JPH07250610A - Layered japanese bun and its production - Google Patents

Abstract

PURPOSE:To provide a method for producing a layered Japanese bun, having a clear layered form and excellent in flavor and texture by inserting a specific sheetlike cookie dough into a bread dough, providing a specific number of the cookie dough layers and baking the resultant dough. CONSTITUTION:This method for producing a layered Japanese bun is to insert a sheetlike cookie dough containing wheat flour and alpha-starches at (80/20) to (97/3) weigh ratio of the wheat flour to the alpha-starches and two or more kinds of inflating agents such as sodium hydrogencarbonate, fumaric acid or calcium dihydrogenpyrophosphate into a bread dough, provide 1-12 cookie dough layers and bake the resultant dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a layered confectionery bread in which a cookie dough is folded in a bread dough, a method for producing the same, and a sheet-like cookie dough that can be used for the bread.

[0002]

2. Description of the Related Art Layered confectionary bread is rolled (rolled in) by inserting fat foods such as butter and margarine into bread dough.
It is a baked confectionery bread that is made into a structure in which thin layers are laminated by applying it several times, and various changes in shape and taste are enjoyed. As a variety of that,
A high-viscosity oil-in-water emulsion having a clear layered appearance by stacking a dough for confectionery and a high-viscosity oil-in-water emulsion (custard filling) at a fixed ratio and then baking them. There is a method for producing a laminated confectionery (JP-A-4-117236) in which the adhesion between the dough and the dough for confectionery is good, and there is no cavity inside even when baked, and the bread dough and the pie dough rolled in with fats and oils are also available. A method for producing a frozen bread dough which is combined and molded and frozen (Japanese Patent Laid-Open No. 4-16141) is known.

However, there is no known layered confectionery bread made by baking cookie dough into a dough. When folding another sheet-shaped food into the bread dough,
Since folding and rolling are repeated, the food to be folded must have the physical properties of withstanding it and spreading to the same extent as the bread dough in order to be rolled into a clean layer with the bread dough. Cookies have a total weight of oil and fat components and sugar components of about 40% by weight or more (hereinafter,
It is a state in which gluten, which is a combination of wheat protein and water, is formed to a minimum as a cookie binder. Therefore, because the cookie dough has a weak bond and poor rolling property,
When folded into bread dough, it is difficult to roll evenly, and it is difficult to layer the pastry dough into layers, such as when the cookie dough breaks or sticks out of the dough. It was because the bread dough and the cookie dough did not expand together due to the difference in the degree of expansion of the bread dough and the cookie dough, and a product of commercial value could not be obtained.

[0004]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention As a result of research aimed at solving the problems described in the prior art, the inventors have found that when the bread dough is folded, the joint is strong and the rolling property is excellent and the baking is performed. The present invention was achieved by obtaining a cookie dough having a physical property that sometimes expands similarly to the expansion of bread dough.

[0005]

According to the present invention, a layered bread dough in which fats and oils are folded or an ordinary bread dough is folded and baked with a cookie dough. : 20 to 97: 3,
A sheet-shaped cookie dough containing two or more swelling agents was obtained, and this Kutsky dough was folded into a bread dough to form a cookie dough layer from 1 to 12 layers. Including the law.

When the cookie dough has only one layer, the flavor and the unique texture due to the combination of both are not yet sufficient, but there is no particular problem. When the number of layers exceeds 12, the mixed state becomes close to each other, the flavor balance is poor, and the unique texture is lost. From the viewpoint of flavor and texture, the amount of cookie dough to be folded in is preferably 20 to 50% with respect to the amount of dough.

The layered bread dough of the present invention is a layered dough such as Danish pastry, croissant dough, which is obtained by folding fat foods such as butter and margarine, and is a dough seasoned with plain, chocolate, coffee or the like. However, there is no particular limitation. It is also possible to use confectionery bread dough that does not fold oily foods.

[0008] Taking Danish pastry as an example of the layered bread dough, its formulation and manufacturing method are known, but after kneading the raw material formulation such as flour, sugar, egg, yeast, salt, margarine and water, and performing primary fermentation, Cool dough in freezer. Next, the oil and fat for folding
0%) is wrapped and rolled to obtain the desired number of folds (16 to 48).
It can be obtained by forming a layered sheet-like material having a layer) into a desired shape. The dough may be used as it is or may be refrigerated or frozen for the production of layered confectionery bread.

The cookie dough of the present invention means flour and α-
It has a weight ratio with starch of 80:20 to 97: 3, contains two or more kinds of expanding agents, and is rolled into a sheet, and can be stored frozen. For flavoring the cookie dough, butter, dairy products such as cheese, coffee, chocolate, jams, nuts and fruits can also be added.

The α-starch may be obtained by gelatinizing tapioca starch, corn starch, potato starch, wheat starch and the like. Mainly wheat flour, a part of strong flour is used to make gluten easy to form, and by adding α-starch, adhesiveness and binding property are strengthened, and α-starch is used.
The adsorption of starch suppresses the exudation of fats and oils in cookie dough. If it is 3% or less, the binding of the dough is weak, the binding property is weak and the rolling property is poor, and if it is 20% or more, the binding property is too strong and the rolling property is poor and it is difficult to form it into a sheet.

As the expanding agent, sodium hydrogencarbonate, ammonium hydrogencarbonate, burnt alum, fumaric acid, calcium dihydrogen pyrophosphate, potassium hydrogen hydrogen tartrate, calcium dihydrogenphosphate, and the like can be used, and two or more kinds of them can be used. Is used. By selecting the expanding agent, the reaction rate and expandability of the expanding agent are adjusted so that the expansion rate and the floating condition of the cookie dough and the layered bread dough during baking of the product are almost the same.

The cookie dough is produced according to the conventional sugar batter method. Add sugar, fats and oils, whole eggs, flavors, flavoring materials, salt dissolved in water and a swelling agent to form a cream, which is mixed with wheat flour, α-
Starch and other leavening agents are added and mixed to obtain a cookie dough. After taking a floor time of about 15 to 20 minutes, this cookie dough is made into a sheet-shaped cookie dough by an extrusion molding machine, and is frozen and stored in a desired shape. Alternatively, after refrigeration, the next step may be performed.

To obtain the layered confectionery bread of the present invention, the sheet-shaped cookie dough is folded into a layered bread dough or an ordinary bread dough, and the cookie dough is rolled into a desired number of layers, molded, and then obtained by taking a proof and baking. be able to.

[0014]

【Example】

Example 1 A sheet-shaped cookie dough was prepared by the following basic formulation and manufacturing method.

Cookie dough blended flour 100 parts sugar 45 parts margarine 45 parts whole egg (net) 20 parts water 8 parts salt 0.6 parts L-potassium hydrogen tartrate 0.4 parts sodium hydrogen carbonate 0.8 parts perfume 0. 1 part Coffee powder 10 parts

In wheat flour consisting of strong flour, soft flour and α-starch in the above basic composition, 0 part of α-tapica starch (Matsunoline M-22, manufactured by Matsutani Chemical Industry Co., Ltd.) (hereinafter referred to as a, hereinafter referred to as b to e) Combinations) 3 parts (b), 10 parts (c), 15 parts (d), 20 parts (e) to which 10 parts of strong flour and soft flour were added so that the total amount would be 100 parts. a) were prepared.

Next, sugar and coffee powder are added to the blended raw materials for mixing, and then margarine, a flavor and whole egg are added and mixed, and then salt dissolved in water is added.
L-potassium tartrate, finally wheat flour (a) and sodium hydrogencarbonate are added and mixed so that the final temperature is 25 ° C. or lower, and then a floor time of 15 minutes is taken to obtain a cookie dough. This cookie dough was rolled into a plate having a thickness of 10 mm by an extrusion molding machine (manufactured by Iida Seisakusho Co., Ltd.) and molded into a width of 10 cm and a length of 30 cm to obtain a sheet-shaped cookie dough (a). Hereinafter, sheet-like cookie dough (b to e) was prepared by the same method and refrigerated.

A confectionery bread dough was prepared by the following formulation and manufacturing method. Confectionery bread dough mixture Strong flour 70 parts Thin flour 30 parts Whole egg (net) 8 parts Sugar 22 parts Margarine 15 parts Nonfat dry milk 2 parts Salt 1.2 parts Yeast 3.5 parts East food 0.1 parts Water 40 parts

Raw materials other than margarine, low speed 2 minutes, medium speed 3
Mix for a minute, then add margarine and slow 2
Min, medium speed 4 minutes, high speed 1 minute mixing to make confectionery bread dough with kneading temperature of 27 ° C. This is a temperature of 27 ℃,
Take a floor time of 60 minutes at a humidity of 75%, punch it, make a sheet with a reverse sheeter, width 10c
m, length 30 cm, thickness 20 mm and cooled to obtain confectionery bread dough.

300 g of the above-mentioned sheet-shaped cookie dough (a) was folded with 1 kg of the obtained confectionery bread dough, and folded in two with a reverse sheeter to make two roll-ins to make the cookie dough have four layers and a thickness of 10 mm. Make a sheet of layered confectionery dough. This was divided into 90 g, flattened on a top plate and fermented in a proofer at a temperature of 34 ° C. and a humidity of 75% for 60 minutes, and then baked at 200 ° C. for 12 minutes to obtain a layered confectionery bread (A). Hereinafter, similarly, layered confectionery bread (B ~
E) was obtained.

Wheat flour (total amount of wheat flour and α-starch is 1
The cookie dough using 3 to 20% of α-starch has an appropriate binding of the dough, has binding properties, and has excellent rolling property. It was possible to obtain a layered dough, and the baked layered confectionery breads (BD) had good flavor and texture. On the other hand, cookie dough with an α-starch content of less than 3% (a)
Then, the dough was weakly connected and poor in rollability, and when it was folded and rolled into the bread dough, the cookie dough was cut and the layered pastry dough could not be obtained. Further, when the amount of α-starch is 20%, the elasticity of the cookie dough increases and the cookie dough tends to become hard, and when the cookie dough is folded into the bread dough and rolled in, the cookie dough tends to be cut. Even if water was added to improve the rolling property, when the cookie dough portion was baked, it became a layered confectionery bread (E) in which the fire resistance tended to be poor, which was close to the limit as the layered bread of the present invention.

Example 2 A layered bread dough was prepared by the following formulation and manufacturing method. Layered bread dough mixture Strong flour 70 parts Thin flour 30 parts Whole egg (net) 18 parts Sugar 18 parts Margarine 10 parts Nonfat dry milk 4 parts Salt 1.5 parts Yeast 5 parts Eastfood 0.1 parts Water 44 parts Folding oil 45 parts

Raw materials other than margarine, low speed 2 minutes, medium speed 3
Mix for a minute, then add Margan and slow 2 minutes,
Mix for 4 minutes at medium speed to make dough with a kneading temperature of 24 ° C. Next, take a floor time of 20 minutes at a temperature of 27 ° C and a humidity of 75%.
Fermentation for 2 hours at low temperature is performed. This bread dough 816g
Sheet of oil and fat for folding Margarine (Rollman V,
Tsukishima Food Industry Co., Ltd.) 184 g (for dough 22.5)
%), Fold in 3 with a reverse sheeter, roll in 2 times, cool in the refrigerator for 30 minutes, then fold 1 in 3
Perform 20 times to obtain a layered bread dough having a thickness of 20 mm.

The layered bread dough (1 kg) thus obtained was wrapped with 300 g of the sheet-shaped cookie dough obtained in Example 1 and rolled in twice with a reverse sheeter to make one roll-in so that the cookie dough has two layers and a thickness of 10 mm. Make a sheet-shaped layered confectionery bread dough. This was divided into 90 g, flattened on a top plate and fermented in a proofer at a temperature of 34 ° C. and a humidity of 75% for 60 minutes, and then baked at 200 ° C. for 12 minutes to obtain a layered confectionery bread.

Since the sheet-like cookie dough (c) obtained in Example 1 having a strong bond and excellent rollability was used, even when the cookie dough was rolled in, the layered bread dough and the cookie dough became a clean layer and baked. Even when it was done, a layered confectionery bread was obtained in which the two expanded together. This had a crispy texture of cookies and Danish pastry, and had a unique flavor and taste different from that of Danish pastry alone.

[0026]

The cookie dough of the present invention can be folded into bread dough and can be frozen. When it is layered with bread dough, it has a strong bond and is excellent in rollability, and has the physical properties of expanding like bread dough when baked. The cookie dough of the present invention is folded into a bread dough to form a desired layered form, and a layered confectionery bread having a visually distinct layered form and excellent in flavor and texture can be obtained by a conventional method. Further, by changing the flavor of the bread dough and the cookie dough, the layered confectionery bread can be made into a variety.

Claims (3)

[Claims] 1. A layered confectionery bread obtained by folding a cookie dough into a bread dough and baking the cookie dough. 2. The weight ratio of wheat flour to α-starch is 80:
20-97: 3, and a sheet-shaped Kutsky dough containing two or more swelling agents is folded into a bread dough to form a cookie dough layer at 1 to 12 layers. 3. The weight ratio of wheat flour and α-starch is 80:
20-97: 3, a sheet-like frozen cookie dough containing two or more swelling agents.