JPS6135805B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention involves emulsifying sugars dissolved in water into fine particles in fats and oils, completely enveloping the aqueous sugar solution in the fat, and applying an oil and fat composition that completely envelops the aqueous sugar solution to the bread dough in a thin film-like form. By shaping and baking this dough, we create a high-quality layered bread with a high moisture content that maintains its softness over time and has a slow aging rate, which could not be made using conventional layered bread manufacturing methods. The present invention relates to a method for easily manufacturing bread. In recent years, the consumption of breads containing large amounts of fats and oils and sugars has increased with the westernization of dietary habits.
A large number of layered breads to be baked are manufactured and sold, including those collectively known as Danish pastries. The production of layered breads requires a process in which fats and oils are sandwiched in layers into the bread dough to create multiple thin layers of fats and oils alternately with the folded dough (hereinafter referred to as the roll-in process).The fats and oils used in this roll-in process are It is required to have high viscoelastic properties, which are physical properties similar to those of bread dough. On the other hand, bread dough must also be adjusted to be suitable for rolling-in work, and if it is too soft or too hard, it will be difficult to roll-in and it will be difficult to form a thin layer of fat and oil evenly, making it difficult to produce well-layered bread. For this reason, in order to make bread with excellent layers, it is important to create dough that has a firm, viscoelastic oil and fat for roll-in and a consistency suitable for roll-in work. Also, breads are at their most delicious a few hours after baking.
Over time, the flavor deteriorates significantly due to various changes called aging. In particular, the property of becoming hard and brittle over time is the most disliked by consumers among the aging phenomena, so preventing bread from hardening is important for bread manufacturers as a way to improve the quality of bread. Various emulsifiers and the like are widely used as antioxidants to prevent bread from hardening over time. Furthermore, the increase in the number of stores selling freshly baked bread has recently become particularly popular as a way to deliver freshly baked, soft and flavorful bread to consumers. However, on the other hand, improvements in productivity, mass production for rationalization, and delays in delivery and distribution processes due to worsening traffic conditions mean that it takes longer and longer for bread to be consumed after it is produced. The importance of methods for preventing the aging of bread products is becoming increasingly recognized. Layered bread contains a large amount of oil and fat and is suitable for recent Western tastes, and its consumption has been increasing as it is a type of bread that ages relatively slowly, but if it can maintain the softness of freshly baked bread, consumption will further increase. It is natural to do so. The present inventors investigated ways to prevent aging of bread other than the conventional method of adding additives with anti-aging properties such as emulsifiers in the production of layered bread, and as a result, the present inventors used methods for producing layered bread with a roll-in process. By blending an aqueous solution of saccharides into the plastic fat for roll-in, it is possible to obtain a plastic fat that has physical properties closer to the physical properties of dough than the fat produced using conventional methods. In addition to making it possible to increase the water absorption of the dough through the action of the sugars it contains, the sugar solution allows for proper adhesion between the layers.As a result, there are many crackling spaces seen in conventional layered bread, and the surface area for water evaporation is large. The inventors have discovered that it is possible to overcome these drawbacks and obtain excellent layered bread that is soft and long lasting with high water retention, and has established the manufacturing method of the present invention. That is, the method for producing layered bread of the present invention uses an oil or fat having a solid fat coefficient of 20 or more at 10°C and 45 or less at 20°C, 85 to 60.
Sugars such as sugar, glucose, fructose, and lactose in the weight part
Add 15 to 40 parts by weight of an aqueous solution at 20 to 60℃ to a water-in-oil type.
It is characterized in that a plastic oil composition emulsified into particles of 10 μm or less is alternately layered with bread dough mainly consisting of wheat flour, water, and yeast, and then molded, fermented, and baked. Conventional methods for preventing aging of layered bread include adding emulsifiers to increase water absorption and preventing starch from turning into beta. Although efforts have been made to improve formulation methods, such as softening the product by increasing the volume, sugar content, and oil distribution, no method has been found to essentially prevent aging. In the present invention, when manufacturing layered bread, which is bread with a relatively high sugar content, part of the sugars that should be added to the dough is contained in the roll-in fat and oil. By rolling in a portion of the oil and fat, it is possible to reduce the amount of sugar added to the dough and, as a result, increase the amount of water added to the dough, which reduces water absorption compared to conventional manufacturing methods. This results in a larger amount of bread dough, and even when baked, the bread has a higher moisture content than conventional bread, is softer, and hardens more slowly. In addition, in the present invention, the sugar solution wrapped in the roll-in fat is made into a thin layer while being wrapped in the fat and is alternately layered with the bread dough, so that the water retention ability of the sugar keeps the layers between the layers even during baking. It is effective in retaining moisture in baked goods, prevents layered bread from hardening, and has the advantage of making the layers between layers of bread more clearly defined and appealing in appearance and taste, compared to conventional methods. . In the conventional method, attempts have been made to thicken the oil layer between the dough by increasing the amount of oil rolled in or reducing the number of times the dough is folded in order to create a clear layer, but in this case, the oil is used during fermentation and baking. It easily melts and flows out during the baking process, and large cavities are easily formed between the dough after baking, resulting in crumbly bread and increased contact area with outside air, which speeds up moisture evaporation.
Not only does it accelerate aging, but the bread also does not have a good appearance or texture. On the contrary, according to the method of the present invention, the rolled-in oil layer is 0.1
Even if it is made into a thin layer with a thickness of less than mm, the sugar solution emulsified in oil is fine particles of less than 10μ, and it is completely enclosed in the fat and is contained in the fat, and some of the fat and oil is removed during the fermentation or baking process. When it begins to melt and run off, this sugar solution appears outside the fat and oil and acts as an adhesive between the layers of bread dough.It is highly effective in preventing the oil from flowing out of the dough, and the oil film prevents the water vapor pressure generated from inside the dough during baking. The expansion between the layers combines with the expansion due to yeast fermentation to create a well-swelled band.There is less loss of the upper layer of fat and oil, and because the layered fat remains between the layers, it is possible to leave a beautiful layer on the baked bread, compared to conventional methods. This can be said to be a completely new method of making bread that cannot be made using the method of making layered bread using plastic oil for roll-ins. A method of using W/O emulsified plastic fats and oils containing sugar for bread making is introduced in JP-A-47-23555, but this method involves kneading the fats and oils into bread dough, and the present invention It is used for the so-called folding oil, which is used in the rolling process by squeezing sugar-containing oil between dough, and it is essential that it has physical properties close to that of dough, which is rich in viscoelasticity. This is completely different from the present invention. Furthermore, in the present invention, if the amount of sugar used exceeds the upper limit of the present invention, the layers of the layered bread will be bound together and the characteristics of the layered bread will be lost, so the effect of the present invention cannot be obtained. It has been pointed out that the method of using sweetened plastic fats and oils is ineffective when the sugar content is less than 20%, and it is clear that such a method is completely different in principle from the method of the present invention. The plastic fat and oil of the present invention is obtained by enveloping an aqueous solution of sugar formed into fine particles of 10μ or less by the method of the present invention into the same blend of plastic fat and oil that has been plasticized by emulsion quenching and plasticizing as usual used in the conventional manufacturing method. Compared to fats and oils, a product similar to bread dough with excellent viscoelasticity can be obtained, and this can also be said to be one of the main reasons for producing the high-quality, slow-aging bread of the present invention. As an example, if the blended oil is 60% hydrogenated soybean oil (36℃), 10% hydrogenated soybean oil (45℃), and 30% soybean oil,
Add 0.3% glycerin monostearate and 0.3% lecithin to this, add 17 parts of water to 83 parts by weight of the oil and fat composition dissolved at 65-70°C, emulsify with heat stirring at 65-70°C, and then rapidly cool and plasticize. The obtained product is designated as A, and the product obtained by heating, stirring, emulsifying and quenching 83 parts of the same oil and fat composition as above and 17 parts of a solution of 8 parts of sugar and 9 parts of water by heating and stirring at 65 to 70°C or less is designated as B. When both A and B are made under the same quenching and plasticizing conditions and sandwiched between bread doughs made in a conventional manner, rolled, and folded, B has superior extensibility and is evenly spread between the doughs. Easy to stretch. The fat and oil used in the present invention is sandwiched between dough, rolled and stretched, and is required to have physical properties as close as possible to those of the dough. Solid fat coefficient is 20 at 10℃ even as a plastic oil that is an emulsified liquid.
If it is less than 20, it will be too soft than the dough even after cooling, and during rolling and folding, it will seep into the dough or flow out of the dough and will not form a layer between the dough, so it is unsuitable. If an oil or fat with a solid fat coefficient of 45 or higher at °C is used, it will be harder than the dough and will not stretch even when rolled, will enter the dough as lumps and will not melt in the mouth, making it impossible to make the delicious layered bread of the present invention. If the emulsified water layer particles exceed 10 μm, the emulsification will be unstable, and if they are sandwiched between the dough, defects such as separation of the water phase and seepage into the dough will occur, which will prevent the excellent layered bread that is the objective of the present invention. is difficult to obtain. As long as it is 10μ or less, the finer it is, the more desirable it is, but in a normal emulsion cooling plasticization process, it is usually about 0.1μ to 10μ. The reason why the aqueous phase sugar concentration is regulated to 60% or less is that the sugar concentration is 60%.
When the oil and fat film sandwiched between layers of rolled bread dough melts during baking, some of the water evaporates during the baking process, increasing the concentration of the sugar solution and making it more sticky. Even before the expansion effect due to the effect of preventing water vapor evaporation, the binding force between the layers is strong and suppresses the expansion of the bread, making it impossible to make soft bread with a large volume as the object of the present invention. Although it depends on the amount of roll-in oil and fat and the number of times of folding, if the sugar concentration in the aqueous phase is 60% or less, preferably 50% or less, the concentration of the sugar solution contained between the layers during the baking process will be more concentrated than the saturated aqueous solution, and the dough will be It is possible to obtain the excellent bread that is the object of the present invention because it is completely adhered and there is little suppression of expansion. If the aqueous phase sugar concentration is less than 20%, the effect of sugar blending will be small, and the effect of the present invention will be weak and undesirable. When using an aqueous phase with a high sugar concentration, the amount of the aqueous phase should be 35 parts or less, preferably 30 parts or less. If an aqueous phase with a high sugar concentration is used in excess of this amount, the emulsification will become unstable and the fats and oils sandwiched between the dough will become unstable. The aqueous phase tends to separate from the layer, weakening the effect of the present invention, and as a result, the amount of sugar used in the present invention is 20% less than the plastic fat.
% or less. The ratio of water phase and oil phase is 85 to 60 parts of oil phase to 15 parts of water phase.
~40 parts is appropriate; if it exceeds 40 parts, emulsification becomes difficult, and the emulsified water phase particles also become coarse, with some exceeding 10μ in size. Also, when sandwiched between dough, rolled, and folded, a thin layer of oil and fat forms. The aqueous phase is more likely to be exposed and seep into the fabric, and the effects of the present invention are likely to be lost. In addition, if the amount of the aqueous phase is set to 15 parts or less, the amount of sugar, water, and water content will be small, and the advantage of the present invention, which increases the amount of water absorption compared to the conventional method, cannot be utilized, and the amount of the aqueous phase will be 20 to 35 parts. is the most appropriate. Furthermore, according to the method of the present invention, layered bread with a high sugar content, which could not be made conventionally, can be easily produced, which also shows that the present invention is a completely new bread-making method. That is, conventional breads containing 30% or more sugar based on wheat flour are difficult to manufacture because yeast fermentation is difficult to occur. Adding 30% or more sugar to bread dough corresponds to a sugar concentration of 40% or more as an aqueous solution.
Yeast's fermentation activity becomes inactive in an aqueous solution with a sugar concentration of 40% or more, and for this reason, it is natural that the amount of sugar added is limited in the production of bread that utilizes the fermentation action of yeast. However, it is clear that bread with a large amount of sugar loses moisture slowly over time due to the water retention effect of sugar, and is difficult to harden over time. Therefore, methods are being used to make bread with a high sugar content. According to the method of the present invention, sugar is made into an aqueous solution, wrapped in oil and fat, and then mixed with the oil between the dough.Even if the amount of sugar blended into the dough is small, the amount of sugar in the final bread product can be increased. This is a completely new bread manufacturing method that allows bread to be made by adding more than 30% sugar to wheat flour, which was previously impossible to make. This is what you can get to keep delicious bread. The present invention will be explained below with reference to Examples. Example 1 and Comparative Example 1

[Table] Water-in-oil plastic margarines A and B consisting of the above-mentioned ingredients were used as folded fats, and a layered bread, dennis pastry, was obtained by the following dough formulation and the following manufacturing method. (Fabric combination)

【table】

[Table] The dough formulations of Example 1 and Comparative Example 1 were adjusted so that the oil content, sugar content, and hardness of the dough were the same, including the blended dough and folded fat (margarine A, B). Dentistry pastry dough was made by adjusting the amount of water absorption. (Manufacturing method) Raise the dough using the usual method for 4 minutes on low speed and 3 minutes on medium speed. After cooling the dough at a top temperature of 22 to 24 degrees Celsius in a -20 degrees Celsius freezer for 3 hours, place it in a 0 to 5 degrees Celsius refrigerator. Retard fermented for 15 hours. Next, roll this dough with a reverse sheeter, fold it in, fold in the oil, and fold it into three parts.
The dough that has been rolled out to a final thickness of 4 mm is made into a stall mold, divided into 40 g pieces, and then
It was fired at 35°C for 60 minutes and at a firing temperature of 190°C for 15 minutes. The evaluation is shown in Table 1 below.

[Table] As shown in Table 1 above, Danish pastry baked using conventional folding oil (Comparative Example 1)
The product of Example 1 had a richer volume and produced a very soft and delicious Danish pastry that aged very slowly. Example 2 and Comparative Example 2 Using the folded oil and fat used in Example 1 and Comparative Example 1, croissants were obtained by the following dough formulation and the following manufacturing method. (Fabric combination)

[Table] (Manufacturing method) Croix sun dough was made using the dough retard method in the same manner as in Example 1, folded into three on a reverse sheeter, rolled three times, and rolled out to a final thickness of 3 mm. Triangles with a base of 12 cm and a height of 15 cm were made. After forming into a cut, it was baked at 35°C for 60 minutes and at a firing temperature of 190°C for 10 minutes. As a result, as in Example 1, the product obtained in Example 2 using margarine A was much softer and aged more slowly than the product obtained in Comparative Example 2. . Example 3 and Comparative Example 3 In order to make ready-to-eat bread with a high sugar content, dough was prepared and bread-made using the following formulation in a conventional manner. In the example, 50 parts of hydrogenated soybean oil (36°C), 10 parts of hydrogenated soybean oil (45°C), 10 parts of hydrogenated soybean oil (30°C), 30 parts of soybean salad oil, 0.5% lecithin, 0.5% monoglyceride, color and fragrance. An aqueous phase prepared by dissolving 18 parts of sugar in 17 parts of water is mixed and stirred into a melted 65 parts of an oil/fat composition containing an appropriate amount of . This was used in the roll-in process. Compared to the comparative example (conventional method), a folding step is added to the manufacturing method in the example, but since a portion of the sugar is taken out of the fermentation system, the fermentation is extremely smooth and it is easy to make good bread.

[Table] The oil content and sugar content in the above formulations of Example 3 and Comparative Example 3 are exactly the same, but in the example, most of the oil and fat and a part of the sugar are taken out of the fermentation system, so this is the method of the present invention. According to , the moisture content is one of the reasons why it is easier to make good bread. (Manufacturing method) Comparative example (conventional method) 5 minutes at low speed in a pan mixer,
Finish the dough on high speed for 10 minutes. Kneading temperature 24℃,
Fermentation is carried out at 27°C for 2 hours followed by shaping. Example: Finish the dough using a bread mixer at low speed for 5 minutes and high speed for 10 minutes. Kneading temperature is 24℃. Place the dough in a refrigerator at 10℃. After retard fermentation for 1 hour, fold in sugar-containing fat and fold in three times. After resting for 30 minutes, shape. Condition of roasting furnace after molding: Molded into a bar shape with a thickness of 5 mm, a length of 100 mm, and a width of 20 mm.
Arrange on a baking sheet and place in a roasting oven at 38℃. The change in thickness due to fermentation is as follows. Example Comparative Example After 30 minutes 8 mm 6 mm After 60 minutes 12 mm 7 mm After firing at a firing temperature of 180°C for 12 minutes and cooling, the volume was measured. The results are as follows. Examples Comparative Examples 420c.c. 180c.c. From the above results, it is clear that it is difficult to produce bread with a high sugar content unless the method of the present invention is used. Furthermore, if at the same time, in the formulation of the present invention, instead of sugar-containing fats and oils, ordinary margarine for kneading is used for roll-in, bread can be made with normal fermentation as in the method of the present invention, but the sweetness level will be lower. As a result, the bread does not have the desired sweetness, and the layers fall apart, making it easy to break and difficult to handle during distribution. One of the effects of the present invention is that the sugar bonds the layers together. I was able to clearly compare things. Example 4 and Comparative Example 4 Hydrogenated soybean oil (36℃) 50%, hydrogenated soybean oil (45℃)
The following a,
Heat each of the sugar-containing liquids b and c, add 30 parts of each sugar solution in which sugar has been dissolved, 0.1 part of lecithin, and 0.5 part of monoglyceride, emulsify by stirring at 65 to 70°C, and then rapidly cool and plasticize to create different sugar concentrations. 3 plastic oil and fat compositions A, B, and C in which sugar solution is emulsified and encapsulated in an oil and fat composition
I got the seeds. Dentistry pastries were produced using these A, B, and C as folded fats and oils, and the aging and quality of the products were measured. (a) Water 30 parts Sugar 70 (b) Water 60 parts Sugar 40 (c) Water 90 parts Sugar 10 (dough mixture) Strong flour 70 parts Soft flour 30 parts Salt 1.7 Sugar 17 Milk 30 Margarine 12 Yeast 8 Whole eggs 25 Folded (roll) Sweetened plastic oil for
75 parts In addition, as a comparative example, margarine D, which had been cooled and plasticized with the same fat composition as A to C above, except that no sugar solution was used and the water content was 17%, was used as the folding fat, and the same was applied to the dough. Made pastry. (Manufacturing method) Plastic oils and fats A to D are added to the dough made by a conventional method.
Fold, roll, fold three times three times, stretch to 5 mm, and roll into a roll, 10 cm in diameter.
The baked product was molded to a length of 4 cm, the proof was removed, and the baked product was stored to observe changes over time. Products using oils and fats A to D are A-1, B-1, C-1, and D-, respectively.
Set to 1. Compared to the product (D-1) using sugar-free margarine D, both products (B-1) and (C-1) were obtained as normal, but product (A-1)
Because the oil and fat A used for folding was unstable in emulsification, sugar leached out of the dough during the baking stage, causing layers of dough to stick together, resulting in a hard product with no volume. On the other hand, product (B-1), like the product of Example 1, had a good volume and was very soft and slow to age. Also product (C-1)
showed a tendency similar to that of product (B-1), but the effect was smaller than that of product (B-1). In addition, 50 parts of each of the sugar solutions in b above were mixed with 50 parts of the oil and fat composition of Example 4, and the mixture was rapidly cooled and plasticized using emulsifiers lecithin and monoglyceride to obtain a plastic oil and fat composition, but the emulsification was insufficient and 10μ A considerable amount of the above emulsified particles were contained. When this was rolled into the dough for the pastry of Example 1, the oil oozed out during the folding process and water was absorbed into the dough, making it impossible to obtain a good pastry.
It was confirmed that the effect of the present invention was poor and the results were poor.

Claims (1)

[Claims] 1. Sugar, glucose, fructose,
A plastic fat composition made by emulsifying 15 to 40 parts by weight of a 20 to 60% aqueous solution of sugars such as lactose into particles with a diameter of 10 μ or less in a water-in-oil type is alternately mixed with bread dough mainly consisting of flour, water, and yeast. After arranging it in layers,
A method for producing layered bread, which is characterized by molding, fermenting, and baking the bread.