JPH0634674B2 - Frozen dough manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing frozen dough for breads. More specifically, a yeast treatment solution obtained by destroying or autolyzing yeast belonging to the genus Satsucaromyces at a temperature of 60 ° C. or lower,
Yeast treatment liquid from which residual bacterial cells have been removed (hereinafter referred to as extract)
Is added to the bread dough containing flour as the main ingredient, and
The present invention relates to a method for producing a frozen dough for breads, which comprises adding and kneading yeast for bread making after aging at 40 ° C.

(Prior art and problems) Recently, a method of providing frozen bread and confectionery at a store after freezing and storing the dough and thawing it has attracted attention, and various production methods have been attempted. However, the breads produced by the roasting and baking steps after thawing cannot be obtained because they die or the activity decreases. In particular, when pre-fermentation is performed before freezing, the death of yeast is remarkable, and attempts were made to shorten pre-fermentation as much as possible or to study protective agents to reduce freezing damage, but to date, satisfactory results have been obtained. Absent. That is, even if freeze resistance was obtained, it was often the case that bread with satisfactory quality such as flavor and physical properties of dough could not be obtained. Attempts to breed yeast having freeze resistance have not yet led to satisfactory production of frozen dough.

Regarding the freezing damage of yeast in the production of frozen dough for bread using baker's yeast, strong freezing damage appears when three conditions of wheat flour, alcohol produced by fermentation by yeast, and germinated yeast overlap. Has been reported.

That is, as a method of avoiding freezing injury by making use of this knowledge, for example, suppression of yeast germination or suppression of alcohol production can be considered. However, this effect cannot be achieved by a method in which all or part of the baker's yeast used is added at the stage of maturing, as in the conventional method. As one of the methods for suppressing germination, there is a method of shortening the pre-fermentation as described above, but the aging of the dough is insufficient and only bread having inferior taste can be produced. Further, alcohol production is produced by fermentation by yeast, and if the production is suppressed, the maturing of the dough will be insufficient. Alcohol-tolerant yeasts are also being developed, but not particularly for lean dough.

(Means for Solving Problems) As described above, in order to obtain a frozen dough with less freezing damage and excellent flavor, there is no alcohol production, less germination of yeast, and an effect of aging in flavor and the like. We thought that the development of aging method was important. On the other hand, the inventors of the present invention have made a basic study on the function of yeast in bread making, and the auto-digestion liquid obtained by treating the yeast at a temperature of 60 ° C. or less remarkably aged the dough containing wheat flour as a main component. I found that it promotes. As a result of diligent studies on whether this knowledge can be utilized in the production of frozen dough, a new method was discovered.

That is, in the autolysate obtained by treating yeast at a temperature of 60 ° C or lower, the gas generating ability (alcohol is generated with carbon dioxide gas) is significantly reduced or disappeared, but the maturing of the dough, that is, the gas encapsulation ratio. It shows a remarkable accelerating effect on the physical properties of dough for making a high-volume soft bread and the production of flavor precursors. Taking advantage of this property, after maturing the dough in the presence of yeast autolysate, adding and kneading the baker's yeast, and immediately freezing the dough, alcohol production in the maturing process is small Yeast sprouting is low and freezing damage should be reduced. Moreover, it was thought that the alcohol required for flavor production could be sufficiently supplemented by production by proof fermentation after thawing. As a result of conducting a study based on such a bold hypothesis, the present invention was completed with the expected results.

Although the details of the mechanism of the present invention are unknown, 6
It is considered that various enzymes and nutrients contained in the cells are leaked out of the cells due to self-digestion at a temperature of 0 ° C. or lower or destruction of the cells to promote ripening of the dough.

Hereinafter, a method for treating yeast and a method for preparing frozen dough using the treatment liquid will be described.

Examples of yeasts used for aging bread dough include yeasts belonging to the genus Satsucaromyces. A typical example is commercially available baker's yeast (Saccharomyces cerevisiae). As a method for treating yeast, disruption by a physical method such as ultrasonic wave or a high-pressure homogenizer, lysis of cells by a digestive enzyme possessed by yeast by stirring a suspension of yeast at room temperature to 50 ° C or Self-extinguishing method to destroy,
A method of promoting self-digestion by adding a solvent such as ethyl acetate,
Alternatively, a method of adding a cell wall lysing enzyme or a microorganism having a lytic enzyme activity and a yeast suspension and stirring the mixture may be used.

As the treatment conditions, it is necessary to set the temperature to 60 ° C. or lower, and the pH range of 2 to 8 can be adopted. In the case of biochemical methods such as autolysis, the pH range is 4-7. After crushing or lysing the cells, the maturation activity can be increased by leaving the cells at pH 4 to 7 and temperature 0 to 25 ° C.

The amount of yeast treatment liquid added to the dough is not limited,
It is usually in the range of 0.2 to 1.0% (converted to yeast cake) / flour. The optimum addition amount is determined according to the aging time before freezing the dough. The yeast treatment liquid is added together with flour, oil and fat, salt, skim milk powder, yeast food, water and the like, and aging is carried out at 20 to 40 ° C. In accordance with the intermediate seed bakery method, add the yeast treatment liquid to the dough containing wheat flour, yeast food, and water, age it, and add fats, salt, and a part of the wheat flour (for example, 30%) during the final kneading. Is also possible. The aging time is not limited, but is usually 2 to 5 hours. Baker's yeast is added at the time of kneading. The amount added is in the range of 1 to 6% with respect to the flour.

When kneading the baker's yeast with the dough, add 20
Pre-cooling to ℃ or below is effective in increasing freezing resistance. A method of immediately cooling the dough after adding and kneading the baker's yeast can also be adopted.

The obtained dough is divided and molded, and then rapidly frozen to obtain frozen dough.

The frozen dough is thawed at the time of desired use, proofed, and then baked to obtain a product.

(Example) Hereinafter, the present invention will be described with reference to Examples.

Example 1 Commercially available yeast for bread (water content: about 70%) was suspended in tap water to a concentration of 20% and adjusted to pH 5.5, and then ethyl acetate 5 m / 10.
It was added to 0 m suspension and treated at 37 ° C. ± 0.5 ° C. for 1 hour with stirring. The pH was readjusted to 5.0 and stored in the refrigerator overnight, after which the ethyl acetate remaining under vacuum at 30 ° C. was removed by evaporation. The autolyzed liquid thus obtained was used for the preparation of frozen dough.

(Dough mix) (For aging) Wheat flour 100 parts Sugar 5 parts Salt 2 parts Cyotoning 5 parts Yeast food 0.1 parts Water 58 parts Yeast self-digesting liquid 2 parts (equivalent to 0.4% baker's yeast) Excluding oils and fats (chyotonning) , Slow down the above ingredients 2
After kneading for 3 minutes and high speed for 3 minutes, oil and fat was added, and further kneading for 2 minutes at low speed and 5 minutes at high speed (kneading temperature 28 ° C.). Humidity 75
% Aging at 29-30 ° C. for 2.5 hours, then a mixture of 3 parts of water and 3 parts of baker's yeast was added and kneaded (low speed 2 minutes, medium speed 5 minutes). ). After leaving it for 10 minutes, it was immediately frozen through a freezer at -35 ° C and stored in a stock freezer at -20 ° C (invention method 1). In order to check the cooling effect of the dough, the dough that had matured was cooled to 15 ° C., yeast for bread making was added and kneaded, and frozen dough was prepared in the same process (method 2 of the present invention). After storage, 5-10 ℃
After thawing for 12 hours, the roaster was taken out and baked at 35 ° C. and 80% humidity.

The specific volume of the product of the present invention after firing and the proofing time for obtaining an appropriate size were as follows.

Example 2 Using the self-digesting solution used in Example 1, a test was conducted on medium-type bread.

(Mixed dough mix) Wheat flour 70 parts Yeast food 0.1 parts Water 38 parts Yeast self-digesting liquid 2 parts (Equivalent to 0.4 parts yeast) (Main kneading mixture) Wheat flour 30 parts Salt 2 parts Sugar 5 parts Cyotoning 5 parts Degreasing Milk powder 2 parts Water 20 parts Yeast 4 parts (Operation) Mixing: Low speed 1 minute, 5 minutes pause, Medium speed 4 minutes Kneading temperature: 25-26 ° C Medium seed fermentation (aging): 28-30 ° C, 3 hours Main kneading : Slow toning for 2 minutes, high speed for 4 minutes, after adding shouting toning, further low speed for 1 minute, high speed for 4 minutes After kneading the medium seed dough, aging was carried out at 28 to 30 ° C. for 3 hours. Next, based on this kneading composition, raw materials containing yeast were added and kneaded. After finishing, put the dough in the quick freezer (-
(35 ° C) frozen and stored at -20 ° C.

The same operation was compared with the conventional method in which 2 parts of yeast was added to the medium seed dough and 2 parts of yeast was added to the kneaded dough.

After 2 weeks, thaw for 12 hours at 5-10 ° C, 38 ° C,
The roaster was taken out and baked at a humidity of 80%. The results are shown in the table below.

Claims (2)

[Claims] 1. A yeast cell belonging to the genus Saccharomyces
The yeast treatment liquid or extract that has been destroyed or self-digested at a temperature of 0 ° C. or lower is added to bread dough containing wheat flour as a main component, aged, and then yeast for baking is added and kneaded. , A method for producing frozen dough, which comprises freezing the dough. 2. When adding and kneading yeast for bread making to the dough, the dough is cooled to 20 ° C. or lower, or the dough is cooled to 20 ° C. or lower immediately after adding and kneading the yeast. The method according to item 1.