JPH08173017A - Method for freezing bread dough after tertiary fermentation and then baking bread - Google Patents

Abstract

PURPOSE: To obtain fresh-baked bread having elasticity by only baking bread dough after freezing and storing it by subjecting bread dough fermented by yeast to tertiary fermentation and then rapidly freezing the bread dough. CONSTITUTION: Bread dough which is subjected to fermentation by yeast are subjected to tertiary fermentation treatment and then coated with egg and the fermented bread dough is rapidly frozen to afford frozen bread dough capable of storing for a long period in frozen state. The frozen dough is thawed and baked. Thereby, many kinds of breads which are not inferior to commercial product produced by a conventional method can be supplied corresponding to demand.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen bakery method after proofing, more specifically, a yeast-baked dough is applied to a coated egg after proofing to produce a frozen dough which can be quickly frozen and stored and thawed. The present invention relates to a frozen bakery method after proofing, which is performed by baking and adjusting bread.

[0002]

2. Description of the Related Art Bread is obtained by baking dough made by adding water, salt and other auxiliary materials to wheat flour. Breads are unfermented bread, fermented bread by baker's yeast and puffed by chemical reaction. There is something.

As a production method therefor, various new production methods for shortening the dough fermentation time have been proposed, but as a basic method, the middle seed method has been put into practical use.

Usually, freshly baked bread is the most delicious, but
As time goes by, the flavor and water are lost and molds and the like are generated. As bread factories are becoming larger and larger, the preservation of bread is a major issue for distribution.

Recently, frozen storage of bread has attracted attention, and there are dough freezing and product freezing, and a bake-off system in which a dough is molded and frozen is baked at a store is often used.

[0006] It takes 6 to 8 hours to bake dough fermented with yeast into a product, and it has been common in the factory to work in the early morning or late at night, but at some point in the manufacturing process it is frozen. Depending on the purpose, such as temporary suspension of work, and thaw use when necessary to improve employee attendance time, late night work, planned production, transfer / delivery of intermediate products, provision of high freshness products, etc. Frozen dough is used.

However, at which point in the baking process the freezing should be performed depends on the characteristics of the item to be manufactured, the peculiarity of the manufacturing method and the purpose of use by the user. Modeling the manufacturing process into work units, and as the frozen dough types currently used, freezing before forming (nameko type, sheet type, round dough), forming freezing, freezing after proofing, semi-finished product freezing and product freezing are proposed. However, both have advantages and disadvantages.

[0008]

DISCLOSURE OF THE INVENTION The present invention makes it possible to expand the market by a quick-freeze-baking method in which bakery stores can be frozen and stored for a long period of time, and can be frozen and stored for a long time.
It proposes a post-proofing bakery method that allows consumers to supply freshly baked breads having various tastes and flavors and peculiar elasticity in a short time according to demand.

[0009]

Means for Solving the Problems The present invention is characterized in that when baking and baking bread dough that has been yeast-fermented, it is quickly frozen after proofing to produce a frozen dough that can be stored and baked under predetermined conditions. The present invention provides an improved method in the frozen bakery method after proofing.

In the above, in the case of rapid freezing, the lower the freezing temperature of the freezer is, the better, but it is preferably about -40 to -45 ° C, the cooling air velocity is 3 to 6 m / sec, and the cooling speed of the central portion of the shaped dough is better. It is preferable to lower the temperature of the central portion of the dough to -7 ° C within 1 hour.

The refrigerator used for quick freezing of the present invention is preferably a semi-enclosed two-stage compression rapid refrigerator using CFC gas as a refrigerant.

Further, the quick-frozen dough is stored in a non-breathable packaging material and stored at -18 ° C or lower, preferably -20 to -25.
It is preferable to store frozen in the temperature range of ° C.

The present invention is configured as described above,
Kneading temperature of the dough is set to 24 ° C., primary fermentation is carried out for 20 to 40 minutes, and it is divided into a predetermined size and shaped into a desired shape, and then fermented in the usual manner as a tertiary fermentation (proofing). By doing so, a spongy tissue is formed inside the bread by carbon dioxide gas, and it is made into a bread with elasticity without physically destroying it by freezing and thawing. In addition, the taste, aroma, and texture are all compared to the conventional products. It is possible to produce a wide variety of bread that is as good as it can be. Examples of the present invention will be described below.

[0014]

【Example】

Example 1 FIG. 1 is a schematic manufacturing process drawing showing an embodiment of a bread making method according to the present invention. The left dotted line is a croissant / Danish-related dough manufacturing process diagram, and the right dotted line is a roll / sweet bread-related dough. It is a manufacturing process diagram, and subsequent manufacturing processes from the shaping process to the product are the same.

Table 1 shows examples of raw material blending for each product item, examples of manufacturing process conditions, and examples of steam convection firing conditions (described later).

[0016]

[Table 1]

Table 2 shows an example of raw material blending for each product item in Table 1 and an example of dough preparation conditions.

[0018]

[Table 2]

For example, the hard rolls (commercial items: crescent rolls, mini buckets) in Table 1 are manufactured with the raw material composition shown in (a) in Table 2 under the dough preparation conditions and the manufacturing process conditions (a). And was fired under firing conditions (A).

Next, the manufacturing conditions (a) to (n) will be described. [I] First, the conditions for the dough manufacturing steps (a), (b), (e), and (f) will be described.

The raw materials blended under the respective conditions are kneaded, primary-fermented and then divided, secondary-fermented for a bench time of 15 minutes, shaped into a predetermined shape and size, and temperature: 29 to 30
The proofing (third fermentation) treatment is performed under the conditions of temperature, humidity: 70 to 75%, time: 40 to 50 minutes.

Next, in (b) and (f), after applying coated eggs, the center temperature of the dough is 1 at a freezing temperature of -40 to -45 ° C.
The rapid freezing process is performed under the freezing conditions such that the time becomes -7 ° C or less. Then, the frozen dough that has been rapidly frozen and frozen is packaged in a non-breathable packaging material, packed in a cardboard box, and stored in a frozen storage at -20 ° C or lower.

[II] Next, the conditions for the dough manufacturing steps (c) and (d) will be described.

Similar to the above (a), (b), (e), and (f), the raw materials blended under the respective conditions were kneaded and subjected to primary fermentation, and then largely divided into 4 kg balls, and the thickness was 60 in reverse. ~ 7
It is stretched to 0 mm and cooled in a −5 ° C. retarder for 1 hour.

Next, a roll-in oil / fat 1 kg sheet 1 core is sandwiched and folded three times, and again stored in a retard and cooled for 1 hour. Then, the dough is stretched by an HM line and die-cutting or guillotine cutting is performed.

Next, after shaping under predetermined conditions, temperature: 2
A proof (third fermentation) treatment is performed under the conditions of 9 to 30 ° C., humidity: 70 to 75%, and time: 40 to 50 minutes.

The surface is coated with an egg, and the freezing temperature is -40.
The rapid freezing treatment is carried out under freezing conditions such that the central temperature of the dough becomes -7 ° C or less in 1 hour at -45 ° C.

Fast-frozen frozen dough is packaged in a non-breathable wrapping material, packed in a cardboard box, and stored at -20 ° C.
Store in the following freezer.

4 kg after kneading the raw materials mixed with the raw materials under the condition of [III] (G) *-7 and performing primary fermentation
Largely divide into balls, stretch by reverse to a thickness of 60-70 mm, cool for 1 hour with a -5 ° C retarder, fold once in reverse, transfer to the HM line, and move to a thickness of 6 m
After being stretched to m and cut to a size of 180 mm × 12 mm to 30 g, they are arranged on a top plate as they are and subjected to a proofing (third fermentation) under the conditions of a temperature of 29 to 30 ° C., a humidity of 70 to 75% and a time of 20 minutes.

[IV] (H) The raw materials blended under the conditions are poured) *) Knead at -8 and divide into 4.5 kg balls,
After cooling with a -5 ° C retarder for 1 hour, roll-in oil and fat 1.5kg was sandwiched between three folds, then stored again in the retard and cooled for 30 minutes, then reverse was folded into four and HM line. Then, the sheet is stretched with a sheet having a fabric thickness of 2.5 mm, cut into 110 mm x 100 mm, squeezed in the center to make two folds, and a cut is made on the top. Apply egg yolk to the surface without removing the proof, and freeze immediately.

[V] (R) The raw materials blended under the conditions are poured) *) Knead at -9, immediately squeeze a prescribed amount of dough into a muffin cup, and quickly freeze.

The raw materials blended under the condition of [VI] (nu) are mixed together *)-Knead at -10, squeeze a specified amount onto a baking paper with a squeeze bag with a chrysanthemum die, and quickly freeze. .

Next, the steam convection firing conditions will be described. The special conditions (A) to (H) in Table 1 are as follows. (A) 1.140 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2.140 ° C., steam No. Rotate the fan at 3 and bake for 4 minutes. 3.180 ° C., steam No. After rotating the fan at 3 and processing for 1 minute, stop steam and hold for 5 minutes. 4. Rotate the fan at 180 ° C without steam, open the damper and hold for 8-10 minutes. (Note that the processing time for 2.3.4 above is 19 to 20 minutes)

(B) 1.120 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. 120 ° C, no steam, hold for 9 minutes with fan stopped (thaw in furnace). 3. After raising the temperature to 180 ° C., rotating the fan and holding for 1 minute, steam No. Rotate the fan at 3 and hold for 3 minutes. 4. Reduce the temperature to 170 ° C, stop steam, stop fan, and hold for 5 minutes. 5. 170 ℃, steam stop, fan rotation, open the damper, hold for 3-5 minutes. (The above 2 to 5 are processing time: 21 to 23 minutes)

(C) 1.120 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. Hold for 9 minutes at 120 ° C, steam stop, fan stop (thaw in furnace). 3. After raising the temperature to 180 ° C., rotating the fan and holding for 1 minute, steam No. Rotate the fan at 3 and hold for 4 minutes. 4. Hold the steam at 180 ° C for 3-4 minutes with the steam stopped. (The processing time of 2 to 4 above is 17 to 18 minutes)

(D) 1.120 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. The dough frozen after proofing is thawed in advance to the center at room temperature. 3. 120 ° C, steam stop, fan rotation for 4 minutes. 4. Raise temperature to 160 ° C, stop steam, rotate fan 8
Minutes 5.160 ° C, steam stop, fan rotation, damper open, 4-5 minutes. (The above 3 to 5. processing time: 16 to 17 minutes)

(E) 1.150 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2.150 ° C., steam No. Rotate the fan at 3 for 4 minutes. 3. Increase the temperature to 200 ° C., and steam No. Rotate the fan at 3 for 8 to 10 minutes. (The above 2 to 3 processing time: 14 to 16 minutes)

(F) 1.120 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. 120 ° C, steam stop, fan rotation for 4 minutes. 3.160 ℃, stop steam, rotate fan, open damper and hold for 22-23 minutes. (2.-3. Processing time: 26-27 minutes)

(G) 1.180 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. 180 ° C, stop steam, rotate fan and hold for 8 minutes. 3. Raise the temperature to 200 ° C, stop steam, and keep the fan rotating for 8 minutes. (The above 2 to 3. Processing time: 16 minutes)

(H) 1.170 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2. 170 ℃, stop steam, rotate fan and hold for 5 minutes. 3. 170 ℃, steam stop, fan rotation Open the damper and hold for 3 minutes. (The above 2 to 3. Processing time: 8 minutes)

[Note] The above-mentioned “steam No. 3” is an amount in which a steam having a water injection amount of 12.5 cc is poured out once every 6 seconds.

As described above, the hard rolls shown in Table 1 were blended according to the blending (a) of Table 2 and charged under the dough-preparing condition (a), followed by quick freezing after proofing under the dough-making process conditions of the above [I]. Then, they were packed and frozen in a freezer. The frozen dough was taken out as needed and baked under the above baking conditions (A).

The butter roll was compounded (b), and frozen dough was prepared under the dough manufacturing process condition [I], and baked under baking conditions (C).

The croissant was prepared by blending (C), making frozen dough under the dough production process conditions [II], and baking it under baking conditions (B).

The Danish pastry is a combination (d),
Frozen raw was made under the dough manufacturing process condition [II], and baked under the baking condition (B) to manufacture.

Confectionery bread was prepared by blending (e), making frozen dough under the dough manufacturing process condition [I], and baking it under baking condition (D).

Raisin bread was prepared by blending (f), making frozen dough under the dough production process condition [I], and baking under the baking condition (C).

Glissini is a mixture (G) and frozen dough is prepared under the dough production process condition [III], and the baking condition (F)
It was baked and manufactured.

The pie was prepared by blending (h), making frozen dough under the dough production process condition [IV], and baking it under baking condition (F).

Maffine was a mixture (i) and was prepared by making frozen dough under the dough manufacturing process condition [V] and baking it under baking conditions (G).

Cookies were prepared by making a frozen dough under the dough production process condition [VI] with the composition (nu) and baking it under the baking condition (H).

As described above, various combinations of raw material mixing, preparation conditions, dough manufacturing process conditions, shaping, proofing (final fermentation), quick freezing conditions, packing frozen storage, thawing / baking conditions, etc. It can be frozen and stored for a long time, and various types of product items can be manufactured as needed.

Comparative Test Example A frozen croissant after proofing according to the present invention and a conventional croissant were produced and various comparative tests were conducted. a) The raw material composition is (c) in Table 2 b) Preparation conditions (floor time 20 minutes) c) Daio division d) Retard (-5 ° C, 40 minutes) e) Roll-in (3 HM lines twice) f) Retard g) Die-cut / divide-cut (52g, thickness 4mm) h) Cut (center height: 29mm) i) Proofer (temperature: 30 ° C, humidity: 75%, time: 53)
Minutes) j) coated egg

The conditions of the above-mentioned dough manufacturing process are the same as those of the method of the present invention and the conventional method. In the conventional method, baking was immediately performed in a convection oven after proofing. The firing conditions are as follows. 1.190 ° C., steam No. Adjust the temperature and humidity in advance with 3. 2.190 ° C., steam No. 3. Hold the fan for 5 minutes. 3. Cool down to 170 ° C, keep for 3 minutes by rotating fan without steam. 4.170 ℃, no steam, fan rotation, damper open for 4 minutes.

The frozen croissant after proofing according to the method of the present invention is rapidly frozen (-45) with a thick freezer after the above j).
C., 1 hour), packed and frozen in storage (-45.degree. C.), then taken out from the stocker and baked in a convection oven. The firing conditions were the firing conditions (B) in Table 1 above.

Table 3 shows a comparison between the croissant after the proofing method according to the present invention and the conventional method.

[0057]

[Table 3]

From the results of the above comparison test, the following can be understood. In the method of the present invention, the amount of use is increased in consideration of the freezing damage of yeast, and the expansion rate (yeast activity) in the manufacturing process is slightly different, but it is almost the same in the whole (when shaping and baking). there were.

Water absorption in the formulation is more in the method of the present invention. When this is baked in the same convection oven, even if the texture is the same, after baking, it will be lighter per about 4 g / piece, resulting in a large difference in the burnout rate.

From the results shown in Table 3, this numerical difference is expressed as the taste, aroma, and texture by the sensory test, and the method of the present invention has a better melting in the mouth.

Although there is almost no difference in coloring of the surface skin, the product according to the method of the present invention has a better spread of the dough layer in the cross section of the bread, more oil is splattered and it is baked to a light mouthfeel. As a result, the bread does not shrink even when it gets cold, which is the reason why it tastes better than anything else.

[0062]

As described above, according to the method of the present invention, a large amount of various types of frozen dough after proofing can be produced in a dough manufacturing factory and can be frozen and stored for a relatively long time without changing the quality, and can be transferred and delivered. Since it is also possible to enlarge the size of the dough manufacturing plant, a wide range of markets such as hotels, restaurants, coffee shops,
It is possible to open freshly baked bread shops in university student cafeterias, hospital kitchens, etc.

In the store, since the frozen dough after baking is only baked under predetermined conditions, it is possible to bake only the necessary amount while watching the sales without requiring a special engineer. It will reduce the number of unsold and unsold items and can always provide consumers with fresh breads.

Further, as the necessary mechanical equipment of the dealer, it is sufficient if there is a freezer and an oven which can store the frozen dough after proofing at -20 ° C or less, the equipment investment is small, and it can be operated by the smallest number of people in the smallest space. .

Above all, according to the method of the present invention, as shown in the above-mentioned Examples and Comparative Test Examples, various kinds of breads which are delicious and fragrant as compared with the conventional method and have excellent texture are produced. You can do it.

[Brief description of drawings]

FIG. 1 is a schematic manufacturing process explanatory view showing an embodiment of a bread making method according to the present invention.

Claims (4)

[Claims] 1. When baking bread dough which has been yeast-fermented to prepare bread, frozen dough is rapidly frozen and then stored to produce a storable frozen dough, which is thawed and baked under predetermined conditions. Bread method. 2. In the rapid freezing, the lower the freezing temperature of the freezer, the better, preferably -40 to -45 ° C.,
The cold air velocity is 3 to 6 m / sec, the faster the cooling rate of the central portion of the dough, the better, and preferably the temperature of the central portion of the dough is reduced to -7 ° C within 1 hour. . 3. The post-roof refrigerating bread making method according to claim 1, wherein a semi-hermetic two-stage compression quick chiller using Freon gas as a refrigerant is used for the quick freezing. 4. The frozen bakery after proofing according to any one of claims 1 to 3, wherein the frozen dough is packaged in a non-breathable wrapping material and stored frozen at a temperature of -18 ° C or lower, preferably -20 to -25 ° C. Law.