JP2009240203A - Method for raising temperature of frozen dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide such a method for raising the temperature of frozen dough that, while keeping the quality of a bakery product after baked through making the temperature unevenness of dough minimum irrespective of the kind, shape, etc. of the dough, the workability of the steps of thawing/raising the temperature of the dough is improved to enable the times needed for the steps. <P>SOLUTION: The method for raising the temperature of frozen dough for bread or pie comprises the first step of raising the temperature of the frozen dough so as to come to 2-15°C in average dough temperature and the second step of raising the temperature of the resultant dough to an average temperature of higher than 15°C but not higher than 28°C, wherein the average rate of temperature rise in the second step is 0.01-0.35°C/s. A bakery product produced by raising the temperature of the above frozen dough by the above method followed by fermentation and baking is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for quickly heating a dough of bread or pie that has been stored frozen, while suppressing deterioration in quality, and by baking the dough that has been heated using the method Related to bakery products.

  In recent years, methods for using frozen dough stored frozen have been widely used in the manufacture of breads and pies. In general, frozen bread dough is manufactured by storing in a frozen state after a normal bread-making process just before the proofing (roasting) process. By doing so, a bakery product is manufactured.

  The general frozen dough for bread is heated to a temperature range where the yeast is awakened and activated after thawing, and then put into a proofer for fermentation. If the dough temperature is too high or the dough is uneven in temperature, the timing of yeast activation will vary from site to site, and fermentation will partially progress in the dough before loading. As a result, uniform fermentation is not performed after proofing, and the quality of the baked product after baking becomes non-uniform. Also, when pasting fats and oils into frozen doughs to form a multilayer structure of dough and fats and oils, such as pastries and pies, it is important that the fat and oil layers be kept homogeneous until firing, If the dough temperature becomes too high in the thawing step before baking, the oil and fat layer is melted and the original appearance and texture are impaired, which is not preferable in terms of quality. That is, in thawing frozen dough, it is difficult to set the environmental temperature as high as about 30 ° C. or more in order to shorten the thawing time.

  On the other hand, bakery products made from such frozen dough have white spots called pear skin and large bubbles in the crust (skin), the crust becomes thick, the size varies, and the aging of the baked bakery products However, the bakery product made of frozen bread dough tended to be inferior in quality to the bakery product produced by the ordinary scratch manufacturing method without freezing and freezing. The main causes of such quality deterioration include the temperature difference inside and outside the dough (temperature variation in the dough) in the process of thawing and raising the temperature of the frozen dough, and the unevenness of moisture inside the dough due to moisture transfer. .

  The most common method for thawing and raising the temperature of frozen dough is the natural thawing method in which the frozen dough is removed from the freezer and left at ambient temperature until the temperature rise completion temperature range suitable for the molding and fermentation process. It has been broken. In addition, a fermentation chamber thawing method in which thawing is performed for 10 minutes to 4 hours using a fermentation chamber in which the atmospheric temperature and humidity are adjusted is generally performed. In addition, using a retarder, a retarder thawing method is also performed in which thawing is performed for 6 to 24 hours in a chamber at 0 ° C. to 5 ° C., and a computer is built into the retarder to automatically perform thawing, heating and fermentation. Dough conditioners that can be used have become widespread and commonly used. Furthermore, in recent years, a method of thawing and raising the temperature to around 5 to 10 ° C. by internal heating by microwaves, and then raising the temperature to the target temperature under the environmental temperature over 10 to 90 minutes has been put into practical use. .

  The rate of temperature increase under a 20 ° C. atmosphere in the natural thawing method is generally 0.0001 to 0.0035 ° C./second, although it depends on the weight and shape of the dough. Thus, it is considered that the temperature unevenness of the dough can be suppressed by slowly thawing and raising the temperature over a long time at a low temperature and a low temperature increase rate. However, methods such as natural thawing that use external heat transfer using the environment have different thawing times and thawing conditions because the ambient temperature, humidity, etc. vary depending on the season and time of day, etc. Since it is difficult to adjust the timing, there is a problem that the work process cannot be standardized and work efficiency is poor. In addition, since thawing and heating takes a long time, space for several racks is required when manufacturing in large quantities, and ice crystals in the dough become larger moisture aggregates when dissolved. As a result of the absorption, moisture tends to gather outside compared to the center, and moisture transfer occurs inside the dough.As a result, the homogeneity of bubbles after baking is lost, the texture is rough, rough and aging. The quality of the baked product after baking is not sufficient, such as becoming an early product. In addition, because condensed water adheres to the surface of the dough due to the difference between the dough and the ambient temperature, the dough ball makes it difficult to form after thawing and raising the temperature. In addition, there is a problem that workability is lowered, for example, rack time for drying is required.

  In the fermentation room thawing method and the method using a retarder and dough conditioner, the atmospheric temperature and humidity are adjusted, so the work process can be relatively standardized, but the equipment is required and the burden is high economically. . In addition, as with natural thawing, it takes a long time for thawing / heating, and the quality of the baked product after baking is not sufficient as with the natural thawing method.

  On the other hand, in the thawing method using an internal heating method such as microwaves, the frozen dough can be quickly thawed regardless of the environmental conditions. However, due to the characteristics of the microwave, the dielectric loss factor (with ice at -12 ° C) When 0.02.0 and 22.0 (5 ° C water) are large, the local heating (runaway heating) phenomenon in which the microwaves concentrate on the portion, or the edge effect (edge effect) in which the microwave electric field concentrates on the protrusions. ) Is likely to cause partial overheating, so that the temperature unevenness of the fabric cannot be solved. Therefore, in order to stabilize the quality, a method is adopted in which the average dough temperature is raised to around 5 to 10 ° C., and then the temperature is raised to the target temperature over 10 to 90 minutes at the ambient temperature. It has been difficult to achieve both effective shortening and quality stabilization.

Various methods have been proposed to solve these problems. For example, (1) In a cooking device equipped with a magnetron and a heater in an oven and equipped with an internal temperature sensor, after storing frozen bread dough in the oven, the operation panel is operated, and alternately with the magnetron and the heater, In addition, the internal temperature is intermittently heated at the thawing temperature for the thawing time, and then thawed, and then the internal temperature is intermittently heated only at the fermentation temperature for the fermentation time, and then fermented. There is disclosed a method of heating and cooking frozen bread dough, characterized in that the inside temperature is continuously heated by the above heater at the baking temperature for the baking time (see, for example, Patent Document 1). Further, (2) a method for heating and thawing frozen foods in which at least two heating means among heating means consisting of microwaves, atmospheric superheated steam, and far infrared rays are combined over time and controlled by a program is disclosed (for example, (See Patent Document 2). Further, (3) in order to shorten the thawing time, (i) a step of thawing the frozen bread dough at a temperature of 15 to 25 ° C., a humidity of 55 to 80%, and a wind speed of 0.1 to 1.0 m / s for 30 to 90 minutes. And (ii) a preheating step in which the temperature is raised to a temperature of 20 to 35 ° C. over 10 to 30 minutes at a humidity of 50 to 90% and a wind speed of 0.1 to 1.0 m / s, and (iii) a temperature of 30 to 42 Defrosting and fermenting method of frozen bread dough comprising a proofing process in which fermentation is carried out for 10 to 90 minutes at a temperature of 55 ° C., a humidity of 55 to 100%, and a wind speed of 1.0 m / s or less (see, for example, Patent Document 3), (4) (i) A step of thawing the frozen bread dough while retarding for 10 minutes to 72 hours at a temperature of -5 to + 10 ° C, a humidity of 90 to 100%, and a wind speed of 0.2 m / s or less; and (ii) a humidity of 90 to 100% and a wind speed of 0 .2 m / s or less, temperature 15 to 20 ° C., 1 hour 20 minutes to 2 hours 10 And (iii) a step of heating up to a temperature of 22 to 40 ° C. over 20 minutes to 1 hour and 10 minutes at a humidity of 70 to 100% and a wind speed of 0.2 m / s, and (iv) a temperature of 22 -40 ° C, humidity 65% to 100%, and a method of thawing frozen fermented bread dough comprising a step of maintaining a wind speed of 0.2 m / s or less (see, for example, Patent Document 4), (5) The temperature is raised to an average temperature increase rate of 0.07 to 0.28 ° C./min and a humidity of 70 to 100% to a temperature of 10 ° C. in 2 to 6 hours, and further 10 to 20 ° C. and a humidity of 70 to 100% for 10 minutes to 6 A method for thawing frozen bread dough (see, for example, Patent Document 5) characterized by holding the time is disclosed.
Japanese Patent Laid-Open No. 3-194317 JP 2000-279148 A JP 7-79690 A Japanese Patent No. 3066168 Japanese Examined Patent Publication No. 6-36707

  However, the method (1) can be defrosted relatively quickly by adjusting the internal temperature and using internal heating with a low-power magnetron. It is difficult to deal with frozen bread doughs of various blends, shapes and sizes, and the temperature rise characteristics of the dough are not taken into consideration. In addition, the method (2) is intended to heat and thaw cooked frozen foods to approximately 90 ° C. or more and provide them in a short time, and in a low temperature range of 15 to 28 ° C. like bread dough. Rapid thawing / heating is not considered.

  On the other hand, the above methods (3) to (5) are attempts to prevent quality degradation by finely adjusting the atmospheric conditions. However, neither of them has achieved a significant reduction in the time required for thawing / heating, and the quality of the baked product after baking is not satisfactory.

  The present invention improves the workability of the thawing / heating process while minimizing the temperature unevenness of the dough and not damaging the quality of the baked product after baking, regardless of the type, shape, etc. of the dough. It aims at providing the temperature rising method of the frozen dough which can shorten time.

  As a result of diligent research to solve the above-mentioned problems, the present inventor has made a frozen dough for breads or pies from a frozen state at a dough temperature of −30 to −12 ° C. to a state in which the temperature of the dough has been raised to 15 to 28 ° C. Are divided into a first step in which the dough temperature is 2 to 15 ° C. from the frozen state and a second step in which the temperature rise is completed from the refrigerated state. By optimizing the temperature rate, it was found that the temperature unevenness of the dough was effectively suppressed, and the thawing / heating time of the frozen dough could be greatly shortened compared to the conventional method, and the present invention was completed. .

That is, the present invention is a method for raising the temperature of frozen dough for breads or pie, which is a first step of raising the temperature of frozen dough for breads or pie so that the average dough temperature is 2 to 15 ° C. And a second step of heating the dough having an average dough temperature of 2 to 15 ° C. obtained in the first step to an average dough temperature of more than 15 ° C. and not more than 28 ° C., and the average temperature rise in the second step The present invention provides a method for heating a frozen dough, characterized in that the speed is 0.01 to 0.35 ° C./second.
In the present invention, the first step raises the temperature of the frozen dough having an average dough temperature of −30 to −12 ° C. at an average heating rate of 0.05 to 2.00 ° C./sec. A method for raising the temperature of frozen dough is provided.
Moreover, this invention provides the temperature increase method of frozen dough characterized by the total required time of said 1st process and said 2nd process being 1 to 20 minutes.
Moreover, this invention provides the temperature rising method of the frozen dough characterized by the average temperature rising rate in said 2nd process being slower than the average temperature rising rate in said 1st process.
In addition, the present invention provides a bakery product produced by heating and baking a frozen dough for breads after heating the frozen dough according to any one of the methods described above. .
Moreover, this invention provides the bakery product manufactured by baking after baking the frozen dough of pie, using the temperature rising method of any one of the said frozen dough.

  By using the frozen dough temperature rising method of the present invention, regardless of the type, shape, etc. of the dough, while effectively suppressing the temperature unevenness of the dough, the thawing / heating temperature time of the frozen dough for breads or pie Can be greatly shortened. Further, since the dough after the temperature rise hardly adheres condensed water to the dough surface, the workability in the subsequent manufacturing process is good. Furthermore, the bakery product obtained by baking the dough after the temperature rise has an excellent characteristic that it has almost the same quality as the bakery product by the scratch manufacturing method and is slow to age after baking.

  In the present invention, bread refers to a dough obtained by adding yeast, salt and water to a flour raw material and then kneading and baking the dough. Sugar, fats, eggs, and milk may be added to the dough as auxiliary ingredients. Moreover, the non-fermented bread which does not use a yeast may be sufficient. The flour raw material is not particularly limited as long as it is used as a cereal flour for bread. Examples thereof include flours such as wheat, rye, barley, rice and corn. In addition, examples of fats and oils include butter, margarine, shortening, and the like. In addition, starches obtained by refining from various raw materials such as tapioca, corn, potato, etc., processed starches obtained by chemically processing these starches as appropriate, skim milk powder, whole milk powder products such as whole milk powder To improve sugar, sugars obtained by decomposing starches such as oligosaccharides and liquid sugars, dried fruits such as raisins, nuts such as almonds, chocolate chips, cocoa powder, fragrances such as cinnamon and vanilla essence, and dough physical properties Food additives such as enzymes used, dough improving agents such as yeast food, various thickening polysaccharides, microorganisms used for fermentation of lactic acid bacteria, emulsifiers, colorants, preservatives, and the like may be added. Moreover, it may consist only of kneaded dough, such as breads, or may contain fillings in the dough. Examples of the fillings include creams such as eggplant and custard cream, fruits such as jams and boiled apples, and side dishes such as curry. Moreover, what was shape | molded using 2 or more types of cloth | dough may be used, and what was shape | molded in combination with other cloth | fabrics, such as biscuit cloth | dough, may be used. Specific examples include breads such as breads, anpans, cream breads, jam breads and curry breads, pastries such as croissants and Danish, walnut breads and melon breads.

  In the present invention, the pie is a material obtained by adding fats and oils, salt and water to a powder raw material, kneading it into a sheet shape, molding it into a multilayer structure, and baking it. The fats and oils may be molded into a multilayer structure in which an oil and fat layer is provided between layers of the dough without being kneaded into the dough. Although it will not specifically limit if it is normally used as a raw material of pie as a flour raw material, Wheat flour is mainly mentioned. You may add the thing similar to what was mentioned as what can be added to dough of breads, such as sugar, fats and oils, an egg, milk, a food additive, a fragrance | flavor, as an auxiliary material. Moreover, the thing which included the fillings in the dough may be included, and the thing similar to breads is mentioned as fillings.

  In the present invention, the frozen dough means one obtained by freezing the dough during the manufacturing process of breads or pie. Specifically, bread or pie dough that has been kneaded by adding other raw materials to the flour raw material is frozen and stored before baking. Usually, breads are formed by dividing dough into a suitable size after first fermenting a dough prepared by kneading flour raw materials and the like. Then, after carrying out proof fermentation (secondary fermentation), it manufactures by baking. The frozen dough for bread used in the temperature raising method of the present invention may be frozen and stored before proofing, or may be stored frozen after proofing. From the viewpoint of improving work efficiency, it is preferable that the frozen dough for breads used in the temperature raising method of the present invention is frozen and stored before proofing. In addition, it may be a dough ball that is stored frozen before molding and requires a molding operation after temperature rise, or may be frozen and stored after molding and before proofing. Similarly, the frozen dough for pie is preferably frozen and stored after molding.

  The composition, weight, and shape of the frozen dough used in the temperature raising method of the present invention are not particularly limited, and can be appropriately determined in consideration of the type of bakery food to be produced. For example, it may be a dough ball before molding or may be molded. The shape after molding is not particularly limited, either, it may be rounded and may be molded into an uneven shape such as croissant. Further, it may be one that wraps fillings, or may be one in which auxiliary materials such as nuts are dispersed throughout the dough. The composition of the fillings and the like, the weight ratio of the frozen dough and the fillings and the like are not particularly limited, and can be appropriately determined in consideration of the type of bakery food to be produced. In addition, as frozen dough used for the temperature rising method of this invention, what was manufactured by the conventional method can be used and what is marketed may be used.

  The weight of the frozen dough used in the temperature raising method of the present invention is preferably 30 g or more. This is because when the conventional natural thawing method or the like is used for frozen dough with a large weight, which takes a long time for temperature increase, the temperature increase time shortening effect of the temperature increase method of the present invention is more effectively exhibited. .

  In addition, the shape of the frozen dough used in the temperature raising method of the present invention has a shape with a relatively small specific surface area with respect to the volume or an uneven shape rather than a shape with a large specific surface area with respect to the volume and less unevenness like a sheet shape. The shape is preferred. In the conventional natural thawing method, etc., the temperature unevenness of the dough is likely to be generated, and the effect of suppressing the temperature unevenness of the dough of the temperature rising method of the present invention is more effective by providing it to a frozen dough having a small specific surface area or uneven shape. It is because it is demonstrated to.

  In the present invention, the average dough temperature means an average temperature of each part in the dough. Specifically, in the case of a dough ball or the like that has no protrusions and has a substantially hemispherical shape, the temperature of the center of the fabric (hereinafter referred to as the core temperature) and the temperature of the surface of the fabric (hereinafter referred to as the surface) Temperature). Further, in the case of a form having a tip such as a croissant or a convex part such as a protrusion, the average temperature is a core temperature, a surface temperature, and a temperature of the convex part (hereinafter referred to as an angular temperature).

  The method for raising the temperature of frozen dough according to the present invention (hereinafter sometimes referred to as the temperature raising method of the present invention) is a method for raising the temperature of frozen dough for breads or pie, The first step of heating the dough so that the average dough temperature is 2 to 15 ° C, and the dough having an average dough temperature of 2 to 15 ° C obtained in the first step is more than 15 ° C and not more than 28 ° C. A second step of raising the temperature, wherein the average temperature rise rate of the frozen dough in the second step is 0.01 to 0.35 ° C./second. In this way, the process of changing the frozen dough of breads or pies from the frozen state at an average dough temperature of −30 to −12 ° C. to the completed temperature rise state at a dough temperature of 15 to 28 ° C. from the frozen state to the average dough temperature By optimizing the average heating rate of the frozen dough in the second step by dividing it into a first step to be refrigerated at 2 to 15 ° C. and a second step from the refrigerated state to the temperature rising completion state. The thawing / heating time can be greatly shortened without impairing the quality of the baked product after baking.

  The reason why such an effect is obtained is not clear, but is presumed as follows. Since the temperature at the end of the first step is the starting point, the second step start temperature is different for each part of the dough, but by setting the average rate of temperature rise to 0.01 to 0.35 ° C./second, It is possible to minimize the temperature unevenness of the entire fabric and bring it closer to a uniform temperature distribution. As a result, even though the thawing / heating time is greatly shortened, the temperature variation of the entire dough when reaching the target temperature rise completion temperature is suppressed, and the quality of the baked product after baking is determined by the scratch manufacturing method. It is assumed that the quality can be almost equivalent to that of bakery products.

Hereinafter, it demonstrates for every process.
The first step is a step of heating the frozen dough of breads or pies so that the average dough temperature is 2 to 15 ° C. The average dough temperature of the frozen dough is not particularly limited as long as it is in a frozen state, and one that has been frozen and stored in a commonly used refrigeration storage facility can be used. In the temperature raising method of the present invention, a frozen dough having an average dough temperature of −30 to −12 ° C. is preferable.

  The average dough temperature at the end of the first step is not particularly limited as long as the temperature is in the range of 2 to 15 ° C., and is appropriately determined in consideration of the composition, weight, shape, etc. of the target frozen dough. can do. By setting the average dough temperature at the end of the first step to 15 ° C. or less, it is possible to suppress local overheating accompanying the rapid temperature rise and partial overheating due to the end face effect. In addition, it is possible to more effectively minimize the temperature unevenness of the entire fabric in the second step. On the other hand, when the average dough temperature at the end of the first step is set to 2 ° C. or higher, the temperature increase time of the frozen dough can be significantly shortened. In the temperature raising method of the present invention, the average dough temperature at the end of the first step is preferably 8 to 15 ° C.

  The average rate of temperature increase in the first step is not particularly limited as long as it is a rate at which the frozen dough can be heated so that the average dough temperature is in the range of 2 to 15 ° C. It is preferably 2.00 ° C / second, more preferably 0.08 to 1.65 ° C / second. By setting the average temperature increase rate to 2.00 ° C./second or less, the temperature unevenness of the dough at the end of the first step can be further suppressed, and it becomes easy to avoid excessive drying and heating of the dough. On the other hand, by setting the average heating rate to 0.05 ° C./second or more, the heating time of the frozen dough can be significantly shortened and the moisture inside the dough becomes more uneven. Is suppressed, and the dough state after the temperature rise can be made substantially equal to that at the time of freezing. This is because air bubbles after baking are minimized by passing through the maximum ice crystal formation zone, which is generally said to be around -5 to 0 ° C, quickly in a short time to minimize the movement of moisture contained in the dough. This is presumably because the film can be made thin and fine.

  The second step is a step of heating the dough having an average dough temperature of 2 to 15 ° C. obtained in the first step to an average dough temperature exceeding 15 ° C. to 28 ° C. or less. The average dough temperature at the end of the first step is not particularly limited as long as the temperature is in the range of more than 15 ° C. and not more than 28 ° C. The composition, weight, shape, type of yeast, It can be appropriately determined in consideration of the average temperature increase rate in one step, whether the operation after the temperature increase is a molding operation or proof fermentation, or proof fermentation temperature. When the average dough temperature at the end of the second step is higher than 28 ° C., the yeast in the dough is rapidly activated and the fermentation state becomes non-uniform, or the fats and oils in the dough melt out and the temperature rises. There is a risk of adversely affecting the quality of the bakery product obtained by baking the subsequent dough. On the other hand, by making the average dough temperature at the end of the second step higher than 15 ° C., the entire dough can be brought close to a uniform temperature distribution, and the heating time can be shortened significantly.

  The average temperature increase rate in the second step is not particularly limited as long as it is a rate in the range of 0.01 to 0.35 ° C./second. By setting the average temperature rising rate to 0.35 ° C./second or less, it is possible to more effectively minimize the temperature unevenness of the entire fabric and stabilize the fabric quality. On the other hand, when the average rate of temperature increase is 0.01 ° C./second or more, the temperature increase time of the frozen dough can be significantly shortened. In the temperature raising method of the present invention, the average temperature raising rate in the second step is preferably 0.03 to 0.30 ° C./second.

  According to the heating method of the present invention, in the conventional general thawing / heating method, it took tens of minutes to several hours from the freezing temperature zone to the refrigeration temperature zone and the temperature zone before molding and proofing. The time required for the temperature raising process of the frozen bread dough can be greatly shortened. The time required for the first step and the time required for the second step are not particularly limited, but the total time required for both steps is preferably 1 to 20 minutes, preferably 1 to 15 minutes. It is more preferable. As described above, by shortening the total time required for the first step and the second step, it is possible to sufficiently suppress the adhesion of condensed water to the surface of the dough and the moisture transfer inside the dough. That is, with the temperature rising method of the present invention, in the bakery product manufacturing process, the thawing / temperature rising process from the frozen state to the proofing process is very short and the dough surface becomes sticky and the workability is impaired. It is possible to carry out efficiently without any trouble.

  By changing the average temperature increase rate in the first step and the second step, internal heat transfer is effectively used together, temperature variation of the dough is suppressed, and rapid temperature increase that does not adversely affect the quality becomes possible. . In particular, it is preferable that the average temperature increase rate in the second step is slower than the average temperature increase rate in the first step. By making the rate of temperature increase in the second step slower than that in the first step, the temperature unevenness of the dough can be suppressed within a temperature variation range that does not adversely affect the quality of the product after baking. Here, “within a temperature variation range that does not adversely affect the quality of the product after baking” means, for example, that the temperature unevenness of the core temperature, the surface temperature, and the angular temperature of each fabric that has been subjected to a temperature increase process at the same time is the target temperature On the other hand, it means a certain degree of variation within the standard deviation of about 7.0, preferably within 4.0.

  The average heating rate in the first step and the second step can be appropriately determined in consideration of the type of bakery food to be produced, the composition of the dough, the weight, the shape, and the like. For example, even in the case of wrappings that contain fillings having different specific heats, the temperature rising method of the present invention can be applied by setting an average temperature rising rate according to each characteristic.

  The method for raising the temperature of the dough in the first step and the second step is not particularly limited as long as the average temperature rise rate of the dough can be within the range where the effects of the present invention can be achieved. Moreover, it can also heat up using a well-known temperature rising apparatus. In the temperature raising method of the present invention, for example, a heating method by microwave irradiation using a magnetron (for example, see Japanese Patent Application Laid-Open No. 2000-218959) is suitable.

  More specifically, the method for raising the temperature of the dough in the first step and the second step may be any method as long as the average temperature rise rate in the second step can be 0.01 to 0.35 ° C./second. May be a continuous heating method or a discontinuous heating method. For example, by appropriately combining the heat treatment time and the non-heat treatment time, it is possible to finely adjust the temperature increase rate, so that the average temperature increase rate of the dough is within the target range more easily than continuous heat treatment. Can be maintained. This is because, by providing a non-heating time during the heat treatment, the thermal energy accumulated in the dough is diffused by internal heat transfer within the non-heating time, so the temperature variation in the dough is alleviated. It is guessed. The combination of heat treatment and non-heat treatment, that is, the timing of switching between the heat time and the non-heat time, etc., is the equipment used for the heat treatment, the heating intensity per unit time during heating (the amount of heat energy given to the dough) The shape can be determined as appropriate in consideration of the shape, size, type, and the presence / absence of filling.

  For example, in the case of using a microwave irradiation apparatus using a magnetron described in Japanese Patent Application Laid-Open No. 2000-218959, by appropriately switching between the microwave irradiation state and the non-irradiation state by the magnetron, The average temperature rising rate of the dough can be set to 0.01 to 0.35 ° C./second. Further, the heat source for heat treatment such as magnetron may be one or plural. For example, even if a plurality of magnetrons are arranged in an appropriate balance in the apparatus and a plurality of doughs are handled by a single temperature increase process by switching the irradiation / non-irradiation state of each magnetron independently. The dough temperature can be raised satisfactorily while suppressing variations in the dough temperature.

  Bakery products using yeast can be produced by heating and baking the bread dough using the temperature increasing method of the present invention. On the other hand, baked goods can be manufactured by baking the dough of the pie which does not use yeast, after heating using the temperature rising method of this invention. The dough heated using the temperature raising method of the present invention has little temperature unevenness in the dough, and the moisture non-uniformity has hardly progressed. Therefore, the bakery product obtained after baking has a fine texture. It has excellent characteristics such as good crispness, thin crust, and slow aging. In addition, the proof fermentation and baking of the dough after temperature rising can be performed by a conventional method.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
Note that the thawing cabinet used in this example is a thawing cabinet provided with a total of four magnetrons (output 850 W) so as to face each other vertically in the cabinet. Each magnetron can switch microwave irradiation / non-irradiation independently. In all of the following examples, the temperature of the frozen dough was increased by appropriately switching between microwave irradiation and non-irradiation in each frame, with 8 frames being one frame.

[Examples 1 and 2 and Comparative Example 1]
Frozen crushed dough (dough weight 35g, eggplant weight 40g, total 75g / piece) was taken out from the -18 ° C freezer and 8 pieces were put on the turntable (8 seconds / rotation) in the thawing box. The temperature was raised by irradiating with microwaves at intervals and concentric circles, the changes in the core temperature and the surface temperature were measured, and the average value and standard deviation of the eight fabrics were calculated (Example 1). Specifically, magnetrons installed one by one in four locations in the thawing chamber (inside upper part of the warehouse, upper part of the inner side of the warehouse, upper part of the inner side of the warehouse, and lower part of the outer side of the warehouse) are micro-independently every 8 seconds. By switching between irradiation and non-irradiation of waves, the temperature was increased by discontinuously irradiating the frozen protein dough on the turntable with microwaves. Table 1 shows microwave irradiation time and timing, that is, switching between irradiation and non-irradiation of each magnetron for each frame (8 seconds). In the table, “inner upper part”, “inner upper part”, “outer upper part”, and “outer lower part” indicate the installation location of the magnetron. Further, “◯” indicates a state in which the microwave is irradiated, and “−” indicates a state in which the microwave is not irradiated.

  In addition, eight pieces of the same type of frozen protein dough were heated in the same manner as in Example 1 except that the microwave irradiation time and timing were set in Table 2 (Example 2). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.

  On the other hand, 8 frozen frozen doughs of the same type were placed in a natural thawing method (lined on a top plate and then left in a room with a temperature of 20 ° C and a humidity of 60% for 2 hours and 15 minutes. The temperature was raised (Comparative Example 1). The change of each core temperature and surface temperature was measured, and the average value of eight dough was computed.

The obtained results are shown in FIG. In Table 3, “average fabric temperature” is an average value of the core temperature and the surface temperature. For example, in Example 1, the temperature after 32 seconds indicates the temperature measured after no microwave irradiation for 8 seconds (fourth frame) from 28 seconds to 32 seconds later, The temperature after 40 seconds indicates the temperature measured after irradiating microwaves from the inside lower part of the inside and the outside lower part of the inside of the warehouse for 8 seconds (5th frame) from the time of 32 seconds to 40 seconds later. Yes.
On the other hand, FIG. 1 shows changes in the respective dough temperatures listed in Table 3 and straight lines with slopes of the upper limit value and the lower limit value of the average heating rate in the first and second steps in the heating method of the present invention. It is a thing. In the figure, line 1 is a straight line with the lower limit (0.05 ° C./sec) of the average temperature increase rate in the first step as an inclination, and line 2 is the upper limit (2.00 ° C.) of the average temperature increase rate in the first step / Line) is a straight line with a slope, line 3 is a straight line with a slope of the lower limit value (0.01 ° C./second) of the average temperature increase rate in the second step, and line 4 is an upper limit of the average temperature rise rate in the second step. It is a straight line with the value (0.35 ° C./second) as the slope. Moreover, the line 5 is the average value of the core temperature of the fabric in Example 1, the line 6 is the average value of the surface temperature of the fabric in Example 1, the line 7 is the average value of the average fabric temperature in Example 1, and the line 8 is the implementation. The average value of the core temperature of the fabric in Example 2, line 9 is the average value of the surface temperature of the fabric in Example 2, line 10 is the average value of the average fabric temperature in Example 2, and line 11 is the average fabric temperature in Comparative Example 1. The average value of each is shown.

In addition, it was observed that the variation in the temperature of the fabric in Example 1 was smaller than that in Example 2. This is because the microwave irradiation is switched more frequently in the first embodiment than in the second embodiment, so that the heat energy accumulated so far can be diffused by using internal heat transfer at the time of non-irradiation. This is presumed to be because the non-irradiation time provided as appropriate is the time to alleviate the variation.
Further, when the state of the dough after the temperature increase was observed, the dough of Example 1 was good, but the dough of Example 2 was slightly sticky with some of the bottoms of the 8 pieces being soft. On the other hand, the fabric of Comparative Example 1 exudes water and has a sticky surface.

  After the temperature rise, the dough is transferred to an oven top plate, fermented for 75 minutes in a proofer with a temperature of 38 ° C and a humidity of 85%, and then baked in an oven set at 200 ° C for 10 minutes to make a bakery product (Anpan) Manufactured. The following table shows the texture (paste, mouthfeel, fineness) and the taste of each of the resulting anpan when left at room temperature of about 20 ° C for 2 hours and when left for 1 day. Evaluation was performed by 10 panelists according to the evaluation criteria. The evaluation results are shown in Table 4. Moreover, the average value (average specific volume) of the specific volume of the bakery product and the points noticed other than the evaluation items are described as special notes.

<Melting mouth>
5: It melts very well and does not become a dumpling in the mouth.
4: Melt well, almost no dumplings in the mouth.
3: Slightly melts in the mouth and partly becomes dumpling in the mouth.
2: Melting in the mouth, sticking in the mouth, forming a dumpling lump.
1: The mouth melts so badly that it is sticky in the mouth and difficult to swallow.
<Shitori>
5: Very moist and soft texture.
4: Moist and soft texture.
3: There is a slightly cramped part.
2: Fully crisp and partially hard texture.
1: Very dry and crisp, hard texture.
<Evaluation criteria for fineness>
5: The inner phase is very fine and uniform.
4: The inner phase is slightly fine and almost uniform.
3: A state in which the inner phase is fine and partially rough.
2: The inner phase is rough and slightly non-uniform.
1: The inner phase is very rough and uneven.
<Preference>
5: Very preferable.
4: Slightly preferred.
3: Normal.
2: Slightly undesirable.
1: Very unfavorable.

  The anpan using the temperature raising method of the present invention is clearly shorter in the time required for thawing and temperature raising, and melts in the mouth compared to the anpan using the conventional thawing method even after a baked time, It was found that both the fineness and the fineness were excellent. That is, from these results, the bakery product obtained by baking after fermentation of the dough heated using the temperature rising method of the present invention is of high quality and has the excellent property that aging after baking is slow. It is clear to have.

  Moreover, when the proteins of Example 1 and Example 2 were compared, the protein of Example 2 had a smaller average specific volume than the protein of Example 1, and the inner phase was somewhat awkward. In addition, in the dough heated at the end of the second step and before the proofing, the stickiness is clearly suppressed as compared to the dough heated by the conventional method, but unfavorable state such as unevenness due to softening of some dough Was found to be expressed. Such a quality problem is thought to be because the temperature unevenness of the dough in a high temperature range becomes large because the average temperature rising rate, particularly the average temperature rising rate in the second step, is too high. Such a quality problem that occurs when the average rate of temperature increase at the end of temperature increase is too fast is expected to occur more significantly when the temperature of the frozen dough before thawing is high. That is, the comparison between Example 1 and Example 2 suggests the importance of the average rate of temperature increase in the second step being in an appropriate speed range.

[Examples 3 and 4 and Comparative Example 2]
Frozen melon bread dough (dough weight 48g, biscuit dough weight 29g, total 77g / piece) taken out from a freezer at -18 ° C and put 8 pieces on the turntable (8 seconds / rotation) in the thawing box etc. The temperature was raised by arranging the intervals and concentric circles, adjusting the microwave irradiation time and timing as appropriate, and irradiating the microwave (Example 3). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
Moreover, eight frozen melon bread doughs of the same type were heated in the same manner as in Example 3 except that the microwave irradiation time and timing were changed (Example 4). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
On the other hand, eight frozen melon bread doughs of the same type were heated by a natural thawing method (after placing them on a top board and then placed in a room with a temperature of 20.4 ° C. and a humidity of 60% for 2 hours) Example 2). The change of each core temperature and surface temperature was measured, and the average value of eight dough was computed.

The obtained results are shown in FIG. In Table 5, “average fabric temperature” is an average value of the core temperature and the surface temperature. On the other hand, FIG. 2 shows changes in the respective dough temperatures shown in Table 5 and straight lines with the upper and lower limits of the average heating rate in the first and second steps in the heating method of the present invention as slopes. It is a thing. In the figure, lines 1 to 4 are the same as those in FIG. Moreover, the line 12 is the average value of the core temperature of the fabric in Example 3, the line 13 is the average value of the surface temperature of the fabric in Example 3, the line 14 is the average value of the average fabric temperature in Example 3, and the line 15 is implemented. The average value of the core temperature of the fabric in Example 4, line 16 is the average value of the surface temperature of the fabric in Example 4, line 17 is the average value of the average fabric temperature in Example 4, and line 18 is the average fabric temperature in Comparative Example 2. The average value of each is shown.
In addition, when the state of the dough after the temperature increase was observed, the dough of Example 3 was good, but the dough of Example 4 was partially melted and the surface was somewhat sticky. On the other hand, the fabric of Comparative Example 2 exudes water and has a sticky surface.

  After the temperature rise, the dough is transferred to an oven top plate, fermented for 80 minutes in a proofer at 30 ° C and 60% humidity, then baked in an oven set at 200 ° C for 10 minutes and bakery products (melon bread) Manufactured. Although the obtained melon bread was left at room temperature of about 20 ° C. for 2 hours and left for 1 day, each panel was evaluated by 10 panelists for the texture (crisp, mouth melting, and wiping) and the preference for melon bread. did. The evaluation criteria for melting in the mouth, moistening, and preference were the same as those of the above-mentioned anpan, and the crispness was in accordance with the evaluation criteria shown below. The evaluation results are shown in Table 6. Moreover, the average value (average specific volume) of the specific volume of the bakery product and the points noticed other than the evaluation items are described as special notes.

<Chopping>
5: Very crisp and easy to bite. 4: Good crisp and easy to bite. 3: Slightly crisp and hard to bite. 2: Slightly crisp and bite to the whole. 1: Bad crisp and very bite. Difficult to cut

Melon bread using the heating method of the present invention is clearly shorter time required for thawing and heating, and compared to melon bread using the conventional thawing method even after a baked time, crisp, melted in the mouth, It was found that both the shitori were excellent and did not pass over time, clearly maintaining a favorable texture.
On the other hand, when the melon breads of Examples 3 and 4 are compared, the melon bread of Example 4 in which the average temperature rising rate in the second step is close to the upper limit value is similar to that of Example 2 than that of Example 3. It was observed that the specific volume of the baked product was reduced, the inner phase was somewhat clogged, and the quality problems such as the fat and oil in the biscuit dough were likely to be dissolved. This also suggests the importance of the average temperature increase rate in the second step being in an appropriate speed range.

[Comparative Examples 3 and 4]
Eight frozen melon bread doughs of the same type as in Example 3 were heated according to the method described in Patent Document 5 (Comparative Example 3). Specifically, using a dough conditioner, thawing over 140 minutes from the first frozen state to an average dough temperature of 10.2 ° C. under an atmospheric condition of a temperature of 10.9 ° C. and a humidity of 80% RH (heating rate) 0.219 ° C / min = 0.0037 ° C / sec) and then held for 3 hours at 16.4 ° C and 85% RH (temperature increase rate 0.032 ° C / min = 0.0005 ° C / sec) The temperature rise was completed. The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
On the other hand, eight frozen melon bread doughs of the same type as in Example 3 were subjected to the first step by the temperature raising method of the present invention, and then the second step was heated by natural thawing (Comparative Example 4). Specifically, after increasing the average temperature of the first step at 0.517 ° C./sec and increasing the average dough temperature to 10.6 ° C., it is placed on the top plate and covered with vinyl at a temperature of 20.4 ° C. The mixture was left for 65 minutes in an indoor atmosphere at a humidity of 60%, and the temperature was raised to an average dough temperature of 18.4 ° C. The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
In addition, when the state of the dough after the temperature increase was observed, the dough of Comparative Example 3 had water oozed out and the surface was sticky. On the other hand, the surface of the fabric of Comparative Example 4 was slightly dry.

  After the temperature rise, the dough is transferred to an oven top plate, fermented for 80 minutes in a proofer at 30 ° C and 60% humidity, then baked in an oven set at 200 ° C for 10 minutes and bakery products (melon bread) Manufactured. Although the obtained melon bread was left at room temperature of about 20 ° C. for 2 hours and left for 1 day, each panel was evaluated by 10 panelists for the texture (crisp, mouth melting, and wiping) and the preference for melon bread. did. The evaluation criteria for melting in the mouth, moistening, and preference are the same as those for the above-mentioned anpan, and the evaluation criteria for crispness are the same as those for the above-mentioned melon bread. The results of evaluation are shown in Table 7. Moreover, the average value (average specific volume) of the specific volume of the bakery product and the points noticed other than the evaluation items are described as special notes.

It was found that the melon bread using the temperature raising method of the present invention has an overwhelmingly short time required for raising the temperature and is very excellent in quality as compared with the method described in Patent Document 5.
Similarly, even if the average dough temperature is raised to about 10 ° C. only in the first step of the present invention, and then the second step is slowly raised under the same conditions as the natural thawing method, It was found that the quality was remarkably excellent.
That is, from these results, it is clear that a bakery product with extremely good quality can be obtained by thawing and heating quickly in a short time and within the temperature increase rate range of the present invention.

[Examples 5 and 6 and Comparative Example 5]
Frozen croissant dough (dough weight 55g / piece) prepared by a regular method is taken out from a freezer at -18 ° C, and 8 pieces are arranged on a turntable (8 seconds / rotation) in a thawing box at equal intervals and concentrically. The microwave irradiation was performed by appropriately adjusting the wave irradiation time and timing, and the temperature was raised (Example 5). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
In addition, eight frozen croissant doughs of the same type were heated in the same manner as in Example 5 except that the microwave irradiation time and timing were changed (Example 6). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
On the other hand, eight frozen croissant doughs of the same type were heated by a natural thawing method (after placing them on a top board and then placed in a room with a temperature of 20 ° C. and a humidity of 60% for 1 hour and 45 minutes). Example 5). The change of each core temperature and surface temperature was measured, and the average value of eight dough was computed.

The obtained results are shown in FIG. In Table 8, “average fabric temperature” is an average value of core temperature, angular temperature, and surface temperature. On the other hand, FIG. 3 shows changes in the respective dough temperatures shown in Table 8 and straight lines with the upper limit value and lower limit value of the average heating rate of the first and second steps in the heating method of the present invention as slopes. It is a thing. In the figure, lines 1 to 4 are the same as those in FIG. Moreover, the line 19 is the average value of the core temperature of the fabric in Example 5, the line 20 is the average value of the angular temperature of the fabric in Example 5, the line 21 is the average value of the surface temperature of the fabric in Example 5, and the line 22 is The average value of the average fabric temperature in Example 5, the line 23 is the average value of the core temperature of the fabric in Example 6, the line 24 is the average value of the angular temperature of the fabric in Example 6, and the line 25 is the texture of the fabric in Example 6. The average value of the surface temperature, the line 26 indicates the average value of the average dough temperature in Example 6, and the line 27 indicates the average value of the average dough temperature in Comparative Example 3, respectively.
In addition, when the state of the dough after the temperature increase was observed, the dough of Example 5 was good, but the dough of Example 6 started to dissolve oil and fat and was partially sticky. On the other hand, the fabric of Comparative Example 5 had water oozing out and the surface was sticky.

  After the temperature rise, the dough is transferred to an oven top plate, fermented for 80 minutes in a proofer with a temperature of 28 ° C and a humidity of 75%, then baked for 16 minutes in an oven set at 200 ° C for bakery products (croissants) Manufactured. Although the croissants obtained were left at room temperature of about 20 ° C. for 2 hours and left for 1 day, the texture of each mouth (melted, crisp, crispy) and the preference for croissants were evaluated by 10 panelists. evaluated. The evaluation standards for melting in the mouth, crispness and preference were the same as for the melon bread, and the crispness was in accordance with the evaluation standards shown below. The evaluation results are shown in Table 9. Moreover, the average value (average specific volume) of the specific volume of the bakery product and the points noticed other than the evaluation items are described as special notes.

<Crunch>
5: The crust is very crisp 4: The crust is somewhat crisp 3: The crust is crisp, but there are some heavy and hard parts 2: The crust is not so crisp and heavy overall Hard 1: The crust is not crisp and hard

The croissant using the temperature rising method of the present invention is clearly shorter in the time required for thawing and temperature rising, and compared with the croissant using the conventional thawing method even after the time of baking, melting in the mouth, crispness, It was found that both the crispy feelings were excellent and did not stick even over time, clearly maintaining a favorable texture.
On the other hand, when the croissants of Examples 5 and 6 are compared, the croissant of Example 6 in which the average temperature increase rate in the second step is close to the upper limit as in the case of Example 2 is more than that of Example 5. It was observed that the specific volume of the baked product was reduced and the oil and fats in the dough were melted out, so that quality problems such as increased variation in the baked shape were likely to occur. This also suggests the importance of the average temperature increase rate in the second step being in an appropriate speed range.

[Examples 7 and 8 and Comparative Example 6]
Frozen walnut bread dough (dough weight 70g / piece) prepared by a regular method is taken out from a freezer at -18 ° C, and 8 pieces are arranged in a concentric circle at regular intervals on a turntable (8 seconds / rotation) in a thawing box. The microwave irradiation was performed by appropriately adjusting the wave irradiation time and timing, and the temperature was raised (Example 7). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
Further, eight frozen walnut bread doughs of the same kind were heated in the same manner as in Example 7 except that the microwave irradiation time and timing were changed (Example 8). The changes in the core temperature and surface temperature of each were measured, and the average value and standard deviation of the eight fabrics were calculated.
On the other hand, eight frozen walnut bread doughs of the same type were heated by a natural thawing method (after placing them on a top board and covering with vinyl for 3 hours and 15 minutes in a room with a temperature of 20 ° C. and a humidity of 60%) (comparison) Example 6). The change of each core temperature and surface temperature was measured, and the average value of eight dough was computed.

The obtained results are shown in FIG. In Table 10, “average fabric temperature” is an average value of the core temperature and the surface temperature. On the other hand, FIG. 4 shows the change of each dough temperature of Table 10, and the straight line which makes the upper limit value and the lower limit value of the average temperature increase rate of the 1st and 2nd process in the temperature rising method of this invention the inclination. It is a thing. In the figure, lines 1 to 4 are the same as those in FIG. Moreover, the line 28 is the average value of the core temperature of the fabric in Example 7, the line 29 is the average value of the surface temperature of the fabric in Example 7, the line 30 is the average value of the average fabric temperature in Example 7, and the line 31 is implemented. The average value of the core temperature of the fabric in Example 8, the line 32 is the average value of the surface temperature of the fabric in Example 8, the line 33 is the average value of the average fabric temperature in Example 8, and the line 34 is the average fabric temperature in Comparative Example 4. The average value of each is shown.
In addition, when the state of the dough after the temperature rise was observed, the dough of Example 7 was good, but the surface of the dough of Example 8 was partially dried. On the other hand, the fabric of Comparative Example 6 exudes water and has a sticky surface.

  The dough after the temperature rise is degassed, rounded and molded, and 5 perimeters are cut in a radial direction of about 10 mm, and then transferred to a top plate for an oven. After fermenting for a minute, it was baked for 10 minutes in an oven set at 200 ° C. to produce a bakery product (walnut bread). The resulting walnut bread was allowed to stand at room temperature of about 20 ° C. for 2 hours and left for 1 day, but the texture (melted in the mouth, moisturized, soft feeling) and the preference for walnut bread of 10 people Evaluated by panelists. The evaluation criteria for melting in the mouth and sushi are the same as those of the above-mentioned anpan, and the soft feeling was in accordance with the evaluation criteria shown below. The evaluation results are shown in Table 11. Moreover, the average value (average specific volume) of the specific volume of bakery products was described.

<Soft feeling>
5: Very soft and fluffy 4: Soft and fluffy 3: Soft, but partly feels firmness 2: Slightly hard, feels sticky 1: Overall hard, sticky Have

The walnut bread using the temperature rising method of the present invention is clearly shorter in the time required for thawing and temperature rising, and melts in the mouth compared to the walnut bread using the conventional thawing method even after a baked time, It has been found that both the softness and the soft feeling are excellent, and it does not stick over time, and clearly maintains a favorable texture.
On the other hand, when comparing the crushed breads of Examples 7 and 8, the crushed bread of Example 8 in which the average temperature rising rate in the second step is close to the upper limit value is similar to that of Example 7 in the same manner as the anpan of Example 2. However, it was observed that the specific volume of the baked product tends to be small and quality problems such as a slight loss of texture are likely to occur. This also suggests the importance of the average temperature increase rate in the second step being in an appropriate speed range.

  The method for raising the temperature of frozen dough according to the present invention can shorten the thawing / heating time and improve the quality of frozen doughs of breads or pies having various compositions, weights and shapes. Therefore, it can be used in the field of manufacturing bakery products using frozen dough.

Changes in the dough temperature of Examples 1 and 2 and Comparative Example 1 in the temperature raising step of the frozen dough, and the upper limit value and the lower limit value of the average temperature raising rate in the first and second steps in the temperature raising method of the present invention A straight line with a slope of is shown. Changes in the respective dough temperatures of Examples 3 and 4 and Comparative Example 2 in the temperature raising step of the frozen dough, and the upper limit value and the lower limit value of the average temperature rising rate in the first and second steps in the temperature raising method of the present invention A straight line with a slope of is shown. Changes in the respective dough temperatures in Examples 5 and 6 and Comparative Example 5 in the temperature raising step of the frozen dough, and the upper limit value and the lower limit value of the average temperature raising rate in the first and second steps in the temperature raising method of the present invention A straight line with a slope of is shown. Changes in the respective dough temperatures in Examples 7 and 8 and Comparative Example 6 in the temperature raising step of the frozen dough, and the upper limit value and the lower limit value of the average temperature raising rate in the first and second steps in the temperature raising method of the present invention A straight line with a slope of is shown.

Claims (6)

A method for heating a frozen dough for breads or pie,
A first step of heating the frozen dough of breads or pies so that the average dough temperature is 2 to 15 ° C;
A second step of heating the dough having an average dough temperature of 2 to 15 ° C. obtained in the first step to an average dough temperature of more than 15 ° C. and not more than 28 ° C .;
Have
The method for raising the temperature of frozen dough, wherein the average temperature raising rate in the second step is 0.01 to 0.35 ° C / second.   2. The freezing according to claim 1, wherein the first step heats the frozen dough having an average dough temperature of −30 to −12 ° C. at an average heating rate of 0.05 to 2.00 ° C./sec. How to heat up the dough.   The method for raising the temperature of the frozen dough according to claim 1 or 2, wherein the total time required for the first step and the second step is 1 to 20 minutes.   The method for heating a frozen dough according to any one of claims 1 to 3, wherein an average temperature increase rate in the second step is slower than an average temperature increase rate in the first step.   A bakery product manufactured by fermenting and baking a frozen dough of breads after heating the frozen dough according to any one of claims 1 to 4.   The bakery product manufactured by baking after baking the frozen dough of pie using the temperature rising method of the frozen dough in any one of Claims 1-4.

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