JP6675840B2 - Bakery food manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a bakery food having good flavor and texture.

  Fermentation, dough formation, and flavor formation are known as yeast functions in bread production. Further, Patent Documents 1 to 3 show that in the production of bread, yeast cells are destroyed or self-digested, whereby components inside the cells leak to the outside, whereby the effect of improving dough physical properties and flavor can be obtained. Have been described. Based on this finding, Patent Document 1 discloses that enzymes and nutrients in cells are leaked into a liquid and activated by breaking or lysing cells of yeast for baking (yeast) at 60 ° C. or lower. A method for producing bread has been proposed, which comprises adding the enzyme activity to bread dough while maintaining the enzyme activity, followed by aging. In Patent Literature 2, a yeast treatment liquid in which yeast cells are destroyed or self-digested, or an extract is added to bread dough containing flour as a main component, aged at 20 to 40 ° C., and then baked. There has been proposed a method for producing frozen dough, which comprises kneading yeast for use and freezing the dough. Patent Literature 3 proposes a fat and oil composition for baking and confectionery comprising an aqueous phase containing a yeast cell disrupting liquid, a fat and oil part, and an emulsifier.

JP-A-63-079554 JP-A-63-087933 JP-A-02-273137

  The present invention relates to a method for obtaining a bakery food dough that can produce a bakery food with good dough physical properties and a better flavor and texture, and a method for producing a bakery food using the bakery food dough.

  The present inventor has made extensive studies, and as a result, by mixing raw yeast with salt and / or saccharide and adding the mixture obtained by direct contact to the dough, the physical properties of the dough are improved, We found that bakery foods with flavor and texture can be obtained.

Accordingly, the present invention provides:
(1) mixing raw yeast with salt and / or saccharide to bring the raw yeast into contact with the salt and / or saccharide; and (2) containing the mixture obtained in (1) and flour. Preparing dough,
A method for producing a bakery food dough, comprising:
The present invention also provides a method for producing a bakery food, comprising baking the bakery food dough.

  ADVANTAGE OF THE INVENTION According to this invention, the dough physical property of a bakery food dough can be improved and a bakery food having good flavor and texture can be manufactured.

  The present invention provides a method for improving the dough physical properties, flavor and texture of a bakery food. That is, the present invention provides (1) mixing raw yeast with salt and / or saccharide and bringing the raw yeast into contact with the salt and / or saccharide; and (2) obtained in (1). Preparing a dough comprising a mixture and flour. The raw yeast used in the method of the present invention may be a live yeast of baker's yeast normally used for bread production or a dry yeast reconstituted with water. The salt may be any salt used in ordinary cooking, such as sodium chloride. Examples of the saccharide include saccharides usually used for cooking, such as white sugar, granulated sugar, brown sugar, brown sugar, reducing sugar, and starch syrup.

  In the method for producing a bakery food dough of the present invention, first, the raw yeast is mixed with the salt and / or saccharide, and if necessary, the resulting mixture is stored for an appropriate time to prepare the raw yeast. The yeast is brought into direct contact with the salt and / or saccharide. Here, in order to bring the raw yeast and the salt and / or saccharide into sufficient contact, it is preferable to mix the raw yeast with the salt and / or the saccharide without adding other raw materials such as flour and water. That is, in the above mixing, it is preferable to mix raw yeast and only salt and / or saccharide. The direct contact between the raw yeast and the salt and / or saccharide in the mixing operation destroys the cells of the raw yeast. At this time, the active ingredients (for example, glutathione which affects the physical properties of the dough, and flavor and It is considered that the production of protein components which are thought to affect the flavor components, etc.) can improve the quality of bakery foods. In the method of the present invention, the storage time of the mixture is not necessarily required, but is preferably 15 minutes or more, more preferably 15 minutes to 48 hours, and still more preferably 3 to 24 hours. The temperature at the time of storage is not particularly limited, and may be, for example, a refrigeration temperature to room temperature (for example, 0 ° C to 30 ° C, preferably 4 ° C to 25 ° C).

  In the method for producing a bakery food dough of the present invention, either one of the salt and the saccharide mixed with the raw yeast may be used, or may be used in combination. The amount (dry mass) of the salt used for the mixing is preferably 0.01 to 40 parts by mass, more preferably 0.01 to 20 parts by mass, and further preferably 0 to 1 part by mass of the raw yeast. 0.3 to 4 parts by mass, more preferably 0.4 to 4 parts by mass. The amount (dry mass) of the saccharide used for the mixing is preferably 0.2 to 120 parts by mass, more preferably 0.2 to 40 parts by mass, and still more preferably 1 part by mass of the raw yeast. It is 0.2 to 10 parts by mass, more preferably 2 to 6 parts by mass. When a combination of salt and saccharide is used, the total amount of salt and saccharide is preferably 0.01 to 1 part by mass of the raw yeast, as long as the respective amounts of salt and saccharide are within the above range. The amount is adjusted so as to be 120 parts by mass, more preferably 0.01 to 40 parts by mass, still more preferably 0.01 to 20 parts by mass, and still more preferably 0.2 to 10 parts by mass.

  Next, in the method for producing a bakery food dough of the present invention, a bakery food is prepared by using a mixture of raw yeast obtained in the above procedure and salt and / or sugar (hereinafter sometimes referred to as raw yeast processed product). Prepare dough. That is, a dough containing at least the raw processed yeast and flour is prepared. The amount of the processed raw yeast in the dough may be 0.5 to 2 parts by mass based on 100 parts by mass of the flour in terms of the amount of raw yeast used for the production.

  The procedure for preparing the bakery food dough in the method of the present invention may be in accordance with the usual bakery food dough manufacturing method, except that the raw yeast processed material is added to the dough. For example, to flour as a main raw material, water, the raw yeast processed material, and if necessary, auxiliary raw materials such as yeast or fermented seeds, salt, saccharides, starches, eggs, milk powder, fats and oils, gluten, and additives are added. To produce bakery food dough by kneading. Preferably, the bakery food dough is produced by kneading at least flour, yeast or fermented seed, the raw processed yeast, and water. Also preferably, the bakery food dough is a yeast fermented dough produced by fermenting the kneaded dough.

  As the flour as the main raw material of the bakery food dough, flour, such as flour, medium flour, strong flour, whole grain flour, rye flour, rice flour, buckwheat flour, any flour that can be used in bakery foods such as mixed flours Although not particularly limited, flour is preferred. Examples of the yeast added to the bakery food dough include raw yeast, dry yeast, semi-dry yeast, instant dry yeast and the like which are usually used for dough fermentation. These yeasts are used for dough fermentation, and are components added separately from the raw yeast processed product of the present invention. Examples of the water include water, milk, soy milk, and the like.

  The bakery food dough can be manufactured by forming, baking, etc. the bakery food dough according to a normal procedure. In the production of the bakery food according to the present invention, a normal bakery food production method, for example, a direct kneading method, a medium seed method (a fermentation method), a hot water method, a no-time method, and the like can be employed. For example, in the case of the direct kneading method, a dough is prepared by kneading a material containing flour, yeast or a fermented seed, and a processed raw yeast in the above procedure, and the dough is fermented. By performing the next fermentation and then baking, a bakery food can be produced. As the sponge method, a commonly used 70% sponge method, a 100% sponge method (full flavor method), a sweetened sponge method, an overnight sponge method and the like can be adopted. In the case of the sponge method, the treated raw yeast may be added when adjusting either sponge or main kneading, but is preferably added when adjusting main kneading.

  Examples of the bakery foods that can be produced by the procedure of the present invention include all foods obtained by baking dough kneaded by adding moisture and other ingredients to cereals, for example, French bread (Fisel, Batal, etc.), German bread ( Kaiser Semmel, rye bread, etc., bread (English bread, etc.), rich bread (butter roll, Danish, etc.), Italian bread (Focaccia, Panettone, etc.), Belgian bread (waffle, etc.), Middle East bread (nan, pita bread, etc.) Bread; pizza; Chinese bun and Chinese bread such as pork bun and Hanamaki; various baked confectionery such as donut, etc., but are not particularly limited. The bakery food may be baked together with ingredients such as confectionery bread and prepared vegetable bread.

  By adding the processed raw yeast to the bakery food dough, the physical properties of the dough are improved, and if the dough is baked, a bakery food having good flavor and texture can be produced. Therefore, the above processed raw yeast can be used as a quality improving agent for bakery food dough.

  Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1
The raw materials were mixed under the conditions shown in Table 1 to produce raw yeast processed products having different amounts of raw yeast added (Production Examples 1 to 6). Next, according to the procedure shown in Table 2, bread dough was obtained from the whole amount of the raw yeast treated product of any of Production Examples 1 to 6 and the materials shown in Table 3, and then bread was produced from the dough (Test Examples 1 to 6). . The produced bread was evaluated by a panel of 10 persons according to the following evaluation criteria, and the average value was obtained. Table 3 shows the results.

<Evaluation criteria>
Flavor 5: Very good flavor 4: Good flavor 3: Slightly good 2: Slightly poor flavor 1: Inferior texture 5: Very moist, soft texture 4: Moist, soft Texture 3: slightly moist, soft texture 2: slightly lacking in moistness 1: dough properties lacking in moist feeling 5: dough properties are very good 4: dough properties are good 3: dough properties are slightly good 2 : Dough physical properties are slightly inferior 1: Dough physical properties are inferior

Example 2
The ingredients were mixed under the conditions shown in Table 4 to produce treated raw yeasts having different amounts of added salt or saccharide (Production Examples 7 to 16). In the same procedure as in Example 1, breads (Test Examples 7 to 16) were produced from the whole amount of the raw yeast treated product in any of Production Examples 7 to 16 and the materials described in Table 5 and evaluated. Table 5 shows the results.

Example 3
The materials were mixed under the conditions shown in Table 6 to produce processed raw yeasts having different processing times (Production Examples 17 to 24). In the same procedure as in Example 1, breads (Test Examples 17 to 24) were produced from the total amount of any of the raw yeast treated products of Production Examples 17 to 24 and the materials described in Table 7, and evaluated. Table 7 shows the results.

Comparative Example Bread was prepared and evaluated in the same manner as in Example 1, except that an inert yeast powder was added to the dough in place of the raw yeast processed product. Table 8 shows the materials used and the evaluation results. Table 8 shows the results of Test Example 4 again for comparison.

Claims (6)

(1) mixing the raw yeast with the salt and / or the saccharide by mixing only the raw yeast with the salt and / or the saccharide;
(2) the flour, by be kneaded by adding a mixture and Lee paste or ferment obtained by the (1), it is prepared fresh ground; and (3) fermenting the dough,
A method for producing a bakery food dough, comprising:   The method for producing a bakery food dough according to claim 1, wherein in (1), 1 part by mass of raw yeast and 0.01 to 40 parts by mass of salt are mixed.   The method for producing a bakery food dough according to claim 1, wherein in (1), 1 part by mass of raw yeast and 0.2 to 120 parts by mass of saccharide are mixed.   The method for producing a bakery food dough according to any one of claims 1 to 3, wherein in (1), the raw yeast is mixed with salt and / or saccharide and then stored for 15 minutes or more.   The amount of the mixture obtained in (1) in the dough was 0.5 to 2 parts by mass per 100 parts by mass of the flour in terms of the amount of raw yeast used for producing the mixture. The method for producing a bakery food dough according to any one of claims 1 to 4. A method for producing a bakery food, comprising baking the bakery food dough produced by the method according to any one of claims 1 to 5.