JPH08204A - Production of bread crumbs - Google Patents

Abstract

PURPOSE:To obtain bread crumbs having needle-like shape-rich flaky and soft texture by subjecting a bread dough comprising wheat flour, yeast, common salt, saccharides and water to first and second fermentations under specific conditions, baking, cooling and powdering the fermented dough. CONSTITUTION:In producing bread crumbs from a raw material consisting essentially of wheat flour, yeast, common salt, saccharides and water, dough after first fermentation of the raw material in the case of straight process, dough obtained by as necessary adding a part of subsidiary raw materials such as common salt, oil and fat, saccharide and yeast to the above dough and re-kneading the mixture in the case of re-mixing process or dough obtained by subjecting the dough after first fermentation to main kneading in the case of sponge process is rolled to afford band-like dough. The sheet-like dough is curled in whirling state to give rod-like dough, which is then packed into a mold so that longitudinal direction of the dough becomes parallel to short hand direction of a bread mold and subjected to second fermentation. The fermented dough is baked, cooled and powdered to provide the objective bread crumbs.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing bread crumbs.

[0002]

Bread crumbs are generally produced by making bread by a straight method (direct kneading method) or an intermediate seeding method and then crushing it. That is, as shown in FIG. 1, in the case of the straight method, kneading of all raw materials-first fermentation-division / rounding-bench time-shaping-second fermentation (roasting furnace) -firing (electric or roasting type) -Manufactured by a series of steps of cooling-crushing, and in the case of the middle seed method, a part of the raw material is kneaded-the first fermentation-the addition of the remaining raw material-the main kneading-floor time-division / rounding-the straight method below It is manufactured by the same series of steps as.

[0003] In general, the quality of bread crumbs is highly evaluated as flakes with a large number of swords (needle-like) and soft texture. Thus, conventionally, in order to obtain such high-quality bread crumbs, various bread crumbs production methods based on the straight method and the intermediate seed method as described above have been proposed, but in any case, a divider (divider) is used. As a result of unavoidable damage to gluten in the dough due to the passage, it has not been possible to obtain sufficiently satisfactory bread crumbs.

The bread type conventionally used has a short width of about 110 mm in general.
For example, if you use a bread type with a short width of 130 to 140 mm or more,
The yield is improved because the outer skin is reduced, and the production efficiency naturally increases.However, when the dough is simply divided into round pieces and packed in a bread mold as in the conventional case, baking takes time, and There is a problem that the bread does not grow easily, and the actual situation is that it cannot be put to practical use as it is.

[0005]

In such an actual situation,
The present inventor aims to provide a flake-shaped bread crumb with a large number of swords (needle-shaped) and a soft texture, and in particular, to efficiently manufacture the crumb with a wide bread mold. As a result of various studies for the purpose of providing a possible method, as shown in FIG. 2, a bar-shaped dough (one loaf) obtained by rolling the bread dough into a band-shaped dough and curling the dough in a spiral shape, It was found that extremely good results can be obtained by packing the mold so that its longitudinal direction is parallel to the lateral direction of the bread mold, and completed the present invention.

[0006]

[Means for Solving the Problems] That is, the present invention is a method for producing bread crumbs from raw materials containing wheat flour, yeast, salt, sugar and water as main components, in which the dough after the first fermentation in the straight method, remixing The dough after re-kneading in the method or the dough after main kneading in the medium seed method is rolled into a band-shaped dough, which is curled into a rod-shaped dough, and the rod-shaped dough is then bread-shaped in its longitudinal direction. This is a method for producing bread crumbs characterized in that the second fermentation is carried out by packing the molds so as to be parallel to the lateral direction, and then baking, cooling and pulverizing by a conventional method.

[0007] The raw material of the present invention may be of any kind as long as it is used as a raw material for bread making, regardless of its specific type and blending amount. For example, 100 parts by weight of flour (hereinafter simply referred to as "part") is used. To the contrary, 1 to 3 parts of yeast and 1 to 2 of salt
Parts, 1 to 6 parts of sugars, 58 to 65 parts of water, 0.05 to 0.15 parts of yeast food, and 1 to 5 parts of oils and fats are added and blended, respectively, as preferable ones.

In the present invention, first, the dough after the first fermentation in the straight method, the dough after re-kneading in the remixing method, or the dough after main kneading in the middle seed method is rolled into a band-shaped dough. The target dough is obtained according to a conventional method.

For example, in the case of the straight method, all of the above raw materials are kneaded at a low temperature of 5 to 7 minutes, a high speed of 5 to 7 minutes under a kneading temperature of 26 to 29 ° C., and then a temperature of 25.
The dough obtained by the first fermentation is used under the conditions of -32 ° C, humidity 70-85%, and time 80-120 minutes.

In the case of the remixing method, all the raw materials as described above are kneaded at a kneading temperature of 26 to 29 ° C. for 5 to 7 minutes at a low speed and 5 to 7 minutes at a high speed, and then a temperature of 25 to
The dough obtained by the first fermentation under the conditions of 32 ° C, humidity of 70 to 85%, and time of 80 to 120 minutes is further subjected to low speed of 1 to 3 minutes, high speed of 2 to 7 minutes, and kneading temperature of 26 to 29 ° C. The dough obtained by re-kneading is used. In this case, when kneading for the first time, salt, fats and oils, sugars in the raw materials as described above,
You may add and mix a part of auxiliary materials, such as yeast, and when re-kneading, add and mix the remainder.

In the case of the intermediate seed method, for example, a part of the raw materials as described above is kneaded at a low speed of 2 to 3 minutes, a medium speed of 2 to 3 minutes, and a kneading temperature of 23 to 25 ° C., Then temperature 25
After the first fermentation under the conditions of ˜32 ° C., humidity 70˜85%, and time 3.5˜4.5 hours, the rest of the raw materials are added, and low speed 5
The dough obtained by the main kneading is used for 7 minutes, at a high speed for 5 to 7 minutes, and at a kneading temperature of 26 to 29 ° C.

The strip-shaped material is preferably one obtained by continuously rolling the above-mentioned material into a strip shape with a roller and gradually thinning it, and it is not treated with a divider. A final thickness of 3 to 15 mm, especially 5 to 10 mm gives good results. In addition, the width of the band-shaped dough is appropriately selected and cut according to the breadth of the bread, but it is usually 100 to 200.
mm is preferable.

Next, the continuous strip-shaped dough is cut into a predetermined length and curled in a spiral to form a rod-shaped dough. The diameter of the rod-shaped dough corresponds to the size of the bread type. It is selected appropriately.

In the production of the rod-shaped dough, as described above, the large-sized band-shaped dough may be cut in correspondence with the bread-type short width and then curled in a spiral shape. It may be curled into a long stick-shaped dough in a swirl shape as it is with a large width, and then cut in correspondence with a bread-type short width.

The rod-shaped dough thus obtained is subjected to a second fermentation by appropriately packing it into a bread loaf so that the longitudinal direction thereof is parallel to the lateral direction of the bread loaf and the second fermentation is carried out. According to the method, for example, the temperature is 35 to 45 ° C. and the humidity is 70 to 90% for 30 to 90 minutes.

Incidentally, when the rod-shaped dough is packed by another method, for example, when the rod-shaped dough is packed so that its longitudinal direction is parallel to the longitudinal direction of the bread mold, uniform heating is not performed, and the bread is baked. The block is partially burnt, and the object of the present invention cannot be achieved.

At this time, it is preferable that both ends of the rod-shaped dough in the longitudinal direction are in contact with the wall surface of the bread mold in the longitudinal direction. Then, in the case of electric firing, it is preferable to dispose the electrode plate on the wall surface in the longitudinal direction.

After the second fermentation, the bread block obtained by roasting baking (for example, 190 to 230 ° C. for 30 to 40 minutes) or electrification baking (for example, 200 V for 10 to 30 minutes) is cooled according to a conventional method. Then, after aging for a certain period of time, it may be crushed and dried to give dried bread crumbs, or it may be packed without being dried and used as raw bread crumbs for freezing, refrigeration or normal temperature distribution. Further, the bread block that has been cooled and aged may be stored after being frozen, thawed and crushed before use.

[0019]

The present invention will be further described with reference to the following examples.

Example 1 100 kg of flour, 2 kg of yeast, yeast food 0.1
kg, 1.2 kg of salt, 0.5 kg of glucose, 1 kg of shortening and 60 kg of water were kneaded in a bread mixer at low speed for 5 minutes, high speed for 5 minutes at a kneading temperature of 28 ° C. to obtain bread dough. 120% of this bread dough at a temperature of 30 ° C and a humidity of 80%
After the first fermentation for a minute, the mixture was put into a "CWC system" (trade name) manufactured by Leon Automatic Co., Ltd., and continuously rolled into a strip shape with a cross roller and an action roller to gradually thin it.
Then, it was passed through a stretcher roll having a roll gap set to 5 mm to obtain a thin strip-shaped material having a thickness of 8 mm. This band-shaped dough is cut into a width of 14 cm and a length of 180 cm, and then curled in a spiral to form a bar-shaped dough. So that it is parallel to the lateral direction of
Moreover, every 3 rolls were housed so that both ends in the longitudinal direction thereof were in contact with the electrode plate arranged on the wall surface in the longitudinal direction of the pan, and the molds were packed, and the second fermentation was carried out at a temperature of 40 ° C. and a humidity of 85% for 60 minutes. Then, a voltage of 200 V was applied to the bread mold to perform energization baking for 20 minutes. The obtained bread block was cooled, allowed to stand overnight, and then crushed, dried and sized to obtain bread crumbs.

Example 2 A strip-shaped dough obtained in the same manner as in Example 1 was cut into a piece having a width of 12 cm and a length of 60 cm, and then curled in a spiral shape to obtain a stick-shaped piece, which was a pan type for roasting and heating (short width 120 mm. × Longitudinal width of 360 mm), every 3 rolls are housed so that the longitudinal direction of the rod-shaped material is parallel to the lateral direction of the bread mold, and both ends of the longitudinal direction are in contact with the wall surface in the longitudinal direction of the bread mold. And mold for 60 minutes at 40 ° C and 85% humidity.
Fermented Next, the bread mold was placed in a tunnel oven and baked at a temperature of 220 ° C. for 30 minutes. The obtained bread block was cooled, allowed to stand overnight, and then crushed, dried and sized to obtain bread crumbs.

Example 3 100 kg of flour, 2 kg of yeast, yeast food 0.1
kg, 1.2 kg of salt, 0.5 kg of glucose, 1 kg of shortening, and 60 kg of water were kneaded in a bread mixer at low speed for 5 minutes and high speed for 5 minutes at a kneading temperature of 26 ° C. to obtain bread dough. The bread dough was first fermented at a temperature of 30 ° C. and a humidity of 80% for 120 minutes. Then in a bread mixer, low speed for 3 minutes,
Re-knead the dough at high speed for 3 minutes, and then use Leon Automatic Co., Ltd.
The product was put into a "CWC system" (trade name) manufactured by Kuraray Co., Ltd. and continuously rolled into a strip shape with a cross roller and an action roller to gradually thin it. Then, the roll gap was passed through a stretcher roll set to 5 mm to obtain a thin strip-shaped material having a thickness of 8 mm. After cutting the band-shaped dough into a width of 14 cm and a length of 180 cm, it is curled into a swirl into a rod-shaped dough, which is then put into a pan type for electric heating (140 mm short width, 450 mm long width).
The rod-shaped dough is packed every 3 rolls so that the longitudinal direction of the dough is parallel to the lateral direction of the bread mold and both ends in the longitudinal direction are in contact with the electrode plate arranged on the wall surface of the bread mold in the longitudinal direction. Then, the second fermentation was performed at a temperature of 40 ° C. and a humidity of 85% for 60 minutes. Then, apply a voltage of 200 V to the pan mold and
Electric current firing was performed for 0 minutes. The obtained bread block was cooled, allowed to stand overnight, and then crushed, dried and sized to obtain bread crumbs.

Example 4 A strip-shaped material obtained in the same manner as in Example 3 was used,
After cutting it to a length of 60 cm, it is curled in a spiral shape to make a rod-shaped dough, and the longitudinal direction of the rod-shaped dough is parallel to the breadth-wise direction of the bread type for roasting and heating bread type (width 120 mm, length width 360 mm). In addition, every 3 rolls are housed and packed so that both ends in the longitudinal direction are in contact with the wall surface in the longitudinal direction of the bread mold, and the temperature is 40 ° C. and the humidity is 85% for 60 minutes.
Fermented Next, the bread mold was put in a tunnel oven and baked at a temperature of 220 ° C. for 30 minutes. The obtained bread block was cooled, allowed to stand overnight, and then crushed, dried and sized to obtain bread crumbs.

Example 5 70 kg flour, 2 kg yeast, 0.1 kg yeast food
And 40 kg of water in a bread mixer at low speed for 2 minutes and high speed at 2
The dough obtained by kneading at a kneading temperature of 24 ° C for 1 minute was subjected to the first fermentation for 240 minutes at a temperature of 27 ° C and a humidity of 80%. Next, add 30 kg of wheat flour, 1.2 kg of salt, 0.5 kg of glucose, 1 kg of shortening and 20 kg of water to this dough, and use a mixer for bread at a low speed for 5 minutes, a high speed for 5 minutes and a kneading temperature of 28 ° C. The mixture was kneaded to obtain a dough. After taking the floor time for 20 minutes, this dough was put into a "CWC system" (trade name) manufactured by Leon Automatic Co., Ltd., and bread crumbs were obtained in the same manner as in Example 1 below.

Example 6 The dough obtained in the same manner as in Example 5 was put on a "CWC system" (trade name) manufactured by Leon Auto Machine Co., Ltd. after a floor time of 20 minutes. Bread crumbs were obtained in the same manner.

Example 7 In Example 1, a thickness of 15 mm obtained by passing through a stretcher roll whose roll gap was changed to 10 mm
Bread crumbs were obtained in the same manner as in Example 1, except that the rod-shaped dough obtained by cutting the strip-shaped dough of 14 cm in width and 100 cm in length and curling it in a spiral shape was packed into a bread mold every 3 rolls.

Example 8 A band-shaped material obtained in the same manner as in Example 1 was 14 cm in width,
After cutting it to a length of 270 cm, it is curled in a spiral shape to make a stick-shaped dough, and it is placed in a bread mold for electric heating (width 140 mm, length 450 mm) so that its longitudinal direction is parallel to the breadth direction of the bread mold. Moreover, bread crumbs were obtained in the same manner as in Example 1 except that two rolls were housed so that both ends in the longitudinal direction were in contact with the electrode plate arranged on the wall surface in the longitudinal direction of the bread mold and the mold was packed.

Example 9 In Example 1, a multi-stage roll for noodles was used in place of the “CWC system” (trade name) manufactured by Leon Automatic Co., Ltd., and the thickness was obtained by passing the final roll with a roll gap set to 5 mm. Bread crumbs were obtained in the same manner as in Example 1 except that a strip-shaped dough having a length of 8 mm was used.

Comparative Example 1 The bread dough after the first fermentation obtained in Example 1 was put into a divider, divided into 450 g of dough, and then rounded with a rounder, followed by bench time for 15 minutes with a puller. I took it. Next, Example 1 was carried out except that shaping was performed with a moulder, and every 12 pieces were packed into U-shaped pans for electric heating.
Bread crumbs were obtained in the same manner as.

Comparative Example 2 In Example 1, the band-shaped material was 45 cm wide and 170 cm long.
After being cut into pieces, it is curled in a spiral shape to form a stick-shaped dough, and the longitudinal direction of the stick-shaped dough is parallel to the longitudinal direction of the bread mold. Bread crumbs were obtained in the same manner as in Example 1 except that only one roll was packed in a bread mold so as to be in contact with the electrode plate.

Test Example Bread crumbs were fried at 180 ° C. for 2 minutes, and evaluated by a five-point method by 10 skilled panelists according to the evaluation criteria shown in Table 1 below. The average values are shown in Table 2.

[0032]

[Table 1]

[0033]

[Table 2]

[0034]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce flake-shaped bread crumbs having many swords (needle-like) and having a soft texture. In particular, according to the present invention, it is possible to obtain the high-quality bread crumbs even if a bread mold having a shorter width than the conventional bread bread is used, so that the productivity is improved, and the production of industrially advantageous bread crumbs can be achieved. It will be possible.

[Brief description of drawings]

FIG. 1 is a schematic view of a conventional bread crumbs manufacturing process.

FIG. 2 is a schematic view of a process for producing bread crumbs of the present invention.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yoshito Ueki 5-3-1 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Seifun Co., Ltd. Food Research Institute

Claims (3)

[Claims] 1. A method for producing bread crumbs from raw materials containing wheat flour, yeast, salt, sugar and water as main components, wherein the dough after the first fermentation in the straight method and the dough or medium after re-kneading in the remixing method. The dough after the final kneading in the seed method is rolled into a band-shaped dough, which is curled in a spiral shape to form a rod-shaped dough, and this rod-shaped dough is then arranged such that its longitudinal direction is parallel to the bread-width short direction. A method for producing bread crumbs, which comprises filling the mold, performing the second fermentation, and then baking, cooling, and crushing by a conventional method. 2. The method for producing bread crumbs according to claim 1, wherein during remixing in the remixing method, a part of auxiliary materials such as salt, fats and oils, sugars, yeast and the like are further added and mixed. 3. The method for producing bread crumbs according to claim 1, wherein the band-shaped dough has a thickness of 3 to 15 mm.