JPH0370454B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing frozen dough for yeast-fermented foods such as bread and yeast donuts. [Prior Art] In recent years, the demand for frozen dough for yeast-fermented foods has been increasing as bread factories and the like are rationalized. Typical bread-making methods include the straight method and the dough method, but a modification of the Motsupara straight method is used to obtain frozen dough. The general manufacturing method is to mix flour such as wheat flour with auxiliary materials such as yeast, salt, sugar, and water to form a dough, and then either do not ferment the dough at all or ferment it for a short period of time. It is divided, molded, and frozen. In addition, types of yeast conventionally used include fresh yeast, dry yeast, and instant yeast, but fresh yeast is generally added after being crushed into fine pieces or dissolved in part or all of the water for preparation. . In the case of dry yeast, it is pre-fermented in warm water, which is part of the brewing water, and then added. In addition, if it is instant yeast, it can be added as is by mixing it with flour, or it can be added after being dissolved in part or all of the water for preparation. As described above, there are various methods of adding yeast depending on the type of yeast, but all of them involve adding yeast at the beginning of mixing. [Problems to be solved by the invention] However, when frozen dough obtained by this modified straight method is stored frozen for a long time, the activity of yeast in the dough decreases or dies, resulting in The disadvantage was that the quality of the product deteriorated. [Means for Solving the Problems] Therefore, the inventor of the present invention conducted repeated research and found that the above-mentioned problems could be easily solved by adding yeast during the mixing process, and completed the present invention. Accordingly, the present invention relates to an improvement in the method for producing frozen dough for yeast-fermented foods. According to the present invention, materials other than yeast for yeast-fermented foods are blended and mixed, and yeast is added during the mixing process to produce dough. That is, in the present invention, water is added to the main material consisting of grain flour such as wheat flour and auxiliary materials such as salt, sugar, skim milk or milk fat, and the mixture is mixed for a certain period of time.
After a certain amount of mixing, a desired amount of yeast is added and mixing is continued to produce a dough, which is then frozen. At this time, it is possible to add some or all of the above-mentioned auxiliary materials to the flour at any stage of mixing without first mixing it with the flour. Both can be used. Fresh yeast and instant yeast can be added as is, but dry yeast requires a hot water treatment step, so its use is not preferred. The appropriate timing for adding yeast according to the present invention is, for example, 30 to 80% of the total mixing time of the bread dough. Mixing is not expected. It is particularly desirable to add yeast at 60-80% of the total mixing time. [Effects of the Invention] As described above, according to the method of the present invention, yeast-fermented frozen dough can be stored for more than 5 weeks.
Bread made from dough that has been stored for up to a week has substantially the same appearance, internal texture, texture, and flavor as bread made conventionally from the ingredients without freezing; It is surprising that the shelf life is significantly extended compared to the 10 days to 2 weeks shelf life of dough. The present invention will be specifically described below based on examples. Example 1 Wheat flour 100 parts by weight Fresh yeast 4 Table salt 2 Sugar 2 Shotoning 2 parts by weight Yeast food 0.1 Water 58 The above raw material combination was processed as follows to make frozen dough for hard rolls. Obtained. Process operation mixing 〓 Mix all ingredients except yeast, 2 minutes on low speed, 5 minutes on medium speed, add fresh yeast and 4 minutes on medium speed〓 Top temperature: 26℃ Fermentation: 15 minutes (temperature: 27℃, humidity: 78%) minutes Divide weight 40g Bench time 15 minutes Ingredients Mold Degassed and rolled frozen Rapid freezing (-40℃, 25 minutes) Storage -18℃ Example 2 Flour 50 parts by weight Fresh yeast 1 part by weight Yeast food 0.1 Water 30 〃 The above raw material mixture is processed as follows,
A medium dough was obtained. Process operation mixing 〓 Mix all raw materials, low speed 2 minutes, medium speed 2 minutes〓 Top temperature 26℃ Fermentation 4 hours (temperature 27℃, humidity 78%) The middle dough obtained as above is as follows. A frozen dough for bread was obtained by processing the raw materials and process operations. Wheat flour 50 parts by weight Fresh yeast 4 Salt 2 Sugar 5 Skimmed milk powder 2 Margarine 5 parts by weight Water 26 Process operation mix Mix all ingredients except yeast and margarine with medium dough, low speed 2 minutes, medium speed 3
1 minute, add margarine and cook on low speed for 1 minute.
2 minutes on medium speed, add fresh yeast and speed 3 on medium speed
Minutes Upper temperature 27℃ Floor time Divide into 20 minutes Divide weight 450g Forming Degas and stretch into a rod Freeze Rapid cooling (-40℃, 45 minutes) Storage -18℃ Example 3 Flour 100 weight Instant yeast 2.5 parts Salt 1.8 Sugar 15 Skim milk powder 2 parts Whole egg 10 Butter 12 Yeast food 0.1 Water 44 Process the above ingredients as follows to make butter rolls. Obtained frozen dough. Process operation mixing 〓 Mix all ingredients except instant yeast and salt, low speed 2 minutes, medium speed 4 minutes
Add salt for 2 minutes on medium speed. Add instant yeast for 3 minutes on medium speed. Temperature: 26℃. Fermentation. Divide into 30 minute portions. Weight of each portion: 40g. Shape. Freeze into balls after degassing. Freeze quickly. Storage -18℃ Example 4 Wheat flour 100 parts by weight Fresh yeast 6 Salt 1.5 High fructose sugar 15 Whole eggs 10 Skim milk powder 4 Margarine 15 Water 45 The above ingredients were mixed with the following ingredients. Frozen dough for yeast donuts was obtained by processing as follows. Process operation Mixing 〓 Mix all ingredients except yeast, mix on low speed for 2 minutes, medium speed for 8 minutes, add yeast,
5 minutes on medium speed = Top temperature 27℃ Fermentation 15 minutes sheeting Process of rolling out to 1cm thickness Cutting out molds Cut into circles with a diameter of 9cm Freeze Rapid freezing (-40℃, 20 minutes) Storage -18℃ Comparative Example 1 With the same formulation as Example 1, all the raw materials were mixed at low speed for 2 minutes and at medium speed for 9 minutes, and the following steps were completely the same as in Example 1.
A frozen dough for hard rolls was obtained in the same manner as above. Comparative Example 2 With the same formulation as in Example 2, all ingredients except margarine were mixed with the middle dough, mixed at low speed for 2 minutes and at medium speed for 3 minutes, then margarine was added, and further mixed at low speed for 1 minute.
The mixture was mixed at medium speed for 5 minutes, and the following steps were the same as in Example 2 to obtain a frozen dough for bread. Comparative Example 3 All raw materials except for salt were mixed in the same formulation as in Example 3, mixed at low speed for 2 minutes and at medium speed for 4 minutes, then salt was added and mixed at medium speed for 5 minutes. The following steps were completely the same as in Example 3 to obtain frozen dough for butter rolls. Test Example 1 The respective frozen doughs obtained in Example 1 and the corresponding Comparative Example 1 were processed through the following steps to obtain hard roll products. Process operations Thawing and proofing The frozen dough was placed on a baking sheet and fermented for 100 minutes in a fermentation room at a temperature of 32°C and a humidity of 80%. Firing 220°C, 12 minutes The quality of this product was compared based on the evaluation criteria table in Table 1, and the results are summarized in Table 2. Test Example 2 Each of the frozen doughs obtained in Example 2 and the corresponding Comparative Example 2 was processed through the following steps to obtain a bread product. Process operations: Thawing and proofing The frozen dough is packed into a 1700 c.c. one-loaf mold at a temperature of 32°C and a humidity of 80%.
Fermented for 140 minutes in a fermentation room.Calculated at 220°C for 25 minutes.The quality of this product was compared based on the evaluation criteria table in Table 1, and the results are summarized in Table 3. Test Example 3 The respective frozen doughs obtained in Example 3 and the corresponding Comparative Example 3 were processed through the following steps to obtain butter roll products. Process operations Thawing and proofing The frozen dough was placed on a baking sheet and fermented for 110 minutes in a fermentation chamber at a temperature of 32℃ and humidity of 80% Baking 210℃ for 10 minutes A comparison of the quality of this product is shown in the evaluation criteria table in Table 1. The results are summarized in Table 4.

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[Table] Test example 4 Flour 100 parts by weight Fresh yeast 4 Table salt 2 Sugar 5 Skim milk powder 2 parts by weight Margarine 5 Yeast food 0.1 Water 58 Yeast when mixing the above ingredients Frozen dough for bread was obtained by changing the addition timing and performing the following process operations.

[Table] 2 minutes at low speed 5 minutes at medium speed〓, E
Break the starch into thin pieces and add on medium speed.
Mixed for 5 minutes

[Table] 2 minutes at low speed 9 minutes at medium speed〓, E
Break the starch into thin pieces and add on medium speed.
Mix for 1 minute
Mixing temperature 26℃ Fermentation Divide for 30 minutes Divide weight 450g Forming Degas and roll out and freeze Rapid freezing (-40℃, 45 minutes) Storage -18℃ Next, make these frozen dough as follows. A bread product was obtained by processing according to the following steps. Process operations Thawing and proofing The frozen dough was packed into a 1700c.c. one-loaf mold and fermented for 140 minutes in a fermentation room at a temperature of 32℃ and humidity of 80% Baking 220℃ for 25 minutes The first quality comparison of this product The results were summarized in Table 5 based on the evaluation criteria listed in the table.

[Table] From the above results, the appropriate addition timing in the present invention is 30 to 80% of the total mixing time, especially 60% of the total mixing time.
It can be seen that the ~80% time point is preferable.

Claims (1)

[Claims] 1. When mixing the specified ingredient mixture and then freezing it to form a frozen dough for yeast-fermented food, the yeast is A method for producing frozen dough for yeast-fermented food, characterized by adding.