USOO639912OB1 (12) United States Patent (10) Patent No.: US 6,399,120 B1 Kambe et al. (45) Date of Patent: Jun. 4, 2002

(54) METHOD OF MANUFACTURING DOUGH 5,543,168 A 8/1996 Yamasaki et al...... 426/557 FOR PREPARING YEAST LEAVENED 6,207,214 B1 3/2001 Kim ...... 426/516 FOREIGN PATENT DOCUMENTS (75) Inventors: Takao Kambe; Shigeru Okuno; Shinji JP 62-1952SO * 8/1987 Ishigami, Ryuji Uemura, all of Tokyo JP 40-907O269 * 5/1997 (JP) * cited by examiner (73) Assignee: Nisshin Flour Milling, Inc., Tokyo (JP) Primary Examiner Keith Hendricks (74) Attorney, Agent, or Firm-Oblon, Spivak, McClelland, (*) Notice: Subject to any disclaimer, the term of this Maier & Neustadt, P.C. patent is extended or adjusted under 35 U.S.C. 154(b) by 18 days. (57) ABSTRACT The present invention IS directed to a method of manufac (21) Appl. No.: 09/617,113 turing dough for yeast-leavened foods, which includes a portion, including farina, of Starting materials (22) Filed: Jul. 14, 2000 under reduced pressure or atmospheric pressure, extruding (30) Foreign Application Priority Data the kneaded mixture under pressure, adding the remaining Starting materials thereto for further kneading under atmo Jul. 23, 1999 (JP) ...... 11-20912S Spheric pressure So as to obtain kneaded dough, and then Jul. 23, 1999 (JP) ...... 11-209126 fermenting the resultant kneaded dough; a method of manu (51) Int. Cl...... A21D 8/02 facturing dough for yeast-leavened foods, which includes (52) U.S. Cl...... 426/27; 426/504 kneading the entirety of the Starting materials of the yeast (58) Field of Search ...... 426/18, 19, 20, leavened foods under reduced preSSure or atmospheric 426/25, 27, 28, 391, 496, 504,516 preSSure, extruding the kneaded mixture under pressure, Subsequently kneading the extruded mass So as to obtain (56) References Cited kneaded dough, and then fermenting the resultant kneaded dough; and a method of manufacturing frozen dough for U.S. PATENT DOCUMENTS yeast-leavened foods, which include freezing of any of the

4,544,563 A * 10/1985 Lechthaler ...... 426/276 thus obtained kneaded dough. 5,147,675 A * 9/1992 Gage et al...... 426/549 5,310,569 A * 5/1994 Muller ...... 426/504 31 Claims, No Drawings US 6,399,120 B1 1 2 METHOD OF MANUFACTURING DOUGH can be prepared through fermentation of the dough of the FOR PREPARING YEAST LEAVENED present invention, which is prepared by either method 1 in FOODS which a portion, including farina, of the Starting materials of yeast-leavened foods is kneaded under reduced pressure, or TECHNICAL FIELD kneaded under preSSure and Subsequently extruded under preSSure, and after addition of the remaining Starting mate The present invention relates to a method of manufactur rials thereto, is Subjected to further kneading under atmo ing dough for preparing yeast-leavened foods, and to a Spheric method 2 in which the entirety of the Starting method of manufacturing Such dough in a frozen State. The materials is kneaded under reduced preSSure, or kneaded method of the present invention enables provision of yeast under atmospheric pressure and Subsequently extruded leavened foods endowed with excellent volume, internal under preSSure, followed by kneading under atmospheric Structure, and texture upon eating. pressure. It should be noted that in neither method is fermentation performed between the two kneading StepS. BACKGROUND ART The present inventors have also found that when kneaded Hitherto, there have been employed two typical methods 15 dough prepared as described above is frozen and the frozen for the manufacture of yeast-leavened foods Such as breads. dough is used for the manufacture of yeast-leavened foods, In one method, which is called a Straight method, the entirety the resultant foods exhibit Satisfactory properties in terms of of the farina to be employed, Such as wheat flour, and external appearance, internal Structure, etc. The present auxiliary materials are Subjected to kneading together, and invention has been accomplished on the basis of these then to fermentation. The other method, which is called a findings. Sponge method, is a two-step method. In the first Step, farina Accordingly, in one aspect of the present invention, there in an amount of 50-100 wt.% with respect to the entirety of is provided a method of manufacturing dough for yeast the farina to be employed, yeast, and a portion of water are leavened foods, which comprises kneading a portion, includ kneaded and fermented. In the Second Step, the remainder of ing farina, of Starting materials under reduced pressure, or the Starting materials are added to the fermented mixture, 25 kneaded it under atmospheric pressure; and Subsequently and then the resultant mixture is Subjected to another round extruding the kneaded mixture under pressure; adding the of kneading and fermentation. remaining Starting materials thereto for further kneading The Straight method is advantageous in that it requires a under atmospheric preSSure So as to obtain kneaded dough; Short fermentation period. However, as compared with prod and then fermenting the resultant kneaded dough. ucts obtained through the Sponge method, yeast-leavened In another aspect of the present invention, there is pro foods obtained through the Straight method have poor prop Vided a method of manufacturing dough for yeast-leavened erties in terms of Volume, external appearance, internal foods, which comprises kneading the entirety of the Starting Structure, and texture upon eating. In contrast, yeast materials of the yeast-leavened foods under reduced pres leavened foods obtained through the Sponge method have Sure or pressure, or kneaded under pressure and Subse excellent properties in terms of Volume, external 35 quently extruded atmospheric pressure; extruding the appearance, internal Structure, and texture upon eating; kneaded mixture under preSSure, Subsequently kneading the however, the Sponge method is disadvantageous in that extruded mass So as to obtain kneaded dough; and then fermentation of Sponge takes a relatively long time, i.e., 4 to fermenting the resultant kneaded dough. 5 hours, and also requires large facilities and Space. In yet another aspect of the present invention, there is Freezing enables long-term Storage of dough for prepar 40 provided a method of manufacturing frozen dough for ing yeast-leavened foods and thus is advantageous from the preparing yeast-leavened foods, which comprises freezing viewpoint of productivity. However, freezing should not kneaded dough as described in relation to either of the above adversely affects properties-Such as external appearance aspects. and internal Structure-of the yeast-leavened foods manu 45 According to the present invention, kneading is per factured through use of the resultant frozen dough. formed twice, and the kneading performed first is called the Nevertheless, freezing of dough which has been fermented first kneading, and the kneading performed Second is called after kneading frequently causes damage to the yeast the Second kneading. employed, thus deteriorating quality of the resultant yeast leavened foods. Therefore, when frozen dough products are BEST MODE FOR CARRYING OUT THE manufactured, the Straight method is generally employed, 50 INVENTION and dough is shaped and frozen without undergoing fermen In the present invention, yeast-leavened foods encompass tation. Due to the nature of this process, yeast-leavened any which is primarily produced through mixing and foods prepared from Such frozen dough exhibit poor kneading farina, yeast, and other ingredients, then ferment Volume, and unsatisfactory internal Structure or texture 55 ing and heating them. Thus, the yeast-leavened foods of the upon eating. present invention include breads including Sweet baked Accordingly, an object of the present invention is to breads (Such as an-pan (Sweet bean- bun), batch loaf, provide a method of manufacturing dough for preparing roll bread, and French bread; the dough casing of Chinese yeast-leavened foods. Another object of the invention is to type manju Such as niku-man and an-man, pizza crust; and provide a method of manufacturing Such dough in a frozen 60 yeast-leavened doughnuts. Of these products, the present State. invention is particularly Suited for the manufacture of breads, inter alia, batch loaf, an-pan (Sweet bean-paste bun), DISCLOSURE OF THE INVENTION and roll bread. The present inventors have carried out extensive Studies The farina which is used in the present invention is in an attempt to attain the above objects, and have found that 65 Suitably Selected in accordance with the type of yeast yeast-leavened foods endowed with excellent Volume, exter leavened food to be produced. For example, any of the nal appearance, internal Structure, and texture upon eating following may be used: wheat flour, rice flour, barley flour, US 6,399,120 B1 3 4 oat flour, corn flour, barnyard millet flour, millet flour, kneading is performed under reduced pressure, yeast Sorghums flour, common millet flour, and gellatinized forms leavened foods endowed with excellent properties-in terms of these farina. One or more of these may be used. Of these, of Volume, internal Structure, texture upon eating, and So wheat flour is preferred, and a flour blend primarily con on-can be readily produced without the need of a Subse taining hard wheat flour and/or Semi-hard wheat flour is quent preSSure-extruding Step and without performance of particularly preferred. The amount of farina incorporated fermentation between kneading under reduced pressure and into dough is preferably 30–95 wt. %, more preferably kneading under atmospheric pressure. This effect is particu 40-90 wt.%, although the amount may vary depending on larly notable when the pressure is 300 mmHg or less. To create Such a reduced pressure, a vacuum pump may be the type of the yeast-leavened food to be produced. employed. The yeast used in the present invention may be either The kneading conditions, including the revolutions-per fresh yeast or dry yeast, So long as it is generally used for the minute (speed) of mixer, mixing time, and mixing manufacture of yeast-leavened foods. The amount of yeast temperature, are appropriately determined in accordance to be added to farina, which may vary depending on the type with the type of yeast-leavened food. When the first knead of the yeast-leavened food, Volume of carbon dioxide gas ing is performed under reduced preSSure, preferably low generated by the yeast, and So on, is usually 1-10 wt.%, 15 Speed mixing is performed for a relatively long time (e.g., particularly preferably 2-8 wt.%. 5–10 minutes), whereas when the first kneading is per In the present invention, in addition to the aforementioned formed under atmospheric pressure, preferably, Subsequent farina and yeast, other materials which are generally used in to low-speed mixing, high-Speed mixing is performed for the manufacture of yeast-leavened foods may be used. For 1-5 minutes. example, the following materials may be used: wheat In the case in which the first kneading is performed under derived protein Such as gluten; Starches Such as cornstarch atmospheric pressure, preSSure-extruding is performed after and potato Starch; eggs, yeast foods Such as L-ascorbic acid, completion of the first kneading. AS used herein, "pressure ammonium Salts, calcium Salts, oxidizing agents, and enzymes, powder, Saccharides Such as Sugar, liquid extruding” refers to a sequential processing involving feed 25 ing into an extruder a starting material mixture that has Sugar, and Starch Sugar; table Salt, oils and fats Such as butter, undergone the first kneading, applying pressure So as to margarine, Shortening, and lard; dairy products Such as milk, transfer the mixture within the extruder; and discharging the Skim milk, and condensed milk, flavorings, colorants, and mixture out of the extruder. In the present invention, the water. Of these, L-ascorbic acid is preferably incorporated. method for applying pressure and transferring the mixture is The amount of L-ascorbic acid is 5-100 ppm, preferably not particularly limited, and any method employing a ram, 10-50 ppm, with respect to the entirety of the farina a gear pump, or a Screw may be used. The pressure employed. Incorporation of L-ascorbic acid within the range extruding apparatus is not particularly limited So long as it of 5-100 ppm provides yeast-leavened foods of particularly is usable for extruding food with the application of pressure. excellent volume, internal structure, and texture upon eating. Examples of Such apparatus include a uniaxial or biaxial The method of the present invention for the manufacture 35 Screw-type pressure-extruder, a meat chopper, a mincing of dough for preparing yeast-leavened foods will next be machine, a dough pump, a noodle-dough extruder, and food described. The method encompasses the following two types processing machines having a structure Similar to that of the of methods: a first method in which a portion, including Screw-type pressure-extruder. Of these, a meat chopper is farina, of the Starting materials is Subjected to the first particularly preferred. kneading, and a Second method in which the entirety of the 40 The pressure applied during pressure-extrusion is prefer Starting materials is Subjected to the first kneading. ably 0.1-100 kg/cm, more preferably 0.3–40 kg/cm, most In the case in which a portion of the Starting materials is preferably 0.5–20 kg/cm'. The pressure-extrusion process Subjected to the first kneading, the "portion of the Starting ing enables manufacture of yeast-leavened foods endowed materials' may be constituted by farina, water, and with excellent volume, external appearance, internal L-ascorbic acid. The amount of farina to be subjected to the 45 Structure, and texture upon eating, while eliminating the Step first kneading is preferably 40-100 wt.%, more preferably of fermentation between the first kneading under atmo 50-100 wt.%, with respect to the entirety of the farina to be Spheric pressure and the Second kneading. This effect is used. The amount of water to be subjected to the first particularly notable when the pressure during the pressure kneading is preferably 40-100 wt. %, more preferably extrusion processing is 0.5–20 kg/cm. The time during 50-95 wt.%, with respect to the entirety of water to be used. 50 which the pressure-extrusion processing is performed is not The amount of L-ascorbic acid to be subjected to the first particularly limited. Preferably, the pressure-extrusion pro kneading is preferably the entirety of L-ascorbic acid to be cessing time is 5-120 Seconds, and a processing time of used. According to the present invention, Since no fermen 10-60 seconds is particularly preferred. The temperature at tation Step is required between the first kneading and the which the pressure-extrusion processing is performed is Second kneading, yeast need not be included in the above 55 preferably about the same as the kneading temperature. mentioned "portion of the Starting materials.” After completion of the first kneading under reduced The kneading machine is not particularly limited, So long preSSure, or after preSSure-extrusion which is performed as it is usable for the manufacture of yeast-leavened foods. Subsequent to the first kneading under atmospheric pressure, For example, there may be used a vertical mixer, a horizontal the remaining Starting materials are added and the Second mixer, an ArtfeX mixer, a Slant mixer, a Tweedy mixer, a 60 kneading is performed, to thereby prepare kneaded dough. Spiral mixer, or a Stephen mixer. Among the remaining Starting materials, oils and fats, Such The first kneading is performed under reduced pressure or as shortening, may be added at any time during the Second atmospheric pressure. In the case in which the first kneading kneading. Conditions for the Second kneading may be is performed under reduced pressure, the pressure of the appropriately determined in accordance with the type of the ambient air (atmosphere) is preferably not higher than 600 65 yeast-leavened food to be produced. Preferably, 2-step mmHg, more preferably not higher than 450 mmHg, most kneading is performed; first low-Speed kneading, then high preferably not higher than 300 mmHg. When the first Speed kneading. According to the method of the present US 6,399,120 B1 S 6 invention, yeast-leavened foods endowed with excellent Spheric pressure and the Second kneading. This effect is properties in terms of Volume, internal Structure, and texture particularly notable when the pressure during the pressure upon eating can be obtained without performance of a extrusion processing is 0.5–20 kg/cm. The time and tem fermentation Step between the first and the Second kneading, perature for the pressure-extrusion processing are the same leading to cutting of the manufacture time. as those described in relation to the case in which a portion The obtained kneaded dough is Subjected to customary of the Starting materials is Subjected to the first kneading. StepS as needed: a certain period of floor time, cutting, After completion of the first kneading under reduced rolling, a certain period of bench time, and forming. The preSSure, or after preSSure-extrusion which is performed thus-formed kneaded mixture is fermented to thereby yield Subsequent to the first kneading under atmospheric pressure, the dough for preparing yeast-leavened foods. The fermen the Second kneading is performed. Conditions for the Second tation Step corresponds to proofing performed in the manu kneading are the same as those for the Second kneading facture of ordinary bread. Conditions for fermentation may described in relation to the case in which a portion of the be appropriately determined in accordance with the type of Starting materials is Subjected to the two-step kneading. The the yeast-leavened food; for example, in the case of the obtained kneaded dough is Subjected to customary Steps, manufacture of bread, a temperature of 30-45 C. and a 15 Such as a bench time, as needed, followed by fermentation. humidity of 75-95%, in the case of the manufacture of The method for the manufacture of a frozen dough for yeast-leavened doughnuts, a temperature of 30–45 C. and a preparing yeast-leavened foods comprises freezing of the above-prepared kneaded dough. The kneaded dough to be humidity of 50–70%, and in the case of the manufacture of frozen may be dough prepared by the method in which a Chinese-type manju, a temperature of 50-60 C. and a portion of the Starting materials is Subjected to kneading, or humidity of 40–60%. dough prepared by the method in which all the Starting After completion of fermentation, the dough is processed materials are together Subjected to the first kneading. From with heat, yielding a yeast-leavened food. The method for the Viewpoint of improvement in quality of yeast-leavened processing with heat may be Suitably Selected in accordance foods, the kneaded dough is preferably frozen rapidly in a with the type of the yeast-leavened food. For example, freezer or like apparatus at a temperature of -30°C. or less. breads may be produced through baking for 15-60 minutes 25 The Storage temperature after the food products have been in an oven set at 190-250 C., yeast-leavened doughnuts rapidly frozen is not particularly limited, So long as the may be produced through deep- for 0.5-10 minutes at frozen State of the products can be Satisfactorily maintained. 160-210 C., and Chinese-type manju may be produced Also, in the production of yeast-leavened foods, which through Steaming for 1-15 minutes with water vapor of requires, for example, floor time, cutting, rolling, and bench 90-120° C. time, freezing of kneaded dough is preferably performed after the dough has undergone these Steps, So as to facilitate Next, the method of Subjecting all the Starting materials to fermentation, processing with heat, and other Steps which the first kneading will be described. In this method, oils and are to be performed after thawing of the frozen dough. When fats, Such as shortening, may be added at any time during the frozen dough is thawed preferably at room temperature and course of the first kneading. The kneading machine may be 35 is then Subjected to fermentation and thermal processing, the same one used for performing the method in which a there can be obtained yeast-leavened foods endowed with portion of the Starting materials is Subjected to the first almost the same excellent quality as obtainable from kneading. When kneading is performed under reduced unfrozen, fresh dough. pressure, the pressure of the ambient air (atmosphere) is EXAMPLES preferably not higher than 600 mmHg, more preferably not 40 higher than 450 mmHg, most preferably not higher than 300 The present invention will next be described in detail by mmHg. When the kneading is performed under reduced way of examples, which should not be construed as limiting preSSure, yeast-leavened foods endowed with excellent the invention thereto. properties-in terms of Volume, internal Structure, texture upon eating, and So on-can be produced without the need 45 Example 1 of a Subsequent pressure-extruding Step and without perfor Batch loaves were prepared through kneading, under mance of fermentation between kneading under reduced preSSure, of a portion of the Starting materials. preSSure and kneading under atmospheric preSSure. This To 70 parts by weight of wheat flour (CAMELLIA, effect is particularly notable when the pressure is 300 mmHg product of Nisshin Flour Milling Co.; crude protein content: or less. To create Such a reduced pressure, a vacuum pump 50 11.8 wt.%, this wheat flour was also used in the Subsequent may be employed. Examples) were added 40 parts by weight of water and The kneading conditions, including the revolutions-per 0.002 parts by weight of L-ascorbic acid, and the resultant minute (speed) of mixer, mixing time, and mixing mixture was kneaded for 2 minutes at low speed, then for 2 temperature, are appropriately determined in accordance minutes at high Speed, both under atmospheric pressure. The with the type of yeast-leavened food. Preferable kneading 55 kneaded mixture was fed into a pressure-extruder (“MEAT conditions are the same as those described for the case in CHOPPERLC 12 S1,” manufactured by Hitachi Koki K.K., which a portion of the Starting materials is Subjected to the this extruder was also used in the Subsequent Examples) for mincing. To the minced mixture were added the following first kneading. ingredients: wheat flour (30 parts by weight), yeast In the case in which the first kneading is performed under (“REGULAR YEAST,” product of Oriental Yeast Kogyo atmospheric pressure, the pressure applied during the Sub 60 K.K., this yeast was also used in the Subsequent Examples) sequent pressure-extruding is preferably 0.1-100 kg/cm, (3.5 parts by weight), table Salt (2 parts by weight), Sugar (6 more preferably 0.3–40 kg/cm, most preferably 0.5-20 parts by weight), skim milk (3 parts by weight), and water kg/cm. The pressure-extrusion processing enables manu (27 parts by weight). The resultant mixture was kneaded for facture of yeast-leavened foods endowed with excellent 2 minutes at low speed, then for 5 minutes at high Speed, properties in terms of Volume, external appearance, internal 65 both under atmospheric pressure. Four parts by weight of Structure, and texture upon eating, while eliminating the Step shortening were added thereto, followed by kneading for 3 of fermentation between the first kneading under atmo minutes at high speed, to thereby yield 27 C. bread dough. US 6,399,120 B1 7 8 After expiry of a floor time of 30 minutes, the bread dough was cut into portions of 250 g, and rolled. A bench time of TABLE 1-continued 20 minutes was effected, followed by forming with a molder, and fermentation at 38 C. at a humidity of 85%. The Evaluation item Rating Remarks thus-obtained dough was baked for 30 minutes in a 210 d C. 5 Internal structure 5 points Open grain with extremely thin cell oven, to thereby yield batch loaves. walls 4 points Open grain with very thin cell walls 3 points Open grain with thin cell walls Comparative Example 1. 2 points Compact grain with slightly thick cell walls Batch loaves were prepared through the Straight method. 10 1 poin Compact grain with thick cell walls The following ingredients were added to 100 parts by TexteXte 54 poi N tinyExt lw softSO weight of wheat flour: L-ascorbic acid (0.002 parts by 3 points Soft weight), yeast (3.5 parts by weight), table Salt (2 parts by 2 points Slightly firm weight), Sugar (6 parts by weight), skim milk (3 parts by 1 point Firm weight), and water (67 parts by weight). The resultant 15 Eating qualities points tly t and moist mixture was kneaded for 4 minutes at low speed, then for 5 3 N SR and anOS minutes at high Speed, both under atmospheric pressure. 2 points Slightly tough and crumbly Shortening (4 parts by weight) was added thereto, followed 1 poin Tough and crumbly by kneading for 2 minutes at low speed, then 5 minutes at high speed, to thereby yield 27 C. bread dough. The 20 Subsequent proceSS was similar to that of Example 1, and batch loaves were obtained. TABLE 2 Comparative Comparative Comparative Example 2 Example 1 Example 1 Example 2 25 Batch loaves were prepared through the Straight method. QualityVolume of breadExternal (cc) 21OO4.8 19503.8 19603.6 To 70 parts by weight of wheat flour were added water (40 evaluation character parts by weight) and L-ascorbic acid (0.002 parts by Real 4.6 4.0 3.8 weight). The resultant mixture was kneaded for 2 minutes at Structure low speed, then for 2 minutes at high Speed, both under 30 Texture 4.8 3.6 3.8 atmospheric pressure. To the kneaded mixture, the following Eating 4.2 3.4 3.6 ingredients were added: wheat flour (30 parts by weight), qualities o o yeast (3.5 parts by Weight), table Salt (2 parts by Weight), Overall 18.4 14.8 14.8 Sugar (6 parts by weight), skim milk (3 parts by weight), and evaluation water (27 parts by weight). The resultant mixture was 35 kneaded for 2 minutes at low Speed, then for 5 minutes at high speed, both under atmospheric pressure. Shortening (4 As compared with the batch loaves of Comparative parts by weight) was added thereto, followed by kneading Examples 1 or 2, those of Example 1 exhibited a remarkable for 3 minutes at high speed, to thereby yield 27 C. bread volume, and were found to be endowed with excellent dough. 40 properties in terms of external characteristics, internal The Subsequent process was similar to that of Example 1, Structure, texture, and eating qualities: among these four and batch loaves were obtained. evaluation items, the external characteristics and texture were particularly excellent. The eating qualities were also Test Example 1 improved. These results confirm the effect of the method of 45 the present invention. After measurement of the volume of each of the batch loaves obtained in Example 1 and Comparative Examples 1 Example 2 and 2, the external appearance, internal Structure, tactile An-pan buns (Sweet bean-paste buns) were prepared Sensation, and texture upon eating were evaluated by 10 through kneading, under preSSure, a portion of the Starting panelists. The evaluation Standards are shown in Table 1. 50 materials. The Volume of each loaf, and averaged ratings of respective To 70 parts by weight of wheat flour were added water (40 evaluation items are shown in Table 2. Overall evaluation of parts by weight) and L-ascorbic acid (0.002 parts by each loaf, which is represented by a total of the averaged weight), and the resultant mixture was kneaded for 2 min ratings assigned to all evaluation items, is shown in Table 2. utes at low Speed, then for 2 minutes at high Speed, both 55 under atmospheric pressure. The kneaded mixture was fed TABLE 1. into a preSSure-extruder for mincing. To the minced mixture were added the following ingredients: wheat flour (30 parts Evaluation item Rating Remarks by weight), yeast (5 parts by weight), table Salt (1.2 parts by External 5 points Very smooth crust; extremely good weight), Sugar (20 parts by weight), skim milk (3 parts by characteristics volume; golden baked color 60 4 points Smooth crust; very good volume; close weight), whole egg (10 parts by weight), and water (7 parts to golden baked color by weight). The resultant mixture was kneaded for 4 minutes 3 points Slight lack of smoothness; good at low Speed, then for 5 minutes at high Speed, both under volume; slightly dull baked color atmospheric pressure. Shortening (10 parts by weight) was 2 points Slightly rough crust; slightly poor volume; dull baked color added thereto, followed by kneading for 5 minutes at high 1 point Rough crust; poor volume; dark baked 65 Speed, to thereby yield 28C. an-pan dough. After expiry of color a floor time of 40 minutes, the an-pan dough was cut into portions of 50 g, and rolled. Abench time of 20 minutes was US 6,399,120 B1 9 10 effected, and Subsequently, an (Sweet bean paste) was by weight), yeast (5 parts by weight), table Salt (1.8 parts by encased in the dough and allowed to ferment at 38 C. and weight), Sugar (10 parts by weight), skim milk (3 parts by a humidity of 85%. The thus-obtained an-encasing dough weight), whole egg (10 parts by weight), and water (8 parts was baked for 10 minutes in a 200° C. oven, to thereby yield by weight). The resultant mixture was kneaded for 2 minutes an-pan buns. at low Speed, then for 5 minutes at high Speed, both under atmospheric pressure. Shortening (10 parts by weight) was Comparative Example 3 added thereto, followed by kneading for 5 minutes at high speed, to thereby yield 26 C. butter roll dough. After expiry An-pan buns (Sweet bean-paste bun) were prepared of a floor time of 20 minutes, the butter roll dough was cut through the Straight method. into portions of 40 g, and rolled. Abench time of 20 minutes To 100 parts by weight of wheat flour, the following was effected, and Subsequently, each portion of the dough ingredients were added: L-ascorbic acid (0.002 parts by was rolled. Then each portion of the dough was completely weight), yeast (5 parts by weight), table Salt (1.2 parts by frozen within 30 minutes in a rapid freezer (-40 C.) and weight), Sugar (20 parts by weight), skim milk (3 parts by stored in a freezer at a temperature of -20° C. After three weight), whole egg (10 parts by weight), and water (47 parts months, each frozen portion of the butter roll dough was by weight). The resultant mixture was kneaded for 5 minutes 15 placed on a baking sheet, thawed for 60 minutes at room at low Speed, then for 6 minutes at high Speed, both under temperature, and allowed to ferment for 40 minutes at 35 C. atmospheric pressure shortening (10 parts by weight) was and a humidity of 80%. The thus-obtained portions of butter added thereto, followed by kneading for 2 minutes at low roll dough were baked for 10 minutes in a 200 C. oven, to speed, then 5 minutes at high speed, to thereby yield 28 C. thereby yield butter rolls. an-pan dough. The Subsequent proceSS was similar to that of Example 2, and an-pan buns were obtained. Comparative Example 4 Test Example 2 Butter roll dough was prepared through the Straight method, and the dough was frozen. Butter rolls were pre For each of the an-pan buns obtained in Example 2 and pared from the frozen dough. Comparative Example 3, the external characteristics, inter 25 To 100 parts by weight of wheat flour, the following nal Structure, texture, and eating qualities were evaluated in ingredients were added: L-ascorbic acid (0.002 parts by a manner Similar to that of Test Example 1. The averaged weight), yeast (5 parts by weight), table Salt (1.8 parts by ratings of respective evaluation items are shown in Table 3. weight), Sugar (10 parts by weight), skim milk (3 parts by Overall evaluation of each bun, which is represented by a weight), whole egg (10 parts by weight), and water (48 parts total of the averaged ratings assigned to all the evaluation by weight). The resultant mixture was kneaded for 2 minutes items, is shown in Table 3. at low Speed, then for 6 minutes at high Speed, both under atmospheric pressure. Shortening (10 parts by weight) was TABLE 3 added thereto, followed by kneading for 2 minutes at low Comparative speed, then 5 minutes at high speed, to thereby yield 26 C. Example 2 Example 3 35 butter roll dough. The Subsequent proceSS was Similar to that of Example 3, and butter rolls were obtained. Quality External 4.8 3.6 evaluation character Test Example 3 istics Internal 4.6 3.2 After measurement of the volume of each of the butter Structure 40 rolls obtained in Example 3 and Comparative Example 4, the Texture 4.8 3.8 Eating 4.9 3.6 external characteristics, internal Structure, texture, and eat qualities ing qualities were evaluated in a manner Similar to that of Test Example 1. The volume of each butter roll, and aver Overall 19.1 14.2 aged ratings of respective evaluation items are shown in evaluation 45 Table 4. Overall evaluation of each butter roll, which is represented by EL total of the averaged ratings assigned to AS compared with the buns of Comparative Example 3, all the evaluation items, is shown in Table 4. those of Example 2 were found to be endowed with excellent properties in terms of external characteristics, internal TABLE 4 Structure, texture, and eating qualities: among these four 50 Comparative evaluation items, the external characteristics, texture, and Example 3 Example 4 eating qualities were found to be particularly excellent. Also, Volume of bread (cc) 190 165 the internal Structure was noticeably improved. These results Quality External 4.4 3.8 confirm the effect of the method of the present invention. evaluation character 55 istics Example 3 Internal 4.2 3.2 Structure Butter roll dough was prepared through kneading, under Texture 4.6 3.0 preSSure, a portion of the Starting materials, and frozen. Eating 4.0 2.8 Through use of the resultant frozen dough, butter rolls were qualities produced. 60 To 70 parts by weight of wheat flour were added water (40 Overall 17.2 12.8 parts by weight) and L-ascorbic acid (0.002 parts by evaluation weight), and the resultant mixture was kneaded for 2 min utes at low Speed, then for 2 minutes at high Speed, both As compared with the butter rolls of Comparative under atmospheric preSSure. The kneaded mixture was fed 65 Example 4, those of Example 3 were found to be endowed into a preSSure-extruder for mincing. To the minced mixture with excellent properties in terms of external characteristics, were added the following ingredients: wheat flour (30 parts internal Structure, texture, and eating qualities: among these US 6,399,120 B1 11 12 four evaluation items, the texture was particularly excellent. volume, and were found to be endowed with excellent Also, the eating qualities was noticeably improved. These properties in terms of external characteristics, internal results confirm that yeast-leavened foods of excellent quality Structure, texture, and eating qualities: among these four can be obtained through use of the frozen dough prepared by evaluation items, the internal Structure and texture were the method of the present invention. particularly excellent. These results confirm the effect of the Example 4 method of the present invention. Batch loaves were prepared through kneading, under Example 5 preSSure, the entirety of the Starting materials. Batch loaves were prepared through kneading, under To 100 parts by weight of wheat flour, the following reduced pressure, a portion of the Starting materials. ingredients were added: L-ascorbic acid (0.002 parts by weight), yeast (3.5 parts by weight), table Salt (2 parts by To 70 parts by weight of wheat flour was added water (40 weight), Sugar (6 parts by weight), skim milk (3 parts by parts by weight), followed by kneading for 10 minutes at weight), shortening (4 parts by weight), and water (67 parts low speed under a pressure of 300 mmHg to thereby prepare by weight). The resultant mixture was kneaded for 2 minutes 15 a 24 C. kneaded mixture. To the kneaded mixture, the at low Speed, then for 2 minutes at high Speed, both under following ingredients were added: wheat flour (30 parts by atmospheric pressure. Shortening (4 parts by weight) was weight), yeast (3 parts by weight), table Salt (2 parts by added thereto, followed by kneading for 3 minutes at high weight), Sugar (6 parts by weight), skim milk (3 parts by Speed. The kneaded mixture was fed into a preSSure-extruder weight), and water (27 parts by weight). The resultant for mincing. The minced mixture was kneaded for 2 minutes mixture was kneaded for 2 minutes at low speed, then for 5 at low speed, then for 8 minutes at high Speed, to thereby minutes at high Speed, both under atmospheric pressure. yield 27 C. bread dough. The subsequent process was Shortening (4 parts by weight) was added thereto, followed Similar to that of Example 1, and batch loaves were obtained. by kneading for 3 minutes at high speed, to thereby yield 27 C. bread dough. After expiry of a floor time of 20 minutes, Comparative Example 5 25 the bread dough was cut into portions of 250 g, and rolled. A bench time of 20 minutes was effected, followed by Batch loaves were prepared through the Straight method. forming with a molder, and fermentation at 38 C. and a To 100 parts by weight of wheat flour, the following ingredients were added: L-ascorbic acid (0.002 parts by humidity of 85%. The thus-obtained dough was baked for 30 weight), yeast (3.5 parts by weight), table Salt (2 parts by minutes in a 210 C. oven, to thereby yield batch loaves. weight), Sugar (6 parts by weight), skim milk (3 parts by Comparative Example 6 weight), and water (67 parts by weight). The resultant mixture was kneaded for 4 minutes at low speed, then for 5 Batch loaves were prepared through the Straight method. minutes at high Speed, both under atmospheric pressure. To 100 parts by weight of wheat flour, the following Shortening (4 parts by weight) was added thereto, followed ingredients were added; yeast (3 parts by weight), table Salt by kneading for 2 minutes at low speed, then for 5 minutes 35 (2 parts by weight), Sugar (6 parts by weight), skim milk (3 at high speed, to thereby yield 27 C. bread dough. The parts by weight), and water (67 parts by weight). The Subsequent proceSS was similar to that of Example 1, and resultant mixture was kneaded for 4 minutes at low Speed, batch loaves were obtained. then for 5 minutes at high Speed, both under atmospheric Test Example 4 pressure. Shortening (4 parts by weight) was added thereto, 40 followed by kneading for 2 minutes at low Speed, then for After measurement of the volume of each of the batch 5 minutes at high speed, to thereby yield 27 C. bread dough. loaves obtained in Example 4 and Comparative Example 5, The Subsequent process was similar to that of Example 5, the external characteristics, internal Structure, texture, and and batch loaves were obtained. eating qualities were evaluated in a manner Similar to that of Test Example 1. The Volume of each loaf, and averaged 45 Comparative Example 7 ratings of respective evaluation items are shown in Table 5. Overall evaluation of each loaf, which is represented by a Batch loaves were prepared through the Straight method. total of the averaged ratings assigned to all the evaluation To 70 parts by weight of wheat flour was added water (40 items, is shown in Table 5. parts by weight), followed by kneading for 10 minutes at 50 low speed under atmospheric preSSure to thereby prepare TABLE 5 24 C. kneaded mixture. To the kneaded mixture, the fol lowing ingredients were added: wheat flour (30 parts by Comparative weight), yeast (3 parts by weight), table Salt (2 parts by Example 4 Example 5 weight), Sugar (6 parts by weight), skim milk (3 parts by Volume of bread (cc) 2050 1950 55 weight), and water (27 parts by weight). The resultant Quality External 4.6 3.8 evaluation character mixture was kneaded for 2 minutes at low speed, then for 5 istics minutes at high Speed, both under atmospheric pressure. Internal 4.8 4.0 Shortening (4 parts by weight) was added thereto, followed Structure by kneading for 3 minutes at high speed, to thereby yield 27 Texture 4.8 3.6 Eating 4.4 3.4 60 C. bread dough. The Subsequent process was similar to that qualities of Example 5, and batch loaves were obtained.

Overall 18.6 14.8 Test Example 5 evaluation After measurement of the volume of each of the batch 65 loaves obtained in Example 5 and Comparative Examples 6 As compared with the batch loaves of Comparative and 7, the external characteristics, internal Structure, texture, Example 5, those of Example 4 exhibited a remarkable and eating qualities were evaluated in a manner Similar to US 6,399,120 B1 13 14 that of Test Example 1. The volume of each loaf, and at low Speed, then for 6 minutes at high Speed, both under averaged ratings of respective evaluation items are shown in atmospheric pressure. Shortening (10 parts by weight) was Table 6. Overall evaluation of each loaf, which is repre added thereto, followed by kneading for 2 minutes at low Sented by a total of the averaged ratings assigned to all the speed, then 5 minutes at high speed, to thereby yield 28 C. evaluation items, is shown in Table 6. an-pan dough. The Subsequent proceSS was similar to that of Example 6, and an-pan buns were obtained. TABLE 6 Test Example 6 Comparative Comparative Example 5 Example 6 Example 7 For each of the an-pan buns obtained in Example 6 and Comparative Example 8, the external characteristics, inter Volume of bread (cc) 2060 1840 1850 Quality External 4.6 3.4 3.4 nal Structure, texture, and eating qualities were evaluated in evaluation character a manner Similar to that of Test Example 1. The averaged istics ratings of respective evaluation items are shown in Table 7. Internal 4.8 3.8 3.6 Overall evaluation of each bun, which is represented by a Structure 15 total of the averaged ratings assigned to all the evaluation Texture 4.4 3.8 3.6 Eating 5.0 3.2 3.4 items, is shown in Table 7. qualities TABLE 7 Overall 18.8 14.2 14.O evaluation Comparative Example 6 Example 8 As compared with the batch loaves of Comparative Quality External 4.8 3.6 evaluation character Examples 6 and 7, those of Example 5 exhibited a remark istics able volume, and were found to be endowed with excellent Internal 4.6 3.2 25 properties in terms of external characteristics, internal Structure Structure, texture, and eating qualities: among these four Texture 4.8 3.8 Eating 4.9 3.0 evaluation items, the internal Structure and eating qualities qualities were particularly excellent. Also, the external characteristics was noticeably improved. These results confirm the effect of Overall 19.1 13.6 the method of the present invention. evaluation Example 6 AS compared with the buns of Comparative Example 8, An-pan buns (Sweet bean-paste buns) were prepared those of Example 6 were found to be endowed with excellent through kneading, under reduced pressure, a portion of the 35 properties in terms of external characteristics, internal Starting materials. Structure, texture, and eating qualities: among these four To 70 parts by weight of wheat flour were added water (40 evaluation items, the external characteristics, internal parts by weight) and L-ascorbic acid (0.002 parts by Structure, and eating qualities were noticeably improved. weight), followed by kneading for 10 minutes at low speed These results confirm the effect of the method of the present under a pressure of 300 mmHg to thereby prepare a 24 C. 40 invention. kneaded mixture. To the kneaded mixture, the following ingredients were added: wheat flour (30 parts by weight), Example 7 yeast (5 parts by weight), table Salt (1.2 parts by weight), Butter roll dough was prepared through kneading, under Sugar (20 parts by weight), skim milk (3 parts by weight), reduced pressure, a portion of the Starting materials, and the whole egg (10 parts by weight), and water (7 parts by 45 dough was frozen. Butter rolls were produced from the weight). The resultant mixture was kneaded for 4 minutes at frozen dough. low speed, then for 5 minutes at high Speed, both under To 70 parts by weight of wheat flour were added water (40 atmospheric pressure. Shortening (10 parts by weight) was parts by weight) and L-ascorbic acid (0.002 parts by added thereto, followed by kneading for 5 minutes at high weight), followed by kneading for 10 minutes at low speed Speed, to thereby yield 28C. an-pan dough. After expiry of 50 under a pressure of 300 mmHg to thereby prepare a 24 C. a floor time of 30 minutes, the an-pan dough was cut into kneaded mixture. To the kneaded mixture, the following portions of 50 g, and rolled. Abench time of 20 minutes was ingredients were added: wheat flour (30 parts by weight), effected, and Subsequently, an (Sweet bean paste) was yeast (5 parts by weight), table Salt (1.8 parts by weight), encased in the dough and allowed to ferment at 38 C. and Sugar (10 parts by weight), skim milk (3 parts by weight), a humidity of 85%. The thus-obtained an-encasing dough 55 whole egg (10 parts by weight), and water (8 parts by was baked for 10 minutes in a 200° C. oven, to thereby yield weight). The resultant mixture was kneaded for 2 minutes at an-pan buns. low speed, then for 5 minutes at high Speed, both under Comparative Example 8 atmospheric pressure. Shortening (10 parts by weight) was added thereto, followed by kneading for 5 minutes at high An-pan buns (Sweet bean-paste buns) were prepared 60 speed, to thereby yield 26 C. butter roll dough. After expiry through the Straight method. of a floor time of 20 minutes, the butter roll dough was cut To 100 parts by weight of wheat flour, the following into portions of 40 g, and rolled. Abench time of 20 minutes ingredients were added: L-ascorbic acid (0.002 parts by was effected, and Subsequently, each portion of the dough weight), yeast (5 parts by weight), table Salt (1.2 parts by was rolled. Subsequently, each portion of the dough was weight), Sugar (20 parts by weight), skim milk (3 parts by 65 completely frozen in 30 minutes in a rapid freezer (-40 C.) weight), whole egg (10 parts by weight), and water (47 parts and stored in a freezer at a temperature of -20°C. After three by weight). The resultant mixture was kneaded for 5 minutes months, each frozen portion of the butter roll dough was US 6,399,120 B1 15 16 placed on a baking sheet, thawed for 60 minutes at room To 100 parts by weight of wheat flour, the following temperature, and allowed to ferment for 40 minutes at 35 C. ingredients were added: yeast (3 parts by weight), table Salt and a humidity of 80%. The thus-obtained portions of butter (2 parts by weight), Sugar (6 parts by weight), skim milk (3 roll dough were baked for 10 minutes in a 200 C. oven, to parts by weight), shortening (4 parts by weight), and water thereby yield butter rolls. (67 parts by weight), followed by kneading for 10 minutes at low speed under a pressure of 300 mmHg to thereby Comparative Example 9 prepare a 24 C. kneaded mixture. The kneaded mixture was kneaded for 2 minutes at low Speed, then for 8 minutes at Butter roll dough was prepared through the Straight high Speed, both under atmospheric preSSure, to thereby method, and the dough was frozen. Butter rolls were pro yield 27 C. bread dough. The subsequent process was duced from the frozen dough. similar to that of Example 5, and batch loaves were obtained. To 100 parts by weight of wheat flour, the following ingredients were added: L-ascorbic acid (0.002 parts by Comparative Example 10 weight), yeast (5 parts by weight), table Salt (1.8 parts by weight), Sugar (10 parts by weight), skim milk (3 parts by 15 Batch loaves were prepared through the Straight method. weight), whole egg (10 parts by weight), and water (48 parts To 100 parts by weight of wheat flour, the following by weight). The resultant mixture was kneaded for 2 minutes ingredients were added: yeast (3 parts by weight), table Salt at low Speed, then for 6 minutes at high Speed, both under (2 parts by weight), Sugar (6 parts by weight), skim milk (3 atmospheric pressure. Shortening (10 parts by weight) was parts by weight), shortening (4 parts by weight), and water added thereto, followed by kneading for 2 minutes at low (67 parts by weight). The resultant mixture was kneaded for speed, then 5 minutes at high speed, to thereby yield 26 C. 6 minutes at low speed, then for 8 minutes at high Speed, butter roll dough. The Subsequent process was Similar to that both under atmospheric pressure, to thereby yield 27 C. of Example 7, and butter rolls were obtained. bread dough. The Subsequent proceSS was similar to that of Example 5, and batch loaves were obtained. Test Example 7 25 Test Example 8 After measurement of the volume of each of the butter rolls obtained in Example 7 and Comparative Example 9, the After measurement of the volume of each of the batch external characteristics, internal Structure, texture, and eat loaves obtained in Example 8 and Comparative Example 10, ing qualities were evaluated in a manner Similar to that of the external characteristics, internal Structure, texture, and Test Example 1. The volume of each butter roll, and aver eating qualities were evaluated in a manner Similar to that of aged ratings of respective evaluation items are shown in Test Example 1. The Volume of each loaf, and averaged Table 8. Overall evaluation of each butter roll, which is ratings of respective evaluation items are shown in Table 9. represented by a total of the averaged ratings assigned to all Overall evaluation of each loaf, which is represented by a the evaluation items, is also shown in Table 8. 35 total of the averaged ratings assigned to all the evaluation items, is also shown in Table 9. TABLE 8 TABLE 9 Comparative Example 7 Example 9 Comparative 40 Example 8 Example 10 Volume of bread (cc) 185 160 Quality External 4.6 3.4 Volume of bread (cc) 2040 18OO evaluation character Quality External 4.4 3.4 istics evaluation character Internal 4.4 2.8 istics Structure 45 Internal 4.8 3.6 Texture 4.2 3.8 Structure Eating 4.0 3.0 Texture 4.6 3.6 qualities Eating 4.8 3.2 qualities Overall 17.2 13.0 evaluation 50 Overall 18.6 13.8 evaluation As compared with the butter rolls of Comparative Example 9, those of Example 7 were found to exhibit a As compared with the batch loaves of Comparative remarkable volume, and to be endowed with excellent Example 10, those of Example 8 were found to be endowed properties in terms of external characteristics, internal 55 with excellent properties in terms of external characteristics, Structure, texture, and eating qualities: among these four internal Structure, texture, and eating qualities: among these evaluation items, the external characteristics was particu four evaluation items, the eating qualities were noticeably larly excellent. Also, the internal Structure was noticeably improved. These results confirm the effect of the method of improved. These results confirm that yeast-leavened foods the present invention. of excellent quality can be obtained through use of the 60 frozen dough prepared by the method of the present inven INDUSTRIAL APPLICABILTY tion. The method according to the present invention facilitates Example 8 manufacture of dough for preparing yeast-leavened foods 65 endowed with excellent quality in terms of Volume, external Batch loaves were prepared through kneading, under characteristics, internal Structure, eating qualities, etc.; and reduced pressure, the entirety of the Starting materials. Such dough in a frozen State. US 6,399,120 B1 17 18 What is claimed is: 12. The method according to claim 10, wherein said 1. A method of manufacturing dough for yeast-leavened Starting material comprises 1% weight to 10% weight of Said foods, which comprises: yeast. 13. The method according to claim 1, wherein said (1) (i) kneading a portion of starting materials comprising fermentation comprises incubating at a temperature of rang at least farina under reduced pressure to form a kneaded ing from 30° C. to 60° C. and a humidity ranging from 40% maSS, or to 95%. (ii) kneading a portion of starting materials comprising 14. The method according to claim 1, further comprising at least farina under atmospheric pressure and Sub heat processing after Said fermenting. Sequently extruding the kneaded mixture under pres 15. The method according to claim 14, wherein said heat Sure to form an extruded mass, 1O processing is performed at a temperature ranging from 90 (2) adding remaining starting materials to said kneaded C. to 250° C. mass or said extruded mass and further kneading under 16. The method according to claim 1, wherein a yeast is atmospheric pressure to obtain kneaded dough; and added to said remaining starting materials of step (2). then 17. The method according to claim 16, wherein said yeast 15 is either fresh yeast or dry yeast. (3) fermenting said kneaded dough, wherein Said kneaded 18. The method according to claim 16, wherein said dough further comprises a yeast. Starting material comprises 1% weight to 10% weight of Said 2. A method of manufacturing dough for yeast-leavened yeast. foods, which comprises: 19. The method according to claim 2, wherein kneading (1) (i) kneading an entirety of starting materials compris under reduced pressure is performed at a reduced preSSure of ing at least farina under reduced preSSure to form a not greater than 600 mmHg. kneaded mass, or 20. The method according to claim 2, wherein said (ii) kneading an entirety of starting materials compris Starting materials further comprise L-ascorbic acid. ing at least farina under atmospheric pressure and 21. The method according to claim 20, wherein said Subsequently extruding the kneaded mixture under 25 L-ascorbic acid ranges from 5 to 100 ppm with respect to the preSSure to form an extruded mass, entirety of the farina. 22. The method according to claim 2, wherein the extru (2) Subsequently kneading Said kneaded mass or said Sion under preSSure is performed at a preSSure ranging from extruded mass under atmospheric pressure to obtain 0.1 to 100 kg/cm. kneaded dough; and then 23. The method according to claim 2, wherein Said Staring (3) fermenting said kneaded dough, wherein Said kneaded material comprises 30% weight to 95% weight of said dough further comprises a yeast. farina. 3. The method according to claim 1, wherein kneading 24. The method according to claim 2, wherein Said farina under reduced pressure is performed at a reduced pressure of is selected from the group consisting of wheat flour, rice not greater than 600 mmHg. flour, barley flour, oat flour, corn flour, barnyard millet flour, 4. The method according to claim 1, wherein Said Starting 35 millet flour, Sorghums flour, and common millet flour. materials further comprise L-ascorbic acid. 25. The method according to claim 2, wherein said 5. The method according to claim 1, wherein the extrusion Starting materials further comprise a yeast. under pressure is performed at a pressure ranging from 0.1 26. The method according to claim 25, wherein said yeast to 100 kg/cm. is either fresh yeast or dry yeast. 6. The method according to claim 1, which further com 40 27. The method according to claim 25, wherein said prises freezing the kneaded dough. Starting material comprises 1% weight to 10% weight of Said 7. The method according to claim 4, wherein said yeast. L-ascorbic acid ranges from 5 to 100 ppm with respect to the 28. The method according to claim 2, wherein said entirety of the farina. fermentation comprises incubating at a temperature of rang 8. The method according to claim 1, wherein Said Staring 45 ing from 30° C. to 60° C. and a humidity ranging from 40% material comprises 30% weight to 95% weight of said to 90%. farina. 29. The method according to claim 2, further comprising 9. The method according to claim 1, wherein said farina heat processing after Said fermenting. is Selected from the group consisting of wheat flour, rice 30. The method according to claim 29, wherein said heat flour, barley flour, oat flour, corn flour, barnyard millet flour, 50 processing is performed at a temperature ranging from 90 millet flour, Sorghums flour, and common millet flour. C. to 250° C. 10. The method according to claim 1, wherein a yeast is 31. The method according to claim 2, which further added to said Starting materials in step (1)(i) or step (1)(ii). comprises freezing the kneaded dough. 11. The method according to claim 10, wherein said yeast is either fresh yeast or dry yeast. k k k k k