JPH0139729B2 - - Google Patents

Description

[Detailed description of the invention]

``Industrial Application Field'' The present invention relates to a method for producing bread with good flavor and extremely slow aging. More specifically, the present invention relates to a method for producing sweet bread, which is characterized by combining a flour paste made of specific components with excellent viscoelasticity and extensibility with dough in multiple layers using a roll-in method. ``Prior Art'' There are a wide variety of sweet breads currently on the market due to differences in the proportions of dough ingredients, molding methods, manufacturing processes, and the use of various fillings. Among these, a wide variety of flavoring materials such as red bean paste, jam, flower pastes such as chiyocolate and cream, and processed oils and fats are used as fillings for sweet breads. There are two ways to use filling: one is used at the dough stage before baking, ie, during shaping or at the end of fermentation, and the other is for finishing baked bread. The former involves wrapping the filling in the dough, as seen in red bean paste and cream bread, or squeezing it on top of the dough and baking it.The latter, for example, can be sandwiched into rolls, fried bread, croissants, semi-hard rolls, etc. These include things that are injected into the body. Also, although it is known to roll in flower paste, a method for rolling in flower paste for anti-aging purposes is not yet known. ``Problems to be solved by inventions'' Traditionally, new products have been created one after another based on this kind of thinking and are crowded with store shelves, but as tastes have become more sophisticated these days, it is important to develop new types of sweet breads and improve their quality. This is an area where improvement is strongly desired. In addition, the quality of conventionally produced bread deteriorates over time, and after a few days it becomes dry and loses its freshness, and its flavor decreases, significantly reducing its commercial value. In order to compensate for these points, the current situation is to improve the dough formulation, use emulsifiers as anti-aging agents, develop a chain of oven fresh bakeries, and even cover delivery issues. Therefore, an object of the present invention is to provide a method for producing bread of high quality and slow aging. ``Means for Solving the Problems'' Taking these points into consideration, the inventors of the present invention conducted extensive research on soft, flavorful, and slow-aging bread, and found that it consists of specific ingredients and has excellent viscoelasticity and spreadability. By combining multi-layered flower pastes such as tyokolate and cream with the dough using the roll-in method, the product has a flavor that cannot be created by mixing dough or the conventional combination of dough and filling, and has extremely little change over time. I succeeded in making soft bread. In the present invention, the flour paste made of specific components and having excellent viscoelasticity and extensibility is obtained by improving the physical properties of conventional flour paste so that it has the same spreadability as bread dough. In other words, in general flower pastes used for roll-in techniques, the amount of oil and fat ingredients such as margarine and toning is 0 to 10%, except for special ones.
Generally, it is used in the front and back, but in the present invention, the amount used is 15 to 30% to provide smoothness and extensibility. Here, the fat and oil content is 15~
The reason why it is set at 30% is because if it is less than 15%, the starch will become sticky and the roll-in properties will be bad, and if it is more than 30%, the fat will separate and the baking of the bread will be unfavorable. By adjusting the oil content to 15 to 30%, the physical properties of the starch paste were improved, and a flour paste with appropriate shortness, no separation of oil and fat, and excellent extensibility was obtained. The flour paste according to the present invention is made by combining wheat flour, starch, and natural polymeric substances to strengthen and improve its viscoelasticity. Examples of the natural polymeric substances include pectin, xanthan gum, tamarind seed extracted polysaccharide, carrageenan, and locust bean gum. The viscoelasticity standard is measured using a card meter (manufactured by Iio Electric Co., Ltd.) (spring: 200 g, pressure-sensitive shaft diameter 5.6
mm) is 15− for conventional flower paste.
25 (148×10 ² −304×10 ² dyne/cm ² ), whereas in the present invention, the value of flower paste is 20−60 (245×10 ² −594×10 ² dyne/cm 2 ). ² )
Particularly preferably 30−50 (356×10 ² −401×
10 ² dyne/cm ² ). The flower paste produced under these conditions has extremely good viscoelasticity and extensibility, and also has excellent water retention. Therefore,
The flower paste of the present application is rolled smoothly with the fabric in a reverse sheeter, and by using this, the desired roll-in is possible, and the protrusion from the fabric and the resulting stains on the sheet that are seen when conventional flower paste is rolled in can be avoided. This allows for hygienic and efficient bread-making work, and even after baking the bread dough, there is no separation between the layers of flour paste and dough, resulting in a uniform layer, resulting in an extremely soft texture. It has a pleasant mouthfeel and can increase aging resistance. The bread manufacturing method of the present invention involves mixing the raw materials for bread dough, taking floor time, and then cooling the dough in a freezer. Wrap the paste flat and
The dough and flower paste are then rolled in to form a sheet in which thin layers of dough and flower paste are combined in alternating layers, which are then divided and molded, fermented (roasted), and then baked. Specifically, the bread dough is adjusted according to a prescribed method, and after one hour of floor time, it is cooled in a -15°C freezer for about one hour to give the dough physical properties suitable for the roll-in process. Next, the dough is degassed using a reverse sheeter and the dough is prepared to a certain thickness, and the flower paste is rolled out into a plate shape (hereinafter referred to as flower sheet).
20-50% preferably 30-40% relative to the fabric weight
The mixture is rolled up into 4 to 12 layers, preferably 6 to 9 layers, divided and molded (or rolled and then cut), fermented, and then baked. Here, the amount of flower sheet used for the fabric is
If it is less than 20%, sufficient flavor will not be obtained, and if it exceeds 50%, the mouthfeel will be heavy and unpleasant. In addition, if the number of folded layers is less than 4, the fabric and flower sheet will not fit well enough, resulting in a lack of softness, while if it exceeds 12 layers, the result will be a state where the two are mixed together, resulting in inferior flavor. Types of flower paste include, in addition to custard cream, roll-in flower paste with excellent viscoelasticity and extensibility, which is made of specific ingredients such as milk, tyokolate, coffee, cheese, brown sugar, various fruits and nuts, etc. . "Example" Next, the method and effects of the present invention will be explained in detail by giving Examples and Comparative Examples. Example 1 [Flower sheet manufacturing method] Pour 20 kg of water into a raw material mixing tank, and while stirring,
3 kg of sequential wheat flour, 7 kg of food-grade processed starch (Sold by Matsutani Chemical Industries), 15 kg of sugar, 7 kg of condensed milk, and 3 egg yolks
Kg and mix while keeping the temperature at 50℃.
). Separately, take 1 kg each of egg albumin and soy protein.
Stir and dissolve 2.6 kg of white sugar and powder mixed in advance in 10 kg of water at 50°C, and add this to A. Next, 200 g of carrageenan and 100 g of locust bean gum were uniformly dispersed in 6 kg of corn syrup, and then added to A. Finally, 24 kg of margarine, 90 g of sorbic acid, 100 g of β-carotene powder (Sankyo Seiyaku), and 200 g of vanilla flavor were added. After the mixture is homogenized, it is heated, gelatinized, and sterilized at 110°C using a scraping type continuous heat exchanger to form a paste, and then rolled into a plate. After cooling the obtained flower sheet, bring it to room temperature (23
When the hardness was measured under the above conditions at 35° C., a Cardmeter value of 35 was obtained. [Dough composition] Medium-strength flour 70 parts Glucose 5 Whole eggs (with shell) 10 Yeast 3 Yeast food 0.1 Water 33 Kneading Strong flour 20 Weak flour 10 Isomerized liquid sugar 30 Salt 1 Skim milk powder 3 Margarine 10 Yeast 2 Water 10 [Production method] Medium dough: Mix the raw materials at low speed for 4 minutes to reach the kneading temperature.
The temperature shall be 27℃. Next, it is fermented for 3 hours in a medium seed fermentation room. Main kneading Mix the fermented medium dough and the remaining main kneading ingredients other than margarine at low speed for 2 minutes and medium speed for 5 minutes, add margarine and mix for another 1 minute at low speed and 3 minutes at medium speed.
Mix for a minute to make sweet bread dough with a kneading temperature of 28℃. After 30 minutes of floor time, the dough is cooled in a -15°C freezer for 60 minutes to obtain dough properties suitable for roll-in. Fabric 2 thus obtained
Flatten kg and add 600g of flower sheet to it.
Wrap it and roll it thinly on a reverse sheeter, then fold it in three twice to make a product with a width of 33 cm, a length of 80 cm, and a thickness of 1 cm.
A sheet-like dough is obtained by rolling in nine layers of flower sheets. Roll this up in the longitudinal direction,
Shape it into a bar with a diameter of 6.5cm, and cut it into 120g pieces by cutting at 3cm intervals from the end. Lay this out flat on a baking sheet and ferment for 70 minutes in a roasting oven at 38℃, then bake at 200℃ for 12 minutes. The following Table 1 shows the results of comparing changes over time using a cone penetrometer to measure bread penetration using a control bread that was baked in the same manner using just the dough without using a flower sheet.

[Table] As shown in Table 1, the flower sheet folded bread was clearly softer than the control product, and even on the 5th day, it remained softer than the control product on the 2nd day. In addition, in the overall evaluation of softness, moistness, melt in the mouth, and flavor by 24 people on the 3rd and 5th day, all 24 people found that bread made with flour sheets was superior in all categories. It got a good reputation. Example 2 [Production method of flower sheet] Same as Example 1. [Dough composition] Strong flour 90 parts Soft flour 10 White sugar 23 Salt 1 Skimmed milk powder 3 Whole eggs (with shell) 15 Margarine 12 Yeast 4 Yeast food 0.1 Water 50 [Manufacturing method] Blend the ingredients other than margarine at low speed 3 using the usual method
4 minutes on medium speed, then add margarine and 2 minutes on low speed.
Mix at medium speed for 4 minutes, and knead at 27℃.
Directly knead confectionery dough. After 60 minutes of floor time and punching, the dough is cooled for 60 minutes in a -15°C freezer, 600g of flower sheet is wrapped around 2kg of dough, and rolled in on a reverse sheeter. Molding was carried out in the same manner as in Example 1, and 38
Ferment for 60 minutes in a furnace at ℃, then bake at 200℃ for 12 minutes. Table 2 shows the relationship between the number of folded layers and the softness of the bread.

[Table] As is clear from the above results, the folding effect of the flower sheet cannot be fully expressed with 3 layers, but 8
Layer 9, layer 9, and layer 12 had very little deterioration in quality over time and were able to maintain a soft state for a long time. However, when the number of layers increased to 12, the dough and flower sheet were stretched out a little too thinly, and the taste became somewhat vague compared to the 8 and 9 layers. In the same way, bread with 2, 4, 6, 9, and 12 folded layers was baked with the amount of flower sheet used at 30%, and the relationship between the number of folded layers and the softness of the bread was determined over time using the elastic modulus. A comparison is shown in Table 3.

【table】

[Table] From the above table, (1) The elastic modulus of the control product made only of fabric without using flower sheet was 10.02 the day after baking (24 hours later).
× 10 ⁴ dyne/cm ² , and as time passes, the flexibility disappears, and after 120 hours it becomes 24.20 ×
It became hard to 10 ⁴ dyne/cm ² . (2) The bread with two folded layers exhibited an elastic modulus of 10.80×10 ⁴ dyne/cm ² on the 6th day, which was almost the same as the softness of the control product after 24 hours. (3) Bread with folded layers of 4, 6, 9, and 12 has an elastic modulus in the range of 5.29×10 ⁴ to 5.95×10 ⁴ dyne/cm ² even on the 6th day, and remains softer than bread with 2 layers. There is. Therefore, to maintain the softness of the bread, it is necessary to have 4 to 12 layers, and judging from the flavor of the bread and the quality including the layered effect of the flour sheet and dough, it is necessary to have 6 to 9 layers. layers are optimal. Also, the amount of flower sheet is 15%, 20%, 30% of the fabric.
%, 40%, 50%, and 60%, and baked bread with 9 folded layers.The amount of flower sheet used and the softness of the bread were compared over time in terms of elastic modulus, and the results are shown in Table 4.

【table】

[Table] From the table above, (1) For bread using 15% flower sheet based on the dough, the elastic modulus on the 7th day was 11.79 × 10 ⁴ dyne/cm ² , and although the folding effect of the flower sheet was seen, other Compared to the treated area, it is slightly harder. (2) For the bread containing 20% to 60%, the elastic modulus on the 7th day was 5.38 × 10 ⁴ to 9.65 × 10 ⁴ dyne/cm ² , which was 2% of the control product.
It retains its softness more than the day after (24 hours). Therefore, to maintain the softness of bread, the amount of flour sheet used should be reduced by 20 to 50%.
(If it is set to 60%, the texture will be heavy), and if we comprehensively evaluate the new flavor and texture by layering the flower sheet, along with maintaining the softness of the bread, it will be 30-40%. A roll-in is determined to be optimal. Example 3 In the present invention regarding a new combination of bread dough and flour paste by rolling in, it is of course possible to freely select the type of flour paste. For example, milk in addition to custard,
By using flour paste for roll-in, which has excellent viscoelasticity and extensibility, and contains tyokolate, coffee, cheese, brown sugar, various fruits, nuts, etc., it is possible to further enrich the variety of sweet breads. In addition, the effects of the present invention can be clearly seen even when the molding is changed or operations such as frying or steaming are performed in addition to baking. Example 3 shows an example of the use of Chiyocolate flour paste (Chiyocolate sheet) for roll-in. [Production method of Chiyokolate sheet] 7 kg of condensed milk and 3 kg of egg yolk from Example 1 were replaced with 3 kg of cocoa powder, 3 kg of cacao mass, and 4 kg of corn syrup. Roll into a plate shape. The hardness of the obtained tyokolate sheet was measured at room temperature (23° C.) under the above conditions in the same manner as in Example 1, and a card meter value of 37.5 was obtained. [Dough composition] Strong flour 80 parts Soft flour 20 White sugar 25 Salt 1 Skimmed milk powder 3 Whole eggs (with shells) 12 Margarine 20 Yeast 6 Yeast food 0.1 Water 43 [Production method] All ingredients except margarine are mixed at low speed by the usual method.
Mix for 5 minutes at medium speed, then add margarine and stir for another 1 minute at low speed and 3 minutes at medium speed until the temperature is reached.
Obtain pastry dough at 25°C. After 30 minutes of floor time, cool in a -15°C freezer for 60 minutes. Wrap 600 g of the stretched sheet with 1.5 kg of dough adjusted to a certain thickness, and fold it in two and once in three using a reverse sheeter to obtain a 6-layer dough with a thickness of 1 cm. Cut this into 40-45g pieces by 1.5cm wide and 18cm long, arrange them on a baking sheet and ferment for 50 minutes in a roasting oven at 38℃.
Bake for 10 minutes at ℃. The bread thus obtained is made up of alternating layers of dough and tyokolate sheets, so it is highly palatable and slows aging, so it stays soft and retains its fresh-baked flavor for a long time. I was able to do it. When the bread obtained in this example was placed in a plastic bag and its changes over time were observed over a long period of time, it remained soft even after 15 days, confirming the effect of the present invention. Example 4 Flower sheets were made in the same manner as described in Example 1 by changing the amount of margarine (the total amount of sugar and oil was kept constant in order to keep the total solid amount constant), and the extensibility during roll-in and bread were evaluated. Table 5 shows the relationship between quality.

[Table] From Table 5 and the results of many trial production experiments leading up to the present invention, a soft bread with slow aging that combines flour paste with dough in a layered manner is made by homogeneously emulsifying the paste with a fat content of 15 to 30%. This was confirmed to be an important factor. "Effects of the Invention" The bread obtained by the method of the present invention consists of alternating layers of dough and flour paste, which are continuously overlapped to form a single body, and the bread has peelable properties between the dough layers. It takes a completely different form and has an extremely soft texture, which is completely different from the chewy texture of Danish pastry and pie. Furthermore, when comparing the conventional roll-in flour paste with the present invention, it is found that the present invention does not cause separation between the bread dough and the flour paste even if the wrapping amount of the flour paste and the number of folded layers are increased. On the other hand, when using the known flour paste, when the amount of wrapping and the number of folded layers are the same, there is a gap between the two, resulting in a different texture and poor durability. It also has poor aging properties. It is recognized that the bread made according to the present invention is significantly different from the bread made by simply rolling the filling in dough or sandwiching it without going through the roll-in process, not only in its manufacturing method but also in its aging resistance and flavor. By the method of the present invention, the bread rolled in the viscoelastic flower sheet can sufficiently withstand the expansion of the dough during the fermentation and baking processes after dividing and shaping, and is also able to withstand gases, water vapor, and flavor components generated during fermentation and baking. It is possible to create a new type of bread that has a unique flavor and deliciousness and maintains its soft state for a long time, which is different from ordinary sweet bread dough that does not roll in a flower sheet and Danish pastry that rolls in oil and fat. It is something that In addition, the quality deterioration of bread over time is due to a decrease in mouthfeel and flavor due to beta conversion of starch, a rough texture due to moisture evaporation, surface dryness, etc., and volatilization of flavor components. By rolling the bread into multiple thin layers between bread dough, it is possible to extremely effectively prevent the quality of the bread from deteriorating over time. In detail, the amount of water absorbed by regular confectionery dough depends on the proportion of water-containing ingredients such as eggs and liquid sugar used, the quality of flour, the amount of milk powder used, etc., but it is difficult to say, but it is around 45 to 50% of the amount of flour. Adjustments have been made, and the moisture content after mixing is approximately 38%. On the other hand, the moisture content of flour pesto is usually around 45 to 50%, except for special types. Not only does it prevent moisture evaporation, but it also maintains a moist state for a long time by transferring moisture from the flour paste to the crumb, resulting in a soft bread with very little quality deterioration over time. It is.

Claims (1)

[Claims] 1. After rolling out a flour paste consisting of 15-30% oil, natural polymers, flour, starch, sugars, water, flavorings, etc. into a plate shape,
A sweet bread that is characterized by wrapping 20 to 50% of the bread dough and combining the paste with the bread dough alternately in 4 to 12 layers to form a sheet, which is divided and formed and then fermented (roasted) and baked. Manufacturing method.