JP2014018108A - Production method of breads, and bread mix for use in the production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a simple and convenient production method of breads.SOLUTION: The production method of breads includes: a dough preparation step for preparing a dough by kneading dough material including at least wheat flour, water, and an expansion agent; a forming step for forming the dough prepared in the dough preparation step into a desired form; and a heating step for heating the dough formed in the forming step with microwaves. In the production method of breads, a baking step in a conventional production method of breads is performed by heating with microwaves, so that breads are produced in a simple and convenient way in a drastically shortened production time.

Description

  The present invention relates to a method for producing bread. More specifically, the present invention relates to a bread manufacturing method in which baking of breads is performed by heating with microwaves, and a bread-making mix used in the manufacturing method.

  In recent years, a microwave oven has been generally used as a cooking utensil capable of various cooking such as baking, boiling, frying, and steaming from a simple reheating appliance. Because the penetration rate of microwave ovens in general households is very high, and cooking using microwave ovens can significantly reduce the heating time compared to general cooking utensils, From the viewpoint of shortening and energy saving, methods for producing and cooking various foods using a microwave oven are being developed.

  For example, in Patent Document 1, a dough obtained by increasing the amount of water or milk in the sponge cake, madeleine dough by about 20% or more compared to that in the case of cooking with a gas or electric microwave oven is about half the capacity of the baking mold. A method is disclosed in which sponge cake and madeleine can be easily produced by a microwave oven by pouring and cooking for about 4 minutes with a microwave oven.

  Moreover, in patent document 2, 1-50 weight% of wheat flour heat-processed under the temperature of 75-100 degreeC, egg white powder 0.5-10 weight%, fats and oils 0.5-30 weight%, saccharides 2-50 weight%, and a swelling agent 0.5- By containing 10% by weight, a microwave cooking cake premix that can be easily cooked in a short time in a microwave oven at home is disclosed.

  Furthermore, in patent document 3, 30-80 weight part of fats and oils, 1-15 weight part of vegetable fiber, and 5-20 weight part of egg yolk powder with respect to 100 weight part of wheat starch and this wheat starch. In addition, water and / or milk is added and kneaded in an amount of 50 to 100 parts by weight to 100 parts by weight of powdered food material containing 10 to 25 parts by weight of baking powder and having a moisture content of 10% by weight or less. There is disclosed a powdered food material capable of cooking steamed bread-like food for infants by filling a kneaded product into a container and heating it in a microwave oven.

  As described above, a number of techniques for manufacturing using microwave heating (microwave heating) have been conventionally used in the heating process for manufacturing cakes, madeleine, steamed bread and other confectionery, A technique using microwave heating is being developed even in part of the bread manufacturing process.

  For example, in Patent Document 4, primary fermentation and secondary fermentation in a bread production process using bread dough containing yeast are produced within 20 minutes by microwave heating within a set temperature of 25 ° C. to 45 ° C. within 20 minutes. A method is disclosed.

  Moreover, in patent document 5, the amount of additional heat represented by the product of the whole capacity | capacitance restriction | limiting, high frequency output (W), and irradiation time (minutes) is used together with a chemical expansion agent on the basis of yeast for expansion. Electrons in which intense flour, sugar, salt, skim milk powder, chemical swelling agent or oxidizing agent and / or reducing agent are uniformly mixed to perform primary fermentation and secondary fermentation of dough with an equivalent value in the range of 100 to 500 A range pan mix is disclosed.

  As described above, there are techniques using microwave heating in the bread manufacturing method, but all of these techniques are methods of performing microwave heating in the fermentation process. That is, in order to actually complete bread, it is necessary to bake in an oven or the like after fermentation, and although the fermentation time can be shortened, it has never been an easy method.

  As a method for easily producing breads, there is a method for producing Nan, which is a kind of breads, by performing a baking process using a frying pan. However, in the frying pan heating, since the heat conduction to the dough other than the portion grounded to the frying pan is slow, for example, it has been difficult to embody a surface having irregularities peculiar to Nan. In addition, there is a problem in that a pan-like soft texture cannot be obtained by frying pan heating.

Japanese Patent Laid-Open No. 05-137494 JP-A 63-258529 Japanese Patent Laid-Open No. 2003-169592 JP-A-10-304817 JP 2002-345393 A

  As described above, in recent years, microwave heating is being adopted also in bread manufacturing methods, but it is a method of performing microwave heating in a fermentation process, and the same method as a conventional baking process such as an oven is used for baking. Therefore, the manufacturing time could not be shortened much.

  In addition, although the manufacture of breads using frying pan heating is simple and easy, there is room for improvement in the appearance and texture of the finished breads, and the applicant also has a viewpoint different from the present invention. Is being studied.

  Therefore, the main object of the present invention is to provide a simple and easy bread manufacturing technique.

  Inventors of the present application have conducted extensive research on technologies that enable simplification and shortening of production time in the manufacture of breads, and as a result, microwave heating has not been performed in the conventional baking process. Surprisingly, the present inventors have found that it is effective to perform microwave heating as a firing process and have completed the present invention.

That is, in the present invention, first, a dough preparation step of preparing a dough by mixing a dough material containing at least flour, water, and an expansion agent,
A molding step of molding the dough prepared in the dough preparation step into a desired form;
A heating step of heating the dough formed in the forming step by microwaves;
A method for producing breads comprising:
The present invention is characterized in that the baking step in the conventional bread manufacturing method is performed by microwave heating. That is, in the bread manufacturing method according to the present invention, bread can be completed only by a microwave heating process without performing a baking process using an oven or the like after microwave heating.
In the method for producing bread according to the present invention, as materials used for the dough, flour, water, and a swelling agent are essential, but the content can be freely set. In the present invention, it is particularly preferable that the dough material contains 40 to 80 parts by weight of the water and 1 to 5 parts by weight of the swelling agent with respect to 100 parts by weight of the flour.
In the bread manufacturing method according to the present invention, the dough material may further contain fats and oils.
In this case, the content of fats and oils in the dough material is not particularly limited, but in the present invention, it is particularly preferable that the fats and oils are contained in an amount of 25 parts by weight or less with respect to 100 parts by weight of the flour.
In the forming step of the bread manufacturing method according to the present invention, the dough can be formed into a desired form, but in the present invention, it is particularly preferable to form the dough into a flat plate shape.
In this case, the thickness of the dough is not particularly limited, but in the present invention, it is particularly preferable that the thickness of the central portion of the dough is approximately 1 to 10 mm. Note that “substantially” is used here because the fabric has a certain degree of elasticity. Therefore, it is difficult to make the thickness uniform when the fabric is stretched. This is because it may be out of range.

  Next, the present invention provides a bread-making mix for use in the bread manufacturing method described above.

Here, technical terms used in the present invention are defined.
In the present invention, “bread” includes both a fermented bread in which the dough material is heat-treated after fermentation, and a non-fermented bread in which the dough material is heat-treated without being fermented.

  According to the present invention, breads can be produced easily and easily as compared with conventional methods, and the production time can be dramatically reduced.

It is a flowchart of the manufacturing method of breads concerning the present invention. 3 is a drawing-substituting photograph of bread according to Sample 1 in Experimental Example 1. FIG. 6 is a drawing substitute photograph of bread according to Sample 2 in Experimental Example 1. FIG. 3 is a drawing-substituting photograph of bread according to Sample 3 in Experimental Example 1. FIG. 6 is a drawing-substituting photograph of bread according to Sample 4 in Experimental Example 1. FIG. It is a drawing substitute photograph of the pizza dough which opened the hole with the fork in the center part in Experimental example 5. 10 is a drawing-substituting photograph of a pizza dough on which a topping material in Experimental Example 5 is placed. In Experimental example 5, it is a drawing substitute photograph of the completed pizza.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<1. Bread production method>
FIG. 1 is a flowchart of the bread manufacturing method according to the present invention. The bread manufacturing method according to the present invention is a method comprising (1) a dough preparation step I, (2) a molding step II, and (3) a heating step III. In addition, (4) laying process IV, (5) baked color imparting process V, and the like can be appropriately performed as necessary. Hereinafter, each step will be described in detail.

(1) Dough preparation process I
The dough preparation step I is a step of preparing dough by kneading dough materials. The specific kneading method in the dough preparation step I is not particularly limited as long as the effects of the present invention are not impaired, and a kneading method usually performed in a bread manufacturing method can be freely selected and used. For example, after mixing dough materials using tools, such as a rubber spatula, the method of kneading by hand, the method of kneading using a kneadable machine, etc. are mentioned.

  It is also possible to mix all the materials used for the dough material at the same time, but depending on the type of material to be included in the dough material, a method of mixing a part and then mixing the remaining materials, how many types These materials can be mixed in a free manner according to the material and purpose to be used, such as a method of mixing these materials separately and mixing the mixed materials together.

  As the dough material, at least (a) wheat flour, (b) water, and (c) an expanding agent are used. Moreover, it is also possible to further contain (d) fats and oils as needed.

(A) Flour The kind of flour that can be used in the method for producing bread according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known flours can be freely used. It can be selected and used. For example, one kind or two or more kinds can be freely selected and used from light flour, medium flour, semi-strong flour, strong flour, and wheat flour derived from durum wheat. Among these, in the present invention, it is particularly preferable to select strong powder.

  In the present invention, the specific content of the flour contained in the dough material is not particularly limited as long as the effect of the present invention is not impaired, depending on the type and composition of other materials, the properties of the target bread, etc. It can be set freely.

(B) Water In the present invention, the specific content of water contained in the dough material is not particularly limited as long as the effects of the present invention are not impaired, and other material types and blends, properties of desired breads, etc. Accordingly, the amount can be set freely within a range that does not become an excessive amount or an excessive amount that is not suitable for collecting dough. In addition, the determination of the amount of excess / amount may be made in consideration of the type and quality of the flour to be used and the influence of other ingredients, and it should be made according to the criteria for determining the amount of water in the normal bread making method. it can. In the present invention, it is particularly preferable that 40 to 80 parts by weight of water is contained in the dough material with respect to 100 parts by weight of flour. This is because when considering the blending of optional raw materials described later, if the water content is less than 40 parts by weight, the fabric may be hard and the extensibility may be impaired. Further, in the production of ordinary breads, when the water content exceeds 80 parts by weight, the dough becomes so-called batter-like, which makes it difficult to combine the dough as bread dough.

(C) Expansion agent The kind of expansion agent which can be used with the manufacturing method of bread concerning this invention is not specifically limited unless the effect of this invention is impaired, A well-known expansion agent is 1 type, or 2 or more types. , Can be freely selected and used. For example, sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, ammonium hydrogen carbonate and the like can be mentioned. In addition, so-called baking powder, these gas generating base materials, acidic agents such as potassium hydrogen tartrate, calcium dihydrogen phosphate, tartaric acid, calcined alum, fumaric acid, sodium phosphate as an auxiliary agent and dispersion It is also possible to use those added with a blocking agent such as starch as an agent. Among these, in the present invention, it is particularly preferable to select baking powder.

  In the present invention, the specific content of the expansion agent contained in the dough material is not particularly limited as long as the effects of the present invention are not impaired, and depending on the type and composition of other materials, the properties of the target breads, and the like. Can be set freely. Especially in this invention, it is preferable to make a dough material contain 1-5 weight part of swelling agents with respect to 100 weight part of wheat flour. By setting the content of the swelling agent to 1 part by weight or more, the texture of the finished bread can be improved, and by setting it to 5 parts by weight or less, excessive sourness and bitterness to the finished bread It is possible to prevent such a nasty taste from remaining.

(D) Fats and oils The kind of fats and oils that can be used in the method for producing bread according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known fats and oils can be freely used. It can be selected and used. For example, liquid fats and oils such as salad oil, melted butter, melted margarine and the like can be mentioned. Among these, in the present invention, it is particularly preferable to select a liquid oil.

  In the present invention, the specific content of fats and oils contained in the dough material is not particularly limited as long as the effects of the present invention are not impaired, depending on the type and composition of other materials, the properties of the target bread, etc. It can be set freely. In the present invention, it is particularly preferable to contain 25 parts by weight or less of fats and oils in the dough material with respect to 100 parts by weight of flour. By making content of fats and oils into 25 weight part or less, it can prevent that weight and a stickiness appear in the food texture of finished bread. In addition, in this invention, fats and oils are not an essential component, Even if it is a case where content of fats and oils is 0 weight part in dough material, as shown in the Example mentioned later, dough feeling, of finished breads Satisfactory food texture and taste can be obtained.

(E) Others In the present invention, as long as the effects of the present invention are not impaired, in addition to the materials described in the above (a) to (d), one or more arbitrary materials may be used. It can be freely selected and used. For example, various materials made mainly from various sugars such as sucrose, salt, skim milk powder, whey powder, butter powder, etc., flavorings, emulsifiers, bread improvers, eggs (whole egg, egg yolk, egg white, powder It can be freely contained depending on the properties of the target breads such as eggs). It is also possible to use yeast for the purpose of imparting a fermentation flavor.

  However, in the method for producing bread according to the present invention, yeast is not an essential component. In this invention, even if it does not perform fermentation by yeast, manufacture of bread was enabled by performing the heating process mentioned later.

(2) Molding process II
The forming step II is a step of forming the dough prepared in the dough preparation step I into a desired form. The concrete dough forming method in the forming step II is not particularly limited as long as the effects of the present invention are not impaired, and a dough forming method usually performed in a bread manufacturing method can be freely selected and used. For example, a method of forming using a hand or a mold, a method of forming using a machine capable of forming a fabric, and the like can be mentioned.

  The form of the concrete dough shape | molded by the formation process II is not specifically limited unless the effect of this invention is impaired, It can design freely according to the kind of target bread. In the present invention, it is particularly preferable to form the dough into a flat plate shape. The reason why the plate shape is preferable is as follows.

  In heating using an ordinary frying pan, oven, etc., heat is applied from the outside of the dough, whereas in microwave heating, moisture contained in the dough absorbs microwave energy and generates heat. It is characterized by being heated not only from inside the dough. Therefore, the thicker the fabric, the easier it is to absorb microwaves and overheating. Therefore, in the present invention, by making the dough flat, it is possible to effectively prevent overheating in the heating step III described later.

  Examples of flat breads include: Indian bread: Nan, Chapati, Batura, Turkey bread: Ekimeki, Pide, Lapash, Middle East bread: Pita (Shamy), Egyptian bread from Cairo: In addition to Aeshi, you can list pizza dough.

  When the dough is formed into a flat plate shape, the specific thickness of the dough is not particularly limited, and can be freely designed according to the type and nature of the target bread. For example, it can be formed by extending it to almost the same thickness as a whole, or when manufacturing pizza dough, the edge part is thicker and the center part is thinner, so it is partially thick It is also possible to mold by changing.

  In the present invention, in particular, the thickness of the central portion of the dough is preferably formed to be approximately 1 to 10 mm, and more preferably approximately 2 to 6 mm. By making the thickness of the central portion approximately 1 mm or more, the bread-like texture can be improved, and by making the thickness approximately 10 mm or less, it is possible to prevent overheating, When the finished bread is cooled, it can effectively reduce the rapid hardening.

  Depending on the type of target breads, in order to obtain a hard texture after cooling, the dough is formed thickly or only the edge is thickened to impart hardness to the edge. It is also free to mold.

(3) Heating process III
The heating step III is a step of heating the fabric formed in the forming step II with microwaves. In the bread manufacturing method according to the present invention, this heating step III is not a fermentation step as in the conventional bread manufacturing method using microwave heating, but baking in the conventional bread manufacturing method. It is performed as a process.

  As shown in the examples to be described later, the present inventors have studied various methods for the heating method in the heating step III, and in the heating of a frying pan, an oven, an oven toaster, etc., both the appearance and texture are good. Bread could not be produced. As described above, microwave heating is completely different from heating in a frying pan, oven, oven toaster, or the like. For this reason, it has conventionally been insane from the technical point of view to those skilled in the art that the firing process that is usually performed using heating such as a frying pan, an oven, or an oven toaster is performed by microwave heating.

  However, the inventor of the present application changed the idea from the technical common sense of those skilled in the art, dared to select microwave heating in which internal heating is also performed in addition to external heating, and microwave heating as a baking process in conventional bread manufacturing methods Surprisingly, it was found that breads with good appearance and texture could be produced, and the present invention was completed.

  In the bread manufacturing method according to the present invention, in addition to the effect that bread having excellent appearance and texture can be manufactured, the baking process in the conventional bread manufacturing method is performed by microwave heating, so the manufacturing time is also long. It can be greatly shortened.

  In the heating step III, the heating output by the microwave and the heating time are not particularly limited as long as the effects of the present invention are not impaired, and can be freely set according to the size, thickness, amount, etc. of the fabric formed in the forming step II. be able to.

(4) Aging process IV
The laying process IV is a process of resting the dough prepared in the dough preparing process I. In the method for producing bread according to the present invention, the laying step IV is not an essential step, and it is possible to obtain the effects of the present invention without performing it. It is also possible to perform the laying process IV in order to make the fabric fit well, improve the fabric extensibility, and perform the work more smoothly.

  When the laying step IV is performed, it can be performed at least after the dough preparation step I and at least before the heating step III. More specifically, it is possible to lay the dough prepared in the dough preparation step I as it is, and after the dough prepared in the dough preparation step I is further formed into a desired form in the forming step II It is also possible to lie down.

  In the laying step IV, specific conditions for laying the dough are not particularly limited as long as the effects of the present invention are not impaired, and the dough can be laid under free conditions. For example, a method of sleeping under indoor conditions, a method of sleeping under conditions in a refrigerator, and the like can be mentioned.

  In the laying step IV, the specific time for laying the dough is not particularly limited as long as the effect of the present invention is not impaired, and can be freely set. In the present invention, it is particularly preferable to set within 60 minutes from the viewpoint of shortening the production time.

(5) Baked color imparting step V
The baked color imparting step V is a step of imparting a baked color to the surface of the finished bread after the heating step III. In the method for producing bread according to the present invention, this baking color imparting step V is not an essential step, and it is possible to obtain the effects of the present invention without performing it, but depending on the type of bread, the appearance and In order to improve the flavor, it is also possible to perform the baking color imparting step V.

  In the baked color imparting step V, the method of imparting the baked color to the finished bread is not particularly limited as long as the effects of the present invention are not impaired, and a free method can be selected and performed. For example, a method of imparting a baked color using an oven or an oven toaster, a method of imparting a baked color using a frying pan, a method of imparting a baked color to the surface using a burner, or the like, a baked color on the surface of finished breads Examples thereof include a method of applying a material that can be applied and performing microwave heating.

  Depending on the type of material to be included in the dough, it is possible to give a baked color in the heating step III. Moreover, it is also possible to give a baked color in the heating process III by performing the heating process III in a state where a material capable of giving a baked color is applied to the surface of the fabric formed in the molding process II.

<2. Bread mix>
The present invention provides a bread-making mix for use in the above-described bread manufacturing method. More specifically, in the dough material used in the dough preparation step I, a bread-making mix can be obtained using a material other than the liquid material. The details of the material contained in the bread-making mix according to the present invention are the same as the dough material used in the dough preparation step I, and the description is omitted here.

  The bread-making mix according to the present invention is prepared by adding water, if necessary, liquid oil and fat, eggs such as whole egg, egg yolk, egg white, etc., mixing and kneading to prepare a dough, and making the dough into a desired form After molding, bread can be produced easily and easily by performing microwave heating using a microwave oven or the like.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, a suitable heating method was examined in the heating step of the bread manufacturing method according to the present invention. Specifically, it was examined how the appearance and texture of the finished breads differed when microwave heating, frying pan heating, oven heating, and oven toaster heating were performed. In Experimental Example 1, naan was produced as an example of breads.

[Sample 1]
(1) Preparation of dough Each material shown in Table 1 below was put in a bowl and mixed using a rubber spat until it became a lump. When it became a mass, knead for 5 minutes to prepare bread dough. In this experimental example, strong flour (“King Star” manufactured by Showa Sangyo Co., Ltd.) was used as an example of wheat flour, and baking powder (“Baking Powder Red Mark” manufactured by Aikoku Sangyo Co., Ltd.) was used as an example of a swelling agent (hereinafter referred to as “baking powder red mark”). The same).

(2) Aging process The dough prepared above was divided into two and aged for 5 minutes.

(3) Molding process The bread dough laid down as described above was thinly stretched into a bowl shape and placed on a bakeware.

(4) Heating process The bread dough formed above was micro-heated at 600 W for 1 minute and 10 seconds to produce a bread of sample 1.

[Sample 2]
The bread dough prepared, laid, and molded in the same manner as Sample 1 was heated for 1 minute 30 seconds in a frying pan preheated for 1 minute, further inverted and heated for 3 minutes to produce Sample 2 bread.

[Sample 3]
The bread dough prepared in the same manner as Sample 1 was heated for 9 minutes in an oven heated to 200 ° C. to prepare bread of Sample 3.

[Sample 4]
The bread dough prepared in the same manner as Sample 1 was heated for 8 minutes in an oven toaster preheated at 740 W for 1 minute to produce Sample 4 bread.

(5) Evaluation About the bread | pan of the manufactured samples 1-4, it evaluated based on the criteria of following Tables 2-4 about an external appearance, food texture, and comprehensive judgment, respectively. Moreover, photography was performed about the bread of samples 1-4. In the present experimental example, naan was produced as an example of breads, and therefore, appearance evaluation was performed based on whether the surface had an uneven surface like naan.

(6) Results Table 5 shows the results. Moreover, each photograph taken is shown in FIGS. 2 to 5 (FIG. 2: sample 1, FIG. 3: sample 2, FIG. 4: sample 3, FIG. 5: sample 4).

  As shown in Table 5, sample 1 heated using microwaves has a rough surface necessary for naan, has a good texture, has no stickiness, and is good. I was able to eat as deliciously as possible. Sample 2 using a frying pan was able to be eaten as bread somehow, but there was no unevenness necessary for naan, and it had a moist texture and was sticky. Sample 3 using an oven could also be eaten as bread, but the surface was slightly dry and there were no irregularities necessary for naan, and the texture was somewhat sticky. Sample 4 using the oven toaster had a baked color on the entire surface, had no irregularities necessary for naan, had a crunchy crunchy shape, and could not be eaten as bread.

  In addition, comparing the heating time, compared to Sample 2: 5 minutes 30 seconds, Sample 3: 9 minutes, Sample 4: 9 minutes, heating for 1 minute 10 seconds is sufficient for Sample 1 using microwaves. It was also shown that the manufacturing time can be shortened.

<Experimental example 2>
In Experimental Example 2, suitable blending was examined for the dough material used in the bread manufacturing method according to the present invention. Specifically, how the appearance, texture, etc. of the finished breads differ when the amount of water, swelling agent and oil / fat is varied in relation to 100 parts by weight of flour used for the dough material. I investigated. In Experimental Example 2, naan was produced as an example of breads.

(1) Manufacture of bread Using the dough material having the composition shown in Table 6 below, breads of Samples 5 to 16 were manufactured in the same manner as Sample 1 of Experimental Example 1. In this experimental example, salad oil (“White Salad Oil” manufactured by Showa Sangyo Co., Ltd.) was used as an example of fat (hereinafter the same).

(2) Evaluation About the bread | crude of manufactured samples 5-16, it evaluated based on the criteria of the said Tables 2-4 about the external appearance, food texture, and comprehensive judgment, respectively. In the present experimental example, naan was produced as an example of breads, and therefore, appearance evaluation was performed based on whether the surface had an uneven surface like naan.

(3) Results The results are shown in Table 6 below.

As shown in Table 6, Samples 5 to 16 could all be eaten as bread. More detailed analysis of the evaluation results is as follows.
[Sample 5] The appearance and texture were good and the taste was good.
[Sample 6] When preparing the dough, there was a slight stickiness, but it was possible to put it together, the appearance was good, the texture was slightly heavy, but it was bread-like and the taste was light due to the water However, it was possible to eat enough as bread.
[Sample 7] When preparing the dough, it was slightly hard, but it was possible to put it together, the appearance was good, the texture was slightly hard but it was bread-like and the taste was strong due to less water. It was possible to eat as.
[Sample 8] Dough was good when preparing the dough, the appearance was good, and the texture was fresh, but the taste was good and it was possible to eat as bread.
[Sample 9] The texture of the dough when preparing the dough was good, the appearance was good, and the texture was soft and fluffy. It was possible to eat as bread.
[Sample 10] The dough feeling when preparing the dough was good, the appearance was good, the texture was good with good cracks, and the taste was good.
[Sample 11] The texture of the dough is good, the appearance is good, the texture is sticky but fluffy, the taste is good, and you can eat enough as bread Met.
[Sample 12] The texture of the dough was good, the appearance was good, and the texture was slightly raw, but the taste was good and it was possible to eat as bread.
[Sample 13] The texture of the dough was good, the appearance was good, the texture was soft and fluffy, and the bread was slightly sour because of the large amount of swelling agent. It was possible to eat as bread.
[Sample 14] The texture of the dough when preparing the dough was somewhat difficult to bundle, the appearance was less swelled, and the texture was slightly sticky, but could be eaten as bread.
[Sample 15] When preparing the dough, it was hard but could be put together, the appearance was slightly less uneven, but the texture was good and the taste was strong due to less water, but it was eaten as bread It was possible to do.
[Sample 16] It was quite sticky during preparation of the dough, and it was difficult to knead by hand. It was possible.

  From the results of Experimental Example 2, the dough material used in the bread manufacturing method according to the present invention is preferably blended with water: 40 to 80 parts by weight, swelling agent: 1 to 5 with respect to 100 parts by weight of flour. It was shown that it was 0-25 weight part by weight part and fats and oils.

<Experimental example 3>
In Experimental Example 3, a suitable thickness of the dough to be formed was examined in the forming step of the bread manufacturing method according to the present invention. Specifically, when the thickness of the dough was changed from 1 to 30 mm, it was examined how the appearance and texture of the finished breads were different. In Experimental Example 3, naan was produced as an example of breads.

(1) Manufacture of bread Using the dough material having the composition shown in Table 1 above, breads of Samples 17 to 26 were manufactured in the same manner as Sample 1 of Experimental Example 1.

(2) Evaluation About the bread | crude of manufactured samples 17-26, it evaluated based on the criteria of the said Tables 2-4 about the external appearance, food texture, and comprehensive judgment, respectively. In the present experimental example, naan was produced as an example of breads, and therefore, appearance evaluation was performed based on whether the surface had an uneven surface like naan.

(3) Results The results are shown in Table 7 below.

As shown in Table 7, Samples 17-26 could all be eaten as bread. More detailed analysis of the evaluation results is as follows.
[Sample 17] The sample also had a rough surface necessary for naan, and it was quite thin, but there were some parts that had a texture like rice crackers, but it also had a texture like bread.
[Sample 18] It also had a rough surface necessary for naan, and had a thin but bready texture.
[Sample 19] The appearance was good, and there was a soft feeling, moderate cracks, and a good texture.
[Sample 20] The appearance was good, and there was a soft feeling, moderate cracks, and a good texture.
[Sample 21] It also had an uneven surface necessary for naan, and when it was cooled, it felt strong, but it had a soft feeling and a bread-like texture.
[Sample 22] The surface had a rough surface necessary for Nan, and it was fluffy immediately after production, but it had a slightly hard texture when cooled, but could be eaten as bread.
[Sample 23] It did not have the uneven surface necessary for naan, and it was fluffy immediately after production, but it had a slightly hard texture when cooled, but it could be eaten as bread.
[Sample 24] It had a rough surface necessary for Nan and had a hard texture when cooled, but could be eaten as bread.
[Sample 25] It did not have the uneven surface necessary for Nan and had a hard texture when cooled, but could be eaten as bread.
[Sample 26] The nan did not have the uneven surface necessary for naan and had a hard texture when cooled, but could be eaten as bread.

  From the results of Experimental Example 3, it is preferable that the dough is molded preferably in a thickness of 1 to 10 mm, more preferably in a thickness of 2 to 6 mm in the molding step of the bread manufacturing method according to the present invention. Indicated.

<Experimental example 4>
In Experimental Example 4, a bread-making mix according to the present invention was prepared, and bread was actually produced using the bread-making method according to the present invention using the bread-making mix.

(1) Preparation of bread-making mix All materials shown in Table 8 below were mixed to prepare a bread-making mix. In this experimental example, yeast food (“C Oriental Food” manufactured by Oriental Yeast Co., Ltd.) was used as an example of a bread improving agent.

(2) Preparation of bread dough The bread-making mix prepared above was put in a bowl, and further, 7 parts by weight of salad oil and 53 parts by weight of water were added and mixed with a rubber spatula. When it became a lump, kneaded bread dough was prepared by hand for 5 minutes.

(3) Laying process, forming process, and heating process The bread dough prepared above was subjected to the laying process, the forming process, and the heating process in the same manner as in Sample 1 of Experimental Example 1 to produce bread.

(4) Evaluation Using the bread-making mix prepared in Experimental Example 4, a bread having a bread-like appearance and a bread-like texture can be produced easily and in a short time. It was.

<Experimental example 5>
In Experimental Example 5, a pizza dough was manufactured using the bread manufacturing method according to the present invention, and a pizza was actually manufactured.

(1) Preparation of Dough A dough was manufactured in the same manner as Sample 1 of Experimental Example 1 using the dough materials shown in Table 9 below.

(2) Laying process, molding process The pizza dough prepared above is subjected to the laying process in the same manner as Sample 1 of Experimental Example 1, and after the laying process, the dough is divided into two parts, each of which is bordered. A pizza dough was produced by extending it into a round shape with a rolling pin so that it had a portion of 8 mm, a central portion of 3 mm, and a diameter of about 180 mm.

(3) Heating process A hole is made with a fork in a part other than the edge part of each pizza dough produced above (FIG. 6), and a topping material (other than parsley) shown in Table 10 below is placed (FIG. 7), 600 W Was heated for 1 minute and 50 seconds, and finally parsley was sprinkled to prepare a pizza (FIG. 8). In this experimental example, “Snow Brand Pizza Sauce” (manufactured by Snow Brand Megmilk Co., Ltd.) was used as an example of pizza sauce, and “Snow Brand Yoshida Gouda Hokkaido Crash” (manufactured by Snow Brand Meg Milk Co., Ltd.) was used as an example of cheese.

(4) Evaluation The finished pizza has a tight texture at the rim (rim), the cheese is melted and fragrantly colored, and has an excellent appearance similar to a pizza manufactured using a conventional bread manufacturing method, It had a taste and texture.

Claims (7)

A dough preparation step of preparing a dough by mixing dough materials including at least flour, water, and an expansion agent; and
A molding step of molding the dough prepared in the dough preparation step into a desired form;
A heating step of heating the dough formed in the forming step by microwaves;
A method for producing breads comprising:   The said dough material is a manufacturing method of the breads of Claim 1 which contains the said water: 40-80 weight part and the said swelling agent: 1-5 weight part with respect to the said flour: 100 weight part.   The bread manufacturing method according to claim 1 or 2, wherein the dough material further contains fats and oils.   The said dough material is a manufacturing method of the breads of Claim 3 which contains the said fats and oils: 25 weight part or less with respect to the said flour: 100 weight part.   In the said formation process, the said dough is shape | molded in flat form, The manufacturing method of breads as described in any one of Claim 1 to 4.   The bread manufacturing method according to claim 5, wherein in the forming step, the thickness of the central portion of the dough is formed to be approximately 1 to 10 mm.   A bread-making mix for use in the method for producing bread according to any one of claims 1 to 6.