JP2010154852A - パン類及びその製造法 - Google Patents
パン類及びその製造法 Download PDFInfo
- Publication number
- JP2010154852A JP2010154852A JP2009273292A JP2009273292A JP2010154852A JP 2010154852 A JP2010154852 A JP 2010154852A JP 2009273292 A JP2009273292 A JP 2009273292A JP 2009273292 A JP2009273292 A JP 2009273292A JP 2010154852 A JP2010154852 A JP 2010154852A
- Authority
- JP
- Japan
- Prior art keywords
- specific volume
- starch
- cross
- bread
- high specific
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 91
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 76
- 235000019698 starch Nutrition 0.000 claims abstract description 75
- 239000008107 starch Substances 0.000 claims abstract description 74
- 230000008961 swelling Effects 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000003431 cross linking reagent Substances 0.000 claims description 10
- 238000004132 cross linking Methods 0.000 claims description 9
- 230000032050 esterification Effects 0.000 claims description 5
- 238000005886 esterification reaction Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 27
- 239000000047 product Substances 0.000 description 22
- -1 sago starch Polymers 0.000 description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 238000004061 bleaching Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020186 condensed milk Nutrition 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 108010011619 6-Phytase Proteins 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229920002486 Waxy potato starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000001797 sucrose acetate isobutyrate Substances 0.000 description 1
- 235000010983 sucrose acetate isobutyrate Nutrition 0.000 description 1
- UVGUPMLLGBCFEJ-SWTLDUCYSA-N sucrose acetate isobutyrate Chemical compound CC(C)C(=O)O[C@H]1[C@H](OC(=O)C(C)C)[C@@H](COC(=O)C(C)C)O[C@@]1(COC(C)=O)O[C@@H]1[C@H](OC(=O)C(C)C)[C@@H](OC(=O)C(C)C)[C@H](OC(=O)C(C)C)[C@@H](COC(C)=O)O1 UVGUPMLLGBCFEJ-SWTLDUCYSA-N 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
【解決手段】パン類の製造に際し、冷水膨潤度9.0〜16のα化架橋澱粉を小麦粉を主原料とする原料穀粉に配合することにより、製品比容積が5.0以上であるふんわりした食感で高比容積のパン類を製造する。この製造方法により、使用した際のコストダウンにつながる高比容積のパン類を製造することができる。
【選択図】なし
Description
製品の水分をA重量%とし、その時の容積をYml,重量をXgとすると、
[水分Aが35重量%以下では]
:比容積=Y/(1.54×X)×100/(100−A)
[水分Aが40重量%以上では]
:比容積=Y/(1.66×X)×100/(100−A)
エステル化架橋澱粉に用いられるエステル化剤としては、無水酢酸、酢酸ビニル、無水オクテニルコハク酸、オルトリン酸、オルトリン酸カリウム、オルトリン酸ナトリウム、トリポリリン酸ナトリウムが例示され、好ましくは無水酢酸と酢酸ビニルである。またヒドロキシプロピル化架橋澱粉に用いられるエーテル化剤としては、プロピレンオキシドが例示される。このようにして得られた架橋澱粉をα化してα化架橋澱粉を得る。α化は常法に従ってドラムドライヤーまたはエクストルーダーなどで処理することにより行われる。
以下に本発明の実施例1〜4を示す。本発明の実施例1〜4及び比較例1〜4について、使用されるα化架橋澱粉の冷水膨潤度を表1に示す。
また、本発明で得られる試料No.5のα化架橋澱粉と難消化性澱粉(松谷化学工業株式会社製:ファイバージムRW)を併用し、表5に示すようなパンを製造した。得られたパンは、高比容積を示し、ボリューム感があり、満足感を損なうことなく摂取カロリーを抑えることのできるパンであった。
Claims (7)
- パン類の製造に際し、小麦粉原料に膨潤度9.0〜16のα化架橋澱粉を配合することを特徴とする高比容積パン類の製造方法。
- パンの比容積が、製品の水分が35重量%〜40重量%の時に製品比容積が5.0以上であることを特徴とする請求項1記載の高比容積パン類の製造方法。
- α化架橋澱粉が、澱粉に架橋剤を作用させて架橋反応を行い、得られた架橋澱粉をα化して、膨潤度9.0〜16のα化架橋澱粉に調製したものであることを特徴とする請求項1又は2記載の高比容積パン類の製造方法。
- α化架橋澱粉が、澱粉に架橋剤とともに、エステル化剤或いはエーテル化剤を作用させて架橋反応とエステル化或いはヒドロキシプロピル化反応を併用して、調製した加工澱粉をさらにα化して膨潤度9.0〜16に調製したα化エステル化架橋澱粉或いはα化ヒドロキシプロピル化架橋澱粉であることを特徴とする請求項1又は2記載の高比容積パン類の製造方法。
- 膨潤度9.0〜16のα化架橋澱粉を、小麦粉を主原料としたパンの製造原料穀粉に対し、1〜10重量%の範囲で配合することを特徴とする請求項1〜4のいずれか記載の高比容積パン類の製造方法。
- 生地の比容積が、4.5以上の食パンであることを特徴とする請求項1〜5のいずれか記載の高比容積パン類の製造方法。
- 請求項1〜6のいずれか記載の高比容積パンの製造方法によって製造された製品比容積が5.0以上であることを特徴とする高比容積パン類。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2009273292A JP5459840B2 (ja) | 2008-12-04 | 2009-12-01 | パン類及びその製造法 |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008310208 | 2008-12-04 | ||
JP2008310208 | 2008-12-04 | ||
JP2009273292A JP5459840B2 (ja) | 2008-12-04 | 2009-12-01 | パン類及びその製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2010154852A true JP2010154852A (ja) | 2010-07-15 |
JP5459840B2 JP5459840B2 (ja) | 2014-04-02 |
Family
ID=42364018
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2009273292A Active JP5459840B2 (ja) | 2008-12-04 | 2009-12-01 | パン類及びその製造法 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP5459840B2 (ja) |
KR (1) | KR101139861B1 (ja) |
CN (1) | CN101744022B (ja) |
HK (1) | HK1144172A1 (ja) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014121294A (ja) * | 2012-12-21 | 2014-07-03 | Ezaki Glico Co Ltd | 経時的劣化の抑制されたベーカリー食品 |
JP2015033370A (ja) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | 低蛋白パン及びその製造方法 |
JP6092443B1 (ja) * | 2016-03-31 | 2017-03-08 | 日本食品化工株式会社 | 菓子類の食感改良剤及び菓子類の製造方法 |
JP6092453B1 (ja) * | 2016-09-02 | 2017-03-08 | 日本食品化工株式会社 | パン改良剤及びパンの製造方法 |
WO2020027306A1 (ja) * | 2018-08-02 | 2020-02-06 | 日清フーズ株式会社 | パン粉ミックス |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5813299B2 (ja) * | 2010-08-05 | 2015-11-17 | 松谷化学工業株式会社 | ドライフルーツ入りパン類の製造方法 |
KR102116332B1 (ko) | 2018-04-09 | 2020-05-28 | 공주대학교 산학협력단 | 카카오 빈과 쌀 압출성형물을 첨가한 빵의 제조방법 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0491744A (ja) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | パン類の製造法 |
JPH08224057A (ja) * | 1995-02-20 | 1996-09-03 | Asahi Denka Kogyo Kk | 食品練り込み用油脂組成物 |
JPH09233993A (ja) * | 1996-02-29 | 1997-09-09 | Nof Corp | 製パン用油脂組成物 |
JPH09271313A (ja) * | 1996-04-09 | 1997-10-21 | Matsutani Chem Ind Ltd | パ ン |
JPH11243841A (ja) * | 1998-02-27 | 1999-09-14 | Honen Corp | パン類の製造法 |
JP2989039B2 (ja) * | 1991-07-03 | 1999-12-13 | 松谷化学工業株式会社 | 加工澱粉及びそれを利用したベーカリー食品 |
JP2003219827A (ja) * | 2002-01-30 | 2003-08-05 | Tajimaya Shokuhin Kk | おから配合膨化食品 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3700015B2 (ja) | 1997-04-24 | 2005-09-28 | 松谷化学工業株式会社 | パン類及びその製造法 |
JP3674893B2 (ja) | 1997-07-02 | 2005-07-27 | 昭和産業株式会社 | 復元性に優れた焼成圧縮パン |
JP4219124B2 (ja) | 2002-07-12 | 2009-02-04 | 株式会社Adeka | シュー生地 |
-
2009
- 2009-12-01 JP JP2009273292A patent/JP5459840B2/ja active Active
- 2009-12-02 KR KR1020090118234A patent/KR101139861B1/ko active IP Right Grant
- 2009-12-04 CN CN2009102584529A patent/CN101744022B/zh active Active
-
2010
- 2010-11-16 HK HK10110659.9A patent/HK1144172A1/xx unknown
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0491744A (ja) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | パン類の製造法 |
JP2989039B2 (ja) * | 1991-07-03 | 1999-12-13 | 松谷化学工業株式会社 | 加工澱粉及びそれを利用したベーカリー食品 |
JPH08224057A (ja) * | 1995-02-20 | 1996-09-03 | Asahi Denka Kogyo Kk | 食品練り込み用油脂組成物 |
JPH09233993A (ja) * | 1996-02-29 | 1997-09-09 | Nof Corp | 製パン用油脂組成物 |
JPH09271313A (ja) * | 1996-04-09 | 1997-10-21 | Matsutani Chem Ind Ltd | パ ン |
JPH11243841A (ja) * | 1998-02-27 | 1999-09-14 | Honen Corp | パン類の製造法 |
JP2003219827A (ja) * | 2002-01-30 | 2003-08-05 | Tajimaya Shokuhin Kk | おから配合膨化食品 |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014121294A (ja) * | 2012-12-21 | 2014-07-03 | Ezaki Glico Co Ltd | 経時的劣化の抑制されたベーカリー食品 |
JP2015033370A (ja) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | 低蛋白パン及びその製造方法 |
JP6092443B1 (ja) * | 2016-03-31 | 2017-03-08 | 日本食品化工株式会社 | 菓子類の食感改良剤及び菓子類の製造方法 |
WO2017170810A1 (ja) * | 2016-03-31 | 2017-10-05 | 日本食品化工株式会社 | 菓子類の食感改良剤及び菓子類の製造方法 |
JP6092453B1 (ja) * | 2016-09-02 | 2017-03-08 | 日本食品化工株式会社 | パン改良剤及びパンの製造方法 |
JP2018033411A (ja) * | 2016-09-02 | 2018-03-08 | 日本食品化工株式会社 | パン改良剤及びパンの製造方法 |
WO2020027306A1 (ja) * | 2018-08-02 | 2020-02-06 | 日清フーズ株式会社 | パン粉ミックス |
JPWO2020027306A1 (ja) * | 2018-08-02 | 2021-08-02 | 日清フーズ株式会社 | パン粉ミックス |
JP7323530B2 (ja) | 2018-08-02 | 2023-08-08 | 株式会社日清製粉ウェルナ | パン粉ミックス |
Also Published As
Publication number | Publication date |
---|---|
KR20100064339A (ko) | 2010-06-14 |
JP5459840B2 (ja) | 2014-04-02 |
HK1144172A1 (en) | 2011-02-02 |
CN101744022B (zh) | 2013-05-22 |
CN101744022A (zh) | 2010-06-23 |
KR101139861B1 (ko) | 2012-05-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6147688B2 (ja) | ベーカリー製品及びその製造方法 | |
JP5459840B2 (ja) | パン類及びその製造法 | |
JP4682117B2 (ja) | ベーカリー食品用小麦粉代替物及びベーカリー食品 | |
US20080138484A1 (en) | Starchy Food Material or Starchy Food | |
JP5178404B2 (ja) | パン類の製造方法 | |
JP6592460B2 (ja) | ベーカリー食品用加工澱粉及びベーカリー食品用ミックス | |
JP2019092474A (ja) | ベーカリー食品用ミックス | |
WO2021085445A1 (ja) | α化穀粉類の製造方法 | |
JPH119174A (ja) | 食パン類 | |
JP2017093299A (ja) | ベーカリー食品用混合物 | |
JP5726623B2 (ja) | クルトンの製造方法 | |
JP2021153427A (ja) | バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法 | |
JP4957379B2 (ja) | 加工澱粉の製造方法、食品及び飼料 | |
JP6891137B2 (ja) | 焼き菓子用ミックス | |
WO2018225872A1 (ja) | α化澱粉 | |
JP6749753B2 (ja) | 穀物外皮加工品、穀物外皮加工品の製造方法、ベーカリー製品の製造方法、ベーカリー製品及びベーカリー製品用ミックス粉 | |
JP6144041B2 (ja) | ベーカリー製品およびその製造法 | |
JP6066258B2 (ja) | 穀類加工品の老化防止用組成物 | |
JP5611669B2 (ja) | 層状膨化食品及びその製造方法 | |
JP7385762B1 (ja) | 生地加熱食品用加工澱粉及び生地加熱食品用ミックス | |
JP2020031575A (ja) | パン様食品、その製造方法およびパン様食品生地 | |
JP7518991B1 (ja) | ベーカリー食品用ミックスおよびベーカリー食品の製造方法 | |
JP7186085B2 (ja) | パン類生地、パン類及びパン類生地の製造方法 | |
JP7118874B2 (ja) | 無塩手延べ乾麺及びその製造方法 | |
JP6092453B1 (ja) | パン改良剤及びパンの製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20121011 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130730 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130805 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130926 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20131021 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20131210 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20140109 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140110 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5459840 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |