JP5875061B2 - Baking method of melon bread using frozen dough - Google Patents

Description

  The present invention relates to a method for baking melon bread using frozen dough.

Melon bread is manufactured by coating an inner dough made of bread dough with an epithelial dough made of cookie dough.
A typical melon bread is manufactured by coating a sheet-like epithelial fabric on a lump-shaped inner fabric by hand or machine and then taking a proof and baking.
For example, wrapping a spherical cake bread dough with a biscuit dough that is formed in a circular shape, then adding a patterned streak to the surface, and finally fermenting it with a proofer at 38 ° C and 85% relative humidity, and baking it in an oven at 210 ° C for 13 minutes A manufacturing method is known (see, for example, Patent Document 1).
Since the work of manually covering the epithelial fabric requires skill and poor work efficiency, a method of integrating the epithelial fabric with the inner fabric using dry proofing has been attempted without relying on manual work. After placing a separately formed skin dough on the inner dough, take a dry proofer with a humidity of 50-65%, and then bake it, so that the inner dough and the epithelial dough are integrated. Manufacture of melon bread A method is known (see, for example, Patent Document 2).
In the case of using frozen dough, a method is known in which a hard epithelial dough is placed on the inner dough in the frozen state and coated on the inner dough using the fact that the epithelial dough is thawed and softened during the proofing (see, for example, Patent Document 3). ).

JP 2002-306005 A JP-A-4-262732 JP 2006-121959 A

  An object of the present invention is to provide a baking process capable of obtaining a melon bread in which an epithelial fabric and an inner fabric are integrated efficiently without requiring a proofing process.

As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention do not require a proofing process by performing heating in the baking process of frozen melon bread dough in two stages, and the epithelial dough and the inner dough are integrated. As a result, the inventors have found that a melon bread can be obtained.
Therefore, in the present invention, after the melon bread dough covered with the epithelial dough is frozen and put in a baking apparatus in a frozen state, it is heated at 90 ° C. or more and 110 ° C. or less for 5 minutes or more and 15 minutes or less, and then continues. This is a method for producing melon bread, which is heated at 160 ° C. or more and 200 ° C. or less for 15 minutes or more and 20 minutes or less.

  By performing the heating temperature in the baking step in two stages, a melon bread in which the epithelial fabric and the inner fabric are integrated can be manufactured without requiring a proofing process.

Hereinafter, the present invention will be described in detail.
The melon bread of the present invention refers to bread produced by coating the inner dough with epithelial dough.
The epithelium dough that can be used is not particularly limited as long as it is a dough used in conventional melon bread called biscuit dough or cookie dough.
For example, an epithelial fabric can be obtained by the following method.
60 parts by weight of sugar and 0.5 parts by weight of salt are added to 30 parts by weight of margarine that has been returned to room temperature, mixing is performed for 2 minutes at low speed and for 2 minutes at medium speed, and then 15 parts by weight of egg is added thereto and mixed for 4 minutes at medium speed. To this, 80 parts by weight of strong powder, 20 parts by weight of weak flour, and 15 parts by weight of water are added and mixed at low speed for 1 minute and medium speed for 1 minute to prepare a dough.
The obtained dough is divided into arbitrary weights, rounded, and cut into a sheet having a thickness of 4 mm to 10 mm.
If the thickness of the epithelial fabric is less than 4 mm, the epithelial fabric becomes thin after firing, and if it exceeds 10 mm, the lower fabric tends to be crushed by the weight of the epithelial fabric.
The shape of the epithelial fabric may be appropriately selected depending on the shape of the inner fabric to be coated, and examples thereof include a circle, an ellipse, a square, and a rectangle.

The inner fabric that can be used in the present invention can be used without particular limitation as long as it is an inner fabric that is used in a conventional method for producing a melon bread.
For example, fermented doughs such as bread dough, confectionery bread dough, sweet roll dough, Danish dough, hard roll dough, English muffin dough, rice flour bread dough, and rye bread dough can be used.
Moreover, the dough which wrapped the koji, flower paste, etc. with these dough, the dough which kneaded raisins etc. in these dough can be used as needed.
In this invention, although a baking process is performed in two steps, Danish dough is preferable at the point of pot elongation.
Examples of the method for obtaining the inner fabric that can be used in the present invention include the following methods.
Add 10 parts by weight of sugar, 2 parts by weight of salt, 5 parts by weight of skim milk powder, 8 parts by weight of raw yeast, and 52 parts by weight of water to 100 parts by weight of strong powder, mix for 3 minutes at low speed for 3 minutes, and add 10 parts by weight of margarine. Mix for 2 minutes at low speed and 5 minutes at high speed.
After that, the floor time is taken for 20 minutes, and 40% by mass of oil / fat against the fabric is rolled into the fabric, folded and stretched to be divided into arbitrary weights, which are cut into a sheet shape having a thickness of 3 mm or more and 10 mm or less and formed into a spherical shape. .

The frozen melon bread dough of the present invention is prepared by coating the inner dough with an epithelial dough and then freezing it.
The forming method is not particularly limited, and a conventional method for forming melon bread dough can be used.
As the freezing method, since the dough is not dripped, quick freezing is preferable.

In the present invention, the frozen melon bread dough is baked by putting it in a baking apparatus in a frozen state without taking a proof.
Usually, in the case of baking frozen melon bread dough, a proofing process is required. For example, in Patent Document 3, “A proofing is 32 ° C Rh 50-60% for 50 to 80 minutes, and baking is about 200 ° C in an oven. As it is stated, “It takes about 10 minutes”, it takes about 1 hour.
In the present invention, since a proofing process before firing is not required, work efficiency is good.
In the baking step of the present invention, the heating temperature is set to two stages, and after heating at 90 ° C. to 110 ° C. for 5 minutes to 15 minutes, the heating is continuously performed at 160 ° C. to 200 ° C. for 15 minutes to 20 minutes. .
When the heating temperature and the heating time are out of the range of the present invention, the epithelial fabric and the inner fabric are separated, and a melon bread in which the epithelial fabric and the inner fabric are integrated cannot be obtained. Therefore, the balance between the heating temperature and the heating time is important.
The apparatus used for baking is not particularly limited as long as the temperature can be adjusted. For example, an oven for baking bread having a temperature adjusting function can be used.
In the present invention, melon bread in which the epithelium dough and the inner dough are integrated can be manufactured by making the heating in the baking process into two stages with limited baking temperature and baking time, and the product volume and texture of the obtained melon bread are also good. It is.
In addition, the baking process of this invention means the process after putting baking in a baking apparatus until baking is completed and the baking dough is taken out.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Preparation of epithelial fabric]
Powerful flour 20 parts by weight thin flour 80 quality both parts sugar 60 parts by weight salt 0.5 parts by weight expansive agent 2.5 parts by weight margarine 30 parts by weight egg 15 parts by weight water 15 parts by weight Combine margarine, sugar and salt for 1 minute at low speed and 2 minutes at medium speed, then add eggs and mix for 4 minutes at medium speed, then add flour, swelling agent and water to this and mix at low speed for 1 minute and medium speed for 1 minute. did.
The soot temperature was 20 ° C to 22 ° C.
This dough was divided into 30 g and stretched into a circle having a thickness of 5 mm.

[Preparation of inner fabric]
Powerful flour 100 parts by weight Salt 2 parts by weight Sugar 10 parts by weight Yeast 8 parts by weight Nonfat dry milk 2 parts by weight Margarine 10 parts by weight Water 52 parts by weight Using the above-mentioned raw materials other than margarine, low speed 2 minutes, high speed 3 minutes Mixing was performed, margarine was added, and mixing was performed at low speed for 2 minutes and at high speed for 5 minutes to obtain a front dough.
After taking the floor time for 20 minutes at 18 ° C. and 80% humidity, roll the previous dough into 40% by mass of margarine as a fold-in oil and fat, and use a sheeter to fold the dough (four folds × three folds × 3 (Fold) After forming 36 layers, it was stretched and formed into a 4 mm thick sheet.
This dough was divided into 45 g and formed into a ball shape to obtain an inner dough.

The inner dough was covered with the epithelial dough and rapidly frozen at −30 ° C. to prepare a frozen melon bread dough.
The frozen melon bread dough was placed in an oven in a frozen state and heated at 100 ° C. for 10 minutes, then heated at 180 ° C. for 20 minutes and taken out of the oven to obtain melon bread.
In the obtained melon bread, the epithelium and inner dough were integrated, the volume was high, and the texture was good.

Claims (1)

The frozen melon bread dough covered with epithelial dough is placed in a frozen state in a baking apparatus and heated at 90 ° C. or higher and 110 ° C. or lower for 5 minutes or longer and 15 minutes or shorter, and subsequently 160 ° C. or higher and 200 ° C. or lower. The manufacturing method of the melon bread which heats for 15 minutes or more and 20 minutes or less by this.