JP2725164B2 - Manufacturing method of bread and confectionery containing cake dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread and confectionery containing a filling cake dough, and it is possible to integrally form a filling dough and an outer packaging bread or confectionery dough. Manufacture of bread and confectionery that is free from peeling and cavities between the cake contained therein and the bread or confectionery package after heating such as baking, frying, steaming, etc., has sufficient volume, and is excellent in taste and texture. It provides new technical means that can be used.

[0002]

2. Description of the Related Art Conventionally, in a method in which cake dough is included in a baking dough or a confectionery dough and then heated, the inside and outside doughs are peeled from each other to form a cavity, the included dough protrudes from the outer dough, or is burnt. It has been difficult to obtain the expected bread and confectionery due to the occurrence of cracks and the like.

[0003] For this reason, in order to produce bread or confectionery containing a filling cake, a heated filling cake, that is, a baked filling cake is manually wrapped in a baking dough or a confectionery dough, and then re-heated. In other words, it was necessary to go through a complicated process of baking twice, that is, re-baking. These tasks are inefficient and economically problematic.

[0004] For this reason, the bread contained in the filling cake is of great interest as a bread and a confectionery that can be diversified, but only a limited number of breads are manufactured. In fact, no attempt has been made to enclose a filling dough because of workability and technical problems.

[0005] As far as the present inventor knows, there is only one proposal of Japanese Patent Application Laid-Open No. 6-46737 as an attempt to enclose a filling cake dough in a bread and integrally mold and bake it. But,
Although this proposal simplifies the conventional double-baking process, the method of making the cake dough to be included is complicated, and after emulsifying the starch, sugar, protein, emulsifier, and water composition, This is heated to 100 ° C. to gelatinize,
Further re-emulsifying by adding fats and oils, whipped together with flour or starch to obtain a cake dough, which has a problem in workability because the process is complicated, and the bread containing the cake dough may be peeled off. It is not satisfactory in terms of cavitation.Moreover, since starch is used, it is difficult to control delicate gelatinization conditions, and a starch odor and an astringent taste peculiar to starch are generated, and the original flavor and texture of the cake are reduced. There is a difficulty to do.

[0006]

SUMMARY OF THE INVENTION Therefore, according to the present invention, a cake dough for filling can be easily produced, and the cake dough and the dough to be wrapped can be integrally formed. Heating (firing) without losing the flavor
An object of the present invention is to provide a method for producing bread and confectionery which does not occasionally cause peeling or hollowing and has excellent flavor and texture.

[0007]

The above technical objects can be achieved by the present invention as described below. That is, the present invention relates to locust bean gum 1 to 8 per 100 parts by weight of flour.
A method for producing bread characterized in that a filling cake dough obtained by blending parts by weight is enclosed in a bread dough and then heated, and selected from locust bean gum, xanthan gum and guar gum with respect to 100 parts by weight of flour. A method for producing bread, characterized in that a filling cake dough obtained by blending 1 to 8 parts by weight of at least one kind of mixture obtained is included in a bread dough and then heated.

[0008] The present invention also provides a filling confectionery dough after filling a filling dough obtained by mixing 1 to 8 parts by weight of locust bean gum with 100 parts by weight of flour.
A confectionery production method characterized by heating, wherein a filling cake obtained by mixing 1 to 8 parts by weight of at least one mixture selected from locust bean gum, xanthan gum and guar gum with 100 parts by weight of flour. This is a method for producing confectionery, which comprises heating dough in a confectionery dough, followed by heating.

Hereinafter, the present invention will be described in more detail. The following can be mentioned as bread and confectionery dough that can be used as the outer dough in the present invention. That is, breads mainly composed of fermented dough, Danish pastries, pies, and baked buns, steamed buns, Japanese sweets such as steamed bread, further donuts, cookies,
Various doughs such as biscuits and Western confectionery such as cakes can be used as the outer wrapping dough. In the present invention, these outer packaging doughs contain the above-mentioned filling doughs,
Bread and confectionery rich in variety can be manufactured by integrally forming and performing a heat treatment such as baking, frying, and steaming.

The filling cake dough of the present invention is prepared by adding a predetermined amount of locust bean gum to a filling cake dough containing wheat flour as a main component, sugar, a leavening agent, emulsified oil and fat, oil and fat, whole egg, water and the like. It is a single compound, a mixture of locust bean gum and xanthan gum, a mixture of locust bean gum and guar gum, or a mixture of locust bean gum, xanthan gum and guar gum. The flour may be a commonly used flour, and may be used by appropriately mixing strong flour, medium flour and soft flour, and replacing part of the flour with corn flour, potato flour, rice flour, barley flour or the like. Can also.

As the leavening agent, one containing sodium hydrogencarbonate or glucono-delta-lactone as a main component is used. As the emulsified fat, emulsifiers such as fatty acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin and the like are mixed based on animal and vegetable fats and oils. Is used. It should be noted that there is no problem in filling gas or air in place of the expanding agent.

As the fats and oils, animal fats and oils such as beef tallow, lard and fish oil, vegetable fats and oils obtained from rapeseed, soybean, palm, corn, cottonseed and the like are used. It should be noted that there is no problem in using proteins such as vegetable protein, egg white and milk protein in the filling cake dough in addition to the above additives.

The locust bean gum used in the present invention is a white powder that is obtained by pulverizing the endosperm of the seed of a carob tree (Ceratonia siliqua L .: legume) and then purifying the powder. A pregelatinized powder is also effective. is there. Xanthan gum converts carbohydrates such as glucose into Xanthomonas species (Xa
nthomonas campestris), and is a pale yellow to pale yellow brown powder obtained by separating and purifying a polysaccharide obtained by fermentation using Nthomonas campestris). Guar gum is a legume (Cyamopsis tetragonol)
obus) is a light yellow-brown powder obtained by grinding the endosperm.

In the present invention, locust bean gum alone or a mixture of locust bean gum and xanthan gum and / or guar gum is added to 100 parts by weight of flour.
By blending up to 8 parts by weight, it can be molded integrally with the outer dough, does not impair the original texture, taste and flavor of the cake, and does not peel off or hollow out from the outer dough, and is an integrated bread and confectionery Is obtained. If the amount is less than 1 part by weight with respect to 100 parts by weight of wheat flour, sufficient viscosity cannot be obtained, so that when the filling dough is wrapped in the outer wrapping dough, it does not flow out. On the other hand, if the amount exceeds 8 parts by weight with respect to 100 parts by weight of the flour, the viscosity increases, and it becomes difficult not only to squeeze out the dough, but also the volume is reduced and the texture becomes heavy, and a satisfactory product cannot be obtained.

When a mixture of locust bean gum and xanthan gum and / or guar gum is used, the mixture ratio should be 20 to 100% by weight of locust bean gum and 80% by weight or less of the sum of xanthan gum and guar gum. is there. 20% by weight locust bean gum
If the sum is less than 80% by weight, that is, if the sum of xanthan gum and guar gum exceeds 80% by weight, as shown in Examples and Comparative Examples described below, the dough included during fermentation or baking does not flow out, and is not preferable in appearance. The shape where peeling occurs,
Satisfaction with texture cannot be obtained.

In the present invention, confectionery materials such as jam, butter cream, flower paste, custard cream, bean jam and the like, which are general filling materials, can be partially used in combination for the purpose of variety. The combination ratio should be 30% or less based on the filling dough.

[0017]

EXAMPLES The present invention will be described in detail with reference to examples. First, an example of a product obtained by enclosing the filling dough prepared according to the present invention in a Danish pastry dough and then heating the same is described below.

Examples 1 to 6 and Comparative Examples 1 to 3 <Method of preparing cake dough for filling> (Formulation example) Flour 100 parts by weight Sugar 130 Mixture of the present invention (locust bean gum, xanthan gum, guar gum) 1 to 8 Swelling agent 4 Emulsified fats and oils 15 Fats and oils 20 Whole eggs 75 Water 15 (A) is mixed. (B) are sequentially added to a mixer bowl and mixed for 2 minutes at low speed and mixed for 2 minutes at high speed.
9 (dough temperature of about 20 ° C.) to produce a filling dough.

<Preparation Method of Danish Pastry Dough> Wheat flour strong flour 75 parts by weight soft flour 25 yeast 7 yeast food 0.1 sugar 13 salt 1.5 skim milk powder 4 whole egg 30 water 35 shortening 7 to a mixer ball, and low speed After mixing for 2 minutes,
And mix for 2 minutes at low speed and 2 minutes at medium speed. This is immediately divided into large portions, rounded into sea cucumber molds, cooled in a freezer for 1 hour, roll-in oil (40 parts by weight with respect to the dough) is wrapped in the dough stretched by a reverse sheeter, and rolled and tri-folded.
Rolled to 3mm repeatedly, 70mm × 170mm
Cut to size.

<Firing Method> After wrapping 30 g of the above-mentioned filling dough using the above-mentioned danish pastry dough, ferment it for 50 minutes, and bake it at 180 ° C. in an oven to produce a danish pastry.

In the formulation shown in the method for preparing the filling dough, the combination of locust bean gum, xanthan gum and guar gum and the amount ratio were changed as shown in the examples of Table 1, and according to the method for preparing the Danish pastry, A Danish pastry was prepared, and the shape, cross-sectional state, and texture were evaluated. The results are shown below.

The following is blank.

[Table 1]

As shown in Table 1, Comparative Examples 1 to 3 are comparative examples of xanthan gum or guar gum alone, or a mixture of xanthan gum and guar gum. In any case, dough included during fermentation or baking flows out and is not preferable in appearance. In addition, peeling from the outer wrapping fabric occurs, and a product having both satisfactory shape and texture cannot be obtained. On the other hand, the Danish pastries containing the filling cake doughs of Examples 1 to 6 are mainly made of locust bean gum, there is no outflow of the cake dough during fermentation or baking, and the dough cross section has no peeling or voids, Both shape and texture were satisfactory.
From these results, locust bean gum is essential to achieve the present invention, locust bean gum alone,
It is important that it be a mixture of locust bean gum and xanthan gum, or a mixture of locust bean gum and guar gum or a mixture of locust bean gum, xanthan gum and guar gum. The ratio of locust bean gum alone or a mixture of locust bean gum and xanthan gum and / or guar gum to flour is 1 to 8 parts by weight, preferably 1.5 to 5.5 parts by weight, per 100 parts by weight of flour. It is necessary.

Next, an application example in which the filling dough prepared according to the present invention is included will be described. Example 7 (Cookie) Cookie dough blending; Flour (soft flour) 100 parts by weight Sugar 50 Margarine 50 Condensed milk 10 Whole egg 20 Swelling agent 2 Water 5

Using a mixer, low-speed mixing for 3 minutes and high-speed mixing for 3 minutes, and adding, mixing for 1 minute at low speed and 1 minute at high speed,
To this and is added in small portions, and finally the mixture with is added and mixed on low speed for 2 minutes. The cookie dough thus obtained was stuffed with the filling dough obtained in Example 6, and then baked to produce a cookie. When this was evaluated, there was no peeling or void of the cake dough contained therein, there was also a large volume, and the taste and texture were good.

Example 8 (Yeast bun) Yeast bun dough blended; flour flour 70 parts by weight strong flour 30 yeast 3 emulsifier 0.3 yeast food 0.1 swelling agent 1 sugar 25 salt 0.5 shortening 10 water 60

(A) is dissolved in a portion of the water used. (B), and are mixed with the flour. (C) is dissolved in a part of water. (D) (A),
Add (B), (C) and the rest to low speed 2 minutes medium speed 3
Mix for a minute. Add to this and mix for 1 minute at low speed and 5 minutes at medium speed (dough temperature at this time was 28 ° C). This is fermented for 1 hour, divided into 40 g, rounded, laid for 20 minutes and spread thinly. Using the sheet-like dough, the cake dough for filling obtained in Example 1 is wrapped and fermented again.
It was heated for 23 minutes in a steamer to produce a yeast bun. As a result of evaluation of this product, there was no exfoliation or void in the cake cake for filling contained therein, there was a large volume, and the taste and texture were good.

Example 9 (Yeast donut) Yeast donut dough blended; flour flour 30 parts by weight strong flour 70 yeast 3 emulsifier 0.3 yeast food 0.1 leavening agent 1 sugar 5 skim milk powder 1 salt 1.5 shortening 13

(A) and the combination of
Dissolve in 30 parts by weight of water. (B) Combine with the mixed flour. (C) is dissolved in 15 parts by weight of water.
(D) (B), (C), whole egg (10 parts by weight) and 10 parts by weight of water are added to (A) and mixed for 2 minutes at low speed, 3 minutes at medium speed,
And further mix for 1 minute at low speed and 3 minutes at medium speed. This dough (dough temperature: 28 ° C.) is fermented for 1 hour, divided into 40 g, rounded, laid for 20 minutes, and thinly spread with a rolling pin. Using the sheet-like dough, the filling dough obtained in Example 5 was wrapped, fermented again, and fried for 4 minutes in a 180 ° C fryer to produce an yeast donut. As a result of evaluating this product, there was no peeling or cavitation of the cake dough contained,
There was also a large volume, and the taste and texture were good.

[0030]

According to the present invention, the filling dough and the confectionery / bread dough can be integrally formed and heated, and there is no peeling or voids of the contained filling dough, and there is also a large volume. Bread and confectionery having good taste and texture can be produced.

Further, conventionally, it was not possible to achieve variety in terms of quality and labor for baking twice, and it was not possible to sufficiently respond to diversifying consumer needs. The resulting bread and confectionery can be obtained, and by further using other filling materials and the like, a new bread and confectionery rich in variety can be manufactured. Thus, the present invention has solved the previously unsolved problem of integrally molding and baking raw dough, and its industrial effect is remarkable.

Claims (4)

(57) [Claims] 1. A method for producing bread, comprising: filling a dough for filling obtained by blending 1 to 8 parts by weight of locust bean gum with 100 parts by weight of flour in a bread dough, and then heating the dough. 2. A filling cake dough obtained by blending 1 to 8 parts by weight of at least one mixture selected from locust bean gum, xanthan gum and guar gum with 100 parts by weight of flour, is enclosed in a bread dough, A method for producing bread, comprising heating. 3. A method for producing confectionery, comprising: filling a confectionery dough with a filling dough obtained by mixing 1 to 8 parts by weight of locust bean gum with 100 parts by weight of flour and heating the confectionery dough. 4. A confectionery dough contains a filling dough obtained by blending 1 to 8 parts by weight of at least one mixture selected from locust bean gum, xanthan gum and guar gum with 100 parts by weight of flour,
A method for producing confectionery, comprising heating.