JP3507316B2 - Method for producing porous wet flour food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a porous hydrous wheat food such as breads. More specifically, the present invention relates to a compressed porous hydrous wheat flour food product in which the bulk is reduced after baking, and the bulk is restored by reheating after storage, and 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. 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 a porous hydrous wheat food such as compressed and restored bread, the present inventors have found that at the beginning of the baking step, the porous hydrous wheat food is The inventors have found that it is extremely effective to expose the steel to superheated high temperature steam, and have completed the present invention. 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 baking step In the beginning, the method for producing a porous hydrous wheat flour food product is characterized in that it is passed through a superheated high-temperature steam atmosphere or superheated high-temperature steam is supplied into the oven.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a porous hydrous wheat food of the present invention will be described in detail below. First, the porous hydrous flour foods referred to in the present invention specifically include breads such as loaf bread, coppé bread, roll bread, croissant, and bread such as sweet bread; cakes such as sponge cake, pound cake, and hot cake; Manjus such as Mann; confectioneries such as donuts, pies, castella, and the like. The porous hydrous wheat flour food used in this case is a food having a relatively high water content and a relatively large internal space volume among the wheat flour foods. 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 space volume of 10%.
Refers to the above. Those with a relatively low water content, such as cookies and biscuits, and a relatively small internal space volume,
It has little bulk resilience and is excluded from the subject of such compression techniques. 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 bread as an example, in general,
The product that has been once baked is subjected to a treatment such as compression as described below, but in some cases, it is left in a semi-baked state at the first stage and then reheated to restore the bulk. At the same time, the product may be completely baked to form a product.

The present invention is characterized in that, at the beginning of the baking process of the porous hydrous wheat flour food, the superheated high temperature steam is passed through or the superheated high temperature steam is supplied into the oven for a certain period of time. Such, by performing treatment with superheated high-temperature steam, compared to the case of performing a normal baking, the compression recovery of the porous hydrous flour food is significantly improved, and the internal phase of the porous hydrous flour food The texture becomes softer and the flavor becomes better. That is, it is considered that due to the high heat conduction efficiency of the overheated high-temperature steam in the wet heat state, the formation of the internal phase phase structure of bread, which is a factor of the restoring property, is uniformly strengthened and promoted, and it has a remarkable effect in improving the restoring property. Here, the superheated high-temperature steam is steam that has been superheated at about 100 to 120 ° C., and is generated by heating under pressure, or by dropping water drops on a material heated at 100 ° C. or higher. In the present invention, the time for passing the porous hydrous wheat flour food under an overheated high temperature steam atmosphere, there is no strict limitation on the time for supplying the overheated high temperature steam into the oven, but 5 to 60 seconds, preferably 10 to 40 Seconds preferred.
In the production of French bread, steam may be blown in at the initial stage of baking, and it is also disclosed in JP-A-55-55
Japanese Patent No. 156545 discloses a method of heating dough such as bread and passing it through a high-temperature steam atmosphere in which baking is excessively heated at the beginning of the baking process. However, these methods merely improve flavor and shorten baking time. However, this does not imply the present invention aiming at improving the resilience of the compression pan.

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 product include mechanical compression and the like, and specifically, pressure compression by a press machine or sealing in a flexible packaging material. The compression (vacuum packing method) by decompressing the inside is mentioned.
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]

The present invention will be described in more detail with reference to the following examples. Example 1 and Comparative Example 1 Based on the composition shown in Table 1, a bread roll was produced by the 70% medium seed method, and the bread was evaluated. That is, using a vertical mixer (Kanto mixer 10 coats) and a hook, put the intermediate raw material in a ball and knead at low speed for 2 minutes and medium high speed for 1 minute to raise the kneading temperature to 24 ° C to prepare the intermediate seed dough. did. Next, this was fermented under the conditions of a medium seed fermentation temperature of 27 ° C., a relative humidity of 75%, a fermentation time of 3 hours, and a fermentation end point product temperature of 29.5 ° C. Next, the kneading raw material is mixed with the medium-type fermented dough, and the mixture is kneaded at a low speed for 3 minutes and a medium and high speed for 4 minutes, and then fats and oils are added, and further, a low speed for 2 minutes and a medium and high speed for 3 minutes,
The kneading temperature was set to 27.5 ° C. for 2 minutes at high speed to obtain the kneaded dough. Then, after 20 minutes on the floor time, it was divided into 50 g, and after setting the bench time for 20 minutes, it was molded with a moulder and proofed. The proof conditions were 37 ° C and 85% humidity for about 45 minutes. The dough thus prepared was placed in an oven equipped with a steam generator heated to 220 ° C., and steam was blown therein for about 30 seconds immediately after the oven was placed. After baking for about 9 minutes, it was taken out from the oven and allowed to cool at room temperature for 1 hour to obtain a bread having a specific volume of 5.5 cm ³ / g). 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 (softness) after the microwave oven and the bulk restoring property to the original bulk. . On the other hand, bread was produced and evaluated in exactly the same manner as in Example 1 except that steam was not blown immediately after being put into the oven. The results are shown in Table 2.

[0011]

[Table 1]

[0012]

[Table 2]

Example 2 and Comparative Example 2 A pan baked in the same manner as in Example 1 while blowing steam and a roll pan baked in the same manner as in Comparative Example 1 without blowing steam were taken out of the oven and brought to room temperature. 1
Let it cool for hours. The resulting bread is sandwiched between compression press plates, compression molded in 15 seconds until the specific volume reaches 2.00 (cm ³ / g), and carbon dioxide is replaced 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, the bread was taken out and heated in a microwave oven for about 60 seconds to evaluate the texture (softness) after the microwave oven and the bulk restoring property to the original bulk. The results are shown in Table 3.

[0014]

[Table 3]

Front Page Continuation (72) Inventor Yoshihiro Konishi, 20 Kasuga-cho, Kashima-gun, Ibaraki Prefecture, Tohashiba Shiba, Kao Co., Ltd. (72) Inventor, Yoko Takeda 20, Kashima-gun, Kasu-gun, Kazuma-gun, Higashimushiba 20, Kao Co., Ltd. (72) Inventor Kazuhiro Onozuka, 20 Kaigasu-cho, Kashima-gun, Ibaraki Prefecture Higashi-Fukashiba Kao Institute of Stock Company (56) Reference JP-A-9-233994 (JP, A) JP-A-55-156545 (JP, A) JP-A-6-169682 (JP) , A) JP-A-3-61442 (JP, A) JP-A-2-167022 (JP, A) JP-A-63-79555 (JP, A) JP-A-11-42046 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A21D 8/06

Claims (3)

(57) [Claims] 1. A baking step in the production of a porous hydrous wheat flour food product which is characterized in that the porous hydrous wheat food product after baking or semi-baking is compressed to reduce the bulk of the food product and the bulk is restored by reheating. At the beginning of the above, a method for producing a porous hydrous wheat flour food product, which comprises passing a superheated high-temperature steam atmosphere or supplying superheated high-temperature steam into an oven. 2. A method for producing a porous hydrous wheat flour food, which comprises a freezing step at the same time as or after the step of reducing bulk. 3. The method for producing a porous hydrous wheat flour food according to claim 1, wherein the porous hydrous wheat flour food is bread.