JP4685827B2 - How to bake bread and confectionery - Google Patents
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- JP4685827B2 JP4685827B2 JP2007107755A JP2007107755A JP4685827B2 JP 4685827 B2 JP4685827 B2 JP 4685827B2 JP 2007107755 A JP2007107755 A JP 2007107755A JP 2007107755 A JP2007107755 A JP 2007107755A JP 4685827 B2 JP4685827 B2 JP 4685827B2
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- 235000008429 bread Nutrition 0.000 title claims description 45
- 235000009508 confectionery Nutrition 0.000 title claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 65
- 238000000034 method Methods 0.000 claims description 26
- 239000011148 porous material Substances 0.000 claims description 14
- 229920002678 cellulose Polymers 0.000 claims description 10
- 239000001913 cellulose Substances 0.000 claims description 10
- 230000035939 shock Effects 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 description 5
- 238000010304 firing Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229920000742 Cotton Polymers 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、パン・菓子類の湯煎焼き方法に関する。詳細には、パン・菓子類の焼成に従来用いられている焼成窯（オーブン）をそのまま使用して、パン・菓子類の湯煎焼きを作業効率良く且つ安全に行える方法に関する。 The present invention relates to a hot water roasting method for bread and confectionery. More specifically, the present invention relates to a method for performing hot water roasting of bread and confectionery efficiently and safely using a baking kiln (oven) conventionally used for baking bread and confectionery.
蒸しパンやスフレケーキなどのパン・菓子類専用の焼成装置を持たない小規模パン工場や店舗内などで製造している一般のパン屋においては、スフレケーキや蒸しパンなどの湯煎焼きで製造されるパン・菓子類を製造する場合、通常のパン・菓子類を製造するための焼成装置を用い、水または湯を張った天板などに、パン・菓子類の生地を入れた容器を置き、この天板を焼成窯（オーブン）に入れて焼成する方法が一般に行われている（特許文献１および非特許文献１を参照）。
しかし、このような天板に水または湯を張る方法では、天板をオーブンに入れる際などの作業中に天板から水がこぼれるおそれがあるなど、オーブンで焼成するまでの作業性が悪く、また焼成後も天板に熱湯が残るため、火傷の危険性があるなど、作業に注意が必要である。
また、焼成後、パン・菓子類をそのまま置いておくと、焼成物の中央部分が収縮して凹部状に沈んで、商品価値が下がるという問題があり、この問題を解決する方法として、焼き上げ直後に押圧乃至は打撃などによる瞬間的な力（ショック）を与える方法が提案され（特許文献２を参照）、上記の沈み防止技術として広く普及している。
しかし、上記の天板に水または湯を張る方法では、天板に熱湯が残っているため、このパン・菓子類の焼成直後に通常行われる「ショック」を焼成直後に天板ごとそのまま行うことができない。そのため、天板から１個ずつ取り出して「ショック」を行う必要があり、またパン・菓子類の天面が沈む現象（縮み）が生じてしまい、天面がふっくらと盛り上がったパン・菓子類が得られないことがある。
At small bakery factories and stores that do not have baking equipment dedicated to bread and confectionery such as steamed bread and souffle cake, it is manufactured by hot water roasting such as souffle cake and steamed bread. When using a baking device to produce ordinary bread and confectionery, place a container with the bread and confectionery dough on a baking sheet that is filled with water or hot water. A method of firing the top plate in a firing kiln (oven) is generally performed (see Patent Document 1 and Non-Patent Document 1).
However, in such a method of filling the top plate with water or hot water, there is a risk of water spilling from the top plate during work such as when the top plate is put into the oven, so workability until baking in the oven is bad, Also, since hot water remains on the top plate after baking, there is a risk of burns, so care must be taken when working.
In addition, if you leave bread and confectionery as they are after baking, there is a problem that the central part of the baked product shrinks and sinks into a concave shape, reducing the product value. As a method to solve this problem, immediately after baking A method of applying an instantaneous force (shock) due to pressing or striking is proposed (see Patent Document 2), and is widely used as the above-described sinking prevention technique.
However, in the method of filling the top plate with water or hot water, since hot water remains on the top plate, the “shock” that is usually performed immediately after baking of this bread and confectionery is performed as it is immediately after baking. I can't. Therefore, it is necessary to take a “shock” by taking it out from the top plate one by one, and the top surface of the bread / confectionery sinks (shrinks). It may not be obtained.
特許文献３には、既存のパン焼成機を用いて、少量の水でふっくらとしたソフトな食感の蒸しパンなどのパン類を製造することができるパン類の製造方法として、上方が開放した容器にパン類の生地を入れ、水または湯の存在下、その容器底部の温度が急激に上昇しないように調整しつつ蒸し焼きにすることを特徴とするパン類の製造方法が記載されている。
しかし、このパン類の製造方法は、パン類の生地の入った容器を天板の上に並べた後、容器ごとに蒸し箱をかぶせる必要があり、焼き色がきれいに付かず、また焼成後に天板に熱湯が残らないようにするためには、天板に注ぐ水または湯の量を一回の焼成が終了するまでに蒸発しきる量の範囲内で調整する必要があり、作業性の良い方法ではない。
In Patent Document 3, the upper part is opened as a method of manufacturing breads such as steamed bread with soft texture that is fluffy with a small amount of water using an existing bread baking machine. A bread manufacturing method is described in which bread dough is put into a container and steamed and baked in the presence of water or hot water while adjusting the temperature of the bottom of the container so as not to increase rapidly.
However, in this bread manufacturing method, it is necessary to place a container containing bread dough on the top plate and then cover each container with a steaming box. In order to prevent hot water from remaining on the plate, it is necessary to adjust the amount of water or hot water poured onto the top plate within the range of the amount that can evaporate by the end of one firing, a method with good workability is not.
本発明の目的は、パン・菓子類の焼成に従来用いられている焼成窯（オーブン）をそのまま使用して、パン・菓子類の湯煎焼きを作業効率良く且つ安全に行うことができ、しかも天面がふっくらと盛り上がり、焼き色の良好な品質の優れたパン・菓子類が得られる、パン・菓子類の湯煎焼き方法を提供することにある。 An object of the present invention is to use a baking kiln (oven) conventionally used for baking bread and confectionery as it is, so that hot water roasting of bread and confectionery can be performed efficiently and safely. An object is to provide a hot water roasting method for breads and confectionery, which can produce a bread and confectionery with a smooth surface and excellent baked color.
本発明は、「パン・菓子類の生地を入れた容器を天板に載せ、前記容器と天板との間に、湯煎焼きに使用される水または湯を含ませた吸水性の多孔質材料からなるシートを介在させ、これをオーブン中で焼成し、焼成直後に熱湯がすべて前記多孔質材料からなるシートに吸収された状態で天板ごとそのまま落下させて「ショック」を与えるパン・菓子類の湯煎焼き方法であって、前記多孔質材料からなるシートが、天然素材の布、紙製シート、セルロースのシートおよび海綿のシートから選択されるものであることを特徴とするパン・菓子類の湯煎焼き方法」を提供することにより、上記目的を達成したものである。 The present invention relates to "a water-absorbing porous material in which water or hot water used for hot water roasting is contained between the container and the top plate placed on a top plate with a container containing bread and confectionery dough on the top plate. Bread and confectionery that is baked in an oven, and immediately after baking, all the hot water is absorbed in the sheet made of the porous material and dropped as it is with the top plate. A method of hot water roasting, wherein the sheet made of the porous material is selected from natural cloth, paper sheet, cellulose sheet and sponge sheet The above-mentioned object is achieved by providing a “boiled and roasted method”.
本発明のパン・菓子類の湯煎焼き方法によれば、湯煎焼きに使用する水または湯を吸水性の多孔質材料からなるシートに含ませるため、作業中に天板から水がこぼれたりすることなく作業を行うことができ、また焼成後、熱湯が残っていても、多孔質材料からなるシートに吸収された状態になっているため、天板から熱湯がこぼれる心配がなく、安全に作業を行うことができる。またパン・菓子類の焼成直後に天板ごとそのまま落下させて「ショック」を容易に行うことができるため、縮みがほとんど起こることがなく、天面がふっくらと盛り上がり、焼き色の良好なパン・菓子類が得られる。 According to the hot water roasting method for bread and confectionery of the present invention, water or hot water used for hot water roasting is contained in a sheet made of a water-absorbing porous material, so that water spills from the top plate during work. Even if hot water remains after baking, it is absorbed by the sheet made of porous material, so there is no worry of hot water spilling from the top plate, so you can work safely It can be carried out. In addition, immediately after baking of bread and confectionery, the whole top plate can be dropped as it is so that “shock” can be done easily, so there is almost no shrinkage, the top surface rises plumply, bread with good baking color Confectionery is obtained.
以下、本発明の好ましい実施形態について詳細に説明する。
本発明の対象とするパン・菓子類は、湯煎焼きまたは蒸し焼きで製造されるパン・菓子類であり、例えば、蒸しパン、カップケーキ、チーズケーキ、スフレケーキなどが挙げられる。
Hereinafter, preferred embodiments of the present invention will be described in detail.
The breads and confectionery targeted by the present invention are breads and confectionery manufactured by hot water roasting or steaming, and examples thereof include steamed bread, cupcakes, cheesecakes, and souffle cakes.
本発明で使用される多孔質材料からなるシートとしては、水または湯を含むことができる吸水性を有するもので、湯煎焼き時に軟化・溶解したりせず、焦げたりせず、臭いを発生しないものが好ましい。具体的には、綿、麻などの天然素材の布、紙製シート、セルロースのシート、海綿のシートなどが挙げられ、これらの中でもセルロースのシートが、保水性などの物性や入手し易さ、価格などの点から特に好ましい。 The sheet made of a porous material used in the present invention has water absorbency that can contain water or hot water, and does not soften or dissolve during hot water roasting, does not burn, and does not generate odor. Those are preferred. Specific examples include cloths made of natural materials such as cotton and hemp, paper sheets, cellulose sheets, and sponge sheets. Among these, cellulose sheets have physical properties such as water retention and availability. This is particularly preferable from the viewpoint of price.
上記の多孔質材料からなるシートは、少なくとも一回の湯煎焼きに必要な量の水または湯を含むことができるものが好ましい。
上記の多孔質材料からなるシートの大きさは、天板の大きさやその上に載置する容器（型）の個数などにより適宜調整することができる。また、該シートの厚さは、特に制限はないが、天板に敷かれ、その上に容器（型）が置かれるものであるため、天板の深さや容器（型）の高さなどを考慮すると、通常、２〜２０ｍｍ程度が好ましく、５〜１０ｍｍがより好ましい。
The sheet made of the porous material is preferably one that can contain water or hot water in an amount necessary for at least one hot water roasting.
The size of the sheet made of the porous material can be appropriately adjusted depending on the size of the top plate, the number of containers (molds) placed on the top plate, and the like. The thickness of the sheet is not particularly limited, but is placed on a top plate and a container (mold) is placed on it, so the depth of the top plate, the height of the container (mold), etc. Considering, usually, about 2 to 20 mm is preferable, and 5 to 10 mm is more preferable.
本発明のパン・菓子類の湯煎焼き方法は、従来一般に行われている「水または湯を張った天板に、パン・菓子類の生地を入れた容器を置き、この天板を通常の焼成窯（オーブン）に入れて焼成する、パン・菓子類の湯煎焼き方法」において、天板に水または湯を張る代わりに、上記の水または湯を含ませた吸水性の多孔質材料からなるシートを天板に敷く以外は、従来一般に行われているパン・菓子類の湯煎焼き方法と同様にして実施することができる。
本発明で使用されるパン・菓子類の生地としては、特に制限されるものではなく、通常の方法により作成された生地を使用することができ、該生地の焼成条件も、パン・菓子類の種類に応じて従来行われている焼成条件を適用することができる。
また、本発明のパン・菓子類の湯煎焼き方法で使用される天板、容器（型）、オーブンは、従来のパン・菓子類の製造で使用されているものでよく、特に限定されない。また、容器（型）の内側には、バターなどを塗った紙を敷いてもよい。
The method of hot water roasting of bread and confectionery of the present invention is generally carried out by placing a container containing bread and confectionery dough on a top plate filled with water or hot water. In the “boiled / baked bakery method for baking bread and confectionery in a kiln (oven)”, a sheet made of a water-absorbing porous material containing the water or hot water described above, instead of filling the top plate with water or hot water The method can be carried out in the same manner as the conventional hot water roasting method for breads and confectionery, except for laying on the top plate.
The dough for bread and confectionery used in the present invention is not particularly limited, and a dough prepared by an ordinary method can be used. Conventional firing conditions can be applied depending on the type.
Moreover, the top plate, the container (mold), and the oven used in the method for hot water roasting of bread and confectionery of the present invention may be those used in the production of conventional bread and confectionery, and are not particularly limited. Further, paper coated with butter or the like may be laid inside the container (mold).
本発明のパン・菓子類の湯煎焼き方法は、パン・菓子類の焼成に従来用いられている焼成窯（オーブン）をそのまま使用することができるため、蒸気導入手段を備えた焼成装置を持たない小規模パン工場や店舗内などで製造している一般のパン屋において特に好適に適用することができる。
本発明のパン・菓子類の湯煎焼き方法では、焼成後、熱湯が残っていても、多孔質材料からなるシートに吸収された状態になっているため、窯出し直後に天板ごとそのまま落下させてパン・菓子類に「ショック」を与えることができる。
The hot water roasting method for breads and confectionery of the present invention can use a baking kiln (oven) conventionally used for baking bread and confectionery as it is, and therefore does not have a baking apparatus equipped with a steam introduction means. The present invention can be particularly preferably applied to a general bakery manufactured in a small-scale bakery factory or a store.
In the hot water roasting method for breads and confectionery of the present invention, even if hot water remains after baking, it is in a state of being absorbed by the sheet made of the porous material, so that the whole top plate is dropped as it is immediately after leaving the kiln "Shock" can be given to bread and confectionery.
次に本発明の効果を示す実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Next, although the example which shows the effect of the present invention is given, the present invention is not limited to the following examples.
〔実施例１〕
表１に記載の原材料を用い、常法によりスフレチーズケーキ用生地を作成した。得られた生地を上部開放型の丸型容器（径８０ｍｍ×高さ４０ｍｍ）６個に、１個当たり７０ｇずつ入れた。一方、天板の上に、水を十分に含ませたセルロースシート（日本インソール工業社製、大きさ４００ｍｍ×３００ｍｍ×厚さ８ｍｍ、含水量８００ｇ）を敷いた。
このセルロースシートの上に、上記のスフレチーズケーキ用生地を入れた丸型容器６個を載置し、１７０℃のオーブンに入れ、生地を４５分間焼成（湯煎焼き）した。窯出し後、直ちに天板ごと落下させて焼成物に「ショック」を与えた。その後、容器から取り出し、放冷して、スフレチーズケーキを得た。
得られたスフレチーズケーキについて、外観および食感を表２に記載の評価基準に従って官能評価を行った。その結果（パネラー１０名の平均点）を表３に示す。
[Example 1]
Using the raw materials listed in Table 1, a souffle cheesecake dough was prepared by a conventional method. The obtained dough was put in 70 g per 6 pieces in 6 upper open round containers (diameter 80 mm × height 40 mm). On the other hand, a cellulose sheet (manufactured by Nippon Insole Industry Co., Ltd., size 400 mm × 300 mm × thickness 8 mm, water content 800 g) was laid on the top board.
Six round containers containing the above-mentioned souffle cheesecake dough were placed on the cellulose sheet, placed in an oven at 170 ° C., and the dough was baked (boiled) for 45 minutes. Immediately after leaving the kiln, the whole top plate was dropped to give a shock to the fired product. Then, it took out from the container and stood to cool to obtain a souffle cheesecake.
About the obtained souffle cheese cake, sensory evaluation was performed according to the evaluation criteria of Table 2 about an external appearance and food texture. The results (average score of 10 panelists) are shown in Table 3.
〔実施例２〕
実施例１において、水を含ませたセルロースシートの代わりに、水を十分に含ませた綿布（日東タオル社製、大きさ７５０ｍｍ×２９０ｍｍ×厚さ２０ｍｍ、含水量８００ｇ）を使用した以外は、実施例１と同様にして、スフレチーズケーキを得た。
得られたスフレチーズケーキについて、実施例１と同様の官能評価を行った。その結果を表３に示す。
[Example 2]
In Example 1, instead of using a cellulose sheet containing water, a cotton cloth (manufactured by Nitto Towel Co., Ltd., size 750 mm × 290 mm × thickness 20 mm, water content 800 g) was used. In the same manner as in Example 1, a souffle cheesecake was obtained.
The sensory evaluation similar to Example 1 was performed about the obtained souffle cheesecake. The results are shown in Table 3.
〔比較例１〕
実施例１において、天板の上にセルロースシートを敷く代わりに、天板に水８００ｇを張った以外は、実施例１と同様にして、スフレチーズケーキを得た。この方法では、天板ごと「ショック」を与えると、熱湯が飛び散り、火傷の危険性があるので、ケーキを１個ずつ取り出して「ショック」を与えた。
得られたスフレチーズケーキについて、実施例１と同様の官能評価を行った。その結果を表３に示す。
[Comparative Example 1]
In Example 1, a souffle cheesecake was obtained in the same manner as in Example 1 except that 800 g of water was applied to the top plate instead of placing the cellulose sheet on the top plate. In this method, when a “shock” is given to the top plate, hot water scatters and there is a risk of burns, so the cakes were taken one by one and given a “shock”.
The sensory evaluation similar to Example 1 was performed about the obtained souffle cheesecake. The results are shown in Table 3.
〔比較例２〕
実施例１において、天板の上にセルロースシートを敷く代わりに、天板に水８００ｇを張り且つ丸型容器ごとに該容器全体を覆う蓋を被せて蒸し焼き（焼成時間４５分）にした以外は、実施例１と同様にして、スフレチーズケーキを得た（特許文献３の方法）。この方法では、実施例１と同じ焼成時間（４５分）ではスフレチーズケーキに焼き色が付かず、焼き色を付けるには焼成時間を長くする必要があり、またボリュームもあまり大きくなかった。さらに窯出し時、容器に被せた蓋が高温になっているので、天板ごと「ショック」を与えると、熱湯が飛び散り、火傷の危険性があるため、ケーキを１個ずつ取り出して「ショック」を与えた。
得られたスフレチーズケーキについて、実施例１と同様の官能評価を行った。その結果を表３に示す。
[Comparative Example 2]
In Example 1, instead of laying a cellulose sheet on the top plate, the top plate was steamed and baked (baking time 45 minutes) by placing 800 g of water on the top plate and covering each of the round containers with a lid covering the entire container. In the same manner as in Example 1, a souffle cheesecake was obtained (method of Patent Document 3). In this method, the souffle cheesecake did not have a baking color at the same baking time as in Example 1 (45 minutes), and it was necessary to lengthen the baking time to add a baking color, and the volume was not so large. Furthermore, when the kiln is out, the lid on the container is hot, so if you give a “shock” to the top plate, hot water will scatter and there is a risk of burns. Gave.
The sensory evaluation similar to Example 1 was performed about the obtained souffle cheesecake. The results are shown in Table 3.
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|---|---|---|---|---|
| JP5237218B2 (en) * | 2009-08-07 | 2013-07-17 | 日清製粉株式会社 | Pullman type bread manufacturing method |
| JP5825943B2 (en) * | 2011-09-07 | 2015-12-02 | 千葉製粉株式会社 | Steamed bread and method for producing the same |
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| JPS5115103B2 (en) * | 1972-03-29 | 1976-05-14 | ||
| JPS62282556A (en) * | 1985-04-13 | 1987-12-08 | Gurumetsuku Kenkyusho:Kk | Cooking method with electronic range and food container used therein |
| JPS642285A (en) * | 1987-06-25 | 1989-01-06 | Matsushita Electric Ind Co Ltd | Roast attachment for electromagnetic induction heating cooker |
| JPH07147905A (en) * | 1993-11-30 | 1995-06-13 | Sanei Gen F F I Inc | Preparation of western-style desert |
| JPH09224827A (en) * | 1996-02-26 | 1997-09-02 | Lion Corp | Cooking paper |
| JPH10218254A (en) * | 1997-01-31 | 1998-08-18 | Ryota Katahira | Production of package food and cooking method therefor |
| JPH10327757A (en) * | 1997-05-26 | 1998-12-15 | Baikaru:Kk | Laminated cake composed of pudding and souffle fromage and its production |
| JP2007028906A (en) * | 2005-07-22 | 2007-02-08 | Showa Sangyo Co Ltd | Method for producing bread and the like |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115103B2 (en) * | 1972-03-29 | 1976-05-14 | ||
| JPS62282556A (en) * | 1985-04-13 | 1987-12-08 | Gurumetsuku Kenkyusho:Kk | Cooking method with electronic range and food container used therein |
| JPS642285A (en) * | 1987-06-25 | 1989-01-06 | Matsushita Electric Ind Co Ltd | Roast attachment for electromagnetic induction heating cooker |
| JPH07147905A (en) * | 1993-11-30 | 1995-06-13 | Sanei Gen F F I Inc | Preparation of western-style desert |
| JPH09224827A (en) * | 1996-02-26 | 1997-09-02 | Lion Corp | Cooking paper |
| JPH10218254A (en) * | 1997-01-31 | 1998-08-18 | Ryota Katahira | Production of package food and cooking method therefor |
| JPH10327757A (en) * | 1997-05-26 | 1998-12-15 | Baikaru:Kk | Laminated cake composed of pudding and souffle fromage and its production |
| JP2007028906A (en) * | 2005-07-22 | 2007-02-08 | Showa Sangyo Co Ltd | Method for producing bread and the like |
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|---|---|
| JP2008263801A (en) | 2008-11-06 |
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