JPH0638B2 - Method for producing frozen dough for yeast-fermented food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing frozen dough for yeast-fermented foods. In particular, the present invention relates to a method for producing a frozen dough for yeast-fermented food using yeast to which freezing resistance is imparted.

(Prior Art) It is known that yeast is subject to freezing damage when the normal yeast for bread making is used in frozen dough. That is, when the dough is frozen, the yeast cell membrane is liable to be greatly damaged during freezing storage or thawing, and the yeast is easily killed.Reducing substances such as glutathione leak from the dead yeast, causing the dough to drip. It is known to have an adverse effect.

For this reason, various studies have been conducted on yeast having excellent freezing resistance. For example, JP-A-56-144036, JP-A-58-76042, JP-A-58-158122, and JP-A-58-158122
JP-A-58-155039, JP-A-59-203441, JP-A-59-203442, etc. disclose inventions relating to various freeze-resistant yeasts including Saccharomyces rosei. .

Further, there is also known a technique for protecting yeast from freezing damage by adding a large amount (rich) of substances having a yeast protecting action such as salt, sugar, skimmed milk powder, and fats and oils to the dough before freezing. .

(Problems to be Solved by the Invention) However, the former conventional technique uses a special yeast having freezing resistance in place of the usual yeast for bread making, and thus it is difficult to obtain the yeast. However, there is a problem that the preservation management of yeast is more troublesome than that of ordinary yeast for bread making.

Also, the latter prior art is not a sufficient method for protecting yeast from freezing damage, and it is not possible to make a frozen dough with a lean composition because it is limited to a specific composition. It was

Therefore, it is desired to develop a method for imparting sufficient freezing resistance by subjecting a normal yeast to a simple treatment without using a special yeast or limited to a specific formulation.

(Means for Solving Problems) An object of the present invention is to solve the above problems by using yeast for bread making and imparting freeze resistance to the yeast, thereby easily freezing yeast-fermented foods. Provide a method of manufacturing dough, which has a large volume, internal phase, appearance,
To obtain a yeast-fermented food excellent in texture and the like.

The present inventors have added a frothing agent to a yeast for bread making and frothed it, and then once frozen, the cells of the yeast were not damaged during freezing, thus imparting freeze resistance to the yeast, and The frozen dough using the yeast was found to have excellent fermenting power, and the present invention was completed.

The present invention prepares a yeast-fermented food dough using a yeast foam obtained by mixing yeast and a foaming agent and then frothing and then freezing the frozen yeast-fermented food product, which comprises freezing the dough. Regarding the manufacturing method of the dough.

The yeast-fermented food referred to in the present invention refers to a food produced by fermenting yeast, and examples thereof include bread, Chinese steamed buns, donuts, and karinto.

The yeast used in the present invention may include all yeasts for bread making.

The foaming agent used in the present invention may be any as long as it can be used as a food product, and in particular, a glycerin fatty acid ester, a sorbitan fatty acid ester, a sucrose fatty acid ester and other surfactants, and particularly a paste-like one. Is preferred.

It is preferable to use one kind or two or more kinds of these foaming agents in an appropriate combination. Examples of products of this foaming agent include Sunsoft VSP-C (manufactured by Taiyo Kagaku Co., Ltd.), Ester G / B (manufactured by Shiragin Pharmaceutical Co., Ltd.), Ryoto-ester SP
[Made by Mitsubishi Kasei Foods Co., Ltd.] and the like. The amount used is preferably about 10 to 40% by weight (hereinafter referred to as%), particularly 15 to 25%, based on the weight of yeast.

The frothing after adding the foaming agent to the yeast is preferably carried out rapidly within a short time using a high speed mixer or the like.

This frothing is carried out so that air is sufficiently enclosed to generate a large amount of bubbles, and the specific gravity of the frothed is 0.4 to 0.9.
To the extent that

The whipped yeast thus obtained is then frozen. Freezing is preferably quick freezing, and thereafter-about 2
It is preferable to store frozen at around 0 ° C. This frozen storage period is preferably at least one day or more, and can be stored for up to about 20 days.

The frozen yeast treated in this way can be used as it is, but it is usually thawed before use. The thawing may be natural thawing at room temperature.

The frozen dough of the present invention may be produced by a conventional method except that the above yeast is used.

Further, the freezing of the dough in the present invention may be done by freezing the dough before the final fermentation, or may be done by freezing the dough after the final fermentation, but especially the dough before the final fermentation is frozen. Preferably.

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

Example 1 Commercially available yeast [manufactured by Oriental Yeast Co., Ltd.] 5 parts by weight (hereinafter simply referred to as “part”) and a foaming agent [manufactured by Mitsubishi Kasei Foods Co., Ltd., trade name: “Lyoto-ester SP”, composition:
8 parts of glycerin fatty acid monoester, 10 parts of sucrose fatty acid ester, 5 parts of sorbitan fatty acid ester, 5 parts of propylene glycol, 25 parts of D-sorbit] and 1 part were put into a 5-coat mixer for bread making, and high speed (rotation speed 350
rpm) for 3 minutes to obtain a foamed product (specific gravity 0.9).

The foamed product was flash frozen and stored frozen at -20 ° C for one day. The foamed product stored in the frozen state was thawed at room temperature and used in place of yeast for bread making (hereinafter, referred to as "yeast foam").

100 parts flour, 2 parts glucose, 2 parts shortening,
Vitamin C 500ppm, yeast food 0.1 part and water 65
Parts into a bread-making mixer, knead at low speed (80 rpm) for 2 minutes and medium speed (180 rpm) for 4 minutes, and then salt
2.1 parts were added and further kneaded at medium speed for 3 minutes, then 6 parts of the above yeast foam was added and kneaded at medium speed for 4 minutes to obtain bread dough (upper kneading temperature 26 ° C.). After fermenting this bread dough for 20 minutes at a temperature of 27 ° C and a humidity of 85%,
It was divided into 60 g / piece. After dividing, a bench time of 15 minutes was taken, and it was molded into a hard roll shape. Immediately after molding, perform quick freezing at -40 ° C, and after about 20 minutes, put it in a non-breathable vinyl bag, degas and seal, -2
Stored frozen at 0 ° C.

After 4 weeks, the frozen dough was taken out, and thawed and fermented at a temperature of 32 ° C. and a humidity of 80% for 90 minutes for 90 minutes. Then, open for 10 minutes at 220 ℃,
Got a hard roll.

Table 2 shows the results of the quality evaluation performed based on the volume of the obtained hard roll and the evaluation standard table shown in Table 1. The quality evaluation was performed by 10 panelists and the average was taken.

Comparative Example 1 A hard roll was obtained by the same formulation and treatment as in Example 1, except that the commercially available yeast was used as it was without using the yeast foam.

The volume and quality evaluation results of the obtained hard rolls are shown in Table 2 as in Example 1.

Example 2 Yeast 6 parts and a foaming agent similar to those of Example 1 [manufactured by Taiyo Kagaku Co., Ltd., trade name: "Sunsoft SP-C", composition: glycerin fatty acid monoester 15 parts, sucrose fatty acid ester 10 parts, D-Sorbit 40 parts] and 1.2 parts were put in a 5-coat mixer for bread making and mixed at a medium speed for 3 minutes to obtain a foamed product (specific gravity 0.4). This foamed product is rapidly frozen,
It was stored frozen at 30 ° C. for one day.

The frozen stored foamed product was thawed at room temperature and used as yeast foam instead of yeast for baking.

Put 100 parts of flour, 12 parts of sugar, 15 parts of margarine, 10 parts of whole egg, 2 parts of skim milk powder, 1 part of a dough improving agent (manufactured by Oriental Yeast Co., Ltd .; trade name Doujust) and 46 parts of water into a bread mixer. After kneading at low speed for 2 minutes and medium speed for 5 minutes, add 1.5 parts of salt, knead at medium speed for 3 minutes, add 7.2 parts of the above yeast foam and knead at medium speed for 3 minutes to form bread dough. The obtained (dough-up 26 ° C.) of this bread dough was fermented for 20 minutes at a temperature of 27 ° C. and a humidity of 85%, and then divided into 40 g / piece. After dividing, a bench time of 15 minutes was taken, and the mixture was molded into a butter roll.
Immediately after molding, quick freeze at -40 ° C, and after about 15 minutes, put in a non-breathable vinyl bag, degas and seal, -2
It was stored frozen at 0 ° C. for 4 weeks.

After 4 weeks, the frozen dough was taken out, thawed and fermented for 70 minutes in a proofer having a temperature of 32 ° C. and a humidity of 80%, and then baked in an oven having a temperature of 220 ° C. for 8 minutes to obtain a butter roll.

Table 3 shows the volume of the obtained butter rolls and the results of the quality evaluation performed based on the evaluation criteria table shown in Table 1 above. The quality was evaluated by 10 panelists and the average was taken.

Comparative Example 2 Using the same formulation and treatment as in Example 1 except that the commercially available yeast was used as it was without using the yeast foam.
Got the butter roll.

The results of the obtained butter roll are shown in Table 3 as in Example 2.

(Effects of the Invention) As described in detail above, according to the method of the present invention, a foaming agent is added to a yeast for baking to produce a foam without using a special yeast or a specific bread-making composition. It is possible to impart freeze resistance to yeast simply by subjecting it to a simple process of freezing.

The frozen dough produced using the yeast has a high fermenting power, and when the bread is baked, the volume of the obtained bread is large, and the quality of the internal phase, the appearance, the texture, the texture, the flavor, etc. is excellent. It is a thing.

In particular, it becomes possible to prepare a frozen dough with a lean composition which has been impossible in the past, and the bread has a large volume and excellent quality can be obtained as described above.

Claims (2)

[Claims] 1. A yeast-fermented food dough is prepared by using a yeast foam obtained by mixing yeast and a foaming agent, foaming the mixture, and then freezing the resulting mixture, and freezing the dough. Frozen dough manufacturing method. 2. Specific gravity of yeast foam before freezing is 0.4 to 0.9.
The method for producing frozen dough for yeast-fermented food according to claim 1, wherein