JP6321994B2 - Seasoned bread manufacturing method and seasoned bread manufactured by the method - Google Patents

Description

  The present invention relates to a method for producing seasoned bread such as French toast.

  French toast is called bread per du in France, and it is baked after immersing a liquid (apareil) mixed with eggs or milk into French bread that has been left uneaten and dried and hardened. Is a food that crystallizes the wisdom of life.

  The general method for making French toast is to immerse French bread or bread sliced to a thickness of about 10 mm to 20 mm in an apparel in a bowl for 20 to 60 minutes, and then turn the top and bottom of the bread back as necessary. After adding apparel, it is baked in a frying pan, oven, or the like.

  The deliciousness is that the bread is sufficiently soaked in the bread, so that the moisture of the bread can be fully contained in the bread tissue and then baked to solidify the egg into a gel and aged and hardened. It is to add a soft texture and flavor to the bread, but in order to fully immerse the appaille in the bread, the soaking time of the apparel varies depending on the type of bread and the drying condition of the bread, Because it takes time, there is no problem when cooking for a small number of people at home, but it is not suitable for large-scale factory production.

  Patent Document 1 provides a method for producing a frozen French toast that can be easily cooked in a short time and has a moisture content of 50 to 59% with a soft and moist texture.

  Patent Document 2 provides a method for producing a processed bread product, which is capable of industrially producing a large amount of French toast-like food at a low cost and is characterized by absorbing cooked egg liquid that is quickly absorbed into bread and cooking.

  Patent Document 3 discloses a water-in-oil type containing, for bread or cake, a polyglycerin fatty acid ester having an unsaturated fatty acid group and an HLB of 9 or more in the oil phase, and eggs and sugars in the water phase. A French toast-like food that is soft and moist but does not feel oily and has a sufficient shape-holding property that can be held by hand. A manufacturing method is provided.

JP 10-99057 A (Frozen French Toast) Japanese Patent Application Laid-Open No. 11-215948 (Processed egg liquid for absorbing bread and a method for producing a processed bread product using the same) JP 2010-75136 A (Method for producing French toast-like food)

  However, according to Patent Document 1, in order to infiltrate a mixed solution such as an egg placed in a bat to the center of the bread, in the case of a soft bread having a slice thickness of 1.0 to 1.5 cm, In the case of a hard bread of 20 to 25 minutes, a process time of 10 to 15 minutes is required. In order to infiltrate the mixed solution to the center of the bread more quickly, the pan immersed in the mixed solution in the middle It takes time and effort to return the front and back.

  According to Patent Document 2, in order to shorten the time for which a mixed solution such as eggs is absorbed by bread, it is necessary to heat the mixed solution to 40 to 70 ° C., more desirably 50 to 70 ° C. is there.

  According to Patent Document 3, in order to produce a mixed liquid such as eggs, it is necessary to produce a water-in-oil emulsion containing a special fatty acid ester.

  The object of the present invention is to eliminate the inconvenience of the conventional example, and the apparel penetrates the entire bread instantly and spreads uniformly, the surface is rough, the inside is moist and soft and thick, and has an excellent texture and flavor. It is to provide a production method capable of continuously producing seasoned bread such as French toast.

  As a result of diligent efforts, the present inventors have found a means for solving the above problems and completed the present invention. That is, the gist of the present invention is as follows.

The present invention according to claim 1 is a method for producing seasoned bread in which a seasoning liquid is immersed in bread and then baked. In the bread dough , 120% to 200% of the weight of the powder in the bread dough is mixed, and air bubbles. The gist of the present invention is a method for producing seasoned bread, characterized in that bread is produced from bread dough added with an agent, and baked after immersing apareils therein.

  According to the first aspect of the present invention, normal bread is made by adding an appropriate amount of water to the flour protein in the raw material, and adding physical force to bind the protein to make it viscous and elastic. The bread dough swells when carbon dioxide generated by yeast is stored in the network structure in the dough, and the dough according to the present invention is expanded. Since the amount of moisture is high and the ingredients are mixed only to the extent that gluten cannot be formed sufficiently, the dough does not swell, so a moist bread containing moisture can be produced. In this state, the bread is filled with moisture added as a raw material, and an appropriate amount of seasoning liquid for producing seasoned bread cannot be absorbed.

  Therefore, by adding an appropriate amount of foaming agent into the moisture of the raw material of the bread dough, moderate bubbles are generated by fermentation with yeast in the bread dough, and then the baked bread can absorb an appropriate amount of the above-mentioned seasoning liquid. .

  As a result, it can be baked in a state in which it is completely absorbed without remaining absorption of the seasoning liquid, preventing burning of the seasoning liquid during baking, loss of products when burned, cleaning time of equipment such as the top plate, etc. Is no longer necessary. In this way, by producing bread with high water absorption from polyhydrated bread dough in the presence of a foaming agent, the seasoning liquid instantly penetrates the entire bread and spreads uniformly, so there is no need for the immersion time of the seasoning liquid It is possible to continuously produce a seasoned bread with a smooth surface, a soft and thick interior, and an excellent texture and flavor.

  The moisture content of ordinary bread dough is 75% to 80%, while the moisture content during blending of bread dough according to the present invention is 120% to 200%. For this reason, the bread dough can be poured into a mold with a depositor, and a step of forming such as rounding can be omitted. Furthermore, since the bread produced from the dough does not have a so-called “ear” hard portion like ordinary bread, the whole seasoned bread is baked plumply.

  By impregnating the bread according to the present invention with an apparel composed of egg, white sugar, milk, fragrance, etc. as a seasoning liquid, the surface is rough and the inside is moist and fluffy, thick and seasoned bread is continuously added. Can be manufactured.

The gist of the present invention described in claim 2 is that the foaming agent is an egg.

According to the present invention of claim 2, the emulsification property and heat coagulation property of the egg compared to the case of producing bread dough only with water, it has a fluffy thickness, absorbs the apparel instantly, and spreads uniformly, Because the yellow of carotene in the egg yolk is attached to the bread, it can also prevent uneven coloring when immersing the cream-colored apparel, the surface is rough, the inside is moist and soft, thick, and the texture and flavor are excellent. Can be manufactured continuously.

  The egg's “emulsifiability” means that lecithin contained in the yolk binds moisture and oil, so that the ingredients are sufficiently mixed, the dough becomes soft, the bread volume increases, the mouth feels good, and the bread is hard to age. create. “Thermocoagulability” causes the protein in the egg components to coagulate, strengthening the gluten network structure.

The gist of the present invention described in claim 3 is that bread dough is blended with processed starch.

According to the third aspect of the present invention, the flour to be blended in the raw material of the bread dough is mainly a strong flour of wheat flour, but the modified starch is sufficient by blending the modified starch with the flour. By heating with an amount of water, the water can be absorbed to swell and gelatinize, and then heat coagulate to fill the space between the gluten networks, thereby producing a plump bread.

  For this reason, by adding an appropriate amount of processed starch to the starch of wheat flour in the raw material, the physical properties of the bread can be prepared, and a bread that absorbs and retains the apareil can be produced, the surface is rough, and the interior is soft and soft As a result, it is possible to continuously produce a thick, seasoned bread having an excellent texture and flavor. In the examples, ester-crosslinked potato starch was used, but is not limited thereto. The modified starch is not particularly limited as long as it has a suitable effect, and it can be used by selecting the presence or absence and type of processing.

  However, in this example, acetylated phosphoric acid crosslinked potato starch was useful because it maintained moisture absorption and had a certain moldability. Similarly, the same effect can be expected even with ester-crosslinked starch having moisture absorption, and it is not particularly limited to the origin of starch.

The present invention according to claim 4 is characterized in that the bread dough is poured into a mold and baked, and then the pail is poured into the mold containing the bread, and the bread in which the pail is soaked is inverted and baked. It is what.

According to the present invention described in claim 4, After cooling each type of bread that is baked in the mold, bread absorbs Apareiyu instantaneously by pouring the quantification of Apareiyu, a mold on the top plate immediately It can be inverted and baked with the top of the bread soaked in apareil so that it touches the top plate. After the bread is made, it is sliced and then immersed in the apareil in a bowl and inverted. After immersing the apparel sufficiently, it is not necessary to move the bread to the baking sheet and bake so that the apparel does not dripping, so the surface is rough and the inside is moist and soft and thick. A seasoned bread excellent in feeling and flavor can be continuously produced.

In addition, the amount of apareil that needs to be absorbed by the bread to produce the best seasoned bread needs to be poured into the mold , making it a lot of apareil in a large container and soaking the bread. The necessary amount of apareils can be calculated and charged, and it is hygienic without being reused . Furthermore, there is an advantage that costs can be cut because there is no waste and there are no resource problems.

The gist of the present invention described in claim 5 is that the seasoned bread is French toast.

According to the present invention described in claim 5, the bread according to the present invention is optimal for producing French toast, and by impregnating the apparel made of egg, white sugar, milk, fragrance, etc., the surface is refreshed, The interior can provide a soft and thick French toast with excellent texture and flavor.

  As described above, in the present invention, the bread according to the present invention is a sufficient seasoning liquid for the production of seasoned bread, compared to the bread made of conventional bread dough, in which continuous production of seasoned bread was impossible. Can be baked in a state where it is completely absorbed without remaining absorption of the seasoning liquid by instantly absorbing it throughout the bread, preventing the burning of the seasoning liquid at the time of baking, and the product when it is burnt It is possible to continuously produce seasoned bread that has a smooth surface and is soft and thick and has a good texture and flavor. A simple manufacturing method can be provided.

  Hereinafter, although the form for implementing this invention is demonstrated, it cannot be overemphasized that this invention is not what was limited to this.

  In the present invention, “%” means “% by weight”.

1. About the seasoning liquid The seasoning liquid for producing the seasoned bread of the present invention is a liquid in which water such as egg and milk is mixed. By adding various flavoring ingredients to this liquid, a variety of seasoned liquids have been prepared. Bread can be produced.

  Eggs in the ingredients of the seasoning liquid are "emulsifying" that combines the water and oil content of lecithin contained in the egg yolk, and can be cooked with different shapes and mouthfeel by adding water, milk, etc. “Dilutability”, “heat coagulation”, in which eggs and sugar are mixed and heated to solidify the protein in the ingredients into a smooth gel. Due to these effects, a seasoned bread having a moist, soft and smooth texture and flavor can be produced by sufficiently containing the seasoning liquid in the bread.

  Seasoning liquid is chocolate, cocoa, coffee, Earl Grayty, cinnamon, caramel, maple syrup, honey, praline paste, eva milk, fermented butter, olive oil, soy milk, yellow powder, matcha, peel, fruit juice, corn soup French toasts of all flavors such as onion soup, mayonnaise, cheese, pepper, soy sauce and miso can be produced. In addition to this French toast, fresh fruit, compote, shanti, custard cream, ice cream, mascarpone, fromage blanc, yogurt, etc., sweet snacks, breakfast, brunch, salty snacks, snacks, healthy and nutritious It can be enjoyed in various scenes such as high French cheese toast sandwiches with cheese, ham, vegetables, salads, breakfast, brunch, lunch, snacks, aperitif snacks, dinners, and evening meals.

2. About bread [Bread dough formulation]
The bread dough for producing the French toast according to the present invention was prepared as shown in Table 1 below. In the present invention, the bread dough composition is expressed by “bakers percent”, which is a unique display method for bread making, in which the flour is fixed at 100% and the other ingredients indicate the ratio.

[Bread dough production method]
For bread dough, the ingredients are blended as shown in Table 2 above. Powerful flour, processed starch, white saccharose, salt, semi-dry yeast, shortening, liquid egg and a certain amount of water are added to the mixer and stirred for 5 minutes. In addition, it was manufactured by a straight plate method in which the mixture was further stirred for 5 minutes. The dough needs to be gathered, and it is not necessary to knead it so strongly that gluten is produced. In the present invention, the bread dough was manufactured by the straight-line method, but the manufacturing method is not particularly limited.

[Bread production process]
When manufacturing a normal bread, 6 steps of mixing (kneading)-primary fermentation-splitting-shaping-secondary fermentation (proofing)-baking are required, but the bread dough according to the present invention is treated as gluten formation and lump. Since there is no need and the fluidity is high, when the bread according to the present invention is produced, four steps of mixing, filling into a mold, fermentation and baking are sufficient. Therefore, since the mixing process may be performed so that raw materials can be mixed, the mixing process may be performed in a shorter time than the case of producing ordinary bread.

  In the embodiment, the bread baking mold used was a square pyramid-shaped silicon mold having a bottom size of 90 mm × 90 mm, a bottom surface of 75 mm × 75 mm, and a bottom surface of 45 mm in height, but the mold can be round or rectangular. Any shape and material are acceptable.

  Unlike the bread which makes the bread of the present invention a strong baked surface like a normal bread and thereby inflates it, the bread according to the present invention does not need to be baked, so that seasoned bread can be continuously produced. It is a soft bread without "Mimi" that was invented to make it. In addition, by baking dough with an appropriate amount of moisture, it does not swell too much, so it looks like a cut bread, and it has an exquisite texture that keeps its internal properties moist with moisture including raw eggs. It is a bread that can produce a seasoned bread. As will be described later, the seasoning liquid is soaked in the bread and baked to softly bake. Moreover, it is a delicious bread that you can eat as it is.

3. About the manufacturing method of seasoned bread Hereinafter, the Example of this invention is described. The bread dough and bread according to the present invention can produce a wide variety of seasoned breads by impregnating seasoning liquids of various flavors. The example produced French toast, one of the seasoned breads.

[Manufacturing process]
In the present invention, French toast was manufactured through the steps shown in Table 2 below. Bread dough is produced and poured into a mold, baked, filled with apareils, baked after being inverted on a top plate, the bread dough does not spread, the height of the bread comes out, and the French toast is baked into a clean shape along any mold Get nervous.

  Appaille is a word that refers to a fluid mixed dough in French, and is a mixture of ingredients such as milk and eggs as a preparation for making confectionery and the like. In the present invention, “apareil” refers to a seasoning liquid in which liquid egg, milk, white sugar, vanilla flavor and the like to be permeated into bread are mixed to make French toast. Vanilla flavoring works to add a sweet scent of vanilla and combine the flavors of the ingredients.

Apareils were produced by mixing raw materials in the composition shown in Table 3 below.

  The seasoning liquid according to the present invention differs in the optimum amount of the seasoning liquid permeated per bread depending on the nature and taste of each flavored liquid, the size of the bread soaked with the seasoning liquid, and the like. Decided to infiltrate 45 g of the best sensory evaluation into the bread produced with 55 g of bread dough according to the present invention. Specifically, 55 g of the bread dough was poured into a baking mold, baked, 45 g of apareil was added, and the mixture was left for about 1 minute. Thereafter, the whole amount was sucked out and then removed from the baking mold by inverting it to the top, and the situation was observed to confirm that the whole amount, that is, 45 g was absorbed. If the entire amount had not been sucked, the pan was carefully taken out after being left for 1 minute, and the amount of absorbed apareils was calculated by measuring the weight of the apareils remaining in the tray.

[Packaging unit and packaging method]
When the seasoned bread is stored frozen, frost is formed due to temperature changes during storage, the seasoned bread is dried, the scent of other foods being stored is transferred, and is oxidized, and the appearance and taste are impaired. Therefore, it is desirable to use a packaging form and packaging material that can be sealed in small numbers and so that the necessary amount of delicious seasoned bread can be eaten when necessary. Examples of packaging forms include deep drawing packaging, tray seal packaging, pillow packaging, gas filling packaging, and oxygen scavenger packaging. As packaging materials, laminated films with high tensile strength and elongation, tear strength, tear strength, impact resistance, pinhole resistance, gas barrier properties, low moisture permeability, aroma retention, heat seal strength, and cold resistance Can be considered. As a result, it is possible to eat delicious seasoned bread that has improved shelf life, has no sanitary problems, prevents deterioration and damage, and maintains a constant level at all times.

[Example 1: Comparison with conventional bread]
In order to show the effect of the present invention, as shown in Table 4 below, a representative example of the present invention (Example 1-1) and an example in which a French toast was similarly prepared using ordinary bread (Comparative Example 1-1) ). The bread of Example 1-1 is a bread for seasoned bread according to the present invention, and the dough was made by combining the liquid egg and water to 150%, and the bread was made with 55 g of bread dough per piece of bread. . The bread of Comparative Example 1-1 was sliced for seasoned bread, which was prepared by the same manufacturing method as ordinary commercially available bread with 75% water and milk combined. Example 1-1 absorbs all the amount of apareils instantly and does not bleed, but the bread of Comparative Example 1-1 does not absorb instantly even if it is filled with the same amount of apareils. Since the apareils oozed out, the whole amount was absorbed by immersion for 1 hour or more. The production of French toast using the normal bread of Comparative Example 1-1 is not suitable for mass production because it requires time and place for immersion and takes time.

[Example 2: Examination of water content% of bread dough blended]
As shown in Table 5 below, bread dough was prepared by changing the total water content of 50% liquid egg and water, and bread was prepared with 55 g of bread dough per piece. The moisture content of normal bread dough is 75% to 80%, but in this example, examination was made in the direction of more water. Although not described in the examples, a sample with particularly low moisture (water: 30%, 80% as moisture) was too small to mix well, and could not be prototyped. Example 2-1 had less water than other examples (water: 50%, 100% as water), but the swelling was large and the absorption of apareil was good. For some reason, it was crunchy and was not suitable because it did not give a moist feeling as a French toast. On the other hand, in Example 2-2, Example 2-3, and Example 2-4, the amount of moisture contained in the bread dough is an appropriate amount (water: 70% to 150%, moisture as 120 to 200%), When the bread was moist in advance and 45 g, which is the optimum amount of appaille, was soaked in it, an optimal moist feeling as a French toast could be obtained. Moreover, although there is no description in an Example, what has much more moisture (water: more than 150%, more than 200% as moisture) is too soft to add the amount of moisture exceeding this. As described above, when the moisture content of the bread dough is appropriate, the bread is moist and an appropriate amount of apaille can be permeated. Moreover, since dough does not expand too much and the upper part does not expand, it can be made into the bread | pan of the form similar to the sliced bread which produces a normal French toast.

[Example 3: Examination of breakdown of water content of 150% in bread dough formulation]
As shown in Table 6 below, the water content in the dough mixture was fixed at 150%, and the dough was made by changing the ratio of liquid egg and water in 150%, and bread was made with 55 g of bread dough per piece of bread. . In Example 3-1, no egg was added (0%), the water content was only water, the starch was only gelatinized, became a cocoon, and baked as it was. The bread does not swell because the bubbles inside cannot be made well, so it does not absorb apparel. In Example 3-2 and Example 3-3, since the amount of eggs is appropriate (50 to 80%), there are appropriate bubbles in the bread, the texture is good, and the absorption of apareils is also good. Also, it is a French toast with a good taste that feels the taste of eggs moderately. In Example 3-4, since the eggs were mixed in a large amount (150% or more), the state of the dough was good, but the taste of the eggs was too strong, and it was not a bread but an omelet style. As described above, blending eggs into the bread dough produces a bread dough for seasoned bread because the color and texture of the bread, ensuring the thickness, apareil absorbability, and the shape retention of the dough are improved. In addition, it is essential to mix the egg, but it is preferably 50% to 150% from the texture of the dough, and the egg also affects the taste and from 50% to make use of the taste of the seasoning liquid such as apareils. 80% is an appropriate amount.

[Example 4: Examination of breakdown of 100% amount of flour in bread dough blended]
As shown in Table 7 below, fix the amount of flour in the dough mixture to 100%, change the ratio of strong flour and processed starch in 100% to make bread dough, and make bread with 55 g of bread dough per piece of bread Created. As the modified starch, acetylated phosphate cross-linked potato starch was used. When French toast is made with bread made from bread dough without added modified starch, the texture of the dough with added starch is improved, while the texture of French toast is improved. Examples 4-2 and 4-3 are suitable processed starch amounts (3% to 5%), have a thickness, and have an appropriate texture. Example 4-4 is a modified starch weight excess (10%), the dough is not inflated, not elongation fabric to the four corners of the baking mold, also Dzu leprosy absorb panning hard seasoning liquid. As described above, the bread itself can be produced without blending the processed starch, but it is desirable to blend the processed starch into the bread dough in order to infiltrate and bake the seasoning liquid as a cooked bread such as French toast.

[Example 5: Examination of application example]
As shown in Table 8 below, the flavor of the seasoning liquid and the toppings that match it were devised to examine four types of application examples.

[Application Example 1: Brownie-style Pampere / Chocolate Flavor]
Mix 300g of milk, 150g of liquid egg, 100g of sugar and 50g of cocoa powder until there is no lumps and make a chocolate flavor liquid. 50 g of the seasoning liquid is poured into the bread in the baking mold and baked in an oven at 200 ° C. for about 12 minutes. Invert the mold on the top plate and bake the bread that has absorbed the seasoning liquid. Turn the baked bread over and apply a suitable amount of topping chocolate sauce on the surface.

[Application Example 2: Crochet-style Pamperdue / Bechamel Sauce Flavor]
Stir well with 150g of bechamel sauce, 300g of milk, 80g of liquid egg, 20g of sugar and a little black pepper to make a bechamel sauce flavored liquid. 55 g of the seasoning liquid is poured into the bread in the baking mold and baked in an oven at 200 ° C. for about 12 minutes. Place sliced cheese on the top plate, invert the mold on it and return the bread that has absorbed the seasoning liquid to bake. Turn the baked bread over and chop it on the surface.

[Application Example 3: Cinnamon Roll-style Pampere / Cinnamon Flavor]
Stir well 300 g of milk, 150 g of liquid egg, 135 g of sugar and 15 g of cinnamon powder until there is no lumps to make a cinnamon flavor liquid. 60 g of the seasoning liquid is poured into the bread in the baking mold and baked in an oven at 200 ° C. for about 12 minutes. Invert the mold on the top plate and bake the bread that has absorbed the seasoning liquid. Turn the baked bread over and apply cinnamon and cream on the surface and fondant as you like.

[Application Example 4: Tiramisu / Pamperdue / Mascarpone Flavor]
Melt 100 g of mascarpone, add 250 g of milk, 50 g of liquid egg, 100 g of sugar, and a little lemon juice, stir well while boiling in a bath at 40 ° C. to 50 ° C. to make a mascarpone flavor liquid. 50 g of the seasoning liquid is poured into the bread in the baking mold and baked in an oven at 200 ° C. for about 12 minutes. Invert the mold on the top plate and bake the bread that has absorbed the seasoning liquid. Turn the baked bread over and sprinkle the entire surface with cocoa powder. Mascarpone may be replaced with cream cheese.

  The seasoning liquid penetrates the entire bread instantly and spreads evenly, and the production method that allows continuous production of seasoned bread with excellent texture and flavor makes the seasoned bread full of variety, including French toast, industrial Mass-produced, packaged, stored, and sold in chilled or frozen state, anyone can eat delicious seasoned bread immediately when they want to eat.

Claims (5)

In the method for producing seasoned bread that is baked after immersing the apparel in the bread, the bread is produced from the bread dough obtained by adding 120% to 200% of the weight of the powder in the blending of the bread dough and a foaming agent to the blend of the bread dough. A method for producing seasoned bread, characterized by immersing apareils in this and then baking.   The method for producing seasoned bread according to claim 1, wherein the foaming agent is an egg.   The method for producing seasoned bread according to claim 1 or 2, wherein the bread dough is blended with processed starch. The bread dough is poured into a mold and then baked, and then the pail is poured into the mold containing the bread, and the bread in which the pail is soaked is inverted and baked. A method for producing the described seasoned bread. The method for producing seasoned bread according to any one of claims 1 to 4, wherein the seasoned bread is French toast .