JPH0759506A - Concaved-shape bread and its production - Google Patents

Abstract

PURPOSE:To obtain a concaved-shape bread capable of improving the taste of the whole bread by designing the concaved-shape bread so that a subsidiary material may fill also the surrounding of the concaved part formed on the upper surface to season the bread. CONSTITUTION:After the primary fermentation, the inside of a bread dough 1 is filled with a paste-state subsidiary material 3 and a truncated-cone type convex-shaped shallow pan is subsequently brought into contact with one of the upper and lower surfaces of the bread dough 1 to form a concave-shaped bread dough. After the second fermentation, the bread dough is then baked to form a concave-shaped bread in which the surrounding of the inside depression part is filled with the subsidiary material 3. Since the surrounding of the depression part 2 is filled with the subsidiary material 3, the surrounding part of the bread dough 1 can be taken together with the subsidiary material 3. Therefore, the taste is satisfactorily improved.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concave bread having a dent formed on the surface of a bread dough and a method for producing the same.

[0002]

2. Description of the Related Art Generally, breads such as bread and confectionary bread have various methods depending on their materials, fermentation, molding, ripening degree, etc. In each method, the ingredients are first pretreated and blended. It is known that, after kneading bread dough and performing primary fermentation in a solid state, it undergoes finishing steps such as splitting, rolling, intermediate roasting, molding, molding and final roasting, and is then baked (baked) in an oven. ing.

In the concave bread as illustrated in FIG. 7, the bread dough 10 is placed on a convex top plate having a raised portion in the shape of a truncated cone or a convex bread is formed on the upper surface of the bread dough at the time of the mold filling. A depression 11 is formed in the central portion of the top plate by pressing it.

The recess 11 of the concave bread thus formed
Usually, sub-materials such as cream, jam, ham, vegetables, fruits, noodles, cheese, and seasonings are placed to enhance the palatability and added value of the product.

[0005]

However, the above-mentioned conventional concave bread functions as a container for placing the above-mentioned auxiliary material, and since there is no auxiliary material near the outer periphery of the bread dough, There is a problem that the taste of the part is not sufficient.

In view of the above, the present invention solves the above-mentioned problems and allows the concave bread to be seasoned with the auxiliary material around the recess formed on the upper surface thereof, thereby sufficiently improving the taste of the entire concave bread. The challenge is to make it possible.

[0007]

In order to solve the above problems, in the present invention, in a concave bread having a recess formed on the surface of a bread dough, a paste-like auxiliary material is filled around the recess inside the concave bread. The adopted configuration was adopted.

[0008] The above concave bread is prepared by filling the inside of the bread dough after the first fermentation with a pasty auxiliary material, and
It can be manufactured by pressing a convex top plate on one surface of the lower surface to form a concave bread dough, and then baking the bread dough through secondary fermentation.

Alternatively, a pasty auxiliary material is sandwiched between two bread doughs after the primary fermentation, and a convex baking sheet is pressed against one of the upper and lower surfaces of the pair of bread doughs to form a concave bread dough. It is also possible to use a method for producing a concave bread, which comprises baking the bread dough through secondary fermentation.

[0010]

In the concave bread according to the present invention, the paste-like auxiliary material filled or sandwiched in the bread dough is spread in a flat shape by the pressure when forming the depression on the surface of the bread dough and enters the periphery of the depression. is doing. For this reason, the bread dough around the depression and the auxiliary material come close to each other, and the taste of the portion is improved.

Further, according to the manufacturing method,
When the convex top plate is pressed against one surface of the lower surface, the paste-like auxiliary material is filled inside the bread dough, that is, wrapped, or the paste-like auxiliary material sandwiched between the two bread doughs. Pressure is applied to the inside of the bread dough, and the auxiliary material spreads to the outside of the depression inside the bread dough.

[0012]

Embodiments of the present invention will be described below with reference to the drawings.

As shown in FIG. 1, the embodiment is a concave bread in which a recess 2 is formed in the central surface of a round bread dough 1 by a truncated cone-shaped convex shape (not shown). Is filled with a pasty auxiliary material 3 made of jam by a conventional method, and the auxiliary material 3 is arranged so as to extend to the periphery 1a of the depression 2 of the bread dough 1 and the inner bottom portion. Further, on the upper surface of the depression 2 on the surface of the bread dough 1, a suitable amount of separately prepared custard cream is placed as a so-called filling 4.

The auxiliary material 3 to be filled in the bread dough 1 is not particularly limited as long as it is in a paste form, and may be cream, jam, bean paste, cheese or the like. On the other hand, as the filling to be placed in the recess 2 on the surface of the dough, ham, vegetables, other than the above-mentioned pasty auxiliary materials,
It is also possible to adopt solid things such as fruits and noodles,
Of course, the filling 4 may be a concave pan in which the filling 4 is intentionally omitted.

In such a concave bread, when the outer peripheral portion of the bread holding the pasty auxiliary material 3 is eaten, the internal auxiliary material 3 enters the mouth, so that the taste is increased and the central portion of the bread is eaten. In this case, the jam of the auxiliary material 3 and the cream of the filling 4 simultaneously enter the mouth to further enhance the taste.

An example of a method for manufacturing a concave pan will be described below.

Example 1 As shown in FIG. 2, in the first example of the method for producing concave bread, the bread dough after the first fermentation was rolled by a rolling machine and separately prepared from strawberries and other fruits. The pasty auxiliary material 3 was pressed into the bread dough 1 using an injection machine. In this case, the injection amount of the auxiliary material 3 was 30 to 60 parts by weight with respect to 100 parts of the bread dough.

Next, as shown in FIG. 3, the bread dough 5 is prepared.
Is placed on a flat plate-shaped top plate 6, and a stainless steel top plate 7 (FIG. 3 (a)) having a truncated cone-shaped protrusion 7a is placed facing the top plate 6 with the protrusion 7a facing downward. Then, the depression 2 was pressed and formed on the upper surface of the bread dough 5.

Then, in this state, the second fermentation was carried out at 38 ° C. 6
After 0 minutes, baking was performed at 200 ° C. for 10 minutes to obtain a concave pan.

[Embodiment 2] As shown in FIG. 4, a stainless steel top plate 7 having a truncated cone-shaped convex portion 7a is used, and the dough 5 is placed with the convex portion 7a facing upward. A concave bread was manufactured in exactly the same manner as in Example 1 except that flat plate-shaped top plates 6 were arranged to face each other and the depression 2 was formed by pressing on the lower surface of the bread dough 5.

[Embodiment 3] As shown in FIG. 5, a dough 5 is placed on a top plate 8 having a cup-shaped recess 8a, and a stainless top plate 7 having a truncated cone-shaped protrusion 7a thereon.
A concave bread was manufactured in exactly the same manner as in Example 1 except that the convex portion 7a was placed with the convex portion 7a facing downward to form the whole bread dough 5 in a bowl shape.

[Example 4] As shown in Fig. 6 (a), the dough after the first fermentation was rolled by a rolling machine, and further two disc-shaped doughs 9 were formed between strawberries and other fruits. The prepared jam auxiliary material 3 was sandwiched.
In this case, the amount of the auxiliary material 3 was 30 to 60 parts by weight with respect to 100 parts of the bread dough.

Next, as shown in FIG. 6 (b), the dough 9
Is placed on a flat plate-shaped top plate 6, and a stainless steel top plate 7 having a truncated cone-shaped convex portion 7a is arranged so as to face the top plate 6 with the convex portion 7a facing downward, and is placed on the upper surface of the bread dough 9. The depression 2 was formed by pressing. Then, in this state, the second fermentation is performed at 38 ° C
It was performed for 60 minutes and further baked at 200 ° C. for 10 minutes to obtain a concave pan.

The concave breads obtained by the production methods of Examples 1 to 4 were further prepared by placing custard cream and other fillings 4 in the recesses 2 thereof to obtain a product as shown in FIG. This concave bread has a very preferable taste because the inner jam can be eaten at the same time when the outer peripheral portion of the bread dough 1 is eaten, and the taste of the central portion of the bread dough 1 is two types of jam and custard cream. It was even more preferable.

[0025]

As described above, according to the present invention, since the auxiliary material is filled around the recess inside the concave pan, that portion is eaten together with the auxiliary material, and the taste is sufficiently improved. There are advantages. Further, it is possible to fill the inside of the concave bread with the auxiliary material in the form of paste and put other auxiliary materials in the depressions, which is also advantageous in that the concave bread product can be diversified to further increase its added value.

[Brief description of drawings]

FIG. 1 is a vertical sectional view showing a concave pan according to an embodiment.

FIG. 2 is a perspective view showing a part of the bread dough cut away.

FIG. 3A is a plan view showing a convex top plate. FIG. 3B is a vertical cross-sectional view showing the pressure contact state of the top plate in the manufacturing method of the first embodiment.

FIG. 4 is a vertical cross-sectional view showing a pressure contact state of a top plate in a manufacturing method according to a second embodiment.

FIG. 5 is a vertical cross-sectional view showing a pressed state of the top plate in the manufacturing method of the third embodiment.

6A is a vertical cross-sectional view showing a bread dough and an auxiliary material in the manufacturing method of the fourth embodiment. FIG. 6B is a vertical cross-sectional view showing a pressed state of the top plate in the manufacturing method of the fourth embodiment.

FIG. 7 is a vertical sectional view showing a conventional concave pan.

[Explanation of symbols]

 1, 5, 9, 10 Bread dough 2, 11 Cavity 3 Sub-material 4 Filling 6, 7, 8 Top plate 7a Convex portion 8a Recessed portion

Claims (3)

[Claims] 1. A concave bread having a recess formed on the surface of a bread dough, wherein a paste-like auxiliary material is filled around the recess inside the concave bread. 2. After filling the inside of the bread dough after the primary fermentation with a paste-like auxiliary material, a convex top plate is pressed onto one of the upper and lower surfaces of the bread dough to form a concave bread dough, and then the secondary dough. A method for producing a concave bread, which comprises baking the bread dough through fermentation. 3. A paste-type auxiliary material is sandwiched between two pieces of bread dough after primary fermentation, and a convex top plate is pressed against one of the upper and lower surfaces of the pair of bread dough to form a concave bread dough. A method for producing a concave bread, which comprises forming and then baking the bread dough through secondary fermentation.