JPS5925584B2 - Frozen bread dough manufacturing method - Google Patents
Frozen bread dough manufacturing methodInfo
- Publication number
- JPS5925584B2 JPS5925584B2 JP4600580A JP4600580A JPS5925584B2 JP S5925584 B2 JPS5925584 B2 JP S5925584B2 JP 4600580 A JP4600580 A JP 4600580A JP 4600580 A JP4600580 A JP 4600580A JP S5925584 B2 JPS5925584 B2 JP S5925584B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- frozen
- yeast
- bread
- bread 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.)
- Expired
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
本発明は、酵母サツカロミセス・ロゼイ(S a−cc
haromyces rosei )を使用することを
特徴とするパン類の改善された冷凍生地製造法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the yeast Saccharomyces rosei (S a-cc
The present invention relates to an improved method for producing frozen dough for bread, characterized in that the method uses a variety of frozen dough (Haromyces rosei).
冷凍生地とは、各種パン類の原料を混合し、若干時間発
酵させるか又は殆ど発酵時間をとることなく、混合され
た生地をそのま5か或は整形して凍結させたものを言い
、これは、解凍後整形するか、整形品はそのま5でホコ
リをとり、焼成または油揚等により製品にする。Frozen dough refers to the mixture of various bread ingredients, fermented for a short time or almost no fermentation time, and the mixed dough is frozen as is or after being shaped. After thawing, the product is shaped, or the shaped product is removed as is, dusted, and baked or fried to produce a product.
近年、パン類の販売促進策として、冷凍生地を使用した
店頭焙焼がかなり行われるようになり、又、生産合理化
や労務管理上からも、冷凍生地が普及してきている。In recent years, in-store roasting using frozen dough has become commonplace as a sales promotion measure for breads, and frozen dough has also become popular for reasons of production rationalization and labor management.
しかし、現在実施されている冷凍生地製造法で、最も問
題となっているのは、使用する酵母の冷凍耐性で、これ
が必ずしも満足される水準に達していないために、原料
の砂糖、油脂、卵、乳製品等が比較的多量に配合使用さ
れる所謂リッチなパン生地で、しかも、生地発酵はノー
タイムか、又は極く短時間しか行うことができず、又、
その冷凍貯蔵期間も割合に短かいもので行われているに
過ぎない。However, the biggest problem with the currently used frozen dough manufacturing method is the freezing resistance of the yeast used, which has not always reached a satisfactory level. It is a so-called rich bread dough that contains relatively large amounts of dairy products, etc., and the dough fermentation can be carried out without time or only for a very short time, and
The period of frozen storage is also relatively short.
更に、上記の砂糖、油脂等の配合使用量が少い食パン、
フランスパン等の所謂リーンなパン生地では、殆どその
製造が不可能視されているのが実情である。Furthermore, the above-mentioned bread contains less amount of sugar, oil, etc.
The reality is that it is almost impossible to manufacture so-called lean bread dough such as French bread.
この理由として考察されるのは、現在、国内で汎用され
ているパン用酵母の、サツカロミセス・セレビシェ(S
accharomyces cerevisiae)が
、特にパン類の原料類と混合され生地となった状態で、
例えばマイナス20℃等の低温環境下に凍結貯蔵された
場合、極く短時日はともかくとして、1力月等の長期間
に及ぶと、その低温曝露により所謂凍結障害を受けるよ
うになり、生地中の酵母活性が大幅に低下して、解凍時
に満足な発酵力を示さず、従って焼成後のパンも不十分
なものしかできないことになる。The reason for this is considered to be Saccharomyces cerevisiae (S.
accharomyces cerevisiae), especially when mixed with bread ingredients and made into dough,
For example, when stored frozen in a low-temperature environment such as -20°C, if it is stored in a frozen environment for a very short period of time, but for a long period of time such as one month, the dough will suffer from so-called freezing damage due to the low temperature exposure. Yeast activity is significantly reduced, and the yeast does not exhibit satisfactory fermentation power upon thawing, resulting in unsatisfactory bread after baking.
そしてこの傾向は、酵母の凍結障害に対して保護効果が
あるといわれている。This tendency is said to have a protective effect against freezing damage in yeast.
砂糖、油脂等の配合使用量つまりリッチ度に反比例して
現われてくると理解されている。It is understood that it appears in inverse proportion to the amount of sugar, oil, etc. used, that is, the degree of richness.
尚又、現在、殆ど大多数のパン類の冷凍生地製造法は、
前述のノータイム法若しくはこれに近似した極く短時間
の生地発酵しか行われぬままに冷凍するので、これを解
凍し、発酵、焼成したパン類の品質評価では、特に、香
味不足や老化が早い等の欠点が指摘され、解決を要する
問題点になっている。Furthermore, currently, most of the frozen dough manufacturing methods for bread are:
The above-mentioned no-time method or a similar method is used to freeze the dough after it has been fermented for only a very short time, so when evaluating the quality of breads that are thawed, fermented, and baked, it is especially difficult to evaluate the quality of breads that lack flavor or age quickly. The following shortcomings have been pointed out and are issues that need to be resolved.
本発明者等は、酵母の凍結障害を軽減する手段や、添加
物による改良等について種々検討を重ねてきたが、上述
の、現行の冷凍生地製造法の欠陥を是正し、良品質なパ
ン類を作るために、従来の酵母サツカロミセス・セレビ
シェに替えて、新たにサツカロミセス・ロゼ゛イを使用
することで、パン原料の砂糖、油脂等の配合量の多少に
拘らず、又、所望の生地発酵時間をとり得ることによっ
て上述の欠点を補った良品質のパン類を冷凍生地法で製
造出来ることを見出し、本発明を完成した。The inventors of the present invention have conducted various studies on ways to reduce yeast freezing damage and improvements using additives. By using a new yeast, Satucharomyces roseii, in place of the conventional yeast Satucharomyces cerevisiae, it is possible to achieve the desired dough fermentation regardless of the amount of sugar, oil, etc. in the bread ingredients. The inventors have discovered that it is possible to produce high-quality bread by the frozen dough method, which compensates for the above-mentioned drawbacks by being time-consuming, 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母を使
用するものをすべて包含するものである。In the present invention, breads include all breads that use yeast as a leavening agent, such as breads, sweet breads, and Danish pastries, as well as those that use yeast as a leavening agent, such as Chinese steamed buns and yeast donuts.
本発明で使用するサツカロミセス・ロゼイは、特許出願
公告[昭54−13491J号で使用されている酵母と
同じもので、本来、食パン等の糖分含有率の低いパン類
の製造には必ずしも好適ではなかったが、本発明者らの
その後の検討により、添加量の操作等で食パン等にも十
分適用できることを見出した。Saccharomyces rosei used in the present invention is the same yeast used in the patent application publication [No. 13491J, 1982], and is originally not necessarily suitable for producing breads with low sugar content such as white bread. However, through subsequent studies by the present inventors, it was discovered that the method could be sufficiently applied to breads and the like by controlling the amount added.
次に試験例を示しながら本発明の詳細について具体的に
説明する
試験例 1
サツカロミセス・ロゼイの圧搾菌体を用い、酵母の凍結
による障害が起こり易い、食パン生地による冷凍耐性を
試験した。Next, the details of the present invention will be specifically explained with reference to a test example.Test Example 1 Using compressed cells of Satucharomyces rosei, the freezing resistance of bread dough, which is susceptible to damage due to freezing of yeast, was tested.
生地製法は、表1及び表2に示すノータイム法を援用し
、通常の温度環境下の製法で作った生地を、非冷凍でそ
のま5焼成したものと、冷凍貯蔵した後解凍して焼成し
たものとを比較した二面、対照としては、市販のパン酵
母(サツカロミセス・セレビシェ)を用いた。The dough manufacturing method used the no-time method shown in Tables 1 and 2, and the dough was made using the manufacturing method under a normal temperature environment, and one was baked without freezing, and the other was stored frozen and then thawed and baked. For the second comparison, commercially available baker's yeast (Saccharomyces cerevisiae) was used as a control.
試験法
、、、、べ0″′°−9°“411゜
■冷凍(−20℃)→貯蔵(−20℃
4週間)→解凍(室温90分)→ホ
イロ→焼成(冷凍区)
各酵母の非冷凍区を規準(100)として、冷凍区との
対比値を示すに次のようになる。Test method: 0'''°-9°"411°■ Freezing (-20°C) → Storage (-20°C 4 weeks) → Thawing (90 minutes at room temperature) → Incubating → Baking (frozen section) Each yeast Using the non-frozen area as a standard (100), the comparison values with the frozen area are as follows.
試験例 2
試験例1の生地製法を、表3及び表4に示す標準中種法
に変更して試験した。Test Example 2 The dough manufacturing method of Test Example 1 was changed to the standard filling method shown in Tables 3 and 4 for testing.
試験法は試験例1と同じである。The test method is the same as Test Example 1.
対照は、試験例1と同じくサツカロミセス・セレビシェ
を用いた。As a control, Satucharomyces cerevisiae was used as in Test Example 1.
各酵母の非冷凍区を規準(100)として、冷凍区との
対比値を示すと次のようになる。Using the non-frozen section of each yeast as a standard (100), the comparison values with the frozen section are as follows.
試験例 3
表5及び表6に示す加糖中種法による菓子パン生地で、
冷凍貯蔵(−20℃4週間)後の冷凍耐性を試験した。Test Example 3 Sweet bread dough made by the sweetened dough method shown in Tables 5 and 6,
Freezing resistance after frozen storage (-20°C for 4 weeks) was tested.
対照は、試験例1と同じく、サツカロミセス・セレビシ
ェを用いた。As a control, as in Test Example 1, Satucharomyces cerevisiae was used.
上記試験例のように、サツカロミセス・ロゼイは、従来
のパン酵母(サツカロミセス・セレビシェ)に比較して
、優れた冷凍耐性を示し、特に、従来は殆ど不可能とさ
れてきた中種製パン法による冷凍生地に於ても、かなり
長期間の冷凍貯蔵後でも、その解凍後に略満足される発
酵力を示すことが認められた。As shown in the test example above, Satucharomyces rosei exhibits superior freezing resistance compared to conventional baker's yeast (Satucharomyces cerevisiae), and is especially suitable for use in the medium-dough bread making method, which was previously considered almost impossible. The frozen dough was also found to exhibit a substantially satisfactory fermentation power after thawing, even after a fairly long period of frozen storage.
Claims (1)
る、パン類の冷凍生地製造法。1. A method for producing frozen dough for bread, characterized by using Satscharomyces rosei.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4600580A JPS5925584B2 (en) | 1980-04-08 | 1980-04-08 | Frozen bread dough manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4600580A JPS5925584B2 (en) | 1980-04-08 | 1980-04-08 | Frozen bread dough manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56144036A JPS56144036A (en) | 1981-11-10 |
JPS5925584B2 true JPS5925584B2 (en) | 1984-06-19 |
Family
ID=12734947
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4600580A Expired JPS5925584B2 (en) | 1980-04-08 | 1980-04-08 | Frozen bread dough manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5925584B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008047596A1 (en) * | 2006-10-18 | 2008-04-24 | Fuji Oil Company, Limited | Freeze-tolerant yeast |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58155039A (en) * | 1982-03-09 | 1983-09-14 | オリエンタル酵母工業株式会社 | Production of bread |
JPS61139331A (en) * | 1984-12-12 | 1986-06-26 | 明治乳業株式会社 | Frozen raw dough for pizza and it production |
JPS63129947A (en) * | 1986-11-20 | 1988-06-02 | ユニバ−サル フ−ズ コ−ポレイシヨン | Frozen dough composition |
ES2183749B1 (en) * | 2001-09-14 | 2004-08-01 | Consejo Superior De Investigaciones Cientificas | USE OF TORULASPORA DELBRUECKII CEPAS IN THE PRODUCTION OF SWEET MASSES. |
-
1980
- 1980-04-08 JP JP4600580A patent/JPS5925584B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008047596A1 (en) * | 2006-10-18 | 2008-04-24 | Fuji Oil Company, Limited | Freeze-tolerant yeast |
Also Published As
Publication number | Publication date |
---|---|
JPS56144036A (en) | 1981-11-10 |
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