JPH05153899A - Production of filling-containing bun baked in mold - Google Patents

Abstract

PURPOSE:To obtain the subject bun having proper voids without bursting by adjusting a water content of a filling and covering the filling with bun dough to give a filling-containing bun dough, packing the bun dough into a specific tapered mold and baking. CONSTITUTION:A proper amount of a filling having a water content adjusted to 40-80% is covered with a proper amount of bun dough prepared by a conventional procedure to give a filling-containing bun dough. The filling-containing bun dough is packed into a tapered mold having 1-30 degrees inclination angle of side wall and baked to give filling-containing mold baked bun. Daily dishes such as gratin, potage, spaghetti meat source, DORIA (gratin and fried rice) and chow mein are preferable as the filling.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a filling type baked bread which has a proper cavity without bursting.

[0002]

2. Description of the Related Art Conventionally, as a bread with filling, a pan-baked bean jam pan containing jam, bean jam, custard cream or the like, or a pan-baked side dish prepared with various prepared foods has been known. Also, as a filling type baked bread,
Known are raisin bread mixed with raisins, and panetone mixed with granular dried fruits and the like.

[0003]

When the dough of the above-mentioned conventional baking pans or baking pans of the above-mentioned conventional baking is made into a mold, the filling having a water content of 40% or more swells from the mold and expands. All of the above-mentioned breads were limited to baking on a baking sheet because they burst up or form large cavities around the filling, which significantly reduces the commercial value.

[0004]

SUMMARY OF THE INVENTION However, according to the present invention, by properly adjusting the water content of the filling and by stopping the taper of the mold at a constant ratio, a filling-free type baking pan having no rupture can be obtained, and the conventional problems described above can be solved. The point was solved.

That is, according to the present invention, an appropriate amount of filling having a water content adjusted to 40% to 80%, preferably 50% to 75%,
Baking with a suitable amount of bread dough produced by a conventional method to prepare a filling dough, and filling the baking dough with a tapered die having a sidewall inclination angle of 1 to 30 degrees, and baking the filling dough. It is a method of manufacturing bread. Moreover, the filling is characterized by being prepared foods such as gratin, potage soup, spaghetti meat sauce, doria and yakisoba. Next, gums or proteins are attached to the surface of the filling.

In the above, the filling has a water content of 80%.
In the case of the above, there is a problem that the cavity becomes too large and bursts, the quality of the product deteriorates, or the product becomes uneven.

If the side wall inclination angle of the mold 1 is smaller than 1 degree (that is, cylindrical or square tube-shaped), the friction between the material and the mold wall at the time of expansion increases, resulting in uneven expansion (for example, FIG. 3).
(As indicated by the chain lines a and b) of Fig. 3), and balanced uniform expansion (illustrated by the solid line in Fig. 3) is difficult to occur.
If the side wall inclination angle of the mold 1 is larger than 30 degrees, a gap 6 is formed between the outer wall of the product and the inner wall of the mold when the material is expanded.
However, there is a problem that a homogeneous product is not obtained.
Therefore, the side wall inclination angle can be set to 1 to 30 degrees, but preferably 5 to 20 degrees are used. The side wall inclination angle in the above means θ in FIG. That is, the angle of the sidewall with respect to a line perpendicular to the bottom surface.

Next, the ratio of the weight of filling to the weight of bread dough (filling weight / bread dough weight) is preferably less than 1. That is, when the weight of the filling and the weight of the bread dough are 1 or more, the expansion of the bread dough becomes uneven. For example, the fabric underneath the filling will have a smaller degree of expansion and will have approximately the same outer shape, so the fabric above will not only expand excessively, and may become thin or burst, but also a large cavity around the filling. May occur.

The size of the cavity corresponds to rupture and deformation.
The ratio of the cavities to the whole volume of the filling type baked bread is as follows: cavity ratio = cavity volume / total volume (%).

Porosity 7 to 15% A good mushroom shape is obtained.

A void rate of 18% or more is ruptured.

Porosity 5% or less No swelling (deformation without mushroom shape).

Next, the opening area and the bottom area of the mold refer to a substantial portion in which the dough is put. For example, in the case of the multiple type (collective type) as shown in FIG. 2, the individual recessed dies 1a for inserting the dough are referred to. The mold is a truncated cone type (FIG. 1, (a), (b)), a polygonal truncated cone type (FIG. 1,
(C)), or there is a multiple mold 5 having a mold portion 1a as shown in FIG. 2, but in any case, a well-balanced mold is preferable.

The mold-baked bread according to the present invention is filled with a spherical bread dough containing an appropriate amount of filling in a mold under the above conditions, and then the bread dough is proofed by a conventional method for a certain period of time and then baked, as shown in FIG. Obtain a mushroom-shaped bread with filling.

The mushroom shape means a state in which the upper portion of the filling-type baking pan protrudes to the outer sides from the extension line (FIG. 4, c, d) along the side surface from the bottom to the upper portion of the inner wall of the container.

In the present invention, as shown in FIG.
Since we are looking for a product that has a hemispherical shape that rises from the mold, conditions are given to the water content of the filling and the sidewall inclination angle of the mold. In the condition range as described above, it is possible to obtain a mold baking pan having a constant shape and good quality.

The product of the present invention can be distributed at room temperature, but in order to extend the shelf life of the filling,
It is preferable to circulate the food in a refrigerator or a freezer, reheat it with a microwave oven or the like when eating, and eat while warm.

When the water content of the filling exceeds 75%,
The cavity becomes larger and the probability of bursting increases. However, by adhering gums or the like around the filling, the size of the cavity is limited, so that the rupture can be prevented even if the filling water content is increased to 80%.

Examples of gums to be attached to the surface of the filling include xanthan gum, guar gum, locust bean gum, tamarind gum, pectin, CMC, MC and sodium alginate. The proteins include whole milk powder, skim milk powder, casein and the like. By attaching these, the size of the product cavity can be adjusted within a certain range.

[0020]

[Embodiment 1] A type of bread with shrimp gratin will be described. The material composition of the filling is as shown in Table 1.

[0021]

[Table 1]

For filling, melt the butter in a pan and fry the flour first. Next, gradually add milk and heat,
Season with salt, pepper and nutmeg. Then add boiled macaroni and boiled shrimp and simmer for 10 minutes to adjust the water content to 61% or 75% for filling. Next, the ingredients of the bread dough are shown in Table 2.

[0023]

[Table 2]

Put all of the intermediate materials in the mixer and run at low speed 2
Mix for 2 minutes and medium speed for 2 minutes. The dough temperature in this case was 25 ° C.

Then, the dough is fermented at a temperature of 27 ° C. and a humidity of 75% for 4 hours. The end point dough temperature in this case was 30 ° C.

Next, add all the kneading materials to the dough,
Mix at low speed 2 minutes, medium speed 2 minutes, high speed 7 minutes.

The initial dough temperature was 25 ° C. and the end dough temperature was 27 ° C. Then, take the floor time for 20 minutes and make the dough.

Next, the water content 61 cooked as described above is used.
% Of the filling 3 is cooled and then sorted to 35 g, which is wrapped with 45 g of the bread dough.

This dough with filling is put in a frustoconical baking mold 1 having a side wall inclination angle of 7 degrees, a bottom diameter of 55 mm and a height of 40 mm, and a proofer is taken for 40 minutes at a humidity of 75% and a temperature of 38 ° C., and then 210 ° C. It was baked for 12 minutes to prepare a mushroom-shaped baked bread 2 with shrimp gratin.

[0030]

[Example 2] The same material as in Example 1 was used to cool a filling having a water content of 75%, which was then weighed in an amount of 35 g, wrapped with 45 g of the bread dough, and then baked in the same manner as in Example 1.

The same materials as in Examples 1 and 2 were treated in the same manner to prepare filling breads having the filling water content adjusted to 35% or 90%, and Comparative Examples 1 and 2 were obtained. Got

[0032]

[Table 3]

[0033]

[Example 3] The results of Table 4 were obtained when the characteristics of the void ratio with and without the guar gum coating were tested in Examples 2 (Examples 2 and 3). The guar gum had 1% (% by weight) of the filling deposited.

[0034]

[Table 4]

[0035]

[Embodiment 4] An embodiment of a pilaf-type baked bread will be described.

The filling composition is shown in Table 5.

[0037]

[Table 5]

To make a filling of the above composition, first melt butter in a pan, fry onions and chicken, season with salt and pepper. If you add more rice and stir well and cook for about 15 minutes, you can fill the pilaf.

The compounding and production of the dough are the same as in Example 1 and are omitted. Therefore, the heated pilaf (water content 53
%) Is allowed to cool to room temperature, then 40 g of this is sorted, and each is wrapped with bread dough sorted to 50 g. This dough containing pilaf was placed in a frustoconical baking mold 1 having a side wall inclination angle of 17.5 degrees, a bottom diameter of 60 nn and a height of 40 mm, and a humidity of 75%.
After proofing for 40 minutes at a temperature of 38 ° C, 1 hour at 210 ° C
After baking for 5 minutes, a mushroom-shaped pilaf-type baking pan 2 having an appropriate cavity 4 was obtained. The same amount and the same amount of pilaf bread dough finished by the same method as above were put into a cylindrical baking mold having an opening diameter of 72 mm, a bottom diameter of 72 mm (sidewall inclination angle 0), and a height of 40 mm, and baked as Comparative Example 3. However, the results shown in Table 6 were obtained.

[0040]

[Table 6]

[0041]

[Embodiment 5] An embodiment of a spaghetti meat sauce type baked bread will be described.

The spaghetti meat sauce used was a commonly used one. However, the water content was 75%.

Further, the bread dough is manufactured by the same process and the same material as in Example 1, so that the description thereof will be omitted.

Approximately 35 g of the cooked spaghetti meat sauce was dispensed to about 35 g, and the bread dough was dispensed to each 50 g and wrapped to obtain a dough containing spaghetti meat sauce.

Each of the bread dough was placed in a frusto-conical baking mold of the following size, and a proofer was taken at a humidity of 75% and a temperature of 38 ° C. for 40 minutes. Then, the mixture was baked at 210 ° C. for 15 minutes to obtain a mushroom-shaped baked bread containing spaghetti meat sauce. When the example 5 and the comparative example 4 in which the mold size was changed were tested, the results shown in Table 7 were obtained.

[0046]

[Table 7]

[0047]

According to the present invention, since the water content of the filling is adjusted to 40% to 80%, it has an effect of expanding in a mushroom shape, maintaining a substantially uniform outer shape, and not bursting.
Moreover, the quality of the cavities is good because the cavities do not become excessive and the expansion does not become insufficient.

Further, since the side wall inclination angle of the mold is set to 1 to 30 degrees, there is an effect that the expansion is averaged and a uniform shape fitted in a predetermined mold is obtained.

[Brief description of drawings]

1A, 1B, and 1C are exemplary perspective views of a mold used for carrying out the present invention, FIG. 1A is a truncated cone type, FIG. 1B is a pleated truncated cone type, and FIG. Indicates a truncated pyramid shape.

FIG. 2 is a perspective view of a plurality of multiple types.

FIG. 3 is a front view of the same product.

FIG. 4 is an enlarged cross-sectional view of the same product.

FIG. 5 is an enlarged cross-sectional view of the product when the sidewall inclination angle exceeds 30 degrees.

[Explanation of symbols]

 1 type 2 Pan 3 Filling 4 Cavity 5 Multiple type

Claims (3)

[Claims] 1. An appropriate amount of filling having a water content adjusted to 40% to 80% is wrapped with an appropriate amount of bread dough produced by a conventional method to prepare bread dough with filling, and the bread dough with filling has a sidewall inclination angle of 1 to 30 degrees. A method for producing a baking pan with a filling, characterized in that it is filled in a tapered mold and baked. 2. The method for producing a filling type baked bread according to claim 1, wherein the filling is prepared food such as gratin, potage soup, spaghetti meat sauce, doria, yakisoba. 3. The method for producing a filling type baked bread according to claim 1, wherein gums or proteins are attached to the surface of the filling.