JPH06233649A - Breads and production of breads - Google Patents

Abstract

PURPOSE:To obtain breads produced so as to have texture of bread itself and be kept in a state where butter is applied and to provide a method for producing these breads. CONSTITUTION:Hollows derived from chip-like oil and fat dispersed in bread dough exist in the interior of breads and parts wetted by the oil and fat are formed on the inner surfaces of these hollows and their circumference.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to bread, confectionery bread,
The present invention relates to breads such as steamed bread and yeast donuts and a method for producing the same, and particularly relates to breads and a method for producing breads obtained by fermenting and heating bread dough containing chip-shaped fats and oils in the original shape.

[0002]

2. Description of the Related Art Usually, fats and oils such as butter in breads are put in the kneading stage of bread dough consisting of wheat flour, yeast, water, etc., and well kneaded into the dough to enter between the flour particles. . As a result, the bread dough becomes dense and smooth, and the bread can be made into a smooth dough by heating the baking dough.

[0003] Butter and the like are kneaded into the dough itself to give the bread a flavor when producing bread,
It is also an element that gives flavor to bread such as filling of confectionery bread and the like, and it exists in various forms in the bread itself and is used in different steps in the baking process.

[0004]

In order to eat the ordinary breads thus produced in a more delicious manner, it is common to apply butter or margarine as it is or after reheating. However, on the other hand, if the butter or the like is not always prepared, the bread cannot be eaten deliciously, and especially when the butter or the like is applied after the toast, the bread dough falls off and the table and the like are contaminated. Further, especially in the modern lifestyle where the time for breakfast is short, it may be troublesome to apply butter and the like. Also, in order to make breads with a good butter flavor without applying butter, if a large amount of butter or other fats and oils is pre-mixed in the bread dough and heated, it causes fermentation inhibition and the entire dough becomes oily. , The original flavor is not exhibited. In addition, the original soft and elastic texture of bread is lost. Therefore, the purpose of the present invention is to
It is intended to provide breads and a method for producing breads which have the original texture of bread and are produced in a state of being coated with butter.

[0005]

Means for Solving the Problems In order to solve the above-mentioned technical problems, the present inventor has diligently focused on the amount of fats and oils in the bread dough and the dispersed state of the fats and oils, and as a result, the chip-shaped fats and oils in the bread dough The original shape of the bread is retained and dispersed and mixed, then fermented, and the fat is melted when the bread dough is heated to infiltrate the fat and oil into the bread dough, so that the original texture of the bread is maintained and new butter is not applied. Has also found that bread can be obtained already in the state of butter.

That is, cavities are scattered inside the bread,
In the bread dough in a state where the shape of the chip-shaped oil and fat is maintained by mixing the chip-shaped oil and fat with the bread and the dough after kneading, which is characterized in that an oil-and-fat infiltrated portion is formed on the inner surface of each cavity and the periphery thereof. It is characterized by comprising a step of uniformly dispersing, a step of fermenting the bread dough mixed with chip-shaped fats and oils, and a step of heating the bread dough fermented in the step while the chip-shaped fats and oils retain their shape. I created a method of making breads.

The above invention will be described in detail below. First, breads refer to breads widely obtained by heating bread dough expanded by fermentation with yeast, and include bread, confectionery bread, yeast donuts, steamed bread, and the like. Bread dough here refers to wheat flour, rye flour, or other cereal flour, water as the main component, and a mixture of yeast and salt, and other chemical leavening agents, sugar, yeast food, fats and oils, and breads. Appropriate materials can be mixed depending on the types. Further, as long as the chip-shaped fats and oils can be dispersed and held in the dough, the dough may have high fluidity or low fluidity. Also,
The heating includes not only heating by an oven (oven) but also steam heating, microwave heating by microwaves, and frying heating by an oil bath. In addition, the method of making breads includes not only ordinary bread making methods such as the so-called middle seed method and the direct kneading method, but also other methods used depending on the type of breads.

[0008] Chip-shaped fats and oils refers to margarine consisting of butter, vegetable fats and oils or animal fats and oils, or processed products thereof, which are formed into chips having an appropriate shape, and have a certain shape in the process of fermentation of bread dough. Is something that can be maintained. Garlic,
Ordinary spices such as mustard, cinnamon, caraway, chicken broth, consomme, beef extract, soup and seasonings such as soy sauce, onion, celery, green onion and other flavored vegetable extracts or shreds are mixed as appropriate. A flavor or the like can be imparted to breads. Since such spices generally inhibit the fermentation of yeast, when the dough is kneaded as it is, the fermentation of the dough becomes insufficient. However, by encapsulating the dough in a chip-like oil and fat, it is possible to prevent the inhibition of fermentation of the bread dough, and to flavor the bread dough at the time of baking, so that breads that make the best use of the flavors of spices can be obtained.

The shape of the chip-shaped fats and oils varies depending on the type and size of breads, but it is desirable that the shape of the fats and oils be uniformly dispersed and held in the dough at the time of kneading and the original shape is easily retained. The frozen chip-shaped fats and oils refer to chip-shaped fats and oils that are hardened and solidified by freezing.

Further, the time of introducing the chip-shaped fats and oils into the bread dough is different from the usual kneading of the bread dough, after the materials other than the chip-shaped fats and oils such as wheat flour are well kneaded. In addition, the mixed state needs to be a state in which chip-shaped fats and oils are dispersed in the dough while kneading the individual chips in a completely kneaded dough.
That is, it is necessary to prevent the chipped fat from being kneaded into the dough.

The mixing amount of this chip-shaped fat is 10
20 to 50 parts by weight is preferable with respect to 0 parts by weight. If the amount is less than 20 parts by weight, the amount of the dispersed oil and fat is small and the flavor like butter cannot be obtained. If the amount exceeds 50 parts by weight, the amount of the oil and fat is too much and the bread itself becomes sticky and the temperature of the dough is high. Becomes too low, making it difficult to adjust the fermentation temperature. Regarding bread, it is preferable that the amount of fat and oil is 40 parts by weight, which is a mixed amount of fats and oils so as to be in a state similar to that when thin butter is applied to ordinary bread. In addition, it can be appropriately set depending on the type of bread dough and the like.

The bread dough in which the chip-shaped fats and oils have been added and mixed has the original shape and is completely melted and melted into the dough throughout the heating of the doughs such as division, rounding, shaping and fermentation. It is handled so that it does not end up, for example, the temperature of the fermentation room is adjusted. Further, when the bread dough is fermented, even if the dough temperature is low, the amount of yeast added may be increased and the fermentation time may be extended in order to sufficiently promote the fermentation. In addition,
It is also possible to refrigerate and store the dough into which the chip-shaped oil and fat has been added at a predetermined stage before heating, and then thaw it for use.

Heating is according to normal conditions. At the time of this heating, the fats and oils in the form of chips are melted into a liquid state and infiltrate from the dispersion position into the bread dough around the baking. The infiltration means that the cloth is not completely soaked into the cloth and integrated with the cloth, but the cloth having a knitted structure is applied so as to cover the vicinity of the cloth surface. At this time, if the chip-shaped fats and oils are uniformly dispersed in the divided bread dough, the oil-and-fat infiltrated portion is almost evenly distributed in the bread dough.
Further, from the relationship between the chip-shaped oil and fat and the size of the divided dough, when the chip-shaped oil and fat is unevenly distributed in the bread dough, the partially melted oil and fat is unevenly distributed. On the other hand, a normal bread dough is formed by heating in a portion where the chip-shaped fat and oil does not exist and the fat and oil does not infiltrate.

[0014]

With the above structure, the chip-shaped fats and oils which remain in the original shape without being melted and are present in a dispersed state in the bread dough before heating are melted with heating to become liquid and baked from the dispersion position to the surroundings. Infiltrate the bread dough inside into a film. Further, when the bread dough cools after heating, it is solidified by sticking to the inner surface of the dough at the oil and fat infiltrated portion. For this reason, the oil-and-fat infiltrated portion of the bread after being left to be cooled is already in a state where butter or the like is applied.

Further, a part of the bread dough portion in which the oil and fat infiltration portion is formed has a layered structure, but the portion in which the oil and fat infiltration portion is not formed has the original bread dough structure. Therefore, not only butter and the like are dispersed, but different dough structures are dispersed and present in the bread.

[0016]

Embodiments Embodiments embodying the present invention will be described below. The present invention is not limited to the following specific examples.

[Example 1] First, the case where the present invention is applied to bread will be described. The bread dough having the composition shown in Table 1 was used to produce bread.

[0018]

The chip-shaped fats and oils used in this example are substantially rod-shaped having a diameter of 5 to 10 mm and a length of 10 to 20 mm.
The melting temperature is 40 to 45 ° C., which is frozen at −20 ° C.

First, raw materials other than the frozen chip-shaped fats and oils are mixed, the dough is completely kneaded in the mixer bowl, and then a frozen amount of the chip-shaped fats and oils is put into the mixer bowl.
The chips and fats and oils were mixed with a crispy so that the chips and fats were not kneaded into the dough and were uniformly dispersed while keeping the original shape. The kneading temperature was about 24 ° C.

Next, the dough containing frozen oil was fermented under the conditions shown in Table 2 to obtain a final dough, which was then baked according to the usual conditions. The fermentation temperature is set to be slightly lower than usual in order to avoid melting of the frozen fat and oil in the bread dough. The baked bread is allowed to cool according to ordinary conditions, sliced, etc., and then packaged.

[0022]

The results of observing the appearance and the like of this bread before toasting will be shown. The surface of the loaf other than the sliced surface is similar to the surface of Danish, and the dough is layered. In addition, the sliced surface, that is, the portion that was not exposed on the surface at the time of baking, had a rather rough texture, and in addition to the size of the cavity formed by normal fermentation and baking, cavities larger than that were observed in dots. On the inner surface of this large cavity and its surroundings, as it flowed out from the cavity, fat and oil slightly yellower than the bread dough was applied in a film form. In addition, the taste was delicious with the taste of ordinary bread and butter and the like, and the flavor of butter and the like was particularly strong in the portion where the oil and fat was applied in a film form, and it was moisturized than other portions. In this way, the bread after baking has the appearance and taste as if it had already been coated with butter, etc., and has an appearance different from that of conventional bread.

Further, this bread is toasted using a toaster commonly used in homes,
The results of confirming the appearance, taste, aroma, and texture are shown below. [Appearance] It had a good burning color. Also, the sliced surface has a smooth feel, but on the inside,
A part moistened with oil and fat was observed. [Taste] The taste of the bread itself and the taste of the butter were exhibited as if the bread was toasted and the butter was applied, rather than the bread having a high content of butter and the like. [Fragrance] With a toasted bread scent,
The butter had a scent when it was heated and melted, and overall it had the scent of butter after toasting. [Food texture] The texture of the crispy bread itself and the portion moistened with oil and fat were integrated, and the overall texture was close to that of bread toasted and coated with butter and the like.

As described above, the bread of this example is a bread to which the butter flavor is added by the toast although the butter is not applied after the toast. In addition, since no fat or oil is kneaded into the bread dough, the bread dough itself is crispy and baked. When normal bread is toasted, butter etc. is applied only to the surface and soaks into the inside from the surface to be distributed, but in the bread of this example, butter etc. is dispersed not only on the sliced surface but throughout the bread dough. Is different from the normal toast bread in that it melts at the dispersion site.

[Embodiment 2] In this embodiment, an example in which the present invention is applied to sweet bean paste bread is described. As the bread dough, the composition shown in Table 3 was adopted. As the bean jam, a normal bean jam was used.

Raw materials other than the frozen chips and fats in Table 3 are mixed and kneaded completely under predetermined conditions. After that, frozen chip-shaped fats and oils are added to this dough, and the chip-shaped fats and oils are uniformly dispersed so as not to be kneaded into the dough and keeping the original shape. The kneading temperature was 24 ° C.

The dough was fermented according to the conditions shown in Table 4, and the dough finally obtained was baked according to the usual conditions. In addition, the filling was performed before the final fermentation.

The taste of the obtained bean paste was examined by 10 panelists who had specialized knowledge of bread making regarding taste, aroma and texture, and the following results were obtained. Since the bread side is very crisp and has a rich flavor, it matches the soft and sweet bean jam to make it an unprecedented delicious bread. Unlike traditional bean paste, the bread side is moist and tender, making it very delicious.

As is clear from these results, the cake bread is in a state in which butter or the like is applied to the bread dough like the bread, so that the flavor of butter or the like is increased unlike the conventional cake bread dough. There is. Therefore, the bean jam has a taste and aroma that is filled with only bean paste or butter. Furthermore, as in the case of bread, since the bread dough is not kneaded with oil and fat, the bread itself is crispy and baked, and there is also a moistened part of the oil and fat, so it should be served with a soft bean jam. A subtle texture is obtained by eating.

[Embodiment 3] Next, an example of application to Chinese mantu, which is a type of fermented steamed bread, will be described. In addition, this Chinese Mantu is steamed in a state in which the outer fabric is the outer skin and the inner fabric is wrapped. The composition shown in Table 5 was adopted as the Chinese mantle dough. The onion flavoring agent was added to the chip-shaped fats and oils used in this example.

[0032]

First, among the materials of the medium dough in Table 5, the materials excluding the chips and fats and oils are mixed and thoroughly kneaded, and then the chips and fats and oils are added so that the chips and fats and oils are not kneaded into the dough and It was mixed with a crispy so as to be uniformly dispersed while keeping its original shape. Separately, prepare the outer dough by a conventional method,
The inner and outer doughs were divided under the conditions shown in Table 6, the inner dough was wrapped with the outer dough and fermented, and steamed while the chips and fats in the inner dough retained their shape.

The chip-shaped oil and fat dispersed in the medium dough retains its original shape before the steaming step, and is completely melted in the steaming step to form cavities derived from the chip-shaped oil and fat in the medium dough. The oil infiltrated portion was formed by infiltrating the inner surface of the cavity.

[0035] The steamed Chinese mantu has a flavor such as butter and an onion flavor due to the oil and fat infiltrating portion that is partially present in the medium dough, and by mixing this portion and ordinary dough, the taste is improved. It is a Chinese Mantu with a new flavor in terms of its strength. In other words, in addition to the flavors such as butter that can be partially tasted in the oil and fat infiltrated portion, since the flavoring agent is present at a high concentration in this portion, it is also bread with a change in taste in the dough itself, and the amount of flavoring agent added to the dough. Even if there are few, it is bread that you can fully enjoy its flavor. It should be noted that by adding a flavoring agent to the fats and oils in chips, there is no inhibition of fermentation by the flavoring agent, and the umami and texture due to fermentation are fully utilized.

Further, since relatively large cavities due to fats and oils and a layered portion near the fats and oils infiltrated portion are partially formed in the usual Chinese buns, the bread having different texture portions in one Chinese buns The overall texture is a new one that has both elasticity and crispness. In the present embodiment, the inner fabric and outer fabric have a double structure, and by wrapping the inner fabric containing chip-shaped fats and oils with the outer fabric, even when the melted oil and fat bleeds on the surface of the inner fabric, the outer skin is formed. Since they are separated from each other, the handling and appearance in the manufacturing process etc. are not impaired.

[Embodiment 4] In this embodiment, a case will be described in which steamed bread is applied as breads using a chemical expanding agent instead of yeast as a dough expanding agent.
The composition shown in Table 7 was selected as the dough for the steamed bread.

[0038]

First, materials other than the chip-shaped oil and fat are mixed,
After kneading thoroughly, mix the chip-shaped oil and fat with the crisp,
Disperse the tip-shaped fats and oils while keeping the original shape. While keeping the original shape of the chips and fats until the steaming process of this dough,
Each piece was divided into 0 g, rolled, placed in a container such as a paper case, and steamed for 20 minutes by a conventional method. The steamed bread that has been steamed is a steamed bread with a flavor and texture that has a cavity and an oil-and-fat infiltrated portion, and has a layered dough and a taste like butter applied at this portion.

As described in Examples 1 to 4, it is said that the final product is obtained by heating the butter and the like while maintaining its shape and dispersing them in the dough and enclosing them as chips. There is no conventional method. Despite the novelty of this process, it does not require any significant changes to the conventional bread making process and raw materials used. Therefore, it is an economically advantageous method without the need for new capital investment,
It is possible to provide delicious breads at low cost.

[0041]

As described in detail above, according to the present invention, by heating the chip-shaped fats and oils mixed in the bread dough after kneading while keeping its original shape, the fats and oils melted with heating become the bread dough being heated. After being soaked and heated, an oil-and-fat-infiltrated portion, which is more layered than an ordinary dough portion and is coated with an oil and fat, can be dispersed in ordinary breads after heating. Breads produced in this way have a new texture while maintaining the original texture of breads, taste like butter etc. applied, and by reheating, the fats and oils in the fat-infiltrated part Is a new type of bread that has never been melted and can be reheated to obtain the flavor and texture of ordinary bread. In addition to providing a new way of eating bread, it is also a method of making bread and bread having a new texture and flavor. further,
The distribution of this characteristic fat and oil infiltrated portion in bread can control the intensity of taste and texture, so kneading butter into the dough gives a flavor and forms a uniform fat and oil layer over the whole, It can be said that it is a new type of bread and a method for making bread, which can expand the application of butter to bread, unlike pies that are baked.

Claims (4)

[Claims] 1. Breads characterized in that cavities are scattered inside the breads, and an oil and fat infiltrated portion is formed on the inner surface of each cavity and its periphery. 2. Inside the baked bread, a cavity derived from the fermentation gas and a cavity larger than the cavity derived from the fermentation gas derived from the frozen chip-shaped fats and oils dispersed in the bread dough are provided. A bread characterized in that the fat-infiltrated portion formed by mixing and then solidifying the frozen chip-shaped fats and oils melted and liquefied at the time of baking into and around the inner surface of the large cavity is formed. Kind. 3. A step of mixing chip-shaped fats and oils into the bread dough after kneading to uniformly disperse the bread-dough in a state where the shape of the chip-shaped fats and oils is maintained; and a step of fermenting the bread dough mixed with the chip-shaped fats and oils. And a step of heating the bread dough fermented in the above step while the shape of the fats and oils in the shape of chips is maintained. 4. A step of mixing frozen dough-like fats and oils into the dough after kneading and uniformly dispersing in the dough while maintaining the shape of the fats and oils, and fermenting the dough with the mixed fats and oils. And a step of baking the bread dough fermented in the above step while the shape of the fats and oils in the shape of chips is maintained.