JP2002345393A - Bread mix for microwave oven and method for producing bread using the same - Google Patents

Abstract

(57) [Problem] An object of the present invention is to obtain bread of good quality equal to or better than the conventional bread via a microwave oven. SOLUTION: The present invention relates to a dough, which is prepared by adding warm water to a part of the mix according to claim 1, kneading the mixture, adding the remaining mix, kneading well, dividing the mixture into 150 g to 400 g, and applying a microwave to the dough. To 30 ° C to 45 ° C. Next, the dough is divided into 30 g to 200 g and molded, heated in a microwave oven to 30 ° C. to 45 ° C., placed on a top plate preheated to about 200 ° C., and baked for a predetermined time. The object can be achieved by a method for producing bread using a bread mix for a microwave oven.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread mix for a microwave oven, which aims to make high-quality bread easily and quickly even at home using a microwave oven. The present invention relates to a method for producing bread used.

[0002]

2. Description of the Related Art Conventionally, various methods for producing bread using a microwave oven have been proposed (for example, Japanese Patent Laid-Open No. Hei 4-2023).
7). There has also been proposed a method of improving the volume and texture of bread by adding a leavening agent to yeast (for example, Japanese Patent Application Laid-Open No. 58-1983).
-98033). Further, there has been proposed a method of cooking in a microwave oven using yeast and a leavening agent in combination (Japanese Patent Laid-Open No.
No. 304817).

[0003]

The above prior arts each have advantages and disadvantages. In particular, there is an instability in quality due to uneven temperature in bread dough caused by uneven heating of a microwave oven. Although improvement of the equipment has been mentioned, there is a problem that it cannot be easily solved at home.
In addition, the dough is sticky, the bread does not expand well, there is a risk of damaging the inner phase, the texture is heavy, it requires additives that are difficult to obtain at home, and it is difficult to accurately trace a small amount,
Due to the variety of bread types and shapes, there were cases where it was not suitable for ordinary households, and it was extremely unstable in terms of practical application.

[0004]

According to the present invention, an appropriate mix is used, yeast is used as a base for expansion, and a chemical expander is used in combination therewith. The whole volume is regulated, and the high frequency output (W) and irradiation time are used. (1) The primary fermentation and secondary fermentation of the dough with the value corresponding to the additional calorific value expressed by the product of (min) being in the range of 100 to 500 improved all the conventional problems.

[0005] That is, the invention of the mix is a bread mix for a microwave oven, characterized by uniformly mixing strong flour, sugar, salt and skim milk powder and a small amount of a chemical swelling agent or oxidizing agent and / or reducing agent. Further, the invention of the method is such that the dough obtained by using the above-mentioned mix is mixed with 150 g to 400 g.
The dough is divided into microwaves and the dough is 30 ° C ~ 4
Heat to 5 ° C. Next, 30 g to 20 g of the dough
0 g and molded in a microwave oven.
A method for producing bread using a bread mix for a microwave oven, comprising heating the dough on a top plate preheated to about 200 ° C. after heating to 5 ° C. and baking for a predetermined time. Also, without using a mix, a dough containing strong flour, sugar and salt is produced in the same manner as the mix, divided into 150 g to 400 g and microwaved until the dough reaches 30 ° C. to 45 ° C. Heat. Next, the dough is divided into 30 g to 200 g, molded and heated in a microwave oven at 30 ° C. to 45 ° C.
A bread manufacturing method characterized in that the bread is placed on a top plate preheated to about 0 ° C. and baked for a predetermined time. In the above-mentioned predetermined time, the value corresponding to the additional heat quantity represented by the product of the microwave output (W) and the irradiation time (minute) is 100 to 5
In the range of 00, the dough is selected based on the primary fermentation and the secondary fermentation. The mixing ratio of the mixed powder is 100 parts by mass of flour, 2 to 25 parts by mass of sugar, 0.5 to 2.5 parts by mass of salt,
0 to 5.0 parts by mass of skim milk powder and 0 to 20 parts by mass of fats and oils are preferable, and a good product can be obtained.

[0006] The heating by the microwave oven in the above invention is determined by the combination of the high frequency output to be used and the irradiation time of the high frequency and the amount of the fabric to be irradiated. The primary fermentation and the secondary fermentation of the dough are performed in a range where the value corresponding to the added heat expressed by the product is in the range of 100 to 500. The value corresponding to the additional heat quantity is 100
In the following, since the temperature of the dough is insufficiently raised and the activation of the yeast is insufficient, the bread volume is small and clogged, and the texture is heavy. On the other hand, if the value corresponding to the added heat exceeds 500, the temperature of the dough rises excessively, resulting in the death of the yeast, the gelatinization of the dough and the denaturation of proteins, and the intended purpose cannot be achieved as described above.
The combination of the high-frequency output and the high-frequency irradiation time is not particularly limited as long as the product of the two is within the above range, but it is recognized that a high-frequency output of about 150 to 200 W is particularly preferable from the viewpoint of uniformity of heating.

The chemical expanding agent used in the above is decomposed by heating to generate carbon dioxide gas, ammonia gas, etc.
Additives that have the effect of expanding the dough, such as sodium bicarbonate (baking soda) and ammonium bicarbonate. Usually, in addition to these gas generating bases, so-called acidic agents are often used in combination, and typical acidic agents include disodium dihydrogen pyrophosphate, glucono delta lactone (GDL), and calcium dihydrogen phosphate. , Potassium aluminum sulfate (alum) and its dried product (baked alum), potassium DL-bitartrate, fumaric acid and its salts. These acidic agents are appropriately used depending on their properties, but a combination of sodium bicarbonate and glucono delta lactone is particularly suitable for the purpose of the present invention. A baking powder prepared by appropriately mixing two or more of the above components can also be used. The chemical leavening agent is generally used in an amount of 0.5 to 5% based on baking soda based on flour.

The oxidizing agent and the reducing agent promote the formation and ripening of the dough, thereby shortening the process. Further, the extensibility of the dough can be increased, the stickiness can be suppressed, the workability can be improved, and the bread volume, internal phase, texture, and the like can be improved. Representative examples of the oxidizing agent and the reducing agent include L-ascorbic acid and salts thereof, L-cysteine hydrochloride, glutathione, and the like. Other foods or natural materials containing components having similar effects can be used, and various juice powders, yeast extract powders, and the like can be used. The amount of each of the above-mentioned chemicals is generally about 10 to 300 ppm of L-ascorbic acid and salts thereof with respect to flour, and about 10 to 200 ppm of L-cysteine hydrochloride with respect to flour. Each of these oxidizing agents and reducing agents is effective alone, but it is particularly preferable to use both in combination.

In the present invention, various raw materials usually used for the production of bread, such as flour, cereals, starch, sugars, salt, animal fats and oils, vegetable fats and oils, dairy products, eggs and the like are used.
If necessary, yeast foods, emulsifiers, fragrances, thickeners, enzymes, active gluten and the like can be added. Also, a dry powdery product of a yeast-fermented dough, a dried product of a yeast-fermented product, and the like can be added as necessary. The blending ratio of each of these ingredients can be set in the same manner as in a normal bread, and is not subject to any restrictions. In the present invention, yeast is an essential component, and any of so-called raw yeast and dry yeast can be used, but dry yeast, particularly instant dry yeast which does not require preliminary fermentation, is easy to handle in ordinary households.
In the case of dry yeast, the used amount of the yeast is 2 to 4 parts by mass with respect to 100 parts by mass of the mix.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The bread mix for a microwave oven according to the present invention is obtained by combining the above-mentioned raw materials as necessary and mixing until a uniform state is obtained. The mixing time varies depending on the type, capacity, performance, and the like of the machine used, but it is only necessary that the raw materials be in a state of being uniformly dispersed. The prepared mix can be processed into bread by the following manufacturing process. However, the present invention is not limited to this embodiment. Even in the case where a pan mix for a microwave oven is not used, the same bread can be manufactured by the same operation by generating the pan mix itself and using the same.

(1) Water or milk in a medium-sized heat-resistant bowl
Add butter and other fats and oils if necessary
Heat to about ° C. Then, add yeast and mix well. (2) Add 1/3 of the mix and mix well. (3) Add the remaining mix and knead. (4) Spread two oven sheets in a small heat-resistant bowl,
Place the kneaded dough on a sheet and cover the dough with an oven sheet. (5) Wrap it in this heat-resistant bowl and place it on a dedicated net or a turntable on which disposable chopsticks or the like are placed, and heat until the dough temperature reaches about 30 to 45 ° C. (6) The dough is spread flat on a floured board, divided into four equal parts, rolled and left for 10 minutes, and then molded into a desired shape. (7) Spread oven paper on a heat-resistant dish, place the bread dough after molding, gently spread the oven paper on it, and heat it to about 30 to 45 ° C. in a microwave oven. (8) Finally, the dough is placed on a top plate of an oven preheated to about 200 ° C. and baked for about 12 minutes.

[0012]

Test Example 1 The mix used in the present invention was prepared by uniformly stirring various components shown in Table 1 with a stirrer.

[0013]

[Table 1]

Each material was added to 200 g of the above mix at the ratio shown in Table 2 below, and the bread was baked in a usual process. At this time, both primary fermentation and secondary fermentation were performed at 200 W for 1.5 minutes. The bread thus obtained was subjected to a sensory evaluation in five steps, and the average value was used as a score to obtain the results shown in Table 2. The method of evaluation is as follows. In this case, the amount of dough was 308 g for primary fermentation and 60 g for secondary fermentation.

5: very good 4: good 3: normal
2: poor, 1: very poor.

[0016]

[Table 2]

In Table 1, any of Examples 1 to 5 can be employed, but Examples 2, 3, 4, and 5 are good, and Example 5 is the best.

[0018]

Test Example 2 Using the mix of Example 5 of Test Example 1,
Fermentation was performed by changing the microwave output and irradiation time of the microwave oven, and the obtained bread was evaluated (Table 3). The preparation mix, process, and evaluation method were the same as in Test Example 1.

[0019]

[Table 3]

Examples 11 and 12 are superior to the comparative example (conventional method). In particular, Example 11 is changed to Example 12
Better is the result of suppressing the secondary fermentation output.

[0021]

Test Example 3 Using the mix of Example 5 of Test Example 1,
Fermentation was carried out by changing the amount of dough to be provided at one time, and the obtained bread was evaluated. Fermentation was performed at an output of 200 W, and the fermentation time was adjusted according to the amount of dough until the central temperature of the dough reached 40 ° C. The preparation mix, process, and evaluation method were the same as those in Example 2, but evaluation items for homogeneity were added in order to evaluate the variation among individuals fired in one preparation (Table 4).

[0022]

[Table 4]

According to the above-mentioned Example 4, the time required for bread production can be reduced by about 90 minutes. Further, it was found that the taste and quality of the baked bread were almost comparable to those of the conventional bread.

According to the above, embodiment 14 is particularly good. The primary fermentation time is long and is considered due to the suitability of the dough amount. Regarding the amount of the dough, even if it is small (Example 13) or large (Example 15), it is inferior to Example 14, so that Example 1
4 was an appropriate amount.

Examples 1 to 15 and Comparative Example 1 described above.
Although the specific material addition amounts were described for Nos. To 9, the specific operations were substantially the same, so the specific operations of the examples were omitted.

[0026]

The present invention regulates a bread mix,
By mixing yeast and a chemical leavening agent, limiting the volume of one piece of bread dough, and limiting the product of the amount of electricity of the microwave and the baking time to 100 to 500, the conventional operation can be performed by simple operation and microwave heating. There is an effect that bread having a quality and texture equal to or better than that of good-quality bread can be obtained.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Sakiko Minami 1-14-5-526 Tsumadakita, Atsugi-shi, Kanagawa F-term (reference) 4B032 DB01 DK01 DK02 DL09 DL10 DP25 DP34

Claims (4)

[Claims] 1. A bread mix for a microwave oven, which is obtained by uniformly mixing sugar, salt, and skim milk powder with a small amount of a chemical swelling agent or an oxidizing agent and / or a reducing agent in strong flour. 2. The dough obtained using the bread mix for a microwave oven according to claim 1 is divided into 150 g to 400 g and microwaved, and the dough is heated to 30 ° C. to 45 ° C.
Heat until ready. Next, 30 g to 200 g of the dough
Molded in a microwave oven and 30 ° C to 45 ° C
And heating the dough on a baking sheet preheated to about 200 ° C. and baking the dough for a predetermined time to produce a bread using a bread mix for a microwave oven. 3. The dough containing strong flour, sugar and salt is divided into 150 g to 400 g and microwaved, and the dough is warmed to 30 ° C. to 45 ° C. Next, the dough is divided into 30 g to 200 g, molded and heated in a microwave oven at 30 ° C. to 45 ° C.
A method for producing bread, characterized in that it is placed on a top plate preheated to about 0 ° C. and baked for a predetermined time. 4. The primary fermentation and secondary fermentation of the dough for a predetermined time period in which a value corresponding to an additional heat amount expressed as a product of a high frequency output (W) of a microwave oven and an irradiation time (minutes) is in a range of 100 to 500. The method for producing bread using a bread mix for a microwave oven according to claim 2 or 3, wherein the selection is performed on the basis of performing the above.