JP4276604B2 - Mixed powder for fermented food production, fermented food produced using the same, and method for producing fermented food - Google Patents

Description

  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.

Conventionally, adding bread crumbs to a hot cake (see Patent Document 1) and adding bread crumbs to an okonomiyaki mixed powder (see Patent Document 2) 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.
On the other hand, blending bread crumbs with fermented foods has also been proposed (see, for example, Patent Document 3). By using bread crumbs with a fine particle size, fermented foods can be made tight, but on the other hand, they tend to be dango-like.
Therefore, fermented foods such as bakery products having a better flavor and texture are demanded.

Japanese Patent Laid-Open No. 62-158446 JP-A-2-69166 JP-A-11-289969

  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.

As a result of intensive research to achieve the above-mentioned object, the present inventors have blended bread flour and refined milk protein into cereals in the production of fermented foods. The present invention was completed by discovering that a product having a good mouth melt and a crust-like fragrant natural flavor can be produced.
Therefore, the present invention is a mixed powder for producing fermented foods characterized by containing bread crumbs and purified milk protein. The present invention is also a method for producing a fermented food comprising blending bread crumbs and purified milk protein.
As embodiment of the mixed powder for fermented food manufacture of this invention, or the manufacturing method of fermented food, 2-50 mass parts of bread crumbs and 0.05-5 mass parts of refined milk protein are mix | blended with respect to 100 mass parts of flour. Is mentioned. Further, as a preferred embodiment of the present invention, use of bread crumbs having a particle size of 10 mm or less can be mentioned. As a further preferred embodiment of the present invention, use of bread crumbs having a particle size of 0.5 mm or less can be mentioned.
The present invention is also directed to a fermented food produced using the above mixed powder for producing fermented food.

  According to the mixed powder for producing fermented foods or the method for producing fermented foods of the present invention, the inner phase is perfectly crisp and well melted, and the crust provides a fermented food with a crispy natural flavor. Can do. 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.

The fermented food targeted by the present invention means various breads (bread, confectionery, hard roll, Danish, etc.), yeast donut, pizza and the like.
In this invention, the flour suitable for said fermented food is used. The flour used in the present invention can be changed according to the intended fermented food, but generally means wheat flour, rye flour, rice flour, corn flour, barley flour, buckwheat flour, and mixtures thereof.

There are many types of bread crumbs depending on the production method, moisture content, particle size, etc., any of which can be used in the present invention. Mixtures thereof can also be used.
Specific types of bread crumbs used in the present invention include, for example, roast bread crumbs having a moisture content of about 11.0 to 13.0%, electrode bread crumbs, color bread crumbs, mixed bread crumbs mixed with white bread crumbs and color bread crumbs, fine bread crumbs And red bread crumbs and 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.
Such bread crumbs are generally available.
In the present invention, bread crumbs generally having a moisture content of 7 to 40% can be used.
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.

The bread crumbs used in the present invention preferably have a particle size of 10 mm or less. The bread crumbs having such a particle size have a good dispersibility when blended in the mix powder and in the dough, and can give a soft texture to the product. Bread crumbs with a particle size of 10 mm or less can be produced by pulverizing bread crumbs with a large particle size with a pulverizer such as a pin mill or a letch mill and sieving them, and crumbs commercially available for fried foods can also be used. it can. The bread crumb having a particle size of 10 mm or less means bread crumb having a size that passes through a sieve having an opening of 10 mm.
The bread crumbs used in the present invention more preferably have a particle size of 0.5 mm or less. That is, bread crumbs having a size that passes through a sieve having an opening of 0.5 mm can be preferably used. By using bread crumbs having such a particle size, the bread crumbs are more evenly dispersed in the dough, the product surface becomes smooth, and a tight texture can be achieved.

As bread crumbs having a particle size of 10 mm or less used in the present invention, for example, crumbs having a particle size of more than 0.5 mm and 10 mm or less can be used. That is, bread crumbs having a size that passes through a sieve having an opening of 10 mm and remains at 0.5 mm can be used. In another embodiment of the present invention, all bread crumbs used may be bread crumbs having a particle size of 0.5 mm or less.
In the present invention, a mixture of bread crumbs having a particle size of 0.5 mm or less and bread crumbs having a particle size of more than 0.5 mm and 10 mm or less may be used. For example, it is mentioned that bread crumbs having a particle size of 0.5 mm or less and bread crumbs having a particle size larger than 0.5 mm and 10 mm or less are used in a mass ratio of about 100: 0 to 20:80.

  In the present invention, purified milk protein is used together with the above bread crumbs. Here, the purified milk protein means a product obtained by isolating and purifying protein such as casein from natural milk such as cow milk. The purified milk protein does not include milk protein-containing foods such as skim milk powder and cheese whey (cheese whey). As the purified milk protein, commercially available products can be used. Examples thereof include whey proteins (whey protein) such as casein, total milk protein, α-lactalbumin, β-lactalbumin, lactoglobulin, or salts or concentrates thereof, such as casein calcium, casein sodium, casein potassium, casein. Examples include magnesium, whey protein concentrate, and milk protein concentrate. In the present invention, these purified milk proteins can be used singly or in combination of two or more. Of these, commercially available casein, its salts, or whey protein can be preferably used.

In a specific embodiment of the present invention, 2 to 50 parts by mass of bread crumbs and 0.05 to 5 parts by mass of purified milk protein are appropriate for 100 parts by mass of flour. When the blending amount of bread crumbs and purified milk protein is within the above range, the texture improving effect is sufficient, the product volume is moderate, the appearance and the internal phase of the product are good, and the texture is light and moderate. . Moreover, the mechanical resistance of the dough is appropriate and suitable for machine production.
In the present invention, preferably 3 to 15 parts by mass of bread crumbs and 0.1 to 1 part by mass of purified milk protein are added to 100 parts by mass of flour.

The mixed powder for producing a fermented food according to the present invention is a mixture of cereal flour, bread crumbs and purified milk protein as described above. Specifically, in the mixed flour for producing fermented foods of the present invention, 2 to 50 parts by mass of bread crumbs and 0.05 to 5 parts by mass of purified milk protein are blended with respect to 100 parts by mass of flour.
Moreover, the manufacturing method of the fermented food of this invention specifically mix | blends 2-50 mass parts bread crumbs and 0.05-5 mass parts refined milk protein with respect to 100 mass parts of flour as mentioned above, Including preparing dough.
In the mixed powder for producing fermented food according to the present invention, or in the method for producing fermented food, in addition to the above-mentioned flour, bread crumbs and purified milk protein, auxiliary materials that are usually used according to the type of target fermented food. It can be mixed in an appropriate amount. Examples of such secondary materials include sugar, salt, milk powder (eg, whole milk powder, skim milk powder, whey powder), fats and oils (shortening, margarine, butter), yeast, yeast food, plant-derived proteins (soy protein) , Wheat protein, etc.), eggs, baking powder, vitamin C and the like.

Fermented foods such as various breads are generally blended with powdered milk such as whole milk powder or skim milk powder, and these milk powders contain milk protein. When the amount of powdered milk is large in the dough, the color tone tends to be black after baking or frying the dough. Therefore, in the practice of the present invention, when such powdered milk is included, it is appropriate to use it in an amount of up to 5 parts by mass with respect to 100 parts by mass of flour.
The amount of water added when producing the dough for the production of fermented foods varies depending on the water content of the bread crumbs used, but may be appropriately selected so that the dough has an appropriate hardness.

In addition to the above flour, bread crumbs and refined milk protein, for example, sugar, salt, milk powder, fats and oils, plant-derived proteins, dried eggs, baking powder, etc. are usually used for the mixed powder for producing fermented foods of the present invention. Such a subsidiary material can be mix | blended in appropriate quantity, and this mixed powder for fermented food manufacture can be distribute | circulated.
In the method for producing a fermented food according to the present invention or the production of a fermented food using the mixed powder for producing a fermented food according to the present invention, the procedure can be carried out according to a conventional method according to the type of the fermented food intended. .

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples.
[Examples 1 to 12 and Comparative Example 1]
Bread bread was manufactured with the composition (unit: part by mass) shown in Tables 1 and 2. Table 1 summarizes an example in which both bread crumbs and milk protein are not used, and an example in which 0.1 part by mass of sodium caseinate is blended with 100 parts by mass of flour. Table 2 shows the bread crumbs with respect to 100 parts by mass of flour. The example which mix | blended 10 mass parts was put together. The used bread crumbs passed through a sieve having an opening of 0.5 mm, and the water content was 11.5%.
Manufacturing method of bread: Wheat flour, sugar, skim milk powder, salt, sodium caseinate and bread crumb were stirred with a blender to obtain a mixed powder. Water and yeast were put into a mixer bowl, premixed, and after the mixed powder was added thereto, the operation was performed as follows.
(1) Mixing: 2 minutes for low speed and 5 minutes for medium speed, with shortening, 1 minute for low speed, 5 minutes for medium speed and 1 minute for high speed
(2) Dough temperature: 27 ℃
(3) Fermentation time: 90 minutes
(4) Division: 220g / piece x 4 pieces
(5) Bench time: 25 minutes
(6) Proof time: 50 minutes
(7) Baking: 200 ° C. 35 minutes As an alternative method, each other raw material is individually added to a mixer ball containing water and yeast, and the above steps (1) to (7) are performed to prepare bread. Can be manufactured. At that time, the order in which the raw materials are charged is not particularly limited.

<Evaluation method>
Twenty-four hours after producing bread as described above, sensory evaluation was performed on tense feelings, crispness, flavor and crust feeling by 10 panelists. Judgment criteria were as follows for each item, and an average value of 10 persons was obtained. Furthermore, the total score in each example was determined. If this total score was 12 points or more, it was judged to be excellent.
5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad The results are shown in Tables 1 and 2.

^*1 商品名サンラクトＳ、太陽化学（株）製

^{* 1} Product name Sanlacto S, manufactured by Taiyo Chemical Co., Ltd.

^*1 商品名サンラクトＳ、太陽化学（株）製
表１及び２の結果から、特に実施例２〜５及び実施例８〜１１で得られた食パンが優れた品質であることが判る。

^{* 1} Product name Sanlacto S, Taiyo Kagaku Co., Ltd. From the results of Tables 1 and 2, it can be seen that the breads obtained in Examples 2 to 5 and Examples 8 to 11 are particularly excellent in quality.

[Example 13 ]
Production of East Donut An yeast donut was produced with the following composition (unit: parts by mass).
Flour 100
Sugar 10
Salt 2
Nonfat dry milk 3
Baking powder 1
Shortening 5
Bread crumbs ^{* 1} 20
Whey protein ^{* 2} 1
East 3.5
Whole egg 5
Water 60
^{* 1} : 70% by mass passes through 0.5 mm aperture, and 30% by mass passes through 10 mm aperture and remains at 0.5 mm. Water content: 15%.
^{* 2} : Product name Sanlacto N2, manufactured by Taiyo Chemical Co., Ltd.

Yeast donut manufacturing method: Yeast, whole egg and water are put in a mixer bowl and pre-mixed, and after adding flour, sugar, salt, skim milk powder, baking powder, bread crumbs and whey protein, the following steps were followed. .
(1) Mixing: 2 minutes at low speed and 12 minutes at medium speed, with shortening, 1 minute at low speed and 10 minutes at medium speed
(2) Dough temperature: 28 ℃
(3) Fermentation time: 30 minutes
(4) Division: 50g / piece
(5) Bench time: 15 minutes
(6) Proof time: 40 minutes
(7) Rack time: 15 minutes
(8) Fry: 180 ° C. 1 minute Inversion 1 minute As a result, the inner phase was tight, crisp and well melted, and the crust was crispy and had a fragrant natural flavor.

Claims (5)

For fermented food production , 2 to 50 parts by weight of bread crumbs and 0.05 to 5 parts by weight of refined milk protein are blended with 100 parts by weight of flour, and the bread crumbs are made of bread crumbs having a particle size of 0.5 mm or less . Mixed powder.   The fermented food manufactured using the mixed powder for fermented food manufacture of Claim 1.   The fermented food of Claim 2 which is a bread, a hard roll, or a yeast donut. Of fermented food comprising 100 parts by mass of flour and 2-50 parts by mass of bread crumbs and 0.05-5 parts by mass of purified milk protein, the bread crumbs comprising bread crumbs having a particle size of 0.5 mm or less Production method.   The manufacturing method of the fermented food of Claim 4 which is a manufacturing method of bread, a hard roll, or a yeast donut.