JPH06153769A - Frozen bakery product - Google Patents

Abstract

PURPOSE:To provide the frozen bakery product good in the texture and excellent in the flavor when thawed and eaten. CONSTITUTION:The frozen bakery product is produced from corn flour containing durum wheat flour in an amount of 30-100wt.%.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to frozen bakery products.

[0002]

2. Description of the Related Art In recent years, many frozen foods have been sold and used in combination with instant eating habits, widespread use of microwave ovens and the like, which can be easily thawed by heating in a microwave oven and can be immediately used or eaten.

As one of such frozen foods, various frozen products of so-called bakery products such as breads, cakes and pies which are secondary processed products of wheat flour have been developed recently.

On the other hand, the above bakery products are produced by using wheat flour obtained from wheat having 6 sets of genomes belonging to "ordinary wheat" when classified botanically, and frozen bakery products. Is no exception.

[0005] For example, in the case of producing frozen bread products, among the "common wheat", hard red winter wheat, hard red spring wheat, and western red So-called strong flours obtained from strong wheat with a high protein content such as spring wheat and Australian prime hard have been widely used. However,
When a frozen bakery product manufactured from this strong flour is heated and thawed in a microwave oven, excessive moisture scattering and excessive denaturation of the protein in the flour are likely to occur, and when this is eaten, it becomes sticky and strongly hard and has a crisp texture. Often had a poor texture and poor flavor.

[0006] In order to improve such drawbacks, hitherto, medium-strength flour obtained from Japanese agricultural and forestry No. 61, Hoshiri wheat, etc. and / or American white wheat,
Australian soft flour, soft flour obtained from soft wheat such as Standard White, or sometimes a method of mixing starch, a method of using only soft flour and soft flour without using strong flour, and the like have been adopted.

[0007]

However, in the case of such a conventional method, when the thawed product is eaten, the tackiness, pulling and hardness are reduced and the crispness is slightly improved, but on the other hand, the moisture retention of the product is lowered. It had the drawback of becoming more dry and becoming faster in aging, and moreover, it tended to become dumb in the mouth and melted badly in the mouth.

Furthermore, since the protein content in the dough is low,
The amount of amino acids produced during the production of bakery products decreased, and the flavor and brown color of the products were inferior.

Further, for example, in the case of producing frozen products such as cakes, the soft flour obtained from the soft wheat is widely used. However, when a frozen bakery product produced from this soft flour was heated and thawed in a microwave oven, it felt dry and had a bad melting in the mouth.

Further, the addition of auxiliary materials such as sugars, oils and fats and emulsifiers has been studied for the purpose of improving the above-mentioned drawbacks in frozen bakery products, but satisfactory results have not yet been obtained. .

[0011]

The present inventors have continued their research with the object of solving the above-mentioned drawbacks in frozen bakery products. As a result, the frozen bakery products produced by using a specific flour different from the conventionally used flour have the above-mentioned drawbacks eliminated, without excessive stickiness or pulling when thawed and eaten, and are hard. The present inventors have completed the present invention by discovering that it is not too much, and that it has good crispness and melting in the mouth, and that the flavor is good.

That is, the present invention is a frozen bakery product produced by using cereal flour having a blending ratio of durum wheat flour of 30 to 100% by weight (hereinafter simply referred to as "%").

Durum wheat belongs to "two-grain wheat" when botanically classified and has four sets of genomes, and is a common wheat which is wheat for strong flour, medium flour and weak flour. And botanically different. Durum wheat is mainly produced in the states of Montana and South Dakota, mainly in North Dakota, and is also produced in countries other than the United States, but it has more than 60% vitreous grains (most of them are 75% or more), and the average protein content is 14%
It is a hard wheat with a high protein content that exceeds the limit. Such durum wheat is used exclusively for the production of pasta such as spaghetti and macaroni that require a hard and elastic texture, due to its high content of yellow pigment and characteristics such as high hardness, in which case Is mainly used in the form of semolina.

The wheat flour obtained from durum wheat is inferior in gluten forming ability in spite of having the same high protein content as bread flour obtained from ordinary wheat.
In addition, the gluten produced there is said to be unsuitable for the production of frozen bakery products such as breads due to its excessive extensibility and weak tensile strength.

The above-mentioned excellent properties of the frozen bakery products according to the invention obtained using durum flour are therefore completely unexpected from the known properties of durum flour.

Here, the "bakery product" referred to in the present invention.
Is a product usually produced and / or sold in a so-called bakery, which is produced by expanding a dough based on flour such as wheat flour with yeast and / or a chemical expansion agent. Say.

The bakery products referred to in the present invention include, for example, butter rolls, hard rolls and other breads; yeast donuts and other confectionery breads; hot cakes and other cakes; pizza pies and other pizzas; steamed buns and the like.

The "frozen bakery product" in the present invention means a product obtained by freezing the above-mentioned bakery product, and the freezing conditions for freezing the bakery product are not particularly limited, but generally about -18 ° C to- Those frozen at a temperature of 30 ° C. are preferred.

The frozen bakery product of the present invention uses cereal flour containing 30 to 100% durum wheat flour. That is, when flour other than durum flour is used, the blending amount is 70% based on the total weight of flour used.
If the content is 70% or more, the composition has strong tackiness and pulling when thawed and eaten, resulting in a hard and crisp texture and poor flavor.

In addition to the durum flour, other flours such as strong flour, medium-strength flour, soft flour, and the like obtained from normal wheat that is usually used in the manufacture of bakery products; Flour from wheat; starches and the like can be mentioned, and one or more of these flours can be used together with durum wheat flour. Although the type and amount of other cereal flours that can be used together with the durum wheat flour differ depending on the type of bakery product, for example, in the case of butter roll, about 30 to 50% durum wheat flour and about 70 to 50% hard flour, hard roll In the case of, about 30-50% durum flour and about 70-50% strong flour,
For pizza pies, about 30-70% durum flour and about 70-30% strong flour, and for yeast donuts, about 30-70% durum flour and about 70-70% flour.
It is preferably 30%. However, the blending ratio and type of flour are not limited to the above,
It can be appropriately changed according to each situation.

The durum wheat flour used in the present invention may be any flour, regardless of its place of origin, kind, milling method and the like.

The frozen bakery product of the present invention comprises flour containing durum flour in a proportion of 30 to 100%, a chemical leavening agent such as yeast and / or baking soda, water and optionally yeast food, salt, sugar, Mixing and / or kneading a mixture of various auxiliary materials used in the production of bakery products such as fats and oils, eggs, and dairy sugars to make dough, which is then expanded and baked or fried to produce bakery products. It is manufactured by making and further freezing it. In the production of the frozen bakery product of the present invention, a production method or production apparatus that is usually adopted in the production of a bakery product or a frozen bakery product,
Both a freezing method and a freezing device can be adopted. In addition to the above-mentioned auxiliary materials, other additives used in the production of bakery products (for example, dried fruits, spices, vitamins, minerals, etc.) can be added as required.

In thawing the frozen bakery product of the present invention, any of the thawing methods used in thawing the frozen product can be adopted, but especially the frozen bakery product of the present invention is directly thawed directly in a microwave oven. Well, this gives a thawed product with a good texture and taste.

[0024]

EFFECTS OF THE INVENTION The frozen bakery product of the present invention produced by using durum wheat flour has no excessive stickiness when melted by thawing and has good crispness and melting in the mouth, is not too hard, and has a good flavor. Can provide bakery products. The frozen bakery product of the present invention is particularly suitable for thawing by a microwave oven, and when using a microwave oven, it can be directly and directly thawed in a very short time in a very simple manner, and a thawed product with a good texture and flavor can be obtained. Become.

The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1 and Comparative Example 1 [Blending] Strong flour (Western Red Spring Wheat 100%) 700 g Durum wheat flour 300 g Yeast 25 g Diet salt 16 g Sand sugar 150 g Shortening 130 g Egg 150 g Nonfat dry milk 20 g Yeast food 1.5 g Water 480 g A butter roll was prepared using the above formulation according to the following steps.

[Butter Roll Manufacturing Process] 1. Mixing The material from which the shortening was removed from the above mixture was placed in a mixer and mixed at a low speed (98 times / minute) for 2 minutes, and then at a high speed (295 times / minute) for 4 minutes, then shortening was added and the speed was further decreased for 2 minutes. Then, the mixture was mixed at high speed for 6 minutes (upper temperature 27 ° C.). 2. Fermentation 80 minutes without punch (Temperature 27
℃, humidity 70%) 3. Division 40g / piece 4. Bench time 15 minutes (room temperature) 5. Forming Normal butter roll forming 6. Proofer 50 minutes (Temperature 42 ℃, Humidity 85
%) 7. Baking 9 minutes (Temperature 210 ℃)

The butter roll produced above was allowed to cool to room temperature and then frozen in a quick freezer kept at -40 ° C for 20 minutes to produce a frozen butter roll, which was -18 ° C.
It was stored in the freezer for 10 days (Example 1).

700 g of strong flour and 30 durum flour
The same strong flour 10 used in Example 1 instead of 0 g
Frozen butter rolls were manufactured and stored using the same formulation and manufacturing process as in Example 1 except that 00 g was used (Comparative Example 1).

Each of the frozen butter rolls obtained in Example 1 and Comparative Example 1 was placed in a microwave oven as it was and thawed for 1 minute.

The flavor and texture of the thawed butter roll were evaluated by 25 panelists according to the evaluation criteria shown in Table 1 below, and the average value was calculated and rounded to the nearest whole number.

[0032]

[Table 1]

The results of the panel test are shown in Table 2 below.

[0034]

[Table 2]

From the results shown in Table 2 above, the frozen butter roll of the present invention containing durum wheat flour was excellent in flavor and texture when heated and thawed in a microwave oven as compared with the frozen butter roll containing no durum wheat flour. It turns out to be a product.

[0036] Example 2 and Comparative Example 2 Formulation] sponge present捏 hard flour (Western Red Spring Hoito 100%) 350 g 150 g durum wheat flour 350 g 150 g yeast 25 g - Food salt - 18 g isomerized sugar - 50 g Shortening - 30 g Yeast food 1.5 g-Water 400 g 200 g A hard roll was produced according to the steps described below, using the above formulation.

[Production process of hard roll] Medium seed material 1. Mixing Add the above-mentioned seed material to the mixer,
The mixture was mixed at a low speed for 2 minutes, and then at a high speed for 5 minutes (kneading temperature: 24 ° C.). 2. Fermentation 4 hours (Temperature 27 ℃, Humidity 70%)

Book forging 1. Mixing Add the kneading mixture to the above-mentioned medium dough,
Mix for 2 minutes at low speed then 5 minutes at high speed using a mixer. 2. Floor time 20 minutes (room temperature) 3. Split 60g / piece 4. Bench time 15 minutes (room temperature) 5. Molded into a rod shape using a moulder 6. Proofer 60 minutes (Temperature 42 ℃, Humidity 85
%) 7. Baking 9 minutes (Temperature 210 ℃)

The hard roll produced above was allowed to cool to room temperature and then frozen in a quick freezer kept at -40 ° C. for 20 minutes to produce a frozen hard roll.
It was stored in a freezer at 8 ° C for 10 days (Example 2).

In place of 350 g of strong flour and 350 g of durum wheat flour in the medium seed formulation in Example 2, 700 g of the same strong flour used in Example 2 was used, and further 150 g of strong flour and 150 g of durum wheat flour in the main kneading formulation in Example 2 were used. Instead of the same strong flour 30
Frozen hard rolls were manufactured and stored using the same formulation and manufacturing process as in Example 2 except that 0 g was used (Comparative Example 2).

Each of the frozen hard rolls obtained in Example 2 and Comparative Example 2 was placed in a microwave oven as it was and thawed for 70 seconds.

The flavor and texture of the thawed hard roll were evaluated by 25 panelists according to the evaluation criteria shown in Table 1 above, and the results were as shown in Table 3 below.

[0043]

[Table 3]

From the results shown in Table 3, it can be seen that the frozen hard roll of the present invention containing durum wheat flour is superior in flavor and texture when heated and thawed in a microwave oven as compared with the frozen hard roll containing no durum wheat flour. Recognize.

Example 3 and Comparative Example 3 [Compound] Strong flour (hard red spring wheat 100%) 500 g Durum wheat flour 500 g Yeast 50 g Diet salt 15 g Sand sugar 120 g Shortening 100 g Egg 100 g Nonfat dry milk 20 g Baking powder 10 g Water 520 g Above A yeast donut was prepared according to the following process using the above formulation.

[Production process of yeast donut] 1. Mixing All of the above ingredients were placed in a mixer and mixed at low speed for 2 minutes and then at high speed for 7 minutes (kneading temperature 27 ° C). 2. Fermentation 60 minutes without punch (Temperature 27
℃, humidity 70%) 3. Division 45 g / piece 4. Forming Extend the dough into a sheet with a thickness of approximately 8 mm and remove it with a ring-shaped die with an outer diameter of 8 cm. 5. Proofer 30 minutes (Temperature 35 ° C, Humidity 85
%) 6. Fly time 2 minutes (Temperature 180 ℃)

The yeast donuts produced above were allowed to cool to room temperature and then stored in a quick freezer kept at -40 ° C.
Frozen yeast donuts were prepared by freezing for 0 minutes and stored in a freezer at -18 ° C for 10 days (Example 3).

500 g of strong flour and 50 of durum flour
Instead of 0 g, the same strong powder 700 g and soft flour (white wheat 100%) 300 g as in Example 3 were used, and the same formulation and manufacturing process as in Example 3 were adopted except that the amount of water was 480 g. Frozen yeast donuts were manufactured and stored (Comparative Example 3).

Each of the frozen yeast donuts obtained in Example 3 and Comparative Example 3 was placed in a microwave oven as it was, and
It was thawed for 0 seconds.

The flavor and texture of the thawed yeast donuts were evaluated by 25 panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The results are shown in Table 4 below. .

[0051]

[Table 4]

From the results of Table 4 above, the frozen yeast donut of the present invention using durum flour was superior in flavor and texture to the frozen yeast donut without durum flour when it was heated and thawed in a microwave oven. You can see that it will be a thawed product.

Example 4 and Comparative Example 4 [Blending] Soft flour (white wheat 100%) 500 g Durum wheat flour 500 g Sand sugar 350 g Butter 50 g Egg 700 g Cow milk 60 g Baking powder 30 g Steps described below using the above blending A hot cake was prepared according to.

[Hot cake manufacturing process] 1. Mixing Of the above formulation, mix sugar and egg, then mix milk and melted butter. Wheat flour and baking powder were combined with this mixture and sieved to mix to prepare a dough. 2. Firing: Oil was spread on an iron plate heated to 180 ° C., the above dough was poured and baked on one side for 1 minute and 10 seconds, then turned over and baked on the other side for 45 seconds.

The hot cake produced as described above was allowed to cool and then frozen in a quick freezer kept at -40 ° C for 20 minutes to prepare a frozen hotcake, which was stored in the freezer at -18 ° C for 10 days (Example 4). ).

Instead of 500 g of flour and 500 g of durum wheat flour in Example 4, 1000 g of the same flour
A frozen hot cake was manufactured and stored using the same formulation and manufacturing process as in Example 4 except that the above was used (Comparative Example 4).

Each of the frozen hot cakes obtained in Example 4 and Comparative Example 4 was put in a microwave oven as it was and thawed for 50 seconds.

The flavor and texture of the thawed hot cake were evaluated by 25 panelists according to the evaluation criteria shown in Table 1 above, and the results were as shown in Table 5 below.

[0059]

[Table 5]

From the results of Table 5, it is found that the frozen hot cake of the present invention using durum flour has a better flavor and texture when heated and thawed in a microwave oven than the frozen hot cake without durum flour. Recognize.

Example 5 and Comparative Example 5 [Compound] Strong flour (hard red spring wheat 100%) 30 g Durum wheat flour 70 g Yeast 3 g Yeast food 0.1 g Diet salt 1 g Sand sugar 3 g Shortening 3 g Water 66 g The above mixture Was used to produce a pizza pie table dough according to the following steps.

[Production process of pizza pie table dough] 1. Mixing All the above blended materials were put into a mixer and mixed at low speed for 5 minutes and then at high speed for 5 minutes (kneading temperature 26 ° C.). 2. Fermentation 40 minutes (Temperature 27 ℃, Humidity 70
%) 3. Division 45 g / piece 4. Bench time 15 minutes (room temperature) 5. Molding Molded into a circular sheet with a diameter of 8 cm by a molder with a gap of 3.5 mm. Proofer 25 minutes (Temperature 38 ° C, Humidity 80
%) 7. Baking 8 minutes (temperature 220 ℃)

5 g of pizza sauce was attached to each piece of pizza pie table dough produced as described above, topped with 5 g of ham and 10 g of cheese, frozen in a quick freezer kept at -40 ° C. for 20 minutes, and then wrapped and -18 1 in the freezer at ℃
It was stored for 0 days (Example 5).

30 g of strong flour and 70 g of durum wheat flour
Instead of 50 g of the same strong flour and soft flour (white
Frozen pizza pie was manufactured and stored using the same composition and manufacturing process as in Example 5 above, except that 50 g of whey (100%) was used and the amount of water was 66 g (Comparative Example 5).

Each of the frozen pizza pies obtained in Example 5 and Comparative Example 5 was placed in a microwave oven as it was and thawed for 1 minute.

The taste and texture of the thawed pizza pie were evaluated by 25 panelists in accordance with the evaluation criteria shown in Table 1 above, and the average value was calculated. The results are shown in Table 6 below. .

[0067]

[Table 6]

From the results shown in Table 6 above, the frozen pizza pie of the present invention containing durum flour has a better flavor and texture when it is thawed in a microwave oven than the frozen pizza pie without durum flour. You can see that it will be an item.

Front page continuation (72) Inventor Enji Tosaka 29-17 Kaminocho, Nishinomiya-shi, Hyogo

Claims (1)

[Claims] 1. The mixing ratio of durum flour is 30 to 10.
A frozen bakery product made with 0% flour by weight.