JPS63304940A - Production of semi-baked bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention provides a method for producing
This invention relates to a method for producing semi-baked bread that yields freshly baked bread.

(Prior Art) After bread is baked, its flavor and texture deteriorate over time. For this reason, in the United States, bread is not baked completely, but instead baked to a white color (half-baked).
A method has been proposed and used in which bread is baked in a home oven until golden brown before being served, allowing the bread to be enjoyed as warm and freshly baked.

In Japan, for example, in Japanese Patent Publication No. 38-6554, bread dough is placed in a baking oven and baked at a low temperature of about 135 to 150"C for about 10 to 1
A method for producing half-baked bread is disclosed, which is characterized by baking for 5 minutes.

Furthermore, JP-A-51-15650 or JP-A-59
No. 71640 states that the dough placed in the bread oven is taken out of the oven in a semi-baked state, that is, while the surface of the bread is still white (hereinafter, this process is referred to as primary baking), and if necessary, it is packaged. Methods for freezing or refrigerated storage and distribution are indicated.

In addition, when you want to eat this half-baked bread, you can bake it again in an oven or the like (hereinafter, this process will be referred to as secondary baking).

In addition, for semi-baked bread (brown serve), in order to make the crumbs of the bread finer after the secondary baking, the amount of shortening used is larger than usual, and in order to prevent shrinkage after baking, eggs are added or It is known to focus on

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

Namely, Japanese Patent Publication No. 38-6554, Japanese Patent Publication No. 51-15
The semi-baked bread (brown serve) disclosed in No. 650 and JP-A-59-71640 has problems in that it has many wrinkles on its surface and lacks luster.

Furthermore, when the bread was baked for a second time, it became thinner, the volume was increased, the texture was dull, and the bread flavor was inferior.

Even if bread ingredients such as shortening and eggs were used to overcome these drawbacks, there were problems such as poor workability and a chewy texture.

Conventionally, a method has been proposed in which a steaming step is provided before the firing step to uniformize the temperature and drying state of the outer phase and the inner layer (Japanese Patent Application Laid-Open No. 53-52644). No effect was observed on In addition, a method has been proposed in which a steaming process is provided at the beginning of the baking process to impart gloss to the surface of bread, etc. (Japanese Patent Laid-Open No. 55-1565
No. 45), the steaming process requires overheating and cannot be applied to semi-baked bread.

The purpose of this invention is to solve the above-mentioned problems such as the occurrence of wrinkles, lack of luster, lack of volume, strong elasticity, and dry texture.

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

Further, it is desirable to apply whole egg or egg white to the surface of the shaped bread dough before semi-baking.

In the present invention, semi-baked breads include sweet rolls, coffee cakes, Danish base I. Lee (American type), sweet buns, (coffee rolls, dinner rolls, raisin buns, chocolate rolls, butter French rolls, snack rolls, Semi-baked yeast-containing dough such as raisin buns (raisin buns), baked tones (cheese suuur, mayo rolls, pizza bread, etc.), croissants, butter rolls, brioche, hamburger buns, raisin rolls, Kaiser rolls, coupes, etc. In addition, this semi-baked bread is a one-loaf type,
It is shaped into various shapes such as twist, double roll, roll, heart, Barkerhouse, and cross shapes.

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

That is, flour, yeast, sugar, salt, shortening, and other auxiliary materials such as skim milk powder, yeast food, emulsifier, raisins, corn, butter, margarine, eggs, rye flour, and leavening agents are used as necessary. In particular, by incorporating an appropriate amount of an expanding agent, the volume of the bread after secondary baking can be further increased. As the swelling agent, sodium hydrogen carbonate and ammonium carbonate may be used alone or in combination with glucono delta lactone, alum, sodium acid pyrophosphate, tartaric acid, sodium phosphate, ammonium chloride, fumaric acid, sodium hydrogen tartrate, starch, etc. Any known leavening agent may be used, and the amount added should be 100 parts by weight of wheat flour.
It is 0.5 to 3 parts by weight. Bread dough is obtained by kneading these raw materials and water using a mixer such as a vertical mixer.

The amount of water added at this time is the same as for general brown serve, and should be about 1 to 3% less than in the case of normal bread making. The process is carried out by a normal bread making method (known methods such as a medium dough method, a straight method, a medium noodle method, and a liquid dough method).

More specifically (after shaping, heat the dough to a temperature of 35 to 4
Test for 30 to 70 minutes at 0°C and humidity of 80 to 90%.

Next, the bread dough from which the proof has been removed is primarily baked in an oven at 130 to 220°C for 2 to 30 minutes until half-baked. After this second baking, the steaming process may be carried out immediately after half-baking when the temperature of the bread dough is high, or after natural cooling or forced cooling.

Here, the steaming process refers to a process in which steam is applied for 0.5 to 5 minutes, preferably 1 to 3 minutes, using a continuous or batch type steamer, and the steam is applied for 0.5 minutes. If it is less than 5 minutes, the effect of the present invention will be insufficient, and if it exceeds 5 minutes, no increase in the effect will be seen, and on the contrary, the semi-baked dough will become soft.

Note that bread dough with a high fat content, such as croissants, becomes sticky if steamed for a long time, so it is desirable to complete the steaming process in a short period of time.

By applying this steaming treatment, the skin of the semi-baked bread becomes glossy and the volume increases, thereby increasing the product value. Furthermore, the bread that is second-baked has a soft, moist texture, and a glossy surface.

Furthermore, as disclosed in JP-A No. 54-26346, even if an appropriate amount of moisture is added to the outer layer of the bread after half-baking, the second-baking bread will not have a noticeable shine on the outer layer or a soft and moist texture. However, the above effect can only be obtained by the configuration of the present invention.

Conventionally, in order to give breads and confectioneries a glossy surface, before-baking type products have been used, that is, before roasting, egg yolk, casein-based polishing agents, etc. It is known to apply water, polymeric mucilage (CMC1 starch, dextrin, natural gum, etc.), sugar water, etc.

In an embodiment of the present invention, by applying whole egg or egg white before semi-baking, the shaped bread dough after second baking is given firm shape retention and furthermore, the skin is made glossy. This gives the secondary fired product a glossy appearance. Therefore, there is no need to further apply a known release agent before secondary firing.

Note that if egg yolk is applied, the coloring of the outer skin will progress rapidly during secondary baking, making it difficult to determine the appropriate secondary baking condition.

The whole egg or egg white can be applied by means such as brushing, spraying, dipping, etc.

After the steaming process, it is cooled to obtain semi-baked bread.

After packaging, semi-baked bread can be stored and distributed by being refrigerated or frozen.

When eating this, the temperature of the semi-baked bread is brought back to near room temperature, and the bread is baked for 5 to 15 minutes at 180 to 210° C., so that freshly baked bread can be served at the table.

In addition, it is desirable to make the dough stiff by adding less water, and the dough is manufactured using known methods such as the medium dough method, straight method, liquid dough method, and aged noodles method. Is possible.

(Action of the invention) According to the invention, after the second firing, the steaming treatment is performed,
The resulting semi-baked bread (brown serve) has a large volume, a glossy surface, and a firm texture. In addition, when this brown serve is fired for a second time, it becomes voluminous, just like half-baked brown serve.
The surface will be glossy and firm, and the texture will be moist and soft.

(Example 1) The present invention will be explained in detail below.

First, bread dough for butter rolls is obtained using the following formulation.

100 parts by weight of wheat flour (trade name: "Eagle" manufactured by Nippon Flour) 2 parts by weight of salt
2 parts by weight sugar
9 parts by weight skimmed milk powder
5 parts by weight yeast food
0.1 parts by weight margarine 10g
! Expanding agent L: 58 parts by weight, that is, the above formulation was kneaded in a vertical mixer at low speed for 2 minutes and high speed for 3 minutes, then margarine was added, and further kneaded at low speed for 1 minute and high speed for 5 minutes. .

Thereafter, it was fermented for 60 minutes in a fermentation chamber at a temperature of 28° C. and a humidity of 75%, and after degassing, it was further fermented for 30 minutes. Divide this into 40g pieces, round them, shape them, and place them on a griddle. Apply egg white to the surface of the shaped bread dough using a brush. Then, bake it in an open oven at 190℃ for 5 minutes. After half-baking, let it cool naturally to 93°C.
The bread was placed in a steamer for 90 seconds and subjected to steaming treatment to obtain the semi-baked bread of the present invention.

On the other hand, as Comparative Example 1, kneading,
Divide the fermented bread dough into 40g pieces, round them,
The pieces were shaped, arranged on an iron plate, half-baked at 190''C for 5 minutes, allowed to cool naturally, and sprayed with water.

The semi-baked bread of Example 1 which was subjected to the above steaming treatment and the semi-baked bread of Comparative Example 1 which was not subjected to the steaming treatment and sprayed with water were each packaged and stored in a refrigerator at 5 ° C. for 2 days. Take these out of the refrigerator, bring them to room temperature, and
It was baked in an oven at 200'C for 5 minutes.

Each brown serve roll and butter roll after secondary baking were evaluated.

Brown Saburo Roll> The gloss was evaluated visually and relative to the 5 drip point.

Volume of this pillow = Brown Saab roll body 81 (by Nanane substitution method) - / Brown Saab roll heavy JLg butter roll> Through the above comparative evaluation, the semi-baked butter roll obtained according to Example 1 of the present invention and It became clear that the butter rolls after secondary baking had a higher surface thickness and increased volume compared to conventional ones. Moreover, the semi-baked butter roll of the present invention had excellent shape retention.

(Example 2) Next, bread dough for croissant was obtained using the following formulation.

100 parts by weight of wheat flour (Nippon Seifun ■, product name "Fin") Yeast 3 parts by weight Salt
2 parts by weight sugar
10 parts by weight whole egg
5 parts by weight skimmed milk powder
3 parts by weight Water 55 parts by weight Shortening 5 parts by weight Roll in butter 22m! In other words, the above raw materials excluding the roll-in butter were kneaded using a vertical mixer at low speed for 2 minutes and medium speed for 8 minutes. The kneaded dough was placed in a bread box and fermented for 40 minutes in a fermentation chamber at 27°C. After that, degas it, round it, cool it, wrap it in rolled butter, and put it in the refrigerator to rest overnight.

- Fold the rested dough further and roll it to a thickness of 2.
4m, which was cut into an isosceles triangle. After arranging the shaped croissant dough on a baking sheet, it was heated at a temperature of 30°C and a humidity of 75%.

Furthermore, it was baked in an oven at 140° C. for 20 minutes. After that, this semi-baked croissant is left to cool down naturally and then heated to 90%
It was placed in a steamer at ℃ for 60 seconds for steaming treatment.

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

After storing both in a refrigerator at 5° C. for 5 days, they were subjected to secondary baking at 200° C. for 7 minutes to obtain croissants.

(Left below) Half-baked croissant> In the above comparative evaluation, the half-baked and second-baked croissants obtained in Example 2 of the present invention were superior in terms of surface gloss, increased volume, and texture. It turned out that it was better than the conventional one. .

(Effects of the Invention) As explained above, according to the present invention, the shaped bread dough is semi-baked and then steamed, so that the brown serve after second baking has a glossy surface and a large volume. It comes out and becomes firm.

Moreover, in order to eat this, the product that is second-baked has the same luster, but also has the effect of being soft in texture and voluminous.

In addition, by applying whole egg or egg white to the surface of the shaped bread dough before semi-baking, it has the effect of improving the shape retention of the semi-baked bread and further improving the gloss of the surface. .

Claims (1)

[Claims] 1. A method for producing semi-baked bread, which comprises half-baking the shaped bread dough and then subjecting it to steaming. 2. Adding whole eggs or egg whites to the surface of the shaped bread dough before semi-baking. A method for producing semi-baked bread according to claim 1, characterized in that: