JP2023135114A - Method of producing dutch topping and dutch topping premix flour - Google Patents
Method of producing dutch topping and dutch topping premix flour Download PDFInfo
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- 238000000034 method Methods 0.000 title description 16
- 235000008429 bread Nutrition 0.000 claims abstract description 39
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 abstract description 3
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- 230000000052 comparative effect Effects 0.000 description 8
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- 240000007594 Oryza sativa Species 0.000 description 4
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- 238000010411 cooking Methods 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
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Abstract
Description
本発明は、ダッチブレッド製造に用いるダッチトッピングに関するものである。 The present invention relates to a Dutch topping used in Dutch bread production.
リテイルベーカリーやホールセールベーカリーでは多種多様なパンが販売されており、ダッチブレッドもその一つである。ダッチブレッドは、パン表面が虎の体表のような模様にひび割れた外観を有しており、タイガーブレッドとも呼ばれる。このひび割れた外観は、下生地となるパン生地に、ダッチトッピングと呼ばれる生地を塗布することによって得られる。一般的なダッチトッピングは、イーストを含むバッター状の生地である。ダッチトッピングは、成形後の下生地に塗布してホイロ工程を取り、下生地と共に発酵させる、又は、予めダッチトッピングを下生地とは別に発酵させておき、ホイロ工程後の下生地に刷毛等で塗布する。一般的なダッチトッピングはイーストを使用し、発酵させる必要がある為、ダッチトッピングを製造直後に、ホイロ工程後の下生地に塗布することはできず、使用するまでに時間を要する。又、一般的なダッチトッピングは製造後に発酵が進み続ける為、作り置きが難しい。以上のことから、ベーカリーにおいて、手間とコストが掛かる商品となっている。 Retail and wholesale bakeries sell a wide variety of breads, and Dutch bread is one of them. Dutch bread is also called tiger bread because the surface of the bread has a cracked appearance that resembles a tiger's body surface. This cracked appearance is obtained by applying a batter called Dutch topping to the base bread dough. A typical Dutch topping is a batter-like dough that contains yeast. Dutch topping can be applied to the bottom dough after forming and subjected to the proofing process, and then fermented together with the bottom dough, or the Dutch topping can be fermented separately from the bottom dough in advance and then applied with a brush etc. to the bottom dough after the baking process. Apply. Since typical Dutch toppings use yeast and need to be fermented, Dutch toppings cannot be applied to the base fabric immediately after the baking process, and it takes time to use them. In addition, typical Dutch toppings continue to ferment after they are made, so it is difficult to make them in advance. For the above reasons, it is a product that requires time and cost in bakeries.
ダッチトッピングの作り置きを可能にする技術として、特許文献１では、穀粉及び又は澱粉、流動状ショートニング、ゲル化剤、増粘剤、イースト及び水を含むドウ状生地であるダッチブレッド用トッピング剤が開示されている。従来のダッチトッピングはバッター状の生地であるが、特許文献１ではドウ状にしたダッチトッピングをリバースシーターでシート生地にし、メロンパンのメロン皮のようにすることで、作り置きを可能にしている。又、特許文献２では、α化した澱粉を含むダッチブレッドのトッピング生地用ミックスが開示されている。特許文献２も特許文献１と同様に、ダッチトッピングをシート状の生地にしている。しかしながら、これらの技術では、ダッチトッピングをドウ状の生地にして、さらにシート状の生地にする必要がある為、ダッチトッピングの製造に時間を要するという問題点がある。そこで、製造が容易で、製造後直ちに使用でき、且つ、作り置きも可能であるダッチトッピングが求められていた。 As a technique for making Dutch toppings in advance, Patent Document 1 discloses a topping agent for Dutch bread, which is a dough-like dough containing flour and/or starch, fluid shortening, a gelling agent, a thickener, yeast, and water. Disclosed. Conventional Dutch topping is a batter-like dough, but in Patent Document 1, the dough-like Dutch topping is made into a sheet dough using a reverse sheeter, similar to the melon skin of melon bread, so that it can be made in advance. Further, Patent Document 2 discloses a mix for Dutch bread topping dough containing pregelatinized starch. Similarly to Patent Document 1, Patent Document 2 also uses Dutch topping as a sheet-like dough. However, these techniques have the problem that it takes time to manufacture the Dutch topping because it is necessary to make the Dutch topping into a dough-like dough and then into a sheet-like dough. Therefore, there has been a need for a Dutch topping that is easy to manufacture, can be used immediately after manufacture, and can be made ahead of time.
本発明は、製造が容易で、製造後直ちに使用でき、且つ、作り置きが可能であるダッチトッピングの製造方法、ダッチトッピング用プレミックス粉、及びこれらにより得られるダッチトッピングを使用したダッチブレッドに関するものである。 The present invention relates to a method for producing Dutch topping that is easy to produce, can be used immediately after production, and can be made in advance, a premixed powder for Dutch topping, and Dutch bread using the Dutch topping obtained thereby. It is.
上記課題を解決するために鋭意研究を行った結果、穀粉、油脂、膨張剤、及び増粘剤を含むバッター状生地であり、イーストを含まないダッチトッピングにより、本発明の課題が解決されることを見いだし、本発明を完成するに至った。 As a result of intensive research to solve the above problems, we found that the problems of the present invention are solved by a Dutch topping that is a batter-like dough that contains flour, oil, fat, leavening agent, and thickener, but does not contain yeast. They discovered this and completed the present invention.
すなわち、本願の第１の発明は、穀粉、油脂、膨張剤、及び増粘剤を含むバッター状生地であり、且つ、イーストを含まないダッチトッピングの製造方法である。 That is, the first invention of the present application is a method for producing Dutch topping, which is a batter-like dough containing flour, fat, oil, a leavening agent, and a thickener, and which does not contain yeast.
第２の発明は、第１の発明におけるバッター状生地が、穀粉１００重量％に対して、油脂６～１６重量％、膨張剤２～７重量％、及び増粘剤０．１～０．８重量％を含み、且つ、イーストを含まないダッチトッピングの製造方法である。 In the second invention, the batter-like dough according to the first invention contains 6 to 16% by weight of oil and fat, 2 to 7% by weight of a leavening agent, and 0.1 to 0.8% of a thickener based on 100% by weight of flour. % by weight and does not contain yeast.
第３の発明は、第１又は２の発明における油脂の一部又は全部が粉末状油脂である、ダッチトッピングの製造方法である。 A third invention is a method for producing Dutch topping, wherein part or all of the oil or fat in the first or second invention is a powdered oil or fat.
第４の発明は、第１～３のいずれかの発明により得られるダッチトッピングを使用した、ダッチブレッドである。 A fourth invention is Dutch bread using the Dutch topping obtained by any one of the first to third inventions.
第５の発明は、穀粉、油脂、膨張剤、及び増粘剤を含む、ダッチトッピング用プレミックス粉である。 The fifth invention is a premixed flour for Dutch topping containing flour, fat, oil, leavening agent, and thickener.
第６の発明は、第５の発明における穀粉１００重量％に対して、油脂６～１６重量％、膨張剤２～７重量％、及び増粘剤０．１～０．８重量％を含む、ダッチトッピング用プレミックス粉である。 The sixth invention contains 6 to 16% by weight of oil, 2 to 7% by weight of a swelling agent, and 0.1 to 0.8% by weight of a thickener, based on 100% by weight of the flour in the fifth invention. This is a premixed powder for Dutch topping.
第７の発明は、第５又は６の発明における油脂の一部又は全部が粉末状油脂である、ダッチトッピング用プレミックス粉である。 A seventh invention is a premix powder for Dutch topping, in which part or all of the fat or oil in the fifth or sixth invention is a powdered fat or oil.
第８の発明は、第５～７のいずれかのダッチトッピング用プレミックス粉を用いて、イーストを使用せずに製造される、バッター状生地であるダッチトッピングを使用した、ダッチブレッドである。 The eighth invention is a Dutch bread using a Dutch topping that is a batter-like dough produced using the premixed flour for Dutch topping according to any one of the fifth to seventh aspects without using yeast.
本発明によれば、製造が容易で、製造後直ちに使用でき、且つ、作り置きが可能なダッチトッピングを得ることができる。 According to the present invention, it is possible to obtain a Dutch topping that is easy to produce, can be used immediately after production, and can be made in advance.
ダッチブレッドとは、細かくひび割れた外観を有する、オランダ発祥のパンであり、そのひび割れた外観が虎の体表に類似することからタイガーブレッドとも呼ばれる。一般的な製法として、パン生地の上にバッター状の生地であるダッチトッピングを塗布して焼成することにより、ダッチブレッドが得られる。ダッチブレッドのダッチトッピング部分は細かいひび割れと、ガリガリしたサクみのある食感を有する。ダッチトッピングを塗布する下生地には制限は無いが、通常はソフトフランス生地が使用される。又、下生地にはフィリング等を包餡しても良い。 Dutch bread is a type of bread that originated in the Netherlands and has a finely cracked appearance, and is also called tiger bread because its cracked appearance resembles the surface of a tiger's body. As a general manufacturing method, Dutch bread is obtained by applying Dutch topping, which is a batter-like dough, on bread dough and baking it. The Dutch topping part of Dutch bread has fine cracks and a crunchy texture. There are no restrictions on the base fabric on which the Dutch topping is applied, but soft French fabric is usually used. Further, the base dough may be filled with filling or the like.
一般的なダッチトッピングは、上新粉、砂糖、食塩、油脂、イースト、水を混合することにより得られる、バッター状の生地である。ダッチトッピングは、成形した下生地に塗布し、ホイロ工程を取る、又は予めダッチトッピングを発酵させておき、ホイロ工程を取った後の下生地に塗布する。ダッチトッピングは刷毛で下生地に塗布する、又は下生地を手に持ち、直接下生地をダッチトッピングに付着させる。本発明のダッチトッピングはイーストを添加しない為、ダッチトッピングの発酵の進行を考慮する必要は無く、任意のタイミングでダッチトッピングを下生地に塗布することができる。 A typical Dutch topping is a batter-like dough made by mixing flour, sugar, salt, oil, yeast, and water. The Dutch topping is applied to the formed base dough and subjected to a proofing process, or the Dutch topping is fermented in advance and applied to the base dough after the proofing process is performed. Apply the Dutch topping to the base dough with a brush, or hold the base dough in your hand and apply the base dough directly to the Dutch topping. Since the Dutch topping of the present invention does not contain yeast, there is no need to consider the progress of fermentation of the Dutch topping, and the Dutch topping can be applied to the base dough at any time.
本発明において用いる穀粉の種類は制限されず、小麦粉、米粉、ライ麦粉、大麦粉等が使用できる。主原料としては米粉が望ましく、穀粉全量に対し、７０重量％以上が米粉であることが望ましい。又、米粉は上新粉であることが望ましい。 The type of flour used in the present invention is not limited, and wheat flour, rice flour, rye flour, barley flour, etc. can be used. Rice flour is desirable as the main raw material, and it is desirable that rice flour accounts for 70% or more by weight of the total amount of grain flour. In addition, it is desirable that the rice flour be joshin flour.
本発明において用いる油脂は、種類は制限されず使用できる。油脂の添加量は、望ましくは穀粉１００重量％に対して、６～１６重量％である。油脂の添加量が少ない場合、ダッチトッピングの流動性が悪く、綺麗な割れを有する外観にならず、ガリガリした食感が得られない。油脂の添加量が多い場合、焼成時の火抜けが悪くなり、ガリガリした食感が得られない。適度な流動性、外観、食感を得る為に、油脂の一部又は全部は、常温で粉末状であることが望ましく、さらに望ましくは油脂１００重量％中、２０重量％以上が粉末状である。又、粉末状油脂は、望ましくは粉末状ショートニングである。 The type of oil or fat used in the present invention is not limited and can be used. The amount of fat added is preferably 6 to 16% by weight based on 100% by weight of flour. When the amount of fat added is small, the fluidity of the Dutch topping is poor, the appearance does not have clean cracks, and the texture is not crunchy. If the amount of fat added is large, the cooking process during baking will be poor and a crunchy texture will not be obtained. In order to obtain appropriate fluidity, appearance, and texture, it is desirable that some or all of the oil or fat is in powder form at room temperature, and more preferably, 20% by weight or more of the 100% by weight of fat or oil is in powder form. . Further, the powdered fat or oil is preferably powdered shortening.
本発明において膨張剤は、食感と焼き色の調整及び、ダッチトッピングを任意のタイミングで使用できるようにする目的で、種類は制限されず使用できる。膨張剤の添加により適度にガリガリした食感が得られ、又、ダッチトッピングのｐＨをアルカリ側にすることで、適度な焼き色が得られる。イーストを使用せず膨張剤を使用することにより、ダッチトッピングの発酵工程を考慮する必要なく、製造後直ちに使用でき、又、遅効性の膨張剤により、長時間の冷蔵保管後であっても品質が劣化することなく使用できる。膨張剤の添加量は、望ましくは穀粉１００重量％に対して、２～７重量％である。膨張剤の添加量が少ない場合、焼成時の火抜けが悪くなり、ガリガリした食感が得られず、焼き色は薄くなる。膨張剤の添加量が多い場合、ダッチトッピングを冷蔵保管中に過剰に反応が進み、焼き色は濃くなる。 In the present invention, the expanding agent can be used without any restriction for the purpose of adjusting the texture and browning color and allowing the Dutch topping to be used at any time. By adding a leavening agent, an appropriately crunchy texture can be obtained, and by adjusting the pH of the Dutch topping to an alkaline side, an appropriate browning color can be obtained. By using a leavening agent instead of yeast, Dutch toppings can be used immediately after production without the need to consider the fermentation process, and the slow-acting leavening agent maintains quality even after long periods of refrigerated storage. can be used without deterioration. The amount of leavening agent added is preferably 2 to 7% by weight based on 100% by weight of flour. If the amount of expanding agent added is small, the cooking process during baking will be poor, the crunchy texture will not be obtained, and the baked color will be pale. If a large amount of leavening agent is added, the reaction will proceed excessively during refrigerated storage of the Dutch topping, resulting in a darker baked color.
本発明に用いる増粘剤は、ダッチトッピングの流動性を調整する目的で使用される。増粘剤の種類は単一又は自由に組み合わせることができるが、望ましくはキサンタンガム又はグアーガムである。増粘剤の添加量は、望ましくは穀粉１００重量％に対して、０．１～０．８重量％である。増粘剤の添加量が少ない場合、ダッチトッピングの保形性が劣り、下生地から流れ落ちる、又はダッチブレッド表面のひび割れ模様が十分に表れない。増粘剤の添加量が多い場合、ダッチトッピングの下生地への塗布が困難になり、ダッチブレッド表面のひび割れが大きく、焼き色は薄くなる。 The thickener used in the present invention is used for the purpose of adjusting the fluidity of Dutch topping. Thickeners can be used singly or in any combination, but xanthan gum or guar gum is preferable. The amount of the thickener added is preferably 0.1 to 0.8% by weight based on 100% by weight of flour. If the amount of the thickener added is small, the shape retention of the Dutch topping will be poor, and the topping will run off from the base dough, or the cracked pattern on the surface of the Dutch bread will not appear sufficiently. If the amount of thickener added is large, it will be difficult to apply the Dutch topping to the base dough, the cracks on the surface of the Dutch bread will become large, and the baked color will be pale.
本発明のダッチトッピングの製造方法及びダッチトッピング用プレミックス粉には、必要に応じて副原料を使用することができる。副原料としては、糖類、無機塩類、乳製品、澱粉、食物繊維、蛋白、乳化剤、酵素、香料、着色料等が挙げられる。一般的なダッチトッピングでは、イーストにより砂糖が分解され適度な焼き色が得られる。本発明ではイーストを使用せず、砂糖の分解が進まない為、ぶどう糖を砂糖と併用することで、適度な焼き色が得られる。 In the method for producing Dutch topping and the premix powder for Dutch topping of the present invention, auxiliary raw materials can be used as necessary. Examples of the auxiliary raw materials include sugars, inorganic salts, dairy products, starch, dietary fibers, proteins, emulsifiers, enzymes, fragrances, coloring agents, and the like. In typical Dutch toppings, yeast breaks down the sugar and gives the topping the right amount of browning. In the present invention, yeast is not used and the decomposition of sugar does not proceed, so by using glucose in combination with sugar, an appropriate browning color can be obtained.
本発明において、ダッチトッピングはバッター状生地になるように水の添加量を調整する。添加する水は、季節を問わず冷却及び加熱をする必要は無く、水道水を使用することができる。ダッチトッピングのバッター状生地は、５～１５℃で、Ｂ型粘度計で測定した粘度が５０～１５０ｍＰａ・Ｓであることが望ましく、穀粉１００重量％に対して、１０５～１６０重量％の水を添加することが望ましい。 In the present invention, the amount of water added is adjusted so that the Dutch topping becomes a batter-like dough. The water to be added does not need to be cooled or heated regardless of the season, and tap water can be used. It is desirable for the batter-like dough for Dutch topping to have a viscosity of 50 to 150 mPa・S as measured with a B-type viscometer at 5 to 15°C, and 105 to 160% by weight of water should be added to 100% by weight of flour. It is desirable to add.
本発明により製造されたダッチトッピングは、製造後直ちに使用でき、又、使用した残りのダッチトッピングは冷蔵庫等で保管し、復温する必要が無く、任意のタイミングで再度使用することができ、製造から２４時間経過後であっても、品質の劣化がないダッチブレッドを製造できる。 The Dutch topping produced according to the present invention can be used immediately after production, and there is no need to store the remaining Dutch topping in a refrigerator or the like to reheat it, and it can be used again at any time. Dutch bread can be produced without deterioration in quality even after 24 hours have passed.
本発明において、ダッチトッピングは以下の方法で製造される。
１）穀粉、油脂、膨張剤、増粘剤、及びその他の副原料を均一に混合する、又は、穀粉、油脂、膨張剤、増粘剤、及びその他の副原料を含むダッチトッピング用プレミックスに、任意の副原料を均一に混合する。混合方法は、製菓・製パン用ミキサー等を使用する、又はホイッパー等で手混ぜする。
２）１）で得られた混合物に水を添加し、均一に混合し、ダッチトッピング生地を得る。
３）２）で得られたダッチトッピング生地を成形した下生地に塗布し、ホイロ工程を取った後、蒸気焼成する、又はホイロ工程を取った後の下生地に塗布し、蒸気焼成する。
In the present invention, Dutch topping is manufactured by the following method.
1) Uniformly mix flour, oil, fat, leavening agent, thickener, and other auxiliary ingredients, or make a premix for Dutch topping containing flour, oil, fat, leavening agent, thickener, and other auxiliary ingredients. , any auxiliary raw materials are mixed uniformly. The mixing method is to use a confectionery/bread making mixer, etc., or to mix by hand with a whipper, etc.
2) Add water to the mixture obtained in 1) and mix uniformly to obtain Dutch topping dough.
3) The Dutch topping dough obtained in 2) is applied to the formed base dough, subjected to a proofing process, and then steam baked, or applied to the base dough after the proofing process and steam baked.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Examples will be given to specifically explain the present invention, but the present invention is not limited to the following examples.
表１に示す配合で均一に混合し、ダッチトッピングを得た。成形したソフトフランス生地５０ｇにダッチトッピングを１０ｇ塗布し、温度３２℃、湿度７５％の条件で６０分間ホイロ工程を取り、上火２２０℃下火２２０℃で２０分間蒸気焼成し、ダッチブレッドを得た。 A Dutch topping was obtained by uniformly mixing the ingredients according to the formulation shown in Table 1. 10g of Dutch topping was applied to 50g of shaped soft French dough, subjected to a baking process for 60 minutes at a temperature of 32°C and humidity of 75%, and steam-baked for 20 minutes at a top heat of 220°C and a bottom heat of 220°C to obtain Dutch bread. Ta.
得られたダッチブレッドは、１０人のパネラーにより、各評価項目を５段階で評価し、平均点を求め、表１に示した。外観は、ダッチブレッド表面のひび割れの状態、焼き色の明るさを評価したものであり、ひび割れがあり、焼き色が付いている普通のダッチブレッドを３点とした。全体的に均一で細かくひび割れており、非常に明るい焼き色が付いているものを５点とし、ひび割れが少ない又は粗く、焼き色が極度に薄い又は濃いものを１点とした。食感は、ダッチブレッドのダッチトッピング部分を試食して評価したものであり、サクみのある食感を有する普通のダッチブレッドを３点とした。ガリガリとし、しっかりとしたサクみのある食感で、非常に口溶けが良いものを５点とし、サクみのない食感で、口溶けの悪いものを１点とした。 The obtained Dutch bread was evaluated by 10 panelists on a five-point scale for each evaluation item, and the average score was calculated and shown in Table 1. Appearance was evaluated by evaluating the state of cracks on the surface of the Dutch bread and the brightness of the baked color, and a normal Dutch bread with cracks and a baked color was given a score of 3. A score of 5 was given to a product with fine cracks that were uniform throughout and a very bright baked color, and a score of 1 was given to a product with few or coarse cracks and an extremely light or deep baked color. Texture was evaluated by tasting the Dutch topping portion of Dutch bread, and ordinary Dutch bread with a crispy texture was given a score of 3. A score of 5 was given to a product that had a crunchy texture and a firm, crunchy texture that melted very well in the mouth, and a score of 1 was given to a product that did not have a crunchy texture and did not melt well in the mouth.
実施例１～４、比較例１
実施例１～４は、ダッチブレッド表面のひび割れ及び焼き色が良好で、サクみのある食感が得られた。特に、油脂の一部を粉末ショートニングとした実施例１及び２は、優れた外観を有した。油脂の添加量が少ない比較例１では、ダッチトッピングの流動性が劣り、綺麗なひび割れが見られなかった。
Examples 1 to 4, Comparative Example 1
In Examples 1 to 4, the cracks on the surface of the Dutch bread and the baked color were good, and a crispy texture was obtained. In particular, Examples 1 and 2, in which part of the oil and fat was powdered shortening, had excellent appearance. In Comparative Example 1, in which the amount of oil and fat added was small, the fluidity of the Dutch topping was poor, and no clean cracks were observed.
比較例２，３
膨張剤の添加量が少ない比較例２では、火抜けが悪く、サクみのない食感であり、焼き色は薄かった。膨張剤の添加量が多い比較例３では、焼き色が極端に濃くなり、又、ダッチトッピングが冷蔵保管中に膨張剤の反応が進み過ぎていた。
Comparative examples 2 and 3
In Comparative Example 2, in which the amount of expanding agent added was small, the cooking process was poor, the texture was not crunchy, and the baked color was light. In Comparative Example 3, in which a large amount of expanding agent was added, the baked color was extremely dark, and the reaction of the expanding agent progressed too much during the Dutch topping's refrigerated storage.
比較例４，５
増粘剤を添加していない比較例４では、下生地に塗布したダッチトッピングが流れて、ダッチブレッド表面のひび割れ模様が十分に見られなかった。増粘剤の添加量が多い比較例５では、ダッチブレッド表面のひび割れ模様が粗く、焼き色は薄くなり、又、ダッチトッピングの粘性が強く、下生地への塗布が困難であった。
Comparative examples 4 and 5
In Comparative Example 4 in which no thickener was added, the Dutch topping applied to the base dough ran and cracked patterns on the surface of the Dutch bread were not sufficiently observed. In Comparative Example 5, in which a large amount of thickener was added, the crack pattern on the surface of the Dutch bread was rough, the baked color was pale, and the Dutch topping was so viscous that it was difficult to apply it to the base dough.
副原料である糖類及び水の添加量について、表２に示す配合でダッチトッピングを作製し、表１に示す例と同様に評価を実施した。 Dutch toppings were prepared using the formulations shown in Table 2 with respect to the amounts of sugars and water added as auxiliary raw materials, and evaluations were conducted in the same manner as in the examples shown in Table 1.
実施例５
ぶどう糖を添加していない実施例５では、実施例１と比較して焼き色はやや劣るが、ダッチブレッド表面のひび割れ、及び食感は良好なものが得られた。
Example 5
In Example 5, in which no glucose was added, the baked color was slightly inferior to that in Example 1, but the Dutch bread had good cracks on the surface and good texture.
実施例６，７
水の添加量を減らした実施例６と、水の添加量を増やした実施例７を比較すると、どちらも良好な外観及び食感を有するダッチブレッドを得られたが、実施例７の方が細かく均一なダッチブレッド表面のひび割れが見られた。
Examples 6 and 7
Comparing Example 6, in which the amount of water added was reduced, and Example 7, in which the amount of water added was increased, Dutch bread with good appearance and texture was obtained in both cases, but Example 7 was better. Fine and uniform cracks on the surface of the Dutch bread were observed.
Claims (8)
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