JPH01289442A - Confectionery bread and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title bread of attractive appearance with its section of mutually entangled shape by helically twisting a bread dough cut in a band form followed by folding in two and then mutually twisting and baking. CONSTITUTION:Firstly, a bread dough 10 is prepared by kneading (A) wheat flour, (B) table salt, (C) yeast, and (D) water, etc. Thence, this dough is cut into band forms 11, each of which is then twisted into a helical bread dough 12. This dough 12 is then folded in two and mutually twisted into a dough 13, which is then put into a baking oven where it is fermented and baked, thus obtaining the objective bread with the laminated surface 14 of its filling exposed.

Description

[Detailed Description of the Invention] B) Industrial Application Field This invention relates to sweet bread and a method for producing the same, and in particular, it involves dividing bread dough into strips, twisting the divided bread dough into a spiral shape, folding it in half, and then twisting and forming the dough. The present invention relates to a sweet bread made from baked bread dough and a method for producing the same.

(B) Conventional technology Conventional sweet breads include those that contain a filling, such as anpan, jam bread, and cream bread, and those that are made by inserting the filling into a cut formed in the top or side of a Koppepan-type bread. There are also products such as melon bread, which are made by wrapping bread dough in a dough other than bread dough and baking it.

By the way, in conventional sweet breads like this, the filling etc. are concentrated inside or outside, so depending on where you eat it, you cannot taste the filling etc. along with the dough, and the image of the product is fixed and visually The problem was that there was a lack of change.

To solve this problem, we divided the dough layer and the filling layer alternately into strips, twisted them, formed the whole into a multi-thread screw shape, and attached the ends of the filling layer to the dough. Sweet bread with an exposed structure on the surface (
Utility Model Application No. 62-162339, same applicant) was devised, and it is a sweet bread that allows you to enjoy the dough and filling together, is rich in visual variety, and is designed to meet the diversification of tastes. However, the effects of the above invention can be enhanced if further changes are made to the appearance.

An object of the present invention is to provide a confectionery bread in which bread dough is divided into strips and twisted, with a further change in appearance, and a method for producing the same. The filling layer is layered and then divided into strips and twisted, and the whole is shaped like a multi-thread screw so that the end of the filling layer is exposed on the surface of the dough. It is an object of the present invention to provide a sweet bread and a method for producing the same.

Q9 Means for Solving Problems In order to achieve the above object, this invention divides bread dough into strips, twists the divided dough to form a spiral dough, folds the spiral dough in half and twists it. I tried to match it.

Hereinafter, a detailed explanation will be given according to examples.

[Example 1] FIG. 1 is a manufacturing process explanatory diagram showing an example of the method for manufacturing sweet bread of the present invention. First, bread dough 1 made by kneading raw materials consisting of a combination of wheat flour, salt, yeast, water, etc. is divided into strips as shown in FIG. In the example, the bread dough 2 was divided into 15 m in length, 25 m in width, and 30 c11 in length. The divided bread dough is not limited to this, and can be appropriately selected depending on the size of the desired product. The strip-shaped bread dough 2 has cut edges 3a and 3b, and has an edge 3C13d formed by division. The strip-shaped bread dough 2 is shown in Figure 10.
As shown, twist the dough from both ends in opposite directions (Q and R directions). Depending on the twisting direction of the twisted bread dough, for example, the cut end 3a winds the edge 3C inward, and the belt-shaped dough 2 is formed into a spiral-shaped bread dough 4 that is twisted and wound.

A spiral band 5 formed by a spiral and a groove 6 formed between the spiral bands are formed in the spiral bread dough 4. The spiral bread dough 4 is folded in half as shown in FIG. 1 (■), and the two folded dough D° and D1'' are twisted together to form a shaped dough 7 (FIG. 1 @). At this time, it is desirable that the spiral bands 5 are twisted together in the grooves 6 so as to mesh with each other.

When the formed dough is placed in a roasting furnace and fermented, the expansion of the gluten film is promoted in the vertical direction, that is, in the direction of the edge 3C13d in FIG. On the other hand, in FIG. 1, the directions 3a and 3b are the length direction of the bread dough 1, that is, the stretching direction, so that the expansion of the gluten film is suppressed more than in the direction 3C13d.

When the formed dough is placed in the oven and baked, the dough further stretches out in the oven, forming edges 3c, 3d, and cut edges 3a,
The difference in expansion from the direction 3b widens, and as a result, the characteristics of the shape in which the spiral bands 5 undulate and intertwine with each other and the shape in which the edge 3C13d frames this appear more clearly, and a sweet bread having a unique shape and structure is obtained.

[Example 2] FIG. 2 is a manufacturing process explanatory diagram showing another example of the method for manufacturing sweet bread of the present invention. Bread dough made from the same raw materials as in Example (1) is used. In the examples, a known method was used to explain the process before dividing the bread dough, so it is not shown. The bread dough is rolled to form a rectangular bread dough, and a filling sheet is placed on the top half of the rolled bread dough. The filling sheet is a sheet of filling such as butter cream, peanut cream, chiccolate, etc. If a fluid filling is used, it may be applied to the upper half of the rolled bread dough. Next, the rolled bread dough is folded at the center so that a filling sheet or an applied fluid filling is interposed between the folded dough. The folded bread dough is rolled again to make bread dough, and then folded at the center to make rolled bread dough again. Further, operations such as folding and rolling are repeated, and when this step is completed, a bread dough is obtained in which bread dough layers and filling layers are alternately laminated. The above-mentioned bending step may be performed automatically, for example, by a method called a holding lamination method (Japanese Patent Publication No. 56-44687).

Divide, shape, and bake the dough using the same method as in Example (1).

FIG. 2 is an explanatory view of the step of dividing bread dough 10, which is formed by alternately laminating bread dough layers and filling layers, into strips and forming them.

As shown in Figure 2, the strip-shaped bread dough 10 has a plurality of dough layers 13a, 13b, 13 cm.-- is the filling 12a, 12b.

12c... are laminated with each other interposed therebetween.

A plurality of filling layers appear on the cut end 11aSllb of the bread dough 10. The bread dough 10 is prepared from the above-mentioned Example (1).
) is twisted to form a spiral dough 12 as shown in FIG.
As shown in FIG. 2 (■), bread dough 13 is formed by folding in half and twisting each other (see FIG. 2 (■)). Since a layer of bread dough and a filling layer is added to the structure, a more distinctive bread dough is formed. When the bread dough 13 is placed in a roasting oven and fermented, the dough expands in the stacking direction of the filling and the cut end 1
Expansion in the directions 1a and llb is suppressed. When the fermented bread dough 13 is baked, the edge 11C11 of the bread dough lO
The expansion is particularly remarkable in the 1d direction, and in the example (
The characteristics obtained by the method for manufacturing sweet bread according to No. 11 (contrast due to the difference in expansion between the edge 3C13d direction and the cut grooves 3a and 3b directions) are further increased, and in addition, the laminated surface 14 of the dough and filling is placed on the surface of the sweet bread. It is exposed in an undulating manner and is baked into a sweet bread with a unique shape and structure.

[Example 3] FIG. 3 is a manufacturing process explanatory diagram showing still another example of the method for manufacturing sweet bread of the present invention.

In this example, an oil-and-fat folded dough was used as the bread dough. In manufacturing sweet bread made from fat and oil folded dough,
It consists of three combinations: dough, filling, shape, and decoration, and the balance of these three combinations creates a harmonious taste.However, the combination of filling and decoration (coating/topping) is the main way to change the taste. There is a balance between the two.

However, by making changes that have never been seen before by shaping the dough, and by adding unique changes to the appearance, it is possible to create sweet breads that are rich in visual variety.

As the raw materials used in the examples, a mixture of wheat flour, salt, sugar, milk powder, yeast, whole eggs, fats and oils, etc. was used. Examples of dough formulations are as follows.

Strong flour: 60% Yeast:
6% thin blade powder...40% water...
40-50% salt ・・・1.2% whole eggs ・
・・・・・・・・・ 15% Milk powder ・・・・・・ 3%
Fats and oils ・・・・・・ 15% sugar ・・・・・・
・15% Mix and knead the raw materials to make bread dough. In the examples, the straight method was used. When kneading, yeast is first dissolved in a small amount of water and mixed with other ingredients. The kneading temperature is preferably about 16 to 26°C, and the kneaded dough is given appropriate floor time to make a dough with good extensibility.

After that, roll it out thinly and cool it, then wrap it in oil and fat with the evenly chilled dough.

A common method for wrapping fat and oil is, for example, placing butter on the left half of the center of the dough, folding back the right half, and pressing the periphery well.Folding is done by folding the dough into thirds three times. The bread dough that has been folded is cooled to improve its extensibility and then shaped. The bread dough 20 that has been folded is divided, shaped, and baked using the same method as in Example (1).

The divided bread dough 21 is shown in FIG. 3), and as shown in (2), a plurality of oil and fat layers 22 appear on the cutting holes 21a and 21b. The bread dough 20 was twisted in the same manner as in Example fil, and was formed into a spiral dough 23 as shown in FIG. (See Figure 1 ■). Place the bread dough in the oven to ferment. The temperature of the roasting furnace is 2
7℃~34℃, humidity 70~80%, 50 minutes~70℃
Ferment slowly for a minute. The dough expands in the direction in which the fat and oil are laminated, and expansion in the direction of the cut ends 21a and 21b is suppressed.

Place the fermented bread dough 24 in the oven at 190℃~2
Fire within the range of 20°C. When bread dough is baked, expansion is particularly remarkable in the edges 21c and 21d, and the edges 2IC and 21d and the cut edges 21a and 2
The difference in expansion in the direction 1b increases significantly, and furthermore, the oil layer 24
is exposed in an undulating manner on the surface of the sweet bread, and is baked into a sweet bread with a unique shape and structure.

[Example 4] FIG. 4 is a manufacturing process explanatory diagram showing another example of the method for manufacturing sweet bread using fat and oil folded dough as bread dough.

The oil-and-fat folded bread dough 20 formed according to Example (3) is thinly rolled out using a rolling pin or a reverse sheet (rolling machine) to form -thin sheets of bread dough F°.

As shown in FIG. 4, the filling 4a is placed on the bread dough F1. As an example, a thin chocolate sheet was used as the filling. The bread dough F It, which has been thinly stretched in the same manner as described above, is placed on top of the filling 4a. Thereafter, in the same manner as shown in Fig. 4 (■), bread dough and filling are alternately layered with the filling interposed between the bread doughs to form bread doughs F1, Fll, F''+*
*A filling-containing bread dough 30 having a stack of fillings 4a, 4b, 4c, etc. is made. The filling is
For example, almond cream, custard cream, various jams, various marmalades, etc. may be used as cream for sweet bread.

The bread dough 30 is divided, shaped and baked using the same method as in Example (3). Divide bread dough 30
As shown in FIG. 40, ■, the bread dough 31 is divided into strips, and a plurality of filling layers and fat layers are exposed at the cut ends 31a and 31b of the divided strips of bread dough 31. bread dough 31
As shown in Figure 4 ■, the twisted and spiral bread dough 3
The bread dough is formed into a bread dough which is folded in half and twisted together as shown in FIG. 4 [F] (see FIG. Since the lamination of the dough layer, fat layer, and filling layer is added to the characteristic shape structure, the dough is formed into a more characteristic bread dough. When the bread dough is placed in a roasting oven and fermented, the bread dough expands in the direction in which the dough, fat, and filling are laminated, and expansion in the direction of the cut ends 31a and 31b is suppressed. When fermented bread dough is baked, expansion is particularly noticeable in the dough layers F°, F'', and the edges 3
A significant difference in expansion appears in the directions 1c and 31d and in the directions 31a and 31b, and the laminated surface 33 of the dough, fat, and filling is exposed in a undulating manner on the surface of the sweet bread.
It is baked into sweet breads with a unique shape and structure.

(E) Effect As explained above, this invention forms bread dough using a method that has not been used in the past, so the product has a structure in which the cut ends are intertwined with each other in a undulating manner, and the edges are also interrupted in a undulating manner. It has a shape and structure that borders the cut end and intertwines, making it possible to create a sweet bread with a unique shape and structure that has never been seen before. In addition, examples (
2), (3), and (4), a sweet bread in which a filling layer or an oil layer is interposed in the bread dough, or a filling layer and an oil layer in the bread dough,
A plurality of filling layers or filling layers and oil and fat layers are exposed on the surface, and these filling layers or filling layers and oil and fat layers form linear lines and undulate and intertwine, thereby making the characteristic shape and structure more clear. has an effect,
It was possible to produce sweet bread that was differentiated from conventional sweet bread in terms of shape, structure, and appearance.

[Brief explanation of the drawing]

FIGS. 1 to 4 are explanatory diagrams showing an embodiment of the sweet bread manufacturing process of the present invention. 1.10,20.30...Dough 2.11.
21.31...Band-shaped bread dough 3a, 3b, l
la, llb, 21a, 21b, 31a, 31b...
...Cuts 12a, 12b, 12c...
Filling 22・・・・・・・・・・・・・・・
......Oil layers 4a, 4b, 4c...
・・・・・・・・・Filling F", F'" F e
"p' +... Oil and fat folded dough patent applicant Yamazaki Baking Co., Ltd. Figure 1 Figure 2 rE) Figure 4

Claims (1)

[Scope of Claims] 1. Bread dough made by kneading raw materials consisting of a combination of flour, salt, yeast, water, etc. is divided into strips and twisted into a spiral shape, and the spiral dough is folded in half in the middle. A confectionery bread made using a formed dough made by twisting and shaping the dough folded in half, wherein the cut surfaces obtained by dividing the bread dough are intertwined with each other in a spiral shape on the circumferential surface of the confectionery bread. A sweet bread characterized by being formed to have. 2. The sweet bread according to claim 1, wherein the bread dough is formed by laminating thinly rolled bread dough layers and filling layers, and the cut surface has a laminated surface in which bread dough layers and filling layers are alternately laminated. 3. Divide the dough into strips, twist the divided dough to form a spiral dough, fold the spiral dough in half in the middle, and twist the two folded dough together. 2. The method for producing sweet bread according to claim 1, wherein the bread is baked in a furnace after being shaped. 4. To make the bread dough, the filling is placed on the thinly rolled out bread dough, and the thinly rolled out bread dough is layered on top of the filling and then folded to create multiple layers of bread dough and filling layers alternately. Divide the dough into strips, twist the divided dough to form a spiral dough, and fold the spiral dough in half in the middle. 3. The method for producing sweet bread according to claim 2, wherein the folded bread dough is twisted and shaped, and then roasted and baked. 5. Bread dough made by mixing and kneading raw materials such as flour, salt, sugar, yeast, water, whole eggs, fats and oils, wrapping the fats and oils and folding it in is divided into strips, twisted into a spiral shape, and then twisted and formed. A confectionery bread made using a molded dough, the confectionery bread having a shape in which cut surfaces formed by dividing the bread dough are intertwined with each other in a spiral shape on the circumferential surface of the confectionery bread,
Both end edges of the bread dough divided into strips are puffed more than the cut surface to frame the spiral cut, and due to the contrast in shape due to the difference in the shape of the cut and the swelling of the both end edges, A sweet bread characterized by its unique shape and structure. 6. A sweet bread characterized in that the bread dough is formed by laminating a thinly rolled bread dough layer and a filling layer, and the cut surface has a laminated surface in which the bread dough layer, the fat layer, and the filling layer are alternately laminated. 7. Divide the bread dough made by wrapping and folding fat into strips, twist the divided dough to form a spiral-shaped bread dough, fold the spiral-shaped dough in half in the middle, and fold the dough into two. 6. The method for producing sweet bread according to claim 5, wherein the bread is twisted and then roasted and baked. 8. Bread dough made by wrapping and folding fats and oils is made by placing the filling on top of the thinly rolled bread dough, and layering the thinly rolled bread dough on top of the filling, so that the bread dough layer and the filling layer alternate. The bread dough is divided into strips, the divided dough is twisted to form a spiral bread dough, the spiral dough is folded in half in the middle, and the dough is folded in half. 7. The method for producing sweet bread according to claim 6, wherein the dough is shaped by twisting together, and then roasted and baked.