JPH0829045B2 - Bread improvement method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving the appearance of the upper surface of pullman type breads.

(Prior Art) Conventionally, in order to produce pullman-type breads, fermented bread dough is packed in a baking container called a food type, covered, and baked in an oven at 200 to 230 ° C for 35 to 40 minutes. After that, the baked breads were taken out from the food mold and naturally cooled or forcedly cooled for about 60 to 90 minutes. Furthermore, if necessary, the cooled breads are cut into a predetermined width by a slyzer and wrapped in a wrapper.

(Problems to be solved by the invention) However, according to the conventional method, a large number of wrinkles are generated on the upper surface of breads after cooling, and further, a phenomenon of denting on the upper surface called cupping appears, which increases the commercial value. There was a problem that it significantly lowered. On the other hand, live red,
In the case of direct-baked European breads such as Mole and so-called one loaf type breads in which the upper part of the food type is opened and baked, the problems of wrinkling and cupping on the upper surface as described above do not originally occur. Therefore, no means for preventing the formation of wrinkles is required, and only means for applying egg liquid or water to the surface of the bread is disclosed in order to impart gloss to the surface of the bread. There is no such thing.

In addition to this, JP-A-59-6832 discloses a method of thawing frozen breads by intermittently irradiating them with microwaves under conditions of humidity of 80% or more and 120 to 240 ° C. There is.

This method has been shown to have an effect that a small amount of microwave irradiation is applied, wrinkles are not generated on the surface of bread after thawing, and a soft crust can be obtained.

Further, in JP-A-58-60930, a frozen pan is stored at 120 ° C to 24 ° C.
First step of dry heat treatment at 0 ℃, humidity of 80% or more and 120 ℃
A method of performing a heat treatment consisting of a second step of heat treatment under wet conditions of up to 240 ° C., a third step of high frequency treatment with microwaves, and a fourth step of dry heat treatment at 120 ° C. to 240 ° C. is shown.

These two inventions disclose a method for thawing a frozen butter roll or a one loaf type bread which is frozen and stored. Therefore, the wet heat treatment is also performed in a state where water is dripped on the heated iron plate in the oven or in the state where microwaves are intermittently irradiated, and there is no effective means for wrinkling and cupping that occur after baking in pullman type breads. Not shown.

Further, in JP-A-55-77851, yeast-fermented bread dough is added with a sorbate selected from sorbic acid, potassium sorbate and calcium sorbate, and before or after baking the dough on its surface. A method of depositing a sorbate selected from sorbic acid, potassium sorbate and calcium sorbate is disclosed. As a result, it is said that a special bread with a long shelf life and good taste and appearance can be obtained. By the way, in this method, special bread refers to English muffins, rye breads, mixed grain breads, French breads, etc.
0.20g / c, which is denser than the density of 0.16g / cc of n bread)
It has a density of c. Deposition of the sorbate is done after cooling the muffins.

Furthermore, in Japanese Examined Patent Publication No. 62-642, cake dough is put in a cake mold and baked, and immediately after baking, the cake mold containing the baked cake is turned over as it is, and left standing to cool to drop the cake ( A technique for preventing the (contraction) phenomenon is disclosed.

However, none of these methods is intended to eliminate the wrinkles and cupping phenomenon that occur in pullman-type breads, and no effective means for preventing these wrinkles and cupping has been proposed.

This invention has as its basic purpose the solution of the above problems, and when producing pullman type breads, by preventing wrinkles and cupping that occur on the upper surface of the breads during cooling after baking. The present invention provides a method of enhancing the commercial value by giving the surface of breads a luster or luster.

(Means for Solving Problems) That is, the first aspect of the method for improving breads of the present invention is, after baking pullman-type breads, before lowering the internal center temperature to less than 80 ° C. An oil / water emulsion or water is attached to the upper surface of the breads.

In addition, a second invention is that after baking the Pullman type breads, before the internal center temperature drops below 80 ° C., an oil / water emulsion or water is attached to the upper surface of the breads. Further, it is characterized in that the breads are inverted and held.

Here, the pullman-type breads in both of the above inventions are those in which yeast-fermented dough is packed in a food mold, covered with a lid, and baked, and specifically, square-shaped bread. However, Japanese Examined Japanese Patent Publication No. 17-4494, No. 57-26635, and No. 61-
As shown in No. 17978, a mountain-shaped loaf bread with a lid that is baked using a loaf having a curved surface at the top or bottom is also included in the pullman-type breads referred to here.

When producing these breads, direct kneading method, middle seed method, middle noodle method, liquid bread method and other fermented bread dough obtained by various bread making method, packed into a predetermined amount food type, covered with 200-230 Bake in an oven at ℃ for 35-40 minutes. Immediately thereafter, the center temperature of the baked dough is generally 95 to 98 ° C. In the present invention, either the oil / water emulsion or water is adhered to the upper surface of the baked dough before the internal center temperature of the baked dough falls below 80 ° C.

By adhering the emulsion or water before the internal core temperature drops below 80 ° C., the formation of wrinkles is prevented, the upper surface of the breads is taut, and gloss is imparted. For example, in general square bread, the temperature of the internal center of the bread decreases to 80 ° C after about 15 minutes when left at a temperature of 22 ° C and a humidity of 45% immediately after baking. Here, the emulsion or water does not exhibit the effect of preventing wrinkles even if it is attached after the internal center temperature of the breads becomes lower than 80 ° C.

Therefore, the emulsion or water must be added before the internal core temperature of breads falls below 80 ° C.

This adhesion method may be immediately after the baking of the breads, with the lid of the edible mold removed, and immediately attached to the upper surface of the buns, or after removing the buns from the edible mold,
It may be deposited on its upper surface. The attachment is, for example,
The method of applying on the upper surface of breads using a brush or a roller, or spraying using a two-fluid nozzle or a liquid nozzle is used.

The oil / water emulsion used is, for example, an emulsion of edible oil and water at a weight ratio of 2:98 to 50:50. As edible oil, animal fats and oils such as lard and head, soybean oil,
Vegetable oils and fats such as cottonseed oil, sesame oil, coconut oil, rapeseed oil and germ oil are preferably used. This emulsification of oils and fats is performed after decomposing or dissolving surfactants, stabilizers, etc. in water, and then
The mixture is heated to 50 ° C to 90 ° C, edible oil is added thereto, and the mixture is emulsified using a turbine mixer, a homomixer, a pressure nozzle type emulsifier, a colloid mill or the like. As a surfactant,
Using one or more of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.,
Xanthan gum, tamarind gum, locust bean gum, carrageenan, guar gum, gum arabic, pectin, soybean protein, egg white, CMC, sodium alginate, dextrin and the like are appropriately added as stabilizers.

By using such an oil / water emulsion, it is more tense and glossy than water (including steam).

As the water, not only liquid but also steam can be used. As the steam, saturated steam, superheated steam, or the like is used. When using steam as water, it is also possible to directly spray saturated steam or superheated steam from the boiler.

The water to be attached may be water alone, but it is also possible to mix a small amount of flavors, pigments, eggs, sugars, starch, proteins, etc., if necessary.

The amount of oil / water emulsion or water adhered is preferably 0.002 to 0.02 g per unit area (cm ² ) of the upper surface of the breads.

If it is less than 0.002 g, it is not effective in preventing wrinkles and imparting gloss. If it exceeds 0.02 g, the upper surface becomes soft and wrinkles appear. For the same reason, 0.005g
It is more preferable to set it to 0.01 g.

In the second invention, after the oil / water emulsion or water is attached, the upper surface of the breads is further inverted,
Hold for ~ 24 hours per minute. The breads may be inverted immediately after the emulsion or water is attached, but it is preferable that the breads are allowed to acclimate for 2 to 10 minutes. According to the second aspect of the invention, the prevention of wrinkles becomes more effective and the cupping phenomenon can be prevented.

(Effect of the Invention) According to the present invention, the wrinkles on the upper surface of the breads are suppressed by the oil / water emulsion or the adhesion of water,
Tension and luster are added to the surface.

Further, if this is reversed and held, there is an effect that the above-mentioned wrinkle is more effectively prevented and the occurrence of cupping is also prevented.

Embodiment 1 An embodiment of the present invention will be described below.

 That is, breads are produced with the following composition.

<Medium seed blend> Wheat flour (Nippon Flour Milling Co., Ltd. trade name: Eagle) 70 parts by weight Yeast 2 parts by weight Yeast food 0.1 parts by weight Water 40 parts by weight <Main kneading formulation> Wheat flour 30 parts by weight Salt 2 parts by weight Sugar 5 parts by weight Shortening 4 parts by weight Skim milk powder 1 part by weight Water 25 parts by weight The above-mentioned compounded ingredients are kneaded by a vertical mixer for 3 minutes at low speed and 2 minutes at high speed, and then in a fermentation chamber at a temperature of 27 ° C and a humidity of 75%. Fermented for 4.5 hours. The material of this kneading mixture was added to the obtained medium seeds, kneaded for 2 minutes at low speed and 4 minutes at high speed, and after shortening was added, further kneaded for 2 minutes at low speed and 5 minutes at high speed. After that, I took a floor time of 20 minutes, took a bench time of 25 minutes after the division round, shaped, mold-filled, and took a proof of 40 minutes.

Then, cover the edible mold and place it in an oven at 200 ° C for 4
It was baked for 0 minutes to obtain a rectangular bread with an upper surface area of 435 cm ² .

On the other hand, an oil / water emulsion was obtained by a Gaulin Homogenizer using a material consisting of 10 parts by weight of cottonseed oil, 90 parts by weight of water, and 0.5 parts by weight of sucrose fatty acid ester.

When the internal center temperature of the rectangular loaf bread was 90 ° C., 5 g of the oil / water emulsion described above was applied by brush onto the upper surface of the rectangular loaf bread (Example 1).

On the other hand, the internal center temperature of the other prepared breads is 60 ° C.
Only after the temperature had dropped to 0, 5 g of an oil / water emulsion was applied by brush onto its upper surface (Comparative Example 1).

After applying the emulsion to each of them, the emulsion was left for 5 minutes to allow the oil / water emulsion to adapt to the epidermis. In this state, the generation of wrinkles was already suppressed in Example 1, and the effect of suppressing the generation of wrinkles was not observed in Comparative Example 1. After that, it was inverted and held for 2 hours.

 As a result, the following evaluations were obtained.

(Example 2) Next, the following compound is prepared as another example.

Flour (Nippon Flour Milling Co., Ltd., trade name "Quin") 100 parts by weight yeast 2 parts by weight salt 2 parts by weight sugar 5 parts by weight shortening 4.5 parts by weight yeast food 0.1 parts by weight skim milk powder 1 part by weight water 65 parts by weight After kneading with a vertical mixer for 2 minutes at low speed and 3 minutes at high speed, add shortening and further mix at low speed for 2 minutes.
And knead for 5 minutes at high speed. After that, the temperature is 28 ℃ and the humidity is 75%.
Fermentation room for 90 minutes, after degassing, fermented for another 30 minutes. After dividing round eyes, shaping, filling into edible mold, temperature
It was fermented for 45 minutes in a proofer at 38 ° C and 85% humidity. Further, the edible mold was covered with a lid, and then baked in a fixed kiln at 200 ° C. for 40 minutes to obtain a rectangular loaf of bread having an upper surface area of 440 cm ² .

As Comparative Example 2, 0.5 g of water was added on the upper surface of the square bread when the internal temperature of the baked square bread was 95 ° C.
As Example 2, 3 g of water was sprayed, and as Comparative Example 3, 10 g of water was sprayed.

The three were left at room temperature for 3 minutes to allow the water to soak into the epidermis, then inverted and held for 30 minutes.

As a result, as shown in Table 2, in Example 2, wrinkles and cupping were satisfactorily prevented, but in Comparative Examples 2 and 3, wrinkles occurred and the appearance was poor.

(Effect of the invention) As described above, according to the first invention of the present invention, after baking the Pullman type breads, before the internal center temperature is lowered to less than 80 ℃, Since oil / water emulsion or water is attached to the upper surface, wrinkles on the upper surface of breads can be prevented.
Further, gloss can be added.

Further, in the second invention, after baking the Pullman type breads, before the internal center temperature does not drop below 80 ° C., an O / W emulsion or water is attached onto the upper surface of the breads, Furthermore, since the breads are inverted and held, it is possible to more effectively prevent the occurrence of wrinkles and prevent the occurrence of cupping.

Claims (2)

[Claims] 1. After baking Pullman type breads, before lowering the internal core temperature below 80 ° C., an oil / water emulsion or water on the upper surface of the breads is applied to the upper surface of the breads. An improved method for breads, which comprises depositing 0.002 to 0.02 g per unit area (cm ² ). 2. An oil / water emulsion or water is deposited on the upper surface of the breads after baking the Pullman type breads and before the internal center temperature drops below 80 ° C. An improved method for breads, which comprises holding the breads in an inverted manner.