JP2021158983A - Baked frozen bread production method - Google Patents

Abstract

To provide baked frozen bread which is in a compressed state in preservation, distribution and marketing and does not occupy a large space, and comprises preferable restoration property of appearance and texture when being thawed by heating.SOLUTION: There is provided a baked frozen bread production method comprising steps for: baking a dough prepared from a dough raw material including grain flour for making bread; compressing the bread; and freezing the compressed bread. In the step for compressing the bread, a thickness in a compression direction of the compressed bread becomes 20-75% of a thickness in the same direction of the bread before being compressed, in compression of the bread. The grain flour includes: 35-80 mass% of a non-heat treatment durum ground product; 1-10 mass% of a dry heat treatment wheat flour; and 1-15 mass% of wet heat treatment starch.SELECTED DRAWING: None

Description

The present invention relates to baked frozen breads that have been compressed and frozen after baking.

In recent years, baked breads have been stored, distributed, and sold in a frozen state. Since breads are porous foods and tend to be bulky with respect to weight even in a frozen state, they are stored. There is a problem that it takes up a lot of space for distribution and sales and causes a rise in cost. As a technique capable of solving this problem, Patent Document 1 includes a technique in which breads are once produced by means such as baking, and then the produced breads are compressed and stored frozen in a state of reduced bulk. It is disclosed.

Frozen breads obtained by freezing baked breads can be eaten by heating and thawing using a cooking device such as a microwave oven. However, when frozen breads are heated and thawed in a microwave oven, inconveniences such as a hard texture, cracks and crispness, poor texture, and wrinkles on the surface tend to cause inconveniences such as breads. The original texture and appearance are often impaired. In particular, the compressed frozen breads as described in Patent Document 1 have a problem that the bulk is not sufficiently restored when the bread is heated and thawed in a microwave oven, in addition to the problem caused by such freezing.

It is known that durum wheat flour is used as a dough raw material in order to improve the texture when frozen breads are heated and thawed in a microwave oven and eaten. For example, Patent Document 2 discloses a frozen bakery product produced using flour having a blending ratio of durum wheat flour of 30 to 100% by weight. Patent Document 3 discloses that frozen breads are produced using durum wheat flour having a particle size distribution in a specific range. In Patent Document 4, as breads that can be stored and distributed at room temperature or in a frozen state and are suitable for microwave oven heating, 10 to 30% by mass of durum wheat flour is added to the total mass of the flours used in the production of breads. Disclosed are those produced by using roasted wheat flour in a proportion of 1 to 10% by mass and wet-heated starch in a proportion of 1 to 15% by mass. [0026] of Patent Document 4 describes that it is not preferable that the ratio of durum wheat flour used to the total mass of flours used for producing bread exceeds 30% by mass.

Japanese Unexamined Patent Publication No. 9-313093 Japanese Unexamined Patent Publication No. 6-153769 Japanese Unexamined Patent Publication No. 10-28515 Japanese Unexamined Patent Publication No. 2012-29575

An object of the present invention is to provide baked frozen breads that are in a compressed state at the time of storage, distribution, and sale, do not take up space, and have good appearance restoration and texture when heated and thawed. ..

The present invention has a step of baking a dough prepared from a dough raw material containing flours to obtain breads, a step of compressing the breads, and a step of freezing the compressed breads. In the method for producing frozen breads, in the step of compressing the breads, the thickness of the breads after compression in the compression direction is 20 to 75% of the thickness of the breads before compression in the same direction. Breads are compressed, and the flours are baked frozen breads containing 35 to 80% by mass of unheated durum crushed product, 1 to 10% by mass of dry heat-treated wheat flour, and 1 to 15% by mass of wet-heated starch. It is a manufacturing method of.

According to the present invention, there is provided a baked frozen bread that is in a compressed state at the time of storage, distribution, and sale, does not take up space, and has good appearance restoration and texture when heated and thawed.

The method for producing baked frozen breads of the present invention includes a step of baking a dough prepared from a dough raw material to obtain breads (hereinafter, also referred to as a "bread manufacturing process") and compressing the breads. It has a step (hereinafter, also referred to as “compression step”) and a step of freezing the compressed bread (hereinafter, also referred to as “freezing step”).

The dough raw material used in the bread manufacturing process according to the present invention includes flours. The "flours" referred to here include flour and starch. Further, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently inherent in flour, unless otherwise specified. In the present invention, three types of flours are used: non-heat-treated durum crushed product, dry-heat-treated wheat flour, and wet-heat-treated starch.

As the non-heat-treated durum crushed product used in the present invention, unheat-treated durum crushed product can be used, and examples thereof include durum semolina, durum wheat flour, durum whole grain flour, etc., and one of them alone or 2 A combination of seeds and above can be used. Durum semolina is a coarsely ground durum wheat from which bran (skin) and germ have been removed, and durum wheat flour is a further crushed and powdered durum semolina. The main difference between durum semolina and durum flour is the size of the particles, with the former generally having a larger average particle size than the latter. Durum whole grain flour is made by crushing durum wheat as it is, and differs from durum semolina and durum wheat flour in that it contains bran and germ. Among these non-heat-treated durum crushed products, durum semolina and durum wheat flour are particularly preferable, and durum wheat flour is particularly preferable. As the durum wheat flour, wheat flour obtained by milling durum wheat, which can be used in the present technical field, can be used without particular limitation.

As an example of a preferable non-heat-treated durum crushed product (durum wheat flour), durum wheat flour (hereinafter, also referred to as “specific durum wheat flour”) described in Japanese Patent Application Laid-Open No. 2009-11277 according to the applicant's earlier application can be mentioned. .. This specific durum wheat flour is characterized in that the amount of damaged starch is 9.5% by mass or less. The term "damaged starch" as used herein refers to a state in which a part of starch contained in wheat flour is mechanically damaged and starch granules are destroyed. One of the main characteristics of specific durum wheat flour is that it has a relatively small amount of damaged starch. The amount of damaged starch in the specific durum wheat flour is preferably 8.0 to 6.0% by mass, more preferably 7.0 to 8.0% by mass. When specific durum wheat flour is used in the production of bread, the mixing resistance of the bread dough and the workability during division and molding are improved, the volume of the obtained bread is increased, and the internal phase, texture and aroma of the bread are enhanced. Further, the texture and appearance of breads when heated in a microwave oven can be improved. The specific durum wheat flour can be produced, for example, according to the method described in JP-A-2009-11277.

The particle size (frequency of particle size) of the non-heat-treated durum crushed product is not particularly limited and can be appropriately set according to the type of bread and the like, but from the viewpoint of improving the texture of bread and the like, the average particle size Is preferably in the range of 20 to 100 μm, more preferably 60 to 100 μm, and the portion having a particle size of 200 μm or less is 90% by mass or more, preferably 95% by mass or more, and more preferably 100% by mass. It is preferable that the particle size of the specific durum wheat flour is also in such a range.

In the present invention, the average particle size of wheat flour or the like is the cumulative volume when measured by a dry method using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrack particle size distribution measuring device 9200FRA" manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 at 50% by volume. The particle size (frequency of particle size) is the "detection frequency ratio" calculated by analyzing the particle size distribution (measurement result of the microtrack particle size analyzer attached to the device 9200FRA manufactured by Nikkiso Co., Ltd.). How to read ").

The dry heat-treated wheat flour used in the present invention is obtained by heat-treating (that is, dry heat-treating) the wheat flour to be treated (raw wheat flour) at a high temperature (usually, a product temperature of 90 to 160 ° C.) under a dry method, and is roasted. Also called flour, roasted flour, roasted flowers, etc. The dry heat treatment is a process of heating the object to be treated under the condition of no addition of water, and is a process of positively evaporating the water in the object to be treated. The dry heat treatment can be carried out by, for example, heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying in which hot air is blown to a treatment target, leaving the treatment target in a high temperature and low humidity environment, and the like. .. If necessary, an oven such as a band oven, a mixer with a heating device such as a paddle dryer, or the like can be used for the dry heat treatment. The heating temperature (product temperature to be treated) in the dry heat treatment may be constant or fluctuate during the treatment.

As the raw material wheat flour to be subjected to dry heat treatment in the production of dry heat-treated wheat flour, unheated wheat flour that can be used in the present technical field can be used without particular limitation. Examples thereof include wheat flour, strong wheat flour, and crushed durum (durum semolina, durum wheat flour, durum whole grain flour, etc.). Dry heat treatment of weak wheat flour gives dry heat treatment weak flour, dry heat treatment of medium power flour gives dry heat treatment medium flour, dry heat treatment of semi-strong flour gives dry heat treatment semi-strong flour, and dry heat treatment of strong flour. A dry heat-treated strong powder is obtained, and a dry heat-treated duram crushed product is obtained by a dry heat treatment of the duram crushed product. As the raw material wheat flour to be subjected to the dry heat treatment in the production of the dry heat-treated wheat flour, the above-mentioned specific durum wheat flour (durum wheat flour having a damaged starch amount of 9.5% by mass or less) can also be used. Among these dry-heat-treated wheat flours, dry-heat-treated durum crushed products and dry-heat-treated strong flour are particularly preferable, and dry-heat-treated durum crushed products are particularly preferable.
In the present invention, one type of dry heat-treated wheat flour may be used, or a plurality of types of dry heat-treated wheat flour having different types and / or heat treatment methods may be used in combination.

As an example of preferable dry heat-treated wheat flour, raw wheat flour is placed in an environment with an atmospheric temperature of 140 to 350 ° C. (for example, in an oven) for 10 to 120 minutes.
As another example of preferable dry heat-treated wheat flour, there is a case where the raw material wheat flour is dry-heat-treated under the condition that the product temperature of the raw material wheat flour is maintained at 90 ° C. or higher for 5 minutes or longer.

The wet heat-treated starch used in the present invention is obtained by heat-treating (that is, wet heat-treating) the starch to be treated (raw material starch) in the presence of moisture. The wet-heat-treated starch is preferably a partially pregelatinized starch rather than a completely pregelatinized raw material starch. The wet heat treatment method is not particularly limited, and a known method can be appropriately adopted.
As the raw material starch to be subjected to the moist heat treatment in the production of the moist heat-treated starch, unheated starch that can be used in the present technical field can be used without particular limitation, and for example, corn starch, waxy corn starch, wheat starch, rice starch. , Cornstarch starch, Tapioca starch and the like. Among these moist heat-treated starches, the moist heat-treated starch obtained by moist-treating cornstarch is particularly preferable because it can effectively suppress the deterioration of texture due to microwave heating.
In the present invention, one type of wet heat-treated starch may be used, or a plurality of types of wet-heat-treated starch having different types and / or heat treatment methods may be used in combination.

An example of a preferable wet-heat-treated starch is one having a polarized cross and having a digestibility with amylase 4 to 10 times that of an untreated product (hereinafter, also referred to as “specific wet-heat-treated starch”). This specific wet heat-treated starch is, for example, according to the method described in Example 2 of JP-A-4-130102, and after the starch is placed in a reduced pressure state, pressurized steam is supplied to moisten the starch at 124 ° C. for 20 minutes. It can be obtained by a method of heat treatment or the like. When the specific moist heat-treated starch is used for breads, it is possible to obtain breads that do not become hard when heated in a microwave oven and do not cause cracks, and that the flavor is not impaired.

The present invention is characterized in that the flours contained in the dough raw material used in the bread manufacturing process each contain a specific amount of the above three types of flours (non-heat-treated durum crushed product, dry-heat-treated wheat flour, and wet-heat-treated starch). Be done.
Specifically, the content of the non-heat-treated durum pulverized product in the flours used in the present invention is 35 to 80% by mass, preferably 40 to 60% by mass, based on the total mass of the flours. ..
The content of the dry heat-treated wheat flour in the flours used in the present invention is 1 to 10% by mass, preferably 3 to 10% by mass, based on the total mass of the flours, that is, the total mass of the plurality of types of flours. It is by mass, more preferably 5 to 10% by mass.
The content of the wet-heat-treated starch in the flours used in the present invention is 1 to 15% by mass, preferably 3 to 10% by mass, and more preferably 5 to 10% by mass with respect to the total mass of the flours. It is mass%.
When the above three types of flours are used in the above range, the occurrence of inconveniences (deterioration of the appearance and texture of breads, etc.) caused by compression / freezing of breads is effectively suppressed, and the bread is thawed by heating. It is possible to provide baked frozen breads having a good appearance and texture.

In the present invention, the dough raw material used in the bread manufacturing process may contain flours other than the above three types of flours (non-heat-treated durum crushed product, dry-heat-treated wheat flour, and wet-heat-treated starch). As such other flours, flours and starches that can be used in the present technical field can be used without particular limitation. Flour such as wheat flour, buckwheat flour, rice flour, bean flour, hatomugi flour, hie flour, and foam flour; raw starch such as horse bell flour, tapioca starch, wheat starch, cornstarch, waxy cornstarch, rice starch; Examples thereof include processed starches that have been subjected to treatments such as etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, and fat processing, and one of these can be used alone or in combination of two or more.
When other flours are used in addition to the above three types of flours, the content of the other flours in the flours used in the present invention is preferably 0 to 63 with respect to the total mass of the flours. It is by mass, more preferably 10 to 55% by mass.

The dough raw material used in the bread manufacturing process according to the present invention may further contain a thickener in addition to the flours. As a result, the texture of the baked frozen bread after heating and thawing can be further improved. As the thickener, those that can be used for this kind of bread can be used without particular limitation, and examples thereof include pectin, alginate ester, agar, guar gum, xanthan gum, etc., and one of these may be used alone or Two or more types can be used in combination. Preferred thickeners include alginate ester and agar. Alginic acid ester is particularly preferable, and alginic acid propylene glycol ester is particularly preferable.
The content of the thickener in the dough raw material is preferably 0.2 to 2 parts by mass, and more preferably 0.3 to 1 part by mass with respect to 100 parts by mass of the flours contained in the dough raw material. If the content of the thickener is too small, there is little point in using it, and if it is too large, the texture of bread may be adversely affected.

The dough raw material used in the bread manufacturing process according to the present invention may contain auxiliary materials conventionally used in bread making and confectionery, in addition to the above-mentioned flours and thickeners. Such auxiliary materials include, for example, various fermented seeds and yeasts (raw yeast, dry yeast, etc.); sugar and other sugars; yeast foods; eggs or egg flour; defatted milk powder, full-fat milk powder, raw milk, cheese, yogurt, etc. Dairy products such as whey; fats and oils such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; inorganic salts such as salt; proteins such as gluten and milk protein; dietary fiber; seasonings such as coffee and cocoa; fruit juice; Examples thereof include sweeteners; fragrances; pigments, etc., and one of these can be used alone or in combination of two or more.

The bread manufacturing step according to the present invention typically includes a step of preparing a dough using a dough raw material containing flours, fermenting the prepared dough, and then baking the dough, and such a step is a conventional method. Can be carried out according to. The bread manufacturing process according to the present invention can be carried out according to a known bread making method, and specific examples of such a bread making method include a direct kneading method (straight method), a medium seed method, and a fast-growing method. The water type method and the liquor type method can be mentioned. The direct kneading method is a bread making method in which all the raw materials are kneaded together with water at once to prepare a dough, and the dough is fermented and then baked. In the medium seed method, a part of the raw materials is kneaded with water to prepare a medium seed dough, and after the medium seed dough is fermented (medium seed step), the remaining raw materials are added to the medium seed dough and further mixed. This is a bread-making method in which the main kneading dough is prepared (main kneading process) and the main kneading dough is baked.

In the compression step according to the present invention, breads obtained through the bread manufacturing step are compressed. By compressing the breads baked and manufactured in this way, the bulkiness of the breads, which tend to be bulky, is reduced and the breads become compact, which makes it difficult to take up space for storage, distribution, and sales, and storage and distribution. , It is possible to reduce the cost of sales. Further, the frozen breads have improved impact resistance and excellent shape retention as compared with the frozen breads that have been baked without being compressed. For example, distribution. It is not easily damaged even if it falls from a high place in the process. That is, by compressing the breads, the handleability and distribution resistance of the breads can be improved.

In the compression step according to the present invention, the breads are compressed so that the thickness of the breads after compression in the compression direction is 20 to 75% of the thickness of the breads before compression in the same direction. Hereinafter, this "ratio of the thickness of the breads after compression in the compression direction to the thickness of the breads before compression in the compression direction" is also referred to as "compression ratio". In the compression step according to the present invention, breads are compressed so that the compression ratio is 20 to 75%.
The above-mentioned "thickness in the compression direction of breads" is typically the length in the vertical direction of breads. The "vertical length" as used herein refers to the length between the horizontal plane and the highest height portion of the breads when the breads are left standing on the horizontal plane without being cut at all.
Since the above-mentioned "breads before compression" are used as a reference when calculating the compression ratio, the outer shape is unstable and the thickness fluctuates due to relatively high heat like breads immediately after baking. It is preferable that the bread is in a state where the rough heat is removed and the outer shape is stable to some extent. Specifically, for example, breads that have been left to stand at room temperature (for example, an atmospheric temperature of 25 ° C.) for 30 minutes or more after baking. Can be exemplified.
If the compression ratio exceeds 75%, it is meaningless to carry out the compression step because the compression of the bread is insufficient, and if the compression ratio is less than 20%, the compression of the bread is excessive and the production result is low. When baked frozen breads, which are products, are thawed by heating, the appearance is inferior, and the recovery of bulk is insufficient, which may adversely affect the texture and the like. The compression ratio is preferably 25 to 70%, more preferably 30 to 60%.

The method for compressing breads in the compression step according to the present invention may be any method that can reduce the bulk (thickness) by pressing the breads, for example, by pressing a plate-shaped compressor against the breads. It may be compressed by work or may be compressed mechanically. Specific examples of mechanical compression include pressure compression by a press machine, compression by depressurizing the inside of the packaging material while the breads are sealed in the flexible packaging material (so-called vacuum packing method), and a pair of upper and lower parts. Examples thereof include a method of sandwiching breads with a compression belt and compressing them (the method described in Patent Document 1).
A compressor that comes into contact with bread when compressing bread, specifically, for example, a compression plate provided in the press when pressure compression is performed by the press, may be cooled in advance before compression. good. By doing so, the freezing time in the freezing step of the next step can be shortened, and the efficiency of production can be improved.

In the freezing step according to the present invention, breads compressed in the compression step are frozen. The freezing method for breads is not particularly limited, and a known freezing method can be appropriately used. For example, quick freezing that freezes in a short time or slow freezing that freezes relatively slowly may be used. Freezing conditions such as freezing time and freezing temperature can be appropriately adjusted according to the type of bread and the like.
The breads to be subjected to the freezing step may be in a state where the pressure for compression is maintained. That is, the breads may be frozen while the pressure for compression is maintained. Specifically, for example, the breads may be frozen while being pressurized and compressed by a press machine. As a result, the compressed bread can be stored frozen in its original form, so that it becomes easier to set the pressure pen ratio to a desired range, and the pressure pen ratio is set to the specific range. The action and effect can be achieved even more reliably.

As described above, the production method of the present invention has a bread production step, a compression step, and a freezing step, and may have a step of packaging bread after the bread manufacturing step and before the freezing step. For example, the breads obtained in the bread manufacturing step may be packaged with a packaging material, the breads may be compressed together with the packaging material in a compression step, and then subjected to a freezing step. Alternatively, the breads compressed in the compression step may be wrapped with a packaging material and then subjected to a freezing step. Bread packaging can be carried out according to conventional methods.

The type of bread to which the present invention is applicable is not particularly limited as long as it is a food obtained by necessaryly fermenting a dough prepared from the above-mentioned dough raw material and then baking it. For example, bread; soft rolls (Butter rolls, hot dog rolls, dinner rolls, etc.); Hard rolls (Kaiser rolls, soft France, etc.); Sweet buns (Danish pastry, buns, panel tones, anpan, jam bread, cream buns, etc.). In particular, soft rolls and hard rolls are suitable for application of the present invention.
The size of the bread to which the present invention is applied is not particularly limited, but as a specific example of a preferable size, the weight is preferably 20 in a state where the bread is allowed to stand at room temperature (for example, an atmospheric temperature of 25 ° C.) for 30 minutes or more after baking. Examples thereof include ~ 100 g, more preferably 25 to 70 g, and the thickness, that is, the length in the vertical direction is preferably 3 to 10 cm.

The baked frozen breads produced by the production method of the present invention are typically those that are heated and thawed in a microwave oven at the time of eating. When this type of frozen bread is heated and thawed in a microwave oven, the original texture and appearance of the bread are often impaired, but the baked frozen bread produced by the production method of the present invention is frozen. In addition to the above, the appearance is restored and the texture is good when thawed by heating in a microwave oven, despite the fact that the bread is compressed which may adversely affect the texture and appearance. Therefore, the present invention is suitable for baked frozen breads for thawing in a microwave oven.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 19, Comparative Examples 1 to 4, Control Example 1: Production of soft rolls]
Butter rolls, which are a type of soft rolls, were produced by the straight method using the formulations shown in Tables 1 to 3 below (bread production process). Specifically, flour, water, and dough ingredients other than margarine are put into a mixing bowl of a commercially available bread mixer (manufactured by SK Mixer Co., Ltd., trade name "SK-20") at low speed. After mixing for 5 minutes at medium speed for 6 minutes, margarine was added, and further mixing was performed at low speed for 2 minutes, medium speed for 5 minutes, and high speed for 2 minutes to obtain bread dough (kneading temperature). : 27 ° C). The bread dough thus obtained is fermented for 1 hour in an atmosphere of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 45 g portions and rolled, and after a bench time of 20 minutes, the dough is re-rolled into a round shape. Molded. Then, the molded bread dough is whipped (at a temperature of 38 ° C. and a relative humidity of 85%) for 65 minutes, and then baked in an oven (top heat 200 ° C., bottom heat 180 ° C.) for 8 minutes to obtain a thickness of about. A 5 cm butter roll was obtained. Then, the obtained butter roll was compressed (compression step). Specifically, a fired butter roll is placed on the top plate, another top plate is placed on the butter roll, and the other top plate is set so that the compression ratio is as shown in Tables 1 to 3 below. By pushing the plate toward the butter roll side, the butter roll was pressure-compressed in the vertical direction. The compressed butter rolls were then frozen (freezing step). Specifically, the butter roll is pressed while maintaining the pressurization of the butter roll in the compression step prior to the main refrigeration step, that is, the state in which the butter roll is sandwiched between the upper and lower top plates. It was allowed to stand for 30 minutes or more in an environment of 40 ° C. From the above, frozen butter rolls, which are baked frozen breads, were produced.

Details of the main raw materials used in the production of the butter rolls are as follows.
・ Strong wheat flour: Made by Nisshin Flour Milling Co., Ltd., trade name "Camelia"
Non-heat-treated durum crushed product: Durum wheat flour of Production Example 2 described in JP-A-2009-11277 (damaged starch amount 7.5% by mass, average particle size of about 75 μm and particle size of 200 μm or less is 100% by mass). )
・ Dry heat-treated wheat flour (dry heat-treated durum crushed product, dry-heat-treated strong flour): Use the one manufactured by the following method ・ Wet-heat-treated starch: manufactured by Sanwa Cornstarch Co., Ltd., trade name “Delicastar HM-131”

(Dry heat-treated wheat flour manufacturing method)
By putting the raw wheat flour into the oven of the tunnel type oven and roasting it for about 30 minutes while gradually lowering the temperature inside the oven from 300 ° C to 180 ° C (for about 20 minutes at a product temperature of 90 ° C or higher). The desired dry heat-treated wheat flour was produced. A dry heat-treated durum crushed product is produced by using the durum wheat flour of Production Example 2 described in JP-A-2009-11277 as the raw material flour, and the strong wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Camelia") is produced as the raw material flour. ”) Was used to produce a dry heat-treated strong flour.

[Examples 20 to 21, Comparative Examples 5 to 6, Control Example 2: Production of hard rolls]
Soft France, which is a kind of hard rolls, was produced by the straight method using the formulation shown in Table 4 below (bread production process). Specifically, all the dough ingredients including flour and water are put into a mixing bowl of a commercially available bread mixer (manufactured by SK Mixer Co., Ltd., trade name "SK-20"), and the speed is 5 Bread dough was obtained by mixing for 8 minutes at medium speed for 1 minute (kneading temperature: 24 ° C.). The bread dough thus obtained is fermented for 1 hour in an atmosphere of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 60 g portions and rolled, and after a bench time of 20 minutes, the dough is degassed into an oval shape. Molded. Then, the molded bread dough is whipped (at an atmosphere of 38 ° C. and 80% relative humidity) for 50 minutes, and then baked in an oven (upper heat 230 ° C., lower heat 210 ° C.) for 13 minutes to obtain a thickness of about. Obtained 6 cm soft France.
Next, the obtained soft France was compressed so that the compression ratio was as shown in Table 4 below (compression step), and then the compressed soft France was frozen (freezing step). The compression step and the freezing step of Soft France were carried out in the same manner as the above-mentioned step in the production of butter rolls. From the above, frozen soft France, which is baked frozen bread, was produced.

〔Evaluation test〕
After storing the baked frozen breads of each example, comparative example and control example in a freezer for one week, they are heated in a microwave oven (output 800 W) for 70 seconds to make edible breads, and then 10 specialists. Have the panelists visually observe the appearance (restorability) of the breads, evaluate the resilience associated with microwave heating according to the following evaluation criteria, and have the breads eaten, and the texture at that time. We asked them to evaluate (crispness, hardness, and dents) according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points of 10 people.

<Stability evaluation criteria>
5 points: The bulk is completely returned to the state before compression, and the surface is taut.
4 points: The bulk is almost returned to the state before compression, but some wrinkles remain on the surface.
3 points: The bulk is almost returned to the state before compression, but the wrinkles on the surface are a little deep.
2 points: The bulk does not return to the state before compression, and the surface wrinkles are deep.
1 point: The bulk does not return to the state before compression, and the surface wrinkles are deep.
<Evaluation criteria for crispness>
5 points: Very crisp.
4 points: Crisp.
3 points: I feel a slight gum-like fluff, but there is a crispness.
2 points: There is gum-like hiki, and the crispness is a little bad (same as the control example).
1 point: I feel a strong gum-like hiki and it is not crisp.
<Evaluation criteria for hardness>
5 points: Excellent softness and elasticity.
4 points: The softness is a little excellent and the elasticity is a little.
3 points: It is a little soft and feels a little elastic.
2 points: Partially hard and slightly lacking in elasticity (equivalent to the control example).
1 point: Partially hard and lacks elasticity.
<Evaluation criteria for Kuchidoke>
5 points: Very good at kissing.
4 points: Excellent in lips.
3 points: The lips are slightly better.
2 points: Slightly injured (same as the control example).
1 point: Bad lips.

As shown in Table 1, in each example, the flours contained in the dough raw material were 35 to 80% by mass of non-heat-treated durum crushed product and 1 to 10 of dry-heat-treated wheat flour (dry-heat-treated durum crushed product or dry-heat-treated strong flour). Since it contains 1 to 15% by mass and wet heat-treated starch, it is excellent in both appearance restoration and texture due to heating and thawing as compared with the control example and the comparative example which do not satisfy this. In particular, Examples 6 to 9 were evaluated higher than other Examples because the dough raw material contained propylene glycol alginate. Further, from the comparison between Example 8 and Example 9, it can be seen that the dry heat-treated durum crushed product is more effective than the dry heat-treated strong flour as the dry-heat-treated wheat flour.

From the comparison between the examples and the comparative examples in Table 2, it can be seen that it is useful to use both dry heat-treated wheat flour and wet heat-treated starch as the flours contained in the dough raw material.

As shown in Table 3, since the compression ratio of breads in the compression step is in the range of 20 to 75% in each example, the resilience is excellent and the texture is also better than that of the comparative example which does not satisfy this. It was good.

As shown in Table 4, the same tendency as that of the soft rolls (see Tables 1 to 3) can be confirmed for the hard rolls.

Claims (4)

A baked frozen bread having a step of baking a dough prepared from a dough raw material containing flour to obtain bread, a step of compressing the bread, and a step of freezing the compressed bread. It ’s a manufacturing method,
In the step of compressing the breads, the breads are compressed so that the thickness of the breads after compression in the compression direction is 20 to 75% of the thickness of the breads before compression in the same direction.
A method for producing baked frozen bread, wherein the flour contains 35 to 80% by mass of a non-heat-treated durum crushed product, 1 to 10% by mass of dry-heat-treated wheat flour, and 1 to 15% by mass of wet-heat-treated starch. The method for producing baked frozen breads according to claim 1, wherein the dry-heat-treated wheat flour contains a dry-heat-treated durum crushed product or a dry-heat-treated strong flour. The method for producing baked frozen breads according to claim 1 or 2, wherein the dough raw material contains propylene glycol alginate. The method for producing baked frozen breads according to any one of claims 1 to 3, wherein the baked frozen breads are heated and thawed in a microwave oven at the time of eating.