JP3163363B2 - Manufacturing method of refrigerated dough for bread and bread - 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 dough and breads. More specifically, the present invention relates to a method for producing bread dough and bread containing bread yeast belonging to the genus Saccharomyces, which has low-temperature sensitivity and does not decrease fermentation ability even when the bread dough is stored under refrigeration.

[0002]

2. Description of the Related Art A typical bread manufacturing process comprises the steps of kneading dough, pre-fermentation, dough division, molding, roasting (smelling) fermentation, and baking.
2. Description of the Related Art A streamlining process has been performed in which bread dough is frozen and stored, and the frozen and stored bread dough is thawed and then baked to supply freshly baked bread in a short time. In the above-mentioned dough freezing method, dough is divided or frozen in most cases. When the dough after roasting and fermenting is frozen, if this is thawed and baked as it is,
Problems such as wrinkling on the surface of the baked bread product, reduction in volume, deterioration in flavor and texture, and the like occur. Therefore, conventionally, at the stage of dividing the dough or at the stage of molding the same, the bread dough before the roasting is frozen, and after the thawing, the bread dough is expanded again by sufficiently roasting the bread dough. The purpose of the present invention is to minimize the deterioration of quality such as a decrease in volume and a generation of wrinkles in bread products after baking.

[0003] However, even if the above-mentioned freezing before roasting and the improvement of the blending of the raw materials and the manufacturing method, etc., the freezing failure occurs in the dough and yeast more or less, and the roasting is sufficiently taken. Bread that has been baked also suffers from quality problems due to freezing problems such as skin (spots) due to this freezing obstacle, wrinkles on the surface, or a decrease in volume due to a decrease in the gas content in the dough. Remains. Therefore, if low-temperature refrigeration can be performed without freezing the dough, the above-described problem of the freezing obstacle would be completely eliminated, but the conventional dough could not be refrigerated and stored.

Further, in the case of a conventional freezing method, the dough stored frozen must be thawed at room temperature for 3 to 5 hours or in a refrigerator overnight. Therefore, if the bread dough is not frozen and can be stored refrigerated, there is no danger of freezing as described above, and the thawing operation after storage is not required, so that the bread making process can be labor-saving and streamlined.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a refrigerated dough for bread and bread using a baker's yeast, which does not reduce the fermentation power even if the dough can be refrigerated without changing the conventional production process and the mixing ratio. It is an object of the present invention to examine the production methods of such products and to eliminate the risk of freezing failure as in conventional freezing methods, to eliminate the thawing operation after storage, and to achieve labor saving and rationalization of the baking process.

[0006]

Means for Solving the Problems The present inventor has considered that the difference in temperature sensitivity may be related to the fermentation power of refrigerated dough, and as a result of various studies, it has been found that fermentation can be performed even after cold storage and refrigerated storage. By using a strain that does not decrease in power, it was found that a superior refrigerated bread dough could be obtained, and the present invention was completed.

[0007] That is, the present invention is to pre-ferment the bread dough and store it in a refrigerated state using bread yeast belonging to the genus Saccharomyces, which is sensitive to low temperatures and whose fermentability does not decrease even after the bread dough is stored in a cold storage. Refrigerated dough for bread and a method for producing bread using the refrigerated dough.

[0008] The baker's yeast used in the present invention is a yeast belonging to the genus Saccharomyces. Typical examples are Saccharomyces cerevisiae, Saccharomyces ubalum,
Saccharomyces shebaerieri and the like. In addition,
The present invention is also applicable to baker's yeast other than Saccharomyces, such as Torulaspora sp. (For example, Torulaspora del Brutzki (former name: Saccharomyces rosei)) and Kluberomyces thermotolerance.

Further, the baker's yeast used in the present invention must be one belonging to the genus Saccharomyces and has a low-temperature sensitivity and a property such that the fermentability does not decrease even when the bread dough is stored in a refrigerator. The term "low-temperature sensitivity" as used herein refers to a property that does not grow at 15 ° C. or lower in a normal medium or that growth is significantly suppressed. The term “refrigerated storage” as used in the present invention refers to storage in a low temperature range of −5 ° C. to 15 ° C. As a specific baker's yeast used in the present invention,
For example, Saccharomyces cerevisiae FERM P-
12916. This strain was isolated from a commercial baker's yeast (FD strain manufactured by Oriental Yeast Co., Ltd.) and
S: Characteristics and identification (JABAR
NETT, RWPAYNE & D.YARROW / Cambridge University P
ress 1983), and obtained by mutation treatment using Saccharomyces cerevisiae identified as the parent strain. The parent strain for the mutation treatment may be any of commercially available baker's yeasts for bread dough, high sugar dough, frozen dough, sugar-free dough, and the like, and yeasts isolated from nature. As the mutation treatment method, a UV treatment method, a nitrosoguanidine (NTG) treatment method, or the like can be used in addition to the usual ethyl methanesulfonate (EMS) treatment method. It is also possible to obtain a stable mutant of the present invention by natural mutation. One experimental example of the method for obtaining the mutant strain of the present invention is described below.

[0010]

[Experimental example] The cold-sensitive mutant was obtained by using a commercially available baker's yeast (FD strain manufactured by Oriental Yeast) as a parent strain.
This was achieved by performing a mutation treatment using MS. For this, the parent strain was first cultured at 28 ° C. for 2 days in Fowell's sporulation medium (sodium acetate 0.4%, agar 2%, pH 6.7) to form ascospores. At 57 ° C, 1
Vegetative cells were killed by heat treatment for 0 minutes to obtain only monophasic strains. This single-phase strain was transferred to a YM agar medium (glucose 1%,
After culturing at 28 ° C. for 2 days on yeast extract 0.3%, malt extract 0.3%, polypeptone 0.5%, agar 2%, pH 5.0), EMS treatment (3% EMS, 90 minutes, 28%) ℃)
Was done. Next, sodium hyposulfite was added to a final concentration of 5% to neutralize EMS, and the cells were washed, diluted appropriately and plated on a YM agar medium (master plate). Colonies that had grown at 28 ° C. for 2 days were transferred to another YM agar medium (replica plate) by a replica method, and cultured at 10 ° C. for 2 weeks. A low-temperature-sensitive single-phase strain was obtained by expanding colonies that cannot grow on the replica plate at 10 ° C. from the master plate. This cold-sensitive monophasic strain is conjugated to another monophasic strain that is not cold-sensitive to obtain a diploid strain, and the above mutation treatment is repeated on this diploid strain to obtain a diploid cold-sensitive mutant. Saccharomyces cerevisiae FERM
P-12916 was obtained.

Next, as a medium for baker's yeast fermentation, a synthetic medium or a natural medium appropriately mixed with a carbon source, a nitrogen source, inorganic salts, and other components necessary for the growth of yeast, which can be commonly used by baker's yeast, is used. Used. As a culturing method, a large amount can be produced by a sugar fed-batch cultivation method using a dense confection used in ordinary baker's yeast. The yeast may be either dry yeast obtained by freeze-drying or pressed yeast obtained by pressing.

The breads of the present invention include breads, confectionery breads, Danish pastries, and all those using baker's yeast as a leavening agent, such as Chinese buns and yeast donuts. The amount of baker's yeast to be used for flour is usually 1 to 5%, and any component other than baker's yeast can be added in an appropriate amount as long as it does not impair the original activity of baker's yeast as in the case of ordinary bread dough. . Specifically, the components include sugar and oils and fats. Since these have a protective effect on baker's yeast, conventional freeze-tolerant strains have been limited to use in frozen dough rich in the component. However, in the refrigerated dough of the present invention, the fermentability after refrigerated storage does not decrease even with the ingredient-lean dough. Refrigerated bread dough is mixed with bread dough, pre-fermented, divided and molded as necessary, and then rapidly cooled to -5C to 1C.
Store refrigerated at 0 ° C. As for bread making, the refrigerated bread dough is roasted (simmered) and baked.

The bread produced by the conventional method using the refrigerated bread dough of the present invention is superior in appearance, quality, and flavor to bread produced using ordinary refrigerated bread dough containing baker's yeast.

Next, the present invention will be specifically described with reference to examples.

Example 1 Bread dough was prepared using FERM P-12916, a low temperature sensitive mutant of Saccharomyces cerevisiae, as a baker's yeast. The dough composition and dough preparation conditions are as shown below. The same preparation was performed using a commercially available freezing-resistant yeast (FD strain manufactured by Oriental Yeast Co., Ltd.) as a control.

Formulation: Strong flour 200g 100% Sugar 10g 5% Salt 4g 2% Baker's yeast (water 65-67%) 4g 2% Water 120g 62%

Dough preparation conditions Kneading time: 15-18 minutes (medium speed) Kneading temperature: 28-30 ° C

With respect to the dough prepared as described above, the fermentation power of the refrigerated dough was examined by the following method.

(Refrigerated area) Two 50 g dough balls were fermented (pre-fermented) at 30 ° C. for 2 hours and then degassed.
It was spread with a rolling pin to a diameter of about 6 to 7 cm, wrapped in aluminum foil, stored at -20 ° C for 15 minutes, rapidly cooled, and then refrigerated at 5 ° C. After 30 minutes at 30 ° C., the amount of carbon dioxide generated at 30 ° C. for 3 hours was measured with a rounding thermograph.

(Non-refrigerated area) Two pieces of 50 g dough were immediately measured with a pharmograph for the amount of carbon dioxide generated at 30 ° C. for 3 hours.

Table 1 shows the low temperature sensitive strain FERM P-129.
16 and the control strain (FD strain manufactured by Oriental Yeast Co., Ltd.) show the amount of carbon dioxide gas generated. The fermentation retention of the refrigerated dough is expressed as a percentage of the amount of carbon dioxide gas (B) generated by the 3-hour fermentation in the refrigerated section relative to the amount of carbon dioxide gas (A) generated by the 3-hour fermentation in the non-refrigerated section, that is, B / A * 100. Was.

[0021]

[Table 1]

As is evident from Table 1, the dough prepared using the low-temperature sensitive strain had better fermentability in the refrigerated dough than the bread dough prepared using a commercially available freeze-tolerant baker's yeast (control strain).

[0023]

Example 2 A refrigerated bread dough was prepared using the low-temperature sensitive strain used in Example 1 and a commercially available freezing-resistant yeast. The composition and process are shown below.

Ingredients: Medium-type main kneading Flour (strong flour) 700 g 300 g Sugar-50 g Salt-20 g Shortening-50 g Yeast food 1 g-Yeast 20 g-Water 400 g 250 g

Process: Medium kneading L: 3 minutes M: 3 minutes Kneading temperature 28 ° C Pre-fermentation time 4 hours Main kneading / kneading L: 4 minutes M: 9 minutes Kneading temperature 28 ° C Floor time 20 minutes Bench time 15 minutes

After molding the prepared dough, the temperature is -20 ° C.
And then stored at 5 ° C. After 5 days of storage,
Roasting furnace (40 ° C, RH85%, 70 minutes),
Baking (210 ° C., 23 minutes) was performed to produce bread.

According to a sensory test, bread produced using refrigerated bread dough from a low-temperature sensitive strain has better bread quality and flavor than bread produced using commercially available freeze-resistant yeast. Was.

[0028]

According to the method of the present invention, bread having excellent fermentation power after refrigerated storage and good quality and flavor can be produced, and thus has high industrial utility value.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A21D 8/04 A21D 6/00 A21D 13/00

Claims (3)

(57) [Claims] The present invention relates to a Saccharomyces genus, on a YM agar medium.
Incubate at 28 ° C for 2 days and grow at 10 ° C for 2 weeks
Has low-temperature sensitivity, a property that does not grow
The fermentation retention rate after storage at 5 ° C in the dough is 61.5% or more
Quality baker's yeast. 2. A method for producing refrigerated dough for bread, comprising pre-fermenting bread dough using the baker's yeast according to claim 1 , and storing the dough in a refrigerated state. 3. Pre-fermentation using the baker's yeast according to claim 1.
The refrigerated dough for bread obtained by refrigerated storage of the dough is fermented in a roaster (smell) and then baked .
Process for the preparation of that bread.