JPH08242756A - Production of fermented powder materials and production of breads with the same - Google Patents

Abstract

PURPOSE: To efficiently obtain a bread good in the extensibility of the dough, extremely soft in the inner phase and the texture, good in preservability and flavor in a shorter time than by a straight method without requiring a conventional middle seed process or a conventional long time middle seed-fermenting process by using a fermented powder material capable of being refrigerated or distributed at the ordinary temperature for the production of the bread. CONSTITUTION: This fermented powder material is obtained by adding one or plural kinds of starch, processed starch, α-starch, grain flour and dried grain flour to a fermented seed subjected to an alcohol fermentation so as to give a water content of 5-40%. The method for producing a bread comprises replacing a part or the whole part of wheat flour used for the production of the bread with the fermented flour material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fermented flours for improving bread flavor and physical properties of dough, and further relates to a method for producing breads for producing excellent quality bread in a short time. .

[0002]

2. Description of the Related Art Conventionally, medium seeds, liquid seeds, and evening seeds used as seed dough cannot be put on the market. That is,
When these are refrigerated or distributed at room temperature, the fermentation does not stop, the packaging material expands and bursts due to yeast fermentation, and the flavor deteriorates due to overfermentation, resulting in poor bread flavor. In addition, when distributed by freezing, yeast sprouted by fermentation is significantly damaged by freezing, so that the volume of bread is reduced and the flavor is deteriorated. Therefore, in bread making, a fermentation process at the time of making was essential.

[0003] Therefore, in general, bread is manufactured by the middle method in a wholesale bakery having a bread making line and the straight method in a small and medium-sized bakery having no bread making line.

[0004] The bread obtained by the middle seed method has a better spreadability of the dough than the straight method, and is therefore suitable for a baking line. In addition, the manufactured bread has an extremely soft inner phase and a very soft touch, and since it has a slow aging and good shelf life, it is used in most wholesale bakeries. However, since it takes a long time to ferment the medium seeds, it takes 7 to 8 hours for the whole process. Therefore, it is unavoidable to work late at night to bake bread according to this method in time for opening in the morning.
In addition, the bread produced has a bad taste due to fermentation for a long time, and particularly has a problem of acid odor.

On the other hand, the bread obtained by the straight method has poor extensibility of the dough as compared with the middle seed method and is not suitable for a baking line. In addition, the bread produced is aging fast and has poor shelf life. However, in the straight method, the fermentation time is short, so the work in the early morning is somewhat eased, and the bread produced is tasty. For this reason, this method is preferably used in bakeries where fresh bread is provided from the time of opening in the morning.

On the contrary to such shortening of bread making time, studies have been made to try to reduce the work at midnight or early morning by lengthening the fermentation time of medium seeds. For example, in Japanese Unexamined Patent Publication No. 6-189667, in the medium seed method, 0.1 to 1.0% by weight of yeast and 0.1 to 0.5% by weight of salt are used at room temperature in the medium seed material. At 15-2
It is characterized by performing seed fermentation for 5 hours. However, this method has little merit in a wholesale bakery that operates continuously for 24 hours. In addition, in small and medium-sized bakeries, it is necessary to have a space to store a large amount of medium-sized dough, and the fermentation time is set to be long by suppressing fermentation, so it is necessary to give considerable consideration to fermentation adjustment. Become.

Further, recently, a frozen dough baking method has been used in order to efficiently carry out the work. This is after preparing the dough, molding it, or taking a proof, then freezing it,
It is thawed and baked when necessary. However, in addition to the need for equipment to freeze the dough, the dough frozen after molding does not take enough fermentation time to suppress yeast budding, so the bread produced does not have a large volume. On top, it has a bad taste. In addition, the dough that has been sufficiently fermented and frozen after proofing has a problem that the dough is swelled and thus has a large volume and the distribution cost is high.

[0008]

Under such circumstances, the present invention provides a conventional medium seeding process and long-time medium seeding fermentation,
It does not require dough freezing and can make bread in a shorter time than the straight method, has good spreadability of the dough, has an extremely soft internal phase and texture, has good storage stability, has a good flavor, is refrigerated or It is an object of the present invention to provide a method for producing a fermented powder that can be distributed at room temperature and a bread making method using the same.

[0009]

In order to solve the above problems, the present invention provides fermented flour which has already been fermented and can be chilled or circulated at room temperature, and a bread making method using the same. It is provided.

More specifically, one or more of starch, modified starch, pregelatinized starch, cereal flour and dried cereal flour are used in combination with the fermented seed obtained by alcoholic fermentation so that the water content is 5 to 40%. The method for producing fermented flours, which is characterized by being uniformly mixed and obtained, and making bread by substituting the fermented flours for a part or all of the wheat flour used for bread making The present invention provides a method for manufacturing breads characterized by the above.

The fermenting species used here can be used as the species used in the present invention under the condition that yeast can be fermented regardless of the concentration of alcohol produced by fermentation. At least alcohol and various aroma components produced by yeast fermentation may be contained. Depending on the case, various starch, cereal flour, dairy products, and other materials used for bread making can also be used as fermentation raw materials. Further, the fermentation state may be in any form such as liquid, dough-like, or block-like form.

If desired, saccharides such as glucose, maltose, sugar, malt extract, etc., saccharifying enzymes such as a-amylase, glucoamylase, etc., and koji etc. are used in combination to enhance the activity of yeast in fermented seeds. By,
By supplying the sugar that yeast assimilates, the scent of fermented species is greatly improved. Furthermore, the combination of sake lees, dairy products, lactic acid bacteria, fruits, etc. makes the scent more characteristic. These sugars, enzymes, koji, and other raw materials are used properly according to the application and taste of the product produced by using the fermented flour, and the activity of yeast is maximized within the range that does not deteriorate the bread-making property. It is desirable to use within the range.

For this fermented seed, starch, modified starch, α
One of the modified starch, cereal flour, and dried cereal flour is used in combination, and the fermented flour is manufactured by adjusting the water content of the fermented flour to 5 to 40%.
The cereal flour as used herein refers to wheat flour, rice flour, barley flour, rye flour, corn flour, soybean flour and the like, and the dry cereal flour refers to a dried product thereof. By using these flours, the alcohols and acids in the fermented species are adsorbed to the starch material, so that the flours are aged and the bread-making property is improved. Any of these flours may be used as long as they are used for bread making, but it is preferable to use different types of flours according to a variety of final products.

By diluting the fermented seeds or fermentation liquor using these materials and adjusting the water content to 5 to 40%, preferably 10 to 35%, the fermented powders can be in the form of lumps or pastes or powders. Since it is in the form of a body, it is easy to handle, and it is possible to perform all types of distribution such as refrigeration distribution, normal temperature distribution, and frozen distribution.

Here, when the water content is less than 5%, the proportion of the flours used for diluting increases, and as a result, the proportion of the fermented seeds in the fermented flours becomes very small. I can't expect an effect.

On the other hand, when the water content exceeds 40%, there is a problem that workability and storability deteriorate. Workability here means that the product is sticky. Further, the preservability referred to here does not mean spoilage by microorganisms, but because fermentation by yeast does not stop at refrigeration or at room temperature, swelling or rupture of packaging material, and acid rancidity caused by overfermentation may occur. , Starch, which has a lower water absorption than wheat flour, causes syneresis.

Further, the present invention is characterized in that the fermented flours obtained by the above method are bread-baked by changing a part or the whole amount of wheat flour used for bread-making. This allows the bakery to omit the fermentation step in bread making.

The bread-making method described here refers to a conventional bread-making method, and here, typical middle-class method and straight method are described. The effect of the fermented flours is particularly remarkable in the straight method. Conventional method for straight method
The fermentation time, which took 3 hours, can be further shortened by adding fermented powders. In other words, part or all of the bread mix is replaced with fermented flour to mix and form the dough well, let the dough rest, divide, round and rest the dough again, mold, proof After taking, it is obtained by firing. The bread thus obtained has a very soft internal phase and texture, is slow in aging, has a good flavor, and has a quality superior to that of the bread obtained by the conventional method.

[0019] However, in a factory in which a middle seed process is inevitably taken, the fermentation time, which conventionally took about 4 hours by the middle seed method, can be reduced to less than about half, and the quality of the resulting bread can be reduced. The result is a tasty bread with no acid odor.

Further, regarding the bread making method using frozen dough, the flavor of the molded frozen dough, which cannot generally undergo sufficient fermentation, was poor, but the use of fermented flour improves the flavor. .

In addition to the above, it can be applied to wheat flour foods accompanied by yeast fermentation. For example, yeast buns, yeast donuts, confectionery bread, Danish pastry, table rolls, French bread, live red, etc. are also suitable for shortening the bread making time and improving the flavor.

[0022]

In the past, the fermentation process has been indispensable in bread making. However, by putting the fermented powders on the circulation, the fermentation process is unnecessary in the bakery. This is because the fermented flour itself, scent components such as ethanol and ethyl lactate, iso-butyl alcohol, iso-amyl alcohol, etc. which are already produced by alcohol fermentation, and umami components such as amino acids are included, so that it is similar to the conventional method. In addition, the fragrance component can be added to the dough without using a medium seed or a liquid seed or taking a long floor time. Even if fermented flour is used, floor time is taken, but this is the time for loosening the dough for smooth split molding, not for producing the scent and umami components.

Further, since the fermented flours have already been fermented, they contain substances such as ethanol and acid that accelerate the aging of the dough, and the already-aged flours.
These act on the dough and give it excellent extensibility like a medium-sized dough. Even if the bread dough is not fully fermented, it has a short scent, but it has a good fragrance, the internal phase and texture are soft, and the aging is slow. You get bread.

[0024]

EXAMPLES The present invention will be described in detail below with reference to examples of the present invention and comparative examples, but the present invention is not limited to these examples.

In the present examples and comparative examples, the fermented powders shown in 7 types of examples and 1 type of comparative examples were produced by the formulation and the production method shown in Table 1.

[0026]

[Table 1]

More specifically, in Example 1, the fermented seed composition was uniformly mixed and fermented at 30 ° C. for 7 days, the fermented seed was added to a predetermined diluent, and the mixture was uniformly mixed using a vertical mixer to produce. .

In Example 2, the fermented seed mixture was uniformly mixed and fermented at 15 ° C. for 14 days, the fermented seed was centrifuged to obtain a supernatant, the supernatant was added to a predetermined diluent, and the mixture was mixed with a vertical mixer. It was uniformly mixed and manufactured.

In Examples 3 and 4, the fermented seed composition was uniformly mixed in a vertical mixer and fermented, respectively, and the fermented seed was added to a predetermined diluent, and the mixture was uniformly mixed in a vertical mixer to produce.

In Example 5, the fermented seed mixture was uniformly mixed in a horizontal noodle mixer and fermented at 35 ° C. for 3 days, the fermented seed was added to a predetermined diluent, and the mixture was uniformly mixed in a vertical mixer. Furthermore, it grind | pulverized with a hammer mill and manufactured.

In Examples 6 and 7, the fermented seed composition was uniformly mixed with a ribbon mixer and fermented respectively, the fermented seed was added to a predetermined diluent, the mixture was uniformly mixed with a ribbon mixer, and further pulverized with a pin mill. Manufactured.

In Comparative Example 1, the fermented seed composition was uniformly mixed in a vertical mixer and fermented at 30 ° C. for 4 days, the fermented seed was added to a predetermined diluent, and the mixture was uniformly mixed in a vertical mixer to produce. .

The dry strong powder and the dry French powder used in this Example and Comparative Example 1 had a water content of about 5.5%.

A comparison of the quality of the fermented flours obtained was made by the water content and the ethanol / acetone ratio.

The ethanol / acetone ratio was measured by gas chromatography (hereinafter abbreviated as GC). In detail, weigh a certain amount of fermented flour into an Erlenmeyer flask,
Acetone was added to this as an internal standard substance, and the mixture was incubated at 40 ° C. for 30 minutes, and this headspace gas was supplied to a GC equipped with a capillary column (TC-WAX: manufactured by Gaskuro Industrial Co., Ltd.). A value obtained by dividing the peak area of ethanol by the peak area of acetone was obtained from the obtained chart and used as the measured value.

The above examples were analyzed for water content and ethanol / acetone ratio. Table 1 shows the results. All of them were able to produce fermented powders containing alcohol and having an excellent fermentation odor.

The effectiveness of each fermented flour was confirmed by an actual bread-making test.

The fermented powders obtained were placed in a polylaminate bag and heat-sealed, and then, in Examples 1, 3 and 4 at 5 ° C. for 2 months, in Example 2 at 15 ° C. for 3 months, and in Example 5 as 15. ℃
For one month, Examples 6 and 7 examined the quality of the samples stored at 37 ° C. for one month.

Test Example 1 In this test example, the storage stability of fermented flours and fermented seeds (conventional seeds) was compared.

Specifically, the fermented powders of Examples 1, 3, 6 and Comparative Example 1 and the fermented seeds produced in Examples 1, 3, 6 and Comparative Example 1 were prepared by adding nothing. A heat-sealed polylaminate bag was used as a control and stored at a predetermined temperature for a certain period of time.

Regarding the production method, in the short-time bread making method shown in Table 2, 20 parts by weight of the wheat flour used was replaced with fermented flour, and the fermented seed was replaced with the fermented seed content equivalent amount in the fermented flour. Manufactured. The amount of water added was adjusted by converting the water value of the fermented powder or replacing the water of the fermented seed.

[0042]

[Table 2]

The evaluation in this test was carried out by comparing the presence or absence of expansion of the bag, the presence or absence of water separation, and the presence or absence of stickiness as the workability after storage in the state after storage, and the bread after baking was kept at room temperature for one day. The sample was left to stand without drying overnight, and the next day, the volume and specific volume were compared, and the presence or absence of rancid odor was compared as a sensory test.

The volume and the specific volume are obtained by multiplying the rapeseed discharge weight by the specific gravity of the rapeseed to obtain the bread volume (unit = cc), and then dividing the volume by the bread weight to obtain the specific volume (unit = cc /
g) was determined.

The results of this test example are shown in Table 3. as a result,
Of the fermented flours produced by adding various flours to the fermented seeds, those having a water content of not more than 40% have better storability than the control examples containing no various flours, and packaging materials. No swelling or syneresis was observed. In addition, there was no decrease in bread volume or rancid odor due to overfermentation. Therefore, it was found that it is possible to put the fermented powders on the market. However, as seen in Comparative Example 1, for the fermented flour having a water content of more than 40%,
Because the fermentation progressed during storage, the product expanded during storage,
The bread had a rancid odor.

[0046]

[Table 3]

(Test Example 2) In this test example,
Bread was produced using 3,6 fermented flours. Regarding the production method, in the short-time bread making method shown in Table 2, 20 parts by weight of the used wheat flour was replaced with fermented flour. The amount of water added was adjusted appropriately by converting the water content of the fermented powder.

As a comparative example, the bread obtained by the straight method shown in Table 4 was used as a standard, and the bread obtained by the middle seed method was also compared.

[0049]

[Table 4]

In the evaluation in this test, the extensibility and elasticity of the dough were compared, and the bread after baking was allowed to stand overnight at room temperature so as not to dry, and then evaluated the next day. Evaluation items are volume and specific volume, fragrance strength as a sensory test,
The scent quality, softness, melting in the mouth, and taste were compared.

Further, the judgment of the condition of the cloth and the sensory test is as follows.
It was evaluated on a scale of five. In other words, 5 steps, 1 = inferior, 2 =
Somewhat inferior, 3 = normal, 4 = somewhat good, 5 = very good,
And

The results of this test example are shown in Table 5. as a result,
All of the bread-baked products using fermented flours gave better results than the conventional method. In particular, in Example 6, since the ethanol concentration in the fermented flours was high, the effect of improving the baking was also large, and when compared with the conventional method, the physical properties of the dough and the softness of the bread were equal to or higher than those of the intermediate seed method, The flavor became equal to or better than that of the straight method, and bread of very good quality was obtained.

[0053]

[Table 5]

Test Example 3 In this test example, the aroma components of the bread obtained in Test Example 2 were analyzed by GC and compared.

In the GC analysis method, first, breads obtained by various baking methods were baked, cooled at room temperature for 1 hour and 30 minutes, sliced, and immediately stored in a minus 35 ° C. freezer. The frozen bread was cut into dice, and the internal phase of the bread and n-butyl alcohol as an internal standard substance were placed in an Erlenmeyer flask and incubated at 30 ° C. for 30 minutes. A certain amount of this headspace gas was adsorbed by TENAX-GC (manufactured by Gaskuro Industrial Co., Ltd.) packed in a capillary insert column, and the capillary column (TC
-WAX: GC equipped with Gas Black Industry Co., Ltd.
(Shimadzu GC14A). Here, a value obtained by dividing the peak areas of ethyl acetate, ethanol, n-propanol, isobutyl alcohol, and isoamyl alcohol, which are the main aroma components of bread, by the peak area of the internal standard,
Compared.

Table 6 shows the analysis results of this test example. As a result, it was found that the aroma of bread obtained by using the fermented flours was so strong that it was not comparable to that of non-added bread, and it was enhanced to the level of bread obtained by the straight method.

[0057]

[Table 6]

(Test Example 4) In this test example,
French bread was produced using 4,7 fermented flours. Regarding the production method, in the short-time production method shown in Table 7, 15 parts by weight of the used flour was replaced with fermented flour. The amount of water added was appropriately adjusted by converting the water value of the fermented wheat flour. As a comparative example, the French bread obtained by the straight method shown in Table 7 was used as a standard, and also those obtained by the short-time production method without adding fermented flours were compared.

[0059]

[Table 7]

In the evaluation in this test, the specific volume, the spreadability and elasticity as the state of the dough, and the fragrance intensity, the quality of the fragrance, the standing condition of the coup, and the taste as the sensory test of bread were evaluated in 5 grades. Compared.

The results of this test example are shown in Table 8. as a result,
All of the bread-baked products using fermented flours gave better results than the conventional method. In particular, Example 2 had a large effect of improving the entire bread making, and a product which was considerably better than the non-added product was obtained.

[0062]

[Table 8]

Test Example 5 In this test example,
Based on the butter roll frozen dough bread making method shown in Table 9, the fermented flours of Nos. 3 and 6 were used to replace 15 parts by weight of the used flour with the fermented flours. The amount of water added was adjusted appropriately by converting the water content of the fermented powder. As a comparative example, an unfrozen product was used as a standard, and a product to which fermented powders were not added was also compared.

[0064]

[Table 9]

In the evaluation in this test, the specific volume, the extensibility and elasticity as the state of the dough, the presence or absence of pear skin, the aroma intensity, the quality of the aroma, and the taste as a sensory test for bread were 5 respectively.
Comparison was made by graded evaluation.

The results of this test example are shown in Table 10. As a result, all the bread-baked products using the fermented flours had better results than the conventional method. In particular, in Example 1, a product having a great effect of improving the flavor and having a considerably better flavor than the additive-free product was obtained.

[0067]

[Table 10]

(Test Example 6) In this test example, Examples 2 and 5 were used.
Using the fermented flours of No. 3, based on the live red bread-making method shown in Table 11, 30 parts by weight of the used flour was replaced with fermented flours. The amount of water added was adjusted appropriately by converting the water content of the fermented powder. As a comparative example, a non-added product was used as a standard for comparison.

[0069]

[Table 11]

In the evaluation in this test, specific volume, and as a sensory test for bread, fragrance intensity, fragrance quality, and taste were evaluated in 5 grades.

The results of this test example are shown in Table 12. As a result, all the bread-baked products using the fermented flours had better results than those without addition. In particular, in Example 2, a product having a great effect of improving the flavor and having a considerably better flavor than the additive-free product was obtained.

[0072]

[Table 12]

[0073]

EFFECTS OF THE INVENTION By using fermented flour that can be refrigerated or distributed at room temperature for bread making, bread can be produced in a shorter time than the straight method without the need for a conventional seeding step or long-term seeding fermentation. It is possible to make bread efficiently.
Further, the dough has good extensibility, the inner phase and texture are extremely soft, and the storability is good.

Claims (2)

[Claims] 1. An alcohol-fermented fermented species is used in combination with one or several of starch, modified starch, pregelatinized starch, cereal flour, and dried cereal flour so that the water content is 5 to 40%. A method for producing fermented powders, which is characterized by being added and uniformly mixed. 2. A method for producing breads, wherein a part or all of the wheat flour used for bread making is replaced with the fermented flours according to claim 1 and bread is made.