JPH0353840A - Method for stable storing dough of breads and rapid production of just baked breads - Google Patents

Abstract

PURPOSE:To suppress excessive fermentation of yeast fungi and increase tasting effects of a bread dough due to increasing or decreasing effects of various free amino acids by storing the bread dough in a top opening and closing horizontal type ice temperature cabinet at a specific temperature without drying thereof. CONSTITUTION:A dough of breads produced by a conventional method is stored under temperature control of the freezing point of the bread dough or above and of 0 deg.C or below in a top opening and closing horizontal type ice temperature cabinet to suppress excessive fermentation of yeast fungi and increase tasting effects of the bread dough due to increasing or decreasing effects of various free amino acids and enable stable storing of the aforementioned bread dough.

Description

Detailed Description of the Invention [Industrial Field of Application] Firstly, the present invention suppresses excessive fermentation of yeast in bread dough during bread making, and improves bread dough by increasing and decreasing various free amino acids. This method provides an effective and stable storage method for bread dough by increasing or decreasing the taste effect of bread dough.

Secondly, by using the bread dough obtained by this storage method, it is possible to bake the dough in a short period of time just before sales in order to meet the expected sales volume and to respond favorably to purchasing demand, and the remaining dough can be used again to make bread dough. Above the freezing point of O℃
By returning the bread to the ice-cold storage below, it is possible to reduce dough loss, quickly provide freshly baked delicious bread, and minimize unsold items. The present invention relates to a method for rapidly producing fresh bread.

[Conventional technology]

The traditional bread making methods are ■) Direct dough method and 2.
) Medium noodle dough method is the main method, and 3) Medium noodle dough method, 4
) Liquid Dough Method, 5) Continuous Dough Method, etc., but the following are the mainstream Dough Dough Method (hereinafter referred to as Direct Kneading Method) and Medium Dough Method (hereinafter referred to as Medium Dough Method). I will give an overview.

The direct process method (ii) is a method in which all mixed raw materials are mixed and kneaded at the same time to knead and ferment the dough. The disadvantage of this is that once the dough has been kneaded, it is difficult to adjust the properties of the dough, such as temperature and hardness and softness, during the process, and failures in the manufacturing process are likely to appear directly on the product, resulting in large fluctuations in the product during preparation. Therefore, it is said that accurate dough management is necessary, but if fermented at a relatively low temperature, the fermentation tolerance will be long.
This method is widely used in small-scale bakeries (bread factories) where finishing takes a long time.

2) The dough method uses 55 to 75% of the wheat flour for one kneading, all or most of the yeast, yeast food, malt, and enough water to make a dough of appropriate hardness. Make the medium seeds. Depending on the quality of the flour and preference, all or part of the shortening may be added. After fermenting this for a predetermined period of time, the remaining ingredients are added to make the dough.

The dough preparation can be adjusted depending on the fermentation state of the medium, so
Although there is little movement of the product during preparation, the fermentation tolerance of the dough is relatively short, so it is important to complete the finishing process in a short period of time. It is widely used in the above plants.

Now, as mentioned above, there are differences in the manufacturing method for producing bread dough, but the steps after finishing, namely, dividing, rolling, bench time, shaping, filling, baking, baking, cooling, cutting, packaging, The shipping process is the same as shown in FIGS. 1 and 2.

Therefore, in the conventional bread making method, the typical 2) medium-dough method is used, taking the case of square-shaped three-loaf loaf bread as an example.Ingredients Flour: Strong 1st grade flour 70.0% Semi-strong 1st grade flour
30.0% Soaked water 65.0% Yeast 2.0% Salt
2.0% sugar 4.0% shortening 5.0% skim milk powder
3.0% malt (powder) 0.3% yeast food 0.1-0.2% manufacturing method and required time The medium seeding method uses strong quasi-first grade flour, yeast, malt, and the total amount of yeast food. and soaking water (approximately 42% of the total amount of flour)
%).

Materials measurement and blending time: 5 minutes Mixing of medium-sized dough (low speed 5 minutes, high speed 1 minute) 6 minutes (kneading temperature 24℃) Medium-sized seed fermentation time: 240 minutes Wood mixing time
8 minutes (Kneading temperature 28°C) Floor time 20 minutes divided/rounded
5 minutes pendge time
20 minutes shaping and molding 5
minutes
4. Baking for 5 minutes 45. Total time required: 399 minutes, that is, a little over 6 hours and 39 minutes.

[Problem to be solved by the invention]

As a result of many years of research, the inventor has succeeded in inventing nine inventions of a method for stably storing bread dough and a method for rapidly producing freshly baked bread, which solve the problems described below and provide the benefits described below.

In other words, according to the conventional scratch method (a method in which all the equipment from dough kneading to baking is carried out in an integrated manner), in the case of bread, if the opening time is late at 10:00 in the morning, at least Preparation work had to start around 5 a.m., so more than five hours of production time had to be allowed. Furthermore, as will be described later, since manufacturing operations are generally carried out in urban areas, consideration is given to noise problems in the vicinity, resulting in even worse working conditions.

On the other hand, according to the present invention, since it is essentially different from the conventional method described above, only the number of customers predicted to arrive at the store in about one hour is calculated in advance, and the predicted number of customers is responded to. The required amount of bread to be supplied can be manufactured in a short time that is incomparable to the conventional method.
It provides:

The problems with the bread-making methods that have been disclosed and currently in use are: (1) As mentioned above, it takes at least 5 hours from preparation to baking.

■Also, as is well known, bread is a fermented food and is very delicious when freshly baked, but as time passes after baking, its freshness rapidly decreases and its commercial value is lost. It turns out. Therefore, if a manufacturer wants to provide freshly baked bread that customers like, it is necessary to provide it at least 2 a.m. in time for breakfast at 7 a.m., which corresponds to the average working hours. The work had to start late at night, and considering the noise from the mixer and the nuisance it would cause to nearby residents, it would be difficult to actually carry out the work during this time.

■For this reason, the current situation is that a bread making method called ``Long-term Nakashinho'' is used, in which the temperature of the dough in the middle is slightly lower than the above-mentioned method.

To explain this as an example, we start mixing the medium seeds around 10:00 in the afternoon, start the wood preparation process around 7:00 the next morning, go through floor time, dividing, rounding, bench time, shaping, mold filling, and foiling, and then finish baking. The current situation is that it is after 8:30 am, and after being cooled, it is delivered to each store by transport vehicle and it is only after 10:00 am that it can be provided to consumers at the store.

In addition, large-scale bakeries sometimes employ three shifts of workers, but in any case, the next day's expected total sales volume is estimated and production is performed from the preparation of the dough to the expected production. This is the current state of the bread making industry in both the East and the West.

■For this reason, some conscientious bakeries dispose of unsold bread on the day, but in this case, the increased costs due to losses have to be added to the final price, and consumers are forced to buy expensive bread. This results in the purchase of .

Now, as mentioned above, there are various manufacturing methods such as the direct process method and the medium dough method, but on the other hand, from the perspective of the consumer system of bakers, there is a big difference between "European-style bakeries" and "American-style bakeries." (New Bakery Total System Yasuharu Imadate. Food and Chemistry. 1983, Vol.
25, No. ll. (See pages 84-88).

The former eliminates the need for consumers to store their food at home, and allows them to buy what they like, when they want it, in the amount they need, and in a variety of products with a high image of freshness, so to speak. .

On the other hand, the latter products are designed from a rational perspective, mainly based on business systems, and care is taken to improve shelf life to extend the shelf life, and some products use antifungal agents. It can be stored for about a week, so it can be said to be a weekly purchase method.

On the other hand, some frozen bread dough is distributed, but in the case of frozen dough, it does not have the effect of increasing the flavor due to the effective increase in free amino acids, and because it is stored at below -15°C under ice temperature,
The solidified dough must be thawed.

[Means to solve the problem]

The present invention solves the above-mentioned problems and also exhibits the effects as described below. Specifically, as the first invention, bread dough produced by a conventional method is By storing the dough in an ice-cold warehouse without drying it at a temperature above the freezing point of bread dough and below 0°C, excessive fermentation of the yeast is suppressed and the yeast is placed in a so-called dormant state. Moreover, it is a method for stable storage of bread dough, which is characterized in that it increases the effect of improving the taste of bread dough by increasing and decreasing various free amino acids through hydrolysis, and also enables stable storage of the bread dough. A second invention is to dry bread dough produced by a conventional method in a horizontal ice-warming refrigerator with an opening/closing top under temperature control at a temperature above the freezing point of the dough and below 0°C. By storing the bread dough without fermentation, excessive fermentation of yeast is suppressed, and the flavor effect is increased by the effect of increasing and decreasing various free amino acids. By restoring the dough to the original temperature, dormant yeast becomes activated, and the remaining dough before baking is stored in the ice strainer again, reducing loss and quickly producing delicious, freshly baked bread. This relates to a rapid manufacturing method of the same type.

[Operation] The operation of the present invention will be explained using a so-called hotel bread for breakfast as disclosed in Example 1 to be described later.

In addition, the hardness, sweetness, saltiness, shape, color, aroma, and weight of the above-mentioned "hotel bread" differs depending on the time zone and cuisine served at the meal, and it is made using high-quality ingredients and thoroughly fermented and baked. This bread is made in a general bread factory and sold at a bread shop in the town, so to distinguish it from the so-called "town bread". Refers to what has come to be called ゛.

Further, the term ゜゜freezing temperature゛ mentioned later refers to the non-freezing du! degree range below the O''C of the substance up to its freezing point.

By the way, foods have the effect of lowering the freezing point of sugars, salts, alcohol, fatty acids, etc., and the freezing point of the food differs depending on the type and concentration of the substances contained. For example, lemon is −
22℃, banana is -3.4℃, beef is -0.6~1.
2℃, "How to use a smart refrigerator", written by Shuno Kato, Kusashisha Tll, 1987, 7th Jl Hl, No.; {1-: {9 pages arranged o. lj).

That is, the effects of the present invention are as follows: (1) As shown in the examples described later, bread dough that has been mixed, mixed and fermented in a predetermined manner with respect to the required ingredients for hodel bread is stored in plastic bags divided into, for example, 2 kg. After that, it is stored in a horizontal ice-warming refrigerator with an opening/closing top (-3°C in the case of Example 1).

■ Storing the dough separately in the plastic bags mentioned above allows the dough to be stored in an ice-cold warehouse without drying out, which has the effect of keeping yeast in a dormant state and suppressing the progress of excessive fermentation. It gives

■ Regarding the structure of the above-mentioned (■) ice storage, by making it a horizontal type with an opening/closing top, the temperature change due to opening and closing of the door is extremely small, and this invention also has the effect of saving labor and space. There is one of the characteristics of

In other words, the refrigerators currently on the market are vertical, with the opening/closing door located at the front and having a vertical structure, so each time the door is opened/closed, the temperature inside the refrigerator may change significantly. This is a drawback.

As is well known, low-temperature air tends to stagnate in the lower part of the refrigerator, so in this invention, the above structure is adopted, especially in ice-cold refrigerators where strict temperature control is required. It is effective to adopt

■As will be re-stated later, in order to quickly provide freshly baked and delicious bread to consumers, which is the main purpose of the present invention, more and more breads, even if small-scale, should be installed throughout the city. It is desirable to open stores. In particular, as land prices have skyrocketed in recent years, minimizing the space required for the bread making room is also a means of achieving the objective of the present invention. By making it horizontal, the space under the floor in the store can be effectively utilized, which leads to so-called energy saving and is extremely effective in saving the store's area.

■Furthermore, as in Embodiment 1 of the present invention, there is a "Fresh Bakery" that can provide freshly baked bread to various locations in the city using bread dough that is kneaded and yeast-fermented for "Hotel Bread" at the main factory. In order to make effective use of the space under the floor, we installed the above-mentioned top-opening horizontal 14-storey ice warmer in order to distribute and supply products at freezing temperatures using ice-cooled transport vehicles. In the process of storage under temperature control at -3°C, Example 1
As shown in , among the free amino acids in aged bread dough,
The effect of increasing the amino acid group that improves palatability and decreasing the amino acid group that impairs palatability is an effective effect that could not be discovered using conventional methods.

(2) Furthermore, the main points regarding the synergistic effect of aging of bread dough subjected to ice aging, which was found based on the results of the bread dough obtained in Example 2, are listed below.

Aging bread dough at -3°C and examining changes in chemical components in the dough over time and changes in bread-making properties in bread-making tests.
The results of the study regarding the sensory evaluation of bread are as follows: 1. -3 in terms of alcohol and sugar content during ice temperature aging
Yeast activity (fermentation) during the ripening process at °C is almost completely suppressed.

2. Improving the texture of bread through ice temperature aging for over 24 hours.
Effect of improving the flavor of bread over 48 hours (Umami-added 1 5) The volume of bread increased as the ripening time increased.

3. Compared to the straight method of kneading room-temperature bread, ice-cold bread has the same amount of aroma components and organic acids, but it contains about 40 to 70% more free amino acids, which contributes to the flavor of the bread.

4. The amount of free amino acids in room-temperature bread is 25-30% of the amount of free amino acids in the raw flour, whereas
In ice-cold bread, 50% remained. In addition, the longer the ice temperature aging time, the higher the amount of free amino acids. 5. As mentioned above, the high amount of free amino acids in dough aged at ice temperature is caused by two factors: an increase in the amount of free amino acids remaining due to suppression of yeast activity by ice and warming, and an increase in the number of passing amino acids that occur during ripening at cold temperature. It was approved that

6. The characteristics of cold bread were as follows.

■The aroma of the bread is similar to the aroma of bread made by the straight method, and is slightly brighter, but more mellow.

■Bread has umami.

■The texture is different from that of the straight bread method and the medium dough method, and has a unique melt-in-the-mouth texture.

[Example 1] Production of hard roll according to the present invention [Composition] Flour (Super Ginrei-in, Hoshino Bussan ■) 5Kg
(Ginrei Seal/Hoshino Bussan■) 5Kg yeast
270g yeast food
8g sand @300g salt 20
0g salted butter 600g total
600g eggs
cow milk 2
Kg water
3.9 After mixing at low speed for 6 minutes using an I2 vertical mixer, add salted butter and kneading at high speed for another 8 minutes. Divide it into approximately 2 kg pieces, put them in a plastic bag, and keep them at ice temperature (
-3°C) for 72 hours.

Approximately 300 g of frozen dough was taken out from the bag, divided into 30 g each (10 pieces), and heated for 40 seconds in the thaw mode of a microwave oven.

Roll the heated dough, take bench time (50 minutes) at room temperature, shape it, and after baking (60 minutes), brush the surface with egg,
A hard roll was obtained by baking at 200° C. for about 20 minutes.

The remaining dough was brought back to ice temperature, taken out the next day, processed and baked in the same way, and it was possible to obtain the same delicious hard rolls as the previous day without any loss and in an extremely labor-saving manner.

Comparative Example-1 Production of Hard Roll by Conventional Method A hard roll was produced in the usual manner using the same formulation as in Example-1. The total time required was 5 hours.

In Example 1 according to the present invention, the actual work at the bakery begins with taking out the dough that has been stored at ice temperature, so the required time is about 2 hours and 20 minutes.

Therefore, according to the method of the present invention, freshly baked hard rolls can be provided in less than half the time required by the conventional method.

[Example 2] Production of bread according to the method of the present invention [Composition] Flour (Ginrei Serushi/Hoshino Bussan ■) 10 κg yeast 200 g yeast food
IOg sugar
5 Rog food salt
200g shortening
500g water
Using a 7℃ vertical mixer, mix on low speed for 2 minutes and medium speed for 3 minutes, then add shortening and mix on low speed for 2 minutes and medium speed for 2 minutes.
After kneading at high speed for 3 minutes, the dough was divided into 50 g pieces, placed side by side in a plastic container, covered and stored at -3°C for 72 hours. The stored dough was heated in the thawing mode of a microwave oven (1 minute/10 pieces), immediately shaped and roasted (60 minutes), and then baked at 215° C. for 45 minutes to obtain bread.

Comparative Example 2 Production of Bread by Conventional Method A loaf of bread was produced using the same formulation as in Example 2 according to a conventional method (Nakagami method). The total time required was 6 hours and 39 minutes.

As in Example 1, in Example 2, the actual work at the bakery begins with taking out the dough that has been stored at ice temperature, so the required time is 1 hour and 51 minutes. Therefore, according to the method of the present invention, freshly baked and delicious bread can be provided in less than 28% of the time required by the conventional method.

The free amino acid measurement results of Example 2 and Comparative Example 2 are shown below.

2 O 2l

[Brief explanation of drawings]

As for the drawings, FIG. 1 and FIG. 2 show the process diagrams of the known bread-making methods of the direct kneading method and the doughing method, respectively, and FIG. 3 shows the process diagram of the present invention. 2 2 Japanese Patent Publication No. 3 53840 ('/,) ↑

Claims (2)

[Claims] (1) Bread dough produced by a conventional method is stored without drying in a horizontal ice-warming refrigerator with an opening/closing top, at a temperature above the freezing point of the dough and below 0°C. Stable storage of bread dough, characterized by suppressing excessive fermentation of yeast, increasing the taste effect of bread dough by increasing and decreasing various free amino acids, and enabling stable storage of the bread dough. Law. (2) Bread dough produced by conventional methods is stored without drying in a top-opening horizontal ice-warming cabinet at a temperature that is above the freezing point of the dough and below 0°C. By doing so, the excessive fermentation of yeast is suppressed, and the flavor effect is increased by the effect of increasing and decreasing various free amino acids, and the bread dough is quickly returned to room temperature using a microwave oven, etc. A method for rapidly producing freshly baked bread, characterized by: