JP2005192440A - Bread production method and bread aging control method - Google Patents

Abstract

An object of the present invention is to suppress the aging of bread quality due to the hardening of gluten during low-temperature storage and the drying and hardening of products in the store, and the good appearance of baked bread, as well as the flavor, taste, bread volume, etc. To provide a method for maintaining the outer phase and the inner phase and the taste for a long period of time, and to provide a bread excellent in such quality.
A fresh vegetable and / or fruit processed into a paste is mixed with 1 to 100 parts by weight, preferably 5 to 30 parts by weight, based on 100 parts by weight of raw flour. Divide, bench, mold, proof, and bake to prepare bread. The breads obtained have significantly reduced deterioration of breads caused over time and when stored refrigerated, and have a good appearance, freshness and taste, bread volume, outer phase and inner phase. In addition, the taste is maintained for a long period of time compared to the conventional case. In addition, the used vegetables and fruits are used as they are in breads, and breads with a beautiful appearance can be obtained.
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Description

  The present invention relates to breads with suppressed aging that progress with the lapse of time after baking and methods for producing breads with suppressed aging without using chemicals, enzyme preparations, and the like.

Breads age quickly, and with the passage of time, especially gluten hardening during low-temperature storage and dry-curing of products in store, the excellent flavor and taste of freshly baked bread, bread volume, outer phase and inner phase are It is lost rapidly with the passage of time after firing.
This aging is progressing at any stage such as refrigerated storage in the distribution process, refrigerated storage at home, and refrigeration of unsold goods.
In recent years, consumer demand for freshly baked or fried fresh bread and sweet buns has increased, and consumer demand has further increased for the increase and diversification of bread types. Therefore, in order to provide delicious breads to consumers in a timely manner, various improvements have been made to supply high-quality products while smoothly performing a mass production process.

  As a method for producing a bread having excellent appearance and flavor, taste, bread volume, outer phase, inner phase, and taste of this freshly baked bread, a method for producing a frozen bread dough by adding and kneading the melted fats and oils during the preparation of bread dough ( JP-A-8-196197), α-amylase and vitamin C are added to the raw flour and kneaded to prepare bread dough (JP-A-11-56218), vitamin C for breadmaking flour, A method of adding and mixing amino acids, certain glycerin fatty acid monoesters, etc. (Japanese Patent Laid-Open No. 5-49384) is known.

  In addition, in order for the baked bread to have a good volume and an internal phase, potassium bromate has been conventionally used to produce a three-dimensional network structure of gluten during the production process. However, the addition of chemicals is disliked from the viewpoint of safety, and recently, vitamin C has been used a lot, and as an alternative to synthetic vitamin C, Kamukamu juice (Japanese Patent Laid-Open No. 2000-342162), containing a large amount of vitamin C A method is known in which fruit juice of useful plant fruits is added together with protein hydrolyzate and powdered fats and oils to obtain a good quality bread while solving problems in the production process during mass production (Japanese Patent Laid-Open No. 2000-4768). ).

Furthermore, as a method for improving aging properties such as bread flavor and texture that deteriorate with the passage of time after baking or delaying aging, a method of adding and mixing rice flour to wheat flour (JP-A-10-113115) ), A method for improving aging resistance by using a bread improver comprising a fruit juice ripened product, calcium salt, fermented koji, and lactic acid fermented product prepared at a sugar content of 60-80 ° C. and aged for 50-70 days (Japanese Patent Laid-Open No. 9-107869), powdered lipids using a high melting point as a raw material have been proposed. However, none of these methods is satisfactory as a method of maintaining a good appearance of freshly baked bread and excellent flavor and taste, bread volume, deterioration due to the passage of time of the outer phase and the inner phase over a long period of time. Absent.
JP-A-11-56218 JP-A-5-49384 JP-A-8-196197 JP-A-9-65822 JP2000-4768 JP-A-10-113115 JP 2000-342162 A JP-A-9-107869

  The present invention has been made in view of the above-described problems, and suppresses the aging of the quality of breads accompanying the passage of time, in particular, the hardening of gluten during low-temperature storage and the drying and hardening of products in storefronts. And providing a method for producing bread that maintains the good appearance of freshly baked bread and the flavor, taste, bread volume, outer phase, inner phase and taste for a long period of time, and bread excellent in such quality. The issue is to provide.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have made fresh vegetables and / or fruits processed into a paste form with respect to 100 parts by weight of raw flour in the stage of preparation / mixing of the bread production process. Add 1 to 100 parts by weight and knead. When fermentation, division, bench, molding, proofing and baking are performed according to conventional methods, the deterioration of breads caused by time and refrigerated storage is significant. It was found that the good appearance of the baked bread, flavor and taste, bread volume, outer phase and inner phase and taste were maintained for a long period of time compared to the conventional one, and based on this finding, the present invention Was completed.

  Breads prepared according to the present invention are more time-consuming in terms of the quality of the flavor and taste of freshly baked bread, the volume of the bread, the external phase and the internal phase, etc., distribution and storage, compared to breads prepared by conventional methods. At the same time, the deterioration is greatly suppressed, and as a result, the shelf life and shelf life of bread are greatly extended. In addition, the breads prepared according to the present invention provide appetizing breads that have the natural colors of vegetables and are beautiful through the eyes. Furthermore, it is possible to commercialize bread, confectionery bread, and cakes that have been cooled to a low temperature, which have not been able to provide favorable products due to quality degradation due to curing or drying.

  In practicing the present invention, a fresh vegetable and / or fruit that has been crushed in a suitable mixer or masher until it is pasty is used. Examples of the mixer used include a high-speed centrifugal mixer (Japanese Patent Laid-Open No. 2002-336138), a home mixer, an industrial crusher, and the like. There are no particular restrictions on the vegetables and fruits used, and pumpkins, sweet potatoes, potatoes, tomatoes, broccoli, edamame, spinach, paprika, avocado, etc., as fresh as possible may be mixed in one or more kinds. . Colored vegetables are often used in finished breads because the color and flavor of these colored vegetables are used as they are.

These vegetable and fruit pastes are added in an amount of 1 to 100 parts by weight, preferably 5 to 30 parts by weight, based on 100 parts by weight of wheat flour, which is a raw material for breads. Mix with water, sugar, fats, dairy products and other auxiliary ingredients to make dough. In particular, the amount of water used is preferably about 50 to 65 parts by weight with respect to 100 parts by weight of flour as a whole in consideration of the water content of vegetables and fruit pastes. After the bread dough is prepared, the breads are baked in accordance with the desired bread by taking steps such as normal fermentation, division, bench, molding, proofing and baking. The raw wheat may be 100% strong flour for bread, or it may appropriately contain weak flour, and brown rice, whole wheat flour and other various bread raw flours can be optionally used.
As breads, plain bread, French bread, pastries, butter rolls, various sweet breads, deep-fried breads, steamed breads, and bread that has been considered unsuitable for chilled foods. The effects of the present invention are remarkably exhibited in refrigerated cakes.

  At the storefront of the city, there are various types of breads made with kneaded potatoes, raisins, rye, and other confectionery bread with apples and oranges. It is not intended to prepare bread dough by mixing with raw flour. Accordingly, these breads are deteriorated in quality in the same manner as conventional breads in the bread dough part, and a delay effect of quality deterioration cannot be expected as in the present invention.

  Also known is a method of adding fruit juice or fruit juice rich in vitamin C, such as Kamukamu juice, acerola, guava, sudachi, coconut, etc., together with specific oils, enzymes, calcium and nitrogen-containing natural products to wheat flour. However, they are used to oxidize gluten of wheat flour to promote creation of a gluten network structure, and are used as substitutes for vitamin C, which is a chemical product in the first place. In addition, the initial effect is exhibited only when other subcomponents are used together with the fruit juice, and the embodiment, purpose and effect are completely different from the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
Example 1
Thawed in advance and peeled into 138 g of commercial frozen pumpkin in two cups of a mixed machine “High Speed Centrifugal Mixer S-Type” (manufactured by Nagata Seiki Co., Ltd., Toshima-ku, Tokyo), 1000 revolutions per minute For 25 seconds (preliminary rotation 10 seconds, main rotation 15 seconds) to prepare 260 g of pumpkin puree with fine texture.
Solution obtained by adding 3 parts of dry yeast, 2 parts of salt, 6 parts of sugar, and 2 parts of skim milk to 60 parts of water to a mixture of 20 parts of pumpkin puree, 80 parts of flour for bread, and 20 parts of flour. And mixed for 2 minutes at low speed and 5 minutes at medium and high speed. Next, 6 parts of shortening was added, and the dough was prepared by kneading at a room temperature of 22 ° C, a body temperature of 28 ° C for 2 minutes at low speed, and 8 minutes at medium to high speed. This dough is put in a bowl, covered with wrap, fermented at 30 ° C for 60 minutes, punched for 30 minutes, divided and rounded with a rounder, and rolled with a straight molder at a gap of 2mm at 38 ° C for 30 minutes. After that, it was baked at 210 ° C. for 45 minutes to obtain a pumpkin-filled Yamagata bread (1 kg: 240 g × 2).
This bread had a pumpkin yellow color and its flavor was vividly reflected in the bread. Even after 3 days at room temperature, it had a texture and flavor close to that immediately after baking.
As a comparative example, the bread was baked in the same manner as above except that no pumpkin puree was used.

About the pumpkin bread obtained here and the normal bread prepared as a comparative example, bread aging evaluation was performed. The sensitivity of the breads stored at room temperature was evaluated for quality by 10 panelists. The evaluation is based on a five-point evaluation for each person, and the weighted average is calculated by dividing the total score by the number of people. expressed. The results are shown in Table 1.

Example 2
Fresh ripe tomatoes were cut into four pieces and treated with a home mixer for 5 minutes to prepare tomato puree.
Using 20 parts of the tomato puree obtained here and using 55 parts of water, the same treatment as in Example 1 was carried out to obtain a tomato-filled mountain bread (1 kg: 240 g × 2). The resulting bread has a beautiful tomato vermilion and is a unique bread. This bread, too, showed the tomato red color and its flavor vividly in the bread. Even after three days at room temperature, the bread had a texture and flavor almost immediately after baking, and there was no particular hardened touch.

Claims (3)

In the stage of preparation and kneading in the bread production process, 1-100 parts by weight of fresh vegetables and / or fruits processed into a paste are added to 100 parts by weight of raw flour and kneaded. Production method. The method for producing bread according to claim 1, wherein the amount of fresh vegetables and / or fruits processed into a paste is 5 to 30 parts by weight per 100 parts by weight of the raw flour. In the stage of preparation and kneading in the bread production process, 1-100 parts by weight of fresh vegetables and / or fruits processed into a paste are added to 100 parts by weight of raw flour and kneaded. Aging suppression method.