JP2881655B2 - Manufacturing method of breads with cavities - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing bread having a cavity. More specifically, breads having cavities suitable for filling various fillings can be produced using a small amount of a cavity forming agent, thereby suppressing the flavor and expressing the flavor of the filling to be filled well. The present invention relates to a method for producing breads having a cavity that can be made.

[Prior Art] Conventionally, breads which have been filled with fillings such as bean jam, jam, custard cream and the like in advance and baked in bread dough have been manufactured in order to increase variety.

Also, with the development of filling machines such as encrusting machines, it has become possible to fill a wide range of fillings.

On the other hand, these methods are expensive for machines and are not suitable for filling low-viscosity fillings or fillings without heat resistance.

Instead of this, attempts have been made to produce baked bread having cavities by forming cavities in baked bread or processing dough.

For example, as a method of forming a cavity in a baked bread, there is a method of making a cut in a bag shape using a knife, and as a method of processing dough, cheese or cheese processed food or protein processing having properties similar to them A method in which food is wrapped in bread dough and baked (JP-A-59-42837),
A method in which fat or oil in the form of capsules or microspheres is encapsulated in a dough and baked (Japanese Patent Application Laid-Open No. 60-24143), and a method in which a dough is filled with shoe dough and baked (Japanese Patent Application Laid-Open No. Sho 62-244335) ) Has been reported.

[Problems to be Solved by the Invention] However, the conventional known methods have various problems.

For example, in a method of processing a baked bread into a bag, the workability is poor, and a large amount cannot be processed. In the method of processing dough, the method of using cheese or processed cheese food as a cavity-forming agent requires a large amount of the cavity-forming agent, which penetrates bread. There are problems such as the types of filling that can be filled inside are limited. The method of using the fat or oil in the form of capsules or the fat or oil in the form of microspheres,
Since a sufficient size of the cavity and a uniform cavity cannot be obtained, the method of filling the shoe dough uses two kinds of doughs, bread dough and shoe dough, so that the use thereof is limited and there is no versatility.

The present invention has been made by paying attention to the above-mentioned points, and it is possible to produce breads having a cavity suitable for filling various fillings, and a cavity capable of favorably expressing the flavor of the filling to be filled therein. An object of the present invention is to provide a method for producing breads having the following.

[Means for Solving the Problems] In order to solve the above problems, the inventors of the present invention have conducted intensive studies and found that powdered fats and oils were used as cavity-forming agents, baked in breads, and fired. Breads having cavities suitable for filling the filling of can be manufactured using a small amount of cavitation agent, thereby suppressing the flavor,
The present inventors have found a method for producing breads having a cavity capable of favorably expressing the flavor of the filling to be filled, and have reached the present invention.

That is, the present invention relates to edible oils, emulsifiers, powder oils obtained by spray-drying an emulsion containing a film-forming agent, a small amount of a powdery oil and fat contained in a dough for breads, and baked, For producing breads having the following formula:

Examples of powdered fats and oils used in the present invention include powdered fats and oils obtained by emulsifying an edible fat and oil, an emulsifier, and a film-forming agent in water, and then spray-drying. Edible oils and fats used here include liquids, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, interesterified oils and fats, and separated liquid oils and solid oils, such as rapeseed oil, corn oil, soybean oil, cottonseed oil, and the like. Vegetable oils such as safflower oil, palm oil, coconut oil, rice bran oil, etc., animal oils such as tallow, lard, milk fat, fish oil, etc.
And hardened oils or transesterified oils of these fats and oils, liquid oils and solid fats obtained by separating these fats and oils, and one or more selected from these can be used. Examples of the emulsifier used here include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. As fatty acids constituting these emulsifiers, fatty acids having 12 to 20 carbon atoms, such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid and mixed fatty acids thereof are preferred. The emulsifier is obtained by performing an esterification reaction between these fatty acids and polyhydric alcohols such as glycerin, polyglycerin (preferably having a degree of polymerization of glycerin of about 2 to 10), sucrose, sorbitol, and propylene glycol. Can be When the edible oil is added to water when emulsifying the edible oil or fat in water, the esterification degree is low, that is, an emulsifier having a high HLB and a hydrophilically modified lecithin are preferable, and when the edible oil or fat is added to the edible oil or fat. For the emulsifier, lecithin and lecithin having a high degree of esterification, that is, a low HLB are preferred. Next, examples of the film-forming agent include milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey, gum, dextrin and the like. Acid proteins such as casein, sodium caseinate, and rennet casein, starches include potato starch, corn starch, wheat starch, etc. Xanthan gum, guar gum, gum arabic, tragacanth gum, carrageenan and the like. The soybean protein that has been hydrolyzed (completely or partially decomposed) can also be used. As the film-forming agent, especially soy protein,
Wheat protein, sodium caseinate, sugars, whey, whole milk powder, skim milk powder are preferred. Among the above film-forming agents, for example, milk protein, skim milk powder, whole milk powder, soybean protein, wheat protein and the like also have an emulsifying effect, and thus the use of these film-forming agents can reduce the amount of emulsifier added.

The edible oil and fat, emulsifier, emulsifier containing a film-forming agent is obtained by stirring with a homogenizer or the like while gradually adding the edible oil or fat to water to which the film-forming agent is added, while heating or heating as necessary. Stir. The emulsifier can be added to either the water or the edible oil or fat, or both. The emulsion obtained in this manner is preferably one in which the edible oil and fat particles are finely dispersed and uniformly dispersed. The ratio of the edible oil / fat, emulsifier, and film-forming agent used here is edible oil / fat 40 in the form of powdered fat / oil.
~ 80% by weight, emulsifier 0.1 ~ 10% by weight, film forming agent 10 ~ 60
It is preferable to use it so that it may be a weight%.

Next, the above emulsion is spray-dried according to a conventional method to obtain a powdered fat or oil used in the present invention.

According to the present invention, to produce bread having a cavity,
The above-mentioned powdered fats and oils can be contained in a dough for bread and baked. At this time, if the powdered fats and oils are included in the bread dough in a planar manner, a good cavity can be formed after baking. As a method of enclosing the powdered fat in a flat shape inside the bread dough, the surface of the bread dough spread thin enough to form a desired clam layer,
A method in which the powdered fat is placed in a uniform thickness and another dough is placed on it, the powdered fat is placed in a uniform thickness on the surface of the bread dough that has been thinly spread, and the powder is placed at the end of the dough. A method of folding the layer on which the fats and oils are placed to wrap it, a method of placing powdered fats and oils in a uniform thickness on the top half of the bread dough and folding the other half on it, and the center of the surface of the thick bread dough After placing the fat and oil on the part, the surrounding dough is folded on it, and then the whole dough is spread thinly, etc., as long as the fat and oil can be placed on a plane. Can also be employed. In addition, it is preferable that the end portion where the dough is put together is press-bonded, and in each of the above methods, it is preferable to leave a surface on which the dough and fat is not placed at the peripheral end of the dough on which the dough and fat is placed. The pressing of the end portion can be performed by pressing and pressing, or by spraying or applying water to the surface on which the powdered fat or oil is not placed and pressing. These methods can be performed continuously by using various mechanical devices for bread making. Here, the use of powdered fats and oils makes it easy to adjust the amount of addition, and by adjusting the amount of addition, the volume ratio between the crumb portion and the hollow portion can be arbitrarily adjusted. Further, the thickness of the bread dough or the mounting area of the powdered fat or oil can be easily changed, whereby the volume ratio can be adjusted. Furthermore, the powdered oil or fat film has a large hygroscopic property, absorbs moisture in the dough, and when baked, a good cavity is formed due to the evaporation of the water and the evaporation pressure of the moisture in the dough toward the oil and fat layer.

The amount of the powdered fat is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, based on the bread dough. If the amount of powdered fat is not less than 0.5% by weight of the dough, the formation of cavities is not sufficient, and if it exceeds 10% by weight, the flavor of the powdered fat used is strongly felt, taking into account harmony with the filling to be filled. It is necessary and unfavorable.

Breads to which the production method of the present invention can be applied include wheat flour, sugar, salt, dairy products, eggs, cereals, oils and fats, emulsifiers, yeast food, malt extract, and the like. Breads to be post-baked, or breads to be expanded after adding baking soda, baking powder or the like to the above-mentioned raw materials, and then baking.

Breads having a cavity obtained by the present invention have good cavities, and can be used for cooking utensils such as salads, ham, sausage, croquettes, and various fillings such as custard cream, jam, bean jam, whipped cream, and ice cream. It can be filled, and since a slight oil layer is formed on the surface inside the cavity, it is possible to fill a filling with a lot of moisture such as jam, custard cream, whipped cream, ice cream and the like. Further, since the amount of the film forming agent used is small, the flavor of the filling is not impaired.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 Powdered fats and oils were prepared using edible fats and oils, a film forming agent, and an emulsifier shown in Table 1. First, a film-forming agent and an emulsifier were added to water, heated to 80 ° C., stirred and dissolved. Edible oils and fats were added to this solution, and the mixture was emulsified homogeneously using a homomixer and then spray-dried according to a conventional method to obtain powdered oils and fats (Nos. 1 to 4). Table 1 shows the composition of the obtained powdered fat.

Spread the dough of soft buns bread with a sheeter to a thickness of 4 mm and cut it into 10 cm x 20 cm (the dough weight is about 100 g). It was placed so as to have a uniform thickness, and the half surface on which the powdered fats and oils were not placed was folded back, and the end was pressed and pressed. The resulting dough was subjected to secondary fermentation according to a conventional method, and then baked at 180 ° C. for 12 minutes to obtain a soft bun bread having a cavity. The state of the cavity and the volume of the cavity of the obtained soft bun were measured, and the results are shown in Table 2.

The soft bun bread dough is compounded as follows,
Kneaded and primary fermented was used.

<Formulation> 90 parts of flour 90 parts of flour 10 parts of sugar 8 parts of shortening 8 parts of salt 2 parts of skim milk powder 3 parts of yeast 2 parts of yeast foods 0.1 part of water 62 parts Comparative Example 1 10 g of bakery shortening was used in Example 1. The same soft buns bread was coated on the surface of 100 g of dough, molded in the same manner as in Example 1, and then baked. The state of the cavity and the volume of the cavity of the obtained soft bun were measured, and the results are shown in Table 2.

Comparative Example 2 Fine granular oils and fats were produced by spray cooling using hardened soybean oil (mp42 ° C.), and 5 g of the obtained granular oils and fats were placed on the surface of a soft bun bread dough in the same manner as in Comparative Example 1. After molding in the same manner as in Example 1, baking was performed to obtain a soft bun, and the state of the cavity and the volume of the cavity were measured. Table 2 shows the results.

Test method and criteria Cavity volume The baked bread is cut into two pieces at the center, and one of the cavities is filled with rapeseed, and the volume (ml) is measured from the amount,
The volume was doubled to obtain the volume of one bread cavity.

Cavity condition The cavity condition was determined according to the following criteria.

：: A cavity having a uniform and desired size is provided, and the thickness of the clam layer is constant.

Δ: It has cavities but is uneven or in close contact.

X: Adhesion was observed without formation of a cavity.

[Effects of the Invention] As described above, the present invention uses powdered fats and oils as a cavity-forming agent, encloses it in a dough for breads in a flat shape, and bake it to produce breads having a cavity. According to the present invention, it is possible to produce uniform bread having a cavity having a sufficient volume suitable for filling cooking utensils and fillings, and producing homogeneous bread. The powdery fats and oils dissolve on the inner surface of the cavities and form a slight fat and oil layer without penetrating into the crumbs of the bread, which prevents the intrusion of moisture coming from the filling, thereby impairing the flavor of the bread. Less likely. Therefore, it is possible to fill various fillings including those having a high moisture content, so that a variety of processed foods can be obtained. Further, since the amount of the cavity-forming agent to be used is small, effects such as not impairing the expression of the flavor of the filling are exhibited.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-55-54846 (JP, A) JP-A-56-68337 (JP, A) JP-A-58-224640 (JP, A) 24143 (JP, A) JP-A-3-98528 (JP, A) JP-B-45-30700 (JP, B1) JP-B-44-21387 (JP, B1) JP-B-39-7982 (JP, B1) (58) Field surveyed (Int.Cl. ⁶ , DB name) A21D 8/02 A21D 8/06

Claims (1)

(57) [Claims] 1. A cavity characterized in that a powdered fat obtained by spray-drying an emulsion containing an edible fat, an emulsifier, and a film-forming agent is contained in a dough for breads in a flat shape and baked. A method for producing breads having