JP2007306838A - Sponge dough - Google Patents

Sponge dough Download PDF

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JP2007306838A
JP2007306838A JP2006138305A JP2006138305A JP2007306838A JP 2007306838 A JP2007306838 A JP 2007306838A JP 2006138305 A JP2006138305 A JP 2006138305A JP 2006138305 A JP2006138305 A JP 2006138305A JP 2007306838 A JP2007306838 A JP 2007306838A
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dough
bread
medium
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mass
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JP4646852B2 (en
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Kentaro Kaneko
健太郎 兼子
Kanji Sawa
完司 澤
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Adeka Corp
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Adeka Corp
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Abstract

<P>PROBLEM TO BE SOLVED: To obtain bakery dough for producing a variety bread having a soft palatability, high aging resistance and containing dried fruits and to provide a method for producing the same. <P>SOLUTION: The sponge dough comprising 100 parts by mass of wheat flour and preferably 10-80 parts by mass of dried fruits is used to give a variety bread having an excellent flavor, volume and inner phase, a soft palatability and high aging resistance. The variety bread does not need pretreatment in the use of dried fruits. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は、風味がよく、体積・内相とも良好で、ソフトな食感で老化耐性も高い、乾燥果実を含有するバラエティブレッドを製造することのできる中種生地に関する。   The present invention relates to a medium-sized dough that can produce a variety red containing dried fruits, having a good flavor, good volume and inner phase, soft texture and high aging resistance.

パンの中にレーズンやスライスオレンジ等の乾燥果実が分散しているバラエティブレッドは食事パンの1種として広く親しまれている。その中でもレーズンを使用したレーズンパンは最もポピュラーなものである。     Variety red in which dried fruits such as raisins and sliced oranges are dispersed in bread is widely popular as a kind of meal bread. Among them, raisin bread using raisins is the most popular.

ここで、乾燥果実は水分が少ないため、焼成時に生地表面部分に露出していると焼成時に焦げて硬くなってしまうため、一般的には熱湯で湯戻ししたり、洋酒漬けにするなどの前処理を行なうが、これらの前処理を行なうと、果実中の香味成分が除去されてしまうため得られる乾燥果実含有バラエティブレッドは風味が弱いものとなってしまう問題に加え、計画生産にはなじまない問題、さらには乾燥果実が吸った水分が生地ミキシング時に染みだして生地が軟化し、べたついて扱いにくくなったり、窯落ちや焼き落ち(ケービング)の原因となる問題、さらには、生地が毎回安定しないなどの問題があった。
また、ミキシング時に生地中にこのような固形物が存在すると、グルテン構造の形成を阻害したり、既に形成されたグルテン構造が破壊されたりするため、得られたバラエティブレッドは、体積が小さかったり、内相が荒れていたり、ケービングするなどの問題があった。
さらに乾燥果実は高濃度の糖類を含むため、焼成後にパンクラムの水分が乾燥果実に移行してパンクラムが硬くなりぱさついた食感になってしまう問題、即ち老化しやすいという問題もあった。
上記の問題を回避するために、乾燥果実に代えてレーズンペーストやジャム等の果実ペーストを生地中に練り込むと、得られるパンは外観上の特徴がまったくなくなってしまい、また、高濃度の糖分をパン生地中に含むため、生地が軟化し、べたついて扱いにくくなったり、ケービングする等の問題に加え、焦げやすくなってしまう問題もあった。
Here, dried fruits have little moisture, so if they are exposed on the surface of the dough at the time of baking, they will burn and become hard at the time of baking, so generally before reheating with hot water or soaking in Western sake However, when these pretreatments are carried out, the flavor components in the fruit are removed, so that the resulting dried fruit-containing variety red has a weak flavor and is not suitable for planned production. The problem is that moisture absorbed by dried fruits oozes out during dough mixing, softening the dough, making it sticky and unwieldy, causing kiln dropping and burning (caving), and stable dough every time There was a problem such as not.
In addition, if such solids are present in the dough during mixing, the formation of gluten structure is inhibited, or the already formed gluten structure is destroyed, so the obtained variety red has a small volume, There were problems such as rough internal phases and caving.
Furthermore, since the dried fruit contains a high concentration of saccharides, there was a problem that the moisture of the crumbs transferred to the dried fruit after baking, and the crumbs became hard and had a crunchy texture, that is, a problem of aging.
In order to avoid the above problems, if fruit paste such as raisin paste or jam is kneaded into the dough instead of dried fruit, the resulting bread will have no appearance characteristics and high sugar content Is included in the bread dough, the dough becomes soft and sticky and difficult to handle, and in addition to problems such as caving, there is also a problem that it becomes easy to burn.

ところで、現在一般的におこなわれている製パン法を大別すると、中種製パン法とストレート製パン法に分類することができるが、乾燥果実を使用したバラエティブレッドでは、品質の安定したパンを得られることから、中種製パン法を使用し、乾燥果実を本捏工程で添加する製パン法が広く採用されている。   By the way, it is possible to categorize bread making methods that are generally used at present, and it can be classified into medium-type bread making methods and straight bread making methods. Therefore, a bread-making method using a medium-sized bread making method and adding dried fruits in the main cocoon process is widely adopted.

なお、中種製パン法とは、製パンに用いる小麦粉の一部又は全部をあらかじめ水とあわせてミキシングした「中種生地」を通常2〜4時間程度発酵、熟成、水和させ、その中種に残りの原料を添加、再びミキシングしてパン生地を製造し、分割・丸目、成形、ホイロ、焼成し、パンを得る方法であり、ソフトで老化しにくいパンを得ることができるが、上記中種製パン法による、乾燥果実を使用したバラエティブレッドでは、老化を防止することは困難であることに加え、その乾燥果実の重量によってケービングするなどの問題を起こしやすいものであった。   In addition, the medium-sized bread making method is a method of fermenting, ripening and hydrating a “medium seed dough” obtained by mixing some or all of the flour used for bread making with water in advance, usually for about 2 to 4 hours. The remaining ingredients are added to the seeds and mixed again to produce bread dough, which is divided, rounded, molded, proofed, baked to obtain bread. Variety red using dried fruits by the seed baking method is difficult to prevent aging, and easily causes problems such as caving due to the weight of the dried fruits.

このような様々な問題を有する乾燥果実を使用したバラエティブレッドを改良する方法は過去、様々な方法が行なわれており、例えば、有機酸モノグリセリドを使用する方法(例えば特許文献1参照)、あるいは、糊料と澱粉と蛋白を併用する方法(例えば特許文献2参照)、アスコルビン酸と2種乳化剤を含有する乳化物を使用する方法(例えば特許文献3参照)などの方法が検討されてきた。
しかし、これらの方法は、乳化剤や糊料等を使用してソフトな食感とする方法であるため、食感がねちゃついたり、風味が悪化する問題があった。また、老化耐性についても、焼成当初はたしかにソフトであるが、経日保管時の内相の硬化速度自体はまったく同じであり、老化耐性が向上したものではなかった。また、乾燥果実の重量によるケービングなどの問題は解消できなかった。
In the past, various methods for improving variety red using dried fruits having various problems have been performed. For example, a method using an organic acid monoglyceride (see, for example, Patent Document 1), or Methods such as a method of using a paste, starch and protein in combination (for example, see Patent Document 2) and a method of using an emulsion containing ascorbic acid and two kinds of emulsifiers (for example, see Patent Document 3) have been studied.
However, since these methods are methods for making a soft texture by using an emulsifier, a paste, and the like, there are problems that the texture is sticky and the flavor is deteriorated. In addition, the aging resistance was certainly soft at the beginning of baking, but the curing rate of the inner phase during storage over time was exactly the same, and the aging resistance was not improved. In addition, problems such as caving due to the weight of the dried fruit could not be solved.

特開昭59−025644号公報JP 59-025644 A 特開昭60−160833号公報JP-A-60-160833 特開平7−132039号公報JP 7-1332039 A

従って、本発明の目的は、風味がよく、体積・内相とも良好で、ソフトな食感で老化耐性も高い、乾燥果実を含有するバラエティブレッドを製造することのできるパン生地、及びパンの製造方法を提供することにある。   Accordingly, an object of the present invention is to provide a bread dough that can produce a variety red containing dried fruits, having a good flavor, good volume and internal phase, soft texture and high aging resistance, and bread production method Is to provide.

本発明者らは鋭意検討を行った結果、従来、グルテン構造の形成を阻害しないため、生地製造の最終段階で添加していた乾燥果実を中種生地の段階で添加すると、全く意外なことに、上記問題を全て解消可能であることを知見した。即ち、中種発酵中に小麦粉の吸水と同時に乾燥果実も軟化するため、乾燥果実の前処理が不要であり、さらに、この中種生地を使用して本捏ミキシングをすることで、乾燥果実は適度に破砕されながら生地中に分散するため、固形物を含有する生地でありながら、十分な生地グルテン構造の形成が可能であること、更には、乾燥果実中の糖分が適度に生地中に分散するため、ケービングや焼成時の焦げもなく、自然な風味でありながら、高い老化耐性を有し、ねちゃつくことのない良好な食感のパンが得られることを見出した。
本発明は、上記知見に基づきなされたもので、小麦粉を主成分とし、乾燥果実を含有する中種生地、該中種生地を使用したパン生地、及び、該パン生地を使用したパン、更には該パンの製造方法を提供するものである。
As a result of intensive studies, the present inventors have not surprisingly inhibited the formation of gluten structure, so it is quite surprising that the dried fruit added at the final stage of dough production is added at the middle seed dough stage. It was found that all the above problems can be solved. That is, the dried fruit softens at the same time as the water absorption of the flour during the medium-sized fermentation, so that the pre-treatment of the dried fruit is unnecessary. Because it is dispersed in the dough while being appropriately crushed, it is possible to form a sufficient dough gluten structure even though it is a dough containing solids, and furthermore, the sugar content in the dried fruit is moderately dispersed in the dough Therefore, the present inventors have found that a bread having a good texture that does not burn during caving or baking, has a natural flavor, has high aging resistance, and does not stick.
The present invention has been made on the basis of the above findings, and is a medium dough mainly composed of flour and containing dried fruits, a bread dough using the medium dough, a bread using the bread dough, and further the bread The manufacturing method of this is provided.

本発明の中種生地を使用して得られたパンは、ケービングがなく、風味がよく、体積、内相とも良好で、ソフトな食感で老化耐性も高く、乾燥果実の焦げも少ないものである。また、本発明では乾燥果実の前処理の必要がない。   The bread obtained using the medium-sized dough of the present invention has no caving, good flavor, good volume and inner phase, soft texture, high aging resistance, and less dry fruit scorch. is there. In the present invention, there is no need for pretreatment of dried fruits.

以下、本発明の中種生地について詳細に説明する。
本発明の中種生地に使用する小麦粉は、中種生地における主成分であり、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、胚芽等が挙げられ、特に強力粉が好ましく用いられる。
Hereinafter, the medium-sized fabric of the present invention will be described in detail.
The wheat flour used in the medium seed dough of the present invention is the main component in the medium seed dough, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain, germ, etc. It is done.

本発明の中種生地に使用する乾燥果実とは、果実類を天日乾燥、糖置換後乾燥などの乾燥工程を経て得られるものである。
本発明の中種生地に使用する乾燥果実の種類としては、果実類において乾燥果実としてそのまま食用に供されるものであれば何れでも使用可能であり、例えばキウイフルーツ、パパイヤ、マンゴ、パイナップル、イチジク、オレンジ、レモン、アップル、アプリコット、チェリー、ブドウ、ラズベリー、ストロベリー、ブルーベリー、クランベリー、プラム等の乾燥品があげられる。上記乾燥果実は、1種若しくは2種類以上を混合使用してもよい。本発明では、ブドウ又はプラムの乾燥品、即ち、レーズン又はプル−ンを使用することが、老化防止に効果的である点で好ましく、中でも、下記の刻み加工をすることなく生地に直接添加可能な体積であることから、レーズンが特に好ましい。
The dried fruit used for the medium-sized dough of the present invention is obtained through a drying process such as sun drying, drying after sugar substitution, and the like.
As the kind of the dried fruit used for the medium-sized dough of the present invention, any fruit can be used as long as it is provided as edible fruit as dried fruit. For example, kiwifruit, papaya, mango, pineapple, fig , Orange, lemon, apple, apricot, cherry, grape, raspberry, strawberry, blueberry, cranberry, plum and the like. The dried fruits may be used alone or in combination of two or more. In the present invention, it is preferable to use a dried product of grape or plum, that is, raisins or prune, because it is effective in preventing aging, and in particular, it can be added directly to the dough without the following chopping process. Raisins are particularly preferred because of their large volume.

上記乾燥果実は、従来乾燥果実を使用するパン類仕込みで行なわれていた湯戻しや洋酒漬けなどの前処理を必要とせず、むしろ前処理は行なわないことが好ましい。前処理を行なうと、香味成分が除去されてしまうため、風味が弱くなってしまうおそれがあり、さらには生地がべたついたり、ケービングを起こしたりするおそれもある。
また、上記乾燥果実は、そのまま中種生地に混合することもできるが、大きな乾燥果実は、一般には、立方体状、直方体状、角柱状、円柱状、半円柱状、球状、薄片状などの小片状に刻んで混合される。
その1片の好ましい重量は、0.1g〜10g、より好ましくは0.2g〜5g、最も好ましくは0.5g〜3gである。また、その1片の好ましい体積は、1〜10000mm3、より好ましくは10〜5000mm3、最も好ましくは10〜3000mm3である。
It is preferable that the dried fruit does not require pretreatment such as reconstitution with hot water or pickled with sake, which has been conventionally performed in bread preparation using dried fruits, but rather pretreatment is not performed. When the pretreatment is performed, the flavor component is removed, so that the flavor may be weakened, and the dough may become sticky or caving may occur.
In addition, the above-mentioned dried fruit can be directly mixed with the medium seed dough, but large dried fruits are generally small, such as cubic, rectangular parallelepiped, prismatic, cylindrical, semi-cylindrical, spherical, flaky, etc. Mix in small pieces.
The preferred weight of the piece is 0.1 g to 10 g, more preferably 0.2 g to 5 g, and most preferably 0.5 g to 3 g. Also preferred volume of the piece is, 1~10000Mm 3, more preferably 10~5000Mm 3, most preferably 10~3000mm 3.

上記乾燥果実は、水分活性が0.30〜0.80、且つ水分が2〜30質量%の範囲にあることが好ましく、より好ましくは水分活性が0.35〜0.75、且つ水分が6〜25質量%であり、さらに好ましくは水分活性が0.40〜0.75、且つ水分が7〜20質量%である。
水分活性が0.80より高いか、又は水分が30質量%より高いと、生地がべたついて扱いにくくなるおそれがあり、また、得られるバラエティブレッドがねちゃついた食感になるおそれもある。一方、水分活性が0.30未満、又は水分が2質量%未満であると、得られるバラエティブレッドがソフトな食感とならないおそれがあることに加え、十分な老化耐性が得られないおそれがある。
The dried fruit preferably has a water activity of 0.30 to 0.80 and a water content of 2 to 30% by mass, more preferably a water activity of 0.35 to 0.75 and a water content of 6 The water activity is 0.40 to 0.75, and the water content is 7 to 20% by mass.
If the water activity is higher than 0.80 or the water content is higher than 30% by mass, the dough may become sticky and difficult to handle, and the resulting variety red may have a sticky texture. On the other hand, if the water activity is less than 0.30 or the water content is less than 2% by mass, the resulting variety red may not have a soft texture, and sufficient aging resistance may not be obtained. .

本発明の中種生地は、上記乾燥果実を、中種生地に使用する小麦粉100質量部に対し、好ましくは10〜80質量部、より好ましくは10〜60質量部、さらに好ましくは10〜40質量部含有する。
上記果実の含有量が10質量部未満であると、得られるパン類において果実の風味が弱く、又十分な老化耐性が得られにくく、80質量部を超えると本捏ミキシング時にべたつきが顕著になり、生地がまとまらない等の問題がおこるおそれがある。
The medium seed dough of the present invention is preferably 10 to 80 parts by weight, more preferably 10 to 60 parts by weight, and still more preferably 10 to 40 parts by weight with respect to 100 parts by weight of the flour used for the medium seed dough. Contains.
When the content of the fruit is less than 10 parts by mass, the resulting breads have a weak fruit flavor, and sufficient aging resistance is difficult to obtain. , There is a risk of problems such as the dough not being collected.

また、本発明の中種生地は、さらに油脂を中種生地に使用する小麦粉100質量部に対し、好ましくは4〜20質量部、より好ましくは5〜15質量部含有する。油脂をさらに含有させることで、小麦粉の吸水を抑制し、乾燥果実への吸水を促進することができるため、より風味がよく、また、後の本捏工程での乾燥果実の分散性が優れるため、よりソフトでしとりのあるバラエティブレッドを得ることができる。
使用する油脂としては、特に限定されるものではなく、食用油脂であればどのような油脂であっても用いることができ、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油、バターオイル等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される1又は2以上の処理を施した加工油脂が挙げられる。更に、これらの油脂の乳化物、あるいは油脂を含有する食品であるバター、マーガリン、クリーム、ショートニング、牛乳、濃縮乳等を用いることもできる。
なお、油脂の乳化物を使用する場合、その乳化形態は油中水型でも水中油型でもよく、また、油中水中油型や、水中油中水型などの2重乳化型であってもよい。
なお、上記油脂含量は、油脂として油脂の乳化物、あるいは油脂を含有する食品を使用した場合、その純油分を指すものである。
In addition, the medium seed dough of the present invention preferably contains 4 to 20 parts by mass, more preferably 5 to 15 parts by mass, with respect to 100 parts by mass of the flour using fats and oils for the medium seed dough. By further containing fats and oils, water absorption of the flour can be suppressed and water absorption to the dried fruit can be promoted, resulting in a better flavor and excellent dispersibility of the dried fruit in the subsequent main cocoon process. It is possible to obtain a softer and more colorful variety red.
The fats and oils to be used are not particularly limited, and any fats and oils can be used as long as they are edible fats and oils. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, large oil Various oils such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, butter oil, etc., and hydrogenated, fractionated and transesterified And processed oils and fats that have been subjected to one or more treatments. Furthermore, the emulsion of these fats and oils, or the food containing fats and oils, such as butter, margarine, cream, shortening, milk, concentrated milk, etc., can also be used.
In addition, when using the emulsion of fats and oils, the emulsification form may be a water-in-oil type or an oil-in-water type, or a double emulsion type such as an oil-in-water type or a water-in-oil-in-water type. Good.
In addition, the said fat and oil content points out the pure oil part, when the emulsion of fats and oils or the foodstuff containing fats and oils is used as fats and oils.

なお、本発明の中種生地の水分含量は、中種生地に使用する小麦粉100質量部に対し、好ましくは40〜100質量部、より好ましくは50〜70質量部である。水分含量が40質量部未満であると、得られるバラエティブレッドがソフトな食感とならないおそれがあり、また、水分含量が100質量部を超えると、得られるパンの内相が荒れやすい。
なお、上記水分含量は、上記油脂の乳化物や、牛乳や液糖などの水分を含有する食品や食品添加物を使用した場合は、その純水分を指すものである。
In addition, the water content of the medium seed dough of the present invention is preferably 40 to 100 parts by mass, and more preferably 50 to 70 parts by mass with respect to 100 parts by mass of the flour used for the medium seed dough. If the moisture content is less than 40 parts by mass, the resulting variety red may not have a soft texture, and if the moisture content exceeds 100 parts by mass, the resulting bread internal phase tends to be rough.
In addition, the said water | moisture content points out the pure water | moisture content, when the foodstuff and food additive containing water | moisture contents, such as the said fats and oils emulsion, milk, and liquid sugar, are used.

なお、本発明の中種生地には、上記成分以外に、乳製品、乳蛋白、酵素、卵類、糖類、塩、澱粉類、イースト、イーストフード、着色料、着香料、ココアパウダー、コーヒー粉末、チーズ、野菜粉末等の各種製パン原料が使用され、これらの使用量は生地の種類により適宜調整される。   In addition to the above ingredients, the medium seed dough of the present invention includes dairy products, milk proteins, enzymes, eggs, sugars, salts, starches, yeast, yeast food, coloring agents, flavoring agents, cocoa powder, and coffee powder. Various baking ingredients such as cheese and vegetable powder are used, and the amount used is appropriately adjusted according to the type of dough.

上記中種生地を得る際には、小麦粉に対して、乾燥果実、イースト及び適宜量の水、さらに必要に応じその他成分を加えて、ミキシングする。この中種ミキシング条件は、乾燥果実を添加しない従来の中種生地と同様でよく、粉と水が軽く混合する程度で留める。具体的には、例えば縦型ミキサーであれば低速2分後、必要に応じ中速2分を足す程度である。この程度のミキシングであれば、乾燥果実が潰れることがないため、乾燥果実は中種ミキシングの最初から添加してもよいが、生地がほぼまとまった中種ミキシング終期に添加してもよい。   When obtaining the above-mentioned medium-sized dough, dry fruits, yeast, an appropriate amount of water, and other components as necessary are added to the flour and mixed. This medium seed mixing condition may be the same as that of a conventional medium seed dough without adding dried fruits, and is kept to the extent that the powder and water are lightly mixed. Specifically, for example, in the case of a vertical mixer, after a low speed of 2 minutes, a medium speed of 2 minutes is added if necessary. With this level of mixing, the dried fruit will not be crushed, so the dried fruit may be added from the beginning of the medium seed mixing, or may be added at the end of the medium seed mixing where the dough is almost gathered.

次に、本発明のパン生地について詳細に説明する。
本発明のパン生地は、本発明の中種生地を使用する限りにおいて特に制限されず、一般の中種製パン法により得られるものである。すなわち、上述した本発明の中種生地を、中種発酵させた後、さらに他の製パン原料を添加して再度ミキシング(本捏ミキシング)をして得られるものである。この本捏ミキシング時に添加する製パン原料としては、上記中種生地に使用する上記各種製パン原料と同一のものを使用することができ、これらの使用量は、生地の種類により適宜調整される。また、別途、湯種、中麺、老麺等を添加することもできる。
本捏ミキシング時に添加する小麦粉の量は、パン生地中の小麦粉中に占める中種生地中の小麦粉の割合が、好ましくは30〜100質量%、より好ましくは50〜100質量%、さらに好ましくは60〜80質量%となる量である。
Next, the bread dough of the present invention will be described in detail.
The bread dough of the present invention is not particularly limited as long as the medium seed dough of the present invention is used, and can be obtained by a general medium seed baking method. That is, after the above-described medium-sized dough of the present invention is subjected to medium-type fermentation, another bread-making material is further added and mixed again (main rice mixing). As the bread-making raw material to be added at the time of the main mix, the same ones as the above-mentioned various bread-making raw materials used for the medium-sized dough can be used, and the amount used is appropriately adjusted depending on the kind of dough . Separately, hot water seeds, medium noodles, old noodles and the like can also be added.
As for the amount of flour added at the time of the main mix, the ratio of the flour in the medium seed dough in the flour in the bread dough is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and still more preferably 60 to 60%. The amount is 80% by mass.

本発明のパン生地は、上記の如く、中種の段階で乾燥果実が添加されたものであるため、パン生地中に細かく破砕された果皮成分や繊維部分が残存し視認できるが、果肉部分は、ほとんどがパン生地中に練り込まれて略均一化しているものである。
従来の乾燥果実含有パン生地は、ほぼ完全に乾燥果実の形態を残しているか、又は全く形状を残さないまでに練り込まれて均一化しているかである点が異なる。
なお、本発明のパン類において、乾燥果実を添加するための生地の種類としては、中種生地を使用して製造するパン類生地であればどのような種類でもよく、例えば、食パン生地、菓子パン生地、フランスパン生地、デニッシュ・ペストリー生地、スイートロール生地、ドーナツ生地等が挙げられる。
なかでも本発明は、元来糖や油脂の含量が低いため老化しやすいものであった食パン生地であることが好ましい。
As described above, the bread dough of the present invention is obtained by adding dried fruits at the middle seed stage, so that finely crushed skin components and fiber portions remain in the bread dough and can be visually recognized. Is kneaded into bread dough and made substantially uniform.
The difference is that the conventional dried fruit-containing bread dough is almost completely left in the form of dried fruit or is kneaded and homogenized until no shape is left.
In the breads of the present invention, the kind of dough for adding the dried fruit may be any kind as long as it is a bread dough produced using a medium seed dough. For example, bread dough, sweet bread Examples include dough, French bread dough, Danish pastry dough, sweet roll dough, and donut dough.
In particular, the present invention is preferably a bread dough that was originally easy to age due to its low content of sugars and fats.

次に、本発明のパン類について詳細に説明する。本発明のパン類は、上述した本発明のパン生地を、焼成、蒸す、フライ等加熱することによって得られるものであり、パン内相に乾燥果実由来の風味が均一に分散しているが、細かく破砕された果皮成分や繊維部分が残存し、視認できるものである。   Next, the breads of the present invention will be described in detail. The breads of the present invention are obtained by heating the bread dough of the present invention described above by baking, steaming, frying, etc., and the flavor derived from dried fruits is uniformly dispersed in the bread inner phase, but finely The crushed pericarp component and the fiber part remain and can be visually recognized.

次に、本発明のパン類の製造法について詳細に説明する。なお、以下において特に詳述しないことについては、上述した本発明の中種生地の項で詳述したことと同様である。即ち、本発明のパン類の製造法は、小麦粉を主成分とし乾燥果実を含有する中種生地を使用し、中種発酵を行なう中種工程を採用し、更に他の製パン原料を添加して本捏ミキシングをおこなった上記パン生地を使用することを特徴とする。
ここで、ストレート法の生地ミキシングの初期に、乾燥果実を添加すると、本発明のパン類と同様の、細かく破砕された果皮成分や繊維部分が残存し、視認できる内相のパン類が得られるが、練り込まれた乾燥果実の果肉由来の成分と小麦粉との接触時間が中種法に比べて極めて長いために生地のダメージが大きく、体積が小さく、内相が荒れ、更にはケービングを起こしてしまう。
Next, the method for producing bread according to the present invention will be described in detail. In addition, what is not specifically described below is the same as that described in detail in the above-mentioned medium-sized dough section of the present invention. That is, the bread production method of the present invention employs a medium seed process in which medium seed dough is used which contains wheat flour as a main component and contains dried fruit, and other bread ingredients are added. Using the bread dough mixed with the main roll.
Here, when dried fruits are added at the beginning of the dough mixing in the straight method, finely crushed skin components and fiber portions remain as in the breads of the present invention, and visible internal phase breads are obtained. However, since the contact time between the ingredients derived from the pulp of the dried fruit and the flour is extremely long compared to the medium seed method, the dough is heavily damaged, the volume is small, the internal phase is rough, and caving occurs. End up.

上記中種発酵を行なう際の発酵温度及び発酵時間としては、好ましくは0〜36℃で60〜1200分、更に好ましくは10〜32℃で120〜600分、一層好ましくは20〜30℃で120〜360分が採用される。上記発酵温度が0℃よりも低いと発酵阻害が起こるおそれがあるため好ましくなく、36℃よりも高いと、発酵の進みすぎによる異臭が発生しやすいので好ましくない。また、上記発酵時間が60分より短いと、パン類の発酵による風味が得られにくいので好ましくなく、1200分より長いと、発酵の進みすぎによる悪臭が発生しやすいので好ましくない。   The fermentation temperature and fermentation time for carrying out the above-mentioned medium fermentation are preferably 0 to 36 ° C. for 60 to 1200 minutes, more preferably 10 to 32 ° C. for 120 to 600 minutes, more preferably 20 to 30 ° C. for 120 minutes. ~ 360 minutes is employed. If the fermentation temperature is lower than 0 ° C., fermentation inhibition may occur, which is not preferable. If the temperature is higher than 36 ° C., an unpleasant odor due to excessive progress of fermentation is likely to occur. Moreover, when the said fermentation time is shorter than 60 minutes, since the flavor by fermentation of bread is difficult to be obtained, it is unpreferable, and when it is longer than 1200 minutes, bad odor due to excessive progress of fermentation is likely to occur.

本発明のパン類の製造法においては、上記中種発酵を行った中種生地を、本捏工程において使用する上記の材料を添加して、ミキシングし、次いでフロア、成型、ベンチ、最終発酵(ホイロ)等の通常の製パン工程を経て、焼成、蒸す、フライ等加熱することにより本発明のパン類が得られる。
なお、得られるパン類に、形状を残した状態の乾燥果実を含有させるために、本捏ミキシング以降に乾燥果実を追加添加してもよい。この場合、本捏ミキシングの終期に添加するか、成型時に巻き込むなどの方法を採ることができる。
In the method for producing breads of the present invention, the above-mentioned medium seed dough subjected to the above medium seed fermentation is mixed with the above materials used in the main koji process, and then mixed into the floor, molded, bench, final fermentation ( The breads of the present invention can be obtained by heating through baking, steaming, frying and the like through a normal bread-making process such as proofing.
In addition, in order to contain the dried fruit of the state which left the shape in the breads obtained, you may additionally add a dried fruit after the main fruit mixing. In this case, a method such as adding at the end of the main mix or entraining at the time of molding can be employed.

以下、本発明を実施例及び比較例に基づいて詳細に説明する。   Hereinafter, the present invention will be described in detail based on examples and comparative examples.

〔実施例1〕
強力粉70質量部、生イースト2質量部、イーストフード0.1質量部、水40質量部をミキサーボウルに投入し、フックを使用し、低速2分混合後、レーズン20質量部(平均重量1g、平均体積200mm3)(水分含量15質量%、水分活性0.5)を前処理せずそのまま添加し、さらに中速2分混合し、小麦粉100質量部に対して乾燥果実を29質量部含有する中種生地を得た。捏ね上げ温度は24℃であった。この中種生地を生地ボックスに入れ、温度28℃、相対湿度85%の恒温室で、4時間中種発酵をおこなった。終点温度は29℃であった。この中種発酵の終了した生地を再びミキサーボウルに投入し、さらに、強力粉30質量部、食塩1.8質量部、上白糖5質量部、脱脂粉乳1質量部、水20質量部を添加し、低速3分、中速3分ミキシングした。ここで練込油脂(マーガリン)10質量部を投入し、フックを使用し、低速3分、中速4分ミキシングをおこない、パン生地を得た。得られたパン生地の捏ね上げ温度は28℃であった。ここで、フロアタイムを30分とった後、1200gに分割・丸目をおこなった。分割・丸目時の生地はべたつかず作業性は良好であった。次いでベンチタイムを20分とった後、モルダーを使用し、ワンローフ成形し、ワンロ―フ型に入れ、38℃、相対湿度85%、55分ホイロをとった後、200℃に設定した固定窯に入れ40分焼成し、レーズンパンを得た。得られたレーズンパンを1時間放冷後、厚さ15mmにスライスしたところ、細かく破砕されたレーズンの果皮が視認でき、内相もキメが細かく良好であり、試食したところ、風味がよく、ソフトでしとりのある良好な食感を示した。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食しても、ソフトでしとりのある良好な食感は保持されていた。
[Example 1]
70 parts by weight of strong powder, 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, 40 parts by weight of water are put into a mixer bowl, mixed with a hook and mixed at low speed for 2 minutes, and then 20 parts by weight of raisins (average weight 1 g, Average volume 200 mm 3 ) (water content 15% by weight, water activity 0.5) is added as it is without pretreatment, and further mixed for 2 minutes at medium speed, and contains 29 parts by weight of dried fruits with respect to 100 parts by weight of flour. A medium dough was obtained. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to medium-sized fermentation is again put into the mixer bowl, and 30 parts by mass of strong powder, 1.8 parts by mass of salt, 5 parts by mass of white sucrose, 1 part by mass of skim milk powder, and 20 parts by mass of water are added, Mixing was 3 minutes at low speed and 3 minutes at medium speed. Here, 10 parts by mass of kneaded fats and oils (margarine) was added, and a hook was used, and mixing was performed at a low speed of 3 minutes and a medium speed of 4 minutes to obtain bread dough. The resulting dough had a kneading temperature of 28 ° C. Here, after taking the floor time of 30 minutes, it was divided and rounded to 1200 g. The fabric at the time of division and rounding was not sticky and the workability was good. Next, after taking a bench time of 20 minutes, using a molder, forming a one loaf, putting it in a one loaf mold, taking a proof at 38 ° C, relative humidity 85%, 55 minutes, and then in a fixed kiln set at 200 ° C. It was baked for 40 minutes to obtain raisin bread. The resulting raisin bread was allowed to cool for 1 hour, and then sliced to a thickness of 15 mm. The finely crushed raisin peel was visible, the inner phase was fine and fine, and when tasted, the flavor was good and soft. It had a good texture with a deer. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with a soft and smooth texture was maintained.

〔実施例2〕
実施例1におけるワンローフ成型時に、熱湯で1時間湯戻ししたレーズンをさらに180g(小麦粉100質量部に対し34質量部)を巻き込んだ以外は、実施例1と同様にして、実施例2のパン生地、さらにレーズンパンを得た。得られたパン生地は、分割・丸目時にべたつかず作業性は良好であった。得られたレーズンパンを1時間放冷後、厚さ15mmにスライスしたところ、破砕されていない大きなレーズンの粒と細かく破砕されたレーズンの果皮が視認でき、内相もキメが細かく良好であり、試食したところ、風味がよく、ソフトでしとりのある良好な食感を示した。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食しても、実施例1とほぼ同等のソフトでしとりのある良好な食感は保持されていた。
[Example 2]
In the same manner as in Example 1 except that 180 g (34 parts by mass with respect to 100 parts by mass of wheat flour) of raisins reconstituted with hot water for 1 hour at the time of one loaf molding in Example 1, I got raisin bread. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, it showed a good texture with good flavor and softness. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with a soft and crisp texture almost the same as in Example 1 was maintained.

〔実施例3〕
実施例1における中種製造時に、植物性ホイップクリーム(油分含量40質量%、水分含量50質量%)20質量部を添加し、水を30質量部に減じた以外は実施例1と同様にして、実施例3の中種生地を得た。この中種生地は小麦粉100質量部に対して乾燥果実を29質量部、油脂を8質量部含有するものであった。この中種生地を使用して実施例1と同様にしてパン生地、さらにレーズンパンを得た。得られたパン生地は、分割・丸目時にべたつかず作業性は良好であった。得られたレーズンパンを1時間放冷後、厚さ15mmにスライスしたところ、破砕されていない大きなレーズンの粒と細かく破砕されたレーズンの果皮が視認でき、内相もキメが細かく良好であり、試食したところ、実施例1よりもさらに風味がよく、ソフトでしとりのある良好な食感を示した。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食しても、ほぼ同等のソフトでしとりのある良好な食感は保持されていた。
Example 3
In the same manner as in Example 1 except that 20 parts by mass of vegetable whipped cream (oil content 40% by mass, moisture content 50% by mass) was added and water was reduced to 30 parts by mass during the production of the medium seed in Example 1. A medium seed fabric of Example 3 was obtained. This medium seed dough contained 29 parts by mass of dried fruits and 8 parts by mass of fats and oils with respect to 100 parts by mass of flour. Using this medium seed dough, bread dough and further raisin bread were obtained in the same manner as in Example 1. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, the flavor was even better than in Example 1, and it showed a soft and moist texture. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with almost the same softness and wrinkle was maintained.

〔実施例4〕
実施例2における中種製造時に、植物性ホイップクリーム(油分含量40質量%、水分含量50質量%)20質量部を添加し、水を30質量部に減じた以外は実施例1と同様にして、実施例4の中種生地、パン生地、さらにレーズンパンを得た。得られたパン生地は、分割・丸目時にべたつかず作業性は良好であった。得られたレーズンパンを1時間放冷後、厚さ15mmにスライスしたところ、破砕されていない大きなレーズンの粒と細かく破砕されたレーズンの果皮が視認でき、内相もキメが細かく良好であり、試食したところ、実施例2よりもさらに風味がよく、ソフトでしとりのある良好な食感を示した。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食しても、ほぼ同等のソフトでしとりのある良好な食感は保持されていた。
Example 4
In the same manner as in Example 1, except that 20 parts by weight of vegetable whipped cream (oil content 40% by mass, moisture content 50% by mass) was added and water was reduced to 30 parts by mass during the production of the medium seed in Example 2. Then, a medium-sized dough, bread dough, and raisin bread were obtained. The obtained bread dough was not sticky when divided and rounded, and the workability was good. When the obtained raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm, large raisins grains that were not crushed and finely crushed raisin peels were visible, and the internal phase was fine and good, When sampled, it had a better flavor than Example 2 and showed a soft and moist texture. Even when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, a good texture with almost the same softness and wrinkle was maintained.

〔比較例1〕
レーズン20質量部を、中種に添加するのではなく、本捏時に前処理せずに添加(ミキシング終了後に添加して低速1分混合)した以外は、実施例1と同様にして、比較例1のレーズンパンを得た。得られたパン生地は、分割・丸目時にべたつかず作業性は良好であった。得られたレーズンパンを1時間放冷後、厚さ15mmにスライスしたところ、破砕されていない大きなレーズンの粒が視認でき、内相はややキメが細かく良好であったが、試食したところ、風味が弱く、ソフトではあるが、しとりが不足し、特にレーズン部分が硬い食感のまま残ってしまっていた。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食すると、ややひきがあり、硬いぱさぱさした食感を示した。
[Comparative Example 1]
Comparative Example as in Example 1 except that 20 parts by weight of raisins were not added to the middle seed but added without pretreatment at the time of main cooking (added after mixing was completed and mixed at low speed for 1 minute) 1 raisin bread was obtained. The obtained bread dough was not sticky when divided and rounded, and the workability was good. The resulting raisin bread was allowed to cool for 1 hour and then sliced to a thickness of 15 mm. Large raisins grains that were not crushed were visible, and the inner phase was slightly fine and fine. Although it was weak and soft, there was a shortage of wrinkles, and the raisins were left with a hard texture. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, it was slightly ground and showed a hard crispy texture.

〔比較例2〕
熱湯で1時間湯戻ししたレーズンを使用した以外は比較例1と同様にして、比較例2のレーズンパンを得た。得られたパン生地は、分割・丸目時にややべたついたものの、作業性はおおむね良好であったが、得られたレーズンパンはややケービングが起きていた。1時間放冷後、厚さ15mmにスライスしたところ、破砕されていない大きなレーズンの粒が視認でき、内相はややキメが細かく良好であったが、試食したところ、風味が極めて弱いものであった。また、食感についても比較例1のレーズンパンに比べてややソフトであり、しとりもあるが、実施例1のレーズンパンに比べると遥かに劣るものであった。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食すると、比較例1のレーズンパンと同様、ややひきがあり、硬いぱさぱさした食感を示した。
[Comparative Example 2]
A raisin bread of Comparative Example 2 was obtained in the same manner as Comparative Example 1 except that the raisins reconstituted with hot water for 1 hour were used. Although the obtained bread dough was slightly sticky at the time of division and rounding, the workability was generally good, but the obtained raisin bread was somewhat caving. After cooling for 1 hour, when sliced to a thickness of 15 mm, large raisins grains that were not crushed were visible, and the inner phase was slightly fine and fine, but when tasted, the flavor was extremely weak. It was. Also, the texture was slightly softer than the raisin bread of Comparative Example 1 and had a bitter taste, but was much inferior to the raisin bread of Example 1. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, the sample was slightly ground and had a hard and crispy texture, similar to the raisin bread of Comparative Example 1.

〔比較例3〕
実施例1で使用した、レーズン20質量部を、中種に添加するのではなく、本捏時に前処理せずに添加(ミキシングの最初から添加)した以外は、実施例1と同様にして、比較例3のレーズンパンを得た。得られたパン生地は、分割・丸目時にややべたつきがあったものの作業性はおおむね良好であったが、得られたレーズンパンは体積が小さい上、ケービングが発生した。1時間放冷後、厚さ15mmにスライスしたところ、細かく破砕されたレーズンの果皮が視認できたが内相が荒れたものである上、試食したところ、風味がやや弱く、ねちゃついた食感を示した。なお、得られたレーズンパンを袋に詰めて25℃3日保管した後に試食すると、ねちゃつきがあるうえ、やや硬い食感を示した。
[Comparative Example 3]
20 parts by weight of raisins used in Example 1 were not added to the middle seed, but were added without any pretreatment during the main cooking (added from the beginning of mixing), in the same manner as in Example 1, A raisin bread of Comparative Example 3 was obtained. Although the obtained bread dough was somewhat sticky when divided and rounded, the workability was generally good, but the obtained raisin bread had a small volume and caving occurred. After cooling for 1 hour, when sliced to a thickness of 15 mm, the finely crushed raisin peel was visible, but the inner phase was rough, and when tasted, the flavor was slightly weak and the food was sticky I showed a feeling. In addition, when the obtained raisin bread was packed in a bag and stored at 25 ° C. for 3 days, it was sticky and showed a slightly hard texture.

〔比較例4〕
実施例1で使用した、レーズンに代えて、レーズンペースト(水分含量30質量%、水分活性0.6)を使用した以外は、実施例1と同様にして、比較例4のレーズンパンを得た。得られたパン生地は分割・丸目時にべたつきが激しかった。また、得られたレーズンパンはケービングが発生した。1時間放冷後、厚さ15mmにスライスしたところ、均一なブドウ色で、内相はやや詰まり気味であった。試食したところ、風味はややエグ味が感じられ、ソフトではあるが、ねちゃついた食感を示した。なお、袋に詰めて25℃3日保管した後に試食しても、同様の、ソフトではあるが、ねちゃついた食感を示した。
[Comparative Example 4]
A raisin bread of Comparative Example 4 was obtained in the same manner as in Example 1 except that raisin paste (water content 30 mass%, water activity 0.6) was used instead of raisins used in Example 1. . The resulting bread dough was very sticky when divided and rounded. Further, caving occurred in the obtained raisin bread. After cooling for 1 hour, when sliced to a thickness of 15 mm, it was a uniform grape color and the inner phase was slightly clogged. When I tasted it, the flavor was a little bit savory and it was soft but showed a sticky texture. In addition, even if it tasted after filling in a bag and storing at 25 degreeC for 3 days, although it was the same soft, it showed the sticky texture.

〔比較例5〕
強力粉100質量部、食塩1.8質量部、上白糖5質量部、脱脂粉乳1質量部、生イースト2質量部、イーストフード0.1質量部、水60質量部をミキサーボウルに投入し、フックを使用し、低速2分混合後、レーズン20質量部を前処理せずに添加し、さらに中速4分混合し、ここで練込油脂(マーガリン)10質量部を投入し、フックを使用し、低速3分、中速4分ミキシングをおこない、ストレート法のパン生地を得た。得られたパン生地の捏ね上げ温度は28℃であった。ここで、フロアタイムを90分とった後、パンチし、更にフロアタイムを30分とった後、1200gに分割・丸目をおこなった。次いでベンチタイムを20分とった後、モルダーを使用し、ワンローフ成形し、ワンロ―フ型に入れ、38℃、相対湿度85%、55分ホイロをとった後、200℃に設定した固定窯に入れ40分焼成し、比較例5のレーズンパンを得た。得られたパン生地は、分割・丸目時にべたつきが激しかった。また、得られたレーズンパンは激しいケービングが発生した。1時間放冷後、厚さ15mmにスライスしたところ、細かく破砕されたレーズンの果皮が視認できたが、内相はやや粗く、試食したところ、風味がやや弱く、内相はソフトではあるが、ねちゃつきの激しい食感を示した。なお、袋に詰めて25℃3日保管した後に試食しても、ソフトではあるが、ねちゃついた食感を示した。

[Comparative Example 5]
100 parts by weight of strong powder, 1.8 parts by weight of salt, 5 parts by weight of white sucrose, 1 part by weight of skim milk powder, 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, 60 parts by weight of water are put into a mixer bowl and hooked After mixing at low speed for 2 minutes, add 20 parts by weight of raisins without pretreatment, and further mix for 4 minutes at medium speed. Here, add 10 parts by weight of kneaded fat (margarine) and use a hook. Mixing was performed at low speed for 3 minutes and medium speed for 4 minutes to obtain straight dough. The resulting dough had a kneading temperature of 28 ° C. Here, after 90 minutes of floor time was taken, punching was performed, and after 30 minutes of floor time was further taken, division and rounding were performed to 1200 g. Next, after taking a bench time of 20 minutes, using a molder, forming a one loaf, putting it in a one loaf mold, taking a proof at 38 ° C, relative humidity 85%, 55 minutes, and then in a fixed kiln set at 200 ° C. The mixture was baked for 40 minutes to obtain raisin bread of Comparative Example 5. The obtained dough was very sticky when divided and rounded. Moreover, intense caving occurred in the obtained raisin bread. After allowing to cool for 1 hour, when sliced to a thickness of 15 mm, the finely crushed raisin peel was visible, but the inner phase was slightly rough, and when tasted, the flavor was slightly weak and the inner phase was soft, It showed a heavy texture. In addition, even after tasting after packing in a bag and storing at 25 ° C. for 3 days, it showed a soft but sticky texture.

Claims (7)

小麦粉を主成分とし、乾燥果実を含有する中種生地。   Medium-sized dough with flour as the main ingredient and dried fruits. 上記乾燥果実がレーズンであることを特徴とする請求項1記載の中種生地。   The medium-sized dough according to claim 1, wherein the dried fruit is raisins. 上記小麦粉100質量部に対して、上記乾燥果実を10〜80質量部含有することを特徴とする請求項1又は2記載の中種生地。   The medium-sized dough according to claim 1 or 2, comprising 10 to 80 parts by mass of the dried fruit with respect to 100 parts by mass of the flour. さらに、上記小麦粉100質量部に対して、油脂を4〜20質量部含有することを特徴とする請求項1〜3のいずれかに記載の中種生地。   Furthermore, 4-20 mass parts of fats and oils are contained with respect to 100 mass parts of said flours, The medium seed | species dough in any one of Claims 1-3 characterized by the above-mentioned. 請求項1〜4の何れかに記載の中種生地を用いて得られたパン生地。   Bread dough obtained using the medium seed dough according to any one of claims 1 to 4. 請求項5記載のパン生地を用いたパン類。   Bread using the bread dough according to claim 5. 請求項1〜4の何れかに記載の中種生地を使用し、発酵を行なう中種工程を採用することを特徴とするパン類の製造法。

A method for producing bread characterized by employing a medium seed process in which fermentation is carried out using the medium seed dough according to any one of claims 1 to 4.

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
JP2010268737A (en) * 2009-05-22 2010-12-02 Yamazaki Baking Co Ltd Method for producing bread
JP2017012146A (en) * 2015-07-01 2017-01-19 月島食品工業株式会社 Method for producing baked confectionery

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JPH0339028A (en) * 1989-07-06 1991-02-20 Oriental Yeast Co Ltd Improving agent for prepared bread and preparation of breads
JPH0458842A (en) * 1990-06-28 1992-02-25 Fujikame:Kk Bread, cake or bean jam containing vegetable, fruit or seed
JPH07132039A (en) * 1993-11-10 1995-05-23 Fuji Oil Co Ltd Production of variety bread and dough modifier suitable for the variety bread
JP2002153208A (en) * 2000-11-17 2002-05-28 Ueda Oils & Fats Mfg Co Ltd Water-in-oil type emulsified oil composition
JP2003265126A (en) * 2002-03-13 2003-09-24 Riken Vitamin Co Ltd Method for producing dried dough for fermentation, dried fermentation dough and use thereof
JP2006081515A (en) * 2004-09-17 2006-03-30 Asahi Denka Kogyo Kk Bread dough and method for producing the same

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JPS6463337A (en) * 1987-09-04 1989-03-09 Kao Corp Oil and fat composition and production thereof
JPH0276531A (en) * 1988-09-12 1990-03-15 Nisshin Flour Milling Co Ltd Bread making method
JPH0339028A (en) * 1989-07-06 1991-02-20 Oriental Yeast Co Ltd Improving agent for prepared bread and preparation of breads
JPH0458842A (en) * 1990-06-28 1992-02-25 Fujikame:Kk Bread, cake or bean jam containing vegetable, fruit or seed
JPH07132039A (en) * 1993-11-10 1995-05-23 Fuji Oil Co Ltd Production of variety bread and dough modifier suitable for the variety bread
JP2002153208A (en) * 2000-11-17 2002-05-28 Ueda Oils & Fats Mfg Co Ltd Water-in-oil type emulsified oil composition
JP2003265126A (en) * 2002-03-13 2003-09-24 Riken Vitamin Co Ltd Method for producing dried dough for fermentation, dried fermentation dough and use thereof
JP2006081515A (en) * 2004-09-17 2006-03-30 Asahi Denka Kogyo Kk Bread dough and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010268737A (en) * 2009-05-22 2010-12-02 Yamazaki Baking Co Ltd Method for producing bread
JP2017012146A (en) * 2015-07-01 2017-01-19 月島食品工業株式会社 Method for producing baked confectionery

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