JP5260589B2 - Bread production method - Google Patents

Description

  The present invention relates to a method for producing bread. More specifically, the present invention relates to a method for producing breads that do not feel oily even when more fats and oils are added to increase the umami and flavor and are excellent in soft texture.

  Conventionally, fats and oils such as butter and margarine in bread production such as bread, confectionery bread, butter roll and sweet roll are added during the kneading process of bread dough consisting of flour, yeast, water, etc. Kneaded. As a result, it is known that the bread dough becomes dense and smooth, and by baking it, the bread itself is flavored. In order to enhance this flavor in breads such as bread, confectionery bread, butter roll, sweet roll, etc., attempts have been made to add more fats and oils, but as the amount of fats and oils increases, soft and soft Moreover, the elastic texture and the original flavor of bread were often impaired. That is, as the added amount of fats and oils increases, the bread product has a crisp texture, and a satisfactory bread product has not yet been obtained.

Patent Document 1 describes a bread dough compounding material in which fat and oil layers such as margarine and butter and dough layers mainly composed of flour are alternately laminated to produce bread in which fats and oils are scattered in a lump. In addition, as the bread dough blending material, it has been proposed to blend a bread dough with a dice having a side length of 5 to 30 mm. However, in this method, as described in the problem, the fats and oils remain in a lump, and the bread dough compounding material containing a large amount of fats and oils and the surrounding bread dough part have uneven taste and texture. Not only does this occur, but the external appearance / internal phase of the pan has foreign objects inside.
Also, in this method, the bread dough compounding material having a substantially columnar shape or dice is lightly mixed at the time of bread dough formation. There is a problem that the workability of the bread making process is lowered, such as a load on the molder.

  On the other hand, in Patent Document 2, for the purpose of patterning the inner phase of bread, a bread dough compounding material made of a laminated dough comprising flour, fats and water as essential components is flaky (size is 10 to 10 in width). 60 mm, length 60 to 100 mm, thickness 2 to 10 mm) is proposed to be blended into bread dough. However, in this technique, as described in the examples, the flaky bread dough compounding material is lightly mixed with the bread dough so that the compounding material is not uniformly mixed with the bread dough. The bread dough compounding material containing a large amount of oil and fat and the surrounding bread dough will cause uneven taste and texture. Moreover, this document does not describe at all about blending a specific amount of pregelatinized flour into the laminated dough. For this reason, if the laminated dough (pie dough) used in this document is applied as it is to the method of the present invention, the pie dough is uniformly mixed in the bread dough in the kneading process, so the effect of the present invention cannot be obtained. .

JP-A-7-184530 JP-A-9-149755

  As described above, in the production of breads, if more fats are added to increase the flavor derived from fats and oils, the inner phase of the resulting breads becomes a film thickness, and the texture is the original of breads The moderate elasticity and softness are lost, and the original flavor of bread is also lost, resulting in an oily one. For this reason, bread | pans which have moderate elasticity and soft food texture, and have the favorable internal phase which is not inferior to normal breads, and its manufacturing method were calculated | required, rich in the flavor derived from fats and oils.

  Therefore, the object of the present invention is to add oil and fat in order to increase the umami and flavor derived from fats and oils, without feeling oily, rich in fat and fat flavors, and the original flavor of breads Bread that has a good internal phase that is superior to soft bread and has a soft texture while maintaining moderate elasticity without causing unevenness of texture inside bread. And a method of manufacturing the same.

  As a result of intensive studies, the inventors of the present invention formed pie dough using a flour raw material containing a specific amount of pregelatinized wheat flour or pregelatinized starch and a specific amount of oil and fat, and the pie dough was formed into a chip shape having a specific shape. When making a pie dough and using this to make bread dough, add the specified amount and knead under specific kneading conditions, the added chip-like puff pastry is almost uniformly dispersed in the bread dough However, it comes to exist in the form of a thin film. That is, the fats and oils added in the form contained in the pie dough are retained in the pie dough inside the bread dough, and are present in a state of being almost uniformly dispersed in a thin film form. As a result, the resulting breads Is rich in fat and oil-derived flavor without any oily taste, has a uniform texture, is soft while maintaining moderate elasticity, and has a good internal phase comparable to ordinary breads. The present invention has been completed by finding that a bread product having the same can be obtained.

That is, the present invention is (1) a method for producing bread comprising the following steps (a) to (e).
(A) Pie dough using 0.5 to 15% by mass of pregelatinized wheat flour or pregelatinized starch in a flour raw material mainly composed of wheat flour, and using 50 to 200 parts by weight of fats and oils per 100 parts by weight of the flour raw material The process of producing
(B) A step of forming the pie dough into a chip-shaped pie dough by molding the pie dough into a chip shape having a thickness of 1 to 5 mm, both vertically and horizontally having a size of 10 to 30 mm;
(C) When producing bread dough using the chip-shaped pie dough, adding 10 to 80 parts by mass of the chip-shaped pie dough with respect to 100 parts by mass of the flour raw material mainly composed of flour;
(D) After adding the above-mentioned chip-like pie dough, when kneading to form bread dough, the kneading time required until the chip-like pie dough is uniformly mixed in the bread dough is 100%. Sometimes 20 to 80% mixing time;
(E) Next, a step of breadmaking according to a conventional method;
(2) The method according to (1), wherein the chip-shaped pie dough is added in a refrigerated, semi-frozen state or frozen state.
(3) The method according to (1) or (2) above, wherein the method for producing bread is a medium seed method, and the chip-shaped pie dough is added during the formation of the main cake dough.
(4) Bread obtained by the method according to any one of (1) to (3).
About.

  According to the present invention, even if more fats and oils are added to increase the umami and flavor derived from fats and oils, there is no feeling of oiliness, there is an original flavor of breads, and moderate elasticity is maintained. On the other hand, it is possible to easily obtain breads having an excellent soft texture and an excellent internal phase comparable to that of ordinary breads. In particular, in breads having a fat content of about 3 to 10% by mass, such as bread, confectionery bread, butter roll, etc., the fat content is further increased by about 1 to 15% by mass using the chip-shaped pie dough according to the present invention. However, it is possible to obtain a bakery product that does not feel oily and has an excellent soft texture. Moreover, in breads, such as a sweet roll etc. whose fats and oils content exceeds 10 mass%, by using some or all of the fats and oils to be used with the form of the chip-shaped puff pastry by this invention, softer food texture and In addition, it is possible to obtain a bread product having an original flavor of bread and a good internal phase.

  The breads that are the subject of the present invention are breads that have conventionally been blended and used with fats and oils such as butter and margarine, and breads with a fat content of about 3 to 17% by weight in the bread products. Specifically, it is bread, confectionery, butter roll, sweet roll, etc., and does not include French bread that does not use fats and oils.

  In the present invention, the flour raw material used for the production of bread dough and pie dough is not particularly limited as long as it is mainly used for the production of breads and pies, but as flour, strong flour, semi-strong flour, Medium flour, thin flour and durum wheat can be mentioned, among which strong flour, semi-strong flour and durum flour are preferred. In addition, whole wheat flour or roasted flour can also be used as wheat flour. Further, as flours other than wheat flour, rye flour, rye flour, corn flour, rice flour, various starches, mixed flours thereof and the like can be appropriately selected and used.

  Furthermore, in the present invention, the auxiliary material used for the production of bread dough and pie dough is not particularly limited as long as it is usually used for the production of bread and pie dough. For example, various fermented species and yeast (raw yeast, Dry yeast, etc.); sugar and other sugars; yeast food; egg or egg powder; skim milk powder, whole milk powder, raw milk, cheese, whey and other dairy products; thickeners; shortening, butter, margarine and other animal and vegetable oils Oils and fats such as; emulsifiers; inorganic salts such as salt; proteins such as gluten and milk protein; dietary fibers; flavoring materials such as coffee and cocoa; fruit juices; sweeteners; fragrances;

The present invention is a method for producing breads comprising the following steps (a) to (e).
(A) Pie dough using 0.5 to 15% by mass of pregelatinized wheat flour or pregelatinized starch in a flour raw material mainly composed of wheat flour, and using 50 to 200 parts by weight of fats and oils per 100 parts by weight of the flour raw material The process of producing
(B) A step of forming the pie dough into a chip-shaped pie dough by molding the pie dough into a chip shape having a thickness of 1 to 5 mm, both vertically and horizontally having a size of 10 to 30 mm;
(C) When producing bread dough using the chip-shaped pie dough, adding 10 to 80 parts by mass of the chip-shaped pie dough with respect to 100 parts by mass of the flour raw material mainly composed of flour;
(D) After adding the above-mentioned chip-like pie dough, when kneading to form bread dough, the kneading time required until the chip-like pie dough is uniformly mixed in the bread dough is 100%. Sometimes 20 to 80% mixing time;
(E) Next, a step of breadmaking according to a conventional method;
In the present invention, the state in which the chip-like pie dough is uniformly mixed in the bread dough means a state in which the pie dough is integrated with the surrounding bread dough portion and cannot be distinguished.
Hereinafter, the above (a) to (e) will be described in detail.

(A) The flour raw material used for producing the pie dough contains 0.5 to 15% by mass, preferably 1 to 10% by mass of pregelatinized flour or pregelatinized starch, preferably pregelatinized flour. The pregelatinized wheat flour or pregelatinized starch is not particularly limited as long as the pregelatinization degree is 80% or more, preferably 90% or more. The pregelatinized flour is obtained by adding water to 100 parts by weight of wheat flour, subjecting it to a uniaxial or multiaxial extruder and pressurizing and heating to pregelatinize, extruding from a die nozzle and expanding, then drying and pulverizing. Preferred is pregelatinized flour. Examples of the pregelatinized starch include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, and sweet potato starch that have been pregelatinized. In addition, the pregelatinization degree of pregelatinized wheat flour or pregelatinized starch can be measured by the diastase method.

  By adding 0.5 to 15% by mass of pregelatinized wheat flour or pregelatinized starch to the raw material for pie dough, the physical properties of the pie dough are changed so as to be more viscous. As a result, when making bread dough by adding chipped pie dough and kneading to make bread dough, pie dough becomes difficult to mix evenly in bread dough, while pie dough is almost uniform in bread dough In the form of a thin film. In this case, even if a thickener such as alginic acid is used instead of pregelatinized wheat flour or pregelatinized starch, this effect of the present invention cannot be obtained.

  When the blended amount of pregelatinized wheat flour or pregelatinized starch is less than 0.5% by mass, the pie dough is easily mixed uniformly in the bread dough, and as a result, the resulting bread has an oily texture, 15 When the mass% is exceeded, the pie dough becomes too sticky and the added pie dough is less likely to be mixed in the bread dough, and it tends to be unevenly distributed as a large lump. Unevenness is likely to occur, which is not preferable.

  In the present invention, when producing pie dough, dough obtained by adding water to a flour-based flour raw material containing 0.5 to 15% by mass of pregelatinized wheat flour or pregelatinized starch and kneading the dough, It is produced by a conventional method using 50 to 200 parts by mass, preferably 50 to 180 parts by mass of fats and oils per 100 parts by mass of the raw material for flour. If the amount of fat used for 100 parts by weight of the flour raw material is less than 50 parts by weight, it cannot be said that the fat-derived flavor such as butter flavor is sufficient. When the amount of the fats and oils used exceeds 200 parts by mass, the resulting bread tends to be oily, which is not preferable. As a method for producing pie dough, pie dough may be manufactured by kneading the dough and fats and oils. A dough is preferred. The fats and oils to be used are not particularly limited as long as they are usually used for pie dough production, but include butter, margarine, shortening and the like. Moreover, you may mix | blend suitably the auxiliary material normally used for pie dough manufacture.

(B) The pie dough obtained as described above is preferably adjusted to a thickness of 1 to 5 mm, more preferably 1.5 to 3 mm. Next, the pie dough is formed into a chip-shaped pie dough by molding the length and width into a size of preferably 10 to 30 mm, more preferably 10 to 20 mm. By adjusting the thickness, vertical and horizontal size of the chip-shaped puff pastry to this range, the chip-shaped puff pastry is uniform in the bread dough when the chip-shaped puff pastry is added to produce the bread dough. However, the chip-like pie dough is almost uniformly dispersed in the bread dough and is present in a thin film form. In this case, if the pie dough is in a dice shape as in Patent Document 1, or if the vertical or horizontal size exceeds 30 mm as in Patent Document 2, the chip-shaped pie dough is mixed in the bread dough. It becomes difficult to be unevenly distributed as a large lump, and as a result, the portion of the chip-like pie dough that contains a lot of oil and fat and the portion of the surrounding bread dough become large unevenness, and the internal phase and texture unevenness of the resulting bread Is likely to occur.

(C) When manufacturing bread dough using the said chip-shaped pie dough, 10-80 mass parts of this chip-shaped pie dough is added with respect to 100 mass parts of flour raw materials mainly composed of flour. At that time, flour raw materials and auxiliary raw materials for producing bread dough, a predetermined amount of water are added and kneaded, and the chip-like pie dough is added at the final stage of bread dough formation. That is, the chip-like pie dough is not added in the first to middle stages of bread dough formation.

  If the added amount of the chip-shaped pie dough is less than 10 parts by mass, it will be immediately and uniformly mixed in the bread dough in the kneading process, and the resulting bread will also have a fat-derived flavor, for example, butter flavor is sufficient. No more. On the other hand, when the amount exceeds 80 parts by mass, the texture of the resulting breads becomes inferior, and the flavor becomes oily. In addition, when adding the chip-shaped pie dough in a refrigerated or frozen state, if the addition amount exceeds a predetermined amount, the temperature of the bread dough becomes considerably lower than the predetermined kneading temperature, which is not preferable.

(D) Next, after adding the above-mentioned chip-shaped pie dough, lightly kneading is performed. The kneading conditions in this case are as follows: when the pie dough is mixed uniformly in the bread dough and the mixing time required for integration with the surrounding dough portion is 100% (hereinafter referred to as “100 % Relative to 20 to 80%) (that is, 20 to 80%), but preferably relative time corresponding to 40 to 70% (i.e., 40 to 70%). Time) Chaos. By performing this time kneading, the added chip-like pie dough is almost uniformly dispersed in the bread dough and is present in a thin film form. That is, the fats and oils added in the form contained in the chip-shaped pie dough are retained in the pie dough inside the bread dough, and are present in a thin film-like and almost uniformly dispersed state. As a result, the resulting breads do not become oily, have an excellent flavor derived from fats and oils, have a uniform texture, are soft while maintaining moderate elasticity, and are not inferior to ordinary breads. It is an excellent bread product with a strong internal phase. Normally, a bread-making mixer is used for the production of bread dough, and three types of kneading speeds of low speed, medium speed, and high speed are properly used as kneading conditions. Although the length of the% time is different, the relative time (% time) of 20 to 80% in the present invention does not change at any of the chaotic speeds of low speed, medium speed, and high speed.

(E) After forming the bread dough in which the chip-like dough is almost uniformly dispersed as in (d) above, the bread may be baked by fermentation, punching, division / molding, final fermentation, baking, etc. according to a conventional method. . In addition, examples of the bread making method applicable in the present invention include a straight method, a medium seed method, and a rapid growing method. However, in the case of the middle seed method, it is necessary to add the chip-like pie dough at the time of forming the main dough and knead as described in (d) above.
In addition, the chip-shaped pie dough is preferably added in a refrigerated, semi-frozen or frozen state since the handling property of the chip-shaped pie dough is improved.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these illustrations.

<Examples 1-5 and Comparative Examples 1-2>
The size of the chip-like pie dough added when producing bread dough was examined as follows.
Pie dough was prepared by the following formulation and process. The obtained pie dough was roll-rolled to adjust the thickness and molded into a predetermined size to obtain a chip-like pie dough (oil content: 37.4% by mass). Table 1 below shows the thickness and size (vertical and horizontal sizes) of the obtained chip-shaped pie dough.

[Composition and process of chip-shaped pie dough]
<Combination>
Powerful powder 50 (parts by mass)
Light flour 45
Pre-gelatinized flour 5
Salt 2
Margarine 5
Whole egg 10
Water 50
Folding oil and fat (butter) 100
<Process>
Chaos Low speed 2 minutes → Medium speed 5 minutes → High speed 5 minutes Kneading temperature 22 ℃
Cooling 2 hours (5 ° C)
Oil folds 4 folds 2 times → 3 folds 2 times Rolling See Table 1 Molding 〃

Subsequently, using the obtained chip-shaped pie dough, a pullman-type bread was produced by the following blending and bread making process (medium seed method).
A piece of bread dough added with chip-shaped puff pastry (size: 15 mm x 15 mm x 2 mm) is kneaded at a low speed, and the chip-shaped puff pastry is uniformly mixed in the bread dough and integrated with the surrounding bread dough portion. It was about 240 seconds when the time (100% time) required until it was converted was confirmed.
About the obtained Pullman type bread, the internal phase, texture and flavor were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Table 1 shows the average of the obtained results.

[Pullman type bread combination and baking process]
<Combination>
Medium-sized honsen strong powder 70 (parts by mass) 30 (parts by mass)
Raw yeast 2 0.3
East food 0.1-
Salt-2
Sugar-8
Nonfat dry milk-2
Margarine-2
Water 40 28
Chip-shaped puff pastry-40 (oil content: 37.4% by mass)
<Bread making process>
[Medium species]
Chaos Low speed 2 minutes → Medium speed 4 minutes 捏 Up temperature 24 ℃
Fermentation time 4 hours (Temperature 27 ° C / Humidity 75%)
[Main article]
Chaos Low speed 3 minutes → Medium speed 5 minutes → Margarine addition → Medium speed 3 minutes → High speed 1 minute
→ Chip-shaped dough added → Low speed 120 seconds ^{* 1)}
[ ^{* 1)} Chaos time; 50% time]
Soaking temperature 24 ℃
Fermentation time 20 minutes (temperature 27 ° C / humidity 75%)
Split weight 270g
Bench time 20 minutes Molding Use molder, stuff into bread mold 65 minutes (temperature 38 ° C / humidity 85%)
Firing 35 minutes (220 ° C)

  As a result, in Examples 1 to 5 in which the thickness of the chip-shaped pie dough was adjusted to 1 to 5 mm, the inner phase of the bread was thin and uniform, the texture was uniform and soft and elastic, and the flavor was also good It was good. Particularly in Examples 2 to 4 where the thickness of the chip-shaped pie dough was 1.5 to 3 mm, the inner phase, texture and flavor were all very good. On the other hand, in the comparative example 1 in which the thickness of the chip-shaped pie dough is 7 mm, the inner phase is uneven and slightly inferior in film thickness, the texture is not uneven, but is slightly inferior in softness, slightly lacking in elasticity, and has a flavor. It was somewhat inferior. Moreover, as described in Patent Document 1, in Comparative Example 2 in which the chip-shaped puff pastry was formed in a dice shape with a side of 10 mm, the inner phase was uneven in film thickness and the texture was uneven. It was partly stiff and not elastic, and the flavor was strongly inferior in oiliness.

<Examples 6-9 and Comparative Examples 3-5>
The size of the chip-shaped pie dough was examined as follows.
Pie dough was prepared by the following formulation and process. The obtained pie dough was rolled and adjusted to a thickness of 2 mm, and cut into a predetermined size to obtain a chip-like pie dough (oil content: 32.4% by mass). The size (length × width size) of the obtained chip-shaped pie dough is shown in Table 3 below.

[Composition and process of chip-shaped pie dough]
<Combination>
Powerful powder 50 (parts by mass)
Light flour 45
Pre-gelatinized flour 5
Salt 2
Margarine 5
Whole egg 10
Water 50
Folding oil (butter) 80
<Process>
Chaos Low speed 2 minutes → Medium speed 5 minutes → High speed 5 minutes Kneading temperature 22 ℃
Cooling 2 hours (5 ° C)
Oil / Fold Insert 4 Fold 2 times → 3 Fold 2 times Roll 2mm
See Table 3

  Next, using the obtained chip-shaped pie dough, a pullman-type bread was produced by the same formulation and bread-making process as in Example 1, and the internal phase, texture and flavor were evaluated according to the evaluation criteria shown in Table 2 for 10 persons. The panel was evaluated. Table 3 shows the average of the obtained results.

  As a result, in Examples 6 to 9 in which the vertical and horizontal sizes of the chip-shaped pie dough were adjusted to a size of 10 to 30 mm, the inner phase of the bread was thin and uniform, and the texture was soft without unevenness. There was also elasticity and the flavor was good. On the other hand, in Comparative Example 3 in which the vertical and horizontal sizes of the chip-shaped puff pastry are both 50 mm and Comparative Example 4 in which the vertical and horizontal sizes are molded into a band of 20 × 70 mm as described in Patent Document 2, the inner phase The film thickness is uneven and slightly inferior, the texture is not uneven, but it is slightly inferior in softness and slightly lacking in elasticity, and it can be said that it is sufficient although the flavor is also preferable oily flavor and the original flavor of bread It wasn't. In Comparative Example 5 in which the vertical and horizontal sizes of the chip-shaped puff pastry were 5 mm, the texture was slightly soft and somewhat elastic, but the inner phase was slightly thick.

<Examples 10 to 14 and Comparative Examples 6 to 8>
The blended amount of pregelatinized wheat flour or pregelatinized starch in the chip-shaped pie dough was examined as follows.
A puff pastry was prepared in the same manner as in Example 1 except that the raw material having the composition shown in Table 4 below was used as the flour raw material for puff pastry. Next, each obtained pie dough was rolled and adjusted to a thickness of 2 mm, and the vertical x horizontal size was formed into a size of 15 x 15 mm to obtain each chip-like pie dough (oil content: 37.4% by mass).
Using each chip-shaped pie dough, a mountain-shaped bread was produced by the following formulation and bread making process (straight method).
In addition, the time required for the pastry dough added with chip-shaped puff pastry at medium speed to mix evenly in the dough and integrate with the surrounding dough portion (100% time) ), It was about 180 seconds.
About the obtained mountain type bread, the internal phase and the texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Table 4 shows the average of the obtained results.

[Combination of mountain type bread and bread making process]
<Combination>
Powerful powder 100 (parts by mass)
Raw yeast 2
East Food 0.1
Salt 2
Sugar 6
Nonfat dry milk 2
Margarine 2
Water 72
Chip-shaped puff pastry 40 (oil content: 37.4% by mass)
<Bread making process>
Chaos Low speed 4 minutes → Medium speed 7 minutes → Margarine addition → Low speed 2 → Medium speed 4 minutes → High speed
1 minute → chip-like pie dough added → medium speed 90 seconds ^{* 1)}
[ ^{* 1)} Chaos time; 50% time]
Kneading temperature 24 ℃
Fermentation 90 minutes 30 minutes after punching (temperature 27 ℃ / humidity 75%)
Split weight 270g
Bench time 25 minutes Molding Use molder, stuff into bread molds 65 minutes (temperature 38 ° C / 85% humidity)
Firing 35 minutes (220 ° C)

  As a result, in Examples 10 to 14 in which 1 to 15% by mass of pregelatinized wheat flour or pregelatinized starch was added to the flour material of the chip-shaped pie dough, the inner phase of the bread was thin and uniform, and the texture was soft It was also elastic and had a good flavor. Especially in Examples 10 to 12 in which pregelatinized flour was added in the range of 1 to 10% by mass, the internal phase, texture and flavor were all very good. On the other hand, in Comparative Example 6 in which the addition amount of pregelatinized wheat flour was 0.1% by mass, the inner phase was a film thickness, the texture was slightly inferior in softness and slightly lacking in elasticity, and the flavor was oily It was slightly strong and slightly inferior to the original flavor of bread. In Comparative Example 7 in which the amount of pre-gelatinized flour added is 20% by mass, the inner phase is uneven and inferior in film thickness, the texture is uneven, the texture is hard, the softness is inferior, and the elasticity is lacking The flavor was inferior. Moreover, in Comparative Example 8 in which alginic acid was added as a thickener instead of pregelatinized flour, the inner phase was a film thickness, the texture was slightly hard and lacked elasticity, and the flavor was oily Slightly strong and slightly inferior to the original flavor of bread.

<Examples 15 to 19 and Comparative Examples 9 to 10>
The blending amount of the chip-shaped pie dough added when manufacturing the bread dough was examined as follows.
The pie dough prepared in the same manner as in Example 1 was rolled and adjusted to a thickness of 2 mm, and the length × width size was molded into a size of 15 × 15 mm to obtain a chip-like pie dough (containing fats and oils) (Amount: 37.4% by mass).
Next, the obtained chip-shaped pie dough was added to the bread dough with the blending amount shown in Table 5 below with respect to 100 parts by mass of the raw material flour in the bread dough. Bread).
In addition, the pastry dough added with chip-shaped puff pastry (size: 15 mm x 15 mm x 2 mm) is kneaded at a low speed, and the chip-shaped puff pastry is uniformly mixed in the bread dough and integrated with the surrounding bread dough portion. It was about 240 seconds when the time (100% time) required until it was confirmed was confirmed.
With respect to the obtained bread bread, the internal phase, texture and flavor were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The average of the obtained results is shown in Table 5.

[Combination of confectionery bread and bread making process]
<Combination>
Powerful powder 100 (parts by mass)
Raw yeast 3
East Food 0.2
Salt 1
Sugar 20
Nonfat dry milk 3
Margarine 7
Whole egg 10
Water 54
Chip-shaped puff pastry 40 (oil content: 37.4% by mass)
<Bread making process>
Chaos Low speed 4 minutes → Medium speed 6 minutes → Margarine addition → Low speed 2 minutes → Medium speed 4 minutes → High speed
1 minute → chip-like pie dough added → low speed 120 seconds ^{* 1)}
[ ^{* 1)} Chaos time; 50% time]
Kneading temperature 24 ℃
Fermentation 90 minutes 30 minutes after punching (temperature 27 ℃ / humidity 75%)
Divided weight 45g
Bench time 15 minutes Molding (45g)
Proofer 65 minutes (temperature 38 ° C / humidity 85%)
Firing 12 minutes (210 ° C)

  As a result, in Examples 15 to 19 in which the chip-like pie dough was added in an amount of 10 to 80 parts by mass with respect to 100 parts by mass of the raw flour in the dough, the inner phase of the obtained bread was thin. In addition, the texture was soft and elastic, and the flavor was rich in fat and oil flavor, and had the original flavor of bread, which was slightly good or good in any respect. In particular, in Examples 16 to 18 in which the amount of the chip-shaped pie dough was 20 to 60 parts by mass, the internal phase, texture and flavor were very good. On the other hand, in Comparative Example 9 in which the amount of the chip-shaped pie dough is 5 parts by mass, the texture is slightly soft and somewhat elastic, but the inner phase is a film thickness, and the flavor is also preferred. The flavor was slightly inferior. Further, in Comparative Example 10 in which the amount of chip-shaped pie dough is 100 parts by mass, the inner phase is uneven and somewhat inferior in film thickness, the texture is slightly inferior in softness, slightly lacking in elasticity, and the flavor is the original bread Although it has a slight flavor, it is slightly oily and has a weak preferred fat and oil flavor.

<Examples 20 to 23 and Comparative Examples 11 to 12>
After adding the chip-shaped pie dough, the following conditions were examined for the kneading conditions in producing bread dough.
Pie dough was prepared by the following formulation and process. The obtained pie dough was rolled and adjusted to a thickness of 2 mm, and the length × width size was molded to a size of 15 × 15 mm to obtain a chip-like pie dough (oil content: 47.3 mass) %).
Next, a table roll was produced according to the following formulation and bread making process except that the obtained chip-shaped pie dough was added to bread dough and kneaded under the conditions shown in Table 6 below. In addition, it is necessary to mix the pastry dough with chip-shaped pie dough at a low speed in advance, and the time required for the chip-shaped pie dough to mix uniformly in the bread dough and to be integrated with the surrounding bread dough portion (100% time) ), It was about 240 seconds.
About the obtained table roll, according to the evaluation criteria shown in Table 2, the internal phase, food texture, and flavor were evaluated by 10 panelists. Table 6 shows the average of the obtained results.

[Composition and process of chip-shaped pie dough]
<Combination>
Powerful powder 50 (parts by mass)
Light flour 45
Pre-gelatinized flour 5
Salt 2
Margarine 5
Whole egg 10
Water 50
Folding oil (butter) 150
<Process>
Chaos Low speed 2 minutes → Medium speed 5 minutes → High speed 5 minutes Kneading temperature 22 ℃
Cooling 2 hours (-20 ° C)
Oil and fat folds 4 folds 2 times → 3 folds 2 times rolled Dough thickness 2 mm
Cutting 1.5cm × 1.5cm

[Table roll formulation and bread making process]
<Combination>
Powerful powder 100 (parts by mass)
Raw yeast 3
East Food 0.1
Salt 1
Sugar 12
Nonfat dry milk 2
Margarine 10
Whole egg 15
Water 52
Chip-shaped puff pastry 40 (oil content: 47.3 mass%)
<Bread making process>
Chaos Low speed 5 minutes → Medium speed 7 minutes → High speed 1 minute → Margarine addition → Low speed 2 powder → Medium speed
4 minutes → high speed 1 minute → chip-shaped puff pastry addition → low speed 30-240 seconds ^{* 1)}
[ ^{* 1]} Chaos time; 12-100% time]
Kneading temperature 24 ℃
Fermentation 60 minutes 30 minutes after punching (temperature 27 ° C / humidity 75%)
Divided weight 40g
Bench time 20 minutes Molding into roll molds Explosion 55 minutes (temperature 38 ° C / humidity 85%)
Firing 9 minutes (210 ° C)

  As a result, in Examples 20 to 23 in which the kneading time after adding the chip-shaped pie dough corresponds to 20 to 80% time, the inner phase of the bread was thin, the texture was soft and elastic, and the flavor was also good It was rich in butter flavor and had the original flavor of bread, and was slightly good or good in any respect. In particular, in Examples 21 to 22 in which the relative chaos time corresponds to 40 to 70% time, the inner phase, the texture, and the flavor were very good. On the other hand, in Comparative Example 11 in which the relative kneading time is less than 20%, the inner phase is uneven and slightly inferior in film thickness, the texture is uneven, partially hard, lacking elasticity, and favorable flavor. It was poor in flavor and inferior to the original flavor of bread. Further, in Comparative Example 12 with a relative chaos time of 100%, the inner phase is the film thickness, the texture is slightly inferior in softness, slightly lacking in elasticity, and the flavor is slightly oily, The preferred oil and fat flavor was weak, and was slightly inferior to the original flavor of bread.

<Example 24>
In sweet rolls with a fat content of more than about 16% by mass, whether or not the internal phase, texture and flavor can be improved by adding a part of the fat used in the form of chip-shaped pie dough is examined as follows. went.
The pie dough prepared in the same manner as in Example 1 was rolled and adjusted to a thickness of 2 mm, and the length × width size was molded into a size of 15 × 15 mm to obtain a chip-like pie dough (oil and fat Content: 37.4% by mass).
Next, sweet rolls were produced by the following blending and bread making processes using the obtained chip-shaped pie dough. In addition, the normal sweet roll manufactured using 30 mass parts of margarines without adding chip-shaped puff pastry was used as a control example.
Also, mix the bread dough with chip-shaped pie dough at low speed in advance, the time required for the chip-shaped pie dough to mix uniformly in the bread dough and integrate with the surrounding bread dough part (100% time) As a result, it was about 240 seconds.
About the obtained sweet roll, the internal phase, food texture, and flavor were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Table 7 shows the average of the obtained results.

[Combination of sweet roll and bread making process]
<Combination>
Powerful powder 100 (parts by mass)
Raw yeast 5
East Food 0.1
Salt 1.2
Sugar 20
Nonfat dry milk 3
Margarine 15
Whole egg 20
Water 40
Chip-shaped puff pastry 40 (oil content: 37.4% by mass)
<Bread making process>
Chaos Low speed 3 minutes → Medium speed 10 minutes → Chip pastry addition → Low speed 120 seconds ^{* 1)}
[ ^{* 1)} Chaos time; 50% time]
Kneading temperature 27 ℃
Fermentation 60 minutes (temperature 27 ° C / humidity 75%)
Split weight 50g
Bench time 20 minutes Molding into roll mold Proofer 60 minutes (temperature 32 ° C / humidity 80%)
Firing 12 minutes (190 ° C)

  From the results of Table 7, in Example 24 in which a part (half amount) of fats and oils used in the production of sweet rolls was added in the form of chip-shaped pie dough, the inner phase was thin and uniform, and the texture was soft. And, it had elasticity, and the flavor had the original flavor of bread and was good in any of the internal phase, texture and flavor. In particular, by contrasting with a control example which is a normal sweet roll, an excellent sweet roll with improved internal phase, texture and flavor can be obtained by adding a part of fats and oils in the form of chip-shaped pie dough. It was confirmed.

Claims (4)

The manufacturing method of breads which consists of the process of following (a)-(e).
(A) Pie dough using 0.5 to 15% by mass of pregelatinized wheat flour or pregelatinized starch in a flour raw material mainly composed of wheat flour, and using 50 to 200 parts by weight of fats and oils per 100 parts by weight of the flour raw material The process of producing
(B) A step of forming the pie dough into a chip-shaped pie dough by molding the pie dough into a chip shape having a thickness of 1 to 5 mm, both vertically and horizontally having a size of 10 to 30 mm;
(C) When producing bread dough using the chip-shaped pie dough, adding 10 to 80 parts by mass of the chip-shaped pie dough with respect to 100 parts by mass of the flour raw material mainly composed of flour;
(D) After adding the above-mentioned chip-like pie dough, when kneading to form bread dough, the kneading time required until the chip-like pie dough is uniformly mixed in the bread dough is 100%. Sometimes 20 to 80% mixing time;
(E) Next, a step of breadmaking according to a conventional method; The method according to claim 1, wherein the chip-shaped pie dough is added in a refrigerated, semi-frozen or frozen state. The method according to claim 1 or 2, wherein the method for producing breads is a medium seed method, and the chip-shaped pie dough is added during the formation of the main body dough. Bread obtained by the method according to any one of claims 1 to 3.