JPH0622430B2 - Bread and method for manufacturing bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to novel breads such as confectionery breads, burns, and breads having excellent flavor and texture, and high nutritional value and shelf life, and quality. The present invention relates to a novel method for producing breads, which is capable of preserving bread dough for a long period of time without deterioration and is useful for streamlining the bread making process.

[Conventional technology]

Conventionally, breads are foods mainly composed of wheat flour starch, so attempts have been made to mix protein foods such as soybeans in order to balance nutrients, but those having excellent flavor and texture were not obtained. It was

On the other hand, the labor shortage in the food industry has become more serious,
Avoiding late-night labor of employees in the bread-baking industry, which starts work at midnight and completes products in the early morning, shortens working hours,
The introduction of a two-day work week and a shortage of engineers have caused a change in the baking process.

Such modification of the baking process, for the purpose of performing some of the steps performed at midnight before the day before or holidays, a method of slowing the aging by making the dough at a low temperature after making the dough, proofing the proofer at a low temperature. A specific step such as a method of delaying a lower temperature, a method of delaying a physicochemical change in the step, and a method of freezing after forming the dough, a method of freezing after fermentation in a proofer, baking There has been proposed a method of freezing the dried product in a specific step, such as a method of freezing it, and stopping the physicochemical change in that step.

On the other hand, Japanese Patent Application Laid-Open No. 2-190161 discloses a method for producing a non-steamed soybean-fermented food product, and the unsteamed soybean-fermented food product produced by this method has no miso odor, and therefore Western-style potatoes. It is disclosed that it can also be used in soups and ketchup soups.

[Problems to be Solved by the Invention]

A first problem to be solved by the present invention is to provide novel breads in which a protein food is added and nutrients are reinforced without enhancing the flavor and texture of the bread.

A second problem to be solved by the present invention is to further improve the baking process.

The above-mentioned modification of the bread-making process is not always necessary for avoiding late-night work of employees in the bread-making industry, shortening working hours, introducing a two-day work week, and lack of engineers due to the recent labor shortage. I was not able to cope with it.

In the modification of the above-mentioned bread making process, in a method of lowering the temperature of a specific process, in order to adjust the temperature and humidity with high accuracy, particularly large equipment is required in the subsequent process, and the long and short storage periods are short, It was necessary to accumulate know-how to set conditions according to product type.

However, even if these facilities were prepared and know-how was accumulated, the period of low temperature storage was about several hours, and it was not possible to fundamentally change the baking process and solve the shortage of engineers.

Further, in the method of freezing in a specific step, not only energy and time are required for freezing and thawing it, but also a large refrigerating facility is required in later steps, and further, depending on the step, a fatal quality It caused deterioration.

For example, when the bread dough was frozen, it completely deteriorated in 2 to 3 days, and bread could not be manufactured.

Therefore, a method was adopted in which the dough was fermented with a proofer and baked, and then frozen. This method makes it possible to intensively produce fired products in large-scale factories in the suburbs, store them frozen, transport them to a commercial point in time, and temper them there to commercialize them. Could correspond to.

However, when such a fired product is tempered, the product is often deformed, has irregularities on the surface, or has cavities inside, which often impairs its commercial value.

A second problem to be solved by the present invention is to provide a novel method for producing breads, which is capable of holding bread dough and baked products for a long period of time in the production process of breads without causing deterioration of quality. However, due to the recent labor shortage, employees in the baking industry can avoid late night work, shorten working hours, introduce a two-day work week, and have a system that can adequately adapt to the shortage of engineers. To do so.

[Means for Solving the Problems]

The present inventor, in order to solve the above problems, at room temperature or less,
Put soybeans roughly crushed to 1/2 to 1/8 in a closed container, apply steam of 1 kg / cm ² or less for 3 to 20 minutes, and then rapidly discharge it to the outside of the sealed container below atmospheric pressure. Puffed, sprinkled with hot water of 80-95 ℃ to powdered, fermented soybean fermented food obtained by adding koji and salt (hereinafter referred to simply as "non-steamed soybean fermented food") )
Breads containing 2 to 30% by weight with respect to the flour, and 2 to 30% by weight of the non-steamed soybean fermented food with respect to the flour.
The bread dough obtained by adding and kneading the mixture is kneaded after being frozen and stored at an ice temperature of 1 to 30 days, if necessary, or after baking the dough, it is frozen and stored at an ice temperature or less. Provided is a method for producing breads, which is characterized by performing tempering at appropriate times.

This non-steamed soybean fermented food is obtained from the above-mentioned JP-A-2-1901.
Produced by the method disclosed in Japanese Patent No. 61, the lipoxygenase is inactivated when the coarsely ground soybeans swell by being rapidly discharged below atmospheric pressure after steam injection of 1 kg / cm ² or less. Since there is no miso odor and the active ingredients in soybeans are not washed away as steam and effluent as in the case of miso production, soybean lecithin, tocopherols, proteins, polysaccharides and other high value ingredients for health It remains.

The breads referred to here are the whole flour products such as confectionery bread, burns used for hamburgers, and bread, which are kneaded by adding yeast to wheat flour, fermented, and baked.

1st invention is bread which contains 2-30 weight% of non-steamed soybean fermented foods with respect to wheat flour.

The breads according to the present invention are finer and plump, softer in texture and milder than conventional products. In addition, it has antifungal properties and does not grow at all on molds such as bread that is bought at home and baked each time, even if the conventional products produce mold.

If the content of the non-steamed soybean fermented food is less than 2%, the effect is not exhibited. Also, if it is within 15%, the flavor and texture are almost the same as conventional breads, and if it exceeds 15%, further,
Softness and mildness increase, and it gradually changes to sake buns and meat bun style. However, if it exceeds 30%, a flavor different from that of conventional breads occurs, which is not preferable.

The second invention is a non-steamed soybean fermented food to flour.
~ Before the proofing of the dough containing 30% by weight of bread dough, or at an appropriate stage in the bread making process, such as the stage until the proofing of the proof, or at the stage until the final baking, below the ice temperature as necessary. It is a method for producing breads which are frozen and stored for 1 to 30 days.

If the content of the non-steamed soybean fermented food is less than 2%, the effect is not exhibited. Also, if it is within 15%, the flavor and texture of the obtained product is almost the same as that of conventional breads, and if it exceeds 15%, the softness and mildness of the product are further increased and the buns and meat are gradually increased. It changes like a Manju style. However,
When it exceeds 30%, the product has a flavor different from that of conventional breads, which is not preferable.

Various methods can be used to apply the manufacturing method according to the present invention to the bread-making industry. For example, on the day before or on a holiday, after performing kneading, the first fermentation, the second fermentation, and the molding, the temperature immediately before the proof fermentation is completely below the freezing point of −10 ° C.
Frozen and preserved at the next day or at the end of the holiday, proof fermentation and baking, or in the case of burns,
It is possible to freeze and store at -10 ° C. after carrying out proof fermentation and transport it to a hamburger store etc. at an appropriate time while keeping it frozen and bake there to immediately adjust it to a hamburger or the like.

Further, even if the product baked after proofing of proofing is frozen and stored, and transported to a commercial store at a suitable time to be tempered, the product is not deformed, the surface is uneven, and the inside is not hollow.

[Action]

(1) The breads according to the present invention, by what action, fine and plump, the texture is soft and mild, and whether it has antifungal properties, details are unknown, but for the time being, It is thought that the following actions are involved.

That is, the emulsifying action of lecithin and the like in the non-steamed soybean fermented food finely disperses the texture of the bread dough, and when baked, it is baked into a fluffy product, and the polysaccharides dispersed on the surface have a soft and mild texture. It is thought that the antioxidative action of tocopherol and the like prevent the development of mold.

(2) In the method for producing breads according to the present invention, it is not known in detail what kind of action can preserve the bread dough frozen at an ice temperature or below for 30 days, but for the time being, the following action is obtained. It is considered to be involved.

That is, by the emulsifying action of lecithin and the like in the non-steamed soybean fermented food, the water in the tissue of the bread dough is very finely dispersed, and since these waters are absorbed by the polysaccharides, proteins, etc., they are frozen. It is hard for ice crystals to form, and
Even if fine ice crystals are generated, it is difficult to grow greatly, and the mixture of foreign substances such as polysaccharides and proteins in the bread dough, the antioxidant action of tocopherol, and the like suppresses the fermentation of the bread dough. It is considered that the dough can be stored for a long period of time in the production method according to the present invention.

〔Example〕

(1) Manufacture of confectionery bread 90 g of strong flour, 10 g of soft flour, 25 g of white sucrose, 0.7 g of salt, 3 g of skim milk powder, 20 g of whole egg (with color), 10 g of oil and fat, yeast 3.
5 g, yeast food 0.7 g, water 40 g, and the mixing ratio of 10 g of the non-steamed soybean fermented food of Example (A) of JP-A-2-190161,
A bread dough was produced by a conventional method, and after the second fermentation, the bread dough was used to form sweet bean jam and sweet bread with jam. A part of it is stored at -10 ℃ for 30 days, then fermented in a proofer and baked to make a product (hereinafter referred to as "product A").
Got In addition, the other part is stored at an ice temperature of 0 to -3 ° C for 3 days, then fermented in a proofer and baked to produce the product (hereinafter referred to as "Product B").
I got). Furthermore, from the above-mentioned formulation, a dough excluding the non-steamed soybean fermented food is produced, and after the second fermentation, it is formed into bean jam-containing confectionery bread and jam-containing confectionery bread, and stored at -10 ° C for 3 days, and then in a proofer. A product (hereinafter referred to as "product C") was obtained by fermentation and baking.

As a result of 10 panelists tasting these products, the following evaluations were obtained.

The product A is not inferior to conventional confectionery bread produced by a conventional production method that does not freeze during the production process, and is rather more than conventional confectionery bread in terms of flavor, softness and mildness. Was excellent.

Product B and product C both have unevenness on the surface, uneven burning on the bottom surface, no fluffy feeling, and uneven voids, as compared to product A and conventional confectionery bread. There were many big ones. In addition, the product C had a rough texture.

From these, in order to preserve the dough for a long time, it is important to prevent the growth of fine ice crystals during the freezing period, and to suppress the fermentation of yeast at low temperatures. I understand.

(2) Bread production 100 g of strong flour, 6 g of white sugar, 2 g of salt, 3 g of skim milk powder,
Oil 7g, yeast 2.5g, yeast food 0.7g, water 67
g, 10g of non-steamed soybean fermented food, a bread dough is manufactured by a conventional method, and after the second fermentation, a part of it is stored at -10 ° C for 30 days, then fermented in a proofer and baked to produce the product (below. "Product D") was obtained. In addition, a bread dough was produced by removing the non-steamed soybean fermented food from the above-mentioned composition, fermented in a proofer without baking, and baked to obtain a product (hereinafter referred to as "product E").

As a result of tasting these products by 10 panelists, product D was comparable to product E in comparison, and was evaluated as being excellent in flavor, softness and mildness. It was

Further, when the products D and E were stored in a room with normal temperature and humidity, even if the product E was moldy, the product D was not moldy. This is considered to suggest that there is an antifungal substance such as tocopherol in the non-steamed soybean fermented food.

(3) Manufacture of burns 100 g of strong flour, 5 g of white sucrose, 2 g of salt, 5 g of yeast, 2 g of yeast, 0.05 g of yeast food, 62 g of water, 10 g of non-steamed soybean fermented food, and a dough is prepared by a conventional method,
After fermentation in a proofer, freeze at -10 ° C, and sequentially
The product stored for 10 days was taken out, fired and immediately adjusted to a hamper gar.

As a result of 10 panelists tasting these products and conventional products, the hamburger made in this way has a significantly better flavor than the one using conventional burns delivered in the baked state. It was evaluated as having a texture.

〔The invention's effect〕

Since the breads according to the present invention have the above-mentioned constitutions and functions, the present invention provides novel breads having high nutritional value and containing protein without impairing the flavor and texture of conventional breads. It has the effect of being able to provide.

Further, since the method for manufacturing breads according to the present invention has the above-mentioned constitution and operation, the present invention avoids the late-night work in the bread-making industry and shortens the working time without lowering the quality of the product. In addition to enabling a two-day work week, it also provides a new bread-making process that enables centralized production of high-quality products in large-scale factories, thereby reducing labor shortages due to the working environment of the food industry. This has the effect of being able to deal with the situation and to deal with the shortage of engineers.

Claims (2)

[Claims] 1. Soybeans roughly crushed to 1/2 to ⅛ at room temperature or lower are placed in a closed container for 3 to 20 minutes at 1 kg / cm ^2.
After the following steam is applied, it is rapidly discharged to the outside of the airtight container under atmospheric pressure and expanded, and it is made into a powder.
Sprinkle boiling water at 0-95 ℃, add malt and salt to ferment, and obtain the unsteamed soybean fermented food,
Breads containing ~ 30% by weight 2. Soybeans roughly crushed to 1/2 to ⅛ at room temperature or below are placed in a closed container for 3 to 20 minutes at 1 kg / cm ^2.
After the following steam is applied, it is rapidly discharged to the outside of the airtight container under atmospheric pressure and expanded, and it is made into a powder.
Sprinkle boiling water at 0-95 ℃, add malt and salt to ferment, and obtain the unsteamed soybean fermented food,
-30% by weight is added, and the bread dough obtained by kneading is baked at a temperature below the ice temperature for 1 to 30 days after freezing and then baked, or the bread dough is further baked at an ice temperature or below. Method for producing breads, characterized in that the breads are frozen and stored and tempered appropriately