JPS602014B2 - Bakery product manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION In manufacturing bakery products filled with a filling material, the type of dough, the shape of the product, the steeliness of the filling material, the control of the filling method, etc. are important factors.

For example, in the past, ``jelly donuts'' were mostly limited to balls of dough puffed with yeast, fried, and then filled with jelly through a hollow tube inserted from the outside. In 1973, a filling machine was developed and introduced that could extrude the dough and filling in a well-timed manner, and the concept expanded to create ring-shaped cake donuts (donuts that do not use yeast). This is well illustrated by the fact that ``jelly donuts'' that do not have an insertion slot are becoming easier to swallow (The Baker's Digest, December 4th issue, pages 14-16, 1973). In general, when making dough using yeast, the elasticity of the gluten is better than when using other chemical leavening agents, and the dough is more resistant to internal expansion during baking or heating in oil. Therefore, due to poor filling methods or limitations of the filling equipment, the filling material may become unevenly distributed inside the dough or cause tailing (that is, the thickness of the dough becomes partially thin or peeks out from the surface of the dough). When baking or frying, most of the dough burst (buGto piles), especially in the case of dough without yeast. Furthermore, when performing mechanical filling, it goes without saying that the sharpness of the filling material is generally important from the viewpoint of workability. And even if the filling equipment is able to extrude the dough and filling material at the most skillful timing, if the filling material is stringy like flower paste, it is natural that the machine will cut it, so there will be no tailings in the dough. However, the problem of rupture during frying cannot be solved, and when filling with such filling materials, it is still necessary to use a method of raising the hole and injecting the filling material after frying. is the reality. This invention was completed after researching the characteristics of soybean protein extraction residue in conjunction with bun-making technology, and finding that adding it to the filling reduces the stringiness of the filling and improves its mechanical resistance. This is a method for manufacturing baking products that not only improves the workability of filling the filling material, but also prevents the phenomenon of bursting during frying even when filled with all the layers of dough. That is, the present invention is a method for producing a bakery product, the main feature of which is filling the product with a filling material whose stringability is reduced by incorporating soybean protein extractor bamboo.

Soybean protein extraction residue is obtained as residual bamboo when soybeans or defatted soybeans are extracted with an aqueous solvent, and contains grains made of water-insoluble polysaccharides, but mainly this grains,
It is thought that this has the effect of reducing stringiness.

The particle size of the soybean protein extraction residue is preferably small; if it is too large, the filling material may become rough, so care must be taken. In such a case, it may be treated with a polysaccharide-degrading enzyme or a proteolytic enzyme, but there is no problem if the particle size is made into a particle size of 90% or more through 200 mesh by pulverization or the like. The amount of soybean protein extraction residue sufficient to reduce the stringiness of the filling material can be determined experimentally by immersing one end of a rod in the filling material containing the residue, pulling it up, and observing the stringiness. Can be easily determined. For example, if the filling material is flour paste, flour, cornstarch, etc.
If the base material is a starchy material such as modified starch, the spinnability is almost lost when the amount is 1.2 times or more (in terms of dry weight) compared to the starchy material. The soybean protein extraction residue may be added to the ready-made filling material, or may be added during the production of the filling material. In the former case, it is best to use soybean protein extraction residue that has been swollen with water and heat it after blending so that the star flavoring agent can penetrate well into the residue. If the taste is diluted, it is best to add sugar as appropriate. If the filling material is flower paste,
Starch materials have the function of a kind of carrier, and soybean protein extraction residue also has this function, so even if you reduce the amount of starch materials used and instead add soybean protein extraction residue to produce a flower paste. Often, in this case, the pasty smoothness of the starchy material can be compensated for by adding fat or oil to the flour paste to an amount of 5% or more. The filling material whose stringability is reduced by blending the soybean protein extraction residue is filled at the dough stage or after baking or frying.

In either case, filling workability is improved and tailing of the filling material can be prevented. Particularly when filling in the dough stage, even cake donuts do not burst when heated. With this invention, bakery products, including but not limited to cake donuts, can be made with combinations of filling materials and dough that were virtually impossible to fill before heating the pot, and have a good appearance without filling holes. You can get the product. This invention will be explained below with reference to Examples.

Example 1 Dry powder of soy protein extraction residue obtained from defatted soybeans (water content: 8
%, rough cut, content 12%, 90% or more through 200 mesh) was swollen in 4 times the amount of water, and this was added to a commercially available filling material, flower chocolate (moisture 51%, bran 44%,
(about 11% of the starch material) and when kneaded together, it was found that 1.5% of the dried aftertaste was mixed for 1 part of the flower paste.
Threadability was lost above 100 mm.

Approximately 6 parts of the above-mentioned non-stringinable filling material, including 1 part of flower paste and 2 parts of dry residue, is filled with a filling machine into approximately 28 turrets of cake donut dough to form a ring. When they tried making 69 cake donuts, only three of them burst during frying.

(The control experiment using flower chocolate without soybean protein extraction residue was omitted as it was obvious that it would all explode)
Example 2 When the known blended raw materials for flower chocolate and the same dried powder of soybean protein extraction residue used in Example 1 were blended as shown below and heated and boiled, it was found that blend 1 had no stringiness. However, the one with formulation 2 had stringability.

When we made 64 ball-shaped cake donuts using a filling machine using about 12 pieces of cake donut dough as filling materials, we found that formulation 1 burst during frying. There were 2 pieces in Blend 2, and 54 pieces in Blend 2.

Claims (1)

[Claims] 1. A method for producing a bakery product, characterized by filling the product with a filling material whose stringability is reduced by blending soybean protein extraction residue. 2. The method for producing a bakery product according to claim 1, wherein the amount of soy protein extraction residue blended is 1.2 times or more in terms of dry weight ratio to the starch material in the filling material. 3. The method for producing a bakery product according to claim 1, wherein filling with the filling material is carried out at the dough stage of the cake donut.