JPH0789833B2 - Method for manufacturing semi-baked bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application)
The present invention relates to a method for producing a semi-baked bread that allows freshly baked bread to be obtained.

(Prior Art) After baking, breads deteriorate in flavor and texture over time. For this reason, in the United States, without baking the bread completely, it is white-baked with no brown color (semi-baked),
A method has been proposed and used in which freshly baked hot bread is tasted by baking it in a household oven or the like until it is browned before serving.

In Japan, for example, Japanese Examined Patent Publication No. Sho 38-6554 puts dough in a kiln to prevent the outer skin from being burnt by about 13
A method of making a half-baked bread is disclosed which comprises baking at a low temperature of 5 ° C to 150 ° C for about 10 to 15 minutes.

Further, in JP-A-51-15650 or JP-A-59-71640, the dough put in a bread kiln is put out of the kiln while being in a semi-baked state, that is, while the surface of the bread is still white. The process is referred to as primary baking), and a method of packaging as needed, storing and circulating in frozen or refrigerated is disclosed.
When eating this semi-baked bread, it may be baked again in an oven or the like (hereinafter, this step is referred to as secondary baking).

In addition, in semi-baked bread (Brown Serve), the shortening is made larger than usual in order to make the bread's sudachi after secondary baking fine, and eggs are added to prevent shrinkage after baking, Is known to be young.

(Problems to be Solved by the Invention) However, these conventional techniques have the following insufficient points.

That is, the semi-baked breads (Brown Serve) disclosed in JP-B-38-6554, JP-A-51-15650, and JP-A-59-71640 have many wrinkles on the surface and also have a gloss. There is a problem that it does not exist.

In addition, the secondary baking resulted in thinning, no volume, a crunchy texture, and poor bread flavor.
In order to eliminate these drawbacks, there is a method of adjusting with bread ingredients such as shortening and eggs, but there are problems such as poor workability and a soft texture.

The present invention is intended to solve the above-mentioned problems, in particular, problems such as lack of volume, strong elasticity, and dry texture.

(Means for Solving Problems) That is, the method for producing a semi-baked bread of the present invention is characterized in that the shaped dough is cooked to remove the proof, and then the semi-baked bread is baked.

The semi-baked bread in this invention means sweet rolls, coffee cakes, Danish pastries (American type), sweet buns, (coffee rolls, dinner rolls, raisin buns, chocolate rolls, butter french rolls, snack rolls, raisin buns. , Etc.), baking pan (cheese swool, mayo roll,
Pizza bread), croissants, butter rolls, brioches, hamburger buns, raisins rolls, kaiser rolls, and semi-baked yeast-containing dough such as coupe. The semi-baked bread is shaped into various shapes such as one loaf type, twist type, double roll type, roll type, heart type, parker house type, and cloth type.

Next, the manufacturing process of the semi-baked bread of the present invention is as follows.

That is, flour, yeast, sugar, salt, shortening, skimmed milk powder as other auxiliary materials, yeast food, emulsifier, raisins, corn, butter, margarine,
Eggs, rye flour, expanding agents, etc. are used as needed. In particular, by adding an appropriate amount of the expanding agent, the volume of the bread after the secondary baking can be further increased. As the swelling agent, sodium hydrogen carbonate, ammonium carbonate alone or appropriately mixed with glucono delta lactone, alum, sodium acid pyrophosphate, tartaric acid, sodium phosphate, ammonium chloride, fumaric acid, sodium hydrogen tartrate, starch, etc. Any known swelling agent such as those may be used. Further, the addition amount, relative to 100 parts by weight of flour,
0.5 to 3 parts by weight. These raw materials and water are kneaded with a mixer such as a vertical mixer to obtain bread dough.
At this time, the amount of water added is similar to that of a general brown serve, and is preferably 1 to 3% less than in the case of a normal bread making method. After that, the normal bread-making method can be applied to each step of fermentation, division, benching, and shaping.

In the present invention, for example, the dough shaped into 30 to 60 g is steamed. The steaming treatment means steaming for 10 to 120 seconds at a temperature of 70 to 98 ° C. using a continuous type or batch type steamer. In this steamed state, only the surface portion of the shaped bread dough is heat-moisture treated, and the yeast is activated inside the dough.

After that, the steamed dough is heated at a temperature of 35-40 ° C and humidity of 80-90.
Take a proofer for 30-70 minutes. Next, the dough that has been proofed is primarily baked in a bread kiln at 130 to 220 ° C. for 2 to 30 minutes until it is semi-baked. It is not necessary to carry out the primary firing at a low temperature of 130 to 150 ° C, preferably 180 to 210 ° C for 2 to 8 ° C.
The baking may be performed for a minute until the dough has a shape-retaining property. After the primary baking step, the bread dough is cooled to obtain the semi-baked bread of the present invention. After baking the semi-baked bread, store it by refrigerating or freezing.
It can be distributed.

When eating this, the temperature of the semi-baked bread is returned to near normal temperature and baked in an oven at 180 to 210 ° C for 5 to 15 minutes, so that the freshly baked bread can be served on a table or the like.

In addition, it is desirable that the dough has a small amount of water so that the dough has a firm texture. Further, as a method for producing the dough, a known method such as a middle seed method, a straight method, a liquid seed method, and an old noodle method can be used.

It should be noted that the temperature and time of the steaming proof and the secondary firing described above are merely examples, and it goes without saying that the present invention is not limited to these numerical ranges.

(Effect of the Invention) According to the present invention, the steaming treatment is performed before primary baking and before proofing, and the obtained semi-baked bread (Brown Serve) has a large volume and a glossy surface. , Will be tense. In addition, when this Brown Serve is secondarily fired, like Brown Serve in a semi-fired state,
The volume appears, and the surface has gloss and tension,
It is moist and has a soft texture.

Example 1 An example of the present invention will be described below.

First, bread dough for butter roll is obtained with the following composition.

Wheat flour (trade name "Eagle" manufactured by Nippon Flour Mills Co., Ltd.) 100 parts by weight yeast 2 parts by weight salt 2 parts by weight sugar 10 parts by weight skim milk powder 4 parts by weight yeast food 0.1 parts by weight butter 10 parts by weight water 58 parts by weight That is, the above Mixing with a vertical mixer, low speed 2 minutes,
After kneading at high speed for 3 minutes, butter was added and further kneading was performed at low speed for 1 minute and high speed for 5 minutes.

Then, the fermentation was carried out for 60 minutes in a fermentation room at a temperature of 28 ° C and a humidity of 75%, and after degassing, the fermentation was continued for another 30 minutes. Then one
Divided into 40g, shaped after rounding, and arranged on an iron plate. Then, the iron plate was placed in a steamer at 90 ° C. for 25 seconds and steamed.

The semi-baked bread of Example 1 that had been subjected to the steaming treatment and the semi-baked bread of Comparative Example 1 that had not undergone the steaming treatment had a temperature of 37.
Fermentation was carried out for 60 minutes in a proofer at 80 ° C and 80% humidity. Then 20
Each brown serve roll was obtained by baking in an oven at 0 ° C. for 5 minutes.

Wrap each brown serve roll and store them in the refrigerator for 2 days, then remove from the refrigerator and store at room temperature for 20 days.
Let stand for a minute. Further, it was baked in an oven at 210 ° C. for 5 minutes to prepare a butter roll.

When the brown serve rolls and the butter rolls after the secondary firing were evaluated, the results shown in Tables 1-1 and 1-2 below were obtained.

As a result of the above comparative evaluation, the semi-baked butter roll and the butter roll after the secondary baking obtained according to Example 1 of the present invention were more wrinkled, surface gloss, more volume up It was revealed that it was excellent in various points of feeling and scent.

(Example 2) Next, bread dough for croissant is obtained with the following composition.

Flour (Nippon Flour Milling Co., Ltd., trade name "Eagle") 100 parts by weight yeast 3 parts by weight salt 2.0 parts by weight sugar 10 parts by weight whole egg 5 parts by weight skim milk powder 3 parts by weight water 54 parts by weight butter 7 parts by weight yeast food 0.1 Parts by weight Roll-in butter 28 parts by weight That is, the above raw materials excluding roll-in butter were kneaded using a vertical mixer for 2 minutes at low speed and 7 minutes at medium speed.
The kneaded dough was put into a bread box and fermented for 30 minutes in a fermentation room at 26 ° C. Then, after degassing, rounding, and cooling, the roll-in butter was wrapped, put in a refrigerator and allowed to stand overnight. The dough that had been aged overnight was further folded and rolled to a thickness of 2.5 mm, which was cut into isosceles triangles and shaped. After arranging the shaped croissant dough on the top plate, 94 ℃
Put it in the steamer for 45 seconds, steam it, and then
After proofing for 45 minutes at 32 ° C and 75% humidity, it was baked in an oven at 160 ° C for 24 minutes to obtain a semi-baked croissant.

On the other hand, as Comparative Example 2, a semi-baked croissant according to the conventional method was obtained in the same manner as in Example 2 except that the steaming treatment was not performed.

Both were stored in a refrigerator at 5 ° C. for 4 days, and then secondarily baked at 200 ° C. for 8 minutes to obtain a croissant. The semi-baked croissants and the croissants after the secondary baking were evaluated, and the results shown in Tables 2-1 and 2-2 below were obtained.

Also in the above comparative evaluation, the croissants obtained after the semi-baking and the secondary baking obtained in Example 2 of the present invention were superior to the conventional ones in terms of wrinkle generation and surface gloss.

(Effect of the invention) As described above, according to the present invention, the shaped bread dough is steamed, the proof is taken, and then half-baked, so that the brown serve after the primary baking has a volume,
The surface will be glossy and firm.

In addition, in order to eat this, the one that has been subjected to secondary firing has more volume, has a glossy surface, and has tension. Moreover, the texture is moist and soft, which has the effect of improving the aroma of bread.

Claims (1)

[Claims] 1. A method for producing a semi-baked bread, characterized in that the shaped dough is steamed to remove a proof, and then half-baked.