JPS58205450A - Production of breads - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides breads (especially steamed breads including Chinese steamed buns) using fermentation of baker's yeast, which has been widely practiced in the past, and chemical leavening agents alone or in combination with baker's yeast. A manufacturing method for breads (special steamed breads) that have a unique handmade texture (or nishi) and flavor that is different from manju or breads made with perilla (special steamed breads). Bread made with baker's yeast has a large amount of gas produced by the yeast, so the volume per unit weight of the dough is large, and the bread is generally soft, but the quality is only half the quality and the overall quality is the same. It's a little more characteristic.

In addition, in terms of flavor, bread making factories that handle large quantities of bread products and in-store bakeries are very desirable because of the unique smell of baking bread, but when you take it home and eat it after baking or steaming it, that scent is completely absent. It has also disappeared, and it has no special characteristics at all, especially when it comes to steamed bread. We have no choice but to characterize it by its tomb butter, oil, etc., and the wrapping of fruits, ingredients, etc. In view of these points, the inventors of the present invention thought about creating a product with more characteristics, and as a result of their research, they discovered a unique flavor (sour) emitted from the puffed bread itself and a chewy, chewy, elastic feel. rich, conventional
We have established a technique to make bread with unique characteristics without using yeast.

That is, the present invention uses one or more types of lactic acid bacteria, or one or more types of lactic acid bacteria and other acid-fermenting bacteria, instead of baker's yeast, and ferments at a pH of 3.5 to 5.0. This method of producing bread is characterized by using fermented dough whose pH has been neutralized by 5.5 to 7.5 after completion of the fermentation process.

Hereinafter, the content of the present invention will be explained with a comparison with the conventional baker's yeast fermentation method.

I Outline of the production flow of the conventional method using baker's yeast (example of medium dough method) (1) Flour, yeast, water, etc. (2) Mixing and kneading (3) Fermentation (alcoholic fermentation using 1 yeast) (4)
Add flour, water, salt, sugar, etc. (5) Mix and knead (
Honwakase) (6) Floor time (Nekase) (7) Division (8) Bench time (Nekase) (9) Molding 0 (I Incubation (secondary fermentation) αp Heating (baking) ■ Method of the present invention (Example) Production flow outline (1) Flour, water, etc. (2) Mixing (3) Addition of lactic acid bacteria (4) Fermentation (acid-producing fermentation by acid-producing bacteria, final pH 3,
5-5.0) (5+p) (Adjustment (1) H5, 5-7.5) (b) Addition of sugar, auxiliary raw materials such as fats and oils, chemical leavening agents, etc. (7) Mixing and kneading (8) Aging (9) Division - Molding (11 Aging: 0υ heating, basically t).While the conventional method is based on alcoholic fermentation by yeast, the method of the present invention is based on acid-producing fermentation by acid-producing bacteria such as lactic acid bacteria. For this reason, the former is the manufacturing condition management for fermentation that involves rapid gas generation (
On the other hand, the nature of fermentation is slow, and there are few restrictions on permissible temperature and time, etc., and the equipment conditions and work of the process are difficult. It is extremely easy to manage surfaces. Although lactic acid bacteria may be used in combination with the conventional method, this method is different from the method of the present invention in that it is produced using the above-mentioned flow based on alcoholic fermentation using yeast.

In the next meeting, the method of the present invention will be explained in detail.

First, the lactic acid bacteria are planted in a flour dough by dispersing them in a suspension state or by directly rubbing them on a flat medium, and the dough is kneaded for a few more minutes to evenly disperse the lactic acid bacteria throughout the dough. Let it ferment. Fermentation conditions vary depending on the season and the environmental equipment of the workplace, but in the low temperature range it is possible to use an OC where the water does not freeze, and in the high temperature range it is possible to reach 40°C. It takes a short time, but at room temperature (around 20r) it takes about 10 to 15 hours.

When acid-fermenting bacteria other than lactic acid bacteria, such as acetic acid bacteria, are used together, they may be mixed with lactic acid bacteria and fermented in the same manner as above, or separately fermented bacteria may be mixed and used. The type of lactic acid bacteria used in the present invention is not particularly limited, and may include Lactobacillus blankrum.

The fermentation end point is when the pH of the dough is 3.5 to 5.0. Preferably, it is 40 to 4.7, and within this range, a sour odor (cheese odor, acid odor) will occur, and at the same time the biopsy tool disappears, the volume of the body will also be about 1.5. It will swell by ~2 times.

Although this pH reduction depends on the production of organic acids, usually 100 to 300 mg% of lactic acid or acetic acid is accumulated during fermentation. Also, this dough has a slightly sticky consistency,
When neutralized at pH 5.5 to 7.5, it becomes a gluten-like dough that is easy to spread and has a lot of elasticity. This will happen.

As a neutralizing agent, flowers, trees, and other edible materials that are not likely to impair flavor are appropriately selected and used.

Based on this fermented dough? - If necessary, add auxiliary materials (sugar, oil, fat, etc.) depending on the type of desired product, adjust the hardness of the dough with a small amount of water or flour, and then add chemical leavening agents as necessary. The final dough is obtained by kneading for a short time to disperse the mixture evenly.

All commonly used chemical swelling agents can be used.

After incubating the mixture for a while, preferably at room temperature, it is divided into t pieces in an appropriate amount depending on the purpose, and further molded and aged. During ripening, individual molded solids tend to dry out 1., so humidify them.
GT set to relatively high temperature (30-40C) environmental conditions
It is desirable to complete the process in 15 to 30 minutes.

The molded solid after aging is heated a final time to produce a product, but steaming has the best palatability, and a product of about 40V can be steamed in about 10 minutes. Also, after rolling out the dough into a flat plate and half-baking it in the oven, you can top it with sauce, cheese, etc. and bake it as a pizza, or you can roll it out to a thin layer and wrap it around things such as cakes or cooking utensils. It can also be used in a wide variety of cooking applications, such as steaming it, making it into Chinese buns, cooking it in oil and soot, or eating it as donants.

Further, it goes without saying that the dough produced by the method of the present invention or the final product using the dough can be stored in a frozen or refrigerated state and provided as frozen dough, refrigerated dough, frozen bread, or refrigerated breads.

As described in detail above, the present invention allows bread products of different quality from conventional yeast-based bread products to be produced after being heated in frozen pizzas, Chinese buns, in-store bakeries, restaurants, etc. It can be manufactured as a ready-to-sale product.

In the above explanation, we have mainly described examples of bread manufacturing methods that use wheat flour as the main ingredient. It is possible to make changes as long as it does not hinder the achievement of the purpose of the present invention.
I will explain this.

Example 1 Examples of trial production of small steamed bread and pizza using the method of the present invention and the results of their evaluation using sensory test 1.

Blend a) Flour 300f water
+5OfLactic Acid Bacteria Seeds
50. (Note) Knead pre-cultured lactic acid bacteria with 1009 flour and 50 f of water, plant in a dough, leave at room temperature for 1 day, and adjust the amount of lactic acid bacteria to 108/11) Mouth) Fermented dough 5002 sugar
252 lard 25f water 5 and chemical leavening agent (-Qi) formula 15゜1n1λ dough mixer 1 thick, low speed 2 minutes, high speed 3
The dough was kneaded for 5 minutes and fermented in a fermenter at 30-35C for 5 hours.

2) Add water to the fermented dough and pH 4.4 at the end of fermentation.
Neutralize and adjust the pH to 6.7, add sugar and lard, and knead for 5 minutes at medium speed with a dough mixer.Finally, add the chemical leavening agent and knead for another 2 minutes at medium speed. , and the finished dough.

3) After incubating this dough for 10 minutes at room temperature, one type of dough is 40
Divide 2/l Kodou into rounds and use them for steamed bread, and use the other type to divide into 50t/1 into balls, then roll them out with a rolling pin to a disc thickness of 5 yen, and roll them out for pizza. It was molded as.

4) For the two types molded in 3), use a home fermenter for 35
c, 4 degrees 70. Adjust the medium size and let it stand for 30 minutes.
After aging, it was steamed in a steamer for about 7 minutes.

5) Regarding the steamed bread, compared with the same shape prototype made using the conventional method (using baker's yeast), even if pizza t fails, the same shape of the pizza stand and water droplet prototype made using the conventional method were compared. Pizzas were baked on a pizza stand with the same amount of pizza sauce and cheese on each pizza under the same conditions at 200C, and a taste test was conducted on each pizza by 10 panelists.

<Evaluation results based on taste test> The evaluation criteria for each evaluation item are very good (5 points), moderately good (4 points), average (3 points), moderately bad (2 points), and very bad. It was evaluated as poor (1 point) based on the scoring method.

Table 1: Steamed bread (n-10) Table 2: Visa (n=IQ) (Evaluation items that mainly include cheese and sauce other than typhoons are omitted) As mentioned above, steamed bread has a good glossy appearance. There was a tendency for this method to be somewhat preferred due to the fact that it did not feel powdery and had good texture.Also, as a pizza stand, tastes were divided, and it was preferred as much as the conventional method.

Example 2 Steamed bread variety trial production example according to the present invention [Formulation] a) Wheat flour 3002 Water 160 7 lactic acid bacteria dough 80 ml) Fermented dough 540 Sugar 201/ Lard 30 Plain water 5 // Wheat flour,, 20 ( *Similar to Example 1) A single-layer mixture was mixed at a dough mixer meeting for about 5 minutes to make a dough, and fermented for 3 to 4 hours in an environment of 30 to 35C.

2) The pH of the fermented dough was adjusted from 4.0 to pH 7 with t water, sugar and lard were added, and the mixture was further mixed with a dough mixer for about 5 minutes, and flour was added to adjust the hardness to obtain a finished dough.

3) After boiling this dough at room temperature for 20 minutes, roll it out to a thickness of about 20~30cm per piece. They were cut into square or round shapes, cooled for about 10 minutes, and then steamed.

When this product was served with yakiniku dishes, etc., it had a satisfying quality that had a crisp taste that matched well with spicy dishes.

Example 3 Example of trial production of steamed bread variety according to the present invention [Formulation] a) Wheat flour 300 v Water 160 No. Acetobacter seed dough 60 ・Fermented dough 5202 Glucose 25 lard 25 Water 7 Milk flavor 0,5 〃 Dough kneaded with 20 〃 wheat flour, planted in dough, left under electric heating for 2 days, and the acetic acid bacteria were reduced to 10' to 107/2: AJil.

Steamed bread was prepared in the same manner and under the same conditions as in Example 2 using the above-mentioned formulations (a) and (b). The obtained product had a crispy flavor and a satisfying texture.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] 1. A method for producing breads using fermented dough using baker's yeast, in which one or more lactic acid bacteria or one of the lactic acid bacteria and other acid-fermenting bacteria are used instead of baker's yeast. A method for producing bread, characterized in that one or more seeds are used, fermented dough is fermented at a pH of 3.5 to 5.0, and then the pH is neutralized to 5.5 to 7.51. 2. The method for producing bread according to claim 1, characterized in that one or more chemical leavening agents are further used in combination.