JPH0459860B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an improved method for producing yeast-fermented foods by adding eggs. [Prior Art and Problems to be Solved by the Invention] Examples of yeast-fermented foods to which eggs are added include sweet bread, patter rolls, white bread, Danish pastry, brioche, and yeast donuts. The purposes of adding eggs include improving the texture and flavor, improving the color and luster of the crust and crumbs, and enhancing nutrition. However, when eggs are used in these, the PH of the egg itself is high, and the buffering effect of the protein in the egg increases the PH of the dough.As a result, the fermentation of the dough is delayed and the viscosity of the egg is reduced. Due to its high price, it has disadvantages such as slowing down the formation of gluten during mixing, resulting in longer mixing times. These drawbacks become more pronounced as the proportion of eggs in the yeast-fermented food dough increases, and it has been difficult to obtain stable products of high quality. One possible method to overcome these drawbacks is to incorporate acids into the dough, but although some improvement has been observed, these drawbacks have not yet been completely eliminated. [Means for Solving the Problems] As a result of various studies to solve these drawbacks, the present invention has been developed by adding acids to eggs in advance to adjust the pH of the eggs to 4.8 to 6.2 before mixing the dough for yeast-fermented foods.
By adjusting the mixing time and manufacturing according to conventional methods, we succeeded in shortening the mixing time and obtaining a product with excellent quality. That is, in the present invention, acids are first gradually added to eggs, which are the raw materials for yeast-fermented foods, and the pH is adjusted to 4.8 to 6.2, preferably 5.0, while stirring with a whisk or the like.
Adjust to ~5.6. During stirring, the viscosity of the egg gradually decreases as the medium pH decreases, but it is necessary to stir thoroughly. Eggs here refer to ordinary whole eggs, egg yolks, egg whites, and those widely used in foods, such as powdered and frozen eggs. If it is powdered, add the specified amount of water, and if it is frozen, thaw it and then adjust the pH using the method described above. The acids mentioned here include organic acids such as acetic acid, lactic acid, and citric acid, rice vinegar,
Refers to acidic materials widely used in food, such as vinegar such as apple cider vinegar and wine vinegar, and acidic fruit juices such as lemon juice and orange juice. After adjusting the pH of the egg in this way, the egg is mixed with the remaining raw materials at any stage in the subsequent process to form a dough, and then made into breads, yeast donuts, etc. in the usual manner. Manufacture. [Effects of the invention] According to the present invention, when eggs are mixed with other raw materials without adjusting the pH as in the conventional method, or when acid is added to the dough of yeast-fermented food and mixed. Compared to , the mixing time is shorter, the product quality is voluminous, the appearance is glossy, the internal texture is fine and uniform, the texture is soft, and the texture and flavor are excellent. [Examples] Next, the present invention will be explained with reference to specific examples, but the present invention is not limited to the following examples. Example 1 Wheat flour 100 parts by weight Yeast 2 Yeast food 0.1 Salt 2 Sugar 5 Skimmed milk powder 2 Shoughtoning 5 Whole eggs 5 Wine vinegar 0.4 Water 62 The above ingredients were processed in the following steps.・Bread was obtained by the operation. Process operation PH adjustment Wine vinegar was added to the eggs and stirred well with a whisk. PH5.61 Mixing Other ingredients were mixed with the PH-adjusted eggs and mixed at low speed for 2 minutes and high speed for 8 minutes. Top temperature: 27℃ Fermentation: 120 minutes (temperature: 28℃, humidity: 80%) Divide: Divide weight: 450g Bench time: 20 minutes Molding: Remove gas and roll into a stick, 1700c.c.
Packed in one loaf mold. Bake for 45 minutes at 220℃, 25 minutes Example 2 Flour 100 parts by weight Yeast 3.5 Yeast food 0.1 Salt 1.8 parts by weight Sugar 12 Skim milk powder 2 Margarine 10 Lactic acid 0.1 Whole egg 15 Water 50 〃 A butter roll was obtained using the above raw material combination through the following steps and operations. Process operation PH adjustment Lactic acid was added to whole eggs and thoroughly stirred with a whipper. PH5.40 Mixing: Add the remaining ingredients to the PH-adjusted eggs and mix at low speed for 2 minutes and at high speed for 10 minutes. Top temperature 28℃ Fermentation 90 minutes (temperature 28℃, humidity 80%) Divide Divide weight 40g Process operation Bench time 15 minutes Molding Degas and roll. Proofing 40 minutes (temperature 38℃, humidity 88%) Baking 210℃, 9 minutes Example 3 Flour 100 parts by weight Yeast 2 Yeast food 0.1 Salt 2 Sugar 2 Egg white 5 Lemon juice 0.3 Water 61 〃 A hard roll was obtained from the above raw material mixture through the following steps and operations. Process operation PH adjustment Lemon juice was added to the egg whites and thoroughly stirred with a whipper. PH5.67 Mixing: The remaining raw materials were mixed with the PH-adjusted eggs and mixed at low speed for 2 minutes and at high speed for 6 minutes. Top temperature: 25℃ Fermentation: 150 minutes (temperature: 26℃, humidity: 78%) Divide: Weight: 40g Bench time: 15 minutes Formation: Degas and roll. Proofing: 70 minutes (temperature: 30°C, humidity: 80%) Baking: Add enough steam to the oven and bake at 230°C for 12 minutes. Example 4 Flour 100 parts by weight Yeast 5 Yeast food 0.2 Salt 1.5 Sugar 15 parts by weight Butter 20 Margarine 10 Whole egg 20 Egg yolk 15 Rice Vinegar 2 Orange juice 10 Water 25 Above of Brioche was obtained from the raw material mixture by the following steps and operations. Process operation PH adjustment Rice vinegar was added to whole eggs and egg yolks and stirred well with a juicer. PH5.62 Mixing: Add the remaining ingredients except butter and margarine to the PH-adjusted eggs and mix at low speed for 2 minutes and at high speed for 5 minutes. Then add the butter and
Mix on low speed for 1 minute, then on high speed for 4 minutes.
Then margarine was added and mixed for 1 minute on low speed and 3 minutes on high speed. Process operation : Upper temperature: 25℃ Fermentation: 90 minutes (temperature: 27℃, humidity: 78%) Retard: Roll out the dough to a thickness of about 3cm,
The mixture was placed in a refrigerator at ℃ and retarded for 2 hours. Divide Divided weight 35g Bench time 20 minutes Mold Degassed, rolled, and packed in a brioche case. Proofing 60 minutes (temperature 32℃, humidity 80%) Baking 210℃, 15 minutes Example 5 Flour 70 parts by weight Yeast 3 Yeast food 0.1 Whole eggs 8 Lactic acid 0.08 Sugar 2 Water 35 parts by weight Above The raw material mixture was processed according to the following steps and operations to obtain a medium seed. Process operation PH adjustment Lactic acid was added to whole eggs and thoroughly stirred with a whipper. PH5.24 Mixing: The remaining ingredients were mixed with the PH-adjusted eggs and mixed for 2 minutes at low speed and 2 minutes at medium speed. 〓Upper temperature: 26℃ Fermentation: 150 minutes (temperature: 27℃, humidity: 78%) The following ingredients were added to the dough obtained in this way, and the dough was processed according to the following steps and operations to obtain sweet bread. . Flour 30 parts by weight Sugar 22 Salt 1 Shoughtoning 8 Water 10 parts by weight Process Mixing All of the above raw materials were mixed into the dough and mixed at low speed for 2 minutes and at high speed for 8 minutes. Top temperature: 29℃ Floor time: 50 minutes Divide weight: 40g Bench time: 15 minutes Mold: Filled with 30g of bean paste. Proofing 45 minutes (temperature 38℃, humidity 90%) Baking 220℃, 10 minutes Example 6 Flour 100 parts by weight Yeast 6 Salt 1.5 High fructose sugar 15 Whole eggs 10 Skim milk powder 4 parts by weight Margarine 15 Apple cider vinegar 0.8 〃 Water 57 〃 Yeast donuts were obtained by processing the above raw material combination according to the following steps and operations. Process operation PH adjustment Apple cider vinegar was added to the eggs and stirred well with a whipper. PH5.70 Mixing: The remaining ingredients were mixed with the above eggs and mixed at low speed for 2 minutes and at high speed for 9 minutes. Top temperature: 27℃ Fermentation: 30 minutes (temperature: 28℃, humidity: 80%) Sheeting: Rolled out to a thickness of 1cm. Mold cutting Cutting into a circular shape with a diameter of 9 cm Inventory fermentation 25 minutes (temperature 35°C, humidity 80%) Flying 190°C, 3 minutes Comparative example 1-A Same ingredients as Example 1 except that wine vinegar was replaced with water The blended product was processed through the following steps and operations to obtain bread. Process Operation Mixing : All raw materials were mixed and mixed on low speed for 2 minutes and high speed for 10 minutes. Comparative Example 1-B: Comparative Example 1-B The same raw material composition as in Example 1 was processed through the following steps and operations to obtain bread. Process Operation Mixing : All raw materials were mixed and mixed on low speed for 2 minutes and high speed for 10 minutes. Comparative Example 2-A The same steps and operations as in Example 1 are given below.A butter roll was obtained using the same raw material composition as in Example 2 except that lactic acid was replaced with water. Process Operation Mixing : All raw materials were mixed and mixed for 2 minutes on low speed and 12 minutes on high speed. Comparative Example 2-B The same raw material composition as in Example 2 was processed through the following steps and operations to obtain a butter roll. Process Operation Mixing : All raw materials were mixed and mixed for 2 minutes on low speed and 12 minutes on high speed. The following steps and operations are exactly the same as in Example 2. Quality Determination 1 Table 2 summarizes the quality comparisons of the breads obtained in Example 1 and the corresponding Comparative Examples 1-A and 1-B. In addition, Example 2 and Comparative Example 2 corresponding to this
A comparison of the quality of each butter roll obtained in -A and 2-B is summarized in Table 3. Note (1) The appearance, internal appearance, and texture of bread products are evaluated in the first place.
The evaluation was conducted based on the evaluation criteria shown in the table. Note (2) The taste test was conducted by a panel of 35 people, and the one item with the best texture and flavor was selected from a comparison of three items, and this was indicated by the number of people.

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[Table] Quality Judgment 2 Example 1 and Comparative Example 1-
The softness of the breads obtained in A and 1-B was measured over time. The results are shown in Table 4. Note (1) A compressimeter was used for measurement Note (2) The measurement sample was sliced to a thickness of 12 mm Note (3) The measured value is the weight in grams required to push the sample to a depth of 3 mm. , is the average value of three tests. (Rounded to the second decimal place)

[Table] Test Example 1 Based on the formulation, process, and operation of Example 1, the product quality was summarized in Table 5 when the amount of lactic acid added to the eggs was adjusted and the pH of the eggs was changed.

[Table] Test Example 2 In the following quality comparison test, 2 parts by weight of wine vinegar (Comparative Example 3-B and Example 7) or 2 parts by weight of water (Comparative Example 3-B) was used instead of 0.1 part by weight of lactic acid.
The same raw materials as in Example 2 were used, except that A) was used, and the same process operations as in Example 2 (Comparative Example 3-
A and Example 7), wine vinegar and all of the raw materials were mixed simultaneously (Comparative Example 3-B). PH values of whole eggs and dough in this test Whole eggs before acid treatment 7.84 Whole eggs before acid treatment 5.60 Dough of Comparative Example 3-A 6.0 Dough of Comparative Example 3-B 5.63 Dough of Comparative Example 3-B 5.63 Examples 7 Fabric 5.60 Product quality

[Table] Comparative Example 3-B and Example 7 have the same dough PH value, but it can be seen that the bread quality of Example 7 is significantly improved.

Claims (1)

[Claims] 1. When manufacturing yeast-fermented food dough,
A method for producing yeast-fermented foods characterized by adjusting the pH of eggs in the raw materials to 4.8 to 6.2 in advance and then mixing them with other raw materials.