JP2016039784A - Method for producing breads - Google Patents

Method for producing breads Download PDF

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JP2016039784A
JP2016039784A JP2014164248A JP2014164248A JP2016039784A JP 2016039784 A JP2016039784 A JP 2016039784A JP 2014164248 A JP2014164248 A JP 2014164248A JP 2014164248 A JP2014164248 A JP 2014164248A JP 2016039784 A JP2016039784 A JP 2016039784A
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mixture
dough
water
mixed
flour
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JP6280835B2 (en
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誠司 志賀
Seiji Shiga
誠司 志賀
匡敏 村田
Tadatoshi Murata
匡敏 村田
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Nisshin Seifun Group Inc
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Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a bakery food product that is voluminous.SOLUTION: A method for producing bakery food product comprises: preparing a mixture 1 in which water and yeast are mixed, and a mixture 2 in which wheat flour is mixed into a mixture of egg and water; mixing said mixture 1 and said mixture 2 and bringing into fermentation to prepare fermentation seed; and mixing said fermentation seed and a mixture 3 in which egg and sugar are mixed, to prepare a dough.SELECTED DRAWING: None

Description

本発明は、ベーカリー食品の製造方法に関する。   The present invention relates to a method for producing a bakery food.

従来のパンの製造において、最初に一部の材料を混捏して中種を作り、その中種に残りの材料を合わせてさらに混捏する方法(「中種法」)はよく用いられている方法である。   In the production of conventional bread, a method in which some ingredients are first kneaded to make a middle seed, and the remaining ingredients are combined with the middle seed to further knead (the "medium seed method") is a commonly used method. It is.

特許文献1には、使用小麦粉の過半量に対して、炭酸カルシウム、グリセリン脂肪酸エステル、及び卵白から選ばれた少なくとも1種と、食塩の配合量の一部と、酵母の配合量の少なくとも一部とを少なくも添加し加水混捏して中種配合物を得、これを常温で10〜24時間醗酵させたのち、小麦粉の残余量と、食塩、砂糖、油脂、酵母等の配合剤の所要量と、水の所要量とを追加して本捏ねを行うことによりパン生地を得ることを特徴とする製パン方法が記載されている。   In Patent Document 1, with respect to the majority of the flour used, at least one selected from calcium carbonate, glycerin fatty acid ester, and egg white, part of the amount of salt, and at least part of the amount of yeast Is added and mixed with water to obtain a medium-sized compound, which is fermented at room temperature for 10 to 24 hours, and then the remaining amount of flour and the required amount of compounding agents such as salt, sugar, fat and yeast In addition, a bread making method is described in which bread dough is obtained by adding the required amount of water and kneading.

特許文献2には、少なくとも、パン生地を構成する全小麦粉量のうちの一部の小麦粉、イースト及び水を混捏して中種を作成し、これを醗酵させる工程と、前記中種とは別に、前記中種を構成する原料を除き、少なくとも、油脂類、糖類及び水分を混合してクリーム状生地を作成する工程と、前記クリーム状生地と残量の小麦粉とを混捏して中間生地を作成する工程と、前記醗酵後の中種と前記中間生地とを混捏してパン生地を作成する工程とを備えることを特徴とするパン生地の製造方法において、生地に卵黄液又は液卵を添加することが記載されている。   In Patent Document 2, at least a part of the total flour amount constituting bread dough, yeast and water are mixed to create a middle seed, and this is fermented separately from the middle seed, Excluding the raw material constituting the medium seed, at least a step of creating a creamy dough by mixing oils and fats, sugars and moisture, and kneading the creamy dough and the remaining flour to create an intermediate dough In the method for producing bread dough, comprising a step and a step of creating bread dough by mixing the intermediate seed after the fermentation and the intermediate dough, adding egg yolk liquid or liquid egg to the dough is described. Has been.

一方で、焼き菓子等のパン以外のベーカリー食品の製造法として、イースト発酵させた生地を用いる方法が提案されている。さらに、イースト発酵させた生地を種生地として、これに他の材料をさらに加える方法も提案されている。例えば、特許文献3には、小麦粉とイーストとを含む原料に、水を加えて混合したバッターを発酵させた後、気泡を除去してから焼成することを特徴とするウエファースの製造法が記載されている。特許文献4には、小麦粉を主原料とする原料とイーストとを水に混合し水種生地を発酵させた後、膨脹剤を添加して焼成する事を特徴とするモナカ皮、コーンの製造方法が記載されている。   On the other hand, a method using a yeast-fermented dough has been proposed as a method for producing bakery foods other than bread, such as baked goods. Furthermore, a method has been proposed in which yeast-fermented dough is used as seed dough and other ingredients are further added thereto. For example, Patent Document 3 describes a method for producing a wafer characterized by fermenting a batter obtained by adding water to a raw material containing wheat flour and yeast and then firing after removing bubbles. ing. Patent Document 4 discloses a method for producing monaca peel and corn, characterized in that a raw material mainly composed of flour and yeast are mixed in water to ferment a seed dough, and then added with an expansion agent and baked. Is described.

特開平06−125692号公報Japanese Patent Application Laid-Open No. 06-126992 特開2004−121127号公報JP 2004-121127 A 特開2000−014314号公報JP 2000-014314 A 特開2004−337115号公報JP 2004-337115 A

本発明は、ボリュームのあるベーカリー食品を製造するための方法に関する。   The present invention relates to a method for producing a voluminous bakery food.

本発明者らは、鋭意検討の結果、予め水とイーストの混合物、および卵と水を混合したものに小麦粉を混ぜた混合物を得た後、上記2つの混合物を混合し発酵させて発酵種を調製すること、さらに別途で卵と糖の混合物を得、これを該発酵種と混合し加熱して生地を作製すること、次いで得られた生地を焼成することにより、ボリュームのあるベーカリー食品を製造することができることを見出した。   As a result of intensive studies, the inventors obtained a mixture of water and yeast, and a mixture of egg and water mixed with wheat flour, and then mixed and fermented the above two mixtures to obtain a fermented species. Preparing a separate egg and sugar mixture, mixing it with the fermented seeds and heating to make the dough, and then baking the resulting dough to produce a bakery food with volume Found that you can.

したがって、本発明は、以下:
水とイーストを混合した混合物1と、卵と水を混合したものに小麦粉を混合した混合物2とを得ること;
該混合物1と該混合物2を混合し、発酵させて発酵種を調製すること;および
該発酵種と、卵と糖を混合した混合物3とを混合して生地を作製すること、
を含むベーカリー食品の製造方法を提供する。
Accordingly, the present invention provides the following:
Obtaining a mixture 1 in which water and yeast are mixed and a mixture 2 in which eggs and water are mixed with flour;
Mixing the mixture 1 and the mixture 2 and fermenting them to prepare a fermented species; and mixing the fermented species with a mixture 3 in which eggs and sugar are mixed to produce a dough,
A method for producing a bakery food containing

本発明のベーカリー食品の製造方法によれば、ボリュームのあるベーカリー食品を得ることができる。   According to the method for producing a bakery food of the present invention, a bakery food with a large volume can be obtained.

本明細書において、ベーカリー食品とは、穀粉を主原料とし、これに必要に応じてイーストや膨張剤(ベーキングパウダー等)、水、食塩、砂糖などの副材料を加えて得られた発酵生地を、焼成して得られる食品をいう。本発明により製造されるベーカリー食品の例としては、パン類、ケーキ類、ワッフル、シュー、およびウエハースやビスケット等の焼き菓子、などが挙げられる。パン類としては、食パン(例えばロールパン、白パン、黒パン、フランスパン、乾パン、コッペパン、クロワッサン等)、調理パン、菓子パン等が挙げられる。ケーキ類としては、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、カステラ等が挙げられる。   In this specification, the bakery food is a fermented dough obtained by adding flour and other auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt, and sugar as necessary. , Refers to food obtained by baking. Examples of the bakery food produced according to the present invention include breads, cakes, waffles, shoes, and baked goods such as wafers and biscuits. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, and sweet bread. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, castellas and the like.

本発明のベーカリー食品の製造方法は、以下の工程を含む。
水とイーストを混合した混合物1と、卵と水を混合したものに小麦粉を混合した混合物2とを得ること、
該混合物1と該混合物2を混合し、発酵させて発酵種を調製すること、
該発酵種と、卵と糖を混合した混合物3とを混合して生地を作製すること。
The manufacturing method of the bakery food of this invention includes the following processes.
Obtaining a mixture 1 in which water and yeast are mixed, and a mixture 2 in which egg and water are mixed with flour;
Mixing the mixture 1 and the mixture 2 and fermenting them to prepare fermented species;
Mixing the fermented species with a mixture 3 in which eggs and sugar are mixed to produce a dough.

混合物1は、水とイーストの混合物である。イーストとしては、生イースト、ドライイースト、インスタントドライイーストなどの、ベーカリー食品に通常使用されるものであればよい。水は、15〜40℃程度の水温で用いることが好ましい。   Mixture 1 is a mixture of water and yeast. As yeast, what is usually used for bakery foods, such as fresh yeast, dry yeast, and instant dry yeast, should just be used. Water is preferably used at a water temperature of about 15 to 40 ° C.

混合物2は、卵と水と小麦粉の混合物である。混合物2は、最初に卵と水を充分に混合し、得られた卵と水の混合物に小麦粉を混合することによって得ることができる。卵としては全卵または液卵が使用される。小麦粉としては、強力粉、中力粉、薄力粉、それらの混合粉などを使用することができ、製造するベーカリー食品の種類に応じて適切な種類のものを使用することができる。混合物2の調製においては、卵と水の混合物に小麦粉をあわせた後は、材料を充分に混合することが好ましい。より好ましくは材料を20〜30℃程度の温度で混合する。   Mixture 2 is a mixture of eggs, water and flour. The mixture 2 can be obtained by first thoroughly mixing the egg and water and mixing the flour into the resulting egg and water mixture. Whole eggs or liquid eggs are used as eggs. As wheat flour, strong flour, medium flour, thin flour, mixed powder thereof and the like can be used, and an appropriate type can be used according to the type of bakery food to be produced. In preparing the mixture 2, it is preferable that the ingredients are mixed thoroughly after the flour is combined with the egg and water mixture. More preferably, the materials are mixed at a temperature of about 20-30 ° C.

混合物1および混合物2の調製に使用される水の質量の比は、混合物1の水:混合物2の水=5〜10:30〜35が好ましい。   The mass ratio of water used for the preparation of the mixture 1 and the mixture 2 is preferably water of the mixture 1: water of the mixture 2 = 5 to 10:30 to 35.

次いで、得られた混合物1と混合物2を混合し、これを発酵させて発酵種を調製する。発酵は、通常の種発酵(一次発酵)の手順に従って行えばよい。   Next, the obtained mixture 1 and mixture 2 are mixed and fermented to prepare a fermented species. Fermentation may be performed according to the procedure of normal seed fermentation (primary fermentation).

続いて、上記発酵種と、混合物3とを混合して生地を作製する。混合物3は、卵と糖の混合物である。卵としては全卵または液卵が使用される。糖としては、砂糖、グルコース、フルクトース、マルトース、トレハロース、アラビノース、キシロース、リボース、ガラクトース、ガラクツウロン酸、ウロン酸、ラムノース、フコース、マンノース、またはこれらを構成成分とする還元糖を有する物質(水あめなど)、あるいはそれらの混合物が使用される。好ましくは、混合物3は、該卵をよくほぐした後、該糖を添加してよく攪拌することによって得ることができる。上記混合物2に含まれる卵の質量と混合物3に含まれる卵の質量との比は、好ましくは30〜70:70〜30、より好ましくは40〜60:60〜40であり、さらに好ましくは、上記混合物2に含まれる卵の量は、混合物3に含まれる卵の量よりも多い。好ましくは、混合物3には水は添加されていない。   Subsequently, the fermented species and the mixture 3 are mixed to produce a dough. Mixture 3 is a mixture of eggs and sugar. Whole eggs or liquid eggs are used as eggs. As sugar, sugar, glucose, fructose, maltose, trehalose, arabinose, xylose, ribose, galactose, galacturonic acid, uronic acid, rhamnose, fucose, mannose, or a substance having a reducing sugar as a component (such as starch syrup) Or mixtures thereof. Preferably, the mixture 3 can be obtained by thoroughly loosening the eggs and then adding the sugar and stirring well. The ratio of the egg mass contained in the mixture 2 to the egg mass contained in the mixture 3 is preferably 30-70: 70-30, more preferably 40-60: 60-40, and still more preferably, The amount of eggs contained in the mixture 2 is greater than the amount of eggs contained in the mixture 3. Preferably, no water is added to the mixture 3.

好ましくは、上記混合物3に上記発酵種を加えた後、20〜35℃に温めながらミキシングして捏ね上げ、生地を作製する。得られた生地の比重は、好ましくは0.5〜0.7g/mLである。好ましくは、混合物1〜3の配合比を調節するか、または混合物3の調製時における卵と糖との攪拌や、混合物3と発酵種をあわせた際のミキシングの回転速度や時間を調節して、生地が当該比重になるようにする。   Preferably, the fermented species is added to the mixture 3, and then mixed and kneaded while warming to 20 to 35 ° C. to prepare a dough. The specific gravity of the obtained dough is preferably 0.5 to 0.7 g / mL. Preferably, the mixing ratio of the mixtures 1 to 3 is adjusted, or the stirring speed of the egg and sugar in the preparation of the mixture 3 and the mixing rotation speed and time when the mixture 3 and the fermented species are combined are adjusted. , So that the dough has the specific gravity.

本発明の方法においては、上記混合物1〜3を調製する順序は特に限定されない。上記混合物1〜3は、その都度調製してもよく、または作り置きしておいてもよい。   In the method of the present invention, the order of preparing the mixtures 1 to 3 is not particularly limited. The above mixtures 1 to 3 may be prepared each time or may be prepared.

以上の手順でベーカリー食品用生地を得ることができる。該生地における小麦粉:卵:糖の質量比は、好ましくは1:1〜2.5:1〜1.25である。また該生地における小麦粉の含有量は、好ましくは20〜30質量%である。   A bakery food dough can be obtained by the above procedure. The mass ratio of flour: egg: sugar in the dough is preferably 1: 1 to 2.5: 1 to 1.25. Moreover, content of the flour in this dough becomes like this. Preferably it is 20-30 mass%.

上記ベーカリー食品用生地にはまた、ベーカリー食品に通常使用される他の原料、例えば、小麦粉以外の穀粉類(ライ麦粉、米粉、そば粉、トウモロコシ粉など)、澱粉類、グルテン等のタンパク質、油脂、粉乳、塩、膨張剤、乳化剤、その他通常使用される添加物などが含まれていてもよい。これらの原料は、混合物1〜3のいずれに添加されてもよいが、好ましくは混合物2に添加される。該生地におけるこれら他の原料の含有量は、好ましくは20〜30質量%である。   The above-mentioned dough for bakery foods also includes other ingredients usually used in bakery foods, such as flours other than wheat flour (rye flour, rice flour, buckwheat flour, corn flour, etc.), starches, proteins such as gluten, fats and oils Powdered milk, salt, swelling agent, emulsifier, and other commonly used additives may be included. These raw materials may be added to any of the mixtures 1 to 3, but are preferably added to the mixture 2. The content of these other raw materials in the dough is preferably 20 to 30% by mass.

上記の手順で得られた生地は、必要に応じて分割、成型、2次発酵などの工程を経た後、焼成される。あるいは、焼成前の生地を冷蔵または冷凍保存してもよい。したがって、本発明のベーカリー食品の製造方法は、上記の手順で得られた生地を冷蔵又は冷凍保存することをさらに含む。あるいは、本発明のベーカリー食品の製造方法は、上記の手順で得られた生地を焼成することをさらに含む。生地の焼成、冷蔵または冷凍は、ベーカリー食品の種類や大きさなどに応じて通常の手順に従って行えばよい。   The dough obtained by the above procedure is fired after passing through steps such as division, molding, and secondary fermentation as necessary. Alternatively, the dough before baking may be refrigerated or frozen. Therefore, the method for producing a bakery food of the present invention further includes refrigeration or freezing storage of the dough obtained by the above procedure. Or the manufacturing method of the bakery food of this invention further includes baking the dough obtained by said procedure. The baking, refrigeration or freezing of the dough may be performed according to a normal procedure depending on the type and size of the bakery food.

以下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 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

<製造例1>
(発酵種の調製)
1.温水にインスタントイーストを添加してよく混ぜ、混合物1を調製した。
2.全卵と水を混ぜ、これに小麦粉を加えてホイッパーで混合し(捏上温度27℃)、混合物2を調製した。
3.混合物1と2の全量をあわせて均一にまとめた後、発酵室(27℃、75%)で1時間発酵させ、発酵種を得た。得られた発酵種は、冷蔵庫(5℃)で一晩冷蔵した。
<Production Example 1>
(Preparation of fermented species)
1. Instant yeast was added to warm water and mixed well to prepare mixture 1.
2. Whole egg and water were mixed, flour was added to this and mixed with a whipper (spreading temperature 27 ° C.) to prepare mixture 2.
3. The total amount of the mixture 1 and 2 was combined and uniformly gathered, and then fermented in a fermentation room (27 ° C., 75%) for 1 hour to obtain a fermented species. The obtained fermented seeds were refrigerated overnight in a refrigerator (5 ° C.).

(生地の作製および焼成)
1.全卵をほぐし、これに砂糖を加えて攪拌し、混合物3を調製した。
2.混合物3の全量に上記発酵種の全量を加えて湯煎で温め(30℃)、竪型ミキサーとホイッパーを用いてミキシングして生地を作製した。得られた生地の比重は0.60g/mLであった。
3.得られた生地を5号のケーキ型に300g分注し、25分(上火180℃下火170℃)焼成し、カステラ風スポンジ様のベーカリー食品を得た。混合物1〜3の配合を表1に示す。
(Fabrication and baking)
1. The whole egg was loosened, and sugar was added thereto and stirred to prepare a mixture 3.
2. The total amount of the above fermented species was added to the total amount of the mixture 3, warmed in a hot water bath (30 ° C.), and mixed using a vertical mixer and a whipper to prepare a dough. The specific gravity of the obtained dough was 0.60 g / mL.
3. 300 g of the obtained dough was dispensed into a No. 5 cake mold and baked for 25 minutes (top heat 180 ° C., bottom heat 170 ° C.) to obtain a cake-like sponge-like bakery food. Table 1 shows the composition of the mixtures 1-3.

<比較例1>
卵の全量を混合物3に添加したこと以外は、製造例1と同様の手順でカステラ様のベーカリー食品を得た。得られた生地の比重は0.5g/mLであった。
<Comparative Example 1>
A castella-like bakery food was obtained in the same procedure as in Production Example 1, except that the total amount of eggs was added to the mixture 3. The specific gravity of the obtained dough was 0.5 g / mL.

<比較例2>
卵の全量を混合物2に添加したこと以外は、製造例1と同様の手順でカステラ様のベーカリー食品を得た。得られた生地の比重は0.7g/mLであった。
<Comparative Example 2>
A castella-like bakery food was obtained in the same procedure as in Production Example 1, except that the total amount of eggs was added to the mixture 2. The specific gravity of the obtained dough was 0.7 g / mL.

<比較例3>
砂糖の全量を混合物2に添加したこと以外は、製造例1と同様の手順でカステラ様のベーカリー食品を得た。得られた生地の比重は0.8g/mLであった。
<Comparative Example 3>
A castella-like bakery food was obtained in the same procedure as in Production Example 1, except that the total amount of sugar was added to the mixture 2. The specific gravity of the obtained dough was 0.8 g / mL.

<対照例>
小麦粉、全卵、砂糖、水、インスタントドライイースト(質量比100:100:100:40:0.8)を一度に混合して発酵させ、生地を調製した。その後、得られた生地を5号のケーキ型に300g分注し、25分(上火180℃下火170℃)焼成し、カステラ風スポンジ様のベーカリー食品を得た。
<Control example>
Flour, whole egg, sugar, water, and instant dry yeast (mass ratio 100: 100: 100: 40: 0.8) were mixed and fermented at a time to prepare a dough. Thereafter, 300 g of the obtained dough was dispensed into a No. 5 cake mold and baked for 25 minutes (top heat 180 ° C., bottom heat 170 ° C.) to obtain a cake-like sponge-like bakery food.

<試験例1>
製造例1および比較例1〜3のベーカリー食品の外観を、対照例との比較により下記基準にて評価した。結果を表1に示す。製造例1は対照例よりボリュームのあるベーカリー食品であった。
<外観評価基準>
5点:対照例よりもボリューム感がある
4点:対照例よりもややボリューム感がある
3点:対照例と同等のボリューム感である
2点:対照例よりもややボリューム感が劣る
1点:対照例よりもボリューム感が劣る
<Test Example 1>
The appearance of the bakery foods of Production Example 1 and Comparative Examples 1 to 3 was evaluated according to the following criteria by comparison with the control example. The results are shown in Table 1. Production Example 1 was a more baked food than the control example.
<Appearance evaluation criteria>
5 points: voluminous feeling than the control example 4 points: slightly voluminous feeling than the control example 3 points: voluminous feeling equivalent to the control example 2 points: slightly voluminous feeling than the control example 1 point: Volume feeling is inferior to the control example

Figure 2016039784
Figure 2016039784

<試験例2>
製造例1と同様の手順で、ただし混合物1〜3の配合を下記表2のとおり変更して、カステラ様のベーカリー食品を得た。得られた食品の外観を、試験例1と同様の手順で評価した。結果を表2に示す。なお、表2には製造例1の結果を再掲する。
<Test Example 2>
In the same procedure as in Production Example 1, except that the composition of the mixtures 1 to 3 was changed as shown in Table 2 below, a castella-like bakery food was obtained. The appearance of the obtained food was evaluated in the same procedure as in Test Example 1. The results are shown in Table 2. Table 2 shows the results of Production Example 1 again.

Figure 2016039784
Figure 2016039784

Claims (7)

水とイーストを混合した混合物1と、卵と水を混合したものに小麦粉を混合した混合物2とを得ること;
該混合物1と該混合物2を混合し、発酵させて発酵種を調製すること;および
該発酵種と、卵と糖を混合した混合物3とを混合して生地を作製すること、
を含むベーカリー食品の製造方法。
Obtaining a mixture 1 in which water and yeast are mixed and a mixture 2 in which eggs and water are mixed with flour;
Mixing the mixture 1 and the mixture 2 and fermenting them to prepare a fermented species; and mixing the fermented species with a mixture 3 in which eggs and sugar are mixed to produce a dough,
A method for producing bakery foods.
前記生地における小麦粉:卵:糖の質量比が1:1〜2.5:1〜1.25である、請求項1又は2記載の方法。   The method according to claim 1 or 2, wherein a mass ratio of flour: egg: sugar in the dough is from 1: 1 to 2.5: 1 to 1.25. 前記生地の比重が0.5〜0.7g/mLである、請求項1記載の方法。   The method according to claim 1, wherein the dough has a specific gravity of 0.5 to 0.7 g / mL. 前記混合物2に含まれる卵の量が前記混合物3に含まれる卵の量よりも多い、請求項1〜3のいずれか1項記載の方法。   The method according to claim 1, wherein the amount of eggs contained in the mixture 2 is greater than the amount of eggs contained in the mixture 3. 前記混合物3に水が添加されない、請求項1〜4のいずれか1項記載の方法。   The method according to claim 1, wherein no water is added to the mixture 3. 前記生地を焼成することをさらに含む、請求項1〜5のいずれか1項記載の方法。   The method according to claim 1, further comprising firing the dough. 請求項1〜6のいずれか1項記載の方法で得られたベーカリー食品。   The bakery food obtained by the method of any one of Claims 1-6.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000125750A (en) * 1998-08-19 2000-05-09 Kanegafuchi Chem Ind Co Ltd Frozen bread
JP2001252004A (en) * 2000-03-10 2001-09-18 Komo:Kk Bakery product containing oligosaccharide of milk confectionery
JP2009017845A (en) * 2007-07-13 2009-01-29 Adeka Corp Void-forming agent

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000125750A (en) * 1998-08-19 2000-05-09 Kanegafuchi Chem Ind Co Ltd Frozen bread
JP2001252004A (en) * 2000-03-10 2001-09-18 Komo:Kk Bakery product containing oligosaccharide of milk confectionery
US20010028904A1 (en) * 2000-03-10 2001-10-11 Kohji Ueda Bakery products containing fructo-oligosaccharide
JP2009017845A (en) * 2007-07-13 2009-01-29 Adeka Corp Void-forming agent

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