JPH09135657A - Bread set and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread set capable of widening a cooking effective period of time without reducing texture, by attaching a specific fibrous sheet to the bottom of bread to be edible by reheating with a microwave oven. SOLUTION: An adhesive (e.g. gum agent) is linearly applied at least to peaks of projected parts of an embossed fibrous sheet which is water-repellent or subjected to water repellent treatment and is used for the objective bread set which is edible by reheating with a microwave oven and in which the fibrous sheet 2 is attached to the bottom of bread 1 such as frozen bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread set including bread that is eaten by reheating with a microwave oven.

[0002]

2. Description of the Related Art In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been refrigerated or frozen, and heated in a store or a restaurant industry store using a microwave oven or the like. The supply to consumers is increasing.
Performance required for bread (hereinafter sometimes abbreviated as “range bread”) that is eaten by reheating with a microwave oven of this type is preservability and texture, and a method in which additives and the like are conventionally blended. And various other methods have been proposed. On the other hand, as a problem of microwave ovens, when reheated by a microwave oven, dew condensation occurs at the bottom of the bread, that is, near the contact surface between the bread and the turntable (including the case where the bread is placed on a plate etc. and placed on the turntable). It has a drawback that it absorbs water and the texture is significantly impaired. Heretofore, no means has been proposed for solving the problems peculiar to such a range pan.

[0003]

SUMMARY OF THE INVENTION The present invention has been devised in view of the above problems of the prior art. The present invention prevents dew condensation during reheating by a microwave oven unique to a microwave oven, It is intended to improve the texture of range bread.

[0004]

As a result of intensive studies to solve the above problems, the present inventors have found that it is effective to attach a fibrous sheet to the bottom of a microwave oven pan. The present invention has been completed. That is, the present invention is a bread set including bread to be eaten by reheating with a microwave oven, wherein a fibrous sheet is attached under the bread. Conventionally, in the case of Chinese buns, it is known that a thin piece of paper is attached to the lower part of the bun, but this is for the purpose of preventing sticking between the humidifier and the bun for steaming. It is clearly different from the above technology.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The bread set of the present invention will be described in detail below. The fibrous sheet used in the present invention is not particularly limited as long as it is a highly water-absorbent sheet such as paper or non-woven fabric, but a sheet having a relatively high water repellency is provided on the surface in contact with the bread, and a hydrophilic ( A laminated sheet provided with a sheet having good water absorption) is preferably used. FIG. 1 shows a conceptual diagram of the bread set of the present invention. Also, holding bread stacks,
In particular, it is also preferable to use a water-repellent or water-repellent sheet in order to prevent the adhesion between the top and bottom of the bread which is observed when frozen. Furthermore, it consists of a highly water repellent sheet / a highly hydrophilic sheet / a highly water repellent sheet.
A laminated sheet in which a sheet having high water repellency is arranged on the surface in contact with the bread, such as a layered sheet, is also preferable. Examples of the sheet having high water repellency include non-woven fabric mainly composed of thermoplastic fibers such as polyethylene, polypropylene, polyester and polyamide. Examples of the hydrophilic sheet include paper made from 100% pulp, and paper made by mixing pulp with a heat-fusible adhesive fiber. Further, as shown in FIG. 2, a sheet having a contact area with the pan which is smaller than that of a flat sheet as shown in FIG. The embossed sheet may have a form as shown in FIG. 3 or a laminated form as shown in FIG.
Further, the fibrous sheet does not have to be attached to the entire bottom surface of the bread as shown in FIG. 1, and it is possible to disperse one or a plurality of sheets to the bottom surface of the bread in a dispersed manner as shown in FIG. There is also an advantage that the water absorption efficiency is good in such a case. As another embodiment in this case, it is conceivable to use a ring-shaped sheet as shown in FIG.

As a method for attaching the sheet to the bread,
Edible sticky substances, that is, guar gum, gum arabic, gums such as xanthan gum, starch, various thickening polysaccharides, sugars,
Proteins such as oligosaccharides, whole egg, egg yolk, egg white and gelatin,
When a solution (preferably an aqueous solution) of cereal flour, milk powder, and their decomposition products is applied to the whole or part of the contact surface of the sheet or bread and attached, or when frozen, water or water is used. A method in which a solution containing as a main component is applied to the entire surface or a part of the contact surface of the sheet and then frozen and attached is used. Further, it is possible to adopt a method of simply press-bonding or burying a part of the sheet in a pan. In this case, as described above, the embossed sheet is preferably used because dew condensation is less likely to occur, and at that time, the adhesive (solution of the edible adhesive substance) is used if the necessary amount is applied to the top of the convex surface of the embossed sheet. Can be reached. However, although it is possible to accurately apply the adhesive only to the top of the convex surface of the embossed sheet, it is not suitable for automation. That is, bread that is eaten by reheating with a microwave oven as in the present invention, especially bread with freezing or compression, is mass-produced by automating a series of steps, but only on the top of the convex surface of the embossed sheet (that is, However, in order to apply the adhesive not to the surface or the line but to the point so as to be fitted exactly, the accuracy is required for the coating apparatus itself, and there is a problem that it takes time.

Therefore, as a result of diligent study by the present inventors,
If the adhesive is linearly applied so that the adhesive is applied to at least the top of the convex surface of the embossed fibrous sheet, about 50% of the adhesive is applied to the top of the convex surface. It was found that the purpose could be achieved and efficiency was high. More specifically, as shown in FIG. 7, with respect to the embossed fibrous sheet 2 which is placed on the conveyor 3 and is being conveyed, the adhesive application nozzle 4 keeps the adhesive constant by adjusting the conveying speed. By intermittently jetting the amount, the adhesive can be linearly applied so that the adhesive is applied to the top of the convex surface of the sheet. FIG. 7 shows an example in which the adhesive is sprayed by two nozzles 4, but the present invention is not limited to this, and the number of nozzles may be one or three or more. Further, it is needless to say that the desired effect of the present invention can be obtained by linearly applying the adhesive in various curved or spiral shapes as well. Further, the coating amount of the adhesive is not particularly limited, but the edible adhesive substance used as the adhesive is required to be the minimum necessary in view of taste problems, and thus it is better to be as small as possible. According to it, it becomes possible.

The term "bread" as used in the present invention includes all confectionery breads such as loaf bread, coppé bread, roll bread, croissant and ampoule, and breads such as hamburger, hot dog, ham sandwich and topping cheese bread. Moreover, you may use for cakes, such as a cake stand, a hot cake, and a castella. The bread of the present invention contains wheat flour as a main component, barley, rye, corn flour, starch,
It contains eggs, fats and oils, sugar, milk components, flavors, emulsifiers and the like, and is not particularly limited in composition. The present invention is applied to general range breads, but is also applicable to frozen breads that are frozen and stored after baking. In addition, the technique of the present invention has been proposed by the present inventors, in which bread is once produced by a method such as baking, and then the bulk is reduced, and after storage, the bulk is restored by reheating (frozen) compressed bread ( It is also possible to apply to Japanese Patent Application No. 7-53925). Particularly in the case of a microwave oven pan that is frozen and stored, the technique of the present invention is particularly effective because the dew condensation on the reheating by the microwave oven is remarkable.

[0009]

The present invention will be described in more detail with reference to the following examples. Example 1 and Reference Example 1 A polypropylene sheet having a sheet width of 65 mm × 65 mm and embossed with polka dots in a shape as shown in FIG. 8 (the unit in the figure is mm) is prepared. As shown in a), apply a 5% starch aqueous solution to the two lines (application amount 0.045cc x
2) (Example 1). FIG. 9 (b) shows a conceptual view of the state of application of the adhesive on the convex top portion of the sheet at this time. Further, as shown in FIG. 10 (a), the above-mentioned sheet was coated with a 5% starch aqueous solution (coating amount 0.010 cc × 9) on nine convex surfaces of the sheet (Reference Example 1). FIG. 10 (b) shows a conceptual diagram of the state of application of the adhesive on the convex top portion of the sheet at this time. Next, a round pan (diameter about 90mm, height about 50mm, weight about
50 g) was placed on an embossed sheet coated with the 5% starch aqueous solution of Example 1 and Reference Example 1 above, and the adhesion of the sheet was examined. As a result, the adhesiveness was good in both Example 1 and Reference Example 1. Then, at room temperature, insert the round pan with the sheet attached to the compression press plate so that the height of the round pan is 1.67.
Compress in 4.4 seconds (compression speed 7.5 (mm / sec)) until it reaches (cm) (1/3 of initial height), then immediately (within 3 minutes after compression) put it in a -40 ℃ freezer. Stored for 1 hour. Next, the compression-molded round pan was released from the press plate, and four polyethylene wrapping films were laminated and introduced, and after nitrogen gas substitution, the bag was hermetically sealed. At this time, as the adhesiveness of the sheet after freezing, it was confirmed that the sheet fell off during the packaging work, and it was found that the adhesiveness was good in both Example 1 and Reference Example 1. Next, the compression-molded round pan was stored in a freezer at -20 ° C for one month and then taken out and heated in a microwave oven (600 W) for 50 seconds. Regarding the round bread reheated in this microwave oven, the dew condensation state at the bottom of the bread was sensory immediately after the range was raised and 5 minutes after it was transferred to the dish.
It was confirmed by 10 people) and evaluated in two stages (◯: good, ×: poor), and both Example 1 and Reference Example 1 were evaluated as ◯.
Next, the compression-molded frozen round pan was stored in a frozen showcase for 2 weeks, and the adhesion between the top and bottom of the pan was confirmed. A heat shock load was applied to a compression-molded frozen round pan (20 ° C, 10 minutes → -20 ° C, 3 hour cycle test), and adhesion between the top and bottom of the pan was confirmed. As a result, adhesion of breads to each other was not observed in Example 1 and Reference Example 1 by any of the test methods.

[0010]

As described above, according to the technique of the present invention, since the fibrous sheet controls the absorption and transpiration of water during the reheating by the microwave oven, the dew condensation on the lower portion of the bread is prevented and the food is eaten. The feeling is not deteriorated, and the effective cooking time by the microwave oven can be widened.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram of a bread set according to the present invention.

FIG. 2 is another conceptual diagram of the bread set of the present invention.

FIG. 3 is a diagram showing an example of an embossed sheet in the bread set of the present invention.

FIG. 4 is a diagram showing another example of an embossed sheet in the bread set of the present invention.

FIG. 5 is a conceptual view showing the embodiment of the bread set of the present invention as seen from the back surface of the bread.

FIG. 6 shows another embodiment of the bread set of the present invention,
It is the conceptual diagram seen from the back surface of bread.

FIG. 7 is a conceptual diagram showing a state in which an adhesive is linearly applied to a sheet according to the present invention.

FIG. 8 is a diagram showing a shape of an embossed sheet used in an example.

9A and 9B are diagrams showing an adhesive-coated embossed sheet used in Example 1, where FIG. 9A is a diagram showing a state in which the adhesive is linearly applied, and FIG. 9B is a diagram showing a convex top portion of the sheet. It is a conceptual diagram of the application state of an adhesive agent.

10A and 10B are diagrams showing an adhesive-coated embossed sheet used in Reference Example 1, in which FIG. 10A is a diagram showing a state in which the adhesive is applied to each of the convex tops of the sheet, and FIG. It is a conceptual diagram of the application state of the adhesive agent of the convex surface top part.

[Explanation of symbols]

 1 bread 2 fibrous sheet 3 conveyor 4 adhesive application nozzle

Front Page Continuation (72) Inventor Yukitaka Tanaka 20 Kasuga-cho, Kashima-gun, Ibaraki Prefecture Higashifushiba 20 Kao Stock Company research institute (72) Inventor Tadashi Matsuda 2606 Kao-cho, Haga-gun Tochigi Prefecture Kao Stock Company research institute (72) Invention Person Daisuke Shiiba 20 Kasuga-cho, Kashima-gun, Ibaraki Prefecture, Higashi-Fukashi, Kao Institute of Stock Company (72) Inventor Yasumasa Oki, 20 Kasuga-gun, Kashima-gun, Higashi-Fukashi, Institute of Kao Corporation (72) Inventor Takao Orii, Sumida-ku, Tokyo Hana 2-1-3 Inside Kao Institute of Stock Companies (72) Inventor Katsu Sakata 20 Tohashishiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture Inside Kao Institute of Stock Companies

Claims (7)

[Claims] 1. A bread set including bread to be eaten by reheating with a microwave oven, wherein a fibrous sheet is attached under the bread. 2. The bread set according to claim 1, wherein the fibrous sheet is embossed. 3. The bread set according to claim 1, wherein the fibrous sheet is a water-repellent or water-repellent treated sheet. 4. The bread set according to claim 1, wherein the fibrous sheet is a laminated sheet having two layers or three or more layers of a hydrophilic sheet and a water-repellent or water-repellent treated sheet. 5. The bread set according to claim 1, wherein the bread or the bread set is frozen. 6. The bread set according to claim 1, wherein the bread has a reduced bulk after baking or semi-baking or during baking. 7. A pan under which the adhesive is linearly applied so that it is applied to at least the top of the convex surface of the embossed fibrous sheet and eaten by reheating in a microwave oven. A method for manufacturing a bread set, comprising attaching a fibrous sheet to the.