JPS5860930A - Defreezing of frozen bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to a method for defrosting frozen bread.

Conventionally, various methods have been adopted to provide delicious bread to consumers. For example, you can bake bread in small quantities at home and sell it to consumers in a short period of time; you can freeze unbaked bread dough and then bake the required amount as needed and sell it; you can freeze baked bread, store it, and sell it. Sometimes, there are methods to decompress the file. All of these methods have advantages and disadvantages, but among them, one that can be implemented on an industrial scale is a method of freezing bread after baking, thawing it, and immediately selling it. However, this method has the disadvantage that the quality of the frozen bread deteriorates when it is thawed.

Conventional methods for thawing frozen bread include methods such as dry heat treatment or a combination of moist heat treatment, but in either case, one or two types of thawing methods are used.
It was a combination of different types of defrosting means.

As a result of various studies to solve these conventional drawbacks, the present inventors have completed the present invention by discovering that the object of the present invention can be achieved by combining decompression means in a specific order. reached.

That is, the present invention provides a first step of dry heat treating frozen bread at 120 to 240C, a humidity of 80% or more, and 120 to 240C.
Frozen bread characterized by being subjected to a heat treatment consisting of a second step of moist heat treatment under conditions of 240°C, a third step of high frequency treatment with microwaves, and a fourth step of dry heat treatment at 120 to 240°C. This is the thawing method.

Next, the present invention will be specifically explained.

In the method of the present invention, the first step (7 and 120
/ in the thaw ridge by dry heat treatment at ~240℃
This prevents wrinkles from forming on the surface of the bulge. Therefore, even if a heating means such as moist heat treatment or high frequency treatment is employed in the first step, the object of the present invention cannot be achieved.

If the dry heat treatment temperature is lower than 120° C., the heating time becomes long, and the flavor of the bread evaporates and the unique flavor of the bread is lost, and the bread itself has a chewy texture. Furthermore, if the processing temperature exceeds 240°C, the surface of the bread will become burnt and the commercial value will be significantly reduced.

The second step, moist heat treatment, has a humidity of 85 degrees or higher and a temperature of 120 to 20 degrees.
It is preferable to carry out under the condition of 40°C.

This moist heat treatment can be carried out using high-pressure steam, but industrially preferred is a heating method in which water is dripped onto a heating plate of an oven to generate steam and maintain a high humidity state.

The purpose of this moist heat treatment is to thaw the portions of the bread that were not thawed in the dry heat treatment in the first step, and to add moisture to the entire bread.

The purpose of the high frequency treatment in the third step is to more completely defrost the bread that was almost thawed in the second step. When this high frequency treatment is performed, the texture of the bread (generally the elasticity of the bread is strong) is significantly reduced, but as in the present invention, the high frequency treatment is effectively performed by melting the ice crystals of the bread in the above two steps. The processing time can also be shortened, and the increase in elasticity, which is a drawback of the conventional method, can also be suppressed.

The dry heat treatment in the fourth step is to adjust the moisture content of the bread obtained by the high frequency treatment, and this treatment makes the surface of the bread feel hard, and the baked clay gives it a fresh feel. It is.

The temperature of this dry heat treatment is 120 to 24, the same as in the first step.
A range of 0C is preferred.

The heat treatment in each of the above steps may be performed in separate devices, but from the viewpoint of workability, it is preferable to perform the heat treatment in one device equipped with these heat treatment means.

Next, Examples will be given to further specifically explain the present invention, but the present invention is not limited to the following Examples.

Example 1 Preparation of Wan4-7 100 parts by weight of wheat flour, 2 parts by weight of yeast, yeast 7-
A one loaf was baked under the following manufacturing conditions using raw materials consisting of 0.1 part by weight of salt, 1 part by weight of double salt, 5 parts by weight of sugar, 5 parts by weight of shortening, 3 parts by weight of powdered milk, and 65 parts by weight of water.

Manufacturing conditions Mixing time Low speed 2 minutes, medium speed 9 minutes, high speed 2 minutes Top temperature 26℃ 1st fermentation 80 minutes (after fermentation / (putting in) 2nd fermentation 30 minutes Division weight 450f Bench time 20 minutes Incubation time 40 Minutes (temperature 38℃, humidity 85%) Baking time 25 minutes (210℃) Freeze the loaf baked as described above in a deep freezer at -30℃ while the surface temperature is 70℃ or higher.
[
Epidermal temperature 57.4°C (thawing rate 69.596)). Next, water was dripped onto the heated iron plate in the oven to humidify it (humidity was 90%).
h) Heated at the same temperature for 2 minutes under the following conditions [skin temperature 69
1°C (thawing rate 7 & 5 J)). Subsequently, microwaves of 2450 MHz were irradiated for 150 seconds from a high frequency device installed in the oven (center temperature of the bread was 2.5° C.).

After high frequency treatment, keep the oven at 170℃ for 2
It was thawed by heating for a minute (skin temperature 71.1°C, center temperature 553°C).

The thawed one-loaf obtained as described above has a wrinkled cortex, a soft and moist texture on the inside, a melt-in-your-mouth texture, a good flavor, and is similar to freshly baked bread. It was comparable to that of

Example 2 Preparation of putter roll 100 parts by weight of wheat flour, 3 parts by weight of yeast, 1 part by weight of yeast food α, 1.7 parts by weight of salt, 12 parts by weight of sugar, 5 parts by weight of milk powder, 15 parts by weight of margarine, 15 parts by weight of whole eggs. A butter roll was baked under the following manufacturing conditions using raw materials consisting of 50 parts by weight of water and 50 parts by weight of water.

Manufacturing conditions Mixing time Low speed 2 minutes, medium speed 11 minutes, high speed 1 minute 3
0 seconds Kneading temperature 27℃ 1st fermentation 90 minutes (punch after fermentation) 2nd fermentation 20 minutes Division weight 409 Bench time 20 minutes Incubation time 45 minutes (temperature 38℃, humidity 85℃) Baking time 12 minutes ( (220°C) The putter roll baked as described above was frozen in a deep freezer at -50°C while the surface temperature was above 70°C and stored for 14 days. Next, the putter roll (material temperature -192°C) taken out from the deep freezer was heated in a dry heat oven at an ambient temperature of 170°C for 3 minutes (skin temperature 552°C (thawing rate 59.7%)).

Next, water was dropped onto a heated iron plate in an oven (within 0.2475 sw) and heated at the same temperature for 1 minute under humidified (humidity 80%) conditions [skin temperature 54.7°C (thawing rate 750-)]
]. 245 from the high frequency device installed in the oven
Microwaves of 0 MHz were irradiated for 20 seconds (center temperature 3α4°C). After the high frequency treatment, the oven was held at 170°C and heated for 1 minute to thaw (skin temperature 72°C, center temperature 50.3°C).

The thawed putter roll obtained as described above has a firm skin, a soft and moist inner layer, a melt-in-your-mouth texture, and a good flavor. It was comparable to J.

Example 3 Preparation of Pattar, 100 parts by weight of wheat flour, 0.8 parts by weight of dry yeast,
Pattar was baked under the following manufacturing conditions using raw materials consisting of 010 ppm of vitamins, 3 parts by weight of malt syrup α, 2 parts by weight of common salt, and 63 parts by weight of water.

Manufacturing conditions Mixing time Low speed 2 minutes, medium speed 7 minutes Temperature 24
℃ 1st fermentation 120 minutes (add punch after fermentation)
Second fermentation: 60 minutes Divided weight: 350f Bench time: 20 minutes Incubation time: 70 minutes (temperature: 30℃, humidity: 75%) Baking time: 30 minutes (using steam at 230℃) It was frozen in a deep freezer at -30°C while the temperature was above 70°C and stored for 14 days. Next, I took out the tar (temperature -
197℃) in a dry heat open air temperature of 170"C.
Heat for minutes [skin temperature 60.2℃ (thawing rate 657%)]
)]. Next, water was dropped onto a heated iron plate in an open space ([12,475 m') and heated at the same temperature for 2 minutes under humidified (95% humidity) conditions [skin temperature 62.6°C (thawing rate 76.0°C).
5%)].

Subsequently, 2450 MHz microwave was irradiated for 90 seconds from a high frequency device installed in the open (center temperature 5
0.4℃). After processing with high frequency, open further to 170
The sample was thawed by heating for 2 minutes at a temperature of 75.7°C (skin temperature: 75.7°C, center temperature: 54.1°C).

The thawed metal obtained in the above manner has a firm cortex, a soft inner layer, a texture that melts in the mouth, and a good flavor, compared to freshly baked Nogun. It was comparable.

Example 4 Preparation of hard rolls Using raw materials consisting of 100 parts by weight of wheat flour, 3 parts by weight of yeast, 2 parts by weight of salt, 2.5 parts by weight of powdered milk, 1 part by weight, 2 parts by weight of shortening, 0.45 parts by weight of malt syrup and 65 parts by weight of water. A hard roll was fired under the following manufacturing conditions.

Manufacturing conditions Mixing time Low speed 2 minutes, medium speed 7 minutes Kneading temperature 27
°C 1st fermentation 60 minutes (punch after fermentation) 2nd fermentation 30 minutes Division weight 150f Bench time 20 minutes Incubation time 45 minutes (temperature 27℃, humidity 75L) Baking time 20 minutes (220℃) As above. The baked hard rolls were frozen in a deep freezer at -30°C while the surface temperature was 70°C or higher and stored for 14 days. Next, the hard roll (material temperature -21.1C) taken out from the deep freezer was heated to an ambient temperature of 170℃.
Heated in a dry heat oven for 4 minutes [front and back temperature 51.2℃]
(Decompression rate 62.1) J0 then open (capacity a247
Water was dropped onto a 5m5 heating iron plate and heated at the same temperature for 1 minute under humidified conditions (humidity 90 degrees) [skin temperature 57.2
°C (thawing rate 70.9%)). Subsequently, it was placed in the open and irradiated with 2450 MHz microwave for 80 seconds from a 'FC high frequency device (center temperature 52.7°C). After the high frequency treatment, the open was further held at 170°C and heated for 2 minutes to thaw (skin temperature 71.7°C, center temperature 5 & 3
℃).

The hard roll obtained as described above tends to have a sticky crust9, has a soft and moist texture, melts in the mouth well, and has a good flavor, and is suitable for freshly baked bread. It was comparable to that of

Example 5 One loaf baked and frozen in the same manner as in Example 1 (product temperature -2
1.2°C) and heated in a dry heat oven (capacity 0.2475 m5) at an ambient temperature of 120°C for 10 minutes (skin temperature 55.3°C (thawing rate 6.7.7ts)). Next, water was dripped onto the heated iron plate inside the open space and humidified (humidity: 90 degrees).
Heated at the same temperature for 2 minutes under the following conditions [skin temperature 67.9°C]
(Thaw rate 7a5 excellent)). Continued to transmit 150 MHz of 2450 MHz microwaves from the high frequency equipment installed in the open.
After irradiation for seconds (center temperature of 27.5°C), the open plate was further held at 120°C and heated for 5 minutes to thaw (skin temperature of 72.5°C, center temperature of 5.6°C).
℃).

The thawed one loaf obtained as described above has a firm crust, a soft inner layer, a texture that melts in the mouth, and a good flavor, which is inferior to freshly baked bread. It was something that didn't exist.

Example 6 One-mouth “-fu” (product temperature-) baked and frozen in the same manner as in Example 1
21.2°C) was heated for 6 minutes in a dry heat oven (capacity 0.2475 m') at an ambient temperature of 240°C [skin temperature 61.
．． 3°C (thawing rate 67.3%). Next, water was dripped onto a heated iron plate in the open, and heated at the same temperature for 2 minutes under humidified (90% humidity) conditions (skin temperature 70.1°C (thawing rate 71.6%)).Subsequently placed in an oven. 150 MHz of 2450 MHz microwave from high frequency equipment
It was irradiated for seconds (center temperature of bread 25.5°C). After the high frequency treatment, the oven was held at 240°C and heated for 1 minute to thaw (skin temperature 796°C, center temperature 51°C).
6℃).

The thawed one loaf obtained as described above has a firm crust, a soft and chewy inner layer, a texture that melts in the mouth, and a good flavor. It was comparable to bread.

Example 7 One loaf baked and frozen in the same manner as in Example 1 (product temperature -2
1.2°C) was heated for 8 minutes in a dry heat oven (capacity 0.2475 m') at an ambient temperature of 170°C [skin temperature 57.
1°C (thawing rate 69.7 degrees)]. Next, water was dropped onto a heated iron plate in an oven and heated at the same temperature for 2 minutes under humidified (90% humidity) conditions [skin temperature 695°C (thawing rate 74.
5%)]. Subsequently, microwaves of 2450 MHz were irradiated for 150 seconds from a high frequency device installed in the oven (center temperature of the bread was 2 to 7 degrees Celsius). After the high frequency treatment, the oven was held at 170 degrees Celsius and heated for 2 minutes to thaw the bread. epidermal temperature 752°C, core temperature 54.2°C).

The thawed loaf obtained in the above manner has a firm texture in the cortex, and a soft and moist texture in the inner layer.
The texture was good and melted in the mouth, the flavor was good, and it was comparable to freshly baked bread.

Example 8 One loaf (product temperature -21.2°C) baked and frozen in the same manner as in Example 1 was placed in a dry heat oven at an ambient temperature of 170°C (
(capacity 0.2475 m') for 8 minutes [skin temperature 57.5°C (thawing rate 70.4%)]. Next, water was dripped onto a heated iron plate in the open and heated at the same temperature for 2 minutes under humidified conditions (humidity 90 degrees) [Skin temperature 69.8°C (thawing rate 7s, 1*): I. Subsequently, microwaves of 2,450 MHz were irradiated for 150 seconds from a high-frequency device installed in the oven (center temperature of the signature was 29.8°C). After the high-frequency treatment, the oven was held at 170°C and heated for 2 minutes to thaw. (epidermal temperature 75.2°C, core temperature 54.0°C)
2℃).

The thawed loaf obtained as described above has a firm skin, a soft and moist texture, a melt-in-your-mouth texture, and a good flavor, making it perfect for freshly baked bread. It was comparable in comparison.

Next, cases in which the order of operations in the method of the present invention is changed and cases in which the operations are omitted will be shown below as comparative examples.

Comparative Example 1 One loaf prepared and frozen in Example 1 (product temperature -21.2℃
) at an ambient temperature of 170℃ (capacity A247
5 m') for 8 minutes. Next, water was dropped onto a heated iron plate in the oven and heated at the same temperature for 2 minutes under this humidified (humidity 90%) condition [skin temperature 6a7°C (thawing rate 62.9
%)]. Then, the mixture was heated in an open oven at 170° C. for 2 hours (skin temperature 71.8° C. (thawing rate 8 aMf)). Subsequently, 2450 MHz microwaves were irradiated for 150 seconds from a high-frequency device installed in the open to thaw (skin temperature 79.2°C, center temperature 55.6°C).

The thawed loaf obtained in the above manner does not have any texture on the cortex.

Comparative Example 2 One loaf prepared and frozen in Example 1 (product temperature -21.2℃
) at an ambient temperature of 170℃ (capacity fO-24
75 m3) for 8 minutes. Next, a 2450 MHz microwave was transmitted from a high frequency device installed in the open.
It was irradiated for 50 seconds (center temperature 3°C). Furthermore, water was dropped onto a heated iron plate held at 170°C in a nine-oven oven, and heated for 2 minutes under this humidified (humidity 90%) condition (skin temperature 7
3.0'C, center temperature 18°C).

Then, it was thawed by heating for 2 minutes in an open oven heated to 170C (skin temperature 7a5C, center temperature 495C).

The thawed one-loaf obtained as described above lacks a firm texture, has a chewy texture, and does not melt well in the mouth.

Comparative Example 3 One loaf prepared and frozen in Example 1 (item temperature -21.2
℃) was heated for 10 minutes in a dry heat open air temperature of 170°C (skin temperature: 64.5°C (thawing rate: 611I)). Next, water was dropped onto an open heated iron plate, and the sample was heated for 15 minutes under humidified (humidity 90-) conditions to thaw (skin temperature 95°C, center temperature 25°C).

The thawed one loaf obtained as described above had no firmness in the cortex, and the crust could not be hard just after baking.

Comparative Example 4 One loaf prepared and frozen in Example 1 (product temperature -21.2℃
) was heated for 30 minutes in a dry heat insulator (constant temperature bath) at an ambient temperature of 70°C (center temperature 5°C).

Next, it was humidified in a heat insulator (constant temperature bath) and heated for 5 minutes under this humidified condition (center temperature 22° C.). Further, it was thawed by heating for 8 minutes in a heat insulator (constant temperature bath) at an ambient temperature of 70°C (center temperature: 45°C).

The thawed one-loaf obtained as described above is poor in flavor, especially aroma, and has a soft crust, and a hard crust immediately after baking cannot be obtained.

Patent applicant: Nisshin Seifun Co., Ltd.

Claims (1)

[Claims] The first step is dry heat treatment of the frozen bread at 120 to 240°C, the second step is wet heat treatment under conditions of humidity 8 (11 or higher and 120 to 240°C), and the third step is high frequency treatment at 120 to 120 degrees Celsius. A method for thawing frozen bread, characterized by subjecting it to a heat treatment consisting of a fourth step of dry heat treatment at ~240°C.