JPH0419814B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preserving frozen dough for confectionery and bread making. When trying to manufacture confectionery, bread, etc. after freezing dough for confectionery or bread making, the longer the storage period, the lower the volumetric expansion rate during baking, and the dough that has been frozen for several weeks will It becomes impossible to produce sweets and breads of normal quality. On the other hand, with the development of frozen foods in recent years, fresh fish, meat,
When freezing fruits, etc., to prevent quality deterioration,
A method has been proposed in which water or a solution prepared by dissolving a glue, ascorbic acid, glycerin, etc. in water is attached to the surface of a frozen product to form these films. However, such a method cannot be used for frozen preservation of dough for confectionery or bread. Therefore, an effective frozen preservation method for dough for confectionery and bread making is strongly desired. The inventors of the present invention have conducted intensive research on methods for preserving dough for confectionery and bread making over a long period of time, and have discovered that long-term frozen preservation is possible by using a specific protective agent. I was able to complete it. The present invention is a confectionery product, which is characterized in that after freezing dough for confectionery and bread making, a frozen dough protectant powder containing wheat flour and cornflour as main ingredients is attached to the surface of the frozen dough, and the dough is frozen and preserved. This is a method for preserving frozen dough for baking. As the flour used for the frozen dough protectant powder, in addition to regular wheat flour (100 mesh or less), 40 to 100 mesh flour such as Hualina and Dunst can also be used. In addition, as corn flour, in addition to regular corn flour (less than 100 mesh),
100 mesh corn grits can also be used. The frozen dough protectant powder of the present invention contains wheat flour and corn flour as essential ingredients, but preferably also contains one or more of starch, glycerin fatty acid ester, and ascorbic acid. Starches include wheat starch, corn starch,
Various starches can be used, such as potato starch. The use of starch has the effect of improving the dispersibility of the powder and making it more uniformly adhered to the dough. The amount of starch used is 20% of the total weight of the protectant.
It is appropriate that the amount is less than % by weight. If it exceeds 20% by weight, the protective agent powder becomes too fine and becomes difficult to adhere uniformly. Glycerin fatty acid ester is added to prevent syneresis by utilizing its ability to form a complex with starch. The amount added is suitably 0.5% by weight or less. Ascorbic acid is added as a stabilizing agent to flour. The appropriate amount of addition is 30 PPM or less.
Even if the number is greater than this, the effect will not increase, so it is uneconomical. Preferred examples of the frozen dough protectant powder used in the present invention include 40 to 75% by weight of wheat flour, 20 to 50% by weight of corn flour, 5 to 20% by weight of starch, 0.1 to 0.5% by weight of glycerin fatty acid ester, and ascorbic acid. Mention may be made of formulations consisting of 5 to 30 PPM. The frozen dough protective agent blended in this way is attached to the surface of the frozen dough. The method of attachment is not particularly limited, but may include spraying protective agent powder on the frozen dough,
It can be easily attached by immersing the frozen dough in the protective agent powder. Although there is no particular restriction on the amount of adhesion, generally about 0.5 to 10% by weight is sufficient. The frozen dough with the protective agent powder adhered to its surface is then wrapped in a synthetic resin sheet, for example, or placed in a synthetic resin bag, sealed and stored at a freezing temperature, e.g. -20°C, to prevent it from drying out. do. When stored in this way, good quality confectionery, bread, etc. can be produced even after storage for about 8 weeks. Next, an example will be given and explained. Example 1 Test using white bread dough that is prone to freezing damage. Blended flour 100% by weight Sugar 5% by weight Salt 1.8 Shotoning 5 Yeast (S. rosei) 4 Water 62 Process mixing L3 minutes, M6 minutes, H3 minutes Kneading temperature 28℃ Floor time 20 minutes Divide weight 230g Divide, Immediately after rolling, the dough was frozen in a blast freezer at a temperature of -20°C. Test method 1 A frozen product (230 g) was placed in a plastic bag and stored frozen at -20°C to prevent it from drying out (control). 2. The frozen product was taken out and quickly sprinkled with the following frozen dough protectant (approximately 4 g) containing wheat flour as its main ingredient at room temperature, placed in a plastic bag and stored frozen at -20°C to prevent it from drying out (test group). Flour containing frozen dough protectant 60% by weight Corn flour 30 Starch 9.7 Glycerin fatty acid ester 0.3 Ascorbic acid 20PPM This dough was taken out and thawed at room temperature for 1 hour, then final fermented in a 80% foil at 30°C and then baked in the usual manner. , the volume of the bread was measured. The bread dough in the test group expanded well during baking even after being stored for 8 weeks, and bread of good quality was obtained. On the other hand, when the bread dough in the control group was stored for 6 weeks, it did not expand sufficiently during baking, and bread of good quality could not be obtained. The results are shown in the table below.

[Table] Example 2 A test was conducted in the same manner as in Example 1 using sweet bread dough produced by the sweetened dough method. Mixture Medium dough Genuine flour 70% 30% Sugar 5 25 Salt - 1 Shyotoning - 10 Yeast (S. rosei) 4 - Water 40 11 Process Medium dough Genkone mixing L2 minutes, M2 minutes 12 minutes, M9 minutes Kneading temperature 24°C 28°C Fermentation time 2 hours - Floor time - 40 minutes Divide weight 50g Immediately after dividing and rolling, the dough was frozen in a blast freezer at a temperature of -20°C. Test method 1 A frozen product (50 g) was placed in a plastic bag and stored frozen at -20°C to prevent it from drying out (control). 2. The frozen product was taken out and quickly sprinkled with the same frozen dough protectant (2 g) as in Example 1 at room temperature, placed in a plastic bag to prevent drying, and stored frozen at -20°C (test plot). The dough was taken out and thawed at room temperature for 1 hour, and then subjected to final fermentation in an 80% proofing oven at 30°C, and then baked in a conventional manner, and the volume of the bread was measured. Even after 8 weeks of storage, the test group dough expanded well during baking and yielded bread of good quality. On the other hand, when the bread dough in the control group was stored for 6 weeks, it did not expand sufficiently during baking, and bread of good quality could not be obtained. Example 3 A test similar to that in Example 1 was conducted using hard roll dough produced by the refrigerated dough method. Mixture Medium dough Real rice flour 60% 40% Sugar 1 2 Salt - 2 Toning - 3 Yeast (S. rosei) 3 1 Water 35 15 Process Medium dough Mixing of real dough L2 minutes, M2 minutes L2 minutes, M2 minutes Kneading temperature 24°C 20°C Fermentation time 18 hours (10°C) - Floor time - 5 minutes Divide weight 70g After the floor time, the dough was divided and rolled and immediately frozen in a blast freezer so that the dough temperature reached -20°C. Test method 1 A frozen product (70 g) was placed in a plastic bag and stored frozen at -20°C to prevent it from drying out (control). 2 Take out the frozen product and quickly sprinkle it with the same frozen dough protectant as in Example 1 (adhesion amount: 3 g) at room temperature.
It was placed in a plastic bag and stored frozen at -20°C to prevent it from drying out (test group). The dough was taken out and thawed at room temperature for 1 hour, and then subjected to final fermentation in an 80% proofing oven at 30°C, and then baked in a conventional manner, and the volume of the bread was measured. The hard roll fabric in the test area according to this example was 12
Even after storage for a week, it expanded sufficiently and the inner layer remained good. In comparison, in the control group, there was no deterioration in quality until the 8th week, but after 12 weeks, expansion due to baking became insufficient and bread of good quality could not be obtained. Example 4 The same procedure as in Example 1 was carried out except that the formulation of the frozen dough protectant was changed to the one shown below. Flour containing frozen dough protectant 60% by weight Corn flour 40% by weight The results are shown in the table below.

[Table] Although the expansion is slightly inferior compared to Example 1,
Compared to the control group, even after 8 weeks of storage, the bread expanded well and was of good quality after baking.

Claims (1)

[Claims] 1. After freezing dough for confectionery and bread making, a frozen dough protectant powder containing wheat flour and corn flour as main ingredients is applied to the surface of the frozen dough, and the dough is frozen and preserved. How to store frozen dough for confectionery and bread making. 2. The method according to claim 1, wherein the frozen dough protectant powder comprises wheat flour, corn flour, starch, glycerin fatty acid ester, and ascorbic acid. 3. Claims that the frozen dough protectant powder consists of 40-75% by weight of wheat flour, 20-50% by weight of corn flour, 5-20% by weight of starch, 0.1-0.5% by weight of glycerin fatty acid ester, and 5-30 PPM of ascorbic acid. The method described in Section 2.