JP4471284B2

JP4471284B2 - Bread cooling method

Info

Publication number: JP4471284B2
Application number: JP2004316390A
Authority: JP
Inventors: 昭治宮島; 正興成宮; 茂男植木
Original assignee: Rheon Automatic Machinery Co Ltd; Mayekawa Manufacturing Co
Current assignee: Rheon Automatic Machinery Co Ltd; Mayekawa Manufacturing Co
Priority date: 2004-07-13
Filing date: 2004-10-29
Publication date: 2010-06-02
Anticipated expiration: 2024-10-29
Also published as: JP2006051010A

Description

本発明は、食パンなどのパン類に焼成の最終加熱処理工程を実施し、その後に行われる冷却処理工程において、冷却速度を高めて冷却時間の短縮化を達成するとともに、食品の歩留まり及び品質の向上と冷却設備の縮小化、省エネルギー化を可能とした冷却方法に関する。 In the present invention, the final heat treatment process of baking is performed on breads such as bread, and in the subsequent cooling treatment process, the cooling rate is increased to shorten the cooling time, and the yield and quality of food are improved. The present invention relates to a cooling method capable of improving, reducing cooling equipment, and saving energy.

食パンなどパン類を焼成の最終加熱処理し、その後冷却する目的は、食パンを例に取ると、食パンを工場でスライスするとき、食パンの品温が高いと切断面が滑らかな面とならない、また食パンの包装に際し、食パンの品温が包装室室温より高いと包材内部に結露を生じる、等の不具合を回避するためである。
これらの問題点を解決する為、パン類の焼成工程終了後の冷却方法として、製造室内で棚台車に積載したり、又は天井近くにバーコンベア、スパイラルコンベア等を設置し、移動または運行させ、一般的に自然冷却と呼ばれ、製造室室温で２〜３時間かけ、中心温度を２５℃付近のスライス、包装室の作業室温まで冷却している。 The purpose of final baking of bread such as bread, and then cooling is to take bread as an example.When slicing bread at the factory, if the temperature of the bread is high, the cut surface will not be smooth. This is for avoiding problems such as dew condensation inside the packaging material when the temperature of the bread is higher than the room temperature of the packaging room.
In order to solve these problems, as a cooling method after the baking process of breads, it is loaded on a shelf cart in the manufacturing room, or a bar conveyor, a spiral conveyor, etc. is installed near the ceiling, moved or operated, Generally called natural cooling, it takes 2 to 3 hours at room temperature in the production room, and the center temperature is cooled to a slice around 25 ° C. and the room temperature in the packaging room.

この方法では、製造室の温度、湿度が制御されていないため、季節、一日の内の時刻、その他の製造工程との関係でパン類の品温、水分蒸散（歩留り）のばらつきが発生し、冷却終了時の品温、水分蒸散のばらつきを少なくする、より進んだ方法として棚台車、コンベア等を冷却室に設け、製品にあたる風速と温度又は温度と湿度を制御しながら冷却を行う方法が考案され、一部で採用されている。 In this method, the temperature and humidity of the production room are not controlled, so there are variations in the product temperature and moisture transpiration (yield) of breads in relation to the season, time of day, and other production processes. In order to reduce variations in product temperature and moisture transpiration at the end of cooling, a more advanced method is to install shelf carts, conveyors, etc. in the cooling chamber, and to cool the product while controlling the wind speed and temperature or temperature and humidity. Conceived and partly adopted.

温度及び湿度を制御する方法として、冷却室を一室とし温度又は温度及び湿度を制御する方法と、冷却室を高温サイドと低温サイドの２室を設け、それぞれの室温及び湿度を高温側で２５〜４０℃及び湿度７０パーセント前後（±１０％）、低温側で２０〜２５℃及び湿度６０％（±１０％）に制御し、冷却を行っている。製品は高温側から低温側に移行する。対製品風速はいずれも０．１〜２ｍ／秒である。
しかしこれらの方法は、いずれも冷却終了後の品温に重点が置かれ、冷却室内条件も室温に重きが置かれていたため、製品の水分蒸散は成り行きとされていた。 As a method for controlling temperature and humidity, there is a method of controlling the temperature or temperature and humidity with one cooling chamber, and two cooling chambers, a high temperature side and a low temperature side, and each room temperature and humidity are 25 on the high temperature side. Cooling is performed by controlling the temperature to -40 ° C. and humidity around 70 percent (± 10%), 20-25 ° C. and humidity 60% (± 10%) on the low temperature side. The product moves from the high temperature side to the low temperature side. The wind speed with respect to the product is 0.1 to 2 m / sec.
However, in these methods, since the emphasis was placed on the product temperature after completion of cooling, and the conditions in the cooling chamber were also emphasized on the room temperature, the moisture transpiration of the product was supposed to happen.

この改善案として、特許文献１（特公昭６２−５３１４２号公報）及び特許文献２（特開平８−７０８３７号公報）には、冷却室の雰囲気を食品より低い温度で、かつ相対湿度を飽和湿度まで高くして、冷却速度を速めるとともに、食品からの水分蒸散を抑制し、これによって冷却時間の短縮を図るとともに、歩留まりと食感を改善する方法も開示されているが、冷却空気の温度と水蒸気圧は食品より低いため、食品からの水分蒸散を避けることが出来ない。 As this improvement plan, Patent Document 1 (Japanese Patent Public Sho 62-53142 Patent Publication) and Patent Document 2 (JP-A-8-70837), the atmosphere in the cooling chamber at a lower food temperature, and relative humidity saturation A method of increasing the humidity to increase the cooling rate and suppressing moisture transpiration from food, thereby shortening the cooling time and improving the yield and texture is disclosed, but the temperature of the cooling air is also disclosed. Since the water vapor pressure is lower than that of food, it is impossible to avoid moisture transpiration from food.

また湿度とは空気中に水蒸気の状態で分離している状態で、食品の冷却のために接触熱交換させても、水蒸気であるため、食品から蒸発潜熱を奪うことは期待できず、また雰囲気空気が飽和湿度であるため、食品からの水分蒸発による蒸発潜熱が抑制されるため、冷却時間の短縮を達成することができず、このため冷却に要する平面スペース、容積は工場内有効スペースに大きな割合を占め、消費エネルギーも大きい。
また高湿度のため、冷却装置内に増殖する微生物対策等の問題が発生する。 Humidity is a state of separation in the form of water vapor in the air, and even if contact heat exchange is performed to cool food, it is water vapor, so it cannot be expected to take away latent heat of evaporation from the food, and the atmosphere Since air has saturated humidity, the latent heat of vaporization due to water evaporation from food is suppressed, so the cooling time cannot be shortened, and the plane space and volume required for cooling are therefore large in the effective space in the factory. It accounts for a large percentage of energy consumption.
In addition, due to the high humidity, problems such as measures against microorganisms growing in the cooling device occur.

より効率的に冷却する手段として、特許文献３（特開平８―１０３２５６号公報）には、食品表面に水と空気又は水を噴霧し食品表面を湿潤にし、次工程で冷風により冷却した後、乾燥した冷風により冷却と余剰水分の除去を図る方法が開示されている。
この発明では、冷却速度は速められるが食品表面湿潤後の冷風による冷却と、冷乾燥空気による余剰水除去の２工程での食品表面からの水分の蒸散があり、歩留り率が低減するという問題がある。 As a means for more efficient cooling, Patent Document 3 (Japanese Patent Laid-Open No. 8-103256) discloses that water and air or water is sprayed on the food surface to wet the food surface, and after cooling with cold air in the next step, A method of cooling and removing excess moisture with dry cold air is disclosed.
In this invention, although the cooling rate is increased, there is a problem that the yield rate is reduced because there is transpiration of water from the food surface in two steps of cooling with cold air after wetting the food surface and removing excess water with cold dry air. is there.

焼成または半焼成したパン類を冷凍するに際し、パン表皮の剥離、ひび割れ防止と食感の向上の為、特許文献４（特公昭５５−３４６５６号公報）では、焼成後冷凍前、特許文献５（特開２００３−２１９７４号公報）には、焼成後冷凍前、冷凍中、又は冷凍後いずれかの工程で、水をパン表面に噴霧、刷毛、浸漬等の方法で付与（付加）する方法が開示されている。
更にブルマンタイプのパン上側表面の外観改良、及びカッピング（上側表面の落ち窪み現象）の防止法として、特許文献６（特公平８−２９０４５号公報）には、焼成後、パン中心温度が８０℃未満に低下する前に、油／水エマルジョン又は水を付着させる方法が開示されている。 In freezing baked or semi-baked breads, Patent Document 4 (Japanese Examined Patent Publication No. 55-34656) discloses that after baking, before freezing, Patent Document 5 ( JP-A-2003-21974) discloses a method of applying (adding) water to the bread surface by spraying, brushing, dipping, or the like in any step after baking, before freezing, during freezing, or after freezing. Has been.
Furthermore, as a method for improving the appearance of the upper surface of the Bulman type bread and preventing cupping (falling dent phenomenon on the upper surface), Patent Document 6 (Japanese Patent Publication No. 8-29045) discloses that the bread center temperature is 80 ° C. after baking. A method of depositing an oil / water emulsion or water before dropping below is disclosed.

上記従来の冷却方法では、いずれも食品の表面温度が雰囲気露点温度より高いため、食品の水分蒸散は避けられない。また食品歩留り率は不安定となり、表層部の乾燥によるしわやひびわれ、内層部の乾燥によるパサツキ感等の食品品質の劣化は避けられない。
このため食感の問題として、例えば焼成パンでは、サンドイッチの製造、トーストでの喫食時等に、所謂パンの耳といわれる硬い表層部を切落とし廃棄する方法もしばしば行われ、不必要な工程と資源の無駄が発生する。
これらの方法では歩留まり率は成り行きとなり不安定である。 In any of the above conventional cooling methods, since the surface temperature of the food is higher than the atmospheric dew point temperature, moisture evaporation of the food is inevitable. Further, the food yield rate becomes unstable, and deterioration of food quality such as wrinkles and cracks due to drying of the surface layer portion and rustiness due to drying of the inner layer portion is unavoidable.
For this reason, as a problem of texture, for example, in baking bread, when manufacturing sandwiches, eating in toast, etc., a method of cutting off and discarding the hard surface layer called so-called bread ears is often performed, which is an unnecessary process. Resources are wasted.
In these methods, the yield rate is undesirably unstable.

特公昭６２−５３１４２号公報Japanese Examined Patent Publication No. 62-53142 特開平８−７０８３７号公報JP-A-8-70837 特開平８−１０３２５６号公報JP-A-8-103256 特公昭５５−３４６５６号公報Japanese Patent Publication No.55-34656 特開２００３−２１９７４号公報JP 2003-21974 A 特公平８−２９０４５号公報Japanese Patent Publication No. 8-29045

以上のように、パン類に対し焼成の最終加熱処理工程を実施した後、冷却処理工程を行なうに際し、従来の手段及び方法においては、歩留まり率を向上させるとともに、冷却工程に要する設備の簡素化、省スペース化、省エネルギー化を図り、かつ製品表面の剥離、ひび割れを防止して製品の品質を向上させるとともに、食感を向上させる手段及び方法は実現されていないのが現状である。 As described above, after performing the final heat treatment process of baking on the bread, the conventional means and method improve the yield rate and simplify the equipment required for the cooling process when performing the cooling process. At present, no means and method have been realized to save space and energy and to prevent product surface peeling and cracking to improve product quality and improve texture.

本発明は、かかる従来技術の課題に鑑み、食パンなどパン類に対し焼成の最終加熱処理工程を実施し、その後に行われる冷却処理工程に用いられる設備の省エネルギー化、設備規模の縮小・簡素化、及び省スペース化を図ることにより、環境の保全に貢献するとともに、焼成パンの歩留まり向上と歩留まり率の安定化、商品価値の向上、及び製品の品質劣化を防止する冷却方法を提供することを目的とするものである。 In view of the problems of the prior art, the present invention performs the final heat treatment process of baking bread such as bread and the like, and saves energy in equipment used in the subsequent cooling treatment process, and reduces and simplifies the equipment scale. In addition to contributing to environmental conservation by saving space and providing a cooling method that improves the yield of baking bread, stabilizes the yield rate, improves product value, and prevents product quality deterioration. It is the purpose.

本発明の冷却方法は、かかる目的を達成するもので、パン類を最終加熱処理して冷却する方法において、パン類を最終加熱処理する加熱工程と、該最終加熱処理直後の高温のパン類の表面に水を付着させる第１冷却工程と、パン類を取り巻く雰囲気で風速０．１〜２ｍ／秒の気流を生じさせて、パン類を付着された水に蒸発潜熱を利用して冷却を促進させる第２冷却工程と、前記第２冷却工程で冷却されたパン類をその表面温度より高い露点温度でかつ前記第２冷却工程より高湿度の雰囲気中に保持して水分を吸着させる第３冷却工程とを少なくとも具備し、前記第２冷却工程に投入されるときのパン類の最も高い部分は５０〜９５℃であるとともに、前記第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を前記第３冷却工程より低くすることを特徴とする。 The cooling method of the present invention achieves such an object. In the method of cooling bread by final heat treatment, the heating step for final heat treatment of bread, and the high-temperature bread immediately after the final heat treatment are performed. The first cooling process that attaches water to the surface and the air around 0.1 to 2m / second in the atmosphere surrounding breads, and promotes cooling by using latent heat of vaporization to the water that has attached breads A second cooling step that causes the breads cooled in the second cooling step to be held in an atmosphere having a dew point higher than the surface temperature and higher humidity than the second cooling step to adsorb moisture. And the highest part of breads when being put into the second cooling step is 50-95 ° C., and the temperature and humidity of the atmosphere surrounding the breads of the second cooling step are Lower than the third cooling step And wherein the Rukoto.

本発明方法においては、最終加熱処理工程後の冷却工程を少なくとも３段階とし、各段階のパン類を取り巻く雰囲気と時間とをコントロールする。パンをオーブンから取り出した時通常９５〜９８℃程度の温度を有する。第１冷却工程では、最終加熱処理工程終了後、速やかにパン類の表面に水をたとえばスプレーで噴霧したり、又は刷毛などで薄い膜状に塗布することにより、最終加熱処理直後の高温雰囲気及びその後の第２冷却工程において、パン類に付着された水の蒸発潜熱により冷却が促進され、塗布された水の量に相当するパン類が含有する水分の蒸発が抑えられ、これが歩留り率向上に寄与する。 In the method of the present invention, the cooling step after the final heat treatment step is at least three stages, and the atmosphere and time surrounding the breads at each stage are controlled. When the bread is taken out of the oven, it usually has a temperature of about 95-98 ° C. In the first cooling step, after the final heat treatment step is completed, water is quickly sprayed on the surface of the breads, for example, by spraying, or by applying a thin film with a brush or the like, so that the high temperature atmosphere immediately after the final heat treatment and In the subsequent second cooling step, cooling is accelerated by the latent heat of evaporation of water attached to the breads, and the evaporation of water contained in the breads corresponding to the amount of applied water is suppressed, which improves the yield rate. Contribute.

第１冷却工程では、雰囲気温度が低いと、パン類の表層部近くに内部から蒸発した水分が過度に凝縮してスポンジ状組織に吸着され、いわゆるホワイトリングと呼ばれる多水分の層が発現し、商品価値を減じるため、雰囲気温度は、かかる多水分層等が生じない温度とする必要がある。
第１冷却工程は、最終加熱処理工程直後であり、パン類の温度が高いため、雰囲気温度湿度が高くても、パン類からの水分蒸散量が多いため、第１冷却工程で水を付着させることはパン類の冷却促進につながり、有効である。 In the first cooling step, when the ambient temperature is low, the moisture evaporated from the inside is excessively condensed near the surface layer portion of breads and is adsorbed to the sponge-like tissue, so that a multi-moisture layer called white ring is developed, In order to reduce the commercial value, the ambient temperature needs to be a temperature at which such a multi-moisture layer does not occur.
The first cooling step is immediately after the final heat treatment step, and since the temperature of the breads is high, even if the ambient temperature and humidity are high, the amount of moisture transpiration from the breads is large, so that water is attached in the first cooling step. This is effective for promoting the cooling of breads.

このように第１冷却工程では、雰囲気温度湿度が高くてもパン類に付着した水分は蒸散し、水の蒸発潜熱でパン類から多量の熱を奪うため、雰囲気温度湿度を低くするための空調設備などを必要とせず、通常の作業室内環境又は外気環境で済む。たとえば温度は、好ましくは、１５〜４０℃の範囲内とすればよい。 In this way, in the first cooling step, even if the ambient temperature and humidity are high, the moisture adhering to the breads is evaporated, and a large amount of heat is taken away from the breads by the latent heat of water evaporation. There is no need for equipment, and a normal working room environment or an outside air environment is sufficient. For example, the temperature is preferably in the range of 15 to 40 ° C.

パン類が第２冷却工程に投入されるときの最も高い部分の温度は５０〜９５℃であるとともに、前記第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を前記第３冷却工程より低くする。第２冷却工程では、パン類を低温度及び低湿度の雰囲気中に保持して冷却を促進させるとともに、パン類の表面に付着した水分の蒸散と内層部からの水分の蒸散を防ぐ。このパン類の表層部は早く冷却されるため、表層からの水分蒸散が押えられ、内部の飽和状態が保持されながら冷却されるため、内部からの水分蒸散が抑制される。
しかし温度を下げすぎると、パン類と雰囲気温度との差が大きいためにパン類の表層部付近のスポンジ状組織に水分を多く含む、いわゆるホワイトリングと呼ばれる多水分層が発現して、品質の劣化を来たすため、このような層が発現しない温度とする必要がある。
好ましくは、第２冷却工程での雰囲気温度を５〜１５℃、相対湿度を３０〜６０％に設定する。 The temperature of the highest part when breads are put into the second cooling step is 50 to 95 ° C., and the temperature and humidity of the atmosphere surrounding the breads in the second cooling step are lower than those in the third cooling step. To do . In the second cooling step, the breads are kept in an atmosphere of low temperature and low humidity to promote cooling, and the transpiration of moisture adhering to the surface of the breads and the transpiration of moisture from the inner layer portion is prevented. Since the surface layer portion of the bread is cooled quickly, moisture transpiration from the surface layer is suppressed, and cooling is performed while maintaining the saturated state inside, so moisture transpiration from the inside is suppressed.
However, if the temperature is lowered too much, the difference between the breads and the ambient temperature is so large that a sponge-like tissue in the vicinity of the surface layer of breads contains a lot of moisture, so-called a multi-water layer called white ring, In order to cause deterioration, it is necessary to set a temperature at which such a layer does not appear.
Preferably, the atmospheric temperature in the second cooling step is set to 5 to 15 ° C. and the relative humidity is set to 30 to 60%.

第３冷却工程では、前記第２冷却工程で冷却されたパン類を、その表面温度より高い露点温度でかつ高湿度の雰囲気中、好ましくは、温度が１０〜２０℃、相対湿度が６０〜９０％の雰囲気中に保持することにより、パン類は、冷却されながら、空気中の水分が凝縮して、その表層部に均一に適度に吸着される。即ち第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を第３冷却工程より低くする。
これによって前記第２冷却工程で蒸散した表層部の水分が復旧される。吸着した水分は消費者が喫食するまで蒸散し続けるが、最終加熱処理直後の水分の蒸散量の大部分を占める冷却工程の段階で水分の蒸散を押えることは、パン類の歩留りを向上させ、乾燥による劣化を防止する上で有効な手段である。 In the third cooling step, the bread cooled in the second cooling step is preferably at a temperature of 10 to 20 ° C. and a relative humidity of 60 to 90 in an atmosphere having a dew point temperature higher than the surface temperature and a high humidity. By maintaining in the atmosphere of%, the breads are cooled and the moisture in the air is condensed and adsorbed uniformly and moderately on the surface layer portion. That you temperature and humidity of the atmosphere surrounding the bread of the second cooling step lower than the third cooling step.
As a result, the moisture in the surface layer evaporated in the second cooling step is recovered. The adsorbed moisture continues to evaporate until the consumer eats, but suppressing the transpiration of moisture at the stage of the cooling process, which accounts for the majority of the transpiration of water immediately after the final heat treatment, improves the yield of breads. This is an effective means for preventing deterioration due to drying.

また本発明方法において、好ましくは、前記第１冷却工程及び第３冷却工程においても、パン類を取り巻く雰囲気で風速０．１〜２ｍ／秒の気流を生じさせる。この気流によって、各冷工程においてパン類を取り巻く雰囲気を攪拌し、冷却効果を高める。
図１は、本発明方法を図式化して示す説明図である。
また好ましくは、第２冷却工程のパン類の滞留時間は、パン類の表面温度がパン類を取り巻く雰囲気の温度と近似した温度となるまで滞留させる。冷却促進工程である第２冷却工程で、パン類の表面温度がパン類を取り巻く雰囲気の温度と近似した温度まで冷却することにより、パン類の表面に付着した水分の蒸散と内層部からの水分の蒸散を確実に防ぐようにする。 In the present invention method, preferably, also in the third cooling step 及 beauty as the first cooling Engineering, causing wind 0.1～2M / sec air flow in the atmosphere surrounding the bread. This air flow stirs the atmosphere surrounding the breads in each cooling step and enhances the cooling effect.
FIG. 1 is an explanatory view schematically showing the method of the present invention.
Further, preferably, the residence time of the breads in the second cooling step is kept until the surface temperature of the breads becomes a temperature approximate to the temperature of the atmosphere surrounding the breads. In the second cooling step, which is a cooling promotion step, the surface temperature of the breads is cooled to a temperature that approximates the temperature of the atmosphere surrounding the breads, thereby evaporating the water adhering to the surface of the breads and the moisture from the inner layer. Make sure to prevent transpiration.

また好ましくは、第１冷却工程において、最終加熱工程を終了した直後のパン類の露出した表面に水の均一な膜が形成されるように水を付着する。
また好ましくは、１回当たりの付着水量は、パン重量の０．１５〜２％の範囲とし、水を付着する回数は１〜３回とする。
また好ましくは、前記冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行うパン類の冷却方法において、前記パン類の凍結は、凍結前温度まで冷却後速やかに包装材で包装しない状態の裸のまま又は水蒸気の透過性の少ない包装材で密封包装して行う。 Preferably, in the first cooling step, water is attached so that a uniform film of water is formed on the exposed surface of bread immediately after the final heating step.
Preferably, the amount of water adhering per time is in the range of 0.15 to 2% of the bread weight, and the number of times of water adhering is 1 to 3.
Also preferably, cooled to freezing temperature before the bread in the cooling process, the cooling in the cooling method of bread performing subsequent freezing of the chilled bread, frozen of the bread, until before freezing temperature Immediately after that, it is carried out in a state where it is not packaged with a packaging material as it is, or it is sealed and packaged with a packaging material with low water vapor permeability.

また好ましくは、パン類を前記冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行い、更に該凍結されたパン類を冷凍保管するパン類の冷却方法において、パン類の冷凍保管は、水蒸気の透過性の少ない包装材で密封包装して行う。
また好ましくは、パン類を前記冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行い、更に該凍結されたパン類を冷凍保管若しくは冷凍輸送するパン類の冷却方法において、包装されたパン類が凍結工程終了後、冷凍保管若しくは冷凍輸送後の解凍工程に至るまでの工程中の温度変化は、−１５℃以下で設定温度に対するパン類の温度変化は、±１℃の範囲とする。
なお本発明においては、ひとつのゾーン（空間）で時系列的に前記第１冷却水工程、第２冷却工程及び第３冷却工程を行ってもよい。 Preferably, the breads are cooled to the temperature before freezing of the breads by the cooling method, and then the cooled breads are frozen, and further the frozen breads are stored frozen. In the method, bread is frozen and stored in a hermetically sealed package with a low water vapor permeability.
Preferably, the breads are cooled to the pre-freezing temperature of the breads by the cooling method, and then the cooled breads are frozen, and the frozen breads are stored frozen or transported in a frozen state. In the method of cooling foods, the temperature change in the process from the end of the freezing process to the thawing process after frozen storage or frozen transport is -15 ° C or less, and the temperature change of the breads with respect to the set temperature Is in the range of ± 1 ° C.
In the present invention, the first cooling water process, the second cooling process, and the third cooling process may be performed in time series in one zone (space).

本発明の冷却方法によれば、パン類を最終加熱処理する加熱工程と、最終加熱処理されたパン類の表面に水を付着させる第１冷却工程と、パン類を付着された水の蒸発潜熱を利用して冷却を促進させる第２冷却工程と、前記第２冷却工程で冷却されたパン類をその表面温度より高い露点温度でかつ前記第２冷却工程より高湿度の雰囲気中に保持して水分を吸着させる第３冷却工程とを少なくとも具備することにより、パン類の冷却速度を速め、所定温度、たとえば２５℃までの冷却時間を短縮することができるとともに、冷却工程の各段階で水分の蒸散を押えることができ、また第３冷却工程でパン類の表面に水分を吸着させるため、パン類の歩留まりを向上させ、表層部の乾燥によるしわやひびわれ、内層部の乾燥によるパサツキ感等の食品品質の劣化を効果的に防止することができる。 According to the cooling method of the present invention, the heating step for subjecting the breads to the final heat treatment, the first cooling step for attaching water to the surface of the breads subjected to the final heat treatment, and the latent heat of evaporation of the water attached to the breads A second cooling step in which cooling is promoted by utilizing the above, and the breads cooled in the second cooling step are held in an atmosphere having a dew point higher than the surface temperature and a higher humidity than the second cooling step. At least a third cooling step for adsorbing moisture, thereby increasing the cooling rate of breads and shortening the cooling time to a predetermined temperature, for example, 25 ° C. Transpiration can be suppressed, and moisture is adsorbed on the surface of breads in the third cooling step, improving the yield of breads, wrinkles and cracks due to drying of the surface layer, and feeling of dryness due to drying of the inner layer. Food It is possible to effectively prevent deterioration of quality.

このように冷却時間を短縮できるため、冷却設備が縮小でき、設備コストを低減できるとともに、冷却に要するエネルギーの省エネ化を達成できる。また乾燥による劣化を効果的に押えることができるため、パン類の性状を長く保持でき、パン類の販売に当たっては、在庫時間の延長によって、受注生産から計画生産への移行が可能となり、また長期保存が可能となるため、販路の拡大も期待できる。
さらには品質劣化が少ないため、場合によっては再加工時に、食パンの耳を切り取る必要がなくなり、廃却ロスがなくなるとともに、消費者側からみても、長期保存も可能となるとともに、見た目がよく、ソフトでしっとりしたパン類を提供できる。 Since the cooling time can be shortened in this way, the cooling equipment can be reduced, the equipment cost can be reduced, and energy saving of energy required for cooling can be achieved. In addition, since the deterioration due to drying can be effectively suppressed, the properties of breads can be maintained for a long time, and when selling breads, it is possible to shift from made-to-order production to planned production by extending the inventory time. Since storage is possible, expansion of sales channels can also be expected.
Furthermore, because there is little quality deterioration, it is not necessary to cut the ears of bread at the time of reprocessing in some cases, there is no disposal loss, it can be stored for a long time from the consumer side, and it looks good, Can provide soft and moist bread.

また好ましくは、前記第１冷却工程、第２冷却工程及び第３冷却工程において、パン類を取り巻く雰囲気で風速０．１〜２ｍ／秒の気流を生じさせることにより、各冷却工程においてパン類を取り巻く雰囲気を攪拌し、冷却効果を高めることができる。
また好ましくは、前記第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を前記第３冷却工程より低くし、具体的には、前記第１冷却工程のパン類を取り巻く雰囲気の温度を１５〜４０℃及び相対湿度を２０〜８０％の範囲とし、前記第２冷却工程のパン類を取り巻く雰囲気の温度を５〜１５℃及び相対湿度を３０〜６０％の範囲とし、かつ前記第３冷却工程のパン類を取り巻く雰囲気の温度を１０〜２０℃及び相対湿度を６０〜９０％の範囲とすることにより、品質の劣化を来たす前述のホワイトリングと呼ばれる多水分層の発現を防止できるとともに、前述の本発明の効果を一層発揮させることができる。 Preferably, in the first cooling step, the second cooling step, and the third cooling step, by generating an air flow with a wind speed of 0.1 to 2 m / second in an atmosphere surrounding the breads, The surrounding atmosphere can be agitated to enhance the cooling effect.
Preferably, the temperature and humidity of the atmosphere surrounding the breads in the second cooling step are lower than those in the third cooling step. Specifically, the temperature of the atmosphere surrounding the breads in the first cooling step is 15 to 40 degreeC and a relative humidity shall be the range of 20-80%, the temperature of the atmosphere surrounding the breads of the said 2nd cooling process shall be 5-15 degreeC, a relative humidity shall be the range of 30-60%, and the said 3rd cooling process By setting the temperature of the atmosphere surrounding the breads in the range of 10 to 20 ° C. and the relative humidity in the range of 60 to 90%, it is possible to prevent the expression of the multi-moisture layer referred to as the above-mentioned white ring that causes deterioration of the quality, The effects of the present invention can be further exhibited.

また好ましくは、前記第２冷却工程のパン類の滞留時間は、パン類の表面温度がパン類を取り巻く雰囲気の温度と近似した温度となるまで滞留させることにより、前述の第２冷却工程の作用効果が一層確実に発揮される。すなわち冷却促進工程である第２冷却工程においてパン類の表層部は早く冷却されるため、表層からの水分蒸散が押えられ、内部の飽和状態が保持されながら冷却されるため、内部からの水分蒸散が抑制される。 Further preferably, the residence time of the breads in the second cooling step is maintained until the surface temperature of the breads becomes a temperature approximate to the temperature of the atmosphere surrounding the breads, whereby the operation of the second cooling step is performed. The effect is more reliably exhibited. That is, in the second cooling step, which is a cooling promotion step, the surface layer portion of bread is cooled quickly, so that moisture transpiration from the surface layer is suppressed and cooling is performed while maintaining the saturated state inside. Is suppressed.

また好ましくは、パン類の冷凍保管は、水蒸気の透過性の少ない包装材で密封包装して行うことを特徴とすることにより、保管中のパン類の水分蒸散による重量減少を防ぎ、歩留まり率を向上させることができる。
なお水分の蒸散をより効果的に防止するためには、包装材が小さいほどよく、また食品に密着しているほどよい。 Preferably, the bread is stored frozen with a packaging material having a low water vapor permeability to prevent weight loss due to moisture evaporation of the bread during storage, and the yield rate is reduced. Can be improved.
In order to more effectively prevent moisture transpiration, the smaller the packaging material is, the better it is in close contact with the food.

また発明方法において、好ましくは、ひとつのゾーン（空間）で時系列的に前記第１冷却工程、第２冷却工程及び第３冷却工程を行うことにより、冷却設備の簡素化、縮小化、省エネルギー化及び省資源化を達成することができる。 In the inventive method, preferably, the first cooling step, the second cooling step, and the third cooling step are performed in time series in one zone (space), thereby simplifying, reducing the size of the cooling facility, and saving energy. And resource saving can be achieved.

以下、本発明を図に示した実施例を用いて詳細に説明する。但し、この実施例に記載されている構成部品の寸法、材質、形状、その相対配置などは特に特定的な記載がない限り、この発明の範囲をそれのみに限定する趣旨ではなく、単なる説明例にすぎない。
図２は、本発明の第１実施例の斜視図、図３は、前記第１実施例の実験結果を比較例とともに示す図表、図４は、前記第１実施例の官能評価を比較例とともに示す図表、図５は、前記第１実施例の温度降下状況を比較例とともに示すグラフ、図６は、前記第１実施例の製品の歩留まりを比較例とともに示すグラフ、図７は、前記第１実施例の官能評価を比較例とともに示すグラフである。 Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in this example are not intended to limit the scope of the present invention only to specific examples unless otherwise specified. Only.
2 is a perspective view of the first embodiment of the present invention, FIG. 3 is a chart showing experimental results of the first embodiment together with comparative examples, and FIG. 4 is a sensory evaluation of the first embodiment together with comparative examples. FIG. 5 is a graph showing a temperature drop situation of the first embodiment together with a comparative example, FIG. 6 is a graph showing a product yield of the first embodiment together with a comparative example, and FIG. It is a graph which shows the sensory evaluation of an Example with a comparative example.

パン工場で、常法にしたがって製造されている工程において焼成と、それに続いて行われる型はずし直後の山形蜂蜜入り全粒小麦粉食パンＰの中から任意にサンプルとして６個を抽出する（以下「サンプル」という）。サンプルは、２９±０．５℃・相対湿度７０±５％の第一冷却ゾーンであるオーブン出口が開口している製造室内で、オーブンの輻射熱の影響しない区域で、図２の如く目の粗いステンレス製針金の角枠付きバー網２枚にそれぞれ３個ずつ載せる。
抽出後、可及的速やかに、サンプルの載った金網２枚のうちの１枚のサンプルに、微細な霧状の水を可能な限りパン以外に飛散しないよう均一にパン表面にパン重量の０．５０±５％の水が付着するよう散布する。 In the bread factory, 6 pieces are arbitrarily extracted as samples from the whole-wheat bread loaf P containing the yamagata honey immediately after the baking and the mold removal performed in accordance with the conventional method. "). The sample is rough in the manufacturing chamber where the oven outlet, which is the first cooling zone of 29 ± 0.5 ° C and relative humidity 70 ± 5%, is open, as shown in Fig. 2, in the area not affected by the radiant heat of the oven. Place three each on two bar nets with stainless steel square frames.
After extraction, as soon as possible, one of the two wire meshes on which the sample is placed is uniformly spread on the surface of the bread so that fine mist of water is not scattered as much as possible. Spread with 50 ± 5% water.

サンプル表面は、表層部の膨潤や水滴が形成されない、均一に薄い水の膜が形成されている常態とする。微細な霧を散布しないサンプルの載った他の金網は散布する霧が飛散しない距離に置く。
霧散布処理直後、霧を散布しないサンプルと霧を散布したサンプルをそれぞれ１個ずつ前述の異なる３枚の目の粗いステンレス製針金の角枠付きバー網に長手方向に平行に５０ｍｍの間隔をおいて載せグループ１、グループ２、グループ３の３グループを作る。
各グループの水を散布したほうのサンプルを１−１，２−１，３−１とし、水を散布しないほうを１−２，２−２，３−２とする。 The sample surface is in a normal state in which a uniformly thin water film is formed so that the surface layer does not swell and water droplets are not formed. Other metal meshes carrying samples that do not spread fine mist are placed at a distance that does not scatter scattered mist.
Immediately after the mist spraying process, one sample each without mist spraying and one sample with mist spraying are placed parallel to the longitudinal direction on the bar net with a square frame of the three different stainless steel wires mentioned above, spaced apart by 50 mm. 3 groups of group 1, group 2, and group 3 are created.
Samples to which the water of each group is sprayed are designated as 1-1, 2-1, and 3-1, and those that are not sprayed with water are designated as 1-2, 2-2, and 3-2.

グループ１は、従来の冷却方法の一方法で、一次冷却室（室内空気条件：温度２９±０．５℃、相対湿度ＲＨ７０±５％、対製品風速０．６ｍ／ｓｅｃ）で１０５分間冷却を行った。
グループ２は、グループ１より冷却速度を速めるための従来の冷却方法の一方法で、一次冷却室（室内空気条件：温度２９±０．５℃、相対湿度ＲＨ７０±５％、対製品風速０．６ｍ／ｓｅｃ）で５分冷却後、雰囲気温度が任意に設定できる室内で二次冷却条件（室内空気条件：温度１５±１℃、相対湿度ＲＨ７０±１０％、対製品風速０．６ｍ／ｓｅｃ）で５０分、三次冷却条件（室内空気条件：温度１０±１℃、相対湿度ＲＨ５０±１０％、対製品風速０．６ｍ／ｓｅｃ）で５０分冷却を行った。 Group 1 is a conventional cooling method that cools for 105 minutes in a primary cooling room (room air conditions: temperature 29 ± 0.5 ° C, relative humidity RH 70 ± 5%, product wind speed 0.6 m / sec). went.
Group 2 is a conventional cooling method for accelerating the cooling rate as compared with Group 1. In the primary cooling chamber (indoor air condition: temperature 29 ± 0.5 ° C., relative humidity RH 70 ± 5%, product wind speed 0. After cooling for 5 minutes at 6 m / sec), secondary cooling conditions in the room where the ambient temperature can be set arbitrarily (room air conditions: temperature 15 ± 1 ° C., relative humidity RH 70 ± 10%, product wind speed 0.6 m / sec) For 50 minutes, cooling was performed for 50 minutes under tertiary cooling conditions (indoor air conditions: temperature 10 ± 1 ° C., relative humidity RH 50 ± 10%, air velocity to product 0.6 m / sec).

グループ３は、本発明の冷却方法で、三次冷却の温度・湿度を二次冷却より高く設定している。冷却条件は一次冷却室（室内空気条件：温度２９±０．５℃、相対湿度ＲＨ７０±５％、対製品風速０．６ｍ／ｓｅｃ）で５分冷却後、雰囲気温度が任意に設定できる室内で二次冷却条件（室内空気条件：温度１０±１℃、相対湿度ＲＨ５０±１０％、対製品風速０．６ｍ／ｓｅｃ）で５０分、三次冷却条件（室内空気条件：温度１５±１℃、相対湿度ＲＨ７０±１０％、対製品風速０．６ｍ／ｓｅｃ）で５０分冷却を行った。
各サンプルは幾何学的中心に温度センサを挿入し、冷却開始より終了までのサンプル中心温度の時系列的変化を測定した。サンプル重量は全サンプルともサンプル抽出時と、水の微細な霧を散布したものは散布直後、冷却終了時に測定した。 Group 3 is the cooling method of the present invention, in which the temperature and humidity of the tertiary cooling are set higher than those of the secondary cooling. Cooling conditions are in a primary cooling room (room air condition: temperature 29 ± 0.5 ° C, relative humidity RH70 ± 5%, product wind speed 0.6m / sec) for 5 minutes, and the room temperature can be set arbitrarily. Secondary cooling conditions (room air conditions: temperature 10 ± 1 ° C, relative humidity RH50 ± 10%, product wind speed 0.6 m / sec) for 50 minutes, tertiary cooling conditions (room air conditions: temperature 15 ± 1 ° C, relative Cooling was performed for 50 minutes at a humidity of RH 70 ± 10% and a wind speed of 0.6 m / sec with respect to the product.
For each sample, a temperature sensor was inserted at the geometric center, and the time-series change in the sample center temperature from the start to the end of cooling was measured. The sample weight was measured at the time of sample extraction for all the samples, and immediately after the spraying for those sprayed with a fine mist of water, at the end of cooling.

一サンプル毎に冷却終了時の重量測定後、直ちに機械式スライサーで１０枚の等分の厚さにスライスし、樹脂フイルムで密閉含気包装し、包装後、常温（２５℃）で４８時間保管し、官能検査を行った。
以上の冷却試験を５回実施し、サンプル初期温度、付加水重量、冷却雰囲気空気条件、冷却時間等の５回平均値を図３に示し、官能検査結果を図４に示す。
官能検査の評価方法は、２０名のパネラーがグループ１、グループ２、グループ３のサンプルを同一オーブン・同一時刻に焼成されたもの（以下同一サンプル群と云う）から採取し、それぞれの冷却方法により冷却を行う。 After measuring the weight at the end of cooling for each sample, immediately slice it into 10 equal thicknesses with a mechanical slicer, seal and package with resin film, and store it at room temperature (25 ° C) for 48 hours. Then, a sensory test was performed.
The above cooling test was carried out 5 times, the average values of 5 times such as sample initial temperature, weight of added water, cooling atmosphere air condition, cooling time, etc. are shown in FIG. 3, and the sensory test results are shown in FIG.
The sensory test was evaluated by taking 20 panelists from Group 1, Group 2, and Group 3 samples fired at the same oven at the same time (hereinafter referred to as the same sample group). Cool down.

保管後これらサンプルをブラインド（冷却方法を明示しない）で２０名のパネラーが図４に記載の評価項目に従い良いものから順位をつけ、順位に従い評価の高いほうから６・５・４・３・２・１と点数をつける。図４は以上の評価を５回のサンプル群で実施した評価の合計値である。評価は各々の評価項目毎に最も良い６、やや良い５、良い４、少々難あり３、悪い２、最も悪い１、の６段階とする。 After storage, these samples were blinded (the cooling method was not specified), and 20 panelists ranked in order from the best according to the evaluation items shown in Fig. 4, and the highest rating according to the ranking was 6, 5, 4, 3, 2・ Score 1 and score. FIG. 4 shows the total value of evaluations obtained by performing the above evaluations on five sample groups. For each evaluation item, the evaluation is made into 6 levels: 6 for the best, 5 for good, 4 for good, 3 for some difficulty, 2 for bad, and 1 for worst.

以下本官能検査の評価の考え方を説明する。
サンプルの順位により評価を６段階の点数付けとしたのは、食品は同一設備といえども全く同じ製品が出来上がる事はない。例としてミキサーで混練された１バッチのパン生地が成形される時最初に成形された製品と最後に成形される時では生地の発酵度が異なり密度が異なる。オーブンもその日の朝一番に焼き上げたものと、２番目では焼き上がりが異なる等、焼成直後の状態が異なる。 The concept of evaluation of this sensory test will be described below.
Even if the food is the same equipment, the same product will not be produced even if the evaluation is based on the ranking of the samples. For example, when a batch of bread dough kneaded by a mixer is formed, the degree of fermentation of the dough is different and the density is different between the first formed product and the last formed dough. The oven is different from the one baked first in the morning and the state immediately after baking, such as the second being baked differently.

このため官能検査において、パン表面にしわが一つなら６点、６つ以上なら１点とか、しわの大きさでの評価点数を決めるとか、絶対数で決めることは困難である。すなわちサンプル群が焼成直後のサンプル採取時点でそれぞれ固体差を持っている。このため同一サンプル群の中で各々の評価項目毎に順位付けにより評価したほうがより公正な評価が出来ると考えられる。
このため本評価方法を採用する。 For this reason, in the sensory test, it is difficult to determine 6 points if there is one wrinkle on the bread surface, 1 point if there are 6 or more, or an evaluation number based on the size of the wrinkle, or an absolute number. That is, each sample group has a solid difference at the time of sample collection immediately after firing. For this reason, it is considered that a fairer evaluation can be performed by evaluating each evaluation item by ranking in the same sample group.
Therefore, this evaluation method is adopted.

本発明方法を実施したグループ３の３−１は、３−２と比べ、図３及び該図３に基づいて作成した図６より、歩留まりが上昇し、図３に基づいて作成した図５より、同じ時間でサンプル中心温度は約２℃下がっていることがわかる。
一定時間冷却後、中心温度が低く、すなわち冷却速度が速く、歩留まりがよいものは、各グループとも霧をサンプル表面に均一に散布し水を付着させたものであった。水を散布したサンプルの冷却速度が速いのは、水の散布により表面に付着した水分がパンの熱量により蒸発し、蒸発潜熱を奪うためである。 Compared with 3-2, Group 3-1, which implemented the method of the present invention, has a higher yield than FIG. 3 and FIG. 6 created based on FIG. 3, and from FIG. 5 created based on FIG. It can be seen that the sample center temperature dropped by about 2 ° C. at the same time.
After cooling for a certain time, the center temperature was low, that is, the cooling rate was fast and the yield was good. In each group, mist was uniformly sprayed on the sample surface and water was attached. The reason why the cooling rate of the sample sprayed with water is high is that the water adhering to the surface by water spraying evaporates due to the heat amount of the pan, and takes away latent heat of evaporation.

水の蒸発による製品の温度降下を計算より求めると、大気圧・気温・水の温度により相違するが、大気圧下では水１ｇあたり略２，２１８．６Ｊの熱量がサンプルより奪われることになる。このため雰囲気空気がサンプルからの表面熱伝達で取り去る熱量・サンプルからの放射による熱量の減少に散布した水の蒸発潜熱が同時に加算される。
一例として、サンプルの比熱が２．９３０２３５Ｊ／ｇ・重量７００g／１個のパンに５gの水を散布した場合、水の蒸発潜熱により次の平均温度降下が見込める。
５ｇ×２，２１８．６J／ｇ＝１１，０９３Ｊ（水の蒸発潜熱）
１１，０９３Ｊ÷（７００ｇ×２．９３０２３５Ｊ／℃ｇ）＝５．４℃（温度降下） If the temperature drop of the product due to water evaporation is calculated, it will differ depending on the atmospheric pressure, temperature, and water temperature, but under atmospheric pressure, approximately 2,218.6 J of heat is deprived from the sample per gram of water. . For this reason, the latent heat of vaporization of the sprayed water is added simultaneously to the amount of heat removed by the ambient air by surface heat transfer from the sample and the decrease in the amount of heat due to radiation from the sample.
As an example, when 5 g of water is sprayed on a pan having a specific heat of 2.930235 J / g · weight 700 g / 1 piece, the following average temperature drop can be expected due to the latent heat of vaporization of water.
5 g × 2, 218.6 J / g = 11,093 J (latent heat of water evaporation)
11,093J / (700 g × 2.930235 J / ° C.) = 5.4 ° C. (temperature drop)

平均温度降下とはサンプル全体の温度の平均である。サンプルの熱伝達率により非常に長時間経過すればサンプルの温度は各部分すべて等しくなるが、本実施例の冷却時間内では、冷却中の表面温度と中心温度は当然異なる。このため中心温度においては、噴霧し付着した水分の蒸発潜熱に相当する温度降下は現れない。
歩留まりについては、図３より導かれた図６より、各グループとも微細水をパン表面に散布したサンプルの歩留まり率が高い。すなわち水分蒸散が低いことになる。これは、同一の冷却条件（温度・湿度・対製品風速・冷却時間）では、噴霧によりサンプル表面に付着した水が蒸発した後にサンプルの水分が蒸散するためである。 The average temperature drop is the average temperature of the entire sample. If a very long time elapses due to the heat transfer coefficient of the sample, the temperature of the sample becomes all equal, but the surface temperature and the center temperature during cooling are naturally different within the cooling time of this embodiment. For this reason, at the center temperature, a temperature drop corresponding to the latent heat of vaporization of the sprayed and adhered water does not appear.
With respect to the yield, as shown in FIG. 6 derived from FIG. 3, the yield rate of the sample in which fine water is sprayed on the bread surface is high in each group. That is, moisture transpiration is low. This is because, under the same cooling conditions (temperature, humidity, product wind speed, cooling time), the water of the sample evaporates after the water adhering to the sample surface is evaporated by spraying.

更に、３グループ中、歩留まり率が高いグループは本発明の冷却方法を実施したグループ３である。
この要因は、２次冷却でサンプルの表層部が２次冷却の露点温度以下に冷却され、３次冷却で２次冷却時の露点温度より高くしたため、３次冷却時に雰囲気空気中の水蒸気が表層部に吸着されたからである。 Furthermore, among the three groups, the group with a high yield rate is Group 3 in which the cooling method of the present invention is implemented.
This is because the surface layer of the sample was cooled below the dew point temperature of the secondary cooling by the secondary cooling and higher than the dew point temperature of the secondary cooling by the third cooling, so that the water vapor in the ambient air was the surface layer during the third cooling. It is because it was adsorbed by the part.

本発明方法を実施したグループ３の２次冷却条件の雰囲気空気温度・湿度については、１０℃以下の高湿度（６０％以上）、又は低湿度（４０パーセント以下）の雰囲気を維持することは、技術の難易度が高く、設備建設コストが高額になること、冷却室内の壁・床・天井並びに室内に設置されている機器器具類の表面に結露しやすく、これが原因で微生物の繁殖があること、散布した水分によりサンプル表面に付着した水が、低温・高湿度では蒸発しにくいため表層部に膨潤の恐れがあること、低温（サンプルの種類により異なる）ではサンプルの内部に包含する水分が内部から蒸発し、表面に移動している水蒸気が表層近くで凝縮し冷却終了時に不可逆な水分の多く含む層（前述のホワイトリング）が発現する危険がある。このため設備建設コストの低減と、品質を考慮し、２次冷却の雰囲気空気条件を設定した。 Regarding the atmospheric air temperature / humidity in the secondary cooling condition of Group 3 in which the method of the present invention was performed, maintaining an atmosphere of high humidity (60% or more) of 10 ° C. or less or low humidity (40% or less) Technical difficulty is high, equipment construction costs are high, and the walls, floors, ceilings in the cooling room and the surface of equipment installed in the room are likely to condense, which causes the growth of microorganisms The water adhering to the sample surface due to the sprayed water is less likely to evaporate at low temperatures and high humidity, so the surface layer may swell, and at low temperatures (depending on the type of sample) There is a risk that the water vapor evaporated from the water and moving to the surface will condense near the surface layer, and a layer containing a large amount of irreversible moisture (the above-mentioned white ring) will appear at the end of cooling. For this reason, considering the reduction of equipment construction cost and quality, the ambient air conditions for secondary cooling were set.

上記各グループの製品を冷却後直ちにスライス・包装後常温（２５℃）で４８時間保管し、官能評価を行った。官能評価項目は、外観として表面及び切断面の常態、パンを手で押え離した時の復元性、香りはパン特有の香りとパンに好ましくない臭いの有無と強さ、食味は噛み切りの容易さ（処理が悪いと表層部、表層部近くがゴム上になりスムースな噛み切りが出来ないか、ぼろぼろと崩れる）、口腔中でのしっとり感と口溶・ボソボソ感、歯にまとわりつくべたつき感等を各パネラーが６段階で評価する。
図４は官能検査パネラー２０人が冷却方法の異なる各回の６個サンプルについて、６段階評価を５回実施し、冷却方法、評価項目ごとに合計した。図７は、図４の結果をグラフ化したものである。 The products of each of the above groups were immediately sliced and packaged and then stored at room temperature (25 ° C.) for 48 hours for sensory evaluation. Sensory evaluation items are normal appearance of the surface and cut surface as appearance, resilience when the bread is pressed and released by hand, scent is unique scent of bread and presence and strength of unpleasant odor, and taste is easy to bite (If the treatment is poor, the surface layer, the surface layer will be on the rubber and will not be able to bite smoothly or break down) Each panel evaluates in 6 stages.
In FIG. 4, six sensory test panelists performed six-stage evaluations five times for six samples of each time with different cooling methods, and totaled for each cooling method and evaluation item. FIG. 7 is a graph of the results of FIG.

図４から、水を噴霧し、サンプル表面に均一に付着させたサンプルは、各冷却方法とも、官能評価は優れていた。最も優れていた冷却方法は１次冷却で水を表面に散布し、冷却雰囲気空気については、２次冷却の温度湿度が最も低く、３次冷却が２次冷却の露点以上の冷却方法、すなわち本発明の冷却方法を実施したグループ３であった。
このことは商品として、本発明による冷却方法は、従来の冷却方法に比較し、高歩留まり・高品質な製品が短時間で冷却されるため、省エネ、省スペース・省食材が計られることから、コスト削減でより良い製品が生産されることがわかる。 From FIG. 4, the sample sprayed with water and uniformly adhered to the sample surface was excellent in sensory evaluation with each cooling method. The most excellent cooling method is the primary cooling method in which water is sprayed on the surface, and the cooling atmosphere air has the lowest temperature and humidity for the secondary cooling, and the cooling method for which the third cooling is higher than the dew point for the secondary cooling. It was group 3 which implemented the cooling method of invention.
This means that the cooling method according to the present invention is a product as compared with the conventional cooling method, because high yield and high quality products are cooled in a short time, so energy saving, space saving and food saving materials are measured. It can be seen that better products are produced by cost reduction.

次に本発明方法の第２実施例について説明する。
実施例１と同様な方法で冷却・スライス・包装されたサンプルを−２５℃の冷凍室内で２４時間放置凍結後、１４日間−２０℃の冷凍保管庫で保管し、常温の室内（２０℃）放置で包装のまま自然解凍（１２時間）後、サンプル中心温度が１８℃以上に達した時点で重量測定と官能評価を行った。 Next, a second embodiment of the method of the present invention will be described.
Samples cooled, sliced and packaged in the same manner as in Example 1 were left to stand for 24 hours in a freezer at -25 ° C, then stored in a freezer at -20 ° C for 14 days, and a room temperature room (20 ° C). After natural thawing (12 hours) with packaging as it was, weight measurement and sensory evaluation were performed when the sample center temperature reached 18 ° C. or higher.

保管中の重量減少は全サンプルとも計量器の計測では認められなかった。また包材内部に結露も認められないため、凍結・冷凍保管・解凍中のサンプルの水分減少は無いものと断定できる。
また官能評価の結果について、凍結したグループ３の水噴霧したサンプル（Ｇ３−１）は、凍結・冷凍・解凍しない第１実施例のグループ３の水噴霧したサンプル（Ｇ３−１）との差は微小で、パネラーの識別能力によっては認識できない程度で殆ど差は認められない。
凍結したグループ２の水噴霧したサンプル（Ｇ２−１）は凍結・冷凍・解凍しない第１実施例のグループ２の水噴霧したサンプル（Ｇ２−１）との差は各パネラーとも認識できた。
凍結したグループ１の水噴霧したサンプル（Ｇ１−１）、は凍結・冷凍・解凍しない第１実施例のグループ１の水噴霧したサンプル（Ｇ１−１）との差は各パネラーとも明確に認識できた。 No weight loss during storage was observed in all samples with the measuring instrument. In addition, since no dew condensation is observed inside the packaging material, it can be determined that there is no decrease in moisture of the sample during freezing, frozen storage, and thawing.
In addition, regarding the result of sensory evaluation, the difference between the frozen group 3 water sprayed sample (G3-1) and the group 3 water sprayed sample (G3-1) which is not frozen, frozen or thawed is It is very small, and almost no difference is recognized to the extent that it cannot be recognized depending on the identification ability of the panelists.
The difference between the frozen group 2 water-sprayed sample (G2-1) and the group 2 water-sprayed sample (G2-1) which was not frozen, frozen or thawed was recognized by each panel.
The difference between the frozen group 1 water-sprayed sample (G1-1) and the group 1 water-sprayed sample (G1-1) which is not frozen, frozen or thawed can be clearly recognized by each panel. It was.

第２実施例の凍結した水噴霧無しサンプルのグループ１（Ｇ１−２）、グループ２（Ｇ２−２）、グループ３（３−２）は、表面に皺、ひび割れ、表皮の剥離、表層部の肥厚が凍結・冷凍・解凍しない第１実施例の同グループに比べ、これらの発生がＧ１−２、Ｇ２−２、Ｇ３−２の順に多かった。
第２実施例の凍結した水噴霧したサンプルグループ１とグループ２については表面の皺、ひび割れ、表皮の剥離、表層部の肥厚の発生は見られるが、水散布しないサンプルに比較し程度と発生は少ない。 The group 1 (G1-2), group 2 (G2-2), and group 3 (3-2) of the frozen water-free sample of the second example are wrinkles, cracks, peeling of the skin, surface layer Compared with the same group of the first example in which the thickening was not frozen, frozen, or thawed, these occurrences were in the order of G1-2, G2-2, and G3-2.
For the frozen water sprayed sample groups 1 and 2 of the second embodiment, surface wrinkles, cracks, peeling of the skin, and thickening of the surface layer are observed, but the extent and occurrence are compared to the samples not sprayed with water. Few.

第２実施例の凍結したグループ３は表面の皺、ひび割れ、表皮の剥離、表層部の肥厚は見られない。
第２実施例において、第１実施例の冷却後４８時間室温（２０℃）保管サンプルとの官能評価に関する相違点は、グループ３の（３−１）を除いて、全般的に弾力の低下、粒状組織の発生、表面の皺・われの発生とつやの消失、口どけの悪さの助長が見られた。
第２実施例の重量検査及び官能評価の結果については、第１実施例の冷却後４８時間室温（２０℃）保管サンプルと同様、水を噴霧しサンプル表面に均一に付着させたサンプルについては、各冷却方法とも、官能評価が最も優れていた冷却方法は、一次冷却で水を散布し、２次冷却の温度湿度が最も低く、３次冷却が２次冷却の露点以上の本発明による冷却方法であった。 In the frozen group 3 of the second embodiment, surface wrinkles, cracks, peeling of the skin, and thickening of the surface layer are not observed.
In the second example, the difference in sensory evaluation with the sample stored at room temperature (20 ° C.) for 48 hours after cooling in the first example is that the elasticity is generally reduced, except for (3-1) in group 3. The generation of granular structure, the occurrence of wrinkles and cracks on the surface and disappearance of gloss, and the promotion of poor mouthfeel were observed.
Regarding the results of the weight inspection and sensory evaluation of the second example, as with the sample stored at room temperature (20 ° C.) for 48 hours after cooling in the first example, for the sample sprayed with water and uniformly adhered to the sample surface, For each cooling method, the cooling method with the best sensory evaluation is the cooling method according to the present invention in which water is sprayed by primary cooling, the temperature and humidity of secondary cooling is the lowest, and the tertiary cooling is at least the dew point of secondary cooling. Met.

このことより、１次冷却の段階で、水噴霧により表面に均一に水膜を形成し、冷却雰囲気空気の温湿度が２次冷却の温度湿度が最も低く、３次冷却が２次冷却の露点以上でかつ第２冷却工程より高湿度の雰囲気に保持してパン類の表面及び表層に雰囲気中の水分を吸着させる、本発明による冷却方法が冷凍パンの製法に有効であり、従来の冷却方法に比較し、高歩留まり・高品質な製品が短時間で冷却されることがわかる。 Therefore, in the primary cooling stage, a water film is uniformly formed on the surface by water spray, the temperature and humidity of the cooling atmosphere air is the lowest in the secondary cooling, and the dew point of the secondary cooling is the secondary cooling. As described above, the cooling method according to the present invention is effective for the manufacturing method of a frozen bread, in which the moisture in the atmosphere is adsorbed on the surface and the surface layer of breads while being maintained in a higher humidity atmosphere than the second cooling step. It can be seen that high-yield and high-quality products can be cooled in a short period of time.

従って本発明の冷却方法によれば、方法省エネ、省スペース・省食材と、更に冷凍による受注生産から計画生産への改善による生産効率と生産設備の規模縮小、経時劣化による商品廃棄の削減、資源の有効利用が計られることから、コスト削減でより良い製品が生産され、常時高品質の商品を消費者に提供するとともに、環境負荷の低減が可能である。 Therefore, according to the cooling method of the present invention, the method energy saving, space saving and food saving materials, and further reduction in production efficiency and scale of production equipment by improvement from order production to planned production by freezing, reduction of product disposal due to deterioration over time, resources As a result, it is possible to produce better products with reduced costs, to always provide high-quality products to consumers, and to reduce the environmental burden.

本発明は、焼成パンの最終加熱処理工程後の冷却工程において、水を付着して水の蒸発潜熱により冷却速度を速め、次の工程で食品内部の水分の蒸散を防ぐ雰囲気とし、その後の工程で食品に水分を吸着させることにより、冷却時間の短縮とそれによる設備の縮小化を達成できるとともに、食品の歩留まり向上及び品質向上を可能とする有益な冷却方法及び冷却システムを提供することができる。 In the cooling step after the final heat treatment step of the baking pan, the present invention attaches water and accelerates the cooling rate by the latent heat of vaporization of water, and in the next step, the atmosphere prevents the evaporation of moisture inside the food, and the subsequent steps By adsorbing moisture to the food, it is possible to achieve a cooling method and a cooling system that can shorten the cooling time and thereby reduce the equipment, and improve the yield and quality of the food. .

本発明を図式化して示す説明図である。It is explanatory drawing which illustrates this invention schematically. 本発明の第１実施例の斜視図である。1 is a perspective view of a first embodiment of the present invention. 前記第１実施例の実験結果を比較例とともに示す図表である。It is a graph which shows the experimental result of the said 1st Example with a comparative example. 前記第１実施例の官能評価を比較例とともに示す図表である。It is a graph which shows the sensory evaluation of the said 1st Example with a comparative example. 前記第１実施例の温度降下状況を比較例とともに示すグラフである。It is a graph which shows the temperature fall condition of the said 1st Example with a comparative example. 前記第１実施例の製品の歩留まりを比較例とともに示すグラフである。It is a graph which shows the yield of the product of the said 1st Example with a comparative example. 前記第１実施例の官能評価を比較例とともに示すグラフである。It is a graph which shows the sensory evaluation of the said 1st Example with a comparative example.

Claims

パン類を最終加熱処理して冷却する方法において、パン類を最終加熱処理する加熱工程と、該最終加熱処理直後の高温のパン類の表面に水を付着させる第１冷却工程と、パン類を取り巻く雰囲気で風速０．１〜２ｍ／秒の気流を生じさせて、パン類を付着された水に蒸発潜熱を利用して冷却を促進させる第２冷却工程と、前記第２冷却工程で冷却されたパン類をその表面温度より高い露点温度でかつ前記第２冷却工程より高湿度の雰囲気中に保持して水分を吸着させる第３冷却工程とを少なくとも具備し、前記第２冷却工程に投入されるときのパン類の最も高い部分は５０〜９５℃であるとともに、前記第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を前記第３冷却工程より低くすることを特徴とするパン類の冷却方法。 In the method of cooling the breads by the final heat treatment, the heating step for the final heat treatment of the breads, the first cooling step for attaching water to the surface of the high-temperature breads immediately after the final heat treatment , A second cooling step in which an air current of 0.1 to 2 m / sec is generated in the surrounding atmosphere, and cooling is promoted by using latent heat of vaporization in water to which breads are attached, and is cooled in the second cooling step. At least a third cooling step for holding moisture in an atmosphere having a dew point higher than the surface temperature and higher humidity than the second cooling step to adsorb moisture, and being put into the second cooling step The highest part of the breads is 50 to 95 ° C., and the temperature and humidity of the atmosphere surrounding the breads in the second cooling step are lower than those in the third cooling step. Cooling method.

前記第１冷却工程及び第３冷却工程においても、パン類を取り巻く雰囲気で風速０．１〜２ｍ／秒の気流を生じさせることを特徴とする請求項１記載のパン類の冷却方法。 Wherein also in the first cooling engineering as及 Beauty third cooling step, breads cooling method according to claim 1, wherein the resulting wind speed 0.1～2M / sec air flow in the atmosphere surrounding the bread.

前記第１冷却工程のパン類を取り巻く雰囲気の温度を１５〜４０℃及び相対湿度を２０〜８０％の範囲とし、前記第２冷却工程のパン類を取り巻く雰囲気の温度を５〜１５℃及び相対湿度を３０〜６０％の範囲とし、かつ前記第３冷却工程のパン類を取り巻く雰囲気の温度を１０〜２０℃及び相対湿度を６０〜９０％の範囲で、前記第２冷却工程のパン類を取り巻く雰囲気の温度及び湿度を前記第３冷却工程より低くすることを特徴とする請求項１記載のパン類の冷却方法。 The temperature of the atmosphere surrounding the breads in the first cooling step is 15 to 40 ° C. and the relative humidity is in the range of 20 to 80%, and the temperature of the atmosphere surrounding the breads in the second cooling step is 5 to 15 ° C. and relative The temperature of the atmosphere surrounding the breads in the third cooling step is 10 to 20 ° C., the relative humidity is in the range of 60 to 90%, and the breads in the second cooling step are in a range of 30 to 60%. 2. The method for cooling bread according to claim 1, wherein the temperature and humidity of the surrounding atmosphere are set lower than in the third cooling step.

前記第２冷却工程のパン類の滞留時間は、パン類の表面温度がパン類を取り巻く雰囲気の温度と近似した温度となるまで滞留させることを特徴とする請求項１記載のパン類の冷却方法。 2. The method for cooling bread according to claim 1, wherein the residence time of the breads in the second cooling step is kept until the surface temperature of the breads is similar to the temperature of the atmosphere surrounding the breads. .

前記第１冷却工程において、最終加熱工程を終了した直後のパン類の露出した表面に水の均一な膜が形成されるように水を付着することを特徴とする請求項１記載のパン類の冷却方法。 2. The bread according to claim 1, wherein in the first cooling step, water is adhered so that a uniform film of water is formed on an exposed surface of the bread immediately after finishing the final heating step. Cooling method.

パン類に付着させる１回当たりの水量は、パン類の０．１５〜２％の範囲であり、かつパン類に水を付着する回数は１〜３回であることを特徴とする請求項１記載のパン類の冷却方法。 The amount of water per one time attached to bread is in the range of 0.15 to 2% of the bread, and the number of times of attaching water to the bread is 1 to 3. The cooling method of bread as described.

パン類を請求項１記載の冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行うパン類の冷却方法において、
前記パン類の凍結は、凍結前温度まで冷却後速やかに包装材で包装しない状態の裸のまま行うことを特徴とするパン類の冷却方法。 In the method for cooling breads, the breads are cooled to the pre-freezing temperature of the breads by the cooling method according to claim 1 and then the frozen breads are frozen.
The frozen bread are characteristics and to Rupa emissions such cooling method to make bare a state not wrapped with rapidly packaging cooled to freezing temperature before.

パン類を請求項１記載の冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行うパン類の冷却方法において、
パン類の凍結は、水蒸気の透過性の少ない包装材で密封包装して行うことを特徴とするパン類の冷却方法。 In the method for cooling breads, the breads are cooled to the pre-freezing temperature of the breads by the cooling method according to claim 1 and then the frozen breads are frozen.
Frozen bread has features and to Rupa emissions such cooling method to be carried out sealed package with permeability less packaging material of water vapor.

パン類を請求項１記載の冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行い、更に該凍結されたパン類を冷凍保管するパン類の冷却方法において、
パン類の冷凍保管は、水蒸気の透過性の少ない包装材で密封包装して行うことを特徴とするパン類の冷却方法。 The bread is cooled to the pre-freezing temperature of the bread by the cooling method according to claim 1, the frozen bread is then frozen, and the frozen bread is then stored frozen. In the method
Frozen storage of bread has features and to Rupa emissions such cooling method to be carried out sealed package with permeability less packaging material of water vapor.

パン類を請求項１記載の冷却方法にてパン類の凍結前温度まで冷却し、その後に該冷却されたパン類の凍結を行い、更に該凍結されたパン類を冷凍保管若しくは冷凍輸送するパン類の冷却方法において、
包装されたパン類が凍結工程終了後、冷凍保管若しくは冷凍輸送後の解凍工程に至るまでの工程中の温度変化は、−１５℃以下であり、かつ設定温度に対するパン類の温度変化は、±１℃の範囲とすることを特徴とする請求項１記載のパン類の冷却方法。 Bread that is cooled to the pre-freezing temperature of breads by the cooling method according to claim 1, and thereafter the cooled breads are frozen, and the frozen breads are stored frozen or transported in a frozen state. In the cooling method of
The temperature change during the process from the completion of the frozen process to the thawing process after the frozen process or the frozen transport is −15 ° C. or less, and the temperature change of the breads with respect to the set temperature is ± 2. The method for cooling bread according to claim 1, wherein the temperature is in the range of 1 [deg.] C.

ひとつのゾーンで時系列的に前記第１冷却工程、第２冷却工程及び第３冷却工程を行うことを特徴とする請求項１記載のパン類の冷却方法。 The method for cooling bread according to claim 1, wherein the first cooling step, the second cooling step, and the third cooling step are performed in time series in one zone.