JP2002017238A - Method for baking pretreatment of molded frozen bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simplify baking pretreating operations which are complicated, unify the baking pretreating operations for many kinds of bread doughs and simultaneously carry out the baking pretreating operations for the many kinds of bread dough, raise the baking frequency of the bread dough and further maintain the conditions after the final fermentation well over a long period, in a method for baking pretreating of molded frozen bread doughs. SOLUTION: This method for the baking pretreatment of the molded frozen bread doughs comprises continuously carrying out a thawing and final fermentation step of the molded frozen bread doughs while maintaining the temperature in a cabinet at 17-40 deg.C and relative humidity in the cabinet at 50-75%, moving the bread doughs into a cabinet at -30 to -21 deg.C temperature and >=80% relative humidity after completing the final fermentation step and thereby maintaining the conditions of the bread doughs.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for pre-baking molded frozen bread dough.

[0002]

2. Description of the Related Art The use of molded frozen bread dough can simplify the work in a store and greatly reduce the amount of work compared with the scratch method (a conventional bread making method in which mixing to baking is performed continuously). is there. Therefore, bread can be produced without any skilled person called a craftsman. However, in a general store that manufactures 60 to 100 types of bread, it is the present condition that the bread is manufactured once or twice a day even if the frozen frozen dough is used. Is difficult to provide to consumers.

[0003] The reason for this is that the current thawing method has a long thawing time and is difficult to perform a plurality of times of thawing, and the thawing time and the proofing time are different for each type, and it is necessary to deal with each type individually. As the number of types of bread to be used increases, the number of operations and the frequency of operations increase, and the contents of the operation become complicated. The bread dough after the final fermentation needs to be baked immediately and there is no time to spare.

[0004] Therefore, as a means of simplifying the operation, continuous defrosting and final fermentation are performed, and further, the final fermented bread dough obtained after the final fermentation is held for a certain period of time so that baking can be performed at any time. Is preferred.

[0005] In order to solve the above problems, the complicated pre-baking operation is simplified, the pre-baking operations of various types of dough are standardized, and the pre-baking processes of various types of bread dough are performed simultaneously. Japanese Patent Application Laid-Open No. 2000-157147 discloses a method of pre-baking molded frozen bread dough for the purpose of increasing the baking frequency of bread dough.

[0006]

SUMMARY OF THE INVENTION The above-mentioned Japanese Patent Application Laid-Open No. 2000-1
According to the pre-baking treatment method disclosed in Japanese Patent No. 57147, the state of the dough surface before baking was good and the quality of bread obtained after baking was good as compared with the conventional method.

[0007] The present inventor has conducted studies for the purpose of further improving the above-mentioned pre-calcination treatment method in order to maintain the state after final fermentation for a longer period of time, and has completed the present invention.

[0008]

That is, according to the present invention, the temperature inside the refrigerator is 17 ° C to 40 ° C, preferably 22 ° C to 35 ° C, and the relative humidity in the refrigerator is 50% to 75%, preferably 60% to 65%.
The thawing of the molded frozen bread dough and the final fermentation step are continuously performed while maintaining the temperature at -30 ° C.
C. to -21.degree. C., preferably -26.degree. C. to -22.degree. C. and a relative humidity of 80% or more. Related.

[0009] Further, the present invention provides a refrigerator having an internal temperature of 17 ° C to 40 ° C,
Preferably 22 ° C. to 35 ° C., and 50% relative humidity in the refrigerator
While maintaining 75%, preferably 60% to 65%, the thawing and final fermentation steps of the molded frozen bread dough are continuously performed, and after the final fermentation step, the difference between the dew point temperature of the air in the refrigerator and the dough surface temperature is determined. Maintaining the state of the bread dough by cooling the temperature in the refrigerator to −30 ° C. to −21 ° C., preferably −26 ° C. to −22 ° C. while maintaining the temperature at 20 ° C. or less, preferably 15 ° C. or less. And a method for pre-baking molded frozen bread dough.

BEST MODE FOR CARRYING OUT THE INVENTION

In the method of the present invention, preferably,
The cooling can be performed at a cooling rate of 0.2 ° C./min or more, more preferably 0.4 ° C./min or more. The cooling rate does not need to be constantly maintained at the same value during the cooling period, and may vary within the above-mentioned predetermined range. Thus, for example, the cooling rate can be changed continuously or stepwise.

Further, in the above method, the cooling performed after the end of the final fermentation step may be performed in a continuous or discontinuous step. For example, the bread dough is first cooled to -20 ° C to 15 ° C, preferably to 0 ° C to 10 ° C, and maintained at a constant temperature for an appropriate period, for example, 1 to 5 hours. 21 ° C., preferably −
Cool to 26 ° C to -22 ° C. At this time, the cooling rate in each cooling step can be set independently within the above range.

In the method of the present invention, the "relative humidity in the refrigerator" is the relative humidity of the air in the refrigerator, and is an average value which fluctuates in a range of about ± 10%.

The difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough is an average value and fluctuates in a range of about ± 10%. The dew point temperature of the inside air and the dough surface temperature can be measured by methods known to those skilled in the art. For example, the dew point temperature of the air can be obtained from an "air chart" which is a relationship diagram between the temperature and the humidity, and the fabric surface temperature can be obtained by actual measurement using a known temperature sensor.

In the method of the present invention, when the thawing of the molded frozen bread dough and the final fermentation step are continuously performed, the temperature and relative humidity in the refrigerator need only be maintained within the above-mentioned fixed ranges, and are not necessarily fixed values. There is no need to maintain.

Further, in the method of the present invention, while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less, preferably at 15 ° C. or less, the heating rate is 0.1 ° C. to 2 ° C. /
Min, preferably 0.3 ° C to 1 ° C / min.
By raising the temperature to ４０40 ° C., preferably 22 ° C. to 35 ° C., it is also possible to continuously perform the thawing and final fermentation of the molded frozen bread dough. In such a case, when putting the molded frozen bread dough, in particular, the temperature in the refrigerator should be 1
It is not necessary to maintain the temperature between 7 ° C and 40 ° C, or the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C or less.
The temperature may be between -30 ° C and -21 ° C, and the inside of the refrigerator may be larger than the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough, which is greater than 20 ° C.

The heating rate need not always be maintained at the same value during the heating period, but may be varied within the above-mentioned predetermined range. Therefore, for example, the heating rate can be changed continuously or stepwise. Moreover, after raising the temperature in the refrigerator under such conditions, it is also possible to maintain the temperature in the refrigerator within the above range and continue fermentation.

In the method of the present invention, an apparatus for thawing, final fermenting, and maintaining cooling after fermentation of the molded frozen bread dough is generally referred to as a "dough conditioner" and comprises heating, cooling, humidification, and dehumidification. This is an optional device. In particular, for a frozen bread dough preparation amount of up to 20 kg, the refrigerating capacity is greater than 400 W, preferably 60 W
It is desirable to use a dough conditioner having a heating capacity of 0 W or more and a heating capacity of more than 600 W, preferably 1 KW or more. Other suitable types of storage known to those skilled in the art can also be used.

Conventional thawing at high temperatures has been problematic because of the wetness of the dough surface during thawing and uneven thawing between the dough surface and the center.

However, according to the method of the present invention, the relative humidity in the refrigerator is maintained at 50% to 75%, or the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough is maintained at 20 ° C. or less. Thereby, it is possible to suppress the wetting of the bread dough surface during thawing, and because of the rapid temperature rise, especially when the shaped frozen bread dough is small, the temperature rise of the dough center is also quick. In addition, the difference in yeast activity between the dough surface portion and the center portion is small, and the problem of uneven thawing is reduced, so that a good bread dough can be obtained.

In addition, the conventional molded dough has a temperature of 0 ° C.
It is known that white spots called fish eyes are generated on the bread surface after baking by maintaining the temperature in a temperature range of about ~ 15 ° C for a long time, and this phenomenon is caused when the molded frozen bread dough is thawed. Was also widely acknowledged.

However, according to the method of the present invention, since the thawing is carried out rapidly in a very short time of several hours, such a phenomenon is not observed and a good bread surface can be obtained.

Further, the method of the present invention comprises the steps of, after the final fermentation step, moving the dough into a refrigerator having a temperature of -30 ° C. to -21 ° C. and a relative humidity of 80% or more, While maintaining the difference from the temperature at 20 ° C. or less, for example, the temperature in the refrigerator is set to −30 ° C. at a rapid cooling rate of 0.2 ° C./min or more, preferably 0.4 ° C./min or more.
By cooling to ~ -21 ° C, preferably -26 ° C to -22 ° C, the yeast activity in the dough is rapidly suppressed, and as a result, the change in the dough state during cooling, especially the volume change, is reduced. This makes it possible to maintain the state of the dough after the final fermentation in a good state for a long time without drying the surface.

The materials of the molded frozen bread dough used in the method of the present invention and the mixing ratio thereof are not particularly limited. For example, those skilled in the art can appropriately select according to the type of various confectionery buns such as anpan and final products such as butter rolls. However, it is preferable to use yeast having freeze resistance. Such freeze-tolerant strains are known and include, for example, strains described in Japanese Patent No. 3070117.

The raw material obtained by appropriately blending the respective materials is subjected to various steps well known to those skilled in the art, for example, pretreatment, kneading, fermentation, etc., and then further divided, rounded, and dried.
After finishing such as shaping and molding, it is frozen using a plast freezer or the like, and stored frozen at an appropriate temperature in a freezer or the like.

The shape of the frozen frozen dough can also be appropriately selected by those skilled in the art according to the type of the final product.

[0026]

The present invention will be described below in detail with reference to examples. It is obvious to those skilled in the art that the technical scope of the present invention is not limited to the examples unless departing from the spirit of the present invention.

As is well known to those skilled in the art, "Baker's%" and "%" in the table below are "parts by weight".
Means

[0028]

Example 1 Molded frozen bread dough was manufactured according to the following specifications.

[0029]

[Table 1]

The thus obtained frozen frozen dough was taken out of the freezer, placed on a top plate, and housed in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 90%. The internal temperature of the dough conditioner was raised to 30 ° C. over 50 minutes at an average rate of 0.5 ° C./min, and maintained at 30 ° C. for 100 minutes. During this time, the relative humidity was 6
Maintained at 5 ± 10%. Further, the temperature in the refrigerator is cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and then cooled to 5 ° C. for 60 minutes.
Maintained. Thereafter, the bread dough was transferred into a refrigerator at −25 ° C., re-frozen, and then stored in a freezer. In all of the above steps, the difference between the dew point temperature of the inside air and the dough surface temperature was maintained at 15 ° C. or less by performing humidification and dehumidification of the inside air. Two days later, the frozen bread dough was placed on a top plate and baked in an oven.

[0031]

Example 2 In the same manner as in Example 1, a molded frozen bread dough was prepared. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, housed in a dough conditioner set at a temperature of 30 ° C. and a relative humidity of 60%, and maintained for 130 minutes. Furthermore, the temperature in the refrigerator is cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and then cooled to 5 ° C. for 60 minutes.
Maintained. Thereafter, the bread dough was transferred into a refrigerator at −25 ° C., re-frozen, and then stored in a freezer. In all of the above steps, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was maintained at 15 ° C. or less by humidifying and dehumidifying the air in the refrigerator. Two days later, the frozen bread dough was placed on a top plate and baked in an oven.

[0032]

Comparative Example 1 A molded frozen bread dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, and housed in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 90%. The internal temperature of the dough conditioner was raised to 30 ° C. over 50 minutes at an average rate of 0.5 ° C./min, and maintained at 30 ° C. for 100 minutes. During this time, the relative humidity was 6
Maintained at 5 ± 10%. Further, the temperature in the refrigerator is cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and the temperature is reduced to 5 ° C. for 24 hours.
Maintained. In all of the above steps, the difference between the dew point temperature of the inside air and the dough surface temperature was maintained at 15 ° C. or less by performing humidification and dehumidification of the inside air. Thereafter, the frozen dough was placed on a top plate and baked in an oven.

[0033]

Comparative Example 2 A molded frozen bread dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, stored in a dough conditioner set at a temperature of 30 ° C. and a relative humidity of 60%, and maintained for 130 minutes. Further, the temperature in the refrigerator is cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and the temperature is reduced to 5 ° C. for 24 hours.
Maintained. In all of the above steps, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was maintained at 15 ° C. or less by humidifying and dehumidifying the air in the refrigerator. Thereafter, the frozen dough was placed on a top plate and baked in an oven.

The results obtained in the above Examples and Comparative Examples are shown in Table 2 below.

[0035]

[Table 2]

As compared with each of the comparative examples, the dough treated in each of the examples had a good condition of the dough surface before baking, and the quality of the bread obtained after baking was also good.

[0037]

As described above, according to the present invention, the molded frozen bread dough is placed in a refrigerator previously maintained at a desired temperature and relative humidity in the thawing and final fermentation steps, and thereafter, the temperature in the refrigerator is particularly increased. Without changing the relative humidity, the thawing and final fermentation steps are continuously performed in the same refrigerator in about 2 to 4 hours from the start of thawing, and then bread dough that can be baked can be obtained.

In particular, in the method of the present invention, the dough is finally cooled to -30 ° C. to -21 ° C., whereby it is possible to maintain a good condition in a baking-ready state for one to several days thereafter. Become.

 ────────────────────────────────────────────────── ─── Continued from the front page (72) Inventor Naoko Shirai 1177 Oyanagi, Shimada-shi, Shizuoka Prefecture Ajinomoto Frozen Bakery Co., Ltd. Engineering Department F-term (reference) 4B032 DB01 DP38 DP80

Claims (8)

[Claims] 1. The thawing and final fermentation process of the molded frozen bread dough is continuously performed while maintaining the temperature in the refrigerator at 17 ° C. to 40 ° C. and the relative humidity in the refrigerator at 50% to 75%. A pre-baking method for a molded frozen bread dough, comprising maintaining bread dough by moving the bread dough into a refrigerator at −30 ° C. to −21 ° C. and a relative humidity of 80% or more. 2. Thawing and final fermentation of the molded frozen bread dough are continuously performed while maintaining the temperature in the refrigerator at 17 ° C. to 40 ° C. and the relative humidity in the refrigerator at 50% to 75%. The difference between the dew point temperature of the inside air and the fabric surface temperature is 20
While maintaining the temperature below ℃, the temperature in the refrigerator is -30 ℃ ~ -21
A pre-baking method for a molded frozen bread dough, comprising maintaining the state of the bread dough by cooling to a temperature of 0 ° C. 3. A heating rate of 0.1 ° C. to 2 ° C. while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less.
By raising the internal temperature at 17 ° C. to 40 ° C. at a rate of ° C./min, the thawing of the molded frozen bread dough and the final fermentation step are continuously performed, and after the final fermentation step, the temperature is −30 ° C. to −2.
A pre-baking method for molded frozen bread dough, comprising maintaining bread dough by moving the bread dough into a refrigerator at 1 ° C. and a relative humidity of 80% or more. 4. A heating rate of 0.1 ° C. to 2 ° C. while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less.
The thawing of the molded frozen bread dough and the final fermentation process are continuously performed by raising the temperature in the refrigerator to 17 ° C. to 40 ° C. at a rate of ° C./min. After the final fermentation process, the dew point temperature of the refrigerator air and the dough surface temperature And maintaining the state of the dough by cooling the temperature in the refrigerator to −30 ° C. to −21 ° C. while maintaining the difference between the temperature and the temperature at 20 ° C. or less. 5. The molding refrigeration according to claim 3, wherein the temperature in the refrigerator is increased from 0.3 ° C. to 1 ° C./min and the temperature in the refrigerator is raised to 20 ° C. to 40 ° C. Pre-baking method for bread dough. 6. The pre-baking method for a molded frozen bread dough according to claim 1, wherein the maximum internal temperature is 22 ° C. to 35 ° C. 7. The inside of the storage after the final fermentation termination step is 0.2 ° C. /
7. The pre-baking method for a molded frozen bread dough according to claim 2, wherein cooling is performed at a cooling rate of at least one minute. 8. The method according to claim 1, wherein the cooling from -30 ° C. to −21 ° C. is performed in a plurality of steps.