JPH08256673A - Preparation of bread - Google Patents

Abstract

PURPOSE: To provide a preparation method preparable breads in a short time by significantly shortening fermentation time than usual seed-including bread preparation method, giving breads having a large bread volume, excellent appearance, touch feeling, inner texture, palatability and taste, and further resistance to ageing with hardly deteriorating quality even storing for several days. CONSTITUTION: The objective preparation method is composed of following processes: (a) a process preparing seed-including dough by using a seed-including dough mixture containing a part of cereal flour using in bread preparation, a part of yeast and a part of water; (b) a process preparing a liquid dough containing a part of cereal flour, a part of yeast, a part of water and/or other liquid material, other than the process (a); (c) a process contacting or dipping the seed-including dough obtained by the process (a) to the liquid dough obtained by the process (b) and fermenting for 15min-1 hour; and (d) a process adding residual material for main kneading material to the fermentation dough obtained in the process (c) and preparing breads according to usual bread preparing process after usual seed-including bread-preparing method.

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 breads by a medium bread making method. More specifically, the fermentation time is extremely short compared to the conventional medium-type bread-making method, and the bread volume is large, making it possible to stabilize high-quality breads with excellent appearance, internal phase, texture, flavor, and aging resistance. The present invention relates to a medium bread making method that can be produced by the method, and breads obtained by the method.

[0002]

2. Description of the Related Art Today, in the bakery industry in Japan, efforts are being made to mechanize, shorten and rationalize the process for the purpose of reducing the production cost by mass production. Furthermore, efforts are being made to respond to the needs of consumers for a wide variety of products in a timely manner by utilizing bread dough that has been frozen or refrigerated. On the other hand, apart from such shortening and rationalization, various bread-making methods have been proposed that can reduce production costs and respond to consumer needs in a timely manner without requiring special capital investment. . And, when the manufacturing technology of breads is roughly classified according to the manufacturing method, it can be classified into a direct kneading bread method, a medium bread method, an old noodle bread method, a liquid fermentation method, etc., but most of the above proposals are medium It is related to the bread making method, and it is considered that this is based on the reason that the medium bread making method is generally widely adopted in Japan.

The medium-sized bread making method widely used in Japan is a method called the standard medium-sized bread making method. In the case of this method, 50% by weight of the whole wheat flour used for the bread-making composition is used. After the yeast and water are added to the above flour and kneaded to form a medium-sized dough, it is necessary to ferment the medium-sized dough for 3 to 5 hours.
It takes 8 hours. The reason why the standard medium bread making method has become the main bread making method in Japan in spite of such long bread making time is that the dough has higher fermentation resistance and mechanical resistance than other bread making methods. This is because it has many advantages such as being excellent, capable of producing stable bread with good process quality, and being suitable for continuous operation. In particular, breads obtained by the standard medium-type bread-making method,
Compared with breads obtained by other methods, it has a fine internal phase of nadachi, has good kiln elongation, and slows aging,
It is characterized by high storability, so it can be said that this method is suitable for mass production.

[0004] However, the standard medium-dough bread method requires a medium-bread fermentation time of 3 to 5 hours as described above, and in order to provide breads in a timely manner in time for the consumer's breakfast, it is generally required. Traditional bakeries usually have to work late at night or early in the morning. Therefore, for the purpose of improving such late-night or early-morning work, a long-time medium-seed baking method and a short-time medium-seed baking method have been proposed.

In the long-time medium-sized bread making method, the fermentation time of the medium-sized dough is set to 8 to 10 hours, which is longer than that in the standard medium-sized bread making method, so that the medium-sized dough is charged at the end of the work on the previous day and the medium-sized bread is prepared. This is a method in which the dough is fermented at night, and the work after the main kneading process is performed from the next morning. This method has an advantage of avoiding late-night work and early-morning work. Then, in the case of the long-time medium-seed bread method, in order to prolong the fermentation time of the medium-dough dough, generally, the fermentation temperature of the medium-dough dough is lowered to 20 to 22 ° C. and the low-temperature long-time fermentation is performed. Fermentation is carried out, but due to the low fermentation temperature of the medium-sized dough, insufficient fermentation is likely to occur, and strict dough temperature control is required to prevent excessive fermentation. Further, accurate heating is required to recover the medium-sized dough fermented at low temperature to the temperature of the normal kneading process. Therefore, there is a problem that a refrigerating facility, a heating facility, and an accurate operation are required in the case of the long-time medium bread making method. Then, in order to solve such a problem, there has been proposed a room temperature and long time medium seed baking method in which fermentation of the medium seed dough is performed at room temperature without special temperature control (Japanese Patent Laid-Open No. 6-125692). In the case of this method, it is necessary to use a special additive, which is problematic in terms of cost, and there is a drawback in that the taste and flavor of breads obtained cannot be sufficiently improved.

On the other hand, the short-time medium-sized bread making method is a method of shortening the fermentation time of the medium-sized dough, which is contrary to the above-mentioned long-time medium-sized bread making method, but the medium-sized dough can be fermented for a short time. Therefore, it is necessary to add a large amount of an oxidant or lecithin to accelerate the formation of gluten, or to prepare an emulsion in which flour powder is homogenized in advance under high speed conditions. Moreover, according to this method, the elasticity and suppleness of the resulting breads are not sufficient, the fineness of the texture of the internal phase is insufficient, and the flavor is significantly deteriorated, making it impossible to obtain high-quality breads. There are drawbacks.

[0007]

SUMMARY OF THE INVENTION Under the circumstances described above, therefore, the inventors of the present invention have made various studies for the purpose of producing high-quality breads excellent in taste and flavor by a short-time intermediate-type bread-making method. I went. Then, as a result, a liquid fermented product obtained by previously fermenting a part of the material for main kneaded dough to the medium-sized dough fermented for 30 minutes to 1 hour is added in the main kneading step to form breads. A manufacturing method was previously proposed (Japanese Patent Laid-Open No. 6-26).
1672). And, in the case of this method invented by the present inventors, the fermentation time of the medium-sized dough is significantly shortened as compared with the conventional standard medium-sized bread-making method and the long-time medium-sized bread-making method described above. In addition, it has the advantage that fresh breads can be provided in a timely manner in time for consumers' breakfast without performing work at midnight or early morning. Compared with breads obtained by the bread making method or the short-time medium bread making method, they have the advantages of excellent texture, flavor, taste and appearance, slow aging, and excellent storage stability.

[0008] The present inventors have further advanced the above-mentioned research to produce high-quality breads with a short fermentation time by the medium-type bread-making method. As a result, the flour used for breadmaking is Along with some of the
A liquid dough containing a part of water and / or another liquid material is separately produced, and a medium dough mixture containing a part of flour used for bread making, a part of yeast and a part of water is added to the liquid dough. The unfermented medium-sized dough obtained by kneading using the mixture is contacted or dipped to ferment for 15 minutes to 1 hour, and the remaining material for the main kneaded dough is added to the fermented product thus obtained. When breads are produced according to the bread making process after the final dough-making process by the seed bread making method, the entire process time required for producing the breads is the same as the above-mentioned JP-A-6-26167 developed by the present inventors.
The present invention has been completed by finding that it can be shortened to the method of No. 2 or less, and that breads having a more excellent flavor, a richer taste, and slow aging and excellent storage stability can be obtained.

That is, the present invention comprises: (a) a step of kneading a medium-sized dough mixture containing a part of flour used for bread making, a part of yeast and a part of water to produce a medium-sized dough; (B) Apart from the above step (a), a step of producing a liquid dough containing a part of water and / or another liquid material together with a part of the flour and a part of the yeast used for bread making; (c) ) A step of contacting or dipping the intermediate dough obtained in the above step (a) with the liquid dough obtained in the above step (b) to ferment for 15 minutes to 1 hour; and (d) the above step ( a step of adding the remaining material for the main dough to the fermented dough obtained in c) and producing breads according to the bread making process after the main dough by the conventional medium-type bread making method; It is a characteristic method for producing breads. And the present invention includes breads obtained by the above method.

The present invention will be described in detail below. First, the “breads” referred to in the present invention may be any breads as long as they can be produced by the intermediate bread making method, and the type thereof is not particularly limited. Examples of breads in the present invention include: bread; soft rolls such as butter rolls, hot dog rolls and dinner rolls; hard rolls such as Kaiser rolls; French breads; rye breads; whole-grain breads (graham bread); sweets. Western sweets such as rolls, Danish pastries, buns, panetone, stolen, brioche, croissant; Japanese sweets such as bean jam, jam bread, cream bread; fried bread such as curry bread, piroshki, donut, etc. You can

Further, in the present invention, it is not particularly limited as long as it is used as a flour in ordinary bread making, and for example, bread flour, whole grain flour, rye flour, oat flour, corn flour, starches, dietary fiber, and the like. It is possible to use a mixed powder of the above, and an appropriate flour may be selected and used according to the kind of the intended bread. The water used in the present invention may be any water as long as it is usually used for bread making, and is not particularly limited. The total amount of water used in the intermediate seed baking method of the present invention is not particularly limited, as long as it is the amount used in a normal bread-making formulation, the total weight of the flour used for bread making (hereinafter referred to as "total grain amount"). Based on about 30 ~
The amount of 80% by weight is preferable for obtaining breads having good workability and quality.

Further, the kind of yeast used in the present invention is not particularly limited, and any of commercially available general-purpose yeast, chilled yeast, frozen yeast, dry yeast, instant yeast, bread crumbs, etc. can be used.
Among them, yeast having a particularly high invertase activity such as yeast for sugar-free dough is used in the production process [step (a)] of the medium-sized dough, and the production process [step (b)] of the liquid dough and the book as necessary. Particularly good results are obtained by using a general purpose yeast in the kneading step. In addition, the total amount of yeast used in the intermediate-type bread-making method of the present invention is not particularly limited, and may be the amount used in a usual bread-making composition, but it is about 0.5 to 5 based on the total amount of flour. 0.0% by weight
Is preferable in order to obtain high quality breads.

[0013] In the medium seed dough method of the present invention, first, a medium seed dough is produced by kneading using a medium seed dough mixture containing a part of flour used for bread making, a part of yeast and a part of water. [Step (a)]. In this step (a) of producing a medium dough, 40 to 80% by weight of flour based on the total amount of flour, yeast and 0.1 to 5.0% by weight of the total amount of flour and medium dough are used. It is preferred to produce the medium seed dough using a medium seed dough formulation that contains 30-70 wt% water based on the weight of the flour (hereinafter referred to as the "medium seed flour amount").

When the amount of the flour for medium seeds is less than 40% by weight of the amount of the total flour, the dough is insufficiently fermented in the step (c) described in detail below, and the volume of the breads obtained tends to be small. Moreover, the flavor and taste of bread tend to deteriorate. Further, when the amount of the medium seed flour exceeds 80% by weight of the total amount of the flour, the dough becomes overaged in the subsequent step (c), and the workability is deteriorated.
Bread volume is likely to decrease, and flavor and taste are likely to decrease. Further, when the amount of yeast used for producing the medium-sized dough is less than 0.1% by weight based on the total amount of flour, fermentation is liable to be insufficient, while when it exceeds 5.0% by weight, overaging is likely to occur.

Further, when the amount of water used for producing the intermediate seed dough is less than 30% by weight based on the amount of the flour for intermediate seed, the intermediate seed dough becomes hard and soro-like, so that in the subsequent step (c). Even if it is fermented, the fermentation becomes insufficient, and the soboro state remains after the main kneading, and the surface of the breads obtained is rough or avatar-like and the appearance is likely to be poor. On the other hand, when the amount of water used for producing the intermediate seed dough exceeds 70% by weight based on the amount of the intermediate seed flour, the dough becomes overaged in the subsequent step (c), the workability is deteriorated, and the bread volume is increased. Of the bread and the flavor and taste of the resulting bread are likely to be deteriorated.

In the production of the medium-sized dough, it is preferable to use yeast food together with the above-mentioned flours, yeast and water. The type and addition amount of yeast food are not particularly limited, depending on the type of bread and the content of the mixture for the purpose of production, for example, yeast food for bread,
It is recommended to select from the yeast food for confectionery bread and the yeast food for quick-baked bread. It is most preferable to add the yeast food in the step of producing the liquid dough, which will be described later, in the step of producing the liquid dough [step (b)] or in the step of producing the kneaded dough, because the yeast food has the greatest effect.

Then, in the step (a) in the present invention,
A kneading kneading is performed using the above-mentioned materials to produce a medium-sized dough. The temperature, time, etc. during kneading are not particularly limited, and may be the same as the steps for producing the medium-sized dough used in the ordinary medium-sized bread-making method. Then, the medium-sized dough obtained in the step (a) is not fermented and is directly contacted or dipped in the liquid dough obtained by the following method. Therefore, the present invention, in this respect, the above-mentioned conventional standard medium bread making method for fermenting the medium dough, long time medium bread making method, short time medium bread making method,
And the above-mentioned JP-A-6-2616 developed by the present inventors.
It is very different from the method of No. 72.

In the present invention, apart from the step (a) of producing the above-mentioned intermediate dough, a part of the flour and a part of the yeast used for bread making, a part of the water and / or another liquid material are used. A liquid dough containing is produced [step (b)].
In the present invention, this step (b) and the following step (c) described later are employed, which is a big difference from the above-described conventional intermediate-type bread making method. And this step (b)
Then, 0.5 to 50% by weight of the total amount of flour, 0.1% by weight or more based on the total amount of flour, and more preferably 0.1 to
1. Weight of yeast used at 3.5% by weight and liquid dough (hereinafter referred to as "amount of liquid dough flour") 1.
It is preferred to produce the liquid dough using a liquid dough formulation containing 0 to 10.0 times the amount of water and / or other liquid material. Further, in the production of the liquid dough, it is more preferable to produce the liquid dough by adding 0.5 to 5% by weight of saccharides based on the total amount of the whole flour together with the above-mentioned components.

The flour used for producing the liquid dough serves as a nutrient source for yeast in the fermentation step of the next step (c) and has the function of promoting yeast fermentation, but the amount of flour used for producing the liquid dough is If it is less than 0.5% by weight of the amount of flour, fermentation of the dough will be insufficient in the next step (c), resulting in a decrease in the volume of breads obtained, a decrease in flavor and taste, and aging. It will be easier. Further, when the amount of flour used for producing the liquid dough exceeds 50% by weight of the total amount of flour,
In the next step (c), the nutritional source of yeast is excessive and the dough becomes over-ripened, which tends to cause a decrease in workability, a decrease in bread volume, a decrease in flavor and taste, and moreover, the skin of the breads has a skin. It becomes easy to cut. In addition, the amount of yeast used to manufacture the liquid dough is 0.1% by weight based on the total amount of whole flour.
If it is less than the range, fermentation of the dough will be insufficient in the next step (c), and the volume of the bread to be obtained, the flavor and taste will be deteriorated. On the other hand, the upper limit of yeast when producing a liquid dough is not strict, but 3.5% by weight or less based on the total amount of whole flour indicates that fermentation of the dough in the next step (c) is good. It is preferable in that

Further, this step (b) of producing liquid dough
Then, a liquid dough is produced by using water and other liquid materials as required, and therefore, “water and / or other liquid material” in this step (b) means water, eggs, milk, other It is a generic term for liquid materials. Then, in this step (b), as described above, when water alone is used as the liquid material, the blending amount of water, or when water and other liquid materials are used together, the total amount thereof is as described above. In addition, the amount is preferably 1.0 to 10.0 times the amount of the flour for liquid dough. If the amount of water and / or other liquid material used is less than 1.0 times the amount of the liquid dough flour, the taste of the resulting bread will easily age, while if it exceeds 10.0 times the amount will be obtained. The flavor of the bread to be cooked is likely to deteriorate. More preferably, the amount of water and / or other liquid material used is 1.0 to 8.0 times the amount of the flour for liquid dough.

Further, in this step (b), it is preferable to use saccharides serving as a nutrient source of yeast together with the above-mentioned materials, since better results can be obtained. When saccharides are used in step (b), whole grain flour is used. It is preferably used in a proportion of 0.5 to 5% by weight, based on the amount. As the saccharides at that time, sugars such as sugar, powdered sugar, liquid sugar, and granulated sugar are preferably used. When the amount of sugar used in the step (b) exceeds 5% by weight based on the total amount of flour, in the next step (c), the sugar concentration of the liquid dough becomes extremely higher than the sugar concentration of the intermediate dough. The surface of the medium-sized dough that is in contact with the liquid dough becomes extremely dry due to the osmotic pressure, and remains as lumps after the final kneading in step (d), resulting in poor appearance of the breads obtained. Sometimes.

In the step (b) of producing the liquid dough, in addition to the above-mentioned materials, milk components such as skimmed milk powder, whole milk powder, condensed milk, salt, whole egg, egg white, egg yolk, etc. may be added, if necessary. One or more egg yolk components may be added. In that case, the blending amount of these components is not particularly limited, and the total amount of these components used in the bread-making formulation may be added or may not be added at all.
It is preferable to add at least wt% in the step (b) in order to obtain breads excellent in taste and flavor. Also, step (b)
Although oils and fats such as shortening and butter may be added during the production of the liquid dough in step (b), if the oils and fats are added in the step (b), the mixing time tends to be long after the final kneading in the step (d). Is preferably added after the main kneaded material is formed in the main kneading step of step (d).

Then, in the step (b), the above materials are uniformly mixed to produce a liquid dough. A mixing method and a mixing device in producing the liquid dough are not particularly limited, and any method and device capable of uniformly mixing a liquid material such as water and a solid material may be used, for example, a liquid material such as water. It may be lightly mixed so that the solid matter and the solid matter are uniformly mixed, or may be carried out by using an ordinary mixing / foaming device such as a whipper.

The liquid dough produced as described above is used in the next step (c) immediately after its production, and the intermediate seed dough produced in the above step (a) is produced in the step (c) in the liquid state. After contacting or immersing the dough, or after preserving the liquid dough for a predetermined time after its production and pre-fermenting,
You may use it for a process (c). In short, in the present invention, even if the step (a) for producing the medium-sized dough and the step (b) for producing the liquid dough are carried out simultaneously, or the step (b) is separately performed from the step (a). The liquid dough may be produced in advance by carrying out the above procedure, and from this point also, the bread making process can be shortened and rationalized. And step (b)
In the case where the liquid dough produced in step 1 is left to be fermented for a predetermined time [that is, when the step (b) is performed prior to the step (a) to produce the liquid dough in advance], the step (b) is performed.
In advance, the liquid dough is produced in a required amount or in a large amount in advance, and it is stored at room temperature or in a low temperature such as a refrigerator, preferably in a refrigerator, and the required amount of the liquid dough is adjusted immediately after the intermediate seed dough is produced. Taking it out and using it in the next step (c) is convenient because it is not necessary to simultaneously produce the liquid dough each time the intermediate seed dough is produced. In that case, the liquid dough prepared in advance can be stored at a refrigerating temperature for about 1 hour to 1 week, and the properties of the liquid dough are not impaired even if it is stored refrigerated in this way. .

Then, in the next step (c), the intermediate dough produced in the above step (a) is contacted with or immersed in the liquid dough obtained in the above step (b) immediately after the production. 1
Ferment for 5 minutes to 1 hour. The fermentation temperature in that case is not particularly limited, but it is generally preferably carried out at a temperature of 20 to 40 ° C. Contact time or soaking time for medium-sized dough to liquid dough is 1
If it is less than 5 minutes, fermentation of the dough will be insufficient and the volume of breads obtained will be small, and the flavor and taste will be reduced.
On the other hand, contact time or soaking time of medium dough to liquid dough is 1
There is no particular problem even if the time is exceeded, but if the contacting or dipping time becomes longer, the time required for bread making becomes longer, which is uneconomical and the object of the present invention cannot be achieved.

Then, in the step (d), the whole amount of the medium dough and the liquid dough which have been fermented for 15 minutes to 1 hour in the above step (c) is used as it is, and the remaining flour and other main kneading are further applied. After kneading by adding the dough material, according to the conventional bread making process by the middle-class bread making method, for example, floor time, dividing / rounding, bench time, molding, proofing, baking or frying or steaming, etc. The target breads are manufactured. In the present invention, the content of this step (d) after kneading is not particularly limited, and depending on the kind of breads for the purpose of production, etc. Any of the steps can be adopted. And in this invention, in this process (d),
In particular, it is preferable that the amount of water added during the production of the final kneaded dough be 10% by weight or less based on the total amount of flour, and the amount of the added flour during production of the final kneaded dough is 25% by weight based on the total amount of flour. The following is preferable, and by adjusting the amount of water and / or the amount of flour added during the production of the kneaded dough, the appearance, touch, internal phase, texture and flavor are more excellent and aging resistance is achieved. It is possible to obtain breads having even better properties.

By the series of steps of the present invention described above, high quality breads having a large bread volume and good swelling and excellent in appearance, texture, internal phase, texture and flavor are produced in a very short time. The bread can be stably produced in the baking time, and the breads thus obtained have excellent aging resistance, and the quality thereof is not significantly deteriorated even after being stored for several days.

[0028]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In each of the following examples, the volume of the breads obtained was measured by the rapeseed substitution method, and the quality of the breads was evaluated by 5 panelists according to the evaluation criteria shown in Table 1 below, and the average thereof was obtained. The value was taken.

[0029]

[Table 1] Bread quality evaluation criteria ○ Appearance : 5 points: Good elongation, momentum, smooth and glossy 4 points: Almost good elongation, almost smooth 3 points: Some elongation, but some roughness 2 points: Leather Slightly thick, red, and grainy 1 point: Inferior elongation, thick skin, and rough texture ○ Touch : 5 points: soft and smooth, elastic 4 points: slightly soft and smooth 3 points : Slightly hard and slightly smooth 2 points: Rough and dry feeling 1 point: Hard and brittle, with core ○ Internal phase : 5 points: Good elongation, momentum, thin and uniform film Yes 4 points: Elongation is almost good, the film is thin and almost uniform 3 Points: Elongation is almost good, but the film is slightly thick and slightly uneven 2 Points: The film is thick, streaked, and uneven a uniform 1 point: inferior elongation, film is thick, there are stripes, uneven der in rounding ○ flavor and mouthfeel: 5 points: a pleasant taste soft, melting in the mouth good 4 points: 3 be resilient soft: some two points is tailed with: 1 point a texture that Neba' dumplings shape: Heavy, dumpling-like, poorly flavored

<< Example 1, Comparative Example 1 and Reference Example 1 >> (1) Flour for bread ["Camellia" manufactured by Nisshin Seifun Co., Ltd.], yeast [manufactured by Oriental Yeast Co., Ltd .; general-purpose yeast], yeast food [Oriental Yeast Co., Ltd.
Made; "Hario Icon C"], sugar (Itochu's "Shirotou Sugar"), shortening (Tsukishima Foods), skimmed milk powder (Snow Brand Milk Products) and salt (Naruto Salt Industry), shown in Table 2 below. Table 3 below according to
Yamagata breads were produced by the 40%, 60% and 80% medium seed method using the medium seed dough mixture, the liquid dough mixture and the kneaded dough mixture shown in (4). As is clear from Table 2, "Example 1" is a liquid dough (fermentation time 0 minutes) without fermenting the intermediate seed dough obtained in the production process of the intermediate seed dough.
In addition to the temperature of 27
It is a method of the present invention in which bread is produced by fermenting at 50 ° C. for 50 minutes and then performing the steps after the main kneading. In addition, "Comparative Example 1" is a method for producing bread by a conventional method of making a medium-sized dough by setting the fermentation time of the medium-sized dough to 50 minutes, and "Reference Example 1" is a method of making a medium-sized dough and a liquid. In this method, the dough is individually fermented for 50 minutes in advance, the liquid dough is added to the intermediate seed dough, and immediately thereafter, the bread-making process after the final kneading is performed. (2) The bread obtained in (1) above is allowed to cool at room temperature,
After the next day and 3 days of storage, 5 panelists evaluated the scores according to the evaluation criteria shown in Table 1 above, and the average value was taken. The results are shown in Table 3 below.

[0031]

[Table 2]

[0032]

[Table 3]

From the results of Table 3 above, according to the method of the present invention of Example 1, although the fermentation time of the dough was short and the bread making process was shortened, Comparative Example 1 and Reference Compared to the bread obtained in Example 1, the bread volume is large,
It is also found that bread having excellent appearance, touch, internal phase, texture and flavor can be obtained, and that the obtained bread has excellent aging resistance and the quality is not significantly deteriorated even after storage for 3 days.

Example 2 and Comparative Examples 2 to 3 (1) Using the same bread flour, yeast, yeast food, sugar, shortening, skim milk powder and salt as those used in Example 1, the following table was used. In accordance with the intermediate seeds baking process shown in FIG. 4, the intermediate seed dough formulation shown in Table 5 below,
Yamagata loaf bread was produced by the 70% medium seed method using the liquid dough formulation and the main kneading dough formulation or the quick dough formulation. As is clear from Table 4 below, in “Example 2”, the intermediate dough obtained by kneading was directly contacted with or immersed in the liquid dough (fermentation time: 0 minutes), and then the temperature was 27 ° C. It is a method of the present invention in which bread is produced by fermenting for 50 minutes and then performing the steps after the main kneading. Also,
"Comparative Example 2" is a bread-making method by a quick-mixing method (direct mixing method), and "Comparative Example 3" is a usual medium-bread baking method in which a medium-sized dough is fermented for 4 hours. (2) The bread obtained in (1) above is allowed to cool at room temperature,
After storage on the next day and after 3 days, the scores were evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value thereof was taken. The results are shown in Table 5 below.

[0035]

[Table 4]

[0036]

[Table 5]

From the results shown in Table 5 above, the bread obtained by the method of the present invention in Example 2 has a better texture and flavor than the bread obtained by the quick-growing method (direct mixing method) in Comparative Example 2. , The touch and internal phase are excellent, and the bread of Comparative Example 2 has 3
It can be seen that the texture, texture and flavor of the bread of Example 2 are significantly reduced after being stored for a day, whereas the bread of Example 2 has very little degradation of texture and texture and flavor and is excellent in aging resistance. Further, from the results in Table 5 above, in the case of the method of Example 2, the fermentation time of the medium-sized dough that was in contact with or immersed in the liquid dough was 50 minutes, and the fermentation of the medium-sized dough was performed over 4 hours. Compared with Comparative Example 3 (conventional medium-type bread making method), the fermentation time of the dough is greatly shortened and the time required for bread making is extremely short, but the quality of bread and aging resistance are high. From this point, it can be seen that high-quality bread comparable to Comparative Example 3 can be obtained.

Example 3 and Comparative Example 4 (1) Using whole eggs together with the same bread flour, yeast, yeast food, sugar, shortening, skim milk powder and salt as used in Example 1, According to the intermediate seeds baking process shown in Table 7, sweet bread (ampan) is produced by the 70% intermediate seeds method using the intermediate dough mixture, liquid dough mixture, and kneaded dough mixture shown in Table 6 below. did. As is clear from Table 6 below, in “Example 3”, the sweetened medium seed dough obtained by kneading was directly contacted with or immersed in the liquid dough (fermentation time 0 minutes), and then the temperature was 27 ° C. Is a method of the present invention in which bread is produced by performing fermentation for 50 minutes, and then performing the steps after the main kneading.
"Comparative Example 4" is a conventional sweetened-medium-dough baking method in which a sweetened-medium-sized dough is fermented for 3 hours. (2) The bread obtained in (1) above is allowed to cool at room temperature,
Next day and after storage for 3 days, 5 panelists evaluated the scores according to the evaluation criteria shown in Table 1 above, and when the average value was taken, it was as shown in Table 7 below.

[0039]

[Table 6]

[0040]

[Table 7]

From the results shown in Table 7 above, in the case of the method of Example 3, the fermentation time of the medium-sized dough contacted with or immersed in the liquid dough was 30 minutes, and the fermentation of the medium-sized dough took 3 hours. Compared to Comparative Example 4 (conventional sweetened medium-type bread making method), the dough fermentation time is significantly shortened and the time required for bread making is extremely short, but the quality and bread resistance of the bread are improved. It can be seen that high-quality Anpan that is comparable to Comparative Example 4 in terms of aging property can be obtained.

Example 4, Comparative Example 5 and Reference Example 2 (1) Using the same bread flour, yeast, yeast food, sugar, shortening, skim milk powder and salt as used in Example 1, According to the bread making method according to Table 2 above, using the medium dough mixture, the liquid dough mixture, and the main kneaded dough mixture shown in Table 8 below, a Yamagata loaf bread was produced by the 70% medium seed method. Here, in Example 4, as the liquid dough for contacting or immersing the intermediate seed dough obtained by kneading, the liquid dough that was previously fermented for 50 minutes or not fermented was used. In Comparative Example 5, the intermediate dough obtained by kneading was used in the same manner as in Comparative Example 1 in Table 2 to 27
Fermented at 50 ° C for 50 minutes. Further, in Reference Example 2, the intermediate seed dough obtained by kneading was mixed with 2 by the same method as in Reference Example 1 of Table 2.
Fermentation was performed at 7 ° C. for 50 minutes, and the liquid dough that had been fermented for 50 minutes or the liquid dough that had not been fermented was added to the fermented seed dough, and the subsequent steps of main kneading were performed. (2) The bread obtained in (1) above is allowed to cool at room temperature,
After the next day and 3 days of storage, 5 panelists evaluated the scores according to the evaluation criteria shown in Table 1 above, and when the average value was taken, it was as shown in Table 8 below.

[0043]

[Table 8]

From the results shown in Table 8 above, according to the method of the present invention of Example 4, although the fermentation time of the dough was short and the bread making process was shortened, Comparative Example 5 and Reference Compared with the bread obtained in Example 2, bread having a large volume and excellent in appearance, internal phase, texture and texture / flavor can be obtained, and the obtained bread has excellent aging resistance. It can be seen that there is very little deterioration in quality even after storage for a day.

Test Example 1 (1) The same bread flour, yeast, yeast food, sugar, shortening, skim milk powder and salt as those used in Example 1 were used and shown in Tables 9 and 10 below. With the addition of the intermediate seeds, a mountain loaf bread was produced according to the same intermediate bread making method as in Example 1 in Table 2 above. (2) The bread obtained in (1) above is allowed to cool at room temperature,
After storage on the next day and after 3 days, 5 panelists evaluated the scores according to the evaluation criteria shown in Table 1 above, and when the average value was taken, the following Table 9 and Table 1 were obtained.
It was as shown in 0.

[0046]

[Table 9]

[0047]

[Table 10]

From the results of Tables 9 and 10 above, in the production of the medium-sized dough, 40 to 80% by weight of wheat flour was used based on the total weight of the flour (flour) used in the production of bread, and the bread was produced. 0.1 to 4.9% by weight of yeast based on the total weight of the flour (wheat flour) used for and 30 to 7 based on the weight of the flour (flour) used for the intermediate seed dough
It is preferable to use 0% by weight of water, and in the production of the liquid dough, 0.5 to 50% by weight of flour (flour), based on the total weight of the flour (flour) used for the production of bread, the production of bread. 0.1% by weight or more of yeast based on the total weight of flour (wheat flour) used for the above, and 1.0 to 10.0 times the amount of water and other liquid materials of the weight of flour (flour) used for the production of liquid dough. It turns out that it is preferable to use.

Test Example 2 (1) The same bread flour, yeast, yeast food, sugar, shortening, skimmed milk powder and salt used in Example 1 were used together with whole eggs, and the results are shown in Table 11 below. A confectionery bread (ampan) was produced according to the same bread making method as in Example 3 described in Table 6 above with the 70% bread blend. (2) The confectionery bread obtained in (1) above was allowed to cool at room temperature, and after being stored the next day and 3 days, it was scored by five panelists according to the evaluation criteria shown in Table 1 above, and the average thereof was obtained. When the values were taken, they were as shown in Table 11 below.

[0050]

[Table 11]

[0051]

EFFECTS OF THE INVENTION According to the method of the present invention, the fermentation time can be significantly shortened as compared with the conventional method for making bread, and breads can be produced in a short time. Breads that can be used have a large bread volume, are excellent in appearance, texture, internal phase, texture and flavor, and are of extremely high quality. Are better. Further, according to the method of the present invention, the time required for bread making is extremely short, so that it becomes possible to omit the work at midnight or early morning which has been a normal state in the bread making industry until now, and to engage in the bread making industry. It is possible to provide consumers with freshly baked delicious breads promptly, in a timely manner, and at an economical price, while achieving improvement in working conditions for workers and suppression of an increase in bread-making cost.

Claims (6)

[Claims] 1. (a) A step of kneading to produce a medium-sized dough by using a medium-dough mixture containing a part of flour, a part of yeast, and a part of water used for bread making; (b) Separately from the step (a) of (1), part of water and / or part of flour and yeast used for bread making and / or
Or a step of producing a liquid dough containing another liquid material; (c) contacting or dipping the medium dough obtained in the above step (a) with the liquid dough obtained in the above step (b) 15 Fermentation for 1 minute to 1 hour; and (d) To the fermented dough obtained in the above step (c), the rest of the material for main dough is added, and thereafter And a step of producing breads according to a bread making step; 2. In the step (a), 40 to 80% by weight based on the total weight of the flour used for baking, and 0.1 to 5.0% by weight based on the total weight of the flour used for baking. 3 based on the weight of flour used for the yeast and medium dough of
Producing a medium dough with a medium dough formulation containing 0-70% by weight of water, and in step (b) 0.5-50% by weight of flour based on the total weight of the flour used for baking. , 0.1% by weight or more of yeast based on the total weight of flour used for bread making, and 1.0 to 10.0 times the amount of water and / or other liquid materials used for the production of liquid dough. The method for producing breads according to claim 1, wherein the liquid dough is produced by using the liquid dough mixture containing the liquid dough. 3. A bread dough according to claim 1, wherein in the step (b), a liquid dough is produced by further adding 0.5 to 5% by weight of sugars based on the total weight of the flour used for bread making. Production method. 4. The step (d), wherein the amount of water added during the production of the dough is 10% by weight or less based on the total weight of the flour used for bread making. Bread making method. 5. The step (d), wherein the amount of the flour added during the production of the kneaded dough is 25% by weight or less based on the total weight of the flour used for bread making. Bread making method. 6. Breads obtained by the method according to any one of claims 1 to 5.