JP7328925B2 - Method for producing baked frozen bread - Google Patents

Description

The present invention relates to baked frozen breads that are compressed and frozen after baking.

In recent years, baked breads are stored, distributed, and sold in a frozen state. There is a problem that it takes up a lot of space for distribution and sales, which leads to an increase in cost. As a technique capable of solving this problem, Patent Document 1 discloses a technique in which bread is once manufactured by means of baking or the like, and then frozen and stored in a state in which the manufactured bread is compressed to reduce its bulk. disclosed.

Frozen breads obtained by freezing baked breads can be eaten by heating and thawing them using a heating cooker such as a microwave oven. However, when frozen bread is heated and thawed in a microwave oven, it tends to cause inconveniences such as a hard texture, cracking and poor crispness, poor mouthfeel, and shrinkage due to wrinkles on the surface. Original texture and appearance are often impaired. In particular, compressed frozen breads such as those described in Patent Document 1, in addition to such problems caused by freezing, also have a problem that the volume is not sufficiently restored when heated and thawed in a microwave oven.

It is known to use durum wheat flour as a raw material for dough to improve the texture of frozen bread that is thawed in a microwave oven and eaten. For example, Patent Literature 2 discloses a frozen bakery product produced using flour containing 30 to 100% by weight of durum wheat flour. Patent Document 3 discloses the production of frozen breads using durum wheat flour having a particle size distribution within a specific range. Patent Document 4 describes breads that can be stored and distributed at room temperature or in a frozen state and are suitable for microwave heating. It is disclosed to use 1 to 10% by mass of roasted wheat flour and 1 to 15% by mass of heat-moisture treated starch. [0026] of Patent Document 4 describes that it is not preferable that the ratio of durum wheat flour to the total mass of cereal flours used in the production of bread exceeds 30% by mass.

JP-A-9-313093 JP-A-6-153769 JP-A-10-28515 JP 2012-29575 A

An object of the present invention is to provide baked frozen breads that are compacted during storage, distribution, and sale and do not take up much space, and that have good resilience in appearance and good texture when thawed by heating. .

The present invention comprises a step of baking dough prepared from a dough raw material containing flour to obtain bread, a step of compressing the bread, and a step of freezing the compressed bread. In the method for producing frozen bread, in the step of compressing the bread, the thickness of the bread after compression in the compression direction is 20 to 75% of the thickness in the same direction of the bread before compression. Bread is compressed, and the flour contains 35 to 80% by mass of non-heat treated durum pulverized product, 1 to 10% by mass of dry heat treated wheat flour, and 1 to 15% by mass of moist heat treated starch. Baked frozen bread. is a manufacturing method.

According to the present invention, baked frozen breads are provided which are compacted at the time of storage, distribution and sale and which do not take up much space, and which have good resilience of appearance and good texture when thawed by heating.

The method for producing baked frozen bread of the present invention includes a step of baking dough prepared from dough raw materials to obtain bread (hereinafter also referred to as a “bread production step”), and compressing the bread. It has a process (hereinafter also referred to as a "compression process") and a process of freezing the compressed bread (hereinafter also referred to as a "freezing process").

Flours are included in the dough ingredients used in the bread manufacturing process according to the present invention. The term "flour" as used herein includes flour and starch. In addition, unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in grain flour. In the present invention, three types of cereal flours are used: non-heat-treated durum pulverized flour, dry-heat-treated wheat flour, and wet-heat-treated starch.

As the non-heat-treated durum pulverized product used in the present invention, durum pulverized product that has not been heat-treated can be used. More than one species can be used in combination. Durum semolina is obtained by removing the bran (skin) and germ from durum wheat and coarsely grinding it, and durum wheat flour is obtained by further pulverizing and pulverizing durum semolina. The main difference between durum semolina and durum wheat flour is particle size, with the former generally having a larger average particle size than the latter. Durum whole grain flour is obtained by pulverizing durum wheat as it is, and differs from durum semolina and durum wheat flour, which do not substantially contain bran and germ, in that it contains bran and germ. Durum semolina and durum wheat flour are particularly preferred among these non-heat-treated durum pulverized products, and durum wheat flour is particularly preferred. As durum wheat flour, wheat flour obtained by milling durum wheat and usable in the present technical field can be used without particular limitation.

An example of a preferable non-heat-treated durum pulverized product (durum wheat flour) is durum wheat flour (hereinafter also referred to as “specific durum wheat flour”) described in Japanese Patent Application Laid-Open No. 2009-11277, which was previously filed by the present applicant. . This specific durum wheat flour is characterized in that the amount of damaged starch is 9.5% by mass or less. The term "damaged starch" as used herein refers to a state in which part of the starch contained in wheat flour is mechanically damaged and the starch granules are destroyed. One of the main characteristics of specific durum wheat flour is that it contains relatively little damaged starch. The amount of damaged starch in the specific durum wheat flour is preferably 8.0-6.0% by mass, more preferably 7.0-8.0% by mass. When specific durum wheat flour is used in the production of bread, the mixing resistance of bread dough and workability during division and molding are improved, the volume of bread obtained is increased, and the internal phase, texture, and aroma of bread are improved. Furthermore, the texture and appearance of the bread when heated in a microwave oven can be improved. Specific durum wheat flour can be produced, for example, according to the method described in JP-A-2009-11277.

The particle size (frequency of particle size) of the non-heat-treated durum pulverized product is not particularly limited, and can be appropriately set according to the type of bread. is preferably 20 to 100 μm, more preferably 60 to 100 μm, and the portion having a particle size of 200 μm or less is 90% by mass or more, preferably 95% by mass or more, more preferably 100% by mass. It is preferable that the particle size of the specific durum wheat flour is also within such a range.

In the present invention, the average particle size of wheat flour or the like is the cumulative volume when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrack Particle Size Distribution Analyzer 9200FRA"). It refers to the volume cumulative particle size D50 at 50% by volume. In addition, the particle size (frequency of particle size) is the "detection frequency ratio" calculated by analyzing the particle size distribution (the document attached to the device 9200FRA manufactured by Nikkiso Co., Ltd. "Microtrack particle size analyzer measurement results (See "How to View").

The dry heat-treated wheat flour used in the present invention is obtained by subjecting the wheat flour to be treated (raw material wheat flour) to heat treatment (that is, dry heat treatment) at a high temperature (usually a product temperature of 90 to 160 ° C.) under a dry process. Also known as wheat flour, roasted flour, roasted flour, etc. The dry heat treatment is a process of heating an object to be processed under conditions in which moisture is not added, and is a process of actively evaporating moisture in the object to be processed. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air on the object to be treated, leaving the object to be treated in a high-temperature and low-humidity environment, and the like. . For the dry heat treatment, if necessary, an oven such as a band oven, a mixer with a heating device such as a paddle dryer, or the like can be used. The heating temperature (the temperature of the product to be treated) in the dry heat treatment may be constant during the treatment or may vary.

As raw wheat flour to be subjected to dry heat treatment when producing dry heat-treated wheat flour, wheat flour that is not heat-treated and that can be used in this technical field can be used without particular limitation. Wheat flour, strong wheat flour, durum pulverized products (durum semolina, durum wheat flour, durum whole grain flour, etc.) can be mentioned. Dry heat treatment of weak wheat flour produces dry heat treated weak flour, dry heat treatment of medium strength wheat flour produces dry heat treated medium flour, dry heat treatment of semi-strong wheat flour produces dry heat treated semi-strong flour, and dry heat treatment of strong wheat flour. A dry heat-treated strong flour is obtained by the dry heat treatment of the durum crushed product to obtain a dry heat treated durum crushed product. As raw wheat flour to be subjected to dry heat treatment in the production of dry heat-treated wheat flour, the above-mentioned specific durum wheat flour (durum wheat flour having a damaged starch content of 9.5% by mass or less) can also be used. Among these dry heat-treated wheat flours, dry heat-treated durum pulverized products and dry heat-treated hard flour are particularly preferred, and dry heat-treated durum pulverized products are particularly preferred.
In the present invention, one type of dry heat-treated wheat flour may be used, or a plurality of types of dry heat-treated wheat flour different in type and/or heat treatment method may be used in combination.

A preferable example of dry-heat-treated wheat flour is one in which raw wheat flour is placed in an environment with an ambient temperature of 140 to 350° C. (for example, in an oven) for 10 to 120 minutes.
Another example of preferable dry-heat-treated wheat flour is one obtained by dry-heating raw material wheat flour under conditions in which the material temperature of the raw material wheat flour is maintained at 90° C. or higher for 5 minutes or longer.

The heat-moisture treated starch used in the present invention is obtained by heat-treating the starch to be treated (raw material starch) in the presence of moisture (that is, heat-moistening). The heat-moisture-treated starch is preferably partially gelatinized rather than completely gelatinized raw material starch. A wet heat treatment method is not particularly limited, and a known method can be appropriately employed.
As the raw material starch to be subjected to the heat-moisture treatment in the production of the heat-moisture-treated starch, any starch that is not heat-treated and that can be used in the present technical field can be used without particular limitation, such as corn starch, waxy corn starch, wheat starch, and rice starch. , potato starch, and tapioca starch. Among these heat-moisture-treated starches, a heat-moisture-treated starch obtained by subjecting corn starch to a heat-moisture treatment is particularly preferable because it can effectively suppress deterioration in texture due to heating in a microwave oven.
In the present invention, one type of heat-moisture-treated starch may be used, or a plurality of types of heat-moisture-treated starch different in starch type and/or heat treatment method may be used in combination.

A preferred example of a heat-moisture-treated starch is one that has a polarizing cross and is 4 to 10 times more digestible with amylase than an untreated starch (hereinafter also referred to as "specific heat-moisture-treated starch"). This specific heat-moisture-treated starch is moistened at 124° C. for 20 minutes by placing the starch in a reduced pressure state and then supplying pressurized steam according to the method described in Example 2 of JP-A-4-130102. It can be obtained by a method such as heat treatment. When the specific heat-moisture-treated starch is used in breads, it is possible to obtain breads that do not become hard and crack when heated in a microwave oven, and that the flavor is not impaired.

The present invention is characterized in that the grain flour contained in the dough raw material used in the bread manufacturing process contains a specific amount of each of the three types of grain flour (non-heat-treated durum pulverized product, dry-heat-treated wheat flour, and moist-heat-treated starch). be done.
Specifically, the content of the non-heat-treated durum pulverized product in the flour used in the present invention is 35 to 80% by mass, preferably 40 to 60% by mass, based on the total mass of the flour. .
In addition, the content of dry heat-treated wheat flour in the flour used in the present invention is 1 to 10% by mass, preferably 3 to 10, based on the total mass of the flour, that is, the total mass of multiple types of flour. % by mass, more preferably 5 to 10% by mass.
In addition, the content of the heat-moisture treated starch in the cereal flour used in the present invention is 1 to 15% by mass, preferably 3 to 10% by mass, more preferably 5 to 10%, based on the total mass of the cereal flour. % by mass.
By using the above three types of flour in the above range, the occurrence of inconveniences (such as deterioration of the appearance and texture of bread) due to compression and freezing of bread can be effectively suppressed, and when heated and thawed It is possible to provide baked frozen bread that has good resilience in appearance and texture.

In the present invention, the dough raw material used in the bread manufacturing process may contain flour other than the three types of flour (non-heat-treated durum pulverized product, dry-heat treated wheat flour, and wet-heat treated starch). As such other cereal flours, cereal flours and starches that can be used in this technical field can be used without particular limitation. Grain flour such as wheat flour, buckwheat flour, rice flour, bean flour, coix flour, barley flour, and millet flour; unprocessed starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch; each of the above unprocessed starches , includes modified starches that have been subjected to treatments such as etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, and oil and fat treatment, and these can be used alone or in combination of two or more.
When using other cereal flours in addition to the three types of cereal flours, the content of the other cereal flours in the cereal flours used in the present invention is preferably 0 to 63 with respect to the total mass of the cereal flours. % by mass, more preferably 10 to 55% by mass.

The dough raw material used in the bread manufacturing process according to the present invention may further contain a thickener in addition to flour. This can further improve the texture of baked frozen bread after being thawed by heating. As the thickening agent, those that can be used for this type of bread can be used without particular limitation, and examples thereof include pectin, alginate, agar, guar gum, xanthan gum, and the like. It can be used in combination of two or more. Preferred thickeners include alginate and agar. Alginate is particularly preferred, and propylene glycol alginate is particularly preferred.
The content of the thickener in the dough material is preferably 0.2 to 2 parts by mass, more preferably 0.3 to 1 part by mass, based on 100 parts by mass of the flour contained in the dough material. If the content of the thickener is too low, there is little reason to use it, and if it is too high, the texture of bread may be adversely affected.

The dough raw material used in the bread-making process according to the present invention may contain auxiliary materials conventionally used in bread-making and confectionery-making, in addition to the above-described cereal flour and thickener. Examples of such auxiliary materials include various fermented seeds and yeast (fresh yeast, dry yeast, etc.); sugar and other sugars; yeast food; eggs or egg powder; skim milk powder, whole milk powder, raw milk, cheese, yogurt, Dairy products such as whey; fats and oils such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; inorganic salts such as salt; proteins such as gluten and milk protein; Sweeteners; flavoring agents; pigments and the like can be mentioned, and one of these can be used alone or two or more of them can be used in combination.

The bread manufacturing process according to the present invention typically includes a step of preparing a dough using a dough raw material containing cereal flour, fermenting the prepared dough, and baking it. can be implemented according to The bread-making process according to the present invention can be carried out according to a known bread-making method. Examples include the water seed method and the sake seed method. The direct kneading method is a bread-making method in which all raw materials are kneaded together with water to prepare a dough, which is fermented and then baked. In the medium dough method, part of the raw materials are kneaded with water to prepare a medium dough, and after fermenting the medium dough (the medium dough process), the remaining raw materials are added to the medium dough and further kneaded. This is a bread-making method in which the main kneading dough is prepared (main kneading step) and the main kneading dough is baked.

In the compression step according to the present invention, the bread obtained through the bread manufacturing step is compressed. By compressing the bread baked and manufactured in this way, the bulk of the bread, which tends to be bulky, is reduced and the bread becomes compact. , it is possible to reduce the cost of sales. In addition, frozen compressed bread has improved impact resistance and excellent shape retention compared to baked bread that is not compressed and frozen as it is. Even if it falls from a high place during the process, it will not be easily damaged. In other words, by compressing the bread, the bread's handleability and distribution resistance can be improved.

In the compression step according to the present invention, the bread is compressed so that the thickness of the bread after compression in the compression direction is 20 to 75% of the thickness of the bread before compression in the same direction. Hereinafter, this "ratio of the thickness of the bread in the compression direction after compression to the thickness of the bread in the compression direction before compression" is also referred to as "pressing rate". In the compression step according to the present invention, the bread is compressed so that the compression ratio is 20 to 75%.
The "thickness of the bread in the direction of compression" is typically the length of the bread in the vertical direction. The "length in the vertical direction" as used herein refers to the length between the horizontal surface and the highest portion of the bread when the bread is left uncut on a horizontal surface.
Since the above-mentioned "bread before compression" is used as a reference for calculating the compression ratio, it is relatively high heat and has an unstable outer shape and thickness that fluctuates, like bread immediately after baking. It is not something that can be done, but it is preferable to have a state in which the rough heat is removed and the external shape is stable to some extent. Specifically, for example, bread that has been left at room temperature (for example, an ambient temperature of 25 ° C.) for 30 minutes or more after baking. can be exemplified.
If the pressure ratio exceeds 75%, the compression of the bread is insufficient, so it is meaningless to perform the compression step, and if the pressure ratio is less than 20%, the bread is excessively compressed, resulting in production results. When the baked frozen bread, which is a product, is heated and thawed, the appearance may be poorly restored, and the volume may not recover sufficiently, which may adversely affect the texture. The compression rate is preferably 25-70%, more preferably 30-60%.

The bread compression method in the compression step according to the present invention may be any method as long as it can reduce the bulk (thickness) of the bread by pressing it. Compression by operation may be used, or mechanical compression may be used. Specific examples of mechanical compression include pressure compression by a press machine, compression by decompressing the inside of a flexible packaging material in a state where the bread is sealed (so-called vacuum pack method), and a pair of upper and lower A method of pinching and compressing bread with a compression belt (the method described in Patent Document 1) can be mentioned.
Even if the compression tool that comes into contact with the bread when compressing the bread, specifically, for example, the compression plate provided in the press when performing pressure compression with the press, is cooled in advance before compression. good. By doing so, the freezing time in the subsequent freezing process can be shortened, and production efficiency can be improved.

In the freezing step according to the present invention, the bread compressed in the compression step is frozen. The method of freezing the bread is not particularly limited, and a known method of freezing can be appropriately used. Freezing conditions such as freezing time and freezing temperature can be appropriately adjusted according to the type of bread and the like.
Bread to be subjected to the freezing step may be in a state in which pressure for compression is maintained. That is, the bread may be frozen while the pressure for compression is maintained. Specifically, for example, the bread may be frozen while being pressurized and compressed by a press. As a result, it is possible to freeze and store the compressed bread in its original form, making it easier to set the pressure ratio within the desired range. The action and effect can be exhibited more reliably.

As described above, the manufacturing method of the present invention includes the bread manufacturing step, the compression step, and the freezing step, and may include a bread packaging step after the bread manufacturing step and before the freezing step. For example, after the bread obtained in the bread manufacturing process is wrapped in a packaging material, the bread may be compressed together with the packaging material in the compression step, and then subjected to the freezing step. Alternatively, the bread that has been compressed in the compression step may be wrapped in a packaging material and then subjected to the freezing step. Bread can be packaged according to a conventional method.

Bread to which the present invention can be applied is not particularly limited as long as it is a food obtained by fermenting the dough prepared from the dough raw materials described above and then baking it. Examples include bread; soft rolls. (butter roll, hot dog roll, dinner roll, etc.); hard rolls (Kaiser roll, soft France, etc.); sweet bread (Danish pastry, buns, panettone, anpan, jam bread, cream bread), and the like. In particular, soft rolls and hard rolls are suitable as application objects of the present invention.
In addition, the size of the bread to which the present invention is applied is not particularly limited, but as a specific example of a preferable size, the weight is preferably 20 in a state where it is left at rest for 30 minutes or more at room temperature (for example, an ambient temperature of 25 ° C.) after baking. Up to 100 g, more preferably 25 to 70 g, and thickness, that is, length in the vertical direction, is preferably 3 to 10 cm.

Baked frozen breads produced by the production method of the present invention are typically heated and thawed in a microwave oven at the time of eating. When this type of frozen bread is heated and thawed in a microwave oven, the original texture and appearance of the bread are often impaired, but the baked frozen bread produced by the production method of the present invention is frozen. In addition to the fact that the texture and appearance of the product are compressed, the texture and texture of the product are good when heated and thawed in a microwave oven. Therefore, the present invention is suitable for baked frozen breads for thawing in a microwave oven.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 19, Comparative Examples 1 to 4, Control Example 1: Production of soft rolls]
With the formulations shown in Tables 1 to 3 below, butter rolls, which are a kind of soft rolls, were produced by the straight method (bread production process). Specifically, flour, water, and dough ingredients other than margarine are added to a mixing bowl of a commercially available bread mixer (manufactured by SK Mixer Co., Ltd., trade name "SK-20"), and the mixture is mixed at a low speed. After mixing for 5 minutes at medium speed and 6 minutes at medium speed, margarine was added and mixed for 2 minutes at low speed, 5 minutes at medium speed and 2 minutes at high speed to obtain bread dough (kneading temperature : 27°C). The bread dough thus obtained is fermented for 1 hour in an atmosphere at a temperature of 27° C. and a relative humidity of 75%, then divided into 45 g pieces and rolled, and after a bench time of 20 minutes, the dough is re-rolled into a round shape. Molded. Then, the molded bread dough is proofed (under an atmosphere of temperature 38 ° C. and relative humidity 85%) for 65 minutes, and then baked in an oven (top heat 200 ° C., bottom heat 180 ° C.) for 8 minutes. A 5 cm butter roll was obtained. The resulting butter roll was then compressed (compression step). Specifically, the baked butter roll is placed on the top plate, another top plate is placed on the butter roll, and the pressure ratio is set to the values shown in Tables 1 to 3 below. By pushing a plate into the butter roll, the butter roll was vertically compressed. The compacted butter rolls were then frozen (freezing step). Specifically, while maintaining the pressure of the butter roll in the compression process prior to the main freezing process, that is, while maintaining the state in which the butter roll is pressed between the upper and lower two top plates, the butter roll is - It was allowed to stand in an environment of 40°C for 30 minutes or more. As described above, frozen butter rolls, which are baked frozen breads, were produced.

The details of the main raw materials used in the production of the butter roll are as follows.
・ Strong wheat flour: Nisshin Flour Milling Co., Ltd., product name “Camellia”
Non-heat-treated durum pulverized product: durum wheat flour of Production Example 2 described in JP-A-2009-11277 (7.5% by mass of damaged starch, 100% by mass of the portion having an average particle size of about 75 μm and a particle size of 200 μm or less )
・ Dry heat-treated wheat flour (dry heat-treated durum pulverized product, dry heat-treated strong flour): Use the one manufactured by the following method ・ Moist heat-treated starch: Sanwa Starch Industry Co., Ltd., trade name “Delica Star HM-131”

(Method for producing dry-heat treated wheat flour)
The raw wheat flour is put into the chamber of the tunnel type oven, and the temperature inside the chamber is lowered step by step from 300 ° C to 180 ° C for about 30 minutes (about 20 minutes at a product temperature of 90 ° C or higher). The target dry-heat treated wheat flour was produced. Dry heat-treated durum pulverized product is produced by using the durum wheat flour of Production Example 2 described in JP-A-2009-11277 as the raw wheat flour, and strong wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name “Camellia”) is used as the raw wheat flour. ”) was used to produce dry heat-treated strong flour.

[Examples 20-21, Comparative Examples 5-6, Control Example 2: Production of hard rolls]
Soft France, which is a type of hard rolls, was produced by the straight method according to the formulation shown in Table 4 below (bread production process). Specifically, all the dough ingredients including flour and water were added to the mixing bowl of a commercially available bread mixer (manufactured by SK Mixer Co., Ltd., trade name “SK-20”), and the mixture was mixed at a low speed for 5 minutes. The mixture was mixed for 8 minutes at medium speed to obtain bread dough (kneading temperature: 24°C). The bread dough thus obtained is fermented for 1 hour in an atmosphere at a temperature of 27° C. and a relative humidity of 75%, then divided into 60 g pieces and rolled into balls, benched for 20 minutes, and then degassed from the dough to form oval shapes. Molded. Then, the molded bread dough is proofed (under an atmosphere of temperature 38 ° C. and relative humidity 80%) for 50 minutes, and then baked in an oven (top heat 230 ° C., bottom heat 210 ° C.) for 13 minutes. A 6 cm soft france was obtained.
Next, the obtained Soft France was compressed so that the compression rate became the value shown in Table 4 below (compression step), and then the compressed Soft France was frozen (freezing step). The compression process and freezing process of Soft France were performed in the same manner as in the production of butter rolls described above. As described above, frozen soft france, which is baked frozen bread, was produced.

〔Evaluation test〕
After storing the baked frozen breads of each example, comparative example, and control example in a freezer for one week, heating them in a microwave oven (output 800 W) for 70 seconds to make them edible breads. Have the panelists visually observe the appearance (restoration) of the bread, evaluate the restorability associated with microwave heating according to the following evaluation criteria, eat the bread, and feel the texture at that time (crispness, hardness, mouthfeel) were evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as average values of evaluation scores of 10 persons.

<Evaluation Criteria for Restorability>
5 points: The volume has completely returned to the state before compression, and the surface is taut.
4 points: Bulk returns almost to the state before compression, but wrinkles remain on the surface a little.
3 points: Bulk almost returned to the state before compression, but wrinkles on the surface were slightly deep.
2 points: Bulk does not return to the state before compression so much, and wrinkles on the surface are deep.
1 point: Bulk did not return to the state before compression, and wrinkles were deep on the surface.
<Evaluation Criteria for Crispness>
5 points: Very crisp.
4 points: Good crispness.
3 points: A slight gum-like texture is felt, but the texture is crisp.
2 points: There are gum-like cracks, and the crispness is slightly poor (equivalent to the control example).
1 point: Gum-like cracking is strongly felt, and the crispness is poor.
<Evaluation Criteria for Hardness>
5 points: Excellent softness and elasticity.
4 points: Slightly superior in softness and slightly elastic.
3 points: Slightly soft and somewhat elastic.
2 points: Partially slightly hard and slightly lacking in elasticity (equivalent to the control example).
1 point: Partially hard and lacking elasticity.
<Evaluation Criteria for Kuchidoke>
5 points: Very excellent melting in the mouth.
4 points: Excellent melting in the mouth.
3 points: Melting in the mouth is slightly good.
2 points: Slightly poor melting (equivalent to the control).
1 point: Poor melting in the mouth.

As shown in Table 1, in each example, the flour contained in the dough raw material is 35 to 80% by mass of non-heat-treated durum ground material, and 1 to 10% of dry-heat treated wheat flour (dry-heat-treated durum ground material or dry-heat-treated strong flour). % by weight and 1 to 15% by weight of heat-moisture-treated starch, compared to the Control Examples and Comparative Examples, which do not satisfy this requirement, both the resiliency of the appearance and the texture upon heating and thawing were excellent. In particular, Examples 6 to 9 were evaluated higher than the other examples due to the fact that propylene glycol alginate was contained in the dough raw material. Further, from the comparison between Examples 8 and 9, it can be seen that the dry heat-treated durum pulverized product is more effective than the dry heat-treated strong flour as the dry heat-treated wheat flour.

From the comparison between the examples and comparative examples in Table 2, it can be seen that it is useful to use both dry-heat-treated wheat flour and wet-heat-treated starch as grain flours contained in dough ingredients.

As shown in Table 3, in each example, the compression ratio of bread in the compression process is in the range of 20 to 75%. It was good.

As shown in Table 4, the hard rolls show the same tendency as the soft rolls (see Tables 1 to 3).

Claims (4)

A baked frozen bread product comprising the steps of baking dough prepared from dough raw materials containing cereal flour to obtain bread, compressing the bread, and freezing the compressed bread. A manufacturing method comprising:
In the step of compressing the bread, the bread is compressed so that the thickness in the compression direction of the bread after compression is 20 to 75% of the thickness in the same direction of the bread before compression,
The grain flour contains 35 to 80% by mass of non-heat treated durum pulverized product, 1 to 10% by mass of dry heat treated wheat flour, and 1 to 15% by mass of moist heat treated starch. A method for producing baked frozen bread. 2. The method for producing baked frozen breads according to claim 1, wherein the dry heat-treated wheat flour contains dry heat-treated durum pulverized product or dry heat-treated strong flour. The method for producing baked frozen bread according to claim 1 or 2, wherein the dough material contains propylene glycol alginate. The method for producing baked frozen bread according to any one of claims 1 to 3, wherein the baked frozen bread is heated and thawed in a microwave oven when eating.