JPH043931B2 - - Google Patents

Description

[Detailed description of the invention]

FIELD OF THE INVENTION The present invention relates to a frozen dough and a method for making the same, and more particularly the invention allows the use of a baked product having a bread-like texture and/or a rapidly acting leavening agent. This invention relates to the provision of roasted products that can be seasoned and their manufacturing method. The dough according to the invention is suitable for being stored in pressurized containers and for storage under refrigerated conditions. Frozen or fresh dough, ie, dough stored in containers and sold in grocery stores after being removed from the freezer case, has long been a common problem. Typically, the dough includes a chemical leavening agent and is formulated to be stored in a container that maintains the pressure created by the leavening action of the dough leavening agent.
All cooking operations required to make biscuits or similar products from dough stored in a container are simply opening the container and placing the dough in an oven to roast. There are two problems with this product. The first problem is the specific volume of low roasting, the typical average volume of which is about 3.7 ml/g. A second problem is that frozen dough containing chemical leavening agents is not roasted like yeast-fermented bread, which means that it does not exhibit the characteristics of yeast-fermented bread, especially its texture, specific volume, and has a less pleasant taste. It is to have. The present invention provides a product and method for producing toasted bread loaves or similar products made from frozen dough, which product has a more bread-like texture than the texture from current frozen dough. be. Achieving bread-like texture in bread is through the use of yeast fermentation and other bread-making processes, which do not involve frozen dough production or which are suitable for frozen dough production. There is no need to worry about it. Now, according to the present invention, by layering a dough with alternating layers of layer(s) of layer(s) of flour/water matrix, chemical leavening agents may be used in the dough if the thickness of each layer is kept within a certain range. It was discovered that a bread-like texture can be obtained even when the bread-like texture is used, which is an unexpected effect. The problem with taste is slow-acting leavening agents such as SAPP.
This is caused by the use of. Slow-acting leavening agents are typically phosphate salts, the use of which can cause taste problems. However, the use of slow-acting leavening agents has been necessary prior to canning the dough because of manufacturing problems associated with over-inflation of the dough that occurs during manufacturing. The present invention provides a simple solution to the problem in which fast-acting swelling agents, usually relatively mild ones such as GDL (glucono delta-lactan), can be used. This is what we provide. It is an object of the present invention to provide a fresh frozen dough which can be roasted to achieve a texture that is more bread-like than in typical chemical leavening frozen doughs. Another object of the present invention is to provide a method for producing the fresh dough. One object of the present invention is to provide an improved dough and process for its production that allows the use of fast-acting, relatively mild leavening agents. Other objects of the invention will become apparent from the detailed description taken in conjunction with the accompanying drawings, which are illustrative of certain embodiments of the invention. The typical cylindrical container 1 of FIG. These elements may take the form of a helical or spiral wound, as is well known in the art, and may be made of any suitable material, as is well known in the art. container 1
One end is closed in a known manner by a lid 5, which is well known in the art. The other end of the container 1 is also sealed by a lid 6 in a well-known manner, such that the lid 6 is removed from the other end of the container 1 when the stripping ribbon 7 is peeled off, such as on an orange youth can. are doing. As a sealing means, for example, a knob 8 is suitable for fixing, and is, for example, adhered to a part of the lid 6 to seal the opening 9 over the entire surface of the lid 6. When the knob 8 is removed, the opening 9 allows communication from the interior of the container 1 to the atmosphere. A piston or plunger 10 is adapted to slide inside the container 1 and has a flange 11 which moves frictionally against the liner 2. Sufficient friction may occur between the flange 11 and the liner 2 to control or assist in controlling the speed of movement of the piston 10 upon removal of the tab 8, such that removal of the tab 8 causes an increase in the pressure in the chamber 12. Pressure fluid, for example air or oil, is discharged through the opening 9. The fluid in the chamber 12 is pressurized by the swelling action of the leavening agent in the dough 13. Furthermore, the dimensions of the opening 9 are advantageously selected to control the rate of discharge of the pressurized fluid. Pressure release rate is approx. per second
0.7Kg/cm ² or less is suitable. Preferably it is less than 0.35 Kg/cm ² (about 5 psi) per second, more preferably about 0.27 Kg/cm ² (about 3 psi). This speed was determined by measuring the amount of pressure in the container (gauge) upon opening and dividing that amount by the time required to bring the pressure to atmospheric pressure. In operation, knob 8 is removed to communicate chamber 12 with the atmosphere and allow pressurized fluid to escape. fluid container 1
After discharging from the container 1, the ribbon 7 is removed and the dough product 13 is taken out from the container 1. FIG. 2 shows an improved version of the invention, and it is well known in the art that a typical cylindrical container 20 has lids 21 and 22. The cylindrical portion of the container 20 has an inner liner 23, a cylindrical wall 24, and a label 25. These elements may be helical or spiral shaped as is well known in the art. The container 20 has a peel ribbon 26, similar to the Micra Strip on orange youth cans, which when peeled releases the lid 22 from the side wall. A plunger portion is provided within the chamber 27 having a plunger head 28 which is concave with respect to the chamber 27 and convex with respect to the portion of the chamber 20 containing the dough 13. The plunger part 28 also includes a gripping part 29, which part 2
9 is connected to the plunger head 28 and is preferably integral therewith. When the lid 22 is removed and the grip 29 is held, the head 28 is bent in the opposite direction, and by pulling the periphery of the head 28 while rubbing against the liner 23, the pressure release speed can be maintained within the above range. FIG. 3 shows another improvement of the present invention, in which a telescoping, generally cylindrical container 30 has a side wall 31 at one end thereof, which fits in frictional relation to an external side wall 32. Side walls 31 and 32 have similar construction and include a label layer 33, a barrel wall layer 34 and a liner 35. However, the wall 31 does not always have to have a label layer, and under certain circumstances the wall 3
2 does not need to have a liner layer. Side wall portion 31
and 32 also have tear tape 38 coupled thereto in a suitable manner. As shown, tear tape 38 adheres to both side walls 31 and 32 to prevent longitudinal separation thereof. Removal of the strip 38 causes the pressure in the dough 13 to be reduced longitudinally at a controlled speed between the side walls 31 and 32 due to the friction between the side walls 31 and 32.
Encourage movement with 2. It has been found advantageous to wrap the dough in one or more layers of packaging film, such as mylar, to facilitate the removal operation. Preferably, a wrapping film (not shown) encloses all of the dough and both ends when the dough is in the container 30. Interposing an abrasive material, such as a low shear adhesive, between sidewalls 31 and 32 will aid in controlled opening movement. The pressure release rate is kept within the stated ranges. Figures 4 and 5 show another refinement of the invention. In the mold of FIGS. 4 and 5, the container 40 is liner 4.
1. It has a cylinder wall layer 42 and a label layer 43, the structures of which are well known in the art. Opposite ends of container 40 are provided with lids 44 and 45 in a manner well known in the art. In the illustrated mold of the invention, the liner 4
1 is spirally wound like the cylinder wall 42 and the label 43. Upon removal of label 43, as is well known in the art, container 40 opens in the manner of a self-opening container as disclosed in U.S. Pat. No. 4,073,950. The liner 41 has flanges, preferably the pleats are helical along the length of the liner 41 and consist of external pleats 47, intermediate pleats 48 and internal pleats 49. When the container is opened, the pleats begin to unravel based on the pressure of the dough product, maintaining a pressure release rate within the ranges described above. An adhesive or the like may be applied between pleats 47 and 48 and/or between 48 and 49 in order to maintain a controlled rate of pressure release. FIG. 6 shows another refinement of the invention in which a generally cylindrical container 60 is provided with an inner tube if desired.
chub) 61, internal liner (not shown), side wall 6
2 and a label 63. Container 60 also has end caps 64 and 65, as is well known in the art. side wall 6
2 and label 63 may be helically wound as is well known in the art. The tube 61 may be of any suitable material, such as polyester or other plastic film or foil, or combinations thereof, and contains the dough product 13 therein. The chub 61 should have evacuation means (not shown), such as perforations, to allow the gas produced during expansion to escape and to allow the gas to escape from the chub 61 and the container 60.
Opposite ends of the tube 61 are spiraled or folded, as shown at ends 66 and 67, to provide room for expansion of the dough 13 when the container is opened. Container 60 is opened as a typical spiral container is opened. That is, label 63
is removed and the sidewalls 62 are separated along the spiral end joints. When the container 60 is opened, the chub 61 can be removed and the pressurized dough product 13 is removed from the end 66.
and 67, the tube 61 is expanded at the speed described above. This expansion speed can be controlled, for example, at both ends 66.
This can also be achieved by applying an adhesive between the layers at points 67 and 68, or by adjusting the pressure release rate through one perforation, for example part of the evacuation means. FIG. 7 shows yet another modification of the present invention, in which a typical container 70 comprises a chub 71, a can liner (not shown but optional), a barrel wall 72, and a label 73. Container 70 includes lids 74 and 7, as is well known in the art.
5. Preferably, the tube wall 72 and label 73 are in a spirally wound configuration as is well known in the art.
The tube 71 may be made of a material such as aluminum foil, which has sufficient elasticity and strength when folded, so that the dough product 13 within the tube 71
resists opening or expansion caused by the pressure of Opposing ends 76 and 77 of the chub are twisted or folded to provide expansion space for the dough product 13 when the chub 71 is removed from the container 70. Removal of the tube 71 is accomplished by removing the label 73 and separating the tube wall 72 along the spiral end joint, as is well known in the art. After separation along the spiral end joint, the chub 71 is transferred to the container 70.
can be removed from the dough and expanded under the influence of the pressure of the dough 13. The expansion rate is controlled to be within the ranges stated above. It is a surprising fact of the present invention that it has been found that the specific volume of the torrefied dough can be substantially increased by wrapping the dough in a packaging film before introducing the dough into the container. This discovery can be used to substantially increase the specific volume using the same amount of swelling agent, or to achieve a higher than normal specific volume using a smaller amount of swelling agent. It is. The specific volume increase is attributable to two factors, one of which may be used separately to increase the specific volume, or the two factors may be used together. The first factor relates to the permeability of _CO2 gas through the packaging film, and the second factor relates to the prevention of expansion of the dough after it is removed from the container. The packaging can be used in a manner similar to the plastic film shown for the tube 61. However, there is no need to block both ends. In fact, it is desirable for the packaging to be in the form of an open end of the dough, ie to surround the entire dough, but with both ends of the dough open. In this respect, the wrapper generally forms a longitudinally extending covering section to prevent radial expansion of the dough after it has been removed from the can, and to allow sufficient lengthwise expansion to occur. It is preferable that The degree of coverage around the dough mass (which is equal to the inside diameter of the can) is preferably at least about 25%, more preferably at least about 50%, and most preferably at least about 100%.
It is. For packaging purposes, the diameter of the dough mass should be approximately the same as the inner diameter of the container immediately after the dough is removed from the can.
3.81 cm (about 1 1/2 inches) to about 7.62 cm (about 3 inches), more preferably about 3.81 cm to about 6.35 cm (about 2 inches)
1/2 inch), most preferably about 1 3/4 cm (4.44 cm)
inch) to approximately 2 1/4 inches. It is believed that the reason that inhibiting the radial expansion of the dough immediately after removal from the can affects the specific volume is that heat transfer toward the center of the dough mass during roasting is better and faster. During dough roasting, heat penetrates into the core of the dough more quickly than in the case of large-diameter doughs, so the dough is heated before the crust determines the bread loaf size.
This causes more expansion due to CO ₂ release. Therefore, film packaging uses a large portion of the expanding power of CO ₂ in the dough to increase the volume of the bread loaf.
Also, the rapid movement of heat toward the center of the dough results in high moisture loss during roasting. By way of example, unwrapped dough expands in both radial and longitudinal dimensions when removed from a spirally rolled dough can, reaching a wrapped length of 18.40 cm (7 1/4 inches). Length when taken out
It was observed to enlarge to 22.86 cm (9 inches). If you wrap the same dough in film and wrap it once and once and a half to twice, the length of the dough when expanded will be
24.13cm (9 1/2 inches) ~ 25.40cm (10 inches)
It is. For unwrapped dough, the loaf length after roasting is approximately 9 3/8 inches. However, in the case of packaged dough, the expanded length is either maintained or reduced slightly to yield a 9 1/2 inch loaf. However, a significantly expanded loaf diameter significantly increases the specific volume of the loaf. Even better results are obtained when the packaging dough is placed in a telescoping can as illustrated in FIG. If the packaged dough is placed inside a can with an original length of 18.40 cm (7 1/4 inches), approximately
The dough length is 29.21cm (approximately 11 1/2 inches). When this dough is roasted, the length of the bread loaf will be approximately 29.21 cm (approximately 11
1/2 inch). When the same dough is placed in a spirally rolled can without packaging, the bread loaf has a specific volume of less than about 4.2 ml/g, compared to the case of the packaged dough described above. The specific volume of the bread loaf is about 4.94ml/g, which is high. Another factor in achieving a high specific volume is to reduce the loss of CO ₂ gas from the container during storage.
A high specific volume can be achieved by selecting the film appropriately in terms of CO ₂ permeability and number of wraps. It should be understood that increasing the number of wraps can reduce the rate of _CO2 gas permeation into the membrane. The average CO ₂ transmission rate (measured according to ASTM D1434) for the film, including the number of packaging, is less than about 200 ml/100 square inches/24 hours/atmosphere (25°C), preferably about 100 ml/100 square inches/24 hours/atmosphere. Lower (25
C) or less, most preferably about 50 ml/100 square inches/24 hours/atmosphere (25° C.) or less. A preferred film is 3/4 mil (0.019 cm) polyester. For use, the film-wrapped dough is removed from the can and, after an initial expansion time of about 1/2 minute, the film wrapper is removed before or after placing the dough into the roasting vessel. The dough is then roasted. Table 1 shows the results of using film packaging in comparison with those without packaging.

【table】

[Table] Figure 8 shows the functional relationship between specific volume and can opening time (this also correlates with the pressure release rate and is also shown in Figure 8). The pressure release rate is measured by dividing the container pressure by the time required to open the can. This data was generated using the same container as that shown in FIG. In this case the fluid in chamber 12 was oil.
Also, the dough ingredient formulation was the same in all cases and the cans were stored at about 4.44°C (about 40°C) for 7 days before opening. The opening time was varied by varying the dimensions of the opening 9 in the lid. The dough was roasted at 350° C. after being taken out from the container, but immediately after being taken out from the container, that is, within 5 minutes after being taken out from the container. As can be seen from Figure 8, there is no statistical difference between cans that are opened immediately and cans that are opened for about 2 seconds or less [container pressure was approximately 1.05 to 1.40 Kg/cm ² in this experiment]
(approximately 15 to 50 psi)]. However, it can be seen that substantially higher specific volumes can be obtained by reducing and extending the opening time to at least about 2 seconds. This significant specific volume increase is illustrated by the marked rise in the bar indicating the functional relationship between specific volume and can opening time. In the present invention, formulations containing chemical swelling agents have been studied, and the results have been good. (Not all of the formulations have chemical leavening agents.) The dough is self-supporting yet pliable. Fresh dough formulations are flour-based formulations containing flour, water, toning, chemical leavening agents, sugar, salt, potable alcohol (e.g. ethanol), and emulsifiers, dough conditioners (e.g. potassium bromide or ascorbic acid), flavoring substances (e.g. yeast flavors) and/or other ingredients known in the art. Table 2 shows the ingredients of a preferred formulation.

[Table] The current problem in chemical swelling agent selection is that relatively mild swelling agents are fast-acting and therefore impractical or not available for online use; This can lead to overexpansion during on-line operations, thus having a negative impact on the packing density of the fresh dough and its physical packing into the container as well as the specific volume of the roasted product. However, slow-acting phosphate leavening agents impart a poor taste that is objectionable to consumers. Despite these drawbacks, the reason for the use of chemical leavening agents is the control that can be achieved and the reduction in leavening times over the use of yeast as a leavening agent. Choosing one type of leavening agent, phosphate and non-phosphate, to the exclusion of other types of leavening agent may come at a cost in flavor or line time. The organic acid swelling agents used in the present invention are relatively mild and fast-acting, such as citric acid, glucono-delta-lactone (GDL), fumaric acid, or other organic acids. can be used effectively. Non-mild swelling agents (eg phosphates) may also be used as chemical swelling agents. In order to achieve dough improvement during roasting, it is desirable to use at least 0.35% by weight of "soda unreactive with the dough" as one of the leavening agents when filling the dough product into cans. For the use of preferred leavening agents, the particular method of addition of the leavening agent to the dough is important in achieving rapid reaction times of relatively mild leavening agents. Surprisingly,
Keeping the leavening agent substantially separated from the flour/water-basis without incorporating it into the flour/water-basis achieves good line-time properties while reducing the specific volume of the baked bread product. It was found that there were no adverse effects. It is preferred that one or both leavening agents be brought into contact with the flour/water-base and/or the shortening when added to the dough system. Both the flour/water base and the skimming can be thought of as continuous and separate components in the dough system. In order for the blowing agent to produce a blowing gas, the blowing acid and the blowing base come into reactive contact. In this chemically expanded dough system, acids and bases need to be dissolved in water for reaction to occur. Therefore, in order to prevent the reaction, the reaction will not occur if at least one of the substances required for the reaction is separated from the others.
However, if the two are kept apart in some way, the reaction will be delayed but not completely stopped.
Substantial separation means at least approximately 100% of the reaction material after sheeting is completed in order to keep at least one or more of the reaction components separated from the other materials.
The goal is to have 40% of the acid and base unreacted, preferably at least about 50%, and most preferably about 60 to about 85%. The methods described below can be operated for substantial separation. Two preferred embodiments of the present invention for the addition of expanding agents in forming layered doughs are accomplished, for example, by sheeting on a Rheon stretcher or a conventional rollstand. These methods result in the formation of alternating layers of flour/water-base layers and shotoning layers. The number of shortening layers interspersed within the flour/water-base layer may vary from 4 to 1000, with the preferred number depending on the final thickness of the dough sheet. The thickness of the shot toning layer is about 0.001 to about 0.040 mm, more preferably about 0.001 mm.
~about 0.020mm, most preferably about 0.001 to about 0.010mm
It can change to The thickness (calculated value) of the flour/water base layer is about 0.010 to about 0.780 mm, more preferably about
0.020 to about 0.550mm, most preferably about 0.031 to about
Can vary to 0.450mm. It is undesirable to make the shortening layer and dough layer too thin. This is because if the leavening agent reacts too quickly, the density of the dough is reduced to such an extent that it becomes difficult to pack the dough into cans. Thickness is measured by calculating the amount of shortening or flour/water-base amount, the number of layers and the area of the layers, which value is the average thickness. It is also undesirable to make the toning layer and the flour/water base layer significantly thicker. This is because during storage of the dough product, the leavening agent remains encapsulated in the shortening and does not react with the dough layer and produce the desired leavening action. Additionally, the presence of unreacted leavening agents in the dough product during roasting will result in large voids and/or unsightly brown areas in the baked bread filling; Forms a dense gummy ring. Applying the leavening agent to the flour/water-base during the layering process and then dispersing one or both of the leavening agents onto the shortening before layering the leavening and leavening agent into the dough. Bulking agents may be added by. In layering, the dough mass is formed into a sheet, and it is preferable to form the dough into a sheet using a Leon sheeting machine or a conventional roll stand.In this way, the leavening agent and the toning are finely dispersed in the dough base. is achieved. Another method of adding leavening agents in the layering process is to incorporate one or both leavening agents with the shoottoning prior to distributing the leavening onto the surface of the flour/water-basis. The dough is then layered in a typical manner. The preferred method of addition is to incorporate the swelling agent into the shotoning prior to layer formation. This embodiment provides the longest line time and allows the use of fast-acting swelling agents. Another method of leavening agent addition, which may be used in systems with or without layering, is to incorporate one or both leavening agents into the shortening before incorporating it into the flour and water. Dough incorporation is accomplished in a conventional manner, with the exception that a short time (approximately 1 to 3 minutes) before incorporation is complete, the shortening/raising agent-mixture is added to the dough. Although the distribution of the leavening agent and the shortening in the dough takes place in a significantly shorter mixing time, the mixing of these ingredients into the flour/water-base is insufficient and the mixing of the leavening agent and the flour/water-base with the flour/water-base. This effectively prevents contact. The dough is then substantially layered and folded in a typical manner, thus completing the distribution of the shortening and leavening agent into the flour/water-base. Another method of adding leavening agents is to sprinkle one or both leavening agents onto the flour/water-basis or dough after forming the flour/water-basis and before charging the dough into the container. This method can be carried out without or with dough layering. Preferably, the leavening agent(s) is sprinkled onto the flour/water-base during sheeting, after sheeting, or just before the end of the sheeting operation. If the dough is stratified, it is preferred to spray after the stratification is complete. In this method, the shortening can be added during the flour/water mixing step or during layer formation or a combination of both. It should be noted that combinations of the above addition methods may be used. The texture of the finished dough product is important for consumer acceptance. It has been found that the texture of baked bread products can be improved by the application of dough layering. It is surprising that layering is used to soften and/or highlight layers in finished bakery products, such as Danish-style products. Due to the above-mentioned layer formation, the breading and flour/water base are interspersed or scattered within the layers, and the roasted product exhibits relatively high elasticity and almost no layering, making it similar to bread. Rich in cellular structure. After layering, the dough is prepared for charging into cans. Form the dough into a sheet with a final pad thickness of 2 to 10 mm,
The dough pad is cut and sprayed with water and rolled or otherwise formed into a cylindrical shape.
Rolling facilitates modification of the dough texture and does not impart a rolled appearance to the final loaf product. Alternatively, the dough is sheeted to a thickness of 30-50 mm, with the final thickness varying depending on can size. The dough is cut to a suitable width, ie, a width suitable for filling into cans. Preferably, the dough is charged into the container before the dough expands more than about 40% by volume. The packing density after proofing into the container is preferably about 1.15 to about 0.61.
g/ml, more preferably about 1.0 to about 0.70 g/ml,
Most preferably about 0.87 to about 0.80 g/ml. After proofing, the container should be at least approximately 0.35Kg/cm ²
(approximately 5 psi), preferably at least approximately 0.7 Kg/cm ² (approximately
10psi), most preferably at least about 1.05Kg/ ^cm2
(approximately 15 psi). The above-mentioned packing density is important in ensuring the physical stability of both the dough and the package. If the packing density is too low, the dough is likely to break during the operation of opening the stuffed package. If the packing density is too high, excessive gas pressure will be created and the packing will rupture during storage and transportation. High pressures resulting from the amount of expanding gas will be present in the bulk of the dough in the package at high packing densities. Preferably, one or more incisions are made in the surface of the dough prior to charging the dough into the container, and the incisions are approximately 25 to 60 mm larger than the diameter or height of the green dough at the time of the incision.
% depth of cut. Such incisions improve the appearance of the baked bread product and also increase moisture escape during the baking process, resulting in an improved texture in the bread product. Preferably, the cut is made with an oiled blade, thus ensuring that the cut surfaces do not stick to each other. Since layer formation is a preferred embodiment of the present invention to produce a bread-like texture, the selection of shortening is important. The layered shortening is preferably about 10% by weight of the dough for layered dough.
It is more preferably present in an amount of less than or equal to about 8% by weight, and most preferably from about 2 to about 6% by weight. A particularly good shortening for layered doughs is a soybean oil/tallow blend, which is sold as a blended oil by Humko (#EXP106-3), as is well known in the art. Typically, it is desired to select a shortening based on solid fat index and appropriate plasticity. Table 3 shows the possible setting ranges at each temperature for layered shortenings.

Table: Yeast flavor can be added to dough to enhance the aroma and taste of the final bread product. Yeast flavor may be added, typically by adding a blended flavoring agent or by replacing all or some of the moisture in the dough with a sterilized yeast ferment. Drinkable alcohol-containing doughs have been found to have excellent stability because the drinkable alcohol can be stored for several weeks in sterile containers even at temperatures below 10°C (50°C). Its purpose is to suppress the growth of microorganisms when Unlike the frozen dough of the prior art, the dough of the present invention is stored in a sterile container for several weeks at an internal pressure of about 0.07 to about 1.75 Kg/cm ² (about 1 to about
25 psi) without unacceptable spoilage. After several weeks of storage, the swelling activity of frozen dough has excellent grain,
This is sufficient to give a roasted product with texture and volume. The result is that the home consumer is provided with a dough that simply needs to be manually removed from the can, placed in a pan, and roasted. Monosaccharides, leavening agents, alcohol and salt reduce the amount of free or available water in the dough product. Since microbial growth depends on available water, soluble solutes reduce the amount of available water and thus provide a microbiologically stable product. However, alcohol alone is most effective in this regard. Preferably the alcohol is mixed with the egg yolk (if used) and then diluted. Alcohol appears to aid in migration and/or syneresis of water in dough products as well as inhibition of microbial growth. From a dough functionality point of view it is preferred to combine alcohol with egg yolk (at the time of use), which contributes to storage stability and especially to the volume of the final roasted product. The carbon dioxide produced by the reaction of acid and base as leavening agents within the dough is retained in the form of minute gas sites. This is functionally important because a homogeneous distribution of carbon dioxide (small gas sites vs. large gas sites) within the dough product is favorable for reducing microbial growth in the alcohol and increasing the volume of the final roasted product in the alcohol. This is because it assists in the development of If using egg yolk (solid), approximately 0.5 of the dough
It should be present in an amount of ~3%, preferably 1.5-2.5%, and the egg yolk acts synergistically if used with alcohol in an amount of about 2 parts solid egg yolk and 3 parts alcohol. was discovered. The monosaccharide content in the dough composition is approximately 1
~5% by weight, preferably about 2-4% by weight.
Any type of commercially available edible monosaccharide may be used including glucose (dextrose), galactose, mannose and fructose (levulose). Of course, other commercially available monosaccharides can be used, such as erythrose, arabinose, xylose, ribose, lyxose, gyulose,
These include idose, talose, altrose, allulose, sorbose and tagatose. It has been found that the addition of divalent or trivalent ionic compounds such as ionic calcium or aluminum compounds such as CaCO ₃ , calcium chloride or SALP or combinations thereof makes it possible to eliminate the gummy feel. It is unclear why this happens, and this is an unexpected effect. The ionic compound is added in an amount that reduces the gummy feel to an acceptable degree. The ionic compound is preferably added in an amount of about 1% or less, more preferably 0.5% or less by weight of the dough. It is desirable to apply a polish on the surface to increase the aesthetics of the dough after roasting. However, when the bakery industry uses egg wash glaze, a typical glazing agent for bread, the glaze is absorbed into the dough during storage. The use of the glazes described below eliminates shelf life issues that can be detrimental to glazes. A typical bread glaze is glaze prepared by mixing 50 parts each of egg whites and water.
It is commonly used in bread and sweet products before or during roasting to achieve an attractive, glossy appearance. However, when applied to a frozen dough product prior to canning, the ability to produce a glossy appearance due to roasting is rapidly impaired during storage, eg, the shelf life of the water is about two days or less. The glaze according to the invention is a stable glaze that imparts a glossy appearance to roasted frozen dough products without the need for the consumer (user) to apply a polishing wash before or during roasting. This glaze has good shelf life, which is normally expected for frozen dough products.
Gives the desired shiny appearance with a shelf life of 90 days. The glaze is a liquid protein-based glaze. The protein may be any suitable protein, such as gelatin, egg albumin, whey protein concentrate, casein, or a combination of these proteins. Typically the protein content in the glaze wash is about 4-25% by weight, preferably about 6-15%, most preferably about 8-15%. The balance of the glaze wash is a liquid carrier such as water, oil or a combination of these liquids. Typically about 0.01 to about 0.005 g/cm ² on the dough or about 1 to 2 g of the glaze on a 300 g dough piece may be sprayed or rolled. The above glaze according to the invention is protein-based and forms an emulsion or mixture with the carrier fluid. To achieve proper shelf life, the viscosity of the glaze should be approximately ^10.5 centipoise or higher when measured at 55°C.
Preferably it is about 10 ⁶ centipoise or more, more preferably about 10 ⁷ centipoise or more. Typically, etching washes having a viscosity of less than about 10 centipoise at the temperature measured do not exhibit any sheen on the product at the end of the 90 day shelf life. For purposes of illustration, a glaze was prepared using ingredients with the following weight percentages: 5% gelatin, 15%
Whey protein concentrate, 80% water. The viscosity of this mixture is
It was approximately ¹⁰⁷ centipoise at 55°C. This gelatin is Atlantic gelatin type A (Atlantic gelatin type A).
Gelatin type A) and whey concentrate is a product of Borden Industrial Food Products.
caicium protolac). The above glaze was applied to the outer surface of fresh dough and packed in cans. After 90 days of storage, the dough was removed from the can and roasted. The roasted product exhibited moderate to high gloss. Other glazes were made by preparing dispersions of the components in weight percentages listed below. The dispersion production method was similar to that disclosed in US Pat. No. 4,031,261. Ingredients: 50% soybean oil, 27.5% water,
It was 17.5% egg albumin and 5% glycerin. This dispersion was applied to the outside surface of fresh dough mass before the dough was packed into cans. After 90 days of storage, the dough was removed from the can and roasted, and the outer surface of the product was highly glossy. The viscosity of the dispersion was on the order of about 10 ⁶ centipoise. In some cases it is desirable to cool the applied glaze so that it gels to facilitate packaging. Another method of applying glazes is the application of dried film-forming agents (eg, gelatin, whey protein concentrate, caseinate) to the surface of the dough using, for example, a series of squeezable rollers. The film forming agent must be applied to the dough without sticking to the sides of the can and causing handling problems. When the film-forming agent is so applied it is necessary to produce an acceptable gloss upon "pre-canning hydration" or roasting. In addition to food coloring agents, flavorings (e.g. in the case of artificial or natural butter) may be added to the gelatin-based glaze to create a flavoring effect similar to commercial "buttered bread". It can be achieved later.
The addition of flavoring into the glaze also produces a substantially higher degree of aroma during roasting compared to the no-glaze control. Detailed examples are provided below to illustrate embodiments of the invention. EXAMPLES The following examples are given for at least one blowing agent substantially separated from the other blowing agent components to demonstrate the retention effect of the blowing agent. The leavening agent was mixed for two batches of dough using the same recipe. These two batches of dough were subjected to different operations. In the first batch, all leavening ingredients were thoroughly mixed into the flour/water-base. The shortening was then layered into it. Approximately 7 to 10 minutes after completion of layering, the dough had undergone satisfactory expansion so that the density was reduced to approximately 1.0 g/ml (acceptable packing density). In the second batch of dough, leavening acids and bases were not incorporated into the flour/water mixture. The leavening agent(s) were mixed in the shortening and the shortening was then layered into the flour/water-base, thus substantially separating the leavening agent and water. After 20-30 minutes after layer formation is complete, the density is approximately
It decreased to 1.0g/ml. The time is about three times the time in the control discrete swelling agent system. The following example is given to demonstrate the leavening effect on the addition of drinkable alcohol to dough. Doughs (multiple doughs) were used with the same formulation, but with or without the addition of ethanol. The respective doughs were stored in respective containers of the same type and held under pressure and then roasted after 1-2 1/2 weeks of storage. Table 4 shows the results in which significantly higher specific volumes were obtained when ethanol was used.

Table: To illustrate the importance of layering, products were prepared according to a preferred recipe for bread making. This product was prepared according to the teachings of the present invention, ie, mixing a flour/water-base and then layering the flour/water-base with the shortening and leavening agent. The dough was sheeted to final thickness, sprayed, rolled into cylinders and packed into cans. For the second product (control), all ingredients of the dough formulation were mixed into the dough for the same amount of time as above, and the dough was subjected to the same sheeting operation. Since the shortening was added during the mixing step, no shortening was added during the layering step. The cutting, rolling and canning operations were the same as in the product according to the invention described above. When these two types of products were evaluated after roasting, they showed the same specific volume. The crumb in the control product had round gas bubbles, dense sponge-like cell walls, and a soft, crumbly, cake-like, edible texture. The crumb of the layered product according to the method of the invention had irregularly shaped gas bubbles, thin cell walls and a resilient bread-like edible texture. To demonstrate the importance of the type of leavening agent, two bread products were prepared according to the recipe in Table 5:

Table: The dry ingredients were premixed and the dough was mixed with water and fat to achieve the desired consistency for processing. Dough pieces of appropriate dimensions were packed into cans and sealed to proof the pressurized state. Two weeks later, the product was roasted and evaluated by a taste test. GDL-containing products were preferred over SAPP-containing products in terms of flavor. GDL-containing products were described as having a mild, sweet, and bread-like flavor, whereas SAPP-containing products were described as having a bitter, strong "biscuit"-like flavor. Bread products obtained by carrying out the method of the invention are 4.2 to 5.5
ml/g, which is obtained through the use of "slow" opening cans, which reduce the loss of _CO2 and allow the dough to expand gradually upon opening. Conventional "quick" opening cans produce breads with a specific volume of 3.9 to 4.4. The results of sensory tests show that the bread when using "slow" opening cans has a higher bread-like characteristic, such as fine cell walls, large cell size, and a large number of open structures. It should be understood by those skilled in the art that although certain embodiments of the invention are illustrated above, they are not intended to be limiting or to indicate the scope of such limitations.

[Brief explanation of drawings]

FIG. 1 of the accompanying drawings is a partial sectional view showing one form of a container for achieving slow pressure release, FIG. 2 is a partial sectional view showing an improvement according to the invention, and FIG. 3 is a partial sectional view showing an improvement according to the invention. FIG. 4 is a partial sectional view showing still another improved form of the present invention,
Figure 5 is a sectional view taken along line 5-5 in Figure 4;
FIG. 7 is a partial sectional view showing another improvement of the invention, FIG. 7 is a partial sectional view showing still another improvement of the invention, and FIG. It is a bar graph showing a functional relationship. 1...Container, 7...Ribbon, 8...Knob, 1
2... Chamber, 13... Dough product, 20... Container, 2
1, 22...Lid, 23...Liner, 24...Cylinder wall, 25...Label, 26...Ribbon, 27...
Chamber, 28...Plunger head, 29...Gripping portion, 30...Container, 31...Side wall, 32...External side wall, 33...Label layer, 34...Cylinder wall, 35...
...liner, 38...tape, 40...container, 4
1... Liner, 42... Cylinder wall layer, 43... Label layer, 44, 45... Lid, 47... External pleats, 4
8... Intermediate pleat, 49... Internal pleat, 60... Container, 61... Internal tube, 62... Side wall, 63...
... Label, 64 ... Lid, 66, 67, 68 ... End, 70 ... Container, 71 ... Chubby, 72 ... Cylinder wall, 73 ... Label, 74, 75 ... Lid, 76 ...
77... End.

Claims (1)

[Scope of Claims] 1. A dough product for producing a roasted product having a bread-like texture, comprising flour, corn flour, water, leavening acid, and leavening base in amounts sufficient to form a dough mass. The improved fresh dough product is at least partially chemically expanded and contains a chemical leavening agent to approximately 0.35 kg/cm ² (approximately 5 psig)
In the dough product stored in the pressurized storage container, at least one component of the group consisting of water, leavening acid, and leavening base is substantially separated from the other components of the group; A fresh dough product as described above, wherein from about 40 to about 85% of at least one component of the group consisting of leavening acid and leavening base is unreacted after dough formation is complete. 2. The dough product is sheeted, the dough formation is sheeted, and the dough toning layer and flour/
2. Fresh dough product according to claim 1, characterized in that it comprises alternating layers of water and base layers. 3. The fresh dough product of claim 2, wherein the shortening layer has a thickness of about 0.001 to about 0.040 mm. 4. The fresh dough product according to claim 3, wherein the shortening layer has a thickness of about 0.001 to about 0.020 mm. 5 Thickness of the shortening layer is approximately 0.001 to approximately 0.010
Fresh dough product according to claim 4, which is mm. 6. A fresh dough product according to claim 2, 3, 4 or 5, wherein the flour/water matrix has a layer thickness of about 0.01 to about 0.75 mm. 7 Flour/Water - Base layer thickness approximately 0.020 to approximately 0.55 mm
A fresh dough product according to claim 2, 3, 4 or 5. 8. Fresh dough product according to claim 2, 3, 4 or 5, wherein the flour/water-base layer thickness is about 0.03 to about 0.45 mm. 9. A dough product for producing a baked product having a bread-like texture, containing sufficient amounts of flour to form a dough mass, corn flour, water, and a chemical leavening agent, including a leavening acid and a leavening base. the modified, sheeted, fresh dough product that has been at least partially chemically expanded and has a content of about 0.35
A method of manufacturing the dough product, which is stored in a storage container pressurized to at least 5 psig, comprising: (a) forming a flour/water base; (b ⁾ so forming; (c) forming, by sheeting, alternating layers of flour/water-basis coated with such a flour/water-basis; (d) ) At least one component of the group consisting of water, a leavening acid and a leavening base is substantially separated from the other components of the group, and after sheeting of the dough is completed, at least one component of the group consisting of a leavening acid and a leavening base is removed. Approximately 1 ingredient
40 to about 85% unreacted; (e) the method as described above, characterized in that the dough thus sheeted is packed into a storage container. 10. The method of claim 9, wherein the shortening layer has a thickness of about 0.001 to about 0.040 mm. 11. The method of claim 10, wherein the shortening layer has a thickness of about 0.001 to about 0.020 mm. 12 The thickness of the shortening layer is approximately 0.001 to approximately
12. The method according to claim 11, wherein the diameter is 0.010 mm. 13. Claims 9, 10, 11 or 1 in which the flour/water matrix has a layer thickness of about 0.01 to about 0.75 mm.
The method described in Section 2. 14 Flour/Water - Base layer thickness is approximately 0.020 to approximately 0.55
Claim 9, 10, 11 or 1 which is mm
The method described in Section 2. 15 Flour/Water - Base layer thickness is approximately 0.03 to approximately 0.45 mm
Claim No. 9, 10, 11 or 12 which is
The method described in section. 16. The dough product does not have layering, so that there is insufficient mixing of the leavening agent and the toning into the flour/water-base and substantially prevents contact between the leavening agent and the flour/water-base. 2. A fresh dough product according to claim 1, wherein said dough has an insufficient or non-uniform distribution of leavening agent and shortening in said dough. 17. If the dough product does not have stratification and one or both leavening agents are spread over the flour/water-basis or the dough after flour/water-basis formation and before charging the dough into the container. 2. A fresh dough product according to claim 1, wherein said dough has an insufficient or non-uniform distribution of leavening agent and shortening in said dough. 18 Dough products for producing baked goods having a bread-like texture, fresh dough products in sheet form that are at least partially chemically expanded and weighing approximately 0.35 Kg/cm ² ( In the method of manufacturing the dough product, the dough product is stored in a storage container pressurized to at least about 5 psig), wherein the dough product contains flour, skim flour, water, and a chemical leavening agent, including a leavening base and a leavening acid. The dough is formed into a lump, and in this case, a chemical leavening agent reacts in the presence of water to produce a leavening gas.The dough is made into a sheet, and after the dough is made into a sheet, a leavening acid, a leavening base, and water are added. At least one component of the group consisting of is substantially separated from other components of the group, and upon completion of sheeting and completion of placing and sealing the sheeted dough mass in a storage container, the leavening acid and the leavening The above method, wherein about 40 to about 85% of at least one component of the group consisting of bases is unreacted. 19. The method of claim 18, wherein the unreacted leavening base is present in an amount of at least about 0.35% by weight of the dough when the dough mass is placed in the container and sealed. 20. The method of claim 18, wherein from about 50 to about 85% of at least one component of the group consisting of a leavening acid and a leavening base is unreacted upon completion of sheeting. 21. The method of claim 20, wherein about 60 to about 85% of at least one component of the group consisting of leavening acid and leavening base is unreacted. 22. The method according to claim 18, wherein the leavening acid includes an organic acid. 23. The method according to claim 22, wherein the leavening acid includes GDL (glucono delta-lactone). 24. The method of claim 22, wherein the leavening base includes sodium bicarbonate. 25 Dough products for making roasted products having a bread-like texture, fresh dough products in sheet form that are at least partially chemically expanded and weighing approximately 0.35 Kg/cm ² ( In the method of manufacturing the dough product, the dough product is stored in a storage container pressurized to a pressure of at least about 5 psig. In this case, a chemical leavening agent reacts in the presence of water to generate a leavening gas,
at least one member of the group consisting of leavening acids and leavening bases and at least one member of the group consisting of other members of said group are substantially separated from the other members of said group;
When sheeting is completed, about 40 to about 85% of at least one component of the leavening acid and leavening base is unreacted, and at least one of the leavening acid and leavening base is required to form the dough mass. one component is added to and mixed with the shortening, provided that at least one component of the acid and base is added to the shortening before mixing the so-mixed shortening with the flour and water; Mixing the mixed shortening with flour and water such that at least one component of the leavening acid and leavening base mixed with the shortening is substantially separated from the water upon completion of the mixing. and packing the dough mass thus formed into a storage container. 26. A fresh dough product for producing a baked product having a bread-like texture, which is at least partially chemically expanded;
A method for producing a dough product, the dough product being housed in a storage container pressurized to about 0.35 Kg/cm ² (about 5 psig) or more, comprising flour, corn flour, water, a leavening base, and a leavening acid. A dough mass containing a chemical leavening agent is formed, and in this case, the chemical leavening agent reacts in the presence of water to produce a leavening gas, which is a group consisting of a leavening acid, a leavening base, and water. at least one component of the group is substantially spaced apart from the other components of the group, and upon completion of sheeting, from about 40 to about 85% of the at least one component of the leavening acid and the leavening base.
% of the dough is unreacted and at least one component of the leavening acid and leavening base is sprinkled onto the surface of the dough mass before the dough is packed into a container. 27 A fresh dough product is stored in a container pressurized to more than about 0.35 kg/cm ² (about 5 psig) at a temperature of about 4.44°C (about 40°C) and is at least partially chemically expanded. It contains flour, corn flour, water, and a chemical leavening agent including a leavening base and a leavening acid. 3. The fresh dough product according to claim 2, wherein a leavening gas is produced by the reaction of the chemical leavening agent when stuffed into the dough.