Method for manufacturing bakery food using microwave firing

Abstract

Providing a method for manufacturing bakery food products using microwave firing. [Solution] A method for producing bakery food by microwave baking, comprising baking frozen bakery food dough, which is filled into a container equipped with a microwave heating element, by microwave treatment without thawing, wherein the frozen bakery food dough is dough produced without proofing.

Description

[Technical Field]

[0001] This invention relates to a method for producing bakery food products by microwave baking. [Background technology]

[0002] Bread and other bakery foods are typically made by kneading the dough, letting it ferment, and then baking it in an oven. Because the production of bakery foods is so labor-intensive, it is difficult to make and enjoy freshly baked goods at home, even though they are especially desirable when fresh.

[0003] Bakery dough is sometimes frozen and thawed as needed before baking. Patent Document 1 describes a method for producing bread from frozen dough, in which ingredients including cereal flour, freeze-tolerant baker's yeast, hydroxypropylated phosphate cross-linked starch, gluten, ascorbic acid, and water are primary mixed under specific conditions, then cereal flour and salt are added and secondary mixed under specific conditions, the resulting mixture is fermented and frozen, and then the frozen dough is thawed, subjected to secondary fermentation, and cooked.

[0004] A method for baking bread using microwave heating without using an oven has been disclosed. Patent documents 2 to 4 describe a container equipped with a microwave heating element that can heat food using microwaves, and describe filling the container equipped with the microwave heating element with bread dough, allowing it to undergo secondary fermentation in the container, freezing it, and then baking the bread by heating the container with microwaves. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2023-145876 [Patent Document 2] Japanese Patent Publication No. 2012-125219 [Patent Document 3] Japanese Patent Publication No. 2013-223449 [Patent Document 4] Japanese Patent Publication No. 2013-223612 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention provides frozen bakery food dough for microwave baking, and a method for producing bakery food by microwave baking using the same. [Means for solving the problem]

[0007] The following is provided as a representative embodiment of the present invention. [1] A method for manufacturing bakery food by microwave baking, This includes baking frozen bakery food dough, which is filled into a container equipped with a microwave heating element, by microwave treatment without thawing it. This frozen bakery food dough is made without proofing. method. [2] The method according to [1], wherein the frozen bakery food dough is dough produced by the sponge and dough method or the liquid starter method. [3] The method according to [1] or [2], wherein the frozen bakery food dough is wheat flour dough. [4] The method according to any one of [1] to [3], wherein the frozen bakery food dough contains gluten. [5] A frozen bakery food dough in a container for microwave baking, A container equipped with a microwave heating element, The frozen bakery food dough filled in the container, Includes, This frozen bakery food dough is made without proofing. The frozen bakery dough in the container is baked by microwave treatment while still in the container, without thawing. Frozen bakery food dough in a container. [Effects of the Invention]

[0008] According to the present invention, bakery food with a good texture can be produced by baking the dough in a microwave while it is still frozen. [Modes for carrying out the invention]

[0009] In this specification, "bakery food" refers to food produced by fermenting and baking dough mainly composed of cereal flour or starch, and therefore can also be called fermented bakery food. There are no restrictions on the type of bakery food provided in the present invention, and can be selected as appropriate, but examples include bread obtained from fermented dough such as white bread and panettone.

[0010] In conventional methods for manufacturing bakery foods, for example, in the case of bread, the ingredients are kneaded to obtain a paste-like dough, which is then fermented (primary fermentation). After the primary fermentation, the dough undergoes floor time, division, and bench time as needed, then is shaped as appropriate and subjected to a secondary fermentation process (or proofing). The dough that has undergone secondary fermentation is baked in an oven to produce bread. If the dough is to be frozen before baking, the dough after primary fermentation is processed up to the shaping stage as needed, then frozen, thawed, subjected to secondary fermentation, and then baked.

[0011] On the other hand, the present invention manufactures bakery food by baking frozen dough with microwaves. Therefore, the present invention provides frozen bakery food dough for microwave baking. The present invention also provides a method for manufacturing microwave-baked bakery food, which includes baking the frozen bakery food dough by microwave treatment.

[0012] The frozen bakery food dough of the present invention is a frozen bakery food dough in a container equipped with a microwave heating element. The frozen bakery food dough can be stored frozen or distributed in the state of being filled in the container. The frozen bakery food dough is baked by microwave treatment of the entire container without being thawed in the state of being filled in the container. Since the container has a microwave heating element, it generates heat by microwaves, and thereby the dough in the container is baked.

[0013] The container equipped with the microwave heating element (hereinafter also referred to as a microwave heating container) is a container for baking the frozen bakery food dough of the present invention by microwaves. The container can store the frozen bakery food dough of the present invention inside, and is a container that can be stored at a frozen temperature and subjected to microwave treatment. In consideration of frozen storage and microwave treatment, the microwave heating container is preferably in a box shape such as a cube, a rectangular parallelepiped, a cylinder, or a prism.

[0014] The microwave heating container includes a container body for storing the bakery food dough and a lid. The container body and the lid may be independent parts, or may be connected or integrated. The container body has a space for storing the bakery food dough inside. Preferably, the container body includes a side wall, a bottom surface, and an opening. Through the opening, the bakery food dough can be put into the container. The lid may have any shape that can close the opening of the container body. Alternatively, the lid may be a drop lid or the like.

[0015] Preferably, the container body or the lid may be provided with an engagement mechanism for engaging the container body and the lid to prevent the lid from opening or falling off from the container body during microwave treatment. In one example, the lid has a latching piece at its edge, and the container body may have a notch (latching receiving portion) at the upper part of the side wall. By inserting the latching piece into the notch, the container body and the lid are engaged. In another example, a latching piece may be provided on the edge of the lid or on the upper edge of the side wall of the container body. The container body and the lid are engaged when the latching piece comes into contact with the side wall of the container or the lid. However, the structure of the engagement mechanism that can be used is not limited to these examples.

[0016] Preferably, the side walls of the container body may be provided with notches or perforations for unfolding the container body. These notches or perforations make it easy to remove the baked goods from the container after microwave baking.

[0017] The material of the microwave heating container may be one that can be frozen and microwaved, and preferably a disposable material. Furthermore, from the perspective of providing a microwave heating element, it is preferable that the material is one that transmits microwaves and is suitable for metal vapor deposition processing. Preferred materials include, for example, paper and plastics such as polyethylene terephthalate and polybutylene terephthalate, and any one of these or a combination of two or more can be used.

[0018] The microwave heating element is provided at least in the container body. The container body and the lid may each have a microwave heating element. For example, microwave heating elements are provided in each wall of the container body, including the side walls and the bottom surface. Preferably, each wall of the container body and the lid each have a microwave heating element. The microwave heating element may be fixed to the surface of the container wall or installed inside the container wall. For example, a laminate formed by stacking a sheet-like substrate and a layer of the microwave heating element may constitute the container wall.

[0019] As the substrate, microwave-transparent materials such as paper and plastic can be used. The thickness of the substrate is not particularly limited, but is preferably about 5 to 100 μm considering its suitability for machining. The microwave heating element is composed of a microwave-absorbing material that absorbs microwaves and generates heat. Examples of the microwave-absorbing material include powders of metals such as aluminum, zinc, iron, copper, nickel, cobalt, and indium-tin composite oxide; magnetic particles or sintered bodies such as calcium carbonate, magnesium carbonate, silicon carbonate, diatomaceous earth, alumina, aluminum hydroxide, barium titanate, ferrite, ferrite silica, and magnetite; conductive carbon; and activated carbon. Any one or two or more of these materials can be used. The layer of microwave heating element laminated on the substrate may be further covered with a sheet of paper or plastic. The aforementioned substrate and microwave-absorbing material can be appropriately selected according to the amount of heat required for the microwave heating container.

[0020] The size of the microwave heating container can be appropriately set according to the size of the bakery food to be manufactured, but from the viewpoint of baking the bakery food appropriately, an internal volume of 185-230 cm³ is recommended. 3 It is preferable that the container body height is within the range of 30 to 70 mm.

[0021] A preferred example of the microwave heating container is a box-shaped container with a lid, which is made of a laminate in which layers of microwave-absorbing material (e.g., aluminum) are laminated between PET layers, as described in Patent Document 3 or 4.

[0022] The frozen bakery food dough of the present invention can be produced by filling a primary fermented dough, produced according to a normal procedure, into the microwave heating container and freezing it. Alternatively, the primary fermented dough may be frozen first and then filled into the microwave heating container.

[0023] The frozen bakery food dough of the present invention is manufactured and baked without proofing (secondary fermentation). That is, in the manufacturing process of the frozen bakery food dough, proofing is not performed until the dough that has undergone primary fermentation is frozen. Furthermore, proofing is not performed after the dough is frozen until it is microwave-baked.

[0024] The raw materials for the frozen bakery food dough of the present invention can be those commonly used as raw materials for bakery foods. For example, the raw materials contain a main ingredient of grain flour or starch, and may also contain, as necessary, auxiliary ingredients such as inorganic salts such as salt; oils and fats; sugars; egg products such as whole egg powder, egg yolk powder, and egg white powder; proteins such as soy flour; dairy products; yeast and sourdough starter; gluten; dietary fiber; and additives such as yeast food, oxidizing agents, leavening agents, emulsifiers, thickeners, sweeteners, flavorings, colorings, and enzymes. The grain flour can be any that is commonly used as a raw material for bakery foods, such as wheat flour, rye flour, barley flour, corn flour, rice flour, buckwheat flour, and bran flour, and preferably includes wheat flour. Examples of wheat flour include strong flour, semi-strong flour, medium flour, weak flour, and durum wheat flour. Unprocessed starch and processed starch can be used as the starch. Any one or two or more of the grain flours and starches listed above can be used. In a preferred example, the dough is made from wheat flour.

[0025] Examples of gluten that can be contained in the frozen bakery food dough of the present invention include active gluten and raw gluten, and commercially available products can be used. When the frozen bakery food dough of the present invention contains gluten, the gluten content (dry substance amount) is preferably 0.5 to 15 parts by mass, more preferably 1 to 10 parts by mass, per 100 parts by mass of the total mass of flour and starch contained in the dough. The above gluten content does not include the gluten content derived from the flour (wheat flour, etc.) contained in the frozen bakery food dough.

[0026] The type of oxidizing agent that can be contained in the frozen bakery food dough of the present invention is not particularly limited, as long as it can increase the disulfide bonds of gluten. Examples of such oxidizing agents include ascorbic acid (vitamin C), cystine, potassium bromate, and glucose oxidase. Of these, ascorbic acid is preferred. When the frozen bakery food dough of the present invention contains such oxidizing agents, the amount can be adjusted according to the type of oxidizing agent. For example, the ascorbic acid content in the dough is 10 to 200 ppm, more preferably 10 to 100 ppm, relative to the total mass of flour and starch contained in the dough.

[0027] Examples of thickeners that can be contained in the frozen bakery food dough of the present invention include alginic acid or its salts (e.g., sodium salt), gum arabic, curdlan, carob bean gum, xanthan gum, chitin, chitosan, guar gum, psyllium seed gum, carrageenan, tamarind seed gum, tragacanth gum, pectin, gellan gum, and gelatin. Of these, pectin is preferred because it results in a bakery food that is less likely to dry out. Various known types of pectin can be used, and either high-methoxyl pectin (HM pectin) or low-methoxyl pectin (LM pectin) can be used. When the frozen bakery food dough of the present invention contains a thickener, its content is preferably 0.2 to 3 parts by mass, more preferably 0.3 to 2.5 parts by mass, per 100 parts by mass of the total mass of flour and starch contained in the dough.

[0028] Enzymes that may be included in the frozen bakery food dough of the present invention include amylase and xylanase, and commercially available enzyme preparations can be used. When the frozen bakery food dough of the present invention contains amylase, the amount is preferably 5 × 10 per 100 parts by mass of the total mass of flour and starch contained in the dough. -6 ~1.0×10 -2 Mass portion, more preferably 1.5 × 10 -5 ~5.0×10 -3It is a quality part. Further, when the frozen bakery food dough of the present invention contains xylanase, the content thereof is preferably 1×10 -5 ~2.0×10 -4 parts by mass, more preferably 5.0×10 -5 ~2.0×10 -4 parts by mass, per 100 parts by mass of the total mass of the flour and starch contained in the dough.

[0029] In the present invention, the bakery food dough can be produced according to a normal recipe according to the type of the bakery food to be produced, except that no hoiro is performed as described above. The production of the dough can be carried out according to various conventional methods such as the straight kneading method, the sponge method, the liquid sponge method, the tangzhong method, and the no-time method. For example, in the case of the straight kneading method, the dough raw materials and water are kneaded to prepare the dough, the dough is fermented (primary fermentation), floor time is taken, and further divided and bench time is taken as necessary, and then shaped. Alternatively, in the case of the sponge method or the liquid sponge method, a part of the flour, yeast, water, and other materials as necessary are kneaded and fermented (primary fermentation) to prepare a sponge (or liquid sponge). The remaining flour of this type, and other materials and water as necessary are added, kneaded according to the normal procedure, floor time is taken, and further divided and bench time is taken as necessary, and then shaped. Preferably, the sponge method or the liquid sponge method is adopted. The dough produced by the sponge method or the liquid sponge method is easy to puff up after microwave baking and has a fluffy texture.

[0030] The produced dough is divided or shaped as necessary so that it can be stored in the microwave heating container. Further, a filling can be contained in the dough according to taste. The amount of the dough filled in the container can be appropriately adjusted in consideration of the expansion during baking. Preferably, the amount of the dough filled in the container is adjusted so that the baked dough swells to such an extent as to fill the entire internal volume of the container. Considering the expansion due to baking, the shape of the dough filled in the container is preferably substantially spherical, elliptical spherical, bag-shaped, or a combination thereof.

[0031] The frozen bakery food dough of the present invention can be produced by freezing the dough filled into the aforementioned container. Freezing of the dough can be carried out according to conventional methods, for example, by rapidly freezing the dough. The procedure for shaping and freezing the dough described above is the same even when freezing the dough before filling it into the container.

[0032] The frozen bakery food dough produced according to the present invention is a dough that has undergone primary fermentation but has not undergone proofing (secondary fermentation). For example, in the manufacturing process of the frozen bakery food dough of the present invention, proofing is not performed either from the time the primary fermented dough is divided or shaped until it is placed in a microwave heating container, or from the time it is placed in the container until it is frozen. In the present invention, the frozen bakery food dough is microwave-baked without thawing. Therefore, the bakery food obtained according to the present invention is produced without proofing.

[0033] The manufactured frozen bakery food dough can be stored frozen in a regular freezer or similar appliance, along with the microwave heating container. For storage, the microwave heating container containing the frozen bakery food dough can be further sealed in plastic film, a plastic bag, or the like. This packaging can be removed when the dough is microwaved.

[0034] In the baking process, the frozen bakery dough filled in the container is subjected to microwave treatment without thawing, i.e., while still frozen. The dough is baked by heating from the heating element in the container during the microwave treatment. Microwave treatment can be performed using a standard microwave cooking device (e.g., a microwave oven). The microwave treatment conditions can be appropriately set according to the type and quantity of dough, the wattage of the device, and other factors.

[0035] Preferably, during the freezing and microwave baking processes, the microwave heating container holding the frozen bakery food dough has its lid closed. The dough may come into contact with the inner surface of the lid due to expansion during microwave baking. [Examples]

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0037] 1. Microwave heating vessel A container with a heating element for microwave cooking (a cubic box with a lid, made from a sheet of PET film with a thin aluminum film deposited between layers, with an internal volume of 195 cm³). 3 This container was configured such that its sides, bottom, and lid would generate heat upon microwave irradiation.

[0038] 2. Bread ingredients The following ingredients were used for the bread: • Wheat flour: Strong flour, durum wheat flour (Nisshin Flour Milling Co., Ltd.) • Starter culture: Vecchio (Oriental Yeast Co., Ltd.) • Gluten: H-10 (Ogawa Flour Milling Co., Ltd.) • Dough improver: C Anti-S (Oriental Yeast Co., Ltd.) • Vitamin C: L-ascorbic acid (Vitamin C) (Watanabe Chemical Co., Ltd.) • Thickening agent: Freeze JP (Sansho Co., Ltd.) • Emulsifier: Panmac 200V (Riken Vitamin Co., Ltd.) East: VF Yeast (Fresh Yeast) (Oriental Yeast Co., Ltd.) Semi-dry yeast (gold) (Nichifutsu Shoji Co., Ltd.) • Emulsified oils and fats: Sofical Super (Riken Vitamin Co., Ltd.)

[0039] 3. Manufacturing of microwave-baked bread Example 1 (Straight Method) 1) Manufacturing of frozen bread dough in containers Bread dough was prepared, filled into the microwave heating container, and frozen to produce frozen bread dough in a container. The bread dough composition and the manufacturing process for the frozen bread dough were as follows.

[0040] [Dough composition: parts by mass] Strong flour 100 Sourdough starter 5 Dough improver 0.2 Vitamin C 0.003 Thickening agent 1 Emulsifier 0.3 Yeast: Semi-dry yeast (gold) 2 Salt 2 Caster sugar 15 Skim milk powder 4 Fats and oils (shortening) 15 Emulsified oil 3 10 whole eggs water 50

[0041] [Process] Mixing: Low speed 12 minutes → Medium-low speed 7 minutes → Medium-high speed 5 minutes Baking temperature 25℃ Floor time (27℃, 75%) 20 minutes Divided weight 55g Bench time: 15 minutes Shaped and filled (35-40g filling) Filled into a microwave heating container Rapid freezing (-40℃) for 40 minutes Store frozen (-20℃) for 7-14 days

[0042] 2) Microwave firing The prepared frozen bread dough was microwaved in its container in a household oven (Panasonic NE-MS266) at 600W for 120-150 seconds without thawing to produce the bread.

[0043] Example 2 (Spindle Method) Bread dough was prepared according to the following formulation and process, filled into the microwave heating container, and frozen to produce frozen bread dough in a container. The produced frozen bread dough was microwave-baked using the same procedure as in Example 1.

[0044] [Dough composition: parts by mass] Chutane book edition Strong flour 70 30 Sourdough starter - 5 Dough improver 0.2 - Vitamin C - 0.003 Thickening agent - 1 Emulsifier 0.3 - East: VF East 3 - Semi-dry yeast (gold) - 0.5 Salt - 2 Glucose 3 - Caster sugar - 15 Skim milk powder - 4 Fats and oils (shortening) - 15 Emulsified oil 3 - Whole eggs 10 - Wednesday 29 15

[0045] [Process] Mixing of starter and base: Low speed 5 minutes → Medium-low speed 1 minute Temperature for kneading medium dough: 25℃ Fermentation time (27℃, 75%): 2 hours Main dough mixing (add starter): Low speed 12 minutes → Medium-low speed 7 minutes → Medium-high speed 3 minutes Baking temperature 25℃ Floor time (27℃, 75%) 15 minutes Divided weight 55g Bench time: 15 minutes Shaped and filled (35-40g filling) Filled into a microwave heating container Rapid freezing (-40℃) for 40 minutes Store frozen (-20℃) for 7-14 days Baking time: 600W, 120-150 seconds (Panasonic NE-MS266)

[0046] Example 3 (Spindle Method) Using the same procedure as in Example 2, however, in the dough formulation, 2 parts by mass of gluten was added to the raw materials of the main dough, and the water content was changed to 19 parts by mass to produce frozen bread dough in a container, which was then microwave-baked.

[0047] Example 4 (Spindle Method) Using the same procedure as in Example 2, however, the wheat flour in the dough ingredients was changed to 25 parts by mass of strong flour and 5 parts by mass of durum wheat flour, and the water content was changed to 17 parts by mass to produce frozen bread dough in a container, which was then microwave-baked.

[0048] Comparative Example 1 (Straight Method, with Proofing) Frozen bread dough in containers was prepared using the same procedure as in Example 1, but with proofing performed, and then microwave-baked. Proofing was performed at room temperature (28-35°C) for 50 minutes after shaping the dough and before filling it into containers.

[0049] Comparative Example 2 (Spread and Paste Method, with Proofing) Frozen bread dough in a container was prepared using the same procedure as in Example 2, but with proofing performed, and then microwave-baked. The proofing conditions were the same as in Comparative Example 1.

[0050] Comparative Example 3 (Sponge and dough method, baked after thawing) Frozen bread dough in a container was prepared using the same procedure as in Example 2. The frozen bread dough was thawed in its container at 20°C, and then the container was microwaved in a household oven (Panasonic NE-MS266) at 600W for 60 to 150 seconds to produce bread.

[0051] Comparative Example 4 (Sponge and dough method, thawing, proofing, and then baking) Frozen bread dough in a container was prepared using the same procedure as in Example 2. The frozen bread dough was thawed in its container at 20°C, and then proofed at room temperature (28-35°C) for 50 minutes. After that, the dough in its container was microwave-baked in a household oven (Panasonic NE-MS266) at 600W for 60-150 seconds to produce bread.

[0052] 4. Evaluation of microwave-baked bread The texture (dryness, chewiness) of the baked bread was evaluated by 10 trained panelists according to the following criteria, and the average score of the 10 evaluations was calculated. The results are shown in Table 1. <Evaluation Criteria> (Dryness) 5 points: Compared to the control example, the dryness is significantly reduced. 4 points: Compared to the control example, the dryness is reduced. 3 points: Compared to the control example, the dryness is slightly reduced. 2 points: It is comparable to the control example. 1 point: It is drier compared to the control example. (Hiki) 5 points: The pull is significantly reduced compared to the control example. 4 points: The pull is suppressed compared to the control example. 3 points: The pull is slightly less pronounced compared to the control example. 2 points: It is comparable to the control example. 1 point: It is more appealing compared to the control example.

[0053] [Table 1]

Claims

1. A method for manufacturing bakery food by microwave baking, This includes baking frozen bakery food dough, which is filled into a container equipped with a microwave heating element, by microwave treatment without thawing it. This frozen bakery food dough is made without proofing. method.

2. The method according to claim 1, wherein the frozen bakery food dough is dough produced by the sponge and dough method or the liquid starter method.

3. The method according to claim 1, wherein the frozen bakery food dough is wheat flour dough.

4. The method according to claim 1, wherein the frozen bakery food dough contains gluten.

5. Frozen bakery food dough in a container for microwave baking, A container equipped with a microwave heating element, The frozen bakery food dough filled in the container, Includes, This frozen bakery food dough is made without proofing. The frozen bakery dough in the container is baked by microwave treatment while still in the container, without thawing. Frozen bakery food dough in a container.

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