JP4903680B2 - Bread production method - Google Patents
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- JP4903680B2 JP4903680B2 JP2007321559A JP2007321559A JP4903680B2 JP 4903680 B2 JP4903680 B2 JP 4903680B2 JP 2007321559 A JP2007321559 A JP 2007321559A JP 2007321559 A JP2007321559 A JP 2007321559A JP 4903680 B2 JP4903680 B2 JP 4903680B2
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Description
本発明は、乳酸菌発酵物を利用したパンの製造方法に関するものである。 The present invention relates to a method for producing bread using fermented lactic acid bacteria.
パンの食感や風味を改善するために様々な技術が知られている。例えば、原料中に特定の澱粉、食物繊維、乳化剤などを添加して、焼き上がりのボリュームや食感を改善できることが知られている。また、乳酸菌の発酵作用を利用して、パンの食感や風味を改善しようとする試みもある。 Various techniques are known for improving the texture and flavor of bread. For example, it is known that specific starch, dietary fiber, emulsifier and the like can be added to the raw material to improve the baked volume and texture. There are also attempts to improve the texture and flavor of bread using the fermentation action of lactic acid bacteria.
下記特許文献１には、乳酸菌ラクトバチルス サンフランシスコを小麦粉と食塩と水とからなる培地に接種して培養して得た乳酸菌培養物を、食パン製造用生地に添加し、常法によって処理することを特徴とする食パンの品質改良法が開示されている。そして、この方法によって得られたパンは、内相色白く、肌目は均一でスダチもよく伸び、触感もビロードの肌ざわりとなり、パンのフレーバーにマイルドな酸味、酸臭を与え、より豊かなものとなると記載されている。 In the following Patent Document 1, the lactic acid bacteria culture obtained by inoculating and cultivating the lactic acid bacteria Lactobacillus San Francisco in a medium consisting of flour, salt and water is added to the dough for bread making and processed in a conventional manner. A characteristic method for improving the quality of bread is disclosed. The bread obtained by this method is white in inner color, uniform in texture, stretches well, feels velvety, gives the bread flavor a mild acidity and acid odor, and is richer It is stated that it will be.
下記特許文献２には、生米等の乳酸菌発酵物を磨砕して得た乳液状の発酵種を、パンの第一次原料粉に添加混捏し、乳酸発酵のみを先行させ、生地中に重量比０．５％以上の乳酸を生成させた乳酸生地を製造し、前記乳酸生地に新たに第二次原料粉、イースト、砂糖、食塩、油脂等のパン生地に必要とする原料を所定量加えて本練りを行いパン生地とし、常法どおり、発酵、分割、ねかし、整型、焼成等の必要とする各工程により製造することを特徴とするサワーブレッドの製造方法が開示されている。 In Patent Document 2 below, milky fermented seeds obtained by grinding fermented lactic acid bacteria such as raw rice are added and kneaded to the primary raw material powder of bread, and only lactic acid fermentation is preceded. Produce a lactic acid dough that produces lactic acid at a weight ratio of 0.5% or more, and add to the lactic acid dough a predetermined amount of raw materials necessary for bread dough, such as secondary raw material powder, yeast, sugar, salt, and fat. A sour bread manufacturing method is disclosed, wherein the bread dough is kneaded into a bread dough and manufactured in accordance with conventional processes such as fermentation, splitting, straining, shaping, baking, and the like.
下記特許文献３には、食物繊維を含む小麦素材を乳酸発酵させたことを特徴とする小麦乳酸発酵物を、パンの品質改良剤として用いることが開示されている。乳酸菌としては、ラクトバチルス属のものが挙げられている。
いわゆるパンの耳は、パンの外皮部であってパンの内部よりも加熱及び／又は水分除去の程度か進んで固くなった部分であり、この部分をおいしいと言う人もいるが、一般に、固く食べずらく美味しくないので、嫌われる。パンの耳の厚さを薄くでき、なお且つ、耳までもおいしいものができれば、商品価値を著しく高めることができる。従来用いられてきたパンの品質改良技術は、そのような課題に対して、必ずしも満足のいくものではなかった。 The so-called bread ears are the outer skin of the bread, which is hardened by heating and / or removing moisture from the inside of the bread, and some people say that this part is delicious. It is hated because it is hard to eat and not delicious. If the bread ears can be made thin and even the ears are delicious, the commercial value can be significantly increased. Conventional quality improvement techniques for bread have not always been satisfactory for such problems.
したがって、本発明の目的は、焼成等の時に火どおりがよく、パンの皮を薄くでき、きめが細かくなり、弾力性や、保水性に優れたパンを製造することができるパンの製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a method for producing bread that is easy to fire at the time of baking or the like, can make a bread skin thin, has a fine texture, and can produce bread having excellent elasticity and water retention. It is to provide.
本発明者らは、上記目的を達成するため鋭意研究し、植物性乳酸菌であるエンテロコッカス・フェシウム(Enterococcus faecium)とラクトバシラス・ファーメンタム(Lactobacillus fermentum)、特にEnterococcus faecium 第507050115-001号分離菌a(ＦＥＲＭ Ｐ−２１４０７)とLactobacillus fermentum 第507050115-001号分離菌d(ＦＥＲＭ Ｐ−２１４０８)とを併用して乳酸発酵させて乳酸菌中種を得、その乳酸菌中種をパン生地に配合してパンを製造することにより、上記課題を解決できることを見出し、本発明を完成するに至った。 The present inventors have intensively studied to achieve the above-mentioned object, and enterococcus faecium and Lactobacillus fermentum, particularly Enterococcus faecium No. 507050115-001 isolate a ( FER M P -21407) and Lactobacillus fermentum No. 507050115-001 isolate d (FER M P -21408) are used for lactic acid fermentation to obtain a middle seed of lactic acid bacteria. As a result, it was found that the above problems can be solved, and the present invention has been completed.
すなわち、本発明のパンの製造方法は、小麦粉、糖質及び水を原料として、エンテロコッカス・フェシウム(Enterococcus faecium)、及びラクトバシラス・ファーメンタム(Lactobacillus fermentum)により発酵させて得られた乳酸菌中種を、パン生地原料に添加してイースト発酵させ、所定形状に成形した後、焼成、油ちょう又は蒸煮することを特徴とする。 That is, the bread production method of the present invention uses wheat, sugar and water as raw materials, Enterococcus faecium, and Lactobacillus fermentum, which is obtained by fermenting with Lactobacillus fermentum. It is characterized by being added to bread dough raw material, yeast fermented, shaped into a predetermined shape, and then baked, oiled or steamed.
本発明においては、小麦粉と、糖質と、水と、エンテロコッカス・フェシウム(Enterococcus faecium)と、ラクトバシラス・ファーメンタム(Lactobacillus fermentum)とを含む原料を発酵させた後、小麦粉及び水を追加して更に発酵させることにより、前記乳酸菌中種を得ることが好ましい。 In the present invention, after fermenting a raw material containing wheat flour, sugar, water, Enterococcus faecium, and Lactobacillus fermentum, the flour and water are further added. It is preferable to obtain the lactic acid bacteria middle species by fermentation.
また、前記パン生地原料として、少なくとも小麦粉、水、糖質、塩、及びイーストを含むものを用い、該パン生地原料中の小麦粉１００質量部に対して、前記乳酸菌中種を１〜２００質量部混合して、イースト発酵させることが好ましい。 Further, as the bread dough raw material, a material containing at least flour, water, sugar, salt, and yeast is used, and 1 to 200 parts by weight of the lactic acid bacteria middle seed is mixed with 100 parts by weight of the flour in the bread dough raw material. And yeast fermentation is preferable.
更に、前記エンテロコッカス・フェシウム(Enterococcus faecium)が、Enterococcus faecium 第507050115-001号分離菌a(ＦＥＲＭ Ｐ−２１４０７)であり、前記ラクトバシラス・ファーメンタム(Lactobacillus fermentum)が、Lactobacillus fermentum 第507050115-001号分離菌d(ＦＥＲＭ Ｐ−２１４０８)であることが好ましい。 Furthermore, the Enterococcus faecium (Enterococcus faecium) is a Enterococcus faecium No. 507050115-001 No. isolates a (FER M P -21407), the Lactobacillus fermentum (Lactobacillus fermentum) is Lactobacillus fermentum No. 507050115-001 it is preferably isolates d (FER M P -21408).
本発明によれば、小麦粉、糖質及び水を原料として、エンテロコッカス・フェシウム(Enterococcus faecium)及びラクトバシラス・ファーメンタム(Lactobacillus fermentum)により発酵させた乳酸菌中種をパン生地に配合してパンを製造することにより、パン生地になめらかさが付与されて、焼成等の加熱時に火どおりがよくなり、加熱後のきめが細かく、弾力性や、保水性に優れ、皮が薄くて食べやすいパンを得ることができる。 According to the present invention, bread, dough and sugar are mixed with lactic acid bacteria fermented by Enterococcus faecium and Lactobacillus fermentum in bread dough to produce bread. Can give smoothness to the bread dough, improve the fire performance during heating such as baking, fine texture after heating, excellent elasticity and water retention, thin skin and easy to eat bread .
そして、特にEnterococcus faecium 第507050115-001号分離菌a(ＦＥＲＭ Ｐ−２１４０７)とLactobacillus fermentum 第507050115-001号分離菌d(ＦＥＲＭ Ｐ−２１４０８)とを併用することにより、上記効果を高めることができる。 Then, in particular, the combined use of the Enterococcus faecium first 507050115-001 No. isolates a (FER M P -21407) and Lactobacillus fermentum first 507050115-001 No. isolates d (FER M P -21408), to enhance the effect Can do.
本発明のパンの製造方法の適用対象とされるパン類は、例えば、食パン、フランスパン、ロールパン、コッペパン、デニッシュ、クロワッサン等のパンの他、あんパン、ジャムパン、クリームパン等の菓子パン、カレーパン、ドーナツ等の揚げパン、更には中華饅頭等の蒸パン等を含む。 The breads to which the bread manufacturing method of the present invention is applied include, for example, bread such as bread, French bread, roll bread, copper bread, Danish, croissant, sweet bread such as bread, jam bread, cream bread, curry bread, etc. , Fried bread such as donuts, and steamed bread such as Chinese buns.
パンの原料としては、小麦粉、水、糖質、塩、及びイースト、更に必要に応じてイーストフードを基本原料とするが、ライ麦粉、米粉等の穀粉を小麦粉の一部に相当する原料として用いてもよい。糖質は、モルト、砂糖、ブドウ糖、異性化糖等の糖類を用いることができる。また、副原料として、イースト発酵前、又はイースト発酵後に、バター、マーガリン、ラード、ショートニング、植物油脂等の油脂、全乳、全粉乳、脱脂粉乳、加糖練乳、無糖練乳、ホエイなどの乳原料、全卵、卵黄、卵白、ビタミンＣ、脂肪酸エステル等の乳化剤、増粘多糖類、ｐＨ調整剤、香料などを添加することができる。 As raw materials for bread, flour, water, sugar, salt, and yeast are used as basic raw materials, and if necessary, flours such as rye flour and rice flour are used as raw materials corresponding to part of the flour. May be. As the saccharide, saccharides such as malt, sugar, glucose and isomerized sugar can be used. In addition, as raw materials, milk raw materials such as butter, margarine, lard, shortening, vegetable oils and fats, whole milk, whole milk powder, skimmed milk powder, sweetened condensed milk, sugar-free condensed milk, whey, etc. , Emulsifiers such as whole egg, egg yolk, egg white, vitamin C, fatty acid ester, thickening polysaccharides, pH adjusters, fragrances and the like can be added.
本発明においては、パンの原料を混練してパン生地を調製する際に、乳酸菌中種を添加することを特徴とする。この乳酸菌中種は、少なくとも小麦粉、水、糖質、エンテロコッカス・フェシウム(Enterococcus faecium)、及びラクトバシラス・ファーメンタム(Lactobacillus fermentum)とを混合し、乳酸発酵させて得ることができる。 In the present invention, when preparing bread dough by kneading bread ingredients, a medium seed of lactic acid bacteria is added. This medium species of lactic acid bacteria can be obtained by mixing at least wheat flour, water, carbohydrates, Enterococcus faecium, and Lactobacillus fermentum, and lactic acid fermentation.
乳酸菌中種の原料としては、小麦粉、水、糖質、植物性乳酸菌であるエンテロコッカス・フェシウム(Enterococcus faecium)、及び植物性乳酸菌であるラクトバシラス・ファーメンタム(Lactobacillus fermentum)を基本原料とするが、ライ麦粉、米粉等の穀粉を小麦粉の一部に相当する原料として用いてもよい。糖質は、モルト、砂糖、ブドウ糖、異性化糖等の糖類を用いればよく、モルト又は砂糖を用いることが好ましい。エンテロコッカス・フェシウム(Enterococcus faecium)としては、特に、Enterococcus faecium 第507050115-001号分離菌a(独立行政法人産業技術総合研究所特許生物寄託センター受託番号ＦＥＲＭ Ｐ−２１４０７)が好ましく用いられ、ラクトバシラス・ファーメンタム(Lactobacillus fermentum)としては、特に、Lactobacillus fermentum 第507050115-001号分離菌d(独立行政法人産業技術総合研究所特許生物寄託センター受託番号ＦＥＲＭ Ｐ−２１４０８)が好ましく用いられる。これらの菌株を組み合わせて用いることにより、より高い効果が得られる。 The raw materials for lactic acid bacteria are based on wheat, water, sugar, plant lactic acid bacteria Enterococcus faecium, and plant lactic acid bacteria Lactobacillus fermentum, but rye You may use flour, rice flour, etc. as a raw material corresponded to a part of wheat flour. As the saccharide, saccharides such as malt, sugar, glucose and isomerized sugar may be used, and malt or sugar is preferably used. The Enterococcus faecium (Enterococcus faecium), in particular, Enterococcus faecium first 507050115-001 No. isolates a (AIST Patent Organism Depositary consignment numbers FER M P -21407) are preferably used, Lactobacillus · the fermentum (Lactobacillus fermentum), in particular, Lactobacillus fermentum first 507050115-001 No. isolates d (AIST Patent organism Depositary consignment numbers FER M P -21408) is preferably used. By using these strains in combination, a higher effect can be obtained.
本発明においては、乳酸菌としてエンテロコッカス・フェシウム(Enterococcus faecium)及びラクトバシラス・ファーメンタム(Lactobacillus fermentum)を併用することが必要であり、いずれか一方しか用いない場合には効果が乏しくなる。更に、乳酸菌中種の副原料として、上記パンの原料のうちのいずれかを添加してもよいが、乳酸発酵を妨げない範囲で添加することが必要であり、通常は、上記乳酸菌中種の基本原料以外何も添加しないことが好ましい。 In the present invention, it is necessary to use Enterococcus faecium and Lactobacillus fermentum as lactic acid bacteria, and the effect is poor when only one of them is used. Furthermore, any of the above-mentioned bread ingredients may be added as a secondary ingredient of the lactic acid bacteria middle species, but it is necessary to add it within a range that does not interfere with lactic acid fermentation. It is preferable not to add anything other than the basic raw material.
乳酸発酵は、乳酸菌中種の原料を混練して、好ましくは室温〜４０℃、より好ましくは３０〜４０℃、更により好ましくは３０〜３５℃下に１時間〜１日程度静置することにより行うことができる。 Lactic acid fermentation is carried out by kneading raw materials of lactic acid bacteria and leaving it at room temperature to 40 ° C, more preferably 30 to 40 ° C, even more preferably 30 to 35 ° C for about 1 hour to 1 day. It can be carried out.
本発明においては、エンテロコッカス・フェシウム(Enterococcus faecium)と、ラクトバシラス・ファーメンタム(Lactobacillus fermentum)とによる乳酸発酵を十分に行うために、一度乳酸発酵を経たもの(１次乳酸発酵を経たもの)に、更に、少なくとも小麦粉及び水を追加して乳酸発酵(２次乳酸発酵)させて、上記乳酸菌中種を得ることが好ましい。 In the present invention, in order to sufficiently perform lactic acid fermentation with Enterococcus faecium and Lactobacillus fermentum, those that have undergone lactic acid fermentation (those that have undergone primary lactic acid fermentation) Furthermore, it is preferable to add at least wheat flour and water to cause lactic acid fermentation (secondary lactic acid fermentation) to obtain the above-mentioned lactic acid bacteria intermediate species.
このようにして得られた乳酸菌中種には、パン生地になめらかさを与えて、続いてイースト発酵及び焼成等されて得られるパンを改良する成分が十分に生成される。なお、加える乳酸菌の菌数は、乳酸菌の活性や乳酸発酵条件により適宜選択すればよい。 In the lactic acid bacteria middle seeds thus obtained, ingredients that improve the bread obtained by imparting smoothness to bread dough and subsequent yeast fermentation and baking are sufficiently produced. The number of lactic acid bacteria to be added may be appropriately selected depending on the activity of lactic acid bacteria and lactic acid fermentation conditions.
本発明のパンの製造方法においては、前記パン生地原料に、そのパン生地原料中の小麦粉１００質量部に対して、上記乳酸菌中種を好ましくは１〜２００質量部、より好ましくは５〜１００質量部、最も好ましくは１０〜１００質量部混合して、イースト発酵させることが好ましい。 In the bread manufacturing method of the present invention, the above-mentioned dough raw material is preferably 1 to 200 parts by weight, more preferably 5 to 100 parts by weight of the above lactic acid bacteria seeds, relative to 100 parts by weight of flour in the bread dough raw material. Most preferably, it is preferable to carry out yeast fermentation by mixing 10 to 100 parts by mass.
そして、上記乳酸菌中種をパン生地に添加する以外は、常法に従ってパンを製造すればよい。すなわち、例えば、乳酸菌中種を添加したパン生地を直捏法又は中種法によって発酵させ、分割、丸目、ねかし、整形、型詰、焙炉、焼成などの工程を経てパンを製造することができる。なお、パン生地を所定形状に成形した後の加熱手段としては、焼成の他、油ちょう、蒸煮などを採用することもできる。 And bread | pan should just be manufactured in accordance with a conventional method except adding the said seed | species in lactic acid bacteria to bread dough. That is, for example, bread dough added with a medium seed of lactic acid bacteria can be fermented by a direct brazing method or a medium seed method, and bread can be produced through steps such as division, rounding, scouring, shaping, mold filling, roasting, and baking. . In addition, as a heating means after shape | molding bread dough into a predetermined shape, an oil butter, a steaming, etc. can also be employ | adopted besides baking.
以下実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.
＜乳酸菌中種＞
下記の方法により乳酸菌中種を得た。
<Medium species of lactic acid bacteria>
An intermediate species of lactic acid bacteria was obtained by the following method.
（Ａ）１番種の調製
・１）水を煮沸させて殺菌する。
・２）上記１）の湯温が４０℃に冷めてからEnterococcus faecium 第507050115-001号分離菌a(ＦＥＲＭ Ｐ−２１４０７)(菌数２．３×１０８)と、Lactobacillus fermentum 第507050115-001号分離菌d(ＦＥＲＭ Ｐ−２１４０８)(菌数１．２×１０８)との乾燥体（以下、「ＬＢＰＬドライ乳酸菌」という。)を添加し懸濁させる。
・３）強力粉と液体モルトを上記２)に添加し混ぜ合わせる。
・４）雑菌が入らないように注意し、タッパなどに密封する。
・５）室温または保管器に３０℃〜３５℃の温度環境下で約２４時間保存する。
（Ｂ）２番種の調製
・６）更に強力粉と湯を添加して混ぜ合わせ、タッパなどに密封して、上記５)と同じ保管温度条件で約２４時間保存する。なお、「ＬＢＰＬドライ乳酸菌」は上記２）の時点から経過７２時間以降は死滅していく。
(A) Preparation of No. 1 type 1) Boil water to sterilize.
-2) Enterococcus faecium No. 507050115-001 isolate (a) (FER M P- 21407) (number of bacteria 2.3 × 10 8 ) after the hot water temperature of 1) is cooled to 40 ° C. and Lactobacillus fermentum No. 507050115- 001 No. isolates d (FER M P -21408) drying of the (few bacteria 1.2 × 10 8) (hereinafter, referred to as "LBPL dry lactic acid bacteria".) was added to suspend.
3) Add strong powder and liquid malt to 2) above and mix.
・ 4) Be careful not to get any germs and seal it in a tapper.
-5) Store for about 24 hours at room temperature or in a storage environment at 30 to 35 ° C.
(B) Preparation of No. 2 type 6) Add and mix strong powder and hot water, seal in a tapper, etc., and store for about 24 hours under the same storage temperature conditions as in 5) above. The “LBPL dry lactic acid bacteria” die after 72 hours from the time point 2).
この乳酸菌中種の調製にあたっては、「ＬＢＰＬドライ乳酸菌」は、開封後は密封し、冷蔵保管することが好ましい。また、使用する計量器具・保管器具・手指等はアルコール消毒して作業に供することが好ましい。 In the preparation of this lactic acid bacterium, the “LBPL dry lactic acid bacterium” is preferably sealed after opening and stored refrigerated. In addition, it is preferable that the measuring instrument, storage instrument, fingers, etc. to be used be sterilized with alcohol and used for work.
上記１番種及び２番種の配合を下記表１に示す。 Table 1 shows the composition of the first and second species.
＜製造例１＞
下記表２の実施例１の配合で、常法に従い食パンを製造した。なお、食パンの製造は、捏ね上げ温度２６℃、生地分割前のフロアタイム６０分、生地分割後の室温静置３０分とし、成形型投入後のホイロ温度３８℃、ホイロ湿度８０％、ホイロタイム６０分とし、焼成温度は、上火２００℃、下火２３０℃、焼成時間は４０分の各条件で行った。また、比較のために、乳酸菌中種の代わりに市販のヨーグルトを配合した食パンを製造し比較例１のパンとした。更に、これらを配合しない食パンを対照のパンとした。
<Production Example 1>
With the formulation of Example 1 in Table 2 below, bread was produced according to a conventional method. The bread is produced at a kneading temperature of 26 ° C., a floor time of 60 minutes before dividing the dough, and a room temperature of 30 minutes after dividing the dough, and a proofing temperature of 38 ° C., a proofing humidity of 80%, and a proofing time of 60. The firing temperature was 200 ° C for the upper fire, 230 ° C for the lower fire, and the firing time was 40 minutes. In addition, for comparison, a bread loaf containing commercially available yogurt instead of the middle seed of lactic acid bacteria was produced and used as the bread of Comparative Example 1. Furthermore, a bread without these was used as a control bread.
＜試験例１＞
ベテランのパネラー５名により、得られた食パンの焼き上がりを比較し、目の細かさ、外皮の薄さ、匂い、やわらかさについて評価した。評価は各パネラーの平均で表した。また、一般のパネラー１００人に食べ比べてもらい、食べたときの感想を記載してもらった。この結果を下記表３に記載する。更に、実施例１、比較例１、対照のそれぞれの焼き上がりの状態を示す写真を、図１、図２、図３にそれぞれ示した。
<Test Example 1>
Five veteran panelists compared the baking of the breads obtained, and evaluated the fineness of the eyes, the thinness of the skin, the smell, and the softness. The evaluation was expressed as the average of each panel. In addition, we asked 100 general panelists to compare and eat and describe their impressions. The results are listed in Table 3 below. Further, photographs showing the burned states of Example 1, Comparative Example 1, and the control are shown in FIGS. 1, 2, and 3, respectively.
表３に示すように、本発明による乳酸菌中種を添加して製造した食パンは、添加しない対照の食パンに比べて、よりキメが細かく、外皮が薄く、やわらかいパンであった。また、各年齢層から耳が美味しいという感想が多く得られた。一方、乳酸菌中種を添加する代わりに、市販のヨーグルトを添加した食パンについては、対照に比べて若干優れた官能試験結果が得られたものの、本発明による乳酸菌中種を添加した食パンに比べると劣っていた。 As shown in Table 3, the bread produced by adding the middle seed of lactic acid bacteria according to the present invention was a soft bread with a finer texture, a thinner outer skin, and a soft bread compared to the control bread without the addition. Moreover, many impressions that ears are delicious were obtained from each age group. On the other hand, instead of adding the middle seeds of lactic acid bacteria, for the bread with commercial yogurt added, although slightly better sensory test results were obtained compared to the control, compared to the bread with the medium seeds of lactic acid bacteria added according to the present invention. It was inferior.
＜製造例２＞
下記表４の配合で、スイーツパンを製造した。なお、スイーツパンの製造は、捏ね上げ温度２６〜２８℃、生地分割前のフロアタイム３０分、生地分割後の室温静置３０分とし、成形型投入後のホイロ温度３８℃、ホイロ湿度８０％、ホイロタイム６０分とし、焼成温度は、上火２００℃、下火１９０℃、焼成時間は１０〜１５分の各条件で行った。
<Production Example 2>
Sweet bread was produced with the formulation shown in Table 4 below. In addition, the manufacture of the sweet buns was performed at a kneading temperature of 26 to 28 ° C., a floor time of 30 minutes before dividing the dough, and a room temperature of 30 minutes after dividing the dough, with a proofing temperature of 38 ° C. and a proofing humidity of 80%. The firing temperature was 60 minutes, the firing temperature was 200 ° C. for the upper flame, 190 ° C. for the lower flame, and the firing time was 10 to 15 minutes.
このスイーツパンは、ソフトで甘い菓子パンであり、乳酸菌中種を添加しないものと比べて、皮が薄く、こしもちがよく、歯切れが優れていた。 This sweet bread was a soft and sweet confectionery bread, and had a thin skin, a good texture, and excellent crispness compared to a confectionery bread without addition of the lactic acid bacteria medium seed.
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| KR102622401B1 (en) * | 2021-01-27 | 2024-01-23 | 변진원 | Method for manufacturing of meat processing product using Vegetable Lactobacillus |
| KR102582095B1 (en) * | 2023-03-17 | 2023-09-26 | 에스피씨 주식회사 | Limosilactobacillus fermentum SPC L751 with excellent probiotic and baking properties |
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| JPS5915604B2 (en) * | 1976-05-25 | 1984-04-10 | 敷島製パン株式会社 | Method for manufacturing and improving quality of bread |
| JP2649065B2 (en) * | 1988-07-01 | 1997-09-03 | 日本製粉株式会社 | Bread seed manufacturing method |
| JPH0653050B2 (en) * | 1990-06-14 | 1994-07-20 | 旭化成工業株式会社 | Sour flavor and its use |
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