JP6158454B1 - Manufacturing method for bag bread - Google Patents

Abstract

An object of the present invention is to improve the texture of bread than before while realizing long-term storage of bread. A method for manufacturing a bag-containing bread includes a sealing step of vacuum-sealing a bread in a bag together with an adsorption sheet containing 90 to 100% of a pulp together with an oxygen scavenger, and heating the bag after the sealing step. Thereby evaporating water contained in the bread in the bag and adsorbing water vapor generated in the bag to the adsorption sheet; and after the adsorption step, cooling the bag to And a bag cooling step to be manufactured. [Selection] Figure 1

Description

  The present invention relates to a method for manufacturing a bag-containing bread in which the bread is sealed in a bag.

  Conventionally, in order to enable long-term storage of bread, a canned bread in which the bread is sealed in a can is known. As a method for producing this type of canned bread, a kneading process for producing bread dough by kneading dough materials, a charging process for feeding the bread dough into cup paper, a process for fermenting the charged bread dough, and the fermentation A process of baking the bread dough, a stuffing process of packing the baked bread into the can together with the cup paper, and a winding process of closing the can by closing the opening of the can with a can lid while evacuating In addition, there is a manufacturing method by sequentially performing a sterilization step of sterilizing the cup paper and the bread packed in the can with high-temperature steam (see, for example, Patent Document 1).

  As described above, the can-containing bread produced by this production method includes a can and a bread that is put into the can together with the cup paper and sealed. The cup paper here has a role of making it easy to take out the bread from the can when eating bread, and has a shape that takes into account the shape after the bread has been fermented and swelled. Specifically, the cup paper has a shape in which the opened upper part is wider than the bottom part.

  In the method for producing canned bread described above, various bacteria present in the air in the can are removed by evacuation and oxidation of the bread in the can is prevented, and further, the germs in the can are removed by high-temperature steam. Since the sterilization process is performed, bread can be stored for a long period of at least 5 years, for example.

JP 2007-319061 A

  In the manufacturing method disclosed in Patent Document 1 described above, since the inside of the can is maintained in a sterilized state by the sterilization process, bread can be stored for a long period of time. However, further improvement is desired for the texture of bread after the sterilization treatment. In addition, the texture here means the feeling of the whole bread | pan which combined the shape, softness, food texture, taste, fragrance, etc. of bread.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to improve the texture of bread than before while realizing long-term storage of bread.

The manufacturing method of the bag bread according to one aspect of the present invention is such that the mixing ratio (%) of the raw material is 70 parts by weight with respect to 100 parts by weight of flour and 100 parts by weight of flour with respect to 100 parts by weight of flour. On the other hand, 3 parts by weight, the amount of water added is 40 parts by weight with respect to 100 parts by weight of wheat flour,
A medium seed fermentation step in which the medium seed dough produced in the medium seed dough production step is fermented by placing it in a fermentation chamber at a temperature of 20 to 30 ° C. and a humidity of 75 to 85% for 2 hours;
In the medium seed dough after the medium seed fermentation in the medium seed fermentation step, the remaining raw materials such as flour, granulated sugar, corn starch, liquid sugar, food starch, salt, pullulan, seasoning powder, and water are added to 100 weight flour. 30 parts by weight of flour, 30 parts by weight of granulated sugar, 15 parts by weight of corn starch, 17 parts by weight of liquid sugar, and 10 parts of food starch. Main part process of main part, with the addition of 1.5 parts by weight of salt, 1.5 parts by weight of salt, 1 part by weight of pullulan, and 10 parts by weight of water;
Shortening and margarine, which are the remaining raw materials, are added to 25% by weight of the shortening and 12 parts by weight of margarine with respect to 100 parts by weight of the flour. A home stock preparation process for home stock preparation;
A laying process of laying down the home baked dough having finished the home brewing process for 30 minutes;
A fermentation process of fermenting the sardine dough after the aging process at a fermentation temperature of 25 to 35 ° C. and a fermentation humidity of 75 to 85% for 60 to 70 minutes;
A baking step of baking the main cake dough after fermentation after finishing the fermentation step by placing it in a kettle having a temperature of 180 to 190 ° C. for 15 to 25 minutes;
A cooling step of naturally cooling the homemade dough after the baking step for 55 to 65 minutes;
A sealing step of vacuum-sealing the bread obtained after the cooling step together with an oxygen scavenger in a bag;
After the sealing step, a rebaking step of baking the bread in the bag again by heating the bag;
A bag cooling step of cooling the bag and manufacturing a bag-containing bread after the re-baking step.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to improve the texture of bread | pan compared with the past, implement | achieving long-term storage of bread | pan.

It is a flowchart which shows the manufacturing method of the bag bread concerning 1st Embodiment of this invention. It is a figure which shows the bag bread manufactured by the manufacturing method of the bag bread concerning 1st Embodiment of this invention, (A) is a perspective view of a bag bread, (B) is A- in (A). It is arrow sectional drawing of an A line, and is a figure which shows the inside of an aluminum pouch. It is a flowchart which shows the manufacturing method of the bag bread concerning 2nd Embodiment of this invention. (A) is a figure which shows the suction sheet and pan which are used with the manufacturing method of the bag bread concerning 2nd Embodiment, (B) is a figure which shows the state which has arrange | positioned the suction sheet to the lower surface of a pan. It is a figure which shows the inside of an aluminum pouch. It is a figure which shows the modification of the suction sheet used with the manufacturing method of the bag bread concerning 2nd embodiment of this invention, and the preservation | save method of bread, (A) is a perspective view of a suction sheet and bread, (B) FIG. 3 is a perspective view of a pan in which the entire surface is covered with an adsorption sheet.

Hereinafter, the manufacturing method of the bag bread concerning one embodiment of the present invention is explained. FIG. 1 is a flowchart showing a method for manufacturing a bag bread according to the first embodiment of the present invention. The manufacturing method of the bag bread concerning this embodiment is constituted from the 1st process to the 13th process, for example. In this embodiment, the medium seed dough preparation process (first process), the medium seed fermentation process (second process), the main process (third process and fourth process), the floor time (fifth process), the main process dough Bread is manufactured by sequentially performing the split process (sixth process), the main cake fermentation process (seventh process), the main cake dough baking process (eighth process), and the main cake dough cooling process (ninth process). Then, a bag-containing bread is manufactured by sequentially performing a sealing process (10th process), a rebaking process (11th process), and a bag cooling process (12th process), and the bag-filled bread is stored. Stored by (13th step). An example of the blending ratio (%) of the raw materials used in this production method is shown in Table 1 below.
This production is carried out by the medium seed method. By mixing in advance only the raw materials shown in Table 2 below among the raw materials used in Table 1, fermentation of wheat flour is promoted, and deterioration of bread after baking and taste improvement are aimed at. The raw materials shown in Table 2 are first mixed and fermented, and the materials shown in Table 3 below are added thereto and further mixed. Thus, what combined the raw material shown in Table 2, and the raw material shown in Table 3 becomes what is shown in the said Table 1. In addition, the mixture ratio shown to each table | surface shows an optimal value, and is not limited to this. As each blending ratio, a value within a range of around 5% can be applied. Moreover, each compounding ratio shown in a claim shall also contain the value within the said range.

First, in a 1st process, wheat flour which is a part of use raw material, yeast, and water (shown in following Table 2) are mixed, and medium seed | species dough is produced. For example, this chaos is performed by mixing at low speed for 3 minutes and at high speed for 3 minutes. The mixing ratio (%) of the raw materials used in the first step is shown in Table 2 below. As shown in Table 2, the amount of yeast added in the first step is 3 parts by weight with respect to 100 parts by weight of flour, and the amount of water added is 40 parts by weight with respect to 100 parts by weight of flour. In addition, the first step is performed so that the temperature of the medium seed dough is 20 to 30 ° C, more preferably 26 ° C.
Next, in the second step, the medium seed dough produced in the first step is fermented. This second step is performed by placing the medium seed dough in a fermentation chamber at a temperature of 20-30 ° C. (more preferably 26 ° C.) and a humidity of 75-85% (more preferably 80%) for 2 hours.

Next, in the third step, the remaining raw materials used in the second-stage medium seed dough after the medium seed fermentation are flour, granulated sugar, corn starch, liquid sugar, and starch starch anti-aging food starch MM-3 (trade name) ), Salt, pullulan, seasoning powder (AIP-5272), and water (shown in Table 3 below). For example, this chaos is performed by mixing at low speed for 3 minutes and at high speed for 5 minutes. Table 3 below shows the blending ratio (%) of the raw materials used in the third step. As shown in Table 3, the amount of granulated sugar added in this third step is 30 parts by weight with respect to 100 parts by weight of flour, and the amount of water added is 10 parts by weight with respect to 100 parts by weight of flour. ing. Moreover, the addition amount of the granulated sugar and liquid sugar which is sugar content is a total of 47 weight part with respect to 100 weight part of wheat flour, and it maintains it at the value of 35 weight part or more used as the standard which draws out the taste of bread.
Next, in a 4th process, the shortening and margarine which are the remaining use raw materials are further added to the main body dough after the main process in the 3rd process, and the main process is carried out. For example, this chaos is performed by mixing at low speed for 3 minutes and at high speed for 7 minutes. Table 4 below shows the blending ratio (%) of the raw materials used in the fourth step. As shown in Table 4, the amount of shortening added in the fourth step is 25 parts by weight with respect to 100 parts by weight of flour, and the amount of margarine added is 12 parts by weight with respect to 100 parts by weight of flour. In this 4th process, the amount of shortening and margarine which are fats and oils is 37 weight part in total with respect to 100 weight part of wheat flour, and is maintained at the value of 37 weight part or more used as a standard which draws out the taste of bread. Moreover, this 4th process is performed so that the raising temperature of medium seed | species dough may be settled in the range of 28 to 30 degreeC.
Next, in the fifth step, floor time (neatness of the main body dough) is performed for 30 minutes.

  Thereafter, in the sixth step, the main cloth is cut into substantially the same size and divided. In this sixth step, the main dough is cut into, for example, 120 grams and molded into a roll. At this time, the length of the roll-shaped main cloth is 16 cm, for example.

  Next, in the seventh step, the main body dough divided in the sixth step is placed in a fermentation chamber at a temperature of 25 to 35 ° C. (preferably 30 ° C.) and a humidity of 75 to 85% (preferably 80%) for 60 minutes to 70 minutes. The main body dough is fermented by separating.

  After that, in the eighth step, the main cake dough after fermentation in the seventh step is baked. This eighth step is carried out by placing the main cake dough in a kettle at a temperature of 180 to 190 ° C. (preferably 185 ° C.) for 15 to 25 minutes (preferably 20 minutes). In the baking process in the eighth step, on the condition that the core temperature, which is the temperature of the center part of the main dough, is kept at 115 to 125 ° C. (preferably 120 ° C.) for 3 to 5 minutes (preferably 4 minutes), It is optimal to sterilize the soil bacteria contained in the dough.

  In the next ninth step, the main body dough after baking in the eighth step is naturally cooled (room temperature 10 to 35 ° C.) for 55 to 65 minutes (preferably 60 minutes). This completes the bread.

  Next, in the tenth step, the bread completed in the ninth step is vacuum-sealed in an aluminum pouch together with an oxygen scavenger made of, for example, iron dioxide (chemical formula FeO). This aluminum pouch has, for example, a four-layer structure capable of blocking sunlight. In this embodiment, since the oxygen in the aluminum pouch is absorbed by the oxygen scavenger, the air in the aluminum pouch is replaced with nitrogen, so that the aluminum pouch is maintained in a state filled with nitrogen. Therefore, in this embodiment, the inside of the aluminum pouch can be maintained in a deoxygenated state without an operation for filling the aluminum pouch with nitrogen.

  Next, in the eleventh step, the bread 2 sealed in the aluminum pouch is baked for 45 minutes in a retort kettle at a temperature of 97 ° C., so that various bacteria (general viable bacteria. Apply sterilization to remove norovirus. That is, in the eleventh step, the bread 2 sealed in an aluminum pouch is baked a second time in addition to the baking in the eighth step. By this second baking, it is possible to sufficiently burn the pan 2 in a state sealed with an aluminum pouch together with the sterilization treatment. In other words, the above-described blending of the raw material of bread 2 does not cause a problem in the composition and flavor of the finished bread 2 even if such baking is performed twice.

  Next, in the twelfth step, the aluminum pouch heated in the eleventh step is cooled. In the twelfth step, the aluminum pouch is water-cooled (water temperature is room temperature (for example, 10 to 35 ° C.)) for 15 to 25 minutes (preferably 20 minutes). The rapid cooling by the water cooling stabilizes the composition of the bread 2 in the aluminum pouch and completes the bag bread. In the subsequent 13th step, the bread is stored in a state sealed in an aluminum pouch.

  FIG. 2 is a view showing a bag-filled bread manufactured by a method for manufacturing a bag-filled bread according to an embodiment of the present invention. FIG. 2A is a perspective view of the bag-containing pan 100. FIG. 2B is a cross-sectional view taken along line AA in FIG. 2A and shows the inside of the aluminum pouch. Note that the oxygen scavenger is not shown in FIG. That is, the bag-containing pan 100 has an aluminum pouch 4 and a pan 2 vacuum-sealed in the aluminum pouch 4.

  Moreover, since the aluminum pouch used for the bag-containing pan 100 of this embodiment can be treated as combustible general waste, there is no generation of industrial waste unlike the cans used in conventional canned pans. It can contribute to reduction of environmental load.

  Moreover, since the bag-containing pan 100 of the present embodiment keeps the inside of the aluminum pouch sterile by packaging with the aluminum pouch, the pan 2 can be stored for a long period of at least 5 years.

  Therefore, in the present embodiment, it is possible to improve the texture of the bread 2 as compared with the conventional one while realizing long-term storage of the bread 2.

  The present invention is not limited to the above-described embodiment. Below, 2nd Embodiment as further embodiment of this invention is described. The second embodiment differs from the first embodiment only in the tenth and eleventh steps. Hereinafter, the tenth and eleventh steps will be described in detail as an explanation of the second embodiment. FIG. 3 is a flowchart showing a method for manufacturing a bag bread according to the second embodiment of the present invention.

  In the second embodiment, in the tenth step, the bread 2 completed in the ninth step is vacuum-sealed in an aluminum pouch together with an adsorption sheet formed of 100% pulp and an oxygen scavenger made of iron dioxide (chemical formula FeO). . In the tenth step, the adsorbing sheet is sealed in a state of being in contact with the lower surface side of the pan 2. In the four-layer aluminum pouch, the oxygen scavenger is disposed outside the adsorption sheet.

  In the tenth step in the second embodiment, the pan 2, the adsorption sheet, and the oxygen scavenger are placed in the aluminum pouch, and the inside of the aluminum pouch is vacuum processed. The aluminum pouch is completely sealed by heat sealing.

  FIG. 4 is a view showing the suction sheet 1 and the bread 2 used in the method for manufacturing the bag-containing pan 100 and the method for storing the bread 2 according to the embodiment of the present invention. FIG. 4A is a perspective view of the suction sheet 1 and the pan 2. FIG. 4B is a perspective view of the pan 2 on which the suction sheet 1 is laid down.

  As shown in FIGS. 4A and 4B, the suction sheet 1 has a length L2 slightly shorter than the length L1 of the pan 2. The width W <b> 2 of the suction sheet 1 is long enough to contact the majority of the lower surface of the pan 2. The suction sheet 1 has a thickness D2 of about 0.05 mm to 0.15 mm (preferably 0.1 mm). When the length of the roll-shaped main cake dough is 16 cm as described above, and the bread 2 after fermentation has a width W1 × length L1 of 4 cm × 18 cm, for example, the width W2 × length L2 is 4 cm × 16 cm. The suction sheet 1 is placed on the lower side of the pan 2 so as to be in contact with the lower surface of the pan 2.

  Subsequently, in the eleventh step in the second embodiment, the moisture contained in the main body dough in the aluminum pouch is evaporated by heating the aluminum pouch, and the water vapor generated in the aluminum pouch is adsorbed to the adsorption sheet 1. . That is, in the eleventh step in the second embodiment, the aluminum pouch is heated to perform further baking in addition to the eighth step, and the water contained in the pan 2 in the aluminum pouch is evaporated to be contained in the aluminum pouch. The generated water vapor is adsorbed on the adsorption sheet 1.

  FIG. 5 is a view showing the inside of the aluminum pouch. In FIG. 5, the oxygen scavenger is not shown. The bag-containing pan 100 includes an aluminum pouch 4 and a suction sheet 1 and a pan 2 that are vacuum-sealed in the aluminum pouch 4. As shown in FIG. 5, the suction sheet 1 is in contact with the lower surface of the pan 2. Further, the surface of the suction sheet 1 opposite to the pan 2 (the upper surface side of the pan 2) is in contact with the inner surface of the aluminum pouch 4.

  In the second embodiment, in the eleventh step, the aluminum pouch is heated at a high temperature with the main body dough and the suction sheet 1 placed in the aluminum pouch. Therefore, the moisture contained in the bread inside the aluminum pouch being sterilized becomes steam, and after the bread and moisture are separated, the water liquefied by the temperature in the aluminum pouch being lowered by the water cooling process in the twelfth step is absorbed into the adsorption sheet. Is once absorbed and returned to the bread again from a wide range over the area of the absorbent sheet, so that it is possible to prevent the liquefied moisture from adhering to only a part of the bread as in the prior art. Therefore, the liquefied water can be spread evenly throughout the bread.

  Therefore, in 2nd Embodiment, it can prevent that only a part of bread | pan contains much water | moisture content by the bias | inclination of the water | moisture content like the past. That is, moisture unevenness that causes a decrease in the texture of bread is prevented. As a result, in the present embodiment, it is possible to further improve the texture of bread while realizing long-term storage of bread.

  In the second embodiment, since the bag bread is a fermented food using yeast, when the water returns to the bread again in the twelfth step, the water is filled in the small bubbles in the bag bread. Water can be efficiently spread throughout the bread.

  In the second embodiment, the example in which the suction sheet 1 is in contact with the lower surface of the pan 2 has been described (see FIG. 5), but the present invention is not limited to this, and is shown in FIGS. 6 (A) and 6 (B). As described above, the entire surface of the peripheral surface of the pan 2 may be covered with the suction sheet 1. FIG. 6 is a view showing a modified example of the suction sheet 1 used in the manufacturing method of the bag-containing pan 100 and the storage method of the pan 2 according to the embodiment of the present invention. FIG. 6A is a perspective view of the suction sheet 1 and the pan 2. FIG. 6B is a perspective view of the pan 2 whose entire peripheral surface is covered with the suction sheet 1. The suction sheet 1 has a length L2 that is slightly smaller than the length L1 of the pan 2. The width W <b> 2 of the suction sheet 1 is long enough to cover the entire peripheral surface of the pan 2.

  Note that the configuration and processing shown in each of the above embodiments using FIGS. 1 to 6 are only one embodiment of the present invention, and the configuration and processing of the present invention are not limited to this.

Claims (6)

The mixing ratio (%) of the raw materials is 70 parts by weight with respect to 100 parts by weight of flour, 3 parts by weight with respect to 100 parts by weight of flour, and 100 parts by weight of water with respect to 100 parts by weight of flour. And 40 parts by weight of a medium-sized dough producing step of 20-30 ° C.
A medium seed fermentation step in which the medium seed dough produced in the medium seed dough production step is fermented by placing it in a fermentation chamber at a temperature of 20 to 30 ° C. and a humidity of 75 to 85% for 2 hours;
In the medium seed dough after the medium seed fermentation in the medium seed fermentation step, the remaining raw materials such as flour, granulated sugar, corn starch, liquid sugar, food starch, salt, pullulan, seasoning powder, and water are added to 100 weight flour. 30 parts by weight of flour, 30 parts by weight of granulated sugar, 15 parts by weight of corn starch, 17 parts by weight of liquid sugar, and 10 parts of food starch. Main part process of main part, with the addition of 1.5 parts by weight of salt, 1.5 parts by weight of salt, 1 part by weight of pullulan, and 10 parts by weight of water;
Shortening and margarine, which are the remaining raw materials, are added to 25% by weight of the shortening and 12 parts by weight of margarine with respect to 100 parts by weight of the flour. A home stock preparation process for home stock preparation;
A laying process of laying down the home baked dough having finished the home brewing process for 30 minutes;
A fermentation process of fermenting the sardine dough after the aging process at a fermentation temperature of 25 to 35 ° C. and a fermentation humidity of 75 to 85% for 60 to 70 minutes;
A baking step of baking the main cake dough after fermentation after finishing the fermentation step by placing it in a kettle having a temperature of 180 to 190 ° C. for 15 to 25 minutes;
A cooling step of naturally cooling the homemade dough after the baking step for 55 to 65 minutes;
A sealing step of vacuum-sealing the bread obtained after the cooling step together with an oxygen scavenger in a bag;
After the sealing step, a rebaking step of baking the bread in the bag again by heating the bag;
The bag cooling process which cools the said bag and manufactures a bag bread after the said rebaking process, The manufacturing method of a bag bread. In the sealing step, together with the bread and the oxygen scavenger, an adsorbing sheet containing 90% to 100% of pulp is put in the bag and then vacuum sealed,
In the rebaking step, the water contained in the bread in the bag is evaporated together with the re-baking by heating the bag, and the water vapor generated in the bag is adsorbed to the adsorption sheet. The manufacturing method of bag bread described in description. The method for producing a bag bread according to claim 2, wherein the rebaking step is performed by placing the bag in an atmosphere at a temperature of 97 ° C for 45 minutes. After the laying step, before the fermentation step, further comprising a forming step of forming the main dough after the laying step into a cylindrical shape having a weight of 120 gram and a length of 16 centimeters,
The bagging according to any one of claims 1 to 3, wherein the firing step is carried out on condition that the core temperature, which is the temperature of the center portion of the main sack cloth, is maintained at 115 to 125 ° C for 3 to 5 minutes. Bread manufacturing method.   The said bag cooling process is a manufacturing method of the bag containing bread in any one of Claim 1 thru | or 4 which water-cools the bag after the said heating for 15 to 25 minutes.   The bag used in the sealing step is an aluminum pouch, The method for manufacturing a bag bread according to any one of claims 1 to 5.