JP6412762B2 - Method for producing fried bread - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing fried bread containing fillings such as curry bread, and and nuts, and more particularly to a method for producing fried bread comprising a step of thawing and frying a frozen baked bread containing a filling.

  In recent years, frozen intermediate products, which are frozen products of intermediate products such as bread dough, have been used in the manufacture of bread as final products. For example, frozen dough is stored in a frozen state, the frozen dough is thawed when necessary, and after shaping and fermentation as necessary, bread can be obtained simply by baking. There are advantages such as being able to reduce the labor work of consumers and simply providing freshly baked breads to consumers. Frozen intermediate products are also used in the production of fried breads with fillings. For example, frozen baked breads (frozen intermediate products) containing fillings are manufactured at factories, and the frozen baked breads are used in bakery stores and convenience stores. Frozen and delivered to a store located away from the factory, stored in a freezer in the store, taken out from the freezer when necessary, thawed and fried, filled with a fresh filling for customers Bread is provided.

  For example, Patent Document 1 discloses that a filling material is included in bread dough, and this is 50 to 90 when the normal heat treatment time is 100. % Is pre-heated for a time equivalent to%, and then rapidly frozen, and further a method of thawing and cooking using a combination of frying and microwave heating is described. It is also described that it is preferable to perform the microwave at an output of 500 to 1500 W. According to the production method described in Patent Document 1, it is said that fried breads with a filling are obtained that have a small amount of oil absorption, do not cause shrinkage or wrinkle after frying, and do not lose shape even when stored.

  Patent Document 2 describes a frozen cooking pan for a microwave oven that can be eaten immediately by cooking with a microwave oven. However, the technique described in Patent Document 2 is a technique for making a bread similar to that immediately after baking only by thawing the frozen baked bread. By thawing and frying the frozen baked bread, the breads fried from the frozen baked bread Is not related to the production of fried breads with fillings using frozen intermediate products.

JP 61-104741 A JP-A-64-47334

  Conventionally, bread is generally eaten as it is purchased or baked in a toaster or the like, but in recent years, bread is heated in a microwave oven at a store to provide warm bread. Is often done. Also, at home, bread is heated with a microwave oven and warmed before eating. However, when fried breads with fillings are heated in a microwave oven, there is a problem that a light and crunchy texture (sakumi) is lowered, which adversely affects the texture.

  The subject of this invention is related to deep-fried breads with little bad influence on the food texture by microwave heating.

  The present invention relates to a thawing step of obtaining a baked bread by thawing a frozen baked bread comprising a filling and a dough for wrapping the same by microwave heating, and frying the baked bread to obtain fried breads. And a step of thawing the frozen baked bread so that the temperature of the dough in the baked bread immediately after the thawing step is 15 ° C. or higher. .

  ADVANTAGE OF THE INVENTION According to this invention, there are few bad influences on the food texture by microwave heating, and the fried bread suitable for microwave heating is provided. The deep-fried breads (filled deep-fried breads) produced by the production method of the present invention are unlikely to have a problem that a light and crunchy texture (sakumi) is lowered when heated in a microwave oven. It has the same good texture as That is, the method for producing fried breads of the present invention is particularly effective for producing fried breads with fillings that are heated and eaten in a microwave oven.

  The production object of the method for producing fried breads of the present invention is fried breads with fillings, specifically, for example, curry bread, andon nuts, sausage donuts, salad donuts, meat donuts, ham donuts, cream donuts, Examples include Piroshki and Calzone. The method for producing fried breads of the present invention includes a thawing step of thawing a frozen baked pan by microwave heating to obtain a baked pan, and a frying step of frying the baked pan to obtain a fried bread.

  The frozen baked bread used in the present invention includes a filling and bread dough that wraps the filling. Usually, the bread dough forms the outer shape of the frozen baked bread, and the filling is included. The frozen baked bread can be manufactured by baking bread dough to obtain a baked bread and freezing the baked bread. In the manufacturing process of the frozen baked bread, the method for including the filling is not particularly limited. For example, the filling may be filled in the baked bread obtained by baking the dough, or the filling is wrapped with the bread dough before baking. This may be fired. The ratio of the volume of the filling in the total volume of the frozen baked bread (baked bread) is not particularly limited, but is usually preferably 10 to 90% by volume, and more preferably 20 to 80% by volume.

  The baked bread can be produced in accordance with a conventional method using a raw material for bread dough in a fried bread that is a production object. For example, the dough is hydrated and kneaded to obtain the dough, and the dough is used to perform primary fermentation (floor time), division / rounding, bench time, molding, final fermentation (proofing), etc. according to conventional methods. By baking, a baking pan is obtained. Regarding the degree of this “baking after final fermentation”, at least the protein component in the dough is solidified from the viewpoint of obtaining fried breads that suppress excessively oily smell and flavor and have a crispy texture. It is preferable that the shape is fixed and the skin (crust) is sufficiently formed to be fired to a state immediately before the start of burning.

  As a raw material for bread dough, those usually used for the production of bread can be used without particular limitation. For example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour , Cereal flour, corn flour, etc .; potato starch, corn starch, waxy starch, wheat starch, and processed starch that has been subjected to alpha, etherification, esterification, oxidation treatment, etc .; sodium bicarbonate (bicarbonate) ), Baking powder, swelling agents such as ammonium carbonate, ammonium bicarbonate, ammonium chloride or yeast; sugars such as sugar; eggs such as whole eggs, egg whites, egg yolks; dairy products such as milk, skim milk powder, butter; salt, etc. Salts, emulsifiers, thickeners, acidulants, fragrances, spices, colorants, fruit juices, fruits, vitamins, etc., and one or more of these can be used. That. The filling may be anything that can be included in this type of fried bread. For example, curry, stew, gratin, piroshki ingredients, pizza ingredients, meat bun ingredients, yakisoba, croquette ingredients, side dishes , Bean paste, flour paste, jam and the like.

  When freezing the baked bread, the baked bread immediately after baking may be frozen without taking time, or the baked bread immediately after baking is left at room temperature to remove any heat and then freeze it. Also good. Moreover, the baking bread can be frozen according to a conventional method, and may be quick freezing or slow freezing. The freezing temperature may be adjusted as appropriate according to the type of frozen baked bread (fried bread) used in the present invention. The freezing temperature of the frozen baked bread in the present invention, that is, the temperature of the frozen baked bread immediately before being subjected to the thawing step is usually preferably −40 to −2 ° C., more preferably −30 to −5 ° C. The temperature of the frozen baked pan here is a measured value of the surface temperature of the frozen baked pan, but usually the internal temperature of the frozen baked pan is substantially the same as the surface temperature.

  Bread crumbs may be attached to the surface of the frozen baked bread used in the present invention. By attaching bread crumbs to the surface of the frozen baked bread, the deep-fried breads produced using the bread crumbs are lighter and more crisp in texture, and their appearance is also appetizing. The bread crumbs are attached by dipping the frozen baked bread in batter liquid or water, or applying or spraying batter liquid or water on the frozen baked bread, etc. to wet the skin of the frozen baked bread and then applying the bread crumbs. Can do. In addition, the timing of the attachment of the bread crumbs is not particularly limited, and can be performed after forming the dough, after the final fermentation, after baking after the final fermentation, or at any timing after freezing, The adhesion of bread crumbs becomes easier and better, and the final appearance of the deep-fried breads obtained can be further improved.

  In the thawing process according to the present invention, the frozen baked bread is thawed by microwave heating to obtain a baked bread. As is well known, microwave heating is a heating method in which microwaves are transmitted through an object to be heated (freeze-baked bread) and water molecules contained in the object to be heated are directly heated. Can be done using a range.

  And in the thawing | decompression process which concerns on this invention, the said frozen baked bread is thawed so that the temperature (baking dough internal temperature) of the bread dough in the inside of the baking bread immediately after this thawing process may be 15 degreeC or more. This bread dough internal temperature is the temperature of the bread dough in the vicinity of the filling (site within 5 mm from the filling) in the baked bread immediately after the thawing process (usually within 5 minutes after the completion of the thawing process). The internal temperature of bread dough can be measured using an electronic thermometer with a sensor [for example, SK-1260 manufactured by Sato Meters Co., Ltd.]. By thawing the frozen baked bread so that the dough internal temperature of the baked bread immediately after the thawing step is 15 ° C. or higher, deep-fried breads with less adverse effects on the texture due to microwave heating can be obtained. If the internal temperature of the dough of the baked bread immediately after the thawing process is less than 15 ° C, when the fried bread obtained using the baked bread is heated in a microwave oven, the texture is not good with a light and crunchy texture. It becomes inferior to. On the other hand, if the dough internal temperature of the baked bread immediately after the thawing step is too high, the dough may be hardened due to overheating. The dough internal temperature of the baked bread immediately after the thawing step is preferably 15 to 75 ° C, more preferably 25 to 65 ° C.

Moreover, in the thawing step according to the present invention, in addition to the dough internal temperature of the baked bread immediately after the thawing step being 15 ° C or higher, the filling temperature in the baked pan is 0 ° C or higher, It is preferred to thaw the frozen baked bread. By doing so, the temperature difference between the filling and the dough is reduced, the uncomfortable feeling during mastication is eliminated, and the texture is further improved. The filling temperature of the baked bread immediately after thawing can be measured by a sensor-equipped electronic thermometer in the same manner as the dough internal temperature. If the filling temperature of the baked bread immediately after the thawing process is too high, the filling may be deteriorated due to excessive heating. Therefore, the filling temperature of the baked bread immediately after the thawing process is preferably 0 to 60 ° C, more preferably 3 to 40. ° C.
The dough internal temperature and filling temperature of the baked bread immediately after the thawing step can be adjusted by appropriately adjusting the microwave output, the microwave irradiation time, and the like.

  In the method for producing deep-fried breads of the present invention, following the thawing step, a frying step is performed to obtain deep-fried bread by frying the baked bread obtained in the thawing step. This frying step can be performed according to a conventional method, for example, by heating and frying the baked bread in various edible oils. The frying process is preferably performed within 15 minutes after the thawing process. By doing so, the above-described temperature adjustment of each part of the baked bread in the thawing step is more effectively utilized, and fried breads that have less adverse effects on texture due to microwave heating can be obtained more reliably. .

  In the frying process according to the present invention, the oil temperature, frying time, and the like when frying the baked bread are not particularly limited as long as they are appropriately adjusted according to the type of the baked bread (filling), but the fried bread immediately after the frying process. When the filling temperature is 50 ° C. or higher, it is often felt hot and sensually favorable when eating the filling, and the temperature of the dough inside the fried bread is 60 ° C. or higher. If there is, it is often felt that it is deep-fried, so it is preferable to adjust the oil temperature, frying time, etc. so that the temperature of each part of the frying breads falls within the above range. Specifically, when the baked bread is fried for 2 to 4 minutes at an oil temperature of 140 ° C to 220 ° C, preferable results are easily obtained.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Example 1]
The following ingredients for bread dough are put into a commercially available bread mixer (trade name “HPI-20M”, manufactured by Can Tho Mixer), and mixed with stirring at low speed for 3 minutes and at medium to high speed for 5 minutes. Was made. The bread dough was subjected to primary fermentation (floor time) for 10 minutes in an atmosphere at a temperature of 27 ° C. and a relative humidity of 75%, then divided into a plurality of 45 g bread dough using a cutter, rounded and formed into a bench. Time was taken for 10 minutes. Next, the curry filling was wrapped in 30 g per bread dough, immersed in a batter solution, spread over the entire surface of the bread dough, rapidly frozen at −40 ° C. for 30 minutes, and stored in a −20 ° C. freezer.
Next, the frozen bread dough was thawed for 90 minutes in an environment at a temperature of 25 ° C. and a humidity of 70%, and then subjected to proof fermentation for 90 minutes in an environment of a temperature of 35 ° C. and a humidity of 75%. The thus obtained baked bread dough is baked in an oven at 190 ° C. for 15 minutes to obtain a baked bread, which is rapidly frozen at −40 ° C. for 30 minutes, and the frozen baked bread is stored in a freezer at −20 ° C. did.
And the frozen baked bread was taken out from the freezer, and microwave heating (output 1500W, 15 seconds) was rapidly carried out with the microwave oven, and this was defrosted, and the baked bread was obtained. The dough internal temperature of the baked bread immediately after thawing was 15 ° C., and the filling temperature was 0 ° C. The baked bread thus obtained through the freezing process was fried for 2 minutes with edible oil having an oil temperature of 170 ° C. to produce curry bread which is a kind of fried bread with filling. This frying process was carried out within 15 minutes after the thawing process. The curry pan thus obtained had a filling temperature of 50 ° C. immediately after the frying step, and a bread dough internal temperature of 60 ° C.

Details of the raw materials used in Example 1 are as follows.
-Raw material for bread dough: 100 parts by weight of flour for bread, 6 parts by weight of regular yeast, 1.5 parts by weight of salt, 8 parts by weight of sugar, 20 parts by weight of shortening, 10 parts by weight of whole egg, 50 parts by weight of water.
・ Curry filling:
Batter liquid: prepared by mixing 100 parts by mass of commercially available mixed powder (“# 23-AY” manufactured by Nisshin Seifun Premix Co., Ltd.) and 250 parts by mass of water and stirring with a whipper until uniform.

[Examples 2 and 3, Comparative Example 1, Reference Examples 1 and 2]
In the thawing step, by appropriately adjusting the output and / or irradiation time when microwaved heating the frozen baked bread in the microwave oven, except that the bread dough internal temperature and filling temperature of the baked bread immediately after thawing were appropriately changed Curry bread was produced in the same manner as in Example 1. Reference examples 1 and 2 are comparative examples.

[Evaluation test of texture]
The curry pans of Examples, Comparative Examples and Reference Examples were allowed to stand at room temperature (25 ° C.) for 2 days, and then heated in a microwave oven (output 1500 W) for a heating time of 15 seconds per pan. Ten panelists evaluated the texture of the microwave-heated curry bread according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.
(Evaluation criteria for texture)
3 points: Both bread dough and filling feel soft and warm.
2 points: The dough feels soft and warm, but the filling feels hard and cold.
1 point: Both bread dough and filling feel hard and cold.

Claims (1)

A frozen baked bread comprising a filling and a dough for wrapping the baked bread is thawed by microwave heating to obtain a baked bread, and a frying process for frying the fired bread to obtain fried bread. ,
The frozen baked bread has a volume ratio of 10 to 90% by volume based on the total volume of the frozen baked bread.
In the thawing step, the frozen baked bread is thawed so that the temperature of the dough in the baked bread immediately after the thawing step is 15 ° C. or higher and 75 ° C. or lower ,
A method for producing fried bread, wherein the frying step is performed within 15 minutes after the thawing step .