JP3089281B1 - Remix straight method frozen dough baking method - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To provide a frozen dough baking method in which a freezing-resistant yeast is used to make bread by a remix straight method and breads obtained by this method, by mixing an appropriate amount of ultra-strong flour as a raw material for baking to increase the protein strength. Using the strengthened grain flour and freeze-tolerant yeast, a frozen dough baking method in which bread is made by a remix straight method and this method are used to produce good-quality breads. [Solution] Remix straight method frozen dough bread making method using frozen resistant yeast to make bread by remix straight method. . A remixed-straight frozen dough-making method in which the powder of the bread-making raw material is an ultra-strong flour-containing powder having an ultra-strong flour content of 10% or more. . A remix straight method frozen dough baking method in which the flour of the bread baking raw material is a super strong flour-containing powder having an ultra-strong flour content ratio of 30% or more. . the above. ,. Or. Breads produced by the remix straight method frozen dough baking method described.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a frozen dough baking method characterized by baking bread by remix straight method using freeze-tolerant yeast and breads obtained by this baking method. The quality produced by the frozen dough baking method and this method, characterized in that cereal flour and protein-resistant yeast, which are mixed with an appropriate amount of super-strength flour to enhance protein strength, are used to make bread by a remix straight method. It is about good breads.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for freshly baked bread due to the taste of gourmets by consumers. The frozen dough manufacturing method has been developed in response to such a demand, and is capable of selling freshly baked bread by freezing and distributing bread dough produced intensively at a factory, thawing and baking at a sales destination. In addition, in this method, since the production can be interrupted by freezing the dough in the course of the bread production process, the time restriction of the bread production can be reduced and the rationalization in production can be achieved.

[0003] However, the present production method has a problem that the quality of bread is deteriorated due to troubles of yeast and freezing deterioration of the dough during freezing, particularly when the pre-fermentation is long. As measures to address these problems, we have previously reduced the amount of water in the dough, increased the amount of yeast and yeast food (Yoshifumi Kanda: Food Science, Fall 1982, 27 (1982)), and controlled the freezing rate ( Japanese Unexamined Patent Publication (Kokai) No. 59-11134) Addition of improving materials such as various saccharides and emulsifiers (Japanese Unexamined Patent Publication No.
66097, JP-A-5-292870, JP-A-10-117671
Development of freeze-tolerant yeast (JP-A-58-15817)
No. 9, JP-A-58-201978, JP-A-60-221079, JP-A-61-254186, JP-A-63-254978, JP-A-63-294778, No. 2,238,876), and the development of freeze-tolerant yeast has been energetically carried out mainly by yeast manufacturers.

[0004]

However, the above-mentioned solutions have new problems such as problems with the flavor and quality of the bread, limitations on the types of bread that can be applied, and increased costs. In particular, the problem of deterioration of frozen dough during freezing in a production method that requires a long pre-fermentation has not been sufficiently solved at present.

The inventors of the present invention have conducted intensive studies on the above problems, and as a result, the remix straight method and the frozen dough baking method in which pre-fermented dough is mixed again have solved the above problems without increasing the cost. Furthermore, they have found that higher quality bread can be manufactured by a frozen dough manufacturing method by using a powder containing ultra-strong flour as the bread-making raw material powder, and completed the present invention.

[0006]

Means for Solving the Problems The first invention of the present application is a cooling apparatus.
Comparison of fermentation power after freezing and thawing to the fermentation power of dough without freezing
When the total amount of the dough fermented in the same way as the straight
An object of the present invention is to provide a frozen dough baking method in which dough deterioration during a freezing period is extremely small, wherein bread is made by a remix straight method of returning to a sir and mixing again .
A second invention of the present application is to produce breads of good quality by this frozen dough baking method.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The freeze-resistant yeast of the present invention is
All those in which the ratio of the fermentation power after freezing and thawing to the fermentation power of the dough without freezing is higher than that of ordinary general yeast are included. Examples of such freeze-tolerant yeast include FD yeast of Oriental Yeast Co., Ltd., G and GA yeast of Kanebuchi Chemical Industry Co., Ltd., FRZ yeast of Kyowa Hakko Co., Ltd., YF yeast of Asahi Foods Co., Ltd., and Japanese sugar beet sugar. FR East Co., Ltd., FRI-413 Yeast, FRI-501 Yeast, etc., developed by the Food Research Institute. In addition, yeast of the genus Torulaspora, which is generally known to have high freezing resistance, specific examples thereof include Torulaspora delbruecki and Torulaspora gl
obosa and Torulaspora pretoriensis are also included in the freeze-resistant yeast of the present invention.

[0008] The remix straight method of the present invention is a baking method in which the whole amount of the fermented dough is returned to the mixer and mixed again in the same manner as the straight method, and the fermentation time conditions before remixing are not particularly limited. However, it is preferably 30 ° C. for 30 to 90 minutes. However, the point slightly different from the straight method is that the first mixing is completed in the under-mixing state, and the mixing is performed to the optimum dough state using the peak of the mixer current value as an index at the time of re-mixing.

The freezing process in the present frozen dough manufacturing method includes a method of freezing in any process such as refrigeration of large dough, freezing of divided dough balls, freezing of shaped dough, and freezing of dough after a stove. Regarding the refrigeration method, any method such as liquid nitrogen tunnel freezing, air blast freezing, or freezing by standing in a freezer can be applied,
Rapid freezing is preferred. According to the method of the present invention, the frozen bread dough that has been frozen and stored can be thawed at a desired time, laid down as necessary, and subjected to fermentation, a boiler process, and baked to produce a product.

[0010] The ultra-strong powder referred to in the present invention refers to a mixing time (at mixing time) of 1.2 times or more, more preferably 1.5 times or more, of a normal strong powder (trade name, Nisshin Flour Camellia) in a pin-type mixer. Time until the peak of the current value of the motor). Representative wheat varieties and lines exhibiting such flour properties include Glenle
a, Wildcat, Bluesky, VictoriaINTA, Kansas State University strain KS831957, Hokkaido Agricultural Experiment Station Training System PC-338, Hokuren Agricultural Cooperative Federation Training System HW-2, etc. However, those having the above properties are included in the ultra-strong powder of the present invention.

[0011] The ultra-strong flour-containing powder of the present invention is generally defined as one or more flours such as flour, barley flour, rye flour, buckwheat flour, and corn flour, which are used as raw materials for frozen dough bread. It is a powder mixed with 10% or more, more preferably 30% or more of super-strong powder. However, in order to sufficiently exhibit the effects of the present invention, it is important that the mixing time of the above-mentioned super-strong flour-containing powder is generally longer than that of the strong flour used for making frozen dough bread. for that reason,
The optimum mixing ratio of the super-strong powder may be appropriately determined depending on the type and properties of the powder mixed with the super-strong powder.

The breads referred to in the present invention include all breads produced by the steps of yeast fermentation and dough freezing. Wheat flour contains other cereal flours, oils and fats, sugars, milk powder,
Add all or part of raw materials such as swelling agent, salt, seasoning, flavoring agent, emulsifier, yeast, yeast food, oxidizing agent, reducing agent, various enzymes, water and other materials, and after mixing and fermenting, steam and bake Foods that can be cooked by heating, frying, boiling, etc. For example, French bread, lean dough bread such as white bread, table rolls, rolls such as butter rolls, special breads such as muffins, rusks, confectionery breads such as croissants, danish, anpan bread, jam bread, cream bread, meat bread, Examples include steamed bread such as anman, fried bread such as fermented donuts, and pizza crust.

The effect of the present invention is particularly effective when the powder containing super-strength flour is a mixture of wheat flour alone, and the stronger flour other than the super-strength flour in this mixture is more suitable. Becomes As a condition of the frozen dough baking method, a difference between the conventional method and the present method is greater in a manufacturing method in which the pre-fermentation time is long and deterioration due to freezing is large.

The reason why the frozen dough baking method of the present invention can provide high-quality frozen bread for a long period of time as compared with the conventional frozen dough baking method with pre-fermentation is unknown. Is presumed. By mixing twice, L-ascorbic acid in the dough is more oxidized by oxygen, so that the effect as an oxidizing agent is sufficiently exhibited. Similar to the no-time method, in the remix method, division and rounding are performed immediately after mixing, so that fabric damage is small. In addition to the freeze-tolerant yeast, the use of the super-strong flour improved the freeze resistance of the dough itself.

EXAMPLES The present invention will be described in more detail with reference to examples (including comparative examples) shown in Tables 2 and 3. However, the present invention is not limited to these examples. Not something.

[0016] About Examples 1-5 and Comparative Example 1 About various flours with the bread mix shown in Table 1, bread was made by a remix straight method frozen dough baking method for 60 minutes of fermentation using freeze-resistant yeast, and the dough was frozen and stored over time. The bread was thawed to produce a mountain-shaped bread, and the bread quality was evaluated by comparison with the bread of the conventional method (comparative example). In all the examples and comparative examples of the present invention, the composition is shown in parts by weight with respect to 100 flour. The bread evaluation was performed on the pear skin, internal phase, texture, and flavor by three panelists after measuring the specific volume.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

The baking process is described below. First mixing: put all ingredients in a mixer, 50r
2 minutes at pm ・ Fermentation: 30 ° C, 60 minutes ・ Remixing: Put all the fermented dough into a mixer
Mixing at 5 rpm until about 10 seconds after mixing peak time ・ Divided, rounded: Hand divided by 100 g of dough amount, rounded ・ Bench: 30 ° C., 20 minutes ・ Molding: Molding with a moulder, sheeter ・ Freezing: 1 at −40 ° C. After rapid freezing, put in polyethylene bag and store at -20 ° C. ・ Thaw: 30 ° C, thawing at 70% humidity for 1 hour. ・ Huiro: 38 ° C, 85% humidifier to 1cm on mold. Baking: 200 ° C, 25 minutes. In addition, the straight method of the comparative example, without remixing,
The mixing was performed in the same manner as the remix straight method except that the first mixing was performed at 135 rpm under the same conditions as the remix method. In the section without freezing, the same procedure as above was performed except for the freezing and thawing steps.

From the results shown in Table 1, there is no significant difference in bread quality between the example and the comparative example in the bread without the dough frozen, but there is a large difference from the comparative example in the bread with the frozen dough for 2 weeks and 4 weeks. Thus, the bread of the example had much better quality.
In addition, the bread of the dough frozen for 4 weeks, the bread of the comparative example was considerably large and the quality was deteriorated, whereas in Examples 3 to 5 using the flour mixed with the super-strong flour 30% or more, the quality was slightly lowered. However, it was good bread which could not be considered bread from long-term frozen dough.

[0022] Examples 6 to 8, Comparative Examples 2 and 3 Fermentation 3 for various flours with the bread mix shown in Table 2
Baking was performed by a 0-minute remix straight method frozen dough bread-making method, and thawed over time to produce mountain-shaped bread. The same evaluation as in Table 1 was performed. The baking process was performed in the same manner as in Examples 1 to 5 and Comparative Example 1 except that the fermentation was performed for 30 minutes.

From the results shown in Table 2, there was no significant difference in bread quality between the example and the comparative example in the bread without freezing. But,
The bread from the frozen dough has better bread quality in the examples than the comparative example, and particularly, in the bread from the frozen dough for 4 weeks,
The difference was great.

From the above results, it can be seen that even in the production method in which the fermentation time is short, the difference from the comparative example is not so large as the result in Table 1, but the effect of the present invention sufficiently affects the improvement of bread quality.

[0025] Examples 9 to 11, Comparative Examples 4 and 5 For various flours with butter rolls shown in Table 3,
The bread was made by the remix straight method frozen dough baking method for 60 minutes of fermentation, and the dough was thawed with the lapse of freezing to produce a butter roll, and the bread quality was evaluated in the same manner as in Table 1.

The baking process is described below. First mixing: put all ingredients in a mixer, 50r
2 minutes at pm ・ Fermentation: 30 ° C, 60 minutes ・ Remixing: Put all the fermented dough into a mixer
Mixing at 5 rpm until about 10 seconds after the mixing peak time ・ Dividing, rounding: Manually dividing the dough amount by 40 g, rounding ・ Bench: 30 ° C., 20 minutes ・ Molding: Forming by hand by hand ・ Frozen: 1 at -40 ° C. After rapid freezing, put in a polyethylene bag and store at -20 ° C. ・ Thaw: 30 ° C, thawing at 70% humidity for 1 hour. ・ Foiler: 38 ° C, 30% proofing at 85% humidity. ・ Firing: 200 ° C, 13 minutes. In the straight method of the comparative example, without remixing,
The mixing was performed in the same manner as the remix straight method except that the first mixing was performed at 135 rpm under the same conditions as the remix method. In the section without freezing, the same procedure as above was performed except for the freezing and thawing steps.

From the results shown in Table 3, there was no significant difference in quality between the breads without the dough frozen in all the sections, and the bread texture using the wheat flour containing the ultra-strong flour was slightly hard.
On the other hand, in the bread from the frozen dough, in general, the bread quality is better in the example than in the comparative example, and the bread in the example of the dough frozen in 2 weeks shows a quality close to the bread without the dough frozen, In the bread of the example of dough freezing for 4 weeks, a fairly good bread was obtained with almost no occurrence of pear skin which is a characteristic of freezing disorder despite long-term freezing.

From the above results, it can be seen that the effects of the present invention can be sufficiently exerted even in a bread made of a frozen dough with a rich mixture such as butter roll.

[0029]

As described above, the dough without the freezing is used.
The ratio of fermentation power after freezing and thawing to fermentation power
Using a high freezing tolerance East than in the general East, stress
Return all the fermented dough to the mixer as in the
By performing frozen dough bread by the remix straight method of mixing the dough, it is possible to produce breads having better quality than the conventional method after dough is frozen. And the quality of this bread is the same as that of ordinary
When mixing 1.2 times or more, preferably 1.5 times or more
It is further improved by using an ultra-high-strength powder containing a short time. The frozen dough baking method has shown a particularly large growth in recent years in terms of both providing fresh bread, streamlining baking, and saving labor. Deterioration in quality is a major problem. The present invention provides a technique for substantially solving this problem. According to the present invention, a stable supply of high-quality freshly baked bread having a sufficient flavor can be achieved, and the rationalization of bread making and distribution of breads is also achieved, which is expected to greatly contribute to expanding demand for breads. .

Continuing from the front page (72) Inventor Kennori Takada 5-1 Agricultural Experiment Station C102, Agricultural Experiment Station C1-2, Higashi 2-jo South, Memuro-cho, Kasai-gun, Hokkaido References JP-A-3-119948 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00 A21D 6/00

Claims (4)

(57) [Claims] 1. A frozen solution for the fermentability of a dough without freezing.
The ratio of fermentation power after freezing is higher than that of normal general yeast .
A frozen dough baking method, wherein the dough is made by a remix straight method in which the whole amount of dough is returned to the mixer and mixed again . 2. A pin type wherein the bread-making raw material powder is 10% or more.
1.2 times or more of ordinary strong flour, preferably
2. The frozen dough baking method according to claim 1, wherein the powder is a super-strong flour-containing powder containing a super-strong flour showing a mixing time of 1.5 times or more . 3. A pin type wherein the breadmaking raw material powder is 30% or more.
1.2 times or more of ordinary strong flour, preferably
2. The frozen dough baking method according to claim 1, wherein the powder is a super-strong flour-containing powder containing a super-strong flour showing a mixing time of 1.5 times or more . 4. Breads produced by the frozen dough baking method according to claim 1, 2, or 3.