JPH0328167B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an efficient method for producing yeast-fermented foods such as yeast donuts and bread. Generally, it takes a long time to produce yeast-fermented foods, so there has been a strong demand for improvements in shortening the time. Therefore, the present inventor focused on the roasting process, which takes the longest time at 40 to 60 minutes, among the yeast-fermented food manufacturing processes, and conducted various studies to improve manufacturing efficiency by shortening this time. . However, simply increasing the fermentation temperature from the usual 30 to 38 degrees Celsius to 40 degrees Celsius or higher can shorten the fermentation time itself, but as a result of the difference in fermentation temperature between the outer layer and the inside of the dough, the product quality will be affected. Inconveniences such as the internal phase becoming non-uniform and deformation occur, making it virtually impossible to obtain the desired yeast-fermented food. However, if calcium lactate is added to the raw material, short-term roasting at temperatures of 40°C or higher is possible. The present invention was completed by discovering that a fully satisfactory yeast-fermented food can be obtained using a furnace. That is, the present invention is a method for producing a yeast-fermented food, which is characterized in that a calcium lactate-containing raw material is used as a raw material, and roasting is performed at 40-50°C for 25-35 minutes. . Normally, yeast-fermented foods are made by adding an appropriate amount of yeast and water to the raw materials to make a dough, which is then fermented in order.
It is manufactured by molding, roasting, and then frying or baking. In the present invention, production is carried out according to the above-mentioned process, but as mentioned above, the addition of calcium lactate to the raw material and the roasting conditions differ from the conventional method. That is, the raw material used in the present invention is a calcium lactate-containing raw material. Incidentally, the raw materials other than calcium lactate include those normally used in the production of yeast-fermented foods, such as wheat flour, yeast,
Examples include fats and oils, sugars, skim milk powder, soybean protein, egg powder, leavening agents, salt, yeast food, emulsifiers, fragrances, and colorants, and these raw materials are appropriately selected and used in normally used amounts. Therefore, in the present invention, good results are obtained when the amount of calcium lactate added is 0.1 to 1.0% by weight (hereinafter abbreviated as %) based on the wheat flour in the raw material. If the amount added is less than 0.1%, the shape, internal structure and taste of the product will be affected.
It is undesirable because the texture deteriorates, and when it exceeds 1.0%, it is undesirable because the product tastes bitter. Further, in the present invention, roasting is carried out at 40 to 50°C for 25 to 35 minutes. If the roasting conditions are outside this range, the shape, internal phase, taste, and texture of the product will deteriorate, making it impossible to achieve the purpose. Therefore, according to the production method of the present invention, yeast-fermented foods with a uniform internal phase, no deformation, and good taste and texture can be produced in a shorter time than conventional methods, making it particularly suitable for industrial use. Mass production can be carried out advantageously. In order to demonstrate the present invention more specifically, examples will be given and explained below. Example 1 100 parts by weight of wheat flour (hereinafter abbreviated as "parts"), 10 parts of wheat flour, 8 parts of sugar, 1 part of glucose, 3 parts of skim milk powder, 1 part of soybean protein, 1 part of egg powder, 1.2 parts of leavening agent,
Yeast donut mixes were prepared by adding and mixing calcium lactate in the amounts shown in Table 1 to 1.5 parts of common salt, 0.3 parts of yeast food, 1 part of glycerin fatty acid ester, 0.2 parts of fragrance, and 0.1 part of coloring. After adding 50 parts of water and 4 parts of yeast to 100 parts of this yeast donut mix, mixing, fermenting, and molding in a conventional manner, roasting was performed at the time and temperature shown in Table 1, and the dough was fried in oil. Got a donut. As a control, no calcium lactate was used, and the roasting conditions were 38°C for 45 minutes, 40°C for 38 minutes, and 43°C.
Yeast donuts were obtained in the same manner as above except that 1.5% calcium lactate was added to the wheat flour and roasted at 55°C for 20 minutes. Table 1 shows the results of comparing these yeast donuts.
As shown.

[Table] Example 2 100 parts of wheat flour, 5 parts of sugar, 10 parts of toning,
1.0 part salt, 1.0 part skim milk powder, 5 parts egg, 4 parts yeast
and 45 parts of water were mixed, fermented and molded in a conventional manner, and then roasted under the conditions shown in Table 2 to obtain bread. Roasting conditions without using calcium lactate as a control
Same as above except that 38°C for 40 minutes, 40°C for 38 minutes and 43°C for 35 minutes, and 1.5% calcium lactate was added to the flour and roasted at 55°C for 20 minutes. Bread was obtained in the same manner as above. The results of comparing these breads are shown in Table 2.

【table】

Claims (1)

[Claims] 1. In the production of yeast-fermented foods, a calcium lactate-containing raw material is used as a raw material, and a roasting furnace is heated for 40 minutes.
A method for producing yeast-fermented foods, characterized by carrying out the process at ~50°C for 25 to 35 minutes. 2. Claim 1, wherein the content of calcium lactate is 0.1 to 1.0% by weight based on the wheat flour in the raw material.
Method for producing yeast-fermented foods as described in Section 1.