JPH07184528A - Filling for roll-in bread - Google Patents

Abstract

PURPOSE:To obtain a roll-in bread filling composed of an O/W-type emulsified material containing a milk protein, oil and fat, starch and water at specific ratios, having respective specific rheometer value and pH, easily formable to a sheet, having excellent preservability, workability and mechanical durability and suitable for continuous production. CONSTITUTION:This filling for roll-in bread is an 0/W-type emulsion containing (A) 3-12wt.% of a milk protein such as cheese, (B) 15-45wt.% of oil and fat such as rapeseed oil, (C) l-10wt.% of starch such as gelatinized starch and (D) water as essential components. It has a rheometer value of 50-200g/0.785cm<2> and a pH of <=5.8.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll-in filling, and more particularly, when a roll-in bread is continuously produced, a sheet-like bread dough produced continuously can be folded into the bread dough. In addition, it is possible to produce a filling that can be continuously formed into a sheet by a mechanical device simultaneously with the continuous production of the bread dough,
The present invention relates to a mechanically resistant roll-in filling.

[0002]

2. Description of the Related Art In a roll-in pan, a sheet-like filling is added to a dough in an amount of 20 to 50% by weight with respect to the powder, and it is thinly stretched by a machine to perform a target number of folds, molding,
It is a unique type of confectionery bread that is layered by baking. The filling for producing such confectionery bread must have good spreadability and moldability in order to obtain a sheet shape.

The conventional sheet-like fillings are prepared by being prepared and compounded so as to have a predetermined amount of filling with respect to the intended bread dough, and are formed into a sheet-like shape in advance. In this case, although the sheet-like filling varies depending on the type of bread, it is usually prepared and prepared in various types according to the bread dough so as to be used within the range of 20 to 50% by weight of flour.

[0004] Usually, for example, a layered roll-in bread is obtained by rolling a kneaded bread dough with a sheeter or rolling pin to a thickness of 15 to 20 mm, and preparing the sheet-like filling prepared on the stretched bread dough. Put it on and fold it in two or three folds, stretch the folded dough again with a sheeter or rolling pin, fold the thinly stretched bread dough again and perform the target number of folds, molding and baking Manufactured by.

On the other hand, where roll-in bread is mass-produced, a mechanical device for continuously kneading bread dough into a sheet is used. On the bread dough continuously prepared in a sheet shape by such an apparatus, a sheet-like filling of a certain size preliminarily compounded and prepared so that a predetermined amount of folding amount is put, and this continuous filling is performed. The sheet-shaped dough that has the filling and the dough overlapped is then rolled into a roll and then cut to an appropriate size, or rolled again in the rolled state, that is, folded and re-sheeted. After that, the roll-in pan is continuously manufactured by cutting and baking.

As described above, when the roll-in filling is rolled into a thin sheet by a sheeter, a rolling pin, or a mechanical device, the filling dough must have good spreadability without breaking.

Under such a circumstance, in particular, even if the conventional filling is continuously formed into a sheet by a mechanical device, it cannot withstand mechanical kneading and the emulsified state is destroyed to a satisfactory sheet state. I can't. Therefore,
In the case of continuous production of roll-in bread, even if the kneaded dough can be continuously prepared in the form of a sheet by a mechanical device, the filling is still prepared in a large amount in a pre-formulated sheet of a certain size. These sheet-like fillings are required to be prepared in a state of being packaged in a predetermined amount unit in a plastic bag or the like, so that the packaging has to be peeled off, placed on the cloth, and folded.

[0008]

DISCLOSURE OF THE INVENTION According to the present invention, when a roll-in pan is manufactured, a sheet-like filling which is conventionally prepared so as to have a predetermined folding amount with respect to a predetermined dough is prepared in advance into a sheet-like shape and vinyl is prepared. There is no need to put it in a bag etc. and prepare it together with the continuously produced sheet-shaped bread dough, and at the same time continuously produce sheet-shaped filling with a mechanical device and combine both sheet-shaped products. Rolling-in, which has mechanical resistance, does not destroy the extended state of the filling even if the operations of folding, rolling, folding, rolling, cutting, and firing are continuously performed using a mechanical device. It is intended to provide filling.

[0009]

Means for Solving the Problems The inventors of the present invention have made intensive studies in view of the above points, and as a result, have solved the above problems by providing a filling with a specific composition containing a protein, a fat and an oil and a starch in a specific range. I got the knowledge that I can. The present invention has been completed based on such findings.

That is, the present invention provides protein 3 as an essential component.
An oil-in-water emulsion containing 12 to 12% by weight, 15 to 45% by weight of oil and fat, 1 to 10% by weight of starch and water, and having a rheometer value of 50 to 200 g / 0.785 cm @ 2 and a pH of 5.8 or less. There is a roll-in filling.

As the protein, cheeses derived from milk protein, casein Na, rennet casein, acid casein, U
Examples thereof include F-concentrated milk protein and whey protein. These proteins alone or in a mixture are used in an amount of 3 to 12 based on the total amount of the emulsion.
A high oil content filling can be produced by containing the composition in a weight percentage, and the high oil content filling becomes an emulsion that can sufficiently withstand kneading by a machine.

Examples of the oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, cottonseed oil, corn oil, palm oil, shea oil and palm kernel oil, and animal oils and fats such as beef tallow, and these oils and fats alone or It is effective that mixed oils or processed oils and fats that have been hardened, fractionated, transesterified or the like have a melting point of 10 to 42 ° C.
When the content is in the range of 5 to 45% by weight, the hardness and consistency of the filling that can be formed into a sheet by a mechanical device can be obtained, and the flavor and texture can be improved.

Examples of the starches include pregelatinized starch, modified starch and the like. Further, in the present invention, gums may be included for the purpose of further improving the physical properties. These gums include locust bean gum, xanthan gum,
Examples include guar gum and the like. Each of these starches and gums may be contained alone or in the form of a mixture, and the starches are contained within the range of 1 to 10% by weight and the gums within the range of 0.1 to 1.0% by weight based on the total amount of the filling. By including it, workability (spreadability, molding) becomes suitable, and since the above starch has excellent heat resistance, the filling remains in the rolled-in state even after firing, so the flavor of the rolling-in filling remains strong. It has characteristics.

When the amounts of the above-mentioned respective components of protein, oil and fat, and starch exceed the respective upper limits, the emulsion stability of the filling is deteriorated.
On the other hand, if the amount is less than the lower limit, the mechanical resistance is deteriorated and the sheet is not formed, and the workability at the time of folding (spreadability, molding) is adversely affected, resulting in unfavorable physical properties.

In the present invention, a rheometer (manufactured by Fudo Kogyo Co., Ltd.) of an oil-in-water filling containing the above proteins, fats and oils as essential components has a measured value of 50 to 20.
It is within the range of 0 g / 0.785 cm @ 2 and the pH is 5.8.
Must be: If the rheometer value and the pH are out of the above ranges, the workability (spreadability and molding) at the time of folding will be adversely affected, and the physical properties will be unfavorable, and the storability will be poor and the shelf life will be poor.

In order to emulsify the above proteins, fats and oils, starch and, if desired, gums, it may be carried out according to a conventionally known method for producing an oil-in-water emulsion, for example, emulsification with a homogenizer. It can be manufactured by carrying out ultra-high temperature heat sterilization treatment (UHT treatment). An indirect heating method is suitable for the UHT treatment.

The filling obtained by such a method is
When it is put into the hopper of the mechanical device to be formed into a sheet, an extremely good sheet-like filling with a desired set thickness can be obtained from the outlet nozzle of the mechanical device, and the malleability during folding work and molding are also possible. It is good, and when fired, it has an effect that the filling spreads uniformly over the whole, and the inner layer after firing, texture, etc. are good.

In the present invention, the roll-in pan can be produced by a continuous method because the filling in the present invention is a mixture of high protein, high oil content and special starch and gums.
It is considered to be due to the oil-in-water type filling that can be made into a sheet shape by a mechanical device.

The roll-in filling according to the present invention has a hardness that can be easily put into a machine for forming a sheet, and has a stable emulsifying power against kneading of a machine, and thus is suitable for folding. The sheet-like filling has a different thickness, has good workability (spreadability, molding) and storability, and has the same state as the conventional sheet-like filling or has a storability higher than that.

[0020]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but these are examples and the spirit of the present invention is not limited by these examples. In the examples, parts and% mean weight basis.

Example 1 and Comparative Example 1 The following formulations were carried out. Example 1 Comparative Example 1 ---------------------------------- Fermented milk Note 1) 20 (parts)-(parts) Sodium casein 3 3 Vegetable oil (melting point 10 ° C) 23 40 Natural cheese Note 2) 5 5 Modified starch Note 3) 5 1 Salt 0.7 0.7 Water 40 47 Sodium tripolyphosphate 0.7 0.7 Citric acid 0 .3 0.3 Perfume Appropriate amount Adequate amount ------------------------------ pH 5.3 5.3 6.2 Rheometer value 120 30 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Note 1) Fermented milk: 12 parts skimmed milk powder and vegetable oil with a melting point of 31 ° C. Fermented milk obtained by fermenting 28 parts and 60 parts of water with lactic acid Note 2) Natural cheese: trade name, cream cheese, made in Denmark Note 3) Processed starch: Name, starch 100, Nippon Starch Chemical Co., Ltd.

The above-mentioned formulation is used. Prior to this, 5 parts of 40 parts of water are heated in advance, sodium tripolyphosphate is added thereto, and the phosphate solution is further added to 5 parts of water. Prepare citric acid solution by adding citric acid and prepare it.

First, fermented milk was added to the remaining 30 parts of water, and while mixing and stirring, sodium caseinate, starch and salt were added thereto, then a sodium tripolyphosphate solution prepared in advance was added, and then natural cheese was added. Add vegetable oil and fat, and add citric acid solution prepared in advance while continuing stirring, and then add fragrance, and then homogenize at about 60 ° C, sterilize by indirect heat and fill the container. Got the filling by doing.

The oil-in-water type filling thus obtained was applied with a mechanical device (manufactured by Leon Automatic Co., Ltd.) to a thickness of 10
mm sheet-like fillings were produced continuously. on the other hand,
With the following dough mix, a dough was continuously produced in a sheet state with a thickness of 20 mm by using a mechanical device (manufactured by Leon Auto Machine Co., Ltd.).

The above-mentioned sheet-shaped bread dough is continuously manufactured with an oil-in-water type sheet-shaped filling placed thereon, and the rolled rolled cylindrical laminated dough is rolled into a sheet shape, and as a result, the emulsion is folded. After rolling the rolled dough dough into a cylindrical laminated dough to prepare a sheet-like dough having 12 layers of oil layer and bread dough, dividing, molding,
Fermented and baked.

Baking mix Wheat flour (soft flour) 80 Wheat flour (strong flour) 20 Whole egg 12 Diet salt 1.6 Shortening 12 Water 35 Yeast 5 Yeast food 0.2 ------------------ −−−−−−−−−−−−
−−−−−−−−

The results are shown below. The comparative example was also carried out in the same manner.

As is clear from the above results, Comparative Example 1
When the component value deviated from the standard, it affected the mechanical resistance and spreadability, resulting in non-uniform emulsification failure and filling.
In addition, the state after baking was affected, and the cavities and texture tended to deteriorate, and the flavor and the flavor of the filled filling were weak, affecting all sides.

[0029]

As described above in detail, the oil-in-water type filling for roll-in according to the present invention has better storability than the conventional filling-in for roll-in and can be easily formed into a sheet by a mechanical device. Furthermore, since the physical properties (spreadability and molding) when the sheet-like filling is directly folded into the bread dough are good, roll-in bread can be continuously produced. Further, the flavor after baking was strong and was superior to the conventional sheet filling for roll-in.

Claims (1)

[Claims] 1. A milk protein of 3 to 12% by weight as an essential component,
An oil-in-water emulsion containing 15 to 45% by weight of oil and fat, 1 to 10% by weight of starch, and water, having a rheometer value of 50 to
Roll-in filling having a pH of 200 g / 0.785 cm @ 2 and a pH of 5.8 or less.