JPH06253722A - Frozen bread doughs and their preparation - Google Patents

Abstract

PURPOSE:To prepare frozen dough of bread suppressing deterioration of qualities during freezing and thawing. CONSTITUTION:In blending grain flour with water and a subsidiary raw material and freezing the prepared dough of bread, preferably 0.2-20%(W/W) of alpha,a- trehalose based on the grain flour is blended with the dough. Non-reducing and/or reducing oligosaccharide having 3-10 degree of polymerization of constituent saccharide is more preferably used together with alpha,alpha-trehalose.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides a bread which is freshly baked at a sales destination by freezing bread dough, etc., and thawing, fermenting, baking, etc. as necessary so as to produce a product. The present invention relates to a frozen bread dough and a method for producing the same, which are capable of saving labor in production and labor in a factory.

[0002]

2. Description of the Related Art In general, breads sold in supermarkets and retail stores are concentrated and mass-produced by a major maker in a bakery factory and distributed over a wide range. However, there is a problem that it takes time for the bread to reach the consumers, and the quality of the bread deteriorates during the storage and delivery processes.

[0003] In recent years, as consumers have become more interested in gourmet food, there has been an increasing demand for freshly baked bread. Frozen bread dough was developed in response to these requests,
Frozen bread dough produced intensively in the factory is delivered,
It is possible to sell freshly baked bread by thawing, fermenting and baking at the sales destination. In addition, conventionally, bread making with a fermentation process had time constraints such as having to be done from early morning, but with the development of frozen bread dough, such time constraints are reduced, and production and labor are reduced. It has become possible to save labor on the aspect.

As described above, frozen bread dough is interrupted at an intermediate stage in the bread making process which has conventionally been required to be continuously performed due to fermentation rather than long-term storage and prevention of spoilage.
The purpose is to be able to restart the process if necessary, which requires that the quality does not change before and after the interruption. That is, it is necessary that the process after thawing can be performed subsequent to the process before freezing and that the quality of the baked product is not adversely affected.

However, in practice, there is a problem that the quality of the final product is greatly affected when the bread dough is stored in a frozen state. That is, since freezing causes damage to yeast and destruction of the gluten network structure, the fermenting power of the thawed dough is weakened, the swelling of the dough is poor, and bread with poor aroma and taste is formed. In addition, there are restrictions on production conditions such as a limitation on the fermentation time before freezing, which causes more problems than freezing problems.

As measures against this problem, the amount of yeast and yeast food is increased, the contents of sugars and fats and oils are increased, yeast is protected, and the cooling rate and freezing time are adjusted.
Measures are taken to reduce the water content in the dough.

[0007]

However, when the amount of yeast or yeast food is increased, the quality of the product deteriorates due to the yeast odor. In addition, the method of increasing the amount of sugars and fats, such as Danish pastry and croissant,
Originally, it can be applied to rich bread containing a large amount of sugars and fats, but it was difficult to apply to breads that do not contain much sugars and fats such as bread and French bread. For this reason, it has been difficult to freeze and thaw the bread dough while maintaining the quality, especially for bread and French bread.

Therefore, it is an object of the present invention to provide a frozen bread dough and a method for producing the same, which does not deteriorate in quality due to freezing and thawing.

[0009]

Means for Solving the Problems As a result of intensive studies made by the present inventors to solve the above problems, α, α-
It was found that by adding trehalose to frozen bread dough and mixing it, it is possible to suppress the deterioration of frozen bread dough without being restricted by the composition, manufacturing conditions, quality, etc., as compared with the conventional freezing injury control method. The present invention has been completed.

That is, the frozen bread dough of the present invention is
It is characterized by containing α, α-trehalose.

Further, the method for producing frozen dough of the present invention is a method for producing frozen dough in which cereal flour, water and auxiliary materials are added at the same time or in sequence and the resulting dough is frozen. , Α, α-as a part of the auxiliary material
It is characterized in that trehalose is added and mixed.

The present invention will be described in more detail below with reference to preferred modes.

In the present invention, α, α-trehalose means
Two molecules of D-glucose are bound at their reducing groups,
In addition, it means that its binding mode is α, α-bonding, and can be prepared, for example, by the method described in Japanese Patent Application No. 4-321135 by the present applicant.

In the present invention, the amount of α, α-trehalose added is slightly different depending on the composition of the bread dough and the kind of the cereal flour, but is 0.2 to 20% (W / W) based on the cereal flour.
W) is preferable, and more preferably 2 to 20% (W /
W). If the added amount is less than 0.2% (W / W), the effect of the present invention cannot be obtained, and the added amount is 20% (W / W).
Even if the amount is increased, the effect of the present invention does not change.

In a preferred embodiment of the present invention,
In combination with the above α, α-trehalose, non-reducing and / or reducing oligosaccharides having a degree of polymerization of constituent sugars of 3 to 10 can be added and mixed.

Here, the non-reducing oligosaccharide means an oligosaccharide having 3 to 10 constituent sugars and not subjected to reduction treatment. The constituent sugars may be of the same kind or different kinds, and the binding form of the constituent sugars, for example, α-1,4 bond, α-1,6 bond, β
The binding form such as -1,4 bond is not particularly limited. Examples of oligosaccharides having the same constituent sugars include glucose, fructose, xylose, mannose, and galactose. The oligosaccharides having different constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, and those composed of galactose and glucose.

The reducing oligosaccharide means a sugar alcohol obtained by subjecting a non-reducing oligosaccharide having a degree of polymerization of the above constituent sugars of 3 to 10 to a reduction treatment by a conventional method. The reducing oligosaccharide is also not limited to the type and binding state of the constituent sugar, as in the case of the non-reducing oligosaccharide.

In the present invention, the degree of polymerization of the constituent sugars of the non-reducing oligosaccharide and the reducing oligosaccharide is 3-10, more preferably 4-8. When the degree of polymerization of the constituent sugars is 2 or less (that is, monosaccharides and disaccharides), the sweetness is too strong and the taste of bread after baking becomes poor, and the osmotic pressure becomes high, and the pastry dough tends to be dry after thawing. Is seen, which is not preferable. Further, if the degree of polymerization of the constituent sugars exceeds 10, the viscosity of the bread dough becomes too high, or the flavor and taste of the bread after baking are impaired, which is also undesirable.

Commercially available oligosaccharide syrups containing such oligosaccharides include "Fuji-oligo G3" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and "oligotose" (commodity) containing maltotriose as a main component. Name, manufactured by Mitsubishi Kasei Foods Co., Ltd.), "Fuji oligo G4" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Tetrap" (trade name, manufactured by Hayashibara Co., Ltd.), which contains maltotetraose as a main component. "Fuji Oligo G67" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) as a product containing maltohexaose and maltoheptaose as main components, and "Panorich" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) containing panose as a main component. ). All of the above-mentioned commercially available oligosaccharides are sugars containing oligosaccharides having a degree of polymerization of 3 to 7 as a main component, and can be effectively used in the present invention.

In the present invention, the above-mentioned non-reducing oligosaccharides or reducing oligosaccharides may be used alone, and a mixture of non-reducing oligosaccharides, a mixture of reducing oligosaccharides, or a non-reducing oligosaccharide and a reducing oligosaccharide. You may use the mixture of.

The amount of non-reduced and / or reduced oligosaccharide added is preferably 2 to 10 times (W / W) the amount of α, α-trehalose. When non-reducing oligosaccharides and reducing oligosaccharides are used in combination, it is preferable that the total amount is within the above-mentioned addition amount range. In that case, the mixing ratio of the non-reducing oligosaccharides and the reducing oligosaccharides is free. Can be set to.

As the cereal flour which is a raw material for the frozen bread dough, for example, wheat flour, barley flour, rye flour, corn flour and the like are used, but the kind and mixing ratio thereof are not particularly limited. Further, the present invention is particularly preferably applied to lean bread such as bread and French bread,
In addition, rolls (table rolls, buns, butter rolls, etc.), special bread (muffins, rusks, etc.), steamed bread (meat buns, bean jam, etc.), sweet bread, croissants, Danish pastry, and other richly mixed dough, as well as pizza It can also be used for crafts, dumpling skins, etc.

The frozen bread dough of the present invention is α, α
-Trehalose, non-reducing and / or reducing oligosaccharides, as auxiliary materials other than conventional dough, sugars, sugar alcohols, polysaccharides, non-sugar sweeteners, fats and oils, emulsifiers,
An oxidizing agent, yeast food, etc. can be blended and used appropriately.

INDUSTRIAL APPLICABILITY The present invention can be applied to any bread making method such as a direct doughing method and a medium seeding method. Further, the dough freezing method, the divided dough freezing method, which has been conventionally used for freezing bread dough, It can be applied to any method such as a molding dough refrigeration method and a hoiro freezing method. As the freezing method, any method such as liquid nitrogen tunnel freezing, air blast freezing, or freezing by standing in a freezer can be applied, but quick freezing is preferable.

Frozen bread dough that has been frozen and stored by the method of the present invention can be thawed at a desired time, aged if necessary, fermented, subjected to a roasting step, and baked to produce a product.

[0026]

In the frozen bread dough of the present invention, α, α-trehalose prevents freezing damage of yeast and denaturation of wheat protein and destruction of yeast membrane structure under frozen storage, and reduces fermentation after thawing. It is considered to suppress the lightening and whitening of the bread crust, the deterioration of the inner phase of the bread, the reduction of the bread volume, and the deterioration of the flavor and texture.

Further, there is an advantage that the dripping of the dough after thawing is small and it is easy to form, and the thawing time is shortened.

In a preferred embodiment of the present invention, α, α-
The combined use of trehalose with a non-reducing and / or reducing oligosaccharide further enhances the above effect.

[0029]

【Example】

Example 1 (Baking by direct kneading method) Preparation of trehalose from dried yeast To 5 kg of dried yeast (α, α-trehalose content 10%), 25 liters of water was added, and α, α-trehalose was extracted with stirring for 30 minutes. After that, the supernatant was obtained by centrifugation.
This was microfiltered with a 1.0 μm filter and then treated with a UF membrane having a molecular weight cutoff of 10 K to prepare a filtrate from which the polymer was removed. Furthermore, this is used as a strong acid cation exchange resin "Amberlite 200C" (trade name, manufactured by Organo Corporation) and a strong basic anion exchange resin "Amberlite IRA411.
S "(trade name, manufactured by Organo Corporation) mixed bed column was used to prepare an α, α-trehalose crystal mother liquor.

The above α, α-trehalose crystal mother liquor was mixed with 6
After concentration under reduced pressure to a solid content of 68% (W / W) at 0 ° C., 10 mg of α, α-trehalose seed crystals was added while keeping the temperature at 60 ° C. in a thermostat, and a constant supersaturation degree was obtained while stirring. The temperature was gradually lowered to 25 ° C. over 12 hours so that α, α-trehalose crystals were precipitated and grown. The produced crystals were collected by a filtration method and dried. The obtained crystal weighs 220 g and its purity is "Aminex H
The purity was 98.5% according to the HPLC analysis method using a "PX42A" (trade name, manufactured by Bio-Rad) column.

Baking Step For the wheat flour, "camellia" (trade name, manufactured by Nisshin Seifun Co., Ltd.), which is a strong flour, was used. To 100 parts by weight of this flour, 5 parts by weight of sugar (manufactured by Fuji Sugar Co., Ltd.), 5 parts by weight of yeast "FD-1" (trade name, manufactured by Oriental Yeast Co., Ltd.), yeast food (manufactured by Oriental Yeast Co., Ltd.) 0.3 parts by weight, shortening (made by Snow Brand Milk Products Co., Ltd.) 10 parts by weight, salt (made by Wako Pure Chemical Industries, Ltd.) 2 parts by weight, skim milk powder (made by Meiji Dairy Co., Ltd.) 3 parts by weight, water 5
5 parts by weight were added and mixed.

In addition to the above basic formulation, α, α-trehalose and "Fujioligo # 360" prepared by the above procedure.
(Trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) was added to 1.5 parts by weight and 3 parts by weight to 100 parts by weight of wheat flour, and then a mixer (manufactured by Kanto Mixer Co., Ltd.) was used for 8 minutes at a low speed. The mixture was kneaded at high speed for 5 minutes and at high speed for 3 minutes, divided into pieces for quick freezing, and then an intermediate dough was prepared.

Put this intermediate cloth in a polyethylene bag,
After soaking in liquid nitrogen for 8 seconds, it was stored in a freezer at -30 degrees for 3 weeks.

After the storage, a dough conditioner (manufactured by Fujisawa Industry Co., Ltd.) is used to obtain a temperature of 30 ° C. and a humidity of 85.
It was thawed for 90 minutes under the condition of%. Subsequently, fermentation is carried out at a temperature of 27.
After performing under the condition of 100 minutes (punch after 80 minutes),
It was divided and rounded, and then put in a proofer at a temperature of 39 ° C. for 60 minutes for fermentation. This was baked and stored in a cold place for 24 hours to obtain bread.

Comparative Example 1 Baking was carried out in the procedure of Example 1 without adding α, α-trehalose and "Fujioligo # 360".
Got bread

Example 2 (baking by the intermediate seed method) The same raw materials as in Example 1 were added and mixed according to the formulation shown in Table 1. In Table 1, the numerical values are parts by weight with respect to wheat flour.

[0037]

[Table 1]

The above raw materials were kneaded using a mixer (manufactured by Kanto Mixer Co., Ltd.) at a low speed for 8 minutes, a medium speed for 5 minutes, and a high speed for 3 minutes to form a medium seed, and the dough was heated at a temperature of 27 ° C. and a humidity of 85%. After fermenting for 4 hours in a conditioner, the remaining raw materials were added and kneaded together with the medium seed. Floor time, division, rounding, and molding were carried out in this order, and the process up to just before putting into the proof was performed.

The bread dough thus obtained was placed in a polyethylene bag, dipped in liquid nitrogen for 10 seconds, and then stored in a freezer at -30 degrees for 3 weeks. After the storage, it was thawed for 60 minutes under the conditions of temperature of 30 ° C. and humidity of 85%. The dough temperature 39
The bread was obtained by putting it in a dough conditioner under conditions of 85% humidity and 85% for fermentation (proofing) and baking.

Comparative Example 2 In the procedure of Example 2, bread was made without adding α, α-trehalose to obtain bread.

Test Example The breads obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were subjected to volume and hardness measurements and sensory evaluation. The bread volume was measured by the rapeseed substitution method, and the hardness was measured using a creep meter (manufactured by Yamaden Co., Ltd.), and the bread internal phase portion was 2
50% at a compression rate of 1 nm / sec by making a cubic cm square
It was measured as a weight (g) when the strain was applied. The sensory evaluation was conducted by 6 experienced panelists. Table 2 shows the measurement results regarding the volume and hardness.

[0042]

[Table 2]

As shown in Table 2, the breads obtained by the methods of Examples 1 and 2 had large bread volume and tended to be soft.

Further, as a result of the sensory test, the breads obtained by the methods of Examples 1 and 2 had a smooth outer skin surface, a constant size and shape of the sudachi, a rich flavor and a soft texture. A rating of having was obtained.

[0045]

As described above, according to the present invention,
By adding α, α-trehalose, freezing damage of yeast and denaturation of wheat protein can be prevented, so that the bread volume after baking is large and excellent in softness compared to the conventional method, and the surface of the outer skin is Bread that is smooth and rich in flavor can be produced. Therefore, it can be used for a wide range of bread doughs without being restricted by the composition of raw materials, manufacturing conditions, variety and the like.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Teruo Nakakuki 57 Kamo, Mishima City, Shizuoka Prefecture Kamo Green Hill No. 7

Claims (8)

[Claims] 1. Frozen bread dough containing α, α-trehalose. 2. The frozen bread dough according to claim 1, which contains the trehalose in an amount of 0.2 to 20% (W / W) based on the cereal flour. 3. The frozen bread dough according to claim 1, which contains a non-reducing and / or reducing oligosaccharide having a degree of polymerization of constituent sugars of 3 to 10. 4. The oligosaccharide is used as the trehalose 2
The frozen bread dough according to any one of claims 1 to 3, which is contained in an amount of 10 to 10 times (W / W). 5. A method for producing frozen bread dough in which cereal flour, water, and auxiliary materials are added simultaneously or sequentially and kneaded to freeze the resulting bread dough, and α, α are used as a part of the auxiliary materials. -A method for producing frozen dough, comprising adding and mixing trehalose. 6. The method for producing frozen dough according to claim 5, wherein 0.2 to 20% (W / W) of the trehalose is added to and mixed with the cereal flour. 7. The frozen bread dough according to claim 5, wherein a non-reducing and / or reducing oligosaccharide having a degree of polymerization of constituent sugars of 3 to 10 is added and mixed together with the trehalose as a part of the auxiliary raw material. Manufacturing method. 8. The oligosaccharide is used as the trehalose 2
The method for producing frozen bread dough according to any one of claims 5 to 7, wherein 10-fold amount (W / W) is added and mixed.