JP3962154B2 - Bread and method for producing bread - Google Patents

Description

以上のとおり食パンを製造したところ、内相はシットリして歯切れや口溶けが良く、クラストはパリっとして香ばしい自然の風味をもった製品が得られた。
【００１２】
イーストドーナツの製造方法
以下の配合（単位：重量部）でミックス粉を調製した。
小麦粉 １００
砂糖 １５
食塩 ２
脱脂粉乳 ５
大豆蛋白 ３
ショートニング １５
パン粉（粒径１〜２mm、水分８％） ３０
上記原材料を均一になるまで混合してイーストドーナツミックス粉とした。
生地の配合
上記ミックス粉 １００
全卵 １０
イースト ４
水 ６０
【００１３】

その結果、内相はシットリして歯切れや口溶けが良く、クラストはパリっとして香ばしい自然の風味をもった製品が得られた。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a mixed powder suitable for producing a fermented food such as bread, a fermented food produced using the same, and a method for producing the fermented food.
[0002]
[Prior art]
Conventionally, adding bread crumbs to a hot cake (Japanese Patent Laid-Open No. 62-158446) and adding bread crumbs to an okonomiyaki mixed powder (Japanese Patent Laid-Open No. 2-69166) are known.
In addition, various raw materials are used for the purpose of differentiating bakery products and improving the texture, but the effect is limited within the conventional range. Food additives are also used, but with undesirable effects. For example, an emulsifier widely used for the purpose of preventing aging has a unique flavor, and the food tends to become dango-like in the mouth.
Therefore, fermented foods such as bakery products with good flavor and texture are demanded.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a fermented food having a good flavor and a good texture. Another object of the present invention is to provide a method for producing a fermented food product having a good flavor and texture.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above-mentioned object, the present inventors have blended a specific amount of bread crumbs with a specific particle size into flours to produce a fermented food. It has been found that the product can be melted in the mouth and has a natural flavor that is crispy and fragrant, and the present invention has been completed.
Therefore, this invention relates to the mixed flour for fermented food manufacture characterized by containing 5-50 weight part of bread crumbs with a particle size of 0.5-10 mm with respect to 100 weight part of flour. The present invention also relates to a fermented food produced using the above mixed powder for producing a fermented food.
The present invention further relates to a method for producing a fermented food, characterized in that 5 to 50 parts by weight of bread crumbs having a particle size of 0.5 to 10 mm are blended with 100 parts by weight of flour.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The fermented food targeted by the present invention means various breads (bread, confectionery bread, hard roll, Danish, etc.), yeast donuts, and the like.
Moreover, although flour can be changed according to the target fermented food, it generally means wheat flour, rye flour, rice flour, corn flour, barley flour, buckwheat flour, and mixtures thereof.
The bread crumbs used in the present invention have a particle size of 0.5 to 10 mm, preferably 1 to 5 mm. The particle size of 0.5 to 10 mm refers to the size remaining at 0.5 mm after passing through a sieve having an opening of 10 mm. Such bread crumbs are generally available.
There are many types of bread crumbs depending on the production method, water content, particle size, etc., any of which can be used. Mixtures thereof can also be used.
[0006]
Specific types of bread crumbs that can be used include roast bread crumbs with a moisture content of about 11.0 to 13.0%, electrode-type bread crumbs, color bread crumbs, mixed bread crumbs mixed with white bread crumbs and color bread crumbs, fine bread crumbs and red bread crumbs, There is raw bread crumbs with a moisture content of 36-38%. Also, there are crackers, biscuits baked, crushed and dried, microwave baked, and those using an extruder.
When the mixed powder for producing fermented foods distributed in the form of mixed powder is targeted, it is desirable to blend bread crumbs with a moisture content of 15% or less, preferably 10% or less, into the flour.
[0007]
If the particle size of the bread crumb used is coarser than 10 mm, the bread crumb is difficult to disperse in the dough, and the intended effect of the present invention cannot be sufficiently achieved. The texture of the final product remains a foreign object and the surface of the product loses its smoothness. In the case of a mixed powder, it becomes difficult to mix uniformly, and component separation may occur due to particle size differences from other raw materials. On the other hand, when the particle size of the bread crumb is smaller than 0.5 mm, the bread crumbs tend to be tight but tend to be dango-like.
[0008]
In the present invention, 5 to 50 parts by weight, preferably 10 to 40 parts by weight, of bread crumbs having a particle size of 0.5 to 10 mm is added to 100 parts by weight of flour.
Here, 5 to 50 parts by weight of bread crumbs are based on bread crumbs having a water content of 13% by weight. Therefore, when using raw bread crumbs having a moisture content of 30%, about 6 to 62 parts by weight of the raw bread crumbs can be blended with 100 parts by weight of flour. On the other hand, when using bread crumbs with a moisture content of 8%, about 4 to 47 parts by weight of the bread crumbs are blended with 100 parts by weight of flour. Incidentally, the water content of wheat flour is usually about 13%.
When the amount of bread crumb is less than 5 parts by weight, the texture improving effect is not sufficient. On the other hand, when the amount is more than 50 parts by weight, the product volume is lowered, both the appearance and the internal phase are deteriorated, and the texture becomes heavy. In addition, the mechanical resistance of the fabric is reduced, making it unsuitable for machine production.
[0009]
In the production of fermented foods, in the mixed powder for producing fermented foods according to the present invention and the method for producing fermented foods according to the present invention, in addition to flour and bread crumbs, auxiliary materials that are usually used are mixed. For example, sugar, salt, powdered milk, shortening, yeast, yeast food, proteins, eggs and the like are used in a range of normal blending amounts.
The manufacturing method of fermented food can be implemented according to a conventional method according to the kind of target fermented food.
In addition, in the case of mixed powder for fermented food production that is distributed in the form of mixed powder, in addition to cereal flour and bread crumbs, supplementary materials such as sugar, salt, powdered milk, fats and oils, dried eggs, etc. that are normally used may be blended. it can.
[0010]
【The invention's effect】
According to the mixed powder for producing fermented foods or the method for producing fermented foods of the present invention, the inner phase is perfect and the crisps and mouth melt are good, and the crust can provide a product with a crispy natural flavor. it can. Moreover, the mixed powder for fermented food manufacture of this invention can be distribute | circulated as mixed powder, and the same effect can be achieved by manufacturing fermented food using this mixed powder.
[0011]
Hereinafter, the present invention will be described in detail by way of examples.
[Example 1]
Production of bread The bread was produced according to the following formulation (unit: parts by weight) and procedure.

As described above, when the bread was produced, the inner phase was crisp and crisp and well melted, and the crust had a crisp and natural flavor.
[0012]
Production method of yeast donut Mix powder was prepared with the following composition (unit: parts by weight).
Flour 100
Sugar 15
Salt 2
Nonfat dry milk 5
Soy protein 3
Shortening 15
Bread crumbs (particle size 1-2mm, moisture 8%) 30
The above raw materials were mixed until uniform to make yeast donut mix powder.
Mixing dough above mix powder 100
Whole egg 10
East 4
Water 60
[0013]

As a result, it was possible to obtain a product with a natural flavor that was crispy and crispy, and the crust was crispy and mouth-melting.

Claims (2)

Bread produced using mixed flour for bread making containing 5 to 50 parts by weight of bread crumbs having a particle size of 0.5 to 10 mm with respect to 100 parts by weight of flour .   A bread manufacturing method comprising blending 5 to 50 parts by weight of bread crumbs having a particle size of 0.5 to 10 mm with respect to 100 parts by weight of flour.