JPH0965821A - Dough composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dough composition containing a dried and pulverized fermented dough and an oxidizing agent and capable of supplementing an insufficient flavor peculiar to bread prepared by a short-time fermenting and baking method, imparting the mechanical resistance to the dough and preventing the volume from reducing, a pear-skin from appearing on the bread surface, the bread bottom from roughening and the bread from aging. SOLUTION: This dough composition contains a flour prepared by replacing 15-100wt.% grain flour used in baking with a dried and pulverized fermented dough obtained by deaeration at a low temperature in a vacuum and then freezing the deaerated flour and an oxidizing agent such as ascorbic acid, a lipoxygenase or a glucose oxidase, preferably further an emulsifying agent such as a glycerol ester of a fatty acid, a glycerol ester of an organic acid and a fatty acid, a polyglycerol ester, a propylene glycol ester, a sorbitan ester or a sucrose ester of the fatty acid and an amylase.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a dough composition,
More specifically, it is used in the short-time fermentation bakery method represented by the production of frozen or chilled bread dough mainly based on the forcing method, and compensates for the lack of flavor of bread peculiar to the short-time fermentation bakery method, and makes the dough mechanically resistant. In the frozen and refrigerated dough method, the dough composition and the dough composition for preventing the bread volume, appearance of pear skin (fish eyes) on the surface of the bread, roughening of the bread bottom, and aging of the bread are produced. The present invention relates to a method for producing bread, which is used in a forcing method during bread.

[0002]

2. Description of the Related Art In the bread industry, reducing the total production cost of breads has become an essential issue. Bread that is usually on the market takes about 4 to 6 hours to make,
Most of it is occupied by fermentation time. There is also a short-time fermentation bakery method such as the forcing method in order to increase the production amount per unit time, but it is not so common except the frozen dough bakery method because the flavor of bread is poor. As described above, the frozen dough baking method using frozen bread dough is in the limelight as one of the means for solving this problem. The advantage of this manufacturing method is that the dough manufactured by the manufacturer is delivered to the end retailers, where the bread is finally baked, which eliminates the final fermentation process and baking process at the manufacturer, which greatly reduces labor costs. It is fully expected. Although various bread making methods using this frozen dough have been developed, a molding dough freezing method that can balance the interruption of the process, which is the original purpose of the frozen dough method, is often used.

Similarly, a refrigerated dough baking method is used for the purpose of labor saving and rationalizing the baking process. The refrigerating dough baking method refers to a method of storing the prepared dough not for freezing but for storing the dough at a low temperature before yeast fermentation to a low temperature before freezing, instead of freezing. Manufacturers are trying to save labor and rationalize these methods as needed.

In any case, the forcing method has been generally used as the conventional frozen dough baking method. However, in the case of the forcing method, the fermentation time is almost zero or the fermentation time is extremely short, so that the flavor of the bread is the same as that of the conventional baking method. It was obviously scarce compared to the one by. Therefore, in recent years, in order to eliminate the flavor deficiency due to the forcing method, there are some cases in which bread making methods using fermented seeds such as the medium seed method and the liquid seed method are used in the frozen dough making method. . In addition, in the refrigeration method, the ordinary middle seed method is generally used. However, although a bread-making method using seeds produces a preferable bread in terms of flavor, carbon dioxide gas derived from seeds is mixed into the dough during mixing, which causes the disappearance of bubble nuclei when the dough is cooled, and the bread bottom becomes rough. There are also adverse effects such as the appearance of pear skin.

With respect to frozen dough, many patents have been submitted for problems related to pear skin and reduction in specific volume.
For example, Japanese Patent Laid-Open No. 63-58536 discloses that freeze-resistant yeast is used to reduce bread volume.
Japanese Unexamined Patent Publication (Kokai) No. 5-41 reports the effect of a bread dough improving material containing a combination of a hydrophilic emulsifier and a sugar as an active ingredient. Regarding the flavor, JP-A-63-87933
It is reported that a yeast-treated liquid is added to the dough to obtain a frozen dough having an excellent flavor without freezing damage.

Further, improvement measures have been proposed for refrigerated dough, and for example, JP-A-61-195637 reports that the use of yeast having a lower fermenting power in a low temperature range than conventional yeast promotes rationalization. There is. In addition, recently, yeast in which fermentation is stopped in a low temperature region has been developed, and it is expected that the rationalization will be further promoted by using refrigerated dough. In addition, many reports have been submitted on using an emulsifier as a frozen or refrigerated dough improving agent.

Further, in the category of wheat flour modification in which a fermented dough is dried, such as enhancement of flavor and improvement of dough physical properties in ordinary bread making, water is added to freeze-dried bread dough which is an invention product in Japanese Patent Publication No. 59-20330. In addition, it is reported that good bread can be easily obtained by simply kneading lightly. In addition, in Japanese Examined Patent Publication No. 6-97935, the fermentation dough is dried by a method in which most of the volatile components other than water remain, and added to the dough in an amount of about 2 to about 10 parts with respect to 100 parts of the flour, thereby improving the flavor. It has been reported that good bread can be obtained.

By the way, the conventional frozen dough improver basically has the main purpose of improving the specific volume of bread.
It is often reported that bread containing a large amount of sugar, dairy products, eggs, etc., that is, rich bread, can be applied to a certain degree, and lean bread such as loaf bread is not sufficiently effective in many cases. Regarding the palatability of bread, addition of fermented flavor liquid or flavor is not satisfactory for imparting bread flavor. The same is true for refrigerated dough, and in any case, the present report has not yet found an effective method for completely preventing the above-mentioned problems.

[0009]

SUMMARY OF THE INVENTION In view of the above situation, the present invention improves the flavor deficiency of bread when using the forcing method, improves the volume of the bread, and improves the volume of the frozen dough. Decrease, appearance of pears on the surface of bread,
It is intended to provide a dough composition which solves problems such as aging of bread and at the same time imparts good flavor to bread.

[0010]

Means for Solving the Problems The present inventors have:
In view of such circumstances, as a result of intensive research to overcome this problem, the dough pre-fermented was dried, or crushed what was frozen under low temperature reduced pressure (hereinafter "fermented dough dry crushed product" The addition of an oxidant to the bread) gives a good flavor to the bread by adding a part or all of the flour used when kneading the dough, which makes it possible to prevent pear skin and suppress aging. The present invention has been completed by finding that this problem can be dramatically solved by using a compound and / or an emulsifier together.

That is, the first aspect of the present invention is a dough composition characterized by containing a dried and crushed product of fermented dough and an oxidizing agent, and preferably the dried and crushed product of fermented dough is used as a flour for baking. The present invention relates to a dough composition in which 15 to 100% by weight is replaced with a dried and crushed product of fermented dough, and more preferably, the dried and crushed product of fermented dough is degassed and frozen under low temperature and reduced pressure. is there.

The second aspect of the present invention is to use an emulsifier, an amylase,
Alternatively, the present invention relates to a dough composition characterized by further containing fats and oils. A third aspect of the present invention relates to a method for producing bread, wherein the dough composition is used in a forcing method during bread making.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The pre-fermented dough refers to a dough obtained by fermenting a dough obtained by adding water, yeast, and sugar to flour mainly composed of wheat flour and appropriately mixing. There is no particular limitation on the ratio of water to powder in this dough, and when the amount of water is large, it looks like a liquid type, and when it is small, it looks like a normal medium type.

In the method of drying the dough, when a dried product is prepared, the amount of suitable water can be changed according to the drying method used, and when freeze-drying is used, 40 parts of water is added to 100 parts by weight of powder. It is preferably about 70 to 70 parts by weight, and when spray drying is used, about 200 to 300 parts by weight of the same water is preferable. If the amount of this water is less than these ranges, fermentable dough cannot be obtained, and if it is too large, it takes too long to dry, resulting in poor production efficiency. Of these drying methods, freeze-drying is most preferable because it is preferable that the loss of aroma components of bread, such as higher alcohols and esters, be suppressed as much as possible.

As the conditions for spray drying, as a preferred drying method, a method using any standard nozzle or a centrifugal atomizer is preferable, and the drying temperature is preferably 55 ° C to 70 ° C.
If the temperature is lower than this range, the water content is less likely to fly and it becomes difficult to dry, and if the temperature is too high, the aroma component is evaporated. The freeze-drying condition is that the temperature is low at the time of degassing, and the temperature is not particularly limited as long as the dough is frozen, but in general, -30 ° C to -20 ° C is preferable. The degree of pressure reduction during deaeration is not particularly limited, but is preferably about 50 millipascals to 1 pascal. If the degree of pressure reduction is lower than this, the degassing of carbon dioxide gas is not sufficient, and if it is too high, the vacuum pump is overloaded, resulting in many problems in terms of manufacturing equipment. The freeze-drying time varies depending on the freeze-drying device used, but is usually 1 to 3 days.

For the pulverization, a generally known pulverizer may be used. For example, a coffee mill, a hammer mill, an extruder or the like can be used. There is no particular limitation on the type of yeast, and there is no problem as long as it is a yeast that is usually used for bread making. It can also be used in combination with lactic acid bacteria and other koji molds. The amount of yeast added is not particularly limited, but is preferably about 1 to 5% by weight with respect to the powder of compressed yeast. If the amount is less than this range, it is difficult to obtain the desired fermented flavor, and if the amount is too large, the amount of reducing substances from the yeast that die when the dough is frozen or dried becomes large, resulting in poor final bread-making properties. Any saccharide may be used as long as yeast has an assimilation property, but sucrose and fructose-glucose liquid sugar are preferable. The amount of these sugars added is not particularly limited, but is preferably about 2 to 20% by weight with respect to the powder, and more preferably 5 to 10% by weight with respect to the powder. If the amount of sugar added is small, it is difficult to obtain the desired fermentation flavor, and if it is too large, fermentation inhibition occurs due to the effect of osmotic pressure, etc., and it becomes difficult to grind when grinding, resulting in poor handling of the finished product. A tendency arises. In addition, oils and fats, dairy products such as skim milk powder, salts such as yeast food, polysaccharides, emulsifiers, enzymes, antibacterial agents, acids, etc.
It is also possible to include other ingredients that can be used in the production of bread.

The fermentation temperature of the dried and pulverized fermented dough may be a temperature within the range where the yeast contained therein can assimilate,
The temperature is preferably -7 to 35 ° C, more preferably 0 to 28 ° C. This is because if the fermentation temperature is too low, the dough will freeze and the fermentation will not be possible, and if it is too high, fermentation inhibition will occur easily. Also, the amount ratio of aroma components such as higher alcohols and taste components such as amino acids produced in the dough varies depending on the difference in fermentation temperature, so the fermentation temperature should be adjusted to give the desired flavor in the final bread. You just have to declare. Further, the fermentation time may be determined by measuring the gas generation time at that temperature by a thermograph or the like according to the amount of saccharides to be added and the amount of yeast, but preferably 2 hours to
72 hours is good. This is because if the fermentation time is too short, the aroma component cannot be sufficiently generated and the dough is not sufficiently matured, and if it is too long, the maturation is too advanced and the flavor is not good. It is also possible to add fats, dairy products such as skim milk powder, dairy products such as skim milk powder, salts and polysaccharides, oxidants, emulsifiers, enzymes, antibacterial agents, and other ingredients that can be used for the production of bread to the fermented dough dried and ground product. is there.

The dough composition of the present invention is preferably one in which 15 to 100% by weight of the flour used during baking is replaced with the above-mentioned dried and crushed product of the fermented dough. This is because a sufficient effect cannot be obtained when the addition amount of the dried and pulverized fermented dough is less than 15% by weight. In the present invention, bread dough and wheat flour as a main raw material and water and the like are added to it, and further raw materials such as fats and oils, sugars, dairy products, eggs, emulsions, yeast foods, various enzymes, and various emulsifiers are added as necessary. , Refers to general dough obtained through a kneading process with or without the addition of baker's yeast, such as bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough, etc. Also includes. Further, in addition to the above-mentioned raw materials, grains other than wheat flour, for example, rye, oats, barley, sunflower seeds, and the like are included.

The oxidizing agent in the present invention is an agent which acts on wheat protein at the time of bread baking and is intended to improve the physical properties of bread dough by oxidatively crosslinking the protein by an SS-SH exchange reaction or the like. Ascorbic acid, and Its salts, derivatives, chemical modifications, potassium bromate, lipoxygenase,
One or two or more selected from glucose oxidase and the like can be used, but ascorbic acid is usually preferably used.

The amylase in the present invention includes any of α-amylase, β-amylase, glucoamylase, isoamylase, etc., and examples thereof include Aspergill.
glucoamylase from the genus us and the genus Rhizopus ,
Most of commonly used amylases such as β-amylase derived from Bacillus , α-amylase, plants, malt, β-derived from Aspergillus
Examples include amylase and isoamylase. Any of commercially available amylase agents can be used as these amylases.

As the α-amylase, amylase AD “Amano” manufactured by Amano Pharmaceutical Co., Ltd., “Denateam SA-7” manufactured by Nagase Seikagaku Co., Ltd., “Sumiteam S” manufactured by Shin Nippon Chemical Co., Ltd., Novo Nordisk Ltd. "Fangamyl", BAN, and the like, as β-amylase, Amano Pharmaceutical Co., Ltd. "Biozyme A", β-amylase "Amano", Shin Nippon Chemical Industry Co., Ltd. "Sumiteam L",
As glucoamylase, Gruukzyme NL and AF of Amano Pharmaceutical Co., Ltd., Sumiteam AN, AL and SG of Shin Nippon Chemical Industry Co., Ltd., and AMG of Novo Nordisk Ltd.
And the like, and these may be used alone or in combination of two or more. The names of the above enzymes are trade names.

The amylase is preferably used in such a range that the amylase activity at pH 5.5 measured by the enzyme activity measuring method described below is 5 to 2500 units per 1 kg of wheat flour. The method for measuring amylase activity is shown below. "Amylase activity assay" 1) substrates and reagents Substrate: 2 wt% soluble starch solution or 2% by weight amylopectin solution Buffer: N / 10 acetate buffer solution _{A: 0.24M CuSO 4 · 5H 2 O} B solution: 1 .22M Rochelle salt and 2.575M
Mixed solution of NaOH C solution: 30 wt% KI solution D solution: 25 wt% H ₂ SO ₄ aqueous solution Titrant: N / 20 sodium thiosulfate solution 2) Activity measurement method Substrate 12 ml + buffer solution 8 ml ↓ 5 ml Preparative (test tube With a cap) ↓ Incubate at 30 ℃ for 10 to 15 min ↓ Add 1 ml of enzyme solution (10 min reaction) ↓ Add 2 ml of solution B (stop reaction) ↓ Remove from constant temperature bath and add 2 ml of solution A. Stir ↓ Cover with aluminum foil and heat for 15 min in boiling water. ↓ Rapidly cool to below 25 ° C in a cold water bath ↓ Add C liquid 2 ml, D liquid 2 ml ↓ Titration with titrant (AV) 3) Activity calculation Amylase activity (BL-AV) × 1.6 × F = glucose produced (mg ) Glucose produced (mg) × dilution ratio × 1/10 = titer (μ / g) Note 1) BL: blinded value (after addition of solution B, enzyme solution was added) : Measurement of titrant Factor Note 2) alpha-amylase, beta-amylase, a glucoamylase soluble starch as a substrate. Isoamylase is measured using amylopectin solution as a substrate.

As the emulsifier in the present invention, glycerin fatty acid organic acid ester such as glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearyl organic acid ester and the like. And salts thereof, phospholipids such as soybean and egg yolk lecithin, and chemically modified products thereof. The fatty acid in these emulsifiers is a saturated or unsaturated fatty acid having 6 to 24 carbon atoms, and these emulsifiers are used alone or in combination of two or more.

The amount of these emulsifiers added to the dough composition may be 0.02% by weight or more, preferably 0.1.
~ 1% by weight. If the addition amount is 0.02% by weight or less, the effect of the addition of the above main component is not exceeded,
If the added amount exceeds 3% by weight, the adverse effects such as deterioration of the flavor of bread will occur. Of the above-mentioned emulsifiers, glycerin fatty acid organic acid ester and sucrose fatty acid ester are preferable. Further, more preferably, as the glycerin fatty acid organic acid ester, diacetyl tartaric acid monoglyceride whose organic acid is diacetyl tartaric acid is preferable, and among sucrose fatty acid esters, those having high HLB are preferable.

The above-mentioned additives may be added to the dough composition at any time and in the form of addition, and the amylase and the emulsifier may be added and mixed in the form of powder, but when a part of the emulsifier that is lipophilic and forms liquid crystals is used, It is preferable to prepare a liquid crystal state or an α crystal gel state, uniformly disperse amylase and the like in this, and add it at the time of adding water to the dough kneading before fermentation to obtain the dough composition.

If the emulsifier is water-soluble, the amylase or the like may be dissolved and dispersed in water and then the emulsifier may be added. Further, fats and oils may be added as an additive to these components at appropriate times and added as an emulsion. It is preferable to add these obtained additives at the time of adding water to the dough kneading to obtain the dough composition. The liquid crystal state of the emulsifier here is a neat or gel-like dispersion in an aqueous solution, and is an emulsifier having any structure of a hexagonal structure, a cubic structure, a lamella structure or an inverse hexagonal structure, The α crystalline gel state is a form of a gelled emulsifier in the α crystalline state by embracing water. Also, liquid crystal, α
In order to stabilize crystals, stabilizers such as polyhydric alcohols, sugars and organic acid salts, thickeners such as starches, gelatin and gums, water retention agents and the like may be added in an appropriate combination. Further, various enzymes other than amylase, fats and oils, antioxidants, pigments, seasonings, flavors and the like may be added in an appropriate combination.

The mixing ratio of these amylase, emulsifier, water and the like is not particularly limited, but preferred are 0.01 to 5 parts by weight of amylase, 5 to 30 parts by weight of emulsifier and water. A mixture of 15 to 40 parts by weight is exemplified. The mixing method of these compositions is, for example, in the case of a liquid crystal state, first, all raw materials such as sugars, polyhydric alcohols, etc. are dissolved and dispersed in water or warm water except enzymes such as amylase and lipophilic emulsifiers. After that, the temperature is raised to about 60 ° C. with stirring with a mixer, and glycerin fatty acid monoester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, stearyl lactic acid and its salt, propylene glycol fatty acid ester, HLB 7 or less, which is an emulsifier that forms liquid crystals Polyglycerin fatty acid ester and the like are added to fully liquid crystal (hereinafter, abbreviated as an emulsifier aqueous phase portion). After that, cool it and disperse the enzymes evenly,
Obtain the desired composition. When the composition is prepared as an emulsified oil / fat composition, it is prepared, for example, by gradually adding the oil / fat to the emulsifier aqueous phase and mixing and emulsifying at about 60 ° C. The amount of fat or oil added is usually 5 to 10 relative to the emulsifier aqueous phase part.
0 parts by weight is preferred. If the amount of the oil / fat is less than 5 parts by weight, a sufficient effect cannot be obtained, and if it exceeds 100 parts by weight, emulsification tends to be difficult.

The enzyme may be added as it is if the dough composition is a dry product, or when the emulsified composition is kneaded into the dough composition, the enzyme is cooled to the composition. The method of adding powder to the aqueous phase part of the emulsifier, the method of adding after dispersion in cooled oil and fat, the method of adding powder afterwards to the composition as a powder, or after dispersing and dissolving in liquid sugar, sugar alcohol, etc. Any addition method may be used and is not particularly limited. Emulsified oil composition 1K
It is preferable to add it so that the amylase activity becomes 100 to 50,000 units in g. If it is less than 100 units, it is difficult to maintain the activity in the composition for a long period of time, and if it exceeds 50,000 units, the dough tends to be sticky and the work tends to be reduced.

The amount of the above composition added is preferably 1 to 20% by weight of the flour for obtaining the dough composition, and more preferably 2 to 10% by weight. If it is out of this range, the effect may be insufficient, or the cloth may become sticky. Further, in any method of adding the composition, it is more effective to add the composition before mixing. Bread is made by adding water to flour and mixing
The wheat protein gluten stretches and forms a network. In addition, the physical stress of mixing produces innumerable bubble nuclei in the dough. This retains carbon dioxide from yeast fermentation and expands, and bread with a fine texture is obtained. In order to interrupt the bread making process and preserve the dough, it is necessary to stop the yeast fermentation, and for this reason the dough is frozen or refrigerated. On the other hand, the bubble nucleus in the dough contains mainly nitrogen gas at the beginning of the baking process, and mainly carbon dioxide gas after that, but due to the decrease of the dough temperature due to freezing and refrigeration, It is considered that the carbon dioxide gas in the nucleus is mostly dissolved in the water in the dough and the bubble nucleus decreases. The decrease of bubble nuclei also leads to roughness of the inner phase and pear skin, which is considered to be one of the causes of poor quality of bread obtained from frozen and refrigerated dough. To suppress these,
The forcing method that does not take fermentation has been used empirically from the past, but the lack of flavor of bread is also a fatal defect because fermentation is not taken.

In the case of frozen dough, when the dough is further frozen and stored, a phase change in the dough, that is, ice crystals are generated from water as a liquid. It is conceivable that many of the following secondary changes occur inside the dough due to such ice crystal formation. That is, mechanical disruption of gluten network due to ice crystal structure formation, concentration increase of solution component due to dehydration accompanying ice crystal formation, pH change, SH-SS
These include exchange reaction, dehydration, protein denaturation due to hydrophobic binding, enzyme inactivation, and deterioration of dough due to leakage of reducing glutathione from yeast cells.

Although the details are unknown, fermentation is not carried out by using the fermented dough frozen under reduced pressure or the dried powdered product of the fermented dough in place of a part of the flour used. Even with the forcing method, the same rich flavor as in the ordinary bread-making method can be obtained. Further, unlike ordinary seeds, the influence of carbon dioxide gas is eliminated in advance by decompression treatment or drying, so that the elimination of bubble nuclei during dough cooling can be suppressed as compared with the recent frozen dough baking method in which fermentation is performed. Further, by adding an oxidant or amylase, the damaged starch in the wheat flour is decomposed to help the flax growth during baking, and the denaturation of gluten is prevented by the combined use of an emulsifier or the like to reinforce the network, whereby the above adverse effects can be reduced. as a result,
It is possible to add flavor to bread by the forcing method, which is a short-time bread making method, and it is possible to suppress the volume reduction of bread and the occurrence of pear skin during frozen refrigeration while improving the flavor in bread made from frozen refrigerated dough. it is conceivable that.

[0032]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. In the following description, the composition is “part by weight” unless otherwise specified. Preparation Example 1 The fermented dough dried and ground product had the composition shown in Table 1 as a basic composition.

[0033]

[Table 1]

The fermented dough was dried and pulverized under the following conditions: mixing: low speed 3 minutes, medium speed 2 minutes, kneading temperature 26 ° C., fermentation temperature and time 28 ° C. for 4 hours. The fermented dough thus obtained was rolled in a moulder to a thickness of about 5 mm, cut into suitable dough pieces of about 5 × 10 cm, and rapidly frozen in a blast freezer at −30 ° C. for 1 hour. It was Next, the obtained frozen dough was dried using a vacuum freeze dryer (model name: FD-10, manufactured by LABCONCO).
After freeze-drying treatment at a dough temperature of −30 ° C. and a reduced pressure of 300 millipascals for 3 days, it was ground in a coffee mill to obtain a powdered fermented dough dry-ground product. Ascorbic acid as an oxidizer was prepared and added so that the final amount of the flour was 300 ppm with respect to the flour during bread making, regardless of the amount of the fermented dough dried and ground product used during bread making. This fermented dough dried and crushed product was used by partially replacing wheat flour at the time of bread making and tested. Table 2
Then, a product obtained by adding ascorbic acid to a dried and crushed product of fermented dough was described as FDS.

Further, here, as the amylase, a glucoamylase preparation (trade name: glucozyme DB (manufactured by Nagase Seikagaku Corporation)) is used as an emulsifier, and a sucrose sugar fatty acid ester (hereinafter, SE, trade name S-1670, Mitsubishi Kagaku Foods). Manufactured by Co., Ltd. was used. Example 1 In the bread-making test, butter roll formulations shown in Table 2 (test groups A to
In F), molded dough was prepared under the conditions shown below and used for scratch and frozen dough tests.

[0036]

[Table 2]

Freeze-resistant yeast (trade name: Green Yeast, manufactured by Kanegafuchi Chemical Industry Co., Ltd., hereinafter referred to as Green Yeast) was used in the bread making test. For scratch, the dough obtained in the bread making test for frozen dough was not fermented but finally fermented and baked to make bread. Frozen dough is 4 in freezer at -30 ℃
Stored frozen for weeks. Thaw the frozen dough and proof (3
After the final fermentation was performed at 8 ° C. and a humidity of 80%), the mixture was baked. About the bread obtained with scratch and frozen dough,
Bread flavor, specific volume and internal phase were evaluated. For the frozen dough, the degree of pear skin was also evaluated.

The specific volume was measured 3 times for 12 breads per formulation (one set of 3) by the rapeseed substitution method, ie 3 for each of a total of 36 breads.
The average of the individual pieces was taken as the specific volume. Basically, the forcing method was used for the bread making method. This is because the purpose of the present invention is to provide a preferable flavor to breads produced by a short-time fermentation bakery method such as a forcing method.

The compounding and form of the additives are shown below.
The amylase agent was added to the dough composition so that the final amount of the flour would be 400 ppm when baking. SE was added to cold water with stirring and gradually heated up to 60 ° C., then cooled to obtain 10% by weight of SE gel, which was added to the dough when the dough composition was prepared and used. The amount of SE to be added was adjusted so that the final amount of flour was 0.3% by weight during baking.

Regarding the combined use of amylase and an emulsifier, first, a dough composition to which an emulsifier was added was prepared, and then an amylase agent was added to the final amount of 400 ppm of flour at the time of baking to prepare a sample. The bread making method is shown below. (Frozen dough baking process, butter roll compounding method) Mixing: low speed 2 minutes, medium speed 2 minutes, high speed 3 minutes, and then add oil and fat, and further mix for low speed 2 minutes, middle speed 2 minutes, high speed 3 minutes (kneading) Fermentation: 20 minutes Floor time: 15 minutes Division: 50g Molding: Molding with butter roll moulder Freezing: -30 ° C, 2 weeks Thawing: 4 in proofer (30 ° C, humidity 60%)
Thaw for 5 minutes Fermentation: 4 in proofer (38 ° C, humidity 80%)
Fermentation for 5 minutes Baking: 200 ° C., 10 minutes (frozen dough baking process, butter roll blending middle seed method) -Medium seed-Mixing: low speed 3 minutes, middle speed 2 minutes (upper temperature 26
Fermentation: 28 ° C, 120 minutes-Main kneading-Mixing: Low speed 2 minutes, medium speed 2 minutes, high speed 3 minutes, and then add oil and fat, and further mix for low speed 2 minutes, middle speed 2 minutes, high speed 3 minutes (kneading) Upper temperature 22 ℃) Floor time: 15 minutes Division: 50g Molding: Molding with butter roll molder Freezing: -30 ℃, 2 weeks Thawing: 45 minutes thawing in proofer (30 ℃, 60% humidity) Fermentation: proofing ( Fermentation at 38 ° C., 80% humidity for 45 minutes Baking: 200 ° C., 10 minutes Comparative Example 1 In the bread making test, to enhance the flavor as a comparison with the butter roll formulation (test group G) shown in Table 2 and the forcing method. Was used as a general method, and a molding dough was prepared under the same conditions as in Example 1 by the compounding of the intermediate seed method shown in Table 3 (test group H), and the samples were subjected to a scratch and frozen dough test. The middle seed method used 50% middle seed.

[0041]

[Table 3]

Tables 4 and 5 show the results of the bread making evaluation of the scratched and frozen butter rolls.

[0043]

[Table 4]

[0044]

[Table 5]

The pear skin and the inner phase in Tables 4 and 5 were evaluated according to the following criteria. 1) Degree of pear skin: XX; Very large ×; Large ○: Slightly conspicuous ◎; Almost unnoticeable 2) Internal phase: × ×; Very rough ×; Rough ○; Normal ◎; Good Also, bread flavor The evaluation results are shown below. Flavor evaluation of butter roll (scratch product) A: Delicious fermented odor Ant with soft and good mouthfeel B: Delicious fermented odor Ant soft and with good mouth melt C: Slightly powdery fermented odor D: Delicious fermented odor Ant Very soft rich taste E: Delicious fermented odor Ant Very soft and melts well in the mouth Strong taste F: Delicious fermented smell Ali Very soft and melts well in the mouth Strong taste G: Powdery fermented odor None Feeling hard H: Delicious fermented odor ant Soft and slightly sour butter roll (frozen product) Bread flavor evaluation A: Delicious fermented odor ant Slightly soft and melts well in the mouth B: Delicious fermented odor ant Slightly soft and melts in the mouth C: Slightly powdery Fermented odor Slightly light and slightly dull D: Delicious fermented odor E: Delicious fermented odor ant Soft and has a good mouthfeel F: Delicious fermented odor Ant is soft and has a good mouthfeel G: A powdery, fermented odor, dry and dry texture H: A delicious fermented odor, slightly soft Slightly sour
Both the scratched product and the frozen product, which were severely frozen, had a good appearance but a poor flavor. On the other hand, the bread of the middle class method of the test section H of Comparative Example 1 had good flavor and was delicious. However, the frozen products in Test Zone H were considered to be of low commercial value because they were unsightly breads with a lot of pear skin with severe freezing disorders. In comparison with these comparative examples, the test section B of Example 1 was the best in terms of flavor. When the dough composition was used in combination with an emulsifier and amylase, the specific volume increased, and the softness of the dough composition affected the texture improvement. By using the dough composition for frozen products, a favorable flavor can be obtained even though it is a forced method, and freezing disorders are considerably reduced as compared with the conventional method of enhancing the flavor. Furthermore, in the test sections DF of Example 1, the specific volume was increased by using the dough composition in combination with the emulsifier and amylase, and bread with good flavor and appearance could be obtained.

[0046]

As described above, by using the product of the present invention, the bread prepared by the short-time fermentation bakery method mainly consisting of the forcing method can be used for the fermentation such as the medium seed method and the liquid seed method. It can give a flavor that takes a long time. In addition, frozen dough has become possible to alleviate freezing disorders while providing a desirable flavor. This has enabled bakery workers to omit long fermentation in bread making, and for frozen dough, it has become possible to simultaneously enhance the flavor and overcome the problems of freezing, which have been issues for many years. Thus, the contribution of the present invention to the bread-making industry is extremely large.

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Claims (11)

[Claims] 1. A dough composition comprising a dried and crushed product of fermented dough and an oxidizing agent. 2. A dough composition, characterized in that 15 to 100% by weight of the flour used during bread making is replaced with a fermented dough dry and ground product, and an oxidizing agent. 3. The dried and pulverized fermented dough is deaerated under low temperature and reduced pressure and then frozen.
The dough composition described. 4. The dough composition according to claim 1, wherein the oxidizing agent is one or more selected from the group consisting of ascorbic acid, lipoxygenase and glucose oxidase. 5. The dough composition according to claim 1, further comprising an emulsifier. 6. The emulsifier is one or more selected from the group consisting of glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester. The dough composition according to item 6. 7. The dough composition according to claim 1, further comprising an amylase. 8. The dough composition according to claim 7, wherein the amylase is one or more selected from the group consisting of α-amylase, β-amylase, glucoamylase and isoamylase. 9. The dough composition according to claim 1, further comprising an oil and fat. 10. The dough composition according to claim 1, wherein the dough has a fermentation temperature of −7 ° C. to 35 ° C. and a fermentation time of 2 hours to 72 hours. 11. A method for producing bread, which comprises using the dough composition according to any one of claims 1 to 10 in a forcing method during bread making.