JP2018161122A - Manufacturing method of warm water yeast - Google Patents
Manufacturing method of warm water yeast Download PDFInfo
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- JP2018161122A JP2018161122A JP2017183352A JP2017183352A JP2018161122A JP 2018161122 A JP2018161122 A JP 2018161122A JP 2017183352 A JP2017183352 A JP 2017183352A JP 2017183352 A JP2017183352 A JP 2017183352A JP 2018161122 A JP2018161122 A JP 2018161122A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 74
- 235000008429 bread Nutrition 0.000 claims abstract description 66
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 238000004898 kneading Methods 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 18
- 239000000463 material Substances 0.000 description 13
- 238000004448 titration Methods 0.000 description 11
- 235000019750 Crude protein Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000000739 chaotic effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 229910000365 copper sulfate Inorganic materials 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 235000011151 potassium sulphates Nutrition 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 229940059442 hemicellulase Drugs 0.000 description 1
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- 235000012796 pita bread Nutrition 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 238000012827 research and development Methods 0.000 description 1
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- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
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- 235000012773 waffles Nutrition 0.000 description 1
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- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、湯種の製造方法に関する。 The present invention relates to a method for producing hot water seeds.
従来、小麦粉と熱水を混捏して種生地（湯種）を得、これに本生地に加えて混捏（本捏ね）を行い、得られたパン生地を発酵、成形、焼成することによるパンの製造方法（いわゆる、湯種法）が知られている。湯種法により製造されたパンは、甘みがありモチモチとした好ましい食味と食感を有する。 Traditionally, wheat flour and hot water are mixed to obtain a seed dough (hot water seed), which is mixed with the main dough and then kneaded (main kneaded), and the bread dough is fermented, shaped and baked by baking. A method (so-called hot water type method) is known. The bread produced by the hot water seed method has a sweet taste and a pleasant texture and texture.
特許文献１、２には、練り上げた湯種の温度や、その後の湯種の保存温度を調節することを特徴とする改良された湯種法が記載されている。特許文献３には、湯種を入れたパン生地の材料と、予備発酵したドライイーストと、澱粉質を有する材料を熱湯で練った後冷ましたものとを一度に混ぜ合わせることによって、１次発酵及び本捏ねを要することなくパン生地を調製することができ、パンの製造時間を短縮し、甘みが強く、ソフトで、日持ちのよいパンを製造することができることが記載されている。特許文献４には、小麦粉と、水と、α−アミラーゼ及びヘミセルラーゼのうち少なくとも１つを混合した後、圧力処理を行って中間生地を調製し、これに湯種生地を加えて最終生地を調製することによる、柔らかく老化の遅いパンの製造方法が記載されている。 Patent Documents 1 and 2 describe an improved hot water type method characterized by adjusting the temperature of the hot water type that has been kneaded and the storage temperature of the hot water type thereafter. In Patent Document 3, primary dough is prepared by mixing a dough material containing hot water seed, pre-fermented dry yeast, and a material having starch quality after kneading with hot water and cooling at once. It is described that bread dough can be prepared without requiring kneading, bread manufacturing time can be shortened, sweetness is strong, soft and long-lasting bread can be manufactured. In Patent Document 4, after mixing at least one of flour, water, and α-amylase and hemicellulase, an intermediate dough is prepared by pressure treatment, and the final dough is prepared by adding hot water dough to this. A process for producing soft and slow aging bread by preparation is described.
損傷澱粉は、割れや傷がある澱粉粒であり、通常、製粉の際に穀粉に機械力や熱などが加わることによって生じる。非特許文献１、２には、米粉の損傷デンプン含量と、それを用いて製造した米粉食パンの比容積との間に高い負の相関が認められたことが報告されている。 Damaged starch is a starch granule with cracks and scratches, and is usually generated by applying mechanical force or heat to the flour during milling. Non-Patent Documents 1 and 2 report that a high negative correlation was found between the damaged starch content of rice flour and the specific volume of rice flour bread produced using it.
従来の湯種は製造に時間がかかり、一般に、小麦粉と熱水を混捏したあと、放冷し、さらに１０時間以上低温下で熟成させる時間を必要とする。この時間を短くすると、パンが甘みの乏しいものとなってしまう。また従来の湯種を入れた生地はベタつきやすく、本捏ねの際の作業性や、製パン性の点で劣る。湯種法によるパンの製造の時間短縮、及び製造工程における生地の製パン性の向上が望まれる。 Conventional hot water takes a long time to manufacture, and generally requires time for mixing wheat flour and hot water, allowing to cool, and aging at a low temperature for 10 hours or more. Shortening this time will make the bread less sweet. In addition, the conventional dough containing hot water seeds is easily sticky, and is inferior in terms of workability during breading and bread making. It is desired to shorten the time for producing bread by the hot water method and to improve the bread-making property of the dough in the production process.
本発明者は、鋭意研究を重ねた結果、所定量の損傷澱粉を含有する穀粉を用いることにより、短い熟成時間でも、良好な食味を有するパンを製造することができる湯種が得られることを見出した。また当該湯種を用いることにより、ベタつきが少なく、混捏の際の作業性がよく、製パン性にも優れたパン類生地が得られることを見出した。 As a result of extensive research, the present inventor has obtained a hot water seed that can produce bread having a good taste even in a short ripening time by using flour containing a predetermined amount of damaged starch. I found it. Further, it has been found that by using the hot water seed, bread dough having less stickiness, good workability in kneading, and excellent bread making properties can be obtained.
したがって、本発明は、損傷澱粉を８．２質量％以上含有する穀粉を使用することを特徴とする、湯種の製造方法を提供する。
また本発明は、該湯種を用いることを特徴とする、パン類生地の製造方法を提供する。
さらに本発明は、該湯種を用いることを特徴とする、パン類の製造方法を提供する。
Therefore, this invention provides the manufacturing method of hot water seed characterized by using the flour containing 8.2 mass% or more of damaged starch.
Moreover, this invention provides the manufacturing method of bread dough characterized by using this hot water seed | species.
Furthermore, this invention provides the manufacturing method of bread characterized by using this hot water seed | species.
本発明に従って製造された湯種を用いることにより、湯種の熟成時間を短縮できるので、湯種法によるパン類の製造時間を短縮することができる。また当該湯種を用いることにより、ベタつきが少ないため混捏しやすく、かつ製パン性（生地の二次加工性や、焼成後の生地の膨らみ）にも優れたパン類生地を得ることができる。さらに、当該湯種を用いて製造したパン類は、膨らみが良く外観に優れており、かつ短い製造時間で製造された場合でも、甘みのある良好な食味を有する。 By using the hot water seed produced according to the present invention, the ripening time of the hot water seed can be shortened, so that the time for producing breads by the hot water seed method can be shortened. Also, by using the hot water type, it is possible to obtain a bread dough that is easy to knead because it has little stickiness and is excellent in bread making properties (secondary processability of the dough and swelling of the dough after baking). Furthermore, breads produced using the hot water seeds have good swelling and excellent appearance, and have a good sweet taste even when produced in a short production time.
本明細書において湯種とは、穀粉を含む材料と水分とを高温下で混捏させて得られるパン類用の種生地をいう。本発明の湯種の製造方法は、該穀粉として、所定量の損傷澱粉を含有するものを使用することを特徴とする。 In the present specification, the hot water seed refers to a seed dough for bread obtained by kneading a material containing flour and moisture at a high temperature. The method for producing hot water seeds of the present invention is characterized in that a product containing a predetermined amount of damaged starch is used as the flour.
本発明の湯種の製造方法において使用される穀粉としては、薄力粉、中力粉、強力粉、全粒粉等の小麦粉、ライ麦粉、米粉、そば粉、及びこれらの混合粉などの、パン類に使用され得る穀粉であれば特に限定されないが、小麦粉が好ましい。また小麦粉としては、強力粉が好ましい。本発明の湯種の製造方法に使用される当該穀粉の量は、当該湯種を用いたパン類生地の製造に使用される全穀粉量の一部、好ましくは１０〜３０質量％であり得る。 As flour used in the method for producing hot water seeds of the present invention, it is used for breads such as wheat flour, rye flour, rice flour, buckwheat flour, and mixed flour thereof, such as weak flour, medium flour, strong flour, and whole wheat flour. Although it will not specifically limit if it is flour to obtain, Wheat flour is preferable. Moreover, as flour, strong flour is preferable. The amount of the flour used in the method for producing hot water seeds of the present invention may be a part of the total flour amount used for the production of bread dough using the hot water seeds, preferably 10 to 30% by mass. .
当該穀粉は、損傷澱粉を、全量中に８．２質量％以上、好ましくは８．２質量％〜１５．０質量％、より好ましくは８．２〜１３．３質量％、さらに好ましくは８．４〜１３．３質量％含有する。損傷澱粉とは、割れや傷がある澱粉粒であり、通常、製粉の際に穀粉に機械力や熱などが加わることによって生じる。製粉の条件を変えることで、穀粉中の損傷澱粉量を調節することができる。本明細書において、穀粉中の損傷澱粉量は、ＡＡＣＣ法（ＡＡＣＣ Ｉｎｔｅｒｎａｔｉｏｎａｌ Ｍｅｔｈｏｄｓ）７６−３１に準拠した方法で測定された値をいい、市販の測定キット（例えば、日本バイオコン（株）製、損傷澱粉測定キットなど）により測定することができる。より詳細には、以下の手順で測定することができる。
（ａ）試料（穀粉）（１００±１０ｍｇ）を試験管に入れる。
（ｂ）カビα−アミラーゼ溶液（５０ｕ／ｍＬ）を加えて激しく攪拌し４０℃で１０分間インキュベート。
（ｃ）５ｍＬ希硫酸（０．２％ｖ／ｖ）を加えて反応を停止させ、３０００ｒｐｍで５分間遠沈又は濾過。
（ｄ）上清（濾液）を０．１ｍＬずつ取り、２本の試験管に入れる。
（ｅ）各試験管にアミログルコシダーゼ（０．１ｍＬ、２ｕ）を加え４０℃で２０分間インキュベート。
（ｆ）５１０ｎｍで吸光度測定。検量線に基づいて損傷澱粉量を算出。
The said flour is 8.2 mass% or more in whole quantity, Preferably it is 8.2 mass%-15.0 mass%, More preferably, it is 8.2-13.3 mass% in the whole quantity, More preferably, 8. It contains 4 to 13.3 mass%. Damaged starch is starch granules with cracks and scratches, and is usually generated when mechanical power or heat is applied to flour during milling. The amount of damaged starch in the flour can be adjusted by changing the milling conditions. In this specification, the amount of damaged starch in flour refers to a value measured by a method based on AACC method (AACC International Methods) 76-31, and is a commercially available measurement kit (for example, manufactured by Nippon Biocon Co., Ltd., damaged). It can be measured by a starch measurement kit or the like. More specifically, it can be measured by the following procedure.
(A) Put a sample (flour) (100 ± 10 mg) into a test tube.
(B) Add mold α-amylase solution (50 u / mL), stir vigorously and incubate at 40 ° C. for 10 minutes.
(C) Stop the reaction by adding 5 mL dilute sulfuric acid (0.2% v / v), centrifuge or filter at 3000 rpm for 5 minutes.
(D) 0.1 mL of the supernatant (filtrate) is taken and put into two test tubes.
(E) Add amyloglucosidase (0.1 mL, 2u) to each test tube and incubate at 40 ° C. for 20 minutes.
(F) Absorbance measurement at 510 nm. Calculate the amount of damaged starch based on the calibration curve.
また本発明の方法に使用される穀粉は、好ましくはグルテンバイタリティが４３．０％以上である。穀粉のグルテンバイタリティは、以下の方法で測定することができる。
（１）可溶性蛋白含量の測定
グルテンバイタリティの測定にあたり、まず可溶性蛋白含量の測定を行なう。
（１−１）１００ｍＬ容のビーカーに試料（穀粉）を約２ｇ精秤する。
（１−２）０．０５規定酢酸を４０ｍＬ加え、スターラーを用いて室温で６０分間攪拌する。
（１−３）この懸濁液を遠沈管に移し、５０００ｒｐｍで５分間遠心分離を行なった後、濾紙を用いて濾過し、濾液を回収する。
（１−４）ビーカーを０．０５規定酢酸４０ｍＬで洗い、洗液を遠沈管に移し、５０００ｒｐｍで５分間遠心分離を行なった後、濾紙を用いて濾過し、濾液を回収する。
（１−５）上記（１−３）及び（１−４）で得られた濾液を混合して１００ｍＬにメスアップする。
（１−６）ティケーター社（スウェーデン）のケルテックオートシステムのケルダールチューブに上記（１−５）で得られた液体２５ｍＬをホールピペットで入れ、分解促進剤（日清製粉株式会社製セフカットＣ５；成分…硫酸カリウム９：硫酸銅１）１錠及び濃硫酸１５ｍＬを加える。
（１−７）分解は、ケルテックオートシステムのケルテック分解炉（DIGESTIONSYSTEM 20 1015型）を用い、ダイヤル４で１時間、次いでダイヤル９又は１０で１時間行なう。
（１−８）蒸留及び滴定は、ケルテックオートシステムに組込まれているケルテック蒸留滴定システム（KJELTEC AUTO 1030型）で行なわれるが、（１−７）及び（１−８は）連続的に自動的に行なわれる。尚、滴定には０．１規定硫酸が用いられる。
（１−９）可溶性蛋白含量を下記の計算式により求める。
可溶性粗蛋白含量（％）＝０．１４×(Ｔ−Ｂ)×Ｆ×Ｎ×(１００／Ｓ)×(１／２５)
式中、Ｔ＝滴定に要した０．１規定硫酸の量（ｍＬ）
Ｂ＝ブランクの滴定に要した０．１規定硫酸の量（ｍＬ）
Ｆ＝滴定に用いた０．１規定硫酸の力価（用時に測定するか、又は力価の表示
のある市販品を用いる）
Ｎ＝窒素蛋白質換算係数（５．７０）
Ｓ＝試料の秤取量（ｇ）
The flour used in the method of the present invention preferably has a gluten vitality of 43.0% or more. The gluten vitality of flour can be measured by the following method.
(1) Measurement of soluble protein content In measuring gluten vitality, the soluble protein content is first measured.
(1-1) About 2 g of a sample (flour) is precisely weighed in a 100 mL beaker.
(1-2) Add 40 mL of 0.05N acetic acid, and stir for 60 minutes at room temperature using a stirrer.
(1-3) The suspension is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(1-4) Wash the beaker with 40 mL of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and then filter using filter paper to collect the filtrate.
(1-5) The filtrate obtained in the above (1-3) and (1-4) is mixed and made up to 100 mL.
(1-6) 25 mL of the liquid obtained in the above (1-5) was put into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (Cefcut C5 manufactured by Nisshin Flour Milling Co., Ltd .; Ingredients: Potassium sulfate 9: Copper sulfate 1) Add 1 tablet and 15 mL of concentrated sulfuric acid.
(1-7) Decomposition is carried out using a Keltech auto-system Keltech decomposition furnace (DIGESTIONSYSTEM 20 1015 type) for 1 hour with dial 4 and then for 1 hour with dial 9 or 10.
(1-8) Distillation and titration are carried out with the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the Keltec Auto system, but (1-7) and (1-8) are continuously automatic. Done. For titration, 0.1 N sulfuric acid is used.
(1-9) The soluble protein content is determined by the following formula.
Soluble crude protein content (%) = 0.14 × (TB) × F × N × (100 / S) × (1/25)
In the formula, T = amount of 0.1 N sulfuric acid required for titration (mL)
B = Amount of 0.1 N sulfuric acid required for titration of blank (mL)
F = titer of 0.1 N sulfuric acid used for titration (measured at the time of use, or use a commercial product with titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)
（２）全粗蛋白含量の測定
次に全粗蛋白含量を測定する。
（２−１）ティケーター社（スウェーデン）のケルテックオートシステムのケルダールチューブに、試料（穀粉）を約０．５ｇ精秤して入れ、分解促進剤（日清製粉株式会社製セフカットＣ５；成分…硫酸カリウム９：硫酸銅１）１錠及び濃硫酸１５ｍＬを加える。
（２−２）分解は、ケルテックオートシステムのケルテック分解炉（DIGESTIONSYSTEM 20 1015型）を用い、ダイヤル９又は１０で１時間行なう。
（２−３）蒸留及び滴定は、ケルテックオートシステムに組込まれているケルテック蒸留滴定システム（KJELTEC AUTO 1030型）で行なわれるが、（２−２）及び（２−３）は連続的に自動的に行なわれる。尚、滴定には０．１規定硫酸が用いられる。
（２−４）粗蛋白含量を下記の計算式により求める。
全粗蛋白含量（％）＝(０．１４×Ｔ×Ｆ×Ｎ)／Ｓ
式中、Ｔ＝滴定に要した０．１規定硫酸の量（ｍＬ）
Ｆ＝滴定に用いた０．１規定硫酸の力価（用時に測定）
Ｎ＝窒素蛋白質換算係数（５．７０）
Ｓ＝試料の秤取量（ｇ）
(2) Measurement of total crude protein content Next, the total crude protein content is measured.
(2-1) About 0.5 g of a sample (flour) is precisely weighed into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden), and a decomposition accelerator (Cefcut C5 manufactured by Nisshin Flour Milling Co., Ltd .; component ... Potassium sulfate 9: Copper sulfate 1) Add 1 tablet and 15 mL of concentrated sulfuric acid.
(2-2) Decomposition is carried out for 1 hour with the dial 9 or 10 using a Keltec auto-system Keltec decomposition furnace (DIGESTIONSYSTEM 20 1015 type).
(2-3) Distillation and titration are carried out with the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the Keltec Auto system, but (2-2) and (2-3) are continuously automatic. Done. For titration, 0.1 N sulfuric acid is used.
(2-4) The crude protein content is determined by the following formula.
Total crude protein content (%) = (0.14 × T × F × N) / S
In the formula, T = amount of 0.1 N sulfuric acid required for titration (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)
（３）グルテンバイタリティの測定
上記（１）及び（２）で求めた可溶性粗蛋白含量及び全粗蛋白含量から、下記の数式により試料（穀粉）のグルテンバイタリティを求める。
グルテンバイタリティ（％）＝（可溶性粗蛋白含量／全粗蛋白含量）×１００
(3) Measurement of gluten vitality From the soluble crude protein content and the total crude protein content obtained in the above (1) and (2), the gluten vitality of the sample (flour) is obtained by the following formula.
Gluten vitality (%) = (soluble crude protein content / total crude protein content) × 100
本発明の湯種は、上記特定の損傷澱粉量の穀粉を使用すること以外は、通常の湯種の製造方法に従って製造することができる。好ましくは、本発明においては、該穀粉と所定の温度の水分を混捏することにより、湯種を製造する。該穀粉と水分は、全て一度に混合されて混捏されてもよいが、混捏しながら順次添加されてもよい。水分としては、好ましくは熱水が使用される。 The hot water seed of the present invention can be manufactured according to a normal hot water seed manufacturing method except that the above-mentioned specific amount of damaged starch is used. Preferably, in the present invention, the hot water seed is produced by mixing the flour and moisture at a predetermined temperature. The flour and moisture may be mixed and mixed all at once, but may be added sequentially while mixing. As water, hot water is preferably used.
本発明の湯種の製造方法においては、該穀粉と混合する水分の温度は、好ましくは５５〜１００℃、より好ましくは８５〜９９℃である。水温が低いと、得られたパン類が甘みやモチモチとした食感に劣るものとなることがある。該水分の量は、該穀粉１００質量部に対し、１００〜２００質量部が好ましい。該穀粉と水分との混捏の時間は、１〜５分間程度であればよい。必要に応じて、材料を加温しながら混捏を行ってもよい。 In the manufacturing method of the hot water seed of this invention, the temperature of the water | moisture content mixed with this flour is preferably 55-100 degreeC, More preferably, it is 85-99 degreeC. When the water temperature is low, the obtained breads may be inferior in sweetness and crisp texture. The amount of the water is preferably 100 to 200 parts by mass with respect to 100 parts by mass of the flour. The time for mixing the flour and moisture may be about 1 to 5 minutes. If necessary, kneading may be performed while heating the material.
本発明により製造される湯種には、パン類に通常添加される副材料、例えば、食塩、糖類、卵、粉乳、油脂、グルテン、増粘剤などが添加されていてもよい。これらの副材料は、該穀粉又は水分と一緒に添加、混捏されればよいが、該穀粉と水分とを混捏した後に添加されてもよい。 The hot water produced according to the present invention may be added with auxiliary materials usually added to breads, such as salt, sugar, egg, powdered milk, fats and oils, gluten, thickener and the like. These auxiliary materials may be added and kneaded together with the flour or moisture, but may be added after kneading the flour and moisture.
以上の手順により、湯種を製造することができる。製造された湯種は、必要に応じて一旦放冷した後に、低温下で保存して熟成させることが好ましい。本発明においては、湯種の熟成のための該低温保存の温度は、通常の条件、例えば１０℃以下の冷蔵保存でよく、好ましくは１〜１０℃、より好ましくは３〜６℃である。一方、本発明において、該低温保存の時間は、通常の条件、例えば１２〜２４時間程度でもよいが、より短い時間、例えば１０時間未満が好ましく、６時間以下がより好ましい。したがって、本発明の湯種の低温保存（熟成）時間は、１〜２４時間であればよいが、好ましくは１〜１２時間、より好ましくは１〜６時間、さらに好ましくは２〜４時間である。 The hot water seed can be manufactured by the above procedure. The produced hot water type is preferably allowed to cool as needed, and then stored and aged at a low temperature. In the present invention, the low-temperature storage temperature for ripening the hot water species may be a normal condition, for example, refrigerated storage at 10 ° C. or less, preferably 1 to 10 ° C., more preferably 3 to 6 ° C. On the other hand, in the present invention, the low-temperature storage time may be normal conditions, for example, about 12 to 24 hours, but is preferably shorter, for example, less than 10 hours, and more preferably 6 hours or less. Accordingly, the low temperature storage (aging) time of the hot water of the present invention may be 1 to 24 hours, preferably 1 to 12 hours, more preferably 1 to 6 hours, and further preferably 2 to 4 hours. .
熟成された湯種は、パン類生地の製造方法に供される。本発明の方法により製造された湯種を用いたパン類生地の製造は、当該湯種を種生地として用いる以外は、通常のパンの製造方法に従って行えばよい。すなわち、当該湯種に、穀粉、イースト、副材料等のパン生地の製造に通常使用される材料と、水分とを添加し、常温下で混捏して生地を得ればよい。あるいはさらに、当該生地と従来技術と同様にして得られた中種とを用いて、これらにさらに上記材料と水分とを添加し混捏してパン類生地を製造してもよい。 The aged hot water seed is used in a method for producing bread dough. The production of bread dough using the hot water seed produced by the method of the present invention may be carried out according to an ordinary bread production method, except that the hot water seed is used as the seed dough. That is, the dough may be obtained by adding a material normally used for producing bread dough such as flour, yeast, and auxiliary materials and moisture to the hot water seed and kneading at room temperature. Alternatively, the dough and a medium seed obtained in the same manner as in the prior art may be used, and the above materials and moisture may be further added and kneaded to produce bread dough.
本発明のパン類生地の製造方法に使用される穀粉、イースト、及び副材料としては、パン類の製造に通常使用され得るものが挙げられる。すなわち、穀粉としては、薄力粉、中力粉、強力粉、全粒粉等の小麦粉、ライ麦粉、米粉、そば粉、及びこれらの混合粉などが挙げられ、このうち小麦粉が好ましく、小麦粉としては強力粉が好ましい。これらの穀粉は、湯種に用いた穀粉と同様の損傷澱粉量を有する必要はなく、通常の製パン用の穀粉を使用することができる。イーストとしては、市販されている生イースト、セミドライイースト、ドライイースト、インスタントドライイーストなどであればよく、特に限定されない。副材料としては、食塩、糖類、卵、粉乳、油脂、グルテン、増粘剤などが挙げられる。本発明のパン類生地の製造方法に使用される水分としては、水、及び牛乳、豆乳等のミルクが挙げられる。 Examples of flour, yeast, and auxiliary materials used in the method for producing bread dough of the present invention include those that can be usually used for bread production. That is, examples of the flour include wheat flour such as weak flour, medium flour, strong flour, whole grain flour, rye flour, rice flour, buckwheat flour, and mixed powder thereof. Of these, wheat flour is preferred, and strong flour is preferred. These flours do not need to have the same amount of damaged starch as the flour used for the hot water seed, and normal bread-making flour can be used. The yeast is not particularly limited as long as it is a commercially available raw yeast, semi-dry yeast, dry yeast, instant dry yeast or the like. Examples of the auxiliary material include salt, sugar, egg, powdered milk, fats and oils, gluten, and a thickener. The water used in the method for producing bread dough of the present invention includes water and milk such as milk and soy milk.
当該パン類生地を、通常の手順に従って発酵、成型、焼成等することにより、パン類を製造することができる。当該パン類生地から得られるパン類としては、イースト発酵された生地を焼成して得られるあらゆる食品、例えば、フランスパン（フィセル、バタール等）、ドイツパン（カイザーゼンメル、ライ麦パン等）、食パン（イギリスパン等）、リッチパン（バターロール、デニッシュ等）、イタリアパン（フォカッチャ、パネトーネ等）、ベルギーパン（ワッフル等）、中近東パン（ナン、ピタパン等）などのパン；ピザ；豚まん、花巻等の中華まんや中華パン；ドーナツ等の各種焼き菓子、などが挙げられるが、特に限定されない。当該パン類は、菓子パンや総菜パン等の具材とともに焼成されるものであってもよい。 Bread can be produced by subjecting the bread dough to fermentation, molding, baking and the like according to a normal procedure. Examples of breads obtained from the bread dough include all foods obtained by baking yeast-fermented dough, such as French bread (Ficel, batar, etc.), German bread (Kaiser Zenmel, rye bread, etc.), bread ( British bread, etc.), rich bread (butter roll, Danish, etc.), Italian bread (Focaccia, Panettone, etc.), Belgian bread (waffle, etc.), Middle Eastern bread (Nan, Pita bread, etc.); Pizza; Examples include, but are not limited to, Chinese buns and Chinese breads; various baked goods such as donuts. The bread may be baked together with ingredients such as sweet bread and prepared bread.
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
試験例１
１）湯種の製造
強力粉１００ｇ、熱水（９５℃）１５０ｇをミキサーで３分間混捏して湯種を製造した。得られた湯種を、室温下で放冷した後、冷蔵庫内にて４℃下で保存し、熟成させた。
Test example 1
1) Production of hot water seed Hot water seed was produced by mixing 100 g of strong powder and 150 g of hot water (95 ° C.) with a mixer for 3 minutes. The obtained hot water type was allowed to cool at room temperature, then stored in a refrigerator at 4 ° C. and aged.
２）パンの製造
１）で製造した湯種を用いて、下記の手順でパン生地を得、さらに当該生地からパンを製造した。
＜材料（ｇ）＞
湯種 １）の全量
小麦粉 ４００
生イースト １２．５
イーストフード ０．５
食塩 １０
砂糖 ３０
油脂 ２５
脱脂粉乳 １０
水 ２００
＜手順＞
１．ミキシング： 油脂以外の材料を混合、低速３分→中速４分→高速１分
→油脂投入→低速１分→中速５分（捏上温度２７℃）
２．一次発酵： 温度２７℃、湿度７５％、９０分
３．生地分割
４．ベンチタイム： ２０分
５．生地成形
６．ホイロ： 温度３８℃、湿度８５％、５０分
７．焼成： 上火２００℃、下火２００℃、４０分
2) Production of bread Using the hot water produced in 1), bread dough was obtained by the following procedure, and bread was produced from the dough.
<Material (g)>
Total amount of hot water 1) Wheat flour 400
Raw yeast 12.5
East Food 0.5
Salt 10
Sugar 30
Fat and oil 25
Nonfat dry milk 10
Water 200
<Procedure>
1. Mixing: Mixing materials other than fats and oils, low speed 3 minutes → medium speed 4 minutes → high speed 1 minute
→ Add fats → Low speed 1 minute → Medium speed 5 minutes (coiling temperature 27 ℃)
2. Primary fermentation: temperature 27 ° C, humidity 75%, 90 minutes 2. Dough split 4. Bench time: 20 minutes Fabric forming 6. Proof: Temperature 38 ° C, humidity 85%, 50 minutes Firing: Upper fire 200 ° C, lower fire 200 ° C, 40 minutes
３）評価
２）で得られたパン生地、及び製造されたパンについて、下記基準に従って評価した。
＜評価基準＞
（発酵後膨倍）
本捏ね後の生地を平らに伸ばし円柱状のケースに入れ、発酵させた。発酵前に対する発酵後の生地の高さの割合（発酵後膨倍）を測定した。発酵後膨倍の値が大きいほど生地のガス保持力が良く、焼成後のパンは膨らみやすい。
（生地感）
本捏ねの際の生地の性質を官能評価した。
５点：ベタツキが少なく、混捏時の作業性が非常に良好
４点：ベタツキがやや少なく、混捏時の作業性が良好
３点：ベタツキが生じ、混捏時の作業性が並
２点：ベタツキがやや多く、混捏時の作業性がやや劣る
１点：ベタツキが多く、混捏時の作業性が劣る
（パン体積）
焼成後のパンの体積を、比較例１を基準として評価した。
５点：体積が比較例１よりもかなり大きい
４点：体積が比較例１よりもやや大きい
３点：体積が比較例１と同等
２点：体積が比較例１よりもやや小さい
１点：体積が比較例１よりもかなり小さい
（食味）
焼成から１時間経過後のパンの食味を評価し、１０人のパネラーによる評価の平均値を求めた。
５点：非常に甘みを感じる
４点：甘みを感じる
３点：やや甘みを感じる
２点：甘みがやや劣る
１点：甘みが劣る
3) Evaluation The bread dough obtained in 2) and the manufactured bread were evaluated according to the following criteria.
<Evaluation criteria>
(Expansion after fermentation)
The dough after main kneading was flattened and placed in a cylindrical case and fermented. The ratio of the height of the dough after fermentation relative to that before fermentation (after-fermentation expansion) was measured. The larger the value of swell after fermentation, the better the gas holding power of the dough, and the baked bread tends to swell.
(Fabric feeling)
Sensory evaluation was conducted on the properties of the dough during kneading.
5 points: Less stickiness and very good workability when chaotic 4 points: Little stickiness and good workability when chaotic 3 points: Stickiness occurs and workability when chaotic is normal 2 points: Stickiness Slightly more and workability at the time of chaos is slightly inferior 1 point: Many stickiness, workability at the time of chaos is inferior (bread volume)
The bread volume after baking was evaluated based on Comparative Example 1.
5 points: Volume is considerably larger than Comparative Example 1 4 points: Volume is slightly larger than Comparative Example 1 3 points: Volume is equivalent to Comparative Example 1 2 points: Volume is slightly smaller than Comparative Example 1 1 point: Volume Is considerably smaller than Comparative Example 1 (taste)
The taste of bread after 1 hour from baking was evaluated, and the average value of evaluation by 10 panelists was obtained.
5 points: feels very sweet 4 points: feels sweet 3 points: feels slightly sweet 2 points: slightly inferior sweetness 1 point: inferior sweetness
４）結果
湯種の製造に用いた強力粉の損傷澱粉量（質量％）、グルテンバイタリティ、湯種の熟成時間、ならびに該湯種を用いて製造されたパン生地及びパンの評価結果を表１に示す。損傷澱粉量の高い穀粉を用いて湯種を製造することにより、湯種の熟成時間を短くしても、甘みのある食味の良いパンが得られた。また損傷澱粉量の高い穀粉から得られた湯種を入れた生地は、作業性が良く、製パン性にも優れており、この生地から得られたパン類は膨らみの良い良好な外観を有していた。
4) Results Table 1 shows the damaged starch amount (mass%) of the strong flour used in the manufacture of hot water seeds, gluten vitality, aging time of hot water seeds, and evaluation results of bread dough and bread manufactured using the hot water seeds. . By producing hot water seeds using flour with a high amount of damaged starch, sweet and tasty bread was obtained even if the ripening time of hot water seeds was shortened. In addition, the dough containing hot water obtained from flour with a high amount of damaged starch has good workability and excellent bread-making properties, and the breads obtained from this dough have a good appearance with good swelling. Was.
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| JP2003000164A (en) * | 2001-06-19 | 2003-01-07 | Nisshin Seifun Group Inc | Raw material for wheat flour product |
| JP2007068443A (en) * | 2005-09-06 | 2007-03-22 | Takeno Planning:Kk | Method for producing bread |
| JP2012187070A (en) * | 2011-03-11 | 2012-10-04 | Okumoto Seifun Kk | Warm water dough and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003000164A (en) * | 2001-06-19 | 2003-01-07 | Nisshin Seifun Group Inc | Raw material for wheat flour product |
| JP2007068443A (en) * | 2005-09-06 | 2007-03-22 | Takeno Planning:Kk | Method for producing bread |
| JP2012187070A (en) * | 2011-03-11 | 2012-10-04 | Okumoto Seifun Kk | Warm water dough and method for producing the same |
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| 瀬口正晴: "製パンに於ける小麦(3) 3. 小麦粉の構成", PAIN, vol. Volume 54, Issue 2, JPN7021000083, 2007, pages 43 - 45, ISSN: 0004536268 * |
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