JPH10215756A - Manufacture of bread kind containing filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread kind capable of making filling lacking a shape keeping property easily handleable and easily and neatly performing molding work by wrapping frozen filling with bread kind dough, molding it, roasting it and then heating it. SOLUTION: For instance, bread dough for wrapping the filling is prepared by an inner material method. The bread dough is divided by 60g each and rounded after floor time is ended and bench time is taken for 20 minutes. Then, after the bench time is ended, the divided bread dough is stretched in a rectangular shape, bean paste divided by 40g each and frozen to -18 deg.C is returned to -7.8 deg.C and then mounted to one side of the bread dough molded in the rectangular shape, folding into two is performed so as to cover the bean paste with the remaining bread dough on the other side and they are bound together. Then, it is fermented at a room temperature for 15 minutes and roasted at 38 deg.C and humidity 70% for 50 minutes, eggs are applied to a surface, it is baked in the oven at about 200 deg.C for 8-9 minutes and the target bread kind is obtained.

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 bread having a filling therein, and more particularly, to a method of baking after filling a lack of shape retention with a dough before heat treatment. The present invention relates to a method for producing breads which is subjected to heat treatment such as frying and steaming.

[0002]

2. Description of the Related Art As a method for producing breads containing fillings, fillings are wrapped in bread dough before heat treatment, and heating is carried out by heating immediately after molding. Alternatively, a cut or a hollow portion is provided in bread that has been subjected to a heat treatment first, and a filling is later filled in the cut or the like.

[0003]

However, in the former method, it is very troublesome to wrap and fill the filling with bread dough depending on the shape of the bread to be formed. For example, if you are trying to mold bread with round wrapping, it is not too troublesome if you gradually pluck the edges of the bread dough so that it stops at one place and wrap the filling. However, when trying to mold long and thin bread, the filling cannot be wrapped unless the edges of the bread dough are overlapped and stopped continuously at a plurality of places. The edge of the large bread dough sometimes loosened in the middle of the process, and it was very troublesome to wrap and mold it neatly. In particular, if the filling lacks shape retention such as cream, jam, chocolate, jelly, etc. Regardless of the type of packaging, there is a risk that the filling will protrude during the wrapping, and the troublesomeness is remarkable.

[0004] On the other hand, in the latter means, when providing cuts, hollow portions, etc., the breads may be wasted,
This was not preferable because the filling protruded from the cut and the filling was not uniformly filled in the hollow portion.

[0005] As described above, in the conventional method for producing bread containing a filling, the kind and properties of the filling contained in the bread dough are easily limited, and the bread and dough are irrespective of the kind and properties of the filling. No production method has been proposed yet, which makes it possible to easily and neatly wrap and mold the product.

[0006] The present invention is intended to address such a problem, and its object can be achieved quite simply by the completion of the invention described below.

[0007]

SUMMARY OF THE INVENTION According to the present invention, a filling lacking in shape retention that is to be wrapped in bread dough is frozen in advance irrespective of its type and properties to obtain a solid having a shape retention state. This makes it easy to handle and makes it possible to easily and neatly wrap and mold the bread dough before the heat treatment without being particular about the shape of the bread to be molded. That is,
The present invention is to wrap and mold the frozen filling with bread dough, and to perform a heat treatment after the stove, and the present invention is to wrap the filling and mold the bread dough as described above, The heating process is performed by taking the holing after taking the skeining step before the hoiling, and the present invention also provides a filling that has been frozen at -15 ° C to -20 ° C, which is a low temperature for frozen storage. After returning to the freezing temperature of the filling to a temperature of -10 ° C, wrapping with bread dough is performed,
In addition, the present invention provides a bread dough that is formed by wrapping and molding the filling as described above, or a bread dough that is formed by wrapping and molding the filling as described above and performing the laying process before the stove. Breads that are heated after taking a stove for 20 to 40% longer than in the case of non-frozen ordinary methods, or take a stove for 60 to 70 minutes and then heat-treat. It is also a fried bread or donut.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a filling containing bread is obtained by wrapping and filling a previously frozen filling with bread dough before heat treatment, and then subjecting it to heat treatment after heating.

Here, the breads are made by kneading at least flour such as flour, yeast and water into a dough, for example, confectionery bread, coffee cake, croissant, brioche, pastry, Danish pastry, French bread, fried Bread or donut, rolls, buns, pies, buns, Chinese buns, and other cooked products using flour, and bread dough means dough in these cooked products.

The term "filling" means not only bean jam, cream, jam, chocolate, jelly, but also yakisoba, spaghetti, minced meat, curry, stew, pizza ingredients, side dishes, etc. Means food that is difficult.

The heat treatment includes baking in bread or the like, frying in donut or the like, and steaming (steaming) in buns or the like. Includes any method of making semi-finished products such as bread (brown serve).

Further, the present invention relates to a method in which a filling frozen at -15 to -20.degree.
And then wrapped in bread dough. Here, the freezing temperature referred to in the present invention is not a freezing point which means the temperature at which the moisture of the substance starts to freeze, but the freezing proceeds until the filling is frozen and its central temperature becomes about -5 ° C. The temperature at which most of the water forms complete ice crystals and hardens, in other words, the filling that has hardened by being frozen at -15 to -20 ° C is still frozen before being softened by being thawed. The temperature at which the hardness in the state is maintained. Therefore, if the filling temperature is higher than the freezing temperature, the shape retention is poor, and it is necessary to pay attention to the problem that the wrapping in bread dough gradually becomes troublesome.

In the present invention, the wrapping of the frozen filling with bread dough is followed by a baking process of the bread dough, followed by a heating step and a heat treatment. The baking process is usually divided during the baking process,
Resting the dough that has been degassed and damaged by rounding, restoring the dough slightly and trying to recover the dough, giving the dough extensibility and preparing for the next molding process (also called bench time or intermediate fermentation), In the invention of the present application, it is an object of the present invention to eliminate or mitigate the adverse effects caused by wrapping a frozen filling in a dough in a molding step. That is, the filling that has been frozen by the skewing process after molding will be thawed to an appropriate temperature, and the temperature of the dough that has cooled down to a considerably low temperature and becomes rigid by contact with the filling will be slowly reduced to some extent. It can be returned and averaged to recover the bread dough so that the dough can be prepared for the next stove. At this time, if the laying step is insufficient, the fermentation of the bread dough in the proofer may be insufficient, which may adversely affect the volume and quality of the final product, while the laying step is excessive. And the surface of the bread dough is dried and becomes hard as if the epidermis was formed, and the bread dough becomes easy to sag in the stove and deteriorates the toughness (the strength of the dough supporting the expansion) in baking or frying. Therefore, the volume of the final product may be reduced. Therefore, it is desirable that the aging process be performed at room temperature for 10 to 30 minutes after the encapsulation. Note that the room temperature is the temperature of the work place and is not particularly limited, but is usually about 18 to 27 ° C.

[0014] The present invention also relates to the present invention, in which, when the above-mentioned bread dough setting step is not performed after the wrapping of the frozen filling with the bread dough, the heating time is longer than that of the conventional method in which the filling is not frozen. It can be extended by 20 to 40%. With a proofer, put the molded and degassed dough into a hot and humid fermentation room at around 40 ° C,
Including gas once more to expand to 70-80% of the product volume, with a humidity of about 70-90%. In addition, the stove time varies depending on the type of bread, and is generally about 50 to 60 minutes, but the exact stove time is not simply determined by time,
It should be determined in consideration of the amount of expansion of the dough, the dough's rigidity, and the like. Therefore, the expansion amount is 70 to 8 of the product volume.
0%, and 3 to 4 times the capacity of the molding dough, is a standard for the end time of the stove. From the above, in the present invention, it is desirable that the prolongation of the protruding time is generally extended by 20% to 40%, although there are various differences depending on the type of bread product, and 60 to 70% for fried bread or donut. It is desirable to take minutes. In addition, when the laying step is performed before the proofing step, it is not always necessary to extend the proofing time.

[0015] However, if the bread dough cooled to a low temperature by wrapping the frozen filling and then stiffened is directly subjected to the proofing step without taking the skeining step, the bread stuff having a temperature of about 0 ° C may be used in some cases. The dough will be suddenly exposed to a temperature of about 40 ° C., and a stove will be taken in a state where the temperature difference between the inside and the outside of the bread dough is large, and uniform and proper fermentation is prevented throughout the bread dough, It can adversely affect the volume and quality of the final product. Therefore, it is preferable to take a baking process after wrapping and forming the frozen filling, and then take a stove, and in particular, 10 to 3 times.
After taking the 0 minute aging step, extend the proofing time by 20 to 40% compared to the case where the filling is not frozen, or in the case of fried bread or donut, use the 10 to 30 minute aging step. 60-7 after taking
It is more preferable to take a stove for 0 minutes.

[0016]

[Function] If a flexible filling lacking shape retention is frozen in advance and then wrapped in bread dough and molded, the filling shrinks to return to the bread dough stretched or stretched a little during wrapping. The dough will not be compressed by force, while the bread dough will stretch or stretch along the outer surface of the cured filling, making it very easy to wrap and fill the filling. It will be prevented from protruding.

[0017] Further, if the baked dough is subjected to a baking step after the frozen filling is wrapped and formed, then the frozen filling is thawed to an appropriate temperature, and the frozen filling is removed. By contact, the temperature of the dough which has cooled down to a considerably low temperature and has become rigid can be returned to a certain level slowly, and can be averaged to recover the dough so that the dough can be prepared for the next heating step.

If the filling frozen at -15 to -20 ° C. is returned to the freezing temperature of the filling to -10 ° C. and then wrapped and molded with bread dough, the next baking step is easily performed properly, and It is possible to prevent the bread dough from being cooled to a low temperature due to filling and becoming rigid, which is one of the causes of making the dough skewed and the subsequent proofer improper.

Further, if the prolongation of the filling time is extended by 20 to 40% compared to the case of the ordinary method in which the filling is not frozen, the filling of the filling can be carried out without taking the step of rolling the bread dough after the wrapping of the frozen filling. Thawing and fermentation of bread dough will be performed sufficiently. In addition, the baked dough is baked after the wrapping of the frozen filling and the boiler time is extended by 20 to 40% compared to the case of the normal method in which the filling is not frozen, or in the case of fried bread or donut, it is 60 to 40%. When the time is extended to 70 minutes, the temperature difference between the inside and the outside of the bread dough in which the filling is wrapped is reduced, and more uniform and appropriate fermentation is performed over the whole bread dough.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on embodiments. First, when the present invention is applied to a rectangular (i.e., rectangular) bread loaf as the first embodiment, the dough wrapping the filling is adjusted by the medium method. The blend of the middle seed was 70 parts by weight of flour, 2.5 parts by weight of yeast, 0.1 parts by weight of yeast food, 5 parts by weight of sugar, and 40 parts by weight of water. The fermentation time is 2 hours and 00 minutes, the kneading temperature is 26 ° C.
30 parts by weight of flour, 25 parts by weight of sugar, 1.0 part by weight of salt, 5 parts by weight of emulsifier, 7 parts by weight of eggs, 5 parts by weight of plastic oil and 20 parts by weight of water.
Minute, the kneading temperature is 27 ° C., and the floor time is 30 minutes. After the floor time, the bread dough is divided into 60 g pieces, rounded, and bench time is set for 20 minutes.

After completion of the bench time, the divided dough is stretched into a rectangular shape, and the bean dough formed into a rectangular shape is divided into 40 g portions and frozen at −18 ° C. at −7 and 8 ° C. After being returned to the position, the plate is folded in half so as to cover the bean jam with the remaining dough on the other side, and the joined portion is closed by hand. Therefore, the bean paste is preliminarily formed into a rectangular shape having a size about 1/2 of the bread dough. At this time, even if the edge of the bread dough is slightly pulled to wrap the bean paste, the bean is not pushed out from another portion that is not pulled and does not run off. Rather, you will be able to push the wrapped bean inside with your fingers,
The wrapping operation can be easily performed.

The bread dough formed by wrapping the bean paste as described above is allowed to stand at room temperature for 15 minutes.
Take a stove for 50 minutes at a temperature of 38 ° C and a humidity of 70%, or immediately take a stove for 70 minutes at a temperature of 38 ° C and a humidity of 70%, or take a 15 minute aging step at room temperature, Take a stove for 60 minutes at a temperature of 38 ° C and a humidity of 70%, apply eggs to the surface, and bake it in an oven at about 200 ° C for 8 to 9 minutes to make an anpan. At this time, if a plurality of streak-like cuts are provided on the surface before the egg is applied, a bean bread whose inside filling can be confirmed from the outside can be obtained.
If the wrapped filling is cream, jam, croquette or the like instead of bean jam, cream bread, jam bread, croquette bread or the like can be used.

Next, a case where the present invention is applied to a fried bread containing fried noodles will be described as a second embodiment. The dough wrapping the filling is prepared by the medium seed method in the same manner as the above-mentioned anpan. The blend of the medium type was 70 parts by weight of flour, 2.5 parts by weight of yeast, 0.1 part by weight of yeast food, and 42 parts by weight of water.
And the fermentation time for the sponge seeds was 4 hours and 30 minutes. 5 parts by weight and 18 parts by weight of water.
Minutes and floor time is 20 minutes. After the floor time, the bread dough is divided into 60 g pieces, rounded, and bench time is set for 20 minutes.

Next, after the bench time is over, the bread dough that has been developed (degassed) is stretched into an elongated band shape, and the bread dough formed into an elongated band shape is forcibly placed on one side along the longitudinal direction.
After placing the frozen fried noodles which have been divided into g pieces and returned to -7 and 8 ° C., they are folded in half so as to cover the fried noodles with the remaining dough on the other side to form an elongated rod. And close them together. Therefore, the yakisoba is preliminarily formed into an elongated bar shape having a width less than about 1/2 of the bread dough and frozen. At this time, the wrapped fried noodles are in one lump without being scattered in the darkness, so that when wrapped, a part of the fried noodles does not protrude from the edge of the bread dough. Rather, similarly to the case of the bean jam of the above embodiment, the wrapping operation can be easily performed by pushing the wrapped frozen yakisoba inward with a finger.

The bread dough formed by wrapping the frozen fried noodles as described above is covered with bread crumbs,
Take the aging process for 20 minutes at room temperature,
After taking a stove for 50 minutes at a temperature of 70 ° C. and a humidity of 70%, or immediately take a stove for 70 minutes at a temperature of 38 ° C. and a humidity of 70%, or taking a aging process for 20 minutes at room temperature, 60% at 70 ℃ and 70% humidity
Take a stove for a minute and fry in oil at about 180 ° C for 3-4 minutes to make fried bread with fried noodles. If the wrapped filling is spaghetti instead of fried noodles, it can be a fried bread with spaghetti.

Next, as a third embodiment, a case where the present invention is applied to a curry donut will be described. The dough for wrapping the filling is adjusted by the medium seed method in the same manner as in the above-mentioned anpan bread and yakisoba bread. Medium type is flour 7
0 parts by weight, yeast 2.5 parts by weight, yeast food 0.
1 part by weight and 42 parts by weight of water. The sponge condition was kneading time of 5 minutes, sponge fermentation time of 4 hours and 30 minutes, and the dough was mixed with 30 parts by weight of flour, 10 parts by weight of sugar, and 2 parts of salt. 0.0 parts by weight, emulsifier 0.2 parts by weight, egg 5 parts by weight, plastic fat 5
Parts by weight and 18 parts by weight of water.
Minutes and floor time is 20 minutes. The bread dough is divided into 30 g pieces after the floor time ends, and after the bench time of 20 minutes is completed, the dough is expanded into a disk shape to degas (mold), and this is used as bread dough for wrapping the frozen filling. . In the present invention,
When wrapping the frozen filling,
This is done by using one sheet.

On a bread dough shaped like a disc, 40
After placing the curry ingredients which were divided into gram portions and stored frozen at -18 ° C. and returned to about −7 ° C., another piece of bread dough formed into another disk shape was placed on the curry ingredients. Place,
The upper dough and the lower dough are closed together so that the curry ingredient is entirely covered by pressing the periphery with a finger. At this time, the curry material to be wrapped is previously formed into an annular shape having a hole at the center. Next, the bread dough shaped into a disk by closing the upper and lower bread doughs, the upper bread dough and the lower bread dough are closed together according to the inner shape of the wrapped annular curry material, and The center portion is cut out using a tubular punching tool similar to a pipe so as to form a hole, and is formed into an annular shape.

As described above, the dough wrapped with the curry ingredients and formed into an annular shape is coated with bread crumbs on the surface,
Take the aging process at room temperature for 25 minutes,
Take a proofer for 50 minutes at a temperature of 70 ° C and a humidity of 70%, and immediately take a proofer for 70 minutes at a temperature of 38 ° C and a humidity of 70%, or perform a aging process at room temperature for 20 minutes. A curry donut is prepared by taking a stove for 60 minutes at 70% humidity and fry it in oil at about 180 ° C for 3 to 4 minutes. At this time, even if the shape of the filling to be wrapped is an odd-shaped annular body having a hole at the center, the filling itself is frozen, so that the wrapping work becomes difficult because of the shape retention property. There is no at all. Therefore, the shape of the filling can be easily adapted to any shape according to the shape of the bread product to be manufactured. It should be noted that meat donut can be obtained if the wrapped filling is replaced with seasoned minced meat instead of curry.

In the meantime, the squeezing process performed in each of the above-described Examples 1 to 3 is followed by taking a proofer for a normal time, the squeezing process without extending the stiffening process, and the squeezing process. In addition to the above, 1) the point that the surface of the dough is not dried in the setting process, 2) the point of expansion of the dough in the stove, and 3) the oven spring of the dough in the heat treatment. In terms of swelling, any of the means could be preferable, but among them, the means by means could be the most preferable.

In order to more clearly explain the effect of the elongation step and / or the prolongation of the time of the stirrer in the present invention, the above-mentioned 1) in the elongation step will be described based on what can be achieved by the conventional manufacturing method. The results of comparative evaluation are shown below, using the following points as evaluation items: no drying of the surface of the dough, 2) expansion of the dough in the stove, and 3) oven spring or expansion of the dough in the heat treatment. In addition, the comparative evaluation test produced and used the fried bread with fried noodles performed in the said Example 2.

First, as Comparative Example 1, in order to observe the effect of the skewing step in the case where the sizing time is not extended, the results of a test in which a normal sizing time is taken for 50 minutes after changing the staking time respectively are described. [Table 1]
Shown in The evaluation method was a comprehensive evaluation of the above evaluation items 1) to 3). A mark 印 indicates that all were very good, a mark ○ indicates that all were good, and at least one of them was inferior. Is indicated by a triangle, and those inferior to each are indicated by a cross.

[0032]

[Table 1]

From the results of Comparative Example 1, it can be seen that when the propelling time is not extended, that is, when the propelling time is set to 50 minutes, a preferable result is obtained when the setting time is set to 10 to 30 minutes. .

Next, as Comparative Example 2, in order to observe the effect of the skewing step when the sizing time was extended by 20%, the results of a test in which a sizing was performed for 60 minutes after changing the staking time respectively were performed. Are shown in [Table 2]. The evaluation method was the same as in the case of Comparative Example 1.

[0035]

[Table 2]

From the results of Comparative Example 2, it can be seen that, in the case where the proofing time is extended, favorable results are obtained even when the staking time is not taken at all and when the staking time is set to 30 minutes or less. It turns out that a very favorable result is obtained when the time is set to 10 to 30 minutes.

Next, as Comparative Example 3, in order to observe the effect of the wheeling time in the case where the setting step is not performed, the results of tests performed by changing the wheeling time are shown in Table 3 below. The evaluation method was the same as in the case of Comparative Example 1.

[0038]

[Table 3]

From the results of Comparative Example 3, it can be seen that in the case where the stretching step is not performed, a preferable result is obtained by extending the proofing time by 20 to 40% to 60 to 70 minutes.

Finally, in order to observe the effect of the heating time in the case where the skewing step is performed,
[Table 4] shows the results of the tests performed after changing the heating time after taking each minute. The evaluation method was the same as in the case of Comparative Example 1.

[0041]

[Table 4]

From the results of Comparative Example 4, it was found that in the case where the annealing step was performed, a preferable result was obtained when the heating time was set to 50 to 70 minutes.
It can be seen that a very favorable result can be obtained by setting the proofing time to 60 to 70 minutes.

[0043]

As described above, according to the present invention, breads containing a filling by a simple molding technique are widely used regardless of the shape of the bread to be molded or the kind of the filling to be wrapped. Can be manufactured. Therefore, even if the filling lacks shape retention like cream, jam, chocolate, jelly, etc., it can be neatly wrapped and formed without protruding the filling without any troublesome labor. Moreover, even for a semi-fluid filling having a high moisture content, there is no need to increase the viscosity of the filling to make it easy to handle, so there is no danger that the original texture and flavor of the filling will be lost. .

Further, in the present invention, if a predetermined amount of the filling which has been divided in advance is frozen, it is easy to quantitatively wrap the filling, and a product having a constant filling content can be stably obtained. Can be supplied. In addition, since the filling is pre-divided, there is no possibility that the filling, such as fried noodles or spaghetti, is torn off when wrapped and wasteful.

Also, in the present invention, the filling is wrapped in advance with the bread dough before the heat treatment, so that the bread after the heat treatment is provided with a cut, a hollow portion, or the like later to fill the filling. This makes it possible to prevent wastes from being produced at all and to make the filling evenly contained in the bread dough.

Further, according to the present invention, the frozen filling is returned to the freezing temperature of the filling to -10 ° C. and then wrapped in bread dough. Or to increase the time to 20 to 40% or 60 to 70 minutes compared to the normal method in which the filling is not frozen, so that the bread is wrapped around the frozen filling. Even if the bread dough becomes low enough that the temperature of the dough hinders the fermentation, sufficient fermentation will be applied before the heat treatment and a final product with a sufficient volume will be produced. You can do it. Moreover, the frozen filling is returned to the freezing temperature of the filling to -10 ° C, and then wrapped in bread dough, and after the wrapping molding, the bread dough is allowed to stand and then a wheel is taken. If the time is extended by 20 to 40% or 60 to 70 minutes as compared with the case of the conventional method in which the filling is not frozen, a more preferable final product having a sufficient volume can be obtained.

Claims (6)

[Claims] 1. A method for producing filling-containing breads, wherein a frozen filling is wrapped in bread dough, molded, and subjected to heat treatment after heating. 2. The method for producing filling-containing breads according to claim 1, wherein after the wrapping and forming, the bread dough is erected and then a stove is taken. 3. The method according to claim 2, wherein the aging step is performed at room temperature for 10 to 30 minutes. 4. The method according to claim 1, wherein the filling frozen at -15 to -20.degree. C. is returned to the freezing temperature of the filling to -10.degree. C. and then wrapped in bread dough.
The method for producing filling-containing breads according to any one of the above. 5. The method for producing filling-containing breads according to claim 1, wherein the prolongation of the filling time is 20 to 40% longer than that of the conventional method in which the filling is not frozen. Method. 6. The method for producing a filling-containing fried bread or donut according to any one of claims 1 to 5, wherein the stir time is 60 to 70 minutes.