Method for producing vegetable bread

Abstract

To provide technology that optimizes bread quality such as soft food texture and weight of bread and gives distinctive color and subtle flavor of vegetable bread.SOLUTION: A method comprises: a pre-firing step S28 having a pre-steaming step for performing steaming treatment for 50 to 120 (seconds) by setting predetermined temperature and stopping air ventilation and leaving, a firing main step for performing firing main treatment for 6 to 10 (minutes) by setting predetermined firing temperature and circulating air ventilation from the beginning, and a steaming main step for performing steaming main treatment for 50-120 (seconds) by stopping the air ventilation and leaving after the end of the firing main step; and a post-firing step S29 for repeating a group of steps 2 to 4 (times), the group of steps including a firing sub step for performing firing sub treatment for 1-8 (minutes) by setting predetermined firing temperature and circulating the air ventilation from the beginning of the firing sub treatment and a steaming sub step for performing steaming sub treatment for 50 to 120 (seconds) by stopping the air ventilation and leaving after the firing sub step.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing vegetable bread that is suitable for use when producing vegetable bread by mixing vegetable ingredients with a main ingredient such as wheat flour. [Background technology]

[0002] Conventionally, methods for producing bread by blending additives containing vegetable ingredients with a main ingredient such as wheat flour include the bread producing method described in Patent Document 1 and the rice flour bread producing method described in Patent Document 2.

[0003] The bread manufacturing method described in Patent Document 1 is capable of producing spongy bread using the same manufacturing process as conventional wheat flour bread, and furthermore, is capable of consistently producing a highly commercially valuable product with excellent flavor and excellent shelf life, and is capable of producing it at low cost, with the aim of making it safe for allergy sufferers to eat.Specifically, the method uses rice flour for bread manufacturing, which is gluten-free rice flour as the main ingredient, and combines rice flour with thickening polysaccharides and nutritional ingredients such as vegetables, potatoes, fruits, mushrooms, and beans to form a bread dough, which is then fermented and baked.

[0004] Furthermore, the rice flour bread manufacturing method in Patent Document 2 aims to provide rice flour bread that does not harden or deteriorate easily even without using food additives such as thickening polysaccharides, and a method for manufacturing rice flour bread. Specifically, the method involves thoroughly mixing 100 g of rice flour, 1 to 20 g of puffed rice, 0.5 to 10 g of sugar, 0.5 to 2.5 g of salt, 1 to 5 g of yeast, 50 to 100 g of warm water, and 5 to 30 g of strained vegetable seeds, making bread dough at a temperature of 30 to 35°C, placing the dough in a fermentation container, and baking it at 100 to 250°C with a lid on for 10 to 40 minutes, and then removing the lid and baking it at 160 to 250°C for 10 to 30 minutes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-245409 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-104306 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the above-mentioned conventional method for producing bread containing vegetables has the following problems.

[0007] In other words, when producing so-called vegetable bread by adding vegetable ingredients such as pumpkin, tomato, carrot, and spinach to the main ingredient such as wheat flour, it is important to optimize the bread quality, such as the bread's inherent soft texture and weight, and also to create the characteristic color and subtle flavor of vegetable bread.

[0008] Conventional manufacturing methods have not considered any methods for solving these problems, and in particular, there have been few proposals for improving the baking process when baking bread.Therefore, there has been a demand for a manufacturing method that is specialized for manufacturing vegetable bread and solves the above-mentioned problems, that is, an improved manufacturing method for vegetable bread that can optimize the original soft texture and weight of vegetable bread and produce the color and subtle flavor unique to vegetable bread.

[0009] The present invention aims to provide a method for producing vegetable bread that solves the problems present in the background art. [Means for solving the problem]

[0010] In order to solve the above-mentioned problems, the method for producing vegetable bread B according to the present invention comprises a measuring and mixing step (S21) of mixing 2-8 weight % of vegetable ingredient powder with 100 weight % of the main ingredient, a pre-steaming step (S2, S3) of setting a predetermined heating temperature, stopping the air blowing and leaving the mixture to steam for 50-120 seconds, a main baking step (S4, S5) of setting a predetermined baking temperature and circulating the air blown from the start to perform the main baking step for 6-10 minutes, and a baking step (S6, S7) of baking the bread B. The method is characterized by comprising a first baking process S28 having a main steaming process (S6, S7) in which, after the main baking process (S4, S5) is completed, the air supply is stopped and the product is left to stand, thereby carrying out a main steaming process for 50-120 seconds; a baking sub-process (S9, S10) in which a predetermined baking temperature is set and the air supply is circulated from the start of the baking sub-process to carry out the baking sub-process for 1-8 minutes; and a second baking process S29 in which, after the baking sub-process (S9, S10) is completed, the air supply is stopped and the product is left to stand, thereby carrying out a steaming sub-process for 50-120 seconds, which is repeated 2-4 times.

[0011] In this case, according to a preferred embodiment of the invention, the baking temperature can be set to 150-190°C, which is lower than the baking temperature when baking breads other than vegetable bread B. In addition, in the latter baking step S29, the time set for each baking sub-step (S9, S10) can be varied within the range of 1-8 minutes. The vegetable ingredients can include at least one of vegetable powders made by drying and powdering pumpkin, tomato, carrot, spinach, and purple sweet potato. [Effects of the Invention]

[0012] The method for producing the vegetable bread B according to the present invention using such a method provides the following significant effects.

[0013] (1) A post-baking process S29 is provided in which a process group consisting of a pre-steaming process (S2, S3) in which a predetermined heating temperature is set, the air flow is stopped, and the bread is left to steam for 50-120 seconds, a baking sub-process (S9, S10) in which a predetermined baking temperature is set, the air flow is circulated from the start, and the baking sub-process is carried out for 1-8 minutes, and a steaming sub-process (S12, S13) in which the air flow is stopped and the bread is left to steam for 50-120 seconds after the baking sub-process (S9, S10) is completed, is repeated 2-4 times.This optimizes the bread quality, such as the inherent soft texture and weight, and can produce the unique color and subtle flavor of vegetable bread B.

[0014] (2) In a preferred embodiment, when setting the baking temperature, if it is set to 150-190°C, which is a lower temperature than the baking temperature when baking bread other than vegetable bread B, the heating conditions of the baking process (main baking process and sub-baking process) can be optimized for vegetable bread B, thereby achieving maximum performance from the perspective of enjoying the effects of the present invention.

[0015] (3) In a preferred embodiment, when carrying out the subsequent baking step S29, the time set for each baking sub-step can be varied within the range of 1-8 minutes. This allows the baking time for each baking sub-step (S9, S10, etc.) in the subsequent baking step S29 to be set for each type of vegetable, thereby enabling the optimal baking time pattern to be set for each vegetable bread B, etc.

[0016] (4) In a preferred embodiment, if the vegetable ingredients include at least one of the vegetable flours made by drying and powdering pumpkin, tomato, carrot, spinach, and purple sweet potato, various types of vegetable bread B... can be made, thereby increasing the diversity of vegetable bread B... and further increasing its fun and enjoyment. [Brief explanation of the drawings]

[0017] [Figure 1] A flowchart showing the processing procedure of the baking process (main baking process and sub-baking process) in the vegetable bread manufacturing method according to a preferred embodiment of the present invention. [Figure 2] A flowchart showing the entire process for manufacturing the vegetable bread; [Figure 3] An external configuration diagram of a baking device used in the vegetable bread manufacturing method; DETAILED DESCRIPTION OF THE INVENTION

[0018] Next, preferred embodiments of the present invention will be described in detail with reference to the drawings.

[0019] First, the overall processing procedure of the method for producing vegetable bread B according to this embodiment will be described with reference to the flowchart shown in FIG.

[0020] First, the ingredients (raw materials) used to make vegetable bread B are prepared and a weighing and mixing process is carried out (step S21). The ingredients include wheat flour as the main ingredient and vegetable powders, which are weighed out in amounts of 2-8% by weight relative to 100% by weight of the wheat flour, specifically 1.5-2.5% by weight for spinach, 4.2-5.2% by weight for pumpkin, 2.6-3.6% by weight for carrot, 2.6-3.6% by weight for purple sweet potato, and 3.6-4.6% by weight for tomato. Although wheat flour is used as the main ingredient, other main ingredients such as rice flour can also be used as needed.

[0021] The vegetable component may include at least one of the above-mentioned vegetable powders, which are made by drying and powdering the pumpkin, tomato, carrot, spinach, purple sweet potato, etc. This vegetable powder may be produced in-house or may be a commercially available product.

[0022] In this way, by adding at least one of the vegetable flours made by drying and powdering pumpkin, tomato, carrot, spinach, and purple sweet potato to the vegetable ingredients, various types of vegetable bread B... can be made, thereby increasing the diversity, interest, and fun of vegetable bread B.... In addition, various additives generally required for bread production, such as water, salt, sugar, yeast, and oils and fats, are measured and the measured ingredients are mixed.

[0023] On the other hand, once the weighing and blending step is completed, the process proceeds to the mixing step (step S22). In the mixing step, the weighed and blended ingredients are mixed and stirred to knead the mixture.

[0024] Next, after the mixing step is completed, the dough is placed in a primary fermentation chamber. Then, in the primary fermentation chamber, which is set to the primary fermentation temperature, a primary fermentation process is carried out for a predetermined time (step S23). After the primary fermentation process is completed, a dividing step is carried out in which the dough is divided into pieces of a predetermined size using a divider (step S24). Furthermore, each divided piece of dough is shaped in a shaping step, and in an arranging step, the shaped dough pieces are arranged on a tray at predetermined intervals (steps S25 and S26).

[0025] The trays on which the bread dough is arranged are subjected to a secondary fermentation process (step S27). In the secondary fermentation process, the trays are placed in a secondary fermentation chamber set at a secondary fermentation temperature, and the secondary fermentation process is carried out for a predetermined time.

[0026] After this, the process proceeds to the firing step A1, where firing treatment is carried out. This firing step A1 is a treatment that constitutes the main part of the present invention. Hereinafter, this firing step will be specifically described with reference to the flowchart shown in Figure 1 (Figure 2).

[0027] The firing step A1 is made up of a pre-firing step S28 and a subsequent post-firing step S29.

[0028] In the baking step A1, a relatively large baking apparatus 10 as shown in Figure 3 is used. By opening the door 11 of this baking apparatus 10, it is possible to store inside a rack 13 containing a large number of trays 12 on which bread dough that has undergone the secondary fermentation process described above is arranged. The rack 13 shown in the example stores approximately 500 loaves of bread dough. In addition, in the figure, 14 denotes a door handle, and 15 denotes heat-resistant glass.

[0029] In the preparation step S28P for the baking step A1, first, the baking temperature in the baking device 10 is set (step P1), as shown in Figure 1. When setting the baking temperature, the baking temperature is set to 150-190°C, more preferably 160-180°C, which is lower than the baking temperature when baking breads other than vegetable bread B. The normal baking temperature when baking breads other than vegetable bread B is 210-220°C.

[0030] Therefore, the baking temperature is set to be about 10-50°C lower than the general baking temperature. In this way, by setting the baking temperature to 150-190°C, which is lower than the baking temperature when baking breads other than vegetable bread B, the heating conditions of the baking process (main baking process and sub-baking process) can be optimized for vegetable bread B, thereby obtaining maximum performance from the perspective of enjoying the effects of the present invention. After setting the baking temperature, the baking device 10 is turned on to put the baking device 10 into heating mode (step P2).

[0031] Next, the pre-baking step S28 will be described. The dough that has undergone the secondary rise process described above, i.e., the rack 13 on which a large number of trays 12 on which the dough has been arranged, are set, is placed as is inside the baking apparatus 10, which has been prepared (step S1). This state is shown in Figure 3.

[0032] Once the rack 13 is placed inside the baking device 10, the start button of the baking device 10 is turned on. This first initiates a pre-steaming process (step S2). In the pre-steaming process, the heating mode is performed, but the air blowing is stopped and the device is left standing, and the steaming process is carried out for 50 to 120 seconds (step S3).

[0033] Once the pre-steaming step is complete, the air blowing process begins, and the main baking step is performed in which hot air circulates inside the baking device 10 (step S4). In this main baking step, the air blowing time T1 is set to 7-11 minutes, more preferably 8-10 minutes. Then, once the time T1 has elapsed, the main baking step is terminated. That is, the baking temperature is maintained as is, and only the air blowing is stopped (steps S5 and S6).

[0034] When the air blowing is stopped, a main steaming process is carried out inside the baking device 10 (step S7). In the main steaming process, the main steaming treatment is carried out in such a state for a duration T2 of 50 to 110 seconds, more preferably 60 to 100 seconds (steps S7, S8). The above steps S1 to S8 constitute the pre-baking process S28.

[0035] After the pre-baking step S28 is completed, the post-baking step S29 is carried out. That is, after the above-mentioned time T2 has elapsed, air blowing is started with a predetermined baking temperature set. That is, a baking sub-step is carried out in which hot air circulates inside the baking device 10 (step S9). The baking temperature at this time is set to the same as that of the pre-baking step, but may be different if necessary. In this baking sub-step, the air blowing time Tm is set to 1-8 minutes, more preferably 2-7 minutes (step S10).

[0036] Then, when the time Tm has elapsed and the baking sub-process is completed, the air blowing is stopped (step S11). This allows the steaming sub-process to be carried out (step S12). This steaming sub-process continues for the set time Tn, which is 50-110 seconds, more preferably 60-100 seconds. That is, the steaming sub-process is carried out by leaving it as it is for the set time Tn. After this, when the time Tn has elapsed, the air blowing is stopped.

[0037] Incidentally, the latter baking process S29 is a series of processes combining the baking sub-process (steps S9, S10, S11) and the steaming sub-process (steps S12, S13) described above, which is repeated N times, more preferably 2-4 times. In the example, pumpkin is used as the vegetable, so N times is set to 2 times. As a result, in this embodiment, the combined process of the baking sub-process (steps S8...) and the steaming sub-process (step S12...) is executed again (steps S14, S9...).

[0038] In this case, when performing the latter-stage baking process S29, the time Tm set in each baking sub-process (steps S9, S10, S11) is set to a different value within the range of 1 to 8 minutes. For example, the time Tm in the first baking sub-process (steps S9, S10, S11) is set to be shorter than the time Tm in the second baking sub-process (steps S9, S10, S11), or the time Tm in the first baking sub-process (steps S9, S10, S11) and the second baking sub-process (steps S9, S10, S11) is set to be shorter than the duration T1 in the former-stage baking process S28.

[0039] In this way, when carrying out the post-baking step S29, the time Tm set for each baking sub-step can be varied within the range of 1 to 8 minutes. Therefore, the time for each baking sub-step (steps S9, S10, etc.) of the post-baking step S29 can be set for each type of vegetable, making it possible to set an optimal baking time pattern for each vegetable bread B, etc.

[0040] In the embodiment, an example is shown in which pumpkin is used as vegetable bread B, but the same can be applied to various other vegetables such as tomatoes, carrots, spinach, purple sweet potatoes, etc. In this case, an optimal baking time pattern can be set for each vegetable. In the example, the time Tn is set to the same value without any change, but the time Tn... can also be set differently to correspond to various baking time patterns, just like the time Tm described above.

[0041] This completes the post-baking step S29. After this, the product undergoes the cooling step (step S30), packaging step (step S31), and inspection step (step S32) including X-ray inspection and metal inspection, etc., as shown in Fig. 2, and is then frozen in the quick-freezing step (step S33), and shipped through the packaging step (step S34).

[0042] Therefore, the manufacturing method of the vegetable bread B according to this embodiment includes, as a basic technique, a weighing and mixing step (S21) in which 2-8% by weight of vegetable powder is mixed with 100% by weight of the main ingredient; a pre-steaming step (S2, S3) in which a predetermined heating temperature is set, the airflow is stopped, and the bread is left to stand for 50-120 seconds; a main baking step (S4, S5) in which a predetermined baking temperature is set, the airflow is circulated from the start, and the bread is baked for 6-10 minutes; and after the main baking step (S4, S5), the bread is baked for 50-120 seconds by stopping the airflow. The method comprises a first baking process S28 having a main steaming process (S7, S8) in which the main steaming process is carried out, a baking sub-process (S9, S10) in which a predetermined baking temperature is set and air is circulated from the start of the baking sub-process to carry out the baking sub-process for 1-8 minutes, and a second baking process S12, S13 in which air is stopped and the steaming sub-process is left to stand for 50-120 seconds after the completion of the baking sub-process (S9, S10), and a second baking process S29 in which this process is repeated 2-4 times, thereby optimizing the bread quality such as the original soft texture and weight of the bread and creating the unique color and subtle flavor of vegetable bread B.

[0043] Although the preferred embodiment has been described in detail above, the present invention is not limited to such an embodiment, and the detailed configuration, shape, material, quantity, numerical value, method, etc. can be changed, added, or deleted as desired within the scope that does not deviate from the gist of the present invention.

[0044] For example, the baking temperature is preferably set to 150-190°C, which is lower than the baking temperature for breads other than vegetable bread B. However, this is not a necessary component, and other temperatures may be set. Furthermore, the time set for each baking sub-step in the latter baking step S29 can be varied within a range of 1-8 minutes, but is not limited to the baking time pattern shown as an example. Various baking time patterns and various baking times are possible. Furthermore, the vegetable ingredients preferably include at least one of the following vegetable powders: pumpkin, tomato, carrot, spinach, and purple sweet potato, which have been dried and powdered. However, other vegetables may be used in the same manner. [Industrial Applicability]

[0045] The vegetable bread manufacturing method of the present invention can be used to manufacture various types of vegetable bread by mixing vegetable ingredients with a main ingredient such as wheat flour. [Explanation of symbols]

[0046] B: Vegetable bread, (S21): Measuring and mixing process, (S2, S3): Pre-steaming process, (S4, S5): Main baking process, (S7, S8): Main steaming process, S28: Pre-baking process, (S9, S10): Baking sub-process, (S12, S13): Steaming sub-process, S29: Post-baking process

Claims

1. In a method for producing vegetable bread by blending a main ingredient such as wheat flour with an additive containing vegetable ingredients, the method comprises: a blending step of blending 2-8% by weight of vegetable ingredient powder with 100% by weight of the main ingredient; a pre-steaming step of setting a predetermined heating temperature, stopping the air blowing, and leaving the mixture to steam for 50-120 seconds; a main baking step of setting a predetermined baking temperature and circulating the air blowing from the start of the main baking step to perform the main baking step for 7-11 minutes; and a baking step of the pre-steaming step. This method for producing vegetable bread is characterized by comprising a first-stage baking process having a main steaming process in which, after the main process is completed, the air supply is stopped and the bread is left to stand, thereby carrying out a main steaming process for 50-120 seconds; a second-stage baking process in which a set of processes is repeated 2-4 times, the first-stage baking process having a main steaming process in which, after the main process is completed, the air supply is stopped and the bread is left to stand, thereby carrying out a main steaming process for 50-120 seconds; a baking sub-process in which a predetermined baking temperature is set and the air supply is circulated from the start of the baking sub-process, thereby carrying out a baking sub-process for 1-8 minutes; and a second-stage baking process in which, after the baking sub-process is completed, the air supply is stopped and the bread is left to stand, thereby carrying out a steaming sub-process for 50-120 seconds.

2. The method for producing vegetable bread according to claim 1, characterized in that the baking temperature is set to 150-190°C, which is a lower temperature than the baking temperature when baking bread other than the vegetable bread.

3. 2. The method for producing vegetable bread according to claim 1, wherein the baking time set for each baking sub-step in the latter baking step is set to be different within a range of 1 to 8 minutes.

4. 2. The method for making vegetable bread according to claim 1, wherein the vegetable ingredients include at least one of vegetable flours obtained by drying and powdering pumpkin, tomato, carrot, spinach, and purple sweet potato.

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