JP4497549B2 - Stick-shaped bakery food with transparent filling and manufacturing method thereof - Google Patents

Description

  The present invention relates to a bar-like bakery food with a transparent filling and a method for producing the same.

  A bakery dough characterized by a shape in which the layer of the layered dough is exposed is known (for example, see Patent Document 1).

JP 2005-323517 A

When exposing the layer of the layered dough, the oil layer and filling layer forming the layer with the bakery dough layer appear as a layered pattern, so the oil layer and filling layer forming the layer with the bakery dough layer The non-uniformity of the layer was not a problem.
Also, in roll bread etc. with a filling such as cinnamon roll, the layer is exposed in the cross section and the side is a bakery dough, but the bakery dough is thick and the filling is not seen through in this case as well The layer non-uniformity between the fat and oil layer and the filling layer forming the layer did not pose a problem.
However, when trying to manufacture stick-shaped bakery foods using thin bakery dough that allows the filling to be seen from the outside so that the filling can be confirmed from the outside, the part where the bakery dough and the filling are not layered is the side The appearance of the product deteriorates and the product value is significantly reduced.
Therefore, the object of the present invention is that even if a bar-like bakery food is produced using a thin bakery dough through which the filling can be seen, a portion where the bakery dough and the filling are not layered appears on the side surface. It is to provide a bar-shaped bakery food and a method for producing the same, in which a filling that does not deteriorate the appearance can be seen.

As a result of intensive research to achieve the above-mentioned object, the present inventors have obtained a thin bakery dough that allows the filling to show through by pre-cutting both sides where the filling of the bakery dough is not contained before twill folding. In order to complete the present invention, it is found that even if a bar-like bakery food is used to produce a portion where the bakery dough and the filling are not layered portions appear on the side, the appearance is bad. It came.
Therefore, this invention is a manufacturing method of the dough for filling bakery foods including the following processes.
(1) A step of placing a filling on a sheet-like bakery dough and wrapping and rolling the filling from both sides with the sheet-like bakery dough to form a sheet-like dough containing the filling,
(2) removing by cutting the both side portions of the filling is not in a sheet-like dough containing the full Iringu,
(3) a step of the a laminated dough by folding Aya the sheeted dough was removed by cutting the both sides, a sheet-like dough rolled to see through the filling,
(4) a step of cutting and forming the sheet-like fabric through which the filling can be seen, and winding the fabric while crimping it into a rod-like fabric;
(5) A step of cutting the rod-shaped dough so as to intersect with the longitudinal direction. Further, the dough obtained by the above method is frozen and filled with bakery food.
Furthermore, it is a bakery food containing filling, characterized in that the dough is baked or fried.

Even when a stick-shaped bakery food is produced using a thin bakery dough with a transparent filling, there is no bad appearance due to the appearance of a portion where the bakery dough and the filling are not layered on the side.
In addition, since the filling is uniform, unevenness in taste and texture can be reduced.

Hereinafter, the present invention will be described in detail.
First, a filling is placed on a sheet-like bakery dough, and the filling is wrapped and rolled from both sides with the sheet-like bakery dough to obtain a sheet-like dough containing the filling.
The bakery dough that can be used in the present invention is not particularly limited as long as it can be formed into a thin sheet so that the filling can be seen through.
Dough thawed after freezing can also be used.

The filling that can be used in the present invention is not particularly limited as long as it has a viscosity that does not flow out during the work, and preferably has a color different from that of the bakery dough.
Examples of the filling that can be used include flower paste, strawberries, chocolate, cream, cheese, jam, jelly, roux, curry and the like.
The filling may be of an amount that can be included in the sheet-like cloth, and the shape when placed on the sheet-like cloth is not particularly limited, but a sheet form is preferable in terms of workability.

When a filling is placed on a sheet-like bakery dough and the filling is wrapped from both sides with the sheet-like bakery dough, a sheet shape in which a part of the dough on both sides is rolled and rolled so as to prevent the filling from leaking is included. Get the dough.
The thickness of the sheet-like material is not particularly limited, but is about 5 to 10 mm.

Next, the both sides which do not contain the filling of the sheet-like cloth containing the filling are cut and removed.
When wrapping the filling, remove both sides of the fabric because there is no filling.
At this time, it is desirable to cut while sealing so that the filling does not come off the cut surface.

Next, the sheet-like cloth removed by cutting the side portions is made into a laminated cloth by twill fold , and rolled into a sheet-like cloth that can be seen through the filling.
At this time, if there is a portion that does not contain a filling, a fabric that is layered with a filling and a fabric that is not layered appear on the surface of the fabric after rolling.
The pattern that appears in this way cannot be controlled and appears as unevenness in the final product.
The number of layers of the fabric made into a laminated fabric by twill folding is not particularly limited, but is about 2 to 16 layers.
There is no particular limitation on the method of rolling into a sheet-like dough where the filling can be seen through, and roll rolling, rolling pin rolling and the like can be used.
The thickness of the sheet-like material is not particularly limited as long as it can be rolled to a thickness where the filling can be seen through, but is preferably 3 to 10 mm from the viewpoint of workability when wound into a rod-like material.

Next, the sheet-like cloth through which the filling can be seen is cut and molded, and the dough is wound while being crimped to form a stick-shaped cloth.
The shape of the cut and formed dough is not particularly limited as long as it can be crimped and wound into a rod-like dough, but a rectangular shape is preferable from the viewpoint of workability.
The dough of the present invention is a sheet-like dough through which the filling can be seen. Therefore, when the dough is made into a rod-like dough, it is necessary to be wound while being crimped because the shape is lost during firing or fried even if it is simply wound.
For crimping and winding, a molder or the like can be used.

Next, the rod-shaped dough is cut into an appropriate length so as to intersect with the longitudinal direction to obtain a bakery food dough with filling.
The side surface of the fabric of the present invention has an unevenness on the side surface in the sheet-like fabric that is not removed by cutting both sides where the filling is not seen, although the entire filling is visible through the filling.
Since this pattern is mixed, the appearance becomes worse and the commercial value is remarkably lowered.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
100 parts by weight of flour (made by Nippon Flour Mills Co., Ltd., trade name “Quin”), 4 parts by weight of yeast, 0.1 part by weight of yeast food, 1 part by weight of baking powder, 10 parts by weight of sugar, 1.5 parts by weight of salt, raw 10 parts by weight of eggs, 10 parts by weight of shortening, 2 parts by weight of skim milk powder, and 45 parts by weight of water were mixed with a mixer for 20 minutes to obtain a dough having a dough temperature of 26 to 28 ° C.
The dough was allowed to lay at 25 ° C. for 30 minutes, then divided into 2 kg balls, spread into a 20 mm thick sheet, and pressed into a 200 mm × 400 mm rectangle.
On this dough, 400 g of chocolate flower paste sheet was placed in the center of the dough, and a part of the dough on both sides was overlapped.
After rolling this dough to a thickness of 5 mm, the dough on both sides of the dough was cut while sealing the portions that did not contain the filling.
Performs folding Aya The dough four layers and rolled up it further thickness of 5 mm.
The dough is cut into a rectangle with a width of 100 mm and a length of 600 mm, sprayed with water on the entire surface of the dough with a spray, and rolled into a cylindrical shape by crimping the dough with a molder. I got the dough.
This bar-shaped dough was cut to a length of 100 mm so as to intersect with the longitudinal direction to obtain six bar-shaped doughs.
This rod-shaped dough was fermented with a proofer at 38 ° C. and a humidity of 60% for 40 minutes, and then fried at 180 ° C. for 3 minutes to obtain a bakery food with a transparent filling.

[Example 2]
The rod-shaped dough cut into six pieces was frozen at −30 ° C. for 30 minutes.
After freezing, it was thawed at 25 ° C. for 60 minutes, fermented with a proofer at 38 ° C. and 60% humidity for 40 minutes, and then fried at 180 ° C. for 3 minutes to obtain a bakery food with a transparent filling.

[Comparative Example 1]
In Example 1, a bakery food in which the filling was seen through was obtained in the same manner as in Example 1 except that both sides of the sheet-like dough containing the filling were not cut.

[test]
Appearance and taste tests were conducted by 10 panelists.
When the bakery food obtained in Example 1 was sampled, the dough and filling were well-familiar and very delicious.
The bakery food obtained in Comparative Example 1 had various side patterns and poor appearance.
All 10 panelists rated the bakery food obtained in Example 1 as preferred.
The results are shown in Table 1.
In the table, ○ indicates good and × indicates poor.

(A) The perspective view which shows the stick-shaped bakery dough using the sheet-like material | dough which can see through the filling which cut and removed the side part of this invention, (B) The filling which is not removed by cutting the side part is transparent Perspective view showing stick-shaped bakery dough using visible sheet-like dough

Explanation of symbols

1 Fabric part where the filling can be seen through 2 Fabric part where the filling can not be seen through

Claims (3)

The manufacturing method of the dough for bakery foods with a filling including the following processes.
(1) A step of placing a filling on a sheet-like bakery dough and wrapping and rolling the filling from both sides with the sheet-like bakery dough to form a sheet-like dough containing the filling,
(2) removing by cutting the both side portions of the filling is not in a sheet-like dough containing the full Iringu,
(3) a step of the a laminated dough by folding Aya the sheeted dough was removed by cutting the both sides, a sheet-like dough rolled to see through the filling,
(4) a step of cutting and forming the sheet-like fabric through which the filling can be seen, and winding the fabric while crimping it into a rod-like fabric;
(5) The process of cut | disconnecting the said rod-shaped material | dough so that a longitudinal direction may be crossed.   A dough for a bakery food with filling, wherein the dough obtained by the method according to claim 1 is frozen.   A bakery food with filling, characterized in that the dough obtained by the method of claim 1 or the dough for bakery food with filling according to claim 2 is baked or fried.

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