JPH0753077B2 - Frozen dough - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved frozen bread dough, and more particularly to a frozen bread dough obtained by adding a lactic acid-producing bacterium of the genus Lactobacillus at the dough production stage.

[0002]

2. Description of the Related Art Frozen bread dough is a bread product obtained by thawing and baking the frozen dough, which is reduced by the death of baker's yeast during the frozen storage and destroyed by the glutathione in the yeast cells. (Hereafter, just bread
Is also called a product. ) Is inevitable, and in particular, the unpleasant odor of the product and the deterioration of the texture are problems. In order to solve this problem, in order to compensate for the decrease in baker's yeast,
A method of adding a large amount of baker's yeast to the dough or a method of shortening the fermentation time in the dough production has been used.

[0003]

However, the method in which a large amount of baker's yeast is added has a drawback that yeast odor remains strongly in the product. On the other hand, the method of shortening the fermentation time in the dough production did not allow the dough to be matured sufficiently, and therefore a product of good quality could not be obtained. Therefore, an object of the present invention is to provide a frozen bread dough in which the volume and quality of the product obtained from the frozen bread dough are improved.

[0004]

[Means for Solving the Problems] In order to solve the above problems,
According to the invention of claim 1, the bread is thawed, fermented and baked to make bread.
Frozen dough frozen with yeast
The wheat flour as the main component, and the medium containing salt and water
Lactic acid producing bacteria belonging to the genus Tobacillus have a pH of around 4.0
The culture obtained by culturing until
In the stage, 100 to 300 for 100 parts of flour
It is characterized in that it is added in the proportion of parts . That
According to the invention of claim 2, the lactic acid-producing bacteria in the frozen bread dough of claim 1 are Lactobacillus san Francisco and
And / or Lactobacillus italicus.

The lactic acid-producing bacteria belonging to the genus Lactobacillus include Lactobacillus san francisco, Lactobacillus italicus, and specific strains include Lactobacillus san francisco ATCC 27.
651, the same ATCC27653, the same ATCC 2765
2, the same NRRLB-3933, Lactobacillus italicus FERM BP-189, the same FERM BP-19
0, the same TL-1 or the same SH-150. Further, sourdough species used in the San Francisco region of the United States, sourdough species used for the production of panetone or pandoro in the Milan region of Italy include Lactobacillus, and these strains are also used as the lactic acid-producing bacteria in the present invention. It is preferably used.

The medium containing wheat flour as a main component and salt and water includes , for example, wheat flour, salt and water in a ratio of 1: 0.01 to 0.03: 0.5 to 2 (weight ratio), respectively. The mixture is used in the ratio of.

Then, the lactic acid-producing bacteria are inoculated at a ratio of 2 to 3 (weight ratio) to the medium, and PH at 20 to 30 ° C.
To 3.8 to 4.2 to obtain the above culture.
This culture requires approximately 5 to 10 hours. The obtained culture can be used in the present invention as it is, but can be refrigerated or frozen if necessary and thawed at the time of producing the dough. When the culture is refrigerated or frozen, it is preferable to culture the lactic acid-producing bacteria until the pH reaches 4.0 to 4.4.

[0008] The above-mentioned culture was prepared by mixing 10
Used at a rate of 100-300 parts (wt%) to 0 parts
It This is because when the amount is less than 100 parts, the effect of the present invention is small, and when the amount is more than 300 parts, the pH of the dough is excessively lowered, and on the contrary, the production volume is decreased due to fermentation inhibition and gluten softening.

As a method for producing bread dough, any known method such as the no-time method, the intermediate seed method, and the direct kneading method can be used. In the case of the no-time method, the present invention has more excellent effects, and thus the no-time method is preferable.

In claim 1, "added at the stage of making bread dough" means making bread dough using the above-mentioned culture together with raw materials for bread dough such as wheat flour.

By freezing the bread dough thus produced by a freezing method for ordinary frozen bread dough,
The frozen bread dough of the present invention is obtained.

[0012]

By the action of the culture, the quality deterioration of the product obtained from the frozen bread dough of the present invention is improved. In particular, it is considered that lactic acid bacteria activate yeast to enhance the volume of the product, and decrease of PH enhances gluten binding.

[0013]

EXAMPLES Next, several kinds of frozen bread which are specific examples of the present invention
The dough and its quality evaluation will be described in detail below. (1) Production of frozen bread dough Lactobacillus San Francisco ATCC 2 in a mixture of 100 g of strong wheat flour, 1 g of salt, and 100 g of water.
2.55 g (5 × 10 ⁹ cells / g) of freeze-dried bacteria of 7651 were inoculated and cultured at 25 ° C. for 8 hours to obtain PH4.0 culture A.
Got The culture A (100 g) was added to 1000 g of strong wheat flour, 40 g of yeast, 50 g of refined sugar, 50 g of shortening and 600 g of water, and the mixture was kneaded with a bread mixer until the dough was sufficiently bound to obtain bread dough. This dough was immediately divided into 450 g, rounded, and frozen in a quick refrigerator at -30 ° C to obtain frozen bread dough (4 pieces) of this example. This frozen bread dough was stored in a storage freezer at −20 ° C. for a certain period (3, 10, 20, 30 or 50 days). As for the preservation method, the dough was placed on an aluminum bat, and the whole was covered with a plastic bag and sealed.

(2) Thawing and baking frozen bread dough As described above, the doughs stored for a certain period of time were taken out from the freezer, placed on a poly vat and thawed and fermented for 120 minutes in a fermentation room at 30 ° C. Then re-roll the dough and re-roll it at 30 ° C.
After fermenting until the dough volume doubles in the fermentation room, degas with a moulder, shape into rolls, and pack into bread molds. 3
Fermentation was performed in a proofer (final fermentation) at 8 ° C. until the height of the mold reached 1.5 cm. The fermented dough was baked in an oven at 200 ° C. for 25 minutes to obtain the product of this example. For comparison, a frozen bread dough and a control product were obtained by the same formulation, production method and storage conditions as described above except that the culture A was not added.

(3) Measurement of gas generation amount and specific volume The frozen bread dough of this example and the control example obtained by the above-mentioned production method were stored under the above-mentioned conditions, and then frozen for 3, 10, 20, 30 or 50 days. The amount of gas generated in the bread dough was measured with a Timottaki graph (manufactured by Chopin). In addition, the specific volume of the product obtained by thawing, fermenting and baking the frozen bread dough after each of the storage periods described above was measured. The results are shown in Table 1. The results in Table 1 are average values for four frozen bread doughs or four products.

[0016]

[Table 1]

In Table 1, the numerical unit of the gas generation amount is cc. The specific volume is a value obtained by dividing the volume of the product measured 30 minutes after firing by the product weight measured at the same time. As shown in Table 1, in all the frozen storage periods, the gas generation amount and the specific volume were larger in this example than in the control example, and the difference between the values in both examples was longer in the storage period. More expanded. In both the control example and the present example, the longer the frozen storage period was, the lower the gas generation amount and the specific volume were. However, when comparing the results of the freezing period of 3 days and 50 days, the gas generation amount decreased by 643 cc in the comparative example during this period.
On the other hand, in this example, only 304cc, which is less than half of that, was reduced. Similarly, comparing the results for specific volume,
In the control example, 97 was also reduced, but in this example, it was 44 or less, which is less than half of that. That is, by adding the culture A, the decrease in the fermenting power and the decrease in the specific volume during the frozen storage of the frozen bread dough were suppressed.

(4) Quality Evaluation of Products Regarding the bread of the present example or the control example obtained by performing the thawing, fermentation and baking of the frozen bread dough of the present example or the control example for 30 days in the frozen storage as described above, The quality of the product was evaluated by the panel (15 persons) having the above-mentioned expertise with respect to the appearance, internal phase and flavor of the bread according to the items and points shown in Table 2. The results are shown in Table 2.

[0019]

[Table 2]

As shown in Table 2, for all the items, this example had the same or higher score as the control, and the total was higher in this example. That is, the quality of the product of this example was superior to that of the comparative example. To describe in more detail by comparing the control example and the product of this example for each evaluation item, first, regarding the volume, the control example had an average of 2144 cc, but this example had an average of 2364 cc, and this example is considerably more It was voluminous and excellent. Regarding the burning color, the comparative example was dull and dull, whereas this example was bright and glossy. The shape of this example was more uniform than that of the control example, and the internal phase color was glossy in this example. Regarding the Sudachi texture, the texture of the internal phase was slightly nonuniform in the control example, and the texture was slightly thick, whereas the texture of the internal phase was uniform in the present example. The texture was softer and moisturized in this example. Regarding the aroma and taste, the control example had a strong yeast odor, and the taste was powdery and did not have the original fragrance and umami of the bread, but in this example, the flour odor and yeast odor disappeared, and a mild and pleasant aroma and refreshing softness were obtained. An umami with a sour taste was obtained. Regarding the texture, the control example had a dry texture, but this example had a soft texture. In particular, the difference in texture between the control example and this example increased with the lapse of time after baking (aging of bread).

[0021]

Example 2 (1) Production of frozen bread dough A mixture of 100 g of strong wheat flour, 2 g of salt and 150 g of water was added to a mixture of Lactobacillus italicus FERM BP-189.
2.5 g (5 × 10 ⁹ / g) of freeze-dried bacteria of
Culture was performed at 7 ° C. for 8 hours to obtain a culture B of PH3.8. The above culture B (200 g) was added to 1000 g of strong wheat flour, 200 g of refined sugar, 10 g of salt, 50 g of shortening, 100 g of egg, 60 g of yeast and 520 g of water, and the mixture was kneaded with a bread mixer until the dough was sufficiently bound to form a bread dough. Obtained. 25 pieces of frozen bread dough of this example were obtained from this dough by the same freezing method as in Example 1 with a divided weight of 80 g. This frozen bread dough of this example was stored for a certain period of time (3, 10, 20, 30, or 5) by the same storage method as in Example 1.
Stored for 0 days.

(2) Thawing and baking of frozen bread dough As in Example 1, the dough stored for a certain period of time was thawed, subjected to primary and secondary fermentation, and fermented in a proofer at 38 ° C until the dough volume became 4.0 times. Let the fermented dough get 230
The product of this example was obtained by baking in an oven at ℃ for 8 minutes. For comparison, a frozen bread dough and a control product were obtained by the same formulation, production method and storage conditions as described above except that the culture B was not added.

(3) Measurement of gas generation amount and specific volume Regarding the frozen bread dough and the product of this example and the control example, under the same conditions and method as in Example 1, the gas generation amount in the frozen bread dough and the specific volume of the product. Was measured. The results are shown in Table 3.
Shown in.

[0024]

[Table 3]

In Table 3, the numerical unit of the gas generation amount and the meaning of the specific volume are the same as those in Table 1.

As shown in Table 3, the same results as in Example 1 were obtained for the gas generation amount and the specific volume. That is, the addition of the culture B suppressed the decrease in the fermenting power and the decrease in the specific volume during frozen storage of the frozen bread dough. Further, the frozen bread dough of this example to which the culture A or B was added had a large amount of gas generated when it was thawed and bread was made, so that it was possible to reduce the yeast amount and shorten the fermentation time.

Next, the frozen bread dough of this example or control example having a frozen storage period of 30 days was thawed, fermented and baked as described above, and the product of this example or control example was obtained in the same manner as in Example 1. Panels with specialized knowledge about bread (15
The quality of the product was evaluated by (person). The results are shown in Table 4.
Shown in.

[0028]

[Table 4]

As shown in Table 4, the same result as in Example 1 was obtained in which the quality of the product of this example was superior, and each evaluation item was the same as the result described in detail in Example 1. The result was obtained. That is, by adding the culture A or B at the time of bread dough production, there is a drawback peculiar to the frozen bread dough, and a drawback that becomes more remarkable when the frozen bread dough is frozen and stored for a long time. The decrease was suppressed.

[0030]

Industrial Applicability According to the frozen bread dough of the present invention, the reduction in the volume and quality of the product, which is peculiar to the frozen bread dough and is associated with the long-term storage thereof, is improved.

Claims (2)

[Claims] 1. For thawing, fermenting and baking to make bread
Which is a frozen frozen dough containing yeast,
Lactobacillus was added to a medium containing wheat flour as the main ingredient and salt and water.
Lactic acid-producing bacteria belonging to the genus Cillus should be adjusted to around pH 4.0.
The culture obtained by culturing until
In 100 parts of flour, 100-300 parts of
Frozen bread dough characterized by being added in proportion . 2. The frozen bread dough according to claim 1, wherein the lactic acid-producing bacterium is Lactobacillus san Francisco and / or Lactobacillus italicus.