JP2000125750A - Frozen bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain frozen bread in which a specific amount or more of oil and fat is added when bread is baked, the average pore diameter in the inner phase of the bread and the rupture stress of the bread, while it is frozen, are in specific ranges and it can be eaten with crisp texture and while it is frozen or while ice cream is placed between two pieces of the frozen breads. SOLUTION: When bread is baked, oil and fat is added in an amount of >=15 wt.%, preferably 15-60 wt.% based on the wheat flour, and the bread has an average pore size of 1-6 mm in its inner phase and a rupture stress of 1×105-6×105 N/m2. Preferably ice cream and/or whipped cream are sandwiched between the bread pieces or enclosed therein to give the bread pieces that can be eaten, while it is frozen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a frozen bread,
More specifically, at the time of bread production, fats and oils are added to the powder in an amount of 15% by weight or more, the average pore diameter of the inner phase of the bread is 1 mm or more and 6 mm or less, and the breaking stress of the bread in a frozen state is 1 × 10 ⁵ N.
/ M ² or more and 6 × 10 ⁵ N / m ² or less, related to frozen edible breads, and ice creams and ice confections inside the bread in the form of cream sand bread, jam bread, etc. The present invention relates to frozen edible breads which can be sandwiched or enclosed.

[0002]

2. Description of the Related Art Conventionally, breads filled with jams, creams, bean jams and the like or sandwiches have been used as fillings. As an extension of bread using these fillings, it is considered that ice cream or ice confections are packed or sandwiched instead of jam or cream (Japanese Patent Application Laid-Open No. Sho 61).
-289834, Japanese Utility Model Laid-Open No. 52-131785, and JP-A-10-90320). These breads are intended to be eaten at a normal temperature or under refrigeration before the ice cream or the like is completely dissolved, and the bread portion is too hard to be eaten as it is in a frozen state.

[0003] On the other hand, there has also been proposed a bread to be eaten in a frozen state with ice cream or the like (Japanese Patent Laid-Open Publication No.
7-92, JP-A-61-293334, Jikkai-56-90891), the bread part is a normal confectionery bread or a loaf of bread, and although it has been modified somewhat by adding polysaccharides, etc., it can be eaten frozen. It is not hard enough to be easily eaten when it comes to teeth.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide bread which can be easily eaten while frozen.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, completed the present invention. That is, according to the present invention, at the time of bread production, fats and oils are added in an amount of 15% by weight or more with respect to powder, and the average pore diameter of the inner phase of the bread is 1 m.
m or more and 6 mm or less, and the breaking stress of the bread in a frozen state is 1 × 10 ⁵ N / m ² or more and 6 × 10 ⁵ N / m ² or less. About.

[0006] In a preferred embodiment, the present invention relates to the above breads in which ice creams and / or whipped creams are sandwiched and / or encapsulated.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The breads of the present invention are made of wheat flour as a main raw material, to which water and the like are further added, and oils and fats, sugars, eggs, dairy products, emulsions, yeast foods, various enzymes, various emulsifiers, etc. Added, refers to what was heated and baked general dough obtained through the mixing step with or without the addition of baker's yeast, in addition to the above ingredients other than wheat grains,
For example, rye, oats, barley, sunflower seeds and the like are included.

The fats and oils used in the present invention are kneading or folding fats and oils usually used for baking, and include general shortening, margarine, butter and the like. These kneaded fats and oils include those containing emulsifiers, enzymes, proteins, starch and the like. Some and / or
Alternatively, it is also possible to use a liquid in which the whole amount is replaced with liquid oil such as salad oil. Further, roll-in margarine may be used in combination as a folding fat and oil, and the bread may have a multilayer structure such as Danish or croissant.

The amount of fats and oils to be added must be at least 15% by weight with respect to the flour at the time of the fogging.
It is preferred to add. If the added amount is less than 15% by weight, when you eat it in a frozen state, your teeth will not pass through
If the amount is more than 60% by weight, the mechanical resistance tends to be low in mass production of the dough, and it tends to be difficult to produce a stable dough during division or molding.

The average pore diameter of the inner phase of the bread as referred to in the present invention means the average of the diameters (unit: mm), assuming that each of a number of voids in the bread section is a circle. The measurement method of this value is based on the image analysis device (LUZEX F, manufactured by Nireco)
The pan section obtained by the ink printing method is taken into the apparatus, and the picture is binarized and calculated using the measurement parameter circle-equivalent diameter HEYWOD. That is, the area of each void in the cross section of the bread inner phase is measured, a circle having the same area as the figure is assumed, and the sum of the diameters of the circle is divided by the measured area number.

In the case of ordinary bread, the average pore diameter of the inner phase of the bread is 1 to 2 mm, more preferably 1 to 1.5 mm
It is. If the average pore diameter is less than 1 mm, the inner phase of the bread is too fine, so that even if it is eaten in a frozen state, it will be in a rough state, and a refreshing texture cannot be obtained. Also, 2
In the case of molding exceeding mm, the film thickness of the inner phase is inevitably too thick, so that even if it is eaten in a frozen state, a very refreshing texture cannot be obtained. On the other hand, in a bread having a multilayer structure using folded fats and oils represented by Danish pastries, the average pore diameter of the inner phase of the bread is about 2 to 6 mm, and does not always completely match the case of ordinary bread. . In this case, if the average pore diameter exceeds 6 mm, it is not preferable to eat in a frozen state, because the texture becomes more crisp than quick.

The breaking stress of the bread in the frozen state as referred to in the present invention is measured using a physical property measuring device (trade name: Leoner RE3305, manufactured by Yamaden Corporation).
The penetration stress when penetrating from the bread skin or cross section at a speed of millimeters (unit: N / m ² ). The bread obtained by baking is stored frozen at -20 ° C. The value immediately measured using a rheometer.

The breaking stress of the bread in the frozen state is 1 × 10
It is necessary to be ⁵ N / m ² or more and 6 × 10 ⁵ N / m ² or less. In breads having a breaking stress of less than 1 × 10 ⁵ N / m ² , the dough itself is generally very soft and cannot be produced by ordinary manufacturing processes, and the breaking stress is lower than 6 × 10 ⁵ N / m ^2. If it is too high, the teeth will not enter easily when eaten, resulting in a crisp texture, or if it is harder, the teeth will not stand and it will not be possible to eat until the bread has melted to some extent.

[0014] The breads of the present invention are preferably rich in fat and oil content in terms of blending, and rich in blending. In addition, it is important to select a production method that results in a rough inner phase of the bread, such as undermixing or molding without applying pressure as much as possible in the dough rolling step during molding. In making these breads, the bread as a whole is preferably formulated with a large amount of secondary ingredients such as diluting flour, so that the gluten that forms the body of the bread is formed as weakly as possible. It is preferable that the number is as large as possible. Among typical bread types, pastries such as danish are most preferred.

[0015] In the method for producing breads of the present invention, for example, after the medium fermentation is performed as the first fermentation as in the case of ordinary medium confectionery bread and the like, the remaining powder and auxiliary ingredients are added to the dough to make the dough. After the preparation, the bread is baked through split molding. As a specific example, a dairy product or an egg is added to a sponge dough to which 3-4% by weight of yeast is added in a 50% sponge method confectionery bread, and a sponge softer than usual is added to 2.5-3%. Time fermented to make. Next, at the time of this mashing, materials such as 20 to 30% by weight of sugar, 20 to 30% by weight of kneaded oils and fats, auxiliary materials such as whipped cream and eggs, etc. Add intentionally.

In this case, it is preferable to use a yeast food that contains about 20 ppm to 100 ppm of vitamin C with respect to flour so that the dough does not become too soft and the handling during division molding does not deteriorate. Further, bread has a relatively rough internal phase, so that a crispy texture can be obtained. Therefore, at the time of the second fermentation, the internal phase is made rougher by taking a longer wheel than usual.

In the case of the straight method, all the ingredients are added in a single mixing, and after the dough is made, the first fermentation is carried out, and then the bread is baked in the same manner through split molding. The breads of the present invention can provide dessert-like bread by sanding and / or enclosing ice creams and / or whipped creams in particular. In the present invention, bread and ice creams are sandwiched between two or three or more breads regardless of the shape of the bread, and the creams are sandwiched between the obtained bread pieces. Say, like a hamburger or cream sandwich biscuit. In addition, what is filled with ice cream in a bread refers to a state in which the creams are poured into a bread previously molded into a corone-like or hollow shape.

[0018]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited to these Examples. In the examples and comparative examples, all parts are based on weight. Examples 1 to 4 and Comparative Examples 1 to 4 Baking tests were carried out based on the formulations shown in Tables 1 to 7.

[0019]

[Table 1]

[0020]

[Table 2]

[0021]

[Table 3]

[0022]

[Table 4]

[0023]

[Table 5]

[0024]

[Table 6]

[0025]

[Table 7]

Bread was prepared under the following baking conditions, and was stored frozen in a freezer at -20 ° C. As the yeast in the bread making test, general yeast (trade name: Red Yeast, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used. The kneading oil used was a shortening derived from cottonseed oil (trade name: Snow Light, manufactured by Kane-buchi Chemical Industry Co., Ltd.) and general margarine (trade name: Concert FB, manufactured by Kane-buchi Chemical Industry Co., Ltd.). In addition, a commercially available roll-in margarine (trade name: Emperor 1001, manufactured by Kanegabuchi Chemical Industry Co., Ltd.) was used as the folding fat for Danish. As the yeast food, food for general use (trade name: Kaneplus C, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used. As the flour, commercially available strong flour (trade name: Camellia, manufactured by Nisshin Flour Milling Co., Ltd.) and thin flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) were used. The emulsifier preparation is a monoglyph preparation (trade name: Panmac 200B, manufactured by Riken Vitamin Co., Ltd.)
Was used.

The baking method is described below. Manufacturing method of Examples 1 and 2 (50% medium-type bread making process, confectionery bread blending) <Middle type> Mixing: low speed 2 minutes, medium speed 3 minutes, (kneading temperature 25 ° C) Fermentation: 27 ° C, 2.5 hours <Gone> Mixing: After 3 minutes at low speed, 3 minutes at medium speed, 1 minute at high speed, add fats and oils and mix at 3 minutes at low speed, 3 minutes at medium speed, 1 minute at high speed (kneading temperature 28 ° C) Floor time: 40 minutes division: 50 grams (bench time: 20 minutes) Molding: Roll molding with a moulder Fermentation: Fermentation in a proofer at 38 ° C, humidity of 80% for 60 minutes Firing: 200 ° C, 8.5 minutes Manufacturing method of Example 3 (Danish method) Mixing: After 1 minute at low speed, add fats and oils and mix for 2 minutes at low speed and 1 minute at medium speed (kneading temperature 25 ° C) Floor time: 30 minutes Retard: 60 minutes (1 ° C) Molding: Reverse sheeter 3 folds 3 times cut to 9cm x 9cm Fermentation: 60 minutes in a 35 ° C, 80% humidifier Yeast Baking: 200 ° C, 12 minutes Manufacturing method of Example 4 (50% medium-type baking process, confectionery bread blending 2) <Medium type> Mixing: Low speed 2 minutes, medium speed 3 minutes, (kneading temperature 25 ° C) Fermentation: 3 hours at 27 ° C <Gone> Mixing: 3 minutes at low speed, 3 minutes at medium speed, add fats and oils and mix for 3 minutes at low speed, 3 minutes at medium speed (kneading temperature 28 ° C) Floor time: 60 minutes Retard: 60 minutes (1 ° C) Molding: Molding with a reverse sheeter and cutting to 5cm x 5cm Fermentation: Fermentation: 38 ° C, fermentation for 60 minutes in a humidity of 80% baking Firing: 180 ° C, 10 minutes Production method of Comparative Example 1 (50 % Bread making process, confectionery bread blending) <Medium type> Mixing: low speed 3 minutes, (kneading temperature 26 ° C) Fermentation: 27 ° C, 3 hours <Main rice> Mixing: low speed 2 minutes, medium speed 3 minutes Add oil and fat, mix at low speed for another 3 minutes (kneading temperature 27 ° C) Floor time: 30 minutes Rapid cooling: 25 minutes Molding: stretched by a sheeter, cut into 50 grams Fermentation: Fermentation in a proofer at 38 ° C, 85% humidity for 60 minutes Firing: 200 ° C, 10 minutes Production method of Comparative Example 2 Baking process with straight method, blended with Pullman bread) Mixing: After 1 minute at low speed, 3 minutes at medium speed, 4 minutes at high speed, add fats and oils and mix for 1 minute at low speed, 2 minutes at medium speed, 1 minute at high speed (kneading temperature) 28 ° C) Floor time: 60 minutes Divided: 6 230 grams (bench time: 20 minutes) Molding: U-shaped molding with a moulder Fermentation: Fermentation at 38 ° C, humidity of 80% for 50 minutes Fermentation Firing: 200 ° C 35 minutes Manufacturing method of Comparative Example 3 (70% medium-grade bread making process, blending of bread) <Middle type> Mixing: low speed 2 minutes, medium speed 3 minutes, (kneading temperature 25 ° C) Fermentation: 27 ° C, 4 hours <Gone> Mixing: 2 minutes at low speed, 2 minutes at medium speed, 2 minutes at high speed, add oils and fats, then 2 minutes at low speed, medium speed Minutes, high speed mixing for 2 minutes (kneading temperature 28 ° C) Floor time: 20 minutes Division: 350 grams (bench time: 20 minutes) Molding: U-shaped molding with a moulder (three loaves of Pullman type) Fermentation: 38 ° C, humidity Fermentation in an 80% proofer for 50 minutes Baking: 200 ° C, 35 minutes Production method of Comparative Example 4 (70% medium-type bread making process, butter roll blending) <Middle type> Mixing: low speed 2 minutes, medium speed 3 minutes, ( (Kneading temperature 25 ° C) Fermentation: 27 ° C, 2.5 hours <Gone> Mixing: Low speed 2 minutes, medium speed 3 minutes, high speed 1 minute, then add fats and oils, then lower speed 2 minutes, medium speed 3 minutes, high speed Mix for 1 minute (kneading temperature 28 ° C) Floor time: 20 minutes Split: 50 grams (bench time: 20 minutes) Molding: Butter roll molding Fermentation: 50 minutes fermentation in a 38 ° C, 80% humidity fermentation Firing: 200 ° C, 10 minutes Example 5 Obtained in Example 3 Ice cream in Danish: the sand (trade name AC ice, Kaneka Co., Ltd.). Example 6 According to the production method of Example 4, molding was performed by corone molding, and ice creams (trade name: AC Ice, manufactured by Kanebuchi Chemical Industry Co., Ltd.) were sealed in the cavity of the obtained confectionery bread.

The breads manufactured in Examples 1 to 6 and Comparative Examples 1 to 4 were subjected to a measurement test (n = 5) of an average pore diameter of an inner phase of the bread by image analysis, and a rupture stress test (n = 10). Were subjected to sensory evaluation by 15 panelists. Table 8 shows the results.

[0029]

[Table 8]

In Examples 1 to 4, bread was used alone, and Example 5
And 6 evaluated by sanding the ice cream. Both breads could be eaten quickly in a frozen state. In the confectionery bread of Example 1, the amount of fat added was 15% by weight based on the flour.
For this reason, the breaking stress value was slightly higher than the others, and it was felt somewhat hard in the sensory test. In this measurement system, if the breaking stress value was about 3 × 10 ⁵ N / m ² or less, it seemed that the sensory evaluation made it easy to eat easily. On the other hand, for Comparative Examples 1 to 4, Comparative Examples 1 and 2 have an average pore diameter of 1 mm or more, but have a high rupture stress value, and Comparative Example 4 has a rupture stress value of less than 6 but a small average pore diameter. Therefore, it was hard to say that all were easily eaten.

[0031]

As described above, the breads of the present invention can be eaten crispy even in a frozen state, and provide a new texture that has never existed before. It is also possible to sand ice creams, and a new one can be provided as a frozen dessert, which greatly contributes to such an industry.

Claims (3)

[Claims] An oil or fat is added to the powder in an amount of 15% by weight or more during bread production, the average pore diameter of the internal phase of the bread is 1 mm or more and 6 mm or less, and the breaking stress of the bread in a frozen state is 1 × 10 ⁵ N.
/ M ² or more and 6 × 10 ⁵ N / m ² or less, edible bread in a frozen state. 2. The method according to claim 1, wherein the fat or oil is added in an amount of 15% by weight or more and 60% by weight or less with respect to the powder when the bread is manufactured, and the average pore size of the internal phase of the bread is 1%.
edible bread in a frozen state, characterized in that the bread has a breaking stress of 1 × 10 ⁵ N / m ^{2 to} 6 × 10 ⁵ N / m ^{2 in} a frozen state. . 3. The breads according to claim 1, wherein ice creams and / or whipped creams are sandwiched and / or enclosed.