JPH1142047A - Production of porous water-containing wheat flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a compressed porous watercontaining wheat flour food by baking a food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce the food good in the recoverability of the bulkiness. SOLUTION: This method for producing a porous water-containing wheat flour food has characteristics comprising compressing a baked or semibaked porous water-containing wheat food to reduce the bulkiness of the food, and again heating the compressed food to recover the bulkiness. Therein, processes for pressing and extending a kneaded dough, dividing the extended product into divisions each having a target weight, fermenting the divisions, baking the fermented divisions, and subsequently reducing the bulkiness of the baked products are disposed.

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 a porous water-containing 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 bulk after baking and restores bulk by reheating after storage, and relates to a technique for improving flavor, texture, and resilience at that time.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
Breads once baked are stored at room temperature, in a refrigerated or frozen state, heated in a store or a restaurant industry store using a microwave oven or the like, and supplied to consumers. In addition, the inventors of the present invention intend to reduce costs in distribution and storage of bakery products and the like, and in a store, a restaurant industry store and a home, intensively study to provide bakery products and the like having a taste almost freshly baked at any time. As a result of the stacking, the bakery product is once manufactured by means such as baking, and then, after reducing the bulk, after storage, paying attention to the technique of restoring the bulk by reheating, the porous wet 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 and has a characteristic of rebuilding its bulk upon reheating, and has been applied for a patent (WO 96/28036). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture and flavor. An object of the present invention is to further improve the restoring property of such a compression restoring pan.

[0003]

Means for Solving the Problems The present inventors have conducted intensive studies on further improving the resilience of porous hydrated wheat flour foods such as compressed reconstituted bread, and as a result, it is extremely effective to apply a special treatment to the dough itself. And completed the present invention. That is, the present invention reduced the bulk of the baked or semi-baked porous hydrated wheat flour food product by compression, and kneaded the mixture to produce a porous hydrated flour food product having the characteristic that the bulk was restored by reheating. After pressing and expanding the dough, it is divided into the target weight, then fermented and baked,
Next, there is provided a process for producing a porous water-containing flour food, comprising a step of reducing bulk.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a 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 specifically include breads such as buns such as bread, coppé bread, roll bread, croissants, and anpan; confectioneries such as donut and pie. 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 means a water content of 10% or more,
A relatively large internal space volume generally means a space volume
Points to 10% or more. Cookies, biscuits, etc., which have a relatively low water content and a relatively small internal space volume, have little bulk restoring force and are excluded from such compression techniques. In addition, the porous water-containing 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. Also, the porous water-containing flour food, bake,
It becomes a semi-finished product or product by heat treatment such as frying or steaming. Here, taking breads 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.

[0005] A feature of the present invention resides in that the kneaded dough is pressed and expanded, divided into target weights, and then fermented and fired. By adopting such a method,
The restorability after compression is significantly improved as compared with the case where the kneaded dough is baked by an ordinary method. The reason is presumed as follows. That is, when the bread dough is divided and molded by a usual method, the gluten fiber structure, which is the basic skeleton of the bread, has a random three-dimensional structure, and as a result, the resistance to external pressure is dispersed in the random direction. It is considered something. Then, it was found that it is effective to extend the dough in a certain direction as a result of examining the structure of the gluten fiber to have directionality and making the resistance against external pressure in a certain direction. That is, when the dough is stretched in a certain direction, the gluten fiber structure is stretched along the dough extension direction, and the direction is formed.As a result, it is possible to concentrate the repulsion direction of gluten against external pressure in a certain direction, It was found that the resilience of the gluten tissue improved the resilience. Therefore, in the present invention, as described above, the technique of pressing and expanding the kneaded dough is adopted.
In the present invention, as a method of pressing and extending the dough, if the dough is pressed at a stretch, the dough is damaged, and the dough is liable to be cut, so a method of gradually expanding is desirable, a rolling pin, a roller, or the like, or It is desirable to use a pie roller or the like when expanding the pie dough and gradually press and expand the pie dough. Further, in the case of mass production, it is preferable to carry out the so-called noodle band method using a device for pressing a dough and extending it in a continuous band shape as shown in, for example, JP-A-1-191635. After the dough is pressed and stretched, it is then rolled up in a bar shape or molded by stacking multiple layers, or divided into target weights without molding, fermentation, baking, and then reducing the bulk Turned to

In the present invention, after the treatment as described above, a step of reducing the bulk of the porous water-containing flour food is performed. Here, the reduction rate of the bulk is the type of the porous water-containing flour food,
That is, although it cannot be uniformly defined due to the balance between the internal space volume and the restoring force, 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. From the viewpoint of the purpose (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable it is. 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, pressure compression by a press machine, or sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place. The present invention can 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 with a single gas or a mixed gas such as nitrogen gas or 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, a step of freezing 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 is provided. 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.

[0007] Next, the porous hydrated flour food with 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. Further, other heating may be used, but using a microwave oven is preferable in terms 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 technology of the present invention, in the baked porous water-containing flour food, problems such as texture, flavor, appearance, and resilience do not occur, and the productivity is good.
It has good resilience, and can provide breads and the like having a taste almost freshly baked at a store, a restaurant industry store, and a home at any time.

[0009]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Example 1, Comparative Example 1 Based on the composition shown in Table 1, a roll bread was manufactured by a 70% sponge method, and the bread was evaluated. That is, using a vertical mixer (Kanto mixer 10 coat) and hooks, put the raw material into a ball, knead at low speed for 2 minutes and medium and high speed for 1 minute, adjust the kneading temperature to 24 ° C, and prepare the raw material for raw material did. Next, this was fermented under the conditions of medium fermentation temperature of 27 ° C., relative humidity of 75%, fermentation time of 3 hours, and fermentation end point temperature of 29.5 ° C. Next, the main kneading raw material is mixed with the medium-type fermented dough, kneaded at a low speed of 3 minutes and a medium and high speed of 4 minutes, and then fats and oils are added.
After 2 minutes at high speed, the kneading temperature was 27.5 ° C., and the kneaded dough was obtained. Then, after 20 minutes of floor time, the thickness of the dough is about 5cm
Roughly divide the dough so that it is in the right place, and then gradually stretch the dough with a roller so that the thickness becomes about 5 mm, roll it up in a bar shape, and The dough was cut at right angles so that the dough weight was about 50 g. Then, under the conditions of 37 ° C and 85% humidity,
Proofing was performed for 45 minutes (Example 1). Meanwhile, floor time
After 20 minutes, the dough was divided into 50 g without being stretched, molded, and then subjected to the same proofing as a control (Comparative Example 1). The dough thus prepared was baked in an oven at 200 ° C. for 10 minutes to obtain a bread having a specific volume of 5.7 (cm ³ / g). Thereafter, the mixture was allowed to cool at room temperature for 1 hour, and the obtained bread was sandwiched between compression press plates and compression-molded in 15 seconds until the specific volume became 2.00 (cm ³ / g). Flash frozen until. Next, the compression-molded bread was released from the press plate, introduced into a packaging film, replaced with nitrogen gas, and sealed and packaged. The roll bread thus molded was stored in a freezer at −20 ° C. for one month, then taken out, heated in a microwave oven for about 60 seconds, and evaluated for bulk resilience to the original bulk.
%, And the bread of Comparative Example 1 was 68%.

[0010]

[Table 1]

Example 2 and Comparative Example 2 Using the stretch-molded dough of Example 1 and the stretch-molded dough of Comparative Example 1 without extension,
Baking in an oven at 0 ° C for 10 minutes, specific volume 5.7 (cm ³ / g)
Got the bread. Then, the mixture was allowed to cool at room temperature for 1 hour, and the obtained bread was sandwiched between compression press plates to obtain a specific volume of 2.00 (cm ³ /
The mixture was compression-molded in 15 seconds until g), followed by carbon dioxide substitution in that state, and the pan was sealed in a mold container and opened from the press plate so that the shape of the compressed bread did not return. This compression-molded roll bread was stored at room temperature for one month, then taken out, heated in a microwave oven for about 60 seconds, and evaluated for bulk resilience to the original bulk. The bread of Example 2 was 89%, and the bread of Example 2 was 89%.
Bread was 55%. The breads of Examples 1 and 2 and Comparative Examples 1 and 2 had almost no difference in flavor.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Tomohiro Suita, Kao Co., Ltd., Research Institute 20, Kasumi-gun, Kashima-gun, Ibaraki Prefecture (72) Inventor Yoko Sakurai, Kao Co., Ltd. Research Institute, Kasumi-cho, Kashima-gun, Ibaraki Prefecture, Japan (20) 72) Inventor Kazuhiro Onozuka Kao Corporation Kashima Co., Ltd.

Claims (3)

[Claims] 1. A method for producing a porous hydrated wheat flour food product having the characteristics of reducing its bulk by compressing the hydrated or semi-baked porous hydrated wheat flour food product and restoring the bulk by reheating. A method for producing a porous water-containing flour food, comprising the steps of: pressing a dough, stretching the dough, dividing the dough into target weights, fermenting and baking, and then reducing the bulk. 2. A method for producing a porous water-containing flour food, comprising providing a freezing step at the same time as or after the step of reducing bulk. 3. The method for producing a porous hydrated flour food according to claim 1, wherein the porous hydrated flour food is bread.