JPH1075707A - Production of frozen bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a frozen bread dough, capable of preparing a bread dough with minimizing the damage to yeast, making high- quality bread in a short time efficiently, preventing poppy seed-like spots to occur when a bread dough is retarded by freezing and taking the place of an ordinary straight method or middle seed method (sponge method) so as to enable the avoidance of the occurrence of defective product and reduction in commercial value. SOLUTION: Bread dough is made especially stand long-term freezing and a blending process in dough production is divided into a first and a second two stages. In the first stage, the dough is made by blending wheat flour with powdered milk, eggs, a saccharide, etc. In the second stage, the dough is mixed with yeast and emulsified oils and fats (processed oils and fats) prepared from oils and fats, wheat flour, an oligosaccharide, etc., to give the final dough. Dough having a high saccharide content is obtained from the dough without damaging yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread dough, and more particularly to an improved method for producing frozen bread dough.

[0002]

2. Description of the Related Art Conventionally, in order to give bread dough an ability to withstand freezing, it is necessary to use yeast in an amount larger than that usually used, but this results in a decrease in water absorption. The dough hardens at low temperatures. In addition, large amounts of vitamin C and potassium bromide (oxidizing agent) can be added.

When bread dough is mixed by a mixer, the dough is subjected to a strong kneading action by passing through the space between the rotating arm and the tank wall of the mixer. Since strong kneading generates frictional heat locally, the fabric in that part immediately becomes hot. The heat generated in this way is directly transmitted to other parts and spreads, so that the temperature of the whole fabric increases.
Such heat generation also occurs in low speed mixers, and the heat generated increases exponentially with increasing mixer speed.

[0004] In addition to the osmotic pressure of sugars and salts, it is not difficult to imagine the effects of kneading pressure and high temperature. Such damaged yeasts show reduced fermentation capacity, even with minor damage; and if frozen, the yeast will die. Dead eft releases glutakeon, which degrades the quality of the dough. The bakery has long known and demanded a high-speed mixer. As a result, the structure must be able to withstand high speeds, which is expensive, and the high horsepower motors used in such mixers consume unnecessary power.

[0005] The damage to the yeast during mixing is sugar in the dough,
The amount of dough used, the stiffness of the dough, the mixing speed of the mixer, the narrowing of the gap (clearance) between the arm of the mixer and the tank wall and the horsepower of the mixer rotor, which are necessary with the increase of each solid. It becomes remarkable. Nevertheless, the conventional method of producing frozen dough uses 2.5 to 3.0 times the amount of dough as yeast and a large amount of oxidizing agent so that the water absorption is at a level of 2 to 3%. It is now common sense that the dough is stiff in a high speed, high power mixer.

The oxidizing agent acts at the stage when gluten is extracted from the flour, thereby preventing the development of the dough to significantly increase its elasticity and therefore requires a great deal of incorporation. Salt and certain yeast food ingredients require similar mixer powers and speeds to exhibit a similar effect, resulting in an increased opportunity for yeast damage.

[0007] The dead cells of the damaged yeast release glutathione, so that gluten in the dough undergoes a reducing action and is therefore degraded. It is believed that increasing the amount of vitamin C required in frozen dough is primarily a countermeasure against glutathione.

[0008] In the manufacture of frozen bread dough, some of the yeast used as described above may suffer from the heat generated by kneading in the mixer and die as a result of damage to its cell walls. Thus, frozen doughs have a number of disadvantages including delayed fermentation after thawing, a reduction in bread volume, deterioration of bread aroma, and the like. If you can make bread dough while avoiding yeast damage as much as possible when standing in such a viewpoint, you can think that frozen dough has room for improvement.

[0009]

It is an object of the present invention, therefore, to make a dough with minimal yeast damage. Further, the present invention makes it possible to produce high-quality bread efficiently in a short time and to replace the usual straight method or sponge method (sponge method) by preventing poppy granular spots generated when bread dough is retarded by freezing. The present invention provides a method for producing frozen bread dough, which makes it possible to avoid the occurrence of rejects and a decline in commercial value.

[0010]

SUMMARY OF THE INVENTION In the present invention, mixing is divided into first and second stages. In the first stage, a dough material free of yeast, fats, salts, oxidizing agents and yeast food is kneaded to obtain a smooth and firm dough.

The pre-dough does not contain yeast, so that no yeast damage occurs as a result of kneading.
Such a pre-dough without oxidizing agents, salts or yeast food ingredients can be easily developed with a low speed mixer, thus eliminating the need for a high speed mixer.

Next, the yeast is dispersed in the front dough by mixing in a second stage. It is not easy to incorporate yeast uniformly into the developed dough; however, in the present invention, the difficulty of this incorporation is due to the newly developed emulsified pastes (processing, fats and oils) mainly containing fats and oils.
The yeast is added to the dough after it has been mixed with the processed fat.

As a result, the yeast is dispersed in a very short time, and a uniform dough is obtained. Yeast can avoid kneading pressures due to the grease and the protective action of the processed grease; as a result, the dough ends up with low speed mixing and in a short time. Furthermore, the amount of energy used in this case is significantly reduced compared to high-speed mixing systems, and the amount of heat generated is also significantly reduced. In addition, the processing time after yeast incorporation is significantly reduced, thus reducing the chance of yeast damage.

[0014]

DETAILED DESCRIPTION OF THE INVENTION First, the new processed fats and oils used in the present invention will be described. The processed fat is preheated to a suitable temperature, and a small amount of soft butter made by mixing flour, water and sugar is added to the fat; the resulting mixture is pre-defined. To a semi-gelatinized mixture. Next, an emulsified paste is completed by adding vitanmin C. This paste is cooled and stored in the refrigerator.

The reason why the mixture is emulsified by the addition of vitamin C has not been elucidated chemically. However, the fact that emulsification occurs without the use of lecithin or fatty acid monoglycerides is a new discovery. Vitamin C thus added to the processed fats and oils (paste) does not act quickly on the seed when it is added to the flour, and its action is slow. In addition to the oxidizing effect, vitamin C also contributes to the emulsification of fats and oils and damaged starch, and vitamin C is presumed to be effective in reducing the size of ice crystals. Therefore, this finding is considered to be an innovation in the theory of bread production, especially in the production of frozen dough.

Calcium sulfate, calcium phosphate and the like are Ca ++ necessary as yeast food in bread dough.
Used to supplement Also used as a nitrogen source for ammonium chloride or equivalent or yeast. These yeast food ingredients can be incorporated into the paste as the paste is made, or can be made separately from the paste and added to the dough with the paste.

By the way, other flour, mashed potato or starch can be used in place of the flour used in the paste. Further, as the above sugar, liquid sugar, invert sugar, malt syrup, oligosaccharide and the like can be used.

Table 1 below is an example of the processed fat paste obtained by the above method. A method for making a roll bread from the frozen bread dough of the present invention (using a processed fat paste) is described below as a first embodiment of the present invention.

Table 1 Modified fat paste Paste component Weight Weight ratio Fat 10K000g 100% Water 4K000g 40% Flour 3K000g 30% Oligosaccharide 4k000g 40% Vitamin C 1g-10g 0.001-0.01% CaSO4 100g-200g 1-2% NH4Cl 20g- 50g 0.2-0.5%

The composition of the processed fat paste shown in Table 1 is generally suitable for making bread using 100 kg of flour.

When the ingredients shown in the above table are used, the fat is first placed in a steam kettle and heated to 100 ° C .; homogenization of other ingredients (other than vitamin C) prepared separately The temperature of the mixture is reduced to 55 to 60 ° C. while the mixture is being slowly stirred. Next, vitamin C is added and the mixture is stirred to instantaneously emulsify, thereby obtaining a uniform paste. The processed fat paste thus obtained is cooled and refrigerated at 5 ° C. or below.

Composition and production of frozen roll dough

Table 2 Composition of roll bread dough Material Weight Weight ratio Flour 10k000g 100% Powdered milk 200g 2% Water 4k800g 48% Whole egg 1k000g 10% Sugar 800g 8%

The ingredients shown in the table above are placed in a mixer and mixed at low speed for about 10 minutes to produce a pre-dough. This dough does not contain oxidizing agents or salts; therefore, the dough can be easily developed by low speed mixing. The dough temperature is adjusted to 20 ° C.

Next, 2 kg (corresponding to a weight ratio of 20%) of the processed fat and oil paste obtained using the components shown in Table 1 and 600 g of yeast (corresponding to a weight ratio of 6%).
Are added to the dough and the mixture is stirred for 1-2 minutes. Later (corresponding to a weight ratio of 1.8%) is added and the mixing is carried out for 3 to 4 minutes to produce the final dough. Its temperature is between 20 and 21 ° C.

The roll bread dough thus prepared is divided in 20 minutes of floor time, molded in 15 minutes of bench time, frozen rapidly, and stored frozen. The dough obtained in this way can withstand freezing for 60 days or more, and can be fermented within 60 minutes after thawing. Next, the dough is placed in an oven and baked to produce the desired roll. Next, the composition and production method of a frozen high-sugar sweet dough using a processed fat / oil paste will be described as a second embodiment.

Table 3 Composition of high sugar sweet dough Material Weight Weight ratio Wheat flour 10k000g 100% Milk powder 200g 2% Water 4k000g 40% Whole egg 1k000g 10% Sugar 3k000g 30%

The first material is the material shown in Table 3
By mixing in the same manner as in the embodiment of the present invention. In this case, sugar is used in a 30% weight ratio to make a high sugar content dough. After the dough has been sufficiently developed, the paste 2 obtained using the material shown in Table 1 is used.
kg and 700 to 800 g of yeast are added and these ingredients are mixed in low speed for about 2 minutes.

Thereafter, salt is added. Mixing at low speed for about 5 minutes gives a smooth, uniform high sugar sweet dough (final dough). The dough thus obtained is kept at a temperature of 21 to 22 ° C. The dough can be split only after 20 minutes of fermentation, and its makeup is completed. The dough is then flash frozen and stored frozen.

The high sugar content dough thus obtained can withstand freezing for 60 days or more. After thawing, fermentation is carried out for a period of not more than 60 minutes, and the dough can then be baked in an oven. In Japan, buns wrapped in bean paste in high-sugar sweet dough that contains high amounts of sugar (as described above) are called "anpan" in Japanese.
Such buns have a history of more than 100 years and are popular among Japanese. Previously, freezing bread dough made by mixing 30 parts of sugar with 100 parts of flour has been considered somewhat infeasible due to the high osmotic pressure acting on the yeast in such cases. . However, this problem can be easily solved by using the improved mixing method of the present invention. Various types of sweet breads and coffee cakes containing more sugar than before can be frozen because the dough containing a large amount of sugar can be frozen in this way.

[0030]

The sweet dough containing a large amount of sugar as described above is mixed for 30 minutes when the oxidizing agent (vitamin C) and yeast are added to the flour according to the conventional bread making technique previously used. The dough cannot be developed by slow mixing over a long period. On the other hand, if high speed mixing is performed, the yeast cell membrane will be damaged by the generated heat as described above, the dough will not develop and will break down, resulting in the inability to produce high quality bread. However, according to the present invention, such a problem does not occur.

As described above, in the present invention, the mixing performed during the manufacture of the dough is divided into the first and second stages. In the first stage, the dough is made by kneading dough materials such as flour, milk powder, eggs and sugar. The dough obtained in the first stage of the incorporation does not contain yeast, so that damage due to yeast kneading does not occur. The yeast is then emulsified paste consisting of fats and oils, flour and oligosaccharides (dispersed in the pre-dough in the second stage of incorporation where processed fats and oils are used).

Since the yeast is mixed with the processed fat and oil, the operation of the lubricating protection by the emulsified processed fat and oil can avoid the action of the pressure during kneading. Thus, a final dough in which the yeast is uniformly dispersed can be produced by short-time low-speed mixing. In other words, the above method causes almost no yeast damage. The final dough thus obtained withstands prolonged freezing, and yeast fermentation occurs rapidly when the dough is thawed and baked in the oven. Therefore, the desired bread is completed.

Claims (8)

[Claims] 1. A dough material is first mixed and developed as a dough, excluding yeast, fat, yeast food and salt, and then yeast is added to the dough with a processed fat comprising the fat and yeast food material. A method for producing frozen bread dough, which is completed by adding salt to the above dough while further mixing the dough. 2. The processed fat or oil containing yeast food material is prepared by heating the oil or fat formulation to a predetermined temperature and adding a small mixture of flour, water, sugar and yeast food material to the prepared fat or oil. The emulsified paste obtained by adjusting the temperature to 60 to 80 ° C. and half-flouring the flour and adding vitamin C. The above paste is cooled and mixed with yeast before use. Claim 1 characterized by the following.
A method for producing a frozen bread dough according to the above item. 3. The processed fat or oil containing the yeast food material, wherein the fat or oil formulation is heated to a predetermined degree of oil,
A patent characterized by being an emulsified paste obtained by adding a vitamin C to a mixture obtained by adding starch, water, sugar, and yeast food material to the above-mentioned oil and fat material, and then agitating the mixture, followed by adding vitamin C. A method for producing a frozen bread dough according to claim 1. 4. The first stage dough is made by mixing flour, milk powder, water, eggs and sugar, and the final dough is then added to the first stage dough with a predetermined processing oil along with yeast. A method for producing frozen bread dough, further comprising adding salt to the mixture, kneading and kneading the first stage dough, and kneading the mixture. 5. The processed oil or fat according to claim 4, wherein the processed oil and fat contains oil, water, flour, sugar and vitamin C.
A method for producing a frozen bread dough according to the above item. 6. The method for producing frozen bread dough according to claim 5, wherein the processed fat or oil further contains a yeast food material. 7. The method according to claim 6, wherein the yeast food material is calcium sulfate and ammonium chloride. 8. The method according to claim 6, wherein the yeast food material is calcium phosphate and ammonium chloride.