JPS6128336A - Production of dough of yeast fermented 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 dough for yeast-fermented foods such as doughnuts 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.

Typically, typical bread-making 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 grain flour such as wheat flour, and knead it to form a dough.The dough is then either not fermented at all or fermented for a short period of time, and then divided into portions. It is molded and frozen.

However, the frozen dough obtained by this modified straight method has the disadvantage that when stored frozen for a long period of time, the activity of the yeast in the dough decreases or dies, resulting in a decrease in the quality and flavor of the baked product. This method is not trivial, but 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, as in the normal straight method or dough method, to improve the flavor, the above-mentioned drawbacks become noticeable and it is difficult to obtain a product with commercial value. .

However, these problems can be solved by emulsifying all or part of the oils and fats used with all or part of the water required during raw material blending, and then using the emulsion thus obtained in any appropriate process. The present inventors previously proposed that this problem could be solved by kneading the dough with the remaining ingredients to form a dough and then freezing it (Japanese Patent Application No. 157552/1982). The dough for yeast-fermented food obtained by kneading such an emulsion of water and oil with other raw materials can provide yeast-fermented food of excellent quality even when baked immediately without freezing. It has also been found (% Gansho 59-109
No. 608).

After that, the inventors conducted further research and found that the method of preparing an emulsion by pre-emulsifying water and oil as described above can also be applied to the so-called liquid seed method, and it was found that emulsions can be formed by such a method. Yeast-fermented foods obtained from dough can be obtained using the traditional fermentation method.

The present invention was completed after discovering that the quality is superior to that of fermented foods.

Therefore, in the present invention, a part or all of the fermentation liquid prepared in advance, a part or all of the oil and fat to be used, and, in some cases, a part of the water required for the main kneading, preferably, the fermentation liquid. This is a method for producing dough for yeast-fermented foods, in which all of the yeast and all of the fats and oils are emulsified, and the emulsion thus obtained is kneaded with the remaining necessary raw materials according to a conventional method to form dough.

Such dough can also be stored frozen if necessary. As described above, the method of the present invention relates to an improvement in the method for producing dough for yeast-fermented foods using the so-called liquid seeding method.

The present invention will be specifically explained. First, as a method of emulsification, it is preferable to use an emulsifying agent or a substance having an emulsifying effect, and these are sufficiently stirred using a juicer, homogenizer, high-speed mixer, etc. to emulsify. During this emulsification, it is preferable that 0.5 parts by weight or more of fats and oils are emulsified based on 100 parts of wheat flour.

The liquid seed method as used in the present invention means a method including the admiration method, flower puer method, pueru method, sour accumulation method, hops method, liquor seed method, and the like. Therefore, the fermentation liquid used in the present invention refers to the liquid type used in these methods, and can be any fermented product used in bakeries to improve flavor, such as commercially available hop seeds. You may use the one.

Incidentally, each of the liquid type methods referred to in the present invention will be briefly explained as follows. The Adomi method, the Flower Prue method, and the Prue method are liquid seed methods or water seed methods in the narrow sense, and are characterized in that yeast fermentation products are prepared in advance in a liquid. When making a liquid seed, the pH will drop as fermentation progresses, but a buffer is used to keep the pH from dropping at a certain point so that the pH does not drop too much and spoil the breadability. . The ADMI method uses skim milk powder as a buffering agent.
The Flour Prue method (also called Porktschmann method or AYF method) uses wheat flour, and the Prue method (Freitschmann method) uses calcium carbonate. The sour accumulation method is mainly used for breads made from rye flour, and utilizes the fermentation of lactic acid bacteria and acetic acid bacteria. The sake brewing method is a method that has been used in Japan for a long time, and uses the fermentation of Nogunokoji. moreover,
The hop accumulation method utilizes the fermentation of potatoes used in combination with hops.

The fats and oils used in the present invention may be any of those commonly used for making sweets, such as putter, margarine, shortening, and salad oil.

As the emulsifier used in the present invention, any natural product such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, nrubitan fatty acid ester, calcium stearyl lactate, etc., which are commonly used in foods, 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.

In the present invention, during emulsification, part or all of the ingredients other than wheat flour and yeast in the raw material mixture can be added. Ingredients other than flour and yeast include sugars, salt, dairy products, yeast food, etc. 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 mixed and kneaded to form dough. As this kneading method, the usual kneading method for confectionery and bread making using the liquid seeding method is used. The dough obtained in this way is then allowed to sit on the floor for a while, then undergoes a process of dividing, rolling, bench time) and molding, and is then baked after fermentation.

In the present invention, it is also possible to freeze the dough after the molding process if necessary, store it in a frozen state, thaw it at a desired time, and perform whipping fermentation and baking. However, when the present invention is applied to frozen dough, the effect is even greater. It is noticeable and preferred. In this case, rapid freezing is preferable, and preliminary freezing may be performed before freezing.

According to the present invention, it is possible to obtain a product with improved quality and flavor compared to the product produced by the conventional liquid seeding method.

In addition, when frozen, it has particularly high freezing resistance, and even if stored frozen for a long period of time, there is no deterioration in quality, and a desirable product can be obtained.

EXAMPLES The effects of the present invention will be explained in more detail with reference to Examples below.

Example 1 (Prue method 2 Water 60% weight yeast
21 Calcium carbonate 0.04 #Ammonium chloride 0.04 #Sugar 2
〃 Salt 1 〃 Mix the above ingredients thoroughly with a mixer and adjust the temperature to 29℃.
After adjusting the temperature, the mixture was placed in a fermentation chamber with a temperature of 27° C. and a humidity of 75° C., and fermented for 3 hours to obtain a fermentation liquid (pure liquid).

Next, the following raw material formulation was processed through the following process operations to obtain frozen dough for hard rolls.

Wheat flour 100% by weight Ferment liquid obtained above 3. ,. 8.

(Pure liquid) Yeast 5 Meal
Salt 1〃Sugar
2 Shortening 0.5 Yeast food
Q.1〃Glycerin fatty acid ester
0.3 water
32 Stir with a stirrer for 10 minutes to uniformly emulsify.

Mixing: Mix emulsion and remaining ingredients with a mixer on low speed for 2 minutes, medium speed for 8 minutes.Kneading temperature: 27℃ Fermentation: 20 minutes (temperature: 27℃, humidity: 78%)
Discount division weight 40I! Bench time 20 minutes Composition Mold Degassed and rolled frozen Rapid freezing (-40℃, 20 minutes) Storage -18℃ Example 2 (Hop accumulation method) Flour 100% by weight Yeast 4 1 salt
2〃Sugar
5 Shortening
5 Yeast food
0.1#Skim milk powder 21 Sucrose fatty acid ester 0.5% water by weight
56 A frozen dough for bread was obtained by processing the above-mentioned raw material mixture according to the following process operations.

Stir for a minute to uniformly emulsify.

Kneading temperature: 27℃ Fermentation: 40 minutes (temperature: 27℃, humidity: 78%)
Divided weight: 450g Bench time: 10 minutes Mold: Degassed and frozen into a roll. Rapid freezing (-40°C, 30 minutes) Storage.
-18℃ Example 6 (Admi method) Water 60 Heavy I yeast 2 Ammonium chloride 0.04 1 Sugar
6 1 serving salt
0.5〃Skim milk powder 3〃
Mix the above ingredients thoroughly with a mixer and adjust the temperature to 29℃.
After adjusting the temperature to 27° C. and humidity of 75° C., the mixture was placed in a fermentation chamber and fermented for 4 hours to obtain a fermentation solution.

Next, the following raw material formulation was processed through the following process operations to obtain frozen dough for butter rolls.

Flour 100% by weight Yeast 4 1 serving Salt
1〃Sugar
15% by weight margarine
15 whole eggs
15 Yeast food 0
．． 1〃Water 13
Stir with a stirrer for 10 minutes to uniformly emulsify.

Mixing: Mix the emulsion and the remaining ingredients with a mixer at low speed for 2 minutes and medium speed for 9 minutes.Kneading temperature: 26℃ Fermentation: 30 minutes (temperature: 27℃, humidity: 78%)
Divide weight 4GIi Bench time 15 minutes Ingredients Mold Degassed and rolled frozen Rapid freezing (-40°C, 20 minutes) Storage -18°C Example 4 (Prue method) Flour 100% by weight Yeast 0.5 Salt
1〃Sugar
2 Shortening
0.5 Yeast food 0
．． 1.Glycerin fatty acid ester 0.6.Water 3.5 Hard rolls were obtained by subjecting the above-mentioned raw material formulation to the following process operations.

Emulsification Ferment liquid 35.08% by weight, water 1
0 weight % skin, shortening 0.5 weight %, and glycerin fatty acid ester 0.3 weight % were stirred with a juicer for 10 minutes to uniformly emulsify them.

Mixing Mix the emulsion and the remaining ingredients with a mixer on low speed for 2 minutes and medium speed for 8 minutes.Kneading temperature: 27℃ Fermentation: 50 minutes (temperature: 27℃, humidity: 78%)
Divided weight: 41 Bench time: 20 minutes Ingredients: Degassed and rounded foil Bake for 50 minutes (temperature: 35℃, humidity: 85%)
Example 5 (Hop rice method) Wheat flour 100 weight - Yeast 2 1 salt
2〃Sugar
51 shotoning
5 Yeast food 0
．． 11 Skimmed milk powder 2 Sucrose fatty acid ester 0.5 weight water
60 Bread was obtained by processing the above raw material mixture through the following process operations.

2% by weight of shortening and sucrose fatty acid ester [l
5% by weight of L was stirred with a juicer for 10 minutes to uniformly emulsify it.

Mixing: Mix the emulsion and remaining raw materials in a lamixer at low speed for 2 minutes and high speed for 8 minutes.Kneading temperature: 27℃ Fermentation After 90 minutes, punch and further
I want to ferment for minutes at a temperature of 27℃ and a humidity of 78%.
Divided weight 450I! Pliers Time 10 minutes Ingredients Mold Degassed and rolled hoi
B) Baking for 40 minutes (temperature: 38°C, humidity: 85%) 210°C, 30 minutes Example 6 (Administrative wheat flour: 100% by weight Yeast: 0.5% Salt
1 #sugar
15 N margarine
15 I whole eggs
15 Yeast food 0
．． 2 #Water 1
6. The above raw material mixture was processed through the following process operations to obtain Nositarol.

Emulsification All ingredients except flour, yeast, salt, and yeast food were stirred with a juicer for 10 minutes to uniformly emulsify them.

Mixing The emulsion and the remaining raw materials were mixed in a mixer at low speed for 2 minutes and medium speed for 9 minutes.Kneading temperature: 26℃ Fermentation: Divide into 50 minutes Divide weight: 401 Bench time: 15 minutes Ingredients Mold: Degas and roll into foam 45 minutes ( Temperature: 38℃, humidity: 85%)
200° C., 10 minutes Comparative Example 1 (Prue method) A frozen dough for hard rolls was obtained by processing the same formulation as in Example 1 through the following steps as in the conventional method.

Process operation status
Mix all ingredients with a mixer, 2 minutes on low speed, 8 minutes on medium speed. Temperature: 27℃. Fermentation: 20 minutes (temperature: 27℃, humidity: 78%).
Divide Weight: 40.9 Bench time: 20 minutes Composition Mold: Degassed and frozen into balls Rapid freezing (-40°C, 20 minutes) Storage: -18°C Comparative example 2 (Prue method) Same formulation as Example 4 A hard stomach roll was obtained by processing the following steps in the same manner as in the conventional method.

Kneading speed: 8 minutes Temperature: 27℃ Fermentation: 50 minutes (temperature: 27℃, humidity: 78%)
Divided weight: 41 Bench time: 20 minutes Mold: Degassed and rolled in foil 50 minutes (temperature: 35°C, humidity: 85%) Baking: 230°C, 13 minutes Comparative example 3 (Hop seed method, same formulation as Example 2) The frozen dough for white bread was obtained by processing the following process in the same manner as in the conventional method.

Process Operation speed 8 minutes Kneading temperature 27℃ Fermentation 40 minutes (temperature 27℃, humidity 71) minutes
Divided weight: 450g Bench time: 10 minutes Mold: Degassed and frozen into a roll. Rapid freezing (-40°C, 30 minutes) Storage.
-18℃ Test Example 1 The frozen dough for hard rolls obtained in Comparative Example 1, which corresponds to Example 1, was stored frozen for 1 to 5 weeks, and after 1 to 4 and 5 weeks, it was subjected to the following process operations. The respective products were obtained by processing. A quality comparison of this product is summarized in Table 2.

Baking: 230°C, 13 portions Note 1) To determine the completion of the fermentation, 150 g of the dough, which had the same composition and the same process as in Example 1, was formed into a roll and stored frozen. The dough was stuffed, thawed and fermented in the same manner as above, and the end point was when the surface of the dough reached the top of the one-loaf mold.

Note 2) Evaluation of the appearance, internal appearance and feel of non-products was performed based on the evaluation criteria table in Table 1.

Note 3) The tasting test was conducted by a panel of 25 people, and the one with the better texture and flavor was selected by comparing the two items.

Table 1 (Evaluation Criteria Table) Table 2 Test Example 2 The volume and taste test results of the product obtained in Comparative Example 2 corresponding to Example 4 are summarized in Table 3.

The tasting test was conducted with 40 panelists, and the number of people who answered that the texture and flavor were good based on a two-point comparison was recorded.

Table 3 Test Example 3 Each of the cold bread doughs obtained in Example 2 and Comparative Example 3 was frozen and stored for 1 to 5 weeks, and subjected to the following process operations for 1 to 4 and 5 weeks, respectively. After processing, a edible 7-gun product was obtained. Table 4 summarizes the time required from the start of thawing to the end of fermentation.

In addition, to determine the completion of fermentation, the frozen dough was heated to 1700 ml.
Pack into a cc one-loaf mold and place in a fermentation room (temperature 30℃)
, humidity 78%), and the end point was when the dough surface reached the top of the one-loaf mold.

Table 4 From the start of thawing to the end of fermentation Time required (minutes)

Claims (1)

[Claims] When forming the dough for yeast-fermented foods using the liquid seeding method, the ferment liquid prepared in advance is emulsified with some or all of the oils and fats required for blending the raw materials, and the emulsion thus obtained is processed using the conventional method. A method for producing dough or frozen dough for yeast-fermented foods, which comprises kneading the dough with the remaining raw materials to form a dough, and freezing the dough if necessary.