Frozen bread dough and its manufacturing method

Abstract

To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which achieves a large volume after the burning irrespective a small specific volume, and makes it possible to obtain bread having resilience and soft texture similar to those of bread obtained by burning after sufficient fermentation after thawing.SOLUTION: A frozen dough includes grain flour, yeast and water content and has a specific volume of 1.9-3.0 cm3 / g. The frozen dough contains 0-90 units (U) of transglutaminase content and 15-200 units (U) of heat-resistant α-amylase relative to 100 g of grain flour. The frozen dough contains 0.2-6 pts.wt. of gluten, 0.001-0.2 pt.wt. of oxidant and 0.1-5 pts.wt. of pectin relative to 100 pts.wt. of grain flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen dough, bread obtained from said dough, and a method for producing the same. [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. Therefore, in order to provide freshly baked bread even in stores without skilled technicians or small stores, the use of frozen dough, which is made by freezing dough made in a separate location during production, is becoming more common.

[0003] However, such frozen dough usually needs to be thawed and then baked, undergoing proofing (final fermentation). It takes several hours from the start of thawing until the bread is baked. In addition, from the viewpoint of transportation costs, it is desirable for frozen dough to have a small specific volume. However, when frozen dough with a small specific volume is used to make bread, particularly for sweet breads such as buns and rolls, or breads used for savory dishes, the volume of the bread tends to be small and the texture tends to be too elastic and lacking in softness.

[0004] Patent Document 1 describes a bread-making method using a straight method in which frozen bread dough that has been proofed and fermented is baked as is, with the aim of using frozen dough with a small specific volume to obtain bread that has a large volume, an excellent appearance, good taste and texture, and a smooth melt-in-the-mouth texture, and describes the addition of α-amylase, xylanase, pectin, alginic acid, and L-ascorbic acid to the bread dough. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2012-196176 A Summary of the Invention [Problem to be solved by the invention]

[0006] According to the method described in Patent Document 1, it is possible to prepare frozen bread dough with a small specific volume, but when this frozen dough is directly baked, the bread produced has insufficient volume and has an unsatisfactory texture, being too elastic.

[0007] The object of the present invention is to provide a frozen bread dough that can be thawed and then baked to make bread without substantially undergoing a fermentation process, which has a small specific volume but a large volume after baking, and which can give bread with elasticity and a soft texture similar to that of baked bread after sufficient fermentation after thawing; a bread obtained by baking the frozen bread dough; and methods for producing the same. [Means for solving the problem]

[0008] As a result of extensive research to solve the above-mentioned problems, the inventors have discovered that frozen bread dough having a specific volume within a specific range, containing specific amounts of specific heat-stable α-amylase, gluten, oxidizing agent, and pectin, and having a transglutaminase content of a specific amount or less, can be baked after thawing to make bread without essentially carrying out a fermentation process, and that despite the specific volume of the frozen bread dough being small, the volume after baking is large, and bread with elasticity and a soft texture similar to bread baked after sufficient fermentation after thawing can be obtained, thereby completing the present invention.

[0009] That is, the first aspect of the present invention is a frozen dough containing flour, yeast, and water, and the frozen dough has a specific volume of 1.9 to 3.0 cm. 3 / g, the transglutaminase content is 0 to 90 units (U) per 100 g of the grain flour, and the heat-resistant α-amylase described below is contained at 15 to 200 units (U), and the frozen bread dough contains, per 100 parts by weight of the grain flour, 0.2 to 6 parts by weight of gluten, 0.001 to 0.2 parts by weight of an oxidizing agent, and 0.1 to 5 parts by weight of pectin. Thermostable α-amylase: an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzyme activity before heat treatment, and whose enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzyme activity before heat treatment. The second aspect of the present invention relates to bread obtained by thawing the frozen dough and baking the bread in a state where the ratio (specific volume of the dough immediately before baking after thawing) / (specific volume of the frozen dough) is 1 to 1.1. The third aspect of the present invention is a method for producing frozen bread dough, comprising: preparing a bread dough containing flour, yeast, and water, the bread dough containing 0 to 90 units (U) of transglutaminase and 15 to 200 units (U) of the thermostable α-amylase per 100 parts by weight of the flour, 0.2 to 6 parts by weight of gluten, 0.001 to 0.2 parts by weight of an oxidizing agent, and 0.1 to 5 parts by weight of pectin per 100 parts by weight of the flour; subjecting the bread dough to floor fermentation, dividing and shaping, subjecting the dough to proofing, and freezing the dough after the proofing to −10° C. or lower to produce a frozen bread dough having a specific volume of 1.9 to 3.0 cm. 3 The present invention relates to a method for producing frozen dough, characterized in that it provides a frozen dough having a molecular weight of 1000 g / g. Preferably, the fermentation conditions for the proofing fermentation are 25 to 40° C. and 25 to 70 minutes. Also, preferably, the fermentation conditions for the floor fermentation are 20 to 35° C. and 25 to 70 minutes. The fourth aspect of the present invention relates to a method for producing bread, which comprises obtaining frozen dough according to the first aspect of the present invention or frozen dough by the production method according to the third aspect of the present invention, thawing the frozen dough, and baking the dough in a state in which the ratio (specific volume of dough immediately before baking after thawing) / (specific volume of the frozen dough) is 1 to 1.1. Preferably, after thawing the frozen dough, the dough is baked without going through a fermentation step. Effect of the Invention

[0010] According to the present invention, it is possible to provide a frozen dough that can be baked to make bread without substantially carrying out a fermentation process after thawing, and the specific volume of the frozen dough is small, but the volume after baking is large, and bread with elasticity and soft texture similar to that of bread baked after sufficient fermentation after thawing can be obtained, and bread obtained by baking the frozen dough, as well as a method for producing them. The frozen dough according to a preferred embodiment of the present invention does not require a fermentation process after thawing, and can be baked as is to make bread. Therefore, the time required from thawing the frozen dough to baking the bread can be shortened. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, an embodiment of the present invention will be described in detail. In the present embodiment, the frozen dough refers to a dough obtained by kneading ingredients including flour, yeast, and water, and then freezing the dough. Preferably, the frozen dough refers to a dough obtained by kneading the ingredients, and then performing floor fermentation, dividing and shaping, and proofing, and then freezing the dough.

[0012] The bread in this embodiment is not particularly limited, but examples thereof include white bread, buns, rolls, bagels, baguettes, French breads such as Parisian breads, sweet breads, breads with bean paste filling, and savory breads. The bread in this embodiment is preferably a bread other than a layered puffed food. Here, the layered puffed food refers to a layer of dough (detramp) containing flour, yeast, and water, and a layer of a fat and oil composition for folding (e.g., roll-in margarine) that are alternately laminated. Examples of the layered puffed food include Danish, pastry, pie, croissant, and tart.

[0013] The frozen dough according to the present embodiment is preferably small in specific volume from the viewpoint of transportation costs. Specifically, the specific volume of the frozen dough is 1.9 to 3.0 cm 3 / g, and 2.1 to 2.8 cm 3 / g is more preferable, and 2.2 to 2.5 cm 3 / g is more preferable. 3 If the specific volume of frozen dough exceeds 1.9 cm3 / g, not only will the transportation cost increase, but the air bubble membrane in the frozen dough will become thinner and will be damaged by temperature rise and impact during transportation and handling, resulting in bread that is baked with insufficient volume or that does not have the elasticity and soft texture of bread that is baked after sufficient fermentation after thawing. 3 If the specific volume is less than 1 / g, the bread obtained by baking may not have sufficient volume, or may not achieve an elastic and soft texture similar to that of bread baked after sufficient fermentation after thawing. The specific volume of the frozen dough can be controlled mainly by adjusting the temperature and / or time of fermentation, particularly the proofing fermentation, carried out before freezing.

[0014] The frozen bread dough according to the present embodiment is mainly made of cereal flour and contains at least yeast, water, a specific heat-resistant α-amylase, gluten, an oxidizing agent, and pectin. It may also contain transglutaminase.

[0015] 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, so long as it is one that is normally used in bread production. Examples of origins of flour include wheat, barley, rye, buckwheat, rice, corn, soybeans, etc. From the viewpoint of the volume of bread obtained by baking, wheat, barley, and rye are preferred, and wheat is more preferred. As flour derived from wheat, strong flour, semi-strong flour, extra-strong flour, medium-strength flour, weak flour, etc. can be used. Regarding the degree of refinement, ordinary wheat flour with a high degree of refinement may be used, or graham flour, whole wheat flour, etc. with a low degree of refinement may be used.

[0016] The yeast may be any type of baker's yeast that is commonly used in bread making. The form of the yeast that can be used includes, for example, fresh yeast, semi-dry yeast, dry yeast, and the like.

[0017] The yeast is preferably a freeze-tolerant yeast from the viewpoint of sufficient swelling of the dough when baked after freezing and thawing. Here, the freeze-tolerant yeast refers to a baker's yeast that, when bread dough is prepared using 5.5 parts by weight of the yeast and 80 parts by weight of water per 100 parts by weight of grain flour and fermented at 30°C, generates a total gas amount of 0.5 to 4 ml / g for 60 minutes from 30 to 90 minutes after the start of fermentation, and has a mortality rate of 30% or less after frozen storage at -20°C for 30 days. The total gas amount is more preferably 1.5 to 3 ml / g. If the mortality rate exceeds 30%, the volume of bread obtained by baking after freezing and thawing may not be sufficient. The gas amount is measured using a Fermograph (manufactured by Atto Co., Ltd.).

[0018] The content of the yeast is preferably 0.1 to 3.5 parts by dry weight, more preferably 0.5 to 3.4 parts by weight, and even more preferably 0.75 to 3.2 parts by weight, based on 100 parts by weight of the flour. If the content is more than 3.5 parts by weight, an undesirable flavor of the yeast itself may be imparted. In addition, the flavor of the yeast itself may remain as an unpleasant taste. On the other hand, if the content is less than 0.1 parts by weight, the amount of carbon dioxide produced by the yeast is too small, so that the air bubble film in the dough is too thick and sufficient oven expansion cannot be obtained, and the volume, elasticity, and soft texture of the bread obtained by baking may be inferior.

[0019] The moisture content of the frozen dough according to the present embodiment includes moisture added to the dough as well as moisture derived from ingredients blended into the dough, such as flour, yeast, eggs, and dairy ingredients. The moisture content of the frozen dough is preferably 70 to 110 parts by weight, more preferably 75 to 100 parts by weight, and even more preferably 80 to 90 parts by weight, per 100 parts by weight of the flour. If the moisture content is less than 70 parts by weight or more than 110 parts by weight, the appearance of the bread obtained by baking may be rough, and the volume, elasticity, and softness of the bread may be poor. The moisture content can be measured according to a conventional method, such as a normal pressure drying method or a reduced pressure drying method.

[0020] The frozen bread dough according to this embodiment contains a heat-resistant α-amylase. The α-amylase refers to an enzyme having an activity of catalyzing the hydrolysis reaction of the α-1,4-glycosidic bond of the glucose monomer that constitutes amylose and amylopectin. In this embodiment, the action of the α-amylase is suppressed in the process before freezing the bread dough, and a specific heat-resistant α-amylase is used so that the α-amylase mainly acts when the bread dough is baked. The heat-resistant α-amylase refers to an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzyme activity before heat treatment, and whose enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzyme activity before heat treatment.

[0021] The optimum temperature refers to the temperature at which the enzyme activity is highest under specific pH conditions that do not impair the enzyme activity, and is, for example, around 65° C. for thermostable α-amylase derived from Aspergillus niger, and 65 to 70° C. for thermostable α-amylase derived from Bacillus subtilis. The pH conditions that do not impair the enzyme activity vary depending on the organism of origin and type of the thermostable α-amylase, but are, for example, pH 4 to 6 for thermostable α-amylase derived from Aspergillus niger, and 4 to 6.5 for thermostable α-amylase derived from Bacillus subtilis.

[0022] The heat treatment refers to a procedure in which the thermostable α-amylase is dissolved in a buffer solution of an appropriate pH and the solution is maintained at a specific temperature for a specific period of time. The pH of the buffer solution can be selected as long as it does not impair the enzyme activity of the thermostable α-amylase. However, in order to obtain stable measurement results, it is desirable to use a buffer solution adjusted to be close to the optimum pH of the thermostable α-amylase. The optimum pH refers to a pH at which the enzyme activity is highest under specific temperature conditions that do not impair the enzyme activity. The optimum pH varies depending on the organism of origin and type of the thermostable α-amylase, but for example, it is around pH 4.5 for thermostable α-amylase derived from Aspergillus niger, and around pH 5.0 for thermostable α-amylase derived from Bacillus subtilis. The specific temperature conditions that do not impair enzyme activity vary depending on the organism of origin and type of thermostable α-amylase, but for example, it is 45 to 75°C for thermostable α-amylase derived from Aspergillus niger, and 50 to 75°C for thermostable α-amylase derived from Bacillus subtilis.

[0023] When dissolving the thermostable α-amylase in a buffer solution, it is preferable to dissolve the thermostable α-amylase in a concentration range that allows the thermostable α-amylase to be uniformly dispersed in the buffer solution. The concentration range that allows the thermostable α-amylase to be uniformly dispersed varies depending on the type and source organism of the thermostable α-amylase, and in the case of a powder formulation, the dispersant, etc., but is preferably at least 100 cm of the buffer solution. 3 It is sufficient to dissolve about 100 to 1000 U of thermostable α-amylase per unit volume, and there is no problem even if the concentration is higher than that, as long as it can be uniformly dispersed. The thermostable α-amylase may be directly dissolved in the buffer solution, or, if the thermostable α-amylase is contained in the bread dough, the thermostable α-amylase may be extracted from the bread dough into the buffer solution and dissolved therein. The enzyme activity before the heat treatment is measured at 40°C according to the definition of amylase activity, i.e., starch saccharification activity. The enzyme activity after the heat treatment is measured at 40°C after the heat-treated buffer solution is quickly cooled.

[0024] The thermostable α-amylase may be of any organism or type as long as it has the activity, and examples of such an enzyme include those derived from molds such as Aspergillus niger, and those derived from eubacteria such as Bacillus subtilis, etc. These may be used alone or in combination of two or more kinds.

[0025] The content of the thermostable α-amylase in the frozen bread dough is preferably 15 to 200 units (U) per 100 g of the grain flour, more preferably 50 to 200 U, and even more preferably 100 to 200 U. If the content is less than 15 U, the α-amylase activity acting during baking is insufficient, and the bread dough during baking is too hard, so that the bread obtained by baking may not have sufficient volume or may not achieve elasticity similar to that of bread baked after sufficient fermentation after thawing. On the other hand, if the content is more than 200 U, the α-amylase activity acting during baking is excessive, and the bread dough is too soft, so that the bread obtained by baking may not have sufficient volume or may not achieve elasticity similar to that of bread baked after sufficient fermentation after thawing. The thermostable α-amylase may be mixed with other raw materials as it is, or may be mixed in a state in which it is dispersed in oils and fats or powdered raw materials in advance.

[0026] The amylase activity can be measured according to the method described in the Industrial Amylase (JIS K7001-1972) column of the Japanese Industrial Standards. The method is a method in which amylase activity is expressed in terms of starch saccharification power, and one unit of starch saccharification power activity represents the amount of enzyme that produces reducing sugars equivalent to 1 mg of glucose per minute under reaction conditions of 40°C and 10 minutes. Therefore, the content (U) of thermostable amylase per 100 g of cereal flour is the product of the specific activity (U / g) of the thermostable amylase and the weight content (g).

[0027] The gluten is not particularly limited as long as it is selected from grains, and gluten derived from grains such as wheat, barley, and rye can be used. There is also no particular limitation on the origin of the grain, and gluten derived from grains in various places such as North America, Europe, Asia, and Australia can be used. From the viewpoint of less roughness in the appearance of the bread obtained by baking and the volume, the origin of the grain is preferably North America, Europe, or Australia, and more preferably Australia.

[0028] The content of the gluten in the frozen bread dough is preferably 0.2 to 6 parts by weight, more preferably 0.5 to 5 parts by weight, and even more preferably 1 to 3 parts by weight, per 100 parts by weight of the flour. If the content is less than 0.2 parts by weight or more than 6 parts by weight, the bread obtained by baking may not have sufficient volume, or may not achieve elasticity similar to that of bread baked after sufficient fermentation after thawing.

[0029] The oxidizing agent refers to an agent that increases disulfide bonds, and examples thereof include ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase, glucose oxidase, etc.

[0030] The content of the oxidizing agent in the frozen bread dough is preferably 0.001 to 0.2 parts by weight, more preferably 0.005 to 0.2 parts by weight, and even more preferably 0.008 to 0.1 parts by weight, per 100 parts by weight of the flour. If the content is less than 0.001 parts by weight, the volume of the bread obtained by baking may not be sufficient. On the other hand, if the content is more than 0.2 parts by weight, the volume of the bread obtained by baking may not be sufficient, or the bread may not have an elasticity and soft texture similar to that of bread baked after sufficient fermentation after thawing.

[0031] The pectin is not particularly limited as long as it is selected from a plant, and pectin derived from citrus fruits, apples, beets, etc. can be used. Generally, pectin can be roughly classified into HM (High Methylester) pectin with an esterification degree of 50% or more and LM (Low Methylester) pectin with an esterification degree of less than 50%, but in this embodiment, either type of pectin can be used regardless of the esterification degree. From the viewpoint of the volume and texture of the bread obtained by baking, HM pectin is preferred.

[0032] The content of the pectin in the frozen bread dough is preferably 0.1 to 5 parts by weight, more preferably 0.5 to 4 parts by weight, and even more preferably 1 to 3 parts by weight, per 100 parts by weight of the flour. If the content is less than 0.1 parts by weight, the bread obtained by baking may not have a sufficient volume, or may not achieve an elasticity similar to that of bread baked after sufficient fermentation after thawing. On the other hand, if the content is more than 5 parts by weight, the bread obtained by baking may not have a sufficient volume, or may not achieve an elasticity and soft texture similar to that of bread baked after sufficient fermentation after thawing.

[0033] The transglutaminase according to the present embodiment refers to an enzyme having an activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is the donor and a lysine residue is the acceptor. Transglutaminase is known to originate from various sources, such as animals, fish, and microorganisms, and any transglutaminase from any source can be used as long as it has the above activity.

[0034] The content of the transglutaminase in the frozen bread dough is preferably as low as possible from the viewpoint of improving the volume and texture of the bread. Specifically, the content is preferably 90 units (U) or less per 100 g of the flour, more preferably 45 U or less, even more preferably 10 U or less, even more preferably 1 U or less, particularly preferably 0.2 U or less, extremely preferably 0.02 U or less, and most preferably none. If the content is more than 90 U, the bread obtained by baking may not have sufficient volume, or may not achieve elasticity and soft texture similar to bread baked after sufficient fermentation after thawing. The transglutaminase may be mixed directly with other raw materials, or may be mixed in a state of being dispersed in oils and fats or powdered raw materials in advance.

[0035] The enzyme activity of the transglutaminase can be calculated by reacting benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, forming an iron complex from the generated hydroxamic acid in the presence of trichloroacetic acid, measuring the absorbance at 525 nm, and determining the amount of hydroxamic acid from a calibration curve. The amount of enzyme that generates 1 μmol of hydroxamic acid per minute at 37° C. and pH 6.0 is defined as 1 unit (U). The content (U) of transglutaminase per 100 g of the above-mentioned grain flour is the product of the specific activity (U / g) of transglutaminase and the weight content (g).

[0036] The frozen bread dough according to this embodiment may further contain ingredients that are commonly used in bread making, such as fats and oils, yeast food, salt, dairy ingredients, sugar, eggs, emulsifiers, dough improvers, etc. In addition, it may further contain an ice crystal inhibitor in order to maintain good quality even after long-term storage for several months under frozen conditions.

[0037] 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 normally used for food, such as those that have been transesterified, hardened, or fractionated, can be used. The above-mentioned oils and fats may be used alone or in combination of two or more kinds.

[0038] The fats and oils may also be blended in the form of shortening, a water-in-oil type fat and oil composition, or an oil-in-water type fat and oil composition. The shortening refers to a product obtained by adding oil-soluble components such as emulsifiers and flavorings as necessary to melted edible fats and oils, mixing the resulting oil phase, and then quenching and kneading the resulting mixture. The water-in-oil type fat and oil composition refers to a product obtained by adding oil-soluble components such as emulsifiers and flavorings as necessary to melted edible fats and oils, mixing the resulting oil phase, adding an aqueous phase in which water-soluble components are dissolved as necessary to the oil phase, and then quenching and kneading the resulting mixture. Specific examples of the product include margarine and fat spreads. The oil-in-water type fat and oil composition refers to a product obtained by adding any fats and oil-soluble components to an aqueous phase in which water-soluble components such as proteins are dissolved, and then homogenizing the resulting mixture. Specific examples of the product include creams.

[0039] The content of the fat is preferably 0.5 to 50 parts by weight, more preferably 0.5 to 20 parts by weight, based on 100 parts by weight of the flour. If the content of the fat is 0.5 parts by weight or more, staling of bread can be suppressed. However, if the content is more than 50 parts by weight, the mixing time of the dough may become too long.

[0040] The yeast food refers to a food additive for promoting the fermentation of the yeast to enhance the expansion of the dough and improve the volume of the resulting bread. Examples of yeast food include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcined calcium, etc. These may be used alone or in combination of two or more kinds.

[0041] The content of the yeast food is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, based on 100 parts by weight of the flour. If the content is 0.01 part by weight or more, the effect of improving the volume of bread can be obtained by adding the yeast food. However, if the content is more than 0.5 parts by weight, the appearance of the bread may become rough, or an unpleasant taste of the yeast food may be felt.

[0042] Examples of the salt include refined salt, high-quality salt, white salt, raw salt, and crushed salt, 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 parts by weight, relative to 100 parts by weight of the flour. If the content is less than 0.5 parts by weight, the bread obtained by baking may have a poor taste, and if it is more than 10 parts by weight, the bread may be too salty to eat.

[0043] Examples of the dairy ingredients include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc. The dairy ingredients may be used alone or in combination of two or more. The content of the dairy ingredients is preferably 0.1 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, based on 100 parts by weight of the grain flour. If the content is less than 0.1 part by weight, the bread may not be browned well or may lack the desired dairy flavor, and if it is more than 20 parts by weight, the bread dough may not be well-formed.

[0044] Examples of the sugar include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, and sugar alcohols. The sugar may be used alone or in combination of two or more. The sugar is preferably in powder form, and white sugar or granulated sugar is more preferable in terms of sweetness.

[0045] The content of the sugar is preferably 1 to 20 parts by dry weight, more preferably 1 to 15 parts by weight, per 100 parts by weight of the flour. If the content is 1 part by weight or more, the amount of nutritional source for yeast increases, and the incorporation of sugar can have the effect of improving the volume of bread. However, if the content is more than 20 parts by weight, the activity of yeast may be suppressed, resulting in a poor effect of improving the volume of bread.

[0046] Examples of the eggs include raw eggs, frozen eggs, liquid eggs, and dried eggs. The content of the eggs is preferably 1 to 15 parts by dry weight per 100 parts by weight of the flour. When the content of eggs is 1 part by weight or more, staling of bread can be suppressed. However, when the content is more than 15 parts by weight, the soft texture of the bread may be deteriorated.

[0047] Examples of the emulsifier include monoglyceride, monoglyceride derivatives bound to organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactate, and sodium stearoyl lactate. The emulsifier may be used alone or in combination of two or more. The monoglyceride derivatives bound to organic acids are monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, diacetyl tartaric acid, and succinic acid.

[0048] The content of the emulsifier is preferably 0.05 to 5 parts by weight based on 100 parts by weight of the flour. If the content of the emulsifier is 0.05 parts by weight or more, staling of bread can be suppressed. However, if the content is more than 5 parts by weight, an unpleasant taste of the emulsifier may be felt.

[0049] Examples of the dough improving agent include enzymes such as amylase, transglutaminase, gluten, pectin, emulsifier, oxidizing agent, and hemicellulase dispersed in a dispersing agent such as wheat flour, starch, etc. The dough improving agent may be used alone or in combination of two or more kinds.

[0050] The content of the dough improving agent is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, based on 100 parts by weight of the flour. If the content is 0.01 part by weight or more, the dough improving agent can be added to improve the volume of bread. However, if the content is more than 0.5 parts by weight, the bread may have a rough appearance or may have an unpleasant taste due to the dough improving agent.

[0051] The ice crystal inhibitor may be, for example, a substance having ice crystal inhibitory activity, such as a specific protein derived from a plant (JP Patent Publication 2011-231089 A) or a specific polysaccharide derived from a basidiomycete (WO2012 / 026339 A). It is generally known that when frozen dough is baked after long-term freezing storage of 2 to 3 months, the frozen dough is damaged by ice crystals, and the quality of the resulting bread is inferior to that of bread baked after short-term freezing storage of 1 week. The ice crystal inhibitor inhibits the growth of ice crystals in the frozen dough, so that bread of good quality can be obtained even if the frozen dough is baked after long-term freezing storage.

[0052] The content of the ice crystal inhibitor is preferably 0.000001 to 1 part by weight, more preferably 0.00001 to 0.1 part by weight, and even more preferably 0.0004 to 0.01 part by weight, in terms of the solid content of the substance having ice crystal growth inhibitory activity relative to 100 parts by weight of the grain flour. If the content is 0.000001 part by weight or more, the ice crystal growth inhibitory activity can be obtained. However, if the content is more than 1 part by weight, the flavor of the bread may be affected.

[0053] The frozen bread dough of this embodiment can be produced by mixing the various raw materials, kneading them to make a bread dough, subjecting the resulting bread dough to floor fermentation, dividing the dough into desired portions, shaping the dough into the desired shape, subjecting it to proofing, and then freezing it.

[0054] More specifically, first, raw materials such as wheat flour, yeast, water, heat-resistant α-amylase, gluten, oxidizing agent, pectin, and optionally transglutaminase, fats and oils, yeast food, salt, dairy ingredients, sugar, eggs, emulsifiers, and dough improvers are mixed and kneaded to prepare bread dough. The obtained bread dough is preferably subjected to floor fermentation at 20 to 35°C for 25 to 70 minutes. Next, the bread dough is divided and shaped. The divided and shaped bread dough is preferably subjected to proofing fermentation at 25 to 40°C for 25 to 70 minutes. The proofing fermented bread dough is frozen to -10°C or lower using a freezer such as a shock freezer, whereby the frozen bread dough according to this embodiment can be preferably obtained. After shaping and proofing, it is not necessary to roll the bread dough to make it thinner, and it can be frozen in the shape as it is.

[0055] The temperature during floor fermentation is preferably 20 to 35° C., more preferably 25 to 32° C. If the temperature during floor fermentation is lower than 20° C., the amount of carbon dioxide produced by the yeast is too small, so that the air bubble film in the dough is too thick and sufficient oven expansion cannot be obtained, and the volume, elasticity, and soft texture of the bread obtained by baking may be inferior. If the temperature during floor fermentation is higher than 35° C., the air bubble film in the frozen dough becomes thin, and the air bubble film is damaged due to the temperature rise and impact during transportation and handling, and the volume and soft texture of the bread obtained by baking may be inferior.

[0056] The time for floor fermentation is preferably 25 to 70 minutes, more preferably 30 to 70 minutes, and even more preferably 40 to 70 minutes. If the time for floor fermentation is shorter than 25 minutes, the amount of carbon dioxide produced by the yeast is too small, so that the air bubble film in the dough is too thick and sufficient oven expansion cannot be obtained, and the volume, elasticity, or soft texture of the bread obtained by baking may be inferior. If the time for floor fermentation is longer than 70 minutes, the air bubble film in the frozen dough becomes thin, and the air bubble film is damaged due to temperature rise and impact during transportation and handling, and the volume and elasticity of the bread obtained by baking may be inferior.

[0057] The temperature during the proofing step is preferably 25 to 40° C., more preferably 28 to 35° C. If the temperature during the proofing step is lower than 25° C., the amount of carbon dioxide produced by the yeast is too small, and the air bubble film in the dough is too thick, resulting in insufficient oven expansion. As a result, the bread obtained by baking may not have sufficient volume, or may not achieve the elasticity and soft texture similar to that of bread baked after sufficient fermentation after thawing. If the temperature during the proofing step is higher than 40° C., the specific volume of the frozen dough may be less than 3.0 cm. 3 / g or less, which increases transportation costs. In addition, the air bubble membrane in the frozen bread dough becomes thinner and can be damaged by temperature increases and impacts during transportation and handling. As a result, the bread obtained by baking may not have sufficient volume or may not have an elasticity and soft texture similar to that of bread that has been baked after sufficient fermentation after thawing.

[0058] The time for the proofing is preferably 25 to 70 minutes, more preferably 30 to 65 minutes, and even more preferably 35 to 60 minutes. If the time for proofing is shorter than 25 minutes, the amount of carbon dioxide produced by the yeast is too small, so that the air bubble film in the dough is too thick and sufficient oven expansion cannot be obtained, and the bread obtained by baking may not have sufficient volume, or may not achieve the elasticity and soft texture similar to that of bread baked after sufficient fermentation after thawing. Also, if the time for proofing is longer than 70 minutes, the specific volume of the frozen dough may be less than 3.0 cm. 3 / g or less, which increases transportation costs. In addition, the air bubble membrane in the frozen bread dough becomes thinner and can be damaged by temperature increases and impacts during transportation and handling. As a result, the bread obtained by baking may not have sufficient volume or may not have an elasticity and soft texture similar to that of bread that has been baked after sufficient fermentation after thawing.

[0059] The frozen dough according to the present embodiment can be frozen for a given period of time, thawed, and baked in a known manner to produce bread. However, the thawing does not require that the frozen dough be completely thawed to the center. The temperature and time during thawing can be appropriately selected, and for example, thawing can be performed in a refrigerator at 3 to 10°C for 4 to 14 hours, or at room temperature at 20 to 30°C for 5 to 120 minutes. Furthermore, if a convection oven or the like capable of controlling the temperature inside the oven to about 90 to 250°C in a short time is used, thawing and baking can be performed continuously in the oven, making it easier to produce bread.

[0060] The frozen dough according to the present embodiment can be baked to produce bread without substantially carrying out a fermentation step after thawing. In an embodiment in which a fermentation step is not substantially carried out after thawing, the requirement that the ratio of (specific volume of the dough immediately before baking after thawing) / (specific volume of the frozen dough) is 1 to 1.1 can be preferably satisfied. The ratio is more preferably 1 to 1.08, and even more preferably 1 to 1.05.

[0061] The frozen dough according to this embodiment is produced by carrying out a fermentation process before freezing, and after thawing, the thawed dough can be baked as is to produce bread without carrying out a fermentation process, thereby shortening the time required from thawing the frozen dough to baking the bread.

[0062] When the frozen bread dough according to this embodiment is thawed and then baked, an oven normally used in bread production may be used, such as a deck oven, reel oven, or convection oven.

[0063] In this way, the specific volume is 1.9 to 3.0 cm 3 From a small frozen dough with a specific volume of 6.6 cm3 / g, a large volume of bread is produced by thawing and baking it. 3 / g or more, preferably 7.1 cm 3 / g or more, more preferably 7.5 cm3 The upper limit of the specific volume of the bread is not particularly limited, but it can be, for example, 8 cm 3 / g or less. EXAMPLES

[0064] 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.

[0065] The raw materials used in the examples and comparative examples are as follows. 1) "Million" by Nisshin Flour Milling Co., Ltd. 2) Kaneka Yeast GA (freeze-resistant yeast, moisture content 68.1%) manufactured by Kaneka Corporation 3) "Refined salt" produced by the Salt Industry Center Foundation 4) “Jerubakuto P” manufactured by Nissin Sugar Co., Ltd. 5) "Skimmed milk powder" manufactured by Yotsuba Dairy Co., Ltd. 6) Kaneka Corporation "Everlight G" *Oil and fat content: 100% 7) "Vitamin C Type SS" manufactured by Fuso Chemical Co., Ltd. 8) "Sumiteam AS" manufactured by Shin Nippon Chemical Industry Co., Ltd. (heat-resistant α-amylase, specific activity 1500 U / g, optimum temperature: 65-70 ° C, enzyme activity after heat treatment at 70 ° C for 10 minutes (compared to before heat treatment): 78%, enzyme activity after heat treatment at 90 ° C for 10 minutes (compared to before heat treatment): 0%) 9) "Sumiteam L" manufactured by Shin Nippon Chemical Industry Co., Ltd. (α-amylase not corresponding to the thermostable α-amylase of the present application, specific activity: 12000 U / g, optimum temperature: 50 to 55 ° C., enzyme activity after heat treatment at 70 ° C. for 10 minutes (relative to before heat treatment): 31%, enzyme activity after heat treatment at 90 ° C. for 10 minutes (relative to before heat treatment): 0%) 10) "Spitase CP3" manufactured by Nagase ChemteX Corporation (α-amylase not corresponding to the thermostable α-amylase of the present application, specific activity: 635 U / g, optimum temperature: 90 to 95°C, enzyme activity after heat treatment at 70°C for 10 minutes (relative to before heat treatment): 97%, enzyme activity after heat treatment at 90°C for 10 minutes (relative to before heat treatment): 98%) 11) "Sumiteam X" manufactured by Shin Nippon Chemical Industry Co., Ltd. 12) "Fumerit A2" manufactured by Nagata Sangyo Co., Ltd. 13) Sansho Co., Ltd. "GENU HM Pectin BETA BI-J" 14) "Alginic Acid NF" manufactured by Kimika Co., Ltd. 15) Kewpie Egg Co., Ltd. "Liquid whole egg (pasteurized)" *Moisture content 67% 16) Ajinomoto Co., Inc. "Activa KosiKeep STG-M" (specific activity: 27U / g)

[0066] <Measurement of specific volume of frozen dough or thawed dough immediately before baking> The specific volume of the frozen dough or the thawed dough immediately before baking obtained in the Examples and Comparative Examples was calculated by measuring the weight (g) of the frozen dough or the thawed dough immediately before baking with an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.) and the volume (cm) of the frozen dough or the thawed dough immediately before baking. 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.

[0067] <Evaluation of bread volume> 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 thus obtained was divided by the weight to obtain the value. The obtained specific volume was evaluated according to the following criteria. 5 points: specific volume is 7.5 cm 3 / g or more, which is an extremely good volume. 4 points: specific volume is 7.1 cm 3 / g or more 7.5cm 3 / g, which is very good volume. 3 points: specific volume is 6.6 cm 3 / g or more 7.1cm 3 / g, which is a good volume. 2 points: specific volume 5.5cm 3 / g or more 6.6cm 3 / g, so it doesn't have much volume. 1 piece: specific volume 5.5cm 3 / g and has no volume.

[0068] <Evaluation of bread texture> The breads obtained in the Examples, Comparative Examples, and Reference Examples were tasted by 10 experienced panelists, who evaluated the elasticity and softness according to the following criteria, and the average was used as the evaluation value.

[0069] (elasticity) 5 points: Equivalent to the reference bread, the elasticity is neither too strong nor too weak, and is extremely good. 4 points: Slightly inferior to the reference bread, but the elasticity is neither too strong nor too weak, and is very good. 3 points: Although it is inferior to the reference bread, the elasticity is neither too strong nor too weak, and it is good. 2 points: Worse than the reference bread, too strong or too weak elasticity, not very good 1 point: Much worse than the reference bread, too strong or too weak elasticity, not good

[0070] (Softness) 5 points: Same as the reference bread, extremely good softness 4 points: Slightly inferior to the reference bread, but still very good softness 3 points: Inferior to the reference bread, but still has good softness 2 points: Worse than the reference bread, not very soft, bad 1 point: Much worse than the reference bread, not soft, very bad

[0071] <Overall rating of bread> Based on the evaluation results of volume, elasticity, and softness, an overall evaluation was made for each bread. The evaluation criteria were as follows: A: Volume, elasticity, and softness are all rated at 4.0 to 5.0 points. B: The ratings for volume, elasticity, and softness are all between 3.5 and 5.0 points, with at least one being between 3.5 and 4.0. C: The ratings for volume, elasticity, and softness are all between 3.0 and 5.0 points, with at least one being between 3.0 and 3.5. D: The ratings for volume, elasticity, and softness are all between 2.0 and 5.0 points, with at least one being between 2.0 and 3.0. E: At least one of the ratings for volume, elasticity, and softness is less than 2.0.

[0072] (Reference example) Bread made by thawing frozen dough, allowing it to ferment sufficiently, and then baking it. According to the formulation in Table 1, the raw materials were mixed at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 2 minutes in a vertical mixer (Kanto Mixing Machinery Co., Ltd. "HPI-20M"), and after adding fats and oils, kneaded at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 2 minutes at 24°C ± 1°C. The obtained bread dough was floor-fermented at 20°C for 5 minutes, divided into 60 g portions, formed into rolls, and then flash-frozen to a specific volume of 1.0 cm. 3 / g frozen dough was obtained. The obtained frozen dough was frozen and stored at -20°C for 3 days to 1 week, then thawed for 30 minutes at 30°C and 75% humidity, and proofed for 120 minutes at 20°C and 75% humidity. The specific volume of the dough just before baking increased due to the proofing after thawing, and the ratio (specific volume of the dough just before baking after thawing) / (specific volume of the frozen dough) was 4.0. After proofing, the dough was baked for 10 minutes in a deck oven (Fujisawa Maruzen Co., Ltd. "Prince III") with an upper heat of 200°C and a lower heat of 200°C to obtain rolls. The results of the specific volume of the frozen dough, the volume of the rolls, and the sensory evaluation of their elasticity and softness are shown in Table 1.

[0073] [Table 1]

[0074] Example 1: Preparation of roll bread According to the formulation in Table 1, the raw materials were mixed in a vertical mixer (Kanto Mixing Machinery Co., Ltd., "HPI-20M") at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 2 minutes, and after adding fats and oils, kneaded at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 2 minutes at 24°C ± 1°C. The obtained bread dough was floor-fermented at 30°C for 60 minutes, divided into 60g portions, formed into rolls, proofed for 36 minutes at a temperature of 30°C and a humidity of 75%, and then flash-frozen to a specific volume of 2.5 cm. 3 / g frozen dough was obtained. The resulting frozen dough was stored at -20°C for one week and then thawed for 30 minutes at a temperature of 30°C and a humidity of 75%. After thawing, the dough was baked for 17 minutes in a deck oven ("Prince III" manufactured by Fujisawa Maruzen Co., Ltd.) with an upper heat of 190°C and a lower heat of 190°C without undergoing proofing, to obtain roll bread. The ratio (specific volume of the dough immediately before baking after thawing) / (specific volume of the frozen dough) was 1.0. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of elasticity and softness are shown in Table 1.

[0075] (Examples 2 and 3, and Comparative Examples 1 and 2) Preparation of roll bread Bread rolls were obtained in the same manner as in Example 1, except that the content of thermostable α-amylase per 100 g of flour was changed to 15 U (Example 2), 200 U (Example 3), 7.5 U (Comparative Example 1), or 300 U (Comparative Example 2) according to the formulation in Table 1. The specific volume of the frozen dough, the volume of the rolls, and the results of the sensory evaluation of the elasticity and softness are shown in Table 1.

[0076] As is clear from Table 1, the bread rolls of Examples 1 to 3, in which the content of thermostable α-amylase per 100 g of flour was in the range of 15 to 200 U, achieved good results in all evaluations of volume, elasticity, and softness. That is, the bread rolls of Examples 1 to 3 were made by thawing frozen dough and baking without proofing, but they showed good results that were not significantly inferior in terms of volume, elasticity, and softness compared to the bread of the Reference Example, in which the frozen dough was thawed and then baked after sufficient proofing. On the other hand, the roll bread of Comparative Example 1, in which the content of thermostable α-amylase per 100 g of flour was as low as 7.5 U, had unsatisfactory results in the evaluation of the volume and elasticity of the resulting roll bread, while the roll bread of Comparative Example 2, in which the content of thermostable α-amylase per 100 g of flour was as high as 300 U, had unsatisfactory results in the evaluation of the volume and elasticity.

[0077] (Comparative Examples 3 and 4) Preparation of roll bread Roll bread was obtained in the same manner as in Example 1, except that the type of α-amylase was changed to non-thermostable α-amylase (Comparative Example 3) or super thermostable α-amylase (Comparative Example 4) according to the formulation in Table 1. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of elasticity and softness are shown in Table 1. As is clear from Table 1, the rolls to which non-thermostable α-amylase (Comparative Example 3) or ultra-thermostable α-amylase (Comparative Example 4) was added instead of heat-stable α-amylase had insufficient results in terms of volume and elasticity.

[0078] (Comparative Example 5) Based on Examples 1 and 2 of JP 2012-196176 A According to the recipe in Table 1, roll bread was obtained in the same manner as in Example 1, except that gluten was not added, the type of α-amylase was changed to super thermostable α-amylase and its amount was also changed, the amount of pectin was changed to 1 part by weight, the amount of added water was changed to 47 parts by weight, and xylanase and alginic acid were further added. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of elasticity and softness are shown in Table 1. As is clear from Table 1, the obtained roll bread had unsatisfactory results in terms of volume and elasticity.

[0079] (Examples 4 to 6 and Comparative Examples 6 and 7) Preparation of roll bread According to the formulations in Table 2, the amounts of gluten and added water per 100 parts by weight of flour were changed to 0.2 parts by weight and 54 parts by weight (Example 4), 1.5 parts by weight and 56 parts by weight (Example 5), 6 parts by weight and 60 parts by weight (Example 6), 0.01 parts by weight and 54 parts by weight (Comparative Example 6), or 8 parts by weight and 62 parts by weight (Comparative Example 7), respectively, and roll bread was obtained in the same manner as in Example 1. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of elasticity and softness are shown in Table 2.

[0080] [Table 2]

[0081] As is clear from Table 2, the rolls of Examples 1 and 4 to 6, which have a gluten content in the range of 0.2 to 6 parts by weight per 100 parts by weight of flour, achieved good results in all evaluations of volume, elasticity, and softness. On the other hand, the roll bread of Comparative Example 6, in which the gluten content was as low as 0.01 parts by weight per 100 parts by weight of flour, was evaluated as being unsatisfactory in terms of volume and elasticity, while the roll bread of Comparative Example 7, in which the gluten content was as high as 8 parts by weight per 100 parts by weight of flour, was evaluated as being unsatisfactory in terms of volume and elasticity.

[0082] (Examples 7 to 9 and Comparative Examples 8 and 9) Preparation of roll bread According to the formulation in Table 3, the amount of vitamin C, an oxidizing agent, per 100 parts by weight of grain flour was changed to 0.001 parts by weight (Example 7), 0.005 parts by weight (Example 8), 0.2 parts by weight (Example 9), 0 parts by weight (Comparative Example 8), or 0.25 parts by weight (Comparative Example 9), and a roll bread was obtained in the same manner as in Example 1. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of the elasticity and softness are shown in Table 3.

[0083] [Table 3]

[0084] As is clear from Table 3, the rolls of Examples 1 and 7 to 9, in which the content of the oxidizing agent vitamin C was in the range of 0.001 to 0.2 parts by weight per 100 parts by weight of flour, achieved good results in all evaluations of volume, elasticity, and softness. On the other hand, the roll bread of Comparative Example 8, in which no oxidizing agent was added, received an insufficient evaluation for volume.Also, the roll bread of Comparative Example 9, in which the content of vitamin C as an oxidizing agent was high at 0.25 parts by weight per 100 parts by weight of grain flour, received an insufficient evaluation for volume, elasticity, and softness.

[0085] (Comparative Example 10) Preparation of roll bread Rolls were obtained in the same manner as in Example 1, except that transglutaminase was added according to the formulation in Table 3. The specific volume of the frozen dough, the volume of the rolls, and the results of the sensory evaluation of elasticity and softness are shown in Table 3. As is clear from Table 3, the bread roll of Comparative Example 10, which had a high transglutaminase content of 95 U per 100 g of flour, received unsatisfactory results in the evaluations of volume, elasticity and softness.

[0086] (Examples 10 to 14 and Comparative Examples 11 and 12) Preparation of roll bread According to the formulation of Table 4, the amount of pectin and the amount of added water relative to 100 parts by weight of flour were changed to 0.1 parts by weight and 53 parts by weight (Example 10), 0.5 parts by weight and 54 parts by weight (Example 11), 1.5 parts by weight and 56 parts by weight (Example 12), 3 parts by weight and 58 parts by weight (Example 13), 4 parts by weight and 60 parts by weight (Example 14), 0 parts by weight and 53 parts by weight (Comparative Example 11), or 6 parts by weight and 63 parts by weight (Comparative Example 12). Except for this, roll bread was obtained in the same manner as in Example 1. The specific volume of the frozen dough, the volume of the roll bread, and the results of the sensory evaluation of elasticity and softness are shown in Table 4.

[0087] [Table 4]

[0088] As is clear from Table 4, the rolls of Examples 1 and 10 to 14, which have a pectin content in the range of 0.1 to 5 parts by weight per 100 parts by weight of flour, achieved good results in all evaluations of volume, elasticity, and softness. On the other hand, the roll bread of Comparative Example 11, which did not contain pectin, was evaluated as being unsatisfactory in terms of volume and elasticity, while the roll bread of Comparative Example 12, which contained a high pectin content of 6 parts by weight per 100 parts by weight of flour, was evaluated as being unsatisfactory in terms of volume, elasticity, and softness.

[0089] (Examples 15 to 18) Preparation of roll bread Rolls were obtained in the same manner as in Example 1, except that the temperature and / or time of floor fermentation was changed according to the description in Table 5. The specific volume of the frozen dough, the volume of the rolls, and the results of the sensory evaluation of the elasticity and softness are shown in Table 5.

[0090] [Table 5]

[0091] As is clear from Table 5, the rolls of Examples 1 and 15 to 18, in which the floor fermentation temperature was in the range of 20 to 35°C and the time was in the range of 25 to 70 minutes, achieved good results in all evaluations of volume, elasticity, and softness.

[0092] (Examples 19 to 22 and Comparative Examples 13 to 16) Preparation of roll bread Rolls were obtained in the same manner as in Example 1, except that the temperature and / or time of proofing was changed according to the description in Table 6. The specific volume of the frozen dough, the volume of the rolls, and the results of the sensory evaluation of the elasticity and softness are shown in Table 6.

[0093] [Table 6]

[0094] As is clear from Table 6, the temperature of the proofing fermentation is in the range of 25 to 40°C, the time is in the range of 25 to 70 minutes, and the specific volume of the frozen dough is in the range of 1.9 to 3.0 cm 3 The roll breads of Examples 1 and 19 to 22, which had a molecular weight of 1 / g or more, achieved good results in all the evaluations of volume, elasticity, and softness. On the other hand, the temperature of the proofing process is low at 18°C, and the specific volume of the frozen dough is 1.8 cm 3 The bread roll of Comparative Example 13, which had a low specific volume, elasticity and softness, was insufficient in the evaluations of volume, elasticity and softness. In addition, the temperature of the proofing stage was high at 42°C, and the specific volume of the frozen dough was 3.2 cm 3 The bread roll of Comparative Example 14, which had a large solubility in water / g, was insufficient in the evaluations of volume, elasticity and softness. Furthermore, the proofing time was short at 20 minutes, and the specific volume of the frozen dough was 1.8 cm 3 The bread roll of Comparative Example 15, which had a low specific volume, elasticity and softness, was poorly evaluated. In addition, the proofing time was long at 90 minutes, and the specific volume of the frozen dough was 3.5 cm 3 The bread roll of Comparative Example 16, which had a large mass per unit weight (g), was unsatisfactory in terms of volume, elasticity and softness.

Claims

1. A frozen dough comprising flour, yeast, and water, The frozen dough has a specific volume of 1.9 to 3.0 cm ３ / g, The content of transglutaminase is 0 to 90 units (U) per 100 g of the grain flour, and the content of the following thermostable α-amylase is 15 to 200 units (U), The frozen bread dough contains 0.2 to 6 parts by weight of gluten, 0.001 to 0.2 parts by weight of an oxidizing agent, and 0.1 to 5 parts by weight of pectin, relative to 100 parts by weight of the grain flour. Thermostable α-amylase: an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzyme activity before heat treatment, and whose enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzyme activity before heat treatment.

2. The frozen dough according to claim 1 is thawed, and the resulting bread is baked in a state in which the ratio (specific volume of the dough immediately before baking after thawing) / (specific volume of the frozen dough) is 1 to 1.

1.

3. A method for producing frozen bread dough, comprising: A bread dough is prepared, the bread dough containing flour, yeast, and water, the bread dough containing 0 to 90 units (U) of transglutaminase and 15 to 200 units (U) of a thermostable α-amylase as described below per 100 g of the flour, and the bread dough containing 0.2 to 6 parts by weight of gluten, 0.001 to 0.2 parts by weight of an oxidizing agent, and 0.1 to 5 parts by weight of pectin per 100 parts by weight of the flour, After the bread dough is fermented on the floor, it is divided and shaped, and then fermented in a proofing process. The dough after the final proofing is frozen to a temperature of -10°C or lower to a specific volume of 1.9 to 3.0 cm ３ A method for producing frozen bread dough, comprising obtaining a frozen bread dough having a bread dough content of 100% by mass / g. Thermostable α-amylase: an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzyme activity before heat treatment, and whose enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzyme activity before heat treatment.

4. The method for producing frozen bread dough according to claim 3, wherein the fermentation conditions for the proofing are 25 to 40° C. and 25 to 70 minutes.

5. The method for producing frozen bread dough according to claim 3 or 4, wherein the fermentation conditions for the floor fermentation are 20 to 35° C. and 25 to 70 minutes.

6. A method for producing bread, comprising the steps of: A method for producing bread, comprising the steps of: obtaining the frozen dough according to claim 1; or obtaining the frozen dough by the method according to any one of claims 3 to 5; thawing the frozen dough; and baking the dough in a state in which the ratio (specific volume of the dough immediately before baking after thawing) / (specific volume of the frozen dough) is 1 to 1.

1.

7. The method for producing bread according to claim 6, wherein the frozen dough is thawed and then baked without going through a fermentation step.

Images