JPH0568471A - Preparation of frozen dough for bread - Google Patents
Preparation of frozen dough for breadInfo
- Publication number
- JPH0568471A JPH0568471A JP7143090A JP7143090A JPH0568471A JP H0568471 A JPH0568471 A JP H0568471A JP 7143090 A JP7143090 A JP 7143090A JP 7143090 A JP7143090 A JP 7143090A JP H0568471 A JPH0568471 A JP H0568471A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- yeast
- frozen
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明はパン用冷凍生地の製造方法に関し、詳 しくは、発酵風味の豊かな、かつボリュウムのあ るパンを得ることのできるパン用冷凍生地の製造 方法に係わるものである。Description: TECHNICAL FIELD The present invention relates to a method for producing frozen dough for bread, and more specifically, to frozen bread for bread, which is rich in fermented flavor and has bread with a volume. It relates to the method of manufacturing the dough.
［従来の技術］ 従来のパン用冷凍生地の製造方法においては、 冷凍過程におけるパン酵母の死滅を防止するため に冷凍生地用のパン酵母を大量に使用したり、前 発酵をできるだけ少量に押えるなどの方法が採用 されている。[Prior Art] In the conventional method for producing frozen dough for bread, a large amount of baker's yeast for frozen dough is used to prevent the death of baker's yeast in the freezing process, or pre-fermentation is suppressed to a minimum amount. Method is adopted.
また、冷凍耐性の強い前発酵の採れるパン酵母 の分離や育種、パン生地の冷凍方法の改良なども 検討されている。 In addition, the isolation and breeding of baker's yeast that can be pre-fermented, which is highly resistant to freezing, and the improvement of the method for freezing bread dough are being studied.
一方、化学膨張剤は冷凍過程あるいは冷蔵過程 において膨張力が低下しないので、米国ではビス ケットやペストリーの冷蔵生地に使用されている。 On the other hand, chemical expansive agents are used in biscuits and pastry refrigerated dough in the United States because their expansive power does not decrease during freezing or refrigeration.
［発明が解決しようとする課題］ パン酵母を大量に使用すると酵母臭の強いパン となり、前発酵を短時間にするとパン本来の発酵 風味が乏しいパンとなってしまう。また新種の冷 凍耐性パン酵母や冷凍方法の改良においては、い まだ満足な結果が得られていない。[Problems to be Solved by the Invention] When a large amount of baker's yeast is used, bread having a strong yeast odor is obtained, and when pre-fermentation is carried out for a short time, bread having a poor original fermented flavor is produced. Moreover, satisfactory results have not yet been obtained in the improvement of new freeze-tolerant baker's yeast and freezing methods.
一方、米国において流通している化学膨張剤を 使用した冷蔵生地を焼成した製品は、従来の製品 に比べて比容積、内相、触感及び特に風味の点で 劣る。また、使用する化学膨張剤によってはその 物質特有のビロ臭（苦味臭）を生じる場合もある。 On the other hand, a product obtained by baking refrigerated dough containing a chemical expansion agent distributed in the United States is inferior to the conventional product in specific volume, internal phase, touch and particularly flavor. In addition, depending on the chemical swelling agent used, there may be a violent odor (bitter odor) peculiar to the substance.
そこで本発明の課題は、従来の冷凍生地より製 パンした場合における発酵風味の不足、発酵力の 低下、及び酵母臭の増加などの問題点を解消し、 発酵風味の豊かなかつ、ボリュウムのあるパンと なし得るパン用冷凍生地の製造方法を提供するこ とにある。 Therefore, an object of the present invention is to solve problems such as lack of fermentation flavor, decrease in fermentation power, and increase in yeast odor when bread is produced from a conventional frozen dough, and bread with a rich fermentation flavor and a volume is obtained. Another object of the present invention is to provide a method for producing frozen dough for bread that can be achieved.
［課題を解決するための手段］ 前記課題を解決するために、本発明は、冷凍し たパン用の生地を、解凍し、焼成して所定のパン とするためのパン用冷凍生地の製造方法であって、 小麦粉及び水を主体とする中種生地を酵母で発酵 させること、及び本ごね工程で化学膨張剤を配合 することを特徴とするパン用冷凍生地の製造方法 である。[Means for Solving the Problems] In order to solve the above problems, the present invention provides a method for producing a frozen dough for bread for thawing and baking a frozen dough for bread to obtain a predetermined bread. A method for producing a frozen dough for bread, which comprises fermenting a medium-sized dough composed mainly of wheat flour and water with yeast, and adding a chemical expanding agent in the main kneading step.
また、本発明は上記パン用冷凍生地の製造方法 において、該中種生地に乳酸菌、酢酸菌、プロピ オン酸菌などのバクテリア、あるいはその発酵物 を混合することを特徴とするパン用冷凍生地の製 造方法である。 Further, the present invention provides the method for producing a frozen dough for bread, wherein the intermediate seed dough is mixed with bacteria such as lactic acid bacteria, acetic acid bacteria and propionic acid bacteria, or a fermentation product thereof. It is a manufacturing method.
さらに、本発明は上記した両製造方法の本ごね 工程において各種風味改良剤を配合することを特 徴とするパン用冷凍生地の製造方法である。 Further, the present invention is a method for producing a frozen dough for bread, which is characterized in that various flavor improving agents are added in the main kneading step of both the above-mentioned production methods.
前記中種生地に使用する小麦粉としては、強力 粉、準強力粉、中力粉が適し、場合によっては薄 力粉やライ麦粉等を混合して使用することも可能 である。 As the wheat flour used for the medium-sized dough, strong flour, semi-strong flour, and medium-strength flour are suitable, and in some cases, weak flour, rye flour, or the like can be mixed and used.
前記酵母は、生地を膨張させ、風味を与えかつ 食用に供しうるものであれば使用できる。特に適 しているのは市販のパン酵母、および冷凍生地用 のパン酵母である。その他、ビール、ワイン、酒 などの製造に使用されているサッカロマイセス・ セレビシェなどのサッカロマイセス属酵母、ある いは食品製造に使用されているクルイべロマイセ ス属、トルラスポラ属、キャンディダ属、チゴサ ッカロマイセス属などに属する酵母も使用可能で ある。酵母の使用量は製品に使用する全体の小麦 粉の量を１００とした場合の重量％で表すと２〜 ３％を使用し得る。中種生地以外の原料中、例え ば本ごね配合にも酵母を0.５〜２％使用してもよ く、この場合には製品原料中に用いられる酵母が 合計で２〜４％となし得る。 Any yeast can be used as long as it can swell the dough, give it a flavor, and serve it for food. Particularly suitable are commercially available baker's yeast and baker's yeast for frozen dough. In addition, Saccharomyces yeasts such as Saccharomyces cerevisiae used in the production of beer, wine, liquor, etc., or Kluyveromyces, Torulaspora, Candida, Tigosaccharomyces used in food production Yeast belonging to, etc. can also be used. The amount of yeast used may be 2 to 3% in terms of weight% when the total amount of wheat flour used in the product is 100. For raw materials other than medium-sized dough, for example, yeast may be used in the amount of 0.5 to 2% in this gobese formulation. You can do it.
前記化学膨張剤としては、グルコノデルタラク トン又は、焼きアンモニウムミョウバンなどと重 曹の組合せ、すなわち、４０℃以上で反応が促進 される遅効性の化学膨張剤が適しているが、必要 に応じて、酒石酸、フマル酸、リン酸−ナトリウ ムなどと重曹の組合せによる速効性の化学膨張剤 を併用してもよい。この場合、化学膨張剤は水と の反応を押さえるため小麦粉に混ぜたり、油脂に 混ぜて使用する。化学膨張剤の使用量は製品に使 用する全体の小麦粉の量を１００とした場合の重 量％で表すと、たとえばグルコノデルタラクトン と重曹の組合せの場合には、グルコノデルタラク トンを１〜３％及び重曹を0.５〜1.５％使用し得 る。 As the chemical swelling agent, glucono delta-lacton or a combination of baked ammonium alum and sodium bicarbonate, that is, a slow-acting chemical swelling agent which accelerates the reaction at 40 ° C. or higher is suitable, but if necessary, Then, a fast-acting chemical swelling agent obtained by combining tartaric acid, fumaric acid, phosphoric acid-sodium and the like with sodium bicarbonate may be used in combination. In this case, the chemical swelling agent is used by mixing it with wheat flour or oil and fat to suppress the reaction with water. The amount of chemical expansion agent used is expressed as weight% when the total amount of flour used in the product is 100. For example, in the case of a combination of glucono delta lactone and baking soda, glucono delta lactone is used. 1-3% and baking soda 0.5-1.5% can be used.
前記バクテリアとしては乳酸菌、酢酸菌、プロ ピオン酸菌などや、あるいはそれらの培養物を併 用することが可能である。ラクトバチルス・プラ ンタラム、ラクトバチル０・ブレビス、ラクトバ チルス・サンフランシスコなど穀物由来の乳酸菌 が適しているが、その他乳製品、発酵食品などに 由来するバクテリア類も使用することができる。 As the bacterium, lactic acid bacterium, acetic acid bacterium, propionic acid bacterium, or a culture thereof can be used together. Lactobacillus derived from grains such as Lactobacillus plantarum, Lactobacillus 0. brevis and Lactobacillus san Francisco are suitable, but bacteria derived from dairy products, fermented foods, etc. can also be used.
それらの使用量は、バクテリアの場合、小麦粉１ ｇ当り、細胞数として１０５〜１０８、発酵物の 場合、小麦粉に対する重量比として５〜２０％で ある。In the case of bacteria, the amount of cells is 10 5 to 10 8 per 1 g of wheat flour, and in the case of the fermented product, the weight ratio to wheat flour is 5 to 20%.
前記風味改良剤としては市販のホップス種、酒 種、サワー種、フレーバー剤などパンの風味改良 に使用するものであれば問題ない。また、風味改 良剤は必要に応じて中種に添加してもよい。前記 風味改良剤の使用量はその種類により適切な量を 使用でき、上記と同様の単位で表すと0.２〜0.５ ％使用しうる。 There is no problem as the flavor improver as long as it is used for improving the flavor of bread, such as commercially available Hops, liquor, sour and flavors. Further, the flavor improving agent may be added to the intermediate seeds, if necessary. The amount of the flavor improving agent to be used may be an appropriate amount depending on its type, and if expressed in the same units as described above, it may be used in an amount of 0.2 to 0.5%.
本発明においては、始めに酵母単独または酵母 と乳酸菌などを用いて発酵風味を持つ中種生地を 作る。中種生地は通常の常温短時間の発酵または、 低温長時間の発酵で発酵する。発酵終了後、中種 生地を冷却して本ごね中に化学膨張剤が反応しな いようにして、５〜２０℃の低温で本ごね生地を こね上げる。本ごね時には化学膨張剤の他に小麦 粉、砂糖、食塩、脱脂粉乳や全脂粉乳などの乳原 料、油脂、水と必要に応じて酵母、風味改良剤、 乳化剤等を加える。本ごねの生地は必要な重量に 分割し丸めた状態、または丸めて整形した状態で、 冷凍庫内で保存する。 In the present invention, first, a medium-sized dough having a fermented flavor is prepared using yeast alone or yeast and lactic acid bacteria. Medium-sized dough is fermented by normal fermentation at normal temperature for a short time or fermentation at low temperature for a long time. After the fermentation is completed, the medium-sized dough is cooled so that the chemical expansion agent does not react in the main dough, and the dough is kneaded at a low temperature of 5 to 20 ° C. In addition to chemical leavening agents, wheat flour, sugar, salt, dairy ingredients such as skimmed milk powder and whole milk powder, oils and fats, water and, if necessary, yeast, flavor improvers, emulsifiers, etc. are added at the time of this beating. The dough for this dough should be divided into the required weight and rolled, or rolled and shaped and stored in the freezer.
分割、丸めを行った後に冷凍した生地はリター ダー解凍後、整形し、必要に応じてホイロをとり、 オーブンで焼成する。また整形冷凍したパン冷凍 生地は必要に応じて解凍後、オーブンでそのまま 焼成する。この時、オーブンに入れるまでに化学 膨張剤が反応しないように５〜２０℃の低温下で 作業するか、速効性の化学膨張剤より遅効性の化 学膨張剤の割合を多くして製パンする。 After the dough is divided and rounded, the dough frozen is thawed in the retarder, shaped, and if necessary, proofed and baked in an oven. If necessary, the frozen frozen dough is thawed and then baked in the oven as it is. At this time, work at a low temperature of 5 to 20 ° C so that the chemical expansion agent does not react until it is placed in the oven, or increase the proportion of the slow-acting chemical expansion agent over the fast-acting chemical expansion agent to make the bread. To do.
［作 用］ 中種生地は酵母の発酵により生地の熟成が行わ れるとともに、パン本来の発酵風味が付与される。[Cooking] The medium dough is aged by fermentation of yeast and imparted with the original fermented flavor of bread.
冷凍過程におけるパン酵母の死滅による発酵力の 低下は化学膨張剤により補われる。すなわち酵母 と化学膨張剤の両者により生地が膨張される。ま た、通常より少量かつ良バランス量の化学膨張剤 と酵母との併用によりピロ臭や酵母臭が抑制され る。The decrease in fermentative power due to the death of baker's yeast during the freezing process is compensated by the chemical expansion agent. That is, the dough is expanded by both the yeast and the chemical expanding agent. Moreover, the pyroodor and yeast odor can be suppressed by using a small amount and a well-balanced amount of the chemical swelling agent together with yeast.
中種生地に酵母と、乳酸菌などのバクテリア又 はその発酵物とを併用した場合は、風味及び生地 物性が一層改良される。 When yeast and a lactic acid bacterium or a fermented product thereof are used together in the medium-sized dough, the flavor and the dough physical properties are further improved.
風味改良材を併用した場合は、さらに風味が改 良される。 When the flavor improving agent is used together, the flavor is further improved.
［実施例］ 次に、本発明の実施例を説明する。[Examples] Next, examples of the present invention will be described.
なお、以下の各実施例の製パン法は中種法であ る。 The bread making method in each of the following examples is a middle seed method.
実施例１ 食パン用の冷凍生地の製造に際し、まず、中種 生地を用意する。中種生地の配合成分は第１表に 示す通りである。 Example 1 In producing a frozen dough for bread, first, a medium-sized dough is prepared. The ingredients of the medium-sized dough are as shown in Table 1.
第１表に示す配合成分を低速２分及び中速４分 でミキシングし、こね上げ温度２４℃でこね上げ た後、３０℃にて４時間発酵させて中種生地を作 成した。 The ingredients shown in Table 1 were mixed at a low speed of 2 minutes and a medium speed of 4 minutes, kneaded at a kneading temperature of 24 ° C., and then fermented at 30 ° C. for 4 hours to prepare a medium-sized dough.
次に第２表に示す本ごね配合の配合成分を用意 した。 Next, the compounding ingredients of the present goboshi formulation shown in Table 2 were prepared.
本ごね用の各配合成分は中種生地とともに低速 ５分及び中速６分で本ごねを行い、こね上げ温度 を１５℃としてこね上げした。本ごねした生地は ２６５ｇ毎に分割し、各分割生地は整形後、−４ ０℃の冷凍庫に保存してパン用冷凍生地とした。 Each compounding ingredient for this kneading was carried out together with the medium seed dough at a low speed of 5 minutes and a medium speed of 6 minutes, and the kneading temperature was raised to 15 ° C. This kneaded dough was divided into 265 g portions, and each divided dough was shaped and then stored in a freezer at −40 ° C. to prepare frozen dough for bread.
このパン用冷凍生地は必要時に解凍し、焼成し て食パンとする。すなわち、パン用冷凍生地はリ ターダーにて解凍し、フロアータイムを１５℃に て２０分間、ベンチタイムを１５℃にて２０分間 とり、次いでホイロを３０℃、湿度８５％にて５ ０分間とった後、２０５℃のオーブンにて３５分 間焼成することにより本例１の食パンを得た。 This frozen dough for bread is thawed when necessary and baked to make bread. That is, the frozen dough for bread is thawed in a retarder, the floor time is set to 15 ° C for 20 minutes, the bench time is set to 15 ° C for 20 minutes, and then the proof is set to 30 ° C and the humidity is set to 85% for 50 minutes. After that, the bread of Example 1 was obtained by baking in an oven at 205 ° C. for 35 minutes.
本例１の比較には、 (A)前記第１表の配合成分による中種生地に、 グルコノデルタラクトン及び重曹を加えない第２ 表の配合成分を混合した本ごね生地を冷凍（−４ ０℃）した対照１のパン用冷凍生地、 (B)酵母を配合しない第１表の配合成分による 中種生地に、グルコノデルタラクトン３重量部及 び重曹1.５重量部を配合した第２表の配合成分を 混合した本ごね生地を冷凍（−４０℃）した対照 ２のパン用冷凍生地、 を用いた。対照１及び対照２のパン用冷凍生地 は、前記した本例１と同要領で食パンにした。本 例１、対照１，対照２の各食パンについて、外観、 焼色、内相、風味及び食感の良否を判定した。こ の結果は第３表に示す通りである。 For comparison of this Example 1, (A) a frozen dough which was prepared by mixing the compounded ingredients shown in Table 1 with the compounded ingredients shown in Table 2 without adding gluconodeltalactone and baking soda (- 3 parts by weight of glucono delta lactone and 1.5 parts by weight of baking soda were added to the frozen bread dough of Control 1 (40 ° C.), and the intermediate dough (B) containing the ingredients shown in Table 1 containing no yeast. A frozen dough for bread of Control 2, which was obtained by freezing (-40 ° C) the dough for the dough mixed with the ingredients shown in Table 2, was used. The frozen bread doughs of Control 1 and Control 2 were made into bread in the same manner as in Example 1 described above. For each of the breads of Example 1, Control 1 and Control 2, the appearance, brown color, internal phase, flavor and texture were evaluated. The results are shown in Table 3.
なお、第３表中、△は劣、○は普通、◎は良好 を示す。（後述の第６表も同様である。） 第３表に示すように、酵母単独を使用して製造 した冷凍生地を焼成した対照１の食パンにおいて は、外観及び食感の点で劣った。また、化学膨張 剤単独を使用して製造した冷凍生地を焼成した対 照２の食パンにおいてはボリュウムは得られるが、 風味の劣った食パンとなった。 In Table 3, Δ indicates inferior, ○ indicates normal, and ⊚ indicates good. (The same applies to Table 6 described later.) As shown in Table 3, the bread of Control 1 obtained by baking the frozen dough produced using yeast alone was inferior in appearance and texture. Further, in the bread of Reference 2 in which the frozen dough produced by using only the chemical expanding agent was baked, although the volume was obtained, the bread had a poor flavor.
一方、酵母及び化学膨張剤を併用した冷凍生地 を焼成した本例１の食パンは外観、焼色、内相、 風味及び食感のすべての点において良好なことが 認められた。すなわち、本例１の食パンは、酵母 および化学膨張剤を併用して冷凍パン生地を製造 しているので、酵母が本来持つ豊かな発酵風味を 有し、かつ冷凍過程におけるパン酵母の死滅によ るボリュウム不足が、化学膨張剤により補われて ボリュウムが良好となった。また、本例１の食パ ンは酵母の量と化学膨張剤の量のバランスが良い ため、酵母臭及びピロ臭が全く感じない風味豊か な食パンとなった。 On the other hand, it was confirmed that the bread of Example 1 obtained by baking a frozen dough containing yeast and a chemical swelling agent was good in all aspects of appearance, baking color, internal phase, flavor and texture. That is, since the bread of Example 1 is used in the production of frozen bread dough by using yeast and a chemical expanding agent, the bread has a rich fermented flavor that yeast originally has, and the bread yeast is killed in the freezing process. The lack of volume was compensated by the chemical expansion agent, and the volume became good. In addition, the bread of Example 1 had a good balance between the amount of yeast and the amount of the chemical swelling agent, and thus the bread was rich in flavor without any yeast odor or pyroodor.
実施例２ 菓子パン用の冷凍生地の製造に際し、まず、加 糖した中種生地を用意する。中種生地の配合成分 は第４表に示す通りである。 Example 2 In the production of frozen dough for confectionery bread, first, a sweetened medium-sized dough is prepared. The ingredients of the medium-sized dough are as shown in Table 4.
第４表に示すように本実施例２の中種生地には 酵母のみならず、風味付けのために乳酸菌（ラク トバチルス・サンフランシスコ）のサワー種が混 合される。このサワー種は、小麦粉１００部、水 ２５０部、食塩２部の組成から成るスラリーにラ クトバチルス・サンフランシスコＮＲＲＬ Ｂ− ３９３２の細胞を約２×１０６になるように接種 し、３０℃で１０〜１６時間培養したものである。As shown in Table 4, not only yeast but also sourdough of lactic acid bacterium (Lactobacillus San Francisco) is mixed in the medium seed dough of Example 2 for flavoring. This sourdough was inoculated with a slurry composed of 100 parts of wheat flour, 250 parts of water, and 2 parts of salt so that the cells of Lactobacillus san Francisco NRRL B-3932 were about 2 × 10 6 , and the mixture was heated at 10 ° C. at 10 ° C. It was cultured for 16 hours.
第４表に示す配合成分を低速２分及び中速１分で ミキシングし、こね上げ温度２４℃でこね上げた 後、３０℃にて４時間、発酵させて中種生地を作 成した。The ingredients shown in Table 4 were mixed at a low speed for 2 minutes and a medium speed for 1 minute, kneaded at a kneading temperature of 24 ° C., and then fermented at 30 ° C. for 4 hours to form a medium-sized dough.
次に第５表に示す本ごね配合の配合成分を用意 した。 Next, the compounding ingredients for this goboshi formulation shown in Table 5 were prepared.
本ごね用の各配合成分は中種生地とともに低速 ５分及び中速１０分にて本ごねを行い、こね上げ 温度を２０℃としてこね上げした。本実施例２の 本ごねにおいては化学膨張剤としてグルコノデル タラクトンと重曹とを併用しているのみならず、 さらに風味改良剤としてバニラフレーバーを用い ている。本ごね後の生地は９０ｇ毎に分割して整 形し、−４０℃の冷凍庫に保存してパン用冷凍生 地とした。このパン用冷凍生地は必要時にホイロ 解凍し焼成して本例２の菓子パンとする。ホイロ 解凍は３５℃、湿度８５％にて１２０分間行い、 焼成は２００℃のオーブンにて１５分間行った。 For each of the ingredients for this kneading, the kneading was carried out at a low speed of 5 minutes and a medium speed of 10 minutes together with the medium seed dough, and the kneading temperature was 20 ° C. In the present bed of Example 2, not only gluconodertalactone and baking soda were used in combination as the chemical expanding agent, but also vanilla flavor was used as the flavor improving agent. The dough after this kneading was divided into pieces each having a size of 90 g, shaped, and stored in a freezer at -40 ° C to be used as a frozen place for bread. The frozen dough for bread is thawed and baked as needed to obtain the confectionery bread of Example 2. Proof Thawing was performed at 35 ° C. and humidity of 85% for 120 minutes, and baking was performed in an oven at 200 ° C. for 15 minutes.
本例２の比較には、 (C)酵母を４重量部とした前記第４表の配合成 分による中種生地に、グルコノデルタラクトン及 び重曹を加えない第５表の配合成分を混合した本 ごね生地を冷凍（−４０℃）した対照３のパン用 冷凍生地、 (D)酵母を配合しない第４表の配合成分による 中種生地に、グルコノデルタラクトン４重量部及 び重曹２重量部を配合した第５表の配合成分を混 合した本ごね生地を冷凍（−４０℃）した対照４ のパン用冷凍生地、 を用いた。対照３及び対照４のパン用冷凍生地 は、前記した本例２と同要領で菓子パンとした。 For comparison of this Example 2, (C) yeast was mixed with the compounding ingredients of Table 5 without adding glucono delta lactone and sodium bicarbonate to the medium-sized dough prepared by the composition of Table 4 with 4 parts by weight of yeast. Frozen (-40 ° C) frozen dough for control, bread for control 3), (D) medium-sized dough with the ingredients in Table 4 containing no yeast, 4 parts by weight of gluconodeltalactone and baking soda The frozen dough for bread of Control 4, which was obtained by freezing (-40 ° C) the dough for this mix of 2 parts by weight of the ingredients shown in Table 5, was used. The frozen bread doughs of Control 3 and Control 4 were confectionery breads in the same manner as in Example 2 described above.
本例２、対照３，対照４の菓子パンについて、 外観、焼色、内相、風味及び食感の良否を判定し た。この結果は第６表に示す通りであった。 With respect to the confectionery breads of Example 2, Control 3 and Control 4, the appearance, baking color, internal phase, flavor and texture were evaluated. The results are shown in Table 6.
第６表に示すように化学膨張剤を併用せず、中 種生地に多量の酵母を用いて発酵させて製造した 冷凍生地を焼成した対照３の菓子パンにおいては、 本例２と比べて外観、風味及び食感の３点で劣っ ていた。また、中種生地に酵母を用いず、化学膨 張剤を多量に使用して製造した冷凍生地を焼成し た対照４の菓子パンにおいては、ボリュウムは得 られるものの、本例２に比べて内相及び風味の２ 点で劣り、特に風味の点で大きく劣っていた。本 例２の菓子パンは、酵母を使用して中種生地を発 酵させるので酵母が本来持つ豊かな発酵風味が得 られ、かつ冷凍によるボリュウムの低下は化学膨 張剤により改善されるので、ボリュウムも良好で ある。 As shown in Table 6, in the confectionery bread of Control 3 in which the frozen dough was produced by fermenting the medium-sized dough with a large amount of yeast without using a chemical expander, the appearance was higher than that of Example 2. It was inferior in terms of flavor and texture. Further, in the confectionary bread of Control 4 in which the frozen dough prepared by using a large amount of the chemical expanding agent was used without using yeast as the medium-sized dough, although the volume was obtained, the inner phase was different from that of Example 2. Also, the flavor was inferior in two points, and the flavor was particularly inferior. Since the confectionery bread of Example 2 uses yeast to ferment the medium-sized dough, the rich fermented flavor inherent in yeast can be obtained, and the decrease in volume due to freezing is improved by the chemical expanding agent. Is also good.
本例２の菓子パンは酵母の量と化学膨張剤の量 のバランスが良いため、酵母臭及びピロ臭が共に 押えられて風味豊かな菓子パンとなった。 Since the confectionery bread of Example 2 had a good balance between the amount of yeast and the amount of chemical expansion agent, both the yeast odor and the pyroodor were suppressed, resulting in a flavorful confectionery bread.
また、中種生地に乳酸菌サワー種を配合し、か つ本ごね時にバニラフレーバーを併用したところ、 風味の一層豊かな菓子パンが得られた。なお前記 した実施例１及び実施例２は当業者の知識に基づ き種々の変更を加えた態様で実施しうる。 In addition, lactic acid bacterium sourdough was added to the medium-sized dough, and vanilla flavor was also used in the case of sashimi to give sweet bread with a richer flavor. The above-described first and second embodiments can be implemented in variously modified forms based on the knowledge of those skilled in the art.
［発明の効果］ 本発明のパン用冷凍生地の製造方法においては、 中種工程で生地に酵母を作用させ、かつ本ごね工 程で化学膨張剤を配合させるため、パン用冷凍生 地を解凍し、焼成して所定のパンとした際には、 発酵風味の豊かな、ボリュームのあるパンとなし 得る。そして、本発明方法では酵母と化学膨張剤 との両者を通常より少量かつバランス良く配合す るので、パン用冷凍生地をパンとした場合、得ら れたパンに酵母臭やピロ臭が生じない。[Effects of the Invention] In the method for producing a frozen dough for bread of the present invention, since the yeast is allowed to act on the dough in the intermediate seeding step and the chemical expansion agent is added in the process of the kneading of bread, the frozen dough for bread is prepared. When thawed and baked to obtain a desired bread, it can be a bread with a rich fermented flavor. Further, in the method of the present invention, both yeast and a chemical swelling agent are mixed in a smaller amount and in a well-balanced manner than usual, so that when the frozen dough for bread is made into bread, yeast odor or pyroodor does not occur in the obtained bread. ..
また本発明において、中種生地に乳酸菌などの バクテリアあるいはその発酵物を混合した場合は、 このパン用冷凍生地より風味のより豊かなパンを 得ることができる。 In addition, in the present invention, when bacteria such as lactic acid bacteria or a fermented product thereof is mixed with the medium-sized dough, bread having a richer flavor can be obtained than this frozen dough for bread.
また、本発明において、本ごね生地に各種風味 改良剤を配合した場合も、このパン用冷凍生地よ り、風味の一層豊かなパンを得ることができる。 Further, in the present invention, even when various flavor improving agents are blended with the present dough, it is possible to obtain bread with a richer flavor than the frozen dough for bread.
Claims (3)
し て所定のパンとするためのパン用冷凍生地の製造 方法であって、小麦粉及び水を主体とする中種生 地を酵母で発酵させること、及び本ごね工程で化 学膨張剤を配合することを特徴とするパン用冷凍 生地の製造方法。1. A method for producing a frozen dough for bread, which comprises thawing and baking frozen dough for bread to obtain a predetermined bread, which comprises using yeast as a medium seed medium mainly containing flour and water. A method for producing a frozen dough for bread, which comprises fermenting in a broth and adding a chemical swelling agent in the main kneading step.
し て所定のパンとするためのパン用冷凍生地の製造 方法であって、小麦粉及び水を主体とする中種生 地に乳酸菌、酢酸菌、プロピオン酸菌などのバク テリア、あるいはその発酵物を混合して、該中種 生地を酵母で発酵させること、及び本ごね工程で 化学膨張剤を配合することを特徴とするパン用冷 凍生地の製造方法。2. A method for producing a frozen bread dough for thawing and baking frozen dough for bread to obtain a desired bread, which comprises lactobacillus in a medium seed land mainly composed of flour and water. Bread characterized by mixing bacteria, acetic acid bacteria, propionic acid bacteria, or other bacteria, or fermentation products thereof, and fermenting the intermediate dough with yeast, and adding a chemical leavening agent in the step of kneading. Manufacturing method for cold-freezing dough.
合 することを特徴とする請求項１又は請求項２に記 載のパン用冷凍生地の製造方法。3. The method for producing a frozen dough for bread according to claim 1 or 2, wherein various flavor improvers are blended in the step of kneading.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2071430A JPH0677500B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing frozen dough for bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2071430A JPH0677500B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing frozen dough for bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0568471A true JPH0568471A (en) | 1993-03-23 |
| JPH0677500B2 JPH0677500B2 (en) | 1994-10-05 |
Family
ID=13460299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2071430A Expired - Lifetime JPH0677500B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing frozen dough for bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0677500B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0620974A2 (en) * | 1993-04-23 | 1994-10-26 | Unilever N.V. | Just bake frozen dough |
| CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
| KR19990073261A (en) * | 1999-06-24 | 1999-10-05 | 박양균 | Thawing method and preparation of frozen dough for bread |
| KR100515680B1 (en) * | 2002-11-20 | 2005-09-23 | 학교법인 계명기독학원 | Method of freezing or storing doughs for preparing breads or confectioneries |
| JP2009519031A (en) * | 2005-12-13 | 2009-05-14 | ルサッフル・エ・コンパニー | Bakery improver |
| JP2009529881A (en) * | 2006-03-16 | 2009-08-27 | リッチ プロダクツ コーポレイション | Formulas and methods for the production of frozen sheeted dough |
| CN114304212A (en) * | 2021-12-31 | 2022-04-12 | 武汉市仟吉食品有限公司 | Pre-fermented frozen dough and preparation method and application thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1617514A (en) * | 1926-07-06 | 1927-02-15 | Daniel S Donovan | Process of producing commercial baking dough |
| US3096178A (en) * | 1961-05-02 | 1963-07-02 | Stauffer Chemical Co | Chemically leavened yeast dough |
| JPS58205450A (en) * | 1982-05-24 | 1983-11-30 | 味の素株式会社 | Production of breads |
| JPS6119446A (en) * | 1984-07-04 | 1986-01-28 | 長福製パン株式会社 | Production of frozen bread containing lactic bacteria |
| JPS6143952A (en) * | 1984-08-08 | 1986-03-03 | 株式会社 神戸屋 | Bread making method |
| JPS61152226A (en) * | 1984-12-26 | 1986-07-10 | 理研ビタミン株式会社 | Quality modifier for frozen dough |
| US4678672A (en) * | 1984-03-14 | 1987-07-07 | Nabisco Brands, Inc. | Reduced calorie crackers and processes for producing same |
| JPS62236436A (en) * | 1986-04-09 | 1987-10-16 | 熊本製粉株式会社 | Production of frozen bread dough |
| JPH01191636A (en) * | 1988-01-27 | 1989-08-01 | House Food Ind Co Ltd | Production of bread dough |
-
1990
- 1990-03-20 JP JP2071430A patent/JPH0677500B2/en not_active Expired - Lifetime
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1617514A (en) * | 1926-07-06 | 1927-02-15 | Daniel S Donovan | Process of producing commercial baking dough |
| US3096178A (en) * | 1961-05-02 | 1963-07-02 | Stauffer Chemical Co | Chemically leavened yeast dough |
| JPS58205450A (en) * | 1982-05-24 | 1983-11-30 | 味の素株式会社 | Production of breads |
| US4678672A (en) * | 1984-03-14 | 1987-07-07 | Nabisco Brands, Inc. | Reduced calorie crackers and processes for producing same |
| JPS6119446A (en) * | 1984-07-04 | 1986-01-28 | 長福製パン株式会社 | Production of frozen bread containing lactic bacteria |
| JPS6143952A (en) * | 1984-08-08 | 1986-03-03 | 株式会社 神戸屋 | Bread making method |
| JPS61152226A (en) * | 1984-12-26 | 1986-07-10 | 理研ビタミン株式会社 | Quality modifier for frozen dough |
| JPS62236436A (en) * | 1986-04-09 | 1987-10-16 | 熊本製粉株式会社 | Production of frozen bread dough |
| JPH01191636A (en) * | 1988-01-27 | 1989-08-01 | House Food Ind Co Ltd | Production of bread dough |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0620974A2 (en) * | 1993-04-23 | 1994-10-26 | Unilever N.V. | Just bake frozen dough |
| EP0620974A3 (en) * | 1993-04-23 | 1995-01-11 | Unilever Nv | Just bake frozen dough. |
| CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
| KR19990073261A (en) * | 1999-06-24 | 1999-10-05 | 박양균 | Thawing method and preparation of frozen dough for bread |
| KR100515680B1 (en) * | 2002-11-20 | 2005-09-23 | 학교법인 계명기독학원 | Method of freezing or storing doughs for preparing breads or confectioneries |
| JP2009519031A (en) * | 2005-12-13 | 2009-05-14 | ルサッフル・エ・コンパニー | Bakery improver |
| JP4684332B2 (en) * | 2005-12-13 | 2011-05-18 | ルサッフル・エ・コンパニー | Bakery improver |
| JP2009529881A (en) * | 2006-03-16 | 2009-08-27 | リッチ プロダクツ コーポレイション | Formulas and methods for the production of frozen sheeted dough |
| JP4897871B2 (en) * | 2006-03-16 | 2012-03-14 | リッチ プロダクツ コーポレイション | Formulas and methods for the production of frozen sheeted dough |
| CN114304212A (en) * | 2021-12-31 | 2022-04-12 | 武汉市仟吉食品有限公司 | Pre-fermented frozen dough and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0677500B2 (en) | 1994-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102026549B (en) | Novel method for preparing ready-to-bake frozen doughs | |
| JP3380767B2 (en) | Bread making quality improver | |
| JPH0568467A (en) | Dough restricted by substrate | |
| US3963835A (en) | Fermented flour and method of preparation | |
| JPH082238B2 (en) | Cold frozen croissant dough pieces | |
| JPH0568471A (en) | Preparation of frozen dough for bread | |
| Kulp | Baker’s yeast and sourdough technologies in the production of US bread products | |
| KR20220019811A (en) | Cuttable raw yeast block | |
| JPH0451867A (en) | Sour flavor and use thereof | |
| JP3163363B2 (en) | Manufacturing method of refrigerated dough for bread and bread | |
| JPH10117668A (en) | Production of sour dough | |
| JPH0753077B2 (en) | Frozen dough | |
| JP2004041014A (en) | Fermented bread containing white rice bran and method for producing the same | |
| JP4376346B2 (en) | Frozen resistant yeast for confectionery and bread making | |
| RU2189145C1 (en) | Method of bread production | |
| JP3536093B2 (en) | Refrigerated dough baking method and bread obtained by this method | |
| JP3094078B1 (en) | Frozen dough baking method and breads obtained by this method | |
| JP3450555B2 (en) | Manufacturing method of refrigerated bread dough or frozen bread dough | |
| JP2003079307A (en) | Frozen dough of breads comprising fermentation product of grain lactic acid bacteria added thereto and method for producing breads using frozen dough of breads comprising fermentation product of grain lactic acid bacteria added thereto | |
| JP3177046B2 (en) | Manufacturing method of refrigerated or frozen bread dough | |
| JPH1175671A (en) | Production of bread dough | |
| JP5759872B2 (en) | Production method of liquor | |
| JP3089281B1 (en) | Remix straight method frozen dough baking method | |
| JPH07177840A (en) | Production of fat-incorporated bread | |
| JPH1075708A (en) | Production of frozen dough |