JPH08242756A - Production of fermented powder materials and production of breads with the same - Google Patents
Production of fermented powder materials and production of breads with the sameInfo
- Publication number
- JPH08242756A JPH08242756A JP7089936A JP8993695A JPH08242756A JP H08242756 A JPH08242756 A JP H08242756A JP 7089936 A JP7089936 A JP 7089936A JP 8993695 A JP8993695 A JP 8993695A JP H08242756 A JPH08242756 A JP H08242756A
- Authority
- JP
- Japan
- Prior art keywords
- fermented
- bread
- flour
- dough
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、パンの風味及び生地物
性を改良するための発酵済み粉類の製造法に関し、更に
短時間で優れた品質のパンをつくるためのパン類の製造
法に関する。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】[0002]
【従来の技術】従来、種生地として用いられる中種、液
種、宵種は流通にのせることができなかった。つまり、
これらを冷蔵もしくは常温で流通した場合、発酵が停止
しないため、イースト発酵によって包装材が膨張、破裂
し、また過発酵によって風味の劣化が生じ、パンの風味
が悪くなる。また冷凍で流通した場合、発酵によって出
芽したイーストが、著しく冷凍傷害を受けるため、パン
のボリュームが低下し、風味が悪くなる。従って、パン
製造において、製造時の発酵工程は必要不可欠なもので
あった。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】そのため、一般にパンの製造は、製パンラ
インを持つ卸売のベーカリーにおいては中種法、製パン
ラインを持たない中小ベーカリーにおいてはストレート
法がとられている。[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】中種法によって得られたパンは、ストレー
ト法と比べて生地の伸展性が良いため、製パンラインに
適している。また、製造されたパンは内相及び触感が極
めて柔らかで、かつ老化が遅く保存性が良いこともあ
り、ほとんどの卸売りのベーカリーにおいて採用されて
いる。しかし、中種発酵時間が長くかかるので全工程で
7〜8時間が必要となるため、朝の開店に間に合うよう
本法でパンを焼き上げるには深夜作業が避けられない。
その上製造されたパンは長時間の発酵のため風味が悪
く、特に酸臭の問題を抱えている。[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.
【0005】一方、ストレート法によって得られたパン
は、中種法と比べて生地の伸展性が悪く製パンラインに
適さない。さらに、製造されたパンは老化が早く保存性
も悪い。しかし、ストレート法は発酵時間が短いため早
朝作業は幾分緩和され、また、製造されたパンは風味が
良い。このため、朝の開店時から焼き立てのパンを提供
するようなベーカリーでは、本方法が好んで用いられて
いる。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.
【0006】また、このような製パン時間短縮とは逆
に、中種発酵時間を長くとることで深夜や早朝作業の軽
減を計ろうとした検討もなされている。例えば、特開平
6−189667号公報では、中種法において、中種原
料全量に基づいて0.1〜1.0重量%のイースト及び
0.1〜0.5重量%の食塩を用いて常温にて15〜2
5時間中種発酵を行うことを特徴としている。しかしこ
の方法では、24時間連続稼働している卸のベーカリー
ではメリットが少ない。また、中小ベーカリーにおいて
は、大量の中種生地を保存しておくスペースが必要にな
る上に、発酵を抑制することで発酵時間を長く設定して
いるため、発酵調整にかなりの配慮が必要となる。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.
【0007】さらに、最近は効率的に作業を進めるため
に冷凍生地製パン法が用いられている。これは、生地を
仕込み、成型後、もしくはホイロをとった後、冷凍し、
必要なときに解凍して焼成するものである。しかし、生
地を冷凍するための設備が必要になる上に、成型後冷凍
した生地は、イーストの出芽を抑えるために、十分な発
酵時間をとっていないので、製造されたパンは、ボリュ
ームがでない上に、風味が悪い。また、十分な発酵をと
ったホイロ後冷凍した生地は、生地が膨化しているため
容積が大きく、流通のコストが高いという問題がある。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】[0008]
【発明が解決しようとする課題】このような事情の下に
おいて、本発明は、従来の中種工程や長時間中種発酵、
生地冷凍を必要とせず、ストレート法よりも短時間でパ
ンの製造が可能で、かつ生地の伸展性が良く、内相及び
食感が極めて柔らかで、保存性が良く、風味の良い、冷
蔵もしくは常温流通可能な発酵済み粉類の製造法及びこ
れを用いた製パン法を提供することを目的とするもので
ある。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】[0009]
【課題を解決するための手段】本発明は、以上の課題を
解決するために、既に発酵を済ませ、冷蔵もしくは常温
流通可能な発酵済み粉類を提供し、さらにこれを用いた
製パン法を提供するものである。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.
【0010】詳しくは、アルコール発酵させた発酵種
に、さらに水分が5〜40%になるように、澱粉、加工
澱粉、α化澱粉、穀粉、乾燥処理穀粉の内、一種もしく
は数種を併用して添加し、均一に混合して得られること
を特徴とした発酵済み粉類の製造法、並びに製パンに使
用する小麦粉の内の一部もしくは全量を発酵済み粉類に
代えて製パンすることを特徴としたパン類の製造法を提
供するものである。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.
【0011】ここで使用する発酵種は、イーストが発酵
可能な条件下であれば、発酵によって生産するアルコー
ル濃度の高低にかかわらず、本発明に使用する種として
利用できる。少なくともイースト発酵によって生成する
アルコールや各種香気成分が含まれていれば良い。場合
によっては、発酵原料として各種澱粉や穀粉、乳製品
等、製パンに使用する資材を併用することもできる。ま
た、発酵状態は、液状や生地状、塊状等、形態を問わな
い。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.
【0012】所望によっては、発酵種中のイーストの活
性を高めるために、グルコース、マルトース、砂糖、麦
芽エキス等、の糖類や、a−アミラーゼ、グルコアミラ
ーゼ等、の糖化酵素や、麹等を併用することによって、
イーストが資化する糖を供給することで、発酵種の香り
が大幅に向上する。さらに、酒粕、乳製品、乳酸菌、果
実等、を併用することで香りがさらに特徴的なものとな
る。これら糖質や酵素類、麹、その他の原料は発酵済み
粉を使用して製造する製品の用途や味に応じて使い分
け、製パン性を低下させない範囲でかつイーストの活性
を最大限に向上させる範囲で使用することが望ましい。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.
【0013】この発酵種に対して、澱粉、加工澱粉、α
化澱粉、穀粉、乾燥処理穀粉の内、一種もしくは数種を
併用して添加し、発酵済み粉類の水分を5〜40%に調
整して発酵済み粉類を製造することを特徴としている。
ここで言う穀粉とは、小麦粉、米粉、大麦粉、ライ麦
粉、トウモロコシ粉、大豆粉等、のことを言い、さらに
乾燥穀粉とはこれらの乾燥物を言う。これら粉類を用い
ることで、発酵種中のアルコールや酸が、澱粉質に吸着
することで、粉類の熟成が起こり、製パン性が改良され
る。これら粉類は製パンに用いられるものであればいず
れでも良いが、多種多様な最終製品に応じて粉類の種類
を使い分けることが好ましい。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.
【0014】これらの資材を用いて発酵種や発酵液を希
釈し、水分を5〜40%、好ましくは10〜35%に調
整することで、発酵済み粉類の形態が塊状もしくはペー
スト状、粉体状となるため取扱いが容易になり、さらに
冷蔵流通、常温流通、冷凍流通等、のあらゆる流通が可
能となる。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.
【0015】ここで水分が5%未満の場合希釈するため
の粉類の使用割合が増え、結果的に、発酵済み粉類中の
発酵種の使用割合が非常に少なくなるために、製パン改
良効果が期待できない。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.
【0016】逆に水分が40%を超えた場合、作業性や
保存性が悪くなるという問題が生じる。ここで言う作業
性とは製品のべた付きのことを言う。また、ここで言う
保存性とは、微生物による腐敗のことではなく、冷蔵や
常温においてはイーストによる発酵が停止しないため
に、包装材の膨張や破裂、過発酵による酸敗臭が生じる
ことを指したり、小麦粉よりも吸水力の劣る澱粉、穀粉
では離水が生じることを言う。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.
【0017】また、本発明では以上の方法によって得ら
れた発酵済み粉類を、製パンに使用する小麦粉の内の一
部もしくは全量を代えて、製パンすることを特徴として
いる。これによって、ベーカリーではパン製造において
発酵工程を省くことが可能となる。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.
【0018】ここで述べる製パン法は従来の製パン法の
ことを言い、ここでは代表的な、中種法、ストレート法
について述べる。発酵済み粉類の効果は特にストレート
法の方が顕著に現れる。ストレート法では従来1時間〜
3時間かかっていた発酵時間を発酵済み粉類の添加によ
ってさらに短縮できる。つまり、パンの配合の内の一部
もしくは全量を発酵済み粉類に代えてミキシングを行
い、生地を十分に形成し、生地を休ませ、分割、丸めの
後再度生地を休ませ、成型、ホイロを取った後、焼成し
て得られる。これによって得られたパンの品質は内相及
び食感が極めて柔らかで、老化が遅く、風味が良く、従
来法によって得られたパンよりも非常に優れた品質を持
っている。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】しかし、どうしても中種工程を取らざるを
得ないライン化した工場では、中種法では従来約4時間
かかっていた発酵時間を約半分以下まで短縮できる上
に、得られたパンの品質は、酸臭のない風味の良いパン
ができる。[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.
【0020】さらに冷凍生地を用いた製パン法について
言えば、一般に十分な発酵をとることができない成型冷
凍生地においては風味が貧弱であったが、発酵済み粉類
を用いることで風味が良くなる。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. .
【0021】以上の他に、イースト発酵を伴う小麦粉食
品に応用が可能である。例えば、イースト饅頭、イース
トドーナツ、菓子パン、デニッシュペストリー、テーブ
ルロール、フランスパン、ライブレッド等、の製パン時
間の短縮及び風味改良にも適している。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】[0022]
【作用】従来、パン製造において、発酵工程は必要不可
欠なものであった。しかし、発酵済み粉類を流通にのせ
ることで、ベーカリーにおいては、発酵工程が不要にな
る。これは発酵済み粉類自体、既にアルコール発酵によ
って生成するエタノールや乳酸エチル、イソ−ブチルア
ルコール、イソ−アミルアルコール等、の香り成分やア
ミノ酸等の旨味成分が含まれているため、従来法のよう
に、中種や液種を用いたり、長時間のフロアタイムを取
ったりしなくても、生地中に芳香成分を賦与し得るため
である。発酵済み粉類を使用した場合でもフロアタイム
を取るが、これは分割成型をスムーズに行うために生地
を緩ませるための時間であり、香りや旨味成分を生成す
るためのものではない。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.
【0023】さらに、発酵済み粉類は既に発酵を済ませ
ているので、エタノールや酸等の生地の熟成を促進する
物質や、既に熟成の終了した粉類が含まれているため、
これらが生地に作用し、中種生地のように優れた伸展性
を与え、パン生地を十分に発酵させなくても短時間発酵
でありながら香りが良く、内相及び食感は柔らかく、老
化の遅いパンが得られるのである。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】[0024]
【実施例】以下に、本発明の実施例及び比較例を用いて
詳しく説明するが、本発明はこれらの例によって何ら限
定されるものではない。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.
【0025】本実施例及び比較例では、表1の配合並び
に製法にて7種の実施例と1種の比較例に示される発酵
済み粉類を製造した。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】[0026]
【表1】 [Table 1]
【0027】詳細には、実施例1では、発酵種配合を均
一に混合し30℃で7日間発酵させ、所定の希釈材に発
酵種を加え、縦型ミキサーを用いて均一に混合し製造し
た。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. .
【0028】実施例2では、発酵種配合を均一に混合し
15℃で14日間発酵させ、発酵種を遠心分離し、上清
を得、所定の希釈材に上清を加え、縦型ミキサーを用い
て均一に混合し製造した。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.
【0029】実施例3及び4では、発酵種配合を縦型ミ
キサーで均一に混合しそれぞれ発酵させ、所定の希釈材
に発酵種を加え、縦型ミキサーを用いて均一に混合し製
造した。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.
【0030】実施例5では、発酵種配合を横型製麺ミキ
サーで均一に混合し35℃で3日間発酵させ、所定の希
釈材に発酵種を加え、縦型ミキサーを用いて均一に混合
し、さらにハンマーミルで粉砕して製造した。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.
【0031】実施例6及び7では、発酵種配合をリボン
ミキサーで均一に混合しそれぞれ発酵させ、所定の希釈
材に発酵種を加え、リボンミキサーを用いて均一に混合
し、さらにピンミルで粉砕して製造した。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.
【0032】比較例1では、発酵種配合を縦型ミキサー
で均一に混合し30℃で4日間発酵させ、所定の希釈材
に発酵種を加え、縦型ミキサーを用いて均一に混合し製
造した。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. .
【0033】本実施例及び比較例1で使用した乾燥強力
粉および乾燥フランス専用粉は、水分は約5.5%のも
のを使用した。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%.
【0034】得られた発酵済み粉類の品質の比較は、水
分及びエタノール/アセトン比によって比較した。A comparison of the quality of the fermented flours obtained was made by the water content and the ethanol / acetone ratio.
【0035】エタノール/アセトン比の測定はガスクロ
マトグラフィー(以下GCと略す)で行った。詳細に
は、発酵済み粉類の一定量を三角フラスコに計りとり、
これに内部標準物質としてアセトンを添加し、40℃に
て30分間インキュベートし、このヘッドスペースガス
をキャピラリーカラム(TC−WAX:ガスクロ工業株
式会社製)を装着したGCに供与した。得られたチャー
トからエタノールのピーク面積をアセトンのピーク面積
で割った値を求め、測定値とした。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.
【0036】以上の実施例について、水分及びエタノー
ル/アセトン比の分析を行った。その結果を表1に示
す。いずれもアルコールを含み、かつ優れた発酵臭を有
する発酵済み粉類を製造することができた。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.
【0037】それぞれの発酵済み粉類の有効性の確認
は、実際の製パン試験により実施した。The effectiveness of each fermented flour was confirmed by an actual bread-making test.
【0038】得られた発酵済み粉類はポリラミネート袋
にいれヒートシールした後、実施例1,3,4は5℃で
2ケ月、実施例2は15℃で3ケ月、実施例5は15℃
で1ケ月、実施例6,7は37℃で1ケ月間保存したも
のについて品質を調べた。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.
【0039】(試験例1)本試験例では、発酵済み粉類
と発酵種(従来の種)の保存安定性を比較した。Test Example 1 In this test example, the storage stability of fermented flours and fermented seeds (conventional seeds) was compared.
【0040】詳細には、実施例1,3,6,比較例1の
発酵済み粉、および、実施例1,3,6,比較例1で製
造した発酵種に何も加えていないものを、ポリラミネー
ト袋にいれヒートシールしたものを対照例として、所定
の温度で一定期間保存した。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.
【0041】製法については表2に示す短時間製パン法
において、使用小麦粉の内20重量部を発酵済み粉類に
置き換え、さらに発酵種は発酵済み粉類中の発酵種含量
相当量を置き換えて製造した。なお、水の添加量は発酵
済み粉類の水分値を換算し、または発酵種の水を置き換
えて調整した。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】[0042]
【表2】 [Table 2]
【0043】本試験における評価は、保存後の状態とし
て、袋の膨張の有無、離水の有無、保存後の作業性とし
てべた付きの有無を比較し、また、焼成後のパンは室温
にて一晩乾燥しないように放置し、翌日、容積及び比容
積、官能検査として酸敗臭の有無を比較した。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.
【0044】容積及び比容積は、菜種排出重量から菜種
の比重をかけてパンの容積(単位=cc)を求め、さら
に容積をパンの重量で割ることで比容積(単位=cc/
g)を求めた。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.
【0045】本試験例の結果を表3に示す。その結果、
発酵種に各種粉類を加えて製造した発酵済み粉類におい
て、水分含量が40%を越えないものについては、いず
れも各種粉類を加えていない対照例よりも、保存性がよ
く、包装材の膨張や離水等も見られなかった。また、過
発酵によるパンのボリュームの低下や酸敗臭もなかっ
た。従って、発酵済み粉類を流通にのせることが可能で
あることがわかった。しかし、比較例1に見られるよう
に、水分含量が40%を越える発酵済み粉については、
保存中に発酵が進んだために、保存中に製品が膨張し、
パンには酸敗臭が生じた。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】[0046]
【表3】 [Table 3]
【0047】(試験例2)本試験例では、実施例1,
3,6の発酵済み粉類を用いて、食パンを製造した。製
法については表2に示す短時間製パン法において、使用
小麦粉の内20重量部を発酵済み粉類に置き換えて製造
した。なお、水の添加量は発酵済み粉類の水分値を換算
して適宜調整した。(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.
【0048】比較例としては、表4に示すストレート法
によって得られた食パンを標準とし、併せて中種法によ
って得られたパンについても比較した。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】[0049]
【表4】 [Table 4]
【0050】本試験における評価は、生地の状態として
は伸展性及び弾力を比較し、焼成した後のパンは室温に
て一晩乾燥しないように放置し、翌日評価した。評価項
目は、容積及び比容積、官能検査としては香りの強さ、
香りの質、柔らかさ、口溶け、味、を比較した。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.
【0051】また、生地の状態及び官能検査の判定は、
5段階で評価した。つまり、5段階を、1=劣る,2=
やや劣る,3=普通,4=やや良い,5=非常に良い、
とした。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
【0052】本試験例の結果を表5に示す。その結果、
発酵済み粉類を用いて製パンしたものは、いずれも従来
法よりもよい結果となった。特に、実施例6は、発酵済
み粉類中のエタノール濃度が高いため、製パン改良効果
も大きく、従来法と比較した場合、生地物性やパンの柔
らかさは中種法と同等以上、パンの風味はストレート法
と同等以上になり、非常に良好な品質のパンが得られ
た。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】[0053]
【表5】 [Table 5]
【0054】(試験例3)本試験例では、試験例2によ
って得られたパンの香気成分をGCによって分析し、比
較した。Test Example 3 In this test example, the aroma components of the bread obtained in Test Example 2 were analyzed by GC and compared.
【0055】GC分析法は、まず各種製パン法によって
得られたパンを、焼成後室温で1時間30分冷却した後
スライスし、直ちにマイナス35℃の冷凍庫で保存し
た。この凍ったパンをサイコロ状に切り、このパンの内
相と内部標準物質としてのn−ブチルアルコールを三角
フラスコにいれ、30℃で30分間インキュベートし
た。このヘッドスペースガスをキャピラリーインサート
カラムに充填したTENAX−GC(ガスクロ工業株式
会社製)に一定量吸着させ、キャピラリーカラム(TC
−WAX:ガスクロ工業株式会社製)を装着したGC
(島津GC14A)に供与した。ここでは、パンの主要
香気成分である酢酸エチル、エタノール、n−プロパノ
ール、イソブチルアルコール、イソアミルアルコールの
ピーク面積を内部標準のピーク面積で割った値を求め、
比較した。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.
【0056】本試験例の分析結果を表6に示す。その結
果、発酵済み粉類を使用して得られたパンの香りは、無
添加のものとは比較にならない程強く、ストレート法に
よって得られたパン並まで強化されていることが分かっ
た。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】[0057]
【表6】 [Table 6]
【0058】(試験例4)本試験例では、実施例2,
4,7の発酵済み粉類を用いて、フランスパンを製造し
た。製法については表7に示す短時間製法において、使
用小麦粉の内15重量部を発酵済み粉類に置き換えて製
造した。なお、水の添加量は発酵小麦粉の水分値を換算
して適宜調整した。比較例としては、表7に示すストレ
ート法によって得られたフランスパンを標準とし、併せ
て発酵済み粉類を添加せずに短時間製法によって得られ
たものについても比較した。(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】[0059]
【表7】 [Table 7]
【0060】本試験における評価は、比容積、生地の状
態としては伸展性及び弾力、パンの官能検査としては香
りの強さ、香りの質、クープの立ち具合い、味、をそれ
ぞれ5段階評価で比較した。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.
【0061】本試験例の結果を表8に示す。その結果、
発酵済み粉類を用いて製パンしたものは、いずれも従来
法よりもよい結果となった。特に、実施例2は、総合的
な製パン改良効果が大きく、無添加のものよりもかなり
良好な製品が得られた。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】[0062]
【表8】 [Table 8]
【0063】(試験例5)本試験例では、実施例1,
3,6の発酵済み粉類を用いて、表9に示すバターロー
ル冷凍生地製パン法に基づいて、使用小麦粉の内15重
量部を発酵済み粉類に置き換えて製造した。なお、水の
添加量は発酵済み粉類の水分値を換算して適宜調整し
た。比較例としては、未冷凍ものを標準とし、併せて発
酵済み粉類を添加していないものについても比較した。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】[0064]
【表9】 [Table 9]
【0065】本試験における評価は、比容積、生地の状
態としては伸展性及び弾力、パンの官能検査としてはな
し肌の有無、香りの強さ、香りの質、味、をそれぞれ5
段階評価で比較した。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.
【0066】本試験例の結果を表10に示す。その結
果、発酵済み粉類を用いて製パンしたものは、いずれも
従来法よりもよい結果となった。特に、実施例1は、風
味改良効果が大きく、無添加のものよりもかなり良好な
風味を持つ製品が得られた。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】[0067]
【表10】 [Table 10]
【0068】(試験例6)本試験例では、実施例2,5
の発酵済み粉類を用いて、表11に示すライブレッド製
パン法に基づいて、使用小麦粉の内30重量部を発酵済
み粉類に置き換えて製造した。なお、水の添加量は発酵
済み粉類の水分値を換算して適宜調整した。比較例とし
ては、無添加のものを標準とし比較した。(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】[0069]
【表11】 [Table 11]
【0070】本試験における評価は、比容積、パンの官
能検査としては香りの強さ、香りの質、味、をそれぞれ
5段階で評価した。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.
【0071】本試験例の結果を表12に示す。その結
果、発酵済み粉類を用いて製パンしたものは、いずれも
無添加よりもよい結果となった。特に、実施例2は、風
味改良効果が大きく、無添加のものよりもかなり良好な
風味を持つ製品が得られた。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】[0072]
【表12】 [Table 12]
【0073】[0073]
【発明の効果】冷蔵もしくは常温流通可能な発酵済み粉
類を製パンに使用することによって、従来の中種工程や
長時間中種発酵を必要とせず、ストレート法よりも短時
間でパンの製造が可能で、パンの製造が効率的である。
さらに、生地の伸展性が良く、内相及び食感が極めて柔
らかで、保存性が良く、風味の良いパンが得られる。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)
水分が5〜40%になるように、澱粉、加工澱粉、α化
澱粉、穀粉、乾燥処理穀粉の内、一種もしくは数種を併
用して添加し、均一に混合して得られることを特徴とし
た発酵済み粉類の製造法。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.
くは全量を請求項1記載の発酵済み粉類に代えて製パン
することを特徴としたパン類の製造法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP08993695A JP3471114B2 (en) | 1995-03-09 | 1995-03-09 | Method for producing fermented flour and method for producing bread using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP08993695A JP3471114B2 (en) | 1995-03-09 | 1995-03-09 | Method for producing fermented flour and method for producing bread using the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08242756A true JPH08242756A (en) | 1996-09-24 |
JP3471114B2 JP3471114B2 (en) | 2003-11-25 |
Family
ID=13984592
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP08993695A Expired - Fee Related JP3471114B2 (en) | 1995-03-09 | 1995-03-09 | Method for producing fermented flour and method for producing bread using the same |
Country Status (1)
Country | Link |
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JP (1) | JP3471114B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018139535A (en) * | 2017-02-28 | 2018-09-13 | 日本製粉株式会社 | Oil seed including aging fermentation seed |
WO2019208506A1 (en) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | Texture-improving agent for bakery products |
-
1995
- 1995-03-09 JP JP08993695A patent/JP3471114B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018139535A (en) * | 2017-02-28 | 2018-09-13 | 日本製粉株式会社 | Oil seed including aging fermentation seed |
WO2019208506A1 (en) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | Texture-improving agent for bakery products |
Also Published As
Publication number | Publication date |
---|---|
JP3471114B2 (en) | 2003-11-25 |
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