JPH0215182B2 - - Google Patents
Info
- Publication number
- JPH0215182B2 JPH0215182B2 JP57116247A JP11624782A JPH0215182B2 JP H0215182 B2 JPH0215182 B2 JP H0215182B2 JP 57116247 A JP57116247 A JP 57116247A JP 11624782 A JP11624782 A JP 11624782A JP H0215182 B2 JPH0215182 B2 JP H0215182B2
- Authority
- JP
- Japan
- Prior art keywords
- thawing
- bread
- present
- humidity
- crust
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000010257 thawing Methods 0.000 claims description 19
- 235000008429 bread Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 235000012180 bread and bread product Nutrition 0.000 claims 1
- 235000014121 butter Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、冷凍パンの解凍方法に関する。
従来、美味なパンを消費者に提供するために
種々の方法が採用されている。例えば自家焼成に
より少量生産し短時間のうちに消費者に販売する
方法、焼成前のパン生地を冷凍しておいて必要量
だけ随時焼成して販売する方法、焼成したパンを
冷凍して保存し販売時に解凍を行う方法等があ
る。これらの方法はいずれも一長一短があるがな
かでも工業的規模で実施できるものとしては焼成
後のパンを冷凍し、これを解凍して直ちに販売す
る方法が挙げられる。しかしながら、かかる方法
は冷凍パンの解凍時にパンの品質が劣化する欠点
があつた。
従来の冷凍パンの解凍手段としては乾熱処理で
行う方法あるいは該方法に湿熱処理を併用する等
の方法が採用されているが、いずれも解凍手段と
して1種類あるいは2種類程度の解凍手段を組合
せたものであつた。
本発明者等は、これら従来の欠点を解決するた
めに種々研究を重ねた結果、特定の湿熱条件下で
マイクロ波を間欠照射することによつて本発明の
目的が達成されることを見出して本発明を完成す
るに至つた。
すなわち、本発明は冷凍パンを湿度80%以上お
よび120〜240℃の湿熱条件下でマイクロ波を間欠
照射することからなる冷凍パンの解凍方法であ
る。
本発明において前記湿度が80%より低いと解凍
後のパンのクラストが硬くなる欠点がある。また
解凍時の解凍温度が120℃より低いと解凍速度が
遅くなり且つ得られるパンのクラストが軟かくな
り過ぎて表面に皺が生起する傾向がある。一方解
凍温度が240℃を超えると解凍後のパンのクラス
トが硬くなり焦げるようになるので好ましくな
い。さらにマイクロ波の照射方法としては連続的
に照射するとクラストが硬くなるが、本発明方法
のように間欠的に照射することによつて連続的に
照射する場合に比べて照射量が少なくてすみ、し
かも解凍後のパンのクラストも軟かく好適なもの
が得られる。このマイクロ波処理における間欠時
間は15〜60秒が好ましい。
本発明方法によればマイクロ波の照射量が少な
く且つ解凍後におけるパンの表面に皺の発生がな
くクラストの軟かいものが得られる。
次に本発明をさらに具体的に示すために実施例
を掲げて説明するが本発明は以下の実施例に限定
されるものではない。
例 1
バターロールの解凍
下記の配合及び操作により焼成されたバターロ
ールを冷凍保存したものをサンプルとし、これを
オーブン、スチームおよびマイクロ波の3種の熱
源をそれぞれ単独かまたは任意に組み合せて使用
して解凍した結果を表1に示す。この結果、これ
ら3種の熱源を同時に作用させることにより解凍
時間が短くしかも食感の良好な製品が得られた。
〔バターロール配合〕
小麦粉 100%
イースト 3
イーストフード 0.1
砂 糖 12%
食 塩 2
脱 粉 2
油 脂 15
卵 10
水 50
〔操作条件〕
ミキシング L2−M4−H1(油脂)M2−H2
〓上温度 27℃
発酵時間 27℃80%湿度、90分
分 割 40g
ベンチタイム 20分
ホイロ 38℃90%湿度、45分
焼 成 210℃11分
The present invention relates to a method for defrosting frozen bread. Conventionally, various methods have been adopted to provide delicious bread to consumers. For example, you can bake bread in small quantities at home and sell it to consumers in a short period of time; you can freeze unbaked bread dough and then bake the required amount as needed and sell it; you can freeze baked bread, store it, and sell it. Sometimes, there are methods to decompress the file. All of these methods have advantages and disadvantages, but among them, one that can be implemented on an industrial scale is a method of freezing bread after baking, thawing it, and immediately selling it. However, this method has the disadvantage that the quality of the frozen bread deteriorates when it is thawed. Conventional methods for thawing frozen bread include methods such as dry heat treatment or a combination of moist heat treatment, but in either case, one or two types of thawing methods are combined. It was hot. As a result of various studies to solve these conventional drawbacks, the present inventors have discovered that the object of the present invention can be achieved by intermittent irradiation with microwaves under specific moist heat conditions. The present invention has now been completed. That is, the present invention is a method for thawing frozen bread, which comprises intermittent irradiation of frozen bread with microwaves under humid heat conditions of 80% or higher humidity and 120 to 240°C. In the present invention, if the humidity is lower than 80%, there is a drawback that the crust of the bread becomes hard after thawing. Furthermore, if the thawing temperature during thawing is lower than 120°C, the thawing speed will be slow and the resulting bread crust will be too soft, tending to cause wrinkles on the surface. On the other hand, if the thawing temperature exceeds 240°C, the crust of the thawed bread will become hard and burnt, which is not preferable. Furthermore, as for the microwave irradiation method, continuous irradiation will harden the crust, but intermittent irradiation as in the method of the present invention requires less irradiation than continuous irradiation. Furthermore, the bread crust after thawing is soft and suitable. The intermittent time in this microwave treatment is preferably 15 to 60 seconds. According to the method of the present invention, the amount of microwave irradiation is small, and a soft crust can be obtained without wrinkles on the surface of the bread after thawing. EXAMPLES Next, the present invention will be described with reference to examples to further illustrate the present invention, but the present invention is not limited to the following examples. Example 1 Thawing butter rolls A frozen butter roll baked using the following formulation and procedure was used as a sample, and three types of heat sources: oven, steam, and microwave were used individually or in any combination. The results of thawing are shown in Table 1. As a result, by applying these three types of heat sources simultaneously, a product with a short thawing time and a good texture was obtained. [Butter roll combination] Flour 100% Yeast 3 Yeast food 0.1 Sugar 12% Salt 2 De-powdering 2 Oil 15 Egg 10 Water 50 [Operating conditions] Mixing L2−M4−H1 (oil and fat) M2−H2 Top temperature 27 ℃ Fermentation time 27℃ 80% humidity, 90 minutes divided 40g Bench time 20 minutes Roast 38℃ 90% humidity, 45 minutes Baking 210℃ 11 minutes
【表】【table】
【表】
例 2
前記例1におけると同じ配合及び操作により焼
成されたバターロールを冷凍保存したものをサン
プルとし、これにマイクロ波の照射を連続にかけ
た場合と間欠的にかけた場合との解凍時間と製品
品質について検討した。結果を表2に示す。この
結果、解凍後の製品の品質は間欠照射したものが
良好であつた。[Table] Example 2 A frozen butter roll baked using the same formulation and procedure as in Example 1 was used as a sample, and the thawing time was measured when microwave irradiation was applied continuously and when it was applied intermittently. and product quality. The results are shown in Table 2. As a result, the quality of the product after thawing was better when the product was irradiated intermittently.
【表】
** クラストがやや硬い
[Table] ** Crust is slightly hard
Claims (1)
〜240℃の湿熱条件下でマイクロ波を間欠照射し
て解凍することを特徴とする、冷凍パン製品の解
凍方法。1. Store frozen bread at a humidity of 80% or higher and 120% humidity.
A method for thawing frozen bread products, characterized by thawing by intermittent microwave irradiation under moist heat conditions of ~240°C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57116247A JPS596832A (en) | 1982-07-06 | 1982-07-06 | Defreezing of frozen bakery product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57116247A JPS596832A (en) | 1982-07-06 | 1982-07-06 | Defreezing of frozen bakery product |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS596832A JPS596832A (en) | 1984-01-13 |
JPH0215182B2 true JPH0215182B2 (en) | 1990-04-11 |
Family
ID=14682411
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57116247A Granted JPS596832A (en) | 1982-07-06 | 1982-07-06 | Defreezing of frozen bakery product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS596832A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996028036A1 (en) * | 1995-03-14 | 1996-09-19 | Kao Corporation | Method for increasing the bulk of food having reduced bulk |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6125647B2 (en) * | 2012-10-18 | 2017-05-10 | ドルチアリア オルソビアンコ エス.アール.エル.Dolciaria Orsobianco S.R.L. | Method for producing a product that is a brioche or croissant that is frozen / temperature-reduced and quickly replaced before being eaten |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4836350A (en) * | 1971-09-17 | 1973-05-29 | ||
JPS4896743A (en) * | 1972-03-24 | 1973-12-10 | ||
JPS4896745A (en) * | 1972-03-24 | 1973-12-10 | ||
JPS5039127A (en) * | 1973-07-02 | 1975-04-11 | ||
JPS5039126A (en) * | 1973-08-10 | 1975-04-11 | ||
JPS51118852A (en) * | 1975-03-17 | 1976-10-19 | Dca Food Ind | Production of pancakes fov sale containing defrosting process of freezed pancakes |
JPS5626182A (en) * | 1979-08-11 | 1981-03-13 | Tokuo Tamano | Device for thawing and cooking food capable of feeding continuously |
JPS6147497A (en) * | 1984-08-10 | 1986-03-07 | バイエル・アクチエンゲゼルシヤフト | Cyclic ethers substituted with isocyanide-dichloride group in alpha position and manufacture |
-
1982
- 1982-07-06 JP JP57116247A patent/JPS596832A/en active Granted
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4836350A (en) * | 1971-09-17 | 1973-05-29 | ||
JPS4896743A (en) * | 1972-03-24 | 1973-12-10 | ||
JPS4896745A (en) * | 1972-03-24 | 1973-12-10 | ||
JPS5039127A (en) * | 1973-07-02 | 1975-04-11 | ||
JPS5039126A (en) * | 1973-08-10 | 1975-04-11 | ||
JPS51118852A (en) * | 1975-03-17 | 1976-10-19 | Dca Food Ind | Production of pancakes fov sale containing defrosting process of freezed pancakes |
JPS5626182A (en) * | 1979-08-11 | 1981-03-13 | Tokuo Tamano | Device for thawing and cooking food capable of feeding continuously |
JPS6147497A (en) * | 1984-08-10 | 1986-03-07 | バイエル・アクチエンゲゼルシヤフト | Cyclic ethers substituted with isocyanide-dichloride group in alpha position and manufacture |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996028036A1 (en) * | 1995-03-14 | 1996-09-19 | Kao Corporation | Method for increasing the bulk of food having reduced bulk |
CN1076169C (en) * | 1995-03-14 | 2001-12-19 | 花王株式会社 | Method for increasing the bulk of food having reduced bulk |
EP1530905A1 (en) | 1995-03-14 | 2005-05-18 | Kao Corporation | A process for producing a food having a decreased bulk |
Also Published As
Publication number | Publication date |
---|---|
JPS596832A (en) | 1984-01-13 |
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