JP2002017242A - How to store semi-baked bread - Google Patents

Abstract

(57) [Problem] To provide a method for storing semi-baked bread that can be stored for a long time, does not impair the appearance and flavor of bread after rebaking, and can be easily rebaked. SOLUTION: After kneaded bread dough is semi-baked (white-baked), it is filled and sealed with a deoxidizer in a packaging container having an oxygen barrier property, or a packaging container having an oxygen barrier property and an oxygen absorbing property Fill and seal to store the semi-baked bread.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial applications]

[0001] The present invention relates to a method for storing semi-baked bread that can be stored for a long time at a refrigeration temperature. More specifically, after the kneaded bread dough is semi-baked (white-baked), it is filled and sealed with a deoxidizer in a packaging container having an oxygen barrier property, or a packaging container having an oxygen barrier property and an oxygen absorbing property By filling and sealing inside, long-term storage at refrigerated temperature is possible, and rot during storage, hardly rancid, hardly occur, even after re-baking after long-term storage, the appearance and flavor of bread are not impaired, and An object of the present invention is to provide a method for preserving semi-baked bread that can be easily rebaked.

[Prior art]

[0002] As dietary habits become more diversified and enriched, consumers desire more and more freshly baked and freshly baked bread. The taste of bread is determined by its aroma, crisp craftsmanship, soft crumbs, and taste.But it has excellent appearance and flavor immediately after production, but becomes hard in a few days after production, Corrosion and acidity in the air cause loss of commercial value. Therefore, on the bread supply side such as bread makers, restaurants and retailers, it is an important issue how to produce fresh products and respond to the demands of consumers.

[0003] However, bread is an advanced processed product, the process is complicated, and the time required for the production is long. It takes about 8 hours from the start of preparation including the cooling and packaging steps. Repeating this work every day puts a heavy burden on workers, and due to recent labor and logistics circumstances, it becomes increasingly difficult to perform late night work and frequent delivery because fresh things are not supplied. Is coming.

On the other hand, as described above, the scent, texture, and flavor of freshly baked bread are reduced with time, and there is a best-before period only for about three days after the production date. Will be wasted, wasting valuable agricultural resources and increasing product costs.

[0005] As a method for solving these problems, a bake-off system in which dough is frozen, delivered to a terminal retail store, and baked there, is used. However, baking requires a lot of time to defrost. However, in some cases, the rise of the center temperature is insufficient, resulting in a raw baked state, dehydration from the dough during cryopreservation and the formation of ice crystals, it does not bake into a plump shape, and the appearance of the bread deteriorates It has the disadvantages mentioned.

[Problems to be solved by the invention]

As one of the solutions, the kneaded dough is half-baked by baking it to the extent that the outer skin does not turn brown, and before using it for cooking, it is possible to use a cooking place in a restaurant or an oven at home. There has been proposed a method of re-baking until a brownish color is obtained, so that freshly baked bread can be tasted. Specifically, the molded and roasted bread dough is placed in a baking oven, and for example, is baked at a temperature of about 170 to 210 ° C. for about 10 to 15 minutes to be in a semi-baked state, and then further cooled. In this method, excess moisture is removed, and if necessary, aeration, gas replacement, and vacuum packaging are performed, and the mixture is stored and distributed under various temperature conditions from room temperature to freezing, and is subjected to refiring.

[0007] However, semi-baked bread produced under such baking conditions that the outer skin does not have a baking color is often not sufficiently heated in the inner phase, and is not sufficiently sterilized by heating. It has a problem in that it rots at the distribution stage and cannot be stored for a long time at refrigeration temperature as well as at normal temperature. In addition, when stored at a frozen temperature, the problem of spoilage by microorganisms can be avoided, but as in the case of the frozen dough in the bake-off system, time is required for thawing, dehydration and generation of ice crystals during storage. Has the problem of causing

[0008] On the other hand, from the viewpoint of the packaging method, in the case of air-containing packaging, there are problems of spoilage by microorganisms and the problem that fats and oils contained in bread are oxidized and cause rancidity. Also, in gas replacement packaging using nitrogen gas or a mixture of nitrogen gas and carbon dioxide gas, or in vacuum packaging by degassing, oxygen in the semi-baked bread may remain or the semi-baked pan may be degassed. Have the problem of being compressed and deformed.

[0009] Under such circumstances, the present inventors have proposed a method of storing semi-baked bread which can be stored for a long time at a refrigeration temperature, does not impair the appearance and flavor of the bread after rebaking, and can be easily rebaked. As a result of intensive studies to provide the present invention, the present invention has been completed. That is, the present invention provides a method in which, after semi-firing, a packaging container having an oxygen-blocking property is filled and sealed with an oxygen absorber, or is filled and sealed in a packaging container having an oxygen-blocking property and an oxygen-absorbing property. It has been found that a semi-baked bread excellent in refrigeration preservability, which is hard to cause spoilage due to microorganisms, rancidity due to oxygen in the air, and volatilization of moisture and aroma components, can be provided, and completed the present invention.

[Means to solve the problem]

[0010] The kneaded bread dough referred to in the present invention is composed of wheat flour as a main raw material, water and the like, and oils and fats, sugars,
It is a general bread dough obtained by adding raw materials such as dairy products, eggs, emulsions, yeasts, various enzymes, various emulsifiers, and various dough improving materials as needed, and obtained through a kneading step. The semi-baked bread dough is kneaded and formed by a conventional method,
After the final fermentation, for example, at a temperature of about 170-210 ° C. for about 10
By baking for about 15 minutes, the bread is semi-baked to the extent that the surface of the bread is not baked. In this way, the semi-baked bread used in the present invention can be manufactured.

Next, the semi-baked bread is filled in a packaging container having oxygen barrier properties. As the packaging container, one having a high oxygen barrier property is used. For example, if the oxygen permeability is 10
Preferably container made of ^{0ml / m 2 · 24hrs · atm} (20 ℃) following materials, consisting of ^{50ml / m 2 · 24hrs · atm} (20 ℃) The following material container is more preferable. Specifically, for example, in addition to containers such as various bottles made of glass, plastic or ceramic, various cans made of metal or plastic, PET (polyethylene terephthalate), PP (polypropylene), NY ( Nylon), PET / PE (polyethylene), NY / PE,
KON (Polyvinylidene chloride coated polypropylene) / P
E, KON / CP, ON (stretched nylon) / PE, PET / PE, KPT (polyvinylidene chloride-coated polyethylene terephthalate) / PE,
KPET / CP, PET / Al evaporation / PE, Al foil / PE, ON / Al foil / PE, PET / A
lFoil / PE, BOVLON (trade name, manufactured by Nippon Synthetic Chemical Co., Ltd.) / PE, OV
Bags, bottles or boxes manufactured from a single-layer material or a multilayer material having two or more layers, such as (trade name, manufactured by Unitika Ltd.) / PE, are preferred packaging containers.

As the oxygen absorber, a small bag-shaped oxygen absorber obtained by packaging an oxygen-absorbing preparation with a gas-permeable material, a sheet-shaped oxygen absorber mixed with an oxygen-absorbing preparation in a resin or the like is used. You. As oxygen-absorbing preparations, ferrous salts such as ferrous sulfate, sulfites, bisulfites, hydroquinone, catechol, resorcinol, pyrogallol, gallic acid, Rongalit, ascorbic acid and / or its salts, sorbose, A composition containing glucose, lignin or the like, or a composition containing a metal powder such as iron powder is used, and among these oxygen absorbers, iron powder and an electrolyte, particularly containing a metal halide such as sodium chloride. Are preferred in terms of odor and hygiene.

Since it is desirable to perform oxygen absorption as early as possible before the growth of bacteria begins, the no-chamber type gas filling machine is used to prevent the absorption of nitrogen gas, argon gas, etc. in the container. A method of filling with an active gas and using it together with a preparation having an oxygen absorbing property may be adopted. In addition, together with the oxygen absorber, a carbon dioxide gas absorbent or generator, a water absorbent or generator may be used in combination for the purpose of adjusting the amount of carbon dioxide or moisture in the closed container, and the antibacterial effect May be used in combination with a generator such as ethanol. The oxygen concentration in the bag after sealing and filling the container is preferably as low as possible, and there is no particular limitation, but it is usually preferable to keep the oxygen concentration at 0.01% (v / v) or less.

Instead of a combination of a packaging container having oxygen barrier properties and a deoxidizer, a packaging container having oxygen barrier properties and having oxygen absorption properties can be used. As such a container, a packaging container using a multilayer body in which a layer in which a preparation having oxygen-absorbing properties is mixed with a resin or the like is used as an inner layer and a layer made of a gas barrier material is used as an outer layer is used. Specifically, polyethylene / polyethylene with oxygen absorber /
A multilayer film composed of an ethylene-vinyl alcohol copolymer / polyethylene terephthalate is exemplified.

The semi-baked bread is packed in a packaging container having oxygen barrier properties and sealed with an oxygen absorber, or the semi-baked bread is placed in a packaging container having oxygen barrier properties and oxygen absorption properties. Packed and sealed packages are usually -5
Store at refrigerated temperatures of ２５25 ° C., preferably 0-10 ° C. When stored at a refrigeration temperature of 0 to 10 ° C., deterioration of bread quality such as generation of off-flavor and off-taste can be effectively suppressed without dehydration or generation of ice crystals.

When the semi-baked bread is filled and sealed in a packaging container having an oxygen-blocking property or an oxygen-blocking property and an oxygen-absorbing property, the bread is filled and sealed in a sterile atmosphere, Preservation can be further improved by taking measures such as reheating before or after filling and sealing to further sterilize, and cooling to the refrigeration temperature as quickly as possible after filling and sealing. The semi-baked bread preserved by the method of the present invention is provided as a freshly baked bread having good appearance and flavor by rebaking.

[0017]

EXAMPLES The effects of the present invention will be described with reference to examples.
The present invention is not limited to these embodiments without departing from the gist of the present invention.

[Table 1]

Examples and Comparative Examples The shelf life was evaluated using semi-baked bread prepared based on the composition shown in Table 1. That is, the dough was prepared by kneading at a low speed of 3 minutes, a medium speed of 5 minutes, a high speed of 3 minutes and a kneading temperature of 25 ± 0.5 ° C. using a 30Q vertical mixer. This dough for about 15 minutes, temperature 28 ± 1 ℃
After the primary fermentation, split 50g each, about 15 minutes,
Also rested at 28 ± 1 ° C. Next, it was shaped into a rod and roasted. The roasting conditions were about 40 minutes and the temperature was 32 ± 1 ° C. In the oven, the dough prepared in this way is
And baked at 200 ± 3 ° C. for half an hour.

After taking it out of the oven and allowing it to cool for 30 minutes, rolled nylon is coated with vinylidene chloride and placed in an oxygen-barrier container laminated with polyethylene, and half of the containers are oxygen-absorbing agents (Ageless FX manufactured by Mitsubishi Gas Chemical Co., Ltd.). -100, 1 piece), and half were sealed as they were as control samples.

Next, the filled and sealed semi-baked bread was transferred to a refrigerator and cooled, and then stored at a refrigeration temperature of 5 ° C. and 10 ° C. for a maximum of 56 days. Evaluation of the shelf life, take out the semi-baked bread from the container over time, using an oven, about 8 minutes, re-baked at 190 ± 3 ℃ until the surface is browned, in a freshly baked state, A sensory test of appearance and flavor was conducted. The sensory test was evaluated by a five-step method using a specialized panel and averaged. The score was rated 5 for good, 4 for fair, 3 for neither, 2 for poor and 1 for poor.

1) The occurrence of mold, yeast and bacteria before refiring

[Table 2] The state of spoilage by microorganisms under refrigerated storage was evaluated. In the control group, mold development was observed after 28 days at 5 ° C and after 10 days at 10 ° C (+). On the other hand, in the test plots using the method of the present invention, no mold development, yeast, and bacterial decay were observed until the 56th day of the test in both the 5 ° C and 10 ° C storage plots, indicating good (-). The state of preservation was shown.

2) Off-flavor generation before re-firing

[Table 3] The presence or absence of an unusual odor before refiring was evaluated. Control group is 2 at 5 ℃
After 8 days, at 10 ° C, off-flavor generation (+) was observed after 10 days. However, in the test plot using the method of the present invention, off-flavors such as mold odor, putrefaction odor, and rancid odor were not observed until 56 days after the end of the test. Good without feeling
(-).

3) Appearance after refiring

[Table 4] The appearance after refiring was evaluated. The control was 1 for both 5 ° C and 10 ° C
After 0 days, uneven baking and irregularities on the surface were observed. However, in the test plots using the method of the present invention, no apparent uneven baking and unevenness on the surface were observed until 56 days after the test was completed.

4) Aroma after re-firing

[Table 5] The scent after refiring was evaluated. The sample at 10 ° C and 10 days after the control group was accompanied by an odor other than the odor of bread heating, which was considered to be related to the occurrence of mold, but the test group using the method of the present invention completed the test at both 5 ° C and 10 ° C. A good freshly scented flavor was maintained until the 56th day.

5) Flavor after re-baking

[Table 6] The flavor after refiring was evaluated. At 10 ° C in the control group, the sample after 10 days felt a taste that was considered to be related to the occurrence of mold.However, in the test group using the method of the present invention, storage at 5 ° C and 10 ° C until 56 days after the end of the test A good freshly baked flavor was retained.

[0026]

As described above, the semi-baked bread preserved by the method of the present patent application, when rebaked, has an extremely superior appearance and flavor as compared with the bread preserved by the conventional method. Offered as freshly baked bread. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the semi-baked bread which can be preserve | saved for a long term, does not impair the appearance and flavor of bread after rebaking, and can be easily rebaked is provided.

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[Procedure amendment]

[Submission date] August 31, 2000 (2000.8.3)
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0025

[Correction method] Change

[Correction contents]

5) Flavor after re-baking

[Table 6] The flavor after refiring was evaluated. At 10 ° C in the control group, the sample after 10 days felt a taste that was considered to be related to the occurrence of mold.However, in the test group using the method of the present invention, storage at 5 ° C and 10 ° C until 56 days after the end of the test , Retained a good fresh flavor. In addition, * mark in each table is due to the occurrence of mold,
This indicates that the evaluation by refiring was not performed.

Claims (2)

[Claims] 1. A method for storing semi-baked bread, wherein the kneaded bread dough is semi-baked, and then filled and sealed in a packaging container having oxygen barrier properties together with an oxygen scavenger. 2. A method for preserving a semi-baked bread, wherein the kneaded bread dough is semi-baked, and then filled and sealed in a packaging container having an oxygen-blocking property and an oxygen-absorbing property.