JP3101888B2 - Manufacturing method of filling type baked 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 filling type baked bread having a suitable cavity without bursting.

[0002]

2. Description of the Related Art Conventionally, as a bread with a filling, a baking pan-baked bread containing jam, bean jam, custard cream and the like, or a baking pan-baked bread containing various prepared foods are known. In addition, as a filling type baked bread,
Known are raisin bread mixed with raisins or panettone mixed with granular dried fruits and the like.

[0003]

When the dough of the above-mentioned conventional pan-baked bean jam bread or pan-baked side dish bread is baked, if the filling has a water content of 40% or more, it rises from the mold and expands. All of the above-mentioned breads have been limited to baking pans, because they cause an upper rupture or a large cavity around the filling, which significantly reduces the commercial value.

[0004]

SUMMARY OF THE INVENTION The present invention provides a filling type roasting pan free from bursting by adjusting the water content of the filling to an appropriate level and stopping the taper of the mold at a fixed ratio. The point was solved.

That is, according to the present invention, a filling in which the water content is adjusted to 40% to 80% has a weight ratio of less than 1 to bread dough.
Then, this was wrapped with an appropriate amount of bread dough manufactured by an ordinary method to obtain a filling dough, and the filled bread dough was packed in a tapered mold having a side wall inclination angle of 1 to 30 degrees, baked , and baked bread. The cavity ratio of 7 ~
It is a method for producing a filling-type baked bread characterized by being 15% . The filling is gratin, potage soup, spaghetti meat sauce, doria,
It is characterized by being prepared dishes such as yakisoba. Next, gums or proteins are attached to the surface of the filling.

[0006] In the above, the water content of the filling is 80%
Above this, there is a problem that the cavity becomes too large and ruptures, and the quality of the product is reduced, or the product becomes uneven.

If the inclination angle of the side wall of the mold 1 is smaller than 1 degree (ie, cylindrical or rectangular), the friction between the cloth at the time of expansion and the mold wall increases, resulting in uneven expansion (for example, FIG. 3).
(As shown by the dashed lines a and b in FIG. 3), and it is difficult to produce a balanced and uniform expansion (shown by a solid line in FIG. 3).
When the side wall inclination angle of the mold 1 is larger than 30 degrees, a gap 6 is formed between the outer wall of the product and the inner wall of the mold when the fabric is expanded.
(FIG. 5).
Therefore, the side wall inclination angle can be set to 1 to 30 degrees, but preferably 5 to 20 degrees is used. The side wall inclination angle mentioned above means θ in FIG. That is, the angle of the side wall with respect to a line perpendicular to the bottom surface.

Next, it is desirable that the ratio of the filling weight to the bread dough weight (filling weight / bread dough weight) is smaller than 1. That is, if the weight of the filling and the weight of the dough become 1 or more, the expansion of the dough becomes uneven. For example, the material underneath the filling has a smaller degree of expansion, and the outer shape is almost the same, so that the material above may expand excessively and become thinner or burst, as well as a large cavity around the filling. May also occur.

[0009] The size of the cavity corresponds to rupture or deformation.
Assuming that the ratio of the cavities to the total volume of the filling-type baked bread is as follows: cavity ratio = cavity volume / total volume (%), the following is obtained.

Cavity ratio: 7 to 15% Good mushroom shape.

Explodes with a porosity of 18% or more.

Cavity ratio 5% or less Does not swell (deforms without mushroom shape).

Next, the opening area and the bottom area of the mold refer to a substantial part for containing the dough. For example, in the case of a multiple type (collective type) as shown in FIG. 2, the individual concave type 1a for putting the cloth is designated. The molds include a truncated cone (FIGS. 1, (a) and (b)) and a truncated polygonal cone (FIG. 1,
(C)) Alternatively, there is a multiple mold 5 having a mold part 1a as shown in FIG. 2, but in any case, a balanced mold is preferable.

The mold-baked bread according to the present invention is prepared by filling a spherical bread dough wrapped with an appropriate amount of filling into the mold under the above conditions, then taking the batter for a certain period of time by a conventional method, and then baking the bread dough as shown in FIG. Obtain a mushroom-shaped filling baked bread.

The mushroom shape means a state in which the upper portion of the filling-type roasting pan protrudes outward on both sides from an extension line (FIGS. 4, c and d) along the side surface from the bottom to the upper portion of the inner wall of the container.

In the present invention, as shown in FIG.
Since we are looking for a product with a hemispherical shape that rises from the mold, conditions are set for the filling moisture and the side wall inclination angle of the mold. In the above-mentioned condition range, it is possible to obtain a shape-baked bread having a constant shape and good quality.

The product of the present invention can be distributed at room temperature, but in order to extend the storage period of the filling,
It is preferable that the food be distributed in a refrigerator or frozen, reheated in a microwave oven or the like at the time of eating, and eaten while warm.

When the water content of the filling becomes 75% or more,
The cavities are larger and the probability of rupture is higher. However, by adhering gums and the like around the filling, the size of the cavity is limited, so that bursting can be prevented even if the water content of the filling is increased to 80%.

The gums to be adhered to the surface of the filling include xanthan gum, guar gum, locust bean gum, tamarind gum, pectin, CMC, MC, sodium alginate and the like. Proteins include whole milk powder, skim milk powder, and casein. By adhering them, the size of the cavity of the product can be adjusted to a certain range.

[0020]

Embodiment 1 A shrimp gratin-containing baked bread will be described. Table 1 shows the material composition of the filling.

[0021]

[Table 1]

The filling is made by dissolving butter in a pan and frying flour first. Next, heat the milk slowly
Season with salt, pepper and nutmeg. Then add the boiled macaroni and boiled shrimp and simmer for 10 minutes to adjust the water content to 61% or 75% for filling. Next, the ingredients of the dough are as shown in Table 2.

[0023]

[Table 2]

[0024] Put all the medium-grade ingredients in a mixer,
Minutes, medium speed 2 minutes mixing. The dough temperature in this case was 25 ° C.

Then, fermentation is performed at a dough temperature of 27 ° C. and a humidity of 75% for 4 hours. The end dough temperature in this case was 30 ° C.

Next, the whole dough material is added to the dough,
Mixing at low speed 2 minutes, medium speed 2 minutes, high speed 7 minutes.

In the above, the initial dough temperature was 25 ° C. and the end dough temperature was 27 ° C. So take the floor time for 20 minutes and the dough is ready.

Next, the water 61 cooked as described above
After cooling the% filling 3, 35 g of the filling 3 is collected and wrapped with 45 g of the dough.

The dough with the filling is placed in a frusto-conical baking mold 1 having a side wall inclination angle of 7 °, a bottom diameter of 55 mm and a height of 40 mm, and is proofed at a humidity of 75% and a temperature of 38 ° C. for 40 minutes, and then heated at 210 ° C. For 12 minutes to obtain mushroom-shaped shrimp gratin-containing baked bread 2.

[0030]

Example 2 After cooling a filling made of the same material as in Example 1 and having a moisture content of 75%, 35 g of the filling was collected, wrapped in 45 g of the bread dough, and baked in the same manner as in Example 1.

The same materials as in Examples 1 and 2 were treated in the same manner to prepare filling-containing pans in which the water content of the filling was adjusted to 35% or 90%. I got

[0032]

[Table 3]

[0033]

Example 3 In Example 2, the characteristics of the void ratio depending on the presence or absence of guar gum coating were tested (Examples 2 and 3). The guar gum deposited 1% (weight%) of the filling.

[0034]

[Table 4]

[0035]

Embodiment 4 An embodiment of a pilaf-containing grilled bread will be described.

Table 5 shows the composition of the filling.

[0037]

[Table 5]

To make the filling of the above composition, first, butter is melted in a pan, fried onions and chicken, and seasoned with salt and pepper. Add more rice, fry well and cook for about 15 minutes to complete the pilaf filling.

The mixing and production of the dough is the same as in Example 1 and will not be described. Then, the heated pilaf (water 53
%) Is allowed to cool to room temperature, and then weighed in 40 g portions, and wrapped in bread dough in 50 g portions. The dough containing the pilaf is put into a frustum-shaped baking mold 1 having a side wall inclination angle of 17.5 degrees, a bottom diameter of 60 nn and a height of 40 mm, and a humidity of 75%.
After taking a stove at a temperature of 38 ° C for 40 minutes,
After baking for 5 minutes, a mushroom-shaped pilaf-containing baking pan 2 having an appropriate cavity 4 was obtained. Pilaf bread dough with the same material and the same amount of pilaf finished by the same method as above was placed in a cylindrical firing mold having an opening diameter of 72 mm, a bottom diameter of 72 mm (sidewall inclination angle of 0) and a height of 40 mm, and fired as Comparative Example 3. In some places, the results in Table 6 were obtained.

[0040]

[Table 6]

[0041]

[Embodiment 5] An embodiment of a baked bread containing spaghetti meat sauce will be described.

The spaghetti meat sauce used was a commonly used one. However, the water content was 75%.

The bread dough was manufactured using the same material and the same processing as in the first embodiment, and a description thereof will be omitted.

Approximately 35 g of the cooked spaghetti meat sauce was dispensed to each, and each of the dough was dispensed to each 50 g and wrapped to obtain a dough containing a spaghetti meat sauce.

Each of the doughs was placed in a frusto-conical baking mold of the following size, and a proofer was taken for 40 minutes at a humidity of 75% and a temperature of 38 ° C. Thereafter, the mixture was baked at 210 ° C. for 15 minutes to obtain a mushroom-shaped baked bread containing spaghetti meat sauce. Tests were performed on Example 5 and Comparative Example 4 in which the size of the mold was changed, and the results in Table 7 were obtained.

[0046]

[Table 7]

[0047]

According to the present invention, since the water content of the filling is adjusted to 40% to 80%, the filling expands almost like a mushroom, has an almost uniform outer shape, and does not burst.
Further, the quality of the cavity is good because the cavity is not excessively expanded or insufficiently expanded.

Further, since the side wall inclination angle of the mold is set to 1 to 30 degrees, there is an effect that the expansion is averaged and a uniform shape fits in the predetermined mold.

[Brief description of the drawings]

1 (a), 1 (b) and 1 (c) are perspective views showing examples of a mold used in the embodiment of the present invention, FIG. 1 (a) is a truncated cone type, FIG. 1 (b) is a truncated cone type, and FIG. Denotes a truncated quadrangular pyramid.

FIG. 2 is a perspective view of a plurality of multiple units.

FIG. 3 is a front view of the same product.

FIG. 4 is an enlarged sectional view of the same product.

FIG. 5 is an enlarged cross-sectional view of a product when a side wall inclination angle exceeds 30 degrees.

[Explanation of symbols]

 1 type 2 bread 3 filling 4 cavity 5 multiple type

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-22942 (JP, A) JP-A-64-74946 (JP, A) JP-A-63-240747 (JP, A) 187283 (JP, U) Actually open sho 59-98791 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 8/06 A21B 3/13 A21D 8/02

Claims (3)

(57) [Claims] 1. A filling in which the water content is adjusted to 40% to 80%, wherein the weight ratio to the dough is made smaller than 1.
As filling containing dough wrapped in a suitable amount of dough prepared by a conventional method, the filling containing dough,
A method for producing a filling-type baked bread, characterized in that the baked bread is packed in a tapered mold having a side wall inclination angle of 1 to 30 degrees, baked, and the porosity of the baked bread is 7 to 15% . 2. The method according to claim 1, wherein the filling is prepared food such as gratin, potage soup, spaghetti meat sauce, doria, and yakisoba. 3. The method according to claim 1, wherein gums or proteins are adhered to the surface of the filling.