JP2009039047A - Method for producing hand-kneaded bread dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems of the hand-kneading of bread comprising the necessity in a considerable labor or the limitation of the amount of the produced dough when the available labor is restricted. <P>SOLUTION: A part of the compounding material is prepared as a fermentation leaven by hand-kneading and fermented. After finishing the fermentation, the remaining materials are put into the fermentation product and subjected to main fermentation by hand-kneading. The dough can be prepared by the labor for the mixing and the rolling-out with a rolling pin corresponding to about 1/7 to 1/3 of the labor of conventional methods. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention is a production method for making the preparation of kneaded bread dough simple and easy.

  Prior to the introduction of conventional machines (mixers), bakers made bread dough by hand, but when the machines (mixers) were introduced, the kneading was almost gone.

In recent years, the number of people who make kneaded bread at home has increased, and many have kneaded dough about 200 to 300 times by self-style or book manufacturing methods.
JP 63-160540

  There is a medium seed method, which is close to fermented seeds, but it is a manufacturing method using a machine. It takes a medium amount of time or uses a PH adjuster to lower the PH value. The above-mentioned middle-class method is not suitable for making bread at home. In addition, when the bread is made manually by the conventional method of making kneads, considerable effort is required, and if you want to reduce the effort, you can make a little dough.

Making the amount of cereals such as flour used for bread dough production as 100%, create a fermented seed that mixes 30% to 60% of flour and other cereals with salt, other ingredients, etc. A method for producing kneaded bread dough, in which after the fermented seed is fermented, the remaining 70% to 40% of flour such as wheat flour is mixed into the fermented seed, and then the dough is made by hand kneading.

2. The method for producing kneaded bread dough according to claim 1, wherein the fermentation is finished in a state where PH of the fermented species is lowered (4.8 to 5.8) and cereal flour such as wheat flour and salt, and other materials are hydrated. .

  According to the present invention, it is possible to easily and easily create a dough for kneading by using a rolling pin for mixing the dough by hand kneading 200 times to 300 times. .

  Hereinafter, embodiments of the present invention will be described in detail.

First, the raw material of the dough for the kneaded bread in the method for producing the kneaded bread according to the present invention will be described. The basic composition in the present invention is as follows, and may be appropriately selected within the range described below.
・ Raw material formulation (parts by mass)
Flour 100
Salt 0.5-2.5
Sugar 0-20
Egg 0-20
Dairy products 0-20
Oil 0-50
East 0-3.0
Water 0 ~ 70
Homemade yeast 0-100
Natural yeast 0-100

(1) About flour As flour, flour (strong flour) is mainly used, but in some cases, rye flour, rice flour, tapioca starch, etc. may be properly blended.
(2) About saccharides As saccharides, granulated sugar is mainly used, but in some cases, super white sugar, tri-warm sugar, brown sugar, molasses, Wasanbon, etc. may be properly blended.
(3) Fats and oils As the fats and oils, butter is mainly used, but compound margarine, olive oil, grape seed oil, salad oil, shortening and the like may be properly blended depending on circumstances.
(4) Other raw materials In the present invention, other raw materials may be blended. Examples of other ingredients include starch, fats and oils, chicken eggs, dairy products, dried fruits (eg, dried grapes, blueberries, strawberries, raspberries, blackberries, cranberries), dried vegetables (eg, pumpkin chips, dried tomatoes, sweet potato chips) Etc.), various nuts (macadamia nut, peanut, etc.) basil, herbs such as cinnamon, and the like. In this case, 1-15 mass parts of other raw materials can be added with respect to 100 mass parts of flour.

 In addition, liquid raw materials such as fruit juice, vegetable juice, soy milk, and various extracts (such as malt extract) may be added. In this case, water may be partially or entirely replaced with these liquid raw materials.

Next, a method for producing the kneaded bread dough of this embodiment will be described.
[1] Process Fermentation seed preparation All ingredients are brought to room temperature, 50% flour of cereals such as flour, yeast, salt, sugar, eggs, dairy products, fats and oils with a cake cleaner, whipper, etc. Combine them together and mix them together as if they were a lozenge like hot cake dough.
[2] Process Fermentation of fermented species at 40 ° C to 45 ° C for 30 minutes to 3 hours with the fermentation function of a home oven and microwave oven.
[3] Process Honmoku If the fermented seeds are fluffy and the dough is crushed with a cake cleaner, bubbles of carbon dioxide and alcohol due to fermentation can be seen as an amoeba-like fermentation pattern. In that state, add 50% of the remaining flour or other cereal flour and mix thoroughly with a cake cleaner or hand until there is no lumps in the flour. Finishing the dough in about 30 to 60 times by repeatedly striking it and rolling it with a rolling pin while it is difficult to touch.

Next, the workability and texture in the production of hand-rolled bread by the manufacturing method of the present invention and the conventional method will be proved by comparison and comparison.
[1] The composition and process of the present invention are as follows.
Fermentation type recipe
5g salt
Granulated sugar 100g
75g butter

Egg 100g

Skim milk 10g
Milk 75g

150g of water
10g dry yeast

Powerful powder 250g
Process
-Keep all materials at room temperature.
-Dissolve water and dry yeast to make a yeast solution.
・ Mix salt, granulated sugar and butter.
-Melt eggs and combine with the above.
・ Add skimmed milk, milk, and yeast solution to the above and combine strong flour. It ’s a procedure that does n’t go bad
-Tools are combined with a cake cleaner, whipper, etc.
・ Coiling temperature 25 ℃
・ Fermentation time 30 to 40 minutes (household oven)
・ PH 5.2 at the end of fermentation
Main dish recipe
Powerful powder 250g
Process
・ Fermented species feels fluffy
If you cut the dough with a cake cleaner, carbon dioxide and alcohol fermentation
You can see a bubble-like fermentation pattern. In this state, add the strong flour from the main kneading recipe and mix thoroughly with cake cleaner or hand until no lumps are found. Finishing the dough in about 30 to 60 times by repeatedly striking it and rolling it with a rolling pin while it is difficult to touch.
・ Coiling temperature 25 ℃
・ Primary fermentation 40 minutes (household oven)
・ Split / Round 40g
・ Secondary fermentation 15 minutes (household oven)
・ Molding
・ Final fermentation 30 minutes (household oven)
・ Baking 160 ℃ 10 minutes (household oven)

[2] The composition and process of Comparative Example 1 are as follows.
Recipe
5g salt
Granulated sugar 100g
Egg 100g
Skim milk 10g
Milk 75g
150g of water
10g dry yeast
Powerful powder 500g

75g butter

Process
・ Mix water and dry yeast and knead all ingredients except butter with 160 hands. When the dough has come together, put the butter and knead it about 120 times.
・ Coiling temperature 25 ℃
・ Primary fermentation 60 minutes (household oven)
・ Split / Round 40g
・ Secondary fermentation 15 minutes
・ Molding
・ Final fermentation 30 minutes
・ Firing 160 ℃ 10 minutes (household oven)

実施例１、比較例１でパン生地の作成の作業性と
製造されたパンを室温で36時間放置した後、表2の評価項目、評価基準に基づき、10人のパネラーにより評価した。その結果として、10人のパネラーによる評点の平均値を表2に示す。 The sensory test will be conducted by comparing the workability of making bread dough with ten panelists and the texture of the finished product.

In Example 1 and Comparative Example 1, the workability of making bread dough and the produced bread were allowed to stand at room temperature for 36 hours, and then evaluated by 10 panelists based on the evaluation items and evaluation criteria in Table 2. As a result, the average score of 10 panelists is shown in Table 2.

以上の結果より、本発明の製造方法で作業性も良く、同時に時間が経過してもその優れた食感が保持され、その品質が低下しにくいことが確認された。

From the above results, it was confirmed that the manufacturing method of the present invention has good workability, and at the same time, the excellent texture is maintained even when time elapses, and the quality is unlikely to deteriorate.

Claims (2)

Making the amount of cereals such as flour used for bread dough production as 100%, create a fermented seed that is a mixture of 30% to 60% flour and salt, other ingredients, etc. A method for producing kneaded bread dough, in which after the fermented seed is fermented, the remaining 70% to 40% of flour such as wheat flour is mixed into the fermented seed, and then the dough is made by hand kneading. 2. The method for producing kneaded bread dough according to claim 1, wherein the fermentation is finished in a state where PH of the fermented species is lowered (4.8 to 5.8) and cereal flour such as wheat flour and salt, and other materials are hydrated. .