JP2019068745A - Proofed frozen bread dough - Google Patents

Abstract

To provide proofed frozen bread dough, raw dough of which can be prepared in an easy work, and from which bread that has a texture which is soft, of little rubber-biting feeling, and of easy biting-off is obtained without causing volume reduction or bread surface irregularities (heated swelling, uneven baked-color) even if the dough is baked after being subjected to a temperature change during refrigerated distribution or refrigerated storage.SOLUTION: Proofed frozen bread dough of this invention, which is frozen after being finally proofed, includes: relative to 100 pts.wt. of grain flour contained in the frozen bread dough, 0.03-0.23 pt.wt. of a thickener whose viscosity is 800-1800 mPa s, after the thickener is dissolved in ion-exchange water at 80°C by 10-minute agitation so that the concentration becomes 1% (W/W), measured at 20°C using a B-type rotation viscometer at 60 rpm, whose viscosity (X), after the thickener is dissolved in ion-exchange water at 80°C by 10-minute agitation so that the concentration becomes 0.5% (W/W), measured at 20°C using the B-type rotation viscometer at 6 rpm, and whose viscosity ratio (X/Y) is 6-10 where viscosity (Y) is the viscosity measured at 60 rpm; and 0.05-0.35 pt.wt. of diacetyl tartrate monoglyceride.SELECTED DRAWING: None

Description

  The present invention relates to a bread dough frozen after final fermentation (burr) and a bread obtained by cooking the bread dough.

  Amid the decrease in bread technicians, there is a technology to cook bread dough obtained by the post-fertilization freezing method in which bread dough is frozen after final fermentation (holo) as a technique for anyone to provide freshly baked bread easily. . This technology is as simple as taking out dough from the freezer at the shop and baking it in the oven, and it is possible to provide freshly baked bread in a short time, even if you are not skilled in baking. Furthermore, it is possible to reduce labor costs. However, the dough used in the post-foil frozen process is very delicate because it contains bubbles of carbon dioxide gas generated by yeast fermentation, and the coalescence of bubbles is caused by the temperature change in the frozen distribution or frozen storage. It may occur or coarsening of ice crystals may occur, and at that time, the dough is damaged, roughening of the surface of the bread after cooking (fire blisters, uneven burning), reduction of volume, and deterioration of texture. There is a problem of happening.

  Denish pastry made of frozen dough improver obtained by spraying on gluten under stirring processed fat and oil of monoglyceride with diacetyl tartaric acid in advance as post-frozen frozen dough and further adding and mixing glucose etc. The frozen dough of Example 1 (Example 4) is described, and it is also described that polysaccharide thickeners such as guar gum and xanthan gum can be used in combination (Patent Document 1). Such a material is less likely to cause phenomena such as volume reduction and waist breakage after firing. However, the viscosity of the polysaccharide thickener is not optimum, and there is neither description nor suggestion about surface roughness of the bread after baking or deterioration of the texture, and even if the examples are reproduced, their physical properties are insufficient.

JP-A-8-196199

  The object of the present invention is that the workability at the time of preparation of the dough is good, and even if cooking is carried out after temperature change in the frozen distribution or during frozen storage, the volume decreases and the surface becomes rough (fire blobs, uneven coloration) It is an object of the present invention to provide a post-frozen frozen bread dough which does not generate a soft, low-rubber feeling and crispy texture.

  As a result of intensive studies to solve the above problems, the present inventors obtained a dough obtained by final fermentation of a dough containing specific amounts of a thickener having specific physical properties and diacetyl tartaric acid monoglyceride after final fermentation. Dough is found that even if there is a change in temperature during freezing storage, the bread produced by cooking has neither volume down nor surface roughness, and has a good texture, leading to the completion of the present invention. The

  That is, the first aspect of the present invention is a post-wheat loaf frozen bread dough frozen after final fermentation, wherein 0.03 to 0.23 parts by weight of a thickening agent is added to 100 parts by weight of flour contained in the frozen bread dough, After-frozen frozen bread dough containing 0.05 to 0.35 parts by weight of diacetyl tartaric acid monoglyceride (thickener: after stirring for 10 minutes so as to be 1% (W / W) concentration in ion-exchanged water at 80 ° C.) And a viscosity of 800 to 1800 mPa · s when measured at 60 rpm at 20 ° C. using a B-type rotational viscometer, and a concentration of 0.5% (W / W) in ion-exchanged water at 80 ° C. After stirring for a minute and dissolving, the ratio (X / Y) of viscosity (X) measured at 6 rpm and viscosity (Y) measured at 60 rpm at 20 ° C. using a B-type rotational viscometer is 6 10). A preferred embodiment relates to the post-ferror frozen bread dough as described above, wherein the thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the frozen bread dough is 0.2 to 4.5. More preferably, it relates to the after-filloro frozen bread dough described above, wherein the thickening agent is welan gum and / or diutan gum. The second of the present invention contains 5 to 42% by weight of thickener and 8 to 58% by weight of diacetyl tartaric acid monoglyceride in the whole modifier, and the thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) is 0. .2-4.5, modifier for use in frozen post-frozen frozen bread dough after final fermentation (thickener: 1% (W / W) concentration in ion-exchanged water at 80 ° C) After stirring and dissolving for 10 minutes, the viscosity measured at 60 rpm at 20 ° C. using a B-type rotational viscometer is 800 to 1800 mPa · s and 0.5% to 80 ° C. ion exchange water (W / W W) After dissolving for 10 minutes by stirring so as to obtain concentration, the viscosity (X) measured at 6 rpm and the viscosity (Y) measured at 60 rpm at 20 ° C. using a B-type rotational viscometer Thickening with a ratio (X / Y) of 6 to 10 ) On. A preferred embodiment relates to the modifier for use in the post-fermented after-foiling frozen bread dough described above, wherein the thickening agent is welan gum and / or diutan gum. A third aspect of the present invention relates to a bread prepared by the above-described post-frill frozen bread dough being cooked.

  According to the present invention, the workability at the time of dough preparation is good, and even if the food is cooked after being subjected to temperature change during frozen distribution or frozen storage, the volume is reduced and the surface is roughened (fire blobs, uneven coloration) It is possible to provide a post-frozen frozen bread dough which does not generate a soft, rubbery and crispy texture.

  Hereinafter, the present invention will be described in more detail. The post-giero frozen bread dough of the present invention is obtained by final-fermenting (hiero) and then freezing the dough containing a thickener having specific physical properties and diacetyl tartaric acid monoglyceride.

  The thickener used for the post-willoro frozen bread dough of the present invention has the following features. The thickener is added to 80 ° C. ion-exchanged water to a concentration of 1% (W / W), stirred for 10 minutes and dissolved, and then dissolved at 60 ° C. at 20 ° C. using a B-type rotational viscometer. The above thickener was added so as to have a viscosity of 800 to 1800 mPa · s when measured, and a concentration of 0.5% (W / W) in ion-exchanged water at 80 ° C., and dissolved for 10 minutes with stirring After that, the ratio (X / Y) of the viscosity (X) measured at 6 rpm and the viscosity (Y) measured at 60 rpm at 20 ° C. using a B-type rotational viscometer is 6 to 10 Is preferred.

  And as for the viscosity when it measures at said 60 rpm, 850-1600 mPa * s is more preferable, and 900-1500 mPa * s is still more preferable. If the viscosity is less than 800 Pa · s, the volume may decrease or roughening of the bread surface may occur, and if it exceeds 1800 Pa · s, the texture may be hard.

  Moreover, as for ratio (X / Y) of the said viscosity, 6-9 are more preferable, and 6.5-8 are still more preferable. If the viscosity ratio (X / Y) is less than 6, the chipping may be bad or a gum may be felt, and if it exceeds 10, the workability at the time of bread dough production may be deteriorated.

  The content of the thickener is preferably 0.03 to 0.23 parts by weight, more preferably 0.05 to 0.20 parts by weight, and more preferably 0.07 to 0.2 parts by weight with respect to 100 parts by weight of flour contained in the frozen bread dough. 0.15 parts by weight is more preferred. If the amount is less than 0.03 parts by weight, roughening of the bread surface may occur, and if it is more than 0.23 parts by weight, the texture of the bread may become hard or the volume may decrease.

  Examples of the thickener include welan gum and diutan gum. Moreover, in the range which satisfy | fills the physical property of the said thickener, you may use together thickeners other than a welan gum and a diutan gum.

  The welan gum is a repeating unit consisting of two molecules of glucose, two molecules of rhamnose, and one molecule of glucuronic acid, or two molecules of glucose, one molecule of rhamnose, one molecule of mannose and one molecule of glucuronic acid. It refers to natural polysaccharides. In addition, the above-mentioned diutan gum refers to a natural polysaccharide having two glucose, one glucuronic acid and three rhamnose as structural units. Daiyutan gum has not yet been approved as a food additive, but it is a naturally fermented polysaccharide like welan gum, and if approved, it can be used for the frozen bread dough of the present invention.

  The diacetyl tartaric acid monoglyceride used in the frozen bread dough of the present invention refers to a monoglyceride in which a compound in which a hydroxyl group of tartaric acid is acetylated is ester-bonded to a hydroxyl group of monoglyceride.

  The content of the diacetyl tartaric acid monoglyceride is preferably 0.05 to 0.35 parts by weight, more preferably 0.10 to 0.30 parts by weight with respect to 100 parts by weight of flour contained in the frozen bread dough. 0.25 parts by weight is more preferred. If the amount is less than 0.05 parts by weight, the texture of the bread may feel rubbery or it may be broken, and if it is more than 0.35 parts by weight, the volume may be reduced or the bread surface may be roughened. May.

  0.2-4.5 are preferable, as for the said thickener / said diacetyl tartaric acid monoglyceride (dry weight ratio) in the frozen bread dough of this invention, 0.25-3 are more preferable, 0.3-2 are more preferable, 0.35 to 1 are particularly preferred. If it is less than 0.2, roughness of the bread surface may occur, and if it exceeds 4.5, the texture of the bread may become hard.

  In the frozen bread dough of the present invention, in addition to the above-mentioned thickener and diacetyl tartaric acid monoglyceride, cereal flour such as wheat flour which is a material for making bread, fats and oils, water, baker's yeast, salt, eggs, sugars, milk ingredients, enzymes, antioxidants It can contain ingredients normally blended into bread dough, such as agents.

  The flour is not particularly limited as long as it is flour contained in ordinary bread dough, and examples thereof include wheat flour, rye flour, rye flour, barley flour, sorghum flour and the like, among which wheat flour is particularly preferable. As wheat flour, strong flour, semi-strong flour, super-strong flour, medium-strength flour, weak flour, etc. can be used.

  The fats and oils are not particularly limited as long as they are edible, but fats and oils conventionally used for margarine and shortening are preferable, for example, corn oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, At least one selected from vegetable oils such as palm oil, palm oil, palm kernel oil and cocoa butter, and animal oils such as milk fat, fish oil, beef tallow and pork fat, etc. All fats and oils normally provided to food, such as hardened | cured and fractionated, can be used.

  The content of the oil and fat is preferably 2 to 30 parts by weight with respect to 100 parts by weight of the flour in the frozen bread dough. If the amount is less than 2 parts by weight, the extensibility of the dough may be reduced and the volume may be reduced. If the amount is more than 30 parts by weight, the dough may not be easily collected and the kneading time may be long.

  The above-mentioned baker's yeast is a microorganism which assimilates sugar to produce carbon dioxide gas and alcohol, and also produces an organic acid and an aroma component. For example, the yeast used for ordinary baking such as Saccharomyces cerevisiae can be used. . The content of the baker's yeast is preferably 0.2 to 2 parts by weight (in terms of dry weight) with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 0.2 parts by weight, fermentation takes time and production efficiency may be poor, and if it is more than 2 parts by weight, undesirable flavor of baker's yeast itself may be imparted or it may be difficult to determine the optimum fermentation time. There is a case.

  Examples of the sugar include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharide, starch syrup, sugar alcohols and the like, and at least one selected from the group can be used. The content of the saccharide is preferably 3 to 30 parts by weight (dry weight) with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 3 parts by weight, the nutrient source of baker's yeast may be reduced, the volume of bread may be reduced, or the baking color may be reduced. If it is more than 30 parts by weight, the activity of baker's yeast is suppressed and the volume of bread is reduced. May be smaller.

  Examples of the milk component include whole milk powder, skimmed milk powder, milk, skimmed milk, cream, butter, cheese and the like. The content of the milk component is preferably 1 to 20 parts by weight with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 1 part by weight, the flavor may be insufficient, and if it is more than 20 parts by weight, the extensibility of the dough may be reduced and the bread volume may be reduced.

  The eggs are chicken eggs, and in addition to raw whole eggs, salted whole eggs, salted egg yolks, sugared whole eggs, dried whole eggs, frozen whole eggs, frozen whole eggs, frozen sugared whole eggs, enzyme-treated whole eggs, etc. can be used. At least one selected from these groups may be used. The content of eggs is preferably 1 to 6 parts by weight with respect to 100 parts by weight of flour in frozen bread dough. If the amount is less than 1 part by weight, the extensibility of the dough may be reduced, and the volume of the bread may be reduced. If the amount is more than 6 parts by weight, the dough may be difficult to unite and the kneading time may be long.

  The said salt means the seasoning which mainly consists of sodium chloride, for example, a purified salt, a high quality salt, a raw salt etc. is mentioned, It will not specifically limit, if it is a salt used in the said field. The content of the sodium chloride is preferably 0.5 to 5 parts by weight with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 0.5 parts by weight, the taste of bread may be poor, and if it is more than 5 parts by weight, the bread may be too salty to eat.

  As the enzyme, for example, amylase or xylanase can be appropriately used.

  As said antioxidant, L-ascorbic acid etc. can be used suitably, for example.

  In order to easily prepare the frozen bread dough of the present invention, for example, an improving agent which contains a thickener and a monoglyceride of diacetyl tartaric acid each in a specific amount and is used for frozen bread dough obtained by final fermentation followed by freezing is used. Just do it. The thickener and diacetyl tartaric acid monoglyceride contained in the improving agent may be the same as those contained in the frozen bread dough. The modifiers can also include materials and starches that can be included in the frozen dough of the present invention.

  The content of the thickener in the modifier is preferably 5 to 42% by weight in the whole of the modifier. It is easy to adjust so that the effect of the present invention is produced in frozen bread dough as the content is within the above range.

  The content of diacetyl tartaric acid monoglyceride in the modifier is preferably 8 to 58% by weight based on the whole of the modifier. It is easy to adjust so that the effect of the present invention is produced in frozen bread dough as the content is within the above range.

  0.2-4.5 are preferable, as for the thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the said modifier, 0.25-3 are more preferable, 0.3-2 are still more preferable, 0.35- 1 is particularly preferred. It is easy to adjust so that the effect of the present invention can be exhibited in frozen bread dough if the ratio is within the above range.

  In addition, it is preferable to add starches to the said improvement agent in order to improve the handleability and the dispersibility in cloth | dough. Examples of starches include raw starch and modified starch. Among them, corn starch is preferred from the viewpoint of little influence on the physical properties of the dough. The content of the starch is preferably 100 to 900 parts by weight with respect to 100 parts by weight of the total dry weight of the thickener and the diacetyl tartaric acid monoglyceride in the modifier. When the content is out of the range of 100 to 900 parts by weight, the handleability and the dispersibility in the dough may be reduced.

  The modifier for use in frozen bread dough obtained by freezing after final fermentation according to the present invention can be produced by mixing the above-mentioned raw materials.

  The production example of the post-anti-roof frozen bread dough and bread of the present invention is illustrated below. All the above-mentioned raw materials are mixed and dough is prepared through a general baking process such as no-time method, straight method, medium-sized method, refrigerated medium-sized method, frozen dough manufacturing method and the like. The feed order of the raw materials may be any, and the feed timing of each raw material may be either during mixing of the medium type or at the time of main kneading, and may be based on a known method. After the main kneading, take fermentation as needed, divide and shape the dough, perform final fermentation (Hiro), and then use the freezer such as shock freezer to adjust the dough to a center temperature of -11 to -25 ° C. The temperature is lowered and frozen until it is reached to obtain frozen bread dough.

  Then, the obtained frozen bread dough is taken out from the freezer and cooked directly in an oven or the like, or it is thawed and then cooked to obtain bread. When cooking in a direct oven, it can be cooked by a generally known method, and preferably heated stepwise from a low temperature of 20 to 100 ° C. using a convection oven, 10 to 140 ° C. to 230 ° C. Baking for 20 minutes is preferred. In the case of thawing, it is obtained by thawing at 0 to 40 ° C. and then cooking by a generally known method. Preferably, the dough is thawed to a core temperature of 15 to 30 ° C. under an atmosphere of 20 to 30 ° C. If the ambient temperature is less than 20 ° C., thawing takes a long time, and if it exceeds 30 ° C., dough may be generated and the bread shape may be lost. If the center temperature of the dough after thawing is less than 15 ° C, heat may pass to the center during cooking, which may cause burns, and if it exceeds 30 ° C, the dough may sag and the bread shape may be lost. There is. And it is preferable to bake at 140-230 degreeC for 10 to 20 minutes using the fixed pot and reel oven for breads.

  Even if the frozen bread dough is cooked after being subjected to temperature change during frozen distribution or frozen storage, there is no reduction in volume or roughening of the surface (fire blobs, uneven burning) and soft and rubbery You can get bread with less texture and crispy texture. Here, with temperature change during frozen distribution and frozen storage, the surface temperature of the dough is a temperature range of -30 to -18 ° C, and the post-wile freezer pan is in a temperature range of -13 to -5 ° C for 3 to 12 hours It means that surface temperature will be in the temperature range of -30 to -18 ° C again after being held above.

  The frozen bread dough of the present invention may be, for example, bread, sweet bread such as bean paste or cream bread, Danish pastry such as croissant, hard-baked bread such as roll bread or french bread, cooked bread such as variety bread or sandwich, steamed bread, Any bread dough may be used, such as those secondary products or those requiring range cooking.

  EXAMPLES The present invention will be more specifically described by way of the following examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

<Thickener used in Examples, Comparative Examples and Production Examples>
The physical properties of the thickener used are shown in Table 1.

<Raw Materials Used in Examples, Comparative Examples, and Production Examples>
1) "Bistop W" manufactured by San-Ei Gen F.F.I.
2) Sanoh Co., Ltd. "KELCO-CRETE DC"
3) "TIKANTAN GUM FA-R-C" manufactured by TIC GUMS.
4) "Million" manufactured by Nisshin Seifun Co., Ltd.
5) Toyo Sesame Co., Ltd. "Kyosukasa"
6) “Refinement salt” manufactured by the Salt Project Center
7) "East GA" manufactured by Kaneka Corporation
8) Yotsuba Milk Industry Co., Ltd. "skim milk"
9) Cupy Tamago Co., Ltd. "liquid whole egg (sterilized)"
10) "PANODAN U 2010 KOSHER" manufactured by DANISCO
11) Riken Vitamin Co., Ltd. "Poem B-30"
12) "GRINSTED CITREM BC / B" manufactured by DANISCO
13) “GRINSTED SSL p86k” manufactured by DANISCO
14) "GRINSTED CSL p80" manufactured by DANISCO

(Production Example 1) Preparation of modifier: 10 parts by weight of welan gum ("Bistop W" manufactured by San-Ei Gen FFI, Inc.), 17 parts by weight of diacetyl tartaric acid monoglyceride ("PANAND U 2010 KOSHER" manufactured by DANISCO) Corn starch (Japan Corn Starch Co., Ltd. "corn starch (NON-GMO)"): 73 parts by weight are mixed and subjected to final fermentation and then frozen, and then an improver for use in frozen bread dough (improved after frozen loaf) Agent).

(Production Example 2) Production of modifier (according to JP-A-8-196199 (Example 4))
6 parts by weight of vital gluten (manufactured by Japan Flour Co., Ltd.) is introduced into a mixer, and while continuing stirring and mixing, shortening (“Eberlight G, rising melting point: 34 ° C.” manufactured by Kaneka Co., Ltd.): 1.5 weight After mixing a portion and 0.25 parts by weight of diacetyl tartaric acid monoglyceride ("PAMODAN U 2010" manufactured by DANISCO), the mixture was completely dissolved at 70 ° C and cooled to 45 ° C. 0.5 parts by weight of glucose (Sanei Saccharification Co., Ltd. product "TDA-C") preliminarily mixed separately in advance: ascorbic acid (Sakai Chemical Industry Co., Ltd. product "L-ascorbic acid"): 0 .1 part by weight, 0.01 part by weight of α-amylase preparation (Sumi Team AS, manufactured by Shin Nippon Chemical Industry Co., Ltd.) is introduced into a mixer, mixed until uniform, final fermented and then frozen An improver for use in the obtained frozen bread dough was obtained.

Production Example 3 Preparation of shortening Corn oil ("corn oil" manufactured by Kaneka Corp.): 97.4 parts by weight, extremely hardened palm oil ("RHPL" manufactured by Taiyo Yushi Co., Ltd., melting point 59.8 ° C): When 0.4 parts by weight is mixed and melted at 70 ° C., 2.0 parts by weight of monoglycerin fatty acid ester ("Emulgy MS" manufactured by Riken Vitamin Co., Ltd.): sorbitan fatty acid ester (manufactured by Riken Vitamin Co., Ltd.) Poem S-65 V ′ ′): 0.1 parts by weight and 0.1 parts by weight of lecithin (“Yelkin TS” manufactured by ARCHER DANIE LS MIDLAND) were dissolved to prepare an oil phase. The oil phase was then quenched and cooled to 10 ° C. to obtain a shortening.

<Workability at the time of bread dough preparation>
In the examples and comparative examples, the workability in producing bread dough was evaluated based on the following criteria.
5 points: There is almost no damage to the dough at the time of preparation of the dough, and the formability is also good, and the workability is extremely good. 4: The damage to the dough at the time of preparation of the dough is small, and the formability is relatively good, and the workability is good. 3 points: There is little damage to the dough when making the dough, but the formability is slightly inferior, or there is some damage to the dough when making the dough, but the formability is good and the workability is normal 2 points: when making the dough Severe fabric damage and / or poor formability, poor workability 1 point: Very severe dough damage during dough preparation, poor formability, poor workability

<Evaluation of bread volume>
Evaluation of the volume of bread obtained in Examples and Comparative Examples was evaluated according to the following criteria. At this time, the specific volume of the bread was determined by measuring the volume of the bread obtained by baking with "3D Laser Scanner" manufactured by ASTEX Corporation, and the ratio divided by the weight of the bread was defined as the specific volume (mL / g).
5 points: specific volume of 6.0 mL / g or more 4 points: specific volume of 5.9 mL / g or more and less than 5.8 mL / g 3 points: specific volume of 5.7 mL / g or more and less than 5.8 mL / g 2 points: specific volume is more than 5.6 mL / g and less than 5.5 mL / g 1 point: specific volume is less than 5.4 mL / g

<Evaluation of rough surface of bread>
The evaluation of the surface roughness of the bread obtained in Examples and Comparative Examples was carried out by 10 trained panelists (5 men and 5 women) according to the following criteria, and the average value was taken as the evaluation value did.
5 points: No burning, fish eyes, lightening, no color unevenness, surface is in excellent condition 4 points: No burning, fish eyes, lightening, no color unevenness, The surface is in good condition. 3 points: At least one of the following is slightly visible in the field: light bulbs, fish eyes, lightening, color unevenness, but there is no problem as a product. 2 points: light spots, fish At least one of eye, lightening, uneven color is seen 1 point: At least two of lightening, fisheye, lightening, uneven color are clearly seen

<Eating feeling evaluation>
The food texture evaluation of the bread obtained in the example and the comparative example was carried out by the trained 10 panelists (5 males and 5 females) for the three items of softness, non-rubbery feeling and crispness: It implemented based on the following criteria, and made the average value the evaluation value.
(Soft)
5 points: very soft, good texture 4 points: soft, good texture 3 points: slightly inferior in softness, but no problem for goods 2 points: somewhat hard There is a lack of softness 1 point: hard, not soft (no rubber feeling)
5 points: There is no rubber feeling 4 points: There is almost no rubber feeling 3 points: There is a little rubber feeling, but there is no problem as a product 2 points: There is rubber feeling 1 point: There is a rubber feeling very much (Good chipping)
5 points: very good 4 points: good 3 points: slightly broken but not as bad as the product 2 points: badly broken 1 point: very badly broken

<Overall evaluation of bread>
An overall evaluation was made on the basis of the evaluation results of workability at the time of bread dough preparation, bread volume, rough surface of bread, and texture of bread (softness, no rubber feeling, crispness). The evaluation criteria at that time are as follows.
A: Workability, bread volume, roughness of bread surface, texture of bread all satisfying 4.0 or more and 5.0 or less B: Workability, bread volume, roughness of bread surface, bread All food textures are 3.5 points or more and 5.0 points or less, and at least one of 3.5 or more and less than 4.0 C: workability, bread volume, rough surface of bread, bread All food textures are 3.0 or more and 5.0 or less, and at least one is 3.0 or more and less than 3.5 D: Workability, bread volume, rough surface of bread, bread All food textures are 2.0 or more and 5.0 or less, and at least one is 2.0 or more and less than 3.0 E: Workability, bread volume, rough surface of bread, bread At least one less than 2.0 in the evaluation of the food texture of

(Example 1) Preparation of bread Bread was manufactured according to the dough composition shown in Table 2 based on the straight manufacturing method. That is, the ingredients of the formulation shown in Table 2 were placed in a vertical mixer for bread making (Kanto mixer 20 coated type), mixed at low speed 3 minutes, then medium speed 7 minutes, and dough was obtained at a kneading temperature 22 ° C. After finishing kneading, store at 20 ° C for 30 minutes, then divide and round the dough into 30 g portions, and after taking a bench time at 20 ° C for 15 minutes to recover the damage to the dough, length 12 cm of the dough with a molder It was formed into a roll shape and then formed into a pair of boat types to make a roll bread dough. Thereafter, final fermentation (Hiro) was performed at 30 ° C., relative humidity: 75% for 54 minutes. Thereafter, on a metal tray, flash freezing is carried out at -40 ° C for 60 minutes in "Brash chiller & Shock freezer HBC-12A3" manufactured by Hoshizaki Electric Co., Ltd. to obtain frozen bread dough, which is put in a plastic bag, It stored frozen at -20 ° C for 1 week.

  Thereafter, the above-described grilled post frozen loaves frozen at -20 ° C. for 1 week in “Vertical refrigerator-freezer 623 S 2-EC” manufactured by Daiwa Cold Machinery Co., Ltd. are stored in “Program cryo-incubator IN 802” manufactured by Yamato Scientific Co., Ltd. The product was stored at −10 ° C. for 8 hours, and again stored at −20 ° C. for 12 hours in “Vertical refrigerator-freezer 623 S 2-EC” manufactured by Daiwa Cold Machinery Co., Ltd., which was regarded as one temperature change. In addition, after-baking frozen dough stored at -20 ° C. for 12 hours in “Vertical refrigerator-freezer 623 S 2-EC” again manufactured by Daiwa Cold Machine Industry Co., Ltd., “Program cryo-incubator IN 802” manufactured by Yamato Scientific Co., Ltd. The product was stored at -10 ° C. for 8 hours and stored again at -20 ° C. for 12 hours in “Vertical refrigerator-freezer 623 S2-EC” manufactured by Daiwa Cold Machinery Co., Ltd. as temperature change frequency twice. When the number of temperature changes was counted in this manner, it was one in Example 1.

  The frozen bread dough after frozen storage which had undergone the temperature change was placed on a baking tray and thawed for 10 minutes at 25 ° C. and 75% relative humidity. After thawing, the mixture was immediately baked at 190 ° C. for the upper flame and 190 ° C. for the lower flame for 11 minutes to obtain a pan. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 2 It was shown to.

Comparative Example 1 Preparation of Bread Bread was obtained in the same manner as in Example 1 except that welan gum and diacetyl tartaric acid monoglyceride were not added according to the composition of Table 2. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 2 It was shown to.

  As is clear from Table 2, bread prepared by adding welan gum and diacetyl tartaric acid monoglyceride (Example 1) has extremely good workability when preparing bread dough, and after cooking the temperature changes during frozen storage Even in this case, there was no reduction in volume or surface roughening (burnout, uneven coloration), and the texture was soft, less rubbery, and crispy. On the other hand, the bread (Comparative Example 1) prepared without the addition of welan gum and diacetyl tartaric acid monoglyceride was slightly inferior in formability at the time of preparation of the dough, and when it was cooked after undergoing temperature change during freezing storage, the volume decreased. Roughness of the surface occurred, and it was lacking in softness, and it felt rubbery, and it was not sharp.

(Comparative example 2) Preparation of bread According to the composition of Table 2, bread was obtained in the same manner as in Example 1 except that welan gum was changed to xanthan gum. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 2 It was shown to.

  As is clear from Table 2, the bread prepared by adding welan gum and diacetyl tartaric acid monoglyceride (Example 1) has extremely good workability during preparation of the bread dough and after one temperature change during frozen storage Even when cooked, it did not have a drop in volume or surface roughening (burns, burn-in unevenness), and was soft and has a low rubber feeling and a crisp and crisp texture. On the other hand, bread produced by changing welan gum to xanthan gum (comparative example 2) has some dough damage at the time of bread dough preparation, and when it is cooked after one temperature change during frozen storage, the volume decreases and the surface Inconsistencies in coloration occurred, and the feeling of rubber was felt lacking in softness, and the texture was bad.

Example 2 Preparation of Bread A bread was obtained in the same manner as in Example 1 except that welan gum was changed to diutan gum according to the composition of Table 2. In the obtained bread, the workability at the time of bread dough preparation, the volume of the bread, and the roughness of the surface of the bread were evaluated, and the results are shown in Table 2. In addition, evaluation of the texture (softness, non-rubbery feeling, crispness) of bread is not carried out since it has not been approved as a food additive for Daiyutan gum.

  As is clear from Table 2, the bread (Example 2) produced using daiutan gum as a thickener has extremely good workability when producing bread dough and is heated after undergoing temperature change during frozen storage Even after cooking, there was no reduction in volume or roughening of the surface (burnt spots, uneven burning). Although the texture was not evaluated, it was shown that dayutan gum can be used similarly to welan gum.

Comparative Example 3 Preparation of Bread (in accordance with JP-A-8-196199)
According to Example 4 of JP-A-8-196199, Example 1 was repeated except that welan gum and diacetyl tartaric acid monoglyceride were not directly added to the dough according to the composition of Table 2, and the modifier of Preparation Example 2 was added. I got bread in the same way. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 2 It was shown to.

  As apparent from Table 2, the bread (comparative example 3) produced according to Example 4 of JP-A-8-196199 differs from the bread obtained in Example 1 in that the dough damage at the time of bread dough preparation When heated and cooked after passing a temperature change during storage in the frozen storage, the volume decreases a little, color unevenness occurs on the surface, and the feeling of rubber is felt lacking in softness, and the texture is poor and crisp there were.

(Comparative Examples 4 and 5) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that welan gum or diacetyl tartaric acid monoglyceride was not added according to the composition of Table 2. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 2 It was shown to.

  As is clear from Table 2, the bread (Comparative Example 4) prepared without the addition of welan gum differs from the bread obtained in Example 1 and when cooked after being subjected to one temperature change during frozen storage, Although there was no decrease in volume, uneven color on the surface was generated, the softness was inferior, rubber feeling and poor sharpness were felt, and some dough damage at the time of bread dough preparation was also seen. Moreover, the bread (comparative example 5) produced without adding the diacetyl tartaric acid monoglyceride has good workability at the time of bread dough preparation, and when it heats and cooks after passing temperature change during freezing storage, it will fall in volume or bread. Although the roughness of the surface was small, unlike the bread obtained in Example 1, the feeling of rubber was felt lacking in softness and the texture was not good.

(Examples 3 to 4 and Comparative Example 6) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that the amount of welan gum added was changed according to the composition of Table 3. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 3 It was shown to.

  As apparent from Table 3, the bread (Examples 1, 3 and 4) containing 0.05 to 0.17 parts by weight of welan gum added to 100 parts by weight of the flour in the bread dough was used to prepare the bread dough. The properties are good, and even if the food is cooked after having undergone one temperature change during freezing storage, there is no reduction in volume or surface roughening (fire blobs, uneven burning) and good texture. Met. In particular, bread (Example 1) in which the amount of addition of welan gum was 0.1 parts by weight was a good evaluation result in all items.

  On the other hand, bread (Comparative Example 6) containing 0.25 part by weight of welan gum added to 100 parts by weight of flour in bread dough had some damage to the dough when bread dough was prepared, and the temperature change was made once during frozen storage After cooking, when cooking was performed, the volume decreased, color unevenness occurred on the surface, lack of softness, rubber feeling was felt, and the texture was bad. Also, as described above, the bread (Comparative Example 4) in which the amount of welan gum added is 0 parts by weight (Comparative Example 4) is different from the bread obtained in Example 1, and when cooked after being subjected to one temperature change during frozen storage, Although there was no decrease in volume, uneven color on the surface was generated, the softness was inferior, rubber feeling and poor sharpness were felt, and some dough damage at the time of bread dough preparation was also seen.

(Examples 5, 6 and Comparative Example 7) Preparation of Bread Bread was obtained in the same manner as Example 1, except that the addition amount of diacetyl tartaric acid monoglyceride was changed according to the composition of Table 4. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the surface of the bread, the texture of the bread (softness, rubberiness, crispness) were evaluated, and the results are shown in Table 4 It was shown to.

  As is clear from Table 4, when the amount of diacetyl tartaric acid monoglyceride added is 0.05 to 0.25 parts by weight with respect to 100 parts by weight of flour in bread dough (Examples 1, 5, 6) The workability of the product is good, and there is no reduction in volume or roughening of the surface (fire blobs, uneven burning) and no texture even if cooking is carried out after passing a temperature change once during frozen storage. Was also good. In particular, breads (Example 1) and 0.25 parts by weight (Example 6) in which the addition amount of diacetyl tartaric acid monoglyceride was 0.17 parts by weight gave good evaluation results in all items.

  On the other hand, bread (Comparative Example 7) with an added amount of 0.4 parts by weight has some damage to the dough during preparation of the dough, and when cooking is performed after one temperature change during frozen storage, the volume decreases, and the surface Inconsistencies in color, softness, rubbery feeling and brokenness were also inferior. In addition, as described above, the bread (Comparative Example 5) containing 0 parts by weight of diacetyl tartaric acid monoglyceride has good workability at the time of preparation of the bread dough, and when cooking is performed after one temperature change during frozen storage Although the reduction in volume and the roughness of the bread surface were small, unlike the bread obtained in Example 1, the feeling of rubber was felt lacking in softness, and the texture was poor.

Example 7 Preparation of Bread A bread was obtained in the same manner as Example 1, except that the addition amounts of welan gum and diacetyl tartaric acid monoglyceride were changed according to the composition of Table 5. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 5 It was shown to.

  As is clear from Table 5, bread (Example 7) with welan gum / diacetyl tartaric acid monoglyceride (dry weight ratio) of 4.6 (Example 7), when cooked after being subjected to one temperature change during frozen storage, Unlike the obtained bread, although the softness was a little inferior, there was almost no decrease in volume or surface roughening (fire blobs, burn-in unevenness), little rubber feeling and a crisp texture, and it was at the time of bread dough preparation The workability of was also good.

(Comparative Examples 8 to 11) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that the diacetyl tartaric acid monoglyceride was changed to another emulsifier according to the composition of Table 5. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 5 It was shown to.

  As apparent from Table 5, unlike the bread obtained in Example 1, both the bread containing comparative monoglyceride (Comparative Example 8) and the bread containing comparative monoglyceride (Comparative Example 9) were frozen and stored. When cooking was done after passing temperature change once, it was lacking in softness and felt a little rubbery. Moreover, the bread (comparative example 10) which mix | blended stearoyl sodium lactate, and the bread (comparative example 11) which mix | blended stearoyl calcium lactate were inferior in the moldability at the time of bread dough preparation, and both passed temperature change during freezing storage. When cooked later, surface roughness was observed.

(Example 8) Preparation of bread According to the composition of Table 5, the contents of welan gum and diacetyl tartaric acid monoglyceride in bread dough are the same, but Example 1 and Example 1 were added except that they were added as modifiers (Production Example 1). I got bread in the same way. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 5 It was shown to.

  As apparent from Table 5, the bread (Example 8) prepared by adding the improving agent for post-frozen frozen dough containing welan gum and diacetyl tartaric acid monoglyceride has extremely good workability at the time of preparation of the bread dough and is frozen Even if it is cooked after one temperature change during storage, there is no reduction in volume or surface roughening (fire blobs, uneven burning) and soft, less rubbery feeling and crispy texture. Met. Moreover, the dispersibility to dough was superior to bread (Example 1) produced by separately adding welan gum and diacetyl tartaric acid monoglyceride to the dough (Example 1).

(Example 9) Preparation of bread A bread was obtained in the same manner as in Example 8 except that the temperature change at the time of frozen storage was performed twice on the frozen bread dough prepared in Example 8 according to Table 5. In the obtained bread, the workability at the time of preparation of the bread dough, the volume of the bread, the roughness of the bread surface, the texture of the bread (softness, no rubber feeling, crispness) were evaluated, and the results are shown in Table 5 It was shown to.

  As apparent from Table 5, the bread (Example 9) in which the temperature change was performed twice during the frozen storage was extremely good in the workability at the time of preparation of the bread dough, and the cooking was performed after the temperature change during the frozen storage. Even in the case of a soft, low rubber feeling and crispy texture without any decrease in volume or surface roughening (fire blemish, burning unevenness), the embodiment in which the number of temperature changes is one. It was of good quality with no difference from 8 breads.

Claims (6)

It is frozen after-frying frozen bread dough after final fermentation, which is 0.03 to 0.23 parts by weight of thickener and 0.05 to 0.4 of diacetyl tartaric acid monoglyceride with respect to 100 parts by weight of cereal flour contained in the frozen bread dough. Freero post-freeze loaf dough containing 35 parts by weight.
Thickener: After stirring and dissolving in ion-exchanged water at 80 ° C. for 10 minutes so that the concentration becomes 1% (W / W), viscosity measured at 60 rpm at 20 ° C. using a B-type rotational viscometer The solution is stirred for 10 minutes so that it has a concentration of 0.5% (W / W) in ion-exchanged water at 800-1800 mPa · s and 80 ° C, and dissolved, then 6 rpm at 20 ° C using a B-type rotational viscometer Thickener whose ratio (X / Y) of the viscosity (X) when measured by (60) and the viscosity (Y) when measured by 60 rpm is 6 to 10 2. The post-fero frozen bread dough according to claim 1, wherein the thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the frozen bread dough is 0.2 to 4.5. 3. The post-ferro frozen dough according to claim 1 or 2, wherein the thickener is welan gum and / or diutan gum. The modifier contains 5 to 42% by weight of thickener and 8 to 58% by weight of diacetyl tartaric acid monoglyceride, and contains 0.2 to 4.5 of thickener / diacetyl tartaric acid monoglyceride (dry weight ratio). An improver for use in post-fero frozen post-frozen bread dough after final fermentation.
Thickener: After stirring and dissolving in ion-exchanged water at 80 ° C. for 10 minutes so that the concentration becomes 1% (W / W), viscosity measured at 60 rpm at 20 ° C. using a B-type rotational viscometer The solution is stirred for 10 minutes so that it has a concentration of 0.5% (W / W) in 800 to 1800 mPa · s and 80 ° C. ion-exchanged water and dissolved, and then dissolved at 20 ° C. using a B-type rotational viscometer Thickener whose ratio (X / Y) of viscosity (X) when measured by 6 rpm and viscosity (Y) when measured by 60 rpm is 6 to 10 The modifier according to claim 4, wherein the thickening agent is welan gum and / or dayutan gum. The bread by which the frozen bread dough after grilling in any one of Claims 1-3 was heat-cooked.