JPH0965822A - Production of refrigerated or frozen bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a dough, having a large bread volume and an appearance without any development of fisheyes and capable of providing the bread good in an inner phase, flavor and taste by adding a pregelatinized starch, ascorbic acids, calcium stearyllactate, etc., to grain flours such as wheat flour, providing a bread dough and then refrigerating and freezing the dough. SOLUTION: A pregelatinized starch, ascorbic acids and at least one of calcium stearyllactate, a sucrose ester of a fatty acid and gums to grain flours such as wheat flour and the resultant mixture is kneaded to produce a bread dough, which is then refrigerated or frozen in any stage after a step for kneading the dough to the time before baking or frying the dough in an oil.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a refrigerated bread dough or frozen bread dough, a method for producing the same, a bread-making improving agent used therein, a flour composition for bread making, and a bread using the refrigerated bread dough or frozen bread dough described above. On how to do. More specifically, the present invention has a large pan volume,
Moreover, it has a good appearance without the appearance of fish eyes,
And high-quality breads with excellent internal phase, flavor and taste,
Particularly, the present invention relates to a refrigerated bread dough or a frozen bread dough suitable for obtaining breads having a lean composition, a method for producing the same, a bread improving agent used therefor, and a bread flour composition.

[0002]

2. Description of the Related Art Breads age quickly and the flavor and texture of freshly baked bread are rapidly lost with the lapse of time after baking. It generally takes as long as 6 to 8 hours to prepare the final product breads after the bread dough is charged. Therefore, in order to provide delicious bread to consumers in a timely manner, it is necessary to work at night or early in the morning, which deteriorates the working conditions of workers engaged in the bread-making industry and reduces the bread-making cost. Inviting rises. In recent years, consumers' demand for fresh bread that is freshly baked or deep-fried is increasing, and moreover, the demand for consumers is also increasing with the increase and variety of bread types. At the same time, there is a growing demand to reduce the manufacturing cost of breads. In the bread-making industry, fresh breads that are freshly baked or deep-fried are being produced while rationalizing and reducing the labor required for high-mix low-volume production and bread manufacturing. It is required to solve the extremely severe problem of supplying consumers in a timely manner.

Then, as one of the methods for solving the above-mentioned problems, there is a use of a low temperature region in a bread making process. The use of the low temperature region in the baking process is roughly divided into two, one is a method usually called a refrigerating dough method and the other is a method called a frozen dough method.

The refrigerated dough method is a method of temporarily refrigerating bread dough to suppress or delay yeast fermentation. The refrigerated dough method further comprises (i) a refrigerated medium seed method in which the medium seed dough is kneaded and then fermented in a refrigerated state, and (ii) the dough at any time after the fermentation step and immediately after the dough dividing step. The dough ball refrigeration method for keeping in a refrigerated state and (iii) the molding refrigeration method for storing the molded dough at a refrigeration temperature are roughly classified. Among these methods, the above-mentioned molding refrigeration method (iii) has attracted attention in recent years. I am collecting. The reason is that the dough stored in the refrigerating device such as the dough conditioner by the molding refrigerating method is taken out from the refrigerating device at the store when it is needed, and the dough is fermented and then baked or fried. It is possible to provide fresh bread to people immediately and in a timely manner.

However, the above (i) to (iii)
In both of the refrigerated dough methods, the maximum refrigerated storage period of the dough is 2 days. This is because the fermentation of yeast is not completely stopped in a low temperature state such as refrigeration temperature, but the fermentation is gradually progressed, an unfavorable influence appears on the dough, and the quality of the final product obtained is deteriorated. In particular, when using a refrigerated dough method that uses a refrigerated dough, white blisters with a satin pattern, which are called fish eyes, often appear on the baked bread, and the bread volume decreases and the internal phase There is a problem that roughening of rice cake, reddish brown color, deterioration of flavor and taste are likely to occur. Among them, fish eyes have a large tendency to appear in so-called “lean” breads that contain a small amount of oils and fats such as French bread, and sugars, and products with fish eyes appear unattractive and have a commercial value. Markedly reduced.

As a conventional method for preventing the appearance of fish eyes in the refrigerated dough method, it is known to blend glycerin fatty acid ester and / or glycerin fatty acid organic acid ester in the refrigerated bread dough (Japanese Patent Laid-Open No. 63- No. 152935). However, with this method, although the appearance of fish eyes is reduced, the bread does not swell sufficiently and the volume of the bread becomes small.

[0007] For the purpose of obtaining breads of good quality by the refrigerating dough method, yeasts having a fermenting power at the refrigerating temperature significantly reduced as compared with ordinary yeasts, so-called refrigeration-resistant yeasts, etc. have been developed. . However, even if refrigeration-resistant yeast is used, it is not always possible to obtain high-quality breads, and an improved technique capable of producing higher-quality breads is required in the refrigeration dough method.

The other frozen dough method utilizing the low temperature region in the bread making process freezes the dough in the middle of the bread making process, suspends the bread making process, and thaws the dough as necessary. This is a method of restarting the process, and in the bread making industry, the frozen dough method has recently attracted attention from the viewpoints of streamlining production and improving working conditions by eliminating late-night work and early-morning work. The frozen dough method is (i) a block freezing method of freezing the dough after kneading, depending on the time when the dough is frozen,
It is roughly divided into four types: (ii) a divided freezing method of freezing the dough after division, (iii) a freezing method of freezing the dough after molding, and (iv) a frozen method of freezing the dough after proofing. It The frozen dough obtained by any of the methods (i) to (iv) described above passes through a distribution channel in a frozen storage state,
It is delivered to a bake-off shop, where it is thawed, and after undergoing the necessary steps, it is baked or fried to be the final product and placed in stores.

As described above, the frozen dough method has advantages in that it is possible to eliminate late-night work and early-morning work, achieve improved working conditions, and improve productivity. However, since the dough is exposed to a severe temperature condition of freezing, it has many problems as compared with the refrigerated dough method which is a mild low temperature state. One of the major problems caused by the frozen dough method is a problem caused by a freezing disorder of yeast, and the other is a problem caused by a freezing disorder of the dough itself. Yeasts having freezing resistance have been developed in recent years as a means of overcoming the freezing obstacles of yeasts, but their freezing resistance is not sufficient, and particularly because freeze-tolerant yeast cannot perform pre-fermentation, only breads with poor flavor can be obtained. This is a major drawback. In addition, for the purpose of improving the freezing resistance of the dough itself, attempts have been made to improve the flours used in the production of the dough, and in general, such as the addition of vital gluten or the use of high protein flour, Although the method of increasing the content is adopted, the sufficient effect is not obtained.

Further, for the purpose of improving freezing disorders in the frozen dough method, attempts have been made to improve the production process and to use a bread-making improving agent. For example, Japanese Unexamined Patent Publication No. 6-292498 discloses a method for producing a frozen dough, which is produced by fermenting a flour dough for 90 minutes, then rapidly freezing it in an environment at -40 ° C, and then storing it at a temperature of -20 ° C. Has been described. However, in the case of this method, although the life of the frozen dough is extended and the appearance of the breads is improved, there is a drawback that the flavor and taste of the breads obtained cannot be sufficiently good because the fermentation time is short. is there. Moreover, since a freezing temperature lower than the freezing temperature in the conventional frozen dough method is required and the dough needs to be rapidly frozen, excessive refrigeration equipment is required, which significantly increases the cost in terms of equipment and energy. There is a problem of doing.

A number of inventions using a bread-making improving agent have been proposed for the purpose of improving freezing disorders in the frozen dough method, and specifically, (1) a method of adding sodium lactate (JP-A-58). No. 2020937); (2) Method of adding a water-soluble melting point depressant consisting of monohydric and / or polyhydric alcohol (Japanese Patent Laid-Open No. 59-106251); (3) Sodium lactate, sodium malate and Method of adding one or more organic acid salts of sodium citrate and glucose (JP-A-59-220146); (4) Wheat gluten, emulsifier, alginic acid or its derivative, xanthan gum, cysteine, sodium hypochlorite , A method for adding proteolytic enzyme, lactic acid, lactate, etc. (JP-A-61-252226); (5) β
A method of adding a dispersant such as -1,4-glucan and xanthan gum and a disintegrating agent such as sucrose (JP-A-61-28).
No. 5945); (6) Chemical swelling agents such as sodium hydrogen carbonate and glucono delta lactone, sugars such as glucose and xylose, salts, alcohols, etc. are added at a specific temperature (-14.0 ° C to -8. Freezing at 6 ° C. (JP-A-62-181730); (7) Method of adding an ice crystal modifier consisting of collagen hydrolysis (JP-A-62-285773); (8) Indigestion Method of adding soluble polysaccharide and / or yeast non-assimilating sugar (JP-A-5-252858); (9) Carboxymethyl cellulose, salts thereof, carboxymethyl starch and one or more of salts thereof, optionally L- Method of adding together with ascorbic acid (JP-A-6-181676)
Gazette); (10) A method of adding ascorbic acid and malt powder together with gum powder in some cases (JP-A-7-81).
59).

However, the above (1) to (10)
According to the conventional method mentioned above, breads such as pastry products, which are generally referred to as “rich mixture” with a large amount of sugar, fats and oils, improve the freezing disorder, but French bread and Breads with a lean composition such as rolls with a small amount of sugar and fats and oils do not sufficiently improve the freezing damage, and the appearance of the bread after baking,
The internal phase, flavor, taste and bread volume are not sufficiently good, and in particular, the appearance of fish eyes cannot be prevented.

That is, problems in the refrigerating dough method and the frozen dough method include reduction in bread volume, rough internal phase,
Examples include burnt reddish brown color, poor appearance due to appearance of white blisters called fish eyes, and deterioration of flavor and taste. And, the above-mentioned problem becomes larger as the refrigeration or freezing is performed in the latter stage of the bread making process, that is, as the fermentation time becomes longer, and the bread having a lean composition is more preferable than the bread having a rich composition. Grows larger. Therefore, many conventional proposals aimed at preventing the deterioration (deterioration) of the bread quality in the refrigerated dough method and the frozen dough method employ the short-time fermentation method. Due to the short length, the flavor and taste of the breads obtained will be inferior. In addition, if refrigeration or freezing is performed at an early stage of the bread making process in order to overcome various obstacles such as those caused by refrigeration or freezing, it usually takes a long time after returning to fermentation or after defrosting. There is a contradiction that time is required and the original purpose of the refrigerated dough method and the frozen dough method cannot be achieved, such as simplicity and rationalization.

[0014]

From the above point of view, the applicant has found that fish eyes do not appear in breads after baking, and the bread volume is sufficient, and the appearance, internal phase, flavor and taste of bread are Research has been conducted for the purpose of developing a refrigerated dough method and a frozen dough method that can provide good breads in all. As a result, when breads are produced by a refrigerating dough method or a frozen dough method using a specific bread-improving agent containing ascorbic acid, a specific amino acid or a salt thereof, alum and a specific emulsifier, the fish eyes are There is no appearance of, and the bread volume is large, the appearance,
It was found that breads having excellent internal phase, flavor and taste can be obtained, and the application was filed earlier (Japanese Patent Laid-Open No. 5-49384).
This method developed by the applicant can be effectively used for both breads with a rich composition and breads with a lean composition, and particularly breads with a lean composition can be prepared by a refrigerating dough method or a frozen dough method. It exhibits a particularly excellent effect when manufactured.

Based on the above invention developed by the present applicant, the present inventors have further researched the refrigerated dough method and the frozen dough method. As a result, at least one of pregelatinized starch, ascorbic acid, and calcium stearyl lactate, sucrose fatty acid ester and gums.
Even when bread is produced by a refrigerating dough method or a frozen dough method using seeds, fish eyes do not appear, the bread volume is large, it has a good appearance without blistering, and the film is It was found that extremely high-quality breads having a thin, uniform and good internal phase and excellent in flavor and taste can be obtained, and their excellent effect is only in breads with a rich composition. However, I found that the same applies to lean breads. Moreover, in the case of this method found by the present inventors, refrigeration or freezing of the bread dough, even if performed at any stage from after the dough kneading step before baking or before frying, the appearance of fish eyes is prevented, It was found that breads excellent in bread volume, appearance of breads, internal phase, flavor, taste, etc. were obtained, and the present invention was completed based on these findings.

Therefore, according to the present invention, (a) pregelatinized starch, (b) ascorbic acid, and (c) at least one of calcium stearyl lactate, sucrose fatty acid ester and gums are added to flours such as wheat flour. And kneading the dough to knead the dough, and refrigerating or freezing the dough at any stage after the dough kneading step to before baking or before frying. And this invention includes the refrigerated bread dough or frozen bread dough obtained by the said manufacturing method.
The present invention also includes a method for producing breads using the above-mentioned refrigerated bread dough or frozen bread dough.

Further, the present invention provides (a) pregelatinized starch, (b)
A bread-making improving agent comprising ascorbic acid and at least one of (c) calcium stearyl lactate, sucrose fatty acid ester and gums.
And this invention contains (a) pregelatinized starch, (b) ascorbic acid, and (c) at least 1 sort (s) of calcium stearyl lactate, sucrose fatty acid ester, and gums, The bread wheat flour characterized by the above-mentioned. It is a composition.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The pregelatinized starch used as the component (a) in the present invention is α
Any starch can be used as long as it is modified, and the kind and production method of starch are not limited. Examples of the pregelatinized starch used in the present invention include wheat starch, corn starch,
Above-ground grains such as rice starch, tapioca starch, rhizome starch such as potato starch, sweet potato starch, and waxy species of the above-mentioned starches (glutinous species) and the like can be mentioned as gelatinized. The pregelatinized starch may be used alone or in combination of two or more kinds. Among them, α-tappioca starch and / or α-potato potato starch are particularly preferably used.

The method for gelatinizing the gelatinized starch used in the present invention is not particularly limited. The pregelatinized starch can be obtained, for example, by heat-treating the starch in the presence of water, chemically treating the starch with a swelling reagent such as calcium nitrate or sodium hydroxide, or the like. It may be manufactured by any method. In the present invention, when the starch is observed as a pregelatinized starch with a polarization microscope or an X-ray microscope equipped with a polarizer and an analyzer, a cross-shaped pattern unique to the starch (β-starch not pregelatinized) ( It is preferable to use pregelatinized starch in which the polarization cross or X-ray interference ring is generally lost by 50% or more. In the case of starch in which the degree of polarization cross or disappearance of the X-ray interference ring is less than 50%, the gelatinization is not sufficient, so that fish eyes are likely to appear in the finally obtained breads.

The amount of pregelatinized starch used is 100 parts of bread flour.
The amount is preferably 0.5 to 5 parts by weight,
It is more preferably 1 to 3 parts by weight. If the amount of pregelatinized starch used is less than 0.5 parts by weight per 100 parts by weight of bread flour, it is difficult to prevent the appearance of fish eyes, and the breads obtained have a small bread volume. In terms of appearance, internal phase, flavor, taste, etc., it is difficult to obtain satisfactory results. On the other hand, when the amount of the pregelatinized starch used exceeds 5 parts by weight with respect to 100 parts by weight of the bread flour, the spreadability of the dough is reduced and the adhesion of the dough is increased, resulting in poor workability during baking. As the amount decreases, fish eyes tend to appear in the resulting breads.

The ascorbic acid used as the component (b) in the present invention means L-ascorbic acid, dehydroascorbic acid or salts thereof, and one or more of them may be used. . The amount of ascorbic acid added is 1 with respect to the weight of bread flour.
It is preferably -100 ppm, more preferably 5-30 ppm. The amount of ascorbic acid added is
If it is less than 1 ppm with respect to the weight of the bread flour, it is difficult to prevent the appearance of fish eyes, and the breads obtained have a small bread volume, appearance, internal phase, flavor,
It is difficult to obtain a sufficiently good taste. on the other hand,
When the amount of ascorbic acid added exceeds 100 ppm with respect to the weight of the bread flour, the tensile strength of the dough becomes too strong and the dough is difficult to knead, and moreover the resulting breads tend to be cut easily. The flavor and taste are also likely to deteriorate.

In the present invention, the above-mentioned component (a) is used.
And, together with the component (b), one or more of stearyl lactate calcium, sucrose fatty acid ester and gums are used as the component (c). The method for producing calcium stearyl lactate used as the component (c) in the present invention is not particularly limited, but calcium stearyl lactate is generally produced by allowing calcium stearate to act on lactic acid, and therefore, the main component is stearyl lactic acid calcium salt, It is often obtained in the form of a mixture of it and its related acids and their calcium salts. Therefore, the calcium stearyl lactate used in the present invention is
It may be a high-purity one consisting of calcium salts of stearyl lactic acid, but is not limited thereto, and may be a mixture of calcium salts of stearyl lactic acid as a main component and its related acids and calcium salts thereof. .

The type of sucrose fatty acid ester used as the component (c) in the present invention is not particularly limited, and any sucrose fatty acid ester that can be used in foods can be used. Among them, HLB (Hydrophile-Lypophile B
A sucrose fatty acid ester having an alance of 11 or more is preferable from the viewpoints of preventing the appearance of fish eyes, improving other bread quality, and workability of the dough, and a sucrose fatty acid ester having an HLB of 14 or more is more preferably used.

The type of gums used as the component (c) in the present invention is not particularly limited, and any gum that can be used in foods can be used. For example, locust bean gum, xanthan gum, guar gum, tamarind gum. The gums may be used alone or in combination of two or more. Among them, locust bean gum is particularly preferably used in the present invention.

In the present invention, as the component (c), only one type of the above-mentioned calcium stearyl lactate, sucrose fatty acid ester and gums may be used, or two or more types may be used in combination. Especially when using the refrigerated dough method,
As the component (c), it is preferable to use calcium stearyl lactate or sucrose fatty acid ester, respectively, or to use both in combination, and when the frozen dough method is used, the component (c) is stearyl lactate calcium,
It is preferable to use sucrose fatty acid ester and gums in combination.

The amount of component (c) used is 0.1 to 2 parts by weight of calcium stearyl lactate per 100 parts by weight of bread flour when calcium stearyl lactate is used alone as component (c). Is preferably used in a ratio of 0.5 to 1.5 parts by weight, more preferably 0.5 to 1.5 parts by weight. Moreover, when sucrose fatty acid ester is used alone as the component (c), bread flour 100
The sucrose fatty acid ester is preferably used in a ratio of 0.1 to 2 parts by weight, more preferably 0.5 to 1.5 parts by weight, based on parts by weight. Further, when gums are used alone as the component (c), it is preferable to use gums in a proportion of 0.1 to 5 parts by weight relative to 100 parts by weight of bread flour, and 1 to 3 parts by weight. More preferably, it is used in a proportion of parts.

Further, when two or more kinds of calcium stearyl lactate, sucrose fatty acid ester and gums are used in combination as the component (c), preferred use of each of the above-mentioned components depending on the relative amount of each component. The addition amount of each component may be calculated and determined based on the ratio. In the present invention, when the use ratio of the component (c) is less than the above lower limit value, it becomes difficult to prevent the appearance of fish eyes, and the breads obtained have a small bread volume, appearance, internal phase and flavor. , It is difficult to obtain a sufficiently good taste. On the other hand, when the proportion of the component (c) used is more than the above-mentioned upper limit value, the spreadability of the dough is lowered and the workability tends to be poor, and the breads obtained do not have a good baking color. It tends to have a dull and poor appearance, and also has poor flavor and taste.

The above-mentioned component (a) (calcium stearyl lactate), component (b) (ascorbic acid) and component (c) can be added to bread flour together with other components, respectively, even if they are added in advance to the dough. Bread ingredients such as flours for bread may be added individually at the time of kneading, or may be prepared by mixing the three components (a) to (c) in a predetermined ratio in advance. It may be added to. In addition, the components (a) and (c) are added to bread flour in advance, and the ascorbic acid of the component (b) is added in an amount of 150 parts by weight or more per 100 parts by weight of the ascorbic acid immediately before the kneading of the dough starts. When the dough is manufactured by dissolving it in water and adding it to bread-making ingredients such as bread flour, the appearance of fish eyes is large and the bread volume is large, and the appearance, internal phase, flavor, and taste are also particularly excellent. Breads are particularly preferable because they can be obtained by a refrigerating dough method or a frozen dough method.

In addition, in the above, the mixture prepared by mixing the three components (a) to (c) in a predetermined ratio before being added to other raw materials such as bread flour is a bread-making product. As an improver, apart from other ingredients such as bread flour,
It can be stored, distributed and sold on its own, and therefore the present invention includes within the scope of the present invention a bread-making improver which comprises three of component (a), component (b) and component (c). The blending ratio of the component (a), the component (b) and the component (c) in this bread-making improving agent can be determined based on the above-mentioned preferable use ratio of each component to the bread flour, and for example, (a ) :( b) :( c) in a weight ratio of [about 0.5 to 5]: [about 1 × 10 ⁻⁴ to 1 × 10 ⁻² ]: [about 0.1 to 5] [however, the component ( When c) is calcium stearyl lactate and / or sucrose fatty acid ester, it is about 0.
1-2], the components (a) to (c) may be mixed.

In the present invention, any of the flours used in ordinary bread can be used as the bread flour, and it is not particularly limited. For example, bread flour, whole grain flour, rye flour, oat flour, corn flour, Pregelatinized starches, dietary fibers, mixed powders thereof, etc. can be used, and cereal flours for bread can be appropriately selected and used according to the kind of the intended bread, etc. Wheat flour is most preferably used. When bread flour is used, any ordinary bread flour can be used without any particular limitation. As the bread flour, for example, Canadian hard red spring wheat (brand name "Canadian Red Spring Wheat N"
o. 1)), American hard red spring wheat (brand name "Dark Northern Spring Wheat") and other flours obtained from wheat, but of course for bread obtained using other wheat ingredients. Wheat flour can also be used.

The type of yeast used in the present invention is not particularly limited, and any yeast conventionally used in the refrigerating dough method or the frozen dough method can be used. For example, general-purpose yeast, freeze-tolerant yeast, and cold-tolerant. Any of yeast, dry yeast and instant yeast can be used. In that case, if you want to delay baking further according to demand for dough fermented to the stage that can be baked by proof fermentation
It is preferable to use a general-purpose yeast and a refrigeration-resistant yeast in combination to produce a refrigerated bread dough, or to use a general-purpose yeast and a freeze-resistant yeast in combination to produce a frozen bread dough. The amount of yeast is not particularly limited and may be a necessary amount depending on the bread making method and the type of bread, but generally 2 to 5 parts by weight of yeast per 100 parts by weight of bread flour. It is preferable to mix them in a ratio of.

Further, in the present invention, conventionally used salt according to the type of bread and the method of baking, sugar and other sugars, oils and fats such as shortening, butter and margarine; malt powder and malt Syrup; yeast food; vital gluten; skimmed milk powder, whole milk powder, cheese powder, yogurt powder, whey powder, and other dairy products; eggs and egg products; legume powder; vitamins; minerals; ammonium chloride, calcium carbonate, sulfuric acid 1 of other additives such as calcium, calcium dihydrogen phosphate, ammonium sulfate
One kind or two or more kinds may be used if necessary, and particularly better results can be obtained by adding malt powder, malt syrup, yeast food, yeast food for frozen dough and the like.

In the present invention, the amount of water used for bread making is not particularly limited, and the same amount of water as in the ordinary bread making method can be used.
About 40-80 parts by weight of water are used per 0 parts by weight.

The bread making method used in the refrigerating dough method or the frozen dough method of the present invention is not particularly limited, and may be either a direct kneading method or a medium seed method which is a usual bread making method, or another method such as a quick-crop method. A baking method may be used. Among them, the direct kneading method is preferable because it is possible to exert more excellent effects in terms of preventing the appearance of fish eyes, the volume of breads obtained, and other qualities. When the middle seed method is used, the components (a) to (c) described above may be added to only one of the middle seed dough and the main kneaded dough, or may be added to both of them. Alternatively, the component (b) (ascorbic acids) is added to either the intermediate dough or the kneaded dough, and the remaining components (a) and (c) are added to the component (b) (ascorbic acids). It may be added to the other dough. In that case, component (b)
(Ascorbic acid) is added to the intermediate seed dough to prepare the component (a)
And when the component (c) is added to the kneaded dough,
A better effect can be obtained.

When the dough is produced by adding the above-mentioned components (a) to (c) together with other components as necessary, the usual kneading method and kneading device used in the production of bread dough are used. You can do it without any restrictions. Then, the bread dough produced above is refrigerated or frozen at any stage after the dough kneading step to before baking or fried to produce a refrigerated bread dough or a frozen dough. More specifically, immediately after the dough kneading step (immediately after kneading the intermediate seed dough in the case of the intermediate seed method or just after kneading the main kneaded dough), immediately after fermentation, immediately after the division, immediately after the rounding step, the molding step Immediately after, before the final fermentation (proofing) step, or after the final fermentation (proofing) step and before baking or frying, the dough can be refrigerated or frozen to produce refrigerated bread dough or frozen bread dough. . Among them, the molded dough is refrigerated (usually −
When the present invention is carried out by adopting a molding refrigeration method of ferro-fermenting at about 5 ° C to 10 ° C), a molding freezing method of freezing the dough after molding, or a frozen freezing method of freezing the dough after roasting, the fish eye is obtained. Is preferable, and the bread volume is large, and breads excellent in appearance, internal phase, flavor, taste, etc. can be more favorably obtained.

In the above, in the production of the refrigerated bread dough, a refrigerating temperature of about -5 ° C to 10 ° C can be usually adopted, but the refrigerating is performed under the atmospheric temperature condition of about 0 to 7 ° C to carry out the fermentation. It is preferable to suppress or delay. Further, when producing frozen bread dough, the dough temperature is lowered to the freezing temperature of the dough (usually −10 ° C. or lower) and frozen storage is performed. And when producing frozen dough,
It is most preferable to rapidly freeze the dough at an ambient temperature of -30 ° C to -40 ° C and then store the frozen dough at an ambient temperature of about -20 ° C from the viewpoint of obtaining high-quality breads. . The refrigerating method and apparatus and the freezing method and apparatus for producing the refrigerated bread dough or the frozen dough are not particularly limited, and a refrigerator, a retarder, a dough conditioner and the like can be used. The above-mentioned refrigerated bread dough and frozen bread dough can be stored, distributed, and sold in a refrigerated state or a frozen state, and in that case, the dough is appropriately refrigerated or frozen, or after refrigerated or frozen, as needed. Can be packaged.

The refrigerated bread dough or frozen bread dough obtained as described above is purchased by each retail store or consumer, stored in the refrigerating apparatus or the freezing apparatus, taken out when necessary, and the subsequent bread making process is performed. By carrying out the process, freshly baked or deep-fried breads can be manufactured very easily and in a short time in a timely manner. And, especially in the case of the molding refrigeration method of refrigerating the dough immediately after molding, if the proof fermentation in the refrigeration process is performed using equipment such as a dough conditioner that can set the ambient temperature and humidity, Fermentation can be adjusted, and it is convenient because the final product completion time can be set in advance. Also, in the case of the above-mentioned molding freezing method or proofing method, if the frozen dough is taken out from the freezing facility and thawed at room temperature, it may be returned to a normal fermentation device to perform proofing, It is convenient to put the product in a facility such as a conditioner that can control the ambient temperature and humidity to perform thawing and fermentation so that the final product completion time can be set in advance.

The present invention is directed to the production of either bread with a low content of oils and fats or sugars and bread with a high content of oils and sugars. In any of the breads, fish eyes do not appear, the bread volume is large, and breads excellent in appearance, internal phase, flavor, taste, etc. can be obtained. According to the present invention, breads such as, but not limited to, one loaf, square bread, pullman bread, baguette, glycini, french bread, live red; hard rolls such as hard rolls, kaiser rolls, wiener rolls, plechien and the like. Soft rolls such as soft roll, brioche, croissant, crescent, butter roll, sweet roll; sweet dough such as coffee cake, apple roll, stollen; buns; muffins; bean paste, jam bread, cream bread, chocolate bread It is possible to produce confectionery breads such as melon bread; fried breads such as curry bread and donut bread; Chinese buns and other steamed breads. Among them, the present invention is particularly suitable for the production of lean bread having a small amount of fats and sugars and sugars, for example, bread, French bread, other breads, hard rolls, soft rolls, and the like, Those breads having the above-mentioned excellent properties can be obtained.

[0039]

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited thereto.

Example 1 (1) Pregelatinized starch (pregelatinized corn starch; "CF-900" manufactured by Matsutani Chemical Co., Ltd.), ascorbic acid (manufactured by Kokusan Kagaku Co., Ltd.), locust bean gum (CESALPINIA FOOD SPA)
"CESALPINIA LBG L-4 / S"), calcium stearyl lactate (Musashino Chemical Research Institute), sucrose fatty acid ester (HLB value 17; Mitsubishi Kasei Foods "Lyoto Sugar Ester") are listed in Table 1 below. Baking improvers 1 to 20 (corresponding to comparative examples) and bread making improvers 21 to 27 (corresponding to examples) are mixed in proportions.
Was prepared respectively. (2) Wheat flour for bread (“King” manufactured by Nisshin Seifun Co., Ltd.), general-purpose yeast (manufactured by Oriental Yeast Co., Ltd.), salt (manufactured by Naruto Salt Industry Co., Ltd.), yeast food for frozen dough (“Dough” manufactured by Sun Flavor Co., Ltd.) Frost "), malt powder (manufactured by Oriental Yeast Co., Ltd.), sugar (manufactured by ITOCHU Sugar Co., Ltd.), shortening (manufactured by Miyoshi Yushi Co., Ltd.), and the bread improver prepared in (1) above, and the results are shown in Table 2 below. The breadmaking mix of the French bread shown was performed. (3) Using the bread making composition of (2) above, Table 3 below.
According to the bread making process of French bread shown in FIG. (4) The bread volume of the French bread obtained in (3) above was measured by the rapeseed seed replacement method, and the quality of the French bread was evaluated according to the evaluation criteria shown in Table 4 below, and the average value was taken. As a result, it was as shown in Table 5 below.

[0041]

[Table 1]

[0042]

[Table 2] French bread making mix Bread flour 1000 g Shortening 10 g General-purpose yeast 30 g Malt powder 10 g Yeast food 10 g Water 620 g Food salt 20 g Bread improver Amount shown in Table 1 (g) Sand sugar 10 g

[0043]

[Table 3]

[0044]

[Table 4] [French bread quality evaluation criteria] Score: Evaluation content ○ Appearance : 5 points: Shiny, the coop stretches neatly and has no fish eyes 4 points: Coop stretches and has no fish eyes 3 points: The coop stretch is slightly inferior and fish eyes 2 points: Many fish eyes appear 1 point: Many fish eyes appear, the surface is rough, and there is no gloss ○ Internal phase : 5 points: Eyes are large, glossy, and vigorous. 4 points: Eyes are large, but slightly clogged. 3 points: Slightly thick film, slightly clogged. 2 points: Thick film, slightly clogged. Clogged 1 point: Matteless, small eyes, and significantly clogged ○ Flavor / Taste : 5 points: Chewy, good flavor, and melts in the mouth 4 points: Slightly elastic and good flavor 3 points: Slightly soft and bread-like elasticity 2 points: Poor elasticity , Slightly dumpling and hard and sticky 1 point: Remarkably inferior in flavor and texture, and strongly sticky

[0045]

[Table 5]

From the results in Table 5 above, together with pregelatinized starch [component (a)] and ascorbic acid [component (b)],
Experiment in which French bread is produced by the frozen dough method (freezing method) using the bread improvers 21 to 27 containing at least one of calcium stearyl lactate, sucrose fatty acid ester and gum as the component (c). In Examples 22 to 28, the obtained French bread has a large bread volume, has a good appearance without the appearance of fish eyes, and is excellent in the internal phase, flavor and taste. Recognize. On the other hand, pregelatinized starch [component (a)], ascorbic acid [component (b)] and component (c) (calcium stearyl lactate, sucrose fatty acid ester and / or gum)
Baking improver lacking at least one of the
In the case of the comparative examples of Experiment Nos. 1 to 21 in which French bread is produced by the frozen dough method (freezing method after roasting) using 20, the obtained French bread has a small bread volume and many fish eyes appear. However, the appearance is poor, and in addition, the internal phase, flavor and taste are significantly inferior.

Example 2 (1) The same pregelatinized starch, ascorbic acid and locust bean gum used in Example 1 were added to wheat flour for bread (“Camellia” manufactured by Nisshin Seifun Co., Ltd.). 7 was added in the proportion shown in Table 7, and the same kneading step to molding step as in the bread making process for French bread shown in Table 3 above were carried out using the bread making composition for French bread shown in Table 6 below. In addition, the general-purpose yeast, yeast food, salt and malt powder in the bread making formulation shown in Table 6 were the same as those used in Example 1, and the freeze-tolerant yeast was that of Oriental Yeast Co., Ltd. (2) Next, the molded dough obtained in (1) above is put in a shock freezer in which the internal atmosphere temperature is set to −30 ° C. for 2 hours to be sufficiently frozen, and then taken out from the shock freezer, Put it in a Styrofoam container,
It preserve | saved for 2 weeks in the freezer which set the internal temperature to -20 degreeC (molded frozen dough method). (3) The frozen dough obtained in (2) above was taken out of the freezer after 2 weeks and thawed at room temperature for 2 hours, and then kept in a proofer at an ambient temperature of 30 ° C. and a relative humidity of 65% for 60 minutes, and then on the surface. A French bread was produced by adding a coup and baking at a temperature of 210 ° C. for 20 minutes while introducing steam. (4) The bread volume of the French bread obtained in (3) above was measured by the rapeseed replacement method, and the quality of the French bread was evaluated according to the evaluation criteria shown in Table 4 above. When taken, it was as shown in Table 7 below.

[0048]

[Table 6] French bread making mix Bread flour 1000 g Food salt 20 g General-purpose yeast 18 g Malt powder 10 g Freeze-tolerant yeast 12 g Water 620 g Yeast food 10 g Bread improver Amount (g) shown in Table 7, Table 8 or Table 9

[0049]

[Table 7]

From the results of Table 7 above, breads are produced by the frozen dough method by adding gums as the component (c) together with the pregelatinized starch [component (a)] and the ascorbic acid [component (b)]. Ascorbic acids are used in the amount of 1 to 100 ppm, and the flour 10
When 0.5 to 5 parts by weight of pregelatinized starch and 0.1 to 5 parts by weight of gums were added to 0 parts by weight (in the case of experiment numbers 42 to 55 in Table 7), the bread volume was increased. It can be seen that breads (French bread) which are large and have a good appearance without the appearance of fish eyes and which are excellent in the internal phase, flavor and taste are obtained.

Example 3 (1) The same pregelatinized starch, ascorbic acid and calcium stearyl lactate used in Example 1 were added to wheat flour for bread (“Lis d'or” manufactured by Nisshin Seifun Co., Ltd.). 8
Was added at a ratio shown in Table 1 and the same process as (1) to (3) of Example 2 was performed using the bread making composition of French bread shown in Table 6 above to produce French bread. (2) The bread volume of the French bread obtained in (1) above was measured by the rapeseed seed replacement method, and the quality of the French bread was evaluated according to the evaluation criteria shown in Table 4 above. When taken, it was as shown in Table 8 below.

[0052]

[Table 8]

From the results of Table 8 above, breads were produced by the frozen dough method by adding calcium stearyl lactate as the component (c) together with the pregelatinized starch [component (a)] and the ascorbic acid [component (b)]. When doing this, add 1 to 100 pp of ascorbic acid to the weight of flour.
m, and 100 parts by weight of wheat flour, 0.5 to 5 parts by weight of pregelatinized starch and 0.1 parts of calcium stearyl lactate.
~ 2 parts by weight (Experiment No. 70 in Table 8 ~
In the case of No. 83), it is found that breads (French bread) having a large bread volume, good appearance without the appearance of fish eyes, and excellent in internal phase, flavor and taste are obtained.

Example 4 (1) The same pregelatinized starch, ascorbic acid and sucrose fatty acid ester used in Example 1 were added to wheat flour for bread (“Risdol” manufactured by Nisshin Seifun Co., Ltd.) as follows. The ingredients were added in the proportions shown in Table 9 and using the bread-making composition of French bread shown in Table 6 above (however, instead of "Dough Frost" manufactured by Sun Flavor Co. as yeast food, "Jaase manufactured by Nisshin Seifun Co., Ltd." Freeze "), and (2) of Example 2
French bread was produced by performing the same steps as in (3). (2) The bread volume of the French bread obtained in (1) above was measured by the rapeseed seed replacement method, and the quality of the French bread was evaluated according to the evaluation criteria shown in Table 4 above. When taken, it was as shown in Table 9 below.

[0055]

[Table 9]

From the results shown in Table 9 above, sucrose fatty acid ester was added as component (c) together with pregelatinized starch [component (a)] and ascorbic acid [component (b)] to prepare breads by the frozen dough method. In the production, 1 to 100 ppm of ascorbic acid is added to the weight of the flour, and 0.5 to 0.5 parts of the pregelatinized starch is added to 100 parts by weight of the flour.
When 5 parts by weight and sucrose fatty acid ester were added in a ratio of 0.1 to 2 parts by weight (in the case of Experiment Nos. 98 to 111 in Table 9), the bread volume was large and no fish eyes appeared and a good appearance was obtained. It can be seen that breads (French bread) which have the excellent internal phase, flavor and taste are obtained.

Example 5 (1) The same pregelatinized starch, non-pregelatinized potato starch (manufactured by Hokuren), corn starch (manufactured by Sanwa Starch Industry Co., Ltd.) and tapioca starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) used in Example 1 were used. ), Wheat starch (manufactured by Nagata Sangyo Co., Ltd.), the same ascorbic acids used in Example 1, dehydroascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd.), the same calcium stearyl lactate used in Example 1, sucrose Fatty acid ester, guar gum (POLYP
RO), xanthan gum (manufactured by Dainippon Pharmaceutical) and sodium alginate (manufactured by Kimitsu Chemical Industry) are shown in Table 10 below.
Each of the bread improvers was prepared by mixing the amounts shown in Table 1 below. (2) Flour for bread (“Million”, manufactured by Nisshin Seifun Co., Ltd.), general-purpose yeast (manufactured by Oriental Yeast Co., Ltd.), yeast food (“High Oricon” manufactured by Oriental Yeast Co., Ltd.), unsalted butter (manufactured by Snow Brand Milk Products Co., Ltd.), Using butter sugar (made by ITOCHU Sugar Co., Ltd.), salt (made by Naruto Shigyo Co., Ltd.), and shortening (made by Miyoshi Yushi), the butter roll bread mix shown in Table 11 below was prepared. (3) With respect to the bread-making composition of butter roll prepared in (3) above, the bread-making improving agent prepared in (1) above, and ascorbic acid and / or dehydroascorbic acid are mixed in the proportions shown in Table 14 below. [Wherein the ascorbic acids and / or dehydroascorbic acid added here are those added separately from the ones used in the preparation of the bread improver in (1) above], and the moldings shown in Table 12 below. Butter rolls were manufactured according to the butter roll baking process according to the refrigeration method. (4) The bread volume of the butter roll obtained in (3) above was measured by the rapeseed seed replacement method, and the quality of the butter roll was evaluated according to the evaluation criteria shown in Table 13 below, and the average value was taken. As a result, it was as shown in Table 14 below.

[0058]

[Table 10]

[0059]

[Table 11] Butter roll bread mix Bread flour 1000 g Shortening 50 g General-purpose yeast 35 g Unsalted butter 100 g Yeast food 2 g Water 470 g Food salt 15 g Bread improver Amount shown in Table 10 (g) Sand sugar 120 g

[0060]

[Table 12]

[0061]

[Table 13] [Butter roll quality evaluation criteria] Score: Rating Content ○ External appearance : 5 points: Glossy, good fabric connection, no fish eyes 4 points: Good fabric connection, no fish eyes 3 points: Slightly fabric connection Inferior, fish eyes appeared slightly 2 points: Inferior connection of fabrics, many fish eyes appeared 1 point: Dull and dull with remarkable appearance of fish eyes ○ Internal phase : 5 points: The film is thin and stretches vigorously 4 points: The film is thin and stretches, but it is moderately soft 3 points: The film is slightly thin, but the bottom is slightly submerged 2 points: The film is Thick and inferior in elongation 1 point: Remarkably thick film and inferior in elongation ○ Flavor / Taste : 5 points: Flavorful, elastic, soft and melts in the mouth 4 points: Resilient and slightly soft 3 points: Slightly elastic but slightly soft 2 points: Slightly heavy, slightly dumpling-like and hard and sticky 1 point: Poor melting in the mouth, heavy and dumpling-like taste

[0062]

[Table 14]

From the results in Table 14 above, together with pregelatinized starch [component (a)] and ascorbic acid [component (b)],
In the examples of Experiment Nos. 123 to 131 in which at least one of calcium stearyl lactate, sucrose fatty acid ester and gums is added as the component (c) to produce butter roll by a molding refrigeration method, the obtained butter roll is obtained. However, the bread volume is large, the appearance of fish eyes does not appear, and the appearance is good, and the internal phase, flavor and taste are also excellent. On the other hand, pregelatinized starch [component (a)], ascorbic acid
Experiment number in which butter roll is produced by a molding refrigeration method without using at least one component of [component (b)] and component (c) (calcium stearyl lactate, sucrose fatty acid ester and / or gums) 113-1
In the case of Comparative Example No. 22, the obtained butter roll had a small bread volume, a large number of fish eyes appeared, and the appearance was poor, and in addition, the internal phase, the flavor and the taste were significantly inferior. I understand.

[0064]

EFFECTS OF THE INVENTION According to the present invention, by the refrigerating dough method or the frozen dough method, the bread volume is large, and the appearance is good without the appearance of fish eyes, and the internal phase, flavor and taste are excellent. Bread of quality can be smoothly produced. Then, the refrigerated dough method and the frozen dough method of the present invention are both for breads with a large amount of rich blends of fats and sugars and for breads with a small amount of lean blends of fats and sugars. Is also effective, especially with the conventional refrigerated dough method and frozen dough method,
It is possible to smoothly achieve prevention of the appearance of fish eyes in lean breads. And, according to the present invention, while trying to eliminate the late-night work and early-morning work of workers engaged in the bread-making industry, fresh bread of fresh or fried fresh having the above-mentioned excellent quality is provided to the consumer. Can be provided to Lee.

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Claims (5)

[Claims] 1. A flour such as wheat flour, wherein (a) pregelatinized starch,
(B) Ascorbic acids, and (c) at least one of calcium stearyl lactate, sucrose fatty acid ester and gums are added and kneaded to produce bread dough, and the dough is kneaded after the dough kneading step to before baking or frying. A refrigerated bread dough or a frozen bread dough which is refrigerated or frozen at any stage of 1. 2. A refrigerated bread dough or a frozen dough obtained by the method of claim 1. 3. A bread improver comprising (a) pregelatinized starch, (b) ascorbic acid, and (c) at least one of calcium stearyl lactate, sucrose fatty acid ester and gums. 4. A bread flour composition comprising (a) pregelatinized starch, (b) ascorbic acid, and (c) at least one of calcium stearyl lactate, sucrose fatty acid ester and gums. Stuff. 5. A method for producing bread using the refrigerated or frozen bread dough according to claim 2.