JP6014916B2 - Preparation method of food containing cereal flour and dough containing cereal flour in microwave heating bag-like container - Google Patents

Description

  The present invention relates to a method for producing a cereal flour-containing food produced by fermenting a cereal-derived powder after fermentation with a fermenting microorganism, and a microwave heating bag that generates heat by receiving microwaves irradiated from a microwave oven Related to a dough containing grain flour in a container.

  With the westernization of eating habits, bread occupies an important position as a staple food in Japan. For breads, for example, flour or other cereal-derived flour, water, fermented microorganisms such as yeast (bread yeast), salt, butter, sugar, and other dough ingredients are added as appropriate and kneaded (powder and liquid are added and kneaded. ) To make bread dough, ferment, and baked.

  In consideration of the distribution of bread dough, the bread dough is stored frozen in order to maintain the quality of the bread dough over a long period of time. In this case, the frozen bread dough is thawed at a store or the like, and then baked in an oven for several tens of minutes. In addition, bread dough is semi-baked in an oven and frozen before being frozen. In this case, the frozen semi-baked bread dough is again baked in an oven at a store or the like.

On the other hand, in frozen foods such as pizza using cereal-derived powder as a dough raw material, cooking is performed in a microwave oven in a state of being stored in a tray made of microwave-heated paper (for example, Patent Document 1). . According to this method, after cooking with a microwave oven, baked foods such as pizza can be obtained.
At the bottom of the paper tray main body, a microwave heat generating layer is provided on the surface of a sheet-like base material, and a susceptor in which a paper base material is laminated on the microwave heat generating layer is inserted.

Japanese Patent No. 4211543

  With the recent spread of microwave ovens, many cooked foods (pre-cooked foods) suitable for the convenience of microwave ovens that can be operated easily and can be cooked easily in a short time are on the market. For example, pizza, which is a frozen food housed in a microwave-heated paper tray described in Patent Document 1, is a frozen dough. Any food that can heat the baked dough in a frozen state in a microwave oven can be served with sufficient time even during a busy breakfast. As described above, the frozen food described in Patent Document 1 can easily provide the baked food simply by heating the baked dough with a microwave oven, but on the other hand, the baked food obtained when baking the unbaked dough raw material. The flavor of the stand was inferior.

Baked foods such as bread and pizza usually have a baked color on the surface, and if the surface has an appropriate baked color, the food is excellent in appearance, texture and flavor.
The microwave oven uses the frictional heat generated by the vibration of water to heat, so the surface and the inside of the dough can be heated almost uniformly, but the surface of the dough is moderately baked like when cooking in an oven. If it tries to attach, the surface and the inside of the dough will be heated almost uniformly, so it will proceed in the direction of drying and hardening, the inside will be burnt and the soft feeling inside will be lost, and the preferred baked food will be It is difficult to get. Therefore, when making a baked food, baking cooking from an unbaked dough raw material was not performed by the microwave oven. If the unbaked dough raw material is baked and cooked with a microwave oven, it can only be heated to such an extent that it does not burn, and it is difficult to give a baked color (burnt) only to the surface of the baked food.

  Accordingly, an object of the present invention is to produce a cereal flour-containing food that can be easily and quickly produced by baked unbaked cereal flour-containing dough using a microwave oven, and microwave heating. The object is to provide a dough containing cereal flour in a bag-like container.

In order to achieve the above object, the first characteristic means of the method for producing a cereal flour-containing food according to the present invention is to produce at least cereal flour and fermentation in order to produce a cereal flour-containing food by baking unbaked cereal flour-containing dough. A dough preparation process for producing the dough containing cereal powder by kneading dough raw materials containing microorganisms, a forming process for forming the dough containing cereal powder, a fermentation process for fermenting the dough containing the cereal powder, and fermented An indeterminate microwave heating bag-like container having a heating part having a microwave heating element that generates heat by receiving microwaves, and that can surround the grain flour-containing dough by the heating part. filled, a part of the flour-containing dough sealed contact or in close proximity to the heat generating portion, porosity volume of the fermented flour containing dough was divided by the volume of the void of the microwave heating bag-shaped container And filling and sealing steps are set to be 0.67 to 1.63, cereal flour to unfired irradiating the microwave to the microwave heating bag-like container which accommodates the flour-containing dough The contained dough is baked, and the indefinite microwave heating bag-like container has a microwave heating step that can be easily deformed at the time of baking .

  The microwave heating element is a member that generates heat by generating an eddy current by receiving microwaves irradiated from a microwave oven, for example, and generating Joule heat. Therefore, if the flour-containing dough after fermentation is filled in a microwave heating container so as to be surrounded by a heating part equipped with a microwave heating element, and in this state the microwave is applied to the flour containing dough, Unbaked grain flour-containing dough can be efficiently heated and fired.

  When the cereal powder-containing dough is filled in a microwave heating bag-like container, a part of the cereal powder-containing dough can be brought into close contact with or close to the heating portion. If microwaves are irradiated in this state to heat the heat generating part, the temperature of the heat generating part is directly transmitted to the unbaked grain flour-containing dough that is in close contact with the heat generating part, and also close to the heat generating part. Since the temperature of the heat generating portion is easily transmitted to the unbaked grain powder-containing dough, heat can be efficiently transferred to the surface and inside of the unbaked grain powder-containing dough. Since the cereal powder-containing dough is surrounded by the irregular microwave heating bag-like container, an appropriate gap is easily formed between the cereal powder-containing dough and the microwave heating bag-like container. Therefore, the surface of the grain flour-containing dough can be appropriately fired, and a fired food excellent in appearance, texture (crispy feel) and flavor can be produced.

  In addition, since the inside of the unbaked grain flour-containing dough can be heated and baked by heat transfer from the heat generating part and irradiated microwaves, the oven for baking to transfer heat from the surface of the dough to the inside Compared to the case, the time required for firing can be greatly reduced. For example, if the inside of the cereal flour-containing dough is heated and baked to such an extent that it does not burn, the inside of the cereal flour-containing dough can be baked in a soft state, and the surface of the cereal flour-containing dough has an appropriate baking color Can be attached.

  In this means, after performing the molding process to mold the dough containing cereal flour, and performing the fermentation process to ferment the formed dough containing cereal flour, it is filled into an irregular microwave heating bag container that can surround the dough containing cereal flour doing. Grain powder-containing dough that has expanded to some extent after the fermentation process has a shape close to the shape of the food containing grain flour. Even if such cereal flour-containing dough is filled in a bag-like container and baked, the shape of the bag-like container can be easily deformed as the shape of the cereal flour-containing dough changes (further expands). hard.

  If the microwave heating bag-shaped container is a box-shaped container instead of a bag-shaped container, and the shape change of the grain flour-containing dough occurs, the shape is regulated to the shape of the box-shaped container.

However, in this means, since the shape of the cereal powder-containing food is not restricted to the microwave heating bag-like container, the rough shape of the formed cereal powder-containing dough can be maintained even after baking.
Therefore, by using an irregular microwave heating bag-like container like this means, a microwave heating bag-like container can be easily formed along the surface of an irregular shaped grain flour-containing food such as croissant or butter roll. Since the surface of the food containing cereal powder and the microwave heating bag-like container can be deformed and brought into close contact with each other, the surface of the cereal powder containing food is appropriately baked and various shapes of cereal powder excellent in appearance Containing food can be prepared.

  In addition, in this means, a baked baked food can be prepared simply and in a short time by simply putting it in a microwave oven and irradiating it with microwaves. Can be provided.

Moreover, since this method can produce a baked food from the state of the dough simply by putting it in a microwave oven and irradiating it with microwaves, anyone can easily carry it out. Furthermore, since a baked food can be produced from the state of the dough in a short time, the unbaked grain powder-containing dough may be heated by microwaves as much as necessary on the spot. Therefore, for example, since the required number is unknown, it is not necessary to prepare a large number of baked foods in advance, and waste of surplus baked foods can be avoided.
Further, in this means, the void ratio obtained by dividing the volume of the fermented grain flour-containing dough by the void volume of the microwave heating bag-like container is obtained. At this time, if the obtained value is 0.67 to 1.63, the degree of adhesion between the cereal flour-containing dough and the microwave heating bag-like container can be appropriately set. By setting the porosity in this way, it is possible to give an excellent baked color to the surface of the grain-containing food. Moreover, the ratio of the baked color given to the surface of a grain flour containing foodstuff can be adjusted with the grade of the porosity.

  The second characteristic means of the method for producing a cereal flour-containing food according to the present invention is that the microwave heating bag-like container is decompressed in the filling and sealing step.

  According to this means, it is possible to increase the degree of adhesion between the grain flour-containing dough and the microwave heating bag-like container by depressurizing the microwave heating bag-like container. Thereby, the ratio of the baked color given to the surface of a grain flour containing foodstuff can be adjusted with the grade of pressure reduction.

The third characteristic means of the method for producing a cereal powder-containing food according to the present invention is that the frozen cereal powder-containing dough is baked in the microwave heating step.

According to this means, since the activity of the fermentation microorganisms can be stopped by freezing the grain flour-containing dough, the fermentation can be stopped. In view of the distribution of the cereal powder-containing dough, the quality of the cereal powder-containing dough can be maintained over a long period of time by freezing the cereal powder-containing dough.
And by baking the frozen cereal flour-containing dough, the baked food can be made in a short time by a microwave oven without thawing the cereal flour-containing dough, thus saving labor and time for thawing And can simplify the process of producing a food product containing grain flour.

Characteristic feature of the microwave heating bag shaped container filled cereal flour containing dough in accordance with the present invention is a green cereal flour containing dough that is fermented by kneading a dough material comprising at least flour and fermenting microorganisms, microwave It has a heating part with a microwave heating element that generates heat by receiving it, and is provided with a filling part that fills the dough containing grain flour, and fills an irregular microwave heating bag-like container that can be easily deformed during baking A portion of the grain flour-containing dough in close contact with or in close proximity to the heat generating portion, and the porosity obtained by dividing the volume of the fermented grain powder-containing dough by the void volume of the microwave heating bag-like container Is configured to be 0.67 to 1.63 .

  According to this configuration, the cereal flour-containing dough can be distributed in a state of being accommodated in the microwave heating bag-like container. Therefore, in this configuration, the microwave heating bag-like container can be used as a holding container for storing the grain powder-containing dough during distribution, and the state as it is during distribution when the grain powder-containing dough is stored in the microwave heating bag-like container is used. Since it can be fired by irradiation with microwaves, it can be handled easily.

It is a flowchart which shows the outline | summary of the preparation methods of the grain flour containing foodstuff of this invention. It is a figure which shows the outline | summary of a microwave exothermic bag-like container. It is sectional drawing which shows the outline | summary of a heat-emitting part (microwave heat generating body). FIG. 3 is a photographic diagram showing the appearance of a microwave heating bag-like container of Example 1. 6 is a photographic diagram showing the appearance of a microwave heating bag-like container of Example 2. FIG. 6 is a photographic diagram showing the appearance of a microwave heating bag-like container of Comparative Example 2. FIG. It is the photograph figure which showed the baking condition of the grain flour containing foodstuff (roll bread) of Example 1. FIG. It is the photograph figure which showed the baking condition of the grain flour containing foodstuff (roll bread) of Example 2. It is the photograph figure which showed the baking condition of the grain flour containing foodstuff (roll bread) of the comparative example 2.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The method for producing a cereal flour-containing food according to the present invention is a method for producing a baked food such as bread using wheat flour or the like as a raw material, using a microwave oven that is widely used and can be easily operated. In particular, in the method of the present invention, an unbaked grain flour-containing dough is baked using a microwave oven to produce a grain flour-containing food.

  That is, as shown in FIGS. 1 and 2, the method for producing a cereal flour-containing food according to the present invention is a dough making step A for producing a cereal flour-containing dough 10 by mixing at least a dough material containing cereal flour and fermentation microorganisms. And a microwave forming process B for forming the cereal flour-containing dough 10, a fermentation process C for fermenting the formed cereal powder-containing dough 10, and a microwave heat generation that generates heat by receiving the fermented cereal powder-containing dough 10 with microwaves. A filling and sealing step D for filling and sealing an indeterminate microwave heating bag-like container 20 having a heating part 21 having a body 22 and surrounding the grain flour-containing dough 10 by the heating part 21; A microwave heating step F for irradiating the microwave heating bag-like container 20 containing the containing dough 10 with microwaves and firing the unbaked grain flour-containing dough 10.

  Furthermore, you may perform the freezing process E which freezes the microwave heating bag-shaped container 20 which accommodated the grain flour containing dough 10 before the microwave heating process F. FIG.

(Dough containing grain flour)
The cereal flour-containing dough 10 is a food dough mixed with a dough raw material containing cereal flour and fermenting microorganisms. A cereal powder-containing food can be produced by heating and baking the cereal powder-containing dough 10.

As used herein, “cereal flour” refers to cereal-derived powder. Examples of the grain-derived powder include, but are not limited to, wheat flour, rye flour, corn flour, oat flour, and rice flour. As wheat flour, well-known ones such as strong flour, thin flour, medium flour, floating flour, whole grain flour, graham flour, semolina flour can be used.
Further, the “fermenting microorganism” referred to in the present specification is a microorganism using cereal flour as a fermentation substrate. Examples thereof include baker's yeast (yeast) and lactic acid bacteria, but are not limited thereto.

In addition to grain flour and fermenting microorganisms, the dough ingredients are water, salt, butter, sugar, honey, dietary fiber, vegetable oils (soybean oil, palm oil, etc.), swelling agents (baking powder), starch (potato starch, corn starch) Etc.), seasonings (sauce powder, etc.), spices (curry powder, etc.), colorants (beet red, red cabbage pigment, paprika pigment, gardenia blue pigment, chlorophyll, etc.), milk, thickener, skim milk powder, dried vegetables Powder, dried fruit powder, antioxidants (vitamin E / vitamin C, etc.), dried meat powder, sesame powder, chip chocolate, cocoa powder, chestnut, nuts, egg yolk powder, etc. can be added. Ingredients may be blended.
Moreover, after producing the cereal powder containing dough 10, the ingredients may be covered with the cereal powder containing dough 10, or the ingredients may be placed on the cereal powder containing dough 10. As the ingredients, known ingredients such as meat such as bacon and sausage, cheese, eggs and vegetables can be used.
Further, the grain flour-containing dough 10 may be a laminate of doughs having different compositions.

(Microwave heating bag-like container)
The microwave heating bag-like container 20 has a heating part 21 provided with a microwave heating element 22 that generates heat by receiving microwaves, and is provided with a filling part 23 that fills the grain flour-containing dough 10.

  The microwave heating element 22 is a member which generates eddy current by receiving microwaves irradiated from a microwave oven and generates Joule heat to generate heat, and the grain-containing dough 10 is heated to a higher temperature (100 ° C. or higher, preferably Can be heated to 150-250 ° C. The microwave heating element 22 may be present on the entire surface or a part of the heating portion 21. That is, one or a plurality of microwave heating elements 22 are provided in the region of the heat generating portion 21. When the microwave heating element 22 is present in a part of the heating part 21, for example, a region where a plurality of microwave heating elements 22 are arranged in a lattice shape becomes the heating part 21. In this embodiment, the case where the microwave heat generating body 22 exists in the whole surface of the heat generating part 21 is demonstrated.

  As shown in FIG. 3, the microwave heating element 22 is a microwave absorbing material 22b that generates heat by absorbing microwaves emitted from a microwave oven on a sheet-like base 22a such as paper or plastic film. Is deposited by vapor deposition or the like. As the microwave heating element 22 used in the present invention, one that can generate heat in a known wavelength range of microwaves radiated from a microwave oven can be used. In addition, although the microwave oven is illustrated as a cooking utensil in this embodiment, if it is a cooking utensil of the aspect which can irradiate the unbaked grain flour containing dough, it can be used.

  The base 22a constituting the microwave heating element 22 is not particularly limited as long as it has suitability for metal vapor deposition, for example, and may be selected according to the amount of heat to be generated. Examples thereof include films and sheets made of paper, polyester such as polyethylene terephthalate / polybutylene terephthalate, and the like. The thickness of these films is not particularly limited, but is preferably about 5 to 100 μm in consideration of suitability for machining such as vapor deposition.

Examples of the microwave absorbing material 22b include powders of metals such as aluminum, zinc, iron, copper, nickel, cobalt, calcium carbonate, magnesium carbonate, silicon carbonate, diatomaceous earth, alumina, aluminum hydroxide, barium titanate, Examples thereof include, but are not limited to, magnetic particles such as ferrite, ferrite silica, and magnetite or sintered bodies, conductive carbon (black carbon), and activated carbon. One or more of these materials can be used in combination.
The surface of the microwave absorbing material 22b may be covered with a sheet 22c such as a plastic film.

  For example, as the microwave heating element 22, a susceptor having a three-layer structure (PET sheet / aluminum deposition layer / paper base) in which a metal deposition layer is formed on the surface as a microwave absorbing material 22b can be used. When such a susceptor is irradiated with microwaves, the temperature rises to 180 to 250 ° C. in about 10 seconds, for example.

The filling portion 23 may be a three-dimensional and irregular space so as to accommodate the grain flour-containing dough 10.
Although the volume of the filling part 23 is not specifically limited, For example, if it is about 50-300 mL, the raw material of the quantity which can produce the baking food within about one meal can be accommodated. Moreover, if it is a volume of this grade, the time of the heat cooking by a microwave oven can be set within several minutes.

The filling portion 23 is configured to be sealed after the grain flour-containing dough 10 is accommodated. For example, after the grain flour-containing dough 10 is accommodated in the microwave heating bag-like container 20 having one end opened, the end of the microwave heating bag-like container 20 may be heated to be heat-sealed.
The microwave heating bag-shaped container 20 may have an automatic opening function (which may or may not have an automatic opening for lowering the internal pressure) and a shrink function. Some may include a paper mount. The mount may be a microwave heating element.

(Dough making process)
In the dough production process A, the dough raw material containing cereal flour and fermenting microorganisms is mixed to produce the cereal flour-containing dough 10.

  After measuring the above-mentioned dough materials such as cereal flour (for example, wheat flour) and fermenting microorganisms (for example, yeast), the respective dough materials are uniformly mixed. Yeast is difficult to activate if the temperature is too low, and die if it is too high. Therefore, when mixing each dough raw material, it is preferable to adjust the temperature of each dough raw material in advance in consideration of the activation temperature of yeast. If you do not want to activate the yeast during kneading, set the temperature of each dough raw material low.If you want to activate the yeast during kneading, set the temperature of each dough raw material so that the yeast ferments well. It is good to adjust to about 30-40 degreeC.

  The protein gliadin and glutenin contained in the wheat flour becomes gluten rich in stickiness and elasticity when mixed with water, and the dough raw material expands when the gluten film wraps carbon dioxide gas generated by yeast fermentation. . In the dough production process A, it is preferable to perform degassing from the dough and bench time for dough rest as appropriate.

(Molding process)
In the forming step B, the grain powder-containing dough 10 produced in the dough producing step A is formed. What is necessary is just to shape | mold in the said formation process B so that it may become a shape close | similar to the shape of a grain flour containing foodstuff. The molding may be performed manually, the grain powder-containing dough 10 may be put in a mold, and may be molded by a machine. The microwave heating bag-like container 20 may be filled with the dough 10 containing grain flour by hand or by machine.

(Fermentation process)
In the fermentation process C, before filling the flour-containing dough 10 into the microwave heating bag-shaped container 20, for example, fermentation may be performed at 20 to 40 ° C. for about 20 to 80 minutes. As a standard of fermentation, for example, it may be fermented until the flour-containing dough 10 expands to about 1.5 to 3 times before fermentation.
If the fermentation process C is after the dough preparation process A, it may be performed before the molding process B.

(Filling and sealing process)
The paste-like grain powder-containing dough 10 produced in the dough making process A is shaped into a desired size and shape and fermented, and then filled into a microwave heating bag-like container 20 to obtain a grain powder-containing dough 10. The part is brought into close contact with the heat generating part 21. At this time, if the close contact portion is brought into close contact with the filling portion 23 so that there is no gap as much as possible, heat is easily transferred to the dough when the heat generating portion 21 generates heat.

  After filling the flour-containing dough 10 into the microwave heating bag-like container 20, the microwave heating bag-like container 20 is sealed to seal the bag-like container. In this way, the grain powder-containing dough 10 is hermetically sealed inside the microwave heating bag-like container 20, so that each of the top, side, and bottom directions of the grain flour-containing dough 10 is surely surrounded by the heating unit 21. In addition, it can be brought into close contact with or close to the heat generating portion 21.

  In the filling and sealing step D, the microwave heating bag-shaped container 20 may be decompressed. By reducing the pressure of the microwave heating bag-shaped container 20, the degree of adhesion between the grain-containing dough 10 and the microwave heating bag-shaped container 20 can be increased.

In addition, in the filling and sealing step D, the porosity obtained by dividing the volume of the fermented grain flour-containing dough 10 by the volume of the gap of the microwave heating bag-like container 20 is set to 0.67 to 1.63. . When calculating the porosity, it is preferable to measure the volume of the cereal flour-containing dough 10 in a frozen state.
For example, by reducing the pressure of the microwave heating bag-like container 20, the volume of the filling portion 23 of the microwave heating bag-like container 20 changes. In this configuration, the void ratio obtained by dividing the volume of the fermented grain powder-containing dough 10 by the volume of the void of the microwave heating bag-like container 20 is obtained. At this time, if the obtained value is 0.67 to 1.63, the degree of adhesion between the grain-containing dough 10 and the microwave heating bag-like container 20 can be appropriately set.

(Freezing process)
The freezing step E is a step of freezing the microwave heating bag-like container 20 containing the grain flour-containing dough 10. Alternatively, after the fermentation step C, a freezing step of freezing the grain flour-containing dough 10 may be performed and then stored in the microwave heating bag-like container 20. Since the activity of the fermentation microorganism can be stopped by the freezing step E, the fermentation can be stopped. When the distribution of the grain flour-containing dough 10 is taken into consideration, the quality of the grain flour-containing dough 10 can be maintained over a long period by performing the freezing step E.
The freezing step E can be omitted, and the microwave heating step F may be performed after the filling and sealing step D. In the freezing step E, the grain-containing dough 10 may be frozen before the filling and sealing step D.

(Microwave heating process)
The microwave heating process F is a process in which the microwave heating bag-like container 20 containing the grain flour-containing dough 10 is irradiated with microwaves to fire the unfired grain flour-containing dough 10. This step can be performed with or without the freezing step E.

  If it puts into a microwave oven and microwaves are irradiated to the microwave exothermic bag-like container 20, the heat generating part 21 will be heated up to about 100-250 degreeC. At this time, the temperature of the heat generating part 21 is directly transmitted to the unfired grain flour-containing dough 10 in close contact with the heat generating part 21, and the unfired grain powder-containing dough 10 close to the heat generating part 21 is transmitted. Since the temperature of the heat generating part is easily transmitted, heat can be efficiently transmitted to the surface and inside of the unbaked grain flour-containing dough 10. Therefore, the surface of the grain powder-containing dough 10 can be appropriately fired, and a fired food excellent in appearance, texture and flavor can be produced.

  Moreover, since the inside of the unbaked grain powder containing dough 10 can be heated and baked by the heat transferred from the heat generating portion 21 and the microwave irradiated from the microwave oven, it can be baked quickly. For example, what is necessary is just to heat and bake the inside of the said grain flour containing dough 10 for the time (about 2 to 4 minutes) which is not burnt. The size of the heating part 21 and the constituent material of the microwave heating element 22 are preferably adjusted so that the inside of the grain flour-containing dough 10 is fired at about 100 ° C.

  As described above, in the method for producing a cereal flour-containing food according to the present invention, the cereal flour-containing food is quickly baked without scorching the inside while giving an appropriate baking color to the surface of the unbaked cereal flour-containing dough 10. Can be produced.

In the method of the present invention, after performing the molding process B for molding the grain flour-containing dough 10 and performing the fermentation process C for fermenting the molded grain powder-containing dough 10, the amorphous microparticles that can surround the grain flour-containing dough 10 can be surrounded. The wave heating bag-like container 20 is filled. The grain flour-containing dough 10 that has been expanded to some extent after the fermentation step C has a shape close to that of the grain flour-containing food. Even when such a flour-containing dough 10 is filled in the microwave heating bag-like container 20 and baked, the microwave-heating bag-like container 20 can be easily used in accordance with the shape change (further expansion) of the grain powder-containing dough 10. Because it can be deformed, its shape is difficult to collapse.
Thus, in this method, since the shape of the cereal powder-containing food is not restricted by the microwave heating bag-like container 20, even after baking, the approximate shape of the formed cereal powder-containing dough 10 can be maintained.
Therefore, by using the irregular microwave heating bag-like container 20 as in the present method, the microwave heating bag-like container 20 is formed along the surface of the irregular grain flour-containing food such as croissant or butter roll. Since the surface of the cereal flour-containing food and the microwave heating bag-like container 20 can be easily deformed and brought into close contact with each other, the surface of the cereal flour-containing food can be uniformly colored.

  Further, in the method for producing a cereal flour-containing food of the present invention, even when the freezing step E is performed, the baked food is produced by baking in a short time with a microwave oven without thawing the cereal flour-containing dough 10. Therefore, it is possible to save labor and time for thawing and to simplify the process for producing a food product containing grain flour.

(Dough containing cereal flour in a microwave heating bag-like container)
As described above, when the distribution of the grain powder-containing dough 10 is taken into consideration, the quality of the grain powder-containing dough 10 can be maintained for a long time by performing the freezing step E. That is, after performing the freezing step E, the grain flour-containing dough 10 can be circulated while being accommodated in the microwave heating bag-like container 20. Thus, in this embodiment, the microwave heat generating bag-like container 20 can be used as a container for storing the grain powder-containing dough 10 during distribution, and during distribution when the grain powder-containing dough 10 is stored in the microwave heat generating bag-shaped container 20. Can be baked in a microwave oven in the same state (freezing state). Alternatively, the cereal flour-containing dough 10 may be thawed in a state of being accommodated in the microwave heating bag-like container 20 and then baked in a microwave oven.

Examples of the present invention will be described below.
Bread (butter roll) was produced as a baked cereal flour-containing food by the method for producing a cereal flour-containing food of the present invention. Grain flour used strong flour and fermented microorganisms used dry yeast. Table 1 shows the detailed composition of the dough raw materials used (weight ratio when flour is 100).

The ingredients shown in Table 1 are put into a bread kneader (De Longhi kitchen machine Chef Classic Mod. KM 4000), and the dough 10 containing cereal flour is prepared by a straight method (a method in which the dough is mixed and fermented in one step). It produced (dough preparation process A). The operation condition of the kneader was that all materials were put into the bread kneader and then kneaded for 3 minutes at the lowest speed (about 95 rpm), and then the speed was increased by one step (about 170 rpm) for 17 minutes. After the kneading, the grain flour-containing dough 10 was taken out and kneaded by hand until the dough film became more tight. Thereafter, primary fermentation (25 ° C., 60 minutes) and degassing are performed, and the dough is divided into 50 g pieces, rounded, and after 10 minutes of bench time, formed into a butter roll shape (molding process B), and then subjected to secondary fermentation ( Fermentation step C: 25 ° C./60 minutes) and frozen at −20 ° C.
The fermentation time was adjusted so that the volume of the grain flour-containing dough 10 after the secondary fermentation was about 125 mL. In addition, when baking the grain flour containing dough 10 in an oven as usual, the volume of the grain flour containing dough 10 after the secondary fermentation is about 110 mL. As described above, the grain flour-containing dough 10 used in the present invention was set to have a volume approximately 1.1 times larger than that of a normal grain flour-containing dough.

Frozen grain flour-containing dough 10 is filled into a microwave heating bag-like container 20, Comparative Example 1 described later is sealed with a heat sealer (manufactured by Fuji Impulse), and Examples 1, 2 and 2 are small vacuums. The microwave heating bag-like container 20 was sealed by heat sealing using a packaging machine (N-46P60 type) (filling and sealing step D). The microwave heating bag-shaped container 20 was produced by processing a sheet-like flexible susceptor as a susceptor into a bag shape so as to have a size of 10 × 15 cm.
In Comparative Example 1, a nozzle was inserted from one corner portion of the microwave heating bag-shaped container 20 and nitrogen was sealed, the microwave heating bag-shaped container 20 was expanded, and heat sealing was performed immediately after the nozzle was removed.
Grain powder-containing dough by setting the vacuum pressure of the chamber vacuum to -0.0125 MPa (Example 1), -0.035 MPa (Example 2), and -0.06 MPa (Comparative Example 2) at the time of sealing. 10 and the microwave heating bag-like container 20 (susceptor) were changed in three stages. After sealing, it was stored frozen at −20 ° C. until it was baked in a microwave oven (freezing step E).

Since Comparative Example 1 encloses nitrogen gas, the microwave heating bag-like container 20 is only in contact with the bottom of the grain powder-containing dough 10, and the microwave heating bag-like container 20 and the grain powder-containing dough 10 are in contact with each other. It is not in contact with the upper part, but is in a swelled appearance. When the gauge pressure of Example 1 is -0.0125 MPa, the gas powder remains in the microwave heating bag-like container 20 and the appearance is swollen, and the cereal flour-containing dough 10 and a part of the microwave heating bag-like container 20 are in contact with each other. When the gauge pressure in Example 2 is -0.035 MPa, the microwave heating bag-like container 20 contracts due to the reduced pressure, and the grain-containing dough 10 and the microwave heating bag-like container 20 are in close contact with each other. In a state where the degree is slightly increased (FIG. 5), when the gauge pressure of Comparative Example 2 is −0.06 MPa, the shrinkage further proceeds, and the microwave heating bag-like container 20 crushes the grain-containing dough 10 a little. State (FIG. 6). Table 2 summarizes the differences in volume, porosity, and the like of the microwave heating bag-like container 20 due to these pressure differences. In each example, two samples were prepared and measured.
When calculating the porosity, the grain flour-containing dough 10 was measured after being frozen once. To measure the volume, put a portion of the sesame that has been measured in advance into the graduated cylinder, put the dough containing grain flour 10 on top of it, and throw in the remaining sesame from above so that there is no gap. The increment of the scale was taken as the volume of the grain-containing dough 10.

  The porosity is a value obtained by dividing the volume of the grain flour-containing dough 10 (roll bread) by the gap. The void is a value obtained by subtracting the volume of the grain-containing dough 10 from the volume of the microwave heating bag-like container 20.

  After the freezing step E, the microwave heating bag-like container 20 containing the grain flour-containing dough 10 was put into a microwave oven (ER-9A manufactured by Toshiba Corporation), and a microwave heating step F was performed. In the microwave heating process F, the microwave heating bag-like container 20 containing the grain flour-containing dough 10 was heated at 500 W for 2 minutes and 30 seconds.

  After performing the microwave heating process F, the cereal powder containing food (roll bread) was taken out from the microwave exothermic bag-like container 20, and the baking condition was evaluated. The surface and cross-sectional states of the cereal flour-containing foods of Examples 1 and 2 and Comparative Example 2 are shown in FIGS.

  The grain flour-containing foods of Examples 1 and 2 were able to give an appropriate baking color (burnt eyes) to the surface. In addition, it was recognized that the inside of the cereal flour-containing food could be baked in a soft state. Therefore, evaluation (5 points) excellent in appearance, texture (crispy feeling), and flavor was obtained for the grain flour-containing food of Example 1.

The cereal flour-containing food of Comparative Example 1 had uneven baking, a soft part and a hard part, and an evaluation (2 points) with poor texture was obtained.
The grain flour-containing food of Comparative Example 2 was able to give an appropriate baking color (burnt eyes) to the surface. However, it was recognized that the inside of the cereal flour-containing food could not be baked in a soft state. Therefore, the grain powder-containing food of Comparative Example 2 was evaluated to be inferior in texture (2 points).

  Thus, the outstanding evaluation was obtained by the grain flour containing foodstuffs of Examples 1 and 2, and the porosity at this time was 0.67 to 1.63. That is, if the porosity can be set within this range, the degree of adhesion between the cereal flour-containing dough 10 and the microwave heating bag-like container 20 can be set appropriately, and the surface of the cereal flour-containing food is given an excellent baked color. It was recognized that

  The method for producing a cereal flour-containing food according to the present invention and the cereal flour-containing dough in a microwave heating bag-like container are used for producing a cereal flour-containing food by fermenting a cereal-derived powder with fermenting microorganisms. it can.

A dough preparation process B molding process C fermentation process D filling and sealing process E freezing process F microwave heating process 10 grain flour-containing dough 20 microwave heating bag-like container 21 heating part 22 microwave heating element 23 filling part

Claims (4)

In the method of baking unbaked cereal flour-containing dough to produce a cereal flour-containing food,
A dough preparation step of mixing the dough raw material containing at least cereal flour and fermenting microorganisms to produce the cereal flour-containing dough;
A molding step of molding the grain flour-containing dough;
A fermentation process for fermenting the formed dough containing grain flour;
An unshaped microwave heating bag shape having a heating part having a microwave heating element that generates heat by receiving microwaves from the fermented grain powder-containing dough and surrounding the grain flour-containing dough by the heating part A space obtained by filling a container, sealing a part of the cereal flour-containing dough in close contact with or close to the heat generating portion, and dividing the volume of the fermented cereal flour-containing dough by the volume of the space of the microwave heating bag-like container A filling and sealing step set to have a rate of 0.67 to 1.63 ;
The microwave heating bag-like container containing the grain flour-containing dough is irradiated with the microwave to fire the unbaked grain powder-containing dough, and the unshaped microwave heating bag-like container is easy during baking. And a microwave heating step that can be transformed into a cereal powder-containing food production method.   The method for producing a cereal flour-containing food according to claim 1, wherein the microwave heating bag-like container is depressurized in the filling and sealing step. The method for producing a cereal flour-containing food according to claim 1 or 2 , wherein in the microwave heating step, the frozen cereal flour-containing dough is baked. A unfired cereal flour containing dough that is fermented by kneading a dough material comprising at least flour and fermenting microorganisms,
An indefinite microwave heating bag-like container having a heating part provided with a microwave heating element that generates heat by receiving microwaves, and having a filling part for filling the dough containing grain flour , which can be easily deformed during baking. In preparation for filling ,
A part of the grain flour-containing dough is provided in close contact with or in close proximity to the heat generating part,
Grain in microwave heating bag-like container configured such that void ratio obtained by dividing volume of fermented flour containing dough by volume of void in microwave heating bag-like container is 0.67 to 1.63 Powder-containing dough.