JPS6355903B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing hard-baked bread. Traditionally, bread dough is prepared by kneading flour, water, yeast, and if necessary, oil, fat, eggs, etc. After fermentation and leavening, it is processed at a temperature of about 180 to 250 degrees Celsius, until the moisture content is close to a few percent. That is, a method is known in which hard-baked bread is produced by baking until the content decreases to about 7% or less. Hard-baked bread produced using this method has a unique crispy texture because it is porous and has low moisture content, making it a distinct food that is different from regular bread, which has a high moisture content of 30 to 40%. demand is forming. However, this hard-baked bread has a drawback in that it is susceptible to various impacts and cracks during handling during packaging after manufacturing or during transportation after packaging. Although such hard-baked bread that does not easily crack has been desired for some time, it has not yet appeared on the market. An object of the present invention is to provide a method for manufacturing hard-baked bread that is less likely to cause such cracks than conventional products. As a result of various studies in an attempt to achieve the above object, the present inventor found that it is sufficient to add undenatured soybean protein to bread dough,
The present invention was finally completed. That is, the method for producing hard-baked bread of the present invention includes:
After fermenting and puffing the bread dough, it is baked to reduce the moisture content to about 7.
% or less, it is characterized by adding undenatured soybean protein to the bread dough. The method of producing hard-baked bread according to the present invention is not particularly different from conventional methods, except that undenatured soybean protein is added to the bread dough as a raw material. In other words, the main ingredients are flour, water, and yeast, and if necessary, oil, sugar, salt,
Eggs, dairy products (whole milk powder, skim milk powder, etc.), spices,
Bread dough is prepared by adding and kneading auxiliary raw materials such as lecithin, and the bread dough is expanded so that the total volume of the dough becomes approximately 2 to 3 times its original volume as yeast generates carbon dioxide gas through fermentation. Fermentation and leavening is usually done by dividing kneaded and adjusted bread dough (dough temperature: 25-28°C) into bread-sized pieces, and then raising the dough to a temperature of 27-29°C.
Hold it in a room at a temperature of 30 to 36 degrees Celsius for about 20 to 60 minutes, then after molding if necessary, place it in a room at a temperature of 30 to 36 degrees Celsius for 30 minutes.
Hold for ~60 minutes. During this time, carbon dioxide gas is generated in the dough due to yeast fermentation.
The divided dough will rise to 2 to 3 times its original size. The puffed dough is then baked until the moisture content is reduced to a few percent, ie, about 7% or less. This baking process consists of a primary baking process, in which the moisture content is approximately 30 to 40%, and a secondary baking process, in which the finished bread is cut into 1cm-thick pieces and then baked until the moisture content is reduced to approximately 7% or less. It is often separated into baking and baking, but it is not uncommon for bread dough to be baked in one step rather than in two for thin dough, such as stick-shaped pieces with a diameter of about 1 cm. The temperature and time for baking cannot be determined unconditionally because they need to be changed as appropriate depending on the size, shape, etc. of the divided bread dough. However, speaking generally about secondary firing, which is often done, the temperature of primary firing is 180 to 250.
℃, the time is about 15 minutes for relatively small ones.
For large ones, it takes about 50 minutes. Further, the temperature of the secondary firing is 185 to 230°C, and the time is about 10 to 15 minutes. In addition, during the slicing process after the primary baking process, the baking time should be 24 to 30 minutes to ensure that the bread is cut neatly and that the moisture distribution in the finished bread is even.
It is common to let the product cool for about 36 hours. In addition, in order to standardize the shape of the final product, in the case of secondary baking, the process from the fermentation and leavening process to the end of the primary baking should be carried out indoors at a temperature of 30 to 36°C. Do this with it inside. On the other hand, when secondary firing is not performed, firing is performed on a parallel or flat metal plate, so the temperature
The dough is usually shaped into bars or other shapes to match the final product before being placed in a room at 30-36°C. The present invention is characterized in that undenatured soybean protein is added to the bread dough when producing hard-baked bread in this manner. In the present invention, undenatured soybean protein refers to soybean protein that is soluble in water and coagulable by heating. When actually adding soybean protein, it is difficult to obtain a pure raw material that is 100% undenatured soy protein, so isolated soy protein, which contains 10 to 20% of non-denatured soy protein, is the same as 40 to 40% undenatured soy protein. You can use soy flour, soy milk, etc. that contain about 50% of the mixture. Isolated soy protein is an easy-to-use raw material with little soy odor. The proportion of undenatured soy protein added is generally 5 to 15 parts per 100 parts of wheat flour used as a raw material, and the timing of addition is:
When preparing bread dough by kneading raw materials, it does not matter whether it is at the beginning or in the middle of kneading, the important thing is to make sure that the undenatured soy protein is uniformly kneaded into the dough. That's fine.
By the way, regarding the blending of raw materials other than soy protein, if the mixture is the same as when no soy protein is added, but if powdered soy protein (raw material) is added and kneaded, the moisture content will be relatively low. Unable to make dough with appropriate softness. Therefore,
When adding powdered soybean protein, it is desirable to add an extra amount of water about three times its weight. In addition, when soy protein is added,
This makes it difficult for bread dough to rise due to fermentation. Therefore, it is desirable to add wheat gluten to increase the gluten content in the dough so that the degree of puffing is not reduced. Generally, the ratio of adding wheat gluten to soybean protein is 1 part when adding 5 parts to 100 parts of wheat flour, 5 parts when adding 10 parts, and 15 parts. In this case, the ratio should be 7 parts. Additionally, with the addition of soy protein and extra water, the moisture content in the dough generally increases compared to before the addition of soy protein. Therefore, in order to make the specific gravity of hard-baked bread that is finally expanded to a certain volume to be almost the same as that of bread that does not contain soy protein, the weight of the dough used when calculating the moisture content must be The weight (ratio) of the dough used in relation to the weight of the hard-baked bread product, and therefore, when producing hard-baked bread through secondary baking, the division into which it is placed in the baking mold. It is necessary to increase the weight of the product compared to dough without added soy protein. In addition, when producing the hard-baked bread of the present invention, sesame, perilla, yogurt,
It is optional to add brown rice, curry powder, miso, tobanjiyan, peanuts, raisins, etc. to give each flavor a unique flavor. moreover,
When storing the hard-baked bread produced in this way, it may be stored as is in a bag made of plastic or metal (aluminum foil, etc.), or it may be degassed and stored in a bag made of carbon dioxide or nitrogen gas, if necessary. Optionally, the bag may be replaced with an inert gas, or a deoxidizing material may be sealed in the bag for sealed packaging. In the hard-baked bread produced in this way, undenatured soybean protein is denatured and coagulated during baking, but the coagulated product is much stronger than gluten, which is also denatured and coagulated during baking. It seems that it is. Therefore,
Hard-baked bread made with the addition of undenatured soy protein is more resistant to cracking when subjected to impacts during handling or transportation than conventional hard-baked bread made without the addition of soy protein. Therefore, according to the present invention, there is almost no need to be careful when packaging hard-baked bread and subsequently transporting it. Example 1 As shown in Table 1 below, the raw materials of formulation A to which undenatured soy protein was added were used, and the raw materials of formulation B to which undenatured soy protein was not added were used as a control, and the following steps were carried out. , hard-baked bread cut into 1 cm thick pieces (product moisture content approximately 3%) was produced. For each of the 100 pieces of hard-baked bread produced in this way, an iron ball was dropped onto it and the state of cracking was observed. The results are shown in the table,
It is understood that the product of the present invention to which undenatured soybean protein is added is much more difficult to crack than the control product to which it is not added.

【table】

[Table] Example 2 Hard-baked bread ( The moisture content of the product was approximately 2%).

Claims (1)

[Scope of Claims] 1. A method for producing hard-baked bread, which comprises adding undenatured soybean protein to the bread dough, when the bread dough is fermented and puffed and then baked to produce hard-baked bread with a water content of about 7% or less. . 2. The method for producing hard-baked bread according to claim 1, wherein the proportion of undenatured soybean protein added is 5 to 15 parts per 100 parts of wheat flour used as a raw material. 3. The method for producing hard-baked bread according to claim 1, wherein wheat gluten is added together with undenatured soybean protein.