JPH0919258A - Premix for automatic bread baking machine for home use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread-baking premix bakable in a bread mold having a kneading blade, held in a heating chamber and capable of successively performing a series of procedures from the kneading to the baking in the bread mold. SOLUTION: This premix is composed of 100 pts.wt. of wheat flour, 4-6 pts.wt. of sugar, 3-5 pts.wt. of shortening, 2-3 pts.wt. of skim milk powder and 1-2 pts.wt. of salt. The premix is mixed with 72-86 pts.wt. of water and 0.5-5 pts.wt. of yeast (based on 100 pts.wt. of wheat flour) and a loaf of voluminous bread having excellent taste and feeling is easily produced from the dough by an automatic bread baking machine for home use.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a premix for bread making in which a series of steps such as kneading, fermentation, degassing and baking of breadmaking raw materials are performed in the same bread mold.

[0002]

2. Description of the Related Art In the manufacture of breads, conventionally, the mixing, kneading, fermentation, degassing, baking, etc. of the raw material components are carried out sequentially by machine or manually by using different instruments and devices. Was there. In particular, when bread is manufactured at each home, the above-described operations are mainly performed manually, and in particular, kneading of bread dough needs to be performed for a long time with emphasis,
This requires time and effort. In addition, considerable skill and intuition are required for the dough kneading condition, fermentation state, degassing, baking conditions and the like. Therefore, bread made at home has a flavor that is not found in commercially available bread, and despite the fact that freshly baked bread can be eaten, the above-mentioned hindrance has hindered the spread of bread making at home.

[0003] By the way, in recent years, kneading of bread dough, fermentation,
A so-called automatic home baking machine has been developed and sold, in which each process such as degassing and baking is automatically and continuously performed by a single machine. Baking at home has become easier, and home baking has become easier. You can now eat bread. By the way, bread obtained by such an automatic home bread maker is still not sufficiently satisfactory in terms of taste, etc., compared to bread obtained by conventional manual operation or commercially available bread. The production of delicious bread by a home bread maker was required.

[0004]

The object of the present invention is to use in an automatic home bakery machine for sequentially performing a series of steps such as kneading of bread dough, fermentation, degassing and baking, in an automatic home baking machine, which is excellent in taste, sudachi and touch. And to provide a premix for making large volume bread.

[0005]

[Means for Solving the Problems] Various improvements have been attempted so far in order to produce bread having an excellent taste by using an automatic home baking machine or the like. However, most of them are improvements in equipment or processes accompanied by equipment improvement, and little is known about improvements in raw materials for bread making and compounding. The present inventors, as seen in an automatic home baking machine, kneading of raw materials, fermentation, degassing, in baking technology to perform all steps such as baking in the same bread mold,
In order to produce bread with better taste and the like, various studies have been continued, particularly from the viewpoint of raw materials and blending. As a result, flour 10
0-6 parts by weight of sugar 4-6 parts by weight, shortening 3
To a premix containing ５5 parts by weight, 2-3 parts by weight of skim milk powder and 1-2 parts by weight of salt, yeast 0.5 was added.
Kneading, fermenting, and kneading in the same bread mold with kneading blades using a material added with ~ 5 parts by weight and 72-86 parts by weight of water.
When degassing and baking were performed, it was found that there was no inferiority in terms of taste and the like compared to conventional handmade bread or commercially available bread, and it was also found that a large-volume bread was obtained, and the present invention was completed. Was.

Accordingly, the present invention provides a bread maker which manufactures bread by putting a raw material for bread into a bread mold with kneading blades inserted into a heating tank and sequentially performing a series of steps from kneading to baking in the bread mold. That is, flour 1 for an automatic home baking machine.
4-6 parts by weight of sugar, 3-5 parts by weight of shortening, 2-3 parts by weight of skim milk powder and 1-2 parts of salt based on 00 parts by weight
Pertains to a premix containing parts by weight. This premix is used in the production of bread, with 0.5 to 5 parts by weight of yeast and 72 to 86 parts of water per 100 parts by weight of flour.
Used by adding parts by weight.

Regardless of machine-made bread and hand-made bread, in the conventional bread-making technology, about 65 parts by weight or less of water is appropriate for 100 parts by weight of flour, and more water is used. When used, the dough becomes sticky and the workability deteriorates, and the obtained bread has a large amount of water and the taste is reduced (clumping), and the bread becomes thicker and the film becomes thicker and has a smaller volume. Was. for that reason,
Even when bread is manufactured using a so-called automatic home bread maker, bread is manufactured with an appropriate amount of water of about 65 parts by weight or less based on 100 parts by weight of flour.

[0008] By the way, the automatic home bread maker is kneading,
All processes such as primary fermentation, degassing, final fermentation and baking are performed in the same bread mold with kneading blades,
The manufacturing method is significantly different from that of a conventional machine-made bread or hand-made bread in which each process is performed using another apparatus, device, place, or the like. Particularly, in the case of an automatic home baking machine, the dough after the final fermentation is gradually heated to the baking temperature in the bread mold as it is, and is baked, and at this point, the dough after the final fermentation is previously heated to the baking temperature. There is a significant difference from the conventional baking technique in which the material is inserted into a heated furnace with a large temperature difference and baked. Therefore, in the bread making method using, for example, an automatic home bread maker, which is greatly different from the conventional bread making technique, the mixing amount of water is about 65 parts by weight or less (based on 100 parts by weight of flour), which has been conventionally regarded as an appropriate amount. According to the conventional production methods described above, the taste and the like of the obtained bread are inferior, and the bread volume is not sufficient.

On the other hand, in the present invention, a series of steps including kneading, primary fermentation, degassing, final fermentation and baking are performed in the same bread mold with kneading blades, for example, an automatic home bread maker. In bread making technology using a machine, by adding water in a proportion of 72 to 86 parts by weight with respect to 100 parts by weight of flour, which was conventionally regarded as an inappropriate amount,
Unexpectedly, a loaf of bread was obtained which had excellent taste, fluffiness, texture and the like and was large in volume.

The premix of the present invention comprises 4-6 parts by weight of sugar and 3-5 parts of shortening per 100 parts by weight of flour.
It contains 2 to 3 parts by weight of skim milk powder and 1 to 2 parts by weight of salt, but 72 to 86 parts by weight of water and 0.5 to 5 parts by weight of yeast are added to 100 parts by weight of flour in baking. You. The yeast may be mixed into the premix and charged into the bread mold from the beginning with water, or the premix and water may be charged into the bread mold and kneaded with the dough, then the yeast added and further kneaded. Is also good. When yeast is mixed with other raw materials from the beginning and charged in a bread mold together with water, kneading can be started after the charged materials are left in the bread mold for a predetermined time. However, the neglect can be omitted. If the yeast is added during kneading, after the first kneading, the dough may be aged for a predetermined period of time, and then the yeast may be added and further kneaded, or the kneading may be resumed immediately after adding the yeast after the first kneading. Is also good.

The bread mold used in the present invention is usually made of a heat conductive metal and has a kneading blade at the bottom thereof. The inner surface of the bread mold and the kneading blades are usually designed so as not to cause burns and adhesion of materials. For example, the inner surface of the bread mold is coated with a fluorine resin. Kneading of dough is usually about 28
３０30 ° C., about 10 to 30 minutes when yeast is added to the dough from the beginning, about 15 to 40 minutes before yeast addition when yeast is added during kneading, after yeast addition For about 4-7 minutes. When the yeast is charged in a bread mold together with other ingredients and water from the beginning, the standing time between charging and kneading is usually about 0 to 0.
8 hours. When yeast is added during kneading, the above-mentioned setting time between the first kneading and the addition of yeast is usually about 0 to 9 hours. The kneaded dough is then subjected to primary fermentation. Primary fermentation is usually about 4
Perform for 0 to 60 minutes. The primary fermented dough is then degassed. Degassing may be performed once but several times (usually 2-3
Times). The degassing may be performed during the primary fermentation or may be performed after the primary fermentation.

[0012] The degassed dough is then subjected to final fermentation. The final fermentation is usually performed at about 30-32 ° C for about 50-75 minutes. After the final fermentation, the temperature of the bread mold is usually about 160-18.
Heat to 0 ° C. and bake for about 20-50 minutes to bake bread. The baked bread may be removed from the bread mold immediately, or may be removed at a desired temperature, usually kept at about 40 to 150 ° C. in the bread mold. In carrying out the above series of steps, it is convenient to use various types of automatic home baking machines that are commercially available as automatic home baking machines.

In the present invention, strong flour commonly used for bread production is usually used as flour. If necessary, up to about 50% by weight of the strong flour may be used as semi-strong flour, medium flour,
It may be replaced with other flour such as flour, rye flour or the like. At this time, it is preferable to adjust the amount of water to be added according to the protein content of the raw material powder. For example, if the protein content is about 12% by weight
When using the strong flour of No. 1, it is preferable to add 72 to 78 parts by weight to 100 parts by weight of the strong flour, and when using the strong flour having a protein content of about 13.5% by weight,
The amount of water is preferably 76 to 86 parts by weight based on 00 parts by weight. As the sugar, purified sugar is usually used, but other powdered sugars may be used. In the present invention, the shortening is used because the shortening contains little water and has excellent plasticity as a fat and oil, and is more stable, has a long shelf life and is more suitable. Further, in the present invention, skim milk powder is used as a milk component, but the buffering action of skim milk powder prevents a decrease in pH of the dough due to yeast. If the amount of skim milk powder is less than 2 parts by weight, the pH of the dough is too low, and if it is more than 3 parts by weight, the dough becomes too hard to be appropriate. Furthermore, it is necessary to mix wheat flour, sugar, shortening, skim milk powder and salt in the above-mentioned specific ratios defined in the present invention in order to produce a bread having good taste and large volume. Moreover, it is more desirable that the raw materials are uniformly mixed in advance to form a pan mix as described above.

In the present invention, raw yeast,
Although any of dry yeast can be used, dry yeast is desirable from the viewpoint of easy handling and uniform mixing. In the case of dry yeast, 0.5 to 1.5 parts by weight, more preferably about 1.0 part by weight, per 100 parts by weight of flour.
Parts by weight, 1.5 to 5 parts by weight, more preferably about 2.0 parts by weight in the case of raw yeast. In the present invention, other auxiliary materials used for baking may be added as necessary.

The present invention will be specifically described below with reference to examples, but the following examples do not limit the present invention.

[0016]

【Example】

Examples 1 to 4 Strong wheat flour (crude protein content 12.0%) 100 parts by weight (hereinafter referred to as) sand sugar 4 〃 skimmed milk powder 2 〃 shortening 4 〃 food salt 1.7 〃 water 72-78 〃 It was put in the bread mold of an automatic home baking machine, 1 part of dry yeast was further put in the yeast container of the baking machine, the time until baking was set to 10 hours, and the switch was turned on. The composition except yeast was kneaded for about 30 minutes, and aged for about 6 hours after completion of kneading. Next, dry yeast was charged and kneaded for about 5 minutes. Thereafter, primary fermentation was carried out in the same vessel at a temperature of about 29 ° C. for about 1 hour. Thereafter, the mixer blades were rotated to perform the first degassing, and thereafter the second and third degassing were performed about every 20 minutes while the fermentation was continued. Next, the final fermentation was performed at the same temperature for 1 hour, and then 29
Temperature from about 170 ° C to about 170 ° C in about 25 minutes.
For 30 minutes. After baking, the obtained bread (mountain type bread) was taken out from the bread mold and allowed to cool. Table 2 shows the results of the measurement of the weight, volume, and specific volume of the obtained bread, and the results of quality evaluation performed by 10 panelists based on the evaluation criteria table shown in Table 1. The specific volume was calculated by the following equation.

[0017]

[Equation 1]

Comparative Examples 1 to 3 Bread was obtained in the same manner as in Examples 1 to 4, except that the amount of water to be mixed was changed to 70 parts and 88 parts as shown in Table 2. Measurement and quality evaluation of the obtained bread were performed in the same manner as in Examples 1 to 4, and the results are shown in Table 2.

[0019]

[Table 1]

[0020]

[Table 2]

Examples 5 to 11 and Comparative Examples 4 to 6 In Examples 1 to 4, strong wheat flour (crude protein content of 12.
0%) instead of strong flour (crude protein content 13.5%)
Example 1 except that the amount of water added was as shown in Table 3
The bread was obtained in the same manner as in # 4. Measurement and quality evaluation of the obtained bread were performed in the same manner as in Examples 1 to 4, and the results are shown in Table 3.

[0022]

[Table 3]

Example 12 Strong wheat flour (crude protein content 12.0%) 100 parts Sand sugar 6 parts Nonfat dry milk 3 parts Shortening 4.5 parts Food salt 1.7 parts Dry yeast 1 part Water 72 parts The above bread mixture is automatic I put it in the bread mold of my home bread machine and turned on the switch. About 20 with the mixer blade
After the completion, primary fermentation was performed at a temperature of about 28 ° C. for 60 minutes. Next, after about 25 minutes of kneading,
Fermentation was performed for 0 minutes, and the dough was rotated and rounded. Next, the final fermentation was performed at 28 ° C. for 75 minutes, and after baking for 50 minutes, the bread was blown out from an air duct for about 20 to 30 minutes and cooled, and the obtained bread (mountain-shaped bread) was taken out from the bread mold. The measurement and quality evaluation of the obtained bread were performed in Examples 1 to 4.
Performed in the same manner as in Example 4, and the results are shown in Table 4.

As a comparison, a mixture having the same composition as that of Example 12 was produced by a straight method using an ordinary bread machine without using an automatic home bread machine (Comparative Example 7). That is, all ingredients except shortening are put into a mixer for baking, kneaded at low speed for 2 minutes, medium speed for 4 minutes and high speed for 1 minute, then shortening is added, and further at medium speed for 3 minutes,
The mixture was kneaded at a high speed for 2 minutes (kneading temperature: 28 ° C.). Next, the first fermentation was performed at a temperature of 27 ° C. and a humidity of 75% for 90 minutes. After the punching, the fermentation was further performed for 30 minutes under the same conditions. The dough was divided into 495 g portions, and after taking a bench time for 25 minutes, degassing molding was performed and the mold was packed. Next, the final fermentation (furo) was performed under the conditions of a temperature of 38 ° C and a humidity of 85%, and baked in an oven at a temperature of 210 ° C for 35 minutes to obtain bread. The measurement and quality evaluation of the obtained bread were performed in the same manner as in Examples 1 to 4,
It is shown in the table.

[0025]

[Table 4]

Examples 13 to 16 and Comparative Examples 8 to 10 In Examples 1 to 4, the time until firing was set to 4 hours, the setting time was set to 0, and the amount of water to be added was changed to 5 times.
Bread was obtained in the same manner as in Examples 1 to 4, except that the amounts shown in the table were used. Example 1 Measurement and quality evaluation of the obtained bread
The results are shown in Table 5.

[0027]

[Table 5]

[0028]

In the present invention, when the bread raw material is put in the bread mold with the kneading blades inserted in the heating tank, and a series of steps from kneading to baking are sequentially performed in the bread mold to produce bread, 72 to 86 parts by weight of water and 72 to 86 parts by weight of water as a raw material for bread containing 4 to 6 parts by weight of sugar, 3 to 5 parts by weight of fats and oils, 2 to 3 parts by weight of skim milk powder and 1 to 2 parts by weight of salt with respect to 100 parts by weight of wheat flour. By adding 0.5 to 5 parts by weight, bread having a larger volume and better taste, sudachi, and tactile sensation can be produced as compared with the prior art in which a smaller amount of water was added. .

Claims (1)

[Claims] 1. Sugar 4 to 6 per 100 parts by weight of flour.
Parts by weight, shortening 3-5 parts by weight, skim milk powder 2-3
A premix for an automatic home baking machine containing 1 part by weight and 1 to 2 parts by weight of salt.