JP6906869B2 - Manufacturing method of baked frozen flatbread using superheated steam - Google Patents

Description

The present invention relates to a method for producing a prefabricated frozen flatbread using superheated steam.

Flatbread refers to bakery products made by baking thin dough, and examples thereof include naan baked at high temperature for a short time, focaccia, and pizza baked in an oven with sauce and ingredients topped on thin dough.
The heat sources of the oven used are electricity, gas, firewood, etc., and the oven styles include pizza ovens, fixed kilns, convection ovens, impinger ovens, etc., all of which are fired in a dry state.
As a firing method, in order to shorten the firing time, a firing method using dry hot air is generally used, and firing is performed at about 250 ° C. to 400 ° C.
In order to eat flatbread easily, in restaurants and homes, frozen and baked flatbread is naturally thawed and eaten as it is, or after being frozen or naturally thawed, lightly warmed in a microwave oven or toaster oven and then reheated. I'm eating.

Superheated steam refers to steam obtained by further heating saturated steam, and is used for heating, drying, sterilizing, etc. of foods.
As a baking method using superheated steam, for example, in the pizza crust manufacturing process, the temperature of the superheated steam is set to 140 to 260 ° C. and the processing time is set to 3 to 15 seconds before the baking step in the pizza crust manufacturing process. A manufacturing method is known (see, for example, Patent Document 1).
Further, in a bread manufacturing method in which a medium seed or yeast containing yeast is mixed with bread dough and first fermented, and after split molding, the bread dough is fermented in a proofing step and the fermented bread dough is baked, the baking step is one step. A method for producing bread is known, which comprises the above baking steps, and at least the final baking step is a baking step using superheated steam (see, for example, Patent Document 2).
Further, it is a method for producing a frozen baking pan or a frozen semi-baking pan, which comprises baking or semi-baking a bread dough and then freezing, and the baking or semi-baking step comprises only a baking or semi-baking step with superheated steam. A method for producing a frozen-baked pan or a frozen semi-baked pan is known (see, for example, Patent Document 3).

JP-A-2007-29010 JP-A-2007-215454 Japanese Unexamined Patent Publication No. 2016-2012

An object of the present invention is to produce a baked frozen flatbread which can shorten the baking time as compared with the conventional baking method using dry hot air, has a large volume of the product, has an excellent appearance, and has a good texture even when stored frozen. To provide a method.

As a result of intensive research to achieve the above object, the present inventor sets the thickness of the dough before baking of flatbread in a specific range, and further, the dough is baked with superheated steam at a specific temperature for a specific time. As a result, the firing time can be shortened compared to the conventional firing method using dry hot air, the volume of the product is large, the appearance is excellent, and a baked frozen flatbread with a good texture even when stored frozen can be obtained. The present invention has been completed.
Therefore, the present invention is characterized in that the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the baking conditions by superheated steam for baking the dough are the following (A) to (C). This is a method for producing bread.
(A) The temperature of superheated steam is 160 ° C or more and 180 ° C or less (B) The firing time of superheated steam is 180 seconds or more and 360 seconds or less (C) The product of the temperature of superheated steam (° C) and the firing time of superheated steam (seconds) Is 30,000 or more and 60,000 or less

According to the method of the present invention, the baking time can be shortened as compared with the conventional baking method using dry hot air, and a baked frozen flatbread having a large volume of the product, excellent appearance, and a good texture even when stored frozen can be obtained. Can be done.

Hereinafter, the present invention will be described in detail.
The dough before baking used in the present invention may be the same dough as the conventional flatbread.
For example, as a method for producing the dough, a direct kneading method, a medium seed method, a liquid seed method and the like can be used.
Examples of the raw material of the dough include flour, sugars, fats and oils, dairy products, egg products, vegetable proteins, starch, fermented products, malt flowers, enzymes, vitamin C and the like.
These raw materials can be blended as needed to obtain a dough by the above-mentioned production method.
The obtained dough is molded into a sheet, and examples of the molding means include a moulder, a rolling pin, and a method of stretching by hand.
The thickness of the dough before baking used in the present invention is 5 mm or more and 20 mm or less.
If the thickness of the dough is less than 5 mm, the thickness is too thin for a flatbread, and if it exceeds 20 mm, the method of the present invention does not allow sufficient fire passage and causes uneven baking, which is not preferable.

A baked flatbread can be obtained by cutting a sheet-shaped dough into an appropriate size or baking it with superheated steam without cutting.
Baking with superheated steam is performed from both sides of the sheet-shaped dough.
For example, a method of placing the dough on a net conveyor and applying superheated steam from the upper surface and the bottom surface of the dough to bake the dough can be mentioned.
In the present invention, the temperature of superheated steam and the firing time are important, and if these conditions are not met, for example, the effect of the present invention cannot be obtained even when firing at a high temperature for a short time or at a low temperature for a long time.
The firing with superheated steam is performed when the temperature of the superheated steam is 160 ° C. or higher and 180 ° C. or lower, and the firing time is 180 seconds or longer and 360 seconds or lower.
Superheated steam is also used for drying foods, but the higher the temperature, the higher the effect of water evaporation.
If the temperature of the superheated steam is less than 160 ° C., the moisture in the dough evaporates less and the dough does not easily pass through the fire.
Further, if the temperature of the superheated steam exceeds 180 ° C., the upper surface of the fired product tends to rise, the moisture flies too much, and the crust becomes too hard, which is not preferable.
Further, if the baking time is less than 180 seconds, the dough is not sufficiently cooked and the texture is poorly melted in the mouth, which is not preferable.
Further, if the firing time exceeds 360 seconds, the crust becomes too hard because the moisture flies too much, which is not preferable.
Further, in the present invention, the product of the temperature of the superheated steam and the firing time of the superheated steam is also important, and if this condition is not met, the effect of the present invention cannot be obtained.
Even if the temperature of the superheated steam and the firing time are within the above ranges, the product of the temperature of the superheated steam (° C.) and the firing time of the superheated steam (seconds) must be within the range of 30,000 or more and 60,000 or less.
For example, when the temperature of superheated steam is 160 ° C. and the firing time by superheated steam is 180 seconds, the product is 28,800, and the temperature of superheated steam and the firing time by superheated steam are 160 ° C. or more and 180 ° C. or less, 180 seconds or more and 360 seconds or more. The effect of the present invention cannot be obtained even if it is within the range of seconds or less.

The temperature of the superheated steam is the temperature at which the superheated steam comes into contact with the dough.
Further, in the present invention, the crust refers to the product skin when the dough is baked.
Further, in the present invention, "fire street" means a state in which starch in the dough is gelatinized.
There is a correlation with the sticky texture of the fire, and if the fire is bad, the starch will not swell sufficiently, resulting in a sticky texture.

The obtained calcined flatbread can be frozen and stored as it is.
When eating, the flatbread that has been frozen and stored can be frozen or naturally thawed and then lightly warmed in a microwave oven or oven, or can be eaten as it is by natural thawing.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Examples 1 to 6 Comparative Examples 1 to 10]
Mix 100 parts by mass of strong wheat flour, 2 parts by mass of salt, 0.5 parts by mass of malt syrup, 2 parts by mass of defatted milk powder, 0.6 parts by mass of dry yeast and 68 parts by mass of water at 24 ° C. for 5 minutes at low speed and 3 minutes at medium speed. After that, it was fermented at 27 ° C. and 80% humidity for 60 minutes, divided into 60 g, took a bench time of 20 minutes, and spread with a moulder so that the dough thickness became 10 mm.
After letting the dough rest at room temperature for 20 minutes, pickets were added to prevent the product from rising during baking.
Except for Comparative Example 10, a continuous superheated steam cooker (manufactured by Nakanishi Seisakusho Co., Ltd .: product name: small SV roaster) was used to bake the superheated steam at 100 kg / hour under the conditions shown in Table 1 to obtain a fired flatbread. rice field.
In Comparative Example 10, dry hot air was used for firing instead of superheated steam.

The obtained calcined flatbread was allowed to stand at room temperature for 1 hour, then the volume was measured, and the appearance was evaluated by 10 panelists according to the following evaluation criteria.
・ Appearance 5 points ・ ・ ・ Flat and very good 4 points with no swelling on the entire top surface ・ ・ ・ Slightly good 3 points with no large swelling on the entire top surface ・ ・ ・ Although there is a small swelling on a part of the top surface , There is no withered part, usually 2 points ... There is a raised or withered part on the upper surface, and a little inferior 1 point ... There is a large raised or greatly withered part on the upper surface, which is inferior Table 2 ~ Shown in Table 3.

In each of Examples 1 to 6, the volume was higher than that in the case of using dry hot air.
The texture of the flatbread is important, and it is not preferable that the flatbread has a poor texture, and even if the volume is larger than that of the conventional method of using dry hot air, it is used as a comparative example.

The texture of flatbread is important, and those with inferior texture are used as comparative examples even if they have excellent appearance.
Comparative Example 1, Comparative Example 3 and Comparative Example 6 were superior in appearance to those in Examples, but were inferior in overall evaluation due to their inferior texture.

After that, the obtained baked flatbread was wrapped in plastic wrap, rapidly frozen at −35 ° C., stored at −20 ° C. for 14 days, naturally thawed at room temperature, and eaten as it was by 10 panelists according to the following evaluation criteria. The results obtained are shown in Table 4. ・ Texture 5 points: Good melting in the mouth, moderate hardness, good 4 points: Melting in the mouth is slightly good, moderate hardness, slightly Good 3 points: Melting in the mouth, hardness of texture is within the allowable range, Normal 2 points: Melting in the mouth is slightly bad, or texture is slightly hard and slightly inferior 1 point: Poor melting in the mouth or texture Is hard and inferior

Examples 1 to 6 had a good texture even when stored frozen.

Claims (1)

A method for producing a baked frozen flatbread, wherein the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the baking conditions for baking the dough with superheated steam are the following (A) to (C).
(A) The temperature of superheated steam is 160 ° C or more and 180 ° C or less (B) The firing time of superheated steam is 180 seconds or more and 360 seconds or less (C) The product of the temperature of superheated steam (° C) and the firing time of superheated steam (seconds) Is 30,000 or more and 60,000 or less