JP2017018123A - Breads and method for producing the same - Google Patents
Breads and method for producing the same Download PDFInfo
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- JP2017018123A JP2017018123A JP2016160424A JP2016160424A JP2017018123A JP 2017018123 A JP2017018123 A JP 2017018123A JP 2016160424 A JP2016160424 A JP 2016160424A JP 2016160424 A JP2016160424 A JP 2016160424A JP 2017018123 A JP2017018123 A JP 2017018123A
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Abstract
Description
本発明は、復元性に優れたパン類及びその製造方法に関する。 The present invention relates to breads excellent in resilience and a method for producing the breads.
従来から、様々な加工澱粉を含むパン類が提案されている。例えば、特許文献１には、α化澱粉を用いることにより、柔らかさを改善したパンが開示され、特許文献２には、化工澱粉と活性グルテンとを用いることにより、品質劣化が防止されたパン類の製造方法が開示されている。また、特許文献３には、小麦粉と架橋澱粉とを用いることにより、サクさがあって口溶け、歯切れの良い新規な食感を有する食パン類が開示され、特許文献４には、膨潤度９．０〜１６のα化架橋澱粉を用いることにより、比容積の高いパン類の製造方法が開示されている。さらに、特許文献５には、小麦粉と、加工澱粉と、小麦蛋白とを特定量で用いることにより、比容積が大きく、ソフト感、しっとり感、及び口どけ感に優れたパン類の製造方法が開示されている。 Conventionally, breads containing various processed starches have been proposed. For example, Patent Document 1 discloses a bread whose softness has been improved by using pregelatinized starch, and Patent Document 2 discloses a bread in which quality deterioration is prevented by using a modified starch and active gluten. A method of manufacturing the same is disclosed. Patent Document 3 discloses a new bread having a new texture that is crispy, melts in the mouth and has a crispness by using wheat flour and cross-linked starch, and Patent Document 4 discloses a degree of swelling of 9. A method for producing breads having a high specific volume by using 0 to 16 pregelatinized crosslinked starch is disclosed. Furthermore, Patent Document 5 discloses a method for producing breads having a large specific volume and excellent softness, moistness, and mouthfeel by using wheat flour, processed starch, and wheat protein in specific amounts. It is disclosed.
パン類喫食時のしっとり感は消費者に好まれるが、そのしっとり感を付与するために、これまで提案された加工澱粉をパンの製造に用いると、十分な復元性は得られなかった。すなわち、サンドイッチなど惣菜パンの調理過程で押圧するとパンがへこんで元に戻らないという問題があり、この問題を解決した復元性に優れるパン類は未だ提供されていない。 A moist feeling when eating bread is preferred by consumers. However, in order to give the moist feeling, if the modified starches proposed so far are used in the production of bread, sufficient resilience cannot be obtained. In other words, there is a problem that when pressing in the cooking process of prepared bread such as sandwiches, the bread is dented and does not return to its original state, and breads excellent in resilience that solve this problem have not yet been provided.
本発明の課題は、パン類の好ましいしっとり感を備えつつも復元性に優れたパン類を提供することにある。 An object of the present invention is to provide breads having excellent resilience while having a preferable moist feeling of breads.
そこで、本発明者らは前記課題を解決すべく鋭意検討する中で、酸処理もち種馬鈴薯澱粉を用いることにより、しっとり感を備えながらも復元性に優れるパン類が得られることを見出した。 Accordingly, the present inventors have intensively studied to solve the above-mentioned problems, and have found that breads having a moist feeling and excellent restoring properties can be obtained by using acid-treated glutinous potato starch.
すなわち、本発明は、以上の知見に基づき完成された、以下［１］〜［７］により構成される。
まず、第一の発明は、以下のパン類を提供するものである。
［１］生地材料として酸処理もち種馬鈴薯澱粉を含有するパン類。
［２］生地材料である澱粉質原料１００質量部中に酸処理もち種馬鈴薯澱粉３〜２０質量部を含有するパン類。
［３］α化澱粉をさらに含む上記［１］又は［２］に記載のパン類。
［４］パン類が食パンである上記［１］〜［３］のいずれかに記載のパン類。
第二の発明は、以下のパン類用ミックス粉を提供するものである。
［５］酸処理もち種馬鈴薯澱粉を含んでなるパン類用ミックス粉。
第三の発明は、以下のパン類の製造方法を提供するものである。
［６］生地材料として酸処理もち種馬鈴薯澱粉を配合することを特徴とする、パン類の製造方法。
［７］生地材料である澱粉質原料１００質量部中に酸処理もち種馬鈴薯澱粉３〜２０質量部を配合することを特徴とする、パン類の製造方法。
That is, the present invention is composed of the following [1] to [7] completed based on the above knowledge.
First, the first invention provides the following breads.
[1] Breads containing acid-treated glutinous potato starch as a dough material.
[2] Breads containing 3 to 20 parts by mass of acid-treated rice potato starch in 100 parts by mass of a starch raw material that is a dough material.
[3] The bread according to [1] or [2], further including pregelatinized starch.
[4] The bread according to any one of the above [1] to [3], wherein the bread is white bread.
The second invention provides the following mixed powder for breads.
[5] A mixed powder for breads comprising acid-treated rice cake potato starch.
3rd invention provides the manufacturing method of the following breads.
[6] A method for producing bread, characterized in that acid-treated glutinous potato starch is blended as a dough material.
[7] A method for producing bread, characterized in that 3 to 20 parts by mass of acid-treated potato seed starch is added to 100 parts by mass of a starch raw material that is a dough material.
本発明によれば、しっとり感を備えながらも復元性に優れたパン類を提供することができる。さらに、本発明の酸処理もち種馬鈴薯澱粉は食品に分類される加工澱粉であるため、食品添加物を含まないパン類を提供することもできる。 ADVANTAGE OF THE INVENTION According to this invention, the bread | pans excellent in the recoverability can be provided, providing a moist feeling. Furthermore, since the acid-treated glutinous potato starch of the present invention is a processed starch classified as a food product, breads that do not contain food additives can also be provided.
本発明における「復元性」とは、外部からの力によって変形した形状が元に戻る性質を意味する。また、「復元性が良い」とは、例えば、サンドイッチなど総菜パンの調理過程で押圧されてパンの厚みは薄くなるが、その押圧が解放されたときに元の厚みに戻りやすいことを意味する。本発明では、４０ｍｍ四方×２０ｍｍ厚にカットしたパンに縦横全面に荷重が均等になるよう５００ｇの重りで１５分押圧し、押圧解放後１０分後のパン類の厚みを測定し、押圧前の厚みに対する押圧後の厚みを復元率（％）とした。なお、復元率が７５％以上であるときに復元性が良いと判断した。 “Restorability” in the present invention means a property that a shape deformed by an external force is restored. In addition, “good restoration” means that, for example, a bread is thinned by being cooked in a prepared bread such as a sandwich, but when the pressure is released, it easily returns to the original thickness. . In the present invention, a bread cut to 40 mm square x 20 mm thickness is pressed with a 500 g weight for 15 minutes so that the load is evenly distributed across the entire length and breadth, and the thickness of breads 10 minutes after the press release is measured. The thickness after pressing with respect to the thickness was defined as the restoration rate (%). When the restoration rate was 75% or more, it was judged that the restoration property was good.
本発明における「澱粉質原料」とは、穀類、豆類、芋類、木の実などを粉状化した穀粉や、これらから取り出された澱粉を指す。「穀粉」としては、小麦粉、コーンフラワー、米粉、タピオカ粉、馬鈴薯粉、甘藷粉、そば粉などが挙げられ、「澱粉」としては、小麦澱粉、トウモロコシ澱粉、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、サゴ澱粉、サトイモ澱粉や各種のもち種澱粉が挙げられる。なお、「澱粉」には、澱粉に物理的又は化学的処理を施した加工澱粉が包含される。 The “starchy raw material” in the present invention refers to cereal flour obtained by pulverizing cereals, beans, potatoes, nuts, and the like, and starch extracted from these. Examples of the “cereal flour” include wheat flour, corn flour, rice flour, tapioca flour, potato flour, sweet potato flour, buckwheat flour, etc., and “starch” includes wheat starch, corn starch, tapioca starch, potato starch, sweet potato starch, Examples include sago starch, taro starch, and various glutinous starches. “Starch” includes processed starch obtained by subjecting starch to physical or chemical treatment.
加工澱粉とは、原料澱粉をヒドロキシプロピル化、アセチル化、架橋、酸化及び酸処理から選ばれる１種以上の加工処理を施したものであり、該加工処理の前又は後にα化処理を施したものでもよい。ここで、ヒドロキシプロピル化とは、原料澱粉にプロピレンオキサイドを反応させる処理を指し、アセチル化とは、原料澱粉に無水酢酸又は酢酸ビニールモノマー等を反応させる処理を指す。また、架橋とは、原料澱粉にメタリン酸塩、オキシ塩化リン等の架橋剤を加え反応させる等の処理を指し、酸化とは、原料澱粉に次亜塩素酸ナトリウムを作用させる処理を指す。一方、酸処理とは、原料澱粉に無機酸や有機酸を添加し、１０℃〜１６０℃の温度で澱粉の一部を分解する処理を指す。これらの加工処理は、食品分野において公知であり、いずれも常法に従って実施できる。 Processed starch is obtained by subjecting raw material starch to one or more kinds of processing selected from hydroxypropylation, acetylation, cross-linking, oxidation and acid treatment, and before or after the processing. It may be a thing. Here, hydroxypropylation refers to a treatment in which raw material starch is reacted with propylene oxide, and acetylation refers to a treatment in which raw material starch is reacted with acetic anhydride or a vinyl acetate monomer. Crosslinking refers to a treatment such as adding and reacting a raw material starch with a cross-linking agent such as metaphosphate or phosphorus oxychloride, and oxidation refers to a treatment of allowing sodium hypochlorite to act on the raw material starch. On the other hand, the acid treatment refers to a treatment in which an inorganic acid or an organic acid is added to the raw material starch and a part of the starch is decomposed at a temperature of 10 ° C to 160 ° C. These processing treatments are known in the food field, and any of them can be performed according to a conventional method.
本発明で使用する「酸処理もち種馬鈴薯澱粉」とは、もち種馬鈴薯澱粉を原料として酸処理された澱粉である。もち種馬鈴薯澱粉は、実質的にアミロースを含まず、アミロペクチンからなる澱粉を指し、例えば、アベベ．ビー．エイ．社（オランダ国）から入手できる。本発明で使用する酸処理もち種馬鈴薯澱粉としては、固形分２０％濃度の水溶液に調製したときの８０℃における粘度が、ＢＭ型粘度計（ローターＮｏ．１）で３〜１００ｍＰａ・ｓであるのが好ましく、３〜３０ｍＰａ・ｓであるのがより好ましい。このような酸処理もち種馬鈴薯澱粉としては、例えば、もち種馬鈴薯澱粉を３５〜６５℃の硫酸３〜６％水溶液中で１５〜２４時間処理し、中和、洗浄及び乾燥して得られる酸処理もち種馬鈴薯澱粉が挙げられ、具体的には市販品として商品名ＥＬＩＡＮＧＥＬ１００（アベベ. ビー. エイ.社）を挙げることができる。なお、酸処理澱粉は、食品添加物でなく食品である。 The “acid-treated glutinous potato starch” used in the present invention is starch that has been acid-treated using glutinous potato starch as a raw material. The glutinous potato starch is a starch that is substantially free of amylose and consists of amylopectin. Bee. A. Available from the company (Netherlands). The acid-treated glutinous potato starch used in the present invention has a viscosity at 80 ° C. of 3 to 100 mPa · s with a BM viscometer (rotor No. 1) when prepared into an aqueous solution having a solid content of 20%. Is more preferable, and 3 to 30 mPa · s is more preferable. Such acid-treated glutinous potato starch is, for example, an acid obtained by treating glutinous potato starch in a 3-6% sulfuric acid aqueous solution at 35-65 ° C. for 15-24 hours, neutralizing, washing and drying. The treated potato seed potato starch can be mentioned, and specifically, the commercial name ELIANGEL100 (Abebe. B. A.) can be mentioned as a commercial product. The acid-treated starch is not a food additive but a food.
本発明の復元性に優れたパン類は、生地材料として酸処理もち種馬鈴薯澱粉を用いることで得られる。本発明のパン類の製造時に用いる酸処理もち種馬鈴薯澱粉の配合量は特に限定されないが、復元性がより良くなる観点から、生地材料の澱粉質原料１００質量部のうち、酸処理もち種馬鈴薯澱粉を３質量部以上とすることが好ましく、５質量部以上がより好ましく、１０質量部以上がさらに好ましい。しかし、酸処理もち種馬鈴薯澱粉の配合量が極端に多すぎると、パン類の復元性は十分に得られるものの、焼成後の表面にへこみが発生しがちとなる。そのため、外観が良いパン類を得る観点からは、酸処理もち種馬鈴薯澱粉の配合量は、澱粉質原料１００質量部のうち２５質量部以下、好ましくは２０質量部以下、さらに好ましくは１５質量部以下である。 Breads excellent in resilience of the present invention can be obtained by using acid-treated potato seed starch as a dough material. The compounding amount of the acid-treated glutinous potato starch used during the production of the breads of the present invention is not particularly limited, but from the viewpoint of improving the restorability, out of 100 parts by mass of the starchy raw material of the dough material, the acid-treated glutinous potato starch Starch is preferably 3 parts by mass or more, more preferably 5 parts by mass or more, and still more preferably 10 parts by mass or more. However, if the amount of the acid-treated potato seed starch is extremely large, the breads can be sufficiently restored, but the baked surface tends to be dented. Therefore, from the viewpoint of obtaining breads having a good appearance, the amount of the acid-treated potato seed potato starch is 25 parts by mass or less, preferably 20 parts by mass or less, more preferably 15 parts by mass, out of 100 parts by mass of the starch raw material. It is as follows.
本発明のパン類の製造においては、酸処理もち種馬鈴薯澱粉のほかは、上記の澱粉質原料から適宜選択して用いることができるが、例えば、小麦粉などの食品添加物でない原料を選択することにより、食品添加物無添加でありながら復元性に優れたパン類を提供することができる。また、しっとり感がより望まれる場合は、さらにα化澱粉を用いることもできる。この場合、復元性を維持する観点から、生地材料の澱粉質原料１００質量部のうち、α化澱粉を５．０質量部以下とすることが好ましく、０．１〜３．０質量部とすることがより好ましい。なお、澱粉質原料は、パン類１００質量部中に１０〜８０質量部含まれることが望ましい。 In the production of the breads of the present invention, in addition to the acid-treated glutinous potato starch, it can be used by appropriately selecting from the above-mentioned starch raw materials, for example, selecting raw materials that are not food additives such as wheat flour By this, breads excellent in resilience can be provided while no food additives are added. Moreover, when a moist feeling is desired more, pregelatinized starch can also be used. In this case, from the viewpoint of maintaining restorability, it is preferable that the pregelatinized starch is 5.0 parts by mass or less, and 0.1 to 3.0 parts by mass among 100 parts by mass of the starchy raw material of the dough material It is more preferable. In addition, it is preferable that 10-80 mass parts of starchy raw materials are contained in 100 mass parts of breads.
本発明のパン類の製造には、上記澱粉質原料以外に、必要に応じて副材料を加えることができる。副材料とは、パン類の製造に一般的に使用される副材料又はパン類の種類若しくは望まれる品質に応じて使用される副材料を指し、具体的には、砂糖、グルコース、異性化糖、希少糖、希少糖含有異性化糖、オリゴ糖、デキストリン及び還元澱粉分解物などの糖質、脱脂粉乳、全脂粉乳、牛乳及びチーズなどの乳製品、ショートニング、マーガリン、バター、粉末油脂及び乳化油脂などの油脂類、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びステアロイル乳酸カルシウムなどの乳化剤、シナモンやバジリコなどの香辛料、ブランデーやラム酒などの洋酒類、レーズンやドライチェリーなどのドライフルーツ、アーモンドやピーナッツなどのナッツ類、αアミラーゼ、βアミラーゼ、グルコオキシターゼ、プロテアーゼ、リパーゼ、キシラナーゼ、ヘミセルラーゼ及びグルコースオキシターゼなどの酵素、ペクチン、グアガム分解物、アガロース、グルコマンナン、ポリデキストロース、アルギン酸エステル、アルギン酸ナトリウム、セルロース、ヘミセルロース、リグニン、キチン、キトサン、難消化性デキストリン及びシトラスファイバーなどの食物繊維類、活性グルテン、卵、ココアパウダー、香料、高甘味度甘味料（例えば、アスパルテーム）等が例示できる。 In the production of breads of the present invention, in addition to the starchy raw material, auxiliary materials can be added as necessary. A secondary material refers to a secondary material that is commonly used in the manufacture of breads, or a secondary material that is used depending on the type or desired quality of bread. Specifically, sugar, glucose, isomerized sugar are used. , Sugars such as rare sugars, rare sugar-containing isomerized sugars, oligosaccharides, dextrin and reduced starch degradation products, dairy products such as skim milk powder, whole milk powder, cow milk and cheese, shortening, margarine, butter, powdered oil and fat and emulsification Fats and oils and fats, glycerin fatty acid esters, sucrose fatty acid esters and emulsifiers such as calcium stearoyl lactate, spices such as cinnamon and basil, western liquors such as brandy and rum, dried fruits such as raisins and dried cherries, almonds and peanuts Nuts such as α-amylase, β-amylase, glucooxidase, protease, lipase, key Enzymes such as silanase, hemicellulase and glucose oxidase, pectin, guar gum degradation products, agarose, glucomannan, polydextrose, alginate, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin and citrus fiber Examples thereof include dietary fibers, active gluten, eggs, cocoa powder, fragrances, and high-intensity sweeteners (for example, aspartame).
本発明のパン類の製造手順は、生地材料として酸処理もち種馬鈴薯澱粉を配合する点を除き、公知のパン類の製造手順と変わるところはない。また、本発明の、酸処理もち種馬鈴薯澱粉を配合した澱粉質原料は、パン類用のミックス粉として利用することができる。この場合、特に限定されないが、パン類用ミックス粉中の澱粉質原料１００質量部に対し、酸処理もち種馬鈴薯澱粉を３〜２０質量部とすると、パン類製造時に当該ミックス粉以外に澱粉質原料を添加する必要がなく、製造工程が簡易となるので好ましい。また、本発明の酸処理もち種馬鈴薯澱粉を配合した澱粉質原料を、酵素等と組み合わせて品質改良剤とし、これをパン類用生地に添加することにより本発明のパン類を得ることもできる。さらに、酸処理もち種馬鈴薯澱粉を配合した澱粉質原料は、予め生地の一部を湯で捏ねる湯捏法に利用することもできる。また、これらの生地は、冷蔵生地や冷凍生地に適用することもできる。 The production procedure of breads of the present invention is not different from the known production procedure of breads, except that acid-treated glutinous potato starch is blended as a dough material. Moreover, the starchy raw material which mix | blended the acid treatment glutinous seed potato starch of this invention can be utilized as mixed powder for breads. In this case, although not particularly limited, if the acid-treated glutinous potato starch is 3 to 20 parts by mass with respect to 100 parts by mass of the starchy raw material in the mixed flour for bread, There is no need to add raw materials, and the manufacturing process is simplified, which is preferable. Moreover, the bread of this invention can also be obtained by adding the starch raw material which mix | blended the acid-treated rice cake potato starch of this invention with an enzyme etc. to a quality improver, and adding this to bread dough. . Furthermore, the starchy raw material blended with acid-treated glutinous potato starch can be used in a hot water method in which a portion of the dough is kneaded in advance with hot water. Moreover, these dough can also be applied to refrigerated dough or frozen dough.
本発明にいうパン類とは、主に食パン、コッペパン、バンズ、ベーグル、ロールパン、菓子パンなどを指すが、イースト発酵の有無は問わない。なお、菓子パンにはシュー生地やメロンビス生地などを上掛けするパンが含まれる。これらパン類の中でも特に食パンは荷重をかけると潰れやすく、例えばサンドイッチなど総菜パンの製造時に圧力がかかると外観を損ないやすいところ、本発明によれば、当該課題が解決できる。 The breads referred to in the present invention mainly refer to bread, chopped bread, buns, bagels, roll bread, confectionery bread, etc., but it does not matter whether or not yeast fermentation is present. The pastry bread includes bread overlaid with shoe dough or melon biscuits. Among these breads, especially, bread is easily crushed when a load is applied. For example, when pressure is applied during the production of side dishes such as sandwiches, the appearance is liable to be damaged. According to the present invention, the problem can be solved.
以下に実施例及び比較例を挙げて、本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されて解釈されるものではない。また、この実施例及び比較例において、配合表の単位は質量部である。なお、パン類の評価は、焼成後、２５℃５０％Ｒｈで１８時間以上保管したものを用いて行った。 EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the scope of the present invention is not construed as being limited to these examples. Moreover, in this Example and a comparative example, the unit of a recipe is a mass part. In addition, evaluation of breads was performed using what was stored at 25 degreeC50% Rh for 18 hours or more after baking.
（酸処理澱粉の調製）
本実施例で使用する酸処理澱粉は、原料澱粉の種類に応じて、原料澱粉を４０〜５０℃の硫酸３〜６％水溶液中で１５〜２４時間処理し、中和、洗浄及び乾燥することで得られたものである。
(Preparation of acid-treated starch)
The acid-treated starch used in this example is obtained by treating the raw starch in a 3-6% aqueous solution of sulfuric acid at 40-50 ° C. for 15-24 hours, neutralizing, washing and drying depending on the type of raw starch. Was obtained.
（復元性の評価方法）
パン類をスライサーで縦４０ｍｍ、横４０ｍｍ、厚さ２０ｍｍにカットし、復元率測定用のサンプルを準備した。サンプル縦横全面に荷重が均等になるように５００ｇの重りを載せ、１５分後に重りを取り除き、その１０分後に厚み（ｔｍｍ）を測定した。復元率を（試験後の厚さ／試験前の厚さ）×１００＝（ｔ／２０）×１００で算出し、復元率が６０％未満のときは×、６０％以上７５％未満のときは△、７５％以上９０％未満のときは○、９０％以上のときは◎とした。
(Restorability evaluation method)
The breads were cut with a slicer into a length of 40 mm, a width of 40 mm, and a thickness of 20 mm to prepare a sample for measuring the restoration rate. A 500 g weight was placed on the entire length and width of the sample so that the load was even, the weight was removed 15 minutes later, and the thickness (tmm) was measured 10 minutes later. The restoration rate is calculated by (thickness after test / thickness before test) × 100 = (t / 20) × 100. When the restoration rate is less than 60%, ×, when it is 60% or more and less than 75% Δ, when 75% or more and less than 90%, ◯, when it is 90% or more, ◎.
（しっとり感の評価方法）
よく訓練されたパネラー１０名に、表１に示す基準で点数を付すよう指示し、各々の平均点をしっとり感の評価点とした。なお、基準サンプルとして、小麦粉のみを使用したサンプルを採用した。評価点（パネラーの平均点）が３．０未満のときは×、３．０以上３．５未満のときは△、３．５以上４．５未満のときは○、４．５以上のときは◎とした。
(Method for evaluating moist feeling)
Ten well-trained panelists were instructed to assign points according to the criteria shown in Table 1, and each average score was used as a moist feeling evaluation score. In addition, the sample which used only flour was employ | adopted as a reference | standard sample. When the evaluation score (panel average score) is less than 3.0, x, when it is 3.0 or more and less than 3.5, △, when it is 3.5 or more and less than 4.5, when it is 4.5 or more Was marked ◎.
（各種澱粉を用いた食パン）
もち種馬鈴薯澱粉、ヒドロキシプロピル馬鈴薯澱粉、ヒドロキシプロピル化架橋馬鈴薯澱粉、酸処理馬鈴薯澱粉又は酸処理もち種馬鈴薯澱粉を用い、表２に示す配合及び表３に示す工程により、実施例１および比較例１〜４の食パンを作製した。
(Bread using various starches)
Example 1 and Comparative Example using glutinous potato starch, hydroxypropyl potato starch, hydroxypropylated cross-linked potato starch, acid-treated potato starch or acid-treated glutinous potato starch according to the formulation shown in Table 2 and the steps shown in Table 3 1-4 breads were prepared.
得られた食パンの復元性及びしっとり感の評価結果を表４に示す。酸処理馬鈴薯澱粉又は酸処理もち種馬鈴薯澱粉を用いた場合、復元性の良い食パンが得られることがわかった。 また、酸処理もち種馬鈴薯澱粉を用いた食パンは、しっとり感も備わっていた。 Table 4 shows the evaluation results of the restorability and moist feeling of the obtained bread. It was found that when acid-treated potato starch or acid-treated glutinous potato starch was used, bread with good restorability was obtained. In addition, the bread using acid-treated rice cake seed potato starch was also moist.
（各種酸処理澱粉を用いた食パン）
次に、種々の酸処理澱粉（原料澱粉が、馬鈴薯澱粉、もち種馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉、コーン澱粉、ワキシーコーン澱粉、米澱粉又は小麦澱粉である酸処理澱粉）を用い、実施例１と同様の配合割合及び手順で、比較例５〜１０の食パンを作製した。
(Bread using various acid-treated starches)
Next, using various acid-treated starches (acid-treated starch whose raw material starch is potato starch, glutinous potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, rice starch or wheat starch), Examples The bread of Comparative Examples 5-10 was produced by the mixing | blending ratio and procedure similar to 1.
得られた食パンの復元性及びしっとり感の評価結果を表６に示す。意外なことに、種々の酸処理澱粉のうち、酸処理もち種馬鈴薯澱粉を含む食パンのみが復元性及びしっとり感に優れていた。 Table 6 shows the evaluation results of the restorability and moist feeling of the resulting bread. Surprisingly, among various acid-treated starches, only bread containing acid-treated glutinous potato starch was excellent in resilience and moist feeling.
（各配合割合による食パン）
次に、酸処理もち種馬鈴薯澱粉を表７に示す各割合で配合し、実施例２〜５及び比較例１１〜１２の食パンを作製した。
(Bread according to each blending ratio)
Next, acid-treated glutinous potato starch was blended in the proportions shown in Table 7 to prepare breads of Examples 2-5 and Comparative Examples 11-12.
得られた食パンの復元性及びしっとり感の評価結果を表８に示す。生地材料の澱粉質原料１００質量部のうち、酸処理もち種馬鈴薯澱粉が３質量部以上含まれる場合に、しっとり感を備えながらも復元性に優れた食パンが得られ、１０質量部以上含まれる場合は、復元性がより好ましい食パンが得られた。一方、酸処理もち種馬鈴薯澱粉が２０質量部含まれる場合、得られた食パンの上部にわずかなへこみが観察され、２５質量部含まれる場合は、復元性には優れるものの明らかなへこみが観察された。このことから、パンの外観を重視する場合は、酸処理もち種馬鈴薯澱粉の配合量は２０質量部以下が好ましく、１５質量部以下がより好ましいといえる。 Table 8 shows the evaluation results of the restorability and moist feeling of the resulting bread. Out of 100 parts by mass of the starchy material of the dough material, when 3 parts by mass or more of acid-treated glutinous potato starch is included, a loaf with a moist feeling and excellent restorability is obtained, and 10 parts by mass or more are contained. In this case, bread with more favorable resilience was obtained. On the other hand, when 20 parts by mass of acid-treated glutinous potato starch is included, a slight dent is observed at the top of the resulting bread, and when 25 parts by mass is included, a clear dent is observed although it is excellent in restorability. It was. From this, when emphasizing the appearance of bread, it can be said that the blending amount of acid-treated glutinous potato starch is preferably 20 parts by mass or less, and more preferably 15 parts by mass or less.
（α化澱粉との組合せ）
澱粉としてα化澱粉単独、又は、酸処理もち種馬鈴薯澱粉及びα化澱粉の組合わせで、表９の配合で比較例１３及び実施例６の食パンを作製した。実施例６の配合は、実施例３の配合において、本捏の強力粉２５質量部のうち１質量部をα化澱粉に置き換えたものである。
(Combination with pregelatinized starch)
The breads of Comparative Example 13 and Example 6 were prepared with the formulation shown in Table 9 by using a pregelatinized starch alone or a combination of acid-treated glutinous potato starch and pregelatinized starch as starch. The formulation of Example 6 is the same as the formulation of Example 3, except that 1 part by mass of 25 parts by mass of strong flour of the main shell is replaced with pregelatinized starch.
得られた食パンの復元性及びしっとり感の評価結果を表１０に示す。澱粉としてα化澱粉だけを用いた比較例１３の食パンは復元率３８．３％と復元性が悪かった。一方、酸処理もち種馬鈴薯澱粉にα化澱粉を併用して得られた実施例６の食パンは復元性が良いだけでなく、実施例２の食パンに比べてしっとり感をより備えていた。 Table 10 shows the evaluation results of the restorability and moist feeling of the resulting bread. The bread of Comparative Example 13 using only pregelatinized starch as the starch had a restoration rate of 38.3% and poor restoration. On the other hand, the bread of Example 6 obtained by using the acid-treated glutinous potato starch and the pregelatinized starch not only has a good restorability, but also has a moist feeling compared to the bread of Example 2.
（コッペパン）
表１１の配合で実施例７〜８のコッペパンを作製した。酸処理もち種馬鈴薯澱粉が含まれたコッペパンは復元性に優れ、しっとり感も備え、さらに口どけ感も優れていた。また、酸処理もち種馬鈴薯澱粉にα化澱粉を併用して得られた実施例８のコッペパンは復元性が良いだけでなく、実施例７のコッペパンに比べてしっとり感をより備えていた。
(Coupe bread)
Coppé bread of Examples 7 to 8 was prepared with the formulation shown in Table 11. Coppé bread containing acid-treated mochi seed potato starch was excellent in resilience, moist, and even mouthfeel. In addition, the cope bread of Example 8 obtained by using acid-treated glutinous potato starch in combination with pregelatinized starch not only has a good restorability, but also has a moist feeling as compared with the cope bread of Example 7.
（メロンパン）
表１２の配合で実施例９のメロンパンを作製した。酸処理もち種馬鈴薯澱粉が含まれたメロンパンは復元性に優れ、しっとり感も備えていた。
(Melon bread)
The melon bread of Example 9 was prepared with the formulation shown in Table 12. Melon bread containing acid-treated glutinous potato starch was excellent in resilience and moist.
（ハンバーガーバンズ）
表１３の配合で実施例１０のハンバーガーバンズを作製した。酸処理もち種馬鈴薯澱粉が含まれる場合、ハンバーガーバンズは復元性及びしっとり感に優れていた。
(Hamburger buns)
The hamburger buns of Example 10 were prepared with the formulation shown in Table 13. When the acid-treated glutinous potato starch was included, the hamburger buns were excellent in resilience and moist feeling.
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| JPH1056946A (en) * | 1996-08-19 | 1998-03-03 | Showa Sangyo Co Ltd | Mix for bakery product and bakery product using the same |
| JP2002345394A (en) * | 2001-05-28 | 2002-12-03 | Honen Corp | Method for producing bakery |
| JP2007325526A (en) * | 2006-06-07 | 2007-12-20 | Matsutani Chem Ind Ltd | Bakery food and method for producing the same |
| JP2008211995A (en) * | 2007-02-28 | 2008-09-18 | Crown Foods Kk | Bread crumb composition and bread crumb |
| JP2013179841A (en) * | 2012-02-29 | 2013-09-12 | Nisshin Seifun Premix Co Ltd | Mix for bakery food and bakery food |
| JP2015165777A (en) * | 2014-03-03 | 2015-09-24 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1056946A (en) * | 1996-08-19 | 1998-03-03 | Showa Sangyo Co Ltd | Mix for bakery product and bakery product using the same |
| JP2002345394A (en) * | 2001-05-28 | 2002-12-03 | Honen Corp | Method for producing bakery |
| JP2007325526A (en) * | 2006-06-07 | 2007-12-20 | Matsutani Chem Ind Ltd | Bakery food and method for producing the same |
| JP2008211995A (en) * | 2007-02-28 | 2008-09-18 | Crown Foods Kk | Bread crumb composition and bread crumb |
| JP2013179841A (en) * | 2012-02-29 | 2013-09-12 | Nisshin Seifun Premix Co Ltd | Mix for bakery food and bakery food |
| JP2015165777A (en) * | 2014-03-03 | 2015-09-24 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
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