JPH05228891A - Cutting process of baked bread - Google Patents

Abstract

PURPOSE:To improve the extent of crisp and tooth-resistance as well as to prevent any deformation from occurring in strengthening the stress of a cutting surface by cutting a roll of bread in the orthogonal direction to the longitudinal direction of fledging being produced by a burning-extension of dough at the time of break baking. CONSTITUTION:Dough is molded and, after roasting and baking, it is unmolded, thus baked bread is preobtained. First of all, at an unmolding process (a), the baked bread in the longitudinal direction is mounted orthogonally in the traveling direction of a conveyor 1. At this time, the dough's burning extension in the vertical direction, namely, the fledging direction P goes along the vertical direction. In this case, a black point M marked on the baked bread B shows the vertical upside at the time of baking. Next, at a conveyor process (b), the baked bread B is carried by the conveyor 1 and cooled. In succession, the baked bread B is rotated as far as 90 degrees at a first turnabout process (c), and at a second turnabout process (d), the baked bread B is turned around so as to make the longitudinal direction go along the traveling direction. Subsequently, the baked bread B is cut by a slicer 2 along the longitudinal direction at a cutting process (e).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cutting baked bread mass-produced in a bakery or the like, and more particularly, to a baking bread cut in consideration of the direction of kiln elongation of bread dough during baking. The present invention relates to a cutting method.

[0002]

2. Description of the Related Art Conventionally, a method of cutting a baked bread will be described, for example, in the case of a bread having a rectangular parallelepiped shape.
The dough is put in a mold and roasted and baked, then, the baking pan is die-cut and placed on a conveyor, and the baking pan conveyed by the conveyor is conveyed as it is, and the baking pan conveyed by the conveyor is conveyed by the slicer in the conveyed posture. It is cut into a plate shape with a cutter at a predetermined pitch.

The above-mentioned cutting by a cutter is performed by, for example,
Taking a three-piece loaf bread as an example, there is a method of cutting in a direction perpendicular to the longitudinal direction of the baking pan (FIG. 12), and a method of cutting vertically in the same direction as the longitudinal direction of the baking pan (JP-A-1).
-317377 gazette publication). Conventionally, as shown in FIG. 12, due to die cutting, these cuttings are made by inserting a cutter of a slicer in the same direction P as the vertical kiln elongation of bread dough during baking in an oven. ing.

Thereafter, the cut baked bread is packaged into a product, or is sent to a secondary manufacturing process for making a sandwich or the like. When baking bread is cut along the longitudinal direction, especially when mass-producing sandwiches in which ingredients such as butter, cream, jam, vegetables, ham are inserted between a plurality of cut bread pieces, work is performed. It is effective in terms of productivity and productivity.

By the way, in the production of baked bread, the bread dough which has undergone the respective steps from kneading of raw materials to molding (molding) is subsequently subjected to the steps of roasting and baking. Since the bread dough that has been formed has undergone the rolling (gas removal) step immediately before that, the gas generated in the fermentation process up to that point has escaped, and its specific gravity is close to that immediately after kneading.

[0006] The roaster is a second fermentation or a final fermentation (fi
Also referred to as nal proofing), the bread dough after molding is fermented under conditions that are relatively suitable for the fermentation of yeast at relatively high temperature and high humidity, and the bread dough is filled with carbon dioxide gas, and the expansion of the bread dough is promoted. This is a process of preparing for firing. The bread dough is expanded to a volume of about 70 to 80% of the final product baked by this roasting furnace.

[0007] Baking is a process of baking bread dough that has undergone a roasting process, and a phenomenon called kiln elongation occurs in the dough during the baking process. By this baking, the bread dough in the remaining part of the roasting furnace is expanded.

[0008] Kiln growth, also called kiln growth or oven spring, is a phenomenon in which bread dough rapidly expands in the oven during baking. Kiln growth begins a few minutes after placing the dough in the oven and continues until the dough solidifies.

The baked bread maintains its shape in an expanded state without shrinking after cooling, which is due to the solidifying action of the bread dough as described above. Along with this, as the solidifying action of the bread dough progresses, the expansion of the gluten net developed in the bread dough is suppressed and stopped.

Bread dough which has been roasted and is ready to be baked has a large number of small bubble films forming a honeycomb-like network. This is because the wheat gluten of bread dough forms a viscous and elastic three-dimensional network structure by a roasting furnace, and the carbon dioxide gas generated by fermentation is trapped in each individual network, and this network structure is thin. This is because the wheat gluten film is expanded to form a sponge. In this way, when the bread dough that has undergone the roasting is instantaneously frozen, cut longitudinally, and the cut surface is observed, the innumerable small air bubbles have a slightly elliptical shape that is almost circular. this is,
This is because the bread dough expands more slowly in the roasting process than in the baking process, and it expands considerably not only in the vertical direction but also in the horizontal direction.

When the dough that has formed a myriad of small bubble films after baking is baked, the bubble film is expanded mainly when carbon dioxide gas, air, water and alcohol trapped in the bubble film are vaporized. Inflate the dough. This is the cause of kiln growth. And, this kiln elongation occurs more significantly in the vertical (height) direction of the bread dough than in the lateral direction. This is because in the baking process, the bread dough that has been put in the baking mold and finished the roasting is already filled in the baking mold in the lateral direction, and is suppressed from expanding further in the lateral direction. This is also because the vertical expansion caused by overheating rapidly progresses in a short time. Therefore,
When the bread dough thus baked is cut vertically and the cut surface is observed, as shown in FIG. 13, the air bubbles have an elliptical shape that is long in the vertical direction.

The state in which the air bubbles and the air bubble film are formed in this bread dough is called "Sudachi". Good Sudachi means that the air bubble film is thin and the air bubbles are uniformly formed in a uniform size. The state of being. Sudachi, as in the case of kiln elongation, occurs significantly more in the vertical (height) direction than in the lateral direction of the bread dough. The reason for this is
As described above.

[0013]

By the way, as shown in FIG. 13, the bread piece cut by the above-mentioned conventional technique is as follows.
Since the baking bread is cut in the vertical direction, that is, the bread is cut in the same direction as the longitudinal direction of the Sudachi, the bread piece has a characteristic property. This bread piece is weak in stress against the pressing force applied almost at right angles to the cut surface, and the resistance force against tension that pulls opposite ears (crust) opposite to the direction of Sudachi to the opposite side is compared. Appear strongly. Therefore, when eating this loaf of bread, it is said that the crumb is soft and the texture of the crumb is strongly felt, which makes it characteristic of eating.

[0014] However, such a property gives the crumb softness when eating bread pieces, but it satisfies the crunchy crispness of the crumb and the consumer preference for crunchiness. It wasn't something.

Further, the bread pieces cut by the above-mentioned conventional technique tend to be crushed by crumbs when the cut bread pieces are processed such as when making a sandwich, and the crumbs must be handled carefully.

Further, even if the crumbs of the bread pieces are carefully processed so as not to be crushed, there is a problem that the crumbs are easily crushed in the subsequent handling such as storage, delivery, display and sale.

The present invention has been made in view of the above problems, and its object is to increase the stress against a pressing force applied substantially at right angles to the cut surface of a cut baking pan,
As a result, it gives crispness and crunchiness when eating bread pieces, and it also makes relatively thin bread pieces cut when making sandwiches difficult to crush in the processing process and does not lose its shape In addition to allowing the product to be manufactured, it is also difficult to be crushed during the subsequent handling such as storage, delivery, display, and sale.

[0018]

[Means for Solving the Problems] The means of the present invention for solving such a problem is to put a bread dough into a mold, roast and bake it, and then cut the baked bread into a plate shape. In the method for cutting a baked bread to be cut, there is a method for cutting a baked bread which is cut in a direction substantially perpendicular to the longitudinal direction of the sudachi caused by the kiln expansion of the bread dough during baking.

In addition, after the baking dough is put in a mold and roasted and baked, the baking process obtained by die-cutting is conveyed by a conveyor, and the baking pan conveyed by the conveyor is conveyed in a conveyed posture. In the cutting method of the baking bread, which comprises a cutting step of cutting into a plate shape at a predetermined pitch with a cutter, before the cutting step, the longitudinal direction of the Sudachi caused by the kiln expansion of the bread dough during baking is relative to the cutting surface of the cutter. And a direction changing step for changing the direction of the baking pan so that they are substantially orthogonal to each other.

[0020]

According to the method for cutting a baked bread having the above-described structure, when cutting a baked loaf into bread pieces, it is possible to obtain a breadth of the bread dough in the vertical direction, that is, a direction of the Sudachi at the time of baking. By making the cutting in the direction of the right angle, the Sudachi becomes a cavity that appears in a substantially circular shape in the cutting surface of the cut bread piece, and therefore, against the pressing force applied almost at right angles to the cutting surface of the bread piece. It is possible to make a bread piece that has a strong stress and a weak resistance to the tension of pulling back and forth or left and right by grasping the ear (crust) of this bread piece.

[0021]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for cutting a baking pan according to an embodiment of the present invention will be described below with reference to the accompanying drawings. The method for cutting the baked bread according to this example is a method for cutting the bread formed in a rectangular parallelepiped shape. As shown in FIG. 1, the bread dough formed through the steps of kneading, fermentation, division, rounding, rolling, rolling (degassing), winding, and folding is molded into a mold. The mold is formed into a rectangular box shape,
A few pieces of dough are put in and a lid is put on.

Next, in the mold-filled state, roasting and firing are performed. At the time of baking, as described above, when carbon dioxide gas, air, water, and alcohol are vaporized in the bread dough, the bubble film expands, and the kiln stretches to expand the bread dough. This kiln elongation occurs more significantly in the vertical (height) direction of the bread dough than in the lateral direction. As a result, in the dough, a bubble film grows as an elliptical bubble that is long in the vertical direction.

After the firing step, die cutting is performed. As shown in FIG. 1, in the die-cutting step (a), after removing the lid, the baking pan B is turned upside down so that the longitudinal direction of the baking pan is orthogonal to the traveling direction of the belt conveyor. Place on conveyor 1. In this case, the kiln elongation of the baking pan in the vertical direction, that is, the direction P of the Sudachi is along the vertical direction. In addition,
In FIG. 1, a black dot M attached to the baking pan indicates the side positioned vertically above during baking. And it transfers to the conveyance process (b) which conveys the baking pan obtained by die-cutting one by one by the conveyor 1. In the carrying step (b), the baking pan is cooled for several dozen minutes to be hardened to some extent.

A direction changing step is provided during the carrying step (b). The direction changing step changes the direction of the baking pan B so that the longitudinal direction of the Sudachi, which is generated by the kiln expansion of the bread dough during baking, is substantially orthogonal to the cutting surface of the cutter described later, and includes two steps. In the first direction changing step (c), the baking pan is rotated 90 degrees with the longitudinal direction thereof being orthogonal to the traveling direction of the belt conveyor. This rotation is carried out by transferring it to a belt conveyor having a step. Second direction changing step (d)
Changes the direction of this baking pan so that its longitudinal direction is along the traveling direction of the belt conveyor. This conversion is 9
It is carried out by remounting it on a belt conveyor having a different 0 degree traveling direction. In this case, three baking pans are mounted side by side on a belt conveyor having different 90-degree traveling directions.

Next, the cutting step (e) by the slicer 2
Enter In the cutting step (e), for example, as shown in FIG.
Of the baking pans B arranged in a row at a predetermined pitch while being orthogonal to the conveyance surface of, and the conveyed baking pans B are cut into a plate shape at a predetermined pitch in the conveyed posture. By this cutting with the cutter, as shown in FIG. 3, the baking pan B is cut along its longitudinal direction. Therefore, the longitudinal direction P of the Sudachi, which is generated by the oven expansion of the bread dough during baking, is substantially orthogonal to the cutting surface of the cutter.

Thereafter, the cut baked bread is packaged into a product, or sent to a secondary manufacturing process for making a sandwich or the like. In this case, the cut bread is cut in a direction substantially perpendicular to the vertical kiln elongation of the bread dough at the time of baking, that is, the longitudinal direction P of the Sudachi, so as shown in FIG. Is a cavity that appears in a circular shape on the cut surface of the cut bread piece, so that the stress against the pressing force applied almost at right angles to the cut surface of the bread piece is strong, and this bread piece's It can be a piece of bread that has a weak resistance to tension pulling back and forth or left and right by grasping an ear (crust).

As shown in FIG. 5, in the die-cutting step (a), the baking pan B is moved so that the kiln extension in the vertical direction of the baking pan, that is, the direction P of the sudachi, follows the traveling direction of the conveyor 1. The baking pan is placed on the conveyor 1 and the direction of the baking pan is changed by the same direction changing step (d) as the second direction changing step so that the longitudinal direction of the baking pan is along the traveling direction of the belt conveyor. Is also good. In FIG. 1, the first direction changing step (c) is not used alone, but the height difference between the two belt conveyors whose traveling directions are orthogonal to each other is adjusted in the second direction changing step (d). The direction of the baking pan may be changed so that its longitudinal direction is along the traveling direction of the belt conveyor, and at the same time, the vertical and horizontal arrangements thereof may be rotated by 90 degrees. Further, during the carrying step (b), a slicer similar to the slicer 2 is separately provided before or after the first direction changing step (c), and a rectangular parallelepiped baking pan B is provided in the longitudinal direction. It is possible to intervene in the process of cutting in a direction perpendicular to each other and making several loaves of bread.

[0028]

[Experimental example] An experimental example when the present invention is applied to bread will be described below.

By using the raw material composition and the dough forming process shown in FIG. 6, a three-piece loaf bread was baked. The three loaf bread thus baked was left as it was for 80 minutes and then cut into one loaf, and the bread was cut by inserting a slicing blade in a direction substantially perpendicular to the vertical oven expansion of the bread dough.
At this time, a band slicer was used. In addition, each bread piece was cut into pieces having a thickness of 19 mm.

As a comparative example, after baking the three-loaf loaf bread using the raw material mixture and the bread dough making process shown in FIG. 6,
Two examples of cutting by inserting a cutter of a slicer in the same direction as the baking direction of the bread dough during baking, that is, a method of cutting in a direction perpendicular to the longitudinal direction of the baking bread (prior art I) A piece of bread was cut by adopting a method of cutting vertically in the same direction as the longitudinal direction of the baking bread (prior art II). Then, the stress and tension of the bread dough was measured and the sensory test was conducted between the bread pieces cut by adopting the invention of the present application and the bread pieces cut by adopting the conventional technology I and the conventional technology II. A comparison was made.

As is clear from the comparison between FIG. 13 and FIG.
In the bread pieces according to the related art I and the related art II, the Sudachi has a longitudinal grain, that is, an elliptical shape that is long in the vertical direction, and there is no great difference between the two. On the other hand, the bread piece according to the present invention has a rounded shape, that is, a substantially circular shape, which is significantly different from that of the former two.
This difference in the shape of the Sudachi is directly related to the difference between the present invention and the prior art I and the prior art II in the following comparative examples.

1. Stress Measurement of Bread Dough Using a stress measuring device, the stress was compared for each bread piece cut using the present invention, the conventional technique I, and the conventional technique II.

A rheometer (made by Fudo Kogyo Co., Ltd.) was used as a stress measuring device. Each of the bread pieces cut by adopting the invention of the present application, the conventional technique I, and the conventional technique II was pressed at a constant speed (2 cm / min) with a disk-shaped plunger having a diameter of 20 mm, and the stress of the bread pieces was measured. This measurement was performed on each of the raw bread pieces before toasting and the bread pieces after toasting. Toaster is a commercial product (B manufactured by Mitsubishi Electric Home Equipment Co., Ltd.
OB5M type) was set to a power of 900W. The result of this measurement is shown in FIG. 7.

As is clear from the results shown in FIG. 7, in the raw bread pieces before toasting, the stress of the product of the present invention is 3 in comparison with the stress of the conventional product I and the conventional product II, respectively.
Double, 2.57 times stronger. Further, in the bread pieces after toasting, the stress of the product of the present invention is
It is 2.46 and 2.28 times stronger than each stress of I, respectively. Therefore, compared with the prior art II and the prior art I, the product of the present invention is less susceptible to the pressing force in the direction substantially perpendicular to the cut surface in both the raw bread pieces before toasting and the bread pieces after toasting. Strong stress, hard to crush, crunchy.

2. Tension Measurement of Bread Dough Using a tension measuring device, the tension of each bread piece cut using the present invention, the conventional technique I and the conventional technique II was compared.

Rheometer as the tension measuring device (same as above)
It was used. Inventive product, prior art product I, prior art product I
Regarding I, one piece of the peripheral edge of each bread piece was fixed, and the other piece was pulled to the opposite side (in the direction of Sudachi in the prior art I and the prior art II) at a constant speed (2 cm / min), and the bread piece was pulled. Was measured. The result of this measurement is shown in FIG.
Is the street.

As is clear from the results shown in FIG. 8, in the case of the raw bread pieces before toast, the tension of the product of the present invention is the same as that of the conventional product I.
Compared with each tension of I and the prior art product I, 0.6 respectively
2 times less than 0.55 times weak. Therefore, the product of the present invention has a weaker resistance to the tension as described above than the prior art II and the prior art I, has a good crispness, and has a crispy texture.

3. Sensory test For each bread piece cut by employing the present invention, the conventional technique I, and the conventional technique II, raw ham pieces before toast, bread pieces after toast, and loin ham were inserted between the two bread pieces. Sensory test when eating a sandwich, flavor,
The texture, crispness, melting in the mouth, softness, and comprehensive evaluation were performed.

A sensory test of raw bread pieces before toasting was carried out by 50 trained panelists. Among the three products of the present invention product, the prior art product I, and the prior art product II for each panel, the one that seems to be the most excellent for each evaluation item of flavor, texture, crunchiness, melting in the mouth, softness, comprehensive evaluation I tried to select one. The result is shown in FIG.

As is apparent from the results shown in FIG. 9, the product of the present invention maintains the same flavor and good meltability as those of the prior art product I and the prior art product 〓〓, but the prior art product I and the prior art product 〓. It has much better texture and crispness than 〓, and the overall evaluation is high.

The sensory test of the loaves of bread after toasting was similar to the sensory test of the raw loaves of toast before being trained.
It was performed by 0 panelists. The result is shown in FIG.

As is apparent from the results shown in FIG. 10, the product of the present invention has the same flavor and melting in the mouth as those of the prior art products I and II, similarly to the results of the sensory test of the raw bread pieces before toasting. The texture and the sharpness are far better than those of the prior art products I and II, while maintaining goodness, and the overall evaluation is high.

The sensory test of the sandwich in which the loin ham was inserted between two pieces of bread was carried out in the same manner as the sensory test described above.
It was conducted by 38 trained panelists. The result is shown in FIG.

As is apparent from the results shown in FIG. 11, the product of the present invention maintains the same flavor and melting in the mouth as the product of the prior art I, but has much better texture and crispness than the product of the prior art I. Yes, the overall evaluation is high.

The bread to be cut according to the present invention can be manufactured by adopting the conventional raw material mixing method and bread dough making step of the baking method. Regardless of the type of tool and device for cutting the bread, a reciprocal slicer, a band slicer, an ultrasonic slicer, a bread knife, and other conventional tools and devices can be used. The method for cutting the baking pan may be such that the baking pan is cut vertically with the upper and lower sides thereof being the same as when baking, and the slice blade may be cut horizontally, or the baking pan may be turned 90 degrees from the state when baking and sliced. The blade may be cut vertically and any method may be used.

[0046]

As described above, according to the method for cutting a baked bread of the present invention, the baked bread is baked, with respect to the kiln elongation in the vertical direction of the bread dough at the time of baking, that is, the longitudinal direction of the Sudachi, Since the cutting is performed in a direction substantially at a right angle, the Sudachi becomes a cavity that appears as a substantially circular shape on the cutting surface of the bread piece, and thus the stress against the pressing force applied substantially at a right angle to the cutting surface of the bread piece is increased. Therefore, it is possible to give a good crispness and crunchiness when eating a loaf of bread, and a relatively thin loaf of bread that has been cut when making a sandwich becomes difficult to crush in the processing process, and the shape does not collapse. Can be manufactured. In addition, it becomes possible to prevent crushing in the subsequent handling such as storage, delivery, display, and sale.

[Brief description of drawings]

FIG. 1 is a process diagram showing a method for cutting a baking pan according to an embodiment of the present invention.

FIG. 2 is a diagram showing a cut state of a baking pan in a cutting step according to an example of the present invention.

FIG. 3 is a diagram showing a baking pan cut by a cutting method according to an embodiment of the present invention.

FIG. 4 is a view showing a cut surface of a baking pan cut by a cutting method according to an embodiment of the present invention.

FIG. 5 is a process drawing showing a modification of the method for cutting a baking pan according to the embodiment of the present invention.

FIG. 6 is a diagram showing a raw material mixture and a dough forming process in an experimental example according to the present invention.

FIG. 7 is a diagram showing a comparison result in stress measurement of bread dough according to an experimental example of the present invention and a bread piece according to a conventional technique.

FIG. 8 is a diagram showing a comparison result in measuring the tension of bread dough according to the experimental example of the present invention and the bread piece according to the related art.

FIG. 9 is a diagram showing a comparison result in a sensory test between a bread piece according to an experimental example of the present invention and a bread piece according to a conventional technique.

FIG. 10 is a view showing a comparison result in a sensory test between a bread piece according to an experimental example of the present invention and a bread piece according to a conventional technique.

FIG. 11 is a diagram showing a comparison result in a sensory test between a bread piece according to an experimental example of the present invention and a bread piece according to a conventional technique.

FIG. 12 is a diagram showing a cut state of a baking pan according to a conventional method for cutting a baking pan.

FIG. 13 is a diagram showing a cut surface of a baking pan cut by a conventional cutting method.

[Explanation of symbols]

 B Baking pan 1 Conveyor 2 Slicer 3 Sudachi (a) Die cutting step (b) Conveying step (c) First direction changing step (d) Second direction changing step (e) Cutting step

Claims (2)

[Claims] 1. A method for cutting a baked bread, which comprises cutting the baked dough into a plate shape after baking the dough into a mold, followed by roasting and baking. A method for cutting a baking pan, which comprises cutting in a direction substantially perpendicular to the longitudinal direction of the bread. 2. A carrying step of carrying a baking bread obtained by punching the dough into a mold, followed by roasting and baking, and then carrying out the baking, and carrying the baking bread carried by the conveyor. In the cutting processing method of the baking bread provided with a cutting step of cutting into a plate shape at a predetermined pitch with a cutter, before the cutting step, the longitudinal direction of the Sudachi caused by the kiln expansion of the bread dough during the baking is relative to the cutting surface of the cutter. A method for cutting a baking pan, comprising a direction changing step for changing the direction of the baking pan so that the baking pan is substantially orthogonal.