JPH11127806A - Production of bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread crumb with good shapes in good productivity by forming a dough into a sheet shape, cutting the sheet- shaped dough at a constant quantity to form a square, forming the square dough into a oneloaf shape, packing the oneloaf-shaped dough in a baking mold as it is (packing the oneloaf-shaped dough so that the longitudinal direction of the dough may be parallel to the longitudinal direction of the baking mold in a production process of the bread crumb. SOLUTION: Dough is successively supplied and pressed and extended to form a sheet shape, and the sheet-shaped dough is twice-folded into the inside to stabilize the width of the dough. The folded dough sheet is pressed and extended again to form a thin sheet shape, and cut at a constant quantity to form a square. The square shaped dough is wound up while adding a strong tension while further pressing and extending the square-shaped dough to form a oneloaf shape allowing the dough to have directionality, and the formed product with the oneloaf shape is simply packed in a mold to produce bread crumb in the method for producing the bread crumb. Space-saving and improvement of productivity are enabled by the method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread crumbs by simplifying a bread making line by using bread dough in a sheet form and enabling mass production in a small space.

[0002]

2. Description of the Related Art A conventional bread making method for bread crumbs is a method in which a fermented bread dough is divided into small pieces, rounded with a rounder, subjected to intermediate fermentation with a puller, degassed with a moulder, and rolled into a rod. With complex shaping (M shape, N
Shape, U shape, etc.)
During the secondary fermentation and baking processes, the dough placed in the food mold travels along the inner wall of the food mold, and expands into the upper space of the food mold while supporting each other with the dough. It is common practice to produce the texture required for bread.

As a method for producing bread crumbs using band-shaped (sheet-shaped) dough as an exception, Japanese Patent Application Laid-Open No. 8-204 discloses a method in which fermented bread dough is remixed, rolled into band-shaped dough, and then curled. There is disclosed a method for producing bread crumbs by a method in which the bar-shaped dough obtained in this manner is filled in the breadth direction of the bread mold in the longitudinal direction. In this description, [Means for Solving the Problems] [0016] It is stated that the object of the invention cannot be attained if the longitudinal direction of the bar-shaped dough is filled in parallel with the longitudinal direction of the bread mold.

[0004]

The conventional make-up line in bread crumb production requires many steps such as dividing, rounding, intermediate fermentation, shaping, and filling the fermented dough. In general, in order to improve the quality, one-loaf fermented dough is divided into small pieces, then complex shaping (M-type, N-type, U-type, etc.) is performed, and a plurality of pieces are precisely aligned to form a single food mold. Packing must be performed, and the production capacity per hour in this process will be halved compared to the previous process. In order to compensate for mass production, increase the mechanical equipment in this part However, it requires a lot of space and is expensive.

[0005] In the production method using the band-like material,
Inefficiencies in the make-up line have not been eliminated in the same way as in general conventional production methods due to long-time primary fermentation, remixing, packing of a plurality of shaped bar-shaped doughs, and restrictions on how to insert them.

[0006]

SUMMARY OF THE INVENTION The present invention provides a sheet dough in which fermented bread dough is discharged at a constant thickness and width using a continuous feeding device, and is gradually rolled and stretched to make it thin. After quantitative cut, while pulling strongly on the net conveyor, wind it up and shape it into one loaf to produce the required texture, and pack this one loaf with its longitudinal direction parallel to the longitudinal direction of the edible mold. This is a very simple and space-saving panning method, and is a method for producing bread crumbs, which is characterized by secondary fermentation, baking, and pulverization according to a conventional method.

The raw materials used in the present invention may be those used in ordinary bread making. Usually, bread crumbs are flour,
Raw materials containing yeast, fats, sugars, salt, yeast food, and water as main components are used.

The dough which has been kneaded and primary fermented is discharged at a constant thickness and width by a dough continuous feeder, and is rolled and stretched stepwise to form a thin sheet while giving the dough directionality. Rolling and stretching utilize speed differences and steps between a plurality of rollers and a conveyor belt before and after the rollers.

[0009] Rollers for rolling the sheet dough stepwise include a roller having an upper roller and a lower belt conveyor structure, a roller structure having both upper and lower rollers, and a roller having a plurality of rollers. Taking into account production capacity, dough condition, quality, etc., select functions and deploy necessary parts on the bread making line.

In the process of discharging the bread dough from the continuous feeding device, rolling, stretching, and forming a sheet, a step of folding both sides of the dough inward is provided, and the folded dough is rolled again by a roller to obtain a thickness. To obtain a sheet-like material having a uniform width.

[0011] The folding of the above-mentioned dough, cut at a fixed weight or length, when deforming one loaf, to prevent deformation,
Since both ends do not form bamboo shoots, it is easier to pack and reduce the drop on both sides of the baked bread.

It is optimal to cut the sheet-like material into a one loaf before the final roller without deforming the material.

[0013] While the sheet-shaped dough is cut in a fixed amount and the square is further rolled by a final roller, while the dough is pulled by a net conveyer in a post-process, the dough is strongly rolled up to produce a dough necessary for bread crumbs, and is formed into one loaf. Shape it.

The filling of the mold is performed by a very simple method in which the shaped one loaf is placed in a single serving as it is so that the longitudinal direction thereof is parallel to the longitudinal direction of the food mold.

Since the fermented dough flows through the majority of the make-up line in the form of a sheet, the damage to the dough is small and the fermentation is promoted, so that the intermediate fermentation step employed in the conventional production method is unnecessary.

The method for producing bread crumbs in the present invention is based on the fact that the dough continuously fed is rolled by a roller and stretched by a belt conveyor to extend the dough in one direction to the limit, thereby producing a dough texture. Yes,
The narrower the clearance in the roller portion is, the better the tension in the fabric cannot be cut, and the greater the difference in speed between the front and rear belt conveyors, the better the product can stand. After the mold filling, it is subjected to secondary fermentation and baking steps, cooled, and then crushed, dried or dried to obtain a bread crumb product in a conventional manner.

[0017]

Next, the present invention will be described in detail with reference to examples.

Example 1 Flour 100 kg, yeast 2
Bread dough obtained by Kg, 1.4 kg of shortening, 1.2 kg of salt, 1.0 kg of glucose, 0.1 kg of yeast food and 56.0 kg of water in a mixer at low speed for 3 minutes, high speed for 9 minutes and kneading temperature of 28 ° C. At a temperature of 28 ° C.
After the primary fermentation for 60 minutes under the condition of humidity of 75%, the dough was put into a continuous dough supply device, and the dough continuously discharged at a width of 400 mm and a thickness of 50 mm was rolled to 560 mm in width and 9.0 mm in thickness by a roller. The stretched sheet material is folded inward from both sides and rolled while passing through a first press roller (upper roller diameter: 180 mm, lower roller diameter: 180 mm, clearance: 12.5 mm). Front belt 30m / mi
n, stretched by applying a belt after the roller (40 m / min) to form a sheet-shaped dough having a dough width of 300 mm and a thickness of 10 mm, cut into 2 kg each with a weighing guillotine, and cut this square (about 310 mm wide and 580 mm long). Rolled sheet material into a second press roller (upper roller diameter 180m)
m, lower roller diameter 180mm, clearance 2.5
mm), the speed of the next net conveyor is increased (80 m / mi) while further rolling the dough thickness to about 7 mm.
n), a one loaf (about 5 turns, a diameter of about 110 mm, a length of about 500 mm) formed by pulling and winding strongly is packed so that its longitudinal direction is parallel to the longitudinal direction (520 mm) of the edible mold; 6 under conditions of 85% humidity
Secondary fermentation was performed for 0 minutes, and the bread baked in an oven at 165 ° C. for 60 minutes was pulverized and dried to produce bread crumbs.

Example 2 In the bread making process in Example 1, the clearance between the upper and lower rollers of the first press roller was 10.2 mm, the clearance between the upper and lower rollers of the second press roller was 2.2 mm, and the speed of the net conveyor was set. Was changed to 100 m / min, and the others were the same as in Example 1 to produce bread crumbs.

Comparative Example A dough obtained using the same raw materials as in Example 1 under the same mixing conditions was subjected to primary fermentation,
Divide into 60g, round with rounder, puller 1
After taking 5 minutes, the M-shaped dough was shaped into a moulder, and the M-shaped dough was packed into a food mold every six molds, and was subjected to secondary fermentation, baking, cooling, pulverizing, and drying to obtain bread crumbs.

Test Example Each of the breadcrumbs of Examples and Comparative Examples was
The oil was adjusted at 80 ° C. for 2 minutes, and a sensory test was conducted by 10 panelists. The evaluation criteria for the sensory test are shown in Table 1 below. Table 2 shows the average evaluation score of the 10 panelists evaluated according to the 5-point method for each item.

[0022]

[Table 1]

[0023]

[Table 2]

[0024]

According to the method for producing bread crumbs according to the present invention, in the make-up process of a bread making line, each step of subdivision, rounding, and intermediate fermentation can be omitted by using sheet-like dough. In this study, it was demonstrated that a bread crumb with good sword standing can be produced simply by putting one-loaf shaping dough into a food mold as it is, and by using this method, the bread making line is simplified compared to the conventional manufacturing method. , Space saving and improvement of productivity became possible.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a bread crumb production process.

FIG. 2 is a schematic diagram of mold filling of shaped fabric in the conventional manufacturing method and the manufacturing method of the present invention, wherein (A) is a mold packing in the conventional manufacturing method complicated shaping (M type), and (B) is a conventional manufacturing method in which a band-shaped fabric is shaped into a bar. FIG. 2C is a schematic view showing a sheet-shaped dough formed into a one-loaf shape according to the present invention, in which the longitudinal direction is parallel to the short direction of the bread mold. It is the schematic which packs a mold so that it may become parallel.

Claims (7)

[Claims] 1. A bread dough made of wheat flour as a main raw material, added with water as an auxiliary raw material, kneaded and fermented, is continuously supplied at a constant width and thickness, and the dough is sequentially rolled and stretched to form a thin sheet. What was cut in a certain weight, and this individual dough was rolled up while pulling strongly and shaped into one loaf, then put into a food mold as it was, and then fermented, baked, crushed and cooled bread to make A method for producing bread crumbs. 2. In a process of sequentially rolling, stretching, and forming a sheet of bread dough supplied continuously, a plurality of rollers are installed and a gap between the upper roller and the lower belt or between the upper roller and the lower roller is gradually reduced. By passing the sheet dough, or by providing a speed difference or step between the conveyors before and after the roller, the dough is degassed, and the dough is strongly rolled and stretched to have directionality, thereby producing a texture. The method for producing bread crumbs according to claim 1, wherein 3. The method according to claim 1, further comprising the step of folding the sheet-shaped dough inward from both sides in the step of sequentially rolling and stretching the dough. 4. The method according to claim 1, wherein in the step of cutting the sheet-like dough, the dough is cut before a final roller. 5. In a one-loaf shaping process, the cut thin rectangular fabric is thinned while further degassing with a final roller, and at the same time, on a net conveyor in a subsequent process, the fabric is strongly pulled and stretched using a net, 2. The method for producing bread crumbs according to claim 1, wherein the one loaf shaping is performed while strongly winding up to generate a required texture. 6. The method for producing bread crumbs according to claim 1, wherein in the panning step, the one loaf shaped dough is packaged so that its longitudinal direction is parallel to the longitudinal direction of the food mold. 7. The method according to claim 1, wherein the intermediate fermentation step is omitted by making the fermented dough into a thin sheet in the make-up step.