JPS6211564B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a new method for preparing dough made by kneading wheat flour and other raw materials for the production of food products such as bread and noodles. Yeast or a leavening agent is added to the dough that is the basic material for manufacturing bread, noodles, dumplings, etc., i.e., a dough made from wheat flour and other raw materials, which undergoes processes such as fermentation and expansion. There are two types of dough: dough that is roasted or steamed after aging (bread dough), and dough that is kneaded without adding yeast or leavening agents and then rolled, cut out, or extruded (noodle dough). Conventionally, in the production of sponge confectionery, after fermenting the dough (dough) at a positive temperature,
It is known that cooling the dough in an unfrozen state for about 1 hour at a temperature below 40°C (+4.44°C) reduces the stickiness of the dough and induces the formation of a dense spongy product. In the bread making method using the dough method, by refrigerating the dough that has been appropriately fermented at a temperature on the positive side at a temperature of -5℃ to +5℃, the dough can be used for a long time. Furthermore, in the bread making method, after fermenting the dough by the direct kneading method, the dough by the dough dough method, or the fermented sweet dough in a refrigerated room at 5 to -5°C, It is also known to omit dividing, rounding, creasing, etc. and impart extensibility to the dough by storing it again in a refrigerated room at a temperature within the above temperature range after punching. The present inventor did not store fermented confectionery dough or middle-dough dough for bread making at low temperatures to adjust the dough, but instead fermented it in a freezing room at 0±5°C and then degassed it. Bread dough at 0~-5℃
Flour and water, with or without yeast added, at a temperature within the low temperature range that can be stored at a low temperature of 0°C to impart extensibility to the dough, and which can maintain an unfrozen state below 0°C. Bread-making or noodle-making dough that is made by mixing and kneading other raw materials and aging the dough for bread-making or noodle-making using the direct kneading method, and then producing breads and noodles with good flavor by a conventional method. The present invention was achieved as a result of research into methods of manufacturing dough for noodle making. The present invention provides kneading dough of wheat flour, water, and other raw materials, with or without addition of yeast, from 0 to 0.
This is a method for producing dough for bread production, noodle production, etc. by a direct kneading method, which is characterized by maintaining the dough in an unfrozen state for a long period of time, preferably from 50 hours to 5 weeks, within a temperature range of -14°C. . In the present invention, the mixed dough to which yeast has been added refers to the bread before fermentation in the direct kneading method, which is different from the bread dough produced by the dough method, which requires a two-step fermentation process of dough fermentation and main dough fermentation. Kneaded dough, and kneaded dough to which yeast is not added, refers to the production of noodles before processing such as rolling, cutting, or extrusion, mixed dough of noodles such as macaroni, or skins of gyoza, shyu mai, etc. It refers to the kneaded dough that is often used as a basic material. In addition, the length of time to keep the dough in an unfrozen state at a low temperature of 0 to -14°C is preferably about 1 to 5 turns for dough used to make bread, and for dough used to make wrappers for noodles and dumplings. For doughs that are made to last, the preferred time is about 50 to 300 hours.
In addition, the temperature at which the kneaded dough is kept in an unfrozen state is set to 0.
℃ to -14℃ because there is a risk that leaving (storing) at a temperature on the plus side for a long period of time may have a negative effect on the fabric, and also if it is kept at a temperature on the minus side for a long period of time exceeding -14℃. This is because the dough may freeze if left unattended (stored). Products obtained by the present invention include noodles such as udon, soba, somen, Chinese noodles, spaghetti, and noodles; breads made by direct kneading such as white bread, rolls, and kratsuka; be. Note that biscuits can be obtained by adding a leavening agent instead of yeast. The graph shows the ability of baker's yeast to generate _CO2 in bread dough. At +30℃, after one day, all of the added sugar is considered to have been absorbed by the yeast.
It was found that 12.2g of _CO2 was released, and even at a temperature within the range of 0°C to -14°C (-2°C) according to the present invention, 3.3g of _CO2 was released after 15 days. It can be seen that alcohol fermentation is progressing slowly. In addition, looking at the following table showing the results of aging and storing bread dough at a temperature within the above range (-3°C), it is found that ethanol and amino acids, which are preferred flavor components for bread, etc. It can be seen that good results have been obtained.

[Table] In addition, as a result of aging and storing noodle dough for 96 hours at a temperature within the above range (-3℃), the noodle dough left for 96 hours had a higher release of sweet-tasting free amino acids than the noodle dough immediately after production. Glutamic acid, aspartic acid, and alanine increased as bitter free amino acids, and isoleucine, methionine, and leucine as bitter free amino acids were suppressed. Next, embodiments of the invention will be described. Example 1 (Bread dough by direct kneading method) Add 60 parts of water to 100 parts of wheat flour, 6 parts of sugar, 2 parts of glucose, 5 parts of toning oil, 1.5 parts of yeast, 0.1 part of yeast food, and knead on low speed for 4 minutes on high speed for 7 minutes. I did the mixing in minutes. Next, the obtained mixture was left to stand at a temperature of -3° C. for 2 weeks and aged at a low temperature to obtain a dough. The resulting dough was left for about 4 hours to reach room temperature from -3℃ to 24℃, then divided into parts, molded, and final fermented in a foil at 38℃ for 180 minutes, then heated to 205℃. The firing process took 40 minutes. Example 2 (Noodle dough) 100 parts of wheat flour was mixed with salt water (water) prepared in advance.
30 parts of common salt and 3 parts of common salt), mixed and kneaded, and then left at -2℃ for 50 hours (ripening).
A dough was obtained. The obtained dough was rolled to form noodle strips, which were cut into noodle strips to produce raw noodles. Example 3 (Gyoza skin) To 100 parts of wheat flour, 30 parts of water, 3 parts of salt, 1 to 2 parts of propylene glycol, and 0.01 part of surfactant were added, mixed and kneaded, and then heated at a low temperature of -3°C. in
The dough was left to stand (ripened) for 85 hours to obtain dough. After rolling the obtained dough, gyoza skin was manufactured. According to the present invention, not only can a dough (dough) with good stickiness and firmness and good flavor and taste be obtained without the growth of mold and other harmful bacteria that are likely to occur when making dough, but also the dough according to the present invention can be obtained. Products such as bread and noodles using this method also have good flavor.

[Brief explanation of the drawing]

The drawing is a graph of baker's yeast's ability to generate _CO2 .

Claims (1)

[Claims] 1. Dough made by mixing and kneading flour, water and other raw materials with or without yeast added,
A method for producing dough for bread production, noodle production, etc. by a direct kneading method, characterized by keeping it in an unfrozen state at a temperature in the -14°C temperature range for about 50 hours to 5 weeks.