Frozen dough, method for producing bread using said frozen dough, bread, and composition for frozen dough

Abstract

To provide a frozen bread dough for which no final fermentation is necessary.SOLUTION: A frozen bread dough includes grain flours, a pregelatinized starch, a thickener and / or an expansion agent and / or maltose forming amylase. A content of the pregelatinized starch is 1.5-10 mass% relative to 100 mass% of a total of the grain flours and the pregelatinized starch. A method for manufacturing breads uses the frozen bread dough. Breads use the frozen bread dough.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen bread dough, a method for producing breads using the frozen bread dough, breads, and a composition for frozen bread dough. [Background technology]

[0002] The technology of using preformed frozen dough in the production of breads is becoming widespread. By using preformed frozen dough, the process from making the dough to shaping can be omitted, which makes it possible to reduce the store floor space and the burden on facilities, and also makes it possible for people other than skilled craftsmen to easily produce bread.

[0003] Providing freshly baked bread using preformed frozen dough requires at least equipment for freezing, thawing, final proofing (proofing), and baking. For small shops and existing coffee shops that want to start offering freshly baked bread, the biggest obstacle is the need to prepare the equipment required for final proofing.

[0004] One of the useful techniques for overcoming the above-mentioned obstacles is a bread-making technique using frozen dough that does not require final fermentation. For example, Patent Document 1 describes a method for producing frozen dough, which is a technique that does not require dedicated equipment for thawing and fermentation, and is characterized in that a continuous multi-layered bread dough is formed using a grain flour composition containing yeast and an oil composition (folded-in oil), the dough is formed into a desired shape, and then a depression is formed on the surface of the thickest part of the formed product.

[0005] Furthermore, frozen bread dough that has already been fermented is commercially available, and when using such dough, no equipment for final fermentation is required. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2011 / 87152 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the technology described in Patent Document 1 is related to frozen dough having a multi-layer structure such as croissant dough, and no technology has been established for producing bread using frozen dough that does not have a multi-layer structure without the need for final fermentation. In addition, frozen dough that has undergone final fermentation is frozen in a state in which the dough has expanded to more than twice its original size. This not only increases transportation costs, but also makes the dough vulnerable to impacts, requiring measures to prevent damage during storage and distribution, which has the disadvantage of increasing costs.

[0008] Therefore, a main object of the present invention is to provide a frozen bread dough that does not require final fermentation. [Means for solving the problem]

[0009] That is, the present invention provides Grain flour and Pregelatinized starch, A thickening agent and / or a leavening agent and / or a maltogenic amylase; The present invention provides a frozen bread dough having a content of the pregelatinized starch of 1.5 to 10% by mass relative to a total of 100% by mass of the cereal flours and the pregelatinized starch. The content of the leavening agent may be 0.5 to 6.0 parts by mass relative to 100 parts by mass in total of the cereal flour and the pregelatinized starch. The content of the thickener may be 0.2 to 2.0 parts by mass with respect to 100 parts by mass in total of the cereal flour and the pregelatinized starch. The thickener may contain at least one selected from the group consisting of hydroxypropylmethylcellulose, carboxymethylcellulose, and gums. The frozen dough may contain, as the maltogenic amylase, β-amylase and / or maltogenic α-amylase. The frozen dough may be a frozen ball dough or a pre-shaped frozen dough. The frozen dough may be characterized as not requiring a final rise.

[0010] The present invention provides a method for producing bread, which comprises a step of heating the frozen bread dough without final fermentation. The method for producing bread may include a step of thawing the frozen bread dough. The present invention provides breads obtained by heating the frozen bread dough. The present invention relates to Grain flour and Pregelatinized starch, A thickening agent and / or a leavening agent and / or a maltogenic amylase; The present invention provides a composition for frozen bread dough, wherein the content of the pregelatinized starch is 1.5 to 10% by mass relative to a total of 100% by mass of the cereal flour and the pregelatinized starch. Effect of the Invention

[0011] According to the present invention, a frozen dough that does not require final fermentation can be provided. Furthermore, according to the present invention, breads of similar quality to those obtained by final fermentation of conventional frozen dough can be obtained without final fermentation. The breads have few wrinkles, a good appearance, a large specific volume, and are voluminous, moist and melt-in-the-mouth. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, an embodiment of the present invention will be described. Note that the embodiment described below is merely an example of the present invention, and the scope of the present invention is not to be construed as being narrow.

[0013] <1. Frozen bread dough> The frozen bread dough according to one embodiment of the present invention has as essential components cereal flours (excluding pregelatinized starch, the same applies below) and pregelatinized starch. The frozen bread dough according to this embodiment further has as essential components a thickener and / or a leavening agent and / or a maltose-forming amylase. That is, the frozen bread dough according to this embodiment has as essential components at least one selected from the group consisting of a thickener, a leavening agent and a maltose-forming amylase. The content of pregelatinized starch is 1.5 to 10% by mass in the total of 100% by mass of the cereal flours and pregelatinized starch. By using such a blend, it is possible to sufficiently expand the bread dough by heating without carrying out final fermentation. Furthermore, breads produced from the above-mentioned frozen bread dough without final fermentation have a quality similar to that of breads produced by final fermentation of conventional frozen bread dough, specifically, they have a good appearance, are voluminous, are not hard, have a moist feeling and melt in the mouth. In other words, the frozen bread dough of this embodiment is characterized by not requiring final fermentation, and is suitable for a method for producing bread that involves a heating step without final fermentation.

[0014] The "final fermentation" is also called "proofing" and refers to the process of fermenting the dough after it is shaped and before it is heated. The final fermentation is an essential process in general bread-making methods to optimize the oven expansion and cooking in the later baking process (heating process), and is performed to expand the dough after it is shaped to the extent that it can exert its oven expansion power when heated. In addition, it is performed in a dedicated fermentation room where humidity (70% or more) and temperature (approximately 27 to 38°C, depending on the type of dough) are controlled to prevent the surface of the dough from drying out and to activate the activity of yeast. Although it varies depending on the type of bread, it is generally expanded to about 2.5 times the dough immediately after it is shaped. If the final fermentation is insufficient (the dough does not expand enough during the final fermentation), the bread after baking will lack volume, be uneven in shape, cook poorly, and have a heavy, chewy texture. Furthermore, if the final fermentation is excessive (the dough expands too much during the final fermentation), the baked bread will have a poor appearance (such as sagging or wrinkles, or no browning), poor quality of the interior (such as the formation of hollow spaces), and a poor texture (such as dryness).

[0015] In this specification, "without final fermentation", "without final fermentation", and "without final fermentation" all mean that a step is not carried out to bring the shaped dough into a dough expansion state suitable for subsequent heating steps.

[0016] (1) Ingredients of frozen bread dough (1-1) Grain flour The flour used in the frozen bread dough is not particularly limited, and may be one or more selected from known flours such as weak flour, medium flour, strong flour, and durum wheat flour, rye flour, barley flour, rice flour, soy flour (whole or defatted soy flour, soybean pulp, soy milk powder), oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour, and starches other than pregelatinized starch (including processed starches). Among these, it is preferable to contain wheat flour (preferably strong flour). In addition, when starches other than pregelatinized starch (including processed starches) are contained, it is preferable to use wheat flour (preferably strong flour) in combination.

[0017] (1-2) Pregelatinized starch The content of pregelatinized starch in the frozen bread dough is 1.5 to 10% by mass, more preferably 3.0 to 9.0% by mass, based on 100% by mass of the total of flour and pregelatinized starch. Pregelatinized starch has the function of increasing the moisture content in the dough, and the amount of water required for making the dough increases. By including pregelatinized starch, the moisture content in the dough increases, and the dough expands due to steam swelling during the dough heating process, increasing the volume of the bread. However, since pregelatinized starch has a weak moisture retention ability, if the content of pregelatinized starch is more than 10% by mass, the dough becomes sticky and the workability during dough preparation deteriorates. In addition, if the content is more than 10% by mass, the steam swelling becomes excessive, and the bread after heating (after cooling) may shrink and wrinkle, resulting in a poor appearance. On the other hand, if the content of pregelatinized starch is less than 1.5% by mass, the moist feeling and melt-in-the-mouth texture of the bread may deteriorate.

[0018] The above-mentioned pregelatinized starch is preferably a pregelatinized processed starch, and more preferably a pregelatinized cross-linked starch that has been subjected to a cross-linking treatment. By using a pregelatinized cross-linked starch, it is possible to further improve the quality of breads produced without a final fermentation step. There is no particular limitation on the starch (raw material starch) that is the raw material for pregelatinized starch, so long as it is a starch extracted from a plant or a processed starch obtained by subjecting the starch to chemical processing. For example, starches such as potato starch, potato starch from mochi seed (also called mochi seed or waxy), tapioca starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, glutinous rice starch, and processed starches obtained by subjecting the starches to chemical processing can be mentioned. The processed starch may be any type of processed starch, and examples thereof include enzyme-treated starch, oxidized starch, acid-treated starch, esterified starch such as starch acetate (acetylated starch), phosphorylated starch, etherified starch such as hydroxypropylated starch, cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch, and processed starch combining a plurality of processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch. The frozen bread dough of the present embodiment may contain one or more types of pregelatinized starch obtained by pregelatinizing the raw starch by a conventional method. As the pregelatinized starch used in the frozen bread dough of the present embodiment, pregelatinized processed starch having a phosphate cross-link is more preferable, and pregelatinized etherified phosphate cross-linked starch and / or pregelatinized phosphate cross-linked starch are particularly preferable. The above pregelatinized starch can be used in any state such as powder or paste.

[0019] (1-3) Thickener The frozen bread dough of this embodiment preferably further contains a thickener. The content of the thickener in the frozen bread dough is preferably 0.2 to 2.0 parts by mass, more preferably 0.2 to 1.0 parts by mass, based on 100 parts by mass of the total of the cereal flour and the pregelatinized starch. The thickener works to increase the moisture content of the dough as well as to increase the moisture retention. The thickener, when used in combination with pregelatinized starch, suppresses the deterioration of workability, such as stickiness of the dough, which is caused by an increase in the amount of water added. The thickener also improves the quality after heating, particularly the texture (moistness). In order to improve the texture of the product after heating, particularly the moistness, it is necessary for the product to retain a certain amount of moisture. By using the thickener in combination with pregelatinized starch, it is possible to achieve both an increase in the volume of the product due to sufficient steam swelling and the retention of the moisture content in the product that can achieve a moist feel.

[0020] The thickener is preferably at least one selected from the group consisting of hydroxypropylmethylcellulose (hereinafter also referred to as "HPMC"), carboxymethylcellulose (hereinafter also referred to as "CMC") and gums. Examples of gums include xanthan gum, guar gum, tamarind seed gum, gellan gum, gum arabic and tara gum, and among these, xanthan gum and / or guar gum are preferred. That is, the thickener is more preferably at least one selected from the group consisting of HPMC, CMC, xanthan gum and guar gum. The thickener is further preferably HPMC and / or CMC, and particularly preferably CMC.

[0021] (1-4) Leavening agent The frozen bread dough of this embodiment preferably further contains a leavening agent. The content of the leavening agent in the frozen bread dough is preferably 0.5 to 6.0 parts by mass, more preferably 1.0 to 5.0 parts by mass, per 100 parts by mass of the total of the cereal flour and the pregelatinized starch. The inventors have found that the leavening agent has the function of promoting steam swelling from the early stage of heating by improving the cooking process of the dough and promoting the evaporation of excess moisture, and has the effect of releasing excess gas (steam). They have also found that the effects of these leavening agents improve the cooking process and the texture. For this reason, by containing a leavening agent in a ratio of 0.5 to 6.0 parts by mass, the product is less likely to shrink after heating, the volume of the product can be increased, and the cooking process and the texture can be improved by improving the cooking process and the texture. In addition, by setting the upper limit of the content to 6.0 parts by mass or less, excessive escape of gas generated by steam swelling can be prevented, and the reduction in product volume, hardening of the product, and effects on the taste (such as the generation of bitterness and sourness) can be suppressed.

[0022] Examples of leavening agents include sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, and ammonium hydrogen carbonate. In addition to these gas generating bases, so-called baking powder containing an acidic agent, a blocking agent, etc. can also be used as a leavening agent. Among these leavening agents, baking powder is preferably used in the frozen bread dough of this embodiment.

[0023] (1-5) Maltogenic amylase The frozen bread dough of this embodiment preferably further contains maltose-producing amylase. By containing maltose-producing amylase, even if baked without final fermentation, breads with a moist feeling and better melting in the mouth can be easily obtained. Specifically, β-amylase and / or maltose-producing α-amylase can be used as the maltose-producing amylase. Unlike α-amylase derived from general mold, maltose-producing α-amylase is an α-amylase that produces oligosaccharides mainly composed of maltose, and examples of commercially available products include Novozymes' Novamyl (registered trademark) series (Novamil 3DBG, Novamyl 10000BG). In addition, it is more preferable to select and use β-amylase because it does not adversely affect the workability during bread making or the quality of bread after baking even when added in excess. In addition, it is also possible to use a general mold-derived α-amylase in combination with the maltose-producing amylase (β-amylase, maltose-producing α-amylase) within a range that does not impair the effects of the present technology.

[0024] When β-amylase is used, the content can be freely set as long as it does not impair the effect of the present technology, but it is preferably 5.0 units or more, more preferably 10.0 units or more, and even more preferably 20.0 to 150.0 units. By setting the content of β-amylase to 5.0 units or more, breads with a moist texture and good melt-in-the-mouth properties can be obtained even when baked without final fermentation. It is not a problem to add more than 150 units, but as shown in the examples described below, even if more than 150 units are added, the effect does not change, and even if 96 units are added, a high effect is exhibited. Therefore, from the viewpoint of cost reduction, it is preferable to set it to 150 units or less, and more preferably to set it to 100 units or less.

[0025] When using maltose-forming α-amylase, the content can be freely set as long as it does not impair the effect of the present technology, but it is preferably 3.0 to 30.0 units, and more preferably 5.0 to 25.0 units. By setting the content of maltose-forming α-amylase to 3.0 units or more, breads with a moist texture and good melt-in-the-mouth properties can be obtained even when baked without final fermentation. In addition, by setting the content to 30.0 units or less, workability during bread making can be maintained good.

[0026] Furthermore, in the frozen bread dough of this embodiment, maltogenic α-amylase and β-amylase can be used in combination, and even when used in combination, each may be used within the above-mentioned enzyme unit range.

[0027] The above-mentioned "1 unit" of β-amylase refers to the amount of enzyme that brings about an increase in reducing power equivalent to 1 mg of glucose per minute, as measured according to the starch saccharification power measurement method described in the Fourth Edition of the Voluntary Standards for Existing Food Additives (published by the Japan Food Additives Association on October 16, 2008).

[0028] The above "1 unit" of maltose-forming α-amylase refers to the amount of enzyme that produces 1 μmol of maltose per minute by acting on maltotriose as a substrate. Maltose can be measured with reference to "Quantitative Methods for Reducing Sugars, 2nd Edition" (by Sakuzo Fukui, Academic Press Center).

[0029] As described above, the frozen dough of this embodiment contains at least one of a thickener, a leavening agent, and a maltose-forming amylase. This results in a frozen dough that can produce good quality breads without final fermentation. The thickener, the leavening agent, and the maltose-forming amylase are each components that bring about the effects of the present invention, and the frozen dough that the present invention aims at can be obtained by using any of them. From the viewpoint of further improving the quality of breads obtained from the frozen dough, it is preferable to contain at least two of a thickener, a leavening agent, and a maltose-forming amylase, and it is more preferable to contain a thickener, a leavening agent, and a maltose-forming amylase.

[0030] (1-6) East The frozen dough of this embodiment may contain yeast in an amount generally used in conventional frozen dough. The means for adding yeast may be the same as those used in normal bread-making methods, and may include a method of directly adding yeast to the dough formulation, a method of adding yeast after preliminary fermentation, or a method of adding yeast in the form of a fermentation starter such as sourdough or liquid starter. The type of yeast is not particularly limited, and may be any yeast generally used in the manufacturing method of breads, such as fresh yeast (compressed baker's yeast), instant dry yeast, dry yeast, semi-dry yeast (active dry yeast), or so-called natural yeast.

[0031] (1-7)Other The frozen bread dough of this embodiment may contain other ingredients that are generally mixed into dough for bread, in addition to the above-mentioned ingredients, within the scope of the present invention. Examples of such other ingredients include wheat gluten; grain husks such as bran and soybean skins and processed products thereof; soybean processed products such as soy protein and soy milk (excluding soybean flour, which is a grain flour); oils and fats such as vegetable oils and fats, animal oils and fats, processed oils and fats, and powdered oils and fats; eggs such as egg yolk, egg white, and whole egg; dairy products such as skim milk powder, casein, cheese, and milk; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; enzyme preparations other than the above maltose-forming amylase; emulsifiers, and others, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, and flavors. It is more preferable to add wheat gluten to prevent shrinkage (wrinkling of the outer skin) during cooling after heating.

[0032] (2) Form of frozen dough Generally, frozen dough is roughly classified into ball-shaped frozen dough, which is obtained by freezing the dough after mixing and before shaping; shaped frozen dough, which is obtained by freezing the dough after shaping and before final fermentation; and proofed frozen dough, which is obtained by freezing the dough after final fermentation and before heating. The ball-shaped frozen dough can be divided into two types: one in which the dough after mixing is frozen in a large divided state, and one in which the dough is frozen in small divided portions of the desired weight, and the former is used after being divided into the desired weight after thawing. The frozen dough of this embodiment is characterized by not requiring final fermentation as described above, and is therefore preferably ball-shaped frozen dough or shaped frozen dough, and more preferably shaped frozen dough in terms of the simplicity of the process after thawing.

[0033] (3) Method for producing frozen bread dough The frozen dough can be produced by known bread-making methods such as the straight dough method, sponge dough method, fermented dough method, and tangzhong method. For example, various dough ingredients are mixed to prepare a kneaded dough, and then, as necessary, steps such as floor time, division and rounding, bench time, and shaping are performed, followed by freezing the dough to produce frozen dough. In the production method of this embodiment, it is preferable to freeze the dough before shaping after division and rounding, or to freeze the dough without final fermentation after shaping. That is, the production method of this embodiment is preferably a method for producing frozen dough balls in which the dough is frozen before shaping after division and rounding, and is preferably a method for producing shaped frozen dough in which the dough is frozen without final fermentation after shaping. In the method for producing frozen dough balls, bench time may be optionally provided between division and rounding and shaping.

[0034] The freezing conditions for the bread dough may be appropriately adjusted depending on the type and size of the dough, and are not particularly limited, but the freezing temperature is preferably -20°C or lower, more preferably -30°C or lower, and quick freezing is preferable. The freezing storage conditions for the frozen bread dough after freezing may be appropriately adjusted depending on the type and size of the dough, and are not particularly limited, but the freezing storage temperature is preferably -18°C or lower, more preferably -20°C or lower.

[0035] <2. Manufacturing method of bread> The method for producing bread according to one embodiment of the present invention includes a step of heating the frozen dough without final fermentation. By using the frozen dough, it is possible to omit the final fermentation step, and even if the dough is heated without final fermentation, bread of a quality similar to that produced by final fermentation of conventional frozen dough can be produced. More specifically, the production method according to this embodiment can produce bread with a good appearance, volume, softness, moistness, and good melt-in-the-mouth quality.

[0036] When the frozen dough is a frozen dough ball, it can be thawed, shaped as desired, and then heated to produce breads. When the frozen dough is a shaped frozen dough, it can be heated to produce breads by at least thawing the dough.

[0037] The thawing method is not particularly limited, and may be any method generally used for thawing frozen dough. Simple methods include thawing at a certain temperature range, such as room temperature thawing or refrigerated thawing, and applied methods include thawing at an appropriate thawing temperature. The latter can be easily performed by using a programmable device such as a dough conditioner.

[0038] Thawing at room temperature takes a short time and does not require special equipment, but the temperature difference between the surface and center of the dough can easily cause individual differences in the thawed state. In particular, when the frozen dough is pre-formed, attention must be paid to the quality stability of bread products after heating.

[0039] In refrigerated thawing, the thawing proceeds slowly, so the temperature difference between the surface and center of the dough is small, and the entire dough can be thawed evenly. In addition, in refrigerated thawing, the temperature change of the dough is slow, and the temperature range is such that yeast activity is suppressed, so if thawing is started the day before, thawing can be completed appropriately according to the work situation the next day, and the dough can be used for the next process (the shaping process in the case of frozen dough balls, and the final fermentation process or heating process in the case of shaped frozen dough), which is very convenient.

[0040] In the thawing method when the frozen dough is a shaped frozen dough, it is preferable to perform most of the thawing process in the refrigerated temperature range. Here, the refrigerated temperature range is 0 to 10°C. Although it varies depending on the type and size of the dough, in the case of refrigerated thawing (thawing in the refrigerated temperature range), it is preferable to store it in an environment of 0 to 10°C for 6 to 48 hours, more preferably for 8 to 36 hours. When thawing is performed by program control using equipment such as a dough conditioner, it is preferable to increase the temperature condition after storing it in an environment of 0 to 10°C for at least 6 hours, preferably for 8 to 18 hours. By performing thawing under such conditions, the entire dough is thawed uniformly, and the dough can be in a state in which it can be fully expanded when heated.

[0041] In the bread manufacturing method of this embodiment, the method for heating the frozen dough (including thawed dough) is not particularly limited, and known methods such as baking, deep-frying, and steaming can be used. The heating conditions are also not particularly limited, and may be appropriately adjusted depending on the size of the dough and the type of bread. When the heating method is baking, it is more preferable to add steam during baking, and when the heating method is deep-frying, it is more preferable to use submerged deep-frying. By using steam or using the submerged deep-frying method, oven expansion can be promoted and the volume increase effect can be further enhanced, even when heating is performed without final fermentation.

[0042] <3. Bread> The bread according to one embodiment of the present invention is produced using the frozen dough, preferably by heating the frozen dough without final fermentation. The type of bread is not particularly limited as long as it is bread containing yeast, and examples include hard breads such as bread, rolls, sweet bread, French bread, Danish pastries, variety breads, cooked bread, yeast donuts, etc. The bread according to this embodiment has a quality similar to that of bread produced from conventional frozen dough through a final fermentation process, has few wrinkles and a good appearance, has a large specific volume and is voluminous, is soft, moist, and melts in the mouth well.

[0043] <4. Composition for frozen bread dough> A composition for frozen bread dough according to one embodiment of the present invention is a composition used for the above-mentioned frozen bread dough. The composition contains cereal flours (excluding pregelatinized starch) and pregelatinized starch as essential components, and further contains a thickener and / or a leavening agent and / or a maltose-forming amylase as essential components. In the composition of this embodiment, the content of pregelatinized starch is 1.5 to 10 mass% based on 100 mass% of the total of the cereal flours and pregelatinized starch. Details of the cereal flours, pregelatinized starch, leavening agent, thickener and maltose-forming amylase are the same as those explained in the section on frozen bread dough above, and therefore will not be explained here.

[0044] The frozen dough composition of the present embodiment is preferably in the form of a powder, and may contain one or more ingredients that are generally blended in bread dough as ingredients other than the cereal flour, pregelatinized starch, thickener, leavening agent, and maltogenic amylase. EXAMPLES

[0045] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the present invention is not limited to the following examples.

[0046] Some of the raw materials used in this example are listed below. Strong flour: Buruchiale (Showa Sangyo Co., Ltd.) Pregelatinized starch A: Pregelatinized etherified phosphoric acid crosslinked potato starch Pregelatinized starch B: Pregelatinized phosphate cross-linked tapioca starch CMC: Sunrose F (Nippon Paper Industries Co., Ltd.) HPMC: Methocel F50 (Unitech Foods Co., Ltd.) Xanthan gum: Ultra Xanthan (Ina Food Industry Co., Ltd.) Guar gum: Neosoft G (Taiyo Chemical Co., Ltd.) β-amylase: β-amylase F Amano (Amano Enzyme Co., Ltd.) Maltose-producing α-amylase: Novamyl (registered trademark) 10000BG (Novozymes Japan Co., Ltd.) Yeast: Kaneka Yeast GA (Kaneka Corporation) Improver: C Frozen Dough Food (Oriental Yeast Co., Ltd.) Leavening agent (baking powder): Top BP Alfree (Okuno Chemical Industries Co., Ltd.)

[0047] (1) Test Example 1 <Production of frozen dough> The ingredients other than margarine in the composition shown in Table 1 below were placed in a mixer bowl and mixed at low speed for 4 minutes and at medium speed for 8 minutes, then margarine was added and mixed at low speed for 3 minutes and at medium speed for 6 minutes to prepare a kneaded dough. The dough was kneaded at 20±1°C. The floor time was taken for 10 minutes, and the dough was divided into 60g balls and rolled, and then bench time was taken for 10 minutes. The dough was rolled and quickly frozen at -30°C for 40 minutes to produce frozen bread dough. The obtained frozen bread dough was stored in a freezer at -18°C for 4 weeks. Reference Examples 1 and 2 shown in Table 1 below correspond to conventional frozen dough that has been formed.

[0048] <Bread production> The frozen dough was thawed under the thawing conditions (temperature and time) shown in Table 1 below, and then baked at 200°C for 13 minutes to produce rolls. Final fermentation (proofing) was not carried out in Reference Example 2, Examples, and Comparative Examples, but only Reference Example 1 underwent final fermentation (proofing) at 38°C for 60 minutes after thawing and before baking. Reference Example 1 is a roll obtained by subjecting conventional shaped frozen dough to final fermentation, and Reference Example 2 is a roll obtained by subjecting conventional shaped frozen dough to no final fermentation.

[0049] <Evaluation> The appearance and texture of the resulting rolls were evaluated by a panel of 10 experts according to the following criteria. The specific volume and physical properties (hardness) of the resulting rolls were also determined by the following procedure.

[0050] [exterior] The evaluation was made by a panel of 10 experts on a five-point scale as follows: 5: No wrinkles, good condition 4: Almost no wrinkles, good condition 3: Few wrinkles, somewhat good 2: Somewhat wrinkled, slightly poor quality 1: Very wrinkled and poor quality

[0051] [Texture] A panel of 10 experts evaluated the products on the following 5-point scale: 5: Very moist and melts in your mouth 4: Very moist and melts in your mouth 3: Moist and melts in your mouth 2: The moistness is slightly weak and it doesn't melt easily in the mouth. 1: Very weak moistness and poor melt-in-the-mouth texture Table 1 below shows the average, maximum and minimum scores given by the 10-member expert panel.

[0052] [Specific volume] The resulting rolls were cooled to room temperature, and the volume (cm 3) was measured using a 3D laser volume meter (Selnac-WinVM2100, Astex Corporation), and the volume was divided by the mass (g) to obtain the specific volume (cm 3 The average values ​​of 10 samples produced under the same conditions are shown in Table 1 below as the evaluation results.

[0053] [Physical properties (hardness)] The physical properties (hardness) were measured under the following conditions. The larger the measurement value (unit: g), the harder the material is. Equipment used: Texture Analyser XTplus type (Stable Microsystems) Plunger used: φ10mm, cylinder type (10mm Cyl.Delrin) Plunger speed: 1mm / sec Measurement method: 50% compression x 2 cycles Number of measurement points: 6 points (average values ​​are listed in the table below) Preparing the measurement sample: Using roll bread 20 hours after baking, a 20mm-thick slice (size: 3cm x 3cm) was prepared from the bottom surface of the bread (the surface that was located at the bottom during baking and in contact with the iron plate) and used for the measurement.

[0054] The results are shown in Table 1 below. In the table below, the unit of the amount of each ingredient is, in principle, "parts by mass," with the total of cereal flour and pregelatinized starch being 100 parts by mass. However, the amount of enzyme is shown in "units." The unit of specific volume is "cm." 3 / g" and the unit of physical property (hardness) is "g".

[0055] [Table 1]

[0056] As shown in the results of Table 1 above, the bread of Reference Example 2, which was produced using conventional shaped frozen dough without final fermentation, had a small specific volume, lacked volume, was hard, and had a poor texture. From the results of Reference Example 1, which was produced by final fermentation of conventional shaped frozen dough, and Reference Example 2, it was confirmed that the quality of the conventional frozen dough cannot be ensured unless it is final fermented. In contrast, the bread of Example 1, although not final fermented, had good appearance, specific volume (volume), hardness, and texture, and had a quality similar to that of the bread of Reference Example 1. From these results, it was confirmed that the frozen dough of the present invention does not need to be final fermented. It was also confirmed that the bread obtained from the frozen dough of the present invention has a quality similar to that of bread obtained by final fermentation of conventional frozen dough even without final fermentation.

[0057] The bread of Comparative Example 1, which contained cereal flour and pregelatinized starch but did not contain a thickener, a leavening agent, or maltogenic amylase, had a poor appearance and texture. This result confirmed that the effects of the present invention could not be obtained with just the two components, cereal flour and pregelatinized starch.

[0058] (2) Test Example 2 In Test Example 2, a test was conducted in which the content of pregelatinized starch was changed. Specifically, roll bread was produced and evaluated using the same procedure as in Test Example 1 with the composition and conditions shown in Table 2 below. The results are shown in Table 2 below.

[0059] [Table 2]

[0060] As shown by the results in Table 2 above, it was confirmed that the effects of the present invention could be obtained even when the content of pregelatinized starch was changed to 1.5 parts by mass or 10.0 parts by mass. Since the bread of Comparative Example 2 containing no pregelatinized starch had a weak moist feeling and poor melt-in-the-mouth texture, it was confirmed that pregelatinized starch is essential for imparting a moist feeling and good melt-in-the-mouth texture.

[0061] (3) Test Example 3 In Test Example 3, a test was conducted in which the content of the thickener was changed. Specifically, roll bread was produced and evaluated in the same manner as in Test Example 1 with the composition and conditions shown in Table 3 below. The results are shown in Table 3 below.

[0062] [Table 3]

[0063] From the results in Table 3 above, it was confirmed that the effects of the present invention could be obtained even if the content of the thickener was changed to 0.2 to 2.0 parts by mass. From the results of Example 6, which contained a leavening agent and maltose-forming amylase but no thickener, it was confirmed that the effects of the present invention could be obtained by containing a leavening agent and maltose-forming amylase when no thickener was contained. From the results of Examples 7 to 9, which contained a thickener but no leavening agent or maltose-forming amylase, it was confirmed that when a thickener was contained, a leavening agent and maltose-forming amylase were not essential.

[0064] (4) Test Example 4 In Test Example 4, a test was conducted in which the types of pregelatinized starch and thickener were changed. Specifically, roll bread was produced and evaluated using the same procedure as in Test Example 1 with the composition and conditions shown in Table 4 below. The results are shown in Table 4 below.

[0065] [Table 4]

[0066] From the results in Table 4 above, it was confirmed that the effects of the present invention could be obtained even if the types of pregelatinized starch and thickener were changed.

[0067] (5) Test Example 5 In Test Example 5, a test was conducted in which the content of the leavening agent (baking powder) was changed. Specifically, roll bread was produced and evaluated in the same manner as in Test Example 1, with the composition and conditions shown in Table 5 below. The results are shown in Table 5 below.

[0068] [Table 5]

[0069] From the results in Table 5 above, it was confirmed that the effects of the present invention could be obtained even if the content of the leavening agent was changed to 1.0 to 5.0 parts by mass. From the results of Examples 23 to 26, which contained a leavening agent but did not contain a thickener or maltose-forming amylase, it was confirmed that when a leavening agent is contained, a thickener and maltose-forming amylase are not essential.

[0070] (6) Test Example 6 In Test Example 6, a test was conducted in which the content of maltogenic amylase was changed. Specifically, roll bread was produced and evaluated in the same manner as in Test Example 1 with the composition and conditions shown in Table 6 below. The results are shown in Table 6 below.

[0071] [Table 6]

[0072] From the results in Table 6, it was confirmed that the effects of the present invention can be obtained even if the content of maltogenic amylase is changed. In addition, from the results of Examples 35 to 41, which contain maltogenic amylase but no thickener or leavening agent, it was confirmed that when maltogenic amylase is contained, a thickener or leavening agent is not essential.

[0073] (7) Test Example 7 In Test Example 7, a test was conducted under different thawing conditions. Specifically, roll bread was produced and evaluated using the same procedure as in Test Example 1 with the composition and conditions shown in Table 7 below. The results are shown in Table 7 below.

[0074] [Table 7]

[0075] As shown in Table 7 above, the thawing conditions were 5°C for 8 hours for Example 42, 5°C for 40 hours for Example 43, and room temperature for 3 hours for Example 44. It was confirmed that the effects of the present invention could be obtained under all thawing conditions. In addition, the breads of Examples 42 and 43 had better quality than Example 44, confirming that refrigerated thawing is preferable.

[0076] (8) Test Example 8: Curry bread (8-1) Example 45 Frozen dough (frozen dough balls) was produced using the composition and process shown in Table 8 below, and stored in a freezer at -18°C for 4 weeks. After refrigerating and thawing (conditions: 18 hours at 5°C), 50g of curry filling was wrapped in the dough, and breadcrumbs were sprinkled over the entire surface of the dough. This was deep-fried at 180°C for 3 minutes on one side (3 minutes - invert - 3 minutes) to produce curry bread.

[0077] (8-2) Example 46 Frozen curry bread dough (pre-formed frozen dough) was produced using the composition and process shown in Table 8 below, and stored in a freezer at -18°C for 4 weeks. After thawing in the refrigerator (conditions: 18 hours at 5°C), the dough was deep-fried at an oil temperature of 180°C for 3 minutes on one side (3 minutes - invert - 3 minutes) to produce curry bread.

[0078] The appearance and texture of the curry bread were evaluated in the same manner as in Test Example 1. The results are shown in Table 8 below.

[0079] [Table 8]

[0080] As shown in Table 8 above, the curry breads of Examples 45 and 46 had good appearance and texture. In addition, the evaluation points for appearance and texture of both were almost the same. From these results, it was confirmed that the effects of the present invention can be obtained with both the frozen dough balls and the pre-formed frozen dough, and that there is almost no difference in quality between the two. It was also confirmed that the effects of the present invention can be obtained with breads with fillings and yeast donuts that are deep-fried.

Claims

1. Grain flour and Pregelatinized starch, and a maltogenic amylase, The content of the pregelatinized starch is 1.5 to 10% by mass based on a total of 100% by mass of the cereal flour and the pregelatinized starch.

2. The frozen dough of claim 1 further comprising a leavening agent.

3. 3. The frozen bread dough according to claim 2, wherein the content of the leavening agent is 0.5 to 6.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.

4. The frozen dough according to any one of claims 1 to 3, further comprising a thickener.

5. 5. The frozen bread dough according to claim 4, wherein the content of the thickener is 0.2 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.

6. The frozen bread dough according to claim 4, wherein the thickener comprises at least one selected from the group consisting of hydroxypropylmethylcellulose, carboxymethylcellulose and gums.

7. The frozen dough according to any one of claims 1 to 6, comprising β-amylase and / or maltose-producing α-amylase as the maltose-producing amylase.

8. The frozen dough according to any one of claims 1 to 7, which is a frozen dough ball or a preformed frozen dough.

9. 9. Frozen dough according to any one of claims 1 to 8, characterized in that it does not require a final fermentation.

10. Heating the frozen dough according to any one of claims 1 to 9 without final leavening A method for producing bread, comprising:

11. The method for producing bread according to claim 10, further comprising a step of thawing the frozen bread dough.

12. Breads obtained by heating the frozen dough according to any one of claims 1 to 9.

13. Grain flour and Pregelatinized starch, and a maltogenic amylase, The content of the pregelatinized starch is 1.5 to 10% by mass based on 100% by mass of the total of the cereal flour and the pregelatinized starch.

14. The composition for frozen dough according to claim 13, further comprising a thickener and / or a leavening agent.

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