JPH1084853A - Frozen bread suited to heating by microwave oven and its manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the flavor, appearance and restorability of bread the volume of which is reduced after baking and restored by re-heating by a microwave oven after freezing and storing. SOLUTION: The frozen bread the volume of which is reduced after baking and restored by re-heating by a microwave oven uses a dough including not less than 7 pts.wt. oils and fats and not less than 7 pts.wt. sugar with respect to 100 pts.wt. wheat flour and it is baked so as to reduce moisture by not less than 10wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread suitable for microwave heating. More specifically, the present invention relates to a technique for reducing the bulk after baking and restoring the bulk by reheating with a microwave oven after freezing and storage, and relates to a technique for improving the flavor, appearance, and resilience at that time.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
Breads once baked are stored at room temperature, in a refrigerated or frozen state, heated in a store or a restaurant industry store using a microwave oven or the like, and supplied to consumers. The present inventors have worked hard to reduce costs in distribution and storage of bakery products and the like, and have intensively studied to provide bakery products and the like having a taste close to freshly baked at any time in stores, restaurants, and homes. As a result, after manufacturing bakery products etc. once by means such as baking, reduce the bulk, after storage, paying attention to the technology of restoring the bulk by reheating, with a porous hydrous wheat flour food reduced in bulk after heat treatment Then, the invention relating to the porous hydrated flour food having the characteristic of being restored in bulk by reheating was completed, and a patent application was filed (PCT / JP96 / 630). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture, flavor and appearance.

[0003]

Means for Solving the Problems Accordingly, the present inventors have:
As a result of intensive studies aimed at improving the texture, flavor, etc., and the resilience of the compressed reconstituted bread, it was found that it is extremely effective to make the amount of water loss before and after baking a specific range. The present invention has been completed. That is, the present invention comprises baking a dough containing at least 7 parts by weight of fat and oil and at least 7 parts by weight of sugar based on 100 parts by weight of flour,
A bread in which the amount of water loss before and after baking is 10% by weight or more, which is a frozen bread with reduced bulk, characterized in that the bread is restored by heating in a microwave oven.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. When baking dough, the amount of decrease in moisture before and after baking (hereinafter, sometimes referred to as burn-out rate) varies depending on the oven temperature and baking time. Increasing the oven temperature and lengthening the baking time increases the burn-out rate, but makes the bread surface easier to burn. Therefore, it is effective to lower the oven temperature and lengthen the baking time in order to make the bread surface have an appropriate baking color and to increase the burnout rate. In addition, the moisture content of the dough and the weight of the dough after the division are also affected. For example, in a general butter roll manufacturing method, 40
g of the dough is baked at 200 to 210 ° C. for 10 to 12 minutes, at which time the burnout rate is 8 to 9% by weight. In order to make the burnout rate of this butter roll 10% by weight or more, it is necessary to bake at a baking temperature of 200 ° C. or less, preferably about 180 ° C., until an appropriate baking color is obtained. In other words, it is important to set the oven conditions according to the composition of the bread dough and the size of the bread so that the baking color on the bread surface does not become too dark or burnt strongly and the baking loss rate of the bread is increased. It is. On the other hand, some breads, such as Pullman, are baked after putting the dough in a baking mold, but in such breads, the baking of the portion that was in contact with the baking mold at the time of baking progressed, and The surface, the so-called crust, becomes hard. In such bread, if the burn-out rate is increased to 10% by weight or more, the curing of the crust part progresses, and the compression process of reducing the bread volume causes cracks on the surface, resulting in a commercial value in terms of appearance. Be impaired. Therefore, the present invention
It is very effective when applied to bread that is baked in a state where the dough is placed directly on a top plate without baking into a mold, for example, bread such as confectionery bread and butter roll. In addition, in a bread generally referred to as a lean mixture, which contains only a small amount of fats and oils and sugar, for example, a French bread made of only flour, yeast, salt, water and only a few additives (vitamin C, malt, etc.) Long firing time,
The burn-out rate is 10% by weight or more. In this case, too, the hardening of the crust part progresses, and in the compression process to reduce the bread volume,
Cracking of the surface occurs, which impairs the commercial value in terms of appearance. From this point, in the present invention, it is effective to contain a certain amount of fats and oils and sugars. Specifically, the present invention is applied to those containing 7 parts by weight or more of fats and oils and 7 parts by weight or more of sugars per 100 parts by weight of flour. You. Although the detailed mechanism of the improvement in the restoration property when the compressed and frozen bread is restored by heating in a microwave oven by increasing the burnout rate is not clear, the burnout rate is low. This is because the starch in the bread is not sufficiently gelatinized and causes tissue binding during compression, and protein gel formation is not sufficient and the whole bread tissue is weakened. By increasing the rate of decrease, gelatinization of starch and gel formation of protein proceed sufficiently,
It is assumed that the organization is sufficient for compression and revival.

[0005] Bread as used in the present invention refers to a material for producing bread, such as flour as a main ingredient, yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, oil in oil). Water-based emulsified composition, oil-in-water emulsified composition, etc.), water (kneading water), dairy products, salt, saccharides, etc., and if necessary, a hydrophilic emulsifier,
One or two or more of seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, chemical swelling agents, flavors, etc. are added, kneaded and baked through a fermentation process. . Of course, bread filled with filling or the like is also included in the bread referred to in the present invention. As described above, the bread targeted by the present invention contains 7 parts by weight or more of fats and oils (generally 30 parts by weight or less) and 7 parts by weight or more of sugar (generally 30 parts by weight or less) based on 100 parts by weight of flour. Bread, such as butter roll, obtained by baking the contained dough.

Hereinafter, the form of the compression pan will be described more specifically. In the case of a compressed bread, as a first step, a heat treatment, that is, a step of reducing the bulk of baked or semi-baked bread is performed. Here, the reduction rate of the bulk cannot be uniformly defined by the type of the breads, that is, the balance between the internal space volume and the restoring force. 0.1-0.9, preferably 0.2-0.5
(Volume ratio). Specific means for the step of reducing the bulk of breads include mechanical compression and the like,
Specific examples include pressurization and compression by a press machine, and compression by sealing in a flexible packaging material and depressurizing the inside (vacuum packing method). In the present invention, a step of packaging the food may be included before or after the step of reducing the bulk of the heat-treated bread. This packaging process is
Although it is carried out by a conventional technique, according to the vacuum compression packaging as described above, packaging is possible at the same time as compression, which is particularly preferable. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. In the present invention, it is preferable to provide a step of freezing or refrigerating the breads after or simultaneously with the step of reducing the bulk of the heat-treated breads. This makes it possible to store the bread with reduced bulk in the form as it is, and also has excellent preservability. However, bread may be stored and stored at room temperature. Recently, various techniques for distribution at normal temperature have been developed and can be used. Distribution storage at room temperature is inferior to freezing and refrigeration in terms of preservation, but since a cooling device is unnecessary,
Distribution costs can be reduced. Next, the breads whose bulk has been reduced are placed in a distribution process such as preservation and transportation if necessary, and are reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. Also, it may be by other heating, but by microwave oven,
It is preferable in terms of convenience and the like. In carrying out the method for producing compressed breads of the present invention, the following embodiments are specifically conceivable, but all of them are included in the essential points of the present invention. For example, a manufacturer of bread or the like performs a step of reducing the bulk of the heat-treated bread in the first step (hereinafter, referred to as the first step of the present application), and restores the bulk of the bread after the first step by reheating. When a store such as a convenience store performs the step of performing the first step (hereinafter referred to as the second step of the present application), the first step of the present application is performed.
When the manufacturer of bread or the like performs the process and the manufacturer of bread or the like also performs the second process of the present application, the manufacturer of bread or the like performs the first process of the present application and the consumer performs the second process of the present application at home or at work. If you do. Here, the restoration ratio of the bulk by the reheating treatment is 0.5 to 2, preferably 0.8 to 1 after the heating treatment.
２2 (volume ratio).

[0007]

As described above, according to the technique of the present invention, bakery products can be distributed and stored in a state where the bulk of the bakery products is reduced. It is possible to efficiently produce and provide breads having a taste close to freshly baked at any time in stores, restaurants, and homes. In addition, in the present invention, since the compressive recovery of bread can be improved without adding special ingredients and additives to normal bread, bread having the same flavor and texture as normal bread can be obtained. .

[0008]

The present invention will be described in more detail with reference to the following examples (including comparative examples). However, the present invention is not limited to the following examples. In addition, the unit of the compounding amount in an Example is all gram (g) unless there is particular notice. Example 1 A roll bread was manufactured by a direct kneading method, and the bread was evaluated. Using a vertical mixer (Kant-Mixer, using 10 court balls) and hooks, 1000 g of raw material [Strong flour (Kamelia, Nisshin Flour Milling Co., Ltd.), 20 g of yeast (Oriental Yeast Co., Ltd., Oriental Yeast), 20 g of yeast Food (1 g of Oriental Yeast Co., Ltd., C Oriental Food), sugar 80 g, salt 18 g, skim milk powder 30 g, water 6
After putting 00g in a bowl and kneading the mixture for 4 minutes at low speed and 3 minutes at medium and high speed, add 100g of fats and oils (New Econa V, manufactured by Kao Corporation) and knead at 2 minutes at low speed and 3 minutes at medium and high speed. The mixture was kneaded until a good condition was obtained to obtain a dough. The kneading time by the last high speed was 3 minutes. The target dough temperature at this time was about 27.5 ° C. Next, temperature 27.5 ° C, relative humidity 80
% Fermentation for 40 minutes. Divide 40g each, take the bench time for 15 minutes, mold properly with a moulder, take the air time in the air oven at a temperature of 37.5 ° C and 85% relative humidity for 50 minutes, and bake it in an oven at 180 ° C for 15 minutes,
I got a roll. The specific volume of the obtained roll bread is 5.0
cm ³ / g. The burnout rate of the bread was 12%.
The volume of the bread was measured by a rapeseed substitution method, and the burn-out rate was obtained by measuring the weight before and after the firing, and was obtained from the following equation.

[0009]

(Equation 1)

The obtained roll pan is sandwiched between compression press plates and compression-molded in 15 seconds until the specific volume becomes 2.0 cm ³ / g.
In that state, it was rapidly frozen to -20 ° C. Next, the compression-molded roll pan was opened from the press plate, introduced into a packaging film, sealed with nitrogen gas, and sealed. After storing this roll bread in a freezer for one month, it was taken out and heated in a microwave oven (500 W) for 60 seconds. The bread expanded and revived to a specific volume of 4.9 cm ³ / g. It returned to an equivalent shape.

Comparative Example 1 A roll bread was obtained in the same manner as in Example 1 except that the firing conditions were 220 ° C. and 8 minutes. The specific volume of the obtained roll bread was 4.9 cm ³ / g, and the burn-out rate was 8.0%. Then, it was compressed and frozen in the same manner as in Example 1, stored in a freezer for one month, taken out and heated in a microwave oven for 45 seconds. The bread did not expand sufficiently, and the specific volume was 3.7 cm ³ / g. Yes,
The shape was crushed compared to before compression.

Claims (1)

[Claims] 1. A bread made by baking a dough containing at least 7 parts by weight of fat and oil and at least 7 parts by weight of sugar based on 100 parts by weight of flour, wherein the amount of water loss before and after baking is 10% by weight or more. A frozen bread with reduced bulk, characterized in that the bulk is restored by microwave heating. 1. A dough containing at least 7 parts by weight of fat and oil and at least 7 parts by weight of sugar based on 100 parts by weight of flour is baked so that the amount of water loss before and after baking becomes 10% by weight or more,
Next, a method for producing a frozen bread having a feature of reducing the bulk and restoring the bulk by heating in a microwave oven.