JPS6411258B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing bread using brewed soy sauce. Generally, breads are made by adding a small amount of salt to flour.
Furthermore, baker's yeast cells are kneaded with water, 26~
It is made by fermenting at 30℃ for about 60 to 100 minutes, then baking it in an oven at around 200℃ for about 20 minutes. Various attempts have been made to achieve this goal. For example, the use of potassium bromate to reduce the stickiness of bread dough and shorten the fermentation time; the combined use of L-cysteine hydrochloride and methionine to improve flavor and color and shorten the fermentation time; An example of this is the use of ascorbic acid to reduce mixing time during continuous dough production. However, in today's world where natural foods are respected, the use of food additives must be carefully considered. Therefore, the inventors of the present invention conducted extensive research to find a method for shortening fermentation time, increasing fermentation, and improving flavor, color, etc. without using additives that are used to improve breads. , new knowledge has been discovered that by using brewed soy sauce, the fermentation of bread dough is accelerated, the fermentation time is significantly shortened, and bread with good flavor and good flavor can be produced with increased rise. Heading Completing the Invention. That is, the present invention is a method for producing bread, which is characterized in that brewed soy sauce is mixed with wheat flour and other bread ingredients, and then fermented and baked in a conventional manner. The present invention will be explained in detail below. The brewed soy sauce used in the present invention is produced according to the normal soy sauce brewing method, and is made by inoculating Aspergillus oryzae into a protein material such as soybean and a starch material such as wheat, which are heated and denatured using a conventional method. The raw soy sauce obtained by fermenting and maturing the koji and fermenting it with salt water and then pressing it is then fired. In particular, it is essential that enzymes be inactivated in the brewed soy sauce used in the present invention. The soy sauce used herein may be any soy sauce, such as dark soy sauce or light soy sauce, as long as it is produced according to the above-mentioned method, but white soy sauce is particularly preferred. White soy sauce is
It uses a high proportion of starch raw materials, mainly wheat, and therefore has a lower concentration of nitrogen components than dark soy sauce, etc. On the other hand, it has a high sugar concentration and a faint malt aroma, and is especially light in color and has a real taste. Effective for achieving the purpose of the invention. In addition, the above-mentioned brewing can be carried out using so-called amino acid soy sauce produced without using these ordinary brewing methods, that is, soy sauce produced by simply adding and mixing sugars to soy sauce produced by acid decomposition of protein raw materials, etc. It does not have the same effect as soy sauce. Next, the amount of brewed soy sauce used in the present invention is:
It is used in an amount of 1 to 10%, preferably 3 to 7%, based on the weight of wheat flour, which is the main raw material. When used, it is usually in liquid form, but it may also be used in powder form. As in the present invention, when soy sauce produced by a conventional soy sauce brewing method is mixed into bread dough and then fermented and baked in a conventional manner, the fermentation of the bread dough is enhanced, the fermentation time is significantly shortened, and the bread dough is improved. The degree of swelling also increases significantly. Even after baking, the cross section of the bread has many voids, is fine and uniform, and has almost no odor such as flour odor.
Bread with a sweet and appetizing flavor is produced. . Next, the effects of the present invention will be explained by giving experimental examples. Experimental Example: Bread dough made from the dough composition shown in the table below, added with various additives such as white soy sauce and amino acid solution, kneaded by the direct method, fermented and baked in a conventional manner. The results of capacity and sensory tests are shown.

[Table] Note that the amino acid solution is a hydrolyzate of soybeans with hydrochloric acid, and the saccharide is a 15% glucose aqueous solution. In addition, the component values of the various seasoning liquids used in the experiment are as follows.

【table】

[Table] Analysis of each component value was carried out using the method described in the "Standard Soy Sauce Analysis Method" [edited by the Japan Soy Sauce Technical Association (published in 1966)]. In addition, a sensory test was conducted using a rating system by 20 experienced panelists, and in comparison with the control (Category 1), 0: No difference. 1: There is a difference. 2: There is a significant difference. 3: There is a very noticeable difference. "+" if it is better than the control
If it is inferior, a "-" is added. In addition, the symbols in the test column mean *: significant difference at 5% risk rate, **: significant difference at 1% risk rate, -: no significant difference, respectively. As shown in Table 1, soy sauce, especially white soy sauce, has a significantly higher volume per unit weight of baked bread, sensory tests, etc. than various additives conventionally used as bread improvers. Turns out to be excellent. Examples of the present invention will be shown below. Example 1 Light soy sauce (NaCl; 18.9
%, TN; 1.1%, RS; 5%, PH; 4.9, color gloss 40
0.5 to 12 g of flour per weight of flour was added. In addition,
By adjusting the amounts of sugar, salt, and water, the salt and sugar content of the entire formula was kept constant. Mix this mixture with a vertical mixer at low speed for 7
Mix on high speed for 8 minutes. 〓The upper temperature was 27℃. The first fermentation was carried out at 26-27°C and 75% humidity for 1 hour, and after degassing, the second fermentation was carried out for 20 minutes. Next, after dividing and rolling, the pieces were aged at 30°C and 80% humidity for 15 minutes, molded, then molded at 40°C and 80% humidity for 70 minutes, and then baked at 200°C for 10 minutes.Table 3 shows the results.

[Table] As shown in Table 3, when bread is made by mixing 1 to 10% light soy sauce based on the weight of wheat flour, the volume per unit weight of baked bread increases significantly, and the odor such as flour odor also disappears. Bread with outstanding sensory properties was obtained. Example 2 White soy sauce (NaCl; 17.5%, TN; 0.5%, RS; 15%,
PH: 4.8, Color: No. 46), 0 to 0 per flour weight
After adding and mixing 12% of each, fermentation and baking were performed to make bread in the same manner as in Example 1, and the results of a comparative study are shown in Table 4.

[Table] As shown in Table 4, when bread is made by mixing 1 to 10% white soy sauce based on the weight of wheat flour, the volume per unit weight of baked bread increases significantly, and the odor such as flour odor also disappears. It can be seen that the bread can be made with extremely good organoleptic properties. In particular, when 3 to 7% is mixed, bread with the best bulk density and sensory properties can be obtained. Example 3 After mixing 1 to 10% white soy sauce powdered in a conventional manner into bread dough having the same dough composition as in Example 2, calculated as liquid white soy sauce based on the weight of flour. , fermented in the same manner as in Example 1,
Table 5 shows the results of baking and bread making and comparative studies. In addition, the analysis value of powdered white soy sauce is
NaCl; 35%, TN; 1.2%, RS; 56%, moisture;
It was 2%.

[Table] As shown in the table above, when bread is made by mixing 1 to 10% powdered white soy sauce based on the weight of flour in terms of liquid white soy sauce, the volume per unit weight of baked bread increases significantly, and Abnormal odors such as flour odor also disappeared, and bread was obtained which was also highly sensually superior.

Claims (1)

[Claims] 1. A method for producing bread, which comprises mixing brewed soy sauce with wheat flour and other bread ingredients, then fermenting and baking in a conventional manner. 2. The method for producing bread according to claim 1, wherein the brewed soy sauce is white soy sauce.