JPH0789829B2 - Bread confectionery manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing bread confectionery having excellent taste by using unsold bread, confectionery, and the like.

(Prior Art) Conventionally, most of bread, confectionery and the like, which have lost their commercial value due to being unsold or lost their shape, are used for feed.
In addition to this, bread and confectionery are crushed into bread crumbs, dried into rusks, and further fried to be reused as puddings, filling materials, and topping materials.

In addition, a method for producing a fruit bar using cake crumb, a method for producing a malt bar using biscuit powder (including biscuit scraps), and the like have been proposed.

(Problems to be Solved by the Invention) However, providing bread and confectionery to feed as in the past is not sufficient in terms of effective use of bread and confectionery (economic loss). Also, when used as a pudding, filling material, or topping material, it lacks in flavor,
There is a problem that the taste is not sufficient. Furthermore, the method of producing fruit bars and malt bars cannot be applied to the production of soft pastry.

The present invention has as its basic purpose to solve the above problems, and provides a method for producing bread confectionery having excellent taste using unsold bread and confectionery.

(Means for solving the problem) That is, the present invention, at least one of the bread material and confectionery material, and knead the yeast-containing fermentation dough and expansion agent-containing dough, water content is in the range of 40-50% This kneaded kneaded dough prepared in (1) is fired after removing the proof.

Here, as the yeast-containing fermentation dough, the straight method,
A yeast-fermented wheat flour dough obtained by various bread making methods such as a sponge method, a medium noodle method, a liquid type method, and a continuous bread making method is used.

For example, bread dough, rye bread dough, French bread dough, yeast donut dough, dough for sabalan, and confectionary bread dough are used.

Next, the leavening agent-containing dough requires wheat flour, a leavening agent, and water, and if necessary, eggs, sugars, surfactants, proteins, starches, seasonings, flavors, spices, pigments, oils, fats, and oils. It may be a mixture of a sticky agent, milk, milk powder, raisins, nuts and fruits.

As the expander-containing dough, for example, sponge case dough, cake donut dough, hot cake dough, castella dough, etc. are used.

The mixing amount of the expanding agent-containing dough depends on the mixing amount and the water content of the bread material and the confectionery material described below, but when the yeast-containing fermentation dough is 100 parts by weight, it is 100 to 300 parts by weight. Is desirable. This is because the amount of bread confectionery does not appear even if the amount is less than 100 parts by weight or more than 300 parts by weight.

Next, as the bread material, the yeast-containing fermented dough is baked or deep-fried, and is roughly crushed.

For example, bread, rye bread, French bread, yeast donuts, sabalan, etc., which are roughly crushed (about 7 to 50 mesh) by a bread crumb crusher, a food processor, etc., may be unsold. Preferably, bread crust that is roughly crushed is used.
The bread material is preferably uncured raw bread crumbs from the viewpoint of the flavor of the finished bread confectionery. The bread material may be frozen and stored. Therefore, when a part of the bread material is used, the rest may be frozen and stored.

The confectionery material is obtained by baking or frying a leavening agent-containing dough and further roughly crushing it.

For example, sponge cake, hot cake, castella, cake donut, etc. are roughly crushed with a bread crumb crusher or food processor to a particle size of 7 to 50 mesh,
Preferably, sponge cakes, cake donuts, etc. that are unsold or have low commercial value are used.

Further, as the confectionery material, an unprocessed one before being combined with a filling material, a topping material or the like is preferable in terms of flavor.

One or both of the above-mentioned bread material and confectionery material are used, and the mixing amount thereof is 30 to 80 parts by weight with respect to 100 parts by weight of the yeast-containing fermentation dough.

Using the above materials, a leavening agent-containing dough is produced with a kneading machine such as a vertical mixer, and at least one of bread material and confectionery material is further added and kneading is performed for 3 to 10 minutes. After that, the yeast-containing fermentation dough is added and kneaded for 3 to 10 minutes. The water content of this kneaded dough is adjusted to 40 to 50%.

Even if the content was more or less than this content, the castella-like bread confectionery of the present invention could not be obtained, and was unsatisfactory in terms of volume and texture.

As a method of adjusting the water content, it is preferable to adjust the water content of the expanding agent-containing dough, because the bread and confectionery materials have various water contents.

Next, pack this kneaded dough into a baking sheet or edible mold, and
Take a proofer to ferment for 20 to 40 minutes under the conditions of 30 to 40 ° C and humidity of 80 to 90%.

The dough, which has been fermented and expanded by a proofer, is baked in an oven at 180 to 250 ° C for 20 to 40 minutes. 20 after firing
Allow to cool for ~ 90 minutes, then cut if desired, jam,
Fill with filling materials such as cream to obtain bread confectionery.

(Operation) According to the present invention, by utilizing unsold bread and confectionery,
Fermentation and expansion result in a soft and tasty pastry. Moreover, the resulting bread candy has a long shelf life.

Example 1 An example of the present invention will be described below.

First, a yeast-containing fermentation dough is obtained with the following composition.

Wheat flour (Nippon Flour Milling Co., Ltd., trade name: Eagle) 100 parts by weight Yeast 3 parts by weight Salt 2 parts by weight Sugar 5 parts by weight Shortening 5 parts by weight Skim milk powder 2 parts by weight Water 65 parts by weight That is, this mixture is mixed with a vertical mixer. , Slow 2
After kneading for 3 minutes at high speed for 3 minutes, shortening was added, and further 2 minutes at low speed and 5 minutes at high speed. After that, it was fermented for 90 minutes in a fermentation chamber at a temperature of 28 ° C. and a humidity of 75%, degassed (punch), and further fermented for 30 minutes to obtain a yeast-containing fermenting dough.

Next, a leavening agent-containing dough is obtained with the following formulation.

Flour (Nippon Flour Milling Co., Ltd., trade name: Diamond) 100 parts by weight Brown sugar 60 parts by weight Sanwa sugar 40 parts by weight Expander 11.4 parts by weight Surfactant 10 parts by weight Caramel powder 0.4 parts by weight Cinnamon 1.4 parts by weight Water 196 parts by weight That is, the above mixture was mixed for 3 minutes using a beater in a vertical mixer to obtain a leavening agent-containing dough.

On the other hand, the square bread crust (bread mime) obtained from the unsold portion was roughly crushed to a grain size of 7 to 20 mesh to obtain bread crumbs having a water content of 35%.

200 parts by weight of dough containing expander and breadcrumbs manufactured as described above 5
After kneading 0 parts by weight with a vertical mixer for 6 minutes using a beater, 100 parts by weight of yeast-containing fermentation dough was added and kneading for 6 minutes to obtain a dough having a water content of 47%.

This dough was poured into a top plate and proofed for 30 minutes in a fermentation chamber at a temperature of 38 ° C and a humidity of 85%. After that, baking was performed in an oven at 200 ° C. for 25 minutes to obtain bread confectionery.

The resulting confectionery has a castella-like appearance and texture,
The softness was not lost even after standing for 4 days at room temperature, and the storage stability was excellent.

Second Embodiment Next, another embodiment of the present invention will be described.

First, a medium type dough and a kneaded dough are obtained with the following composition.

〈Mixed seed〉 Wheat flour 70 parts by weight Yeast 2 parts by weight Yeast food 0.1 parts by weight Water 40 parts by weight <Main kneading compound> Wheat flour 30 parts by weight Salt 2 parts by weight Sugar 5 parts by weight Shortening 4 parts by weight Skim milk powder 1 part by weight Water 22 Parts by weight The above-mentioned intermediate compound was kneaded in a vertical mixer and the temperature was adjusted to 27
Fermentation was carried out for 4.5 hours in a fermentation chamber at ℃ and humidity of 75%. The ingredients of the main kneading were added to the obtained intermediate seed dough, and the mixture was kneaded and allowed to stand for 20 minutes to obtain a yeast-containing fermented dough.

Further, a leavening agent-containing dough is produced with the following composition.

Flour 100 parts by weight Sugar 115 parts by weight Whole egg 150 parts by weight Salt 1.5 parts by weight Expanding agent 2.5 parts by weight Water 80 parts by weight That is, the above-mentioned composition was mixed for 3 minutes by a vertical mixer to obtain a expanding agent-containing dough.

On the other hand, 20-50 cake donuts obtained from unsold items
Roughly crushed to a mesh particle size to obtain a confectionery material with a water content of 19%.

After 200 parts by weight of the expanding agent-containing dough and 40 parts by weight of the confectionery material were kneaded for 5 minutes, 100 parts by weight of the yeast-containing fermentation dough was added and kneaded for 7 minutes to obtain a dough having a water content of 42%.

This dough was poured into a food mold, and a proofer was taken for 25 minutes in a fermentation room at a temperature of 35 ° C and a humidity of 80%. After that, baking was performed in an oven at 190 ° C. for 30 minutes to obtain bread confectionery. This confectionery also had a castella-like appearance and texture similar to the confectionery obtained in Example 1, and was excellent in storability.

(Example 3) In this example, a cupcake crushed into 7 to 20 mesh was used as a confectionery material, and other yeast-containing fermentation dough, leavening agent-containing fermentation dough, and their mixed amount were the same as those in Example 2 above. Bread confectionery was produced in the same manner as in. The resulting bread confectionery had an excellent flavor and good storability as in Examples 1 and 2.

(Effect of the invention) As described above, according to the present invention, one or both of bread and confectionery materials, and yeast-containing fermentation dough and expansion agent-containing dough are kneaded, and the water content is 40 to 50%. This kneaded dough adjusted to the range of is baked after removing the proof, so you can use the rest of the bread and confectionery to create a soft texture with excellent flavor and shelf life. Is obtained. Therefore, there is an effect that the remaining bread and confectionery can be effectively used.

Claims (4)

[Claims] 1. A kneaded dough prepared by kneading one or both of bread and confectionery materials, a yeast-containing fermentation dough and a leavening agent-containing dough, and a water content adjusted to a range of 40 to 50%. A method for manufacturing a pastry, characterized by baking after taking 2. The bread material is made of raw bread crumbs, and the confectionery material is
The method for producing bread confectionery according to claim 1, which comprises confectionery waste. 3. The method for producing bread confectionery according to claim 1 or 2, wherein the bread material is a bread crust. 4. The method for producing bread confectionery according to any one of claims 1 to 3, wherein the confectionery material is a cake or a donut.