Bread dough for freezing

Abstract

Provided is bread dough for freezing with which the blistering of bread obtained by defrosting and baking the bread dough after long-term frozen storage can be suppressed.　The bread dough for freezing contains 0.6-5.3 parts by weight (dry weight) of a bread yeast A, 0.1-8.2 parts by weight (dry weight) of a sugar alcohol, and 0.6-50 parts by weight of sucrose per 100 parts by weight (dry weight) of flour.

Description

Freezing bread dough

[0001] The present invention relates to a dough for freezing, a method for producing the same, a frozen dough, and bread.

[0002] Bread is one of the most beloved foods due to its deliciousness. Freshly baked bread, in particular, tastes exceptional, and is widely offered 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. Therefore, it is difficult to produce bread from scratch in stores with limited skilled technicians and employees, or in small stores without sufficient work space. Therefore, the use of frozen dough, which is dough made in a separate location and frozen while it is being made, is becoming more common, so that even stores without skilled technicians or small spaces can still offer freshly baked bread.

[0003] However, when such frozen dough is thawed and cooked, the resulting bread tends to develop a pear skin, which becomes more pronounced the longer the frozen storage period.

[0004] To solve this problem, Patent Document 1 discloses a frozen bread dough improver containing, as an active ingredient, a non-reducing oligosaccharide of trisaccharide or more and / or a reducing oligosaccharide of disaccharide alcohol or more, in order to prevent rough skin on the outer layer of the dough after thawing. However, Patent Document 1 does not mention or suggest the use of a specific baker's yeast when preparing the bread dough, and therefore the effect of specifically preventing the occurrence of pear skin on bread due to frozen storage is not at a satisfactory level.

[0005] Japanese Patent Application Publication No. 4-141041

[0006] An object of the present invention is to provide a bread dough for freezing that can suppress the occurrence of pear skin in bread obtained by thawing and cooking after long-term frozen storage.

[0007] As a result of extensive research to solve the above problems, the inventors discovered that frozen bread dough containing specific amounts of specific baker's yeast, sugar alcohol, and sucrose relative to the grain flour in the dough suppresses the occurrence of pear skin in bread obtained by thawing and cooking after long-term frozen storage, and thus completed the present invention.

[0008] That is, a first aspect of the present invention relates to a bread dough for freezing, which contains 0.6 to 5.3 parts by weight (dry weight) of baker's yeast A, 0.1 to 8.2 parts by weight (dry weight) of sugar alcohol, and 0.6 to 50 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour. A preferred embodiment relates to the bread dough for freezing, in which the moisture content in the bread dough is 30 to 57% by weight. A second aspect of the present invention relates to a frozen bread dough obtained by freezing the bread dough for freezing. A third aspect of the present invention relates to bread obtained by thawing the frozen bread dough and then cooking it. A fourth aspect of the present invention relates to a method for producing bread dough for freezing, which comprises mixing an ingredient mixture containing 0.6 to 5.3 parts by weight (dry weight) of baker's yeast A, 0.1 to 8.2 parts by weight (dry weight) of sugar alcohol, 0.6 to 50 parts by weight of sucrose, and 45 to 120 parts by weight of added water per 100 parts by weight (dry weight) of cereal flour, and dividing the dough obtained by the mixing. Baker's yeast A: yeast that generates little gas in the early stages of fermentation when making bread dough, i.e., baker's yeast that produces less gas in the early stages of fermentation when making bread dough, i.e., (gas generation amount for dough X under condition Z / gas generation amount for dough Y under condition Z) x 100 is 90% or less. Dough X: 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 1 part by weight of maltitol, 64 parts by weight of water. Dough Y: 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 64 parts by weight of water. Condition Z: 30°C, 60 minutes. The method for producing bread dough to be frozen may further include preparing a leaven before the mixing, and the material mixture in the mixing may contain the leaven.

[0009] According to the present invention, it is possible to provide bread dough for freezing that is capable of suppressing the occurrence of pear skin in bread obtained by thawing and cooking the bread after long-term frozen storage.

[0010] The present invention will be described in more detail below. The bread dough to be frozen in this embodiment contains specific amounts of specific baker's yeast A in addition to cereal flour, sugar alcohol, and sucrose, and can be stored frozen for a long period of time. Here, "long period" means 1 to 12 months.

[0011] Examples of the bread include hard breads such as French bread, soft French bread, ciabatta, pan paisan, and Italian bread; sweet breads such as white bread, bean paste bread, and cream bread; cooked breads such as rolls, buns, variety breads, and sandwiches; steamed bread; and non-hard breads such as brioche; but do not include layered puffed foods such as croissants and Danish pastries.

[0012] The cereal flour is made by grinding grains into powder, and can be any flour commonly used in the production of bread, without any particular limitations on its origin or degree of refinement. Examples of cereal origins include wheat, barley, rye, buckwheat, rice, corn, etc. From the viewpoint of the flavor and texture of bread obtained by cooking, wheat flour, barley flour, and rye flour are preferred, and wheat flour is more preferred. In particular, it is preferable that wheat flour accounts for 70% by weight or more of the total cereal flour contained in the bread dough. Examples of wheat flour that can be used include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. Wheat flour generally contains approximately 13 to 17% by weight of water based on the total weight of the flour.

[0013] The baker's yeast A is a yeast that generates a small amount of gas in the early stage of fermentation when making bread dough, i.e., a baker's yeast whose (gas generation amount for dough X under condition Z / gas generation amount for dough Y under condition Z) x 100 is 90% or less. If yeast with this value of more than 90% is used, the occurrence of pear skin may be poorly suppressed in bread obtained by cooking after thawing.

[0014] Dough X is a dough containing 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight (dry weight) of yeast, 1 part by weight of maltitol, and 64 parts by weight of water, and dough Y is a dough containing 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight (dry weight) of yeast, and 64 parts by weight of water, and condition Z is 30°C, 60 minutes.

[0015] The content of the baker's yeast A is preferably 0.6 to 5.3 parts by dry weight, more preferably 1.2 to 4.7 parts by weight, and even more preferably 1.5 to 3.5 parts by weight, per 100 parts by weight (dry weight) of flour. If the content of the baker's yeast A is less than 0.6 parts by weight, the prevention of the occurrence of pear skin may be poor in bread obtained by cooking after thawing. On the other hand, if the content is more than 5.3 parts by weight, the brown color of the bread may be lighter.

[0016] Said sugar alcohol is the sugar obtained by reducing the carbonyl end of reducing sugar to hydroxyl group.There is no particular limitation as long as it is sugar alcohol, and as monosaccharide sugar alcohol, erythritol, sorbitol, xylitol, mannitol etc. can be mentioned, as disaccharide sugar alcohol, maltitol, palatinit (reduced palatinose), lactitol etc. can be mentioned, as trisaccharide sugar alcohol, maltotriitol etc. can be mentioned, as tetrasaccharide sugar alcohol, tetraitol etc. can be mentioned, as pentasaccharide sugar alcohol, pentatol etc. can be mentioned, as hexasaccharide sugar alcohol, hexatol etc. can be mentioned, as heptasaccharide sugar alcohol, pentatol etc. can be mentioned, and at least one selected from these groups can be used, and from the viewpoint of the effect of suppressing the occurrence of pear skin on bread, disaccharide sugar alcohol is preferred.In addition, among disaccharide sugar alcohols, maltitol and palatinit (reduced palatinose) are more preferred from the viewpoint of easy availability.

[0017] The content of the sugar alcohol is preferably 0.1 to 8.2 parts by dry weight, more preferably 0.5 to 4.5 parts by weight, and even more preferably 1 to 4.1 parts by weight, per 100 parts by weight (dry weight) of flour. If the sugar alcohol content is less than 0.1 part by weight, the prevention of pear skin formation may be poor in bread obtained by thawing and cooking. On the other hand, if the sugar alcohol content is more than 8.2 parts by weight, the prevention of pear skin formation may be poor in bread thawed and cooked after one week of frozen storage, or the proofing time after thawing may be too long.

[0018] Sucrose is a disaccharide consisting of two monosaccharides, glucose and fructose. Sucrose itself or sugars containing sucrose as the main component (white sugar, granulated sugar, powdered sugar, brown sugar) can be used.

[0019] The sucrose content is preferably 0.6 to 50 parts by weight, more preferably 1 to 48 parts by weight, and even more preferably 5 to 46 parts by weight, relative to 100 parts by weight (dry weight) of flour. If the sucrose content is outside the above range, the bread obtained by cooking after thawing may be less able to suppress the occurrence of pear skin.

[0020] The moisture content of the bread dough to be frozen is preferably 30 to 57% by weight of the entire bread dough. This is particularly effective for so-called high-hydration bread, which has a high moisture content in the bread dough, where it has been difficult to prevent the occurrence of pear skin. The effect of the present invention is more pronounced for bread dough with a relatively high moisture content. Therefore, the moisture content is more preferably 35 to 50% by weight, and even more preferably 37 to 47% by weight.

[0021] The moisture content here refers to the total amount of water added as one of the ingredients and the amount of water added from ingredients other than water, including the moisture in the flour. Note that solid ingredients such as fruits, nuts, and chocolate chips, which are often added after the dough is made, are not included in the dough.

[0022] The bread dough to be frozen may contain optional ingredients such as yeast other than Baker's Yeast A, lactic acid bacteria, acetic acid bacteria, koji mold, and other microorganisms used in bread fermentation; sugar alcohols and sugars other than sucrose; oils and fats; modified starch; gluten; eggs; dairy products; salt; thickeners; emulsifiers; amino acids; oxidizing agents; and enzymes, as long as the effects of the present invention are not impaired.

[0023] Examples of microorganisms used for fermentation of bread other than Baker's Yeast A include yeasts, lactic acid bacteria, acetic acid bacteria, and koji mold contained in sponge dough, liquid dough, polish dough, panettone dough, sourdough dough, sake dough, hop dough, and aged noodle dough, etc. The content of the microorganisms used for fermentation of bread other than Baker's Yeast A in the bread dough may be, for example, 0.01 parts by weight or more, 0.1 parts by weight or more, 5.9 parts by weight or less, or 4.0 parts by weight or less, in dry weight, per 100 parts by weight (dry weight) of grain flour.

[0024] Examples of sugars other than sugar alcohols and sucrose include glucose (grape sugar), fructose (fruit sugar), maltose (malt sugar), xylose, lactose, isomerized sugar, oligosaccharides, and starch syrup. At least one selected from these groups can be used, and from the viewpoint of the browning of bread, glucose and xylose are preferred. The glucose content is preferably 0.1 to 5 parts by weight per 100 parts by weight (dry weight) of flour, and the xylose content is preferably 0.05 to 0.1 parts by weight per 100 parts by weight (dry weight) of flour.

[0025] 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, all fats and oils that are normally used for food, such as those that have been interesterified, hardened, or fractionated, can be used, and at least one selected from these groups can be used.

[0026] Examples of the form of the oil or fat include shortening, which is obtained by adding oil-soluble components such as emulsifiers and flavorings, if necessary, to the melted oil or fat, and then mixing to obtain an oil or fat composition, and then rapidly cooling and kneading the resulting composition; water-in-oil emulsified oil or fat compositions such as margarine and fat spread, which are obtained by adding oil-soluble components such as emulsifiers and flavorings, if necessary, to the melted oil or fat, and then mixing to obtain an oil or fat composition, and then rapidly cooling and kneading the resulting composition; and oil-in-water emulsified oil or fat compositions, which are obtained by adding the oil or fat, and oil-soluble components such as emulsifiers and flavorings, if necessary, to an aqueous solution in which water-soluble components such as proteins are dissolved, and then homogenizing the resulting solution. Any of these forms of oil or fat can be used.

[0027] In the dough for hard bread, the content of the fat or oil is preferably 3 parts by weight or less, more preferably 1 part by weight or less, and even more preferably none, relative to 100 parts by weight (dry weight) of flour contained in the dough, from the viewpoints of texture and suppression of pear skin formation. Furthermore, in the dough for non-hard bread, the content of the fat or oil in the dough is preferably 0.01 to 35 parts by weight, more preferably 4.5 to 35 parts by weight, relative to 100 parts by weight (dry weight) of flour contained in the dough, from the viewpoints of texture and suppression of pear skin formation.

[0028] The modified starch refers to starch that has been subjected to a general chemical modification, and examples thereof include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil- or fat-processed starch, enzyme-treated starch, etc. The content of the modified starch is preferably 0.5 to 20 parts by weight, more preferably 1 to 12 parts by weight, even more preferably 1 to 10 parts by weight, and particularly preferably 2 to 8 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0029] 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. From the viewpoint of the texture of bread, wheat-derived gluten is preferred. The gluten content is preferably 0.01 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 0.25 parts by weight, relative to 100 parts by weight of grain flour contained in the bread dough.

[0030] Examples of the egg include whole eggs, pasteurized liquid egg yolk, frozen egg yolk, dried egg yolk, sweetened egg yolk, etc., and at least one type selected from these groups can be used. For hard bread dough, the egg content is preferably 3 parts by dry weight or less, more preferably 1 part by dry weight or less, per 100 parts by dry weight of the flour contained in the dough, and even more preferably no egg is added. For non-hard bread dough, the egg content is preferably 0.01 to 7 parts by dry weight, more preferably 0.01 to 3 parts by dry weight, per 100 parts by dry weight of the flour contained in the dough.

[0031] Examples of the dairy product include whole milk powder, skim milk powder, heat-treated or enzyme-treated condensed milk powder, milk, sweetened condensed milk, fermented milk, fresh cream, cheese, etc. For hard bread dough, the content of the dairy product is preferably 1 part by weight or less, more preferably 0.5 parts by weight or less, and even more preferably none, per 100 parts by weight (dry weight) of flour contained in the dough. For non-hard bread dough, the content is preferably 0.01 to 30 parts by weight, more preferably 0.01 to 20 parts by weight, per 100 parts by weight (dry weight) of flour contained in the dough.

[0032] Examples of the salt include refined salt, high-quality salt, white salt, crude salt, crushed salt, etc., and are not particularly limited as long as they are salts used in the field. The content of the salt is preferably 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, and even more preferably 1 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of flour contained in the bread dough.

[0033] Examples of the thickener include hydroxypropyl methylcellulose, carboxymethyl cellulose, xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, pectin, psyllium, etc. The content of the thickener is preferably 0.05 to 10 parts by weight, more preferably 0.05 to 5 parts by weight, and even more preferably 0.05 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0034] Specific examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sugar esters, and lecithin. The organic acid monoglycerides are monoglyceride derivatives in which an organic acid is further ester-bonded to a fatty acid monoglyceride, and examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. The content of the emulsifier is preferably 0.1 to 0.5 parts by weight, and more preferably 0.15 to 0.3 parts by weight, per 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0035] Examples of the amino acids include glycine, valine, leucine, isoleucine, serine, threonine, phenylalanine, arginine, lysine, aspartic acid, glutamic acid, methionine, tryptophan, etc. At least one selected from these groups can be used, and glycine is preferred from the viewpoint of browning of the bread. The content of the amino acid is preferably 0.01 to 1 part by weight, more preferably 0.05 to 0.5 parts by weight, per 100 parts by weight (dry weight) of flour contained in the bread dough.

[0036] The oxidizing agent refers to an additive that has the effect of increasing disulfide bonds, and examples thereof include ascorbic acid, cystine, potassium bromate, and oxidase. Examples of oxidases used as the oxidizing agent include glucose oxidase, hexose oxidase, aldose oxidase, pyranose oxidase, lipoxygenase, amino acid oxidase, and ascorbic acid oxidase. The content of the oxidizing agent and / or the oxidase is preferably 0.003 to 0.04 parts by weight, more preferably 0.005 to 0.035 parts by weight, and even more preferably 0.006 to 0.03 parts by weight, relative to 100 parts by weight (dry weight) of flour contained in the bread dough.

[0037] Examples of the enzyme include xylanase, α-amylase, β-amylase, glucoamylase, protease, cellulase, hemicellulase, etc. The content of the enzyme is preferably 0.0001 to 0.05 parts by weight, more preferably 0.0002 to 0.04 parts by weight, and even more preferably 0.0005 to 0.025 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0038] The bread dough to be frozen in this embodiment can be produced by a method including mixing and dividing. In terms of the flavor of the bread obtained by cooking, it is preferable that the method further includes preparing a leaven before the mixing. Details of each step are described below, but the method for producing bread dough to be frozen is not limited to the following description.

[0039] (Preparing a leaven) First, a method for preparing a leaven will be described in the case where the method further includes preparing a leaven before the mixing step.

[0040] The leaven can be produced by a method including mixing a portion of the grain flour that constitutes the desired bread dough to be frozen, baker's yeast A and / or a microorganism other than baker's yeast A that is used in fermenting bread, and added water to obtain a leaven material mixture, and fermenting the leaven material mixture.

[0041] Specifically, the portion of the grain flour that constitutes the desired bread dough for freezing may be, for example, 1.0 part by weight or more, 5.0 parts by weight or more, 70.0 parts by weight or less, or 50.0 parts by weight or less, per 100 parts by weight (dry weight) of grain flour contained in the bread dough.

[0042] The microorganisms used to obtain the leaven are not particularly limited as long as they are used in the fermentation of bread, but it is preferable to include baker's yeast A in order to impart a good fermented flavor and increase the volume of bread.

[0043] When baker's yeast A is included as the microorganism for obtaining the leavening agent, the amount of baker's yeast A in the material mixture of the leavening agent may be, specifically, for example, 0.01 parts by weight or more, 0.1 parts by weight or more, 5.9 parts by weight or less, or 4.0 parts by weight or less per 100 parts by weight (dry weight) of grain flour contained in the bread dough.

[0044] The amount of water to be added to the fermenting starter material mixture may be, for example, 1.0 part by weight or more, 10.0 parts by weight or more, 50.0 parts by weight or less, or 40.0 parts by weight or less per 100 parts by weight (dry weight) of flour contained in the bread dough.

[0045] The conditions for mixing the fermentant material mixture are preferably 1 to 5 minutes at low speed, followed by 2 to 5 minutes at medium and / or high speed. Regarding medium and high speed, only medium speed mixing may be performed, only high speed mixing may be performed, or both medium speed and high speed mixing may be performed. When both are performed, the total time of medium speed mixing and high speed mixing is adjusted so as to satisfy the above range.

[0046] The fermentation conditions for the mixture of fermenting material are preferably 2 to 35° C. and 1 to 24 hours.

[0047] The fermented starter obtained is classified according to the flour content, water content, type of microorganism, degree of fermentation, etc., and examples of fermented starters generally include those called medium starter, liquid starter, polish starter, panettone starter, sour starter, sake starter, hop starter, and aged noodle starter.

[0048] The leaven obtained as described above can be mixed with cereal flour, baker's yeast A, sugar alcohol, sucrose, and added water in the subsequent mixing step.

[0049] The amount of the leaven to be added to the bread dough is preferably 5 to 70 parts by weight, more preferably 10 to 50 parts by weight, and even more preferably 15 to 40 parts by weight, per 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0050] (Mixing) The mixing of the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, and added water will be described. All material mixtures containing the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, added water, and other optional ingredients may be mixed. By mixing, a mixed material mixture is obtained.

[0051] When a leaven is prepared before mixing, the leaven may be blended into the material mixture in the mixing step. When the leaven contains baker's yeast A, part or all of the baker's yeast A contained in the material mixture in the mixing step may be derived from the leaven.

[0052] The mixing conditions are preferably 2 to 8 minutes at low speed, followed by 2 to 30 minutes at medium and / or high speed, more preferably 2 to 6 minutes at low speed and 4 to 20 minutes at medium and / or high speed, and even more preferably 2 to 4 minutes at low speed and 6 to 15 minutes at medium and / or high speed. Regarding medium and high speeds, only medium speed mixing may be performed, only high speed mixing may be performed, or both medium and high speed mixing may be performed. When both are performed, the total time of medium speed mixing and high speed mixing is adjusted so as to satisfy the above range.

[0053] All the ingredients for mixing may be added at once and mixed, but when producing bread dough for freezing that contains fats and oils, it is preferable to first add the ingredients other than fats and oils and perform the first mixing, and then add fats and oils and perform the second mixing. In this case, the total mixing time of the first mixing and the second mixing is adjusted so as to satisfy the above range.

[0054] In addition, low speed is 1.1 to 2.5 seconds －１ The mixing speed may be any speed, but preferably 1.1 to 2.0 s －１ The medium speed is a speed equal to or greater than the low speed and is 1.8 to 4.7 seconds. －１ The mixing speed may be any speed, but preferably 2.1 to 4.0 s －１ The high speed is a speed equal to or higher than medium speed and is 3.3 to 7.3 s －１ The mixing speed may be any speed, but preferably 4.1 to 7.3 s －１ is.

[0055] In addition, low and medium speeds are 1.8 to 2.5 seconds. －１ In this case, there is no distinction between low and medium speeds, and mixing continues in the same speed range.

[0056] Also, medium and high speeds are 3.3 to 4.7 seconds. －１ In this case, there is no distinction between medium and high speeds, and mixing continues in the same speed range.

[0057] If the mixing speed is too slow or the mixing time is too short, the ingredients will not disperse well, the dough will be sticky, and the desired texture of the bread may be lost. Conversely, if the mixing speed is too fast or the mixing time is too long, the dough temperature may become too high.

[0058] The mixed material mixture obtained by mixing can be subjected to floor fermentation depending on the site conditions, as needed. The floor fermentation conditions are 5 to 35°C for 2 to 60 minutes, preferably 5 to 20°C for 10 to 30 minutes, and more preferably 10 to 20°C for 10 to 20 minutes.

[0059] (Dividing) The dough, which is the mixture of ingredients obtained by mixing, is divided to obtain bread dough for freezing. The amount of dough divided is preferably 20 to 500 g, more preferably 25 to 400 g, and even more preferably 30 to 300 g. If the divided amount is outside the above range, it may be difficult to make the desired bread. If necessary, the divided bread dough can be rolled, degassed, and allowed to rest. Allowing the dough to rest reduces its elasticity, making it easier to shape. The bench time is preferably 5 to 35°C for 5 to 40 minutes. If the bench time temperature is lower than 5°C, the effect of the bench time may not be obtained. Furthermore, if the bench time temperature is higher than 35°C or the time is longer than 40 minutes, excessive fermentation may occur.

[0060] The bread dough to be frozen can be shaped as needed. The thickness when shaped is preferably 1 to 70 mm, more preferably 3.5 to 60 mm. For example, a shaping machine having rollers may be used, in which case the dough may be shaped into a strip, sheet, or plate by passing it between a roller and a conveyor, or between two paired rollers. By shaping, bread with a better shape and texture can be obtained. Shaping may also be performed after the bread dough to be frozen has been thawed.

[0061] (Freezing) Frozen bread dough can be obtained by freezing the bread dough to be frozen obtained by the above-mentioned manufacturing method including the dividing and, if necessary, shaping. The freezing conditions are preferably −45 to −10°C, more preferably −45 to −15°C, and even more preferably −45 to −20°C. If the freezing temperature is lower than −45°C, the freezing efficiency of the bread dough may reach a plateau. If the temperature is higher than −10°C, the bread dough may not be frozen sufficiently. Note that the bread dough may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen for storage.

[0062] By carrying out the mixing and dividing, it is possible to obtain bread dough for freezing that prevents the occurrence of pear skin in the resulting bread even when thawed and cooked after long-term frozen storage.Furthermore, by freezing the obtained bread dough for freezing, frozen bread dough can be obtained.The obtained frozen bread dough can be subjected to proofing after thawing, if necessary.

[0063] The thawing conditions for the frozen dough may be the usual conditions for making bread, for example, preferably at 5 to 25°C for 60 to 180 minutes, more preferably at 10 to 25°C for 120 to 180 minutes, and even more preferably at 15 to 20°C for 120 to 180 minutes. If the thawing temperature is lower than 5°C or the thawing time is shorter than 60 minutes, the dough may not be thawed sufficiently. On the other hand, if the thawing temperature is higher than 25°C or the thawing time is longer than 180 minutes, fermentation may proceed too quickly, resulting in a small volume of bread after cooking.

[0064] The conditions for the proofing may be those normally used for making bread, preferably at 25 to 38°C for 30 to 70 minutes, more preferably at 30 to 38°C for 40 to 70 minutes, and even more preferably at 35 to 38°C for 40 to 70 minutes. If the fermentation temperature is lower than 25°C or the fermentation time is shorter than 30 minutes, the fermentation may be insufficient. On the other hand, if the fermentation temperature is higher than 38°C or the fermentation time is longer than 70 minutes, the dough may ferment too much, resulting in a smaller volume of bread after cooking and a stronger fermented odor.

[0065] The cooking method includes baking, steaming, and frying. Among these, baking is preferred. The cooking conditions may be the usual conditions for making bread.

[0066] The frozen storage period specifically refers to 1 to 12 months, and the longer the period, the more the effects of the present invention can be enjoyed. Note that the effect of the present invention, which is to suppress the occurrence of pear skin in bread obtained by thawing and cooking after long-term frozen storage, refers to small bumpy structures that form on the surface of bread, and is also called blisters or fish eyes.

[0067] 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.

[0068] The materials used in the Examples and Comparative Examples are as follows: The baker's yeast used is shown in Table 1.

[0069]

[0070] 1) "Million" manufactured by Nippon Flour Mills Co., Ltd. (moisture content: 14.5% by weight) 2) "L-Ascorbic Acid" manufactured by Fuso Chemical Co., Ltd. 3) "Super White Sugar P" manufactured by Nihon Seito Co., Ltd. (moisture content: 0.8% by weight, sucrose content: 97.8% by weight) 4) "Skimmed Milk Powder" manufactured by Yotsuba Dairy Products Co., Ltd. (moisture content: 5.0% by weight) 5) "Everlite G" manufactured by Kaneka Corporation (moisture content: 0% by weight) 6) "Refined Salt" manufactured by Salt Industry Center Foundation (moisture content: 0% by weight) 7) "Resis" manufactured by Mitsubishi Corporation Life Sciences Corporation (crystalline maltitol, moisture content: 8% by weight) 8) "Pasteurized Liquid Whole Egg" manufactured by Kewpie Egg Corporation (moisture content: 76.1% by weight) 9) "Palatinite (Granules)" manufactured by Marubishi Holdings Co., Ltd. (reduced palatinose, moisture content: 6% by weight) 10) "Pine Aqua" manufactured by Matsutani Chemical Industry Co., Ltd. (pregelatinized hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, moisture content: 8% by weight) 11) "Fumerit A2" manufactured by Nagata Sangyo Co., Ltd. (moisture content: 6.5% by weight) 12) "D-Xylose" manufactured by Seiwa Co., Ltd. (moisture content: 0% by weight) 13) "Glycine" manufactured by Resonac Co., Ltd. (moisture content: 0% by weight)

[0071] <Measurement of gas generation rate in the early stage of fermentation when making bread dough with baker's yeast> The gas generation rate (%) in the early stage of fermentation when making bread dough with baker's yeast used in the examples and comparative examples was calculated using the following formula: (gas generation amount for dough X under condition Z / gas generation amount for dough Y under condition Z) x 100 Dough X: 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 1 part by weight of maltitol, 64 parts by weight of water Dough Y: 100 parts by weight of bread flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 64 parts by weight of water Condition Z: 30°C, 60 minutes

[0072] The amount of gas generated here may be measured by the following method: For dough Y, 300 g of strong flour ("Million" manufactured by Nisshin Flour Milling, Inc.), 30 g of sugar ("Super White Sugar P" manufactured by Nippon Seito Co., Ltd.), 4.5 g of salt ("Refined Salt" manufactured by the Salt Business Center Foundation), 1.8 g (dry weight) of baker's yeast, and 192 g of water were placed in a bowl, and for dough X, 3 g of maltitol ("Resis" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was added to a vertical mixer ("Hobart Mixer Model N-50" manufactured by Hobart Canada) with a hook attached, and the mixture was mixed at low speed for 3 minutes to prepare each dough for measurement. Next, the amount of gas generated from 20 g of each dough was measured at 30°C for 60 minutes using a Fermograph II (manufactured by ATTO Co., Ltd.), and the total amount of gas obtained was multiplied by 2.5 to determine the total amount of gas equivalent to 50 g of each dough after mixing. This amount of gas was used as the amount of gas generated (by volume) from doughs X and Y for each baker's yeast.

[0073] <Evaluation of suppression of pear skin formation> Breads made in Examples and Comparative Examples that had been frozen for X months were visually evaluated by skilled panelists, and an evaluation value was recorded. The evaluation criteria were as follows, and the bread was compared with bread from Example 1 that had been frozen for one week (Reference Example). A: Equivalent to the Reference Example, very good with no pear skin formation B: Slightly inferior to the Reference Example, but good with no pear skin formation C: Slightly inferior to the Reference Example, but almost no pear skin formation, at a level that is acceptable for a product D: Inferior to the Reference Example, with pear skin formation at a level equivalent to Comparative Example 1 E: Worse than Comparative Example 1, with clear pear skin formation

[0074] (Example 1) Preparation of bread dough and bread for freezing According to the formulation in Table 2, the ingredients except for the fat and oil were mixed in a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.) at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes, and then the fat and oil were added and mixed at medium speed for 3 minutes and high speed for 3 minutes, and kneaded at 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 60 minutes to obtain a dough after floor fermentation. The dough after floor fermentation was divided into 70g pieces and rolled, and then the dough was left to stand at 20°C and 60% humidity for 10 minutes to obtain a dough after bench time. The dough after bench time was passed through a three-stage molder "FM31Z type" (manufactured by Fujisawa Maruzen Co., Ltd.) with roller gaps set to 12 mm, 6 mm, and 2.2 mm from the top, respectively, to degas the dough to a thickness of approximately 3 mm. The dough was rolled into a rod shape and then passed through a 22 mm high spreading plate to obtain a rod-shaped frozen dough. The obtained rod-shaped frozen dough was frozen for 40 minutes in a flash freezer at -35 ° C to obtain frozen dough. The frozen dough was then stored at -20 ° C for 4 months. The frozen dough stored for 4 months was then left to stand at 20 ° C and 70% humidity for 120 minutes to obtain thawed dough. The thawed dough was left to stand at 35 ° C and 60% humidity for 60 minutes to obtain bread dough after proofing. The bread dough after proofing was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 10 minutes at an upper temperature of 190 ° C. and a lower temperature of 180 ° C. to obtain a bun. The evaluation results for the suppression of pear skin formation of the obtained bread are shown in Table 2.

[0075]

[0076] (Examples 2 to 3, Comparative Example 1) Preparation of bread dough and bread for freezing According to the formulations in Table 2, bread dough for freezing was prepared in the same manner as in Example 1, except that the baker's yeast was changed to baker's yeast 2 (Example 2), baker's yeast 3 (Example 3), or baker's yeast 4 (Comparative Example 1). After frozen storage, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation in the obtained bread are shown in Table 2.

[0077] (Comparative Example 2) Preparation of bread dough and bread for freezing According to the formulation in Table 2, bread dough for freezing was prepared in the same manner as in Example 1, except that the baker's yeast 1: 5.0 parts by weight was changed to baker's yeast 5: 1.8 parts by weight. After frozen storage, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation in the resulting bread are shown in Table 2. Since baker's yeast 5 is dry yeast, it was suspended in 6.0 parts by weight of 40 ° C. warm water before being added.

[0078] (Reference Example) The frozen bread dough obtained in Example 1 was stored at -20°C for 1 week (0.23 months), and then bread was made in the same manner as in Example 1 and visually evaluated. The results are shown in Table 2 as a reference example.

[0079] As is clear from Table 2, the frozen bread doughs (Examples 1 to 3) using baker's yeast where (amount of gas generated in dough X under condition Z / amount of gas generated in dough Y under condition Z) x 100 was 90% or less all had good results in the evaluation of suppressing the occurrence of pear skin in bread. On the other hand, the frozen bread doughs (Comparative Examples 1 and 2) using baker's yeast where (amount of gas generated in dough X under condition Z / amount of gas generated in dough Y under condition Z) x 100 was more than 90% had poor results in the evaluation of suppressing the occurrence of pear skin in bread, and the overall rating was D or E.

[0080] (Examples 4 to 5, Comparative Example 3) Preparation of bread dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that the sugar alcohol was changed to 0.2 parts by weight (Example 4), 3.8 parts by weight (Example 5), or not added (Comparative Example 3) according to the formulations in Table 3. After frozen storage, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation in the obtained bread are shown in Table 3.

[0081]

[0082] (Example 6) Preparation of freezing dough and bread According to the formulation in Table 3, except that 2.0 parts by weight of maltitol was changed to 3.0 parts by weight of palatinit, bread dough for freezing was prepared in the same manner as in Example 1, and after frozen storage, it was thawed, proofed, and baked to obtain a roll. The evaluation results of the suppression of pear skin formation of the obtained bread are shown in Table 3.

[0083] As is clear from Table 3, the bread doughs for freezing (Examples 1, 4 to 6) in which the sugar alcohol content was in the range of 0.1 to 8.2 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all showed good results in the evaluation of the suppression of the occurrence of pear skin on the bread. On the other hand, the bread dough for freezing to which no sugar alcohol was added (Comparative Example 3) showed poor results in the evaluation of the suppression of the occurrence of pear skin on the bread, and the overall rating was D.

[0084] (Example 7) Preparation of frozen bread dough and bread According to the formulation of Table 3, baker's yeast 1: 5.0 parts by weight was changed to 4.0 parts by weight, white sugar (containing sucrose) 10.0 parts by weight was changed to 1.0 parts by weight (Example 7), added water 55.0 parts by weight was changed to 59.0 parts by weight, and liquid whole egg 10.0 parts by weight was not added. Except for this, frozen bread dough was prepared in the same manner as in Example 1, frozen storage was thawed, then proofing was performed, and baked to obtain a roll cake. The evaluation results of the occurrence of pear skin of the obtained bread are shown in Table 3.

[0085] (Comparative Example 4) Preparation of bread dough for freezing and bread According to the formulation in Table 3, bread dough for freezing was prepared in the same manner as in Example 1, except that 10.0 parts by weight of white sugar (containing sucrose) was not added. After freezing and storage, it was thawed, proofed, and baked to obtain a roll. The evaluation results of the suppression of pear skin formation of the obtained bread are shown in Table 3.

[0086] (Example 8) Preparation of bread dough and bread for freezing According to the formulation in Table 3, the white sugar (containing sucrose) was changed from 10.0 parts by weight to 5.0 parts by weight, the added water was changed from 55.0 parts by weight to 59.0 parts by weight, and 10.0 parts by weight of liquid whole egg was not added. Except for this, bread dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a roll. The evaluation results of the suppression of pear skin formation of the obtained bread are shown in Table 3.

[0087] (Example 9) Preparation of bread dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that the white sugar (containing sucrose) was changed from 10.0 parts by weight to 15.0 parts by weight, the salt was changed from 1.8 parts by weight to 1.5 parts by weight, and the added water was changed from 55.0 parts by weight to 53.0 parts by weight according to the formulation in Table 3. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation in the obtained bread are shown in Table 3.

[0088] (Example 10) Preparation of frozen bread dough and bread According to the formulation of Table 3, except for changing the baker's yeast 1: 5.0 parts by weight to 6.0 parts by weight, the white sugar (containing sucrose) 10.0 parts by weight to 25.0 parts by weight, the salt 1.8 parts by weight to 1.2 parts by weight, and the added water 55.0 parts by weight to 48.0 parts by weight, the frozen bread dough was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, then proofed and baked to obtain a roll cake. The evaluation results of the occurrence of pear skin of the obtained bread are shown in Table 3.

[0089] As is clear from Table 3, the bread doughs for freezing (Examples 1, 7 to 10) in which the sucrose content was in the range of 0.6 to 50 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all showed good results in the evaluation of the suppression of the occurrence of pear skin on bread. On the other hand, the bread dough for freezing to which no sucrose was added (Comparative Example 4) showed poor results in the evaluation of the suppression of the occurrence of pear skin on bread, and the overall rating was D.

[0090] (Examples 11 to 14) Preparation of frozen bread dough and bread According to Table 4, the storage period at -20 ° C. was changed to 2 months (Example 11), 6 months (Example 12), 8 months (Example 13), or 9 months (Example 14), and the frozen dough was thawed, proofed, and baked in the same manner as in Example 1 to obtain a roll. The evaluation results of the suppression of pear skin formation of the obtained bread are shown in Table 4.

[0091]

[0092] As is clear from Table 4, the bread doughs to be frozen (Examples 1, 11 to 14) that were stored frozen for 2 to 9 months all showed good results in the evaluation of the prevention of the occurrence of pear skin on the bread.

[0093] (Example 15) Preparation of frozen bread dough and bread According to the formulation of Table 4, without adding liquid whole egg, baker's yeast 1 was prepared in the same manner as in Example 1, except that the amounts of 7.0 parts by weight of baker's yeast 1, 40.0 parts by weight of white sugar (containing sucrose), 8.0 parts by weight of fats and oils, 1.0 part by weight of sugar alcohol, and 46.0 parts by weight of added water were changed. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results of the pear skin suppression of the obtained bread are shown in Table 4.

[0094] (Example 16) Preparation of bread dough and bread for freezing According to the formulation in Table 4, without adding skim milk powder, the liquid whole egg was changed to 20.0 parts by weight, the added water was changed to 100.0 parts by weight, and 7.8 parts by weight of processed starch and 0.2 parts by weight of gluten were added. Bread dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a roll. The evaluation results of the suppression of pear skin formation of the obtained bread are shown in Table 4.

[0095] As can be seen from Table 4, the frozen bread doughs (Examples 1, 15-16) obtained by mixing 45 to 120 parts by weight of added water with 100 parts by weight (dry weight) of grain flour all showed good evaluation results in terms of suppressing the occurrence of pear skin on the bread.

[0096] Example 17 First, a leaven was prepared. 100 parts by weight of wheat flour ("Million" manufactured by Nippon Flour Mills Co., Ltd.), 9 parts by weight of white sugar ("White Sugar P" manufactured by Nippon Seito Co., Ltd.), 1 part by weight of salt ("Refined Salt" manufactured by the Salt Business Center Foundation), 1.5 parts by weight of baker's yeast ("Yeast TG" manufactured by Kaneka Corporation), and 150 parts by weight of water were mixed at low speed for 2 minutes and medium speed for 3 minutes using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.), and the mixture was allowed to stand at 5°C for 12 hours to obtain a leaven (Polish leaven).

[0097] According to the formulation in Table 5, 15.0 parts by weight of leavening agent was added, 5.0 parts by weight of fat and oil was changed to 10.0 parts by weight, 1.8 parts by weight of salt was changed to 1.5 parts by weight, and 55.0 parts by weight of added water was changed to 49.4 parts by weight, and liquid whole egg was not added. Except for this, bread dough for freezing was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a roll. The evaluation results of the pear skin generation inhibition of the obtained bread are shown in Table 5.

[0098]

[0099] (Example 18) Bread dough for freezing was prepared in the same manner as in Example 17, except that the leaven was changed to 30.0 parts by weight and the added water was changed from 49.4 parts by weight to 40.8 parts by weight according to the formulation in Table 5. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation in the obtained bread are shown in Table 5.

[0100] (Example 19) According to the formulation of Table 5, 10.0 weight parts of white sugar are changed to 15.0 weight parts, 1.8 weight parts of salt are changed to 1.5 weight parts, 2.0 weight parts of sugar alcohol are changed to 1.5 weight parts, 55.0 weight parts of added water are changed to 53.0 weight parts, 0.05 weight parts of xylose and 0.05 weight parts of glycine are newly added, and liquid whole egg is not added. Except that, in the same manner as in Example 1, frozen bread dough is prepared, frozen storage is thawed, then proofing is carried out, and baked to obtain buns. The evaluation results of the pear skin generation inhibition of the obtained bread are shown in Table 5.

[0101] Comparative Example 5: Bread dough for freezing was prepared in the same manner as in Example 17, except that no sugar alcohol was added, according to the formulation in Table 5. After freezing and storage, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the inhibition of pear skin formation of the obtained bread are shown in Table 5.

[0102] (Comparative Example 6) Bread dough for freezing was prepared in the same manner as in Example 18, except that no sugar alcohol was added, according to the formulation in Table 5. After freezing and storage, the dough was thawed, proofed, and baked to obtain a roll. The evaluation results for the suppression of pear skin formation of the obtained bread are shown in Table 5.

[0103] As is clear from Table 5, the bread doughs for freezing (Examples 17 to 19) in which the sugar alcohol content was in the range of 0.1 to 8.2 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all showed good results in the evaluation of the suppression of the occurrence of pear skin on bread. On the other hand, the bread doughs for freezing to which no sugar alcohol was added (Comparative Examples 5 and 6) showed poor results in the evaluation of the suppression of the occurrence of pear skin on bread, and were given an overall rating of D or E.

Claims

1. Bread dough for freezing, containing 0.6-5.3 parts by weight (dry weight) of baker's yeast A, 0.1-8.2 parts by weight (dry weight) of sugar alcohol, and 0.6-50 parts by weight of sucrose per 100 parts by weight (dry weight) of grain flour. Baker's yeast A: yeast that generates little gas in the early stage of fermentation when making bread dough, i.e., baker's yeast with a ratio of (gas generation amount under condition Z for dough X / gas generation amount under condition Z for dough Y) x 100 of 90% or less. Dough X: 100 parts by weight of strong flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 1 part by weight of maltitol, 64 parts by weight of water. Dough Y: 100 parts by weight of strong flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 64 parts by weight of water. Condition Z: 30°C, 60 minutes.

2. The bread dough for freezing according to claim 1, wherein the moisture content in the dough is 30 to 57% by weight.

3. Frozen bread dough obtained by freezing the bread dough for freezing according to claim 1 or 2.

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

5. A method for producing bread dough for freezing, comprising: mixing an ingredient mixture containing 100 parts by weight (dry weight) of grain flour, 0.6 to 5.3 parts by weight (dry weight) of baker's yeast A, 0.1 to 8.2 parts by weight (dry weight) of sugar alcohol, 0.6 to 50 parts by weight of sucrose, and 45 to 120 parts by weight of added water; and dividing the dough obtained by the mixing. Baker's yeast A: yeast that produces little gas in the early stages of fermentation when making bread dough, i.e., baker's yeast with (gas production amount under condition Z for dough X / gas production amount under condition Z for dough Y) x 100 being 90% or less. Dough X: 100 parts by weight of strong flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 1 part by weight of maltitol, 64 parts by weight of water. Dough Y: 100 parts by weight of strong flour, 10 parts by weight of sugar, 1.5 parts by weight of salt, 0.6 parts by weight of yeast (dry weight), 64 parts by weight of water. Condition Z: 30°C, 60 minutes.

6. The method for producing bread dough for freezing according to claim 5, further comprising preparing a leaven prior to said mixing, wherein the mixture of ingredients in said mixing step comprises said leaven.

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