System for producing bread using cooling bread dough

Abstract

To provide a system for producing bread using cooling bread dough capable of improving fineness of bubbles on the sliced surface after baking, uniformity with less variation, food texture, and flavor.SOLUTION: A system for producing bread using cooling bread dough comprises: a rapid cooling device used in a rapid cooling step in which divided bread dough is rapidly cooled at any temperature in the temperature range of -35 to -25°C until the temperature at the center of the divided bread dough becomes -5 to 10°C; a freezing / refrigerating storage device used in a cooling divided bread dough storage step for storing cooling and divided bread dough in the temperature range of -6 to 5°C for a predetermined period of time; a multi-stage toasting fermentation device in which the temperature of the cooling divided bread dough after storage is controlled until the temperature of the center of the bread dough reaches 8 to 10°C, and then the bread dough is molded, and subjected to toasting fermentation by setting at least three temperature and period stages; and a baking device that bakes the bread dough fermented using the multi-stage toasting fermentation device.SELECTED DRAWING: Figure 1A

Description

[Technical field]

[0001] The present invention relates to a system for making bread using cooled 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 by a sponge method, which has a chewy and elastic texture when made 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. The amount of water added (i.e., the amount of water added) is 45 to 54 parts by mass relative to 100 parts by mass of wheat flour, the amount added when fresh yeast is mixed is 0.2 to 4.3 parts by mass relative to 100 parts by mass of wheat flour, and the amount added when instant dry yeast is mixed is 0.07 to 1.5 parts by mass relative to 100 parts by mass of wheat flour, and the expansion ratio of the sponge is 120 to 300%.

[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 breads such as croissants, Danish pastries, and butter rolls, in which bread ingredients including flour, sugar, salt, oil, yeast, a dough improver, and water are mixed to produce a dough, which is divided, cooled in a -20°C freezer for 120 minutes (dough center temperature: 0°C), folded twice in thirds, cooled overnight at -5°C, and then folded once more in thirds; thereafter, the dough is shaped, refrigerated, proofed, and baked (Examples 1 and 2 and Comparative Example 1).

[0009] Patent Document 8 discloses a method for producing refrigerated or frozen bread dough, which is characterized in that the bread dough after division or shaping is rested for 10 to 40 minutes at a temperature of 15 to 28° C. and then refrigerated or frozen. Example 3 of Patent Document 8 discloses that a butter roll is shaped after refrigeration, then proofed (35° C., 50 minutes), and then baked. [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 addition, in the past, baked bread was completely frozen and sold as frozen bread, or thawed and sold. The present disclosure relates to a manufacturing system used in a method different from that for making frozen bread, in which baked bread is completely frozen. There is a demand for a method different from the conventional method to improve the fineness of bubbles on the sliced ​​surface after baking, the uniformity with less variation, the texture, and the flavor. There is also a demand for more flexible control over the period from kneading and dividing the dough to the completion of proofing (final fermentation) (before baking) than the frozen storage period allowed by the sponge method.

[0012] The present disclosure provides a bread manufacturing system that uses cooled dough, which can improve the fineness of air bubbles on the sliced ​​surface after baking, uniformity with less variation, texture, and flavor. The present invention also provides a bread manufacturing system that uses cooled dough and can control the period (for example, 12 to 72 hours) from the time the dough is kneaded and divided until the completion of proofing (final fermentation) (before baking). [Means for solving the problem]

[0013] The chilled dough or dough composition of the present disclosure may be applied to, for example, French bread or other hard breads, white bread, and the like. The bread making system using the cooled dough of the present disclosure comprises: A kneading device or a tool used for manual kneading used in a pre-treatment process for pre-kneading the pre-treatment ingredients (yeast, malt, and water); A preliminary fermentation device used in a preliminary fermentation step in which the pre-treated seed fraction obtained in the pre-treatment step is pre-fermented for a predetermined period of time (for example, 10 to 20 minutes at 24° C.); The pre-treated ingredients, the main kneading ingredients including at least wheat flour and salt (and a bread-making stabilizer), and water are kneaded together (for example, L6M4 at 24°C, kneading at low speed for 6 minutes and medium speed for 4 minutes, L6M6) in a kneading device or a tool used for manual kneading; A dividing device or a tool for manually dividing the dough obtained in the main kneading process (or the dough after the main kneading process and the first fermentation process) into a predetermined amount is used in a dividing step; one or more rapid cooling devices for use in a rapid cooling step in which the divided dough obtained in the dividing step (divided dough stored in a container as necessary) is rapidly cooled (e.g., rapidly cooled in 15 to 50 minutes) at a predetermined temperature range (any constant cooling temperature in the range of -35°C to -25°C, preferably any constant cooling temperature in the range of -32°C to -28°C) until the temperature of the center (including the area substantially near the center) of the divided dough becomes 10°C or less (the upper limit is preferably 6°C or less, more preferably 5°C or less, and the lower limit is -5°C or more, -3°C or more, -1°C or more, or 0°C or more); The apparatus may also be equipped with one or more freezer / refrigerator storage devices used in a cooling and divided dough storage step for storing the cooled and divided dough obtained in the rapid cooling step (cooled and divided dough stored in a container as necessary) at a temperature range of -6°C to 5°C (preferably a constant temperature, partial temperature (-1°C to -3°C)) for a predetermined period of time (for example, 12 hours or more to 30 days or less).

[0014] The rapid cooling device and the freezing / refrigerating storage device may be configured as a single unit having a rapid cooling function and a constant temperature storage function. The manufacturing system may include one or more devices (A: blast freezer) with a rapid cooling function and a constant temperature preservation function, one or more devices (A0) with a rapid cooling function, and one or more devices (B0) with a constant temperature preservation function.

[0015] The rapid cooling device (A: blast freezer) may have stepwise temperature setting modes, for example, a first strong cooling mode (function of device A0) for rapid cooling at any temperature in the range of -40°C to -20°C, a first weak cooling mode for cooling (or rapid cooling) at any temperature in the range of -15°C to +5°C, a first refrigerated storage mode (function of device B0) for refrigerated storage at any temperature in the range of -5°C to +5°C, and a defrosting mode for defrosting at any temperature in the range of 0°C to 15°C. Device (A) may have an operation setting unit for operating each mode independently, manually or automatically under control of a timer or electronic control device, or for switching between two or more modes.

[0016] The freezing / refrigerating storage device (B0: freezer retarder) may have stepwise temperature setting modes, for example, a second strong cooling mode for cooling at any temperature in the range of -25° C. to -15° C., a second weak cooling mode for cooling at any temperature in the range of -10° C. to +5° C., a second refrigerated storage mode for refrigerating at any temperature in the range of -5° C. to +5° C., and a defrosting mode for defrosting at any temperature in the range of 0° C. to 15° C. The device (B0) may have an operation setting unit that operates each mode independently manually or automatically under control of a timer or electronic control device, or switches between two or more modes. The freezing / refrigerating storage device (B1: docon) may have stepwise temperature setting modes, for example, a third refrigerated storage mode for refrigerating at any temperature in the range of -10° C. to +5° C., a natural thawing mode for naturally thawing to room temperature by stopping the refrigeration function, and a third low-temperature thawing mode for thawing at any temperature in the range of 5° C. to 15° C. The device (B1) may have an operation setting unit for operating each mode independently, manually or automatically by a timer or electronic control device, or for switching between two or more modes.

[0017] In the rapid cooling step, the temperature at the center of the divided dough may be measured using a contact type digital thermometer or the like. The cooling time may be set by determining the time required for cooling so that the center temperature reaches a predetermined temperature (e.g., 5°C or less -1°C or more) based on past data. If the divided dough is cooled slowly, the action of the yeast can cause uneven bubbles and a pear-like texture, which is undesirable. In the rapid cooling process of the present disclosure, the divided dough is rapidly cooled, so that the action of yeast can be suppressed as much as possible, and the divided dough can be transferred to the cooled divided dough storage process. On the other hand, if the dough is completely frozen (hardly frozen) to the center of the divided dough, it takes time to thaw the dough. In the rapid cooling process of the present disclosure, the dough is not frozen to the center, and the dough is pressed by hand to retain its elasticity. It is preferable to reduce the action of yeast depending on the storage period of the cooled divided dough. For a storage period of about 1 to 15 days, regular yeast can be used to set the temperature of the center of the dough to 5°C or lower and 3°C or higher, preferably 5°C, in the rapid cooling process, and for a storage period of 15 days or more (e.g., 20 to 30 days), frozen yeast can be used to set the temperature of the center of the dough to 2°C or lower and -1°C or higher, preferably 0°C, in the rapid cooling process. The central temperatures of all of the two or more divided pieces of bread dough may be measured, or measurements may be made corresponding to a preset number of measurement samples (e.g., 1 to 5).

[0018] A primary fermentation step may be included between the main kneading step and the dividing step, in which the dough obtained in the main kneading step is primarily fermented for a predetermined period of time (e.g., 10 to 20 minutes at 24°C). A punching step may be included during the primary fermentation step. The manufacturing system includes: One or more fermentation devices to be used in the primary fermentation process after the main kneading process; It may also be equipped with a punching device used in the punching process or a tool used for manual kneading.

[0019] The cooling and dividing dough storage process is preferably carried out at a partial temperature (-1°C to -3°C) for at least 10 hours, preferably 12 hours or more, to slowly mature the dough using enzymes while limiting the activity of yeast, thereby improving the flavor.

[0020] The manufacturing system includes: A kneading device used in a preliminary kneading process for preliminary kneading all ingredients, which is performed before the dividing process; The pre-kneaded dough may be stored for a predetermined period (for example, 12 to 72 hours) in a refrigerated storage device used in the refrigerated storage step (at a chilled temperature). The manufacturing system includes: The apparatus may be provided with a kneading device used in a kneading step for kneading the pre-kneaded dough stored in the chilled storage step, or a tool for manual kneading. The dividing step and dividing device may divide the dough obtained in the main kneading step (or the dough after the main kneading step and the primary fermentation step) into predetermined amounts. After the preliminary kneading step, the preservation step may not be carried out, and the main kneading step may be carried out instead. A primary fermentation step may be included between the main kneading step and the dividing step, in which the dough obtained in the main kneading step is primarily fermented for a predetermined period of time (e.g., 10 to 20 minutes at 24°C). A punching step may be included during the primary fermentation step.

[0021] The manufacturing system includes: One or more natural thawing devices or equipment used for the room temperature return process, which controls the temperature of the cooled and divided dough (bread dough stored in the cooled and divided dough storage process) at room temperature and humidity (e.g., 15°C to 25°C, relative humidity 45% to 80%) until the temperature at the center of the dough reaches a specified temperature (e.g., 8°C to 10°C); The bread making device may be equipped with a molding device used in a molding step for molding the dough obtained in the room temperature returning step, or with a tool used for manual molding.

[0022] The manufacturing system includes: After the molding process, one or more multi-stage proofing devices are used in a multi-stage proofing process (for example, a fermentation process in three or more steps between -2 ° C and 38 ° C) in which proofing (final fermentation) is performed by setting at least three stages of temperature and period, The bread dough obtained in the multi-stage proofing process (the bread dough stored in a container as necessary) is baked using one or more baking devices used in the baking process; The device may include:

[0023] The rapid cooling device, the freezing / refrigerating storage device and the multistage proofing device may be configured as a single unit, and may have a rapid cooling function, a constant temperature storage function and a multistage proofing function. The freezing / refrigerating storage device and the multistage proofing device may be configured as a single unit, and may have a constant temperature preservation function and a multistage proofing function. The manufacturing system may have one or more of a device (B: freezer retarder) having a constant temperature preservation function and a multi-stage proofing function, a device (A0) having a rapid cooling function, a device (B0) having a constant temperature preservation function, and a multi-stage proofing device (C0). The manufacturing system may have one or more of an apparatus (C) having a rapid cooling function, a constant temperature preservation function, and a multi-stage proofing function, an apparatus (A0) having a rapid cooling function, an apparatus (B0) having a constant temperature preservation function, and a multi-stage proofing apparatus (C0).

[0024] The multi-stage proofing fermentation apparatus (C0) can variably adjust the temperature and humidity to any temperature in the range of 0° C. to 45° C. and any humidity in the range of 0% to 95%. The apparatus (C0) may have an operation setting unit that sets the fermentation temperature and humidity manually or automatically by a timer, electronic control device, or the like.

[0025] In the room temperature returning step, the temperature at the center of the dough may be measured with a contact type digital thermometer or the like. The time until the temperature at the center reaches a predetermined temperature (for example, 8°C to 10°C) may be set based on past data, and the returning time may be set. It is preferable that the room temperature returning step is performed for 30 to 60 minutes or 40 to 55 minutes, for example, until the temperature at the center of the dough reaches the predetermined temperature. The central temperatures of all of the two or more divided pieces of bread dough may be measured, or measurements may be made corresponding to a preset number of measurement samples (e.g., 1 to 5).

[0026] The multi-stage proofing fermentation process is Calculating backwards from the time when the firing step is started, a period of at least 3 hours or more may be required. In the first stage, the temperature is kept between -2°C and 5°C for 2 to 12 hours. In the second stage, between 6°C and 15°C for 0.5 to 2 hours; In the third stage, the temperature is kept between 16°C and 25°C for 0.5 to 2 hours. In the fourth stage, the temperature is kept between 26°C and 35°C for 0.5 to 2 hours. may also include The stepwise proofing process may include, instead of or in addition to the third stage, The fifth step may include incubation at 37°C to 38°C for 0.5 to 2 hours. The stepwise proofing fermentation process includes: Counting backward from the time when the calcination step is started, the period may be at least 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, or 15 hours or more.

[0027] The cooled dough or dough composition that can be used in the production system is applied to, for example, French bread, hard bread, white bread, and the like. The cooled dough or dough composition of the first embodiment is As a type of pretreatment ingredient, 0.25 to 0.55 mass% of yeast (e.g., baker's yeast, yeast), As a type of pretreatment ingredient, 0.15 to 0.45 mass% of malt (germinated barley) and As a pretreatment ingredient, 1 to 3% by mass of water at 35°C to 42°C, As a kind of kneading ingredient, wheat flour and As one of the main kneading ingredients, salt and As a kind of kneading ingredient, it is used as a bread stabilizer, As one of the main kneading ingredients, water and having The total blend amount may be 170% by mass, with the wheat flour being 99 to 101% by mass, the pretreated ingredients being 2.4 to 3.0% by mass, the salt being 1.8 to 2.4% by mass, the bread-making stabilizer being 0.07 to 0.13% by mass, and the water being 67.7 to 68.3% by mass. 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). 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.

[0028] The cooled dough or dough composition of the second embodiment is As a pretreatment ingredient, 1.0 to 1.5 mass% yeast; As a type of pretreatment ingredient, 0.5 to 0.7 mass% of malt, As a pretreatment ingredient, 5 to 7% by mass of water at 35°C to 42°C, As a kind of kneading ingredient, wheat flour and As one of the main kneading ingredients, salt and As a kind of kneading ingredient, it is used as a bread stabilizer, As a kind of kneading ingredient, corn flour and As a kind of ingredient in this kneading, germ and As one of the main kneading ingredients, water and having The total blend amount may be 175.5% by mass, with the wheat flour being 99 to 101% by mass, the pretreated seeds being 7.6 to 8.0% by mass, the salt being 2.0 to 2.4% by mass, the bread-making stabilizer being 0.15 to 0.25% by mass, the corn flour being 0.15 to 0.25% by mass, the germ being 0.05 to 0.15% by mass, and the water being 64.0 to 66.0% by mass.

[0029] The cooled dough or dough composition of the third embodiment is The compositions of the first and second embodiments further include It may contain one or more of the following: sugar (sugar, white sugar), sweetener (e.g., trehalose), liquid sugar (50% sugar), bakery cream, sweetened condensed milk, fruit juice enzymes, and butter.

[0030] The cooled dough or dough composition of the first, second and third embodiments is The wheat flour mixture may contain weak flour and / or wheat germ.

[0031] Strong flour contains hard wheat, while weak flour contains soft wheat. Wheat flour contains glutenin and gliadin (proteins). Wheat that contains a lot of glutenin and gliadin (= high protein content) produces soft bread that rises well and has a fine texture, while wheat that contains less of these substances produces a hard bread that has both a crisp and chewy texture.

[0032] (Action and effect) (1) It is possible to improve the fineness of air bubbles on the sliced ​​surface after baking, the uniformity with less variation, the texture, and the flavor. By suppressing the yeast action through rapid cooling and slow fermentation at partial temperature, the same effect can be achieved even when baking with proofing after the room temperature return process, or when baking with controlled fermentation at multiple temperatures in three or more steps. (2) The time from kneading and dividing the dough to the completion of the final proofing (before baking) can be controlled. (3) The cooled and divided dough can be stored for a long period of time according to the timing of the baking process, so bread dough can be made in bulk. (4) The time it takes for the cooled and divided dough to undergo proofing can be controlled. (5) By controlling the proofing process at multiple temperatures in three or more stages, the timing of the baking process can be flexibly adjusted. (6) This single device has the functions of rapid cooling and constant temperature storage. (7) This single device has a constant temperature storage function and a multi-stage proofing and fermentation function. (8) This single device has functions for rapid cooling, constant temperature storage, and multi-stage proofing and fermentation. (9) By selecting and configuring a system from among the following according to the store's requirements: a device (C) with a rapid cooling function, a constant temperature preservation function, and a multi-stage proofing function; a device (B) with a constant temperature preservation function and a multi-stage proofing function; a device (A) with a rapid cooling function and a constant temperature preservation function; a device (A0) with a rapid cooling function; a device (B0) with a constant temperature preservation function; and a device (C0) with a multi-stage proofing function; by providing multiple or large devices (B0) for one device (A0, C), a long-term preservation period is possible, and the processes before the rapid cooling process can be carried out collectively for long-term storage. During long-term storage, there is no need to carry out these processes, and the processes can be carried out intensively, improving work efficiency. [Brief description of the drawings]

[0033] [Figure 1A] FIG. 2 is a diagram illustrating the manufacturing process of the first embodiment. [Figure 1B] 11A to 11C are diagrams illustrating a manufacturing process according to another embodiment. [Figure 1C] FIG. 1 is a diagram illustrating an example of a manufacturing system. [Diagram 2] FIG. 1 is a diagram illustrating a multi-stage proofing process (bread). [Diagram 3] FIG. 1 is a diagram illustrating a multi-stage proofing process (French bread). [Figure 4A] FIG. 2 is a cross-sectional view of a loaf of bread according to an embodiment of the present invention. [Figure 4B] FIG. 2 is a cross-sectional view of a loaf of bread according to a comparative example. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0034] 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.

[0035] (Embodiment 1) In the first embodiment, French bread will be described as an example of hard bread. An example of a composition for French bread is shown below, but the composition is not limited thereto and other ingredients may be added.

[0036] [Table 1]

[0037] [Table 2]

[0038] The manufacturing process of the first embodiment will be described with reference to FIG. 1A. The method for producing cooled dough includes the following steps: (S1) Pretreatment process The yeast (dry yeast), malt, and water are pre-kneaded. The pre-kneading may be done by hand or using a mixer (corresponding to a pre-kneading device). (S2) Pre-fermentation process The pre-treated seed mixture obtained in the pre-treatment step is pre-fermented for a predetermined period of time (for example, 10 to 20 minutes at 24° C.) Pre-fermentation may be achieved using a fermentation device or a dough conditioner.

[0039] (S3) Main kneading process The pre-treated mixture, main kneading ingredients including at least strong flour (including pure strong flour), salt, and a bread-making stabilizer, and water are kneaded. For example, using a mixer (corresponding to a real kneading device), knead the dough at 24℃ for L6M4 (6 minutes on low speed, 4 minutes on medium speed) or L6M6 (6 minutes on low speed, 6 minutes on medium speed). The conditions for the real kneading vary depending on the ingredients. You can also knead the dough by hand in addition to using a mixer.

[0040] (S4) Primary fermentation process The dough obtained in the main kneading step is subjected to primary fermentation for a predetermined period of time (for example, 10 to 20 minutes at 24° C.). The primary fermentation may be achieved using a fermentation device or a dough conditioner. The primary fermentation step includes a punching step during the primary fermentation. Punching may be performed manually or with a punching device.

[0041] (S5) Division process After the first fermentation step, 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. In the dividing step, after dividing, a rest time (e.g., 30 minutes to 2 hours) may be provided. After dividing, a molding step may be included in which the dough is molded according to the final shape and size of the bread. The divided bread dough may be placed in a container. The molding may be achieved by hand or by using a molding device.

[0042] (S6) Rapid cooling process The divided dough portions (or the divided dough portions stored in a container) are rapidly cooled (e.g., in 15 to 50 minutes) in a rapid cooling device (e.g., a blast freezer, a blast chiller) with a temperature range of -30°C to -20°C until the temperature of the center portion (including the portion substantially near the center) of the divided dough portions is -5°C to 6°C. It is preferable to reduce the effect of yeast depending on the storage period of the cooled divided dough. For a storage period of about 1 to 15 days, regular yeast is used and the temperature at the center of the dough is kept at 5°C or lower and 3°C or higher in the rapid cooling process. For a storage period of 15 days or more (e.g., 20 to 30 days), freezing yeast may be used and the temperature at the center of the dough is kept at 2°C or lower and -1°C or higher in the rapid cooling process.

[0043] (S7) Cooling and dividing bread dough preservation process The cooled divided dough (or the cooled divided dough stored in a container) is stored in a freezing / refrigeration device (e.g., a refrigerator with partial temperature function, a blast freezer, or a blast chiller) at a partial temperature (-1°C to -3°C)) for a predetermined period (12 hours or more to 30 days or less). The storage period is set according to the timing of the baking process.

[0044] (S8) Room temperature return process The cooled and divided dough stored in the cooling and divided dough storage step is temperature-controlled at room temperature and humidity (e.g., 15°C to 25°C, relative humidity 45% to 80%) until the temperature at the center of the dough reaches a predetermined temperature (e.g., 8°C to 10°C). This may be performed indoors or in a constant temperature and humidity cabinet. The room temperature return step lasts, for example, 30 to 50 minutes.

[0045] (S9) Molding process The dough obtained in the room temperature return process is then molded into the desired shape of bread or placed in a container. The molding can be done manually or with a molding machine. Once it has returned to room temperature, you can begin shaping the bread.

[0046] (S10) Multi-stage proofing process After the molding process, the dough is proofed (final proofing) by setting at least three stages of temperature and time. A multi-stage proofing device uses a retarder, dough conditioner, etc. to chill the dough (0°C) and then gradually raise the temperature to control the proofing process.

[0047] FIG. 2 shows an example of a multi-stage proofing process (French bread). Here is an example where the step-by-step proofing process can start at 5 p.m. the previous day, and the baking process can be completed at 9 a.m. the following day. First stage: 12 hours at 0℃ Second stage: 1 hour (40 to 120 minutes) at 10°C Second stage: 1 hour (40 to 120 minutes) at 20°C Third stage: 1 hour (40 to 120 minutes) at 30°C

[0048] (S11) Firing process The bread dough obtained in the multi-stage proofing process (bread dough stored in a container) is baked, for example, in an oven (corresponding to a baking device) at 190°C to 220°C for 20 to 30 minutes. Baking conditions are set according to the type of bread.

[0049] (Another embodiment) FIG. 1B illustrates a manufacturing process according to another embodiment. The method for producing cooled dough includes the following steps: The (S1) pretreatment step, (S2) preliminary rise step, (S3) main kneading step, (S4) first rise step, (S5) dividing step, (S6) rapid cooling step, (S7) cooled and divided dough storage step, (S8) room temperature returning step, and (S9) molding step are the same steps as those in the first embodiment.

[0050] (S10-1) Fermentation process After the molding process, the dough is proofed (final fermentation). For example, this is a process in which a retarder, dough conditioner, or the like is used to proof the dough. For example, for white bread, the dough is proofed at 38°C for 40 to 60 minutes. For French bread, the dough is proofed at 30°C for 40 to 60 minutes. (S11) Firing process The bread dough obtained in the proofing step (bread dough stored in a container) is baked, for example, in an oven (corresponding to a baking device) at 190°C to 220°C for 20 to 30 minutes. Baking conditions are set according to the type of bread.

[0051] (Manufacturing System) FIG. 1C illustrates an example of a bread making system. On working day A, a main kneading process is carried out in a kneading device, a primary fermentation process is carried out in a fermentation device, and a rapid cooling process is carried out in multiple rapid cooling devices. During storage period B, the food is stored in a freezer or refrigerator for a specified period (e.g., 12 hours to 30 days). A rapid cooling / freezer or refrigerator is provided that has two different functions, and the food can be stored as is after rapid cooling. In operation C on the day before (or two days before) baking, a multistage proofing process is carried out using a multistage proofing apparatus. Here, a freezer / refrigerator storage / multistage proofing apparatus is provided that has two different functions, and multistage proofing can be carried out directly after storage. In task D on the baking day, the bread dough after proofing is baked in the baking equipment.

[0052] The bread making process will be explained with reference to FIG. The difference from the first embodiment is the multi-stage proofing process (bread).

[0053] Figure 3 shows an example of a multi-stage proofing process (for bread). Here is an example where the step-by-step proofing process can start at 5 p.m. the previous day, and the baking process can be completed at 9 a.m. the following day. First stage: 12 hours at 0℃ Second stage: 1 hour (40 to 120 minutes) at 10°C Second stage: 1 hour (40 to 120 minutes) at 20°C Third stage: 1 hour (40 to 120 minutes) at 30°C Fourth stage: 1 hour (40 to 120 minutes) at 38°C

[0054] (Embodiment 2) In the second embodiment, an example of bread will be described. An example of the composition of bread is shown below, but the present invention is not limited to this and other ingredients may be added.

[0055] [Table 3]

[0056] Using the above recipe, bread was made in the following manner. In Example 1, the manufacturing process shown in FIG. 3 does not include a pretreatment step, and the process starts from the main kneading step. (S3) Main kneading process Mix all the ingredients listed in Table 3 in a mixer. (S4) Primary fermentation process The dough obtained in the main kneading step is subjected to a primary fermentation for a predetermined period of time (for example, 10 to 20 minutes at 24° C.). The primary fermentation step includes a punching step during the primary fermentation. (S5) Division process After the first fermentation step, the dough is divided into predetermined portions. After dividing, the dough may be allowed to rest for a period of time (for example, 30 minutes to 2 hours).

[0057] (S6) Rapid cooling process The divided dough is rapidly cooled (e.g., rapidly cooled in 30 to 50 minutes) at -30°C using a rapid cooling means (e.g., a rapid cooling device, a blast chiller) until the temperature of the center of the divided dough (including the area substantially near the center) reaches 5°C. (S7) Cooling and dividing bread dough preservation process The cooled divided dough is stored in a freezer or refrigerator (e.g., a refrigerator with partial temperature function) at -4°C for a predetermined period of time (e.g., 10 days). (S8) Room temperature return process The cooled and divided dough stored in the cooling and dividing dough storage step is temperature-controlled at room temperature and humidity until the temperature at the center of the dough reaches a predetermined temperature (e.g., 8° C. to 10° C.). The room temperature return step lasts, for example, 30 to 50 minutes. (S9) The dough obtained in the room temperature return process is shaped and placed in a bread container.

[0058] (S10) Multi-stage proofing process (or S10-1 proofing process) The bread dough stored in the container is gradually fermented (final fermentation). First stage: 12 hours at 0℃ Second step: 1 hour at 10°C Second step: 1 hour at 20°C Third step: 1 hour at 30°C Fourth stage: 1 hour at 38°C

[0059] (S11) Firing process The bread dough obtained in the stepwise proofing process (or the proofing process) (bread dough contained in a molding container) is baked.

[0060] In Comparative Example 1, bread was made by the following steps. Knead all the ingredients listed in Table 3 in a mixer. The dough is then stored at chilled temperature for 12 hours. The next day, the dough is kneaded again in the mixer for the main preparation. It is then left to rise. Then, it is baked.

[0061] FIG. 4A shows a cross section of a slice of the bread of Example 1, and FIG. 4B shows a cross section of a slice of the bread of Comparative Example 1. In Example 1, the pores were small and uniform in size, and there was no caving (the phenomenon in which the sides or top of the pan become hollowed out). On the other hand, in Comparative Example 1, the pores were large and scattered, were not uniform, and caving occurred.

Claims

1. A system for making bread using cooled dough, comprising: One or more rapid cooling devices are used in a rapid cooling step in which the dough obtained in the main kneading step or the dough obtained in the dividing step in which the dough after the main kneading step and the primary fermentation step is divided into predetermined amounts is rapidly cooled at any temperature within the range of -35°C to -25°C until the temperature at the center of the divided dough becomes -5°C to 10°C, One or more freezing / refrigerating storage devices are used in a cooling / divided dough storage step for storing the cooled / divided dough obtained in the rapid cooling step at a temperature range of -6°C to 5°C for a predetermined period of time; One or more multi-stage proofing apparatuses for controlling the temperature of the cooled divided dough after the storage until the temperature of the center of the dough reaches 8°C to 10°C, and then molding the dough, and then performing proofing by setting at least three stages of temperature and period; One or more baking devices for baking the bread dough fermented in the multi-stage proofing fermentation device; Equipped with The rapid cooling device and the freezing / refrigerating storage device have the same function, and / or The freezing and refrigerating storage device and the multi-stage proofing fermentation device have the same function. A bread making system comprising:

2. The multi-stage proofing apparatus performs a first stage of lowering the temperature of the molded bread from room temperature to a range of -2°C or higher and 5°C or lower, and then performs proofing at stages of temperatures exceeding that temperature. The bread manufacturing system according to claim 1.

3. Used for French bread, hard bread, and sliced ​​bread. The bread making system according to claim 1 .

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