JPH11266775A - Method of making sour bread - Google Patents
Method of making sour breadInfo
- Publication number
- JPH11266775A JPH11266775A JP9835298A JP9835298A JPH11266775A JP H11266775 A JPH11266775 A JP H11266775A JP 9835298 A JP9835298 A JP 9835298A JP 9835298 A JP9835298 A JP 9835298A JP H11266775 A JPH11266775 A JP H11266775A
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- JP
- Japan
- Prior art keywords
- lactic acid
- bread
- dough
- fermentation
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、サワーブレッドの製造
方法に関するものであり、本発明にいうサワーブレッド
は、小麦パン、ライ麦パン、米パン等の特に原料粉の違
いや、型焼きパン、天板パン、直焼パン等の焼き方の相
違等にかかわらず、相応の酸味を有するパン全てを含む
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sour bread, and the sour bread referred to in the present invention is particularly suitable for different kinds of raw material powders such as wheat bread, rye bread and rice bread, and baked bread. It includes all breads having a corresponding sourness regardless of the difference in the baking method such as a top plate bread and a direct baking bread.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】サワー
ブレッドは、古来より実施されている乳酸発酵生地を焼
成した酸味や香味に優れたパンで、ライ麦や、小麦粉に
存在する乳酸菌や、酪酸菌等を自然発酵させたり、小麦
粉に酢、イースト等を加えて発酵させ、元種を作り、こ
れに継ぎ種と称する複雑な工程を経て製造されている。
そして前記の種を製造するのに２〜７日を要し、而も原
料粉には、乳酸菌等必要とする菌の他雑菌も付着してお
り、元種の製造に際して、これらの雑菌も同時に繁殖
し、目的とする酸味や香味を得ることが難しい等の技術
課題を有している。このため従前の手法では、品質の均
等な製品を得難く大量生産に不適当である。2. Description of the Related Art Sourbread is a bread made of lactic acid-fermented dough that has been practiced since ancient times and has excellent acidity and flavor, and is a lactic acid bacterium or butyric acid bacterium present in rye or flour. Is naturally fermented, or fermented by adding vinegar, yeast, etc. to flour to produce an original seed, which is manufactured through a complicated process called a joint seed.
It takes 2 to 7 days to produce the above-mentioned seeds, and the raw material powder also contains other necessary bacteria such as lactic acid bacteria. It has a technical problem that it breeds and it is difficult to obtain a desired acidity or flavor. For this reason, in the conventional method, it is difficult to obtain a product of uniform quality, which is not suitable for mass production.
【０００３】また従来より酸味や香味の改善手段として
乳酸菌を使用する手法が多数提案されている。例えば特
公昭５９−１５６０４号公報には、小麦粉を主体とする
培地で培養した乳酸菌（ラクトバチルス サンフランシ
スコ菌）を培地と共に、特公昭６３−６３１７０号公報
には、ライ麦に由来する乳酸菌を、特公昭５７−１７４
９６号公報には、ホップ汁、モルトエキストラクト及び
小麦粉の混合物を培養基質として乳酸菌を発酵培養した
発酵液を、また特開平１−１２８７４１号公報には、リ
ンゴ酸を代謝して乳酸の蓄積を増大させる能力を備えた
乳酸菌（特公平７−９３８５７号公報には、前記の乳酸
菌がアルコール耐性乳酸菌と指摘している）を、従前と
同様の中種用生地に混入したり、ストレート法を採用す
る生地に混入する手段が開示されている。[0003] There have been proposed many techniques using lactic acid bacteria as a means for improving sourness and flavor. For example, Japanese Patent Publication No. 59-15604 discloses a lactic acid bacterium (Lactobacillus San Francisco) cultured in a medium mainly composed of flour together with a medium. Japanese Patent Publication No. 63-63170 discloses a lactic acid bacterium derived from rye, 57-174
No. 96 discloses a fermentation solution obtained by fermenting and culturing lactic acid bacteria using a mixture of hop juice, malt extract and flour as a culture substrate, and Japanese Patent Application Laid-Open No. 1-128741 discloses metabolism of malic acid to accumulate lactic acid. A lactic acid bacterium having the ability to increase the lactic acid bacterium (Japanese Patent Publication No. 7-93857 points out that the lactic acid bacterium is an alcohol-resistant lactic acid bacterium) is mixed into the same dough for the same kind as before, or the straight method is adopted. Means for mixing into the dough to be mixed are disclosed.
【０００４】前記の乳酸菌のパン生地への混入使用例に
おいては、パン生地の発酵工程の３〜５時間程度では、
菌の栄養分が、イースト菌によって使い尽くさてしまう
同時に、イースト発酵によって生成されるアルコールに
よって乳酸発酵が著しく抑制され、乳酸生成量が少なく
サワーブレッドとはならない。従前の乳酸菌添加は、単
に通常のパンの風味改善のため使用されているにすぎな
く、たんなる乳酸菌添加では本格的なサワーブレッドを
製造することはできない。そこで本発明は、短時間で且
つ大量生産に適するサワーブレッドの新規な製造方法を
提案したものである。[0004] In the above-mentioned use example of mixing lactic acid bacteria in bread dough, in the fermentation step of bread dough for about 3 to 5 hours,
At the same time, the nutrients of the fungus are used up by the yeast, and at the same time, the lactic acid fermentation is remarkably suppressed by the alcohol produced by the yeast fermentation, and the amount of lactic acid produced is small and does not become sour bread. Conventional addition of lactic acid bacteria is merely used for improving the flavor of ordinary bread, and full-fledged addition of lactic acid bacteria cannot produce full-fledged sour bread. Therefore, the present invention proposes a novel method for producing sour bread in a short time and suitable for mass production.
【０００５】[0005]
【課題を解決するための手段】本発明に係るサワーブレ
ッドの製造方法は、乳酸発酵工程とイースト発酵工程を
完全に分離し、且つ乳酸菌の付与条件を特定して、乳酸
発酵の効率化を図ったものである。即ち生米等の乳酸菌
発酵物を磨砕して得た乳液状の発酵種を、パンの第一次
原料粉に添加混捏し、乳酸発酵のみを先行させ、生地中
に乳酸として重量比０．５％以上生成させた乳酸生地を
一旦製出し、この乳酸生地に、パン生地となる二次原料
を加えて、常法とおりの手段をもってパンを製造するこ
とを特徴としたものである。The method for producing sour bread according to the present invention aims at improving the efficiency of lactic acid fermentation by completely separating the lactic acid fermentation step and the yeast fermentation step and specifying the conditions under which lactic acid bacteria are applied. It is a thing. That is, a fermented seed in the form of milk obtained by grinding a fermented product of lactic acid bacteria such as raw rice is added to and kneaded with the primary raw material powder of bread, and only lactic acid fermentation is preceded. The method is characterized in that lactic acid dough produced at 5% or more is once produced, and to this lactic acid dough, a secondary material to be used as bread dough is added, and bread is manufactured by a conventional method.
【０００６】又本発明は、前記の原料粉として米粉を使
用して、米パンであるサワーブレッドの製造を提案し、
更に第一次原料粉に対して２％のスキムミルクを添加混
合することで、乳酸菌の生成量の増加を図った製造方法
を提案したものである。The present invention also proposes the production of sour bread, a rice bread, using rice flour as the raw material flour,
Furthermore, the present invention proposes a production method in which the amount of lactic acid bacteria produced is increased by adding and mixing 2% of skim milk to the primary raw material powder.
【０００７】表１に示した組成のように、小麦粉（第一
次原料粉）に、乳酸菌発酵液を所定量添加し、その発酵
を観察したのが表２である。表２の酸度の項に示した酸
の殆どは乳酸である。尚乳酸菌発酵種となる発酵液は、
特開平９−１８２５６９号公報に開示されているよう
に、精白米を水洗した後に食塩存在下で乳酸発酵を行
い、発酵液と共に残存米を粉砕して全体を乳液状とし
て、相当量（目安として１０6個／ｍｌ以上程度）の乳
酸菌を含有するものである。[0007] As shown in Table 1, a predetermined amount of lactic acid bacteria fermented liquid was added to wheat flour (primary raw material powder) and the fermentation was observed. Most of the acids shown in Table 2 for acidity are lactic acid. In addition, the fermentation liquor used as a lactic acid bacteria fermentation seed is
As disclosed in JP-A-9-182569, lactic acid fermentation is carried out in the presence of salt after washing the polished rice with water, and the remaining rice is crushed together with the fermented liquid to form a whole milky liquid. (About 10 6 cells / ml or more).
【０００８】[0008]
【表１】 [Table 1]
【０００９】[0009]
【表２】 [Table 2]
【００１０】表１及び表２から、発酵液１０％重量添加
により、９時間程度まで緩やかに発酵が進み、それ以上
となると、乳酸の生成速度が高まることが確認できた。
また発酵液は最初の添加量が１％重量以下の場合には、
乳酸生成が不十分であることが確認できた。From Tables 1 and 2, it was confirmed that the addition of 10% by weight of the fermentation broth allowed the fermentation to proceed gently until about 9 hours, and that the fermentation liquor increased at a rate longer than 9 hours.
If the initial amount of fermentation liquor is less than 1% by weight,
It was confirmed that lactic acid production was insufficient.
【００１１】更に乳酸菌の栄養原としてタンパク質やミ
ネラルを補充する乳酸発酵促進材としてスキムミルクを
添加すると、無添加に比較して同一時間の発酵におい
て、乳酸の生成量が増加することが確認できた。[0011] Further, it was confirmed that when skim milk was added as a lactic acid fermentation promoter for replenishing proteins and minerals as a nutrient for lactic acid bacteria, the amount of lactic acid produced increased during fermentation for the same time as compared to the case without addition.
【００１２】また第一次原料粉として、米粒の細胞膜を
加水分解したり又は軟化させるヘミセルラーゼ、ペクチ
ナーゼ、ペクチンエステラーゼ等の酵素を作用させた後
に乾燥微細粉化して製出した酵素処理米粉を採用した試
験結果が表３、４であり、米粉の場合でも充分乳酸生地
となることが確認できた。As the primary raw material powder, an enzyme-treated rice flour produced by subjecting enzymes such as hemicellulase, pectinase, pectin esterase and the like, which hydrolyze or soften the cell membrane of rice grains, to dry and finely pulverize, is employed. The test results obtained are shown in Tables 3 and 4, and it was confirmed that even in the case of rice flour, lactic acid dough was sufficiently obtained.
【００１３】[0013]
【表３】 [Table 3]
【００１４】[0014]
【表４】 [Table 4]
【００１５】[0015]
【表５】 [Table 5]
【００１６】[0016]
【表６】 [Table 6]
【００１７】更に第一次原料粉として、発酵液を得るた
めに使用した乳酸発酵米自体を乾燥してパウダーとした
乳酸発酵米粉を採用した結果が表５、６である。同試料
の場合でも乳酸生成量は、充分に確保でき、乳酸生地と
なることが確認できた。尚前記乳酸発酵米パウダーの使
用に際しては、原料粉自体がｐＨ３．８前後となりその
ままでは乳酸発酵が進まないので、予め炭酸ナトリウム
等の調整材を加える必要がある。Further, Tables 5 and 6 show the results obtained by using lactic acid-fermented rice flour obtained by drying and powdering the lactic acid-fermented rice itself used to obtain the fermented liquid as the primary raw material powder. Even in the case of the same sample, it was confirmed that the amount of lactic acid produced could be sufficiently ensured, and that the lactic acid material was obtained. When the lactic acid-fermented rice powder is used, since the raw material powder itself has a pH of about 3.8 and lactic acid fermentation does not proceed as it is, it is necessary to add an adjusting material such as sodium carbonate in advance.
【００１８】[0018]
【発明の実施の形態】次に本発明の実施形態について説
明する。 ＜第一実施例＞第一実施例は、小麦粉パンの例で、その
製造工程は図１に例示したとおり、乳酸生地製出工程、
パン生地製出工程、仕上げ焼成工程からなり、乳酸生地
製出工程は、乳酸を含有した種生地を製出するもので、
強力粉（第一次原料粉）１０５０ｇ、米乳酸発酵液１５
０ｇ、上白糖２１ｇ、スキムミルク３０ｇ、水５８５ｇ
を立型ケーキミキサーでミキシング（Ｌ２分、Ｈ１分）
を行い、恒温器（パン用ホイロ）で３０℃を維持して１
晩（１６時間）の乳酸発酵を行い、乳酸生地を得たもの
である。尚前記の乳酸発酵過程では、生地の膨張が確認
されず、発酵開始時の原形を保っていた。即ちグルテン
の組織破壊は生じない。Next, an embodiment of the present invention will be described. <First Embodiment> The first embodiment is an example of flour bread, and its manufacturing process is as shown in FIG.
It consists of a bread dough production process and a finishing baking process, and the lactic acid dough production process is to produce seed dough containing lactic acid.
1050 g of strong flour (primary raw material powder), rice lactic acid fermentation liquid 15
0 g, white sugar 21 g, skim milk 30 g, water 585 g
With a vertical cake mixer (L2 minutes, H1 minutes)
And keep the temperature at 30 ° C with a thermostat (boiler for bread).
Lactic acid fermentation was performed in the evening (16 hours) to obtain lactic acid dough. In the lactic acid fermentation process, no expansion of the dough was observed, and the original shape at the start of fermentation was maintained. That is, gluten tissue destruction does not occur.
【００１９】パン生地製出工程は、前記の乳酸生地に第
二次原料を追加して、本練りを行い、所定の発酵を行
い、パン生地を得るものである。第二次原料は、強力粉
（第二次原料粉）４５０ｇ、ドライイースト３７．５
ｇ、上白糖８４ｇ、食塩２２．５ｇ、水３６０ｇ、ショ
ートニング１０５ｇで、前記の第二次原料と乳酸生地と
を混捏し、４０分のフロアータイムをおいて発酵させる
ものである。In the bread dough production step, a secondary raw material is added to the above-mentioned lactic acid dough, the main kneading is performed, a predetermined fermentation is performed, and a bread dough is obtained. The secondary raw material is 450 g of a strong powder (secondary raw material powder) and 37.5 dry yeast.
g, 84 g of white sugar, 22.5 g of salt, 360 g of water, and 105 g of shortening, the above-mentioned secondary material and lactic acid dough are kneaded and fermented with a floor time of 40 minutes.
【００２０】そして次に仕上げ焼成工程を行うもので、
この工程は、従前のパン製造と同様に、２２０ｇ毎に分
割して丸め、ねかせ（ベンチタイム：中間発酵）１５
分、並びに整型を行い、３斤用食パン型に６個づつ型詰
めを行い、２７℃のホイロで６０分の二次発酵を行って
から、２００℃のオーブンで５０分の焼成を行い、食パ
ンを得たものである。Then, a finishing firing step is performed.
In this step, as in the conventional bread manufacturing, the whole is divided into rounds of 220 g, rounded, and baked (bench time: intermediate fermentation).
Minutes, as well as shaping, filling the bread loaf for three loaves six each, performing a 60-minute secondary fermentation with a 27 ° C stove, then baking for 50 minutes in a 200 ° C oven, I got bread.
【００２１】焼成後の食パンは、形状、表皮の質、肉相
とも良好であり、食味は、コクがあり口どけも良好であ
るが、酸味がやや強く感じられた。The bread after baking was good in shape, skin quality and flesh, and had a good taste and good mouthfeel, but felt a little strong acidity.
【００２２】従って乳酸生地を製出し、この乳酸生地に
第二原料を加えて本練りを行い、常法通り製パンを行う
と、容易にサワーブレッドを製造することができたもの
である。Accordingly, when lactic acid dough is produced, the second raw material is added to the lactic acid dough, the main kneading is performed, and bread is made in a conventional manner, so that a sour bread can be easily produced.
【００２３】また前記の実施例に於いて、第二原料粉を
乳酸生地の第一次原料粉の２倍としても、充分酸味を備
えたサワーブレッドを製出することができたもので、酸
味調整は、乳酸生地に対する第二次原料の量の調整で容
易に行うことができる。更に、本練り後の発酵時間は、
前記実施例に於いては、従前の中種法と同様に第二次原
料との本練り後の発酵時間を短くしたが、乳酸生地自体
はイースト発酵が全く行われていないので、パン生地製
出工程での発酵を充分行うようにしても良い。小麦パン
のサワーブレッドの場合、第一次原料粉を１００部とし
た他の材料の最適範囲を図１の数値として示した。In the above-mentioned embodiment, even if the second raw material powder is twice as large as the primary raw material powder of the lactic acid dough, a sour bread having a sufficient sourness can be produced. The adjustment can be easily performed by adjusting the amount of the secondary raw material with respect to the lactic acid dough. Furthermore, the fermentation time after the main kneading,
In the above-described embodiment, the fermentation time after the main kneading with the secondary raw material was shortened as in the conventional middle-class method, but since the lactic acid dough itself did not undergo yeast fermentation, bread dough was produced. Fermentation in the process may be performed sufficiently. In the case of wheat bread sour bread, the optimum ranges of other ingredients with the primary raw material powder being 100 parts are shown as numerical values in FIG.
【００２４】＜第二実施例＞第二実施例は、米粉パンの
例で、その製造工程は基本的に前記小麦粉パンと同様で
あり、乳酸生地製出工程では、粳精米を所定の酵素処理
を施してから乾燥粉砕した米粉５００ｇ、乳酸菌発酵液
５０ｇ、上白糖１０ｇ、スキムミルク１０ｇ、水４００
ｇを混合して捏ね、団子状の生地をつくり、３０℃１６
時間の乳酸発酵を行い、乳酸生地を得たものである。<Second Embodiment> The second embodiment is an example of rice flour bread, and its manufacturing process is basically the same as that of the wheat flour bread described above. And then pulverized and dried, 500 g of rice flour, 50 g of lactic acid bacteria fermented liquid, 10 g of white sugar, 10 g of skim milk, 400 g of water
g, mix and knead to make dumpling-shaped dough, 30 ° C 16
Lactic acid fermentation is performed for a long time to obtain lactic acid dough.
【００２５】次のパン生地製出工程では、前記と同様の
米粉（第二次原料粉）３５０ｇ、粉末グルテン１５０
ｇ、増粘多糖類１０ｇ、ドライイースト２５ｇ、上白糖
９０ｇ、食塩１５ｇ、水４００ｇ、ショートニング１５
０ｇと、前記乳酸生地とを混捏し、４０分のフロアータ
イムをおいて発酵させるものである。In the next dough production step, 350 g of the same rice flour (second raw material powder) and powdered gluten 150
g, thickening polysaccharide 10 g, dry yeast 25 g, upper sugar 90 g, salt 15 g, water 400 g, shortening 15
0 g and the lactic acid dough are kneaded and fermented with a floor time of 40 minutes.
【００２６】そして次に仕上げ焼成工程では、前記パン
生地を８０ｇ毎に分割して丸め、ねかせ（ベンチタイ
ム：中間発酵）１５分、並びに整型（球形）を行い、２
７℃のホイロで４０分の二次発酵を行ってから、２１０
℃のオーブンで１８分の焼成を行い、米パンを得たもの
である。Then, in the finishing baking step, the dough is divided into rounds of 80 g, rounded, set (bench time: intermediate fermentation) for 15 minutes, and shaped (spherical).
After performing the secondary fermentation for 40 minutes in a 7 ° C.
This was baked for 18 minutes in an oven at ℃ to obtain rice bread.
【００２７】焼成後の米パンは、形状、表皮の質、肉相
とも良好であり、食味は良好であり、酸味も前記第一実
施例に比較して乳酸菌発酵液の比率を少なくしたので、
穏やかな酸味となった。The baked rice bread had good shape, skin quality and meat quality, good taste, and low sourness as compared with the first embodiment.
It became mild sour.
【００２８】本発明は、前記の酵素処理米粉の他、乳酸
発酵米の乾燥米粉についても、乳酸発酵生地を得ること
ができたことが認められるので、米粉は前記の酵素処理
米以外でも適用でき、また第一次原料粉及び第二次 原
料粉として、異なる種類のものを組み合わせても適用で
きるし、また小麦粉と米粉を混ぜたものを原料粉として
も良い。米粉を使用する場合には、グルテンの不足分を
別途補うようにすると良いのみであり、発酵時間や、焼
成時間等は、原料粉の種別に応じて最適なものを決定す
れば良いものである。According to the present invention, it is recognized that lactic acid-fermented dough can be obtained not only from the above-mentioned enzyme-treated rice flour but also from dried rice flour of lactic acid-fermented rice. Further, as the primary raw material powder and the secondary raw material powder, different kinds of powders may be combined, or a mixture of wheat flour and rice flour may be used as the raw material powder. When using rice flour, it is only necessary to separately supplement the shortage of gluten, and the fermentation time, baking time, etc. should be determined optimally according to the type of raw material flour. .
【００２９】[0029]
【発明の効果】以上のように本発明は、乳酸発酵のみを
先行させた乳酸生地を一旦製出し、この乳酸生地に、第
二次原料を添加して本練りを行い、常法通りの仕上げ焼
成を行ってサワーブレッドを製造するもので、従前では
数日間を要したサワーブレッドを、乳酸生地の仕込から
パン生地の製造及び焼成が２４時間以内で達成できるも
のであり、而も大量生産から少量生産まで、生産量調整
が容易に行うことができ、工場生産でも各市井のパン屋
においても容易にサワーブレッドの製造が可能となるも
のである。As described above, according to the present invention, a lactic acid dough is prepared once, which is preceded only by lactic acid fermentation, a secondary material is added to the lactic acid dough, and the kneading is performed. Sourbread is manufactured by baking.Sourbread, which previously required several days, can be achieved within 24 hours from the preparation of lactic acid dough to the manufacture and baking of bread dough. The production amount can be easily adjusted until the production, so that the sour bread can be easily produced in the factory or in the bakery in each city.
【００３０】更に乳酸生地の製造において、乳酸菌の成
育温度は１０〜４０℃と幅が広く厳密な温度管理を必要
とせず、更に乳酸菌の圧倒的な優位下での乳酸発酵であ
るため、その他の雑菌の増殖を抑制し、食品衛生の面か
らも安全性が高いという利点も有するものである。Further, in the production of lactic acid dough, the growth temperature of lactic acid bacteria is as wide as 10 to 40 ° C., and strict temperature control is not required. It also has the advantage of suppressing the growth of various bacteria and of being highly safe from the viewpoint of food hygiene.
【図１】本発明の実施形態のフロチャート（小麦パンの
場合）。FIG. 1 is a flowchart (for wheat bread) of an embodiment of the present invention.
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【手続補正書】[Procedure amendment]
【提出日】平成１１年６月４日[Submission date] June 4, 1999
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００４[Correction target item name] 0004
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００４】前記の乳酸菌のパン生地への混入使用例に
おいては、パン生地の発酵工程の３〜５時間程度では、
菌の栄養分が、イースト菌によって使い尽くされてしま
い同時に、イースト発酵によって生成されるアルコール
によって乳酸発酵が著しく抑制され、乳酸生成量が少な
くサワーブレッドとはならない。従前の乳酸菌添加は、
単に通常のパンの風味改善のため使用されているにすぎ
なく、たんなる乳酸菌添加では本格的なサワーブレッド
を製造することはできない。そこで本発明は、短時間で
且つ大量生産に適するサワーブレッドの新規な製造方法
を提案したものである。[0004] In the above-mentioned use example of mixing lactic acid bacteria in bread dough, in the fermentation step of bread dough for about 3 to 5 hours,
The nutrients of the fungus are used up by the yeast
At the same time , the lactic acid fermentation is remarkably suppressed by the alcohol produced by the yeast fermentation, and the amount of lactic acid produced is small and sour bread is not obtained. Conventional lactic acid bacteria addition,
It is only used to improve the flavor of ordinary bread, and full-fledged sourbread cannot be produced by simply adding lactic acid bacteria. Therefore, the present invention proposes a novel method for producing sour bread in a short time and suitable for mass production.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 斎藤 紀子 新潟県新津市緑町20番地 (72)発明者 中村 幸一 新潟県加茂市大字上高柳427番地 (72)発明者 石動 晴美 新潟市鳥屋野２丁目13番５号 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Noriko Saito, Inventor 20 Midoricho, Niitsu-shi, Niigata Prefecture (72) Koichi Nakamura, 427, Kamitakayanagi, larger section of Kamo-shi, Niigata (72) Harumi Ishido 2--13, Toriyano, Niigata City No. 5
Claims (3)
液状の発酵種を、パンの第一次原料粉に添加混捏し、乳
酸発酵のみを先行させ、生地中に重量比０．５％以上の
乳酸を生成させた乳酸生地を製造し、前記乳酸生地に新
たに第二次原料粉、イースト、砂糖、食塩、油脂等のパ
ン生地に必要とする原料を所定量加えて本練りを行いパ
ン生地とし、常法どおり、発酵、分割、ねかし、整型、
焼成等の必要とする各工程により製造することを特徴と
するサワーブレッドの製造方法。1. A milky liquid fermented seed obtained by grinding a lactic acid bacterium fermented product such as raw rice is added and kneaded to the primary raw material powder of bread, and only lactic acid fermentation is preceded. A lactic acid dough producing 0.5% or more of lactic acid is produced, and a predetermined amount of a raw material required for bread dough, such as a secondary raw material powder, yeast, sugar, salt, oil and fat, is added to the lactic acid dough, and the lactic acid dough is added. Kneaded into bread dough, fermented, split, baked, shaped,
A method for producing a sour bread, characterized in that it is produced by various steps such as firing.
しくは一方に、米粉若しくは米粉と小麦粉の混合物を使
用し、本練り時に、第二次原料粉の米粉量に応じた量の
グルテンを添加して米パンとした請求項１記載のサワー
ブレッドの製造方法。2. A rice flour or a mixture of rice flour and flour is used for both or one of the primary raw material powder and the secondary raw material powder. The method for producing a sour bread according to claim 1, wherein gluten is added to the rice bread.
のスキムミルクを、第一次原料粉混捏時に添加してなる
請求項１又は２記載のサワーブレッドの製造方法。3. The method for producing a sour bread according to claim 1, wherein skim milk having a weight ratio of about 2% with respect to the primary raw material powder is added at the time of kneading the primary raw material powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09835298A JP3180900B2 (en) | 1998-03-25 | 1998-03-25 | How to make sour bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09835298A JP3180900B2 (en) | 1998-03-25 | 1998-03-25 | How to make sour bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11266775A true JPH11266775A (en) | 1999-10-05 |
| JP3180900B2 JP3180900B2 (en) | 2001-06-25 |
Family
ID=14217506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP09835298A Expired - Fee Related JP3180900B2 (en) | 1998-03-25 | 1998-03-25 | How to make sour bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3180900B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009142181A (en) * | 2007-12-13 | 2009-07-02 | Probio International:Kk | Method for producing bread |
| JP2010035507A (en) * | 2008-08-07 | 2010-02-18 | Nisshin Flour Milling Inc | Method for producing breads |
| JP2014023454A (en) * | 2012-07-25 | 2014-02-06 | Meiji Co Ltd | Method for manufacturing pizza crust excellent in flavor and texture |
| WO2019208506A1 (en) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | Texture-improving agent for bakery products |
-
1998
- 1998-03-25 JP JP09835298A patent/JP3180900B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009142181A (en) * | 2007-12-13 | 2009-07-02 | Probio International:Kk | Method for producing bread |
| JP2010035507A (en) * | 2008-08-07 | 2010-02-18 | Nisshin Flour Milling Inc | Method for producing breads |
| JP2014023454A (en) * | 2012-07-25 | 2014-02-06 | Meiji Co Ltd | Method for manufacturing pizza crust excellent in flavor and texture |
| WO2019208506A1 (en) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | Texture-improving agent for bakery products |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3180900B2 (en) | 2001-06-25 |
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