JPH0722485B2 - Method for producing east-fermented frozen dough - Google Patents

Description

Description: TECHNICAL FIELD The present application relates to a method for producing a frozen bread dough which is capable of producing a baked bread with good flavor, volume, and appearance, and which performs yeast fermentation with good quality.

(Prior Art) In recent years, the handling of frozen dough has become very large in the bakery industry. Frozen dough can be manufactured in bulk and stocked, which has many advantages such as being suitable for high-mix, low-volume production. In the production of yeast-fermented frozen dough, the activity of yeast decreases when the fermentation time is long enough as in the normal direct kneading method or the medium seed method, and the appearance of the bread due to the decrease in the volume of the bread and the surface roughness on the surface. I can't make the normal bread because of the deterioration of the food. Therefore, at present, a direct kneading method which takes almost no fermentation time is generally adopted in the method for producing the yeast-fermented frozen bread dough. However, the bread baked from the dough by the latter method has insufficient product quality, has a smaller volume than bread that has not been subjected to a freezing step, and has drawbacks such as poor internal phase rinsing. Furthermore, since this method requires almost no fermentation time, the fermentation odor due to the yeast fermentation product is small, and thus the baked bread has a poor flavor and aroma.

As a method for improving such a defect, for example, a dough prepared by adding an organic acid to have a pH of 5.0 to 6.0 is heated at 0 to 10 ° C. for 4 hours.
After aging for ~ 24 hours, a method of adding yeast and kneading (JP-A-59-31643), a method of adding specific organic acid sodium and glucose (JP-A-59-220146), water used in the production of dough Many methods have been proposed, such as a method of previously emulsifying oils and fats with a specific HLB emulsifier (JP-A-61-173735), a method of coating dough with xantham gum prior to freezing (JP-A-61-135532), and the like. There is.

However, all of these have drawbacks such that the methods are complicated or that satisfactory improvement effects cannot be obtained in terms of both volume and aroma of bread, and development of a more effective method has been demanded.

(Problems to be Solved by the Invention) The present invention solves the disadvantages of the above-mentioned conventional frozen dough, has a good flavor and aroma, has a large baked volume, and has good surface quality without skin roughness. An object is to provide a frozen dough capable of baking bread.

(Means for Solving Problems) In the production of frozen bread dough for yeast fermentation, the present invention uses 5 to 50 parts of wheat flour, 0.001 to 0.05 parts of yeast, water, and, if necessary, per 100 parts of wheat flour used. Add yeast food and salt, mix, and heat to 20 ~
Fermentation is carried out at 35 ° C for 8 to 24 hours to form a fermented seed, and the remaining raw materials are mixed and kneaded to form a dough, which is held at 20 to 35 ° C for 5 to 60 minutes and then frozen, and then yeast fermentation is performed. It is an invention of a method for producing frozen dough. When kneading the fermented seeds and the remaining raw materials to make a dough, raw materials excluding yeast and fats and oils among the remaining raw materials are mixed with water, and after aging at −2 to + 10 ° C. for 1 to 4 hours, The fermented seed may be mixed and kneaded to form a dough, and then the above predetermined freezing may be performed. More favorable results are obtained when the amount of yeast in the residual raw material is 2 parts or more.

The present invention will be described in more detail below.

In the present invention, first, a part of wheat flour used in advance is mixed with yeast, water, and if necessary, yeast food, salt and the like, and fermented for a long time to produce a fermented seed. When the total amount of flour used is 100 parts by weight of the fermented seed, the amount of wheat flour is 5 to 50 parts, more preferably 10 to 40 parts, and the yeast content is 0.001.
~ 0.05 parts. For the purpose of yeast development assistance,
If necessary, yeast food, salt and the like can be added, but these amounts may be the usual amounts used in the conventional method. Mixed dough at a temperature of 20-35 ℃ 8
It is fermented for about 24 hours, more preferably for 12 to 20 hours. Better results are obtained when the fermentation temperature is 25-30 ° C.

In the production of fermented seeds, when the amount of yeast is less than the above range, and the fermentation time is shorter than the above range, the fermentation of the seeds does not proceed sufficiently, so the bread baked from the dough prepared using this has a flavor. However, the appearance and volume of the bread are almost the same as those of the bread made by the conventional frozen dough making method, and the intended purpose cannot be achieved. On the contrary, if the yeast amount is more than the above range and the fermentation time is too long,
Fermentation proceeds too much to produce an unpleasant fermented odor, and the bread has a small volume and a bad appearance.

Further, the ratio of wheat flour in the fermented seed to the total amount of wheat flour used is also one of the important requirements, and if this ratio is less than the above range, the amount of fermentation product is insufficient and the conventional frozen dough manufacturing method is used. There is no difference from bread, and when too much, an unpleasant fermented odor is produced, neither of which is practical.

Residual raw materials, that is, the remaining flour, yeast, shortening, emulsifier, sugar and the like are added to the fermented seeds obtained as described above and kneaded to make dough. In this case, the amount of yeast used is more than that of the normal direct kneading method, that is, 2% with respect to the total amount of flour used, in consideration of the decrease in activity of the dough during frozen storage.
It is preferably -5% or more. In addition,
When the dough is produced by adding the residual flour, yeast and other auxiliary materials to the fermented seeds, the yeast and other raw materials except fats and oils are mixed with water, and this is preheated at a low temperature of -2 to + 10 ° C. When aged for 4 hours and then kneaded with the fermented seed together with yeast and fat, a better dough is obtained. That is, since the protein and starch in the flour are sufficiently hydrated by this aging step, the dough becomes smooth,
Moreover, since a protective effect on yeast is exhibited and the freezing damage of yeast is alleviated, the bread product obtained by thawing and baking the dough after freezing has a larger volume and a good appearance.

The dough obtained by kneading as described above is fermented at 20 to 35 ° C for 5 to 60 minutes. If this fermentation step is not performed at all, the bread will have a small volume, and if it is longer than the above range, the yeast will have poor freezing resistance and will have insufficient bulges to give a poor appearance. After this short-time fermentation treatment, the dough is divided, rounded, strained and subjected to predetermined molding by a conventional method, and then immediately stored in a freezer at -50 to -20 ° C for freezing. After freezing
Transfer to a storage cabinet at around -20 ℃ and store until use.

When baking bread using the frozen dough produced and stored as described above, for example, the dough is thawed in a retarder at 0 to 5 ° C until the internal temperature returns to 0 to 5 ° C, and then the final fermentation is performed by a conventional method. (Proofing) and firing.

(Example) Example 1 (Butter roll) Raw material blending (1) Fermented seeds Strong wheat flour 20 parts Yeast 0.004 parts Yeast food 0.02 parts Salt 0.4 parts Water 11 parts (2) Residual raw materials Strong wheat flour 80 parts Yeast 5 parts Salt 1 part Sugar 12 parts Non-fat dry milk 3 parts Shortening 7 parts Margarine 8 parts Monoglyceride 0.5 parts Yeast food 0.2 parts Whole egg 5 parts Water 42 parts Mixture obtained by mixing the raw materials of (1) above and mixing at low speed for 2 minutes and medium speed for 2 minutes. Was fermented for 16 hours at 27 ° C and a humidity of 75% to adjust the fermented seeds.

Add the residual raw material of (2) above to this, low speed 2 minutes high speed 7
After kneading for minutes, a dough having a kneading temperature of 21 ° C. was obtained.

This dough was fermented for 20 minutes at 27 ° C and 75% humidity and divided into 40g. After a bench time of 20 minutes, it was molded into a butter roll type and put in a freezer at -30 ° C to be frozen. Then, put the dough in a vinyl bag to avoid drying, and put it in a freezer at -20 ℃ for 1
Stored for ~ 6 weeks. Prior to baking, the frozen dough was left in a refrigerator at 3 ° C overnight for thawing, followed by final fermentation (proofing) for 60 minutes at 33 ° C and 70% humidity, and then baking at 200 ° C for 10 minutes.

Comparative Example 1 As Comparative Example 1, the same raw material as in Example 1 was fermented seed (1).
The dough was prepared according to the conventional direct kneading method without dividing into the residual raw material (2). That is, strong flour 100
Part, yeast 5 parts, salt 1.4 parts, sugar 12 parts, skim milk powder 3
Part, shortening 7 parts, margarine 8 parts, monoglyceride 0.5 parts, yeast food 0.22 parts, whole egg 5 parts, water 55 parts in a batch at a low speed for 2 minutes and a high speed for 8 minutes, and a kneading temperature of 21
℃ dough was obtained. Hereafter, it was frozen and stored in the same manner as in Example 1, thawed after aging and the butter roll was baked.

Example 2 (Anpan bread) Raw material blending (1) Fermented seeds Strong wheat flour 40 parts Yeast 0.012 parts Yeast food 0.04 parts Water 22 parts (2) Residual raw materials Strong wheat flour 60 parts Yeast 6 parts Sugar 20 parts Salt 0.8 parts Nonfat dry milk 3 parts Shortening 8 parts Monoglyceride 0.3 parts Yeast food 0.4 parts Whole egg 5 parts Water 24 parts Mix the ingredients of (1) above for 2 minutes at low speed and 2 minutes at medium speed, and ferment the resulting mixture at 27 ° C and 75% humidity for 12 hours. Made fermented seeds. Next, among the remaining raw materials shown in the above (2), the raw materials except yeast and shortening were mixed and aged in a refrigerator at 3 ° C. for 1 hour. Yeast, shortening and fermented seeds were added to this, and the mixture was kneaded at a low speed for 2 minutes and at a high speed for 6 minutes to obtain a dough having a kneading temperature of 22 ° C.

The dough was fermented at 27 ° C. and a humidity of 75% for 20 minutes, divided into 60 g, and after 20 minutes of bench time, 30 g of bean jam was wrapped and molded. Leave in freezer at -30 ℃ for 1 hour to freeze, then-
Stored at 20 ° C for 1-6 weeks. Before baking, leave the dough in a refrigerator at 3 ° C overnight to thaw it, then at 35 ° C and 80% humidity.
It was proofed for 60 minutes and baked at 200 ° C. for 10 minutes.

Comparative Example 2 As Comparative Example 2, a dough in which all the raw materials in Example 2 were mixed at once by an ordinary direct kneading method was prepared, and Example 2 was prepared.
It was treated in the same manner as above, frozen and stored. Baking of bread was performed in the same manner as in Comparative Example 2.

The quality evaluation of bread baked using the frozen dough prepared in Examples 1 and 2 and Comparative Examples 1 and 2 is summarized in Table 1. The evaluation items are shown in the table, and the volume was measured by the rapeseed substitution method.

As is clear from Table 1, the bread baked from the dough prepared by the conventional direct kneading method has a remarkable decrease in volume and deterioration in appearance after the frozen storage period exceeds 4 weeks. According to the present invention, the deterioration of quality with time was extremely small, and it was possible to make a bread having a shape almost the same as that of the first week even after being stored for 6 weeks. Further, the bread according to the present invention has a very good flavor and aroma accompanied by a peculiar fermentation odor, whereas the bread according to the conventional method has a strong residual flour odor and a significantly inferior flavor.

Example 3 Raw material blending (1) Fermented seeds Strong wheat flour 20 parts Yeast 0.004 parts Salt 0.4 parts Water 11 parts (2) Residual raw materials Strong wheat flour 80 parts Sugar 5 parts Shortening 5 parts Yeast 4 parts Skim milk powder 2 parts Salt 1.6 parts Monoglyceride 0.5 Part yeast food 0.3 part water 50 parts The raw material of (1) above was mixed at a low speed for 2 minutes and a medium speed for 2 minutes, and the resulting mixture was fermented at 28 ° C and a humidity of 75% for 16 hours to prepare a fermented seed. Then, from (2) above, mix the raw materials except yeast and shortening (low speed 2 minutes, medium speed 2 minutes), and 5 ° C.
Aged for 2 hours in the refrigerator. The remaining yeast, shortening and fermented seeds were added thereto, and the mixture was kneaded at a low speed for 2 minutes and at a high speed for 5 minutes to obtain a dough at 21 ° C.

After fermenting this dough for 20 minutes at room temperature, it was divided into 230 g, rounded, and a bench time of 20 minutes was taken. The mixture was molded into a roll shape by a moulder and immediately placed in a freezer at -30 ° C and frozen for 1 hour. Then, wrap the frozen dough in a vinyl bag and
It was transferred to a freezer at ℃ and stored.

Prior to firing, the frozen dough was placed in a one loaf type and placed in a refrigerator at 5 ° C for 3 hours, and then final fermentation was carried out at 35 ° C and a humidity of 80% for 80 minutes. Baking was performed at 200 ° C. for 20 minutes.

A dough prepared by adjusting a time-dependent change in the frozen storage for 1 to 6 weeks by a direct kneading method according to a conventional method (raw materials having the same composition as in Example 3 were collectively kneaded) was also frozen and stored (Comparative Example 3 And) as a control.

The results are shown in Table 2, and the improving effect was clearly recognized even in the case of the so-called lean dough having a small amount of sugar, shortening and the like in the raw material mixture as in the present example. That is, the control according to Comparative Example 3 has a slightly reduced volume when the storage period is long, and the appearance becomes rough, whereas the one according to the present invention shows almost no reduction in the volume and has a good appearance. there were. The difference in flavor and aroma was particularly remarkable, and the product according to the present invention had a good fermentation odor, whereas the control product was considerably inferior.

(Effects of the Invention) The dough prepared according to the present invention has a much smaller quality deterioration such as a decrease in bread volume and a deterioration in appearance than the conventional dough by direct kneading method, and can withstand long-term storage. In addition, the bread according to the present invention is remarkably improved in terms of flavor and aroma, which are problems with the conventional frozen dough, and is very good.

Claims (3)

[Claims] 1. In the production of frozen bread dough for yeast fermentation, 5 to 50 parts of flour, 0.001 to 0.05 parts of yeast, water and, if necessary, yeast food per 100 parts of final use of flour are used. , Mix the salt temperature
Fermented seeds are made by fermenting at 20-35 ° C for 8-24 hours, and the remaining raw materials are kneaded to form dough.
A method for producing a yeast-fermented frozen dough, which comprises holding at 5 ° C for 5 to 60 minutes and then freezing. 2. The remaining raw materials excluding yeast and fats and oils are mixed with water and mixed in advance at -2 to + 10 ° C.
The production method according to claim (1), which comprises aging for 4 hours and then kneading with the fermented seed together with yeast and fats and oils. 3. The amount of yeast in the remaining raw material is equal to or more than 2 parts, and the amount is equal to or more than 2 parts.
The manufacturing method according to the item.