JP4705629B2 - フリーザー−リターダ−オーブン生地 - Google Patents
フリーザー−リターダ−オーブン生地 Download PDFInfo
- Publication number
- JP4705629B2 JP4705629B2 JP2007503079A JP2007503079A JP4705629B2 JP 4705629 B2 JP4705629 B2 JP 4705629B2 JP 2007503079 A JP2007503079 A JP 2007503079A JP 2007503079 A JP2007503079 A JP 2007503079A JP 4705629 B2 JP4705629 B2 JP 4705629B2
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- Prior art keywords
- dough
- range
- yeast
- weight
- gluten
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012457 sweet doughs Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
解凍プロセス(すなわち、フリーザーから生地を取り出した後、焼成のためにオーブンに生地を移すまで)の間中、基本的にガスが発生するよう、必要に応じて、凍結温度と焼成温度の間の異なる温度で活性を示す二種以上のイーストを使用することができる。したがって、ある実施形態では、解凍プロセスが華氏温度33〜140(0.55〜60℃)の温度範囲で行われる際にガスが生成され得るよう、耐冷性イーストと標準的なパン酵母の組み合わせが使用される。解凍が華氏温度140(60℃)より高い温度にて行われる場合、標準的なパン酵母よりも高い温度範囲で活性化するイーストを使用してもよい。耐糖性イースト、あるいはスイートドウ・イーストなどの他のタイプのイーストも使用することができる。
一般的には、ガムあるいはガムの組み合わせは糖と共に用いられる(例えば、デキストロース・キャリア)。本製品におけるこれらの安定剤の量は、0.2〜1.6の範囲、あるいはFDAガイドラインの下で許容される範囲でより多い量である。
本発明はまた、前述した生地成分を混ぜ合わせ、成形しおよび生地を冷凍することを含む、冷凍生地の製造方法に関する。これらの方法により形成された生地は、従来のプルーフィングを必要としない。
1)全ての乾燥成分を合わせ、低速度で2分間混練する;
2)最終的な生地の温度が華氏温度62〜72(16.6〜22.2℃)、好ましくは華氏温度約65〜69(18.3〜20.5℃)の温度となるように、高速度で約10-12分間混練する;
3)生地を成形し、所望する形にカットする;
4)冷凍する。
さらに本発明は、冷凍生地(上述した方法で作られたもの)をフリーザーから取り出し、前記生地をプルーフィングすることなく、前記生地をリターダに移しあるいは室温でインキュベートし、その後に前記製品を焼成するのに十分な温度に加熱されたオーブンに移すことを含む、生地製品を製造する方法を提供する。ある実施形態では、リターダから取り出した後、前記生地を室温で2時間以下の時間(「フロア・タイム(floor time)」と呼ぶ)放置しておくことができる。別の実施形態では、前記フロア・タイムは30分以内である。
Claims (28)
- 粉、10〜15重量%の圧搾イーストあるいはその等価物、甘味料、脂質源、0.2〜1.6重量%の乳化剤、0.3〜2.1重量%の生地コンディショナーおよび0.2〜2.0重量%の安定剤を含む冷凍生地であって、前記生地中の総グルテン含有量が12〜20重量%の範囲であり、実質的に化学膨張剤を含まず、且つ、従来のプルーフィング工程を行うことなく冷凍された冷凍生地を用意する工程;
前記冷凍生地を華氏温度33〜42(0.55℃〜5.5℃)の範囲の温度のリターダ内に12〜48時間置く工程;
前記生地を前記リターダから取り出して、従来のプルーフィング工程を行うことなく、焼成用のオーブンに移す工程;
とを含む、4.9cc/g以上の比体積を有する焼成製品を製造する方法。 - さらに、前記リターダから取り出した後、焼成用のオーブンに移す前に、前記生地を室温で2時間以内の時間置く工程を含む、請求項1に記載の方法。
- 前記生地を室温で30分間置く、請求項2に記載の方法。
- 解凍した後に焼成される冷凍生地であって、
前記生地が、粉、10〜15重量%の圧搾イーストあるいはその等価物、甘味料、脂質源、0.2〜1.6重量%の乳化剤、0.3〜2.1重量%の生地コンディショナーおよび0.2〜2.0重量%の安定剤を含み、実質的に化学膨張剤を含まず、前記生地中の総グルテン量が12重量%〜20重量%の範囲であり、
解凍し、且つ従来のプルーフィング工程なしで焼成した際に4.9cc/g以上の比体積を有する焼成製品が形成される、冷凍生地。 - 前記イーストが10〜12重量%の範囲である、請求項4に記載の生地。
- 前記イースト等価物が、クリーム状イースト、圧搾イーストおよび活性ドライイーストからなる群から選択される、請求項4に記載の生地。
- 前記総グルテン量が14〜19重量%の範囲である、請求項4に記載の生地。
- 前記生地中の総グルテン量が12〜20重量%の範囲内となるように、さらに追加のグルテンを含む、請求項4に記載の生地。
- 前記生地が高グルテン粉を含む、請求項4に記載の生地。
- 前記生地がブレッド・フラワーを含む、請求項4に記載の生地。
- 前記粉が高グルテン粉を含み、前記甘味料が0.7〜4.5重量%の範囲内であり、前記脂質源が0.5〜2.5重量%の範囲内である、請求項4に記載の生地。
- 前記粉がブレッド・フラワーを含み、前記甘味料が8〜27重量%の範囲内であり、前記脂質源が4〜16重量%の範囲内である、請求項4に記載の生地。
- 6.0cc/g以上の比体積を有する焼成製品が形成される、請求項12に記載の生地。
- 追加のグルテンを0.1〜7重量%の範囲内で含む、請求項8に記載の生地。
- 前記イーストが、パン酵母、耐冷性イーストおよびそれらの組み合わせからなる群から選択される、請求項4に記載の生地。
- 前記耐冷性イーストが、華氏温度33〜60(0.55℃〜15.5℃)の範囲の温度で活性を示す、請求項15に記載の生地。
- 前記粉が一以上の穀物の粉である、請求項4に記載の生地。
- 前記一以上の穀物が、コーン、オート麦、小麦、オオムギおよびライ麦からなる群から選択される、請求項17に記載の生地。
- さらに穀物粒を含む、請求項17に記載の生地。
- さらに全粒のあるいは破砕された種子類を含む、請求項17に記載の生地。
- 前記種子類が、キャラウェー、ヒマワリ、ゴマおよび亜麻からなる群から選択される、請求項20に記載の生地。
- さらに追加のグルテンを含有する生地であって、前記粉が高グルテン粉を含み、前記総グルテン量が13〜20重量%の範囲であり、前記甘味料が0.5〜2.5重量%の範囲であり、前記乳化剤が0.2〜1.4重量%の範囲であり、前記生地コンディショナーが0.4〜0.9重量%の範囲であり、前記安定剤が0.2〜1.6重量%の範囲であり、および前記脂質源が0.5〜2.5重量%の範囲であり、生地中に化学膨張剤を含まない、請求項4に記載の生地。
- さらに追加のグルテンを含有する生地であって、前記粉がブレッド・フラワーおよびジャガイモ粉を含み、前記総グルテン量が12〜15重量%の範囲であり、前記甘味料が8〜27重量%の範囲であり、前記乳化剤が0.2〜1.6重量%の範囲であり、前記生地コンディショナーが0.4〜0.9重量%の範囲であり、前記安定剤が0.2〜1.6重量%の範囲であり、および前記脂質源が4〜16重量%の範囲であり、生地中に化学膨張剤を含まない、請求項4に記載の生地。
- 6.0cc/g以上の比体積を有する焼成製品が形成される、請求項23に記載の生地。
- 前記イーストが、パン酵母、耐冷性イーストおよびそれらの組み合わせからなる群から選択される、請求項22または23に記載の生地。
- 前記耐冷性イーストが、華氏温度33〜60(0.55℃〜15.5℃)の範囲の温度で活性を示す、請求項25に記載の生地。
- 請求項1に記載の方法によって製造された、4.9cc/g以上の比体積を有する焼成製品。
- 前記焼成製品が化学膨張剤を含まない、請求項27に記載の焼成製品。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
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US55253604P | 2004-03-12 | 2004-03-12 | |
US60/552,536 | 2004-03-12 | ||
US10/994,019 | 2004-11-19 | ||
US10/994,019 US7704535B2 (en) | 2004-03-12 | 2004-11-19 | Freezer to retarder to oven dough |
PCT/US2005/008295 WO2005089244A2 (en) | 2004-03-12 | 2005-03-11 | A freezer to retarder to oven dough |
Publications (2)
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JP2007529202A JP2007529202A (ja) | 2007-10-25 |
JP4705629B2 true JP4705629B2 (ja) | 2011-06-22 |
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JP2007503079A Expired - Fee Related JP4705629B2 (ja) | 2004-03-12 | 2005-03-11 | フリーザー−リターダ−オーブン生地 |
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JP (1) | JP4705629B2 (ja) |
GB (1) | GB2427994B (ja) |
HK (1) | HK1101493A1 (ja) |
MX (1) | MXPA06010420A (ja) |
WO (1) | WO2005089244A2 (ja) |
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- 2005-03-11 JP JP2007503079A patent/JP4705629B2/ja not_active Expired - Fee Related
- 2005-03-11 GB GB0620177A patent/GB2427994B/en not_active Expired - Fee Related
- 2005-03-11 WO PCT/US2005/008295 patent/WO2005089244A2/en active Application Filing
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2007
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GB2427994A (en) | 2007-01-17 |
US7704535B2 (en) | 2010-04-27 |
GB2427994B (en) | 2008-08-06 |
US20100203193A1 (en) | 2010-08-12 |
MXPA06010420A (es) | 2007-03-15 |
GB0620177D0 (en) | 2006-11-22 |
WO2005089244A2 (en) | 2005-09-29 |
HK1101493A1 (en) | 2007-10-18 |
US20050202126A1 (en) | 2005-09-15 |
WO2005089244A3 (en) | 2006-10-19 |
JP2007529202A (ja) | 2007-10-25 |
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