JPH0439299B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing dough for yeast-fermented foods such as bread and yeast donuts. In recent years, the demand for frozen dough for yeast-fermented foods has been increasing as bakery factories and the like are rationalized. Typical bread-making methods include the straight method and the dough method, but a modification of the Motsupara straight method is used to obtain frozen dough. The general manufacturing method is to add yeast, salt, sugar, and other auxiliary materials to grain flour such as wheat flour, and knead it to form a dough.The dough is then either not fermented at all or fermented for a short period of time, and then divided into portions. It is molded and frozen. However, when frozen dough obtained by this modified straight method is stored frozen for a long period of time, the activity of yeast in the dough decreases or dies.
As a result, it not only has the disadvantage that the quality and flavor of the baked product deteriorates, but also has the disadvantage that it takes a long time from the start of thawing to the end of fermentation. Even more so, when sufficiently fermented dough is frozen, such as by the normal straight method or dough method, in order to improve the flavor, the above-mentioned drawbacks become noticeable, and it is difficult to obtain a product with commercial value. . However, these problems can be solved by emulsifying all or part of the oils and fats used with all or part of the water required during raw material blending, and then using the emulsion thus obtained in any appropriate process. The inventors of the present invention previously proposed that this problem could be solved by kneading the dough with the remaining raw materials and then freezing it (Japanese Patent Application No. 137552/1982). It has also been found that yeast-fermented food dough obtained by kneading such an emulsion of water and oil with other raw materials can provide yeast-fermented food of excellent quality even when baked immediately without freezing. (Special application 1984)
−109608). After that, the inventors conducted further research and found that
The above-mentioned method of making an emulsion by pre-emulsifying water and oil can also be applied to the so-called liquid seeding method, and yeast-fermented foods obtained from dough formed by such a method cannot be obtained using the conventional liquid seeding method. The present invention was completed based on the discovery that the quality of the yeast-fermented food is superior to that of other yeast-fermented foods. Therefore, in the present invention, a part or all of the fermentation liquid prepared in advance, a part or all of the oil and fat used, and in some cases, a part of the water required for the main kneading, preferably a part of the fermentation liquid, are added to the fermentation solution. This is a method for producing dough for yeast-fermented foods, which involves emulsifying all of the liquid and all of the oil and fat, and kneading the emulsion thus obtained with the remaining necessary raw materials in a conventional manner to form dough. . Such dough can also be stored frozen if necessary. As described above, the method of the present invention relates to an improvement in the method for producing dough for yeast-fermented foods using the so-called liquid seeding method. The present invention will be specifically explained. First, as a method of emulsification, it is preferable to use an emulsifying agent or a substance having an emulsifying effect, and emulsify the mixture by sufficiently stirring the emulsifying agent or a substance having an emulsifying effect using a distiller, a homogenizer, a high-speed mixer, or the like. During this emulsification, it is preferable that 0.5 parts by weight or more of fats and oils are emulsified per 100 parts of wheat flour. The liquid seed method referred to in the present invention refers to the admixture method, flower seed method,
In addition to the Brieux method and the Brieux method, it also includes the sourdough method, the Hopps method, the liquor method, etc. Therefore, the fermentation liquid used in the present invention refers to the liquid type used in these methods, and can be any fermented product used in bakeries to improve flavor. You may use the one. Incidentally, each of the liquid type methods referred to in the present invention will be briefly explained as follows. The Adomi method, the Flour Brieux method, and the Brieux method are liquid seed methods or water seed methods in a narrow sense, and are characterized in that yeast fermentation products are prepared in advance in a liquid. When making liquid seed, the pH will drop as fermentation progresses, but a buffer is used to keep the pH from dropping at a certain point to prevent the pH from dropping too much and impairing bread-making properties. . The ADMI method uses skim milk powder as a buffering agent.
flour), and those that use wheat flour are
This is the Brieux method (also called the Polish method or AMF method), and the Brieux method (Freitschmann method) uses calcium carbonate. Also,
The sourdough method is mainly used for breads made from rye flour and utilizes the fermentation of lactic acid bacteria and acetic acid bacteria. The sake brewing method is a method that has been used in Japan for a long time and uses fermentation of bread koji. moreover,
The hop seed method utilizes fermentation of potatoes used in combination with hops. The fats and oils used in the present invention may be any of those commonly used in confectionery and bread making, such as butter, margarine, corn syrup, and salad oil. As the emulsifier used in the present invention, any emulsifier that is commonly used in foods such as natural products such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and calcium stearyl lactate can be used. . Further, if the yeast-fermented food raw materials include materials that themselves have an emulsifying effect, such as eggs or soybean flour, an emulsifier may not be used. In the present invention, during emulsification, wheat flour in the raw material combination,
It is also possible to add some or all of the ingredients other than yeast. Ingredients other than wheat flour and yeast include sugars, salt, lactic acid products, and yeast food. The saccharide used in the present invention may be any monosaccharide or polysaccharide such as glucose, fructose, sucrose, lactose, starch syrup, and high fructose sugar, and examples of dairy products include milk, whole milk powder, skim milk powder, and condensed milk. can be mentioned. Next, this emulsion and remaining raw materials such as flour and yeast are mixed and kneaded to form dough. As this kneading method, the usual kneading method for confectionery and bread making using the liquid seeding method is used. The dough thus obtained is then subjected to floor time.
It goes through the dividing, rolling, matting (bench time), and molding processes, and is then baked after fermentation. In the present invention, it is possible to freeze the dough after the molding process if necessary, store it in a frozen state, thaw it at the desired time, perform fermentation and bake it, but the effect is even more pronounced when the present invention is applied to frozen dough. Yes, it is preferable.
In this case, rapid freezing is preferable, and preliminary freezing may be performed before freezing. According to the present invention, it is possible to obtain a product with improved quality and flavor compared to products produced by the conventional liquid seeding method. In addition, when frozen, it is especially resistant to freezing, and even if stored frozen for a long period of time, there is no deterioration in quality, and a desirable product can be obtained. EXAMPLES The effects of the present invention will be explained in more detail with reference to Examples below. Example 1 (Brieux method) Water 30% by weight Yeast 2 Calcium carbonate 0.04 Ammonium chloride 0.04 Sugar 2 Salt 1 After thoroughly mixing the above ingredients with a mixer and adjusting the temperature to 29°C, The mixture was placed in a fermentation chamber at a temperature of 27° C. and a humidity of 75%, and fermented for 3 hours to obtain a fermentation liquid (Brieu liquid). Next, the following raw material formulation was processed through the following process operations to obtain frozen dough for hard rolls. Flour 100% by weight Ferment liquid obtained above 35.08 (Brieux liquid) Yeast 5 Salt 1 Sugar 2 Shyotoning 0.5 Yeast food 0.1 Glycerin fatty acid ester 0.3 Water 32 Process operation Emulsified fermentation liquid 35.08% by weight, water 32% by weight,
Shyotoning 0.5% by weight and glycerin fatty acid ester 0.3% by weight in Juicer 10
Stir for a minute to uniformly emulsify. Mixing Mix the emulsion and the remaining raw materials with a mixer at low speed for 2 minutes and medium speed for 8 minutes.Kneading temperature: 27℃ Fermentation: 20 minutes (temperature: 27℃, humidity: 78%) Divide: Divide weight: 40g Bench time: 20 minutes Molding: Degassing Freeze and roll into balls Rapid freezing (-40℃, 20 minutes) Storage -18℃ Example 2 (Hops seed method) Wheat flour 100% by weight Firment liquid [Hops seeds (product name: Flavor Seven, manufactured by World Hops Co., Ltd.) )] 4 Yeast 4 Salt 2 Sugar 5 Shoughtoning 5 Yeast food 0.1 Skimmed milk powder 2 Sucrose fatty acid ester 0.5% by weight Water 56 The above raw material mixture was processed by the following process operations. Frozen dough for bread was obtained. Process operation Emulsification 4% by weight of the fermentation liquid, 56% by weight of water, 3% by weight of shotoning and 0.5% by weight of sucrose fatty acid ester were stirred with a juicer for 10 minutes to uniformly emulsify. Mixing The emulsion and the remaining raw materials were mixed in a mixer at low speed for 2 minutes and at high speed for 8 minutes.Kneading temperature: 27℃ Divide the weight of each portion into 450g Bench time: 10 minutes Molding After degassing, the mixture was rolled into a roll and frozen. Rapid cooling (- 40°C, 30 minutes) Storage -18°C Example 3 (Admire method) Water 30% by weight Yeast 2 Ammonium chloride 0.04 Sugar 3 Salt 0.5 Skim milk powder 3 Thoroughly mix the above ingredients in a mixer After adjusting the temperature to 29°C, the mixture was placed in a fermentation chamber with a temperature of 27°C and a humidity of 75%, and fermented for 4 hours to obtain a fermentation liquid. Next, the following raw material formulation was processed through the following process operations to obtain frozen dough for butter rolls. Flour 100% by weight Ferment liquid obtained above 38.54 (Admixture) Yeast 4 Salt 1 Sugar 15% by weight Margarine 15 Whole eggs 15 Yeast food 0.1 Water 13 Process operation Emulsification Above formulation Add all ingredients except flour, yeast, salt and yeast food in a juicer for 10 minutes.
Stir for a minute to uniformly emulsify. Mixing Mix the emulsion and the remaining raw materials with a mixer at low speed for 2 minutes and medium speed for 9 minutes.Kneading temperature: 26℃ Fermentation: 30 minutes (temperature: 27℃, humidity: 78%) Divide Divide weight: 40g Bench time: 15 minutes Molding: Degassing Freeze and roll into balls Rapid freezing (-40℃, 20 minutes) Storage -18℃ Example 4 (Brieux method) Flour 100% by weight Firment liquid (obtained in the same manner as Example 1) 35.08 Yeast 0.5 Table salt 1 Sugar 2 Shoughtoning 0.5 Yeast food 0.1 Glycerin fatty acid ester 0.3 Water 35 The above raw material combination was processed through the following process operations to obtain hard rolls. Process operation Emulsified fermentation liquid 35.08% by weight, water 10% by weight,
Shyotoning 0.5% by weight and glycerin fatty acid ester 0.3% by weight in Juicer 10
Stir for a minute to uniformly emulsify. Mixing The emulsion and remaining raw materials are mixed in a mixer at low speed for 2 minutes and medium speed for 8 minutes.Kneading temperature: 27℃ Fermentation: 50 minutes (temperature: 27℃, humidity: 78%) Bench time: 20 minutes Molding: Degas and roll into foil 50 minutes (temperature 35℃, humidity 85%) Baking 230℃, 13 minutes Example 5 (Hop seed method) Flour 100% by weight Firment liquid (same as Example 2)
4 Yeast 2 Salt 2 Sugar 5 Shoughtoning 5 Yeast food 0.1 Skimmed milk powder 2 Sucrose fatty acid ester 0.5% by weight Water 60 Bread was obtained by processing the above raw material combination through the following process operations. . Process : Emulsification 4% by weight of the fermentation fermentation liquid, 30% by weight of water, 2% by weight of shotoning and 0.5% by weight of sucrose fatty acid ester were stirred with a juicer for 10 minutes to uniformly emulsify. Mixing The emulsion and the remaining ingredients were mixed in a mixer at low speed for 2 minutes and high speed for 8 minutes. Kneading temperature: 27℃ After 90 minutes of fermentation, punching was performed and fermentation was continued for another 30 minutes (temperature: 27℃, humidity: 78%) Divide Divided weight 450g Bench time 10 minutes Formation Degassed and rolled foil 40 minutes (temperature 38℃, humidity 85%) Baking 210℃, 30 minutes Example 6 (amide method) Flour 100% by weight Furnace liquid ( (obtained in the same manner as in Example 3) 38.54 Yeast 0.5 Salt 1 Sugar 15 Margarine 15 Whole egg 15 Yeast food 0.2 Water 16 The above raw material mixture was processed by the following process operations. I got a butter roll. Process operation Emulsification All ingredients except flour, yeast, salt, and yeast food were stirred with a juicer for 10 minutes to uniformly emulsify them. Mixing The emulsion and the remaining raw materials are mixed in a mixer at low speed for 2 minutes and medium speed for 9 minutes.Kneading temperature: 26℃ Fermentation: Divide into 50 minutes Divide weight: 40g Bench time: 15 minutes Formation: Degas and roll into foil 45 minutes (temperature) (38℃, humidity 85%) Baking 200℃, 10 minutes Comparative Example 1 (Brieux method) The same formulation as in Example 1 was processed using the following process operations as in the conventional method to obtain frozen dough for hard rolls. Ta. Process operations Mixing Kneading All ingredients are mixed in a mixer, 2 minutes on low speed, 8 minutes on medium speed. Temperature: 27℃ Fermentation: 20 minutes (temperature: 27℃, humidity: 78%) Divide: Divide weight: 40g Bench time: 20 minutes Molding Gas Freeze rolled and rolled Rapid freezing (-40℃, 20 minutes) Storage -18℃ Comparative example 2 (Brieux method) The same formulation as in Example 4 was processed using the following process operations as in the conventional method. I got a hard roll. Process operation Mixing Kneading All ingredients are mixed in a mixer, 2 minutes on low speed, 8 minutes on medium speed. Temperature: 27℃ Fermentation: 50 minutes (temperature: 27℃, humidity: 78%) Divide: Divide weight: 40g Bench time: 20 minutes Molding Gas Punched and rolled foil 50 minutes (temperature 35℃, humidity 85%) Baking 230℃, 13 minutes Comparative Example 3 (Hop seed method) The same formulation as in Example 2 was subjected to the following process operations as in the conventional method. A frozen dough for bread was obtained. Process operations Mixing Kneading All ingredients are mixed in a mixer, 2 minutes on low speed, 8 minutes on high speed.Kneading temperature: 27℃ Fermentation: 40 minutes (temperature: 27℃, humidity: 78%) Divide Divide weight: 450g Bench time: 10 minutes Molding: Degassing Frozen hard roll dough obtained in Comparative Example 1, which corresponds to Example 1, for 1 to 5 weeks. Store frozen 1~
At the 4th and 5th week, the following process operations were performed to obtain the respective products. A quality comparison of this product is summarized in Table 2. Process operations: Thaw and freeze the dough by placing it on a baking sheet and bringing it to a temperature of 32°C.
°C, Incubation fermentation Placed in a fermentation room with humidity of 78%. Baking 230℃, 13 portions 1 To determine the completion of the fermentation, 150g of the dough, which had the same composition and the same process as in Example 1, was formed into a roll and stored frozen, and a 490c.c. The dough was thawed and fermented in the same manner as above, and the end point was when the surface of the dough reached the top of the one-loaf mold. Note 2: The appearance, internal appearance, and texture of bread products were evaluated based on the evaluation criteria table in Table 1. Note 3 The taste test was conducted with 25 panelists, and the one with the better texture and flavor was selected after comparing the two items.

【table】

[Table] Test Example 2 The volume and taste test results of the product obtained in Comparative Example 2 corresponding to Example 4 are summarized in Table 3. The tasting test was conducted with 40 panelists, and the number of people who answered that the texture and flavor were good after comparing two points was recorded.

[Table] Test Example 3 Each of the frozen bread doughs obtained in Example 2 and Comparative Example 3 was stored frozen for 1 to 5 weeks, and treated by the following process operations at 1 to 4 and 5 weeks, respectively. A bread product was obtained. The time required from the start of thawing to the end of fermentation is summarized in Table 4. In addition, to determine the completion of fermentation, check the frozen dough.
The dough was packed into a 1700 c.c. one-loaf mold and placed in a fermentation room (temperature 30°C, humidity 78%), and the end point was when the dough surface reached the top of the one-loaf mold.

【table】

Claims (1)

[Claims] 1. When forming the dough for yeast-fermented foods by the liquid seeding method, the ferment liquid prepared in advance is emulsified with part or all of the oils and fats required for blending the raw materials, and the emulsion thus obtained is processed in a conventional manner. A method for producing dough or frozen dough for yeast-fermented foods, which comprises kneading the dough with the remaining raw materials to form a dough, and freezing the dough if necessary.