JP3070117B2 - Bread frozen dough and bread making method - Google Patents
Bread frozen dough and bread making methodInfo
- Publication number
- JP3070117B2 JP3070117B2 JP3062767A JP6276791A JP3070117B2 JP 3070117 B2 JP3070117 B2 JP 3070117B2 JP 3062767 A JP3062767 A JP 3062767A JP 6276791 A JP6276791 A JP 6276791A JP 3070117 B2 JP3070117 B2 JP 3070117B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- yeast
- frozen
- baker
- 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 - Lifetime
Links
- 235000008429 bread Nutrition 0.000 title claims description 48
- 235000012470 frozen dough Nutrition 0.000 title claims description 9
- 238000000034 method Methods 0.000 title description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 35
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 35
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 241000235070 Saccharomyces Species 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 description 11
- 230000008014 freezing Effects 0.000 description 11
- 239000002609 medium Substances 0.000 description 8
- PLUBXMRUUVWRLT-UHFFFAOYSA-N Ethyl methanesulfonate Chemical compound CCOS(C)(=O)=O PLUBXMRUUVWRLT-UHFFFAOYSA-N 0.000 description 7
- 230000035945 sensitivity Effects 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000007914 freezing tolerance Effects 0.000 description 4
- 230000035772 mutation Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- WTLKTXIHIHFSGU-UHFFFAOYSA-N 2-nitrosoguanidine Chemical compound NC(N)=NN=O WTLKTXIHIHFSGU-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102220483782 Myb/SANT-like DNA-binding domain-containing protein 1_A21D_mutation Human genes 0.000 description 2
- 241000235006 Torulaspora Species 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 240000000073 Achillea millefolium Species 0.000 description 1
- 235000007754 Achillea millefolium Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 238000012366 Fed-batch cultivation Methods 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001303601 Rosacea Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 201000004700 rosacea Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000007362 sporulation medium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【産業上の利用分野】本発明はパン生地及びパン類の製
造法に関する。さらに詳しくは、本発明は低温感受性か
つ冷凍耐性の性質を有するサッカロミセス属に属する酵
母を含有するパン生地とパン類の製造法に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dough and breads. More specifically, the present invention relates to a method for producing bread dough and bread containing yeast belonging to the genus Saccharomyces having low-temperature sensitivity and freezing-resistant properties.
【０００２】[0002]
【従来の技術】近年、製パン業界では冷凍生地法による
パンの製造が、パン製造での合理化、多品種少量生産、
労働管理等に有利となり、焼き立てのパンを供給できる
という点から注目されている。2. Description of the Related Art In recent years, in the bakery industry, the production of bread by the frozen dough method has been streamlined in bread production, high-mix low-volume production,
It is attracting attention because it is advantageous for labor management and can supply freshly baked bread.
【０００３】しかしながら、冷凍生地の場合、冷凍過程
においてパン酵母が死滅したり、活性が低下するため
に、解凍後の焙炉、焼成工程を経て製造されるパン類は
満足な品質のものが得られないという欠点がある。ま
た、砂糖や油脂分の多いリッチなパンではパン酵母に対
する保護作用があるが、逆にリーンなパンでは保護効果
が少ないことから、冷凍生地の利用がリッチなパン生地
に限られている。リーンなパンとは例えばフランスパ
ン、ハードロール、食パン、食卓パン、バラエティーブ
レットなどがあげられる。[0003] However, in the case of frozen dough, baker's yeast is killed or its activity is reduced during the freezing process. There is a disadvantage that it cannot be done. In addition, rich bread containing a large amount of sugar and fat has a protective effect against baker's yeast, while lean bread has a small protective effect, so that the use of frozen dough is limited to rich bread dough. Lean bread includes, for example, French bread, hard roll, white bread, table bread, variety bullets, and the like.
【０００４】[0004]
【発明が解決しようとする課題】上述のリッチな生地ば
かりでなく、リーンな生地にも使用し得て、従来からの
製造工程や配合割合を変更する事なく使用できる、冷凍
耐性の高いパン酵母を用いたパン用冷凍生地及びパン類
の製造法を検討することを目的とする。The present invention can be used not only for the above-mentioned rich dough but also for a lean dough, and can be used without changing the conventional production process and the mixing ratio, and has a high freezing tolerance. The purpose of the present invention is to examine a method for producing frozen dough for bread and breads using the same.
【０００５】[0005]
【課題を解決するための手段】本発明者は、温度の感受
性の違いが冷凍耐性と関わりをもつのではないかと考
え、種々検討した結果、低温感受性かつ冷凍耐性を有す
る株を用いることにより、従来よりも冷凍耐性の高いパ
ン生地が得られることを見いだし、本発明を完成するに
至った。Means for Solving the Problems The present inventor has considered that the difference in temperature sensitivity may be related to freezing tolerance, and as a result of various studies, by using a strain having low temperature sensitivity and freezing tolerance, The present inventors have found that bread dough with higher freezing resistance than before can be obtained, and have completed the present invention.
【０００６】すなわち、本発明は、サッカロミセス属に
属し、低温感受性かつ冷凍耐性の性質を有するパン酵母
を用いてパン生地を前発酵した後、冷凍保存せしめるこ
とを特徴とするパン用冷凍生地及び該冷凍生地を用いた
パン類の製造法に関する。That is, the present invention relates to a frozen dough for bread, which comprises pre-fermenting bread dough using a baker's yeast belonging to the genus Saccharomyces and having low-temperature sensitivity and freezing-resistant properties, and then storing the dough in a frozen state. The present invention relates to a method for producing bread using dough.
【０００７】本発明で使用するパン生地かつ／またはパ
ン類の製造に用いるパン酵母としては、サッカロミセス
属に属する酵母が用いられる。代表的な例としては、サ
ッカロミセス・セレビシエ、サッカロミセス・ウバル
ム、サッカロミセス・シェバリエリ等があげられる。な
お、サッカロミセス属以外のパン酵母であるトルラスポ
ラ属（例えばトルラスポラ・デルブルツキ（旧名サッカ
ロミセス・ロゼイ））や、クルベロマイセス・サーモト
レランス等についても、本発明への適用が可能である。[0007] As the baker's yeast used for producing bread dough and / or breads used in the present invention, yeast belonging to the genus Saccharomyces is used. Representative examples include Saccharomyces cerevisiae, Saccharomyces ubalum, Saccharomyces cheribaeri and the like. The present invention is applicable to baker's yeast other than the genus Saccharomyces, such as the genus Torulaspora (for example, Torulaspora del Brutzki (former name: Saccharomyces rosacea)) and Kluberomyces thermotolerance.
【０００８】本発明で用いるパン酵母は、サッカロミセ
ス属に属するもののうち、低温感受性かつ冷凍耐性の性
質を有するものでなければならない。ここでいう低温感
受性とは通常の培地において１５℃以下では生育しない
かまたは著しく生育が抑制される性質をさす。本発明で
用いられる具体的なパン酵母として、例えば、サッカロ
ミセス・セレビシエ ＡＪ １４６５４（ＦＥＲＭ Ｐ
−１１９３７）、同サッカロミセス・セレビシエ ＡＪ
１４６５５（ＦＥＲＭ Ｐ−１１９３８）があげられ
る。本株は自然界から分離して、ＹＥＡＳＴＳ： Ｃｈ
ａｒａｃｔｅｒｉｓｔｉｃｓ ａｎｄ ｉｄｅｎｔｉｆ
ｉｃａｔｉｏｎ （Ｊ．Ａ．ＢＡＲＮＥＴＴ，Ｒ．Ｗ．
ＰＡＹＮＥ ＆ Ｄ．ＹＡＲＲＯＷ／Ｃａｍｂｒｉｄｇ
ｅ Ｕｎｉｖｅｒｓｉｔｙ Ｐｒｅｓｓ １９８３）に
基づいて同定した結果、サッカロミセス・セレビシエと
同定したものを親株として変異処理によって得たもので
ある。変異処理としては、通常のエチルメタンスルホネ
ート（ＥＭＳ）処理法を用いた。なお、同処理法として
は、ＵＶ処理、ニトロソグアニジン（ＮＴＧ）処理等い
ずれの方法でも用いることができる。また自然変異によ
っても安定な本発明の変異株を取得することが可能であ
る。本発明の変異株の取得方法の一実験例を、以下に記
述した。[0008] The baker's yeast used in the present invention must be one that belongs to the genus Saccharomyces and has low-temperature sensitivity and freezing-resistant properties. The term "low-temperature sensitivity" as used herein refers to a property that does not grow at 15 ° C. or lower in a normal medium or that growth is significantly suppressed. As a specific baker's yeast used in the present invention, for example, Saccharomyces cerevisiae AJ14654 (FERM P
Saccharomyces cerevisiae AJ
14655 (FERM P-11938). This strain has been isolated from nature and YEASTS: Ch
arcactistics and identityif
ication (JA Barnett, RW.
PAYNE & D. YARROW / Cambridge
e University Press 1983), and as a parent strain, a strain identified as Saccharomyces cerevisiae obtained by mutation treatment. As the mutation treatment, an ordinary ethyl methanesulfonate (EMS) treatment method was used. In addition, as the treatment method, any method such as UV treatment and nitrosoguanidine (NTG) treatment can be used. It is also possible to obtain a stable mutant of the present invention by natural mutation. One experimental example of the method for obtaining the mutant strain of the present invention is described below.
【０００９】[0009]
【実験例】低温感受性変異株を取得するには、自然界よ
りの分離菌でサッカロミセス・セレビシエと同定した株
を親株として、エチルメタンスルホネート（ＥＭＳ）を
用いた変異処理を施すことにより達成された。これに
は、まず親株をＦｏｗｅｌｌの胞子形成培地（酢酸ナト
リウム０．４％、寒天２％、ｐＨ６．７）で２８℃、２
日間培養し、子のう胞子を形成させた。これを、５７
℃、１０分の熱処理により栄養細胞を死滅させて、単相
株のみを得た。この単相株をＹＭ寒天培地（グルコース
１％、酵母エキス０．３％、麦芽エキス０．３％、ポリ
ペプトン０．５％、寒天２％、ｐＨ５．０）上で２８
℃、２日間培養した後、ＥＭＳ処理（３％ＥＭＳ、９０
分、２８℃）を行った。次いで、最終濃度が５％となる
ように次亜硫酸ナトリウムを加えＥＭＳを中和し、菌体
を洗浄後、適宜希釈してＹＭ寒天培地（マスタープレー
ト）にまいた。２８℃、２日間培養して生育してきたコ
ロニーをレプリカ法にて別のＹＭ寒天培地（レプリカプ
レート）に移し、４℃で２週間培養した。この４℃のレ
プリカプレート上で生育できないコロニーをマスタープ
レートよりひろいあげることにより、低温感受性変異株
（ＦＥＲＭ Ｐ−１１９３７、ＦＥＲＭ Ｐ−１１９３
８）を取得した。[Experimental Example] A low-temperature-sensitive mutant strain was obtained by subjecting a strain isolated from nature to Saccharomyces cerevisiae to a parent strain and subjecting it to a mutation treatment using ethyl methanesulfonate (EMS). For this, first, the parent strain was grown at 28 ° C. for 2 hours in a Fowlell sporulation medium (0.4% sodium acetate, 2% agar, pH 6.7).
Cultured for days, to form ascospores. This, 57
The vegetative cells were killed by heat treatment at 10 ° C. for 10 minutes to obtain only a monophasic strain. This monophasic strain was placed on a YM agar medium (glucose 1%, yeast extract 0.3%, malt extract 0.3%, polypeptone 0.5%, agar 2%, pH 5.0) for 28 days.
After culturing for 2 days at ℃, EMS treatment (3% EMS, 90%
Min, 28 ° C). Next, sodium hyposulfite was added to a final concentration of 5% to neutralize EMS, and the cells were washed, diluted appropriately and plated on a YM agar medium (master plate). The colony that had grown at 28 ° C. for 2 days was transferred to another YM agar medium (replica plate) by a replica method, and cultured at 4 ° C. for 2 weeks. The colonies that cannot grow on the replica plate at 4 ° C. are picked up from the master plate to obtain low-temperature-sensitive mutants (FERM P-11937, FERM P-1193).
8) was obtained.
【００１０】さて、次に、パン酵母発酵用培地として
は、パン酵母が通常利用し得る炭素源、窒素源、無機塩
類、その他酵母の生育に必要な成分を適宜配合した合成
培地、天然培地が用いられる。培養方法としては、通常
のパン酵母で行われている糖密使用による糖流加培養法
によって、大量に製造できる。酵母は、凍結乾燥により
得られた乾燥酵母、圧搾して得られた圧搾酵母のいずれ
でもよい。[0010] Next, as a medium for baker's yeast fermentation, a synthetic medium or a natural medium appropriately mixed with a carbon source, a nitrogen source, inorganic salts, and other components necessary for the growth of yeast, which can be commonly used by baker's yeast, can be used. Used. As a culturing method, a large amount can be produced by a sugar fed-batch cultivation method using a dense confection used in ordinary baker's yeast. The yeast may be either dry yeast obtained by freeze-drying or pressed yeast obtained by pressing.
【００１１】本発明のパン類は、食パン、菓子パン、デ
ニッシュペストリーのほか、中華まんじゅう、イースト
ドーナツ等膨張剤としてパン酵母を使用するものをすべ
て含有するものである。小麦粉に対するパン酵母の使用
量は通常１〜５％であり、パン酵母以外の成分は通常の
パン生地の場合と同様にパン酵母本来の活性を損なわな
いような成分であればなんでも適量加えることができ
る。具体的には、該成分として砂糖や油脂等がある。こ
れらは、パン酵母に対し保護効果があるので、従来の冷
凍耐性株には該成分リッチな冷凍生地での利用に限られ
ていた。しかしながら、本発明の方法によれば、該成分
リーンな生地でも冷凍耐性率を従来以上に高めることが
できる。冷凍パン生地は、パン生地を混合し、前発酵を
行ったのち、必要に応じて分割、成形してから−２０℃
前後に凍結される。製パンに関しては冷凍パン生地の必
要分を解凍し、焙炉（ほいろ）発酵を行って焼き上げら
れる。The breads of the present invention include breads, confectionery breads, Danish pastries, and all kinds of bread using yeast as a leavening agent, such as Chinese buns and yeast donuts. The amount of baker's yeast to be used for flour is usually 1 to 5%, and components other than baker's yeast can be added in any suitable amount as long as they do not impair the original activity of baker's yeast as in the case of ordinary bread dough. . Specifically, the components include sugar and oils and fats. Since these have a protective effect against baker's yeast, conventional freeze-tolerant strains have been limited to use in frozen dough rich in the component. However, according to the method of the present invention, the freezing resistance rate can be increased more than before even with the lean dough. The frozen bread dough is mixed with bread dough, pre-fermented, then divided and molded as necessary, and then -20 ° C.
Frozen back and forth. As for bread making, the required amount of the frozen bread dough is thawed and roasted (simmered) to perform baking.
【００１２】本発明の冷凍パン生地を常法の手段により
製造したパンは通常のパン酵母含有の冷凍パン生地を使
用して製造したパンに比べ、外観、品質、風味ともに優
れている。The bread produced by the conventional method using the frozen bread dough of the present invention is superior in appearance, quality and flavor to bread produced by using a conventional bread dough containing a baker's yeast.
【００１３】次に、実施例により本発明を具体的に説明
する。Next, the present invention will be described in detail with reference to examples.
【００１４】[0014]
【実施例１】パン酵母としてサッカロミセス・セレビシ
エの低温感受性株（ＦＥＲＭ Ｐ−１１９３７、ＦＥＲ
Ｍ Ｐ−１１９３８）の２株を使用しパン生地を調製し
た。パン生地組成、生地調製条件は下記に示す通りであ
る。なお、対照として市販の冷凍耐性酵母（オリエンタ
ル酵母（株）製ＦＤ株）を用いて同様の調製をした。Example 1 Low-temperature sensitive strains of Saccharomyces cerevisiae (FERM P-11937, FER) as baker's yeast
(MP-11938) was used to prepare bread dough. The dough composition and dough preparation conditions are as shown below. The same preparation was performed using a commercially available freezing-resistant yeast (FD strain manufactured by Oriental Yeast Co., Ltd.) as a control.
【００１５】 [0015]
【００１６】生地調製条件 混捏時間：１５〜１８分（中速） 捏ね上げ温度：２８〜３０℃Dough preparation conditions Kneading time: 15-18 minutes (medium speed) Kneading temperature: 28-30 ° C
【００１７】上述の如く調製したパン生地について、下
記に示すような方法で冷凍耐性を調べた。The bread dough prepared as described above was tested for freezing resistance by the following method.
【００１８】（冷凍区） ５０ｇの生地玉２個を３０℃で２時間発酵（前発酵）し
た後ガス抜きし、厚さ１ｃｍ、直径６〜７ｃｍ程度に麺
棒で延ばし、アルミホイルに包んで−２０℃で１週間冷
凍保存した。３０℃で１時間解凍後、丸めたのちファー
モグラフで３時間発酵を行った。 （非冷凍区） ５０ｇの生地玉２個を直ちにファーモグラフで３時間発
酵を行った。(Frozen Zone) Two 50 g dough balls were fermented (pre-fermented) at 30 ° C. for 2 hours, degassed, spread with a rolling pin to a thickness of about 1 cm and a diameter of about 6 to 7 cm, and wrapped in aluminum foil. It was stored frozen at 20 ° C. for one week. After thawing at 30 ° C. for 1 hour, the resultant was rounded and fermented with a thermograph for 3 hours. (Non-frozen zone) Two 50 g dough balls were immediately fermented for 3 hours with a pharmograph.
【００１９】表１に低温感受性株と対照株の冷凍耐性率
を示した。冷凍耐性率は、非冷凍区の３時間発酵で生成
した炭酸ガス量（Ａ）に対する冷凍区の３時間発酵で生
成した炭酸ガス量（Ｂ）の百分率、すなわちＢ／Ａ＊１
００で表わした。Table 1 shows the freezing tolerance of the low-temperature sensitive strain and the control strain. The freezing resistance rate is a percentage of the amount of carbon dioxide gas (B) generated by the 3-hour fermentation in the frozen section with respect to the amount of carbon dioxide gas (A) generated by the 3-hour fermentation in the non-frozen section, that is, B / A * 1.
Represented by 00.
【００２０】[0020]
【表１】 [Table 1]
【００２１】表１からあきらかなように、低温感受性株
を用いて調製したパン生地は、市販の冷凍耐性パン酵母
を用いて調製したパン生地よりも冷凍耐性が優れてい
た。As is apparent from Table 1, the dough prepared using the low-temperature-sensitive strain was superior to the dough prepared using a commercially available freeze-tolerant baker's yeast.
【００２２】[0022]
【実施例２】実施例１で使用した低温感受性株２株と市
販の冷凍耐性酵母を用いて冷凍パン生地を調製した。配
合、工程を下記に示した。Example 2 Frozen bread dough was prepared using the two low-temperature-sensitive strains used in Example 1 and a commercially available freezing-resistant yeast. The composition and process are shown below.
【００２３】 [0023]
【００２４】 [0024]
【００２５】調製したパン生地を成形した後，−２０℃
で凍結し貯蔵した。１ヶ月の貯蔵後、３０℃・６０分で
解凍し、焙炉（ほいろ）発酵（４０℃、ＲＨ８５％、７
０分）、焼成（２１０℃、２３分）を行ない、パンを製
造した。After molding the prepared dough, the temperature is set at -20 ° C.
And stored frozen. After storage for one month, thaw at 30 ° C for 60 minutes, and roast (smell) fermentation (40 ° C, RH85%, 7
0 minutes) and baking (210 ° C., 23 minutes) to produce bread.
【００２６】官能テストによると、低温感受性株による
冷凍パン生地を使用して製造したパンは、市販の冷凍耐
性酵母を使用して製造したパンよりも、パンの品質、風
味ともに優れているものであった。According to a sensory test, bread produced using frozen bread dough from a low-temperature sensitive strain has better bread quality and flavor than bread produced using commercially available freeze-tolerant yeast. Was.
【００２７】[0027]
【発明の効果】本発明の方法によれば、冷凍耐性が優
れ、品質・風味の良好なパンを製造できることから、産
業上の利用価値が高いものである。According to the method of the present invention, bread having excellent freezing resistance and good quality and flavor can be produced, and thus has high industrial utility value.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭59−203442（ＪＰ，Ａ) 特開 昭61−195637（ＪＰ，Ａ) 特開 昭60−224442（ＪＰ，Ａ) 特開 昭58−155039（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A21D 6/00 A21D 8/04 C12N 1/18 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-203442 (JP, A) JP-A-61-195637 (JP, A) JP-A-60-224442 (JP, A) JP-A 58-203 155039 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A21D 6/00 A21D 8/04 C12N 1/18
Claims (3)
地上で、２８℃で２日間培養して生育するが、４℃で２
週間培養しても生育しない性質である低温感受性かつ冷
凍耐性の性質を有するパン酵母を用いてパン生地を前発
酵した後、冷凍保存せしめることを特徴とするパン用冷
凍生地の製造法。1. It belongs to the genus Saccharomyces and grows on a YM agar medium at 28 ° C. for 2 days.
A method for producing frozen dough for bread, comprising pre-fermenting bread dough using low-temperature-sensitive and freezing-tolerant baker's yeast, which does not grow even after culturing for a week, and then storing the dough in a frozen state.
凍生地を解凍し焙炉（ほいろ）発酵した後、焼成せしめ
るパン類の製造法。2. A method for producing bread, wherein the frozen dough for bread obtained by the production method according to claim 1 is thawed, fermented in a roaster (smell), and then baked.
養して生育するが、４℃で２週間培養しても生育しない
性質である低温感受性かつ冷凍耐性の性質を有するサッ
カロミセス・セレビシエ。3. A cold-sensitive and freeze-tolerant sachet that grows on YM agar medium after culturing at 28 ° C. for 2 days, but does not grow even after culturing at 4 ° C. for 2 weeks.
Caromises cerevisiae .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3062767A JP3070117B2 (en) | 1991-01-09 | 1991-01-09 | Bread frozen dough and bread making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3062767A JP3070117B2 (en) | 1991-01-09 | 1991-01-09 | Bread frozen dough and bread making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04234939A JPH04234939A (en) | 1992-08-24 |
| JP3070117B2 true JP3070117B2 (en) | 2000-07-24 |
Family
ID=13209868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3062767A Expired - Lifetime JP3070117B2 (en) | 1991-01-09 | 1991-01-09 | Bread frozen dough and bread making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3070117B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06245687A (en) * | 1993-02-19 | 1994-09-06 | Shikishima Seipan Kk | Bread dough and bread making method |
| CN103843851A (en) * | 2012-12-05 | 2014-06-11 | 李文庆 | Method for making bread by freezing and unfreezing dough by using baking machine with stirring function |
Family Cites Families (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 |
| JPS59203442A (en) * | 1983-05-06 | 1984-11-17 | 鐘淵化学工業株式会社 | Production of frozen dough of breads |
| JPS60224442A (en) * | 1984-04-24 | 1985-11-08 | 協和醗酵工業株式会社 | Dough sheet |
| JPS61195637A (en) * | 1985-02-27 | 1986-08-29 | 鐘淵化学工業株式会社 | Production of breads |
-
1991
- 1991-01-09 JP JP3062767A patent/JP3070117B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04234939A (en) | 1992-08-24 |
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