JP2920428B2 - Production method of yeast fermented food and its frozen product - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented yeast food and a frozen product thereof, and more particularly, to a method for producing a fermented yeast food such as bread using flour or medium flour as a main raw material and a frozen product thereof. About.

[0002]

2. Description of the Related Art Flour milled from domestic normal wheat; American western white, soft red winter, and Australian standard white is generally called light flour or medium flour. Limited to the production of noodles, and when these are used in combination with yeast fermented foods such as bread, the main raw material is only strong flour, and the amount of flour and medium flour used is 30% of the total flour.
In fact, it was less than% by weight (hereinafter, "% by weight" is simply referred to as "%").

[0003] The flour and medium flour have a protein content of 10%.
Since the quality of gluten is low, the bread is extremely small in volume, and the bread is extremely small in volume and the appearance is poor. This is because the texture of the food is changed and the commercial value is not recognized at all.

[0004] On the other hand, when a yeast fermented food is produced by adding a small amount of a flour or a medium flour, there is a tendency that a crisp, crisp and mouth-melting texture is obtained.
However, it is necessary to use a large amount of 50% or more in order to conspicuously impart this feature to the product, but this is practically impossible for the above-mentioned reason.

[0005] In recent years, attention has been paid to rapid cooking using a microwave oven. With the rapid spread of microwave ovens, various frozen foods have been developed, and yeast fermented foods such as bread are no exception.

[0006] However, as described above, the frozen product of the conventional yeast fermented food using strong flour as a main raw material is liable to cause excessive water scattering and excessive protein denaturation when cooked in a microwave oven. The sensation was hard, with strong tackiness and grind, and often had poor crispness and even inferior flavor.

[0007] In order to improve such disadvantages, a method of mixing a small amount of flour or starch with a strong flour, a method of using only a medium flour and a light flour, and the like have been attempted.

[0008] However, in the case of such a conventional method,
Eating a thawed product reduces stickiness, grind and hardness, and improves crispness.However, on the other hand, it has the drawback that the moisture retention of the product is reduced and the product is easy to dry and ages faster. It was easy to be dumpling and the mouth melted poorly.

Moreover, since the protein content in the dough is low,
The flavor and baking color of the product obtained by reducing the amount of amino acids produced during the production of the yeast fermented food were inferior.

[0010]

Therefore, the present inventor has sought to obtain a large bread volume even if the protein content is low, without impairing the appearance and commercial value, and at the same time, the unique properties of the flour and the medium flour. As a result of repeated studies to obtain a yeast fermented food having a good texture, flavor and the like, and a suitable texture even by heating with a microwave oven, and a frozen product thereof, the present invention was completed. Things.

[0011]

That is, the present invention is characterized in that in the medium-type bread making method, wheat flour having a protein content of 6.5 to 10% is used, and the medium-type fermentation is performed for 8 to 24 hours. A method for producing a fermented yeast food and a method for producing a frozen product comprising freezing the fermented yeast food.

[0012] The medium-type bread-making method is a bread-making method in which a part or the whole amount of flour is used as the medium-type bread, and the sweetened medium-type method and the full flavor method are also one of these.

The wheat flour used in the present invention has a protein content in the range of 6.5 to 10%. If the protein content is out of this range, a crisp and crisp, well-melted one cannot be obtained. With such a protein content, wheat flour, not only flour and medium flour, but also flour can be used in appropriate combination, but when used together with flour, the content of flour and / or flour is used. 50
% Is preferably used.

When a frozen yeast fermented food is produced, durum wheat flour is blended and used as the flour within the above-mentioned range of protein content. This is advantageous in obtaining a product of

[0015] In the present invention, a part of or all of the flour is mixed with yeast, yeast food, water and, if necessary, auxiliary materials such as salt, sugar, oils and fats to produce medium seeds. However, in this case, the medium seed fermentation for 8 to 24 hours, preferably 14 to
It takes 18 hours. If the fermentation time is shorter than this, since the protein content is low, sufficient gluten-forming ability cannot be obtained, and the product becomes small in volume and cannot achieve its purpose. On the other hand, when the fermentation time is longer than this, the fermentation becomes excessive, which is not preferable.

In the present invention, it is preferable to use the whole amount of the saccharide used in the medium seed, since a yeast-fermented food having a better texture can be obtained.

As a specific method of fermenting for such a long time, it is preferable to limit the amount of yeast used for the sponge so as not to cause excessive fermentation. In particular, it is preferable that 1 to 10% is blended and used in the medium type, and the remaining yeast is blended and used in the main kneading. Specifically, it is preferable to mix and use about 0.01 to 0.3% of yeast in the medium seed based on the total weight of the flour used in the medium seed bread making method.

After the sponge fermentation, the remaining necessary raw materials are added to the sponge dough in accordance with the sponge method, and the steps of main kneading, floor time, division, bench time, molding, proofing, and baking are performed. Perform as needed to obtain a yeast fermented food.

The yeast fermented food thus obtained is appropriately frozen according to a conventional method. The freezing temperature includes both a low temperature in a range where the yeast fermented food does not freeze and a low temperature until the yeast fermented food is frozen. By this freezing process, a refrigerated product, a chilled product, a frozen product, or the like of the yeast fermented food is obtained.

[0020]

EFFECTS OF THE INVENTION The fermented yeast food obtained by the present invention has a large volume, good appearance, internal phase, crispness, and texture such as melting in the mouth, and is of high commercial value.

In addition, the frozen product of the present invention obtained by freezing it does not cause the strength, gumminess or abnormal hardness of heat even when it is cooked in a microwave oven.
Savory yeast fermented foods can be restored.

[0022]

The present invention will be further described below with reference to Examples, Comparative Examples and Test Examples.

Example 1 A bread was prepared according to the following composition and steps. (i) Mixed type (%) Main kneading (%) Strong flour 50- (Protein content 12.5%) Light flour 50-(Protein content 7.0%) Yeast 0.01 2.5 Yeast food 0.15-Salt-2 Sugar 8- Shortening 6-skim milk powder 2-water 42 7 (Note: average protein content of the used flour 9.8%) (ii) Process-Medium fermentation mixing time Low speed 6 minutes Kneading temperature 24 ° C Fermentation room temperature 27 ° C Fermentation time 16 hours Main kneading Mixing time Low speed 6 minutes Kneading temperature 26 ° C ・ Floor time 20 minutes ・ Divided weight 290g / piece × 3 (2 loaf type) ・ Bench time 10 minutes ・ Molding hand rounding ・ Huiro Conditioning temperature 38 ° C, humidity 80% time 50 minutes ・ Baking temperature 210 ° C Time 30 minutes

Comparative Example 1 Only strong flour (protein content 12.5%) (10%
0%) was used in the same manner as in Example 1 to produce bread.

Example 2 French bread was produced according to the following formulation and process. (i) Blended seed mix (%) Main kneading mix (%) Neutral flour 100-(protein content 9.0%) Yeast 0.01 1.5 Yeast food 0.15-Salt-2 Sugar 1-Malt syrup 0.5-Water 42 13

Comparative Example 2 In the same manner as in Example 2 except that 45% of medium flour (9.0% protein content) and 55% of strong flour (12.5% protein content) were used as the flour (average protein content: 10.9%). French bread was manufactured.

Example 3 A confectionery bread was manufactured according to the following composition and steps. (I) Mixed seed mix (%) Main kneading mix (%) Light flour 90- (protein content 7.0%) Strong flour 10-(protein content 12.5%) Yeast 0.23 Yeast food 0. 15-salt-0.8 isomerized sugar 33-malt syrup 0.1-shortening 10-skim milk powder 2-whole egg 20-water 132 (Note: average protein content of used flour 7.6%) (ii) Step・ Medium seed fermentation mixing time Low speed 10 minutes Kneading temperature 24 ° C Fermentation room temperature 27 ° C Fermentation time 18 hours ・ Main kneading mixing time Low speed 6 minutes Kneading temperature 26 ° C ・ Floor time 40 minutes after punching, further 20 minutes ・ Division Weight 40 g / piece. Bench time 10 minutes ・ Molding and filling 20g / piece of molding filling (bean paste) ・ Heuling condition Temperature 38 ° C, Humidity 80% Time 55 minutes ・ Baking temperature 210 ° C Time 10 minutes

Comparative Example 3 Confectionery bread was produced in the same manner as in Example 3 except that the fermentation time for the medium seed was changed to 7 hours.

Example 4 A butter roll was produced according to the following composition and steps. (i) Ingredient blend (%) Main kneading (%) Light flour 100-(protein content 7.0%) Yeast 0.05 3 Yeast food 0.15-Salt-1.6 Isomerized sugar 16-Malt syrup 0.1-Shortening 12-Degreasing Milk powder 2-whole egg 12-water 29 6

Comparative Example 4 A butter roll was produced in the same manner as in Example 4 except that the fermentation time for the medium seed was set to 26 hours.

Example 5 A Danish pastry was manufactured according to the following composition and steps. (I) Mixed seed mix (%) Main kneading mix (%) Light flour 100-(protein content 7.0%) Yeast 0.14 Yeast food 0.2-Salt-0.8 Sugar 20-Malt syrup 0.1-shortening 20-skim milk powder 2-whole egg 20-water 258 Butter for roll-in-50 (ii) process-Medium-seed fermentation mixing time low speed 10 minutes kneading temperature 23 ° C fermentation room temperature 27 ° C fermentation time 18 Time ・ Main kneading Mixing time Low speed 6 minutes Kneading temperature 26 ° C ・ Floor time 20 minutes ・ Cooling -20 ° C for 40 minutes ・ Roll-in The dough is spread flat, wraps the roll-in butter and folds three times three times ・ Cooling 40 minutes at -20 ° C ・ Divided molding Weight 40g / piece [filling (paste) 20g / piece] ・ Heuling condition Temperature 32 ° C, humidity 80% Time 45 minutes ・ Baking Temperature 210 ° C Time 12 minutes

Comparative Example 5 Only strong flour (12.5% protein content) (10%
0%) was used to produce a Danish pastry in the same manner as in Example 5.

Test Example 1 Examples 1, 2, 3, 4, 5 and Comparative Examples 1, 2, 3, 4,
The quality evaluation of the product obtained in 5 was performed by 30 panelists based on the evaluation criteria table shown in Table 1. In addition, a preference test was performed by a two-choice method. The results are as shown in Table 2.

[Table 1]

[Table 2]

Example 6 A frozen hot dog roll was manufactured according to the following formulation and process. (i) Mixed seed mix (%) Main kneading mix (%) Durum flour 50- (protein content 13.0%) Light flour 50-(protein content 7.0%) Yeast 0.01 2.5 Yeast food 0.15-Salt-2 Sugar 8- Shortening 6-skim milk powder 2-water 42 7 (Note: average protein content of used flour 10.0%)

Comparative Example 6 A frozen hot dog roll was produced according to the following composition and steps. (i) Ingredient mixture (%) Main kneading (%) Durum flour 50- (protein content 13.0%) Light flour 50-(protein content 7.0%) Yeast 2-Yeast food 0.15-Salt-2 Sugar-8 Shortening −6 Skim milk powder −2 Water 52 5 (Note: Average protein content of used flour 10.0%) (ii) Process ・ Medium fermentation mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature 24 ° C Fermentation room temperature 27 ° C Fermentation time 3 hours ・ Main kneading mixing time Low speed 2 minutes, medium speed 6 minutes and high speed 2 minutes (All-in-mix) Kneading temperature 27 ° C ・ Floor time 20 minutes ・ Division weight 60g / piece ・ Bench time 10 minutes ・ Forming roll・ Wheeling conditions 38 ℃, 80% humidity, 50 minutes ・ Baking temperature 210 ℃, 10 minutes ・ Frozen, frozen -40 ℃, 30 minutes

Test Example 2 The frozen hot dock rolls obtained in Example 6 and Comparative Example 6 were heated and thawed for 1 minute in a microwave oven in a frozen state.
Tables 3 and 4 show the quality evaluation of the thawed hot dock rolls.
The evaluation was carried out with 30 panelists based on the evaluation criteria table shown in (1).
Table 5 shows the average results.

[Table 3]

[Table 4]

[Table 5]

Example 7 A frozen soft roll for cooking was manufactured according to the following composition and steps. (i) Mixed seed mix (%) Main kneading mix (%) Durum flour 30-(protein content 14.0%) Light flour 40 30 (protein content 7.0%) Yeast 0.01 2.5 Yeast food 0.15-Salt-1.8 Sugar-12 Shortening −10 Skim milk powder −2 Water 38 17 (Note: Average protein content of used flour 9.1%)

Comparative Example 7 A frozen cooking soft roll was produced according to the following composition and steps. (i) Ingredient Ingredient blend (%) Main kneading blend (%) Durum flour 30-(Protein content 14.0%) Soft flour 40 30 (Protein content 7.0%) Yeast 2.51-Yeast food 0.15-Salt-1.8 Sugar-12 Shortening −10 Skim milk powder −2 Water 40 15 (Note: Average protein content of used flour 9.1%) (ii) Process ・ Medium seed fermentation Mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature 24 ° C Fermentation room temperature 27 ° C Fermentation time 3 hours ・ Main kneading mixing time Low speed 2 minutes, medium speed 6 minutes and high speed 2 minutes (All-in-mix) Kneading temperature 27 ° C ・ Floor time 20 minutes ・ Division weight 60g / piece ・ Bench time 10 minutes ・ Forming roll・ Wheeling conditions 38 ℃, 80% humidity, 50 minutes ・ Baking temperature 210 ℃, 10 minutes ・ Frozen, frozen -40 ℃, 30 minutes

Test Example 3 The soft roll for freezing and cooking obtained in Example 7 and Comparative Example 7 was heated and thawed for 1 minute in a microwave oven in a frozen state.
Tables 3 and 4 show the quality evaluation of the thawed soft rolls for cooking.
The evaluation was carried out with 30 panelists based on the evaluation criteria table shown in FIG. Table 6 shows the average results.

[Table 6]

Example 8 A frozen cooking hard roll was manufactured according to the following composition and steps. (i) Ingredient mixture (%) Main kneading (%) Durum flour 30-(protein content 14.0%) Light flour 20 50 (protein content 7.0%) Yeast 0.01 2.5 Yeast food 0.15-Salt-1.8 Sugar 2- Shortening 2-skim milk powder 1-water 27 27 (Note: average protein content of used flour 9.1%)

Comparative Example 8 A frozen cooking hard roll was produced according to the following composition and steps. (I) Mixed seed mix (%) Main kneading mix (%) Durum flour 30-(protein content 14.0%) Soft flour 2050 (protein content 7.0%) yeast 2.51-yeast food 0. 15-salt-1.8 sugar-2 shortening-2 skim milk powder-1 water 2826 (Note: average protein content of used flour 9.1%) (ii) process-Medium fermentation mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature 24 ° C Fermentation room temperature 27 ° C Fermentation time 3 hours ・ Main kneading mixing time Low speed 2 minutes, medium speed 6 minutes and high speed 2 minutes (All in mix) Kneading temperature 27 ° C ・ Floor time 20 minutes ・ Division Weight 60g / piece ・ Bench time 10 minutes ・ Molding Molding into a bun shape ・ Wheeling condition Temperature 38 ° C, Humidity 80% Time 50 minutes ・ Baking temperature 210 ° C Time 10 minutes・ Freezing Freezing -40 ℃, 30 minutes

Test Example 4 The frozen hard rolls for cooking obtained in Example 8 and Comparative Example 8 were heated and thawed for 1 minute in a microwave oven in a frozen state.
Tables 3 and 4 show the quality evaluation of the thawed cooking hard rolls.
The evaluation was performed by 30 panelists based on the evaluation criteria shown in (1).
Table 7 shows the average results.

[Table 7]

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Takeshi Iwakura 4-40-4 Kami Aso, Aso-ku, Kawasaki City, Kanagawa Prefecture Skyheim 203 (72) Inventor Jun Ohashi 4-26, Nishimachi, Kashiwa-shi, Chiba Prefecture (72) Invention Person Satoshi Nomura 19-2 Ueki, Kamakura City, Kanagawa Prefecture Ars Kamakura Ueki A-603 (56) References JP-A-2-268635 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (5)

(57) [Claims] 1. The method according to claim 1, wherein the protein content is 6.
5 to 10% by weight of wheat flour and medium fermentation of 14 to
A method for producing a yeast fermented food, which is carried out for 18 hours. 2. In the sponge baking method, the whole amount of saccharide used is mixed with sponge and the protein content is 6.5 to 10%.
A method for producing a yeast-fermented food, wherein the fermentation of yeast is carried out for 8 to 24 hours by using wheat flour by weight. 3. The method for producing a yeast fermented food according to claim 1, wherein durum flour is blended. 4. A method according to claim 1, wherein 0.3 to 15% by weight of the yeast to be used is mixed with the medium and the remaining yeast is mixed and used in the main kneading.
Or the method for producing a yeast fermented food according to 3. 5. A method for producing a frozen yeast fermented food, comprising freezing the yeast fermented food obtained in claim 1, 2, 3 or 4.