JP2001224300A - Low-protein bread and method for producing the same - Google Patents
Low-protein bread and method for producing the sameInfo
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- JP2001224300A JP2001224300A JP2000035569A JP2000035569A JP2001224300A JP 2001224300 A JP2001224300 A JP 2001224300A JP 2000035569 A JP2000035569 A JP 2000035569A JP 2000035569 A JP2000035569 A JP 2000035569A JP 2001224300 A JP2001224300 A JP 2001224300A
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、パンに含まれる
蛋白質の量を可及的に低減させると共に、食味、食感、
内外層、ボリュームなどを普通パンとほぼ同等にするこ
とを目的とした低蛋白パン及びその製造方法に関する。BACKGROUND OF THE INVENTION The present invention relates to a method for reducing the amount of protein contained in bread as much as possible,
The present invention relates to a low-protein bread for the purpose of making the inner and outer layers, volume and the like substantially the same as ordinary bread, and a method for producing the same.
【０００２】[0002]
【従来の技術】従来パン用小麦粉と澱粉とを配合し、含
有蛋白質を６．５〜７．５％とした定蛋白パン用穀粉組
成物を用い常法によりパンを製造した低蛋白パンの製造
方法が知られている（特開平５−７４４８号）。2. Description of the Related Art Conventionally, low-protein bread is produced by blending wheat flour and starch with a protein content of 6.5 to 7.5% and using a flour composition for constant protein bread. A method is known (JP-A-5-7448).
【０００３】またパン類の製造の際に、澱粉及びα化澱
粉を配合するパンの製造法も知られている（特開平１０
−２９５２５３号）。[0003] A method for producing bread in which starch and pregelatinized starch are blended in the production of bread is also known (Japanese Unexamined Patent Publication No.
-295253).
【０００４】[0004]
【発明により解決しようとする課題】前記従来の発明
中、低蛋白パンについては、含有蛋白質が６．５〜７．
５％であるから、含有蛋白質量を更に少なくすることが
困難であった。In the above-mentioned conventional invention, the low-protein bread contains 6.5 to 7.
Since it was 5%, it was difficult to further reduce the amount of protein contained.
【０００５】また前記澱粉及びα化澱粉を用いる発明に
あっては、蛋白質量の低減を図ることを目的とするもの
でなく、モチモチ食感を得ることを目的としたもので、
蛋白質量を著しく低いということはできない。The invention using the starch and the pregelatinized starch is not intended to reduce the amount of protein, but to obtain a mochi texture.
The protein content cannot be significantly lower.
【０００６】また使用小麦粉の量を著しく少なくすれば
（例えば５０％以下）、含有蛋白質量を、前記公知の発
明以下に抑えることも可能であるが、小麦粉の量を少な
くすると、食味、食感が悪くなるのみならず、内層、外
観などが低下する問題点があった。[0006] If the amount of wheat flour used is significantly reduced (for example, 50% or less), the amount of protein contained can be suppressed below the known invention, but if the amount of flour is reduced, the taste and texture can be reduced. Not only deteriorated, but also the inner layer, the appearance and the like deteriorated.
【０００７】[0007]
【課題を解決するための手段】この発明は、澱粉を配合
することにより小麦粉の使用量を低減し、さらにα化澱
粉及び折り込み油脂を併用することにより、食味、食
感、内層及び外観を改善し、前記従来の問題点を解決し
たのである。According to the present invention, the amount of flour used is reduced by blending starch, and the taste, texture, inner layer and appearance are improved by using pre-gelatinized starch and folded fats and oils in combination. Thus, the above-mentioned conventional problems have been solved.
【０００８】即ちパンの発明は、小麦粉２５〜５０質量
部、α化澱粉を除く澱粉４５〜７０質量部及びα化澱粉
５〜１５質量部を含むことを特徴とした低蛋白パンであ
る。[0008] That is, the invention of bread is a low protein bread characterized by comprising 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch, and 5 to 15 parts by mass of pregelatinized starch.
【０００９】また方法の発明は、小麦粉２５〜５０質量
部、α化澱粉を除く澱粉４５〜７０質量部及びα化澱粉
５〜１５質量部とした穀粉に、イースト、調味料などの
添加物及び水を加え、攪拌して一次生地を生成し、該一
次生地に油脂２０〜５０質量部を折り込んで、二次生地
を生成し、該二次生地を焼成することを特徴とした低蛋
白パンの製造方法である。更に添加物をイースト、イー
ストフード、上白糖及びマーガリンとすることを特徴と
したものであり、強力小麦粉を３０〜４０質量部とし、
α化澱粉を除く澱粉を５０〜６５質量部及びα化澱粉を
１０〜１５質量部としたものである。[0009] The invention of the method further comprises adding flour including 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch and 5 to 15 parts by mass of pregelatinized starch, and additives such as yeast and seasoning. Water is added and stirred to produce a primary dough, 20 to 50 parts by mass of fats and oils are folded into the primary dough to form a secondary dough, and the secondary dough is baked to produce a low protein bread. It is a manufacturing method. Further, the additive is characterized as yeast, yeast food, white sugar and margarine, and 30-40 parts by weight of strong flour,
The starch excluding the pregelatinized starch was 50 to 65 parts by mass, and the pregelatinized starch was 10 to 15 parts by mass.
【００１０】前記における小麦粉は強力小麦粉、順強力
小麦粉、中力小麦粉を使用することができるが好ましく
は強力小麦粉である。前記における澱粉量は、各種組合
せができるが含有蛋白質量の穀粉を使用した場合であっ
ても、小麦粉のグルテン質の差によって製品に差を生じ
るので、製品の品質を勘案して組合せを定める。As the flour in the above, strong flour, moderately strong flour and medium flour can be used, but preferably strong flour. The amount of starch in the above can be variously combined, but even if flour having a protein content is used, a difference occurs in the product due to the difference in gluten quality of the flour. Therefore, the combination is determined in consideration of the quality of the product.
【００１１】前記における小麦粉の使用量は、多い程良
い製品ができるが、低蛋白パンの目的を達成する為に
は、５０質量部以下が良いことになる。また蛋白量を少
なくする為には、小麦粉の含有量を少なくすればよい
が、小麦粉の含有量を２５質量部以下にすると、パンと
しての特性が著しく相違した食品となる。従って低蛋白
パンとしての小麦粉の含有量は２５〜５０質量部とし
た。[0011] The more the amount of flour used in the above, the better the product can be made, but in order to achieve the purpose of low protein bread, it is better to use 50 parts by mass or less. In order to reduce the protein content, the content of the flour may be reduced. However, if the content of the flour is 25 parts by mass or less, foods having significantly different characteristics as bread are obtained. Therefore, the content of flour as a low protein bread was 25 to 50 parts by mass.
【００１２】前記における澱粉は、蛋白量を低減させる
為に使用するので、その種類に限定はなく、生澱粉又は
公知の加工澱粉を使用することができる。前記澱粉とし
ては、小麦澱粉、トウモロコシ澱粉、モチ種トウモロコ
シ澱粉、馬鈴薯澱粉、タピオカ澱粉、米澱粉、さつまい
も澱粉、さご澱粉、くず澱粉が使用できるが、小麦澱粉
が好ましい。[0012] Since the starch in the above is used to reduce the amount of protein, the type thereof is not limited, and raw starch or known processed starch can be used. Examples of the starch include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, sweet potato starch, sago starch and waste starch, but wheat starch is preferred.
【００１３】前記におけるα化澱粉の使用量は、穀粉の
５〜１５質量部である。前記においてα化澱粉の使用量
が５質量部より少ないと、強化不足の為、折込み時に生
地がきれやすくなり製品の出来が悪くなる。またα化澱
粉の使用量が１５質量部より多いと、澱粉が強化されす
ぎて生地の弾力性が増やし、折込み時に生地の伸展性を
悪くする為に製品の出来が悪くなる。従ってα化澱粉使
用量は好ましくは、８〜１２質量部である。The amount of the pregelatinized starch used in the above is 5 to 15 parts by mass of the flour. If the amount of the pregelatinized starch used is less than 5 parts by mass, the dough is liable to be cut off at the time of folding due to insufficient reinforcement, resulting in poor product quality. On the other hand, if the amount of the pregelatinized starch is more than 15 parts by mass, the starch is excessively strengthened, the elasticity of the dough increases, and the extensibility of the dough at the time of folding is deteriorated. Therefore, the use amount of the pregelatinized starch is preferably 8 to 12 parts by mass.
【００１４】次に折込み油脂の使用量は２０〜５０質量
部であるが、油脂の使用量が２０質量部より少ない場合
には層が出来にくく、ボリュームが劣り製品の出来が悪
くなる。また油脂の使用量が５０質量部より多い場合に
は、焼成時に油脂が流れ出やすくなる。ボリュームも劣
り製品の出来が悪くなる。従って油脂の使用量は好まし
くは、３０〜４０質量部である。また生地の延展性改善
の為に、折込み油脂とは別に、油脂を生地中に練り込む
ことができる。この目的の為に練り込む油脂の使用量
は、穀粉に対して３〜８質量部である。Next, the used amount of the inserted fat is 20 to 50 parts by mass. If the used amount of the fat or oil is less than 20 parts by mass, it is difficult to form a layer, the volume is inferior, and the product is poor. When the amount of the fat or oil is more than 50 parts by mass, the fat or oil easily flows out during firing. The volume is also inferior, and the product is poor. Therefore, the amount of the fat or oil is preferably 30 to 40 parts by mass. In addition, in order to improve the spreadability of the dough, fats and oils can be kneaded into the dough separately from the folded fats and oils. The amount of the fat or oil kneaded for this purpose is 3 to 8 parts by mass based on the flour.
【００１５】[0015]
【発明の実施の形態】この発明は、小麦粉の使用量を少
なくして含有蛋白質を少なくすると共に、製品パンのボ
リューム、外観、内層、食味、食感を良好にする為に、
α化澱粉を含まない澱粉、α化澱粉及び油脂を加えるよ
うにしたものである。BEST MODE FOR CARRYING OUT THE INVENTION The present invention is intended to reduce the amount of flour used and the amount of protein contained, and to improve the volume, appearance, inner layer, taste, and texture of bread products.
A starch containing no pregelatinized starch, a pregelatinized starch and fats and oils are added.
【００１６】前記のように、小麦粉を少なくすると、蛋
白量は少なくなるが、グルテンも少なくなるので、ボリ
ュームが出なくなる。そこで折込み油脂によって各層毎
に膨張させ、ボリュームを得るようにしたものである。As described above, when the amount of flour is reduced, the amount of protein is reduced, but the amount of gluten is also reduced. Therefore, each layer is inflated with a fold oil to obtain a volume.
【００１７】前記における油脂とは、バター、マーガリ
ンなど、常温において固形状をなす油脂をいう。前記に
おける小麦粉は強力小麦粉、準強力小麦粉、中力小麦粉
をいう。The fats and oils in the above description are fats and oils which are solid at room temperature, such as butter and margarine. The flour in the above refers to strong flour, semi-strong flour, and medium flour.
【００１８】前記における小麦粉の量は２５〜５０質量
部、α化澱粉を除く澱粉は４５〜７０質量部、α化澱粉
量は５〜１５質量部、油脂量は２０〜５０質量部であ
る。The amount of flour in the above is 25 to 50 parts by mass, the amount of starch excluding pregelatinized starch is 45 to 70 parts by mass, the amount of pregelatinized starch is 5 to 15 parts by mass, and the amount of fats and oils is 20 to 50 parts by mass.
【００１９】[0019]
【実施例１】配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部[Example 1] Ingredients: 30 parts by weight of strong wheat flour 30 parts by weight Wheat starch 60 parts by weight Gelatinized starch 10 parts by weight Yeast 3 parts by weight East food 0.1 part by weight White sugar 10 parts by weight Margarine 5 parts by weight Water 50 parts by weight 35 mass parts
【００２０】工程 折込み油脂を除く上記原料を、パン用縦型ミキサーに投
入し、低速３分、中速１分で混捏した。この場合の生地
の品温は２２℃であった。Step The above-mentioned raw materials except for the fat and oil were inserted into a vertical mixer for bread and kneaded at a low speed for 3 minutes and a medium speed for 1 minute. The product temperature of the dough in this case was 22 ° C.
【００２１】前記生地を−５℃で１２０分間冷却し、平
に延ばし折込み油脂を包み込み、３つ折りを２回行っ
た。前記生地４５ｇ宛に分割してクロワッサン型に成形
し、温度３０℃、湿度８０％で１時間ホイロをとり、２
１０℃で１３分間焼成した。The dough was cooled at -5.degree. C. for 120 minutes, spread flat, wrapped with folded fat and oil, and folded twice in three. 45 g of the dough was divided and molded into a croissant mold.
It was baked at 10 ° C. for 13 minutes.
【００２２】前記により製造した低蛋白パンは、蛋白
４．０質量％であって、ボリューム、内層、外観、食
味、食感と共に良好であった。The low protein bread produced as described above had a protein content of 4.0% by mass and was good in volume, inner layer, appearance, taste and texture.
【００２３】[0023]
【実施例２】配合原料 強力小麦粉 ４０質量部 小麦澱粉 ５０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部Example 2 Ingredients: 40 parts by weight strong wheat flour 50 parts by weight wheat starch 50 parts by weight pregelatinized starch 10 parts by weight yeast 3 parts by weight yeast food 0.1 part by weight Shirasu sugar 10 parts by weight margarine 5 parts by weight water 50 parts by weight 35 mass parts
【００２４】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白５．０質量％であって、ボリューム、内
層、外観、食味、食感と共に良好であった。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 5.0% by mass, and was good in volume, inner layer, appearance, taste and texture.
【００２５】[0025]
【実施例３】配合原料 強力小麦粉 ３０質量部 小麦澱粉 ５５質量部 α化澱粉 １５質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部Example 3 Ingredients: 30 parts by weight of strong wheat flour 55 parts by weight of wheat starch 15 parts by weight of pregelatinized starch 3 parts by weight of yeast 3 parts by weight of yeast food 10 parts by weight of white sucrose 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight 35 mass parts
【００２６】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であって、ボリューム、内
層、外観、食味、食感は、実施例１に比しやや劣ってい
た。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, and the volume, inner layer, appearance, taste, and texture were slightly inferior to those in Example 1.
【００２７】[0027]
【実施例４】配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６５質量部 α化澱粉 ５質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部Example 4 Ingredients: 30 parts by weight of strong flour 65 parts by weight of wheat starch 5 parts by weight of pregelatinized starch 3 parts by weight of yeast yeast 0.1 part by weight of yeast food 10 parts by weight of sugar White sugar 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight 35 mass parts
【００２８】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１より劣
り又はやや劣っていた。Steps The same as in Example 1 was omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume, and was inferior or slightly inferior to Example 1 in inner layer, appearance, taste and texture.
【００２９】[0029]
【実施例５】配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）４５質量部[Example 5] Ingredients: 30 parts by weight of strong wheat flour 30 parts by weight Wheat starch 60 parts by weight Gelatinized starch 10 parts by weight Yeast 3 parts by weight East food 0.1 part by weight White sucrose 10 parts by weight Margarine 5 parts by weight Water 50 parts by weight 45 times by mass)
【００３０】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１よりや
や劣っていた。Steps The same as in Example 1 was omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume and was slightly inferior to Example 1 in inner layer, appearance, taste and texture.
【００３１】[0031]
【実施例６】配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３０質量部[Example 6] Blended raw materials 30 parts by weight of strong wheat flour 60 parts by weight Wheat starch 60 parts by weight Gelatinized starch 10 parts by weight Yeast 3 parts by weight East food 0.1 part by weight White sugar 10 parts by weight Margarine 5 parts by weight Water 50 parts by weight Once per fabric) 30 parts by mass
【００３２】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリューム良
好、内層、外観、食味、食感共に、実施例１と同等であ
った。Steps The same steps as in Example 1 were omitted. Although the low protein bread produced as described above had a protein content of 4.0% by mass, the volume was good, and the inner layer, appearance, taste, and texture were the same as those in Example 1.
【００３３】（比較例１） 配合原料 強力小麦粉 ２０質量部 小麦澱粉 ７０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部(Comparative Example 1) Blended raw material 20 parts by weight of strong flour 70 parts by weight of wheat starch 10 parts by weight of pregelatinized starch 3 parts by weight of yeast 0.1 part by weight of yeast food 10 parts by weight of white sucrose 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight of water 35 parts by mass of inserted fat (per dough)
【００３４】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白２．５質量％であったが、ボリュームが
著しく小さく、内層、外観、食味、食感共に、実施例１
より著しく劣っていた。Steps The same steps as in Example 1 were omitted. Although the low protein bread produced as described above had a protein content of 2.5% by mass, the volume was remarkably small, and the inner layer, appearance, taste and texture were all the same as those of Example 1.
It was significantly worse.
【００３５】（比較例２） 配合原料 強力小麦粉 ３０質量部 小麦澱粉 ５２質量部 α化澱粉 １８質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部(Comparative Example 2) Ingredients: 30 parts by weight of strong flour 52 parts by weight of wheat starch 18 parts by weight of pregelatinized starch 3 parts by weight of yeast 0.1 part by weight of yeast food 10 parts by weight of white sugar 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight of water 35 parts by mass of inserted fat (per dough)
【００３６】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１より劣
っていた。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume, and was inferior to Example 1 in inner layer, appearance, taste and texture.
【００３７】（比較例３） 配合原料 強力小麦粉 ３０質量部 小麦澱粉 ７０質量部 α化澱粉 ０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部Comparative Example 3 Ingredients: 30 parts by weight of strong flour 70 parts by weight of wheat starch 0 parts by weight of pregelatinized starch 3 parts by weight of yeast 0.1 part by weight of yeast food 10 parts by weight of white sugar 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight of water 35 parts by mass of inserted fat (per dough)
【００３８】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１より著
しく劣っていた。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume, and was significantly inferior to Example 1 in inner layer, appearance, taste and texture.
【００３９】（比較例４） 配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）３５質量部(Comparative Example 4) Blended raw material 30 parts by weight of strong flour 60 parts by weight of wheat starch 10 parts by weight of pregelatinized starch 3 parts by weight of yeast 0.1 part by weight of yeast food 10 parts by weight of white sugar 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight of water 35 parts by mass of inserted fat (per dough)
【００４０】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１より劣
っていた。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume, and was inferior to Example 1 in inner layer, appearance, taste and texture.
【００４１】（比較例５） 配合原料 強力小麦粉 ３０質量部 小麦澱粉 ６０質量部 α化澱粉 １０質量部 イースト ３質量部 イーストフード ０．１質量部 上白糖 １０質量部 マーガリン ５質量部 水 ５０質量部 折込み油脂（対生地１回）１５質量部Comparative Example 5 Ingredients: 30 parts by weight of strong flour 60 parts by weight of wheat starch 10 parts by weight of pregelatinized starch 3 parts by weight of yeast 0.1 part by weight of yeast food 10 parts by weight of white sugar 10 parts by weight of margarine 5 parts by weight of water 50 parts by weight of water 15 parts by mass of oil and fat (per dough)
【００４２】工程 実施例１と同一に付省略した。前記により製造した低蛋
白パンは、蛋白４．０質量％であったが、ボリュームが
小さく、内層、外観、食味、食感共に、実施例１より劣
っていた。Steps The same steps as in Example 1 were omitted. The low protein bread produced as described above had a protein content of 4.0% by mass, but had a small volume, and was inferior to Example 1 in inner layer, appearance, taste and texture.
【００４３】前記実施例１〜６、比較例１〜５を夫々ま
とめると、表１、２の通りである。Tables 1 and 2 summarize Examples 1 to 6 and Comparative Examples 1 to 5, respectively.
【表１】 [Table 1]
【表２】 [Table 2]
【００４４】前記表２の評価結果は、表３の評価基準に
よって記載した。The evaluation results in Table 2 are described according to the evaluation criteria in Table 3.
【００４５】[0045]
【表３】 [Table 3]
【００４６】[0046]
【発明の効果】この発明は、小麦粉を２５〜５０質量部
とし、α化澱粉を除く澱粉４５〜７０質量部、α化澱粉
５〜１５質量部、折込み油脂２０〜５０質量部を用いた
ので、蛋白質を３．０〜５．０質量％になり、かつボリ
ューム、内層、外観、食味、食感の良好な低蛋白パンを
得る効果がある。The present invention uses 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch, 5 to 15 parts by mass of pregelatinized starch, and 20 to 50 parts by mass of a fat and oil. The protein content is 3.0 to 5.0% by mass, and there is an effect of obtaining a low protein bread having good volume, inner layer, appearance, taste and texture.
Claims (4)
く澱粉４５〜７０質量部及びα化澱粉５〜１５質量部を
含むことを特徴とした低蛋白パン。1. A low-protein bread comprising 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch, and 5 to 15 parts by mass of pregelatinized starch.
く澱粉４５〜７０質量部及びα化澱粉５〜１５質量部と
した穀粉に、イースト、調味料などの添加物及び水を加
え、攪拌して一次生地を生成し、該一次生地に油脂２０
〜５０質量部を折り込んで、二次生地を生成し、該二次
生地を焼成することを特徴とした低蛋白パンの製造方
法。2. An additive such as yeast and seasoning and water are added to flour consisting of 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch and 5 to 15 parts by mass of pregelatinized starch, Stir to produce a primary dough, and add 20 g
A method for producing a low protein bread, wherein a secondary dough is produced by folding up to 50 parts by mass, and the secondary dough is baked.
白糖及びマーガリンとすることを特徴とした請求項２記
載の低蛋白パンの製造方法。3. The method for producing a low protein bread according to claim 2, wherein the additives are yeast, yeast food, white sugar and margarine.
化澱粉を除く澱粉を５０〜６５質量部及びα化澱粉を１
０〜１５質量部としたことを特徴とした請求項２記載の
低蛋白パンの製造方法。4. The amount of strong flour is 30 to 40 parts by mass, α
50 to 65 parts by mass of starch excluding pregelatinized starch and one part of pregelatinized starch
3. The method according to claim 2, wherein the amount is from 0 to 15 parts by mass.
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|---|---|---|---|
| JP2000035569A JP2001224300A (en) | 2000-02-14 | 2000-02-14 | Low-protein bread and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000035569A JP2001224300A (en) | 2000-02-14 | 2000-02-14 | Low-protein bread and method for producing the same |
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| Publication Number | Publication Date |
|---|---|
| JP2001224300A true JP2001224300A (en) | 2001-08-21 |
Family
ID=18559748
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000035569A Pending JP2001224300A (en) | 2000-02-14 | 2000-02-14 | Low-protein bread and method for producing the same |
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| Country | Link |
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| JP (1) | JP2001224300A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007151531A (en) * | 2005-11-08 | 2007-06-21 | Bio Tec Japan:Kk | Low-protein rusk and method for producing the same |
| JP2007215464A (en) * | 2006-02-16 | 2007-08-30 | Bio Tec Japan:Kk | Extremely low protein bread and method for producing the same |
| KR101004143B1 (en) | 2003-02-24 | 2010-12-28 | 마쓰다니가가꾸고오교가부시끼가이샤 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut |
| JP2015033370A (en) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | Low protein bread and manufacturing method thereof |
| JP2015070807A (en) * | 2013-10-02 | 2015-04-16 | オリエンタル酵母工業株式会社 | Manufacturing method of bread |
| WO2019088239A1 (en) * | 2017-11-02 | 2019-05-09 | 三菱商事フードテック株式会社 | Dough for producing bakery product-like low protein food, premix, bakery product-like low protein food comprising same, and method for production thereof |
| WO2019146629A1 (en) * | 2018-01-23 | 2019-08-01 | 三菱商事フードテック株式会社 | Baked-good-resembling low-protein food product, and method for improving texture, fluffiness, and appearance thereof |
-
2000
- 2000-02-14 JP JP2000035569A patent/JP2001224300A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101004143B1 (en) | 2003-02-24 | 2010-12-28 | 마쓰다니가가꾸고오교가부시끼가이샤 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut |
| JP2007151531A (en) * | 2005-11-08 | 2007-06-21 | Bio Tec Japan:Kk | Low-protein rusk and method for producing the same |
| JP2007215464A (en) * | 2006-02-16 | 2007-08-30 | Bio Tec Japan:Kk | Extremely low protein bread and method for producing the same |
| JP2015033370A (en) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | Low protein bread and manufacturing method thereof |
| JP2015070807A (en) * | 2013-10-02 | 2015-04-16 | オリエンタル酵母工業株式会社 | Manufacturing method of bread |
| WO2019088239A1 (en) * | 2017-11-02 | 2019-05-09 | 三菱商事フードテック株式会社 | Dough for producing bakery product-like low protein food, premix, bakery product-like low protein food comprising same, and method for production thereof |
| CN111465324A (en) * | 2017-11-02 | 2020-07-28 | 三菱商事生命科学株式会社 | Dough for producing baked product-like low-protein food, premix, baked product-like low-protein food containing same, and method for producing same |
| WO2019146629A1 (en) * | 2018-01-23 | 2019-08-01 | 三菱商事フードテック株式会社 | Baked-good-resembling low-protein food product, and method for improving texture, fluffiness, and appearance thereof |
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