JPH0441574B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing bread by adding a culture obtained by culturing yeast in a medium containing fruit, fruit juice, and grain flour, especially wheat flour, to bread dough. can be given to [Prior Art] Several methods are specifically used to impart a desirable flavor to bread. One known method is to add fermented fruit juices, especially fruit juices such as grapes and apples, and so-called fruit seeds to the dough during bread production. It is also known to produce bread by adding the culture obtained by culturing lactic acid bacteria in a flour-containing medium to dough (Japanese Patent Publication No. 59-15604). [Problem to be solved by the invention] Fruit seeds that have been passed down since ancient times impart a good aroma to bread, but they also cause stickiness of the dough during the bread manufacturing process, poor expansion of bread products, and internal problems in the bread. The problem is that it has an adverse effect on deterioration of health, aging, etc. Therefore, by solving these problems, there is a need to develop a method for using it in bread production on a commercial scale. [Means for Solving the Problems] The present invention provides a culture (hereinafter referred to as
This is a bread manufacturing method that consists of adding a FR culture (referred to as FR culture) at some point during the bread dough manufacturing process. By this bread manufacturing method, it is possible to impart a pleasant aroma unique to fruit to the bread. When producing FR culture, the fruit is
Grapes, apples, oranges, lemons, passion fruits, etc. are used. These fruits are used after being shredded or pressed, but more preferably their juice is used. It can be used after being concentrated or sweetened to improve the sugar concentration. As the grain flour, wheat flour, rye flour, barley flour, etc. are used in powder form. Although any yeast can be used as the yeast, yeast belonging to Satucharomyces cerevisiae, which is used for wine production, is more preferably used. As a culture medium, use 50 to 1000 g of fruit or fruit juice.
, 50-2000 g of flour/additional sugar if necessary. If the ratio of the culture medium is outside the above range, problems such as generation of an unfavorable aroma in the fermentation liquid, poor bread-making properties, and poor product quality are undesirable. The sugar concentration in the medium is preferably 5 to 40%. If the sugar concentration is below the lower limit, the effect will be insufficient, and if it exceeds the upper limit, the taste will deteriorate. The types of sugar used for this addition adjustment include sucrose, glucose, fructose, isomerized sugar, and the like. Fermentation is carried out at 25-35℃, preferably at 30℃
It is sufficient to culture at around ℃ for 30 to 60 hours. The guideline for stopping culture is determined by the decrease in pH and acidity, PH3.5-4.0,
The acidity should be between 10 and 40 ml. Of course, sensory evaluation of aroma is also important. The FR culture used in the present invention contains alcohol. When the alcohol concentration in bread dough exceeds a certain level during the bread manufacturing process, it causes a softening effect on the dough, which is not desirable for bread making, so the alcohol content should be 1 to 1.
10% (V/V), especially 3-7% (V/V) is preferred. If the alcohol content is less than 1%, a desirable aroma will not be obtained in the bread, and no improvement in bread-making properties can be expected; if it exceeds 10% (V/V), the softening effect of the dough will be significant, which will interfere with bread-making. It starts to happen. When producing FR culture, the alcohol content can be adjusted by adjusting the sugar concentration of the FR culture solution, stirring during culture,
This is done by adjusting the so-called dissolved oxygen, such as the amount of ventilation. The end point of culture is, of course, to be stopped at the point when it exhibits a desirable effect on bread making, but the management indicators are pH 3.5-4.0, acidity 10-14ml, alcohol 1-10% (V/V ) is the end point. During bread making, the FR culture may be added to either the dough or the dough in the dough method, and the culture in the direct kneading method is added to the dough. The addition method is usually used together with various raw materials when making dough, and it can be used in an amount of 1 to 30% of the amount of flour. Naturally, the greater the amount used, the more fruity the flavor will be, but alcohol is also used in bread making. There are also negative effects. The dough containing the FR culture is processed according to conventional bread making methods. For example, bread is obtained through steps such as measuring raw materials → mixing → floor time → dividing → rounding → bench time → shaping → baking → baking → cooling. The FR culture according to the present invention can be used for breads, hard rolls, sweet breads (so-called wrapped sweet breads, sandwich sweet breads, seasoned breads, snack breads, etc.), sweet goods (dennis pastries,
It can be expected to have a high effect when added to breads such as coffee cakes, etc., but it can also be added to sponge cakes, snacks, etc. Among these, especially raisin breads using fruits, Greater effects can be expected when used in raisin rolls or products containing apples, oranges, etc. In order to search for the optimal conditions for adding the FR culture of the present invention,
The following tests were conducted. The evaluation criteria ◎ shown in this test result is extremely suitable for bread production. ○
is suitable for bread making. △ is slightly unsuitable for bread making;
× means unsuitable for bread production. Test Example 1 YM medium (glucose 1
%, yeast extract 0.3%, malt extract 0.3%,
Polypeptone 0.5%), PH6.5, 30℃, stirring
The cells were cultured at 200 rpm for 30 hours and used as seeds for main culture. Passion fruit juice [sugar content 20g/(W/V)]
The sugar concentration was adjusted with sucrose to the concentration shown in Table 1, and 1,700 g of wheat flour was added to the medium.
270g of seeds were added and cultured at 30°C for 48 hours, and the resulting culture was examined for its properties in bread production. The bread-making test for confirming bread-making properties was evaluated using the dough method using the following recipe. Medium dough: 700g strong flour, 2g yeast, 1g yeast food, 50g FR culture, 400g water Dough: 300g strong flour, 35-60g caster sugar, 20g salt,
50g of toning, 20g of skim milk powder, 250g of water

[Table] Test Example 2 In Test Example 1, instead of passion fruit juice,
Orange, lemon juice (orange: lemon = 1:
1 weight ratio), sucrose was added to make the sugar concentration 15%, and 0 to 5100 g of wheat flour was used.An FR culture solution was prepared in the same manner as in Test Example 1, and the same evaluation was performed. The results shown in Table 2 were obtained. The flour content is 80% of the fruit juice.
When (W/V) was exceeded, the physical properties changed from semi-solid to solid, and agitation culture was not possible, so stationary culture was performed. Further, the amount of seeds added in the main culture was 10% (V/V) of the amount of the main culture medium.

[Table] Test example 3 Add sugar to grape juice to make sugar concentration 20% (W/V)
Culture was carried out in the same manner as in Test Example 1 using 50% (W/V) of that amount of wheat flour as a medium, but the aeration conditions were adjusted to 1/4 of the amount of culture solution (2, 805 g) (V/V).
%) (900 ml/min) to the same amount (2800 ml/min) to obtain FR cultures with the alcohol concentrations shown in Table 3. The evaluation method and bread making method were the same as in Test Examples 1 and 2.

〔Effect of the invention〕

In the present invention, containing fruit and/or fruit juice
By adding FR culture to bread dough, it not only imparts a fruity aroma to bread products, but also improves the extensibility of the bread dough.It also increases the volume of the product, increases its luster, and gives it a soft texture. A bread product of very good quality was obtained. [Example] Next, the present invention will be explained in detail with reference to Examples. Example 1 The sugar concentration of Patsylon fruit juice was adjusted to 20% by adding sucrose, 500 g of wheat flour was added to 1 kg of the sugar concentration, 150 g of the seed culture of Test Example 1 was added, and the mixture was heated at 30°C.
After 48 hours of aerated agitation culture, the amount of alcohol produced was 7.
% (V/V) FR cultures were obtained. Therefore, a middle dough was made with the following composition, and the entire amount was added to the following dough composition to make dough, and its properties and these were used to manufacture raisin bread and its properties were investigated. Medium dough: 700g strong wheat flour, 20g baker's yeast, 1g yeast food, 400g water Dough: 300g strong wheat flour, 60g caster sugar, 20g salt,
50g of toning, 20g of skim milk powder, 250g of water,
500g of raisins Dough (M ₁ ): Added 50g of FR culture to the mix of medium seeds Dough (M ₂ ): Added 100g of FR culture to the mix of medium seeds Dough (M ₁ ) and (M ₂ ) are both derived from FR cultures Moisture adjustment was performed by increasing or decreasing the amount of water used. (1) Enhancement of fermentation power of dough and dough By adding FR culture, the gas-generating power of baker's yeast is increased, and the fermentation time of dough and dough is shortened. The effect on the amount of gas generated was measured using a Timotakigraph manufactured by Chopin, France.

【table】

[Table] (2) Shortening floor time and proofing time Dough with FR culture added has the effect of shortening floor time and proofing time due to high carbon dioxide gas generation by baker's yeast. 35 min floor time without additives versus 20 min with FR culture addition
It's a minute. The incubation time was 50 minutes in the case without additives, but 45 minutes in the FR culture addition group. (3) Increase in oven spring (kiln elongation) When baking dough that has been proofed to a certain height in the proofing process of bread manufacturing, M ₁ and M ₂ are additive-free. The oven spring is better than the conventional one, and the volume of the product increases. Bread containing raisins usually weakens gluten bonds and decreases oven spring as the amount of raisins increases, resulting in a decrease in quality. On the other hand, the fabric added with FR culture,
The fermentation power is strengthened, and by lowering the pH of the fermented dough, the gluten binding is also strengthened.
Both of these functions suppress the decrease in oven spring that generally occurs in raisin bread,
A raisin bread product with volume is obtained.

[Table] * Specific volume = Product volume /
Product baking weight x 100
(4) Improving product quality Based on the above basic bread making recipe, dough M ₁ ,
Raisin bread using _M2 and additive-free raisin bread were made and evaluated by an expert panel.

【table】

[Table] To summarize the effect of adding FR culture: Product volume increases. The shape becomes more balanced. The inner hue has a shine. The texture of the internal phase becomes uniform and the membrane becomes thinner. Feels softer to the touch. It has a fruity and mild aroma. The taste is sweet and sour, which is typical of fruit. When eaten, the product is soft and firm. Example 2 The following dough was prepared using the FR culture of Example 1, and sweet bread was manufactured by a conventional method. Medium dough: 700 g of strong wheat flour, 75 g of FR culture, 75 g of FR culture, 400 g of water. A composition containing no was used. Summary of results Reduction of dough fermentation time Sweet bread dough is usually made using the sweetened dough method, in which sugar is added to the dough, and the dough fermentation time is usually 2 to 2 hours and 30 minutes. Using this, it is possible to shorten the time from 1 hour and 30 minutes to 2 hours. Enhancement of dough fermentation power and shortening of fermentation time The state of dough fermentation power with the addition of FR culture was measured by measuring the amount of carbon dioxide gas generated using a timotachygraph.

[Table] Fabrics containing FR culture generate a large amount of carbon dioxide gas, which can shorten floor time and proofing time. Floor time 45 in case of FR culture-free area
minutes, whereas 30 minutes was sufficient for the FR culture addition group, and 50 minutes was sufficient for the incubation time, compared to 60 minutes without addition. Improving product quality A specialized panel evaluated sweet breads manufactured using conventional methods.

【table】

[Table] To summarize the effect of adding FR culture: Product volume increases. The fired color is bright and glossy. It provides good waist support and a well-proportioned shape. The texture of the internal phase becomes uniform and the membrane becomes thinner. Produces a fruity aroma unique to fruit types. The taste is sweet and sour, which is typical of fruit varieties. When eaten, the product is soft and moist. Example 3 100 g of FR culture was added to the following formulation to produce croissant according to a conventional method, and the same evaluation was conducted. Blend: Strong wheat flour 1000g Salt 2 Caster sugar 5 Margarine 10 Skimmed milk powder 3 Baker's yeast 3 Whole eggs 5 Water 60 Roll-in oil 500 To summarize the effects of adding FR culture: Improved roll-in workability The kneaded dough has a certain level of After fermenting for a period of time, roll-in fat is wrapped and folded. The fabric is generally folded in three times three times, but during this process, the fabric and the oil layer tend to tear or the fabric is easily damaged. The addition of FR culture improved the extensibility of the fabric and reduced the degree of damage to the fabric layer. Shortening of fermentation time When the FR culture was not added, the fermentation time was 60 minutes, whereas in the case where the FR culture was added, 45 minutes was sufficient. Improving product quality Croix sun products manufactured using conventional methods were evaluated by a specialized panel.

[Table] Characteristics of the FR culture addition area Product volume increases. The folded inner layer becomes uniform, resulting in a glossy product. Feels softer to the touch. The moderate sourness and fruity taste derived from the FR culture go well with the roll-in oil and fat, creating a deep flavor. When eaten, the product has a soft and moist mouthfeel and a moderate chewy texture. Example 4 FR culture was prepared in the same manner as in Example 1,
Furthermore, a middle dough and dough were made under the same bread mixing conditions as in Example 1. Fabrics (M ₁ ) and (M ₂ ) described in Example 1
In order to confirm the degree of aging of bread products manufactured using the method, measurements were performed over time using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).

[Table] The above numbers are the numerical values obtained by recording the load (weight) when pressing bread crumbs (inner phase) with a plunger (weight) at a certain speed and to a certain depth. It is something. The higher the number, the harder the crumb of the bread, indicating that the bread is aging.

Claims (1)

[Claims] 1. 5 to 200% of fruit and/or fruit juice and fruit juice
A culture with a sugar concentration of 5 to 40% and an alcohol concentration of 1 to 10%, obtained by culturing alcohol-producing yeast in a medium containing grain flour, is added at some time during the bread dough manufacturing process. A bread manufacturing method characterized by: 2 Fruits are grapes, apples, oranges, lemons,
2. The method for producing bread according to claim 1, wherein the bread is a pastry. 3 The alcohol-producing yeast is Satucharomyces,
The method for producing bread according to claim 1 or 2, wherein the yeast is a wine-making yeast belonging to the genus Cerevisiae. 4. The method for producing bread according to claim 1, 2 or 3, wherein the amount of the culture added is 1 to 30% based on the wheat flour.