JPH0242930A - Production of bread - Google Patents

Abstract

PURPOSE:To impart aroma of a fruit, simultaneously enhance extensibility of a bread dough and obtain a bread excellent in flavor by adding a culture prepared by culturing a yeast in a culture medium containing the fruit, etc., and grain flour to a process for producing a baking dough. CONSTITUTION:A yeast is cultured in a culture medium containing a fruit (preferably grape, apple, orange, lemon or passion) and/or fruit juice and grain flour to provide a culture (preferably 1-10% alcoholic concentration), which is then added to any period in a process for producing a baking dough to afford the objective bread. Furthermore, the amount of the added culture is preferably 1-30% based on wheat flour.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the production of bread by adding the culture obtained by culturing yeast in a medium containing fruit, fruit juice, and flour, especially wheat flour, to bread dough. With respect to the method, a desirable flavor can be imparted to the bread.

[Conventional technology]

Several methods are specifically used to impart desirable flavors to bread. One known method is to add fermented fruit juices, especially fruit juices such as grapes and apples, and so-called fruit seeds to the dough during bread production. There is also a known method of producing bread by culturing lactic acid bacteria in a flour-containing medium and adding the resulting culture to dough (Japanese Patent Publication No. 59-15604).
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[Problem to be solved by the invention]

Although fruit seeds, which have been passed down since ancient times, give bread a good aroma, they can cause stickiness of the dough during the bread manufacturing process, poor expansion of bread products, deterioration of the internal structure of the bread, and adverse effects on aging. That's a problem. Therefore, by solving these problems, there is a need to develop a method for using it in bread production on a commercial scale.

[Means to solve the problem]

The present invention consists of adding a culture obtained by culturing yeast to a medium containing fruit and/or fruit juice and flour (hereinafter referred to as FR culture) at any time during the bread dough manufacturing process. It is a method of making bread. By this bread manufacturing method, it is possible to impart a pleasant aroma unique to fruit to the bread. In producing the FR culture, fruits such as grapes, apples, oranges, lemons, and passion are used. These fruits are used after being shredded or pressed, but more preferably their juice is used.

It can be used after being concentrated or sweetened to improve the sugar concentration. As the grain flour, wheat flour, rye flour, barley flour, etc. are used in powder form.

Although any yeast can be used as the yeast, yeast belonging to Satucharomyces cerevisiae, which is used for wine production, is more preferably used.

As a culture medium, use 50 to 1,000 g of fruit/juice.
! , flour 50-2.000 g/f, with additional sugar if necessary. IJ in the medium! Concentration is 5-40%
is preferred. The types of sugar used for this addition adjustment include sucrose, glucose, fructose, and high-fructose sugar. Fermentation may be carried out at 25 to 35°C, preferably around 30°C, for 30 to 60 hours.

The guideline for stopping culture is determined by the decrease in pH and acidity.
, 5 to 4.0, and the acidity should be 10 to 14 mF. Of course, sensory evaluation of aroma is also important.

The FR culture used in the present invention contains alcohol. When the alcohol concentration in bread dough exceeds a certain level during the bread manufacturing process, it causes a softening effect on the dough, which is not desirable for bread making, so the alcohol content is 1 to 10% (V/V). , especially 3-7%
(V/V) Nomotsuka is better.

When producing FR culture, the alcohol content should be adjusted using F.
This is carried out by adjusting the sugar concentration of the R culture solution, stirring during culturing, adjusting the amount of aeration, and so-called dissolved oxygen.

Of course, the end point of culture may be to stop at the point where a favorable effect on bread making is exhibited, but the management indicator is p.
H3.5-4.0, acidity 10-14fd, alcohol 1
The end point is when the voltage reaches ~10% (V/V).

During bread making, the FR culture may be added to either the dough or the dough in the dough method, and the culture in the direct burying method is added to the dough. The method of addition is usually used with various raw materials during dough production, and it can be used in an amount of 1 to 30% of the amount of flour. Naturally, the greater the amount used, the more the fruit flavor will increase, but alcohol is also used in bread production. There are also negative effects.

The dough containing the FR culture is processed according to conventional bread making methods. For example, bread is obtained through steps such as measuring raw materials → mixing → floor time → dividing → rounding → bench time → molding → baking → baking → cooling.

The FR culture according to the present invention can be used for breads, hard rolls, sweet breads (so-called colored sweet breads, sandwich sweet breads, flavored breads, snack breads, etc.), sweet goods (meaning Danish pastry coffee cakes, etc.). High effects can be expected when added to breads, but it can also be added to sponge cakes, snack breads, etc.
Among these, greater effects can be expected when used in products that use fruits, such as raisin bread, seasonal rolls, or products containing apples, oranges, etc.

In order to search for the optimal conditions for adding the FR culture of the present invention, the following tests were conducted. The evaluation criterion ◎ shown in this test result is highly suitable for bread production. ○ is suitable for bread making. Δ means slightly unsuitable for bread making, and × means unsuitable for bread making.

Test Example 1 YM medium (glucose 1%, yeast extract 0.3%, malt extract 0.3%, polypeptone 0.
5%), pH 6, 5, 30 °C 1 stirring 20 Or, p
, mo, was cultured for 30 hours and used as seeds for main culture.

Passion juice [contains sugar! 20g/l (W/V)
] 0) 1,700 g of sugar concentration adjusted with sucrose to the concentration shown in Table 1 and 1,000 g of wheat flour
270g of seeds were added to the culture medium and cultured at 30°C for 48 hours, and the properties of the resulting culture on bread production were investigated.

The bread-making test for confirming bread-making properties was evaluated using the dough method using the following recipe.

Ingredients: 700g strong flour, 2g yeast, yeast food Ig, 50g FR culture, 400g water Dough 2 Dough flour 30
0g, 35-60g of caster sugar, 20g of salt, 50g of shortening, 20g of skimmed milk powder, 50g of water (margins below this page) Test Example 2 In Test Example 1, orange and lemon juice (orange: lemon-1) were used instead of passion juice. :1 weight ratio), sucrose was added to make the sugar concentration 15%, and 0 to 5100 g of wheat flour was used.
The FR1R1 method was prepared in the same manner as above, and the same evaluation was performed, and the results shown in Table 2 were obtained. Note that when the flour content exceeds 80% (W/V) of the fruit juice, the physical properties change from semi-solid to solid, and agitation culture is not possible, so static culture was performed.

Further, the amount of seeds added in the main culture was 10% (V/V) of the amount of the main culture medium.

(Margins below this page) Test Example 3 Add sugar to grape juice to adjust the sugar concentration to 20% (W/V), and use 50% (W/V) of that amount of wheat flour as a medium in the same manner as Test Example 1. Culture, but change the aeration conditions to culture solution N (2
, 805g)! ff1 (V/V%) (90
FR of the alcohol concentration shown in Table 3.
Cultures were obtained. The evaluation method and bread making method are Test Example 1.2
It is similar to

(Blank below next summer) [Effects of the invention] In the present invention, by adding an FR culture containing fruit and/or fruit juice to bread dough, it not only imparts a fruit flavor to the bread product, but also improves the extensibility of the bread dough. In addition, the volume of the product was increased, the luster was increased, and a bread product of extremely excellent quality with a soft texture was obtained.

〔Example〕

Next, the present invention will be explained in detail with reference to Examples.

Example 1 The sugar concentration of passion juice was reduced to 20 by adding shaken rose.
%, 500 g of wheat flour was added to 1 kg, 150 g of the seed culture of Test Example 1 was added, and cultured with aeration at 30°C for 148 hours to obtain an alcohol production of 7% (V/V
) was obtained. Therefore, I made a medium seed with the following composition,
The entire amount was added to the following dough formulation to make dough, and its properties and raisin bread was manufactured using these and its properties were investigated.

Medium dough: 700g strong wheat flour, 20g baker's yeast, 1g yeast food, 400g water Dough: 300g strong wheat flour, white tJ! 60g, salt 2
0g, shortening 50g, skim milk powder 20g, water 25g
0g, raisins 500g Dough (Ml): Dough containing medium seeds and adding 50g of FR culture (
? h): Dough containing 100g of FR culture with medium seed mixture (M
In both 1) and (M2), the water derived from the FR culture was adjusted by increasing or decreasing the amount of water used.

(1) Enhancement of fermentation power of dough and dough By adding the FR culture, the gas-generating power of baker's yeast is increased, and the fermentation time of dough and dough is shortened. The effect on the amount of gas generated was measured using a Timotakigraph manufactured by Chopin in France.

Table 4: Amount of carbon dioxide gas generated in the dough Table 5: Amount of carbon dioxide gas generated from dough (2) Reduction of floor time and proofing time FR culture-added dough has a high amount of carbon dioxide gas produced by baker's yeast, which reduces the floor time and proofing time. The effect of shortening the length can be obtained. Floor time is 35 minutes without addition, versus 20 minutes with addition of FR culture.

The incubation time was 50 minutes in the case of no addition, but 45 minutes in the FR culture addition group.

(3) Increase in oven spring (kiln elongation) When baking dough that has been proofed for a certain amount of time to increase the volume of bread dough to a certain height in the proofing process of bread manufacturing, M, M, and M are additive-free areas. The oven spring is better and the volume of the product is increased.

Normally, bread containing raisins weakens gluten bonds and decreases oven spring, which becomes more pronounced as the amount of raisins increases, resulting in a decrease in quality.

On the other hand, dough to which FR cultures have been added has enhanced fermentation power, and furthermore, by lowering the pH of the fermented dough, gluten binding has also been strengthened, and due to both of these functions, raisin bread is generally This suppresses the decrease in oven spring that occurs and provides a voluminous raisin bread product.

(4) Improving product quality Based on the above basic bread making recipe, dough M + , M
Raisin bread using Z and additive-free raisin bread were evaluated by an expert panel.

Table 7 Evaluation results To summarize the effect of adding FR culture: ■ Product volume increases.

■ The shape is well balanced.

■ The inner hue is glossy.

■ The texture of the internal phase becomes uniform and the film becomes thinner.

■ Feels softer to the touch.

■Produces a fruity and mild aroma.

■ The taste is sweet and sour, which is typical of fruits.

■ A product that is soft and moist when eaten.

Example 2 The following dough was prepared using the FR culture of Example 1, and sweet bread was manufactured by a conventional method.

Medium flour: 700g strong flour 1 white flour! 50 Baker's yeast 30 FR culture 75g Water 400g Dough: Strong wheat flour 150g Usubai flour 150 Salt 10 Top White Ki J! 150 skimmed milk powder 4
0 Whole egg 100 Water 150 For comparison, a medium-seed composition containing no FR culture was used.

Summary of results ■ Shortened dough fermentation time Confectionery bread dough is usually made using the sweetened dough method, in which sugar is added to the dough, and the dough fermentation time is usually 2 to 2 hours and 30 minutes, but FR culture If you use a device, it is possible to shorten the time from 1 hour and 30 minutes to 2 hours.

(2) Enhancement of dough fermentation power and shortening of fermentation time The state of dough fermentation power when the FR culture was added was measured by measuring the amount of carbon dioxide gas generated using a timotachygraph.

Table 8 Amount of Carbon Dioxide Gas Generated from Dough The dough to which the FR culture was added generates a large amount of carbon dioxide gas and can shorten floor time and proofing time. In the case of the FR culture-free plot, the floor time was 45 minutes;
30 minutes was sufficient for the R culture addition group, and 50 minutes was sufficient for the incubation time, as opposed to 60 minutes for the R culture addition group.

■ Improving product quality A specialized panel evaluated sweet breads manufactured using conventional methods.

(Left below next summer) Table 9 Evaluation results To summarize the effect of adding FR culture: ■ Product volume increases.

■ The fired color is bright and glossy.

■ Good waist retention and a well-proportioned shape.

■ The texture of the internal phase becomes uniform and the membrane becomes thinner.

■Produces a fruity aroma unique to fruit species.

■ The taste is sweet and sour, which is typical of fruit varieties.

■ A product that is soft and moist when eaten.

Example 3 100 g of FR culture was added to the following formulation to produce croissant according to a conventional method, and the same evaluation was conducted.

Composition: Strong wheat flour 1000g Salt 2 White [5] Margarine 10 Skimmed milk powder 3 Baker's yeast 3 Whole eggs 5 Water 60 Roll-in fat 500 Croix sun products produced by conventional methods were evaluated by a specialized panel.

(Leaving space below next summer) To summarize the effects of adding FR culture: ■ Improved roll-in workability After the kneaded dough is fermented for a certain period of time, it is wrapped in roll-in oil and fat and folded into the dough.

This folding of the fabric is generally done by folding it in three three times.
During this operation, the dough and oil layer are likely to tear, and the dough is likely to be damaged. By adding the FR culture, the fabric had good extensibility and the degree of damage to the fabric layer was reduced.

(2) Shortening of fermentation time In the case where no FR culture was added, the incubation time was 60 minutes, whereas in the case where the FR culture was added, 45 minutes was sufficient.

■ Improving product quality Table 10 Evaluation results Characteristics of FR culture supplemented area ■ Product volume increases.

■ The folded inner layer becomes uniform, resulting in a glossy product.

■ Feels softer to the touch.

■ The moderate sourness and fruity taste derived from the FR culture go well with the roll-in fats and oils, resulting in a deep flavor.

■ When eaten, the product has a soft and moist texture and a moderate chewy texture.

Example 4 An FR culture was prepared in the same manner as in Example 1, and a dough and dough were made under the same bread formulation conditions as in Example 1. In order to confirm the degree of aging of the bread products manufactured using the dough (Ml) and (Ml) described in Example 1, measurements were made over time using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).

(Leaving space below next summer) Table 11 Effect of FR cultures on bread aging (Weight) is recorded and the value is shown as a numerical value.

The higher the number, the harder the crumb of the bread, indicating that the bread is aging.

Claims (4)

[Claims] (1) A method for producing bread, which comprises adding a culture obtained by culturing yeast in a medium containing fruit and/or fruit juice and grain flour at any time during the dough production process. (2) The method for producing bread according to claim 1, wherein the fruit is grape, apple, orange, lemon, or passion. (3) The method for producing bread according to claim 1, wherein the alcohol concentration of the culture is 1 to 10%. (4) The method for producing bread according to claim 1, wherein the amount of the culture added is 1 to 30% based on the wheat flour.