JP3066168B2 - Thawing and fermenting method of frozen bread dough and thawing / fermenting equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for thawing and fermenting frozen bread dough and an apparatus for thawing / fermenting.

[0002]

2. Description of the Related Art Conventionally, frozen bread dough is thawed at a temperature of 10 ° C.
It is carried out at ２０20 ° C. for 10 minutes to 6 hours. However, since the bread dough containing yeast is fermented during thawing, the difference between the temperature of the frozen bread dough and the thawing temperature is large, so that dew condensation occurs on the surface of the bread dough. There is a temperature difference between the surface of the dough and the center. Sticky on the surface. Conversely, the surface may be too dry. The surface is bumpy. As a result, problems such as over-fermentation, insufficient fermentation, or uneven fermentation may occur, resulting in poor shape, poor burning color, poor surface condition, no volume, no wrinkles, and poor inside. Because of problems such as uniformity, products made from frozen bread dough have the disadvantage of inferior quality to products obtained by ordinary bread dough production methods that do not use frozen bread dough.

[0003]

Defrosting of frozen bread dough so that a product having the same good quality as a product obtained by a normal bread dough manufacturing method without using frozen bread dough can be obtained even if frozen bread dough is used. A fermentation method is provided.

[0004]

The present invention has been made in view of the above points, and as a result of intensive studies, it has been found that the thawing of frozen bread dough is carried out at a temperature of -5 ° C.
The temperature difference between the thawing temperature and the temperature of the dough is reduced to prevent dew condensation by performing the heat treatment at a temperature of up to + 10 ° C., a humidity of 90 to 100%, and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours. During the thawing, the temperature difference between the inside and outside of the dough is suppressed by gradually increasing the temperature in the preheating process to prevent dew condensation. In order to achieve the present invention, it is found that fermentation inside and outside the dough is performed uniformly and after preheating, a product having good quality can be obtained by maintaining the yeast at the highest temperature for fermentation activity. Reached.

[0005] The first invention of the present invention is as follows:
This is a method of thawing and fermenting frozen bread dough comprising the step (4). (1) Frozen bread dough at a temperature of -5 to + 10 ° C and humidity of 90 to
Thawing while retarding at 100% and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours. (2) Humidity 90-100%, wind speed 0.2m / s
1 hour 20 minutes to 2 hours 10 up to the temperature of 15-20 ° C below
Preheating over minutes. (3) Then, the humidity is 70-100%, the wind speed is 0.2m /
a step of raising the temperature to 22 to 40 ° C. over 20 minutes to 1 hour and 10 minutes at s or less. (4) Thereafter, the temperature is 22 to 40 ° C. and the humidity is 65 to 100.
%, A step of maintaining a state of a wind speed of 0.2 m / s or less.

The second invention of the present invention provides the following (1) to
A method of thawing and fermenting frozen dough comprising the step (3). (1) Frozen bread dough at a temperature of -5 to + 10 ° C and humidity of 90 to
Thawing while retarding at 100% and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours. (2) Humidity 90-100%, wind speed 0.2m / s
1 hour 20 minutes to 2 hours 10 up to the temperature of 15-20 ° C below
The process of preheating for a minute. (3) Then, a step of maintaining a state at a temperature of 22 to 40 ° C., 65 to 100%, and a wind speed of 0.2 m / s or less for 20 minutes to 3 hours.

According to a third aspect of the present invention, there is provided an insulating box, an inner box provided at an interval inside the insulating box, and a cool air circulation formed between the inner box and the insulating box. Consisting of passages,
An evaporator forming a refrigeration cycle in the cool air circulation passage;
A cool air circulation fan is provided, a humidifier provided with a heater in the inner box, and a hot air circulation fan are provided, and the inner box has a plurality of openings communicating with the cool air circulation passage,
A thawing / fermenting apparatus which is provided with a plurality of dampers for closing the opening so as to be openable and closable, and executes the steps of the first invention or the second invention.

[0008]

According to the present invention, frozen bread dough usually frozen and stored at -30 ° C to -18 ° C is used at a temperature of -5 to + 10 ° C and a humidity of 90 to 90 ° C.
Thaw while retarding at 100%, wind speed of 0.2 m / s or less for 10 minutes to 72 hours. This thawing can be performed using devices, equipment, various conditioners, and the like that can control the temperature, humidity, wind speed, time, and the like. In addition, a microwave oven that can be heated by a microwave or the like may be used. If the thawing temperature, humidity, wind speed, required time, etc. are out of the above ranges, the temperature difference between the thawing temperature and the dough temperature will increase, resulting in condensation on the dough surface or −
The fermentation of the strike cannot be suppressed. It is important that the wind speed used in the present invention is 0.2 m / s or less, which is approximately 0.5 to 0.6 m / s in a general refrigerator.
It is lower than s.

The temperature of the dough after thawing is gradually increased in a preheating step to prevent dew condensation and eliminate the temperature difference between the inside and outside of the dough so that fermentation inside and outside the dough can be performed uniformly. 90-100% humidity, wind speed 0.2m
/ S or less, and preheat to a temperature of 15 to 20 ° C. over 1 hour 20 minutes to 2 hours 10 minutes. If the humidity, wind speed, final temperature, required time, and the like during preheating are out of the above ranges, the temperature difference between the preheating temperature and the temperature of the dough increases, causing dew condensation on the surface of the dough, and performing uniform fermentation. You will not be able to do it.

After preheating, the temperature is raised to a temperature of 22 to 40 ° C. and a humidity of 70 to 10 in order to make the yeast fermentation activity the highest temperature.
The temperature is raised at 0% and at a wind speed of 0.2 m / s or less for 20 minutes to 1 hour and 10 minutes. After that, the temperature is 22 to 40 ° C and the humidity is 65 to
Maintain 100%, wind speed 0.2m / s or less. If the humidity at the time of heating or holding, the wind speed, the final temperature or the holding time, the required time, etc. are outside the above ranges, the temperature difference between the ambient temperature and the temperature of the dough increases, Dew condensation or uneven fermentation occurs on the surface of the product, resulting in overdrying of the surface, occurrence of surface bumps and stickiness, sagging of the dough, and variations in the fermentation state. I can't get it.

After the preheating, the temperature raising step is omitted, the temperature is 22 to 40 ° C., the humidity is 65 to 100%, and the wind speed is 0.2 m / s.
It is also possible to directly shift to the step of maintaining the following state for 20 minutes to 3 hours. Whether or not the heating step can be omitted depends on the condition of the dough, the type of product, and the like. It is preferable to omit the heating process because the process can be simplified and energy can be saved.

In the preheating, heating and holding steps, devices, equipment, various conditioners, etc. capable of controlling the temperature, humidity, wind speed, time, etc. used for the thawing are used. It can be carried out. In order to perform these steps, an insulating box formed of a heat insulating material, an inner box provided at an interval in the insulating box, and an insulating box formed between the insulating box and the inner box are formed. A cool air circulation passage, an evaporator constituting a refrigeration cycle provided in the cool air circulation passage, and a cool air circulation fan are provided, and the inner box has a humidifier provided with a heating heater, a hot air This can be realized by using a thawing / fermenting apparatus including a circulation fan, an opening for allowing cool air to flow into the inner box, and a damper for opening and closing the opening.

[0013]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples unless departing from the gist of the present invention. The thawing / fermenting apparatus for thawing and fermenting frozen bread dough of the present invention is generally called a dough conditioner, and indirectly cools or heats.

1 is a box type dough conditioner,
The dough conditioner-1 includes an insulating box 2 formed of a heat insulating material forming an outer shell, a door 3 attached to the front side of the insulating box 2 so as to be openable and closable, and an inner box 4 disposed inside. It is composed of The inner box 4 is formed of a heat transfer panel, is attached to the inside of the heat insulating box 2 at a predetermined interval, and a space between the inner box 4 and the heat insulating box 2 is a cool air circulation passage 2A. A cooling means comprising an evaporator 5 and a cool air circulating fan 6 is disposed above the evaporator. The evaporator 5 includes a compressor 7, a condenser 8, a capillary tube 9, and an accumulator disposed outside the heat insulating box 2. -Mullet 10
To form a refrigeration cycle.

A heating heater 11 for heating the surrounding air, a hot air circulating fan 12 and a humidifier 14 having a humidification heater 13 are provided near the bottom of the inner box 4. Is provided. Further, the inner box 4 has a top and a bottom,
A space between the heat insulating box 2, that is, an upper opening 15 and a bottom opening 16 communicating with the cool air circulation passage 2 </ b> A are provided. And each opening 15,
Numeral 16 is openable and closable by electric dampers 17 and 18, respectively. When the electric dampers 17 and 18 are opened, the cold air circulation passage 2A between the inner box 4 and the inner box 4 and the heat insulating box 2 is opened. Communicate with each other so that the cool air circulation is favorably performed. Further, by controlling the degree of opening and closing of the electric dampers 17 and 18, it is possible to control the humidity.

A temperature sensor 25 and a humidity sensor 26 are provided inside the dough conditioner 1 and a temperature sensor 27 for the condenser 8 outside the refrigerator. It is connected to a control unit 28 composed of a chip microcomputer or the like. The control unit 28 opens and closes the electric dampers 17 and 18 and adjusts the degree of opening and closing at that time based on data output from the internal temperature sensor 25 and the humidity sensor 26. The control unit 28
Is provided with a clock function for performing a process described later for a specified time. (Example 1, Comparative Examples 1 to 4) Using such a dough conditioner, frozen croissant dough (50 g each)
8 trays per tray, 11 trays, humidity 9
0-100%, wind speed 0.2m / s or less, -2 ° C, 15
The retardation was performed for 10 minutes, and then the fermentation was performed under the preheating condition, the heating condition, and the heating condition shown in Table 1. After taking out the dough and evaluating the surface state, fermentation state, etc., it was baked at 210 ° C. for 12 minutes in a rotary oven, and the baked surface, skin, shape, baked color, elongation, etc. were evaluated. . Table 1 shows the results.

FIG. 1 shows the relationship between the temperature and the time in each step in the case of the first embodiment. The solid line indicates the temperature in the refrigerator, and the broken line indicates the dough temperature. However, in the preheating step, the humidity is 90 to 100% and the wind speed is 0.1%.
2 m / s or less, humidity 70 to 100 in the hoist raising process
%, Wind speed 0.2 m / s or less, humidity 7
A condition of 0 to 100% and a wind speed of 0.2 m / s or less was used.

However, in Comparative Example 2, a condition was used in which the humidity was 80% or less and the wind speed was 0.2 m / s or less in the stove stabilization step. (Example 2, Comparative Examples 5 to 6) Frozen butter roll dough (1
40g) 8 trays per tray 11 trays
Into a dough conditioner, humidity 90-100
%, At a wind speed of 0.2 m / s or less, at −2 ° C. for 14 hours and 30 minutes, and then fermented under the preheating condition, the heating condition, and the heating condition shown in Table 2. After taking out the dough and evaluating the fermentation state and the like, the dough was baked in a rotary oven at 220 ° C. for 6 minutes, and the internal phase, shape, baking color, elongation, etc. after calcination were evaluated. Table 2 shows the results.

FIG. 2 shows the relationship between temperature and time in each step in the case of the second embodiment. The solid line indicates the temperature in the refrigerator, and the broken line indicates the temperature of the dough. However, in the preheating step, the humidity is 90 to 100%, and the wind speed is 0.2 m / s or less.
0%, a wind speed of 0.2 m / s or less, and a humidity of 70 to 100% and a wind speed of 0.2 m / s or less were used in the stove stabilization process.

However, in Comparative Example 6, the conditions of a humidity of 80% or less and a wind speed of 0.2 m / s or less were used in the preheating step. (Example 3, Comparative Examples 7 to 10) Frozen French bread dough (350 g per bottle) in a dough conditioner consisting of three stages per one stage, humidity 90 to 100%, wind speed 0.2 m / The temperature was retarded at 0 ° C. for 13 hours and 45 minutes at a temperature of not more than s. Thereafter, the fermentation was carried out under the preheating condition, heating condition, and heating condition shown in Table 3. After taking out the dough and evaluating the surface condition and fermentation condition, it is baked in a deck oven at 210 ° C. for 30 minutes, and the baked skin and volume
And the elongation of the bite were evaluated. Table 3 shows the results.

FIG. 3 shows the relationship between temperature and time in each step in the case of the third embodiment. The solid line indicates the temperature in the refrigerator, and the broken line indicates the temperature of the dough. However, in the preheating step, the humidity is 90 to 100%, and the wind speed is 0.2 m / s or less.
0%, a wind speed of 0.2 m / s or less, and a humidity of 70 to 100% and a wind speed of 0.2 m / s or less were used in the stove stabilization process.

However, in Comparative Example 10, the conditions of a humidity of 80% or less and a wind speed of 0.2 m / s or less were used in the preheating step. (Example 4, Comparative Examples 11 to 12) Frozen Anpan dough (1
8 pieces per tray (90g each)
0) Put 6 trays in the dough conditioner, at a humidity of 90 to 100% and a wind speed of 0.2 m / s or less.
The retardation was performed at −2 ° C. for 14 hours and 30 minutes, and then the fermentation was performed under the preheating condition, the heating condition, and the heating condition shown in Table 4. After taking out the dough and evaluating the fermentation state, etc., it is baked at 210 ° C. for 9 minutes in a rotary oven,
The shape, firing color, skin, surface, bite elongation, etc. after firing were evaluated. Table 4 shows the results.

FIG. 4 shows the relationship between the temperature and time in each step in the case of the fourth embodiment. The solid line indicates the temperature in the refrigerator, and the broken line indicates the temperature of the dough. However, in the preheating step, the humidity is 90 to 100%, and the wind speed is 0.2 m / s or less.
%, Wind speed 0.2 m / s or less, humidity 7
A condition of 0 to 100% and a wind speed of 0.2 m / s or less was used.

In the present invention, bread refers to a fermented dough or a non-fermented dough containing wheat, rye or other bread cereal flour as a main ingredient in salt, yeast (not required for non-fermented bread) and water. Bread, sweet bread,
There are special breads. White breads such as three loaf sticks, bull man, wan loaf, tin type, cobbs, bucket type, rolls, buns, coppes, cobbs, cuvettes, french breads, etc. White bread,
There are brown breads such as black bread, brown breads, graham breads, hall wheat breads and the like.

As confectionery breads, filling, non-filling, such as anpan, cream bread and jam bread,
There are sweet goods such as sweet rolls, coffee cakes and buns, and rich goods such as brioche, croissant, denish, and vestries. There are kudo goods, lost goods, etc.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

[Table 4]

[0030]

The present invention provides a method for thawing and fermenting frozen bread dough so that a product having the same good quality as a product obtained by a normal bread dough manufacturing method without using frozen bread dough can be obtained even if frozen bread dough is used. The frozen bread dough at a temperature of -5 to + 10 ° C, a humidity of 90 to 100%,
It takes 10 minutes to 72 hours at wind speed 0.2m / s or less
By thawing while heating, the temperature difference between the thawing temperature and the temperature of the dough is reduced to prevent dew condensation, and the temperature difference between the inside and outside of the dough is eliminated, so that yeast thawing can be suppressed during thawing, The temperature of the dough that has been thawed is gradually increased in the preheating process to prevent dew condensation, eliminate the temperature difference between the inside and outside of the dough, and uniformly perform fermentation inside and outside the dough.
After preheating, a product having good quality can be obtained by maintaining the yeast at the highest temperature for fermentation activity.

[Brief description of the drawings]

FIG. 1 shows the relationship between temperature and time in each step when the present invention is carried out for a croissant.

FIG. 2 shows the relationship between temperature and time in each process when the present invention is carried out for butter roll.

FIG. 3 shows the relationship between temperature and time in each step when the present invention is carried out for French bread.

FIG. 4 shows the relationship between temperature and time in each step when the present invention is carried out for an anpan.

FIG. 5 is a dough conditioner for implementing the present invention.
FIG.

[Explanation of symbols]

 Reference Signs List 2 heat insulation box 2a cool air circulation passage 4 inner box 5 evaporator 6 cool air circulation fan 12 hot air circulation fan 13 heating heater 14 humidifier 15 top opening 16 bottom opening 17 electric damper 18 electric damper

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-262936 (JP, A) JP-A-3-244339 (JP, A) JP-A-2-84127 (JP, A) JP-A-1- 202237 (JP, A) JP-A-4-169174 (JP, A) JP-A-51-71893 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 6/00 A21C 13 / 00 A21D 8/04

Claims (3)

(57) [Claims] 1. A method of thawing and fermenting frozen bread dough comprising the following steps (1) to (4). (1) Frozen bread dough at a temperature of -5 to + 10 ° C and humidity of 90 to
Thawing while retarding at 100% and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours. (2) Humidity 90-100%, wind speed 0.2m / s
1 hour 20 minutes to 2 hours 10 up to the temperature of 15-20 ° C below
Preheating over minutes. (3) Then, the humidity is 70-100%, the wind speed is 0.2m /
a step of raising the temperature to 22 to 40 ° C. over 20 minutes to 1 hour and 10 minutes at s or less. (4) Thereafter, the temperature is 22 to 40 ° C. and the humidity is 65 to 100.
%, A step of maintaining a state of a wind speed of 0.2 m / s or less. 2. A method for thawing and fermenting frozen dough comprising the following steps (1) to (3). (1) Frozen bread dough at a temperature of -5 to + 10 ° C and humidity of 90 to
Thawing while retarding at 100% and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours. (2) Humidity 90-100%, wind speed 0.2m / s
1 hour 20 minutes to 2 hours 10 up to the temperature of 15-20 ° C below
The process of preheating for a minute. (3) Then, a step of maintaining a state at a temperature of 22 to 40 ° C., 65 to 100%, and a wind speed of 0.2 m / s or less for 20 minutes to 3 hours. 3. A cooling air system comprising: an insulating box; an inner box provided inside the insulating box with a space therebetween; and a cool air circulation passage formed between the inner box and the insulating box. The circulation passage is provided with an evaporator forming a refrigeration cycle and a cool air circulation fan, and a humidifier having a humidification heater in the inner box;
A heating heater for heating the inside of the inner box; and a hot air circulation fan for circulating hot air from the heater in the inner box. The inner box has a plurality of openings communicating with the cool air circulation passage. A thawing / fermenting apparatus for performing a process according to claim 1 or 2, further comprising a plurality of dampers for opening and closing the opening.