Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2000-09-08
2002-05-07
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S008000, C426S027000, C426S061000, C426S062000, C426S128000, C426S393000, C426S524000
Reexamination Certificate
active
06383530
ABSTRACT:
TECHNICAL FIELD
The invention relates to a method for the pre-baking treatment of shaped and frozen bread dough.
BACKGROUND ART
Shaped and frozen bread dough is usually taken out from a freezer or a refrigerated warehouse, and thawed out in a room(a room temperature method) or in a proofer (a thawing and proofing method). After the completion of thawing, dough with a temperature of between 0° C.~20° C. is put in a proofer for a final proofing process.
Recently, a thawing method using a retarder is adopted for relieving workers of their early morning shift, in which the thawing process is carried out for 6~24 hours at a temperature range of 0° C.~5° C. Further, a dough conditioner is now used in which the retarder is equipped with a computer system, enabling a continuous and automated processes of thawing and final proofing.
Japanese Patent Publication Hei.6-36707 discloses a thawing method, comprising heating shaped and frozen bread dough for 2~6 hours up to a temperature of 10° C. at an average temperature-raising rate of 0.07~0.28° C. /min and a relative humidity of 70~100%, and further keeping it for 10 min~6 hours at a temperature of 10° C.~20° C. and a relative humidity of 70~100%.
Japanese Patent Application Laid Open Hei.5-64539 discloses a bread-making method, comprising thawing with retardation frozen bread dough for 10 min~72 ours at a temperature of −5~10° C. /min, a relative humidity of 90~100% and ventilation rate of 0.2 m/s or less, pre-heating it for one hour and 20 min ~2 hours and 10 min up to a temperature of 15~20° C., heating it for 20 min~one hours and 10 min up to a temperature of 22~40° C., keeping it for 20 min~3 hours at the same temperature, and then baking the bread dough.
Japanese Patent Application Laid Open Hei.7-155100 discloses a method of keeping bread in a suitable condition for baking for a long period of time, comprising keeping the bread at a temperature of 0~18° C. after final proofing in order to inhibit the activity of bakers' yeast.
Japanese Patent No. 2729669 discloses a method for the pre-baking treatment of frozen bread dough comprising adjusting a thawing condition for each of different kinds of bread that need different time for their final proofing, so that their final proofing may be done simultaneously.
The purpose of the present invention is first to simplify complicated pre-baking work, secondly to standardize the pre-baking work of various kinds of bread dough in order to simultaneously carry out their pre-baking, and finally to increase baking frequency of bread dough.
By utilizing shaped and frozen bread dough, it will be possible to simplify the work in a bakery and to significantly reduce the workload, when compared with a conventional scratch baking method wherein all the processes from mixing to baking are continuously in store. Without a professional baker or artisan having a specialized technique, it would be therefore possible to make bread.
However, even if the shaped and frozen bread dough is used at a usual bakery where 60~100 kinds of bread are made, they can not be produced more than twice per day so that freshly baked bread can hardly be always provided to customers all the day.
The reasons for that may be as follows, for example:
First, since the conventional thawing methods need plenty of time, it would be very hard to be carry out several times in a day; second, since each kind of bread items needs different time for their thawing and final proofing processes, an individual treatment will be required for each kind of bread. As a result, the number of the working processes and working frequency will be increased and working processes will be more complicated as the number of the bread items are increased; and the finally proofed bread dough has to be baked immediately.
It is therefore desirable to simplify the working for bread making by continuously carrying out thawing and final proofing processes, and keeping the finally proofed bread dough for a certain period of time so that baking can be done at any time.
DISCLOSURE OF THE INVENTION
The present invention relates to a method for the pre-baking treatment of shaped and frozen bread dough, comprising is continuously carrying out a thawing process and a final proofing process of the shaped and frozen bread dough in a container while keeping its inner temperature at a range of 17~40° C., preferably of 22~35° C. and its inner relative humidity at a range of 50~75%, preferably of 60~65%, and after the completion of the final proofing, putting the bread dough in another container with its inner temperature at a range of −20~15° C. and its inner relative humidity of 80% or more so that the condition of the bread dough may be maintained.
The present invention is also related to a method for the pre-baking treatment of shaped and frozen bread dough, comprising continuously carrying out a thawing process and a final proofing process of the shaped and frozen bread dough in a container while keeping its inner temperature at a range of 17~40° C., preferably of 22~35° C. and its inner relative humidity at a range of 50~75%, preferably of 60~65%, and after the completion of the final proofing, lowering its inner temperature to a range of −20~15° C., preferably of 0~10° C. at a lowering rate of 0.2° C./min or more, preferably 0.4° C./min or more while controlling the difference between a dew point in the container and a temperature on the bread surface within 20° C. or less, preferably 15° C. or less more so that the condition of the bread dough may be maintained.
According to the present invention, it is possible to continuously carry out the thawing and final proofing processes of the shaped and frozen bread dough by putting the bread dough in a container whose inner temperature and relative humidity have already been set at desired ranges without necessity of any further change of its temperature or relative humidity thereafter.
An “inner relative humidity” means that of air in the container and is an average value subjected to fluctuation at a range of about ±10%. According to the present invention, the temperature or relative humidity in the container is not necessarily kept at a constant level, as long as they are kept at the above ranges.
Alternatively, the continuous processes of thawing and final proofing of the present invention may be carried out by raising its inner temperature to a range of 17~40° C., preferably of 22~35° C. at a raising rate of 0.1~2° C./min, preferably 0.3~1° C./min while controlling the difference between a dew point in the container and a temperature on the bread surface within 20° C. or less, preferably 15° C. or less.
In the above case, it is not necessary to keep the container with its inner temperature at a range of 17~40° C., or to control the difference between a dew point in the container and a temperature of the bread surface within 20° C. or less at the time of putting the bread dough in it. Thus, the bread may be put in the container with its inner temperature at a range of −20~15° C. and the difference of 20° C. or more between a dew point in the container and a temperature of the bread surface.
According to the present invention, the bread dough that is ready for baking can be made within about 2~4 hours from the starting of thawing through the continuous processes of thawing and final proofing in the same container.
The raising rate is not necessarily kept at the same level during the raising period, but may be varied within the above range. Thus, the raising rate may change continuously or gradually. Further, after the temperature in the container has been raised to a certain level, it may be kept within the above range to continue the final proofing process.
Conventional thawing processes under a high temperature have disadvantages of the occurrence of dampness on the bread surface during the thawing process and irregularity in thawing.
According to the present invention, however, it is possible to inhibit the generation of dampness on the bread surface during the thawing process by keep
Adachi Yoshiji
Iwashita Yushi
Shirai Naoko
Ajinomoto Co. Inc.
Tran Lien
LandOfFree
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