Method for producing bread, preformed frozen bread dough, composition for preformed frozen bread dough, and bread

Abstract

To provide a technique using pre-molded frozen bread dough, the technique capable of producing bread in a short time, the bread produced having a high quality, and the distribution cost being lowered.SOLUTION: The technique of the invention provides a method of producing bread, the method including a microwave heating step of microwave-heating pre-molded frozen bread dough and a heating step of baking and / or oil cooking the bread dough having undergone the microwave heating step. The pre-molded frozen bread dough used in the method of producing bread according to the technique can contain grain flour, pregelatinized starch, and / or a thickener.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing breads, a shaped frozen bread dough, a composition for shaped frozen bread dough, and breads. [Background technology]

[0002] Bread and doughnuts that are cooked in convenience stores, supermarkets, and other stores and sold in hot snack display units, bakeries, and deli sections often use pre-formed frozen bread dough or bread that has been shaped, fermented, heated (baked, fried, etc.) and then frozen in order to reduce the effort required for cooking in the store and the time it takes to serve them.

[0003] By using pre-formed frozen bread dough, the process from making the dough to forming it can be omitted. In addition, by using bread that has been frozen after forming, final fermentation, and heating (baking, frying, etc.), the process from final fermentation to baking can also be omitted. This makes it possible to reduce the store floor space and the burden on equipment, and also makes it possible for people other than skilled craftsmen to easily make bread.

[0004] For example, Patent Document 1 discloses a technology that uses breads that have been frozen after shaping, final fermentation, and heating (baking, deep-frying, etc.). Specifically, Patent Document 1 discloses a method for producing fried breads, which includes a thawing step of thawing frozen baked bread comprising a filling and a dough encasing the filling by microwave heating to obtain baked bread, and a frying step of deep-frying the baked bread to obtain fried breads, in which the frozen baked bread is thawed in the thawing step so that the temperature of the dough inside the baked bread immediately after the thawing step is 15°C or higher.

[0005] Patent Document 2 discloses a method for producing donuts, which comprises heating formed donut dough with wet steam, covering it with batter, and frying it. It also describes that the batter-covered donut dough can be fried as is, but can also be frozen and then fried. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2016-67335 A [Patent Document 2] JP 2020-43821 A Summary of the Invention [Problem to be solved by the invention]

[0007] Formed frozen bread dough can be roughly divided into two types: dough that is formed and then frozen before the final fermentation, and dough that is formed and frozen after the final fermentation. Dough that is formed and then frozen before the final fermentation requires thawing and final fermentation for a certain period of time, and takes more than three hours before baking, and also requires a certain level of bread-making technique. Dough that is frozen after forming and final fermentation can be baked simply by thawing or while still frozen, so it takes about 20 minutes to bake, but there are problems such as it being easily damaged during transportation, storage, and thawing, and high logistics costs.

[0008] The manufacturing method described in Patent Document 1 uses bread that is shaped, fermented, heated (baked, deep-fried, etc.), and then frozen. Although it takes about 10 minutes to reheat the bread, there are problems such as significant damage and deterioration of texture during storage and after reheating, and high logistics costs.

[0009] Therefore, the main object of the present invention is to provide a technology using pre-formed frozen bread dough that enables bread to be produced in a short period of time, produces high-quality bread, and reduces logistics costs. [Means for solving the problem]

[0010] In this technology, first, The dough was frozen before the final fermentation. A microwave heating step of heating the shaped frozen bread dough with microwaves; The bread dough that has been subjected to the microwave heating process is Without going through the final fermentation A heating step of baking and / or frying; A method for producing bread, comprising: (Excluding the method of expanding under reduced pressure after microwave heating) to provide. In the bread producing method according to the present technology, the microwave irradiation amount in the microwave heating step can be set to 200 to 750 J / g. The shaped frozen bread dough used in the bread manufacturing method according to the present technology may contain cereal flour, pregelatinized starch and / or a thickener.

[0011] In this technology, next, cereal flour and pregelatinized starch and / or a thickener; Contains After microwave heating Without final fermentation For baking and / or frying, The dough before the final fermentation was frozen. Preformed frozen bread dough (Excluding frozen bread dough that is expanded under reduced pressure after microwave heating) to provide. In the shaped frozen bread dough according to the present technology, the content of the pregelatinized starch can be 1.5 to 10% by mass relative to 100% by mass of the total of the cereal flour and the pregelatinized starch. In addition, in the shaped frozen bread dough according to the present technology, the content of the thickener can be 0.1 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.

[0012] The present technology also includes cereal flours, pregelatinized starch and / or a thickener; Contains After microwave heating Without final fermentation For baking and / or frying, Freeze the dough before the final fermentation. Composition for preformed frozen bread dough (Excluding compositions for frozen molded bread dough to be expanded under reduced pressure after microwave heating) to provide.

[0013] The present technology further provides breads using the shaped frozen bread dough according to the present technology, or the shaped frozen bread dough composition according to the present technology. Effect of the Invention

[0014] According to the present technology, it is possible to provide a bread-making technology using pre-formed frozen bread dough that enables bread to be produced in a short time, produces high-quality bread after production, and reduces logistics costs. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, an embodiment for carrying out the present technology will be described. Note that the embodiment described below shows an example of an embodiment of the present invention, and the scope of the present technology is not to be interpreted narrowly by this.

[0016] <1. Preformed frozen bread dough> The preformed frozen bread dough according to the present technology contains as essential ingredients cereal flour (excluding pregelatinized starch; the same applies below), pregelatinized starch and / or a thickener, and is intended to be baked and / or fried after microwave heating.

[0017] The pre-formed frozen bread dough of this technology can be microwaved without thawing, and then baked and / or fried to produce bread having a quality similar to that of bread produced by thawing and final fermentation of conventional frozen bread dough.

[0018] In addition, when using conventional preformed frozen bread dough, thawing and final fermentation are required, which causes a problem that it takes about four hours to make bread. On the other hand, bread made by baking and / or frying the preformed frozen bread dough according to the present technology after microwave heating can be made in a short time, can prevent damage during storage, and has the characteristic of maintaining a fluffy texture even after a long time has passed since making.

[0019] In other words, by using the pre-formed frozen bread dough according to the present technology, there is no need to carry out the thawing process or the general final fermentation process, so that high-quality bread can be produced in a short amount of time with little deterioration during storage.

[0020] "Final fermentation" is also called "proofing" and refers to the process of fermenting the dough after it is shaped and before it is heated. Final fermentation is an essential process in general bread-making methods to optimize the oven expansion and cooking in the later baking process (heating process), and is performed to expand the dough after shaping to a degree that allows it to exert its oven expansion power when heated. In addition, it is performed in a dedicated fermentation room where humidity (70% or more) and temperature (approximately 27 to 38°C, depending on the type of dough) are controlled to prevent the surface of the dough from drying out and to activate the activity of yeast. Although it varies depending on the type of bread, it is generally expanded to about 2.5 times the dough immediately after shaping. If the final fermentation is insufficient (the dough does not expand enough during the final fermentation), the bread after baking will lack volume, be uneven in shape, cook poorly, and have a heavy, chewy texture. Furthermore, if the final fermentation is excessive (the dough expands too much during the final fermentation), the baked bread will have a poor appearance (such as sagging or wrinkles, or no browning), poor quality of the interior (such as the formation of hollow spaces), and a poor texture (such as dryness).

[0021] In this specification, "without carrying out a general final fermentation step", "without general final fermentation", and "without general final fermentation" all refer to fermenting the dough for a specified time under a specified humidity and temperature in order to bring the shaped dough into a dough expansion state suitable for the subsequent heating step. fermentation This means that the step of causing the reaction to occur is not carried out.

[0022] In addition, in this specification, "without going through a thawing step", "without thawing", and "without thawing" all mean that the dough that has been frozen after shaping is subjected to a subsequent microwave heating step while still in the frozen state.

[0023] (1) Ingredients of preformed frozen bread dough (1-1) Grain flour The flour used in the molded frozen bread dough is not particularly limited, and may be one or more selected from known flours such as weak flour, medium flour, strong flour, whole wheat flour, and durum wheat flour, rye flour, barley flour, rice flour, soy flour (whole or defatted soy flour, soy milk powder), oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour, and starches other than pregelatinized starch (including processed starches). Among these, it is preferable to contain wheat flour (preferably strong flour). In addition, when starches other than pregelatinized starch (including processed starches) are contained, it is preferable to use wheat flour (preferably strong flour) in combination.

[0024] (1-2) Pregelatinized starch The molded frozen bread dough of the present technology can contain pregelatinized starch. The content of pregelatinized starch in the molded frozen bread dough is not particularly limited as long as it does not impair the effects of the present technology, and can be freely set. In the present technology, the content of pregelatinized starch is preferably 1.5 to 10 mass% and more preferably 3.0 to 9.0 mass% based on 100 mass% of the total of the flour and pregelatinized starch.

[0025] Pregelatinized starch has the function of increasing the moisture content in the dough, and the amount of water required to prepare the dough increases. By including pregelatinized starch, the moisture content in the dough increases, and the dough expands due to steam swelling in the microwave heating process and the heating process described below, and the volume of bread increases. In addition, the use of pregelatinized starch can improve the appearance and texture of the bread produced, and prevent the texture from deteriorating during storage.

[0026] However, since alpha-starch has a weak water retention ability, if the content of alpha-starch is too high, the dough may become sticky and the workability during dough preparation may deteriorate. In addition, if the content of alpha-starch is too high, steam swelling may become excessive, and the produced bread (after cooling) may shrink and wrinkle, resulting in a poor appearance. Therefore, in the present technology, it is preferable to set the upper limit of the content of alpha-starch to 10% by mass or less.

[0027] When the content of pregelatinized starch is low, the texture of bread tends to be heavy. Therefore, in the present technology, the content of pregelatinized starch is preferably 1.5% by mass or more.

[0028] The starch (raw material starch) used as the raw material for the above-mentioned pregelatinized starch is not particularly limited as long as it is starch extracted from a plant or a processed starch obtained by subjecting the starch to chemical or physical processing. Examples of the starch include potato starch, potato starch made from mochi seeds (also called glutinous seeds or waxy), tapioca starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, and glutinous rice starch, as well as processed starches obtained by subjecting the above starches to chemical processing. The processed starch may be any type of processed starch, for example, enzyme-treated starch; oxidized starch; acid-treated starch; esterified starch such as starch acetate (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch; processed starch combining multiple processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch; and the like. The molded frozen bread dough of the present technology may contain one or more types of pregelatinized starch obtained by pregelatinizing these raw starches by a conventional method. The pregelatinized starch used in the molded frozen bread dough of the present technology is preferably pregelatinized processed starch, and more preferably pregelatinized cross-linked starch that has been subjected to a cross-linking treatment. By using pregelatinized cross-linked starch, it is possible to further improve the quality of bread produced without undergoing a thawing process and a final fermentation process before heating. More preferably, it is a pregelatinized processed starch having a phosphate crosslink, and pregelatinized etherified phosphate crosslinked starch and / or pregelatinized phosphate crosslinked starch are particularly preferred. The pregelatinized starch can be used in any form, such as a powder or a paste.

[0029] (1-3) Thickener The preformed frozen bread dough produced by this technology can contain a thickener. The thickener works to increase the moisture content of the dough as well as to enhance the moisture retention. The thickener also works to improve the quality of bread after heating, especially the texture (soft and moist). In order to improve the texture of the product after heating, it is necessary for the product to retain a certain amount of moisture. The thickener can also improve the appearance by using it in combination with pregelatinized starch. Furthermore, the thickener can also prevent the deterioration of texture during storage by using it in combination with pregelatinized starch.

[0030] The thickener is preferably at least one selected from the group consisting of hydroxypropylmethylcellulose (hereinafter also referred to as "HPMC"), carboxymethylcellulose (hereinafter also referred to as "CMC") and gums. Examples of gums include xanthan gum, guar gum, tamarind seed gum, gellan gum, gum arabic and tara gum, and among these, xanthan gum and / or guar gum are preferred. That is, the thickener is more preferably at least one selected from the group consisting of HPMC, CMC, xanthan gum and guar gum. The thickener is further preferably HPMC and / or CMC, and particularly preferably HPMC.

[0031] The content of the thickener in the molded frozen bread dough can be freely set as long as it does not impair the effects of the present technology. In particular, the content of the thickener is preferably 0.1 to 2.0 parts by mass, more preferably 0.2 to 1.5 parts by mass, and even more preferably 0.3 to 1.0 parts by mass, per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.

[0032] (1-4) East The preformed frozen bread dough of the present technology can contain yeast in an amount normally used in conventional frozen bread dough. The means for adding yeast can be the same as those used in normal bread-making methods, and include a method of adding yeast directly to the dough formulation, a method of adding yeast after preliminary fermentation, and a method of adding yeast in the form of a fermentation starter such as sourdough or liquid starter. The type of yeast is not particularly limited, and any yeast normally used in bread manufacturing methods can be used, such as fresh yeast (compressed baker's yeast), instant dry yeast, dry yeast, semi-dry yeast (active dry yeast), so-called natural yeast, etc.

[0033] (1-5)Other The molded frozen bread dough of the present technology may contain other ingredients that are generally mixed into dough for bread, in addition to the above-mentioned ingredients, within the scope of the present invention. Examples of such other ingredients include wheat gluten; grain husks such as bran and bean skins and processed products thereof; processed soybean products such as soy protein, soy milk, and soybean pulp (excluding soy flour, which is a grain flour); oils and fats such as vegetable oils and fats, animal oils and fats, processed oils and fats, and powdered oils and fats; eggs such as egg yolks, egg whites, and whole eggs; dairy products such as skim milk powder, casein, cheese, and milk; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; enzyme preparations; leavening agents such as baking powder; emulsifiers, and others, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, and flavors. To prevent shrinkage (wrinkling of the outer skin) during cooling after heating, it is more preferable to use strong flour. When using weak flour or medium-strength flour, it is preferable to add wheat gluten.

[0034] (2) Form of preformed frozen bread dough Generally, frozen bread dough is roughly classified into ball-frozen bread dough, which is obtained by freezing the dough after mixing and before shaping, shaped frozen bread dough, which is obtained by freezing the dough after shaping and before final fermentation, and proofed frozen bread dough, which is obtained by freezing the dough after final fermentation and before heating. The shaped frozen bread dough of this technology is shaped frozen bread dough that is obtained by freezing the dough without final fermentation or without completing the final fermentation.

[0035] (3) Method for manufacturing preformed frozen bread dough The above-mentioned shaped frozen bread dough can be produced by a known bread-making method such as the straight dough method, sponge dough method, fermented dough method, or tangzhong method. For example, various dough ingredients are mixed to prepare a kneaded dough, and, if necessary, steps such as floor time, division and rounding, bench time, and shaping are performed (rounding after division may be considered as shaping), and then the dough is frozen, whereby frozen bread dough can be produced. In the production method of the present technology, it is preferable to freeze the bread dough without final fermentation after shaping, or without completely completing the final fermentation, or to freeze the bread dough without final fermentation after shaping. That is, the production method of the present technology is preferably a production method of shaped frozen bread dough in which the dough is frozen after division and shaping, and is preferably a production method of shaped frozen bread dough in which the dough is frozen without final fermentation after shaping. In the production method of shaped frozen bread dough, bench time may be optionally provided between division and rounding and shaping. In addition, when floor time is provided, the conditions are not particularly limited, but floor time can also be provided under refrigerated conditions. Additionally, under refrigerated conditions, floor time can be longer than 3 hours, and can be longer than 10 hours.

[0036] The freezing conditions for bread dough may be appropriately adjusted depending on the type and size of the dough, and are not particularly limited, but the freezing temperature is preferably -20°C or lower, more preferably -30°C or lower, and quick freezing is preferable. The freezing storage conditions for frozen bread dough after freezing may be appropriately adjusted depending on the type and size of the dough, and are not particularly limited, but the freezing storage temperature is preferably -18°C or lower, more preferably -20°C or lower.

[0037] <2. Manufacturing method of bread> The method for producing bread according to the present technology includes a microwave heating step and a heating step of baking and / or frying using shaped frozen bread dough. The method for producing bread according to the present technology is a method for carrying out a microwave heating step and a heating step of baking and / or frying using shaped frozen bread dough without carrying out a thawing step or a general final fermentation step, and is a method for producing bread of a quality close to that of bread produced by final fermentation of conventional frozen bread dough.

[0038] In addition, the shaped frozen bread dough used in the bread manufacturing method of the present technology can be any general shaped frozen bread dough as long as it is made by freezing dough before the final fermentation, but it is more preferable to use the shaped frozen bread dough of the present technology described above.

[0039] In the bread manufacturing method according to the present technology, the microwave irradiation amount in the microwave heating step is not particularly limited as long as it does not impair the effect of the present technology, but in the present technology, it is preferably 200 to 750 J / g, more preferably 300 to 600 J / g, and even more preferably 350 to 500 J / g. By performing microwave heating within this condition range, it is possible to improve the appearance and texture of the produced bread and prevent the deterioration of the texture during storage. In the present technology, "J / g" is the microwave irradiation amount per molded frozen bread dough including ingredients and the like.

[0040] In the method for producing bread according to the present technology, the heating step includes baking and / or frying, preferably frying. The conditions for baking and / or frying can be freely set according to the type of bread to be produced, as long as they do not impair the effects of the present technology.

[0041] <3. Bread> The bread according to the present technology is a bread manufactured using the above-mentioned molded frozen bread dough or the molded frozen bread dough composition according to the present technology. The type of bread according to the present technology is not particularly limited, and can be applied to all kinds of bread. For example, yeast donuts; donuts containing fillings such as curry bread and side dish donuts; breads containing fillings such as jam bread, cream bread, and bean paste bread; breads covered with another dough such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; breads coated with chocolate, etc.; side dish breads; hard breads such as French bread; meal breads such as mountain-shaped bread, square bread, pizza, and focaccia; breads with a lean composition such as soft French bread, breads molded into special shapes such as butter rolls and cornets; breads formed into a layer structure with fats and oils such as margarine and fillings such as croissants and Danish pastries, etc., can be applied to various types of breads.

[0042] <4. Composition for frozen bread dough> The composition for shaped frozen bread dough according to the present technology is a composition used for the above-mentioned shaped frozen bread dough. The essential components of the composition are cereal flours (excluding pregelatinized starch), and pregelatinized starch and / or a thickener. In addition, the composition according to the present technology can also contain ingredients that can be used in general bakery products. Details of the cereal flours, pregelatinized starch, leavening agents, and ingredients that can be used in general bakery products are the same as those explained in the above section on shaped frozen bread dough, so explanations here will be omitted.

[0043] The shaped composition for frozen bread dough of the present technology can be distributed as a mix for frozen bread dough obtained by mixing the above-mentioned components. In addition, the shaped composition for frozen bread dough of the present technology is preferably in a powder form. EXAMPLES

[0044] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the present invention is not limited to the following examples.

[0045] Some of the raw materials used in this example are listed below. Strong flour: Buruchiale (Showa Sangyo Co., Ltd.) CMC: Sunrose F (Nippon Paper Industries Co., Ltd.) HPMC: Methocel F50 (Unitech Foods Co., Ltd.)

[0046] <Experimental Example 1> In Experimental Example 1, the manufacturing process for making bread using preformed frozen bread dough was examined.

[0047] 1. Manufacturing preformed frozen bread dough The ingredients other than margarine in the composition shown in Table 1 below were placed in a mixer bowl, mixed at low speed for 4 minutes and at medium speed for 8 minutes, then margarine was added and mixed at low speed for 3 minutes and at medium speed for 7 minutes to prepare a kneaded dough. The dough was kneaded at 20°C. The mixture was left to stand at room temperature for 10 minutes, divided into 50g portions and rested at room temperature for 15 minutes, and then filled with 25g of curry filling and attached with 3g of bread crumbs to prepare a molded bread dough. The prepared molded bread dough was quickly frozen at -35°C for 40 minutes to produce a molded frozen bread dough. The obtained molded frozen bread dough was stored in a freezer at -20°C for 4 weeks.

[0048] 2. Bread manufacturing [Reference example 1] The molded frozen bread dough produced and stored as described above was thawed at 25℃ for 3 hours, and then subjected to final fermentation at 36℃ and 80% humidity for 60 minutes. The dough after final fermentation was fried at 180℃ for 6 minutes (3 minutes, 3 minutes inversion) to produce curry donuts (bread).

[0049] [Examples 1 and 2] The molded frozen bread dough produced and stored as described above was heated in a 600W microwave oven for 50 seconds per piece while still frozen (microwave irradiation amount per bread weight including filling: 385J / g). After microwave heating, the dough was deep fried at 180℃ for 6 minutes (3 minutes, 3 minutes inversion) to produce curry donuts (bread).

[0050] [Comparative Example 1] The formed frozen bread dough produced and stored as described above was fried in oil at 180°C for 12 minutes (6 minutes, inverted for 6 minutes) while still frozen to produce curry donuts (bread).

[0051] 3. Evaluation The breads obtained were evaluated according to the following criteria for appearance, texture after 10 minutes of frying, and texture after 5 hours of storage in a display unit (set at 70°C). Each evaluation was based on the average score given by a panel of 10 experts.

[0052] [exterior] 5: No damage or blisters, very good condition 4: Almost no crushing or blisters, in good condition 3: There is some crushing and blisters, and the shape is slightly inferior. 2: Crushed, blistered, poor shape 1: Many dents and blisters, poor shape

[0053] [Texture] 5: Cooks well and has a very fluffy texture 4: Cooks well and has a soft texture 3: Cooks well and has a slightly fluffy texture 2: The food is not cooked thoroughly, lacks a fluffy texture, and feels a bit heavy. 1: The food is not cooked properly, has no fluffy texture, and feels very heavy.

[0054] 4.Results The results are shown in Table 1. In the tables below, the unit of blend amount of each component is, in principle, "parts by mass," and the total of cereal flour and pregelatinized starch is 100 parts by mass (the same applies below).

[0055] [Table 1]

[0056] As shown in the results of Table 1 above, the breads of Examples 1 and 2 that were subjected to microwave heating had an appearance and texture equivalent to or better than that of Reference Example 1 that was subjected to thawing and final fermentation, even though they were not subjected to thawing or general final fermentation. This result shows that by heating the shaped frozen bread dough with microwaves and then frying it with oil, breads of equal or better quality can be obtained as breads produced by thawing and final fermentation, even without thawing or general final fermentation.

[0057] On the other hand, in Comparative Example 1, in which frying was performed without microwave heating, the frying time required was twice as long as in Examples 1 and 2. Furthermore, the bread in Comparative Example 1 was crushed and blistered, had a poor appearance, and was inferior in texture to Examples 1 and 2 both 10 minutes after frying and 5 hours after storage on a display unit.

[0058] Furthermore, the breads of Example 2 using pregelatinized starch, which were not thawed or subjected to a general final fermentation, had a better texture after 5 hours of storage in the display than the texture of the breads of Comparative Example 1 after 5 hours of storage in the display, and also better texture than the texture of Reference Example 1 after 5 hours of storage in the display, which was thawed and subjected to a final fermentation. This result shows that by heating the shaped frozen bread dough using pregelatinized starch with microwaves and then heating it with oil, it is possible to obtain breads of better quality than breads produced by thawing and final fermentation, even without thawing and a general final fermentation.

[0059] <Experimental Example 2> In Experimental Example 2, the differences in each evaluation due to differences in the dough composition were examined.

[0060] 1. Manufacturing preformed frozen bread dough Using the ingredients shown in Table 2 below, shaped frozen bread dough was produced in the same manner as in Experimental Example 1. The shaped frozen bread dough obtained was stored in a freezer at -20°C for 4 weeks.

[0061] 2. Bread manufacturing [Examples 1 to 10] Curry donuts (breads) were produced in the same manner as in Experimental Example 1 using the shaped frozen bread dough produced and stored as described above.

[0062] 3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing on a display unit for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1 above.

[0063] 4.Results The results are shown in Table 2.

[0064] [Table 2]

[0065] As shown by the results in Table 2 above, it was found that Examples 2 to 10, which used pregelatinized starch and / or a thickener, had a higher texture evaluation and were able to prevent deterioration of texture during storage compared to Example 1, which did not use pregelatinized starch or a thickener. It was also found that the combined use of pregelatinized starch and a thickener more reliably prevented deterioration of texture during storage (Example 3).

[0066] <Experimental Example 3> In Experimental Example 3, the differences in each evaluation due to differences in fermentation conditions when producing preformed frozen bread dough were examined.

[0067] 1. Manufacturing preformed frozen bread dough Using the same ingredients as in Example 2, molded frozen bread dough was produced in the same manner as in Experimental Example 1 except for the floor time conditions. The floor time conditions for each example are shown in Table 3. The molded frozen bread dough obtained was stored in a freezer at -20°C for 4 weeks.

[0068] 2. Bread manufacturing [Examples 2, 11 to 13] Curry donuts (breads) were produced in the same manner as in Experimental Example 1 using the shaped frozen bread dough produced and stored as described above.

[0069] 3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing on a display unit for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1 above.

[0070] 4.Results The results are shown in Table 3.

[0071] [Table 3]

[0072] As shown by the results in Table 3 above, it was found that Examples 12 and 13, which had a floor time of 10 hours or 24 hours at 5° C., were able to reliably prevent deterioration in texture during storage compared to Examples 2 and 11, which had a floor time of 10 minutes or 3 hours at room temperature. This result shows that the effect of preventing deterioration in texture during storage is improved by producing shaped frozen bread dough by fermenting it for a long period of time under refrigerated conditions.

[0073] <Experimental Example 4> In Experimental Example 4, the differences in each evaluation due to differences in the conditions of the microwave heating process were examined.

[0074] 1. Manufacturing preformed frozen bread dough Using the same ingredients as in Example 2, shaped frozen bread dough was produced in the same manner as in Experimental Example 1. The shaped frozen bread dough was stored in a freezer at -20°C for 4 weeks.

[0075] 2. Bread manufacturing [Examples 14 to 19] Using the molded frozen bread dough produced and stored as described above, curry donuts (breads) were produced in the same manner as in Experimental Example 1, except for the microwave heating conditions. The microwave heating conditions for each example are shown in Table 4.

[0076] 3. Evaluation The appearance of the obtained breads, the texture after frying for 10 minutes, and the texture after storing on a display unit for 5 hours were evaluated according to the same evaluation criteria as in Experimental Example 1 above.

[0077] 4.Results The results are shown in Table 4.

[0078] [Table 4]

[0079] As shown in the results of Table 4 above, all of Examples 14 to 19 had no problems with both appearance and texture, but Examples 15 to 18, which had a calorific value in the range of 300 to 600 J / g, were superior in both appearance and texture to Examples 14 and 19, which had a calorific value outside the range of 300 to 600 J / g. Furthermore, Examples 16 and 17, which had a calorific value in the range of 350 to 500 J / g, more reliably prevented deterioration in texture during storage.

[0080] <Experimental Example 5> Experimental Example 5 shows a production example in which baking is performed in the heating step in the bread production method according to the present technology.

[0081] 1. Manufacturing preformed frozen bread dough The ingredients other than margarine in the composition shown in Table 5 below were placed in a mixer bowl and mixed at low speed for 4 minutes and at medium speed for 8 minutes, then margarine was added and mixed at low speed for 3 minutes and at medium speed for 7 minutes to prepare a kneaded dough. The dough was kneaded at 20°C. The dough was left to stand for 10 minutes at room temperature, divided into 50g portions, rested for 10 minutes at room temperature, and rolled again to prepare a molded bread dough. The prepared molded bread dough was quickly frozen at -35°C for 40 minutes to produce a molded frozen bread dough. The obtained molded frozen bread dough was stored in a freezer at -20°C for 4 weeks.

[0082] 2. Bread manufacturing [Example 20] The molded frozen bread dough produced and stored as described above was heated in a 600W microwave oven for 40 seconds per piece while still frozen (microwave irradiation amount per bread weight: 480J / g). The dough after microwave heating was baked at 200℃ for 12 minutes to produce buns (bread).

[0083] [Comparative Example 2] The formed frozen bread dough produced and stored as described above was baked in a frozen state at 200°C for 25 minutes to produce buns (bread).

[0084] 3. Evaluation The appearance of the obtained breads, the texture 10 minutes after baking, and the texture after 5 hours of storage on the display were evaluated according to the same evaluation criteria as in Experimental Example 1 above.

[0085] 4.Results The results are shown in Table 5.

[0086] [Table 5]

[0087] As shown by the results in Table 5 above, when the bread manufacturing method according to the present technology was used, the bread manufactured had good appearance and texture, even when the bread was baked in the heating step.

[0088] On the other hand, in Comparative Example 2, where baking was performed without microwave heating, the baking time required was more than twice as long as in Example 20. Furthermore, the breads in Comparative Example 2 were crushed and blistered, had a poor appearance, and had an inferior texture 10 minutes after baking and after 5 hours of storage on the display, both of which were inferior to those of Example 20.

Claims

1. A method for producing a bread product, comprising: a microwave heating step for heating a molded frozen bread dough obtained by freezing dough before final fermentation; A heating step of baking and / or frying the bread dough that has been subjected to the microwave heating step without the final fermentation step; A method for producing bread (excluding a method in which bread is left rising under reduced pressure after microwave heating), comprising the steps of:

2. The method for producing bread according to claim 1, wherein the microwave irradiation amount in the microwave heating step is 200 to 750 J / g (excluding the method in which the bread is expanded under reduced pressure after microwave heating).

3. 3. The method for producing bread according to claim 1 or 2 (excluding the method of expanding under reduced pressure after microwave heating), wherein the shaped frozen bread dough contains cereal flour, pregelatinized starch and / or a thickener.

4. Grain flour and pregelatinized starch and / or a thickener; Contains A molded frozen bread dough obtained by freezing the dough before the final fermentation, for baking and / or frying without going through a final fermentation step after microwave heating (excluding frozen bread dough for expanding under reduced pressure after microwave heating).

5. The shaped frozen bread dough according to claim 4 (excluding frozen bread dough for expanding under reduced pressure after microwave heating), wherein the content of the pregelatinized starch is 1.5 to 10 mass% in a total of 100 mass% of the cereal flour and the pregelatinized starch.

6. The shaped frozen bread dough according to claim 4 or 5 (excluding frozen bread dough for expanding under reduced pressure after microwave heating), wherein the content of the thickener is 0.1 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.

7. Grain flour and pregelatinized starch and / or a thickener; Contains A composition for shaped frozen bread dough, which freezes the dough before final fermentation so that the dough can be baked and / or fried without going through a step of final fermentation or expansion under reduced pressure after microwave heating (excluding compositions for shaped frozen bread dough for expansion under reduced pressure after microwave heating).

8. Breads using the shaped frozen bread dough described in any one of claims 4 to 6 (excluding frozen bread dough for expansion under reduced pressure after microwave heating) or the shaped frozen bread dough composition described in claim 7 (excluding the shaped frozen bread dough composition for expansion under reduced pressure after microwave heating).

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