Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2000-07-14
2002-06-04
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S504000
Reexamination Certificate
active
06399120
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a method of manufacturing dough for preparing yeast-leavened foods, and to a method of manufacturing such dough in a frozen state. The method of the present invention enables provision of yeast-leavened foods endowed with excellent volume, internal structure, and texture upon eating.
BACKGROUND ART
Hitherto, there have been employed two typical methods for the manufacture of yeast-leavened foods such as breads. In one method, which is called a straight method, the entirety of the farina to be employed, such as wheat flour, and auxiliary materials are subjected to kneading together, and then to fermentation. The other method, which is called a sponge method, is a two-step method. In the first step, farina in an amount of 50-100 wt. % with respect to the entirety of the farina to be employed, yeast, and a portion of water are kneaded and fermented. In the second step, the remainder of the starting materials are added to the fermented mixture, and then the resultant mixture is subjected to another round of kneading and fermentation.
The straight method is advantageous in that it requires a short fermentation period. However, as compared with products obtained through the sponge method, yeast-leavened foods obtained through the straight method have poor properties in terms of volume, external appearance, internal structure, and texture upon eating. In contrast, yeast-leavened foods obtained through the sponge method have excellent properties in terms of volume, external appearance, internal structure, and texture upon eating; however, the sponge method is disadvantageous in that fermentation of sponge takes a relatively long time; i.e., 4 to 5 hours, and also requires large facilities and space.
Freezing enables long-term storage of dough for preparing yeast-leavened foods and thus is advantageous from the viewpoint of productivity. However, freezing should not adversely affects properties—such as external appearance and internal structure—of the yeast-leavened foods manufactured through use of the resultant frozen dough. Nevertheless, freezing of dough which has been fermented after kneading frequently causes damage to the yeast employed, thus deteriorating quality of the resultant yeast-leavened foods. Therefore, when frozen dough products are manufactured, the straight method is generally employed, and dough is shaped and frozen without undergoing fermentation. Due to the nature of this process, yeast-leavened foods prepared from such frozen dough exhibit poor volume, and unsatisfactory internal structure or texture- upon eating.
Accordingly, an object of the present invention is to provide a method of manufacturing dough for preparing yeast-leavened foods. Another object of the invention is to provide a method of manufacturing such dough in a frozen state.
DISCLOSURE OF THE INVENTION
The present inventors have carried out extensive studies in an attempt to attain the above objects, and have found that yeast-leavened foods endowed with excellent volume, external appearance, internal structure, and texture upon eating can be prepared through fermentation of the dough of the present invention, which is prepared by either method 1 in which a portion, including farina, of the starting materials of yeast-leavened foods is kneaded under reduced pressure, or kneaded under pressure and subsequently extruded under pressure, and after addition of the remaining starting materials thereto, is subjected to further kneading under atmospheric method 2 in which the entirety of the starting materials is kneaded under reduced pressure, or kneaded under atmospheric pressure and subsequently extruded under pressure, followed by kneading under atmospheric pressure. It should be noted that in neither method is fermentation performed between the two kneading steps. The present inventors have also found that when kneaded dough prepared as described above is frozen and the frozen dough is used for the manufacture of yeast-leavened foods, the resultant foods exhibit satisfactory properties in terms of external appearance, internal structure, etc. The present invention has been accomplished on the basis of these findings.
Accordingly, in one aspect of the present invention, there is provided a method of manufacturing dough for yeast-leavened foods, which comprises kneading a portion, including farina, of starting materials under reduced pressure, or kneaded it under atmospheric pressure; and subsequently extruding the kneaded mixture under pressure; adding the remaining starting materials thereto for further kneading under atmospheric pressure so as to obtain kneaded dough; and then fermenting the resultant kneaded dough.
In another aspect of the present invention, there is provided a method of manufacturing dough for yeast-leavened foods, which comprises kneading the entirety of the starting materials of the yeast-leavened foods under reduced pressure or pressure, or kneaded under pressure and subsequently extruded atmospheric pressure; extruding the kneaded mixture under pressure; subsequently kneading the extruded mass so as to obtain kneaded dough; and then fermenting the resultant kneaded dough.
In yet another aspect of the present invention, there is provided a method of manufacturing frozen dough for preparing yeast-leavened foods, which comprises freezing kneaded dough as described in relation to either of the above aspects.
According to the present invention, kneading is performed twice, and the kneading performed first is called the first kneading, and the kneading performed second is called the second kneading.
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, yeast-leavened foods encompass any food which is primarily produced through mixing and kneading farina, yeast, and other ingredients, then fermenting and heating them. Thus, the yeast-leavened foods of the present invention include breads including sweet baked breads (such as an-pan (sweet bean-paste bun), batch loaf, roll bread, and French bread; the dough casing of Chinese-type manju such as niku-man and an-man; pizza crust; and yeast-leavened doughnuts. Of these products, the present invention is particularly suited for the manufacture of breads, inter alia, batch loaf, an-pan (sweet bean-paste bun), and roll bread.
The farina which is used in the present invention is suitably selected in accordance with the type of yeast-leavened food to be produced. For example, any of the following may be used: wheat flour, rice flour, barley flour, oat flour, corn flour, barnyard millet flour, millet flour, sorghums flour, common millet flour, and gellatinized forms of these farina. One or more of these may be used. Of these, wheat flour is preferred, and a flour blend primarily containing hard wheat flour and/or semi-hard wheat flour is particularly preferred. The amount of farina incorporated into dough is preferably 30-95 wt. %, more preferably 40-90 wt. %, although the amount may vary depending on the type of the yeast-leavened food to be produced.
The yeast used in the present invention may be either fresh yeast or dry yeast, so long as it is generally used for the manufacture of yeast-leavened foods. The amount of yeast to be added to farina, which may vary depending on the type of the yeast-leavened food, volume of carbon dioxide gas generated by the yeast, and so on, is usually 1-10 wt. %, particularly preferably 2-8 wt. %.
In the present invention, in addition to the aforementioned farina and yeast, other materials which are generally used in the manufacture of yeast-leavened foods may be used. For example, the following materials may be used: wheat-derived protein such as gluten; starches such as cornstarch and potato starch; eggs; yeast foods such as L-ascorbic acid, ammonium salts, calcium salts, oxidizing agents, and enzymes; baking powder; saccharides such as sugar, liquid sugar, and starch sugar; table salt; oils and fats such as butter, margarine, shortening, and lard; dairy products such as milk, skim milk, and condensed milk; flavorings; colorants; and water. Of t
Ishigami Shinji
Kambe Takao
Okuno Shigeru
Uemura Ryuji
Hendricks Keith
Nisshin Flour Milling Inc.
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