JP6774195B2 - Bread dough frozen after proof - Google Patents

Description

The present invention relates to bread dough frozen after proofing, a method for producing the same, a whitening inhibitor, bread and a method for producing the same.

As a technique for anyone to easily and timely provide freshly baked bread, there is a method of baking frozen bread dough after proofing (final fermentation) to provide bread. Using this method, without the need for a bakery technician, the dough can be taken out of the freezer at the store, and the dough can be provided as it is or thawed without fermentation and simply baked in the oven. Is possible. However, when baking bread dough that has been frozen and stored for a long time after proofing, there is a problem that the surface of the bread becomes white due to a freezing disorder and the appearance of the bread deteriorates.

In Patent Document 1, a method of preventing whitening of the bottom of bread due to freezing damage by placing the molded bread dough on a hydrophobic substrate coated with a hydrous liquid after final fermentation and then freezing it. Are listed. According to this method, although a certain effect is expected to suppress the whitening of the bottom of the bread, the whitening of the surface of the bread other than the bottom cannot be suppressed, and the bread is placed on a hydrophobic substrate. It is complicated because the extra process of leaving it for a certain period of time increases.

Patent Document 2 describes a method of preventing whitening of the bottom surface of bread by covering the frozen bread dough after the final fermentation with a hydrophobic cloth and thawing it. This method requires the work of covering the frozen bread dough with a hydrophobic cloth before thawing, and cannot be applied to bread that is cooked as it is in a frozen state without thawing.

Japanese Unexamined Patent Publication No. 11-89508 Japanese Unexamined Patent Publication No. 10-327741

An object of the present invention is that when the dough frozen after proofing is cooked to produce bread, the white surface of the bread is cooked by cooking for a long period of time without impairing the flavor of the bread by a simple method. The purpose is to suppress the occurrence of chemicals.

As a result of diligent research to solve the above problems, the present inventors have found that bread dough containing a specific amount of sodium carbonate and / or potassium carbonate with respect to flour is frozen after proofing and then cooked. We have found that even after long-term frozen storage, the bread is whitened and the flavor is not impaired, and the present invention has been completed.

That is, the first aspect of the present invention relates to bread dough frozen after proofing, which is characterized by containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate with respect to 100 parts by weight of flour.

Preferably, the dough further contains 5 to 35 U of xylanase per 100 g of flour.

Preferably, the bread dough further contains 0.05 to 2.0 parts by weight of the thickener with respect to 100 parts by weight of the flour.

The second aspect of the present invention is to divide and mold a bread dough containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate with respect to 100 parts by weight of flour, and then perform proofing. The present invention relates to a method for producing bread dough frozen after proofing, which comprises freezing the dough so that the cooling rate is 0.8 to 2.8 ° C./min and the dough temperature is −15 ° C. or lower.

The third aspect of the present invention is a whitening inhibitor for bread dough that is frozen after proofing.
Consists of sodium carbonate and / or potassium carbonate
The present invention relates to a whitening inhibitor, which is blended so that the amount of sodium carbonate and / or potassium carbonate is 0.05 to 0.5 parts by weight with respect to 100 parts by weight of flour contained in bread dough.

The fourth aspect of the present invention relates to bread in which bread dough frozen after the proof is cooked.

Fifth of the present invention, bread dough containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate with respect to 100 parts by weight of flour is divided and molded, and then proofed. The present invention relates to a method for producing bread, which comprises freezing and further cooking.

According to the present invention, when the dough frozen after proofing is cooked to produce bread, the white color of the bread surface is prepared by cooking for a long period of time without impairing the flavor of the bread by a simple method. It is possible to suppress the occurrence of chemical conversion.

Hereinafter, the present invention will be described in more detail. The bread dough frozen after the proof of the present invention is characterized by containing a specific amount of sodium carbonate and / or potassium carbonate with respect to the flour which is the main raw material of the bread dough.

The bread dough frozen after proofing in the present invention is a bread dough obtained by freezing the bread dough after proofing (final fermentation) in the bread making process using a freezer such as a shock freezer.

The bread dough frozen after the proof of the present invention contains 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate with respect to 100 parts by weight of flour. The content is preferably 0.05 to 0.3 parts by weight, more preferably 0.075 to 0.15 parts by weight. If it is less than 0.05 parts by weight, the pH of the bread dough may not rise sufficiently and whitening may not be prevented. On the other hand, if it is more than 0.5 parts by weight, the pH of the bread dough rises too much, fermentation of yeast is suppressed, and the dough does not swell sufficiently and may not be browned.

The bread dough frozen after the proofing further contains a thickener and / or xylanase from the viewpoint of preventing the bubbles of the bread dough from collapsing during frozen storage and thickening the dough film, which makes it difficult to cook during cooking. It is preferable to do so. The thickener and xylanase may be used alone or in combination.

The xylanase is not particularly limited, and examples thereof include "Sumiteam X" of Shin Nihon Kagaku Kogyo Co., Ltd. and "Sucrase X" of Mitsubishi Chemical Foods Co., Ltd. The content of xylanase in the bread dough is preferably 5 to 35 U, more preferably 7.5 to 25 U, and even more preferably 10 to 15 U with respect to 100 g of flour. If the content of xynalase is less than 5U, the volume of bread does not come out, the heat passage during cooking becomes poor, and the baking color may become slightly light. If it is more than 35U, the dough may become sticky and the workability of bread making may deteriorate.

The xynalase activity of the xinalase can be measured by the DNS method. This method is a method in which a reducing sugar produced by enzymatic hydrolysis using xylan derived from oat pellets as a substrate is reacted with DNS (3,5-dinitrosalicylic acid) and quantified by increasing the absorbance at 540 nm. More specifically, 0.1 ml of an aqueous xylanase solution was added to 1.9 ml of a 1% xylan substrate solution ("Xylan, from hydrate reagents" manufactured by Sigma Co., Ltd. was dissolved in 200 mM acetate buffer (pH 4.5)), and the temperature was 40 ° C. After the enzymatic reaction was carried out for exactly 10 minutes, the DNS reagent (3,5-dinitrosalicylic acid: 0.75%, sodium hydroxide: 1.2%, sodium potassium tartrate tetrahydrate: 22.5% , Lactose monohydrate: containing 0.003%) Add 4 ml and mix well to stop the reaction. In order to quantify the amount of reducing sugar contained in the reaction stop solution, the reaction stop solution is accurately heated in a boiling water bath for 15 minutes. Subsequently, after cooling to room temperature, the amount of reducing sugar corresponding to xylose is quantified by measuring the absorbance at 540 nm. 1U of xylanase activity is expressed as the amount of enzyme that produces a reducing sugar corresponding to 1 μmol of xylose per minute under reaction conditions of 40 ° C. for 10 minutes.

The thickener is not particularly limited, and a thickener added to food can be used. Examples thereof include alginic acids, pectin, xanthan gum, guar gum, gellan gum, carrageenan and locust bean gum. At least one selected from those groups can be used. From the viewpoint of reinforcing the crosslinked structure of the bread dough and forming a gel having resistance to freezing and thawing, alginic acids are preferable, and propylene glycol alginate is more preferable. The content of the thickener is preferably 0.05 to 2.0 parts by weight, more preferably 0.1 to 0.5 parts by weight, and 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the flour. Is more preferable. If it is less than 0.05 parts by weight, the volume of bread will not come out, and the baking color may become slightly lighter due to poor cooking, and if it is more than 2.0 parts by weight, the texture of the obtained bread will be May decrease.

In addition to the above, the bread dough of the present invention contains flour such as wheat flour and baker's yeast, and appropriately contains sugars, dairy products, eggs, salt, antioxidants, fats and oils, water and the like, if necessary. Can be done.

The bread dough frozen after the proof is thawed if necessary and then cooked to obtain the bread of the present invention. According to the present invention, whitening can be suppressed regardless of the presence or absence of a thawing step after freezing. The bread produced by the present invention is not particularly limited as long as it is bread obtained by cooking after fermentation, and for example, roll bread, sweet bread, side dish bread, Danish pastry such as croissant, hard-baked bread such as French bread, etc. Examples include pizza, fried bread, and their secondary processed products. The fried bread refers to bread obtained by frying dough fermented with yeast, and corresponds to yeast donuts and the like.

<Manufacturing method of bread dough frozen after hoiro>
The sodium carbonate and / or potassium carbonate is mixed with other bread dough raw materials in a predetermined amount and kneaded, and if necessary, fermentation is performed, the dough is divided and molded, and proofing (final fermentation) is performed to obtain bread dough. The conditions of the hoiro are not particularly limited, and examples thereof include conditions of about 20 to 75 minutes at 28 to 32 ° C. By freezing the dough after proofing so that the cooling rate is 0.8 to 2.8 ° C./min and the dough temperature is −15 ° C. or lower, the bread dough frozen after proofing of the present invention can be obtained. When the cooling rate is less than 0.8 ° C / min, the freezing of the dough is delayed and the growth of ice crystals is promoted, and the coarsened ice crystals damage the dough structure and spoil the appearance of the bread after cooking. There is. If the cooling rate exceeds 2.8 ° C / min, the yeast in the dough will die due to freezing damage, the dough structure will be damaged by the reducing substances leaking from the yeast cells, and the volume of bread after cooking will increase. May decrease. In addition, the dough may not freeze sufficiently when the dough temperature is higher than −15 ° C.

<Bread manufacturing method>
The bread dough frozen after the proof of the present invention can be cooked without fermentation because the proof is finished, and can be taken out of the freezer and cooked directly to obtain bread, or taken out of the refrigerator. Bread can be obtained by cooking after thawing. For example, when firing directly in an oven, it can be fired by a generally known method, preferably using a convection oven to gradually raise the temperature from a low temperature of 20 to 100 ° C. and then at 140 to 250 ° C. for 10 to 30 minutes. It is preferable to bake. When thawing, the bread is obtained by thawing at 0 to 40 ° C. and then cooking by a generally known method. As the baking conditions at that time, for example, baking may be performed at 140 to 250 ° C. for 8 to 30 minutes using a fixed pan for bread or a reel oven. In addition, when frying bread dough, it can be fried by a generally known method, and it is preferable to fry in a fryer at 160 to 200 ° C. for 30 seconds to 10 minutes.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples.
<Evaluation of whitening>
The bread rolls obtained in Examples and Comparative Examples were visually confirmed by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.

5 points: Very good with no whitening at all 4 points: Very good with almost no whitening 3 points: Whitening is only partially seen and good 2 points : Whitening is seen in most parts and looks bad 1 point: Whitening is seen almost all over and looks very bad <Evaluation of flavor>
The bread rolls obtained in Examples and Comparative Examples were eaten by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.

5 points: Very good flavor 4 points: Very good flavor 3 points: Good flavor 2 points: Offensive odor and bad flavor 1 point: Strong offensive odor and very bad flavor (Example 1)
According to the formulation shown in Table 1, the raw materials were mixed with a vertical mixer "HPI-20M" (manufactured by Kanto Mixer Industry Co., Ltd.) at low speed for 3 minutes, then at medium speed for 7 minutes and at high speed for 7 minutes, and kneaded at 22 ° C ± 1 ° C. .. After the mixing was completed, the dough was stored at 20 ° C. for 20 minutes, and then the dough was divided into 70 g portions. Further, the dough was stored at 25 ° C. for 30 minutes, and then the dough was molded into a roll shape with Mulder (“FM-31Z” manufactured by Fujisawa Co., Ltd.). The spreading pressure of Mulder was 2.0 mm. The molded product was proofed at 30 ° C. and 75% humidity for 60 minutes, immediately cooled to the cooling end point temperature using a shock freezer in an atmosphere of -30 ° C at a cooling rate of 1.2 ° C./min, and then frozen after proofing. Got

The dough was stored at −20 ° C. for 3 months, thawed at 25 ° C. for 40 minutes, and then baked in an oven at 190 ° C. for 10 minutes to obtain a roll. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Example 2)
Bread rolls were obtained in the same manner as in Example 1 except that no thickener and xylanase were added according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Examples 3 to 4, Comparative Examples 1 to 2)
Roll breads were obtained in the same manner as in Example 1 except that the amount of sodium carbonate was changed according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Example 5)
Roll bread was obtained in the same manner as in Example 1 except that sodium carbonate was changed to potassium carbonate according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Example 6)
Rolls were obtained in the same manner as in Example 1 except that half of the sodium carbonate was replaced with potassium carbonate according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Comparative Example 3)
Roll pans were obtained in the same manner as in Example 1 except that sodium carbonate was changed to sodium hydrogen carbonate according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Comparative Example 4)
Roll breads were obtained in the same manner as in Example 1 except that sodium carbonate was changed to ammonium carbonate according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

(Comparative Example 5)
A roll was obtained in the same manner as in Example 2 except that sodium carbonate was not added according to the formulation shown in Table 1. The obtained rolls were whitened and evaluated for flavor, and the evaluation results are summarized in Table 1.

The bread rolls of Examples 1, 5 and 6 were very good with almost no whitening, and the flavor was also very good.

The bread roll of Example 2 was good with whitening only partially observed, and the flavor was also very good.

The bread roll of Example 3 was good with almost no whitening and had a very good flavor, but the bread roll of Comparative Example 1 having a smaller amount of sodium carbonate showed whitening in most of the appearance. Was bad.

The bread roll of Example 4 was good with only a part of whitening and had a good flavor, but the bread roll of Comparative Example 2 having a larger amount of sodium carbonate was partially whitened. The flavor wasn't good either.

The roll pan of Comparative Example 3 using sodium hydrogen carbonate was partially whitened. The bread roll of Comparative Example 4 using ammonium carbonate was partially whitened, had a strange odor, and had a bad flavor.

In the bread roll of Comparative Example 5, whitening was observed almost entirely, and the appearance was extremely poor.

Claims (5)

Containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate, 5 to 35 U of xylanase, and 0.05 to 2.0 parts by weight of alginic acids as a thickener with respect to 100 parts by weight of flour. Bread dough frozen after proofing, which is characterized by. Bread dough containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate, 5 to 35 U of xylanase, and 0.05 to 2.0 parts by weight of alginic acids as thickeners with respect to 100 parts by weight of flour. Is divided, molded, and then proofed, and then frozen at a cooling rate of 0.8 to 2.8 ° C./min so that the dough temperature is -15 ° C. or lower. How to make bread dough. A whitening inhibitor for bread dough that is frozen after proofing.
Consists of sodium carbonate and / or potassium carbonate
A whitening inhibitor which is blended so that the amount of sodium carbonate and / or potassium carbonate is 0.05 to 0.5 parts by weight with respect to 100 parts by weight of flour contained in bread dough. Bread in which the bread dough frozen after the proof according to claim 1 is cooked. Bread dough containing 0.05 to 0.5 parts by weight of sodium carbonate and / or potassium carbonate, 5 to 35 U of xylanase, and 0.05 to 2.0 parts by weight of alginic acids as a thickener with respect to 100 parts by weight of flour. After dividing and molding, the dough is proofed, then frozen at a cooling rate of 0.8 to 2.8 ° C / min and the dough temperature is -15 ° C or less, and further cooked. How to make bread.