冷凍パン生地の製造方法及びパンの製造方法

Japanese Patent JP7328278

B2

To provide a method of producing frozen bread dough suitable for applying a freezing method after final proof without using a food additive.SOLUTION: A method of producing frozen bread dough according to the present invention comprises the steps of: kneading a material which contains strong flour or extra strong flour, natural yeast-raised bread dough containing Koji and/or Koji-derived enzyme, salt, sugar, and water, and contains no food additive, and then fermenting the material to prepare fermentation leaven; kneading the material which contains strong flour or extra strong flour, natural yeast-raised bread dough containing Koji and/or Koji-derived enzyme, salt, sugar, oil and fat, water, and the fermentation leaven, and contains no food additive, and then fermenting the same to prepare primary fermented dough; dividing the primary fermented dough, forming the same into balls, and fermenting the dough by applying final proof to prepare fermented dough after final proof; and freezing the fermented dough after final proof.SELECTED DRAWING: Figure 4

Koumasa Tsuchida

JP2021098109A

August 16, 2023

June 11, 2021

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RHEON AUTOMATIC MACHINERY CO.,LTD.

A21D6/00; A21D13/064

JP61247331A
JP11075672A

松下耕基ほか,超強力粉含有国産小麦粉ブレンド粉の冷凍生地製パン適性,日本食品保蔵科学会誌,2018年,Vol.44, No.2,p.51-62
片岡泉,冷凍パン生地の課題と解決策について,月刊フードケミカル,第35巻, 第10巻,2019年,p.21-23
高橋真美ほか,北海道産小麦粉のパン製造における有効性,平成28年度大会(一社)日本調理科学会,2016年,セッションID:1P-04

Shinichiro Tanaka
▲吉▼田 和彦
Hiroyuki Suda
Ichiro Kurasawa
Yasushi Yamamoto
Hiroko Suzuki
Toru Watanabe

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