JP2014050320A - Method for producing bread - Google Patents
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- JP2014050320A JP2014050320A JP2012194675A JP2012194675A JP2014050320A JP 2014050320 A JP2014050320 A JP 2014050320A JP 2012194675 A JP2012194675 A JP 2012194675A JP 2012194675 A JP2012194675 A JP 2012194675A JP 2014050320 A JP2014050320 A JP 2014050320A
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- hot water
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- kneading
- bread
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- 235000008429 bread Nutrition 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 91
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 50
- 238000004898 kneading Methods 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000021307 Triticum Nutrition 0.000 abstract description 7
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 241000894007 species Species 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000012796 pita bread Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、良好な風味と食感を有するパン類の製造方法に関する。 The present invention relates to a method for producing breads having good flavor and texture.
従来、小麦粉と熱水を混捏して種生地（湯種）を得、これにさらに小麦粉、イーストおよび他の副材料を加えてパン生地を作製し、発酵、焼成することによるパンの製造方法（いわゆる、湯種法）が知られている。湯種法により製造されたパンは、熱水の添加によって澱粉の一部がα化されることにより、モチモチとした独特の好ましい食感を有する。 Conventionally, a wheat dough is mixed with hot water to obtain a seed dough (hot water seed), and further, flour, yeast and other auxiliary materials are added to prepare a bread dough, which is fermented and baked (so-called bread manufacturing method) The hot water method is known. Bread produced by the hot water seed method has a unique and pleasant texture that is mochi-mochi because part of the starch is alpha-converted by the addition of hot water.
改良した湯種法が提案されている。例えば、特許文献１には、少なくとも全小麦粉量のうち一部の小麦粉と４０〜６５℃の温水とを該温水の温度以上の捏上温度になるまで、または５５〜７０℃の捏上温度になるまで、加温しながら混捏して湯捏種を作成する湯捏種作成工程を含むパン類生地の製造方法が記載されている。また特許文献２には、小麦粉とイースト以外の副材料とを水分とともに混捏して５５〜８０℃程度の温度の中麺に練り上げ、ここに小麦粉およびイーストを含む副材料を混捏して練り上げたパン生地を用いるパン類の製造方法が記載されている。また特許文献３には、小麦粉に熱水を加えて混捏して中間生地を調製する工程と、この中間生地あるいはこの中間生地を含むパン生地を−５℃以上１５℃以下の範囲で１５時間以上７２時間以下保存する工程とを含むパン類の製造方法が記載されている。
いずれにせよ、上述のような従来の湯種法では、種生地は、基本的には小麦粉のみから製造され、特にその製造に熱水を用いることから、イーストや他の発酵種を含むことはなかった。
An improved hot water method has been proposed. For example, in Patent Document 1, at least a portion of the total amount of flour and warm water of 40 to 65 ° C. are used until the soaking temperature is equal to or higher than the temperature of the warm water, or the soaking temperature is 55 to 70 ° C. Until now, there has been described a method for producing bread dough, which includes a hot water seed preparation step in which hot water seeds are prepared by kneading while heating. Patent Document 2 discloses that bread and dough other than yeast are kneaded with water and kneaded into medium noodles at a temperature of about 55 to 80 ° C. A method for producing breads using is described. Patent Document 3 discloses a process of preparing an intermediate dough by adding hot water to wheat flour and mixing the intermediate dough or the bread dough containing the intermediate dough in a range of −5 ° C. to 15 ° C. for 15 hours to 72 hours. And a method for producing bread including a step of storing for less than an hour.
In any case, in the conventional hot water seed method as described above, the seed dough is basically produced only from wheat flour, and since hot water is used particularly for its production, it does not contain yeast or other fermented species. There wasn't.
本発明は、パン類、特に湯種法により製造されたパン類の風味と食感の改良を課題とするものである。 An object of the present invention is to improve the flavor and texture of breads, particularly breads produced by the hot water method.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、イーストを含む材料を混捏して得られた湯種を用いることにより、風味と食感の向上したパン類が得られることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventor has found that breads having improved flavor and texture can be obtained by using a hot water type obtained by kneading materials containing yeast. The headline and the present invention were completed.
すなわち、本発明は、穀粉と水分とイーストとを混捏することを含む湯種の製造方法を提供する。
また本発明は、上記方法で製造された湯種を用いてパン類生地を作製することを含む、パン類生地の製造方法を提供する。
また本発明は、上記方法で製造されたパン類生地を発酵および焼成することを含む、パン類の製造方法を提供する。
That is, this invention provides the manufacturing method of the hot water seed including mixing flour, water | moisture content, and yeast.
Moreover, this invention provides the manufacturing method of bread dough including producing bread dough using the hot water seed manufactured by the said method.
Moreover, this invention provides the manufacturing method of bread including fermenting and baking the bread dough manufactured by the said method.
本発明に従って製造された湯種を用いることにより、パン類に良好な風味と食感を付与することができる。 By using the hot water produced according to the present invention, it is possible to impart a good flavor and texture to breads.
本明細書において湯種とは、穀粉を含む材料と水分とを高温下で混捏させて得られるパン類用の種生地をいう。本発明の湯種の製造方法は、穀粉を含む材料と水分に加えて、さらにイーストを添加して混捏することその特徴とする。 In the present specification, the hot water seed refers to a seed dough for bread obtained by kneading a material containing flour and moisture at a high temperature. The method for producing a hot water seed of the present invention is characterized in that in addition to the material containing flour and moisture, yeast is further added and kneaded.
本発明の湯種の製造方法において使用される穀粉としては、薄力粉、中力粉、強力粉、全粒粉等の小麦粉、ライ麦粉、米粉、そば粉、これらの混合粉などのパン類に使用され得る穀粉であれば特に限定されないが、小麦粉が好ましい。本発明の湯種の製造方法に使用される当該穀粉の量は、当該湯種を用いたパン類生地の製造に使用される全穀粉量の一部、好ましくは１０〜３０質量％であり得る。 As flour used in the method for producing hot water seeds of the present invention, flour that can be used in breads such as wheat flour, rye flour, rice flour, buckwheat flour, mixed flour, etc. If it is, it will not specifically limit, but flour is preferable. The amount of the flour used in the method for producing hot water seeds of the present invention may be a part of the total flour amount used for the production of bread dough using the hot water seeds, preferably 10 to 30% by mass. .
本発明の湯種の製造方法において使用されるイーストは、市販されているイーストを使用すればよく、その種類は特に限定されないが、予備発酵を必要としないインスタントドライイーストが好ましい。本発明の湯種の製造方法に使用される当該イーストの量は、当該湯種の製造に使用される穀粉の全量に対して、乾燥質量として０．０５〜２．０質量％、好ましくは０．１〜１．０質量％であり得る。 The yeast used in the method for producing hot water seeds of the present invention may be a commercially available yeast, and the type is not particularly limited, but instant dry yeast that does not require preliminary fermentation is preferred. The amount of the yeast used in the method for producing a hot water seed of the present invention is 0.05 to 2.0% by mass, preferably 0, as a dry mass with respect to the total amount of flour used for the production of the hot water seed. .1 to 1.0% by mass.
本発明の湯種は、イーストを添加する以外は、通常の湯種の製造方法に従って製造することができる。すなわち、本発明においては、上記穀粉と水分とイーストとを所定の温度下で混捏することにより、湯種を製造する。上記材料は、全て一度に混合されて混捏されてもよいが、混捏しながら順次添加されてもよい。 The hot water of the present invention can be produced according to a normal hot water production method except that yeast is added. That is, in the present invention, the hot water seed is produced by kneading the flour, moisture and yeast at a predetermined temperature. The above materials may be mixed and mixed all at once, but may be added sequentially while mixing.
本発明の湯種の製造方法においては、穀粉と水分とイーストとの混合物を混捏するときの混捏温度は６５℃以下が好ましい。６５℃を超えると、高温によりイーストの働きが低下するため、パン類の風味や食感が低下する。一方、湯種法により製造されたパンに独特のモチモチとした食感を付与するためには、混捏温度は５０℃〜７０℃が好適である。混捏温度が５０℃未満では澱粉のα化が十分に進まず、他方７０℃を超えると、湯種が熱により過度に変性する場合がある。なお、本明細書において、混捏温度とは、上記材料と水分とを混捏させるときの、当該材料と水分の混合物の中心温度をいう。 In the method for producing hot water seeds of the present invention, the kneading temperature when kneading a mixture of flour, moisture and yeast is preferably 65 ° C. or lower. If the temperature exceeds 65 ° C., the function of yeast decreases due to the high temperature, so the flavor and texture of breads decrease. On the other hand, the kneading temperature is preferably 50 ° C to 70 ° C in order to give a unique texture to bread produced by the hot water method. If the kneading temperature is less than 50 ° C., the pregelatinization of the starch does not proceed sufficiently, while if it exceeds 70 ° C., the hot water species may be excessively modified by heat. In this specification, the kneading temperature refers to the center temperature of the mixture of the material and moisture when the material and moisture are mixed.
よって、本発明の湯種の製造方法においては、例えば、穀粉と水分とイーストとを混合し、得られた穀粉と水分とイーストとの混合物を６５℃以下の混捏温度で混捏すればよい。好ましくは当該混捏温度を５０〜６５℃、より好ましくは５０〜６０℃、さらに好ましくは５５〜６０℃とする。 Therefore, in the method for producing hot water of the present invention, for example, flour, water and yeast may be mixed, and the resulting mixture of flour, water and yeast may be kneaded at a kneading temperature of 65 ° C. or lower. Preferably, the kneading temperature is 50 to 65 ° C, more preferably 50 to 60 ° C, and still more preferably 55 to 60 ° C.
あるいは、本発明の湯種の製造方法においては、最初に穀粉と水分とを５０〜７０℃、好ましくは５５〜７０℃、より好ましくは６０〜６５℃の混捏温度で混捏し、その後、得られた混捏物にイーストを添加してさらに混捏してもよい。イーストを添加する際の当該混捏物の温度（中心温度）は６５℃以下であることが好ましい。イーストを添加した後の混捏温度は６５℃以下であればよく、また既に穀粉と水分とを上述の温度で十分に混捏した後であれば、イーストを添加した後の混捏温度は５０℃未満であってもよい。例えば、イーストを添加した後は、４０〜６５℃、好ましくは４０〜５５℃の混捏温度で混捏すればよい。好ましくは、イーストを添加した後の混捏物は、イーストを添加した際の混捏物の温度またはそれよりも低い温度で混捏する。 Alternatively, in the method for producing hot water seeds of the present invention, first, flour and moisture are kneaded at a kneading temperature of 50 to 70 ° C, preferably 55 to 70 ° C, more preferably 60 to 65 ° C, and then obtained. The kneaded product may be further kneaded by adding yeast. The temperature (center temperature) of the kneaded material when adding yeast is preferably 65 ° C. or lower. The kneading temperature after adding yeast may be 65 ° C. or less, and if kneading flour and water is already sufficiently mixed at the above temperature, the kneading temperature after adding yeast is less than 50 ° C. There may be. For example, after adding yeast, it may be kneaded at a kneading temperature of 40 to 65 ° C, preferably 40 to 55 ° C. Preferably, the kneaded material after the yeast is added is kneaded at the temperature of the kneaded material when the yeast is added or at a lower temperature.
上記混捏温度で上記材料と水分とを混捏するための手段としては、例えば、上記材料に熱水を添加して混捏する方法や、上記材料と水とを加温下で混捏する方法、それらの組み合わせ等が挙げられる。 As a means for mixing the material and moisture at the kneading temperature, for example, a method of adding hot water to the material and kneading, a method of mixing the material and water under heating, those A combination etc. are mentioned.
例えば、上記材料に熱水を添加して混捏する場合、穀粉と熱水とイーストとを混合して１〜５分間程度混捏する。混捏温度は５０〜６５℃が好ましく、５０〜６０℃がより好ましく、５５〜６０℃がさらに好ましい。添加する熱水は、８５℃以上のものが好ましく、沸騰させた水を用いるのが簡便である。このとき、先に穀粉と熱水を混ぜ、後からイーストを添加するか、またはイーストを穀粉で覆い、その上から熱水を添加するなど、添加する熱水が直接イーストにかからないようにすることが望ましい。
あるいは、最初に穀粉と熱水とを混合して１〜５分間程度混捏した後（このときの混捏温度は好ましくは５０〜７０℃、より好ましくは５５〜７０℃、さらに好ましくは６０〜６５℃である）、該混捏物の温度（中心温度）が６５℃以下、好ましくは６０℃以下、より好ましくは５０℃以下まで下がった後で、得られた混捏物にイーストを添加して、さらに１〜５分間程度混捏する。添加する熱水は、８５℃以上のものが好ましく、沸騰させた水を用いるのが簡便である。
For example, when adding hot water to the said material and kneading, flour, hot water, and yeast are mixed and kneaded for about 1 to 5 minutes. The kneading temperature is preferably 50 to 65 ° C, more preferably 50 to 60 ° C, and further preferably 55 to 60 ° C. The hot water to be added is preferably 85 ° C. or higher, and it is easy to use boiling water. At this time, mix the flour and hot water first, add the yeast later, or cover the yeast with flour and add hot water from above, so that the hot water to add does not directly hit the yeast Is desirable.
Or after mixing flour and hot water first and kneading for about 1 to 5 minutes (the kneading temperature at this time becomes like this. Preferably it is 50-70 degreeC, More preferably, it is 55-70 degreeC, More preferably, it is 60-65 degreeC. After the temperature (center temperature) of the kneaded material has fallen to 65 ° C. or lower, preferably 60 ° C. or lower, more preferably 50 ° C. or lower, yeast is added to the kneaded mixture, Mix for about 5 minutes. The hot water to be added is preferably 85 ° C. or higher, and it is easy to use boiling water.
また例えば、上記材料と水とを加温下で混捏する場合、穀粉と熱水とイーストとを混合して、混捏温度が６５℃以下、好ましく５０〜６５℃、より好ましくは５０〜６０℃、さらに好ましくは５５〜６０℃になるよう加温しながら１〜５分間程度混捏する。
あるいは、最初に穀粉と水とを混合し、得られた混合物を加温下で５０〜７０℃、好ましくは５５〜７０℃、より好ましくは６０〜６５℃の混捏温度で１〜５分間程度混捏した後、得られた混捏物の温度（中心温度）を６５℃以下、好ましくは６０℃以下、より好ましくは５０℃以下まで下げ、次いで該混捏物にイーストを添加してさらに１〜５分間程度混捏する。イーストを添加した後の混捏物は、イーストを添加した際の混捏物の温度またはそれよりも低い温度で混捏することが好ましい。従って、イーストを添加した後の混捏温度は、４０〜６５℃、好ましくは４０〜５５℃であることが望ましいが、特に温度調節する必要はない。
For example, when kneading the above materials and water under heating, flour, hot water and yeast are mixed, and the kneading temperature is 65 ° C. or lower, preferably 50 to 65 ° C., more preferably 50 to 60 ° C., More preferably, the mixture is kneaded for about 1 to 5 minutes while heating to 55 to 60 ° C.
Alternatively, the flour and water are first mixed, and the resulting mixture is kneaded for about 1 to 5 minutes at a kneading temperature of 50 to 70 ° C., preferably 55 to 70 ° C., more preferably 60 to 65 ° C. under heating. After that, the temperature (center temperature) of the obtained kneaded material is lowered to 65 ° C. or lower, preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and then yeast is added to the kneaded material for about 1 to 5 minutes. Chaos. The kneaded material after adding yeast is preferably kneaded at the temperature of the kneaded material at the time of adding yeast or lower. Therefore, the kneading temperature after adding yeast is preferably 40 to 65 ° C, and preferably 40 to 55 ° C, but it is not necessary to adjust the temperature.
本発明の湯種の製造方法においては、好ましくは、上記穀粉、水分およびイースト以外に、さらにモルトおよび／または乳酸菌が添加され得る。湯種にモルトや乳酸菌を添加することにより、パン類の風味をより向上させることができる。モルトとしては、市販のモルトエキスやモルトパウダー（例えば、モルトパウダー；オリエンタル酵母社製）を使用することが出来る。乳酸菌としては、通常製パンに用いられる菌種を使用することができる。または、市販の乳酸菌製剤（例えば、アクティブサワーＲ；オリエンタル酵母社製等）を使用してもよい。 In the method for producing hot water seeds of the present invention, preferably, malt and / or lactic acid bacteria can be added in addition to the flour, water and yeast. The flavor of breads can be further improved by adding malt or lactic acid bacteria to the hot water species. As malt, commercially available malt extract and malt powder (for example, malt powder; manufactured by Oriental Yeast Co., Ltd.) can be used. As the lactic acid bacteria, bacterial species usually used for breadmaking can be used. Alternatively, a commercially available lactic acid bacteria preparation (for example, Active Sour R; manufactured by Oriental Yeast Co., Ltd.) may be used.
本発明の湯種の製造に使用され得るモルトの量は、当該湯種の製造に使用される穀粉の全量に対して、乾燥質量として０．１〜２．０質量％である。また本発明の湯種の製造に使用され得る乳酸菌の量は、当該湯種の製造に使用される穀粉に対して、最低１０6個/ｇが好ましい。 The amount of malt that can be used in the production of the hot water seed of the present invention is 0.1 to 2.0% by mass as a dry mass with respect to the total amount of flour used in the production of the hot water seed. The amount of lactic acid bacteria that can be used for the production of the hot water seed of the present invention is preferably at least 10 6 / g with respect to the flour used for the production of the hot water seed.
モルトを添加する場合、穀粉と水とを混合した後で、イーストと同時にもしくは順次に、例えばイースト添加の直前、同時、またはその後に添加されることが好ましいが、最初に穀粉と水とを混合するときに一緒に添加されてもよい。乳酸菌を添加する場合、穀粉と水とを混合した後で、イーストと同時にもしくは順次に、例えばイースト添加の直前、同時、またはその後に添加されることが好ましい。 When adding malt, it is preferable to add flour and water, and then simultaneously or sequentially with yeast, for example, immediately before, simultaneously with, or after yeast addition, but first mix flour and water. May be added together. When adding lactic acid bacteria, after mixing flour and water, it is preferable to add it simultaneously or sequentially with yeast, for example, immediately before, simultaneously with, or after yeast addition.
さらに本発明により製造される湯種には、パン類に通常添加される副材料、例えば、食塩、糖類、卵、粉乳、油脂、グルテン、増粘剤等が添加されていてもよい。これらの副材料は、上記穀粉および水と一緒に添加、混捏されればよいが、穀粉と水とを混捏した後に添加されてもよい。 Further, the hot water produced according to the present invention may be added with auxiliary materials usually added to breads, such as salt, sugar, egg, milk powder, fats and oils, gluten, thickener and the like. These auxiliary materials may be added and mixed together with the flour and water, but may be added after mixing flour and water.
以上の手順により、湯種を製造することができる。製造された湯種は、製造後一旦冷却することが好ましい。冷却は、例えば３〜６℃の温度で１０〜１８時間行えばよい。冷却された湯種は、後述するパン類生地の製造方法に供される。 The hot water seed can be manufactured by the above procedure. The produced hot water type is preferably cooled once after production. Cooling may be performed at a temperature of 3 to 6 ° C. for 10 to 18 hours, for example. The cooled hot water seed is supplied to a method for producing bread dough described later.
上記本発明の方法により製造された湯種からのパン類生地の製造は、当該湯種を種生地として用いる以外は、通常のパンの製造方法に従って行えばよい。すなわち、当該湯種に、穀粉、イースト、副材料等のパン生地の製造に通常使用される材料と、水分とを添加し、常温下で混捏して生地を得ればよい。あるいはさらに、当該生地と従来技術と同様にして得られた中種とを用いて、これらに更に上記材料と水分とを添加し混捏してパン類生地を製造してもよい。 The production of bread dough from the hot water seed produced by the above-described method of the present invention may be carried out in accordance with a normal bread manufacturing method, except that the hot water seed is used as a seed dough. That is, the dough may be obtained by adding a material normally used for producing bread dough such as flour, yeast, and auxiliary materials and moisture to the hot water seed and kneading at room temperature. Alternatively, the dough and a medium seed obtained in the same manner as in the prior art may be used, and the above materials and moisture may be further added and kneaded to produce bread dough.
上記パン類生地の製造方法において使用される穀粉および副材料としては、それぞれ、上述した本発明の湯種に使用され得る穀粉および副材料と同じものが挙げられる。本発明のパン生地の製造方法において使用されるイーストとしては、市販されている生イースト、セミドライイースト、ドライイースト等であればよく、特に限定されない。水分としては、水、および牛乳、豆乳等のミルクが挙げられる。 Examples of the flour and sub-material used in the method for producing bread dough include the same flour and sub-material that can be used for the above-described hot water seed of the present invention. The yeast used in the method for producing bread dough of the present invention is not particularly limited as long as it is a commercially available raw yeast, semi-dry yeast, dry yeast or the like. Examples of water include water and milk such as milk and soy milk.
上記パン類生地を、通常の手順に従って発酵、成型、焼成等することにより、パン類を製造することができる。上記パン類生地から得られるパン類としては、イースト発酵された生地を焼成して得られるあらゆる食品、例えば、フランスパン（フィセル、バタール等）、ドイツパン（カイザーゼンメル、ライ麦パン等）、食パン（イギリスパン等）、リッチパン（バターロール、デニッシュ等）、イタリアパン（フォカッチャ、パネトーネ等）、ベルギーパン（ワッフル等）、中近東パン（ナン、ピタパン等）などのパン；ピザ；豚まん、花巻等の中華まんおよび中華パン；ドーナツ等の各種焼き菓子、などが挙げられるが、特に限定されない。上記パン類は、菓子パンや総菜パン等の具材とともに焼成されるものであってもよい。 Bread can be produced by subjecting the bread dough to fermentation, molding, baking and the like according to a normal procedure. Examples of breads obtained from the above bread dough include all foods obtained by baking yeast-fermented dough, such as French bread (such as ficel and batar), German bread (such as Kaiser Zenmel and rye bread), and bread ( British bread, etc.), rich bread (butter roll, Danish, etc.), Italian bread (Focaccia, Panettone, etc.), Belgian bread (waffle, etc.), Middle Eastern bread (Nan, Pita bread, etc.); Pizza; Examples include, but are not limited to, Chinese buns and Chinese breads; various baked goods such as donuts. The breads may be baked together with ingredients such as sweet bread and prepared bread.
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
製造例１〜１３
表１記載の材料をあわせ、得られた混合物を加熱して表１記載の混捏温度にした後、その温度を維持しながらミキサーで３分間混捏し、湯種を製造した。
Production Examples 1-13
The materials shown in Table 1 were combined, and the resulting mixture was heated to the kneading temperature shown in Table 1, and then kneaded with a mixer for 3 minutes while maintaining the temperature to produce a hot water type.
製造例１４〜１９
表２記載の量で小麦粉と熱水（９５℃）をあわせ、ミキサーで４分間混捏し、中心温度６３℃の混合物を得た。該混合物に表２記載の量でインスタントドライイースト、モルトシロップ、乳酸菌を添加し、さらに４分間混捏して湯種を製造した。
Production Examples 14 to 19
Wheat flour and hot water (95 ° C.) were combined in the amounts shown in Table 2, and mixed with a mixer for 4 minutes to obtain a mixture having a center temperature of 63 ° C. Instant dry yeast, malt syrup and lactic acid bacteria were added to the mixture in the amounts shown in Table 2, and the mixture was further kneaded for 4 minutes to produce hot water seeds.
製造例２０〜２６
表５記載の量で小麦粉と水をあわせ、得られた混合物を加温しながら表３記載の混捏温度で４分間混捏した。次いで加温をやめ、該混捏物の中心温度を５０℃以下にした後、表３記載の量でドライイーストを添加し、さらに４分間混捏して湯種を製造した。
Production Examples 20 to 26
Wheat flour and water were combined in the amounts shown in Table 5, and the resulting mixture was kneaded for 4 minutes at the kneading temperature described in Table 3 while warming. Next, the heating was stopped and the central temperature of the kneaded product was reduced to 50 ° C. or lower. Then, dry yeast was added in the amount shown in Table 3, and the mixture was further kneaded for 4 minutes to produce a hot water type.
試験例１〜２６
製造例１〜２６の湯種を５℃で１５時間冷却した。冷却した各湯種の全量に表４記載の材料を加え、表５記載の手順でパン生地を得、さらに当該生地からパンを製造した（試験例１〜２６）。製造されたパンについて、１０人のパネルで表６の基準に従って評価を行い、その平均値を求めた。結果を表４に示す。
Test Examples 1 to 26
The hot water types of Production Examples 1 to 26 were cooled at 5 ° C. for 15 hours. Ingredients listed in Table 4 were added to the total amount of each of the cooled hot water species, bread dough was obtained by the procedure shown in Table 5, and bread was produced from the dough (Test Examples 1 to 26). About the manufactured bread, it evaluated in accordance with the standard of Table 6 with the panel of 10 persons, and calculated | required the average value. The results are shown in Table 4.
試験例２７〜３０
製造例１８、１４、１５、１７と同じ手順で湯種を製造し、５℃で１８時間冷却した。冷却した各湯種の全量と表７記載の材料から、同表記載の手順でパン生地を得、さらに当該生地からパンを製造した（試験例２７〜３０）。製造されたパンについて、１０人のパネルで表６の基準に従って評価を行い、その平均値を求めた。結果を表７に示す。
Test Examples 27-30
Hot water seeds were produced in the same procedure as in Production Examples 18, 14, 15, and 17, and cooled at 5 ° C. for 18 hours. Bread dough was obtained from the total amount of each of the cooled hot water species and the materials shown in Table 7 by the procedure described in the table, and bread was produced from the dough (Test Examples 27 to 30). About the manufactured bread, it evaluated in accordance with the standard of Table 6 with the panel of 10 persons, and calculated | required the average value. The results are shown in Table 7.
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| JP2004065082A (en) * | 2002-08-05 | 2004-03-04 | Yamazaki Baking Co Ltd | Method for producing breads |
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| JP2010183876A (en) * | 2009-02-12 | 2010-08-26 | Shikishima Baking Co Ltd | Method for producing bread |
| JP2012187070A (en) * | 2011-03-11 | 2012-10-04 | Okumoto Seifun Kk | Warm water dough and method for producing the same |
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| JP2003199485A (en) * | 2001-12-28 | 2003-07-15 | Yamazaki Baking Co Ltd | Method for producing steamed bread |
| JP2004065082A (en) * | 2002-08-05 | 2004-03-04 | Yamazaki Baking Co Ltd | Method for producing breads |
| JP2004065130A (en) * | 2002-08-07 | 2004-03-04 | Yamazaki Baking Co Ltd | Method for producing breads |
| JP2006204286A (en) * | 2004-12-28 | 2006-08-10 | Yamazaki Baking Co Ltd | Freeze-fermented material dough, bread dough using the same, method for producing the bread dough, and bread using the bread dough |
| JP2010183876A (en) * | 2009-02-12 | 2010-08-26 | Shikishima Baking Co Ltd | Method for producing bread |
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