JP7628403B2 - Method for producing bread, preformed frozen bread dough, composition for preformed frozen bread dough, and bread - Google Patents

Description

The present invention relates to a method for producing bread, a molded frozen bread dough, a composition for the molded frozen bread dough, and bread.

Bread and doughnuts that are cooked in convenience stores, supermarkets, and other stores and sold in hot snack display units, bakeries, and deli sections often use pre-formed frozen bread dough or bread that has been shaped, fermented, heated (baked, deep-fried, etc.) and then frozen in order to reduce the effort required for cooking in the store and the time it takes to serve them.

By using pre-formed frozen bread dough, the process from making the dough to forming it can be omitted. In addition, by using bread that has been frozen after forming, final fermentation, and heating (baking, frying, etc.), the process from final fermentation to baking can also be omitted. This makes it possible to reduce the store floor space and the burden on equipment, and also makes it easy for people other than experienced craftsmen to make bread.

For example, Patent Document 1 discloses a technology that uses breads that have been shaped, fermented, heated (baked, deep-fried, etc.), and then frozen. Specifically, Patent Document 1 discloses a method for producing fried breads, which includes a thawing process in which frozen baked bread, which is composed of a filling and a dough encasing the filling, is thawed by microwave heating to obtain baked bread, and a frying process in which the baked bread is deep-fried to obtain fried breads, and in the thawing process, the frozen baked bread is thawed so that the temperature of the dough inside the baked bread immediately after the thawing process is 15°C or higher.

Patent document 2 also discloses a method for producing donuts, which is characterized by heating formed donut dough with wet steam, covering it with batter, and frying it. It also describes that the batter-covered donut dough can be fried as is, but can also be frozen and then fried.

JP 2016-67335 A JP 2020-43821 A

Pre-formed frozen bread dough can be broadly divided into two types: dough that has been formed and then frozen before the final rise, and dough that has been formed and then frozen after the final rise. Dough that has been formed and then frozen before the final rise requires thawing and final rise for a certain period of time, and takes more than three hours before baking, and also requires a certain level of bread-making skill. Dough that has been frozen after forming and final rise can be baked simply by thawing or while still frozen, so it only takes about 20 minutes to bake, but there are problems with it being easily damaged during transportation, storage, and thawing, and logistics costs are high.

The manufacturing method described in Patent Document 1 uses bread that is frozen after shaping, final fermentation, and heating (baking, deep frying, etc.), and can be reheated for about 10 minutes. However, there are problems with the bread being prone to breakage and deterioration of texture during storage and after reheating, as well as high logistics costs.

Therefore, the main objective of the present invention is to provide a technology that uses preformed frozen bread dough, which enables bread to be produced in a short time, produces high-quality bread after production, and reduces logistics costs.

In this technology, first, a microwave heating process is performed in which a molded frozen bread dough obtained by freezing the dough before the final fermentation is heated by microwaves;
A heating step of baking and/or frying the bread dough that has been subjected to the microwave heating step without the final fermentation ;
The present invention provides a method for producing bread (excluding a method in which bread is left to rise under reduced pressure after microwave heating) , comprising the steps of:
In the bread producing method according to the present technology, the microwave irradiation amount in the microwave heating step can be set to 200 to 750 J/g.
The shaped frozen bread dough used in the bread manufacturing method according to the present technology may contain cereal flour, pregelatinized starch and/or a thickener.

In this technology, next, cereal flour and
pregelatinized starch and/or a thickener;
Contains
To provide a shaped frozen bread dough (excluding frozen bread dough for expansion under reduced pressure after microwave heating) obtained by freezing dough before final fermentation , which is to be baked and/or fried without final fermentation after microwave heating.
In the shaped frozen bread dough according to the present technology, the content of the pregelatinized starch can be 1.5 to 10% by mass, relative to 100% by mass of the total of the cereal flour and the pregelatinized starch.
In addition, in the shaped frozen bread dough according to the present technology, the content of the thickener can be 0.1 to 2.0 parts by mass per 100 parts by mass of the total of the grain flour and the pregelatinized starch.

The present technology also includes cereal flours,
pregelatinized starch and/or a thickener;
Contains
Provided is a composition for shaped frozen bread dough (excluding a composition for shaped frozen bread dough for expanding under reduced pressure after microwave heating) for freezing dough before final fermentation so that the dough can be baked and/or fried without final fermentation after microwave heating.

The present technology further provides breads using the shaped frozen bread dough of the present technology, or the shaped frozen bread dough composition of the present technology.

This technology can provide a bread-making technique that uses preformed frozen bread dough, which allows bread to be produced in a short time, produces high-quality bread after production, and reduces logistics costs.

The following describes the form for implementing the present technology. Note that the embodiment described below is merely an example of an embodiment of the present invention, and is not intended to narrow the scope of the present technology.

<1. Preformed frozen bread dough>
The pre-formed frozen bread dough according to the present technology contains as essential ingredients cereal flour (excluding pregelatinized starch; the same applies below), pregelatinized starch and/or a thickener, and is intended to be baked and/or fried after microwave heating.

The preformed frozen bread dough of this technology can be microwaved without thawing, and then baked and/or deep-fried to produce bread with a quality similar to that of bread produced by thawing and final fermentation of conventional frozen bread dough.

In addition, when using conventional preformed frozen bread dough, thawing and final fermentation are required, which poses the problem that it takes about four hours to make bread. On the other hand, breads made by baking and/or frying the preformed frozen bread dough of the present technology after microwave heating can be made in a short time, can prevent damage during storage, and are characterized by maintaining a fluffy texture even after a long time has passed since production.

In other words, by using the preformed frozen bread dough according to this technology, there is no need to carry out the thawing process or the general final fermentation process, so high-quality bread can be produced in a short time with little deterioration during storage.

The term "final fermentation", also known as "proofing", refers to the process of fermenting the dough after it has been shaped and before it is heated. Final fermentation is an essential step in general bread-making methods to optimize the oven expansion and cooking during the subsequent baking process (heating process), and is carried out to expand the dough after shaping to a degree that allows it to exert its oven expansion power when heated. It is also carried out in a special fermentation room where humidity (70% or more) and temperature (approximately 27-38°C, depending on the type of dough) are controlled to prevent the surface of the dough from drying out and to activate the yeast. Although it varies depending on the type of bread, it is generally expanded to about 2.5 times its size immediately after shaping. If the final fermentation is insufficient (the dough does not expand enough during the final fermentation), the bread after baking will lack volume, be uneven in shape, cook poorly, and have a heavy, chewy texture. Furthermore, if the final rise is excessive (excessive expansion of the dough during the final rise), the baked bread will have a poorer appearance (creases, creases, lack of browning, etc.), poorer quality of the interior (creases of cavities, etc.), and a poorer texture (dryness, etc.).

In this specification, "without carrying out a typical final fermentation step", "without allowing the typical final fermentation" and "without going through a typical final fermentation" all mean that a step of fermenting the dough for a specified time at a specified humidity and temperature is not carried out in order to bring the shaped dough into a dough expansion state suitable for being subjected to a subsequent heating step.

In addition, in this specification, "without going through a thawing process", "without thawing", and "without thawing" all mean that the dough that has been frozen after shaping is subjected to the subsequent microwave heating process while still in the frozen state.

(1) Ingredients of molded frozen bread dough (1-1) Grain flour The grain flour used in the molded frozen bread dough is not particularly limited, and may be one or more selected from known grain flours such as weak flour, medium flour, strong flour, whole wheat flour, and durum wheat flour, rye flour, barley flour, rice flour, soy flour (whole or defatted soy flour, soy milk powder), oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour, and starches other than pregelatinized starch (including processed starches). Among these, it is preferable to contain wheat flour (preferably strong flour). In addition, when starches other than pregelatinized starch (including processed starches) are contained, it is preferable to use wheat flour (preferably strong flour) in combination.

(1-2) Pregelatinized starch The shaped frozen bread dough of the present technology can contain pregelatinized starch. The content of pregelatinized starch in the shaped frozen bread dough is not particularly limited as long as it does not impair the effects of the present technology, and can be freely set. In the present technology, the content of pregelatinized starch is preferably 1.5 to 10 mass%, and more preferably 3.0 to 9.0 mass%, based on 100 mass% of the total of the flour and pregelatinized starch.

Pregelatinized starch increases the moisture content in the dough, and the amount of water required to make the dough increases. By including pregelatinized starch, the moisture content in the dough increases, and the dough expands due to steam rising in the microwave heating process and heating process described below, increasing the volume of the bread. In addition, the use of pregelatinized starch can improve the appearance and texture of the bread produced, and can also prevent deterioration of the texture during storage.

However, since pregelatinized starch has a weak ability to retain moisture, if the content of pregelatinized starch is too high, the dough may become sticky and workability during dough preparation may deteriorate. In addition, if the content of pregelatinized starch is too high, steam swelling may become excessive, and the produced bread (after cooling) may shrink and wrinkle, resulting in a poor appearance. Therefore, in this technology, it is preferable to set the upper limit of the content of pregelatinized starch to 10% by mass or less.

If the content of pregelatinized starch is low, the texture of bread tends to be heavy. Therefore, in this technology, it is preferable to contain 1.5% by mass or more of pregelatinized starch.

There are no particular limitations on the starch (raw material starch) that is the raw material for the above-mentioned pregelatinized starch, so long as it is starch extracted from a plant or a processed starch that has been subjected to chemical or physical processing. Examples include potato starch, potato starch from mochi seed (also called glutinous seed or waxy), tapioca starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, glutinous rice starch, and other starches, as well as processed starches that have been chemically processed using these starches as raw materials. The processed starch may be any type of processed starch, for example, enzyme-treated starch; oxidized starch; acid-treated starch; esterified starch such as starch acetate (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch; processed starch combining multiple processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch; etc. The molded frozen bread dough of the present technology may contain one or more types of pregelatinized starch obtained by pregelatinizing these raw starches by a conventional method. The pregelatinized starch used in the molded frozen bread dough of the present technology is preferably pregelatinized processed starch, more preferably pregelatinized cross-linked starch that has been subjected to a cross-linking treatment. By using pregelatinized cross-linked starch, it is possible to further improve the quality of breads produced without undergoing a thawing process and a final fermentation process before heating. More preferred is a pregelatinized processed starch having a phosphate cross-link, with pregelatinized etherified phosphate cross-linked starch and/or pregelatinized phosphate cross-linked starch being particularly preferred. The pregelatinized starch can be used in any form, such as powder or paste.

(1-3) Thickener The formed frozen bread dough of the present technology can contain a thickener. The thickener works to increase the moisture content of the dough as well as to increase the moisture retention. The thickener also works to improve the quality of the bread after heating, particularly the texture (soft and moist texture). In order to improve the texture of the product after heating, it is necessary for the product to retain a certain amount of moisture. Furthermore, the thickener can improve the appearance by being used in combination with pregelatinized starch. Furthermore, the thickener can also prevent the deterioration of the texture during storage by being used in combination with pregelatinized starch.

The thickener is preferably at least one selected from the group consisting of hydroxypropylmethylcellulose (hereinafter also referred to as "HPMC"), carboxymethylcellulose (hereinafter also referred to as "CMC") and gums. Examples of gums include xanthan gum, guar gum, tamarind seed gum, gellan gum, gum arabic and tara gum, and among these, xanthan gum and/or guar gum are preferred. That is, the thickener is more preferably at least one selected from the group consisting of HPMC, CMC, xanthan gum and guar gum. The thickener is even more preferably HPMC and/or CMC, and particularly preferably HPMC.

The amount of thickener contained in the formed frozen bread dough can be freely set as long as it does not impair the effect of the present technology. In particular, the amount of thickener contained in the present technology is preferably 0.1 to 2.0 parts by mass, more preferably 0.2 to 1.5 parts by mass, and even more preferably 0.3 to 1.0 parts by mass, per 100 parts by mass of the total of the grain flour and pregelatinized starch.

(1-4) Yeast The molded frozen bread dough of the present technology can contain yeast in an amount that is normally used in conventional frozen bread dough. The means for adding yeast may be the same as those used in normal bread-making methods, and examples of the means include a method of directly adding yeast to the dough formulation, a method of adding yeast after preliminary fermentation, and a method of adding yeast in the form of a fermentation starter such as a sourdough or liquid starter. The type of yeast is not particularly limited, and may be any type that is normally used in bread manufacturing methods, such as fresh yeast (compressed baker's yeast), instant dry yeast, dry yeast, semi-dry yeast (active dry yeast), so-called natural yeast, etc.

(1-5) Others The molded frozen bread dough of the present technology may contain other ingredients that are generally blended into dough for bread, in addition to the above-mentioned ingredients, within the scope of the present invention. Examples of such other ingredients include wheat gluten; grain husks such as bran and soybean skins and processed products thereof; soybean processed products such as soy protein, soy milk, and soybean pulp (excluding soy flour, which is a grain flour); fats and oils such as vegetable fats and oils, animal fats and oils, processed fats and oils, and powdered fats and oils; eggs such as egg yolks, egg whites, and whole eggs; dairy products such as skim milk powder, casein, cheese, and milk; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; enzyme preparations; leavening agents such as baking powder; emulsifiers, and others, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, and flavors. To prevent shrinkage (wrinkling of the outer skin) during cooling after heating, it is more preferable to use strong flour. When using weak flour or medium-strength flour, it is preferable to add wheat gluten.

(2) Form of shaped frozen bread dough Generally, frozen bread dough is roughly classified into ball-shaped frozen bread dough obtained by freezing dough after mixing and before shaping, shaped frozen bread dough obtained by freezing dough after shaping and before final fermentation, and proofed frozen bread dough obtained by freezing dough after final fermentation and before heating. The shaped frozen bread dough of the present technology is shaped frozen bread dough obtained by freezing dough without final fermentation or without completing the final fermentation.

(3) Manufacturing method of shaped frozen bread dough The above-mentioned shaped frozen bread dough can be manufactured by a known bread-making method such as a straight dough method, a sponge dough method, a fermented dough method, and a tangzhong method. For example, various dough ingredients are mixed to prepare a kneaded dough, and then, as necessary, steps such as floor time, division and rounding, bench time, and shaping are performed (rounding after division may be considered as shaping), and then the dough is frozen, whereby frozen bread dough can be manufactured. In the manufacturing method of the present technology, it is preferable to freeze the bread dough without final fermentation after shaping, or without completely completing the final fermentation, or to freeze the bread dough without final fermentation after shaping. That is, the manufacturing method of the present technology is preferably a manufacturing method of shaped frozen bread dough in which the dough is frozen after division and shaping, and is preferably a manufacturing method of shaped frozen bread dough in which the dough is frozen without final fermentation after shaping. In the manufacturing method of shaped frozen bread dough, bench time may be optionally set between division and rounding and shaping. In addition, when floor time is set, the conditions are not particularly limited, but floor time can also be set under refrigerated conditions. Under refrigerated conditions, floor time can be 3 hours or more, and floor time can be 10 hours or more.

The freezing conditions for bread dough can be adjusted appropriately depending on the type and size of the dough, and are not particularly limited, but the freezing temperature is preferably -20°C or lower, more preferably -30°C or lower, and quick freezing is preferable. In addition, the freezing storage conditions for frozen bread dough after freezing can be adjusted appropriately depending on the type and size of the dough, and are not particularly limited, but the freezing storage temperature is preferably -18°C or lower, more preferably -20°C or lower.

<2. Manufacturing method of bread>
The method for producing bread according to the present technology includes a microwave heating step and a heating step of baking and/or frying using shaped frozen bread dough. The method for producing bread according to the present technology is a method for performing a microwave heating step and a heating step of baking and/or frying using shaped frozen bread dough without performing a thawing step or a general final fermentation step, and is a method for producing bread of a quality similar to that of bread produced by final fermentation of conventional frozen bread dough.

The shaped frozen bread dough used in the bread manufacturing method according to the present technology can be any general shaped frozen bread dough obtained by freezing dough before the final fermentation, but it is more preferable to use the shaped frozen bread dough according to the present technology described above.

In the bread manufacturing method according to the present technology, the amount of microwave irradiation in the microwave heating step is not particularly limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 200 to 750 J/g, more preferably 300 to 600 J/g, and even more preferably 350 to 500 J/g. By carrying out microwave heating within this condition range, it is possible to improve the appearance and texture of the produced bread and prevent deterioration of the texture during storage. In the present technology, "J/g" refers to the amount of microwave irradiation per formed frozen bread dough containing ingredients, etc.

In the method for producing bread according to the present technology, the heating step involves baking and/or frying, with frying being preferred. The conditions for baking and/or frying can be freely set according to the type of bread to be produced, as long as they do not impair the effects of the present technology.

<3. Bread>
The bread according to the present technology is a bread manufactured using the above-mentioned molded frozen bread dough or the molded frozen bread dough composition according to the present technology. The type of bread according to the present technology is not particularly limited, and can be applied to all kinds of bread. For example, yeast donuts; donuts containing fillings such as curry bread and side dish donuts; breads containing fillings such as jam bread, cream bread, and bean paste bread; breads with a surface covered with another dough such as melon bread; breads with chocolate chips, raisins, nuts, etc. kneaded into them; breads coated with chocolate, etc.; side dish breads; hard breads such as French bread; meal breads such as mountain-shaped bread, square bread, pizza, and focaccia; breads with a lean composition such as soft French bread, breads molded into special shapes such as butter rolls and cornets; breads with a layer structure formed with fats and oils such as margarine and fillings such as croissants and Danish pastries, etc., can be applied to various types of breads.

<4. Composition for frozen bread dough>
The composition for shaped frozen bread dough according to the present technology is a composition used for the above-mentioned shaped frozen bread dough. The essential components of the composition are cereal flour (excluding pregelatinized starch), and pregelatinized starch and/or a thickener. In addition, the composition of the present technology can also contain ingredients that can be used in general bakery products. Details of the cereal flour, pregelatinized starch, leavening agent, and ingredients that can be used in general bakery products are the same as those described in the above section on shaped frozen bread dough, so the description here is omitted.

The preformed composition for frozen bread dough of the present technology can be distributed as a mix for frozen bread dough obtained by mixing the above-mentioned components. In addition, the preformed composition for frozen bread dough of the present technology is preferably in a powder form.

The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the present invention is not limited to the following examples.

Some of the raw materials used in this example are listed below.
Strong flour: Buruchiale (Showa Sangyo Co., Ltd.)
CMC: Sunrose F (Nippon Paper Industries Co., Ltd.)
HPMC: Methocel F50 (Unitech Foods Co., Ltd.)

<Experimental Example 1>
In Experimental Example 1, a manufacturing process for making bread using frozen molded bread dough was examined.

1. Production of molded frozen bread dough The ingredients shown in Table 1 below, except for margarine, were placed in a mixer bowl and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then margarine was added and mixed at low speed for 3 minutes and at medium speed for 7 minutes to prepare a kneaded dough. The dough was kneaded at 20°C. The mixture was left to stand at room temperature for 10 minutes, divided into 50g portions and benched at room temperature for 15 minutes, and then 25g of curry filling was filled and 3g of bread crumbs was attached to prepare a molded bread dough. The prepared molded bread dough was quickly frozen at -35°C for 40 minutes to produce a molded frozen bread dough. The obtained molded frozen bread dough was stored in a freezer at -20°C for 4 weeks.

2. Production of bread [Reference Example 1]
The molded frozen bread dough produced and stored as described above was thawed at 25° C. for 3 hours, and then subjected to final fermentation at 36° C. and 80% humidity for 60 minutes. The dough after final fermentation was fried at 180° C. for 6 minutes (3 minutes, 3 minutes of inversion) to produce curry donuts (bread).

[Examples 1 and 2]
The molded frozen bread dough produced and stored as described above was heated in a 600 W microwave oven for 50 seconds per piece while still frozen (microwave irradiation amount per bread weight including filling: 385 J/g). The dough after microwave heating was deep-fried at 180°C for 6 minutes (3 minutes, 3 minutes inversion) to produce curry donuts (bread).

[Comparative Example 1]
The molded frozen bread dough produced and stored as described above was fried in a frozen state at 180°C for 12 minutes (6 minutes, inverted for 6 minutes) to produce curry donuts (bread).

3. Evaluation The appearance of the obtained breads, the texture after 10 minutes of frying, and the texture after 5 hours of storage in a display unit (set at 70°C) were evaluated according to the following criteria. Each evaluation was based on the average score given by a panel of 10 experts.

[exterior]
5: No crushing or blisters, very good 4: Almost no crushing or blisters, good 3: Some crushing or blisters, slightly poor shape 2: Crushing or blisters, poor shape 1: Much crushing or blisters, very poor shape

[Texture]
5: Cooked well, very fluffy texture 4: Cooked well, fluffy texture, desirable 3: Cooked well, slightly fluffy texture 2: Cooked slightly poorly, lacking fluffy texture, slightly heavy texture, poor 1: Cooked poorly, lacking fluffy texture, heavy texture, bad

4. Results The results are shown in Table 1. In the tables below, the unit of blend amount of each component is, in principle, "parts by mass," and the total of flour and pregelatinized starch is 100 parts by mass (the same applies below).

As the results in Table 1 above show, the breads of Examples 1 and 2, which were microwave heated, had an appearance and texture equal to or better than that of Reference Example 1, which was thawed and final fermented, even though they were not thawed or subjected to a typical final fermentation. These results show that by heating the shaped frozen bread dough with microwaves and then frying or other heating, breads of equal or better quality can be obtained than breads produced by thawing and final fermentation, even without thawing or the typical final fermentation.

On the other hand, in Comparative Example 1, where frying was performed without microwave heating, frying took twice as long as in Examples 1 and 2. Furthermore, the bread in Comparative Example 1 was crushed and blistered, had a poor appearance, and had a poor texture both 10 minutes after frying and 5 hours after storage on a display unit, which were inferior to Examples 1 and 2.

Furthermore, the breads of Example 2 using pregelatinized starch, which were not thawed or subjected to a typical final fermentation, had a texture after 5 hours of storage in a display unit that was better than the texture of the breads of Comparative Example 1 after 5 hours of storage in a display unit, and also better than the texture of Reference Example 1 after 5 hours of storage in a display unit, which was thawed and subjected to a final fermentation. These results show that by heating the molded frozen bread dough using pregelatinized starch in a microwave and then frying in oil, it is possible to obtain breads of better quality than breads produced by thawing and final fermentation, even without thawing or the typical final fermentation.

<Experimental Example 2>
In Experimental Example 2, the differences in each evaluation due to differences in the dough composition were examined.

1. Production of shaped frozen bread dough Using the ingredients shown in Table 2 below, shaped frozen bread dough was produced in the same manner as in Experimental Example 1. The obtained shaped frozen bread dough was stored in a freezer at -20°C for 4 weeks.

2. Production of bread [Examples 1 to 10]
Using the molded frozen bread dough produced and stored as described above, curry donuts (bread) were produced in the same manner as in Experimental Example 1.

3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing in a display case for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1.

4. Results The results are shown in Table 2.

As shown by the results in Table 2 above, compared to Example 1, which did not use pregelatinized starch or a thickener, Examples 2 to 10, which used pregelatinized starch and/or a thickener, showed improved texture evaluations and were able to prevent deterioration of texture during storage. It was also found that the combined use of pregelatinized starch and a thickener more reliably prevented deterioration of texture during storage (Example 3).

<Experimental Example 3>
In Experimental Example 3, the differences in each evaluation due to differences in fermentation conditions when producing molded frozen bread dough were examined.

1. Production of molded frozen bread dough Using the same ingredients as in Example 2, molded frozen bread dough was produced in the same manner as in Experimental Example 1 except for the floor time conditions. The floor time conditions for each example are shown in Table 3. The obtained molded frozen bread dough was stored in a freezer at -20°C for 4 weeks.

2. Production of bread [Examples 2, 11 to 13]
Using the molded frozen bread dough produced and stored as described above, curry donuts (bread) were produced in the same manner as in Experimental Example 1.

3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing in a display case for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1.

4. Results The results are shown in Table 3.

As the results in Table 3 above show, it was found that Examples 12 and 13, which had a floor time of 10 hours or 24 hours at 5°C, were able to reliably prevent deterioration in texture during storage compared to Examples 2 and 11, which had a floor time of 10 minutes or 3 hours at room temperature. These results show that producing molded frozen bread dough by fermenting it for a long period under refrigerated conditions improves the effect of preventing deterioration in texture during storage.

<Experimental Example 4>
In Experimental Example 4, the differences in each evaluation due to differences in the conditions of the microwave heating process were examined.

1. Production of shaped frozen bread dough Using the same ingredients as in Example 2, shaped frozen bread dough was produced in the same manner as in Experimental Example 1. The obtained shaped frozen bread dough was stored in a freezer at -20°C for 4 weeks.

2. Production of bread [Examples 14 to 19]
Using the molded frozen bread dough produced and stored as described above, curry donuts (breads) were produced in the same manner as in Experimental Example 1 except for the microwave heating conditions. The microwave heating conditions for each example are shown in Table 4.

3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing in a display case for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1.

4. Results The results are shown in Table 4.

As the results in Table 4 above show, all of Examples 14 to 19 had no problems with appearance or texture, but Examples 15 to 18, which had a calorific value in the range of 300 to 600 J/g, were superior in both appearance and texture to Examples 14 and 19, which had a calorific value outside the range of 300 to 600 J/g. Furthermore, Examples 16 and 17, which had a calorific value in the range of 350 to 500 J/g, more reliably prevented deterioration in texture during storage.

<Experimental Example 5>
Experimental Example 5 shows a production example in which baking is performed in the heating step in the bread production method according to the present disclosure.

1. Production of molded frozen bread dough The ingredients shown in Table 5 below, except for margarine, were placed in a mixer bowl and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then margarine was added and mixed at low speed for 3 minutes and at medium speed for 7 minutes to prepare a kneaded dough. The dough was kneaded at 20°C. The dough was left to stand for 10 minutes at room temperature, divided into 50g portions, benched for 10 minutes at room temperature, and re-rolled to prepare molded bread dough. The prepared molded bread dough was quickly frozen at -35°C for 40 minutes to produce molded frozen bread dough. The obtained molded frozen bread dough was stored in a freezer at -20°C for 4 weeks.

2. Production of bread [Example 20]
The molded frozen bread dough produced and stored as described above was heated in a 600 W microwave oven for 40 seconds per piece while still frozen (microwave irradiation amount per bread weight: 480 J/g). The dough after microwave heating was baked at 200° C. for 12 minutes to produce buns (bread).

[Comparative Example 2]
The molded frozen bread dough produced and stored as described above was baked in a frozen state at 200° C. for 25 minutes to produce buns (bread).

3. Evaluation The appearance of the obtained breads, the texture 10 minutes after baking, and the texture after storage in a display unit for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1.

4. Results The results are shown in Table 5.

As shown by the results in Table 5 above, when the bread manufacturing method according to the present technology was used, the bread produced had good appearance and texture, even when it was baked in the heating process.

On the other hand, in Comparative Example 2, where baking was performed without microwave heating, the baking time required was more than twice as long as that of Example 20. Furthermore, the breads of Comparative Example 2 were crushed and blistered, and had a poor appearance and texture both 10 minutes after baking and 5 hours after storage on a display unit, which were inferior to those of Example 20.

Claims (8)

A microwave heating process for heating a shaped frozen bread dough obtained by freezing the dough before the final fermentation with a microwave;
A heating step of baking and/or frying the bread dough that has been subjected to the microwave heating step without the final fermentation step ;
A method for producing bread (excluding a method in which the bread is left rising under reduced pressure after microwave heating) , comprising the steps of: The method for producing breads according to claim 1, wherein the microwave irradiation amount in the microwave heating step is 200 to 750 J/g (excluding the method in which the bread is expanded under reduced pressure after the microwave heating) . 3. The method for producing bread according to claim 1 or 2 (excluding the method of expanding under reduced pressure after microwave heating), wherein the shaped frozen bread dough contains cereal flour, pregelatinized starch and/or a thickener. Grain flour and
pregelatinized starch and/or a thickener;
Contains
A pre-formed frozen bread dough obtained by freezing the dough before the final fermentation, for baking and/or frying without going through a final fermentation step after microwave heating (excluding frozen bread dough for expanding under reduced pressure after microwave heating) . The shaped frozen bread dough according to claim 4 (excluding frozen bread dough for expanding under reduced pressure after microwave heating), wherein the content of the pregelatinized starch is 1.5 to 10 mass% in a total of 100 mass% of the cereal flour and the pregelatinized starch . The shaped frozen bread dough according to claim 4 or 5 (excluding frozen bread dough for expanding under reduced pressure after microwave heating), wherein the content of the thickener is 0.1 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch . Grain flour and
pregelatinized starch and/or a thickener;
Contains
A shaped composition for frozen bread dough, which freezes the dough before final fermentation so that it can be baked and/or fried without going through a step of final fermentation or expansion under reduced pressure after microwave heating (excluding a shaped composition for frozen bread dough for expansion under reduced pressure after microwave heating) . Breads using the shaped frozen bread dough described in any one of claims 4 to 6 (excluding frozen bread dough for expansion under reduced pressure after microwave heating) or the shaped frozen bread dough composition described in claim 7 (excluding the shaped frozen bread dough composition for expansion under reduced pressure after microwave heating) .