JPH0654A - Frozen bread for cooking and its production - Google Patents

Abstract

PURPOSE:To obtain frozen bread capable of readily producing cooked bread. CONSTITUTION:Bread baked by a conventional method is frozen and then cut according to the objective cooked bread to be produced. Notches are partially formed therein or the whole is cut into two or more parts. The cut bread is frozen, preserved, suitably taken out, thawed and heated to sandwich various ingredients therebetween. Thereby, the desired cooked bread is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen bread for cooking and a frozen bread for cooking produced by the method.

[0002]

2. Description of the Related Art Conventionally, as various kinds of cooking bread, a part of the bread is cut and a cut surface is sandwiched with ingredients such as vegetables and cooked meat, and the whole bread is cut. Items such as hamburgers and sandwiches that are (cut) and sandwiched between both cut surfaces are widely eaten.

It is desirable that such a cooking pan is a frozen product in terms of distribution and storage. For example, a frozen cooking pan completed by sandwiching the ingredients, that is, a frozen cooking pan is distributed. This frozen cooking bread will be thawed and eaten in a microwave oven, etc.
It goes without saying that what you cook on the spot is delicious. Therefore, it has been practiced to thaw the frozen bread and return it to room temperature, then cut the bread and sandwich the ingredient between the cut surfaces, but it takes time for the cook to cut the bread, and In order to save the
A method of cooling after cooling to about 0 ° C.), cutting and then freezing is proposed.

[0004]

However, if a part or all of the bread is cut and then frozen, the center of the cut surface is dented during the freezing and warps into a dish shape so that the cut surfaces after freezing do not coincide with each other. Therefore, when the frozen bread after cutting is put in a bag with the cut surfaces abutting and packaged or transported, the edges of the cut surfaces rub against each other and the outer skin near the cut surface peels off or cracks. was there.

Further, in the case of a bread of a type in which the whole is cut, usually, the cut surfaces are joined and integrated to facilitate the discrimination of a pair of combinations, and the cut surfaces are aligned, that is, the cut surfaces. Are joined together and integrated to prevent aging due to evaporation of water from the bread during frozen storage. That is, if the bread is cut at room temperature and then frozen with the cut surfaces aligned, even if the cut surface of the bread is dented during freezing, the gap formed around the cut surface is small, so evaporation of water can be suppressed to a low level. Because you can.

However, even if they are joined and integrated after being cut at room temperature, the adhesive strength of the joining surface is weak, and therefore, when they are placed on a belt or the like after being cut, they are easily displaced,
Water evaporates from the misaligned part of the cut surface and the bread ages. Also, in the case of a hamburger in which the ingredients are sandwiched between two disc-shaped pans, if one is rotated and the other is misaligned, the upper and lower pans will be joined and integrated as a whole. Even if it is visible, since the cut surfaces do not match, a large gap is formed around the cut surface, and a large amount of water evaporates through this gap, degrading the bread. This also occurs when the whole disc-shaped bread is cut slightly obliquely.

As described above, in the above-mentioned conventional method in which the bread is cut at room temperature and then frozen, the bread is often frozen and stored in a state where the cut surfaces do not coincide with each other. There was the inconvenience that the water was lost from the bread and the bread was aged. In addition, even if the cut surfaces can be frozen and stored in the same state, the adhesive strength of the joint surface is weak, so the cut surface easily shifts due to vibration during transportation in the frozen state, There was the inconvenience that the water evaporated and the bread aged.

[0008] Therefore, as a result of intensive studies to obtain a high-quality frozen bread for cooking, the present inventor found that the initial purpose can be achieved by cutting the bread baked by a conventional method after freezing. .

[0009]

That is, the present invention provides a method for producing frozen bread for cooking, which comprises cutting bread that has been baked by a conventional method after freezing. The present invention provides a method for producing frozen bread for cooking, which comprises applying a coating agent to the cut surface of, and a frozen bread for cooking produced by these production methods.

The bread which is the basis of the frozen bread for cooking of the present invention is a bread obtained by a usual production method, and one which is baked into a desired shape according to the final type of cooking bread is used. .

In the method of the present invention, first, the baked bread is frozen as it is. As the freezing means at this time, various kinds of means conventionally used as this type of freezing means, for example, a freezer can be used. In addition, the temperature of the bread during freezing is preferably −5 ° C. or lower as a whole, including the surface and the central portion, from the viewpoint of preventing aging of the ingredients.

Next, a predetermined portion of the frozen bread (frozen bread) is cut. This cutting is performed in accordance with the final form of the cooking pan, for example, a hot dog or the like having a partial cut, or a hamburger or the like that cuts the whole in two. Also, the cut of frozen bread is
It can be performed with a normal cutter, knife or other equipment or a cutting device using a circular saw or the like.

Since the bread is cut after freezing in this manner, the cut surface is not deformed after cutting, and even if the cut surfaces are butted against each other and packaged and conveyed, the peeling or cracking of the outer skin hardly occurs. It is possible to provide a frozen pan for cooking that has a good appearance.

Since the cut surface of the whole cut frozen bread does not deform, it is possible to easily find a pair of combinations even if it is frozen and stored in a loose shape. Normally, however, the cut surfaces are abutted against each other. It is preferable to store it in a frozen state. In this case, the cut of the bread after freezing is usually performed at room temperature, so the water in the air adheres to the cut surface after cutting and freezes, and when the cut surfaces are butted, the frozen water adheres. Acts as a drug. Therefore, if the cut surfaces are aligned and joined together, the cut surfaces will be kept in a consistent state, whether they are placed on a belt or transported to the freezer or transported by truck, train, etc. The gaps formed are minimized and the evaporation of water is significantly reduced, allowing the bread to be stored frozen in high quality.

In the present invention, the coating agent is further applied to the cut surface of the frozen bread cut as described above. The main purpose of this coating agent is to prevent quality deterioration during frozen storage. That is, the frozen bread that has been cut after freezing has a relatively smooth surface condition because the outer skin is grained, while the cut surface is sponge-like and has a large substantial surface area, so the cut surface during low temperature storage The water content may disappear due to sublimation, accelerating the aging of starch and deteriorating the texture after cooking.

Then, when the coating agent is applied to the frozen cut surface, the coating agent immediately solidifies without penetrating into the bread and covers the cut surface, so that the disappearance of water can be prevented. Therefore, as the coating agent, any one such as water, oils and fats, and polysaccharides can be used as long as it has no problem as an edible material and does not adversely affect the cooking bread.

In the case of a hamburger whose cut surface is baked with a hot plate, by selecting oil as the above-mentioned coating agent, the hot plate can be baked as it is without applying oil when baking the cut surface. .

When the cut surfaces are butted against each other after the above-mentioned coating agent is applied to the cut surfaces, the coating agent acts as an adhesive and the cut surfaces can be more reliably butted against each other. .

[0019]

EXAMPLES Examples and comparative examples of the present invention will be described below. Example 1 Hamburger buns (60 g) were prepared by a conventional method at 230 ° C.
Baked in the oven for 13 minutes. After firing, the mixture was cooled for 15 minutes, and when the center temperature reached 70 ° C, it was placed in a -35 ° C batch type freezer and frozen for 40 minutes. The center temperature of the bread at this time was -20 ° C. After freezing, it was cut into upper and lower parts with a knife for bread cutting. The obtained frozen bread for cooking had the same cut surface, and the appearance and texture after cooking were also good.

Comparative Example 1 Bread baked in the same manner as in Example 1 was cooled at room temperature for 40 minutes, cut into two upper and lower parts with a knife exclusively for bread cutting at a central temperature of 30 ° C., and then batch frozen at −35 ° C. Frozen in the refrigerator for 25 minutes (center temperature −20 ° C.). As a result, the cut surfaces were remarkably deformed, and the two could not be joined cleanly. In addition, the cut surfaces were packed together, stored in a freezer at -18 ° C or lower for 1 week, and then cooked. However, peeling and cracking of the outer skin near the cut surface were observed, and gaps were formed around the cut surface. , The appearance was poor, and the texture was also poor.

Comparative Example 2 A frozen pan obtained in the same manner as in Example 1 was stored for 1 week in a freezer at -18 ° C or below without cutting. The frozen pan taken out from the freezer was left at room temperature for 1 hour, and then cut into two pieces with a knife exclusively for bread cutting. Then, on a hot plate preliminarily heated to 200 ° C. and coated with oil, the cut surface was faced down and toasted for 1 minute. When I ate vegetables and hamburger on bread after toasting, I got a good texture, but it took a long time to thaw, and cutting bread before cooking was troublesome, and the bread was slightly cut at the time of cutting. It has been transformed into

Example 2 Cooking oil was applied by a brush to the cut surface of a frozen pan that was frozen and cut in the same manner as in Example 1. The cooking oil solidified in a short time to cover the cut surface.
This was packaged and stored in a freezer at -18 ° C or lower for 1 week. Frozen bread taken out from the freezer is beforehand
On a hot plate heated to 0 ° C., the cut surface was faced down, followed by thawing and toasting for 3 minutes. At this time, it was not necessary to apply oil to the hot plate. When the toasted bread was sandwiched with vegetables and hamburger, it had a very good texture. The appearance was also good.

Example 3 In Example 2, when the cut surfaces of the frozen pan immediately after the application of the cooking oil were butted against each other, the solids of the cooking oil brought them into a joined and integrated state. This was packaged and stored in a frozen state for 1 week, and the frozen pan taken out from the freezer was allowed to stand at room temperature for 1 minute, and then the cut surface was separated by hand, but it could be easily separated by applying a slight force. Then, a hamburger was manufactured in the same manner as in Example 2. As a result, the obtained bread retained a freshly baked flavor and had a very good texture.

Example 4 After baking and freezing a hot dog pan, the central portion was cut to make a cut, and water was further applied to the cut surface with a brush. This was packaged, frozen and stored for 1 week, thawed and heated in an oven at 200 ° C., and sausage was sandwiched between the cuts to produce a hot dog. The obtained hot dog had an extremely good appearance and texture.

[0025]

As described above, according to the method for producing frozen bread for cooking of the present invention, the bread is cut after being frozen.
The cut surface is not deformed, and the outer skin does not peel or crack even when the cut surfaces are butted against each other and transported. In addition, since it is not necessary to return the hot bread immediately after production to room temperature for cutting, it can be frozen immediately after production, which significantly reduces the aging of the bread and provides high-quality bread. There is also an effect. Furthermore, in the cutting at room temperature, the bread is slightly deformed by the pressure of the blade at the time of cutting, and the appearance as a product deteriorates when frozen while the deformation remains, but in the method of the present invention, the cutting is performed after freezing. The additional effect is that no deformation occurs and the appearance is not impaired.

By applying the coating agent to the cut surface, it is possible to prevent the water from disappearing from the cut surface and prevent the aging of the starch. In addition, by adhering the cut surfaces to each other and joining and integrating them, it is possible to prevent the evaporation of water from the cut surfaces, and in the case of cutting the entire bread, a pair of cut ones should be combined. It is possible to make sure that the cut surfaces match when cooking.

Therefore, the frozen bread for cooking of the present invention produced by the method of the present invention is not only capable of long-term storage,
Various cooking pans can be easily manufactured by simply performing predetermined thawing and heating treatments and sandwiching various kinds of ingredients, the time and effort required for cutting during cooking are eliminated, the loss due to mistakes is eliminated, and the danger during the cutting treatment is eliminated.

Claims (4)

[Claims] 1. A method for producing frozen bread for cooking, which comprises cutting bread baked by a conventional method after freezing. 2. A method for producing a frozen pan for cooking, which comprises baking bread baked by a conventional method, freezing the cut bread, and then applying a coating agent to the cut surface. 3. The method for producing a frozen pan for cooking according to claim 1 or 2, wherein the cut surfaces are joined and integrated. 4. A frozen pan for cooking, which is produced by the method according to any one of claims 1 to 3.