JP2011139685A - Laminated bread and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rusk-like food as bread, in the category of conventional bread production process without undergoing multiprocessing as the case with rusk, having palate feeling lighter than conventional rusk and hardtack, high in liking, and good in storable duration with low moisture content. <P>SOLUTION: A method for producing the rusk-like food is provided, comprising the following process: as bread dough, laminated bread dough folded with roll-in fat-and-oil is selected, and molded and then fermented; thereafter, the fermented bread dough is heated so as to be 10 wt.% or less in moisture content under pressing so as to result in flat appearance. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a laminated bread and a method for producing the same.

  Rusk is made of French bread or bread according to the usual bread making method, baked and then cooled once, cut with a knife etc. so that it becomes a square of about 1 to 5 cm on a side, and the slice is further dried to make oil and fat etc. The food is obtained by covering the surface with or covering the surface with oil and fat and baking again. This rusk has the rich and delicious taste of fats and oils, and has a special crispy or crunchy texture, and by adding a drying process to the baked bread, the water becomes more volatile. Therefore, it is highly preserved and can be said to be a food that is differentiated from ordinary bread.

  In addition, as bread that has been dried and reduced in moisture like rusk, there is dry bread that is used as preserved food. Dry bread is obtained by forming bread dough into a suitable shape, fermenting and baking, and then drying it in the same manner as ordinary bread.

JP 2008-212054 A

  Rusks are mainly crisp and hard and have a hard texture, but the hard texture may be unfavorable or tired of taste. In addition, on the production side, the bread once baked is once cooled, cut, dried, and multiple secondary to quaternary processes such as applying margarine etc. to the surface and re-baking are necessary, so these are required. It takes a lot of time and effort. In addition, just baking a small bread for a long time to avoid multiple processing creates a moisture difference between the surface of the bread (crust) and the inside (crumb), so only the surface is burnt and the crispy texture even inside the bread It is hard to give. Moreover, since dry bread is only dried from ordinary bread, it is a problem that it is easy to get bored with a hard and crunchy texture and a taste that does not reflect.

  Therefore, the object of the present invention is to obtain a bread having a lighter texture and a higher palatability than that of conventional rusks and dry bread, and having a low moisture content and good shelf life. It is another object of the present invention to provide a rusk-like food within the range of a normal bread manufacturing method without performing a plurality of processes as in a conventional rusk.

  As a result of various studies to solve the above-mentioned problems, the present inventor selected laminated bread dough in which roll-in fats and oils are folded as bread dough, molded and fermented, and then heated while pressing to obtain a flat appearance. And it came to solve the said subject by making water into 10 weight% or less.

That is, the present invention
(1) A laminated pan having a flat appearance and a net-like internal structure, the voids of the internal structure being flat and substantially parallel to the flat surface of the external appearance, and having a moisture content of 10% by weight or less,
(2) The laminated bread according to (1), wherein crumbs are not exposed on the surface of the bread,
(3) The laminated bread according to (1), wherein the thickness of the flat appearance is 5 to 30 mm,
(4) The laminated bread according to (1), wherein the water activity (Aw) is 0.8 or less,
(5) A method for producing a laminated bread, characterized in that, after forming and fermenting a laminated bread dough in which roll-in fats and oils are folded, it is heated while being pressed to have a flat appearance, and the water content is 10% by weight or less,
(6) The method for producing a laminated bread according to (5), wherein the molding is croissant molding.

  Although different from the present invention, as a technique that seems to be related, Patent Document 1 discloses a porous confectionery using a Danish dough, which is pre-baked after the Danish dough is pre-baked in a direction perpendicular to the Danish lamination surface. It is a method of drying as it is after cutting. The porous confectionery obtained by this method has a structure different from that of the present invention because the voids of the network structure are flattened in a direction perpendicular to the flattening direction of the confectionery. In addition, since this technique requires tertiary processing such as firing, cutting and drying, it is time-consuming as in the case of rusk production, and is not suitable as a process for mass production efficiently.

According to the present invention, it is possible to produce bread that has a low moisture content such as rusks and dry breads in a short time, and multiple processes such as rusks are not required, and the time and labor required for production are reduced. It can be omitted. This is also very advantageous in a bread making process for mass production.
Furthermore, according to the present invention, in addition to the advantages in the above process, it is possible to provide rusks, dry bread, and bread having a crispy and lighter texture than pie which is a confectionery.
Furthermore, according to the present invention, it is possible to provide an unsatisfactory bread that has a rich fat and umami taste like a croissant and that lasts for a long time.
Furthermore, it is possible to obtain a laminated bread that is rich in variety and has high added value by adding various flavors using what is flavored to a roll-in oil or fat material or decorating with a coated chocolate or the like.

It is an image figure of the crumb structure of the lamination bread | pan of this invention. 2 is a drawing-substituting photograph of a laminated pan after baking in Example 1. FIG. It is a drawing substitute photograph of what laminated | stacked the laminated bread after baking of Example 1 with the glaze, and sealed-packed with the packaging material. 3 is a drawing-substituting photograph of a laminated pan after baking in Example 2. FIG.

  The laminated pan of the present invention has a flat external appearance and a net-like internal structure, and the voids of the internal structure are flat in parallel with the flat surface of the external appearance and brittle. It is characterized by not more than% by weight. Hereinafter, embodiments of the present invention will be specifically described.

(Laminated bread)
Laminated bread refers to bread produced by fermenting and baking a laminated dough obtained by folding roll-in fats and oils into a bread dough to which yeast has been added, such as Danish or croissant. The internal structure (crumb) of this laminated bread usually has a structure in which a net-like structure is stacked in multiple layers. However, as long as laminated fabric is used, the internal structure of the obtained laminated bread is completely laminated at regular intervals. Needless to say, the structure may be such that the layers are partially adhered to each other.

On the other hand, ordinary bread, rolls, coppe breads and the like are manufactured by kneading fats and oils uniformly in bread dough, so that the structure of crumbs is expanded but has random voids and does not have a laminated structure.
In addition, pie confections of various shapes such as leaf type and heart type also have a laminated structure inside. However, while laminated bread has a structure in which dough is fermented with baker's yeast such as yeast and panettone and the network structure is stacked in multiple layers, pie confectionery expands dough with an expanding agent such as baking soda without fermentation. Therefore, it does not have the same structure as the laminated pan, but has a structure in which flat layers are stacked and does not have a net-like structure. Therefore, the laminated bread and the pie confectionery are structurally distinguished, and the texture is also different due to this.

(Bread appearance shape)
The laminated pan of the present invention is characterized by having a flat appearance. Here, the flat shape in the present invention refers to a shape that is recognized to be flat in appearance. By making such a flat shape, an appearance like a rusk can be obtained. Further, when displaying on a store shelf, it is possible to display more products in a limited space than ordinary bread. In addition, since ordinary rusks are manufactured by slicing and drying baked bread, they have a relatively simple shape such as an elliptical shape, but the laminated bread of the present invention can be molded into various shapes. Is possible. Furthermore, unlike a normal rusk, it is possible to express the aesthetics of the layer with the appearance unique to the laminated bread.
The thickness of the external appearance of the flat shape, that is, the thickness in the direction perpendicular to the flat direction is also affected by the size of the flat surface and may be a level that maintains the flat shape, but is usually 3 to 30 mm, and 4 to 4 20 mm is preferable, and 5 to 15 mm is more preferable. The size of the flat surface is not particularly limited, but the maximum diameter is usually in the range of 40 to 500 mm, preferably 50 to 300 mm, more preferably 60 to 200 mm.

  On the other hand, the shape of the outer flat surface is not particularly limited, and the laminated bread dough may be formed so as to have a desired shape. For example, in addition to a crescent shape such as croissant molding, it can be freely molded into various shapes such as a roll shape, a spiral shape, a cushion shape, a strip shape, a string shape, a twist shape, a pillow shape, a shell shape, and a ribbon shape.

  The means for flattening the appearance of the laminated bread is not limited. However, when the laminated bread dough is molded and fermented, crumbs are formed by expansion and the dough is baked, the appearance is flattened with respect to the dough after fermentation, for example. A means of pressing with a flat tool or the like from above or below so as to be in a shape is mentioned. Since the pressed bread dough tends to return to its original shape due to elasticity, a method such as so-called press baking, in which the dough is heated while maintaining a flat shape by pressing, is preferable. As a result, the elasticity is lost after heating, and the appearance is fixed to a flat shape.

(Clam structure of bread)
The laminated bread of the present invention is characterized in that the crumb (internal structure of the bread) has a network structure, and the gap of the crumb is flat parallel to the flat surface of the appearance.
Here, the “network structure” refers to a structure in which voids surrounded by the inner wall of the crumb continuously exist like a network. An image of the network structure is shown in FIG. In the figure, a is a crust, b is a crumb, and c in the figure is one void in the crumb. However, it is needless to say that the laminated bread of the present invention does not necessarily completely match the image. This network structure is not found in crumbs of bread or coppe bread prepared from bread dough in which fats and oils are evenly kneaded, but usually laminated bread such as croissants and Danish prepared from laminated doughs in which roll-in fats and oils are folded in multiple layers. This is what the crumbs have.

Next, as shown in c in the figure, the crumb gap of the laminated bread of the present invention is flat and substantially parallel to the flat surface of the bread appearance. The degree of flatness of the air gap is not limited, but when cut perpendicular to the flat surface of the appearance, the ratio of the vertical thickness (H) to the horizontal length (L) of the crumb air gap in the cross section ( When “H / L) is defined as“ flatness ”, it is usually 0.5 or less, preferably 0.3 or less, more preferably 0.2 or less. However, it does not mean that all the gaps need to be flat in the cross section, but the gaps are flat in at least a part of the gap in the cross section, preferably 50% or more, more preferably 60% or more of the cross-sectional area. What is necessary is just to make the shape.
Further, “substantially parallel” does not mean geometrically completely parallel, but also includes those that are approximately parallel. Such a void shape is not found in a normal laminated bread that does not have a flat appearance.
When the gap of the crumb has a flat shape in a direction perpendicular to the flat direction of the appearance as in the porous confectionery of Patent Document 1, the texture becomes heavy and the crispy feeling is lacking, which is not preferable.

  As for the laminated bread of this invention, it is more preferable that the crumb is not exposed to the surface like the rusks manufactured from the cut bread. That is, when the entire surface is made of crust, it is possible to more express the aesthetics of the layer with the appearance unique to the laminated bread. Also, in terms of texture, when the crumb is not exposed, the entire bread has a crispy texture because the crust is dried.

  By the way, although it is not bread, the internal structure of the pie confectionery has a laminated structure in which each layer is overlapped in parallel, and is not a net-like structure. In addition, leaf-type pie confectionery or the like has a laminated structure parallel to the flat direction of appearance, but is not net-like or has a thick laminated film structure. Therefore, although the texture has a crispy feeling, it does not produce umami components such as sugars and amino acids generated by decomposing and assimilating starch and protein in the dough, as when yeast is fermented in bread, Further, since carbon dioxide gas that softens the dough and gives a light texture is not produced before baking, it is different in that the taste and light texture are insufficient.

(Moisture of laminated bread)
The laminated bread of the present invention is characterized in that the water content is 10% by weight or less, and preferably 5% by weight or less. The bread water is usually contained in an amount of about 20 to 40% by weight and the water activity (Aw) is 0.9 or more, but the laminated bread of the present invention has a low water content like rusks and dry bread. And since water activity is 0.8 or less, More preferably, it is 0.6 or less, Microorganisms, such as mold | fungi and yeast, do not propagate easily during preservation | save, and it is excellent in shelf life. If the water content exceeds 10% by weight, the light and crispy texture is lost, and the increase in water activity makes it easy to rot as in the case of ordinary bread, which is not preferable because it does not last for a long time.

(Physical properties of laminated bread)
The laminated bread of the present invention is characterized by having brittleness. Here, brittleness refers to the property of causing abrupt destruction when deformed by an external force, and is also referred to as brittleness because of its low deformation ability. Specifically, it retains its shape without deformation at certain external forces, such as cookies and pie, but it is a physical property that suddenly breaks the structure when it exceeds the limit, and it has elasticity like a normal bread. It is something that does not. Rusk and dry bread are also brittle bread.

  Although the aspect for manufacturing the laminated bread of this invention is shown below, it is an illustration to the last and is not limited to this manufacturing method, as long as the said structure is satisfy | filled.

(Preparation of bread dough)
As the laminated bread dough used for the production of the laminated bread of the present invention, a dough in which roll-in fats and oils are folded is used, which is used for ordinary Danish pastries.
The dough is not particularly limited, and the dough used in ordinary laminated bread can be used. As addition amount of baker's yeast, 2 to 6 weight% is preferable with respect to wheat flour, and 3 to 5 weight% is more preferable.

  When the dough is heated while pressing because the dough has a high oil content, specifically, the dough with the amount of fats and oils uniformly kneaded in the dough is more than 5% by weight, the dough has excellent extensibility. It is preferable because the dough is torn and can be prevented from being damaged.

  Roll-in fats and oils refer to plastic fats and oils that are used by folding into doughs in the production of laminated bread such as croissants and Danish, and typically include sheet-like margarine, which is commercially available for roll-in in the present invention. Any plastic fat can be used.

  The amount of roll-in fats and oils is usually 25 to 120% by weight, more preferably 35 to 75% by weight, still more preferably 40 to 60% by weight, based on the weight of flour in the dough. The number of layers of oils and fats to be folded is a multilayer, usually 6 to 64 layers, preferably 9 to 54 layers, more preferably 16 to 36 layers, because the lamination becomes clearer after heating the dough, which is preferable. Finished in appearance.

  If the amount of roll-in oil / fat is too small, the crumb is less likely to have a reticulated structure, making it difficult to produce a crunchy and light texture, which is close to a hard texture such as dry bread. Moreover, if the amount of folding is too large, the oil and fat will ooze out and become sticky, which may contaminate the bread packaging material.

  On the other hand, when the number of layers into which oils and fats are folded is too small, the texture becomes like a dry dry bread, and the oils and fats are easily oozed out. Moreover, when there are too many layers, it will be in the state close | similar to the fats and oils being knead | mixed uniformly by material | dough, and a lamination | stacking will be crushed.

(Bread dough molding)
The laminated bread dough prepared by the above method is cut and molded into various shapes such as a crescent shape such as croissant molding as well as a roll shape, a spiral shape, and a cushion shape as described above. At this time, the size to be cut may be appropriately set in consideration of workability, appearance, etc., and is not particularly limited.

(Bread dough fermentation)
Molded bread dough is subjected to the final fermentation process in the fermentation room (protagonist). Fermentation is carried out under conditions that are usually set within a range that does not dissolve the folded oil and fat and does not impair the activity of baker's yeast.
As specific fermentation conditions, temperature is 25-38 degreeC normally, and 32-35 degreeC is preferable. The fermentation time varies somewhat depending on the variety and mixing ratio of the baker's yeast to be mixed with the dough, but it is preferable that the bread dough expands to about 4 times before fermentation, specifically about 15 to 360 minutes. 30 to 360 minutes is more preferable.

(Heating dough after fermentation)
The appropriately fermented dough is heated while being pressed so as to have a flat appearance, and the water content is adjusted to 10% by weight or less. The heating is performed while pressing, for example, by using a flat plate such as a top plate having the same shape as the top plate on which the fermented dough is placed, and by overlapping in a manner of strongly pressing from above. The heating conditions are not particularly limited as long as the moisture is dried to 10% by weight or less, and a heating device such as an oven may be used. For example, when an oven is used, it is preferable to perform heating in two stages. In this case, the first stage is heated at a temperature and time for baking a normal bread (for example, kiln temperature 180 to 240 ° C., baking time 8 to 60 minutes, etc.). Due to this heating, the elasticity of the bread dough is lost, and the flat shape of the appearance is fixed. Thereafter, the stacked flat plates may be removed. If the water content is still 10% by weight or more at this stage, the second stage heating (for example, kiln temperature 100 to 170 ° C., heating time 5 to 60 minutes, etc.) is performed at a slightly lower temperature, so that the water content becomes 10%. Dry until weight percent or less. After heating, remove the pan from the top and let it cool in the room until it reaches room temperature.

  Although the laminated bread which is the object of the present invention can be produced as described above, the obtained laminated bread can be coated with chocolate or glaze on the surface to further increase its commercial value (see FIG. 3) or powder on the surface. Use toppings such as cheese-like cheese or paste-like butter cream, or use fats and oils with flavors such as caramel, maple syrup, milk, condensed milk, chocolate, almonds, lemons, and honey It is also possible to finish the final product by making the flavor of the laminated bread a variety, or by adhering a plurality of laminated breads by the above topping and devising the size.

  The resulting product can be packaged in one or a plurality of packages and sealed with a packaging material, and as a product having a quality retention period of one week or more as in the case of confectionery having low moisture and low moisture activity such as baked confectionery. It can be sold through various distribution channels such as oven fresh bakery stores, bread retailers, department stores, pastry stores, convenience stores, and Internet stores.

  Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.

(Example 1) -Croissant shape-
A laminated bread was manufactured by molding into a croissant shape under the composition and process conditions shown in Table 1.
The folded bread dough after folding was spread to a final dough thickness of 3 mm and cut into isosceles triangles of 8 cm × 12 cm (about 25 g). The cut dough was molded into a croissant and proofed. A top board was placed on the dough after proofing, and it was pressed firmly from above to form a flat shape with a thickness of 5 mm, and baked in an electric oven for bread. Then, the top plate was removed and dry baking was performed. After the obtained laminated pan was subjected to rough heat, the upper surface was coated with glaze.

(Table 1)

A photograph of the laminated bread baked through the above steps is shown in FIG. 2, and a photograph in which glaze is coated and hermetically packaged in a packaging material is shown in FIG. 3. The obtained laminated bread had a large surface area and a large amount of oil, so that water evaporation during baking became more remarkable than ordinary bread, water content was 3% or less, and water activity was 0.3.
The obtained laminated bread had a flat appearance shape. Further, when observing the crumb structure, as shown in FIG. 1, the crumb structure has a network structure in which voids surrounded by the inner wall of the crumb are continuously present in a net-like manner, and the voids are flat parallel to the flat surface. It was a thing. It had a rich roasted flavor and a very crispy and light texture. This flavor and texture were maintained for about one month when packaged and stored with a desiccant.

(Example 2) -Swirl shape-
The folded oil and molding were changed to a spiral shape, and a laminated pan was produced in the same manner as in Example 1. The photograph of the obtained laminated bread was shown in FIG.
The obtained laminated bread had the same flat appearance shape and crumb structure as in Example 1, had a rich roasted flavor, and had a very crispy and light texture.

(Comparative Example 1)-Laminated bread with flower sheets folded-
A laminated bread was produced using the milk-flavored flower sheet in place of the roll-in oil and fat in the composition and process conditions of Table 2 instead of the roll-in oil.
The number of folding was changed from 27 layers to 4 layers because the flower sheet lacks spreadability unlike folding oils and fats and can fold only a small number of folds. Molding was performed as follows in a spiral shape as in Example 2. The folded bread dough after folding was spread to a final dough thickness of 3 mm and adjusted to a width of 50 cm. Next, it was wound from the bottom and cut to a width of 3.5 cm. I took a proof with the cut side up. A top plate was placed on the dough after proofing and pressed strongly from above to form a flat shape with a thickness of 5 mm. Then, the top plate was removed and dry baking was performed.

(Table 2)

  The obtained laminated bread did not have a net-like structure, had fine gaps, was not flat, and had a structure similar to that of bread. The texture was slightly softer after baking, probably because it had less oil than the rolled-in oil and fat. The food texture lacks a juicy feeling derived from fats and oils, and has a crisp feeling. For this reason, when it was further baked to express a crispy feeling, a burnt odor was generated and the flavor was impaired.

(Comparative Example 2)-Pie (non-fermented)-
Laminated pie was manufactured using the pie dough not fermented with yeast under the composition and process conditions shown in Table 3.
The laminated pie dough after folding was spread to a final dough thickness of 3 mm and adjusted to a width of 50 cm. Next, it was lightly picked, wound from below, and cut to a width of 3.5 cm. The cut surface was placed on the top board and the rack time was taken. Next, the top plate was strongly pressed from above to form a flat shape of 5 mm thickness and baked. Then, the top plate was removed and dry baking was performed.

(Table 3)

  What was obtained from the pie dough which is non-fermented dough became smaller in size than the same weight of Example 1. Further, the crumb structure is a laminated structure, and is a state in which flat layers are overlapped in parallel, and is not a network structure as in the first embodiment. Therefore, the texture was pie-like, hard and crunchy, and lacked a light texture and lacked umami as compared to the laminated breads of Examples 1 and 2. Therefore, the laminated bread of Examples 1 and 2 was clearly superior in terms of product value.

(Comparative Example 3) -Preparation of laminated bread by conventional rusk manufacturing method-
A commercially available croissant was purchased and sliced vertically to a thickness of 5 mm. This was spread on a top plate, the oven was preheated to 180 ° C., the power was turned off, and the croissant placed on the top plate was put with the door open, and dried overnight.
The resulting laminated bread had a crumb-like network structure, but the gap was not flat in parallel to the flat surface of the appearance, and flat in the direction perpendicular to the flat surface of the appearance. Met. For that reason, although it has a rich roasted flavor similar to Example 1 and the texture is crispy and a crispy feeling is felt, it is rather close to the bread rusks that do not have a laminated structure such as bread, and the crispy feeling is better for the invention It was great and excellent. Further, the method of Comparative Example 3 requires labor such as slicing and drying, and two days were required for production. Therefore, the method according to Example 1 was superior in terms of production efficiency.

(Comparative Example 4) -Comparison of shelf life with conventional croissants-
A commercially available croissant immediately after baking (water content of about 20%, water activity of 0.9) was purchased and hermetically sealed with a packaging material in the same manner as in Example 1 together with the hermetically packaged laminated pan of Example 1 and 30 It preserve | saved with the thermostat of ℃ and the preservation test was done.
In the croissant, mold colonies were observed on the surface or bottom from the 4th day after the start of storage. On the other hand, in the laminated bread obtained in Example 1, no mold was observed even after the 14th day from the start of storage even under the same conditions.

(Example 3)-Evaluation by other molding methods-
The molding method is (1) die cutting, (2) cushion pattern, (3) strip, (4) string, (5) twist, (6) pillow, (7) shell, (8) ribbon The laminated bread was manufactured in the same manner as in Example 1.
As a result, in any of the molding methods (1) to (8), the appearance is flat and the crumb structure is a laminated and network structure, and the voids in the network structure are substantially parallel to the flat surface of the appearance. It was. And it had a rich roasted flavor as in Examples 1 and 2, and the texture was extremely crisp and light, with almost no difference in texture between the various molding methods.

a Surface of crust (crust)
b Internal (crumb) of laminating pan / network structure c Void of network structure in crumb

Claims (6)

A laminated pan having a flat appearance and a net-like internal structure, the voids of the internal structure being flat in parallel with the flat surface of the external appearance and having a brittleness of 10% by weight or less. The laminated bread according to claim 1, wherein crumbs are not exposed on the surface of the bread. The laminated bread according to claim 1, wherein the thickness of the outer appearance of the flat shape is 5 to 30 mm. The laminated bread according to claim 1, wherein the water activity (Aw) is 0.8 or less. A method for producing a laminated bread, comprising forming and fermenting a laminated bread dough in which roll-in fats and oils are folded, and then heating while pressing to obtain a flat-shaped appearance, so that the water content is 10% by weight or less. The method for producing a laminated bread according to claim 5, wherein the forming is croissant forming.