JP3023838B2 - Bread manufacturing method - Google Patents

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 breads which can solve the drawbacks of the conventional straight method and medium type method and can improve the quality of bread. The present invention relates to a method for producing bread, which can improve productivity and can also simplify bread production equipment.

[0002]

2. Description of the Related Art Conventionally, in a conventional method for producing bread, for example, a straight method is used. First, kneading and mixing (mixing) various kinds of ingredients are performed using a mixer, and the dough is collectively collected in a dough box or a trolley. Take 40 to 120 minutes of floor time (first fermentation) in a container for fermenting bread dough called “bread dough”, divide it into a certain amount, perform rounding, and rearrange it into a box of bread dough called “banju” to bench time (10 to 40 minutes, bread dough damage recovery time), and a method of performing each step of molding, proofing (final fermentation), baking, finishing and the like is common. The dividing step in the above-mentioned manufacturing method is ideally performed by hand division, because if it is performed by a machine, the dough will be damaged, resulting in deterioration of quality or aging of the bread. In addition, this straight method has an advantage that the preparation can be performed only once and bread excellent in flavor and aroma can be obtained as compared with the later-described medium seed method. On the other hand, the sponge method is a method in which a part of the whole mixture is prepared in advance as a sponge, fermented, and then the remaining ingredients are added. There is an advantage that it can be performed in. Therefore, in general, small and medium bread makers mainly use the straight method, and large bread makers mainly use the medium seed method to produce breads.

[0003]

The straight method has a drawback that it is ideal to carry out the dough dividing step by hand as described above, but also has the following drawbacks. For example, when making dough using 10 kg of flour as a raw material at a time, the total weight of the dough is 16 to 20 kg (about 1 to 20 kg) because auxiliary materials such as yeast, sugar, eggs, butter, water, salt, and skim milk powder are mixed. .
(6 to 2 times), and it is extremely difficult for a woman or the like who does not have physical strength to work to put such a heavy dough in a dough box after mixing. In addition, in the fermentation process, the large dough has a large difference in temperature between the surface and the inside, so that the dough state (eg, fermentation degree) is different and it is difficult to be uniform, and bread made by dividing the dough has a large variation between products. Becomes Furthermore, dividing and rounding a large amount of dough by hand is a laborious task, and it is a severe task for women and girls, and the prolonged work time causes fermentation of the dough to progress too much, There is a risk that the texture will be poor and the bread will age quickly. Further, if the dough is divided and rounded by a large number of workers in order to complete this work in a short time, labor costs increase and profitability does not match. In addition, the bread dough that has been subdivided before the bench time is replaced with a bunju and taken out of the bunju after the bench time, but by taking the bread dough in and out from the bunju in this way, it takes time,
Since the number of times of touching the dough increases, the dough is damaged. In addition, at the work sites of small and medium-sized bread manufacturers, the work space is limited because dough boxes and other places (spaces) must be secured, and many people must work in narrow spaces. There are also environmental issues. In addition, the medium-type method has the same disadvantage as the above-mentioned straight method, and even though it is relatively superior in mechanical resistance to the dough of the straight method, it does not mean that there is no damage to the dough which is the life of bread. Absent. Therefore, there has been a demand for an improvement that can eliminate various disadvantages in the straight method and the medium method.

[0004]

Means for Solving the Problems The present invention has been proposed in view of the above, and the primary fermentation is carried out in a state where the kneaded dough is immediately divided into large portions and placed on a plate (to take a floor time). Make small divisions while resting on the plate,
The present invention relates to a method for producing bread (hereinafter, referred to as KAS production method) in which bench time is taken as it is and the subsequent steps such as molding, final fermentation, and baking are performed. As the plate, a dedicated plate of an automatic dividing and rounding machine is used, and the bread dough after the primary fermentation is divided and rounded by the automatic dividing and rounding machine, whereby productivity is remarkably improved.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The KAS production method of the present invention will be compared with a conventional production method, and differences and advantages will be described. FIG.
2 shows a production flowchart of the conventional production method and the KAS production method of the present invention. As shown in FIG. In the conventional manufacturing method, a weighed material (strong flour, sugar, salt, yeast, skim milk powder, yeast food, water, margarine, etc.) is kneaded with a mixer or the like (mixing, 15 to 25 minutes) to produce a dough, and the dough has elasticity. Once the dough has been made, all the dough, regardless of the weight of the dough, is put into a dough box at once and the primary fermentation (floor time ... bread dough fermentation 40)
１２０120 minutes), then divided (small division), replaced with a bunju, and developed with a system that takes bench time (10-40 minutes, bread dough damage recovery time). In contrast, B.I. In the KAS manufacturing method of the present invention, bread dough is prepared by kneading with a mixer or the like (mixing) in the same manner as described above, and when the bread dough has elasticity, the bread dough is roughly divided into about 500 g to 5 kg at this point, and FIG. After the primary fermentation (floor time) is carried out on the plate as shown in b), a small split () is carried out while being placed on the plate, and the bench time () is taken as it is. In FIG. 2C, reference numeral 1 denotes a plate (5 m thick).
m), 2 is a hole to be set in the division rounding machine, 3 is a circular hole (2 to 3 mm in depth), 4 is bread dough, and 5 is a gripper. The subsequent steps are described in A. B. Even in the conventional manufacturing method. The same applies to the KAS production method of the present invention, and bread is packed in a mold after molding and put in a proofer (humidity: 75 to 98%, temperature: 28 to 42 ° C.).
Oven (180-250 ° C)
) For 30 to 50 minutes. In addition, confectionery bread, baked cooking bread, donut, etc. wrap the filling, put in a stove at a temperature of 28-42 ° C, humidity of 70-95%, ferment for 30-60 minutes, and oven 180-250 ° C.
And bake for 5 to 20 minutes.

[0006] The KAS production method of the present invention will be described in more detail. First, in the present invention, the plate on which the bread dough is placed is formed of a material that does not cause deformation or the like due to heat or the like. It is desirable to use the formed one. In particular, when a special plate 1 of an automatic dividing and rounding machine (product name “Fabolit”) manufactured by Kahn (Guide to Kushizawa Electric Works) shown in FIG. This is preferable because the division and rounding can be performed by the division rounding machine. In addition, it is also possible to use a plate of a division rounding machine of another company. Further, in the present invention, the primary fermentation is performed in such a state that bread dough of large size and weight which is easy to handle by dividing into large portions is placed on the plate, so that the floor nekashi fermentation room shown in FIG. 3 (Kushizawa Electric Works, Ltd.) Made temperature 20-40
(C, humidity 50-95%, automatic control), the floor time and bench time can be taken by inserting the plate into a dedicated shelf. In FIG. 3, 6 is an operation panel, 7 is a temperature control unit, 8 is a humidity control unit, 9 is a roll curtain, 10
Denotes a humidifier, 11 denotes a dedicated shelf, 1 denotes a dedicated plate, and 4 denotes a dough. This floor-kneading fermentation room has a temperature control function and a humidity control function and an indoor convection device as an option.The surface door is a roll curtain or a transparent plate made of glass or plastic, and the side plate is made of wooden or stainless steel. Can be visually confirmed from the outside, and the surface of the dough can be prevented from drying. Also,
The dedicated shelf (11) of the floor-kneading fermentation room has a spacing of 60 to 250 mm in consideration of fermentation of dough. Further, in the present invention, the dough that has undergone a certain primary fermentation is manually or subdivided (divided and rounded) by the automatic dividing and rounding machine, and a dedicated plate is inserted into the dedicated shelf as described above to take bench time. be able to. In the case of bread and food bread, a certain amount of bread dough is put into a bread mold by passing bread dough through a stick or a molder.

[0007] As described above, the KAS production method of the present invention is different from the conventional production method in that bread dough is divided into large portions prior to primary fermentation (floor time), and a plate is used without using a dough box or a weight. Is clearly different. That is, B.
The KAS production method of the present invention and A.I. The machine layout of the conventional manufacturing method is as shown in FIG.

[0008] Due to the above difference, the KAS of the present invention is used.
The production method has the following special effects that cannot be expected with the conventional production method. As an example, a case where bread dough is prepared using 10 kg of flour as a raw material is shown.

After mixing (before floor time) In the case of the conventional manufacturing method: After mixing, 18 kg of dough is replaced in the dough box. * Extremely heavy. Especially for women and girls, it is very hard work. B. In the case of the production method of the KAS of the present invention: After mixing, the dough (for confectionery bread) is 1.5
Each kg is placed on a special plate and inserted into a special shelf in the floor nekashi fermentation room. * Because it is lightweight without using a dough box, women and women can handle it easily. There is no problem because bread is weighed enough to withstand the dedicated shelf. When bread dough is subjected to primary fermentation in a lump as in a conventional manufacturing method, such a floor-drying fermentation chamber cannot be used.

At the time of floor time (after) A. In the case of the conventional manufacturing method: When a large division is made after floor time, unless the dough is allowed to rest for 5 to 10 minutes, it is difficult to make a small division with an automatic division rounding machine. ... Because 18 kg of bread dough is a large lump, the temperature difference between the surface and the inside becomes large (internal fermentation temperature). * The working time becomes longer, and when divided into small pieces, the dough condition (such as the degree of fermentation) differs between the surface and the inside, making it difficult to be uniform, and the quality of the products varies widely. B. In the case of the production method of the KAS of the present invention: After the floor time, the small division can be performed by the automatic division rounding machine immediately without resting on the plate without rest. … 1.5kg of dough (for sweet bread) by large division
If the size is (50 g × 30), the temperature difference between the surface and the inside is small. * Working time is short, and when divided into small pieces, the temperature of the dough is almost the same on the surface and inside, and a product with uniform quality can be obtained.

At the time of subdivision (after) A. In the case of the conventional manufacturing method: After the small division, the buns are replaced with buns (50 g of confectionery bread 30 × 12 = 360 buns). After bench time, the buns are taken out again. * It takes time to put the dough in and out of the banju. Also, since the number of times of touching the dough increases, the dough is damaged. B. In the case of the production method of the KAS of the present invention: After the large division, the plate is placed on a plate, the floor time is taken as it is, and further divided into small parts, and the bench time is taken with the plate. * The work time is shortened as much as the bun is not used, and the damage to the dough is small. The greatest advantage is that the workplace does not need a weight.

In short, in the KAS production method of the present invention, bread dough is divided into easy-to-handle sizes and weights prior to primary fermentation (floor time), and plates are used without using dough boxes or weights. It is easy to take in and out when taking floor time and bench time, and a product of uniform quality can be obtained. In addition, the fabric is less likely to be damaged and does not require a dough box or a weight, so that a work space is increased. In addition, when using the automatic dividing rounding machine manufactured by the German company Kahn, the working efficiency is particularly greatly improved, and in this case, the bread dough is damaged like the conventional pocket type (using divider oil) dividing rounding machine. There is no pain, and even the dough of the straight method and the dough of the medium method have no pain and have the same flavor, taste, and aroma as those of manual work, and hand flour causing aging can be divided and rounded in a small amount. As a result, less-experienced part-timers and part-time workers can work, and the problem of manufacturing costs is solved. In addition, the efficiency of the work can be improved according to the size of the work place, so that the work can be performed smoothly.

[0013]

[Formulation]

Powerful flour: 10000g Sugar: 500g Salt: 200g Yeast ... 200g skim milk powder 200g yeast food 10g water 6500g margarine 500g Next, the kneaded dough was roughly divided into 600 g to 4 kg, placed on a dedicated plate of an automatic dividing and rounding machine, and inserted into a dedicated shelf of the floor negate fermentation room (20 to 40 ° C., 50 to 95%). . After 40 to 120 minutes, the special plate was taken out of the floor-covered fermentation room, subdivided (17 to 270 g) × (36 to 15 pieces) and rounded by the automatic splitting and rounding machine. Then, after a bench time of 10 to 40 minutes, it is put into a mold, and the final fermentation (Heiro) for 30 to 60 minutes
And put it in the kiln. And 180-250 ° C × 25
It baked on condition of -45 minutes. The resulting bread has a flavor,
The taste and aroma were excellent.

[0014]

As described above, according to the method for producing breads of the present invention, the kneaded bread dough can be processed without any problem by the straight method or the medium seed method. Less damage to the fabric, which is the life of
Bread with excellent flavor and slow aging can be obtained. And, before the primary fermentation, bread dough is easy to handle,
Because it is divided into large parts and uses plates without using dough boxes or weights, it is easy to take in and out when taking floor time, bench time, and other handling,
Inexperienced part-timers and part-time workers can also work, solving the problem of manufacturing costs and improving production efficiency. In addition, a bread product having a uniform quality such as a fermented state can be obtained, and the dough is hardly damaged. Further, since a dough box and a weight are not required, and the fermentation room and the like can be made compact, a work space can be widened and a work environment can be greatly improved. In addition, prior to the primary fermentation, the bread dough is divided into large portions, and the process can be performed according to a conventional manufacturing method except that a plate is used without using a dough box or a bun, so that, for example, there is no need to change the conventional raw material composition. Very high practical value. In addition, the use of an automatic dividing and rounding machine greatly improves productivity, and in this case, the bread dough is not damaged unlike the conventional pocket type (using divider oil) dividing and rounding machine, and the straight method dough is used. In addition, the dough of the medium-class method has no pain and is excellent in flavor, taste, and aroma similar to that of manual work, and can be made into bread dough that does not age quickly. In addition, the efficiency of the work can be improved according to the size of the work place, so that the work can be performed smoothly.

[Brief description of the drawings]

FIG. 1 is a flowchart showing each production step of a conventional production method and a method of producing bread according to the present invention.

FIG. 2 is a plan view showing one embodiment of a plate used in the present invention.

FIG. 3 is a diagram (a) of a floor neglected fermentation room used in the present invention.
It is a front view, (b) side view, (c) perspective view.

FIG. 4 is a flowchart showing each machine layout of a conventional manufacturing method and a bread manufacturing method of the present invention.

────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-3-164128 (JP, A) JP-A-1-218536 (JP, A) JP-A-5-103580 (JP, A) JP-A-10- 191874 (JP, A) JP-A-53-130449 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 8/04

Claims (2)

(57) [Claims] 1. The kneaded bread dough is divided into large portions immediately, and primary fermentation is carried out in a state where the dough is placed on a plate, and is divided into small portions while being placed on the plate. A method for producing breads that performs subsequent steps such as baking. 2. The method for producing bread according to claim 1, wherein the plate is a dedicated plate for an automatic dividing and rounding machine, and the dough after the primary fermentation is divided and rounded by the automatic dividing and rounding machine. .