JPH04218327A - Production of yeast fermented food and its frozen product - Google Patents

Abstract

PURPOSE:To obtain a fermented food having a large volume even if the protein content is low without impairing appearance and merchandise value by using wheat flour with a limited protein content, specifying the sponge dough fermentation time and carrying out a sponge dough baking method. CONSTITUTION:In a sponge dough baking method, wheat flour with 6.5-10wt.% protein content is used and sponge dough fermentation is carried out for 8-24hr to provide the objective fermented food. The aforementioned sponge dough baking method is a baking method for using part or all of the wheat flour in the sponge dough and a sugared sponge dough method and full.flavor method are also one of the above-mentioned method. When a frozen food of a yeast fermented food is produced, durum wheat flour in an amount within the aforementioned protein content is especially advantageously used as the wheat flour for providing a product of better texture in thermal cooking in a microwave oven. If the sponge dough fermentation time is shorter than the above-mentioned time, the protein content is low. Thereby, sufficient formation of gluten is not obtained. As a result, a product of a small volume is obtained. If the fermentation time is longer than the aforementioned time, fermentation is excess.

Description

Detailed Description of the Invention [0001] [Industrial Application Field] The present invention relates to a method for producing yeast-fermented foods and frozen products thereof, and more particularly, to a method for producing yeast-fermented foods and frozen products thereof, and more specifically, a method for producing bread etc. using weak wheat flour or medium-strength wheat flour as the main ingredient. Concerning yeast fermented foods and methods for producing frozen products thereof. [Prior Art] Flour milled from domestically produced regular wheat; American Western White, Soft Red Winter; and Australian Standard White is generally referred to as soft flour or all-purpose flour, and its uses are: Limited to the production of sweets and noodles, and even when these are used in conjunction with yeast-fermented foods such as bread, the main ingredient is strong wheat flour, and the amount of weak flour and all-purpose flour used is 3 of the total amount of wheat flour.
The actual situation was that it was less than 0% by weight (hereinafter "weight%" is simply expressed as "%"). [0003] The protein content of soft flour and medium strength flour is 10
% or less, and the quality of the gluten is weak, so if they are used in larger amounts, the resulting bread will have a significantly smaller volume, and not only will it have a poor appearance, but it will age quickly and become dry and dry. This is because the food has a rough texture and no commercial value is recognized at all. On the other hand, when yeast-fermented foods are produced by adding a small amount of soft flour or medium-strength flour, there is a tendency to obtain foods that are crispy and crunchy and have a texture that melts in the mouth. However, in order to significantly impart this characteristic to a product, it is necessary to use a large amount of 50% or more, but this has been virtually impossible for the reasons mentioned above. [0005] In recent years, rapid cooking using microwave ovens has attracted attention, and together with the rapid spread of microwave ovens, various frozen foods have been developed, and yeast-fermented foods such as bread are no exception. However, as mentioned above, when frozen products of conventional yeast-fermented foods made from strong wheat flour as the main ingredient tend to cause excessive water dispersion and excessive protein denaturation when cooked in a microwave oven, it becomes inedible when eaten. The texture was often sticky and hard, with poor crispness and even poorer flavor. [0007] In order to improve these drawbacks, attempts have been made in the past to mix a small amount of weak flour or starch with strong wheat flour, or to use only medium strength flour and soft flour. However, in the case of such conventional method,
When you eat thawed products, the stickiness, stickiness, and hardness decrease, and the crispness improves to some extent, but on the other hand, there is a disadvantage that the moisturizing properties of the product decrease, making it easier to dry and aging faster. It easily formed into dumplings and did not melt in the mouth. [0009] Moreover, since the protein content in the dough is low,
The amount of amino acids produced during the production of yeast-fermented foods was reduced, and the resulting products had poor flavor and browning color. [0010] Problems to be Solved by the Invention [0010] Therefore, the present inventor has devised a method for producing bread that has a large volume even though the protein content is low and does not impair the appearance or commercial value in any way, and that uses soft flour and medium-strength flour. The present invention was developed as a result of various studies aimed at obtaining yeast-fermented foods and frozen products thereof, which possess characteristics such as a unique good texture, and which also have a texture and flavor suitable for heating in a microwave oven. This is the completed version. [Means for Solving the Problems] That is, the present invention uses wheat flour having a protein content of 6.5 to 10% in a dough bread making method, and fermentation of the dough is carried out for 8 to 24 hours. The present invention provides a method for producing a yeast-fermented food, which is characterized by the above, and a method for producing a frozen product, which is characterized by freezing the yeast-fermented food. [0012] The dough bread making method is a bread making method in which part or all of wheat flour is used for the dough, and the sweetened dough method and the full flavor method are also types of this method. [0013] The wheat flour used in the present invention has a protein content in the range of 6.5 to 10%. If the protein content is outside this range, it will not be possible to obtain a product that is crispy, crunchy, and melts in the mouth. As long as the flour has such protein content, not only weak flour and medium-strength flour but also strong flour can be used in combination as appropriate. However, when used in combination with strong flour, the content of weak flour and/or medium-strength flour may be It is preferable to use 50% or more. [0014] In addition, when producing frozen yeast-fermented foods, it is recommended to use durum wheat flour within the above protein content range as the wheat flour has a more excellent texture when heated in a microwave oven. This is advantageous in obtaining products of this type. [0015] In the present invention, yeast, yeast food, water, and optionally auxiliary materials such as salt, sugar, oil, etc. are blended into part or all of the flour to produce the middle dough. However, at this time, the medium seed fermentation is carried out for 8 to 24 hours, preferably 1 hour.
It is necessary to carry out the treatment for 4 to 18 hours. If the fermentation time is shorter than this, the protein content will be low, so sufficient gluten-forming ability will not be obtained, and the product will have a small volume, failing to achieve the purpose. Moreover, if the fermentation time is longer than this, it is not preferable because it will result in excessive fermentation. [0016] In the present invention, it is preferable to mix the entire amount of saccharide used with the middle dough, since this yields a yeast-fermented food with better texture. [0017] As a specific method for fermentation over such a long period of time, it is preferable to limit the amount of yeast used in the dough so as not to cause excessive fermentation. %, especially 1 to 10%, is preferably mixed into the medium dough, and the remaining yeast is mixed into the main dough. Specifically, 0.01 to 0.3% of the total weight of flour used in the dough bread making method is added to the dough.
It is preferable to mix and use a certain amount of yeast. [0018] After such dough fermentation, the remaining necessary raw materials are added to the dough according to the conventional dough method, and the steps of final kneading, floor time, division, bench time, shaping, proofing, and baking are carried out. Perform as necessary to obtain yeast fermented food. Further, the yeast fermented food thus obtained is appropriately frozen according to a conventional method. The temperature of this freezing includes both a low temperature in which the yeast fermented food does not freeze and a low temperature in which it becomes frozen, and by this freezing process, chilled products, chilled products, frozen products, etc. of the yeast fermented food can be obtained. [0020] The yeast-fermented food obtained by the present invention has a large volume and is good in appearance, internal texture, crispness, and texture such as melting in the mouth, and has high commercial value. [0021]Furthermore, the frozen product of the present invention obtained by freezing this product does not become chewy, gummy, or abnormally hard even when cooked in a microwave oven, and has an excellent texture.
The flavor of yeast-fermented foods can be restored. [Examples] The present invention will be further explained below with reference to Examples, Comparative Examples, and Test Examples. Example 1 Bread was manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Strong wheat flour
50
- (Protein content 12.5%
) cake flour
50
- (Protein content 7.0%) Yeast
0.01
2.5 Yeast food
0.15
− Salt
−
2
sugar
8
− Shortening
6
− Skimmed milk powder
2
- water

42
7 (Note: Average protein content of flour used is 9.8
%) (ii) Process/Medium fermentation Mixing time Low speed 6 minutes Kneading temperature
24℃ Fermentation room temperature
27℃ Fermentation time
16 hours/Kneading Mixing time Low speed 6 minutes Kneading temperature
26℃・Floor time
20 minutes/divided
Weight 290g/piece x 3 (2 loaf type)
・Bench time 10
Minute/Molding
Hand-rolled/Rolled conditions
Temperature: 38℃, humidity: 80% Time
Baking for 50 minutes
temperature
210℃ time
30 minutes Comparative Example 1 Bread was produced in the same manner as in Example 1 except that only strong wheat flour (protein content 12.5%) (100%) was used as the wheat flour. Example 2 French bread was manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) All-purpose wheat flour
100
- (Protein content 9.0%
) yeast
0.01
1.5 Yeast food
0.15
− Salt
−
2
sugar
1
- malt syrup
0.5
- water
42
13 00
26] Comparative Example 2 All-purpose wheat flour (protein content 9.0%) 45
French bread was produced in the same manner as in Example 2, except that 55% of strong wheat flour (protein content: 12.5%) was used (average protein content: 10.9%). Example 3 Sweet bread was manufactured using the following formulation and process. (i) Formulation
Medium dough mixture (%) Honkneading mixture (%) Weak wheat flour
90
- (Protein content 7.0%
) strong flour
10
- (Protein content 12.5%) Yeast
0.2
3 Yeast food
0.15
− Salt
−
0.8
isomerized sugar
33
- malt syrup
0.1
− Shortening
10
− Skimmed milk powder
2
− Whole eggs

20
- water
13
2 (Note: The average protein content of the flour used is 7.6%) (ii) Process: Medium fermentation Mixing time Low speed 10 minutes Kneading temperature
24℃ Fermentation room temperature
27℃ Fermentation time
18 hours/Kneading Mixing time Low speed 6 minutes Kneading temperature
26℃・Floor time
Punch after 40 minutes, then split for another 20 minutes.
Weight 4
0g/piece・Bench time
10 minutes/molding
Wrap 20g/piece of filling (candy) and roll it into a ball/Roaming conditions
Temperature: 38℃, humidity: 80% Time
55 minutes/baking temperature
210℃ time
10 minutes Comparative Example 3 Sweet bread was produced in the same manner as in Example 3, except that the dough fermentation time was 7 hours. Example 4 A butter roll was manufactured using the following formulation and process. (i) Formulation
Medium dough mixture (%) Honkneading mixture (%) Weak wheat flour
100
- (Protein content 7.0%
) yeast
0.05
3 Yeast food
0.15
− Salt
−
1.6
isomerized sugar
16
- malt syrup
0.1
− Shortening
12
− Skimmed milk powder
2
− Whole eggs

12
- water
29
Comparative Example 4 A butter roll was produced in the same manner as in Example 4, except that the fermentation time for the dough was 26 hours. Example 5 Danish pastry was produced using the following formulation and process. (i) Formulation
Medium dough mixture (%) Honkneading mixture (%) Weak wheat flour
100
- (Protein content 7.0%
) yeast
0.1
4 Yeast food
0.2
− Salt
−
0.8
sugar
20
- malt syrup
0.1
− Shortening
20
− Skimmed milk powder
2
− Whole eggs
20
- water
25
8 Butter for roll-in −
50 (ii)
Process/Medium fermentation Mixing time Low speed 10 minutes Kneading temperature
23℃ Fermentation room temperature
27℃ Fermentation time
18 hours/Kneading Mixing time Low speed 6 minutes Kneading temperature
26℃・Floor time
Cool for 20 minutes
Roll-in at -20℃ for 40 minutes Stretch the dough flat and wrap the butter for roll-in.
Mikomi trifold 3 times/cooling
40 minutes/divided molding at -20℃
Weight 40g/piece [Filling (candy) 20g/piece]・Rolling conditions
Temperature: 32℃, humidity: 80% Time
45 minutes/baking temperature
210℃ time
12 minutes Comparative Example 5 Danish pastry was produced in the same manner as in Example 5 except that only strong wheat flour (protein content 12.5%) (100%) was used as the wheat flour. Test Example 1 Examples 1, 2, 3, 4, 5 and Comparative Examples 1, 2, 3, 4,
The quality of the product obtained in step 5 was evaluated by a panel of 30 people based on the evaluation criteria table shown in Table 1. A preference test using a two-choice method was also conducted. The results were as shown in Table 2. [Table 1] [Table 2] Example 6 Frozen hot dog rolls were manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
50
- (Protein content 13.0%) Weak wheat flour
50
- (Protein content 7.0%) Yeast
0.01
2.5 Yeast food
0.15
− Salt
−
2
sugar
8
− Shortening
6
− Skimmed milk powder
2
- water

42
7 (Note: The average protein content of the flour used is 10.
Comparative Example 6 Frozen hot dog rolls were manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
50
- (Protein content 13.0%) Weak wheat flour
50
- (Protein content 7.0%) Yeast
2
- yeast food
0.15
− Salt
−
2 sugar

−
8 Shortening
−
6 Skimmed milk powder
−
2 water
52
5
(Note: The average protein content of the flour used is 10.0%)
(ii) Process/middle fermentation Mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature
24℃ Fermentation chamber temperature
27℃ Fermentation time: 3 hours, main kneading Mixing time: 2 minutes on low speed, 6 minutes on medium speed, and 2 minutes on high speed (all-in mix) Kneading temperature
27℃・Floor time
20 minutes/divided
Weight 60g/piece・Bench time
10 minutes/molding
Forming into a roll/foaming conditions
Temperature: 38℃, humidity: 80% Time
50 minutes/baking temperature
210℃ time
Freeze for 10 minutes Freeze
-40°C for 30 minutes Test Example 2 The frozen hot dog rolls obtained in Example 6 and Comparative Example 6 were thawed by heating in a microwave oven for 1 minute in a frozen state. Tables 3 and 4 show the quality evaluation of thawed hot dog rolls.
The evaluation was conducted by 30 panelists based on the evaluation criteria table shown in the table below. The average results are shown in Table 5. [Table 3] [Table 4] [Table 5] Example 7 Frozen cooking soft rolls were manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
30
- (Protein content 14.0%) Weak wheat flour
40
30 (Protein content 7.0%) Yeast
0.01
2.5 Yeast food
0.15
− Salt
−
1.8
sugar
−
12 Shortening
−
10 Skimmed milk powder
−
2 water

38
17 (Note: Average protein content of flour used 9
．． Comparative Example 7 A frozen cooking soft roll was manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
30
- (Protein content 14.0%) Weak wheat flour
40
30 (Protein content 7.0%) Yeast
2.51
- yeast food
0.15
− Salt
−
1.8 Sugar
−
12 Shortening
−
10 Skimmed milk powder
−
2 water

40
15 (Note: Average protein content of flour used is 9.1
%) (ii) Process/Medium fermentation Mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature
24℃ Fermentation room temperature
27℃ Fermentation time: 3 hours, main kneading Mixing time: 2 minutes on low speed, 6 minutes on medium speed, and 2 minutes on high speed (all-in mix) Kneading temperature
27℃・Floor time
20 minutes/divided
Weight 60g/piece・Bench time
10 minutes/molding
Forming into a roll/foaming conditions
Temperature: 38℃, humidity: 80% Time
50 minutes/baking temperature
210℃ time
Freeze for 10 minutes Freeze
-40°C for 30 minutes Test Example 3 The frozen cooking soft roll obtained in Comparative Example 7 was thawed by heating in a microwave oven for 1 minute in a frozen state. The quality of the thawed cooking soft rolls was evaluated by 30 panelists based on the evaluation criteria tables shown in Tables 3 and 4. The average results are shown in Table 6. [Table 6] Example 8 Frozen hard rolls for cooking were manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
30
- (Protein content 14.0%) Weak wheat flour
20
50 (Protein content 7.0%) Yeast
0.01
2.5 Yeast food
0.15
− Salt
−
1.8
sugar
2
− Shortening
2
− Skimmed milk powder
1
- water

27
27 (Note: Average protein content of flour used 9
．． Comparative Example 8 A frozen cooking soft roll was manufactured using the following formulation and process. (i) Formulation
Medium flour mixture (%) Honkneading mixture (%) Durum wheat flour
30
- (Protein content 14.0%) Weak wheat flour
20
50 (Protein content 7.0%) Yeast
2.51
- yeast food
0.15
− Salt
−
1.8 Sugar
−
2 Shortening
−
2 Skimmed milk powder
−
1 water

28
26 (Note: Average protein content of flour used is 9.1
%) (ii) Process/Medium fermentation Mixing time Low speed 2 minutes and medium speed 3 minutes Kneading temperature
24℃ Fermentation chamber temperature
27℃ Fermentation time 3 hours/Main edition
Mixing time 2 minutes on low speed, 6 minutes on medium speed and 2 minutes on high speed (all-in mix) Kneading temperature
27℃・Floor time
20 minutes/divided
Weight 60g/piece・Bench time
10 minutes/molding
Forming into buns and foiling conditions
Temperature: 38℃, humidity: 80% Time
50 minutes/baking temperature
210℃ time
Freeze for 10 minutes Freeze
-40°C for 30 minutes Test Example 4 The frozen cooking hard rolls obtained in Example 8 and Comparative Example 8 were thawed by heating in a microwave oven for 1 minute in a frozen state. Tables 3 and 4 show the quality evaluation of thawed hard rolls for cooking.
The evaluation was conducted by 30 panelists based on the evaluation criteria shown below. The average results are shown in Table 7. [Table 7]

Claims (5)

[Claims] [Claim 1] In the medium dough bread making method, the protein content is
Using 6.5 to 10% by weight of wheat flour and fermenting the medium to 8% by weight.
A method for producing a yeast fermented food, characterized in that the process is carried out for ~24 hours. 2. The method for producing a yeast-fermented food according to claim 1, characterized in that in the dough making method, the entire amount of saccharide used is blended into the dough. 3. The method for producing a yeast fermented food according to claim 1 or 2, characterized in that durum wheat flour is blended. 4. In the dough bread making method, 0.3 to 15% by weight of the yeast used is mixed into the dough and the remaining yeast is mixed into the dough according to claim 1, 3. The method for producing yeast fermented food according to 2 or 3. 5. A method for producing a frozen yeast-fermented food, which comprises freezing the yeast-fermented food obtained according to claim 1, 2, 3, or 4.