JP2007228912A - Method for producing breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide breads having heat resistance and enclosing a filling having juicy palatability, that is, the breads having very juicy palatability without leaking of the enclosed filling from bread dough during baking and without spoiling the appearance, and a method for producing the same. <P>SOLUTION: The breads is produced by enclosing a filling prepared by bringing a sponge-like food to absorb a liquid food having 50-100 wt.% water content with the bread. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to breads having a succulent texture in breads containing a filling and a method for producing breads.

  Although there are many breads that contain fillings, there are no breads that contain fillings with a sufficiently juicy texture. Examples of foods other than breads include whiskey bonbons.

In addition, until now, when a dough is filled with a juicy filling and baked, there is a drawback in that it has no heat resistance, and the filling flows out to impair the appearance. Moreover, when heat resistance was given so that it might not flow out, there was a fault that it did not finish in a juicy texture. Moreover, although there is a filling in which a whipped cream and a nodule-like gel substance are mixed as a fresh filling (Patent Document 1), although a juicy feeling is obtained, the heat resistance is not satisfactory. Furthermore, although there exists a fruit sauce etc. containing chitosan (patent document 2), heat resistance was not satisfactory.
JP-A-5-236878 JP-A-1-304855

  To provide breads containing a filling having heat resistance and a juicy texture. That is, the present invention is to provide breads that do not leak when the filling contained during baking flows out of the dough, and therefore has a very juicy texture and does not impair the appearance, and a method for producing the breads.

  As a result of diligent research in order to solve the above-mentioned problems, the present invention includes a sponge-like food in which a liquid food that does not contain oil is absorbed in the filling that is contained, thereby providing a juicy texture that was a problem. The present invention has been completed by obtaining the knowledge that breads containing the filling can be produced.

  That is, according to the first aspect of the present invention, in a bread containing a filling, the filling is a sponge-like food in which a liquid food having a moisture content of 50 to 100% by weight is absorbed. It relates to a manufacturing method. The second aspect of the present invention relates to breads containing a sponge-like food containing a liquid food having a water content of 50 to 100% by weight as a filling.

  Filling contained at the time of baking does not flow out from the dough and does not leak, so it has a very juicy texture and does not impair the appearance, that is, it contains heat resistant and juicy filling Bread and its manufacturing method can be provided.

  Hereinafter, the present invention will be described in more detail. The bread containing the filling of the present invention is a bread which is baked after the filling is sandwiched between bread dough, stuffed or put into a dent.

  The sponge-like food of the present invention is not particularly limited as long as it is a food that can absorb a liquid substance using flour. For example, cake sponges such as castella, chiffon, butter cake, pound cake, fruit cake, steamed cake, etc. And cake crumbs, bread, French bread, sweet bread, croissants, Danish, East donuts, cake donuts and other crumbs, cookies, biscuits and the like.

  The liquid food having a water content of 50 to 100% by weight of the present invention is not particularly limited as long as it has a water content of 50 to 100% by weight in the whole liquid food and is liquid at room temperature or after heating. , Liquid food at room temperature such as milk, juice, fruit juice, sap, tea, liquid egg, liquor, and liquid food after heating, such as ice, ice cream, jam, and confiture. A preferable moisture content is 80 to 100% by weight, more preferably 90 to 100% by weight in the whole liquid food. If it is the said water content, there exists an effect of this invention. It is preferable that the liquid food after heating is heated to 30 ° C. or higher, and the whole may not be liquefied, but may be partially liquefied. Preferably, the oil content is 0 to 20% by weight in the whole liquid food. Further, the timing of absorbing the liquid food into the sponge-like food may be before wrapping in bread dough, or may be encapsulated at the same time when wrapping in bread dough. It is preferable because it is good. The amount of the liquid food absorbed in the sponge-like food is preferably 15 to 75% by weight in the whole sponge-like food. If it is less than 15% by weight, the juicy texture may not be obtained, and if it is more than 75% by weight, it may flow out of the dough and leak.

  There is no particular limitation on the blending and brewing method of breads containing the filling in the present invention. For example, blended bread bread, French bread, British bread, rye bread, butter roll, brioche, Danish pastry, pie, sweet roll, yeast donut, Danish Donut dough mix, coffee cake dough mix, panetone dough mix, cake donut dough mix, quick bread dough mix, English muffin dough mix, natural yeast dough mix, sourdough mix, Chinese bun dough mix etc. As for the kneading method, for example, the straight method, the medium seed method, the 50% medium seed method, the 70% medium seed method, the 100% medium seed method, the no-time method, the liquid seed method, the sour seed method, the water seed method, and the remixing method. , Frozen dough method, refrigerated dough method, hot water seed method and the like. The weight of the filling with respect to the bread is preferably 20 to 200 parts by weight of the filling with respect to 100 parts by weight of the bread. When the amount is less than 20 parts by weight, breads having a juicy texture may not be obtained, and when the amount is more than 200 parts by weight, the texture of bread may be impaired.

  A production example of breads including the filling of the present invention is illustrated below. First, a sponge-like food is prepared by a general manufacturing method. After the sponge food is cut into a desired shape, it is placed in a container containing a predetermined amount of liquid food and soaked for an appropriate period of time until oils and fats are absorbed. At that time, some liquid foods are soaked with heating to maintain a liquid state. Thereafter, the sponge-like food that has absorbed the liquid food is wrapped in bread dough produced by a general manufacturing method and baked to obtain breads containing the filling of the present invention.

  The present invention will be described more specifically below, but the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Production of cake sponge>
According to the composition of Table 1, a cake sponge was prepared as follows. First, the composition shown in Table 1 is put into a mixer ball and whipped to a specific gravity of 0.45 using a whipper. Next, No. 6 deco can was put in a suitable case and baked in an oven at 170 ° C. for 35 minutes to obtain a cake sponge. The obtained cake sponge was used in each example.

<Preparation of bread dough>
According to the composition shown in Table 2, bread dough was prepared as follows. Mix the ingredients in Table 2 with a mixer. After kneading, it was fermented at 30 ° C. for 30 minutes to obtain bread dough. The obtained bread dough was used in each example and comparative example.

<Evaluation of workability of bread>
When working the examples and comparative examples, the workability was evaluated. The evaluation criteria at that time are as follows. ◎: Very easy to work, ○: Easy to work, △: Difficult to work, ×: Somehow workable.

<Eating bread texture>
The bread with fillings obtained in the examples and comparative examples was subjected to sensory evaluation with a score of 5 points by 10 skilled panelists in terms of texture. The evaluation criteria at that time are as follows, and the average score of 10 panelists was used as the evaluation value. 5: Very juicy, 4: Slightly juicy, 3: Slightly juicy, 2: Slightly puffy, 1: Slightly pricked, and the average score was used as the evaluation score.

<Bread appearance evaluation>
The appearance of the bread with fillings obtained in the examples and comparative examples was visually evaluated. The evaluation criteria at that time are as follows. ○: Filling does not flow out of bread dough at all, Δ: Filling flows out slightly from bread dough, ×: Filling flows out of bread dough considerably.

<Workability evaluation>
In Examples and Comparative Examples, workability when including a filling was evaluated. The evaluation criteria at that time are as follows. A: It is fairly easy to handle, B: It may contain liquid food, B: Not so good because the viscosity of the filling is not high, B: Bad because the viscosity of the filling is low

Example 1
After 10g cake sponge is soaked in 2g orange juice and absorbed, it is encased in 50g bread dough, fermented at 35 ° C for 60 minutes, and baked in an oven at 200 ° C for 12 minutes to obtain bread with filling It was. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 2)
A filled bread was obtained in the same manner as in Example 1 except that the amount of orange juice was changed to 5 g. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 3)
A filled bread was obtained in the same manner as in Example 1 except that the amount of orange juice was changed to 10 g. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

Example 4
A filled bread was obtained in the same manner as in Example 1 except that the amount of orange juice was changed to 20 g. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 5)
A filled bread was obtained in the same manner as in Example 1 except that the amount of orange juice was changed to 30 g. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 6)
A filled bread was obtained in the same manner as in Example 1 except that the amount of cake sponge was changed to 3 g and the amount of orange juice was changed to 4.5 g. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 7)
A filling-filled bread was obtained in the same manner as in Example 1 except that 10 g of cake sponge was changed to 10 g of bread (trade name: Decoration Sponge stand, manufactured by San Lavian Co., Ltd.) and the amount of orange juice was changed to 20 g. . The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Example 8)
A bread with filling was obtained in the same manner as in Example 1 except that 10 g of cake sponge was changed to 10 g of Castella (trade name: Castella, manufactured by Bunmeido) and 20 g of ice cream in which 2 g of orange juice was dissolved. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Comparative Example 1)
Without using a cake sponge, 10 g of orange juice was directly encapsulated in 50 g of bread dough, and a bread with filling was obtained in the same manner as in Example 1. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Comparative Example 2)
Without using a cake sponge and orange juice, 10 g of Castella (trade name: Castella, manufactured by Bunmeido Co., Ltd.) was encapsulated in 50 g of bread dough, and then a filled bread was obtained in the same manner as in Example 1. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Comparative Example 3)
Without using a cake sponge and orange juice, 10 g of bread (trade name: Sun Royal, manufactured by Yamazaki Baking Co., Ltd.) was encapsulated in 50 g of bread dough, and a bread with filling was obtained in the same manner as in Example 1. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

(Comparative Example 4)
Without using a cake sponge and orange juice, 10 g of ice cream was encapsulated in 50 g of bread dough, and then a filled bread was obtained in the same manner as in Example 1. The workability when including the filling and the texture and appearance of the obtained bread were evaluated, and the results are summarized in Table 3.

  Examples 1 to 8 had a very juicy texture, and the filling did not flow out during firing and the appearance was not impaired. In Comparative Examples 1 and 4, the succulent texture slightly remained, the filling flowed out, and the appearance was impaired. In Comparative Examples 2 to 3, the appearance was not impaired, but there was no succulent feeling.

Claims (2)

  A method for producing bread, characterized in that in a bread containing a filling, a liquid food having a moisture content of 50 to 100% by weight is absorbed in a sponge-like food.   Bread containing encapsulated sponge-like food in which liquid food having a water content of 50 to 100% by weight is absorbed.