JPH0614827B2 - Fermented frozen dough manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing fermented frozen bread dough, and more specifically, to making bread of excellent quality in a shorter time in a bake-off shop. The present invention relates to a method for producing a fermented frozen bread dough.

[Conventional technology]

Bread making systems using frozen dough that have been conventionally used include a straight method and a sponge method shown in the following scheme.

[Problems to be Solved by the Invention] In the above-described conventional bread making system, final fermentation in the bake-off shop is performed under high temperature and high humidity conditions, for example, 30
It is performed at about 38 ° C and 60 to 85% for about 1 hour.
However, it takes about 2 to 3 hours to thaw frozen stocks, perform final fermentation, and then bake them into products with such a conventional system. It is extremely difficult to do. Moreover, this thawing, fermentation,
The baking operation, especially the fermentation process, requires some skill.

Therefore, if you have fermented frozen dough that does not need to be fermented at the bake-off shop anymore, you can supply authentic quality freshly baked bread in a short time as necessary with rudimentary technology. .

However, since the final fermentation of the bread dough is performed under the high temperature and high humidity condition as described above, it takes time to freeze after the final fermentation is completed. In the meantime, most of the yeast will die. As a result, baking this does not result in bread of satisfactory quality.

Therefore, an object of the present invention is to provide a fermented frozen bread dough capable of producing good quality bread.

[Means for solving problems]

The present inventor conducted extensive studies to achieve the above object, and found that a fermented frozen bread dough that gives good quality bread can be obtained by performing final fermentation at a low temperature for a long time, and to complete the present invention. I arrived.

The present invention is a method for producing a fermented frozen bread dough, which is characterized in that the dough is mixed with yeast, kneaded, fermented and molded, and finally fermented at 0 to 10 ° C. for 4 to 24 hours, and then frozen and stored. Is the way.

The bread dough and yeast used in the present invention are not particularly different from those usually used, and the bread dough contains flour and water as main components, and optionally gluten flour, sugar, salt, shortening, butter, skim milk powder. ,
Those with added margarine can be used. As yeast, normal yeast may be used, but S. It is preferable to use rosei or the like.

If the temperature of the final fermentation is lower than 0 ° C, the fermentation will not proceed sufficiently,
On the other hand, if the temperature is higher than 10 ° C., the fermentation proceeds excessively, which is not preferable. If the final fermentation time is shorter than 4 hours, the fermentation will not proceed sufficiently, and if it is longer than 24 hours, the fermentation will proceed excessively, which is not preferable.

〔The invention's effect〕

ADVANTAGE OF THE INVENTION According to this invention, the frozen bread dough which can obtain a high quality bread can be obtained only after thawing and baking as it is, without performing final fermentation. If the fermented frozen bread dough of the present invention is used, a skilled technician can easily bake good-quality bread in a short time.

〔Example〕

 Next, the present invention will be described in more detail with reference to examples.

Example 1 (Butter roll) A medium seed of the following composition was fermented in a refrigerator at 10 ° C. for 18 hours,
After the main kneading, division (division weight: 40 g), rolling, molding, and final fermentation under the following test conditions.

Dough according to various final fermentation conditions was snap frozen in a -40 ° C blast freezer and stored at -20 ° C. This one
Remove after 4 and 4 weeks, thaw for 30 minutes at room temperature,
Immediately baked, bread (butter roll) was obtained. The quality of the bread (specific volume, inner layer) was examined. The results were as follows.

Specific volume: Volume of baked bread product / weight of baked bread product Example 2 Croissant In the same manner as in Example 1, the medium seeds were fermented for 18 hours in a refrigerator at 10 ° C., after main kneading, the dough was rolled to a certain thickness, roll-in margarine was applied, and the dough was sequentially folded into the dough according to a conventional method. This was divided, cut, molded, and finally fermented at 5 ° C and 80% for 16 hours, immediately frozen in a blast freezer so that the dough temperature became -20 ° C, and stored at -20 ° C. After 4 weeks, they were placed on a top plate, thawed at room temperature for 30 minutes, and immediately baked by a conventional method. The finished croissant had good appearance, inner layer, and texture.

Example 3 Sweet Bread Combined Oat Flour 97% Gluten Flower 3 Sand Sugar 25 Food Salt 1 Shortening 10 Degreased Milk 2 Yeast (S. Rosei) 6 Yeast Food 0.1 Egg 10 Water 50 30 pieces of dough obtained by kneading in the street
After fermenting for 50 minutes, divide into 50g, round, mold, and
Final fermentation was carried out for 16 hours at 80 ° C and 80% humidity, immediately frozen in a blast freezer so that the dough temperature was -20 ° C, and stored at -20 ° C. After 4 weeks, the pieces were arranged on a top plate, thawed at room temperature for 30 minutes, and immediately baked by a conventional method.

The finished confectionery bread had good appearance, inner layer, and texture.

Claims (1)

[Claims] 1. A fermented frozen bread dough which is characterized in that it is kneaded by kneading bread dough with yeast, fermented and shaped, and finally fermented at 0 to 10 ° C. for 4 to 24 hours, and then frozen and stored. Production method.