JP3639242B2 - Method for producing yeast for frozen bread - Google Patents

Description

【００３１】
また、図１に総合評価の点数をグラフにして示す。おおむね８０点未満は商品として不適となる。このため、約６ヶ月間は、本発明の冷凍パン用酵母が使用可能であることが解った。
【００３２】
【発明の効果】
以上説明したように、本発明によれば、化学合成物質の発酵促進剤、乳化剤（脂肪酸エステル、脂肪酸グリセリンなど）、酵素剤などを添加する必要なく、かつ自然酵母の活性を損なうことなく冷凍のパン用酵母が製造できるという利点がある。したがって、この冷凍パン用酵母を使用することによって、熟練を要することなく、美味なパンを焼くことが可能であり、パンの多量生産も可能であるため、パン屋ばかりでなく、家庭においても、美味なパンを容易に製造可能であるという利点がある。
【図面の簡単な説明】
【図１】時間による総合評価を示した図。[0001]
[Industrial application fields]
The present invention relates to a method for producing frozen bread yeast.
[0002]
[Prior art and problems]
Conventionally, when producing bread dough when manufacturing bread, strong flour, sugar, salt, fats and oils, yeast solutions are mixed and stirred and pre-fermented. And after dividing | segmenting and shape | molding this bread dough, after making it ferment with a proof, it baked and manufactured bread.
[0003]
However, according to such a method, the bread dough has poor storage stability, and has the disadvantage that it must be baked into bread the next day.
[0004]
In order to solve such problems, a method of freezing the produced bread dough has been considered. However, in order to freeze bread dough, it was necessary to add fermentation promoters of chemical synthetic substances, emulsifiers (fatty acid esters, fatty acid glycerin, etc.), enzyme agents and the like in addition to yeast. Further, when natural yeast (collected from grapes or the like) is used as the yeast, there is a problem that the yeast is killed when frozen.
[0005]
The present invention has been made in view of the above points, and provides a method for producing yeast for frozen bread using natural yeast without using a chemical fermentation accelerator, emulsifier, fragrance, etc. as in the prior art. The purpose is to do.
[0006]
[Means for solving problems]
In order to solve the above problems, the method for producing frozen bread yeast according to the present invention comprises the steps of producing a liquid species by mixing and ripening natural yeasts of apples, figs and grapes with sugar and water, and reducing the liquid species. the juice was mixed with flour and different starchy flour of this flour and nature, the process of manufacturing the first fabric and aged, mixing said first dough and flour and water, a second dough aged The method is characterized in that the second dough is mixed with flour, water and daikon grated and aged, and then frozen.
[0007]
According to the present invention, a frozen baker's yeast can be produced without the need to add a chemical synthesis fermentation accelerator, an emulsifier (fatty acid ester, fatty acid glycerin, etc.), an enzyme agent, etc., and without impairing the activity of natural yeast. There is an advantage.
[0008]
Aspects of the Invention
According to the present invention, apple is a natural yeast heterologous, you mixed figs and grapes and sugar and water. Citrus fruits contain a large amount of vitamin C and may cause fermentation inhibition, and some of papaya, mango, and none may be too strong to promote fermentation and are not preferable. Therefore, apples, figs and grapes were selected as the optimal natural yeast ingredients.
[0009]
The reason why the three kinds of natural yeasts of apple (A), fig (B) and grape (C) are mixed is to improve the enzyme activity and to improve the fermentability in a multiplier manner. The mixing ratio A : B: C of this enzyme is preferably 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2. If it deviates from this ratio range, there is a possibility that the fermentation is not performed well. Most preferred is 1: 1: 1.
[0010]
Such natural yeast can be added in the form of dried fruits. In the case of dried fruits, the amount is preferably 1500 g ± 20% per 3000 cc of water. It is because freezing tolerance deteriorates. The sugar content is preferably about 10 ± 10% of the dried fruit. It is because freezing tolerance falls similarly.
[0011]
Such a mixture is left to mature for 65 to 80 hours at a temperature of 26 to 28 ° C. Furthermore, it is left to stand for 65 to 80 hours at a temperature of 17 to 23 ° C., and ripened to produce a liquid species. This is to ferment natural yeast and form a good enzyme.
[0012]
After this aging, the juice of this mixture is mixed with wheat flour and starch-based flour having different properties from wheat flour. This is because, by mixing starch powders of different types in this way, fermentation is promoted in the same manner as the above-mentioned mixing of natural yeast. Furthermore, in this step, the enzyme produced by the natural yeast described above and the enzyme contained in starch flour such as wheat flour are combined to promote fermentation, and the stability and durability of the produced frozen bread dough are improved. The advantage of improvement also arises.
[0013]
Examples of such starch-based flour include rye flour and rice flour. The mixing ratio of such wheat flour and starchy flour is preferably 40 to 60 with respect to the flour 100 in weight ratio, and with respect to these powder 100, the juice is in the range of 65 to 85 by weight ratio. It is better to mix with. When the mixing ratio of wheat flour and starchy flour is less than 40 with respect to wheat flour 100, the fermentation promoting effect is small, and there is a possibility that the effect of promoting stability and durability by binding to natural yeast enzymes may be small. On the other hand, if it exceeds 60, there is a risk of degrading the taste of the produced bread.
[0014]
Further, if the juice is less than 65 with respect to the total powder 100, the effect of increasing the stability and durability by binding to the enzyme of the powder is also small, and there is a possibility that the fermentation is insufficient. If it exceeds 1, it becomes too liquid and inconvenient to handle, and there is a possibility that the synergistic effect of the above-mentioned flour enzyme and natural yeast cannot be expected.
[0015]
After aging the first dough formed in this manner for about one night, flour and water are further added to the first dough for aging. This ratio is the first dough 60-80 with respect to the flour 100 in weight ratio. If the first dough exceeds 80, the fermentation is promoted too much and the pH may change. On the other hand, if it is less than 60, the fermentation may be inhibited. Moreover, the quantity of water is 50-70 (weight ratio) with respect to flour 100 similarly. If it is less than 50, the amount of water is too small and the fermentation may be insufficient. On the other hand, if it exceeds 70, the fermentation may be promoted too much to cause a pH change.
[0016]
Moreover, the water to be used is preferably neutral to weakly alkaline soft water having a pH of 7-8. If the pH is less than 7, overfermentation may occur and there is a risk of spoilage, while if it exceeds 8, fermentation inhibition may occur.
[0017]
The second dough produced in this manner is aged for about one night, and then the dough obtained by mixing flour, natural water, and radish grated in the second dough is aged for 7 to 9 hours, and then frozen.
[0018]
The mixing amount of the second dough is preferably 210 to 230 (weight ratio) with respect to the flour 100. If it is less than 210, the fermentation may be insufficient, whereas if it exceeds 230, the fermentation may proceed too much. Similarly, the water should be 13 to 33 (weight ratio) with respect to the flour 100. If it is less than 13, fermentation may be insufficient, while if it exceeds 33, fermentation may be promoted too much. Also in this case, neutral to weakly alkaline soft water having a pH of 7 to 8 as described above is preferable for maintaining the pH.
[0019]
In the present invention, daikon radish is added. It is thought that diastase in the daikon radish protects the cells of the dough and improves the freezing tolerance. The added amount of daikon radish is preferably 1 to 5% by weight as juice based on the whole flour + second dough + water. If it is less than 1%, the freezing tolerance may not be improved, while if it exceeds 5%, the flavor of bread may be impaired.
[0020]
In this invention, it is good to add salt 0.1 to 0.2% with respect to wheat flour + 2nd dough + whole water. This salt is added to stabilize the pH, and if it is less than 0.1%, the stability may not be improved, while if it exceeds 0.2%, the flavor may be impaired.
[0021]
The dough thus produced is aged for 7-9 hours and then frozen. It is preferable to freeze it rapidly at a low temperature of about -20 ° C. This is because if the method is gradually frozen, the cells of the dough may be destroyed.
[0022]
Examples will be described below.
[0023]
【Example】
A frozen bread yeast was prepared by the following composition and process.
[0024]
1. Manufacture of natural liquid 3000g
Apple skin 750g (about 450g when dried)
450 g of dried figs
450g raisins
Three-warm sugar 150g
[0025]
The above ingredients were mixed and allowed to age at 26-28 ° C. for 72 hours and at 26-28 ° C. for 72 hours for ripening to produce a liquid species. This liquid type could be stored for 3 to 4 days in summer and 14 to 20 days in winter without losing quality.
[0026]
2. Production of first dough A juice was prepared by squeezing the above-mentioned liquid type. This juice was blended as follows to produce a first dough.
2650g juice
3540g of flour
1770g whole wheat flour
This mixture is aged for about 1 night to produce the first dough.
[0027]
3. Production of second dough First dough 7960g
11940g of flour
6470g of natural water
This mixture is aged for about 1 day to form a second dough.
[0028]
4). Manufacture of yeast for frozen bread
12000g of flour
2750g of water
Daikon radish 2000g (3% as juice)
400g of salt
After mixing the above to obtain a gel-like solid, the mixture was aged for 8 hours and then frozen at -20 ° C.
[0029]
Bread was produced using the yeast for frozen bread thus produced. The above frozen bread yeast is allowed to thaw for 1 day, and then the bread yeast 20 (weight ratio), water, salt, sugar, etc. are added to the flour 100, fermented, and then baked to produce bread. did. Under the same conditions from February 1st to August 15th, bread was produced as described above using the same yeast for frozen bread, and the state, appearance and taste of the inner layer were evaluated. The results are shown in the table below.
[0030]
[Table 1]

[0031]
FIG. 1 is a graph showing the score for comprehensive evaluation. Generally less than 80 points are not suitable as a product. For this reason, it turned out that the yeast for frozen bread of this invention can be used for about 6 months.
[0032]
【The invention's effect】
As described above, according to the present invention, it is not necessary to add a fermentation promoter for chemical synthesis substances, an emulsifier (fatty acid ester, fatty acid glycerin, etc.), an enzyme agent, etc. There is an advantage that bread yeast can be produced. Therefore, by using this yeast for frozen bread, it is possible to bake delicious bread without skill, and mass production of bread is possible, so not only in bakery but also at home, There is an advantage that delicious bread can be easily manufactured.
[Brief description of the drawings]
FIG. 1 is a diagram showing comprehensive evaluation by time.

Claims (5)

Mixing and ripening natural yeast of apples, figs and grapes with sugar and water to produce liquid seeds, mixing the juice of this liquid seed with flour and starch powders of different nature A step of producing a first dough, a step of mixing the first dough with flour and water, aging and producing a second dough, a mixture of flour, water and grated radish in the second dough, A method for producing yeast for frozen bread, wherein the method is frozen after aging. The apples, figs and grapes are mixed at a ratio of 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 (weight ratio), respectively, and converted into dried fruits, The method for producing a yeast for frozen bread according to claim 1, wherein the amount is 1500 g ± 20% per 3000 cc of water, and the sugar content is 10 ± 10% of the dried fruit. The mixing ratio of wheat flour and starchy flour is 40-60 (weight ratio) with respect to wheat flour 100 by weight, and the juice is in the range of 65-85 by weight with respect to these powders 100. The method for producing a yeast for frozen bread according to claim 1 or 2, wherein mixing is performed. The method for producing yeast for frozen bread according to any one of claims 1 to 3, wherein the first dough 60 to 80 and 50 to 70 (weight ratio) are mixed with the flour 100. The second dough 210-230 and water 13-33 (weight ratio) are added to the flour 100, and the radish grated juice is added 1-5% by weight of the total amount of flour, second dough, water. The manufacturing method of the yeast for frozen bread in any one of Claims 1-4.

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