JPH0622433B2 - Method for manufacturing fat dough-folded dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for producing a fat and oil-folded bread dough, and more specifically,
The present invention relates to a method for producing a bread dough, which is excellent in freezing resistance and which is capable of producing a fat and oil-folded bread excellent in texture, volume and inner layer.

[Conventional technology and its problems]

Conventionally, bread dough for folding fats such as croissant and denitsushiyu is kneaded bread ingredients at a temperature of 22 to 24 ° C, fermented the bread ingredients at room temperature, and then aged at about 3 ° C for about 30 minutes. It was manufactured by the method of folding fats and oils. Then, the fat and oil-folded bread dough thus obtained is divided into
Molded, immediately proof fermentation, baking to produce a fat-folded bread, or after molding the dough, frozen and stored, thaw this at the time of use, proof fermentation, baking was carried out to produce a fat-folded bread .

However, the fat-and-oil-folded bread obtained from the thus-obtained fat-and-oil-folded bread dough is not sufficiently satisfactory in terms of texture, volume, and inner layer, and has a drawback that it has poor freezing storage stability.

[Means for solving problems]

In such an actual situation, as a result of intensive research conducted by the present inventor, in the above-mentioned conventional method, fermentation is not carried out at room temperature,
The above problems can be overcome by carrying out the operations of cooling the dough to a temperature of 0 to 5 ° C and then folding the oil and fat, or freezing the fat and oil-folded dough and then performing thawing and low temperature fermentation at a temperature of 0 to 5 ° C. The present invention was completed by discovering that the above-mentioned oil-and-fat folded fabric was obtained.

That is, according to the present invention, the dough temperature is 0 after kneading the bread ingredients.
Cool to ~ 5 ° C, fold the fats and oils, freeze until the center temperature of the dough is -5 to -20 ° C, hold at a temperature of 0 to 5 ° C for 15 to 24 hours, and thaw. It is intended to provide a method for producing a fat-and-oil-folded bread dough characterized by performing low-temperature fermentation.

To carry out the present invention, first, all materials other than the folded fat and oil, for example, flour, sugar, salt, fat and oil, eggs, milk, yeast, water and the like are kneaded. This kneading operation is performed at a temperature lower than that of the conventional method, for example, when the dough temperature after kneading is 10 to 15
It is preferable to carry out the treatment so that the temperature is in the vicinity of ° C. The dough thus obtained has a dough temperature of 0 to 0 immediately without fermentation.
Force cooling to 5 ° C. This is, for example, -20 ℃
By storing in the freezer for about 30 minutes.
Then, a fold fat (roll-in fat) is folded into the cooled dough to obtain a fat-folded dough. The folding of the fats and oils is performed by a conventional method.

The fat-and-oil-folded dough thus obtained is then frozen so that the central temperature thereof becomes -5 to -20 ° C. For example, when the dough is rapidly frozen at a temperature of −35 ° C. (the freezer indicates a temperature of −40 ° C.), it takes about 60 minutes, and when it is frozen in a stocker at −20 ° C., the dough has a central temperature of −5 ° C. in about 100 minutes. It freezes with the following. It is preferable to freeze the dough for 4 to 6 hours including the time until freezing.

Furthermore, this frozen dough is put in a refrigerator at 0 to 5 ° C. When doing so, the frozen dough is thawed in about 100 minutes. The dough is kept under the same temperature range for 15 to 24 hours including the time until it is thawed, and low temperature fermentation is performed to obtain a fat and oil-folded dough.

The bread dough thus obtained can be divided and molded, proof fermentation, and baking according to a conventional method to give a product. Alternatively, the bread dough may be frozen, stored, thawed at the time of use, and then proofed and baked according to a conventional method to obtain a product.

〔effect〕

The fat-and-oil-folded bread obtained from the fat-and-oil-folded bread dough obtained by the method of the present invention has features that the inner phase film is thin, the volume is large (volume is improved), and the texture is light, and the bread dough is frozen and stored for several weeks. It has the characteristics that it has sufficient fermenting power even after a certain period of time and has good storability in frozen storage.

〔Example〕

 Next, examples will be described.

Example 1 100 parts by weight of wheat flour (hereinafter referred to as "parts"), 6 parts of sugar, 2 parts of salt, 4 parts of chew toning, 2 parts of skimmed milk powder, 2 yeast
Parts, 0.1 parts of malt flour and 60 parts of water are put in a bread-making mixer for 3 minutes at low speed (32 rpm), medium speed (5
The mixture was kneaded at 6 rpm for 5 minutes to obtain a croissant dough (kneading temperature: 14 ° C.). The dough was placed in a freezer at a temperature of -20 ° C and rapidly cooled for 30 minutes (dough temperature 0 ° C).

Then, the dough was spread to a thickness of about 3 cm, and 40 parts of roll-in butter was wrapped in the dough. And about 1 cm thick
After stretching, it was folded in four and again stretched to a thickness of about 1 cm. After repeating these four folding operations again,
The dough was placed in a freezer at a temperature of −20 ° C. and slowly frozen for 4 hours (dough temperature −10 ° C.). After freezing, the dough was taken out, put in a refrigerator at a temperature of 3 ° C., thawed for 24 hours and subjected to low temperature fermentation. Then, the dough was taken out from the refrigerator, spread to a thickness of about 2 mm, and croissant was molded (50 g / piece).

The molded dough is put in a proofer with a temperature of 30 ° C. and a humidity of 80 to 85%, and proof fermentation is performed for 60 minutes, and then a temperature of 210
It was put in an oven at ℃ and baked for 15 minutes to obtain croissant.

The results of measuring the quality of the obtained croissant are shown in Table 2. The internal phase and texture of croissant were evaluated based on the evaluation standard table shown in Table 1, and the average evaluation of 10 panelists is shown in Table 2.

Example 2 After molding croissant in the same manner as in Example 1, the molded dough was placed in a freezer at −40 ° C. and rapidly frozen for 30 minutes to obtain a frozen dough. The dough was frozen and stored in a freezer at -20 ° C for 4 weeks. The dough was taken out from the freezer every 1st, 2nd, 3rd, and 4th weeks, put in a refrigerator at a temperature of 3 ° C., and thawed and low-temperature fermented for 3 hours. After thawing, put the dough in a proofer having a temperature of 30 ° C. and a humidity of 80 to 85%,
Proof fermentation was performed for 120 minutes, and then placed in an oven at a temperature of 210 ° C. and baked for 15 minutes to obtain croissant.

The quality of the obtained croissant was measured in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Example 1 Raw materials having the same composition as in Example 1 were mixed and kneaded in the same manner as in Example 1 to obtain a croissant dough (kneading temperature: 22 ° C.).

Apply this dough under the conditions of temperature of 23-24 ℃ and humidity of 80% for 3
Fermentation is carried out for a period of time, and after completion of fermentation, punching is performed at a temperature of
It was put in a refrigerator at ℃ for 30 minutes for bench time (dough temperature 16 ℃).

Next, the dough was spread to a thickness of about 3 cm, and 40 parts of roll-in butter was wrapped in the dough. Then, after extending to a thickness of about 1 cm, it was folded in four and again extended to a thickness of about 1 cm. After repeating these four folding operations again,
The dough was spread to about 2 mm and croissant was molded (50 g / piece).

Put the molded dough in the same proofer as in Example 1 and
Proof fermentation was performed for a minute and then placed in an oven at a temperature of 210 ° C. and baked for 15 minutes to obtain croissant.

The quality of the obtained croissant was measured in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Example 2 A raw material having the same composition as in Example 1 was processed in the same manner as in Comparative Example 1 to form a croissant, and then a molding dough was made into -4.
It was put in a freezer at 0 ° C and rapidly frozen for 30 minutes to obtain frozen dough. The dough was frozen and stored in a freezer at -20 ° C for 4 weeks. Thawing, proof fermentation and baking were performed in the same manner as in Example 2 to obtain croissant.

The quality of the obtained croissant was measured in the same manner as in Example 1, and the results are shown in Table 2.

Claims (1)

[Claims] 1. After kneading bread ingredients, the dough is cooled to a temperature of 0 to 5 ° C., fats and oils are folded therein, and then the dough is frozen to a center temperature of −5 to −20 ° C., and further 0 ~ 5 ° C
The method for producing a fat-and-oil-folded dough, which is characterized by holding at the temperature of 15 to 24 hours for thawing and low-temperature fermentation.