JP3216048U - Frozen bread dough - Google Patents

Abstract

[PROBLEMS] It is possible to stably produce a full-scale bakery bread without the need for weighing various kinds of materials, the place where materials are kneaded, and labor, which occurs when bread is made at home, and Providing unfermented frozen bread dough with room for creation. The bread dough 1 is made of a thawed frozen bread dough that wraps the outside of the internal material, and the joint 5 of the thawed frozen bread dough 2 is a connecting portion 5 formed into a corrugated shape by a hand knob. [Selection] Figure 1

Description

  The present invention relates to a frozen bread dough that can be baked by a heatable kettle widely used in the home, such as a home bread maker or rice cooker.

  In modern eating habits, bread has become a staple food for breakfast, lunch, snacks and snacks. For this reason, there is an increasing demand for easily eating delicious bread.

  Here, bread is manufactured through various processes from raw material preparation to dough kneading, molding, fermentation, and baking, so it is usually baked at convenience stores, supermarkets, bakery, etc. when eating at home Is often purchased. However, the types of bread sold in stores are also limited, and there was a tendency to get tired of eating purchased bread.

  Nowadays, an increasing number of households eat fresh bread by using home bakery that can automatically knead bread, ferment, and bake at a specified time when the weighed ingredients are added.

  Patent Document 1 is a bread maker that automatically performs a series of steps of kneading, fermentation, and baking. Patent Document 2 and Patent Document 3 include a bread fermentation mode and a bread baking mode for performing bread dough fermentation. It is related to an electric rice cooker, and you can enjoy baking at home.

  Patent Document 4 relates to a cryopreserved dough for bread making containing diacetyltartaric acid monoglyceride, and Patent Document 5 relates to baker's yeast exhibiting PH stability in a low temperature range and a bread making system using the same. There are many fresh bakery, restaurants, etc. that are baked, sold and offered at the restaurant.

Japanese Patent Publication No. 6-77549 (Bread Maker) Japanese Patent No. 3800191 (electric rice cooker with bread fermentation mode) Japanese Patent No. 3841057 (Electric rice cooker with bread baking mode) Japanese Patent Publication No. 7-28643 (low temperature storage fabric) Japanese Patent No. 3055850 (Bake yeast)

  When the bread maker shown in Patent Document 1 is used at home, dough kneading, fermentation, and baking are performed by measuring raw materials such as flour, water, salt, and yeast and setting them in an attached container. Can make bread at home. However, conditions such as the quality of raw materials and the climate have a great influence on the result, and it takes time and labor to measure, so it is difficult to make delicious bread that always maintains a constant level.

  In addition, cooked rice as a staple food is indispensable, and rice cookers are popular in most households, but they are purchased for reasons that there is no space for a home bakery and that a high-performance home bakery is expensive. Many families give up.

  Although the said patent documents 2 and 3 show about the rice cooker which can ferment and bake bread, it takes time and effort to prepare and measure raw materials and knead dough, and since it does not become high temperature compared with the said bread maker, it has a baked color. It was difficult and the bread of the bread was bad, so it was difficult to bake delicious bread.

  Patent Documents 4 and 5 show frozen bread dough and yeast for frozen bread dough that have improved storage stability at low temperatures. However, these commercial bread dough is baked in a “house-warming pot”. There are cases where the quantity per piece does not match, there are many packaging units, it is difficult to maintain quality at home, and there are no facilities for baking at home such as an oven. No attempt was made to make dough for home use

  In addition, in the case of homes, there are only small household freezers, the internal temperature varies widely, and storage under stable conditions is often impossible. Usually frozen bread is unstable because it changes depending on the yeast or expansion agent, and is often stored in a commercial freezer. When stored in a domestic freezer, the dough will deteriorate. It is known.

  The purpose of the present invention is to eliminate the inconvenience of the conventional example above, and to bake delicious bread with less variation in finish and taste in a short time and at home compared to ordinary bread baked from ordinary flour. It is to provide frozen bread dough that is possible.

  As a result of diligent efforts to solve the above problems, the present inventors can use a rice cooker, a home bakery, etc. at home, and can easily provide freshly baked bread without the need for weighing and dough kneading. He found frozen dough and completed the present invention.

  That is, the gist of the present invention is as follows.

  The present invention according to claim 1 is a bread dough comprising a thawed frozen bread dough that wraps the outside of the inner material, and the joint seam of the thawed frozen bread dough is a connecting portion formed in a corrugated shape by a hand knob. Therefore, the gist of the present invention is that the internal material is a chocolate chip and / or a walnut.

  The bread making process consists of three stages: making dough, fermenting the dough, and baking the dough. In order to “make a dough”, it is necessary to purchase high-quality raw materials, accurately weigh them, and properly knead, divide and mold them.

  Here, choose raw materials such as flour, water, salt, yeast, sugar, milk, eggs, etc. that are well-preserved. It is necessary to store it properly. There are also subtle differences in the finished bread depending on the flour used.

  Next, the raw material can be used to make a bread that is always in good condition by using a scale that can be accurately weighed. In particular, since salt and the like are used in a small ratio with respect to the raw material, the degree of bread production varies greatly depending on the measurement method.

  Furthermore, in order to mix and stir up the raw materials, considering the influence of the indoor environment such as the climate, temperature and humidity, mix the raw materials in a timely manner, so that the initially sticky dough becomes a smooth and evenly thin state. It requires technology to adjust the speed.

  In order to make the fabric that has been kneaded into a state that can be baked in a pot that can be heated at home, it is necessary to divide it in a timely manner after kneading and form it properly. When forming, "Marume" is performed with the proper force, so that fermentation is performed properly and a swelled bread is produced.

  In order to make bread without waste, it is important to prepare and manage an appropriate amount in a unit that can be fermented and baked at one time.

  Since the frozen bread dough of the present invention is not fermented, it is not easily damaged by frozen storage and can be stored for a long time in a frozen state. Therefore, it is stocked in a home freezer and manufactured using the necessary amount when necessary. Can bread.

  Here, a “heatable kettle for home use” means a cooking tool such as a frying pan or an anhydrous pan, a bread maker (home bakery), a rice cooker, an oven toaster or a microwave oven, and is used daily. This refers to household equipment. In order to use an appropriate amount of bread dough according to the size and capacity of the “kettle” to be used, it is desirable that the dough is divided into small portions and molded.

  The deliciousness of the baked bread is the internal color of the interior, such as volume, appearance, color, shape of the skin, beauty of the skin, sudachi representing the state of bubbles on the inside, brightness, brightness, and softness. The quality, texture when eaten, texture such as touch, taste of the material, fermented flavor, and the like are brought about.

  Because sugar is a material for yeast fermentation, it supplements the amount of glucose produced by breaking down the starch contained in the wheat flour. By the action of yeast, it becomes carbon dioxide and alcohol, and carbon dioxide expands the dough. Let the alcohol flavor the bread.

  In addition, the caramelization and Maillard reaction improve the coloration of the bread, add sweetness to the bread, and prevent the starch from aging and keep it soft. However, when the ratio of sugar is high, it is necessary to use sugar-resistant yeast because it has adverse effects such as yeast activity due to increased osmotic pressure and inhibition of gluten binding.

  "Improving agents" consist of oxidizing agents, enzyme agents, etc., added to raw materials with different properties used in bread dough, adjust water hardness, become a nutrient source for yeast, and dough with strong alkalinity It is possible to promote fermentation and increase kiln elongation by oxidizing oxidant and adjusting the gluten stabilization and physical properties of the dough by the action of an enzyme agent, a surfactant and the like.

  Thaw the frozen bread dough formed by subdividing a small unfermented amount of the device of the invention, crush the dough flat with a rolling pin, extend it to a standard size of 11 cm in length and 8 cm in width, and 1 dough as the internal material For example, after spreading the chocolate chip about 7g walnut about 8g to close to the edge so that it does not overlap, hold it with the palm so that the chocolate chip and the walnut firmly adhere to the fabric, and about 2.0cm to 2.5cm first Wrap it so that it folds from the front of the fold, fold the second time, hold down the cloth of 0.5cm to 1.0cm at both ends with your fingers so that it does not come out, turn it back to the back, and the bottom joint will not peel off So that the dough can be firmly pinched by hand and used as a joint. In addition, as the internal material, chocolate chips and walnuts are used here, but both may be used, or other materials may be used.

  The “household bread maker” has an optimum temperature and time for baking the dough after fermentation, so it can bake a savory bread with a delicious baked color.

  Even if you don't have an electric rice cooker with a “home-made bread maker” or a bread fermentation mode and a bread-baking mode, you can use the ordinary “home-made rice cooker” to make it look delicious. A savory bread with a brilliant color can be baked.

  In this case, the optimum temperature setting for cooking rice is made, and even when the baking temperature does not become sufficient, the cooking process stops when the set temperature is reached, but the first time about 20 minutes, the second time 10 minutes, the third time, the bread is turned upside down for 15 minutes, a total of about 50 minutes.

  Even in homes where there is no electric rice cooker with bread fermentation mode and bread baking mode, and many homes that give up buying because there is no space to place a home bakery, or because a good home bakery is expensive Since there are pans such as frying pans and anhydrous pans in the home, the frozen bread dough of the present invention is appropriately arranged in these pans and fermented, and then the bread can be baked by heating.

  As described above, according to the present invention of claim 1, bread dough can be obtained by firmly pinching the joints by hand so that the internal material does not come out from the thawed frozen bread dough. Authentic bakery bread can be stably produced without the need to weigh various kinds of materials that are produced when bread is baked, and the place and labor to knead the ingredients.

  According to the second aspect of the present invention, the internal material is chocolate chips or / and walnuts, and a full-scale bakery bread can be created that better suits consumer preferences.

  As mentioned above, the frozen bread dough of the present invention can be stored in a good condition in a freezer at home, so use it only when necessary, using a rice cooker, home bakery, etc., without taking time and effort, You can make delicious freshly baked bread that always maintains a certain level with bread dough made with authentic craftsman-made recipes and ingredients and techniques. You can also add your favorite ingredients and bake your own original bread. According to the present invention, the frozen bread dough can be provided.

The bread dough which shows one Embodiment using the brioche type frozen bread dough of this invention. It is a perspective view which shows one Embodiment of the bread | baked manufactured by baking the bread-type frozen bread dough of this invention with a rice cooker. It is a perspective view which shows one Embodiment of the bread | baked manufactured by baking the brioche type frozen bread dough of this invention with the rice cooker. It is a perspective view which shows one Embodiment of the bread manufactured by baking the brioche type frozen bread dough of this invention by a home bakery.

  Hereinafter, although the form for implementing this invention is demonstrated, it cannot be overemphasized that this invention is not what was limited to this.

1. Production of frozen bread dough The frozen bread dough produced by the present invention includes a lean bread type and a rich brioche type, as well as bread dough made by blending various raw materials.
[Bread dough type]

  “Lean” means “simple” and “no fat”, and “lean” type bread is one of the four main ingredients: flour, water, salt, and yeast, which are the minimum required to make bread. Bread such as French bread and bread that are made with close blending and enjoy the taste of powder.

  “Rich” means “rich” and “rich”. “Rich” type bread has four main ingredients: flour, water, salt and yeast, plus eggs, butter, sugar and milk. Bread, bread, butter bread, sweet bread, etc., made with a mixture of many auxiliary materials such as products and having good flavor from raw materials.

  "Oil" such as butter increases the bread dough's extensibility and increases the volume of the bread so that it swells well and improves the fire, so the finished bread becomes fluffy and fragrant, making the sudachi uniform and fine, and producing a gloss , Make the crust thin and soft, prevent the evaporation of the moisture of the bread, delay the aging, add the taste, aroma and flavor peculiar to fats and oils to further enhance the nutritional value.

[Bread production process]
Breadmaking requires each step of mixing (kneading)-primary fermentation-splitting-shaping-secondary fermentation (proofing)-baking.

  The “straight-cooking method” is a method of making dough by one-time mixing (kneading), and the advantage is that the ingredients are kneaded at once, so the recipe is simple and easy to understand, the fermentation time is relatively short, and the flavor of the ingredients is Easy to put out. The disadvantages are that the fermentation time is short and the flour and water are not well harmonized, the dough stretches poorly, and the bread tends to harden quickly. Cost.

  The “medium seed method” refers to a method in which a flour, yeast, and a part of water among raw materials are mixed to make a middle seed and fermented, and then the remaining raw materials are mixed to make a dough. The advantage is that the amount of yeast used is small, hydration of the flour can be promoted, and in terms of the taste of the bread, the fermentation time is increased, so the fermentation by-product increases, and the bread becomes richer, and the hardening of the bread is also compared slowly The bread has a long lasting life, and in the process, the extensibility of the dough is increased, the forming is easy and the dough expands easily, and the breadth of the dough is also compatible and easy to make bread. On the other hand, the disadvantages are that it takes a long time and the manufacturing process is complicated, and the crumb is soft and not crunchy.

  In the present invention, the direct method or the medium seed method may be used and is not particularly limited.

  The “kneading temperature” refers to the temperature of the dough at the time of kneading, and the temperature of the dough affects the fermentation time and baking of the bread. Since the dough temperature rises during the fermentation process, the dough temperature is raised to 24 ° C. to 30 ° C., and the temperature of the dough is set to 32 ° C. to 35 ° C. where yeast is most active during baking. The yeast begins to die when it reaches 45 ° C or higher. For this reason, the process proceeds while confirming the dough temperature and the dough state by cooling and keeping the raw materials and instruments and adjusting the mixing time.

  “Rounding (molding)” means to make the surface spherical after splitting and to make it spherical. By giving the fabric a stimulus, the bubbles inside it become uniform, the tensile strength of the fabric increases, and the volume increases. . By rounding with the proper force, the fermentation is carried out smoothly and a deliciously swollen delicious bread is produced.

  “Ki no Nobi” means that the dough swells in the oven during the baking process. The fermentation of the dough in the kettle continues until the dough temperature reaches about 60 ° C., and the bubbles of carbon dioxide gas produced by the fermentation are heated. As it expands further, the gluten film that wraps it stretches, increasing the bread volume. Depending on the kettle used, the bread quality varies greatly even with the same dough.

(1) About frozen bread dough (bread type) [Combination]
A bread type frozen bread dough, which is a lean type bread, was prepared according to the formulation shown in Table 1 below. Formulation is expressed in “Bakers Percent”, a unique display method for bread making, where the flour is fixed at 100% and the other ingredients indicate their proportions.

[Manufacturing process]
As shown in Table 2 below, the mixer is charged with strong powder, fresh yeast, white saccharose, salt, skim milk powder, fermented seeds, improver, water, and stirred for 3 minutes at low speed for 5 minutes, then cream cheese, shortening, margarine. It was manufactured by a straight-line method in which it was added and stirred at a low speed of 3 minutes and at a high speed of 6 minutes. The kneading temperature was 22 ° C. Thereafter, the floor time was taken for 10 minutes, divided into 45 g per piece, rounded, and then frozen with a spiral freezer in a frozen dough line.

  Here, shortening and margarine fats and oils are added after stirring other raw materials, so that the gluten connection becomes stronger and the kneading time can be shortened. When kneading bread dough at home bakery, usually all ingredients are put into a container at once and stirring is started.

In this invention, “floor time” means 5 to 10 minutes in order to reduce the elasticity of the fabric, which has become difficult to stretch after being rolled up, to reduce the elasticity by expansion, and to make the fabric easy to handle during splitting and molding. It means resting the dough for a short time.

(2) About frozen bread dough (brioche type)
A brioche type frozen bread dough was prepared according to the formulation shown in Table 3 below. Compared to commercially available brioche, this blend is made of sugar (mainly white sugar) and fats and oils (mainly margarine, so that it can be molded and baked by adding other ingredients such as chocolate chips to the dough. Shortening) was reduced. Thereby, a wide variety of bread can be made using the frozen bread dough.

２．冷凍パン生地の包装単位および包装方法 [Manufacturing process]
As shown in Table 4 below, the mixture is charged with strong powder, super white sugar, salt, nonfat dry milk, raw yeast, egg yolk, whole egg, milk, improver, water, stirred for 3 minutes at low speed and 6 minutes at high speed, and then shortened. The margarine was added, and it was produced by a straight-line method in which the mixture was stirred for 3 minutes at low speed and 8 minutes at high speed. The kneading temperature was 22 ° C. Thereafter, the floor time was taken for 10 minutes, divided into 50 g per piece, rounded, and then frozen with a spiral freezer in a frozen dough line.

2. Frozen bread dough packaging unit and packaging method

  When bread dough is stored frozen, when the dough is dried, the dough is damaged, making it difficult for the bread to swell, and the appearance and taste are impaired. Also, if there is a lot of air around the packaged dough, the moisture in the air becomes frost and adheres to the surface of the dough, and the frost that adheres to the water when thawed becomes sticky to the water. Appearance and taste are impaired. Therefore, it is desirable that the frozen bread dough is made of a packaging form and packaging material that can be sealed in units of a small number, excluding air, so that the necessary amount can be made when needed. Examples of packaging forms include deep drawing packaging, tray seal packaging, pillow packaging, gas filling packaging, and oxygen scavenger packaging. As packaging materials, laminated films with high tensile strength and elongation, tear strength, tear strength, impact resistance, pinhole resistance, gas barrier properties, low moisture permeability, aroma retention, heat seal strength, and cold resistance Can be considered. As a result, the storage stability of the frozen bread dough can be improved, sanitary problems can be prevented, and the dough can be prevented from being deteriorated / damaged.

3. About use of frozen bread dough The bread making process by frozen bread dough takes a thawing process-> fermentation process-> heating (baking) process. The thawing step may be refrigerated thawing or room temperature thawing, but the time can be shortened by thawing with a microwave oven. A fermentation process and a heating (baking) process can be made with a domestic pot that can be heated, and can be conveniently performed with a rice cooker or a home bakery.

(1) Frozen bread dough thawing process In a microwave oven, six brioche-type frozen bread doughs are arranged concentrically on a heat-resistant round flat plate so that they do not adhere to each other, and are performed for about 8 minutes in the range thaw mode. If the temperature of the dough is too high, the yeast in the dough will weaken, and if it is low, the fermentation will be insufficient and it will be difficult to swell. Therefore, the dough temperature will be 10 ° C. or higher and 30 ° C. or lower. If the dough temperature is still low and hard, start 10 to 20 minutes after setting in the kettle (Table 5 below).

(2) Fermentation and baking process of frozen bread dough Since the fermentation and baking process can be performed continuously by using a rice cooker and a home bakery, delicious freshly baked bread that always maintains a constant level can be easily made.

  Frozen bread dough by this device is a simple type of lean type and rich type, so bread, anpan, cream bread, pizza, pita, wrap, chapati, pulley, grissini, torta, tarrari, bagel, meat bun, bun, Hanamaki, Make various breads such as dim sum, grilled, brioche, sabran, bostock, monkey bread, knitted bread, stollen, waffle (liage type), fried bread, yeast donut, twisted donut, curry bread (fried, baked), piroshiki be able to.

  Among them, pizza, pita, wrap, chapati, pulley, grissini, torta and the like can be heated and fired after molding after bench time at room temperature. Further, for baking, a heating method such as baking with an oven toaster, frying pan, baking with bagels, tarrari and the like, frying with oil such as curry pan, piroshki or the like is also possible.

  In addition, by forming the frozen bread dough into various shapes, mixing or wrapping ingredients, it is possible to make various delicious original breads of your own taste that always maintain a certain level.

[Fermentation and baking with rice cooker]
Using a rice cooker (made by Sharp), you can easily eat freshly baked bread at home. Although the baking temperature is low in the rice cooker, the frozen bread dough of the present invention is easily baked by adjusting the sugar and the improver, and is a well-expanded bread. In addition, rich type bread dough with good sugar content and easy to be baked color was good.

  For the bread type and brioche type frozen bread doughs of the invention, six pieces of bread dough after range thawing (about 8 minutes, with temperature unevenness) are evenly arranged along the bottom wall of the kettle, and the rice cooker warming process (fermentation: about 30) Min ~ 50 min), rice cooker rice cooking process (first firing: about 20 minutes), rice cooking process again (second firing: about 10 minutes), turning over again and rice cooking process (third firing: about 15 minutes) I was able to). It took 45 minutes for the total firing and about 100 minutes for the total process (Table 7 below). It has a proofing (secondary fermentation) function and swelled by about 60 to 80% of the pot. Since there is no timer in the rice cooker in the heat insulation process, time management is necessary. FIG. 2 shows a bread (baked by a rice cooker) 21 made of a frozen bread type dough, and FIG. 3 shows a bread (baked by a rice cooker) 31 made of a brioche type frozen bread dough.

[Fermentation and baking by home bakery]
About the brioche type frozen bread dough of the device, six pieces of bread dough after range thawing (about 8 minutes, with temperature unevenness) are arranged evenly along the bottom wall of the kettle with the wings removed so as not to touch the center bar. (Table 6 below), fermented and baked in the “fast baking mode” of the home bakery (Table 7 below). “Fast baking mode” means sericulture, kneading, nekashi and primary fermentation (notation varies depending on model) for 60 to 90 minutes, (secondary) fermentation for 30 to 60 minutes, and baking for 30 to 45 minutes. The standard bread making requires about 4 hours for the whole process, but depending on the model, it takes about 1 hour and 30 minutes before the baking process, and the bread making mode is completed in about 2 hours. Say.

Table 8 below shows points of thawing, fermentation and baking of brioche type frozen bread dough.

When the thawed dough is put into a kettle, it is baked into a well-shaped bread by keeping the height straight (Table 9 below). FIG. 4 shows a bread (baked in a home bakery) 41 made of brioche type frozen bread dough.

(3) Applied bread using the frozen dough [fermentation and baking of “chocolate brioche” by home bakery]
"Chocolate brioche" was created as an application example of brioche type frozen bread dough. Table 10 below shows materials and tools, and shows chocolate chips, walnuts 80%, hand flour, brioche type frozen bread dough, rolling pin (stretching dough), and heat-resistant container (dish etc.).

Tables 11 and 12 below show the points of thawing, fermentation, and baking of frozen bread dough (brioche type “chocolate brioche”), and FIG. 1 is a thawed and molded brioche type frozen dough. Indicates bread dough. The bread dough 1 is made of a thawed frozen bread dough that wraps the outside of the internal material. The joint 5 of the thawed frozen bread dough 2 is a connecting portion 5 formed in a corrugated shape by a hand knob, and the inner material is a chocolate chip 3 and a walnut 4. It was.

  The frozen bread dough of this device is made with full-fledged craftsman-specific recipes, ingredients and techniques, and can be stored in good condition, so you can always enjoy delicious anpan, cream bread, pizza, Pita, Wrap, Chapati, Pulley, Grissini, Tarrari, Torta, Bagel, Meat Man, Hanman, Hanamaki, Dim Sum, Grilled, Brioche, Sabaran, Bostock, Monkey Bread, Knitted Bread, Stollen, Waffle (Liege Type), Fried Bread, A wide variety of bread arrangements such as yeast donuts, twisted donuts, curry bread, and piroshki can be made.

  In everyday homes, as a tool for communication at home parties, and even outside the home, hands-on learning at nursery schools and kindergartens, cooking practice for school children and students, creation of snacks for the training room, public facilities This is a useful frozen bread dough that can be used for experiential learning and recreation at aged facilities.

1 Bread dough 2 Defrosted frozen dough 3 Chocolate chip 4 Walnut 5 Joint (joint)
21 Bread made of frozen bread dough (baked in a rice cooker)
31 Bread made of Brioche type frozen bread dough (baked in rice cooker)
41 Bread made of Brioche type frozen bread dough (baked at home bakery)

Claims (2)

  A bread dough comprising a thawed frozen bread dough wrapping the outside of an internal material, wherein the joint seam of the thawed frozen bread dough is a joint formed into a wave shape by a hand knob.   The bread dough according to claim 1, wherein the internal material is chocolate chips or / and walnuts.

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