JP7427406B2 - Flour composition for yeast-containing frozen dough and yeast-containing frozen dough - Google Patents
Flour composition for yeast-containing frozen dough and yeast-containing frozen dough Download PDFInfo
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、イーストドーナツ等の、イースト含有冷凍生地から製造されるベーカリー製品の製造に用いる小麦粉組成物、プレミックス粉及び冷凍生地に関する。 The present invention relates to flour compositions, premix flours and frozen doughs used in the production of bakery products made from yeast-containing frozen doughs, such as yeast donuts.
ドーナツには一般的に、膨張剤を使用するケーキドーナツと、パン酵母の発酵力を用いるイーストドーナツがある。一般的にイーストドーナツは、小麦粉、小麦粉以外の粉末原料、液体原料、イースト及び油脂を混捏して得られる生地を約１時間発酵させ、大分割し、平均的にガス抜きをして１５分ほど休ませ、得られた生地を成形し、２０分～５０分程度発酵させた後、１０分～２０分間のラックタイムを取ってからフライして製造される。ここで、混捏して生地を得る際に、小麦粉が水と接触することにより小麦粉中のグルテニンとグリアジンからグルテンが形成され、混捏の衝撃によりグルテンが絡み合ってグルテンネットワークが構築され、このグルテンネットワークがイーストドーナツの多孔質構造の骨格となる。
近年では、店舗オペレーションの簡便化の観点から、イーストドーナツ生地の冷凍生地化が進んでいる。工場で生産したドーナツ生地を冷凍して配送し、店舗で解凍した後あるいは解凍することなくフライすることで揚げたてのドーナツを販売するものであり、店舗での生地調製の手間が省けるため店舗オペレーションの簡略化及び効率化を図ることができる。イーストドーナツ生地を冷凍する場合、生地中で氷結晶が大きくなるために、グルテンネットワークが損傷を受け、生地に細孔が生じてガスの保持力が低下し、その結果としてフライ後のイーストドーナツの食感やボリュームが損なわれるという冷凍障害が問題になる。
イーストドーナツ生地の冷凍障害を抑制するために、一般的に加水量を減らす、いわゆる低加水にすることが行われており、その他にも油脂や脱脂粉乳、卵などを多く添加したリッチな生地配合にすること、乳化剤を添加することなどが行われている。しかしながら、加水量を減らす場合、フライしたイーストドーナツのボリュームが小さくなり、内層が固く、くちゃつきのある食感になりやすい。また、加水量を減らすと生地がまとまりにくくなり作業性が大きく低下するという問題もある。一方、リッチな配合にする場合、カロリーが高くなる、アイシングやトッピング、フィリング等の味を邪魔するなどの問題がある。乳化剤を添加する場合、乳化剤独特の臭いがイーストドーナツの風味を損ね、くちゃつきのある食感になりやすいという問題がある。
このような冷凍生地の問題はイーストドーナツに限るものではなく、パン類等のイーストの発酵力を利用してドウ生地を焼成やフライ等の加熱手段により膨張させて多孔質構造を形成させるベーカリー製品の冷凍生地における共通の問題であり、その解決のために種々検討されている。特許文献１では、冷凍耐性の高い冷凍生地によるパン類を製造するために、少なくともヘミセルラーゼ、グルコースオキシダーゼ、カタラーゼ及びアスコルビン酸及び／又はシスチンを含有するパン品質改良剤、及びその品質改良剤を用いたパン類の製造方法が開示されている。特許文献２では、冷凍耐性が付与された冷凍パン生地、並びに、焼成後も外観や内相の良好なパン類、特に、ソフトでしっとりした食感を有するパン類を製造するために使用する、ＨＬＢ９以上のポリグリセリン脂肪酸エステルを必須成分として含有し、前記ポリグリセリン脂肪酸エステルを構成するポリグリセリンの平均重合度が３以上であり、構成脂肪酸にベヘン酸を有していることを特徴とする冷凍パン生地改良剤が開示されている。これらは何れも冷凍耐性の高い生地を得るために有効な手段ではあるが、特別な資材を必要としており、ふんわりと柔らかい食感のベーカリー製品とするには不十分であった。
一方で、イーストドーナツ等のイーストの発酵力を利用して製造されるベーカリー製品の食感をふんわりと柔らかくする場合、生地における加水量や糖添加量を増やすことが通常行われている。しかしながら、前述のとおり、加水量の増加は冷凍障害の原因になり、糖添加量が多くなると凝固点降下が生じて冷凍効率が低下するため、冷凍生地にはこれらの手法は適用できない。また、加水量が多くなると生地が柔らかくなりすぎてベタつき、作業性が悪くなる場合がある。特にドーナツではドーナツカッターを使用して生地成形する際、生地が柔らかすぎるとカッターでのカット中に生地が変形してリング状等の所望の形状にならなくなるという問題が生じる。
Donuts are generally divided into cake donuts, which use leavening agents, and yeast donuts, which use the fermentation power of baker's yeast. In general, yeast donuts are made by kneading flour, powdered ingredients other than wheat flour, liquid ingredients, yeast, and oil.The dough is fermented for about 1 hour, divided into large portions, and degassed for about 15 minutes on average. After resting, the resulting dough is shaped, fermented for about 20 to 50 minutes, and then fried after 10 to 20 minutes of rack time. When kneading to obtain dough, gluten is formed from the glutenin and gliadin in the flour as the flour comes into contact with water, and the impact of the kneading causes the gluten to intertwine and form a gluten network. It forms the backbone of the porous structure of yeast donuts.
In recent years, from the perspective of simplifying store operations, there has been an increase in the use of frozen yeast dough. The donut dough produced at the factory is frozen and delivered, and freshly fried donuts are sold by thawing it at the store or frying it without thawing.It saves the time and effort of preparing the dough at the store, which improves store operations. Simplification and efficiency can be achieved. When freezing yeast donut dough, the gluten network is damaged due to the growth of ice crystals in the dough, creating pores in the dough and reducing its gas holding capacity, resulting in the formation of yeast donuts after frying. Freezing failure, which impairs texture and volume, becomes a problem.
In order to prevent freezing problems in yeast donut dough, it is common practice to reduce the amount of water added, or to reduce the amount of water added.In addition, rich dough formulations that contain large amounts of oil, skim milk powder, eggs, etc. Adding emulsifiers, etc. are being carried out. However, when the amount of water added is reduced, the volume of the fried yeast donuts decreases, and the inner layer tends to be hard and have a crumbly texture. Another problem is that when the amount of water added is reduced, the dough becomes difficult to hold together, resulting in a significant decrease in workability. On the other hand, when making a rich blend, there are problems such as high calories and interfering with the taste of icing, toppings, fillings, etc. When an emulsifier is added, there is a problem in that the unique odor of the emulsifier impairs the flavor of yeast donuts and tends to result in a crumbly texture.
This problem of frozen dough is not limited to yeast donuts, but also applies to bakery products such as breads that use the fermentation power of yeast to expand the dough through heating methods such as baking or frying to form a porous structure. This is a common problem in frozen dough, and various efforts have been made to solve it. Patent Document 1 discloses that a bread quality improver containing at least hemicellulase, glucose oxidase, catalase, ascorbic acid and/or cystine, and the quality improver are used to produce breads made from frozen dough with high freezing resistance. Disclosed is a method for producing baked goods. Patent Document 2 discloses HLB9, which is used to produce frozen bread dough imparted with freezing resistance and breads with good appearance and internal texture even after baking, especially breads with a soft and moist texture. Frozen bread dough containing the above polyglycerin fatty acid ester as an essential component, the polyglycerin constituting the polyglycerin fatty acid ester having an average degree of polymerization of 3 or more, and having behenic acid as a constituent fatty acid. Modifiers are disclosed. Although these methods are all effective means for obtaining dough with high freezing resistance, they require special materials and are insufficient for producing bakery products with a fluffy and soft texture.
On the other hand, when making yeast doughnuts and other bakery products manufactured using the fermentation power of yeast to have a fluffy and soft texture, it is common practice to increase the amount of water and sugar added to the dough. However, as mentioned above, an increase in the amount of water added causes freezing problems, and an increase in the amount of added sugar causes a depression in the freezing point and reduces the freezing efficiency, so these methods cannot be applied to frozen dough. Furthermore, if the amount of water added is too large, the dough may become too soft and sticky, resulting in poor workability. In particular, when forming donuts using a donut cutter, if the dough is too soft, the problem arises that the dough deforms during cutting with the cutter and cannot be shaped into a desired shape, such as a ring shape.
本発明は、ふんわりと柔らかい食感を有するベーカリー製品を得ることができるイースト含有冷凍生地用小麦粉組成物、イースト含有冷凍生地用プレミックス粉及び前記小麦粉組成物若しくはプレミックス粉を含むイースト含有冷凍生地を提供することを目的とする。
本発明はまた、従来の水分量と比較して、より低加水量であっても、ふんわりと柔らかい食感を有するベーカリー製品及び作業性の良い生地を得ることができるイースト含有冷凍生地用小麦粉組成物、イースト含有冷凍生地用プレミックス粉及びイースト含有冷凍生地を提供することを目的とする。
The present invention provides a yeast-containing flour composition for frozen dough that can yield a bakery product having a fluffy and soft texture, a yeast-containing premixed flour for frozen dough, and a yeast-containing frozen dough containing the flour composition or premixed flour. The purpose is to provide
The present invention also provides a yeast-containing flour composition for frozen dough that can yield bakery products with a fluffy and soft texture and dough with good workability even with a lower water content compared to conventional water content. The purpose of the present invention is to provide a premixed flour for yeast-containing frozen dough, and a yeast-containing frozen dough.
本発明者らは、イースト含有冷凍生地用小麦粉組成物合計質量に対して３０質量％以上のＧＡ－ＳＸ小麦粉（ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉）を含有する、イースト含有冷凍生地用小麦粉組成物、穀粉合計質量に対して３０質量％以上のＧＡ－ＳＸ小麦粉を含有する、イースト含有冷凍生地用プレミックス粉、及び前記小麦粉組成物又は前記プレミックス粉を使用して得られるイースト含有冷凍生地を用いることにより、上記課題が解決することを見いだし、本発明を完成した。
本発明によれば、低加水量による生地の冷凍障害を回避しつつ、生地の冷凍を行わないスクラッチ製法で製造した製品の食感に近い食感を有するベーカリー製品を得ることができる。
The present inventors have determined that GA-SX flour containing 30% by mass or more based on the total mass of yeast-containing flour composition for frozen dough (does not lack enzyme activity of GBSSI-A1, has no deficiency in GBSSI-B1 and GBSSI-D1), A yeast-containing wheat flour obtained by milling a wheat crop deficient in enzymatic activity and deficient in any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A flour composition for frozen dough, a yeast-containing premixed flour for frozen dough containing 30% by mass or more of GA-SX flour based on the total mass of flour, and a flour composition obtained using the flour composition or the premixed flour. The inventors have discovered that the above-mentioned problems can be solved by using frozen yeast-containing dough, and have completed the present invention.
According to the present invention, it is possible to obtain a bakery product having a texture close to that of a product manufactured by a scratch manufacturing method that does not involve freezing the dough, while avoiding dough freezing problems caused by a low amount of added water.
すなわち、本発明は、以下の態様を包含する。
[１] ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉を３０質量％以上含む、イースト含有冷凍生地用小麦粉組成物。
[２] 前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉である、[１]記載のイースト含有冷凍生地用小麦粉組成物。
[３] ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉を穀粉合計質量に対して３０質量％以上含む、イースト含有冷凍生地用プレミックス粉。
[４]前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉である、[３]記載のイースト含有冷凍生地用プレミックス粉
[５] [１]若しくは[２]記載の小麦粉組成物又は[３]若しくは[４]記載のプレミックス粉を含む、イースト含有冷凍生地。
[６] 生地中の穀粉合計質量を１００質量部としたときに、加水量が３５～５５質量部である、[５]記載のイースト含有冷凍生地。
[７] [５]又は[６]記載のイースト含有冷凍生地を加熱調理してなるベーカリー製品。
That is, the present invention includes the following aspects.
[1] Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and having any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. A yeast-containing flour composition for frozen dough, which contains 30% by mass or more of wheat flour obtained by milling a wheat crop deficient in enzyme activity.
[2] The flour is not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1, - The yeast-containing flour composition for frozen dough according to [1], which is flour obtained by milling the harvested wheat that is deficient in B1 and SSIIa-D1 enzyme activities.
[3] Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and having any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. A yeast-containing premix flour for frozen dough, which contains 30% by mass or more of wheat flour obtained by milling a wheat crop deficient in enzyme activity, based on the total mass of the flour.
[4] The wheat flour is not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1, - The yeast-containing premix flour for frozen dough according to [3], which is flour obtained by milling the harvested wheat that is deficient in B1 and SSIIa-D1 enzyme activities.
[5] A yeast-containing frozen dough comprising the flour composition according to [1] or [2] or the premixed flour according to [3] or [4].
[6] The yeast-containing frozen dough according to [5], wherein the amount of water added is 35 to 55 parts by mass when the total mass of flour in the dough is 100 parts by mass.
[7] A bakery product obtained by cooking the yeast-containing frozen dough according to [5] or [6].
本発明のイースト含有冷凍生地用小麦粉組成物を使用すれば、ふんわりと柔らかいベーカリー製品を製造することができる。また、冷凍障害を予防するため、従来のイースト含有冷凍生地の水分量と比較して低加水量であっても、作業性の良い生地を得ることができ、かつふんわりと柔らかい食感を有するベーカリー製品を得ることができる。 By using the yeast-containing flour composition for frozen dough of the present invention, fluffy and soft bakery products can be produced. In addition, in order to prevent freezing problems, even if the amount of water added is lower than that of conventional yeast-containing frozen dough, it is possible to obtain dough that is easy to work with and has a fluffy and soft texture. You can get the product.
＜イースト含有冷凍生地用小麦粉組成物＞
本発明において「イースト含有冷凍生地」は、本発明のイースト含有冷凍生地用小麦粉組成物又は後述するイースト含有冷凍生地用プレミックス粉と、少なくともイースト（パン酵母）とを含む、ベーカリー製品を製造するための生地であって、最終の加熱調理がまだなされていない生地を冷凍したものである。生地の他の成分及び製造方法については後述する。
本発明の「イースト含有冷凍生地用小麦粉組成物」は前記イースト含有冷凍生地を製造するために使用される小麦粉組成物である。
<Yeast-containing flour composition for frozen dough>
In the present invention, "yeast-containing frozen dough" refers to the production of a bakery product containing the yeast-containing frozen dough flour composition of the present invention or the yeast-containing frozen dough premix flour described below, and at least yeast (baker's yeast). This is frozen dough that has not yet undergone the final heating process. Other ingredients of the dough and manufacturing method will be described later.
The "wheat flour composition for yeast-containing frozen dough" of the present invention is a flour composition used for producing the yeast-containing frozen dough.
本発明のイースト含有冷凍生地用小麦粉組成物は、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含んでいる。
普通系コムギは、異質６倍体であり、その染色体には同祖染色体であるＡ、Ｂ、Ｄの３つのゲノムがそれぞれ１～７番まで存在する（１Ａ～７Ａ、１Ｂ～７Ｂ、１Ｄ～７Ｄ）。
「ＧＢＳＳＩ」とは、アミロースの合成に関与する顆粒結合性澱粉合成酵素であり、ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１、ＧＢＳＳＩ－Ｄ１が、それぞれ７Ａ、４Ａ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
「ＳＳＩＩａ」とは、アミロペクチンの分岐鎖合成に関与する澱粉合成酵素であり、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１、ＳＳＩＩａ－Ｄ１が、それぞれ７Ａ、７Ｂ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
The yeast-containing flour composition for frozen dough of the present invention does not lack the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and has SSIIa-A1, SSIIa-B1 and Contains flour (GA-SX flour) obtained by milling the harvested wheat that is deficient in any two enzyme activities of SSIIa-D1.
Common wheat is allohexaploid, and its chromosomes have three homoeologous chromosomes A, B, and D, numbered 1 to 7 (1A to 7A, 1B to 7B, 1D to 7). 7D).
"GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. ing.
"SSIIa" is a starch synthase involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively. There is.
「酵素活性を欠損する」とは、コムギ植物体内で正常な酵素活性を有するタンパク質が機能していないこと、好ましくは正常な酵素活性を有するタンパク質が発現していないことをいう。具体的には、遺伝子配列の変異（一つ又は複数の塩基の置換、欠失、挿入、逆位、転座などの変異をいい、遺伝子領域全体の欠失も含む）、ｍＲＮＡ転写の欠損、タンパク質翻訳の欠損、コムギ植物体内での酵素活性の阻害などの態様が挙げられ、野生型の酵素活性の１０％未満、好ましくは５％未満、より好ましくは１％未満にまで酵素活性が低下ないし欠失していれば、いずれの態様であってもよい。 "Deficient in enzymatic activity" means that a protein with normal enzymatic activity is not functioning in the wheat plant, preferably a protein with normal enzymatic activity is not expressed. Specifically, mutations in the gene sequence (referring to mutations such as substitution, deletion, insertion, inversion, and translocation of one or more bases, including deletion of the entire gene region), defects in mRNA transcription, Examples include defects in protein translation, inhibition of enzyme activity within the wheat plant, and the enzyme activity is reduced to less than 10%, preferably less than 5%, more preferably less than 1% of the wild-type enzyme activity. Any aspect may be used as long as it is deleted.
ＧＡ－ＳＸ小麦粉としては、酵素活性を欠損した２種類のＳＳＩＩａの組み合わせにより、以下の小麦粉が挙げられる。
ＧＡ－ＳＡ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＢ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｂ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＤ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｄ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｂ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉。
これらのうち、ＧＡ－ＳＡ小麦粉が好ましい。
ＧＡ－ＳＸ小麦粉は、公知の方法、例えば、特開２０１３－１８８２０６号記載の方法に従って、製造することができる。
Examples of GA-SX wheat flour include the following wheat flours, which are made by combining two types of SSIIa lacking enzyme activity.
GA-SA wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-A1, SSIIa-B1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SB flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-B1, SSIIa-A1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SD wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-D1, SSIIa-A1 and wheat flour obtained by milling the harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Among these, GA-SA wheat flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
本発明のイースト含有冷凍生地用小麦粉組成物は、ＧＡ－ＳＸ小麦粉に加え、さらにＧＡ－ＳＸ小麦粉以外の他の小麦粉を含んでいてもよい。他の小麦粉としてはＧＡ－ＳＸ小麦以外の小麦から製粉した小麦粉であれば特に限定はない。例えば、ＧＢＳＳＩ（ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１）及びＳＳＩＩａ（ＳＳＩＩａ－Ａ１，ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１）の６種の酵素活性の欠損の組み合わせ（ただし、ＧＡ－ＳＸを除く）で酵素活性を欠損した小麦並びにＧＢＳＳＩ及びＳＳＩＩａの何れの酵素活性も欠損していない小麦から製粉した小麦粉が挙げられる。あるいは一般に使用される、強力粉、中力粉、薄力粉、及びそれらの混合物であってよい。 The yeast-containing flour composition for frozen dough of the present invention may contain, in addition to GA-SX flour, other flours other than GA-SX flour. The other flour is not particularly limited as long as it is flour milled from wheat other than GA-SX wheat. For example, a combination of deficiencies in six enzyme activities of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX) Wheat flour that is milled from wheat that is deficient in enzyme activity and wheat that is not deficient in either GBSSI or SSIIa enzyme activity can be mentioned. Alternatively, it may be commonly used strong flour, medium flour, weak flour, or a mixture thereof.
ＧＡ－ＳＸ小麦粉の含有量は、イースト含有冷凍生地用小麦粉組成物の合計質量に対して、３０質量％以上の範囲から選択され、４０質量％以上が好ましく、７０質量％以上がよりさらに好ましく、９０質量％以上であることがさらに好ましい。３０質量％以上において、ＧＡ－ＳＸ小麦粉による効果を得ることができ、ふんわりと柔らかい食感を得ることができる。 The content of GA-SX flour is selected from a range of 30% by mass or more, preferably 40% by mass or more, even more preferably 70% by mass or more, based on the total mass of the yeast-containing flour composition for frozen dough. More preferably, it is 90% by mass or more. At 30% by mass or more, the effects of GA-SX flour can be obtained, and a fluffy and soft texture can be obtained.
＜イースト含有冷凍生地用プレミックス粉＞
本発明において、イースト含有冷凍生地の製造には、上記イースト含有冷凍生地用小麦粉組成物若しくはＧＡ－ＳＸ小麦粉を含むイースト含有冷凍生地用プレミックス粉を用いてもよい。一般にプレミックス粉は、その使用用途に応じて、小麦粉に、小麦粉以外の穀粉、化学膨張剤、調味料、香料、色素等の粉末原料、任意に油脂類などを混合したものをいう。本発明のイースト含有冷凍生地用プレミックス粉はベーカリー製品の製造、さらに好ましくはイ－ストドーナツあるいはパン類の製造に用いられるものであるから、小麦粉以外の材料はかかる用途に応じたものを用いることができる。本発明のイースト含有冷凍生地用プレミックス粉は、ＧＡ－ＳＸ小麦粉または上述の小麦粉組成物に加えて、例えば、ライ麦粉、コーンフラワー、大麦粉、米粉などの穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等の澱粉類；澱粉をα化、エーテル化、エステル化、アセチル化、架橋処理等を行った加工澱粉類；ブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；卵黄、卵白、全卵を粉末化したものやその他の卵に由来する成分である卵成分；粉乳、脱脂粉乳、大豆粉乳等の乳成分；ショートニング、ラード、マーガリン、バター、液状油等の油脂類；乳化剤；食塩等の無機塩類；保存料；香料；香辛料；ビタミン；カルシウム等の強化剤等の通常パン製造に用いる副原料を使用することができる。
本発明のイースト含有冷凍生地用プレミックス粉が小麦粉以外の穀粉を含む場合、イースト含有冷凍生地用プレミックス粉に含まれる穀粉全体の質量に対するＧＡ－ＳＸ小麦粉の質量割合は好ましくは３０質量％以上であり、より好ましくは４０質量％以上、さらに好ましくは７０質量％以上、さらにより好ましくは９０質量％以上である。
本発明のイースト含有冷凍生地用プレミックス粉が小麦粉以外の穀粉を含む場合、小麦粉以外の穀粉の合計量は、イースト含有冷凍生地用プレミックス粉に含まれる穀粉全体（小麦粉を含む）の質量に対し、５０質量％以下とすることが好ましく、２５質量％以下とすることがより好ましく、１０質量％以下とすることがさらに好ましい。
<Premixed flour for frozen dough containing yeast>
In the present invention, the yeast-containing frozen dough premix flour containing the yeast-containing frozen dough flour composition or GA-SX flour may be used for producing the yeast-containing frozen dough. In general, premixed flour is a mixture of wheat flour with flour other than wheat flour, powdered raw materials such as chemical leavening agents, seasonings, fragrances, and pigments, and optionally oils and fats, depending on the intended use. Since the yeast-containing premixed flour for frozen dough of the present invention is used in the production of bakery products, more preferably yeast donuts or breads, the ingredients other than wheat flour are used in accordance with such uses. be able to. In addition to the GA-SX flour or the above-mentioned flour composition, the yeast-containing premix flour for frozen dough of the present invention includes grain flours such as rye flour, corn flour, barley flour, and rice flour; tapioca starch, potato starch, Starches such as corn starch, waxy corn starch, and wheat starch; Processed starches that undergo gelatinization, etherification, esterification, acetylation, crosslinking, etc.; sugars such as glucose, fructose, lactose, sugar, and isomaltose; Egg ingredients such as egg yolks, egg whites, powdered whole eggs, and other egg-derived ingredients; Dairy ingredients such as milk powder, skim milk powder, and soybean milk powder; Oils and fats such as shortening, lard, margarine, butter, and liquid oil. Emulsifiers; inorganic salts such as salt; preservatives; fragrances; spices; vitamins; and fortifying agents such as calcium.
When the yeast-containing premix flour for frozen dough of the present invention contains flour other than wheat flour, the mass ratio of GA-SX flour to the total mass of the flour contained in the yeast-containing premix flour for frozen dough is preferably 30% by mass or more. It is more preferably 40% by mass or more, still more preferably 70% by mass or more, even more preferably 90% by mass or more.
When the yeast-containing premix flour for frozen dough of the present invention contains flour other than wheat flour, the total amount of flour other than wheat flour is the mass of the entire flour (including wheat flour) contained in the yeast-containing premix flour for frozen dough. On the other hand, it is preferably 50% by mass or less, more preferably 25% by mass or less, and even more preferably 10% by mass or less.
＜イースト含有冷凍生地＞
本発明において「イースト含有冷凍生地」は、本発明のイースト含有冷凍生地用小麦粉組成物又はイースト含有冷凍生地用プレミックス粉と、少なくともイースト（酵母）を含むベーカリー製品を製造するための生地であり、最終の加熱調理をする前に冷凍されたものである。
本発明のイースト含有冷凍生地中のイーストの含有量は特に限定されるものではないが、例えば、生地中の穀粉合計質量を１００質量部としたときに、３～１５質量部程度である。
<Frozen dough containing yeast>
In the present invention, "yeast-containing frozen dough" refers to a dough for producing a bakery product containing the yeast-containing frozen dough flour composition or the yeast-containing premix flour for yeast-containing frozen dough of the present invention, and at least yeast. , which are frozen before final cooking.
The content of yeast in the yeast-containing frozen dough of the present invention is not particularly limited, but is, for example, about 3 to 15 parts by mass when the total mass of flour in the dough is 100 parts by mass.
プレミックス粉を使用しない場合、本発明のイースト含有冷凍生地には、本発明の小麦粉組成物に加えて、通常イーストを用いて製造されるベーカリー製品の製造に使用される原料であれば何れも配合することができる。
例えば、ライ麦粉、コーンフラワー、大麦粉、米粉などの穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等の澱粉類；澱粉をα化、エーテル化、エステル化、アセチル化、架橋処理等を行った加工澱粉類；ブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；卵黄、卵白、全卵及びそれらを粉末化したものやその他の卵に由来する成分である卵成分；粉乳、脱脂粉乳、大豆粉乳等の乳成分；ショートニング、ラード、マーガリン、バター、液状油等の油脂類；乳化剤；食塩等の無機塩類；保存料；香料；香辛料；ビタミン；カルシウム等の強化剤等の通常パン製造に用いる副原料を使用することができる。
If a premixed flour is not used, the yeast-containing frozen dough of the present invention may contain, in addition to the flour composition of the present invention, any raw materials normally used in the manufacture of bakery products made with yeast. Can be blended.
For example, grain flours such as rye flour, corn flour, barley flour, and rice flour; starches such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch; starch gelatinization, etherification, esterification, acetylation, and crosslinking; Processed starches; Sugars such as glucose, fructose, lactose, sugar, and isomaltose; Egg yolks, egg whites, whole eggs and their powders, and other egg-derived ingredients; Milk powder , milk ingredients such as skim milk powder and soybean milk powder; fats and oils such as shortening, lard, margarine, butter, and liquid oil; emulsifiers; inorganic salts such as salt; preservatives; fragrances; spices; vitamins; fortifiers such as calcium, etc. Auxiliary ingredients normally used in bread making can be used.
生地調製における加水量は、生地中の穀粉合計質量を１００質量部としたときに、３５～５５質量部であることが好ましく、３８～５３質量部がより好ましく、４０～５１質量部であることがさらに好ましく、４２～４９質量部であることがよりさらに好ましい。３５質量部以上になると、外層の食感に加えて内層の食感も良好になり、ボリュームがより高くなる。５５質量部以下では、作業性を維持でき、また内層の食感が良好でボリュームも高く維持できるため好ましい。 The amount of water added in dough preparation is preferably 35 to 55 parts by mass, more preferably 38 to 53 parts by mass, and 40 to 51 parts by mass when the total mass of flour in the dough is 100 parts by mass. is more preferable, and even more preferably 42 to 49 parts by mass. When the amount is 35 parts by mass or more, the texture of the inner layer becomes better in addition to the texture of the outer layer, and the volume becomes higher. A content of 55 parts by mass or less is preferable because workability can be maintained, the texture of the inner layer is good, and the volume can be maintained high.
本発明のイースト含有冷凍生地中の油脂類の使用量は、特に制限されるものではないが、生地中の穀粉合計質量を１００質量部としたとき、好ましくは５０質量部以下、さらに好ましくは５～２５質量部、よりさらに好ましくは１０～２０質量部の質量で用いた場合に、本発明の効果が顕著になりやすい。
また、本発明のイースト含有冷凍生地中の糖類含量は、穀粉合計質量１００質量部に対し、３～２０質量部であることが好ましく、５～１５質量部程度であることがさらに好ましい。
The amount of fats and oils used in the yeast-containing frozen dough of the present invention is not particularly limited, but is preferably 50 parts by mass or less, more preferably 50 parts by mass or less when the total mass of flour in the dough is 100 parts by mass. The effects of the present invention tend to be noticeable when used in a mass of 10 to 25 parts by mass, more preferably 10 to 20 parts by mass.
Further, the sugar content in the yeast-containing frozen dough of the present invention is preferably about 3 to 20 parts by weight, more preferably about 5 to 15 parts by weight, based on 100 parts by weight of the total flour.
本発明のイースト含有冷凍生地は、従来のベーカリー食品の食感改善剤（乳化剤、増粘剤など）を配合しなくても、ソフトでしっとりとした食感を得ることができる。従って、本発明のイースト含有冷凍生地は食感改善剤を含んでいても含まなくてもよい。本発明のイースト含有冷凍生地の好ましい一つの態様は、食感改善剤を含まない生地である。 The yeast-containing frozen dough of the present invention can provide a soft and moist texture without adding conventional bakery food texture improvers (emulsifiers, thickeners, etc.). Therefore, the yeast-containing frozen dough of the present invention may or may not contain a texture improver. One preferred embodiment of the yeast-containing frozen dough of the present invention is a dough that does not contain a texture improver.
イースト含有冷凍生地は、上述の材料をミキサー等で混合（混捏）して製造される。
本発明のイースト含有冷凍生地は少なくとも以下の工程を含む方法により製造することができる：
上述のイースト含有冷凍生地用小麦粉組成物又はイースト含有冷凍生地用プレミックス粉とイーストとを少なくとも含む混合物に加水する工程であって、前記加水量が、生地中の穀粉合計質量１００質量部に対し、３５～５５質量部である工程、
前記加水混合物を混捏し、発酵させてイースト含有生地を製造する工程、及び
前記イースト含有生地を冷凍する工程。
The yeast-containing frozen dough is manufactured by mixing (kneading) the above-mentioned materials using a mixer or the like.
The yeast-containing frozen dough of the present invention can be produced by a method comprising at least the following steps:
A step of adding water to the above-mentioned flour composition for yeast-containing frozen dough or a mixture containing at least yeast and the yeast-containing premix flour for frozen dough, wherein the amount of water added is based on 100 parts by mass of the total mass of flour in the dough. , 35 to 55 parts by mass,
A step of kneading and fermenting the hydrated mixture to produce a yeast-containing dough; and a step of freezing the yeast-containing dough.
また、さらに柔らかくしっとりとした食感のパンやイーストドーナツ等のベーカリー製品を得るために、小麦粉を水和させる工程を追加することも可能である。本発明における水和工程とは、あらかじめ小麦粉と液体原料とを混合して一定時間以上保持して小麦粉を水和させることである。このような水和工程を含むベーカリー製品の製造方法としては中種法、中麺法、老麺法、これらをアレンジした各種の亜法が知られている。水和時間に特に制限はなく、水和時間の延長と共に食感改良効果が得られる。しかし、１８時間以上になると生地が柔らかくべたつく傾向になるため、作業性の観点から望ましくない。水和工程において、本発明の効果が損なわれない範囲で小麦粉以外の粉末原料を小麦粉と共に水和工程に供しても問題ない。
冷凍工程は当該技術分野において通常行われている条件、手法により行うことができる。冷凍温度は目的に応じて適宜決定することができるが、通常、－１５～－５０℃程度であり、－２０～－４０℃であることが好ましい。この際、氷の結晶が成長するとイースト含有生地の組織やイーストが極力損傷を受けないようにするために、氷結晶が最も成長する最大氷結晶生成帯（－１～－５℃付近）を速やかに通過するようにイースト含有生地を急速冷凍することが望ましい。
It is also possible to add a step of hydrating the flour in order to obtain bakery products such as bread and yeast donuts with even softer and moist texture. The hydration step in the present invention is to mix flour and liquid raw materials in advance and hold the mixture for a certain period of time or more to hydrate the flour. Known methods for producing bakery products that include such a hydration step include the medium-dough method, the medium-noodle method, the old-noodle method, and various submethods that are arrangements of these methods. There is no particular restriction on the hydration time, and the effect of improving texture can be obtained as the hydration time is extended. However, if the time is longer than 18 hours, the dough tends to become soft and sticky, which is undesirable from the viewpoint of workability. In the hydration step, powder raw materials other than wheat flour may be subjected to the hydration step together with wheat flour as long as the effects of the present invention are not impaired.
The freezing step can be performed under conditions and methods commonly used in the technical field. The freezing temperature can be appropriately determined depending on the purpose, but is usually about -15 to -50°C, preferably -20 to -40°C. At this time, in order to avoid damaging the structure of the yeast-containing dough and the yeast as much as possible when ice crystals grow, immediately remove the maximum ice crystal formation zone (around -1 to -5 degrees Celsius) where ice crystals grow the most. It is desirable to quickly freeze the yeast-containing dough so that it passes through the process.
＜ベーカリー製品＞
本発明のベーカリー製品は、上記イースト含有冷凍生地を必要に応じて解凍及び成形し、これを加熱調理してなるものである。冷凍生地を解凍せずに加熱調理してもよい。冷凍前に成形しておいてもよい。
本発明におけるベーカリー製品には、イーストドーナツ、あるいは食パン、菓子パン、ロールパン、ベーグル、クロワッサン等のパン類を含むイーストを用いて製造されるベーカリー食品が挙げられる。
<Bakery products>
The bakery product of the present invention is obtained by thawing and shaping the yeast-containing frozen dough as required, and then cooking the dough. Frozen dough may be cooked without thawing. It may also be shaped before freezing.
Bakery products in the present invention include bakery foods manufactured using yeast, including yeast donuts, or breads such as white bread, sweet bread, rolls, bagels, and croissants.
冷凍生地の加熱調理において、加熱温度や加熱時間に特に制限はないが、製品の種類によって適宜変えることができる。加熱調理には、焼成やフライが揚げられる。
焼成は、例えば、フライパン、ホットプレートあるいはオーブン等による焼成であってもよい。ホットプレートによる焼成を行う場合、その時間と温度は限定されるものではないが、例えば１５０～２５０℃で数十秒～数分程度である。
オーブンによる焼成を行う場合、その時間と温度は限定されるものではないが、例えば１５０～２５０℃で数分～数十分程度である。
フライにおいて、その時間と温度に特に制限はなく、例えば１５０～２５０℃で数十秒から数分程度である。
In cooking frozen dough, there are no particular restrictions on the heating temperature or heating time, but they can be changed as appropriate depending on the type of product. Heat cooking includes baking and frying.
The baking may be carried out using, for example, a frying pan, a hot plate, or an oven. When baking using a hot plate, the time and temperature are not limited, but are, for example, about 150 to 250° C. for several tens of seconds to several minutes.
When baking in an oven, the time and temperature are not limited, but are, for example, 150 to 250° C. for several minutes to several tens of minutes.
There are no particular restrictions on the time and temperature for frying, for example, at 150 to 250°C for several tens of seconds to several minutes.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 The present invention will be explained in more detail below based on Examples, but the present invention is not limited by these Examples.
製造例１ イーストドーナツ用冷凍生地及びイーストドーナツの製造
下記配合表にしたがって、標準的な小麦粉を使用した標準的な冷凍イーストドーナツ生地を製造した。表１にその配合を示した。標準的な小麦粉として、クイン（日本製粉社製）を使用した。
ショートニングを除く資材をミキサー（エスケーミキサー社製ＳＫ－２０型ミキサー）に投入し、フックを使用して１速２分、３速４分で混合した後、ショートニングを加えてさらに１速２分、３速８分混合し、生地を得た。この生地を１８℃、相対湿度７５％で２０分休ませたのち、４５ｇ／個となるようにドーナツカッターでリング状に分割成形した。続いて庫内温度－３０℃のバランスフリーザー（大森冷凍工業社製急速凍結庫ＢＦ－１ＤＨＵ）で１５分間急速冷凍してイーストドーナツ用冷凍生地を得た。
得られた冷凍生地を－２０℃で３０日間保管した後、表２に記載の条件で解凍、予熱及びホイロ（発酵）し、１０分間のラックタイムののちに片面６０秒ずつ、合計１２０秒間フライした後に油きりしてイーストドーナツを得た。
Production Example 1 Production of Frozen Dough for Yeast Donuts and Yeast Donuts Standard frozen yeast donut dough was produced using standard wheat flour according to the recipe below. Table 1 shows the formulation. Quinn (manufactured by Nippon Seifun Co., Ltd.) was used as a standard flour.
Add the ingredients except shortening to a mixer (SK-20 mixer made by SK Mixer), mix using a hook for 2 minutes on 1st speed and 4 minutes on 3rd speed, then add shortening and mix for 2 minutes on 1st speed. Mixing was carried out for 8 minutes on 3rd speed to obtain a dough. After resting this dough for 20 minutes at 18° C. and 75% relative humidity, it was molded into rings with a donut cutter to weigh 45 g/piece. Subsequently, the dough was quickly frozen for 15 minutes in a balance freezer (quick freezer BF-1DHU manufactured by Omori Freezer Industry Co., Ltd.) with an internal temperature of -30°C to obtain frozen dough for yeast donuts.
After storing the obtained frozen dough at -20°C for 30 days, it was thawed, preheated, and fermented under the conditions listed in Table 2, and after 10 minutes of rack time, it was fried for 60 seconds on each side for a total of 120 seconds. After that, I drained the oil and got yeast donuts.
表１. 冷凍イーストドーナツ生地の配合
表２. 冷凍イーストドーナツ生地の発酵方法
評価例１ イーストドーナツの評価
製造例１に従って製造したイーストドーナツの粗熱を取った後、１０名の熟練パネラーにより下記評価基準表にしたがって食感を評価した。なお、製造例１に従って、標準的な小麦粉を用いて製造したイーストドーナツの食感を３点とし（比較例５）、生地を冷凍しないスクラッチ製法で製造したイーストドーナツの食感を５点とした（参考例１）。スクラッチ製法のイーストドーナツ生地の作業性を３点とした（参考例１）。
なお、比較例５の食感（内層及び外層）を３点としたのは、標準的な小麦粉を用いた冷凍生地から製造したイーストドーナツの中で最も食感の評価が高かったからである。
また、参考例１の食感を５点としたのは、生地を冷凍せずに作成されたイーストドーナツが目標となるイーストドーナツの食感だからである。
Evaluation Example 1 Evaluation of Yeast Donuts After the yeast donuts produced according to Production Example 1 were cooled, the texture was evaluated by 10 experienced panelists according to the evaluation criteria table below. In addition, the texture of the yeast donut produced using standard wheat flour according to Production Example 1 was given a score of 3 (Comparative Example 5), and the texture of the yeast donut produced by the scratch manufacturing method without freezing the dough was given a score of 5. (Reference example 1). The workability of the scratch-made yeast donut dough was given 3 points (Reference Example 1).
The texture (inner layer and outer layer) of Comparative Example 5 was given 3 points because it received the highest evaluation of texture among yeast donuts manufactured from frozen dough using standard wheat flour.
Furthermore, the reason why the texture of Reference Example 1 was given 5 points is because the yeast donut prepared without freezing the dough has the target texture of the yeast donut.
表３. 評価基準表
試験例１ 加水量の検討
標準的な小麦粉（クイン：日本製粉社製）又はＧＡ－ＳＡ小麦粉を使用し、下記表４記載の加水量にした以外は製造例１に従ってイーストドーナツを製造し、評価した。結果を表４に記載する。
比較例５は、標準的な小麦粉を使用したイーストドーナツ用冷凍生地であり、加水量は小麦粉１００質量部に対して５３質量部である。
参考例１は、スクラッチ製法によるイーストドーナツであり、イーストドーナツ生地を冷凍することなく予熱及びホイロし、ラックタイムの後にフライした。なお、加水はスクラッチ製法の標準的な加水量（小麦粉１００質量部に対して水５８質量部）で行った。
Test Example 1 Examination of the amount of water added Yeast donuts were manufactured and evaluated according to Production Example 1, except that standard wheat flour (Quinn: manufactured by Nippon Flour Mills) or GA-SA flour was used and the amount of water added was as shown in Table 4 below. did. The results are listed in Table 4.
Comparative Example 5 is a frozen dough for yeast donuts using standard wheat flour, and the amount of water added is 53 parts by mass based on 100 parts by mass of wheat flour.
Reference Example 1 is a yeast donut produced by a scratch manufacturing method, in which the yeast donut dough was preheated and frozen without being frozen, and fried after rack time. The amount of water added was the standard amount for the scratch method (58 parts by mass of water per 100 parts by mass of wheat flour).
標準的な小麦粉を使用した場合、比較例３～５では加水量の減少に伴って硬く且つボリュームのない内層のイーストドーナツになった。比較例４の作業性は比較例５と大差なかったが、比較例３は加水が少ないため生地がやや硬くなり、やや伸展性が悪かった。比較例１及び２では加水量が少な過ぎたため生地がまとまらず成形できなかったので食感及び生地性の評価ができなかった。スクラッチ法と同じ加水量にした比較例６では、冷凍障害が出たために硬くボリュームのない内層になった。
ＧＡ－ＳＡ小麦粉を使用した実施例２～５では、内層が柔らかくボリュームのあるイーストドーナツであり、特に実施例３ではスクラッチ製法のイーストドーナツと遜色ない食感であり、実施例３の作業性は標準的な冷凍生地である比較例５と同等であった。実施例５では、やや柔らかいために作業性の悪い生地であったが、イーストドーナツの製造に難はなく、また、やや吸油が増えたためか外層部の表面（皮部）のみがわずかに硬くなり、内層と外層等の食感にコントラストのあるものであり、消費者の嗜好性によっては好まれるものである。実施例１は、加水量が同じである比較例１が製造不可であることと対比すると良好なものであるといえる。
When standard wheat flour was used, Comparative Examples 3 to 5 resulted in yeast donuts with hard and volumeless inner layers as the amount of water added decreased. The workability of Comparative Example 4 was not much different from that of Comparative Example 5, but in Comparative Example 3, since less water was added, the fabric was slightly stiffer and had slightly worse extensibility. In Comparative Examples 1 and 2, the amount of water added was too small and the dough did not hold together and could not be formed, so the texture and dough properties could not be evaluated. In Comparative Example 6, in which the same amount of water was added as in the scratch method, freezing damage occurred, resulting in a hard inner layer with no volume.
In Examples 2 to 5 using GA-SA flour, the inner layer was soft and voluminous, and the texture of Example 3 was comparable to that of scratch-made yeast donuts, and the workability of Example 3 was It was equivalent to Comparative Example 5, which is a standard frozen dough. In Example 5, the dough was a little soft and difficult to work with, but there were no difficulties in producing yeast donuts, and only the surface of the outer layer (skin) was slightly hard, probably due to a slight increase in oil absorption. , there is a contrast in texture between the inner layer and the outer layer, which may be preferred depending on consumer preference. Example 1 can be said to be good when compared with Comparative Example 1, which had the same amount of water added and could not be manufactured.
表４. 加水量
試験例２ 小麦粉配合比の検討
標準的な小麦粉（クイン：日本製粉社製）とＧＡ－ＳＡ小麦粉を表５記載の配合割合にし、作業性が実施例３と同等になるように加水量を調節した以外は製造例１に従ってイーストドーナツを製造し、評価した。その結果を表５に記載する。
その結果、ＧＡ－ＳＡ小麦粉を小麦粉全量に対して２０質量部使用した場合には、加水量が低いにも関わらず作業性は良いが、ＧＡ－ＳＡ小麦粉を入れた効果が十分に発揮されず、食感（内層及び外層）は普通～やや硬いという評価であり、ボリュームも若干小さいものであった（比較例７）。ＧＡ－ＳＡ小麦粉を小麦粉全量に対して少なくとも３０質量部以上使用することで、加水量を低減しつつも比較例５の標準的な冷凍イーストドーナツ用生地をフライして得られるイーストドーナツよりも優れた食感になることがわかった。
Test Example 2 Examination of flour blending ratio Standard wheat flour (Quinn: manufactured by Nippon Flour Mills) and GA-SA wheat flour were blended at the blending ratio shown in Table 5, and the amount of water added was adjusted so that the workability was the same as in Example 3. Yeast donuts were produced and evaluated in accordance with Production Example 1 except for the following. The results are listed in Table 5.
As a result, when 20 parts by mass of GA-SA flour was used based on the total amount of flour, workability was good despite the low amount of water added, but the effect of adding GA-SA flour was not fully demonstrated. The texture (inner layer and outer layer) was evaluated as normal to slightly hard, and the volume was also slightly small (Comparative Example 7). By using at least 30 parts by mass of GA-SA flour based on the total amount of flour, the yeast donuts obtained by frying the standard frozen yeast donut dough of Comparative Example 5 are superior to those obtained by frying the standard frozen yeast donut dough while reducing the amount of water added. It was found that the texture was similar.
表５. 小麦粉配合量
製造例２ パン用冷凍生地及びパンの製造
表６記載の配合表にしたがって、標準的な小麦粉を使用した標準的な冷凍パン生地を製造した。標準的な小麦粉として、クイン（日本製粉社製）を使用した。
ショートニングを除く資材をミキサー（エスケーミキサー社製ＳＫ－２０型ミキサー）に投入し、フックを使用して１速２分、２速３分、３速１分で混合した後、ショートニングを加えてさらに１速１分、２速３分、３速６分で混合し、生地を得た。この生地を２０℃、相対湿度７５％で１０分休ませたのち、５０ｇ／個となるように丸型に成形した。続いて－４０℃のバランスフリーザー（大森冷凍工業社製急速凍結庫ＢＦ－１ＤＨＵ）で２０分間急速冷凍してパン用冷凍生地を得た。
得られた冷凍生地を－２０℃で３０日間保管した後、表７に記載の条件で解凍及びホイロ（発酵）し、上火２３０℃、下火２００℃のオーブンで１２分焼成して丸型パンを得た。
Production Example 2 Production of Frozen Bread Dough and Bread Standard frozen bread dough was produced using standard wheat flour according to the recipe shown in Table 6. Quinn (manufactured by Nippon Seifun Co., Ltd.) was used as a standard flour.
Put the ingredients except for the shortening into a mixer (SK-20 mixer made by SK Mixer Co., Ltd.) and mix using a hook for 2 minutes on the 1st speed, 3 minutes on the 2nd speed, and 1 minute on the 3rd speed, then add the shortening and mix further. Mixing was carried out at 1st speed for 1 minute, 2nd speed for 3 minutes, and 3rd speed for 6 minutes to obtain a dough. After resting this dough for 10 minutes at 20° C. and 75% relative humidity, it was shaped into a round shape weighing 50 g/piece. Subsequently, the dough was quickly frozen for 20 minutes in a -40°C balance freezer (quick freezer BF-1DHU manufactured by Omori Freezer Industry Co., Ltd.) to obtain frozen dough for bread.
After storing the obtained frozen dough at -20°C for 30 days, it was thawed and fermented under the conditions listed in Table 7, and baked in an oven with a top heat of 230°C and a bottom heat of 200°C for 12 minutes to form a round shape. Got bread.
表６．冷凍パン生地の配合
表７．冷凍パン生地の発酵方法
評価例２ パンの評価
製造例２に従って製造したパンの粗熱を取った後、１０名の熟練パネラーにより下記評価基準表にしたがって食感を評価した。なお、製造例２に従って、標準的な小麦粉を用いて製造したパンの食感を３点とし（比較例１１）、生地を冷凍しないスクラッチ製法で製造したパンの食感を５点とした（参考例２）。スクラッチ製法のパン生地の作業性を３点とした（参考例２）。
なお、比較例１１の食感（内層及び外層）を３点としたのは、標準的な小麦粉を用いた冷凍生地から製造したパンの中で最も食感の評価が高かったからである。
また、参考例２の食感を５点としたのは、生地を冷凍せずに作成されたパンが目標となるパンの食感だからである。
Evaluation Example 2 Evaluation of Bread After the bread produced according to Production Example 2 was cooled, the texture was evaluated by 10 experienced panelists according to the evaluation criteria table below. In addition, according to Production Example 2, the texture of the bread made using standard wheat flour was given a score of 3 (Comparative Example 11), and the texture of the bread made using the scratch manufacturing method without freezing the dough was given a score of 5 (for reference). Example 2). The workability of the scratch-made bread dough was given 3 points (Reference Example 2).
The texture (inner layer and outer layer) of Comparative Example 11 was given 3 points because it received the highest evaluation of texture among the breads made from frozen dough using standard wheat flour.
Furthermore, the texture of Reference Example 2 was given a score of 5 because the target texture was the bread made without freezing the dough.
表８. 評価基準表
試験例３ 加水量の検討
標準的な小麦粉（クイン：日本製粉社製）又はＧＡ－ＳＡ小麦粉を使用し、下記表９記載の加水量にした以外は製造例２に従ってパンを製造し、評価した。結果を表９に記載する。
比較例１１は、標準的な小麦粉を使用したパン用冷凍生地であり、加水量は小麦粉１００質量部に対して４９質量部である。
参考例２は、スクラッチ製法によるパンであり、パン生地を冷凍することなくホイロした後に焼成した。なお、加水はスクラッチ製法の標準的な加水量（小麦粉１００質量部に対して水５５質量部）で行った。
その結果、標準的な小麦粉を使用した場合、比較例９、１０では加水量の減少に伴って硬くかつボリュームのないパンになった。比較例１０の作業性に難はなかったが、比較例９は加水が少ないために生地がやや硬くなり、やや伸展性が悪かった。比較例８では加水量が少なすぎて生地がまとまらず成形できなかったので食感及び生地性の評価が出来なかった。
ＧＡ－ＳＡ小麦粉を使用した実施例９～１２では、柔らかくボリュームのあるパンであった。特に実施例１０ではスクラッチ製法のパンである参考例２と遜色ない食感であり、実施例１０の作業性は標準的な小麦粉を使用した冷凍生地である比較例１１の作業性と同等であった。実施例１２の生地は、やや柔らかいために作業性の悪い生地であったが、パンの製造に難はなかった。実施例９は、加水量が同じである比較例８が製造不可であることと対比すると相当に良好なものであるといえる。加水量を５５質量部にした実施例１３では、冷凍障害が生じたためにやや硬くなりボリュームのないパンであったが、標準的な小麦粉で加水量を５５質量部とした場合と比較すると良好であった。
Test Example 3 Examination of the amount of water added Bread was produced and evaluated in accordance with Production Example 2, except that standard wheat flour (Quinn: manufactured by Nippon Flour Mills) or GA-SA flour was used, and the amount of water added was as shown in Table 9 below. . The results are listed in Table 9.
Comparative Example 11 is a frozen bread dough using standard wheat flour, and the amount of water added is 49 parts by mass based on 100 parts by mass of wheat flour.
Reference Example 2 is a bread produced by a scratch manufacturing method, and the bread dough was baked after being frozen without being frozen. The amount of water added was the standard amount for the scratch method (55 parts by mass of water per 100 parts by mass of wheat flour).
As a result, when standard wheat flour was used, in Comparative Examples 9 and 10, the bread became hard and lacked volume as the amount of water added decreased. Comparative Example 10 had no difficulty in workability, but Comparative Example 9 had a slightly hard dough due to the small amount of water added, and had slightly poor extensibility. In Comparative Example 8, the amount of water added was so small that the dough did not come together and could not be molded, so the texture and dough properties could not be evaluated.
In Examples 9 to 12 using GA-SA flour, the breads were soft and voluminous. In particular, the texture of Example 10 is comparable to that of Reference Example 2, which is a bread made using a scratch method, and the workability of Example 10 is equivalent to that of Comparative Example 11, which is a frozen dough made using standard wheat flour. Ta. Although the dough of Example 12 had poor workability because it was a little soft, there was no difficulty in producing bread. Example 9 can be said to be quite good compared to Comparative Example 8, which had the same amount of water added and could not be produced. In Example 13, in which the amount of water added was 55 parts by mass, the bread was slightly hard and lacked volume due to freezing damage, but it was better compared to when the amount of water added was 55 parts by mass using standard wheat flour. there were.
表９. 加水量
Claims (14)
前記イースト含有冷凍生地が、(i)予備発酵させて得た休眠状のイースト液、(ii)ゼラチン、及び(iii)α化澱粉、を含まない、上記イースト含有冷凍生地用小麦粉組成物。 Not deficient in the enzyme activity of GBSSI -A1, deficient in the enzyme activity of GBSSI-B1 and GBSSI-D1, and having any two enzyme activities of SSIIa-A1, SSIIa-B1 and SSIIa-D1 A yeast-containing flour composition for frozen dough, comprising 30% by mass or more of flour obtained by milling a harvest of wheat deficient in
The flour composition for yeast-containing frozen dough, wherein the yeast-containing frozen dough does not contain (i) a dormant yeast solution obtained by pre-fermenting, (ii) gelatin, and (iii) pregelatinized starch.
前記イースト含有冷凍生地が、(i)予備発酵させて得た休眠状のイースト液、(ii)ゼラチン、及び(iii)α化澱粉、を含まない、上記イースト含有冷凍生地用プレミックス粉。 Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacking any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A yeast-containing premix flour for frozen dough containing 30% by mass or more of flour obtained by milling defective wheat harvests based on the total mass of flour ,
The premix flour for yeast-containing frozen dough, wherein the yeast-containing frozen dough does not contain (i) a dormant yeast solution obtained by pre-fermenting, (ii) gelatin, and (iii) pregelatinized starch.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002330693A (en) | 2001-05-10 | 2002-11-19 | Nippon Flour Mills Co Ltd | Frozen dough and method of production for the same |
| JP2013188206A (en) | 2012-02-13 | 2013-09-26 | National Agriculture & Food Research Organization | WHEAT FLOUR PREPARED FROM WHEAT DELETED WITH ENZYME ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2018027057A (en) | 2016-08-19 | 2018-02-22 | 昭和産業株式会社 | Frozen dough and method for producing bread using the same |
| JP2019041604A (en) | 2017-08-30 | 2019-03-22 | 日本製粉株式会社 | Doughnut composition and doughnut dough |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002330693A (en) | 2001-05-10 | 2002-11-19 | Nippon Flour Mills Co Ltd | Frozen dough and method of production for the same |
| JP2013188206A (en) | 2012-02-13 | 2013-09-26 | National Agriculture & Food Research Organization | WHEAT FLOUR PREPARED FROM WHEAT DELETED WITH ENZYME ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2018027057A (en) | 2016-08-19 | 2018-02-22 | 昭和産業株式会社 | Frozen dough and method for producing bread using the same |
| JP2019041604A (en) | 2017-08-30 | 2019-03-22 | 日本製粉株式会社 | Doughnut composition and doughnut dough |
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