JP2002306057A - Method for producing bread and breads produced by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread, capable of imparting crispy palatability and juicy texture to bread without requiring complicated steps and remarkably increasing the cost. SOLUTION: This method for producing bread is characterized by heating and frying bread dough and then baking the fried bread dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing bread. More specifically, the present invention relates to a method for producing bread that can impart a crisp texture and juiciness to bread without requiring a complicated process.

[0002]

2. Description of the Related Art Conventionally, bread dough fermented and expanded with yeast and a leavening agent is baked in an oven or fried by a fryer typified by a donut. It is already known as Conventional donut was only fried once with a fryer, etc., but immediately after frying it had a crispy texture, but the frying oil remained on the surface and it was greasy, so as the product cooled, the crispy feeling gradually disappeared and became sticky. It had a texture that I had. The oily flavor and sticky feeling of the conventional donut like this are against the healthy boom in recent years, and the surface oil sticks to the hands when eating donut, which causes consumer discomfort For these reasons, conventional donuts were less popular than other breads. On the other hand, bread that has only been baked once in the oven is crisp immediately after baking, but the time is very short,
The product gradually loses its crispness and lacks a juicy feel. The lack of crispness, crispness and juiciness when eating these breads did not meet the needs of today's consumers.

[0003] Bread with a crisp texture, such as French bread, has a crispy texture with a crispy skin. The reason for this is that in addition to the simple compounding, baking is performed at a high temperature with steam. Therefore, French bread has a crispy texture with a crisp skin. However, French bread has a simple composition, and often tastes the flavor of the powder, that is, the original flavor of the ingredients, and hardly contains auxiliary ingredients such as eggs and oil other than the powder compared to ordinary sweet bread. Therefore, it lacks juicy and flavor variety. On the other hand, if the bread is not simple, for example, a dough that can impart a variety of juiciness and flavor like anpan is baked under the same conditions, the crust will not be crispy and the bread skin will be burnt and it will not be possible to eat it very much Therefore, the commercial value is lost. Thus, the technique of making French bread crisp is difficult to apply to other breads today.

[0004] For this reason, various studies have been made to impart a crisp texture. For example, JP-A-11-
In 235148, the crisp texture of the dough of snack products (sandwich, hot dog, hamburger, donut, pizza, Chinese mantow, rice ball, etc.) is made by using dairy products as a part of compounding ingredients in the system of protein, oil and water. A method of producing is disclosed. Also, Japanese Patent Application Laid-Open No. 6-27
In 7012, mochi dough (white sauce base,
Curry, cheese, etc.), dipped in a rice flour solution, attached bread crumbs, fried, frozen and preserved, and baked the croquette in an oven toaster when eating, so There is disclosed a method of producing a novel food having a rice cake-like crispy texture and a rice cake-like stickiness inside the batter. Also, Japanese Patent Application Laid-Open No. 10-2252
No. 59 describes that in a commercially available fried bakery, a freshly fried crispy feeling can be maintained by coating with a batter solution used for croquettes and frying. In addition, it is described that the crispness can be further improved by dispersing fats and oils in the batter solution. Furthermore, it is described that a fried bakery that can maintain its crispness even when cooked in a range-up after frozen storage can be provided.

As described above, various studies have been made in the past to maintain the crispness of fried foods.
Securing routes for acquiring raw materials, adding tasks such as ordering and inventory management, increasing the unit price of products, complicating the work process, purchasing equipment required for the process, and blending dough for the process It has many problems, such as the limitation of, and has not yet been resolved.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to increase the ordering work, to complicate the work process, to purchase additional equipment for that purpose, to increase the cost, and to limit the dough formulation. Breads that have a crispy texture and are juicy can be obtained by simply using an oven, which is an indispensable tool in the bread manufacturing industry, without using special materials and equipment. To provide.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventor has found that the bread dough is heated and fried and then baked in an oven or the like, so that the surface of the bread is sprinkled despite the fry process. Gives a crisp texture to the surface without stickiness, and it keeps the bread product even if it is left standing at room temperature or the like and cooled, and has a moist texture inside the bread. They found that they could be manufactured, and completed the present invention.

[0008] That is, the first aspect of the present invention relates to a method for producing bread, which comprises baking dough after heating and frying. As a preferred embodiment, the bread dough is heat-fried, filled with filling, and then baked in an oven, or heated fried, baked, and then filled with filling, and the method for producing breads described above. About. As a further preferred embodiment, the present invention relates to the above-mentioned method for producing breads, wherein the heating frying temperature is 100 ° C. or higher. Another more preferred embodiment relates to the above-described method for producing breads, wherein the baking temperature is 100 to 350 ° C. Another more preferred embodiment relates to the above-described method for producing breads, wherein the baking time is 30 seconds to 10 minutes.

A second aspect of the present invention relates to breads produced by the above-mentioned production method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The manufacturing method of the present invention is characterized by baking dough after heating and frying.

The bread dough referred to in the present invention is composed mainly of flour, to which water and the like are added, and further, fats and oils, sugars, dairy products,
Eggs, emulsified products, yeast foods, various enzymes, various emulsifiers, various dough improvers and other raw materials added as necessary, and with or without the addition of baker's yeast, obtained through a kneading process. Bakery dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough and the like. In addition to the above ingredients, other grains and solids other than flour,
For example, rye, raisins, red beans and the like are included. Further, a filling material, foods and the like may be encased in the dough.

The method for mixing and kneading breads in the present invention is not particularly limited. Examples of the composition include bread dough, French bread dough, British bread dough, rye bread dough, butter roll dough, brioche dough, Danish pastry dough, pie dough, sweet roll dough,
Yeast donut dough, Danish donut dough, coffee cake dough, Panettone dough, cake donut dough, quick bread dough, English muffin dough, natural yeast bread dough, sourdough dough, Chinese sweet dough However, the present invention is not limited to these. Examples of the kneading method include 5 in the straight method and the medium method.
0% medium seed method, 70% medium seed method, 100% medium seed method, no time method, liquid seed method, sour seed method, water seed method, re-kneading method, frozen dough method, refrigerated dough method, hot water seed method, etc. The present invention is not limited to these.

Here, an example of a method of producing breads according to the present invention up to heating frying will be described. Examples of today's bread production methods include the direct kneading method, the sponge method, the sweetened sponge method, the re-kneading method, the frozen dough method, and the refrigerated dough method. There are a seed method, a no-time method, and a method using a natural yeast. However, the present invention is not limited to these, and any production method may be used.

The mixing conditions and method are not particularly limited, as there are various conditions such as the type and size of the mixer used. The mixing conditions and methods are not particularly limited. Here, as an example of one working process, in the case of the straight method, first, materials other than fats and oils are put into a mixer bowl and mixing is performed. Thereafter, the fats and oils are put into a mixer, and further mixed. Mix the dough until the gluten occurs and mix it, then cover it with a moisture-proof material such as wrap or polyethylene sheet or cloth so that the dough does not dry out,
Primary fermentation, that is, floor time, is performed at a temperature of -5 to 50 ° C for 1 to 300 minutes, preferably at a temperature of 20 to 40 ° C for 1 to 100 minutes. However, these conditions are not limited to these conditions since the fermentation rate of the dough varies depending on the season.

As a method for expanding the dough to be heated and fried, fermentation using yeast or various leavening agents may be used, or both may be used in combination. In the present invention, the dough does not necessarily have to be expanded. It suffices if the heat passes through the inside of the dough so that it can be eaten. When the dough is expanded, the degree of expansion is not particularly limited, as long as the bread dough can be appropriately expanded according to the desired bread softness, volume, and the like. The bread dough may be expanded before the heating fry, or may be expanded by heating during the heating fry. The dough dividing process, after expanding the dough, if not expanding the dough, after kneading the dough,
When expanding at the time of heating frying, after kneading the dough, the dough is divided into desired sizes and subjected to the heating fry process.

In the heating frying step, the type of frying oil is not particularly limited as long as the commonly used frying oil can be used for frying foods. And linseed oil, tung oil, safflower oil, coconut oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil , Camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil,
Vegetable oils and fats such as cocoa butter, shea butter, borneo butter, fish oil,
One or more selected from animal fats and oils such as whale oil, beef tallow, lard fat, milk fat, and sheep fat can be used, and those obtained by transesterifying these fats and oils as raw materials, hardened oils, fractionated oils, and mixed oils Can be used. Among these fats and oils, liquid fats such as rapeseed oil, safflower oil and cottonseed oil, palm oil, fish oil, their hardened oils and fractionated oils are preferred.

The temperature of the frying oil, which is the condition of the heated frying, is not particularly limited, but is preferably 100 ° C. or more, more preferably 120 to 250 ° C., and most preferably 160 to 220 ° C. With respect to the frying temperature, if the temperature is too low, the frying time will be long, and the oil absorption of the bread will increase, which may cause stickiness. On the other hand, if the frying temperature is too high, there is a high risk of fuming or ignition of frying oil, and furthermore, the surface of the bread product is burnt.

Next, the heating and frying time conditions can be appropriately selected according to the composition and size of the dough, the type of fryer, the type of frying oil, etc., but preferably 6 times.
It is from 20 seconds to 20 minutes, more preferably from 20 seconds to 10 minutes, and most preferably from 1 to 6 minutes. If the frying time is too short, the heat will not reach the inside of the dough and the dough will be burnt.On the other hand, if the frying time is too long, the surface will burn, and the oil absorption of the bread will increase and cause stickiness. In some cases, it is preferable to perform the heating frying operation under such a condition that such a phenomenon does not occur.

After the heating frying, baking is performed. After the heating frying, it is preferable that the baking step be carried out after cooling once.
In addition, after storing for several hours to several days at room temperature, refrigeration, freezing, etc., in some cases for several months, defrost the product until it can be fired at room temperature when needed, etc.
It is possible to do firing work. Preferably, the firing step is performed immediately before consumption.

In the present invention, the apparatus for baking is not particularly limited, and may be an oven or the like usually used for baking bread. Regarding the type of oven, for example, a large oven such as a commercial capital oven or a small home oven toaster may be used.
There is no particular limitation. The baking temperature can be appropriately selected depending on the type and size of the oven, the size and weight of breads, the dough composition, and the like, but is preferably 100 to 350 ° C, more preferably 200 to 300 ° C. If the firing temperature exceeds this range, the surface may be scorched. If the firing temperature is below this range, it may be difficult to feel a crisp feeling. The baking time can also be appropriately selected depending on the type of oven, the size, the baking temperature, the size of breads, the weight, the dough formulation, etc., but preferably 30 seconds to 10 minutes, more preferably 2 to 8 minutes. is there. If the baking time is shorter than the above range, the crispness of the dough may be reduced, and baking beyond the above range may cause the surface to burn and lose commercial value.

[0021] Crispness of conventional breads gradually decreases as it is cooled, but in the present invention, the bread has a crispness in a freshly baked state.
Furthermore, even if the breads are cooled to room temperature, the crispy texture can be maintained.

The method for producing bread according to the present invention may include a step of filling the filling.
The step of filling the filling, before heating and frying the bread dough, before baking after heating the bread dough, heating the bread dough, can be introduced after baking, but filling the filling after the heating fry and performing the baking process, or A method of filling the breads with the filling after performing the heating frying and the baking treatment is preferable because the filling can be performed regardless of the kind and amount of the filling. There is no particular limitation on the method of filling, for example, a method of filling the inside of the bread using a squeezing device or the like, or hollowing out the inside of the bread and filling the filling, and if necessary, removing a part of the hollowed bread. A simple technique of using and covering can be used. Also, the type of filling is not limited. By these methods, by baking in an oven or the like, it is possible to obtain bread products having a crispy texture and a high product value filled with a variety of fillings in a larger amount than conventional products. I can do it.

[0023]

EXAMPLES Examples and comparative examples will be described below to clarify the effects of the present invention. However, these are examples for explaining the present invention, and the present invention is not limited to these examples.

Bread was manufactured under various conditions and evaluated.
The bread was evaluated for its crispness, juicy feeling and stickiness on the bread surface after the production.
The name was evaluated with 5 points as the highest points and the lowest point as 0 points, and the average value was taken. In addition, 10 panelists scored 5 points as the highest point and 0 points as the lowest point for the product value, and also evaluated and evaluated the appearance and condition of the product and the situation of the manufacturing process. (Example 1) Using the sweet-rich dough formulation shown in Table 1, bread was produced in the steps shown in Table 2. Heat fry temperature is 175 ° C, heat fry time is 3 minutes, 25 ° C 60
After allowing to cool for a minute, firing was performed under the conditions of a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0025]

[Table 1]

[0026]

[Table 2] (Example 2) Using the bread dough composition described in Table 1, bread was manufactured in the steps shown in Table 3. Heat fry temperature is 1
After leaving to cool at 75 ° C. for 3 minutes with a heating fry time of 60 minutes at 25 ° C., it was fired at a firing temperature of 220 ° C. for a firing time of 4 minutes.

[0027]

[Table 3] (Example 3) Bread was manufactured in the process of Table 4 using the butter roll dough formulation shown in Table 1. After cooling at a heating fry temperature of 175 ° C., a heating fry time of 3 minutes and a temperature of 25 ° C. for 60 minutes, firing was performed under the conditions of a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0028]

[Table 4] (Example 4) Bread was manufactured in the process of Table 5 using the brioche dough formulation described in Table 1. After cooling at a heating fry temperature of 175 ° C., a heating fry time of 3 minutes and a temperature of 25 ° C. for 60 minutes, firing was performed under the conditions of a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0029]

[Table 5] (Example 5) Using the confectionery dough composition shown in Table 1, bread was manufactured in the steps shown in Table 6. Heat fry temperature is 1
After leaving to cool at 75 ° C. for 3 minutes with a heating fry time of 60 minutes at 25 ° C., it was fired at a firing temperature of 220 ° C. for a firing time of 4 minutes.

[0030]

[Table 6] (Example 6) Using the Danish pastry dough formulation shown in Table 1, bread was manufactured in the steps shown in Table 7. Heat fry temperature is 175 ° C, heat fry time is 3 minutes, 25 ° C
, And then fired at a firing temperature of 220 ° C for a firing time of 4 minutes.

[0031]

[Table 7] (Example 7) Using the pie crust composition described in Table 1,
Bread was manufactured in the steps shown in Table 8. Heat fry temperature is 175
The mixture was allowed to cool at 25 ° C. for 60 minutes at a temperature of 25 ° C. for 60 minutes, followed by firing at 220 ° C. for 4 minutes.

[0032]

[Table 8] (Example 8) Using the sweet-rich dough composition described in Table 1, bread was manufactured in the steps shown in Table 9. Heat fry temperature is 160 ° C, heat fry time is 6 minutes, 25 ° C 60
After allowing to cool for a minute, firing was performed under the conditions of a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0033]

[Table 9] (Example 9) Using the sweet-rich dough formulation described in Table 1, bread was manufactured in the steps shown in Table 10. Heat fry temperature is 200 ℃, heat fry time is 2 minutes, 25 ℃ is 6
After leaving to cool for 0 minutes, firing was performed at a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0034]

[Table 10] (Example 10) Using the sweet-rich dough formulation described in Table 1, bread was manufactured in the steps shown in Table 11. After cooling at a heating frying temperature of 220 ° C., a heating frying time of 1 minute, and 25 ° C. for 60 minutes, firing was performed under the conditions of a firing temperature of 220 ° C. and a firing time of 4 minutes.

[0035]

[Table 11] (Example 11) Using the sweet-rich dough composition described in Table 1, bread was produced in the steps shown in Table 12. After cooling at a heating fry temperature of 175 ° C., a heating fry time of 3 minutes and a temperature of 25 ° C. for 60 minutes, firing was performed under the conditions of a firing temperature of 200 ° C. and a firing time of 8 minutes.

[0036]

[Table 12] (Example 12) Using the sweet-rich dough formulation described in Table 1, bread was produced in the steps shown in Table 13. After cooling at a heating fry temperature of 175 ° C., a heating fry time of 3 minutes and a temperature of 25 ° C. for 60 minutes, firing was performed at a firing temperature of 260 ° C. and a firing time of 6 minutes.

[0037]

[Table 13] (Example 13) Using the sweet-rich dough formulation described in Table 1, bread was produced in the steps shown in Table 14. After cooling at a heating fry temperature of 175 ° C., a heating fry time of 3 minutes and a temperature of 25 ° C. for 60 minutes, firing was performed at a firing temperature of 300 ° C. and a firing time of 2 minutes.

[0038]

[Table 14] (Example 14) Using the sweet rich dough composition described in Table 1, in the process of Table 15, after heating and frying at 175 ° C for 3 minutes, the upper portion was cut horizontally at 5 mm, and the bottom and side surfaces were 3 mm. The inside was cut out to leave it, and 150 g of a filling material (trade name: potato salad 2 for delifine stuffing, manufactured by Kaneka Chemical Industry Co., Ltd.) was packed, and then 220 ° C.
For 4 minutes to produce bread.

[0039]

[Table 15] (Example 15) Using the sweet-rich dough composition described in Table 1, in the process of Table 16, after heating fry and baking, the bread was cut horizontally at the top 5 mm, leaving 3 mm of the bottom and side surfaces. The inside was hollowed out to produce a bread filled with 150 g of a filling material (trade name: Potato salad 2 for delifine wrapping, manufactured by Kanegabuchi Chemical Industry Co., Ltd.).

[0040]

[Table 16] (Comparative Example 1) Bread dough was blended with the sweet-rich dough of Example 1. The production method is as follows: kneading dough, fermentation, aging, molding, and the steps of working with a proofer.
Performed in the same manner as A bread was prepared in the same manner as in Example 1 except that the bread dough was fermented, baked at 220 ° C. for 4 minutes, allowed to cool, and then fried at 175 ° C. for 3 minutes. (Comparative Example 2) Bread was produced in the same manner as in Comparative Example 1 except that after dough fermentation, the mixture was baked at 220 ° C for 4 minutes, allowed to cool, and then baked at 220 ° C for 4 minutes. (Comparative Example 3) Bread was produced in the same manner as in Comparative Example 1, except that after dough fermentation, the mixture was heated and fried at 175 ° C for 3 minutes, allowed to cool, and then heated and fried at 175 ° C for 3 minutes. (Comparative Example 4) Bread was produced in the same manner as in Comparative Example 1 except that after dough fermentation, baking was performed at 220 ° C for 4 minutes, and the mixture was allowed to cool. (Comparative Example 5) A bread was prepared in the same manner as in Comparative Example 1, except that after the dough fermentation, heating frying was performed at 175 ° C for 3 minutes, and the mixture was allowed to cool.

Table 17 shows the results.

[0042]

[Table 17] From the results in Table 17, Example 1 had the highest overall evaluation of the three points, that is, the crisp feeling, the juicy feeling, and the non-sticky bread surface. In addition, there was no significant difference between Examples 2 to 15, and all evaluations were able to obtain high results. However, in Examples 6 and 7 in which the dough was rolled in, the fat and oil in the bread dough increased, and thus the crunchiness and the oiliness of the surface tended to be slightly lower. Therefore, in the case of bread dough using roll-in fats and oils, it was found that it is preferable to adjust the roll-in fats and oils to a smaller amount.
In Example 14, the inside of the bread was cut out, and the filling material was stuffed therein and baked.
The juicy feeling of the filling material was added to the juicy feeling, and a very high product value was obtained. In Example 15, the product prepared by hollowing out the inside of the bread after heat fry and baking, and filling it with a filling material was added to the crispness and juicy feeling of the bread, and the freshness and juicy feeling of the filling material were added. Was obtained.

The order of the heating mode in Comparative Examples 1 to 3 was changed compared to Example 1 (Comparative Example 1), and the same heating mode was repeated twice (Comparative Examples 2 and 3). The evaluation was low, and the evaluation of the product value was also low, because the crispness, juiciness, and stickiness of the surface, which are the drawbacks of the product, could not be improved at all. Furthermore, when the heating method which is the existing manufacturing method is only baking (Comparative Example 4), only fry (Comparative Example 5), etc., it is natural that the crumbs, juiciness, and stickiness of the surface, which are the drawbacks of the conventional bread products, are considered. However, the evaluation was low because there was no improvement at all, and the evaluation was low in that the product evaluation was not different from the conventional product.

[0044]

As described above, breads once fried are again subjected to a heat treatment by baking, whereby breads having both a crisp texture and juicyness can be produced. By this manufacturing method, it was possible to easily provide a crisp, juicy bakery product demanded by consumers without complicated work steps, ordering raw materials for the same, and increasing costs. And the effect of the present invention has made a great contribution in the bakery industry today.

Claims (6)

[Claims] 1. A method for producing bread, comprising baking dough after heating and frying. 2. The method for producing bread according to claim 1, wherein the dough is heated and fried and filled with filling, and then baked in an oven, or is heated and fried and then filled with filling. Method. 3. The method for producing bread according to claim 1, wherein the temperature of the hot fry is 100 ° C. or higher. 4. The method for producing bread according to claim 1, wherein the baking temperature is 100 to 350 ° C. 5. The method for producing breads according to claim 1, wherein the baking time is 30 seconds to 10 minutes. 6. Breads produced by the production method according to claim 1.