JP3052362B2 - Manufacturing method of frozen bread dough - Google Patents

Description

The present invention relates to a method for producing frozen bread dough.

[Related Art] Recently, bread dough is stored frozen, thawed in a bread store and baked to provide consumers with freshly baked bread.
So-called bake-off bakery is becoming popular.
Behind this are rationalization of baking (mass-intensive production, consolidation of factory equipment, cost reduction, expansion of sales and delivery range, etc.) and improvement of working conditions (elimination of late night, early morning, holiday work, shortening of working hours, etc.) and so on. Here, the frozen bread dough refers to a dough for baking or confectionery (hereinafter referred to as bread dough) containing flour, water and yeast as essential components, and, if necessary, a sweetener, a salt, a leavening agent and other components. It is frozen. In making bread with the frozen bread dough,
The following method is exemplified.

1) Dough freezing method: Bread dough is frozen as it is, and after thawing, division, molding, scenting (final fermentation) and baking are performed. 3) Molded dough freezing method: Bread dough is divided and molded, then frozen, thawed after thawing, and baked. 4) Post-doughing freezing method: Bread dough is divided, molded, and after the simmering process. Freezing, baking after thawing [Problems to be Solved by the Invention] However, when the frozen bread dough is stored for a long time, the dough time of the dough is significantly prolonged, the inner phase of the bread is deteriorated, the outer phase of the bread is rough, and the bread volume is reduced. Problems such as deterioration, texture deterioration such as hardening and rubbing, and distortion of the bread shape are caused.

Causes include freezing damage of yeast due to ice crystal growth under frozen storage, freeze denaturation of wheat protein and disruption of gluten network structure, reduction of gluten disulfide bond by reduced glutathione leaking from freeze-protected yeast (Tanaka Yasuo: Food and low temperature, 10 (1), 2 (198
Four)).

For this purpose, it has been known for some time to reduce the amount of water in bread dough, increase the amount of yeast, use freeze-tolerant yeast, and increase the content of sugars and fats such as sucrose (Yoshifumi Kanda: Food and Chemistry, autumn edition of 1982, 27 (1982)), and the types of breads targeted are limited in terms of taste and texture. On the other hand, a method of suppressing ice crystal growth by forming uniform and fine ice crystals by rapid freezing (JP-A-59-11134) or potassium bromate or ascorbic acid (dehydroascorbic acid in bread dough) A method of avoiding the effect of reduced glutathione by adding an oxidizing agent such as E.Varriano-
Marston et al .: Baker's Digest, 54 (1), 32 (198
0), JP-A-63-254940, etc.).

However, these methods do not provide frozen bread dough that has sufficient quality and can be stored for a long time.

Means for Solving the Problems Accordingly, the present inventors have conducted various studies to provide a frozen bread dough improving agent having a sufficient effect, and as a result, when a specific sugar and / or sugar alcohol is used, the frozen bread dough is used. It has been found that the present invention has a remarkable effect in suppressing the deterioration of the present invention, and has reached the present invention. Here, the frozen bread dough improving agent refers to a product having specific properties for improving the volume, shape, external phase, internal phase, texture, and the like of a product obtained by baking the frozen bread dough after thawing.

That is, the gist of the present invention is to provide a method for producing dough, wherein non-reducing homo-oligosaccharides and / or reduced oligosaccharides of disaccharide alcohols or more are added to the cereal flour in an amount of from 0.2 to 3%. 20% by weight, kneaded with bread ingredients such as flour, water, yeast and the like, followed by freezing.

 Hereinafter, the present invention will be described in detail.

The non-reducing homo-oligosaccharide having glucose as a constituent monosaccharide or more as a constituent monosaccharide in the present invention is a straight-chain and / or branched saccharide having a degree of polymerization of constituent glucose of 3 or more and not subjected to hydrogenation reduction. Such non-reducing oligosaccharides are homo-oligosaccharides in which the constituent glucose is the same species, and are a single product or a mixture of these saccharides.

Examples of homooligosaccharides include glucose as a constituent monosaccharide and maltodextrins composed of α-1,4 ′ glucosidic bonds, isomaltodextrins composed of α-1,6 ′ glycosidic bonds,
Panoses composed of α-1,4 ′ glycosidic bonds and micro α-1,6 ′ glycosidic bonds, nigerooligosaccharides composed of α-1,3 ′ glycosidic bonds, and α-1,2 ′ glycosidic bonds Composed kojibiose and the like.

Particularly preferred non-reducing oligosaccharides in the present invention are isomaltodextrins. There are various types of commercially available isomaltdextrins, and a very common composition is a mixture of isomaltdextrins having a sugar composition of 30% by weight or more as a sugar composition. Is preferably used. If the degree of polymerization of the constituent monosaccharides is too large, the hydration state of the wheat protein tends to be destroyed. Therefore, a preferable degree of polymerization is selected from the range of 3 to 5. Therefore, the content of the saccharide having a degree of polymerization of 6 or more is usually 10% by weight or less, preferably 4% by weight or less.

On the other hand, disaccharide alcohols or more reduced oligosaccharides are non-reduced oligosaccharides whose constituent monosaccharides have a degree of polymerization of 2 or more non-reduced oligosaccharides obtained by hydrogenation reduction in a conventional manner. Sugar alcohol. There is no restriction on the presence or absence of branching and the type of constituent monosaccharide, and a mixture may be used.

Particularly preferred reduced oligosaccharides in the present invention are reduced maltodextrins and reduced isomaltodextrins. These are also commercially available in various compositions. As a general composition, a mixture of reduced maltodextrins having a reduced maltodextrin phosphate content of 50% by weight or more as a sugar composition, and a disaccharide alcohol A mixture of reduced isomatodextrins having a reduced sugar content of 45% by weight or more as a sugar composition is preferably used. Among them, those in which the sugar composition of the sugar alcohol having a degree of polymerization of the constituent monosaccharide of 5 or more is 10% by weight or less are particularly preferable.

In the present invention, the amount of the non-reduced oligosaccharide and / or the reduced oligosaccharide is slightly different depending on the composition of the dough, the type of cereal flour, the place of production, the harvest time, the temperature and period of frozen storage, etc. To 20% by weight, preferably 3 to 10% by weight in consideration of the effect on sweetness. Furthermore, when a non-reducing oligosaccharide and a reducing oligosaccharide are used in combination, the weight ratio is usually 0.3 to 3.0 parts by weight, preferably 0.8 to 1.7 parts by weight of the reducing oligosaccharide to 1 part by weight of the non-reducing oligosaccharide. Is appropriately selected from the range.

In addition, the frozen bread dough improver of the present invention, like conventional bread dough improvers, sugars, sugar alcohols, polysaccharides,
Non-carbohydrate sweeteners, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), emulsifiers, oxidizing agents, reducing agents, organic acids or their salts, inorganic salts, oxygen, yeast foods, etc. are appropriately mixed and used. In such a case, the effect of each additive is sufficiently exhibited without being impaired.

The raw cereal flour applied to the method for producing a frozen bread dough of the present invention includes wheat flour, barley flour, rye flour, corn flour, and the like, and can also be used for a mixture thereof. In addition, the method for producing frozen bread dough of the present invention is particularly effective for lean dough such as white bread and European-style hard-baked bread. However, rolls (table roll, buns, butter roll, etc.) Bread (muffins, rusks, etc.), steamed breads (meatballs, bean pastes, etc.), confectionery breads, bakery doughs such as croissants, Danish pastries, etc., confectionery fabrics such as cookies and biscuits, pizza crust, skins such as dumplings and shrimp Is also applicable.

In addition, the manufacturing method of the frozen bread dough of the present invention is a direct kneading method,
It is applicable to any baking method such as the sponge method,
In the kneading process, cereal flour such as flour and water as main raw materials and water, and yeast, sugar, sodium chloride, fats and oils as auxiliary materials,
It is added and kneaded simultaneously or sequentially with dairy products. In addition, the dough can be frozen by any of the dough freezing method, the divided dough freezing method, the molded dough freezing method, and the after-frozen freezing method, and the freezing method is a freezing method using a liquid nitrogen tunnel freezer, a contact freezer, and an air blast freezer.
Alternatively, any freezing method such as freezing in a freezer can be applied, but rapid freezing is desirable.

The frozen bread dough stored in a frozen state can be thawed at a desired time, laid down if necessary, fermented, baked through a scenting step, and the like, and made into a product.

In the method for producing frozen bread dough of the present invention, a non-reducing oligosaccharide having a specific degree of polymerization and / or a reducing oligosaccharide controls the hydration state of wheat protein in the kneading step of bread dough to form a good gluten matrix structure. Further, it is considered that the freezing point of the bread dough in the frozen storage step and the regularity of the arrangement of water molecules in the dispersed phase are improved, thereby improving the stability of the wheat protein and inhibiting the growth of ice crystals.

[Effects of the Invention] The frozen bread dough produced by the method for producing frozen bread dough of the present invention is more resistant to yeast freezing and frozen wheat protein due to ice crystal growth under frozen storage than those produced by the conventional method. Since denaturation and destruction of the gluten network structure are unlikely to occur, long-term frozen storage is possible. In other words, it is difficult to cause problems such as remarkably prolonging the stir time of the dough after thawing, deterioration of the inner phase of bread, rough skin of the outer phase of bread, reduction of bread volume, deterioration of texture, distortion of bread shape, etc. Brings breakthrough benefits to the industry.

Furthermore, since the method for producing frozen bread dough of the present invention does not adversely affect the flavor of the product, it shows the same flavor, taste, and quality as products produced from bread dough immediately after production,
There is no inferiority.

[Examples] Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the present invention.

Examples 1 to 5, Comparative Examples 1 to 3 [Basic formulation] Flour “Eagle” (trade name, manufactured by Nippon Flour Milling Co., Ltd.) 250.0 parts by weight Sodium chloride (special grade, manufactured by Kishida Chemical Co., Ltd.) 4.5 parts by weight Granulated sugar ( 10.0 parts by weight Shortening "Crisco" (trade name, manufactured by Procter & Gamble) 10.0 parts by weight Dry yeast "Super Camellia" (trade name, manufactured by Nisshin Flour Milling Co., Ltd.) 3.0 parts by weight Skim milk powder (Morinaga Milk Industry Co., Ltd.) 5.0 parts by weight Water 177.5 parts by weight ^{* * The} frozen bread dough modifier added later is 100 solids.
%. When the modifier contains water, the total amount of water is indicated.

As shown in Table 1, various sugars (frozen bread dough improvers) were added to the above-mentioned basic compound so that the weight of flour was 6% by weight in terms of solid content.

Then, the mixture was kneaded with a home auto bakery (FAB-72, Funai Electric Co., Ltd.) for 18 minutes to prepare bread dough. The obtained bread dough was filled in a polyethylene bag, frozen in a freezer at -80 ° C to produce a frozen bread dough, and stored in a freezer at -26 ° C for 7 days. After storage, thaw at 25 ° C for 2 hours and use home auto bakery (FAB-72) for first fermentation, second kneading, second fermentation, rounding, molding fermentation,
The product was obtained through the steps of firing and heat removal.

The product was evaluated after storage at 25 ° C. overnight, and the volume (ml) and the hardness of the internal phase (gwf) were measured. The volume was determined by the rapeseed replacement method, and the hardness was measured by Leonor RE-3305.
(Yamaden Co., Ltd.), using a disc-shaped plunger with a diameter of 30 mm, compressing the internal phase of a 40 x 40 x 25 mm rectangular parallelepiped
It was measured as a load when 25% strain was applied at 1 mm / sec.

The results are shown in Table 1. In the bread manufactured using the frozen bread dough prepared by adding the frozen bread dough improving agent of the present invention, reduction in volume due to frozen storage of the bread dough and hardening of the bread inner phase were suppressed. Further, deterioration of the inner phase of the bread, roughening of the outer phase of the bread, and distortion of the bread shape were effectively suppressed. Furthermore, the improver for frozen bread dough of the present invention showed the same flavor, taste, and quality as products manufactured from bread dough immediately after the manufacture, and was comparable.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A21D 6/00 A21D 2/18

Claims (1)

(57) [Claims] 1. A method of producing bread dough, wherein non-reduced homo-oligosaccharide having glucose as trisaccharide or higher and / or reduced oligosaccharide as disaccharide alcohol or higher is added in an amount of 0.2 to 20% by weight to flour, A method for producing a frozen bread dough, comprising kneading together with bread ingredients such as flour, water, yeast, and the like, followed by freezing.