JPH07132040A - Frozen sliced bun and its production - Google Patents

Abstract

PURPOSE:To obtain frozen sliced bun which can maintain a high level of freshness and has largely prolonged period of time when the bread can keep itself fresh and provide the production process for such frozen sliced bun. CONSTITUTION:The process comprises the steps of cooling after baking; slicing the bun in a prescribed thickness; spreading a plastic edible fat on the surface of the slices; freezing the slices after the edible fat is spread; and packaging the frozen slices.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a frozen sliced bread for toast which can be easily served for meals after being toasted in a toaster in a frozen state for home and business use, and for sandwiches without toasting. The present invention relates to a frozen sliced bread for sandwiches that can be used for cooking sandwiches as a food material, and a method for producing them.

[0002]

2. Description of the Related Art It is known that starch foods, such as bread, which have a relatively high water content, start to age rapidly after baking, and have a marked deterioration in texture such as hardening and dryness. In addition, since the flavor is also volatilized and chemically deteriorated, the overall quality of the bread rapidly deteriorates with the lapse of time after baking.

Therefore, in order to maintain the freshness of bread, bread makers work late at night so that the bread is baked early in the morning, use anti-aging agents such as emulsifiers, and enhance the flavor by devising fermentation methods. I have been to. Furthermore, in order to prevent the formation of mold, a mold preventive agent may be added especially in summer.

However, in spite of these measures, there are cases in which the bread must be disposed of due to aging and mold generation, and fresh preservation of the bread is also required from the viewpoint of effective utilization of food resources. Was an important issue. In addition, there is a limit to the reduction of the time from the end of bread production at the bread maker to the start of consumption at home, and the deterioration of the quality of the bread during that time is especially noticeable to consumers from the viewpoint of the taste of their staple bread. It caused a great deal of damage.

On the other hand, mainly in Western countries, breads after baking are frozen. Freezing of bread after baking is 1930
Started around 1994 (Bailey, LH: Cereal Chem., 9, 65 (193
2)), and then it was generalized in some companies.
In other words, to maintain the freshness of bread and to average the production,
It is now possible to find examples of bread being frozen after baking and then sold in a frozen state, or served at a restaurant after thawing.

[0006] However, among breads, especially bread is generally distributed and sold at room temperature without baking, cooling, slicing, packaging, and freezing. Then, after purchasing bread at the store, at home, the consumer toasts according to his or her preference, or without toasting, by applying edible oils and fats such as butter and margarine purchased separately, or in some cases. The present situation is that they are used for meals without applying edible oils and fats.

On the other hand, regarding an example of applying or placing edible oils and fats on bread for the purpose of imparting simplicity, the edible oils and fats are wrapped in wafers to save the paste-like food (Patent No. 61-231953) is known. However, this example does not combine bread and fats and oils, so that it takes time and effort to put the pasty food on the bread and does not mention the issue of freshness of the bread.

An example (Patent Publication No. 4-78257) relating to a pasty composition for bread making, which is prepared by mixing edible oils and fats with eggs for the purpose of applying to bread, is also known. It is not intended to maintain freshness by freezing and to simplify the application of oils and fats. Furthermore, an example (Japanese Patent Laid-Open No. 2-245170) in which a fat composition is applied to bread dough, which is frozen and then baked at the time of use is also a case where the fat composition is applied to the bread dough before baking, and the bread after baking is baked. It is not intended to obtain toast bread simply by slicing and then applying edible oils and fats.

By the way, recently, sliced bread coated with edible oil and fat and topped with sugar is generally on the market, but this is also not subject to freezing, and it is usually served as it is without toasting. It is a kind of sweet bread that is eaten as such, and it must be said that it has a different purpose. In addition, bread that is baked by kneading granular solid fats and oils into bread dough is also commercially available, but this is aimed at the convenience of toasting,
It has a different appearance and texture from conventional toast bread.

When the sandwich is cooked for home use and commercial use, sliced bread is coated with edible oils and fats such as butter and margarine purchased separately with a hand or an edible oil and fat applicator to prepare the sandwich. Served as a cooking ingredient. Here, as a method of applying the edible oil and fat, those having a mechanism for applying the oil and fat by filling the oil and fat in a groove cut in the traveling direction of the bread provided in the rotating roller and attaching the roller to the bread surface Alternatively, a method has been introduced in which oil and fat in a semi-kneaded state are squeezed out from a nozzle onto a pan by a pump, and then uniformly spread by a metal guide and applied.

[0011]

Conventionally, in the method of distributing and selling bread at room temperature, after baking and cooling, the aging of bread that occurs rapidly is prevented, and the freshness is maintained for a long period of time. It was difficult to maintain quality. Further, in freezing as a loaf of bread, as seen in Europe and the United States, it takes a long time to freeze, and therefore, the passage time in the so-called aging temperature range from 10 ° C to -7 ° C is generally said. It became longer and the aging process was inevitable.

Further, it takes time to thaw the bread, which is inconvenient. Furthermore, long-term frozen storage of bread has caused bread to dry due to sublimation of water.
On the other hand, when toasting bread, butter with a high melting point is difficult to apply to bread immediately after taking it out from the refrigerator,
Preheating and softening or kneading with a spoon etc. required labor.

Therefore, soft margarine or the like in which the hardness of fats and oils is adjusted is also used, but it lacks flavor as compared with butter. In addition, there has been a problem that bread crumbs fall on the oil and fat when applied. In order to save the trouble of applying oils and fats after toasting, there are breads in which oils and fats are kneaded in advance in the dough, but the texture and internal phase are different compared to conventional toast bread, and There were also problems such as oils and fats adhering to.

On the other hand, regarding the method of applying edible oils and fats, if the oils and fats are too hard on the bread, deformation such as crushing of the bread may occur, and problems such as tearing during automatic bread alignment may occur. Was there. Further, in order to make it easy to apply oils and fats, there are restrictions such as the use of oils and fats having a wide plasticity range and low melting points. In particular, when edible oils and fats were applied to thinly sliced breads during cooking of sandwiches, it was necessary to use margarine or raise butter temperature in advance and soften it sufficiently. In the production of commercial sandwiches, even when using an edible oil and fat applicator, fats and oils with a high melting point such as butter cannot be filled with oil or fat in the groove of the roller, or even if they can be filled, they cannot migrate to the surface of the bread.
There are restrictions on the properties of oils and fats that can be used, and it took time to prepare for application such as temperature rise of oils and fats.

Further, when quantitative application is difficult, and when the sliced cross section is elliptical like French bread and the bubbles in the internal phase (crumb) are large and non-uniform,
The oil or fat was clogged in the large bubbles, or the oil or fat did not adhere, and the application could not be performed uniformly. These problems have similarly occurred in the squeezing and spreading type coating machine.

[0016] In addition, it is not a little problem that bread is easily crushed when a consumer purchases such bread, especially bread, and takes it home. As mentioned above, edible oils and fats having a high melting point such as butter can be easily and uniformly applied to breads having various shapes, and the breads can be easily used for cooking toasts and sandwiches, and have long-term freshness. The appearance of highly maintained sliced bread was desired.

The present invention was devised in order to solve the above-mentioned conventional problems. Since the freshness of bread can be maintained at a high level and the freshness can be retained for a long time, the bread is discarded. It is also possible to reduce the loss of resources such as, and also to prevent the bread from drying during frozen storage, and it is preferable in terms of food hygiene because it does not require a mildew-proofing agent or emulsifier, and it is easy to use flavorful butter. Therefore, you can taste the bread deliciously, and in addition, you can omit the application of oils and fats and improve the convenience at the time of toasting, and you can give convenience even if bread crumbs do not fall off, and,
Since there is no worry of being crushed when purchasing, it can be more convenient for consumers and can be easily used as a food material for sandwiches, while on the other hand, it is possible for planned production from the producer's side and automation of production. It is an object of the present invention to provide a frozen sliced bread and a method for producing the same, which can facilitate the process.

[0018]

The frozen sliced bread and the method for producing the same according to the present invention are configured as follows. That is, the first invention is a step of cooling the bread after baking, a step of slicing into a predetermined thickness after cooling,
The step of applying a plastic edible oil or fat to the surface of the bread after slicing, the step of freezing the bread after applying the edible oil or fat, and the step of packaging after freezing, the second invention, Cooling the bread after baking,
Step of slicing to a predetermined thickness after cooling, step of freezing the bread after slicing, step of applying plastic edible oils and fats to the surface of the bread after freezing, and necessary after applying edible oils and fats According to the third invention, application of edible oils and fats to the surface of the bread melts and sprays the edible oils and fats. A fourth invention is configured such that the edible oil and fat is butter in the first invention, the second invention or the third invention, and the fifth invention is the first invention, the second invention. The frozen slice bread is manufactured by the manufacturing method described in the third invention or the fourth invention.

[0019]

In the present invention, fermentation and production by a conventional method, cooling after baking for a predetermined time as required after baking, bread sliced to a predetermined thickness, coated with plastic edible oils and fats such as butter,
Freeze rapidly. In particular, slicing bread significantly shortens the freezing time and the transit time through the aging temperature zone.

Further, the amount of water evaporation from the surface of the bread during frozen storage can be suppressed by applying edible oils and fats.

[0021]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described below with reference to the drawings. In FIG. 1, the baked bread is immediately cooled (step 100) and then immediately sliced to a predetermined thickness, for example, about 18 mm (step 102).

The bread used in the present invention is shown in FIG.
As can be seen from the figure, whether it is a square pullman type bread or a mountain type British bread as shown in FIG. It may be sliced or, as will be further understood from FIG. 6, so-called sea cucumber type dietary variety red. When used for sandwiches, the ears of the bread may be left or removed beforehand.

After the step of slicing is completed, plastic food oils and fats are applied to the surface of the sliced bread 1 (step 104). The plastic edible oils and fats used in the present invention are not limited in kind and may be butter or soft type margarine which is usually consumed in general households. However, butter is the most desirable in terms of flavor.

As for the method of applying the edible oil and fat in step 104, the edible oil and fat may be applied to the surface of the bread by using a conventional roll type oil and fat applicator. However, the application method of such edible oils and fats is not limited, and after squeezing with a pump, spreading with a metal guide,
It does not matter if it is attached to the surface of the bread and applied.

Further, edible oils and fats may be melted and sprayed with a nozzle type spray atomizer. Here, FIG. 3 shows an outline of the atomizer. In FIG. 3, reference numeral 2 is a sprayer. Then, the sprayer 2 is provided with three nozzles 3 that are continuously provided side by side, has its nozzle opening facing downward, and communicates with the nozzles 3 ..., and stores edible oils and fats that stores edible oils and fats. It has a sprayer body 5 with a part 4.

Further, the sprayer main body 5 is set at substantially the center, and an outer frame portion 7 having a heating portion 6 for heating the periphery thereof with hot water or the like is provided. Here, the edible oils and fats stored in the sprayer body 5 are heated even if they are solid.
Is heated and becomes liquid. Then, the liquid edible oils and fats are sprayed from the nozzles 3 ... onto the surface of the bread 1 arranged below the nozzles.

By using such a sprayer 2, edible oils and fats can be evenly applied to the surface of the bread 1, and in this case, the bread shape and the size of the bubbles in the inner phase (crumb) can be adjusted. Since it is not restricted, it has a great advantage that it can be used to apply edible oils and fats such as French bread. Then, after applying the edible oils and fats, the bread 1 is frozen (step 106), and after being frozen, it is packaged (step 108).

The freezing method used in the present invention is not particularly limited, and blast freezing in which a low temperature air current is applied to the product, ultra-low temperature freezing with liquid carbon dioxide or liquid nitrogen, and bread after packaging bread is applied to brine. The method may be dipping or contact freezing in which brine is sprayed on a cooled stainless steel plate, but blast freezing or contact freezing is preferable in terms of cost.

Next, a second embodiment of the present invention will be described.
In FIG. 2, the baked bread is immediately cooled (step 200) and immediately thereafter a predetermined thickness, for example 1
Sliced to a thickness of 8 mm (Step 20)
2). Then, it is frozen immediately after slicing (step 204).

Here, application of edible oils and fats (including spraying)
Is more desirable after freezing the sliced bread 1. This is because when the edible oils and fats are applied after the bread 1 is frozen, the bread is unlikely to be deformed even when a force is applied to the bread from the outside, so that the rearrangement process by the aligning machine and the coating process itself can be easily performed. is there.

Further, since the heat capacity of the cooled bread robs the heat of solidification and sensible heat of the edible oils and fats, it promotes the solidification of the edible oils and fats and the breads are overlapped with each other even after a short grace period after the application of the oils and fats. It is possible. In particular, in the case of application by spraying, penetration of the melted fats and oils into the bread is prevented, so that deterioration of the texture during toasting can be avoided, so spraying is preferable after the bread is frozen.

Needless to say, the same effect can be obtained by brushing the melted oil and fat. Edible oils and fats are applied to the frozen bread 1 (step 20).
6) Then, it is packaged (step 208) and stored in the freezer (step 210).

In the above, FIG. 7 shows a comparative example comparing the present invention with the conventional example. As can be understood from FIG. 7, in Example 1 (according to the present invention) of FIG. 7, after pullman-type bread was manufactured by a conventional method and baked, the center temperature of the bread was 3 ° C.
After cooling to 0 ° C for 1 hour, use a slicer to make the thickness 1
Sliced to 8 mm. The sliced bread was placed on a stainless steel plate of a tunnel freezer and frozen at -30 ° C for 20 minutes.

On a frozen sliced bread, about 4 g of butter heated and melted at 40 ° C. was sprayed with a sprayer. The butter was stripped of the heat of solidification, and solidified and fixed after 10 seconds. Six sliced breads coated with butter are stacked and wrapped,
It was stored in a freezer at 20 ° C.

After 3 days of freezing, the bag was taken out of the bag and toasted for 5 minutes with a preheated oven toaster (800 watts). On the other hand, in Comparative Example 1 (according to the conventional method), after slicing, packaging, storage at 25 ° C. for 3 days, toasting with a preheated oven toaster for 4 minutes, and 4 g of butter were applied with a butter knife.

Here, as a result of comparison by sensory test, Example 1 had a better flavor of bread than Comparative Example 1 of the conventional method, and also had a fragrant flavor with heated butter. . Next, in Example 2 (according to the invention),
Baking French bread made in the usual way, 4 minutes later 4
Sliced to a thickness of cm, freeze in a walk-in freezer at -25 ° C for 30 minutes, and then heat and melt 4g of butter.
Brushed.

After the butter was solidified and fixed, it was put in a polyethylene bag and stored at -20 ° C for 3 days. Then, it was taken out of the bag and heated in an oven toaster for 4 minutes. In Comparative Example 2 (based on the conventional method) as a comparative example, after baking 1
Aged French bread was sliced to a thickness of 4 cm, heated in a preheated oven toaster for 3 minutes, and then coated with butter.

As a result of comparison, it was evaluated that Example 2 had better flavor and texture than Comparative Example 2. Next, in Example 3 (according to the present invention), bread prepared by a conventional method was baked, sliced into a thickness of 10 mm after 1 hour, and frozen in a tray-type quick freezer at -35 ° C for 15 minutes,
5 g of softened butter was applied, packaged and stored frozen.

One week after storage, sandwiches were prepared without thawing. The bread was slightly thawed while the sandwich was being cooked, and the bread was slightly hardened when the ears of the bread were removed or when the bread was cut into a predetermined size, and it was difficult for finger marks to be left on the bread. Control example 3
In (according to the conventional method), a sandwich was prepared using unfrozen bread that had been left for one day after the production slice.

In sensory evaluation, Example 3 was easier to cut and the bread was moist as compared with Control Example 3,
The flavor was also fresh.

[0041]

The present invention has the above construction. And
According to the present invention, the freshness of bread is maintained high by freezing and the freshness is retained for a long time, so that the loss of resources such as disposal can be reduced.

In particular, the application of oils and fats can prevent the bread from drying during frozen storage. Further, it is preferable in terms of food hygiene since no fungicides and emulsifiers are required. Furthermore, since the tasty butter can be used easily, you can taste the bread deliciously. In addition, since the application of oils and fats can be omitted, convenience at the time of toasting is improved, and the fact that bread crumbs do not fall off is also convenient.

Also, it is convenient for the consumer that there is no fear of being crushed at the time of purchase. In addition, it is also desirable as information to be provided to consumers that it can be easily used as a food material for sandwiches and that the consumed calories of edible oils and fats can be accurately known. On the other hand, from the producer's point of view, there is an advantage that planned production is possible and manufacturing automation is easy.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing a schematic configuration of a first embodiment of the present invention.

FIG. 2 is an explanatory diagram showing a schematic configuration of a second embodiment of the present invention.

FIG. 3 is an explanatory diagram showing a schematic configuration of a sprayer.

FIG. 4 is an explanatory diagram showing an outline of a bread to which the present invention is applied.

FIG. 5 is an explanatory view showing the outline of French bread and English muffins to which the present invention is applied.

FIG. 6 is an explanatory view showing an outline of variety red for meals to which the present invention is applied.

FIG. 7 is an explanatory diagram showing a comparison between the present invention and a conventional example.

[Explanation of symbols]

 1 Bread 2 Sprayer 3 Nozzle 4 Food / Fat and Oil Storage 5 Sprayer Main Body 6 Heating 7 Outer Frame

Claims (5)

[Claims] 1. A step of cooling bread after baking, a step of slicing to a predetermined thickness after cooling, a step of applying plastic edible oils and fats to the surface of the bread after slicing, and a step of applying edible oils and fats A method for producing a frozen sliced bread, which comprises a step of freezing the bread after coating and a step of packaging after freezing. 2. A step of baking and baking the bread, a step of slicing to a predetermined thickness after cooling, a step of freezing the bread after slicing, and a plastic edible oil / fat on the surface of the bread after freezing A step of applying the edible oils and fats, a step of recooling the bread after applying the edible oils and fats, and a step of applying the edible oils and fats or recooling as needed and then packaging. A method for producing a frozen sliced bread, comprising: 3. The application of edible oils and fats to the surface of the bread,
The method for producing a frozen sliced bread according to claim 1 or 2, which is a method of melting and spraying the edible fats and oils. 4. The method for producing a frozen sliced bread according to claim 1, wherein the edible oils and fats are butter. 5. A frozen sliced bread manufactured by the manufacturing method according to claim 1, claim 2, claim 3, or claim 4.