JP2004208530A - Method for producing bread having nann-like appearance and cooked bread produced by using the bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread having nann-like blisters on the surface to form a swollen appearance and giving short and crisp palatability free from stringiness of conventional nann, and provide cooked bread produced by using the nann-like bread as the buns. <P>SOLUTION: The dough of the nann-like bread is produced by mixing a raw material containing wheat flour as at least a main component and further containing one or more components selected from pregelatinized cereal flour, pregelatinized starch, bread crumb, cracker powder, soybean flour and vegetable protein. The dough is divided and formed to a nearly circular or nearly elliptic form having a (minor diameter:major diameter) ratio of 1:(1-1.4). The formed dough is subjected to the final fermentation (in an earthenware pan) and baked at ≥300°C for ≤2.5 min, and the baked dough is frozen and thawed to obtain the nann-like bread. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００１７】
本発明の製造方法によれば、少なくとも小麦粉を主成分として含み、更に、α化殻粉、α化澱粉、パン粉、クラッカー粉、大豆粉及び植物性蛋白から選ばれた１種以上を含む原料を用いて生地を調製することにより、「ひき」の強さを低減して、サク味があり、歯切れのよい食感にすることができる。また、この生地を特定の形状に成形することにより、焼成時の火の通りを均一にすることができるので製品の部分的な食感の差をなくすことができる。更に、上記式（１）で規定される発酵時間で最終発酵を行い、３００℃以上、２分３０秒以下の条件で焼成することにより、バンズのような小さなパンでも表面に火ぶくれによる凹凸が形成されてモコモコ感のある、いわゆるナンのような外観にすることができる。更にまた、焼成した生地を冷凍し、解凍することにより、パンの組織を冷凍変性させ、「ひき」の強さをより低減して、サク味があり、歯切れのよい食感とすることができる。
【００１８】
本発明の製造方法においては、前記第１工程において、前記原料をミキシングした後、３０℃以下で４０分以内の第１発酵を行うことが好ましい。これによれば、生地を焼成した際に、表面により凹凸が形成されやすくなるので、よりナンに近い外観にすることができる。
【００１９】
また、前記小麦粉として、強力小麦粉中に５〜５０質量％の中力小麦粉及び／又は薄力小麦粉を含むものを用いることが好ましい。これによれば、「ひき」の強さを更に低減して、よりサク味があり、歯切れをよくできる。
【００２０】
更に、前記第５工程において、前記解凍を自然解凍で行うことが好ましい。これによれば、パンの組織をより強く冷凍変性できるので、「ひき」の強さを更に低減することができる。
【００２１】
本発明の製造方法で得られるパンは、サク味があり、歯切れがよいので、調理パンのバンズとして好適に用いることができる。
【００２２】
また、本発明の調理パンは、請求項１〜６のいずれか一つに記載の製造方法により得られたパンをバンズとして用いることを特徴とする。
【００２３】
本発明の調理パンは、バンズとして上記のナン様の外観を有するパンを用いているので、従来の調理パンとは異なる斬新な外観を有している。そして、その食感も、サク味があって歯切れがよいので、中に挟んだ惣菜類の食感とマッチし、食べる際にも中に挟んだ惣菜類がつぶれることもない。
【００２４】
【発明の実施の形態】
本発明において、ナン様の外観とは、ナンのように、表面に火ぶくれによる凹凸が形成されており、モコモコ感のある外観を意味する。また、バンズとは、調理パン（例えばハンバーガーやホットドッグ等）に用いられるパンを意味する。
【００２５】
以下、本発明の製造方法について、各工程ごとに説明する。
（１）第１工程
本工程は、少なくとも小麦粉を主成分として含み、更に、α化殻粉、α化澱粉、パン粉、クラッカー粉、大豆粉及び植物性蛋白から選ばれた１種以上を含む原料を、ミキシングして生地を調製する工程である。
【００２６】
本発明で用いられるパンの原料としては、少なくとも小麦粉を主成分として含み、更に、α化殻粉、α化澱粉、パン粉、クラッカー粉、大豆粉及び植物性蛋白から選ばれた１種以上を含むものが用いられる。
【００２７】
原料の主成分として用いられる小麦粉は、強力小麦粉、中力小麦粉、薄力小麦粉等を用いることができるが、強力小麦粉中に５〜５０質量％（より好ましくは１０〜４０質量％）の中力小麦粉及び／又は薄力小麦粉を含むものを用いることが好ましい。このような小麦粉を用いることにより、「ひき」の強さを低減できる。また、上記薄力小麦粉としては、ウエスタン・ホワイト（Western White）原料が好ましく用いられ、上記中力粉麦粉としては、オーストラリア産スタンダード・ホワイト（Australian Standard White）原料が特に好ましく用いられる。
【００２８】
一方、上記α化殻粉としては、例えば、小麦、ライ麦、大麦、うるち米、もち米、とうもろこし等の殻粉を常法に従って、α化処理したものを用いることができる。α化殻粉を配合することにより、製品のパサつきを防止して、しっとりとした食感にすることができる。
【００２９】
α化澱粉としては、馬鈴薯澱粉、甘薯澱粉、小麦澱粉、とうもろこし澱粉、タピオカ澱粉、うるち米澱粉、もち米澱粉等を常法に従ってα化処理したものを用いることができる。α化澱粉を配合することにより、製品のパサつきを防止して、しっとりとした食感にすることができる。
【００３０】
なお、上記殻粉や澱粉のα化処理の方法は特に限定されず、エクストルーダーやドラムドライヤー等の公知の方法が採用される。
【００３１】
パン粉やクラッカー粉としては、粒度１２０〜１０メッシュのものが好ましく用いられる。パン粉やクラッカー粉を配合することにより、製品の歯切れを更によくすることができる。
【００３２】
植物性蛋白としては、例えば、小麦タンパク、大豆タンパク、エンドウ豆タンパク等を用いることができ、中でもバイタルグルテンを用いることが好ましい。植物性蛋白を配合することにより、製品のサク味と、歯切れを更によくすることができる。なお、植物性蛋白を用いる場合は、小麦粉１００質量部に対して、３質量部以下の範囲で用いることが好ましい。
【００３３】
また、大豆粉は、全脂大豆粉、脱脂大豆粉のいずれも用いることができる。大豆粉を配合することにより、製品のサク味と、歯切れを更によくすることができる。なお、大豆粉を用いる場合は、小麦粉１００質量部に対して５質量部以下の範囲で用いることが好ましい。
【００３４】
小麦粉に対する上記各成分の合計配合量は、小麦粉１００質量部に対して０．１〜３０質量部が好ましく、１〜１０質量部がより好ましい。上記成分の合計配合量が少なすぎると、「ひき」の強さを十分に低減できず、多すぎると風味が劣化し、更に生地のガス保持力が低下して製品のボリュームがでなくなる。
【００３５】
なお、上記の基本的成分の他に、油脂（ショートニング、ラード、バター、粉末油脂、マーガリン、オリーブ油、サラダ油等）、乳化剤（シュガーエステル、レシチン、グリセリン脂肪酸等）、糖類、糖アルコール類、食物繊維、増粘剤、香辛料、塩、調味料、卵、牛乳、乳製品、香料、イースト、イーストフード、着色料等を適宜配合して用いることができる。例えば、油脂を、小麦粉１００質量部に対して１〜１０質量部（より好ましくは２〜８質量部）配合することにより、製品が固くならず、歯切れをよくすることができる。
【００３６】
本工程においては、ストレート法によって生地を調製することが好ましいが、中種法によって生地を調製することもできる。なお、中種法を採用する場合は、中種の発酵は通常通り４時間程度が好ましい。
【００３７】
例えば、ストレート法で生地を調製する場合は、上記の各原料を含む粉体原料１００質量部に、水５５〜７０質量部を加えて、常法に従ってミキシングして生地を調製すればよい。なお、捏ね上げ温度は２２〜２８℃が好ましい。捏ね上げ温度が２２℃より低い場合は、製品がボリューム不足となり、２８℃より高い場合は、パンの表面に凹凸が形成されにくくなる。
【００３８】
本発明においては、ミキシング後、第１発酵を行わずに第２工程に進んでもよいが、第１発酵を行うほうが好ましい。第１発酵は、通常のパンの製法に比べて短いほうがよく、好ましくは３０℃以下で４０分以内である。第１発酵の時間が長すぎると、焼成した際に、パンの表面に凹凸をあまり形成することができない。
【００３９】
（２）第２工程
本工程は、前記第１工程で調製した生地を分割して、短径：長径の比が１：１〜１．４の略円形乃至略楕円形に成形する工程である。
【００４０】
本工程においては、常法に従って生地を分割し、ベンチタイムを行い、短径：長径の比が１：１〜１．４の略円形乃至略楕円形に成形すればよい。
【００４１】
本発明においては、生地を上記のような特定の形状に成形することが重要である。すなわち、生地を略円形乃至略楕円形（「角」のない形状）に成形することにより、後工程において冷凍解凍した際の火の通りを均一にすることができ、製品の部分的な食感の差をなくすことができる。例えば、生地を正方形や長方形のような「角」のある形状に成形した場合、中央部分に比べて「角」の部分が固くなってしまい、特にレンジ解凍すると、食感の「ひき」や固さがより強くなってしまう。
【００４２】
また、短径と長径の比を上記の特定の範囲にすることにより、均一な食感の製品を得ることができる。短径と長径の比が上記範囲外であると、製品中に固い部分や引きの強い部分が生じてしまい、均一な食感の製品を得ることができない。
【００４３】
更に、生地を成形する際の厚さは２〜６ｍｍが好ましく、３〜５ｍｍがより好ましい。生地が厚すぎるとパンの表面に凹凸が形成されにくくなり、また、火通りが悪くなるため焼成時間も長くなり、クラストが固くなる。
【００４４】
（３）第３工程
本工程は、前記成形した生地を下記式（１）で規定される発酵時間で最終発酵（ホイロ）を行う工程である。なお、下記式（１）で規定される発酵時間は、後述する実施例（実施例１５〜２０、比較例８〜１０）に示されるように、最終発酵条件を変えて実験を行い、焼成後のパンの外観と食感を評価することによって決められたものである。
【００４５】
【数３】

【００４６】
本発明においては、最終発酵を上記式（１）で規定する範囲内で行うことにより、生地を焼成した際に、パンの表面に火ぶくれによる凹凸が形成され、モコモコ感のあるナンのような外観にすることができる。
【００４７】
本工程において、発酵温度は３２〜４０℃であることがより好ましい。また、最終発酵時間の下限は、発酵温度によって適宜設定できるが、通常、２分以上であり、より好ましくは５分以上である。最終発酵時間が短すぎると、製品のボリュームが不足し、最終発酵時間が上記式（１）で規定される時間よりも長いと、パンの表面に凹凸が形成されにくくなる。
【００４８】
（４）第４工程
本工程は、前記最終発酵した生地を、３００℃以上、２分３０秒以下の条件で焼成する工程である。
【００４９】
本工程においては、最終発酵した生地を３００〜５００℃、３０〜２分３０秒の条件焼成することが好ましく、３５０〜５００℃、３０秒〜１分３０秒の条件で焼成することがより好ましい。焼成温度や焼成時間が上記範囲外であると、パンの表面に凹凸を形成することができず、ナンのような外観とすることができないだけでなく、食感も悪くなる。
【００５０】
なお、焼成は、ジェットオーブン、ピザオーブン、アラビックオーブン等のオーブンで行うことができるが、オーブンの上火と下火が共に３５０℃以上で、かつ一方が４００℃以上で行うことが好ましい。
【００５１】
（５）第５工程
本工程は、前記焼成した生地を冷凍し、解凍する工程である。この工程においてパンの組織を冷凍変性させることにより、「ひき」の強さを更に低減し、サク味があり、歯切れのよい食感とすることができる。
【００５２】
冷凍方法は、急速冷凍でも緩慢冷凍でもよいが、パンの組織の冷凍変性をより強く行える点から、緩慢冷凍の方が好ましい。通常、−２５〜−３５℃で、２〜２４時間かけて冷凍すればよく、そのまま冷凍保存することもできる。
【００５３】
また、解凍は、喫食の直前に行うことが好ましく、自然解凍、電子レンジ解凍、オーブン解凍等を採用できる。本発明においては、パンの組織の冷凍変性をより強く行える点、及び解凍後のパンの食感の点から、５〜３５℃の雰囲気下で自然解凍することが最も好ましい。
【００５４】
上記のようにして十分に解凍したパンは、そのままでも喫食可能であるが、更に電子レンジ或いはオーブンで加熱することにより、生地のパサつきを抑え、より美味しいパンを得ることができる。
【００５５】
本発明の製造方法によって得られるパンは、通常のパンとは異なり、表面に火ぶくれによる凹凸が形成されており、モコモコ感があり、ナンのような外観を有している。そして、その食感は、通常のナンとは異なり、「ひき」がなく、サク味があり、歯切れがよい。したがって、例えば、調理パンのバンズとして好適に用いることができる。
【００５６】
本発明の調理パンは、上記ナン様の外観を有するパンをバンズとして用いたものであり、中に挟む惣菜類は特に制限はないが、例えば、パティ、フライドチキン、魚フライ、カツ、コロッケ、から揚げ、ハム、ソーセージ、野菜類、ポテトサラダ、スパゲッティ、焼肉等が挙げられる。また、必要に応じて、マヨネーズ、タルタルソース、ウスターソース、ケチャップ、照り焼きのタレ、マスタード、カレー等のソースをかけてもよい。
【００５７】
この調理パンは、バンズがナンのような外観であるので、従来の調理パンにはない斬新な外観を有している。また、バンズの食感はサク味があり、歯切れがよいので、中に挟んだ惣菜類の食感を損なうことがなく、喫食する際に中の惣菜類がつぶれたりすることもない。
【００５８】
【実施例】
以下、実施例を挙げて本発明を具体的に説明する。
【００５９】
実施例１〜３、比較例１（冷凍の有無）
表１に示す配合により、ストレート法でパンを製造した。すなわち、原料を混合して、低速２分、中速３分、高速３分でミキシングし、第１発酵（２８℃、３０分）を行った（捏ね上げ温度：２４．５℃）。
【００６０】
次いで、生地を５０ｇに分割して丸め、ベンチタイム（２８℃、２０分）を行い、短径約９．５ｃｍ、長径約１０．５ｃｍ、厚さ約４．５ｍｍの楕円形（短径：長径＝１：約１．２）に成形し、ホイロを３６℃（湿度７０％）で３０分行った後、４００℃で２分間焼成した。
【００６１】
そして、実施例１〜３においては、焼成した生地（パン）を−２５℃で２４時間冷凍し、−２０℃で３０日間保存した後、室温で自然解凍し、電子レンジで暖めてから、パンの間にレタス、マヨネーズ、カツを挟みこみ、カツサンドを作った。
【００６２】
一方、比較例１においては、焼成した生地（パン）を冷凍しないで、焼成後２４時間室温保存した後、電子レンジで暖めてから、同様にしてカツサンドを作った。
【００６３】
そして、各カツサンドを２０分放置した後、１０名のパネラーにより試食を行い、パンの外観、及び食感について評価を行った。なお、外観、及び食感の評価は表２に示す基準にしたがって行い、その平均点を求めた（以下の例においても同じ。）。その結果を表１に示す。
【００６４】
【表１】

【００６５】
表１から、冷凍解凍を行った実施例１〜３のパンは、ナン様の良好な外観を有しており、その食感は歯切れがよく、サク味があることが分かる。また、パンと、カツやレタス等の具材との食感のマッチングも良好であった。
【００６６】
一方、冷凍解凍を行わなかった比較例１のパンは、ナン様の良好な外観を有するものの、その食感は「ひき」があり、普通のナンと同じような食感であった。また、パンの食感が強すぎて、カツやレタス等の具材との食感もあまりマッチしているとはいえなかった。
【００６７】
【表２】

【００６８】
実施例４〜７、比較例２、３（焼成温度）
表３に示す配合により、ストレート法でパンを製造した。すなわち、原料を混合して、低速２分、中速３分、高速３分でミキシングし、第１発酵（２６℃、２０分）を行った（捏ね上げ温度：２５．０℃）。
【００６９】
次いで、生地を７０ｇに分割して丸め、ベンチタイム（２５℃、２０分）を行い、短径約１２ｃｍ、長径約１４ｃｍ、厚さ約３．７ｍｍの楕円形（短径：長径＝１：約１．２）に成形し、ホイロを３８℃（湿度６０％）で２５分行った（実施例４、５、比較例２）。
【００７０】
また、生地を４０ｇに分割して丸め、ベンチタイム（２５℃、２０分）を行い、直径１０ｃｍ、厚さ約３．６ｍｍの円形に成形し、ホイロを３８℃（湿度６０％）で２５分行った（実施例６、７、比較例３）。
【００７１】
これらの成形した生地を、表４に示す条件で焼成してから、−３５℃で２４時間冷凍し、−２０℃で４０日間保存した後、室温で自然解凍し、電子レンジで暖めてから、パンの間にマヨネーズ、魚フライを挟みこみ、フィッシュサンドを作った。そして、３０分放置した後、１０名のパネラーにより試食を行い、パンの外観、及び食感について評価を行った。その結果を表４に示す。
【００７２】
【表３】

【００７３】
【表４】

【００７４】
表４から、３００℃以上で焼成した実施例４〜７のパンは、ナン様の良好な外観を有しており、その食感は歯切れがよく、サク味があることが分かる。また、パンと、具材である魚フライとの食感のマッチングも良好であった。
【００７５】
一方、３００℃未満で焼成した比較例２、３のパンは、表面に凹凸がなく、クラストが厚く、その食感も「ひき」が強く、固いものであった。また、パンの食感が強すぎて、具材である魚フライとの食感もマッチしていなかった。
【００７６】
実施例８〜１１（解凍方法）
表５に示す配合により、ストレート法でパンを製造した。すなわち、原料を混合して、低速３分、中速４分、高速３分でミキシングし、第１発酵（２８℃、２５分）を行った（捏ね上げ温度：２５．５℃）。
【００７７】
次いで、生地を５０ｇに分割して丸め、ベンチタイム（２５℃、２０分）を行い、直径約１２ｃｍ、厚さ約３．１ｍｍの円形に成形し、ホイロを３７℃（湿度６０％）で２０分行った後、４１０℃で１分１０秒間焼成した。
【００７８】
焼成した生地（パン）を−３５℃で３時間冷凍し、−１８℃で３０日間保存した後、表６に示す条件で解凍して、パンの間にマヨネーズ、魚フライを挟みこみ、フィッシュサンドを作った。そして、３０分放置した後、１０名のパネラーにより試食を行い、パンの外観、食感について評価を行った。その結果を表６に示す。
【００７９】
【表５】

【００８０】
【表６】

【００８１】
表６から、実施例８〜１１のパンは、ナン様の良好な外観を有しており、その食感は歯切れがよく、サク味があることが分かる。また、パンと、具材である魚フライとの食感のマッチングも良好であった。
【００８２】
実施例１２〜１４、比較例４〜７（形状）
表７に示す配合により、ストレート法でパンを製造した。すなわち、原料を混合して、低速３分、中速４分、高速３分でミキシングし、第１発酵（２８℃、３０分）を行った（捏ね上げ温度：２４℃）。
【００８３】
次いで、生地を厚さ約３．３ｍｍのシート状に延ばし、ベンチタイム（２５℃、２５分）を行い、表８に示す形状に成形し、ホイロを３７℃（湿度６０％）で２０分行った後、４１０℃で１分間焼成した。
【００８４】
焼成した生地（パン）を−３５℃で３時間冷凍し、−１８℃で３０日間保存した後、室温で自然解凍して、パンの間にマヨネーズ、魚フライを挟みこみ、フィッシュサンドを作った。そして、３０分放置した後、１０名のパネラーにより試食を行い、パンの外観、食感について評価を行った。その結果を表８に示す。
【００８５】
【表７】

【００８６】
【表８】

【００８７】
表８から、生地を本願発明で規定する形状（短径：長径の比が１：１〜１．４の略円形乃至略楕円形）に成形して焼成した実施例１２〜１４のパンは、ナン様の良好な外観を有しており、その食感は歯切れがよく、サク味があることが分かる。また、パンと、具材である魚フライとの食感のマッチングも良好であった。
【００８８】
一方、生地を短径：長径の比が１：１．５の楕円形に成形した比較例４のパンは、外観及び食感に劣ることが分かる。また、生地を正方形又は長方形に成形した比較例５〜７のパンも外観及び食感に劣っており、特に、パンの角の部分が非常に固かった。そして、比較例４〜７のパンは、その食感が不均一で、バンズとして不適であり、具材である魚フライとの食感もマッチしていなかった。
【００８９】
実施例１５〜２０、比較例８〜１０（第１発酵条件、最終発酵条件）
表９に示す配合により、ストレート法でパンを製造した。すなわち、原料を混合して、低速３分、中速４分、高速３分でミキシングし、表１０に示す条件で第１発酵を行った（捏ね上げ温度：２３．５℃）。
【００９０】
次いで、生地を４０ｇに分割して丸め、ベンチタイム（２５℃、２０分）を行い、短径約９．５ｃｍ、長径約１１ｃｍ、厚さ約３．５ｍｍの楕円形に成形し、ホイロを表１０に示す条件で行った後、４５０℃で１分間焼成した。
【００９１】
焼成した生地（パン）を−３５℃で３時間冷凍し、−１８℃で３０日間保存した後、室温で自然解凍して、パンの間にマヨネーズ、魚フライを挟みこみ、フィッシュサンドを作った。そして、３０分放置した後、１０名のパネラーにより試食を行い、パンの外観、食感について評価を行った。その結果を表１０に示す。
【００９２】
【表９】

【００９３】
【表１０】

【００９４】
表１０から、本願発明で規定する条件でホイロを行った実施例１５〜２０のパンは、ナン様の良好な外観を有しており、その食感は歯切れがよく、サク味があることが分かる。特に、第１発酵を３０℃以下、４０分以内で行った実施例１５〜１７のパンは、外観及び食感により優れていることが分かる。
【００９５】
一方、ホイロを本願発明で規定するよりも長めに行った比較例８〜１０のパンは、外観及び食感が悪いことが分かる。
【００９６】
【発明の効果】
以上説明したように、本発明の製造方法によれば、ナンのように表面に火ぶくれによる凹凸が形成されたモコモコ感のある外観を有しており、その食感は通常のナンのような「ひき」がなく、サク味を有する、これまでにない新しいパンを提供できる。このパンは、例えば調理パンのバンズとして好適に用いることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention has a so-called nan-like appearance with unevenness due to blisters on the surface and a mokomoko feeling, and its texture does not have "sink" like ordinary nan and has a savory taste. And a cooking pan using the bread as a bun.
[0002]
[Prior art]
In recent years, with the diversification of consumer preferences, various types of bread products have been sold. For example, “Nan”, a kind of Indian bread that has been eaten as a curry dish at an Indian restaurant or the like, is also sold at supermarkets and the like.
[0003]
Nan is a bread made by fermenting a dough mainly composed of flour, thinly forming it into an elliptical shape (usually about 30 cm in length and about 15 cm in width), and baking in a tandoor (earthen kiln). Since the dough is baked at a high temperature for a short period of time, the surface of the dough has mild irregularities due to blisters, and has a mokomoko feeling, which has a very different appearance from ordinary bread. In addition, the texture is crisp on the surface, the contents are moist, and it has a unique texture with a strong "milling" compared to ordinary bread.
[0004]
On the other hand, cooked breads with sandwiches between breads (buns), such as hamburgers, hot dogs and sandwiches, can be eaten together with bread (buns). one of. The bread used for such a cooking bread, that is, a bun, is required to have a crisp and soft texture without resistance when eaten with side dishes.
[0005]
As a prior art relating to vans, for example, Patent Document 1 discloses a bread for heating a microwave oven, which is obtained by adding pregelatinized starch and / or water-retaining dietary fiber to raw material powder of bread dough. . This bread is heated not only in a frozen state but also in a microwave oven, so that the bread can be satisfactorily cooked and cooked. It describes that bread and cooking ingredients can be satisfactorily heated and cooked.
[0006]
Patent Document 2 discloses that the weight ratio of flour to rice flour in bread dough is set to 50:50 to 85:15, and the amount of protein derived from flour to the total weight of the flour and rice flour is 11 to 13% by weight. Disclosed are breads for heating a microwave oven, which are prepared by blending vital gluten and baking the mixture by a conventional method. And this bread has a volume, after baking, the softness is not lost over time, the pull does not become strong, and even after thawing in a microwave oven after freezing, It is described that the volume and softness are not lost and that the pulling does not become strong.
[0007]
Patent Document 3 discloses a dough for bread made by cutting bread dough under reduced pressure, and this dough for bread making is suitable for manufacturing bread for cooking such as hamburger buns. Has been described.
[0008]
[Patent Document 1]
JP-A-4-36140
[Patent Document 2]
JP-A-5-15298
[Patent Document 3]
JP-A-3-76528
[0009]
[Problems to be solved by the invention]
However, the buns and cooking breads disclosed in Patent Documents 1 to 3 above are ordinary breads whose appearance is no different from conventional breads, and in the current situation where a wide variety of bread products are sold, Consumers are required to develop products with high appeal.
[0010]
On the other hand, Nan has a unique appearance and texture as described above, and is considered to have a high degree of appeal to consumers. However, few examples have been used as buns for cooking bread.
[0011]
In addition, when nan is used as it is as a bun for cooking bread, it does not match the texture of the prepared foods sandwiched inside due to the strong texture of the “milling”, and it is poorly crisp, so when eating it, There was a problem that the delicatessen sandwiched between the pieces collapsed, making it extremely difficult to eat.
[0012]
Furthermore, it has been difficult to form unevenness due to blisters, such as nan, on the surface of a small bread, such as a bun, to give a mokomoko-like appearance.
[0013]
Therefore, an object of the present invention is that irregularities due to blisters such as nan are formed on the surface, have an appearance with a mokomoko feeling, the texture is not `` sinking '' like ordinary nan, An object of the present invention is to provide a method for producing crisp bread having a crisp taste. Another object of the present invention is to provide a cooking pan using the bread as a bun.
[0014]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to achieve the above object, and as a result, by performing final fermentation under specific conditions and baking at high temperature for a short time, the surface of a small bread such as a bun is blistered. The unevenness can be formed to give a mokomoko-like appearance like a nan, and the baked bread is frozen and thawed once to reduce the strength of the "milling" and have a crisp taste. The inventors have found that the texture can be obtained, and have completed the present invention.
[0015]
That is, the method for producing bread having a nanan-like appearance of the present invention comprises at least wheat flour as a main component, and is further selected from pregelatinized husk flour, pregelatinized starch, bread crumbs, cracker flour, soy flour, and vegetable protein. A raw material containing at least one of the above-mentioned raw materials, and mixing the raw material to prepare a dough, and dividing the dough into a substantially circular shape or a substantially elliptical shape having a ratio of minor axis: major axis of 1: 1 to 1.4. A second step of forming, a third step of subjecting the molded dough to final fermentation (furo) for a fermentation time defined by the following formula (1), and subjecting the final fermented dough to 300 ° C. or higher for 2 minutes 30 minutes. A fourth step of firing under sub-second conditions and a fifth step of freezing and thawing the fired dough.
[0016]
(Equation 2)

[0017]
According to the production method of the present invention, a raw material containing at least wheat flour as a main component and further containing at least one selected from pregelatinized husk flour, pregelatinized starch, bread crumbs, cracker flour, soy flour, and vegetable protein By using the dough to prepare the dough, it is possible to reduce the strength of the “saw” and to have a crisp texture and a crisp texture. In addition, by shaping the dough into a specific shape, it is possible to make the fire at the time of firing uniform, so that the difference in the texture of the product can be eliminated. Furthermore, the final fermentation is performed for the fermentation time defined by the above formula (1), and the baking is performed at a temperature of 300 ° C. or more and 2 minutes and 30 seconds or less. Are formed to give a mossy feeling and a so-called nan-like appearance. Furthermore, the frozen dough is frozen and thawed to freeze-denature the bread tissue, thereby further reducing the strength of the "saw" and providing a crispy, crisp texture. .
[0018]
In the production method of the present invention, it is preferable that in the first step, after mixing the raw materials, the first fermentation is performed at 30 ° C. or lower for 40 minutes or less. According to this, when the dough is baked, irregularities are more likely to be formed on the surface, so that the appearance can be made closer to nan.
[0019]
Further, it is preferable to use, as the flour, a flour containing 5 to 50% by mass of neutral flour and / or weak flour in strong flour. According to this, the strength of "saw" can be further reduced, so that the savory taste can be further improved and the crispness can be improved.
[0020]
Further, in the fifth step, the thawing is preferably performed by natural thawing. According to this, since the bread tissue can be more strongly frozen and denatured, the strength of the “saw” can be further reduced.
[0021]
The bread obtained by the production method of the present invention has a savory taste and is crisp, so that it can be suitably used as a bun of a cooked bread.
[0022]
Moreover, the cooking bread of this invention is characterized by using the bread obtained by the manufacturing method of any one of Claims 1-6 as a bun.
[0023]
The cooking pan of the present invention uses a bread having the above-described naan-like appearance as a bun, and thus has a novel appearance different from that of a conventional cooking pan. The texture also has a crisp taste and is crisp, so it matches the texture of the side dishes sandwiched inside, and the side dishes sandwiched inside do not collapse when eating.
[0024]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the “nan-like appearance” means an appearance in which irregularities due to blisters are formed on the surface like a nan and have a mokomoko feeling. The buns mean breads used for cooking pans (for example, hamburgers and hot dogs).
[0025]
Hereinafter, the manufacturing method of the present invention will be described for each step.
(1) First step
This step mixes a raw material containing at least wheat flour as a main component, and further contains at least one material selected from pregelatinized husk flour, pregelatinized starch, bread crumbs, cracker flour, soy flour, and vegetable protein. Is a step of preparing
[0026]
The raw material of the bread used in the present invention contains at least wheat flour as a main component and further contains at least one selected from gelatinized husk flour, gelatinized starch, bread crumbs, cracker flour, soy flour, and vegetable protein. Things are used.
[0027]
As the flour used as the main component of the raw material, strong flour, medium flour, light flour, etc. can be used, but 5 to 50% by mass (more preferably 10 to 40% by mass) in the strong flour is used. It is preferable to use one containing flour and / or light flour. By using such a flour, the strength of “saw” can be reduced. Further, as the above-mentioned light flour, a Western White raw material is preferably used, and as the above-mentioned medium flour, Australian Standard White raw material is particularly preferably used.
[0028]
On the other hand, as the pregelatinized husk powder, for example, hull powder of wheat, rye, barley, glutinous rice, glutinous rice, corn or the like, which has been pregelatinized, can be used. By adding the gelatinized husk powder, the product can be prevented from being dry and can have a moist texture.
[0029]
As the pregelatinized starch, potato starch, potato starch, wheat starch, corn starch, tapioca starch, glutinous rice starch, glutinous rice starch, or the like can be subjected to pregelatinization according to a conventional method. By blending the pregelatinized starch, it is possible to prevent the product from becoming dry and have a moist texture.
[0030]
The method of gelatinizing the shell powder or starch is not particularly limited, and a known method such as an extruder or a drum dryer is employed.
[0031]
Bread crumbs and cracker flour having a particle size of 120 to 10 mesh are preferably used. By blending bread crumbs or cracker flour, the crispness of the product can be further improved.
[0032]
As the vegetable protein, for example, wheat protein, soy protein, pea protein and the like can be used, and among them, vital gluten is preferably used. By blending the vegetable protein, the savory taste and crispness of the product can be further improved. In addition, when using vegetable protein, it is preferable to use it in the range of 3 mass parts or less with respect to 100 mass parts of flour.
[0033]
Further, as the soybean powder, any of full fat soybean powder and defatted soybean powder can be used. By blending soy flour, the savory taste and crispness of the product can be further improved. In addition, when using soybean powder, it is preferable to use it in the range of 5 mass parts or less with respect to 100 mass parts of flour.
[0034]
The total blending amount of the above components with respect to the flour is preferably 0.1 to 30 parts by mass, more preferably 1 to 10 parts by mass, based on 100 parts by mass of the flour. If the total amount of the above components is too small, the strength of the "milling" cannot be reduced sufficiently. If the total amount is too large, the flavor deteriorates, and further, the gas holding power of the dough decreases and the volume of the product is reduced.
[0035]
In addition to the above basic components, fats and oils (shortening, lard, butter, powdered fat, margarine, olive oil, salad oil, etc.), emulsifiers (sugar ester, lecithin, glycerin fatty acid, etc.), sugars, sugar alcohols, dietary fiber , A thickener, a spice, a salt, a seasoning, an egg, milk, a dairy product, a flavor, a yeast, a yeast food, a colorant, and the like can be appropriately blended and used. For example, by mixing 1 to 10 parts by mass (more preferably 2 to 8 parts by mass) of the fat or oil with respect to 100 parts by mass of the flour, the product is not hardened and the crispness can be improved.
[0036]
In this step, the dough is preferably prepared by the straight method, but the dough can also be prepared by the sponge method. When the sponge method is employed, fermentation of sponge is preferably performed for about 4 hours as usual.
[0037]
For example, when the dough is prepared by the straight method, 55 to 70 parts by weight of water is added to 100 parts by weight of the powder raw material containing each of the above raw materials, and the dough may be prepared by mixing according to a conventional method. The kneading temperature is preferably 22 to 28 ° C. When the kneading temperature is lower than 22 ° C., the volume of the product becomes insufficient, and when it is higher than 28 ° C., it is difficult to form irregularities on the surface of the bread.
[0038]
In the present invention, after mixing, the process may proceed to the second step without performing the first fermentation, but it is more preferable to perform the first fermentation. The first fermentation is preferably shorter than that of a normal bread manufacturing method, and is preferably performed at a temperature of 30 ° C. or lower and within 40 minutes. If the time of the first fermentation is too long, it is not possible to form much unevenness on the surface of the bread when baked.
[0039]
(2) Second step
This step is a step of dividing the dough prepared in the first step and forming the dough into a substantially circular or substantially elliptical shape having a ratio of minor axis to major axis of 1: 1 to 1.4.
[0040]
In this step, the dough may be divided according to a conventional method, bench time is performed, and the dough may be formed into a substantially circular shape or a substantially elliptical shape having a ratio of minor axis: major axis of 1: 1 to 1.4.
[0041]
In the present invention, it is important to shape the dough into the specific shape as described above. That is, by forming the dough into a substantially circular shape or a substantially elliptical shape (a shape without "corners"), it is possible to make uniform the way of the fire when frozen and thawed in the subsequent process, and the partial texture of the product Can be eliminated. For example, if the dough is shaped into a square or rectangular shape with corners, the corners will be harder than the center, especially when the range is thawed. Will become stronger.
[0042]
Further, by setting the ratio of the minor axis to the major axis within the above specific range, a product having a uniform texture can be obtained. If the ratio of the minor axis to the major axis is out of the above range, a hard part or a part with a strong pull is generated in the product, and a product having a uniform texture cannot be obtained.
[0043]
Furthermore, the thickness when forming the dough is preferably 2 to 6 mm, more preferably 3 to 5 mm. If the dough is too thick, it is difficult to form irregularities on the surface of the bread, and the baking time is prolonged due to poor fire and the crust becomes hard.
[0044]
(3) Third step
This step is a step of subjecting the molded dough to a final fermentation (furo) for a fermentation time defined by the following formula (1). The fermentation time defined by the following formula (1) was determined by changing the final fermentation conditions, as shown in Examples (Examples 15 to 20, and Comparative Examples 8 to 10) described below. The bread was determined by evaluating the appearance and texture of the bread.
[0045]
[Equation 3]

[0046]
In the present invention, by performing the final fermentation within the range specified by the above formula (1), when the dough is baked, irregularities due to blisters are formed on the surface of the bread, so that the bread has a mokomoko feeling. Appearance.
[0047]
In this step, the fermentation temperature is more preferably from 32 to 40C. Further, the lower limit of the final fermentation time can be appropriately set depending on the fermentation temperature, but is usually 2 minutes or more, and more preferably 5 minutes or more. If the final fermentation time is too short, the volume of the product will be insufficient, and if the final fermentation time is longer than the time defined by the above formula (1), it becomes difficult to form irregularities on the bread surface.
[0048]
(4) Fourth step
This step is a step of baking the final fermented dough under the condition of 300 ° C. or more and 2 minutes and 30 seconds or less.
[0049]
In this step, the final fermented dough is preferably fired at 300 to 500 ° C for 30 to 2 minutes and 30 seconds, and more preferably fired at 350 to 500 ° C and for 30 seconds to 1 and 30 seconds. . If the baking temperature and the baking time are out of the above ranges, unevenness cannot be formed on the surface of the bread, and not only can the bread not have an appearance like naan, but also the texture is poor.
[0050]
The firing can be performed in an oven such as a jet oven, a pizza oven, or an arabic oven, but it is preferable that both the upper and lower heats of the oven are 350 ° C. or more, and one of the ovens is 400 ° C. or more.
[0051]
(5) Fifth step
This step is a step of freezing and thawing the baked dough. In this step, the bread tissue is frozen and denatured to further reduce the strength of the "milling", and can have a crisp texture and a crisp texture.
[0052]
The freezing method may be either rapid freezing or slow freezing, but slow freezing is preferred because the freeze-denaturation of bread tissue can be performed more strongly. Usually, it may be frozen at -25 to -35 [deg.] C. for 2 to 24 hours, and can be stored frozen as it is.
[0053]
The thawing is preferably performed immediately before eating, and natural thawing, microwave thawing, oven thawing and the like can be employed. In the present invention, it is most preferable to naturally thaw in an atmosphere at 5 to 35 ° C from the viewpoint that the tissue of the bread can be denatured by freezing and the texture of the bread after thawing.
[0054]
The bread that has been sufficiently thawed as described above can be eaten as it is, but by further heating it in a microwave oven or an oven, the breadth of the dough can be suppressed, and a more delicious bread can be obtained.
[0055]
The bread obtained by the production method of the present invention has irregularities due to blisters formed on the surface, has a mokomoko feeling, and has an appearance like nan unlike ordinary bread. And the texture is different from ordinary naan, without "sink", savory taste, and crisp. Therefore, for example, it can be suitably used as a bun of a cooking pan.
[0056]
The cooking bread of the present invention is a bread using the bread having the appearance of the above-mentioned naan as a bun, and the side dishes sandwiched therebetween are not particularly limited. Fried chicken, ham, sausage, vegetables, potato salad, spaghetti, grilled meat and the like. If necessary, sauces such as mayonnaise, tartar sauce, Worcester sauce, ketchup, teriyaki sauce, mustard and curry may be applied.
[0057]
This cooking pan has a novel appearance that is not present in conventional cooking pans because the bun has an appearance like a nan. In addition, the buns have a crispy texture and are crisp, so that the texture of the prepared food sandwiched therebetween is not spoiled, and the prepared foods are not broken when eating.
[0058]
【Example】
Hereinafter, the present invention will be described specifically with reference to examples.
[0059]
Examples 1-3, Comparative Example 1 (whether or not frozen)
Bread was manufactured by the straight method according to the formulation shown in Table 1. That is, the raw materials were mixed and mixed at a low speed of 2 minutes, a medium speed of 3 minutes, and a high speed of 3 minutes, and the first fermentation (28 ° C., 30 minutes) was performed (kneading temperature: 24.5 ° C.).
[0060]
Next, the dough is divided into 50 g, rounded, bench time (28 ° C., 20 minutes) is performed, and an elliptical shape (minor axis: major axis: about 9.5 cm, major axis: about 10.5 cm, thickness: about 4.5 mm) = 1: about 1.2), and proofing was performed at 36 ° C. (humidity 70%) for 30 minutes, and then baked at 400 ° C. for 2 minutes.
[0061]
Then, in Examples 1 to 3, the baked dough (bread) was frozen at −25 ° C. for 24 hours, stored at −20 ° C. for 30 days, then naturally thawed at room temperature, warmed in a microwave, We put lettuce, mayonnaise and cutlet in between to make cutlet sandwich.
[0062]
On the other hand, in Comparative Example 1, the baked dough (bread) was not frozen, but was stored at room temperature for 24 hours after baked, then warmed in a microwave oven, and then cutlet sandwiches were similarly prepared.
[0063]
Then, after leaving each cutlet sandwich for 20 minutes, a sample was tasted by 10 panelists, and the appearance and texture of the bread were evaluated. The evaluation of the appearance and the texture was performed according to the criteria shown in Table 2, and the average score was obtained (the same applies to the following examples). Table 1 shows the results.
[0064]
[Table 1]

[0065]
From Table 1, it can be seen that the breads of Examples 1 to 3 which have been subjected to freezing and thawing have a good appearance like nan, and their texture is crisp and savory. Also, the matching of the texture of the bread and the ingredients such as cutlet and lettuce was good.
[0066]
On the other hand, although the bread of Comparative Example 1 which was not subjected to freezing and thawing had a good appearance like Nan, the texture was "sink" and the texture was similar to that of ordinary Nan. In addition, the texture of the bread was too strong, and the texture with ingredients such as cutlet and lettuce did not match well.
[0067]
[Table 2]

[0068]
Examples 4 to 7, Comparative Examples 2 and 3 (firing temperature)
The bread was manufactured by the straight method according to the composition shown in Table 3. That is, the raw materials were mixed and mixed at a low speed of 2 minutes, a medium speed of 3 minutes, and a high speed of 3 minutes to perform the first fermentation (26 ° C., 20 minutes) (kneading temperature: 25.0 ° C.).
[0069]
Next, the dough is divided into 70 g, rounded, bench time (25 ° C., 20 minutes) is performed, and an ellipse (minor axis: major axis = 1: approximately 12 cm, major axis: about 14 cm, thickness: about 3.7 mm) 1.2) and proofing was performed at 38 ° C. (humidity 60%) for 25 minutes (Examples 4, 5 and Comparative Example 2).
[0070]
In addition, the dough is divided into 40 g, rounded, bench time (25 ° C., 20 minutes) is performed, a circular shape having a diameter of 10 cm and a thickness of about 3.6 mm is formed, and a proofer is heated at 38 ° C. (60% humidity) for 25 minutes. (Examples 6, 7 and Comparative Example 3).
[0071]
After baking these molded dough under the conditions shown in Table 4, frozen at −35 ° C. for 24 hours, stored at −20 ° C. for 40 days, naturally thawed at room temperature, warmed in a microwave oven, Fish sandwiches were made by sandwiching mayonnaise and fried fish between breads. Then, after standing for 30 minutes, a sample was tasted by 10 panelists, and the appearance and texture of the bread were evaluated. Table 4 shows the results.
[0072]
[Table 3]

[0073]
[Table 4]

[0074]
From Table 4, it can be seen that the breads of Examples 4 to 7 baked at a temperature of 300 ° C. or more have a good appearance like Nan, and their texture is crisp and savory. In addition, the texture of the bread and the fried fish as the ingredients were well matched.
[0075]
On the other hand, the breads of Comparative Examples 2 and 3 baked at less than 300 ° C. had no irregularities on the surface, had a thick crust, had a strong texture, and were hard. Also, the texture of the bread was too strong, and the texture with the fried fish, which was the ingredient, did not match.
[0076]
Examples 8 to 11 (thaw method)
The bread was manufactured by the straight method according to the composition shown in Table 5. That is, the raw materials were mixed and mixed at a low speed of 3 minutes, a medium speed of 4 minutes, and a high speed of 3 minutes to perform the first fermentation (28 ° C., 25 minutes) (kneading temperature: 25.5 ° C.).
[0077]
Next, the dough is divided into 50 g and rounded, bench time (25 ° C., 20 minutes) is performed, and a circular shape having a diameter of about 12 cm and a thickness of about 3.1 mm is formed. After sintering, baking was performed at 410 ° C. for 1 minute and 10 seconds.
[0078]
The baked dough (bread) is frozen at −35 ° C. for 3 hours, stored at −18 ° C. for 30 days, then thawed under the conditions shown in Table 6, sandwiched with mayonnaise and fried fish between bread, fish sand made. Then, after standing for 30 minutes, a sample was tasted by 10 panelists, and the appearance and texture of the bread were evaluated. Table 6 shows the results.
[0079]
[Table 5]

[0080]
[Table 6]

[0081]
From Table 6, it can be seen that the breads of Examples 8 to 11 have a good appearance like nan, and their texture is crisp and savory. In addition, the texture of the bread and the fried fish as the ingredients were well matched.
[0082]
Examples 12 to 14, Comparative Examples 4 to 7 (shape)
The bread was manufactured by the straight method according to the composition shown in Table 7. That is, the raw materials were mixed and mixed at a low speed of 3 minutes, a medium speed of 4 minutes, and a high speed of 3 minutes, and the first fermentation (28 ° C., 30 minutes) was performed (kneading temperature: 24 ° C.).
[0083]
Next, the dough was spread into a sheet having a thickness of about 3.3 mm, bench time (25 ° C., 25 minutes) was performed, and the material was formed into a shape shown in Table 8, and a proofer was performed at 37 ° C. (60% humidity) for 20 minutes. Then, it was baked at 410 ° C. for 1 minute.
[0084]
The baked dough (bread) was frozen at −35 ° C. for 3 hours, stored at −18 ° C. for 30 days, naturally thawed at room temperature, sandwiched with mayonnaise and fried fish between breads, and made a fish sand. . Then, after standing for 30 minutes, a sample was tasted by 10 panelists, and the appearance and texture of the bread were evaluated. Table 8 shows the results.
[0085]
[Table 7]

[0086]
[Table 8]

[0087]
From Table 8, the breads of Examples 12 to 14 in which the dough was shaped and baked into the shape defined by the present invention (the ratio of the minor axis to the major axis was approximately circular to approximately elliptical having a ratio of 1: 1 to 1.4) were as follows: It has a good appearance like nan, and its texture is crisp and savory. In addition, the texture of the bread and the fried fish as the ingredients were well matched.
[0088]
On the other hand, it can be seen that the bread of Comparative Example 4 in which the dough was formed into an elliptical shape having a ratio of minor axis to major axis of 1: 1.5 was inferior in appearance and texture. The breads of Comparative Examples 5 to 7 in which the dough was formed into a square or a rectangle were also inferior in appearance and texture, and particularly, the corners of the bread were very hard. The breads of Comparative Examples 4 to 7 had uneven texture, were unsuitable as a bun, and did not match the texture with the fried fish as an ingredient.
[0089]
Examples 15 to 20, Comparative Examples 8 to 10 (first fermentation conditions, final fermentation conditions)
Bread was manufactured by the straight method according to the composition shown in Table 9. That is, the raw materials were mixed and mixed at a low speed of 3 minutes, a medium speed of 4 minutes, and a high speed of 3 minutes, and the first fermentation was performed under the conditions shown in Table 10 (kneading temperature: 23.5 ° C.).
[0090]
Next, the dough is divided into 40 g pieces, rounded, bench time (25 ° C., 20 minutes), formed into an elliptical shape having a minor axis of about 9.5 cm, a major axis of about 11 cm, and a thickness of about 3.5 mm. After performing under the conditions shown in No. 10, it was baked at 450 ° C. for 1 minute.
[0091]
The baked dough (bread) was frozen at −35 ° C. for 3 hours, stored at −18 ° C. for 30 days, naturally thawed at room temperature, sandwiched with mayonnaise and fried fish between breads, and made a fish sand. . Then, after standing for 30 minutes, a sample was tasted by 10 panelists, and the appearance and texture of the bread were evaluated. Table 10 shows the results.
[0092]
[Table 9]

[0093]
[Table 10]

[0094]
From Table 10, the breads of Examples 15 to 20 in which the proofing was performed under the conditions specified in the present invention have a good appearance like Nan, and the texture is crisp and savory. I understand. In particular, it can be seen that the breads of Examples 15 to 17 in which the first fermentation was performed at 30 ° C. or lower and within 40 minutes were more excellent in appearance and texture.
[0095]
On the other hand, it can be seen that the breads of Comparative Examples 8 to 10 in which the proofer was used for a longer time than specified in the present invention had poor appearance and texture.
[0096]
【The invention's effect】
As described above, according to the production method of the present invention, the surface has a mokomoko-like appearance in which irregularities due to blisters are formed on the surface like a nan, and its texture is similar to that of a normal nan. It is possible to provide an unprecedented new bread which has no "sink" and has a savory taste. This bread can be suitably used, for example, as a bun of a cooking pan.

Claims (6)

A dough is prepared by mixing a raw material containing at least wheat flour as a main component and further mixing at least one material selected from pregelatinized husk flour, pregelatinized starch, bread crumbs, cracker flour, soy flour and vegetable protein. One process,
A second step of dividing the dough and forming it into a substantially circular or substantially elliptical shape having a ratio of minor axis to major axis of 1: 1 to 1.4;
A third step of subjecting the molded dough to a final fermentation (furo) for a fermentation time defined by the following formula (1):
A fourth step of firing the final fermented dough under conditions of 300 ° C. or more and 2 minutes and 30 seconds or less;
A fifth step of freezing and thawing the baked dough, wherein a bread having a nanan-like appearance is provided.

2. The method for producing bread having a nan-like appearance according to claim 1, wherein, in the first step, after mixing the raw materials, first fermentation is performed at 30 ° C. or less for 40 minutes or less. The method for producing bread having a nanan-like appearance according to claim 1 or 2, wherein the wheat flour contains 5 to 50% by mass of neutral wheat flour and / or light wheat flour in strong wheat flour. The method according to any one of claims 1 to 3, wherein in the fifth step, the thawing is performed by natural thawing. The method for producing bread having a Nan-like appearance according to any one of claims 1 to 4, wherein the bread is used as a bun of a cooking bread. A cooking bread, wherein the bread obtained by the production method according to any one of claims 1 to 5 is used as a bun.