added (IB and In other words, all the breads to which kvass was added had a sour flavor (slight sourness).
At the same time, it had a sweet and mellow aroma. In addition, even when kvass was added to bread dough, the pH of the dough did not decrease as in the case of kvass, and there was no problem with bread-making workability such as mechanical resistance.

Example 2 The effect of kvass on the flavor of sweet bread in Example 2 was investigated in the production of sweet bread using the sweetened dough method. Kvass was prepared as described above in Example 1. Tables 6 and 7 show the composition of the dough used in sweet bread production using the sweetened dough method and the composition for kneading.

Mix the raw materials for the medium dough according to the composition shown in Table 6 at low speed for 2 minutes.
Mix at medium speed for 1 minute, set the kneading temperature to 25°C, and ferment the dough for 2.5 hours to produce dough.

Add the raw materials of the main kneading composition shown in Table 7 to this medium dough, perform main kneading at low speed for 6 minutes and medium speed for 4 minutes, and keep the kneading temperature at 28℃.
shall be. Next, take a floor time of 15 minutes at 30℃.
Divide into 45g portions, then bench time at 30℃ for 20 minutes.
After aliquoting, incubate for 5 minutes at 38℃ and 85% humidity.
Take 5 minutes. Sweet bread was manufactured by baking this sweet bread dough at 205° C. for 15 minutes.

As a control, when kvass is not added to the dough (■ in Table 8), when 10% or 20% of kvass made from kvass stock solution is added (mA, nB), and when 10% kvass made from black bread is added. The flavor of the sweet bread when added (Ill) was compared in four points: aroma, texture, appearance, and internal color. The results were as shown in Table 8.

■ Kvass made from additive-free IIA, MB kvass stock solution ■
Kvass made from black bread O Normal, ◎ Good As shown in Table 8, when kvass is added, it is better in terms of aroma, texture, and inner color than when it is not added (I). Excellent sweet bread was obtained. Especially when 20% of kvass made from kvass stock solution is added (I
IB> In the above three points, it was possible to obtain a sweet bread that was superior to the case without additives.

Generally, in bread manufacturing methods that use sweetened dough, it is not possible to increase yeast fermentation time. When the fermentation time is short, the bread lacks the flavor produced by fermentation and has a floury or yeasty smell. However, I[A
, I[B, III According to the bread manufacturing method according to III, yeast odor and flour odor can be suppressed even if the fermentation time is short, and bread with a good aroma can be obtained.

Similar problems arise when manufacturing bread using frozen bread dough or an automatic bread maker because it does not allow much fermentation time, but IIA and IIB in Example 1 above.

According to the manufacturing method related to mc, m and I[A, IIB, m of Example 2, yeast odor and flour odor of breads can be suppressed, and a good aroma can be imparted to breads. That is, in a bread manufacturing method that does not sufficiently ferment, the lack of fermentation can be compensated for by using the above-described good bread manufacturing methods of Examples 1 and 2. In addition, in sweet breads, it imparts a sour flavor (slight sourness) and at the same time a sweet and mellow aroma, resulting in a better flavor.

Note that Embodiments 1 and 2 can be implemented with various modifications based on the knowledge of those skilled in the art.

[Effects of the Invention] When bread is produced according to the present invention, bread having a sour flavor (slightly sour taste) and a sweet and mellow aroma can be obtained. Further, according to the method for producing breads according to the present invention, the pH of the bread dough does not decrease much, so there is an advantage that bread-making workability such as mechanical resistance does not deteriorate despite the addition of fermented substances.

Claims (1)

[Claims] A method for producing bread, which comprises adding kvass, which is a fermented beverage with an alcohol content of 1% or less, to bread dough whose main component is wheat flour, and then fermenting and baking the dough using conventional bread manufacturing methods.