JP6408836B2 - Manufacturing method of buns suitable for microwave heating and buns manufactured by the manufacturing method - Google Patents

Description

The present invention relates to a method for producing a bun suitable for heating in a microwave oven, and a bun produced by the method.

  At convenience stores, fast food stores, and supermarkets in recent years, foods that have been cooked at stores, except for chilled foods that have been cooked and delivered at factories, are very popular with consumers. Then, when cooking is displayed at the store, there is a problem that if a certain amount of time has passed after cooking, the taste is impaired and sanitary problems also occur, so that it must be disposed of.

  Therefore, by ordering the customer's order, the frozen stock, and the bread and other ingredients that are stocked separately can be cooked and served appropriately to provide delicious and safe food. Eliminates the hassle and loss of disposal. In this case, heat cooking (microwave heating) using a microwave oven is frequently used because it is simple.

  The following Patent Document 1 relates to a frozen pan suitable for microwave heating having a feature that the bulk is restored by microwave heating. According to the present invention, the texture of the baked bread becomes soft and smooth, and the soft and smooth texture is maintained over time. Furthermore, it became possible to suppress the deterioration of the texture caused by microwave heating (rubber-like texture and hard texture) and the deterioration of the texture with time change after microwave heating. Even in this case, the restoring property of the bulk is very good.

  Patent Document 2 below relates to a bakery food characterized by containing a pulverized product obtained by drying and pulverizing a dough obtained by adding water to flour and kneading and a thickening polysaccharide. According to the present invention, the bakery food is not hardened even after being stored at room temperature or chilled, and further heated in a microwave oven after storage, has a good texture, and is particularly excellent in aging resistance and range-up resistance. In particular, an extremely excellent effect can be obtained when the bakery food is bread.

  Patent Document 3 below relates to a method for producing breads having no stickiness of the dough and having excellent texture and aging resistance by adding gelatinized gellan gum-containing starch to raw material powders to produce breads. is there. By this invention, workability | operativity is improved significantly and bread | pane excellent in food texture and anti-aging property can be obtained.

Japanese Patent No. 3808141 (Bread suitable for microwave heating) JP 2013-179889 A (Bakery food) Japanese Patent Application Laid-Open No. 11-243841 (Process for producing bread)

  Here, in convenience stores, etc., consumers who want a simple and tasty meal always concentrate on the time to purchase breakfast and lunch, so if the microwave oven heating at the store takes time, wait for the orderer, Furthermore, there is a problem that the operating rate of the microwave oven is deteriorated.

  Furthermore, in order to further shorten the cooking time at the store, it is desirable to be able to heat the microwave oven with the ingredients sandwiched between the frozen bread and the ingredients, rather than combining the frozen bread and ingredients separately. ing.

  However, the invention of the above-mentioned Patent Document 3 is a method for producing breads having no stickiness of the dough and having excellent texture and aging resistance, and the inventions of the above-mentioned Patent Documents 1 and 2 are microwave-heated bread that has been frozen and stored. In this case, it is possible to maintain a good texture without becoming hard, and the time has not been shortened. In addition, there remains a problem that a microwave oven can be heated in a short time while the ingredients are sandwiched between the frozen and stored bread.

That is, the present invention is to solve the above problems, not only buns were produced by the method and method of buns suitable for microwave heating, while sandwiching the Guzai the frozen buns, short time good texture Another object of the present invention is to provide a method for manufacturing a bun suitable for microwave heating, a method for manufacturing a refrigerated bun manufactured by the method, and a refrigerated bun manufactured by the method.

As a result of diligent efforts, the present inventors found that buns prepared from bread dough having a higher fluidity than normal dough by blending much more water than ordinary bread during blending of bread dough, In particular, when thawing directly from a frozen storage state, the present inventors have found that buns that are heated evenly in a short time and have a good texture can be obtained. In addition, during blending of bread dough, if the amount of water is large, it becomes only a bun with poor moldability and insufficient bulkiness, but when an appropriate amount of egg is blended, it was found that bulk and moderate texture can be obtained. . In addition, buns prepared by blending starch and processed starch during bread dough blending have a texture that does not become hard even when heated in a microwave oven, improves moldability, and has a certain degree of viscosity. It was found that workability was improved because it was obtained. As a result of further investigation based on these findings, the present invention was completed.

That is, the present invention relates to the following.
[1]
After preparing buns made of bread dough blended with 90% to 140% of the weight of the flour during blending of dough, cool it, cut it horizontally at half the height of the buns, pack it in a film and freeze it After that, the manufacturing method of the bun which sandwiches ingredients between buns and heats it with a microwave oven.
[2]
The bread dough is a method for producing a bun for heating in a microwave oven according to [1], wherein eggs of 18% to 30% of the weight of the flour are blended.
[3]
The bread dough is a method for producing buns that are heated in a microwave oven according to [1] or [2], wherein starch or processed starch is blended with flour .
[4]
The bread dough is a method for producing a bun for heating in a microwave oven according to any one of [1] to [3], wherein 5 to 10% of the processed starch is blended in the weight of the flour .
[5]
The method for producing a bun for heating with a microwave oven according to any one of [1] to [4], wherein the dough is poured into a mold and baked after fermentation.

By using the present invention, it is possible to operate a convenience store, a fast food store or the like in a short time, and to produce a bun that is good in texture and taste and suitable for microwave heating, and a bun manufactured by the manufacturing method. Can be provided. Not only the buns were frozen, while across the Guzai in buns, frozen storage, can microwave oven heating to a good texture in a short period of time.

  Hereinafter, although the form for implementing this invention is demonstrated, it cannot be overemphasized that this invention is not what was limited to this.

[Microwave heating]
The “microwave oven” used in “the buns suitable for microwave heating” of the present invention is a heater that uses a microwave as a heat source and absorbs microwaves in food to heat it dielectrically. Because microwave ovens generate heat by irradiating food with electromagnetic waves and vibrating water molecules, unlike the heating method that heats from the outside of the food, the inside and outside of the food can be heated uniformly, Heating to a predetermined temperature can be performed in a short time.

  However, the penetration distance of radio waves varies depending on the moisture content, salinity concentration, tissue density, etc. of the food, so the internal temperature rises faster than the outside depending on the state of the food raw material, manufacturing method, storage method, etc. before heating. Or, conversely, only the end may be heated and the inside may be cold. In order to show the dielectric heating characteristics of such an object to be heated, a coefficient of half-depth is used, but water is particularly warm around 1 to 4 cm, while bread and cooked rice are relatively deep as 5 to 10 cm. As a result, the buns used for bread and sandwiches, which are usually heated to a thickness of several centimeters, pass electromagnetic waves and cannot be heated efficiently, so the middle part of the bread becomes too soft and difficult to bite. is there.

  In addition, electromagnetic waves can vibrate in the state of water that can be vibrated easily in a liquid, but water molecules cannot vibrate in pure ice with a crystal structure and are not easily heated. Then, the water molecules inside are vibrated and heated, but the ice is less likely to be heated with little vibration. Therefore, the water molecules around the ice are heated by the vibration, so that the temperature around the ice becomes high, the ice is melted, and the water molecules are heated to become the water molecules that generate the vibration heat by the microwave heating. . In addition, frozen foods often melt and refreeze during distribution and storage at home, and the presence of ice in foods is often different.

Due to the above mechanism, the uneven distribution of heating, which generates a part that becomes too hot and a part that becomes cold due to microwave heating, occurs due to the distribution of water molecules and ice in the frozen bun . As a result, the moisture that has become too hot is lost and hardened. On the other hand, a portion that is cold due to insufficient heating is not sufficiently reheated, so that there is a problem that the texture becomes cold and loose.

Therefore, the bun was frozen, can uniformly heated in a short time microwave heating, to find a bun suitable for microwave heating which can be a good texture and taste, flour Ya formulated into dough for producing the bun The types and amounts of secondary materials and moisture were examined.

[Bread]
In the present invention, bread is a dough obtained by adding yeast, baking powder, water, etc. to wheat flour as a raw material, and further blending other raw materials as necessary, and through or without fermentation fixation, or a frozen dough thereof. Baked (including steamed and oiled), and in addition to the above-mentioned raw materials, grains mixed with grains other than wheat such as rye are also included. Although the type is not particularly limited, since the bread of the present invention is baked one by one, buns such as hamburgers and sandwiches, breads, bagels, donuts, Chinese buns and the like are conceivable.

[moisture]
In the present invention, the water is not limited as long as it can supply water, and water, milk, fruit juice and the like can be blended.

[egg]
The “emulsifiability” of the egg means that lecithin contained in the yolk combines moisture and oil, so the ingredients are sufficiently mixed, the dough is soft, the bread volume is increased, the mouthfeel is good, and the bread is hard to age. create. “Thermocoagulability” causes the protein in the egg components to coagulate, strengthening the gluten network structure.

  In the present invention, the egg is not particularly limited, and may be whole egg, egg yolk, egg white, powder, liquid, or frozen material. By putting an egg, while maintaining a fixed moldability, the structure in bread dough is maintained by the bubble property of the egg protein in it, and a fixed volume is maintained, As a result, a favorable food texture is obtained. In addition, since the eggs themselves have colors and tastes, they give the bread a suitable color and taste, which is also desirable in that respect.

[starch]
The flour to be blended into bread dough is mainly a flour of wheat flour, but by blending the processed starch with the flour, the processed starch is heated with a sufficient amount of water to absorb water and swell. After gelatinization, it can be heat-coagulated to fill the space between the gluten networks and produce a plump bread.

  The characteristics of starch vary depending on the raw material crop, and tapioca starch is preferable because it has a high effect of improving physical properties, but is not particularly limited, and wheat starch, corn starch, potato starch, sago starch and the like can be used.

  The starch used for this invention is not specifically limited, Both starch and the processed starch which processed it can be used. However, in the case of normal starch, it is necessary to add a large amount in order to obtain the effect, and it is desirable to use processed starch because the effect is difficult from the viewpoint of cost.

  In this example, hydroxypropylated phosphate cross-linked starch and ester acetylated phosphate cross-linked potato starch were useful, but not particularly limited to the origin and processing method of starch, presence or absence of processing, type Can be selected and used.

[Freezing process]
The bun of the present invention has an effect that it is suitable for heating in a microwave oven even at chilled or normal temperature, but is particularly suitable for heating in a microwave oven when stored frozen, and can exhibit the effect. The method of freezing is not particularly limited, and freezing is possible by placing it in a storage at -25 ° C. or lower, resulting in a frozen state.

  In the present specification, “vans” refers to the small round bread of the present invention. In addition, “bread” in the present specification is a standard blended and tasted food that is usually sold and eaten, and was prepared for comparison with the present invention.

  In the present invention, “%” means “% by weight”. In the present invention, unless otherwise indicated, the bread dough is blended in such a manner that the total weight of the flour during blending is 100% and other ingredients are expressed as a percentage of the total weight of the flour during blending. It is expressed as “Bakers percent”.

1. Bread production process [Vanz production process and method]
Bun's bread dough was manufactured at the settings and times shown in Table 1 below. The raw materials are proportions as shown in “Bread dough formulation” in Tables 2 to 6 below. Specifically, powders, auxiliary materials, liquid eggs (liquid eggs and dried egg white in Table 1-2 Example 1-2) and a certain amount of water are added to a mixer, and after stirring for 5 minutes, the remaining water is added. In addition, after manufacturing by the straight plate method with further stirring for 5 minutes, the mold was filled, fermented and fired to prepare buns, cooled, cut horizontally at half the height of the buns, and then frozen. In the present invention, the bread dough was manufactured by the straight-line method, but the manufacturing method is not particularly limited.

  From the preparation of raw materials to baking, in the case of the bread dough of the following bread, 6 steps of mixing (kneading)-primary fermentation-splitting-shaping-secondary fermentation (proofing)-baking are required, but Bun's bread dough is mixed. (Kneading)-Filling the mold-Fermentation-Firing requires four steps. Further, since the mold is filled and baked, it is not necessary to form gluten and form it into a lump, and it is only necessary to gather the dough, so there is no need to knead as strongly as gluten is produced. Therefore, mixing takes less time than normal bread.

  Usually, the mixed dough is in the form of a semi-solid dough. Therefore, the dough is divided, rounded, shaped after primary fermentation and baked. The bread that is finally put into a mold and baked is also baked after filling the above-mentioned divided, rounded, primary fermented and molded molder or manually.

  However, since the bread dough of the bun of the present invention has a high water content and high fluidity, the dividing and rounding processes cannot be performed. Therefore, a process of filling dough into a mold and fermenting in the mold, which is not possible with a normal bread manufacturing method, is performed. It is one of the new inventions of the present invention that the blending, which is normally considered not to be produced as bread because it cannot be handled as dough, can be produced by changing the process in this way.

In the examples, a baking mold made of a silicon material having an upper opening diameter of 90 mm, a lower opening diameter of 75 mm, and a height of 45 mm was used. In this way, by pouring a fluid dough into a mold and baking it, the bread dough does not spread and the bread can be baked into any bulky mold. The shape, size, and material of the bread dough do not matter.

[Process for producing bread dough and its method]
The raw materials are proportions as shown in “Bread dough blending” in Table 6 below, and the production process and the method thereof are straight-line methods. Specifically, all materials other than shortening are mixed and mixed at a low speed of 2 minutes, medium speed of 2 minutes, and then added with shortening, mixed at a low speed of 30 seconds, then at a high speed of 30 seconds, and then at a low speed of 1 minute, medium speed of 2 minutes, and then mixed at room temperature as the primary fermentation After leaving for 30 minutes, dividing and shaping, bread was prepared with secondary fermentation at 38 ° C. and humidity of 85% for 60 minutes and baking at 200 ° C. for 15 minutes. Thereafter, each slice was sliced to about 60 g.

2. Raw material of bread dough and its composition [Example 1: Selection of raw material of bread dough and examination of ratio]
As shown in Table 2 below, in order to determine the basic blending of powders, sub-materials, and moisture, bun bread dough was produced at a ratio of blending 1-1, 1-2, and 1-3 and then baked.

  This formulation contains tapioca starch that can be taken from cassava mash, which has the characteristics of high transparency, hard to harden even when cooled, low stickiness, slightly strong elasticity, and a little longer heating time. used.

  In Formulation 1-1, as shown in Table 6, the bread dough water is 65%, so that the amount of about 25% is 16%, which is a very small amount, and in order to give a sticky feeling, 50% of the total weight of the flour. Bread was prepared by producing, baking, and cooling bread dough with% as starch. As a result, the water content was too low, the fire was bad during firing, the firing time required 20 minutes or more, the appearance after firing and cooling was poor in shape, and the performance evaluation did not have a body feeling.

  In Formulation 1-2, the water is 75% of the amount of about 115% of the bread dough, the soft flour is 0 to give a sticky feeling, 35% starch and 65% strong flour of the total weight of the flour, Bun was prepared by blending 8% of dried egg white and producing, baking and cooling bread dough. In addition to good volume, the texture was light, but there were some difficulties in the mixing and separation processes.

  In Formulation 1-3, water is 80% of about 123% of the bread dough, 70% of the total weight of the flour, 70% starch, 28% whole egg, and bread dough is produced. -The buns were prepared by firing and cooling. It was baked in 16-17 minutes, but it was a little lacking in volume and stickiness.

  As a result of the above studies, it has been clarified that in order to obtain a good texture when heated in a microwave oven, the water content is 75% or more, and considering the state at the time of production, it is necessary to add 80% or more.

On the other hand, powdered cheese cannot be expected to have an effect on buns, and in consideration of combining with ingredients, it was decided to be removed from the blend in order to obtain a highly versatile plain bun. Moreover, since baking powder cannot expect the effect on a bun, it decided to delete from a mixing | blending. Furthermore, in the powders, the soft flour and tapioca starch cannot be expected to have an effect on the buns. And since dried egg white can be expected to have an effect on the volume of buns, we decided to add whole eggs.

[Example 2: Examination of water amount% in blending bread dough]
As shown in Table 3 below, the bread dough of buns was manufactured at a ratio of blends 2-1, 2-2, 2-3, 2-4 while changing only the amount of water, and then baked. The water content of bread dough is 65% with only water as shown in Table 6, but the water content of this blend is the total of egg and water, and the amount of water is about 114% to 345% of the water content of bread dough. It became a bread dough.

  After preparing the buns with the bread dough, the buns were cooled, cut horizontally at half the height of the buns, and then the frozen ones were heated in a microwave for 1 minute and 30 seconds, respectively, to compare the ease of warming.

  Formulations 2-2 and 2-3 had a crisp texture and a crisp buns both after baking the dough and after freezing and microwave heating. On the other hand, Formulation 2-1 was difficult to warm and crisp. Moreover, the compound 2-4 did not become baking dough because there was too much water | moisture content, and it could not be baked.

As a result of the above studies, in the present invention, preferably 60% to 180%, more preferably 70 to 170%, and still more preferably 90% to 140% of water is added to make the flour in bread dough sufficiently water. After being swollen and containing, it is turned into alpha by baking, and after being prepared into buns, after being heated in a microwave oven, a soft and sticky softness comes out and feels delicious. When it falls below 60%, it becomes a normal bread, and the effect of increasing the heating rate by the microwave oven is not seen. Conversely, when it exceeds 200%, the dough becomes liquid and the formability is lost.

[Example 3: Examination of total egg amount% in bread dough formulation]
As shown in Table 4 below, the bread dough of buns was manufactured at a ratio of blends 3-1, 3-2, 3-3, 3-4, 3-5, 3-6, changing only the amount of whole eggs, and then baked. . The water content of the bread dough is 65% with only water as shown in Table 6. However, the water content of this blend is the total of egg and water, and the amount is about 138% to 194% of the water content of the bread dough.

  Formulations 3-3, 3-4, and 3-5 produced buns that had a crisp texture and were crisp both after baking the dough and after heating it after freezing. On the other hand, in the blends 3-1 and 3-2, the bulk of the buns did not appear, and after freezing and microwave heating, it became soft and crisp. Furthermore, Formulation 3-6 felt the hardness of the eggs in the buns, and became a hard texture even after heating in the microwave after freezing.

As a result of the above studies, in the present invention, bread dough is produced only with water by blending whole eggs, preferably 11% to 34%, more preferably 15% to 32%, and even more preferably 18% to 30%. Compared to the case, the emulsification and heat-coagulation properties of the egg make the buns more bulky, and the carroten yellow in the yolk gives the buns a unique effect, which seems to be appetizing. Become a bun. On the other hand, when 36% or more of the whole egg is blended, hardness comes out due to the influence of heat coagulation such as protein in the whole egg, and the bun taste becomes too strong.

[Example 4: Examination of processed starch amount% in 100% flour amount in bread dough blended]
As shown in Table 5 below, the bread dough of buns was manufactured at a ratio of blends 4-1, 4-2, 4-3, 4-4, and 4-5 while changing only the amount of starch, followed by baking.

  Formulations 4-2 and 4-3 had a thick, fluffy and crisp buns both after baking the dough and after freezing and microwave heating. On the other hand, in Formulations 4-4 and 4-5, the processed starch was excessive, the dough did not swell, the dough did not extend to the four corners of the baking mold, and the bread was hard.

As a result of the above studies, in the present invention, starch is preferably 5 to 50%, more preferably 10 to 45%, still more preferably 20 to 40%, and the flour is processed. By blending starch preferably 0.1 to 14%, more preferably 2 to 12%, even more preferably 5 to 10%, the dough is soft and thick after baking and after freezing and microwave heating A bun with a crisp texture and crispness. On the other hand, when it was 15% or more, the processed starch became excessive, the dough did not swell, the dough did not extend to the four corners of the baking mold, and the bread was hard.

3. Examination of heating time of microwave oven Based on the above examination, buns and bread were prepared by blending bread dough shown in Table 6 below, and as shown in Table 7 to Table 12 below, these were used to heat from a frozen state. Microwave heating was performed at different times, the center temperature immediately after heating was measured, and the temperature rise after heating was photographed by thermography. Further, their water content was measured. In the table, “pull” refers to a state of being crisp.

  When the microwave oven is heated for 1 minute, the buns are good and no problem, but the bread is crisp. When microwave heating is performed for 1 minute and 30 seconds, the outer side of the buns is a little hard, but it is almost good, but the bread is crisp, especially the ears are hard. When the microwave oven is heated for 2 minutes, the buns are hard to eat outside, but the bread is crushed and hard to bite. When heated for 2 minutes and 30 seconds in a microwave oven, the buns are hard on the outside and have no stickiness, and the bread is dry and hard on the surface, and the inside is also dry and hard on the verge.

  Therefore, in the buns and bread, the buns tend to warm up, and after baking and freezing the bread dough for 2 minutes and 30 seconds, it did not become hard and crisp, but the bread did not exceed 1 minute. The crispness became worse by microwave heating.

As a result of the above study, both the surface temperature and the center temperature increased, and the buns showed a rapid temperature rise (the rise in temperature rises faster) than the bread. It is presumed to be strongly affected. In addition, because the bread is made with starch, the temperature rises faster but the moisture content is stronger than the bread without starch, so the moisture content is softer than the bread. It was verified that it was possible to keep

[Example: Examination of range up of buns sand]
As shown in Table 13 below, two examples were examined. Bun's bread dough is manufactured and baked to prepare buns, cooled, horizontally cut at half the height of the buns, wrapped in film and frozen and stored in frozen buns, `` ham and cheese '', `` The bacon and cheese "were sandwiched as ingredients and heated in a microwave for 1 minute 30 seconds. "Ham and cheese" sand, "bacon and cheese" buns to sand both have a soft rice cake rice cake, not hard, ingredients are also can be heated moderately, good texture, it was able to create a sandwich of taste.

Although there is no photograph, using “ham and vegetables” as an ingredient, scissors were sandwiched with frozen buns in the same manner as described above, and heated for 1 minute and 30 seconds in a microwave oven. The vegetables were not overheated, the frozen buns were heated reasonably well, and without being overheated, and a sandwich having a good texture and taste could be produced.

[Packaging unit and packaging method]
When the buns are stored frozen, frost is formed due to temperature changes during storage, the buns are dried, the scent of other foods being stored is transferred, oxidized, etc., and the appearance and taste are impaired. Therefore, it is desirable to use a packaging form and packaging material that can be sealed in a small number of units so that a necessary amount of delicious buns can be eaten when necessary. Examples of packaging forms include deep drawing packaging, tray seal packaging, pillow packaging, gas filling packaging, and oxygen scavenger packaging. As packaging materials, laminated films with high tensile strength and elongation, tear strength, tear strength, impact resistance, pinhole resistance, gas barrier properties, low moisture permeability, aroma retention, heat seal strength, and cold resistance Can be considered. As a result, it is possible to provide frozen buns that are more storable, have no sanitary problems, prevent deterioration and damage, and maintain a certain level at all times. Consumers eat safe and delicious buns . be able to.

The present invention, and convenience stores, it is possible to provide a frozen buns produced by the method and a method of manufacturing frozen buns which can in a short period of time the operation of the microwave heating and the like sandwich in fast food restaurants and the like. As a result, modern people who are busy every day can easily purchase delicious foods, have regular meals, and maintain their health. Furthermore, it can be used similarly at home.

Claims (5)

After preparing buns made of bread dough blended with 90% to 140% of the weight of the flour during blending of dough, cool it, cut it horizontally at half the height of the buns, pack it in a film and freeze it After that, the manufacturing method of the bun which sandwiches ingredients between buns and heats it with a microwave oven. The method for producing a bun for heating in a microwave oven according to claim 1 , wherein the bread dough is mixed with eggs of 18% to 30% of the weight of the flour . The bread dough is a method for producing a bun for heating in a microwave oven according to claim 1 or 2, wherein starch or processed starch is blended with flour . The bread dough is a method for producing a bun for heating in a microwave oven according to any one of claims 1 to 3, wherein 5 to 10% of the processed starch is blended in the weight of the flour . The method for producing a bun for heating with a microwave oven according to any one of claims 1 to 4, wherein the bread dough is poured into a mold and baked after fermentation.