JP2585563B2 - Method for producing confectionery and bread - Google Patents

Description

The present invention relates to a method for producing confectionery and bread.

[Prior Art] In general, the quality and flavor of confectionery such as pies and cookies, or bread, etc., are of course influenced by the type of ingredients used and their blending, but the heating conditions, that is, It depends greatly on whether or not the whole is evenly burned or the degree of scorching of the surface.

For example, when manufacturing a pie, conventionally, a dough is formed by adding and kneading a seasoning material containing water such as butter and eggs to the raw material powder and other appropriate seasoning materials, and kneading the dough for a suitable time. After aging, it was molded into a predetermined shape and heat-treated.

However, when heating, since the heat flow to the inside is inevitably worse than that to the outside, moisture is trapped inside and it is difficult to heat the whole evenly, it takes time to heat, and the surface is scorched and uneven. It was easy to burn. Moreover,
If the surface is baked first in this way, the surroundings will be surrounded by the coating, so that the evaporation of the moisture inside will be further deteriorated, and it will be difficult to achieve more uniform heating.

[Problems to be Solved by the Invention] An object of the present invention is to make it possible to perform a heat treatment simply and uniformly by adjusting the amount of water contained in dough in the production of confectionery and bread. It is in.

[Means for Solving the Problems] In order to solve the above problems, the method of the present invention is a method of adding water and a seasoning material to raw material powder, kneading the mixture, and kneading the dough.
It is characterized in that it is aged for a certain period of time while being forcedly dewatered by osmotic pressure by being brought into contact with a substance having a high osmotic pressure, and then subjected to molding processing and heat treatment after adjusting moisture in the dough.

[Specific Examples of the Invention] Hereinafter, the production method of the present invention will be described in detail.

In the method of the present invention, first, water and a seasoning material are added to raw material powder such as flour, and they are sufficiently kneaded to form a dough.

Here, the supply of water does not necessarily mean only adding water directly to the raw material powder, but, for example, a seasoning material containing water such as eggs and butter, such as when making cookies or pies. It is needless to say that the case where water is supplied indirectly by adding water is also included.

The flour used at this time includes flour, strong flour and the like, and as the seasoning material, salt and other seasonings other than the above-mentioned eggs and butter are used depending on the purpose.

The dough kneaded as described above is brought into contact with a substance having a high osmotic pressure through a semi-permeable membrane, and is aged for a certain period of time while forcibly dewatering using osmotic pressure.

As the high osmotic pressure substance, saccharides such as sucrose, fructose, glucose, maltose, salt, glycerin and the like are used alone, or a mixture of one or more of the above saccharides with salt or glycerin. Alternatively, an aqueous solution of a mixture of salt and glycerin, or a mixture of saccharide, salt and glycerin is used. In particular, when an aqueous solution in which two or more kinds of saccharides, salt and glycerin are mixed is used, the osmotic pressure is higher than when these are used alone, and the dehydration efficiency is extremely high.

On the other hand, as the semipermeable membrane, cellophane paper, sulfuric acid paper, water-resistant polyvinyl alcohol-based film and the like are suitably used.

Thus, when the kneaded dough is brought into contact with the hyperosmotic substance through the semipermeable membrane, moisture in the dough is transferred to the hyperosmotic substance through the semipermeable membrane by the osmotic action, and the dewatered water is removed. Is performed. This dehydration occurs not only in the surface layer of the dough,
Due to the high osmotic pressure, uniform and quick processing is performed from the inside as well, and adjustment of the water content and uniformization of the water distribution over the entire dough are performed in a short time. And, by the adjustment of the water content by the dehydration and the uniformization of the water distribution, the raw material powder, the water content and the seasoning amount are sufficiently familiarized, and the homogenization of the mixed state and the densification of the structure are promoted, and the aging is promptly performed. proceed.

The suitable dehydration rate at this time differs depending on the type of confectionery and bread, the state of blending the ingredients, and the like, and is generally 2 to 5%
(Weight ratio) is sufficient, but depending on the case, dehydration may be more.

A well-known dewatering sheet can be used for the above-mentioned water striking. FIG. 1 shows an example of such a dewatering sheet. This dewatering sheet 1 is made of a semi-permeable membrane 2, 2 such as cellophane.
A high osmotic pressure substance 3 composed of an aqueous solution of sucrose in a gel state and a high molecular water absorbing agent 4 such as an acrylic acid polymer are enclosed between them. When the dough is dehydrated using the dewatering sheet 1, as shown in FIG. 2, the dough 6 is wrapped directly by the dewatering sheet 1 or through a semipermeable membrane 5 such as cellophane. In this case, if the contact area with the sheet is widened, for example, by making the dough flat, the dewatering time can be shortened.

It is needless to say that an aqueous solution of a mixture of two or more of the above-mentioned saccharides, salt and glycerin can be used as the high osmotic pressure substance 3 enclosed in the dewatering sheet.

The dough thus dehydrated and aged is molded into a predetermined shape and subjected to a heat treatment. In the heating, since excess water is removed by dehydration, the heat flow is good as a whole. It is quickly heated up to the inside, without only the surface being scorched first and moisture inside being enclosed,
Heating is performed uniformly.

The suitable heating temperature, heating time and the like differ depending on the object.

Next, a case of manufacturing a kneaded pie according to an embodiment of the present invention will be described.

<< Example >> Ingredients Unsalted butter 125g Granulated sugar 125g Light flour 125g Strong flour 125g Whole egg (2 pieces) 100g After mixing the above ingredients and kneading thoroughly, this dough (600
g) is a commercially available dewatering sheet (trade name "Pichit sheet")
Wrapped in a refrigerator for about 12 hours and aged.

After aging for a predetermined time, the dough was taken out and the dehydration rate was measured from the weight change before and after dehydration, and it was about 3.
3%.

As a comparative example, a cloth which was not subjected to the dehydration treatment with the same material distribution was prepared.

Next, the above two types of dough were molded into a predetermined shape, and each was heated at 180 ° C. to obtain a kneaded pie. The heating time at this time was about 17 minutes using the dehydrated dough, while about 20 minutes using the non-dehydrated dough.

In addition, the non-dehydrated one was scorched on the surface due to the long heating time, but the dehydrated one was well burned softly because the whole surface was well heated without scorching.

[Effects of the Invention] As described above, according to the present invention, the kneaded dough is aged while being forcedly dewatered by being brought into contact with a substance having a high osmotic pressure so that the heat treatment is performed after adjusting the water content in the dough. As a result, when heating, the entire heat flow is good and the inside is quickly heated.There is no possibility that only the surface is scorched first and moisture is confined inside, so that heating can be performed uniformly. it can.

In addition, since the aging is promoted by the adjustment of the water content and the uniformity of the water distribution, the time required for the aging can be shortened.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing one configuration example of a dewatering sheet, and FIG. 2 is an explanatory diagram of a dewatering method. 2 ... semipermeable membrane, 3 ... hyperosmotic substance, 6 ... fabric.

Claims (1)

(57) [Claims] 1. A method in which water and a seasoning material are added to a raw material powder and kneaded. A method for producing confectionery and bread, wherein a molding process and a heating process are performed after adjusting the water content.