JP2019165698A - Production method of baked freezing flat bread using superheated steam - Google Patents
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本発明は、過熱水蒸気を使用した成済み冷凍フラットブレッドの製造方法に関する。 The present invention relates to a method for producing a finished frozen flatbread using superheated steam.
フラットブレッドとは薄い生地を焼成したベーカリー製品をいい、例えば高温短時間で焼成したナン、フォカッチャや薄い生地の上にソースや具材をトッピングしオーブンで焼成したピザ等を挙げることができる。
使用するオーブンの熱源は、電気、ガス、薪などがあり、オーブンの様式は、ピザ専用窯、固定窯、コンベクションオーブン、インピンジャーオーブンなどあるが、何れも乾熱状態で焼成する。
焼成方法としては、焼成時間を短縮するためには、乾燥熱風による焼成方法が一般に用いられ、約２５０℃〜４００℃で焼成している。
簡便にフラットブレッドを食するため、レストランや家庭では、冷凍した焼成済みのフラットブレッドを自然解凍して、そのまま食したり、凍ったまま、または自然解凍した後に電子レンジやオーブントースターで軽く温めて直して食している。
Flatbread refers to a bakery product obtained by baking a thin dough, such as nan baked at high temperature and short time, focaccia or pizza baked in an oven topped with sauces and ingredients on a thin dough.
There are electricity, gas, firewood, etc. as the heat source of the oven to be used, and there are oven styles such as a pizza kiln, a fixed kiln, a convection oven, an impinger oven, etc., all of which are baked in a dry heat state.
As a baking method, in order to shorten baking time, the baking method by a dry hot air is generally used, and it bakes at about 250 to 400 degreeC.
In order to eat flatbread easily, in restaurants and homes, the frozen and baked flatbread is naturally thawed and eaten as it is, or it is frozen or naturally thawed and lightly warmed in a microwave oven or oven toaster. Eating.
過熱水蒸気とは飽和水蒸気をさらに加熱したものをいい食品類の加熱、乾燥又は殺菌処理等に利用されている。
過熱水蒸気を使用したベイキングの方法として、例えば、ピザクラストの製造工程においてピザクラストの製造工程における焼成工程前に過熱水蒸気の温度を１４０〜２６ ０℃ にし、処理する時間を３〜１５秒にするピザクラストの製造方法が知られている（例えば特許文献１参照）。
また、酵母を含む中種または酵母をパン生地にミキシングして１次発酵させ、分割成型後、ホイロ工程で発酵させ、発酵したパン生地を焼成するパンの製造方法において、前記焼成する工程が、１ 段階以上の焼成工程からなり、少なくとも最終の焼成工程は過熱水蒸気による焼成工程であることを特徴とするパンの製造方法が知られている（例えば特許文献２参照）。
また、パン生地を焼成又は半焼成し、その後冷凍することを含む冷凍焼成パン又は冷凍半焼成パンの製造方法であって、前記焼成又は半焼成工程が、過熱水蒸気による焼成又は半焼成工程のみからなることを特徴とする冷凍焼成パン又は冷凍半焼成パンの製造方法が知られている（例えば特許文献３参照）。
Superheated steam is obtained by further heating saturated steam, and is used for heating, drying or sterilizing foods.
As a baking method using superheated steam, for example, in a pizza crust manufacturing process, the temperature of superheated steam is set to 140 to 260 ° C. before the baking process in the pizza crust manufacturing process, and the processing time is set to 3 to 15 seconds. A manufacturing method is known (see, for example, Patent Document 1).
Moreover, in the bread manufacturing method which mixes the middle seed | species containing yeast or yeast to bread dough, is fermented primary, and is fermented in a proofing process after division | segmentation shaping | molding, The said baking process is 1 step | paragraph. There is known a bread manufacturing method comprising the above baking process, wherein at least the final baking process is a baking process using superheated steam (see, for example, Patent Document 2).
Moreover, it is a manufacturing method of the frozen baked bread or frozen semi-baked bread including baking or semi-baking bread dough, and freezing after that, The said baking or semi-baking process consists only of the baking or semi-baking process by superheated steam. A method for producing a frozen baked bread or a frozen semi-baked bread characterized by this is known (for example, see Patent Document 3).
本発明の目的は、従来から行われている乾燥熱風による焼成方法より焼成時間が短縮でき、製品のボリュームが大きく外観に優れ、冷凍保管しても食感が良好な焼成済み冷凍フラットブレッドの製造方法を提供することである。 The purpose of the present invention is to produce a baked frozen flatbread that can shorten the baking time, has a large volume of product, has an excellent appearance, and has a good texture even when stored frozen, compared to the conventional baking method using dry hot air Is to provide a method.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、フラットブレッドの焼成前の生地の厚みを特定の範囲とし、さらに、その生地を特定温度の過熱水蒸気で特定時間、焼成することで従来から行われている乾燥熱風による焼成方法より焼成時間が短縮でき、製品のボリュームが大きく外観に優れ、冷凍保管しても食感が良好な焼成済み冷凍フラットブレッドを得ることが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、焼成前の生地の厚みを５ｍｍ以上２０ｍｍ以下とし、該生地を焼成する過熱水蒸気による焼成条件が次の（Ａ）〜（Ｃ）であることを特徴とする焼成済み冷凍フラットブレッドの製造方法である。
（Ａ）過熱水蒸気の温度は１６０℃以上１８０℃以下
（Ｂ）過熱水蒸気による焼成時間は１８０秒以上３６０秒以下
（Ｃ）過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が３００００以上６００００以下
As a result of intensive studies to achieve the above object, the present inventor made the thickness of the dough before baking the flat bread a specific range, and further baked the dough with superheated steam at a specific temperature for a specific time. Compared to conventional baking methods using dry hot air, the baking time can be shortened, the volume of the product is large, the appearance is excellent, and a baked frozen flatbread with a good texture even when stored frozen can be obtained. As a result, the present invention has been completed.
Accordingly, the present invention provides a baked frozen flat characterized in that the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the baking conditions with superheated steam for baking the dough are the following (A) to (C): It is a manufacturing method of bread.
(A) The temperature of the superheated steam is 160 ° C. or more and 180 ° C. or less (B) The baking time by the superheated steam is 180 seconds or more and 360 seconds or less (C) The product of the temperature (° C.) of the superheated steam and the firing time (seconds) by the superheated steam Is 30000 to 60000
本発明の方法により従来から行われている乾燥熱風による焼成方法より焼成時間が短縮でき、製品のボリュームが大きく外観に優れ、冷凍保管しても食感が良好な焼成済み冷凍フラットブレッドを得ることが出来る。 By the method of the present invention, it is possible to obtain a baked frozen flatbread that can shorten the baking time compared to the conventional baking method using dry hot air, has a large product volume, is excellent in appearance, and has a good texture even when stored frozen. I can do it.
以下、本発明を詳細に説明する。
本発明で使用する焼成前の生地は従来のフラットブレッドと同様の生地でよい。
例えば、生地の製造方法として、直捏法、中種法、液種法などが使用できる。
生地の原料としては、穀粉、糖類、油脂、乳製品、卵製品、植物性蛋白、澱粉、発酵物、モルトフラワー、酵素、ビタミンＣなどを挙げることができる。
これらの原料を必要に応じて配合し、上記の製造方法により生地を得ることができる。
得られた生地をシート状に成形するが成形の手段として、モルダー、めん棒、手で伸ばす方法などを挙げることができる。
本発明で使用する焼成前の生地の厚みは、５ｍｍ以上２０ｍｍ以下である。
生地の厚みが５ｍｍ未満では、フラットブレッドとしては厚みが薄すぎ、２０ｍｍを超えると、本発明の方法では火通りが十分ではなく焼成むらが生じるため好ましくない。
Hereinafter, the present invention will be described in detail.
The fabric before firing used in the present invention may be the same fabric as a conventional flat bread.
For example, as a method for producing the dough, a straight rice pad method, a medium seed method, a liquid seed method, or the like can be used.
Examples of the raw material for the dough include cereal flour, saccharides, fats and oils, dairy products, egg products, vegetable proteins, starches, fermented products, malt flour, enzymes, and vitamin C.
These raw materials can be blended as necessary, and a dough can be obtained by the above production method.
The obtained dough is formed into a sheet, and examples of the forming means include a molder, a rolling pin, and a method of stretching by hand.
The thickness of the fabric before firing used in the present invention is 5 mm or more and 20 mm or less.
If the thickness of the dough is less than 5 mm, the thickness of the flat bread is too thin, and if it exceeds 20 mm, the method of the present invention is not preferable because fire is not sufficient and uneven firing occurs.
シート状に成形した生地を適当な大きさにカットし、又はカットせずに過熱水蒸気で焼成することで焼成フラットブレッドを得ることができる。
過熱水蒸気による焼成は、シート状生地の両面から行う。
例えば、ネットコンベヤに生地を載せ生地の上面と底面から過熱水蒸気を当てて焼成する方法を挙げることができる。
本発明では、過熱水蒸気の温度と焼成時間が重要であり、この条件を外れた場合、例えば、高温短時間による焼成でも低温長時間でも本発明の効果を得ることが出来ない。
過熱水蒸気による焼成は、過熱水蒸気の温度が１６０℃以上１８０℃以下で、焼成時間は１８０秒以上３６０秒以下で行う。
過熱水蒸気は食品類の乾燥等にも利用されているが温度が上昇する程、水分蒸発の効果が高いという性質がある。
過熱水蒸気の温度が１６０℃未満では、生地水分の蒸発が少なく火通りが悪く、冷凍保存後、自然解凍して食した場合、口溶けが悪い食感となり好ましくない。
また、過熱水蒸気の温度が１８０℃を超えると焼成品上面が盛り上がりやすく、水分が飛び過ぎクラストが硬くなり過ぎるので好ましくない。
また、焼成時間は、１８０秒未満では生地の火通りが不充分になり口溶けが悪い食感となり好ましくない。
また、焼成時間が３６０秒を超えると水分が飛び過ぎるためクラストが硬くなり過ぎるので好ましくない。
さらに、本発明では、過熱水蒸気の温度と過熱水蒸気の焼成時間の積も重要であり、この条件を外れた場合は、本発明の効果を得ることが出来ない。
過熱水蒸気の温度と焼成時間が上記の範囲内であっても、過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が３００００以上６００００以下の範囲に入っていなければならない。
例えば、過熱水蒸気の温度が１６０℃、過熱水蒸気による焼成時間が１８０秒間の場合、上記積が２８８００となり、過熱水蒸気の温度と過熱水蒸気による焼成時間が１６０℃以上１８０℃以下で、１８０秒以上３６０秒以下の範囲に入っていても本発明の効果を得ることができない。
A fired flatbread can be obtained by cutting the dough formed into a sheet shape into an appropriate size, or baking it with superheated steam without cutting.
Firing with superheated steam is performed from both sides of the sheet-like material.
For example, a method of placing a dough on a net conveyor and firing it by applying superheated steam from the top and bottom surfaces of the dough can be mentioned.
In the present invention, the temperature of the superheated steam and the firing time are important. When these conditions are not met, for example, the effect of the present invention cannot be obtained even when firing at a high temperature for a short time or at a low temperature for a long time.
Firing with superheated steam is performed at a temperature of superheated steam of 160 ° C. or higher and 180 ° C. or lower and a baking time of 180 seconds or longer and 360 seconds or shorter.
Superheated steam is used for drying foods and the like, but has a property that the higher the temperature, the higher the effect of water evaporation.
If the temperature of the superheated steam is less than 160 ° C., the moisture content of the dough is less likely to evaporate, and the fire is not good.
Further, if the temperature of the superheated steam exceeds 180 ° C., the upper surface of the fired product is likely to rise, moisture is excessively scattered, and the crust becomes too hard.
Also, if the baking time is less than 180 seconds, the dough is not sufficiently heated and the mouth melts poorly, which is not preferable.
In addition, if the firing time exceeds 360 seconds, the crust becomes too hard because of excessive moisture, which is not preferable.
Furthermore, in the present invention, the product of the temperature of the superheated steam and the baking time of the superheated steam is also important. If this condition is not satisfied, the effect of the present invention cannot be obtained.
Even if the temperature and baking time of the superheated steam are within the above ranges, the product of the temperature (° C.) of the superheated steam and the baking time (seconds) with the superheated steam must be in the range of 30000 to 60000.
For example, when the temperature of the superheated steam is 160 ° C. and the baking time by the superheated steam is 180 seconds, the product is 28800, the temperature of the superheated steam and the baking time by the superheated steam is 160 ° C. or more and 180 ° C. or less, and 180 seconds or more and 360 The effect of the present invention cannot be obtained even if it is in the range of seconds or less.
なお、上記過熱水蒸気の温度は過熱水蒸気が生地に接するときの温度である。
また、本発明において、クラストとは生地を焼成した際の製品表皮をいう。
また、本発明において火通りとは、生地中のデンプンがα化した状態をいう。
火通りは食感のねちゃつきと相関があり、火通りが悪いとデンプンが充分に膨潤せず、ねちゃつく食感になる。
The temperature of the superheated steam is the temperature at which the superheated steam comes into contact with the dough.
In the present invention, the crust refers to the product skin when the dough is baked.
Further, in the present invention, “fire street” refers to a state in which starch in the dough is pregelatinized.
Fire street correlates with the texture of the food, and if the fire street is bad, the starch does not swell sufficiently, resulting in a crisp texture.
得られた焼成フラットブレッドはそのまま冷凍して保存できる。
食する場合は、冷凍保存したフラットブレッドを冷凍状態、又は自然解凍した後に、電子レンジやオーブン等で軽く温めるか、または自然解凍でそのまま食することができる。
The obtained baked flat bread can be frozen and stored as it is.
In the case of eating, the frozen flatbread is frozen or naturally thawed, and then lightly warmed in a microwave oven or oven, or can be eaten as it is by natural thawing.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例１〜６ 比較例１〜１０］
強力小麦粉１００質量部、食塩２質量部、モルトシロップ０．５質量部、脱脂粉乳２質量部、ドライイースト０．６質量部および水６８質量部を２４℃で低速５分間、中速３分間ミキシングした後、２７℃、湿度８０％で６０分間発酵し、６０ｇに分割してベンチタイムを２０分間とり、モルダーで生地厚みが１０ｍｍになるように展圧した。
この生地を室温で２０分間休ませた後、焼成中に製品が盛り上がらないように、ピケを入れた。
比較例１０以外は連続式過熱蒸気調理機（中西製作所（社）製：製品名 小型ＳＶロースター）により過熱水蒸気の供給量を１００ｋｇ／時間として表１に示す条件で焼成して焼成フラットブレッドを得た。
なお、比較例１０は、過熱水蒸気ではなく、乾燥熱風を使用して焼成した。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-6 Comparative Examples 1-10]
Mixing 100 parts by weight of strong wheat flour, 2 parts by weight of salt, 0.5 parts by weight of malt syrup, 2 parts by weight of skim milk powder, 0.6 parts by weight of dry yeast and 68 parts by weight of water at 24 ° C. for 5 minutes at low speed and 3 minutes for medium speed After that, it was fermented for 60 minutes at 27 ° C. and 80% humidity, divided into 60 g, bench time was taken for 20 minutes, and the dough thickness was spread with a molder to 10 mm.
The dough was allowed to rest for 20 minutes at room temperature, and then pickets were added so that the product did not rise during baking.
Except for Comparative Example 10, a continuous flat-heat steam cooker (manufactured by Nakanishi Seisakusho Co., Ltd .: product name: small SV roaster) was fired under the conditions shown in Table 1 with a superheated steam supply rate of 100 kg / hour to obtain a fired flat bread It was.
In addition, the comparative example 10 baked using dry hot air instead of superheated steam.
得られた焼成フラットブレッドを室温で一時間放置した後、体積を測定し、１０名のパネラーにより以下の評価基準で外観を評価した。
・外観
５点・・・上面全体に盛り上がりがなく、フラットで非常に良い
４点・・・上面全体に大きく盛り上がる部分がなく、やや良い
３点・・・上面の一部に小さな盛り上がりはあるが、萎んだ部分がなく、普通
２点・・・上面に盛り上がりや萎んだ部分があり、やや劣る
１点・・・上面が大きな盛り上がりや大きく萎んだ部分があり、劣る
得られた結果を表２〜表３に示す。
The obtained baked flat bread was allowed to stand at room temperature for 1 hour, and then the volume was measured. The appearance was evaluated by 10 panelists according to the following evaluation criteria.
・ Five points of appearance: 4 points with no bulge on the entire upper surface, flat and very good 4 points: No significant bulge on the entire upper surface, slightly better 3 points: Although there is a small bulge on part of the upper surface There is no deflated part, usually 2 points ... Swelling or deflated part on the top surface, slightly inferior 1 point ... Slightly inferior part has a large swell or large deflated part, inferior results shown in Table 2 To Table 3.
実施例１〜６はいずれも乾燥熱風を使用した場合よりもボリュームがでていた。
なお、フラットブレッドは食感が重要であり、食感が劣るものは好ましくなく、従来の方法である乾燥熱風を使用した場合よりボリュームが出ていても比較例とした。
In Examples 1 to 6, the volume was higher than that when dry hot air was used.
It should be noted that the texture of the flat bread is important, and it is not preferable that the texture is inferior, and a comparative example was used even if the volume was higher than when dry hot air as a conventional method was used.
フラットブレッドは食感が重要であり、食感が劣るものは外観が優れていても比較例とした。
比較例1、比較例３及び比較例６は、外観は実施例より優れていたが、食感が劣るため総合評価としては劣る評価となった。
The texture of the flat bread is important, and those having a poor texture are used as comparative examples even if the appearance is excellent.
Although the external appearance of Comparative Example 1, Comparative Example 3 and Comparative Example 6 was superior to that of the Examples, the overall evaluation was inferior because of the poor texture.
その後、得られた焼成フラットブレッドをラップ包装し、−３５℃で急速凍結し、１４日間−２０℃で保存し室温で自然解凍して１０名のパネラーにより以下の評価基準でそのまま食して食感を評価した
得られた結果を表４に示す
・食感
５点・・・口溶けは良好で、適度な硬さで、良い
４点・・・口溶けはやや良好で、適度な硬さで、やや良い
３点・・・口溶け、食感の硬さは許容範囲で、普通
２点・・・口溶けがやや悪い、又は食感がやや硬く、やや劣る
１点・・・口溶けが悪く、又は食感が硬く、劣る
Thereafter, the obtained baked flat bread was wrapped and frozen at −35 ° C., stored at −20 ° C. for 14 days, naturally thawed at room temperature, and eaten as it was with the following evaluation criteria by 10 panelists. The results obtained are shown in Table 4. ・ Food texture 5 points: good melting in the mouth, moderate hardness, good 4 points ... slight melting in the mouth, moderate hardness, moderate Good 3 points: mouth melting, texture is acceptable, normal 2 points: mouth melting is slightly bad, or texture is slightly hard, slightly inferior 1 point: mouth melting is poor, or texture Is hard and inferior
実施例１〜実施例６は、冷凍保管しても良好な食感であった。
Examples 1 to 6 had a good texture even when frozen.
Claims (1)
（Ａ）過熱水蒸気の温度は１６０℃以上１８０℃以下
（Ｂ）過熱水蒸気による焼成時間は１８０秒以上３６０秒以下
（Ｃ）過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が３００００以上６００００以下
A method for producing a baked frozen flatbread, characterized in that the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the baking conditions with superheated steam for baking the dough are the following (A) to (C).
(A) The temperature of the superheated steam is 160 ° C. or more and 180 ° C. or less (B) The baking time by the superheated steam is 180 seconds or more and 360 seconds or less (C) The product of the temperature (° C.) of the superheated steam and the firing time (seconds) by the superheated steam Is 30000 to 60000
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| JP2018057826A JP6906869B2 (en) | 2018-03-26 | 2018-03-26 | Manufacturing method of baked frozen flatbread using superheated steam |
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| JP2018057826A JP6906869B2 (en) | 2018-03-26 | 2018-03-26 | Manufacturing method of baked frozen flatbread using superheated steam |
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| JP2019165698A true JP2019165698A (en) | 2019-10-03 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020022368A (en) * | 2018-08-06 | 2020-02-13 | 日本製粉株式会社 | Production method of half-baked pocket bread using superheated steam |
| WO2021049646A1 (en) | 2019-09-11 | 2021-03-18 | 本田技研工業株式会社 | Vehicle and method for monitoring abnormality in motive power transmission mechanism |
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| JP2004267146A (en) * | 2003-03-11 | 2004-09-30 | Kentucky Fried Chicken Japan Ltd | Method for producing pizza crust |
| JP2006141318A (en) * | 2004-11-22 | 2006-06-08 | Nippon Flour Mills Co Ltd | Naples type pizza crust, method for producing the same and naples type pizza |
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| JP2016202012A (en) * | 2015-04-15 | 2016-12-08 | 日本製粉株式会社 | Frozen baked bread or frozen semi-baked bread and method for producing the same |
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| JPS5495757A (en) * | 1977-07-22 | 1979-07-28 | Ajinomoto Kk | Production of pizza crust |
| JPH07184529A (en) * | 1993-12-28 | 1995-07-25 | Ajinomoto Co Inc | Production of bakeries |
| JP2004267146A (en) * | 2003-03-11 | 2004-09-30 | Kentucky Fried Chicken Japan Ltd | Method for producing pizza crust |
| JP2006141318A (en) * | 2004-11-22 | 2006-06-08 | Nippon Flour Mills Co Ltd | Naples type pizza crust, method for producing the same and naples type pizza |
| JP2007215454A (en) * | 2006-02-15 | 2007-08-30 | Kobeya Baking Co Ltd | Method for producing bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020022368A (en) * | 2018-08-06 | 2020-02-13 | 日本製粉株式会社 | Production method of half-baked pocket bread using superheated steam |
| WO2021049646A1 (en) | 2019-09-11 | 2021-03-18 | 本田技研工業株式会社 | Vehicle and method for monitoring abnormality in motive power transmission mechanism |
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| JP6906869B2 (en) | 2021-07-21 |
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