JP3450555B2 - Manufacturing method of refrigerated bread dough or frozen bread dough - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to refrigerated or frozen bread dough, a method for producing the same, a method for producing bread using the refrigerated or frozen bread dough, and breads obtained thereby. More specifically, the present invention has a large volume of bread, has a good appearance without the appearance of fish eyes, and has an internal phase, flavor and taste, which makes it possible to obtain high-quality bread, or a refrigerated dough or The present invention relates to a frozen bread dough, a method for producing the same, a method for producing bread using the refrigerated bread dough or the frozen bread dough, and breads obtained thereby.

[0002]

2. Description of the Related Art Breads age quickly and the flavor and texture of freshly baked bread are rapidly lost with the lapse of time after baking. The evaluation of flavor and taste differs depending on the type of bread, but hard rolls such as French bread require a freshly baked flavor and taste. In general, a long time of 6 to 8 hours is required to obtain the final product breads after the bread dough is charged. Therefore, in order to provide consumers with delicious bread in a timely manner, it is necessary to work at night or early in the morning, which deteriorates the working conditions of workers engaged in the bread-making industry and reduces bread-making costs. Inviting rises. In recent years, consumers' demand for fresh bread that is freshly baked or deep-fried is increasing, and moreover, the demand for consumers is also increasing with the increase and variety of bread types. At the same time, there is a growing demand to reduce the manufacturing cost of breads. In the bread-making industry, fresh breads that are freshly baked or deep-fried are being produced while rationalizing and reducing the labor required for high-mix low-volume production and bread manufacturing. It is required to solve the extremely severe problem of supplying consumers in a timely manner.

Then, as one of the methods for solving the above-mentioned problems, there is a use of a low temperature region in a bread making process. The use of the low temperature region in the baking process is roughly divided into two, one is a method usually called a refrigerating dough method and the other is a method called a frozen dough method.

The refrigerated dough method is a method of temporarily refrigerating bread dough to suppress or delay yeast fermentation. The refrigerated dough method further comprises (i) a refrigerated medium seed method in which the medium seed dough is kneaded and then fermented in a refrigerated state, and (ii) the dough at any time after the fermentation step and immediately after the dough dividing step. The dough ball refrigeration method for keeping in a refrigerated state and (iii) the molding refrigeration method for storing the molded dough at a refrigeration temperature are roughly classified. Among these methods, the above-mentioned molding refrigeration method (iii) has attracted attention in recent years. I am collecting. The reason is that the bread dough obtained by the molding refrigeration method is stored in a refrigerating device such as a dough conditioner, taken out from the refrigerating device at the store when necessary and subjected to proof fermentation and then baked or fried. It is possible to provide fresh bread to consumers immediately and in a timely manner.

However, the above (i) to (iii)
In both of the refrigerated dough methods, the maximum refrigerated storage period of the dough is 2 days. This is because the fermentation of yeast is not completely stopped in a low temperature state such as refrigeration temperature, but the fermentation is gradually progressed, the unfavorable influence appears on the dough, and the quality of the final product obtained is deteriorated. In particular, in the case of the refrigerated dough method, white bubbly spots with a satin pattern, which are called fish eyes, often appear on the bread after baking, and the bread volume is reduced, the inner phase is rough, and the baking color is There is a problem in that reddish browning and deterioration of flavor and taste are likely to occur. Among them, fish eyes have a large tendency to appear in so-called "lean combination" breads with a small amount of fats and sugars such as French bread, and sugars, and products with fish eyes appear unattractive,
The product value is significantly reduced.

As a conventional method for preventing the appearance of fish eyes in the refrigerated dough method, it is known to blend glycerin fatty acid ester and / or glycerin fatty acid organic acid ester in the refrigerated bread dough (Japanese Patent Laid-Open No. 63- No. 152935). However, with this method, although the appearance of fish eyes is reduced, the bread does not swell sufficiently and the volume of the bread becomes small.

[0007] For the purpose of obtaining breads of good quality by the refrigerating dough method, yeasts having a fermenting power at the refrigerating temperature significantly reduced as compared with ordinary yeasts, so-called refrigeration-resistant yeasts, etc. have been developed. . However, even if refrigeration-resistant yeast is used, it is not always possible to obtain high-quality breads, and an improved technique capable of producing higher-quality breads is required in the refrigeration dough method.

The other frozen dough method utilizing the low temperature region in the bread making process freezes the dough in the middle of the bread making process, suspends the bread making process, and thaws the dough as necessary. This is a method of restarting the process, and in the bread making industry, the frozen dough method has recently attracted attention from the viewpoints of streamlining production and improving working conditions by eliminating late-night work and early-morning work. The frozen dough method is (i) a block freezing method of freezing the dough after kneading, depending on the time when the dough is frozen,
(Ii) Dough ball freezing method of freezing the divided dough, (iii)
It is roughly classified into four types: a molding freezing method of freezing the dough after molding, and (iv) a freezing method after freezing the dough after proofing. The frozen dough obtained by any of the above methods (i) to (iv) is delivered to a bake-off shop through a distribution channel in a frozen storage state, and thawed there.
After that, after undergoing necessary steps, it is baked or fried to be the final product and placed in stores.

As described above, the frozen dough method has advantages in that it is possible to eliminate late-night work and early-morning work, achieve improved working conditions, and improve productivity. However, since the dough is exposed to a severe temperature condition of freezing, it has many problems as compared with the refrigerated dough method which is a mild low temperature state. One of the major problems caused by the frozen dough method is a problem caused by a freezing disorder of yeast, and the other is a problem caused by a freezing disorder of the dough itself. The freezing tolerance of yeast is significantly reduced as the fermentation time of the dough becomes longer and the frozen storage period becomes longer. Therefore, in the production of frozen dough, fermentation is not generally performed, or a bread making method in which fermentation is suppressed within a short time of 30 minutes is adopted, and the storage period of the finished frozen dough is usually 1 to 2 weeks. , It is distributed in a period of at most one month.

In recent years, a yeast having freezing resistance has been developed as a means for overcoming the freezing disorder of yeast, but the freezing resistance is not sufficient, and the fermentation time is improved until it is carried out in the same manner as in the usual bread making method. However, the bread making method which does not normally perform fermentation is adopted. Therefore, it is impossible to obtain sufficient fermentation by the bread making method using frozen dough, and thus the breads obtained have to have a poor flavor. In addition, for the purpose of improving the freezing resistance of the dough itself, attempts have been made to improve the flours used in the production of the dough, and in general, such as the addition of vital gluten or the use of high protein flour, Although the method of increasing the content is adopted, the fermentation time cannot be extended to the same time as in the ordinary bread making method, and the sufficient effect is not obtained.

Further, for the purpose of improving freezing disorders in the frozen dough method, it has been attempted to make improvements from the viewpoint of the manufacturing process and to use a bread-making improving agent. In particular, Japanese Patent Application Laid-Open No. 6-292498 discloses a method for producing a frozen dough in which the flour dough is fermented for 90 minutes, then rapidly frozen in an environment at -40 ° C, and then stored at a temperature of -20 ° C. Have been described. However, according to this method, although the life of the frozen dough is extended, the appearance of breads is improved, and the flavor and texture are improved to some extent by performing fermentation, the fermentation for 2 hours of the normal direct-baking method is performed. time,
Alternatively, it cannot be said to be sufficient as compared with the 4-hour fermentation time of the medium-type bread-making method, and there is a demand for a bread-making method capable of further lengthening the fermentation time. Further, in this method, a freezing temperature lower than the freezing temperature in the conventional frozen dough method is required, and since it is necessary to perform freezing rapidly, it is necessary to have excessive equipment such as a refrigerator, In terms of energy, there is a problem that the cost will rise significantly.

[0012] Many inventions have been proposed which use a bread-making improving agent for the purpose of improving the freezing disorder in the frozen dough method, but the improvement effect is not sufficient, and the appearance of bread after baking, the internal phase, The flavor, taste and bread volume are not sufficiently good, and the appearance of fish eyes cannot be prevented. Furthermore, a method of producing a fermented seed using 5 to 50% by weight of the total wheat flour used for bread making (Japanese Patent Publication No. 7-22485), a method of utilizing a wheat flour liquid seed method (“Bread News” 1994 6 (15th of a month) and the like have been proposed, but in the case of these methods, the process is complicated, and breads excellent in bread volume, appearance, etc. are not necessarily obtained.

[0013]

DISCLOSURE OF THE INVENTION The object of the present invention is to improve the poor taste and taste which are the drawbacks of the conventional refrigerated dough method and frozen dough method described above, and moreover, the bread volume after baking is large, and the fish It is to provide a refrigerated bread dough or a frozen bread dough and a method for producing the same, which makes it possible to obtain breads having no appearance of eyes and having a good appearance.
And an object of the present invention is to provide a method for producing breads using the above-mentioned refrigerated bread dough or frozen bread dough.

[0014]

Means for Solving the Problems As a result of repeated studies by the present inventors in order to achieve the above-mentioned object, in producing a refrigerated or frozen bread dough by adopting the intermediate seed method, The degassing treatment of the dough is performed at any time between the time when half the time has passed and before the mixing of the kneaded dough-blending material, and then after the kneaded dough is prepared, either before firing or before frying. When the dough is refrigerated or frozen in, the deterioration of the flavor and taste of the bread obtained after baking is significantly improved, and further the fermentation power of the dough caused by freezing is reduced, the bread volume is reduced due to the refrigeration obstacle or the freezing obstacle, and the fish eye The present invention has been completed by finding that high quality breads can be stably obtained by preventing the appearance of buns and improving the unevenness of the film thickness due to the deterioration of the internal phase.

Therefore, according to the present invention, after preparing the medium-sized dough, fermenting the medium-sized dough, and then preparing the kneaded dough, the dough is refrigerated at any stage before baking or fried. A method for producing a frozen bread dough or frozen bread dough by freezing, which is at any point between the time when half of the required fermentation time of the medium dough and before the mixing of the kneaded dough-blending material is completed. The method for producing refrigerated bread dough or frozen bread dough characterized by performing the deaeration process of 1.

The present invention is a refrigerated bread dough or a frozen bread dough obtained by the above production method. Furthermore, the present invention includes a method for producing bread using the above-mentioned refrigerated bread dough or frozen bread dough, and bread obtained thereby.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The present invention adopts the intermediate seed method to produce refrigerated or frozen bread dough, but the type and content of the intermediate seed bread method adopted in the present invention are not particularly limited, and any conventionally known intermediate seed bread method is used. Can be adopted, for example, 70% medium seed method, 100%
Examples of the medium-seed method, the sweetened medium-seed method, the refrigerated medium-seed method, the evening-seed method, etc. can be mentioned. Also, there is no particular limitation on the formulation of the intermediate seeds when preparing the intermediate seed dough, and conventionally known intermediate seed formulations can be used. Among them, in carrying out the present invention, by mixing ascorbic acid together with yeast in the medium seed dough, the bread volume is large, and further, the bread having excellent appearance, flavor, internal phase, and taste can be obtained. Therefore, it is preferable. When ascorbic acid is mixed with the medium-sized dough, 100 flours used for the preparation of the medium-sized dough
Ascorbic acid 0.0001 ~
0.05 parts by weight, and 0.01 to 2.0
Good results are obtained by adding parts by weight of yeast to prepare a medium dough. In addition, the kneading method and kneading conditions when preparing the medium seed dough, the fermentation method and the fermentation conditions are not particularly limited, and may be performed by adopting the methods and conditions conventionally used for the intermediate seed bread method. it can. Among them, it is preferable to employ a method in which the medium seed dough is kneaded and produced using a vertical mixer or the like, and then the obtained intermediate seed dough is fermented at a temperature of 0 to 35 ° C. for about 2 to 24 hours.

In the present invention, the medium-sized dough prepared as described above is fermented. At that time, from the time when half of the required fermentation time of the medium-sized dough has passed, before mixing of the kneaded dough-containing material. It is important to perform degassing of the medium seed dough at some point during the period. Here, the "required fermentation time of the medium seed dough" in the present invention means the time required from the start of fermentation of the medium seed dough to the end of fermentation of the medium seed dough (hereinafter referred to as "intermediate seed fermentation end point"). The time required for fermentation of medium-sized dough varies depending on the type of medium-sized medium method, bread-making composition, fermentation conditions, etc., and is 4 to 4.5 hours in the ordinary medium-sized medium bread-making method, and 12 in the refrigerated medium-sized medium method or evening type method. ~ 24 hours of medium seed fermentation time is generally adopted, and in the present invention, the main kneaded dough is obtained from the time when half of the required fermentation time of each medium seed dough has passed, depending on the type of the intermediate seed bread method. The degassing treatment is performed at any point before the mixing of the compounding materials.

In particular, in the present invention, the above-described degassing treatment of the medium-sized dough is performed after a time of three-fourths of the required fermentation time of the medium-sized dough and before the mixing of the kneaded dough-containing material. It is preferably carried out, and more preferably between the end point of the medium seed fermentation and the mixing of the material for kneading dough. When the degassing treatment of the medium-sized dough is performed between the end point of the medium-sized fermentation and the mixing of the kneaded dough-containing material, the volume of the medium-sized dough after the degassing treatment is the same as that of the medium-sized dough that has finished fermentation. It is preferable to perform deaeration so that the volume before deaeration, that is, 30% or less of the volume of intermediate dough at the end of intermediate fermentation, results in a large bread volume, and in addition, appearance, internal phase, and flavor. Therefore, breads having an excellent texture can be obtained.

Even if the deaeration process was performed before half the required fermentation time for the medium-sized dough, high-quality breads could not be obtained, the bread volume was small, and the appearance, internal phase, The flavor and texture will be inferior. In addition, when degassing is performed at the time after mixing the kneaded dough-containing material,
Since the film structure of the dough is destroyed, the quality of the breads is remarkably reduced, and breads excellent in appearance, internal phase, flavor and texture cannot be obtained.

As the degassing method for carrying out the above degassing treatment of the medium-sized dough, any processing method can be adopted as long as it can degas the dough without causing substantial damage to the dough. Possible, for example, a method of sucking the dough under reduced pressure using a vacuum pump, a method of rolling the dough with a sheeting roll, a method of degassing by punching holes in the dough with a punching machine, etc. be able to. And, among the above-described degassing methods, the above method of suction-treating the dough under reduced pressure using a vacuum pump or the like does not cause damage to the tissue of the dough and does not cause hardening of the dough, etc. It is preferable because higher quality breads can be obtained. When performing degassing of the dough by suction under reduced pressure, the dough should be treated at atmospheric pressure (76
0mmHg) about 200mmHg-750mmHg
High-quality breads can be obtained by reducing the pressure (that is, under the pressure of 560 mmHg to 10 mmHg) and performing the suction treatment for about 30 seconds to 10 minutes.

Then, according to the method of the present invention, the degassing treatment of the dough is performed at any time between the time when half the required fermentation time of the medium-sized dough and the time before the mixing of the material for kneading dough is mixed. The number of times of the deaeration treatment is not particularly limited, and may be performed once or divided into a plurality of times. Examples of the degassing treatment method for the medium-sized dough include:
Method of degassing in one step at the end of medium seed fermentation, the first degassing treatment is performed immediately after half the required fermentation time of the medium seed dough for medium seed dough, and then the remaining medium seed fermentation Degassing treatment at the end of intermediate seed fermentation after performing the above, a method of degassing at least three times between the end of intermediate seed fermentation after half the required fermentation time of the intermediate seed dough, etc. Although various methods can be adopted, if the number of degassing treatments is too large, it is uneconomical, and if excessive degassing treatment causes damage to the dough, the number of degassing treatments is at most 3 It is preferable to make it about once, and in most cases, one degassing treatment is sufficient.

The carbon dioxide gas contained in the medium-sized dough is removed by the above-mentioned degassing treatment, and as a result, the pH of the medium-sized dough is increased. Generally, the pH of the medium-sized dough after the degassing is completed. However, when the degassing treatment is performed so as to be higher by 0.02 to 0.30, and more preferably 0.05 to 0.25 higher than the pH of the intermediate dough before the degassing treatment. It is preferable since breads having a large bread volume and excellent in appearance, internal phase, flavor and taste can be obtained. In that case, when degassing is performed multiple times between the time when half of the fermentation time required for the above-mentioned medium dough and the time before the mixing of the material for kneading dough is mixed, the last The pH of the intermediate dough after degassing is
The pH of the medium seed dough before the first degassing treatment is 0.
It is preferable to perform degassing treatment so that the temperature becomes higher by 02 to 0.30.

The reason and mechanism by which the refrigeration resistance and freezing resistance of the bread dough are improved by the degassing treatment of the medium-sized dough in the above-described method of the present invention to obtain bread of good quality have not been sufficiently clarified. By sufficiently removing carbon dioxide gas generated by fermentation of medium-sized dough from the dough before refrigeration or freezing, the film structure of the dough becomes fine and strong, and the growth of ice crystals is suppressed during freezing. It is considered that the destruction of the membrane structure of the dough can be prevented, and the destruction of the membrane structure of the dough due to the increase in the solubility of carbon dioxide gas in the freezing process or the refrigerating process is suppressed.

That is, conventionally, when a large amount of carbon dioxide gas is present in the dough, the carbon dioxide gas is dissolved in the dough by freezing or refrigeration, and the number of bubbles in the dough is reduced to finally obtain it. It has been considered that the internal phase of breads has a rough cell structure and a thick film, resulting in non-uniformity. Therefore, until now, in the dough to be frozen, the method of not taking sufficient fermentation to suppress the amount of carbon dioxide has been mainly adopted, but in that case, because the maturing of the dough becomes insufficient, Breads obtained from such frozen dough or refrigerated dough tended to have poor flavor and taste. On the other hand, in the case of the method of the present invention in which the intermediate seed dough is degassed when a half or more of the required fermentation time for the intermediate seed dough is reached, the fermentation is performed at the time when the fermentation is sufficiently advanced. A lot of fine bubble structure is formed inside and the fine bubble structure is not lost even by degassing, and since carbon dioxide is removed, the formation of ice crystals during freezing and the formation of dough during refrigeration Since the damage is prevented and the dough contains a sufficient amount of fermentation products, the bread volume is large and the appearance, flavor, internal phase,
It is considered that refrigerated bread dough and frozen bread dough can be obtained which can provide breads having an excellent taste.

Then, when the degassing treatment of the medium kneaded dough is performed at the end point of the medium seed fermentation or after the end of the medium seed fermentation and before the mixing of the kneaded dough, Perform the mixing and main kneading process. If the degassing of the medium seed dough is performed between half the required fermentation time of the medium seed dough and before the end point of the medium seed fermentation, after performing the residual medium seed fermentation, The kneading dough is mixed and the main kneading process is performed. The content of the material for kneading the kneaded dough, the conditions for the kneading process, etc. are not particularly limited, and the compounding of the kneading dough and the kneading process may be performed according to the known kneading of the kneading dough and the kneading process. For example, to the medium dough that has undergone intermediate seed fermentation, the remaining bread-making mixture for the main kneading dough, if necessary, yeast food, additional yeast as an additional seed, etc. are added to perform the main kneading step. Well, in that case, the amount of the additional yeast is preferably set to about 0.1 to 30 parts by weight with respect to 100 parts by weight of the flour raw material used in the kneaded dough blending material.

Using the kneaded dough prepared as described above, and then according to the steps after the kneading step by the conventionally known middle seed method, for example, dividing / rounding step, molding step, final fermentation step (proof) In the method of the present invention, the refrigerating treatment or the freezing treatment of the dough may be performed at any stage after the preparation of the kneaded dough and before the final baking step or before the frying step. . In particular,
The dough that has been subjected to the main kneading process is divided into the main kneading process before the dividing / rounding process, the dividing / rounding process before the forming process, the forming process before the final fermentation process (proofing), or the final fermentation process ( Proofing may be performed at a refrigerating process or a freezing process at any stage after the baking process or the frying process. Among them, the molded dough is refrigerated (usually -5 ℃ ~ 10 ℃
When the present invention is carried out by adopting a molding refrigeration method of ferro-fermenting with a degree), a molding freezing method of freezing the dough after molding, or a proofing freezing method of freezing the dough after proofing, there is no appearance of fish eyes, In addition, the bread volume is large, and breads excellent in appearance, internal phase, flavor, taste, etc. can be more favorably obtained, which is preferable.

The refrigerating method and refrigerating conditions for producing the refrigerated dough are not particularly limited, and a refrigerating temperature of about −5 ° C. to 10 ° C. can be adopted, but the refrigerating temperature is about 0 to 10 ° C. It is preferable to carry out refrigeration to suppress or delay the fermentation. The freezing method and the freezing conditions when producing frozen bread dough are not particularly limited, and both slow freezing and quick freezing can be adopted.
It can be performed using a shock freezer, a deep freezer, or the like. Among them, using a shock freezer, deep freezer, etc., -30 ℃ ~ -4
The dough is rapidly frozen at an ambient temperature of 0 ° C to suppress the growth of ice crystals in the dough, and the frozen dough is kept at -20 ° C.
It is most preferable to store at a moderate ambient temperature in order to obtain high quality breads. The above-mentioned refrigerated bread dough and frozen dough can be stored, distributed, and sold in a refrigerated state or a frozen state, in which case, the dough is appropriately refrigerated or frozen, or after refrigerated or frozen, as necessary. Can be packaged.

The refrigerated bread dough or frozen bread dough obtained as described above is purchased by each retail store or consumer, stored in the refrigerating apparatus or the freezing apparatus, taken out when necessary, and the subsequent bread making process is performed. By carrying out the process, freshly baked or deep-fried breads can be manufactured very easily and in a short time in a timely manner. And, especially in the case of the molding refrigeration method of refrigerating the dough immediately after molding, if the proof fermentation in the refrigeration process is performed using equipment such as a dough conditioner that can set the ambient temperature and humidity, Fermentation can be adjusted, and it is convenient because the final product completion time can be set in advance. Also, in the case of the above-mentioned molding freezing method or proofing method, if the frozen dough is taken out from the freezing facility and thawed at room temperature, it may be returned to a normal fermentation device to perform proofing, It is convenient to put the product in a facility such as a conditioner that can control the ambient temperature and humidity to perform thawing and fermentation so that the final product completion time can be set in advance.

INDUSTRIAL APPLICABILITY The present invention is directed to the production of either bread with a low content of oils and fats or sugars and bread with a high content of oils and sugars. In any of the breads, fish eyes do not appear, the bread volume is large, and breads excellent in appearance, internal phase, flavor, taste, etc. can be obtained. According to the present invention, breads such as, but not limited to, one loaf, square loaf bread, pullman bread, baguette, grissini, french bread, live red; hard rolls such as hard rolls, kaiser rolls, wiener rolls, plechchien, etc. Kinds; Soft rolls such as soft rolls, brioche, croissants, crescent rolls, butter rolls, sweet rolls; sweet doughs such as coffee cakes, apple rolls, stollens; buns; muffins; bean jam, jam bread, cream bread, It is possible to produce confectionery breads such as chocolate bread and melon bread; fried breads such as curry bread and yeast donuts; Chinese buns and other steamed breads.

In the present invention, any of the flours used in ordinary bread can be used as the bread flour, and it is not particularly limited, and examples thereof include wheat flour, whole grain flour, rye flour, oat flour, corn flour, and non-pregelatinized flour. Starch, dietary fiber, a mixed powder thereof or the like can be used, and bread flour may be appropriately selected and used according to the type of the intended bread, etc. Is most preferably used. When bread flour is used, any ordinary bread flour can be used without any particular limitation. As the bread flour, for example, Canadian hard red spring wheat (brand name “Canadian Red Spring Wheat No.
1)), American hard red spring wheat (brand name "Dark Northern Spring Wheat") and other flours obtained from wheat, but of course for bread obtained using other wheat ingredients. Wheat flour can also be used.
In addition, wheat flour for bread in which protein content is increased by preparing wheat flour in a specific particle size range by air classification or the like can be used, and wheat flour for bread to which vital gluten or the like is added can also be used.

The type of yeast used in the present invention is not particularly limited, and any yeast conventionally used in the refrigerating dough method or the frozen dough method can be used. For example, general-purpose yeast, freeze-tolerant yeast, and cold-tolerant. Any of yeast, dry yeast and instant yeast can be used. In that case, if you want to delay baking further according to demand for dough fermented to the stage that can be baked by proof fermentation
It is preferable to use a general-purpose yeast and a refrigeration-resistant yeast in combination to produce a refrigerated bread dough, or to use a general-purpose yeast and a freeze-resistant yeast in combination to produce a frozen bread dough. The amount of yeast is not particularly limited, but generally, it is preferable that the amount of yeast be 6 parts by weight or less with respect to 100 parts by weight of the whole bread flour used for the preparation of the medium dough and the dough. It is more preferable that the amount is 5 parts by weight. When the amount of yeast used exceeds 6 parts by weight, the yeasty odor of the breads finally obtained may become strong.

Further, in the present invention, conventionally used salt according to the type of bread, sugar and other sugars, oils and fats such as shortening, butter and margarine; malt powder and malt syrup; yeast food Vital gluten; Milk products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; eggs and egg products;
Bean powder; vitamins; minerals; one or more other additives such as ammonium chloride, calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, ammonium sulfate and the like may be used, if necessary, in particular. Even better results are obtained by adding malt powder, malt syrup, yeast food, yeast food for frozen dough and the like. When yeast food is added, it may be added to one or both of the medium dough and the kneaded dough, but it is more preferable to add it to the kneaded dough without adding it to the medium dough. High quality breads can be obtained. Also,
In the present invention, the amount of water usually used in medium-sized bread may be used to prepare the medium-sized dough and the kneaded dough. When preparing the medium-sized dough, 100% by weight of the medium-sized flour is used. It is preferable to use water in an amount of 50 to 90 parts by weight, and in the preparation of the kneaded dough, 0 to 9 parts of water is added to 100 parts by weight of the flour used in the kneaded dough compounding material.
It is preferable to use 0 part by weight.

[0034]

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited thereto.

Example 1 (1) Flour for bread (“Million” manufactured by Nisshin Seifun Co., Ltd.), general-purpose yeast (manufactured by Oriental Yeast Co., Ltd.), yeast food (manufactured by Oriental Yeast Co., Ltd.), salt, sugar, Margarine, unsalted butter, skim milk powder, whole egg and L
-Ascorbic acid was added to the butter rolls shown in Table 1 below to prepare the butter rolls according to the production method shown in Table 2 below. At that time, the dough is deaerated at the time shown in Table 4 below, and the dough is dried under reduced pressure (“VACUUM DRYING OVEN; MOD” manufactured by Yanato Scientific Co., Ltd.).
ELDP-31 ") and 10 mmHg at room temperature (25 ° C) shelf temperature (750 mmHg pressure reduction from normal pressure)
When the degassing treatment was carried out for 1 minute under the above conditions, the pH of the dough before the degassing treatment and the pH of the dough after the degassing treatment were as shown in Table 4 below. Here, the pH of the dough before and after the deaeration treatment was measured as follows.

Measurement of pH of dough : 75 g of dough before or after degassing was sampled and distilled water 5
Add 0 ml and homogenize (10000 rpm)
[EXCEL AUTO H manufactured by Nippon Seiki Co., Ltd.
OMOGENIZER ”) and stirred at room temperature (25 ° C.) for 1 minute, and the pH of the resulting dispersion at 25 ° C. was measured with a pH meter (“ 632 P manufactured by Metrohm Co., Ltd. ”).
H Meter ”).

(2) The volume of the butter roll obtained in (1) above was measured by the rapeseed substitution method, and the quality was evaluated by five panelists according to the evaluation criteria shown in Table 3 below. When the average value was taken, it was as shown in Table 4 below.

[0038]

[Table 1]                     Butter roll formulation (parts by weight)        [Mixed dough mix] [Main kneaded dough mix]   Bread flour 700 Bread flour 300   Fermentation mother 10 Sand sugar 120   L-ascorbic acid 0.01 Food salt 15   Water 400 Skim milk powder 20                                      Whole egg 150                                      Margarine 50                                      Unsalted butter 100                                      East Food 2                                      Fermentation mother 25                                      Water 60

[0039]

[Table 2]

[0040]

[Table 3]

[0041]

[Table 4]

From the results shown in Table 4 above, it is before the mixing of the material for kneading dough after the half of the required fermentation time (4 hours) for the medium dough (two hours after fermentation of the medium dough). In the case of Experiment Nos. 5 to 7 in which deaeration treatment was performed between the end point of seed fermentation (after 4 hours of medium dough fermentation), the butter roll had a large bread volume and was excellent in appearance, internal phase, flavor and taste. Is obtained, Experiment No. 1 in which deaeration treatment is not performed, although deaeration treatment is performed,
Experiment Nos. 2 to 4 and Experiment No. 8 to which deaeration treatment is performed at a time other than a time after half the required fermentation time of the medium-sized dough and before mixing the kneaded dough-containing material
In the case of 10, the obtained butter roll has a small bread volume and is defective in any of appearance, internal phase, flavor and taste.

Example 2 (1) Wheat flour for bread (“virion” manufactured by Nisshin Seifun Co., Ltd.), general-purpose yeast (manufactured by Oriental Yeast Co., Ltd.), frozen yeast (manufactured by Oriental Yeast Co., Ltd.), yeast food (Oriental) Yeast Industry Co., Ltd.), salt, sugar, shortening, skim milk powder, whole egg, and L-ascorbic acid are blended in the bread making mix of bean jam shown in Table 5 below, and the bean jam is prepared by the method shown in Table 6 below. Manufactured. At that time, the dough was subjected to degassing treatment at the end point of the intermediate seed fermentation of the intermediate seed dough (at the time point of 4 hours after the intermediate seed fermentation), as shown in Table 8 below.
At room temperature (25
C.). The pH of the dough before the degassing treatment and the pH of the dough after the degassing treatment were measured in the same manner as in Example 1, and the results are shown in Table 8 below. Furthermore, the volume of the medium seed dough before and after the deaeration treatment was measured by the rapeseed seed replacement method, and the results are shown in Table 8 below. At this time, the volume of the medium-sized dough before the deaeration treatment was the volume of the dough immediately after being taken out from the fermentation box.

In this Example 2, the degassing treatment under the reduced pressure of Experiment Nos. 12 to 16 in Table 8 below was performed in Example 1
The shelf temperature is 25 ° C under the conditions of 10 mmHg (750 mmHg pressure reduction from normal pressure) using the same vacuum dryer used in
The processing time shown in Table 8 was used. In addition, the deaerating treatment using the sheeting rolls of Experiment Nos. 17 to 19 in Table 8 below was performed by the sheeting roll "SEE" manufactured by SEEWER.
WER RONDO "was used to pass through the rolls (roller gap 10 mm) the number of times shown in Table 8 below.
In the case of Experiment No. 18 in which the rolls were passed twice, the dough obtained by one roll rolling was folded in two and passed through the roll gap, and Experiment No. 1 was passed three times between the rolls.
In the case of 9, the dough obtained by rolling twice was folded in two and passed through the roll gap. Further, the deaeration treatment by the punching machines of Experiment Nos. 20 to 23 in Table 8 below was performed by punching the dough at a time shown in Table 8 below using a punching machine "PR-097" manufactured by Leon Automatic Co., Ltd. Was done.

(2) The volume of the bean jam bread obtained in the above (1) was measured by the rapeseed seed replacement method, and its quality was determined to be 5
The panelists of the respective names evaluated according to the evaluation criteria shown in Table 7 below, and when the average value was taken, it was as shown in Table 8 below.

[0046]

[Table 5] Mixture of bean paste (weight part) [Middle seed dough mix] [Main kneading dough mix] Bread flour 700 Bread flour 300 Fermentation mother 10 Sand sugar 250 L-Ascorbic acid 0.01 Food salt 10 Water 400 Skim milk powder 10 Whole egg 100 Shortening 100 Yeast food 1 Fermentation Mother 25 water 80

[0047]

[Table 6]

[0048]

[Table 7]

[0049]

[Table 8]

From the results of Table 8 above, at the end point of the intermediate seed fermentation, the volume of the dough after the degassing treatment was adjusted to 30% or less of the volume of the dough before the degassing treatment, and the degassing treatment of the intermediate seed dough was performed. It can be seen that in Experiment Nos. 12 to 23, the bread volume is large and the bean paste excellent in appearance, internal phase, flavor and taste is obtained. Among them, it can be seen that even better results are obtained when the degassing treatment of the medium-sized dough is performed by the depressurization treatment.

[0051]

EFFECTS OF THE INVENTION According to the present invention, the intermediate seed dough is degassed at a time point after half the required fermentation time of the intermediate seed dough until before the mixing of the material for kneading dough. By adopting a simple process, it is possible to obtain a chilled bread dough or frozen bread dough that has a large volume of bread and can obtain high quality breads excellent in all aspects of appearance, internal phase, flavor and taste, very smoothly. it can.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigeru Endo 5-3-1 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. (56) Reference JP-A-60-217846 (JP, A) ) JP-A-4-211919 (JP, A) JP-A-2-283232 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 6/00 A21D 2/22 A21D 8 / 02 CA / WPIDS (STN) Food related literature information (food net) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (8)

(57) [Claims] 1. A medium-sized dough is prepared, the medium-sized dough is fermented, and then the kneaded dough is prepared, and then the dough is refrigerated or frozen at any stage before baking or before frying. A method for producing bread dough or frozen dough, which comprises degassing a medium dough at any time between the time half the required fermentation time for the medium dough and the time before mixing the ingredients for kneading dough The method for producing refrigerated bread dough or frozen bread dough, which comprises: 2. The production method according to claim 1, wherein the deaeration treatment of the dough is carried out from the time when the fermentation of the medium-sized dough is completed to the time before the mixing of the material for kneading the dough. 3. The production according to claim 2, wherein the degassing treatment is carried out such that the volume of the intermediate seed dough after the degassing treatment is 30% or less of the volume of the intermediate seed dough after the fermentation before the degassing treatment. Method. 4. The pH of the intermediate seed dough upon completion of the degassing treatment is 0.02 to 0.3 as compared with the pH of the intermediate seed dough before the degassing treatment.
The degassing treatment of the medium-sized dough is performed so as to be 0 higher.
3. The manufacturing method according to any one of 3 above. 5. The production method according to claim 1, wherein the intermediate dough contains ascorbic acid. 6. A refrigerated bread dough or frozen bread dough obtained by the production method according to claim 1. 7. A method for producing breads, using the refrigerated bread dough or frozen bread dough according to claim 6. 8. Breads obtained by the method of claim 7.