JP2020191855A - Method for producing bakery product, and wheat-containing dough molding machine - Google Patents

Abstract

To provide a method for producing bakery products, capable of easily producing bakery products which are easily divided with the hands while stabilizing an individual shape, and to provide a wheat-containing dough molding machine.SOLUTION: A method for producing bakery products includes: a step A of preparing wheat-containing dough containing strong flour, edible oil, yeast, a seasoning and water; a step B of dividing the prepared wheat-containing dough and molding in a roundly gathered shape; a step C of primarily fermenting the wheat-containing dough molded in a roundly gathered shape at 20°C-35°C; a step D of molding in a flat shape, the wheat-containing dough of a roundly gathered shape, subjected to the primary fermentation, and secondarily fermenting at 30°C-40°C; a step E of finally molding the flatly shaped wheat-containing dough subjected to the secondary fermentation in a shape having a groove to divide into a plurality of parts; and a step F of baking the finally molded wheat-containing dough at 200°C-450°C. A wheat-containing dough molding machine is also provided.SELECTED DRAWING: Figure 2

Description

The present disclosure relates to a method for producing a bakery product and a wheat-containing dough molding machine.

Bakery products such as bread are produced by fermenting and baking wheat-containing dough containing at least strong flour, cooking oil, yeast, seasonings and water.
Various wheat-containing doughs can be obtained by adjusting the mixing ratio of strong flour and weak flour, the combined use with grains other than wheat, for example, rye flour, and the type and amount of cooking oil used. By baking the dough, various bakery products having arbitrary hardness, flavor, etc. are produced.

Focaccia, an aspect of bakery products, is produced by fermenting a dough containing at least strong flour, olive oil as edible oil, yeast, salt as a seasoning, and water and then baking it. It is a bakery product.
Focaccia is often in the form of a thin rectangular parallelepiped, circular or oval, with a slight oily feel on the surface. Focaccia is not only used as a staple food, but focaccia containing various flavors, fillings, etc. is also eaten as a snack.

Focaccia is basically made from dough with the same or similar composition as pizza dough, so it has a higher density and a chewy texture compared to ordinary breads such as bread. It is a feature. For this reason, the elasticity is lower than that of breads, and when eating focaccia, the chewed area may be crushed and the texture may be deteriorated after eating a bite. In addition, the chewy and dense focaccia has a problem that it is hard to tear into bite-sized pieces as compared with bread.
For this reason, bite-sized round focaccia has been provided from the beginning. If bite-sized focaccia is individually wrapped, the packaging cost will increase. Further, when a plurality of bite-sized focaccia are packed together in a bag or the like, it is preferable to have a mechanism for closing the mouth of the bag in consideration of consumer convenience, and from that viewpoint, the packaging cost is high. There is a problem of rising.

For the purpose of maintaining a good texture of focaccia, a focaccia that regulates relative humidity, water activity, and depth of blind holes has been proposed (see Patent Document 1).

Special Table 2017-571276

The Focaccia shown in Patent Document 1 assumes a traditional thin rectangular parallelepiped, circular or elliptical shape, and no particular consideration is given to the shape. Therefore, there is still the problem that Focaccia is difficult to tear into bite-sized pieces and the bitten area is crushed.
Even in bakery products other than focaccia, such as French bread, bread with rye, table rolls, Danish pastry, and sweet bread, it is important that they are easily torn into bite-sized pieces when eating.

An object of an embodiment of the present invention is to provide a method for producing a bakery product, which can easily produce a bakery product that can be easily divided by hand while the individual shapes are stable.
An object of another embodiment of the present invention is to provide a wheat-containing dough molding machine capable of easily forming the shape of a bakery product that can be easily divided by hand while the individual shapes are stable.

Means for solving the above problems include the following embodiments.
<1> A step A of preparing a wheat-containing dough containing strong flour, edible oil, yeast, seasoning and water, a step B of dividing the prepared dough for focacha and forming it into a round shape, and the round Step C, in which the dough for focacha molded into a bundle is first fermented at a temperature of 20 ° C to 35 ° C, and the dough for focacha in a round shape that has been first fermented is molded into a flat shape, and the temperature is from 30 ° C to 30 ° C. A step D of secondary fermentation at a temperature of 40 ° C., a step E of final molding the second-fermented flat dough for focacha into a shape having grooves for dividing into a plurality of doughs, and a final molding were performed. A method for producing a bakery product, which comprises a step F of baking a dough for focacha at 200 ° C. to 450 ° C.

<2> The method for producing focaccia according to <1>, wherein the step B comprises dividing the dough for focaccia into masses of 50 g to 150 g.
<3> In the step E, a groove forming portion provided with a plurality of upper blades and a center pin for dividing the second-fermented flat wheat-containing dough from the upper surface, and a side surface of the wheat-containing dough. Wheat-containing having a side blade that invades from the wheat and forms the groove in the wheat-containing dough in cooperation with the upper blade, and presses the wheat-containing dough from the side surface according to the number of divisions. The method for producing a bakery product according to <1> or <2>, which comprises a step of forming the groove with a dough molding machine.

<4> The molding machine is provided with three upper blades and center pins radially provided in three different directions in order to divide the second-fermented flat-shaped focaccia dough into three from the upper surface. Each of the groove forming portion and the side blade that invades the focaccia fabric from the side surface and forms a groove in the focaccia fabric in cooperation with the three upper blades, and the focaccia fabric is provided on the side surface. The method for producing a bakery product according to <3>, which is a molding machine having three pressing molding dies for pressing toward the central portion.

<5> In order to divide the fermented flat wheat-containing dough into a plurality from the upper surface, a groove forming portion provided with a plurality of upper blades and center pins radially provided in a plurality of different directions, respectively. Invading from the side of the wheat-containing dough, each is provided with a side blade that forms a groove in the wheat-containing dough in cooperation with the plurality of upper blades, and the wheat-containing dough is directed from the side toward the center. A wheat-containing dough molding machine including a plurality of pressing molding dies for pressing and a driving member for moving the pressing molding dies having the side blades toward the center of the wheat-containing dough.
Hereinafter, the wheat-containing dough molding machine of the present disclosure may be simply referred to as "the molding machine of the present disclosure".

According to one embodiment of the present invention, it is possible to provide a method for producing a bakery product, which can easily produce a bakery product that can be easily divided by hand while the individual shapes are stable.
According to another embodiment of the present invention, it is possible to provide a wheat-containing dough molding machine capable of easily forming the shape of a bakery product that is easily divided by hand while the individual shapes are stable.

Is a perspective view showing a focaccia that can be easily divided into three, which is produced by the method for producing a bakery product according to one embodiment of the present disclosure. It is a perspective view of the wheat-containing dough molding machine used for the final molding of the wheat-containing dough used in the manufacturing method of the bakery product which concerns on one Embodiment of this disclosure. It is a perspective view seen from the bottom surface direction in contact with the wheat-containing dough of the wheat-containing dough molding machine shown in FIG. It is a partial perspective view of the press molding mold which presses the flat wheat-containing dough from the side toward the central part of the wheat-containing dough molding machine shown in FIG. It is a top view and the side view which shows the structure of the side blade which is attached to the pressure molding mold shown in FIG. In the wheat-containing dough molding machine shown in FIG. 2, one aspect of a center pin forming a groove forming portion for forming a recess in the central portion of the flat wheat-containing dough is shown, and FIG. 2A shows a flat surface of the center pin. It is a figure, (B) is a side view of a center pin. In the wheat-containing dough molding machine shown in FIG. 2, in order to divide the flat wheat-containing dough into three parts, three upper blades provided radially in three different directions and three upper blades provided radially. On the other hand, it is a schematic view which shows the operation direction of the side blade which invades from the side surface of the wheat-containing dough and forms a groove jointly with an upper blade, and (A) is a plan view which shows the state which the pressure molding die is open. (B) is a plan view showing a state in which the pressure molding die presses the wheat-containing dough to close it. It is a schematic cross-sectional view which shows the state which made the groove forming part of the wheat-containing dough molding machine shown in FIG. 2 penetrate into a flat wheat-containing dough from the upper part. In FIG. 8, the pressure molding die presses the flat wheat-containing dough from the side toward the center of the groove forming portion that has penetrated into the flat wheat-containing dough from above, and is provided in the wheat-containing dough molding machine. It is schematic cross-sectional view which shows the state which the side blade invaded from the side surface of the wheat-containing dough toward the central part.

[Manufacturing method of bakery products]
Hereinafter, a method for producing a bakery product of the present disclosure (hereinafter, may be referred to as “the production method of the present disclosure”) will be described.
In the present disclosure, bakery products are a general term for products obtained by fermenting and baking wheat-containing dough, such as table rolls, French bread, bread with rye, focaccia, bagels, sweet bread, naan, ciabatta, roti, and pita. Including.

[Shape of bakery product]
The bakery product produced by the method for producing a bakery product of the present disclosure has a shape that can be easily divided into a plurality of pieces by hand. Hereinafter, the shape of the bakery product obtained by the manufacturing method of the present disclosure will be described with reference to the drawings, taking as an example Focaccia, which is more difficult to mold as compared with a table roll or the like whose dough is flexible as a bakery product. ..
It should be noted that other bakery products can also be produced by changing the wheat-containing dough through the same steps as those in the following focaccia manufacturing method.
FIG. 1 is a perspective view showing Focaccia 10, which is a bakery product that can be easily divided into three, manufactured by the method for manufacturing a bakery product according to the first embodiment of the present disclosure, and FIG. 1B is a plan view. It is a figure. As shown in FIG. 1, in the focaccia 10 manufactured by the manufacturing method of the present disclosure, deep grooves 12 for facilitating the division into three are formed radially from the central portion of the focaccia 10 toward the side surface. When the focaccia 10 is torn by hand, it is easily divided from the groove 12 portion and becomes a divided piece having a size that is easy to eat.
Although FIG. 1 shows an example of a shape divided into three, the shape of the finished Focaccia is not limited to the shape shown in FIG. By using a molding machine equipped with a pressing molding die according to the number of grooves, it is easy to divide into a plurality of grooves by changing the number of grooves formed in the focaccia, for example, a focaccia that is easily divided into 2 to 10 divisions. Can be easily manufactured.

[Manufacturing method of bakery products]
The method for producing a bakery product of the present disclosure is a step A of preparing a wheat-containing dough containing strong flour, cooking oil, yeast, seasonings and water, and the prepared wheat-containing dough is divided and molded into a round shape. Step B and step C in which the wheat-containing dough formed into the rounded shape is first fermented at a temperature of 20 ° C. to 35 ° C., and the primary fermented rounded wheat-containing dough is made into a flat shape. Step D of molding and secondary fermentation at a temperature of 30 ° C. to 40 ° C., and a step of final molding the second-fermented flat wheat-containing dough into a shape having grooves for dividing into a plurality of pieces. It has E and a step F in which the finally formed wheat-containing dough is baked at 200 ° C. to 450 ° C.

<Step A>
Step A is a step of preparing a wheat-containing dough containing strong flour, cooking oil, yeast, seasonings and water.
The composition of each of the above components in the wheat-containing dough can be appropriately prepared according to the finally obtained bakery product.

Hereinafter, in the manufacturing method of the present disclosure, each step will be described more specifically by taking as an example a case where Focaccia is manufactured as a bakery product.
When producing focaccia, in step A, a dough for focaccia is prepared as a wheat-containing dough. That is, using strong flour, olive oil as edible oil, yeast, seasoning and water, a dough for focaccia containing these is prepared.

(Focaccia fabric)
The focaccia dough contains at least strong flour, olive oil, yeast, seasonings and water, and may optionally contain other ingredients.
The composition of each of the above components in the focaccia dough can be appropriately prepared according to the finally obtained focaccia.

Strong flour is the main component of focaccia dough and is useful for producing focaccia with a chewy and chewy texture. The main component means that the content is 50% by mass or more with respect to the total amount of the focaccia dough excluding water.
In addition to the strong flour, grain flour such as soft flour, whole grain flour, wheat flour, rye flour, corn flour, rice flour, oat flour, and buckwheat flour may be used in combination for the purpose of adjusting the texture and taste.

Olive oil is an oily component that characterizes the flavor of Focaccia, and known olive oils such as virgin olive oil and extra virgin olive oil can be appropriately selected and used.
The content of olive oil is preferably about 0.3 parts by mass to 10 parts by mass with respect to 100 parts by mass of the strong flour.
In addition to olive oil, the focaccia dough can contain oily components as other edible oils. Examples of other oily components include vegetable oils and fats, such as palm oil, sunflower oil, and canola oil, and it is preferable to include shortening containing these oils and fats from the viewpoint of improving texture. The type and content of other oily components can be appropriately selected and used according to the purpose. The content of other oily components is generally preferably about 0.5 parts by mass to 5 parts by mass with respect to 100 parts by mass of the strong flour.

Yeast is included to ferment the dough. The yeast may be live or dry yeast.
The content of yeast is preferably about 0.3 parts by mass to 5 parts by mass with respect to 100 parts by mass of the strong flour.

Examples of the seasoning include salt, sugar, various flavors and the like. In the examples described below, the focaccia dough comprises salt and sugar.
Salt is a basic seasoning for focaccia dough, and is usually preferably contained in an amount of about 0.3 to 5 parts by mass with respect to 100 parts by mass of strong flour.
When focaccia is applied to confectionery for snacks and dessert applications, sugar can be included as a seasoning. As the sugar, white sugar, sanon tou, brown sugar and the like can be selected and used according to the purpose. When focaccia is applied to confectionery applications, the sugar content is preferably about 0.5 parts by mass to 5 parts by mass with respect to 100 parts by mass of strong flour.
As the spice, any spice generally used for foods such as rosemary, thyme, bay leaf, oregano can be used.

The focaccia dough may contain other ingredients.
Examples of other components include emulsifiers, dietary fiber, yeast foods, fermented seeds and the like used for improving the feel. Further, for the purpose of flavoring and the like, for example, dried tomatoes, olives, cheese, nuts and the like may be included.

In step A, water is added and sufficiently mixed with the above-mentioned strong flour, olive oil, yeast, seasoning, and other ingredients used if desired to prepare a dough for focaccia.
There is no particular limitation on the water content. From the viewpoint that a dough for focaccia having better handleability can be prepared, it is preferable to add about 50 parts by mass to 70 parts by mass with respect to 100 parts by mass of the strong flour.
Mix these well in a container. For mixing, it is preferable to slowly stir for about 30 rows to 2 minutes for the first time until the whole becomes uniform, to obtain a uniform mixture, and then to stir at a higher speed for 10 to 15 minutes. It is preferable to maintain the temperature of the dough at 25 ° C. to 35 ° C. during stirring, and after preparation, let the dough stand for 20 to 30 minutes while maintaining the temperature of the dough in the above range.
In this way, the dough for focaccia is prepared.

<Process B>,
The step B is a step of dividing the dough for focaccia, which is the wheat-containing dough prepared in the step A, into a round shape.
The focaccia dough divided in step B corresponds to one focaccia at the time of finishing. By rolling the dough, the primary fermentation described later can be performed more uniformly.
The dough for focaccia, which is a wheat-containing dough, is preferably divided into a mass of 50 g to 150 g, and more preferably a mass of 55 g to 130 g.
Examples of the rounded shape include a spherical shape and a ball shape.

<Process C>
The step C is a step of primary fermenting the dough for focaccia, which is a wheat-containing dough formed into a round shape, at a temperature of 20 ° C. to 35 ° C. in the step B.
In the primary fermentation, the focaccia dough is maintained at a temperature of 20 ° C. to 35 ° C., preferably 25 ° C. to 30 ° C., and the primary fermentation is carried out in the range of 10 minutes to 20 minutes. The primary fermentation is preferably carried out in an atmosphere of humidity 50% to 60% RH.

<Process D>
Step D is a step of forming a dough for focaccia, which is a wheat-containing dough in a round shape that has been first fermented and obtained in step C, into a flat shape and secondary fermentation at a temperature of 30 ° C to 40 ° C. Is.
Examples of the flat shape include a flat round shape (thin cylindrical shape) and the like. The dough formed into a flat shape does not have to have a round shape close to a perfect circle because it is finally formed in a subsequent step, and the thickness of the flat dough does not have to be strictly uniform.
The secondary fermentation is preferably carried out at a temperature slightly higher than the temperature in the primary fermentation, specifically, 30 ° C. to 40 ° C., more preferably 35 ° C. to 40 ° C.
The secondary fermentation time is preferably 20 minutes to 50 minutes, more preferably 25 minutes to 40 minutes. The secondary fermentation is preferably carried out in a humidity range of 55% to 75% RH.

<Step E>
The step E is a step of finally molding the dough for focaccia, which is a flat wheat-containing dough that has been secondarily fermented and obtained in the step D, into a shape having grooves for dividing into a plurality of parts. In step E, the flat dough for Focaccia that has been secondarily fermented is pressed from the side to form a groove that is easy to divide and is formed into a rounded shape with a high height. Is preferable.

That is, in step E, the upper blade for dividing the second-fermented flat-shaped focaccia dough from the upper surface and the focaccia dough are penetrated from the side surface and jointly with the upper blade. It is preferable to include a step of forming the groove with a molding machine having a side blade for forming the groove and pressing from the side surface according to the number of divisions.

Hereinafter, step E will be described in more detail together with a configuration of a preferred molding machine used in step E.
FIG. 2 shows a wheat-containing dough molding machine 20 used for final molding into a shape having a groove for dividing the dough into three, which is used in the method for producing a bakery product according to one embodiment of the present disclosure. It is a perspective view, and FIG. 3 is a perspective view of the molding machine 20 shown in FIG. 2 as viewed from the bottom surface in contact with the dough for wheat-containing dough.

The molding machine 20 that can be used in step E is provided radially in three different directions in order to divide the dough for focaccia (not shown), which is a second-fermented flat wheat-containing dough, into three from the upper surface. Each of the three upper blades 22 and the side blades 28 that invade the focaccia dough from the side surface and form a groove in the focaccia dough in cooperation with the three upper blades 22 are provided for the focaccia. A molding machine 20 as shown in FIGS. 2 and 3 having three pressing molding dies 30 for pressing the dough from the side surface toward the central portion is preferable.

2 and 3 show molding in a state in which the cylinder (not shown) built in the grip portion 32 is filled with compressed air and the pressing molding die 30 is opened, that is, in a state before pressing the focaccia dough. The machine 20 is shown. The molding machine 20 includes a grip portion 32 that grips the molding machine, a groove forming portion 26 having three upper blades 22 and center pins 24 radially provided in three different directions, and inside the grip portion 32. It has a cylinder containing a piston (not shown) that moves up and down by compressed air, and a pipe 40 that supplies compressed air into the cylinder and discharges compressed air from the cylinder.
In FIGS. 2 and 3, the piston is located at the lower end of the cylinder and the press mold 30 is kept open.
A side blade 28 for forming a groove by invading the focaccia fabric (not shown) from the side surface is fixed to the pressure forming mold 30 together with the upper blade 22.
The pressure forming die 30 is connected to the pressing forming die 30 and the piston to hold the pressing forming die 30, and as the piston rises, the pressing forming die 30 is formed into a groove provided with an upper blade 22 and a center pin 24. A link mechanism (not shown), which is a driving member that presses the forming portion 26 toward the central portion, is provided.

FIG. 4 is a partial perspective view showing one of the pressing molding dies 30 included in the molding machine 20 shown in FIG. The pressure molding die 30 has recesses formed on the left and right for pressing the flat-shaped dough for Focaccia from the side surface to form a rounded shape, and the recesses of the pressing molding dies 30 adjacent to each other are combined. , The sides of the focaccia dough are molded into a rounded shape. A groove 42 for arranging the side blades 28 is formed in the central portion of each of the plurality of pressure molding dies 30.

5A and 5B are a plan view and a side view showing the structure of the side blade 28 which is attached to the press molding mold shown in FIG. 4 and penetrates from the side surface of the flat-shaped Focaccia dough to form a groove.
The side blade 28 shown in FIG. 5 is fixed via a screw hole of the mounting portion shown in the side view. The tip of the side blade 28 fixed to the pressing molding die 30 is fixed in a state of protruding from the side end of the pressing molding die 30 in the pressing direction to the focaccia dough.
The side blade 28 is attached to the center pin 24 at the center of the upper blade 22 even when the piston is raised and the three pressure molding dies 30 adjacent to each other are in close contact with each other to form the focaccia dough. Is fixed with a protruding length that does not reach.

FIG. 6 shows one aspect of the center pin 24 forming the groove forming portion for forming the concave portion in the central portion of the flat wheat-containing dough in the molding machine 20 shown in FIG. 2, and FIG. 6A shows the center. It is a plan view of the pin 24, and (B) is a side view of the center pin 24.

FIG. 7 shows a groove formation provided with three upper blades 22 and a center pin 24 radially provided in three different directions in order to divide the flat-shaped focaccia dough into three in the molding machine shown in FIG. The operation of the side blades 28 that invade the portion 26 and the three upper blades 22 radially provided around the center pin 24 from the side surface of the focaccia fabric to form a groove in cooperation with the upper blade 22. It is a schematic view which shows the direction, (A) is a plan view which shows the state which the pressing molding die 30 is open, (B) is the state which the pressing molding die 30 pressed the dough for Focaccia and closed. It is a plan view which shows.
In FIG. 7A, the pressing mold 30 is in an open state, and first, the upper blade 22 is inserted into the focaccia dough from above to form three radial grooves. After that, as shown in FIG. 7B, the pressing molding die 30 is closed, and the focaccia dough is pressed to form a shape having rounded side surfaces and three deep grooves. As the pressing mold 30 closes, the side blades 28 invade the focaccia dough along the upper blade 22 and form a groove in the focaccia dough together with the upper blade 22. As shown in FIG. 6B, the tip of the side blade 28 does not reach the joint portion of the upper blade 22 with the center pin 24 even when the pressing mold 30 is completely closed.

FIG. 8 shows the tip of the groove forming portion 26 composed of the upper blade 22 and the center pin 24 of the molding machine 20 shown in FIG. 2 on the flat-shaped focaccia cloth 44 (indicated by a broken line in FIG. 8). It is a schematic cross-sectional view which shows the state which invaded from.
The molding machine 20 is provided inside the grip portion 32 and is connected to a cylinder 36 containing a piston 34 that moves up and down by compressed air, a pressing molding die 30 and a piston 34, holds the pressing molding die 30, and holds the piston. A link mechanism 38, which is a driving member that presses the pressing mold 30 toward the center of the center pin 24 having the upper blade 22, is provided as the 34 rises.
The central tip 46 of the center pin 24 fixed to the upper blade 22 forms a curved surface, and the central tip 46 of the groove forming portion 26 composed of the upper blade 22 and the center pin 24 extends to the bottom of the focaccia cloth 44. Even if it penetrates, when the molding machine 20 is separated from the focaccia dough 44 after molding, the center portion of the focaccia dough 44 swells slightly upward due to the elasticity of the focaccia dough 44, so that the focaccia dough 44 rises. It is not completely divided by the tip of the blade 22 and the tip 46 of the center of the center pin 24.
The depth of entry of the groove forming portion 26 into the focaccia fabric 44 can be appropriately adjusted depending on the elasticity of the fabric, the desired shape, and the like. Among them, from the viewpoint of better moldability and shape retention after molding, the groove forming portion has a depth of 1 mm to 5 mm between the tip 46 of the central portion of the center pin and the bottom surface of the focaccia fabric 44. It is preferable that 26 enters the focaccia dough.

After that, as shown in FIG. 9, the link mechanism is a drive member that is connected to the piston 34 and presses the pressing mold 30 toward the center of the center pin 24 provided with the upper blade 22 as the piston 34 rises. The pressure molding die 30 of the molding machine 20 in which 38 is driven and is inserted into the flat-shaped focaccia cloth 44 (indicated by a broken line in FIG. 9) from above in FIG. 8 presses the focaccia cloth 44 from the side surface. Then, the side blade 28 provided in the molding die 30 penetrates from the side surface of the focaccia fabric 44 toward the central portion. In this way, the groove forming portion 26 provided with the upper blade 22 and the center pin 24 and the side blade 28 jointly form a deep groove in the focaccia fabric 44, and the upper surface of the focaccia fabric is pressed upward. It is inflated and molded into a state having three deep grooves as shown in the shape of the focaccia in FIG.

The focaccia dough has a formulation similar to that of pizza crust dough, and has a higher viscosity and elasticity than general bread dough. Therefore, if the molding machine 20 is removed from the focaccia dough 44 only by invading the upper blade 22, the groove formed by the invasion of the upper blade 22 may become shallower than the desired size.
In the manufacturing method of the present disclosure, as shown in FIG. 5, the side blade 28 attached to the pressure molding die 30 penetrates into the fabric 44 from the side surface along the upper blade 22, and the upper blade 22 and the side blade. By jointly forming the groove with the 28, the groove having a desired depth is maintained even after the molding machine 20 is removed.

As shown in FIGS. 7B and 9, the tip of the side blade 28 does not reach the central portion of the focaccia dough 44 even when the pressing molding die 30 according to the final molding is pressed and closed. Therefore, even after molding, the focaccia dough 44 has three grooves but is continuous on the bottom surface of the central portion, so that the dough is integrated as a dough.

<Process F>
The step F is a step of baking the focaccia dough finally molded in the step E at 200 ° C. to 450 ° C. The focaccia dough finally molded in step E has grooves for division, and the deep grooves are maintained even after baking, so that the grooves can be easily divided as the dividing surface when torn by hand. It becomes the focaccia 10 that can be done.
The firing temperature is in the range of 200 ° C. to 450 ° C., preferably in the range of 250 ° C. to 400 ° C., and more preferably in the range of 300 ° C. to 400 ° C.
The firing time is preferably 1 minute to 3 minutes, more preferably 80 seconds to 140 seconds.
The focaccia after firing may be provided as it is after being naturally heat-dissipated, or may be frozen and provided as a frozen focaccia if necessary.
Frozen focaccia is distributed in a frozen state. Frozen focaccia can be thawed and eaten at the time of use.

The use of focaccia is not particularly limited, and it may be provided for eating as it is, it may be provided by heating, or it may be provided by making a notch and sandwiching the ingredients. Further, secondary processing such as frying in oil or icing the surface may be performed.
For example, in the case of frozen focaccia, it may be eaten as it is after thawing, it may be eaten by heating, or it may be fried in oil after thawing and eaten as fried focaccia.

(Characteristics of Focaccia obtained by the manufacturing method of the present disclosure)
Due to its physical properties, the dough for focaccia tends to form non-uniform bubbles when it is baked. Therefore, the flat dough is provided with recesses for suppressing large deformation of the dough itself when bubbles are generated. Is common.
As shown in FIG. 9, the focaccia dough 44 press-molded through the step E by the manufacturing method of the present disclosure is generated at the time of baking because the integrity is maintained at the bottom surface and the dough has a deep groove. It also has the advantage that it can suppress the influence of air bubbles on the appearance of Focaccia.

When three doughs formed by rolling a focaccia having a shape as shown in FIG. 1 are filled in a cylindrical mold, fermented and baked, first, the dough for focaccia is inside the cylindrical mold. It becomes difficult to remove it from the mold because it swells due to fermentation. In addition, after fermentation, the three doughs adhere to each other and are difficult to peel off, but even if they adhere to each other, the three independent doughs do not integrate with each other, so that the movement of foaming does not occur. When baked, they are hindered at the interface and each expands independently. Therefore, depending on the shape of the foam, the expansion of the three doughs becomes non-uniform with each other, and the focaccia after baking has the shape shown in FIG. It is often not maintained.

According to the manufacturing method of the present disclosure, a deep groove that can be easily torn by hand is formed, and the focaccia dough is maintained as one, so that the shape after baking is as designed and the appearance is good. Focaccia can be manufactured.
Further, the focaccia obtained by firing while maintaining the integration of the focaccia dough has good shape retention when it is provided by sandwiching the ingredients by making a notch along the bottom surface, for example.
Further, even in the case of secondary processing such as frying the obtained focaccia in oil, it has the advantages of good shape retention and excellent secondary processability.

The production method of the present disclosure can be applied not only to dough for focaccia but also to various wheat-containing dough, and can be applied to the production of various bakery products. Therefore, according to the manufacturing method of the present disclosure, various bakery products that are easy to eat and have excellent processability can be manufactured because they are easily torn into bite-sized pieces and the integrity of the dough is maintained. ..

[Wheat-containing dough molding machine]
The wheat-containing dough molding machine of the present disclosure uses a plurality of upper blades and center pins radially provided in a plurality of different directions in order to divide a fermented flat-shaped wheat-containing dough into a plurality from the upper surface. The wheat-containing dough is provided with a groove-forming portion and side blades that invade from the side surface of the wheat-containing dough and form a groove in the wheat-containing dough in cooperation with the plurality of upper blades. It includes a plurality of pressing molding dies that press from the side surface toward the central portion, and a driving member that moves the pressing molding dies having the side blades toward the central portion of the wheat-containing dough.
The wheat-containing dough molding machine of the present disclosure can be suitably used for final molding of the wheat-containing dough after the secondary fermentation in the method for producing the bakery product of the present disclosure described above.

An example of the wheat-containing dough molding machine of the present disclosure is as shown in FIGS. 2, 3 and 8.
In FIGS. 2, 3 and 8, a mode having three sets of pressing molding molds is shown in order to mold into a shape that can be easily divided into three, but the mode of the molding machine is not limited to this.
Wheat-containing dough into a shape that can be easily divided into multiple parts by changing the number of grooves formed in the bakery product by using a molding machine equipped with the required number of pressing molding dies that are shaped according to the number of grooves. Can be final molded. For example, by using a molding machine having 2 to 10 pressing molding dies, the wheat-containing dough can be molded into a final shape that can be easily divided into 2 to 10 divisions, and various shapes that can be easily divided into a plurality of shapes can be formed. It is possible to produce bakery products such as focaccia with high productivity.

In the molding machine of the present disclosure shown in FIGS. 2, 3 and 8, the pressing molding die is driven by a piston driven up and down by compressed air and a link mechanism connected to the piston. Not limited to this, a known means capable of reversibly moving the pressing mold in the parallel direction can be appropriately adopted.

According to the molding machine of the present disclosure, the wheat-containing dough can be easily molded into the shape of a bakery product that can be easily divided into a plurality of doughs by hand while the individual shapes are stable.
Further, since the finally molded wheat-containing dough has deep grooves that are easy to divide and the unity as one dough is maintained, the bakery product obtained by baking after the final molding is: It has an advantage that the appearance is good, the shape does not easily collapse even after secondary processing such as making a cut or frying in oil, and the secondary processability is excellent.

Hereinafter, the manufacturing method of the present disclosure will be described in detail with reference to examples. The following examples are merely examples of the present disclosure, and the present disclosure is not limited to the following specific examples. It goes without saying that the manufacturing method of the present disclosure includes various modified examples as long as the gist thereof is not impaired.
Unless otherwise specified, "part" m "%" in the following examples is based on mass.

[Example 1]
(Manufacturing of Focaccia)
Focaccia dough was prepared according to the formulation shown in Table 1 below.

First, each of the above raw materials was weighed, put into a stirrer, and mixed.
The stirring was performed at a low speed (40 rpm: rotation / minute) for the first 1 minute, and then the stirring speed was increased to a high speed (80 rpm: rotation / minute), and the mixture was further stirred for 12 minutes. The temperature of the stirrer was adjusted so that the dough temperature at the time of blending was 28 ± 2 ° C. After visually confirming that the state was uniform, the mixture was allowed to stand for 25 minutes to obtain a dough for focaccia. (Step A)

The obtained dough for focaccia was divided into dough for one focaccia and formed into a round shape. (Step B)
Usually, one dough is divided into masses of 50 g to 150 g. In this example, one was divided so as to be 100 g.

The dough for Focaccia molded into a round shape was held for 15 minutes in an atmosphere of a temperature of 30 ° C. and a humidity of 55% RH, and the dough was first fermented. (Step C)
The obtained primary-fermented round dough for focaccia is formed into a flat shape, and further kept in an atmosphere of a temperature of 37 ° C. and a humidity of 60% RH for 30 minutes to obtain two flat-shaped doughs. Next fermented. (Step D)

Next, the second-fermented flat dough for Focaccia was finally molded into a shape having grooves for dividing into a plurality of doughs using the molding machine 20 having the structures shown in FIGS. 2 and 3. (Step E)
In step E, the molding machine 20 is gripped by the gripping portion 32, and the tip of the groove forming portion 26 provided with the upper blade 22 and the center pin 24 of the molding machine 20 is inserted into the flat-shaped focaccia fabric 44 from above. The center pin 24 was allowed to penetrate until the tip 46 at the center reached the bottom of the focaccia cloth 44 (see FIG. 8).

After that, the piston 34 is raised by discharging the compressed air in the cylinder 36 provided in the molding machine, and the pressing molding mold 30 of the molding machine 20 which has penetrated into the flat-shaped focaccia cloth 44 from above is on the side surface. The focaccia fabric 44 was pressed from the side toward the central portion, and the side blade 28 provided in the molding die 30 invaded from the side surface of the focaccia fabric 44 toward the central portion.
In this way, the upper blade 22 and the side blade 28 jointly form a deep groove in the focaccia fabric 44. Since the pressure molding die 30 pressed from the side surface of the focaccia dough, the upper surface of the focaccia dough 44 swelled upward due to the pressing, and the focaccia dough 44 was finally molded into the shape of the focaccia having three radial grooves (see FIG. 9). ..

The finally molded dough for focaccia was conveyed into an oven and baked at a temperature of 360 ° C. for 110 seconds to obtain focaccia. (Step F)

(Evaluation of Focaccia)
The obtained Focaccia was evaluated by the following items. The evaluation was performed by 10 monitors.
(1. Appearance)
A: Each of the three parts of Focaccia had a stable tuft shape, and there was no partial distortion or dent on the surface, and the appearance was good.
B: Each of the three divided shapes of Focaccia has a stable tuft shape, but slight distortion or dents were observed on a part of the surface.
C: The shape of each of the three parts of Focaccia was distorted, and the appearance was problematic in practice.
As a result, 10 monitors evaluated it as A rank.

(2. Easy to divide by hand)
A: When the focaccia was torn by hand, it was easily divided from the groove part, and there was no deformation in the divided part.
B: When tearing the focaccia by hand, it was split from the groove when force was applied, but a dent on the finger remained in the split part.
C: I tried to tear the focaccia by hand, but it was not easily divided, and there was a part that was crushed by my finger.
As a result, 9 monitors were evaluated as A rank and 1 monitor was evaluated as B rank.

From the results of the evaluation, it was found that according to the manufacturing method of the present disclosure, it is possible to easily manufacture focaccia that is easy to divide by hand while the individual shapes are stable.

10 Focaccia (bakery product)
12 grooves (focaccia grooves)
20 Wheat-containing dough molding machine (molding machine)
22 Upper blade 24 Center pin 26 Groove forming part 28 Side blade 30 Press molding mold 32 Gripping part 34 Piston 36 Cylinder 38 Link mechanism (driving member)
40 Pipe 42 groove (press molding type groove)
44 Focaccia dough (secondary fermented flat-shaped focaccia dough)
46 Tip of center pin

Claims (5)

Step A to prepare a wheat-containing dough containing strong flour, cooking oil, yeast, seasonings and water, and
Step B, in which the prepared wheat-containing dough is divided and formed into a round shape,
Step C of primary fermentation of the wheat-containing dough formed into a rounded shape at a temperature of 20 ° C. to 35 ° C.
Step D, in which the primary-fermented round wheat-containing dough is formed into a flat shape and secondarily fermented at a temperature of 30 ° C to 40 ° C,
Step E of finally molding the second-fermented flat wheat-containing dough into a shape having grooves for dividing into a plurality of doughs.
Step F of baking the finally molded wheat-containing dough at 200 ° C to 450 ° C,
How to make a bakery product with. The method for producing a bakery product according to claim 1, wherein the step B comprises dividing the wheat-containing dough into masses of 50 g to 150 g. In the step E, the second-fermented flat wheat-containing dough is penetrated from a groove forming portion provided with a plurality of upper blades and center pins for dividing the wheat-containing dough from the upper surface and from the side surface of the wheat-containing dough. A wheat-containing dough molding machine having a side blade for forming the groove in the wheat-containing dough in cooperation with the upper blade, and a pressure molding mold for pressing the wheat-containing dough from the side surface according to the number of divisions. The method for producing a bakery product according to claim 1 or 2, which comprises the step of forming the groove. The wheat-containing dough molding machine includes three upper blades and center pins radially provided in three different directions in order to divide the second-fermented flat wheat-containing dough into three from the upper surface. The groove forming portion, which invades the wheat-containing dough from the side surface, each has a side blade that forms the groove in the wheat-containing dough in cooperation with the three upper blades, and the wheat-containing dough is provided on the side surface. The method for producing a bakery product according to claim 3, which is a molding machine having three pressing molding dies that press toward the center portion from the wheat. In order to divide the fermented flat wheat-containing dough into a plurality from the upper surface, a groove forming portion having a plurality of upper blades and center pins provided radially in a plurality of different directions, and the wheat-containing portion. A plurality of side blades that invade from the side surface of the dough, each provided with side blades that form a groove in the wheat-containing dough in cooperation with the plurality of upper blades, and press the wheat-containing dough from the side toward the central portion. A wheat-containing dough molding machine including a pressure molding die of the above and a driving member for moving the pressure molding die provided with the side blade toward the central portion of the wheat-containing dough.