JP3583549B2

JP3583549B2 - Method for producing porous wet flour food

Info

Publication number: JP3583549B2
Application number: JP14692496A
Authority: JP
Inventors: 浩二峯; 直明早川; 雅美清水; 学佐藤; 康正大木; 勝坂田
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 1995-12-25
Filing date: 1996-06-10
Publication date: 2004-11-04
Anticipated expiration: 2016-06-10
Also published as: JPH09233994A

Description

【０００１】
【発明の属する技術分野】
本発明は、パン類等の多孔性含水小麦粉食品の製造方法に関する。詳しくは、焼成後に嵩を減少させ、保存後、再加熱により嵩を復元させる圧縮多孔性含水小麦粉食品に関する技術であって、その際の風味、食感、生産性を向上させる技術に関する。
【０００２】
【従来の技術】
近年、食生活が洋風化しパン類の消費量が増加するに従って、一度焼成したパン類を常温、冷蔵あるいは冷凍状態で保存し、販売店や外食産業店で電子レンジ等を用いて加熱し、消費者に供給することが増えてきている。
又、本発明者らは、ベーカリー製品等の流通、保管における経費削減を図ると共に、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するベーカリー製品等を提供するべく鋭意検討を重ねた結果、ベーカリー製品等を一旦焼成等の手段により製造した後、嵩を減少させ、保存後、再加熱により嵩を復元させる技術に着目し、加熱処理後に嵩を減少させた多孔性含水小麦粉食品であって、再加熱により嵩が復元する特徴を有する多孔性含水小麦粉食品に関する発明を完成し、特許出願するに至った（特願平７−５３９２５号）。このような圧縮復元パンの場合、食感・風味と共に、レンジアップ時の復元性が極めて重要である。
【０００３】
【発明が解決しようとする課題】
本発明者らは、上記圧縮復元パンの復元性について検討を進めた結果、焼成直後のパンは、表面が硬く、そのまま圧縮するとひび割れを生じ、復元性の低下、外観（圧縮時、復元時）低下の原因となることがわかった。
この問題は、焼成後、半日から１日程度のエージングを行い、表面が柔らかくなってから圧縮する方法によりある程度解決可能であるが、この場合には、風味低下、生産効率の低下等の問題が顕著となった。
【０００４】
【課題を解決するための手段】
本発明者らは、圧縮復元パン等の多孔性含水小麦粉食品における食感・風味等の品質、並びに復元性の更なる向上を目的として鋭意検討した結果、圧縮時のひび割れが表層部の水分に依存し、焼成後のパンの表層部に水を含ませる工程を行い、次いで圧縮することが有効であることを見出し、本発明を完成したものである。
即ち本発明は、焼成乃至半焼成後の多孔性含水小麦粉食品の表層部に水を含ませる工程を行い、次いで圧縮により該食品の嵩を減少させた、再加熱により嵩が復元する特徴を有する多孔性含水小麦粉食品の製造方法である。
【０００５】
上記の如き本発明によれば、焼成後、パンの表層部に水を含ませる工程を行うことにより、焼成多孔性含水小麦粉食品の特徴である香ばしさを逃さず、又、短時間のうちに圧縮工程に移行することができるため、生産性が良く、ひび割れもなく、復元性も良好である。
尚、特開昭５４−２６３４６号公報では、焼成後のパンに対し、冷凍する前に適量の水分を加えることにより、解凍時あるいは再焼成時のパン外皮の剥がれ落ちを防止することが提案されているが、この技術は圧縮・復元を伴わない冷凍パンに関するものであり、単に冷凍パンの外観向上のための技術に過ぎないものである。
【０００６】
【発明の実施の形態】
以下、本発明の多孔性含水小麦粉食品の製造方法について詳細に説明する。
先ず、本発明で言う多孔性含水小麦粉食品とは、具体的には、食パン、コッペパン、ロールパン、クロワッサン、アンパン等の菓子パン等のパン類；スポンジケーキ、パウンドケーキ、ホットケーキ等のケーキ類；中華マン等のマンジュウ類；ドーナツ、パイ、カステラ等の菓子類等が挙げられる。この場合に用いられる多孔性含水小麦粉食品は、小麦粉食品の内、比較的含水率が高く、且つ比較的内部空間容積の大きな食品である。ここで、比較的含水率が高いとは、一般的には含水率１０％以上、また、比較的内部空間容積が大きいとは、一般的には空間容積１０％以上のものを指す。クッキー、ビスケット等の比較的含水率が低く、且つ比較的内部空間容積の少ないものは、殆ど嵩の復元力がなく、このような圧縮技術の対象からは除かれる。
尚、本発明の多孔性含水小麦粉食品は、小麦粉を主成分とし、大麦、ライ麦、トウモロコシ粉、澱粉、卵、油脂、砂糖、乳成分、香料、乳化剤その他を含有するものであり、組成的には特に限定されるものではない。
又、上記多孔性含水小麦粉食品は、焼く、揚げる、蒸す等の加熱処理により半製品または製品となるものである。ここで、パン類を例にとれば、一般的には、一旦焼成し、製品としたものについて、後記の如き処理が施されるが、場合によっては、最初の段階では半焼成の状態にしておき、嵩の復元のための再加熱の際に同時に完全に焼成し、製品とする形でもよい。
【０００７】
本発明においては、焼成乃至半焼成後の多孔性含水小麦粉食品の表層部に水を含ませる工程を行う。
具体的な水を含ませる手段としては、水の直接塗布（ハケまたはローラー等による塗布）、水への浸漬、水の噴霧（スプレー等による噴霧）が挙げられる。
【０００８】
又、高湿度下で冷却を行うことによっても水を含ませることができる。ここで、高湿度下とは、６０％ＲＨ以上、好ましくは７５％ＲＨ以上であり、また、温度条件は復元に影響がない限り特に限定されないが、表面の温度が５０℃以下となるまで６時間以内の時間で冷却することが好ましい。
又、蒸気を用いることも有効であり、一般的には蒸し器を用い、１〜２０分程度、加熱蒸気処理を行うことが好ましい。
上記手段により水を含ませる場合、含ませる水分の量は、多孔性含水小麦粉食品の表層部（クラスト）の乾燥重量の１％以上であることが本発明の効果を得る上で好ましい。この場合、特に上限規定はないが、当然のことながら、あまりにも多量の水分付与は外観や食感等の低下を招くので、表層部（クラスト）の乾燥重量の２倍量以下、好ましくは２５％以下にとどめておくのが望ましい。
又、含ませる水分の量を別の方法により表現すれば、表層部（クラスト）１０ｃｍ^２当り０．００５〜１ｇ程度の水、より好ましくは０．００５〜０．０５ｇの水を含ませるのが好ましい。
更に、上記手段により水を含ませる場合、転動によって内部に局在する水分を多孔性含水小麦粉食品全体に均質化することによって、ひび割れ抑制等の効果を増幅させることができる。尚、転動方法は多孔性含水小麦粉食品に遠心力を与えることができる手段であれば特に限定されず、例えばドラム型転動機を用い、該食品をその中で転がせる等の方法がある。
【０００９】
尚、本発明においては、これらの手段を組み合わせて水を含ませる工程を２回以上に分けて行うと効果が更に上昇する場合がある。組み合わせや１回に含ませる水の量は特に限定されないが、含ませる水の量を全体で多孔性含水小麦粉食品の表層部（クラスト）の乾燥重量の２倍量以下、好ましくは２５％以下にとどめておくのが望ましい。また、最初に水を含ませてから、次に水を含ませるまでの間にエージング（放置、静置等）を行うほうが、その効果を大きくできる場合がある。エージングの条件は特に限定されないが、２時間以内が好ましい。このような水を含ませる工程を２回以上に分けて行うことは、上記の如き効果の他に、球状等の一度に多量の水を含ませるのが難しい形状の食品に多量の水を含ませたい場合にも有効である。
【００１０】
尚、本発明においては、水の直接塗布、水への浸漬、水の噴霧、及び蒸気等の手段を用いて、焼成乃至半焼成後から、多孔性含水小麦粉食品の表層部に水を含ませる工程を行うまでの間に、多孔性含水小麦粉食品を冷却する工程を設けると、圧縮成型が行いやすくなるので、該工程を設けることが好ましい。
その方法及び条件は特に限定されないが、表面の温度が５０℃以下となるまで、強制的あるいは半自然的に冷却するのが望ましい。
【００１１】
本発明においては、上記の如き水分付与処理した多孔性含水小麦粉食品の嵩を減少させる工程を行う。
その場合、水を含ませる工程の直後に嵩を減少させても良いが、その間にエージング（放置、静置等）をおこなってもよい。エージングの条件は特に限定されないが、２時間以内が好ましい。
ここで、嵩の減少率は、上記多孔性含水小麦粉食品の種類、即ち内部空間容積と復元力との兼ね合いにより一律には規定できないが、一般的には加熱処理後の半製品又は製品の１に対して０．１〜０．９（体積比）の範囲であり、本発明の目的（流通、保管における経費削減）からすれば、減少率が大きいほど好ましく、０．５以下が効果的である。要は、後記する再加熱により嵩が復元する程度まで、圧縮することが肝要である。
この多孔性含水小麦粉食品の嵩を減少させる工程の具体的手段としては、機械的圧縮等が挙げられ、具体的には、プレス機による加圧圧縮や、可撓性包材中に密封しておき中を減圧することによる圧縮（真空パック方式）が挙げられる。
本発明においては、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の前または後に該食品を包装する工程を含むことができる。この包装の工程は、常法の技術により行われるが、前記の如き真空圧縮包装によれば、圧縮と同時に包装も可能である。尚、当然のことながら、これに限らず包装は圧縮の後でも可能である。又、品質維持のために、窒素、炭酸ガス等の単一または混合ガスを充填しながら包装しても良い。又、凍結工程を含む場合には、解凍しないうちに包装するのが望ましい。
本発明では、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の後あるいは同時に多孔性含水小麦粉食品を冷凍または冷蔵処理する工程を設けるのが好ましい。これにより、嵩を減少させた多孔性含水小麦粉食品をそのままの形態で保存することが可能であると共に保存性も優れたものとなる。
【００１２】
次いで、嵩を減少させた多孔性含水小麦粉食品を、必要により保存、運搬等の流通過程におき、販売店、外食産業店または家庭にて、再加熱し、嵩を復元させる。この再加熱の手段としては、乾式手段である電子レンジやオーブンレンジによるものが好ましいが、蒸し器等を使った湿式手段でもよい。又、その他の加熱によるものでもよいが、電子レンジによることが、利便性等の点から好ましい。ここで、再加熱処理による嵩の復元率は、加熱処理後の１に対して０．５〜２．０（体積比）程度である。
【００１３】
【発明の効果】
このようにして、本発明の技術によれば、焼成後、表層部に水を含ませることにより、焼成多孔性含水小麦粉食品の特徴である香ばしさを逃さず、又、短時間のうちに圧縮工程に移行することができるため、生産性が良く、復元性も良好であり、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するパン類等を提供することができる。
【００１４】
【実施例】
以下、実施例により本発明を更に具体的に説明する。
実施例１
下記するように各成分を配合し、混捏後、２８℃で４０分醗酵、４０ｇに分割、ベンチタイムを１５分とった後、成型し、３７℃、湿度８５％で３０分ホイロ後焼成し、比容積５．１０（ｃｍ^３／ｇ）、高さ５（ｃｍ）のロールパンを製造した。

得られたロールパン（３６ｇ）を−５℃の条件で１５分間冷却した後、ハケにより水を０．７ｇ塗布し、ロールパンの表面に、クラストの乾燥重量当り１０％の水分を付与した。次に、室温条件下でロールパンを圧縮プレス板にはさんで、ロールパンの高さが１．２５（ｃｍ）（初期の高さの１／４）となるまで５秒（圧縮速度７．５（ｍｍ／秒））で圧縮し、その状態で（圧縮後３分以内に）−４０℃の冷凍庫に入れ１時間保持した。次に、圧縮成型されたロールパンをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後、密封包装した。この圧縮成型されたロールパンを１ヵ月、−２０℃の冷凍庫に保存した後取り出し、電子レンジで４０秒加熱したところ、ロールパンの高さは４．７（ｃｍ）まで膨張した。再加熱したロールパンは製造時と同様のふっくらした状態で、風味・食感も優れたものであった。
【００１５】
実施例２
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で１５分間冷却した後、ハケにより水を０．５ｇ塗布し、室温条件下で１０分間放置した後、再びハケにより水を０．５ｇ塗布し、ロールパンの表面に、クラストの乾燥重量当り１５％の水分を付与した。次に、同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−２０℃の冷凍庫に保存した後取り出し、電子レンジで４０秒加熱したところ、ロールパンの高さは４．７（ｃｍ）まで膨張した。再加熱したロールパンは製造時と同様のふっくらした状態で、風味・食感も優れたものであった。
【００１６】
実施例３
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で１５分間冷却した後、２０℃、８５％ＲＨの条件で１時間冷却し、ロールパンの表面に、クラストの乾燥重量当り１８％の水分を付与した。次に、同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−２０℃の冷凍庫に保存した後取り出し、電子レンジで４０秒加熱したところ、ロールパンの高さは４．７（ｃｍ）まで膨張した。再加熱したロールパンは製造時と同様のふっくらした状態で、風味・食感も優れたものであった。
【００１７】
実施例４
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で１５分間冷却した後、９０℃の蒸し器で５分間蒸してロールパンの表面に、クラストの乾燥重量当り２３％の水分を付与した。次に、同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−２０℃の冷凍庫に保存した後取り出し、電子レンジで４０秒加熱したところ、ロールパンの高さは４．７（ｃｍ）まで膨張した。再加熱したロールパンは製造時と同様のふっくらした状態で、風味・食感も優れたものであった。
【００１８】
比較例１
実施例１と同じ条件で焼成して得たロールパンを−５℃の条件で１５分間冷却した後、水分付与を行わず、すぐに同様の圧縮、冷凍、包装工程を行った。この圧縮成型されたロールパンを１ヵ月、−２０℃の冷凍庫に保存した後取り出し、電子レンジで４０秒加熱したところ、ロールパンの高さは２．２（ｃｍ）までしか膨張しなかった。また、圧縮時にロールパンの表面に多数の亀裂が発生し、外観上も好ましくないものとなった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a porous wet flour food such as bread. More specifically, the present invention relates to a technique relating to a compressed porous water-containing flour food that reduces the bulk after baking and restores the bulk by reheating after storage, and relates to a technique for improving the flavor, texture, and productivity at that time.
[0002]
[Prior art]
In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been stored at room temperature, refrigerated or frozen, and heated at a store or restaurant industry store using a microwave oven or the like, and consumed. Supply to the elderly is increasing.
In addition, the present inventors have worked hard to reduce costs in the distribution and storage of bakery products and the like, and have been diligently studying 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 of stacking, after producing bakery products etc. by means such as baking once, paying attention to the technology of reducing the bulk and restoring the bulk by reheating after storage, the porous hydrous wheat flour with reduced bulk after heat treatment The present invention has been completed on a porous hydrated flour food product which is a food product having a characteristic that the bulk is restored by reheating, and a patent application has been filed (Japanese Patent Application No. 7-53925). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture and flavor.
[0003]
[Problems to be solved by the invention]
The present inventors have studied the restoring properties of the above-mentioned compression restoring bread, and as a result, the bread immediately after baking has a hard surface, cracks when compressed as it is, reduces the restoring ability, and appearance (at the time of compression and at the time of restoration). It was found to be the cause of the decline.
This problem can be solved to some extent by a method of performing aging for about half a day to about one day after firing and compressing the surface after it has become soft, but in this case, problems such as a decrease in flavor and a decrease in production efficiency are caused. Became noticeable.
[0004]
[Means for Solving the Problems]
The present inventors have conducted intensive studies with the aim of further improving the texture, flavor, and the like of porous water-containing flour foods such as compression-restored bread, as well as restorability. It has been found that it is effective to perform a step of including water in the surface layer of the bread after baking, and then to compress the bread, thereby completing the present invention.
That is, the present invention has a feature of performing a step of including water in the surface layer portion of the porous hydrated wheat flour food product after baking or semi-baking, then reducing the bulk of the food by compression, and restoring the bulk by reheating. This is a method for producing a porous water-containing flour food.
[0005]
According to the present invention as described above, after baking, by performing a step of including water in the surface layer portion of the bread, do not miss the fragrance characteristic of the baked porous water-containing flour food, and in a short time Since the process can be shifted to the compression step, productivity is good, there is no crack, and resilience is good.
In Japanese Patent Application Laid-Open No. 54-26346, it is proposed to prevent the peeling of the bread skin during thawing or rebaking by adding an appropriate amount of water to the bread after baking before freezing. However, this technique relates to a frozen bread that does not involve compression and decompression, and is merely a technique for improving the appearance of the frozen bread.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing the porous water-containing flour food of the present invention will be described in detail.
First, the porous hydrated flour foods referred to in the present invention are, specifically, breads such as loaf of bread, coppé bread, roll bread, croissants, buns and the like; cakes such as sponge cakes, pound cakes and hot cakes; Manjus such as man; confectionery such as donut, pie, and castella. The porous water-containing flour food used in this case is a food having a relatively high water content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally refers to a water content of 10% or more, and a relatively large internal space volume generally refers to a space volume of 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 power and are excluded from such compression techniques.
Incidentally, the porous water-containing wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, egg, oil and fat, sugar, milk components, flavors, emulsifiers, and the like. Is not particularly limited.
In addition, the above-mentioned porous hydrated wheat flour food is a semi-finished product or product by heat treatment such as baking, frying, and steaming. Here, if breads are taken as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product.
[0007]
In the present invention, a step of including water in the surface layer portion of the baked or semi-baked porous water-containing flour food is performed.
Specific means for containing water include direct application of water (application with a brush or a roller), immersion in water, and spraying of water (spraying with a spray or the like).
[0008]
Water can also be contained by cooling under high humidity. Here, the condition under high humidity is not less than 60% RH, preferably not less than 75% RH, and the temperature condition is not particularly limited as long as it does not affect the restoration. Preferably, the cooling is performed within a period of time.
It is also effective to use steam, and it is generally preferable to use a steamer and perform the heating steam treatment for about 1 to 20 minutes.
When water is included by the above means, the amount of water to be included is preferably 1% or more of the dry weight of the surface layer (crust) of the porous water-containing flour food for obtaining the effects of the present invention. In this case, although there is no particular upper limit, it is needless to say that an excessively large amount of water causes a decrease in appearance, texture, etc., so that it is not more than twice the dry weight of the surface layer (crust), preferably 25% or less. % Is desirable.
If the amount of water to be contained is expressed by another method, about 0.005 to 1 g of water, more preferably 0.005 to 0.05 g of water is contained per 10 cm ^{2 of} the surface layer (crust). preferable.
Furthermore, when water is included by the above-mentioned means, the effect of suppressing cracking and the like can be amplified by homogenizing the water localized inside by rolling to the whole porous hydrated flour food. The rolling method is not particularly limited as long as it can apply a centrifugal force to the porous water-containing flour food, and for example, there is a method of rolling the food in a drum-type rolling machine.
[0009]
In the present invention, if the step of incorporating water by combining these means is performed twice or more, the effect may be further increased. There is no particular limitation on the amount of water to be included in the combination or at one time, but the amount of water to be included is not more than twice the dry weight of the surface layer (crust) of the porous hydrated wheat flour food as a whole, preferably not more than 25%. It is desirable to keep it. In some cases, aging (leaving, standing, or the like) between the time when water is first contained and the time when water is next contained can increase the effect. The aging conditions are not particularly limited, but are preferably within 2 hours. Performing such a step of including water in two or more times has the effect described above, and in addition to the effects described above, including a large amount of water in a food such as a sphere or the like that is difficult to contain a large amount of water at one time. It is also effective when you want to.
[0010]
Incidentally, in the present invention, using means such as direct application of water, immersion in water, spraying of water, and steam, after baking or semi-baking, water is contained in the surface layer portion of the porous water-containing flour food. If a step of cooling the porous hydrated wheat flour food is provided before the step is performed, compression molding can be easily performed. Therefore, the step is preferably provided.
Although the method and conditions are not particularly limited, it is desirable to cool the material forcibly or semi-naturally until the surface temperature becomes 50 ° C. or less.
[0011]
In the present invention, the step of reducing the bulk of the porous hydrated wheat flour food product subjected to the above-described moisture imparting treatment is performed.
In that case, the bulk may be reduced immediately after the step of including water, but aging (leaving, standing, etc.) may be performed during that time. The aging conditions are not particularly limited, but are preferably within 2 hours.
Here, the rate of reduction in bulk cannot be uniformly defined depending on the type of the porous water-containing flour food, that is, the balance between the internal space volume and the restoring force. The volume ratio is in the range of 0.1 to 0.9 (volume ratio), and in view of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable it is. is there. 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 the porous water-containing flour food include mechanical compression and the like.Specifically, pressurization by a press machine and sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place.
The present invention may include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. Further, in order to maintain quality, packaging may be performed while filling a single or mixed gas such as nitrogen gas and carbon dioxide gas. In addition, in the case where a freezing step is included, it is desirable to pack the product before thawing.
In the present invention, it is preferable to provide a step of freezing or chilling the porous water-containing flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing flour food. As a result, the porous hydrated flour food product having reduced bulk can be stored in the form as it is, and the storability is excellent.
[0012]
Next, the porous hydrated flour food product having reduced bulk is subjected to a distribution process such as preservation and transportation, if necessary, and is 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. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like. Here, the restoration ratio of the bulk by the reheating treatment is about 0.5 to 2.0 (volume ratio) to 1 after the heating treatment.
[0013]
【The invention's effect】
Thus, according to the technology of the present invention, after baking, by including water in the surface layer portion, the fragrance characteristic of the baked porous water-containing flour food is not missed, and it is compressed in a short time. Since the process can be shifted to the process, it is possible to provide breads and the like which have good productivity and good resilience, and have a taste almost freshly baked at a store, a restaurant industry store, and a home at any time.
[0014]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Example 1
After blending each component as described below, kneading, fermenting at 28 ° C. for 40 minutes, dividing into 40 g, taking 15 minutes for bench time, molding, baking after heating at 37 ° C. and 85% humidity for 30 minutes, A roll pan having a specific volume of 5.10 (cm ³ / g) and a height of 5 (cm) was manufactured.

After cooling the obtained roll pan (36 g) at −5 ° C. for 15 minutes, 0.7 g of water was applied with a brush to give 10% moisture per dry weight of the crust to the surface of the roll pan. Next, the roll pan is sandwiched between compression press plates at room temperature for 5 seconds until the height of the roll pan becomes 1.25 (cm) (1/4 of the initial height) (compression speed 7.5 ( mm / sec)) and placed in that state (within 3 minutes after compression) in a freezer at -40 ° C for 1 hour. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. The roll pan thus formed was stored for one month in a freezer at −20 ° C. and then taken out and heated in a microwave oven for 40 seconds, whereby the height of the roll pan expanded to 4.7 (cm). The reheated roll bread had a plump state similar to that at the time of production, and had excellent flavor and texture.
[0015]
Example 2
After the roll bread obtained by baking under the same conditions as in Example 1 was cooled at -5 ° C for 15 minutes, 0.5 g of water was applied by brush, left standing at room temperature for 10 minutes, and then brushed again. 0.5 g of water was applied, and the surface of the roll pan was provided with 15% of water per dry weight of the crust. Next, the same compression, freezing, and packaging steps were performed. The roll pan thus formed was stored for one month in a freezer at −20 ° C. and then taken out and heated in a microwave oven for 40 seconds, whereby the height of the roll pan expanded to 4.7 (cm). The reheated roll bread had a plump state similar to that at the time of production, and had excellent flavor and texture.
[0016]
Example 3
The roll bread obtained by baking under the same conditions as in Example 1 was cooled at -5 ° C for 15 minutes, and then cooled at 20 ° C and 85% RH for 1 hour. 18% water was applied. Next, the same compression, freezing, and packaging steps were performed. The roll pan thus formed was stored for one month in a freezer at −20 ° C. and then taken out and heated in a microwave oven for 40 seconds, whereby the height of the roll pan expanded to 4.7 (cm). The reheated roll bread had a plump state similar to that at the time of production, and had excellent flavor and texture.
[0017]
Example 4
The roll bread obtained by baking under the same conditions as in Example 1 was cooled at −5 ° C. for 15 minutes, and then steamed for 5 minutes using a steamer at 90 ° C., and the surface of the roll bread was dried with 23% moisture per dry weight of the crust. Granted. Next, the same compression, freezing, and packaging steps were performed. The roll pan thus molded was stored for one month in a freezer at −20 ° C., and was taken out and heated in a microwave oven for 40 seconds. As a result, the height of the roll pan expanded to 4.7 cm. The reheated roll bread had a plump state similar to that at the time of production, and was excellent in flavor and texture.
[0018]
Comparative Example 1
After the roll bread obtained by baking under the same conditions as in Example 1 was cooled at −5 ° C. for 15 minutes, the same compression, freezing, and packaging steps were immediately performed without water addition. The roll pan thus formed was stored for one month in a freezer at −20 ° C. and then taken out and heated in a microwave oven for 40 seconds. As a result, the height of the roll pan expanded only to 2.2 (cm). In addition, a number of cracks were generated on the surface of the roll pan at the time of compression, which was unfavorable in appearance.

Claims

A step of impregnating the surface layer of the porous hydrated wheat flour food product after baking or semi-baking with water, and then reducing the bulk of the food product by compression and recovering the bulk by reheating. Manufacturing method.

The method for producing a porous water-containing flour food according to claim 1, further comprising a freezing step after the compression.

The method for producing a porous wet flour food product according to claim 1 or 2, wherein the step of adding water has means selected from direct application of water, immersion in water, and spraying of water.

The method for producing a porous water-containing flour food according to claim 1 or 2, wherein the step of adding water has means for cooling under high humidity.

The method for producing a porous water-containing flour food according to claim 1 or 2, wherein the step of incorporating water includes means using steam.

The method for producing a porous water-containing flour food according to claim 1 or 2, wherein the step of adding water is performed twice or more by combining the same or different means according to claims 3 to 5.

The method for producing a porous hydrated flour food product according to any one of claims 1 to 6, wherein the amount of water contained is 1% or more of the dry weight of the surface layer (crust) of the porous hydrated flour food product.

The method for producing a porous water-containing flour food according to any one of claims 1 to 7, wherein the porous water-containing wheat flour food is bread.