JP3385538B2 - Manufacturing method of mold-stuffed bread without cave-in - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to a cave-in (a phenomenon in which a side surface of a bread is folded into the inside of the bread, which is also referred to as a caving, hereinafter referred to as a cave-in), which is found in a product of a stuffed bread such as bread and sweet bread. The present invention relates to a method for producing a moldless pan without a cave-in for the purpose of preventing it.

[0002]

2. Description of the Related Art In order to manufacture a conventional type stuffed bread, a rod-shaped dough formed by a straight method or a medium seeding method is folded into a U-shape, an N-shape or an M-shape, and the stuffing is carried out. ,
Then it's firing.

Conventionally, there has been proposed a technique for twisting a cloth to prevent cave-in (Japanese Patent Publication No. 3-65939).
issue).

[0004]

According to the above conventional manufacturing method, as shown in FIG. 5, the side surface of the product bread 13 is folded into the inside of the bread to cause a cave-in phenomenon 14, which not only impairs the appearance of the product but also the internal phase. It was also a problem in terms of quality, as it became dense and the texture and taste deteriorated.

Further, research was conducted in order to develop a method that can be adopted regardless of before and after the mold filling, without depending on the method of giving the twist to the rod-shaped material and then filling the mold.

[0006]

SUMMARY OF THE INVENTION However, the present invention has solved the above-mentioned conventional problems by stamping the rod-shaped material before or after the die-filling.

That is, according to the present invention , a restoration rate of 80 is set at the bending position of the bread dough before or after the molding of the molded bread dough.
% Or less of the stamping takes proofing after performing (deform under pressure), a Kebuin free mold filling method for producing bread characterized by baking in a conventional manner.

Further, in the stamping of the present invention, by pressing the fabric from one side or both sides, the fabric has a restoration rate of 8
The deformation is performed to 0% or less, and the stamping is performed at the bending position of the bread dough at the time of mold filling.

The stamping described above can be performed by hand, using a thin rod, or machined, but in any case, in order to completely prevent the cave-in, it is necessary to give the material a permanent deformation. . The permanent deformation in this case means that the pressure dent remains when stamping is performed with a thin rod, for example.

That is, when stamping is performed, the pressing location is once thinned and then elastically restored a little, but the material thickness after restoration is set to 80% or less of the material thickness before stamping. The stamping thickness is preferably 65% or less, but is not limited to this. For example, if the stamping is performed to such an extent that it is permanently deformed, the effect is surely exhibited, but if the degree of the stamping is small (the thickness ratio between the part and other parts before and after the stamping is 70% to 80% or more), there is a slight cave-in phenomenon. Although it is observed, it is clear that there is a marked effect as compared with the case without stamping. The amount of the cave-in phenomenon in this case varies depending on the quality of the dough, the shape of the folds, the expansion coefficient of the bread (the ratio of the amount of the dough to the volume in the mold),
If the stamping rate is 65% or less, the cave-in phenomenon can be reliably prevented.

[0011]

[Example 1] An example and a comparative example of corned bread according to the bread making straight method will be described.

[0012]

Put the materials excluding the above fats and oils in a mixer,
Mix at low speed for 2 minutes, medium speed for 3 minutes, high speed for 1 minute, stop once, add oil and fat, and further mix for low speed for 2 minutes, medium speed for 3 minutes, and high speed for 5 minutes. The kneading temperature at this time is 27 ° C. Then, after fermenting for 60 minutes at a temperature of 27 ° C and a humidity of 75%, the dough is divided and rolled for 25 minutes for bench time, and then three stick-shaped doughs (for example, diameter 40 to 45 mm
Shape). Next, stamp the entire length into quarters.

In the stamping in this case, a rod having a diameter of 12 mm is brought into contact with the rod-shaped cloth at a right angle, and the rod-shaped cloth is rotated to form an annular groove 2 on the surface of the rod-shaped cloth 1 as shown in FIG. This annular groove 2 has an outer diameter of 25 mm after restoration.
(When the diameter of the dough is 45 mm).

The rod-shaped dough 1 is bent at the portion of the annular groove 2 and put into the baking mold 3 as the M-shaped dough 5, and the proof is taken for 45 minutes at a temperature of 38 ° C. and a humidity of 85%.

After removing the proof, the lid 4 is capped and
When baked at 10 ° C for 35 minutes, the square bread of the present invention is completed. The products shown in Table 1 were evaluated by comparing the products without the stamping described above as comparative examples.

[0017]

[Table 1]

[0018]

[Embodiment 2] With respect to corned bread prepared by the intermediate seed method of bread making, an embodiment and a comparative example of the present invention will be described.

[0019]

[0020]

[0021] In the above, first, all of the intermediate materials were put into the mixer, and the mixture was kneaded at a temperature of 24 ° C for 2 minutes at a low speed and 2 minutes at a medium speed, and then for 4 hours at a temperature of 27 ° C and a humidity of 75%. Ferment.

On the other hand, the medium seeds and the kneaded material other than oil and fat were put in a mixer, and the mixture was kneaded after slow kneading for 2 minutes, medium speed 3 minutes and high speed 1 minute, and then oil and fat were added. Minutes,
Knead at 27 ° C for 3 minutes at medium speed and 5 minutes at high speed. Then, after the floor time is 20 minutes, the floor time is divided into 3 parts for 460g, rounded, and the bench time is 25 minutes. This dough is formed into a rod-shaped dough having a diameter of 40 mm. Stamping is performed on three positions (equal intervals) of the rod-shaped material. The stamping is an annular groove and the diameter of the groove is about 20 mm.

After the stamping is performed, the stamping points are used as folds, and the stamped pieces are put into a predetermined shape and placed in a baking mold.
The product of the present invention is completed by taking a proofer for 0 minutes (temperature 38 ° C, humidity 85%), covering the lid 4 and then baking at 210 ° C for 35 minutes. The results shown in Table 2 were obtained when the above-mentioned non-stamping was used as a comparative example.

[0024]

[Table 2]

[0025]

[Embodiment 3] In the embodiment shown in FIGS. 3 (a) and 3 (b), after the rod-shaped dough 1 is stored in the baking mold 3 as the M-shaped dough 5, the plate 6 is provided with the projecting pieces 7.
Is stamped by the stamping tool 8 provided in a protruding manner. In this case, if the tip 7a of the projecting piece 7 is bent outward and used as a guide, the stamping process of the M-shaped material 5 is easy.

In the embodiment shown in FIG. 4 (a), a ridge 10 is provided on the lower surface of the plate 9, and the plate 10 is pressed against the cloth for stamping. Further, FIG. 4B shows a roll 11 provided with an annular ridge 12. When the cloth 1 is passed through, an annular groove 2 is formed. At this time, the roll is preferably rotated inward as shown by the arrow in FIG. This plate 9 or roll 11
Can be attached to a bread production line (for example, the rear end of a moulder) for execution.

FIG. 4 (c) shows an example of use of a stamping tool, in which spreading plates 15 are installed on the upper part of a conveyor 16 at a predetermined interval, and roll dough is rolled by pressurizing it with rolls 17, 17. , As shown by arrow 18, the conveyor 16
Is rolled between the pressure spreading plate 15 and processed by the protrusion 10 of the plate 9 and sent to the next step.

[0028]

EFFECTS OF THE INVENTION According to the present invention, folding of bread dough before baking
Since the bending recovery rate of 80% or less of stamping position (deform under pressure) the occurrence of Kebuin the corner bread products almost no appearance, internal phase both good texture, there are various effects such as excellent taste .

[Brief description of drawings]

FIG. 1 is a perspective view showing a cross section of a part of a rod-shaped cloth of the present invention.

FIG. 2 is a partially cross-sectional plan view in which the rod-shaped material is also housed in a baking mold.

FIG. 3 (a) is a cross-sectional plan view of a baking mold housed in another embodiment. (B) A perspective view of the stamping tool.

FIG. 4A is a front view of another stamping tool. (B) A front view of another stamping tool. (C) A side view of another example of using a stamping tool.

FIG. 5 is an enlarged cross-sectional view of a square bread with cave-in.

[Explanation of symbols]

1 stick dough 2 annular groove 3 baking type 4 lid 5 storage fabric 8 stamping tools 9 plates 10 ridges 11 rolls 12 annular protrusion 13 Square bread 14 Cave-in phenomenon

Claims (2)

(57) [Claims] Claims: 1. Forming the bread dough before or after the mold filling is performed at the folding position of the bread dough with a restoration rate of 80% or less , then take the proof and bake by a conventional method. A special method for making mold-filled bread without cave-in. 2. The method for producing a mold-filled bread without a cave-in according to claim 1, wherein the stamping is performed to such an extent that the dough maintains its deformation at a restoration rate of 80% or less.