JPS5813339A - Production of bakery product - Google Patents
Production of bakery productInfo
- Publication number
- JPS5813339A JPS5813339A JP56109110A JP10911081A JPS5813339A JP S5813339 A JPS5813339 A JP S5813339A JP 56109110 A JP56109110 A JP 56109110A JP 10911081 A JP10911081 A JP 10911081A JP S5813339 A JPS5813339 A JP S5813339A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- choux
- bakery
- pastry
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は焼成後に任意のフィリング材、特にホイップク
リームの如き焼成に耐えられないフィリング材を注入す
ることのできる空洞を有する新規なベーカリ−製品の製
造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for manufacturing bakery products having a cavity into which any filling material can be injected after baking, especially filling materials that cannot withstand baking, such as whipped cream. .
従来、空洞を有するベーカリ−製品(以下単に空洞ベー
カリ−製品という)の製造方法としては、特公昭39−
7982号公報に記載されている方法が知られている。Conventionally, as a manufacturing method for bakery products having cavities (hereinafter simply referred to as "cavity bakery products"),
A method described in Japanese Patent No. 7982 is known.
その方法はパン生地片の適宜部分に食用油脂を塗布し、
該部分を被覆するようにかつ該部分に空気を残存させる
ように生地を包み、これを焼成することを特徴とするも
のであるが、この方法で中心部に大きな空洞を有するパ
ンを作るiこは油脂塗布面に多量の空気が残存するよう
に生地を包み込む必要がおり、この操作は非常に困難で
あり、かつ面倒である。The method is to apply edible oil or fat to appropriate parts of the bread dough pieces,
This method is characterized by wrapping the dough so as to cover the area and leaving air in the area, and then baking it. It is necessary to wrap the fabric so that a large amount of air remains on the oil-applied surface, and this operation is extremely difficult and troublesome.
又、この方法の場合、焼成時に溶融した多量の食用油脂
がパン中に浸み込むと同時に空洞に残存するため、食感
・外観が悪く、商品価値の極めて低いものしか得られな
い。In addition, in this method, a large amount of edible fat melted during baking soaks into the bread and remains in the cavity, resulting in poor texture and appearance and extremely low commercial value.
更に特開昭55−54846号公報、特開昭56−68
337号公報等に記載されている方法が知られているが
、これ等の方法はベーカリ−製品の製造工程である焼成
又はフライ工程で融解する含気物を包み込む事によシ空
洞ベーカリー製品を得るものであり、内部空洞は融解し
た含気物が外層ベーカリ−製品に浸み込むことで得られ
る空洞と色気された空気の膨張による力で得られるもの
である。Furthermore, JP-A-55-54846, JP-A-56-68
The method described in Publication No. 337 is known, but these methods produce hollow bakery products by enclosing air-containing substances that melt during the baking or frying process, which is the manufacturing process of bakery products. The internal cavity is created by the molten air-containing material permeating the outer layer of the bakery product and the force created by the expansion of the amorous air.
本発明は、このような公知の空洞ベーカリ−製品の製造
方法とは全く異るもので、洋菓子として広く使用されて
いるシュー生地を、パン生地を代表とするベーカリ−・
ドウに包み込みシコー生地の膨張力を利用してベーカリ
−製品内部に大きな空洞を作ることができると共番こ、
ベーカリ−・ドウ内部lこシュー生地の皮膜を作り、シ
ュー生地の風味とベーカリ−生地の風味を持ち且つ耐熱
性に劣る各種フィリング類をベーカリ−製品内部にフィ
リングする事ができる全く・ 1:::
新しいベーカリ−製品の製造方法を提供するものである
。The present invention is completely different from such known methods for producing hollow bakery products, and is based on the method of manufacturing choux dough, which is widely used as Western confectionery, in a bakery product, typically bread dough.
It is possible to create a large cavity inside the bakery product by wrapping it in a dough and using the expansion power of the thick dough.
It is possible to create a film of choux dough inside the bakery dough, and fill the inside of the bakery product with various fillings that have the flavor of choux dough and the flavor of bakery dough, but have poor heat resistance.1:: : It provides a new method of manufacturing bakery products.
即ち、本発明のベーカリ−製品の製造方法はシュー生地
を内部に包み込んだベーカリ−・ドウを熱処理し、シー
−生地を膨張させることにより、内部に空洞を形成させ
ることを特徴とするものであり、本発明の方法によれば
、例えばシュー生地を常法により調整したパン生地に包
み込み必要に応じて醗酵をさせた後、焼成又はフライ等
の熱処理を行なう事によシ内部にシュー生地が膨張して
空洞を有するシューが形成され、空洞パンが製造できる
ものである。That is, the method for producing bakery products of the present invention is characterized by heat-treating the bakery dough containing the choux pastry to expand the pastry to form a cavity inside. According to the method of the present invention, for example, choux pastry is wrapped in bread dough prepared by a conventional method and fermented as required, and then subjected to heat treatment such as baking or frying, so that the choux pastry expands inside the bread dough. A shoe having a cavity is formed, and a hollow bread can be manufactured.
本発明によシ得られる空洞ベーカリ−製品に於てはシュ
ー生地は外層ベーカリ−・ドウの下に密着して生地中に
浸み込む事はなく、空洞を形成する膨張もシュー生地内
部の水蒸気圧により発生するもので、洋菓子シュー同様
包み込まれた生地に対して5〜20倍にも大きく膨張す
るものであるため、本発明の方法は、これ迄の含気物に
よる空洞層成に比し、安定でかつ要望する大きさの空洞
を容易に得ることができるものである。In the hollow bakery product obtained by the present invention, the choux dough adheres to the bottom of the outer layer of bakery dough and does not seep into the dough, and the expansion that forms the cavity is caused by water vapor inside the choux dough. This is caused by pressure, and as with Western confectionery choux, the wrapped dough expands 5 to 20 times as much. Therefore, the method of the present invention is more effective than the previous method of forming cavities using air-containing substances. , it is possible to easily obtain a stable cavity of the desired size.
以下に本発明のベーカリ−製品の製造方法について詳説
する。The method for manufacturing bakery products of the present invention will be explained in detail below.
本発明に用いられる外層のベーカリ−・ドウは各種パン
生地全てが用いられるが、更にイーストを含まぬ生地も
使用できる。このベーカリシュペーストリー等のイース
ト使用生地、パイ生地、ケーキドーナツ生地、クツキー
生地等があげられる。The outer layer of bakery dough used in the present invention can be any of various bread doughs, but yeast-free dough can also be used. Examples include yeast dough such as bakery pastry, pie dough, cake donut dough, kutsky dough, and the like.
ベーカリ−・ドウ中に包合させるシュー生地としては、
洋菓子に用いられる一般のシュー生地を広く用いる事が
できるが、シュー生地はベーカリ−・ドウに包み込まれ
ると、焼成時膨張したシュー生地外部はオープン中で直
接加熱され、最外層が熱変性される洋菓子のシュー製造
時と異なり、シェークラストの外層はパン生地に包まれ
る為、100℃程度の熱処理となシ、硬く硬化しにくく
焼成、フライ時の熱処理終了後、収縮する傾向が認めら
れ、これを防止する為には焼成して膨張した際、外層ベ
ーカリ−生地にシェークラストを密着させる事が望まし
い。As a choux pastry to be incorporated into bakery dough,
General choux dough used for Western confectionery can be widely used, but when the choux dough is wrapped in bakery dough, the outside of the choux dough that expands during baking is directly heated in the open air, and the outermost layer is thermally denatured. Unlike when making Western confectionery choux, the outer layer of shake crust is wrapped in bread dough, so it cannot be heat-treated at around 100 degrees Celsius, making it hard and difficult to harden, and tends to shrink after the heat treatment during baking and frying. In order to prevent this, it is desirable to have the shake crust closely adhere to the outer layer of bakery dough when it is baked and expanded.
焼成膨張時に密着し易いシー−生地としては、一般のシ
ュー生地配合の中で油脂配合の少ないものが望ましく、
小麦粉100部に対して油脂100部以下が適切である
。更にシュー生地に水溶性糖類を生地全量に対し3〜2
0%配合する事が好ましく、水溶性糖類の配合により外
層ベーカリ−・ドウとの接着性は極度に向上し、内部空
洞は安定に生成され、空洞ベーカリ−製品は冷却しても
空洞を失う事が全くなくなる。As a choux pastry that easily adheres during baking and expansion, it is desirable to use one with a low oil and fat content among the general choux pastry formulations.
It is appropriate to use 100 parts of fat or oil per 100 parts of wheat flour. Furthermore, add 3 to 2 water-soluble sugars to the choux dough based on the total amount of dough.
It is preferable to mix 0%. By adding water-soluble saccharides, the adhesion with the outer bakery dough is extremely improved, internal cavities are stably generated, and hollow bakery products do not lose their cavities even when cooled. completely disappears.
上記水溶性糖類としては、例えば砂糖、ブドー糖、果糖
、乳糖、異性化糖、水飴類等広く用いる事ができ、更に
カスタードクリーム、フラワーペースト、ジャム類、粉
乳類等水溶性糖を含有するものをシュー生地と混合して
使用する事も可能である。Examples of the water-soluble saccharides include sugar, glucose, fructose, lactose, high fructose sugar, starch syrup, etc., and those containing water-soluble sugars such as custard cream, flower paste, jams, and powdered milk. It is also possible to use it by mixing it with choux dough.
本発明により得られる空洞ベーカリ−製品は焼成後望み
のフィリングを注入する事が可能であり、生クリーム類
、ゼリー、各種サラダ、アイスクリーム等耐熱性のない
各種フィリング類を注入する事により新規のベーカリ−
製品が得られるものである。It is possible to inject desired fillings into the hollow bakery products obtained by the present invention after baking, and by injecting various fillings that are not heat resistant such as fresh cream, jelly, various salads, and ice creams, new products can be created. Bakery
The product is what you get.
次に実施例により本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例1
下記の配合及び製法によりシー−生地を製造し、また下
記の配合及び製造条件で常法によりパン生地を製造した
。Example 1 Sea dough was manufactured using the following formulation and manufacturing method, and bread dough was manufactured using a conventional method using the following formulation and manufacturing conditions.
(シュー生地配合)
配合例A1234
小 麦 粉 ioo部 100部 100部
100部マーガリン 100 100 10
0 100水 140 140
140 140卵(正味) 125
125 125 125膨 張 剤
0.50゜5 0.5 0.5(砂糖)46
(シー−生地の製法)
一般のシュー生地と同様、油脂と水を加熱沸騰した中に
小麦粉を添加混合熱変性した後、配合量の卵を徐々に加
え、膨張剤を入れて生地を作った。更に配合によっては
その生地に砂糖、カスタードクリーム又はフラワーペー
ストを加え、混合均一化した。(Choux dough composition) Formulation example A1234 Wheat flour IOO parts 100 parts 100 parts 100 parts Margarine 100 100 10
0 100 water 140 140
140 140 eggs (net) 125
125 125 125 Expansion agent
0.50゜5 0.5 0.5 (Sugar) 46 (Method for making sea dough) As with general choux pastry, flour is added to boiling oil and water, mixed and heat denatured, then the amount of Gradually add eggs and leavening agent to form a dough. Furthermore, depending on the formulation, sugar, custard cream or flower paste was added to the dough and mixed to make it homogeneous.
(パン生地配合)
加糖中種配合
強 力 粉 70部
砂 糖 5
イ − ス ト 3.5フ
− ド 0.1水
39
本捏配合
準強力粉 30部
砂 糖 20
卵 (全 )10
ショートニング 6
1、−〇7,2
食 塩 1
水 約10
(パン生地の製造条件)
中 種
混捏時間 L3分、H1分
捏上温度 5℃
醗酵室温度 27℃
醗酵時間 2時間
終点温度 四℃
本捏
フロア−タイム 12〜15分
ベンチタイム 15〜17分
焙炉時間 50分
焼成温度 205〜210℃
焼成時間 7〜9分
(註)(1)中種熟成は過熟酸にならないよう注意する
。(Bread dough combination) Sweetened medium dough combination Strong flour 70 parts Sugar 5 yeast 3.5 f
- 0.1 water
39 Semi-strong flour mixed with this kneading 30 parts Sugar 20 Eggs (whole) 10 Shortening 6 1, -〇7,2 Salt 1 Water Approximately 10 (Dough manufacturing conditions) Medium Seed mixing time L3 minutes, H1 minutes Kneading temperature 5 ℃ Fermentation room temperature 27℃ Fermentation time 2 hours End temperature 4℃ Main kneading floor time 12-15 minutes Bench time 15-17 minutes Roasting time 50 minutes Baking temperature 205-210℃ Baking time 7-9 minutes (Note) 1) Be careful not to cause overripe acid when ripening the seeds.
(終点温度に注意する。)
(2)本捏における油脂投入は早過ぎない方が良好です
。(Pay attention to the end point temperature.) (2) It is better not to add fats and oils too early during the final kneading process.
(3)全糖量の増加に比例して油脂量は増加する方が食
感のよい製品となる。(3) If the amount of fat and oil increases in proportion to the increase in the total sugar amount, the product will have a better texture.
上述の如くして製造したシュー生地及びパン生地を用い
て空洞パンを次の方法により製造した。Using the choux dough and bread dough produced as described above, hollow bread was produced by the following method.
(空洞パンの製法)
上記のパン生地の本捏終了後、フロア−タイム15分を
取り、1個40.9の円形に成型、ベンチタイムを取っ
た後、前記の配合例1〜4で製造した上記のシュー生地
10.9ずつを上記のパン生地のセンターに包み込み、
天板に並べ、焙炉を取−た後上記の焼晟温度及び焼成時
間にて焼成し製品を得た。得られた製品はいずれも良好
な空洞を有し、特に配合例2〜4で製造したものは良好
な空洞を有していた。(Manufacturing method for hollow bread) After completing the final kneading of the above bread dough, 15 minutes of floor time was taken, and each piece was shaped into a 40.9 mm circle. After bench time, the dough was manufactured according to the above formulation examples 1 to 4. Wrap 10.9 pieces of the above choux pastry into the center of the above bread dough,
After placing them on a baking sheet and removing the roaster, they were baked at the above-mentioned baking temperature and baking time to obtain a product. All of the obtained products had good cavities, and especially those produced in Formulation Examples 2 to 4 had good cavities.
実施例2
実施例1のシュー生地の配合及び製法に準じてシュー生
地をつくり、これを、実施例1のパン生地の配合及び製
法に準じてつくったパン生地を用いて、実施例1と同様
にして、パン生地4(lにシュー生地10.9をセンタ
ーに包み込み、天板に並べ、焙炉温度38〜39℃で焙
炉時間50分とった後、表面を乾燥後フライヤ一温度1
80〜200℃で5〜6分熱処理すると、通常のオープ
ン焼成と略同様で良好な大きさ、形状の空洞を有するイ
ーストドーナツが得られた。Example 2 Choux dough was made according to the choux dough formulation and manufacturing method of Example 1, and this was made in the same manner as Example 1 using bread dough made according to the bread dough formulation and manufacturing method of Example 1. Wrap choux pastry 10.9 in the center of bread dough 4 (L), arrange on a baking sheet, roast for 50 minutes at a roasting temperature of 38 to 39°C, dry the surface, and heat in a fryer at a temperature of 1.
When heat-treated at 80 to 200°C for 5 to 6 minutes, yeast donuts having cavities of good size and shape were obtained, which were substantially similar to those obtained by normal open baking.
実施例3
下記の配合及び製法により、シュー生地及びデニッシュ
ペース) IJ−をそれぞれ御造した。Example 3 Choux dough and Danish pastry (IJ-) were manufactured using the following formulations and manufacturing methods.
(シュー生地配合) 小 麦 粉 100部 マーガリン 100 水 150 卵 130 膨 張 剤 0.5 (シュー生地の製法) 常法によシシュー生地をや中硬目に作成した。(Contains choux dough) 100 parts of wheat flour Margarine 100 Water 150 Eggs 130 Swelling agent 0.5 (Manufacturing method of choux dough) Shishu dough was made to medium hard texture using a conventional method.
(デニッシュペーストリー配合)
強 力 粉 80部
薄 力 粉 、1、20
イ − ス ト 1:1 フィース
トアード 0.1
砂 糖 18
食 塩 1.0
卵 15
脱脂粉乳 3
マーガリン 10
水 46
0−ルイン用油脂 50
(デニッシュペーストリー生地の製法)常法によりデニ
ツシェペーストリー生地を作成し、ロールイン用油脂を
ロールインし、3つ折4回して、デニツシュペーストリ
ー生地を完成した。(Danish pastry combination) Strong flour 80 parts Weak flour, 1,20 Yeast 1:1 Feast ard 0.1 Sugar 18 Salt 1.0 Egg 15 Skimmed milk powder 3 Margarine 10 Water 46 0-ruin 50 (Method for producing Danish pastry dough) A Danish pastry dough was prepared by a conventional method, and the rolled-in oil was rolled in and folded in three and four times to complete the Danish pastry dough.
上述の如くして製造したシュー生地及びデニッシェペー
ストリー生地を用いて空洞を有するデニッシェペースト
リーを次の方法によシ製造した。Using the choux dough and Danish pastry dough produced as described above, a Danish pastry having cavities was produced by the following method.
(空洞を有するデニツシーペーストリーの製法)ペース
トリー生地を厚さ3mm、長さ1辺150mの正方形に
成型して約60.9の生地とし、この中央部にシュー生
地を15II入れ、生地周囲に卵を11町。(Production method for Denitsi pastry with cavities) Form the pastry dough into a square with a thickness of 3 mm and a length of 150 m on each side to make a dough of approximately 60.9 mm.Put 15 II of choux pastry in the center of the dough, and place around the periphery of the pastry dough. 11 towns with eggs.
塗p、二つ折りに′1.シて成型を終了し、焙炉を取っ
た後、180〜190℃、15〜18分で焼成し製品を
得た。得られた製品は良好な形状、大きさを有するもの
であった。さらに前記シュー生地100部に水飴15部
、マシュマロ−加部(水溶性糖分35係)又は饋15部
(水溶性糖分40チ)を各々配合して3種の生地を作り
、これを使用して同様にデニツシェペーストリーを製造
したところ、水溶性糖類を配合しないものよp、良好な
空洞を有する製品が得られた。Painted p, folded in half '1. After completing the molding and removing the roasting furnace, the product was baked at 180 to 190°C for 15 to 18 minutes. The obtained product had good shape and size. Furthermore, 15 parts of starch syrup, 15 parts of marshmallow (water-soluble sugar content: 35 parts), or 15 parts of rice (water-soluble sugar content: 40 parts) were each added to 100 parts of the choux dough to make three types of dough. When Denitzche pastry was produced in the same manner, a product with better cavities than the one without water-soluble saccharides was obtained.
特奸出願人 旭電化工業株式会社special applicant Asahi Denka Kogyo Co., Ltd.
Claims (3)
を熱処理し、シュー生地を膨張させることにより、内部
に空洞を形成させることを特徴とするベーカリ−製品の
製造方法。(1) A method for producing a bakery product, which comprises heat-treating bakery dough containing choux pastry to expand the choux pastry to form a cavity inside.
パン、クラッカー、イーストドーナツ、デニツシュペー
ストリー等のイースト使用生地、パイ生地、ケーキドー
ナツ生地、又はクツキー生地である特許請求の範囲第(
1)項記載のベーカリ−製品の製造方法。(2) The bakery dough is yeast dough such as white bread, roll bread, sweet bread, crackers, yeast donuts, Danish pastry, pie dough, cake donut dough, or kutsky dough.
1) A method for producing the bakery product described in section 1).
る生地である特許請求の範囲第(11項記載のベーカリ
−製品の製造方法。(3) The method for producing a bakery product according to claim 11, wherein the choux dough is a dough containing 3 to 20% of water-soluble sugars.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56109110A JPS5813339A (en) | 1981-07-13 | 1981-07-13 | Production of bakery product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56109110A JPS5813339A (en) | 1981-07-13 | 1981-07-13 | Production of bakery product |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5813339A true JPS5813339A (en) | 1983-01-25 |
JPS6364178B2 JPS6364178B2 (en) | 1988-12-09 |
Family
ID=14501815
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56109110A Granted JPS5813339A (en) | 1981-07-13 | 1981-07-13 | Production of bakery product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5813339A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61195636A (en) * | 1985-02-24 | 1986-08-29 | レオン自動機株式会社 | Production of cooking bread |
JPS61257133A (en) * | 1985-05-11 | 1986-11-14 | 上田 裕造 | Production of bread |
JPH02255037A (en) * | 1989-03-27 | 1990-10-15 | Tsukishima Shokuhin Kogyo Kk | Cream puff, chou creme confectionery and production thereof |
JPH03500687A (en) * | 1987-12-23 | 1991-02-14 | ジーメンス アクチエンゲゼルシヤフト | Control and detection circuit for mass airflow sensor |
JPH04222543A (en) * | 1990-12-20 | 1992-08-12 | Nisshin Oil Mills Ltd:The | Production of bread |
WO2003043426A1 (en) * | 2001-01-16 | 2003-05-30 | Muginoho Co., Ltd. | Structure of dough for outer shell skin of pie cream puff |
JP2013208100A (en) * | 2012-03-30 | 2013-10-10 | Tsukishima Foods Industry Co Ltd | Food using cream puff dough |
JP2017018007A (en) * | 2015-07-07 | 2017-01-26 | 敷島製パン株式会社 | Burnt food dough, burnt food and manufacturing method therefor |
-
1981
- 1981-07-13 JP JP56109110A patent/JPS5813339A/en active Granted
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61195636A (en) * | 1985-02-24 | 1986-08-29 | レオン自動機株式会社 | Production of cooking bread |
JPH0126659B2 (en) * | 1985-02-24 | 1989-05-24 | Rheon Automatic Machinery Co | |
JPS61257133A (en) * | 1985-05-11 | 1986-11-14 | 上田 裕造 | Production of bread |
JPH03500687A (en) * | 1987-12-23 | 1991-02-14 | ジーメンス アクチエンゲゼルシヤフト | Control and detection circuit for mass airflow sensor |
JPH02255037A (en) * | 1989-03-27 | 1990-10-15 | Tsukishima Shokuhin Kogyo Kk | Cream puff, chou creme confectionery and production thereof |
JPH04222543A (en) * | 1990-12-20 | 1992-08-12 | Nisshin Oil Mills Ltd:The | Production of bread |
JPH078196B2 (en) * | 1990-12-20 | 1995-02-01 | 日清製油株式会社 | Bread making method |
WO2003043426A1 (en) * | 2001-01-16 | 2003-05-30 | Muginoho Co., Ltd. | Structure of dough for outer shell skin of pie cream puff |
JP2013208100A (en) * | 2012-03-30 | 2013-10-10 | Tsukishima Foods Industry Co Ltd | Food using cream puff dough |
JP2017018007A (en) * | 2015-07-07 | 2017-01-26 | 敷島製パン株式会社 | Burnt food dough, burnt food and manufacturing method therefor |
Also Published As
Publication number | Publication date |
---|---|
JPS6364178B2 (en) | 1988-12-09 |
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