JPH11155471A - Bread making method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a relatively thick bread which does not deteriorate in texture and does not spoil even after long-term storage. SOLUTION: This is a method for producing bread using sugar or sugar and salt, wherein the molar concentration of sugar or the total molar concentration of sugar and salt with respect to 1 liter of water in the dough is determined.
A method for producing bread having a water activity value of 0.78 to 0.87 and an average thickness of 10 mm or more by baking at a low temperature for a long time after fermentation at 1.3 to 2.2 mol / l.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing bread. More specifically, the present invention relates to a method for producing bread that can be stored at room temperature for a long time.

[0002]

2. Description of the Related Art Bread is soft and moderately elastic immediately after production, and has its original delicious texture. However, several days after production, bread becomes hard and its commercial value is significantly reduced. Accordingly, there is a demand for bread capable of maintaining the state and texture of bread immediately after production for a long period of time and a method for producing such bread, and various techniques have been proposed. For example, it has been proposed to improve the preservability by keeping the water activity value of bread low. JP-A-5-137
No. 495 discloses a bread having an average thickness of 6 to 10 mm and a water activity of 0.87 to 0.80, entitled "Room temperature high storage bread and its production method". However, here, only a thin bread having an average thickness of 6 to 10 mm can be manufactured, which is not suitable for manufacturing a product including a filling or the like. Accordingly, there is a need for a method of producing a relatively thick bread that can be stored at room temperature for a long period of time.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a relatively thick bread which does not deteriorate in texture or decay even after long-term storage.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by using a relatively small amount of dough water and a long firing time. Was. More specifically, when manufacturing bread using sugars or sugars and salt, the moisture in the dough may be 1%.
The molar activity of sugars per liter, or the total molarity of sugars and salt, to a specific value, after fermentation, by baking at a low temperature for a long time, the water activity value is 0.78-0.87,
It has been found that a bread having an average thickness of 10 mm or more that can be stored for a long time can be obtained, and the present invention has been completed. Therefore, the present invention relates to a method for producing bread using sugar or sugar and salt, wherein the molar concentration of sugar relative to 1 liter of water in the dough or the total molar concentration of sugar and salt is 1.
This is a method of producing bread having a water activity value of 0.78 to 0.87 and an average thickness of 10 mm or more by baking at a low temperature for a long time after fermentation at a concentration of 3 to 2.2 mol / l. As a preferred embodiment of the present invention, 10 to 100 parts by weight of an oil or fat is added to 100 parts by weight of flour.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
As the types of bread in the present invention, specifically, bread,
There are confectionery bread, roll bread, and cooking bread. Preparation of the dough in the method for producing bread according to the present invention is performed by adding auxiliary materials such as yeast, yeast food, sugars, salt, fats and oils, polysaccharides, emulsifiers, milk, skim milk powder, fermented milk, eggs, seasonings, and starch to flour. , Vital gluten, coloring matter, perfume, etc., and water, and mixing can be performed according to a conventional mixing operation. In the method for producing bread according to the present invention, when preparing the dough, sugar, or sugar and salt are blended, and the molar concentration of sugar relative to 1 liter of water in the dough, or the total molar concentration of sugar and salt (hereinafter, referred to as “molar concentration”) , Simply referred to as a molar concentration) of 1.3 to 2.2 mol / liter. Here, the molar concentration refers to a numerical value when it is considered that all the water contained in the dough is free water and sugars and salt are completely hydrated in the water. The moisture in the dough is a combination of water added when preparing the dough and moisture derived from auxiliary materials such as flour and eggs.

When the amount of sugar in the dough is a gram, the amount of water is c gram, and the amount of water contained in flour and other auxiliary materials is d gram, the formula for calculating the molar concentration of saccharide is as follows. Molar concentration (mol / liter) = [(a / molecular weight of sugar) /
(C + d)] × 1000 In addition, when b grams of salt are used in the above example, the formula for calculating the total molar concentration of saccharides and salt is as follows. Molar concentration (mol / liter) = [(a / molecular weight of sugar + b
/ (Molecular weight of salt) / (c + d)] × 1000

[0007] As a specific embodiment of the present invention, when preparing the dough, 13 parts of sugar are added to 100 parts by weight of flour.
It is common to mix 0 to 45 parts by weight and 0 to 2.5 parts by weight of salt. In addition, the amount of water when preparing the dough in the present invention is specifically 30 to 100 parts by weight of flour.
It is about 50 parts by weight, which is relatively small. The amount of each material to be used is appropriately selected from such a range, and the sugar, salt, water content, and the like are finally adjusted so as to satisfy 1.3 to 2.2 mol / liter in the above formula for calculating the molar concentration. It is desirable to decide. If the molarity is lower than 1.3 mol / l, the water activity of the product will be higher than 0.87 and the product cannot be stored for a long time. On the other hand, if it exceeds 2.2 mol / l, the fermentation of the dough becomes worse due to the relation of the osmotic pressure, and the volume of the product is not increased, so that a good product cannot be obtained.

In the present invention, saccharides which can be used for preparing dough include sucrose, xylitol, sorbitol, starch syrup, glucose, lactose, fructose and the like. In order to bake for a relatively long time, sucrose, xylitol, sorbitol, and starch syrup, which are hardly colored, are preferably used.
In the present invention, as fats and oils that can be used for preparing dough,
Shortening, margarine, butter, salad oil, emulsified fats and the like. From the viewpoint of bready texture and texture,
It is desirable to add about 10 to 100 parts by weight of fats and oils to 100 parts by weight of flour. As the emulsifier, glycerin fatty acid ester, lecithin, sugar ester and the like which are usually used for bread making can be used. The addition amount is about 0.1 to 1.0 part by weight based on 100 parts by weight of flour. The polysaccharides include gums such as xanthan gum, guar gum, locust bean gum, and tamarind gum.
It is about 2 to 1.0 parts by weight.

The operation up to baking the prepared dough may be performed according to a conventional method. For example, mixing 26-
The dough at 29 ° C. is placed in a fermentation room at 25-29 ° C. and 70-90% humidity for 30-120 minutes. After dividing into 30 to 500 g, rounding, take a bench time of 0 to 30 minutes and shape. 30 ~ 40 ℃ after shaping, 30 ~ 90% with a 70 ~ 90% humidity
Ferment for 90 minutes. Then, it is fired. The weight of the dough before baking varies depending on the type of intended bread, but up to about three loaves of bread is possible, but considering the texture, it is 30 to 5 times.
Desirably about 00 g. In order to obtain bread having an average thickness of 10 mm or more, it is desirable that the average thickness of the dough before firing is 5 mm or more. In the present specification, the average thickness means a value obtained by dividing the total capacity by the maximum projected area. In addition, when shaping the dough, it is also possible to use a bean jam or the like having good storability as a filling and encrusting. It is also possible to knead a fruit or the like having a high sugar content and good preservability after the dough is made.

The bread manufacturing method of the present invention is characterized by baking the dough prepared as described above at a low temperature for a long time. An appropriate firing temperature is 150 to 180 ° C. If the sintering temperature is lower than 150 ° C., the sintering color is difficult to be formed, but the surface crust is thick and hard, and the texture is not good. On the other hand, when the temperature exceeds 180 ° C., the water in the product tends to be skipped and the water activity value tends to increase. The firing time is
It varies depending on the firing temperature and the size of the dough,
For example, if the sintering temperature is 150 ° C., the sintering temperature is 18 for approximately 20 minutes to 2 hours depending on the size of the dough.
At 0 ° C., it ranges from approximately 12 minutes to 45 minutes depending on the size of the dough. Therefore, in the method of the present invention, 15
The sintering is performed at a sintering temperature of 0 to 180 ° C. for about 12 minutes to 2 hours. As a device for firing, a commonly used device may be used, and examples thereof include a rack oven and a reel oven.

As described above, the total molar concentration of sugars and salt per liter of water in the dough is 1.3 to 2.2.
By selecting the sintering temperature and the sintering time in mol / liter and sintering at a low temperature for a long time, the water activity value becomes 0.78.
Bread is obtained which is ~ 0.87. When the water activity value is lower than 0.78, the bread becomes hard, and when the water activity value is higher than 0.87, bacteria and yeasts are easily propagated. Here, the water activity value is
It is an index indicating the amount of water that can play an effective role in the growth of the microorganisms, represented by Aw = Po / P _1. Po is the vapor pressure of the solution, P ₁ is the vapor pressure of the solvent. That is, the steam pressure Po indicated by the food and the maximum steam pressure P at that temperature
_It is the ratio to ₁ . In the present invention, the water activity value is measured using a water activity meter (AW, manufactured by SiberHegner Japan KK).
C200). According to the method of the present invention, bread having an average thickness of 10 mm or more is obtained, and the average thickness is approximately 150 mm.
Bread up to about mm can be obtained.

After baking, the resulting bread can be allowed to cool, preferably under aseptic conditions, for about one hour, and then packaged. As the packaging material, an oxygen-impermeable material can be used, for example, KOP20μ / EXPE50μ.
In packaging, it is desirable to degas or enclose a deoxidizing material. When the bread obtained by the method of the present invention is eaten, it can be used as it is, or can be covered with a topping sauce or filled with filling. In addition, it can be heated in a microwave oven or a microwave oven to obtain something similar to freshly baked bread.
Further, the bread obtained by the method of the present invention can be stored at room temperature, but it is better stored when stored in a refrigerator or a freezer. Bread stored in a refrigerator or freezer becomes similar to the above bread if it is returned to normal temperature when eating.

[0013]

The bread obtained by the method for producing bread according to the present invention can maintain good texture and taste without deterioration even after long-term storage at room temperature. Some breads obtained by the method of the present invention can be stored at room temperature for up to about two months.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples in Test Examples.

Test Example 1 A test was conducted with the same dough weight (70 g) while changing the firing conditions.

Example 1 Sweet buns were produced according to the following composition (unit: parts by weight). (Blending) Flour 100 Sugar 25 Emulsifier 0.2 Skim milk powder 2 Salt 1.5 Yeast food 0.1 Fat 20 Water 35 Egg 8 Yeast 5 (Process) In the above blending, each material except water is put into a mixer bowl and stirred. Then add water, low speed 2 minutes, medium speed 5 minutes, high speed 5 minutes
Mixing was carried out so that the dough temperature was 27 ° C. Thereafter, the fermentation was performed in a fermentation room at 27 ° C. and a humidity of 80% for 60 minutes. After the fermentation, the dough was divided into 70 g and bench time was set for 20 minutes. After shaping, use a stove at 38 ° C and 80% humidity 6
Fermented for 0 minutes. It was baked in a 170 ° C. rack oven for 30 minutes. At this time, the molar concentration in the dough was 1.7 mol / liter according to the above formula. After firing, the mixture was allowed to cool under aseptic conditions for about 1 hour and packaged. The water activity value of this calcined product was 0.85 by a water activity measurement device (AWC200 manufactured by Nihon Siber Hegner KK).

[0015]

Examples 2 to 4 and Comparative Examples 1 and 2 The same operation as in Example 1 was carried out except that the firing conditions (firing temperature and firing time) were changed. The fired products obtained in Examples 1 to 4 and Comparative Examples 1 and 2 were stored at room temperature for 4 weeks, and the shelf life and the texture after 4 weeks were observed every week and comprehensively evaluated. The results are shown in Table 1 below together with firing conditions and water activity. The evaluation criteria for texture, storage stability and overall evaluation are as follows. Texture 4: Good (soft and elastic without stickiness) 3: Normal (slightly soft and slightly sticky) 2: Bad (hard and sticky noticeably) 1: Unevaluable Storage-: Number of common bacteria 1 Not more than 10,000 / g ±: General bacteria count of 10,000 to 100,000 / g or mold cannot be visually observed. +: 100,000 general bacteria / g or more or mold can be visually confirmed. Overall evaluation ○: Good △: Somewhat good ×: Bad

[0016]

[Table 1] Firing temperature Firing time Water activity Texture Preservation Comprehensive evaluation (° C) (min) 1w 2w 3w 4w Example 1 170 30 0.85 4----○ ○ 2 150 50 0.80 3----○ ○ 3 160 38 0.82 4----○ ４ 4 180 22 0.87 4----○ Comparative Example 1 190 16 0.90 1--± + × 〃 2 140 62 0.77 2----×

[0017]

[Test Example 2]

Comparative Example 3 The sintering temperature was changed to 20 parts by weight in the composition of Example 1 except that 1 part by weight of salt, 6 parts by weight of oil and fat, and 50 parts by weight of water
A baked product was produced in the same manner as in Example 1, except that the calcination time was 16 minutes at 0 ° C. The fired products obtained in Example 1 and Comparative Example 3 were evaluated in the same manner as above. Table 2 shows the results.
Shown in

[0018]

[Table 2] Molar Firing temperature Firing time Moisture Texture Preservability Total concentration (° C) (min) Activity 1w 2w 3w 4w Example 1 1.7 170 30 0.85 4 − − − − ○ Comparative example 3 1.2 200 16 0.93 1 − ± + + ×

[0019]

[Test Example 3]

Examples 5 to 8 Baking products were prepared in the same manner as in Example 1 except that the weight of the dough and the baking time were changed. Evaluation was performed in the same manner as above, and the results were obtained in Example 1 and Examples 5 to 5.
Table 3 summarizes the results of Example 8.

[0020]

[Table 3] Dough weight Baking time Water activity Texture Preservation Overall evaluation (g) (min) 1w 2w 3w 4w Example 1 70 30 0.85 4----○ ○ 5 30 15 0.83 4----○ ○ 6 300 45 0.86 4----○ 〃 7 500 53 0.87 4----○ 〃 8 1000 75 0.87 3----△

[0021]

[Test Example 4]

Examples 9 to 10 and Comparative Examples 4 to 5 A baked product was prepared in the same manner as in Example 1 except that the amount of sugar was changed in the formulation of Example 1. Evaluation was performed as described above, and Examples 1, 9, 1
Table 4 summarizes the results of 0 and Comparative Examples 4 and 5.

[0022]

[Table 4] Sugar addition molarity Water activity Texture Preservation Comprehensive evaluation (parts by weight) 1w 2w 3w 4w Example 1 25 1.7 0.85 4-----Comparative example 4 10 1.0 0.91 1-± + + Example 9 17 1.3 0.87 4 − − − − ○ 〃 10 35 2.2 0.79 3 − − − − ○ Comparative Example 5 39 2.5 0.77 2 − − − − ×

Claims (3)

[Claims] 1. A method for producing bread using sugar or sugar and salt, wherein the molar concentration of sugar or the total molar concentration of sugar and salt relative to 1 liter of water in the dough is determined.
A method for producing bread having a water activity value of 0.78 to 0.87 and an average thickness of 10 mm or more by baking at a low temperature for a long time after fermentation at 1.3 to 2.2 mol / l. 2. Oil and fat are added to 10 parts by weight of flour for 10 parts by weight.
The method for producing bread according to claim 1, wherein the addition amount is from 100 to 100 parts by weight. 3. The method according to claim 1, wherein the baking temperature is 150 to 180 ° C.