JPS6119446A - Method for manufacturing frozen bread containing lactic acid bacteria - Google Patents
Method for manufacturing frozen bread containing lactic acid bacteriaInfo
- Publication number
- JPS6119446A JPS6119446A JP59138551A JP13855184A JPS6119446A JP S6119446 A JPS6119446 A JP S6119446A JP 59138551 A JP59138551 A JP 59138551A JP 13855184 A JP13855184 A JP 13855184A JP S6119446 A JPS6119446 A JP S6119446A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- bread
- containing lactic
- frozen bread
- 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.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 18
- 241000894006 Bacteria Species 0.000 title claims description 9
- 235000014655 lactic acid Nutrition 0.000 title claims description 9
- 239000004310 lactic acid Substances 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 title 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 239000011265 semifinished product Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は焼上げる前のパン生地を長期の保存に耐えしめ
且つ焼上げたパンには醗酵乳酸菌の風味を添えて緻密な
気泡を有する弾力性のある生地肌のパンに焼上げること
の出来るようになした乳酸菌入り冷凍パンの発明に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention makes bread dough before baking durable for long-term storage, adds the flavor of fermented lactic acid bacteria to baked bread, and produces bread with elastic dough skin that has dense air bubbles. This invention relates to the invention of frozen bread containing lactic acid bacteria that can be baked.
今、本発明の長期保存用の乳酸菌入り冷凍パン製造法の
要旨を具体的に説明すれば、次の通りである。The gist of the method for producing frozen bread containing lactic acid bacteria for long-term storage according to the present invention will now be specifically explained as follows.
先づ本発明にて使用する配合原料の処方を示せば、次の
通りである。First, the formulation of the raw materials used in the present invention is as follows.
処 方
本発明は上記に示す通り各種のパン原料を配合して成る
乳酸菌入り冷凍パンの製造法より成り、その実施の態様
を実施例に就いてこれを具体的に説明すれば、次の通り
であるＯ
先づ、本発明はパンの原料である小麦粉及びイースト菌
の混合物中にパン生地のＰＨを下げ、且つイースト菌の
作用を促進せしめる乳酸菌と乳酸菌の発育を良くしその
醗酵を増進させる黄卵及び水を混和し、これを２１℃〜
２４℃適切な温度にて捏上げ、４時間〜６時間にて発酵
せしめて客。Prescription The present invention consists of a method for producing frozen bread containing lactic acid bacteria, which is made by blending various bread ingredients as shown above. First, the present invention introduces lactic acid bacteria that lowers the pH of bread dough and promotes the action of yeast, and egg yolk that improves the growth of lactic acid bacteria and enhances its fermentation. Mix water and heat it to 21℃~
Knead at an appropriate temperature of 24℃ and ferment for 4 to 6 hours.
中種を作り、次いでこの中種生地の中に小麦粉、砂糖、
ミルク、バター、黄卵、及び水を加え本捏りにより１６
℃の低温度下にて捏上げ、次にこれを直ちに分割して丸
るめ２０゜分程度ねかせてから食パン、デニツシュ、菓
子パン、又はフフンスパン等の各種のパンの形状に整形
して、第２発酵室に収納し、温度８５℃〜４０″Ｃにて
約８０分〜６０分間ね力１せ、最後に温度ｚｚｏｂ〜１
６（ｌのか亥に入れ、約８分〜２５分で半焼きし、これ
を長さ約７ｍのトンネル内の柄の箇所にて一２０℃〜−
４０℃となして窒素ガスを吹付け、約２０分間通過せし
めて窒素皮膜を作り膨れたパンが縮んでしわの生じない
様にする、かくして最終的に焼上げた時には光沢を出し
ふっくらとした風味の良いパンが仕上るものである。こ
の半製品のパンの原料はビニル袋に詰めた後、冷凍庫に
保管して保存しておく◇かくして、本発明の冷凍保存さ
れたパンは各家庭にて一端冷蔵庫に移した後、これを取
出して、各家庭にて各自が天火に入れ焼上げることによ
り風味ゆたかな美味な醗酵乳の香りゆたカーなパンが得
られるに至るものである。Make a medium dough, then add flour, sugar,
Add milk, butter, egg yolk, and water and knead until 16
It is kneaded at a low temperature of ℃, then immediately divided into balls, left to rest for about 20 minutes, shaped into various bread shapes such as white bread, Danish pastry, sweet bread, or fufun bread. Store it in a fermentation room and let it rise for about 80 to 60 minutes at a temperature of 85℃ to 40''C, and finally reduce the temperature to 1.
Put it in a 6 (l) pot and half-bake it for about 8 to 25 minutes.
The temperature is set to 40℃ and nitrogen gas is blown onto the bread for about 20 minutes to create a nitrogen film that prevents the puffed bread from shrinking and wrinkles.This way, when it is finally baked, it will be glossy and have a fluffy flavor. It is what makes good bread. The raw materials for this semi-finished bread are packed in a plastic bag and stored in the freezer.◇Thus, the frozen bread of the present invention is first transferred to the refrigerator at each household and then taken out. Then, each household bakes the bread in the open fire, making it possible to obtain bread that is rich in flavor and has the aroma of fermented milk.
Claims (1)
６℃〜２１℃の低温にて、これに乳酸菌及び黄卵を添加
し、この半製品に窒素ガスを吹込んで包含せしめ冷凍下
にて保存し、後にこれを取出して焼上げ又は油揚げする
ことを特徴とする乳酸菌入り冷凍パンの製造法。1 in a mixture of flour and yeast, which are the raw materials for bread.
At a low temperature of 6°C to 21°C, lactic acid bacteria and egg yolks are added to this, and nitrogen gas is blown into this semi-finished product to enclose it and stored under refrigeration, after which it is taken out and baked or fried. A unique method for producing frozen bread containing lactic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59138551A JPS6119446A (en) | 1984-07-04 | 1984-07-04 | Method for manufacturing frozen bread containing lactic acid bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59138551A JPS6119446A (en) | 1984-07-04 | 1984-07-04 | Method for manufacturing frozen bread containing lactic acid bacteria |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6119446A true JPS6119446A (en) | 1986-01-28 |
Family
ID=15224785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59138551A Pending JPS6119446A (en) | 1984-07-04 | 1984-07-04 | Method for manufacturing frozen bread containing lactic acid bacteria |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6119446A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01154918U (en) * | 1987-12-24 | 1989-10-25 | ||
| JPH0568471A (en) * | 1990-03-20 | 1993-03-23 | Shikishima Seipan Kk | Preparation of frozen dough for bread |
| US5403638A (en) * | 1993-02-05 | 1995-04-04 | Mitsui Petrochemical Industries, Ltd. | Flocked member |
| JP2007244235A (en) * | 2006-03-14 | 2007-09-27 | Tokura Shoji Kk | Production process of breads |
-
1984
- 1984-07-04 JP JP59138551A patent/JPS6119446A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01154918U (en) * | 1987-12-24 | 1989-10-25 | ||
| JPH0568471A (en) * | 1990-03-20 | 1993-03-23 | Shikishima Seipan Kk | Preparation of frozen dough for bread |
| JPH0677500B2 (en) * | 1990-03-20 | 1994-10-05 | 敷島製パン株式会社 | Method for producing frozen dough for bread |
| US5403638A (en) * | 1993-02-05 | 1995-04-04 | Mitsui Petrochemical Industries, Ltd. | Flocked member |
| JP2007244235A (en) * | 2006-03-14 | 2007-09-27 | Tokura Shoji Kk | Production process of breads |
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