Frozen bread dough

Abstract

To develop a technology for suppressing quality deterioration caused by freezing and preserving frozen bread dough.SOLUTION: The frozen bread dough is produced by a method including a step of freezing bread dough and a step of attaching icing to the surface of the frozen bread dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a frozen bread dough and a method for producing the same, and more particularly to a frozen bread dough having an ice glaze applied to the surface thereof and a method for producing the same. [Background technology]

[0002] To prevent frozen seafood and vegetables from oxidizing and drying out, a technique known as ice glaze is used to apply a thin protective layer of ice to the surface of the frozen product, and this technique is also specified in the guidelines of the International Food Standards Commission (Codex Alimentarius Commission) (International Code of Practice for the Processing and Handling of Frozen Foods, CAC / RCP 8-1976).

[0003] Glazing, a technique for applying a glaze to frozen products, is widely used, particularly in the seafood industry. While seafood can easily turn brown or become oily due to drying and lipid oxidation during freezing (known as freezer burn), covering the surface with a layer of ice effectively prevents quality deterioration during frozen storage.

[0004] As for wheat flour foods, Patent Document 1 describes applying a glaze treatment to frozen udon noodles, and Patent Document 2 describes applying a glaze treatment to baked bread when storing it frozen. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-255453 [Patent Document 2] Japanese Patent Publication No. 2023-112304 Summary of the Invention [Problem to be solved by the invention]

[0006] Frozen dough is widely used in the bakery industry. However, storing dough in a frozen state can sometimes result in a deterioration in the quality of the bread, such as its original color, shape, aroma, and texture. For example, freezer burn can occur when frozen dough is stored frozen, causing discoloration and deterioration, preventing the bread from rising sufficiently when thawed and baked, or causing the surface texture of bread to turn white (hereinafter also referred to as "white burn").

[0007] In view of the above circumstances, an object of the present invention is to develop a technique for improving the storage stability of frozen bread dough. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems and have discovered that the quality of bread can be significantly improved by applying an ice crust to the surface of frozen bread dough, thereby completing the present invention.

[0009] The present invention includes, but is not limited to, the following aspects. [1] A method for producing frozen bread dough, comprising the steps of freezing the dough and applying an ice coating to the surface of the frozen dough. [2] The method described in [1], in which the ice coating is applied to the frozen dough by spraying water onto the dough. [3] The ice coating applied to the frozen dough is 20 mg / cm of the surface area of ​​the frozen dough. 2 The method described in [1] below. [4] The method described in [1], in which an ice coating is applied to frozen bread dough at temperatures below -10°C. [5] The method according to [1], wherein the dough is a dough containing yeast. [6] The method according to [1], wherein the dough contains a filling. [7] The method according to [1], further comprising packaging the frozen bread dough with the ice glaze. [8] A method for improving the quality of frozen bread dough, comprising the steps of freezing the dough and applying an ice coating to the surface of the frozen dough. [9] Frozen dough with a coating of ice on the surface.

[10] A method for producing bread, comprising the steps of thawing frozen dough produced by the method according to any one of [1] to [7], and baking the thawed dough. [Effects of the Invention]

[0010] According to the present invention, it is possible to suppress the deterioration in quality that occurs when frozen bread dough is frozen and stored. That is, when the frozen bread dough according to the present invention is thawed and baked, it has good oven expansion, is voluminous, and the crumb inside the bread is uniform and fine-grained. In addition, the crust on the surface of the bread is also suppressed from becoming discolored, and the surface condition is good. Furthermore, according to the present invention, it is possible to improve the quality of not only the dough part but also the filling part of filled bread. [Brief explanation of the drawings]

[0011] [Figure 1-1] 1 shows photographs of the appearance of bread produced in Experiment 1 (left: comparative example, right: example). [Figure 1-2] 1 shows a micrograph of the surface of bread produced in Experiment 1 (left: comparative example, right: example). [Figure 1-3] 1 shows cross-sectional photographs of bread produced in Experiment 1 (left: comparative example, right: example). [Figure 2-1] 1 shows photographs of the appearance of bread produced in Experiment 2 (left: comparative example, right: example). [Figure 2-2] 1 shows cross-sectional photographs of bread produced in Experiment 2 (left: comparative example, right: example). [Figure 3-1] 1 is a photograph showing the appearance of bread produced in an example of Experiment 3. [Figure 3-2] 1 shows cross-sectional photographs of bread produced in Experiment 3 (left: comparative example, right: example). [Figure 4] Photographs of bread produced in the example of Experiment 4 (left: appearance; right: cross section). [Figure 5] Photographs of bread produced in the example of Experiment 5 (left: appearance; right: cross section). [Figure 6] Photographs of bread produced in the example of Experiment 6 (left: appearance; right: cross section). DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention relates to frozen bread dough (frozen dough) and a method for producing the same. Frozen dough is dough that has been frozen for making bread, and the frozen dough of the present invention has an ice glaze applied to its surface.

[0013] The type of bread produced from the frozen dough of the present invention is not particularly limited, and the frozen dough is thawed and then baked to produce bread. The type of bread is not particularly limited, and the bread has a crust on the surface and a crumb inside after baking. The bread may have a filling inside or an ingredient on the outside, or beans may be kneaded into the dough. The baking method is also not particularly limited, and the bread may be baked in a gas-fired oven, an electric oven, or a steam convection oven. It may also be steamed in a steamer or fried in an oil bath. Examples of bread suitable for the present invention include French bread, hard rolls, semi-hard rolls, buns, rolls, croissants, bagels, pastries, donuts, various sweet breads, muffins, focaccia, pizza, and round breads (buns). Round breads (buns), French bread, hard rolls, semi-hard rolls, buns, rolls, croissants, bagels, and donuts are particularly suitable.

[0014] Bread dough may be produced by a known method, for example, by mixing grain flour such as wheat flour with water and other ingredients. The bread dough of the present invention may or may not be fermented after mixing the ingredients and before freezing. The temperature may be adjusted, for example, using a cooling conveyor or by airflow. Ingredients to be incorporated into the bread dough other than grain flour are not particularly limited, and examples thereof include yeasts such as dry yeast and fresh yeast; salt; sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg yolks, egg whites, whole eggs, and powders thereof, as well as egg components derived from other eggs; dairy components such as milk, powdered milk, and skim milk powder, and soy milk powder; proteins such as wheat protein, soy protein, dairy protein, and mung bean protein; fats and oils such as shortening, lard, margarine, butter, and liquid oil; foaming agents such as baking powder; emulsifiers; preservatives; flavorings; spices and seasonings; vitamins; calcium; enzymes; and water. In the present invention, frozen bread dough is used, which is bread dough that has been frozen. The freezing of the bread dough can be carried out by a known method such as using a freezer or a freezer, and is not particularly limited. The temperature at which the bread dough is frozen is not particularly limited, but is, for example, -60°C to -10°C, and more preferably -50°C to -20°C or -40°C to -30°C. The temperature of the bread dough is not particularly limited as long as it is frozen, but it is preferable that the surface temperature is -10°C or below.

[0015] The frozen dough according to the present invention has an ice glaze applied to its surface. The method for applying the ice glaze is not particularly limited, but for example, water can be applied to the surface of the frozen dough by spraying, applying, immersing, or other methods, and then frozen. When spraying water droplets onto the surface of the frozen dough, a general spraying device can be used, such as a nozzle that sprays water or a two-fluid nozzle that sprays a mixture of air and water.

[0016] The amount of ice glaze to be applied to the frozen dough is not particularly limited, but for example, it is 0.1 to 20 mg / cm per surface area of ​​the frozen dough. 2If too much ice crust is applied to the surface of the frozen dough, the frozen dough may become sticky after thawing, making it difficult to handle, while if the amount of ice crust is too small, the effect of suppressing quality deterioration during frozen storage may be reduced. The amount of ice crust applied to the frozen dough is 0.5 to 15 mg / cm2 per surface area of ​​the frozen dough. 2 is preferred, and 1 to 10 mg / cm 2 or 2-8 mg / cm 2 It may also be possible to use the following.

[0017] The size of the icing to be applied to the frozen dough is not particularly limited, and the average particle size can be, for example, 1 to 1000 μm or 5 to 500 μm, preferably 10 to 100 μm. If the icing size is too large, unevenness may occur on the surface, impairing uniformity, and the dough may become sticky and rough during the process after thawing.

[0018] In the present invention, the timing of applying the ice coating to the frozen dough is not particularly limited, but it can be performed, for example, within 60 minutes, 40 minutes, 20 minutes, 10 minutes, or 5 minutes after freezing the dough. In other words, in the present invention, the ice coating applied to the surface of the frozen dough prevents the quality of the frozen dough from deteriorating during frozen storage, so it is advantageous to apply the ice coating at an early stage when storing the frozen dough for a long period of time. In a preferred embodiment of the present invention, for example, freezing the dough and applying the ice coating to the frozen dough can be performed consecutively, in which case the freezing of the dough and the application of the ice coating can be performed, for example, within 30 seconds.

[0019] In the present invention, it is preferable to apply the ice coating to the entire surface of the frozen dough, but when the frozen dough is placed on a surface and frozen for storage, the ice coating may be applied to the entire surface of the frozen dough except for the bottom. For example, when applying the ice coating to the frozen dough using a continuous method, the entire surface of the frozen dough can be coated with the ice coating by spraying a mist of water droplets from multiple positions onto the frozen dough placed on a belt conveyor or the like. The angle at which the water droplets are sprayed from the spray nozzle is not particularly limited, and when spraying the water droplets from the spray nozzle, any of a fan-shaped spray shape, an empty cone-shaped spray shape, and a full cone-shaped spray shape may be used, as long as the spray shape is adjusted appropriately to minimize unevenness.

[0020] In the present invention, when applying the ice coating, water may simply be frozen, but for example, sugars such as monosaccharides and disaccharides, surfactants, viscosity modifiers, etc. may also be added to the water. Furthermore, the temperature of the water used to apply the ice coating is not particularly limited, and either chilled water or water at room temperature may be used.

[0021] In one embodiment, the frozen dough of the present invention is placed in a container after the ice glaze has been applied. The material of the container is not particularly limited, and resin, wood, metal, etc. can be used without limitation. For example, plastic containers such as polyethylene, polypropylene, and polyethylene terephthalate can be used. The container may also be flexible, such as a bag or film. Storing the frozen dough in a sealed state is particularly preferable, as this more effectively prevents quality deterioration during frozen storage, and degassing or other treatments may be performed as appropriate. [Example]

[0022] The present invention will be described in detail below with reference to specific examples, but the present invention is not limited to the following specific examples. Unless otherwise specified, numerical ranges in this specification include their endpoints, and concentrations and the like are stated on a weight basis.

[0023] Experiment 1: Round bread (buns) 1-1. Bread production The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 24°C, floor time: approximately 10 minutes, bench time: approximately 15 minutes). The dough was divided into 50g portions and shaped into round loaves. Baker's % indicates the weight percentage of other ingredients when the total weight of the cereal flour (here, wheat flour) in the formula is taken as 100%.

[0024] [Table 1-1]

[0025] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 2% by weight of water droplets were sprayed onto the frozen dough (approximately 50 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 20 mg / cm). 2 ).

[0026] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0027] The frozen dough was then thawed (25°C, 50 minutes), removed from the proofer, and baked in an oven to produce round bread (proofer: 30°C, 75%, 60 minutes; bake: 200°C, 11 minutes). As a comparative example, round bread was produced in the same manner as above, except that no ice crust was applied to the surface of the frozen dough.

[0028] 1-2. Bread evaluation A photograph of the appearance of the baked round bread is shown in Figure 1-1. The round bread of the comparative example (without icing) had what is called white scorching and a rough surface (right), while the example of the present invention (with icing) had a smooth surface (left). Figure 1-2 shows the results of observing the surface of the bread with an electron microscope, and the example of the present invention had a smoother surface than the comparative example. It is thought that by applying icing to the surface of the frozen dough, the drying of the surface of the dough is suppressed, and the surface condition of the frozen dough is maintained in good condition even when stored for a long period of time, and white scorching is suppressed. Furthermore, a photograph of the cross section of the bread is shown in Figure 1-3. Compared to the comparative example, the example of the present invention had a finer and more uniform internal structure.

[0029] The results of measuring the size of the baked bread are shown in the table below. Compared to the comparative example, the examples of the present invention had larger size and specific volume, and were more voluminous. It is believed that the application of ice glaze to the surface of the frozen bread dough improved oven expansion.

[0030] The texture and flavor of the baked bread were confirmed by sensory evaluation, and the examples of the present invention were found to be superior in both texture and flavor to the comparative examples. As described above, by applying ice crust to the surface of frozen bread dough, the appearance, crumb, texture, and flavor of the bread were all improved.

[0031] [Table 1-2]

[0032] Experiment 2: Croissants 2-1. Bread production The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 16°C, floor time: approximately 15 minutes, bench time: approximately 30 minutes). After leaving it to rest in the refrigerator for 2 hours, margarine was wrapped in the dough, and it was repeatedly stretched and folded using a reverse sheeter to create 36 layers of sheet-like dough. This was then divided into 50g portions and shaped into croissants.

[0033] [Table 2]

[0034] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 0.8% by weight of water droplets were sprayed onto the frozen dough (approximately 50 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 20 mg / cm). 2 ).

[0035] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0036] The frozen dough was then thawed (25°C, 90 minutes), removed from the proofer, and baked in an oven to produce bread (proofer: 30°C, 75%, 70 minutes; bake: 200°C, 15 minutes). As a comparative example, bread was produced in the same manner as above, except that no ice glaze was applied to the surface of the frozen dough.

[0037] 2-2. Bread evaluation A photograph of the appearance of the baked croissants is shown in Figure 2-1. Compared to the comparative example (without icing), the example of the present invention (with icing) had a better surface condition and a larger volume. Figure 2-2 shows a cross-sectional photograph of the bread. The comparative example had a large cavity, and peeling of the rolled croissant dough was observed, while the example of the present invention had a thin layer and good stretchability.

[0038] The texture of the baked bread was confirmed by sensory evaluation, and the Examples of the present invention had a lighter and better texture than the Comparative Examples. In addition, the Comparative Examples had a stronger oxidized odor and were inferior in flavor to the Examples. As described above, by applying ice crust to the surface of frozen dough, deterioration due to frozen storage was suppressed, and the appearance, internal structure, texture, and flavor of the croissants were all improved.

[0039] Experiment 3: Filled bread 3-1. Bread production The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 24°C, floor time: approximately 5 minutes, bench time: approximately 5 minutes). Cream containing apple preserve was used as the filling to be enclosed in the bread dough, and 50g of the filling was wrapped in 80g of bread dough and shaped.

[0040] [Table 3-1]

[0041] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 0.6% by weight of water droplets were sprayed onto the frozen dough (approximately 130 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 16 mg / cm). 2 ).

[0042] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0043] The frozen dough was then thawed (25°C, 120 minutes), removed from the proofer, and baked in an oven to produce bread (proofer: 30°C, 75%, 80 minutes; bake: 140°C, 14 minutes). As a comparative example, bread was produced in the same manner as above, except that no ice glaze was applied to the surface of the frozen dough.

[0044] 3-2. Bread evaluation A photograph of the appearance of the baked bread is shown in Figure 3-1, and a photograph of the cross section is shown in Figure 3-2. As is clear from the photograph of the cross section, the example of the present invention (with ice crust) had better spreadability than the comparative example (without ice crust).

[0045] In addition, the texture of the baked bread was confirmed by sensory evaluation, and the dough texture of the Examples of the present invention was softer and crumbly compared to the Comparative Example. In addition, when the filling was confirmed, the cream texture of the Examples of the present invention was smooth and soft, and the apples were crisp and fresh, but in the Comparative Example, the cream texture was hard and crumbly, and the apples were hard and wilted. As described above, by applying the present invention to frozen bread dough containing a filling, it was possible to improve the quality of not only the dough portion but also the filling portion.

[0046] 3-3. Amount of ice coating to apply The amount of ice glaze applied to frozen bread dough was investigated. Specifically, bread was produced in the same manner as in 3-1, except that the following amount of ice glaze was applied to the frozen dough. (Sample A) 0 mg / cm 2 (No ice coating, comparison example) (Sample B) 3.1 mg / cm 2 (Sample C) 7.8 mg / cm 2 (Sample D) 12.5 mg / cm 2 The baked bread was evaluated in the same manner as in 3-2. Compared to the bread without icing (Sample A, Comparative Example), the bread with icing (Samples B to D, Examples) had a softer and crumblier texture. Regarding the filling, the cream in the Examples of the present invention had a smooth and soft texture, and the apples were crisp and juicy, while the cream and apples in the Comparative Examples had a hard texture. Comparing samples B to D, sample D, which had the most amount of ice cream, felt a little sticky when handling the frozen dough after thawing it.

[0047] 3-4. Timing of spraying ice The timing of applying ice crust to frozen dough was investigated. Specifically, the experiment was conducted in the same manner as in 3-1, except that ice crust was applied to frozen dough at the following times: (Sample a) No ice coating (comparison example) (Sample b) Ice coating applied before freezing (Sample c) After freezing, apply ice coating (just before thawing) The baked bread was evaluated in the same manner as in 3-1, and the results are shown in the table below. As is clear from the results in the table below, when ice crust was applied to the frozen dough immediately before thawing (sample c), the quality of the baked bread did not improve significantly. From these results, it is believed that applying ice crust to the surface of the frozen dough prevents the frozen dough from deteriorating when stored frozen.

[0048] [Table 3-2]

[0049] Experiment 4: Bean Bread 4-1. Bread making The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 20°C, floor time: approximately 15 minutes, bench time: approximately 10 minutes). 50g of dough was mixed with 50g of sweet red kidney beans and formed into a disk shape.

[0050] [Table 4]

[0051] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 1.1% by weight of water droplets were sprayed onto the frozen dough (approximately 100 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 8 mg / cm). 2 ).

[0052] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0053] The frozen dough was then thawed (25°C, 120 minutes), removed from the proofer, and baked in an oven to produce bread (proofer: 30°C, 75%, 60 minutes; bake: 200°C, 11 minutes). As a comparative example, bread was produced in the same manner as above, except that no ice glaze was applied to the surface of the frozen dough.

[0054] 4-2. Bread evaluation A photograph of the appearance and cross section of the baked bread (Example) is shown in Figure 4. As is clear from the cross section photograph, the Example of the present invention (with crust) had a uniform and good inner phase. Furthermore, when the texture of the baked bread was confirmed by sensory evaluation, the bread in the example of the present invention had a soft texture, while the bread in the comparative example had a chewy texture.

[0055] Experiment 5: Pizza dough 5-1. Bread making The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 20°C, floor time: approximately 15 minutes, bench time: approximately 15 minutes). Next, 380 g of the dough was divided and shaped into round pieces (diameter: approximately 30 cm).

[0056] [Table 5]

[0057] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 1.2% by weight of water droplets were sprayed onto the frozen dough (approximately 380 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 6.5 mg / cm). 2 ).

[0058] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0059] The frozen dough was then thawed (25°C, 60 minutes), topped with pizza sauce and cheese as desired, and baked in an oven to produce bread (baking: 200°C, 14 minutes). As a comparative example, bread was produced in the same manner as above, except that no ice glaze was applied to the surface of the frozen dough.

[0060] 5-2. Bread evaluation Photographs of the appearance and cross section of the baked bread (Example) are shown in Figure 5. Compared to the Comparative Example (without icing), the Example of the present invention (with icing) had a larger volume and better film stretch. Furthermore, when the texture of the baked bread was confirmed by sensory evaluation, the breads in the examples of the present invention had a soft and crumbly texture, while the breads in the comparative examples had a slightly hard texture.

[0061] Experiment 6: French bread 6-1. Bread making The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 22°C, floor time: approximately 10 minutes, bench time: approximately 15 minutes). 100 g of the dough was divided and shaped into loaves (diameter: approximately 6 cm).

[0062] [Table 6]

[0063] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 0.8% by weight of water droplets were sprayed onto the frozen dough (approximately 100 g) from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​the frozen dough: approximately 7.4 mg / cm). 2 ).

[0064] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0065] The frozen dough was then thawed (25°C, 60 minutes), removed from the proofer, and baked in an oven to produce bread (proofer: 30°C, 75%, 60 minutes; bake: 220°C, 18 minutes). As a comparative example, bread was produced in the same manner as above, except that no ice glaze was applied to the surface of the frozen dough.

[0066] 6-2. Bread evaluation Photographs of the appearance and cross section of the baked bread (Example) are shown in Figure 6. The Example of the present invention had a strong flavor and a savory taste, while the Comparative Example had a strong sour smell.

[0067] Experiment 7: Bean-flavored bread 7-1. Bread making The ingredients were mixed according to the formula in the table below to prepare bread dough (kneading temperature: approximately 21°C, floor time: approximately 10 minutes, bench time: approximately 10 minutes). 50g of red bean paste (Endo Seian) was wrapped in 50g of bread dough and shaped.

[0068] [Table 7-1]

[0069] The prepared dough was then flash-frozen at -38°C for 30 minutes, and fine water droplets were sprayed onto the dough immediately after freezing to create an ice glaze on the surface of the dough. In this experiment, approximately 0.15% by weight of water droplets per 100g of frozen dough was sprayed from a nozzle to create an ice glaze on the surface of the frozen dough (amount of ice glaze per surface area of ​​frozen dough: approximately 3mg / cm). 2 ).

[0070] The frozen bread dough coated with ice glaze was placed in a sealed plastic bag and stored. However, in this experiment, an accelerated test using so-called heat shock treatment (a process that forces the dough to deteriorate by repeatedly thawing and refreezing) was conducted. Specifically, one cycle consisted of (a) leaving the dough at -5°C for 6 hours, and (b) leaving the dough at -20°C for 6 hours, and this cycle was repeated 12 times (equivalent to approximately 90 days of frozen storage).

[0071] The frozen dough was then thawed (25°C, 80 minutes), removed from the proofer, and baked in an oven to produce bread (proofer: 30°C, 75%, 80 minutes; bake: 200°C, 12 minutes).

[0072] As a comparative example, an bun was produced as follows. Comparative Example 1 Bread was produced in the same manner as in the above-mentioned Example, except that no ice crust was applied to the surface of the frozen dough. Comparative Example 2 Bread was produced in the same manner as in the above Example, except that water droplets were sprayed onto the bread dough before freezing to rapidly freeze it.

[0073] 7-2. Bread evaluation The results of evaluating the bread after baking are shown in the table below. As is clear from the results in the table below, when water droplets were applied to the bread dough before freezing and then quick-frozen (Comparative Example 2), the quality of the baked bread did not improve much. The details of the reason for this are not clear, but it is thought that when water droplets were sprayed onto the bread dough before freezing and then frozen, the water droplets penetrated the dough, making it difficult for the ice coating to localize on the surface of the dough.

[0074] [Table 7-2]

Claims

1. Freezing the dough; A step of applying ice cream to the surface of the frozen dough; A method for producing frozen bread dough, comprising:

2. 10. The method of claim 1, wherein the ice glaze is applied by spraying water onto the frozen dough.

3. The ice coating applied to the frozen dough is 20 mg / cm of the surface area of ​​the frozen dough. ２ 2. The method of claim 1, wherein:

4. The method according to claim 1, wherein the ice coating is applied to bread dough frozen at -10°C or below.

5. The method of claim 1 , wherein the dough is a yeast-containing dough.

6. The method of claim 1 , wherein the dough is a dough containing a filling.

7. 10. The method of claim 1, further comprising packaging the frozen dough with the ice glaze.

8. Freezing the dough; A step of applying ice cream to the surface of the frozen dough; A method for improving the quality of frozen bread dough, including:

9. Frozen bread dough with ice coating on the surface.

10. A step of thawing the frozen bread dough produced by the method according to any one of claims 1 to 7; Baking the thawed dough; A method for producing bread, comprising:

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