Bread dough for freezing

Abstract

To provide bread dough for freezing, which has a moisture content of 48 to 57 wt.% in the whole bread dough, which has a higher moisture content than general bread dough, and which prevents the volume of the resulting bread from decreasing even when it is thawed and cooked after long-term frozen storage.SOLUTION: Bread dough for freezing of the present invention has a moisture content of 48 to 57 wt.%, and contains 1.4 to 6.4 pts.wt. (dry weight) of bread yeast A, 0.2 to 9.4 pts.wt. (dry weight) of sugar alcohol and 1.7 to 40.9 pts.wt. of sucrose based on 100 pts.wt. (dry weight) of grain flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bread dough for freezing in order to prepare high-hydration bread having a larger amount of water than ordinary bread, a method for producing the same, a frozen bread dough, and bread. [Background technology]

[0002] Bread is one of the most popular foods due to its deliciousness. In particular, freshly baked bread is especially delicious, and it is widely served across a wide range of industries, including not only individual bakeries in town, but also in-store bakeries in department stores and supermarkets, cafes, and hotels. However, bread production requires large manufacturing equipment such as mixers, fermentation tanks, and ovens, as well as skilled technicians, and it is difficult to produce bread from scratch in stores with limited skilled technicians and employees, or in small stores with insufficient work space. For this reason, the use of frozen dough, which is dough made in a separate location and frozen in the middle of production, is becoming more common, so that even if there are no skilled technicians or the store is small, freshly baked bread can be provided.

[0003] However, such frozen dough usually has the problem that the volume of the bread produced after thawing and cooking after freezing is reduced due to the effects of ice crystals formed when the water in the dough freezes; the longer the dough is frozen, the more likely the volume will decrease; this tendency is particularly pronounced in so-called high-hydration bread, which has a higher water content in the dough than regular bread.

[0004] Patent Document 1 discloses frozen bread dough that solves the problem of reduced bread volume that occurs when bread is made using frozen dough by adding 1 to 7 parts by weight of a specific processed starch per 100 parts by weight of raw material flour, and 300 to 1000 units of starch-degrading enzyme per 1 kg of raw material flour, and the moisture content in the bread dough in Example 1 is about 46% by weight (calculated value). However, the frozen storage period of the frozen dough in the example was short at only 4 weeks. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-080155 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a bread dough for freezing, which has a moisture content of 48 to 57% by weight of the whole dough, which is higher than that of ordinary bread dough, and which prevents a decrease in the volume of the resulting bread even when thawed and cooked after long-term frozen storage. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the inventors discovered that when bread dough for freezing contains specific amounts of specific baker's yeast, sugar alcohol, and sucrose relative to the grain flour in the dough, even though the dough has a high moisture content, the loss in volume of the resulting bread is suppressed even when the dough is thawed after long-term frozen storage and then cooked, and this led to the completion of the present invention.

[0008] That is, the first aspect of the present invention relates to a bread dough for freezing, which has a moisture content of 48 to 57% by weight, and contains 1.4 to 6.4 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, and 1.7 to 40.9 parts by weight of sucrose, relative to 100 parts by weight (dry weight) of grain flour. The second aspect of the present invention relates to a frozen bread dough obtained by freezing the bread dough for freezing. The third aspect of the present invention relates to bread obtained by thawing the frozen bread dough and then cooking the same. The fourth aspect of the present invention relates to a method for producing bread dough for freezing, which has a moisture content of 48 to 57% by weight in the entire bread dough, and includes a step of mixing 1.4 to 6.4 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight), sugar alcohol, 1.7 to 40.9 parts by weight of sucrose, and 50 to 120 parts by weight of added water, relative to 100 parts by weight (dry weight) of grain flour, and a step of dividing the dough obtained by the mixing. Baker's yeast A: yeast that is inactive when making bread dough, i.e., baker's yeast with {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 of 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose Substrate Y: an aqueous solution containing 15% by weight sucrose and 0.7% by weight maltitol Condition Z: 30°C, 30 minutes Effect of the Invention

[0009] According to the present invention, it is possible to provide bread dough for freezing, which has a higher water content than general bread dough and prevents the volume of the resulting bread from decreasing even when the dough is thawed and cooked after long-term frozen storage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in more detail below. The bread dough for freezing of the present invention has a moisture content within a specific range, and contains specific amounts of specific baker's yeast A in addition to grain flour, sugar alcohol, and sucrose, and can be stored frozen for a long period of time. Here, the long period of time means 1 to 8 months.

[0011] Examples of the bread include hard breads such as French bread, soft French bread, ciabatta, bread paisan, and Italian bread; sweet breads such as white bread, sweet bean buns and cream buns, cooked breads such as rolls, buns, variety breads, sandwiches, steamed breads, and non-hard breads such as brioche; and layered puffed foods such as Danish pastries, croissants, Danish breads, and pies. Among these, breads other than layered puffed foods can enjoy the effects of the present invention more.

[0012] The moisture content of the bread dough to be frozen is 48-57% by weight, preferably 48-55% by weight, more preferably 48-52% by weight, based on the entire bread dough. If the moisture content is less than 48% by weight, the desired texture of bread may not be obtained. If the moisture content is more than 57% by weight, the volume loss of bread obtained by cooking after thawing may be poorly suppressed. Here, the moisture content is the total amount of water added as one of the ingredients and the amount of water added derived from ingredients other than water, and includes the moisture in the grain flour. Note that solid ingredients such as fruits, nuts, and chocolate chips that are often added after the dough is prepared are not included in the dough.

[0013] The flour is made by grinding grains into a powder, and can be used without any particular restrictions on its origin or degree of refinement as long as it is one that is usually used in the manufacture of breads. Examples of origins of grains include wheat, barley, rye, buckwheat, rice, corn, etc. From the viewpoint of the flavor and texture of bread obtained by cooking, wheat flour, barley flour, and rye flour are preferred, and wheat flour is more preferred. In particular, wheat flour is preferably contained in an amount of 70% by weight or more of the total grain flour contained in the bread dough. As the wheat flour, strong flour, semi-strong flour, extra strong flour, medium strength flour, weak flour, etc. can be used. Incidentally, wheat flour generally contains about 13 to 17% by weight of water in the total wheat flour.

[0014] The baker's yeast A is a yeast that is inactive when making bread dough, that is, a baker's yeast for which {(invertase activity for substrate X under condition Z-invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 is 50% or more. If yeast with this value is less than 50%, the volume loss of bread obtained by cooking with heat after thawing may be poorly suppressed.

[0015] The substrate X is an aqueous solution containing 15% by weight of sucrose, the substrate Y is an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol, and the condition Z is 30° C. for 30 minutes.

[0016] The content of the baker's yeast A is preferably 1.4 to 6.4 parts by dry weight, more preferably 1.4 to 4.5 parts by weight, and even more preferably 1.5 to 3 parts by weight, per 100 parts by weight (dry weight) of flour. If the content of the baker's yeast A is less than 1.4 parts by weight, the volume reduction of bread obtained by cooking after thawing may be poorly suppressed. If the content is more than 6.4 parts by weight, the bread may be lightly browned.

[0017] The sugar alcohol is a sugar obtained by reducing the carbonyl end of a reducing sugar to a hydroxyl group.There is no particular limitation as long as it is a sugar alcohol, and the sugar alcohol of a monosaccharide is erythritol, sorbitol, xylitol, mannitol, etc., the sugar alcohol of a disaccharide is maltitol, palatinite (reduced palatinose), lactitol, etc., the sugar alcohol of a trisaccharide is maltotriitol, etc., the sugar alcohol of a tetrasaccharide is tetratol, etc., the sugar alcohol of a pentasaccharide is pentatol, etc., the sugar alcohol of a hexasaccharide is hexatol, etc., and the sugar alcohol of a heptasaccharide is pentatol, etc. At least one selected from these groups can be used, and from the viewpoint of the effect of suppressing the volume reduction of bread, the sugar alcohol of a disaccharide is preferred.In addition, among the sugar alcohols of disaccharide, maltitol and palatinite (reduced palatinose) are more preferred from the viewpoint of easy availability.

[0018] The content of the sugar alcohol is preferably 0.2 to 9.4 parts by dry weight, more preferably 0.6 to 4.5 parts by weight, and even more preferably 1.1 to 4.3 parts by weight, per 100 parts by weight (dry weight) of the flour. If the sugar alcohol content is less than 0.2 parts by weight, the volume of bread obtained by cooking after thawing may be poorly suppressed. If the sugar alcohol content is more than 9.4 parts by weight, the volume of bread thawed and cooked after one week of frozen storage may be small, or the proofing time after thawing may be too long.

[0019] The sucrose is a disaccharide consisting of two monosaccharides, glucose and fructose. Sucrose itself or sugar containing sucrose as the main component (white sugar, granulated sugar, powdered sugar, brown sugar) can be used.

[0020] The content of sucrose is preferably 1.7 to 40.9 parts by weight, more preferably 2.5 to 40 parts by weight, and even more preferably 3 to 20 parts by weight, based on 100 parts by weight (dry weight) of flour. If the content of sucrose is less than 1.7 parts by weight, the volume loss of bread obtained by cooking after thawing may be poorly suppressed. If the content of sucrose is more than 40.9 parts by weight, the osmotic pressure in the dough increases, reducing the fermentation power of yeast, and the volume loss of bread may be poorly suppressed.

[0021] The bread dough to be frozen may contain optional ingredients such as sugar alcohols, sugars other than sucrose, oils and fats, processed starch, gluten, eggs, dairy products, salt, thickeners, emulsifiers, amino acids, oxidizing agents, and enzymes, as long as the effects of the present invention are not impaired.

[0022] Examples of the sugar other than the sugar alcohol and sucrose include glucose, fructose, maltose, xylose, lactose, isomerized sugar, oligosaccharides, and starch syrup. At least one selected from the group can be used, and glucose is preferred from the viewpoint of the browning of bread. The content of the glucose is preferably 0.1 to 5 parts by weight per 100 parts by weight (dry weight) of the flour.

[0023] The fats and oils are not particularly limited as long as they are edible, and examples thereof include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, and animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, any of the fats and oils that are usually used for food, such as those that have been transesterified, hardened, or fractionated, can be used, and at least one selected from the above group can be used.

[0024] Examples of the form of the oil and fat include shortening obtained by adding oil-soluble components such as an emulsifier or flavoring, if necessary, to the melted oil and fat, and then mixing to obtain an oil and fat composition, and then rapidly cooling and kneading the resulting composition; water-in-oil emulsified oil and fat compositions such as margarine and fat spread obtained by adding an aqueous solution in which a water-soluble component is dissolved, if necessary, to the melted oil and fat, and then mixing to obtain an oil and fat composition, and then rapidly cooling and kneading the resulting composition; and oil-in-water emulsified oil and fat compositions obtained by adding the oil and fat and, if necessary, oil-soluble components such as an emulsifier or flavoring to an aqueous solution in which a water-soluble component such as a protein is dissolved, and then homogenizing the resulting composition. Any of these forms of oil and fat can be used.

[0025] In the dough for hard bread, the content of the fats and oils is preferably 3 parts by weight or less, more preferably 1 part by weight or less, and even more preferably none is added, from the viewpoint of texture. In the dough for non-hard bread, the content of the fats and oils is preferably 0.01 to 35 parts by weight, more preferably 4.5 to 35 parts by weight, from the viewpoint of texture and volume, from the viewpoint of volume. In the dough for layered puffed foods, the content of the fats and oils is preferably 35 to 117 parts by weight, from the viewpoint of texture and flavor, from the viewpoint of flavor.

[0026] The modified starch refers to starch that has been subjected to general chemical modification, and examples thereof include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil-processed starch, enzyme-treated starch, etc. The content of the modified starch is preferably 0.5 to 20 parts by weight, more preferably 1 to 15 parts by weight, even more preferably 1 to 10 parts by weight, and particularly preferably 1.5 to 7 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0027] The gluten is not particularly limited as long as it is selected from grains, and can be derived from grains such as wheat, barley, and rye. From the viewpoint of the texture of bread, gluten derived from wheat is preferable. The content of the gluten is preferably 0.01 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 0.25 parts by weight, based on 100 parts by weight of the grain flour contained in the bread dough.

[0028] Examples of the egg include whole eggs, pasteurized liquid egg yolk, frozen egg yolk, dried egg yolk, sweetened egg yolk, etc., and at least one kind selected from these groups can be used. The content of the egg in the dough for hard bread is preferably 3 parts by dry weight or less, more preferably 1 part by dry weight or less, and even more preferably no egg is added, relative to 100 parts by dry weight of the flour contained in the dough. The content of the egg in the dough for non-hard bread other than brioche is preferably 0.01 to 7 parts by dry weight, more preferably 0.01 to 3 parts by dry weight, relative to 100 parts by dry weight of the flour contained in the dough. The content of the egg in the dough for brioche is preferably 3 to 15 parts by dry weight, more preferably 5 to 12 parts by dry weight, relative to 100 parts by dry weight of the flour contained in the dough. Furthermore, the content of eggs in the bread dough in the layered puffed food is preferably 0.01 to 7 parts by weight, more preferably 0.01 to 3.5 parts by weight, in dry weight, per 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0029] Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated or enzyme-treated milk fat, milk, sweetened condensed milk, fermented milk, fresh cream, cheese, etc. The content of the dairy products in the dough for hard bread is preferably 1 part by weight or less, more preferably 0.5 parts by weight or less, and even more preferably none, per 100 parts by weight (dry weight) of flour contained in the dough. In the dough for non-hard bread other than brioche, the content is preferably 0.01 to 30 parts by weight, more preferably 0.01 to 20 parts by weight, per 100 parts by weight (dry weight) of flour contained in the dough. In the dough for brioche, the content is preferably 15 to 50 parts by weight, more preferably 15 to 40 parts by weight, per 100 parts by weight (dry weight) of flour contained in the dough. Furthermore, in the case of bread dough in the layered puffed food, the amount is preferably 0.01 to 40 parts by weight, more preferably 0.01 to 30 parts by weight, per 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0030] Examples of the salt include refined salt, high-quality salt, white salt, raw salt, crushed salt, etc., and are not particularly limited as long as the salt is used in the field. The content of the salt is preferably 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, and even more preferably 1 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0031] Examples of the thickener include hydroxypropylmethylcellulose, carboxymethylcellulose, xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, pectin, psyllium, etc. The content of the thickener is preferably 0.05 to 10 parts by weight, more preferably 0.05 to 5 parts by weight, and even more preferably 0.05 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0032] Specific examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sugar esters, and lecithin. The organic acid monoglycerides are monoglyceride derivatives in which an organic acid is further ester-bonded to a fatty acid monoglyceride, and examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. The content of the emulsifier is preferably 0.1 to 0.5 parts by weight, more preferably 0.15 to 0.3 parts by weight, based on 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0033] The amino acids include glycine, valine, leucine, isoleucine, serine, threonine, phenylalanine, arginine, lysine, aspartic acid, glutamic acid, methionine, tryptophan, etc., and at least one selected from the group can be used, with glycine being preferred from the viewpoint of the browning of bread. The content of the amino acid is preferably 0.01 to 1 part by weight, more preferably 0.05 to 0.5 parts by weight, based on 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0034] The oxidizing agent refers to an additive having an effect of increasing disulfide bonds, and examples thereof include ascorbic acid, cystine, potassium bromate, and oxidase. Examples of oxidase as the oxidizing agent include glucose oxidase, hexose oxidase, aldose oxidase, pyranose oxidase, lipoxygenase, amino acid oxidase, ascorbic acid oxidase, etc. The content of the oxidizing agent and / or the oxidase is preferably 0.003 to 0.04 parts by weight, more preferably 0.005 to 0.035 parts by weight, and even more preferably 0.006 to 0.03 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0035] Examples of the enzyme include xylanase, α-amylase, β-amylase, glucoamylase, protease, cellulase, hemicellulase, etc. The content of the enzyme is preferably 0.0001 to 0.05 parts by weight, more preferably 0.0002 to 0.04 parts by weight, and even more preferably 0.0005 to 0.025 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0036] The bread dough for freezing of the present invention can be produced through a mixing step and a dividing step. The details of each step are described below, but the method for producing the bread dough for freezing is not limited to the following description.

[0037] (Mixing process) First, the process of mixing the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, and added water will be described. All material mixtures including the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, added water, and other optional ingredients may be mixed. The material mixture after mixing is obtained by the mixing process.

[0038] The mixing conditions are preferably 2 to 8 minutes at low speed, followed by 2 to 30 minutes at medium and / or high speed, more preferably 2 to 6 minutes at low speed, 4 to 20 minutes at medium and / or high speed, and even more preferably 2 to 4 minutes at low speed, and 6 to 15 minutes at medium and / or high speed. Regarding medium and high speed, only medium speed mixing may be performed, only high speed mixing may be performed, or both medium speed mixing and high speed mixing may be performed. When both are performed, the total time of medium speed mixing and high speed mixing is adjusted to satisfy the above range.

[0039] The mixing materials may be mixed by adding all the materials at once, but when producing bread dough for freezing that contains fats and oils, it is preferable to first add the materials other than fats and oils and perform the first mixing, and then add fats and oils and perform the second mixing. In this case, the total mixing time of the first mixing and the second mixing is adjusted to satisfy the above range.

[0040] In addition, the low speed is 1.1 to 2.5 seconds. -1 The mixing speed may be any speed, but is preferably 1.1 to 2.0 s -1 Medium speed is faster than low speed and is between 1.8 and 4.7 s -1 The mixing speed may be any speed, but is preferably 2.1 to 4.0 s -1 In addition, high speed is a speed of 3.3 to 7.3 s -1 The mixing speed may be any speed, but preferably 4.1 to 7.3 s -1 It is.

[0041] In addition, low and medium speeds are 1.8 to 2.5 seconds. -1 In this case, there is no distinction between low and medium speeds, and mixing continues in the same speed range.

[0042] Also, the medium and high speeds are 3.3 to 4.7 seconds. -1 In this case, there is no distinction between medium and high speeds, and mixing continues in the same speed range.

[0043] If the mixing speed is too slow or the mixing time is too short, the ingredients will not disperse well, the dough will be sticky, and the bread texture may be impaired. Conversely, if the mixing speed is too fast or the mixing time is too long, the dough temperature may become too high.

[0044] The material mixture obtained after mixing in the mixing step can be subjected to floor fermentation depending on the site conditions as necessary. The floor fermentation conditions are 5 to 35°C for 2 to 60 minutes, preferably 5 to 20°C for 10 to 30 minutes, and more preferably 10 to 20°C for 10 to 20 minutes.

[0045] (splitting process) The dough, which is the mixture of ingredients obtained in the mixing step after mixing, is divided to obtain bread dough for freezing. The divided amount of dough is preferably 20 to 500 g, more preferably 25 to 400 g, and even more preferably 30 to 300 g. If the divided amount is outside the above range, it may be difficult to make the desired bread. If necessary, the divided bread dough can be rolled, degassed, and rested. By resting, the elasticity of the dough is relaxed, making it easier to shape. The rest time is preferably 5 to 35°C and 5 to 40 minutes. If the temperature is lower than 5°C, the effect of the rest time may not be obtained. If the temperature is higher than 35°C or the time is longer than 40 minutes, excessive fermentation may occur.

[0046] The bread dough for freezing can be shaped as necessary. The thickness when shaped is preferably 1 mm to 70 mm, more preferably 3.5 mm to 60 mm. For example, a molding machine having rollers may be used for shaping, and in this case, the dough may be shaped into a strip, sheet, or plate shape by passing it between a roller and a conveyor, or between two paired rollers. By shaping, bread with a better shape and texture can be obtained. Shaping may be performed after the dough for freezing is thawed.

[0047] (Freezing process) Frozen dough can be obtained by freezing the dough for freezing obtained by the above-mentioned manufacturing method including the dividing step and, if necessary, the shaping step. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. If the freezing temperature is lower than -45°C, the freezing efficiency of the dough may reach a plateau. If the temperature is higher than -10°C, the dough may not be frozen sufficiently. The dough may be frozen and stored after being cooled to a temperature lower than the freezing temperature, for example, using a quick freezer.

[0048] By carrying out the mixing and dividing steps, it is possible to obtain bread dough for freezing, which suppresses the loss in the volume of the resulting bread even when thawed and cooked after long-term frozen storage. In addition, by carrying out a step of freezing the obtained bread dough for freezing, frozen bread dough can be obtained. The obtained frozen bread dough can be subjected to proofing after thawing as necessary.

[0049] The thawing conditions for the frozen dough may be the usual conditions for making bread, for example, preferably 5 to 25°C for 60 to 180 minutes, more preferably 10 to 25°C for 120 to 180 minutes, and even more preferably 15 to 20°C for 120 to 180 minutes. If the thawing temperature is lower than 5°C or the thawing time is shorter than 60 minutes, the dough may not be thawed sufficiently. If the thawing temperature is higher than 25°C or the thawing time is longer than 180 minutes, fermentation may proceed too much, resulting in a small volume of bread after cooking.

[0050] The conditions for the proofing may be normal conditions for making bread, for example, preferably 25 to 38°C for 30 to 70 minutes, more preferably 30 to 38°C for 40 to 70 minutes, and even more preferably 35 to 38°C for 40 to 70 minutes. If the fermentation temperature is lower than 25°C or the fermentation time is shorter than 30 minutes, the fermentation may be insufficient. If the fermentation temperature is higher than 38°C or the fermentation time is longer than 70 minutes, the bread dough may ferment too much, resulting in a smaller volume of bread after cooking and a strong fermentation odor.

[0051] The cooking includes baking, steaming, and deep-frying. Among these, baking is preferred. The cooking conditions may be the usual conditions for making bread.

[0052] The frozen storage period specifically refers to 1 to 8 months, and the longer the period, the greater the effects of the present invention.

[0053] Furthermore, the specific volume of the bread obtained by thawing the frozen dough that has been frozen for one month or more and then cooking is preferably 80% or more, more preferably 85% or more, and even more preferably 90% or more, of the specific volume of the bread obtained by thawing the frozen dough that has been frozen for one week and then cooking. If the value is less than 80%, the bread may have a small volume. Here, the specific volume of bread refers to the volume per unit weight of bread. EXAMPLES

[0054] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0055] The materials used in the Examples and Comparative Examples are as follows. The baker's yeast used is shown in Table 1.

[0056] [Table 1]

[0057] 1) "Million" manufactured by Nippon Flour Mills Co., Ltd. (moisture content: 14.5% by weight) 2) "L-Ascorbic Acid" manufactured by Fuso Chemical Co., Ltd. 3) "Jinpakuto P" manufactured by Nippon Seito Co., Ltd. (moisture content: 0.8% by weight, sucrose content: 97.8% by weight) 4) Kaneka Corporation "Everlite G" (moisture content: 0% by weight) 5) "Refined salt" manufactured by the Salt Industry Center (moisture content: 0% by weight) 6) "Resis" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd. (crystalline maltitol, moisture content: 8% by weight) 7) "Fumerit A2" manufactured by Nagata Sangyo Co., Ltd. (moisture content: 6.5% by weight) 8) Matsutani Chemical Industry Co., Ltd. "Pine Aqua" (alpha-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, moisture content: 8%) 9) "Palatinit (Granules)" (reduced palatinose, moisture content: 6% by weight) manufactured by Marubishi Holdings Co., Ltd. 10) Nagase ChemteX Corporation "Glucozyme #20000" 11) Matsutani Chemical Industry Co., Ltd. "Pine Soft B" (potato-derived alpha-hydroxypropylated phosphate cross-linked starch, moisture content: 8% by weight) 12) Kewpie Egg Co., Ltd. "Sterilized whole egg" (moisture content: 76.1% by weight) 13) "Skimmed milk powder" manufactured by Yotsuba Dairy Co., Ltd. (moisture content: 5.0% by weight) 14) Yotsuba Milk Industry Co., Ltd. "Hokkaido Yotsuba Butter, Salt-Free" (moisture content: 16.3% by weight)

[0058] <Measurement of invertase activity> 200 mg of baker's yeast cells were added to 2 ml of 50 mM sugar solution (0.1 M acetic acid-sodium acetate buffer, pH 4.7) as a substrate, and reacted at 25°C for 5 minutes, then boiled at 100°C for 1 minute and cooled. The glucose concentration was then measured using a biosensor BF-2 (KS Systems) and converted to the invertase activity of 1 g of cells using a calibration curve prepared from an invertase standard. The activity was corrected so that the water content of live cells was 67% by weight.

[0059] <Measurement of the activity and inactivity of baker's yeast during dough preparation> The degree of activity deactivation of the baker's yeast used in the Examples and Comparative Examples during dough preparation was calculated by the following formula: The invertase activity here is the activity obtained by the same method as in the measurement of invertase activity described above. Baker's yeast activity during dough preparation (%) = {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 The substrate X: an aqueous solution containing 15% by weight of sucrose Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol Condition Z: 30° C., 30 minutes

[0060] <Measurement of specific volume of bread> The specific volume of the bread obtained in the examples and comparative examples was calculated by dividing the weight (g) of the bread by the volume (cm) of the bread using an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.). 3 ) was measured using a laser volume measuring device "WinVM200" (manufactured by ASTEX), and the volume obtained was divided by the weight to obtain the value.

[0061] <Evaluation of volume loss suppression> The specific volume of bread stored frozen for X months (V2) divided by the specific volume of bread frozen for 1 week (V1) (V2 / V1 x 100) was taken as the volume loss inhibition rate (%) and was evaluated according to the following criteria. A: The volume loss suppression rate is over 90%, meaning that the loss in bread volume due to frozen storage is extremely suppressed, which is extremely good. B: The volume loss suppression rate is 85% or more and less than 90%, and the loss of bread volume due to frozen storage is suppressed satisfactorily. C: The volume loss suppression rate is 80% or more and less than 85%, and although the suppression of the volume loss of bread due to frozen storage is slightly inferior, it is at a level that is not problematic as a product. D: The volume loss suppression rate is between 70% and 80%, meaning that the volume loss of bread due to frozen storage is insufficient and there are problems with the product. E: The volume loss suppression rate is less than 70%, and the suppression of volume loss of bread due to frozen storage is clearly insufficient, making it very problematic as a product.

[0062] Example 1: Preparation of dough and bread for freezing According to the recipe in Table 2, the ingredients except for the fat were mixed at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 1 minute using a vertical mixer "HPI-20M" (Kanto Mixing Machinery Co., Ltd.), and then the fat was added and mixed at medium speed for 3 minutes and high speed for 1 minute, and kneaded at 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 30 minutes to obtain dough after floor fermentation. The dough after floor fermentation was divided into 80g portions and rolled, and then left to stand at 20°C and 60% humidity for 10 minutes to obtain dough after bench time. The dough after bench time was passed through a three-stage molder "FM31Z type" (Fujisawa Maruzen Co., Ltd.) with roller gaps set to 12mm, 6mm, and 2.2mm from the top, respectively, to degas the dough to a thickness of about 3mm, rolled into a rod shape, and passed through a 22mm-high spreading plate to obtain bread dough for freezing after molding into a rod shape. The obtained dough for freezing after molding into a rod shape was frozen for 40 minutes in a quick freezer at -35°C to obtain frozen dough. The frozen dough was stored at -20°C for 1 week to 4 months. The frozen dough stored for 1 week and 4 months was then left to stand at 20°C and 70% humidity for 120 minutes to obtain thawed dough. The thawed dough was left to stand at 35°C and 60% humidity for 60 minutes to obtain dough after proofing. The dough after proofing was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 14 minutes at 210°C for upper heat and 195°C for lower heat to obtain a bread roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 2.

[0063] [Table 2]

[0064] (Examples 2 to 3, Comparative Example 1) Preparation of dough and bread for freezing According to the composition of Table 2, except that the baker's yeast was changed to baker's yeast 2 (Example 2), baker's yeast 3 (Example 3), or baker's yeast 4 (Comparative Example 1), bread dough for freezing was prepared in the same manner as in Example 1, frozen and stored, thawed, proofed, and baked to obtain bread rolls. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 2.

[0065] As is clear from Table 2, the bread dough for freezing (Examples 1 to 3) using baker's yeast whose activity deactivation rate during dough preparation was 50% or more all had good evaluation results in terms of suppressing a decrease in bread volume. On the other hand, the bread dough for freezing (Comparative Example 1) using baker's yeast whose activity deactivation rate during dough preparation was less than 50% had a poor evaluation result in terms of suppressing a decrease in bread volume, and was given an overall rating of E.

[0066] (Examples 4 to 5, Comparative Example 2) Preparation of dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that the sugar alcohol was changed to 0.2 parts by weight (Example 4), 4.0 parts by weight (Example 5), or not added (Comparative Example 2) according to the formulation in Table 3, and after freezing and storing, it was thawed, proofed, and baked to obtain a bread roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 3.

[0067] [Table 3]

[0068] Example 6: Preparation of dough and bread for freezing According to the recipe in Table 3, except for changing 2.0 parts by weight of maltitol to 3.0 parts by weight of Palatinit, the dough for freezing was prepared in the same manner as in Example 1, frozen and stored, thawed, proofed, and baked to obtain a bread roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 3.

[0069] As is clear from Table 3, the bread doughs for freezing (Examples 1, 4 to 6) in which the sugar alcohol content was in the range of 0.2 to 9.4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all showed good results in the evaluation of suppressing loss in bread volume. On the other hand, the bread dough for freezing to which no sugar alcohol was added (Comparative Example 2) showed poor results in the evaluation of suppressing loss in bread volume, and was given an overall rating of D.

[0070] (Example 7, Comparative Example 3) Preparation of dough and bread for freezing According to the recipe in Table 3, bread dough for freezing was prepared in the same manner as in Example 1, except that the amount of white sugar (containing sucrose) was changed to 2.0 parts by weight (Example 7) or not added (Comparative Example 3), and after freezing and storing, the dough was thawed, proofed, and baked to obtain bread rolls. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 3.

[0071] Example 8: Preparation of dough and bread for freezing According to the formulation of Table 3, 4.0 parts by weight of baker's yeast was changed to 5.0 parts by weight, 5.0 parts by weight of white sugar (containing sucrose) was changed to 10.0 parts by weight, 2.0 parts by weight of salt was changed to 1.8 parts by weight, 85.0 parts by weight of added water was changed to 80.0 parts by weight, and 10.0 parts by weight of liquid whole egg was added. Except for this, the dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a bread roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 3.

[0072] Example 9: Preparation of dough and bread for freezing According to the formulation of Table 3, the baker's yeast was changed from 4.0 parts by weight to 5.5 parts by weight, the white sugar (containing sucrose) was changed from 5.0 parts by weight to 20.0 parts by weight, the salt was changed from 2.0 parts by weight to 1.5 parts by weight, the added water was changed from 85.0 parts by weight to 90.0 parts by weight, and 10.0 parts by weight of liquid whole egg was added. Except for this, the dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a bread roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 3.

[0073] As is clear from Table 3, the bread doughs for freezing (Examples 1, 7 to 9) in which the sucrose content was in the range of 1.7 to 40.9 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all showed good results in the evaluation of suppressing loss in bread volume. On the other hand, the bread dough for freezing (Comparative Example 3) in which sucrose was added at 0% by weight showed poor results in the evaluation of suppressing loss in bread volume, and was given an overall rating of D.

[0074] (Comparative Example 4) Preparation of dough and bread for freezing (based on JP-A-8-080155) According to the recipe in Table 3, sugar alcohol was not added, the processed starch was changed to a starch with a heat solubility of 4.4% by weight, a ratio of cold water swelling degree (Sc) to heat swelling degree (Sh) of 1.01, and a cold water swelling degree of 7.7, and amylolytic enzyme was further added. Except for this, bread dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain bread rolls. As is clear from Table 3, the evaluation results for the volume loss suppression of the obtained bread were poor, and the overall evaluation was D.

[0075] (Examples 10 to 11) Preparation of dough and bread for freezing Except for changing the amounts of processed starch and added water to 6.0 parts by weight and 95.0 parts by weight (Example 10), or 9.0 parts by weight and 105.0 parts by weight (Example 11), respectively, according to Table 4, the frozen dough was thawed, proofed, and baked to obtain a bread roll in the same manner as in Example 1. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 4.

[0076] [Table 4]

[0077] As is clear from Table 4, all of the bread doughs having a moisture content in the range of 48 to 57% by weight (Examples 1, 10 and 11) showed good evaluation results for suppressing loss in bread volume.

[0078] (Examples 12 to 15) Preparation of dough and bread for freezing Except for changing the storage period at -20°C to 2 months (Example 12), 5 months (Example 13), 6 months (Example 14), or 7 months (Example 15) according to Table 4, the frozen dough was thawed, proofed, and baked to obtain a bread roll in the same manner as in Example 1. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 4.

[0079] As is clear from Table 4, the bread doughs to be frozen (Examples 1, 12 to 15) that were frozen for storage periods of 1 to 8 months all showed good evaluation results in terms of suppressing loss in bread volume.

[0080] Example 16: Preparation of dough and bread for freezing According to the recipe in Table 5, the ingredients except for fats and oils were mixed at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.), and then unsalted butter was added and mixed at medium speed for 5 minutes and high speed for 2 minutes, and kneaded at 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 60 minutes to obtain dough after floor fermentation. The bread dough after floor fermentation was divided into 70g pieces and rolled into rolled dough for freezing, which was then frozen in a quick freezer at -35°C for 40 minutes to obtain frozen dough. The frozen dough was stored at -20°C for 1 week to 4 months. After that, the frozen dough stored for 1 week and 4 months was left to stand at 20°C and 70% humidity for 120 minutes, respectively, to obtain thawed dough. The thawed dough was left to stand at 35°C and 60% humidity for 60 minutes to obtain dough after proofing. The bread dough after the proofing stage was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 12 minutes at 190°C on the top and 180°C on the bottom to obtain brioche bread. The results of measuring the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 5.

[0081] [Table 5]

[0082] (Comparative Example 5) Preparation of dough and bread for freezing According to the composition of Table 5, bread dough for freezing was prepared in the same manner as in Example 16, except that sugar alcohol was not added, and after freezing and storing, brioche bread was obtained by thawing and baking. The measurement results of the specific volume of the obtained bread and the evaluation results of the suppression of volume loss are shown in Table 5.

[0083] As is clear from Table 5, the bread dough for freezing (Example 16) in which the sugar alcohol content was in the range of 0.2 to 9.4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour showed good results in the evaluation of suppressing loss in bread volume. On the other hand, the bread dough for freezing to which no sugar alcohol was added (Comparative Example 5) showed poor results in the evaluation of suppressing loss in bread volume, and was given an overall rating of D.

Claims

1. The bread dough for freezing has a moisture content of 48 to 57% by weight, and contains 1.4 to 6.4 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, and 1.7 to 40.9 parts by weight of sucrose per 100 parts by weight (dry weight) of grain flour. Baker's yeast A: yeast that is inactive when making bread dough, i.e., baker's yeast with {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 of 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol Condition Z: 30°C, 30 minutes

2. A frozen dough obtained by freezing the dough for freezing according to claim 1.

3. 3. Bread produced by thawing the frozen dough according to claim 2 and then cooking it with heat.

4. Mixing 1.4 to 6.4 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, 1.7 to 40.9 parts by weight of sucrose, and 50 to 120 parts by weight of added water with respect to 100 parts by weight (dry weight) of grain flour; Dividing the dough obtained by the mixing. A method for producing bread dough for freezing, the moisture content of which in the whole dough is 48 to 57% by weight. Baker's yeast A: yeast that is inactive when making bread dough, i.e., baker's yeast with {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 of 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol Condition Z: 30°C, 30 minutes

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