JPS5813339A - Production of bakery product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

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. .

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.

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.

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.

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.

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.

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.

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.

The method for manufacturing bakery products of the present invention will be explained in detail below.

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.

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.

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.

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.

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.

Next, the present invention will be specifically explained with reference to Examples.

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.

(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.

(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.

(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) 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.

Using the choux dough and bread dough produced as described above, hollow bread was produced by the following method.

(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.

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.

Example 3 Choux dough and Danish pastry (IJ-) were manufactured using the following formulations and manufacturing methods.

(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.

(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.

Using the choux dough and Danish pastry dough produced as described above, a Danish pastry having cavities was produced by the following method.

(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.

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.

special applicant Asahi Denka Kogyo Co., Ltd.

Claims (3)

[Claims] (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. (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). (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.