JP3230744B2 - Pre-baking method for molded frozen bread dough - 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 pre-baking molded frozen bread dough.

[0002]

2. Description of the Related Art The most common method of thawing molded frozen bread dough is a room temperature thawing method in which the dough is taken out from a frozen storage and thawed in a room or a fermentation thawing method in which the dough is thawed in a fermentation room. (Dough temperature is 0 ° C. to 20 ° C.), the dough is put in a proofer and the final fermentation step is performed. Recently, I use a retarder to ease my work in the early morning
A retarder thawing method of thawing for 6 to 24 hours in a temperature zone of 5 ° C. to 5 ° C. has also been performed, and a dough conditioner that incorporates a computer in the retarder and automatically performs a stove after thawing is also used.

[0003] Conventionally, the molded frozen bread dough has an average heating rate of 0.07 ° C to 0.28 ° C / min and a relative humidity of 70% to 100%.
% To a temperature of 10 ° C. for 2 hours to 6 hours, and
0 ° C-20 ° C, relative humidity 70% -100% for 10 minutes-6
Defrosting method with holding time (Japanese Patent Publication No. 6-36707)
Or, using a special thawing / fermentation device, temperature -5 ℃ -10
Defrosting while retarding for 10 minutes to 72 hours at a relative humidity of 90% to 100% and a wind speed of 0.2 m / s or less for 10 minutes to 72 hours, and preheating to a temperature of 15 ° C to 20 ° C for 1 hour 20 minutes to 2 hours 10 minutes Then, the temperature is raised from 22 ° C to 40 ° C over 20 minutes to 1 hour and 10 minutes, and the state is maintained for 20 minutes to 3 hours, and then the dough is baked (Japanese Patent Laid-Open No. 5-6453).
9) has been reported. Further, as a means for maintaining a dough state suitable for baking for a long time, after the final fermentation step, 0 ° C.
A method of maintaining the temperature in a temperature range of 18 ° C. to suppress the activity of baker's yeast (Japanese Patent Application Laid-Open No. H7-155100) is also known. Further, as a pre-baking method of frozen dough for simultaneously producing two or more types of bread having different final fermentation times, a method of adjusting the thawing state according to the type and placing the same in a stove to make the final fermentation time common (Japanese Patent No. 2729669). ) Have also been reported.

[0004]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to simplify the complicated work before baking, to unify the work before baking of various types of bread dough, and to simultaneously prepare many kinds of bread dough. Pre-baking treatment and increasing the frequency of baking dough are three points.

The use of the molded frozen bread dough can simplify the work in the store and greatly reduce the amount of work compared to the scratch method (a conventional bread making method in which mixing to baking is performed continuously). Therefore, bread can be produced without any skilled person called a craftsman. However, in a general store that manufactures 60 to 100 types of bread, it is the present condition that the bread is manufactured once or twice a day even if the frozen frozen dough is used. Is difficult to provide to consumers. The reason for this is that the current thawing method has a long thawing time and it is difficult to thaw a plurality of times, and the thawing time and the heating time are different for each type and it is necessary to deal with each type individually. As the number of types increases, the number of work and the frequency of work increase, and the work content becomes complicated,
The bread dough after the final fermentation needs to be baked immediately and there is no time margin.

Therefore, as a means of simplifying the operation, continuous thawing and final fermentation are performed, and further, the final fermented bread dough obtained after the final fermentation is held for a certain period of time so that baking can be performed at an arbitrary time. Is preferred.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a refrigerator having an internal temperature of 17 ° C.
C. to 40.degree. C., preferably 22.degree. C. to 35.degree. C., and a relative humidity of 50% to 75%, preferably 60% to 65%, while thawing and final fermentation of the molded frozen bread dough are performed continuously. After the final fermentation step, the temperature is -20 ° C ~ 1
The present invention relates to a pre-baking method for a molded frozen bread dough, comprising maintaining bread dough by moving the bread dough into a refrigerator at 5 ° C. and a relative humidity of 80% or more. In addition, the present invention, the internal temperature of 17 ℃ ~ 40 ℃, preferably 22 ℃ ~
While maintaining the temperature at 35 ° C. and the relative humidity in the refrigerator at 50% to 75%, preferably 60% to 65%, the thawing of the molded frozen bread dough and the final fermentation process are continuously performed. The difference between the dew point temperature and the dough surface temperature is 20 ° C
The temperature in the refrigerator is maintained at a cooling rate of 0.2 ° C / min or more, preferably 0.4 ° C / min or more, preferably -20 ° C to 15 ° C, preferably 0 ° C to 10 ℃
And maintaining the state of the dough by cooling to a temperature. Thus, according to the present invention, the molded frozen bread dough is placed in a refrigerator that is previously maintained at a desired temperature and relative humidity in the thawing and final fermentation steps, and thereafter, the temperature and relative humidity in the refrigerator are particularly changed. Without thawing, the thawing and final fermentation steps can be performed continuously. here,
The “relative humidity in the refrigerator” is a relative humidity of the air in the refrigerator, and is an average value that fluctuates in a range of about ± 10%. In the method of the present invention, when the thawing of the molded frozen bread dough and the final fermentation step are continuously performed, the temperature and the relative humidity in the refrigerator may be maintained within the above-mentioned fixed range, and are always maintained at a fixed value. No need.

On the other hand, while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less, preferably 15 ° C. or less, the temperature is raised at a rate of 0.1 ° C. to 2 ° C./min, preferably 0.1 ° C./min. 3
By raising the internal temperature to 17 ° C to 40 ° C, preferably 22 ° C to 35 ° C at a rate of 1 ° C to 1 ° C / min, it is possible to continuously perform the thawing and final fermentation of the molded frozen bread dough. In such a case, when the molded frozen bread dough is put, in particular, the temperature in the refrigerator is maintained at 17 ° C to 40 ° C, or the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough is maintained at 20 ° C or less. It is not necessary, for example, a temperature of -20 ° C to 15 ° C.
° C, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough may be larger than 20 ° C. According to the present invention, after about 2 to 4 hours from the start of thawing, after the thawing and final fermentation steps are continuously performed in the same refrigerator, it is possible to obtain bread dough in a baking state. Note that the heating rate does not need to be constantly maintained at the same value during the heating period, and may fluctuate within the above-mentioned predetermined range. Therefore, for example, the heating rate can be changed continuously or stepwise.
In addition, after raising a temperature in a warehouse under such conditions, it is also possible to maintain a temperature in a warehouse in the said range, and to continue fermentation.

Conventional thawing at high temperatures has been problematic because of the wetness of the dough surface during thawing and uneven thawing between the dough surface and the center. However, according to the method of the present invention,
By maintaining the relative humidity in the refrigerator at 50% to 75%, or by maintaining the difference between the dew point temperature of the refrigerator air and the dough surface temperature at 20 ° C. or less, wetting of the bread dough surface during thawing is suppressed. In addition, since the temperature rise is rapid, especially when the molded frozen bread dough is small, the temperature rise in the center of the dough is quick, and the yeast activity between the dough surface and the center is high. The difference is small and the problem of uneven thawing is small,
Good bread dough can be obtained. Further, it is known that the conventional molded dough has a drawback in that white spots called fish eyes are generated on the bread surface after baking by maintaining the temperature in a temperature range of about 0 ° C. to 15 ° C. for a long time. This phenomenon was frequently observed when the frozen frozen dough was thawed. However, according to the method of the present invention, since thawing is rapidly performed in a very short time of several hours, such a phenomenon is not observed, and a good bread surface can be obtained.

According to the method of the present invention, after the final fermentation step is completed, the bread dough is moved into a refrigerator having a temperature of -20 ° C. to 15 ° C. and a relative humidity of 80% or more, or the dew point temperature of the air in the refrigerator and the dough surface temperature. While maintaining the difference between
Keep the temperature in the refrigerator at 0.2 ° C / min or more, preferably 0.4 ° C / min.
By cooling to -20 ° C to 15 ° C, preferably 0 ° C to 10 ° C at a rapid cooling rate of not less than a minute, the yeast activity in the dough can be rapidly suppressed. As a result, the change in the dough state during cooling, particularly the change in volume, can be reduced, and the dough state after the final fermentation can be maintained in a good state for a long time without drying the surface. Note that the cooling rate does not need to be constantly maintained at the same value during the cooling period, and may vary within the above-described predetermined range. Thus, for example, the cooling rate can be changed continuously or stepwise. Such a difference between the dew point temperature of the inside air and the dough surface temperature is an average value and fluctuates in a range of about ± 10%. The dew point temperature of the inside air and the dough surface temperature can be measured by methods known to those skilled in the art. For example,
The dew point temperature of the air is obtained from the "air diagram" which is a relationship diagram between the temperature and the humidity, and the dough surface temperature can be obtained by actually measuring using a well-known temperature sensor. The apparatus for performing the final fermentation and maintaining the cooling after the fermentation is generally referred to as a "dough conditioner", and is an apparatus capable of arbitrarily performing heating, cooling, humidification, and dehumidification. In particular, it is desirable to use a dough conditioner having a refrigerating capacity of more than 400 W, preferably 600 W or more, and a heating capacity of more than 600 W, preferably 1 KW or more, for a charged amount of frozen bread dough up to 20 Kg. Other suitable types of storage known to those skilled in the art can also be used.

The present invention is further characterized in that a plurality of types of molded frozen bread dough are used, and the total time of thawing and final fermentation of each molded frozen bread dough is adjusted by adjusting the amount of yeast added to each molded frozen bread dough. The present invention relates to a method for pre-baking molded frozen bread dough. It is known that the composition of bread dough varies greatly depending on the type of bread. If the amount of the yeast is different even if the amount is the same, especially if the amount of salt or sugar is different, the degree of activity of the yeast is greatly affected, and the amount of carbon dioxide gas generated (rate of generation) is greatly different. In addition, the optimum dough expansion rate at the time of final fermentation varies depending on the type of bread, that is, the optimal amount of yeast gas generated differs. Furthermore, the thawing speed also differs depending on the shape of the frozen dough and the amount of division. In the present invention, in consideration of these points, the amount of carbon dioxide generated in the yeast is measured for each dough by a gas generation amount measuring device (Pharmograph), and the amount of yeast added to obtain the required gas generation amount in a certain period of time. Was calculated, and the amount of yeast added to each molded frozen bread dough was adjusted based on the calculated value, whereby the total time of thawing and fermentation of several types of molded frozen bread dough was made possible.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The material of the molded frozen bread dough used in the method of the present invention and the mixing ratio thereof are not particularly limited. For example, those skilled in the art can appropriately select according to the type of various confectionery buns such as anpan and final products such as butter rolls. Raw materials obtained by appropriately blending each material are subjected to various processes well known to those skilled in the art, for example, pretreatment, kneading, fermentation, etc., and then further dividing, rounding, shaking, shaping, molding. After the finishing treatment, the mixture is frozen using a plast freezer or the like, and stored frozen at an appropriate temperature in a freezer or the like.
The shape of the frozen frozen dough can also be appropriately selected by those skilled in the art according to the type of the final product.

Hereinafter, the present invention will be described in detail with reference to examples. It will be apparent to those skilled in the art that the technical scope of the present invention is not limited to the embodiments unless departing from the gist of the present invention. Incidentally, as is well known to those skilled in the art, “Baker's%” and “%” in the following tables mean “parts by weight”.

[0014]

Example 1 Molded frozen bread dough was manufactured according to the following specifications.

[0015]

[Table 1]

The frozen frozen dough thus obtained was taken out of the freezer, placed on a top plate, and stored in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 90%. The internal temperature of the dough conditioner was raised to 30 ° C. over 50 minutes at an average rate of 0.5 ° C./min, and maintained at 30 ° C. for 100 minutes. During this time, the relative humidity was 6
Maintained at 5 ± 10%. Further, the temperature in the refrigerator is cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and then cooled to 5 ° C. for 60 minutes.
Maintained. In all of the above steps, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was maintained at 15 ° C. or less by humidifying and dehumidifying the air in the refrigerator. Thereafter, the dough was baked in an oven.

[0017]

Example 2 In the same manner as in Example 1, a molded frozen bread dough was prepared. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, housed in a dough conditioner set at a temperature of 30 ° C. and a relative humidity of 60%, and maintained for 150 minutes. When the molded frozen dough was thawed and the final fermentation was completed, it was transferred into a refrigerator set at a temperature of 5 ° C. and a relative humidity of 90%. In this state, the final fermented dough was maintained for 60 minutes and then baked.

[0018]

Example 3 A frozen frozen dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, stored in a dough conditioner set at a temperature of 30 ° C. and a relative humidity of 60%, and maintained for 130 minutes. Further, the internal temperature was cooled to 5 ° C. over 35 minutes at an average cooling rate of 0.7 ° C./min, and maintained at a temperature of 5 ° C. for 60 minutes. In all of the above steps, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was maintained at 15 ° C. or less by humidifying and dehumidifying the air in the refrigerator. afterwards,
The dough was baked in an oven.

[0019]

Comparative Example 1 A molded frozen bread dough was prepared in the same manner as in Example 1 except for the amount of yeast added in the main kneading, and the thawing, final fermentation, and cooling and maintaining steps after fermentation were carried out in the same manner as in Example 1.
Table 2 shows the obtained results. From this result, it was confirmed that, even if the amount of yeast added at the time of main kneading was the same, the amount of gas generated from the yeast was different if the blending of other auxiliary materials was different. The gas generation amount was measured using a Farmograph (manufactured by ATTO). For example, the dough volume after the stir-fry with the added yeast amount of 4% at the time of the main kneading was good for the cooked bread, but too large for butter roll and danish, and too small for the sweet bread. That is, it became clear that it was possible to suppress the gas generation amount of the dough by changing the amount of yeast added in the main kneading, and to adjust the dough volume after the heating. However, the optimal gas generation amount differs depending on the type and shape of the dough, and unifying the time of the thawing and the stove process does not necessarily mean the same gas generation amount, but grasps the optimum gas generation amount for each dough. It is necessary to use the amount of yeast to obtain the gas generation amount.

[0020]

[Table 2]

[0021]

Comparative Example 2 A molded frozen bread dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, and housed in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 80%. In this state, the dough is sufficiently thawed for 16 hours, and further maintained at a temperature of 20 ° C. and a relative humidity of 80% for 2 hours. Then, the inside of the dough conditioner is heated to a temperature of 30 ° C. and a relative humidity of 80%. Maintained for 60 minutes. Further, the temperature in the refrigerator is 5 ° C. over 35 minutes at an average cooling rate of 0.7 ° C./min.
Then, the mixture was maintained at a temperature of 5 ° C. and a relative humidity of 90% for 60 minutes, and then fired. The difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was kept within 20 ° C.

[0022]

Comparative Example 3 A molded frozen bread dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, and housed in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 80%. The internal temperature of the dough conditioner was raised to 30 ° C. over 50 minutes at an average rate of 0.5 ° C./min, and maintained in this state for 100 minutes. During this time, the relative humidity was 8
The temperature fluctuated at 0 ± 10%, and the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was 27 ° C. in the initial stage of the temperature rise. Further, the temperature in the refrigerator was cooled to 5 ° C. in 35 minutes at an average cooling rate of 0.7 ° C./min, and maintained at a temperature of 5 ° C. for 60 minutes. During this time, the difference between the dew point temperature of the inside air and the dough surface temperature was kept at 20 ° C. or less. Thereafter, the dough was baked in an oven.

[0023]

Comparative Example 4 A molded frozen bread dough was prepared in the same manner as in Example 1. The molded frozen bread dough thus obtained was taken out of the freezer, placed on a top plate, and housed in a dough conditioner set at a temperature of 5 ° C. and a relative humidity of 80%. The internal temperature of the dough conditioner was raised to 30 ° C. over 50 minutes at an average rate of 0.5 ° C./min, and maintained in this state for 100 minutes. During this time, the relative humidity was 6
The temperature was maintained at 5 ± 10%, and the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough was maintained at 20 ° C. or less. Further, the temperature in the refrigerator was cooled to 5 ° C. over 4 hours at an average cooling rate of 0.1 ° C./min.
Maintained at a temperature of 5 ° C. for 0 minutes. During this time, the difference between the dew point temperature of the inside air and the dough surface temperature was kept at 20 ° C. or less. Thereafter, the dough was baked in an oven. Table 3 shows the above results.
Shown in

[0024]

[Table 3]

As compared with each of the comparative examples, the bread dough treated in each of the examples had a good condition of the dough surface before baking, and the quality of bread obtained after baking was also good. In addition, it became clear that setting the relative humidity was important in the thawing and stir-out steps of the molded frozen dough. That is, even if the surface of the molded dough was too wet or too dry, the state of the outer skin of the baked bread was significantly adversely affected. It was important to keep the surface of the dough moist at all times. Furthermore, it was clarified that it was important that the heating rate and the cooling rate were rapid. It was also confirmed that when the speed is slow, not only does the quality have a bad influence, but also that a whirlover or the like often occurs and it is difficult to obtain a stable quality.

[0026]

According to the pre-baking method of the present invention, from the start to the end of the final fermentation, the processing can be performed in a short time of about 2 to 4 hours, so that bread can be baked a plurality of times a day. Further, it is also possible to adjust the number of products to be manufactured in consideration of the state of sales. If a plurality of fermentation chambers are used in combination, the effects of the present invention can be more effectively obtained. Also, thaw multiple types of molded frozen bread dough at the same time.
In order to maintain the final fermentation / final fermentation state, until now individually corresponding to each bread dough, corresponding to the order of proceeding to the thawing and final fermentation step, in the method of the present invention, It is possible to start thawing a plurality of types of bread dough at the same time and bake them in an arbitrary order and at a desired timing.
According to the method of the present invention, since each process proceeds continuously in the same refrigerator, complicated operations such as moving the top plate are reduced. Therefore,
According to the method of the present invention, it is possible for a person who does not have a special ability with a high degree of specialty to bake a wide variety of breads in a small number of times at an arbitrary time.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-7-79690 (JP, A) JP-A-7-155100 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 6/00 A21D 8/02 A21D 10/02

Claims (5)

(57) [Claims] 1. A heating rate of 0.1 ° C. to 2 ° C. while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less.
Per minute, the thawing of the molded frozen bread dough and the final fermentation step are continuously performed by raising the temperature in the refrigerator to 17 ° C to 40 ° C, and after the final fermentation process, the dew point temperature of the refrigerator air, the dough surface temperature, The temperature inside the refrigerator was kept at a cooling rate of 0.2 ° C./min or more at −20 ° C. to 15 ° C. while maintaining the difference of 20 ° C. or less.
A method for pre-baking a plurality of types of molded frozen bread dough , comprising maintaining the state of bread dough by cooling to a temperature of ℃. 2. The pre-firing treatment method according to claim 1, wherein the temperature in the refrigerator is increased from 0.3 ° C. to 1 ° C./min and the temperature in the refrigerator is raised to 20 ° C. to 40 ° C. . 3. The pre-firing method according to claim 1, wherein the maximum internal temperature is 22 ° C. to 35 ° C. 4. The pre-calcination method according to claim 1, wherein the cooling rate in the storage after the final fermentation termination step is 0.4 ° C./min or more. 5. The method according to claim 1, wherein the rate of carbon dioxide generation is controlled by adjusting the amount of yeast added to each molded frozen bread dough, and the total time of thawing and final fermentation of each molded frozen bread dough is equalized. 5. The pre-firing treatment method according to any one of items 4 to 4.