JP2016174570A - Production method of bread - Google Patents

Production method of bread Download PDF

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JP2016174570A
JP2016174570A JP2015057022A JP2015057022A JP2016174570A JP 2016174570 A JP2016174570 A JP 2016174570A JP 2015057022 A JP2015057022 A JP 2015057022A JP 2015057022 A JP2015057022 A JP 2015057022A JP 2016174570 A JP2016174570 A JP 2016174570A
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bread
weight
flour
mixing
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JP6596859B2 (en
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田上 孝一
Koichi Tagami
孝一 田上
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Fuji Oil Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide bread having fine and soft feeling, and excellent in-mouth meltability; and bread further capable of imparting moist and springy texture, and having such characteristics even in a refrigerating/freezing temperature area.SOLUTION: A production method of bread includes procedures in 'a production method of bread in a sponge and dough method', namely, (1) a step for mixing grain flour and its kind, yeast, water and salt into medium species as much as 0.3 pt.wt per 100 pts.wt grain flour, and (2) a step for mixing a plastic fat mixture containing edible fats, yolk and saccharide.SELECTED DRAWING: None

Description

本発明は、きめ細かくソフトで口溶けが良好であり、さらにしっとり・もちもちした食感も兼ね備え、特に冷蔵や冷凍温度域でもこれらの特性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 that are fine and soft, have good meltability in the mouth, have a moist and moist texture, and have these characteristics even in refrigerated and frozen temperature ranges.

消費者がパン類に求める品質は多様化しているが、その中でも、ソフトな食感に関するニーズは大きい。特許文献1においては、特定固体脂含量の油脂を含み、比重0.4−0.7g/mlとした製パン用水中油型油脂組成物を用いることで、ソフトで歯切れと口ごなれの良好なパン類が得られるとの記載がある。特許文献2は、パン生地をブレークダウン状態まで混捏して得られる、ソフトでしとりが感じられるケーキ様食感のパンに関する出願であるが、「麩切れ」段階を越えた生地はベタついて弾力を失い、成形方法やパンの形状が制限されてしまう。 The quality demanded by consumers for bread is diversifying, but among them, there is a great need for soft texture. In Patent Document 1, by using an oil-in-water oil-and-fat composition for bread making containing fats and oils having a specific solid fat content and having a specific gravity of 0.4 to 0.7 g / ml, soft, crisp and good-bread breads can be obtained. There is a description that it is obtained. Patent Document 2 is an application related to a cake-like texture bread that is obtained by kneading bread dough to a breakdown state and feels soft and moisturized. However, the dough exceeding the “bread cut” stage is sticky and loses elasticity. The molding method and bread shape are limited.

また近年は夏場に冷やしてさっぱりと食べられる菓子パンなど、冷蔵・冷凍温度域においてもソフトで口溶けの良いパンが求められる場面が増加している。特許文献3においては、油脂を対粉15重量%以上添加し内相の平均細孔径と破断応力を特定範囲とすることで、冷凍状態でさっくりと食べやすいパンを提供できるとの記載がある。 In recent years, there have been an increasing number of occasions where soft and well-melted bread is required even in refrigerated and frozen temperatures, such as sweet bread that can be chilled and eaten in summer. In Patent Document 3, there is a description that it is possible to provide a bread that is easy to eat in a frozen state by adding 15% by weight or more of fats and oils and setting the average pore diameter and breaking stress of the inner phase within a specific range. .

一方、しっとり・もちもちした食感に関するニーズも大きいが、口中での「ひき」や「もたつき」を伴わず、口溶け良好で且つ冷蔵・冷凍温度域においてもこのような食感を有するパンを製造することは困難であった。 On the other hand, there is a great need for a moist and moist texture, but it does not involve “shrimp” or “mottle” in the mouth, and it produces a mouthfeel that melts well in the refrigerated / frozen temperature range. It was difficult.

特開2011-200191号公報JP 2011-200191 A 特開2010-246456号公報JP 2010-246456 Gazette 特開2000-125750号公報JP 2000-125750 A

本発明はきめ細かく、ソフトで口溶けの良好なパン類、さらにしっとり・もちもちした食感を付与することも可能で、かつ、冷蔵・冷凍温度域でもこれらの特性を有するパン類を提供することを課題とする。 It is an object of the present invention to provide breads that are fine, soft and have good meltability in the mouth, and that can provide a moist and moist texture, and that have these characteristics even in refrigerated and frozen temperatures. And

本発明者は上記課題を解決するため検討を行い、まず、中種法によるパンの製造法において、中種に対し、練り込み用の可塑性油脂に卵黄を加え起泡させて混合し、同時に食塩の添加時期および方法を調整することで、きわめてソフトで口溶けの良好なパンが得られることを見出した。さらに本捏工程の最終段階で加水することで、ソフトさを維持したまましっとり・もちもち食感を付与可能であること、かつ、これらの特徴は冷蔵・冷凍温度でも発揮されることを見出し、本発明を完成させた。 The present inventor has studied to solve the above problems. First, in the method of bread production by the middle seed method, the egg yolk is added to the plastic fat for kneading and mixed with the middle seed, and the salt is simultaneously mixed with salt. It was found that by adjusting the addition time and method of, a very soft and well melted bread can be obtained. Furthermore, by adding water at the final stage of the main steaming process, it was found that it was possible to give a moist and moist texture while maintaining softness, and that these characteristics were also exhibited at refrigerated and frozen temperatures. Completed the invention.

すなわち、本発明は
(1)中種法によるパン類の製造方法において本捏工程に以下の手順を含むことを特徴とする、パン類の製造方法、
1.中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する工程
2.食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する工程
(2)可塑性油脂混合物の比容積が1.1〜1.7cm3/gである、(1)に記載の製造方法、
(3)可塑性油脂混合物が食塩0.3重量部以上を含む、(1)ないし(2)に記載の製造方法、
(4)可塑性油脂混合物の混合後にさらに食塩0.3重量部以上を混合する、(1)ないし(3)に記載の製造方法、
(5)可塑性油脂混合物の混合後にさらに穀粉100重量部あたり5〜40重量部の水を混合する、(1)ないし(4)に記載の製造方法、
(6)加水量の合計が穀粉100重量部あたり55〜90重量部である、(5)に記載の製造方法、である。
That is, the present invention
(1) A method for producing bread, characterized in that, in the method for producing bread by the middle seed method, the main procedure includes the following procedure:
1. Mixing flour, yeast, water and salt with 0.3 parts by weight or less per 100 parts by weight of flour for medium seed
2. A step of mixing a plastic fat mixture containing edible fats and oils, egg yolk and sugars
(2) The production method according to (1), wherein the specific volume of the plastic fat mixture is 1.1 to 1.7 cm 3 / g,
(3) The manufacturing method according to (1) or (2), wherein the plastic fat mixture contains 0.3 parts by weight or more of sodium chloride,
(4) Further mixing 0.3 parts by weight or more of sodium chloride after mixing of the plastic fat mixture, the production method according to (1) to (3),
(5) The method according to any one of (1) to (4), further mixing 5 to 40 parts by weight of water per 100 parts by weight of flour after mixing the plastic fat mixture,
(6) The production method according to (5), wherein the total amount of water is 55 to 90 parts by weight per 100 parts by weight of flour.

本発明によれば、きめ細かくソフトで口溶けが良好であり、さらにしっとり・もちもちした食感も兼ね備え、特に冷蔵や冷凍温度域でもこれらの特性を有するパン類の製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing breads that are fine and soft and have good mouth melting, and also have a moist and moist texture, and that have these characteristics even in refrigerated and frozen temperatures.

(パン類)
本発明のパン類とは、小麦粉などの穀粉類、イースト、食塩及び水を主原料とし、糖類、乳製品、卵製品、食用油脂類などの副原料を添加し、混捏した生地を発酵、成形し、焼成、蒸し、フライ等の加熱により製造されるものを指し、菓子パン、食パン、テーブルロール、フランスパン、クロワッサン、デニッシュペストリー、イーストドーナツに例示される。
(Bread)
The breads of the present invention are mainly flour such as wheat flour, yeast, salt and water, added with auxiliary materials such as sugars, dairy products, egg products, edible oils and fats, fermented and molded kneaded dough It is produced by heating such as baking, steaming, frying, etc., and is exemplified by confectionery bread, bread, table roll, French bread, croissant, Danish pastry, and East donut.

(中種法)
本発明のパン類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時間醗酵して中種を得る。糖を配合した加糖中種とすることもできる。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。また、一般的な製法と同様、中種には食塩を配合しない。
(Medium seed method)
The breads of the present invention are 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. It can also be used as a sweetened medium seed containing sugar. In addition to these, yeast food, eggs and the like can be used as appropriate as the medium seed raw material. Moreover, salt is not mix | blended with middle seeds like a general manufacturing method.

(本捏工程)
通常公知の方法においては、中種に穀粉、食塩、糖類、脱脂粉乳、水などの本捏原材料を混合、ミキシングし、さらに食用油脂類を混合して本捏生地を得るが、本発明においては以下の手順で本捏工程を行う。
(1)中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する
(2)食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する
まず中種に対し、少なくとも穀粉類、イースト、水を加える。脱脂粉乳はここで加える。なお、この段階での食塩の混合量は、穀粉類100重量部に対し0.3重量部以下とする必要がある。望ましくはここで一度に、あるいは数回に分けてミキシングする。続いて、食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を一度に、あるいは数回に分けて混合する。この可塑性油脂混合物には、穀粉類100重量部に対し0.3重量部以上の食塩を含有させることができる。
(Main work process)
In a generally known method, the main ingredients such as flour, salt, saccharides, skim milk powder, and water are mixed and mixed in the middle seed, and further mixed with edible fats and oils to obtain a main meal dough. The main process is performed according to the following procedure.
(1) Mixing flour, yeast, water and salt with 0.3 parts by weight or less per 100 parts by weight of flour with respect to the middle seed
(2) Mixing a mixture of edible fats and oils, egg yolk and sugar-containing plastic fats and oils First, add at least flour, yeast and water to the middle seeds. Nonfat dry milk is added here. Note that the amount of salt mixed at this stage needs to be 0.3 parts by weight or less with respect to 100 parts by weight of flour. Desirably, the mixing is performed once or divided into several times. Then, the plastic fat mixture containing edible fats and oils, egg yolk, and saccharides is mixed at once or divided into several times. This plastic fat mixture can contain 0.3 parts by weight or more of salt with respect to 100 parts by weight of flour.

また本発明においては、可塑性油脂混合物の混合後に、さらに加水(バシナージュ/bassinage、差し水)することにより、ソフトで良好な口溶けと、しっとりモチモチした食感を兼ね備えたパン類が得られる。この特徴のある食感は冷蔵、冷凍温度域においても発揮され、例えば夏場の朝食、軽食としても極めて食べやすいパン類を提供することができる。また、本発明により調製した生地は冷凍し、都度解凍、焼成することも可能である。ここでの加水量は穀粉100重量部あたり5〜40重量部、より好ましくは10〜35重量部が例示される。また本発明の製造方法を用いた場合、全工程での加水量の合計(中種、本捏工程での加水量、可塑性油脂混合後の加水(バシナージュ)の合計量)を、穀粉100重量部あたり55〜90重量部、好ましくは60〜80重量部とすることが望ましい。 Moreover, in this invention, after mixing a plastic fat mixture, by further adding water (basinage / pour water), breads having both a soft and good mouth melt and a moist and moist texture can be obtained. This characteristic texture is also exhibited in refrigerated and frozen temperatures. For example, it is possible to provide bread that is extremely easy to eat as a summer breakfast or snack. The dough prepared according to the present invention can be frozen, thawed and fired each time. The amount of water used here is 5 to 40 parts by weight, more preferably 10 to 35 parts by weight per 100 parts by weight of flour. In addition, when the production method of the present invention is used, the total amount of water added in all steps (medium seed, amount of water added in main step, amount of water added after mixing plastic fat) is 100 parts by weight of flour. It is desirable that the amount be 55 to 90 parts by weight, preferably 60 to 80 parts by weight.

(食塩)
食塩は通常のパン類と同様、穀粉100重量部に対して0.8〜2重量部程度を配合する。なお、ここでの食塩とは、通常一般のベーカリー配合において単独の原材料として添加される食塩のことを示し、マーガリン等の原材料に予め含まれる食塩分とは別に算出して配合するものをいう。ここで本発明においては、本捏工程の開始段階において、中種に対し穀粉類、イースト、水とともに添加する食塩を穀粉100重量部あたり0.3重量部以下とすることを特徴とする。残りの食塩の添加方法としては、以下のいずれかの方法が例示できる。
(a)全量を、可塑性油脂混合物に混合して加える
(b)一部を可塑性油脂混合物に混合して加え、残りをその後から加える
(c)全量を、可塑性油脂混合物の混合後に加える
ここで、可塑性油脂混合物の混合より後から添加する食塩の量を0.3重量部以上、好ましくは0.5重量部以上とすることで、よりソフトで口溶けの良いパン類が得られやすくなる。ただし配合によっては生地作業性が低下する場合があるため、添加時期や量は適宜調整することができる。
(Salt)
Salt is blended in an amount of about 0.8 to 2 parts by weight per 100 parts by weight of flour, as with ordinary breads. In addition, salt here shows the salt added as a single raw material normally in a general bakery mixing | blending, and says what is calculated and mix | blended separately from the salt content previously contained in raw materials, such as margarine. Here, in this invention, the salt added with flour, yeast, and water with respect to medium seed | species is made into 0.3 weight part or less per 100 weight part of flour in the start stage of a main shell process. Any of the following methods can be exemplified as a method for adding the remaining salt.
(a) Add the total amount to the plastic fat mixture
(b) Add part of the mixture to the plastic fat mixture and add the rest afterwards
(c) Add the total amount after mixing of the plastic fat mixture Here, the amount of salt added after mixing of the plastic fat mixture is 0.3 parts by weight or more, preferably 0.5 parts by weight or more, so that it becomes softer and more soluble. It is easy to obtain good bread. However, depending on the formulation, the workability of the dough may be lowered, so the addition time and amount can be adjusted as appropriate.

(可塑性油脂混合物)
本発明の可塑性油脂混合物とは、食用油脂類、卵黄及び糖類を含有する組成物である。本発明においては、配合する可塑性油脂の全量ないしは一部を、少なくとも卵黄と糖類を加えクリーミングした状態で中種に混合する。この可塑性油脂混合物中には他にも食塩、粉乳類などを適宜加えることができ、混合工程にはミキサー、ビーター、ホイッパー、フードプロセッサー、へら、泡立て器などを適宜用いることができる。均一に混合するだけでも良いが、ホイッパー、泡立て器などを用いて起泡させることで、きめ細かい内相の形成に寄与し、よりソフトな食感のパン類を得ることができる。ここでの起泡させた可塑性油脂混合物の比容積は配合比により異なるが、好ましくは1.1〜1.7cm3/g、より好ましくは1.1〜1.5cm3/gとすることが望ましい。これより小さいと、内相のきめ細かさとソフトな食感が得られにくくなる場合がある。一方、卵黄の割合を増やすことで更に比容積を上げることもできるが、あまり大きいと生地への混合が困難となる場合がある。
(Plastic oil mixture)
The plastic fat and oil mixture of the present invention is a composition containing edible fats and oils, egg yolk and sugars. In the present invention, the total amount or a part of the plastic fat / oil to be blended is mixed with the middle seed in a creamed state with at least egg yolk and sugar added. In addition, salt, milk powder, and the like can be appropriately added to the plastic oil / fat mixture, and a mixer, beater, whipper, food processor, spatula, whisk, etc. can be appropriately used for the mixing step. Even if it mixes only uniformly, it can contribute to formation of a fine internal phase by foaming using a whipper, a whisk, etc., and breads with a softer texture can be obtained. The specific volume of the foamed plastic fat mixture varies depending on the blending ratio, but is preferably 1.1 to 1.7 cm 3 / g, more preferably 1.1 to 1.5 cm 3 / g. If it is smaller than this, the fineness of the internal phase and the soft texture may be difficult to obtain. On the other hand, the specific volume can be further increased by increasing the ratio of egg yolk, but if it is too large, mixing into the dough may be difficult.

(食用油脂類)
本発明の可塑性油脂混合物に配合する食用油脂類としては、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、各種製パン練り込み用油脂組成物に例示される可塑性油脂類を使用することができる。これらの可塑性油脂類の原料としては、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。また、本発明においては、前記可塑性油脂に加えて、液体ショートニングなどの流動性油脂類、各種乳化油脂類など、通常公知のパン類製造に用いられる食用油脂類を必要に応じて使用することができる。食用油脂類の配合全量は穀粉100重量部あたり5重量部以上、より好ましくは10重量部以上することで、しっとりしたソフトな食感が得られやすくなる。
(Edible oils and fats)
As the edible fats and oils to be blended in the plastic fat and oil mixture of the present invention, there can be used plastic fats and oils exemplified by shortening, margarine, butter, compound margarine, fat spread and various bread kneading fats and oil compositions. These plastic fats and oils 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, Various animal and vegetable fats and oils such as whale oil and processed fats and oils such as hardened oil, fractionated oil and transesterified oil can be exemplified. Moreover, in this invention, in addition to the said plastic fats and oils, edible fats and oils normally used for bread manufacture, such as fluid fats and oils, such as liquid shortening, and various emulsified fats and oils, may be used as needed. it can. When the total amount of edible fats and oils is 5 parts by weight or more, more preferably 10 parts by weight or more per 100 parts by weight of flour, a moist and soft texture can be easily obtained.

(卵黄)
可塑性油脂混合物に配合する卵黄とは鶏卵の卵黄成分を含むことを意味し、卵黄ないしは全卵を配合することができる。液状の卵黄、液状の全卵の他にも、加糖卵、冷凍卵、加糖卵、乾燥卵等をいずれも使用することができ、可塑性油脂100重量部あたり生卵黄換算で30〜200重量部の配合が例示できる。またこれとは別途、中種にも全卵ないし卵黄を適宜配合することができる。
(egg yolk)
The egg yolk blended in the plastic oil / fat mixture means that the egg yolk component of the chicken egg is included, and the egg yolk or the whole egg can be blended. In addition to liquid egg yolk and liquid whole egg, any of sweetened egg, frozen egg, sweetened egg, dried egg, etc. can be used, and 30 to 200 parts by weight in terms of raw egg yolk per 100 parts by weight of plastic fat Formulation can be illustrated. Separately from this, whole eggs or egg yolks can be appropriately mixed with the middle species.

(糖類)
本発明においては通常のパン類に用いられる糖類を何れも用いることができ、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、穀粉100重量部あたり3〜35重量部の配合が例示できる。本発明における糖類の配合は、まず中種生地に5〜15部程度加え(加糖中種法)、本捏工程でさらに可塑性油脂混合物に配合して加える方法が好ましい。これにより、作業性を維持したまま多くの糖類を配合することができ、しっとりソフトなパンが得られやすくなる。
(Sugar)
In the present invention, any sugar used in ordinary breads can be used, such as sugar, granulated sugar, trivalent sugar, brown sugar, oligosaccharide, fructose, maltose, glucose, fructose, lactose, liquid sugar, starch syrup, etc. One type or two or more types selected can be used in combination as appropriate, and examples include 3 to 35 parts by weight per 100 parts by weight of flour. In the present invention, saccharides are preferably blended by first adding about 5 to 15 parts to the medium seed dough (sweetened medium seed method), and further blending and adding to the plastic fat mixture in the main koji process. Thereby, many saccharides can be mix | blended with workability | operativity maintained, and it becomes easy to obtain a moist soft bread.

(穀粉)
穀粉類としては、通常のパン類の製造と同様、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 in the case of normal bread production, the flour is selected from wheat flour such as strong flour, weak flour and medium flour, cereal flour such as rye flour, whole grain flour and rice flour, various starches and processed starches. Types, or two or more types can be used in appropriate combination.

(イースト)
イースト(パン酵母)は通常一般のパン類製造に用いられる生イースト、ドライイーストなどのイースト類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。
(East)
As yeast (baking yeast), yeasts such as fresh yeast and dry yeast that are usually used for general bread production can be used. You may use the yeast strain with strong glucose tolerance.

前述の他にも、イーストフード、牛乳、脱脂粉乳、全脂粉乳など、通常のパン類製造に用いられる原材料を、本発明の効果を妨げない範囲で何れも使用することができる。 In addition to the above, any raw materials used for normal bread production, such as yeast food, milk, skim milk powder, and whole milk powder, can be used as long as the effects of the present invention are not impaired.

本発明の実施態様としては以下が例示される。まず、小麦粉、イースト、水を含む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、中種に対し穀粉類、イースト、水、必要に応じ脱脂粉乳を混合する。食塩を加える場合は穀粉100重量部当たり0.3重量部以下とする。さらに、食用油脂類、卵黄及び砂糖を含有する可塑性油脂混合物、より好ましくは起泡させて比容積1.1〜1.7cm3/gとした可塑性油脂混合物を混合する。食塩は可塑性油脂混合物に配合して添加することも、可塑性油脂混合物混合後に添加することも、これらを併用することもできる。さらにこの後に加水(バシナージュ)することで、もちもち食感が得られる。すべての原材料を混合して得られた本捏生地を常法に従い発酵、分割、ベンチタイム、成形、ホイロの後、焼成することにより、きめ細かく、ソフトで口溶けの良好なパン類、さらにしっとり・もちもちした食感を付与することも可能で、かつ、冷蔵・冷凍温度域でもこれらの特性を有するパン類を製造することができる。 Examples of the embodiment of the present invention are as follows. First, medium seed materials including flour, yeast and water are mixed according to a conventional method and fermented to obtain a medium seed. Next, flour, yeast, water, and if necessary skim milk powder are mixed with the middle seed. When adding salt, it should be 0.3 parts by weight or less per 100 parts by weight of flour. Furthermore, a plastic fat / oil mixture containing edible fat / oil, egg yolk and sugar, more preferably a plastic fat / oil mixture which is foamed to a specific volume of 1.1 to 1.7 cm 3 / g is mixed. Salt may be added to the plastic fat mixture, added after mixing the plastic fat mixture, or a combination thereof. Furthermore, the glutinous texture is obtained by adding water (basinage). By baking, baking, splitting, bench time, molding, proofing, and baking of the main body dough obtained by mixing all raw materials in a conventional manner, fine, soft and well melted, and moist and mochi It is also possible to provide a texture that has been achieved, and breads having these characteristics can be produced even in the refrigeration / freezing temperature range.

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。なお、例中の部は特に断りのない限り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. In addition, the part in an example means a weight reference | standard unless there is particular notice.

[実施例1]
強力粉70部、生イースト3部、イーストフード0.1部、砂糖(上白糖)10部、全卵10部に水32部を加え、縦型ミキサーを使用して低速3分、中速2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。
別途、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)20部、卵黄10部、砂糖20部、市販加糖卵黄調製品(製品名:プロダッシュ800、不二製油株式会社製)15部、食塩0.8部を卓上ミキサーで混合、ホイップし、比容積1.4cm3/gの可塑性油脂混合物を調製した。
中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に、先に調製した可塑性油脂混合物65.8部を加え、低速3分、中速2分ミキシングし、本捏生地を得た。40分の発酵後45gに分割し、60分間のベンチタイムをとり、バンズ形状に成形し、温度32℃、湿度80%にて60分間ホイロの後、上火200℃/下火200℃、15分焼成を行い、菓子パンを得た。
[Example 1]
Add 70 parts of strong flour, 3 parts of raw yeast, 0.1 part of yeast food, 10 parts of sugar (upper white sugar), 10 parts of whole egg, 32 parts of water, and mix for 3 minutes at low speed and 2 minutes at medium speed using a vertical mixer. And then fermented for 2 hours 30 minutes to prepare a medium seed.
Separately, commercially available margarine for kneading bread (product name: Delisoft, Fuji Oil Co., Ltd.) 20 parts, egg yolk 10 parts, sugar 20 parts, commercially available sweetened egg yolk preparation product (product name: Pro Dash 800, Fuji 15 parts by Oil Manufacturing Co., Ltd.) and 0.8 parts of common salt were mixed and whipped with a desktop mixer to prepare a plastic fat mixture having a specific volume of 1.4 cm 3 / g.
Add 30 parts of strong powder, 1 part of yeast, 3 parts of skim milk powder, and 20 parts of water to medium seeds, mix at low speed for 2 minutes, then at high speed for 3 minutes, then add 65.8 parts of the previously prepared plastic fat mixture and slow down Mixing was carried out for 3 minutes and 2 minutes at medium speed to obtain a main dough. After fermentation for 40 minutes, divide into 45 g, take 60 minutes of bench time, mold into a bun shape, and after proofing for 60 minutes at 32 ° C and 80% humidity, upper heat 200 ° C / lower heat 200 ° C, 15 Baking was performed to obtain a sweet bun.

[実施例2]
実施例1と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングした。
別途、市販の製パン練り込み用マーガリン20部、卵黄10部、砂糖20部、加糖卵黄調製品15部を卓上ミキサーで混合、ホイップし、比容積1.3cm3/gの可塑性油脂混合物(食塩無添加)を調製した。
中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、続いて、先に調製した可塑性油脂混合物(食塩無添加)65部を加え、中速1分ミキシングの後、食塩0.8部を加えてさらに中速4分ミキシングし、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Example 2]
A medium seed was prepared in the same manner as in Example 1, and 30 parts of strong powder, 1 part of yeast, 3 parts of skim milk powder and 20 parts of water were added to the medium seed and mixed at a low speed for 2 minutes and at a high speed for 3 minutes.
Separately, 20 parts of commercial margarine for kneading bread, 10 parts of egg yolk, 20 parts of sugar, 15 parts of sweetened egg yolk preparation are mixed with a table mixer, whipped, and a mixture of plastic oils and fats with a specific volume of 1.3 cm 3 / g (without salt) Addition) was prepared.
Add 30 parts of strong powder, 1 part of yeast, 3 parts of skim milk powder and 20 parts of water to medium seeds and mix at low speed for 2 minutes, then at high speed for 3 minutes, followed by the previously prepared plastic fat mixture (without salt) 65 After mixing at medium speed for 1 minute, 0.8 parts of salt was added and further mixed at medium speed for 4 minutes to obtain a homemade dough. Thereafter, as in Example 1, fermentation, division, and bench time were followed by molding, proofing, and baking to obtain sweet bread.

[実施例3]
実施例1と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に実施例1の可塑性油脂混合物(食塩含有)65.8部を加え、低速3分、中速2分ミキシングの後、さらに水25部を少しずつ加えながら中速2分、高速2分ミキシングし、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Example 3]
Prepare medium seeds as in Example 1, add 30 parts strong powder, 1 part yeast, 3 parts skim milk powder, 20 parts water and mix for 2 minutes at low speed and 3 minutes at high speed. Add 65.8 parts of 1 plastic oil / fat mixture (containing salt), mix at low speed for 3 minutes and medium speed for 2 minutes, then add 25 parts of water little by little and mix at medium speed for 2 minutes and at high speed for 2 minutes. Obtained. Thereafter, as in Example 1, fermentation, division, and bench time were followed by molding, proofing, and baking to obtain sweet bread.

[実施例4]
実施例1と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に実施例2の可塑性油脂混合物(食塩無添加)65部を加え、中速1分ミキシングの後、食塩0.8部を加えてさらに中速4分ミキシングした。最後に水25部を少しずつ加えながら中速2分、高速2分ミキシングし、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Example 4]
Prepare medium seeds as in Example 1, add 30 parts strong powder, 1 part yeast, 3 parts skim milk powder, 20 parts water and mix for 2 minutes at low speed and 3 minutes at high speed. 65 parts of the plastic oil / fat mixture of 2 (without addition of salt) was added and mixed at medium speed for 1 minute, then 0.8 part of salt was added and further mixed at medium speed for 4 minutes. Finally, mixing 25 parts of water little by little, mixing at medium speed for 2 minutes and at high speed for 2 minutes, we obtained a homemade dough. Thereafter, as in Example 1, fermentation, division, and bench time were followed by molding, proofing, and baking to obtain sweet bread.

[比較例1]
実施例1と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部、食塩0.8部を加えミキシングした後、実施例2の可塑性油脂混合物(食塩無添加)65部を加えて混合し、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Comparative Example 1]
A medium seed was prepared in the same manner as in Example 1. After mixing 30 parts of strong powder, 1 part of yeast, 3 parts of skim milk powder, 20 parts of water and 0.8 part of salt, the mixture of plastic fats and oils of Example 2 (salt) Additives) 65 parts was added and mixed to obtain a main dough. Thereafter, as in Example 1, fermentation, division, and bench time were followed by molding, proofing, and baking to obtain sweet bread.

[表1]中種配合(共通)
[Table 1] Medium seed mix (common)

[表2]本捏配合(単位:重量部)および官能評価
[Table 2] Blending of bonito (unit: parts by weight) and sensory evaluation

比較例1を基準(コントロール)とし、パネラー10名により以下の観点から食感の官能評価を行った。
なお、常温は20℃・1日後、冷蔵は4℃・1日後、冷凍は−20℃で一昼夜凍結後の評価とした。
<官能評価基準>
+3:きわめて優れる
+2:優れる
+1:やや良
0:コントロールと同等
−1:やや劣る
−2:劣る
Using Comparative Example 1 as a reference (control), sensory evaluation of the texture was performed from the following viewpoints by 10 panelists.
In addition, the normal temperature was 20 ° C./day, the refrigeration was 4 ° C./day, and the freezing was −20 ° C. after freezing all day and night.
<Sensory evaluation criteria>
+3: Very good +2: Excellent +1: Slightly good
0: Equivalent to control -1: Slightly inferior -2: Inferior

(評価)
食塩を可塑性油脂混合物に配合して加えることで、いずれの温度帯においてもコントロールに比較してきめ細かくソフトな食感のパンが得られた。また、食塩無添加の可塑性油脂混合物を混合した後から食塩を添加、混合することにより、さらに顕著にきめ細かくソフトな食感のパンが得られた。また、さらに本捏工程の最終段階で加水することで、ソフトな食感が維持されたままでしっとり・もちもち食感が付与され、きわめて食べやすく嗜好性の高いパンが得られた。
(Evaluation)
By adding salt to the plastic fat mixture, a bread with a finer and softer texture than that of the control was obtained in any temperature range. Moreover, after mixing the plastic oil-and-fat mixture without addition of salt, salt was added and mixed to obtain a bread with a remarkably fine and soft texture. Furthermore, by adding water at the final stage of the main koji process, a moist and sticky texture was imparted while maintaining a soft texture, and an extremely easy to eat bread with high palatability was obtained.

Claims (6)

中種法によるパン類の製造方法において、本捏工程に(1)〜(2)の手順を含むことを特徴とする、パン類の製造方法。
(1)中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する工程
(2)食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する工程
In the method for producing breads by the middle seed method, the method for producing breads comprising the steps (1) to (2) in the main baking process.
(1) A step of mixing 0.3 parts by weight or less of flour, yeast, water, and salt per 100 parts by weight of flour with respect to the middle seed
(2) A step of mixing a plastic fat mixture containing edible fats and oils, egg yolk and sugars
可塑性油脂混合物の比容積が1.1〜1.7cm3/gである、請求項1に記載の製造方法。 The manufacturing method of Claim 1 whose specific volume of a plastic fat mixture is 1.1-1.7 cm < 3 > / g. 可塑性油脂混合物が食塩0.3重量部以上を含む、請求項1ないし2いずれか1項に記載の製造方法。 The production method according to any one of claims 1 to 2, wherein the plastic fat mixture contains 0.3 parts by weight or more of sodium chloride. 可塑性油脂混合物の混合後に、さらに食塩0.3重量部以上を混合する、請求項1ないし3いずれか1項に記載の製造方法。 The manufacturing method of any one of Claims 1 thru | or 3 which mixes 0.3 weight part or more of salt further after mixing of a plastic fat mixture. 可塑性油脂混合物の混合後に、さらに穀粉100重量部あたり5〜40重量部の水を混合する、請求項1ないし4いずれか1項に記載の製造方法。 The manufacturing method of any one of Claims 1 thru | or 4 which mixes 5-40 weight part water per 100 weight part of flour after mixing of a plastic fat mixture. 加水量の合計が、穀粉100重量部あたり55〜90重量部である、請求項5に記載の製造方法。 The manufacturing method according to claim 5, wherein the total amount of water added is 55 to 90 parts by weight per 100 parts by weight of flour.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019154417A (en) * 2018-03-16 2019-09-19 不二製油株式会社 Production method of bread

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JPS57155936A (en) * 1981-03-20 1982-09-27 Kiyuupii Tamago Kk Production of grain expanded food
JPH04207147A (en) * 1990-11-30 1992-07-29 Nisshin Oil Mills Ltd:The Preparation of bread
JPH11318318A (en) * 1998-05-11 1999-11-24 Yamazaki Baking Co Ltd Production of bread
JP2010081870A (en) * 2008-09-30 2010-04-15 Adeka Corp Method for producing bread dough
JP2010268737A (en) * 2009-05-22 2010-12-02 Yamazaki Baking Co Ltd Method for producing bread

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155936A (en) * 1981-03-20 1982-09-27 Kiyuupii Tamago Kk Production of grain expanded food
JPH04207147A (en) * 1990-11-30 1992-07-29 Nisshin Oil Mills Ltd:The Preparation of bread
JPH11318318A (en) * 1998-05-11 1999-11-24 Yamazaki Baking Co Ltd Production of bread
JP2010081870A (en) * 2008-09-30 2010-04-15 Adeka Corp Method for producing bread dough
JP2010268737A (en) * 2009-05-22 2010-12-02 Yamazaki Baking Co Ltd Method for producing bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019154417A (en) * 2018-03-16 2019-09-19 不二製油株式会社 Production method of bread
JP7020209B2 (en) 2018-03-16 2022-02-16 不二製油株式会社 Bread manufacturing method

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