JP2804552B2 - Paste sheet containing processed meat and method for producing bread using the sheet - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a paste sheet containing processed meat having good shape retention and extensibility formed from a pasty material containing processed meat and fats and oils, and the processed meat. The present invention relates to a method for producing bread using a paste sheet containing the same, and further relates to the bread produced thereby.

[Prior art] Among breads, bread generally referred to as Danish pastry is one of the most popular breads that matches the light texture of pie-like crispy and the aroma of butter.
One. And Danish pastries are usually
It is manufactured by wrapping butter between well-kneaded sheet doughs to form a layered dough, then rolling the layered dough with rolls and the like, repeating the rolling dough folding process, molding and baking. I have. By the way, in order for such a Danish pastry to have a good texture and flavor, the butter must be evenly distributed throughout the finished product. And the same degree of hardness and extensibility as bread dough are required. For this purpose, the rolling temperature, dough blending, kneading conditions, and the like are variously adjusted.

[Contents of the Invention] As described above, in the Danish pastry, the material wrapped between the bread doughs has conventionally been exclusively fats and oils such as butter, but the present inventors have found that butter and the like in breads such as Danish pastries. Using other ingredients besides fats and oils, research was conducted on the production of a delicious bread with a variety of flavors and flavors, while retaining the flavor and flavor of conventional Danish pastries. Then, while mixing small pieces of processed meat in fats and oils and trying to produce breads in the style of Danish pastries, when small pieces of processed meat were simply mixed in fats and oils, the fats and oils with processed meats were mixed with the dough during rolling. They did not extend together, resulting in uneven distribution of processed meats and fats and oils and fats with processed meats distributed to every corner, and good-quality bread could not be obtained.

Therefore, as a result of further research by the present inventors, a paste-like material was produced by further mixing a thickener with processed meat and fats and oils, and this paste-like material was rolled to form a paste sheet containing processed meat. When the processed meat-containing paste sheet has good shape retention and extremely good extensibility, and the processed meat-containing paste sheet is wrapped between sheet-like doughs to produce bread according to the above Danish pastry manufacturing process. Found that the paste sheet with processed meat stretched well during rolling like bread dough and spread to every corner of the dough, producing a delicious new Danish pastry-like bread with added flavor of processed meat. Was.

Therefore, the present invention is a processed meat-containing paste sheet containing processed meats, fats and oils, and a thickener.

Furthermore, the present invention relates to a method for forming a layered dough by wrapping the processed meat, the paste sheet containing the processed meat containing fats and oils and a thickener between sheet-like doughs, and then rolling and folding the layered dough. , Molding and baking to produce bread, and bread produced by such a method.

The “paste sheet with processed meat” in the present invention means a sheet formed by rolling a paste containing processed meat, fats and oils and a thickener into a sheet.

The term "processed meat" in the present invention includes any processed food meat processed by heating, smoking, pickling, pickling, cooking or the like. The processing of the meat may be performed at any stage before, during, or after the production of the paste-like material. However, it is preferable to use processed meat processed in advance.

In the present invention, processed meat is used as the meat to be put into the paste sheet, so that the texture and flavor are better and the rot can be prevented as compared with the case where raw meat is put.

And processed meats that can be used in the present invention can include processed products of animals and seafood, and specifically,
For example, animal meat such as beef, pork, chicken, lamb, horse meat, rabbit meat, etc .; fish meat such as salmon, tuna, sardine, mackerel, Thailand; crustaceans such as shrimp, crab; oysters, scallops, clams, clams, clams, etc. Ham, sausage, smoked, canned, salted, etc. Among them, hams and sausages containing spices such as granules are particularly preferable in terms of flavor and taste. Only one type of processed meat may be used, or a combination of several types may be used.

In order to provide a uniform spread between the doughs, the processed meat is preferably used in the form of strips of about 5 mm or less, more preferably about 1-2 mm.

In addition, as “oils and fats”, pork fat, beef fat, butter,
Animal fats such as chicken fat, margarine, hardened soybean oil,
Any of vegetable oils such as coconut oil and corn oil can be used, and only one kind of oil or fat may be used, or several kinds of oils or fats may be used in combination. Among them, butter, pork fat, hardened soybean oil and corn oil are particularly preferred in terms of rollability and bread flavor.

As the thickener, any of those known as food thickeners can be used, for example, casein or its sodium salt, sodium alginate, agar, gelatin,
Various gums (carrageenan, guar gum, tragacanth gum, gotte gum, gum arabic, karaya gum, locust bean gum, etc.) propylene glycol alginate, sodium or calcium salt of cellulose glycolic acid, sodium starch glycolate, sodium starch phosphate , Methylcellulose, sodium polyacrylate and the like. Among them, casein sodium salt and carrageenan are preferred in terms of improving the flavor of bread.

The amount of processed meats, fats and fats and thickeners used is based on the total weight of the pasty material formed from processed meats.
50-80%, preferably about 55-70%, fat about 10-40%, preferably about 30-35%, and thickener about 4-10%, preferably about 5-6%. . If the amount of processed meat is less than 50%, the taste and flavor of the processed meat will not be imparted to the finished bread, and if it is more than 80%, the extensibility and flexibility of the processed meat paste sheet will be inferior, and When the dough is rolled, the dough does not stretch together, and the processed meat is not distributed throughout the dough. On the other hand, if the amount of fats and oils is less than 10%, the extensibility of the processed meat-containing paste sheet during bread production is insufficient, while if it is more than 40%, the flavor of the bread is impaired.
Further, if the amount of the thickener is less than 4%, the viscosity of the paste sheet containing the processed meat becomes low, and the extensibility, flexibility, shape retention and the like become poor, so that the layered bread dough is excessively stretched during rolling. On the other hand, if it exceeds 10%, the viscosity becomes too high and the extensibility is reduced, so that the layered dough does not extend well during rolling.

When producing a paste containing processed meats, fats and oils and thickeners, all the components may be mixed and kneaded at the same time, or they may be mixed and kneaded sequentially, or some of them. May be mixed in advance and then mixed with other components. The paste can be formed from processed meat, oil and fat, and a thickener as long as the paste sheet containing the processed meat formed from the paste has a certain degree of extensibility. 5
Addition of up to 10% of water is desirable because the viscosity and extensibility of the paste and the paste sheet with processed meat can be adjusted to desired ranges. In particular, a thickener-containing emulsion containing a part of processed meat, a part of fat and oil, water and a thickener is prepared, and this is mixed and kneaded with a mixture prepared from the remaining processed meat and the rest of fat and oil. It is preferable to produce a paste-like material by using a paste-like product in which processed meats are uniformly dispersed.
At this time, if the size of the processed meat is larger than the above-mentioned desirable range, it is preferable to simultaneously cut and shear the processed meat during kneading.

In addition, in order to improve or adjust the flavor, taste, nutritional value, preservability, and other characteristics of the processed meat-containing paste sheet, during the production of the paste-like material, salt, sugar, soy sauce, ketchup, seasonings such as sauces, Spices such as pepper, nutmeg, and roast beef extract, vegetables and fruit chips, nuts, vitamins, minerals, coloring agents, preservatives, preservatives, and the like can be appropriately added as necessary.

In producing a processed meat-containing paste sheet from the paste-like material produced as described above, the paste-like material is rolled into a sheet by a roller or any other rolling means. Rolling is preferably performed at a temperature of about 5 to 15 ° C. in terms of preventing stickiness during rolling and the obtained sheet, maintaining the shape of the sheet, and maintaining the flavor by low-temperature treatment. It is preferable that the processed meat-containing paste sheet has a length of about 200 to 300 mm, a width of about 150 to 200 mm, and a thickness of about 6 to 10 mm, from the viewpoint of handleability during bread production, taste and flavor of the obtained bread. . In this case, a packaging film (bag) such as a plastic film, a laminated film of a plastic film and a metal foil, etc., of a predetermined amount of a paste before rolling into a sheet.
And then heated to about 70-90 ° C and rolled to form a sheet while wrapped in the packaging film, without stickiness during rolling, processed meat sterilized by heating and packaged with film Contained paste sheets can be manufactured as they are, which is convenient. However, as a matter of course, it may be packaged with a packaging film or the like after forming the processed meat-containing paste sheet.

Paste sheet with processed meat produced by the above,
It is desirable to store and distribute at a temperature of usually 10 ° C. or lower until use, from the viewpoints of shape retention, prevention of deterioration in quality, and easy handling.

Then, when bread is manufactured using the processed meat-containing paste sheet manufactured as described above,
Any of dough blending, manufacturing methods, and manufacturing apparatuses known in the manufacture of pastries (also known as Wiener broth, Copenhagener, Denisher, etc.) can be employed.

Examples are as follows, but of course, the present invention is not limited to the following method.

Bread dough obtained by adding water and / or milk to a mixture containing flour (usually a mixture of strong flour and soft flour), yeast, sugar, salt, fat, egg and, if necessary, skim milk, and thoroughly mixing them. Is rolled to a thickness of about 5-10 mm with or without fermentation and then cooled in a refrigerator. The temperature of the dough sheet is set to about 4 to 8 ° C, and the paste sheet containing the processed meat of the above temperature of about 4 to 8 ° C is wrapped between the dough sheets, and is rolled to a thickness of about 3 to 5 mm. To roll. This is folded about 1-2 times, rolled again, and then folded again about 1-2 times (this rolling and folding are usually repeated about 2-4 times). The dough thus obtained is molded into a size of about 30 to 70 g per piece, and the temperature is about 27 to 33
After taking the proofer at ℃, humidity about 65 ~ 75%, temperature about 180 ~ 2
Baking at 30 ° C. produces the Danish pastry-style bread of the present invention.

The bread of the present invention produced as described above is
It is a delicious bread having a pastry-like crispy light flavor and taste, and also having the taste and flavor of processed meat.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited thereto.

Example 1 The following thickener-containing emulsion was prepared.

[Containing thickener-containing emulsion] Pig Fat 440g Pig Shoulder 260g Hot water (temperature 80 ℃) 245g Minced onion 30g Casein sodium 25g Salt 15g NaNO ₂ 0.15g Na ascorbate 1g Sugar 2g Spice 3g Roast beef extract 5g Pig The fat, pork shoulder, hot water and chopped onion are mixed and boiled for 2 to 3 minutes, then transferred to a high-speed silent cutter (manufactured by Kramer Braver), added with sodium caseinate, and subjected to high-speed cutting to obtain an emulsion. Was prepared. Next, the remaining materials were added and uniformly dispersed to prepare a thickener-containing emulsion.

In addition, 700 g of boneless ham strip (about 10 mm), 300 g of smoked and steamed pork fat and 1.5 g of roast beef extract were weighed about 1 mm in the above high-speed silent cutter.
The mixture was kneaded until the mixture became about the size to prepare a paste-like ham mixture.

After 700 g of the paste-like ham mixture prepared above and 300 g of the thickener-containing emulsion are uniformly mixed at about 20 ° C., the mixture is divided into 500 g portions and packed in a plastic film bag. This is 75
After heating at 1 ° C. for 1 hour, the resultant was rolled through rollers having a roll gap of 8 mm to produce a ham-containing paste sheet having a length of 255 mm, a width of 175 mm and a thickness of 8 mm.

The ham-containing paste sheet was stored at a temperature of about 5 ° C. or less until use.

Comparative Example 1 Example 1 except that sodium caseinate was not used
A ham-containing paste sheet was produced in the same manner as described above.

Example 2 The following dough formulation was prepared.

[Bread dough formulation] Strong flour 700 g Light flour 300 g Yeast 80 g Sugar 200 g Food salt 20 g Skim milk powder 60 g Oil 200 g Egg 200 g Water 480 g The above materials were kneaded at 25 ° C for 5 minutes. After the obtained dough was fermented at a temperature of 26 ° C. for 30 minutes, the temperature was cooled to 8 ° C. and rolled to a thickness of 8 mm through a roller having a roll gap of 8 mm.

The temperature of the dough sheet was set to 5 ° C., and the ham-containing paste sheet having the temperature of 5 ° C. prepared in Example 1 was taken out of the bag, wrapped, and rolled to a thickness of about 4 to 5 mm with a roller between the dough sheets. . This was folded twice, rolled again, and then rolled once again. This rolling and folding operation was repeated a total of three times.

The dough thus obtained is molded into a size of about 40 g / piece, and a boiler is taken at a temperature of 32 ° C. and a humidity of 75% for 50 to 70 minutes, and then baked at a temperature of 220 ° C. for 15 minutes. Bread with pastry ham was produced.

In Example 2, the ham-containing paste sheet at the time of bread production had good extensibility and good workability, and fine pieces of ham were distributed throughout the obtained bread, and the taste and flavor were very good. Pastry-like bread was obtained.

Comparative Example 2 A bread was produced in the same manner as in Example 2 except that the ham-containing paste sheet produced in Comparative Example 1 was used.
The workability was poor due to the poor spreadability of the ham-containing paste sheet, and the ham-containing paste sheet did not spread evenly in the dough, so that in the finished bread, fine pieces of ham were localized and concentrated unevenly in the bread. Only inferior bread.

[Effects of the Invention] The processed meat-containing paste sheet of the present invention, which is formed from a paste-like material produced by further mixing a meat and fats and oils with a thickener, has good shape retention and extremely good extensibility.

Moreover, when the paste sheet with processed meat is wrapped between sheet-like doughs to produce bread like a Danish pastry, the paste sheet with processed meat stretches as well as the bread dough during rolling and goes to every corner of the dough. As a result of the distribution throughout the bread, a Danish pastry-like bread with good taste and flavor with added flavor and taste of the processed meat is produced.

Claims (2)

(57) [Claims] 1. A roll-inable bread containing processed meats, fats and oils and thickeners in a ratio such that the thickener is 4 to 10% based on the total amount of processed meats, fats and oils and thickeners. For paste sheet. 2. A paste sheet containing processed meats, fats and oils and a thickener in such a ratio that the thickener is 4 to 10% based on the total amount of the processed meats, fats and oils and a thickener. A method for producing bread comprising wrapping between bread doughs to form a layered dough, rolling, folding, shaping and baking.