JPH0510052B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for refrigerating bread dough by yeast fermentation, and more specifically, at a temperature of 5 to -5°C,
In particular, it can be stored for at least 4 to 5 weeks at so-called "ice temperature", and by baking after storage, the texture, flavor, and appearance are comparable to high-quality bread baked by the conventional method, that is, without a shelf life. This invention relates to a method for preserving bread dough that can provide bread of the above quality. [Prior Art] Bread dough manufacturing methods can be broadly classified into the direct kneading method and the dough method. In the direct kneading method, pretreated raw materials are heated to 29°C.
The standard process is to knead the dough, temporarily ferment it, degas it, divide it, round it, fill it into molds, etc., and then finish it after a secondary fermentation. A common process is to add the remaining raw materials to the medium-dough dough that has been kneaded and fermented, and then knead the dough at around 27 to 28°C, which is then finished after fermentation. Conventionally, the fermentation conditions for both the direct kneading method and the medium dough method are as follows:
Maintain the kneading temperature of the dough, that is, around 27-29℃,
In addition, the dough is processed for a specified period of time at a humidity of about 75%, and the dough is then subjected to a degassing forming process, which undergoes secondary fermentation and is baked.The fermentation conditions in particular have a great influence on product quality, so they must be highly skilled and rigorous. Management is needed. On the other hand, in recent years, the demand for so-called freshly baked bread has been increasing, and bread making at home has become popular. In order to meet this demand, preserved dough such as frozen or refrigerated dough is commercially available.
Conventional preserved bread dough has various problems as described below. 1. Frozen dough This refers to dough that is kneaded with bread ingredients and then subjected to some fermentation or frozen storage without fermentation.Baker's yeast has low freezing resistance, and therefore the baked product has a low specific volume. In order to cope with this, methods using yeast with high freezing tolerance (Japanese Patent Publication No. 59-25584, Japanese Patent Application Publication No. 59-203441, Japanese Patent Application Publication No. 59-203442, etc.), methods using baker's yeast mixed with fats and oils (Japanese Patent Publication No. 59-25584, Japanese Patent Application Publication No. 59-203442, etc.), Kosho 59-
48608) have been proposed, but the quality of the baked product is not necessarily satisfactory compared to conventional non-frozen dough, and in addition, the energy cost required for freezing increases, and the time required to thaw and bake frozen dough is long. It has the following disadvantages. 2. Refrigerated dough Due to the difficulty of controlling the fermentation conditions, refrigerating yeast-fermented dough is limited to refrigerating the middle dough for at most three days. Commonly used products are those that are pressure-controlled and have a long shelf life. However, in order to obtain the bread-like texture, flavor, etc. of bread, fermentation by yeast is largely involved, and it is extremely difficult to achieve the quality of conventional bread using chemical leavening agents. Therefore, although there are clear advantages in terms of energy costs and rapid commercialization after storage, the popularity of refrigerated dough is currently slower than that of frozen dough. [Problems to be Solved by the Invention] The present invention solves the problem of texture deterioration and flavor deterioration due to excessive or insufficient fermentation of refrigerated dough due to difficulties in controlling temperature and other fermentation to storage conditions. Solve the problem, have a shell life of at least 4 to 5 weeks when stored in a refrigerator, and when baked after storage, have a texture, flavor, and appearance that are equivalent to or better than those obtained by baking conventional raw dough. The purpose is to obtain bread dough. [Means for Solving the Problems] As a result of intensive research in order to solve the above-mentioned problems in refrigerated storage of bread dough, the present inventors kneaded the bread dough at a temperature of 25°C or less and added carbon dioxide absorbent to the dough. The present invention has been completed based on the finding that the above object can be achieved by storing the product at 5 to -5°C in the presence of. In the present invention, the dough is kneaded and fermented by the direct kneading method or the dough method, but the conditions for kneading and fermentation (primary fermentation) are each below 25°C (however, in the dough method, the quality of the dough is temperature) and 5 to -5℃
Perform at low temperature. The kneading temperature varies depending on the temperature of the raw materials, temperature control during kneading, etc., but it generally depends on the composition of the main raw materials, water (and/or milk and other moisture) and powder (wheat flour and other grain flour, etc.) It is determined by factors such as ratio and temperature change during kneading. The kneading in the present invention is
It is necessary to set the temperature of the dough at the end of kneading to be 25℃ or less, preferably 10 to 25℃, but as a specific example, in the direct kneading method, the temperature of the raw materials at the start of kneading and the temperature during kneading are The temperature change can be determined by the following equation, etc. (Water: Powder = a: Dough made from b as the main raw material) W = (D-U) x b/a-F W: Water temperature, D: Temperature of kneading water, U: Temperature change due to kneading, F: Flour Therefore, when using powder raw materials stored at room temperature (15-20℃), if the temperature of the water added during kneading is 25℃ or less, preferably 10-25℃, the Even taking into account the temperature rise, the product temperature during kneading can be set within the range of the present invention. On the other hand, in the case of the filling method, the temperature of the filling dough has a large influence, and the water temperature may be set based on the relationship between the temperature of the filling dough and the temperature of the remaining auxiliary materials to be added. Of course, there are various other examples in which the temperature of the added water is adjusted depending on the storage temperature of the main raw material, etc. If the temperature of the dough at the end of kneading is lower than 10℃, the initial swelling will not be sufficient if stored for a short period of about one week, but some fermentation will progress if stored refrigerated at 5 to -5℃. It can be provided as refrigerated dough with some commercial value. If the temperature of the dough at the end of kneading is higher than 25°C, the amount of carbon dioxide gas generated will increase, and even if it is refrigerated at 5 to -5°C in the presence of a carbon dioxide absorbent, the swelling power will not be maintained for a long time. Difficult to preserve and short shelf life. On the other hand, when kneading the dough at a temperature of 10 to 25°C, the state of swelling at the end of kneading is not much different from that of the conventional method, but primary fermentation progresses when kept refrigerated at 5 to -5°C. The swelling reaches its peak after about two weeks. Therefore, when stored for 2 to 3 weeks, a product that is equivalent to or better than the conventional non-refrigerated dough can be obtained, and even after 4 weeks, the product value is not lost. By allowing them to coexist, the shelf life can be further extended.
Even after 5 weeks, a product with the same quality as the conventional fabric can be obtained. As the carbon dioxide absorbent used in the present invention, any type of commonly used carbon dioxide absorbent can be used. Specifically, for example, "AGELESS
C'' (manufactured by Mitsubishi Gas Chemical Co., Ltd.), freshness preserving agent C-CV type (manufactured by Toppan Printing Co., Ltd.), and the like. The carbon dioxide absorbent can be sealed in a container, packaging material, etc. together with the dough that has been kneaded, and the amount used is within the range of regular use.
The absorption amount may be about 3 to 15 ml/g. Further, in the present invention, more preferable results can be obtained by using a commonly used oxygen absorbent together with an absorbent that is carbon dioxide gas. Kneading is carried out according to a conventional method so that all the ingredients are uniformly dispersed in the dough and gluten is sufficiently formed. The dough that has been kneaded is preferably immediately cooled and stored at a temperature of 5 to -5°C, more preferably around -3°C, and primary fermentation is allowed to proceed step by step during this storage. If the kneading end temperature is 10° C. or lower, it is possible to carry out primary fermentation before cooling, but the quality is inferior to that obtained by immediately cooling. Refrigerated storage temperature is 5 to -5°C. This temperature range includes the so-called "freezing temperature" region, where food is typically in a semi-frozen state. If the storage temperature of the dough is higher than 5°C, fermentation will proceed too much, causing flavor deterioration and also resulting in poor microbial conditions. If the temperature is lower than -5°C, ripening during storage is inhibited, partial freezing occurs, the dough becomes uneven, and it is difficult to obtain a sufficient flavor and it is difficult to expand. Breads to which the present invention applies include white bread,
This includes baguettes, batards, galettes, graham breads, live breads, butter rolls, buns, grissini, croissants, briolets, pastries, and other pastries made by yeast fermentation, but especially those that are traditionally difficult to provide as preserved dough. A feature of the present invention is that lean breads can also be provided as high-quality preserved dough in the same way as rich breads. Therefore, there are no particular limitations on the composition of raw materials, etc., as long as they are selected depending on the intended bread. Although there are no restrictions on the baker's yeast used, dry yeast provides better results than fresh yeast in terms of quality such as bread flavor and aroma as well as operability. When baking the refrigerated dough of the present invention after storage, the dough taken out from the refrigerator is subjected to secondary fermentation, and heated and baked in an oven, steamer, fryer, etc. The conditions for secondary fermentation are generally a temperature of 27-38℃ and a humidity of 27-38℃.
Approximately 30 to 60 minutes in an atmosphere of 65 to 85% is sufficient. [Effects of the Invention] The present invention allows dough raw materials to be kneaded at a temperature of 25°C or lower, preferably 10 to 25°C, and then stored at 5 to -5°C in the presence of a carbon dioxide absorbent, so that the material can be denatured at low temperatures. Bread dough that suppresses the growth of bacteria, etc. that cause sales, etc., while promoting fermentation by yeast, and has a texture and flavor that is equal to or higher than that of bread immediately after manufacturing by conventional methods over a period of 4 to 5 weeks. is obtained. Furthermore, when stored at +5 to -5°C, carbon dioxide gas is generated and the packaging container expands.
In order to solve these problems, it was necessary to create a gas-permeable container, but expansion can be easily prevented by enclosing a carbon dioxide absorbent. Next, the present invention will be further explained by examples. Example 1 Blend of dough Strong flour (“Camellia” manufactured by Nippon Flour Mills Co., Ltd.) 1 kg Salt 15 g Sugar 50 g Dry yeast 15 g Water 580 cc According to the above recipe, weighed strong flour, salt, sugar and dry yeast, and mixed them with a Hobart mixer (low The mixture was mixed for 1.5 minutes at a high speed (temperature: 15°C). Water at temperatures of 20°C and 40°C was added to this powder mixture, and mixed in a Hobart mixer at low speed for 4.5 minutes and then switched to medium speed for 6 minutes until the product temperature reached 15°C and 30°C, respectively.
I got some fabric. The two types of dough obtained were divided into two equal parts, and the dough of each temperature was treated with the carbon dioxide absorbent "AGELESS C".
(manufactured by Mitsubishi Gas Chemical Co., Ltd.) and those without were prepared and stored at -3°C for 5 weeks, and the changes in the dough and the amount of gas generated during storage were measured and evaluated. The packaging container was heat-sealed using a retort aluminum pouch with no gas permeability. The results are shown in Table 1.

【table】

Claims (1)

[Claims] 1. A bread characterized in that when yeast-fermented bread dough is stored in a refrigerator, the dough is kneaded at a temperature of 25°C or lower, and then the cooled dough is stored at a temperature of 5 to -5°C in the presence of a carbon dioxide absorbent. How to refrigerate similar dough. 2. The method for refrigerating bread dough according to claim 1, wherein the kneading temperature of the dough is 10 to 25°C. 3. The refrigerated preservation method for bread dough according to claim 1, characterized in that the method is carried out in the presence of an oxygen absorbent as well as a carbon dioxide absorbent.