JP2016202012A - Frozen baked bread or frozen semi-baked bread and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the degradation of a flavor or a texture during the preservation of frozen baked bread or frozen semi-baked bread.SOLUTION: In a method for producing frozen baked bread or frozen semi-baked bread including baking or semi-baking bread dough and thereafter freezing it, a baking or semi-baking step consists of only the baking or semi-baking step using superheated steam.SELECTED DRAWING: None

Description

  The present invention relates to a frozen baked bread or a frozen semi-baked bread and a method for producing them. Specifically, the present invention relates to a method for producing a frozen baked bread or a frozen semi-baked bread, wherein the baked or semi-baked process comprises only a baked or semi-baked process using superheated steam.

The flavor and texture of freshly baked bread have deteriorated over time, and it has been difficult to taste the fragrance of freshly baked bread and the softness or firmness when eating at home. This is because the aromatic compound transpiration, moisture scatter, starch deterioration (aging) and the like occur during storage of bread.
In recent years, due to the diversification of distribution, transporting refrigerated or frozen oven-baked bread and heating or coloring baking in stores or homes, transporting refrigerated or frozen oven semi-baked bread to stores or homes It is now possible to finish baking, transport frozen bread dough and bake in stores, and consumers can eat freshly baked bread more easily. However, the baked bread is in an indeterminate state because the starch cannot maintain its particle shape, and its gluten and other proteins are denatured, so the water retention is low. For this reason, when the baked and semi-baked breads are frozen, water scattering is likely to occur, and the bread has a problem that the texture of the bread is hard and dry, and the mouth melts poorly. In particular, when the frozen baked bread is heated in a microwave oven, starch and gluten are excessively heat-denatured in addition to excessive moisture transpiration, resulting in a strong, rubbery texture. In addition, in the half-baked bread, the structure of the inner phase of the bread is weak due to insufficient heating, so that when the frozen half-baked bread is finish-baked, a bread with inferior crumb texture can be obtained, and finish baking There was a problem that the crust sometimes thickened.
In order to solve such a problem, a method for producing a frozen baked bread in which the types and blending ratios of raw materials and additives are devised has been proposed (Patent Documents 1 to 5). However, even in these methods, water scattering from bread during frozen storage cannot be sufficiently suppressed, and further improvements are desired.

What heated further saturated steam is called superheated steam. Superheated steam is used in the food processing field when performing heat treatment and drying treatment in an oxygen-free state. Superheated steam has an advantage that the heat transfer rate is fast due to the combined effect of radiant heat transfer, convection heat transfer, and condensation heat, and heating and drying can be performed in a short time.
In the baking process of bread, aerobic chemical reactions such as saccharification reaction and caramelization reaction occur by baking under aerobic conditions such as ordinary oven baking, and aroma components and taste components are generated, which is preferable for bread Burning incense etc. arise. When only the superheated steam that is in an oxygen-free condition is used as the baking means, there is a disadvantage that such a preferable baking fragrance cannot be obtained and the flavor is inferior.
However, in the bread production process, for example, a method of performing a superheated steam treatment in the final baking process of the bread in order to improve the texture of the surface by appropriately drying the surface (Patent Document 6), the center of bread and confectionery In order to heat the part quickly and to raise the temperature, the heating of the dough, the method of performing the superheated steam treatment at the beginning of the baking process (Patent Document 7), the superheated steam for thawing and baking the frozen unbaked bread in a short time A method to be used (Patent Document 8) has been proposed. However, there has been no example of examining frozen storage resistance of baked or semi-baked bread that has been subjected to superheated steam treatment in the bread manufacturing process.

JP 05-15298 A JP 09-172943 A JP 06-276919 A JP 09-191819 JP-A-11-155468 JP 2007-215454 A JP 55-156545 A JP2002-119198A

  It is an object of the present invention to prevent deterioration in flavor and texture during storage of frozen baked bread or frozen semi-baked bread.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have baked with superheated steam, and the condensation heat of superheated steam gelatinizes the bread surface uniformly at a stretch, thereby transferring moisture from the bread surface. The present invention has been found to be able to inhibit or prevent the deterioration of the flavor and texture seen during frozen storage of baked bread and semi-baked bread obtained by conventional baking methods such as oven baking. It came to be completed.

That is, the present invention is [1] a method for producing a frozen baked bread or a frozen semi-baked bread, comprising baking or semi-baking bread dough and then freezing, wherein the baking or semi-baking step is performed by baking or semi-baking with superheated steam. The production method characterized by comprising only a firing step,
[2] The production method according to [1], wherein the temperature of the superheated steam is 130 to 280 ° C.
[3] The production method according to [1] or [2] above, and [4] any one of [1] to [3], wherein an amount of superheated steam during firing is 65 to 135 kg / h. Frozen baked bread or frozen semi-baked bread obtained by the production method described,
It is.

  By the production method of the present invention, it is possible to provide a frozen baked bread or a frozen semi-baked bread that is resistant to the deterioration of flavor and texture due to frozen storage. In detail, in the frozen baked bread or the frozen semi-baked bread, water scattering due to frozen storage can be prevented, and a very smooth and strong crust and crisp and / or moist crumb texture can be maintained. Also, with conventional frozen baked bread or frozen semi-baked bread, the problem is that the crust becomes thicker when colored baking or finish baking, and the crumb has a strong rubbery hard texture when thawing microwave oven Can be solved.

In the present invention, the frozen baked bread is a frozen baked bread. The frozen baked bread can be eaten by natural thawing, thawing or heating with a microwave oven, or coloring and baking with an oven or superheated steam.
In the present invention, the frozen half-baked bread is a frozen half-baked bread. The semi-baked bread is baked so that the fire street is about 70 to 90% as compared with the baked bread. The frozen semi-baked bread can be eaten after being stored under freezing and then finish-baked with superheated steam or an oven.

  In the present invention, bread can be baked or semi-baked with superheated steam. The superheated steam is preferably 120 ° C. or higher, more preferably 130 to 280 ° C., and further preferably 140 to 250 ° C. When the temperature of the superheated steam is less than 120 ° C., it is necessary to lengthen the baking time, with the result that wrinkles tend to occur on the bread surface. On the other hand, if the temperature of the superheated steam exceeds 280 ° C., the firing time becomes too short, and the workability tends to be lowered in that it is difficult to prepare the baked color.

In the present invention, the amount of superheated steam during firing is preferably 65 kg / h or more, more preferably 65 to 135 kg / h, and further preferably 80 to 100 kg / h.
When the amount of superheated steam is less than 65 kg / h, it is necessary to lengthen the baking time, and as a result, the crust becomes thick and the teeth tend to harden.
In the present invention, the calcination time with superheated steam depends on the calcination temperature and the amount of superheated steam, but is preferably 4 minutes or more, more preferably 5 to 20 minutes. For example, when the firing temperature is 140 to 250 ° C. and the amount of superheated steam is 80 to 100 kg / h, the firing time is 5 to 15 minutes. When the proper time is exceeded, the pan surface tends to be burnt and the crust tends to be thick. The time when excessive scoring does not occur on the pan surface is appropriately set.

  In the present specification, bread crust refers to the outer skin of bread, and it is preferred that it has a crispy texture, thin and strong surface shine. In addition, bread crumb refers to the soft portion inside the bread husk, and it is preferred to have a mouthfeel that is well melted, moist, and tight.

  This invention can use the manufacturing method of a normal frozen baking bread or a frozen semi-baking bread except performing the baking process before freezing a baking bread or a semi-baking bread with superheated steam.

For the preparation of the dough, a straight method (straight plate method), a medium seed method, a liquid seed method, or the like can be employed.
The straight method (straight plate method) is a method for producing a dough by mixing all ingredients from the beginning. For example, all ingredients are blended and kneaded to make a dough. After the dough is fermented, it is divided into appropriate sizes, bench time is taken at room temperature, molding, proofing, and baking.

  The medium seed method is a method for manufacturing a dough by mixing ingredients in two stages. For example, yeast and water are added to a part of flour to make a medium-sized dough, and primary fermentation is performed, and the dough is made by mixing with the remaining ingredients. Thereafter, the floor time is taken at room temperature and divided into appropriate sizes, then the bench time is taken at room temperature, forming, proofing, and firing.

  The liquid seed method is a method for producing a dough by first preparing a liquid fermented seed with a lot of water and mixing the remaining ingredients with the liquid seed obtained by fermentation. For example, a Polish method in which flour, water and instant dry yeast are mixed at a ratio of 20 to 40:20 to 50: 0.1 to 1 and fermented at about 25 degrees to prepare a liquid type, yeast, sugar and water Fermentation using a brewing method that makes a fermented liquid mixed first, and then adds wheat flour to make it a liquid seed, yeast that is originally attached to the flour by adding some malt syrup to the flour and water. There is a natural yeast liquid seed method in which a liquid seed is prepared by adding wheat flour, water and some malt syrup, and then the seed is planted. Add the remaining ingredients to the liquid type obtained by fermentation and knead to make dough. Thereafter, the floor time is taken at room temperature and divided into appropriate sizes, then the bench time is taken at room temperature, forming, proofing, and firing.

The obtained bread dough can be divided and molded, and various ingredients such as strawberries and fruits can be adhered, contained or mixed.
The formed dough is baked or semi-baked with superheated steam to obtain a baked bread or a semi-baked bread. The baking time is adjusted so that the semi-baked bread is about 70 to 90% fire-baked of the baking bread.
The obtained baked bread or semi-baked bread is frozen by a conventional method. For freezing, for example, after packaging the raw heat, the package is rapidly frozen at -18 ° C or lower and stored in a temperature range of about -5 to -30 ° C.

  In the present invention, the raw material of bread includes flour such as wheat flour, rye flour, corn flour, barley flour, rice flour; yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like. Processed starches that have been processed, etherified, esterified, acetylated, crosslinked, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; components derived from egg yolk, egg white, whole egg and other eggs Egg ingredients; Milk ingredients such as powdered milk, skimmed milk powder, and soy milk powder; Fats and oils such as shortening, lard, margarine, butter, liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; The raw material normally used for bread manufacture can be used.

  There is no restriction | limiting in particular as breads suitable for the manufacturing method of this invention. Generally, bread made with basic ingredients such as flour, yeast, salt and water is made by adding lean oil, egg ingredients, sugars such as sugar, milk ingredients such as milk, and fats such as butter. May be classified as rich bread. Although there is no clear definition, those containing less than 5% oil and fat, less than 5% sugar, less than 5% egg ingredient, and less than 2% milk ingredient are classified as lean bread. For example, lean bread includes baguette, Parisian, batar, bagel, English muffin, piroshki, focaccia, pretzel, and rich bread includes white bread, English muffin, butter roll, croissant, Danish, brioche and the like. In the production method of the present invention, the effects of the present invention can be obtained in both lean bread and rich bread, but ingredients that improve the water retention of bread such as egg components, sugars, milk components, oils and fats in bread dough. The effect is more remarkable with less lean bread.

EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Production Example 1 Frozen baked bread 100 parts by weight of wheat flour (F-Napoleon, Nippon Flour Mills), 2 parts by weight of salt, 0.3 parts by weight of malt syrup, 0.3 parts by weight of dry yeast and 69 parts by weight of water at 24 ° C. for 5 minutes at low speed, followed by I mixed 3 minutes at high speed.
2. Fermented at 27 ° C. and 80% humidity for 90 minutes, punched (to slightly fold the dough during fermentation in order to enhance dough extension), and then further fermented for 90 minutes.
3. The bench time was 30 minutes.
The dough obtained by taking a proof for 70 minutes at 4.27 ° C. and 80% humidity was divided into 45 g and molded.
5. The formed dough was baked under the conditions shown in Table 1 for a continuous superheated steam cooker and under the conditions shown in Table 2 for a commercial electric oven to obtain a baked bread.
6). The mixture was allowed to cool at room temperature, and the crude heat was taken and placed in a vinyl bag, rapidly frozen at -35 ° C, and stored at -20 ° C for 14 days to obtain a frozen baked bread.

Table 1 Firing conditions with superheated steam (continuous superheated steam cooker)

Table 2 Firing conditions for commercial electric ovens

Sensory evaluation 1 Coloring and baking Each frozen baking pan obtained in Production Example 1 was left at room temperature for 1 hour to thaw, then colored and baked in an oven toaster, and then baked in a conventional baking pan (oven at 240 ° C. for 10 minutes). , 30 minutes at room temperature) was used as a control (evaluation criteria: 3 points), and sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria shown in Table 3 to obtain an average score. The obtained results are shown in Tables 4 to 6 below.

Table 3

Table 4 Sensory evaluation of frozen baked bread made with superheated steam

Table 5 Sensory evaluation of frozen baked bread produced in an electric oven

Bread baked with superheated steam was superior in all evaluation items to bread baked in an electric oven at any baking temperature. In particular, in Example 4, the crust was the thinnest, and when it was colored and fired, the teeth entered very well with a crisp and light texture.
The tendency of food texture was different between Examples 1 to 3 fired with superheated steam in the low temperature zone and Examples 4 to 7 in the high temperature zone. In Examples 1 to 3 in the low temperature zone, although the crispy crispy texture was somewhat weak, the crumbs melted very well, and the entire crusted texture contained moisture. In Examples 4 to 7, the crispy crispy texture and the crumb's glutinous texture were very strong, and it was a pleasant crunch that can simultaneously enjoy different textures. These textures cannot be obtained with conventional oven-baked bread.

In both the superheated steam and the electric oven, when the firing temperature is 280 ° C. or higher, the baked color becomes darker, and further, there is a tendency to burn. In Example 7, scorching occurred on the surface, but the product value was not greatly impaired, and could be eliminated by finely adjusting the firing time. In Comparative Examples 6 and 7, scoring occurred, but it was difficult to eliminate the scoring because the firing time could not be shortened in order to allow sufficient fire to reach the inside of the pan.
In both the superheated steam and the electric oven, the baking color tended to be thin when the baking temperature was 140 ° C. or lower. In Comparative Examples 1 and 2, since baking was performed at a low temperature for a long time, drying progressed and the commercial value was greatly impaired.

Sensory evaluation 2 Natural thawing The frozen and baked breads of Example 5 and Comparative Example 5 were taken out of the vinyl bag, allowed to stand at room temperature for 1 hour, and the thawing breads were designated as Example 8 and Comparative Example 8, respectively. It used for sensory evaluation. The evaluation criteria and scores were the same as in Sensory Evaluation 1, and the results are shown in Table 6.

Table 6 Sensory evaluation of naturally thawed frozen baked bread

  In Example 8, the crispy texture of the crust was slightly inferior to that of Example 5 which was colored and baked, but the texture of crumb was excellent. Furthermore, when left at room temperature for more than 1 hour, the bread of Comparative Example 8 became harder as drying progressed over time, and both the texture of crumb and the texture of crust were impaired and the value as a food decreased. On the other hand, the bread of Example 8 had no significant change in the texture of crumbs and the texture of crusts compared to immediately after thawing, and the value as a food was maintained.

Sensory evaluation 3 Microwave oven thawing The frozen and baked breads of Example 5 and Comparative Example 5 were 500 W for 1 minute by heating and thawing in a microwave oven for 9 minutes, respectively. It used for sensory evaluation. The evaluation criteria and scores were the same as in Sensory Evaluation 1, and the results are shown in Table 7.

Table 7 Sensory evaluation of frozen baked bread that has been thawed in a microwave oven

In Example 9, although the crispy crispy texture was somewhat inferior to naturally thawed Example 8, the crumb state was good and no cracking occurred. This is considered to be the influence of the water vapor | steam produced when the water | moisture content hold | maintained inside the bread | pan is heated with a microwave oven.
Moreover, in Comparative Example 9, the conventional frozen baked bread has a drawback when it is thawed in a microwave oven, that is, the crust is totally moist, it is very difficult to bite, the crispness is bad and the cracks are strong. became.

  From the above sensory evaluations 1 to 3, the frozen baked bread obtained by baking with superheated steam was superior in both colored baking, natural thawing and microwave thawing than the frozen baked bread obtained by conventional oven baking. It had a texture.

Production Example 2 Frozen semi-baked bread A dough was prepared and formed in the same manner as in Production Example 1, and the formed dough was baked under the conditions shown in Table 8 to obtain a semi-baked bread.
2. The mixture was allowed to cool at room temperature, and the crude heat was taken and placed in a vinyl bag, quickly frozen at −35 ° C., and stored at −20 ° C. for 14 days to obtain a frozen semi-baked bread.

^*過熱水蒸気量は何れも１００ｋｇ／ｈである Table 8 Semi-firing and finish firing conditions

^{* The} amount of superheated steam is 100kg / h

Sensory evaluation 4 Frozen semi-baked bread The frozen semi-baked bread obtained in Production Example 2 was finish-baked under the conditions shown in Table 9 and subjected to sensory evaluation by 10 skilled panelists after taking rough heat. The evaluation criteria and scores were the same as in Sensory Evaluation 1, and the results are shown in Table 10.

^*過熱水蒸気量は何れも１００ｋｇ／ｈである Table 9 Finish firing conditions

^{* The} amount of superheated steam is 100kg / h

Table 10 Sensory evaluation of frozen semi-baked bread manufactured and finish-baked under different conditions

The baking color of each bread of Examples 10-11 and Comparative Examples 10-11 was also good. Each item was excellent in bread (Examples 10 to 11) semi-baked with superheated steam regardless of the method of finish baking. In particular, Example 10 which was semi-fired with superheated steam and then finish fired with superheated steam was the most excellent. However, it was inferior to Examples 1 to 7 which were completely baked with superheated steam. This is considered to depend on the difference in the state of the surface due to semi-firing and complete firing.
The semi-baked bread crust was thin for both superheated steam and oven baking, and when these were finish-baked with superheated steam, a texture that was thinner and crisp than oven-finished baking was obtained.
In the bread semi-baked with superheated steam (Examples 10 to 11), the deterioration of the texture of crumbs, which is a drawback when finish baking the conventional frozen semi-baked bread, was not seen, but rather the conventional evaluation criteria A crumb texture superior to that of oven-baked bread was obtained.
Further, after standing for 1 hour, crumb cracks (in a state where the crispness was poor and it was difficult to bite) were evaluated. As a result, no cracks occurred in Example 10, slightly cracks occurred in Example 11, and cracks occurred in Comparative Example 10. In Comparative Example 11, the pulling was strong, and the bread finished and baked in the oven was more likely to have cracks and stronger than the bread finished and baked with superheated steam.
When these were comprehensively evaluated, the frozen semi-baked bread semi-baked with superheated steam was superior in both flavor and texture. Moreover, the tolerance with respect to the deterioration of the food texture by time passage was also confirmed.

Production Example 3 Examination of Superheated Water Vapor The dough was prepared and molded in the same manner as in Production Example 1, and baked at 230 ° C. for 5.5 minutes under the conditions of the amount of heated water vapor shown in Table 11, after taking rough heat, It used for sensory evaluation by 10 panelists. Evaluation criteria and scores were the same as in Sensory Evaluation 1. The results are shown in Table 11.

Table 11 Sensory evaluation of bread baked with different amounts of superheated steam

  Bread superior to oven-baked bread was obtained at any amount of superheated steam. Particularly good bread was obtained when the steam amount was 90 to 130 kg / h, and particularly excellent bread in appearance and texture was obtained at 100 to 110 kg / h. When the amount of steam is less than 90 kg / h, the volume is somewhat small, the texture of the crumb is somewhat sticky, and the baking color tends to be lighter, but the oven that is the evaluation standard in all items than the oven-baked bread The evaluation exceeded that of the baked bread. When the amount of steam exceeded 110 kg / h, the burning color tended to be dark, but no burning occurred, and the commercial value was not impaired.

Claims (4)

  A method for producing a frozen baked bread or a frozen semi-baked bread that includes baking or semi-baking bread dough and then freezing, wherein the baking or semi-baking process comprises only a baking or semi-baking process with superheated steam. The manufacturing method characterized in that   The manufacturing method according to claim 1, wherein the temperature of the superheated steam is 130 to 280 ° C.   The manufacturing method of Claim 1 or Claim 2 whose superheated steam amount at the time of baking is 65-135 kg / h.   The frozen baked bread or frozen half-baked bread obtained by the manufacturing method of any one of Claims 1-3.