JP2007228940A - Method for producing melon bun - Google Patents

Method for producing melon bun Download PDF

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JP2007228940A
JP2007228940A JP2006057763A JP2006057763A JP2007228940A JP 2007228940 A JP2007228940 A JP 2007228940A JP 2006057763 A JP2006057763 A JP 2006057763A JP 2006057763 A JP2006057763 A JP 2006057763A JP 2007228940 A JP2007228940 A JP 2007228940A
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dough
melon bread
melon
flour
weight
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Reiko Hamamoto
玲子 浜本
Atsumi Morishita
敦美 森下
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Kaneka Corp
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Kaneka Corp
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a melon bun having crust dough after baking maintaining a crispy texture even after the passage of time, and also to provide a method for producing the melon bun. <P>SOLUTION: The melon bun is prepared according to the method for producing the melon bun characterized as preparing the crust dough by a flour batter method in producing the melon bun. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、メロンパンの製造方法に関する。   The present invention relates to a method for producing melon bread.

従来、メロンパンは中生地を外皮生地で包み、そのまま又は外皮表面にグラニュー糖を付けて焼き上げる事により製造されている。しかしながら経日変化により、中生地の水分が外皮生地に移行する事で外皮生地が柔かくなり、本来のサクっとした食感が失われる欠点があった。そこでこれまで前記欠点を解消する技術として、外皮生地にα化澱粉を添加する方法(特許文献1)が挙げられるが、経日変化によるサクっとした食感の低下の防止は不充分である。また従来の外皮生地の製法は、マーガリン、油脂を均一に混合した後、全卵、水、薄力粉、α化澱粉を順に混合するシュガーバッター法であった。しかし、シュガーバッター製法では、メロン皮のサクっとした食感を経日変化しないように維持するには限界がある。
特開平07−99878号公報
Conventionally, melon bread is produced by wrapping a medium dough with a hull dough and baking it as it is or with granulated sugar on the hull surface. However, due to the change over time, the moisture of the medium dough is transferred to the skin dough, so that the skin dough becomes soft and the original crunchy texture is lost. Thus, as a technique for solving the above-mentioned drawbacks, there is a method of adding pregelatinized starch to the skin dough (Patent Document 1), but it is insufficient to prevent a crisp texture reduction due to changes over time. . Moreover, the conventional manufacturing method of the skin dough was a sugar batter method in which margarine and fats and oils were uniformly mixed, and then whole egg, water, soft flour, and pregelatinized starch were mixed in order. However, the sugar batter production method has a limit in maintaining the crisp texture of the melon skin so that it does not change over time.
Japanese Patent Application Laid-Open No. 07-99878

焼成後の外皮生地が、時間が経ってもサクっとした食感を維持しているメロンパン及びその製造方法を提供すること。   The present invention provides a melon bread in which the baked skin dough maintains a crunchy texture over time and a method for producing the same.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、メロンパン外皮生地の製造において、フラワーバッター法により小麦粉表面を油脂で覆う事により小麦粉中のタンパク質と加えた卵が結合しにくくなり、焼成後のメロンパン外皮がサックリとすること及びメロンパン外皮生地原料に澱粉を添加し余剰水分を吸収することでよりサクっとした食感が出ることを見出し、本発明を完成するに至った。   As a result of intensive research to solve the above problems, the inventors of the present invention have made it difficult to bind the protein added to the protein in the flour by covering the surface of the flour with oil and fat by the flower batter method in the production of melon bread crust dough. It was found that a crisp texture was obtained by adding starch to the raw material of the melon bread crust and absorbing excess water by making the melon bread crust after baking crisp, and completed the present invention. .

即ち、本発明の第一は、メロンパンの製造において、外皮生地をフラワーバッター法で作製することを特徴とするメロンパンの製造方法に関する。好ましい実施態様は、外皮生地に澱粉を添加することを特徴とする上記記載のメロンパンの製造方法に関する。より好ましくは、澱粉がコーンスターチであることを特徴とする上記記載のメロンパンの製造方法、更に好ましくは、コーンスターチの添加量が小麦粉100重量部に対して2〜6重量部である上記記載のメロンパンの製造方法、に関する。   That is, the first of the present invention relates to a method for producing melon bread characterized in that in producing melon bread, a skin dough is produced by a flower batter method. A preferred embodiment relates to the method for producing melon bread as described above, wherein starch is added to the skin dough. More preferably, the method for producing melon bread as described above, wherein the starch is corn starch, and more preferably, the amount of corn starch added is from 2 to 6 parts by weight per 100 parts by weight of flour. Manufacturing method.

焼成後の外皮生地のサクっとした食感を長時間維持できるメロンパン及びその製造方法を提供できる。   It is possible to provide a melon bread that can maintain the crunchy texture of the baked skin dough for a long time and a method for producing the same.

以下、本発明につき、さらに詳細に説明する。本発明のメロンパンは、中生地と外皮生地からなり、中生地は従来法で作製すればよいが、該外皮生地は、小麦粉、油脂、糖、卵、水を主原料とし、フラワーバッター法で作製する。本発明のフラワーバッター法とは、まず小麦粉とマーガリンなどの油脂を十分に攪拌し、その後で砂糖、卵及び水を加え合わせる生地の作製法のことである。卵及び水は、砂糖と同時に添加して撹拌混合してもいいし、砂糖を撹拌混合した後で添加して更に撹拌混合してもいい。   Hereinafter, the present invention will be described in more detail. The melon bread of the present invention consists of a dough and a crust dough, and the dough may be prepared by a conventional method. The crust dough is made of flour, fats and oils, sugar, eggs and water as main ingredients, and is prepared by a flower batter method. To do. The flower batter method of the present invention is a method for preparing a dough in which flour and fats such as margarine are first sufficiently stirred, and then sugar, eggs and water are added. The egg and water may be added together with the sugar and mixed with stirring, or the sugar and the water may be added after stirring and mixed, and further stirred and mixed.

本発明の小麦粉は、薄力粉、準強力粉、強力粉が挙げられ、それらの内少なくとも1種を使用することができる。本発明の油脂とはバター、マーガリン、ショートニング、ラードが挙げられ、それらの内少なくとも1種を使用することができる。油脂の含有量は、小麦粉100重量部に対して30〜60重量部が好ましい。本発明の糖とは、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖が挙げられ、それらの内少なくとも1種を使用することができる。糖の含有量は、小麦粉100重量部に対して30〜60重量部が好ましい。本発明の卵は、全卵、液卵が挙げられ、それらの内少なくとも1種を使用することができる。卵の含有量は、小麦粉100重量部に対して5〜15重量部が好ましい。水の含有量は、小麦粉100重量部に対して5〜15重量部が好ましい。   Examples of the flour of the present invention include thin flour, semi-strong flour, and strong flour, and at least one of them can be used. The fats and oils of the present invention include butter, margarine, shortening, and lard, and at least one of them can be used. As for content of fats and oils, 30-60 weight part is preferable with respect to 100 weight part of wheat flour. Examples of the sugar of the present invention include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, and maltose, and at least one of them can be used. The sugar content is preferably 30 to 60 parts by weight with respect to 100 parts by weight of flour. Examples of the eggs of the present invention include whole eggs and liquid eggs, and at least one of them can be used. As for content of an egg, 5-15 weight part is preferable with respect to 100 weight part of wheat flour. The content of water is preferably 5 to 15 parts by weight with respect to 100 parts by weight of flour.

本発明のメロンパンの外皮生地には、水分の移行を抑えるために澱粉を添加することが好ましい。澱粉は、食用であれば特に限定はないが、コーンスターチ、ポテトスターチ、小麦デンプンが挙げられ、それらは加工されていてもよく、それらの内少なくとも1種を用いることができる。風味、入手のし易さやコストから、コーンスターチの使用が好ましい。また澱粉の添加量は、小麦粉100重量部に対して2〜6重量部が好ましい。2重量部より少ないと、サクっとした食感が出にくい場合がある。6重量部より多いと、外皮生地が硬くなり脆い食感になる場合がある。澱粉を外皮生地に添加するタイミングは、水を添加する前であればいつでも良いが、好ましくは小麦粉と油脂を撹拌混合する工程で澱粉を同時に添加しておけばよい。   It is preferable to add starch to the melon bread dough of the present invention in order to suppress the transfer of moisture. The starch is not particularly limited as long as it is edible, and examples thereof include corn starch, potato starch, and wheat starch, which may be processed, and at least one of them can be used. The use of corn starch is preferred from the viewpoint of flavor, availability and cost. The amount of starch added is preferably 2 to 6 parts by weight per 100 parts by weight of wheat flour. If the amount is less than 2 parts by weight, a crunchy texture may not be obtained. If the amount is more than 6 parts by weight, the outer fabric may become hard and brittle. The timing of adding starch to the hull dough may be any time before adding water, but preferably the starch may be added simultaneously in the step of stirring and mixing the flour and fat.

本発明のメロンパンの製造例は、特に限定するわけではないが、以下に例示する。まず薄力粉と油脂、必要に応じて澱粉をミキサーボールに入れ、最初は低速で、続けて中速で撹拌混合する。低速の撹拌混合時間は3分〜6分が好ましく、より好ましくは4分である。撹拌混合する際、低速が3分未満であると薄力粉、マーガリンが均一混合とならない場合がある。撹拌混合時間が6分を超えると、均一な混合となったものがマーガリンの軟化によってベタツキが生じ、サクッとした食感のメロンパン外皮が得られない場合がある。中速での撹拌混合する時間は4〜8分が好ましく、より好ましくは6分である。4分より短いと効果に乏しい場合があり、8分を越えるとマーガリンが分離状態となり焼成後サクっとした食感のメロンパン外皮が得られない場合がある。その後、砂糖、液卵及び水を添加後、低速で1分〜3分ミキシングすることが好ましく、より好ましくは2分ミキシングする。1分より短いと、均一混合しない為に不均一な生地となり、メロンパン外皮のサックリ感が低下する場合がある。また3分を越えると、小麦粉が水及び液卵を吸収してグルテンを作り、メロンパン外皮が硬化すると共に焼成後のメロンパン外皮の食感が著しく低下する場合がある。前記のようにミキシングした後、所望のメロンパン外皮生地が得られる。   Although the manufacture example of the melon bread of this invention is not necessarily limited, it illustrates below. First of all, put the weak flour, fat and oil, and if necessary, starch into a mixer bowl, and stir and mix at low speed first and then at medium speed. The slow stirring and mixing time is preferably 3 to 6 minutes, more preferably 4 minutes. When stirring and mixing, if the low speed is less than 3 minutes, the weak flour and margarine may not be uniformly mixed. If the stirring and mixing time exceeds 6 minutes, the mixture that has been uniformly mixed may become sticky due to the softening of margarine, and a melon bread crust with a crunchy texture may not be obtained. The time for stirring and mixing at medium speed is preferably 4 to 8 minutes, more preferably 6 minutes. If it is shorter than 4 minutes, the effect may be poor, and if it exceeds 8 minutes, margarine is in a separated state, and a melon bread crust with a crunchy texture after baking may not be obtained. Then, after adding sugar, liquid egg, and water, it is preferable to mix for 1 minute-3 minutes at low speed, More preferably, it mixes for 2 minutes. If it is shorter than 1 minute, it will not be uniformly mixed, resulting in a non-uniform dough, which may reduce the crispness of the melon bread rind. If it exceeds 3 minutes, the wheat flour absorbs water and liquid eggs to form gluten, and the melon bread hull is hardened and the texture of the melon bread hull after baking may be significantly reduced. After mixing as described above, the desired melon bread crust dough is obtained.

一方、中生地は配合、製法ついて特に限定されることはなく、常法で作製すればよいが、例えば以下のようにすればよい。小麦粉、イースト、イーストフード、糖類、食塩、油脂類、乳製品、卵、水を主な材料として所定量混合して、常法により捏ね上げる。その際、更に必要に応じて油脂類、乳製品、卵等を加える。その後、フロアタイムを所定時間とり、生地を適当な量に分割してから、ベンチタイムを所定時間とり、その後丸め直しの成型をした後、該中生地を前記で作製した外皮生地で包み、グラニュー糖を表面に付着させる。2次発酵を所定時間とった後に、180〜220℃のオーブンにて所定時間焼成し、メロンパンを得ることができる。   On the other hand, the medium dough is not particularly limited with respect to the blending and production method, and may be prepared by a conventional method. For example, it may be as follows. A predetermined amount of flour, yeast, yeast food, saccharides, salt, fats and oils, dairy products, eggs and water are mixed as a main ingredient, and then kneaded in a conventional manner. At that time, fats and oils, dairy products, eggs and the like are further added as necessary. Then, after taking the floor time for a predetermined time and dividing the dough into an appropriate amount, the bench time is taken for a predetermined time, and after re-molding, the inner dough is wrapped in the outer fabric prepared above and granulated. A sugar is attached to the surface. After taking the secondary fermentation for a predetermined time, it can be baked for a predetermined time in an oven at 180 to 220 ° C. to obtain a melon bread.

中生地の配合について例を挙げると食パン生地配合、フランスパン生地配合、イギリスパン生地配合、バターロール生地配合、ブリオッシュ生地配合、デニッシュペストリー生地配合、などがあるがこれらに限定されるものではない。また製法について例を挙げるとストレート法、中種法、ノータイム法、液種法、サワー種法、再捏法、冷凍生地製法、冷蔵生地製法、湯種法があるが本発明はこれらに限定されるものではない。   Examples of the blending of the dough include, but are not limited to, bread bread dough blending, French bread dough blending, British bread dough blending, butter roll dough blending, brioche dough blending, and Danish pastry dough blending. Examples of the production method include straight method, medium seed method, no time method, liquid seed method, sour seed method, re-tanning method, frozen dough manufacturing method, refrigerated dough manufacturing method, hot water seed method, but the present invention is not limited to these. It is not something.

本発明におけるメロンパンの製造においては、中生地にフィリングを包み込んでいても良い。またメロン外皮生地の表面に焼成前トッピングすることも可能であり、例えばグラニュー糖、アーモンドスライスが挙げられる。更には焼成後に粉糖、チョコレート、フォンダンなどのアイシングも可能であり、サクっとした食感のメロンパン外皮を有し、且つ様々バリュエーションに富んだ商品価値の高いメロンパンを作製する事ができる。   In the production of melon bread according to the present invention, the filling may be wrapped in the dough. It is also possible to top the melon skin dough before baking, for example, granulated sugar and almond slices. Furthermore, icing of powdered sugar, chocolate, fondant, etc. is possible after baking, and a melon bread having a crisp texture and rich in various valuations can be produced.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。   EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<メロンパンの官能試験評価>
実施例、比較例で作製したメロンパンを各々5個ずつ、焼成後24時間(D+1),48時間(D+2),72時間(D+3)の間室温(20℃)にて保管した後、熟練した5人のパネラーに試食させ、外皮生地のサクっとした食感の観点を中心に5段階の基準により評価し、その平均点を官能試験結果とした。評価基準は次の通りである。5点:外皮生地の表面がサクっとし硬い、4点:外皮生地がサクっくとしベト付きがない。3点:外皮生地の表面がしっとりして軟らかい、2点:外皮生地の表面にベト付きがあり部分的に泣いている、1点:外皮生地の表面にベト付きが多く全体的に泣いている。
<Sensory test evaluation of melon bread>
5 melon breads prepared in Examples and Comparative Examples were stored at room temperature (20 ° C.) for 24 hours (D + 1), 48 hours (D + 2), and 72 hours (D + 3) after baking. A human panel was sampled and evaluated based on a five-step criterion centered on the crispy texture of the outer skin dough, and the average score was taken as the sensory test result. The evaluation criteria are as follows. 5 points: The surface of the outer fabric is crisp and hard. 4 points: The outer fabric is crisp and has no stickiness. 3 points: The surface of the skin fabric is moist and soft, 2 points: The surface of the skin fabric is sticky and partially crying, 1 point: The surface of the skin fabric is mostly sticky and crying overall .

(実施例1) メロンパン外皮生地の作製
表1のメロンパン外皮生地配合に従って、以下のようなフラワーバッター法でメロンパン外皮生地を作製した。まず、20℃前後に温度調節したマーガリンと薄力粉をミキサーボールに入れ、20Qミキサー(カントー混合機製)で低速にて4分間撹拌混合した。その後中速にて6分間混合した後、さらに上白糖、全卵、水を加えて2分間混合した。それを冷蔵庫にて2時間保管してメロンパン外皮生地を得た。
(Example 1) Production of melon bread hull dough According to the composition of melon bread hull dough shown in Table 1, a melon bread hull dough was produced by the following flower batter method. First, margarine whose temperature was adjusted to around 20 ° C. and soft flour were put into a mixer ball, and stirred and mixed at a low speed for 4 minutes with a 20Q mixer (manufactured by Can Tho mixer). Then, after mixing for 6 minutes at medium speed, sucrose, whole eggs and water were further added and mixed for 2 minutes. This was stored in a refrigerator for 2 hours to obtain a melon bread crust.

(実施例2) メロンパン外皮生地の作製
マーガリンに薄力粉を加える際にコーンスターチ1.5重量部を添加した以外は、実施例1と同様にしてメロンパン外皮生地を得た。
(Example 2) Production of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 1 except that 1.5 parts by weight of corn starch was added to the margarine.

(実施例3) メロンパン外皮生地の作製
コーンスターチの添加量を2重量部にした以外は、実施例2と同様にしてメロンパン外皮生地を得た。
(Example 3) Production of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 2 except that the amount of corn starch added was 2 parts by weight.

(実施例4) メロンパン外皮生地の作製
コーンスターチの添加量を4重量部にした以外は、実施例2と同様にしてメロンパン外皮生地を得た。
(Example 4) Preparation of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 2 except that the amount of corn starch added was 4 parts by weight.

(実施例5) メロンパン外皮生地の作製
コーンスターチの添加量を6重量部にした以外は、実施例2と同様にしてメロンパン外皮生地を得た。
(Example 5) Production of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 2 except that the amount of corn starch added was 6 parts by weight.

(実施例6) メロンパン外皮生地の作製
コーンスターチの添加量を6.5重量部にした以外は、実施例2と同様にしてメロンパン外皮生地を得た。
(Example 6) Production of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 2 except that the amount of corn starch added was 6.5 parts by weight.

(比較例1) メロンパン外皮生地の作製
表1のメロンパン外皮生地配合に従って、以下のようなシュガーバッター法でメロンパン外皮生地を作製した。まず、20℃前後に温度調節したマーガリンと上白糖をミキサーボールに入れ、20Qミキサー(カントー混合機製)で低速にて3分間撹拌混合した。その後中速にて6分間撹拌混合した後、さらに全卵、水を加えて低速にて2分間撹拌混合してから、さらに中速にて6分間撹拌混合した。そしてさらに薄力粉を加え、低速にて1分間撹拌混合した。それを冷蔵庫にて2時間保管してメロンパン外皮生地を得た。
(Comparative Example 1) Production of Melon Bread Crust Dough According to the melon bread crust dough composition shown in Table 1, a melon bread crust dough was produced by the following sugar batter method. First, margarine and super white sugar whose temperature was adjusted to around 20 ° C. were placed in a mixer bowl and stirred and mixed at a low speed for 3 minutes with a 20Q mixer (manufactured by Can Tho mixer). Then, after stirring and mixing at medium speed for 6 minutes, whole eggs and water were further added, and stirring and mixing was performed at low speed for 2 minutes, followed by further stirring and mixing at medium speed for 6 minutes. Further, weak flour was added, and the mixture was stirred and mixed at low speed for 1 minute. This was stored in a refrigerator for 2 hours to obtain a melon bread crust.

(比較例2) メロンパン外皮生地の作製
薄力粉を加える際にコーンスターチ4重量部も添加した以外は、実施例1と同様にしてメロンパン外皮生地を得た。
(Comparative example 2) Production of melon bread hull dough A melon bread hull dough was obtained in the same manner as in Example 1 except that 4 parts by weight of corn starch was also added when the flour was added.

(実施例7〜12、比較例3〜4) メロンパンの作製
表2の配合及び表3の工程に従って、中生地を作製した。得られた中生地60**gを、実施例1〜6或いは比較例1、2で得られたメロンパン外皮生地40gでそれぞれ包み、表4の条件に従いメロンパンを作製した。得られたメロンパンの官能試験評価を行い、それらの結果を表5にまとめた。
(Examples 7 to 12 and Comparative Examples 3 to 4) Production of Melon Bread An intermediate dough was produced according to the formulation in Table 2 and the steps in Table 3. The obtained medium dough 60 ** g was wrapped with 40 g of the melon bread crust dough obtained in Examples 1 to 6 or Comparative Examples 1 and 2, and melon bread was produced according to the conditions shown in Table 4. Sensory test evaluation of the obtained melon bread was performed, and the results are summarized in Table 5.

表5の結果より、サクっとした食感について総合的に最も評価の高かったのものは実施例10であった。その他、実施例9、11に関しても高い評価を得る事ができた。実施例9,10,11は日数経過によるサクっとした食感の低下が著しく少なく、商品価値の高いメロンパンが得られた。反面フラワーバッター法でコーンスターチの入らない(実施例7)、及びコーンスターチ配合量が1.5重量部(実施例8)コーンスターチ配合量が6.5重量部(実施例12)では、比較例3,4に比べれば良いものの、他の実施例に比べると高くない評価結果となった。また実施例9,10,11に比べ、シュガーバッター法(比較例3)及びシュガーバッター法にコーンスターチ4重量部を加えた(比較例4)メロンパン外皮生地は当然の事ながら全く改善されていない為に評価は低く、商品価値についても従来の商品と変わらない点で評価は低かった。   From the results shown in Table 5, Example 10 had the highest overall evaluation on the crispy texture. In addition, high evaluation was also obtained for Examples 9 and 11. In Examples 9, 10 and 11, the crisp texture was not significantly lowered with the passage of days, and melon bread having a high commercial value was obtained. On the other hand, corn starch does not enter by the flower batter method (Example 7), and the corn starch content is 1.5 parts by weight (Example 8). The corn starch content is 6.5 parts by weight (Example 12). Although it was sufficient to compare to 4, the evaluation result was not high compared to other examples. Compared to Examples 9, 10 and 11, the sugar batter method (Comparative Example 3) and the sugar batter method with 4 parts by weight of corn starch added (Comparative Example 4) are naturally not improved at all. The evaluation was low, and the evaluation was low because the product value was not different from the conventional products.

Claims (4)

メロンパンの製造において、外皮生地をフラワーバッター法で作製することを特徴とするメロンパンの製造方法。   In the production of melon bread, a method for producing melon bread, characterized in that an outer dough is produced by a flower batter method. 外皮生地に澱粉を添加することを特徴とする請求項1に記載のメロンパンの製造方法。   The method for producing melon bread according to claim 1, wherein starch is added to the skin dough. 澱粉がコーンスターチであることを特徴とする請求項2に記載のメロンパンの製造方法。   The method for producing melon bread according to claim 2, wherein the starch is corn starch. コーンスターチの添加量が小麦粉100重量部に対して2〜6重量部である請求項3に記載のメロンパンの製造方法。   The method for producing melon bread according to claim 3, wherein the amount of corn starch added is 2 to 6 parts by weight per 100 parts by weight of flour.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010148492A (en) * 2008-11-19 2010-07-08 Nisshin Flour Milling Inc Method for producing baked wheat flour food using topping sugar for cookie dough

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010148492A (en) * 2008-11-19 2010-07-08 Nisshin Flour Milling Inc Method for producing baked wheat flour food using topping sugar for cookie dough

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