JP2001299259A - Method for producing bread powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread powders excellent in sharpness and uniform in length of each piece, and capable of obtaining high-quality bread powder products. SOLUTION: The bread crumb is produced by the following process: a bead crumb material based on wheat flour is kneaded and fermented into a bread dough, which is then divided into small pieces, each of which is rounded, put to interim fermentation, and then degassed to form a disk-shaped bread dough (a), which, in turn, is curled to bar shape, to form a bar-shaped bread dough b, which is then subjected to twisting treatment several times under spreading so that the twisted state becomes nearly uniform to produce a twisted bar- shaped bread dough c, both ends of which are tied to each other into a cord-like bread dough d so as to not to return the twisted state of the dough c, and the bread dough d thus obtained is then packed in a bread form e so that the longitudinal direction of the bread dough d is turned vertically, followed by conducting a secondary fermentation, baking, cooling and then crushing treatments.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a sword stand-out.
More specifically, a method of producing bread crumbs having an excellent shape, more specifically, forming bread dough into a bar shape, twisting the bar dough several times so that the twist of the bar dough is substantially uniform, and baking the obtained twisted bar dough in a state where the twist does not return. By filling in the mold,
The present invention relates to a method for producing breadcrumbs with excellent sword standing (conspicuousness) and breadcrumbs obtained by such a production method.

[0002]

2. Description of the Related Art Conventionally, as a general method for producing bread crumbs, bread crumb ingredients mainly composed of wheat flour are kneaded with a mixer, primary fermented, the fermented bread dough is subdivided by a divider, rounded by a rounder, and pulled by a puller. A method of performing intermediate fermentation, degassing with a moulder, curling and shaping into a bar-shaped dough, putting it in a bread mold, secondary fermenting in the bread mold, and then crushing the baked and cooled bread is known. However, the following bread crumb production method is also known.

[0003] Japanese Patent Publication No. 60-52774 discloses a bread-forming material containing water in an amount such that the water content of the powder and the bread-forming material is 38 to 50% by weight, and at least one kind of expanding agent. A step of forming the dough at 30 to 50 ° C., a step of continuously extruding the expanded dough in the form of a string, and a plurality of steps in which the moving speed of the conveyor belt for the continuously formed dough in the form of a string is sequentially increased. Transporting on a conveyor that extends in the longitudinal direction and stretching it 3 to 8 times in the longitudinal direction, and baking while keeping two or more stretched rod-shaped doughs together in a stretched state,
A method for producing bread crumbs, comprising a step of pulverizing the baked bread-like material into powder.

Japanese Patent Application Laid-Open No. 8-204 discloses a method for producing bread crumbs from a raw material mainly composed of wheat flour, yeast, salt, sugar and water. After rolling the dough after re-kneading or the dough after the main kneading in the sponge method into a band-shaped dough, the bar-shaped dough obtained by curling it in a spiral shape is a bread-type short-side direction. A method for producing bread crumbs is described in which the bread is packed in a mold so as to be parallel to the above, and then subjected to secondary fermentation, baking and cooling of the bread in a conventional manner.

Japanese Unexamined Patent Publication No. 11-127806 discloses that bread dough, which is made of wheat flour as a main raw material, added with water as an auxiliary raw material, kneaded and fermented, is continuously supplied at a constant width and thickness, and the dough is sequentially rolled. The stretched and thin sheet is cut at a fixed weight, and the individual dough is rolled up while being strongly pulled and shaped into a one loaf. And secondary fermentation,
A method for producing bread crumbs by crushing baked and cooled bread is described.

[0006]

As described above, conventionally,
It has been known that bread dough is stretched in order to obtain bread crumbs with good sword standing. However, by adding twist to the bread dough, swords are good, and the major axis (a) and the minor axis (b) of individual bread crumbs are obtained. It was not known that breadcrumbs having a large ratio (a / b) were obtained. An object of the present invention is to provide a bread crumb product having excellent sword standing (conspicuousness) and a large ratio (a / b) between the major axis (a) and the minor axis (b) of each bread crumb. An object of the present invention is to provide a method for producing bread crumbs.

[0007]

Means for Solving the Problems The present inventors have conducted sincere studies to solve the above-mentioned problems, and as a result, formed bread dough into a bar shape and made the dough formed into the bar shape to have a substantially uniform twist. The twisted bar-shaped dough obtained should be twisted several times, and the twisted bar-shaped dough obtained should be tied at both ends to form a rope-shaped dough, and then packed into a bread mold in this state. The present invention has been found to provide excellent quality bread crumbs with good sword standing (conspicuousness) and a large ratio (a / b) between the major axis (a) and the minor axis (b) of each bread crumb. It was completed.

That is, according to the present invention, a dough obtained by kneading and kneading a bread crumb material is formed into a rod shape, and the bar-shaped dough is subjected to a twisting process so that the twist is substantially uniform. A method for producing bread crumbs, characterized by baking a dough in a state where a twist-preventing treatment has been applied to a torsion bar-shaped dough so that the torsion does not return (claim 1). The method according to claim 1, wherein the bread dough is obtained by dividing the fermented bread dough into small pieces, rolling the mixture, performing intermediate fermentation, and degassing. 3. The method for producing bread crumbs according to claim 1 or 2, wherein the dough is a bar-shaped bread dough obtained by curling a plate-like bread dough, and a twisting process of the bar-shaped bread dough. , While extending the rod-like bread dough, 1
The method for producing bread crumbs (Claim 4) according to any one of claims 1 to 3, wherein the twisting treatment is performed up to eight times, and the twisting rod-shaped dough is prevented from being twisted back at both ends of the twisted rod-shaped dough. The method for producing bread crumbs (Claim 5) according to any one of claims 1 to 4, wherein the longitudinal direction of the bread dough is perpendicular to the bread mold. The bread crumb production method according to any one of claims 2 to 5 (claim 6), and the bread crumb obtained by the bread crumb production method according to any one of claims 1 to 6, Claim 7).

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material used in the production of bread crumbs in the present invention may be any raw material for bread crumbs made mainly from cereal flour, such as cereal flour, yeast, yeast food, and sugar. , Oil, salt, improver, dairy product, egg, pigment, water and the like can be specifically exemplified, and the mixing ratio of these can also be appropriately selected. Examples of the grain flour include wheat flour (strong flour, medium flour), rye flour, rice flour, corn flour and the like, and flour is preferred. As the yeast, for example, Saccharomyces cerevische
revisiae). Examples of sugars include sucrose, glucose, fructose, granulated sugar, maltose, honey, candy and the like. Dairy products include whole milk, skim milk powder, whole milk powder, condensed milk and the like. Examples of fats and oils include butter, margarine, lard, coconut oil, soybean oil, cottonseed oil, shortening and the like. Examples of the improver include a lactic acid agent. In addition, as a method for preparing the fermented bread dough, a conventionally known preparation method such as a sponge method or a straight method can be employed. As described above, in the bread crumb producing method of the present invention, except for the bread dough forming method, the bread crumb producing process which is usually adopted can be directly employed.

The bread dough used in the present invention is not particularly limited as long as the bread dough is formed into an elongated columnar material such as a bar or a string.
The bread dough is subdivided by a divider, rounded by a rounder, subjected to intermediate fermentation by a puller, degassed by a moulder, and the resulting disk-shaped bread dough is curled by a method such as winding using a net on a conveyor. The bar-shaped dough obtained as described above, the bar-shaped bread dough obtained by curling or one-loaf forming the rolled dough into a sheet, or the above-mentioned Japanese Patent Publication No. 60-527.
As described in Japanese Patent Publication No. 74, there can be mentioned a cord-like bread dough continuously extruded from a kneading extruder, which has a good sword standing and has a long diameter (a) and a short diameter (b) of each bread crumb. A rod-shaped bread dough obtained by curling the above-mentioned disk-shaped bread dough is preferable in that breadcrumbs of excellent quality having a large ratio (a / b) can be obtained and a conventional bread crumb manufacturing apparatus can be used. Further, the weight of the dough to be subdivided is not particularly limited, and for example, 100 g to 1 kg can be mentioned.
It is preferably from 100 to 600 g. In addition, as a bar-shaped bread dough obtained by curling a disk-shaped bread dough,
Although not particularly limited, for example, those having a length of 50 to 20 cm and a thickness of 5 to 2 cm can be mentioned.

In the present invention, the twisting process is a process for causing the bar-shaped bread dough to be twisted substantially uniformly. For example, if it is assumed that one end of the bar-shaped bread dough is fixed when the twisting process is performed twice, This means that the other end makes two rotations. As such a twisting process, in order to obtain excellent quality bread crumbs having a good sword standing and a uniform length distribution of each piece of bread crumbs, twisting can be performed within a range in which dough is not damaged. , More preferably 2 to 10 times, especially 3 to 8 times
Twisting and / or, for example, 3 to 8 twisting while stretching to a length of 1.2 to 2.5 times is preferred. As such a twisting method, any method may be used as long as it causes twisting of the bar-shaped bread dough substantially uniformly a plurality of times, for example, a method of twisting the dough to the left and right while stretching it by hand, or fixing one end to another. A method of twisting the end, a method of transferring the bar-shaped bread dough onto a circular corner-shaped transport conveyor in which the transport speed is gradually increased from the inside to the outside, and a method of rotating the bar-shaped bread dough with different rotation speeds and rotation directions above the transport conveyor. A method of providing a roller and twisting it uniformly while pushing and stretching the bar-shaped bread dough can be used.

In the present invention, the twist bar-like dough is subjected to a twist return preventing process so that the twist of the twist bar-like dough obtained by the above-mentioned twisting process does not return by spontaneous return. It is important to fill the bread into a bread mold in a state where the bread crumbs have excellent properties and quality. As a method of preventing the twist of the torsion bar dough from returning, any process may be used as long as the twist of the torsion bar dough does not return. A processing method of forming and a processing method of tying both ends of two or more twisted bar-shaped doughs to each other can be mentioned, but a processing method of forming into a rope-shaped dough is preferable from the viewpoint of easy operation.

In the present invention, a method of packing a dough, such as the above-mentioned rope-shaped dough, which has been subjected to a twist return preventing treatment on a torsion bar-shaped dough, is subjected to a twist return preventing treatment, and is then packed into a bread mold. If so, it may be packed in a bread mold by any method, but it is the secondary fermentation that is a step after the mold packing step, in which the bread dough is packed so that the longitudinal direction of the dough is vertical. In the process or baking process, the twisted surfaces of the dough come into contact with each other, the force of the twist to return to its natural state is offset by the frictional resistance, and the dough is prevented from being untwisted, and the twist is effectively maintained. The following fermentation or baking is performed, which is preferable in that the breadth of the breadth is excellent, and the ratio (a / b) of the major axis (a) to the minor axis (b) of the individual bread crumbs is large and excellent quality bread crumbs can be obtained. .

According to the method for producing bread crumbs of the present invention, a bread dough kneaded with a bread crumb raw material is formed into a bar shape, and the bar-shaped bread dough is subjected to a twisting process so that the twist is substantially uniform. As long as the method of producing bread crumbs includes a step of packing the dough into a bread mold in a state where the torsion bar-shaped bread dough has been subjected to a twist return preventing process, so that the dough does not return, there is no particular limitation.
Hereinafter, an outline of a method for producing the bread crumb of the present invention by a roasting method and an electrode method, which are typical methods of bread crumb production, will be described.

(1) Roasting method Raw materials such as flour, yeast, salt, sugars, fats and oils, improvers, etc.
Add water and knead. The kneaded product is heated at 25-35 ° C for 30-
Ferment (primary fermentation) for 120 minutes. Next, the dough is divided and left for 10 to 30 minutes (bench time). After the standing, the dough is formed into a rod shape, and a twist is applied to the bar-shaped bread dough so that the twist is substantially uniform, and the twisted bar-shaped dough is twisted so that the twist of the twisted bar-shaped dough obtained by the twisting process does not return. In a state where the return prevention treatment has been performed, the dough is put into a bread mold, and the second fermentation (furo) is performed at 30 to 45 ° C until the dough expands to a certain height. Then 1
Bake at 80-220 ° C for 10-30 minutes to obtain bread.
The resulting bread is left at 10-20 ° C. for 18-24 hours. After standing, the bread is crushed using a crusher to produce bread crumbs.

(2) Electrode method Raw materials such as flour, yeast, salt, saccharides, fats and oils, improvers, etc.
Add the quality improver and water and knead. 25-3
Fermentation (primary fermentation) at 5 ° C. for 30 to 120 minutes. Next, the dough is divided and left for 10 to 30 minutes (bench time). After the standing, the dough is formed into a rod shape, and a twist is applied to the bar-shaped bread dough so that the twist is substantially uniform, and the twisted bar-shaped dough is twisted so that the twist of the twisted bar-shaped dough obtained by the twisting process does not return. In a state where the return prevention treatment has been performed, the dough is put into a bread mold, and the second fermentation (furo) is performed at 30 to 45 ° C until the dough expands to a certain height.
Next, a voltage of 100 to 200 V is energized for 10 to 25 minutes and baked to obtain bread. The obtained bread is 10 to 20 ° C.
For 18 to 24 hours. After standing, the bread is crushed using a crusher to produce bread crumbs.

[0017]

EXAMPLES The present invention will be further described with reference to examples below, but the technical scope of the present invention is not limited to the following examples. Example 1 (Medium seed method) A medium seed material consisting of 225 kg of flour (strong flour), 6.5 kg of yeast, 0.48 kg of yeast food and 130 kg of water was kneaded at a low speed for 3 minutes, a high speed for 2 minutes and a kneading temperature of 25 ° C using a mixer. Bread dough kneaded under the conditions, temperature 28 ℃,
After primary fermentation for 110 minutes under the condition of a humidity of 85%, 75 kg of flour (strong flour), 25 kg of flour (medium flour),
Glucose 7kg, shortening 10kg, salt 5kg
The kneading raw material consisting of water and 65 kg of water was added and kneaded with a mixer at a low speed of 2 minutes, a high speed of 8 minutes and a kneading temperature of 28 ° C. After the bread dough is laid at room temperature for 20 minutes at a temperature of 28 ° C., it is subjected to a divider for about 55 minutes.
The mixture was subdivided into 0 g, rounded with a rounder, and subjected to intermediate fermentation with a puller ("OK type" manufactured by Oshikiri Co., Ltd.) for 15 minutes, followed by a molder ("CB-6 type" manufactured by Kubo Cho Kikai Co., Ltd.)
Degassed, and the resulting diameter was about 30 cm and the thickness was about 1.
A 5 cm disk-shaped bread dough is curled by winding up using a net on a conveyor (“PHK200B” manufactured by Oshikiri Co., Ltd.) to obtain a diameter of about 5 cm.
It was formed into a rod-shaped dough having a length of about 30 cm.

Next, the bar-shaped bread dough formed from the disk-shaped bread dough is subjected to a plurality of twisting treatments while stretching, so that the twist is uniform, about 4 cm in diameter and about 40 to 50 c in length.
After forming into a twisted bar-shaped dough of m, the both ends were tied together so as to prevent the twist from returning to form a rope-shaped dough having a length of about 15 cm. Four rope-shaped doughs are 35 cm long and 1 width wide.
It is packed in a bread mold of 2 cm and a height of 30 cm so that the longitudinal direction is vertical, and the bread is molded at 40 ° C. and a humidity of 85%.
After secondary fermentation for 0 minutes, baking in a fully automatic oven at a temperature of 180 ° C. for 50 minutes, and after cooling, allowing it to cool and mature at a temperature of 20 ° C. for 24 hours, then pulverizing with a Mikawa Mill “18UX type”, and sieving 2. Bread crumbs passing through mesh were obtained.

Example 2 (Straight method) A raw material consisting of 300 kg of flour (strong flour), 6 kg of glucose, 6 kg of shortening, 6 kg of salt, 6 kg of raw yeast, 0.3 kg of yeast food and 180 kg of water was mixed at a low speed for 4 minutes with a mixer at a high speed. 7 minutes, kneading temperature 2
The bread dough kneaded under the condition of 9 ° C. is fermented at room temperature for 40 minutes, and then divided into about 550 g by a divider,
Round with a rounder, perform intermediate fermentation with a puller for 15 minutes, degas with a moulder, and obtain a diameter of about 30
Circular bread dough having a thickness of about 1.5 cm and a thickness of about 1.5 cm was curled by a conventional method to form a rod-like dough having a diameter of about 5 cm and a length of about 30 cm. Hereinafter, in the same manner as in Example 1, the sieve 2.1
A crumb that passed through the mesh was obtained.

Comparative Example A diameter of about 5 cm and a length of about 30 c obtained in the same manner as in Example 1.
m-shaped dough is folded in two in an inverted U shape, and four inverted U-shaped folded doughs are 35 cm in length, 12 cm in width,
It was packed in a bread mold having a height of 30 cm so that its longitudinal direction was vertical, and thereafter, baked, allowed to cool, aged, and pulverized in the same manner as in Example 1 to obtain bread crumbs that passed through a 2.1 mesh sieve. .

Quality Test 1 Two types of bread crumbs passed through the 2.1 mesh sieve obtained in Example 1 and Comparative Example were each subjected to a hot air drier to obtain a water content of 1%.
It was adjusted to 2% by weight. 50g of each bread crumb after moisture adjustment,
A vibrating sieve having 3 #, 4 #, and 6 # sieves stacked in order from the largest eye was placed on a vibrating sieve for 1 minute, and the weight of the bread crumbs remaining on each sieve was measured. The 3 #, 4 #, and 6 # sieves are sieves having 3 × 3, 4 × 4, and 6 × 6 meshes per square inch, respectively. Table 1 shows the results. Bread crumbs according to the present invention have a longer sword standing out (conspicuousness) than the crumbs of the comparative example. For example, a bread crumb of 4 # or more was 34.2% in the crumbs of the present invention, The value of the comparative example was 27.4%.

[0022]

[Table 1]

Quality Test 2 100 pieces of bread crumbs of about 10 to 25 mm produced in Example 2 and Comparative Example were selected, and the major axis and minor axis were measured. Fig. 1 Comparison of distribution of "length" and "width" of bread crumbs
FIG. 2 shows the copy result of the bread crumb of Example 2, and FIG. 3 shows the copy result of the bread crumb of the comparative example.

[0024]

The method for producing bread crumb according to the present invention, in particular, a bread dough obtained by shaping bread dough into a bar shape and applying a plurality of twists to the bar dough so that the twist becomes uniform. In order to prevent the twist from returning, the twisted bar-shaped dough is tied at both ends to form a rope-shaped dough, and the rope-shaped dough is packed into a plurality of bread molds vertically so that the twisted surfaces are in contact with each other. ADVANTAGE OF THE INVENTION According to the bread crumb manufacturing method of this invention, the sword stand (conspicuous) is good and the ratio (a / b) of the major axis (a) and the minor axis (b) of each bread crumb is large, and the bread crumb of excellent quality is manufactured. can do.

[Brief description of the drawings]

FIG. 1 is a distribution comparison diagram of “length” and “width” of a bread crumb of the present invention and a bread crumb of a comparative example.

FIG. 2 is a view showing the result of copying breadcrumbs of the present invention.

FIG. 3 is a diagram showing the result of copying conventional bread crumbs.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Kuniaki Nishino, Inventor 50-12, Hatsunohira, Higashino, Nagaizumi-cho, Sunto-gun, Shizuoka Prefecture Inside Asahi Food Industry Co., Ltd. Asahi Food Industry Co., Ltd. (72) Inventor Katsuyuki Suwa 50-12, Hatsuno, Higashino, Nagaizumi-cho, Sunto-gun, Shizuoka Prefecture F-term in the Asahi Food Industry Co., Ltd. 4B025 LB08 LP02 LP08 LP20 4B032 DB30 DP27 DP52 DP65

Claims (7)

[Claims] 1. A bread dough obtained by kneading and kneading a bread crumb raw material is formed into a bar shape, and the bar-shaped bread dough is subjected to a twisting process so that the twist is substantially uniform. A method for producing bread crumbs, characterized by baking dough in a state in which a twist-preventing treatment has been applied to a torsion bar-shaped dough so as not to return. 2. The method for producing bread crumbs according to claim 1, wherein the dough is packed in a bread mold and baked. 3. The bar-shaped dough obtained by subdividing the fermented bread dough into small pieces, rolling the mixture, performing intermediate fermentation, and curling the degassed disk-shaped dough. The method for producing breadcrumbs according to claim 1. 4. The method for producing bread crumbs according to claim 1, wherein the twisting of the bar-shaped bread dough is performed one to eight times while the bar-shaped bread dough is being stretched. 5. The bread crumb according to any one of claims 1 to 4, wherein the process of preventing the twist of the torsion bar-shaped bread dough from returning is a process of connecting both ends of the torsion bar-like bread dough to form a rope-like bread dough. Manufacturing method. 6. The method for producing bread crumbs according to claim 2, wherein the bread dough is packed in a bread mold so that the longitudinal direction of the bread dough is vertical. 7. A bread crumb obtained by the method for producing bread crumb according to any one of claims 1 to 6.