JP2987657B2 - Confectionery bread and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery bread and a method for producing the same, and more particularly, to a confectionery bread having a distinctive shape and color as a whole and a method for producing the same.

[0002]

2. Description of the Related Art A confectionery bread has a filling, such as an anpan or a jam bread, a filling made by inserting a filling into a cut formed on the top or side of a bread of a coppé bread, or a gorgeous atmosphere. Reproduce shapes such as animals by applying various toppings on the surface of the bread dough to make it lively, or making cuts in the bread dough to knit the bread dough and knitting the bread dough And so on.

[0003]

However, in a conventional confectionery bread, various fillings and toppings can be used to produce a variety of products having a variety of tastes. Because it was so common, there was a lack of visual change.

Further, in order to solve the visual problem, there are cuts or knits in the dough or shapes of animals or the like. However, in these, the dough has a single color. However, the color is very poor in terms of color just because of the burning color when firing, and even if it is rich in visual changes with various shapes, its effect fades and it can not be fully drawn out It could not respond to diversification.

The present invention has been made in view of such circumstances, and its object has been achieved by completing the invention described below.

[0006]

The confectionery bread according to the present invention comprises:
First, a pigment exhibiting an arbitrary color is added and kneaded to a raw material made from a mixture of flour, yeast, water, etc., to prepare two types of dough having different colored colors, and then one of these colored doughs is prepared. The dough is wrapped with the other dough to form a double wrapping layer. In this case, the coloring matter may be a natural coloring matter or a synthetic coloring matter.

Next, the shape of the dough is adjusted, and a plurality of cuts are made in the periphery of the dough so as to reach the inner dough surface.

[0008] The bread dough thus produced is baked after being heated by baking in an oven at a low temperature of 140 to 150 ° C and a low temperature at a normal temperature. The bread dough of different colors is exposed on the inside, and the surface becomes a peculiar pattern in which the surface has a light roasted color and two kinds of bread dough colors.

[0009] In addition, after the dough is wrapped in a triple wrapping layer or a filling is included in the center of the dough, a cut is made in the peripheral portion of the dough to reach the innermost dough surface and baked. It was also made. In addition, when making bread with a triple wrapping layer, 3
Different types of bread dough may be used, or only two types of bread dough having different colors may be used.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A pumpkin-like confectionery bread will be described below as an embodiment of the present invention. The ingredients of the pumpkin-like confectionery bread are shown in [Table 1] and the process conditions are shown in [Table 2].

[0011]

[Table 1]

[0012]

[Table 2]

[0013] First, the raw materials described in the above-mentioned blend of the sponge, such as flour, yeast, and water, are mixed to prepare sponge, and fermented at room temperature for about 2 hours and 30 minutes. Next, the raw material described in the above-mentioned main kneading is added to the middle-sized dough after fermentation, and the main kneading is performed. At this time, the yellow bread dough to which the yellow color is added is set as the inner dough (2), and the green bread dough similarly formed by adding the green pigment is set as the outer dough (3).

Then, the floor time is taken for 60 minutes, divided, rounded, and rolled, and the bread dough with the bench time of 20 minutes is prepared by using the yellow bread dough used as the inner dough (2) first and the inner inclusion at the center. Filling of pumpkin (5)
The inner dough (2) wrapped with the filling (5) using green bread dough as the outer dough (3)
To form a double wrapping layer.

When the wrapping is completed, the dough is shaped, a plurality of cuts (7) are made in the peripheral portion of the dough so as to reach the inner yellow inner dough surface, and the pressed dough is slightly crushed by hand from above. At this time, care must be taken because if the cut is too deep, the volume will be lost.

The dough prepared in this manner is placed with a pumpkin filling (6) in the center of the upper surface after the stove, and baked in an oven at a low heat of 140 to 150 ° C and a low heat at a normal temperature. The cut part expands and opens, and the inner yellow inner fabric (2) is exposed,
In the surrounding area, green is left where the burn color is light, and pale where the fire is good, and a unique pattern whose appearance and color are almost pumpkin can be obtained.

[0017]

As described above, according to the present invention, since not only the shape of the bread but also the color is taken into consideration, it is possible to obtain a confectionery bread which can be enjoyed visually enough and has a good taste.

Further, by matching the filling color to be put in the bread with the shape and color of the bread, it is possible to obtain a confectionery bread which has never been seen before, whereby the sense of sight matches the taste and the respective effects are further enhanced.

Furthermore, despite its very beautiful appearance and high-quality appearance, it can be easily manufactured without any troublesome work.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a confectionery bread according to the present invention.

FIG. 2 shows the confectionery bread A- of the present invention in FIG.
A sectional drawing.

FIG. 3 is an explanatory view showing how to make a confectionery bread of the present invention.

FIG. 4 is an explanatory view showing how to make the confectionery bread of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Confectionery bread 2 ... Inner dough 3 ... Outer dough 5 ... Filling 6 ... Filling 7 ... Cut

Claims (6)

(57) [Claims] 1. A dough having different colors is prepared, and one of the doughs is wrapped with the other dough to form a double wrapping layer. A confectionery bread characterized in that the cuts are cut and then baked, so that the cuts are opened and the inner bread dough wrapped around is exposed, and the surface becomes a unique pattern showing a light baking color and two kinds of bread dough colors. . 2. The bread dough having a double wrapping layer is further wrapped with another bread dough to form a triple wrapping layer, and then a plurality of cuts are made in the periphery of the bread dough and baked, so that the surface is light. The confectionery bread according to claim 1, wherein the confectionery bread has a unique pattern showing a baked color and two or three types of bread dough colors. 3. The confectionery bread according to claim 1, wherein a filling is included in the center of the inner bread dough. 4. A dye having an arbitrary color is added and kneaded to a raw material for baking made of a mixture of flour, yeast, water and the like, and kneaded.
Make two different types of bread dough with different colored colors,
One of the colored bread doughs is wrapped in the other bread dough to form a double wrapping layer, and then a plurality of cuts are made at the periphery of the double dough to reach the inner bread dough surface. The fire is a low heat of 140-150 ° C, and the lower fire is fired in an oven at a normal temperature.
A method for producing a confectionery bread, wherein the cuts are expanded to open and wrap the inner bread dough to be exposed, and the surface becomes a unique pattern showing a light roast color and two kinds of bread dough colors. 5. The dough having a double wrapping layer is further wrapped with another dough to form a triple wrapping layer, and then a plurality of cuts are made in the peripheral portion of the dough to reach the inner dough surface, followed by boiler and baking. The method for producing a confectionery bread according to claim 4, wherein the surface has a peculiar pattern having a light baking color and two or three types of bread dough colors. 6. The method for producing a confectionery bread according to claim 4, wherein a filling is included in the center of the inner bread dough.