JPS5955140A - Production of breads - Google Patents
Production of breadsInfo
- Publication number
- JPS5955140A JPS5955140A JP16574882A JP16574882A JPS5955140A JP S5955140 A JPS5955140 A JP S5955140A JP 16574882 A JP16574882 A JP 16574882A JP 16574882 A JP16574882 A JP 16574882A JP S5955140 A JPS5955140 A JP S5955140A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- molded
- freezer
- folding
- breads
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は成型された生地をホイロにおいて第二次発酵を
行い、この発酵された成型生地を一20℃〜−50℃の
冷凍庫で急速冷凍を行い、必要時に冷凍庫から取出して
自然解凍した後に、オーブン等で焼上げるようにしたパ
ン類の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION According to the present invention, the molded dough is subjected to secondary fermentation in a foil, the fermented molded dough is quickly frozen in a freezer at -20°C to -50°C, and then removed from the freezer when necessary. This relates to a method for producing bread that is taken out, thawed naturally, and then baked in an oven or the like.
従来、できたてのパンを家庭で食することは、その製造
工程が複雑なために難かしかったが、本発明では第二次
発、酊後の成型生地を一20℃〜−50℃で冷凍された
状應で保存、販売が可能となるので、何時でも、この冷
凍された成型生地を自然解凍し、しかる後に、・オーブ
ン等で焼上げ、できたてのパンを食すること・ができる
ようになる。In the past, it was difficult to eat freshly made bread at home due to the complicated manufacturing process, but in the present invention, the molded dough after the second baking and intoxication is heated to -20℃ to -50℃. It is possible to store and sell the frozen dough at any time, so you can thaw the frozen dough naturally at any time, then bake it in an oven, etc., and eat the freshly made bread. You will be able to do this.
以下本発明実施の1例として、油脂を折込んだ生地で作
られることが特徴であるデニツシュベストリーの場合を
説明する。As an example of implementing the present invention, a case of Danish vestry, which is characterized by being made of dough into which fats and oils have been folded, will be described below.
生地を、作る材料は、小、麦粉1001に対し次のよう
な配分による。The ingredients for making the dough are as follows: 1001 pieces of wheat flour.
小麦粉 ・、ICl0y
タ マ ゴ ・ 401砂1
糖、 13J
耐冷イース、ト4g
ショートニング 、4ダ塩、
1.8ダ
イーストアード Ox、1 !I水
35 c c 、 =::。Flour, ICl0y Egg, 401 Sand 1
Sugar, 13J cold-resistant yeast, 4g shortening, 4d salt,
1.8 Daeastard Ox, 1! I water
35 c c , =::.
: 、、 1.l’l”: ■
、、。: ,, 1. l’l”: ■
,,.
これらの原料を均一に分散するように良く混合□
・:・・ 、・ ′□ 、′、1・
し’e ”d= ib ’を作り□上げて仕込み工程を
終了する。□ □:□1との仕込み工細・で:原、料を
十分に混合してグルン。Mix these ingredients well to evenly disperse them□
・:・・ ,・ ′□ ,′,1・
Make ``d=ib'' □ and finish the preparation process. □ □: □Preparation procedure with 1: Thoroughly mix the raw materials and ingredients.
ン構造を広く均=、に作、、p、 J 、fず、理想的
な生地の仲、□、/ 1 ・
展性が得られるようにする。The structure of the fabric should be widely uniformed, p, J, f, ideal fabric quality, □, / 1 ・ So that malleability can be obtained.
このグルチン構造によってできた薄い膜の中で、イース
ト菌が働き発酵する。すなわち、イースト・□、、・−
,1′・・
菌によって小麦粉の中に生成京れる糖分や砂糖が″ 冨
し □
分蟹すレルカ1...ア仝い:はイ、1γ翠化をしてア
ルコール類、有機巖等を生じさせる。・
□
デニシュベス□ト9゛1−の場合は、一般のパンの仕込
み工程と異り、後でバター全生地に折込む作業があり、
この作業中にもグルチン構造が続行されるので、混合時
間を短くする。Yeast works within the thin membrane formed by this glutin structure to ferment. In other words, yeast・□、・−
, 1'... The sugar and sugar produced in the flour by bacteria are enriched.・ In the case of □ Danish Beth □ To 9゛1-, unlike the preparation process for general bread, there is a process of folding the whole butter into the dough afterwards.
The glutin structure continues during this step, so the mixing time is shortened.
このダニシュベスト9−の製造工程は、常に16℃〜2
2℃の低温条件化において行う。若し、高温条件化でね
り作業を行うと、折込んだパター力浸出し・油脂層が壊
れ易くなると共に、イース11 ■
臼)11
ト菌の活動が過剰となる。The manufacturing process of Danish Best 9- is always between 16°C and 2°C.
The test is carried out at a low temperature of 2°C. If kneading is performed under high temperature conditions, the folded putter force oozes out and the oil and fat layer tends to break down, and the activity of yeast bacteria becomes excessive.
:螺、1 ′:::、、・:: 日□ この
ようにして作り上げた生地は、一旦休ませてフロア−タ
イムを′iる。このフロア−タイムは、ねり上げる温度
がltj高い時は短く、低い時は長くする。:Screw, 1':::,,・:: 日□ The dough made in this way is allowed to rest for a while for floor time. This floor time is short when the kneading temperature is high, and is long when the kneading temperature is low.
次いで、油脂包み込み作業の円滑化のために生地を分割
して冷凍庫において冷却する。Next, the dough is divided into parts and cooled in a freezer to facilitate the fat-wrapping operation.
生地が冷却されたならば、油脂の包み込み作業を行い、
続いて折込み作業を行う。Once the dough has cooled, wrap it in oil and
Next, do the folding work.
この折込み作業は、生地を延して3つに折り、また延し
て3つに折った後にJれを冷凍庫に入れて生地を冷却し
ながら□休ませ、その後、生地を延して6つに折る。こ
の折込みによって、生地と油脂の層が明瞭に薄い堆積層
を形成する。This folding process involves rolling out the dough, folding it into 3 parts, rolling it out again, folding it into 3 parts, putting it in the freezer to cool the dough and letting it rest, then rolling out the dough and folding it into 6 parts. Fold it into This folding causes the dough and fat layers to form a clearly thin deposited layer.
更に、この折込み工程を終了した生地を冷凍庫に入れて
休ませる。この間に折込み作業によって収縮したグルテ
ンを小麦粉中に存在する酵素の作用により柔らかくシ、
成型し易ズする。Furthermore, the dough that has undergone this folding process is placed in the freezer to rest. During this time, the gluten that has shrunk during the folding process is softened and shrunk by the action of enzymes present in the flour.
Easy to mold.
次いで、冷やし・た生地を冷凍庫から取出し、延ばして
種々の形状に・成型す・1.る。Next, take the chilled dough out of the freezer, roll it out and shape it into various shapes.1. Ru.
成型された生地は、ホイロにおいて第二次発酵を行い、
゛充分に発酵させた後に、−20℃〜−50℃の冷凍庫
で急・速冷凍する。 □このニー20℃γ
−50・℃に冷・棟された成型生地は、必要時に冷凍庫
から取出し゛C自然解凍した後にオーブン等で焼上げる
6′
このように本発明に・□係るパン類:の製造法は□、ホ
イロで第二次発酵が行われた成型生地を一20℃〜−5
0℃の冷凍庫で急速冷凍し、この冷汀された状態で保存
、撤退、販売を行い、各家庭等で何時でも、この冷凍さ
れた成型生地を自然解凍し、しかる後に、オープン等で
焼上げ、できたてのパンを食することができるものであ
る。The formed dough undergoes a second fermentation in a foil,
゛After sufficiently fermenting, freeze quickly and quickly in a freezer at -20°C to -50°C. □This knee 20℃γ
The molded dough that has been cooled and heated to -50°C is taken out of the freezer when necessary. After being thawed naturally, it is baked in an oven, etc. 6' Thus, the method for producing the breads according to the present invention is as follows: The molded dough that has undergone secondary fermentation in a foil is heated to -20°C to -5°C.
Rapidly freeze the dough in a 0°C freezer, store, withdraw, and sell it in this chilled state, and then thaw the frozen molded dough naturally at each home, etc., at any time, and then bake it in an open store, etc. , where you can eat freshly made bread.
尚、本実m1例においては、層のあるデニツシュベスト
9−の場合□を説明したが、他に屑のあるクロワツサン
でも、層のないバターロール、食パン、フランスパン、
菓子パン、ドーナツ等広く本発明製造法を適用すること
ができる。 。In addition, in this example m1, the case □ was explained for Danish best 9- with layers, but it can also be used for croissants with scraps, butter rolls without layers, white bread, French bread,
The manufacturing method of the present invention can be widely applied to sweet breads, donuts, etc. .
特許出願人 □ 株式会社 チンマーク 代理人 弁理士patent applicant □ Chinmark Co., Ltd. Agent Patent attorney
Claims (1)
タイムの工程等を径た生地で成型し、成型された生地を
ホイロにおいて第二次発酵を行い、発酵された成型生地
を一20℃〜−50℃で急冷し、適時自然M陳を行って
オーブン等で焼上げることを特徴とするパン類の製造法
。The preparation process and floor that includes cold-resistant yeast
The process of thyme, etc. is molded with dough, the molded dough is subjected to secondary fermentation in a foil, the fermented molded dough is rapidly cooled at -20℃ to -50℃, and natural M-chenging is performed at appropriate times. A method of manufacturing bread that is characterized by baking it in an oven or the like.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16574882A JPS5955140A (en) | 1982-09-22 | 1982-09-22 | Production of breads |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16574882A JPS5955140A (en) | 1982-09-22 | 1982-09-22 | Production of breads |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5955140A true JPS5955140A (en) | 1984-03-30 |
Family
ID=15818322
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16574882A Pending JPS5955140A (en) | 1982-09-22 | 1982-09-22 | Production of breads |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5955140A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6339535A (en) * | 1986-08-02 | 1988-02-20 | 日仏商事株式会社 | Production of frozen bread dough |
WO2001065945A1 (en) * | 2000-03-07 | 2001-09-13 | Donuts & Company Limited | Method and apparatus for a new doughnut |
US7494678B2 (en) | 2000-03-07 | 2009-02-24 | Donuts And Company Limited | Method and apparatus for producing a doughnut |
-
1982
- 1982-09-22 JP JP16574882A patent/JPS5955140A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6339535A (en) * | 1986-08-02 | 1988-02-20 | 日仏商事株式会社 | Production of frozen bread dough |
WO2001065945A1 (en) * | 2000-03-07 | 2001-09-13 | Donuts & Company Limited | Method and apparatus for a new doughnut |
US7494678B2 (en) | 2000-03-07 | 2009-02-24 | Donuts And Company Limited | Method and apparatus for producing a doughnut |
US8043640B2 (en) | 2000-03-07 | 2011-10-25 | Paul Thomas John Hurley | Process for producing a doughnut, and doughnut produced thereby |
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