JP3630300B2 - Method for producing filling-containing breads - Google Patents

Description

【００３０】
▲３▼結果
本実施例における焼成後のパン類は、前記菓子パン様の風味を有しながら、クラストが滑らかで艶があるため外観が綺麗であり、クラムはグルテン気泡膜が均一で整然と整っており、しこしことした固い歯ごたえと弾力感のあるベーグル様の食感であった。
【００３１】
実施例２
▲１▼配合 同上
▲２▼工程 同上 。但し、包被・被覆成形（略円柱状）後に前記ベーグル成形機によりベーグル成形をしてからホイロをとった。
▲３▼結果 同上
【００３２】
実施例３
▲１▼配合 同上
▲２▼工程 上掲実施例２と同様。但し、湯茹工程に替えて、市販の（公知の）蒸しボックスで蒸して（蒸気圧１２７，４００Ｐａ、雰囲気温度９７℃前後、３分間）から焼成した。
▲３▼結果
本実施例における焼成後のパン類は、菓子パン類の風味を有しながら、クラストが著しく滑らかで艶があるため外観が大変綺麗であり、特にしこしことした固い歯ごたえと弾力感のあるベーグル様の食感であった。
さらに、前記の湯茹工程の諸課題も解消され、クラストには凸凹やしわがまったくなかった。
【００３３】
実施例４
▲１▼配合 同上
▲２▼工程 上掲実施例１と同様。但し、湯茹工程に替えて、市販の（公知の）蒸しボックスで蒸して（蒸気圧１２７，４００Ｐａ、雰囲気温度９７℃前後、３分間）から焼成した。焼成後に急速冷凍（−４０℃、２５分間）して冷凍保管（−１８℃、２カ月間）してから解凍・再加熱した。
▲３▼結果
本実施例における焼成後のパン類は２月間の冷凍保存にもかかわらず、菓子パン用の風味を有しながら、クラストが著しく滑らかで艶があるため外観が綺麗であり、しこしことした固い歯ごたえと弾力感のあるベーグル様の食感であった。
さらに、前記の湯茹工程の諸課題も解消され、クラストには凸凹やしわがほとんどなかった。
【００３４】
実施例５
▲１▼配合 同上
▲２▼工程 上掲実施例４と同様。但し、包被・被覆成形（略円形状）後に前記ベーグル成形機によりベーグル成形した。
▲３▼結果 上掲実施例４と同様。
【００３５】
実験例
【表１】

【００３６】
【発明の効果】
クラストが滑らかで艶があり、上述したパン特有のしこしことした歯ごたえを維持しながら食感が柔らかくて軽く、風味も良好であり、包被成形装置の使用により製品間および個々の製品の部位で食感に均一性があり、冷凍保存に好適なベーグルパン、またはこれに類するパン類およびその製造方法を提供することができる。
【図面の簡単な説明】
【図１】本発明のベーグルパンに類するパン類の生産工程の概略図を示している。
【図２】ベーグルパンの生産工程の概略図を示している。
【図３】ベーグル成型機を説明するための組立製作図を示している。
【図４】図３とは別のタイプのベーグル成型機全体の斜視図を示している。
【図５】図４のベーグル成型機の円筒状コンベアーと中心棒を組み合わせたベーグル成形部の説明図である。
【符号の説明】
１ 螺ナット
２、７、１２、２１ ワッシャ
３、１４ ボルト
４、１０、２２ ナット
５、１３ ロックワッシャ
６ 螺ボルト
８ フォーミングチュウブ
９ フォームチュウブボックス（固定）
１１ マンデレル マウンティングレバー〔芯金（中心棒）取付バー〕
１５ ロッキングレバー
１６ ピン
１７ カプリングナット
１８ 植込みボルト
１９ フローティングナット
２０ スプリングピン
２３ バーチカル アジャスティングスクリュー（縦調整ネジ）
２４ バーチカルプレート
２５ マンドレル（芯金）
２６ ボルト
２７ フォームチュウブボックス（取付可能）
２８ フォーミングチュウブ（外側）
２９ マンドレルスリーブ
Ｘ ベーグルパン生地
Ｙ ベルトコンベアー
Ｚ 中心棒[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing filling-containing breads.
The present invention relates to a method for producing a filling-containing bread, and more particularly to a bagel containing a filling in bread dough in advance or a method for producing a bread similar thereto.
[0002]
[Prior art]
Bagel bread goes from Europe to the United States in the latter half of the 19th century, and it has a glossy crust, a firm and crunchy texture, a lean flavor with relatively low fat and fat, and a richer and richer taste as you chew. Due to these features, it is a bread that is currently experiencing a huge boom in the United States.
As shown in FIG. 2, the manufacturing method is as follows. After mixing the raw materials such as flour, yeast, salt and water, the dough is made and immediately divided into the weight of each final product with a cutter etc. After forming the bagel shape and taking the proof, it is baked after immersing in hot water, and the method of manufacturing the above-mentioned authentic American bagel bread is soaked in hot water for a short time before baking the baked dough. The biggest feature is that a process is interposed, and the above-described features of bagel bread are achieved by adopting the hot water soaking process.
Bagel bread is manufactured by immersing a kneaded and divided dough in hot water and baking it. In the bread dough thus boiled, the yeast is almost killed, and the wheat gluten on the surface of the dough is heat-transformed to the extent that it no longer extends and expands, forming a thin and soft skin.
[0003]
[Problems to be solved by the invention]
By the way, normally, when eating the above-mentioned authentic American bagels, the baked bagels are cut into two top and bottom like a hamburger buns, and ham, cheese, vegetables etc. are inserted between them, or cream etc. are applied. Bagels that contain sweet fillings such as strawberries, creams, jams, etc. in the bread dough in advance, like so-called confectionery breads that contain sweet fillings unique to our country, are not on the market. Therefore, it could not be said that the demand of customers familiar with the flavor of sweet bread was sufficiently satisfied.
(1) Therefore, by using a so-called well-known enveloping apparatus, it is mechanically formed into a substantially spherical or substantially cylindrical shape while covering or covering the filling with bread dough, and formed into a bagel shape as necessary. Then, if you take the proof, boil it in hot water and bake it, this baked bagel may have realized the above-mentioned sweet bread-like flavor, but lacked the original appearance and texture of the bagel as follows It became a thing.
That is,
(1) -1 Filling and covering of bread dough by the covering forming apparatus is carried out from the inner pipe to the outside of the inner pipe and the inner pipe for supplying the bread dough from the hopper via the screw transfer mechanism. A strong physical force is applied to the fabric in order to physically force the outer tube space provided with a narrow gap to the fabric discharge port and transfer it, especially on the fabric surface and filling contact surface. A frictional force is applied to cause roughening of the fabric, and the surface of the fabric has a rough feel. A baked bagel made of such a dough has a poor appearance because the crust lacks the original gloss and smoothness of the bagel.
(1) -2 In addition, filling and wrapping of bread dough with an enveloping apparatus damages the gluten network of the dough, but a baked bagel made of such dough has a non-uniform gluten cell membrane. It was messy, crisp, and lacked the original crunchy texture of bagels.
[0004]
(2) In addition, when bagging is formed mechanically using a bagel forming machine after filling and forming a bread dough with a covering forming apparatus and then forming into a bagel shape, bagel forming is performed in addition to the covering forming apparatus. Even in the mechanical molding process by a machine, a strong physical force is applied to the dough twice, which damages the gluten network of bread dough, and in particular, a strong frictional force is applied to the surface. The problems of (1) -1 and (1) -2) appear more remarkably.
(3) In addition, when the bread dough after molding and proofing is boiled with hot water, a large amount of the dough is put in comparison with the capacity of hot water, or a large amount of hand flour adhering to the dough is mixed. The temperature of the hot water may be low, but when the temperature of boiling the dough is low, the hot water penetrates into the dough (or the dough absorbs water), and the baked bagels have a damp meal. After all, it lacked the crunchy texture that was originally a bagel.
(4) Furthermore, the bread baked from the bread dough has a texture that is very hard, heavy, and rugged when reheated after being stored frozen, and is suitable for frozen storage. I could not say.
[0005]
The object of the present invention is to solve the above-mentioned problem (1) ((1) -1 and (1) -2). Another object is to solve the above problem (2). Furthermore, it aims at solving the above-mentioned problem (3) (see claims 1 to 3).
Another object of the present invention is to solve the problems associated with the step of boiling bread dough with hot water as described below (see claim 4).
Furthermore, it aims also at adjusting the fermentation of bread dough so that the texture which is crunchy and inherent in bagels is not lost as described below (see claims 5 and 6).
Furthermore, it aims at solving the above-mentioned problem (4) (see claim 7).
[0006]
[Means for Solving the Problems]
(Claim 1) In the present invention, a dough is prepared by mixing raw materials consisting of at least flour, yeast, salt, xanthan gum and water, and the filling is covered with or covered with the dough by a covering molding device. It is a method for producing breads, characterized in that it is formed into a substantially cylindrical shape or any other shape, a proof is taken, boiled with hot water and then baked.
(Claim 2) Forming into a substantially spherical or substantially cylindrical shape while covering or covering the filling with the kneaded dough, and further forming into a bagel shape. That is, the present invention prepares a dough by mixing raw materials consisting of at least flour, yeast, salt, xanthan gum and water, and forms a substantially spherical shape or a substantially cylindrical shape while covering or covering the filling with the dough forming apparatus. It is a method for producing breads, characterized in that it is shaped, then further shaped into a bagel shape, proofed, boiled with hot water and then baked.
[0007]
(Claim 3) When forming into the bagel shape, the bagel forming machine is used. That is, the present invention creates a dough by kneading at least raw materials consisting of flour, yeast, salt, xanthan gum and water, and envelops or covers the filling with the dough by using an enveloping molding device. Of breads, preferably formed into a substantially spherical or substantially cylindrical shape, and then formed into a bagel shape with a bagel forming machine, taking a proofer, boiled with boiling water, and then baked. It is a manufacturing method.
(Claim 4) Steaming with steam instead of boiling with hot water. That is, the present invention creates a dough by kneading at least raw materials consisting of flour, yeast, salt, xanthan gum and water, and envelops or covers the filling with the dough by using an enveloping molding device. Is formed into an arbitrary shape, preferably in a substantially spherical or substantially cylindrical shape, and then further formed into a bagel shape. At this time, if necessary, the bagel is formed by a bagel forming machine, the proof is taken, and steamed with steam. A method for producing breads characterized by baking from
(Claim 5) The kneaded dough is not fermented, or is initially fermented for 0 to 30 minutes. That is, the present invention creates a dough by mixing raw materials consisting of at least flour, yeast, salt and xanthan gum and water, and does not ferment the kneaded dough, or initially fermented for 0 to 30 minutes. While covering or covering the filling with the dough, it is formed into a substantially spherical shape or a substantially cylindrical shape, or any other shape, preferably a substantially spherical shape or a substantially cylindrical shape, and then further shaped into a bagel shape. Accordingly, it is a method for producing breads characterized in that bagels are molded by a bagel molding machine, a proof is taken, boiled with hot water or steamed with steam and then baked.
[0008]
(Claim 6) The kneading temperature of the kneaded dough is set to 15 to 20 ° C. That is, the present invention sets a kneading dough at a temperature of 15 to 20 ° C., kneading the dough prepared from at least flour, yeast, salt, xanthan gum and water. It is not allowed to ferment or is initially fermented for 0 to 30 minutes, and is formed into a substantially spherical or substantially cylindrical shape or any other shape while covering or covering the filling with the dough by an enveloping apparatus, preferably approximately spherical or approximately circular A bread characterized in that it is formed into a columnar shape and then further shaped into a bagel shape. At this time, the bagel is formed with a bagel forming machine as needed, and a proof is taken, boiled with hot water or steamed with steam, and then baked. It is a manufacturing method.
(Claim 7) The baked breads are frozen. That is, the present invention creates a dough by kneading at least raw materials consisting of flour, yeast, salt, xanthan gum and water, and preferably kneading the kneaded dough by setting the kneading temperature to 15 to 20 ° C. The kneaded dough is not fermented, or is initially fermented for 0 to 30 minutes, and is formed into a substantially spherical or substantially cylindrical shape or any other shape while covering or covering the filling with the dough forming apparatus. Preferably, it is formed into a substantially spherical shape or a substantially cylindrical shape and then further shaped into a bagel shape. At this time, if necessary, bagel-molded with a bagel molding machine, squeezed with hot water, boiled with hot water or steamed with steam. A method for producing bread, characterized by freezing and baking the baked bread.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the dough that has been kneaded and divided (in the present invention, enveloping the filling by the enveloping apparatus, the same shall apply hereinafter) is boiled in hot water, or preferably steamed or steamed. A so-called bagel bread or a similar bread manufacturing method characterized by baking from
In the present invention, “steaming” and “steaming” are used interchangeably, and the bread dough thus steamed is such that the yeast is almost killed and the wheat gluten on the surface of the dough no longer stretches or expands. A thin and soft epidermis is formed due to thermal transformation.
(1) A dough is made by mixing raw materials consisting of at least wheat flour, yeast, salt, xanthan gum and water, and is covered with a dough forming device to cover or cover the filling with a substantially spherical or substantially columnar shape or any other shape. The bread manufacturing method is characterized in that it is mechanically formed into a shape of the above, squeezed out, boiled with hot water and then baked.
(2) Further, according to the present invention, in the method for producing breads described above, after forming a substantially spherical shape or a substantially cylindrical shape while covering or covering the filling with the kneaded dough, it is further formed into a bagel shape. It is also a featured bread manufacturing method.
[0010]
The present invention mechanically forms a substantially spherical or substantially cylindrical shape while covering or covering the filling with bread dough to which xanthan gum has been added by an enveloping apparatus, and further forming it into a bagel shape as necessary. It is a method for producing bread, characterized in that it is boiled with boiling water and then baked.
[0011]
The enveloping apparatus in the present invention may be any apparatus as long as it can be automatically and mechanically molded and cut into a substantially spherical or substantially cylindrical shape while covering or covering the filling with bread dough. , Regardless of the type. Conventionally, such an enveloping apparatus includes a dough hopper, a screw transfer mechanism provided at a lower portion of the hopper, a filling hopper, a screw transfer mechanism provided at a lower portion of the hopper, and a filling supply. A pipe, an outer pipe for supplying a cloth provided outside the inner pipe with a narrow gap from the inner pipe, and an inner space provided below the outlet of the inner pipe and the outer pipe is circular or polygonal. Frame member, a plurality of identically shaped encapsulated cutting members combined adjacent to the frame member, and a drive source for the member, the member being rotatable relative to the frame member Or a slidable combination with the inner side surface of the frame, thereby forming an enclosed space as a continuous passage for the rod-shaped fabric inside the member, and by rotating or sliding the member inside Open and close the enclosed space that is formed The filling is supplied to the inner pipe from the filling hopper via the screw transfer mechanism, and the dough is supplied to the outer pipe and continuously from the discharge ports. The filling covering rod-shaped dough is discharged, and when the rod-shaped dough passes through the enclosed space, the member is moved so as to close from the outer peripheral direction to the center direction, and the surface is pressed to the outer periphery of the continuous filling covering rod-shaped dough In addition, by gradually allowing the pressing surface to bite into the dough, the covering is formed and cut by the dough (Japanese Patent Publication No. 1-42652, No. 5-53453, No. 5- 9051, JP-A-4-11844, JP-B-8-4443, JP-B-7-114677, JP-B-8-24523, etc.) are common devices. It was, but in the present invention can of course be able to use such a conventional device.
[0012]
The purpose of adding xanthan gum in the present invention is that (a) xanthan gum has a property of giving a transparent gloss by contact with heat, so that the crust of the final product after baking should be smoother and glossy, (B) Repair / recover damage to the gluten network of bread dough in the mechanical forming process by the enveloping apparatus, and (c) the water-soluble thickening polysaccharide gels the water in the bread. By reducing free water and minimizing ice crystals when freezing bread, bread crumbs are not damaged during freezing and freezing, and resistance to temperature changes during freezing is enhanced. Therefore, the structure of the frozen bread is protected, and (d) even if the frozen bread is placed in an oven in a frozen state and baked, the final product after baking may have a hard texture or a rough texture. Not e) Even when the temperature of hot water for boiling bread dough is low, hot water penetrates into the dough (or the dough absorbs water), and (f) has so-called water repellency, that is, during baking. In order to form a flexible thin transparent film on the skin of the baked bread by contact with heat, water vapor permeability is reduced to prevent moisture evaporation and loss of flavor and flavor during frozen storage of bagel bread In addition, even if the frozen bread is put in an oven in a frozen state and baked, the bread does not absorb the moisture generated during thawing, so that the baked product has a more lustrous appearance, and the final product after baking is heavy food. There is no feeling.
[0013]
In the present invention, the above problems (1) to (4) can be solved by adding xanthan gum to bread dough. In the present invention, the amount of xanthan gum to be added is appropriately adjusted and determined, but is preferably 0.1 to 0.5% by mass based on the flour, thereby further achieving the object of the present invention described above. At the same time, adverse effects due to the addition can be avoided.
[0014]
Filling in the invention of the present application is a plastic candy, cream, cheese, cream cheese, jam, fats and oils such as butter margarine, gel compositions such as jelly, curry bread ingredients, Chinese bun ingredients such as meat buns (pig buns), Includes topping materials for pizza, prepared vegetables such as cooked vegetables and meat eggs, and other similar items, but is not limited to these, and can be covered or covered with bread dough by a covering molding device Means any food material that can be.
[0015]
The proofing is a proofing process in which the formed dough is placed in a relatively high temperature and high humidity fermentation chamber at about 27 ° C. to 40 ° C., and once again contains gas to expand it to about 70 to 80% of the product volume.
[0016]
Baking is a process of baking the dough that has always been fermented and expanded, from kneading, proofing to hot water soaking or steaming, in a baking oven (oven), and fixing the shape with the volume of the final product. It is.
[0017]
(3) The present invention is also a bread manufacturing method characterized in that, in the bread manufacturing method, the step of forming the bagel shape is mechanically performed using a bagel forming machine.
[0018]
When a bagel forming machine is used to mechanically form a bagel shape after filling the bread dough by the enveloping apparatus, in addition to the enveloping apparatus, the bagel forming machine Even in the mechanical forming process by the above, a strong physical force is applied to the dough twice, and in particular, a strong frictional force is applied to the surface in contact with the conveyor belt conveyor (Y) and the center bar (Z). Problems due to the molding apparatus appear even more remarkably. However, in the present invention, these problems could be solved by adding xanthan gum to bread dough.
[0019]
As a bagel molding machine, an endless conveyor belt conveyor (Y) that is open at the front and back and formed into a cylindrical shape at the molding part is combined with a center bar (Z) in the cylindrical conveyor, and a hot dock roll shape (substantially cylindrical) ) Dough (X) is forced to pass through the space between the cylindrical conveyor and the center bar to form a bagel bread shape similar to a ring donut (see FIGS. 3 to 5). ) Can be used, and other bagel forming machines can be used regardless of the type.
FIG. 3 shows an assembly manufacturing diagram for explaining one type of bagel forming machine (a type of bagel forming machine that travels while forming an endless conveyor in a cylindrical shape in a forming tube). FIG. 4 shows an overall perspective view of a bagel forming 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 bar in order to explain bagel forming in a bagel forming machine of a type in which a forming tube box is omitted.
[0020]
(4) The present invention is also a method for producing breads characterized by being steamed with steam instead of the step of boiling with hot water. Preferably, it is also a method for producing bread characterized by steaming in a steaming box.
By the way, the hot water soaking step has been usually carried out by a batch method, that is, a method in which a dough that has been finished is dipped in a hot water kettle and boiled each time. (A) Mass production of bagel bread was impossible with the batch-type boil-up method. In addition, (b) hand flour adhering to the bagel dough in the manufacturing process prior to proofing such as splitting and molding is mixed with hot water, and if the hand flour in the hot water increases, the uniform boiling of the bagel dough with hot water will affect the action. I will be able to give you. (C) Normally, for the sake of convenience, a method is adopted in which the bagel dough that has been finished with proofing is added and boiled in hot water in which the bagel dough that has been finished with proofing is boiled before, The bagel dough that had been boiled from the front could not be removed from the hot water in order and fired, and the bagel dough could not be boiled uniformly. Furthermore, it was troublesome to (d) take out bagel dough from hot water one by one and place it on a tray before putting it in the oven. (E) It was necessary to remove the moisture adhering to the surface of the bagel dough arranged in a tray or the like before putting it in the oven. Furthermore, (f) in order to boil both sides of the bagel dough uniformly, the bagel dough in hot water must always be reversed while being turned upside down. However, this is a troublesome operation and may cause burns. It was a dangerous work. (G) In place of this manual work, boiling water with high heat may be boiled, or air may be blown into the hot water to invert the bagel dough naturally, but the risk of burns is high. . (H) Above all, boiling the soft and weak bagel dough after finishing such proofing with hot water tends to cause irregularities on the surface of the bagel dough, and at this time, the appearance and aesthetics of the baked bagel bread are impaired. Met.
However, these problems can be solved by the present invention. That is, one feature of the present invention is that the hot water immersion process is replaced with a steaming process, particularly preferably a steaming box. Therefore, the steaming in the present invention is desirably steamed under conditions as close as possible to the action of cooking by boiling with hot water, and the temperature atmosphere of steaming is adjusted appropriately. That is, it is desirable to steam in a temperature atmosphere of 90 ° C. or more and less than 100 ° C. When the temperature of the steaming atmosphere is 100 ° C. or higher, the above-mentioned problems of the prior art arise, and the amount of heat of the steam easily penetrates into the inside of the bagel dough, and the bagel dough expands too much. There is a risk that the texture will be almost the same as that of a normal bread and the luster of the epidermis will be lost.
On the other hand, when the temperature of the steaming atmosphere is less than 90 ° C., the steaming time must be remarkably extended, and even if it is extended, the amount of heat of the steam hardly penetrates into the bagel dough, and the baked product has a moisture content. However, there is no commercial value as a bagel bread.
In addition, the temperature atmosphere or atmosphere temperature of the steaming means the environmental temperature at which breads are actually steamed in the steaming chamber of the steaming box, not the steam temperature when steam is blown into the steaming chamber. .
By the way, in order to solve such problems, conventionally, a method for producing bread (Japanese Patent Application Laid-Open No. 61-181331), which comprises steaming bread dough with water vapor at 100 to 120 ° C. before baking and then baking it by a usual method. There was a gazette).
However, the conventional technique is (a) steaming at a high steam temperature of 100 to 120 ° C., and the dough after proofing is exposed to excessively high temperature steam, so that the dough crust is cracked. There is a problem that the surface becomes rough, the surface becomes rough, and the texture becomes dry and dry.
In addition, (b) the conventional technique was not invented in order to solve the problems (1) and (2) after clearly recognizing the problems (1) and (2). Since the koji method (straight method) is adopted, the kneaded dough (kneading temperature 26.5 ° C) is subjected to the first fermentation for 90 minutes at 27 ° C and 80% humidity. , And the gluten strength or elasticity, flexibility, and extensibility necessary for mechanical enveloping and bagel molding are lost. It was not something that could be solved sufficiently. Moreover, above all, the long-time fermentation of the dough after kneading impairs the properties such as the texture that has a firm and crunchy texture that is inherent to bagel bread.
In addition, the present invention is an apparatus in which a steaming net on which food materials to be steamed such as steamed bread dough and buns are placed in a rack, and the food material is steamed in a batch type. It is a method using a certain steaming box. This steaming box supplies high-temperature steam to a steaming chamber filled with room-temperature air by a steam supply pipe, and the originally existing air and the newly supplied steam are By gradually mixing and gradually increasing the ratio of steam in the steaming chamber, the temperature in the steaming chamber rises so as to draw a smooth rising curve from room temperature to about 100 ° C. over time. And, such an increase in temperature means that the food material steamed in the steaming box can be steamed at a gradually rising temperature and is not suddenly exposed to high-temperature steam. The quality of the product will be stable.
The above-described problems are solved by the steaming process. In particular, as described later, by adopting each process of the soaking temperature and initial fermentation of the present invention, it is possible to perform mechanical processing by a bagel-dedicated molding machine as well as hand molding. Even when it is molded, the appearance is beautifully molded, and without causing irregularities on the surface of the bagel dough, the heating is similar to the action of cooking by boiling with hot water. A cooking action can be applied.
[0021]
(5) It is also a method for producing breads characterized in that the kneaded dough is not fermented or is initially fermented for 0 to 30 minutes.
Whether or not the kneaded dough is initially fermented depends on the degree of firm texture and elastic texture that is peculiar to the desired bagel. If such a texture is strongly desired, the initial fermentation is unnecessary, and conversely, if such a texture is conserved and softness is desired, the initial fermentation time may be lengthened.
[0022]
The initial fermentation of the kneaded dough means that the kneaded dough is rested a little to promote fermentation, the dough hardness is relaxed, and the tackiness is reduced, so that it is divided into the next process, especially mechanical division. Make the fabric suitable. As a result, the texture is relatively soft and light while maintaining the crunchiness unique to the above-described bagel bread, the flavor is also good, and the texture is uniform between products and between individual products. Furthermore, even if the time interval of the division is some extent due to the initial fermentation of the kneaded dough, the texture between both products consisting of the dough at the beginning and end of the division is uniform. Giving processing tolerance to the dough.
[0023]
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, when the medium seed is fermented for several hours, the above-mentioned properties such as the texture of the bagel bread that is hard and crunchy cannot be realized, so the medium seed method cannot be adopted. Moreover, the initial fermentation of the kneaded dough is different from the fermentation after dough kneading in the straight koji method. Fermentation after dough kneading in the straight koji method is usually performed for about 90 to 120 minutes, but such long-time dough fermentation cannot solve the above-mentioned problems.
In addition, normal temperature is the environmental temperature of a manufacturing field, and will be about 20-28 degreeC normally.
By the initial fermentation process, it is possible to achieve a suitable soft and light texture and good flavor, uniform texture between products and parts of the product while maintaining the above-mentioned bite bread specific texture. .
[0024]
In addition, the present invention is preferably a method for producing breads in which the time interval from the start of splitting to the end of splitting is 30 minutes or less in dividing the dough that has been initially fermented.
When dividing the initially fermented dough of the kneaded dough as described above, there may be a time interval from the start of the split to the end of the split. When this time interval is too long, the dough to be divided has the same properties as the above-mentioned initial fermentation carried out for an excessively long time. Therefore, when dividing the dough that has been initially fermented, it is desirable that the time interval from the start of splitting to the end of splitting be within 30 minutes. In addition, if the time interval is at this level, processing tolerance is imparted to the dough after kneading by the initial fermentation as described above, so the variation in texture between products resulting from the time shift is eliminated. It is easy to be done.
[0025]
(6) The bread production method is characterized in that the kneading temperature of the kneaded dough is set to 15 to 20 ° C.
In addition, 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 soaking temperature is too low, it may be unsuitable for division. On the other hand, if the soaking temperature is too high, the fermentation proceeds even during the time from the start to the end of the division in the subsequent division step. It is equivalent to having advanced too much, and the problem in the prior art mentioned above also arises. Accordingly, it is desirable to set the temperature of the kneaded dough to 15 to 20 ° C.
[0026]
(7) A method for producing bread characterized by freezing the baked bread.
[0027]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0028]
Example 1
(1) Formulation (wt%)
Wheat flour (strong flour for baking) 100.0
East 2.0
Yeast food (including oxidizing agents, minerals, enzymes) 0.1
Salt 1.5
Sugar (upper white sugar) 4.0
Plastic oil and fat 6.0
Xanthan gum 0.3
Water 53.0
Flower paste (filling)
[0029]
(2) Process

[0030]
(3) Results
The baked breads in this example have the flavor of the above-mentioned confectionery bread, the crust is smooth and glossy, so the appearance is clean, and the crumb has a uniform and orderly gluten cell membrane. It was a bagel-like texture with a firm texture and elasticity.
[0031]
Example 2
(1) Formulation Same as above
(2) Process Same as above. However, after enveloping / coating (substantially cylindrical), bagels were formed by the bagel forming machine, and then a proof was taken.
(3) Results Same as above
[0032]
Example 3
(1) Formulation Same as above
(2) Process Same as Example 2 above. However, it replaced with the hot water process, and baked after steaming with a commercially available (known) steaming box (vapor pressure 127,400 Pa, ambient temperature around 97 ° C., 3 minutes).
(3) Results
The baked breads in this example have the flavor of confectionery breads, but the crust is extremely smooth and glossy, so the appearance is very beautiful, especially the bagel-like shape that has a firm solid texture and elasticity. It was a texture.
Furthermore, the problems in the above-mentioned hot water process were also eliminated, and the crust had no irregularities or wrinkles.
[0033]
Example 4
(1) Formulation Same as above
(2) Process Same as Example 1 above. However, it replaced with the hot water process, and baked after steaming with a commercially available (known) steaming box (vapor pressure 127,400 Pa, ambient temperature around 97 ° C., 3 minutes). After baking, it was quickly frozen (−40 ° C., 25 minutes), stored frozen (−18 ° C., 2 months), and then thawed and reheated.
(3) Results
The baked breads in this example had a flavor for confectionery bread despite the frozen storage for two months, but the crust was remarkably smooth and glossy, so the appearance was clean, and the texture was a little hard. It was a bagel-like texture with elasticity.
Furthermore, the problems of the above-mentioned hot water process were also eliminated, and the crust had almost no irregularities or wrinkles.
[0034]
Example 5
(1) Formulation Same as above
(2) Process Same as Example 4 above. However, bagel molding was performed by the bagel molding machine after covering / coating molding (substantially circular shape).
(3) Results Same as Example 4 above.
[0035]
Experimental example
[Table 1]

[0036]
【The invention's effect】
The crust is smooth and glossy, the texture is soft and light, and the flavor is good while maintaining the texture that is unique to the above-mentioned bread. Bagel bread having a uniform texture and suitable for frozen storage, or breads similar thereto, and a method for producing the same can be provided.
[Brief description of the 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 assembly drawings for explaining a bagel molding machine.
4 shows a perspective view of an entire bagel molding machine of a different type from FIG. 3. FIG.
FIG. 5 is an explanatory diagram of a bagel molding unit that combines a cylindrical conveyor and a center bar of the bagel molding machine of FIG. 4;
[Explanation of symbols]
1 Screw nut
2, 7, 12, 21 Washer
3, 14 volts
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 bar) mounting bar]
15 Locking lever
16 pins
17 Coupling nut
18 Stud bolt
19 Floating nut
20 Spring pin
23 Vertical Adjusting Screw (Vertical Adjustment Screw)
24 Vertical plate
25 Mandrel
26 volts
27 Foam tube box (installable)
28 Forming tube (outside)
29 Mandrel sleeve
X bagel bread dough
Y belt conveyor
Z center bar

Claims (7)

Create a dough by mixing raw materials consisting of at least flour, yeast, salt and xanthan gum and water, and enclose or cover the filling with the dough forming device into a substantially spherical or substantially cylindrical shape or any other shape. A method for producing bread, characterized in that it is molded, proofed, boiled with hot water and then baked. The method for producing breads according to claim 1, wherein the kneaded dough is formed into a substantially spherical shape or a substantially cylindrical shape while covering or covering the filling with a dough, and further formed into a bagel shape. The method for producing bread according to claim 2, wherein the bagel shape is formed by a bagel forming machine. The method for producing bread according to claim 1, 2 or 3, wherein steaming is performed with steam instead of boiling with hot water. The method for producing bread according to any one of claims 1 to 4, wherein the kneaded dough is not fermented or is initially fermented for 0 to 30 minutes. The method for producing bread according to any one of claims 1 to 5, wherein a kneading temperature of the kneaded dough is set to 15 to 20 ° C. The method for producing bread according to any one of claims 1 to 6, wherein the baked bread is frozen.

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