JP3507293B2 - Method for producing porous wet flour food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a porous hydrous wheat food such as breads. More specifically, the present invention relates to a compressed porous hydrous wheat flour food product in which the bulk is reduced after baking, and the bulk is restored by reheating after storage, and a technique for improving flavor, texture and restorability at that time.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
It is increasing that once baked breads are stored at room temperature, refrigerated or frozen, heated at a store or a restaurant industry using a microwave oven or the like and supplied to consumers. In addition, the present inventors intend to reduce the costs of distribution and storage of bakery products and to provide bakery products and the like that have a taste close to freshly baked at any time in stores, restaurants, and homes. As a result of stacking, bakery products etc. were once manufactured by means such as baking, then the bulk was reduced, and the technology was used to restore the bulk by reheating after storage, and the porous hydrous wheat flour reduced in bulk after heat treatment. An invention relating to a porous hydrous wheat flour food, which is a food that has the characteristic that its bulk is restored by reheating, has been completed, and a patent application has been completed (International Publication WO96 / 28036). In the case of such a compressed / restored bread, not only the texture and flavor but also the resilience at the time of range up are extremely important. The present invention is aimed at further improving the recoverability in such a compression-recovery pan.

[0003]

[Means for Solving the Problems] The inventors of the present invention have made diligent studies on further improvement of the reconstitution property of porous hydrous wheat flour foods such as compressed reconstitution bread, and as a result, it is extremely effective to apply a special treatment to the bread dough itself. That is, the present invention has been completed. That is, the present invention, when the porous hydrous wheat flour food after baking or semi-baking is reduced in volume of the food by compression, when producing a porous hydrous wheat flour food having the characteristic that the volume is restored by reheating, it was kneaded After pressing the dough to extend it, divide into the target weight, then ferment and bake,
Next, the method for producing a porous hydrous wheat flour food is characterized by providing a step of reducing the bulk.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a porous hydrous wheat food of the present invention will be described in detail below. First, the porous hydrous wheat flour food referred to in the present invention specifically includes breads such as sweet bread such as loaf bread, coppé bread, rolls, croissants and anpanes; confectionery such as donuts and pies. The porous hydrous wheat flour food used in this case is a food having a relatively high water content and a relatively large internal space volume among the wheat flour foods. Here, a relatively high water content generally means a water content of 10% or more,
A relatively large internal space volume generally means a space volume.
It means 10% or more. Cookies, biscuits and the like having a relatively low water content and a relatively small internal space volume have almost no bulk restoring force and are excluded from the object of such compression technology. The porous hydrous wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, eggs, oils and fats, sugar, milk components, flavors, emulsifiers and the like, and compositionally. Is not particularly limited. Further, the porous hydrous wheat flour food is baked,
A semi-finished product or a product is obtained by heat treatment such as frying or steaming. Here, taking breads as an example, generally, once baked, the product is subjected to the treatment as described below, but in some cases, in the first stage, it is in a semi-baked state. Alternatively, the product may be a product that is completely baked at the same time when reheated to restore the bulk.

The feature of the present invention resides in that the kneaded dough is pressed and stretched, divided into target weights, and then fermented and baked. By adopting such a method,
The resilience after compression is significantly improved as compared with the case of baking a dough kneaded by a usual method. The reason for this is presumed as follows. That is, when the bread dough is divided and molded by the usual method, the gluten fiber structure, which is the basic skeleton of the bread, has a disordered three-dimensional structure, and as a result, the resistance to external pressure is dispersed in the disordered direction. It is considered to be a thing. Therefore, as a result of investigating that the structure of the gluten fiber should have directionality and the resistance to external pressure should be constant, it was found that stretching the dough in a constant direction is effective. That is, when the dough is stretched in a certain direction, the gluten fiber structure is stretched along the dough stretching direction to form directionality, and as a result, it becomes possible to concentrate the repulsive direction against the external pressure of gluten in a certain direction, It was found that the resilience is improved due to the repulsive force of the gluten structure. Therefore, in the present invention, as described above, the method of pressing the kneaded material to extend it is adopted.
In the present invention, as a method for pressing and extending the dough, when the material is pressed and extended at a stretch, the dough is damaged, and the dough is liable to be broken, so a method of gradually extending is desirable, a rolling pin, a roller, or the like, or It is preferable to use a pie roller or the like for stretching the pie dough and gradually press it to stretch it. Further, in the case of mass production, it is preferable to carry out by a so-called noodle strip method, which uses a device for pressing a dough and expanding it into a continuous strip as shown in, for example, JP-A-1-191635. After pressing the dough to extend it, then roll it up into a rod shape, or form it by stacking it in multiple layers, or divide it into the target weight without molding, ferment, bake, and then reduce the bulk Turned to.

In the present invention, after the treatment as described above, a step of reducing the bulk of the porous hydrous wheat flour food product is carried out. Here, the reduction rate of bulk is the type of the above-mentioned porous hydrous flour food,
That is, it cannot be uniformly defined due to the balance between the internal space volume and the restoring force, but it is generally in the range of 0.1 to 0.9 (volume ratio) with respect to 1 of the semi-finished product or the product after the heat treatment, and For the purpose (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable, and 0.5 or less is effective. In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of this porous hydrous wheat flour food product include mechanical compression and the like, and specifically, pressure compression by a press machine or sealing in a flexible packaging material. The compression (vacuum packing method) by decompressing the inside is mentioned. The present invention can include a step of packaging the heat-treated porous hydrous wheat flour food before or after the step of reducing the bulk thereof. This packaging process is performed by a conventional technique, but the vacuum compression packaging as described above enables packaging at the same time as compression. Needless to say, the present invention is not limited to this, and packaging is possible even after compression. Further, in order to maintain the quality, it may be packed while being filled with a single or mixed gas such as nitrogen and carbon dioxide. In addition, when a freezing step is included, it is desirable to package before thawing. In the present invention, a step of freezing the porous hydrous wheat flour food is provided after or at the same time as the step of reducing the bulk of the heat treated porous hydrous wheat flour food. As a result, it is possible to store the porous hydrous wheat flour food having a reduced bulk in its original form, and at the same time, the preservability becomes excellent.

Then, the porous hydrous wheat flour food with reduced bulk is placed in a distribution process such as storage and transportation, if necessary, and then reheated at a store, a restaurant industry store or home to restore the bulk. The reheating means is preferably a dry means such as a microwave oven or an oven range, but may be a wet means using a steamer or the like. Other heating may be used, but it is preferable to use a microwave oven from the viewpoint of convenience, restorability and the like. Here, the bulk restoration rate by the reheating treatment is 0.5 to 2.0 with respect to 1 after the heating treatment.
(Volume ratio).

[0008]

As described above, according to the technique of the present invention, the baked porous hydrous wheat flour food does not cause problems such as texture / flavor, appearance, and restorability, and has good productivity,
Restorability is also good, and it is possible to provide breads and the like having a taste almost like freshly baked at any time in stores, restaurants, and homes.

[0009]

The present invention will be described in more detail with reference to the following examples. Example 1 and Comparative Example 1 Based on the composition shown in Table 1, a bread roll was produced by the 70% medium seed method, and the bread was evaluated. That is, using a vertical mixer (Kanto mixer 10 coats) and a hook, put the intermediate raw material in a ball and knead at low speed for 2 minutes and medium high speed for 1 minute to raise the kneading temperature to 24 ° C to prepare the intermediate seed dough. did. Next, this was fermented under the conditions of a medium seed fermentation temperature of 27 ° C., a relative humidity of 75%, a fermentation time of 3 hours, and a fermentation end point product temperature of 29.5 ° C. Next, the kneading raw material is mixed with the medium-type fermented dough, and the mixture is kneaded at a low speed for 3 minutes and a medium and high speed for 4 minutes, and then fats and oils are added, and further, a low speed for 2 minutes and a medium and high speed for 3 minutes,
The kneading temperature was set to 27.5 ° C. for 2 minutes at high speed to obtain the kneaded dough. Next, after 20 minutes of floor time, the thickness of the dough is about 5 cm
The dough is roughly divided into several positions, and then the dough is gradually pressed by a roller so that the thickness becomes about 5 mm, and the dough is stretched. The dough was cut at right angles so that the dough weighed about 50 g. Next, at 37 ° C and 85% humidity
Proofing was performed for 45 minutes (Example 1). Meanwhile, floor time
The dough after 20 minutes was divided into 50 g without stretching and molded, and the same proofing was performed as a control (Comparative Example 1). The dough thus prepared was baked in an oven at 200 ° C. for 10 minutes to obtain bread with a specific volume of 5.7 (cm ³ / g). After that, it was left to cool at room temperature for 1 hour, and the resulting bread was sandwiched between compression press plates and compression-molded in 15 seconds until the specific volume reached 2.00 (cm ³ / g), then at −30 ° C. Quick frozen until. Next, the compression-molded bread was released from the press plate, introduced into a packaging film, replaced with nitrogen gas, and then hermetically sealed. This compression-molded roll was stored in a freezer at -20 ° C for 1 month and then taken out and heated in a microwave oven for about 60 seconds to evaluate the bulk recovery with respect to the original bulk.
%, And the bread of Comparative Example 1 was 68%.

[0010]

[Table 1]

Example 2, Comparative Example 2 Using the stretch-molded dough after finishing of the proofing of Example 1, and the finished dough of Comparative Example 1 after finishing of the proofing,
Baking in an oven at 0 ° C for 10 minutes, specific volume 5.7 (cm ³ / g)
Got bread. Then, it was left to cool at room temperature for 1 hour, and the resulting pan was sandwiched between compression press plates to give a specific volume of 2.00 (cm ³ /
g) was compressed and formed in 15 seconds, carbon dioxide gas substitution was performed in that state, and the bread was sealed in a mold container so as not to return the shape of the compressed bread and released from the press plate. The compression-molded roll bread was stored at room temperature for one month, taken out, and then heated in a microwave oven for about 60 seconds to evaluate the bulk restoration property with respect to the original bulk. The bread of Example 2 was 89%, and Comparative Example 2
Bread was 55%. The breads of the corresponding Examples 1 and 2 and the breads of Comparative Examples 1 and 2 were almost the same in flavor.

Front page continuation (72) Inventor Tomohiro Suita, 20 Kasuga-cho, Kashima-gun, Ibaraki Prefecture, Tohashishiba, Kao Co., Ltd. (72) Inventor, Yoko Sakurai, Kasumi-gun, Kashima-gun, Kazuma-gun, 20, Kao, Ltd., Kao Co., Ltd. (72) Inventor, Onozuka Kayo Co., Ltd. 20 Kaohsiung, Kashima-gun, Ibaraki Prefecture Higashi-Fukashi Kao Research Institute (56) References JP-A-1-191635 (JP, A) JP-A 8-204 (JP, A) JP-A-6-7068 (JP, A) JP-A-6-327395 (JP, A) JP-A-10-84859 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 13/00 A21D 15/00

Claims (3)

(57) [Claims] 1. A porous hydrous wheat flour food product after baking or semi-baking is kneaded when producing a porous hydrous wheat food product having a feature that the bulk of the food product is reduced by compression and the bulk is restored by reheating. A method for producing a porous hydrous wheat flour food, comprising the steps of pressing a dough to spread it, dividing the dough into a target weight, then fermenting and baking, and then reducing the bulk. 2. A method for producing a porous hydrous wheat flour food, which comprises a freezing step at the same time as or after the step of reducing bulk. 3. The method for producing a porous hydrous wheat flour food according to claim 1, wherein the porous hydrous wheat flour food is bread.