JP3642883B2 - Bread production method - Google Patents
Bread production method Download PDFInfo
- Publication number
- JP3642883B2 JP3642883B2 JP18048296A JP18048296A JP3642883B2 JP 3642883 B2 JP3642883 B2 JP 3642883B2 JP 18048296 A JP18048296 A JP 18048296A JP 18048296 A JP18048296 A JP 18048296A JP 3642883 B2 JP3642883 B2 JP 3642883B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- bread
- compression
- roll
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、パン類等の多孔性含水小麦粉食品の製造方法に関する。詳しくは、焼成後に嵩を減少させ、保存後、再加熱により嵩を復元させる圧縮多孔性含水小麦粉食品に関する技術であって、その際の風味、食感、生産性を向上させる技術に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
近年、食生活が洋風化しパン類の消費量が増加するに従って、一度焼成したパン類を常温、冷蔵あるいは冷凍状態で保存し、販売店や外食産業店で電子レンジ等を用いて加熱し、消費者に供給することが増えてきている。
本発明者らは、ベーカリー製品等の流通、保管における経費削減を図ると共に、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するベーカリー製品等を提供するべく鋭意検討を重ねた結果、ベーカリー製品等を一旦焼成等の手段により製造した後、嵩を減少させ、保存後、再加熱により嵩を復元させる技術に着目し、加熱処理後に嵩を減少させた多孔性含水小麦粉食品であって、再加熱により嵩が復元する特徴を有する多孔性含水小麦粉食品に関する発明を完成し、特許出願するに至った（特願平７−５３９２５号）。このような圧縮復元パンの場合、食感・風味と共に、レンジアップ時の復元性が極めて重要である。
【０００３】
【課題を解決するための手段】
本発明者らは、上記圧縮復元パンの復元性について検討を進めた結果、通常の条件で圧縮すると、パンにひび割れが生じることがあり、復元性の低下、外観（圧縮時、復元時）低下の原因となることが判明した。
【０００４】
そこで、本発明者らは、圧縮復元パン等の多孔性含水小麦粉食品における食感・風味等の品質、並びに復元性の更なる向上を目的として鋭意検討を進めた結果、圧縮する際の環境湿度を一定値以上とすることが有効であることを見出し、本発明を完成したものである。
即ち本発明は、焼成乃至半焼成後に冷却された多孔性含水小麦粉食品を、環境湿度が40％RH以上の条件下で圧縮して該食品の嵩を減少させた、再加熱により嵩が復元する特徴を有する多孔性含水小麦粉食品の製造方法である。
本発明においては、環境湿度がRH40％以上の条件下で圧縮する工程の前に、多孔性含水小麦粉食品の表層部に水を含ませる工程を行うことが更に好ましい。
上記の如き本発明によれば、焼成後、所望により表層部に水を含ませる工程を行い、次いで適正環境湿度下での圧縮を行うことにより、焼成多孔性含水小麦粉食品の特徴である香ばしさを逃さず、ひび割れもなく、復元性も良好である。
【０００５】
【発明の実施の形態】
以下、本発明の多孔性含水小麦粉食品の製造方法について詳細に説明する。
先ず、本発明で言う多孔性含水小麦粉食品とは、具体的には、食パン、コッペパン、ロールパン、クロワッサン、アンパン等の菓子パン等のパン類；スポンジケーキ、パウンドケーキ、ホットケーキ等のケーキ類；中華マン等のマンジュウ類；ドーナツ、パイ、カステラ等の菓子類等が挙げられる。この場合に用いられる多孔性含水小麦粉食品は、小麦粉食品の内、比較的含水率が高く、且つ比較的内部空間容積の大きな食品である。ここで、比較的含水率が高いとは、一般的には含水率10％以上、また、比較的内部空間容積が大きいとは、一般的には空間容積10％以上のものを指す。クッキー、ビスケット等の比較的含水率が低く、且つ比較的内部空間容積の少ないものは、殆ど嵩の復元力がなく、このような圧縮技術の対象からは除かれる。
尚、本発明の多孔性含水小麦粉食品は、小麦粉を主成分とし、大麦、ライ麦、トウモロコシ粉、澱粉、卵、油脂、砂糖、乳成分、香料、乳化剤その他を含有するものであり、組成的には特に限定されるものではない。
又、上記多孔性含水小麦粉食品は、焼く、揚げる、蒸す等の加熱処理により半製品または製品となるものである。ここで、パン類を例にとれば、一般的には、一旦焼成し、製品としたものについて、後記の如き処理が施されるが、場合によっては、最初の段階では半焼成の状態にしておき、嵩の復元のための再加熱の際に同時に完全に焼成し、製品とする形でもよい。
【０００６】
本発明においては、焼成乃至半焼成後の多孔性含水小麦粉食品を適正環境湿度下で圧縮することを特徴とするものであるが、この工程に先立ち、多孔性含水小麦粉食品の表層部に水を含ませる工程を行うことが、復元性向上のために好ましい。
具体的な水を含ませる手段としては、水の直接塗布（ハケまたはローラー等による塗布）、水への浸漬、水の噴霧（スプレー等による噴霧）が挙げられる。
又、高湿度下で冷却を行うことによっても水を含ませることができる。ここで、高湿度下とは、60％RH以上、好ましくは75％RH以上であり、また、温度条件は復元に影響がない限り特に限定されないが、表面の温度が50℃以下となるまで６時間以内の時間で冷却することが好ましい。
又、蒸気を用いることも有効であり、一般的には蒸し器を用い、１〜20分程度、加熱蒸気処理を行うことが好ましい。
上記手段により水を含ませる場合、含ませる水分の量は、多孔性含水小麦粉食品の表層部（クラスト）の乾燥重量の10％以上であることが本発明の効果を得る上で好ましい。この場合、特に上限規定はないが、当然のことながら、あまりにも多量の水分付与は外観や食感等の低下を招くので、表層部（クラスト）の乾燥重量の２倍量以下、好ましくは25％以下にとどめておくのが望ましい。
又、含ませる水分の量を別の方法により表現すれば、表層部（クラスト）10cm2 当り0.005 〜１ｇ程度の水、より好ましくは0.005 〜0.05ｇの水を含ませるのが好ましい。
更に、上記手段により水を含ませる場合、転動によって内部に局在する水分を多孔性含水小麦粉食品全体に均質化することによって、ひび割れ抑制等の効果を増幅させることができる。尚、転動方法は多孔性含水小麦粉食品に遠心力を与えることができる手段であれば特に限定されず、例えばドラム型転動機を用い、該食品をその中で転がせる等の方法がある。
【０００７】
尚、本発明においては、水の直接塗布、水への浸漬、水の噴霧、及び蒸気等の手段を用いて、焼成乃至半焼成後から、多孔性含水小麦粉食品の表層部に水を含ませる工程を行うまでの間に、多孔性含水小麦粉食品を冷却する工程を設けると、圧縮成型が行いやすくなるので、該工程を設けることが好ましい。
その方法及び条件は特に限定されないが、表面の温度が50℃以下となるまで、強制的あるいは半自然的に冷却するのが望ましい。
【０００８】
本発明においては、上記の如き水分付与処理した多孔性含水小麦粉食品の嵩を減少させる工程を行う。
ここで、嵩の減少率は、上記多孔性含水小麦粉食品の種類、即ち内部空間容積と復元力との兼ね合いにより一律には規定できないが、一般的には加熱処理後の半製品又は製品の１に対して0.1 〜0.9 （体積比）の範囲であり、本発明の目的（流通、保管における経費削減）からすれば、減少率が大きいほど好ましく、0.5 以下が効果的である。要は、後記する再加熱により嵩が復元する程度まで、圧縮することが肝要である。
本発明においては、この圧縮工程を、環境湿度が40％RH以上の条件下で行うことを特徴とする。好ましい環境湿度は50％RH以上である。環境湿度が40％RH未満では、パンにひび割れが生じる場合があり、復元性が低下する。
また、温度条件は復元に影響がない限り特に限定されないが、50℃以下、好ましくは35℃以下である。
この多孔性含水小麦粉食品の嵩を減少させる工程の具体的手段としては、機械的圧縮等が挙げられ、具体的には、プレス機による加圧圧縮や、可撓性包材中に密封しておき中を減圧することによる圧縮（真空パック方式）が挙げられ、特に真空パック方式は保存や運搬の面では便利で好ましい。
本発明においては、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の前または後に該食品を包装する工程を含むことができる。この包装の工程は、常法の技術により行われるが、前記の如き真空圧縮包装によれば、圧縮と同時に包装も可能である。尚、当然のことながら、これに限らず包装は圧縮の後でも可能である。又、品質維持のために、窒素、炭酸ガス等の単一または混合ガスを充填しながら包装しても良い。又、凍結工程を含む場合には、解凍しないうちに包装するのが望ましい。
本発明では、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の後あるいは同時に多孔性含水小麦粉食品を冷凍または冷蔵処理する工程、好ましくは冷凍工程を設けるのが好ましい。これにより、嵩を減少させた多孔性含水小麦粉食品をそのままの形態で保存することが可能であると共に保存性も優れたものとなる。
【０００９】
次いで、嵩を減少させた多孔性含水小麦粉食品を、必要により保存、運搬等の流通過程におき、販売店、外食産業店または家庭にて、再加熱し、嵩を復元させる。本発明における再加熱手段は、該食品を内部振動させることにより発熱を起こすもので、具体的には電子レンジとして知られるマイクロ波が挙げられる。その他の再加熱手段も用いることは可能であり、例えば乾式手段としてオーブンレンジやトースター、湿式手段として蒸し器等が挙げられる。
ここで、再加熱処理による嵩の復元率は、加熱処理後の１に対して0.5 〜2.0 （体積比）程度である。
【００１０】
【発明の効果】
このようにして、本発明の技術によれば、焼成後、所望により表層部に水を含ませる工程を行い、次いで適正環境湿度下での圧縮を行うことにより、焼成多孔性含水小麦粉食品の特徴である香ばしさを逃さず、生産性も良く、復元性も良好であり、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するパン類等を提供することができる。
【００１１】
【実施例】
以下、実施例により本発明を更に具体的に説明する。
実施例１
下記の各成分を配合し、混捏後、28℃で40分醗酵、40ｇに分割、ベンチタイムを15分とった後、成型し、37℃、湿度85％で30分ホイロ後焼成し、比容積5.10（cm3/g）、高さ５（cm）のロールパンを製造した。
ロールパンの配合
強力粉 100.0 重量部
イースト 2.0 〃
イーストフード 0.1 〃
砂糖 8.0 〃
食塩 1.8 〃
脱脂粉乳 3.0 〃
ショートニング 5.0 〃
モノグリセリド 0.3 〃
水 60.0 〃
得られた表層温度80℃のロールパン（36ｇ）を−５℃の条件で15分間冷却した後、温度25℃、湿度60％RHの環境下でロールパンを圧縮プレス板にはさんで、パンの高さが1.25（cm）（初期の高さの１／４）となるまで５秒（圧縮速度7.5 （mm／秒））で圧縮、その状態で（圧縮後３分以内に）−40℃の冷凍庫に入れ１時間保持した。次に、圧縮成型されたロールパンをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後、密封包装した。この比容積2.00（cm3/g)に圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１２】
実施例２
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で15分間冷却した後、刷毛により水をクラスト重量の30％塗布し、ロールパンのクラスト表面に水分を付与した。次に、温度25℃、湿度60％の環境下でロールパンを圧縮プレス板にはさんで、実施例１と同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１３】
実施例３
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で15分間冷却した後、温度20℃、湿度85％RHの条件で１時間冷却し、ロールパンのクラスト表面にクラスト重量の30％の水分を付与した。次に、温度25℃、湿度70％の環境下でロールパンを圧縮プレス板にはさんで、実施例１と同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１４】
実施例４
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で15分間冷却した後、90℃の蒸し器で５分間蒸してロールパンのクラスト表面にクラスト重量の30％の水分を付与した。次に、温度25℃、湿度80％の環境下でロールパンを圧縮プレス板にはさんで、実施例１と同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１５】
比較例１
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で15分間冷却した後、刷毛により水をクラスト重量の30％塗布し、ロールパンのクラスト表面に水分を付与した。次に、温度25℃、湿度30％の環境下でロールパンを圧縮プレス板にはさんで、実施例１と同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１６】
比較例２
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で15分間冷却した後、水分付与を行わず、温度25℃、湿度30％の環境下でロールパンを圧縮プレス板にはさんで、実施例１と同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−20℃の冷凍庫に保存した後取り出し、電子レンジで40秒加熱した。
【００１７】
この再加熱されたロールパンについて、外観、風味、食感を５名の専門パネラーにより、◎（優れていると感じた）、○（良好であると感じた）、△（やや劣ると感じた）、×（非常に劣ると感じた）の４段階で評価し、その平均的意見を示した。又、復元性を評価した。結果を表１に示す。
【００１８】
【表１】
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing porous hydrated wheat flour foods such as breads. Specifically, the present invention relates to a compressed porous hydrous wheat flour food that reduces the bulk after baking and restores the bulk by reheating after storage, and relates to a technique for improving the flavor, texture, and productivity at that time.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been stored at room temperature, refrigerated or frozen, and then heated and consumed using a microwave oven or the like at a store or restaurant industry store. Increasing supply to consumers.
The inventors of the present invention tried to reduce costs in the distribution and storage of bakery products, etc., and conducted earnest studies to provide bakery products having a taste close to fresh at any time in sales outlets, restaurants, and homes. As a result, after manufacturing bakery products etc. once by means of baking, etc., pay attention to the technology to reduce the bulk, restore the bulk by reheating after storage, and with porous water-containing wheat flour food that reduced the bulk after heat treatment Thus, the inventors have completed an invention relating to porous water-containing wheat flour food having the characteristic of restoring its bulk by reheating, and have filed a patent application (Japanese Patent Application No. 7-53925). In the case of such a compressed decompression bread, the restorability at the time of range up is very important together with the texture and flavor.
[0003]
[Means for Solving the Problems]
As a result of studying the restoration property of the above-mentioned compression decompression pan, the present inventors have found that when compressed under normal conditions, the pan may be cracked, resulting in a reduction in restoration property and a decrease in appearance (during compression and restoration). It turned out to be the cause of.
[0004]
Therefore, as a result of intensive investigations aimed at further improving the quality and texture of porous water-containing wheat flour foods such as compressed decompression bread, and the resilience, the present inventors have investigated the environmental humidity during compression. It has been found that it is effective to set the value to a certain value or more, and the present invention has been completed.
That is, the present invention reduces the bulk of the food by compressing the porous hydrous wheat flour food cooled after baking or semi-baking under a condition where the environmental humidity is 40% RH or more. It is a manufacturing method of the porous water-containing flour food which has the characteristics.
In the present invention, it is more preferable to perform a step of adding water to the surface layer portion of the porous hydrated wheat flour food before the step of compressing under the condition that the environmental humidity is RH 40% or more.
According to the present invention as described above, after baking, if desired, a step of adding water to the surface layer portion is performed, and then compression under appropriate environmental humidity is performed, whereby the fragrance characteristic of the baked porous water-containing flour food is obtained. , No cracks and good restoration.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the manufacturing method of the porous water-containing flour food of the present invention will be described in detail.
First, the porous water-containing wheat flour food referred to in the present invention specifically includes breads such as bread, cupe bread, roll bread, croissant and ampan bread; cakes such as sponge cake, pound cake and hot cake; Manju such as man; confectionery such as donut, pie, and castella. The porous hydrous flour food used in this case is a food having a relatively high moisture content and a relatively large internal space volume among the 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 material having a space volume of 10% or more. Those having a relatively low moisture content and a relatively small internal space volume such as cookies and biscuits have almost no bulk restoring force, and are excluded from such compression techniques.
The porous water-containing wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, egg, fat, sugar, milk components, fragrance, emulsifier, etc. Is not particularly limited.
The porous water-containing wheat flour food product is a semi-finished product or product by heat treatment such as baking, frying or steaming. Here, taking breads as an example, in general, once baked and made into a product, the following treatment is applied. Alternatively, it may be completely fired at the same time during reheating for restoring the bulk to form a product.
[0006]
In the present invention, the porous water-containing wheat flour food after baking or semi-baking is characterized by being compressed under an appropriate environmental humidity. Prior to this step, water is applied to the surface layer portion of the porous water-containing wheat flour food. It is preferable to perform the step of inclusion for improving the recoverability.
Specific means for including water includes direct application of water (application by brush or roller), immersion in water, and spraying of water (spraying by spraying or the like).
Water can also be included by cooling under high humidity. Here, under high humidity, it is 60% RH or more, preferably 75% RH or more, and the temperature condition is not particularly limited as long as it does not affect the restoration, but until the surface temperature becomes 50 ° C. or less, 6 It is preferable to cool within a time.
It is also effective to use steam, and it is generally preferable to use a steamer and perform the heating steam treatment for about 1 to 20 minutes.
When water is included by the above means, the amount of water to be included is preferably 10% or more of the dry weight of the surface layer portion (crust) of the porous water-containing wheat flour food in order to obtain the effects of the present invention. In this case, there is no particular upper limit, but it is a matter of course that adding too much water leads to a decrease in appearance, texture, etc., so it is not more than twice the dry weight of the surface layer (crust), preferably 25 It is desirable to keep it below%.
If the amount of water to be included is expressed by another method, it is preferable to include about 0.005 to 1 g of water, more preferably 0.005 to 0.05 g of water per 10 cm 2 of the surface layer (crust).
Furthermore, when water is included by the above-mentioned means, the effect of suppressing cracks can be amplified by homogenizing the water localized inside by rolling to the whole porous water-containing wheat flour food. The rolling method is not particularly limited as long as it is a means capable of applying a centrifugal force to the porous water-containing wheat flour food. For example, there is a method in which the food is rolled in a drum type rolling machine.
[0007]
In the present invention, water is included in the surface layer portion of the porous hydrous flour food after baking or semi-baking using means such as direct application of water, immersion in water, spray of water, and steam. If a step of cooling the porous water-containing wheat flour food is provided before the step is performed, it is preferable to provide the step because compression molding is facilitated.
Although the method and conditions are not particularly limited, it is desirable to cool it forcibly or semi-naturally until the surface temperature becomes 50 ° C. or lower.
[0008]
In this invention, the process of reducing the volume of the porous water-containing wheat flour food which carried out the water | moisture-content process as mentioned above is performed.
Here, the reduction rate of the bulk cannot be uniformly defined by the type of the porous water-containing wheat flour food, that is, the balance between the internal space volume and the restoring force, but in general, it is 1 of the semi-finished product or the product after the heat treatment. In contrast, in the range of 0.1 to 0.9 (volume ratio), in view of the object of the present invention (reduction of expenses in distribution and storage), a larger decrease rate is 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.
In the present invention, this compression step is performed under a condition where the environmental humidity is 40% RH or more. A preferable environmental humidity is 50% RH or more. If the environmental humidity is less than 40% RH, cracks may occur in the bread, resulting in poor restoration.
The temperature condition is not particularly limited as long as it does not affect the restoration, but it is 50 ° C. or less, preferably 35 ° C. or less.
Specific means of the step of reducing the volume of the porous water-containing wheat flour food include mechanical compression and the like, specifically, pressure compression with a press machine and sealing in a flexible packaging material. Examples include compression (vacuum packing method) by reducing the pressure inside the container, and the vacuum packing method is particularly convenient and preferable in terms of storage and transportation.
In this invention, the process of packaging this foodstuff before or after the process of reducing the volume of the heat-processed porous water-containing wheat flour foodstuff can be included. This packaging process is performed by a conventional technique. According to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. Of course, the present invention is not limited to this, and packaging is possible even after compression. In order to maintain the quality, packaging may be performed while filling a single or mixed gas such as nitrogen or carbon dioxide. When a freezing step is included, it is desirable to pack the product before thawing.
In the present invention, it is preferable to provide a step of freezing or refrigeration of the porous hydrous flour food, preferably a freezing step after or simultaneously with the step of reducing the bulk of the heat-treated porous hydrous flour food. Thereby, it is possible to preserve the porous water-containing wheat flour food having a reduced volume in the form as it is, and the preservation property is also excellent.
[0009]
Subsequently, the porous hydrous wheat flour food with reduced bulk is placed in a distribution process such as storage and transportation as necessary, and reheated at a store, a restaurant industry store or at home to restore the bulk. The reheating means in the present invention generates heat by internally vibrating the food, and specifically includes a microwave known as a microwave oven. Other reheating means can also be used, for example, a microwave oven or toaster as a dry means, and a steamer as a wet means.
Here, the restoration rate of the bulk by the reheating treatment is about 0.5 to 2.0 (volume ratio) with respect to 1 after the heat treatment.
[0010]
【The invention's effect】
Thus, according to the technique of the present invention, after baking, if necessary, a step of adding water to the surface layer part is performed, and then compression under appropriate environmental humidity is performed, whereby characteristics of the fired porous water-containing wheat flour food are obtained. It is possible to provide breads and the like having a taste close to freshly baked at any time in a store, a restaurant industry store, or a home.
[0011]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Example 1
After mixing, after mixing, fermented at 28 ° C for 40 minutes, divided into 40 g, took a bench time of 15 minutes, molded, then baked after proofing at 37 ° C and 85% humidity for 30 minutes, specific volume A roll of 5.10 (cm 3 / g) and a height of 5 (cm) was produced.
Rolled bread mix 100.0 parts by weight yeast 2.0
East food 0.1 〃
Sugar 8.0 〃
Salt 1.8 〃
Skim milk powder 3.0 〃
Shortening 5.0 〃
Monoglyceride 0.3 〃
Water 60.0 〃
The obtained bread roll (36 g) having a surface temperature of 80 ° C. was cooled for 15 minutes at −5 ° C., and then sandwiched between compression press plates in a temperature 25 ° C. and humidity 60% RH environment. Compressed at 5 seconds (compression speed 7.5 (mm / second)) until the length reaches 1.25 (cm) (1/4 of the initial height), in that state (within 3 minutes after compression) -40 ° C freezer And kept for 1 hour. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after nitrogen gas replacement, hermetically packaged. This bread roll compression-molded to a specific volume of 2.00 (cm 3 / g) was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0012]
Example 2
A roll pan obtained by baking under the same conditions as in Example 1 was cooled for 15 minutes at −5 ° C., and then 30% of the crust weight was applied with a brush to impart moisture to the crust surface of the roll pan. Next, the same compression, freezing, and packaging processes as in Example 1 were performed with a roll bread sandwiched between compression press plates in an environment of a temperature of 25 ° C. and a humidity of 60%. This compression-molded roll was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0013]
Example 3
The roll obtained by baking under the same conditions as in Example 1 was cooled for 15 minutes under the condition of −5 ° C., then cooled for 1 hour under the conditions of temperature 20 ° C. and humidity 85% RH. 30% moisture was applied. Next, the same compression, freezing, and packaging processes as in Example 1 were performed with a roll bread sandwiched between compression press plates in an environment of temperature 25 ° C. and humidity 70%. This compression-molded roll was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0014]
Example 4
The roll obtained by baking under the same conditions as in Example 1 was cooled for 15 minutes at −5 ° C., and then steamed for 5 minutes in a 90 ° C. steamer to give 30% of the crust weight to the crust surface of the roll. . Next, the same compression, freezing, and packaging processes as in Example 1 were performed with a roll bread sandwiched between compression press plates in an environment of a temperature of 25 ° C. and a humidity of 80%. This compression-molded roll was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0015]
Comparative Example 1
A roll pan obtained by baking under the same conditions as in Example 1 was cooled for 15 minutes at −5 ° C., and then 30% of the crust weight was applied with a brush to impart moisture to the crust surface of the roll pan. Next, the same compression, freezing, and packaging processes as in Example 1 were performed with a roll bread sandwiched between compression press plates in an environment of temperature 25 ° C. and humidity 30%. This compression-molded roll was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0016]
Comparative Example 2
A roll bread obtained by baking under the same conditions as in Example 1 was cooled for 15 minutes under the condition of −5 ° C., and then no moisture was applied, and the roll bread was used as a compression press plate in an environment of temperature 25 ° C. and humidity 30%. The same compression, freezing, and packaging processes as in Example 1 were performed. This compression-molded roll was stored in a freezer at −20 ° C. for 1 month and then taken out and heated in a microwave oven for 40 seconds.
[0017]
About this reheated bread roll, the appearance, flavor, and texture were judged by 5 expert panelists as ◎ (feeling excellent), ○ (feeling good), △ (feeling somewhat inferior) , X (feeling very inferior) was evaluated on a four-point scale, and the average opinion was shown. In addition, restoreability was evaluated. The results are shown in Table 1.
[0018]
[Table 1]
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18048296A JP3642883B2 (en) | 1996-07-10 | 1996-07-10 | Bread production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18048296A JP3642883B2 (en) | 1996-07-10 | 1996-07-10 | Bread production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1023857A JPH1023857A (en) | 1998-01-27 |
| JP3642883B2 true JP3642883B2 (en) | 2005-04-27 |
Family
ID=16084004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18048296A Expired - Fee Related JP3642883B2 (en) | 1996-07-10 | 1996-07-10 | Bread production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3642883B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005107480A1 (en) * | 2004-05-07 | 2005-11-17 | Mayekawa Mfg. Co., Ltd | Method of freeze storing baked food and apparatus therefor |
-
1996
- 1996-07-10 JP JP18048296A patent/JP3642883B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1023857A (en) | 1998-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3642883B2 (en) | Bread production method | |
| JP3583549B2 (en) | Method for producing porous wet flour food | |
| JP3507316B2 (en) | Method for producing porous wet flour food | |
| JP3662360B2 (en) | Porous hydrous flour food | |
| JP3642926B2 (en) | Method for producing porous hydrous flour food | |
| JP3426822B2 (en) | Method for producing porous water-containing flour food | |
| JPH09163918A (en) | Production of water-containing porous wheat flour food | |
| JP3046538B2 (en) | Method for producing porous wet flour food | |
| JP3505385B2 (en) | Method for producing porous wet flour food | |
| JP3621549B2 (en) | Method for producing porous hydrous flour food | |
| JP3665180B2 (en) | Bread production method | |
| JP3617746B2 (en) | Method for producing porous hydrous flour food | |
| JP3638699B2 (en) | Method for producing porous hydrous flour food | |
| JP3787003B2 (en) | Method for producing porous hydrous flour food | |
| JPH10262543A (en) | Production of porous water-containing wheat flour food | |
| JP3561097B2 (en) | Bakery products | |
| JPH10327740A (en) | Topping composition | |
| JP3638698B2 (en) | Method for producing porous hydrous flour food | |
| JP3609555B2 (en) | Method for producing porous hydrous flour food | |
| JP3405869B2 (en) | Bakery products and coating agents for bakery products | |
| JPH1084844A (en) | Porous water-containing wheat flour food | |
| JP3507293B2 (en) | Method for producing porous wet flour food | |
| JP3617737B2 (en) | Frozen bread suitable for microwave heating and method for producing the same | |
| JP3686236B2 (en) | Compression pan suitable for microwave heating | |
| JPH09224555A (en) | Production for porous wet flour food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20040409 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040420 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040614 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20050125 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20050126 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080204 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090204 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100204 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100204 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110204 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120204 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120204 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130204 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140204 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |