JP5188473B2 - Frozen dough after proof for layered puffed food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a frozen dough for layered expanded food frozen after proofing, and more particularly to a frozen dough for layered expanded food having good dough floating (swelling) even if the dough after proofing is compressed before freezing. It is.
The present invention also relates to a layered puffed food with good dough floating.

  Bread is a food produced through a plurality of continuous processes. The production of bread requires a relatively long time for fermenting the yeast, and a large production area with a mixer for kneading the dough, a fermentation chamber for promoting yeast fermentation, and an oven for baking the dough. is there. As described above, bread, which is a processed food that requires strict management, is also a fresh food, and its taste drops immediately after production. Therefore, it is preferable to consume freshly baked food as soon as possible.

In recent years, with the diversification of bread sales stores, the number of stores that sell freshly baked bread in department stores, supermarkets, stations, etc. is increasing. Such a store is often a limited and narrow place, and it is difficult to arrange production equipment. In addition, since freshly baked bread is sold in a timely manner when the consumer visits the store, it cannot take time to manufacture. Therefore, it is necessary to rationalize the manufacturing process as much as possible.
For this reason, in such a small store, a freshly baked bread is manufactured by using a frozen dough prepared in another place in advance and thawing and baking the frozen dough.

  As frozen dough, dough ball frozen dough (for example, patent document 1), molded frozen dough (for example, patent document 2), post-frozen frozen dough (for example, patent documents 3 to 5), and the like may be mentioned depending on the step of freezing. . In particular, the frozen dough after proofing is a dough frozen after proofing (final fermentation), and can be produced simply by thawing and baking the frozen dough. Therefore, the use of frozen dough after proofing is very effective for rationalizing the manufacturing process.

Among breads, layered puffed foods such as croissants obtained by baking a dough in which oils for folding are folded in a layer form have a good dough floating and a sense of volume because the dough expands in layers.
Even in layered puffed foods, use of frozen dough after proofing is very effective in order to streamline the manufacturing process.

Since the dough after proofing that has undergone final fermentation has a large volume (the dough is thick), the frozen dough after proofing also has a large volume.
Because frozen dough with a large volume takes up space during transportation and storage, transportation and storage efficiency was poor. Also, since frozen dough with a large volume is difficult to transmit heat, it took time to thaw the dough. As described above, the frozen dough after proofing has poor transportation and storage efficiency, and it takes time to thaw the dough. Since the dough for the layered puffed food after the proof has a particularly large volume, the frozen dough after the proof for the layered puffed food has poorer transportation and storage efficiency, and it takes time to thaw the dough.
Therefore, post-proof frozen dough for layered puffed foods has been required to improve transportation and storage efficiency and shorten the thawing time of the dough.

  In order to improve transport and storage efficiency and shorten the thawing time of doughs in frozen doughs for layered puffed foods, it is conceivable that the dough is compressed after freezing and then frozen. Since the frozen frozen dough has a small volume (the dough has no thickness) and does not take up space during transportation and storage, transportation and storage efficiency can be improved. In addition, since the compressed frozen dough is easy to transmit heat, the thawing time of the dough can be shortened.

  However, it is generally known that the frozen dough becomes worse in dough floating. Therefore, when the compressed frozen dough is used for a layered puffed food, there is a problem in poor dough floating.

  Therefore, there has been a demand for post-freeze frozen doughs for layered expanded foods that have good dough floating even if the dough after freezing is compressed before freezing.

JP 2001-78654 A JP 2002-17238 A Japanese Patent Laid-Open No. 61-216634 JP-A-4-1588731 JP 2008-54545 A

An object of the present invention is to provide a post-proof frozen dough for layered puffed food that has a good dough floating even if the post-proof dough is compressed before freezing.
Another object of the present invention is to provide a layered puffed food with good dough floating.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a fabric in which a specified amount of the oil composition for folding is used, and even if the fabric after proofing is compressed before freezing, the fabric floats. The present inventors have found that a frozen dough after proofing can be obtained for a good layered puffed food.

That is, in the first invention of the present invention, the dough is prepared by folding 45 to 100 parts by mass of the folding oil and fat composition with respect to 100 parts by mass of flour, and after the dough is proofed, the thickness of the dough is 50 to 50. A method for producing a frozen dough after proofing for layered expanded foods , wherein the dough after proofing of 70 mm is frozen after compressing the dough so that the thickness of the dough becomes 15 to 45 mm .

2nd invention of this invention folds the fats and oils composition for folding into 70-100 mass parts with respect to 100 mass parts of flour in the said dough, Frozen after-freezing for layered expanded foods as described in 1st invention characterized by the above-mentioned. It is a manufacturing method of dough .

A third invention of the present invention is the method for producing a frozen dough after proof for layered expanded food according to the first or second invention , wherein the layered expanded food is a croissant .

According to a fourth aspect of the present invention, there is provided an after-freeze dough for layered expanded food produced by the method for producing a frozen dough for layered expanded food according to any one of the first to third inventions. It is the manufacturing method of the layered puffed food characterized by using .

5th invention of this invention is a manufacturing method of the layered expanded food as described in 4th invention whose said layered expanded food is a croissant .

ADVANTAGE OF THE INVENTION According to this invention, even if the dough after proofing is compressed before freezing, the post-proofing frozen dough for layered expanded foods with good dough floating can be provided.
Moreover, according to this invention, the layered puffed food with good dough floating can be provided.

The present invention is described in detail below.
The frozen frozen dough for layered swollen food according to the present invention is a frozen dough for layered swollen food that has been frozen and the amount of folding of the oil composition for folding with respect to 100 parts by weight of flour in the dough is 45 to 100 parts by weight. It is characterized by being.

Usually, the layered puffed food is manufactured through the steps of mixing, fermentation (primary fermentation), division / rounding, folding, molding, proofing (final fermentation), and baking in order.
In the present invention, the post-proof frozen dough is a dough frozen after proofing (also called final fermentation or proofing).

  Moreover, in this invention, a layered puffed food is a foodstuff obtained by baking the dough | folded in which the oil-fat composition for folding was folded in layers. The fats and oils folded in layers in the dough make many thin fat and oil layers in the dough, and these oil and fat layers block the diffusion of water vapor and carbon dioxide generated from the dough during baking, so the dough after baking is layered It will be expanded. Specific examples of the layered puffed food include croissants and Danish pastries.

The layered puffed food post-frozen frozen dough of the present invention has a folding oil composition folded in the dough, and the amount of folding oil composition in the dough is defined by the amount of flour blended in the dough Can do. The amount of the oil composition for folding with respect to 100 parts by mass of flour in the dough is 45 to 100 parts by mass, preferably 50 to 100 parts by mass, and more preferably 55 to 100 parts by mass. More preferably, it is -100 mass parts, Most preferably, it is 75-100 mass parts. When the amount of folding oil / fat composition with respect to 100 parts by mass of flour in the dough is within the above range, a layered expanded food with good dough floating can be obtained even if the dough after proofing is compressed before freezing. Moreover, when the amount of folding of the oil composition for folding with respect to 100 parts by mass of the flour in the dough is in the above range, the exfoliation of oil and fat during baking is small, and a layered puffed food having a good appearance and flavor can be obtained.
Usually, the folding amount of the oil composition for folding in the dough in the layered puffed food is about 30 to 40 parts by mass with respect to 100 parts by mass of flour, but when the amount of folding oil composition for folding in the dough is increased Even if the dough after proofing is compressed before freezing, a layered swollen food with good dough floating can be obtained.

  In the present invention, cereal flour is a product obtained by grinding cereals into powder and can be used without particular limitation as long as it is usually blended in dough for layered puffed food. Moreover, the compounding quantity of flour can also be normally mix | blended without a restriction | limiting in the range mix | blended with the dough of layered puffed food. Specific examples of the flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The oil-fat composition for folding used in the present invention can be used without particular limitation as long as it is usually used for folding a dough for layered puffed food. Examples of the form of the oil-fat composition for folding include an emulsified oil-fat composition containing an oil phase and an aqueous phase and a shortening consisting only of the oil phase. The emulsified oil / fat composition is called margarine or fat spread, and examples of its form include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion. The oil and fat composition for folding includes, for example, the oils and fats usually used in oil and fat compositions for folding (soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, Palm oil, palm kernel oil, coconut oil and the like, and oils and fats obtained by processing these oils and fats by transesterification, fractionation, hydrogenation, etc.) can be used for rapid cooling and kneading. It is preferable that the oil-fat composition for folding is formed into a sheet shape.

  The fat content in the folding fat composition used in the present invention is preferably 60 to 100% by mass, more preferably 70 to 95% by mass, and still more preferably 80 to 95% by mass, Most preferably, it is 80-90 mass%.

  The oil / fat composition for use in the present invention has a solid fat content (also referred to as SFC) of oil / fat contained in the oil phase of 25 to 70% at 10 ° C., 5 to 50% at 20 ° C., and 2 to 40% at 30 ° C. It is preferably 30 to 65% at 10 ° C, 10 to 45% at 20 ° C, more preferably 5 to 35% at 30 ° C, 35 to 60% at 10 ° C, and 15 to 40 at 20 ° C. %, More preferably 8-30% at 30 ° C, most preferably 30-45% at 10 ° C, 20-35% at 20 ° C, and 8-30% at 30 ° C. In addition, the solid fat content of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemistry Society, "Reference fats analysis test method".

  Ingredients other than the flour and the oil composition for folding in the post-frozen frozen dough for layered swollen food of the present invention can be blended without particular limitation as long as they are usually blended in the dough of layered swollen food. . Moreover, these compounding quantities can also be normally mix | blended without a restriction | limiting especially in the range mix | blended with the dough of layered puffed food. Specifically, sugars and sugar alcohols such as yeast, salt, sugar (granulated sugar, sucrose), eggs (whole egg, liquid egg), various processed eggs, dairy products such as skimmed milk powder and milk, kneading Aqueous components such as oils and fats, water, and soy milk.

  The dough improving agent for layered puffed foods of the present invention may further contain a dough improving agent. The dough improving agent can be blended without particular limitation as long as it is usually blended with the dough of the layered puffed food. Moreover, the compounding quantity of the dough improving agent can also be mix | blended without a restriction | limiting especially in the range mix | blended with the dough of layered puffed food normally. Specific examples of the dough improving agent include enzymes such as α-amylase, hemicellulase, and glucose oxidase (the blending amount with respect to 100 parts by mass of flour in the dough is preferably 0.0005 to 0.03 parts by mass, 0.01-0.03 parts by mass), polysaccharides such as pectin, guar gum and the like (the blending amount with respect to 100 parts by mass of flour in the dough is preferably 0.3-5 parts by mass) 1 to 3 parts by mass), and emulsifiers such as diacetyl tartaric acid monoglyceride (the amount to be added to 100 parts by mass of flour in the dough is preferably 0.1 to 1 part by mass, 0.2 It is more preferable that it is -0.7 mass part.), The fermented seed | species (The compounding quantity with respect to 100 mass parts of flour in dough is preferably 3-30 mass parts, and 3-10 mass parts). There is more preferable.), And the like. Moreover, as a fabric improving agent, a commercially available fabric improving agent can also be used.

The frozen frozen dough for layered puffed food of the present invention can also be compressed (expanded) before freezing. The thickness of the dough after compression in the post-frozen frozen dough for layered puffed foods of the present invention is preferably 10 to 45 mm, more preferably 15 to 40 mm, still more preferably 20 to 35 mm, 20 Most preferably, it is ˜30 mm. If the frozen dough is compressed after proofing, the dough will lose its thickness (the volume of the dough will be reduced), and will not take up space, improving transportation and storage efficiency, and extremely advantageous in terms of logistics costs It will be a thing. Further, if the frozen dough after compression is compressed, heat is easily transferred to the dough, so that the dough thawing time can be shortened and the manufacturing process can be rationalized.
The thickness of the fabric after the proof varies depending on the size of the fabric. For example, when the fabric (thickness 3.0 mm) is cut into 65 to 70 g and the fabric is wound 3 to 4.5, Since the thickness is 50 to 70 mm, the thickness of the dough can be reduced by about 10 to 85% by compressing the dough.
In addition, the frozen dough after proof for layered puffed food of the present invention has good dough floating even when the proofed dough is compressed before freezing.

  The post-frozen frozen dough for layered puffed food according to the present invention can be produced by known production conditions and production methods, except that the folding oil / fat composition is folded in the range of the specified amount. Specifically, it can be produced in the order of mixing, fermentation (primary fermentation), division / rounding, retard, folding, retard, folding, retard, molding, proofing (final fermentation), and freezing. As needed, it can also manufacture by compressing (expanding pressure) between a proof and freezing. For example, a reverse sheet or an easy table can be used for the compression. The cloth can be made to have a desired thickness by spreading the cloth using these.

When the frozen dough for the layered swollen food according to the present invention is used, the frozen dough can be thawed and then the layered swollen food can be produced simply by baking. As a result, it is possible to continuously provide freshly stratified puffed food even in stores in narrow places.
Moreover, even if the dough after proofing is compressed before freezing, the dough can be compressed because the dough after proofing is compressed before freezing. If the frozen dough can be compressed after proofing, the transportation and storage efficiency is improved, which is very advantageous in terms of logistics costs. Moreover, if the frozen dough can be compressed after the proofing, the dough thawing time can be shortened, and the manufacturing process can be rationalized.

Next, the layered puffed food of the present invention will be described.
The layered puffed food of the present invention is produced by using the frozen dough after proof for the layered puffed food of the present invention.
Examples of the layered puffed food of the present invention include croissants and Danish pastries.

The layered puffed food of the present invention can be produced by the known production conditions and production method using the post-frozen frozen dough for layered puffed food of the present invention. Specifically, it can be manufactured through steps of thawing and firing in order.
In the case where the frozen dough for the layered puffed food is compressed, the thawing time can be shortened. Moreover, when the frozen dough after proofing for layered puffed foods is compressed, if a steam convection oven is used, the frozen dough can be baked as it is without thawing.

  The layered puffed food of the present invention has good dough floating, appearance and flavor.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

<Evaluation 1 of croissants>
Frozen dough was prepared under the composition shown in Table 1 and the production conditions shown in Table 2. The frozen dough was thawed at room temperature for 30 minutes and then baked at 210 ° C. for 18 minutes in a deck oven to produce a croissant. The appearance, texture and flavor of the croissant were evaluated according to the following criteria. The evaluation results were evaluated based on the total evaluation by eight panelists. The evaluation results are shown in Table 1.

[Evaluation criteria for appearance]
5: There is no oil or fat seepage on the top board 4: Oil or oil seepage on the top board is slight, but there is no problem 3: Oil or oil seepage on the top board is normal, but the bottom is normal Baking color 2: Oil and grease ooze out on the top board and the bottom is slightly black 1: Many oil and oil ooze out on the top and the bottom is darkened

[Evaluation criteria for fabric floating]
5: Sufficient winding steps, large and uneven inner phase, honeycomb 4: Sufficient winding steps, non-uniform inner phase 3: Winding steps, inner phase Honeycomb 2: Slight winding steps are seen, but the inner phase is clogged 1: No winding steps are seen, the inner phase is tangled

[Flavor Evaluation Criteria]
5: The outer skin is crisp and the fat and oil flavor is rich and moist. 4: The outer skin is crisp and the flavor of oil and fat is felt. 3: The outer skin is slightly crisp but the fat and oil flavor is slightly Weak 2: Soft outer skin and weak oily flavor 1: Soft outer skin and no oily flavor

生地改良剤１：クイック・ステップ・ＲＴＢ・クロワッサン（ピュラトス社）
折り込み用油脂組成物１
：日清クリスピート３００（日清オイリオグループ株式会社、油脂含量
９０質量％、ＳＦＣ １０℃３５％、２０℃３０％、３０℃１５％）
折り込み用油脂組成物２
：日清ピュアリッチシート８００ＦＣＰ（日清オイリオグループ株式会社、
油脂含量８５質量％、ＳＦＣ １０℃４０％、２０℃３０％、３０℃
１５％）
折り込み用油脂組成物３
：ハイテックス１５００ＢＰ（日清オイリオグループ株式会社、油脂含量
８５質量％、ＳＦＣ １０℃４０％、２０℃２５％、３０℃１５％）

Dough improver 1: Quick step RTB croissant (Puratos)
Oil composition for folding 1
: Nisshin Crispate 300 (Nisshin Oilio Group, Inc., fat and oil content 90% by mass, SFC 10 ° C 35%, 20 ° C 30%, 30 ° C 15%)
Oil composition for folding 2
: Nisshin Pure Rich Sheet 800FCP (Nisshin Oillio Group, Inc.
Fat content 85 mass%, SFC 10 ° C 40%, 20 ° C 30%, 30 ° C
15%)
Oil composition for folding 3
: Hi-Tex 1500BP (Nisshin Oillio Group, Inc., fat and oil content 85 mass%, SFC 10 ° C 40%, 20 ° C 25%, 30 ° C 15%)

  The solid fat content of fats and oils was measured according to 2.2.9-2003 solid fat content (NMR method) of “Standard oil fat analysis test method” edited by Japan Oil Chemists' Society.

  As can be seen from Table 1, Examples 1 to 3 in which the oil / fat composition for folding was folded into 50 parts by mass with respect to 100 parts by mass of flour were good results in all evaluation items.

<Evaluation 2 of croissants>
Frozen dough was prepared under the formulations shown in Tables 3-5 and the manufacturing conditions shown in Table 6. A croissant was produced by baking the frozen dough in a steam convection oven at 210 ° C. for 18 minutes without thawing. The appearance, float and flavor of the croissant were evaluated according to the same criteria as in the evaluation 1 of croissant. The evaluation results are shown in Tables 3-5.

生地改良剤２：Ｓ５００キモ・ロング（ピュラトス社）
生地改良剤３：ジョーカーキモ（ピュラトス社）

Dough improver 2: S500 Kimo Long (Puratos)
Dough improver 3: Joker Kimo (Puratos)

As can be seen from Tables 3 to 5, Examples 4 to 11 in which 50 to 100 parts by mass of the folding oil / fat composition with respect to 100 parts by mass of flour were favorable results in all evaluation items. In particular, the one in which 75 to 100 parts by mass of the folding oil / fat composition with respect to 100 parts by mass of flour is considerably more dough than the one in which the oil / fat composition for folding is folded into 50 parts by mass with respect to 100 parts by mass of flour. The float and flavor were good.
On the other hand, as can be seen from Table 4, Comparative Example 1 in which the oil / fat composition for folding was folded into 40 parts by mass with respect to 100 parts by mass of flour had poor dough floating.
Further, as can be seen from Table 3, Example 6 in which 100 parts by mass of the folding oil / fat composition with respect to 100 parts by mass of flour had an appearance with no problem, but a slight exudation of oil / fat was recognized. Therefore, it was considered that 100 parts by mass was the limit for the amount of folding oil composition for 100 parts by mass of flour.

Claims (5)

A dough is prepared by folding 45 to 100 parts by mass of the oil composition for folding with respect to 100 parts by mass of flour, and after the dough is proofed, the dough after proofing with a dough thickness of 50 to 70 mm is used for the dough. A method for producing a frozen dough after proofing for layered expanded foods, wherein the dough is compressed so as to have a thickness of 15 to 45 mm and then frozen.   The method for producing a frozen dough after proofing for layered expanded foods according to claim 1, wherein 70 to 100 parts by mass of the folding oil and fat composition is folded with respect to 100 parts by mass of flour in the dough.   The method for producing a frozen dough after proof for layered expanded food according to claim 1 or 2, wherein the layered expanded food is a croissant.   Manufacturing of the layered expanded food characterized by manufacturing using the frozen frozen dough for layered expanded foods manufactured with the manufacturing method of the frozen frozen dough for layered expanded foods of any one of Claims 1-3. Method.   The method for producing a layered puffed food according to claim 4, wherein the layered puffed food is a croissant.