KR20040051747A - Method for manufacturing for frozen dough using trehalose - Google Patents

Abstract

PURPOSE: A method for manufacturing frozen dough using trehalose is provided, thereby overcoming the freezing disorder, and inhibiting aging of starch, caramelization and browning reaction, so that bread having improved taste and flavor can be manufactured. CONSTITUTION: The method for manufacturing frozen dough using trehalose comprises the steps of: (a) mixing 100 parts by weight of wheat flour, 1 to 25 parts by weight of trehalose, 0.5 to 5 parts by weight of yeast and 80 to 95 parts by weight of water with 18 to 22 deg. C; (b) maturing the liquefied mixture at 4 to 7 deg. C for 1 to 5 hours, and at 10 to 15 deg. C for 5 to 15 hours; (c) mixing 100 parts by weight of liquefied mixture, 30 to 60 parts by weight of wheat flour, 5 to 20 parts by weight of butter, 5 to 10 parts by weight of yeast, 0.01 to 1 parts by weight of yeast food, 0.01 to 2 parts by weight of salt and 10 to 30 parts by weight of water to prepare a dough; and (d) dividing the dough and freezing the divided clods of dough.

Description

Method for manufacturing frozen dough using trehalose {Method for manufacturing for frozen dough using trehalose}

The present invention relates to a method for producing frozen dough using trehalose, and more specifically, to the liquefied mixture of 100 parts by weight of wheat flour, 1-25 parts by weight of trehalose, 0.5-5 parts by weight of yeast and 80-95 parts by weight of water. Liquefaction step of preparing a mixture; Aging the liquefied mixture; 100 parts by weight of the aged liquefied mixture, 30-60 parts by weight of wheat flour, 5-20 parts by weight of butter, 5-10 parts by weight of yeast, 0.01-1 part by weight of yeast hood, 0.01-2 parts by weight of salt, and 10-30 parts by weight of water Blending the portions to blend the dough; And it relates to a method of producing a frozen dough comprising the step of freezing the dough divided.

In general, bread is a product that is baked or steamed by kneading flour. The main ingredients are wheat flour, yeast, salt, and water, and white sugar, fat, milk powder, and eggs are used as side ingredients. Conventional methods for producing such bread include the straight method and the middle sponge method.

The direct method proceeds as follows.

1. Improve all ingredients and mix so that the dough temperature is 26-27 ℃ for 12-20 minutes depending on flour and mixer performance.

2. The fermentation chamber is subjected to first fermentation for 2-3 hours at a temperature of 27 ° C. and a humidity of 85%.

3. A shaping process such as dividing, rounding, intermediate fermentation, and molding is performed.

4. Second fermentation is carried out by adjusting the fermentation chamber to the temperature of 35-39 ℃ and the relative humidity of 85-90%.

5. Generally, the product is cooled and packaged through a firing process at a temperature of about 200 ° C.

In general, the production of bread by the direct method is generally performed at home or on a small scale. However, in the case of manufacturing bread by industrial or mass production, the manufacturing process cannot be separated and all the processes are performed at once. If it does not proceed, the quality is uneven, so the taste and aroma fall and there is a fast aging disadvantage.

Zhongjong method is a process for producing bread divided into two stages of Zhongjong and main species to improve the taste and aroma of the product than the direct method described above. This seeding process proceeds to the following process steps.

1. In the primary blending process, improve the flour, water, yeast, etc., and put it in the mixer. Mix for 3 minutes at low speed and 1 minute at high speed.

2. As the primary fermentation process, the compound is fermented at a temperature of 26-27 ° C. and a humidity of 75-80% for 4 hours.

3. In the secondary blending process, ingredients such as wheat flour, salt, white sugar, fats and oils, and the like are mixed with the primary blend, and then mixed at low speed for 2 minutes and at high speed for 7 minutes. At this time, the dough temperature is maintained at 27-28 ℃.

4. Allow 20 minutes of rest to stabilize the formulation.

5. A shaping process such as dividing, rounding, intermediate fermentation, and molding is performed.

6. The fermentation chamber is subjected to 2nd fermentation at the temperature of 35-39 ℃ and the relative humidity of 85-90%.

7. Generally, the product is cooled and packaged through a firing process at a temperature of about 200 ° C.

However, when the freezing method is applied to the conventional method as described above, due to the influence of wheat flour and white sugar, which are one of the main raw materials in the baking process, various stresses caused by freezing, freezing storage, and thawing have an adverse effect on the structure and yeast of dough tissues. Fermentation efficiency is lowered. This is because yeast is the first or medium fermentation in the direct method, direct method and medium seed method. In fermented dough, yeast is easy to die during rapid freezing and freezing storage, and the activity of yeast is lowered during thawing and re-fermentation. Affects the back, the aging of the bread is fast and texture and flavor falls, there is a problem of uneven color upon firing.

Therefore, the present inventors have made intensive research to overcome the problems of the prior art, liquefaction step of mixing 100 parts by weight of wheat flour, 1-25 parts by weight of trehalose, 0.5-5 parts by weight of yeast and 80-95 parts by weight of water; Ripening step; 100 parts by weight of the aged liquefied mixture, 30-60 parts by weight of wheat flour, 5-20 parts by weight of butter, 5-10 parts by weight of yeast, 0.01-1 part by weight of yeast hood, 0.01-2 parts by weight of salt, and 10-30 parts by weight of water Blending the portions to blend the dough; And in the case of manufacturing the frozen dough comprising the step of dividing and freezing the dough, to overcome the freezing disorders occurring in the freezing process to produce bread having improved texture and flavor through suppression of aging of starch, suppression of browning reaction It was confirmed that the present invention was completed.

Therefore, the main object of the present invention is to prepare a frozen dough using trehalose to overcome the freezing disorders occurring in the freezing process to produce bread having improved texture and flavor through suppression of aging of starch, suppression of browning reaction To provide.

Another object of the present invention is to provide a frozen dough made by the method of producing a frozen dough using the trehalose.

1 is a schematic diagram of a method for producing a frozen dough according to the present invention.

In order to achieve the object of the present invention, the present invention comprises a liquefaction step of preparing a liquefied mixture by mixing 100 parts by weight of wheat flour, 1-25 parts by weight of trehalose, 0.5-5 parts by weight of yeast and 80-95 parts by weight of water; Aging the liquefied mixture; 100 parts by weight of the aged liquefied mixture, 30-60 parts by weight of wheat flour, 5-20 parts by weight of butter, 5-10 parts by weight of yeast, 0.01-1 part by weight of yeast hood, 0.01-2 parts by weight of salt, and 10-30 parts by weight of water Blending the portions to blend the dough; And dividing and freezing the dough.

In the process of the invention, the liquefied mixture is preferably 0.01-2 parts by weight, more preferably 1.5-2 parts by weight of salt, preferably 0.01-1 parts by weight, more preferably 0.1-0.5 parts by weight of ammonium chloride, Preferably 0.01-1 parts by weight, more preferably 0.1-0.5 parts by weight of calcium carbonate or mixtures thereof are further included.

In the method of the present invention, salt may be used as salt, salt, purified salt or mixture thereof, but is preferably purified salt.

In the process of the invention, preferably water is purified water, in particular water in the liquefaction step is preferably purified water of 18-22 ° C.

In the process of the invention, the liquefaction step is preferably carried out for 2-5 minutes at low speed (120-144 rpm) so that the mixture is 16-20 ° C. More preferably it is mixed for 4 minutes at low speed so that the mixture is brought to 17-19 ° C.

In the process of the invention, the aging step is preferably first aged at 4-7 ° C. for 1.5-2.5 hours and then second aged at 10-15 ° C. for 9-11 hours. More preferably, it is primary aged at 5 ° C. for 2 hours and then secondary aged at 12 ° C. for 10 hours.

In the process of the invention, preferably the kneading step is to put the remaining ingredients except butter in the blender and mix for 2-5 minutes at low speed, then further mixed for 2-8 minutes at medium speed (205-246 rpm), more preferably at low speed After mixing for 3 minutes and further 5 minutes at medium speed, butter is added and preferably mixed 2-5 minutes at low speed, 2-8 minutes at medium speed, 0.5-2 minutes at high speed (261-313 rpm), More preferably, the mixture is further mixed for 3 minutes at low speed, 5 minutes at medium speed, and 1 minute at high speed.

In the process of the present invention, the yeast hood is preferably commercially available, but preferably Yeast Hood S3.

In the method of the present invention, preferably the freezing is divided into 50-500 g of the dough at -45 to -30 ℃, more preferably at 100-200 g to the temperature of the dough at -40 to -35 ℃ is -10 Quick-freeze until ℃.

Hereinafter, the frozen dough manufacturing method of the present invention will be described in more detail.

The present invention is characterized in that liquefied and fermented mixtures are added to the dough by mixing salt, yeast, wheat flour and water with trehalose to form a three-dimensional network by crosslinking formed by them.

Trehalose is a disaccharide in which two molecules of glucose are combined with alpha 1-1. Trehalose has a small structural change, which makes it difficult to diffuse the surrounding water, so it has a stronger hydration power than maltose or white sugar. In the taste and flavor components isoamyl alcohol, ethanol, acetaldehyde and the like promote the production of fermented products, and the gas generating power is constant. In addition, it prevents the rapid drop in pH so that the fermentation broth is not overfermented, thereby causing a stable fermentation. In addition, two molecules of glucose (alpha 1-1) are combined with alpha 1-1, so it is not reducible, so browning reaction is not good. The sweetness is 45% of white sugar, and the quality of sweetness is not refreshing. There is an effect of suppressing excessive coloring and improving the sweetness.

Therefore, the present invention does not use the direct fermentation method and the middle seed method, which is a conventional fermentation method, and can have freezing resistance during fermentation process, and freeze resistance while maintaining the natural sweetness, flavor and texture during fermentation. It enables the production of bread with a sense of volume even after thawing, fermentation and baking after freezing storage for a certain period.

Looking at each step of the manufacturing method of the frozen bread dough using the trehalose of the present invention.

1. Liquefaction process

100 parts by weight of wheat flour, 1-25 parts by weight of trehalose, 0.01-2 parts by weight of salt, 0.5-5 parts by weight of yeast, and 80-95 parts by weight of water are mixed and mixed at low speed for 2-5 minutes. Be sure to

2. First ripening process

The liquefied mixture is kept at a constant temperature and aged at 4-7 ° C. for 1.5-2.5 hours for stabilization of physical properties.

3. Secondary maturation process

The first aged dough is easy to control the temperature and mixing process, and the second aged at 10-15 ℃ for 9-11 hours to stabilize the starch sugar.

4. Mixing process

100 parts by weight of the aged liquefied mixture, 30-60 parts by weight of wheat flour, 5-10 parts by weight of yeast, 0.01-1 part by weight of yeast hood, 0.01-2 parts by weight of salt, and 10-30 parts by weight of water were added to the blender at a low speed. -5 minutes, then mixed 2-8 minutes at medium speed, then add 100 parts by weight of the liquefied mixture, 5-20 parts by weight of butter, again 2-5 minutes at low speed, then 2-8 minutes at medium speed, the After mixing at high speed for 0.5-2 minutes.

5. Partial Molding Process

After dividing into 100-200g, the dough is rounded.

6. Refrigeration process

Quickly freeze the dough at -45 to -30 ℃ until the temperature of the dough becomes -10 ℃

7. Low temperature thawing process

In order to prevent the dough from fermenting by yeast, thaw it in a refrigerated state of 0-5 ° C until the temperature of the dough reaches 3 ° C.

8. Room temperature thawing process

In a thawing chamber with a temperature of 20 ° C. and a humidity of 75%, thaw the temperature of the dough to 18 ° C.

9. Molding process

The molder is molded into a rugby ball shape and panned into a bread case.

10. Fermentation process

Fermentation is carried out in a fermentation chamber at a temperature of 30-40 ° C. and a humidity of 80-90% for 50-70 minutes.

11.Burning process

Bake to golden brown for 20-30 minutes in an oven at 200 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

<Example 1>

This example was performed according to the bread production process described above.

To 100 g of wheat flour, 12 g of trehalose, 0.5 g of refined salt, 0.2 g of ammonium chloride, 0.05 g of calcium carbonate, 2 g of yeast, 95 g of purified water at 17 ° C. were mixed for 4 minutes, and the mixture was liquefied so that the mixture became 18.5 ° C. Rough Thereafter, the first aging process at 5 ° C. for 2 hours and then the second aging process at 10 ° C. for 10 hours, followed by 100 g of the liquefied mixture, 50 g of wheat flour, 7 g of yeast, and 1.6 g of refined salt (Hanju Co., Ltd.). ), Add 0.1 g of yeast hood (East Hood S3 of Choheung Chemical), 20 g of purified water and mix for 3 minutes at low speed and 5 minutes at medium speed, then mix 10 minutes of butter with 3 minutes at low speed and 5 minutes at medium speed. Process (mixing machine uses HOBART's D300), split molding process of dividing and molding the dough after the mixing process into 160g, and went through the split molding process. A freezing process for freezing the dough at -35 ° C., a low temperature thawing step for thawing the freezing step dough at 5 ° C., and a room temperature thawing step for thawing at 20 ° C. again. Using the molder, the dough has been thawed After the fermentation process (醱 酵 工程) for 60 minutes in a fermentation chamber with a temperature of 35 ° C. and a humidity of 85% to form a uniform shape, the fermented dough is placed in a 200 ° C. oven and baked for 25 minutes.

<Example 2>

In the step of making a liquefaction mixture, it was carried out in the same manner as in Example 1 except that 24 g of trehalose was used and 92 g of purified water was used.

<Example 3>

In the step of making a liquefaction mixture, it was carried out in the same manner as in Example 1 except that 12g of white sugar was used instead of trehalose.

<Example 4>

In the step of preparing a liquefied mixture, it was carried out in the same manner as in Example 1 except that 24g of white sugar and 92g of purified water were used instead of trehalose.

Example 5

In the step of making a liquefaction mixture, it was carried out in the same manner as in Example 1 except that 98 g of purified water was used without adding trehalose.

<Example 6>

Direct wheat flour 97.68g, yeast 7.95g, refined salt 1.84g, yeast hood 0.1g, purified water 65.29g, trehalose 6g, ammonium chloride 0.1g, calcium carbonate 0.02g After mixing for 3 minutes at low speed and 5 minutes at medium speed, 10 g of butter was mixed for 3 minutes at low speed and 5 minutes at medium speed to mix and knead in the same manner as in Example 1 Was carried out.

The differences between the liquefied mixtures in Examples 1 to 6 are summarized in Table 1 below.

TABLE 1

Comparative Example 1

The dough according to each embodiment of the present invention was frozen for 10 days to prepare each bread, the volume of each bread was measured and summarized in Table 2, and the resistance during freezing storage was compared. At this time, the volume of bread was measured by the seed replacement method using rapeseed seeds.

TABLE 2

As a result of the measurement of the bread volume, the bread volume of Examples 5 and 6 was significantly reduced by freezing storage for 10 days, whereas the bread volume was lowered in Examples 1 and 2 containing the liquefaction mixture using trehalose. Was very low. In particular, the bread volume using the liquefied mixture containing 12% of trehalose was maintained at a high level even after prolonged freezing. From the above results, it was confirmed that the resistance during freezing storage was remarkably improved when the liquefaction mixture using trehalose was used.

Comparative Example 2

According to each embodiment of the present invention prepared one bread each, stored for 1-4 days at room temperature and then sliced into 15mm by a texture analyzer (Hardness), guminess (gumminess) and elasticity of each sample (springness) was investigated and the results are shown in Table 3. At this time, the hardness (Hardness), gum properties and elasticity was measured using Instron (Model 4440, U.S.A), repeated compression test (compression test) twice and the average value was taken. The speed rate was 500 mm / min and the maximum load was 5 kN, and the sample height was calculated from the force distance curve obtained when the sample was pressed at 15 mm sliced above.

TABLE 3

As shown in the results of Table 3, the samples using the liquefaction mixture using trehalose compared to the case of not using a liquefaction mixture using trehalose (Example 5) and the case of putting trehalose directly into the dough (Example 6) There was an effect of delaying aging, and in the case of Examples 3 and 4 using white sugar, the aging rate was slower than in Example 5, but compared to Examples 1 and 2 using the liquefied mixture using trehalose. You can see that the delay speed is fast.

Therefore, the method according to the present invention was shown to have a high delaying effect of aging, which greatly affects the effect of improving the texture.

Comparative Example 3

In order to evaluate the sensory quality of the bread prepared according to the present invention, 20 trained sensory test personnel were subjected to the sensory test after having tasted the bread produced by each example.

Sensory scores were scored using the 5-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) and the results are shown in Table 5 below.

TABLE 4

As shown in the results of Table 4, the examples with the liquefied mixture using trehalose as a whole showed superior in appearance and overall taste, compared with the other examples, especially high in terms of texture. Regarding the organoleptic properties, Example 2 containing the liquefied mixture using 24% of trehalose was superior in texture to Example 1 containing 12%, but in terms of overall taste, Example 1 exhibited high palatability and the use of an appropriate mixture was sufficient. The quality balance was significant. In terms of the appearance of the crust's baked color, even when the liquefaction mixture using trehalose 24% was added, there was no feeling of excessive coloring, but the evaluation of the appearance was lower than in Example 1. From the above results, it was found that the production of bread containing the liquefied mixture using trehalose was superior in improving the texture and color of the bread by frozen dough blending, compared to the products containing no white sugar and products containing it.

As described above, according to the present invention, it is possible to produce bread having improved texture and flavor through overcoming the freezing disorder occurring in the freezing process, through the inhibition of starch aging, the inhibition of caramel reaction, and the inhibition of browning reaction.

Claims (4)

a) liquefaction step of preparing a liquefaction mixture by mixing 100 parts by weight of wheat flour, 1-25 parts by weight of trehalose, 0.5-5 parts by weight of yeast and 80-95 parts by weight of water; b) aging the liquefaction mixture; c) 100 parts by weight of the aged liquefied mixture, 30-60 parts by weight wheat flour, 5-20 parts by weight butter, 5-10 parts by weight yeast, 0.01-1 parts by weight yeast hood, 0.01-2 parts by weight salt, and water 10 Blending -30 parts by weight of the dough; And d) a method of preparing a frozen dough comprising dividing and freezing the dough obtained in the kneading step. The method of claim 1, wherein the liquefied mixture further comprises 0.01-2 parts by weight of salt, 0.01-1 part by weight of ammonium chloride, 0.01-1 part by weight of calcium carbonate or a mixture thereof. The method of claim 1, wherein the temperature of the water used in the liquefaction step is 18-22 ℃ manufacturing method of the frozen dough. The method of claim 1, wherein the aging step is the first aging for 1-5 hours at 4-7 ℃, the second method for the production of frozen dough, characterized in that the second aging for 5-15 hours at 10-15 ℃.