JPH06225686A - Method for preserving frozen dough - Google Patents

Abstract

PURPOSE:To preserve frozen bread dough without any change in its flavor and function even after long-term preservation, by sealed packaging of bread dough with a film having specific water vapor permeability to prevent the moisture evaporation from the dough during preservation and suppress decline in dough quality. CONSTITUTION:Bags are made from a laminated film <=10g/m<3>/day in water vapor permeability with at least the outermost film consisting of a thermoplastic resin (e.g. polyethylene terephthalate) and the inner layer (e.g. polyethylene) laminated with an aluminum layer. Frozen bread dough is then put into such bags followed by vacuum sealed packaging. Thereby, in the bake-off system having been highlighted in recent years, moisture evaporation can be prevented for bread dough being in preservation throughout its life span ranging from production via distribution to end retailers to the final baking there, and the frozen bread dough can be suppressed from declining in its quality during preservation and stably preserved so as to retain its flavor and function even after long-term freeze-preservation for as long as 5 to 6 months.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving frozen dough such as bread dough, and more particularly to a method for preserving frozen dough which prevents deterioration of the frozen dough during storage.

[0002]

2. Description of the Related Art In recent years, a bake-off system using frozen dough has been in the spotlight. This bake-off system is a method in which the dough produced by the manufacturer is delivered to a retail store for final baking of the bread. As a result, manufacturers can omit the final fermentation process and baking process, and it is expected that the cost such as labor cost will be significantly reduced. On the other hand, from the consumer's point of view, the store (oven fresh The so-called bakery) provides fresh bread in a timely manner so that you can always buy fresh bread.

By the way, in this system, the fermentation of the dough progresses between the time when the dough is manufactured by the manufacturer and the time when the dough is baked at the end retailer. Therefore, it is necessary to freeze the dough to prevent this. Conventionally, when the frozen bread dough is stored and distributed in this manner, it is general that the dough that has been rapidly frozen at -30 ° C to -40 ° C is put in a plastic bag and stored and distributed in a freezer at about -20 ° C.

However, if the dough is simply put in an ordinary plastic bag and stored as described above, the water in the dough will precipitate as ice in the bag as the storage period elapses, and the weight of the dough itself will decrease. I tend to go. Furthermore, the longer the storage period, the smaller the specific volume when baking bread from the dough. It is considered that the main cause of the decrease in the specific volume is deterioration of the dough as a result of the decrease in water content due to the evaporation of water vapor which gradually occurs through the bag, together with the freezing damage of the yeast.

[0005]

Conventionally, with respect to the prevention of freezing disorders of frozen dough, many studies have been conducted on a freeze-resistant yeast and a frozen dough improving agent, and many patent applications have been filed for these. There is. For example, JP-A-63
It is reported in No. 87933 that a yeast treatment liquid is added to a dough to obtain a frozen dough having an excellent flavor without freezing damage. Further, JP-A-63-58536 describes that freeze-resistant yeast was used to effectively reduce the volume of bread. In addition, there have been many reports of using an emulsifier as a frozen dough improving agent.

However, even with the above-mentioned method for preventing freezing damage, the effect is still insufficient in many cases for long-term storage. The reason is that, in the case of these conventional methods for preventing freezing disorders, most of them are intended to prevent freezing disorders from the viewpoint of yeast and other compounds in the dough, so that the reduction of water content from the dough during frozen storage can be prevented. Regarding the point, it is considered that it has not been improved at all. In any case, the previous reports have not yet found an effective way to prevent the above-mentioned problems entirely.

[0007]

SUMMARY OF THE INVENTION In view of the above situation, the present inventors have earnestly studied to overcome this problem, and as a result, frozen dough is hermetically packaged by using a film having low water vapor permeability. It was found that the water content of the frozen dough is prevented and the frozen dough can be stored for a long period of time. By such a storage method, it is possible to supply the frozen bread dough having the same flavor and function even after long-term frozen storage for 5 to 6 months.

That is, the present invention has a water vapor permeability of 10 (g
/ M ² · day) The following is a method for storing frozen dough, which is characterized in that the frozen dough is hermetically packaged in a film having the following thickness.

The film referred to in the present invention is not particularly limited as long as the water vapor permeability is 10 (g / m ² · day) or less.
It may be a normal single film, coating film or laminate film. In this case, the conditions for measuring the water vapor permeability are a temperature of 40 ° C. and a relative humidity of 90%. Further, in the laminated film, one layer or two or more aluminum layers may be used in each layer. Specific types of films include, for example, polyolefin-based polyethylene and polypropylene, vinyl-based polyvinyl chloride and polyvinylidene chloride, polyvinyl acetate, polyvinyl alcohol, polyvinyl fluoride, polystyrene-based polystyrene, polyester-based polyethylene terephthalate, and the like. Polycarbonate, polyamide-based nylon-6, nylon-6,6, cellophane-based cellophane and acetate fibrin,
Further, polypropylene resin, ABS resin and the like can be used, and one kind or a combination of two or more kinds of them can be used. Among the above resins, polyethylene terephthalate, polyethylene, nylon and polypropylene are particularly preferable. Further, the combination of these resins is preferably as low as possible in water molecule permeability.
In addition, at least one layer of the outermost layer of the film must be made of a thermoplastic resin for sealing with a sealer or the like.

The dough referred to in the present invention is mainly made of wheat flour, to which water and the like are added, and further fats, sugars, dairy products,
Raw materials such as eggs, emulsions, yeast foods, various enzymes, various emulsifiers, various dough improving agents, etc. are added as necessary, regardless of whether baker's yeast is added or not, it is obtained through a kneading process. Common dough is good, such as bun dough, donut dough, pie dough, pizza dough, pancake dough,
It also includes sponge cake dough, crepe dough, and dumpling dough. Furthermore, in addition to the above-mentioned raw materials, grains in which grains other than wheat flour, such as rye, are mixed are also included.

The term "sealed packaging" as used in the present invention refers to packaging in which there is as little space as possible between the material wrapped in a film and the film, and the degree of sealing at the time of packaging is not particularly limited. It is preferable to carry out vacuum sealed packaging using a vacuum packaging machine or the like. Also, in the case of this vacuum sealed packaging, the gas in the fabric will expand if it is extremely high vacuum, and if it is extremely low vacuum, degassing will not be sufficiently performed, preventing moisture evaporation from the fabric. The effect is insufficient. From this point of view, the degree of vacuum during hermetic packaging is 10
A range of up to 500 Torr is preferred. By vacuum-sealing in this way, the gap space in the bag is reduced, and as a result, the evaporation amount of water vapor from the cloth into the bag is reduced, and the effect of the film sealing is further improved.

[0012]

EXAMPLES The present invention will be described below based on examples and comparative examples, but the present invention is not limited to these examples. In addition, all the formulations in the examples are parts by weight. Further, here, as the laminate film, an aluminum laminate bag having a configuration of PET12 / PE15 / AL7 / PE55 (manufactured by Kamagaya Paper Industry Co., Ltd.) was used, and a rotary vacuum packaging machine (YVR Kawasaki FVR) was used as the vacuum packaging machine.
-10-150 type) was used. In the above-mentioned laminated film, PET12 means polyethylene terephthalate having a thickness of 12 μm, PE is polyethylene and AL is aluminum.

Molded dough was prepared under the conditions shown below with lean bread mixes shown in Table 1 and rich mix butter rolls shown in Table 3, respectively, at -30 ° C.
After quick-freezing in the freezer for 1 hour, divide each dough, put one in a normal plastic bag and close the mouth with a rubber band,
The other is put in an aluminum laminate bag, 100 Torr
The product vacuum-sealed at 2 ° C. was frozen and stored at −30 ° C. for 1 week, 3 months, and 6 months, respectively. The specific volume of the bread obtained by thawing the frozen dough and performing the final fermentation in a proofer (38 ° C., humidity 80%) and then baking was evaluated. For the butter roll, one set of three pieces for each level was used, and the average of the specific volumes of three pieces for each of the six breads was taken as the specific volume.

(Baking process, straight method for mixing bread) ・ Mixing: 1 minute low-speed, 1 medium-speed raw materials excluding fats and oils
Minute, high speed 5 minutes after mixing, add oil and fat and further lower speed 1
Min, medium speed, 1 minute, mixing (working temperature 26 ° C) -Fermentation: 30 ° C, 20 minutes-Floor time: 30 ° C, 15 minutes-Division: 400g-Molding: Molding with one loaf moulder-Freezing:- 30 ℃, each storage period ・ Thaw: Thaw for 1.5 hours in a proofer (30 ℃, 60% humidity) ・ Fermentation: Until 1.5cm on one loaf type in a proofer (38 ℃, 80% humidity) ・ Baking : 200 ° C, 25 minutes

(Baking process, butter roll blending straight method) Mixing: Raw materials excluding fats and oils are fed at low speed for 3 minutes and medium speed to 2
After mixing minutes, add oil and fat, and further slow 2 minutes, medium speed 3
Mixing for 5 minutes at high speed (upper temperature 20 ℃) ・ Fermentation: － ・ Floor time: － ・ Division: 50g ・ Molding: Mold with butter roll moulder ・ Freezing: -30 ℃, each storage period ・ Thaw : Thaw on the one loaf type for 1.5 hours in the proofer (30 ° C, humidity 60%)-Fermentation: Fermentation in the proofer (38 ° C, humidity 80%)-Firing: 200 ° C, 10 minutes

[0016]

[Table 1] Note) 1) As the yeast, freeze-resistant yeast (trade name: green yeast) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used. 2) As the improving agent, a frozen dough improving agent (trade name: S Kimo 500 Green) manufactured by Puratos was used.

[0017]

[Table 2]

As shown in Table 2, there was almost no difference between the vinyl bag and the aluminum laminate bag after two weeks of storage, but the difference between the two became larger as the storage period became longer. The specific volume value was as high as 89.

[0019]

[Table 3] Note) 1) As the yeast, freeze-resistant yeast (trade name: green yeast) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used. 2) Strong flour is strong flour, thin flour is weak flour 3) As a improving agent, a frozen dough improving agent (trade name: S Kimo 500 Green) manufactured by Puratos Co., Ltd. was used.

[0020]

[Table 4]

The results shown in Table 4 show that the butter roll dough having a rich composition also shows the same tendency as the bread dough, and the superiority of the laminated bag is conspicuous as the storage period becomes long.

[0022]

As described above, according to the present invention, when the frozen dough is stored, the dough is hermetically packaged with a film having low water vapor permeability, so that the frozen dough that can withstand long-term storage is stably supplied. Therefore, the production control and use of the frozen dough become easy.

[Procedure amendment]

[Submission date] March 24, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

[0012]

EXAMPLES The present invention will be described below based on examples and comparative examples, but the present invention is not limited to these examples. In addition, all the formulations in the examples are parts by weight. Further, here, as the laminate film, an aluminum laminated bag having a configuration of PET12 / PE15 / AL7 / PE55, and a configuration of PET12 / PE1
5 / PE55 laminated bag (both are Kamagaya Paper Industry Co., Ltd.)
Manufactured by Yoshikawa Mfg. Co., Ltd.) was used as the vacuum packaging machine. In the above-mentioned laminated film, PET12 is 12
It means polyethylene terephthalate having a thickness of .mu.m, PE is polyethylene and AL is aluminum.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

[0017]

[Table 2]

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

As shown in Table 2, there was almost no difference between the vinyl bag and the aluminum laminate bag after two weeks of storage, but the difference between the two became larger as the storage period became longer. The specific volume value was as high as 89. Also, the laminated bag shows a high value of 4.82.
It was

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction content]

[0020]

[Table 4]

Claims (4)

[Claims] 1. A method for storing frozen dough, which comprises hermetically packaging the dough in a film having a water vapor permeability of 10 (g / m ² · day) or less. 2. The method for storing frozen dough according to claim 1, wherein the dough is put in a film bag and vacuum-sealed. 3. The method for storing frozen dough according to claim 1, wherein at least the outermost film is a film made of a thermoplastic resin. 4. The method for preserving frozen dough according to claim 1, wherein the laminated film layer has a film having at least one aluminum layer regardless of whether it is an outer layer or an inner layer.