JPH0789834B2 - Manufacturing method of semi-baked bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application)
The present invention relates to a method for producing semi-baked bread, which allows freshly baked bread to be obtained.

(Prior Art) After baking, breads deteriorate in flavor and texture over time. For this reason, in the United States, without baking the bread completely, it is white-baked with no brown color (semi-baked),
A method has been proposed and used in which freshly baked hot bread is tasted by baking it in a household oven or the like until it is browned before serving.

In Japan, for example, Japanese Examined Patent Publication No. Sho 38-6554 puts dough in a kiln to prevent the outer skin from being burnt by about 13
A method of making a half-baked bread is disclosed which comprises baking at a low temperature of 5 ° C to 150 ° C for about 10 to 15 minutes.

Further, in JP-A-51-15650 or JP-A-59-71640, the dough put in a bread kiln is put out of the kiln while being in a semi-baked state, that is, while the surface of the bread is still white. The process is referred to as primary baking), and a method of packaging as needed, storing and circulating in frozen or refrigerated is disclosed.
When eating this semi-baked bread, it may be baked again in an oven or the like (hereinafter, this step is referred to as secondary baking).

In addition, in semi-baked bread (Brown Serve), the shortening is made larger than usual in order to make the bread's sudachi after secondary baking fine, and eggs are added to prevent shrinkage after baking, Is known to be young.

(Problems to be Solved by the Invention) However, these conventional techniques have the following insufficient points.

That is, the semi-baked breads (Brown Serve) disclosed in JP-B-38-6554, JP-A-51-15650, and JP-A-59-71640 have many wrinkles on the surface and also have a gloss. There is a problem that it does not exist.

In addition, the secondary baking resulted in thinning, no volume, a crunchy texture, and poor bread flavor.
Even if adjustment is made with bread raw materials such as shortening and eggs in order to solve these drawbacks, there is a problem that workability is inferior and the texture is elastic.

Further, conventionally, a method has been proposed in which a steaming step is provided as a pre-step of the firing step to make the temperature and the dry state of the outer phase and the inside uniform (Japanese Patent Laid-Open No. 53-52644). The effect on is not recognized. In addition, a method has been proposed in which a steaming step is provided at the beginning of the baking step to impart gloss to the surface of bread or the like (Japanese Patent Laid-Open No. 55-156545), but the steaming step must be performed in an overheated state. It cannot be applied to semi-baked bread.

It is an object of the present invention to solve the above-mentioned problems such as wrinkling, lack of gloss, lack of volume, strong elasticity, and dry texture.

(Means for Solving Problems) That is, the method for producing a semi-baked bread of the present invention is characterized in that the shaped dough is semi-baked and then steamed.

In addition, it is desirable to apply whole egg or egg white to the surface of the bread dough after shaping before semi-baking.

The semi-baked bread in the present invention means sweet rolls, coffee cakes, Danish pastries (American type), sweet buns, (coffee rolls, dinner rolls, raisin buns, chocolate rolls, butter french rolls, snack rolls, raisin buns. , Etc.), baking pan (cheese swool, mayo roll,
Pizza bread), croissants, butter rolls, brioches, hamburger buns, raisins rolls, kaiser rolls, and semi-baked yeast-containing dough such as coupe. The semi-baked bread is shaped into various shapes such as one loaf type, twist type, double roll type, roll type, heart type, parker house type, and cloth type.

Next, the manufacturing process of the semi-baked bread of the present invention is as follows.

That is, flour, yeast, sugar, salt, shortening, skimmed milk powder as other auxiliary materials, yeast food, emulsifier, raisins, corn, butter, margarine,
Eggs, rye flour, expanding agents, etc. are used as needed. In particular, by adding an appropriate amount of the expanding agent, the volume of the bread after the secondary baking can be further increased. As the leavening agent, sodium hydrogen carbonate, ammonium carbonate alone or appropriately mixed with gluconodeltalactone, alum, sodium acid pyrophosphate, tartaric acid, sodium phosphate, ammonium chloride, fumaric acid, sodium hydrogen tartrate, starch, etc. A known expanding agent such as one may be used. Further, the addition amount, relative to 100 parts by weight of flour,
0.5 to 3 parts by weight. These raw materials and water are kneaded with a mixer such as a vertical mixer to obtain bread dough.
The amount of water added at this time is similar to that of a general brown serve, and is preferably 1 to 3% less than in the case of a normal bread making method. Thereafter, each process from fermentation, division, benching, shaping to semi-baking is carried out by an ordinary bread-making method (a known method such as a middle seed method, a straight method, a middle noodle method, a liquid seed method).

More specifically, after shaping the bread dough at a temperature of 35 to 40 ° C,
Take a proofer for 30 to 70 minutes at a humidity of 80 to 90%.

Next, the dough that has been proofed is primarily baked in an oven at 130 to 220 ° C. for 2 to 30 minutes until it is in a semi-baked state. After this primary firing, steaming treatment is performed. The steaming may be performed at a time when the temperature of the bread dough product is high immediately after the half-baking, or may be after natural cooling or forced cooling.

Here, the steaming treatment means a treatment in which steam is applied for 0.5 to 5 minutes, preferably 1 to 3 minutes using a continuous or batch type steamer or the like. If the steaming time is less than 0.5 minutes, the effect of the present invention is insufficient, and if it exceeds 5 minutes, the effect is not increased, and the semi-baked dough is rather weakened.

It should be noted that bread dough having a large amount of fat and oil, such as croissant, is sticky when steamed for a long time, so it is desirable to finish the steaming treatment in a short time.

By applying this steaming treatment, the surface of the semi-baked bread is glossy and the volume is increased, thus increasing the commercial value. Furthermore, the bread that has been secondarily baked has a soft texture, is moist, and has a glossy surface.

As described in JP-A-54-26346, even if an appropriate amount of water is added to the outer skin of the bread after the half-baking, the bread that has been secondarily baked has a noticeably glossy outer skin and a soft and moist texture. The above-mentioned effect is obtained only by the configuration of the invention of the present application.

Further, conventionally, breads, confectionery, etc., in order to impart a surface gloss, before baking type, that is, before roasting, on the surface of the breads, confectionery, egg yolk, casein-based polish, It is known to apply water, polymeric mucilages (CMC, starch, dextrin, natural gum, etc.), sugar water and the like.

In the present invention, as an embodiment, by applying whole egg or egg white before semi-baking, firm shape retention is imparted to the shaped bread dough after primary baking, and gloss is further imparted to the epidermis. This makes the secondary fired product glossy. Therefore, it is not necessary to apply a known polishing agent before further secondary firing.

In addition, when egg yolk is applied, coloring of the outer skin progresses rapidly during the secondary baking, and it becomes difficult to know an appropriate secondary baking state.

For application of whole egg or egg white, means such as brushing, spraying or dipping can be used.

After the steaming step, it is cooled to obtain a semi-baked bread. The semi-baked bread can be stored or distributed by refrigerating or freezing after packaging.

When eating this, the temperature of the semi-baked bread is returned to near normal temperature and baked in an oven at 180 to 210 ° C for 5 to 15 minutes, so that the freshly baked bread can be served on a table or the like.

In addition, it is desirable that the dough has a small amount of water so that the dough has a firm texture. Further, as a method for producing the dough, a known method such as a middle seed method, a straight method, a liquid seed method, and an old noodle method can be used.

(Operation of the Invention) According to the present invention, the steaming treatment is performed after the primary firing,
The obtained semi-baked bread (Brown Serve) has a large volume, has a glossy surface, and has tension. Further, when this brown serve is secondarily baked, like the brown serve in a semi-baked state, a volume is produced and the surface has gloss and tension, resulting in a moist and soft texture.

Example 1 An example of the present invention will be described below.

First, bread dough for butter roll is obtained with the following composition.

Wheat flour (product name “Eagle” manufactured by Nippon Flour Mills Co., Ltd.) 100
Parts by weight yeast 2 parts by weight salt 2 parts by weight sugar 9 parts by weight skim milk powder 5 parts by weight yeast food 0.1 parts by weight margarine 10 parts by weight expander 1 part by weight water 58 parts by weight That is, with the above composition, a vertical mixer, low speed 2 minutes,
After kneading at high speed for 3 minutes, add margarine and then at low speed 1
Minute, 5 minutes at high speed.

Then, the fermentation was carried out for 60 minutes in a fermentation room at a temperature of 28 ° C and a humidity of 75%, and after degassing, the fermentation was continued for another 30 minutes. This one
It was divided into 40g pieces, rounded, shaped, and placed on an iron plate.
The egg white is applied to the surface of the shaped dough by a brush. Then, bake in an oven at 190 ° C for 5 minutes, half-baked, then naturally cool and steam in a steamer at 93 ° C for 90 minutes.
It was put for a second and steamed to obtain a semi-baked bread of the present invention.

On the other hand, as Comparative Example 1, as in Example 1, kneading,
Divide the fermented bread dough into 40g pieces, round them, shape them, put them on an iron plate, and after half-baking at 190 ° C for 5 minutes,
It was allowed to cool naturally and sprayed with water.

After the semi-baked bread of Example 1 that had been subjected to the above-mentioned steaming treatment and the semi-baked bread of Comparative Example 1 that had not been subjected to the steaming treatment and had been sprayed with water, each was packaged and stored in a refrigerator at 5 ° C. for 2 days, Remove this from the refrigerator, return to room temperature,
It was baked in an oven at 200 ° C for 5 minutes.

Each brown serve roll and butter roll after the secondary firing were evaluated.

The gloss was visually evaluated by relative evaluation with respect to a maximum score of 5.

* Specific volume = Brown serve roll volume (by rapeseed replacement method) cm ³ / Brown serve roll weight g According to the above comparative evaluation, the semi-baked butter roll and the butter roll after the secondary baking obtained in Example 1 of the present invention are superior in surface gloss and volume increase as compared with the conventional ones. Became clear. The semi-baked butter roll of the present invention was excellent in shape retention.

(Example 2) Next, bread dough for croissant is obtained with the following composition.

Flour (Nippon Flour Milling Co., Ltd., trade name "Quin") 100 parts by weight Yeast 3 parts by weight Salt 2 parts by weight Sugar 10 parts by weight Whole egg 5 parts by weight Skim milk powder 3 parts by weight Water 55 parts by weight Shortening 5 parts by weight Roll-in butter 22 parts by weight That is, the above raw materials except roll-in butter were kneaded using a vertical mixer for 2 minutes at low speed and 8 minutes at medium speed. The kneaded dough was put in a bread box and fermented for 40 minutes in a fermentation chamber at 27 ° C. Then, after degassing, rounding, and cooling, the roll-in butter was wrapped, put in a refrigerator and allowed to stand overnight. The dough that had been aged overnight was further folded and rolled to a thickness of 2.4 mm, which was cut into isosceles triangles and shaped. After arranging the shaped croissant dough on the top plate,
A proof was taken at 30 ° C and a humidity of 75%. Further, it was semi-baked for 20 minutes in an oven at 140 ° C. Then, this semi-baked croissant was naturally cooled and then placed in a steamer at 90 ° C. for 60 seconds for steaming treatment.

On the other hand, as Comparative Example 2, a semi-baked croissant according to the conventional method was obtained in the same manner as in Example 2 except that the steaming treatment was not performed.

Both were stored in a refrigerator at 5 ° C for 5 days, and then secondarily baked in an oven at 200 ° C for 7 minutes to obtain a croissant.

Also in the above comparative evaluation, the croissant obtained after the semi-baking and the secondary baking obtained in Example 2 of the present invention is superior to the conventional one in terms of surface gloss, volume increase, and texture. It was revealed.

(Effects of the Invention) As described above, according to the present invention, since the bread dough after shaping is semi-baked and then steamed, the brown serve after the primary baking has a glossy surface and a large volume. It becomes tense. Further, in order to eat this, the one that has been subjected to secondary firing is similarly glossy, and further, it has an effect that the texture is soft and the volume appears.

Further, by applying whole egg or egg white to the surface of the dough after shaping before semi-baking, it is possible to improve the shape retention of the semi-baked bread and further improve the gloss of the surface. .

Claims (2)

[Claims] 1. A method for producing a semi-baked bread, characterized in that the shaped dough is semi-baked and then steamed. 2. The method for producing a semi-baked bread according to claim 1, wherein whole eggs or egg whites are applied to the surface of the dough after shaping before the semi-baking.