JPS6030635A - Production of frozen dough of yeast fermentation food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen dough for yeast-fermented foods such as bread and yeast donuts.

In recent years, the demand for frozen dough for yeast-fermented foods has been increasing as bakery factories and the like are rationalized.

Typical conventional methods include the straight method and the dough method, but variations of the straight method are often used to obtain frozen dough. The general manufacturing method is to add yeast, salt, sugar, and other auxiliary materials to flour such as wheat flour, and knead it to form a dough.The dough is either not fermented at all or is fermented for a short time, and then divided. It is then molded and frozen.

However, the frozen dough obtained by this modified straight method has the drawback that if stored frozen for a long period of time, the activity of the yeast in the dough decreases and the dough dies, resulting in a decrease in the quality of the baked product. Not, but
It also has the disadvantage that it takes a long time from the start of thawing to the end of fermentation. Even more so, when sufficiently fermented dough is frozen, such as by the usual straight method or dough method, the above-mentioned drawbacks become conspicuous and it is difficult to obtain a product with commercial value.

The present inventors have made various studies to solve these problems, and as a result, have completed the present invention. The present invention is capable of obtaining frozen dough of superior quality when applied not only to the conventional modified L/-t method, but also to both the straight method and the dough method, which have been considered difficult in the past. Successful.

That is, the present invention involves emulsifying all or a part of the water required in a predetermined raw material composition with oil and fat in advance to form a frozen dough for a yeast-fermented food, and emulsifying the emulsified dough obtained by such K. Knead the product in any suitable step with the remaining ingredients (including the remaining amount of water if necessary) to form a dough, and then freeze it! This is a method for preparing frozen dough for yeast-fermented foods.

The configuration of the present invention will be explained in more detail. First, in the present invention, at least a part of 7 water in the raw material mixture is emulsified with oil and fat in advance. As a method for emulsification, it is preferable to use an emulsifying agent or a substance having an emulsifying effect, and emulsify the mixture by sufficiently stirring the emulsifying agent using a juicer, homogenizer, high-speed mixer, or the like. The oils and fats used in the present invention include putter, margarine,
Anything that is normally used in confectionery and bread, such as shortening and salad oil, may be used.

The emulsifiers used in the present invention include natural products such as lecithin, glycerin fatty acid esters, sucrose fatty acid esters, phlopylene gellicol fatty acid esters, sorbitan fatty acid esters, and calcium heptium stearyl lactate, which are commonly used in foods. Either can be used. Further, if the yeast-fermented food raw materials include materials that themselves have an emulsifying effect, such as eggs or soybean flour, an emulsifier may not be used. The water used in this emulsification step may be the entire amount in the raw material formulation, or may be a part of it. The temperature of the water is not particularly limited, but it is preferable to adjust the temperature to a certain degree depending on the type of fats and oils to be added. Further, during this emulsification, part or all of the ingredients other than wheat flour and yeast in the raw material mixture can be added. Ingredients other than wheat flour and yeast include sugars, salt, dairy products, and yeast food. The saccharide used in the present invention may be any monosaccharide or polysaccharide such as glucose, fructose, sucrose, lactose, starch syrup, and high fructose sugar, and examples of dairy products include milk, whole milk powder, skim milk powder, and condensed milk. can be mentioned.

Next, this emulsion and remaining raw materials such as flour and yeast are kneaded together to form a dough. As this kneading method, the kneading method used in ordinary confectionery and bread making is employed. The subsequent steps differ slightly depending on the bread making method. For example, in the case of the modified straight method, which is a conventional method for making frozen dough, the formed dough may not be fermented at all or may be fermented for a short time. In addition, when using the general straight method, the formed dough is sufficiently fermented. Furthermore, when using the general dough dough method, the emulsion may be used when forming the dough, the emulsion may be used during the actual kneading, or it may be used at both times. After sufficiently fermenting, perform main kneading to obtain bread dough.

The dough thus obtained is then left to rest as necessary, divided, rolled, benched and molded, and then frozen. Although any freezing method can be employed, rapid freezing is particularly preferred.

Further, preliminary freezing may be performed before freezing.

Frozen dough that has been stored frozen can be made into a product by thawing it at a desired time, performing fermentation and baking (or sooting), etc. The effects obtained by the present invention can be obtained by conventional methods. It is more resistant to freezing than frozen dough, improves the quality of the baked product even when frozen for a long period of time, and streamlines work because the time required from the start of thawing of frozen dough to the end of fermentation is shortened. Not only does it save energy, but it is even more noteworthy that it is possible to use the straight method or dough method, which was considered completely difficult with conventional frozen dough manufacturing methods. You can get something with a great feel.

The present invention will be explained in more detail with reference to Examples below.
The present invention is not limited to the following examples.

Example 1 Wheat flour 100% Yeast 5% Salt 1.5% Sugar 15% Margarine 15% Yeast 7% Egg 15% Skimmed milk powder 2% Water 46% The above raw material combination was processed using the following process. Frozen dough for butter rolls was obtained by processing.

Kneading temperature: 26℃ Pre-fermentation: 50 minutes (temperature: 27℃, 78cm) Divide Divide weight: 4 (1) Bench time: 15 minutes Formation: Degas and freeze into balls Rapid freezing (-40℃, 30 minutes) Storage -18
℃ Example 2 Flour 100% Yeast 4 Salt 2% Sugar 51 Toning 5 Yeast food 0.1% Skimmed milk powder 2 Glycerin B'gIjfR ester 0.6% Water 6o
% Frozen dough for bread was obtained by processing the above-mentioned raw material mixture according to the following process operations.

Kneading temperature: 27℃ Pre-fermentation: 20 minutes (27℃, 78%) Divide Divide weight: 450 tons Bench time: 10 minutes Formation: Degas and freeze into rolls Rapid freezing (-40℃, 30%) Storage -18℃ Example 6 Flour 100% Yeast 5% Salt 1% Sugar 25% Shortening 10% Yeast 1 0.1% Egg 10% Skimmed milk powder 2% Sucrose fatty acid ester 0.2% Water 48% A frozen dough for sweet bread (red bean paste) was obtained by processing the above-mentioned raw material mixture according to the following steps.

Process Operation Emulsified mixture Kneading Mix emulsion and remaining ingredients, low speed 2 minutes, medium speed 1
0 minute kneading temperature 26℃ Pre-fermentation Divide without taking Divide weight 40f Bench time 20 minutes Mold Freeze filled with 30f of bean paste Rapid freezing (-40℃, 20 minutes) Storage -18
°C Example 4 Wheat flour 100 Chi yeast 6 Salt 1.5% High fructose sugar 15q6 Egg 10% Skim milk powder 4 Chimargarin 15 Chi baking Nori goo 1 Straight water 45% The above raw material mixture was prepared by the following process operations. A frozen dough for yeast donuts was obtained by papermaking.

/ Mix the emulsified liquid with the remaining ingredients, mix at low speed for 2 minutes, then at medium speed for 1 minute.
Kneading for 1 minute Temperature: 27℃ Pre-fermentation 15 minutes of sheeting Rolling out to a thickness of 1 mm Cutting out shapes into circles with a diameter of 9 cm Freezing Rapid freezing (-40℃, 20 minutes) Storage R-18℃ Example 5 Flour 100 Bun Ys 1. 3.5 Food Salt 1.5 Sugar 15 Thimargarine 15% Yeast Two 1 0.1% Egg 15% Skimmed milk powder 2% Water 45 A frozen dough for No-Z tar rolls was obtained by processing.

Process Operation Emulsification Water, margarine, and eggs are kneaded with a juicer at a temperature of 26
°C Fermentation 80 minutes (temperature 27 °C, humidity 78 °C) Divide Division weight 40 tons Bench time 15 minutes Composition Mold Degassed and rolled frozen Rapid freezing (-40 °C, 6 o min) Storage -18
°C Example 6 Wheat flour 7o yeast 3,5 yeast 7-do, its Glucose '5 water 4o water The above raw material combination was subjected to the following process (sweetened medium dough method)
A medium dough was obtained.

Process Operation Mixing Kneading 2 minutes on low speed, 2 minutes on medium speed Kneading Temperature: 24℃ Dough fermentation 2 hours and 30 minutes (Temperature: 27 - Humidity: 78C) Next, add the following ingredients to this medium dough and perform the following process operations. A frozen dough for butter rolls was obtained.

Wheat flour 30 minutes Salt 1.5 grams Sugar 15 grams Margarin 15 eggs 15 grams Skimmed milk powder 2 Water 5 Multi-step Manipulated kneading temperature 27℃ Floor time 40 minute division Weight 40 tons Bench time 15 minutes Mold Degassed and rolled frozen Rapid freezing (-40℃, 60 minutes) Storage -18
℃ Comparative Example 1 A frozen dough for putter rolls was obtained by processing the same formulation as in Example 1 through the following steps as in the conventional method.

Process Operation 9 minutes Kneading temperature 26℃ Pre-fermentation 60 minutes (Kei 27℃, Kei 78%) Divide Divide weight 402 Bench time 15 minutes Formation Degassed, rolled and frozen Rapid freezing (-40℃, 30 minutes ) Storage -18
℃ Comparative Example 2 A frozen dough for food/container was obtained by processing the same formulation as in Example 2 according to the following steps in the same manner as in the conventional method.

Kneading for 8 minutes Temperature: 27℃ Pre-fermentation: 20 minutes (27℃, 78%) Divide Divide weight: 4502 Bench time: 10 minutes Formation: Degas and freeze into rolls Rapid freezing (-40℃, 60 minutes) ) Storage -18°C Comparative Example 6 A frozen dough for putter rolls was obtained by processing the same formulation as in Example 5 through the following process operations in the same manner as the conventional method (straight method).

Kneading for 9 minutes Temperature: 26°C Fermentation: 80 minutes (temperature: 27°C, humidity: 78°C) Division Split type -1J4 [+ ? Bench time 15 minutes Composition Mold Degassed and rolled frozen Rapid freezing (-40℃, 30 minutes) Storage -18
°C Comparative Example 4 A dough dough was obtained using the same formulation and method as in Example 6, and the raw materials with the same composition as in Example 6 were added to this dough dough, and the following process operations were performed in the same manner as the conventional method (sweetened dough method). A frozen dough for putter rolls was obtained.

2 minutes on low speed, 6 minutes on medium speed. Temperature: 27℃. Floor time: 40 minutes. Divide weight: 40? Bench time 15 minutes Composition Mold Degassed and rolled frozen Rapid freezing (-40℃, 30 minutes) Storage -18
°C Test Example 1 The respective frozen doughs for putter rolls obtained in Examples 1.5 and 6 and the corresponding Comparative Examples 1.3 and 4 were frozen and stored for 1 to 10 weeks to produce 1.5, 5.7 and 1.5. At the 10th week, the following process operations were performed to obtain a putter roll product. Compare the quality of this product from 1 to 6.
It is summarized in the table.

Baking in a groove chamber 210°C, 10 portions Note 1) To determine the completion of the fermentation, 150 tons of dough was prepared using the same formulation and process as in Examples 1.5 and 6.
The dough was formed into a roll and stored frozen, then packed into a 490cc one-four-seven mold, thawed and fermented in the same way as above, and the end point was when the surface of the dough reached the top of the one-loaf mold. .

Note 2) The appearance, internal texture, and texture of bread products were evaluated based on the evaluation criteria table for reference examples.

Note 3) The tasting test was conducted with 25 people, and the one with better texture and flavor was selected based on a two-point comparison.

Irrespective of the evaluation criteria table, internal phase is slightly glossy A Uniform and thin film B Slightly uneven and slightly thin C Non-uniform and thick film Texture A Extremely soft B Soft 0 Lack of softness Test Example 2 Each frozen dough for bread obtained in Example 2 and Comparative Example 2 was stored frozen for 1 to 10 weeks, and each
．． 5. At the 7th and 10th week, the following process operations were performed to obtain bread products. Table 4 summarizes the time required from the start of thawing to the end of fermentation.

In addition, as a judgment of the completion of fermentation, frozen dough 11700
Pack into a cc one-loaf mold and place in a fermentation room (temperature: 60℃).
The end point was when the surface of the dough reached the top of the loaf mold.

Table 4 1 week 92 125 6 weeks 94 122 5 weeks 90 183 7 weeks 92 did not reach the top of the mold 10 weeks 92 did not reach the top of the mold

Claims (1)

[Claims] 1) In forming frozen dough for yeast-fermented foods, all or part of water in the amount required in a predetermined raw material mixture is emulsified with oil and fat, and the emulsion thus obtained is A method for producing frozen dough for yeast-fermented foods, which comprises kneading the dough with the rest of the necessary raw materials in any appropriate process to form the dough, and then freezing the dough. 2) The method according to claim 1, wherein the fats and oils used are all or part of those used during blending of raw materials. b) The method according to claim 1, in which all or part of the ingredients other than wheat flour and yeast are present in the raw material mixture during emulsification.