JP2006129816A - Method for producing cake-containing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain bread of a new form that is produced by kneading bread dough with small pieces of cake dough having a flavor different from that of bread by a simple method without using a specific additive and an apparatus, adapts the bread dough to the small pieces of the cake dough even after baking without causing a gap, favors the taste of the cake dough and changes palatability and appearance of the bread dough together with its flavor. <P>SOLUTION: The cake-containing bread that favors the taste of bread and cakes and has excellent palatability and appearance is produced by kneading bread dough with frozen cake dough. A dice shape, rectangular solid shape, pencil (long stick) shape, spherical shape, ellipsoidal shape, cylindrical shape, conical shape, triangular pyramid shape, triangular prism shape, confetti shape, etc., may be cited as the shape of the frozen cake dough. Preferably, 100 parts by mass of wheat flour used for the bread dough is mixed with 10-50 parts by mass of the frozen cake dough. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a process for producing confectionery breads that are kneaded and baked into bread dough so that the confectionery dough is scattered, a confectionery bread dough obtained by the production method, and a confectionery bread that is frozen therefrom. Related to frozen dough.

  2. Description of the Related Art Conventionally, various foods that have different types of foods or different types of bread doughs, kneaded and baked to change breads are known. For example, when bread dough is formed, baked bread that is made by mixing raisins, walnuts, pine nuts, cheese, chocolate chips, etc., and after baking the dough by 70%, add cocoa well melted in hot water to create a marble pattern. Marble bread, which is thoroughly mixed to the extent that remains, fermented and baked by conventional methods, is a common food. As these similar techniques, bread dough is kneaded into a dough as a jelly with a gel forming agent to produce bread (for example, see Patent Document 1), or uncolored or lightly colored. A bread manufacturing method in which a bread dough obtained by combining a plain bread dough and a colored bread dough is baked to give a specific pattern or pattern to the cut surface of the baked bread (for example, see Patent Document 2) Also known is a baked bread (for example, see Patent Document 3) in which a plurality of bread doughs having different colors and flavors are put in a single bread mold and baked to form a continuous form in which each bread tissue portion based on the bread dough is continuous. It has been.

  Moreover, 1-8 mass parts of locust bean gum is mix | blended with respect to layered confectionery bread (for example, refer patent document 4) obtained by folding and baking a cookie dough in bread dough, and 100 mass parts of flour. After the cake dough for filling obtained in the bread making dough is encapsulated in the bread making dough, the inside and outside doughs are not separated from each other or heated to produce cavities (see, for example, Patent Document 5) or lamination A bakery product manufacturing method (see, for example, Patent Document 6) is known in which a cookie dough is wrapped with dough, a composite laminated dough obtained by rolling and folding operations is molded and then fired.

  Furthermore, the crust, which is a bread crust, is fragmented after refrigeration or freezing, or the fragmented crust obtained by refrigeration or freezing after fragmentation is added to the dough of the bakery product in a solidified state, There is also known a method for producing crusted bakery products that are kneaded or laminated with dough and baked (see, for example, Patent Document 7).

  On the other hand, the bread dough is mixed and kneaded so that frozen confectionery dough is scattered, fermented and baked by a conventional method, a bread dough containing confectionery produced by this production method, and this kind of confectionery It is not known to freeze dough for bread.

JP-A-56-78554 Japanese Unexamined Patent Publication No. 64-34235 Japanese Patent Laid-Open No. 3-123437 JP-A-7-250610 JP-A-8-308473 JP 2004-201656 A JP-A-8-38029

  An object of the present invention is to knead a pastry dough having a flavor different from that of bread in a simple method without using a special additive or device, and to create a gap between the bread and the pastry after baking. The object is to provide confectionery-containing breads that have a distinctive flavor of bread and confectionery and that have an excellent texture and appearance.

  The inventors of the present invention are diligent about a method for producing breads having various flavors by kneading different confectionery dough into bread dough without using special means or additives as in the prior art. As a result of the investigation, it was found that by mixing frozen confectionery dough into bread dough, it is possible to produce confectionery bread with excellent texture and appearance, with the flavor of bread and confectionery accentuated. The present invention has been completed.

  That is, the present invention relates to (1) a method for producing confectionery bread characterized by mixing and kneading frozen confectionery dough so as to be scattered in bread dough, and (2) frozen confectionery dough having a dice shape. The confectionery as described in (1) above, which is composed of one or more of a rectangular parallelepiped shape, a pencil shape, a spherical shape, an elliptical spherical shape, a cylindrical shape, a conical shape, a triangular pyramid shape, and a triangular prism shape The manufacturing method of containing breads, and (3) 10-50 mass parts of frozen confectionery dough is mixed with 100 mass parts of flour used for bread dough, The confectionery according to (1) or (2) above The manufacturing method of bread containing, (4) The confectionery dough is a cookie dough, a shoe dough, a cracker dough, a pretzel dough, or a pie dough, or any one of the above (1) to (3) Making confectionery bread (5) The method (5), wherein the confectionery dough is flavored using one or more of acidulant, sweetener, milk, flavor, and salt. It relates to the manufacturing method of bread | pans containing confectionery in any one of.

  The present invention also relates to (6) a confectionery bread dough characterized in that the frozen confectionery dough is mixed and kneaded so as to be scattered in the bread dough, and (7) the description of (6) above The present invention relates to a frozen dough for confectionery breads, characterized in that the confectionery bread dough is frozen.

  According to the present invention, bread with no gap on the contact surface between bread and confectionery can be obtained by fermenting and baking confectionery bread dough obtained by mixing and kneading frozen confectionery dough into bread dough. The confectionery does not drop off when it is finished, and the flavor of the confectionery dough makes it impossible to taste with ordinary bread, such as salty taste, spice taste, strong sweetness, strong milk taste, etc. A variety of flavors can be enjoyed, and in addition, the bread and confectionery have a good balance of flavors, and confectionery breads excellent in texture and appearance can be obtained.

  The method for producing the confectionery bread of the present invention is not particularly limited as long as it is a method in which frozen confectionery dough is mixed in the dough so that it is fermented and baked by a conventional method. As a kind, there is no particular limitation as long as it is obtained by the above-described method for producing a confectionery bread according to the present invention, and is a confectionery bread that has no gap in the contact surface between the confectionery and the bread present inside and / or on the surface. The dough for the confectionery bread of the present invention is not particularly limited as long as it is a dough in which the frozen confectionery dough is mixed with the bread dough. If the dough of the confectionery bread is a frozen dough that is frozen, it is not particularly limited, and the bread dough means a normal bread dough such as bread and confectionery bread. Moreover, the said mixing means insertion and surface adhesion other than mixing and kneading.

  The feature of the present invention is that, as described above, the frozen confectionery dough is mixed with the bread dough, but the confectionery dough is subjected to the freezing treatment in this manner, firstly, the confectionery dough is solidified and mixed, mixed, etc. This is to maintain the shape of the confectionery dough even after mixing, and to prevent the bread dough and confectionery dough from mixing thoroughly. Second, special means and additives are used for the solidified frozen confectionery dough. Without mixing in a desired state (for example, mixing and kneading in which small pieces of confectionery dough are scattered almost uniformly, insertion of a long stick-like confectionery dough in the longitudinal direction of bread dough, etc.) Third, by the time the frozen confectionery dough has melted, the confectionery dough surface is familiar with the bread dough (which is in contact with the confectionery dough), and there is no gap in the contact surface between the confectionery and the bread after baking. To get a kind. Therefore, by using frozen confectionery dough, the baked confectionery bread does not produce a gap in the desired state at the desired position, and when eaten, the flavor that both the bread and the confectionery can bring out You can enjoy the texture.

  The bread dough is not limited as long as it is a bread dough having a normal composition. For example, edible fats and oils are used for 100 g of flour consisting of strong flour: thin flour = 100-70: 0-30 (mass ratio) as wheat flour. A dough comprising 0-20 g of sugar, 0-30 g of sugar, 0.1-2 g of salt, 0-30 g of egg products, 0-3 g of dairy products, 2-4 g of yeast, 0-0.1 g of yeast food and 50-70 g of water. It can illustrate suitably. In addition, what added a flavoring agent, cocoa, chocolate, raisins, etc. can also be used as bread dough.

  Examples of the edible oils include soybean oil, rapeseed oil, cottonseed oil, palm oil, safflower oil, sunflower oil, butter, lard, margarine, shortening, and the like. Examples of the saccharide include sugar, invert sugar, isomerized sugar, honey sugar, glucose, fructose, lactose, maltose, honey, and syrup. Examples of egg products include whole eggs, egg yolk, egg white, dried eggs, frozen eggs, and sweetened eggs. Examples of dairy products include milk, condensed milk, whole milk powder, skim milk powder, cream, whey powder, cheese, and the like. As other additives, soy flour, emulsifiers, enzymes, vitamins, minerals, calcium sources, and the same acidity, strong sweetness, milky taste, seasoning or seasoning as used in confectionery dough are used. However, a different one from that used for the confectionery dough is preferable because it can enjoy a change in flavor.

  It is preferable to determine the addition amount of salt and saccharide particularly in the bread dough, for example, bread dough in consideration of the balance with the content of salt and saccharide in the confectionery dough. For example, when the confectionery dough is sweet, it can be flavored with a strong salty taste, and in the case of a confectionery with a high saltiness, less salt is added, and in the case of a light confectionery, a larger amount of salt is added. In addition, it is preferable to add a small amount of sugar in the case of a confectionery with a high sweetness and to add a large amount of sugar in the case of a light confectionery to balance the taste of bread and confectionery.

  The confectionery dough used in the present invention is not limited in any way as long as it is normally used as a confectionery dough. However, it is preferable to use a weak flour as the wheat flour to be used. It is also included when doing. Specific examples of such confectionery dough include cookie dough, shoe dough, cracker dough, pretzel dough, pie dough, etc., and cookie dough, shoe dough, cracker dough, pretzel dough, pie dough, etc. Can be prepared by using a confectionery dough having a composition usually used for these. For example, cookie dough can use sugar, fats and water, wheat flour, eggs, salt, swelling agents, dairy products, flavoring agents, fruit nuts, and dry powders of these as auxiliary materials. . For cracker dough and pretzel dough, flour, shortening, yeast, water, yeast food, sugar, salt and baking soda are used. Puffed dough is made by mixing oil and fat, water and eggs, dairy products, sugars, salt, flavoring agents, yeast, etc., if necessary, and rolling it to make dough. Can be obtained by wrapping, rolling and folding.

  For flavoring the confectionery dough, one or more of acidulant, sweetener, milk, flavor, and salt can be used. As a sour agent, natural products such as cranberries, red currants, apricots, orange peels, lemons, etc., and citric acid, tartaric acid, gluconic acid, glucono delta lactone that are permitted as food additives. , Malic acid, fumaric acid, lactic acid, adipic acid, acetic acid and the like. Examples of the sweetener include sugar, honey, starch syrup, brown sugar, glucose, fructose, lactose, maltose, invert sugar, isomerized sugar, mannitol and the like that make sweetness feel. Examples of milk include milk, condensed milk, cream and the like that give a milk taste. As a flavoring agent, for example, red shiso powder (so-called “Yukari”), cinnamon, clove, nutmeg, ginger powder, vanilla essence, allspice, clove, oregano, thyme, sage, cinnamon, red pepper, turmeric, laurel, Basil, peppermint, rosemary and marjoram can be mentioned. In addition, sesame seeds, corn flakes, coconut powder, cocoa, chocolate powder, and dried fruits such as dried grapes, dried figs, dried apples, banana chips, and dried prunes can be used as confectionery seeds. Pulverized products such as sunflower seeds, pumpkin seeds, pine nuts, hazelnuts, cashews and almonds can be used.

  The shape of the frozen confectionery dough mixed in the bread dough is not particularly limited, but it is a dice shape, a rectangular parallelepiped shape, a pencil (long bar) shape, a spherical shape, an elliptical spherical shape, a cylindrical shape, a conical shape, a triangular pyramid shape, a triangular prism shape, and a confetti shape. Etc. can be specifically exemplified, and these can be used alone or in combination of two or more. When using 1 type or 2 types or more of confectionery dough such as a small die type with a long side and a diameter of 0.5 to 3 cm, a rectangular parallelepiped, and a sphere, it can be unevenly distributed in the dough or on the dough surface, It is preferable to mix and knead so that it is scattered almost uniformly in the dough. Moreover, when using 1 or 2 or more of pencil-shaped and cylindrical elongated confectionery dough having a length of 3 cm or more, it can be mixed by inserting into bread dough. It may protrude from the bread dough.

  When the confectionery dough is mixed in the form of a small piece of dice, cuboid, or sphere, it may be either cut into small pieces after freezing of the dough, or molded into small pieces and then frozen. Moreover, the freezing temperature of a confectionery dough is performed in the range of the freezing temperature of a normal foodstuff, and it is preferable to freeze at about -18--30 degreeC in general.

  In the present invention, the blending ratio of bread dough and frozen confectionery dough is not particularly limited, but it is preferable to mix 10 to 50 parts by weight of frozen confectionery dough with respect to 100 parts by weight of flour used for bread dough. If the confectionery dough is 10 parts by mass or less, it depends on the composition of the confectionery dough, but there is a possibility that the flavor, texture and appearance of using the confectionery dough may not be satisfactory. Depending on the composition of the dough, when the confectionery dough frozen in the dough is mixed and kneaded (mixing), it becomes difficult to control the temperature of the dough, and there is a risk that the dough after mixing will have some stickiness.

  The method for producing confectionery breads of the present invention can be carried out by either the straight rice cake method or the medium seed method. The direct koji method is a method of kneading all raw materials at once and fermenting them, and it can be said to be a basic method of breadmaking that has been practiced since ancient times. Medium seed method is a method of making a middle seed with only a part of flour and yeast, yeast food, fermenting enough, adding all the remaining raw materials, kneading again, finishing, proofing (roasting), baking is there.

  In the method for producing confectionery breads of the present invention, for example, in the case of the straight rice bran method, bread dough is first produced using flour, raw yeast, yeast food, salt, upper white sugar, skimmed milk powder, margarine, and water. On the other hand, when cookie dough is used as the confectionery dough, for example, it is performed in accordance with the usual sugar batter method. Add whole egg, flavoring agent, salt and swelling agent to sugar, fats and oils, water (concentrated milk) as needed, mix to make cream, and add wheat flour or α-starch etc. to this. Mix and make cookie dough. The cookie dough is frozen in a freezer. The frozen cookie dough is cut into, for example, a dice shape (die shape) to prepare a frozen dice-shaped confectionery dough. This frozen confectionery dough is mixed in the bread dough, but when a plurality of small pieces of frozen confectionery dough is scattered in the bread dough, the plurality of small piece types of confectionery dough is added to the bread dough that has been mixed in advance and the frozen dough is frozen. It is preferable to perform additional mixing for a short time so that the confectionery dough is scattered almost uniformly. In addition, when mixing the elongated confectionery dough, it is preferable to mix it by inserting it into the bread dough after mixing. Moreover, the bread dough temperature at the time of charging frozen confectionery dough is usually 25 to 30 ° C, preferably about 28 ° C. After mixing the frozen confectionery dough into the bread dough, for example, it is fermented for 60 to 180 minutes, divided into an appropriate mass, takes a bench time of 0 to 30 minutes, molded, and heated at 30 to 40 ° C. at 30 to 40 ° C. By baking for 20 minutes at 170 to 220 ° C. for 20 minutes, the confectionery bread of the present invention can be obtained.

  The confectionery bread of the present invention can be obtained by the above-described method for producing the confectionery bread of the present invention, and there is no gap in the contact surface between the confectionery present on the inside or the surface and the bread.

  The confectionery bread dough of the present invention is used in the above-described method for producing the confectionery bread of the present invention. For convenience, the frozen confectionery dough mixed in the bread dough is melted or frozen confectionery. Also included are those obtained by mixing dough into bread dough and fermenting it in a conventional manner.

  The present invention also provides confectionery bread that is frozen from confectionery bread dough so that consumers can obtain freshly baked confectionery bread for long-term storage or at a bakery / confectionery retailer. It also targets frozen doughs. In the frozen dough for confectionery bread of the present invention, the frozen confectionery dough is mixed with the bread dough, and the dough of the confectionery bread obtained by fermenting by a conventional method is frozen by a normal bread dough freezing method, An example of a frozen confectionery dough mixed with a frozen confectionery dough can be exemplified. When preparing frozen dough for confectionery breads of the present invention, use a freeze-resistant yeast, or mix dough improving agents such as ascorbic acid, malt powder, emulsifiers, enzyme agents, etc. into conventional dough A bread dough manufacturing method can be advantageously employed.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
[Example 1]

(Bread with cookies)
As ingredients for bread dough, 100 parts by weight of strong flour (hereinafter simply expressed as parts by omitting parts by weight), 3 parts of raw yeast, 0.1 part of yeast food, 2 parts of salt, 8 parts of super white sugar, 2 parts of skim milk powder Using 5 parts of fats and oils (margarine) and 73 parts of water, a straight koji method was adopted for preparing bread dough. On the other hand, 70 parts of weak flour, 30 parts of medium flour, 40 parts of granulated sugar, 16 parts of concentrated milk and 60 parts of margarine are used as the material for the cookie dough. Granulated sugar and concentrated milk were added in several portions and mixed until the dough was soft. Finally, the flour was added all at once and mixed gently. The cookie dough was frozen in a freezer set at −30 ° C. and then cut into 1 cm square dice. 20 parts of this frozen dice-shaped cookie dough was mixed and kneaded with the bread dough material at the following timing. After mixing dough ingredients excluding margarine at low speed for 2 minutes and high speed for 9 minutes (bread dough temperature 28 ° C), add margarine (5 parts), then mix at medium speed for 1 minute and high speed for 4 minutes (bread dough temperature 28 ° C) Frozen cookie dough (20 parts) was added and mixed for 1 minute at medium speed. Even after mixing, the frozen cookie dough in the bread dough remained almost in the shape of a dice. The fabric after mixing had no stickiness and the fabric feeling was good. Thereafter, the mixture was fermented at 30 ° C. for 60 minutes, and divided into 6 pieces each of 242 g. The specific volume of the dough was 4.0. After 20 minutes of bench time, it was molded into a U shape. The proof was taken at 38 ° C. for 47 minutes and then baked at 215 ° C. for 37 minutes to obtain breads containing dice-like cookies. Bread with dice cookie after baking has a change in texture compared to normal bread, there is no gap at the boundary between the dice cookie part and the bread part, on the inside and the surface of bread, There were dice-like cookies having a structure different from the bread structure, and the appearance as a pattern was also good.
[Example 2]

(Bread with cookies)
Example 1 except that the amount of the frozen cookie dough of Example 1 is 40 parts instead of 20 parts, the fermentation time is 70 minutes instead of 60 minutes, and 255 g instead of 242 g per divided mass after fermentation. By the same method, bread containing dice-like cookies was obtained. In Example 2, the dough after mixing had no stickiness, the feeling of dough was good, and the specific volume after fermentation was 3.8. The bread with dice cookie after baking was as good as Example 1 in both texture and appearance.
[Example 3]

(Bread with cookies)
60 parts instead of 20 parts of the frozen cookie dough of Example 1, 80 minutes instead of 60 minutes fermentation time, 271 g instead of 242 g per divided mass, 38 ° C., 47 minutes proofing A bread with a dice-shaped cookie was obtained in the same manner as in Example 1 except that it was replaced with a proofer at 38 ° C. for 52 minutes. In Example 3, the dough after mixing had a slight stickiness, and the specific volume after fermentation was 3.6. Bread with dice cookie after baking had a rich texture, and the appearance as a pattern was good.
[Example 4]

(Snack-style bread)
In the same manner as in Example 1 except that 8 parts of the white sugar in the bread dough material of Example 1 was replaced with 15 parts and 1 part of salt was replaced with 0 parts of salt in the cookie dough material. A snack-style bread was produced. In this Example 4, the feeling of dough after mixing was good, and the snack-style bread bread with dice-shaped cookies after baking put salt in the cookie part and put a lot of white sugar in the bread part. A sweet snack-like bread was obtained, and the texture and appearance were good.
[Example 5]

(Boiled bread)
The confectionery dough of Example 1 was produced in the same manner as in Example 1 except that 0.5 part of Yukari (red purple soup powder) was added. It had a flavor reminiscent of a yukari rice ball, good texture and appearance, and was appetizing.
[Example 6]

(Bread with salt cookies)
Medium seed mixing is performed using the bread dough material shown in Table 1 by medium seed method at low speed for 2 minutes and medium speed for 2 minutes (medium seed temperature is 24 ° C), medium seed fermentation (27 ° C, humidity 75%) For 4 hours. This medium-sized dough was mixed with the main ingredients shown in Table 1. On the other hand, as a salt cookie dough, 100 parts of flour (flower), 30 parts of granulated sugar, 17 parts of concentrated milk, 60 parts of margarine, 1.5 parts of salt are used, and the diameter is 1 cm in the same manner as the method for producing cookies in Example 1. A spherical frozen cookie dough was obtained. After mixing ingredients other than margarine in the main koji, mixing 5 parts of margarine at low speed 2 minutes / medium speed 6 minutes, then mixing at low speed 2 minutes / medium speed 5 minutes, the resulting bread dough was divided into three parts. 20 parts, 40 parts, and 60 parts of frozen cookie dough were mixed with 1/3 of each dough, and mixed at a medium speed for 1 minute. The temperature on the main board was 27 ° C., and the floor time was 20 minutes. The dough specific volume after three divisions is 4.0 for 20 parts of confectionery dough, 3.8 for 40 parts of confectionery dough, and 3.6 for 60 parts of confectionery dough. It was. Then, after setting the bench time to 20 minutes and molding with a molder, the proofing was performed at a temperature of 38 ° C. and a humidity of 85% for 40 minutes and then baked at 215 ° C. for 40 minutes to obtain a bread with salt cookies. It was. The baked bread with salt cookies after baking harmonized with the salty cookies and the bread part, had a good texture, and had a fluffy appearance.

[Example 7]

(Frozen dough for pastry bread)
In Example 1, freeze-resistant yeast was used as raw yeast. By the same method as Example 1, the mixed dough obtained through mixing, fermentation, and division was frozen in a freezer at −40 ° C. to obtain a frozen dough containing cookie cookies. This frozen cookie bread dough was stored at -20 ° C for 2 days. After that, the frozen dough containing the frozen cookies was thawed at 27 ° C. for 60 minutes, molded, proofed, and baked at 215 ° C. for 40 minutes. As with the dice-shaped cookies containing bread obtained in Example 1, The feeling, flavor and appearance were good.

Claims (7)

A method for producing confectionery bread, characterized by mixing and kneading frozen confectionery dough so as to be scattered in the bread dough. The frozen confectionery dough is composed of one type or two or more types of dice, rectangular parallelepiped, pencil, spherical, elliptical, cylindrical, conical, triangular pyramid, triangular prism. The manufacturing method of bread | pans containing confectionery of Claim 1 to do. The method for producing confectionery-containing breads according to claim 1 or 2, wherein 10 to 50 parts by mass of frozen confectionery dough is mixed with 100 parts by mass of flour used for bread dough. The confectionery dough is a cookie dough, a shoe dough, a cracker dough, a pretzel dough or a pie dough, The method for producing a confectionery bread according to any one of claims 1 to 3. The confectionery dough according to any one of claims 1 to 4, wherein the confectionery dough is flavored with one or more of acidulant, sweetener, milk, flavor, and salt. Manufacturing method. A confectionery bread dough characterized in that frozen confectionery dough is mixed and mixed so as to be scattered in the bread dough. A frozen dough for confectionery breads, wherein the confectionery bread dough according to claim 6 is frozen.