JP3400742B2 - 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, and in particular, so-called bagel bread or breads similar thereto characterized in that kneaded and divided dough is steamed, that is, steamed with steam and then baked. The manufacturing method of a class. In the present invention, "steaming" and "steaming" are used with the same meaning, and the bread dough steamed in this way almost completely kills yeast, and wheat gluten on the surface of the dough is no longer extended or expanded. It has undergone thermal denaturation and forms a thin, soft epidermis.

[0002]

2. Description of the Related Art Bagel bread is 19
From the latter half of the century, from Europe to the United States, glossy crust, firm and crunchy texture, lean flavor with relatively little oil and fat, and the characteristic that it is rich in flavor as you chew, It is a bread that is currently booming in the United States. As shown in Fig. 2, the manufacturing method is as follows: knead raw materials such as flour, yeast, salt and water to make dough, and immediately divide it into the weight of each final product with a cutter etc. It is formed into a bagel shape, after taking a proof, it is soaked in hot water and then baked, firstly, immediately after kneading without bulk fermentation of the dough mass, and secondly, after rounding and Molding without taking intermediate fermentation (also called "cleaning" or "bench time"),
The third feature is that the dough after proofing is dipped in hot water and then baked. The above-mentioned method for producing authentic American bagel bread is characterized by interposing a step of immersing the dough after proofing in hot water for a short time before baking, and by adopting the hot water dipping step,
The features of bagel bread described above will be achieved.

Problems of the Prior Art (1) By the way, the hot water dipping step is usually carried out by a batch method, that is, a method in which the dough after proofing is soaked in a hot water pot and boiled each time. This is because the hot water dipping process used to be an automatic continuous fryer for donuts as well as this, but the automatic continuous boiling in which hot water was filled instead of oil was also examined and tested, but the device puts the bagel dough forward. Since contaminants such as oil and scraps of attached dough flow out into the hot water from the conveyor chain used for the mechanism and other mechanisms, it contaminates the hot water and is not hygienic for bagel dough, either. Actually, it was difficult to be adopted.

(2) Even so, the above batch system was not without problems. That is, (a) mass production of bagel bread was impossible by the batch-type boiling method. Also, (b) the hot water adhered to the bagel dough in the manufacturing process before proofing, such as splitting and molding, stains the hot water and is not hygienic for the bagel dough. For example, the boiling water has a uniform effect on the boiled dough. (c)
Usually, for convenience, the bagel dough that has been finished before is boiled is added to the bagel dough that is finished after it is boiled in hot water, so it is not necessary to boil it from the front. It was not possible to remove the bagel dough from the hot water in order and bake it, and it was not possible to always boil the bagel dough evenly. Furthermore, (d) it was troublesome to take out the bagel dough from the hot water one by one and arrange it on a tray before putting it in the oven. (e) It was necessary to remove the water adhering to the surface of the bagel dough thus arranged on the tray or the like before putting it in the oven. Furthermore, in order to boil both sides of the (f) bagel dough, it is necessary to always invert the bagel dough in boiling water,
Doing this manually was a tedious task and was a dangerous task that could cause burns. (g) Instead of this manual work, it is possible to boil the hot water over high heat or blow air into the hot water to invert the bagel dough naturally, but it can be said that the risk of burns is high. . (h) And above all, boiling such soft and weak bagel dough with boiling water makes it easy to make irregularities on the surface of the bagel dough, and with the large cracks of crumbs described later, the appearance of the baked bagel bread・ It was a great loss of aesthetics.

(3) The above-mentioned authentic American bagel bread has the above-mentioned characteristic inside out. (A) It is not rounded after division, and due to lack of fermentation, it is crusted in a process such as mechanical forming by a bagel forming machine. (B) In addition, (b) In addition, because moderate fermentation is not taken, Japanese consumers who are remarkably soft-minded in recent years have a hard texture, are too heavy, and lack flavor. It does not satisfy the tastes of Japanese consumers in (c) and because it does not perform sufficient intermediate fermentation and degassing, it provides a uniform texture between the final products and also between individual final products. Since the final product lacked in (d) and frozen and stored, the final product had a very hard texture, was heavy, and was rough, and could not be said to be suitable for frozen storage.

(4) The above-mentioned authentic American bagels are produced from wheat flour (wheat flour for bagel bread) which has the property of forming tough gluten and great extensibility in the dough. , It is difficult to obtain such wheat flour, and therefore, there is no choice but to use ordinary wheat flour for bread making even when making bagel bread. However, the usual bread wheat flour forms strong gluten in the dough, but lacks the property of imparting great extensibility, so the bagel bread produced by the above-mentioned conventional technique using this is the above-mentioned authentic bread. The problem (defect) of American bagel bread was accompanied by a more remarkable form.

(5) In order to solve the above-mentioned problem (2), conventionally, a method for producing bread (special method, which comprises steaming bread dough with steam at 100 to 120 ° C. before baking and then baking by a usual method) (See Japanese Unexamined Patent Publication No. 61-181331)
was there. However, the conventional technique is as follows:
It is steamed at a steam temperature as high as ~ 120 ° C, and the dough after proofing is exposed to excessively hot steam, causing cracks in the crust of the dough, the surface being rough, and the texture being rough. The problem was that it would be dry. Further, (b) the conventional technique is to perform the steaming in an open atmosphere, specifically, in a so-called tunnel steamer, so that the very soft and weak dough after proofing The above problems were exposed more remarkably because they were exposed to the high temperature steam as soon as they entered the tunnel steamer filled with the high temperature steam. Further, (c) the conventional technique was not invented in order to solve the above problems by clearly recognizing the above problems (3) and (4), and therefore, it is not necessary to use the conventional straight line as a bread manufacturing process. Since the kneading method (straight method) is used, the kneaded dough (kneading temperature 26.5 ° C) is 27 ° C.
Since the first fermentation is carried out at a humidity of 80% for 90 minutes, the gluten is easily broken in the dough after the fermentation, and the strength or elasticity, flexibility, and extensibility of the gluten necessary for bagel molding are lost. Therefore, the above problems (3) and (4) cannot be sufficiently solved. In addition, above all, such long-term fermentation of the dough after kneading impairs the original characteristic of bagel bread, such as a firm, chewy texture. Furthermore, (d) said prior art bread was not suitable for freezing and frozen storage.

[0008]

SUMMARY OF THE INVENTION Therefore, the present invention solves the above-mentioned problems of the prior art by comparing the crust with a smooth and glossy texture while maintaining the above-mentioned firm texture of bagel bread. A soft and light texture, a good flavor, a uniform texture between products and individual product parts, suitable bagel bread for frozen storage, or breads similar thereto and a method for producing the same. The purpose is to provide.

[0009]

The present invention relates to a method for producing bagel bread or similar breads, wherein the hot water dipping step in the prior art is performed in a steaming box under a temperature atmosphere of 90 ° C or higher and lower than 100 ° C. Characterized in that it is replaced with a steaming step in, the dough prepared by mixing and kneading at least raw materials consisting of wheat flour, yeast, salt and water is subjected to initial fermentation at room temperature for 10 to 20 minutes, then split and rounded, and then the dough is mixed. Is subjected to intermediate fermentation, then degassed and molded, the proof is removed, put in a steaming box, steamed in a temperature atmosphere of 90 ° C. or higher and lower than 100 ° C., and then baked. There is.

One of the features of the present invention is that, in the prior art, the method for producing bagel bread is that the dough formed by bagels is taken in a proofing furnace and immersed in hot water, and then baked. In particular, it is replaced with a step of placing in a steaming box and steaming in an atmosphere at a temperature of 90 ° C. or higher and less than 100 ° C. Therefore, it is desirable that the above-mentioned steaming in the present invention is steamed under the condition as close as possible to the action of heating and cooking by boiling in hot water, and the temperature atmosphere of steaming is appropriately adjusted. Steaming atmosphere temperature is 100
Above ℃, in addition to the above-mentioned problems of the prior art (see (5) (a) above), the amount of heat of steam easily penetrates into the bagel dough and the bagel dough expands too much. Lacks the firm and crunchy texture that is characteristic of bagel bread, resulting in a texture close to that of ordinary bread, and the epidermis may not be glossy. On the other hand, when the temperature of the steaming atmosphere is lower than 90 ° C, the steaming time must be significantly extended. Even if the steaming time is extended, the calorific value of the steam hardly penetrates into the bagel dough and the baked product becomes damp. It has a lot of stuffiness and is far from the original texture of bagel bread, and it has no commercial value as bagel bread.
The temperature or atmosphere temperature of steaming means the environmental temperature at which breads are actually steamed in the steam room of the steaming box, not the steam temperature when steam is blown into the steam room. . Further, the present invention is a device for steaming bread material, such as steamed bread dough, steamed bun dough, etc., in which a steaming net on which food material that is to be vaporized is placed is set up in a rack to steam the food material in a batch system. This is a method that uses a steaming box. This steaming box supplies high-temperature steam to the steaming room filled with air at room temperature through a steam supply pipe, and the originally existing air and the newly supplied steam are separated from each other. By gradually mixing and gradually increasing the ratio of steam in the steam room, the temperature in the steam room rises so as to draw a smooth rising curve from room temperature to about 100 ° C. over time. And, such a rise in temperature means that the food material that is steamed in the steaming box can be steamed at a temperature that gradually rises, and is not exposed rapidly to high-temperature steam. The quality of the product will be stable. This solves the problems of the prior art (see (5) (b) above).

By the steaming step, the above-mentioned problems of the prior art [see (2) (a) to (h)] are solved, and in particular,
As will be described later, the temperature of the present invention, by adopting each step of initial fermentation and / or intermediate fermentation, not only in the case of hand-molding, but also in the appearance beautifully when mechanically molding by a bagel dedicated molding machine, Cleanly without making irregularities on the surface of bagel dough with proof,
The bagel dough can be subjected to a cooking action similar to that of "cooking in boiling water".

Another feature of the present invention is that the kneaded dough is initially fermented at room temperature for 10 to 20 minutes, divided and rounded, and then the dough is intermediately fermented and then degassed and then molded. It is that these series of steps are carried out by adopting a specific initial fermentation time condition while using the same method and apparatus as the corresponding steps in the ordinary bread making method. is there. The initial fermentation of the kneaded dough means that the kneaded dough is rested for a while to promote fermentation, the hardness of the dough is relaxed, and the tackiness is reduced, so that the next step is divided and rounded, particularly mechanically. Make the material suitable for dividing and rolling. Consequently, along with the process of intermediate fermentation, this is a feature of the breads according to the present invention described above, the crust is smooth and glossy, and the texture is relatively textured while maintaining the firm texture of the bagel bread described above. Soft and light,
This is an important step in the present invention because the flavor is good and the texture is uniform between products and between individual products. Due to the initial fermentation of the kneaded dough, the dough is given processability so that the texture between the two products, which are the dough at the beginning and the end of the split, is uniform even if there is a certain time interval for the dough.

The initial fermentation of the kneaded dough in the present invention is different from the floor time in which the dough is usually rested for 10 to 20 minutes after kneading in the medium seed method. In the present invention, if the medium seed is fermented for several hours, it becomes impossible to realize the above-mentioned inherent characteristics of bagel bread, such as a firm, chewy texture, and the middle seed method cannot be adopted. The initial fermentation of the kneaded dough is also different from the fermentation after the dough kneading in the direct kneading method.
Fermentation after kneading the dough in the direct kneading method is usually about 90 to 120.
Although it is performed for a minute, such long-term fermentation of the dough is as described in (5) above.
The problem of (c) cannot be solved. The normal temperature is the environmental temperature at the manufacturing site, and is usually about 20 to 28 ° C. By the initial fermentation process, along with the intermediate fermentation process, the crust which is a feature of the present invention is smooth without cracks, and the above-mentioned bagel bread has a proper softness and light texture while maintaining a firm and chewy texture. It is possible to realize a uniform texture between flavors, between products, and in parts of products.

When dividing the above-mentioned initially fermented dough, the time interval from the start to the end of the division is 30.
Within a minute, set the kneading temperature of the above-mentioned kneaded dough to 15 to 20 ° C., and perform the above-mentioned intermediate fermentation for 2 minutes.
Allowing for 0 to 30 minutes, mechanically performing the dividing and rounding, mechanically forming the forming into a bagel bread shape, freezing the baked breads, and / or the raw material It is preferable to add xanthan gum when kneading the dough.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Each step of dividing and rounding will be described later, and other steps will be described. Intermediate fermentation is also called "bench time" or "nekase". By resting the dough, the dough is fermented, the dough damaged by division and rounding is recovered, and the dough is imparted with extensibility to prepare for the molding in the next step. This intermediate fermentation, as described above, along with the initial fermentation of the kneaded dough, with the cracks and smooth crust which is the characteristic of the breads according to the present invention, appropriately softened while maintaining the chewy texture unique to bagel bread described above. It provides a light texture and a good flavor, and a uniform texture between products and between product parts.

Degassing is to fully remove the fermentation gas from the dough by rolling the dough containing the fermentation gas after the intermediate fermentation and spreading it into a thin flat dough. By properly degassing, the bread after baking becomes uniform with a fine internal phase.

Forming means forming a dough that is thinly spread by degassing into a substantially columnar shape or a substantially cylindrical shape by rolling or rolling, and then forming the so-called bagel pan shape.

A proof is a shaped dough 27 to 40
The proofing process is a process of putting it in a fermentation chamber of relatively high temperature and high humidity at about ℃, adding gas again, and expanding it to about 70 to 80% of the product volume.

Baking means that the dough that is constantly fermented and expanded from kneading to proofing and steaming is baked in a bread kiln (oven) and the shape is fixed by the volume of the final product. Is.

Further, the present invention is preferably a method for producing breads, wherein the time interval from the start of the division to the end of the division is 30 minutes or less when dividing the above-mentioned initially fermented dough. is there. As described above, in dividing the dough obtained by initially fermenting the kneaded dough, there may be a time interval from the start of the division to the end of the division. If this time interval is too long, the dough to be divided will be as if it had been subjected to the initial fermentation for too long. Therefore, when dividing the above-mentioned initially fermented dough, it is desirable that the time interval from the start of division to the end of division is within 30 minutes. Further, if the time interval is at this level, the processing allowance is imparted to the dough after kneading by the initial fermentation as described above, so that the variation in texture between products caused by the time lag is eliminated. It is easy to be beaten.

Further, the present invention is preferably a method for producing breads, wherein the kneading temperature of the kneaded dough is set to 15 to 20 ° C. If the kneading temperature is too low, the initial fermentation of the kneaded dough in a short time may be insufficient. On the other hand, if the kneading temperature is too high, the fermentation progresses even at the intervening time from the start to the end of the division in the subsequent division step, so when there is this time interval, the initial fermentation of the kneaded dough is It becomes equal to having advanced too much, and the problem in the conventional technique described above [see (5) (c) above] also arises. Therefore, it is desirable to set the kneading temperature of the kneaded dough to 15 to 20 ° C.

Further, the present invention is preferably a method for producing breads, wherein the intermediate fermentation is carried out for 20 to 30 minutes.
In the present invention, it may be desirable to carry out the above-mentioned intermediate fermentation for 20 to 30 minutes in order to achieve the purpose better.

The present invention is also a method for producing breads, wherein the above dividing and rounding are performed mechanically. In the present invention, the above division and rounding can be performed mechanically. The division is to measure the dough obtained by kneading the raw materials into the dough weight of the final product. As for the division, in the prior art, the manual division using a cutter or the like is the mainstream, whereas in the present invention, not only manual division but also mechanical division using a divider (divider) can be used. The characteristics of the breads according to the present invention described above even by division, that is, (a) smooth and glossy crust, (b) moderate softness and light texture to the extent that the original texture of bagel bread is not lost, (c) The uniformity of the texture between a plurality of products and product parts is not impaired. As a dividing machine, a mechanism in which a kneaded dough mass is inserted into a pocket and pushed out by a piston, a mechanism in which the inside of the pocket is evacuated and the dough mass is sucked and discharged, and various other dividing machines are used. be able to.

The rounding is to round the divided dough into a substantially spherical shape, and by smoothing and adjusting the surface of the dough, the tackiness of the dough surface in the intermediate fermentation of the next step is reduced, and the yeast fermentation is performed. It is to improve the holding power of the gas generated by. The rounding in the present invention includes hand rounding and mechanical rounding. As the rounding machine (rounder), a mortar type, an umbrella type, a drum type, and various other rounding machines can be used.

Further, the present invention is a method for producing a bagel pan, wherein the above-mentioned forming is mechanically formed into a bagel pan shape. An endless conveyor belt conveyor (Y) that is open in the front and rear and is formed into a cylindrical shape in the forming section and a center bar (Z) inside the cylindrical conveyor are combined to form a hot dog roll-shaped (substantially columnar) dough (X). ) Is formed into a bagel-pan shape similar to a ring donut by forcibly passing through the space between the cylindrical conveyor and the center rod, using a conventional bagel forming machine (see FIGS. 3 to 5). Of course, other bagel forming machines can be used regardless of the type.
FIG. 3 shows an assembly manufacturing diagram for explaining one type of bagel molding machine (a bagel molding machine of a type in which an endless conveyor is formed in a forming tube while being formed into a cylindrical shape). FIG. 4 shows an overall perspective view of a bagel molding machine of the type in which the forming tube box of FIG. 3 is omitted. FIG. 5 shows a combination of a cylindrical conveyor and a center rod in order to explain bagel forming in a bagel forming machine of a type in which a forming tube box is omitted.

The above baked breads can be frozen.

When kneading the dough from the above raw materials, it is desirable to add xanthan gum. A preferred embodiment of adding xanthan gum of the present invention is at least flour, yeast, salt, dividing and molding a dough prepared by kneading raw materials consisting of water and xanthan gum, taking a proof, steaming in a steaming box, and then baking, A method for producing frozen breads, which comprises freezing baked breads. In addition, at least wheat flour, yeast, salt, after kneading the raw material consisting of water and xanthan gum at room temperature after initial fermentation, after splitting and rounding, the intermediate fermentation of the dough, then degassing and molding, take the proof A method for producing frozen breads, which comprises: putting in a steaming box, steaming and baking, and freezing the baked breads.

The purpose of adding xanthan gum in the present invention is that (a) xanthan gum has the property of giving a transparent luster by contact with heat, so that the crust of the final product after baking is smoother and more glossy. And
(b) reduce the free water by gelling the water in the bread, by refining the ice crystals when the bread is frozen,
The bread crumbs are not damaged during freezing and during frozen storage, and the resistance to temperature changes during frozen storage is enhanced, so the tissue of the frozen bread is protected, and (c) the frozen bread remains in the frozen state in the oven. Even if put and baked, the final product after baking is
The texture does not become hard or become rough, and (d) it has so-called water repellency, that is, a flexible thin transparent film is formed on the surface of the baking bread by contact with the heat during baking. To prevent the evaporation of water and the loss of flavor and aroma during frozen storage of bagel bread by lowering the water vapor permeability, the frozen bread is thawed even if it is put in the oven in the frozen state and baked. Since the bread does not absorb the water that is sometimes generated, it has a more glossy appearance and does not give the final product after baking a heavy texture. In the present invention, the addition of xanthan gum is preferably 0.1 to 0.5% by weight based on the flour.

[0029]

The details of the present invention will be described with reference to examples. The present invention is not limited to these examples.

Example 1 << compounding >> Wheat flour (normal bread-making flour) 100.0 East 2.0 East Food 0.1 Salt 1.5 Superior white sugar 4.0 Plastic fats and oils 6.0 Water 53.0

<< Process >> FIG. 1 shows a schematic view of a process for producing breads similar to the bagel bread of the present invention. Kneading Low speed 3 minutes, low speed 3 minutes, high speed 11 minutes Kneading temperature 25 ℃ Initial fermentation 20 minutes (25 ℃) Dividing (using a dividing machine) 90 g Rounding (using a rounding machine) Intermediate fermentation (28 ℃, 70%) Rolling for 15 minutes Degassing (using a three-stage roller) Molding (after hot dog roll molding, bagel molding by bagel molding machine) Proofer (35 ° C, 70%) 30 minutes Steaming (using steaming box, 95 ° C (temperature atmosphere), 3 Minute 30 seconds Vapor pressure 1.3 kg / cm2) Firing 250 ° C, 15 minutes

<Results> The bagel bread produced according to Example 1 has solved the above-mentioned problems of the prior art, that is, (a) the production method is changed from the step of "boiling with hot water" to the step of "steaming". Compared to the one produced by the conventional technique by substituting and rationalizing, (b) the cracks of the crust are small and small, the crust is slightly glossy, and (c) the bagel bread peculiar to the above. The texture was slightly soft and light while maintaining the texture, and (d) generally it was so-called Japanese favorite bagel bread or similar breads.

Example 2 << Composition >> Same as the composition of Example 1 above.   《Process》     Kneading Low speed 3 minutes, low speed 3 minutes, high speed 11 minutes     Forging temperature 15 ℃     Initial fermentation 20 minutes (25 ℃)     Split (using a split machine, from the start of split           Divided within 30 minutes) 90g     Rounding (using a rounding machine)     Intermediate fermentation (27 ℃, 70%) for 20 minutes     Degassing by rolling (using a three-stage roller)     Forming (after hot dog roll forming, bagel forming by bagel forming machine)     Proofer (35 ℃, 70%) 30 minutes     Steaming (using steaming box, 95 ° C (temperature atmosphere), 3 minutes 30 seconds           Vapor pressure 1.3kg / cm2)     Firing 250 ° C, 15 minutes

<Results> The bagel bread produced according to the second embodiment solves the above-mentioned problems of the conventional technique, that is, (a) the production method is "boiled in hot water" and "steamed". (B) The crust is smooth and shiny, and (c) the texture is soft and light while maintaining the chewy texture unique to bagel bread described above, and the flavor is good, (d) The texture was good, with a uniform texture between products and between individual products. In particular, by setting the kneading temperature to 15 ° C, over-fermentation was not observed in the split / rounded dough even after 30 minutes had passed since the start of splitting the dough in the initial fermentation, and the intermediate fermentation was performed sufficiently. , (C) smoothness and luster of crust, (c) softness / lightness and flavor of texture, (d) evenness of texture between products and between individual products. Goodness was improved.

Example 3 << Composition >> Same as the composition of Example 1 above.   《Process》     Kneading Low speed 3 minutes, low speed 3 minutes, high speed 11 minutes     Forging temperature 20 ℃     Initial fermentation 10 minutes (25 ℃)     Split (using a split machine, from the start of split           Divided within 30 minutes) 90g     Rounding (using a rounding machine)     Intermediate fermentation (27 ℃, 70%) 30 minutes     Degassing by rolling (using a three-stage roller)     Forming (after hot dog roll forming, bagel forming by bagel forming machine)     Proofer (35 ℃, 70%) 30 minutes     Steaming (using steaming box, 95 ° C (temperature atmosphere), 3 minutes 30 seconds           Vapor pressure 1.3kg / cm2)     Firing 250 ° C, 15 minutes

<Results> The bagel bread produced according to Example 3 also solves the above-mentioned problems of the prior art, that is, (a) the production method is "boiled in hot water" and "steamed". (B) The crust is smooth and shiny, and (c) the texture is soft and light while maintaining the chewy texture unique to bagel bread described above, and the flavor is good, (d) The texture was good, with a uniform texture between products and between individual products. Particularly, the kneading temperature is set to 20 ° C., and the initial fermentation time is set to 10
Due to the fact that the dough after splitting and rounding did not show over-fermentation even after 30 minutes had passed since the start of splitting of the dough after the initial fermentation, and due to sufficient intermediate fermentation, Compared to Example 1, (b) smoothness and luster of crust, (c) softness / lightness and flavor of texture, (d) uniformity and goodness of texture between products and individual product parts Improved.

Example 4 << Composition >> Same as the composition of Example 1 above.   《Process》     Kneading Low speed 3 minutes, low speed 3 minutes, high speed 11 minutes     Forging temperature 17 ℃     Initial fermentation 15 minutes (25 ℃)     Split (using a split machine, from the start of split           Divided within 30 minutes) 90g     Rounding (using a rounding machine)     Intermediate fermentation (27 ℃, 70%) 25 minutes     Degassing by rolling (using a three-stage roller)     Forming (after hot dog roll forming, bagel forming by bagel forming machine)     Proofer (35 ℃, 70%) 30 minutes     Steaming (using steaming box, 95 ° C (temperature atmosphere), 3 minutes           Vapor pressure 1.3kg / cm2)     Firing 250 ° C, 15 minutes << Results >> Similar to the results of Examples 2 and 3 described above.

Example 5 << Blending >> In the above blending in Example 4, 0.3% by weight of xanthan gum is added as a water-soluble gelling agent. In the present invention, the addition of xanthan gum is preferably 0.1 to 0.5% by weight based on wheat flour. << Process >> Following the process of Example 4 described above, the process is as follows. Quick freezing −40 ° C., 25 minutes Frozen storage −18 ° C., 2 weeks << Results >> The bagel bread (non-frozen) produced in this Example 5 was added with xanthan gum as a water-soluble gelling agent. Compared to the produced bagel bread, (a) the crust of the final product after baking becomes more smooth and glossy, (b) the softness and lightness and flavor of the texture, (c) between products and between individual products. The uniformity of texture in the parts was equal to or higher than that. Also, (d)
Frozen bagel bread produced according to this Example 5, that is, the final product after baking was rapidly frozen, frozen and stored, thawed sufficiently at room temperature for 40 minutes, and then warmed in an oven (200 ° C.) for several minutes. When the cross section of the crumb was cut and inspected, the texture of the crumb was minute and the uniformity was not impaired. Furthermore, (e) even if the frozen bread is put in the oven in a frozen state and heated, the final product after heating has a harder texture than that of the product before freezing, or has a rough texture, It was too watery and heavy.

Example 6 In Example 4 above, bagel breads were produced by changing the atmosphere temperature of the above-mentioned steaming (80 ° C., 90 ° C., 95 to 98 ° C., 105 ° C.), respectively (a) to (a) The comparative items and comprehensive evaluation of (e) were compared and examined. The results are shown in Table 1 (effect of steaming temperature).

[0040]

[Table 1] Evaluation Criteria (a) ◎ Very good (Crust does not have cracks or wrinkles, is very smooth and shiny, etc.) 〇 Good (Crust has almost no cracks or wrinkles, is smooth and shiny, etc.) △ Normal (The crust does not have much cracks or wrinkles.) × Poor (the crust has cracks or wrinkles, etc.) × × Very bad (the crust has large cracks and wrinkles, etc.) (b) ◎ Very Good 〇 Good (soft and light, etc. within the allowable range of bagel bread) △ Normal (slightly softer and lighter than conventional authentic American bagel bread) × Poor (similar to conventional authentic American bagel bread The texture is hard and heavy, or the texture is too soft like normal bread crumbs and exceeds the allowable range of bagel bread.) × × Very bad (very hard and heavy texture, etc.) (c) ◎ Very good (the fermentation flavor is similar to normal bread, etc.) 〇 Good (there is a fermentation flavor, etc.) △ Normal (there is a slight fermentation flavor, there is no flour odor, etc.) × Poor (there is no fermentation flavor, there is a flour odor, etc.) × × Very bad (strong flour odor, etc.) ) (D) ◎ Very good (stable texture between products, etc.) 〇 Good (there is little variation in texture between products, etc.) △ Normal (large variation in texture between products) No.) × Poor (eg, there is a large variation in texture between products) × × Very bad (eg, texture is different between products) (e) ◎ Very good (part of product The texture is stable between the parts.) 〇 Good (the texture does not vary much between product parts, etc.) △ Normal (the texture does not vary significantly between product parts, etc.) × Poor (The texture varies greatly among the parts of the product.) XX Very bad (The texture differs between the parts of the product.)

Example 7 In Example 3 above, the initial fermentation (1
(0 to 20 minutes) from the start to the time of division (0 minutes, 10 minutes, 30 minutes, 50 minutes, 90 minutes) are changed to produce bagel breads, and (a) to (e The comparative items and comprehensive evaluation of () were compared and examined. The results are shown in Table 2. In the comparative example in which the time elapsed from the start of the initial fermentation of the kneaded dough to the time of division is 90 minutes, the kneaded dough in the conventional technique of (5) is first fermented for 90 minutes and immediately divided. The total fermentation time is similar to the case.

[0042]

[Table 2] Evaluation criteria are the same as in Table 1. The same applies below.

Example 8 In Example 4 above, bagel breads were produced by changing the kneading temperature of the kneaded dough (10 ° C, 15 ° C, 20 ° C, 25 ° C, 30 ° C), respectively (a) We compared and compared the comparison items from ~ (e) and the overall evaluation. The results are shown in Table 3 (effect of dough kneading temperature).

[0044]

[Table 3]

Example 9 In Example 4 above, the time of the intermediate fermentation was changed (0
Min, 10 min, 20 min, 25 min, 30 min, 40 min) bagel breads were produced, and comparative examinations were carried out on comparative items (a) to (e) and comprehensive evaluation. The results are shown in Table 4.

[0046]

[Table 4]

Example 10 In the case where the produced bagel bread was not frozen, the bagel bread produced according to the above-mentioned Example 5 and the one produced without adding xanthan gum were compared with the comparison items (a) to (e) and The overall evaluation was compared and examined. The results are shown in Table 5.

[0048]

[Table 5]

Example 11 In the case where the produced bagel bread was frozen, the bagel bread produced in the above Example 5 and the one produced without adding xanthan gum were changed in the frozen storage period (2 weeks, 2 weeks). Monthly and April) Comparative examination of comparative items and comprehensive evaluation of (a) to (e). The results are shown in Table 6.

[0050]

[Table 6]

When the frozen storage period was set to 2 weeks, the product of the present invention was similar to that of the case where the product was not frozen, while the comparative product had (a) smoothness and luster of crust, and (b) texture. Softness and lightness, and (e) texture uniformity (between sites) decreased. Even if the frozen storage period is extended from 2 weeks to 2 months, the product of the present invention is equivalent in each comparison item and comprehensive evaluation, whereas the comparison product is only the above (a), (b) and (e). Not
(c) The flavor was also reduced. When the frozen storage period was extended from 2 months to 4 months, the products of the present invention had only the above-mentioned (a) and (b) decreased, but the comparative products had a marked decrease in each comparative item.
In this example (when frozen), in the comparative product to which xanthan gum was not added, (a) the smoothness and luster of the crust were deteriorated due to the occurrence of cracks and wrinkles due to the drying of the crust during frozen storage. And also
(b) The softness and lightness of the texture were decreased because of evaporation of water from the bagel bread during frozen storage, clogging of the internal phase due to shrinkage of the bread, and (c) flavor. The decrease is due to the fermentation flavor, the disappearance of aroma, etc. during frozen storage, and further (d) and (e) the decrease in texture identity is due to the fact that the evaporation of water described above does not always occur uniformly. Is. On the other hand, the xanthan gum of the present invention forms a film on the crust of the baked bread as described above to reduce the water vapor permeability, thereby preventing the evaporation of water and the disappearance of the flavor and aroma during the frozen storage of the bagel bread. Therefore, the drawbacks found in the above comparative product do not occur.

[0052]

The effect of the invention is that the crust is smooth and shiny, and the texture is soft and light while maintaining the firm and chewy texture peculiar to the bread described above, and the flavor is also good. It is possible to provide a bagel bread or a bread similar to this, and a method for producing the same, which have a uniform temperature and are suitable for frozen storage.

[Brief description of drawings]

FIG. 1 shows a schematic view of a production process of breads similar to the bagel bread of the present invention.

FIG. 2 shows a schematic view of a bagel bread production process.

FIG. 3 shows an assembly drawing for explaining the bagel forming machine.

FIG. 4 shows a perspective view of an entire bagel molding machine of a different type from FIG.

5 is an explanatory view of a bagel forming unit in which a cylindrical conveyor and a center rod of the bagel forming machine of FIG. 4 are combined.

[Explanation of symbols]

1 screw nut 2, 7, 12, 21 washer 3, 14 bolt 4, 10, 22 nut 5, 13 lock washer 6 screw bolt 8 forming tube 9 foam tube box (fixed) 11 mandrel mounting lever (core bar (center rod) Mounting bar] 15 Locking lever 16 Pin 17 Coupling nut 18 Implant bolt 19 Floating nut 20 Spring pin 23 Vertical adjusting screw (vertical adjustment screw) 24 Vertical plate 25 Mandrel (core bar) 26 Bolt 27 Form tube box (can be mounted) 28 Forming tube (outside) 29 Mandrel sleeve X Bagel bread dough Y Belt conveyor Z Center bar

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuro Kondo 2-1-3 Shinmachi, Nihongi, Anjo City, Aichi Yamasaki Baking Co., Ltd., Anjo Cold Dough Factory (56) Reference JP-A-2-167022 (JP, A) JP 57-79830 (JP, A) JP 5-137495 (JP, A) JP 9-172943 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) ) A21D 2/38 A21D 6/00-15/00

Claims (12)

(57) [Claims] 1. A dough prepared by kneading at least raw materials consisting of wheat flour, yeast, salt and water at room temperature for 10 to 20 minutes in an initial fermentation, then dividing and rolling, and then intermediately fermenting the dough, followed by degassing and molding. base that is, taking the final proof, and firing from steamed at a temperature atmosphere of less than 100 ° C. at 90 ° C. or higher taking into steamed box
A method for producing glupan or a bread similar thereto . 2. When dividing the initially fermented dough, the time interval from the start to the end of the division is 3
Bagel bread according to claim 1 or less
A method for producing similar breads. 3. The kneading temperature of the kneaded dough is 15 to
The bagel bread according to claim 1 or 2, which is set at 20 ° C.
Is a method for making bread similar to this . 4. The bagel bread according to claim 1, 2 or 3, or the like, wherein said intermediate fermentation is carried out for 20 to 30 minutes.
Manufacturing method of that bread. 5. The bagel according to claim 1, wherein the dividing and rounding are performed mechanically.
A method for producing bread or similar bread. 6. Any of the bagel bread of claims 1 to 5 formed into a mechanically bagel pan shape forming of the
Or a method for producing breads similar to this . 7. The bagel bread according to any one of claims 1 to 6 or the like, wherein the baked breads are frozen.
Manufacturing method of that bread. 8. When kneading the dough from the raw materials, any of base of claims 1 to 7 the addition of xanthan gum
A method for producing glupan or a bread similar thereto . 9. The xanthan gum is based on the flour.
A contract characterized by the quasi addition of 0.1 to 0.5% by weight
Manufacture of bagel bread according to claim 8 or breads similar thereto
Method. 10. At least flour, yeast, salt,
A dough made from a mixture of water and xanthan gum
Divide and mold, take proof, put in steaming box
Steaming and baking, and freezing the baked bread
A method for producing frozen bagel bread or breads similar thereto, characterized by : 11. At least flour, yeast, salt,
A dough made from a mixture of water and xanthan gum
After the initial fermentation at room temperature and then splitting and rolling, the dough
Intermediate fermentation, then degassing and molding,
And put it in a steaming box to steam and then bake it.
Frozen bagel characterized by freezing formed breads
A method for producing bread or similar bread. 12. The xanthan gum contains the flour.
It is characterized by adding 0.1 to 0.5% by weight based on the standard.
Frozen bagel bread according to claim 10 or 11, or
A method for producing similar breads.