JPH0951754A - Production of bread and frozen bread and frozen bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a loaf of bread rich in flavor in spite of rice contained therein, a frozen dough distributable in a frozen state through markets and a loaf of frozen prepared bread. SOLUTION: The lactic acid fermentation of raw rice is carried out and the resultant rice is then pulverized to prepare a functional starch liquid, which is then partially substituted for hydration in kneading a sponge dough of a bread dough or kneading and stirring thereof according to a straight dough method to prepare the bread dough. A loaf of the prepared bread is rich in flavor even when rice is contained therein. Since rice starch in the functional starch liquid acts as a protecting support for a lactic acid bacterium even if the bread dough is converted into a frozen dough, the occurrence of freezing damage is suppressed to readily realize the distributiveness of the frozen dough. Since an additive for freezing is not added to the frozen dough, the loaf of bread rich in flavor can be produced even by using the frozen dough.

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 bread, frozen bread, and frozen bread dough, which is particularly suitable for frozen storage and enables effective utilization of rice and contributes to shortening of fermentation time. It is about things.

[0002]

2. Description of the Related Art Bread manufacturing means are variously varied depending on the materials used and the manufacturing method. In particular, flour bread called soup bread and sweet bread has become the mainstream of the bakery industry,
As a method of producing this kind of bread, a direct kneading method in which all the ingredients are kneaded at once and fermented, and a part of wheat flour (typically about 70% of the total amount of wheat flour) and yeast are used to make a medium-sized seed and fermented sufficiently. A middle-class method is known in which all the remaining ingredients are added and the mixture is kneaded again to produce bread dough. The direct kneading method can produce high-quality bread with a rich flavor when it is properly produced, but it has a drawback that the quality of the products exhibited is not constant. Although it is slightly inferior in flavor to the optimal product, it has the advantage of producing bread of constant quality,
The middle seed method is the mainstream in the commercial bakery industry.

There are various known means for using rice in the production of bread. For example, Japanese Patent Publication No. 56-43209 discloses a means for adding and mixing rice flour to a natural seed dough produced by a predetermined method to prepare bread dough, and Japanese Patent Publication No. 56-29488 discloses a bread dough containing rice flour. A means for increasing the cohesiveness of bread dough by adding and mixing a natural protein degradation product (polypeptide) to the above is disclosed.

In addition, if the bread dough is frozen and stored and then thawed and baked to produce bread, or if the produced bread is frozen and stored and thawed and heated at the time of eating, the bread is not changed if the flavor does not change. A large rationalization of industry can be realized.
Therefore, as a conventional dough refrigeration technique, since ordinary baker's yeast causes a freezing disorder, a freeze-tolerant yeast found in the Food Research Institute of the Ministry of Agriculture, Forestry and Fisheries is used, or disclosed in Japanese Patent Publication No. 7-53077. As described above, there is known a frozen dough prepared by culturing a lactic acid-producing bacterium in a medium containing salt and water containing wheat flour as a main component and mixing this culture solution at the time of manufacturing the dough. Furthermore, even in the frozen storage of baked goods, as for the bread that is thawed and heated in a microwave oven, a part of the bread ingredients (2-1
0%) may be replaced with pregelatinized starch (JP-A-62-1)
No. 04536), a means for preparing dough by adding 10 to 60% by weight of added fat and oil to the raw material powder when blending the bread dough, and freezing the baked dough (Japanese Patent Publication No. 7-4085).
No. 6) and the like are known.

[0005]

First, in the bread making based on the intermediate seed method, the intermediate seed method has flexibility in the production process,
It has the advantage that the quality can be kept constant, but in the case of normal formulation, it requires 4 to 4.5 hours for the fermentation time of the medium species (fermentation rate 3.8 times) and the flavor. There is a problem in that it is inferior to the optimum product produced by the direct kneading method.

Secondly, in the conventional frozen bread dough, the bread produced by using the frozen dough is reduced due to the reduction of baker's yeast and the lactic acid bacteria contributing to the improvement of the flavor of the bread during the freezing. I don't like the lack of flavor. Of course, even if a culture obtained by culturing lactic acid-producing bacteria by adding salt and water to wheat flour is added, the superiority to the additive-free product is recognized,
The lactic acid-producing bacteria are greatly killed when frozen, and cannot be used for commercial use.

Thirdly, even if the rice flour is simply used in place of the wheat flour as in the past, the use of the rice in bread is not improved, and it cannot be said that it is widely used. .

[0008] Fourth, the thawing of the baked bread with microwaves after freezing is inevitably accompanied by a decrease in flavor without any improvement means, and replacement of the above-mentioned pregelatinized starch results in insufficient dough fermentation. It is recognized that the addition of a large amount of fats and oils
Not suitable for bread etc. Therefore, the present invention proposes to solve the above problems by adding a lactic acid fermented product of rice.

[0009]

[Means for Solving the Problems] The method for producing bread according to the present invention is to add a functional starch solution containing a large amount of lactic acid bacteria prepared by lactic acid fermenting raw rice and crushing it to a dough during kneading It is characterized in that it is produced by adding each of the ingredients as a partial substitute to produce a fermented medium seed, and then, by a conventional method, each step of main dough kneading, fermentation, shaping, baking, and the like.

Further, the frozen bread dough according to the present invention is prepared by using the above-mentioned functional starch liquid to prepare a medium seed, and further adding the remaining raw materials to knead the dough, and after dividing and molding, freezing or The characteristic starch liquid is characterized in that it is added and kneaded to bread dough by a direct kneading method as a partial substitute for water, and after kneading, it is divided by no-time fermentation, molded, and then rapidly frozen to produce.

In the frozen bread according to the present invention, the bread produced by the intermediate seeding method in which the functional starch solution is mixed or the frozen bread dough produced by mixing the functional starch solution is thawed and baked. It is characterized in that the bread produced in this way is frozen.

[0012]

[Function] The functional starch liquid prepared by lactic acid fermenting and crushing raw rice is a state in which the starch structure of the complex is destroyed by lactic acid fermentation, and a large amount of lactic acid bacteria adheres to the rice starch in the form of fine particles. , A large amount of lactic acid bacteria (10 per 1 ml)
⁸ or more), this functional starch solution is used as a substitute for water during the preparation of the dough in the dough and is used in an amount of 10 to 30%.
When rice starch is used, rice starch acts as a protective support for lactic acid bacteria, the aging effect of lactic acid bacteria is stably obtained, and savory bread can be obtained. Moreover, the time required for fermentation of medium seeds is 3 to
In 3.5 hours, it can be shortened by 1 hour from the usual production. Furthermore, rice of about 2.5 to 7.5% of the bread weight is inevitably used.

When the bread dough is frozen, since lactic acid bacteria are adsorbed on the rice starch in the form of fine particles, the freeze-protecting effect of starch reduces the number of bacteria and allows aging after thawing. Distribution becomes possible. About 93% by weight of wheat starch is 20-35 by weight.
Although it is a large particle of μ and is inferior in the ability to protect against rapid changes in temperature against fungi, rice starch is several μ, which means that it protects against a rapid change in temperature in a dense state.

The produced bread is frozen and stored,
When thawing and heating by microwave heating in a microwave oven,
By adding rice starch, it absorbs excess electromagnetic wave energy and prevents texture deterioration.

[0015]

Next, an embodiment of the present invention will be described. <First Example> The first example is an example in which butter roll bread is produced by the middle seed method using a liquid (functional starch liquid) obtained by fermenting raw rice, which is a feature of the present invention, with lactic acid bacteria. .

The functional starch liquid is prepared by planting lactic acid bacteria in raw rice from which various bacteria have been eliminated, maintaining an appropriate temperature in an anaerobic state to promote lactic acid bacterium fermentation, and after reaching an appropriate fermentation state, the whole is mixed with a mixer or the like. As a suspension, this functional starch solution is prepared in advance. Then, first, as in the case of the ordinary middle seed method, when each raw material ratio is shown by weight ratio when the total flour raw material is 100, flour 70, yeast 2-3,
Mix 10 parts of functional starch liquid and 40 parts of water and knead,
The mixture was subjected to medium-sized fermentation (24 ° C., 210 minutes) to prepare a medium-sized seed. Next, the above-mentioned fermenting seeds are added and mixed at a ratio of wheat flour 30, sugar 8, salt 2, oil and fat 10, egg 5, skim milk powder 3 and water 6 to 10 and kneaded. Fermentation is at 27 ° C. and humidity is 75% for floor time. 20 minutes were carried out. Then divide into 40g size and bench time (intermediate fermentation) at 27 ° C and 75% humidity.
After 18 minutes, shape it into a butter roll shape to form a shaped dough, then perform a final fermentation for 50 minutes at 38 ° C and 85% humidity,
In a flat oven for bread, baking was performed at 210 ° C. on the upper flame and 200 ° C. on the lower flame for 8 minutes to produce bread.

Although the bread has a sufficient flavor and contains rice, not only was the reduction in flavor due to the content of rice not observed, but it was found that the bread contained no functional starch liquid. It was confirmed that the appearance (burning color, luster, softness) was excellent, the texture was easy to dissolve in the mouth, and there was no yeasty odor or acid odor.

In the above-mentioned Examples, the mixing ratio of the functional starch liquid at the time of preparing the intermediate seed may be 1 to 30, but when increasing the functional starch liquid, the water content of the functional starch liquid is increased. It goes without saying that the amount of water added is adjusted correspondingly.

<Second Example> The second example is an example in which bread is produced by the intermediate seeding method. The functional starch liquid was the same as that in the first example, and the medium seed was produced in the same manner as in the first example. That is, when the ratio of each raw material is shown by weight ratio when the total raw material of wheat flour is 100, wheat flour 70, yeast (raw yeast) 2, functional starch liquid 10, water 35 are mixed and kneaded, and the mixture is mixed. Fermentation (24-25 ° C, 3-3.
The end point temperature was 29 to 30 ° C.) for 5 hours to prepare a medium seed. The fermentation will be described later.

Next, the fermenting seeds were mixed with flour 30, sugar 5,
Add the remaining raw materials in the proportions of salt 2, fats and oils 5, dairy products 3, and water 22 (main dough kneading: using a mixer for kneading bread dough, low-speed rotation for 3 minutes, high-speed rotation for 5 minutes, then addition of oil and fat,
Then, kneading was carried out at a low speed for 2 minutes and a high speed for 4 minutes, and the kneading temperature was 27 to 28 ° C), and the floor time was 20 minutes, the divided weight was 460 g, the bench time was 15 to 18 minutes, and the proofer 4
5 to 50 minutes (37 ° C, 85%), baking 35 minutes (210 to 210)
It was produced under the conditions of 220 ° C.).

In order to compare with the second embodiment, the raw materials for the medium seeds were wheat flour 70, raw yeast 2, and water 40, and the fully-fermented medium seeds were used, and the main kneading and firing were performed at the same raw material ratio. Then, a comparative example was produced. Table 1 shows a comparison of the qualities of the bread prepared by adding the functional starch solution produced in the second example and prepared by the middle seed method described above with the bread prepared by the conventional middle seed method (comparative example).

[0022]

[Table 1]

Next, looking at the fermentation of the medium seeds in the above-mentioned embodiments of the present invention, 120 g of the medium seed dough was rolled into a 500 cc measuring cylinder, and a wet cloth was put on the upper part of the measuring cylinder, and the room temperature was 27 ° C. When the change with time of the fermentation ratio of the dough was measured under the condition of the humidity of 75%, the results shown in the graph of Table 2 were obtained. That is, after 4 hours from the above graph, the volume decreases and seed drop phenomenon appears. Therefore, the middle seed fermentation time was recognized as 3 to 3.5 hours, and a reduction of about 1 hour was realized compared to the previous middle seed fermentation time of 4 to 4.5 hours obtained by the middle seed method without the addition of a functional starch solution. However, according to the quality evaluation described above, it is possible to obtain a flavor equivalent to that of the optimum product produced by the direct kneading method.

[0024]

[Table 2]

<Third Example> A third example is an example in which the bread dough produced by the intermediate seeding method is frozen and stored, and a shaped dough prepared by the same means and formulation as in the first example is used. 18 ~
After frozen storage at 25 ° C. for one week, thawing and final fermentation were carried out in the same manner as in the first example, followed by baking to produce bread.

It was confirmed that the bread had the same properties and flavors as those of the bread produced according to the first example, and that the lactic acid bacteria were significantly reduced in the frozen storage of the dough. Therefore, the frozen dough can be easily distributed on the market and can contribute to the rationalization of the bakery industry.

<Fourth Embodiment> The fourth embodiment relates to frozen storage of bread dough (butter roll) by a direct kneading method. The raw material composition of this example is shown in Table 3, and the raw material distribution is also shown for a normal frozen dough as a comparative example.

[0028]

[Table 3]

The quality-improving preparations of the conventional example (comparative example) shown in Table 3 are 20% sucrose fatty acid ester, 12% glycerin fatty acid ester, 5% soybean phospholipid, 0.5% L ascorbic acid and α-amylase. It is composed of 1.5%, protease 0.8%, food material (flour) 60.2%, and the emulsifier is glycerin fatty acid ester 80.
% And sodium caseinate 4% as main components.

In order to produce bread dough using the raw materials shown in Table 3, all raw materials except fats and oils were put into a mixer as in the conventional direct kneading method, and low-speed stirring was performed for 3 minutes and high-speed stirring was performed for 3 minutes. Minutes are added, and the mixture is further stirred and kneaded for 2 minutes at low speed and 3 minutes at high speed. The forging temperature is 22 to 24 ° C. Next, after 30 minutes of floor time, divide into 40g, and bench time 1
It was molded into a butter roll shape after 0 minutes.
Further, the dough is frozen, and the dough is left for 30 minutes in an atmosphere of -40 ° C. A comparative example was similarly produced.

The frozen bread dough of each of the examples of the present invention and the comparative example was stored in a plastic bag and stored at -18 ° C or lower for 7 days and observed.

Thaw the dough (25 ° C., 60 minutes)
, Proofing process (36 ° C, 50 minutes), firing process (200
Bread (butter roll) was produced after 8 ° C. and 8 minutes), and the quality of the bread was compared. The results shown in Table 4 were obtained.

[0033]

[Table 4]

That is, the frozen bread dough prepared by adding the functional starch solution to the direct kneading method is less likely to cause a freezing disorder than the conventional frozen dough prepared by the direct kneading method, and is baked and produced using the same dough. Even in the bread products, the addition of an emulsifier or a quality improving agent was not necessary, and thus a product with rich flavor could be obtained.

<Fifth Embodiment> In the fifth embodiment, the bread prepared according to the first embodiment is frozen and stored, and after one week, it is naturally thawed and microwave-heated by a microwave oven (400 to 6).
00W, 20 to 30 seconds).

Bread produced under the same conditions without the addition of the functional starch liquid in the first embodiment can be frozen and stored for one week and then subjected to the same thawing and heating as in the fifth embodiment. Table 5 shows a comparison between the bread in a food state (comparative example) and the fifth example.

[0037]

[Table 5]

Therefore, the bread produced by using the functional starch solution can be frozen and stored without any trouble, and can be easily marketed not only for frozen dough but also for frozen bread. .

[0039]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, a functional starch solution obtained by lactic acid fermenting raw rice and crushed is added to bread dough as a partial substitute for water to produce bread. Even when the middle bread method is used, the resulting bread can have a flavor as good as the optimum product by the direct kneading method, the fermentation time can be shortened, and the effective use of rice is realized. In addition, in the frozen dough by the intermediate seed method and the direct kneading method,
The occurrence of freezing disorders can be suppressed, and the addition of emulsifiers and quality improvers is not required. In addition, rice starch in functional starch liquid acts as a protective support for lactic acid bacteria, and aging progress after freezing and thawing of dough It is possible to provide excellent frozen dough, and even if frozen bread is thawed by microwave heating after baking, excess electromagnetic energy is absorbed by the addition of rice starch. It prevents the texture from being deteriorated.

Therefore, in producing bread and bread dough, by using a functional starch liquid obtained by fermenting raw rice with lactic acid, not only the flavor of bread was improved, but also a product suitable for frozen distribution could be supplied. is there.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kiyosada Egawa Kiyosada, Niigata City, 3-16 Wholesale Niimachi 35 Biotech Niigata Co., Ltd. (72) Inventor Seisuke Komatsu 4-5-7 Ginza, Chuo-ku, Tokyo Stocks (72) Inventor Nobuo Hasegawa 4-5-7 Ginza, Chuo-ku, Tokyo Stock company Kimuraya main store

Claims (7)

[Claims] 1. A functional starch solution containing a large amount of lactic acid bacteria prepared by lactic acid fermenting and crushing raw rice is added as a partial substitute for water during the kneading of the dough to produce a medium starch. After the production, a method for producing bread, which comprises producing the dough by kneading, fermentation, shaping, baking and the like according to a conventional method. 2. The method for producing bread according to claim 1, wherein the functional starch liquid at the time of kneading the intermediate seeds has a flour ratio of 10 to 10.
The method for producing bread is characterized in that the content is 30%. 3. A functional starch solution containing a large amount of lactic acid bacteria prepared by lactic acid fermenting and crushing raw rice is added as a partial substitute for water during the kneading of the bread dough, and the fermentation is further conducted. Frozen bread dough characterized by kneading the dough by adding the remaining raw materials to the medium seeds, then dividing and molding and then freezing. 4. The frozen bread dough according to claim 2,
Flour ratio 10-30 for functional starch liquid when kneading medium seeds
Frozen bread dough characterized by the percentage. 5. A functional starch liquid containing a large amount of lactic acid bacteria prepared by lactic acid fermenting and crushing raw rice is added and kneaded to bread dough by a direct kneading method as a partial substitute for water, and after kneading, it is subjected to no-time fermentation. Frozen bread dough characterized by being rapidly frozen after being divided and molded. 6. A frozen bread, wherein the bread produced by the method according to claim 1 is frozen. 7. A frozen bread obtained by thawing the frozen bread dough according to any one of claims 3 to 5 and baking the frozen bread dough according to a conventional method.