To provide bread and a bun with bean-jam filling which improve chewing property, has a palatability with juicy taste, improves elasticity and eliminates the degradation of palatability even after heating with a microwave over as well by adding a specified aqueous oily emulsified component to materials for bread/buns and processing them on specified conditions.
The aqueous oil emulsified component containing saccharides such as sorbitorl preferable in 30 to 80wt.% which is hardly materialized by oils and fats such as soybean oil, yeast or lactic acid bacteria, starch or cellulose preferable in 1 to 25%, protein preferable in 0.1 to 3.0% and thickener such as carrageenan preferable in 0.05 to 1.5% is added to the base materials for bread/buns, kneaded by a known inner filling method or direct method later, fermented and baked so that the bread and bun with bean-jam filling can be provided. In this case, it is preferable that the unbaked base material for bread/buns does not contain any synthetic emulsifier/interface activator at all.
ARIUMI MASAHIRO
KAWASAKI SEIKI
SUZUKI TAKASHI
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