JP2001145454A - Taste filling for kneading with bread dough and bread containing taste filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a filling which can be kneaded with a bread dough, can respond to various preferences, and can simply be responded to retail bakeries and whole sale bakeries without needing a skill and a special installation, and to provide a bread having new excellent taste and texture by including the filling. SOLUTION: This taste filling for kneading with a bread dough, characterized by shaping a taste paste having a shapable property into shaped pieces each having a prescribed shape and a prescribed size, dusting flour on the surfaces of the shaped pieces with hands, and then freezing and solidifying the coated pieces.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a taste filling for kneading bread dough, and a bread containing the taste filling.

[0002]

2. Description of the Prior Art There are many types of confectionery bread currently on the market due to the use of various fillings. This includes
Also included are breads in which bread doughs with different taste-preference materials are mixed and baked into marbles having different tastes and colors by combining these.

Conventionally, taste-preferring ingredients added to dough for confectionery bread include powdered materials such as cocoa, coffee, powdered vegetables, powdered fruits, raisins, walnuts, chestnuts, nuts, mixed vegetables, potatoes, and the like. Solid materials such as cheese and chocolate chips, and liquid raw materials such as condensed milk are common. In addition, as filling of sweet bread, bean jam, jams, flower pastes, butter cream,
Generally, processed fats and oils such as fat spreads and cooking fillings such as curry and piroshiki are generally used.

[0004]

The above-mentioned conventional bread obtained by mixing a powder material, a solid material and a liquid material in a bread dough is limited to the technique of mixing the raw materials themselves. However, the current situation is that this cannot sufficiently cope with the diversification of current tastes. That is, the taste and texture of the bread obtained in this manner is merely a combination of the dough material and the taste-preference material. Also, when the above-mentioned flower paste is added to bread dough and kneaded,
Since the dough is integrated with the dough, sagging or stickiness occurs in the dough at the stage of kneading, and necessary properties such as loss of elasticity peculiar to the dough change. For this reason, the subsequent processing operation becomes difficult, and a plump bread cannot be obtained.

[0005] In order to manufacture bread containing the above-mentioned fillings in the manufacturing process or after manufacturing in a retail bakery, considerable labor and skill are required. Depending on the type, encrusting machine,
Equipment such as a depositor, a sanding machine, an injecting machine, and a reverse sheeter is required, which increases the economic burden.

[0006] There is also a method in which margarine is made into chips and mixed with kneaded pie dough, which is characterized in that the fats and oils are dissolved when the pie dough is baked. Bread mixed with different fillings is different.

Therefore, the present invention firstly simplifies the use so that it can respond to various tastes and can respond to retail and wholesale bakery without requiring skill or equipment. A second object of the present invention is to provide a filling for kneading bread dough which can be achieved, and secondly, to provide a bread having a novel and excellent taste and texture by containing this filling.

[0008]

In order to achieve the above-mentioned object, the filling for kneading dough of the present invention is characterized in that a taste paste having a shapeable physical property is shaped as a shaped piece having a predetermined shape and size, Furthermore, the surface of the shaped piece is coated with hand flour and frozen and solidified.

[0009] As described above, the filling for kneading dough according to the present invention is formed by shaping the taste filling into shaped pieces, so that it can be of any size according to the type of bread.

The shapeable properties of this taste paste can be basically obtained by preparing a mixture of starch, protein material, oil and fat, natural gum and water at a predetermined mixing ratio. Furthermore, it can be obtained by adding the above-mentioned conventional taste-preferring materials such as sugars, cacao, coffee, nuts, various fruits, various vegetables and the like thereto.

[0011] In the above-mentioned taste paste, starches such as corn starch, wheat flour, waxy starch, tapioca and the like, processed starch for food and the like, and combinations thereof,
The protein material is a vegetable protein such as soybean protein and wheat protein, an animal protein such as powdered egg white and milk protein, and a dairy product can be used in combination. In this case, it is preferable that the protein material is composed of 1.5 to 3% by weight of the vegetable protein material and 0.3 to 5% by weight of the animal protein material. When the amount of the vegetable protein material is 1.5% by weight or less, the heat resistance is poor, and when it exceeds 3% by weight, the stickiness becomes too large and the texture deteriorates. When the amount of the animal protein material is 0.3% by weight or less, the shape retention is inferior. When the amount exceeds 5% by weight, the texture deteriorates and the processing becomes difficult.

As oils and fats, animal oils such as fish oil and lard, and vegetable and animal and vegetable mixed oils and fats such as palm oil and soybean oil can be used. As the natural gum, locust bean gum, xanthan gum, carrageenan, gellan gum, tamarind seed polysaccharide and the like can be used.

When these mixtures are heat-treated at about 100 ° C. under water, starch is gelatinized, proteinaceous materials are protected and heat-resistant, and oils and fats are emulsified. The moldability and the gelling and water-retaining effects of the natural gum occur synergistically as a whole.

[0014] In addition to flavor-tasting materials, flavoring agents, coloring agents, sour agents, emulsifiers, and the like can be added to the taste paste as required.

The physical properties such as the shaping property based on the action of the above-mentioned taste paste are as follows: 3 to 10% by weight of starchy substance, 3 to 6% by weight of protein material, and 15 to 30% of fats and oils in the whole taste paste. %, And the natural gum substance has a quantitative mixing ratio in the range of 0.3 to 1% by weight. The amount of water in the taste paste is preferably in the range of 35 to 45% by weight. If the water content is less than 35% by weight, the texture of the bread is inferior, and 45% by weight.
When it exceeds, the resistance of the dough during kneading deteriorates.

[0016] As a method of processing the shaped pieces, a taste paste having physical properties capable of being shaped is supplied to an extruder having several holes formed therein, whereby a large number of shaped pieces can be efficiently obtained. Can be.

Further, the size of the shaped piece of the taste paste is preferably a column having a diameter of 3 mm or more and 20 mm or less and a length of 5 mm or more and 30 mm or less.
This is because a shaped piece having such a size and shape facilitates the kneading operation and provides the manufactured bread with a favorable taste and texture.

In shaping the taste paste, it is preferable that the taste paste is maintained in a temperature range of 0 ° C. or more and 10 ° C. or less. This is because when the taste paste is in this temperature range, the shaped pieces can be obtained stably and promptly in a good shaped form. If the temperature of the taste paste is less than 0 ° C., the shaping becomes difficult and shaping becomes difficult, and a shaped piece of an intended form is not easily obtained. If the temperature exceeds 10 ° C., the softness of the taste paste itself is reduced. This is because the shape-retaining property is reduced by the formation, and a desired shaped piece cannot be obtained in many cases.

Further, by applying hand powder to the surface of the shaped pieces, an effect of preventing adhesion between the shaped pieces is generated.
This makes it possible to handle a large number of shaped pieces at the same time, and in that case, the form at the time of shaping can be maintained as it is. As this flour, corn starch,
Wheat flour or the like can be used in an amount suitable for effectively exerting the above-mentioned effects.

Further, in the filling for kneading dough of the present invention, the shaped piece shaped as described above further comprises -2.
It is frozen and solidified in the temperature range of 5 ° C. or more and −15 ° C. or less, and the frozen solidification solidifies the shaped piece. Due to this solidified state, the filling remains as a solid throughout the bread manufacturing process in a mixed state and is retained in the bread. That is, the bread dough in which the shaped pieces are mixed is kneaded, and the bread dough can be held as a filling throughout the whole process of manufacturing the bread by a heat treatment such as baking.

[0021] When the temperature of the shaped piece is higher than -15 ° C, it tends to be uniform during the kneading process, and when the temperature is lower than -25 ° C, the kneading temperature lowers and affects the fermentation time of the dough. Effect. Therefore, the temperature at the time of use is preferably about -20 ° C.

Next, the taste filling-containing bread according to the present invention is characterized in that the above shaped pieces are mixed in bread dough.

In the taste-filling bread,
As described above, the flavor filling is produced in a mixed state, and has no adverse effect on the bread dough during the bread production process. It can be manufactured as a taste-filling-containing bread without changing conventional processes and conditions. Therefore, the taste filling-containing bread is obtained as one having the original elasticity and plump texture based on the bread dough and the good taste, texture and taste inherent in the taste filling.

The taste-filling bread of the present invention can be used for various kinds of bread such as sweet roll dough and brioche dough in addition to sweet bread dough. In addition, the heat treatment at the time of bread production includes, in addition to baking, a general treatment method such as frying and steaming. Therefore, the present invention, in addition to sweet bread, bread,
It can be applied to various kinds of bread such as table rolls and donut.

[0025]

Next, embodiments of the present invention will be described. (Examples 1 to 4)

[0026]

[Table 1]

[0027]

[Table 2]

The ingredients in the amounts shown in Table 1 were mixed with a stirrer, passed through a homogenizer, and then heated at a temperature of about 100 ° C. to prepare taste pastes. Then, the taste paste was cooled to 4 ° C., extruded from several holes of the extruder in a columnar shape with a diameter of 1 cm, and cut at the same time to obtain a shaped piece having a length of 1 cm. The water content of these shaped pieces was as shown in Table 2. After applying powder to each of these shaped pieces,
It frozen until it became -15 degreeC or less, and the taste filling of Examples 1-4 was obtained. Each of the obtained taste fillings was a solidified product in the form at the time of shaping.

(Comparative Examples 1 to 5)

[0030]

[Table 3]

[0031]

[Table 4]

A predetermined amount of the compounding material corresponding to the components of the conventional flower paste shown in Table 3 was formed into shaped pieces of the same size by the same method as in Example 1 described above, and these were used as Comparative Examples 1 to 5. And The water content of these shaped pieces was as shown in Table 4. Regarding the compounding amounts of the compounding materials, Comparative Examples 1, 2 and 3 were such that the amount of fats or oils was small or no fats and oils were contained,
Thus, there is a difference in the composition from Examples 1 to 4 in that no gum is contained.

[Comparison of Examples 1-4 and Comparative Examples 1-5]
Next, at the time of shaping of the taste paste of Examples 1 to 4 and the taste paste of Comparative Examples 1 to 5 and the shaping property of the shaped piece, shape retention, non-adhesion and heat resistance physical properties, Table 5 shows the results.

[0034]

[Table 5]

The results shown in Table 5 relate to the shaping property. Regarding the state of the shaped article at the exit of the extruder, +++ means that the paste is easily separated by the cutting blade and the workability is extremely good, and ++ means the workability. Is good, + is slightly good workability, and-is poor workability because the paste adheres to the cutting blade. Regarding the shape retention, +++ means that the shaped piece after cutting does not deform or lose its shape on the conveyor, etc., ++ means that the shaped piece is slightly deformed, ++
Indicates that a deformation of the shaped piece is recognized, and-indicates that a large deformation or shape deformation of the shaped piece is recognized. Regarding the non-adhesiveness, +++ indicates that no adhesion is observed between the shaped pieces, ++ indicates that slight adhesion is recognized, + indicates that adhesion is recognized, and-indicates that the shaped pieces are in a dumpling shape. It becomes.

As for heat resistance, the paste before molding was squeezed out onto a top plate with a diameter of 30 mm and a height of 30 mm, and baked in an oven at 200 ° C. for 10 minutes. The height of the shaped piece after firing was measured in mm.

From the results shown in Table 5, all of the taste pastes of Examples 1 to 4 according to the present invention have good
It can be seen that various properties such as shape retention, non-adhesion and heat resistance are excellent. In addition, these various physical properties, Comparative Examples 1 ~
In comparison with the case of No. 5, it can be seen that it is excellent.

(Examples 5 to 8)

[0039]

[Table 6]

First, among the ingredients of the bread dough, the medium ingredients shown in Table 6 were kneaded, the kneading temperature was 25 ° C., and the fermentation was continued for 3 hours.

[0041]

[Table 7]

Next, the kneading operation was started by adding the compounding ingredients of the main kneading of Table 7 to the above-mentioned medium type except for margarine and taste filling. In the course of the kneading operation, margarine was added, and the main kneading operation was carried out to obtain bread dough. Then, the bread dough was divided, and the bread dough was divided into these.
Taste filling of powder 40% by weight, 50% by weight, 60%
The mixture was added in a blending amount of 80% by weight and 80% by weight, mixed in a uniform state, and kneaded. FIG. 1 shows a state immediately after the taste filling 2 is put into the dough 1. At this point, the taste filling 2 has a cylindrical shape at the time of shaping.
, But the lump state was maintained in the dough 11.

Next, the bread dough containing the taste filling 12 was baked at 190 ° C. for 13 minutes to obtain the taste filling breads of Examples 5 to 8, respectively. Each of the resulting taste-filling-containing breads contained the taste-filling 12 shown in FIG. In addition, all of these fillings 12 retain the characteristics at the time of shaping even after firing.

The taste-filled breads of Examples 5 to 8 were evaluated by a bakery technician to determine whether the workability was good or not. 5 women, 20-30
Five boys in their teens) judged the quality of the flavor, taste and texture, and the results are shown in Table 8.

[0045]

[Table 8]

The evaluations in the table are based on the case of bread dough containing no ingredients at all. The workability was evaluated as follows: ○ indicates good workability, Δ indicates poor workability, and × indicates workability. This is when workability is poor. In addition, regarding the flavor, taste and texture, “a” is a very good case when all the panelists are good, and “b” is 8 to 9 among the panelists.
When the person is good, it is a good case, c is a case where 6 to 7 panelists are good, and it is slightly bad when d is, and d is 5 or less panelists who are good. Is bad.

From the results shown in Table 8, the taste-filling breads of Examples 5 to 8 can be obtained in a state in which the taste-filling is maintained in all cases. Thus, their workability was good without any problem. In addition, the taste, flavor and texture were obtained as good. However, the taste-filling bread of Example 5 is slightly inferior in flavor due to the small amount of taste filling added, and the taste-filling bread of Example 8 is slightly inferior in workability. From this fact, it can be understood that the addition amount of the taste filling is preferably in the range of 50 to 60% by weight based on the flour.

[0048]

As described above, since the present invention is constituted, the following effects are exhibited. First, the taste filling for kneading bread dough of the present invention was formed by shaping a taste paste having shapable physical properties as a shaping piece having a predetermined shape and size, and further applying hand flour to the surface of the shaping piece. Since the thing is frozen and solidified, it is possible to obtain a taste filling with the taste and taste of various taste preference materials as a shaped piece of any form, and knead it in a state mixed with bread dough In addition, even at the stage of bread production, physical properties capable of maintaining the characteristics of filling can be maintained.

The performance of the taste filling for kneading dough of the present invention is as follows. The taste paste as a raw material is a mixture of a predetermined amount of starch, protein material, oil and fat, natural gum and water. By the fact that the taste paste is molded in a temperature range of 0 ° C. or more and 10 ° C. or less, further, a shaped piece having hand-painted on the surface is −25 ° C. or more and −15 ° C. or less. It is obtained by being frozen and solidified in a temperature range.

Further, with respect to a bread containing a taste filling containing such a taste filling for kneading dough, the taste filling does not impair the characteristics of the filling during the manufacturing process of the bread, and the bread dough itself is not damaged. Since the taste filling can be obtained as a mixture with the dough without any deterioration, it is possible to obtain a new bread which retains the original texture and taste based on these and the taste and taste based on these. Can be.

In the process of producing bread,
It is enough to simply add the flavor filling to the dough, so that the conventional bread production line can be applied as it is, without the need for special equipment or skill, and it is possible to produce new bread economically with simple operations. is there.

[Brief description of the drawings]

FIG. 1 is a partial cross-sectional perspective view illustrating a process for producing a taste-filling bread of the present invention.

FIG. 2 is a partial cross-sectional perspective view for explaining the process of producing the taste-filled bread of the present invention.

[Explanation of symbols]

 1 Bread Dough 2 Taste Filling 11 Bread Dough 12 Taste Filling

 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Makoto Saito 3-5-2 Sandamachi, Sakai City, Osaka Prefecture Inside Tanaka Food Industry Co., Ltd. (72) Masami Otsu 3-5 Sandamachi, Sakai City, Osaka Prefecture No. 2 F-term in Tanaka Food Industry Co., Ltd. (reference) 4B014 GE03 GL07 GL08 GL11 GP12 GP15 GP18 4B032 DB01 DE06 DG17 DK66 DL06 DP30

Claims (7)

[Claims] 1. A taste paste having a shapeable physical property is shaped as a shaped piece having a predetermined shape and size, and further, a hand powder applied to the surface of the shaped piece is frozen and solidified. Characteristic taste filling for dough kneading. 2. A taste paste comprising 3 to 10% by weight of starch, 3 to 6% by weight of protein material, 15 to 30% by weight of fats and oils, 0.3 to 1% by weight of natural gum and said taste paste. The flavor filling for kneading bread dough according to claim 1, which is a mixture having a water content of 35 to 45% by weight. 3. The method according to claim 1, wherein the protein material is a vegetable protein material 1.5 to 1.5.
The taste filling for kneading dough according to claim 2, comprising 3% by weight and 0.3 to 5% by weight of an animal protein material. 4. The taste paste is maintained in a temperature range of 0 ° C. to 10 ° C. and shaped by a molding machine.
Or the taste filling for kneading dough described in 3 above. 5. The taste filling for dough kneading according to claim 1, wherein the shaping piece has a cylindrical shape with a diameter of 3 mm or more and 20 mm or less and a length of 5 mm or more and 30 mm or less. 6. The kneaded dough according to claim 1, wherein the shaped piece having hand-flour coated on its surface is frozen and solidified in a temperature range of -25 ° C. or higher and -15 ° C. or lower. For taste filling. 7. A taste-filling bread, characterized in that the taste filling according to claim 1, 2, 3, 4, 5 or 6 is mixed when kneading bread dough.