JP3046799B2 - Baked confectionery, bread, and method for producing baked confectionery, and composition for 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 novel baked confectionery and bread which are baked by a baking means such as an oven, a technique for producing the same, and the like.

[0002]

2. Description of the Related Art Conventionally, baked confectionery such as biscuits and cookies and bread are well known as those that can be baked by a baking means such as an oven.

[0003] Biscuits are English-style baked confections made by mixing sugar, butter, milk and the like with flour. A cookie is a baked confectionery made by mixing powder, milk, eggs, sugar, spices, and the like, and baking them in an appropriate shape on an iron plate.

[0004] Also, unlike the above-mentioned cookies, bread is mainly taken as a staple food, and various kinds of bread, croissants, butter rolls and the like are known. Such bread is basically made by kneading flour as a main raw material with water, fermenting it with yeast, and baking it.

[0005]

Conventionally, medicinal mushrooms have been used as crude drugs in the field of Chinese medicine and the like.
Such mushrooms are used in a method of decoction and drinking, or powder and drinking.

[0006] However, mushrooms have a peculiar smell, and some smells do not suit the taste. In such a case, the odor is noticeable, and it is often difficult to use it for a long time. There is a demand for a method that can be used for a long time without worrying about mushroom odor.

[0007] For those who have difficulty swallowing, solutions, powders,
Capsules cannot be swallowed, and it is necessary to devise ways to make them easy to swallow.

[0008] In addition, in the case of the elderly, it is apt to eat soft and weak teeth, but in recent years the importance of chewing firmly has been reconsidered, and a mode in which the elderly respond appropriately to such elderly people. It is preferable if it is possible.

[0009] In addition, it is more preferable to have both portability, such as easy carrying, and storage stability, such as being hardly rotten.

The present inventor has considered that it is necessary to develop a food which can sufficiently satisfy the above various requirements.

In addition, sesame has recently become known from researches on active oxygen to be particularly effective in suppressing active oxygen among foods. Therefore, the present inventor considered that it is necessary to develop a food that can satisfy the above various requirements by using such sesame.

Further, the present inventor has considered that a preferred form of such a food is a form of baked confectionery such as a cookie as a form that can be casually and easily eaten by hand at any time.

On the other hand, the above-mentioned baked confectionery has a merit that it must be taken as a snack or the like while having the advantage of being easily eaten. Therefore, the present inventor has considered that it is necessary to separately prepare a food form that can be eaten as a staple food in a regular meal such as breakfast, lunch, and dinner.

[0014] In particular, by constituting the staple food, it is possible to secure a certain amount of intake as compared with the case of eating as a snack, and since it is a staple food, it is consumed daily. If it can be made into a high-quality, high-protein food form, it can be used as an effective nutritional supplement.

The present inventor can mix various foods such as mushrooms, and is excellent in terms of the above-mentioned preservability and portability, and is well-known on a daily basis. Thought bread was preferred.

An object of the present invention is a baked confection using mushrooms,
The object is to make it easy to swallow even those who have difficulty swallowing without worrying about the mushroom odor, have a certain degree of chewing response, have excellent portability and preservability, and allow long-term continuous use.

Another object of the present invention is to make bread using mushrooms excellent in portability and preservability without concern for mushroom odor and can be used for a long term as a nutritional supplement on a daily basis. It is in.

[0018]

SUMMARY OF THE INVENTION The present invention relates to a baked confectionery baked in a baking means such as an oven, comprising a whole roasted sesame, mushroom, flour, egg, butter and a sweetener. The dough is baked by the baking means.

In the baked confectionery having the above-described structure, egg white may be used as an egg when making dough by mixing whole roasted sesame, mushroom, flour, egg, butter, and sweetener.

[0020] The sesame is arranged on the surface side of the baked confectionery.

Agaricus mushrooms having a medicinal effect may be used as the mushrooms.

Further, the method for producing a baked confectionery of the present invention comprises mixing all the roasted sesame seeds, agaricus mushrooms, flour, eggs, butter, and a sweetener except for the sesame seeds,
Thereafter, the sesame is mixed, and the resulting dough is baked for a certain period of time by a baking means such as an oven. Thereafter, baking is interrupted to release moisture generated from the dough, and then baking is performed.

In the above-mentioned method for producing baked confectionery, it is preferable to bake at a temperature in the range of 165 to 175 ° C. for a predetermined time.

The present invention relates to a bread baked by a baking means such as an oven, which comprises at least roasted sesame seeds, silk powder, agaricus mushrooms, flour, yeast, salt and water. Then, after mixing all the ingredients other than the sesame, the dough obtained by mixing the sesame is baked by a baking means.

[0025] The present invention is a dough composition obtained by mixing the bread ingredients used for the bread having the above constitution from the beginning, comprising whole roasted sesame, silk powder, agaricus mushroom, flour, It is characterized in that a predetermined amount of the salt is previously mixed with the salt.

Since the baked confectionery of the present invention contains sesame as well as mushrooms, even those who do not agree with the taste of mushrooms can eat them without worrying about the mushroom odor due to the scent of sesame.

When mixing various raw materials, the baked confectionery of the present invention, which is baked by a baking means such as an oven, by using eggs in a state close to meringue, has an unusually moderately crisp texture. It has a certain texture, is crushed to an appropriate size by chewing, and can be eaten even by those who have difficulty swallowing. In order to use the egg in a meringue state, for example, the egg white may be stirred with a whisk.

The above-mentioned texture is different from conventional biscuits and also different from conventional cookies, and resembles the texture between biscuits and cookies if it is dared to be compared.

It is necessary to use egg white only in a state close to meringue, that is, in a meringue-like state. If egg white is used as meringue, it does not become the baked confectionery of the present invention having the characteristic texture described above. .

Further, the baked confectionery of the present invention has a confectionery structure in which sesame is arranged on the surface side of the baked confectionery. By daring to the confectionery structure in which sesame is disposed near the surface of the baked confectionery, when eating the baked confectionery, the sesame is bitten with teeth first, thereby spreading the scent of sesame first. In addition, it can be eaten without worrying about the mushroom odor generated while chewing.

Therefore, if sesame is deeply kneaded into the dough, such an effect cannot be sufficiently obtained. There may be sesame deeply kneaded inside, but there must be enough sesame near the surface of the baked confectionery to eat without worrying about the smell of mushrooms.

The confectionery structure in which sesame is disposed near the surface is different from foods such as confectionery and the like, which are made by applying a thin layer on the surface, for example, and scattering sesame on the surface. This is a confectionery structure in which sesame is mixed with dough as a confectionery dough and arranged on the surface side of the baked confectionery.

At the time of mixing such sesame, the present inventor has made the above-mentioned characteristic configuration possible by mixing raw materials other than sesame in advance and finally mixing sesame lightly.

Further, in the present invention, sesame is premixed in the above manner before baking, so that it is not necessary to take extra time after baking as compared with the above-mentioned conventional method such as sprinkling sesame on the surface. For mass production, production efficiency is good.

Further, since sesame is mixed so as to be disposed on the surface side of the dough, the sesame is roasted when the dough is baked, and a fragrant aroma peculiar to sesame is obtained.

As the mushrooms to be used, basically any mushrooms can be used as long as they are edible mushrooms, but from the viewpoint of consideration of health, in particular, from the viewpoint of consideration for health, Sarnoshikokake mushroom, My mushroom, Agaricus It is preferable to use medicinal mushrooms such as mushrooms, Japanese pine mushrooms, Kawarihara mushrooms, shiitake mushrooms, and mushrooms.

In particular, agaricus mushrooms have considerable resistance to drinking due to their peculiar smell, such as decoction, but the baked confectionery of the present invention having the above-mentioned structure eats without resistance due to the scent of sesame. be able to.

The baked confectionery of the present invention can be prepared by baking the dough in which the raw materials are mixed by a baking means such as an oven, and upon mixing, lightly mix a sweetener such as egg white and sugar to form a meringue. Stir until completely. In this specification, a meringue shape refers to a state close to a meringue, and is a state different from a meringue to the last.

Pour mushrooms and flour into this meringue-shaped egg white, stir well, add melted butter and mix. Just bake.

Further, from the viewpoint of preventing sesame from sinking into the dough, it is preferable that after mixing the sesame to make the dough, the time until the start of baking is not unnecessarily increased.

For example, 1.6 parts by weight of egg white and granulated sugar
3. Mix with 3 parts by weight and stir until it becomes a meringue.
Add 0.2 parts by weight of flour and 0.2 parts by weight of flour, stir, add 0.8 parts by weight of butter and mix.
Mix dough by weight to make dough. When mixing the above raw materials, no water is used.

When baking, it is preferable to bake a plurality of times. After baking at a predetermined temperature for a certain period of time, baking may be interrupted once, for example, by opening an oven door, and then baking may be performed again at a predetermined temperature.

The baked confectionery of the present invention does not become the baked confectionery of the present invention even if it is baked for a predetermined time at a stretch, and the baked confectionery differs from the baked confectionery of the present invention in the point of the crispy texture.

The baking temperature is preferably in the range of 165 to 175 ° C. If the temperature is lower than 165 ° C, the baking will be insufficient.
If it exceeds 175 ° C, it will be overcooked, and 165 to 175 ° C
The baked confectionery is baked in a different state.

For example, 1.6 parts by weight of egg white, granulated sugar
3. Mix with 3 parts by weight and stir until it becomes a meringue.
Add 0.2 parts by weight of flour and 0.2 parts by weight of flour, stir, add 0.8 parts by weight of butter and mix. Add 3 parts by weight of sesame and mix lightly to make a dough of 170 ° C.
It was found that it was better to heat the mixture for 11 minutes, temporarily suspend the baking, and further bake for about 3 minutes.

As a firing means, a conventional oven,
That is, a home oven or a commercial oven may be used, or a microwave oven having an oven function may be used.

Further, a furnace using charcoal or firewood may be used as the firing means. In short, as long as the baked confectionery of the present invention can be baked, any means can be adopted as the baking means.

On the other hand, in the bread of the present invention,
As for the mushrooms, the same mushrooms as used in the above baked confectionery may be used. In particular, sesame is preferably arranged on the surface of the bread so that it can be eaten without concern for the mushroom smell of mushrooms mixed with bread as in the case of the baked confectionery.

In particular, if silk powder is mixed, it can be constituted as a high-quality, high-protein nutritional supplement.

As the flour, for example, strong flour may be used. In addition to the strong flour, for example, a mixture of soft flour at an appropriate ratio may be used.

As the yeast, for example, dry yeast may be used. The handling is troublesome, but you can use raw yeast.

As the salt, a commercially available salt mainly containing NaCl may be used. Other natural salts containing a lot of minerals may be used.

The egg is an optional ingredient, for example, it is not added to bread or French bread, but it is added to a kind such as butter roll. Butter is also an optional ingredient, for example French bread does not add butter, but bread does.

Other sweeteners and milk components are also optional components, and it does not matter even if they are not added at all. When they are added, for example, a sweetener such as sugar used in the above baked confectionery may be used. In addition, skim milk powder or milk may be used as the milk component.

Further, if a composition for bread dough is prepared in which sesame, silk powder, mushrooms, flour, salt and the like are mixed in advance in a predetermined amount, it is not necessary to arrange and weigh the necessary materials each time, and it is possible to save time and effort. You can easily make bread.

[0056]

(Embodiment 1) The baked confectionery of the present embodiment uses at least one of sesame and mushrooms and sweeteners such as flour, egg white, butter, and sugar as raw materials.

As sesame, either black sesame or white sesame may be used, but roasted sesame is used in any case. When sesame is used in the form of ground sesame, the fragrance is easily escaped in the production stage, and it becomes difficult to appropriately distribute sesame on the surface side of the baked confectionery after baking.

The temperature for roasting sesame may be, for example, about 60 ° C. by roasting with far infrared rays. It is known that selecting such a temperature helps to increase the active oxygen suppression effect of sesame.

As the mushrooms, Sarnoshikokatake mushrooms, my mushrooms,
Medicinal mushrooms such as Agaricus mushrooms, Himematsu mushrooms, Kawarihara mushrooms, Shiitake mushrooms, and mushrooms may be used. Even patients who have a strong mushroom odor and cannot take it as a traditional Chinese medicine can be fed for a long time without worrying about the mushroom odor.

[0060] As for flour, soft flour conventionally used for confectionery may be used.

As for the albumen, egg white of a chicken egg may be used. However, the egg white to be used does not need to be limited to chicken eggs at all, and any egg white of poultry conventionally used for food may be used.

With respect to butter, it is preferable to use natural butter which has been conventionally used for confectionery, particularly, salt-free butter in consideration of health and the like. However, salted butter to which salt was added, and even artificial butter (margarine),
The baked confectionery of the present invention may be used within a range in which the characteristic configuration can be obtained.

As the sweetener, sugar can be used. The sugar can be either cane sugar made from sugar cane or sugar beet made from sugar beet. In terms of taste and the like, it is more preferable to use granulated sugar. In addition, artificial sweeteners with a small amount of calories derived from amino acids that have been widely used in recent years may be used. Synthetic sweeteners can also be used if they are harmless when consumed.

In the above description, at least one of sesame and mushroom and a sweetener such as flour, egg white, butter, and sugar have been described as raw materials. However, if necessary for taste or the like, raw materials for reinforcing calcium, Raw materials for reinforcing iron, raw materials for reinforcing minerals, and salts such as natural salts may be mixed as long as the substantial identity of the baked confectionery of the present invention is not lost. However, when mixing the ingredients to make the dough, no water is used.

Next, a method for producing the baked confectionery of the present invention using the above various raw materials will be described.

First, 3.3 parts by weight of a sweetener such as sugar is added to 1.6 parts by weight of the above-structured egg white and mixed. Stir until the egg white becomes meringue-like. When stirring, the egg white is only stirred until it is close to a meringue, and must not be stirred until it becomes a meringue.

When the above-mentioned 3.3 parts by weight is too sweet in relation to the sugar content of the sweetener to be used, the amount of the sweetener may be appropriately reduced, and when the sweetness is low. May be used more.

The stirring may be carried out by hand using a whisk or by using a hand mixer. There is no particular limitation on the stirring means, but a stirring means capable of adjusting the stirring so as not to cause meringue due to excessive stirring may be used.

Thereafter, 1 part by weight of the mushroom prepared in advance and 0.2 part by weight of flour are weighed, added to meringue-shaped egg white, mixed well, and 0.8 part by weight of butter is added and mixed. The butter is preferably used as melted butter. The butter to be used may be basically mixed as it is, but it is more preferable to dissolve the butter in hot water or the like.

The use of melted butter facilitates uniform mixing of butter. Excessive kneading can be prevented as compared with a case where butter is mixed in a solid state, for example, because it is easily mixed uniformly.

Thereafter, a predetermined amount of sesame is lightly mixed to prepare a dough, and the dough is formed into a predetermined shape in size and thickness.
For example, an appropriate amount is weighed with a cooking scale or the like, divided into small pieces, placed in a mold, lightly pressed to a desired thickness, so that the shape after baking is somewhat uniform and the weight is substantially uniform after baking. Bake at a temperature in the range of 165-175 ° C.
A more preferred baking temperature is 170 ° C.

The individual molding in the above-described manner makes it possible to reduce the number of moldings in comparison with the case of using a stretching rod or the like for cutting.
The weight after baking can be made substantially constant. At the same time, it is not necessary to compress the dough more than necessary, and it is possible to obtain a characteristic crispness of the present invention while leaving an appropriate gap in the dough.

The dough formed into a predetermined shape in the above-described manner is placed in an oven and heated for 11 minutes. After that, the heat treatment was temporarily interrupted by opening the oven door, and then another 17 hours.
Heat at 0 ° C. for about 3 minutes to complete baking.

In the baked confectionery of the present invention thus baked, sesame is arranged on the surface side, and when put into the mouth and chewed, the sesame arranged on the surface side becomes inside. It is easy to chew relatively before the mushrooms mixed in,
The fragrant aroma of sesame spreads ahead of the mushroom smell in the mouth, so that you can eat it without worrying about the smell of mushrooms mixed inside the baked confectionery.

Hereinafter, examples of the baked confectionery described in the above embodiment and the method for producing the baked confectionery will be described.

(Example 1) 1.6 parts by weight of egg white and 3.3 parts by weight of granulated sugar as a sweetener are mixed and stirred until a meringue is formed as described above.

1 part by weight of the mushroom powder described above and 0.2 part by weight of flour are added and stirred. Add 0.8 part by weight of melted butter and stir. In addition, the melted butter may be prepared in the same manner as in a conventional manner such that the butter is immersed in hot water.

Thereafter, 3 parts by weight of sesame is added and mixed. When mixing, it is important to stir lightly without stirring so strongly that sesame is mixed inside.

The dough thus obtained is weighed in an appropriate amount as described above, divided, molded, and heated in an oven at a temperature of 170 ° C. for 11 minutes. The 11 minutes is a time measured from the time when the temperature in the oven reaches 170 ° C. 1
After 1 minute, open the oven door. In the manufacture of the baked confectionery of the present invention, it is important to open the oven door once.

Thereafter, the door may be closed, heated for about 3 minutes and baked. Since the shape and weight of the baked confectionery after baking are substantially uniform, nutritional management such as calorific value calculation and protein calculation is easy when edible under dietary management, for example.

Incidentally, per piece, 1.6 g of egg white, 3.3 g of granulated sugar, 1 g of mushroom powder, 0.2 g of flour, melted butter
By setting the weight at 0.8 g and sesame at 3 g, for example, it becomes an affordable baked confection that is easy to eat even during snacking.

Regarding the point that it is preferable to temporarily open the oven door during the baking to interrupt the baking, the present inventor has proposed that the moisture generated from the dough be once released from the inside of the oven by opening the oven door. It is speculated that this may give the baked confectionery of the present invention a unique texture.

(Example 2) In this example, 1.6 parts by weight of an egg and 3.3 parts by weight of sugar as a sweetener are mixed and stirred until a meringue shape is obtained.

Thereafter, in exactly the same manner as in Example 1, 1 part by weight of mushroom powder, 0.2 part by weight of flour, and 0.2 part of melted butter.
Mix 8 parts by weight and lightly mix 3 parts by weight of roasted sesame to make a dough. This dough was weighed in an appropriate amount in the above-mentioned manner, divided into small portions, formed into an appropriate shape, baked twice in an oven, and baked to obtain the baked confectionery of the present invention.

Example 3 In this example, 1.6 parts by weight of egg white and 3.3 parts by weight of sugar beet extract as a sweetener were mixed.
Stir in the same manner as in Example 1 until a meringue is formed.

Thereafter, in exactly the same manner as in Example 1, 1 part by weight of mushroom powder, 0.2 part by weight of flour, and 0.2 part of melted butter.
Mix 8 parts by weight and lightly mix 3 parts by weight of roasted sesame to make a dough. This dough was weighed in an appropriate amount in the above-mentioned manner, divided into small portions, formed into an appropriate shape, baked twice in an oven, and baked to obtain the baked confectionery of the present invention.

(Example 4) In this example, 1.6 parts by weight of egg white and 3.3 parts by weight of sugar as a sweetener are mixed, and the mixture is stirred in the same manner as in Example 1 until a meringue is formed.

Thereafter, in exactly the same manner as in Example 1, 1 part by weight of mushroom powder, 0.2 part by weight of flour, and 0.2 part of melted butter.
Mix 8 parts by weight and lightly mix 3 parts by weight of roasted sesame to make a dough. This dough was weighed in an appropriate amount in the above-mentioned manner, divided into small portions, formed into an appropriate shape, baked twice in an oven, and baked to obtain the baked confectionery of the present invention.

(Embodiment 5) In this embodiment, the first embodiment will be described.
Similarly, 1.6 parts by weight of egg white and 3.3 parts by weight of granulated sugar as a sweetener are mixed and stirred until the mixture becomes meringue-like as described above.

[0090] 1 part by weight of mushrooms and 0.2 part by weight of flour are added and stirred. The mushrooms are not in the form of powder, but may be used in the form of a coarse powder having a size that allows the mushroom pieces to be visually recognized to some extent.

Thereafter, in exactly the same manner as in Example 1, 0.8 part by weight of the melted butter was mixed, and then roasted sesame seeds 3
Mix dough by weight to make dough. This dough was weighed in an appropriate amount in the above-mentioned manner, divided into small portions, formed into an appropriate shape, baked twice in an oven, and baked to obtain the baked confectionery of the present invention.

Example 6 In this example, sesame was removed from the raw material composition of Example 1. That is, 1.6 parts by weight of egg white and 3.3 parts by weight of granulated sugar as a sweetener are mixed and stirred until a meringue is formed as described in the above procedure.

1 part by weight of mushroom powder and 0.2 part by weight of flour are added and stirred. Add 0.8 parts by weight of melted butter and stir further. The melted butter may be made in a conventional manner by immersing butter in hot water.

[0094] The thus obtained dough is obtained as described above.
An appropriate amount is weighed, divided and formed into an appropriate shape, and then put into an oven and heated at a temperature of 170 ° C. for 11 minutes. After 11 minutes, open the oven door once, interrupt the baking, then close the door and heat for about 3 minutes to bake,
The baked confectionery of the present invention can be made.

(Embodiment 7) In this embodiment, the third embodiment will be described.
Sesame was excluded from the composition of the raw material. That is, 1.6 parts by weight of egg white and 3.3 parts by weight of sugar beet extract as a sweetener are mixed,
Stir in the same manner as in Example 1 until a meringue is formed.

1 part by weight of mushroom powder and 0.2 part by weight of flour are added and stirred. Add 0.8 parts by weight of melted butter and stir further.

[0097] The thus obtained dough is
An appropriate amount is weighed, divided and formed into an appropriate shape, and then put into an oven and heated at a temperature of 170 ° C. for 11 minutes. After 11 minutes, open the oven door once, interrupt the baking, then close the door and heat for about 3 minutes to bake,
The baked confectionery of the present invention can be made.

In this configuration, since sesame is not used, there is no fragrant scent due to sesame. However, when mushrooms having a relatively small mushroom odor, such as my mushrooms, are used, this embodiment is referred to. be able to.

(Embodiment 8) In this embodiment, the first embodiment will be described.
The mushrooms were removed from the raw material composition of. That is, 1.6 parts by weight of egg white and 3.3 parts by weight of granulated sugar as a sweetener are mixed and stirred until a meringue shape is obtained. 0.2 parts by weight of flour is added to this and stirred.

Then, add 0.8 parts by weight of the melted butter, further stir, mix 3 parts by weight of roasted sesame to make a dough, weigh it in an appropriate amount, divide it into small pieces, form into a suitable shape, and form an oven. And baked twice to produce the baked confectionery of the present invention.

At the time of baking, at a temperature of 170 ° C.
Heat in oven for 11 minutes. Then, once the oven door is opened to stop baking, and then the door is closed and heated for about 3 minutes to bake, the baked confectionery of the present invention can be made.

(Embodiment 2) In this embodiment, at least one of sesame, silk powder, and mushroom
Bread having a material composition different from the conventional one obtained by baking a dough having flour, yeast, salt, and water using a baking means such as an oven similar to that used in the first embodiment will be described. .

The baking means for baking the bread is not only the conventional oven used in the first embodiment but also a series of bread manufacturing processes such as a raw material mixing process, a fermentation process and a baking process. It is also possible to use a compact baking device or the like so that the baking operation can be performed easily.

As the sesame used in this embodiment, whole roasted sesame may be used as in the first embodiment.
When using sesame, it is important to knead the bread ingredients other than sesame and then lightly sprinkle the sesame so that the sesame is disposed on the surface side of the bread.

[0105] Unlike the baked confectionery, bread has a certain volume, so that sesame is mixed in the inside and sesame is arranged on the surface side in the same manner as described above. Easy to eat without worrying about odor. Commercially available silk powder may be used.

As for mixing sesame inside, dough may be made by kneading bread ingredients other than sesame and sesame from the beginning, or a dough without sesame may be made in advance, and this dough may be spread thinly. The sesame may be wrapped in a roll with the sesame inside.

In particular, if the dough is rolled in the above manner, both sides of the dough wound in a roll form are covered with sesame layers, so that the user can eat the mushroom odor mixed in the dough without concern.

As flour, strong flour conventionally used in bread making may be used, and strong flour and soft flour may be appropriately mixed and used according to the type of bread. Also,
It is also possible to use flour manufactured exclusively for a specific kind of bread, such as flour exclusively for French bread.

As yeast to be used for fermenting bread dough, commercially available dry yeast is simple and easy to use, but raw yeast may be used.

As the salt, a commercially available salt mainly containing NaCl may be used. However, if necessary, a salt mainly composed of KCl may be used.
Further, a natural salt such as a rock salt rich in minerals may be used.

Further, regarding the amount of salt to be added, especially for the purpose of ingestion of those who are subject to salt restriction such as blood pressure and kidney, so-called unsalted bread with reduced salt content is used. It may be configured.

As the water, water that can be used for drinking may be used, but natural water in which minerals are abundantly dissolved may be used.

Eggs can be used as an optional ingredient, but when used, chicken eggs and the like may be used in the same manner as used in the above-mentioned baked confectionery. However, when used for bread, unlike the above baked goods, use whole eggs,
There is no need to make the egg whites meringue.

The butter can be used as an optional ingredient, but when it is used, butter which has been conventionally used for the production of bread dough may be used, and natural butter or artificial butter (margarine) may be used. Can be.

A sweetener can also be used as an optional ingredient. When used, a sweetener similar to that described in the first embodiment may be used. Generally, sugar may be used.

Milk can also be used as an optional ingredient, but skim milk powder, milk, and other conventionally drinkable milk, such as goat milk, may be used as the milk component. It may be appropriately selected depending on the purpose of use.

Using the above-mentioned various raw materials, bread dough and bread dough such as croissant, French bread and butter roll are prepared, fermented at an appropriate temperature, then laid down as required, and further laid at a predetermined temperature. Just bake in the oven.

Basically, the powdered raw materials are first mixed, then a liquid such as water is added and kneaded, followed by fermentation at a predetermined temperature. The fermentation conditions vary depending on the yeast used, but the fermentation may be carried out at a temperature of about 30 ° C. on average for about 30 to 90 minutes, once or a plurality of times, with degassing inserted between them.

After that, it is possible to lay it down appropriately, put it in a mold such as bread, or shape it into an appropriate shape such as butter roll, and bake it at an average temperature of about 220 ° C. for a predetermined time.

Since the bread of the present invention baked in this manner contains at least one of sesame, mushroom, and silk powder, it has various health-promoting effects, etc., depending on the ingredients contained therein. The effect is obtained unknowingly from bread eaten as a staple food.

In particular, if silk powder is contained, high-quality high-protein intake can be obtained, and if both sesame and mushrooms are contained, the fragrance of sesame and the medicinal efficacies without minding the mushroom odor. Certain mushrooms can be taken with staple bread. In particular, in the case of mushrooms having a peculiar smell, such as agaricus mushrooms, it is important to put them together with sesame.

When the mushroom smell is not so strong, it is not necessary to add sesame. This is different from baked confectionery, etc., in this embodiment, since bread is configured so that it can be eaten as a staple food, so it is often eaten with side dishes such as other side dishes, so that it can be eaten without minding the mushroom smell more That's why.

[0123] In particular, by making bread into a food form having various types of product forms,
Various kinds of bread can be changed, and long-term continuous use can be performed without getting tired.

Eggs, sweeteners, butter, milk and the like may be mixed as needed, and the bread as the staple food can be given various varieties of taste. It is possible to do.

Hereinafter, various kinds of bread using the above materials will be described with reference to examples.

In each of the following embodiments, the weight of the material is indicated by a specific weighing unit g. However, the weighing unit does not need to be limited to g, and the weight ratio of the material is adjusted to the following embodiment. Thus, the bread of the present invention can be prepared.

Also, in order to easily prepare bread having the above-mentioned structure, bread dough in which at least any one of sesame, silk powder, and mushroom, flour, and salt are mixed from the beginning, for example, in the following weight ratios: A composition for use may be prepared.

The composition for bread dough may be premixed with optional components such as sugar, skim milk powder, vegetable fats and oils according to the type of bread.

(Embodiment 9) In this embodiment, bread will be described. 280 g of flour, 22 g of butter, 4 tablespoons of sugar, 1 tablespoon of skim milk powder, 1 teaspoon of salt, 200 water
A loaf of bread was prepared using the ingredients of 1 ml of dry yeast, 1 teaspoon of dry yeast, and 12 to 3 g of mushroom powder.

[0130] The "tablespoon" and "tsp" mean the tablespoon and tsp of a normally used light-weight spoon for cooking. It is more convenient to use a lightweight spoon because a small amount of weighing with a cooking scale is troublesome and has a large error. In this specification, the amount of raw material components is indicated by an expression generally used in cooking. Was.

First, 280 g of strong powder, 4 tablespoons of sugar as a sweetener, 1 tablespoon of skim milk powder, 1 teaspoon of salt, 1 teaspoon of dry yeast, and 12 to 3 g of mushroom powder are mixed. When mixing, use a ball or the like for a small amount.

[0132] On a table, only the powder raw materials are uniformly mixed in advance, the mixed powders are collectively formed into a dent at the center thereof, and water is poured into the dent to collectively knead the mixture for about 5 minutes.

The dough kneaded in this manner is spread lightly, and butter returned to normal temperature is applied thereto. The dough is collected so as to wrap the butter, and the gluten is pulled out by hitting the dough on a table. Knead in this way for about 15 minutes, take a part of the dough and stretch it to a certain extent, put the dough together in a bowl, wrap it, and wrap it at 30-32 ° C.
And ferment for about 1 hour.

After that, the dough is taken out of the ball, degassed, rounded, put again in the ball and wrapped,
Ferment at 30-32 ° C for 40-50 minutes. Thereafter, the dough is divided into two pieces, lightly collected, and allowed to rest for 30 minutes.

[0135] Then, put in a bread pan, cover, and
Ferment at 0 to 32 ° C. for 40 to 50 minutes, and fill 8
When the size becomes about a certain size, baking in an oven at 220 ° C. for 45 to 50 minutes can produce bread with mushrooms.

[0136] Such bread is a slightly sweet, non-moist, moist textured bread. In particular, when agaricus mushroom powder is used as the mushroom powder, the larger the amount, the more baked color becomes like black bread. It has a finish with The moist feeling was maintained for about 3 days in a storage state in a normal bread packaging bag.

(Embodiment 10) In this embodiment, strong powder 28
The dough was prepared in the same manner as in Example 1 using 0 g, butter 11 g, silk powder 12 g, 1 tablespoon of skim milk powder, 1 teaspoon of salt, 200 ml of water, 1 teaspoon of dry yeast, and 6 g of mushroom powder as materials.

The dough was baked in the same manner as in Example 9 to prepare bread containing mushrooms. In terms of texture, it is finished in a moist dough like a grill,
In addition, it was baked into a dough with strong salty taste without sugar.

(Embodiment 11) In this embodiment, the strong powder 28
0 g, butter 11 g, sugar 1 tablespoon, skim milk powder 1 tablespoon, salt 1 teaspoon, water 200 ml, dry yeast 1 teaspoon, silk powder 7 g, and dough in the same manner as in Example 9 above. I baked it to make bread.

As a comparative example, 280 g of strong powder, butter 1
Using 1 g, 2 tablespoons of sugar, 1 tablespoon of skim milk powder, 1 tablespoon of salt, 200 ml of water and 1 teaspoon of dry yeast as materials, a dough was made in the same manner as in Example 9 above, and ordinary bread was baked.

The bread of the present example had a slightly coarser texture and a softer portion, compared to the bread of the above comparative example, because the outer side was firmer and the inner side was moist and finely baked.

(Embodiment 12) In this embodiment, the strong powder 28
0 g, butter 11 g, sugar 1 tablespoon, skim milk powder 1 tablespoon, salt 1 teaspoon, water 200 ml, dry yeast 1 teaspoon, silk powder 7 g, mushroom powder 3 g, sesame 50 g
Was made into a dough, and baked bread was prepared in the same manner as in Example 9.

Raw materials other than sesame were mixed in the same manner as in Example 9 and then fermented to prepare dough. Then, sesame was sprinkled on the dough surface and mixed gently so that the sesame could be distributed on the dough surface side, and baked in a bread mold.

The bread baked in this way is
Sesame is included with the mushroom powder, so you can eat it without worrying about the smell of mushrooms due to the fragrant aroma of sesame. Even if it is difficult to eat mushrooms such as agaricus mushrooms because they have a peculiar mushroom odor as they are, they can be easily eaten by putting them in bread with sesame as in this embodiment.

[0145] Further, since this sesame is added in whole grains, a moderate light chewyness is given when eating the bread, so that the elderly with weak teeth can have a suitable chewing response.

Since silk powder and mushroom powder are added, the inside is fine and moist, and it is easy to eat even for the elderly, and the outside can be baked firmly to give a moderately chewy bread. .

(Example 13) [0147] In this example, a croissant prepared by baking dough having the material composition shown in Table 1, molding the dough and baking the dough will be described.

[0148]

[Table 1]

Based on any of the compositions shown in Table 1 above, strong powder, soft powder, salt, sugar, skim milk powder, silk powder, mushroom powder, and dry yeast are mixed together.
Gently mix the mixture into small hills, make a hollow in the center, put the egg and the mixture into it, mix it until it is no longer powdery, then add butter and mix well.

The dough thus produced is kneaded for 3 to 5 minutes, put in a bowl coated with salad oil, and fermented at 28 ° C. for 1 hour.

When the dough swells about twice, it is spread into a substantially rectangular shape using a floured stick on a stool, and the stretched dough is wrapped in a wrap.
Put in a freezer at ℃ for 1 hour and lie down.

Then, the laid dough is stretched again on a ladder to such an extent that it can be wrapped with a folding butter formed in a square of 1 cm square in advance, and the folding butter is put on the stretched dough. Wrap. When wrapping, firmly hold the seam and hold it with a stick.

After that, the dough wrapped with the folding butter in the above-described manner is stretched into a substantially rectangular shape having a thickness of about 5 mm, and this is folded in three. For tri-fold, for example,
Using one-third of the length in the longitudinal direction from both ends along the longitudinal direction of the substantially rectangular shape, using one-third of the length as a guide for folding, one end is folded inward, and the other end is folded over so as to be tripled. It may be folded so as to overlap.

The folded end is firmly pressed down with a stick, and the tri-folded cloth thus obtained is wrapped in a wrap and laid at -10 ° C. for 30 to 40 minutes.

[0155] The above-described series of operations until the three folds and the laying down are repeated twice, and the resulting fabric is divided into two pieces.
Each is about 3mm thick, 18cm long, 40cm wide
Extend. Cut this dough further into isosceles triangles, make a cut of about 1cm in the center of the part corresponding to the base side, wrap the cut part with the base side up and to the left and right, form it into a moon shape I do.

This was placed on an iron plate or the like and placed at 30 ° C. for 40 to 5
Let it ferment for 0 minutes, then apply the beaten egg and place in the oven for 2 minutes.
What is necessary is just to bake at 10-220 degreeC for 13 to 15 minutes.

In the croissant of this example, as shown in the component composition of Table 1, when the silk powder was added,
Compared to a croissant without silk powder, the outside had a moderate chewing response, so the inside was baked to a fine and moist texture, making it possible to produce an unprecedented high protein croissant.

In addition, since it contains medicinal mushrooms, it can be eaten as a health food. In particular, for those having a peculiar mushroom odor such as agaricus mushroom, if sesame is mixed in the same manner as in the above-mentioned bread, it can be eaten without minding the mushroom odor.

When sesame is used, sesame is kneaded into the bread dough from the beginning, or the dough is cut into an isosceles triangle, and sesame is applied to the surface to form a sesame layer. Alternatively, the sesame may be formed in a roll shape so as to be wound inside.

Alternatively, sesame is sprinkled on the surface side in the same manner as when bread crumbs are put on the front side after molding,
You can also bake it.

In the croissant, since the thin dough is formed in layers, sesame is easily distributed on the surface side of the thin layer even when kneaded with sesame. You can eat it without worrying about the mushroom smell.

(Example 14) In this example, a dough having the material composition shown in Table 2 was prepared, and molded and baked, a French bread will be described.

[0163]

[Table 2]

A special powder, salt, silk powder, and mushroom powder previously weighed based on any of the compositions shown in Table 2 are mixed. Gently combine the mixture into small hills, make a depression in the center, pour water into it, and mix it quickly until there is no dust. After that, wrap it in a bowl coated with salad oil and rest for 15 minutes at room temperature.

Separately, preliminary fermentation of yeast is performed. 5
Put 42 ° C hot water, dry yeast and granulated sugar in a bowl immersed in a hot water bath at about 0 ° C.
Ferment for a minute.

Spread out the rested dough, add malt and lemon juice together. Then, the yeast preliminarily fermented as described above is added and folded, and the dough is partially pulled and kneaded well until it is slightly stretched and cut off.

[0167] Thereafter, the salad oil is put into a ball coated on the inside, wrapped and rested at 30 ° C for 50 to 60 minutes. Form the rested dough, and at 30 ° C, 50-60
Finish fermentation for 3 minutes and bake in a steam oven at 220 ° C for 35-40 minutes with three lines inserted with a knife.

In the French bread of this example, as shown in the component composition of Table 2, when silk powder was added,
Compared to French bread without silk powder, the outside has a moderate chewing response, so the inside is baked to a fine and moist texture, making it possible to make unprecedented high protein French bread Was.

[0169] Also, since it contains medicinal mushrooms, it can be eaten as a health food. In particular, for those having a peculiar mushroom odor such as agaricus mushroom, if sesame is mixed in the same manner as in the above-mentioned bread, it can be eaten without minding the mushroom odor.

[0170] When sesame is to be added, materials other than sesame are mixed first to make dough, and just before fermentation, sesame may be sprinkled on the surface side and gently mixed.

(Example 15) In this example, a dough having the material composition shown in Table 3 was prepared, and then formed and baked, a butter roll will be described.

[0172]

[Table 3]

[0173] A mixture of the flour and dry yeast previously weighed based on any of the compositions shown in Table 3 above was used to form a depression in the center, into which salt, sugar, milk, water, and eggs were placed.
Mix little by little while breaking the bank around the depression. In addition,
When using milk instead of skim milk powder in the table as milk, so that the total amount of milk and water is 150ml,
Use 1/3 of the milk during the mixing, mix it roughly, add the remaining milk in two or three portions, mix until no more powdery, and combine into one.

The dough thus formed is kneaded until it becomes smooth by applying pressure to the palm and pressing the dough from the near side. Put the butter on the smoothed dough,
Rub it little by little to blend the dough and butter.

Then, the dough is beaten and kneaded well. Knead well until the surface becomes smooth and stretches like a thin film without breaking when the fabric is pulled.

[0176] Salad oil is applied to the inside of the bowl, and the dough which has been rounded so that the surface becomes smooth is put in the bowl, and wrapped, and fermented at 28 ° C for 1 hour and 30 minutes. The fermented dough is divided into two equal portions, divided into 40 g portions, rounded, placed on a bat, wrapped, and rested for 15 minutes. After that, the dough is turned upside down and rolled with a palm or the like to form a conical shape, then wrapped and rested at room temperature for 10 minutes.

[0177] The rested conical dough is stretched long and thin with a stick, and rolled from a wide width to a narrow width. The thus formed product is placed on an iron plate and fermented at 38 ° C. for 1 hour. After fermentation, apply the melted egg to the surface of the dough, 21
Bake in oven at 0 ° C. for 10 minutes.

When sesame is used, sesame is sprinkled on the surface of the dough at the stage where the dough is kneaded into the dough from the beginning, or when the above-mentioned conical dough is elongated with a stick. Is formed, and sesame may be rolled in the above manner. Further, if necessary, sesame seeds may be sprinkled on the surface side after molding in a manner such that bread crumbs are applied when frying.

When the sesame is rolled up in the manner described above, the sesame layer sandwiches the dough and the sesame is distributed on the surface of the dough, so that a peculiar smell such as agaric mushrooms is produced. Even mushrooms that are hard to eat can be eaten without worrying about the mushroom smell.

In the butter roll of this example, as shown in the component composition of Table 3, when silk powder was added,
Compared to a butter roll that does not contain silk powder, the outside has a moderate chewing response, so the inside is baked to a fine and moist texture, making it possible to make an unprecedented high protein butter roll. Was.

Also, since it contains medicinal mushrooms, it can be eaten as a health food. In particular, for those having a peculiar mushroom odor such as agaricus mushroom, if sesame is mixed in the same manner as in the above-mentioned bread, it can be eaten without minding the mushroom odor.

[0182]

The baked confectionery of the present invention contains sesame as well as mushrooms, and can be eaten without minding the mushroom smell due to the scent of sesame.

In the baked confectionery of the present invention, since the sesame is particularly arranged on the surface side of the baked confectionery, the scent of sesame spreads before the mushroom smell spreads in the mouth, and the mushroom smell is eaten without concern. be able to.

In the baked confectionery of the present invention, since the egg white is used in a state close to the meringue, the baked confectionery has a new crispy texture that has never been baked.

In the method for producing baked confectionery of the present invention, sesame is mixed with the dough and arranged on the baked confectionery surface side in a baked state, so that it takes more time than in the case where sesame is provided on the surface after baking. It does not take.

In the method for producing a baked confectionery of the present invention, sesame is mixed in the dough and is disposed on the surface of the baked confectionery in a baked state, so that the sesame is roasted in the baking stage. Compared to the conventional baked confectionery in which sesame is provided on the surface later, the fragrant scent is confined in the dough, and when chewed, the scent spreads to the mouth, and the odor can be eaten without any concern for the mushroom odor. Since whole sesame is used for sesame, it is more difficult to escape the fragrance at the manufacturing stage than when using sesame seeds, and sesame is appropriately distributed on the baked confectionery surface side after baking Can be made easier. When baking, after baking for a certain period of time, to allow moisture generated from the dough to escape once and to bake further,
A baked confectionery which is baked for a predetermined time at a stretch has a different moisture content, and can give a unique texture to the baked confectionery of the present invention.

In the present invention, silk powder can be mixed into bread, so that the bread can be made fine and moist, and the outside can be suitably chewed to give a high protein bread with a texture.

In the present invention, sesame and mushrooms such as agaricus mushrooms can be mixed in bread to be eaten as a staple food. You can eat medicinal mushrooms without knowing it.

In the present invention, a mushroom having a medicinal effect can be mixed with sesame in bread, so that even mushrooms such as agaricus mushrooms having a peculiar smell can be eaten without minding the mushroom smell due to the scent of sesame. . Since sesame is mixed after mixing ingredients other than sesame, it becomes easier for the sesame to be distributed on the surface side of the bread, and it can be eaten without worrying about the mushroom smell.

In the present invention, bread ingredients such as mushrooms are preliminarily mixed to constitute a composition for dough, so that the ingredients are not fetched or weighed each time, but the composition is washed with water or the like. Bread dough can be easily made by kneading.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-8-173014 (JP, A) JP-A-59-34836 (JP, A) JP-A-9-19269 (JP, A) 113790 (JP, A) JP-A-6-38667 (JP, A) JP-A-3-22941 (JP, A) JP-A-3-244338 (JP, A) JP-A-61-108324 (JP, A) JP-A-6-181707 (JP, A) JP-A-4-144635 (JP, A) JP-A-6-70702 (JP, A) Utility model registration 3014129 (JP, U) (58) Fields investigated (Int .Cl. ⁷ , DB name) A21D 2/00-17/00

Claims (5)

(57) [Claims] 1. A baked confectionery baked in a baking means such as an oven, wherein the dough comprising roasted sesame seeds, agaricus mushrooms, flour, eggs, butter, and a sweetener is baked in the baking means. Baked confectionery that is baked in 2. The baked confectionery according to claim 1 , wherein the sesame is disposed on a surface side of the baked confectionery. 3. Whole roasted sesame, agaricus mushroom,
Wheat flour, and eggs, and butter, of a sweetener, mix everything except the sesame, mix before Symbol sesame then send the possible dough predetermined time firing at a firing means such as an oven, the
Discontinue post baking to release moisture generated from the dough
Baked confectionery , and then baked. 4. A bread baked by a baking means such as an oven, wherein the whole grain is roasted sesame, silk powder, and agaricus mushroom
If, possess the flour, the yeast, salt, and water, said Hu
A bread made by mixing all the ingredients other than hemp and then mixing the sesame-mixed ground with the baking means. 5. A composition for a dough obtained by mixing the bread material used for the bread according to claim 4 from the beginning, wherein the whole grain is roasted sesame, silk powder, and agaricus mushroom.
, A flour and a salt are previously mixed in predetermined amounts, respectively.