JPH03164129A - Processed meat-containing paste sheet and production of bread using same sheet - Google Patents

Abstract

PURPOSE:To provide the subject sheet containing a processed meat, fats and oils and a thickener and excellent in shape stability and expansibility. CONSTITUTION:An objective sheet containing a processed meat (preferably 1-2mm small piece), fats and oils (preferably butter, pig's fat, hardened soybean or corn oil) and a thickener (preferably Na salt of casein or carrageenan). The abovementioned sheet is sandwiched between sheet-shaped bread doughs to form a layered dough and the resultant layered dough is then rolled, folded and subsequently subjected to forming and baking, thus obtaining the objective bread.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention is for producing bread using a shape-retaining and stretched processed meat paste sheet formed from a strip containing processed meat and oil and fat. The present invention relates to a method and also to bread produced thereby. [Prior Art] Among breads, bread generally referred to as Danish pastry is one of the most popular breads that has a light, crispy texture similar to a pie and the aroma of butter. Danish pastry is usually made by wrapping butter between well-kneaded sheets of dough to form a layered dough, and then rolling the layered dough with rolls or the like and folding the rolled dough repeatedly.
After that, it is manufactured by molding Iic and firing. By the way, in order for such Danish bestries to have a good texture and flavor, the butter must be evenly distributed throughout the finished product, so the butter wrapped between the dough is rolled into a sheet. It is necessary to spread the dough uniformly with the bread dough, and for this purpose, rolling temperature, dough composition, kneading conditions, etc. are adjusted in various ways. [Contents of the Invention 1 As mentioned above, in Danish bestries, the only material wrapped between the dough was conventionally only oils such as butter, but the present inventors have discovered that butter and other fats have been used in Danish bestries Using different materials outside of fats and oils, etc.
We conducted research on the production of delicious and varied breads that maintain the taste and flavor of traditional Danish pastries while adding new flavors and tastes. They tried to make Danish bestry-style bread by mixing small pieces of processed meat into the fat and oil, but if the small pieces of processed meat were simply mixed into the fat and oil, the processed meat-containing fat and oil would be mixed into the bread dough during rolling. The bread did not spread together with the bread, resulting in uneven distribution of the processed meat and fat, and it was not possible to obtain bread of good quality in which the processed meat and fat were distributed throughout. Therefore, as a result of further research by the present inventors, a thickener was further blended with processed meat and fats and oils to produce a paste-like product, and this paste-like product was rolled to form a paste sheet containing processed meat. Then, it was found that this paste sheet containing processed meat had good shape retention and extremely good extensibility, and that this paste sheet containing processed meat was wrapped between sheet-shaped bread dough and bread was manufactured according to the above-mentioned Danish pastry manufacturing process. Then, like bread dough, the paste sheet containing processed meat spreads well during rolling and spreads to every corner of the dough, producing a delicious new Danish pastry-like bread with the added flavor of processed meat. I found out. Therefore, the present invention is a processed meat paste sheet containing processed meat, oil and fat, and a thickener. Further, in the present invention, the processed meat paste sheet containing processed meat, oil and fat, and a thickener is wrapped between sheet-like bread dough to form a layered dough, and then the layered dough is rolled and folded. It also includes a method of manufacturing bread by molding and baking, and bread manufactured by such a method. The "processed meat-containing paste sheet" in the present invention means a sheet formed by rolling a paste-like material containing processed meat, oil and fat, and a thickener into a sheet shape. The term "processed meat" in the present invention includes any edible processed meat processed by heating, smoking, salting, pickling, cooking, etc. The processing of the meat may be carried out at any stage before, during or after the production of the paste, but it is preferable to use processed meat that has been processed in advance. . In the present invention, since processed meat is used as the meat to be put in the paste sheet, the texture and flavor are better than when raw meat is used, and spoilage can be prevented. Processed meats that can be used in the present invention include processed animal and seafood products.
8 i If, animal meat such as beef, pork, chicken, mutton, horsemeat, rabbit meat; fish meat such as salmon, tuna, sardines, mackerel, sea bream; crustaceans such as shrimp, crab; oysters, scallops, clams, clams, etc. Processed products such as ham, sausage, smoked, canned, and salted products made from clams and other shellfish.
Sausage is preferred in terms of flavor and taste. Only one type of processed meat may be used or a combination of several types may be used. In order to spread evenly between bread dough, processed meats are
about 5 mn+ or less, more preferably about 1 to 2111111
It is best to use it in strip form. In addition, as the "fat", any of animal fats and fats such as pork fat, beef fat, butter, and chicken fat, and vegetable fats and oils such as margarine, hardened soybean oil, coconut oil, and corn oil can be used. These oils and fats may be used alone, or several types of oils and fats may be used in combination. Among these, butter, pork fat, hardened soybean oil, and corn oil are particularly preferred from the viewpoint of improving rollability and flavor of bread. As the thickener, any of those known as food thickeners can be used, such as casein or its sodium salt, sodium alginate, agar, gelatin, and various gums (carrageenan, guar gum, tragacanth gum,
Gutte gum, gum arabic, gum karaya, locust bean gum, etc.) propylene glycol alginate, sodium or calcium salt of cellulose glycolic acid, sodium starch glycolate, sodium starch phosphate ester, methylcellulose, sodium polyacrylate, etc. be able to. Among them, sodium casein salt and carrageenan are preferred in terms of improving the flavor of bread. The amounts of processed meats, fats and oils, and thickeners to be used are based on the total weight of the paste formed from them, about 50 to 80% of processed meats, preferably about 55 to 70%, and about 10% of fats and oils.
-40%, preferably about 30-35%, and about 4-10% thickener, preferably about 5-6%. If the amount of processed meat is less than 50%, the taste and flavor of processed meat will not be imparted to the finished bread, and if it is more than 80%, the spreadability and flexibility of the paste sheet containing processed meat will be poor, resulting in layered When the dough is rolled, it no longer stretches together with the bread dough, and the processed meat is no longer distributed throughout the dough. Also,
If the amount of oil and fat is less than 10%, the extensibility of the paste sheet containing processed meat during bread production will be insufficient, while if it is more than 40%, the flavor of the bread will be impaired. Furthermore, the amount of thickener is 4%
If the amount is less, the viscosity of the processed meat-containing paste sheet will be low, resulting in poor extensibility, flexibility, shape retention, etc., and the layered bread dough will stretch too much when rolled.
%, the viscosity becomes too high and the extensibility decreases, making it impossible to spread the layered bread dough well when rolling it. When producing a paste containing processed meats, fats and oils, and thickeners, the entire amount of these ingredients may be mixed and kneaded at the same time, mixed and kneaded sequentially, or any of them may be mixed and kneaded. Some may be premixed and then mixed with other precepts. A paste-like product can be formed from three materials: processed meat, oil and fat, and a thickener, as long as the processed meat-containing paste sheet formed from it has extensibility above a certain level. Sometimes about 5~
It is desirable to add 10% water to adjust the viscosity and extensibility of the paste and processed meat-containing paste sheet to a desired range. In particular, a thickener-containing emulsion containing a portion of processed meat, a portion of oil and fat, water, and a thickener is prepared in advance, and this is mixed with the remaining portion of processed meat and a portion of oil and fat. It is desirable to mix and knead with a mixture prepared from 1 part to produce a paste-like product, since a paste-like product in which processed meat is uniformly dispersed can be obtained. At that time, if the size of the processed meat is larger than the above-mentioned desirable range, it is advisable to cut or shear the processed meat at the same time when the wire is crossed. In addition, to improve or adjust the flavor, taste, nutritional value, shelf life, and other properties of paste sheets containing processed meat,
When manufacturing paste-like products, seasonings such as salt, sugar, soy sauce, ketchup, and sauces, spices such as pepper, nutmeg, roast bee 7 extract, vegetable and fruit pieces, nuts,
Vitamins, minerals, colorants, preservatives, preservatives, etc. can be added as appropriate. To produce a paste sheet containing processed meat from the paste produced as described above, the paste is rolled into a sheet using a roller or any other rolling means. It is desirable to carry out the rolling at a temperature of about 5 to 15° C. from the viewpoints of preventing stickiness during rolling and the obtained sheet, retaining the shape of the sheet, and preserving flavor through low-temperature treatment. The paste sheet containing processed meat is approximately 200 to 30 mm long.
0mm, radius approx. 150-200+am, thickness approx. 6=lOm
It is preferable to set the temperature to m in terms of ease of handling during bread production and the taste and flavor of the bread obtained. In this case, a predetermined amount of the paste before being rolled into a sheet is packed into a packaging film (bag) such as a plastic film or a laminated film of plastic 7 film and metal foil.
If it is heated to 0°C and rolled while still wrapped in a packaging film to form a sheet, it will not become sticky during rolling, and a paste sheet containing processed meat that has been carbonized by heating and wrapped in a film can be produced as is. It's convenient. However, it is of course possible to wrap the paste sheet with a packaging film or the like after forming the paste sheet containing the processed meat. It is desirable from the viewpoint of shape retention, prevention of quality deterioration, ease of handling, etc. that the paste sheet containing processed meat produced as described above be stored and distributed at a temperature of usually 10'O or less until use. In manufacturing bread using the paste sheet containing processed meat manufactured above, it is necessary to use the process known in the manufacturing of Danish pastry (also known as Wiener ◆ Brot, Köbenhagener Danish pastry). Any of the following bread dough formulations, manufacturing methods, and manufacturing equipment can be adopted. Examples thereof are as follows, but of course the present invention is not limited to the following methods. Bread dough obtained by adding water and/or milk to a mixture containing wheat flour (usually a mixture of strong and soft flour), yeast, sugar, salt, oil, fat, eggs, and if necessary skim milk powder and thoroughly mixing the mixture. is rolled to a thickness of about 5-10 mm with or without fermentation and then cooled in a refrigerator. Bring the temperature of this bread dough sheet to about 4-8°C, wrap the processed meat paste sheet produced above at a temperature of about 4-8°C between the bread dough sheets, and roll it up to about 3-5°C using a roller or the like.
Roll to a thickness of mm. This is folded about 1 to 2 times, rolled again, and then folded again about 1 to 2 times (usually, this rolling and folding are repeated about 2 to 4 times). The dough thus obtained was molded into a size of about 30 to 70 g/piece, and the dough was proofed at a temperature of about 27 to 33 degrees Celsius and a humidity of about 65 to 75%. The Danish pastry-style bread of the present invention is produced by baking at C. The bread of the present invention produced as described above has the crispy, light flavor and taste of Danish pastry, and has the taste and taste of processed meat. It is a delicious bread with added flavor.The present invention will be explained below with reference to Examples, but the present invention is not limited thereto.Example 1 The following thickener-containing emulsion was prepared. Contains emulsion containing sticky agent] Pork fat 4 4 0
g Pork shoulder meat 260
g hot water (temperature 80℃) 245g chopped onion 30g sodium caseinate 25g salt 15g
N a N O t
O-15g Na Ascorbate Ig Sand
Sugar 2g Spice 3g Roast beef extract 5g Mix pork fat, pork shoulder, hot water and chopped onion and boil for 2-3 minutes, then use a high-speed silent cutter (
(manufactured by Kramer Breba), sodium caseinate was added thereto, and a high-speed cutting process was performed to prepare an emulsion. Next, the remaining ingredients were added and uniformly dispersed to prepare a thickener-containing emulsion. Also, 700 g of boneless ham strips (about 10 mm),
A pasty ham mixture was prepared by kneading 300 g of pre-smoked and steamed pork fat and 1.5 g of roast beef extract in the above-mentioned high-speed silent force machine until the boneless ham had a size of about 1 m++. After uniformly mixing 700 g of the pasty ham mixture prepared above and 300 g of the thickener-containing emulsion at about 20°C,
Divide into 500g portions and pack into plastic film bags. This was heated at 75°C for 1 hour and then rolled through rollers with a roll gap of 8 mm to a length of 255 m.
A ham-filled paste sheet having a width of 175 mm and a thickness of 8 nIm was produced. This ham-filled paste sheet was stored at a temperature of about 5° C. or lower until use. Comparative Example 1 A paste sheet containing ham was produced in the same manner as in Example 1, except that sodium caseinate was not used. Example 2 The following bread dough formulation was prepared. [Bread dough mixture] Strong flour 700g Light flour 300g
- ST
80g sugar
200g salt
20g skimmed milk powder 60g oil 200g
eggs 200
g water 480 g
The above materials were kneaded at 25° for 5 minutes. The obtained dough was fermented at a temperature of 26°C for 30 minutes, then cooled to 8°C and rolled through rollers with a roll gap of 3mm to a thickness of 8m+n. The temperature of this bread dough sheet was set to 5°0, and between the bread dough sheets, the ham-filled paste sheet prepared in Example 1 above was taken out of the bag and wrapped, and rolled to a thickness of about 4 to 5 mm. Rolled to. This was folded twice, rolled again, and folded once again, and this rolling and folding operation was repeated three times in total. The dough thus obtained was molded into a size of approximately 40g/piece, and after being proofed at a temperature of 32°C and humidity of 75% for 50 to 70 minutes, it was baked at a temperature of 220°C for 15 minutes. We produced Danish pastry-style ham-filled Ripan. In this Example 2, the ham-filled base sheet has good spreadability and workability during bread production, and fine pieces of ham are distributed throughout the bread, resulting in an extremely good taste and flavor. You can get the best Danish bread. Comparative Example 2 Bread was manufactured in the same manner as in Example 2 except that the ham-filled paste sheet manufactured in Comparative Example 1 was used. However, the workability was poor due to the poor extensibility of the ham-filled paste sheet, and the ham-filled paste sheet was used. Since the paste sheet did not spread uniformly in the bread dough, fine pieces of ham were locally concentrated and unevenly distributed in the finished bread, resulting in bread with poor taste and flavor. [Effects of the invention] Formed from a paste-like product produced by adding a thickener to meat and fats and oils! 2. The paste sheet containing processed meat of the present invention has good shape retention and extremely good extensibility. Moreover, when this processed meat-containing paste sheet is wrapped between sheet-shaped bread dough to produce Danish pastry-like bread, the processed meat-containing paste sheet stretches well during rolling, just like bread dough, and spreads out to every corner of the dough. As a result of being distributed throughout the bread, a Danish pastry-like bread with good taste and flavor is produced, which has the added flavor and taste of processed meat.

Claims (1)

[Claims] 1) A paste sheet containing processed meat, containing processed meat, oil and fat, and a thickener. 2) A processed meat paste sheet containing processed meat, oil and fat, and a thickener is wrapped between sheet-like bread dough to form a layered dough, and then the layered dough is rolled and folded, and then shaped and baked. A bread manufacturing method characterized by: 3) Bread produced by the method according to claim 2.