JPH0121940B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing sweet breads having a cake-like structure and texture, and more specifically, the present invention relates to a method for producing sweet breads having a cake-like structure and texture. The present invention relates to a method for producing sweets and breads having the following properties. Traditionally, sweet breads such as Danish pastries are made by forming a multilayer structure using a so-called roll-in operation using a dough with extensibility and tensile strength in which gluten forms a network structure and oil, followed by fermentation and baking, resulting in a finished product. It is characterized by a so-called flaky texture with a clearly formed layered structure. In addition, especially when such sweet breads are manufactured by machine production, the dough needs to have mechanical resistance, so it is necessary to mix strong flour with a high protein content.
Create a well-mixed dough. Therefore, the finished product has a so-called flaky texture with a layered structure, and at the same time has strong elastic properties, and is moist and hard.
It has the disadvantage of aging quickly. Recent changes in tastes are generally moving toward higher quality and diversification, and this means that sweet breads are changing from a so-called flaky texture to a cake structure and texture that is soft, moist, and sugary. There is a demand for deliciousness with so-called rich formulations, which include large amounts of eggs, fats and oils. In other words, tastes are changing from sweet breads with a dough resistance suitable for machine production to sweet breads with a richer composition and cake texture. There are many things that have to be done by hand instead. However, recent labor conditions are progressing in a direction that makes it more difficult to use human labor, and it is possible to produce sweets and breads that have the structure and texture of cakes, as described above, through rational machine production as much as possible without labor. A manufacturing method is required. Sweet breads having the texture of a single-layer cake can be produced, for example, by the following method when not produced by a machine. In other words, 100% of the flour used in the conventional method of making Danish pastry.
60% is soft flour, and in the mixing process, mix the flour at the end, mix at low speed for 30 to 40 seconds so as not to develop gluten, and then floor time at 17 to 20℃ for 20 minutes. Low temperature fermentation at 5℃ for 15 hours, 3
After being rolled in three times for a total of 27 layers, molded into an appropriate mold, and fermented at 30-33℃ for 80-90 minutes.
Bake at 180-200℃ for 12-15 minutes. In this case, the physical properties of the dough are that the gluten binding has hardly progressed and there is no extensibility or tensile strength, so it is a so-called loose and brittle dough.
It is weak against tension and easily breaks. However, sweet bread made by fermenting and baking this dough has a more delicious cake-like structure and texture. The problem when applying this manufacturing method to mechanical production is that the dough obtained by mixing is continuously discharged from an extruder, and at the same time, the fat for folding is continuously discharged from another extruder. A typical example is a method in which the continuous layer of fabric and folded oil is then folded using a laminator to create a multilayer structure. In the process of so-called mechanical production, the dough has almost no extensibility and tensile strength, so in the process of continuously extruding it from the extruder, overlapping it with oil and folding it in, it does not form a continuous body but ends up in the middle. It will break. An object of the present invention is to provide a method for producing sweet breads that maintains dough resistance suitable for mechanical production and in which the finished product has a cake-like structure. The method for producing sweet breads of the present invention has a protein content of 8
100 parts of wheat flour, 10 to 30 parts of sugars such as sugar, glucose, and high fructose sugar, fats and oils, yeast, eggs,
water, dairy products, yeast food, seasonings, flavorings,
Required amount of pigment, temperature 20℃ or higher, PH7.5-5.0
Add and blend 0.1 to 10 units of proteolytic enzymes that act actively in wheat flour to 1 g of wheat flour.
After mixing at below ℃ to make dough and storing it in the refrigerator if necessary, add 10 to 50 degrees of oil and fat for roll-in.
After sandwiching the parts and folding them to form 10 to 100 layers of oil and fat, roll and mold, then heat at 25℃ to 40℃ for 30 minutes.
It is characterized by being heated and stored for ~90 minutes, during which time the flour proteins are decomposed, and then baked. When carrying out the manufacturing method of the present invention having the above-mentioned characteristics, the mixing step is sufficiently carried out to sufficiently develop and continuousize the flour proteins to form a confectionery dough with good mechanical resistance. , 30-90
It is preferable to keep it warm for a minute to decompose the protein. In the method of the invention, 100 to 40% of the flour used is
By using % strong flour and thoroughly mixing it in the mixing process, a network structure of gluten is formed and the dough has sufficient resistance such as extensibility and tensile strength, so it is suitable for extruder-laminator processing in mechanical production. At this stage, the fabric is folded without being cut. If the pastry is fermented and baked using dough with a developed mesh structure, it will have a flaky texture, as seen in conventional pastries, but in the present invention, 10,000 unit By mixing 0.001 to 0.1 part (0.1 to 10μ/g of wheat flour) of protease per 100 parts of wheat flour, the developed gluten will be affected by the action of the proteolytic enzyme during the fermentation process. When the amino acid bonds are cut and decomposed, and the network structure is destroyed, the stretched dough film becomes extremely weak, causing the dough to soften, and even when baked, it does not become flaky, making it more cakey. Sweet breads with the same structure and texture can be obtained. Complete destruction of the network structure of gluten in bread dough due to the action of proteolytic enzymes leads to deterioration of bread dough, and is therefore avoided as much as possible as an undesirable phenomenon in normal bread manufacturing. Even when a protease is used for this purpose, the amount of protease used is less than 0.1 μ/g of wheat flour, and usually only about 0.02 to 0.04 μ/g of wheat flour. On the other hand, in the production of sweet breads having the structure and texture of a cake, which is the object of the present invention, complete destruction of the gluten network structure is a rather favorable phenomenon, and in fact, proteolytic enzymes are
Bread baked with bread dough treated with an amount of 10μ/1g of flour yielded extremely poor quality bread that did not spread in the kettle, whereas the same bread dough and roll-in oil were baked in multiple layers by roll-in operation. In the case of sweet breads that are layered and post-baked, the gluten network structure is destroyed and softened, so the result is that they do not have a flaky structure like ordinary layered breads, but the roll-in operation removes fat and oil. By inserting multiple layers, the volume in the fermentation and baking process is sufficiently increased, and the product targeted by the present invention has a soft, uniform, and moist structure and texture similar to that of a cake. Obtained. When a proteolytic enzyme is applied to bread dough, if the amount is less than 0.1μ/1g of flour, the gluten network structure of the bread dough will not be sufficiently destroyed, and the product will remain flaky after baking, resulting in a cake. The same tissue structure and texture cannot be obtained. In addition, if it exceeds 10μ/1g of flour, the gluten network structure of the bread dough will not only be destroyed;
The peptide bonds of gluten are broken down into amino acids and small peptides, which results in a loss of bread-making properties and at the same time produces an undesirable flavor, making it difficult to obtain the cake-like structure and texture that is the objective of the present invention. Can not. For this reason, 0.1μ to 10μ/flour 1
g of proteolytic enzyme is suitable to achieve the objectives of the present invention. The reason for using flour with a protein content of 8% or more is because the strong flour used for making bread generally has a protein content of 10%.
As mentioned above, the soft flour used for making cakes generally has a protein content of 8% or less, but the present invention uses bread flour as the main ingredient in the same formulation as regular bread, and after the dough is sufficiently developed. It is characterized by the fact that the finished product has a soft texture by decomposing proteins with proteolytic enzymes, and is similar to the manufacturing method used for cakes, which uses flour with a protein content of 8% or less and does not develop the dough. , a product with a soft texture is obtained, but it ages quickly and has low moisture content.
It becomes powdery, which is different from the purpose of the present invention. The appropriate amount of sugar to be added is 10 to 30 parts per 100 parts of wheat flour. If it is less than 10 parts, it is not suitable because it lacks sweetness and does not have the flavor of a cake. Moreover, if it exceeds 30 parts, the sugar content becomes excessive, suppresses the fermentation action of yeast, and the dough does not expand, making it impossible to obtain the product aimed at by the present invention. When manufacturing the dough, it is particularly preferable to maintain the dough temperature at 20° C. or lower. Adjusting the temperature of water, etc. used for mixing raw materials to keep the dough making temperature below 20°C is when the dough making temperature is 20°C.
If the temperature exceeds this point, the proteolytic enzymes will rapidly begin to act during the process of folding the fat into the dough and shaping it, decomposing the protein up to the time of molding, causing the dough to lose its elasticity and making the molding process more difficult. This is to prevent this from occurring, and is a necessary restriction in order to adjust the proteolytic action aimed at by the present invention to occur primarily in the final fermentation step after molding. The standard protease used for the purpose of the present invention is purified one with a concentration of about 10,000μ/g.
Even if it is crudely purified or diluted by mixing other ingredients and has a low activity unit, there is no problem as long as it is used in an amount of 0.1 to 10 μ per 1 g of wheat flour. In addition, proteolytic enzymes have different action properties depending on the type of raw material obtained, but the ones used for the purpose of the present invention are decomposed at pH 7.5 to 5.0, which is the normal hydrogen ion concentration range of bread dough. It is necessary that it has an action, and the optimum action temperature also needs to be close to the optimum fermentation temperature for yeast, which is 25°C or higher. In other words, in the yeast fermentation process, proteolytic action occurs simultaneously with yeast fermentation, which improves the texture due to sufficient decomposition of proteins, and expands the dough due to the carbon dioxide gas generated by yeast fermentation, resulting in a cake-like structure and This is because bread products with structure and texture can be created. Incidentally, if the range of the various numerical limitations in the present invention is exceeded, it is difficult to obtain a sweet bread having the cake-like structure and texture that is the object of the present invention. That is, if the amount of oil and fat for roll-in used in the present invention is less than 10 parts, the tissue structure of the sweet bread will be too coarse and the texture will be poor, and if it exceeds 50 parts, the tissue structure of the sweet bread will be too dense and the texture will be poor. becomes worse. Moreover, if the number of oil and fat layers is less than 10 layers, the tissue structure of the sweet bread will be uneven and the texture will be poor, and if it exceeds 100 layers, the tissue structure of the sweet bread will be too dense and the texture will be poor. In addition, if the heating storage time is less than 30 minutes, the decomposition of wheat protein will be insufficient, making it impossible to make the tissue structure of sweet breads cake-like. If the heating storage time is over 90 minutes, the decomposition of wheat protein will progress. It's too much, and the structure of the sweet bread is not woven, and it is not possible to make it cake-like. The method for producing sweet breads of the present invention can provide sweet breads that maintain dough durability suitable for mechanical production and have a cake-like structure in the finished product. Hereinafter, the present invention will be explained in more detail with reference to Reference Examples and Examples. Reference example 1 (Example not based on machine production) (Blend) 100 parts soft flour Salt 1.5 Sugar 15 Skim milk powder 3 Oil for kneading (margarine, shortening) 30 Egg (net) 50 Yeast 8 Water 17 Margarine for roll-in 50 (Adjusting the dough) Put the ingredients for kneading (margarine, toning), sugar, salt, and skim milk powder into a bowl.
Using a beater and a vertical mixer, cream the ingredients at low and medium speeds until the ingredients are evenly mixed, then add the eggs in several portions while stirring.
Add yeast and water and mix evenly. Finally, add the flour and mix on low speed for about 30-40 seconds.
Stirring was completed to the extent that almost no gluten was released. The very soft, loose and brittle dough prepared as above was allowed to floor for 20 minutes at room temperature (approximately 17-20°C), and then fermented at a low temperature for about 15 hours in a refrigerator at 5°C. Using a rolling pin or reverse sheeter, roll in the margarine for rolls using a rolling pin or reverse sheeter, fold it in three times to make a total of 27 layers, roll it to a final dough thickness of 4 to 6 m/m, and put the various shaped roll-in doughs into molds. Ferment for about 80 to 90 minutes in a foil at 30 to 33 degrees Celsius with a humidity of 60 to 70%, and then ferment at 180 to 200 degrees Celsius for 12 to
Bake for 15 minutes. As a result, the baked product (handmade) rolled in by the reverse sheeter was a cake-like confectionery bread with a cake-like structure and texture that could not be obtained with conventional pastries. Reference Example 2 (Example in which mechanical production was attempted using a conventional method) A dough was prepared using the same formulation as in Reference Example 1. The resulting dough is very soft, loose, and brittle because the gluten bonds have not developed, so if you carefully roll it in with a rolling pin or reverse sheeter as in Reference Example 1, it is possible to roll it in, but it is difficult to do so with a mechanical production method. When I tried to roll it in, the dough cut and didn't form a continuous piece, making it difficult to roll it in properly. Reference example 3 (example without proteolytic oxygen) (Blend) 100 parts strong flour Salt 1.5 Sugar 15 Skim milk powder 3 parts Oil for kneading (margarine, shortening) 30 Eggs (net) 50 Yeast 8 Water 45 For roll-in Margarine 50 With the above formulation, ingredients other than wheat flour are uniformly mixed in the same manner as in Reference Examples 1 and 2, and after creaming, wheat flour is added and the dough is developed to the same extent as regular Danish pastry dough. After low-temperature fermentation for about 15 hours in a 5°C refrigerator for 20 minutes, the dough was rolled in using a continuous production machine in the usual manner, and molded, frozen, and baked in the same manner as in Reference Example 1. As a result, a continuous roll-in dough, which was not obtained in Reference Example 2, was obtained, and a good product was obtained. However, the baked product did not have the cake-like structure and texture that is the object of the present invention, but instead had a very flaky structure, which is what is called a typical Danish pastry. Example (composition) Strong flour 100 parts Proteolytic enzyme 0.02 Salt 1.5 Sugar 15 Skimmed milk powder 3 Oil for kneading (margarine, shortening) 30 Egg (net) 50 Yeast 8 Water 45 Margarine for roll-in 50 Flour with the above composition 100 When 0.02 parts of proteolytic enzyme was added and baked under the same conditions as in Reference Example 3, the baked product in Reference Example 3 turned out to be a so-called general dentistry pastry product with a flaky structure. The product made by adding a proteolytic enzyme to the dough was clearly different from the product obtained in Reference Example 3, and a cake-like sweet bread with a cake-like structure and texture was obtained. Comparative Example 1 (Blend) (1) (2) Strong flour 100 parts 100 parts Proteolytic enzyme - 0.02 Yeast 2 2 Yeast food 0.1 0.1 Salt 2 2 Sugar 4 4 Shortening 4 4 Water 68 68 With the above combination, protein is added to the flour. One-loaf breads were baked using a conventional straight method using formulation (2) with the addition of degrading enzymes and formulation (1) without additives. 450g of the dough of mixtures (1) and (2) adjusted by the usual method is 10cm vertically and horizontally
Place in a 21cm x 7.5cm deep one-loaf mold and
It was fired at 38°C for 50 minutes and then at 220°C for 25 minutes. The weight and volume immediately after baking are as follows,

[Table] Proteolytic enzyme added at the final fermentation stage (composition (2))
Because the network structure of gluten, which is essential for bread dough, is broken down and cut by enzymes, compared to the product without enzyme additives (formulation (1)), no volume was produced during the baking stage, and bread with volume could not be produced.
In addition, as a result of the evaluation and scoring using the comparative scoring method for baked products, it was found that the bread containing proteolytic enzyme (formulation (2)) did not have any commercial value as a bread as shown below.

[Table] Note Display of protease titer The amount of amino acid produced when reacting with 1.5% milk casein solution at optimum pH at 37°C for 60 minutes was determined by color reaction with phorin reagent, and was equivalent to 100γ of tyrosine. The time to produce an amino acid is defined as 1 unit (1μ) (Akahori et al., eds. Enzyme Research Methods 1, p. 164 (1955)
reference).

Claims (1)

[Claims] 1 100 parts of wheat flour with a protein content of 8% or more (parts by weight, hereinafter "parts" are all parts by weight), sugar, glucose,
10 to 30 parts of sugars such as isomerized sugar, fats and oils, yeast,
Required amounts of eggs, water, dairy products, yeast food, seasonings, flavorings, colors, etc., temperature of 20℃ or higher, pH
Add and blend 0.1 to 10 units of a proteolytic enzyme that actively acts at 7.5 to 5.0 to 1 g of the above wheat flour,
These are mixed and kneaded at 20℃ or less to produce dough, and if necessary, after storing it in the refrigerator, sandwich 10 to 50 parts of oil for roll-in, fold it, and add 10 parts of oil and fat layer.
~100 layers and then rolled and molded, after 25℃~40
1. A method for producing sweet breads having a cake-like structure and texture, which comprises heating and storing at ℃ for 30 to 90 minutes to decompose flour proteins during this period, and then baking.