JP3083181B2 - Manufacturing method of frozen dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing frozen dough for bread. More specifically, the present invention relates to a method for producing frozen bread dough by adding a certain amount of acetic acid to bread dough containing flour as a main component.

[0002]

2. Description of the Related Art At the time of the production of baked dough on the day, by adding an organic acid, the specific volume is improved.
Consideration has been given to imparting flavor and the like. For example,
-34655, flour or rye flour
By adding 180 to 360 ml of fruit vinegar such as apple vinegar, tangerine vinegar, and grape vinegar (juice: 300 g / L or more, acidity: 4.5% or more, free amino acid content: 80 mg% or more) to 25 kg, mold formation, It describes how to control aging and the like, improve storage stability, and make good-tasting, nutritious bread with free amino acids.

However, in the case of manufacturing frozen bread dough, the baker's yeast is killed during the process or during storage, or the gluten film is damaged due to the formation of ice crystals. (Skin) ・ Aging and other phenomena appear, and there is a problem that bread of satisfactory quality cannot be obtained. At present, no epoch-making improvement method has been found yet. For example, even when glycerin fatty acid ester or the like, which is an emulsifier, is used, the product has drawbacks such as pear skin, or when eaten, becomes dango-like in the mouth.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing frozen dough for bread without the above-mentioned freezing obstacle.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on such problems, and as a result, using acetic acid among organic acids in bread dough containing flour as a main component, and further reducing the amount of use. The inventors have found that the above-mentioned object can be satisfactorily achieved by limiting the present invention, and have conducted further studies to complete the present invention.

That is, according to the method for producing frozen dough of bread of the present invention, acetic acid and / or acetic acid in vinegar is added to the dough of bread containing wheat flour as a main component in an amount of 0.003 W / W% or more based on flour. It is characterized by adding an amount of not more than W / W% and freezing. Hereinafter, the specific configuration of the present invention will be described in more detail. The bread dough containing flour as a main component of the present invention may be a dough containing skim milk powder or eggs like butter roll, a lean dough like bread, or a general dough used for bread production. I just need.

As the acetic acid used in the present invention, not only acetic acid used in foods but also vinegar, which is a seasoning containing acetic acid, can be used. As the vinegar, in addition to grain vinegar, rice vinegar and the like, apple vinegar and grape vinegar of fruit vinegar can be used. Also, powdered vinegar containing acetic acid can be used. Further, even if it is used simultaneously with acetic acid and other additives such as glycerin fatty acid ester, the effect is not reduced. Next, if the amount of acetic acid added to the flour is less than 0.003 W / W%, there is almost no effect, and 0.005 W / W% or more and 0.03 W / W
%, A noticeable effect of improving the bread making is shown,
In the range of 3 W / W% or more and 0.06 W / W% or less, there is an effect of improving bread making, but it is somewhat inferior. Further, if it exceeds 0.06 W / W%, an acetic acid smell will be felt, and the taste and aroma will deteriorate. Therefore, the amount of acetic acid added to the flour is 0.003W / W
The acetic acid content is preferably in the range of 0.005% to 0.06W / W%, more preferably 0.005W / W% to 0.03W / W%. The method of adding the acetic acid of the present invention to flour does not require a special method, and may be added at any stage before freezing. However, it is desirable to add acetic acid at the time of mixing in order to be evenly mixed with other raw materials. It is not necessary to use a special method for the baking method and the freezing method, and a method usually used may be used.

Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples. In this test example and example, acetic acid is added together with other raw materials at the time of mixing. In addition, the organic acids used in each of the test systems described below were all tested using the special reagent grade. In addition, the amount of addition in each test system is based on flour, and% indicates% by weight.

[0009] The bread making method and evaluation method using the basic butter roll in Test Examples 1 to 3 are as follows. (1) Baking method-no-time method a.

[0010]

B. Baking process Freezing test Mixing L 3 minutes, H 4 minutes Kneading temperature; 25 ° C ↓ Floor time 30 ° C 20 minutes ↓ Split / round 350g ↓ Bench time 30 ° C 15 minutes ↓ Molding one loaf type ↓ Cold Freezing -30 ℃ 1 hour ↓ Freezing storage -20 ℃ 1 week ↓ Thawing 6 ℃ 15 hours ↓ Heater 28 ℃ 90% RH ↓ Baking Upper fire; 185 ℃ lower fire; 215 ℃ 25 minutes Same day firing test Mixing L 3 minutes , H 4 minutes Kneading temperature; 25 ° C ↓ Floor time 30 ° C 20 minutes ↓ Dividing / rounding 350g ↓ Bench time 30 ° C 15 minutes ↓ Mold type One loaf type ↓ Wheeler 38 ° C 90% RH ↓ Firing on fire; 185 ° C lower Fire: 215 ° C for 25 minutes (2) Evaluation method a. Specific volume Immediately after firing, measurement was made by the rapeseed method.

[0012] The values in the table are relative values when the additive-free area is assumed to be 100. b. Sensory evaluation The internal phase, external phase, texture, aroma, and taste are 5 by 10 panelists.
Sensory evaluation was performed by the point method.・ In the internal phase, comprehensive evaluation was made with emphasis on fineness / uniformity, film elongation / momentum.

In the foreign phase, comprehensive evaluation was made with emphasis on the uniformity of the shape, the color of the epidermis, and the presence or absence of pear skin. -The texture was comprehensively evaluated with emphasis on softness and goodness of mouthfeel. c. Texture analysis Using a rheometer, the sample was allowed to cool for 1 hour at room temperature after firing, then sealed in a polyethylene bag, and the hardness was measured 1 day and 3 days after standing, and the texture was analyzed. The rheometer is a rheometer Max Model RX-1600 manufactured by Iio Electric Co., Ltd.
It was used.

(Test Example 1) Comparative test of acetic acid and emulsifier (freezing test) (Baking and evaluation are based on (1) Baking method and (2) Evaluation method) Is shown.

[0015]

[Table 1]

From the results shown in Table 1, it is apparent that the addition of acetic acid improves the product volume, improves the internal phase, eliminates pear skin, eliminates crumbs, and improves the texture of bread. The effect was improved. A similar effect was obtained when acetic acid and an emulsifier (glycerin fatty acid ester) were used in combination, but the emulsifier alone did not show the remarkable effect shown by acetic acid. Further, it can be seen from the analysis by the rheometer in FIG. 1 that the texture was improved by acetic acid. The same effect was obtained even when an emulsifier was used in combination.

(Test Example 2) Comparison of Baking Effect by Various Organic Acids (Baking Test on the Same Day) (Baking and evaluation are based on (1) Baking method and (2) Evaluation method, respectively) Show. The vinegar used was grain vinegar manufactured by Nakano Vinegar Co., Ltd.

[0018]

[Table 2]

As shown in Table 2, in the baking test on the day, a slight baking effect was observed in terms of product volume, internal phase, and external phase with the organic acid, but there was no difference in the effect depending on the type of the organic acid. A similar tendency was observed with vinegar. (Freezing test) (Baking and evaluation are based on (1) Baking method and (2) Evaluation method) The results are shown below. The vinegar is manufactured by Nakano Vinegar Co., Ltd.
Grain vinegar was used.

[0020]

[Table 3]

From Table 3, it can be seen that the addition of acetic acid improves the product volume, improves the internal phase, eliminates pear skin, and further improves the bread-making effect, such as eliminating crunch and improving the texture. Improvement was seen. A similar effect was observed with vinegar. However, little effect was seen with other organic acids. From these results, it can be seen that good bread can be manufactured by baking the frozen dough to which acetic acid is added.

(Test Example 3) Examination of acetic acid concentration (freezing test) (Baking and evaluation are based on (1) baking method and (2) evaluation method, respectively) The results of the baking test are shown below.

[0023]

[Table 4]

From Table 4, it was confirmed that in the range of 0.003 to 0.06% as the acetic acid concentration, the product volume was improved, there was no pear skin, the internal phase and the texture were improved, and the baking effect was confirmed. In particular, 0.005
The bread making improvement effect was remarkable in the range of ~ 0.03%. 0.08
At the addition of%, an acetic acid smell was felt. Next, examples will be described.

[0025]

Example 1 In this example, the effect of bread making of acetic acid in a butter roll type is shown. The dough formulation / evaluation method was the same as in the test examples. However, the baking process was performed by a freezing test, and the molding was performed by 40 g butter roll molding. In addition, as a compounding raw material, strong flour queen manufactured by Nippon Flour Milling Co., Ltd. was used for flour, and raw yeast manufactured by Oriental Yeast Co., Ltd. was used for yeast.

The results are shown below.

[0027]

Also in the butter roll type, a bread-making effect (improvement of product volume, internal phase, external phase, and texture) was obtained by acetic acid in the same manner as in the one loaf type.

[0029]

Example 2 In this example, the bread making effect of commercially available vinegar is shown. The baking method and the evaluation method were the same as in Example 1. The vinegar used was grain vinegar manufactured by Nakano Vinegar Co., Ltd., and was added to the flour at 0.24% (0.01% as acetic acid).

The results are shown below.

[0031]

Even if vinegar is used, similar to acetic acid, the bread-making effect
(Improvement of product volume, improvement of internal phase / external phase / texture) was obtained.

[0033]

Embodiment 3 In this embodiment, the bread making effect of powdered vinegar is shown. The baking method and the evaluation method were the same as in Example 1. The powdered vinegar used was brewed vinegar powder manufactured by Nakano Vinegar Co., Ltd., and was added to wheat flour in an amount of 0.1% (0.015% as acetic acid).

The results are shown below.

[0035]

Even if powdered vinegar is used, similar to acetic acid, the bread-making effect
(Improvement of product volume, improvement of internal phase / external phase / texture) was obtained.

[0037]

[Embodiment 4] This embodiment shows the effect of making vinegar on bread. About the evaluation method, it carried out similarly to Example 1. However, the baking process was performed by freezing 450 g of dough balls in a freezing test. The dough formulation is as follows.

(Dough blending)

[0039]

As for the vinegar, apple vinegar manufactured by Nakano Vinegar Co., Ltd. was used, and 0.4% (0.02% as acetic acid) was added to flour. The results are shown below.

[0041]

Vinegar has a similar bread-making effect even on lean doughs such as bread.
Foreign phase / texture improvement).

[0043]

According to the present invention, the frozen dough for breads produced according to the present invention has no freezing hindrance when bread is made using the dough.
Even after baking, there is no significant decrease in the volume of the product, and a remarkable effect of obtaining a product with no pear skin and good texture is obtained.

[Brief description of the drawings]

FIG. 1 is a diagram showing a texture analysis of each bread baked by a rheometer.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Yoshiya Kawamura 132, Kowatari, Kochino-cho, Konan-shi, Aichi (56) References JP-A-63-251036 (JP, A) JP-A-60-224441 (JP, A (58) Fields surveyed (Int. Cl. ⁷ , DB name) A21D 6/00 A21D 2/14 A21D 8/02

Claims (1)

(57) [Claims] 1. A dough for bread containing flour as a main component,
Acetic acid and / or acetic acid in vinegar is 0.003W / W to flour
A method for producing frozen dough for bread, characterized by adding an amount of not less than 0.06 W / W% and freezing.