JP3505385B2 - Method for producing porous wet flour food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a compressed porous hydrous wheat flour food product such as breads, which has a reduced bulk after baking, and is restored after storage by heating again. The present invention relates to a technique for improving texture and restorability.

[0002]

2. Description of the Related Art As the eating habits become westernized and the consumption of breads increases, breads once baked are stored at room temperature, refrigerated or frozen,
It is increasing that the products are supplied to consumers after being heated by using a microwave oven or the like at retail stores or restaurants. In addition, the inventors of the present invention aim to reduce the costs of distribution and storage of bakery products and the like, and at stores, restaurant industry stores, and homes, make diligent studies so as to provide bakery products having a flavor almost similar to that of freshly baked products. As a result of stacking, bakery products etc. were once manufactured by means such as baking, and 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 volume 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. The present invention is aimed at further improving the recoverability in such a compression-recovery pan.

[0003]

[Means for Solving the Problems] As a result of diligent studies on the further improvement of the resilience of porous hydrous wheat flour foods such as compressed and restored bread, the present inventors have found that the dough of porous hydrous wheat flour foods before the baking step It has been found that it is extremely effective to provide a step of boiling water in boiling water. That is, the present invention, the porous hydrated wheat flour food after baking or semi-baking is reduced in volume of the food by compression, when producing a porous water-containing wheat flour food having the characteristic that the bulk is restored by reheating,
A method for producing a porous hydrous wheat flour food product, comprising a step of roasting the dough of the porous hydrous wheat flour food product in boiling water before the baking step.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION First, the term "porous hydrous wheat food" as used in the present invention means, specifically, breads such as loaf of bread, coppé bread, rolls, croissants, sweet bread, etc .; Examples include confectionery such as donuts and pies. Porous hydrated wheat flour food used in this case, among wheat flour foods, relatively high moisture content,
Moreover, it is a food product having a relatively large internal space volume. here,
A relatively high water content generally means a water content of 10% or more,
In addition, a relatively large internal space volume generally means a space volume of 10% or more. Cookies, biscuits and the like having a relatively low water content and a relatively small internal space volume have almost no bulk restoring force and are excluded from the object of such compression technology. The porous hydrous wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, eggs, oils and fats, sugar, milk components, flavors, emulsifiers and the like, and compositionally. Is not particularly limited. The above-mentioned porous hydrous wheat flour food product is a semi-finished product or a product obtained by heat treatment such as baking, frying, steaming and the like. Here, taking breads as an example, generally, the product obtained by baking once is subjected to a treatment such as compression as described below, but in some cases, a semi-baked product is used in the first stage. It may be in a state of being kept in a state and then completely baked at the same time when it is reheated to restore the bulk.

The present invention is characterized in that, before the baking step (that is, after proofing and before baking), a step of boiling the dough of the porous hydrous wheat flour food after proofing in boiling water is provided. To do. Such, the dough of the porous hydrous wheat flour food after proofing, prior to baking, by boiling in hot water, compared to the case of performing normal baking, compressive reconstitution of the porous hydrous wheat flour food Is significantly improved, and the texture of the inner phase of the porous hydrous wheat flour food is softened, resulting in a pleasant mouthfeel. Further, there is an effect that the firing time can be shortened. Here, the boiling water is hot water at 90 to 100 ° C., and there is no strict limitation on the boiling time, but 5 to 300 seconds, preferably 15 to 120 seconds are desirable.

Further, in the present invention, a step of cooling the porous hydrous wheat flour food may be provided after the baking step. The method and conditions are not particularly limited, but the surface temperature is 50
It is desirable to cool to below ℃.

In the present invention, after the baking step as described above, a step of reducing the bulk of the porous hydrous wheat flour food product is performed. Here, the rate of decrease in bulk cannot be uniformly defined depending on the type of the above-mentioned porous hydrous wheat flour food product, that is, the balance between the internal space volume and the restoring force, but in general, 1% of the semi-finished product or the product after heat treatment is used. On the other hand, it is in the range of 0.1 to 0.9 (volume ratio), and from the viewpoint of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate, the more preferable, and 0.5 or less is effective. In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of this porous hydrous wheat flour food include mechanical compression and the like. Specifically, pressure compression by a press machine or sealing in a plastic packaging material is performed. Examples of the method include compression by reducing the pressure (vacuum packing method).
The present invention can include a step of packaging the heat-treated porous hydrous wheat flour food before or after the step of reducing the bulk thereof. This packaging process is performed by a conventional technique, but the vacuum compression packaging as described above enables packaging at the same time as compression. Needless to say, the present invention is not limited to this, and packaging is possible even after compression.
Further, in order to maintain the quality, it may be packed while being filled with a single or mixed gas such as nitrogen and carbon dioxide. In addition, when a freezing step is included, it is desirable to package before thawing. In the present invention, a step of freezing the porous hydrous wheat flour food is provided after or at the same time as the step of reducing the bulk of the heat treated porous hydrous wheat flour food. As a result, it is possible to store the porous hydrous wheat flour food having a reduced bulk in its original form, and at the same time, the preservability becomes excellent.

Next, if necessary, the porous hydrous wheat flour food product is placed in a distribution process such as storage and transportation, and is reheated at a store, a restaurant restaurant 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 may be used, but it is preferable to use a microwave oven from the viewpoint of convenience, restorability and the like. Here, the bulk restoration rate by the reheating treatment is 0.5 to 2.0 with respect to 1 after the heating treatment.
(Volume ratio).

[0009]

As described above, according to the technique of the present invention, the baked porous hydrous wheat flour food does not cause problems such as texture / flavor, appearance, and restorability, and has good productivity,
Restorability is also good, and it is possible to provide breads and the like having a taste almost like freshly baked at any time in stores, restaurants, and homes.

[0010]

[Examples] Example 1, Comparative Example 1 Based on the formulations shown in Table 1, roll breads were produced by a direct kneading method, and the breads were evaluated. That is, using a vertical mixer (Kanto mixer 10 coats) and a hook, put raw materials other than fats and oils into a mixer bowl, knead at low speed for 3 minutes, medium and high speeds for 3 minutes, add fats and oils, and further lower speed for 3 minutes, medium and high speeds The dough was kneaded at 27 ° C for 3 minutes and at high speed for 2 minutes to prepare bread dough. Then 90
After the partial fermentation, punching was performed and further fermented for 30 minutes.
The fermentation conditions were 27.5 ° C. and 80% humidity. Then the dough
It was divided into 50 g, and after 20 minutes of bench time, it was molded with a moulder and proofed for 50 minutes. Proof condition is 37 ℃, humidity 80
%. The dough thus prepared was roasted in hot water of 96 ° C. for 30 seconds before being placed in an oven heated to 220 ° C., and then baked in the oven for about 8 minutes. Then, remove from the oven, let stand to cool at room temperature for 1 hour, specific volume 5.
80 (cm ³ / g) bread was obtained. The obtained bread was sandwiched between compression press plates, compression-molded in 15 seconds until the specific volume reached 2.00 (cm ³ / g), and then rapidly frozen to −30 ° C. in that state. next,
The compression-molded bread was released from the press plate, introduced into a packaging film, replaced with nitrogen gas, and then hermetically sealed. This compression-molded roll was stored for 1 month in a freezer at −20 ° C., then taken out and heated in a microwave oven for about 60 seconds to evaluate the texture after the microwave oven and the bulk restoring property to the original bulk. On the other hand, bread was prepared and evaluated in exactly the same manner as in Example 1 except that the hot water was not roasted before being put into the oven and the baking time in the oven was set to about 9 minutes. The results are shown in Table 2.

[0011]

[Table 1]

[0012]

[Table 2]

Example 2 and Comparative Example 2 Breads obtained by baking dough boiled in the same manner as in Example 1 before baking and rolls baked in the same manner as Comparative Example 1 without being boiled were taken out of the oven after baking. It was left to cool at room temperature for 1 hour. The resulting bread is sandwiched between compression press plates, compression molded in 15 seconds until the specific volume reaches 2.00 (cm ³ / g), carbon dioxide gas replacement is performed in that state, and the shape of the compressed bread does not return. So that it was sealed in the mold container and released from the press plate. After storing at room temperature for 1 month, take out the bread and put it in a microwave oven for approx.
After heating for 60 seconds, the texture after the microwave oven and the bulk restoration to the original bulk were evaluated. The results are shown in Table 3.

[0014]

[Table 3]

Continuation of front page (56) Reference JP-A-5-91839 (JP, A) JP-B 33-6812 (JP, B1) Patent 131987 (JP, C2) (58) Fields investigated (Int.Cl. ⁷⁾ , DB name) A21D 8/06 A21D 17/00

Claims (2)

(57) [Claims] 1. A baking step in the production of a porous hydrous wheat flour food product having a feature that the bulk of the hydrous wheat flour food product after baking or semi-baking is reduced by compression and the bulk is restored by reheating. The method for producing a porous hydrous wheat flour food product, which comprises a step of roasting the dough of the porous hydrous wheat flour food product in a boiling water prior to. 2. A method for producing a porous hydrous wheat food product, which comprises a freezing step at the same time as or after the step of reducing bulk.