JPS58201937A - Production of frozen bread dough - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen bread dough that prevents a series of freezing damage phenomena that occur in frozen dough, can withstand long-term frozen storage, and has a fast thawing speed.

Frozen bread dough has the advantage of being distributed to users as frozen dough, allowing users to easily make freshly baked bread through fermentation and baking. Due to the freezing damage of baker's yeast during storage, it is difficult to make bread that has sufficient specific volume and has good freshness.

On the other hand, increasing the amount of sugar at the current amount is an effective method, but if a large amount is added, the sweetness becomes strong and it cannot be applied to bread with a small amount of added sugar, and the effect is not satisfactory. has not risen. From a different perspective, by adding a large amount of baker's yeast, not performing the second fermentation, or keeping the temperature low, we can suppress the fermentation state of baker's yeast to a low stage and make it resistant to freezing. Attempts have been made to reduce dough damage, but these methods tend to require fermentation for a longer period of time after thawing the dough.
The drawback is that it is very time-consuming for the consumer.

The present invention solves the above-mentioned problems and allows users to easily make bread by withstanding long-term frozen storage at -18°C or lower even when frozen after fermentation has proceeded with the usual amount of baker's yeast added. As a result of repeated research aimed at making it possible to achieve this goal, it was discovered that the above objective could be achieved by adjusting the amount of sodium lactate added so that the freezing temperature of the dough would be lower than normal. , we have completed the present invention. That is, the present invention relates to a method for producing frozen bread dough, characterized in that sodium lactate is added during the production of bread dough.

The present invention will be explained in detail below.

The freezing temperature of bread dough is the same for so-called rich bread dough that contains relatively large amounts of sugar, oil, fat, eggs, dairy products, etc., for example, butter roll dough where the amount of added sugar is 10 parts per 100 Vc of flour. At around 6℃, reeds, sugar,
For so-called lean bread dough, such as white bread and French bread, which contain a small amount of fat and oil, the temperature is around -4°C.

Sodium lactate, a food additive, is an aqueous solution of 50 to 60 parts, which is diluted to 1 to 159 parts of sodium lactate and added to 45 to 65 parts per 100 parts of wheat flour. In other words, sodium lactate is 0.5 to 100% of wheat flour.
When 9 parts are added, the freezing temperature i1 is normally increased from 0.2℃ to 6
The temperature can be lowered.

As a method of adding sodium lactate, the effect is remarkable when the freezing temperature is lowered to below 18°C.
It is desirable to add 2 to 6 parts based on 0, and if it is more than 6 parts, the kneading time will increase, which is not desirable. Sodium lactate has a weaker salty taste than common salt, so it can be added in large amounts to sweet butter roll dough.

By adding sodium lactate, the freezing temperature can be lowered by 0.2°C to 6°C.

By lowering the freezing temperature, the amount of antifreeze water in frozen dough is increased and ice crystals are made finer. Therefore, by preventing damage to the dough due to freezing and preventing freezing damage to baker's yeast, it is possible to make whole frozen bread dough that can be stored for a long time.

By adding sodium lactate as described above,
Frozen bread dough whose freezing temperature has been adjusted to be lower than usual is provided to users in divided and rolled form or in a shaped form, allowing users to easily froth and bake the dough, which has an excellent specific volume and has a good texture. It becomes possible to make freshly baked bread.

Examples will be described below.

Example 1 The straight method shown in Tables 1 and 2 was carried out on butter roll dough, and the dough was made by the method under normal temperature environment, and the dough was baked without being frozen, and the dough was stored frozen and then thawed and baked. Compare the following.

As a control, dough prepared without adding sodium lactate was used.

Table 2 Process Test Method (4 weeks) → Thawing (30 minutes at room temperature) → Incubation → Baking (frozen section) Margarine was added during mixing. Further, the baking and baking were performed in a home oven, and the volume of the dough 402 after baking was K as follows.

The freezing temperature was -8°C.

In the frozen area, those containing sodium lactate are 150-
The results were the same as those in the non-frozen area, the inner layer had good fledging, and the outer skin was well-colored and well-baked. On the other hand, when no additives were used, the bread was 80 cm, had no volume, poor color, and no height.

Example 2 The same butter roll dough as in Example 1 was made, but as shown in Tables 3 and 4, the amounts of sodium lactate and sugar added were increased and the freezing temperature was lowered.

Table 5 Mixture Table 4 Step Margarine was added during mixing. The baking and baking were performed in a home oven. Freezing temperature is -10℃
The volume of the dough after baking was K as shown below.

By adding sodium lactate, the volume reduction in the frozen section was prevented, and bread with a well-colored crust and a well-colored crust could be obtained.

Example 3 Bread dough prepared by the standard mid-harvesting method shown in Tables 5 and 6 was frozen (-20°C, 4 weeks) in the same manner as in Example 1.2.
The test was divided into non-frozen areas.

Table 5 Mixture Table 6 Process The dough divided into 4oyK pieces was proofed and baked in a home open oven.

The freezing temperature Fi-10°C was lowered, and the volume after firing was as follows.

By adding sodium lactate, volume reduction in the frozen section could be prevented.

As described above, by adding sodium lactate, we were able to lower the freezing temperature and create bread dough that can be stored frozen.

Procedural amendment September 6, 1981 Kazuo Wakasugi, Commissioner of the Japan Patent Office 1 Indication of the case Patent application No. 1985-85203 2 Name of the invention Method for manufacturing frozen bread dough 3 Person making the amendment Relationship with the case / Patent applicant ( 003) Asahi Kasei Kogyo Co., Ltd. 4 Agent 5th floor, Toranomon Sangyo Building, 2-29 Toranomon-chome, Minato-ku, Tokyo Column 6 for detailed explanation of the invention in the specification Details of the amendment The description in the specification is amended as follows.

(1) In Table I on page 5, ``Containing amount (ch)j Correct it to "Amount (parts)".

(2) In Table 1 on page 5, "elastic powder" in the raw material name is I corrected myself with “strong flour.”

(3) In Table 5 on page 7, [Blending amount (Sl J) Correct it to "Amount (parts)".

(4) In Table 5 on page 9, "Blend amount (H)" for Nakakuri and Honkake is corrected to "Blend amount (parts)."

Agent Takeshi Kiyomizu::′ 【ingredient.

Claims (1)

[Claims] A method for producing frozen bread dough, which comprises adding sodium lactate during the production of bread dough.