JP3561097B2

JP3561097B2 - Bakery products

Info

Publication number: JP3561097B2
Application number: JP24286196A
Authority: JP
Inventors: 知紀長尾; 久雄大村
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 1996-09-13
Filing date: 1996-09-13
Publication date: 2004-09-02
Anticipated expiration: 2016-09-13
Also published as: JPH1084852A

Description

【０００１】
【発明の属する技術分野】
本発明は、ベーカリー製品に関する。詳しくは、焼成後に嵩を減少させ、保存後、再加熱により嵩を復元させるベーカリー製品に関する技術であって、その際の風味・外観、復元性を向上させる技術に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
近年、食生活が洋風化しパン類の消費量が増加するに従って、一度焼成したパン類を常温、冷蔵あるいは冷凍状態で保存し、販売店や外食産業店で電子レンジ等を用いて加熱し、消費者に供給することが増えてきている。
本発明者らは、ベーカリー製品等の流通、保管における経費削減を図ると共に、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するベーカリー製品等を提供するべく鋭意検討を重ねた結果、ベーカリー製品等を一旦焼成等の手段により製造した後、嵩を減少させ、保存後、再加熱により嵩を復元させる技術に着目し、加熱処理後に嵩を減少させたベーカリー製品であって、再加熱により嵩が復元する特徴を有するベーカリー製品に関する発明を完成し、特許出願するに至った（ＰＣＴ／ＪＰ９６／６３０）。このような圧縮復元パンの場合、食感・風味や外観と共に、レンジアップ時の復元性が極めて重要である。
【０００３】
【課題を解決するための手段】
そこで、本発明者らは、圧縮復元ベーカリー製品における食感・風味等の品質、並びに復元性の向上を目的として鋭意検討を進めた結果、焼成後のベーカリー製品に膨化剤を注入することが極めて有効であることを見出し、本発明を完成したものである。
即ち本発明は、焼成後のベーカリー製品に膨化剤を注入してなる、再加熱により嵩が復元する特徴を有する、嵩を減少されたベーカリー製品である。
【０００４】
【発明の実施の形態】
以下、本発明のベーカリー製品について詳細に説明する。
本発明で言うベーカリー製品とは、小麦粉食品の内、比較的含水率が高く、且つ比較的内部空間容積の大きな食品である。ここで、比較的含水率が高いとは、一般的には焼成後の製品の含水率が１０％以上、また、比較的内部空間容積が大きいとは、一般的には空間容積１０％以上のものを指す。より具体的には、食パン、コッペパン、ロールパン、クロワッサン、アンパン等の菓子パン等のパン類；スポンジケーキ、パウンドケーキ、ホットケーキ等のケーキ類；中華マン等のマンジュウ類；ドーナツ、パイ、カステラ等の菓子類等が挙げられ、中でもパン類が好ましい。
尚、本発明のベーカリー製品は、小麦粉を主成分とし、大麦、ライ麦、トウモロコシ粉、澱粉、卵、油脂、砂糖、乳成分、香料、乳化剤その他を含有するものであり、組成的には特に限定されるものではなく、一般的な材料が使用可能である。
又、上記ベーカリー製品は、焼く、揚げる、蒸す等の加熱処理により半製品または製品となるものである。ここで、パン類を例にとれば、一般的には、一旦焼成し、製品としたものについて、後記の如き処理が施されるが、場合によっては、最初の段階では半焼成の状態にしておき、嵩の復元のための再加熱の際に同時に完全に焼成し、製品とする形でもよい。
【０００５】
本発明の特徴は、焼成後のベーカリー製品に膨化剤を注入することにある。
本発明者らの検討によると、焼成後に圧縮・冷凍したベーカリー製品をレンジ加熱で元の嵩に復元させる因子としてベーカリー製品自体の弾性と水蒸気による内部圧の上昇がある。しかしながら、これだけでは復元が不十分な場合が多く、本発明ではこの補助としてケーキミックス等に使用されている膨化剤を用い、嵩の復元性を向上させるものである。
即ち、ベーカリー製品自体の弾性による復元は接着剤となっている氷の融解で開始し、水蒸気による内部圧の上昇による復元は内部温度が１００℃以上になったときに開始するが、本発明の如く焼成後に膨化剤を注入したベーカリー製品では、膨化剤による炭酸ガスもしくはアンモニアガスが４０℃前後から発生し、これによって復元を補助する。
膨化剤は、一般的にアルカリ性膨化剤と酸性膨化剤に区分され、これらが熱によって反応して炭酸ガスもしくはアンモニアガスを発生する。
本発明で使用する膨化剤は、アルカリ性膨化剤と酸性膨化剤の何れでもよく、アルカリ性膨化剤としては重炭酸ナトリウム、重炭酸カリウム、重炭酸アンモニウム等が挙げられ、酸性膨化剤としてはグルコノデルタラクトン、グルコン酸、焼きみょうばん、酒石酸、第１リン酸カルシウム、クエン酸、フマル酸等が挙げられ、これらが単独であるいは適宜組み合わせて使用される。
特に、アルカリ性膨化剤単独、アルカリ性膨化剤の酸性膨化剤の併用が好ましい。この中でも、アルカリ性膨化剤としては風味の点から重炭酸ナトリウムが、酸性膨化剤としては反応残渣による収斂味、苦味等の少ない点からグルコノデルタラクトン、グルコン酸が好ましく用いられる。
膨化剤は、濃度５〜５０重量％の水溶液または分散液としてベーカリー製品に注入することが好ましく、添加量としてはベーカリー製品１ｇに対して０．０１〜０．１ｍｌ程度が好ましい。
膨化剤の添加時期は、ベーカリー製品の焼成後で、冷凍前であれば特に限定されないが、焼成後の余熱による反応を考慮して内部温度が３０℃以下になった時が好ましい。膨化剤液の添加方法は、インジェクターによる注入、浸透等、パン内部にある程度均一に入れる方法であれば特に限定されない。
【０００６】
次に、本発明の圧縮復元ベーカリー製品の製造工程を簡単に説明する。
この場合は、先ず第１工程として、加熱処理したベーカリー製品の嵩を減少させる工程を行う。
ここで、嵩の減少率は、上記ベーカリー製品の種類、即ち内部空間容積と復元力との兼ね合いにより一律には規定できないが、一般的には加熱処理後の半製品又は製品の１に対して０．１〜０．９、特に０．２〜０．５（体積比）の範囲であり、本発明の目的（流通、保管における経費削減）からすれば、減少率が大きいほど好ましい。要は、後記する再加熱により嵩が復元する程度まで、圧縮することが肝要である。
このベーカリー製品の嵩を減少させる工程の具体的手段としては、機械的圧縮等が挙げられ、具体的には、プレス機による加圧圧縮や、可撓性包剤中に密封しておき中を減圧することによる圧縮（真空パック方式）が挙げられ、特に真空パック方式は保存や運搬の面で便利で好ましい。
本発明においては、加熱処理したベーカリー製品の嵩を減少させる工程の前または後に該食品を包装する工程を含むことができる。この包装の工程は、常法の技術により行われるが、前記の如き真空圧縮包装によれば、圧縮と同時に包装も可能である。尚、当然のことながら、これに限らず包装は圧縮の後でも可能である。
本発明では、加熱処理したベーカリー製品の嵩を減少させる工程の後あるいは同時にベーカリー製品を冷凍または冷蔵処理する工程を設けるのが好ましい。これにより、嵩を減少させたベーカリー製品をそのままの形態で保存することが可能であると共に保存性も優れたものとなる。
また、凍結は少なくともパン表面を凍結（固化）し、圧縮形態を保持できる状態で充分であるが、パン中心まで凍結することも可能である。また、圧縮形態を保持できるまで急速に凍結し、その後圧力を開放してパン中心まで凍結する方法も可能である。
【０００７】
次いで、嵩を減少させたベーカリー製品を、必要により保存、運搬等の流通過程におき、販売店、外食産業店または家庭にて、再加熱し、嵩を復元させる。この再加熱の手段としては、乾式手段である電子レンジやオーブンレンジによるものが好ましいが、蒸し器等を使った湿式手段でもよい。又、その他の加熱によるものでもよいが、電子レンジによることが、利便性等の点から好ましい。
ここで、再加熱処理による嵩の復元率は、加熱処理後の１に対して０．５〜２．０（体積比）程度である。
【０００８】
【発明の効果】
このようにして、本発明の技術によれば、ベーカリー製品の嵩を減少させた状態で流通、保管することができるので、その際の経費削減を図ることが出来ると共に、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するパン類等を効率的に生産し提供することができる。また、パンの外観が良好（シワやひび割れがない）で風味、復元性も優れている。
【０００９】
【実施例】
以下に実施例（比較例も含む）を示し、本発明をさらに詳細に説明する。ただし、本発明は以下の実施例に限定されるものではない。なお、実施例中の配合量の単位は特に記載がない限りすべてグラム（ｇ）である。
実施例１〜７、比較例１
７０％中種法でミニ山型食パンを製造し、パンの評価を行った。
縦型ミキサー（カント−ミキサー、１０コートボール使用）、フックを用い、中種配合材料〔強力小麦粉（日清製粉（株）製、カメリヤ）７００ｇ、イースト（オリエンタル酵母（株）製、オリエンタルイースト）２０ｇ、イーストフード（オリエンタル酵母（株）製、Ｃオリエンタルフード）１ｇ、水４００ｇをボールに入れ、低速２分、中高速１分混捏し、捏上温度を２４℃とし、中種生地を調製する。
次にこれを発酵（中種発酵）させる。この時の条件は中種発酵温度２７℃、中種発酵相対湿度７５％、中種発酵時間４時間３０分、中種発酵終点品温２９．５℃である。
次にこの中種発酵生地に本捏配合材料〔強力小麦粉３００ｇ（日清製粉（株）製、カメリヤ）食塩２０ｇ、砂糖５０ｇ、脱脂粉乳１０ｇ、水２５０ｇ〕を添加し、低速３分、中高速３分混捏した後に油脂５０ｇ（花王（株）製、ニューエコナＶ）を添加し、さらに低速２分、中高速３分で混捏し、さらに生地が良好な状態になるまで高速で混捏し、本捏生地とした。最後の高速による混捏時間は３分であった。この時の目標生地温度は約２７．５℃とした。
次に混捏で受けた生地ダメージを回復させるため、温度２７．５℃、相対湿度８０％の発酵槽内で２０分間フロアタイムをとった。次に６０ｇずつ分割し、ベンチタイムを２０分間とり、モルダーで適切に成型したのち、温度３７．５℃、相対湿度８０％のホイロ槽内でホイロタイムを５０分とり、２２０℃（上火５、下火３）のオーブン内で１０分間焼成した。得られたミニ山型食パンの比容積は５．５０ｃｍ^３／ｇであった。なお、パンの体積はナタネ置換法で測定した。
得られたミニ山型食パンを数時間放冷し、パンの内部温度を室温まで下げた後、表１に示す各種膨化剤水溶液を注入した。その後、圧縮プレス板に挟んで、比容積が１．５０ｃｍ^３／ｇとなるまで３秒で圧縮成型し、その状態で−２０℃まで急速冷凍した。次に圧縮成型されたミニ山型食パンをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後密封包装した。この圧縮成型されたミニ山型食パンを１ケ月間冷凍庫に保管した後、取り出し、電子レンジで５０秒間加熱したところ、パンは膨張し、表１に示す比容積まで復活し、圧縮前と同等の形状に戻った。
また、膨化剤水溶液を注入しない以外は同様にして得られたパン（比較例１）について評価したところ、電子レンジ加熱後の比容積は４．２ｃｍ^３／ｇであった。
また実施例１〜７のパンの風味は比較例１のものより良く、また保存前と変化がなかった。
【００１０】
実施例８〜１０、比較例２
直捏法でロールパンを製造し、パンの評価を行った。
縦型ミキサー（カント−ミキサー、１０コートボール使用）、フックを用い、原料〔強力小麦粉（日清製粉（株）製、カメリヤ）１０００ｇ、イースト（オリエンタル酵母（株）製、オリエンタルイースト）２０ｇ、イーストフード（オリエンタル酵母（株）製、Ｃオリエンタルフード）１ｇ、砂糖８０ｇ、食塩１８ｇ、脱脂粉乳３０ｇ、水６００ｇをボールに入れ、低速４分、中高速３分混捏した後に、油脂１００ｇ（花王（株）製、ニューエコナＶ）を添加し、さらに低速２分、中高速３分混捏し、さらに生地が良好な状態になるまで混捏し、パン生地とした。最後の高速による混捏時間は３分であった。この時の目標生地温度は約２７．５℃とした。
次に温度２７．５℃、相対湿度８０％の発酵槽内で４０分間醗酵させた。４０ｇずつ分割し、ベンチタイムを１５分間とり、モルダーで適切に成型したのち、温度３７．５℃、相対湿度８５％のホイロ槽内でホイロタイムを５０分とり、２２０℃のオーブン内で８分間焼成し、ロールパンを得た。得られたロールパンの比容積は５．０ｃｍ^３／ｇであった。なお、パンの体積はナタネ置換法で測定した。
得られたロールパンを数時間放冷し、パンの内部温度を室温まで下げた後、表２に示す各種膨化剤水溶液を注入した。その後、圧縮プレス板に挟んで、比容積が２．０ｃｍ^３／ｇとなるまで１５秒で圧縮成型し、その状態で−２０℃まで急速冷凍した。次に圧縮成型されたロールパンをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後密封包装した。この圧縮成型されたロールパンを１ケ月間冷凍庫に保管した後、取り出し、電子レンジで４５秒間加熱したところ、パンは膨張し、表２に示す比容積まで復活し、圧縮前と同等の形状に戻った。
また、膨化剤水溶液を注入しない以外は同様にして得られたパン（比較例２）について評価したところ、電子レンジ加熱後の比容積は４．０ｃｍ^３／ｇであった。
また実施例８のパンの風味は比較例２のものより良く、実施例９、１０のパンの風味は比較例２と同等であった。実施例８〜１０のパンの風味は保存前と変化がなかった。
【００１１】
【表１】

【００１２】
【表２】

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to bakery products. More specifically, the present invention relates to a technique relating to a bakery product in which the bulk is reduced after baking, and after storage, the bulk is restored by reheating, and relates to a technique for improving the flavor, appearance, and restorability at that time.
[0002]
Problems to be solved by the prior art and the invention
In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been stored at room temperature, refrigerated or frozen, and heated at a store or restaurant industry store using a microwave oven or the like, and consumed. Supply to the elderly is increasing.
The present inventors worked to reduce costs in distribution and storage of bakery products and the like, and at dealers, restaurants, and homes, conducted intensive studies to provide bakery products and the like having a taste almost freshly baked at any time. As a result, after the bakery product or the like is once manufactured by means such as baking, reducing the bulk, after storage, paying attention to the technology of restoring the bulk by reheating, a bakery product that reduced the bulk after heat treatment, The inventors have completed an invention relating to a bakery product having a feature of restoring bulk by reheating and have filed a patent application (PCT / JP96 / 630). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture, flavor and appearance.
[0003]
[Means for Solving the Problems]
Therefore, the present inventors have conducted intensive studies for the purpose of improving the quality of texture, flavor, and the like, and the resilience of the compressed and reconstructed bakery product. As a result, it was extremely difficult to inject a leavening agent into the baked product after firing. The present invention has been found to be effective, and the present invention has been completed.
That is, the present invention is a bakery product having reduced bulk, which is obtained by injecting a puffing agent into a baked product after baking, and which has a feature of restoring bulk by reheating.
[0004]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the bakery product of the present invention will be described in detail.
The bakery product referred to in the present invention is a food product having a relatively high moisture content and a relatively large internal space volume among flour food products. Here, a relatively high moisture content generally means that the product after calcination has a moisture content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. Points to something. More specifically, breads such as confectionery bread such as bread, coppe bread, roll bread, croissant, and anpan; cakes such as sponge cake, pound cake, and hot cake; manjus such as Chinese man; donut, pie, and castella Confectionery and the like can be mentioned, and breads are particularly preferred.
The bakery product of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, eggs, oils and fats, sugar, milk components, flavors, emulsifiers, and the like, and is particularly limited in composition. Instead, common materials can be used.
The bakery products are semi-finished products or products by heat treatment such as baking, frying and steaming. Here, if breads are taken as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product.
[0005]
A feature of the present invention is to inject a leavening agent into the baked product after baking.
According to the study of the present inventors, factors that restore a bakery product that has been compressed and frozen after baking to its original bulk by microwave heating include the elasticity of the bakery product itself and an increase in internal pressure due to water vapor. However, in many cases, the restoration alone is insufficient, and in the present invention, a bulking agent used for a cake mix or the like is used as an auxiliary to improve the restoration of bulk.
In other words, the restoration by the elasticity of the bakery product itself starts with the melting of the ice serving as the adhesive, and the restoration by the increase in the internal pressure due to water vapor starts when the internal temperature becomes 100 ° C. or higher. In a bakery product into which a swelling agent is injected after baking as described above, carbon dioxide gas or ammonia gas due to the swelling agent is generated from about 40 ° C., thereby assisting restoration.
The leavening agent is generally classified into an alkaline leavening agent and an acidic leavening agent, and these react by heat to generate carbon dioxide gas or ammonia gas.
The leavening agent used in the present invention may be either an alkaline leavening agent or an acidic leavening agent. Examples of the leavening agent include sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate. Lactone, gluconic acid, calcined alum, tartaric acid, monobasic calcium phosphate, citric acid, fumaric acid and the like are used, and these are used alone or in appropriate combination.
Particularly, it is preferable to use the alkaline leavening agent alone or the alkaline leavening agent in combination with the acidic leavening agent. Among them, sodium bicarbonate is preferably used as an alkaline leavening agent from the viewpoint of flavor, and glucono-delta-lactone and gluconic acid are preferably used as an acidic leavening agent from the viewpoint of less astringency and bitterness due to reaction residues.
The leavening agent is preferably injected into the bakery product as an aqueous solution or dispersion having a concentration of 5 to 50% by weight, and the amount added is preferably about 0.01 to 0.1 ml per 1 g of the bakery product.
The time for adding the leavening agent is not particularly limited as long as it is after baking of the bakery product and before freezing, but it is preferable that the internal temperature be 30 ° C. or lower in consideration of the reaction due to residual heat after baking. The method of adding the leavening agent liquid is not particularly limited as long as it is a method of uniformly injecting into the inside of the bread to a certain extent, such as injection or penetration by an injector.
[0006]
Next, a brief description will be given of a manufacturing process of the compression-recovery bakery product of the present invention.
In this case, first, as a first step, a step of reducing the bulk of the baked product subjected to the heat treatment is performed.
Here, the rate of reduction in bulk cannot be uniformly defined due to the type of the bakery product, that is, the balance between the internal space volume and the restoring force, but generally, it is relative to one of the semi-finished product or the product after the heat treatment. It is in the range of 0.1 to 0.9, particularly 0.2 to 0.5 (volume ratio), and in view of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate, the more preferable. In short, it is important to compress to the extent that the bulk is restored by reheating described later.
Specific means of the step of reducing the bulk of the bakery product include mechanical compression and the like. Specifically, pressurization by a press machine, or sealing in a flexible packing material, Compression by reducing the pressure (vacuum packing method) may be mentioned, and in particular, the vacuum packing method is convenient and preferable in terms of storage and transportation.
The present invention may include a step of packaging the food before or after the step of reducing the bulk of the heat-treated bakery product. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. It is to be understood that packaging is not limited to this, and packaging is possible even after compression.
In the present invention, it is preferable to provide a step of freezing or refrigerating the bakery product after or simultaneously with the step of reducing the bulk of the heat-treated bakery product. As a result, the bakery product with reduced bulk can be stored in the form as it is, and the storage stability is excellent.
In addition, freezing is at least sufficient to freeze (solidify) the bread surface and maintain the compressed form, but it is also possible to freeze up to the center of the bread. It is also possible to freeze quickly until the compressed form can be maintained, and then release the pressure to freeze to the center of the pan.
[0007]
Next, the bakery product whose bulk has been reduced is placed in a distribution process such as preservation and transportation if necessary, and is reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like.
Here, the restoration ratio of the bulk by the reheating treatment is about 0.5 to 2.0 (volume ratio) to 1 after the heating treatment.
[0008]
【The invention's effect】
In this manner, according to the technology of the present invention, the bakery products can be distributed and stored in a reduced state, so that the cost can be reduced at that time, and at the same time, the store and the restaurant industry store can be used. At home, breads and the like having a taste close to freshly baked at any time can be efficiently produced and provided. Also, the bread has a good appearance (no wrinkles or cracks) and excellent flavor and resilience.
[0009]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples (including Comparative Examples). However, the present invention is not limited to the following examples. In addition, the unit of the compounding amount in an Example is all gram (g) unless there is particular notice.
Examples 1 to 7, Comparative Example 1
A mini-mountain type bread was manufactured by a 70% medium seed method, and the bread was evaluated.
Using a vertical mixer (Kant-Mixer, using 10 court balls) and hooks, 700 g of medium-type compounding material [Strength flour (Kamelia, Nisshin Flour Milling Co., Ltd.), yeast (Oriental Yeast Co., Ltd., Oriental Yeast)] 20 g, yeast food (1 g of Oriental Yeast Co., Ltd., C Oriental Food) and 400 g of water are put into a bowl, kneaded for 2 minutes at low speed and 1 minute at medium to high speed, and the kneading temperature is set to 24 ° C. to prepare a medium seed dough. .
Next, this is fermented (medium seed fermentation). The conditions at this time are a fermentation temperature for the sponge fermentation of 27 ° C., a relative humidity of 75% for the sponge fermentation, a fermentation time of 4 hours 30 min.
Next, this kneaded fermented dough was added with the present kneading compound material (strong wheat flour 300 g (Nisshin Flour Milling Co., Ltd., Camellia) salt 20 g, sugar 50 g, skim milk powder 10 g, water 250 g), low speed 3 minutes, medium high speed After kneading for 3 minutes, add 50 g of fats and oils (New Econa V, manufactured by Kao Corporation), knead at low speed for 2 minutes and medium and high speed for 3 minutes, and further knead at high speed until the dough is in good condition. It was a dough. The kneading time by the last high speed was 3 minutes. The target dough temperature at this time was about 27.5 ° C.
Next, a floor time of 20 minutes was set in a fermenter at a temperature of 27.5 ° C. and a relative humidity of 80% in order to recover the dough damaged by the kneading. Next, the mixture was divided into 60 g portions, the bench time was taken for 20 minutes, and after appropriate molding with a moulder, the heating time was taken for 50 minutes in a heating room at a temperature of 37.5 ° C. and a relative humidity of 80%, and the temperature was 220 ° C. It was baked for 10 minutes in the oven of the lower heat 3). The specific volume of the obtained mini mountain-shaped bread was 5.50 cm ³ / g. The volume of the bread was measured by a rapeseed replacement method.
The obtained mini mountain-shaped bread was allowed to cool for several hours, the internal temperature of the bread was lowered to room temperature, and then various kinds of leavening agent aqueous solutions shown in Table 1 were injected. Thereafter, the mixture was sandwiched between compression press plates, compression-molded in 3 seconds until the specific volume became 1.50 cm ³ / g, and rapidly frozen to −20 ° C. in that state. Next, the compression-molded mini-bread was released from the press plate, introduced into a packaging film, and sealed after being replaced with nitrogen gas. After storing this compression-molded mini-bread in a freezer for one month, taking it out and heating it in a microwave oven for 50 seconds, the bread expands and returns to the specific volume shown in Table 1, and is equivalent to that before compression. Returned to shape.
Further, the bread (Comparative Example 1) obtained in the same manner except that the aqueous solution of the leavening agent was not injected was evaluated. As a result, the specific volume after heating in the microwave was 4.2 cm ³ / g.
Further, the flavors of the breads of Examples 1 to 7 were better than those of Comparative Example 1, and were unchanged from those before storage.
[0010]
Examples 8 to 10, Comparative Example 2
Roll bread was manufactured by the direct kneading method, and the bread was evaluated.
Using a vertical mixer (Kant-Mixer, using 10 court balls) and hooks, 1000 g of raw material (strong flour (Kamelia, Nisshin Flour Milling Co., Ltd.)), 20 g of yeast (Oriental Yeast, manufactured by Oriental Yeast Co., Ltd.), yeast After putting 1 g of food (manufactured by Oriental Yeast Co., Ltd., C Oriental Food), 80 g of sugar, 18 g of salt, 30 g of skim milk powder and 600 g of water into a bowl, kneading for 4 minutes at low speed and 3 minutes at medium and high speed, 100 g of oil and fat (Kao Corporation) New Econa V) was added, and the mixture was further kneaded for 2 minutes at low speed and 3 minutes for medium to high speed, and further kneaded until the dough was in a good state to obtain bread dough. The kneading time by the last high speed was 3 minutes. The target dough temperature at this time was about 27.5 ° C.
Next, the mixture was fermented in a fermenter at a temperature of 27.5 ° C. and a relative humidity of 80% for 40 minutes. Divide 40g each, take 15 minutes for bench time, mold properly with a moulder, take 50 minutes for heating time in a heating room at a temperature of 37.5 ° C and 85% relative humidity, and bake for 8 minutes in an oven at 220 ° C. Then, a roll bread was obtained. The specific volume of the obtained roll pan was 5.0 cm ³ / g. The volume of the bread was measured by a rapeseed replacement method.
The obtained roll pan was allowed to cool for several hours, the internal temperature of the pan was lowered to room temperature, and then various puffing agent aqueous solutions shown in Table 2 were injected. Thereafter, the mixture was sandwiched between compression press plates, compression-molded in 15 seconds until the specific volume became 2.0 cm ³ / g, and rapidly frozen to −20 ° C. in that state. Next, the compression-molded roll pan was opened from the press plate, introduced into a packaging film, and sealed after being replaced with nitrogen gas. After storing this roll bread in a freezer for one month, it was taken out and heated for 45 seconds in a microwave oven. The bread expanded, revived to the specific volume shown in Table 2, and returned to the same shape as before compression. Was.
In addition, the bread (Comparative Example 2) obtained in the same manner except that the aqueous solution of the leavening agent was not injected was evaluated. As a result, the specific volume after heating in the microwave was 4.0 cm ³ / g.
Further, the flavor of the bread of Example 8 was better than that of Comparative Example 2, and the flavors of the breads of Examples 9 and 10 were equivalent to Comparative Example 2. The flavors of the breads of Examples 8 to 10 were unchanged from those before storage.
[0011]
[Table 1]

[0012]
[Table 2]

Claims

A bakery product having a reduced bulk, characterized in that a bulking agent is injected into a baked product after firing, and the bulk is restored by reheating.

The bakery product according to claim 1, wherein the leavening agent is at least one selected from glucono delta lactone, gluconic acid and sodium bicarbonate.

The bakery product according to claim 1 or 2, wherein the leavening agent is an aqueous solution or dispersion having a concentration of 5 to 50% by weight.

The bakery product according to claim 3, wherein the amount of the leavening agent is 0.01 to 0.1 ml per 1 g of the bakery product.

The bakery product according to any one of claims 1 to 4, wherein the bakery product has been frozen after reducing its bulk or simultaneously.