A multi-sandwich bread and a method for preparing the same

Abstract

This invention belongs to the field of bread and its preparation technology, and specifically relates to a multi-filled sandwich bread and its preparation method, which is made by wrapping a complex filling in dough; the dough contains high-gluten wheat flour, water, yeast, salt, sugar and Anchor butter, wherein the amount of Anchor butter added is 11%–14% of the dry basis weight of the high-gluten wheat flour, etc. This invention achieves a stable mixing of beef chunks and black truffle sauce in fermented bread by limiting the amount of Anchor butter added to 11%–14% of the high-gluten wheat flour mass, using beef hind leg meat chunks and black truffle sauce in a ratio of 6±1:15±1, and ensuring that the total amount of the filling accounts for 18%–20% of the dough mass. Combined with proofing at 36±2℃ / 80±5%R and gradient baking at 200℃ / 180℃, this results in a finished bread with a light and flaky crust that is neither tough nor hard; a juicy and springy filling with a chewy beef flavor and a rich and harmonious black truffle aroma; a complete overall structure that holds together when sliced, without oil seepage or collapse; and no emulsifiers, shortening, or artificial flavorings are added throughout the process.

Description

Technical Field

[0001] This invention belongs to the field of bread and its preparation technology, and specifically relates to a multi-filled sandwich bread and its preparation method. Background Technology

[0002] In the existing technology, the fillings of sandwich bread are relatively rich, such as traditional sweet and savory flavors such as jam, red bean paste, custard, and pork floss. There are also products such as beef rolls and beef tarts made with ground beef or beef cubes (pre-cooked or seasoned). There are also high-end toasts or European breads with black truffle sauce as a single flavor additive. However, there is currently no technical solution or commercially available product that directly combines beef hind leg cubes that have not been pre-gelatinized or emulsified with high-fat black truffle sauce as the main filling and completely wraps them inside the fermented dough to make industrially baked bread. The fundamental challenge lies in the significant conflict between the physical properties and thermal behavior of the two ingredients: beef hind leg meat has a moderate moisture content but a high protein content, making it prone to dryness, shrinkage, and separation from the dough during baking due to rapid moisture evaporation and muscle fiber contraction; black truffle sauce, on the other hand, is characterized by high fat content (usually ≥30%), low melting point, and rich in heat-sensitive volatile components (such as dimethyl sulfide and truffle ketones), making it highly susceptible to fat migration, localized overheating and charring, and significant aroma loss under conventional bread baking conditions. When the two coexist in the same filling system, it not only exacerbates the tendency for phase separation within the filling but also places higher demands on the dough's gas retention, proofing stability, and heat transfer and moisture migration during baking. Ordinary processes struggle to simultaneously suppress oil seepage, prevent collapse, maintain the juiciness and elasticity of the filling, and preserve the characteristic aroma of black truffles. Therefore, this combination has long been a technological gap in practical applications. Summary of the Invention

[0003] (a) Technical problems to be solved To address the multiple textural and stability issues arising from the mixed application of high-flavor fillings (beef hind leg chunks and black truffle sauce), such as dry filling, interface separation, oil seepage, toughening of the crust, and aroma loss, this invention provides a multi-filled sandwich bread with beef chunks that remain juicy and tender, black truffle sauce with a rich and lasting aroma, a light and flaky crust that does not seep oil, a complete overall shape, that does not fall apart when sliced, and a layered chewing experience, as well as its preparation method.

[0004] (II) Technical Solution This invention is achieved through the following technical solution: This invention proposes a multi-filled sandwich bread, made by wrapping a composite filling with dough; the dough contains high-gluten wheat flour, water, yeast, salt, sugar, and Anchor butter, specifically based on the dry weight of the high-gluten wheat flour as 100%, the composition is as follows: High-gluten wheat flour: 100%; Water: 54%–58%; Anchor butter: 11%–14% (preferably 12.5%, this amount is higher than the conventional upper limit but does not exceed the gluten bearing capacity limit, and is the critical optimization value to achieve a crisp crust and structural stability). Yeast: 1.3%–1.6%; Salt: 1.8%–2.2%; White sugar: 6.0%–7.5%; The amount of Anchor butter added is 11%–14% of the dry basis weight of high-gluten wheat flour; the compound filling is made by mixing beef hind leg meat chunks and black truffle sauce in a mass ratio of 6±1:15±1; the total amount of compound filling added accounts for 18%–20% of the dough mass. Beef provides a firm meaty texture and protein skeleton, while black truffle sauce provides lipid moisturization and volatile aroma carrier, avoiding dryness or greasiness caused by a single component dominating the process. The composite filling is made by mixing beef hind leg meat chunks and black truffle sauce in a mass ratio of 6:15. The beef hind leg meat pieces are subjected to aging treatment (aged at a low temperature of 0–4℃ for about 72 hours) and have a particle size of 3–8 mm (to ensure tenderness and juice retention); the black truffle sauce contains ≥20% black truffle crumbs to ensure flavor concentration and heat stability.

[0005] On the other hand, the present invention also provides a method for preparing a multi-filled sandwich bread as described in any of the above claims, comprising the following steps: (a) Mix high-gluten wheat flour, water, yeast, salt, sugar and Anchor butter in the above-mentioned proportions for multi-filled sandwich bread, and stir in stages until the gluten is fully developed to obtain dough. The temperature of the dough after being removed from the mixing bowl is 24–26°C. (b) Mix beef shank pieces with black truffle sauce in the specified mass ratio for the multi-filled sandwich bread to make a compound filling; (c) Divide the dough, let it rest, roll it out, wrap the compound filling inside, and pinch the opening closed to shape it; (d) Proof at 36±2℃ and 80±5% relative humidity until the volume reaches 2.0–2.5 times the original volume; (e) Bake in an oven preheated to 200°C for the top heat and 180°C for the bottom heat for 14–16 minutes; (f) After being removed from the oven and shaken to room temperature, the product is individually packaged with high-barrier packaging material and filled with nitrogen.

[0006] (III) Beneficial Effects Compared with the prior art, the present invention has the following advantages: This invention achieves a stable mixing of beef chunks and black truffle sauce in fermented bread by limiting the amount of Anchor butter added to 11%–14% of the high-gluten wheat flour mass, using beef hind leg meat chunks and black truffle sauce in a ratio of 6±1:15±1, and ensuring that the total amount of the filling accounts for 18%–20% of the dough mass. Combined with proofing at 36±2℃ / 80±5%R and gradient baking at 200℃ / 180℃, this results in a finished bread with a light and flaky crust that is neither tough nor hard; a juicy and springy filling with a chewy beef flavor and a rich and harmonious black truffle aroma; a complete overall structure that holds together when sliced, without oil seepage or collapse; and no emulsifiers, shortening, or artificial flavorings are added throughout the process. Attached Figure Description

[0007] Other features, objects, and advantages of the present invention will become more apparent from the following detailed description of non-limiting embodiments with reference to the accompanying drawings: Figure 1 This is a flowchart of the production process of the present invention. Detailed Implementation

[0008] In this technical solution: To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0009] This invention is achieved through the following technical solution: This invention proposes a multi-filled sandwich bread, made by wrapping a composite filling with dough; the dough contains high-gluten wheat flour, water, yeast, salt, sugar, and Anchor butter, specifically based on the dry weight of the high-gluten wheat flour as 100%, the composition is as follows: High-gluten wheat flour: 100%; Water: 54%–58%; Anchor butter: 11%–14% (preferably 12.5%, this amount is higher than the conventional upper limit but does not exceed the gluten bearing capacity limit, and is the critical optimization value to achieve a crisp crust and structural stability). Yeast: 1.3%–1.6%; Salt: 1.8%–2.2%; White sugar: 6.0%–7.5%; The amount of Anchor butter added is 11%–14% of the dry weight of high-gluten wheat flour; the compound filling is made by mixing beef hind leg meat chunks and black truffle sauce in a mass ratio of 6±1:15±1; the total amount of compound filling added accounts for 18%–20% of the dough weight. Beef provides a firm meaty texture and protein framework, while black truffle sauce provides lipid luster and volatile aroma carrier, avoiding dryness or greasiness caused by a single component.

[0010] The composite filling is made by mixing beef hind leg meat chunks and black truffle sauce in a mass ratio of 6:15.

[0011] The beef hind leg meat pieces are subjected to aging treatment (aged at 0–4℃ for about 72 hours) and have a particle size of 3–8 mm (to ensure tenderness and juice retention); the black truffle sauce contains ≥20% black truffle crumbs to ensure flavor concentration and heat stability.

[0012] On the other hand, refer to Figure 1 As shown, the present invention provides a method for preparing a multi-filled sandwich bread as described in any of the above claims, comprising the following steps: (a) Combine high-gluten wheat flour, water, yeast, salt, sugar, and Anchor butter (specifically, the dough composition is based on 100% dry weight of high-gluten wheat flour, and is as follows:) High-gluten wheat flour: 100%; Water: 54%–58%; Anchor butter: 11%–14% (preferably 12.5%, this amount is higher than the conventional upper limit but does not exceed the gluten bearing capacity limit, and is the critical optimization value to achieve a crisp crust and structural stability). Yeast: 1.3%–1.6%; Salt: 1.8%–2.2%; Add 6.0%–7.5% of white sugar to a mixer and mix at a low speed (120-150 rpm) for 2.5 minutes until a dough forms. Then mix at a medium speed (220-250 rpm) for 6 minutes until the gluten is fully developed. The temperature of the dough should be controlled at 24–26℃. (b) Mix beef shank pieces with black truffle sauce according to the specified mass of the multi-filled sandwich bread (the composite filling is made by mixing beef shank pieces and black truffle sauce in a mass ratio of 6±1:15±1; the total amount of the composite filling is 18%–20% of the dough mass) (treat in an environment below 15°C) to make the composite filling. During this process, be careful to mix gently to avoid overheating the sauce or breaking the meat pieces. (c) Divide the dough, let it rest, roll it out, wrap the compound filling inside, pinch the opening closed and shape it. Divide the dough into 100-200g pieces, let it rest for 12-15 minutes, roll it out, wrap 30-50g of compound filling inside, and shape it with the opening facing down. (d) Proof at 36±2℃ and 80±5% relative humidity until the volume reaches 2.0–2.5 times the original volume (smooth surface, slow rebound when pressed by finger), the proofing time is 45–55 minutes; (e) Bake in an oven preheated to 200°C for the top and 180°C for the bottom heat for 14–16 minutes to achieve rapid crust setting and moisture retention, and even internal cooking. (f) After being removed from the oven and shaken to room temperature, the product is individually packaged with high-barrier packaging material and filled with nitrogen.

[0013] The multi-filled sandwich bread prepared above achieves a crisp and non-chewy crust, a juicy and elastic filling, a rich and lasting aroma, and a stable structure that is easy to slice. Moreover, no emulsifiers, shortenings, or artificial flavorings are added throughout the process, and the trans fatty acid content is stably controlled within 0.25 g / 100g, truly achieving the effect of taking into account the high-end flavor. Example 1

[0014] Take 100 parts of high-gluten wheat flour, add 54 parts of water, 11 parts of Anchor butter, 1.3 parts of yeast, 1.8 parts of salt, and 6.0 parts of white sugar. Mix and stir until the gluten is fully developed. The temperature of the dough after mixing is 24℃. A composite filling is prepared by mixing beef hind leg meat cubes and black truffle sauce at a mass ratio of 6:15; as described in claim 1, the total amount of the composite filling accounts for 18% of the mass of the dough. Divide the dough into 100g portions, let it rest for 12 minutes, then roll it out into a sheet. Wrap each sheet with 30g of the compound filling, and shape it with the seam side down. Let it rise at 36℃ and 80% relative humidity for 45 minutes, until it reaches 2.0 times its original volume. Bake in an oven preheated to 200℃ (top heat) and 180℃ (bottom heat) for 14 minutes. Remove from the oven, tap the mold, and let it cool before individually packaging it with nitrogen. The finished product has a crispy and non-chewy crust, chewy and non-dry beef filling, a distinct but not pungent black truffle aroma, and is sliced ​​intact without any oil seepage or collapse. Example 2

[0015] Take 100 parts of high-gluten wheat flour, add 58 parts of water, 14 parts of Anchor butter, 1.6 parts of yeast, 2.2 parts of salt, and 7.5 parts of white sugar. Mix and stir until the gluten is fully developed. The temperature of the dough after mixing is 26℃. Beef hind leg meat cubes and black truffle sauce were mixed at a mass ratio of 7:16 (i.e., within the range of 6±1:15±1) to make a compound filling; the total amount of the compound filling accounted for 20% of the dough mass. Divide the dough into 200g portions, let it rest for 15 minutes, roll it out, wrap 50g of compound filling inside, shape it with the seam side down, and let it rise for 55 minutes at 36℃ and 80% relative humidity until the volume reaches 2.5 times the original volume. Bake in an oven preheated to 200℃ for the top heat and 180℃ for the bottom heat for 16 minutes. Remove from the oven, shake the mold, cool, and then individually package with nitrogen filling. The finished product has a crisp and light crust, a bouncy and juicy filling, and a harmonious blend of beef and black truffle flavors. It has a rich and lasting aroma, a stable structure, and the filling does not fall off or spill when sliced.

[0016] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be embraced within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims. Furthermore, it is clear that the word "comprising" does not exclude other units or steps, and the singular does not exclude the plural. Multiple units or devices recited in the apparatus claims may also be implemented by a single unit or device in software or hardware. The terms "first," "second," etc., are used to indicate names and do not indicate any particular order.

[0017] Finally, it should be noted that the above examples are merely specific embodiments of the present invention. Obviously, the present invention is not limited to the above examples and many variations are possible. All variations that can be directly derived or conceived by those skilled in the art from the disclosure of this invention should be considered within the scope of protection of this invention.

Claims

1. A multi-sandwiched bread, characterized by: It is made by wrapping a complex filling in dough; the dough contains high-gluten wheat flour, water, yeast, salt, sugar and Anchor butter, wherein the amount of Anchor butter added is 11%–14% of the dry basis weight of the high-gluten wheat flour; the complex filling is made by mixing beef hind leg meat pieces and black truffle sauce in a mass ratio of 6±1:15±1; the total amount of the complex filling added accounts for 18%–20% of the mass of the dough.

2. A multi-sandwich bread according to claim 1, wherein: The composite filling is made by mixing beef hind leg meat chunks and black truffle sauce in a mass ratio of 6:

15.

3. The multi-sandwich bread according to claim 1, wherein: The beef hind leg meat granules are subjected to low-temperature aging treatment at 0–4℃ for 72 h, and the particle size after cutting is 4–7 mm; the black truffle sauce contains ≥22% black truffle fragments.

4. A multi-filled sandwich bread according to claim 1, characterized in that: The dough, based on 100% dry weight of high-gluten wheat flour, has the following composition: High-gluten wheat flour: 100%; Water: 54%–58%; Anchor butter: 11%–14%; Yeast: 1.3%–1.6%; Salt: 1.8%–2.2%; White sugar: 6.0%–7.5%.

5. A multi-filled sandwich bread according to claim 4, characterized in that: The Anchor butter content is 12.5%.

6. A method for preparing a multi-filled sandwich bread as described in any one of claims 1-5, characterized in that: Includes the following steps: (a) Mix high-gluten wheat flour, water, yeast, salt, sugar and Anchor butter in the proportions specified in claim 1, and stir in stages until the gluten is fully developed to obtain dough, with the temperature of the dough exiting the mixing bowl being 24–26°C. (b) Mix beef hind leg meat chunks with black truffle sauce in the mass ratio specified in claim 1 to prepare a composite filling; (c) Divide the dough, let it rest, roll it out, wrap the compound filling inside, and pinch the opening closed to shape it; (d) Proof at 36±2℃ and 80±5% relative humidity until the volume reaches 2.0–2.5 times the original volume; (e) Bake in an oven preheated to 200°C for the top heat and 180°C for the bottom heat for 14–16 minutes; (f) After being removed from the oven and shaken to cool to room temperature, the product is individually packaged.

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