JP3361468B2 - Method for making sweet bread - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing confectionery bread, and more particularly to a method for producing confectionery bread in which the baking color of the crust of the confectionery bread is lightened and the crust and crumb are softened.

[Prior art]

[0002] In general, various methods have been conventionally developed for producing a loaf of bread that is white without the brown color of the crust and has a soft crust and crumb. Conventionally, as a method for manufacturing this type of bread, for example,
The technique disclosed in Japanese Patent Laid-Open No. 2-117340 is known. This is the amount of sugar contained in the dough to the extent that it is fully assimilated by the end of the final fermentation, and,
It contains sugar alcohol that is not assimilated by fermentation. Further, as a method for manufacturing this kind of bread, for example, a technique disclosed in Japanese Patent Laid-Open No. 107753/1996 is also known. In this, the bread dough contains 2% by weight or more and 3% by weight or less of fermentable saccharides and 1% by weight or more and 5% by weight or less of highly saccharified reducing saccharides based on wheat flour.

[0003]

By the way, the applicant of the present application has tried to apply the conventional method for producing bread to confectionery bread. Here, confectionery bread means that while bread is made by filling a dough mass into a baking mold and roasting and baking, it is made of bean jam type, jam bread type, hot dog or cuppe bread type other, bean jam, jam, various creams, etc. Bread that is made by wrapping the sweetness filling, or by finally forming it into an arbitrary size and product shape suitable for insertion / injection, placing it on a top plate and proofing and baking it, usually further seasoning It is bread that can be eaten as it is without being toasted or toasted. However, in the former production method, the amount of sugar contained in the bread dough is set to such an extent that it is fully assimilated by the end of the final fermentation (for example, when 2% by weight of yeast is added as a medium seed, Add 2% by weight glucose by kneading)
Therefore, in the normal proofing time, the fermentation becomes insufficient, and in order to obtain the desired expansion of the bread dough in the proofing and baking, the weight of the bread dough packed in the baking mold is increased,
In addition, there was a problem that the proofing time had to be extended considerably more than usual.

Further, due to lack of fermentation in the proofer and increase in weight of the bread dough, the bread dough does not pass through easily during baking, and the yeast do not swell at the time of baking together with the lack of fermentation of yeast. Therefore, the baked bread becomes a tightly packed internal phase,
There was a problem that it had a lot of water and tended to have a heavy texture when eaten. Furthermore, the lack of yeast fermentation cannot be denied, and
It tends to be bread with incense and flavor. Also,
When a large amount of sugar alcohol is added, the crust becomes too soft and poor in shape retention after baking, and the crust is liable to lose its shape. On the other hand, when a small amount of sugar alcohol is added, the bread tends to lack sweetness. In the latter manufacturing method,
Contains 2-3% by weight of fermentable sugars (for example, 2
When adding wt% yeast, 2-3% wt.
Since only liquid sugar (adding 3/4 of solid content) is added), fermentation will be insufficient in the normal proofing time,
The same problem as described above will occur. Further, since it contains only 5% of highly saccharified reducing sugars (sugar alcohol, for example, starch syrup), starch syrup has a significantly lower degree of sweetness than sugar, so that there is a problem such as bread having poor sweetness. Therefore,
It was impossible to directly apply the above method to sweet bread.

The present invention has been made in view of the above-mentioned problems, and allows yeast fermentation to be carried out sufficiently without impairing the baking color of crust of confectionery bread to be as light as possible and the crust and crumb to be as soft as possible. An object of the present invention is to provide a method for producing a confectionery bread which ensures expansion of the bread dough during baking and further improves the sweetness to further improve the aroma, flavor and texture. In the present invention, "to lighten the brown color of crust" means that the brown color of ordinary confectionery bread is dark brown, while it is considerably thinned to an extremely light brown color, and further thin. To obtain an ultrathin cream color close to white, and the present invention is intended to achieve this mainly by adjusting the addition amount of the kneaded syrup and the baking temperature.

[0006]

In order to achieve such an object, the method for producing a confectionery bread of the present invention is a method for producing a confectionery bread, which comprises baking a confectionery bread dough prepared by the intermediate seeding method. 2-4% by weight of glucose and / or sugar is added to yeast and the total amount of flour (the same applies hereinafter) to cause medium fermentation, and then 4-6% by weight of liquid sugar and 6-10% by weight of this dough. % Sugar alcohol is added and kneaded to make a confectionery bread dough. In this way, yeast and 2
The addition of 4% by weight of glucose and / or sugar accelerates the fermentation of medium yeast for a shorter time compared to bread. That is, since the sugar content in wheat flour is low,
Yeast fermentation may be insufficient with the medium type as it is, but by adding glucose to the medium type to supplement the sugar content, the yeast fermentation of the medium type is promoted, and by this, the aroma of the sweet bread after baking. The flavor is good. Here, when the amount of glucose and / or sugar added to the medium seed is 2% by weight, the yeast fermentation of the medium seed may be insufficient, and when it exceeds 4% by weight, the final kneading is performed. In addition to the other sugars added in step 2, there is a possibility that the sugar dough may remain too much in the pastry dough at the time of baking even by yeast fermentation in the steps involving fermentation after the intermediate-type fermentation. In particular, when it is 5% by weight or more, the same phenomenon as when the bread dough is over-fermented and over-aged occurs because too much yeast is added as described later, and when the baking temperature is not low, the crust in the baking is not low. The coloring of will become remarkable. Desirably,
The amount of glucose and / or sugar added to the medium seed is 2.5
It is good to set it to 3.5% by weight. As the sugar, an easily water-soluble sugar that does not color the dough and other white sugar can be used.

Further, with this kneading, 4 to 6% by weight of liquid sugar and 6 to
Since 10% by weight of sugar alcohol is added and kneaded, the sugar content is supplemented by the addition of another sugar. Therefore,
The sweetness of the sweet bread after baking becomes good. That is, if the sugar added to the confectionery bread dough is only glucose added to the medium seeds, the yeast fermentation in the steps associated with the fermentation after the medium seed fermentation, especially yeast fermentation, becomes insufficient, and the yeast fermentation is exhausted, As it is, the sweet bread after baking may have insufficient volume and sweetness may be insufficient, but by adding another sugar to supplement the sugar content, the volume and sweetness of the baked bread after baking become good. .

Here, the selection of the saccharides to be added separately is important in the present invention. Normally, by selecting the type and amount of saccharides added in this dough as a sweet component of sweet bread, the baking color of the crust of the present invention is pale, soft, highly moisturizing, moderately sweet, and aroma. And it is not possible to achieve the production of sweet-tasting bread. Therefore, with this kneading, 4 to 6% by weight of liquid sugar and 6 to 10%
Weight percent sugar alcohol is added. It should be noted that addition of 4 to 6% by weight of liquid sugar in this kneading is not in the ordinary method for producing a confectionery bread dough or in the conventional method for producing a loaf bread having a white crust color. In addition, since 4 to 6% by weight of liquid sugar is added in this kneading, yeast fermentation is promoted so that the bread dough is sufficiently expanded and swelled in the proofing and baking, and on the other hand, the sugar content in the bread dough is increased by the yeast fermentation. Is not exhausted,
Excessive sugar content does not remain in the dough during baking, which allows the cake bread to swell and fire better after baking, and the crust color becomes lighter (thinner) by adjusting the baking temperature as described below. . Furthermore, since 6-10% by weight of sugar alcohol is added in this kneading, the lack of sweetness of the sweet bread is compensated for, browning of the crust is prevented, and the crust and crumb become soft. The amount of liquid sugar is preferably 4 to 5
% By weight, and the amount of sugar alcohol is preferably 6 to
7% by weight is good.

Here, the liquid sugar is a concentrated syrupy saccharide-containing liquid, for example, sucrose liquid sugar in which purified sugar sugar is liquefied as it is, and invert liquid sugar in which a part or all of it is converted. , Liquid sugar that is a mixture of both of these, an isomerized sugar in which a part of glucose is changed to fructose by causing an enzyme to act on glucose,
The isomerized sugar is, for example, 35 with respect to glucose.
% Or 42% fructose containing other proportions of fructose, about 80-90% of fructose syrup after separating this glucose fructose syrup into glucose and fructose using an ion exchange resin Fructose glucose liquid sugar containing fructose at about 55% and other ratios by mixing fructose liquid sugar in an appropriate ratio, and sugar mixed isomerized liquid sugar in which these isomerized sugars are mixed with sugar. Further, sugar alcohol is a general term for polyhydric alcohols produced by reducing certain sugars having a reducing group. Examples of sugar alcohols include monosaccharide alcohols such as sorbitol (reduced by hydrogenating glucose), xylitol, mannitol, maltitol (reduced maltose), isomaltitol, lactitol (reduced lactose). , Etc., trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol, oligosaccharide alcohols (reduced from various oligosaccharides, tetrasaccharides and higher alcohols), and multiple types of these Are mixed and contained (reduced maltose starch syrup, reduced starch saccharified products, etc.). These sugar alcohols are widely distributed in nature, that is, they may be those which are widely present in certain fruits, seaweeds, mushrooms, trees, flowers, etc.,
At present, industrial production methods have already been established. For example, some sugars produced by decomposing starches such as cereals and potatoes with enzymes etc. and those produced by reducing other sugars are produced. It is commercially available as a liquefied product obtained by purifying and concentrating, a crystallized product thereof, or a powdered product thereof, which can be easily obtained. As the sugar alcohol in the present invention, one consisting of one kind or a combination or composition of a plurality of these can be adopted, and reduced starch saccharified product (or reduced starch syrup) is particularly suitable.

It is more effective that the amount of yeast added to the medium seed is 2.5 to 3.5% by weight. As a result, the yeast fermentation of the medium type is sufficiently performed, the bread dough is aged, and the aroma and flavor are imparted to the baked bread. Furthermore, the bread dough is sufficiently expanded and puffed in the proofing and baking, the expansion and the fire passage of the baked cake become good, and the sugar content in the bread dough is not exhausted by the yeast fermentation, but at the time of baking. Excess sugar does not remain in the bread dough, and the baking color of the crust can be lightened (thinned) easily by adjusting the baking temperature as described later. However, when the amount of yeast added to the medium seeds is 4.0% by weight or more, the gas holding ability of the gluten net in the bread dough becomes weak due to the over-fermentation and over-aging of the bread dough, and the bread dough retains its softness during proofing and baking. Getting worse. Also,
The aroma and flavor produced by fermentation along with the gas will escape from the bread dough, and the acid odor (sour odor) from overaging will become stronger.

Further, it is effective to add 8 to 12% by weight of liquid egg to the medium seed and / or the main kneading. As a result, the shape retention of the baked cake and the elasticity of the baked cake are improved and the flavor is improved. More specifically, the addition of 6 to 10% by weight of sugar alcohol may cause the baked sweet bread to become excessively soft. Therefore, the addition of liquid egg promotes the solidification during baking due to the white matter component in the liquid egg, and improves the shape retention and the firmness of the baked cake after baking. The liquid egg can be added to the medium seed only, or the main kneading only, or the medium egg and the main kneading separately, but it is preferable to add the whole amount only to the medium seed.

[0012] If necessary, the main kneading may be performed with 11 to 1
5% by weight of plastic fat is added. Thereby, even if the fermentation of the bread dough is delayed or insufficient, the dough is imparted with softness and smoothness, mechanical resistance is improved, and flavor is improved. Here, the plastic fats and oils are butter, margarine, shortening, lard, fats and oils whose main composition component is any of these, and other solid fats and oils having plasticity. Further, the time of the above-mentioned medium fermentation is set to 1 hour 30 minutes to 2 hours 30 minutes, if necessary. As a result, the yeast fermentation of the medium variety is promoted, and the aroma and flavor of the baked sweet bread are further improved. Furthermore, if necessary, the firing temperature is 200 ° C. or lower, preferably 190 ° C. or lower, and most preferably 170 to 180.
C. and the firing time was set to 10 to 15 minutes. As a result, the baking can be performed at low temperature for a short time, and the brown color of the crust is prevented even if the sugar content in the bread dough is not exhausted by the yeast fermentation before baking and remains in the bread dough at the time of baking. It can be made to have an extremely light brown color, which is considerably lighter than the brown color of the confectionery bread. Further, particularly when the baking temperature is set to 170 to 180 ° C., the crust can surely have an extremely thin cream color close to white. The firing temperature is 2
When the temperature exceeds 00 ° C, the crust after baking may be brown, which is close to that of ordinary confectionery bread, even if an excessive amount of sugar does not remain in the bread dough during baking.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION A method for manufacturing sweet bread according to an embodiment of the present invention will be described below with reference to the accompanying drawings. The method for manufacturing confectionery bread according to this embodiment is a method for manufacturing confectionery bread, which comprises baking a confectionery bread dough prepared by the intermediate seed method, wherein 2.5 to 3.5% by weight of yeast and 2 are added to the intermediate seed. ~ 4 wt% glucose was added for medium fermentation and then 4-6 wt% of liquid sugar and 6
A confectionery bread dough is prepared by adding 10% by weight of sugar alcohol and kneading. Although the sugar alcohol is as described above, the reduced starch saccharified product (also referred to as reduced starch syrup) is most suitable. This is a product obtained by reducing starch syrup. Specifically, it is a sugar alcohol obtained by reducing starch syrup obtained by saccharifying and purifying starch with an enzyme and then reducing the starch syrup by hydrogenation, purifying and concentrating. This composition is sorbitol, maltitol, maltotriitol and oligosaccharide alcohol, the main component of which is maltitol as the main component depending on the degree of saccharification of the raw starch syrup and the manufacturing method. Etc. Here, the amount of glucose added to the medium seed is 2.5 to
3.5% by weight, the time of medium fermentation is 1 hour 30
It is desirable that the time is set to minutes to 2 hours and 30 minutes. In this kneading, the amount of liquid sugar is preferably 4 to 5% by weight, and the amount of sugar alcohol is preferably 6 to 7% by weight. Further, the sugar alcohol is composed of a reduced starch saccharified product. Further, liquid eggs of 8 to 12% by weight are added to the medium seeds, and plastic fats and oils of 11 to 15% by weight are added by the main kneading.

The confectionery bread dough thus produced is proofed and baked. In this firing, the firing temperature is set to 170 to 180 ° C. and the firing time is set to 10 to 15 minutes. In this case, the sugar content of the confectionary bread dough is not exhausted by the yeast fermentation before baking, but the candy that changes the brown color of the crust does not remain excessively in the confectionery bread dough during baking, and the baking temperature is sufficient. Since it is low, the crust color is pale (ultra-light cream). In addition, since sugar alcohol is added, the baked candy bread is soft, has high moisture retention, and has a moderate sweetness. Furthermore, since glucose is added to the medium seeds, the fermentation of the medium seeds is promoted, and the aroma and flavor of the baked sweet bread are improved. Furthermore, since a sufficient amount of yeast is added to the medium seeds, the fermentation of the intermediate seeds is promoted, the aroma and flavor of the sweet bread after baking become good, and the expansion of the sweet bread dough in the proofer, and thus its expansion during baking. It is promoted and becomes good pastry bread on fire. In addition, since the liquid egg is added to the medium seed, the confectionery bread after baking has a good elasticity.

[0015]

EXAMPLES Next, examples of the present invention will be shown. This example was carried out by the middle seed method using raw materials having a compounding ratio as shown in FIG. As the medium seed conditions, the forging temperature was set to 26 ° C. and the medium seed fermentation time was set to 2 hours (temperature 28 ° C.). In addition, the dough conditions include a kneading temperature of 28 ° C and a floor time of 20 minutes (2
The bench time was set to 15 minutes (28 ° C).
In addition, the proof is 60 minutes (38 ° C) and the firing is 10 minutes (17
5 ° C). In the forming step, the product was formed into a hot dog roll shape, and after baking, the upper part of the bread was cut vertically (splitting the back) and the cream was inserted.

[0016]

Comparative Example Next, the test results of the example of the present invention and the comparative example will be shown. In the results, ⊚ indicates good, ∘ indicates slightly good, Δ indicates slightly bad, and x indicates bad. [Comparative Example 1] Regarding the above-described example of the present invention and the confectionery bread produced by the conventional method described above, the color of crust, the softness of crust and crumb, the texture,
When the evaluation items of aroma, flavor and sweetness were compared and examined, the results shown in FIG. 2 were obtained. Incidentally, the conventional manufacturing method here means that the addition of yeast, sugar and sugar alcohol is described in JP-A-2-117340.
The method is the same as the method disclosed in Japanese Patent Publication No. JP-A-2003-187, but the weight, baking time, and other conditions necessary for producing confectionery bread are modified based on these production methods.

[Comparative Example 2] In the above-mentioned Example of the present invention, when yeast was added to the medium seeds to ferment the medium seeds, the amount of yeast added was varied so that the medium yeast fermentation
The results shown in FIG. 3 were obtained by a comparative examination of the evaluation items of aging, expansion of the dough in the proof, expansion of the dough in baking and fire, and aroma and flavor of the baked bread.

[Comparative Example 3] In the above-mentioned Example of the present invention, when yeast and glucose were added to the medium seeds to ferment the medium seeds, the amount of glucose added was changed to perform yeast fermentation, aging and baking of the medium seeds. Flavor and flavor of the later bread, and
When the respective evaluation items of the color of the crust after firing were compared and examined, the results shown in FIG. 4 were obtained.

[Comparative Example 4] In the above-mentioned Example of the present invention, when the liquid sugar was added in the present kneading, the addition amount was changed to expand the bread dough in the proof, the expansion / fire of the bread dough in baking, and baking. When the respective evaluation items of the color of the subsequent bread crust, the texture of the baked bread, and the sweetness of the baked bread were compared and examined, the results shown in FIG. 5 were obtained. The color of the crust of the sweet bread after baking was compared when the baking temperature of the sweet bread was 175 ° C and 190 ° C.

[Comparative Example 5] In the above-mentioned Example of the present invention, when the sugar alcohol was added in this kneading, the addition amount was changed to change the sweetness of the baked bread, the color of the baked crust of the bread, A comparative study was conducted on the evaluation items for the softness of the crust and crumb of the baked bread, and the retention and deformation of the baked bread, and the results are shown in FIG.

[Comparative Example 6] In the above-mentioned Example of the present invention, when the liquid egg was added to the medium seed, the amount of the liquid egg was changed so that the bread after baking could be formed and held firmly, and the bread after baking could be changed. When a comparative examination was made for each evaluation item of the crust color, the results shown in FIG. 7 were obtained.

[0022]

As described above, according to the method for producing a confectionery bread of the present invention, yeast is contained in the middle variety and 2 to 4% by weight.
Glucose was added to ferment the medium-type fermentation, then 4
Since ~ 6 wt% of liquid sugar and 6-10 wt% of sugar alcohol are added and kneaded to make a confectionery bread dough, the baking color of the crust of the confectionery bread should be as light as possible and the crust and crumb should be as soft as possible. It is possible to perform yeast fermentation sufficiently without impairing, to ensure the expansion of the bread dough during baking, and to improve the sweetness to further improve the aroma, flavor and texture.

That is, since yeast and 2 to 4% by weight of glucose are added to the medium variety, yeast fermentation of the medium variety can be promoted, thereby improving the aroma and flavor of the baked cake. You can In addition, since 4 to 6% by weight of liquid sugar and 6 to 10% by weight of sugar alcohol are added and kneaded in this kneading, the sugar content is supplemented by the addition of another saccharide. Can be sufficiently inflated and puffed, and in this respect as well, it is possible to promote the yeast fermentation, and to improve the puffing and heat passage of the baked dough after baking, and also the sugar content in the dough by yeast fermentation. However, it is possible to prevent excess sugar from remaining in the bread dough during baking, and to lighten (lighten) the baking color of the crust. That is, the sweetness of the sweet bread after baking can be improved, and the baking color of the crust is light,
It is possible to achieve the production of sweet buns which are soft, highly moisturizing, moderately sweet and have a good aroma and flavor.

Then, the amount of yeast added to the medium seed is
When the amount is from 2.5 to 3.5% by weight, yeast fermentation can be further sufficiently carried out, the dough can be aged, and the aroma and flavor can be imparted to the baked bread. Further, the bread dough can be further expanded and puffed sufficiently in the proofing and baking, and an excessive sugar content does not remain in the bread dough at the time of baking, which allows the baking and baking of the sweet bread to be good. The burnt color of the crust can be made lighter (lighter). Further, when 8 to 12% by weight of liquid egg is added to the medium seed, it is possible to improve the shape-retaining property and the suppleness of the baked sweet bread and to further improve the flavor. You can

In addition, in the case of adding 11 to 15% by weight of a plastic oil or fat in this kneading, even if the fermentation of the bread dough is delayed or insufficient, the dough can be imparted with softness and smoothness. , Can improve machine resistance and improve flavor. Furthermore, when the time for medium-type fermentation is set to 1 hour and 30 minutes to 2 hours and 30 minutes, medium-type yeast fermentation can be promoted, and the aroma and flavor of the baked cake after baking can be further improved. Can be Furthermore, in the firing, the firing temperature is 170 to 180 ° C. and the firing time is 1
When it is set to 0 to 15 minutes, it can be baked at a low temperature for a short time, the brown color of the crust can be surely prevented, and the crust exhibits an extremely thin cream color close to white. can do.

[Brief description of drawings]

FIG. 1 is a table showing a mixing ratio of raw materials for sweet bread according to an example of the present invention.

FIG. 2 is a table showing test results (Comparative Example 1) of Examples of the present invention and Comparative Examples.

FIG. 3 is a table showing test results (Comparative Example 2) of an example of the present invention and a comparative example.

FIG. 4 is a table showing test results (Comparative example 3) of the example of the present invention and the comparative example.

FIG. 5 is a table showing test results (Comparative Example 4) of an example of the present invention and a comparative example.

FIG. 6 is a table showing test results (Comparative Example 5) of Examples of the present invention and Comparative Examples.

FIG. 7 is a table showing test results (Comparative Example 6) of Examples of the present invention and Comparative Examples.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification symbol FI A21D 13/08 A21D 13/08 (56) References JP-A-4-207148 (JP, A) JP-A-8-47364 (JP , A) JP-A-2-117340 (JP, A) JP-A-4-311341 (JP, A) JP-A-8-107753 (JP, A) Actually open 3-43979 (JP, U) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2/00-17/00

Claims (8)

(57) [Claims] 1. A method for producing a confectionery bread, which comprises baking a confectionery bread dough prepared by the intermediate seed method, wherein 2.5 to 3.5% by weight of yeast and 2.5 to 3.5% by weight of the intermediate seed are used.
3.5% by weight of glucose and / or sugar is added to perform seed fermentation for 1 hour 30 minutes to 2 hours 30 minutes, and then 4-6% by weight of liquid sugar and 6-10% by weight of sugar in the final kneading. Make sweet bread dough by adding alcohol and kneading,
A method for producing a confectionery bread, which comprises producing a confectionery bread with a pale crust color by baking it at a temperature of 190 ° C. or lower. 2. The medium seed and / or the main kneading material, 8 to 1
The method for producing confectionery bread according to claim 1, wherein 2% by weight of liquid egg is added. 3. The method for producing confectionery bread according to claim 1 or 2, wherein 11 to 15% by weight of a plastic fat is added in the kneading. 4. The method for producing a confectionary bread according to claim 1, wherein a baking temperature is set to 170 to 180 ° C. and a baking time is set to 10 to 15 minutes in the baking of the confectionery bread dough. . 5. The method for producing confectionery bread according to claim 1, wherein 4-5 wt% of liquid sugar is added in the kneading process. 6. The method for producing a confectionery bread according to any one of claims 1 to 5, wherein 6 to 7% by weight of sugar alcohol is added in the kneading. 7. The sugar alcohols include monosaccharide alcohols such as sorbitol, xylitol and mannitol, disaccharide alcohols such as maltitol, isomaltitol and lactitol, and 3 such as maltotriitol, isomalttolyitol and panitol. 7. A sugar alcohol composed of a combination or composition of one or more of four or more sugars such as sugar alcohols and oligosaccharide alcohols is added, and the sugar alcohol according to any one of claims 1 to 6 is added. Method for manufacturing sweet bread. 8. The method for producing confectionery bread according to claim 1, wherein the sugar alcohol is composed of a reduced starch saccharified product.