JP3367879B2 - Compressed bread suitable for microwave heating - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a compression pan suitable for heating in a microwave oven. More specifically, the present invention relates to a bread with a filling material that reduces bulk after baking and restores bulk after storage by reheating, and relates to a technique for improving flavor, texture, and restorability at that time.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
It is increasing that once baked breads are stored at room temperature, refrigerated or frozen, heated at a store or a restaurant industry using a microwave oven or the like and supplied to consumers. In addition, the present inventors intend to reduce the costs of distribution and storage of bakery products and to provide bakery products and the like that have a taste close to freshly baked at any time in stores, restaurants, and homes. As a result of stacking, bakery products etc. were once manufactured by means such as baking, then the bulk was reduced, and the technology was used to restore the bulk by reheating after storage, and the porous hydrous wheat flour reduced in bulk after heat treatment. An invention relating to a porous hydrous wheat flour food, which is a food that has the characteristic that its bulk is restored by reheating, has been completed, and a patent application has been completed (International Publication WO96 / 28036). In the case of such a compressed / restored bread, not only the texture and flavor but also the resilience at the time of range up are extremely important. Here, Anpan,
Breads with a filling material such as jam bread have a particularly remarkable problem of restorability as compared with breads without a normal filling material. That is, in the bread with filling material such as bean jam and jam bread as described above, the filling material of about the same weight is usually embedded in one place with respect to the dough containing wheat flour as a main component. When the bread dough containing such a filling material is baked to reduce the bulk, there is a problem in that the bulk is not restored sufficiently due to the presence of the filling material due to the subsequent microwave oven heating. Here, if the amount of the filling material is reduced, the problem of restorability is solved to some extent, but the taste and deliciousness originally required for the bread with the filling material is reduced, and the commercial value is reduced. The present invention aims to improve the resilience of such a compression / restoration pan containing a filling material.

[0003]

Means for Solving the Problems As a result of earnest studies on the improvement of the resilience in a compression-restoring bread containing a filling material, the present inventors have found that if the filling material is dispersed in two or more places in the dough, The present invention has been completed by finding that the restoration property is improved without the need to reduce the amount of the filling material. That is, according to the present invention, a dough containing a filling material dispersed and contained in two or more places (filly dough in the dough ) is used.
The mixing ratio of the filling material is 100 parts by weight of the bread dough.
40% to 200 parts by weight of ring material) is a bread made by fermenting and baking by a conventional method to reduce the bulk of the baked bread, and has the characteristic that the bulk is restored by heating in a microwave oven. A compressed bread or a frozen compressed bread is provided.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. Hereinafter, the compression pan of the present invention and the manufacturing method thereof will be described in detail. The term "bread" as used in the present invention refers to ingredients for producing bread, for example, wheat flour (which may contain barley, rye, corn flour, starch, etc.) as a main ingredient, yeast, yeast food, fats and oils (shortening, Lard, margarine, butter, liquid oil, water-in-oil emulsion composition, oil-in-water emulsion composition, etc.), water (kneading water), dairy products, salt, sugars, etc. are added, and a hydrophilic emulsifier is further added if necessary. ,
One or more of seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, chemical swelling agents, flavors, etc. are added and kneaded, and the mixture is fermented and baked. .

The filling material used in the present invention is typically a semi-solid or fluid food material such as bean jam, cream, chocolate, curry, honey, and various pastes. Other ingredients include minced meat (meat and chopped vegetables), gratin, doria, stew, meat sauce, corn cream, butter, cheese,
Mayonnaise, ketchup, boiled grated garlic,
Examples include, but are not limited to, Chinese-style, Western-style, Japanese-style ingredients and seasonings such as bean paste. Further, it is of course possible to use two or more kinds of these in combination, and it is also possible to combine them with a solid food material. The present invention is characterized in that the filling material is dispersed and contained in two or more places in the bread dough. Here, "the filling material is dispersed in two or more places" means that the filling material forms a discontinuous phase in the bread dough, and at least the filling material is divided into two or more doughs. It only needs to exist inside, and the number of divisions may be appropriately determined. Of course, if it is divided as much as possible, the resilience is improved. Including the filling material in the bread dough means a state in which each of the dispersed filling materials is included / embedded in the bread dough, but a state in which some filling material is exposed on the surface of the bread dough Including. As described above, the above-mentioned filling material is dispersed and contained in two or more places in the dough, for example, the required amount of the filling material is divided into a desired number, and the dough is manually or mechanically dispersed in the dough and molded. However, the method is not limited to such a method.
The filling material may be dispersed before or after the bread dough is fermented.

In the case of mass production, an advantageous method is to press the kneaded dough to spread it, discontinuously top it with a filling material, and then roll it up into a rod or stack it in multiple layers. There is a method of including the filling material in the bread dough, and a method of including the filling material in two or more places in the bread dough using a wrapping machine capable of multi-layer wrapping, but when the wrapping machine is used, the filling material is continuous. The phase is formed, and the resilience due to re-range heating of the compression pan is inferior to the case where the phases are discontinuously dispersed. As a method of pressing and extending the dough, when the material is pressed and extended at a stretch, the dough is damaged, and the dough is likely to be broken, so it is desirable to gradually extend the dough. It is desirable to use a pie roller or the like for gradually pressing and extending. Further, in the case of mass production, for example, JP-A-1-191635.
It is preferable to carry out the so-called noodle strip method using a device for pressing the dough and expanding it into a continuous strip as shown in Japanese Patent Publication No. As a particularly simple and preferable method, as shown in FIG.
The same or different filling material 3 is discontinuously topped discontinuously from the nozzles 2 provided individually or plurally, and then it is rolled up in a rod shape, or is piled up in multiple layers to form a dough containing the filling material. is there. Also,
Mixing ratio of filling material in bread dough is 100
A ratio of 40 to 200 parts by weight of the filling material with respect to parts by weight is preferable. According to the present invention, the resilience is good even if the filling material contains a relatively large amount of filling material.
If the amount exceeds 200 parts by weight with respect to parts by weight, the resilience deteriorates. Although there is no particular lower limit for the filling material, if it is less than 40 parts by weight per 100 parts by weight of the bread dough, the taste and deliciousness originally required for the bread with the filling material will decrease, and the commercial value will decrease. As it goes down
The effect of the present invention is less significant.

Further, the present invention is in the form of a compression pan having a characteristic that the bulk of the bread is reduced after baking and the bulk is restored by heating in a microwave oven. What can be made is food having a relatively high water content and a relatively large internal space volume among the breads. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a water content of 10% or more. Hereinafter, the form of the compression pan will be described more specifically. In the case of a compressed bread, first, as the first step, a heat treatment, that is, a step of reducing the bulk of baked or semi-baked breads is performed. Here, the reduction rate of bulk cannot be uniformly defined depending on the type of the breads, that is, the balance between the internal space volume and the restoring force, but it is generally one of the semi-finished product or the product after the heat treatment.
0.01 to 0.9, preferably 0.1 to 0.5 (volume ratio)
From the viewpoint of the object of the present invention (reduction of costs in distribution and storage), the larger the reduction rate, the more preferable. In short, it is important to compress to the extent that the bulk is restored by reheating described later. As a concrete means of the step of reducing the bulk of the breads, mechanical compression and the like can be mentioned, and specifically, the pressure compression by a pressing machine or the flexible packaging material is hermetically sealed. Compression by reducing the pressure (vacuum packing method) can be mentioned, and the vacuum packing method is particularly preferable in terms of storage and transportation because it is convenient. The present invention may include a step of packaging the food before or after the step of reducing the bulk of the heat-treated bread. This packaging step is carried out by a conventional technique, but the vacuum compression packaging as described above is particularly preferable since it can be packaged simultaneously with compression. Needless to say, the present invention is not limited to this, and packaging is possible even after compression. In the present invention, it is preferable to provide a step of freezing or refrigerating the bread before, after, or simultaneously with the step of reducing the bulk of the heat-treated bread.
This makes it possible to store breads having a reduced bulk in their original form and also has excellent storage stability. However, breads may be stored and stored at room temperature. Recently, various distribution techniques at room temperature have been developed and can be used. Distribution storage at room temperature is inferior to freezing and refrigeration in terms of storability, but since a cooling device is not required, distribution costs can be reduced. Next, the bread whose volume has been reduced is placed in a distribution process such as storage and transportation, if necessary, and reheated at a store, a restaurant industry store, or a home to restore the bulk. The reheating means is preferably a dry means such as a microwave oven or an oven range, but may be a wet means using a steamer or the like. Other heating methods may be used, but a microwave oven is preferable in terms of convenience. In practicing the method for producing compressed breads of the present invention, the following modes are specifically conceivable, but all of them are included in the essential points of the present invention. For example, a manufacturer of bread or the like performs a step of reducing the bulk of the heat-treated breads in the first step (hereinafter referred to as the first step of the present application), and restores the bulk of the breads after the first step by reheating. When the step (hereinafter referred to as the second step of the present application) is performed by a store such as a convenience store, the first step of the present application is performed by a manufacturer such as bread, and the second step of the present application is performed by a manufacturer such as bread, When the manufacturer of bread or the like performs the first step of the present application and the consumer personally performs the second step of the present application at home or at work. Here, the recovery rate of the bulk by the reheat treatment is 0.2 to 2.0, preferably 1 to 2 after the heat treatment.
It is about 0.5 to 2.0 (volume ratio).

[0008]

EXAMPLES Next, the present invention will be described in more detail by showing examples. All parts in the examples are parts by weight. Examples 1 and 2 and Comparative Examples 1 and 2 Breads containing a filling material were baked using the intermediate material and the kneaded material shown in Table 1. That is, the intermediate seed material was kneaded at a low speed for 3 minutes and at a medium speed for 2 minutes, and the temperature after kneading was 25 ° C. It was then seed fermented in a fermentation chamber at 27 ° C and 75% humidity for 2.5 hours. Next, the kneaded material excluding oil and fat and the intermediate seed material were added and kneaded at low speed for 3 minutes and medium speed for 3 minutes. Next, fats and oils were added and the mixture was kneaded at low speed for 2 minutes, medium speed for 3 minutes and high speed for 4 minutes, and the obtained dough was kneaded at 27 ° C. The dough thus obtained was taken for a floor time of 60 minutes, then divided into 50g each, and after a bench time of 20 minutes, the Ogura An (made by Sonton Food Industry Co., Ltd.) was exposed. 2 amount, as shown in Table 2, divided into 1 place or multiple places and embedded,
Molded. Then, after fermenting for 50 minutes under the conditions of 37 ° C. and 85% humidity, the mixture was baked in a reel oven at 220 ° C. for 9 minutes to produce a bread with a height of about 5.5 cm. Then, the obtained bean jam having a height of about 5.5 cm was sandwiched between compression press plates, compression-molded in 5 seconds until the height became 2 cm, and then rapidly frozen in a freezer at -40 ° C. After freezing in a freezer for 30 minutes, the press plate was removed to obtain a compression pan with a height of 2 cm. This compression pan was stored in a freezer at -20 ° C for 1 month and then taken out from the four pans and heated in a microwave oven for 3 minutes and 20 seconds. The height of the reheated bean curd was measured to evaluate the restorability.
In addition, the deliciousness of the bread was relatively evaluated on the three scales of ◯, Δ, and ×. The results are shown in Table 2.

[0009]

[Table 1]

[0010]

[Table 2]

Example 3 and Comparative Example 3 The dough obtained in the same manner as in Example 1 was subjected to floor time 60.
After taking the minutes, make a 10 kg plate-shaped dough, and use a multibread line (so-called noodle strip method, Leon AD line: AD-H4
00, manufactured by Leon Automatic Co., Ltd., and stretched the dough to have a width of about 200 mm and a thickness of about 5 mm, and then curry filling (made by Songton Food Industry Co., Ltd.) with an improved intermittent type About 3 diameters discontinuously from 3 nozzles of depositor
14mm, length of about 50mm, topped with dough, then spun twice and a half.
50 g, curry filling (about 50 g) divided (Example 3), or continuously deposited from one nozzle of an ordinary depositor with a diameter of about 20 mm, and then the dough was rotated twice and a half and rolled. Then, a piece (Comparative Example 3) divided into 100 g of dough (about 50 g of dough and about 50 g of curry filling) was molded. Then, through the same fermentation and baking steps as in Example 1, a curry pan having a height of about 5.3 cm was produced. Further, after obtaining a compressed pan having a height of 2 cm in the same manner as in Example 1, 4 pieces taken out after being stored in a freezer at −20 ° C. for 3 months were heated in a microwave oven for 3 minutes and 20 seconds,
The same evaluation as in Example 1 was performed. The results are shown in Table 3. Examples 4 to 7, Comparative Examples 4 to 7 In the production methods of Example 3 and Comparative Example 3, strawberry jam (Kasei Foods Co., Ltd.) was used instead of curry filling.
Made), chocolate spread (made by Fuji Oil Co., Ltd.),
Compressed bread was produced in exactly the same manner as in Example 3 and Comparative Example 3 except that mustard mayonnaise (manufactured by Kenko Mayonnaise Co., Ltd.) and Chinese bun ingredients (used from Imuraya Chinese bun) were used. The same evaluation was performed. The results are shown in Table 3.
Shown in.

[0012]

[Table 3]

[Brief description of drawings]

FIG. 1 is a conceptual diagram in the case of producing a dough containing a filling material of the present invention using a noodle strip method.

[Explanation of symbols] 1 fabric 2 nozzles 3 Filling material 3

─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-63-192341 (JP, A) JP-A-8-294354 (JP, A) JP-A-62-122557 (JP, A) International Publication 96/28036 (WO, A1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 15/00 A21D 13/00 A21D 17/00 CA / WPIDS (STN) Food-related literature information (food net)

Claims (4)

(57) [Claims] 1. A dough containing a filling material dispersed and contained in two or more places (compounding ratio of the filling material in the dough).
The ratio is 40 to 20 filling materials for 100 parts by weight of bread dough.
(A proportion of 0 part by weight) is baked by a conventional method to reduce the bulk of the baked bread, and the compressed bread is characterized in that the bulk is restored by heating in a microwave oven. 2. The pressure according to claim 1, wherein the bread is frozen bread.
Curly bread. 3. The kneaded material is pressed and stretched, and then
Topped with filling material discontinuously, then stick
Roll up or stack in multiples, then target weight
Divide into the amount (The mixing ratio of filling material in bread dough is
40 to 200 parts by weight of filling material for 100 parts by weight of bread dough
Part is the ratio), then baked and then reduced in bulk
Microwave heating, characterized by having steps to reduce
A method for producing a compressed bread, which has a characteristic that the bulk is restored by the method. 4. Simultaneously with or in the step of reducing the bulk
The method for producing a compressed bread according to claim 3, wherein a freezing step is provided later.
Law.