Title:
半焼成後冷凍パンの製造方法
Document Type and Number:
Japanese Patent JP6852037
Kind Code:
B2
Abstract:
To provide a method of manufacturing bread frozen after half baking in which a crust part of a surface layer and an inner crumb part are not separated and integrity is kept even when bread is heated sharply in a short time from a frozen state with a superheated steam oven, an electromagnetic cooker, or the like, so that flavor and aroma of the bread are hardly dispersed from inside after final baking, and the bread also has a good appearance and food texture after the final baking.SOLUTION: There is provided a method of manufacturing bread frozen after half baking in which bread dough including yeast is preliminary fermented, divided and shaped, and the bread dough which is further secondarily fermented is frozen after half baking, and in the bread after half baking, water content is adjusted such that average water content of a surface layer part capable of forming a crust part is 23 mass% or less, and average water content of an inner crumb part deeper than the surface layer part is 38 to 43 mass%. The crust part and the crumb part are not separated even after the bread is sharply heated in a short time after final baking, and flavor and aroma of the bread are hardly dispersed from inside.SELECTED DRAWING: None
Inventors:
Yoichi Kawakami
Application Number:
JP2018200781A
Publication Date:
March 31, 2021
Filing Date:
October 25, 2018
Export Citation:
Assignee:
Kobeya Co., Ltd.
International Classes:
A21D6/00; A21D2/08
Domestic Patent References:
| JP2016202012A | ||||
| JP4954160B2 | ||||
| JP2002017242A | ||||
| JP50016856B1 | ||||
| JP2007215454A | ||||
| JP54026346A |
Foreign References:
| WO2013154030A1 | ||||
| WO2005107480A1 |
Other References:
Food Hydrocolloids,2007年,vol. 21,pp. 1397-1406
Attorney, Agent or Firm:
Naoya Kamata
Bunji Kamada
Yaichiro Nakatani
Bunji Kamada
Yaichiro Nakatani