JPH01191637A - Composite bread - Google Patents

Abstract

PURPOSE:To obtain through a simple process the title bread of various types, with combined food(s) tastable independently, by making at least one kind of food into a sheet-like form together with a sheet-like food base followed by laminating said form(s) on a bread internally, externally or both. CONSTITUTION:A sheet-like food base such as (A) a composition prepared by kneading, in a concentrated solution of a polyhydric alcohol such as glycerin, natural poly saccharide such as alginic acid or its combination with a protein such as soy bean protein (B) a second composition prepared by coagulation of a protein such as soy bean protein or albumen protein, or (C) a third composition prepared by coagulation of pectic acid is dissolved in water followed by spiking the resultant solution with food(s), seasoning and spice to be made into a sheet-like product. Said product(s) is (are) laminated on a bread base internally, externally or both followed by baking, thus obtaining the objective bread.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to bread in which various foods are freely blended with bread dough and are separated into sheets without being mixed with the bread dough.

[Conventional technology]

Bread is made by fermenting and baking flour-based ingredients using yeast, and the resulting carbon dioxide gas is trapped in the dough, creating a porous structure.

Conventionally, in order to impart various flavors to bread, a method has been adopted in which powdered foods such as cocoa, block foods such as cheese and raisins, or paste foods are kneaded into dough at the same time. There are also sweet breads in which pasty foods such as bean paste and cream are wrapped in the center of the bread, and sweet breads in which various foods are placed on top of the bread and then baked.

[Problem to be solved by the invention]

However, even when these methods are used, it is very time-consuming and difficult to blend various foods into bread while maintaining the taste of each food independently. Depending on the type of food, the method of kneading it into bread dough at the same time has been impracticable because it gets mixed into the bread dough and loses its properties.

There has been a need for a new and simple bread manufacturing method that can add variety to bread by adding any food to any part of the bread in any manner.

[Means of problem solving]

The present invention solves the above problems, and is characterized in that at least one of foods, seasonings, and spices is laminated in the form of a sheet on the inside, outside, or both of the bread. do.

In the present invention, bread refers to ordinary bread made from yeast-fermented bread dough containing wheat flour as a main ingredient. This bread dough is laminated with sheet foods containing various foods and then wrapped or rolled to give bread variety.

Sheet-shaped foods are made by mixing paste obtained by blending other foods with sheet-shaped food base materials, which will be described later. It is a solid sheet-like solid.

Methods of layering sheet foods on bread include, for example, sandwiching one or more layers of sheet foods between bread dough, placing the sheet food on top of or underneath the bread dough and baking it, and baking the sheet food by placing the sheet food on bread dough. There is a method of wrapping the food, a method of wrapping another paste-like food in a sheet-like food and embedding it in bread dough, or a method of placing the sheet-like food on top of a thinly rolled-out bread dough, rolling it in a spiral, and baking it.

In this way, the sheet food base material dissolves into the dough, and in this case only the food in the sheet food product remains in phase, creating an independent flavor phase. Depending on the type of sheet food base material, it may not dissolve, but since the sheet food base material itself is tasteless and the amount is small, the taste of the compounded food can be felt without any discomfort.

The sheet-like food base material is firstly a powder obtained by kneading natural polywMs or natural polysaccharides and protein or its decomposition products in a concentrated solution of polyhydric alcohol, and this is powder obtained by kneading a protein or its decomposition product in a concentrated solution of polyhydric alcohol. Food materials are mixed, formed into a sheet, and dried. Examples of the polyhydric alcohol used here include polyhydric alcohols in a narrow sense such as propylene glycol and glycerin. Examples of sugar alcohols include sorbitol, mannitol, maltitol, xylitol, and the like. Glucose, fructose, galactose, xylose, etc. are used as single #Ms.

Sucrose, maltose, lactose, etc. are used as trisaccharides. As oligosaccharides, the decomposition products of starches from sweet potatoes, potatoes, corn, etc. by enzymes, acids, etc. are used, and they are trisaccharides, trisaccharides, tetrasaccharides, and five IJ! Contains saccharides, hexasaccharides, etc.

Natural polysaccharides include carrageenan, alginic acid, gN, agar, locust bean gum, gum, tamarind seeds, pectin, xanthan gum, glucomannan, chitin, which is a type of mucopolysaccharide, pullulan, Cyclodextrins and the like can also be widely used.

A protein can also be used in combination with the above natural polysaccharide. Examples of proteins include soybean protein, wheat protein, milk protein, egg white, collagen, collagen decomposition products, and microbial protein. Examples of proteolytic products include polypeptides, dipeptides, tripeptides, and amino acids (including neutral, basic, and acidic amino acids). Generally, compositions obtained by using proteins in place of a portion of natural gums tend to have improved strength.

The sheet-like food base material according to the present invention is one in which natural polysaccharides react in a system of these polyhydric alcohols. In these systems, liquid products are used as is or slightly diluted, and powder products are used at a concentration of 60 to 90%.
% aqueous solution, preferably 70 to 80% aqueous solution, and at least one of the above polysaccharides is kneaded into this. When kneading, protein or its decomposition products, cellulose,
Although other ingredients such as starch may be added, a preferable composition cannot be obtained with these ingredients alone.

The composition obtained by kneading the above raw materials is generally a somewhat moist powder. When this is dissolved in water, the solid content is 2~
It becomes a 10% viscous solution or paste, which can be mixed with a large amount of other food materials and irreversibly solidified by standing at room temperature, freezing, refrigeration, or heating. Moreover, the physical properties of the obtained coagulated material, particularly strength, heat resistance, and water dissolution temperature, can be adjusted by combining the raw materials used.

Secondly, sheet food base materials obtained by coagulating proteins such as soybean protein and egg white are also used.

Thirdly, a sheet-like food base material in which pectin is coagulated with an acid is also preferably used, and not only the sheet-like food base materials listed above but other sheet-like food base materials can also be used.

These sheet-like food base materials are relatively insoluble in water and can be eaten as is, but are suitable for mixing with other food materials and retain the taste of the other food materials.

There are a wide variety of foods that can be mixed into sheet food base materials, such as wakame, kelp, hijiki, seaweed, shrimp, squid,
Examples include bonito, tuna, salmon, cod roe, salmon roe, sea urchin, spinach, corn powder, carrot, miso, sesame, perilla, plum, and mustard.

When mixing these food materials into a sheet-like food base material, the food materials may be mixed as is, they may be mixed after being prepared into a certain particle size or shape, or the food materials may be mixed in a paste form. You can. The concentration of the food material and the thickness of the sheet can be adjusted as appropriate depending on the type of food and the purpose of use. Sheet-shaped foods are shaped foods that are easy to handle, have a good flavor balance with bread, can exist as clumps that provide an independent texture in baked bread without being completely mixed, and are suitable for sheet-shaped food bases. It is preferable to use something that does not give you a sense of the texture of the material.

[Effect]

The present invention is characterized in that bread dough is previously formed into a sheet shape before being mixed with other food materials. Therefore, it becomes easy to handle and can be combined with bread dough in various ways. In addition, since the sheet material itself has no taste and is used in a small amount, its presence does not have a negative effect on the taste, and it also acts as a barrier, preventing other foods from soaking into the bread dough and separating the two from each other. Prevent the taste from spoiling each other.

[Example 1] Wheat flour (strong flour) 70 parts by weight Yeast 3 parts by weight Yeast food
0.1 parts by weight emulsifier
0.3 parts by weight sugar
4 parts by weight whole eggs 5
Part by weight: 35 parts by weight After thoroughly and uniformly mixing the above-mentioned medium ingredients, 27 to 28 parts by weight
Semi-fermentation was carried out for 150 minutes in a fermentation chamber at 75-80% RH. Next, wheat flour (strong flour) 30 parts by weight salt
1 part by weight isomerized liquid sugar
28 parts by weight fats and oils
6 parts by weight skimmed milk powder
Add the main kneading material consisting of 2 parts by weight of water and 7 parts by weight, knead it while maintaining the temperature at 28°C ± 0.5'C, and then take a floor time of 40 minutes to ripen it, adjust the gluten structure, and make it sticky. decreased. The dough was divided into approximately 50 g/piece with a divider, rounded with a rounder, and then left to rest for 15 to 20 minutes. Use a molder to roll out the rice dough into a disc shape with a diameter of about 12c+n and make a dough sheet (
A sheet-shaped food product of approximately the same shape as the dough sheet was placed on the dough sheet. Approximately 20 g of bean paste was placed on the sheet-shaped food. At this point, the whole product is mechanically turned over, and the sheet-like food is placed on top of the bean paste and the bread dough is placed on top of the sheet-like food, and the product is wrapped and shaped with the bean paste in the center. Put this in a foil at 38℃
The final fermentation was carried out for about 60 minutes at RH 80-85%. Next, it was baked at 200 to 210°C for 8 to 10 minutes, coated with polishing oil, cooled for 30 minutes, packaged using a packaging machine, and shipped.

The sheet-shaped food was prepared by heating and kneading sorbitol, carrageenan, and locust bean gum with a small amount of water, adding freeze-dried perilla powder, and drying the mixture with hot air to form a sheet.

The obtained composite loaf bread had the bean paste wrapped around the bean paste with the bread through the perilla layer, and was a delicious bean paste in which the bread, perilla, and red bean paste were combined while retaining their respective flavors.

[Example 2] A sheet-like food product similar to that of Example 1 was used except that chocolate containing cocoa and sugar as main ingredients was used instead of freeze-dried perilla powder.

Sweet bread was produced in the same manner as in Example 1 except that bread dough was used instead of the bean paste used in Example 1.

The obtained sweet bread had a unique flavor and had a chocolate layer along the outer layer of the inner layer of the outer layer of the bread.

〔Effect of the invention〕

The present invention has significantly increased the number of food materials and composite forms that can be combined with bread through a simple manufacturing process, making it easier to diversify bread.

Patent applicant Unicoroid Co., Ltd. Agent Patent Attorney Sadako Suzuki

Claims (1)

[Claims] (1) A composite bread in which at least one kind of food, seasoning, or spice is laminated in sheet form on the inside, outside, or both of the bread.