JP2990641B2 - Method for making sweet bread - 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 a confectionery bread, and more particularly to a method for producing a confectionery bread comprising an overdough and an inner dough such as a melon bread.

[0002]

2. Description of the Related Art Conventionally, a manufacturing method which has been adopted as a method for manufacturing a confectionery bread typified by the above-mentioned melon bread or the like is to make an overdough made of flour as flour, hand-divide and hand-round. After the medium fermentation, rolling (degassing) with a rolling pin, etc., wrap the dough inside the bread dough that was created separately with this topping dough by hand, or cover it with flour as strong flour. The dough is made, divided by a divider, rounded by a rounder, subjected to intermediate fermentation, rolled (degassed) by a moulder, and then baked dough made separately with this overdough. In this method, the dough is manually wrapped, roasted, and fired. Mass production is not possible with the former method,
For large-scale factory production, the latter method must be relied on.

[0003]

However, the following problems are pointed out in the above-mentioned prior art. In order to improve the flavor and texture of the overdough, it has been desired to increase the content of eggs and fats and oils. Inferior, it is not suitable for division, molding, and roasting operations. Mechanical damage in the rolling process from the splitting of the overlaid dough to the rolling process is large, adversely affecting the quality of the final product after baking, and lowering the commercial value.If only flour is used as the flour of the overlaid dough, splitting and rolling This is difficult to adopt because it is not compatible with mechanical processing in the process, and the physical properties of the overlying dough are hard because the strong flour must be used as the flour of the overlying dough. The overlaid dough part of the final product must not have a light texture that is crispy. Also, simply placing the overlaid dough on the lower bread dough in the molding process completely covers the lower bread dough in the roasting process. The product value is reduced, such as exposing partly because it cannot be done, so it is necessary to manually wrap the dough with overlaying dough, which requires a lot of skilled labor And

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and has a large volume, a soft appearance, a soft touch, a crisp texture, a light crispness, and a soft mouthfeel. It is an object of the present invention to provide a confectionery bun such as a melon bun, which has a fragrant fragrance, has a moist and mellow flavor, and has good meltability in the mouth, and a method for producing the same. In addition, the task was to improve workability as needed.

[0005]

[0006]

[0007]

In order to achieve the above object, a method for producing a confectionery bread according to the present invention comprises, as shown in FIG. 1, kneading a raw material (1-1) mainly comprising flour, a chemical leavening agent and water. (1-2), the kneaded dough is divided and molded (1-4) to form an overlaid dough (1-
5) On the other hand, a raw material mainly consisting of flour, yeast and water is kneaded, fermented, divided and molded to prepare an inner dough as a bread dough (1-6), and the overlaid dough is used as the dough for the inner dough. Place on top or wrap the inner dough with the overlying dough (1-7), take a roasting furnace, and bake (1-7)
-8) In the method for producing confectionery bread as a product of confectionery bread (1-9), when the above-mentioned dough is prepared, 100% by weight of flour is used as flour, and 45 to 55 sugars are used based on the flour. Weight%, fats and oils 25 ~ 3
The kneading dough is kneaded using 3% by weight and 18 to 22% by weight of eggs (1-2), and the kneaded dough is placed at a temperature of 1 to 4 ° C. for 12 to 20 hours to refrigerate (1). -3).

[0008] If necessary, the kneaded dough is returned to a dough temperature of 14 to 17 ° C after the refrigeration step and before dividing and molding. Further, after the refrigeration step, when the kneaded dough is returned to a dough temperature of 14 to 17 ° C. before dividing and molding, the dough is cooled to a temperature of 17 to 22 ° C. for 3 to 3 ° C.
It is configured to hold for 6 hours.

Further, if necessary, when dividing and forming the kneaded and refrigerated topping dough, the dough is put into an inlet of a hopper, and a predetermined cross-sectional shape and a predetermined size are formed from the outlet of the hopper. After extruding, wire cutter,
It is configured to be cut to a predetermined thickness by a rotary blade or other cutting means.

[0010] If necessary, the divided and formed overlaid dough is placed on the inner dough, and the overlaid dough is naturally spread in the roasting furnace to remove the bottom surface of the inner dough. At least the upper surface is entirely covered.

[0011]

The present invention will be described in detail below. (Raw material of overlay cloth) Raw materials of overlay cloth mainly consist of soft flour, chemical leavening agent and water. Wheat flour is classified into strong flour, medium flour, soft flour and the like according to the difference in protein content. In the present invention, the flour content is approximately 8.5.
Use a flour that is less than wt%. If wheat flour other than the flour is used, it is impossible to achieve the object of the present invention, such as improvement in appearance, texture, texture, incision, mouthfeel, and dissolution of the overlying dough.

(Chemical leavening agent) As the gas leavening agent, one or more members selected from the group consisting of sodium carbonate, ammonium carbonate and ammonium bicarbonate can be selectively used. Further usually, in addition to this, tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, monobasic calcium phosphate, sodium phosphate, sodium acid pyrophosphate,
Grilled Alum, Grilled Ammonium Alum, Glucono
One or more members from the group of delta-lactones are selectively used. Sugars are one of the powdered sugars consisting of invert sugar, glucose, starch syrup, inclusive sugar, honey, maltose, lactose, brown sugar, oligosaccharide, fructose, sugar alcohol, etc. in addition to sugar.
Although seeds or two or more kinds can be arbitrarily selected and used, it is desirable to use sugars such as sweet sucrose and sugar beet.

The fats and oils are solids composed of vegetable oils such as soybean oil, cotton oil, palm oil, coconut oil and olive oil, or animal oils such as whale oil, fish oil, tallow, lard, lard, and butter oil. One or more kinds of oils and fats in the form of liquid or liquid can be arbitrarily selected and used. In addition, if solid fats and oils are used, they will have excellent aerobic properties, so that the volume, flavor, and aroma that are the objects of the present invention can be better achieved.

In addition, whole eggs (liquid eggs) are used as eggs. The whole egg (liquid egg) is, for example, a raw egg that has been separated into yellow and white by stirring, stirred, filtered, and sterilized.

If the saccharide content is less than 45% by weight, it is difficult to achieve the crisp light texture, fragrant aroma and moist and round flavor which are the objects of the present invention, whereas the saccharide content is 55% by weight. %, The overlying dough becomes too stiff and stiff, making it difficult to achieve the soft appearance, soft touch, crisp light texture and soft mouthfeel which are the objects of the present invention.

If the amount of fats and oils is less than 25% by weight, the overlying dough has hard physical properties, whereas if the amount of fats and oils exceeds 33% by weight, the overlying dough has poor shape retention properties, that is, a so-called backrest. It has physical properties that are easy to sag, and it is difficult to achieve a large volume as the object of the present invention.

If the egg content is less than 15% by weight, it is difficult for the overlying dough to achieve the large volume and crisp light texture aimed at by the present invention, while if the egg content exceeds 25% by weight, The overlaid dough has brittle physical properties, and it is difficult to achieve the crisp light texture and moist, round flavor that are the objects of the present invention.

(Manufacturing process of overlaid dough) The overlaid dough is manufactured by kneading and kneading the above-mentioned raw materials, refrigeration, returning the temperature from refrigeration to a constant dough, dividing and molding. Kneading is performed by a mixer as usual.

[0020] The kneading temperature of the overdough is 18 ° C to 22 ° C.
It is desirable to set to. If the kneading temperature is lower than 18 ° C., mixing becomes difficult, and kneading of the dough may be insufficient. On the other hand, if the kneading temperature exceeds 22 ° C., gluten tends to be generated during mixing or refrigeration. ,
The texture, aroma and flavor are affected.

The kneaded upper dough is not divided and molded immediately, but is cooled at a certain temperature for a certain period of time, which is one of the major features of the present invention. The overdough is made by kneading a raw material mainly composed of flour, a chemical leavening agent and water, and desirably, in addition to the flour, the chemical leavening agent and water, 45 to 45 sugars based on the flour.
55% by weight, 25-33% by weight of fats and oils and 18-% of eggs
It is made by kneading 22% by weight. However, the physical properties of the overlaid dough composed of such a raw material mixture are too soft, lack shape retention, and are not suitable for the following dividing / forming step and roasting step. It is necessary to cool the overlying dough and adjust it to a property suitable for the process in order to eliminate the problem. Refrigeration of the overlaid dough is also necessary from the viewpoint of aging of the dough as described below.

Refrigeration of the kneaded toppings should be
This is carried out at a temperature of 4 ° C. for 12 to 20 hours. In this way, the upper dough is cooled to a temperature of 1 to 4 ° C from the surface to the center of the upper dough. In this process, the upper dough is slowly aged at a low temperature and for a long time, and has sufficient water absorption. A thinned gluten foam film with extensibility due to hydration is achieved, thereby achieving the objectives of the present invention, such as improvement in volume, appearance, texture, texture, tooth cutting, mouthfeel, aroma and flavor, etc. It is thought that it is done.

If the refrigeration temperature is lower than 0 ° C., the surface of the overlying dough is frozen and damaged (so-called freezing damage). Hydration does not proceed, making it difficult to achieve the object of the present invention. On the other hand, if the temperature of the refrigeration is higher than 5 ° C., on the contrary, over-ripening occurs and gluten (or fu) is excessively produced. Therefore, the object of the present invention is hardly achieved.

If the refrigeration time is less than 12 hours, the kneaded topping dough is not sufficiently aged at low temperature,
In addition, since the extensible thinned gluten foam film is not formed and lacks the holding power of the gas generated by the action of the chemical expansion agent, the expansion of the overlaid dough after firing is weak. Therefore, the outer skin becomes brittle and easily collapsed, so that the objects of the present invention are hardly achieved. On the other hand, if the refrigeration time exceeds 20 hours, the aging of the overlaid dough proceeds excessively and gluten is excessively produced, so that the objects of the present invention are hardly achieved.

By the way, when the kneaded dough is refrigerated, the laid dough is divided into a certain size and weight (for example, a mass of 5,6 kg dough) suitable for cooling and returning the dough temperature after refrigeration. And then into a thin sheet (for example, 1-3c
m). This division is a process which should be called a large division if the process of dividing and forming into the following dough having the size and weight of each product is called a small division. In this way, it is easy to achieve the overall uniform cooling of the overlaid dough in the refrigeration step which is the object of the present invention and the overall uniform temperature return of the overlaid dough in the dough temperature returning step after refrigeration. Will be.

It is desirable to return the refrigerated topping to a dough temperature of 14 to 17 ° C. before dividing and forming. When the dough temperature at the time of dividing and forming the overlaid dough is less than 14 ° C., the overlaid dough is too hard and has brittle physical properties with no extensibility, and thus has unsuitable properties for the subsequent dividing and forming steps. In the process of dividing and forming, an excessive load is applied to the overlaid fabric, which may impair the effects of the present invention. On the other hand, if the dough temperature exceeds 17 ° C., the overlaid dough becomes too soft, loses shape retention, and becomes unsuitable for the subsequent division and molding steps.
This disadvantage is particularly remarkable when 100% by weight of flour, 25 to 33% by weight of fats and oils and 15 to 25% by weight of whole eggs are used as the raw material for the dough. That is, this excessive return of the dough temperature impairs one of the purposes of dough refrigeration.

[0027] Before dividing and forming the chilled topping dough,
When returning to the dough temperature of 4 to 17 ° C., it is desirable to place at a temperature of 17 to 22 ° C. for 3 to 6 hours. If the temperature of the dough is rapidly returned in a higher temperature and in a shorter time, the surface of the overlying dough becomes excessively soft due to the excessive return of the temperature, and the center portion of the upper dough remains hard without a sufficient temperature return. The temperature difference between the surface and the center of the overlaid fabric may make it difficult to cut the fabric in the dividing and forming steps, and may not achieve the objects of the present invention. On the other hand, if the temperature of the dough is slowly returned at a lower temperature and for a longer time than this, gluten of the overlaid dough becomes easy to come out, which may impair the object of the present invention, particularly the texture, crispness and mouthfeel. .

In the step of refrigeration and temperature return of the overlaid dough, it may be desirable to cover a vinyl sheet or the like in order to prevent the surface of the overlaid dough from drying.

When dividing and forming the overlaid dough, this may be performed manually. However, from the viewpoint of enabling mass production in a large-scale factory or the like, the overlaid dough is removed from the outlet of the hopper. After being extruded in a predetermined shape and size from the above, it is desirable to cut it into a predetermined thickness by a cutting means such as a wire cutter or a rotary blade to form the sheet simultaneously with division.

In particular, according to the former wire cutter, the cut surface of the overlaid dough can be made sharp and smooth. By simply placing on the dough, there is no need to artificially wrap the inner dough with the overlying dough, allowing the overlying dough to spread naturally in a roasting furnace, and the upper surface of the inner dough (excluding the bottom surface) Is more preferable because it can be almost entirely covered. According to the latter rotary blade, the upper cloth is cut thicker and the cut surface becomes uneven and rough, so it is reshaped into a shape suitable for placing on the inner cloth and then placed on the inner cloth. It is necessary to place or artificially wrap the inner fabric with an overlying fabric. In addition, before placing the separately formed overhanging dough on the inner dough which is bread dough, in order to adjust its size and thickness, a process of rolling with a roller or any other rolling means may be adopted. it can.

(Raw material and production of bread dough as inner dough) Raw materials mainly consisting of flour, yeast and water are kneaded, fermented, divided and molded to prepare bread dough as inner dough.

(Combination of Overlaying Dough and Inner Dough) Next, the divided and formed overlying dough is placed on the divided and formed inner dough before roasting, or is divided and formed. The divided dough and the inner dough before roasting are covered with the dough.

First, in the case of using an overlaid material that has been divided and formed simultaneously by cutting with a wire cutter, the overlaid material is simply placed on the inner material.
That is, it only has to be placed. There is no need to artificially wrap, ie wrap, the inner dough with the overlying dough. In this case, in view of the physical properties of the overdough, the overlaid dough can be naturally spread in the roasting furnace to naturally cover the upper surface (the surface excluding the bottom surface) of the inner dough. Because.

On the other hand, in the case of using the overlaid dough divided by cutting with a rotary blade, it is not sufficient to simply place the overlaid dough on the inner fabric as it is, Since the overdough is thick and its cut surface is rough and rough, it has a shape and a thin uniform thickness suitable for placing on the inner dough, that is, the upper surface of the inner dough when the roasting is completed Needs to be placed on the inner fabric after being reshaped so as to cover almost entirely, or the inner fabric must be artificially wrapped with the overlaid fabric. It is sufficient for the wrapping to cover at least the entire upper surface (the surface excluding the bottom surface) of the inner cloth with the overlying cloth, and it is not always necessary to cover the inner cloth to the bottom surface.

When the upper cloth is divided and formed manually, it is formed and placed on the inner cloth in the same manner as when the latter rotary blade is used, or the inner cloth is wrapped. Cover.

(Roasting / Baking) The divided and formed overlay is simply placed on the inner fabric as it is, or the divided and molded upper is covered with the inner fabric. After that, take the roasting furnace. This roasting furnace is preferably a so-called dry roasting furnace with respect to a normal wet roasting furnace. The dry roasting furnace means that the roasting furnace is operated at a humidity of 50% to 70%, while the ordinary wet roasting oven is operated at a humidity of 80% to 90%. When a moist roasting furnace is adopted in the present invention, the final product after firing has a property in which the overlying dough is sagged and has no firmness,
Further, it is not preferable because the texture becomes crunchy.
Usually, the melon pan is coated with granulated sugar or the like on the upper surface before dividing and forming and before the roasting furnace.

Then, it is baked in an ordinary bread oven in a usual manner.

[0038]

In the method for producing a confectionery bread according to the present invention, first, the kneaded dough is refrigerated for a long time. More desirably, by refrigeration at a temperature of 1 to 4 ° C. for 12 to 20 hours, it is possible to recover the dough from mechanical damage (damage) of the overlaid dough caused by kneading. By promoting sufficient hydration of the hung dough, giving the dough a high degree of swelling of wheat starch and a thin and stretchable extensibility of wheat gluten, it is possible to enhance the retention of gas generated by the chemical leavening agent. It is possible to promote slow and long-term ripening of the overlaid dough, thereby achieving the effects of the present invention.

Second, as a raw material mix for the topping dough, in addition to using 100% by weight of flour as flour, 4
By using 5 to 55% by weight, 25 to 33% by weight of fats and oils, and 18 to 22% by weight of whole eggs (liquid eggs) as eggs, the appearance, touch,
It is possible to more easily achieve improvement in texture, tooth cutting, mouth feel, dissolution in mouth, and the like.

By the way, usually, the flour dough composed of the above-mentioned raw materials becomes too soft and lacks shape-retaining properties. In this state, the flour dough is unsuitable for the division / molding and roasting steps of the present invention. It is. However, in the present invention, such dough is eliminated since the dough is refrigerated to give shape retention before use.

Third, as a method of manufacturing the overlaid dough, when the refrigerated overlaid dough is divided and formed, the overlaid dough is put into an input port of a hopper, and a predetermined cross-sectional shape is obtained from the outlet of the hopper. When extruding in the size, and then using a method of manufacturing confectionery bread, which is cut to a predetermined thickness by a wire cutter, rotary blade, or other cutting means, in the process of the conventional method, it is necessary to separate Round eyes,
Degassing by rolling, mechanical mass production is possible without suffering damage to the dough due to mechanical processing in each step of molding, and the above-mentioned effect of the present invention can be achieved by this, If cut, there is no need to artificially cover the inner fabric with the overlaid fabric, which further contributes to rationalization.

[0042]

Embodiments will be described below. Example 1 (Mixing of raw materials for topping dough unit / weight%) Flour (soft flour) 100 Sugar 50 Oil and fat (shortening) 29 Egg (whole egg) 20 Baking powder 2 Melon flavor 0.03 Melon coloring 0.02 Water 13

(Manufacturing Process of Overlay Dough) Sugar, oil and fat, melon flavor and melon coloring are stirred by a beater for 6 minutes. This stirred mixture is transferred to a horizontal mixer. Eggs are added with continued stirring (6 minutes stirring). The flour and baking powder which have been mixed in advance are added to the mixture, and the mixture is kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (inside temperature of 2 ° C.) and refrigerated for 16 hours. The overlaid dough thus refrigerated was taken out of the refrigerator and allowed to stand at room temperature of 18 ° C. for 5 hours, and the temperature of the overlaid dough was returned to 15 ° C. And about 5
The mixture was manually divided into 0 g and rounded, and a bench time of 20 minutes was taken. Rolling was performed with a rolling pin to remove gas, and at the same time, it was shaped into a substantially circular shape.

(Ingredients for Bread Dough Unit / Weight%) Medium Seed Flour (Strong Flour) 70 Yeast 3.5 Glucose 3.5 Egg (Whole Egg) 5.0 Yeast Food 0.11 Emulsifier 0.3 Water 33 Main kneading Wheat flour (strong flour) 30 Sugar 22 Fat 5 Fat skim milk 4 Salt 1.0 Water 25

(Manufacturing Process of Inner Dough Bread) Medium Seed The medium material is kneaded for 5 minutes. The seed kneading temperature was 25 ° C. 2 hours 15 hours in a fermentation room at 27 ° C and 78% humidity
Fermented for minutes. The fermentation end point temperature at the end of this fermentation is 29
° C.

This kneading After kneading all the raw materials except fats and oils with a mixer for 5 minutes,
The remaining fat was added and kneaded for 7 minutes. The main kneading temperature was 28 ° C. After the first fermentation (floor time) is taken for 50 minutes, it is divided into about 50 g of dough, rounded, an intermediate fermentation (bench time) is taken for 20 minutes, rolled, degassed, and shaped.

(Combination of the overdough and the inner dough) The inner dough, which is the bread dough thus produced, is wrapped with the overdough and then roasted. The bread dough is reshaped so that it has a shape and a thin uniform thickness suitable for being placed on the soup, that is, it almost completely covers the upper surface of the dough when the roasting is completed. The roasting furnace can be taken only by placing the above-mentioned dough on the inner dough. At this time, the roasting furnace
The fermentation is conducted for 60 minutes in a fermentation room at a temperature of 38 ° C. and a humidity of 60%. This is a so-called dry roasting furnace.

During this roasting, the overdough simply placed on the inner dough is mixed with its raw material (100% flour,
25-33% of fats and oils and 15-25% of whole eggs), it naturally spreads along the upper surface of the inner dough (excluding the bottom surface), and when the roasting is finished, the upper surface of the inner dough Is almost entirely covered. Therefore, in the latter case of this embodiment, the operation of artificially wrapping the inner dough with the overlaid dough is not required at all.

After the roasting, the confectionery dough consisting of the inner dough covered with the overlying dough is placed in an oven (upper heat 180).
At 210 ° C. for 12 minutes. Thus, the melon bread of this embodiment is completed.

Example 2 (Ingredients for the overlying dough unit / weight%) Flour (soft flour) 100 Sugar 50 Oil 29 Egg 20 Baking powder 2 Melon flavor 0.03 Melon coloring 0.02 Water 13

(Manufacturing Process of Overlay Dough) Sugar, oil and fat, melon flavor and melon coloring are stirred by a beater for 6 minutes. Eggs are added with continued stirring (6 minutes stirring). The flour and baking powder which have been mixed in advance are added to the mixture, and the mixture is kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (inside temperature of 2 ° C.) and refrigerated for 16 hours. The overlaid dough thus refrigerated was taken out of the refrigerator, left at room temperature of 18 ° C. for 5 hours and allowed to stand, and the temperature of the overlaid dough was returned to 15 ° C. (the above is the same as in “Example 1”).

The upper cloth is divided and divided as follows.
Molding. 2 and 3 show a wire cutting device with a hopper used for carrying out the present invention. In the figure, reference numeral 1 denotes an apparatus main body, 2
Is a hopper, 3 is a top conveyor, 4 is a wire cutting device, and the top conveyor 3 moves in the direction of the arrow in the figure. A dough squeezing device 5 is provided at a lower portion of the hopper 2, and the overlaid dough put into the hopper 2 is squeezed out from the dough squeezing port 6 at the lower end of the dough squeezing device 5 onto the top conveyor 3. In the example shown in the figure, the cloth squeezing port 6 is formed by arranging four circular openings at predetermined intervals. However, the opening shape and the arrangement state are not limited to the example shown in the drawing, and a desired form Things.

The wire cutting device 4 has a plurality of wedge-shaped arms 7 connected in series, and a wire 8 is stretched over the tips of these arms 7. The wire 8 is disposed upstream of the top conveyor 3 and immediately downstream of the cloth squeezing port 6. Although not shown in detail, the wire 8 and the upper surface of the top conveyor 3 are spaced apart from each other by a predetermined distance. That is,
The upper cloth in the hopper 2 is extruded by a predetermined amount from the cloth squeezing opening 6 by the cloth squeezing device 5, and the extruded upper cloth X is cut into a predetermined thickness by the wire 8 reciprocating in parallel with the top conveyor 3. You. In the figure, Y is a cut upper cloth.

It should be understood that the practice of the invention does not require the use of the above-described devices. For example, by changing the shape of the cloth squeezing opening 6, overlaid doughs of various shapes can be easily obtained. Also, by varying the amount of extruded dough from the dough opening 6, a dough having an arbitrary thickness can be easily obtained.

(Ingredients of Inner Dough Bread Dough Unit / Weight%) Medium Seed Flour (Strong Flour) 70 Yeast 3.5 Glucose 3.5 Egg (Whole Egg) 5.0 Yeast Food 0.11 Emulsifier 0.3 Water 33 Main kneaded wheat flour (strong flour) 30 sugar 22 fats and oils 5 skim milk powder 4 salt 1.0 water 25 (the above is the same as in the above “Example 1”)

(Manufacturing Process of Inner Dough Bread Dough) Medium seed The medium material is kneaded for 5 minutes. The seed kneading temperature was 25 ° C. 2 hours 15 hours in a fermentation room at 27 ° C and 78% humidity
Fermented for minutes. The fermentation end point temperature at the end of this fermentation is 29
° C.

This kneading After kneading all the raw materials except for the fats and oils with a mixer for 5 minutes,
The remaining fat was added and kneaded for 7 minutes. The main kneading temperature was 28 ° C. After the first fermentation (floor time) is taken for 50 minutes, it is divided into about 50 g of dough, rounded, an intermediate fermentation (bench time) is taken for 20 minutes, rolled, degassed, and shaped. (The above is the same as the above “Example 1”)

(Combination of Top Dough and Inner Dough) The above cut topper dough is placed on the inner dough, which is the bread dough thus prepared, and the roasting furnace is used. The roasting is performed in a fermentation room at a temperature of 38 ° C. and a humidity of 60% for 60 minutes. During this roasting, the overlaid dough simply placed on the inner dough naturally spreads along the upper surface (the surface excluding the bottom surface) of the inner dough due to the physical properties derived from the raw material composition. At the end of the roasting, the upper surface of the inner dough is almost entirely covered. Therefore, in this embodiment, the operation of artificially wrapping the inner dough with the overlaid dough is not required at all.

After the roasting, the confectionery dough consisting of the inner dough covered with the overlying dough is placed in an oven (upper heat 480).
At 210 ° C. for 12 minutes. Thus, the melon bread of this embodiment is completed.

This melon bread is much larger in volume, has a new appearance, is likely to be soft, has a soft touch, and has a crispy texture, as compared with those produced by the conventional technique. The taste was soft, the mouthfeel was soft, the crispness was good, the fragrance was fragrant, the roundness was smooth and the mouth was melted well, and the harmony with the inner dough was generally obtained.

Example 3 (Ingredients for the overlying dough unit / weight%) Flour (soft flour) 100 Sugar 50 Oil 29 Eggs 20 Baking powder 2 Melon flavor 0.03 Melon coloring 0.02 Water 13 This is the same as in “Example 1”)

(Manufacturing Process of Overlay Dough) Sugar, oil and fat, melon flavor and melon coloring are stirred by a beater for 6 minutes. Eggs are added with continued stirring (6 minutes stirring). The flour and baking powder which have been mixed in advance are added to the mixture, and the mixture is kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (inside temperature of 2 ° C.) and refrigerated for 16 hours. The overlaid dough thus refrigerated was taken out of the refrigerator, allowed to stand at room temperature of 18 ° C. for 5 hours and allowed to stand, and the temperature of the overlaid dough was returned to 15 ° C. (this is the same as “Example 1”).

The above dough is divided as follows.
Molding. In this case, the wire cutter cutting device used in the second embodiment is replaced with a rotary blade cutting device. FIG. 4 shows a cutting device using a rotary blade. The cutting device 10 extrudes the dough put in the hopper 11 from the nozzle 12, and when the dough is extruded by a predetermined amount, cuts the dough with the rotary blade 13 in front of the nozzle 12.
The cut cloth Y is received by the rotary table 14 and transported. In addition, (the raw material blending unit / weight% of inner dough) and (manufacturing process of inner dough) are the same as in Example 2 above, and (combination of upper dough and inner dough) is performed. Similar to the method described in Means for Solving the Problems, it is not sufficient to simply place the overlying dough on the inner fabric as it is, and the cut overlying fabric is thick, and its cut surface is also Since it becomes uneven and rough, it is reshaped into a shape and uniform thickness suitable for placing on the inner dough and then placed on the inner dough, or the inner dough is artificially overlaid Need to be wrapped.

COMPARATIVE EXAMPLE 1 The following comparative tests were performed on the present invention and the prior art. As the invention of the present application, each method described in the above-described Examples 1 to 3 is taken up. In addition, as a conventional technique, the steps of refrigeration and returning of the dough temperature after refrigeration are removed from the method described in Example 1, and The raw material composition of the hanging dough was changed to the following (conventional method 1), and the steps of refrigeration and returning the dough temperature after refrigeration were removed from the method described in Example 2,
In addition, the ingredients of the overlaid dough were changed to those listed below (conventional method 2), and the steps of refrigeration and the return of the dough temperature after refrigeration were removed from the method described in Example 3, and the overlaid dough was removed. The method in which the raw material composition is changed to the following (conventional method 3), and the steps of refrigeration and the return of the dough temperature after refrigeration are removed from the method described in Example 1, and The production process was changed to the ones listed below (conventional method 4), and a comparative test was conducted on the effects of the differences in these production methods on the overlaid dough and confectionery bread as the final product after firing. .

Mixing of raw materials 1 to 3 of the conventional method (raw material mix unit / weight%) Flour (soft flour) 100 Sugar 30 Oil 17 Eggs (whole eggs) 10 Baking powder 2 Melon flavor 0.03 Melon coloring 0.02 water 22

Raw Material Blending and Manufacturing Process of Conventional Method 4 (Raw Blending Raw Material Blending Unit / Weight%) Flour (soft flour) 70 Flour (strong flour) 30 Sugar 30 Oil 17 Eggs (whole egg) 10 Baking powder 2 Melon flavor 0 .03 Melon coloring 0.02 Water 25

(Manufacturing Process of Overlay Dough) After kneading all the raw materials except for the fats and oils with a mixer for 5 minutes, the remaining fats and oils were added and kneaded for 7 minutes. The kneading temperature was 28 ° C. After taking the floor time for 60 minutes, divide it into about 50 g of dough with a divider, and make rounds with a rounder.
Intermediate fermentation (bench time) is taken for a minute, rolled in a moulder, degassed, and molded.

This comparative test is based on two experienced sensory tests.
Zero panelists tasted the melon bread manufactured by each of the above manufacturing methods, and performed 5 steps for each comparative test item of volume, appearance, touch, texture, tooth cutting, mouthfeel / flavor, mouth solubilization, and total taste. The evaluation was performed by giving a score based on the evaluation method and calculating the average value.

The summary of each comparative test item is as follows. That is, "volume" The size of the dough on the melon bread (the larger the volume, the higher the evaluation score) "Appearance" The softness of the dough on the melon pan (whether or not it feels soft to the eye) The degree of softness (the softer the higher the evaluation score) "Tactile feeling" The degree of softness when touching the same material with the hand (the softer the higher the score) "The texture" The crispy when the same material as above is bitten with teeth Whether or not there is a light sensation (the higher the score, the lighter the crisp and lighter). "Gear cutting" Whether or not the bite can be easily bitten when the same material is bitten with teeth (whether or not there is a crack) (easy) The higher the score, the better the bite is.) "Taste" Whether or not the mouthfeel is soft when eating the same dough (the softer the taste, the higher the score). "Aroma and flavor" When the same dough is eaten Whether or not it has a fragrant scent and has a moist and round flavor. "Mouth dissolution" Whether the mouth dissolution is good when eating the same dough "Comprehensive taste" Whether or not the dough tastes in harmony with the dough is higher in each test.

In each comparative test item, the higher the score, the higher the evaluation. The results are as shown in the table below. In this comparative example, “◎” indicates that the evaluation score is 3.8 or more, “O” indicates that the evaluation score is 3.4 to 3.7,
“△” indicates that the evaluation score is 3.0 to 3.3, and “×” indicates that the evaluation score is 2.9 or less.

[0071]

[Table 1]

Comparative Example 2 For the present invention, a comparative test was conducted on the effect of a change in the refrigeration temperature when the overlaid dough was refrigerated on the overlaid dough or confectionery bread as the final product after firing.

Here, the first embodiment described above as the present invention is described.
Each of the methods described in Nos. 1 to 3 was taken, and in each case, the refrigeration temperature was changed from -2 ° C to 7 ° C, and this comparative test was performed. The effects of volume, appearance, texture, texture, incision, mouthfeel, incense / flavour, dissolution and overall taste on confectionery bread were examined.

The results of this comparative test are shown in the following table. "◎" means that all the comparative items are particularly excellent, "○" means that all the comparative items are excellent, and "△" means more than half of the comparative items. Excellent in items less than / 3, and "x" indicates excellent in only less than half of the comparative items. As can be seen from the table, the dough has a refrigeration temperature of 0 ° C to 5 ° C.
C., and particularly excellent results were obtained at 1 ° C. to 4 ° C.

[0075]

[Table 2]

Comparative Example 3 For the present invention, a comparative test was conducted on the effect of a change in the refrigeration time when the overlying dough was refrigerated on the overlying dough and confectionery bread as final products after baking.

Here, the first embodiment described above as the present invention is also used.
Each of the methods described in (1) to (3) is taken, and in each case, the refrigeration temperature is set to 2 ° C., and the refrigeration time is changed to 9 to 23 hours to perform a comparative test. The effect of each item on the volume, appearance, texture, texture, incision, flavor / flavor, dissolution and overall taste of confectionery bread was evaluated.

The results of this comparative test are as shown in the following table. "◎" means that all the comparative items are particularly excellent, "○" means that all the comparative items are excellent, and "△" means more than half of the comparative items. Excellent in items less than / 3, and "x" indicates excellent in less than half of the comparative items. As can be seen from the table, the overlaid dough exhibited excellent results when the refrigeration time was in the range of 12 to 20 hours, and particularly excellent results when the refrigeration time was 13 to 19 hours.

[0079]

[Table 3]

Comparative Example 4 Regarding the invention of the present application, when returning the temperature of the refrigerated overlaying cloth to a certain temperature before dividing and molding (that is, raising the temperature), how many temperatures should be returned? A comparative test was carried out on the effect of sintering on the dough and confectionery bread as the final product after baking.

Here, too, Embodiment 1 described above as the present invention is used.
Taking each of the methods described in 3 to 3, the temperature of the refrigerated dough is set to 2 ° C. in any of the methods, and the temperature range for returning the refrigerated dough is changed to 11 ° C. to 20 ° C. to perform a comparative test. The change of this returning temperature is the volume, appearance, touch, texture, cut,
A comparative study was conducted on the effect on each item of mouthfeel, flavor and flavor, melting in the mouth, and overall taste as a confectionery bread.

The results of this comparative test are as shown in the following table. "◎" means that all the comparative items are particularly excellent, "○" means that all the comparative items are excellent, and "△" means more than half of the comparative items. Excellent in items less than / 3, and "x" indicates excellent in less than half of the comparative items. As can be seen from the table, the dough has a return temperature of 14 ° C to 17 ° C.
Excellent results were obtained in the range of ° C, and particularly excellent results were obtained at 15 ° C to 16 ° C.

[0083]

[Table 4]

Comparative Example 5 Regarding the invention of the present application, when returning the temperature of the refrigerated upper cloth to a certain temperature before dividing and forming (that is, raising the temperature), how many temperature zones should be placed in the temperature zone? A comparative test was conducted on the effect of the change on the overlaid dough and confectionery bread as the final product after baking.

Here, too, Embodiment 1 described above as the present invention is used.
Each of the methods described in (1) to (3) above, the temperature of the refrigerated dough is set at 2 ° C., and the temperature of the refrigerated dough is returned to 15 to 16 ° C. (that is, raised). The change in the temperature at which the overlying dough is placed during the return of the overlying dough is the final product after firing, the volume, appearance, touch, texture, incision, mouthfeel, incense
The effect of each item on flavor, melting in the mouth, and overall taste as a confectionery bread was compared. The results of this comparative test are shown in the table below. As can be seen from the table, the overlaid dough is kept at a temperature of 17 ° C to 2 ° C.
Excellent results were obtained in the range of 2 ° C, and particularly excellent results were obtained at 18 ° C to 21 ° C.

[0086]

[Table 5]

Comparative Example 6 In the invention of the present application, when returning the temperature of the refrigerated topping cloth to a certain temperature before dividing and forming (that is, raising the temperature), how many hours should be kept in a certain temperature zone? A comparative test was conducted to determine the effect of the change in the final product after baking on the topping dough and confectionery bread.

Here, too, Embodiment 1 described above as the present invention is used.
Each of the methods described in (1) to (3) above, the temperature of the refrigerated dough is set at 2 ° C., and the temperature of the refrigerated dough is returned to 15 to 16 ° C. (that is, raised). The change in the return time of the overlaid dough as a final product after firing, volume, appearance, texture, texture,
The effects of tooth cutting, mouthfeel, incense / flavour, melting in the mouth, and the overall taste of confectionery bread on each item were compared. The results of this comparative test are shown in the table below. As can be seen from the table, the topping dough has a return time of 3
Excellent results were obtained in the range of 6 to 6 hours, and particularly excellent results were obtained in the range of 4 to 5 hours.

[0089]

[Table 6]

Comparative Example 7 In the invention of the present application, in addition to the flour, the chemical leavening agent and water, as raw materials for the overlying dough, when kneading using sugars, oils and eggs on the basis of the flour, how much sugar was used A comparative test was conducted on the effect of changes in the amount of saccharides used on the overlaid dough and confectionery bread as the final product after firing.

Here, too, the first embodiment described above as the present invention is used.
Each of the methods described in Nos. 1 to 3 above, the change in the amount (% by weight) of sucrose used as a saccharide in any of the methods indicates that the volume, appearance, touch, texture, The effects of tooth cutting, mouthfeel, incense / flavour, melting in the mouth, and the overall taste of confectionery bread on each item were compared. The results of this comparative test are shown in the table below. As can be seen from the table, the overlaid dough showed excellent results when the amount of sucrose used was in the range of 45 to 55% by weight, and particularly in the range of 48 to 52% by weight.

[0092]

[Table 7]

Comparative Example 8 In the invention of the present application, in addition to the flour, the chemical leavening agent and water as raw materials for the overlaid dough, the fats and oils were kneaded using sugar, fats and eggs and eggs based on the flour. A comparative test was conducted on the effect of a change in the amount of fats and oils to be used on an overlaid dough or a confectionery bread as a final product after baking.

Here, too, the first embodiment described above as the present invention is used.
In each of the methods, the change in the amount (% by weight) of the use of fats and oils is dependent on the volume, appearance, texture, texture, and texture of the overlaid dough as the final product after firing. The effect of each item on mouthfeel, mouthfeel, flavor, melting in the mouth, and overall taste as a confectionery bread was compared. The results of this comparative test are shown in the table below. As can be seen from the table, the overlying dough is excellent in the use amount of fats and oils in the range of 25 to 33% by weight,
Excellent results were shown at 0% by weight.

[0095]

[Table 8]

Comparative Example 9 In the invention of the present application, in addition to the flour, the chemical leavening agent and water as raw materials for the overlying dough, the amount of the egg when kneading using sugars, oils and fats and eggs on the basis of the flour was used. A comparative test was conducted to determine whether the change in the amount of egg used should affect the overlaid dough or confectionery bread as the final product after firing.

Here, too, the first embodiment described above as the present invention is used.
Each of the methods described in Nos. 1 to 3 is taken up, and in any of the methods, the change in the usage amount of the whole egg (liquid egg) as an egg depends on the volume, appearance, texture, and texture of the overlaid dough as the final product after firing. The effect of each of the following items on toothbrush, bite, mouthfeel, flavor and flavor, melting in the mouth, and overall taste as a confectionery bread was examined. The results of this comparative test are shown in the table below. As can be seen from the table, the overlying dough showed excellent results when the amount of whole egg (liquid egg) used was in the range of 15 to 25% by weight, and in particular, 18 to 22% by weight.

[0098]

[Table 9]

[0099]

As described above, according to the confectionery bread manufacturing method of the present invention, the kneaded dough becomes too soft because the raw materials are kneaded and then refrigerated in preparing the overlaid dough. Even if it lacks properties, it can be adjusted to proper properties by cooling. That is, in the process of cooling the dough by refrigeration, the dough can be recovered from mechanical damage to the dough, and the dough can be sufficiently hydrated, and the dough has a high degree of swelling of wheat starch and wheat gluten. The thin and stretchable extensible material can be provided, the holding power of the gas generated by the chemical leavening agent can be strengthened, and the dough can be slowly matured for a long time. Therefore, the volume of the sweet bread is increased, the appearance is softened, the touch is softened, the texture is crisp and light, the crispness is improved, and the mouthfeel is softened, the fragrance is fragrant, the flavor is moistened, The appearance, touch, texture, teeth cutting, mouthfeel, fragrance, flavor, and the like can be improved, for example, by making the mouth smooth and melting well.

In particular, flour flour,
In addition to chemical leavening agent and water, 4 sugars based on flour
5 to 55% by weight, 25 to 33% by weight of fats and oils and 1 egg
Since the content of 8 to 22% by weight is used, the appearance, touch, texture, tooth cutting, mouthfeel, dissolution, and the like of the overlay material can be further improved.

In the method for producing confectionery bread, the refrigeration step is carried out by mixing the kneaded dough at a temperature of 1 to 4 ° C. for 12 to 20 minutes.
Because it is kept cool for a while, it can prevent the surface of the dough from freezing and damaging when the temperature is lower than 0 ° C, and the moisture in the dough will condense on the surface and the low temperature aging and hydration will progress. Can be prevented, and a situation in which gluten is excessively produced due to excessive maturation, which occurs when the temperature is higher than 5 ° C., can be prevented, so that a confectionery bread with higher quality can be manufactured. Furthermore, when the refrigeration time is less than 12 hours, the low-temperature aging is insufficient, and an extensible and thinned gluten cell membrane is not formed, but is formed by the action of a chemical expansion agent. Lacking in the ability to retain the gas, which reduces the swelling of the overlaid dough after sintering and prevents the outer skin from becoming brittle and easily collapsed, and the refrigeration time is 20 hours. When it exceeds, the situation where the dough ripens too much and the gluten comes out too much can be prevented, and a confectionery bread with higher quality can be manufactured.

Furthermore, if the kneaded dough is returned to a dough temperature of 14 to 17 ° C. after the refrigeration step and before splitting and molding, it occurs when the dough temperature is lower than 14 ° C.
Overlaying material is too hard and becomes brittle with no extensibility, resulting in unsuitable properties for the subsequent dividing and forming process, thereby preventing excessive burden on the overlying material in the dividing and forming process. As a result, a higher quality confectionery bread can be manufactured. The dough temperature is 17 ° C
The overdough becomes too soft, resulting in loss of shape-retaining properties, and can prevent inappropriate properties in the subsequent division and molding steps, making it possible to produce even better confectionery bread. it can.

Further, when the kneaded dough is returned to a dough temperature of 14 to 17 ° C. after the refrigeration step and before dividing and molding, the dough is placed at a temperature of about 17 to 22 ° C. for 3 to 6 hours. Can prevent the fabric surface from becoming too soft when the temperature returns too much, leaving the center of the fabric too hard without returning to a sufficient temperature. This makes it possible to produce even better confectionery bread.

Further, when the kneaded dough is divided and formed, the dough is put into an inlet of a hopper and extruded from an outlet of the hopper into a predetermined cross-sectional shape and size.
When cutting to a predetermined thickness with a wire cutter, rotary blade, or other cutting means, mechanical processing in each step of dividing and rounding of the upper cloth, degassing by rolling, and forming required in the process by the conventional method Can be mass-produced mechanically without incurring damage to the dough, and if a wire cutter is used to cut it, there is no need to artificially cover the inner dough with the overlying dough, thus streamlining the process. .

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing a confectionery bread of the present invention.

FIG. 2 is a perspective view showing an example of an apparatus for producing overhang dough used in the method for producing confectionery bread of the present invention.

FIG. 3 is an enlarged perspective view showing a state in which a hopper portion of the apparatus for manufacturing overlaid dough shown in FIG. 2 is tilted by about 90 degrees.

FIG. 4 is a perspective view showing another example of an apparatus for producing an overhanging dough used in the method for producing a confectionery bread of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Apparatus main body 2 Hopper 3 Top conveyor 4 Wire cutting device 5 Dough squeezing device 6 Dough squeezing port 7 Arm 8 Wire 10 Cutting device 11 Hopper 12 Nozzle 13 Rotary blade 14 Rotary table

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Mitsumasa Sakai 3-2-4 Iwamotocho, Chiyoda-ku, Tokyo Yamazaki Baking Co., Ltd. (56) References JP-A-4-121140 (JP, A) JP-A Heisei 4-262732 (JP, A) JP-B 61-43970 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (6)

(57) [Claims] 1. A kneaded raw material mainly comprising flour, a chemical leavening agent and water, and dividing and shaping the kneaded dough to form an overlaid dough, while kneading a raw material mainly comprising flour, yeast and water. Then, fermented, split and molded to prepare an inner dough as a bread dough, and place the above-mentioned dough on the inner dough, or wrap the inner dough with the overlying dough, In a method for producing a confectionery bread to be taken in a roasting furnace and baked, in the preparation of the above-mentioned dough, 1 flour flour is used as flour.
100% by weight, and on the basis of the flour, 45 to 55% by weight of saccharide, 25 to 33% by weight of fats and oils, and 18 to 22% by weight of eggs, and knead the above raw materials. A method for producing a confectionery bread, comprising a refrigeration step of refrigeration by placing the prepared dough at a temperature of 1 to 4 ° C. for 12 to 20 hours. 2. The method according to claim 1, wherein the saccharide is sugar. 3. The method for producing a confectionery bread according to claim 1, wherein the kneaded dough is returned to a dough temperature of 14 to 17 ° C. after the refrigeration step and before dividing and molding. 4. When the kneaded dough is returned to a dough temperature of 14 to 17 ° C. after the refrigeration step and before splitting and molding, the dough is placed at a temperature of 17 to 22 ° C. for 3 to 6 hours. The method for producing a confectionery bread according to claim 3, characterized in that: 5. When dividing and molding the kneaded and refrigerated topping dough, the dough is put into an input port of a hopper,
5. An extruder having a predetermined cross-sectional shape and size from an outlet of the hopper, and then cutting to a predetermined thickness by a wire cutter, a rotary blade or other cutting means. A method for producing the confectionery bread according to the above. 6. The divided and formed overhanging dough is placed on the inner dough, and the overhanging dough is naturally spread in the roasting furnace. 5. The method according to claim 1, wherein the cover is provided.
Or the manufacturing method of the sweet bun of 5.