JPS61195637A - 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 "Field of Industrial Application" The present invention relates to a novel method for producing bread, and more specifically,
This is a completely new bread making method that takes advantage of the advantages of the direct kneading method (straight method), which is said to produce the most delicious bread, but eliminates the disadvantages of that method, and also uses yeast that suppresses fermentation at low temperatures. In particular, the present invention relates to a completely new bread-making method for producing more delicious breads in a more rational manner.

``Conventional techniques and problems'' Conventional bread-making methods include the straight method and the dough method. The straight method requires flour, yeast, yeast food, sugar,
Mix and knead all the ingredients such as salt, oil, dairy products, water, etc.
After fermenting at ℃ for about 2 hours, divide it into the specified weight, roll it up, take another 15 to 20 minutes on the bench, then mold it into any shape, and leave it at about 40℃ and humidity of 80 to 90% for about 50 minutes. By fermenting and then baking at about 200°C, all the ingredients are sufficiently fermented in a relatively short period of time, resulting in very delicious bread with the aromatic fermented odor of wheat flour. However, if the fermentation temperature, fermentation time, etc. are even slightly off, it will not be possible to obtain uniformly good bread, which requires strict control.Furthermore, the mechanical resistance of the dough is weak, making it unsuitable for mass production. contains problems. .

On the other hand, the medium dough method involves kneading flour, yeast, yeast food, and water, which are some of the ingredients, for 4 to 4.5 hours (28 to 30 hours).
℃) After fermentation, add sugar, salt, fats and oils, dairy products, etc. and perform the final kneading. After 15 to 20 minutes of floor time,
This is a manufacturing method in which the dough is divided into pieces of a predetermined weight, rounded, and then left on the bench for another 15 to 20 minutes, then molded into any desired shape, and then baked in the same process as the straight method described above. This bread-making method allows you to obtain bread suitable for mass production with a fine inner texture, but it takes 7 to 70 minutes to bake the bread.
It took 8 hours and 10 hours to cool down and make it ready for shipping.
It takes a long time, about hours. However, in order to be in time for the store's opening in the morning, the work must be done early in the morning or late at night.Due to such harsh labor, it is not only difficult to secure labor, but also labor management is difficult. or,
In the dough method, 50-70% of the flour is fermented with yeast, yeast food, and water for a sufficient period of time, but after the final kneading, the remaining 50-30% of the flour is mixed with oil, fat, salt, dairy products, The fermentation time of water, etc. is insufficient, and the flavor is inferior to that of the straight method. As a way to overcome the shortcomings of this method, fermentation using medium seeds, which requires a long time, is carried out the evening before.
This method of bread making is made by making a medium dough, refrigerating it at night, and making the final dough the next morning, which essentially shortens the time and bakes the bread in the usual way. However, due to the fast fermentation speed at low temperatures, the fermentation odor in medium fermentation is too strong, and the fermentation flavor when combined with wheat flour, fats and oils, and dairy products is rather poor. Therefore, streamlining the process without sacrificing flavor has been a longstanding concern not only in the bread manufacturing and retail industry but also in major manufacturers.

"Means for Solving the Problems" In view of the above circumstances, the present invention has been developed as a result of intensive research to solve the above problems, and it is possible to streamline the conventional bread making process at once, and to produce bread with good flavor. The present invention provides a method for manufacturing.

That is, the present invention uses flour, yeast, yeast food, sugar,
The first dough, which is a mixture of salt, oil, fat, water, etc., is refrigerated at a low temperature, and then the same or similar materials as the first dough are mixed into the first dough.
The content is a method for producing bread, which is characterized in that bread is made using a second dough that has been kneaded again in addition to the dough.

In the present invention, "a material similar to the first dough" refers to a case where, for example, a material consisting of the material of the first dough is removed, or conversely added, or the blending ratio is changed.

In the present invention, the low-temperature fermentation of the first dough is carried out even under relatively mild (or wide temperature range) refrigeration conditions by using yeast that has the ability to suppress fermentation power in the low temperature range of -5 to 15 degrees Celsius. Stable fermentation is maintained, which solves one of the problems with conventional methods.
Bread with good flavor can be obtained without deterioration of flavor due to overfermentation. Examples of yeast that have the ability to suppress fermentation power in the low temperature range of -5 to 15°C include Satucharomyces cerevisiae IAM4274 (hereinafter referred to as
(abbreviated as IMA4274).

Hereinafter, the present invention will be described in detail based on experimental examples.

Experimental Example 1 Using yeast IAM4274, bread dough (first dough) was prepared according to the following formulation and
) is pre-fermented, punched (gas degassed) and then fermented in a low temperature range (
The fermentation power (amount of carbon dioxide gas produced) was measured at 0 to 15°C. The results are shown in Figure 1. In addition, in the same figure, the numbers in circles are values with the fermentation power at 30'c being 100 (the same applies to Comparative Experimental Example 1).

(Composition) Strong wheat flour 100 (parts by weight) Yeast (IAM4274) 3 Yeast food 0.1 Sugar
5 Salt 2 Oil 5 Water
66 (Process) Dough kneading Low speed 4 minutes, medium speed 5 minutes, high speed 1 minute Kneading temperature 2
4℃ fermentation 60 minutes, 28℃ - Punch (gas degassing) Comparative Experiment Example 1 Fermentation power was increased in the same manner as Experiment Example 1, except that the yeast (I AM4274) in the formulation of Experiment Example 1 was replaced with conventional yeast. was measured, and the results are shown in FIG.

As is clear from FIG. 1, IAM4274 has an extremely low fermentation power in the low temperature range of 0 to 15°C compared to conventional yeast. This is not because the fermentation power of the yeast is weak, but because the yeast suppresses its own activity in this temperature range, and when the temperature is returned to the temperature suitable for fermentation (28-30℃), it shows its original strong fermentation power again. be.

Experimental Example 2 After fermenting (storing) the first dough obtained in Experimental Example 1 at a low temperature for 16 hours and 40 hours, the following formulation (
A second dough (re-kneaded) was prepared by following the steps (the formulation of the first dough was also rewritten) and a loaf of bread was baked. The characteristics and physical properties of the obtained bread are shown in Table 1.

(Blend) (1st dough) (2nd dough) Strong wheat flour 100 (parts by weight) 100 (parts by weight) Yeast (M4274 to ■) 3
3 Yeast food 0.1 0.
1 Sand Saitang 5
5 salt
22 Oil and fat 55 Skimmed milk powder 22 Water 6666 (process) Dough kneading (first dough) Low speed 4 minutes, medium speed 5 minutes, high speed 1 minute Kneading temperature 24℃ Prefermentation 60 minutes, 28℃ - bunch (gas degassing) → low temperature Fermentation 16-40 hours (3℃±2℃) Dough mixing (second dough) Low speed 4 minutes, medium speed 6 minutes, high speed 1 minute Kneading temperature 28℃ Floor time 20 minutes divided 240g Bench time 15 minutes Molding foil 40℃ (Humidity 90%) Bake for 50 minutes 200℃, 40 minutes Comparative Experimental Example 2 Bread was made using the same recipe and process as in Experimental Example 2, except that the yeast (I AM4274) was replaced with conventional yeast. Table 1 shows the characteristics and physical properties of the bread.

Table 1 (Note) Regarding appearance, inner layer, flavor and texture, please refer to Panel
Shown as the average value of the 5-point evaluation method by 10 people (the same applies below)
.

Experimental Example 3 A first dough was prepared using the following formulation and process, and fermented (stored) at a low temperature in the same manner as in Experimental Example 2, and then a second dough was prepared to make sweet bread. The characteristics and physical properties of the sweet bread are shown in Table 2.

(Composition) (1st dough) (2nd dough) Strong wheat flour 80 (parts by weight) 80 (parts by weight)
Usuba Flour 2020 Yeast (IAM4274') 3.5
3.5 yeast food 0.1
0.1 egg 1010 sugar
2525 Salt 11 Shortening 55 Skimmed milk powder 33 Water 5252 (Process) Dough kneading (first dough) Low speed 4 minutes, medium speed 6 minutes Kneading temperature 24℃ Prefermentation 60 minutes, 28℃-punch (gas removal) → Low temperature fermentation 16 ~40 hours (3℃±2℃) Dough mixing (second dough) Low speed 5 minutes, medium speed 6 minutes, high speed 1 minute Kneading Temperature 28℃ Floor time 30 minutes divided 40g Bench time 15 minutes Molding foil 40℃ (humidity) 90%) Bake for 50 minutes 200°C, 10 minutes Comparative Experimental Example 3 Bread was made using the same formulation and process as Experimental Example 3, except that the yeast (IAM4274) was replaced with conventional yeast. I made sweet bread. Characteristics and physical properties are shown in Table 2.

From the results in Tables 1 and 2 of Table 2, it is clear that when IAM4274 is used, good loaf bread and sweet bread can be obtained even if left in a fermented state at a low temperature for about 40 hours. Therefore, if the second dough is made at a desired time within a range of about 40 hours in the low temperature range, it is possible to provide high-quality bread, making it possible to streamline work by avoiding early morning or late night work. It becomes possible.

The ratio of flour in the middle dough in the conventional middle dough method is 30 to 100.
Weight%. When the ratio is 30 to 50% by weight, unless the fermentation time is prolonged, the degree of ripening of the dough during main kneading will be insufficient and good bread will not be obtained. However, if the fermentation time is increased, the alcoholic and sour odor becomes too strong in relation to the fermented product, and the flavor deteriorates. In addition, in the case of 100% by weight medium-sized dough, if the fermentation time is not shortened, it will overripen, requiring strict time management, and at the same time, even though the dough is the same, there will be large variations between the first and last processed dough. and therefore not suitable for mass production. For this reason, a medium content of 70% by weight is most preferred.

In contrast, in the present invention, the direct kneading method (straight method)
By taking advantage of the fact that all ingredients and their total blending amount contribute to fermentation, which is the root of improving the flavor, we have overcome the poor mechanical resistance caused by over-ripening by using yeast that suppresses fermentation by itself at low temperatures. By adding the same or similar raw material composition as the first dough to create a second dough, we can provide more leeway in production control and rationally manufacture delicious bread. I'm glad you made it possible.

In the present invention, the pre-fermentation of the first dough (carried out in the pre-process of the second dough) is extremely effective in developing the self-inhibiting power of yeast in a low temperature range, although the reason for this is not clear. In this case, by punching (degassing) after the pre-fermentation, the expression of the self-inhibiting ability of the yeast can be further effectively enhanced. Prefermentation may be carried out for about 20 to 90 minutes at a normal fermentation temperature, for example. Incidentally, when the refrigeration temperature is relatively high (5°C or higher), the above-mentioned preliminary fermentation can be omitted.

"Examples" The present invention will be described below with reference to Examples and Comparative Examples, but it goes without saying that the present invention is not limited by these in any way.

Example 1 The first dough (
Bread was fermented at 3°C ± 2°C for 16 hours and baked according to the formulation and process shown in Experimental Example 2. Table 3 shows the physical properties and product characteristics of the obtained bread.

Example 2 Sweet bread was baked according to the same recipe and process as in Experimental Example 3, except that the first dough was fermented at 3°C±2°C for 16 hours. Table 3 shows the physical properties and product characteristics of the resulting sweet bread.

Example 3 The first dough (
Bread was baked in the same manner as in Example 1, except that the bread was not pre-fermented and was fermented at 10°C±2°C for 16 hours. Table 3 shows the physical properties and product characteristics of the obtained bread.

Comparative Example 1 Bread was baked using the dough method according to the following formulation and process, and the physical properties and characteristics of the product were examined. The results are shown in Table 3.

(Blend) Medium dough Kneaded strong wheat flour 70 (parts by weight) 30 (parts by weight)
Conventional yeast 3 Yeast food 0.1 Water 4028 Sugar
5 salt
2 Skimmed milk powder
2 fats and oils 5
(Process) Dough kneading (medium dough) 3 minutes on low speed, 1 minute on medium speed Kneading temperature: 24℃ Fermentation 4.5 hours, 28℃ Main kneading 4 minutes on low speed, 4 minutes on medium speed, 3 minutes on high speed Kneading temperature 2
8℃ Floor time 15 minutes divided 240g Bench time 15 minutes Molded foil 40℃ (90% humidity), 50 minutes baking 200
℃, 40 minutes Comparative Example 2 Sweet bread was baked by the dough method according to the following formulation and process, and the physical properties and characteristics of the product were investigated. The results are shown in Table 3.

(Blend) Medium dough Kneaded strong wheat flour 70 (parts by weight) 10 (parts by weight)
Usuba flour 020 Conventional yeast 3.5 Yeast food 0.1 Water 4012 Sugar
520 Salt 1 Skimmed milk powder
3 eggs
10 fats and oils
5 (Process) Dough mixing (medium dough) Low speed 3 minutes, medium speed 1 minute Kneading temperature 25℃ Fermentation 2.5 hours Main kneading Low speed 4 minutes, medium speed 6 minutes, high speed 1 minute Kneading temperature 2
8℃ Floor time 15 minutes divided 40g Bench time 15 minutes Molded foil 40℃ (90% humidity), 50 minutes baking 20
0°C, 10 minutes Comparative Example 3 Bread was baked using the same formulation and process as in Example 1, except that the yeast (IAM4274) was replaced with conventional yeast. Table 3 shows the physical properties and product characteristics of the obtained bread.

Comparative Example 4 Sweet bread was baked using the same formulation and process as in Example 2, except that the yeast (IAM4274) was replaced with conventional yeast. Table 3 shows the physical properties and product characteristics of the resulting sweet bread.

Comparative Example 5 Bread was baked by the direct kneading method according to the following formulation and process, and the physical properties and characteristics of the product were examined, and the results are shown in Table 3.

(Blend) Strong wheat flour 100 (parts by weight) Conventional yeast
3 Yeast food 0.1 Sand tJIi 5 Salt
2 Fats and oils 5 Skimmed milk powder 2 Water 68 (Process) Dough kneading 5 minutes on low speed, 4 minutes on medium speed, 3 minutes on high speed Kneading temperature 2
8℃ fermentation 2.5 hours, 28℃ punch (gas degassing) fermentation 0.5 hour division 240g Bench time 15 minutes molding foil 40℃ (humidity 90%), 50 minutes baking 200
℃, 40 minutes Comparative Example 6 Sweet bread was baked by the direct kneading method according to the following formulation and process, and the physical properties and characteristics of the product were investigated. The results are shown in Table 3.

(Composition) Strong wheat flour 80 (parts by weight) Thin blade flour
20 Conventional yeast 3.5 Yeast food 0.1 Egg 10 Sugar 25 Salt 1 Shortening 5 Skim milk powder 3 Water 52 (Process) Dough kneading Low speed 5 minutes, medium speed 6 minutes, high speed 1 minute Kneading temperature 2
8℃ fermentation 2.5 hours, 28℃ division 40g bench time 15 minutes molding foil 40℃ (humidity 90%), 50 minutes baking 200
°C, 10 minutes eruption Φ: 4 d; . . As is clear from Table 3, the examples of the present invention are comparable in appearance to the conventional dough-doughing method and the direct kneading method, which provide delicious bread, in both loaf bread and sweet bread. Moreover, it has even better flavor and texture. still,
The present invention is suitably applied to all products that use yeast as a leavening agent, such as white bread, sweet bread, Chinese steamed buns, and yeast donuts.

As mentioned above, according to the present invention, ■ By adding sugar, salt, oil, etc. to the first dough,
During the pre-fermentation and/or low-temperature fermentation stages, these ingredients produce fermentation products with good flavor, while at the same time improving the durability and mechanical resistance of the dough, thereby streamlining breads with even better flavor. ■Breads with excellent appearance and flavor can be provided even after being left in a low temperature range for about 40 hours, avoiding early morning and late night work, and achieving significant streamlining. . As a result, labor management issues are also resolved. Low-temperature fermentation (preservation) is possible because yeast is used that has the ability to suppress fermentation power in low-temperature ranges.
There is little dough expansion during fermentation, so the container for low-temperature fermentation can be small (compared to conventional yeast, a container about 0% smaller is sufficient). This means that the site area is much smaller, which improves productivity per site area.Also, by using yeast that has the ability to suppress fermentation power in a low temperature range, the low temperature range can be expanded, and conventionally it has to be below 5℃. It is possible to reduce the temperature below 15℃, which was previously difficult, and has great advantages in terms of temperature control and cost. ■It is of course superior to the conventional dough method, and is known for its method of providing delicious bread. Compared to the baking method, it has many advantages, such as being able to provide even more delicious bread, and its contribution to the diet is extremely large.

[Brief explanation of the drawing]

Figure 1 shows yeast (Saccharomyces cerevisiae IAM42).
74) and a graph showing the fermentation power (amount of carbon dioxide gas generated) in the low temperature range when using conventional yeast.

Claims (1)

[Claims] 1. A first dough made by kneading flour, yeast, yeast food, sugar, salt, oil, fat, water, etc. is refrigerated in a low temperature range, and then the same or similar materials as the first dough are mixed into a first dough. A method for producing bread, characterized in that bread is made using a second dough that is kneaded again in addition to the dough. 2. The manufacturing method according to claim 1, wherein the first dough is prefermented. 3. The production method according to claim 1, which uses yeast that has the ability to suppress fermentation power in the low temperature range of -5°C to 15°C. 4. The yeast is Satucharomyces cerevisiae IAM4274
The manufacturing method according to claim 1 or 3.