JPS6125338B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen preserved bread dough containing yeast, and its purpose is to prevent the deterioration that occurs during frozen storage of bread dough and to provide stable frozen dough with little quality deterioration over a long period of time. It is something to do. In recent years, frozen bakery dough has begun to be widely used for both commercial and home use, but bread dough that uses yeast has a tendency to die due to yeast loss during frozen storage and to develop gluten due to reducing substances generated by the yeast. Since it rapidly deteriorates due to tissue destruction, its storage period is limited to 1 to 2 weeks, and considerable deterioration in quality is unavoidable. For this reason, it cannot be transported and stored as efficiently as frozen bakery dough that does not use yeast. Consumer demand is high, but supply is limited. In particular, frozen dough with a lean composition, such as dough for bread and bread rolls, is subject to severe deterioration, and it has been impossible to commercialize the dough due to the lengthening of the baking time after thawing and the reduction in bread volume. For this reason, the seeds have been improved, and the method of adding seeds to low-temperature dough (Special Publications 1977-
16862, JP-A-51-88649), method of adding special additives (JP-A-51-32750, JP-A-Sho 50-
4738), method of freezing in the middle of fermentation (Special Publication No. 1973-
No. 41556) etc. are publicly known. The present invention does not reduce the activity of the initially mixed yeast, which could not be obtained by conventional improvement methods, and significantly improves long-term storage stability. This makes it possible to easily and stably supply frozen dough to pastry. In the present invention, granules or lumps of dry ice are added to bread ingredients containing yeast, and the mixture is cooled with the dry ice, resulting in a pH of 3.0 to 5.0 and a temperature of 15%.
Production of frozen bread dough, characterized by preparing bread dough having a temperature of ℃ or less, dividing, folding, shaping, etc. as necessary while maintaining the humidity of the dough at 15℃ or less, and storing it frozen. It's a method. The present invention having the above characteristics will be described in detail as follows:
For example, flour, salt, dairy products, sugars, eggs, fats and oils,
First, dry ice particles or lumps are added to bread ingredients appropriately selected from inorganic or organic trace additives, water, yeast, etc., and the bread ingredients are cooled by the cooling effect of dry ice sublimation. Mix and prepare bread dough. By preparing bread dough in this way, it is possible to easily obtain dough that has a temperature usually below 15°C, and furthermore, a part of the carbon dioxide gas generated by sublimation of dry ice is absorbed into the water layer in the dough. It is possible to obtain dough with a pH of 3.0 to 5.0 by melting, preferably by leaving some of the dry ice in the dough as granules, and further dividing the dough.
When folding and shaping, keep the dough at a temperature of 15℃.
Can be kept below. The dough prepared in this way may be stored frozen as it is, or it may be kept at a temperature of 15°C or less by appropriate means, divided into portions as necessary, and processed such as rolling in fat or oil. After being molded, it is stored frozen. After preparing the dough, when processing it by dividing, folding, shaping, etc., dry ice particles remain in the dough to suppress the temperature rise due to the influence of the remaining dry ice particles, and the dough temperature is kept at 15℃. If the dough temperature exceeds 15°C, yeast fermentation activity will be activated, leading to rapid deterioration during frozen storage. Similar to the present invention, the dough is made without using dry ice.
It is not impossible to prepare the dough at a temperature below 15℃ by cooling it in the jacket of a mixer, cooling the raw materials, and using ice water.In order to obtain a gluten development that will have sufficient expansion performance after thawing as bread dough. It requires intense mixing for a long time, and the temperature usually rises to 15°C or higher due to the heat generated by mixing, and it is extremely difficult to obtain a dough with a temperature of 15°C or lower as in the present invention. Furthermore, the decrease in PH caused by carbon dioxide gas has the effect of tightening the gluten structure and preventing dough from deteriorating due to reducing substances produced by yeast, which synergistically improves the frozen storage properties of the dough while preventing the decrease in yeast activity caused by making dough at low temperatures. It is clear that the number will increase. The amount of dry ice used in the present invention needs to be adjusted depending on the temperature of the other raw materials to be mixed, but 5 to 30 parts per 100 parts of wheat flour is usually appropriate; if it exceeds 30 parts, the temperature of the dough will drop drastically and the mixing will be delayed. In addition to insufficient dough development, there is a large amount of dry ice remaining after the dough is made, and it remains until after the molding process, resulting in many defects such as leaving holes in the molded product due to subsequent sublimation. Then, during mixing, it sublimates rapidly and the desired
It becomes difficult to make dough at temperatures below 15℃. It is desirable that the grain shape of the dry ice is as uniform as possible, and commercially available dry ice grains such as cubes and cylinders with a diameter of 2 to 10 mm can be used. When using large crystals of solid carbonic acid, it is preferable to use irregular crystals that contain too large agglomerates, as this will result in uneven cooling of the dough during mixing and uneven development of the dough during mixing, resulting in a decrease in the quality of the product. do not have. The decrease in dough PH due to dry ice varies between PH5 and 3 depending on the degree of solubility of the water component of dry ice during mixing, the amount of water in the dough, and the dough temperature after mixing and molding, but the pH of the dough varies depending on the amount of compounded substances in the dough. with the buffering effect of
The pH is usually around 4, and it is effective in tightening the gluten protein in flour, suppressing yeast fermentation, and reducing changes in dough during storage. Due to the decrease in pH, the extensibility and workability of the fabric deteriorates,
If processing operations such as roll-in operations for making pastry dough are difficult, add a small amount of weak alkaline substances such as bicarbonate of soda, calcium carbonate, dibasic sodium phosphate, etc. when mixing the dough to raise the pH to around 5. This makes it possible to improve dough processability, and methods for improving processability by reducing gluten protein with reducing substances such as cysteine or sulfites can also be easily carried out. Next, the effects of the present invention will be explained with reference to Examples. Example 1 Mixture Wheat flour 100 parts Sugar 4 Salt 2 Seasoning 5 Compressed yeast 4 Water 62 Yeast food 0.1 Dry ice 15 (0.5mm diameter granular product) Mix the above composition with a bread mixer, low speed 3 minutes, high speed Sample A was obtained in 14 minutes (method of the present invention). The temperature of the finished dough was 12°C. At the same time, sample B was prepared using the normal straight method without using dry ice, mixed at low speed for 3 minutes and high speed for 6 minutes, resulting in a dough temperature of 28℃.
(conventional method). Sample C was prepared by cooling the flour to 2°C, mixing it with ice water to make the dough at the lowest temperature possible, and finishing it at a dough temperature of 18°C using low speed for 3 minutes and high speed for 12 minutes (conventional method). Both samples were left at room temperature at 25℃ for 1 hour (-2) and immediately divided into 200g pieces (-1), then immediately frozen in a quick freezer at -35℃ and packaged in plastic bags after freezing. , and stored frozen at -20°C. Stored items are 20cm long, 10cm wide, and 10cm high.
Place in a cm bread mold and thaw at 5-10℃ for 12 hours.38
After fermentation for 80 minutes at 80% temperature and baking at 200℃ for 25 minutes, the volume of the white bread obtained was measured and the condition of the inner layer was examined.The results were as follows.

[Table] From the above results, it is clear that the method of the present invention is effective in preventing deterioration of bread dough during storage. Example 2 Combination Wheat flour 100 Sugar 5 Margarine 10 Salt 2 Compressed yeast 8 Eggs 10 Skimmed milk powder 2 Water 50 Vitamin C 0.002 L-cysteine 0.002 Dry ice 20 Roll-in margarine 80 With the above composition, Except for margarine for roll-in,
Make the dough using a bread mixer on low speed for 3 minutes and high speed for 5 minutes. Due to the dissolution of carbonic acid in water, the dough has a PH
Finish to 4.2. When this is rolled, it lacks extensibility, so L-cysteine is added to improve the extensibility. As a result, the dough was finished at 8℃,
After leaving this in a refrigerator at 10℃ for about 30 minutes, wrap it in the oil for roll-in, fold it in thirds three times, and then
After resting the dough at 10℃ for another 30 minutes, it is rolled and formed. The dry ice remaining during molding of the dough completely sublimates, and the molding ends at a molded product temperature of 14°C. Immediately quickly freeze this at -35℃, then -20℃
(method of the present invention). In addition, with the above formulation, we do not use dry ice, we use ice water, we finish the dough at 10℃, we prevent the temperature of the dough from rising while putting it in and out of the 10℃ refrigerator, and we finish molding at a molded product temperature of 14℃. do. this,
Similar to the method of the present invention, the sample is immediately frozen at -35°C and then stored at -20°C (conventional method). Stored products according to the above-mentioned method of the present invention and the above-mentioned conventional method,
After thawing at 5 to 10°C for 12 hours, the samples were baked in a furnace at 32°C and 80% humidity. The volume of the product of the present invention and the conventional product after firing and the heating time until the product reached an appropriate size were as follows. All of the molded products are 50g croissant type.

[Table] From the above results, it is recognized that the characteristics of the method of the present invention, which are the effect of reducing deterioration during freezing due to the activation of yeast before freezing, and the tightening effect of gluten due to carbonic acid, are clearly superior to the conventional method. .

Claims (1)

[Claims] 1 Add granules or lumps of dry ice to bread ingredients containing yeast, mix while cooling with dry ice to prepare bread dough with a pH of 3.0 to 5.0 and a temperature of 15 ° C or less, and reduce the humidity of the dough.
A method for producing frozen bread dough, which comprises dividing, folding, shaping, etc. as necessary while maintaining the dough at 15°C or lower, and then storing the dough in a frozen state.