JP2013201986A - Method of manufacturing hollow bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing breads, good in food texture since the moisture and oil content of a filling material are hard to shift to crumb, in breads of such a type that a hollow is formed inside in advance and it is filled with a filling later.SOLUTION: With a method, by wrapping the dough of bread with a water-in-oil type emulsion obtained by mixing chocolates and aqueous ingredients and then heating, it is possible to form a hollow, where its moisture and oil content are hard to shift to crumb even if it is filled with a filling. Further, breads, each good in food texture of a film section that forms the hollow and excellent in compatibility with a soft filling, can be manufactured.

Description

The present invention relates to a method for producing a bread having a cavity inside and filling a filling afterwards.

In breads, products that contain creams, jams, candy and other filling materials inside are one of the most popular and popular genres. Here, rather than wrapping the filling in bread dough in advance and co-baking it, the bread dough is formed at the time of baking, and by filling the filling later, it is highly palatable to enjoy a fresh flavor and texture Products can be provided.

As a method for forming a cavity in a bread, for example, in Patent Document 1, a filling for a hollow bread characterized by mixing and aeration of a fat and a paste composed of starch, saccharides and tamarind seeds, and Patent Document 2 Has proposed a cavity forming agent composed of edible fats / polysaccharides / emulsifiers / water, and Patent Document 3 proposes a cavity forming agent composed of edible fats / fats / proteins / polysaccharides, phosphates / water. Due to gum and polysaccharides, the texture becomes sticky or sticky. Patent Document 4 reports a method for producing a hollow bread that encloses and bakes a foamed cream, but the effect of preventing the filling moisture and oil from shifting to the bread inner phase (crumb) is not sufficient.

On the other hand, Patent Document 5 discloses a bakery product that wraps and fires an oil-in-water type water-containing chocolate, but this is intended to enjoy the water-containing chocolate itself as a filling. Unburnt.

JP 2001-314149 A Japanese Patent No. 2753867 Japanese Patent No. 28139991 JP 2004-329015 A JP 2002-119216 A

The present invention is a type of bread in which a cavity is formed in advance and the filling is post-filled, so that the moisture and oil content of the filling material are not easily transferred to the crumb, and the texture of the coating part forming the cavity is also good. It aims to provide a method.

As a result of intensive studies to solve the above problems, the present inventors filled a filling by wrapping and heating a water-in-oil emulsion obtained by mixing chocolate and an aqueous component in bread dough. Found that it is possible to form cavities where the moisture and oil are difficult to transfer to crumbs, the texture of the coating that forms the cavities is good, and the compatibility with soft filling is excellent. It came to do.

That is, the present invention includes (1) a method for producing a hollow bread characterized in that a water-in-oil emulsion obtained by mixing chocolates and an aqueous component is encapsulated in bread dough and heated, (2) a water-in-oil type (1) The production method of (1) wherein the water content of the emulsion is 25% by weight or less, and (3) breads obtained by filling the hollow breads of (1) to (2) with a filling material.

ADVANTAGE OF THE INVENTION According to this invention, the water | moisture content and oil of a filling material cannot transfer to a crumb, and can provide the confectionery bread | pans with favorable food texture of the film | membrane part which forms a cavity.

<Chocolate>
Chocolates in the present invention are chocolate, quasi-chocolate, cocoa powder, chocolate-utilized food, etc. prescribed by the fair competition rules concerning the display of chocolates, as well as various types of processed oils and fats using edible fats and oils other than cacao butter Including. Moreover, in this invention, since the dietary fiber component in cacao mass suppresses excessive scattering during a heating and contributes to formation of a moderate cavity, it is preferable to use chocolate containing cacao mass or a cocoa component.

<Aqueous component>
In the present invention, the aqueous component refers to water or a food containing water, and more specifically, it contains 20% by weight or more of water and is fluid at the temperature at the time of mixing with chocolates. Examples include water, fresh cream, whipped cream, compound cream, vegetable whipped cream, coffee cream, sweetened whipped cream, milk, concentrated milk, liquor, liquid sugar and the like.

<Water-in-oil emulsion>
In the present invention, the aforementioned chocolate and an aqueous component are mixed to obtain a water-in-oil emulsion. The water content in the emulsion is preferably 25% by weight or less, preferably 5% by weight or more and 20% by weight or less. When the amount is larger than this, the emulsion is likely to be scattered inside during firing, and it is difficult to form a uniform film. Moreover, when the amount of water is less than this, the emulsion tends to remain unbaked in a lump in the bread. Examples of the method for producing a water-in-oil emulsion include heating and dissolving chocolates and an emulsifier, and adding and mixing the heated aqueous component by means of mixer, homomixer, disper, kneader, propeller stirring, etc. it can. For the emulsifier, use of a sucrose fatty acid ester having an HLB value of 6 or less can be exemplified. The emulsifier may be added at the time of mixing or may be blended in advance with chocolates. Moreover, the emulsification system of the obtained emulsion can be confirmed by the electric conduction method (presence / absence of energization).

<Other ingredients>
Other ingredients to be blended in the water-in-oil emulsion used in the present invention include sugars such as sucrose, oligosaccharides, fructose, maltose, glucose, fructose and lactose, sugar alcohols, sweeteners, milk ingredients, and non-fat Milk solids, emulsifiers, fragrances, colorants, preservatives and the like can be appropriately selected. However, the water-in-oil emulsion does not remain baked in the interior of the bread, and heat-resistant coagulation proteins such as processed starch, egg white, and isolated soy protein are heat-resistant so that an appropriate cavity and film can be obtained. It is desirable that substantially none of the components having the effect of imparting shape retention are contained. The term “substantially” means an amount that does not effectively act as a functional agent imparting shape retention, and specifically, it is 1% by weight or less, more preferably 0.5% by weight or less. desirable.

<Cavity bread>
In the present invention, flour, rye flour, rice flour and other flour and water-based bread dough are used. Specifically, bread dough, confectionery bread dough, yeast fermented dough, etc., croissant dough, Danish pastry An example is a dough. The hollow bread is breads in which the bread dough is formed into an arbitrary shape and heated, and then a hollow is formed inside. More specifically, a hollow having a volume capable of being filled with a sufficient amount of filling material is formed. It refers to the bread that you have.

<Cavity formation method>
In the present invention, a hollow bread can be obtained by heating the water-in-oil type emulsion described above by enclosing it inside the bread dough by means of manual work, a wrapping machine or the like. The heating includes means such as baking in an oven, steam heating, microwave range heating, fly heating in an oil bath, and the like. In addition, the amount of the water-in-oil emulsion to be included is appropriately adjusted so as to obtain a cavity having a desired volume in consideration of the balance with the type of bread dough.

<Cavity film>
In the present invention, the emulsion adhering to the boundary surface between the formed cavity and the bread dough is referred to as “film”. By using the water-in-oil emulsion of the present invention, this film is formed with a uniform thickness throughout the cavity, so that it is possible to effectively suppress the transfer of moisture and oil from the filling to the crumb. .

<Bread>
By filling the hollow bread obtained by the above manufacturing method with fillings such as custard cream, cheese cream, whipped cream, jam, rice cake, etc. by means such as making a hole in the side and injecting it, or slicing and sandwiching Breads, especially sweet breads having sweetness can be obtained.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples,% and part mean weight basis.

<Preparation of emulsion>

Example 1
A base chocolate was prepared by rolling and conching with 43 parts of sugar, 43 parts of cacao mass, 12.5 parts of vegetable oil and fat, 1 part of sucrose fatty acid ester having an HLB value of 2 and 0.5 part of lecithin. 80 parts of this chocolate was dissolved by heating at 50 ° C. and then cooled to 30 ° C. To this, 20 parts of a commercial fresh cream (water 50%) heated to 30 ° C. was added, mixed uniformly, and cooled and solidified. Separately, when the emulsion was measured before solidification, it did not show electrical conductivity, so that it was confirmed to be a water-in-oil emulsion.

(Example 2)
The blend of Example 1 was 70 parts of chocolate and 30 parts of fresh cream, and a water-in-oil emulsion was prepared in the same procedure.

(Example 3)
The mixture of Example 1 was 60 parts of chocolate and 40 parts of fresh cream, and a water-in-oil emulsion was prepared in the same procedure.

(Comparative Example 1)
A base chocolate was prepared by rolling and conching with 43 parts of sugar, 43 parts of cacao mass, 12.5 parts of vegetable oil and fat, 1 part of sucrose fatty acid ester having an HLB value of 7 and 0.5 part of lecithin. 70 parts of this chocolate was heated and dissolved at 50 ° C., and 30 parts of warm cream (moisture 50%) were mixed uniformly and allowed to cool and solidify. Separately, it was confirmed by energization that it was an oil-in-water emulsion.

<Preparation of hollow bread>
80 parts of strong flour, 20 parts of flour, 20 parts of sugar, 1 part of salt, 10 parts of whole egg, 5 parts of egg yolk, 4 parts of raw yeast, 0.1 part of yeast food, 10 parts of fresh cream and 40 parts of water 20 parts of fat (trade name: Delisoft, manufactured by Fuji Oil Co., Ltd.) were added and mixed to knead the dough. The dough after mixing was fermented for 60 minutes (temperature 29 ° C./humidity 70%) and divided into 30 g. Subsequently, 6 g of each of the emulsions of Examples and Comparative Examples was wrapped by hand in the center of the divided dough, and after fermentation for 45 minutes, it was baked for 8 minutes in an oven (top heat 240 ° C / bottom heat 180 ° C). Got hollow bread. The obtained hollow bread was sliced horizontally, and the film formation state was visually evaluated.

<Preparation of confectionery bread>
Into the hollow bread of the examples and comparative examples, a commercially available sweetened whipped cream (trade name: Prewhipped, manufactured by Torak Co., Ltd.) is poured into each side by 15 g with a squeeze bag from a hole vacated on the side, and a confectionery bread containing whipped cream Got. The resulting bread was stored for 1 day at room temperature (20 ° C.) and then evaluated for the texture of the crumb. The evaluation results are shown in Table 1 together with the state of the film before cream filling.

(Table 1)

(Evaluation)
In the hollow bread and confectionery bread of the example, the moisture / oil content from the whipped cream to the crumb was suppressed, there was no stickiness, and the texture was well maintained. In addition, the texture of the film part melted well, and a product having excellent palatability as a confectionery bread was obtained. On the other hand, in the comparative example, the formation state of the film was not uniform, and the moisture and oil content in the whipped cream were transferred to the crumb, resulting in a texture with a sticky or sticky texture.

Claims (3)

A method for producing a hollow bread, characterized in that a water-in-oil emulsion obtained by mixing chocolate and an aqueous component is encased in a dough and heated. The process according to claim 1, wherein the water content of the water-in-oil emulsion is 25% by weight or less. A bread obtained by filling the hollow bread according to claim 1 with a filling material.