JPH0586166B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing yeast-fermented foods, and more particularly to a method for producing yeast-fermented foods using fermented seed dough. [Prior art] Conventionally, there is the old noodle method as a bread making method using fermented dough, but this method aims to improve the flavor of bread, specifically, to improve the flavor with the unique sourness and sweetness derived from old noodles. The dough is made by fermenting the dough obtained from ordinary bread making ingredients for a long time, i.e. over 12 hours.
This is a method of making bread using 10 to 30% flour (equivalent to wheat flour). [Problems to be solved by the invention] In this method, as in the normal bread making method, 10 to
Approximately 50 ppm of oxidizing agent and 0.2 to 0.5% yeast are used, but the fermentation time is extremely long. Therefore, the fermented dough obtained by this method has a large amount of yeast added, so it ferments excessively during long fermentation and produces a large amount of organic acids, which lowers the pH too much. If you try to make bread using flour, there are problems such as the volume of the bread becoming smaller, and you can only use less than 30% of the wheat flour. It was impossible to use it in large quantities. As an improvement to the old noodle method, a method has been used in which the dough is aged by using a small amount of yeast and a normal amount of salt to significantly slow down the fermentation rate. This is a fermented dough method called ``levan'' in France. However, this method increases the enzyme activity, so it can only be applied to special types of bread, and if you try to obtain bread with a particularly high sugar content, the dough will sag after the final kneading process, and the dough will not spread properly and the volume of the bread will be small. It had the disadvantage of being [Means for Solving the Problems] In order to solve the above-mentioned problems, the inventors of the present invention have conducted intensive research to create a fermented seed dough obtained by adding a large amount of oxidizing agent and reducing the amount of yeast used. They found that it is sufficient to use the following, and completed the present invention. That is, the present invention is obtained by fermenting a dough whose main ingredients are wheat flour, 500 to 3000 ppm of an oxidizing agent, 0.02 to 0.1% of yeast, and water based on the weight of flour required to make fermented seed dough for 12 hours or more. This is a method for producing yeast fermented foods characterized by using fermented seed dough as part of the raw materials. The yeast-fermented food in the present invention refers to food fermented using yeast, such as bread, charcoal sugar, and donuts. The wheat flour used in the present invention is not particularly limited, but it is preferable to use strong or semi-strong wheat flour. The oxidizing agent used in the present invention may be one commonly used in bread making, such as ascorbic acid (vitamin C), potassium bromate, ammonium persulfate, cystine, etc., and ascorbic acid (vitamin C) is particularly preferred. Incidentally, ascorbic acid is originally a reducing agent, but it is known that in bread dough it changes to dehydroascorbic acid, which acts as an oxidizing agent. The above oxidizing agent is preferably 500ppm to 3000ppm based on the weight of flour required to make fermented dough.
Add 800ppm to 1500ppm. Oxidizing agents are also used in ordinary bread-making methods to control subtle changes in the physical properties of dough, but they have never been used in large amounts as in the present invention, and the purpose of their addition is also consistent with the present invention. were different. The amount of yeast used in the production method of the present invention is 0.02 to
0.1% used. If the amount of yeast is less than 0.02%, the fermentation of the fermented dough will be insufficient, resulting in a lack of flavor.On the other hand, if the amount of yeast is more than 0.1%, the fermentation of the fermented dough will tend to be excessive, which will lower the pH and reduce the volume of the bread. becomes smaller. Other raw materials for the fermented dough include water, and if necessary, ordinary bread-making raw materials such as salt, sugars, fats and oils, malt, skim milk powder, and eggs may be used. These raw materials are kneaded in a conventional manner to make dough, and then kept at room temperature (room temperature or fermentation room temperature) with a humidity of around 70% for at least 12 hours, preferably from 15 hours.
Ferment for 20 hours to obtain fermented dough. The fermented dough thus obtained is used in a desired amount, in terms of wheat flour, with an upper limit of about 70% by weight of the flour used for bread making. The remaining flour and, if necessary, ingredients for bread making such as salt, sugar, fats and oils, malt syrup, skim milk powder, and eggs are added to the fermented dough. The desired product is obtained by frying. Re-fermentation in this case is at a temperature of 25℃-28℃, 60%
~80% humidity for 0.1-4 hours, preferably 0.5-2
It takes place over a period of time. The operational procedures in the method for producing yeast-fermented foods of the present invention have been generally described above, and the following specific examples can be given to explain this more specifically. of wheat flour used in the production of yeast-fermented foods.
Add and mix 1000 ppm ascorbic acid, 1.8% salt, 0.05% yeast, and 60% water to the wheat flour in an amount of 50 to 60% by weight (hereinafter simply referred to as "%"), and knead. . At this time, adjust the kneading temperature to around 23℃. After kneading, it is fermented for about 16 hours at room temperature and humidity of around 75%. Next, the remaining flour and other necessary ingredients are added and kneaded again (main kneading). After that, it is manufactured according to the conventional method. [Example] Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 (British bread) Wheat flour 50 parts by weight (hereinafter abbreviated as "parts") Yeast 0.05 parts by weight Malt 0.3 parts by weight Salt 0.8 parts by weight Ascorbic acid
0.05 parts by weight (1000 ppm based on wheat flour) Water 30 parts by weight The above-mentioned ingredients were kneaded at low speed for 9 minutes to obtain a dough (kneading temperature: 20°C). The dough was then heated at 20°C.
Fermented for 16 hours to obtain fermented dough. Add 50 parts of flour, 1 part of yeast, 0.9 parts of salt, 3 parts of sugar, 3 parts of lard, and 35 parts of water to the entire amount of this fermented dough, and knead for 2 minutes at low speed and 8 minutes at medium speed. temperature 27℃), temperature 28℃, humidity 75%
Fermentation was carried out for 90 minutes. Next, this fermented dough was divided into 280 g/piece and rolled into balls. After 20 minutes of bench time, the dough was molded using a molder, and 3 pieces each were packed into 3300 c.c. bread molds. Thereafter, the bread was fermented in an oven for 70 minutes at a temperature of 38°C and a humidity of 85%, and then baked in an oven for 35 minutes at a humidity of 210°C to obtain British bread. Table 2 shows the properties of the dough after the final kneading, the volume of the obtained English bread, and the results of the quality evaluation conducted based on the evaluation criteria table shown in Table 1 below. Examples 2 and 3 Example 2 was produced in the same manner as in Example 1 except that the amount of ascorbic acid added in the blending of the fermented dough in Example 1 was 500 ppm, and the amount of ascorbic acid added was 3000 ppm. Example 3 was prepared in the same manner as Example 1 except for the following. These results are shown in Table 2 as in Example 1. Comparative Examples 1 to 4 Products were produced in the same manner as in Example 1, except that the amount of yeast added was 0.5 part and the amount of ascorbic acid added was changed to the amount shown below in the blending of the fermented dough in Example 1. This was referred to as Comparative Example 1. Comparative Examples 2 and 3 were prepared in the same manner as in Example 1, except that only the amount of ascorbic acid added is shown below. Ascorbic acid is not fermented when making dough,
Comparative Example 4 was prepared in the same manner as in Example 1 except that it was added during the main kneading.

【table】

【table】

【table】

[Table] Example 4 Add flour to 48 parts of the fermented seed dough obtained in Example 1.
Bread was obtained in the same manner as in Example 1 by adding 70 parts, 1 part yeast, 1.26 parts salt, 3 parts sugar, 3 parts lard, and 44 parts water. That is, the amount of fermented seed dough used in this example was 30% of the wheat flour in terms of wheat flour. The results are shown in Table 3. Comparative Example 5 Bread was obtained in the same manner as in Example 4, except that the entire fermented dough obtained in Comparative Example 1 was used. In this example, as in Example 4, the amount of fermented seed dough used was 30% of the wheat flour in terms of wheat flour. The results are shown in Table 3.

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〔Effect of the invention〕

According to the method of the present invention, it is possible to use up to about 70% of fermented seed dough such as aged noodles, which conventionally could only be used at 30% or less, and it is possible to use up to about 70% of fermented seed dough. The yeast-fermented food produced is large in volume and has excellent internal structure, appearance, and texture. In addition, more of the flavor of bread, that is, the flavor with unique sourness and sweetness, is imparted, which is very preferable. Further, even when the same amount (for example, 30%) of the fermented seed dough obtained by the method of the present invention as that of conventional aged noodles is used, the resulting yeast fermented food has a larger volume than that obtained by the conventional method. A product with excellent internal structure, appearance, and texture can be obtained.

Claims (1)

[Claims] 1. Ferment a dough made mainly of wheat flour, 500 to 3000 ppm of oxidizing agent, 0.02 to 0.1% of yeast, and water based on the weight of flour required to make fermented dough for over 12 hours, and use this fermented dough as one of the raw materials. A method for producing a yeast fermented food, characterized in that the yeast is used as a fermented food.