JPH05276903A - Nut filling for producing confectionery - bread - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a nut-filling containing oil and fat which, even though it contains a large amount of oil, is well compatible with bread such as wheat flour and cake dough, and is hard to be burnt as a center material. [Structure] The nut filling of the present invention is a composition containing 10-mesh pass nut fine granules, 10 to 40% by weight of powdered fats and oils, and a small amount of a leavening agent. The composition is sugar, flour,
It is preferred to include salt and spices and roasted almonds and hazelnut granules are preferred as nuts. As the center material, it is preferable to knead together with egg and Western liquor.

Description

Detailed Description of the Invention

[0001]

[Object of the Invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nut filling suitable as a filling material in the field of confectionery and bakery, and more particularly to a nut filling that does not cause any noticeable burnout or loss of shape even when baked.

[0002]

[Prior Art]

(1) Background of the Invention Crushed nut fine granules are used for sweet bread, cakes, caramel,
It is widely practiced to mix it in dough such as candy and nougat. It is also well known to use the fine granules of nuts as a center material (filler) for confectionery breads, cakes, chocolate confectionery, candy and the like. The fine granules of nuts added to these confectionery and bread give the product an appropriate chewing sensation and a flavor depending on the type of nuts used, and are therefore preferable for the purpose of changing the texture.

(2) Problems with the Prior Art However, when nuts are added as they are to bread and cake dough, it is apt to give a product having a rough texture and a bad mouth feel. Therefore, if shortening or margarine is added together with flour for the purpose of improving the mouthfeel of the product, it is difficult to obtain a uniform dough, and it becomes a lump or a dumpling, which is very difficult to homogenize by hand. Accompanied by. Therefore, in reality, even if the fats and oils are added, the amount thereof is limited, so that there is a problem that a bread or cake having a crunchy texture and a bad mouthfeel can be obtained.

Even when fine-grained nuts are kneaded with eggs or the like to form a center material for confectionary bread or the like, baking thinning occurs and cavities are formed, and therefore, the predetermined filling pattern cannot be obtained on the cut end face.

[0005]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the present invention has a nut nut filling for a confectionery bread which, even though it contains a large amount of oil, is well compatible with wheat flour, etc. The purpose is to provide.

[0006]

[Means for Solving the Problems]

(1) Concept The present inventor, as a result of various studies to solve the problem of the occurrence of dough unevenness when adding fats and oils to the dough with fine-grain nuts, as a cause, for the hydrophilic flour dough It was found that the added margarine or shortening did not subdivide to such an extent that it could be uniformly contacted with the flour particles under ordinary dough kneading conditions, and that it remained as a fine grain state. Therefore, when powdered fine oil and fat was used instead of margarine or shortening, it was found that not only was it possible to mix it uniformly with the dough, but surprisingly, a filling with less burning thinness was obtained. .

(2) Overview Based on the above knowledge, the gist of the present invention is a nut filling for confectionery bread, which is a composition containing nut fine particles, powdered oil and fat, and a leavening agent. Hereinafter, various elements constituting the invention will be described by dividing them into items.

(3) Definition In the present invention, "nut filling" means a material for kneading into dough such as bread, cakes and confectionery, or a confectionery or bread-making material using nuts as a center material thereof. Say. However, in the present invention, a dry product, that is, a premix for filling is included.

(4) Nuts In the present invention, the "nuts" may be of any known edible nut, and generally, peanuts, almonds, hazelnuts, pistachios, cashew nuts, macadamia nuts, brazil nuts, walnuts, It means all nuts with high oil content such as pican. However, filling materials such as Japanese sweets include high-oil grains such as soybeans and high-starch grains such as chestnut and quail. However, almonds and hazelnuts are generally preferred.

The above nuts are preferably seasoned by roasting rather than raw, depending on the type, and examples thereof include almonds and peanuts. Contrary to this,
Hazelnuts are better raw. These nuts are
It needs to be crushed into fine particles of about 8 mesh (opening 2.362 ^m / _m , same as ASTM No. 8) pass, but it is better to leave a granular structure where oil does not exude. A roller with a streak is suitable for coarse crushing, and a fine crushing means such as a three-stage roll for conching is not necessary. It is appropriate that the fine particles of nuts account for 10% or more and 50% or less of the total composition.

(5) Powdered fats and oils In the present invention, "powdered fats and oils" means, for example, a palm oil high-melting point fraction, a hardened soybean oil, a hardened rapeseed oil,
Adsorption of powdery fats and oils of relatively low melting point, which are obtained by atomizing high-melting or medium-melting fats such as coconut oil or palm kernel oil by low temperature spray atomization means, to fine granular carriers such as glucose, fructose, saccharose and dextrin. It means a powdery material having a high oil content.

The amount ratio of the powdered fat and oil in the composition is preferably in the range of 10 to 40% by weight in the total composition as a dry matter, that is, a repremix. If the amount of the powdered fat and oil is less than the lower limit value, a preferable roundness cannot be obtained, while if it is more than the upper limit value, oil greasing increases, and the shape retention and burn thin resistance of the center decrease.

(6) Swelling agent Swelling agent is ammonium chloride, potassium hydrogen d- (or d + 1) tartrate, fumaric acid, sodium fumarate, ammonium carbonate, potassium carbonate, ammonium hydrogen carbonate,
Ammonium carbonate, potassium carbonate, sodium hydrogen carbonate, alum, ammonium alum, burned ammonium alum, burned alum and the like are used alone or in combination of two or more. The swelling agent in the composition of the present invention is effective in reducing burnishness by imparting expandability to the filling of the present invention which is used as the center material. The amount of the expanding agent added may be as small as 0.1 to 0.5% of the total amount.

(7) Other Additives In the composition of the present invention, in addition to the above-mentioned essential components, sugars (particularly sugar), flour, cake crumb, salt, spices and the like may be added, if necessary. Ingredients other than the common salt and spices of these ingredients, especially wheat flour and cake crumb, improve the body when mixed with the aqueous ingredient and further improve the resistance to burning and thinning. Furthermore, sugars are essential sweeteners for cakes and confectioneries, and at the same time serve as a nutrient source for yeast during yeast fermentation. As spices, sweets and those that enhance the flavor of bread are used. The main ones are cinnamon, cassia, vanilla, anise, caraway, cardamom, cloves, coriander, fennel, mace and peppermint.

(8) Production of Premix The composition of the present invention is conveniently supplied to the consumer as a premix product containing no aqueous component. This is not only excellent in storability per se, but also has no merit of being compounded and has an advantage of not producing a residual product since only a required amount of the aqueous raw material is mixed at the time of use. This pre-missed product has essential ingredients such as nut granules, powdered oil and fat, and a leavening agent
It is produced by adding additional materials such as sugar, flour, cake crumb, salt, and spices if necessary, and uniformly mixing using a mixing means such as a blender or a beater.
The obtained composition can be used for 3 months or more at room temperature, preferably by vacuum packaging or by sealing with an inert gas, but can be stored for a longer period of time by refrigerating.

(9) Method of Use There is no particular limitation on the method of using the composition of the present invention, but when it is used as a filling in confectionery bread or cake dough, the premixed product of the composition of the present invention is used as an aqueous component. Used as a mixture with. In addition to water, eggs as a gelling agent and Western liquor such as rum and liqueur as a flavoring agent can be appropriately used as the aqueous component. By mixing, a stable ^o / _W type emulsion is formed in which the oil phase is surrounded by a water phase composed of sugar, western liquor, water, flour, etc. through a thin film of protein, and this emulsion evaporates water during baking. Only then, the body-forming materials such as sugar and flour remain as they are, and the shape unique to the center is maintained in combination with the expanding action of the expanding agent.

[0017]

The nut filling according to the present invention itself contains a large amount of oil and fat in a dispersed state.
It is well compatible with bread and cake ingredients such as water and sugar, and does not cause mixing defects such as when added as an oil and fat ingredient such as margarine and shortening, and the oil and fat melted by firing is uniformly dispersed in the fired structure and Make the flavor round.

Further, when this is used as a center material, a powdery fat and oil serves as a core to form a stable ^o / _W emulsion, and the coexisting swelling agent compensates for the loss due to the evaporated water, so that burning and thinning can be prevented. Suppressed.

[0019]

The embodiments of the present invention will be described below with reference to the examples, but the examples are merely for the purpose of explanation, and do not imply any limitation or limitation of the inventive idea.

Example 1 (Production Example 1 of composition) Powdery fat and oil (Fine Fat PM80 >> 20 manufactured by the applicant company)
0 parts by weight (same below), 250 parts powdered sugar, 1 part salt, 10 hazelnut and almond roasted granules (10 mesh pass) each 10
The premix composition 955 of the present invention was prepared by uniformly mixing 0 part, 200 parts of cake crumb, 100 parts of soft flour, 2 parts of commercially available baking powder as a leavening agent and 2 parts of cinnamon with a blender.
I got a part. The content of each of the powdered oil and fat and the nut granules in the composition is about 21% by weight.

Example 2 (Production Example 2 of composition) Powdered oil and fat (Fine Fat PM80 >> 35 manufactured by the applicant company)
0g, sugar 250g, salt 1g, roasted almond fines (10 mesh pass) 100g, roasted hazelnut fines (10 mesh pass) 10
About 1200 g of the composition of the present invention was obtained by mixing 0 g, 200 g of cake crumb, 200 g of soft flour, and 2 g of leavening agent in the same manner as in the previous example. The contents of powdered fat and oil and nut fines in the composition are about 29% and 16.5%, respectively.

Example 3 (Nut roll cake (Nuss
Production of wickelkuchen)) 50 parts of strong flour, 6 parts of raw yeast and 28 parts of water were used to produce a medium seed under the following conditions. Mixing time Low speed 2 minutes, Medium low speed 2 minutes Kneading temperature 26 ℃ Medium seed fermentation time 1 hour Fermentation temperature / humidity 30 ℃ / 70%

30 parts of strong flour, 20 soft flour
Parts, sugar 20 parts, salt 1.6 parts, whole egg 10 parts, cheese flavor cream (Applicant company <Mascapone (registered trademark)> 10 parts and margarine (applicant company << Blizzard 200 (registered trademark) >>) 40 parts After kneading for 2 minutes at low speed, medium seeds were added to this, and main kneading was performed under the following conditions: Mixing time 3 minutes low speed, 4 minutes medium low speed Kneading temperature 27 ° C

Separately, 100 parts of the composition of Example 2 were added to 25 whole eggs.
Part, water 10 parts and almond liqueur 2 parts, and after mixing with a beater, wrap it in the main kneading dough of the previous column so that the cross section has a W shape, and clump it to 400 g per piece,
Fermentation and baking were performed under the following conditions. Floor time 30 minutes Fermentation room temperature / humidity 28 ° C / 70% Bench time 10 minutes Proofing time 30 minutes Proofer temperature / humidity 35 ° C / 80% Firing temperature (upper / lower) 200 ° C / 200 ° C Firing time 40 minutes

The confectionery bread 1 thus obtained has a cross-section as shown in the attached FIG. 1, the contour of the W-shaped center 2 is hardly disturbed, and scattering of the center material into the dough 3 is hardly seen. It was

Comparative Example The same procedure as in Example 3 was repeated except that the amount of powdered fats and oils in the nut filling of Example 2 was replaced with margarine. The obtained confectionery bread 1'has a cross section as shown in the attached FIG. 2 and not only the contour of the center 2'has been significantly disturbed due to burning thinness, but also a considerable amount of the center material is scattered in the dough 3. ..

[0027]

As described above, the present invention is well suited for bread such as wheat flour and cake dough, even though it contains a large amount of oil, and as a center material, a nut for confectionery or bread making, which is unlikely to be thinned by baking. Can provide stuffing.

[Brief description of drawings]

FIG. 1 is a cross-sectional view (sketch diagram) of a confectionery bread according to a second embodiment.

FIG. 2 is a cross-sectional view of a confectionery bread according to a comparative example (same as above).

[Explanation of symbols]

 1: Confectionery bread with the filling of the present invention 1 ': Control sweet bread without the filling of the present invention 2: 1 center 2': 1 'center 2: 1, 1' dough

Claims (2)

[Claims] 1. A nut filling for confectionery / baking, which is a composition containing nut fine particles, powdered oil and fat, and a leavening agent. 2. The filling of claim 1 wherein the composition comprises sugar, flour, salt and spices.