JPS59203442A - Production of frozen dough of breads - Google Patents
Production of frozen dough of breadsInfo
- Publication number
- JPS59203442A JPS59203442A JP7964383A JP7964383A JPS59203442A JP S59203442 A JPS59203442 A JP S59203442A JP 7964383 A JP7964383 A JP 7964383A JP 7964383 A JP7964383 A JP 7964383A JP S59203442 A JPS59203442 A JP S59203442A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- bread
- production
- dough
- frozen dough
- 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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明4;! 、酸4IJ:サツ力ロミセス・セレビシ
ェ(Saccharomyces cerevisi
ae ) IAM 4274を使用することを特
徴とするパン類の冷凍生地の製造方法に門するものであ
り、すぐれた冷凍1耐性を有する冷凍生地用酵母を提供
するものである。[Detailed Description of the Invention] Invention 4;! , acid 4IJ: Saccharomyces cerevisi
This invention relates to a method for producing frozen dough for bread, characterized by using IAM 4274, and provides yeast for frozen dough having excellent freezing resistance.
冷凍生地とは、パン原料を混1すした後、若干の発酵を
とるか、または発酵をとらないで冷凍保存する生地をい
う。Frozen dough refers to dough that is mixed with bread ingredients and then either slightly fermented or left frozen and stored without fermentation.
最近、販売店内で焼成し、焼きたてのパンを提供する、
いわゆるオーブンフレッシュ・ベーカリ−が曹及してき
たり、製パン工程そのものの合理化や労務管理上からも
、この冷凍生地に対する需要が高まってきている。Recently, we have been baking our bread in-store and offering freshly baked bread.
Demand for this frozen dough is increasing due to the popularity of so-called oven-fresh bakeries, the rationalization of the bread-making process itself, and labor management considerations.
しかし現状では、一般的に用いられているパン酵母の冷
凍耐性が低く、特に生地を発酵させた状懲での死滅率が
高いため、生地温を低く1すね上げたり、はとんど発酵
させないで直ちに冷凍させる必要があり、風味や老化の
面から必ずしも満足するものは得られていない。また、
冷凍耐性の高い酵mとしては、特開昭56−14.40
36に記載されているように、サツカロミセス・ロゼイ
(Saccbaromyces +rosei)がある
が、 このものはマルトースの発酵能がなく、マルI・
−ス発酵能が大きな影響を及ぼすと思われる食パンやフ
ランスパンなどのいわゆるリーンな配合のパン類への応
用が困難であり、しかも菌の大きさが一般のパン酵母に
比べて小型なため、酵/17−自体の製造工程中の濾過
工程で目詰りをおこしやすく、製造が困カ1.であると
いう欠点がある。However, at present, the commonly used baker's yeast has low freezing resistance and has a high mortality rate especially when the dough is fermented. It is necessary to freeze the product immediately, and the result is not always satisfactory in terms of flavor and aging. Also,
As yeast m with high freezing tolerance, JP-A-56-14.40
As described in 36, there is Saccbaromyces rosei (Saccbaromyces + rosei), but this species does not have the ability to ferment maltose and does not produce maltose.
- It is difficult to apply it to so-called lean breads such as white bread and French bread, where the yeast fermentation ability is thought to have a large effect, and the size of the bacteria is smaller than that of general baker's yeast. Fermentation/17- Easy to clog in the filtration process during the production process itself, making production difficult 1. It has the disadvantage of being.
本発明者等は、発酵させた生地で冷凍耐性があり、しか
もマルトース発酵能もあって、菌の大きさもパン酵母並
の酵母、という観点で幅広く検索した結果、東京大学応
用微生物研究所保存のサツカロミセス・セレビシェ I
AM4274 を用いることによって、上記の欠点を
すべて解消した良質の冷凍生地を製造できることを見い
出し、本発明を完成させた。The present inventors conducted a wide range of searches to find out that yeast is fermented dough that is resistant to freezing, has the ability to ferment maltose, and has a bacteria size similar to that of baker's yeast. Satucharomyces cerevisiae I
We have discovered that by using AM4274, it is possible to produce high-quality frozen dough that eliminates all of the above-mentioned drawbacks, and have completed the present invention.
本発明でいうパン類とは、食パン・菓子パン・デニツシ
ュペストリー等、通常パンと称されているものの外、中
華まんじゅう・イーストドーナツ等、膨張剤として酵m
−を使用するものをすべて含むものである。In the present invention, the term bread refers to things that are usually called bread, such as white bread, sweet bread, Danish pastry, etc., as well as things that contain yeast as a leavening agent, such as Chinese steamed buns and yeast donuts.
This includes everything that uses -.
本発明で使用するサツカロミセス・セレビシェIAM
4274は、ワイン製造に広く用いられている一般名
ro、c−2jであり、食品衛生上の見地からも全く問
題のないものであり、しかも従来、製パンの目的には使
われておらず、一般のパン酸、m・には含まれ′ない特
殊な酵母である。この酵mは、通常用いられている、例
えば糖蜜を主原料とする培養基で、従来のパン酵母の製
造法と同様に製造され、圧搾菌体あるいは乾燥菌体とし
て用いられる。菌の大きさもサツカロミセス・ロゼイが
2〜3μと小さいのに比べ、4〜6μと一般のパン酵母
とほぼ同じ大′きさであり、酵母の濾過工程での目詰り
の心配もない。Satucharomyces cerevisiae IAM used in the present invention
4274 has the common names RO and C-2J that are widely used in wine production, and there is no problem from a food hygiene standpoint, and it has not been traditionally used for bread-making purposes. , is a special type of yeast that is not included in general pan acid, m. This yeast m is produced in the same manner as in the conventional production method of baker's yeast using a commonly used culture medium containing, for example, molasses as the main raw material, and is used as pressed cells or dried cells. The size of the bacteria is 4 to 6 microns, which is about the same size as general baker's yeast, compared to Saccharomyces rosei, which is small at 2 to 3 microns, and there is no worry about clogging during the yeast filtration process.
次に実施例を記載して本発明を詳細説明する。Next, the present invention will be explained in detail with reference to Examples.
実施例1.比較例1〜2
サツカロミセス・セレビシェ IAM4274の圧搾菌
体を用い、速成法での食パン生地で冷凍耐性を調べた。Example 1. Comparative Examples 1 to 2 Freezing resistance was examined using compressed cells of Satucharomyces cerevisiae IAM4274 on bread dough produced by the quick-forming method.
対照として、一般のパン酸fB(比較例1)、及びサツ
カロミセス・ロゼイ 0UT7128 (比較例2)を
用いた。結果を第1表に示した。As controls, general panic acid fB (Comparative Example 1) and Satucharomyces rosei 0UT7128 (Comparative Example 2) were used. The results are shown in Table 1.
配合:
小麦粉(強力) 100%
砂糖 5
食塩 2
油脂 5
酵母 3
水 62
工程:
混捏時間 L:2分5M:2分、Hニア分捏上温度
29.5℃
フロアタイム 20分
ベンチタイム 15分
焼 成 215°C×20分試験方法:
℃、4週面)−・解凍(30°C2
4,5時間)−ホイロ−焼成
(冷凍区)
× ホイロは生地頂部が焼成縁上0.5cmに達するま
でとした。Composition: Wheat flour (strong) 100% Sugar 5 Salt 2 Fats and oils 5 Yeast 3 Water 62 Process: Kneading time L: 2 minutes 5M: 2 minutes, H near kneading temperature
29.5℃ Floor time 20 minutes Bench time 15 minutes Baking 215℃ x 20 minutes Test method: ℃, 4 weeks) - Thawing (30℃2 4.5 hours) - Frozen baking (frozen section) × The proofing was done until the top of the dough reached 0.5 cm above the baking edge.
第1表
実施例L (Dサツカロミセス・セレビシェ IAM4
274は、冷凍区でのホイロ所要時間、パン比容積とも
すぐれていたことが分かる。Table 1 Example L (D Satucharomyces cerevisiae IAM4
It can be seen that 274 was excellent in both the time required for baking in the frozen section and the specific volume of bread.
実施例2.比較例3〜4
実施例1に用いたと同じ酵ffJを用いて、ストレート
法による菓子パン生地で冷凍耐性を調べた。Example 2. Comparative Examples 3 to 4 Using the same yeast ffJ as used in Example 1, the freezing resistance of sweet bread dough made by the straight method was examined.
結果を第2表に示した。The results are shown in Table 2.
配合:
小麦粉(強力) 100%
砂糖 25
食塩 1
’njJ )指 6酵m:
5
水 53
工程:
混捏時間 L:2分2M:5分、H:1分押上温度
29°C
フロアタイム 30分
ベンチタイム 20分
焼 成 200°C×20分第2表
食パンでの結果と同様、実施例2のサツカロミセス・セ
レビシェ IAM4274は、冷凍図において、ホイロ
所要時間、パン比容積とも優れていた。Blend: Flour (Strong) 100% Sugar 25 Salt 1 'njJ) Finger 6 Yeast m:
5 Water 53 Process: Kneading time L: 2 minutes 2M: 5 minutes, H: 1 minute Pressing temperature 29°C Floor time 30 minutes Bench time 20 minutes Baking 200°C x 20 minutes Table 2 Same results as for bread , Satucharomyces cerevisiae IAM4274 of Example 2 was excellent in both the required time for baking and bread specific volume in the freezing chart.
上記のように、本発明において使用するサツカロミセス
・セレビシェ IAM4274は、一般のパン酵母及び
サツカロミセス・ロゼイよりも優れた冷凍耐性を持って
いることカ月忍められた。As mentioned above, Satucharomyces cerevisiae IAM4274 used in the present invention has been shown to have better freezing resistance than general baker's yeast and Satucharomyces rosei for several months.
特許出願ム 鐘淵化学工業株式会社 代理人 弁理士 浅 野 真 − 233−Patent application Kanebuchi Chemical Industry Co., Ltd. Agent: Patent Attorney Makoto Asano - 233-
Claims (1)
使用することを特徴とするパン類の冷凍生地の製造方法
。(1) A method for producing frozen dough for bread, characterized by using Satucharomyces cerevisiae IAM4274.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7964383A JPS59203442A (en) | 1983-05-06 | 1983-05-06 | Production of frozen dough of breads |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7964383A JPS59203442A (en) | 1983-05-06 | 1983-05-06 | Production of frozen dough of breads |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59203442A true JPS59203442A (en) | 1984-11-17 |
JPS6358536B2 JPS6358536B2 (en) | 1988-11-16 |
Family
ID=13695786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7964383A Granted JPS59203442A (en) | 1983-05-06 | 1983-05-06 | Production of frozen dough of breads |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59203442A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254186A (en) * | 1985-05-07 | 1986-11-11 | Natl Food Res Inst | Saccharomyces cerevisiae fty-2(fri-501) |
JPH04234939A (en) * | 1991-01-09 | 1992-08-24 | Ajinomoto Co Inc | Frozen dough for bread and bread-baking method |
JPH05284896A (en) * | 1992-04-10 | 1993-11-02 | Ajinomoto Co Inc | Refrigerated dough for bread and production of breads |
JPH05336872A (en) * | 1992-06-10 | 1993-12-21 | Kyowa Hakko Kogyo Co Ltd | Preparation of bread |
US5352606A (en) * | 1989-03-14 | 1994-10-04 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze resistant bakers' yeast |
JPH07500006A (en) * | 1991-07-18 | 1995-01-05 | ザ ピルスベリー カンパニー | Yeast – expanded and refrigerated batter product |
US5801049A (en) * | 1995-07-10 | 1998-09-01 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze-resistant baker's yeast strain having sugar resistance |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008047596A1 (en) * | 2006-10-18 | 2008-04-24 | Fuji Oil Company, Limited | Freeze-tolerant yeast |
-
1983
- 1983-05-06 JP JP7964383A patent/JPS59203442A/en active Granted
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254186A (en) * | 1985-05-07 | 1986-11-11 | Natl Food Res Inst | Saccharomyces cerevisiae fty-2(fri-501) |
JPH0119876B2 (en) * | 1985-05-07 | 1989-04-13 | Norinsuisansho Shokuhin Sogo Kenkyushocho | |
US5352606A (en) * | 1989-03-14 | 1994-10-04 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze resistant bakers' yeast |
JPH04234939A (en) * | 1991-01-09 | 1992-08-24 | Ajinomoto Co Inc | Frozen dough for bread and bread-baking method |
JPH07500006A (en) * | 1991-07-18 | 1995-01-05 | ザ ピルスベリー カンパニー | Yeast – expanded and refrigerated batter product |
JPH05284896A (en) * | 1992-04-10 | 1993-11-02 | Ajinomoto Co Inc | Refrigerated dough for bread and production of breads |
JPH05336872A (en) * | 1992-06-10 | 1993-12-21 | Kyowa Hakko Kogyo Co Ltd | Preparation of bread |
US5801049A (en) * | 1995-07-10 | 1998-09-01 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze-resistant baker's yeast strain having sugar resistance |
Also Published As
Publication number | Publication date |
---|---|
JPS6358536B2 (en) | 1988-11-16 |
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