JP6920782B2 - Manufacturing method of semi-baked pocket bread using superheated steam - Google Patents
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Description
本発明は、過熱水蒸気を使用した半焼成ポケットブレッドの製造方法に関する。 The present invention relates to a method for producing a semi-baked pocket bread using superheated steam.
ポケットブレッドとは薄い生地を高温短時間で焼成することで大きな空洞ができたベーカリー製品を言い、例えば、地中海沿岸、中東、北アフリカ等で食されているホブサ（ピタパン）等を挙げることができる。
一般的なポケットブレッドの製造方法として、２５０℃程度のオーブン中で４分間ほどの短時間で一気に焼成することが行われている。このとき、生地に大きな空洞ができる。
焼成済みのポケットブレッドは適当にカットされ、開口した空洞からソースや具材などを詰め調理ブレッドとして食されている。
Pocket bread is a bakery product in which a large cavity is formed by baking a thin dough at a high temperature for a short time. For example, hobsa (pita bread) eaten in the Mediterranean coast, the Middle East, North Africa, etc. can be mentioned. ..
As a general method for producing pocket bread, baking is performed at once in an oven at about 250 ° C. for a short time of about 4 minutes. At this time, a large cavity is formed in the fabric.
The baked pocket bread is appropriately cut and stuffed with sauces and ingredients from the open cavity and eaten as a cooking bread.
過熱水蒸気とは飽和水蒸気をさらに加熱したものを言い、食品類の加熱、乾燥又は殺菌処理等に利用されている。
過熱水蒸気を使用した焼成方法として、例えば、ピザクラストの製造工程における焼成工程前に過熱水蒸気の温度を１４０〜２６０℃ にし、処理する時間を３〜１５秒にするピザクラストの製造方法が知られている（例えば特許文献１参照）。
ポケットブレッドは、前記のピザ等のフラットブレッドとは異なり生地に大きな空洞を作ることが特徴であるが、ピザ等では、逆に空洞ができないよう生地膨張を押さえるため、ピケや押さえ蓋をすることがある。
したがって、フラットブレッドとポケットブレッドは全く異なる製品であり、ポケットブレッドの製造方法において、過熱水蒸気を使用することは知られていなかった。
Superheated steam refers to saturated steam that has been further heated, and is used for heating, drying, sterilizing, and the like of foods.
As a baking method using superheated steam, for example, a method for producing a pizza crust in which 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 manufacturing process of the pizza crust is known. (See, for example, Patent Document 1).
Unlike the flatbreads such as pizzas mentioned above, pocket breads are characterized by creating large cavities in the dough, but in pizzas and the like, on the contrary, in order to suppress the expansion of the dough so that cavities are not formed, a picket or a holding lid is used. There is.
Therefore, flatbread and pocket bread are completely different products, and it has not been known to use superheated steam in the method for producing pocket bread.
焼成済みのポケットブレッドは適当にカットされ開口した空洞にソースや具材など詰め、衛生の点から冷蔵であっても１〜２日間の間に食されている。
具材を詰め冷蔵された焼成済みのポケットブレッドを温め直すために再加熱した場合、クラストの焼色が濃く焦げたり、一部に穴が開き破損して具材が露出する、乾燥して食感がドライでパサつくなどの問題が生じていた。
従って、本発明の目的は、生地内部全体に大きな空洞を安定して作成でき、製品のボリュームが大きく、再加熱して焼成済みのポケットブレッドとした場合に、クラストの外観及び食感が良好なポケットブレッドを得ることができる半焼成ポケットブレッドの製造方法を提供することである。
The baked pocket bread is appropriately cut and filled with sauces and ingredients in an open cavity, and from the viewpoint of hygiene, it is eaten within 1 to 2 days even if it is refrigerated.
When the baked pocket bread that has been stuffed with ingredients and refrigerated is reheated to reheat it, the crust will be darkly burnt, or some holes will open and the ingredients will be exposed, and the ingredients will be dried and eaten. There were problems such as dry and dry texture.
Therefore, an object of the present invention is that a large cavity can be stably created in the entire inside of the dough, the volume of the product is large, and the appearance and texture of the crust are good when reheated to obtain a baked pocket bread. It is to provide the manufacturing method of the semi-baked pocket bread which can obtain the pocket bread.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、ポケットブレッドの焼成前の生地の厚みを特定の範囲とし、過熱水蒸気で特定の温度及び時間、焼成することにより生地内部全体に大きな空洞を安定して作成でき、製品のボリュームが大きく、再加熱して焼成済みのポケットブレッドとした場合に、クラストの外観及び食感が良好なポケットブレッドを得ることが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、焼成前の生地の厚みを５ｍｍ以上２０ｍｍ以下とし、該生地を過熱水蒸気で次の（Ａ）〜（Ｃ）の条件で焼成することを特徴とする半焼成ポケットブレッドの製造方法である。
（Ａ）過熱水蒸気の温度が１７０℃以上２１０℃未満
（Ｂ）焼成時間が１２０秒以上２８５秒以下
（Ｃ）過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が２５０００以上５００００以下
本発明の方法より得られた半焼成ポケットブレッドは、（１）具材を詰めた後に冷蔵保存し再加熱する方法、（２）具材を詰めた後に冷凍保存し自然解凍後に再加熱する方法、（３）具材を詰めた後に冷凍したままマイクロ波と熱風により同時に再加熱する方法、により焼成済みのポケットブレッドとして食することができる。
As a result of intensive research to achieve the above object, the present inventor sets the thickness of the dough before baking of the pocket bread in a specific range, and by baking with superheated steam at a specific temperature and time, the entire inside of the dough is obtained. We found that a large cavity can be stably created, the volume of the product is large, and when reheated to obtain a baked pocket bread, a pocket bread with a good appearance and texture of the crust can be obtained. The present invention has been completed.
Therefore, the present invention comprises producing a semi-baked pocket bread in which the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the dough is baked with superheated steam under the following conditions (A) to (C). The method.
(A) Temperature of superheated steam is 170 ° C or more and less than 210 ° C (B) Firing time is 120 seconds or more and 285 seconds or less (C) Product of temperature of superheated steam (° C) and firing time by superheated steam (seconds) is 25,000 or more The semi-baked pocket bread obtained by the method of the present invention is 50,000 or less. It can be eaten as a baked pocket bread by the method of (3) stuffing the ingredients and then simultaneously reheating the frozen ingredients with microwaves and hot air.
本発明の半焼成ポケットブレッドの製造方法によれば、生地内部全体に大きな空洞を安定して作成でき、製品のボリュームが大きく、得られた半焼成ポケットブレッドを再加熱して焼成済みのポケットブレッドとした場合に、クラストの外観及び食感が良好なポケットブレッドを得ることができる。 According to the method for producing a semi-baked pocket bread of the present invention, a large cavity can be stably created in the entire inside of the dough, the volume of the product is large, and the obtained semi-baked pocket bread is reheated and baked. In this case, a pocket bread having a good appearance and texture of the crust can be obtained.
以下、本発明を詳細に説明する。
本発明で使用する焼成前の生地は従来のポケットブレッドと同様の生地でよい。
例えば、生地の製造方法として、直捏法、中種法、液種法などが使用できる。
生地の原料としては、穀粉、糖類、油脂、乳製品、卵製品、植物性蛋白、澱粉、発酵物、モルトフラワー、酵素、ビタミンＣなどを挙げることができる。
これらの原料を必要に応じて配合し、上記の製造方法により生地を得ることができる。
得られた生地を円形又は楕円形のシート状に成形するが展圧の手段としては、モルダー、めん棒、手で伸ばす方法などを挙げることができる。
本発明で使用する焼成前の生地の厚みは、５ｍｍ以上２０ｍｍ以下である。
生地の厚みが５ｍｍ未満では、ポケットブレッドとしては厚みが薄すぎ、空洞ができたとしても脆くて割れやすく、２０ｍｍを超えると生地内部全体に空洞が生じにくく、焼成むらが生じるため好ましくない。
Hereinafter, the present invention will be described in detail.
The dough before baking used in the present invention may be the same as the conventional pocket bread.
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 formed into a circular or oval sheet shape, and examples of the means for spreading the pressure 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 of the pocket bread is too thin, and even if cavities are formed, the dough is brittle and easily cracked.
成形の方法としては、適当な大きさの生地玉を展圧しながら円形又は楕円形のシート状に成形する方法や、シート状に成形した生地を適当な大きさの円形又は楕円形に型抜きする方法などを挙げることができる。
過熱水蒸気による焼成は、シート状生地の両面から行う。
例えば、ネットコンベヤに生地を載せ、生地の上面と底面から過熱水蒸気を当てて焼成する方法を挙げることができる。
As a molding method, a method of molding a dough ball of an appropriate size into a circular or oval sheet shape while applying pressure, or a method of die-cutting the dough formed into a sheet shape into a circular or oval shape of an appropriate size. The method etc. can be mentioned.
Baking with superheated steam is performed from both sides of the sheet-shaped dough.
For example, a method in which the dough is placed on a net conveyor and superheated steam is applied from the top and bottom surfaces of the dough to bake the dough can be mentioned.
過熱水蒸気による半焼成は、過熱水蒸気の温度が１７０℃以上２１０℃未満で焼成時間が１２０秒以上２８５秒以下で行うことが好ましい。
このとき、さらに過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が２５０００以上５００００以下であることが好ましい。
本発明では、過熱水蒸気の温度と焼成時間が重要であり、この焼成時間を外れた場合、例えば、高温短時間による焼成でも低温長時間でも好ましい効果を得ることができない。
過熱水蒸気の温度が１７０℃未満では、生地の空洞が生じ難く、２１０℃以上で水分が蒸発し過ぎ、製品のクラストの焼色が強すぎたり、梨肌が大きく目立ち、焦げが生じやすくなるので好ましくない。
また食感がドライでパサつき好ましくない。
焼成時間１２０秒未満では、生地の空洞が生じ難く、加熱不足となりやすく生地中心部に生の状態が残ったり、ねちゃつく食感になりやすく好ましくない。
２８５秒を超えると水分が蒸発し過ぎ、製品のクラストの焼色が強すぎたり、梨肌が大きく目立ち、焦げが生じ好ましくない。
また食感がドライでパサつき好ましくない。
Semi-firing with superheated steam is preferably performed when the temperature of the superheated steam is 170 ° C. or higher and lower than 210 ° C. and the firing time is 120 seconds or more and 285 seconds or less.
At this time, the product of the temperature (° C.) of the superheated steam and the firing time (seconds) by the superheated steam is preferably 25,000 or more and 50,000 or less.
In the present invention, the temperature and firing time of superheated steam are important, and if the firing time is out of this firing time, for example, a preferable effect cannot be obtained even when firing at a high temperature for a short time or at a low temperature for a long time.
If the temperature of the superheated steam is less than 170 ° C, cavities in the dough are unlikely to occur, and if the temperature is 210 ° C or higher, the moisture evaporates too much, the crust of the product is too browned, the pear skin becomes noticeable, and charring is likely to occur. Not preferable.
In addition, the texture is dry and dry, which is not preferable.
If the baking time is less than 120 seconds, cavities in the dough are unlikely to occur, heating is likely to be insufficient, and a raw state remains in the center of the dough, or a sticky texture is likely to occur, which is not preferable.
If it exceeds 285 seconds, the water evaporates too much, the crust color of the product is too strong, the pear skin becomes conspicuous, and charring occurs, which is not preferable.
In addition, the texture is dry and dry, which is not preferable.
本発明の半焼成ポケットブレッドの製造方法によれば、生地内部全体に大きな空洞を安定して作成でき、製品のボリュームが大きく、得られた半焼成ポケットブレッドを再加熱して焼成済みのポケットブレッドとした場合に、クラストの外観及び食感が良好なポケットブレッドを得ることができるが、最も重要な評価項目は、食感であり、次に外観である。
よって、ボリュームが出ていても、食感や外観が劣るものは、不可とした。
According to the method for producing a semi-baked pocket bread of the present invention, a large cavity can be stably created in the entire inside of the dough, the volume of the product is large, and the obtained semi-baked pocket bread is reheated and baked. In this case, a pocket bread having a good appearance and texture of the crust can be obtained, but the most important evaluation item is the texture, and then the appearance.
Therefore, even if the volume is high, the ones with inferior texture and appearance are not allowed.
なお、上記過熱水蒸気の温度は過熱水蒸気が生地に接するときの温度である。
また、本発明においてクラストとは生地を焼成した際の製品表皮をいい、クラムとは生地を焼成した際の製品内部をいう。
また、本発明において梨肌とはクラスト表面の生じる多数の粟粒大の気泡である。
急激な加熱を受けると発生しやすい。
また、本発明において半焼成とは、火通りが７０％〜９０％の状態をいい、焼色がないか又は、あってもうっすらと着く程度である。
食感はウェットでパサつきはなく、また、極端なねちゃつきがなく、再加熱して良好な可食状態になる。
火通り１００％を越えるものは焼色が着き過ぎたり、食感がドライでパサつく。
火通り１００％は焼色が付き、ねちゃつきのない状態である。
火通りが６０％〜７０％では食感に極端なねちゃつきやざらつきがある状態である。
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, and the crumb refers to the inside of the product when the dough is baked.
Further, in the present invention, the pear-skin is a large number of miliary-sized bubbles generated on the crust surface.
It tends to occur when it receives rapid heating.
Further, in the present invention, the semi-baking refers to a state in which the fire passage is 70% to 90%, and there is no or only a slight burning color.
The texture is wet and non-dry, and there is no extreme stickiness, and it is reheated to a good edible state.
If it exceeds 100% on the fire, the color will be too brown or the texture will be dry and dry.
100% of the fire street is browned and has no stickiness.
When the fire street is 60% to 70%, the texture is extremely sticky or rough.
得られた半焼成ポケットブレッドを冷却後にカットし、開口した空洞に具材を詰める。
カット方法は、半分に切断する、上面部を背割りする、横面部を背割りするなど、切れ目の入れ方や切断の方法には特に限定はない。
具材としては、例えば、肉そぼろ、ほぐしたサラダチキン、ベーコン、ハム、ソーセージ、ハンバーグ、ツナ、スクランブルエッグ、フィッシュフライ、コロッケ、ソテー野菜、ブランチングした野菜、スパイス、ソース類などを挙げることができる。
これらは、従来のポケットブレッドと同様に、別々に詰めたり、混ぜ合わせた後に詰めることができる。
The obtained semi-baked pocket bread is cut after cooling, and the ingredients are filled in the opened cavity.
The cutting method is not particularly limited in the method of making a cut and the method of cutting, such as cutting in half, splitting the upper surface portion on the back, and splitting the lateral surface portion on the back.
Examples of ingredients include meat shavings, loosened salad chicken, bacon, ham, sausages, hamburgers, tuna, scrambled eggs, fish fried, croquettes, sautéed vegetables, brunched vegetables, spices, sauces, etc. can.
These can be packed separately or mixed and then packed, similar to traditional pocket breads.
具材を詰めた半焼成ポケットブレッドは、冷蔵又は冷凍して保存することができる。
冷蔵の場合は、０℃〜１０℃の温度で数日間保存され、オーブンや電子レンジで再加熱して可食状態にする。
冷凍の場合は、冷凍方法には、特に限定はなく、急速凍結、緩慢凍結などを挙げることができ、可食状態にするには、室温または冷蔵で解凍してからオーブンや電子レンジで再加熱する方法や、凍ったまま、マイクロ波と熱風による同時加熱できるオーブンレンジで再加熱する方法が使用できる。
なお、具材を詰めた半焼成ポケットブレッドを包装する場合は、凍結前でも凍結後でもどちらでも良い。
Semi-baked pocket breads filled with ingredients can be stored refrigerated or frozen.
In the case of refrigeration, it is stored at a temperature of 0 ° C. to 10 ° C. for several days and reheated in an oven or a microwave oven to make it edible.
In the case of freezing, the freezing method is not particularly limited, and examples thereof include rapid freezing and slow freezing. To make it edible, thaw it at room temperature or in a refrigerator and then reheat it in an oven or microwave oven. You can use the method of reheating in an oven range that can be heated simultaneously with microwaves and hot air while it is frozen.
When packaging the semi-baked pocket bread filled with ingredients, it may be either before or after freezing.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［生地の空洞・ボリュームの確認］
強力小麦粉１００質量部、食塩２質量部、モルトシロップ０．３質量部、ドライイースト０．６質量部および水６９質量部を２４℃で低速５分間、中速３分間ミキシングして生地とした後、２７℃、湿度８０％で６０分間発酵し、６０ｇに分割して丸めベンチタイムを２０分間とった。
次にモルダーで、長径１１０ｍｍ、短径８５ｍｍ、厚さ８ｍｍの楕円状の生地に展圧した。
この生地を室温で２０分間休ませた後、比較例１以外は連続式過熱蒸気調理機（中西製作所（社）製：製品名小型ＳＶロースター）により過熱水蒸気の供給量を１００ｋｇ／時間として表１に示す過熱水蒸気温度及び焼成時間で焼成して焼成品を得た。
比較例１１は、過熱水蒸気ではなく、乾燥熱風を使用して焼成した。
得られた半焼成ポケットブレッドを室温で一時間放置した後、空洞の状態及び長径と短径の長さを測定し、以下の評価基準で製品１０個の空洞の状態を評価した。
・焼成後の製品内部の空洞
５点・・・内部に大きな空洞が９０％以上の面積に拡がっている。
４点・・・内部に大きな空洞が８０％以上９０％未満の面積に拡がっている。
３点・・・内部に大きな空洞が７０以上８０％未満の面積に拡がっている。
２点・・・内部に大きな空洞が３０％以上７０％未満の面積に拡がっている。
１点・・・内部に大きな空洞が３０％未満の面積に拡がっている。
なお、ボリューム評価において、生地体積は空洞が生じるため測定対象としては適当ではないので、長径と短径の長さを測定して評価している。
長径と短径の長さが大きいものは、ボリュームがでていた。
得られた焼成後の長径の長さ及び焼成後の短径の長さの測定結果を表１に、空洞の状態を表２に示す。
Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Checking the cavity and volume of the fabric]
After mixing 100 parts by mass of strong wheat flour, 2 parts by mass of salt, 0.3 parts by mass of malt syrup, 0.6 parts by mass of dry yeast and 69 parts by mass of water at 24 ° C. for 5 minutes at low speed and 3 minutes at medium speed to make dough. Fermentation was carried out at 27 ° C. and 80% humidity for 60 minutes, and the mixture was divided into 60 g and rounded for 20 minutes.
Next, a moulder was used to spread the pressure on an elliptical fabric having a major axis of 110 mm, a minor axis of 85 mm, and a thickness of 8 mm.
After letting this dough rest at room temperature for 20 minutes, the amount of superheated steam supplied by a continuous superheated steam cooker (manufactured by Nakanishi Seisakusho Co., Ltd .: product name small SV roaster) is 100 kg / hour, except for Comparative Example 1. Table 1 A fired product was obtained by firing at the superheated steam temperature and firing time shown in (1).
Comparative Example 11 was fired using dry hot air instead of superheated steam.
After the obtained semi-baked pocket bread was left at room temperature for 1 hour, the state of cavities and the lengths of major axis and minor axis were measured, and the state of cavities of 10 products was evaluated according to the following evaluation criteria.
-Five points of cavities inside the product after firing ... Large cavities are spread over an area of 90% or more inside.
4 points: Large cavities are spread over an area of 80% or more and less than 90% inside.
3 points: Large cavities are spread over an area of 70 or more and less than 80%.
2 points: Large cavities are spread over an area of 30% or more and less than 70% inside.
1 point: A large cavity extends to an area of less than 30% inside.
In the volume evaluation, the volume of the dough is not suitable as a measurement target because cavities are formed, so the lengths of the major axis and the minor axis are measured and evaluated.
Those with large major and minor diameters had a large volume.
Table 1 shows the measurement results of the obtained major axis length after firing and the minor axis length after firing, and Table 2 shows the state of the cavity.
比較例１〜４、６〜９は、実施例よりも、長径と短径の積が勝っていたが、いずれも食感が劣るため不可とした。 In Comparative Examples 1 to 4 and 6 to 9, the product of the major axis and the minor axis was superior to that of the examples, but all of them were not allowed because the texture was inferior.
比較例４、６〜９は、実施例よりも、空洞の状態は良かったが、いずれも食感が劣るため不可とした。 In Comparative Examples 4 and 6 to 9, the state of the cavity was better than that of the examples, but all of them had a poor texture and were not allowed.
次に半焼成ポケットブレッドを焼成済みのポケットブレッドとする。
［１．具材を詰めた後に冷蔵保存し再加熱する方法による場合］
実施例１〜１０、比較例１〜１１で得られた半焼成ポケットブレッドの粗熱を取り、冷却後に半分にカットした。
製品内部の空洞に具材を５０ｇ詰め、乾かないようにフィルム包装し２４時間、５℃で冷蔵保存した。
その後、フィルム包装から取り出し、熱風オーブン（フジマック社製、製品名コンビオーブン）を使用して２００℃で４分間加熱し可食状態にし、１０名のパネラーにより以下の評価基準で外観及び食感を評価した。
得られた結果を下記の表３〜表４に示す。
表３は、外観の評価結果で表４は食感の評価結果である。
・外観
５点・・・表面に光沢があり、うっすらと焼色がつき、良い。
４点・・・表面の梨肌が目立ずに、うっすらと焼色がつき、やや良い。
３点・・・表面の梨肌に焼色が着き、普通。
２点・・・表面の梨肌が焦げ、広い範囲に生じ、やや悪い。
１点・・・表面の梨肌が強く焦げ、広い範囲に生じている。クラストの一部に穴が開き
破損しており悪い。
・クラストの食感
５点・・・ネチャつかず口溶けが良好で、良い
４点・・・ネチャつきがほとんどなく口溶けはやや良好で、やや良い
３点・・・ネチャつきが少なく口溶けはやや良好で、パサつきなく、普通
２点・・・ややネチャつきがあり口溶けがやや悪い、またはややドライでややパサつき
やや劣る
１点・・・ネチャつきがあり口溶けが悪い、またはドライでパサつき劣る
Next, the semi-baked pocket bread is used as a fired pocket bread.
[1. By the method of refrigerating and reheating after filling the ingredients]
The rough heat of the semi-baked pocket breads obtained in Examples 1 to 10 and Comparative Examples 1 to 11 was taken, and after cooling, the bread was cut in half.
50 g of the ingredients were packed in the cavity inside the product, wrapped in a film so as not to dry, and refrigerated at 5 ° C. for 24 hours.
After that, it is taken out from the film packaging and heated at 200 ° C. for 4 minutes using a hot air oven (manufactured by Fujimac Co., Ltd., product name combination oven) to make it edible, and the appearance and texture are evaluated by the following evaluation criteria by 10 panelists. bottom.
The obtained results are shown in Tables 3 to 4 below.
Table 3 shows the evaluation results of the appearance, and Table 4 shows the evaluation results of the texture.
・ Appearance 5 points: The surface is glossy and slightly browned, which is good.
4 points: The pear skin on the surface is not noticeable, and it is slightly browned, which is a little good.
3 points: The pear skin on the surface is browned and normal.
2 points: The pear skin on the surface is burnt and occurs in a wide range, which is a little bad.
1 point: The pear skin on the surface is strongly burnt and occurs in a wide range. There is a hole in a part of the crust and it is damaged, which is bad.
・ Crust texture 5 points ・ ・ ・ Good melting in the mouth without stickiness, good 4 points ・ ・ ・ Slightly good melting in the mouth with almost no stickiness, slightly good 3 points ・ ・ ・ Slightly good melting in the mouth with little stickiness So, it is not dry and usually has 2 points ... Slightly sticky and has a little bad melting in the mouth, or a little dry and a little dry and slightly inferior 1 point ...
比較例１、３、５は、実施例よりも外観は同等か優れていたが、いずれも食感が劣るため不可とした。 Comparative Examples 1, 3 and 5 had the same or better appearance than the examples, but none of them had a poor texture, so they were not allowed.
実施例１〜１５は、いずれも比較例より食感が優れていた。 All of Examples 1 to 15 had a better texture than Comparative Examples.
［２．具材を詰めた後に冷凍保存し自然解凍後に再加熱する方法による場合］
実施例１〜１０で得られた半焼成ポケットブレッドの粗熱を取り半分にカットした。
製品内部の空洞に具材を５０ｇ詰め、−３５℃で急速冷凍した後、ビニール袋に入れ、１４日間−２０℃で冷凍保存して冷凍具材入り半焼成ポケットブレッドを得た。
この冷凍具材入り半焼成ポケットブレッドを袋に入ったまま冷蔵庫で１０℃、５時間、自然解凍した後、袋から取り出し熱風オーブン（フジマック社製、製品名コンビオーブン）を使用して２００℃で４分間加熱し可食状態にして１０名のパネラーにより［１．具材を詰めた後に冷蔵保存し再加熱する方法による場合］と同様にして外観及び食感を評価した。
得られた結果を下記の表５〜表６に示す。
表５は、外観の評価結果で表６は食感の評価結果である。
[2. By the method of freezing after filling the ingredients and reheating after natural thawing]
The rough heat of the semi-baked pocket breads obtained in Examples 1 to 10 was removed and cut in half.
50 g of the ingredient was packed in the cavity inside the product, and after quick freezing at −35 ° C., the product was placed in a plastic bag and stored frozen at −20 ° C. for 14 days to obtain a semi-baked pocket bread containing the frozen ingredient.
This semi-baked pocket bread containing freezing ingredients is naturally thawed in a refrigerator at 10 ° C for 5 hours in a bag, then taken out of the bag and used in a hot air oven (manufactured by Fujimac, product name combination oven) at 200 ° C 4 Heat for minutes to make it edible by 10 panelists [1. The appearance and texture were evaluated in the same manner as in the case of the method of refrigerating and reheating after filling the ingredients.
The obtained results are shown in Tables 5 to 6 below.
Table 5 shows the evaluation results of the appearance, and Table 6 shows the evaluation results of the texture.
比較例１、３、５、実施例よりも、外観は良かったが、いずれも食感が劣るため不可とした。 The appearance was better than that of Comparative Examples 1, 3, 5, and Examples, but all of them had a poor texture and were not allowed.
実施例１〜１５は、いずれも比較例より食感が優れていた。 All of Examples 1 to 15 had a better texture than Comparative Examples.
［３．具材を詰めた後に冷凍したままマイクロ波と熱風により同時に再加熱する方法］
実施例１〜１０で得られた半焼成ポケットブレッドの粗熱を取り半分にカットした。
製品内部の空洞に具材を５０ｇ詰め、−３５℃で急速冷凍した後、ビニール袋に入れ、１４日間−２０℃で冷凍保存して冷凍具材入り半焼成ポケットブレッドを得た。
この冷凍具材入り半焼成ポケットブレッドを袋から取り出し、凍ったままマイクロ波と熱風で同時加熱できるオーブン（ナショナル社製、製品名マイクロウェーブブラウナー）で、３分間、加熱調理し可食状態にして１０名のパネラーにより［１．具材を詰めた後に冷蔵保存し再加熱する方法による場合］と同様にして外観及び食感を評価した。
得られた結果を下記の表７〜表８に示す。
表７は、外観の評価結果で表８は食感の評価結果である。
[3. A method of simultaneously reheating with microwaves and hot air while frozen after filling the ingredients]
The rough heat of the semi-baked pocket breads obtained in Examples 1 to 10 was removed and cut in half.
50 g of the ingredient was packed in the cavity inside the product, and after quick freezing at −35 ° C., the product was placed in a plastic bag and stored frozen at −20 ° C. for 14 days to obtain a semi-baked pocket bread containing the frozen ingredient.
Take out this semi-baked pocket bread containing frozen ingredients from the bag and cook it in an oven (manufactured by National, product name Microwave Browner) that can be heated simultaneously with microwaves and hot air while it is frozen for 3 minutes to make it edible. By 10 panelists [1. The appearance and texture were evaluated in the same manner as in the case of the method of refrigerating and reheating after filling the ingredients.
The obtained results are shown in Tables 7 to 8 below.
Table 7 shows the evaluation results of the appearance, and Table 8 shows the evaluation results of the texture.
比較例１、３は、実施例よりも外観は良かったが、いずれも食感が劣るため不可とした。 Although the appearance of Comparative Examples 1 and 3 was better than that of the examples, they were not allowed because the texture was inferior.
実施例１〜１５は、いずれも比較例より食感が優れていた。
All of Examples 1 to 15 had a better texture than Comparative Examples.
Claims (2)
（Ａ）過熱水蒸気の温度が１７０℃以上２１０℃未満
（Ｂ）焼成時間が１２０秒以上２８５秒以下
（Ｃ）過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が２５０００以上５００００以下 A method for producing a semi-baked pocket bread, wherein the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the dough is baked with superheated steam under the following conditions (A) to (C).
(A) The temperature of superheated steam is 170 ° C or more and less than 210 ° C (B) The firing time is 120 seconds or more and 285 seconds or less (C) The product of the temperature of superheated steam (° C) and the firing time by superheated steam (seconds) is 25,000 or more. 50,000 or less
（１）具材を詰めた後に冷蔵保存し再加熱する方法
（２）具材を詰めた後に冷凍保存し自然解凍後に再加熱する方法
（３）具材を詰めた後に冷凍したままマイクロ波と熱風により同時に再加熱する方法 A semi-baked pocket bread is produced by the production method according to claim 1, and then the semi- baked pocket bread is reheated by a method selected from the following groups (1) to (3) . the method of manufacturing pocket bread.
(1) A method of refrigerating and reheating after filling the ingredients (2) A method of storing the ingredients in a freezer and then reheating after natural thawing (3) After filling the ingredients, keep them frozen with microwaves Method of simultaneous reheating with hot air
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