JP2014187882A - Manufacturing method of sweet bun having high sugar content - Google Patents
Manufacturing method of sweet bun having high sugar content Download PDFInfo
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Abstract
Description
本発明は、糖を高配合した、甘くしっとりして口溶けが良く、冷蔵にも適する菓子パンの製造方法に関する。 The present invention relates to a method for producing a sweet bun with a high sugar content, sweet and moist, melted in the mouth, and suitable for refrigeration.
近年の嗜好の多様化に伴い、菓子パン類においても、より甘くしっとりした食感が求められる場面が増加している。このようなパンを得る手段の一つとして、多くの糖類を配合することが挙げられる。また、冷蔵下で流通する、いわゆる「チルド菓子パン」のニーズも増えているが、このような場面でも糖の高配合は効果的である。 With the diversification of tastes in recent years, there are an increasing number of scenes where sweet and moist texture is required even in sweet buns. One means for obtaining such bread is to blend many sugars. There is also an increasing need for so-called “chilled confectionery bread” distributed under refrigeration, but high sugar content is also effective in such situations.
しかし、糖類の添加量が過剰になれば、糖類は浸透圧によって生地中の水分を奪うだけでなく、イースト細胞を破壊し、イースト中の水分を奪い、発酵を阻害する。通常のパン生地に配合される糖類は、穀粉100重量部に対し、食パンの場合は2〜8重量部、菓子パンの場合は10〜25重量部である。また、通常の方法において菓子パンを作製する場合、穀粉100重量部に対して加えることが可能な糖類は30重量部程度であり、40重量部以上では発酵がほとんど停止してしまうことが知られている(非特許文献1)。 However, if the amount of saccharide added becomes excessive, the saccharide not only deprives moisture in the dough by osmotic pressure, but also destroys yeast cells, deprives the moisture in yeast, and inhibits fermentation. The sugars blended in ordinary bread dough is 2 to 8 parts by weight for bread and 10 to 25 parts by weight for sweet bread with respect to 100 parts by weight of flour. Moreover, when making a confectionery bread in a normal method, the amount of sugar that can be added to 100 parts by weight of flour is about 30 parts by weight, and it is known that fermentation almost stops at 40 parts by weight or more. (Non-Patent Document 1).
多くの糖類を含むパンの製造法としては、糖類、油脂類、液卵を含むクリーム状組成物を調製し、これを本捏時に添加する、ベーシック・スイート・ドウ製法があるが、ここで用いるクリーム状組成物は安定性が低いため、これを解決することを目的とした発明もある。(特許文献1) As a method for producing bread containing many saccharides, there is a basic sweet dough manufacturing method in which a cream-like composition containing saccharides, fats and oils, and liquid eggs is prepared and added at the time of home cooking. Since the cream-like composition has low stability, there is also an invention aimed at solving this. (Patent Document 1)
特許文献2は、耐糖性の強い酵母を使わずに穀粉100重量部に対して35重量部以上の超高糖菓子パンを製造することを課題とし、10重量部以上の糖類を中種時に添加する方法を開示している。 Patent document 2 makes it a subject to manufacture the super-high sugar confectionery bread | pan of 35 weight part or more with respect to 100 weight part of flours without using yeast with strong sugar tolerance, and adds 10 weight part or more of saccharides at the time of a middle seed. A method is disclosed.
本発明の目的は、甘くしっとりした、口溶けの良い、冷蔵流通にも適する菓子パンを提供すること、より具体的には、穀粉100重量部に対して35重量部以上の糖類を配合したパンの新規な製造方法を提供することである。 An object of the present invention is to provide a sweet bread that is sweet and moist, melts well in the mouth and is suitable for refrigerated distribution, and more specifically, a novel bread that contains 35 parts by weight or more of saccharides per 100 parts by weight of flour. Providing a simple manufacturing method.
本発明者らは上記課題を解決するため検討を行い、良好な食感や冷蔵適性には油脂の配合も有効であることから、この油脂の混合工程に着目した。そして、中種法における本捏工程時、油脂と同時または直後に糖類を加えることで、糖が高配合であっても作業中の生地物性を損なったり、発酵障害を起こしたりせず安定的に製造可能であることを見出し、本発明を完成するに至った。 The present inventors have studied to solve the above-mentioned problems, and paid attention to the mixing step of oils and fats since the blending of oils and fats is effective for good texture and refrigeration suitability. And during the main shell process in the middle seed method, by adding sugar at the same time or immediately after the fats and oils, even if the sugar is highly blended, the dough physical properties during work are not impaired, and fermentation failure is not caused stably. The present inventors have found that it can be manufactured and have completed the present invention.
本発明によれば、穀粉100重量部に対して35重量部以上となる超高糖度の菓子パンを製造することができ、きわめてしっとりして口溶けが良く、菓子のように甘い、ボリュームのあるパンを得ることができる。また、冷蔵流通にも好適である。 According to the present invention, a confectionery bread having an ultra-high sugar content of 35 parts by weight or more with respect to 100 parts by weight of flour can be produced. Can be obtained. It is also suitable for refrigerated distribution.
(中種法、中種生地)
本発明のパンは中種法により製造する。すなわちまず、穀粉、イースト、水を主とする中種原材料を混合し、2〜4時間醗酵して中種生地を得る。特にここで中種原材料として糖類を配合する、いわゆる「加糖中種法」を用いることが好ましく、これにより本捏工程での発酵障害がより起きにくくなる。加糖中種法による中種の糖類配合量は一般に5重量部程度が適切であり、また中種の発酵時間は2〜2.5時間程度である。中種原材料としてはこれらの他にイーストフード、卵などを適宜用いることができる。
(Medium seed method, medium seed fabric)
The bread of the present invention is produced by the medium seed method. That is, first, medium seed materials mainly composed of flour, yeast, and water are mixed and fermented for 2 to 4 hours to obtain a medium seed dough. In particular, it is preferable to use a so-called “sweetened middle seed method” in which saccharides are blended as a medium seed raw material, and this makes fermentation troubles less likely to occur in the main koji process. In general, about 5 parts by weight is appropriate for the amount of medium saccharides by the medium addition method, and the fermentation time for medium types is about 2 to 2.5 hours. In addition to these, yeast food, eggs and the like can be used as appropriate as the medium seed raw material.
(本捏工程)
続いて、得られた中種生地に、穀粉、食塩、糖類、脱脂粉乳、油脂、水などの本捏原材料を混合、発酵して本捏生地を得る。ここで、通常公知の方法においては、本捏開始時に本捏用糖類の全量と、油脂以外の原材料を混合、ミキシングの後、油脂を1回あるいは2回以上に分けて混合し本捏生地を得る。すなわち、工程の最後で油脂を加え、ミキシングすることで生地が完成する。しかし本発明においては、本捏開始時には糖類は配合全量の一部のみ加え、あるいはまったく加えずにミキシングを行う。ここでの糖の添加量は30重量部未満、好ましくは25重量部以下が適切である。続いて油脂を混合するが、この油脂と同時に、あるいは油脂の混合直後に、さらに糖類を加えることが特徴である。ここでの糖類は、1回あたりの投入量が35重量部以下、好ましくは30重量部以下、より好ましくは25重量部以下であれば、1度に、あるいは2回以上に分けて少量ずつ加えてもよい。また、油脂の混合直後とは、油脂を投入して生地を軽くミキシングし、完全に馴染む前に糖類を投入、ミキシングすることをいう。さらに、油脂と同時あるいは直後に加える糖類との1回あたりの重量比は、油脂10重量部に対して糖類30重量部以下、好ましくは20重量部以下が適切である。これより糖類の重量比が多くなるとミキシング時に生地が滑ったり、ベタ付きが起こったりする場合がある。
(Main work process)
Subsequently, this medium seed dough is mixed with fermented raw materials such as cereal flour, salt, saccharides, skim milk powder, fats and oils, and fermented to obtain mainstream dough. Here, in a generally known method, the total amount of sugar for home potatoes and raw materials other than fats and oils are mixed at the start of the main rice cake, and after mixing, the fats and oils are mixed once or twice or more to prepare the main rice cake dough. obtain. That is, at the end of the process, fats and oils are added and mixed to complete the dough. However, in the present invention, at the start of the main shell, the saccharide is mixed with adding only a part or all of the total amount of the saccharide. The amount of sugar added here is less than 30 parts by weight, preferably 25 parts by weight or less. Subsequently, fats and oils are mixed, and it is characteristic that saccharides are further added simultaneously with the fats and oils or immediately after the fats and oils are mixed. The saccharides used here are added in small portions, once or twice or more, if the input amount per time is 35 parts by weight or less, preferably 30 parts by weight or less, more preferably 25 parts by weight or less. May be. Also, “immediately after mixing the fats and oils” means that the fats and oils are added and the dough is lightly mixed, and then the sugars are added and mixed before completely mixing. Furthermore, the weight ratio per time of the saccharide added at the same time or immediately after the fat / oil is 30 parts by weight or less, preferably 20 parts by weight or less, per 10 parts by weight of the fat / oil. If the weight ratio of saccharides is higher than this, the fabric may slip or become sticky during mixing.
(穀粉)
穀粉としては、強力粉、薄力粉、中力粉などの小麦粉類の他、ライ麦粉、全粒粉、米粉などの穀物の粉や各種澱粉、加工澱粉類から選ばれる1種類、あるいは2種類以上を適宜組み合わせて用いることができる。
(Flour)
As cereal flour, in addition to wheat flour such as strong flour, thin flour, medium flour, rye flour, whole grain flour, rice flour and other cereal flour, various starches, processed starches, or a combination of two or more types as appropriate Can be used.
(糖類)
糖類としては、通常の菓子パンに用いられる糖類を何れも用いることができ、例えば砂糖、グラニュー糖、三温糖、黒糖、オリゴ糖、果糖、麦芽糖、ブドウ糖、果糖、乳糖、液糖、水飴などから選択される1種類、あるいは2種類以上を適宜組み合わせて用いることができる。中種時と本捏時に使用する糖類の種類は同じでも、異なってもよい。また、糖類の配合上限は本発明の手法によれば菓子パンとしての風味を損なわない範囲で適宜設定することができるが、好ましくは穀粉100重量部あたり70重量部以下、より好ましくは60重量部以下が適切である。この量を超えると菓子パンとしては甘味が強すぎる場合がある。
(Sugar)
As the saccharide, any saccharide used in ordinary confectionery bread can be used, for example, sugar, granulated sugar, tri-warm sugar, brown sugar, oligosaccharide, fructose, maltose, glucose, fructose, lactose, liquid sugar, syrup, etc. One type selected or two or more types can be used in appropriate combination. The types of sugars used at the time of medium seeding and main shelling may be the same or different. In addition, the upper limit of the sugar content can be appropriately set within the range that does not impair the flavor of the confectionery bread according to the method of the present invention, preferably 70 parts by weight or less, more preferably 60 parts by weight or less per 100 parts by weight of flour. Is appropriate. When this amount is exceeded, sweetness may be too strong as a confectionery bread.
(油脂)
本発明に用いる油脂としては、食用油脂、ショートニング、マーガリン、バター、コンパウンドマーガリン、ファットスプレッド、あるいは各種製パン練り込み用油脂組成物から選択される1種類以上が例示できる。これらの原料としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示できる。油脂の配合量は穀粉100重量部あたり10重量部以上、より好ましくは20重量部以上とすることで、同時または直後に加える糖類をより効率的に生地中に混合することができ、さらに、焼成後や冷蔵保存時のしっとり感や良好な口溶けも効果的に付与される。配合上限は特に制限されず、菓子パンとしての配合バランスを考慮して適宜設定すればよいが、たとえば60重量部以下が例示される。
(Oil and fat)
Examples of the fats and oils used in the present invention include one or more selected from edible fats and oils, shortening, margarine, butter, compound margarine, fat spread, and various bread kneading fats and oil compositions. These raw materials include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. And processed oils and fats such as these oils and fats and their hardened oils, fractionated oils and transesterified oils. The amount of fats and oils is 10 parts by weight or more per 100 parts by weight of flour, more preferably 20 parts by weight or more, so that sugars added at the same time or immediately after can be more efficiently mixed in the dough, and further baked A moist feeling and good melting in the mouth after and refrigerated storage are also effectively imparted. The upper limit of the blending is not particularly limited, and may be set as appropriate in consideration of the blending balance as a confectionery bread. Examples thereof include 60 parts by weight or less.
(パン酵母)
本発明の高糖度パンに使用するパン酵母(イースト)は通常一般のパン酵母を何れも用いることができる。耐糖性の強い酵母菌株を用いてもよい。添加量も通常の菓子パンと同程度でよく、穀粉100重量部に対して2〜4重量部の使用が例示できる。また、必要に応じて本捏工程時に追い種を0.5〜1重量部程度してもよい。
(Bread yeast)
As the baker's yeast (yeast) used for the high sugar bread according to the present invention, any ordinary baker's yeast can be used. You may use the yeast strain with strong glucose tolerance. The addition amount may be the same as that of ordinary sweet bread, and the use of 2 to 4 parts by weight with respect to 100 parts by weight of flour can be exemplified. Moreover, you may make about 0.5-1 weight part of additional seeds at the time of a main dredging process as needed.
(その他の原材料)
前述の他、イーストフード、卵、牛乳、脱脂粉乳、全脂粉乳、食塩など、通常の菓子パンに用いられる原材料を何れも使用することができる。
(Other raw materials)
In addition to the above, any raw material used for ordinary confectionery breads such as yeast food, eggs, milk, skim milk powder, whole milk powder, and salt can be used.
本発明の実施態様としては、以下が例示される。
まず、穀粉、イースト、糖類、水からなる中種原材料を常法に従いミキシングし、発酵し中種を得る。次いでここに、本捏原材料のうち糖類の一部と、穀粉、食塩、水など油脂以外の原材料を加えミキシングの後、油脂と残りの糖類を加えてミキシングする。ここでの油脂および糖類は複数回に分けて加えることもでき、油脂のみを加えて軽くミキシングしてから糖類を加えることもできる。すべての原材料を混合して得られた本捏生地は、次いで常法に従い発酵、分割、ベンチタイム、成形、ホイロの後、焼成してパンを製造する。なお、本発明の手法によれば、糖類の配合量がかなり多い場合、たとえば穀粉100重量部に対して糖類70重量部以上としても、十分なボリュームのあるパンが得られる。
Examples of the embodiment of the present invention are as follows.
First, a medium seed material consisting of flour, yeast, sugar and water is mixed according to a conventional method and fermented to obtain a medium seed. Next, a part of the saccharides of the main raw material and raw materials other than fats and oils such as flour, salt and water are added and mixed, and then the fats and the remaining sugars are added and mixed. The fats and saccharides here can be added in a plurality of times, or the saccharides can be added after only the fats and oils are added and lightly mixed. The main body dough obtained by mixing all the raw materials is then baked after fermentation, splitting, bench time, molding and proofing according to a conventional method to produce bread. In addition, according to the method of the present invention, when the amount of saccharide is considerably large, bread having a sufficient volume can be obtained even when the amount of saccharide is 70 parts by weight or more with respect to 100 parts by weight of flour.
以下に本発明の実施例を示し、本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。また、例中%及び部は特に断りのない限りいずれも重量基準を意味する。 Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis unless otherwise specified.
[実施例1]
強力粉70部、生イースト4部、イーストフード0.1部、砂糖5部、全卵10部に水32部を加え、横型ミキサーを使用して低速3分、中速1分ミキシングを行い、ついで2時間30分発酵させ、中種を調製した。この中種に強力粉10部、薄力粉20部、砂糖25部、食塩1部、脱脂粉乳2部、水19部を加え低速で3分、ついで中速で4分ミキシングした後、市販の製パン練り込み用マーガリン(製品名:デリソフト、不二製油株式会社製)30部、砂糖10部を加え、さらに中速で3分、ついで高速で5分ミキシングを行い、本捏生地を得た。30分の発酵後80gに分割し、20分間のベンチタイムをとり、コッペパン形状に成形し、温度32℃、湿度80%にて60分間ホイロをとった後、上火200℃/下火190℃、11分焼成を行い、パンを調製した。配合原材料を表1、2に、糖類の混合時期と本捏時の生地状態(作業性)評価、焼成後のパンの官能評価、比容積の測定結果を表3にまとめた。
[Example 1]
Add 70 parts of strong flour, 4 parts of raw yeast, 0.1 part of yeast food, 5 parts of sugar, 10 parts of whole egg, add 32 parts of water and mix using a horizontal mixer for 3 minutes at low speed and 1 minute at medium speed. Fermentation was carried out for 2 hours and 30 minutes to prepare a medium seed. After adding 10 parts of strong flour, 20 parts of weak flour, 25 parts of sugar, 1 part of salt, 2 parts of skimmed milk powder and 19 parts of water to this medium seed, mixing at low speed for 3 minutes and then at medium speed for 4 minutes, commercial breadmaking 30 parts of margarine for inclusion (product name: Delisoft, Fuji Oil Co., Ltd.) and 10 parts of sugar were added, followed by mixing at medium speed for 3 minutes and then at high speed for 5 minutes to obtain a main body dough. After fermentation for 30 minutes, divide into 80 g, take 20 minutes of bench time, mold into a cupe bread shape, take a proof for 60 minutes at a temperature of 32 ° C and a humidity of 80%, then heat up 200 ° C / downfire 190 ° C Baked for 11 minutes to prepare bread. Tables 1 and 2 list the blended raw materials, and Table 3 summarizes the results of the sugar mixing time and the dough state (workability) at the time of home baking, the sensory evaluation of bread after baking, and the specific volume measurement results.
[実施例2]
本捏開始時に加える砂糖を20部、油脂と同時に加える砂糖を15部とし、他は実施例1と同様の工程にてパンを製造した。
[Example 2]
20 parts of sugar was added at the start of the main koji, 15 parts of sugar was added at the same time as the fats and oils, and bread was produced in the same manner as in Example 1.
[実施例3]
本捏開始時に加える砂糖を15部、油脂と同時に加える砂糖を20部とし、他は実施例1と同様の工程にてパンを製造した。ただし、生地のまとまりが良好であったため、本捏時の最終ミキシングは高速4分とした。
[Example 3]
15 parts of sugar to be added at the start of the main koji, 20 parts of sugar to be added simultaneously with fats and oils, and bread were produced in the same manner as in Example 1. However, since the texture of the dough was good, the final mixing during the main roll was set at a high speed of 4 minutes.
[実施例4]
実施例3の工程中、油脂を投入して中速1分ミキシングの後に砂糖を20部加え、他は同様の工程にてパンを製造した。
[Example 4]
In the process of Example 3, 20 parts of sugar was added after adding fats and oils and mixing at medium speed for 1 minute.
[実施例5]
本捏開始時に加える砂糖を10部、油脂と同時に加える砂糖を25部とし、他は実施例3と同様の工程にてパンを製造した。
[Example 5]
Bread was produced in the same manner as in Example 3 except that 10 parts of sugar was added at the start of the main koji and 25 parts of sugar was added simultaneously with the fats and oils.
[実施例6]
本捏開始時に加える砂糖を5部、油脂と同時に加える砂糖を30部とし、他は実施例1と同様の工程にてパンを製造した。
[Example 6]
5 parts of the sugar added at the start of the main koji and 30 parts of the sugar added simultaneously with the fats and oils were used, and the bread was produced in the same process as in Example 1.
[実施例7]
本捏開始時には砂糖を加えず、油脂と同時に砂糖35部を加え、他は実施例3と同様の工程にてパンを製造した。ただし生地がやや柔らかかったため、本捏時の最終ミキシングを高速7分とした。
[Example 7]
Sugar was not added at the start of the main koji, but 35 parts of sugar was added simultaneously with the fat and oil, and bread was produced in the same manner as in Example 3. However, since the fabric was slightly soft, the final mixing on the main course was set at 7 minutes at high speed.
[比較例1]
本捏開始時に砂糖を35部加え、油脂の混合以降には砂糖を加えず、他は実施例1と同様の工程にてパンを製造した。ただし本捏時の生地のべたつきが著しく、まとまりが悪いため、最終ミキシングを高速12分とした。
[Comparative Example 1]
35 parts of sugar was added at the start of the main koji, and no sugar was added after mixing the fats and oils, and bread was produced in the same process as in Example 1. However, the stickiness of the dough at the time of main roll was remarkable and the unity was poor, so the final mixing was performed at a high speed of 12 minutes.
[比較例2]
本捏開始時に加える砂糖を30部、油脂と同時に加える砂糖を5部とし、他は実施例1と同様の工程にてパンを製造した。ただし本捏時に生地のべた付きがみられたため、最終ミキシングを高速10分とした。
[Comparative Example 2]
30 parts of the sugar added at the start of the main koji and 5 parts of the sugar added simultaneously with the fats and oils were used, and bread was produced in the same process as in Example 1. However, because the stickiness of the fabric was observed during the main roll, the final mixing was performed at a high speed of 10 minutes.
(表1)中種配合
(Table 1) Medium seed mix
(表2)本捏配合
Table 2
(表3)作業工程および評価
(Table 3) Work process and evaluation
(評価基準)
生地状態(作業性)は以下の基準で評価した。
◎:適度なハリがありべた付きなく、特に良好
○:やや柔らかいが、べた付きなく取扱容易
△:若干べた付きがあるが、作業は可能
×:べた付きが著しく、作業困難
風味・食感はパネラー10名により以下の基準で官能評価を行い、◎:特に良好、○:良好、△:やや不良、×:不良として記載した。
風味:甘味(呈味性)
食感:生地のほぐれ、口溶け、しっとり感
(Evaluation criteria)
The fabric state (workability) was evaluated according to the following criteria.
◎: Appropriate firmness without stickiness, especially good ○: Slightly soft but easy to handle without stickiness △: Slightly sticky, but work is possible ×: Stickiness is remarkably difficult to work with Sensory evaluation was performed by 10 panelists based on the following criteria, and indicated as ◎: particularly good, ◯: good, △: slightly bad, ×: bad.
Flavor: Sweetness (taste)
Texture: dough loosening, melting in mouth, moist feeling
(結果)
表3に示す通り、本捏開始時に砂糖の一部のみを加え、それより後の油脂と同時または直後に残りの砂糖を混合する工程により、対粉40%という高糖度のパンを、作業性や風味・食感を損なうことなく、ボリュームも犠牲にせずに得ることができた。
(result)
As shown in Table 3, by adding only a part of the sugar at the start of the main bowl and mixing the remaining sugar at the same time or immediately after that, the bread with a high sugar content of 40% to flour is improved. And without sacrificing the flavor, texture, and without sacrificing volume.
(冷蔵保存後の評価)
実施例1〜7で得られたパンを冷蔵条件(5℃)で24時間保管の後、官能評価を行った。多量に配合した糖の効果により老化が抑制され、いずれもしっとりした口溶けのよい食感が保持されていた。
(Evaluation after refrigerated storage)
The breads obtained in Examples 1 to 7 were stored for 24 hours under refrigerated conditions (5 ° C.), and then sensory evaluation was performed. Aging was suppressed by the effect of sugar added in a large amount, and each of them kept a moist and good mouthfeel.
Claims (4)
(1)中種生地を調製する
(2)本捏開始時に、糖類を30重量部未満加える
(3)本捏開始より後、油脂の混合と同時または直後に糖類を1回以上、かつ1回あたり35重量部以下加える The manufacturing method of the bread | pan which mix | blends 35 weight part or more of saccharides with respect to 100 weight part of flour characterized by including the following processes.
(1) Prepare medium seed dough
(2) Add less than 30 parts by weight of sugar at the start of the main bowl
(3) After the start of the main shell, add saccharide once or more and 35 parts by weight or less at the same time or immediately after the fat and oil mixing.
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