JP2016047040A5 - - Google Patents
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- JP2016047040A5 JP2016047040A5 JP2015032770A JP2015032770A JP2016047040A5 JP 2016047040 A5 JP2016047040 A5 JP 2016047040A5 JP 2015032770 A JP2015032770 A JP 2015032770A JP 2015032770 A JP2015032770 A JP 2015032770A JP 2016047040 A5 JP2016047040 A5 JP 2016047040A5
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- predetermined
- minutes
- predetermined temperature
- reaching
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000010438 heat treatment Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Description
通電加熱生地作成工程は、いろいろなパターンに行うことができる。
例えば、原料混合物を設定温度範囲内である所定温度となるまで、迅速に加熱し、所定温度到達後は、所定時間その温度もしくは付近温度が維持されるように、通電加熱を行うものである。このような所定温度付近に温度維持を行う場合において、所定温度としては、５０〜９５℃であればよいが、好ましくは、５５〜８５℃であり、特に、好ましくは、６０〜８０℃である。また、所定温度維持時間は、所定温度により相違するが、１〜６０分間、好ましくは、１０〜４５分間である。より具体的には、所定温度が５５〜６５℃の場合、温度到達後の維持時間としては、２０〜４０分程度が好ましい。また、設定温度が６５〜７５℃の場合、温度到達後の維持時間としては、１０〜３０分程度が好ましい。
The electrically heated dough making process can be performed in various patterns.
For example, the raw material mixture is heated rapidly until it reaches a predetermined temperature within the set temperature range, and after reaching the predetermined temperature, the current heating is performed so that the temperature or the vicinity temperature is maintained for a predetermined time. In the case where the temperature is maintained near the predetermined temperature, the predetermined temperature may be 50 to 95 ° C, preferably 55 to 85 ° C, and particularly preferably 60 to 80 ° C. . Moreover, although predetermined temperature maintenance time changes with predetermined temperature, it is 1 to 60 minutes , Preferably, it is 10 to 45 minutes. More specifically, when the predetermined temperature is 55 to 65 ° C., the maintenance time after reaching the temperature is preferably about 20 to 40 minutes. When the set temperature is 65 to 75 ° C., the maintenance time after reaching the temperature is preferably about 10 to 30 minutes.
さらには、第１の所定温度（例えば、５０℃）に到達後、第１の所定時間（例えば、１５分間）、連続的もしくは段階的に温度が第２の所定温度（例えば、７０℃）まで上昇するように通電加熱を行い、続いて第２の所定温度（例えば、７０℃）に到達後、所定時間（例えば、１５分間）、連続的もしくは段階的に温度が第３の所定温度（例えば、６０℃）まで下降するように通電加熱を行うことが考えられる。
なお、通電加熱生地作成工程における温度（℃）×設定範囲内温度維持時間（分）の値（言い換えれば、温度−時間式における所定時間積分値）が、１５００〜２４００となるように通電制御を行うことが望ましい。
Further, after reaching the first predetermined temperature (for example, 50 ° C. ) , the temperature reaches the second predetermined temperature (for example, 70 ° C.) continuously or stepwise for the first predetermined time (for example, 15 minutes). Conducting heating is performed so as to increase, and after reaching a second predetermined temperature (for example, 70 ° C.), the temperature is continuously or stepwise changed to a third predetermined temperature (for example, 15 minutes). , 60 [deg.] C.), it is conceivable to perform energization heating.
In addition, energization control is performed so that the value of temperature (° C.) × temperature maintaining time in set range (minutes) in the energization heating dough creation process (in other words, the predetermined time integral value in the temperature-time equation) is 1500 to 2400. It is desirable to do.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015032770A JP2016047040A (en) | 2014-08-27 | 2015-02-23 | Method for producing bread, and bread produced by the same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014172747 | 2014-08-27 | ||
| JP2014172747 | 2014-08-27 | ||
| JP2015032770A JP2016047040A (en) | 2014-08-27 | 2015-02-23 | Method for producing bread, and bread produced by the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016047040A JP2016047040A (en) | 2016-04-07 |
| JP2016047040A5 true JP2016047040A5 (en) | 2016-07-14 |
Family
ID=55399573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015032770A Pending JP2016047040A (en) | 2014-08-27 | 2015-02-23 | Method for producing bread, and bread produced by the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2016047040A (en) |
| TW (1) | TW201608982A (en) |
| WO (1) | WO2016031680A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180014548A1 (en) * | 2016-07-14 | 2018-01-18 | General Mills, Inc. | Dough compositions having reduced carbohydrase activity |
| WO2018024739A1 (en) * | 2016-08-01 | 2018-02-08 | Koninklijke Philips N.V. | Method and system for preparing dough |
| JP2018113886A (en) * | 2017-01-17 | 2018-07-26 | 敷島製パン株式会社 | Production method of bread and bred dough |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001204374A (en) * | 2000-01-26 | 2001-07-31 | Yoshio Inoue | Method for improving grain flour dough process by applying electricity |
| JP3774868B2 (en) * | 2001-02-26 | 2006-05-17 | 山崎製パン株式会社 | Bread dough and method for producing bread |
| JP4406653B2 (en) * | 2007-05-28 | 2010-02-03 | 中井機械工業株式会社 | Bread making method and dough heating stirrer therefor |
| JP5190734B2 (en) * | 2008-03-05 | 2013-04-24 | 日本製粉株式会社 | Method and apparatus for modifying flour or flour dough |
| JP2010011798A (en) * | 2008-07-04 | 2010-01-21 | Nof Corp | Breadmaking oil-and-fat composition |
| JP2012152128A (en) * | 2011-01-25 | 2012-08-16 | Mitsubishi-Kagaku Foods Corp | Method for producing flour product |
| JP2013215158A (en) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | Quality improving agent for bread |
| JP5764170B2 (en) * | 2013-07-30 | 2015-08-12 | 日本ハム株式会社 | Bakery food |
-
2015
- 2015-02-23 JP JP2015032770A patent/JP2016047040A/en active Pending
- 2015-07-30 TW TW104124670A patent/TW201608982A/en unknown
- 2015-08-20 WO PCT/JP2015/073415 patent/WO2016031680A1/en active Application Filing
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