JP3475329B2 - Manufacturing method of 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 confectionery breads, and more particularly to a method for producing confectionery breads having a filling inside.

[0002]

2. Description of the Related Art So-called confectionary breads have long been a type of breads. This is a bread unique to Japan that cannot be seen in the West. This sweet bread has been favored by consumers in Japan for many years, and recently, a phenomenon called a sweet bread boom has occurred again. In the method for producing confectionery breads, conventionally, the following aspects are mentioned. A method for producing confectionery breads, which comprises forming an inner filling by wrapping it with bread dough and placing it on a flat plate or a top plate (expanding plate) having a slight depression in the flat plate, removing the proof and baking. This is normal bean paste, cream bread,
It is a method of manufacturing jam bread and the like.

A method for producing confectionery breads, which comprises filling baking-baked breads with a filling filling. For example, Japanese Patent Publication No. 61-52653 and Japanese Patent Publication No. 4-782.
54, JP-A-55-54846, JP-A-6
See, for example, 0-24143. In detail, marshmallow analogues, capsule-shaped fats and oils, aerated fats and oils compositions, and protein-processed foods such as cheese are wrapped in bread dough to form cavities inside baked breads by baking and baking,
Filling the cavity with a filling filling,
Special food ingredients other than bread dough are used to form the cavities.

Wrap and mold the inner filling with bread dough, place it on the top plate (expanding plate) and remove the proof,
A method for producing confectionery breads, which comprises baking and then filling a filling filling into the baked breads. For example, JP-A-57-166929 and JP-A-58-1
58124 publication. For details, as shown in FIG.
Wrap the filling filling Fa of bean jam, jam, cream, etc. in the bread dough K, remove the proof, and bake (Fig. 7).
(A)). Then, the cavity S formed on the upper side of the inclusion filling Fa generated by this firing is filled with a fluid filling filling Fb such as margarine (FIG. 7).
(B)). Although it is sweet bread having no filling inside, there is also known a method for producing sweet bread, which comprises coating the baked bread with a coating material such as topping.

[0005]

However, in the conventional method for producing sweet breads described above, in the method for producing sweet breads, which comprises encapsulating and molding and baking the inner filling with the bread dough, When a large amount of the inner filling is wrapped, the bread dough on the lower side of the inner filling is suppressed from expanding and passing through the heat, and since the filling is baked, non-heat resistant filling such as fresh cream cannot be used. There is a drawback that only heat-resistant inner filling such as flower paste can be used as the inner filling. On the other hand, in the method for manufacturing confectionery breads in which the baked bread is filled with the filling filling, the non-heat resistant filling such as fresh cream can be filled, but the bread dough has a marshmallow analogue. , Capsule-shaped fats and oils, air-containing fats and oils compositions, to form a cavity inside baked breads by wrapping and baking protein-processed food such as cheese, and filling the filling filling into the cavity, Since it is necessary to use a special food material other than the bread dough, the number of food material points increases, and the special food material may have some influence on the texture and taste of the baked bread.

[0006] In addition, as a combination of the above-mentioned confectionery breads, a bread dough K is used for inclusion filling Fa.
There are confectionery breads in which the filling filling Fb is filled after being wrapped and molded and baked, and even in this confectionery bread, expansion and burning of the bread dough under the inner filling as in the above-mentioned conventional technique. Is suppressed, and the cavity S
Since no special food material for forming the filling is used, the cavity S becomes small unlike the above-mentioned conventional technique, and only a relatively small amount of the filling filling Fb can be filled. Further, there is a drawback that the bread dough K is easily damaged when the filling filling Fb is forcibly filled into the cavity S in order to increase the filling amount. Furthermore, in the method for producing sweet bread comprising coating the above baked bread with a coating material such as topping, the so-called fresh bread to be sold at a baking store is packaged separately. If it is a wholesale product that is put on the market, the topping stains the backside of the packaging and also crushes it, impairing its appearance.

The present invention has been made in view of the above problems of the conventional manufacturing method, and has both a heat-resistant inner filling and a non-heat-resistant filling filling, and also uses a coating material. The present invention provides a method for producing confectionery breads in which at least three types of fillings (including coating materials) are added. Further, at this time, the surface does not have or has few hard skin parts with a normal baking color, and it provides a new method for producing high-grade confectionery breads that are very soft overall but have a voluminous feel that is hard to crush. Is.

[0008]

The method for producing confectionery breads according to the present invention for solving the above-mentioned problems includes, firstly, a forming step (A) of wrapping and forming an inner filling with bread dough, and A placing step (B) of placing the wrapped bread dough in the baking mold, a proofing step (C) of taking a proof of the bread dough placed in the baking mold, and a step after the proofing. A coating step (D) for coating the whole or a part of the upper surface of the bread dough with a coating material, a baking step (E) for baking the bread dough, and a filling filling inside the baked bread dough. And a filling step (F) for filling.

[0009]

[0010]

According to this manufacturing method, the inner filling is wrapped with the bread dough, the whole or a part of the upper surface is covered with the coating material before the baking treatment, and then the baking treatment is carried out to obtain the baked bread dough. The filling filling is filled inside, and the baking and baking of the bread dough is performed by placing the bread dough in the baking mold. In this manufacturing method, by wrapping and shaping the inner filling with the bread dough and baking and baking, without using a special food material like the above-mentioned conventional technique, in the baking dough and baking process of the bread dough, Cavity inside bread due to expansion of bread dough, expansion of air wrapped together during encapsulation of inner filling, volume reduction due to water evaporation of water-containing filling, generation of vapor derived from water in the filling, etc. In this case, since the baking and baking of the bread dough is performed by placing the bread dough in the baking mold, the bread dough does not have a bottom surface and is continuous.
Along with the inner wall surface of the baking frame, which is a baking frame composed of frame-shaped side walls, it expands greatly in the height direction, and sweet breads with a sense of volume are completed. In particular, in the first production method described above, the fermentation expansion of the bread dough is not hindered by the mass of the coating material in the proofing process, so that the expansion in the height direction, and thus the volume feeling becomes remarkable.
In addition, baking is performed by placing the bread dough in the baking mold and covering all or part of the upper surface with the coating material, so that the baking of the bread dough is modest, Breads after baking do not have a hard skin part with a normal baking color on the surface, or are few, and are very soft as a whole, but are hard to be crushed because they are baked into a short cylindrical shape or a cylindrical shape.

In the filling step, since large cavities are formed in the bread after baking, a large amount of filling filling is filled in the cavities. Furthermore, since the toppings are baked to remove tackiness and fluidity, their shape retention is improved, which is convenient for packaging. In addition, since the upper surface side of the bread dough becomes strong, it is difficult for the bread dough to be easily torn even if pressed by the filling filling to be filled, and the filling amount of the filling filling can be increased accordingly. Also, the bread filling is wrapped with the inner filling, the whole or a part of the upper surface is covered with the coating material before the baking treatment, and then the baking treatment is performed, and the filling filling is filled inside the baked bread dough. Therefore, it has both the heat-resistant inner filling and the non-heat-resistant filling filling, and at least three kinds of coatings (including coating materials) coated with coating materials such as toppings have not been taken into consideration. It is possible to provide new sweet breads.

Here, the above-mentioned main elements will be described. The "bread dough" is a mixture of at least wheat flour, a raw material consisting of yeast and water, preferably further salt, sugar, dairy products such as skimmed milk powder, fats and oils, eggs, yeast food and other dough improver, emulsifier and the like. It broadly means a dough prepared by kneading one of the raw materials or two or more arbitrarily selected raw materials and fermenting them as needed. For example, bread, whole wheat, graham, rye bread, hearth bread such as French bread and German bread, bread rolls, pastry bread, buns, pastries such as sweet rolls and coffee cakes, and baking of other flour dough. This is a dough for producing processed products.

The "inner packaging filling" may be any food material which can be wrapped and formed by the dough for bread and which is suitable for the baking treatment described later. For example,
Preserved bean jam, bean paste, flower paste, jam, fruit etc. (pickled in syrup, etc.), tree nuts such as chestnuts and walnuts,
Peanuts, peanuts, almonds, macadamia nuts,
Examples include, but are not limited to, nuts such as cashew nuts, chocolate and the like.

The "coating material" includes various toppings and a cover material made of wheat flour as a raw material. The "topping" may be any food material that can be hung on the upper surface of the wrapping-molded bread dough or the bread dough that has been proofed, and that is suitable for the baking treatment described below. Its properties can be paste, cream (including liquid but excluding liquid), solid, powder, granules and the like, but liquid is not possible. The topping is, for example, a food material exemplified as the above-mentioned filling with filling, but is not limited thereto. Examples of the "overlay dough made from wheat flour" include, but are not limited to, melon dough overwrap dough, cookie dough, biscuit dough, choux dough, pie dough, and the like.

The "filling filling" may be any food material that can be filled and poured into breads that have been baked as described below. For example, as the filling filling, butter cream, fresh cream, whipped cream, bean paste, flower paste, jam, butter, margarine, peanut butter, ice cream and the like paste,
Creamy (except liquid) food material.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION A method for manufacturing confectionery bread according to an embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows the manufacturing process of the method for manufacturing sweet bread according to the first embodiment. This manufacturing method will be described in the order of steps. (1) Forming Step (A) The inner dough filling Fa is wrapped with the bread dough K to be molded. Specifically, the inner filling Fa is wrapped and formed with the bread dough K divided in advance into the bread mass of the final product, and for example, the inner filling Fa is put in the center of the disk-shaped bread dough K to wrap the inner filling Fa. At the same time, the peripheral edges of the bread dough K are joined to each other for forming. Alternatively, the inner filling Fa is wrapped and formed by the bread dough K before being divided into the dough mass of the final product after kneading or large division, and the dough mass of the final product is divided. In any case, it is preferable that the bread dough K completely covers the inner fillings Fa after the wrapping and forming so that the inner fillings Fa are not exposed from the bread dough K. This step can be performed manually or using mechanical equipment. Examples of this mechanical device include Japanese Patent Publication No. 1-46522, Japanese Patent Publication No. 5-53453, Japanese Patent Publication No. 5-9051, and Japanese Patent Laid-Open No. 4-2051.
11844, Japanese Examinations 8-4443, 7-11
It is possible to use those described in each publication such as No. 4677 and Japanese Patent Publication No. 8-24523, and other mechanical devices.

In this step, the shape to be wrapped and molded is not particularly limited. For example, a round shape such as bean jam buns, a strip shape such as cream buns and jam bread, a long roll shape such as coppe bread and hot dogs, a square shape, a triangular shape and the like. However, it is desirable to form the product into a shape that matches the shape of the final product. Thus bread dough K
By wrapping and molding the inner filling Fa with
At least one type of filling can be added, and a solid, granular, powdery, or other filling that is not suitable for filling the bread dough K after the baking treatment can be included as the filling.

(2) Placement Step (B) The bread dough K which has been wrapped and formed is placed in the baking mold I. In this case, the bread dough K is placed with the joint portion between the peripheral edges of the bread dough K enclosing the inner filling Fa being on the lower side. That is, when the wrapping-molded bread dough K has a joint portion at the time of wrapping-molding, it is desirable to place this portion on the lower side.
Is preferably placed in the center of the baking mold. As the baking mold I, a concave baking mold having a bottom surface and a continuous frame-shaped side wall that rises from the periphery of the bottom surface and surrounds the periphery thereof, or a continuous frame-shaped side wall without a bottom surface as shown in FIG. It is possible to use a firing frame made of At this time, a baking mold I in which a plurality of concave baking molds or frame-shaped baking frames are connected in series
It is convenient to use for continuous or mass production. As the baking frame I, it is desirable to use the latter frame-shaped baking frame as shown in FIG. It is not necessary to take out the breads from the concave baking mold after the baking treatment, and the baking frame may be removed while the breads are placed on the top plate (expansion plate) or the conveyor, which is convenient for transferring the breads. is there.

(3) Proofing process (C) The proof of the bread dough K placed in the baking mold I is taken.
The bread dough K placed in the baking mold I is finally fermented to generate and enclose a sufficient gas in the bread dough K to expand the bread dough K. It reaches the inner wall surface of the baking mold I and expands along the inner wall surface. The proofing process can be carried out by a conventional method or a known technique for each kind of confectionery bread to be produced. By doing this, the bread dough K is large without being hindered by the mass of the coating material,
In particular, it is possible to suppress the expansion in the lateral direction and greatly expand in the height direction, without lateral collapse until the subsequent firing treatment step, and it is possible to realize sufficient fermentation in the proofer. As a result, the volume, texture and flavor of the final product after baking can be improved.

(4) Coating Step (D) The coating material T is coated on all or part of the upper surface of the bread dough K after proofing. The covering material T to be used is made of various toppings, or is made of a cover material made of wheat flour. By doing this, at least a second type of coating material such as toppings can be added to the breads, and the dough for bread in the proofing step is multiplied by the weight of the coating material by multiplying the coating material before the proofing step. The fermentation expansion of K is prevented from being hindered, and the bread material K is laid on the baking form I by applying a coating material, whereby the bread dough K is fermented and expanded in the proofing step to give a gluten film. The bread baking dough K, which is thin, soft, and weak, is reinforced from the surroundings, and the following baking process is performed while suppressing the collapse or crushing of the bread dough K due to the mass of the covering material. It becomes possible to shift to.

(5) Baking step (E) The bread dough K is baked. That is, the bread dough K, which is placed in the baking form I, takes a proof, and is covered with a covering material such as topping, is baked in the state of being placed in the baking form I to obtain a baked product. . By doing this, the bread dough K becomes large along the inner wall surface of the baking form I,
In particular, it becomes possible to realize a large oven spring in the height direction, which makes it possible to improve the volume, texture and flavor of the final product after the baking treatment. In addition, the cavities S are formed above the inclusion filling Fa by the firing. More specifically, by wrapping and molding the inner filling Fa with the bread dough K, and proofing and baking it, expansion of the bread dough in the proofing and baking process of the bread dough, without using a special food material, Cavities are formed inside the breads due to expansion of air wrapped together during encapsulation of the inner filling, volume reduction due to water evaporation of the water-containing filling, generation of steam derived from water in the filling, and the like. (6) Cooling Step (L) The baked product thus finished with the baking treatment may be immediately transferred to the next filling step (F), but may be transferred to the step F after the cooling step. It is more preferable that the firing frame is removed prior to the cooling step, or the firing frame is taken out of the firing frame I, and then the cooling step is performed to shift to the step F. Natural cooling is also included in the cooling, and natural cooling at room temperature is desirable.

(7) Filling Step (F) Filling filling Fb inside the baked bread dough K
To fill. The filling is performed by a filling machine (not shown) having the nozzle 2. The nozzle 2 is inserted into, for example, the cavity S, and the filling filling Fb is discharged from the nozzle 2 for filling. In this case, since the large cavity S is formed,
A large amount of filling filling Fb is filled in the cavity S. Further, in this case, since the coating material such as topping is baked to remove the adhesiveness and the fluidity, its shape retention is improved and it is convenient for packaging. Further, since the upper surface side of the bread dough K becomes strong, the filling filling F to be filled
Even if it is pushed by b, it is less likely to be broken and the filling amount of the filling filling Fb can be increased accordingly. Thereby, confectionery breads as shown in FIG. 3 are manufactured.

The filling is not necessarily limited to filling the cavity S. For example, as shown in FIG.
The nozzle 2 is inserted into the internal filling Fa, or the internal filling Fa is passed through and the internal fill F is inserted.
Insert between a and the pans on the lower side, and fill filling F
b is injected. In this case, since there is a cavity S above the inner filling Fa in the bread, the filling Fb is absorbed as the cavity S shrinks.
The cavity S can absorb the injection of the large amount of the filling filling Fb, and the large amount of the filling filling Fb can be filled. However, it is desirable that the filling filling Fb is injected into the cavity S.

The product manufactured in this manner can be added to at least the third kind of filling or the like (in this case, including a coating material such as topping) as well.
Further, since a large amount of the filling filling Fb is filled in the cavity S and the topping is further subjected to the baking treatment, it is possible to improve the shape retention of the topping and to remove the tackiness and fluidity. If the final product to be manufactured is a wholesale product, the topping will not be easily crushed even if the product is packaged, and the back side of the front side packaging is less likely to be contaminated by the coating material such as topping, which is convenient for packaging. In addition, the bread itself is not easily crushed, and the shelf life of the coating material such as toppings is prolonged, which is convenient in distribution. In this case, since the bread dough is proofed and baked by placing the bread dough on the baking mold, the bread dough expands greatly in the height direction along the inner wall surface of the baking mold. The voluminous sweet breads are completed. Further, particularly in this manufacturing method, the fermentation expansion of the bread dough is not hindered by the mass of the coating material in the proofing process, so that the expansion in the height direction and therefore the volume feeling becomes remarkable. Further, baking is performed by placing the bread dough in the baking mold and covering the whole or a part of the upper surface thereof with the coating material, so that the baking of the bread dough is modest.
Breads after baking do not have a hard skin part with a normal baking color on the surface, or are few, and are very soft as a whole, but are hard to be crushed because they are baked into a short cylindrical shape or a cylindrical shape.

FIG. 5 shows the manufacturing process of the method for manufacturing sweet bread according to the second embodiment. This manufacturing method is substantially the same as the method for manufacturing confectionery breads according to the first embodiment described above, but unlike the first embodiment, the covering step and the proofing step are reversed. That is, (1) molding step (A) (2) mounting step (B) (3) coating step (G) (4) proofing step (H) (5) firing step (E) (6) cooling step (L (7) The order of the filling step (F) is as follows. According to the method for manufacturing confectionery breads according to the second embodiment, by covering the upper surface of the bread dough K before the proofing with a coating material such as topping and then taking the proofing machine, the first embodiment described above is performed. The weight of the coating material tends to suppress the expansion of the bread dough in the proofer, but the proofing and baking of the bread dough is performed by placing the bread dough in the baking form. ,
The bread dough is greatly expanded in the height direction along the inner wall surface of the baking form, and the confectionery bread with a sense of volume is completed.
The coating material is buried in or integrated with the bread dough K after proofing, and the final product after the baking treatment produces a flavor more familiar to the coating material and the bread dough K. Other effects,
The effect is similar to the above.

FIG. 6 shows the manufacturing process of the method for manufacturing sweet bread according to the third embodiment. This manufacturing method is substantially the same as the method for manufacturing confectionery breads according to the second embodiment described above, but unlike the second embodiment, the covering step and the placing step are reversed. That is, (1) molding step (A) (2) coating step (I) (3) mounting step (J) (4) proofing step (K) (5) firing step (E) (6) cooling step (L (7) The order of the filling step (F) is as follows. According to the method for manufacturing confectionery breads according to the third embodiment, by covering the upper surface of the bread dough K before proofing with a coating material such as topping and then collecting the proofing machine, the first embodiment described above is performed. The weight of the coating material tends to suppress the expansion of the bread dough in the proofer, but the proofing and baking of the bread dough is performed by placing the bread dough in the baking form. ,
The bread dough is greatly expanded in the height direction along the inner wall surface of the baking form, and the confectionery bread with a sense of volume is completed.
The coating material is buried in or integrated with the bread dough K after proofing, and the final product after the baking treatment produces a flavor more familiar to the coating material and the bread dough K. Other actions and effects are the same as above.

[0028]

[Examples] Hereinafter, a method for producing confectionery breads according to Examples of the present invention will be described. [Example 1] This example 1 has steps corresponding to the above-described first embodiment. First, bread dough K was prepared by the following composition and steps. (1) Composition (1-1) Medium wheat flour (strong flour) 70 (unit mass%) Yeast 3 Yeast food 0.05 Dough improver 0.05 Emulsifier 0.2 Water 20 (1-2) Main kneaded flour (strong flour) ) 30 (unit mass%) Sugar 20 Liquid egg 5 Oil 5 Salt 2 Water 45 (2) In-process seed fermentation 28 ℃, 2 hours Main kneading dough kneading temperature 25 ℃ Floor time 28 ℃, 20 minutes

Then, it was prepared according to the following steps. (1) Molding step The bread dough K after the floor time is divided into 60 g of dough using a divider, and rounded using a rounder. Bench time for 20 minutes at 28 ° C. Degas using a three-stage moulder. Using the degassed oval-plate-shaped bread dough K, the marron flower paste containing chestnuts is manually wrapped to form a round shape. Thereby, two types of fillings are added to the bread dough K. That is, with the addition of marron flower paste,
And solid chestnut grains. (2) Placement step The bread dough K after the wrapping and forming is placed on the top plate (expanding plate firing form I) on which a plurality of the frame-like firing frame bodies are connected is placed in the center of the frame. , Place it with its junction facing down. (3) Proofing process For the bread dough K placed in the baking mold I on the top plate (expanding plate), the proofing is performed at 38 ° C. for 60 minutes. As a result, the bread dough K reaches the inner wall surface of the baking form I and expands along the inner wall surface, so that the bread dough K is large.
In particular, the expansion in the lateral direction is suppressed and the expansion in the height direction is large.

(4) Covering step The bread dough K placed in the baking mold I in the proofing step and fermented and expanded along the inner wall surface thereof is placed in the baking mold I. Sprinkle all over the top surface with the starch paste paste. As a result, the bread dough K which is fermented and expanded in the proofing process and has a thin, soft, and weak gluten film is reinforced from the surroundings, and the fermented and expanded bread dough K is collapsed by the topping. Add a third type of topping to the bread dough K without crushing or crushing. (5) Baking Step The topping bread dough K is baked at 220 ° C. for 15 minutes using a continuous oven. As a result, the bread dough K expands greatly along the inner wall surface of the baking mold I, achieves a large oven spring particularly in the height direction, and a large cavity S is formed inside. (6) Cooling Step The baking pan is naturally cooled after removing the frame-shaped baking frame. (7) Filling step Then, whipped cream is filled inside the baking pan. As a result, the fourth type of filling is added.

The confectionery bread produced in this manner is voluminous, has a good texture and flavor, and has four types of filling and toppings including solid fillings, and its amount is sufficient. In particular, the filling filling Fb was also filled in a large amount, and there was almost no ordinary hard skin with a brown color, and it was very soft overall, but it also had a good elasticity, and it was a high-quality confectionery bread.

Next, another embodiment will be described. [Example 2] This example 2 has steps corresponding to the above-mentioned first embodiment, and is a combination of an internal filling, a covering material and a filling filling as follows. Encapsulation filling Melon flower paste with melon pulp Covering material (overwrapping material) Melon skin material (for melon bread) Filling filling Whipped cream

[Embodiment 3] This embodiment 3 has steps corresponding to the above-mentioned second embodiment, and includes internal filling,
The coating material and the filling filling are in the following combinations. Encapsulation filling Strawberry jam with strawberry pulp Covering material (topping) Strawberry flower paste Filling filling Whipped cream

[Embodiment 4] This embodiment 4 has steps corresponding to the above-mentioned third embodiment, and includes an internal filling,
The coating material and the filling filling are in the following combinations. Encapsulation filling Cheeseflower paste with solid cheese Coating material (topping) Cheese cookie dough Filling filling Cheese whipped cream

[0035]

As described above, according to the method for producing confectionery bread of the present invention, the inner filling is wrapped with the bread dough, the whole or a part of the upper surface is covered with the coating material, and then the baking material is coated. Since baking is performed and the filling filling is filled inside the baked bread dough, both the heat-resistant inner filling and the non-heat-resistant filling filling are provided and the coating material such as topping is coated. It is possible to provide an unprecedented new confectionery bread in which at least three types of fillings (including coating materials) described above are added. In addition, since the coating material is baked, it is possible to remove tackiness and fluidity, and since the upper surface side of the bread dough becomes strong, it becomes difficult to tear or create ventilation holes, Therefore, the filling amount of the filling filling can be increased. Furthermore, since the coating material is baked, it is possible to remove stickiness and fluidity and improve shape retention, and when the final product to be manufactured is a wholesale product, the product is packaged. Even so, the covering material is not easily crushed, and there is little risk that the covering material adheres to the back surface of the front side packaging and becomes dirty, which is convenient for packaging. In addition, the bread itself is less likely to be crushed and the shelf life of the coating material is prolonged, which is convenient for distribution. Further, since the bread dough is proofed and heat-treated by placing the bread dough in the baking mold, the bread dough is greatly expanded in the height direction along the inner wall surface of the baking mold. It expands and it becomes possible to provide sweet breads with a sense of volume. In particular, in the first manufacturing method, since the fermentation expansion of the bread dough in the proofing process is not hindered by the mass of the coating material, expansion in the height direction,
Therefore, the volume feeling becomes remarkable. In addition, baking is performed by placing the bread dough in the baking mold and covering all or part of the upper surface with the coating material, so that the baking of the bread dough is modest, Breads after baking do not have a hard skin part with a normal baking color on the surface, or are few, and are very soft as a whole, but are hard to be crushed because they are baked into a short cylindrical shape or a cylindrical shape.

[Brief description of drawings]

FIG. 1 is a process drawing showing a method for manufacturing confectionery breads according to a first embodiment of the present invention.

FIG. 2 is a perspective view showing an example of the baking mold 1 used in the method for manufacturing sweet breads according to the embodiment of the present invention.

FIG. 3 is a cross-sectional view showing confectionery breads manufactured by the method for manufacturing confectionery breads according to the embodiment of the present invention.

FIG. 4 is a cross-sectional view showing another aspect of the confectionery bread manufactured by the method for manufacturing confectionery bread according to the embodiment of the present invention.

FIG. 5 is a process drawing showing the method for producing confectionery bread according to the second embodiment of the present invention.

FIG. 6 is a process drawing showing the method for producing confectionery bread according to the third embodiment of the present invention.

FIG. 7 is a diagram showing an example of a conventional method for producing confectionery breads.

[Explanation of symbols]

K bread dough Fa inclusion filling Fb filling filling S cavity T coating material I Firing Form 2 nozzles

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Claims (5)

(57) [Claims] 1. A molding step (A) of wrapping and forming an inner filling with bread dough, a placing step (B) of placing the wrapping and baking bread dough in a baking mold, and the baking mold. A proofing step (C) for removing the proof of the bread dough placed inside, a coating step (D) for coating the whole or a part of the upper surface of the bread dough after the proofing with a coating material, and the bread dough And a filling step (F) of filling a filling filling inside the baked bread dough. 2. The coating material used in the coating step is composed of various toppings.
A method for producing confectionery bread as described. 3. The method for producing confectionery bread according to claim 1 or 2, wherein the coating material used in the coating step is a dough made from wheat flour. 4. The baking frame is a continuous frame without a bottom surface.
Claims characterized in that it is a firing frame consisting of a side wall
Item 4. A method for producing confectionery breads according to item 1, 2 or 3. 5. The breads after the baking step are short, substantially cylindrical columns.
The shape according to claim 1, 2, 3 or 4, which is in the shape of a cylinder or a cylinder.
Method for manufacturing sweet bread.