JPH06261672A - Production of breads - Google Patents

Abstract

PURPOSE:To obtain breads having good texture, flavor, taste and appearance in a short time by mixing a sponge dough obtained by preparing a liquid fermentable material from a subsidiary material of saccharide, yeast and water, etc., and then previously fermenting the material with grain flour and residual materials and then kneading the mixture and making bread from the kneaded dough. CONSTITUTION:A liquid fermentable material is previously prepared using a subsidiary material consisting of at least saccharide, yeast and water among materials for main kneading dough and this liquid fermentable material is previously fermented in a short time to afford a sponge dough and the sponge dough is mixed with grain flour such as wheat flour which is a main raw material for main kneaded dough and residual materials consisting of oil and fats such as shortening and butter and milk products such as non-fat milk powder and the mixture is kneaded to prepare the main kneaded dough. This main kneaded dough is made into bread by treatments such as floor time, dividing, rounding, bench time, forming, baking over, roasting, frying with oil, etc., according to bread making operation by conventional sponge process to provide the objective breads excellent in texture, flavor, taste, appearance and inner phase.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing breads. In detail, the present invention is a method for producing breads by the middle seed method, and in the case of the present invention, a bread excellent in texture, flavor, taste, appearance, etc. in a shorter time than in the conventional middle seed method. Can be manufactured.

[0002]

2. Description of the Related Art Baking techniques can be roughly classified according to the manufacturing method into a direct kneading method, a medium seeding method, an old noodles baking method, a liquid fermentation method and the like. Of these baking methods,
Compared with other bread making methods, the intermediate seed method has excellent fermentation resistance and mechanical resistance, so that stable bread can be obtained in the process, and it is suitable for continuous operation. It has many advantages in that it is widely adopted in Japan today. In addition, the breads obtained by the intermediate seed method have an internal phase of finely made rudder, have a good kiln elongation, and have a slow aging, as compared with breads obtained by other methods, and are suitable for mass production. There are advantages in that it is suitable.

However, in the case of the middle seed method, the fermentation time is long, the fermentation loss is large, and the fermentation time is required to be shortened from the viewpoints of reduction of manufacturing cost and labor time. When the intermediate seed method is further classified, it is generally divided into an ordinary intermediate seed method, a sweetened intermediate seed method and a 100% intermediate seed method, and the ordinary intermediate seed method is further divided into a hard type and a soft type. Among these methods, the soft intermediate seeding method requires a medium seeding fermentation time of 1 to 2 hours, and breads can be obtained in a short time, but the dough does not have fermentation resistance or mechanical resistance and is not suitable for mass production. Therefore, it is hardly done at present. In addition, the sugar addition medium seed method can also obtain breads in a medium seed fermentation time of 1.5 to 4 hours, but the mechanical resistance of the dough is weak and unsuitable for mass production. For this reason, there is currently a hard-type medium-grade method or 10
The 0% medium seed method is widely adopted.

However, in the 70% middle seed method which is usually adopted as the hard middle seed method, the middle seed fermentation time is 4 to 4.5 hours, and in the 50% middle seed method, 2.0 to 2.5 hours. The medium seed fermentation time is 2.5 to 3 in the 100% medium seed method.
The current situation is that it takes time to ferment the medium seeds and it takes time to make bread. In order to shorten such a long fermentation time, it is proposed to use a large amount of an oxidizing agent, add lecithin to promote gluten formation, or use an emulsion obtained by homogenizing cereal powder under high-speed conditions in advance. Although it is possible to shorten the fermentation time by these methods, the resulting breads have drawbacks in terms of elasticity, suppleness, fineness of internal phase, etc.,
In particular, the flavor is remarkably reduced, and bread of good quality cannot be obtained.

[0005]

The object of the present invention is to improve the fermentation time as compared with the conventional intermediate seeding method, and nevertheless, excellent breads excellent in texture, flavor, taste, appearance, etc. It is to provide a method for producing the by a middle seed method.

[0006]

[Means for Solving the Problems] As a result of the inventors' studies to solve the above problems, at least sugars and yeasts among the materials for the present kneading dough are produced when bread is produced by the intermediate seeding method. A liquid fermented material is prepared in advance by using an auxiliary material consisting of water and water, and the liquid fermented material is mixed with a medium material dough that has been previously fermented for a short time together with the flour, which is the main raw material for the kneaded dough, and the remaining materials. After that, when breads are manufactured by a normal process, the fermentation time of the medium-sized dough can be significantly shortened as compared with the conventional one, and good breads having excellent texture, flavor, taste, appearance, etc. can be manufactured. The present invention has been completed by finding

That is, according to the present invention, a liquid fermented product is prepared in advance by using an auxiliary material consisting of at least sugar, yeast and water among the materials for the kneaded dough, and the liquid fermented product is
After pre-fermenting the medium-sized dough, mix it with the flour and the remaining ingredients, which are the main raw materials for this kneaded dough, and then knead it to make this kneaded dough, which is then used in the bread-making process by the conventional middle-class method. Therefore, it is a method for producing breads, which is characterized in that the breads are produced by processing.

In the case of the conventional ordinary seeding method, a seeding material such as wheat flour and the like, yeast, yeast food, kneading water and the like is kneaded, and this is kneaded for 2 hours or more, generally 4 to Ferment for 5 hours, add to this kneaded flour, kneaded water, sugar, and if necessary kneaded dough material consisting of yeast and others, and then knead, then floor time, division / rounding, bench time, Breads are manufactured through processes such as molding, proofing, roasting, or deep-frying.

In the present invention, in the above-mentioned middle seed method, the middle kneading seeds obtained by fermenting the main kneaded dough material comprising cereals such as wheat flour, kneading water, saccharides, and optionally yeast and others Rather than directly mixing into the dough, such a kneaded dough material, a liquid mixture is prepared using at least kneading water, a secondary material consisting of sugar and yeast, and this is fermented in advance to produce a liquid fermented product. This liquid fermented product is mixed with the remaining main kneading dough material, that is, flour and other materials, into a medium-type dough that has been fermented in advance, and thereafter, according to a normal process, the main kneading and flooring is performed. Bread is manufactured through processes such as thyme, division / rounding, bench time, molding, proofing, roasting, or deep-frying.

In the case of such a method of the present invention, the fermentation time of the medium-sized dough, which was conventionally required to be 2 hours or more, generally 4 to 5 hours, should be shortened to about 30 minutes to 1 hour. The medium-sized dough is fermented for about 30 minutes to 1 hour, and the above liquid fermented product prepared by using a part of the kneaded dough material is used for the rest of the material for the kneaded dough. In addition to that, breads of good quality are manufactured through the usual steps after the above-mentioned kneading.

In the method of the present invention, the content of the intermediate dough is not limited at all, and the same formulation as in the conventional intermediate seed method can be used depending on the intended bread type and the like. It may be selected from yeast, water, yeast foods, fats and oils, and other auxiliary materials as required. For example, a common middle seed method, a sweetening middle seed method, a 100% middle seed method and the like may be used. Can be adopted. Among them,
It is preferable to adopt the blending of the intermediate seeds by the 100% intermediate seeding method since breads of good quality can be obtained.

The fermentation temperature of the medium seed dough is not particularly limited, but it is usually preferable to adopt a temperature of about 20 to 30 ° C.,
The medium dough is pre-fermented at such a temperature for a short time of about 30 minutes to 1 hour. In that case, the fermentation time of the medium dough does not have to be exactly 30 minutes to 1 hour, and it does not matter if it is a little shorter or longer than that. Has no effect.

Further, in the present invention, in addition to the preparation and fermentation of the above-mentioned medium-sized dough, a liquid mixture is prepared in advance by using at least the auxiliary material consisting of sugar, yeast and water from the material for kneading the dough. A liquid fermented product is prepared by fermentation. In the preparation of the liquid fermented product, the amount of yeast used is not particularly limited, but it is about 0 based on the total weight of the flours used for the production of bread, including the medium seed mixture and the main kneading mixture. It is preferable to adjust the amount to about 0.5 to 3.0% by weight in order to obtain breads of good quality. The amount of water used for preparing the liquid fermented product may be the total amount of kneading water used in the main kneading step or a part thereof, and generally about 10 parts of water used in the main kneading step is used. It is preferred to use ~ 30%.

The saccharides are used for activating the function of yeast to obtain a liquid fermented product quickly and satisfactorily, and generally about 1 to 10 times the weight of yeast is used. Is good. In that case, if the sugar concentration in the liquid mixture is 50% or more, yeast fermentation is inhibited and a good liquid fermented product cannot be obtained. Therefore, in order to prevent the sugar concentration of the liquid mixture from being 50% or more, And it is necessary to control the amount of sugars.

Although not limited thereto, salt may be added to the liquid mixture, and generally 1 to 10% of the salt used in the kneading step is added to the liquid mixture. , Liquid fermentation is performed well. If the amount of salt mixed exceeds 10%, the fermentation time of the liquid mixture becomes long, which is uneconomical.

Further, although not limited thereto, when 1% by weight or less of wheat flour, starch, and other flours based on the total weight of the flours used in the baking process are added to the liquid mixture, the liquid mixture is added. Fermentation can be performed well. In addition, fats and oils such as shortening and butter, dairy products such as skimmed milk powder, and the like may be mixed in the liquid mixture as needed.
If mixing the oils and fats slows the connection of the dough in the subsequent main kneading process, do not add the oils and fats to the liquid mixture, and do not add the oils and fats to the liquid mixture, It should be handled together with the ingredients.

The fermentation temperature and fermentation time of the liquid mixture are not particularly limited, but it is generally preferable to ferment the mixture at a temperature of about 20 to 40 ° C. for 30 minutes to 2 hours. It can be done using the device.

Then, the liquid fermented product prepared as described above is preliminarily fermented for a short time (usually about 30 minutes to 1 hour) to the medium-sized dough, and the remainder consisting of the remaining cereal flour and other materials. Kneading with the material of this kneading dough, then floor time, dividing and rounding, bench time, molding, proofing,
Breads are manufactured through a bread-making process in a middle-class method such as roasting or deep-frying. In that case, the steps after the main kneading step are not particularly limited, and any method adopted in the bread making step by the intermediate seed method may be performed.

In the bread making method of the present invention described above, the type of cereal flour which is the main ingredient is not particularly limited, and for example, any of wheat flour, rye flour, barley flour, starch and the like can be used. Especially, it is preferable to use wheat flour as the main grain flour, as in ordinary breads.

In the present invention, the kinds of breads are not limited at all, and any breads can be used as long as they can be produced by the intermediate seed method, for example, breads, rolls, confectionery breads, buns and rusks. , Donuts, steamed breads, fried breads and the like can be produced.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, the volume of breads was measured by the rapeseed seed replacement method, and the quality of breads was evaluated by five panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. I went by.

[0022]

[Table 1]

Example 1 In accordance with the bread making process shown in Table 2 below, the medium dough formulation shown in Table 3 below,
Using the liquid fermented mixture and the main kneaded dough mixture (remainder), the medium-type fermentation time and the liquid-mixture fermentation time shown in Table 3 were adopted to produce mountain bread and square bread, and When the judgment was carried out by the method described above, the results shown in Table 3 below were obtained.

[0024]

[Table 2]

[0025]

[Table 3]

From the results of Table 3 above, in Test Examples 5 to 10 corresponding to the method of the present invention, the conventional intermediate-type bread making method takes a long intermediate-type fermentation time although the intermediate-type fermentation time is extremely short. Test Example 3 corresponding to the above and Test Example 4 corresponding to the liquid type method
Similar to the case of, the pan volume is large, and the outer phase, the inner phase,
It can be seen that good bread having excellent texture, texture and flavor can be obtained.

Example 2 According to the bread making process shown in Table 4 below, using the intermediate dough formulation, the liquid fermented product formulation and the main kneaded dough formulation (residual) shown in 5 below, When the bean paste was manufactured and its quality was judged by the method described above, the results shown in Table 5 were obtained.

[0028]

[Table 4]

[0029]

[Table 5]

From the results in Table 5 above, in Test Examples 5 to 10 corresponding to the present invention, Test Example 3 corresponding to the conventional baker's method for making baker's medium and a test corresponding to the liquid kind method were used. As in the case of Example 4, it can be seen that a good bean paste bread having a large bread volume and excellent in all of the outer phase, inner phase, texture and texture / flavor can be obtained.

[0031]

According to the bread making method of the present invention, it is possible to produce breads excellent in texture, flavor, taste, appearance, internal phase and the like in an extremely short time as compared with the conventional middle seed method. In particular, in the case of the method of the present invention, the fermentation time of the medium seed dough can be significantly shortened from the conventional 4 to 5 hours to about 30 minutes to 1 hour.

[Procedure amendment]

[Submission date] November 22, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

[0025]

[Table 3]

Claims (1)

[Claims] 1. A liquid fermented product is prepared in advance by using at least a submaterial of sugar, yeast and water among the materials for the kneaded dough, and the liquid fermented product is transformed into a medium-sized dough which has been pre-fermented. After mixing with the flour, which is the main raw material for kneaded dough, and the rest of the ingredients, knead to make the main kneaded dough,
A method for producing breads, which comprises treating the resulting breads according to a conventional bread-making process according to the middle-class method to produce breads.