PRODUCTION METHOD OF BAKING BREAD FOR SANDWICH AND SANDWICH

• Main Authors: MURAYAMA NORIKO, NOGUCHI OSAMU
• Format: Patent
• Language: English; Japanese
• Published: 25.02.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a sandwich which is a baking bread with ingredients such as filling interposed, which maintains a superior crisp texture in the mouth and a flesh taste of the bread even next day of the production of the sandwich.SOLUTION: The production method of a baking bread for a sandwich has a step for mixing raw ingredient of the bread and the following powder fat composition in the production process of the baking bread for the sandwich. The amount of the powder fat composition is 0.5-2 pts.mass relative to 100 pts.mass of grain flour. The powder fat composition contains a fat component including XXX type triglyceride of one or more type having a fatty acid residue X with a carbon number x at a first to third grade of the glycerin. The carbon number x is an integral number selected from 12-22, the fat component contains a β type fat, a particle of the powder fat composition is a tabular shape and an average particle diameter of the powder fat composition is equal to or less than 50 μm.SELECTED DRAWING: Figure 9 【課題】 焼成パンにフィリング等の具材を挟んだサンドイッチで、サンドイッチの製造から１日後であってもパンの歯切れが良く、フレッシュ感があるサンドイッチの提供。【解決手段】 サンドイッチ用焼成パンの製造工程において、パンの原材料と次の粉末油脂組成物とを混合する工程を有し、該粉末油脂組成物の量が、穀粉１００質量部に対して、０．５〜２質量部であることを特徴とするサンドイッチ用焼成パンの製造方法。粉末油脂組成物：グリセリンの１位〜３位に炭素数ｘの脂肪酸残基Ｘを有する１種以上のＸＸＸ型トリグリセリドを含む油脂成分を含有する粉末油脂組成物であって、該炭素数ｘは１２〜２２から選択される整数であり、該油脂成分がβ型油脂を含み、該粉末油脂組成物の粒子が板状形状であり、該粉末油脂組成物の平均粒径が５０μｍ以下であることを特徴とする、粉末油脂組成物。【選択図】図９