JP3625432B2 - Melon bread manufacturing method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、メロンパンの製造法に関する。
【０００２】
【従来の技術】
従来、メロンパンは、中生地を外皮生地で包み、表面にグラニュー糖をつけ、縞目を出して焼き上げることによって製造されていた。
しかしながら、従来法によって得られるメロンパンは外皮のカリカリとした食感が、時間の経過と共にしっとりとした食感に変化してしまう欠点があった。
【０００３】
【発明が解決しようとする課題】
本発明は長時間置いてもメロンパンの外皮のカリカリとした食感を維持することができるメロンパンの製造法について種々研究を重ねた結果本発明を完成するに至った。
【０００４】
【課題を解決するための手段】
すなわち、本発明は中生地および外皮生地からなるメロンパンの製造法において、中生地の調製にあたり、油脂を全小麦粉量に対し、１５〜５０重量％添加する、メロンパンの製造法である。
【０００５】
【発明の実施の形態】
メロンパンは、一般に中生地に菓子パン生地を用い、外皮にはビスケット生地を用いて調製する。
中生地に用いられる菓子パン生地は、小麦粉、イースト、イースト・フード、糖類、食塩、乳製品、油脂、卵、水等を原材料として調製している。この際油脂の添加量は、使用する全小麦粉量に対し一般的に４〜８重量％であり、多く用いる場合でも１０重量％であった。
【０００６】
メロンパンの原料である小麦粉としては強力粉、準強力粉等が用いられ、糖類としては果糖、転化糖、砂糖、ブドウ糖、水あめ、麦芽糖、乳糖等が用いられる。
乳製品としては牛乳、全脂粉乳、脱脂粉乳、練乳、チーズ、生クリーム、ヨーグルト等が用いられる。
油脂としてはバター、マーガリン、ショートニング、ラード等が用いられる。
卵としては生卵、冷凍卵、液状卵、乾燥卵等が用いられる。
【０００７】
前記菓子パン生地に用いられる油脂の添加量は使用する全小麦粉量に対し１５〜５０重量％、好ましくは２０〜４０重量％の範囲である。この添加量が１５重量％未満であると、長時間保存したときに、外皮のカリカリ感が得られず、一方５０重量％を超えると焼き縮みが生じやすく、好ましくない。
【０００８】
中生地（菓子パン生地）は、ストレート法あるいは中種法のいずれの方法でも調製することができる。
【０００９】
また外皮とするビスケット生地は柔らかくした油脂を容器に入れ、泡立てクリーム状になるまで練った後糖類を加えて良く混合する。次に卵、食塩、水、バニラエッセンスを加えて撹拌した後、小麦粉と膨張剤とを混ぜ合わせたものを加えて良く混合することにより調製することができる。
【００１０】
前記のようにして調製した外皮生地（ビスケット生地）を分割して円形にのばし、この外皮生地で球状に成形した中生地を包み成形した後表面にグラニュー糖を付着させる。
次に外皮の表面に模様の筋を付けた後最終発酵させた後オーブンで外皮に焼き色が付くまで焼成することによりメロンパンを得ることができる。
【００１１】
【実施例】
本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例にのみ限定されるものではない。
【００１２】
実施例１
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間次いで中速で２分間ミキシングする（捏ね上げ温度２６℃）。ミキシング終了後２時間発酵させた後、この生地に強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水８重量部を加えて低速で５分間、中速で３分間ミキシングし、ここでショートニング３０重量部を加え、さらに中速で４分間、高速で４分間ミキシングする（捏ね上げ温度２８℃）。得られた菓子パン生地は５０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割しベンチタイムを１５分間とった後球形に成形する。
一方砂糖５０重量部、食塩０．２重量部、バター２５重量部を混合しクリーム状にする。これに全卵２０重量部、冷水１５重量部を加え混合する。次にベーキングパウダー１重量部を篩い込んだ薄力粉１００重量部を混合しビスケット生地を得る。得られたビスケット生地を１個４０ｇに分割し円形にのばして成形する。
前記の円形ビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成しメロンパンを調製し個別包装する。
【００１３】
実施例２
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間次いで中速で２分間ミキシングする（捏上温度２６℃）。ミキシング終了後２時間発酵させた後、この生地に強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水１０重量部を加えて低速で５分間、中速で３分間、ここでショートニング２０重量部を加え、さらに中速で４分間、高速で３分間ミキシングする（捏上温度２８℃）。得られた菓子パン生地は５０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割しベンチタイムを１５分間とった後球形に成形する。
一方砂糖５０重量部、食塩０．２重量部、バター２５重量部を混合しクリーム状にする。これに全卵２０重量部、冷水１５重量部を加え混合する。次にベーキングパウダー１重量部を篩い込んだ薄力粉１００重量部を混合しビスケット生地を得る。得られたビスケット生地を１個４０ｇに分割し円形に伸ばして成形する。
前記の円形ビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成しメロンパンを調整し個別包装する。
【００１４】
実施例３
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間次いで中速で２分間ミキシングする（捏上温度２６℃）。ミキシング終了後２時間発酵させた後、この生地に強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水６重量部を加えて低速で５分間、中速で３分間、ここでショートニング４０重量部を加え、さらに中速で４分間、高速で５分間ミキシングする（捏上温度２８℃）。得られた菓子パン生地は５０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割しベンチタイムを１５分間とった後球形に成形する。
一方砂糖５０重量部、食塩０．２重量部、バター２５重量部を混合しクリーム状にする。これに全卵４０重量部、冷水１５重量部を加え混合する。次にベーキングパウダー１重量部を篩い込んだ薄力粉１００重量部を混合しビスケット生地を得る。得られたビスケット生地を１個４０ｇに分割し円形に伸ばして成形する。
前記の円形ビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成しメロンパンを調整し個別包装する。
【００１５】
実施例４
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間次いで中速で２分間ミキシングする（捏上温度２６℃）。ミキシング終了後２時間発酵させた後、この生地に強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水４重量部を加えて低速で５分間、中速で３分間、ここでショートニング５０重量部を加え、さらに中速で４分間、高速で６分間ミキシングする（捏上温度２８℃）。得られた菓子パン生地は５０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割しベンチタイムを１５分間とった後球形に成形する。
一方砂糖５０重量部、食塩０．２重量部、バター２５重量部を混合しクリーム状にする。これに全卵４０重量部、冷水１５重量部を加え混合する。次にベーキングパウダー１重量部を篩い込んだ薄力粉１００重量部を混合しビスケット生地を得る。得られたビスケット生地を１個４０ｇに分割し円形に伸ばして成形する。
前記の円形ビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成しメロンパンを調整し個別包装する。
【００１６】
実施例５
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間次いで中速で２分間ミキシングする（捏上温度２６℃）。ミキシング終了後２時間発酵させた後、この生地に強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水１１重量部を加えて低速で５分間、中速で３分間、ここでショートニング１５重量部を加え、さらに中速で４分間、高速で２分間ミキシングする（捏上温度２８℃）。得られた菓子パン生地は５０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割しベンチタイムを１５分間とった後球形に成形する。
一方砂糖５０重量部、食塩０．２重量部、バター２５重量部を混合しクリーム状にする。これに全卵２０重量部、冷水１５重量部を加え混合する。次にベーキングパウダー１重量部を篩い込んだ薄力粉１００重量部を混合しビスケット生地を得る。得られたビスケット生地を１個４０ｇに分割し円形に伸ばして成形する。
前記の円形ビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成しメロンパンを調整し個別包装する。
【００１７】
比較例１
強力粉７０重量部、イースト３重量部、イーストフード０．１重量部、砂糖４重量部および水３９重量部を低速で２分間、中速で２分間ミキシングする（捏ね上げ温度２６℃）。次に２時間発酵させた後、これに強力粉３０重量部、砂糖２１重量部、食塩１重量部、脱脂粉乳３重量部、全卵１０重量部、水１２重量部を加えて低速で５分間、中速で３分間ミキシングし、ここでショートニング８重量部を加え、さらに中速で４分間、高速で２分間ミキシングする（捏ね上げ温度２８℃）。得られた菓子パン生地は４０分間フロアタイムをとる。
次に菓子パン生地を１個４５ｇに分割し、ベンチタイムを１５分間とった後球形に成形し、以後実施例１と同様にしてメロンパンを調製し、個別包装する。
【００１８】
試験例
実施例１〜５および比較例１で調製した包装済のメロンパンを焼成後２日間保存し、１０名のパネラーにより下記表１の評価基準により外皮の官能試験を行った。その試験結果を示せば表２のとおりである。
【００１９】
【表１】
【表２】
【発明の効果】
本発明方法によれば、焼成後長時間保存してもメロンパンの皮部のカリカリ感を良好に保持することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing melon bread.
[0002]
[Prior art]
Traditionally, melon bread has been manufactured by wrapping a medium dough with a crust dough, adding granulated sugar to the surface, baking it with stripes.
However, the melon bread obtained by the conventional method has a drawback that the crunchy texture of the outer skin changes to a moist texture over time.
[0003]
[Problems to be solved by the invention]
The present invention has been completed as a result of various researches on a method for producing melon bread that can maintain the crunchy texture of the outer skin of melon bread even after being left for a long time.
[0004]
[Means for Solving the Problems]
That is, this invention is a manufacturing method of melon bread which adds 15 to 50 weight% of fats and oils with respect to the amount of whole wheat flour in the manufacturing method of melon bread which consists of a dough and a skin dough.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Melon bread is generally prepared using confectionery bread dough for the inside dough and biscuit dough for the outer skin.
The confectionery bread dough used for the inside dough is prepared using wheat flour, yeast, yeast food, sugar, salt, dairy products, fats and oils, eggs, water and the like as raw materials. In this case, the addition amount of fats and oils was generally 4 to 8% by weight with respect to the total amount of flour used, and was 10% by weight even when many were used.
[0006]
As wheat flour which is a raw material for melon bread, strong flour, semi-strong flour and the like are used, and as sugar, fructose, invert sugar, sugar, glucose, starch syrup, maltose, lactose and the like are used.
As the dairy product, milk, whole milk powder, skim milk powder, condensed milk, cheese, fresh cream, yogurt and the like are used.
Butter, margarine, shortening, lard, etc. are used as fats and oils.
As eggs, raw eggs, frozen eggs, liquid eggs, dried eggs and the like are used.
[0007]
The addition amount of fats and oils used in the confectionery bread dough is in the range of 15 to 50% by weight, preferably 20 to 40% by weight, based on the total amount of flour used. When the added amount is less than 15% by weight, the crunchy feeling of the outer skin cannot be obtained when stored for a long time, and when it exceeds 50% by weight, shrinkage tends to occur, which is not preferable.
[0008]
The medium dough (confectionery bread dough) can be prepared by either the straight method or the medium seed method.
[0009]
The biscuit dough for the outer skin is put into a container with softened oil and fat, kneaded until it becomes a whipped cream, then added with sugar and mixed well. Next, eggs, salt, water and vanilla essence are added and stirred, and then a mixture of flour and swelling agent is added and mixed well.
[0010]
The outer dough (biscuit dough) prepared as described above is divided and stretched into a circle, and the inner dough formed into a spherical shape with this outer dough is wrapped and formed, and then granulated sugar is attached to the surface.
Next, a melon bread can be obtained by adding a streaked pattern to the surface of the outer skin, and finally fermenting it, followed by baking in an oven until the outer skin is colored.
[0011]
【Example】
Examples are provided to describe the present invention more specifically, but the present invention is not limited to the following examples.
[0012]
Example 1
70 parts by weight of flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and then for 2 minutes at medium speed (kneading temperature 26 ° C.). After mixing for 2 hours after mixing, add 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 8 parts by weight of water. Mix for 3 minutes at medium speed for 3 minutes, add 30 parts by weight of shortening, and mix for 4 minutes at medium speed and 4 minutes at high speed (kneading temperature 28 ° C.). The resulting pastry dough takes 50 minutes of floor time.
Next, the pastry bread dough is divided into 45 g pieces, and after 15 minutes of bench time, it is formed into a spherical shape.
On the other hand, 50 parts by weight of sugar, 0.2 part by weight of salt and 25 parts by weight of butter are mixed to form a cream. To this, 20 parts by weight of whole egg and 15 parts by weight of cold water are added and mixed. Next, 100 parts by weight of weak flour obtained by sieving 1 part by weight of baking powder is mixed to obtain a biscuit dough. The obtained biscuit dough is divided into 40 g pieces and stretched into a circular shape.
After wrapping spherical pastry dough with the above-mentioned circular biscuit dough, pattern streaks on the surface, final fermentation with 38 ° C and 85% relative humidity proofing, baking in an oven at 210 ° C for 13 minutes, preparing melon bread and individually packaging .
[0013]
Example 2
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and then for 2 minutes at medium speed (heating temperature 26 ° C.). After mixing for 2 hours after mixing, add 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 10 parts by weight of water to this dough. Add 20 parts by weight of shortening for 3 minutes at medium speed, then mix for 4 minutes at medium speed and 3 minutes at high speed (cradle temperature 28 ° C.). The resulting pastry dough takes 50 minutes of floor time.
Next, the pastry bread dough is divided into 45 g pieces, and after 15 minutes of bench time, it is formed into a spherical shape.
On the other hand, 50 parts by weight of sugar, 0.2 part by weight of salt and 25 parts by weight of butter are mixed to form a cream. To this, 20 parts by weight of whole egg and 15 parts by weight of cold water are added and mixed. Next, 100 parts by weight of weak flour obtained by sieving 1 part by weight of baking powder is mixed to obtain a biscuit dough. The obtained biscuit dough is divided into 40 g pieces and stretched into a circular shape.
After wrapping spherical pastry dough with the above-mentioned circular biscuit dough, pattern streaks are made on the surface, final fermentation is performed at 38 ° C. and 85% relative humidity proofing, baking is carried out in an oven at 210 ° C. for 13 minutes, and melon bread is prepared and individually wrapped. .
[0014]
Example 3
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and then for 2 minutes at medium speed (heating temperature 26 ° C.). After mixing for 2 hours after mixing, add 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 6 parts by weight of water to this dough. Add 40 parts by weight of the shortening for 3 minutes at medium speed, then mix for 4 minutes at medium speed and 5 minutes at high speed (cradle temperature 28 ° C.). The resulting pastry dough takes 50 minutes of floor time.
Next, the pastry bread dough is divided into 45 g pieces, and after 15 minutes of bench time, it is formed into a spherical shape.
On the other hand, 50 parts by weight of sugar, 0.2 part by weight of salt and 25 parts by weight of butter are mixed to form a cream. To this, 40 parts by weight of whole egg and 15 parts by weight of cold water are added and mixed. Next, 100 parts by weight of weak flour obtained by sieving 1 part by weight of baking powder is mixed to obtain a biscuit dough. The obtained biscuit dough is divided into 40 g pieces and stretched into a circular shape.
After wrapping spherical pastry dough with the above-mentioned circular biscuit dough, pattern streaks are made on the surface, final fermentation is performed at 38 ° C. and 85% relative humidity proofing, baking is carried out in an oven at 210 ° C. for 13 minutes, and melon bread is prepared and individually wrapped. .
[0015]
Example 4
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and then for 2 minutes at medium speed (heating temperature 26 ° C.). After mixing for 2 hours after mixing, add 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 4 parts by weight of water to this dough. Add 50 parts by weight of the shortening for 3 minutes at medium speed, then mix for 4 minutes at medium speed and 6 minutes at high speed (bed temperature 28 ° C.). The resulting pastry dough takes 50 minutes of floor time.
Next, the pastry bread dough is divided into 45 g pieces, and after 15 minutes of bench time, it is formed into a spherical shape.
On the other hand, 50 parts by weight of sugar, 0.2 part by weight of salt and 25 parts by weight of butter are mixed to form a cream. To this, 40 parts by weight of whole egg and 15 parts by weight of cold water are added and mixed. Next, 100 parts by weight of weak flour obtained by sieving 1 part by weight of baking powder is mixed to obtain a biscuit dough. The obtained biscuit dough is divided into 40 g pieces and stretched into a circular shape.
After wrapping spherical pastry dough with the above-mentioned circular biscuit dough, pattern streaks are made on the surface, final fermentation is performed at 38 ° C. and 85% relative humidity proofing, baking is carried out in an oven at 210 ° C. for 13 minutes, and melon bread is prepared and individually wrapped. .
[0016]
Example 5
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and then for 2 minutes at medium speed (heating temperature 26 ° C.). After mixing for 2 hours after mixing, add 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 11 parts by weight of water. Add 15 parts by weight of shortening for 3 minutes at medium speed, then mix for 4 minutes at medium speed and 2 minutes at high speed (floor temperature 28 ° C.). The resulting pastry dough takes 50 minutes of floor time.
Next, the pastry bread dough is divided into 45 g pieces, and after 15 minutes of bench time, it is formed into a spherical shape.
On the other hand, 50 parts by weight of sugar, 0.2 part by weight of salt and 25 parts by weight of butter are mixed to form a cream. To this, 20 parts by weight of whole egg and 15 parts by weight of cold water are added and mixed. Next, 100 parts by weight of weak flour obtained by sieving 1 part by weight of baking powder is mixed to obtain a biscuit dough. The obtained biscuit dough is divided into 40 g pieces and stretched into a circular shape.
After wrapping spherical pastry dough with the above circular biscuit dough, pattern streaks on the surface, final fermentation with 38 ° C and 85% relative humidity proofing, baking in 210 ° C oven for 13 minutes, adjusting melon bread and packaging individually .
[0017]
Comparative Example 1
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 4 parts by weight of sugar and 39 parts by weight of water are mixed for 2 minutes at low speed and for 2 minutes at medium speed (kneading temperature 26 ° C.). Next, after fermenting for 2 hours, 30 parts by weight of strong powder, 21 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg and 12 parts by weight of water are added at low speed for 5 minutes. Mix for 3 minutes at medium speed, add 8 parts by weight of shortening, mix for 4 minutes at medium speed and 2 minutes at high speed (kneading temperature 28 ° C.). The resulting pastry dough takes 40 minutes of floor time.
Next, confectionery bread dough is divided into 45 g pieces, shaped into a spherical shape after 15 minutes of bench time, and thereafter melon bread is prepared in the same manner as in Example 1 and individually packaged.
[0018]
Test Examples The packaged melon breads prepared in Examples 1 to 5 and Comparative Example 1 were stored for 2 days after baking, and the sensory test of the outer skin was performed by 10 panelists according to the evaluation criteria shown in Table 1 below. The test results are shown in Table 2.
[0019]
[Table 1]
[Table 2]
【The invention's effect】
According to the method of the present invention, the crispness of the skin of melon bread can be satisfactorily maintained even when stored for a long time after baking.
Claims (1)
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| JP2001114712A JP3625432B2 (en) | 2001-04-13 | 2001-04-13 | Melon bread manufacturing method |
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| JP2001114712A JP3625432B2 (en) | 2001-04-13 | 2001-04-13 | Melon bread manufacturing method |
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| JP6715011B2 (en) * | 2016-01-21 | 2020-07-01 | 日清オイリオグループ株式会社 | Powdered oil composition for top cloth |
| CN117615655A (en) * | 2022-01-25 | 2024-02-27 | 日清制粉预拌粉株式会社 | Mixture for outer dough |
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