JPH07177841A - Production of bread - Google Patents

Abstract

PURPOSE:To obtain fisheye-free bread excellent in specific volume, internal phase and flavor by kneading a bread-making material, specific yeast, etc., and water to produce a dough, which is then subjected to bread-making process. CONSTITUTION:A dough is first prepared by kneading (A) a bread-making material consisting mainly of wheat flour, (B) yeast belonging to the genus Saccharomyces having a low-temperature sensitivity in its fermentativity (e.g. Saccharomyces cerevisiae RTZ-3), (C) a bread-making modifier containing (1) an ascorbic acid compound such as L-ascorbic acid, (2) a gum such as carrageenan, (3) succinic monoglyceride and (4) a casein such as casein separated from cow milk and (D) water, and then molded. This dough is then stored at -2 to 15 deg.C and subjected to bread-making process by a conventional method.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for making bread.

[0002]

2. Description of the Related Art In recent years, frozen dough has been widely used as a means for streamlining production in the bakery industry, but it requires high energy costs such as freezing, transporting and thawing. To reduce these high energy costs,
The refrigerated dough, which is used to refrigerate the dough before final fermentation, is receiving attention.

However, when such a refrigerated dough is used, the fermentation of the yeast proceeds even during refrigerated storage, which not only has an unfavorable effect on the dough but also causes a problem in the storage stability of the yeast in the dough. As the resulting yeast deteriorates,
Bread after baking has a problem that volume is small and baking color and flavor are inferior. To solve these problems,
Bread using a baker's yeast that is resistant to refrigeration, a method for producing pizza, for example, bread and confectionery bread using yeast belonging to the genus Saccharomyces having the ability to suppress fermentation in a low temperature range (-5 to 15 ° C). Method for producing (Japanese Patent Application Laid-Open No. 61-195637), method for producing a loaf of bread, confectionery bread, etc. using baker's yeast belonging to the genus Saccharomyces and having low temperature sensitivity and freezing tolerance (Japanese Patent Application Laid-Open No. Hei 4-
234939), which belongs to the genus Saccharomyces and is inactive under refrigeration, but a method for producing pizza using baker's yeast that has viability (JP-A-5-76348), which belongs to the genus Saccharomyces and is sensitive to low temperature. And using the baker's yeast having the property that the fermentation power does not decrease even if the bread dough is stored in a refrigerator,
A method for producing bread or the like (Japanese Patent Laid-Open No. 5-284896),
There is known a method for producing bread, confectionery bread or the like using yeast having a fermentability showing low temperature sensitivity (JP-A-5-336872).

However, even if baker's yeast, which is resistant to refrigeration, is used, white blistering spots called fish eyes appear on the surface of the bread after baking, and bread satisfying the specific volume and internal phase of the bread is satisfied. Can't get Various bread improvers are known to improve the quality of bread. For example, glycerin fatty acid ester or glycerin fatty acid organic acid ester (JP-A-63-152935), ascorbin, as a bread-making improving agent for preventing white blistering spots called fish eyes on the surface of bread after baking. Acids, amino acids, alums and glycerin fatty acid monoesters (JP-A-5-49384) are known.

It is known to add carrageenan to the dough to increase the volume of bread (Japanese Patent Laid-Open No. 2-11).
9739 publication). It is well known to add skim milk powder containing caseins as an ingredient to dough during the production of bread (for example, JP-A-2-119739). However,
Satisfactory quality bread has not been obtained using bread dough that has been stored refrigerated for a long time.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing high quality bread even when using bread dough that has been stored in a refrigerator for a long time.

[0007]

Means for Solving the Problems The present invention relates to a raw material for bread containing wheat flour as a main component and a yeast belonging to the genus Saccharomyces, which has a low temperature sensitivity of fermentation ability, and (a) ascorbic acid,
(B) A bread-making improving agent containing gums, (c) succinic acid monoglyceride and (d) casein and a water were mixed and kneaded to form a dough, which was then subjected to a conventional method (after division, molding and fermentation). , Baking, frying, steaming, etc.).

As the yeast used in the present invention, any yeast can be used as long as it belongs to the genus Saccharomyces and its fermentation ability shows low temperature sensitivity. In the present specification, "the fermentation ability exhibits low temperature sensitivity" means "normal fermentation at 20 to 40 ° C, -2 to
At 15 ° C., it exhibits a fermentation capacity that is 1/3 or less that of commercially available yeast. ” The yeast used in the present invention can be obtained, for example, by the following method. For example, commercially available yeast (for example, baker's yeast, sake yeast, wine yeast, brewer's yeast, miso and shochu yeast, etc.) known mutation induction method, for example, ultraviolet rays, radiation to the cells obtained by irradiating with antibiotics (for example, , Antimycin, nystatin, etc.) and cultured at low temperature (10 to 15 ° C.), and cells that cannot grow or extremely weakly grow at this low temperature are selected (primary selection). Among the strains selected in this primary selection, there are strains that cannot grow due to lack of fermentation ability, or due to weak fermentation ability, or strains with reduced proliferation ability, and strains that have weakened growth due to other causes. included. Therefore, from among them, a strain that lacks fermentability or becomes extremely weak at low temperature (2 to 7 ° C.) is selected (secondary selection). Next, from the strains selected in the secondary selection, a strain whose fermenting ability is recovered at a temperature of 20 ° C or higher (20 to 40 ° C) is selected (third selection). Finally, from among the strains selected in the tertiary selection, select a strain that has excellent fermentation ability under ordinary fermentation conditions such as bread dough at a temperature of 20 ° C or higher (20-40 ° C) (quaternary selection). .

Specific examples of the strain used in the present invention include:
Saccharomyces cerevis
iae ) RZT-3 (hereinafter referred to as RZT-3 strain)
-336872), IAM4274 (JP-A-61-195637).
), FERM P-11938 (JP-A-4-234939),
NCIMB40328, 40329, 40330, 40331, 40332
(JP 5-76348 A), FERM P-12916 (JP 5
-284896).

In the present invention, examples of the raw material for bread containing wheat flour as a main component include raw materials including wheat flour, sugar, salt, shortening, skim milk powder, yeast food and the like. As the (a) ascorbic acid used in the present invention, L-
Examples thereof include ascorbic acid, dehydroascorbic acid and salts thereof (alkali metal salts, etc.), among which L
-Ascorbic acid is preferred and its addition is 5-200 ppm, preferably 10-100 ppm, based on the total weight of the flour. Examples of the gums (b) include carrageenan, xanthan and the like. Among them, carrageenan is preferable, and the addition amount thereof is 0.05 to 2% with respect to the total weight of wheat flour, preferably 0.1.
~ 0.5%. (C) The amount of succinic acid monoglyceride added is 0.05 to 1%, preferably 0.1 to 0.5%, based on the total weight of the flour. Examples of (d) caseins include casein separated from milk (milk, goat milk, etc.) and salts thereof (alkali metal salts, etc.), and the addition amount thereof is 0.2 to 5% with respect to the total weight of flour, It is preferably 0.5 to 3%.

In the present invention, the four ingredients (a) to (d) used as the bread-making improving agent can be added to the bread dough individually and used, but the four ingredients are mixed in advance. It is convenient to use it in advance because it eliminates the need for weighing individual components. In addition, in the bread-making improving agent containing the components (a) to (d), if necessary, inorganic salts (calcium salts such as calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, ammonium chloride, ammonium sulfate, etc. Ammonium salts, sodium salts such as sodium chloride), amino acids (cystine, cystine, etc.),
Enzyme agents (amylase, protease, lipase, etc.), bean flour (soybean flour, etc.), starches (wheat starch, corn starch, etc.) and the like can also be added.

Next, a method for manufacturing bread will be described. Culture of baker's yeast yeast in a normal medium containing carbon sources, nitrogen sources, inorganic substances, amino acids, vitamins, etc. under aerobic conditions at a temperature of 27 to 32 ° C.
It is possible to obtain yeast cells suitable for bread production by culturing while adjusting the temperature to 1, and collecting and washing the cells.

Glucose, sucrose, starch hydrolysates, molasses, etc. can be used as carbon sources in the medium.
Molasses is particularly preferably used. As the nitrogen source, ammonia, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast extract, corn steep liquor, etc. are used.

As the inorganic substances, magnesium phosphate, potassium phosphate and the like, and as the amino acids, glutamic acid and the like,
Pantothensan, thiamine, etc. are used as vitamins. Fed-batch culture is suitable for the culture. The bread dough used in the bread-making method is wheat flour, salt, shortening, the yeast obtained above, a bread-making improving agent containing the components (a) to (d) and water, and if necessary, sugar / skim milk powder, yeast food. It is obtained by kneading after adding eggs, etc. Typical bread, French bread, sweet bread, and other bread-making methods include a direct kneading method and a medium seed method. The former is a method in which all raw materials are mixed from the beginning, and the latter is a method in which a part of flour is first mixed with yeast. This is a method in which water is added to make a medium-sized dough, and after fermentation, the remaining ingredients are combined to make a main kneaded dough.
The bread-making improving agent containing the components (a) to (d) is added at the time of making a medium-sized dough or a kneaded dough.

For example, in the direct doughing method, wheat flour, the yeast obtained above, a bread-making improving agent containing the components (a) to (d), salt, shortening, sugar, skim milk powder, yeast food, egg, etc. And knead with water to make a dough. 20 ~ the dough
Fermentation (floor time) at 35 ° C for 10 to 120 minutes, divide the fermented product into appropriate sizes, and then bench time (room temperature, 10
Mold for ~ 30 minutes). If necessary, store the molded dough in a refrigerator (-2 to 15 ° C, within 7 days). Then, take out this molded refrigerated dough as needed, 30-40 ℃
After fermenting for 30 to 90 minutes, baking to obtain bread.

In the middle seed method, about 70% of the whole wheat flour, water, yeast and yeast food obtained above were mixed with water and fermented at 25 to 30 ° C. for 3 to 5 hours (middle seed fermentation). After that, the remaining ingredients (flour, water, salt, shortening, etc.) are added and kneaded (main kneading) to obtain a dough. The bread-making improving agent containing the components (a) to (d) is added during medium-type fermentation or main kneading. Then, the dough is fermented (floor time), divided, bench time, molded, refrigerated, proofed, and baked to obtain bread, as in the case of the direct kneading method.

Also, after proofing, donuts can be fried by steaming, and steamed bread can be obtained by steaming.

[0018]

EXAMPLES Examples and comparative examples will be shown below. Example 1, Comparative Examples 1-5 Culture of baker's yeast 30 ml of YPD medium (1% yeast extract, polypeptone 2)
%, Glucose 2%) in a 300 ml Erlenmeyer flask was inoculated with 1 platinum loop of RZT-3 strain and cultured at 30 ° C. for 24 hours.
After culturing, the total amount of the culture solution is 270 ml of molasses medium (molasses 3
%, Urea 0.193%, potassium dihydrogen phosphate 0.046%, antifoaming agent 2 drops), and the mixture was transferred to a 2-liter baffled Erlenmeyer flask equipped with a baffle and cultured at 30 ° C. for 24 hours with shaking. After culturing,
The cells were collected by centrifugation, washed twice with deionized water, and then water was removed on a biscuit-made absorption plate to obtain cells.

As for the YST strain, cells were obtained in the same manner as the RZT-3 strain. The obtained yeast cells were used for bread dough. A roll bread was obtained by the following formulation and steps. Composition (parts by weight) Strong flour 90 Soft flour 10 Granulated sugar 10 Salt 1.8 Whole egg 8 Shortening 8 Yeast cells (shown in Table 1) Water (shown in Table 1) Improver (shown in Table 1) Inorganic salt mixture ^* 0 0.093 * Ammonium chloride 32.3 (%), calcium sulfate 32.
3 (%), calcium dihydrogen phosphate 19.3 (%), calcium carbonate 16.1 (%)

[0020]

[Table 1]

Mixing process: Low speed 3 minutes Medium low speed 2 minutes later Shortening addition Low speed 3 minutes Medium low speed 3 minutes Medium high speed 5 minutes Kneading temperature: 28 ° C Floor time: 60 minutes Division: 60g Bench time: 15 minutes Molding: Roll Refrigeration of molding dough: 5 ° C, 4 days (closed in a plastic bag: same below) Defrosting: 25 ° C, 85%, room humidity (RH), 30 minutes Proofer: 38 ° C, 85% RH, 40 minutes Baking: 200 Table 2 shows the results of the quality evaluation of the baked bread at 12 ° C for 12 minutes.

[0022]

[Table 2]

Hip holding index

[0024]

[Equation 1]

As is clear from Table 2 (the same evaluation criteria are used in the following table), the quality of the bread obtained in Example 1 is generally much higher than that of the bread obtained in Comparative Example 1. It was excellent and was superior to that of the breads obtained in Comparative Examples 2 to 5 in overall point. Examples 2 to 4, Comparative Example 6 In the formulation of Example 1, the amounts of yeast, improver and water were changed to the amounts shown in Table 3, and in the step, the refrigerating conditions of the molding dough were 1, 3 at 5 ° C and A roll bread was obtained in the same manner as in Example 1 except that the period was 7 days. The results are shown in Table 4.

[0026]

[Table 3]

[0027]

[Table 4]

As is clear from Table 4, the quality of the breads obtained in Examples 2 to 4 is extremely superior to that of the bread obtained in Comparative Example 6 after 1 day, 3 days, and 7 days, and is very excellent. Was there. Examples 5 to 8 Rolls were obtained by the following composition and process. Formulation: (parts by weight) Strong flour 90 Thin flour 10 Granulated sugar 25 Salt 1 Whole egg 8 Shortening 10 RZT-3 strain 4 Water 46 Improvement agent (shown in Table 5) Inorganic salt mixture 0.093

[0029]

[Table 5]

Mixing process: Low speed 3 minutes Medium low speed 3 minutes Medium high speed 1 minute later Shortening addition Low speed 2 minutes Medium low speed 3 minutes Medium high speed 5 minutes Forging temperature: 28 ° C Floor time: 60 minutes Division: 60g Bench time: 15 minutes Molding: Roll shape Refrigeration of molded dough: 10 ° C, 2 days Unrefrigerated: 25 ° C, 85% RH, 30 minutes Proofer: 38 ° C, 85% RH, 40 minutes Baking: 200 ° C, 12 minutes Quality evaluation of baked bread The results are shown in Table 6.

[0031]

[Table 6]

Example 9 and Comparative Example 7 A roll bread was obtained by the following composition and steps. Blended medium-sized dough Main kneading dough Strong flour 70 (parts by weight) 30 (parts by weight) Inorganic salt mixture 0.062 Yeast cells (RZT-23 strain or YST strain) Granulated sugar 5 Salt 2 shortening 6 Improvement agent shown in Table 7 Water 40 shown in Table 7

[0033]

[Table 7]

Process Mixing dough: Low speed 3 minutes, low speed 2 minutes Kneading temperature: 24 ° C Fermentation: 28 ° C, 4 hours Main kneading dough mixing: Low speed 3 minutes, medium low speed 2 minutes later Shortening addition low speed 2 minutes, Medium-low speed 3 minutes, medium-high speed 3 minutes Kneading temperature: 27 ° C Floor time: 20 minutes Division: 60g Bench time: 15 minutes Molding: Roll-shaped Molded material refrigeration: 0 ° C, 4 days Unrefrigerated: 25 ° C, 85% RH, 30 minutes Proof: 38 ° C., 85% RH, 40 minutes Baking: 200, 12 minutes Table 8 shows the quality evaluation of the baked bread.

[0035]

[Table 8]

As is apparent from Table 8, the comprehensive evaluation of the quality of the bread obtained in Example 9 was superior to that of the bread obtained in Comparative Example 7.

[0037]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce bread having no fish eyes and having excellent overall quality such as specific volume, internal phase and flavor.

Continuation of front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area A21D 10/02

Claims (5)

[Claims] 1. A bread-making material comprising wheat flour as a main component and a yeast belonging to the genus Saccharomyces and exhibiting low-temperature fermentation ability, and (a) ascorbic acid, (b) gum, (c) succinic acid monoglyceride and ( d) A method for producing bread, which comprises kneading a bread-making improving agent containing caseins with water to form a dough, and then making bread using the dough by a conventional method. 2. The method for producing bread according to claim 1, wherein the molded dough is stored at −2 to 15 ° C. 3. A dough containing a bread improver containing the yeast according to claim 1 and the components (a) to (d) according to claim 1 and water. 4. A bread improver for yeasts, which comprises the components (a) to (d) as set forth in claim 1 and exhibits low temperature sensitivity in fermentation ability. 5. A premix containing a flour, a yeast according to claim 1, and a bread-making improving agent containing the components (a) to (d) according to claim 1.