201200024 六、發明說明： 【發明所屬之技術領域】 本發明關於一種將醒發後之麵包麵團冷凍而保存之醒 發完成之冷凍麵包麵團之製造方法'該製造方法所製造之 醒發完成之冷凍麵包麵團、及由此醒發完成之冷凍麵包麵 團所得之麵包。 【先前技術】 以往，已知有將麵包麵團加以冷凍保存，並於必要時 將必要之份量的冷凉·麵包麵團加以解;東並烘培，藉此可方 便地食用烘焙完成之麵包之技術。就此種冷康麵包麵團之 製法而言，例如圆麵團冷；東法、成形冷减法、板麵團冷康. 法、或醒發完成之冷凍法等。該等之中，尤其是醒發完成 之冷凍法是將醒發後的麵團加以冷凍保存，故麵包麵團的 解凍後無需施以醒發處理，作業性佳此點方面優異。然而， 所成形之麵包麵團僅經醒發處理再經冷康之醒發完成之冷 床麵包麵團在醒發步驟及冷减步驟中，因發酵所生之二氧 化碳氣體會易於從麵團表面釋出，故會產生當麵包麵團經 烘焙時的膨脹狀態即所謂「爐内膨脹」小且堅實厚重的麵 包。 因此’本發明人係如專利文獻1所記載，提出了以下 製造方法.將麵包麵團原材料及一般飲用水加以混捏以獲 得麵包麵團，將此麵包麵團成形為較具有厚度之特定形狀 以做成成形麵包麵團’所得之成形麵包麵團之表面係形成 有蛋白質皮膜或油脂皮膜以覆蓋成形麵包麵團之表面，表 4 201200024 面被覆後之成形麵包麵團經醒發處理，所得之醒發完成之 麵包麵團再經冷珠，這樣的用以獲得醒發完成之冷凍麵包 麵團之製造方法。藉由該製造方法，使得成形麵包麵團表 面由蛋白質之皮膜或油脂之皮膜所被覆，故在醒發步驟處 理與冷凍步驟處理之時，使麵包麵團中的二氧化碳氣體不 從麵團表面散出。 專利文獻1 :日本特開2007-86號公報 【發明内容】 然而’專利文獻1記载之醒發完成之冷凍麵包麵團， 係將因為醒發處理之結束而麵團體積有些許變大之麵包麵 團加以冷珠所得者’故在冷凍麵包麵團之儲藏及運送之際 所占之空間無法充分地縮小。對應於此而冷凍保存及運送 之費用便提尚’造成物流成本整體之高漲。又，過去都是 在麵包烘烤之際，利用微波爐進行之微波加熱、常溫放置 等手法來將冷凍麵包麵團加以解凍，故花費勞力與時間。 且有時會因解凍方法、解凍條件造成烘焙完成之麵包的風 味或口感有不佳的情況，例如微波爐之生肉用解凍過程、 生魚片用解凍過程等之特殊解凍條件下進行解凍的情況 時，會發生以下不良情況：無法獲得具有本來所欲之風味 或口感的麵包。 又，利用專利文獻！之製造方法可形成扁平之醒發完 成之冷凍麵包麵團，因而可謀求保管時或物流時之省空間 化等。然而，用以獲得烘焙完成後之麵包厚度（高度）較大者 (例如由曰本最先製作之所謂波羅麵包等）而製造之扁平醒 201200024 發完成之冷滚麵包麵團即使經過供培，亦無法使之如一般 的波羅麵包般高度膨鬆。上述之波羅麵包係於麵包麵團上 載有甜餅乾（biscuit)麵團或甜餅（c〇〇kie)麵團再經烘焙而成 之麵包，高度膨鬆者被認為是較好吃。 本發明有雲於上述以往之問題點，目的在於提供一種 可烘培出外觀、口感、風味等優異之麵包，且可極力縮小 儲藏二間及運送空間以謀求物流成本之低減之醒發完成之 冷凍麵包麵團。 為了達成上述目的，本發明者反覆進行了大量試驗， 對於可食用之材料進行各種探討，結果發現可使用作為麵 包材料且會帶來特別效果之水，而完成了本發明。亦即， 本發明提供-種醒發完成之冷减麵包麵團之製造方法，係 具備以下步驟： h 將從碳酸氫鹽泉湧出之礦泉水與麵包麵團原材料加以 混捏以獲得麵包麵團之混捏步驟、 將該混捏步驟中所得之麵包麵團成形為特定形狀以獲 得成形麵包麵團之成形步驟、 於該成形步驟中所得之成形麵包麵團表面形成蛋白質 之皮膜或油脂之皮臈將成形麵包麵團表面加以被覆之 形成步驟、 ~ 對該皮膜形成步驟中表面經被覆後之成形麵包麵團進 行醒發處理之醒發步驟、 將該醒發步驟中所得之醒發完成之麵包麵團加以冷凍 之冷凍步驟。 7 / 6 201200024 又’係將成形步驟中戶斤；a +阳 亍之成形麵包麵團形成為厚谇 5mm以上、10mm以下。 勹与度 而，本發明之醒發完成之冷凍麵包麵團係 成之製造方法所製造。 上达各構 述各醒發完成之冷凍麵 成之冷凍麵包麵團加以 進而，本發明之麵包係將由上 包麵團之製造方法所製造之醒發完 烘焙所得❶ 本發明之醒發完成之冷來麵包麵團之製造方法，係於 混捏步驟中使用含大量碳酸之碳酸氫鹽泉之礦表水。於此 情況時’混練至麵包麵團之礦泉水中的碳酸會以碳酸離子 或碳酸氫離子的形態被鈉離子、鈣離子、鎂離子捕捉而變 得不易游離。因此，礦泉水中之碳酸不易從麵包麵團散出。 另山-方面’因麵包烘焙時之加熱，碳酸離子會游離、或是 碳酸氫鹽離子會分解，碳酸會從礦泉水氣體化而發散。因 此從礦泉水所生之二氧化碳氣體、與醒發時因發酵而產生 而被封在皮膜内之二氧化碳氣體會於麵包烘焙時結合，故 爐内膨脹（oven spring)變得非常地大。因此’可獲得體積、 w度小之醒發完成之冷凍麵包麵團，於烘焙時則大幅膨 脹，外觀、口感、風味等優異之麵包。其結果，可謀求保 官時、物流時之省空間化、輕量化造成之運搬成本削減。 又，成形步驟中所得之成形麵包麵團之厚度為5mm以 上、l〇mm以下，因為是較通常來得薄之成形麵包麵團，故 烘焙時可充分地加熱到達麵包麵團之内部。因此，可無需 經過解凍步驟，即可以冷凍狀態直接烘焙。因此，可更高 201200024 作業性地提供一種可烤出肌理細緻、外觀、口感、風味等 優異之麵包醒發完成之冷康麵包麵團。 【實施方式】 接著’說明本發明之實施形態。而以下所述之實施形 態僅為使本發明具體化者，並非用以限定本發明之技術範 圍。 本實施形態之醒發完成之冷凍麵包麵團之製造方法具 備以下步驟：將從碳酸氫鹽泉湧出之礦泉水與麵包麵團原 材料加以混捏以獲得麵包麵團之混捏步驟、將該混捏步驟 中所得之麵包麵團成形為特定形狀以獲得成形麵包麵團之 成形步驟 '於該成形步驟中所得之成形麵包麵團表面形成 蛋白質之皮膜或油脂之皮膜將成形麵包麵團表面加以被覆 之皮膜形成步驟、對該皮膜形成步驟中表面經被覆後之成 形麵包麵團進行醒發處理之醒發步驟 '將該醒發步驟中所 得之醒發完成之麵包麵團加以冷;東之冷康步驟。 該製造方法中所使用之麵包麵團原材料並不對其之種 類、配合比例等特別地限制，依麵包的種類等，可由麵粉、 麵包酵母、脫脂奶粉、砂糖、鹽、黃乳油、人造奶油、蛋 等所構成之麵包麵團原材料經適當調製使用。 原材料之中，關於麵包酵母，可使用上述之一般使用 之麵包酵母，由於麵包麵團經冷凍保存時，麵包酵母不會 死滅此一優點，故使用白神小玉酵母（以cc/α cereWhae)等具有耐冷凍性之麵包酵母較佳。此白神小玉酵 母為日本國之白神山地所分取之酵母，有著極優異之耐冷 8 201200024 凍性。藉由使用此種具有耐冷凍性之麵包酵母，冷凍之際 麵包酵母不會死滅，故烤好時可產生充足的爐内膨脹。 又，麵包麵團之調製所使用之水係使用從碳酸氫鹽泉 湧出之礦泉水即碳酸氫鹽泉水。此碳酸氫鹽泉水例如有鈉 :碳酸氫鹽泉水、鈣一碳酸氫鹽泉水、鎂—碳酸氫鹽泉水 等。又，即使是鈉一氯化物泉水（所謂之食鹽泉水），只要是 每試料之碳酸氫鈉之含量為34〇mg以上者，即定義為 相當於本發明所稱之碳酸氫鹽泉水。 依據日本國厚生勞動省之礦泉分析法指南，所謂礦泉 水係指從泉源採取之泉水，將湧出時之溫度為25它以上者 稱為溫:泉水’未滿饥者稱為冷泉水。再者，.只要於試料 ^中溶存物質總量1〇〇〇呵以上、游離二氧化碳為25〇mg 以上、碳酸氫納為340mg以上、其他數個條件之中，滿足 至少1個條件，即認為相當於礦泉水。 該碳酸氫鹽襄水所含之納、約、鎮具有先將碳酸以碳 酸：子、碳酸氫離子之形態捕捉之作用。因此，只要是烘 培剛為止之較低溫條件下，就不會發生礦泉水中的碳酸會 游離散出的情況。又’鈉、鈣、或鎂之碳酸氫鹽之鹼性低， 因此含該等碳酸氣鹽之食品材料可安心食 食品材料具有會Φ 4 θ^ °系寻 和月西义使月活化之功效，亦為本發明中 極大優點。 順帶-提’例如從曰本國之長湯溫泉 化碳泉水（所謂今Α才令J U之一乳 吊J、且一氧化石反氣體僅溶解於水，故若 201200024 周圍溫度些許上昇，則二氧化碳氣體會易於從二氧化碳泉 2逸散出來。因此，即使嘗試使用二氧化碳泉水來調製麵 包麵團，但仍會因各步驟、靜置時間處理、基本醒麵時間 2理時之周圍條件造成二氧化碳氣體從麵包麵團之表面散 。亦：’二氧化碳泉水之使用對於烘培時之爐内膨脹並 無任何幫助。 另二面’當使用鋼一氣化物泉水來調製 大清：合會賦予烤好之麵包幾分械味。又，納-氯化物泉： 夕“吏金屬氧化而本身著色成獨特的顏色，故可使用於 帶有顏色之麵包方面。 文τ使用於 混捏步驟只要是可調製麵包麵團者，即 處理方法。可採用例如： 職疋其 及礦泉水，再使此所的麵包麵團原材料 straigh =所付之:包麵图發酵之「直捏法（所謂201200024 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a frozen bread dough which is prepared by freezing a bread dough which has been frozen, and which is manufactured by the manufacturing method. The bread dough, and the bread obtained from the frozen bread dough thus completed. [Prior Art] Conventionally, it has been known to freeze the bread dough and, if necessary, to dissolve the necessary amount of cold and bread dough; and to bake it in the east, thereby conveniently eating the baked bread. . In the case of such a method of making a cold bread dough, for example, a dough dough is cold; an east method, a forming cold reduction method, a plate dough cold method, or a freezing method in which a proofing is completed. Among these, in particular, the freezing method in which the proofing is completed is to freeze the dough after the proofing, so that the bread dough is not required to be subjected to the proofing treatment after thawing, and the workability is excellent. However, the formed bread dough is only subjected to the wake-up treatment and then the cold-bed bread dough which is completed by the waking up, and the carbon dioxide gas generated by the fermentation is easily released from the surface of the dough during the proofing step and the cooling step. It produces a bread that is small in the expansion state when the bread dough is baked, that is, "inflated in the furnace" and is thick and heavy. Therefore, the present inventors have proposed the following manufacturing method as described in Patent Document 1. The bread dough raw material and general drinking water are kneaded to obtain a bread dough, and the bread dough is formed into a specific shape having a thickness to be formed. The surface of the formed bread dough obtained from the bread dough is formed with a protein film or a grease film to cover the surface of the formed bread dough. Table 4 201200024 The coated bread dough after the surface coating is proofed, and the resulting bread dough is obtained. By cold beads, such a method for producing a frozen bread dough with a proof of completion. According to this manufacturing method, the surface of the formed bread dough is covered with the film of the protein or the film of the oil, so that the carbon dioxide gas in the bread dough is not released from the surface of the dough during the treatment of the proofing step and the freezing step. [Patent Document 1] Japanese Laid-Open Patent Publication No. 2007-86. SUMMARY OF THE INVENTION However, the frozen bread dough which is completed by the patent document 1 is a bread dough which has a slightly enlarged dough volume due to the end of the proofing treatment. The person who obtained the cold bead's space cannot be sufficiently reduced in the space occupied by the storage and transportation of frozen bread dough. Corresponding to this, the cost of cryopreservation and transportation is increased, resulting in an overall increase in logistics costs. Further, in the past, when the bread was baked, the frozen bread dough was thawed by microwave heating or room temperature, which required labor and time. In some cases, the flavor or the taste of the baked bread may be poor due to the thawing method or the thawing condition, such as the thawing process of the raw meat of the microwave oven, and the thawing process of the sashimi using the thawing process. The following problems occur: the bread with the flavor or taste of the original is not available. Also, use the patent literature! The manufacturing method can form a flatned wake-up frozen bread dough, and thus can be saved during storage or at the time of storage. However, in order to obtain a bread thickness (height) having a larger bread thickness after baking (for example, the so-called Polo bread made in the first place), the cold-rolled bread dough is finished, even if it is cultivated. It is also impossible to make it as tall as a typical bread. The above-mentioned Balo bread is a bread dough which is coated with a biscuit dough or a cough cake and then baked, and a highly lofty person is considered to be a good eater. The present invention has the above-mentioned problems in the prior art, and aims to provide a bread which can be baked with excellent appearance, mouthfeel, flavor, and the like, and can reduce the storage space and the transportation space as much as possible to achieve a low-cost reduction of the logistics cost. Frozen bread dough. In order to achieve the above object, the inventors of the present invention conducted a large number of tests in turn, and conducted various investigations on edible materials, and as a result, found that water which is a surface material and which has a special effect can be used, and the present invention has been completed. That is, the present invention provides a method for producing a cold-reduced bread dough which is completed by awakening, and has the following steps: h kneading the mineral water poured from the bicarbonate spring and the bread dough raw material to obtain a kneading step of the bread dough, The bread dough obtained in the kneading step is shaped into a specific shape to obtain a forming step of forming a bread dough, and the skin of the formed bread dough obtained in the forming step to form a protein film or grease is coated on the surface of the formed bread dough. a forming step, a proofing step of performing a proofing treatment of the surface-formed formed bread dough in the film forming step, and a freezing step of freezing the proofed bread dough obtained in the proofing step. 7 / 6 201200024 In addition, the formed bread dough of the a + yang is formed to have a thickness of 5 mm or more and 10 mm or less.勹 而 , , , 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。. Each of the frozen bread doughs of the frozen noodles which have been completed by the wake-up is further provided, and the bread of the present invention is obtained by the wake-up and baking of the manufacturing method of the coated dough. The bread dough is produced by using a surface water containing a large amount of carbonic acid bicarbonate spring in the kneading step. In this case, the carbonic acid in the mineral water mixed into the bread dough is trapped by sodium ions, calcium ions, and magnesium ions in the form of carbonate ions or hydrogen carbonate ions, and is not easily released. Therefore, the carbonic acid in the mineral water is not easily dissipated from the bread dough. Another mountain-side' is heated by the baking of the bread, the carbonate ions will be free, or the bicarbonate ions will decompose, and the carbonic acid will be diverged from the mineral water. Therefore, the carbon dioxide gas generated from the mineral water and the carbon dioxide gas sealed in the film due to fermentation at the time of proofing are combined at the time of baking the bread, so that the oven spring becomes extremely large. Therefore, it is possible to obtain a frozen bread dough having a small w/degree and a small w-degree, which is greatly swollen at the time of baking, and has excellent appearance, taste, flavor and the like. As a result, it is possible to reduce the transportation cost due to the space saving and the reduction in weight during the maintenance of the official. Further, the formed bread dough obtained in the forming step has a thickness of 5 mm or more and 1 mm or less. Since it is a generally formed bread dough, it can be sufficiently heated to reach the inside of the bread dough during baking. Therefore, it is possible to directly bake in a frozen state without going through a thawing step. Therefore, it is possible to provide a cold-baked bread dough which can be baked with a texture, a texture, a taste, a flavor, and the like. [Embodiment] Next, an embodiment of the present invention will be described. The embodiments described below are merely illustrative of the invention and are not intended to limit the scope of the invention. The method for producing a frozen bread dough according to the present embodiment has the following steps: kneading the mineral water poured from the bicarbonate spring and the bread dough raw material to obtain a kneading step of the bread dough, and the bread obtained in the kneading step a step of forming a dough into a specific shape to obtain a formed bread dough, a film forming a film of a protein or a film of a fat formed on the surface of the formed bread dough obtained in the forming step, a film forming step of forming a dough surface of the formed dough, and a film forming step The wake-up step of the formed surface of the coated bread dough after the coating is subjected to the wake-up treatment of the wake-up process of the wake-up step of the wake-up step; The bread dough raw material used in the production method is not particularly limited depending on the type, blending ratio, and the like, and may be flour, baker's yeast, skim milk powder, sugar, salt, yellow emulsifiable concentrate, margarine, egg, etc. depending on the type of bread, and the like. The bread dough raw material formed is suitably prepared and used. Among the raw materials, as for the baker's yeast, the above-mentioned commonly used baker's yeast can be used. Since the bread dough is frozen and preserved, the baker's yeast does not die. Therefore, it is resistant to use white peony yeast (with cc/α cereWhae). Frozen bread yeast is preferred. This white god Xiaoyu yeast mother is the yeast from the white mountain of Japan. It has excellent cold tolerance. 8 201200024 Frozen. By using such a baker's yeast with freezing resistance, baker's yeast does not die when frozen, so that sufficient expansion of the furnace can be produced when baked. Further, the water used for the preparation of the bread dough uses the mineral water which is poured from the bicarbonate spring, that is, the bicarbonate spring water. The bicarbonate spring water is, for example, sodium: bicarbonate spring water, calcium bicarbonate spring water, magnesium-bicarbonate spring water, or the like. In addition, even if it is a sodium-chloride spring water (so-called salt spring water), it is defined as a bicarbonate spring water equivalent to the present invention as long as the content of sodium hydrogencarbonate per sample is 34 〇 mg or more. According to the guidelines of the mineral analysis method of the Ministry of Health, Labour and Welfare of Japan, the so-called mineral water system refers to the spring water taken from the spring source. The temperature at which the temperature is 25 or more is called the temperature: the spring water is called cold spring water. In addition, as long as the total amount of the dissolved substances in the sample ^1 〇〇〇 or more, the free carbon dioxide is 25 〇 mg or more, and the sodium hydrogencarbonate is 340 mg or more, among other conditions, at least one condition is satisfied, that is, it is considered Equivalent to mineral water. The sodium bicarbonate contained in the bicarbonate has the function of capturing carbonic acid in the form of carbonic acid: hydrogen carbonate ions. Therefore, as long as it is at a relatively low temperature condition just after the baking, the carbonic acid in the mineral water will not be dispersed. Also, the sodium, calcium, or magnesium bicarbonate has a low alkalinity, so that the food material containing the carbonic acid salt can be safely eaten. The food material has the effect of Φ 4 θ ^ ° system seeking and Yuexi Yizheng activation. It is also a great advantage in the invention. By the way - mentioning, for example, from the long-term hot springs of the country, the carbon spring water (the so-called Α 令 令 令 之一 之一 之一 之一 之一 之一 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 It is easy to escape from the carbon dioxide spring 2. Therefore, even if you try to use the carbon dioxide spring water to prepare the bread dough, it will still cause carbon dioxide gas from the bread dough due to the various conditions, the rest time treatment, and the surrounding conditions of the basic wake-up time. The surface is scattered. Also: 'The use of carbon dioxide spring water does not help the expansion of the furnace during baking. The other side 'When using steel-vaporized spring water to modulate Daqing: the joint will give the baked bread a bit of flavor. In addition, the nano-chloride spring: 夕 "the metal is oxidized and is itself colored into a unique color, so it can be used for the bread with color. The τ is used in the kneading step as long as it can prepare the bread dough, that is, the treatment method. For example, it can be used as a raw material and mineral water, and then the bread dough raw material of this place is straigh = paid: Call
Pr〇cess)」' 麵包麵團原材料之一 水混捏經過發酵後， °卩刀與礦泉 式混捏之「中種如 ^之麵包㈣原材料進行正 包麵图原材料之配二一SS)J等。礦泉水對麵 此麵粉_重量份使用了礦泉水25〜7〇重^丰，相對於 羅麵包的情況時，相對於麵粉1〇〇重 刀。再者，波 〜;35份。 使用了礦泉水30 混捏時添加作為原料之礦泉水的溫度 氣體不會從礦泉水逸散出疋-氧化碳 為例如说以上抑以下/了 +特別限定，較佳 粉生成之麵筋會過少度若未 便不易捏出具有内聚性之麵圏，造 201200024 成混‘步驟化費時間。另一方面，當混捏時之礦泉水溫度 超過2rc的情況時1無法抑制麵包酵母的活#，無法抑 制之後的猙置時間處理、醒發步驟中之麵包麵團的發酵。 ’、α果，麵包麵團體積會變得過大，無法使完成的冷凍麵 ^麵團的體積縮小。尤其，）氧化碳氣體從礦泉水發散之 里亦會變多。ϋ此，在將冷凍麵包麵團加以烘焙階段時的 爐内膨脹會變I，烤好的麵包高度低，肌理粗，外觀、口 感、風味等皆差。 成形步驟中，首先於保持在溫度22t以上且25。匸以 下、濕度50%以上且7n〇/ 丁 — 7〇/〇以下之至内，進行所謂之基本醒 麵時間處理，亦即在5丨丨八史丨走田& J刀。j處理為止之間將麵包麵團放 較短之20〜30分鐘左右。如此一爽，其士柄* 不基本醒麵時間處理係 於較低之溫度且短.時間進行，因此可抑制促進麵包麵團的 發酵。因此，如上所述般麵團體積増大會受到抑制 時的爐内膨脹可變得良好。 八。 接著，將基本醒麵時間處理後之麵包麵團以所欲 小分割成球狀。為了使因号望八中,+ 更因°亥專刀割處理及球狀處理造成指 傷的麵團休眠，係於保持在與基本醒麵時間處理相同範圍 之溫度及濕度之室内’進行所謂的靜置時間處王里， 麵包麵團放置於40〜60分鐘左右。 此靜置時間處理盥上；十.Pr〇cess)"' One of the raw materials of bread dough is mixed with water, and the mixture of the simmering knife and the mineral spring is mixed with the medium-sized bread (four) raw materials for the raw material of the raw sheet. SS, etc. This flour is used on the opposite side of the water. The weight of the flour is 25~7 〇, which is heavy. Compared with the case of the bread, it is heavy with respect to the flour. In addition, the wave ~ 35 parts. The mineral water 30 is used. When the kneading is added, the temperature gas of the mineral water as the raw material does not escape from the mineral water. The carbon oxide is, for example, the above or below + particularly limited, and the gluten which is preferably formed by the powder is too small to be pinched out if not The cohesive surface 圏 造 201 2000 2000 2000 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 201 The fermentation of the bread dough in the processing and proofing steps. ', α fruit, the bread dough volume will become too large, can not make the finished frozen surface ^ dough volume reduced. In particular, the carbon oxide gas is also scattered from the mineral water Will become more Therefore, when the frozen bread dough is baked, the expansion in the furnace will become I, the baked bread is low in height, the texture is thick, and the appearance, taste, flavor, etc. are poor. In the forming step, first at the temperature 22t The above-mentioned, below 50%, humidity of 50% or more, and 7n〇/丁-7〇/〇 or less, the so-called basic wake-up time processing is performed, that is, in the 5th and 8th history, the field & J knife. Between the processing of the bread dough, put the bread dough for a short period of 20~30 minutes. So cool, the handle of the stalk * is not basically the wake-up time is treated at a lower temperature and shorter. The time can be suppressed, so that the bread dough can be inhibited. Therefore, as described above, the expansion of the inside of the dough when the dough volume is suppressed can be improved. 8. Next, the bread dough which has been subjected to the substantially wake-up time is divided into balls as desired. Because of the number of the eight, the + is more difficult to sleep due to the knife cut and the spherical treatment, and the so-called rest is maintained in the room where the temperature and humidity are treated in the same range as the basic wake-up time. At the time of the king, The bread dough is placed in about 40~60 minutes. This rest time is treated on the sputum;
基本醒麵時間處理相反，為較長時 'L 子又贫吟間進行。因此， 團的狀態便穩定，可預防其後所 题匕麵 逆仃之成形時的麵團表 產生粗糙，麵團的延展良好。 衣面 靜置時間（bench time)處理後， 麵包麵團會輕輕地釋出 201200024 軋體’成形為最終製品的形狀》成开彡 战形之時，首先，以麺棒 專使麵包麵團延展為片狀，其德，^ 现’例如片狀的麵包麵團再 經擀過等最後成為特定形狀之虑艰細_ — + 战形麵包麵團。順帶一提， 圖5詳述於後’其表示成形為音s 入p巧只礼油捲形狀之成形麵包麵 團0如上所述，成形出成形麵句叙· 观巴麵團之時，若使麵包麵團 厚度成為5mm以上l〇mm以下、赫杜达r 平乂往馬5 m m〜8 m m，則在 烘焙時熱會確實地通過到達麵句 咬题巴麵團内部，故可實現充分 的爐内膨脹。 其次之皮膜形成步驟中，忐形半_ 成形步驟所得之成形麵包麵 團經過於液狀蛋白質或液狀油脂中例如卜2秒之短時間浸 潰後取出，於麵團整體形成蛋白質或油脂之皮膜後，以紙 巾等擦下從成形麵包麵團滴落之剩餘的液體，藉此形成皮 膜。此皮膜形成，取代上述其：主 述α，貝於液狀物的步驟，亦可 液狀蛋白質或液狀油脂以例如刷 至成形麵包麵園表面。 '塗布或疋以喷霧搶吹 二=成步驟中所用之液狀蛋白質例如有I、 膝原蛋白4。蛋可為蛋白及I主 巧尤曰及蛋頁合起來之全蛋， 蛋白。當明膠或膠原蛋白等為 僅為 蛋白質的情況時，兮笨落 板狀 用。 ㈣蛋白質係溶解於水等成為液狀再使 又，皮膜形成步驟中所用之液狀油脂可為常 體之油脂，亦可為將堂、.σ ’皿下為液 為固體之油脂以隔水加敎或微 波爐加熱4加溫至熔點以上之溫度而炼解所得者。Γ 為液體之油脂例如有菜軒油、大豆油、米油、!f:溫下 a木油、絲 12 201200024 籽油、蔡花油、紅花油、椰子油、掠網仁油、魚油等。常 溫下為固體之油脂例如有棕搁油、乳脂、牛脂、豬脂、人 造奶油、酥油、或上述之常溫下為液體之油脂的硬化油等。 醒發步驟中，係於保持為溫度22<t以上且25它以下、 且濕度為50%以上J_ 7G%以下之室内，使皮膜形成後之麵 包麵團放置30〜60分鐘左右，藉此進行發酵。此醒發步驟 中之發酵，與前述之基本醒麵時間處理相同之理由，較佳 係相較於一般的醒發處理更加地控制發酵程度。 冷康步驟中，將醒發步驟所得之醒發完^之麵包麵團 加以冷康。冷;東之速度及冷料之溫度範圍等條件並不特 別限制’從不會使發酵程度進行且可抑制麵包麵團之容積 增加的觀點來看，較佳為急速冷康。 從如此所彳于之醒發完成之冷凍麵包麵團獲得麵包之 時，將冷㈣態的醒發完成之冷;東麵包麵團置人烤箱等加 熱裝置内’例如60g的菓子麵包！個份量的麵團的情況時， 預熱至20G°C之烤箱t進行約1G分鐘左右的㈣。此種洪 焙係以因應麵包種類之溫度及時間來實行。再者，本實施 形態中’雖然不需要利用微波爐之微波加熱、冑内放置等 子法來進行解;束處理，但當然亦可對醒發完成之冷康麵包 麵團施以解凍處理後再進行烘焙。 如上所述’本實施形態之 製造方法係如下之方法：於混 之石反酸虱鹽泉的礦泉水、與麵 製麵包麵團之方法。因此，混 醒發完成之冷凍麵包麵團之 捏步驟中，將含有大量碳酸 包麵團原材料加以混捏來調 練至麵包麵團中之礦泉水中 13 201200024 的.碳酸會以碳酸離子或碳酸氫離子之形態被捕捉’故在通 常的條件下則不太容易從麵包麵團散出。另一方面，在麵 包烘焙時，因為加熱而碳酸離子或碳酸氫鹽離子會成為= 氧化碳氣體而生成於碳酸氫鹽泉水中，此所產生之二氧化 碳氣體、與醒發處理時因發酵所生成再被封入至皮臈内之 二氧化碳氣體會於麵包烘焙時結合，故爐内膨脹會變得非 常大。因此，可獲得體積、高度小之冷珠麵包麵團，且於 洪焙時大幅膨脹’外觀、口感、風味等優異之麵包… 果，此實施形態之醒發完成之冷;東麵包麵團因為可縮= 藏空間及運送空間，故可適於提供作為適用於物流性高且 大量生產之冷來麵包麵團。此外，碳酸氮鹽泉水因為是益 色透明、無味、無臭’故和一般的飲用水—樣，不會對麵 包的顏色等造成多餘的影響，反而是具有所含之納、好、 鎮等會微妙地引導出麵包的美味此一優點。 又，成形步驟中所成形之麵包麵團的厚度為⑺随以 下’故麵包麵團會成形為較通常之成形麵包麵團來得薄。 因此’於供培時熱會易於傳至麵包麵團的内部深處。因此， 此實施形態之醒發完成之冷凍麵包麵團，+需要如以往之 醒發完成之冷; 東麵包麵團般進行使用微波爐之微波加熱、 常溫放置等手法之解凍處理，且可在 牡今，果狀態之下直接以 烤箱等迅速地進行供烤。因此，可節省解凌處理之手續與 時間’可以更佳良好的作業性獲得麵包。X，不會受到解 凌方法、解床條件的左右，且亦可避免因解康處理所致之 麵包麵團原材料變質的顧慮，故可獲得風味、口感優異之 201200024 麵包。再者，當成形步驟中所成形之麵包麵團的厚度做成 為5mm〜8mm的情況時，可以更加適當之狀態進行麵包麵 團之烘焙，可烤出風味、口感皆非常優異之麵包。麵包麵 團之厚度若做成未滿5mm，則於烘焙時會過度受熱，造成 麵包麵團表面烤焦而麵包整體變硬，故不佳。 [實施例1 ] 接著，說明本發明之實施例。再者，以下所述之實施 例1及實施例2亦僅分別為將本發明具體化之例，並不限 定本發明之技術範圍。 因此在此表示本發明之實施例丨。此實施例丨表示製造 波羅麵包之例。該成形麵包麵團之材料及配合比例如下： 高筋麵粉100重量份、砂糖20重量份、鹽丨重量份、白神 J、玉酵母5重量份、脫脂奶粉2重量份、黃乳油丨7重量份、 羊奶油2重量份、全蛋丨5重量份、及鈉—碳酸氫鹽泉水3 4 重量伤。首先，將除了黃乳油以外之麵包麵團材料置入縱 型混合器，以低速旋轉4分鐘、中速旋轉2分鐘進行混捏。 其後，將黃乳油加入縱型混合器，以低速旋轉2分鐘、中 速旋轉8分鐘進行混捏。以冷卻器等調整成混捏時之溫度 為20°C左右，並調整成不落在15〜25t：之範圍外。此方式 所得之麵包麵團係於溫度2Vc及濕度6〇%之條件下施以丄$ 分鐘基本醒麵時間處理。其後，麵包麵團再經分割處理、 球狀處理，在溫度24°C及濕度60%之條件下進行3〇分鐘之 靜置時間處理，從而輕輕地釋出氣體並成形。於成形處理 夺麵包麵團延伸成扁平球餅狀。因此獲得厚度T1 (參照圖 15 201200024 1)為10mm之成形麵包麵團2(12〇幻。The basic wake-up time is reversed, and it is longer when the 'L child is poor. Therefore, the state of the group is stabilized, and it is possible to prevent the surface of the dough from being reversed. The surface of the dough is rough and the dough is well stretched. After the bench time is processed, the bread dough will gently release the 201200024 rolling body 'formed into the shape of the final product'. When the dough is formed into a warp shape, firstly, the bread dough is spread into a sheet shape with a crowbar. , its de, ^ now 'for example, the flaky bread dough has been smashed and so on, and finally become a specific shape of the __ + war-shaped bread dough. Incidentally, FIG. 5 is a detailed description of the formed bread dough 0 which is formed into a sound s shape and is formed into a doughnut shape as described above, and the dough is formed when the dough is formed. When the thickness of the dough is 5 mm or more and l〇mm or less, and the Heduda r flat is 5 mm to 8 mm, the heat will surely pass through the face of the dough when it is baked, so that sufficient expansion of the furnace can be achieved. In the second film forming step, the formed bread dough obtained by the 忐-shaped half-forming step is taken out after being immersed in the liquid protein or liquid oil for a short period of time, for example, for 2 seconds, and after forming a film of protein or oil as a whole in the dough. The remaining liquid dropped from the formed bread dough is wiped off with a paper towel or the like to form a film. This film is formed in place of the above-mentioned step of: a, a liquid, or a liquid-like fat or oil, for example, to the surface of a dough surface. 'Coating or sputum is sprayed with a spray. The liquid protein used in the step 2 is, for example, I, Ketogenin 4. The egg can be the whole egg and protein of protein and I, together with the egg. When gelatin or collagen is a protein only, it is used in a plate shape. (4) The protein is dissolved in water to form a liquid, and the liquid fat used in the film forming step may be a normal body fat or oil, or may be a liquid or oil which is solid under the dish. The product obtained by heating or heating in a microwave oven 4 is heated to a temperature above the melting point. Γ Liquid oils such as vegetable oil, soybean oil, rice oil, !f: warm a wood oil, silk 12 201200024 seed oil, Caihua oil, safflower oil, coconut oil, net oil, fish oil, etc. The fat which is solid at normal temperature is, for example, brown oil, milk fat, tallow, lard, whipped cream, ghee, or hardened oil of the above-mentioned liquid fat at normal temperature. In the proofing step, the bread dough which has been kept at a temperature of 22 lt. t or more and 25 or less and a humidity of 50% or more and J_ 7 G% or less is placed in the bread dough after the film formation for about 30 to 60 minutes, thereby performing fermentation. . The fermentation in the proofing step is preferably controlled to the degree of fermentation more than the general proofing treatment for the same reason as the above-mentioned basic wake-up time treatment. In the cold step, the wake-up dough obtained from the proofing step is cooled. The conditions such as the temperature of the east and the temperature range of the cold material are not particularly limited. From the viewpoint of not increasing the degree of fermentation and suppressing the increase in the volume of the bread dough, it is preferable to rapidly cool. When the bread is obtained from the frozen bread dough which is so awake, the cold (four) state is completely cooled; the east bread dough is placed in a heating device such as an oven, for example, 60 g of fruit bread! In the case of a portion of the dough, preheat the oven to 20 G ° C for about 1 G minutes (four). This type of baking is carried out in response to the temperature and time of the bread type. Further, in the present embodiment, it is not necessary to use a microwave heating method in a microwave oven or a method such as placing in a crucible to perform a solution; however, it is also possible to perform a defrosting treatment on the finished cold-wark bread dough. Baking. As described above, the manufacturing method of the present embodiment is a method of mixing mineral water of a saponin salt spring and a bread dough. Therefore, in the kneading step of the frozen bread dough, the raw material containing a large amount of carbonated dough is kneaded and transferred to the mineral water in the bread dough. 13 201200024. Carbonic acid is captured in the form of carbonate ions or hydrogen carbonate ions. 'So it is not easy to scatter from the bread dough under normal conditions. On the other hand, when the bread is baked, carbonate ions or bicarbonate ions are generated as = oxidized carbon gas and are generated in the bicarbonate spring water, and the carbon dioxide gas generated by the heating is generated by fermentation during the proofing treatment. The carbon dioxide gas that is sealed in the skin will be combined when the bread is baked, so the expansion in the furnace will become very large. Therefore, a cold-bread bread dough having a small volume and a small height can be obtained, and the bread having excellent appearance, mouthfeel, flavor, and the like is greatly expanded at the time of red baking. The result is that the wake-up of the embodiment is cold; the east bread dough is shrinkable. = Storage space and shipping space, so it can be adapted to provide cold bread dough suitable for high logistics and mass production. In addition, because the carbonated spring water is transparent, odorless, odorless, and ordinary drinking water, it will not have an extra effect on the color of the bread, but it will have the inclusion, goodness, and town. Delicately guide the deliciousness of bread. Further, the thickness of the bread dough formed in the forming step is (7) as follows, so that the bread dough is formed to be thinner than the usual formed bread dough. Therefore, heat is easily transferred to the inside of the bread dough when it is supplied. Therefore, the frozen bread dough of the embodiment is completed, and the cold is required to be completed as in the past; the east bread dough is subjected to microwave heating by a microwave oven, and the tempering treatment at room temperature is performed, and it can be used in the present. In the state of the fruit, it is quickly baked in an oven or the like. Therefore, it is possible to save the procedure and time for the processing of the linguistic process, and the bread can be obtained with better workability. X, it is not affected by the dissolution method and the conditions of the bed release, and it is also possible to avoid the deterioration of the bread dough raw material caused by the solution treatment, so that the 201200024 bread with excellent flavor and texture can be obtained. Further, when the thickness of the bread dough formed in the forming step is 5 mm to 8 mm, the bread dough can be baked in a more appropriate state, and the bread having excellent flavor and texture can be baked. If the thickness of the bread dough is less than 5 mm, it will be excessively heated during baking, causing the surface of the bread dough to be scorched and the whole bread hardened, which is not preferable. [Embodiment 1] Next, an embodiment of the present invention will be described. Further, the first embodiment and the second embodiment described below are merely examples for embodying the present invention, and are not intended to limit the technical scope of the present invention. Thus, embodiments of the invention are shown herein. This example shows an example of making a Polo bread. The material and blending ratio of the formed bread dough are as follows: 100 parts by weight of high-gluten flour, 20 parts by weight of granulated sugar, parts by weight of salt, white god J, 5 parts by weight of jade yeast, 2 parts by weight of skim milk powder, and 7 parts by weight of yellow milk oil. 2 parts by weight of sheep cream, 5 parts by weight of whole egg tarts, and 34 weight of sodium bicarbonate spring water. First, the bread dough material other than the yellow emulsifiable concentrate was placed in a vertical mixer, and the mixture was rotated at a low speed for 4 minutes and at a medium speed for 2 minutes. Thereafter, the yellow emulsifiable concentrate was added to the vertical mixer, and the mixture was rotated at a low speed for 2 minutes and at a medium speed for 8 minutes for kneading. The temperature at which the kneading is adjusted by a cooler or the like is about 20 ° C, and is adjusted so as not to fall outside the range of 15 to 25 t:. In this way, the bread dough obtained is subjected to a basic wake-up time of 丄$ minutes under conditions of a temperature of 2 Vc and a humidity of 6%. Thereafter, the bread dough was subjected to a splitting treatment, a spherical treatment, and a standing time of 3 minutes at a temperature of 24 ° C and a humidity of 60% to gently release the gas and form. In the forming process, the bread dough is extended into a flat ball cake shape. Thus, a formed bread dough 2 having a thickness T1 (refer to Fig. 15 201200024 1) of 10 mm was obtained (12 illusion.
接著，黃乳油經熱熔解成A 鮮成马夜狀油脂，再於水分經除 去而剩餘之液狀油脂中浸潰点 /貝成形麵包麵團2,其後取出之。 此時，成形麵包麵團2之矣& 固之表面會形成黃乳油之皮膜。如此 方式被彼以皮膜之成形麵包麵團 m 的上面坡有波羅皮材3， 進而於波羅皮材3上面形忐荀罢士， 成載置有俯視蛇狀之上波羅皮材 4。由此獲得如圖1所示之皮 反羅麵包用之麵包麵團1。上述 之波羅皮材3的材料及配人+办丨 一 1 Tt汉配D比例如下：低筋麵粉1〇〇重量 伤、黃乳油35重量份 '砂撼2s舌县 ^糖25重量份、及全蛋25重量份。 上波羅皮材4之材料及配a卜卜办丨 此。比例如下：低筋麵粉1 00重量 份、黃乳油150重量份、砂糖1〇〇重量份、及全蛋1〇〇重 量伤於此例中，皮膜被覆之成形麵包麵團2:波羅皮材3 : 上波羅皮材4之重量比率為例如8〇 : 3〇 : 1〇。 其後，上述麵包麵團i係在溫度饥及濕度6〇%之條 件下進行55分鐘之醒發處理，其後再經急速冷;東’藉此獲 得醒發完成之冷珠麵包麵團。此冷珠麵包麵團保存於冷床 庫一週後，以未解凍之狀態即冷凍狀態直接以2〇(rc之烤箱 烘焙10分鐘》藉此獲得圖2及圖3所示之波羅麵包lA。此 波羅麵包1A，係於成形麵包麵團2所得之麵包組織2八之 上面載置有波羅皮3A。獲得波羅麵包丨A。上波羅皮材4在 烘焙時會熔開而彼覆波羅皮3A之表面且波羅皮3A外觀良 好。順帶一提’此發明中雖亦包含未使用上波羅皮材4者， 但就此發明之優點而言是於烘焙時成形麵包麵團2會大幅 膨脹’因此未使用上波羅皮材4的情況，在烘焙時波羅皮 16 201200024 3A會大幅破裂或產生小的裂痕使得波羅皮3a的外觀產生 其他損害。 此處，上述之鈉一碳酸氫鹽泉水的物性表示於以下之 表1。此鈉一碳酸氫鹽泉水之物性係由公家機關之登錄分析 機關所測定。此鈉一碳酸氫鹽泉水經由該登錄分析機関認 疋為是從鈉一碳酸氫鹽泉湧出之溫泉水，且可飲用。 [表1] 礦泉水之物性 _泉質 鈉一碳酸氫鹽泉 1泉溫 47. 2°C (調査時氣溫24.0°C) _湧出量 44L/分（自然湧出） 密度 0. 9995g/cm3(20°C/4°C) pH 8. 1 感官試驗 無色透明、無味、無臭 礦泉水1kg中之成分 離子 含量(mg) 鈉離子 366. 1 陽 鉀離子 8. 9 離 子 鎂離子 1. 4 鈣離子 6. 5 _離子總計 382. 9 碳酸氫離子 976. 3 陰 雜 碳酸離子 21. 0 離 子 氯離子 27. 3 硫酸離子 0. 2 隱離子總計 1029. 0 17 201200024 [比較例1] 此比較例1中，混捏時所用之水，使用一般之飲用水 3 4重量份取代納一碳酸氫鹽泉水3 4重量份，除此之外，以 與實施例1相同之條件獲得醒發完成之冷凍麵包麵團，將 該醒發完成之冷凍麵包麵團加以烘焙以製造波羅麵包。亦 即’與以往技術所示之專利文獻丨相同之醒發完成之冷凍 麵包麵團未經解床即進行供培。 針對實施例1及比較例丨，分別測定成形後、醒發後、 及烘焙後之麵包麵團及麵包組織之體積。並測定成形後之 成形麵包麵團及烘培後之麵包組成之高度。麵包麵團體積 係以以下所示之順序進行測定。亦即，各段階之麵包麵團 或麵包組織以不透水之膜包覆並以細棒材壓入至水槽水 中，測定沉入後隨即之水位的上昇高度，基於所測定之水 位的上昇尚度與水槽的底面積，算出麵包麵團所壓出之水 的體積（麵包麵團體積）。又，從上述般所算出之體積，再算 出以成形後麵包麵團為基礎之烘焙後麵包組織的體膨張 率。又，麵包組織之高度，係以將烤好之波羅麵包的中央 部縱切來測定。而由該等之高度，再算出以成形後麵包麵 團為基礎之烘焙後麵包組織之高度膨張率。該等之測定結 果及鼻出結果表示於以下表2。 18 201200024 [表2] .麵團重量12〇g 實施例1 比較例1 體 成形後[cm3] 78 80 積 醒發後[cm3] 165 164 烘烤後Cem” 462 384 體積膨服率（成形後—焼成後） 5.9倍 4.8倍 高 成形後[删]T1 10 10 度 烘烤後[；·；1ΊΓ2 61 45 高度膨服率（成形後—烘烤後） 6,1倍 4.5倍 由上述之實施例1所烘焙出之波羅麵包1A，麵包組織 2 A到内部為止為蓬鬆且肌理細緻，整體外觀、風味、口感 任一者皆良好。又，此波羅麵包1 A最後加工成與一般波羅 麵包相同高度（麵包組織2A之高度T2 = 61nm +波羅皮3A 之向度=5〜1 〇mm)。順帶一提，一般之波羅麵包方面，烘 培前之成形麵包麵團高度為4〇mnl左右。 另一方面，比較例1所得之波羅麵包因為未經解凍處 理，且烘焙時之二氧化碳氣體生成量少，故麵包中心部分 為生的狀態，且膨脹度小。因此，不適合作為波羅麵包。 而使用有鈉一碳酸氫鹽泉水之實施例1、及使用有一般 奴用水之比較例丨之任一者，從混捏到冷凍為止之步驟皆 為一18 C〜251此一較低溫處理，故如表2所示，從成形 後到醒發處理後（冷凍後）為止之體積變化亦即體膨張率幾 乎/又有變化。然而，以成形後之麵包麵團為基礎之烘焙後 201200024 之麵包組織的體膨 張旱，相對於比較例1為4.8倍，實施例 1為大至5.9倍。女、甘 、、 _ 疋具’以成形後之高度為基礎之烘焙後之 兩度膨張率，相料从丨+ 6 對於比較例1為4.5倍，實施例1特別大至 見良好之爐内膨脹，實施例丨之麵包麵團最適合 作為波羅麵包使用。 [比較例2] &比較例2 +，成形麵包麵團2之厚度T1為13mm， 除此之外’以與實施例1相同之條件來製造醒發完成之冷 凍麵包麵團’其後再經烘焙獲得波羅麵包。 比較例2中，烘焙出之波羅麵包，麵包組織2A的部分 並非為生的狀態、’而是風味'口感皆獲得滿足者。然而’ I因於火候差，此波羅麵包整體的膨脹度小。亦即，所得 之波羅麵包之麵包組織2 A的高度T2並非成形麵包麵團的 5·2倍左右。 [實施例2]. 接著，表示本發明之實施例2。此處表示製造捲狀麵包 的種之含有大量黃乳油成分之所謂黃乳油捲例。 該成形麵包麵團之材料及配合比例如下：高筋麵粉丨〇〇 重$伤 '砂糖1 〇重量份、鹽2重量份、白神小玉酵母5重 量份、脫脂奶粉3重量份、油脂15重量份、鮮奶油3重量 份、全蛋15重量份、礦泉水45重量份 '及葡萄乾數粒。 該等材料以直捏法於231進行混捏，獲得麵包麵團。礦泉 水係使用上述表1所示之物性的鈉一碳酸氫鹽灰水。所得 之麵包麵團在溫度24。(：及濕度60%之條件下實施2〇分鐘基 201200024 本醒麵字間處理，麵包 後於溫度24V及滿产6〇%之你彼 球狀處理，其 匕及濕度60/〇之條件下實施6〇分鐘之 處理，再輕輕地釋出氣體並 ’日1 A厘许泛。 成$時，麵包麵團延展 為厚度T3為8mm之片狀，且拙H业★ & 且此片狀之麵包麵團再經切為 長度L為2〇〇賴且寬度” 1()_，獲得如圖*所干 棒狀的麵包麵團A。圖4中所示之符號B表示葡萄乾粒。 此麵包麵團再經擀形成為球棒狀，在該長度方向中央部對 折之後再經擀’獲得圖5所示之黃乳油捲用之成形麵包麵 團〇此成形麵包麵團C’球棒狀部分之外徑為7職左右。 而黃乳油經熱熔解成為液狀油脂，再於水分經除去而 剩餘之液狀油脂中浸潰成形麵包麵團C，其後取出之，再於 溫度25°c及濕度60%之條件下進行55分鐘之醒發處理，其 後進行急速冷凍，'藉此獲得醒發完成之冷凍麵包麵團。此 冷凍麵包麵團保存於冷凍庫一週後，未經解凍之狀態下即 冷凍狀悲直接於200 C之烤箱進行丨〇分鐘之烘焙，獲得黃 乳油捲。 烘培出之貫乳油捲蓬鬆至内部且肌理細緻，外觀、風 味、口感皆良好。 [比較例3] 於此比較例3中’成形初期時之片狀麵包麵團厚度 為13mm，除此之外，係以與上述實施例2相同之條件獲得 醒發完成之冷凍麵包麵團，其後再經烘焙獲得黃乳油捲。 此比較例3所得之黃乳油捲整體膨脹不足，與實施例2 所得之黃乳油捲相比，風味及口感皆差。 21 201200024 【圖式簡單說明】 圖1係本發明實施例1之波羅麵包用之成形麵包麵團 之俯視圖。 圖2係由實施例1之醒發·完成之冷凍麵包麵團所烘焙 出之波羅麵包的俯視圖。 圖3係實施例1之波羅麵包之俯視截面圖。 圖4係本發明實施例2之黃乳油捲用之麵包麵團之立 體圖。 圖5係實施例2之成形麵包麵團之外觀。 【主要元件符號說明】 1 A 波羅麵包 2 > C 成形麵包麵團 ΤΙ ， T3 高度 22Next, the yellow emulsifiable concentrate is thermally melted into A fresh horse-horse oil, and the dough is formed by dipping the dough/bean in the liquid fat remaining after the water is removed, and then taken out. At this time, the surface of the dough 2 formed on the bread dough 2 forms a film of yellow emulsifiable concentrate. In this way, the upper surface of the bread dough m formed by the film has a Baltic material 3, and then the top of the Baltic material 3 is shaped like a scorpion, and the top of the serpent-like cork material 4 is placed. Thus, a bread dough 1 for a pelt bread as shown in Fig. 1 was obtained. The above-mentioned materials of the Polo skin material 3 and the ratio of the person to the person + the 丨 1 1 Tt Han match D are as follows: 1 〇〇 weight of low-gluten flour, 35 parts by weight of yellow emulsifiable concentrate, 25 parts by weight of 'sand 撼 2s tongue county ^ sugar And 25 parts by weight of whole eggs. The material of the upper Polo skin material 4 and the abbu 丨 丨. The ratio is as follows: 1 00 parts by weight of low-gluten flour, 150 parts by weight of yellow emulsifiable concentrate, 1 part by weight of granulated sugar, and 1 ounce of whole egg weight. In this case, the coated dough of the coated dough 2: Polo skin 3 : The weight ratio of the upper Polo 4 is, for example, 8〇: 3〇: 1〇. Thereafter, the above-mentioned bread dough i was subjected to a wake-up treatment for 55 minutes under conditions of temperature hunger and humidity of 6 〇%, and then rapidly cooled; and East was used to obtain the finished cold-bread bread dough. This cold beaded bread dough was stored in a cold bed warehouse for one week, and was directly baked in an undefrozed state, that is, in a frozen state, for 2 minutes (bake in an rc oven for 10 minutes) to obtain the loaf bread 1A shown in Figs. 2 and 3. Polo Bread 1A, which is placed on the bread tissue 2 obtained from the formed bread dough 2, is placed on the Porepi 3A. The Polo Bread A is obtained. The upper Polo 4 is melted and baked when baked. The surface of Rope 3A and the appearance of Polo 3A are good. By the way, in this invention, although the upper Polo skin material 4 is not included, the advantage of the invention is that the bread dough 2 is formed during baking. Swelling 'Therefore, without the use of the upper Polo 4, the Polopi 16 201200024 3A will rupture or produce small cracks during baking, causing other damage to the appearance of the Polo 3a. Here, the above-mentioned sodium-carbonate The physical properties of the hydrogen salt spring water are shown in the following Table 1. The physical properties of the sodium hydrogencarbonate spring water are measured by the registration analysis agency of the public agency. The sodium bicarbonate spring water is considered to be from sodium by the registration analysis agency. Hot spring water from a bicarbonate spring It is drinkable. [Table 1] Physical properties of mineral water _ Spring sodium-bicarbonate spring 1 spring temperature 47. 2 ° C (temperature of investigation 24.0 ° C) _ gushing amount 44 L / min (natural gush) density 0. 9995g/cm3(20°C/4°C) pH 8. 1 Sensory test Colorless, odorless, odorless mineral water 1kg component ion content (mg) sodium ion 366. 1 cation potassium ion 8. 9 ion magnesium ion 1 4 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 In Comparative Example 1, the water used in the kneading was replaced with 34 parts by weight of ordinary drinking water instead of 34 parts by weight of sodium bicarbonate spring water, and the completion of the proof was obtained under the same conditions as in Example 1. The frozen bread dough is baked, and the frozen bread dough is baked to make a Baltic bread. That is, the frozen bread dough which is the same as the patent document shown in the prior art is not released from the bed. For the first embodiment and the comparative example, respectively, The volume of the bread dough and the bread tissue after molding, after the proofing, and after baking, and the height of the formed bread dough after molding and the bread composition after baking were measured. The bread dough volume was measured in the order shown below. That is, the bread dough or bread tissue of each stage is covered with a water-impermeable film and pressed into the sink water with a thin bar, and the rising height of the water level immediately after the sinking is measured, based on the measured rise in the water level. The bottom area of the sink is used to calculate the volume of water (bread dough volume) pressed by the bread dough. Further, from the volume calculated as described above, the bulk expansion ratio of the baked bread tissue based on the formed bread dough was calculated. Further, the height of the bread tissue was measured by slitting the center portion of the roasted baguette bread. From these heights, the high expansion rate of the baked bread tissue based on the formed bread dough is calculated. The results of these measurements and the results of nasal discharge are shown in Table 2 below. 18 201200024 [Table 2]. Dough weight 12〇g Example 1 Comparative Example 1 After body formation [cm3] 78 80 After proofing [cm3] 165 164 Cem after baking 462 384 Volume expansion rate (after forming - After 焼 ) 5.9 times 4.8 times higher after forming [REDACTED] T1 10 10 degrees after baking [;·;1ΊΓ2 61 45 High expansion rate (after forming - after baking) 6, 1 times 4.5 times by the above example 1 baked Polo bread 1A, bread tissue 2 A to the inside is fluffy and delicate texture, the overall appearance, flavor, taste is good. Also, this Polo bread 1 A is finally processed into a general Polo The same height of the bread (the height of the bread tissue 2A T2 = 61nm + the degree of the corona 3A = 5~1 〇mm). By the way, in general, the bread dough height before baking is 4〇. On the other hand, the Polo bread obtained in Comparative Example 1 was not thawed, and the amount of carbon dioxide gas generated during baking was small, so that the center portion of the bread was in a raw state and the degree of expansion was small. Therefore, it was not suitable as a wave. Luo bread. And the use of sodium bicarbonate spring water implementation In Example 1, and any of the comparative examples using general slave water, the steps from kneading to freezing are all 18 C 251, which is a lower temperature treatment, so as shown in Table 2, from forming to waking up. The volume change after the hair treatment (after freezing), that is, the body bulk expansion rate is almost/variably changed. However, the body swelling of the bread tissue after baking of 201200024 based on the formed bread dough is compared with Comparative Example 1. 4.8 times, Example 1 is as large as 5.9 times. Female, Gan, and _ cookware's two-degree expansion rate after baking based on the height after forming, the phase material is from 丨+6 to 4.5 times for Comparative Example 1. Example 1 is particularly large to be inflated in a good furnace, and the bread dough of the example is most suitable for use as a Balo bread. [Comparative Example 2] &Comparative Example 2 +, the thickness T1 of the formed bread dough 2 was 13 mm, Otherwise, 'a frozen bread dough which was made up of the same condition as in Example 1 was produced' and then baked to obtain a Baltic bread. In Comparative Example 2, the baked loaf of bread, the portion of the bread tissue 2A was obtained. Not a living state, 'but a flavor' mouth All of them are satisfied. However, because of the poor fire, the overall spread of the Bala bread is small. That is, the height T2 of the bread tissue 2 A of the obtained Balo bread is not about 5.2 times that of the formed bread dough. [Example 2] Next, Example 2 of the present invention is shown. Here, an example of a so-called yellow milk oil roll containing a large amount of a yellow oil component for producing a roll of bread is shown. The material and blending ratio of the formed bread dough are as follows: The gluten flour has a weight of $ ' 砂 sugar 1 〇 by weight, 2 parts by weight of salt, 5 parts by weight of white sage yeast, 3 parts by weight of skim milk powder, 15 parts by weight of fat, 3 parts by weight of fresh cream, 15 parts by weight of whole eggs, 45 parts by weight of mineral water 'and several raisins. These materials were kneaded by a straight kneading method at 231 to obtain a bread dough. The mineral water system uses the sodium-bicarbonate gray water of the physical properties shown in Table 1 above. The resulting bread dough was at a temperature of 24. (: and the humidity of 60% under the conditions of 2〇 minutes 201200024 between the wake-up words, after the bread at a temperature of 24V and full production of 6〇% of your spherical treatment, the temperature and humidity of 60 / 〇 under the conditions After 6 minutes of treatment, gently release the gas and '1 day to 1%. When it is $, the bread dough is stretched into a sheet having a thickness T3 of 8 mm, and 拙H industry ★ & The bread dough is further cut into a length L of 2 Å and a width of 1 () _ to obtain a bread dough A as shown in Fig. 4. The symbol B shown in Fig. 4 indicates raisin grains. Further, the crucible is formed into a bat shape, and after folding in the central portion in the longitudinal direction, the outer surface of the formed loaf of the formed dough of the cough is shown in FIG. 7 or so. The yellow emulsifiable concentrate is melted into liquid grease, and then the bread dough C is dipped in the liquid grease remaining after the water is removed, and then taken out, and then at a temperature of 25 ° C and a humidity of 60%. Under the conditions of 55 minutes of proofing treatment, followed by rapid freezing, 'by this to obtain the completion of the cold Bread dough. This frozen bread dough is stored in the freezer for one week, and is frozen in a state without being thawed. It is directly baked in a 200 C oven for a minute to obtain a yellow milk oil roll. The baked cream roll is fluffy to The inside was fine and the texture was fine, and the appearance, the flavor, and the texture were all good. [Comparative Example 3] In the comparative example 3, the thickness of the sheet-shaped bread dough at the initial stage of molding was 13 mm, and the same as in the above Example 2 The frozen bread dough obtained by the proofing was obtained, and then the yellow milk oil roll was obtained by baking. The yellow milk oil roll obtained in Comparative Example 3 was insufficiently expanded as a whole, and the flavor and the taste were compared with the yellow milk oil roll obtained in Example 2. 21 201200024 [Brief Description of the Drawings] Fig. 1 is a plan view showing a formed bread dough for a loaf of bread according to a first embodiment of the present invention. Fig. 2 is a baked bread dough which has been prepared by the proofing and completion of the frozen bread dough of Example 1. Figure 3 is a top cross-sectional view of a loaf of bread of Example 1. Figure 4 is a perspective view of a bread dough for a yellow milk oil roll of Example 2 of the present invention. The appearance of bread dough shaped main element [REFERENCE SIGNS LIST 1 A bread Polo 2 >. C shaped bread dough ΤΙ, T3 height 22