Producing system for bread using frozen bread dough

Abstract

To provide a producing method and producing system for meal bread using frozen bread dough enabling freezing storage of meal bread and further being effective for the composition of bread dough not using chemical compounds.SOLUTION: A producing method for meal bread using frozen bread dough comprises, after a fermentation step, a diving step for dividing bread dough into predetermined weights, a first rapid cooling step for rapidly cooling the divided bread dough for a specified period of time, a thawing step for thawing the divided bread dough so that the temperature at the center of the divided bread dough becomes any temperature between 8°C and 10°C, a molding step for molding the thawed divided bread dough to obtain mold bread dough, a second rapid cooling step for rapidly cooling the mold bread dough for a specified period of time, a first storage step for storing the rapidly cooled mold bread dough at freezing temperature for a specified period, a second storage step for storing the frozen stored mold bread dough for a predetermined period, a multi-stage final proofing step for setting at least three stages of temperatures and periods after the second storage step to perform final proofing, and a baking step for baking the bread dough after the final proofing.SELECTED DRAWING: Figure 1A

Description

[Technical field]

[0001] The present invention relates to a system for making bread using frozen dough. [Background technology]

[0002] Patent Document 1 discloses a method for producing frozen dough for bread making that can withstand long-term storage. This method includes the steps of making a sponge, fermenting it at 0°C to 10°C for 4-24 hours, adding the main kneading composition, and kneading it. Another method includes the steps of making a sponge, fermenting it at 0°C to 10°C for 4-24 hours, adding the main kneading composition, kneading it, completely freezing it (for example, at -20°C), attaching a frozen dough protective agent powder (wheat flour, corn flour, starch, glycerin fatty acid ester, ascorbic acid) to the surface of this frozen dough, and storing it again in a frozen state. Patent Document 1 has problems such as the weak freezing resistance of yeast and the denaturation of gluten protein by freezing. It also describes that fermentation does not proceed sufficiently at temperatures lower than 0°C, fermentation proceeds too much at temperatures higher than 10°C, fermentation does not proceed sufficiently at temperatures less than 4 hours, and fermentation proceeds too much at temperatures more than 24 hours. The sponge mixture was kneaded in a mixer and left to ferment for 10 hours in a 10°C refrigerator while being prevented from drying. The sponge mixture was added and mixed until the gluten was fully developed to make a 20°C dough, which was then divided (divided into 230g portions), rolled, and frozen at a dough temperature of -20°C. This dough was thawed once at room temperature for 1 hour, then left to ferment for the final time in a 30°C, 80% proofing oven, before being baked in the usual way to produce white bread. It was still possible to bake it after 12 weeks of storage.

[0003] Patent Document 2 describes a method for producing bread dough in which a yudane dough and a sponge dough are prepared separately, and the bread dough is then prepared in a main kneading process.

[0004] Patent Document 3 discloses a method for producing bread using a sponge method, which has a chewy and elastic texture when produced by the straight method and is resistant to aging when stored at room temperature or in a refrigerator. The production method includes a kneading step of kneading ingredients including wheat flour, fresh yeast or instant dry yeast, and a liquid ingredient containing water to prepare a sponge dough, and a fermentation step of fermenting the sponge dough to prepare a sponge.

[0005] Patent Document 4 discloses a dough conditioner for storing and fermenting dough for bread, donuts, etc. before baking.

[0006] Patent Document 5 discloses a food freezing device that is capable of preventing uneven freezing of food.

[0007] Patent Document 6 discloses a freezing and thawing machine that thaws the required amount when needed by shortening the thawing time, thereby eliminating thawing loss.

[0008] Patent Document 7 describes a method for producing small-sized bread such as croissants, Danishes, and butter rolls, which involves dividing dough made by mixing bread ingredients including flour, sugar, salt, oil, yeast, dough improver, and water, cooling it for 120 minutes in a freezer at -20°C (temperature at the center of the dough is 0°C), folding the dough twice in thirds, cooling it overnight at -5°C, and folding it once more in thirds, followed by molding, rapid cooling (-35°C, 20 minutes), refrigeration (-1°C to -7°C, 5 days), leaving it at room temperature (20 minutes), proofing (temperature 35°C, humidity 70% to 75%, 60 minutes), baking, and further freezing and storing it at -20°C (Examples 1 and 2 and Comparative Example 1). However, a chemical compound of tartaric acid monoglyceride ester and ascorbic acid must be used as the dough improver. And there is no disclosure about the bread.

[0009] Patent Document 8 discloses a method for producing refrigerated or frozen bread dough, which is characterized by resting the bread dough after dividing or shaping at a temperature of 15 to 28°C for 10 to 40 minutes and then refrigerating or freezing it. Example 3 of Patent Document 8 discloses that a butter roll is refrigerated, then shaped, and then baked after proofing (35°C, 50 minutes). If the bread dough is rested after dividing or shaping, fermentation will proceed. Baking As with Patent Document 7, there is no mention of meal bread. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 4-59859 [Patent Document 2] Patent No. 6807187 [Patent Document 3] Patent Publication No. 2022-50138 [Patent Document 4] JP 2022-83783 A [Patent Document 5] JP 2022-154085 A [Patent Document 6] Patent Publication No. 2022-80810 [Patent Document 7] Japanese Patent Application Publication No. 2-163031 [Patent Document 8] Japanese Patent Application Publication No. 6-205636 Summary of the Invention [Problem to be solved by the invention]

[0011] In contrast to the above-mentioned conventional techniques, the present disclosure provides a method and system for producing meal bread using frozen bread dough, which enables frozen storage of meal bread and is also effective in the composition of bread dough that does not use chemically synthesized substances.

[0012] First, the present invention provides a method and system for producing meal bread using frozen dough, which can be used to quickly cool bread dough divided after fermentation, return the dough to a state (soften it) such that it can be processed in a molding molder, and then process the dough in the molding molder to remove gases from the dough, mold it into a specified shape, and store it frozen. Secondly, the present invention provides a method and system for producing meal bread using frozen dough, which can be used to quickly and rapidly cool bread dough that has been divided after fermentation, return the dough to a state (soften) such that it can be processed in a molding molder, and then process the dough in the molding molder to remove gases from the dough, mold it into a specified shape, rapidly cool it, and then store it frozen. Thirdly, in the above-mentioned first and second aspects, a method and system for producing meal bread using frozen dough are provided, which can refrigerate and thaw the frozen dough in accordance with the timing of baking and perform proofing.

[0013] Fourthly, the present invention provides a method and system for producing meal bread using frozen dough, which can rapidly cool and freeze the bread dough (balls) divided after fermentation, refrigerate and thaw the frozen dough (balls) that has been frozen, and then mold and undergo proofing. [Means for solving the problem]

[0014] Examples of meal bread include French bread, hard bread, and sliced ​​bread. Examples of bread include regular bread, hard toast, whole wheat bread, Yudane bread, and grape bread. French breads include, for example, common French bread, Seigle, and Campagne. The bread dough (balls) are for making meal bread.

[0015] (Bread) The method for producing bread using frozen dough is as follows: A dough kneading process in which the dough is mixed and kneaded at a temperature below a certain temperature (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading step, room temperature) (for example, 40 to 60 minutes, the fermentation time depends on the amount of yeast); A dividing step of dividing the dough into a predetermined weight (size) after the fermentation step to obtain a predetermined number of divided dough portions; After the dividing step, the divided dough is rapidly cooled for a predetermined time (e.g., 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant temperature of -30°C) so that the temperature of the center of the divided dough (including the area substantially near the center) is any temperature in the range of -10°C to -5°C; After the first rapid cooling step, a thawing step (including, for example, natural thawing in the open air, forced thawing in a refrigerator, thermostatic chamber, etc.) is performed to thaw the divided dough so that the temperature of the center (including the portion substantially near the center) of the divided dough is any temperature in the range of 8°C to 10°C (for example, within 10 to 30 minutes). After the thawing step, the thawed divided dough is degassed and shaped to obtain a molded dough. After the molding step, a second rapid cooling step is performed in which the molded dough is rapidly cooled for a predetermined time (e.g., rapid cooling in 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center (including a portion substantially near the center) of the molded dough becomes -5°C or lower, -10°C or lower, preferably 12°C or lower; A first storage step of storing the molded dough subjected to the second rapid cooling at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day to 60 days, 10 days to 60 days, 20 days to 60 days, 30 days to 90 days); a second storage step (sometimes referred to as a "freezing / refrigerating / thawing step") in which the frozen molded bread dough is stored, without being placed in a bread mold, at a predetermined temperature higher than the freezing temperature (for example, a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, about 0°C, etc.) and at a predetermined humidity (for example, a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (for example, 12 to 60 hours); After the second storage step, a multi-stage proofing step (for example, a fermentation step in three or more steps between 5°C and 38°C) is performed by setting at least three stages of temperature, humidity (for example, relative humidity of 60% or less, 55% or less, preferably 50% or less as the atmospheric humidity in the proofing room) and period. After the multi-stage proofing process, a baking process of baking the bread dough after the proofing process; may also include

[0016] The second storage step may be carried out one day or two or more days (e.g., 12 hours to 60 hours) before the multistage proofing step. The second storage step and the multistage proofing step may be carried out on the same day in accordance with the baking step.

[0017] The multi-stage proofing fermentation process of the bread manufacturing method includes: a thawing step of thawing at a thawing temperature (e.g., 5°C to 10°C), a predetermined humidity (e.g., relative humidity 60% or less, 55% or less, preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes); a first proofing step in which the mixture is treated at a first temperature (e.g., 15°C to 25°C), a predetermined humidity (e.g., relative humidity of 60% or less, 55% or less, and preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes); a second proofing step in which the mixture is treated at a second temperature (e.g., 25°C to 30°C), a predetermined humidity (e.g., relative humidity of 60% or less, 55% or less, and preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes); and a third proofing step of treating at a third temperature (e.g., 38°C), a predetermined humidity (e.g., relative humidity of 60% or less, 55% or less, and preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes). The second storage step and the multistage proofing step may be carried out at a predetermined humidity (for example, a relative humidity of 60% or less, 55% or less, and preferably 50% or less).

[0018] The relative humidity is set as the atmospheric humidity in the storage room or the proofing room, and the set humidity of the device may be set to 50% or less to 0%.

[0019] The dough preparation process may include various steps such as measuring, mixing, and kneading the ingredients.

[0020] (French bread) The method for producing French bread using frozen dough is as follows: A dough kneading process in which the dough is mixed and kneaded at a temperature below a certain temperature (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading step, room temperature) (for example, 40 to 120 minutes, the fermentation time depends on the amount of yeast); A dividing step of dividing the dough into a predetermined weight (size) after the fermentation step to obtain a predetermined number of divided dough portions; After the dividing step, the divided dough is rapidly cooled for a predetermined time (e.g., 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant temperature of -30°C) so that the temperature of the center of the divided dough (including the area substantially near the center) is any temperature in the range of -10°C to -5°C; After the first rapid cooling step, a thawing step (e.g., natural thawing in the open air or forced thawing in a refrigerator or thermostatic chamber) is performed to thaw the divided dough so that the temperature of the center (including the portion substantially near the center) of the divided dough is any temperature in the range of 8°C to 10°C (e.g., within 10 to 30 minutes). After the thawing step, the thawed divided dough is degassed and shaped to obtain a molded dough. After the molding step, the molded dough is rapidly cooled for a predetermined time (e.g., 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center (including the area substantially near the center) of the molded dough is -5°C or lower, -10°C or lower, preferably 12°C or lower; A first storage step of storing the molded dough subjected to the second rapid cooling at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day or more and 30 days or less, 40 days or less, 50 days or less, 60 days or less); a second storage step (sometimes referred to as a "freezing / refrigerating / thawing step") of storing the molded bread dough that has been frozen and stored at a predetermined temperature higher than the freezing temperature (e.g., a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, approximately 0°C, etc.) at a predetermined humidity (e.g., a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (e.g., 12 to 60 hours); After the second storage step, a multi-stage proofing step (for example, a fermentation step in three or more steps between 5°C and 38°C) is performed by setting at least three stages of temperature, humidity (for example, relative humidity 60% or less, 55% or less, preferably 50% or less) and period, and After the multi-stage proofing process, a baking process of baking the bread dough after the proofing process; may also include

[0021] The relative humidity is set as the atmospheric humidity in the storage room or the proofing room, and the set humidity of the device may be set to 50% or less to 0%.

[0022] The dough preparation process may include various steps such as measuring, mixing, and kneading the ingredients.

[0023] The second storage step may be carried out one day or two or more days (e.g., 12 hours to 60 hours) before the multistage proofing step. The second storage step and the multistage proofing step may be carried out on the same day in accordance with the baking step.

[0024] The multi-stage proofing fermentation process of the French bread manufacturing method is as follows: a thawing step of thawing at a thawing temperature (e.g., 5°C to 10°C), a predetermined humidity (e.g., relative humidity 60% or less, 55% or less, preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes); a first proofing step in which the mixture is treated at a first temperature (e.g., 15°C to 25°C), a predetermined humidity (e.g., relative humidity of 60% or less, 55% or less, and preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes); It may also include a second proofing process in which the mixture is treated at a second temperature (e.g., 25°C to 30°C), a predetermined humidity (e.g., relative humidity of 60% or less, 55% or less, and preferably 50% or less) for a predetermined time (e.g., 40 to 120 minutes). The second storage step and the multistage proofing step may be carried out at a predetermined humidity (for example, a relative humidity of 60% or less, 55% or less, and preferably 50% or less).

[0025] In the first and second rapid cooling steps, the temperature at the center of the divided dough or molded dough may be measured with a contact type digital thermometer, etc. The cooling time may be set by determining the time required for cooling to a predetermined temperature (e.g., 5°C or less -1°C or more) based on past data. The central temperatures of all of two or more divided pieces of bread dough or molded bread dough may be measured, or measurements may be made corresponding to a preset number of measurement samples (eg, 1 to 5).

[0026] Before the dividing step, the dough is divided after fermentation before the final fermentation, and the divided dough is rapidly cooled and then thawed for molding, after which it is shaped. After molding, the dough is rapidly cooled a second time and frozen, or after molding, it is frozen. It is not preferable to cool the divided dough or molded dough slowly, since this can cause uneven bubbles or a pear skin to form due to the action of yeast.

[0027] In the fermentation step between the dough kneading step and the dividing step, fermentation is carried out for a predetermined period of time (for example, 40 to 60 minutes at 25° C.).

[0028] In order to prevent fermentation from progressing after dividing, the dough is cooled quickly after dividing, limiting the action of yeast and allowing for optimal degassing during shaping. It can be frozen for long periods after shaping, and the second storage process of freezing, refrigeration, thawing, and the final proofing are carried out in multiple stages according to the timing of baking. This prevents unevenness in the degree of fermentation of bread after proofing. In the second storage step and the final proofing step, the relative humidity is set to 60% or less, preferably 50% or less, so that the generation of water droplets adhering to the surface of the dough can be suppressed.

[0029] (The third method for producing meal bread using frozen dough (balls)) The method for producing meal bread using frozen dough balls is as follows: A dough kneading process in which the dough is mixed and kneaded at a temperature below a certain temperature (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading step, room temperature) (for example, 40 to 120 minutes, the fermentation time depends on the amount of yeast); A dividing step of dividing the dough into a predetermined weight (size) after the fermentation step to obtain a predetermined number of divided dough balls; After the dividing step, the divided dough balls are rapidly cooled (e.g., in 15 to 50 minutes) at a predetermined temperature range (e.g., any constant cooling temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) until the temperature of the center (including a portion substantially near the center) of the divided dough balls is -5°C or lower, preferably -10°C or lower (-15°C or higher to -10°C or lower); A first storage step of storing the rapidly cooled divided dough balls at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day or more and 90 days or less); a second storage step (sometimes referred to as a "freezing / refrigerating / thawing step") of storing the divided dough balls frozen at a predetermined temperature higher than the freezing temperature (a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, about 0°C, etc.)) and at a predetermined humidity (for example, a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (for example, 12 to 60 hours); After the second storage step, a thawing step (e.g., natural thawing in the open air, forced thawing in a refrigerator, thermostatic chamber, etc.) of thawing the divided dough balls so that the temperature of the center (including a portion substantially near the center) of the divided dough balls is any temperature in the range of 8°C to 10°C (e.g., within 10 to 30 minutes); After the thawing step, the thawed divided dough balls are shaped to obtain a shaped dough. A proofing fermentation process in which the molded bread dough is proofed (final fermentation), or a multi-stage proofing fermentation process in which proofing fermentation (final fermentation) is performed by setting at least three stages of temperature, humidity (for example, relative humidity in the proofing room 60% or less, 55% or less, and 50% or less) and period; A baking process for baking the bread dough after the proofing process or the multi-stage proofing process; may also include

[0030] In the method for producing meal bread using frozen dough balls, the second storage step may be performed the day before or two or more days before (for example, 12 hours to 60 hours before) the multistage proofing step. The second storage step, the thawing step, the molding step, and the multistage proofing step may be performed on the same day as the baking step.

[0031] The relative humidity is set as the atmospheric humidity in the storage room or the proofing room, and the humidity setting of the device may be set to 50% or less to 0%.

[0032] The above-mentioned method for producing frozen dough balls for meal bread is significantly different from the conventional method of freezing and storing frozen dough balls, thawing, shaping, and proofing. In the conventional method, the frozen dough balls are frozen at -20°C or below, and the temperature is raised to 25°C overnight during thawing (which allows fermentation to proceed), and then shaped in the morning, proofed, and baked. In contrast, in the present invention, the frozen dough balls are stored at -12°C or below to about 0°C (i.e., fermentation is stopped or slowed), thawed at room temperature in the morning (for example, for about 30 minutes), shaped, proofed, and baked. In other words, in the present invention, fermentation is stopped or not allowed to proceed during thawing, and problems such as uneven fermentation after proofing can be avoided.

[0033] (System suitable for manufacturing bread using frozen bread) The bread manufacturing system using frozen dough is A kneading device (blender) that mixes and kneads the dough at a temperature below a certain level (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation device for fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading process, room temperature) (for example, 40 to 60 minutes); A dividing tool or dividing device for dividing the dough into portions of a predetermined weight (size) after the fermentation to obtain a predetermined number of divided dough portions; a first rapid cooling device for rapid cooling the divided dough at a predetermined temperature range (for example, any constant temperature in the range of -37°C to -28°C, preferably any constant temperature of -30°C) for a predetermined time (for example, rapid cooling in 15 to 60 minutes) so that the temperature of the center of the divided dough (including a portion substantially near the center) becomes any temperature in the range of -10°C to -5°C; A thawing device or tool for thawing the divided dough so that the temperature of the center (including the portion substantially near the center) of the divided dough becomes any temperature in the range of 8°C to 10°C after the first rapid cooling; A molding tool or molding device (molding molder) for degassing the thawed divided dough and shaping it into a molded dough. a second rapid cooling device for rapidly cooling the molded dough for a predetermined time (e.g., rapid cooling in 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center (including a portion substantially near the center) of the molded dough becomes -5°C or lower, -10°C or lower, preferably 12°C or lower; A first storage device for storing the molded dough subjected to the second rapid cooling at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day or more and 60 days or less); a second storage device for storing the molded bread dough that has been frozen and stored, either in a bread mold or without being placed in a bread mold, at a predetermined temperature higher than the freezing temperature (a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, approximately 0°C, etc.) and at a predetermined humidity (for example, a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (for example, 12 hours to 60 hours); After the second storage, a multi-stage proofing fermentation device (for example, a fermentation device that ferments in three or more steps between 5 ° C. and 38 ° C.) sets at least three stages of temperature, humidity (for example, relative humidity 60% or less, 55% or less, preferably 50% or less) and period and performs proofing fermentation (final fermentation); A baking device for baking the bread dough after the multi-stage proofing; The device may include: The second storage device and the multi-stage proofing device may be configured as the same device (eg, a dough conditioner). The first and second storage devices and the multi-stage proofing device may be configured as the same device (for example, a dough conditioner).

[0034] (System suitable for manufacturing French bread using frozen bread) The French bread manufacturing system using frozen dough is A kneading device (blender) that mixes and kneads the dough at a temperature below a certain level (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation device for fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading process, room temperature) (for example, 40 to 120 minutes); A dividing tool or dividing device for dividing the dough into portions of a predetermined weight (size) after the fermentation to obtain a predetermined number of divided dough portions; a first rapid cooling device for rapid cooling the divided dough at a predetermined temperature range (for example, any constant temperature in the range of -37°C to -28°C, preferably any constant temperature of -30°C) for a predetermined time (for example, rapid cooling in 15 to 60 minutes) so that the temperature of the center of the divided dough (including a portion substantially near the center) becomes any temperature in the range of -10°C to -5°C; A thawing device that thaws the divided dough so that the temperature of the center (including a portion substantially near the center) of the divided dough becomes any temperature in the range of 8°C to 10°C after the first rapid cooling; A molding tool or molding device (molding molder) for degassing the thawed divided dough and shaping it into a molded dough. a second rapid cooling device for rapidly cooling the molded dough for a predetermined time (e.g., rapid cooling in 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center (including a portion substantially near the center) of the molded dough becomes -5°C or lower, -10°C or lower, preferably 12°C or lower; A first storage device for storing the molded dough subjected to the second rapid cooling at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day or more, 30 days or less, 40 days or less); a second storage device for storing the molded bread dough that has been frozen and stored at a predetermined temperature higher than the freezing temperature (a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, about 0°C, etc.)) and a predetermined humidity (for example, a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (for example, 12 hours to 60 hours); After the second storage, a multi-stage proofing fermentation device (e.g., a fermentation device with three or more steps between 5 ° C and 38 ° C) that performs proofing fermentation (final fermentation) by setting at least three stages of temperature, humidity (e.g., relative humidity 60% or less, 55% or less, preferably 50%) and period; A baking device for baking the bread dough after the multi-stage proofing; The device may include: The second storage device and the multi-stage proofing device may be configured as the same device (eg, a dough conditioner). The first and second storage devices and the multi-stage proofing device may be configured as the same device (for example, a dough conditioner).

[0035] The first and second rapid cooling devices may be, for example, blast freezers. The first storage device and the second storage device may be, for example, a freezer retarder, a dough conditioner, a freezer, or a freezing device. The thawing device may be, for example, a refrigerator, a thermostatic bath, or a dough conditioner. The fermentation device may be, for example, a dough conditioner. The manufacturing system may include a punching device for use in punching or a tool for use in manual kneading.

[0036] (A system suitable for manufacturing meal bread using frozen dough (balls)) The system for producing meal bread using frozen dough balls is as follows: A kneading device (blender) that mixes and kneads the dough at a temperature below a certain level (for example, below 24°C) at which fermentation does not stop or proceed; A fermentation device for fermenting the dough at a predetermined fermentation temperature (for example, a temperature 1°C to 2°C higher than the temperature of the kneading process, room temperature) (for example, 40 to 120 minutes, the fermentation time depends on the amount of yeast); A dividing tool or dividing device for dividing the dough into a predetermined weight (size) after the fermentation to obtain a predetermined number of divided dough balls; a rapid cooling device for rapidly cooling (e.g., rapid cooling in 15 to 50 minutes) the divided dough balls after the division at a predetermined temperature range (e.g., any constant cooling temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center (including a portion substantially near the center) of the divided dough balls is -10°C or lower (-15°C or higher to -10°C or lower); A first storage device for storing the rapidly cooled divided dough balls at a freezing temperature (e.g., −12° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (e.g., 1 day or more and 90 days or less); a second storage device for storing the frozen divided dough balls at a predetermined temperature higher than the freezing temperature (a first stage temperature (-20°C or higher and -12°C or lower) and / or a second stage temperature (-2°C to 2°C, about 0°C, etc.)) and a predetermined humidity (for example, a relative humidity of 60% or lower, 55% or lower, preferably 50% or lower as the atmospheric humidity in the storage room) for a predetermined period of time (for example, 12 hours to 60 hours); a thawing device or appliance for thawing the divided dough balls after the second storage so that the temperature of the center (including a portion substantially near the center) of the divided dough balls is any temperature in the range of 8°C to 10°C (for example, within 10 to 30 minutes); After the thawing, a molding device (e.g., a molding molder) for molding the thawed divided dough balls to obtain molded dough; a proofing apparatus for performing a proofing (final fermentation) process at a predetermined temperature and a relative humidity of 60% or less for the molded dough, or a multi-stage proofing apparatus for performing a proofing (final fermentation) process by setting at least three stages of temperature, humidity (for example, relative humidity in the proofing room of 60% or less, 55% or less, and 50% or less) and period; A baking device for baking the bread dough after the proofing or multi-stage proofing; The device may include: The second storage device and the multi-stage proofing device may be configured as the same device (eg, a dough conditioner). The first and second storage devices and the multi-stage proofing device may be configured as the same device (for example, a dough conditioner).

[0037] In the above-mentioned method and system for producing meal bread using frozen dough (balls), method and system for producing meal bread using frozen dough balls, and method and system for producing French bread using frozen dough, the kneading process to the baking process may be performed in the same place (store, factory, etc.), and the kneading process to the first storage process and the second storage process to the baking process may be performed in different places. In this case, part of the first storage process may be performed inside a means of transportation (vehicle, ship, aircraft, etc.).

[0038] (Action and effect) (1) The time for final proofing and the start of baking can be freely controlled. (2) The fermentation rate can be suppressed by quickly cooling the mixture after the fermentation division. (3) By rapidly cooling the dough after dividing it into portions, the fermentation rate can be controlled (the activity of the yeast can be slowed down), and the dough can be degassed and molded into the desired shape. If the divided dough is degassed directly in a molding molder as in the past, fermentation continues even after dividing, which means that the dough cannot be fully degassed. There are noticeable differences in quality of the dough after the proofing stage (irregularities due to gas expansion, etc.). [Brief description of the drawings]

[0039] [Figure 1A] FIG. 2 is a diagram illustrating the manufacturing process of the first embodiment. [Figure 1B] FIG. 1 is a diagram illustrating the manufacturing process of the second embodiment. [Diagram 2] This is a diagram explaining the freezing, refrigeration, and thawing processes and the multi-stage proofing process (for bread). [Diagram 3] This is a diagram explaining the freezing, refrigeration, and thawing processes and the multi-stage proofing process (French bread). [Figure 4A] FIG. 2 is a diagram showing the state of the top surface of the bread dough after proofing in an embodiment. [Figure 4B] FIG. 13 is a diagram showing the state of the top surface of bread dough after proofing in a comparative example. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0040] Several embodiments of the present invention will be described below. The embodiments described below are merely examples of the present invention. The present invention is not limited to the following embodiments, and includes various modified forms that are implemented within the scope of the present invention.

[0041] (Embodiment 1) Meal bread includes white bread and French bread. Examples of bread include regular bread, hard toast, whole wheat bread, Yudane bread, and grape bread. French breads include, for example, common French bread, Seigle, and Campagne.

[0042] The frozen dough or dough composition may have the following ingredients and amounts (kg, weight %). An example is shown below, but the present invention is not limited to this, and other ingredients may be added, and the amounts may be changed.

[0043] (A) Example of bread (A1) Strong flour 100 (A2) Caster sugar 3 (A3) Salt 2 (A4) Yeast 1.8~2.2 (or fresh yeast for freezing: 3.6-4.4) (A5) Fruit juice enzyme 0.15~0.2 (A6) Skim milk powder 4 (A7) Trehalose 5 (A8) Butter 6 (A9)(Absorption) Water 68

[0044] (A) Another example of bread (A1) Strong flour 100 (A2) Caster sugar 8 (A3) Salt 2 (A4) Yeast 1.8~2 (or fresh yeast for freezing: 3.6-4) (A5) Fruit juice enzyme 0.15~0.2 (A6) Bakery cream 10 (A7)Oils and fats 6 (A8) (absorbent) water 67

[0045] (B) Example of hard toast (B1) Strong flour 60 (B2) Semi-strong flour (Risudoru (Nisshin Flour Milling)) 40 (B3) Caster sugar 3 (B4) Salt 2.1 (B5) Yeast 1.8~2.2 (or fresh yeast for freezing: 3.6-4) (B6) Fruit juice enzyme 0.15~0.2 (B7) Skim milk powder 0.2 (B8) 2 tablespoons of salted butter (B9) Bread stabilizer (BBJ (manufactured by Lesaffre)) 0.2 (B10)(Absorption) Water 67

[0046] (B) Another example of hard toast (B1) Strong flour 60 (B2) Semi-strong flour (Risudoru (Nisshin Flour Milling)) 40 (B3) Granulated sugar 2 (B4) Salt 2 (B5) Yeast 1.2~2 (or fresh yeast for freezing: 2.4-4) (B6) Malt 0.3 (B7) Bread stabilizer (BBJ (manufactured by Lesaffre)) 0.2 (B8)(Absorb) Water 67

[0047] (C) Example of whole wheat bread (C1) Strong flour 80 (C2) Whole wheat flour 20 (C3) Sugar 6 (C4) Salt 2 (C5) Yeast 1.8~2 (or fresh yeast for freezing: 3.6-4) (C6) Fruit juice enzyme 0.15~0.2 (C7) Skim milk powder 3 (C8) Fats and oils 6 (C9)(Absorption) Water 68

[0048] (D) Example of Yudane bread (D1) Strong flour 85 (D2) Alpha rice flour 15 (D3) White sugar 7 (D4) Salt 2 (D5) Yeast 1.8~2 (or fresh yeast for freezing: 3.6-4) (D6) Fruit juice enzyme 0.15~0.2 (D7) Skim milk powder 4 (D8) Trehalose 3 (D9) Butter 6 (D10)(Absorption) Water 68

[0049] (E) Example of grape bread (E1) Strong flour 85 (E2) Alpha rice flour 15 (E3) Caster sugar 10 (E4) Trehalose 5 (E5) East 2 (or frozen fresh yeast: 4) (E6) Fruit juice enzyme 0.15~0.2 (E7) Skim milk powder 4 (E8) Raisins 30 (E9)(Absorption) Water 68

[0050] (F) Example of French bread (F1) French bread flour 100 Or French bread flour: 70% and semi-strong flour: 30% (F2) Salt 2.2 (F3) Yeast 0.6~1.8 (or fresh yeast for freezing: 1.2-3.6) (F4) Fruit juice enzyme 0.15~0.2 (F5) Ekidane Ruban Naturel 20 (F6) Corn powder 0.2 (F7) Wheat germ (hygienic) 0.2 (F8)(Absorption) Water 65-68

[0051] (F) Another example of French bread (F1) French bread flour 70 (F2) Semi-strong flour 30 (F3) Salt 2.2 (F3) Yeast 1~1.5 (or freezer fresh yeast: 2-3) (F4) Malt 0.3 (F5) Bread stabilizer (BBJ (manufactured by Lesaffre)) 0.1~0.2 (F6) Ekidane Ruban Naturel 20 (F7)(Absorb) Water 65

[0052] (G) Example of Sagle (G1) French bread flour 40 Or French bread flour: 30% and semi-strong flour: 10% (G2) Rye flour 60 (G3) Salt 2.2 (G4) Yeast 0.6~2 (or fresh yeast for freezing: 1.2-4) (G5) Ekidane Ruban Naturel 40 (G8)(Absorb) Water 40

[0053] (H) Example of Campany (H1) French bread flour 80 Or French bread flour: 30 parts and semi-strong flour: 50 parts (H2) Rye flour 20 (H3) Salt 2.2 (H4) Yeast 0.6~1.8 (or fresh yeast for freezing: 1.2-3.6) (H5) Bread stabilizer (BBJ (manufactured by Lesaffre)) 0.1~0.2 (H6) Ekidane Ruban Naturel 40 (H7) Corn powder 0.2 (H8) Wheat germ (hygienic) 0.2 (H9)(Absorption) Water 30

[0054] Examples of "yeast" include fresh yeast, dry yeast, instant dry yeast, regular yeast, frozen yeast, etc. By using frozen yeast, the activity of the yeast can be restricted to <5°C (i.e., long-term storage below 5°C is possible), and by using regular yeast, the activity of the yeast can be restricted to <0°C (i.e., storage below 0°C is possible). When using dry yeast, the amount used can be reduced compared to fresh yeast. Examples of "wheat flour" include strong flour, semi-strong flour (Risdoor (manufactured by Nisshin Flour Milling Co., Ltd.)), medium-strength flour, and weak flour. Examples of "bread-making stabilizers" include emulsifiers, vitamin C, and BBJ (manufactured by Lesaffre). Examples of "water" include pure water, purified water, tap water, natural water, and alkaline ionized water. The "fruit juice enzyme" may be, for example, a composition containing barley extract and acerola extract. "Ekitane Ruban Naturel" is a homemade natural yeast.

[0055] FIG. 1 illustrates a method for producing bread using frozen dough. (S1) Kneading process All ingredients are kneaded. For example, using a mixer (equivalent to a kneading device), mix and knead at 24°C with device settings such as L10M6 (10 minutes at low speed, 6 minutes at high speed). Kneading conditions vary depending on the ingredients and their weights. There are no particular restrictions on the order in which ingredients are added to the mixer.

[0056] (S2) Fermentation process The dough obtained in the kneading step is fermented at a predetermined fermentation temperature for a predetermined fermentation period (for example, 40 to 70 minutes at 25° C.). Fermentation may be achieved using a fermentation device or a dough conditioner. (S3) Division process After the fermentation process, the dough is divided into portions. The amount of the portions is determined by the shape and size of the final loaf. The division can be accomplished manually or by using a punching device.

[0057] (S4) First rapid cooling process The divided dough is rapidly cooled for a predetermined time (e.g., rapid cooling in 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant temperature of -30°C) so that the temperature of the center of the divided dough (including a point substantially near the center) reaches any temperature in the range of -12°C to -5°C. Rapid cooling suppresses the activity of yeast and slows down (preferably stops) the progress of fermentation.

[0058] (S5) Thawing process After the first rapid cooling step, the divided dough is thawed so that the temperature of the center (including the area substantially near the center) of the cooled divided dough is any temperature in the range of 8°C to 10°C. The thawing step includes, for example, natural thawing in the open air and forced thawing using a refrigeration device. The temperature may be controlled under normal temperature and humidity (for example, 15°C to 25°C, relative humidity 50% to 80%) until the temperature of the center of the dough reaches a predetermined temperature (for example, 8°C to 10°C). The thawing step may be performed indoors or in a constant temperature and humidity cabinet. The thawing step lasts, for example, 10 to 30 minutes. The degree of thawing is determined when the dough becomes soft enough to be processed in a molding device (for example, a molding molder).

[0059] (S6) Molding process After the thawing process, the thawed divided dough is degassed and molded to obtain molded dough. The dough is molded to the shape and size of the final bread. The molding can be done manually or with a molding device (molding molder). The molding molder is a device that can stretch the dough into a plate and then roll the plate into a shape.

[0060] (S7) Second rapid cooling process After the molding process, the molded dough is rapidly cooled (e.g., rapidly cooled in 15 to 60 minutes) at a predetermined temperature range (e.g., any constant temperature in the range of -37°C to -28°C, preferably any constant cooling temperature in the range of -36°C to -30°C) so that the temperature of the center of the molded dough (including a point substantially near the center) is -12°C or lower.

[0061] (S8) First preservation step The second rapidly cooled molded dough is stored at a freezing temperature (for example, −15° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (for example, 1 day or more and 60 days or less).

[0062] (S9) Second preservation process The molded bread dough that has been frozen is stored for a predetermined period of time at a predetermined temperature and humidity, either with or without being placed in a bread mold. As shown in Fig. 2, for example, the dough is stored at a first stage temperature (-12°C or lower) that is a predetermined temperature higher than the freezing temperature, at a relative humidity of 55% or lower, for 48 to 96 hours, and then at a second stage temperature (e.g., 0°C), at a relative humidity of 55% or lower, for 12 hours.

[0063] (S10) Multi-stage proofing process After the second storage process, the dough is proofed (final fermentation) by setting at least three stages of temperature, humidity (relative humidity in the room below 60%, below 55%, below 50%) and period. The multi-stage proofing device is a process in which the temperature is gradually increased from thawing using, for example, a retarder, dough conditioner, etc., to control the proofing process.

[0064] Figure 2 shows an example of the freezing, refrigeration, and thawing process and the multi-stage proofing process. The following is an example of a method in which the bread is frozen for 48 hours at 12℃ or less, three days before the baking process, then refrigerated for 12 hours at 0℃ and humidity of 50% or less, and then the step-by-step proofing process (complete thawing, first proofing, second proofing, third proofing) is started at 5am on the day of baking, and the bread is baked at 9am. Second preservation step (freezing): at a temperature of -12°C or lower, for 48 hours (12 to 48 hours may be used. This step may be combined as part of the first preservation step or may be omitted.) Second storage process (refrigeration, primary thawing): 12 hours at a temperature of 0°C and a relative humidity of 50% or less Complete thawing process: Temperature 10℃, relative humidity 50%, 1 hour First proofing process: Temperature 20℃, relative humidity 50%, 1 hour Second proofing process: Temperature 30℃, relative humidity 50%, 1 hour Third proofing process: Temperature 38℃, relative humidity 50%, 1 hour

[0065] (S11) Firing process After the multi-stage proofing process, the bread dough after proofing is baked. The baking temperature and baking time are appropriately set. For example, it is baked in an oven (corresponding to a baking device) at 190°C to 220°C for 20 to 30 minutes. The baking conditions are set according to the type of bread.

[0066] (French bread) The manufacturing method for French bread using frozen dough is the same as the manufacturing method for sliced ​​bread, so we will omit the points that are different. Figure 3 shows an example of the freezing, refrigeration, and thawing processes and multi-stage proofing process for French bread. The following is an example of a method in which the bread is frozen for 48 hours at 12℃ or less, three days before the baking process, then refrigerated for 12 hours at 0℃ and humidity of 50% or less, and then the step-by-step proofing process (complete thawing, first proofing, second proofing, third proofing) is started at 5am on the day of baking, and the bread is baked at 9am. Second preservation step (freezing): at a temperature of -12°C or lower, for 48 hours (12 to 48 hours may be used. This step may be combined as part of the first preservation step or may be omitted.) Second storage process (refrigeration, primary thawing): 12 hours at a temperature of 0°C and a relative humidity of 50% or less Complete thawing process: Temperature 10℃, relative humidity 50%, 1 hour First proofing process: Temperature 20℃, relative humidity 50%, 1 hour Second proofing process: Temperature 30℃, relative humidity 50%, 1 hour

[0067] (Embodiment 2: Frozen dough balls) FIG. 1B shows the flow of a method for making meal bread using frozen dough (balls). (S21) The kneading step is the same as S1 above. (S22) The fermentation process is the same as S2 above. (S23) The division step is the same as S3 above. (S24) The first rapid cooling step is the same as S4 above.

[0068] (S25) First preservation step The first rapidly cooled divided dough balls are stored at a freezing temperature (for example, −15° C. or lower, −20° C. or lower, −25° C. or lower) for a predetermined period of time (for example, 1 day or more and 60 days or less).

[0069] (S26) Second preservation process The frozen molded dough balls are stored at a predetermined temperature and humidity for a predetermined period of time. For example, the dough balls are stored at 0° C., at a relative humidity of 55% or less, for 12 hours. Alternatively, the dough balls may be stored at two different temperatures, as in S10 above.

[0070] (S27) Thawing process After the second storage step, the divided dough balls are thawed so that the temperature at the center (including the area substantially near the center) of the divided dough balls is any temperature in the range of 8° C. to 10° C. The thawing step is, for example, natural thawing in the open air, and the thawing step is, for example, 10 to 30 minutes. The degree of thawing is determined when the dough becomes soft enough to be processed in a molding device (for example, a molding molder).

[0071] (S28) Molding process After the thawing process, the thawed divided dough balls are degassed and shaped to obtain molded dough. The dough is shaped to match the final shape and size of the bread. The shaping can be done manually or with a shaping device (shaping molder). A shaping molder is a device that can stretch the dough into a sheet and then roll the sheet into a shape. In the case of French bread, the dough is shaped into the shape of French bread.

[0072] (S29) Multi-stage proofing process / proofing process After shaping, the dough is left to undergo proofing (final fermentation) with at least three set stages of temperature, humidity (relative humidity in the room below 60%, below 55%, below 50%) and time. A multi-stage proofing device is a process in which the temperature is raised stepwise from thawing using, for example, a retarder or dough conditioner, to control the proofing process. Also, instead of multi-stage proofing, fermentation may be carried out at the final fermentation temperature and relative humidity below 60%. The fermentation procedure is selected depending on whether the bread is a sliced ​​bread or a French bread.

[0073] The firing step (S30) is the same as the firing step S11 described above.

[0074] (Example) The manufacturing method of the first embodiment was carried out using the above-mentioned bread ingredients. Figure 4A shows the state of the top surface of the bread after the proofing process. The height of the mountain shape made up of the four divided dough pieces is uniform, and it can be seen that gas was released well during molding. The top surface shape of the bread after baking was also uniform in height, and the air bubbles on the cut surface of the bread were uniform. Figure 4B shows the state of the top surface of a comparative example that was molded, frozen, and proofed without first rapid cooling after the dividing process. The sides expanded significantly, and the height of the arched shape was not uniform. This was because gas did not escape well during molding. The air bubbles on the cut surface of the bread after baking were also large and noticeable, and were not uniform.

Claims

1. A method for producing bread using frozen bread dough, comprising the steps of: A dough kneading process in which the dough is mixed and kneaded at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature; A dividing step of dividing the dough into a predetermined weight after the fermentation step to obtain a predetermined number of divided dough portions; After the dividing step, the divided dough is rapidly cooled for a predetermined time in a predetermined temperature range so that the temperature of the center of the divided dough is any temperature in the range of -12 ° C or more and -5 ° C or less; A thawing step of thawing the divided dough so that the temperature of the center of the divided dough becomes any temperature in the range of 8°C to 10°C after the first rapid cooling step; A molding step of molding the thawed divided dough after the thawing step to obtain a molded dough; After the molding step, a second rapid cooling step is performed in which the molded dough is rapidly cooled for a predetermined time within a predetermined temperature range so that the temperature of the center of the molded dough becomes any temperature within a range of −5° C. or less; A first storage step of storing the second rapidly cooled molded dough at a freezing temperature of −12° C. or lower for a predetermined period of time; At least A method for producing bread using frozen dough.

2. A second storage step of storing the frozen molded dough for at least a predetermined period of time at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less, with or without being placed in a bread mold; After the second storage step, a multi-stage proofing step is performed by setting at least three stages of temperature, relative humidity of 60% or less, and time period. After the multi-stage proofing process, a baking process of baking the bread dough after the proofing process; Further comprising: A method for producing bread using the frozen bread dough according to claim 1.

3. A method for producing French bread using frozen bread dough, comprising: A dough kneading process in which the dough is mixed and kneaded at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature; A dividing step of dividing the dough into a predetermined weight after the fermentation step to obtain a predetermined number of divided dough portions; After the dividing step, the divided dough is rapidly cooled for a predetermined time in a predetermined temperature range so that the temperature of the center of the divided dough is any temperature in the range of -12 ° C or more and -5 ° C or less; A thawing step of thawing the divided dough so that the temperature of the center of the divided dough becomes any temperature in the range of 8°C to 10°C after the first rapid cooling step; A molding step of molding the thawed divided dough after the thawing step to obtain a molded dough; After the molding step, a second rapid cooling step is performed in which the molded dough is rapidly cooled for a predetermined time within a predetermined temperature range so that the temperature of the center of the molded dough becomes any temperature within a range of −5° C. or less; A first storage step of storing the second rapidly cooled molded dough at a freezing temperature of −12° C. or lower for a predetermined period of time; At least A method for producing French bread using frozen bread dough.

4. A second storage step of storing the frozen molded dough at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less for at least a predetermined period of time; After the second storage step, a multi-stage proofing step is performed by setting at least three stages of temperature, relative humidity of 60% or less, and time period. After the multi-stage proofing process, a baking process of baking the bread dough after the proofing process; Further comprising: A method for producing French bread using the frozen bread dough according to claim 3.

5. A method for producing bread using frozen dough balls, A dough kneading process in which the dough is mixed and kneaded at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation step of fermenting the dough at a predetermined fermentation temperature; A dividing step of dividing the dough into a predetermined weight after the fermentation step to obtain a predetermined number of divided dough balls; After the dividing step, the divided dough balls are rapidly cooled in a predetermined temperature range so that the temperature of the center of the dough is −5° C. or lower; A first storage step of storing the rapidly cooled divided dough balls at a freezing temperature of −12° C. or lower for a predetermined period of time; At least A method for producing bread using frozen dough balls.

6. A second storage step of storing the frozen divided dough balls at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less for at least a predetermined period of time; a thawing step of thawing the divided dough balls after the second storage step so that the temperature of the center of the divided dough balls is any temperature in the range of 8° C. or more and 10° C. or less; After the thawing step, the thawed divided dough balls are shaped to obtain a shaped dough. a proofing step in which the molded dough is proofed at a predetermined temperature and a relative humidity of 60% or less, or a multi-stage proofing step in which the molded dough is proofed at at least three stages of temperature, relative humidity of 60% or less, and time period; A baking process for baking the bread dough after the proofing process or the multi-stage proofing process; Further comprising: A method for producing meal bread using the frozen dough balls according to claim 5.

7. A bread manufacturing system using frozen bread dough, A kneading device for mixing and kneading bread dough at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation device for fermenting the bread dough at a predetermined fermentation temperature; a first rapid cooling device for rapidly cooling the divided dough pieces obtained by dividing the dough into predetermined weights after the fermentation for a predetermined time within a predetermined temperature range so that the temperature of the center of the divided dough becomes any temperature within a range of −12° C. or more and −5° C. or less; a second rapid cooling device which thaws the divided dough after the first rapid cooling so that the temperature of the center of the divided dough becomes any temperature in the range of 8°C to 10°C, and rapidly cools molded dough obtained by molding the thawed divided dough for a predetermined time within a predetermined temperature range so that the temperature of the center of the molded dough becomes any temperature in the range of -5°C or less; A first storage device for storing the second rapidly cooled molded dough at a freezing temperature of −12° C. or lower for a predetermined period of time; a second storage device for storing the frozen molded bread dough at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less for at least a predetermined period of time without putting the molded bread dough into a bread mold; A multi-stage proofing apparatus for performing proofing at least in three stages of temperature, relative humidity of 60% or less, and period after the second storage; A baking device for baking the bread dough after the multi-stage proofing; Equipped with A bread manufacturing system that uses frozen dough.

8. A kneading device for mixing and kneading bread dough at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation device for fermenting the bread dough at a predetermined fermentation temperature; a first rapid cooling device which divides the dough into portions of a predetermined weight after the fermentation step, and rapidly cools the divided dough portions for a predetermined time within a predetermined temperature range so that the temperature of the center of the divided dough portions is any temperature within a range of −12° C. or more and −5° C. or less; a second rapid cooling device which, after the first rapid cooling, thaws the divided dough so that the temperature of the center of the divided dough becomes any temperature in the range of 8°C to 10°C, molds the thawed divided dough, and rapidly cools the molded molded dough for a predetermined time within a predetermined temperature range so that the temperature of the center of the molded dough becomes any temperature in the range of -5°C or less; A first storage device for storing the second rapidly cooled molded dough at a freezing temperature of −12° C. or lower for a predetermined period of time; A second storage device for storing the frozen molded dough at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less for at least a predetermined period of time; A multi-stage proofing apparatus for performing proofing at least in three stages of temperature, relative humidity of 60% or less, and period after the second storage; A baking device for baking the bread dough after the multi-stage proofing; Equipped with A French bread manufacturing system that uses frozen dough.

9. A system for producing meal bread using frozen dough balls, A kneading device for mixing and kneading bread dough at a temperature equal to or lower than a predetermined temperature at which fermentation does not stop or proceed; A fermentation device for fermenting the dough at a predetermined fermentation temperature; a rapid cooling device for rapidly cooling a predetermined number of divided dough balls obtained by dividing the dough into predetermined weights after the fermentation, within a predetermined temperature range, so that the temperature of the center of the dough becomes −5° C. or lower; a first storage device for storing the rapidly cooled divided dough balls at a freezing temperature of −12° C. or lower for a predetermined period of time; a second storage device for storing the frozen divided dough balls at a temperature in the range of −2° C. to 2° C. higher than the freezing temperature and at a relative humidity of 60% or less for at least a predetermined period of time; a molding device for thawing the divided dough balls so that the temperature of the central portion of the divided dough balls is an arbitrary temperature in the range of 8° C. to 10° C., and then molding the thawed divided dough balls to obtain molded dough; a proofing apparatus for performing proofing at a predetermined temperature and a relative humidity of 60% or less on the molded dough, or a multi-stage proofing apparatus for performing proofing at at least three stages of temperature, relative humidity of 60% or less, and period; A baking device for baking the bread dough after the proofing step; Equipped with A system for producing bread using frozen dough balls.

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