JP6993833B2 - Freezing bread dough after hoiro - Google Patents

Description

The present invention relates to bread dough frozen after final fermentation (hoiro) and bread made by cooking the bread dough by heating.

As the number of bread technicians decreases, as a technology for anyone to easily provide freshly baked bread, there is a technology for cooking bread dough obtained by the post-hoiro freezing method, which freezes the bread dough after the final fermentation (hoiro). .. This technology is as simple as taking the dough out of the freezer at the store and baking it in the oven, and even if you are not skilled in bread making, it is possible to provide freshly baked bread in a short time. Furthermore, labor costs can be reduced. However, the dough used in the post-hoiro freezing method is very delicate because it contains bubbles of carbon dioxide gas generated by yeast fermentation, and the coalescence of bubbles occurs due to temperature changes during frozen distribution and frozen storage. It may occur or the ice crystals may become coarse, and at that time, the dough may be damaged, and the surface of the bread after cooking may become rough (blisters, uneven baking color), the volume may decrease, and the texture may deteriorate. There is a problem that it happens.

As a frozen dough after proofing, a denish pastry made by spraying a fat or oil pre-whipped with processed edible fat or oil and diacetyl tartrate monoglyceride onto gluten during stirring and further adding and mixing glucose or the like to obtain a frozen dough improving agent. The frozen dough after proofing (Example 4) is described, and it is also described that a thickening polysaccharide such as guagam or xanthan gum can be used in combination (Patent Document 1). After baking such a dough, phenomena such as volume reduction and bending of the waist are unlikely to occur. However, the viscosity of the thickening polysaccharide is not optimal, and there is no description or suggestion about the rough surface of the bread and the deterioration of the texture after baking, and even if the examples are reproduced, their physical properties are insufficient.

Japanese Unexamined Patent Publication No. 8-196199

An object of the present invention is that the workability at the time of making a dough is good, and even if the dough is cooked after a temperature change during freezing distribution or freezing storage, the volume is reduced and the surface is roughened (fire blisters, uneven baking color). ) Is not generated, and it is to provide a frozen bread dough after proofing that a bread having a soft, less rubbery texture and a crisp texture can be obtained.

As a result of diligent research to solve the above problems, the present inventors obtained a dough containing a specific amount of a thickener having specific physical characteristics and a specific amount of diacetyl tartrate monoglyceride, which was frozen after final fermentation. The dough was found to have a good texture without volume reduction or surface roughness even if the temperature of the dough changed during frozen storage, and the bread made by cooking was completed. rice field.

That is, the first aspect of the present invention is the post-agitated frozen bread dough that has been frozen after the final fermentation, with 0.03 to 0.23 parts by weight of the thickener and 0.03 to 0.23 parts by weight of the thickener with respect to 100 parts by weight of the grain flour contained in the frozen bread dough. After proofing frozen bread dough containing 0.05 to 0.35 parts by weight of diacetyl tartrate monoglyceride (viscosity agent: after stirring for 10 minutes in ion-exchanged water at 80 ° C. to a concentration of 1% (W / W) and then dissolving. , So that the viscosity when measured at 20 ° C. and 60 rpm using a B-type rotational viscometer is 800 to 1800 mPa · s, and the concentration is 0.5% (W / W) in ion-exchanged water at 80 ° C. After stirring for a minute to dissolve, the ratio (X / Y) of the viscosity (X) measured at 20 ° C. at 6 rpm and the viscosity (Y) measured at 60 rpm using a B-type rotational viscometer is 6. ~ 10 thickeners). A preferred embodiment relates to the above-mentioned post-freezing frozen bread dough having a thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) of 0.2 to 4.5 in the frozen bread dough. More preferably, it relates to the above-mentioned post-chewing frozen bread dough in which the thickener is welan gum and / or Daiyutan gum. The second aspect of the present invention is that the thickener is contained in an amount of 5 to 42% by weight and the diacetyl tartrate monoglyceride is contained in an amount of 8 to 58% by weight, and the thickener / diacetyl tartrate monoglyceride (dry weight ratio) is 0. An improver (thickener: 1% (W / W) in ion-exchanged water at 80 ° C. for use in post-agitated frozen bread dough frozen after final fermentation, which is 2 to 4.5. After stirring for 10 minutes to dissolve, the viscosity when measured at 20 ° C. and 60 rpm using a B-type rotary thickener is 800 to 1800 mPa · s, and 0.5% (W / W /) in ion-exchanged water at 80 ° C. W) After stirring and dissolving for 10 minutes to a concentration, the viscosity (X) measured at 6 rpm and the viscosity (Y) measured at 60 rpm at 20 ° C. using a B-type rotational thickener Thickeners having a ratio (X / Y) of 6-10). A preferred embodiment relates to an improver for use in post-frozen frozen bread dough frozen after final fermentation as described above, wherein the thickener is welan gum and / or daiyutan gum. The third aspect of the present invention relates to bread in which the above-mentioned post-freezing bread dough is cooked.

According to the present invention, the workability at the time of producing the dough is good, and even if the dough is cooked after undergoing a temperature change during freezing distribution or freezing storage, the volume is reduced and the surface is roughened (fire blisters, uneven baking color). ) Is not generated, and it is possible to provide a frozen bread dough after proofing that a bread having a soft, less rubbery texture and a crisp texture can be obtained.

Hereinafter, the present invention will be described in more detail. The post-hoiro frozen bread dough of the present invention is obtained by freezing a bread dough containing a thickener having specific physical characteristics and diacetyl tartaric acid monoglyceride after final fermentation (hoiro).

The thickener used for the frozen bread dough after proofing of the present invention has the following features. The thickener was added to ion-exchanged water at 80 ° C. to a concentration of 1% (W / W), stirred for 10 minutes to dissolve, and then used at 20 ° C. and 60 rpm using a B-type rotational viscometer. The thickener was added to ion-exchanged water having a viscosity of 800 to 1800 mPa · s as measured and a concentration of 0.5% (W / W) at 80 ° C., and the mixture was stirred and dissolved for 10 minutes. After that, the ratio (X / Y) of the viscosity (X) when measured at 20 ° C. and 6 rpm using a B-type rotational viscometer and the viscosity (Y) when measured at 60 rpm is 6 to 10. Is preferable.

The viscosity measured at 60 rpm is more preferably 850 to 1600 mPa · s, and even more preferably 900 to 1500 mPa · s. If the viscosity is less than 800 Pa · s, the volume may decrease or the surface of the bread may be roughened, and if it exceeds 1800 Pa · s, the texture may become hard.

The viscosity ratio (X / Y) is more preferably 6 to 9, and even more preferably 6.5 to 8. If the viscosity ratio (X / Y) is less than 6, the crispness may be worsened or a chewing gum feeling may be felt, and if it is more than 10, the workability at the time of producing bread dough may be deteriorated.

The content of the thickener is preferably 0.03 to 0.23 parts by weight, more preferably 0.05 to 0.20 parts by weight, and 0.07 to 0.07 to 100 parts by weight of the flour contained in the frozen bread dough. 0.15 parts by weight is more preferable. If it is less than 0.03 parts by weight, the surface of the bread may be roughened, and if it is more than 0.23 parts by weight, the texture of the bread may become hard or the volume may decrease.

Examples of the thickener include welan gum and Daiyutan gum. In addition, a thickener other than welan gum or Daiyutan gum may be used in combination as long as the physical properties of the thickener are satisfied.

The welan gum is a repeating unit of either two molecules of glucose, two molecules of rhamnose, and one molecule of glucuronic acid, or two molecules of glucose, one molecule of rhamnose, one molecule of mannose, and one molecule of glucuronic acid. It is a natural polysaccharide. Further, the Daiyutan gum refers to a natural polysaccharide having two glucoses, one glucuronic acid and three rhamnose as constituent units. Although Daiyutan gum has not yet been approved as a food additive, it is a naturally fermented polysaccharide like Welan gum, and if approved, it can be used in the frozen bread dough of the present invention.

The diacetyl tartaric acid monoglyceride used in the frozen bread dough of the present invention refers to a compound in which a compound in which the hydroxyl group of tartaric acid is acetylated is ester-bonded to the hydroxyl group of the monoglyceride.

The content of the diacetyl tartaric acid monoglyceride is preferably 0.05 to 0.35 parts by weight, more preferably 0.10 to 0.30 parts by weight, and 0.15 to 0.30 parts by weight with respect to 100 parts by weight of the flour contained in the frozen bread dough. 0.25 parts by weight is more preferable. If it is less than 0.05 parts by weight, the texture of the bread may feel rubbery or crisp, and if it is more than 0.35 parts by weight, the volume may decrease or the surface of the bread may become rough. May be done.

The thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the frozen bread dough of the present invention is preferably 0.2 to 4.5, more preferably 0.25 to 3, and even more preferably 0.3 to 2. 0.35 to 1 is particularly preferable. If it is less than 0.2, the surface of the bread may be roughened, and if it is more than 4.5, the texture of the bread may become hard.

In addition to the thickener and diacetyl tartrate monoglyceride, the frozen bread dough of the present invention contains flour such as wheat flour, which is a raw material for bread making, fats and oils, water, baker's yeast, salt, eggs, sugars, milk components, enzymes, and antioxidants. It can contain ingredients that are normally blended in bread dough, such as agents.

The flour is not particularly limited as long as it is a flour contained in ordinary bread dough, and examples thereof include wheat flour, rye flour, rye flour, barley flour, and millet flour, and among them, wheat flour is particularly preferable. As the wheat flour, strong flour, semi-strong flour, ultra-strong flour, medium-strength flour, weak flour and the like can be used.

The fats and oils are not particularly limited as long as they are edible, but fats and oils conventionally used for margarine and shortening are preferable. At least one selected from vegetable oils such as palm oil, palm oil, palm kernel oil, and coconut oil, and animal oils such as milk fat, fish oil, beef fat, and pork fat can be mentioned, and these fats and oils are ester-exchanged. , Hardened, separated, etc., all oils and fats normally used for food can be used.

The content of the fat and oil is preferably 2 to 30 parts by weight with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 2 parts by weight, the extensibility of the dough may be lowered and the volume may be lowered, and if it is more than 30 parts by weight, the dough may not be easily organized and the kneading time may be long.

The baker's yeast refers to a microorganism that assimilate sugar to produce carbon dioxide gas and alcohol, and also produce organic acids and aroma components. For example, yeast used for ordinary bread making such as Saccharomyces cerevisiae can be used. .. The content of the baker's yeast is preferably 0.2 to 2 parts by weight (in terms of dry weight) with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 0.2 parts by weight, fermentation may take a long time and production efficiency may be poor, and if it is more than 2 parts by weight, the unfavorable flavor of baker's yeast itself is imparted, and it becomes difficult to determine the optimum fermentation time. In some cases.

Examples of the sugar include sugar, glucose, fructose, maltose, lactose, high fructose corn syrup, oligosaccharide, water candy, sugar alcohols and the like, and at least one selected from these groups can be used. The content of the saccharide is preferably 3 to 30 parts by weight (dry weight) with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 3 parts by weight, the nutrient source of baker's yeast is reduced and the volume of bread may be reduced or the baking color may be lightened. If it is more than 30 parts by weight, the activity of baker's yeast is suppressed and the volume of bread is reduced. May be smaller.

Examples of the milk component include whole milk powder, skim milk powder, milk, skim milk, cream, butter, cheese and the like. The content of the milk component is preferably 1 to 20 parts by weight with respect to 100 weight of flour in the frozen bread dough. If it is less than 1 part by weight, the flavor may be insufficient, and if it is more than 20 parts by weight, the extensibility of the dough may be lowered and the volume of the bread may be lowered.

The egg is a chicken egg, and in addition to raw whole egg, salted whole egg, salted egg yolk, sweetened whole egg, dried whole egg, frozen whole egg, frozen sweetened whole egg, enzyme-treated whole egg and the like can be used. At least one selected from these groups may be used. The egg content is preferably 1 to 6 parts by weight with respect to 100 weight of flour in the frozen bread dough. If it is less than 1 part by weight, the extensibility of the dough may be lowered and the volume of the bread may be lowered, and if it is more than 6 parts by weight, the dough may not be organized easily and the kneading time may be long.

The salt means a seasoning mainly composed of sodium chloride, and examples thereof include purified salts, high-quality salts, raw salts, and the like, and the salt is not particularly limited as long as it is used in the art. The content of the salt is preferably 0.5 to 5 parts by weight with respect to 100 parts by weight of the flour in the frozen bread dough. If it is less than 0.5 parts by weight, the taste of bread may be poor, and if it is more than 5 parts by weight, the salty taste of bread may be too strong to eat.

As the enzyme, for example, amylase, xylanase and the like can be appropriately used.

As the antioxidant, for example, L-ascorbic acid or the like can be appropriately used.

In order to easily produce the frozen bread dough of the present invention, for example, an improving agent containing a specific amount of a thickener and a diacetyl tartaric acid monoglyceride for use in a frozen bread dough obtained by freezing after final fermentation is used. It's fine. The thickener and diacetyl tartaric acid monoglyceride contained in the improving agent may be the same as those contained in the frozen bread dough. Further, the improving agent may also contain materials and starches that can be contained in the frozen dough of the present invention.

The content of the thickener in the improver is preferably 5 to 42% by weight in the whole improver. When the content is within the above range, it is easy to adjust the frozen bread dough so as to exert the effect of the present invention.

The content of diacetyl tartaric acid monoglyceride in the improver is preferably 8 to 58% by weight based on the whole improver. When the content is within the above range, it is easy to adjust the frozen bread dough so as to exert the effect of the present invention.

The thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the improver is preferably 0.2 to 4.5, more preferably 0.25 to 3, further preferably 0.3 to 2, and 0.35 to 0.35. 1 is particularly preferable. When the ratio is within the above range, it is easy to adjust the frozen bread dough so as to exert the effect of the present invention.

It is preferable to add starches to the improver for the purpose of improving handleability and dispersibility in the dough. Examples of starches include raw starch and modified starch, and among them, cornstarch is preferable from the viewpoint of having little influence on the physical characteristics of the dough. The content of starch is preferably 100 to 900 parts by weight based on 100 parts by weight of the total dry weight of the thickener and diacetyl tartaric acid monoglyceride in the improving agent. If the content is out of the range of 100 to 900 parts by weight, the handleability and the dispersibility in the dough may deteriorate.

The improving agent for use in the frozen bread dough obtained by freezing after the final fermentation of the present invention can be produced by mixing the above raw materials.

An example of producing the frozen bread dough after proofing and bread of the present invention is illustrated below. All the above-mentioned raw materials are kneaded, and the dough is prepared through a general bread making process such as a no-time method, a straight method, a medium seed method, a refrigerated medium seed method, and a frozen dough manufacturing method. The order of feeding the raw materials may be any, and the timing of feeding each raw material may be either the middle-class mixing or the main kneading, and may be in accordance with a known method. After the main kneading, fermentation is performed as necessary, the dough is divided and molded, and the final fermentation (hoiro) is performed. Frozen bread dough can be obtained by lowering the temperature until it becomes freezing.

Then, the obtained frozen bread dough is taken out from the freezer and cooked directly in an oven or the like, or is thawed and then cooked to obtain bread. When cooking directly in an oven, it can be cooked 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 to 10 to 230 ° C. It is preferable to bake for 20 minutes. When thawing, it is obtained by thawing at 0 to 40 ° C. and then cooking by a generally known method. The dough is preferably thawed in an atmosphere of 20 to 30 ° C. until the center temperature of the dough reaches 15 to 30 ° C. If the atmospheric temperature is less than 20 ° C, it takes a long time to thaw, and if it exceeds 30 ° C, dough dripping may occur and the bread shape may be impaired. If the center temperature of the dough after thawing is less than 15 ° C, the heat to the center during cooking may not be sufficient and baking may occur, and if it exceeds 30 ° C, the dough will drip and the shape of the bread will be impaired. There is. Then, it is preferable to bake at 140 to 230 ° C. for 10 to 20 minutes using a fixed pan for bread or a reel oven.

Even if the frozen bread dough is cooked after undergoing a temperature change during freezing distribution or freezing storage, the volume does not decrease and the surface is not roughened (fire blisters, uneven baking color), and it is soft and rubber. Bread with a less crunchy texture can be obtained. Here, the temperature change during frozen distribution or frozen storage means that the surface temperature of the dough is in the temperature range of -30 to -18 ° C, and the frozen bread after proofing is in the temperature range of -13 to -5 ° C for 3 to 12 hours. After being held above, it means that the surface temperature is again in the temperature range of −30 to −18 ° C.

The frozen bread dough of the present invention includes, for example, bread, sweet bread such as bean paste and cream bread, denish pastry such as croissant, roll bread, hard-baked bread such as French bread, cooking bread such as variety red and sandwich, steamed bread, or Any bread dough may be used, such as those secondary processed products or those requiring range cooking.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<Thickener used in Examples, Comparative Examples and Production Examples>
The physical characteristics of the thickener used are shown in Table 1.

<Raw materials used in Examples, Comparative Examples and Production Examples>
1) "Bistop W" manufactured by Saneigen FFI Co., Ltd.
2) "KELCO-CRETE DC" manufactured by Sansho Co., Ltd.
3) "Tikantungum FA-RC" manufactured by TIC GUMS
4) "Million" manufactured by Nisshin Seifun Co., Ltd.
5) "Johakuto" manufactured by Toyo Sugar Refining Co., Ltd.
6) "Refined salt" manufactured by the Salt Industry Center of Japan
7) "East GA" manufactured by Kaneka Corporation
8) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd.
9) "Liquid whole egg (sterilized)" manufactured by Kewpie Tamago Co., Ltd.
10) "PANODAN U2010 KOSHER" manufactured by Danisco
11) Riken Vitamin Co., Ltd. "Poem B-30"
12) "GRINSTDED CITREM BC / B" manufactured by Danisco
13) "GRINSTED SSL p86k" manufactured by Danisco
14) "GRINSTED CSL p80" manufactured by Danisco

(Production Example 1) Preparation of improver Welan gum (“Bistop W” manufactured by Saneigen FFI Co., Ltd.): 10 parts by weight, diacetyl tartrate monoglyceride (“PANODAN U2010 KOSHER” manufactured by DANISCO): 17 parts by weight and Cornstarch ("Cornstarch (NON-GMO)" manufactured by Japan Corn Starch Co., Ltd.): An improving agent for use in frozen bread dough obtained by mixing 73 parts by weight, final fermentation, and then freezing (improvement for frozen dough after proofing). Agent) was obtained.

(Production Example 2) Preparation of improver (based on JP-A-8-196199 (Example 4))
Vital gluten (manufactured by Nippon Flour Milling Co., Ltd.): Put 6 parts by weight into a mixer, and while continuing stirring and mixing, shortening (manufactured by Kaneka Corporation "Everlight G, rising melting point: 34 ° C"): 1.5 weight , Diacetyl tartrate monoglyceride (“PANODAN U2010” manufactured by DANISCO): 0.25 parts by weight] was mixed, completely dissolved at 70 ° C, and then cooled to 45 ° C and sprayed. Glucose (“TDA-C” manufactured by Sanei Saccharification Co., Ltd.): 0.5 parts by weight, ascorbic acid (“L-ascorbic acid” manufactured by Fuso Chemical Industry Co., Ltd.): 0 .1 part by weight, α-amylase preparation (“Sumiteam AS” manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.): 0.01 part by weight is put into a mixer, mixed until uniform, finally fermented and then frozen. An improving agent for use in the obtained frozen bread dough was obtained.

(Production Example 3) Production of shortening Corn oil (“Corn oil” manufactured by Kaneka Co., Ltd.): 97.4 parts by weight, palm extremely hardened oil (“RHPL” manufactured by Taiyo Yushi Co., Ltd., melting point 59.8 ° C): When 0.4 parts by weight was mixed and thawed at 70 ° C, monoglycerin fatty acid ester (“Emulgie MS” manufactured by Riken Vitamin Co., Ltd.): 2.0 parts by weight, sorbitan fatty acid ester (manufactured by Riken Vitamin Co., Ltd. Poem S-65V "): 0.1 part by weight and lecithin (" YelkinTS "manufactured by ARCHER DANIE LS MIDLAND): 0.1 part by weight were dissolved to prepare an oil phase part. Next, this oil phase portion was rapidly cooled and kneaded and cooled to 10 ° C. to obtain shortening.

<Workability when making bread dough>
In the examples and comparative examples, the workability in producing the bread dough was evaluated according to the following criteria.
5 points: There is almost no damage to the fabric during fabric production, and the workability is extremely good. 4 points: There is little damage to the fabric during fabric production, the moldability is relatively good, and the workability is good. 3 points: There is little damage to the fabric when making the dough, but the moldability is slightly inferior, or there is some damage to the fabric when making the dough, but the moldability is good and the workability is normal. 2 points: When making the dough Severe fabric damage and / or poor moldability and poor workability 1 point: Fabric damage during fabric production is very severe, moldability is also poor, and workability is very poor.

<Evaluation of bread volume>
The bread volume obtained in Examples and Comparative Examples was evaluated according to the following criteria. At that time, the specific volume of the bread was measured by measuring the volume of the bread obtained by baking with a "3D Laser Scanner" manufactured by ASTEX, and the ratio divided by the weight of the bread was taken as the specific volume (mL / g).
5 points: Specific volume is 6.0 mL / g or more 4 points: Specific volume is 5.9 mL / g or more and less than 5.8 mL / g 3 points: Specific volume is 5.7 mL / g or more and less than 5.8 mL / g 2 points: Specific volume is 5.6 mL / g or more and less than 5.5 mL / g 1 point: Specific volume is less than 5.4 mL / g

<Evaluation of rough surface of bread>
The evaluation of the surface roughness of the bread obtained in the examples and comparative examples was carried out by 10 trained panelists (5 males and 5 females) according to the following criteria, and the average value was used as the evaluation value. did.
5 points: No blisters, fish eyes, lightening, uneven color, surface is in extremely good condition 4 points: No blisters, fish eyes, lightening, uneven color, The surface is in good condition. 3 points: Blisters, fish eyes, lightening, and uneven color are slightly seen, but it is a level that is not a problem for the product. 2 points: Blisters, fish. At least one of eye, lightening, and uneven color is seen. One point: at least two of blisters, fish eyes, lightening, and uneven color are clearly seen.

<Texture evaluation>
The texture of bread obtained in the examples and comparative examples was evaluated by 10 trained panelists (5 males and 5 females) for three items: softness, lack of rubberiness, and crispness. It was carried out according to the following criteria, and the average value was used as the evaluation value.
(Softness)
5 points: Very soft and good texture 4 points: Soft and good texture 3 points: Softness is a little inferior, but it is a level that is not a problem as a product 2 points: Somewhat hard There is, and it lacks softness. 1 point: Hard and not soft (no rubbery feeling)
5 points: No rubber feeling 4 points: Almost no rubber feeling 3 points: There is a little rubber feeling, but it is a level that is not a problem as a product 2 points: There is a rubber feeling 1 point: There is a very rubber feeling (Crispness)
5 points: Very crisp 4 points: Crisp 3 points: Slightly inferior, but not a problem for the product 2 points: Poor crisp 1 point: Very crisp

<Comprehensive evaluation of bread>
Comprehensive evaluation was performed based on the evaluation results of workability at the time of making bread dough, volume of bread, roughness of the surface of bread, and texture of bread (softness, lack of rubber feeling, good crispness). The evaluation criteria at that time are as follows.
A: Workability, bread volume, rough surface of bread, texture of bread satisfying 4.0 points or more and 5.0 points or less B: Workability, volume of bread, rough surface of bread, bread All textures are 3.5 points or more and 5.0 points or less, and at least one of 3.5 points or more and less than 4.0 points. C: Workability, bread volume, rough surface of bread, bread All of the textures are 3.0 points or more and 5.0 points or less, and at least one of 3.0 points or more and less than 3.5 points. D: Workability, bread volume, rough surface of bread, bread All of the textures are 2.0 points or more and 5.0 points or less, and at least one of 2.0 points or more and less than 3.0 points. E: Workability, bread volume, rough surface of bread, bread There is at least one less than 2.0 in the evaluation of the texture of

(Example 1) Preparation of bread Bread was produced according to the dough composition shown in Table 2 based on the straight production method. That is, the ingredients of the formulations shown in Table 2 were placed in a vertical mixer for bread making (Kanto mixer 20 coat type) and mixed at a low speed of 3 minutes and then at a medium speed of 7 minutes to obtain a dough at a kneading temperature of 22 ° C. After kneading, store at 20 ℃ for 30 minutes, then divide and roll the dough into 30g pieces, take a bench time at 20 ℃ for 15 minutes to recover the damage of the dough, and then use a moulder to make the dough 12cm in length. After molding into a roll shape so as to be, it was molded into a set of two boat molds to prepare a roll bread dough. Then, the final fermentation (hoiro) was carried out at 30 ° C. and a relative humidity of 75% for 54 minutes. After that, on a metal tray, quick freeze at -40 ° C for 60 minutes in "Blast Chiller & Shock Freezer HBC-12A3" manufactured by Hoshizaki Electric Corporation to obtain frozen bread dough, and put it in a plastic bag. It was stored frozen at -20 ° C for 1 week.

After that, the above-mentioned frozen bread dough after freezing was stored frozen at -20 ° C for 1 week in the "Vertical Freezer / Refrigerator 623S2-EC" manufactured by Daiwa Refrigerator Industry Co., Ltd. in the "Program Low Temperature Incubator IN802" manufactured by Yamato Scientific Co., Ltd. The product was stored at −10 ° C. for 8 hours and then stored again in the “vertical freezer / refrigerator 623S2-EC” manufactured by Daiwa Refrigerator Industry Co., Ltd. at −20 ° C. for 12 hours, and the number of temperature changes was one. In addition, the frozen dough after freezing that was stored at -20 ° C for 12 hours in the above-mentioned "Vertical Freezer / Refrigerator 623S2-EC" manufactured by Yamato Refrigerator Industry Co., Ltd. was "Program Low Temperature Incubator IN802" manufactured by Yamato Scientific Co., Ltd. The product was stored at −10 ° C. for 8 hours and then stored again at −20 ° C. for 12 hours in the “vertical freezer / refrigerator 623S2-EC” manufactured by Daiwa Refrigerator Industry Co., Ltd., and the number of temperature changes was 2 times. When the number of temperature changes was counted in this way, it was once in Example 1.

The frozen bread dough that had undergone the temperature change and was stored frozen was placed on a tray for baking and thawed at 25 ° C. and a relative humidity of 75% for 10 minutes. After thawing, the bread was immediately baked at 190 ° C. on the top heat and 190 ° C. on the bottom heat for 11 minutes to obtain bread. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 2. It was shown to.

(Comparative Example 1) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that welan gum and diacetyl tartaric acid monoglyceride were not added according to the formulation shown in Table 2. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 2. It was shown to.

As is clear from Table 2, the bread prepared by adding welan gum and diacetyl tartaric acid monoglyceride (Example 1) has extremely good workability during the preparation of bread dough, and is cooked after undergoing a temperature change during frozen storage. Even so, the texture was soft, had little rubbery texture, and had a crisp texture without causing a decrease in volume or surface roughness (burning, uneven baking color). On the other hand, bread prepared without adding welan gum and diacetyl tartaric acid monoglyceride (Comparative Example 1) had slightly inferior moldability at the time of producing bread dough, and when cooked after undergoing a temperature change during freezing storage, the volume decreased. The surface was rough, lacked softness and felt rubbery, and was crisp.

(Comparative Example 2) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that welan gum was changed to xanthan gum according to the formulation shown in Table 2. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 2. It was shown to.

As is clear from Table 2, the bread prepared by adding welan gum and diacetyl tartaric acid monoglyceride (Example 1) has extremely good workability during the preparation of bread dough, and after undergoing a temperature change once during frozen storage. Even when cooked by heating, the volume was not reduced and the surface was not roughened (burnt blisters, uneven baking color), and the texture was soft, had little rubberiness, and had a crisp texture. On the other hand, bread made by changing welan gum to xanthan gum (Comparative Example 2) has some dough damage during bread dough making, and when it is cooked after undergoing a temperature change once during frozen storage, the volume decreases and the surface The color unevenness occurred, the texture was lacking in softness, and a rubbery texture was felt, and the texture was crisp.

(Example 2) Preparation of bread Bread was obtained in the same manner as in Example 1 except that welan gum was changed to Daiyutan gum according to the formulation shown in Table 2. In the obtained bread, the workability at the time of making bread dough, the volume of bread, and the roughness of the surface of bread were evaluated, and the results are shown in Table 2. The texture of bread (softness, lack of rubberiness, crispness) has not been evaluated because it has not been approved as a food additive for Daiyutan gum.

As is clear from Table 2, the bread prepared using Daiyutan gum as a thickener (Example 2) has extremely good workability during the preparation of bread dough, and is heated after undergoing a temperature change during freezing storage. Even after cooking, there was no decrease in volume or surface roughness (blisters, uneven baking color). Although the texture was not evaluated, it was shown that Daiyutan gum can be used in the same way as Welan gum.

(Comparative Example 3) Preparation of bread (based on JP-A-8-196199)
According to Example 4 of JP-A-8-196199, according to the formulation shown in Table 2, welan gum and diacetyl tartaric acid monoglyceride were not directly added to the dough, except that the improving agent of Production Example 2 was added. I got bread in the same way. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 2. It was shown to.

As is clear from Table 2, the bread produced in accordance with Example 4 of JP-A-8-196199 (Comparative Example 3) is different from the bread obtained in Example 1, and the dough is damaged during the production of bread dough. If you cook after one temperature change during frozen storage, the volume will decrease slightly, surface color unevenness will occur, lack of softness and a rubbery texture will be felt, and the texture will be crisp. there were.

(Comparative Examples 4 and 5) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that welan gum or diacetyl tartaric acid monoglyceride was not added according to the formulation shown in Table 2. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 2. It was shown to.

As is clear from Table 2, the bread prepared without adding welan gum (Comparative Example 4) is different from the bread obtained in Example 1, and when it is cooked after undergoing a temperature change once during frozen storage, it is cooked. Although there was no decrease in volume, uneven color on the surface occurred, the softness was inferior, the feeling of rubber and crispness was felt, and some damage to the dough during bread dough production was observed. In addition, the bread prepared without adding diacetyl tartaric acid monoglyceride (Comparative Example 5) has good workability at the time of making bread dough, and when it is cooked after undergoing a temperature change once during frozen storage, the volume decreases and the bread becomes bread. Although the surface was less rough, unlike the bread obtained in Example 1, it lacked softness and had a rubbery texture, and the texture was crisp.

(Examples 3 to 4, Comparative Example 6) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that the amount of welan gum added was changed according to the formulation shown in Table 3. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 3. It was shown to.

As is clear from Table 3, bread (Examples 1, 3 and 4) in which the amount of welan gum added is 0.05 to 0.17 parts by weight with respect to 100 parts by weight of the flour in the bread dough is the work at the time of making the bread dough. The property is good, and even if it is cooked after undergoing a temperature change once during frozen storage, there is no decrease in volume or surface roughness (burning, uneven baking color), and the texture is also good. Met. In particular, bread (Example 1) in which the amount of welan gum added was 0.1 parts by weight gave good evaluation results in all items.

On the other hand, in the bread (Comparative Example 6) in which the amount of welan gum added was 0.25 parts by weight with respect to 100 parts by weight of the flour in the bread dough, the dough was slightly damaged during the preparation of the bread dough, and the temperature was changed once during frozen storage. When cooked after that, the volume decreased, the surface color unevenness occurred, the texture was lacking in softness, and a rubbery texture was felt, and the texture was crisp. Further, as described above, the bread in which the amount of welan gum added is 0 parts by weight (Comparative Example 4) is different from the bread obtained in Example 1, and when the bread is cooked after undergoing a temperature change once during frozen storage. Although there was no decrease in volume, uneven color on the surface occurred, the softness was inferior, the feeling of rubber and crispness was felt, and some damage to the dough during bread dough production was observed.

(Examples 5 and 6, Comparative Example 7) Preparation of bread Bread was obtained in the same manner as in Example 1 except that the amount of diacetyl tartaric acid monoglyceride added was changed according to the formulation shown in Table 4. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 4. It was shown to.

As is clear from Table 4, bread (Examples 1, 5 and 6) in which the amount of diacetyl tartaric acid monoglyceride added is 0.05 to 0.25 parts by weight with respect to 100 parts by weight of the flour in the bread dough is used at the time of preparing the bread dough. The workability is good, and even if it is cooked after undergoing a temperature change once during frozen storage, there is no decrease in volume or surface roughness (burning, uneven baking color), and the texture. Was also good. In particular, bread having an addition amount of 0.17 parts by weight of diacetyl tartaric acid monoglyceride (Example 1) and bread having an amount of 0.25 parts by weight (Example 6) had good evaluation results in all items.

On the other hand, bread having an added amount of 0.4 parts by weight (Comparative Example 7) has some dough damage during the preparation of bread dough, and when it is cooked by heating after undergoing a temperature change once during frozen storage, the volume decreases and the surface surface is reduced. Color unevenness occurred, and the softness, rubbery feeling, and crispness were inferior. Further, as described above, bread (Comparative Example 5) in which the amount of diacetyl tartaric acid monoglyceride added is 0 parts by weight has good workability at the time of making bread dough, and when it is cooked after undergoing a temperature change once during frozen storage. Although the volume was not reduced and the surface of the bread was not rough, unlike the bread obtained in Example 1, the bread lacked softness and had a rubbery texture, and the texture was crisp.

(Example 7) Preparation of bread Bread was obtained in the same manner as in Example 1 except that the addition amounts of welan gum and diacetyl tartaric acid monoglyceride were changed according to the formulation shown in Table 5. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 5. It was shown to.

As is clear from Table 5, bread (Example 7) having a welan gum / diacetyl tartaric acid monoglyceride (dry weight ratio) of 4.6 is cooked in Example 1 after undergoing a temperature change once during frozen storage. Unlike the obtained bread, the softness is slightly inferior, but there is almost no decrease in volume or surface roughness (burning, uneven baking color), there is little rubbery texture, and the texture is crisp, when making bread dough. The workability was also good.

(Comparative Examples 8 to 11) Preparation of Bread Bread was obtained in the same manner as in Example 1 except that the diacetyl tartaric acid monoglyceride was changed to another emulsifier according to the formulation shown in Table 5. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 5. It was shown to.

As is clear from Table 5, unlike the bread obtained in Example 1, the bread containing succinic acid monoglyceride (Comparative Example 8) and the bread containing citric acid monoglyceride (Comparative Example 9) were both stored frozen. When the bread was cooked after undergoing a temperature change once, it lacked softness and felt a little rubbery. Further, both the bread containing sodium stearoyl lactate (Comparative Example 10) and the bread containing calcium stearoyl lactate (Comparative Example 11) were inferior in moldability during the preparation of bread dough, and were subjected to one temperature change during frozen storage. When cooked later, the surface was rough.

(Example 8) Preparation of bread According to the formulation shown in Table 5, the contents of welan gum and diacetyl tartaric acid monoglyceride in the bread dough are the same, except that they are added as an improving agent (Production Example 1). I got bread in the same way. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 5. It was shown to.

As is clear from Table 5, the bread (Example 8) prepared by adding an improving agent for frozen dough after proofing containing welan gum and diacetyl tartaric acid monoglyceride has extremely good workability at the time of making bread dough and is frozen. Even if it is cooked after undergoing a temperature change once during storage, there is no decrease in volume or surface roughness (burning, uneven baking color), and it is soft, has little rubbery feeling, and has a crisp texture. Met. Further, as compared with the bread prepared by individually adding welan gum and diacetyl tartaric acid monoglyceride to the dough (Example 1), the dispersibility in the dough was excellent.

(Example 9) Preparation of bread According to Table 5, bread was obtained in the same manner as in Example 8 except that the frozen bread dough prepared in Example 8 was subjected to temperature change during freezing storage twice. In the obtained bread, workability at the time of making bread dough, volume of bread, roughness of the surface of bread, texture of bread (softness, lack of rubber feeling, good crispness) were evaluated, and the results are shown in Table 5. It was shown to.

As is clear from Table 5, the bread (Example 9) in which the temperature was changed twice during the frozen storage had extremely good workability during the preparation of the bread dough, and was cooked after undergoing the temperature change during the frozen storage. Even so, there is no decrease in volume or surface roughness (burning, uneven baking color), and the texture is soft, has little rubbery texture, and has a crisp texture, and the number of temperature changes is one. It was of good quality, not much different from the bread of 8.

Claims (4)

After the final fermentation, the dough is frozen after proofing, and the thickener is 0.03 to 0.23 parts by weight and the diacetyl tartaric acid monoglyceride is 0.05 to 0, based on 100 parts by weight of the flour contained in the frozen bread dough. Contains 35 parts by weight ,
Freezing bread dough after chewing gum where the thickener is welan gum and / or Daiyutan gum .
Viscosity agent: Viscosity measured at 20 ° C. and 60 rpm using a B-type rotational viscometer after stirring and dissolving in ion-exchanged water at 80 ° C. for 10 minutes to a concentration of 1% (W / W). Is 800 to 1800 mPa · s and dissolved in ion-exchanged water at 80 ° C. for 10 minutes to a concentration of 0.5% (W / W), and then dissolved at 20 ° C. using a B-type rotational viscometer at 6 rpm. A thickener in which the ratio (X / Y) of the viscosity (X) measured at 60 rpm to the viscosity (Y) measured at 60 rpm is 6 to 10. The frozen bread dough after proofing according to claim 1, wherein the thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) in the frozen bread dough is 0.2 to 4.5. Thickener / diacetyl tartaric acid monoglyceride (dry weight ratio) is 0.2 to 4.5, containing 5 to 42% by weight of thickener and 8 to 58% by weight of diacetyl tartaric acid monoglyceride in the whole improver. Yes,
An improver for use in post-frozen frozen bread dough that has been frozen after final fermentation, where the thickeners are welan gum and / or beef tongue gum .
Viscosity agent: Viscosity measured at 20 ° C. and 60 rpm using a B-type rotational viscometer after stirring and dissolving in ion-exchanged water at 80 ° C. for 10 minutes to a concentration of 1% (W / W). However, after stirring and dissolving in ion-exchanged water at 800 to 1800 mPa · s and 80 ° C. to a concentration of 0.5% (W / W) for 10 minutes, the mixture was dissolved at 20 ° C. using a B-type rotational viscometer. A thickener in which the ratio (X / Y) of the viscosity (X) measured at 6 rpm to the viscosity (Y) measured at 60 rpm is 6 to 10. Bread in which the frozen bread dough after proofing according to claim 1 or 2 is cooked.