JPS61158740A - Production of frozen dough - 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] [Industrial Application Field] The present invention is characterized in that water in the water-in-oil emulsified oil used for kneading or folding is absorbed into the dough as the dough temperature rises during baking. This invention relates to a method for producing frozen dough that evaporates and contributes to alphaning of wheat flour starch, resulting in a soft-textured hekary product.

[Conventional technology]

In the production of frozen dough, especially frozen dough that incorporates yeast, the gluten is softened by the influence of reducing substances such as glutathione produced by yeast during production and storage, and the vapor action during baking is reduced. It is known that phenomena such as volume reduction and product bending occur.Generally, the use of oxidizing agents and adjustment of fabric water absorption are used to prevent and solve these problems.In the case of water absorption adjustment, Water absorption is reduced by about 5% from the normal water absorption amount.

In addition, various methods have been tried to improve frozen dough. For example, in order to obtain frozen dough that can yield a voluminous product, use of freeze-resistant yeast, increasing the amount of oxidizing agent, increasing the amount of yeast, preventing yeast fermentation before freezing, sodium stearyl lactate (S S L
), micronization of ice crystals by rapid freezing (this aims to minimize damage to yeast and gluten)
, prevention of temperature changes during storage of frozen dough, retarder thawing, and other methods have been used.

[Problem that the invention seeks to solve]

In the case of fabric water absorption adjustment mentioned above, reducing the water absorption in the fabric will result in
During baking, the rate of gelatinization of starch in flour decreases (
At the same time, the residual moisture content of the baked product decreases, causing problems such as the baked product having a hard texture and rapid aging over time.

Furthermore, the use of SSL is not permitted in Japan, and even if the other methods mentioned above are used, it is not possible to completely prevent quality deterioration of frozen dough over time.

Accordingly, it is an object of the present invention to provide a new method for producing frozen dough that yields a bakery product with a soft texture and slow aging.

[Means for solving problems]

In the case of frozen dough containing yeast, as mentioned above (there is a softening phenomenon of gluten due to reducing substances, and as a result, dough absorption areas are unavoidable), the present inventors attempted to confine moisture in other raw materials. As a result, it has been found that the above object can be achieved by sealing water in the fat and using the strongly emulsified water-in-oil type emulsified fat as the fat for kneading or the fat for folding.

In other words, when producing frozen dough, if a water-in-oil emulsified fat that remains stable and strong even when subjected to strong impacts such as dough mixing and heating up to about 80°C is used as a fat for kneading or a fat for folding, During bread-making processes such as dough mixing, dividing, and rolling, the water in the oil does not affect the dough, and the water-in-oil emulsified oil, like white toning, functions entirely as an oil and fat, and exhibits excellent bread-making properties. The water-in-oil type emulsified oil, which has a stable emulsification and is kneaded or folded into the dough during the dough freezing or molding freezing and thawing, freezing, and baking processes, has a stable emulsification as the temperature of the dough rises. The phase moisture evaporates, the emulsification gradually breaks down, and when the water phase reaches the boiling point temperature, the moisture in the oil and fat evaporates and acts on the flour starch in the dough.
It has been found that a bakery product with a soft texture and slow aging can be obtained by improving the pregelatinization rate.

That is, the present invention was made based on the above-mentioned knowledge, and uses water-in-oil emulsified fats and oils for kneading, in which the water-in-oil emulsion is not destroyed and is stably maintained during the dough kneading process and the fermentation process. The present invention provides a method for producing frozen dough, which is characterized in that it is used as a fat and/or a fat for folding.

The method for producing frozen dough of the present invention will be described in detail below.

The water-in-oil emulsified oil with stable emulsification used in the present invention is
The emulsification is stable and strong even when subjected to mechanical shock such as dough mixing and temperature rise close to the boiling point temperature of the aqueous phase during frozen dough production such as dough kneading process and fermentation process, and as a guideline for stability. Differential thermal analyzer for water-in-oil emulsified fats and oils (D,
In thermal analysis using T, A,), at most 273, preferably about 1/2 of the water content evaporates up to 100°C, and shows continuous endotherm even above 100°C.
It is stable in emulsification up to high temperatures where residual moisture is present even at temperatures above 100°C.

The above-mentioned water-in-oil emulsified fat is preferably one that stably maintains water-in-oil emulsion up to the boiling point temperature of the aqueous phase even after the external phase fat melts.

By using such fats and oils as fats and oils for kneading or folding, the internal phase moisture in the fats and oils is evaporated in the oven until the end of baking, resulting in a frozen dough that is soft and slow to age. This makes it possible to manufacture

In addition, ordinary water-in-oil emulsified fats and oils such as margarine and butter have weak emulsification and weak retention of the aqueous phase during the bread-making process.
Since the aqueous phase separates from the fat and oil and the dough becomes soft, water absorption must be reduced, and the rate of gelatinization of wheat flour starch cannot be improved, making it impossible to obtain the frozen dough that is the objective of the present invention.

The stable water-in-oil emulsified fat used in the present invention is, for example, a polyglycerin condensed lysyl phosphate ester, or the ester added to a molten edible fat, polyglycerin fatty acid ester, sugar fatty acid ester, sorbitan fatty acid ester, propylene glycol. 1 or 2 selected from emulsifiers such as fatty acid esters and glycerin fatty acid esters
After dissolving the above emulsifier, adding water or an aqueous phase in which a water-soluble substance has been dissolved to this oil phase, stirring, emulsifying, cooling and plasticizing, it can be obtained by repeatedly heating and cooling at 100°C or less. It maintains stable water-in-oil emulsification.

The above-mentioned edible fats and oils are not particularly limited, and examples include hydrogenated soybean oil, palm oil, rapeseed oil, soybean oil, beef tallow, lard,
Various products can be used, such as hydrogenated fish oil.

The amount of the emulsifier added is 0.1 to 10% by weight based on the total water-in-oil emulsified fat, whether the polyglycerin condensed lysyl inate is used alone or the ester is used in combination with other emulsifiers. It is appropriate to do so.

Further, it is appropriate that the amount of the aqueous phase used is 20 to 50% by weight based on the entire water-in-oil emulsified fat.

Thus, the present invention is carried out using the water-in-oil emulsified fat as the fat and oil, for example, according to a general method for producing frozen dough as described below.

After blending flour, sugar, salt, eggs, dairy products, yeast, yeast food, oil, fat, water, etc., and flavoring substances such as coffee and cocoa as necessary, the mixture is kneaded with a mixer and the dough is split. The dough is divided into required sizes after a floor time or almost no floor time, and after being shaped and quickly frozen, frozen dough is obtained. In addition, for products such as Danish pastries and croissants that require roll-in fats and oils, the roll-in fats and oils are folded into the dough based on the set roll-in ratio, and then go through the folding process, leaving the board dough as it is. Alternatively, mold and quickly freeze to obtain frozen dough.

Next, the frozen dough is thawed at the time of desired use, subjected to baking and baking to produce a product.

EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples below.

Example 1 Barol A Strong flour 100 parts by weight Sugar 12 Whole eggs (net) 10 Salt 1.2 Fat milk powder 3 Yeast 5 Yeast food 0.1 Water Note 44) * This water-in-oil emulsified fat is D , T, A, is a water-in-oil type emulsified fat with stable emulsification in which the amount of evaporated water up to ioo''c in thermal analysis is about 1/2, and its composition is as follows.

Polyglycerin fatty acid ester 0.5% water
39% The above blend was processed according to the following steps (13-(4)) to obtain frozen dough according to the present invention.

Mixing (1) Mixing: Add ingredients other than fats and oils to the mixer, stir for LZ minutes H2 minutes, then add fats and oils and mix for another L2 minutes H5
The mixture was stirred for a minute.

(2) Floor time: 20 to 30 minutes (3) Divide the dough (4) Quick freeze knee 35°C, 20 minutes Comparative example 1 Except for using shortening instead of the water-in-oil emulsified fat used in Example 1 Frozen dough was obtained in the same manner as in Example 1.

Comparative Example 2 Frozen dough was obtained in the same manner as Comparative Example 1 except that the amount of water used was 48 parts by weight.

Haking Goose 1 The frozen doughs obtained in Example 1 and Comparative Examples 1 and 2 above were stored frozen at -18°C for 10 days, thawed, and then baked after baking to produce baked products (Inventive product 1, Comparative product 1). and 2) were obtained, respectively. The specific volume, hardness, residual moisture, and pregelatinization rate (gelatinization rate) of the obtained product 1 of the present invention and comparison product 1 were measured. The results are shown in Table 1 below.

Note to Table 1) ■Specific volume: The volume of the sample divided by the weight of the sample, and the larger the value, the better Polyneem is.

■Hardness: Specimen with a disk with a diameter of 2.5 cm (thickness of 3 cm)
) is a relative number that represents the number of grams required to compress 40%.

Therefore, if the specimen is soft, a small weight will yield 4
It can be compressed down to 0%, and the smaller the number, the softer it is.

■Residual moisture: The amount of moisture remaining in the sample.The more moisture remains after firing, the softer the sample.

■Pregelatinization rate: Glucose content of completely gelatinized product is 10
The ratio is shown in % with 0 being taken as 0.

When flour, rice, and other starchy foods are heated in the presence of water, the starch becomes alpha, improving flavor, texture, and digestibility.

The gelatinization rate represents the degree of gelatinization, and the larger the value, the higher the gelatinization rate and the slower the aging.

Inventive product 1, Comparative product 1, and Comparative product 2 were each cut,
We compared and observed their internal features. As a result, the present invention product l,
The cut surfaces showing the internal phase of comparative product 1 and comparative product 2 are as follows:
As shown in FIG. 1, FIG. 2, and FIG. 3, it was as follows.

Results of internal phase observation: Invention product 1: As shown in FIG. 1, the internal phase is uniform, fine, and soft.

Comparative product 1: The internal phase is uneven and rough because there is no cover for the reduced water absorption.

Comparative product 2: Ice crystals damage yeast and gluten, so the internal phase is uneven and rough as shown in Figure 3.

Example 2 Mukuro-san ＾ Strong flour 100! Okibe sugar 10 Whole eggs (net) 5 Fats and oils for kneading 7 * (See notes below) Salt 1.6 Skimmed milk powder 3 Yeast Feast food 0.2 Water 54 Notes) * The fats and oils for kneading include: Example 1) Field 1. X+λh Yuju pariqru Kusunoki ■ Poetry ■ r・,! , Honda T.

**This folding fat is a water-in-oil emulsified fat with stable emulsification, and the amount of evaporated water up to 100°C is about 1/2 according to thermal analysis by D, T, and A. Its composition is as follows. It is.

Ester sucrose fatty acid ester 0.7% water
39% The above blend was processed according to the following steps fil~(5) to obtain frozen dough according to the present invention.

Knee level + 1) Mixing: The ingredients other than the fat and oil for folding were put into a mixer and stirred for L2 minutes and M4 minutes.

(2) Floor time = 20 minutes (3) Fabric cooling: until center temperature 3”C (4) Oil and fat folding, folding: 3 folds 3 times, 27 layers (5
) Rapid freezing knee 35° C., 25 minutes Comparative Example 3 Frozen dough was obtained in the same manner as in Example 2, except that shortening was used as the fat for kneading and general class A margarine was used as the fat for folding.

Baking base 2 The frozen doughs obtained in Example 2 and Comparative Example 3 were stored frozen at -18°C for 14 days, thawed, and then baked to produce baked products (Inventive product 2 and Comparative product 3). I got each. The specific volume, hardness, residual moisture, and gelatinization rate (gelatinization rate) of these baked products were measured in the same manner as in Baking Test I. The results are shown in Table 2 below.

Table 2 [Effects of the invention] According to the method for producing frozen dough of the present invention, when producing frozen dough,
Even if the water absorption of the dough is reduced to cover up the damage caused by yeast, the moisture in the water-in-oil emulsified oil used for kneading or folding will eventually act on the dough, resulting in a reduction in moisture during baking. A frozen dough with excellent action is obtained, and the bakery products obtained from this frozen dough are firm, voluminous, soft in texture, and slow to age.

In addition, the method for producing frozen dough of the present invention is completely different from the method used to control the water absorption of the dough, and cannot be achieved using conventional methods. Although this method is effective, it can be even more effective if it is combined with conventional methods for improving frozen dough.

[Brief explanation of drawings]

FIG. 1, FIG. 2, and FIG. 3 are cross-sectional views showing the internal structure of product 1 of the present invention, comparative product 1, and comparative product 2, respectively. 1FgJ Figure 3

Claims (3)

[Claims] (1) Frozen dough using a water-in-oil emulsified fat that is not destroyed and stably maintained during the dough kneading process and fermentation process as the fat for kneading and/or the fat for folding. manufacturing method. (2) A method for producing frozen dough according to claim (1), which uses a water-in-oil emulsified fat that stably maintains water-in-oil emulsification down to the boiling point of the water phase even after the external phase fat melts. . (3) The method for producing frozen dough according to claim (1), wherein the water content in the water-in-oil emulsified oil is 20 to 50% by weight.