JP2008092884A - Cake containing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cake having unique palatability and good taste and flavor without generating dry feeling even by adding a bread crust, etc., discarded in large quantities in the industrial production of sandwiches, etc. <P>SOLUTION: The cake is produced by baking a cake dough containing a bread crust, and flour paste and/or starch. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to cakes obtained by baking.

  In industrial production such as sandwiches, a large amount of bread ears are thrown away, which is very wasteful and is expected to be reused. However, if it is added to confectionery as it is, the texture becomes crisp and not delicious. Therefore, even if bread ears are added, the texture is not impaired and it is desired to produce a confectionery having a good flavor.

As such an attempt, there is a processed food using bread as a raw material and a method for producing the same (Patent Document 1). Moreover, although there exists a bread crumb containing seasoning composition, it was a manufacturing method of a bread crumb containing seasoning to the last (patent document 2). However, there is no description about a soft and soft cake, and there is no description about using flour paste or starch together.
JP 2003-189787 A JP-A-10-234330

  To provide a confectionery with a new texture and a good taste without adding a crispy texture even when bread ears etc. discarded in large quantities in industrial production such as sandwiches are added to the confectionery.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have found that when the ears of bread are added to confectionery, it has a crispy texture but no crispness, and a confectionery with good flavor can be produced. The present invention has been completed.

  That is, the first of the present invention relates to a confectionery dough containing a bread rim, flour pastes and / or starch. In a preferred embodiment, the content of the edge of the bread is 1 to 20% by weight, the content of flour paste is 1 to 20% by weight in the entire confectionery dough, and the starch content is in the entire confectionery dough. The present invention relates to the confectionery dough described above which is 1 to 20% by weight. More preferably, it relates to the confectionery dough described above, wherein the starch is wheat starch and / or tapioca starch. The second of the present invention relates to a confectionery obtained by baking the confectionery dough described above.

  According to the present invention, a confectionery having a new texture and a good flavor is provided even if bread ears etc. discarded in large quantities in industrial production such as sandwiches are added to the confectionery. it can.

  Hereinafter, the present invention will be described in more detail. The confectionery of the present invention is a baked confectionery, and is mainly made of cereal flour and / or wheat starch and / or tapioca starch and / or flour paste, eggs and sugar, such as cheesecake and sponge. Examples include cakes such as cakes, and baked confectionery such as cookies and biscuits. In the present invention, it is preferable to contain all of the bread crumb, flour paste, and starch in order to give the cake a good fit and to reduce the oiliness of the cake. In addition to the main ingredients, the confectionery may contain fats and oils, emulsifiers, flavoring agents, flavors, swelling agents, and the like as necessary. The effect of the present invention is suitably obtained with cakes. And it is characterized by containing the bread | crumbs or the edge (bread ear) of bread, and starches can be added as needed. In consideration of the amount of moisture transferred in the confectionery dough, the effect of the present invention is preferably such that the edge portion of the bread that has a smaller amount of migration than the bread crumb that has a larger amount of migration is contained.

  The edge of the bread according to the present invention is a so-called “bread ear”, and is a hard brown brown burned portion of about 4 mm + position on the outer periphery of the bread after baking. As for content of the edge part of bread, 1 to 20 weight% is preferable in the whole confectionery dough.

  The starch of the present invention is not particularly limited as long as it is edible, and includes wheat starch, tapioca starch, rice starch, potato starch and the like, and at least one selected from these groups is used. Among them, wheat starch and tapioca starch are preferable in order to improve the texture. The starch content is preferably 1 to 20% by weight in the entire confectionery dough, but more preferably 10 to 15% by weight in the entire confectionery dough when using wheat starch, and the entire confectionery dough when using tapioca starch. Among these, 2 to 10% by weight is more preferable. In the present invention, the starch does not contain processed starch, but processed starch such as pregelatinized starch may be added as necessary for the purpose of improving the viscosity of the dough.

  The wheat starch of the present invention is a starch contained in wheat, and a commercially available product may be used. For example, strong flour and thin flour are mixed at a certain ratio, further hydrated and kneaded, and further added with water. The starch is eluted, dehydrated and separated into starch milk and insoluble wheat protein, then the starch milk is separated into starch and bran (meal), and the resulting starch is concentrated and dried.

  The tapioca starch of the present invention is a starch contained in manjoka rice cake (cassava rice cake), and a commercially available product may be used.

  The flour of the present invention is not particularly limited as long as it is edible, and examples thereof include wheat flour, rice flour, buckwheat flour and the like, and at least one selected from these groups can be used. Among them, wheat flour is preferable from the viewpoint of texture and flavor. Examples of wheat flour include weak flour and strong flour. When using wheat starch as the starch, the content of flour is preferably 0 to 15% by weight in the entire confectionery dough. When using tapioca starch, 2-10 weight% is preferable in the whole confectionery dough.

  The flour pastes of the present invention are defined by Ministerial Ordinance on Food Sanitation Law Enforcement Regulations, Milk and Dairy Product Component Standards, etc., and include flour, starch, nuts or processed products thereof, cocoa, chocolate, pulp or fruit juice Is the main ingredient, to which sugar, fats and oils, milk powder, eggs, wheat flour, etc. are added, pasteurized by heating and pasted, filled or applied to bread or confectionery and used for food. The content of the flower paste is preferably 1 to 20% by weight in the whole confectionery dough.

  The egg of the present invention is not particularly limited as long as it is whole egg liquid or raw egg white, but liquid whole egg, frozen whole egg, raw egg yolk, raw egg white, frozen egg yolk, frozen egg white, etc. are mentioned, and these are dried products. But it ’s okay.

  Although the manufacturing method of the confectionery of this invention is not specifically limited, It illustrates below. First, mix flavoring ingredients, flower pastes, flavors, egg parts, and sugar. Then add the remaining eggs, emulsified oil, margarine and baking soda and mix. Add cereal flour, baking powder and starch, and whip until the desired specific gravity is obtained. Next, add bread ears chopped to a suitable size and mix. Then, it can be divided into appropriate amounts, molded and baked under appropriate conditions to obtain confectionery.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Example 1) Preparation of cheesecake According to the composition of Table 1, a cheesecake was prepared as follows. First, cheese-flavored flour paste (unused sorbic acid), sugar, flavor, and some whole eggs were mixed with a vertical mixer (product name: manufactured by Kanto Mixer Co., Ltd.). Next, the remaining whole egg, foamable emulsified oil / fat, fluid margarine and baking soda were added to the above mixture and mixed with a vertical mixer. Further, the flour, baking powder and pregelatinized starch were added and whipped until the specific gravity of the dough became 0.6 to 0.7. Finally, bread ears cut to an appropriate size were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 180 ° C. for about 30 minutes to obtain a cheesecake.

(Example 2) Preparation of cheesecake According to the composition of Table 1, a cheesecake was prepared as follows. First, cheese-flavored flour paste (unused sorbic acid), sugar, flavor, and some eggs were mixed with a vertical mixer (manufactured by Kanto Blender). Next, the remaining eggs, foaming emulsified oil, foaming shortening, and baking soda were added to the above mixture and mixed with a vertical mixer. Further, flour, baking powder and pregelatinized starch were added and whipped until the specific gravity was 0.6 to 0.7. Finally, bread ears cut to an appropriate size were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 180 ° C. for about 30 minutes to obtain a cheesecake.

(Example 3) Production of fruit cake According to the composition of Table 1, a fruit cake was produced as follows. First, milk flavored flour paste (unused sorbic acid), sugar, and some eggs were mixed with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). Next, the remaining eggs, foaming shortening and baking soda were added to the above mixture and mixed with a vertical mixer. Further, flour, baking powder and pregelatinized starch were added and whipped until the specific gravity was 0.6 to 0.7. Finally, bread ears cut into appropriate sizes and fruit mix were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 160 ° C. for about 30 to 40 minutes to obtain a fruit cake.

(Example 4) Preparation of fruit cake According to the composition of Table 1, a fruit cake was prepared as follows. First, milk flavored flour paste (unused sorbic acid), sugar, and some eggs were mixed with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). Next, the remaining eggs, foaming shortening, foaming emulsified oil and fat, and sodium bicarbonate were added to the above mixture and mixed with a vertical mixer. Further, flour, baking powder and pregelatinized starch were added and whipped until the specific gravity became 0.6 to 0.7. Finally, bread ears cut into appropriate sizes and fruit mix were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 160 ° C. for about 30 to 40 minutes to obtain a fruit cake.

(Example 5) Production of fruit cake According to the composition of Table 1, a fruit cake was produced as follows. First, milk flavored flour paste (unused sorbic acid), sugar, and some eggs were mixed with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). Next, the remaining eggs, foaming shortening, foaming emulsified oil and fat, fluid margarine, and baking soda were added to the above mixture and mixed with a vertical mixer. Further, flour, baking powder and pregelatinized starch were added and whipped until the specific gravity was 0.6 to 0.7. Finally, bread ears cut into appropriate sizes and fruit mix were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 160 ° C. for about 30 to 40 minutes to obtain a fruit cake.

(Example 6) Preparation of chocolate nut cake According to the composition of Table 1, a chocolate nut cake was prepared as follows. First, chocolate-flavored flour paste (unused sorbic acid), sugar, flavor, semi-chocolate, and some eggs were mixed with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). Next, the remaining eggs, foamable emulsified fats and oils, fluid margarine, and baking soda were added to the above mixture and mixed with a vertical mixer. Further, flour, baking powder and pregelatinized starch were added and whipped until the specific gravity became 0.65 to 0.75. Finally, bread almonds and roasted almonds cut into appropriate sizes were added and mixed. Thereafter, the dough was put into a cake mold for about 6 minutes and baked in an oven at 160 ° C. for about 30 to 40 minutes to obtain a chocolate nut cake.

Claims (4)

  A confectionery dough containing an edge of bread, flour paste and / or starch.   In the entire confectionery dough, the content of the edge of the bread is 1-20% by weight, the content of the flour paste is 1-20% by weight in the entire confectionery dough, and the starch content is 1-20% by weight in the entire confectionery dough The confectionery dough according to claim 1.   The confectionery dough according to claim 1 or 2, wherein the starch is wheat starch and / or tapioca starch.   The confectionery formed by baking the confectionery dough in any one of Claims 1-3.