JP5062912B2 - Method for producing bakery food containing brown sugar and brown sugar composition used therefor - Google Patents
Method for producing bakery food containing brown sugar and brown sugar composition used therefor Download PDFInfo
- Publication number
- JP5062912B2 JP5062912B2 JP2009222220A JP2009222220A JP5062912B2 JP 5062912 B2 JP5062912 B2 JP 5062912B2 JP 2009222220 A JP2009222220 A JP 2009222220A JP 2009222220 A JP2009222220 A JP 2009222220A JP 5062912 B2 JP5062912 B2 JP 5062912B2
- Authority
- JP
- Japan
- Prior art keywords
- brown sugar
- dough
- mass
- sugar composition
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Description
本発明は、黒糖を含むベーカリー食品の製造方法及びこれに使用する黒糖組成物に関する。 The present invention relates to a method for producing a bakery food containing brown sugar and a brown sugar composition used for the method.
黒糖パン、黒糖ケーキ、黒糖ドーナツなど黒糖を含むベーカリー食品は、恒常的な需要はあるが販売量はそれほど多くはない。
食パンなど販売量の多いパンと黒糖パンでは糖の配合量が特に異なり、食パンの場合は糖の配合量は対粉でおよそ８質量％以下であり、黒糖パンなどの場合は２０質量％以上である（例えば特許文献１参照）。
黒糖パンの製造には黒糖パン用の原料配合で生地の仕込みから行う必要があり、販売量に合わせて製造量を少なくし何度も生地の仕込み行うので効率が悪かった。
製造ラインによっては最低の仕込み量が決まっているので販売量が製造量に比べ少ない場合は売れ残ってしまう問題もあった。
また、黒糖は吸湿しやすく固まりやすいので取り扱いが不便であった。
取り扱いを容易にするため黒糖に難消化デキストリンを混合溶解し噴霧乾燥法により粉末化した黒糖含有粉末が提案されている（例えば特許文献２参照）。
Bakery foods containing brown sugar, such as brown sugar bread, brown sugar cake and brown sugar donuts, are in constant demand, but not so much.
The amount of sugar blended is particularly different between bread with a large sales volume such as bread and brown sugar bread. In the case of bread, the amount of sugar is about 8% by weight or less in terms of flour, and in the case of brown sugar bread, it is 20% by weight or more. Yes (see, for example, Patent Document 1).
The production of brown sugar bread requires the preparation of the dough with the raw material blend for brown sugar bread, and the efficiency is poor because the dough is charged many times with the production amount reduced according to the sales volume.
Depending on the production line, there is a problem that the minimum amount of preparation is determined, so that if the sales amount is smaller than the production amount, it will not be sold.
In addition, brown sugar is inconvenient to handle because it easily absorbs moisture and hardens.
In order to facilitate handling, a brown sugar-containing powder obtained by mixing and dissolving indigestible dextrin with brown sugar and pulverizing it by a spray drying method has been proposed (see, for example, Patent Document 2).
前記のとおり黒糖を含むベーカリー食品は製造効率が悪いので効率よく黒糖を含むベーカリー食品を製造する方法が求められている。
従って、本発明の目的は、黒糖を含むベーカリー食品を効率良く製造する方法及びこれに使用する黒糖組成物を提供することである。
As described above, since bakery foods containing brown sugar have poor production efficiency, there is a need for a method for efficiently producing bakery foods containing brown sugar.
Accordingly, an object of the present invention is to provide a method for efficiently producing a bakery food containing brown sugar and a brown sugar composition used therefor.
食パン生地は製造量が多く糖の配合量が黒糖パンに比べ少ないため、食パン生地を流用してこれに黒糖を加えて生地を調製することが考えられる。
しかし、食パン生地に黒糖を加えて黒糖パンを製造しようとすると生地がだれて満足な製品を得ることができない。
また、糖類を多く含む生地、例えばケーキ生地などであっても後から黒糖を加えると生地にだれが起きてしまい同様に満足な製品を得ることができない。
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、ミキシングが完了している生地の一部を分割して、その生地に黒糖とα化架橋澱粉を含む黒糖組成物を加え再度短時間混合するためミキシングすることにより、簡便に少量（必要量）の黒糖生地を得る方法を見出し本発明を完成するに至った。
従って、本発明は、ミキシングが完了したベーカリー生地を分割し、該分割した生地に黒糖３０質量％以上、α化架橋澱粉１質量％以上１５質量％以下を含む黒糖組成物を加え、さらに混合するためミキシングすることを特徴とする黒糖を含むベーカリー食品の製造方法である。
また、前記ベーカリー食品の製造方法に使用する黒糖３０質量％以上、α化架橋澱粉１質量％以上１５質量％以下を含む黒糖組成物である。
また、さらに油脂を０．５質量％以上１０質量％含む前記黒糖組成物である。
Since bread dough is produced in large quantities and has a small amount of sugar compared to brown sugar bread, it is conceivable to divert bread bread dough and add brown sugar to it to prepare the dough.
However, if brown sugar is added to bread dough to produce brown sugar bread, the dough will fall and a satisfactory product cannot be obtained.
Further, even if the dough is rich in saccharides, such as cake dough, if brown sugar is added later, the dough will occur and a similarly satisfactory product cannot be obtained.
As a result of intensive research to achieve the above object, the present inventors have divided a portion of the dough that has been mixed, and obtained a brown sugar composition containing brown sugar and pregelatinized cross-linked starch in the dough. In addition, a method for easily obtaining a small amount (necessary amount) of brown sugar dough by mixing for short time mixing again has been found and the present invention has been completed.
Therefore, the present invention divides the bakery dough after mixing, and adds to the divided dough a brown sugar composition containing 30% by mass or more of brown sugar and 1% by mass or more and 15% by mass or less of pregelatinized crosslinked starch, and further mixed. Therefore, it is a method for producing a bakery food containing brown sugar, characterized by mixing.
Moreover, it is a brown sugar composition containing the brown sugar 30 mass% or more used for the manufacturing method of the said bakery food, and the pregelatinized crosslinked starch 1 mass% or more and 15 mass% or less.
Moreover, it is the said brown sugar composition which contains 0.5 mass% or more and 10 mass% of fats and oils.
本発明の黒糖を含むベーカリー食品を製造する方法により黒糖を含むベーカリー食品を効率よく製造できる。 The method for producing a bakery food containing brown sugar according to the present invention can efficiently produce a bakery food containing brown sugar.
以下、本発明を詳細に説明する。
本発明においてベーカリー食品とは、小麦粉等の穀粉を原料として、イースト発酵や化学膨張剤などを使用することにより膨化して製造する食品をいい、例えばパン、ドーナツ、ケーキなどを挙げることができる。
Hereinafter, the present invention will be described in detail.
In the present invention, the bakery food refers to food produced by using flour such as wheat flour as a raw material and using yeast fermentation, a chemical expansion agent or the like, and examples thereof include bread, donuts and cakes.
本発明においてミキシングが完了したとは、生地の調製においてそれ以上ミキシングの必要なく十分にミキシングされた生地をいう。
例えば、ベーカリー食品の製造方法では中種法が多く採用されているがこの場合は本捏を完了した生地である。
ドーナツ及びケーキでも同様に、それ以上ミキシングの必要なく十分にミキシングされた生地である。
In the present invention, “mixing is completed” refers to a dough that has been sufficiently mixed in the preparation of the dough without any further mixing.
For example, in the manufacturing method of bakery foods, the medium seed method is often used, but in this case, the dough is completed with the main rice cake.
Donuts and cakes are similarly well-mixed dough without the need for further mixing.
本発明において黒糖パンの製造に使用するミキシングが完了した生地としては糖配合量が対粉１０質量％以下のベーカリー生地が需要が多く製造量が多いため好ましい。
糖配合量が対粉１０質量％以下のベーカリー生地とは、小麦粉などの穀粉やコーンスターチなどの澱粉の合計１００質量部に対し砂糖などの糖配合量が１０質量部以下で塩、油脂などその他の原料を配合しミキシングした生地をいう。
このような生地として食パン生地、フランスパン生地、イーストドーナツ生地を挙げることができる。
黒糖ドーナツの場合は、糖配合量が対粉５質量％以下の生地が黒糖味を付与しやすい点及び製品外観、ボリューム、吸油量を抑えられるなどの点で好ましい。
黒糖ケーキの場合は、糖配合量が対粉６０％以下の生地が黒糖味を付与しやすく好ましい。
In the present invention, a bakery dough having a sugar content of 10% by mass or less is preferable as a dough that has been mixed for use in the production of brown sugar bread because the demand is large and the production amount is large.
A bakery dough with a sugar content of 10% by mass or less for flour is a total of 100 parts by mass of flour such as flour and starch such as corn starch, and a sugar content such as sugar is 10 parts by mass or less. A dough mixed with raw materials.
Examples of such doughs include bread dough, French bread dough and yeast donut dough.
In the case of brown sugar donuts, a dough having a sugar content of 5% by mass or less to powder is preferable in terms of easily imparting a brown sugar taste, product appearance, volume, and oil absorption.
In the case of a brown sugar cake, a dough having a sugar content of 60% or less to the powder is preferable because it easily imparts a brown sugar taste.
本発明で使用する黒糖組成物は、黒糖３０質量％以上、α化架橋澱粉１質量％以上１５質量％以下を含む。
黒糖の配合量が３０質量％未満では黒糖組成物の添加量が多くなり、元の生地物性の変化が大きくなって好ましくない。
黒糖の配合量が３０質量％以上の場合は、求める甘さにより適宜配合量を調整すればよい。
黒糖の配合量は、黒糖に代えて澱粉（α化架橋澱粉を除く）やデキストリンを使用することで適宜調製できる。
本発明の黒糖組成物は、必要に応じて色素、香料又は増粘剤などの副資材を含んでいてもよい。
本発明で使用するα化架橋澱粉としてはα化リン酸架橋タピオカ澱粉やα化リン酸架橋馬鈴薯澱粉が使用できる。
α化架橋澱粉の配合量は、１質量％以上１５質量％以下である。
α化架橋澱粉の配合量が１質量％未満では生地がダレてべたつき作業性が劣り焼成後またはフライ後の製品の保形性が悪くより扁平な形になりやすい。
１５質量％を超えると生地が硬くなり過ぎ生地の進展性が劣り生地があれやすく製品ボリュームも劣る。
The brown sugar composition used in the present invention contains 30% by mass or more of brown sugar and 1% by mass or more and 15% by mass or less of pregelatinized crosslinked starch.
If the blending amount of brown sugar is less than 30% by mass, the addition amount of the brown sugar composition is increased, and the change in the original dough physical properties becomes large, which is not preferable.
When the blending amount of brown sugar is 30% by mass or more, the blending amount may be appropriately adjusted depending on the sweetness to be obtained.
The blending amount of brown sugar can be appropriately adjusted by using starch (excluding pregelatinized cross-linked starch) or dextrin instead of brown sugar.
The brown sugar composition of the present invention may contain an auxiliary material such as a pigment, a fragrance, or a thickener as necessary.
As the pregelatinized cross-linked starch used in the present invention, pregelatinized phosphoric acid cross-linked tapioca starch or pregelatinized phosphoric acid cross-linked potato starch can be used.
The blending amount of the pregelatinized crosslinked starch is 1% by mass or more and 15% by mass or less.
If the blended amount of the pregelatinized cross-linked starch is less than 1% by mass, the dough becomes dull and the sticking workability is inferior, and the shape retention property of the product after baking or frying is poor and tends to be flatter.
If it exceeds 15% by mass, the dough becomes too hard, the progress of the dough is inferior, and the dough tends to come out and the product volume is also inferior.
黒糖は吸湿しやすく固まりやすいが、前記黒糖組成物に、さらに油脂を黒糖組成物中０．５質量％以上１０質量％以下の割合で配合すると固まり難くなり取り扱いがさらに容易になるので好ましい。
油脂としては、ショートニング、乳化油脂、サラダ油が使用できる。
油脂が０．５質量％未満では吸湿しやすく、固結しやすく流動性も劣る傾向があり好ましくない。
また、油脂が１０質量％以下を超えると油脂の影響により流動性が劣る傾向があり好ましくない。
Brown sugar is easy to absorb moisture and harden, but it is preferable to add fats and oils to the black sugar composition at a ratio of 0.5% by mass or more and 10% by mass or less in the black sugar composition because it is difficult to solidify and handling becomes easier.
As fats and oils, shortening, emulsified fats and salad oils can be used.
If the fat is less than 0.5% by mass, it tends to absorb moisture, tends to solidify, and tends to have poor fluidity, which is not preferable.
Moreover, when fats and oils exceed 10 mass% or less, there exists a tendency for fluidity | liquidity to be inferior by the influence of fats and oils, and it is unpreferable.
本発明のベーカリー用ミックスは、黒糖と加工澱粉が均一に混じっていればよくその製造方法は特に限定されない。
例えば、回転数が８００ｍin−１のミキサーで５分間ほど回転することで均一に混合することができる。
The method for producing the bakery mix of the present invention is not particularly limited as long as brown sugar and processed starch are uniformly mixed.
For example, the mixture can be uniformly mixed by rotating for about 5 minutes with a mixer having a rotation speed of 800 min- 1 .
ミキシングが完了したベーカリー生地を分割して本発明の黒糖組成物を加え混合するためにミキシングした後の工程は、ミキシングが完了したベーカリー生地を調製する工程と同様でよいが、黒糖組成物を入れていない生地と同じ発酵時間及び製品のボリュームにする場合は、適宜黒糖組成物を加えるときにイーストを追い種という形で添加するのが好ましい。 After mixing the bakery dough after mixing and mixing to add and mix the brown sugar composition of the present invention, the step may be the same as the step of preparing the bakery dough after mixing. When the fermentation time and the volume of the product are the same as those of the dough not yet added, it is preferable to add yeast in the form of additional seeds when adding the brown sugar composition as appropriate.
以下本発明を実施例により具体的に説明する。
［実施例１〜４、比較例１〜２］
表１に示す黒糖組成物の各原料をヘンシェル型ミキサーを使用して回転数８００ｍin−１で３分間混合して黒糖組成物を得た。
強力粉１００質量部、イースト２質量部、食塩２質量部、イーストフード０．１質量部、砂糖５質量部、脱脂粉乳２質量部、ショートニング５質量部、水６５質量部の配合で食パン生地を仕込み（縦型ミキサーを使用し、イーストと水をミキサーボールに入れイーストを均一に懸濁させ、強力粉、砂糖、食塩、脱脂粉乳を入れ低速２分間中速３分間ミキシングし、その後ショートニングを入れ低速１分間中速３分間高速５分間ミキシングした）、ミキシングが完了した生地を得た。
前記生地を大分割し、分割された生地の一部をミキサーボールに戻し、前記生地１００質量部に対し表１に示す８質量部の黒糖組成物を加え、さらに混合のため低速２分間、高速４分間ミキシングして生地を得た。
その後、２８℃・７５％ＲＨの醗酵室で９０分間発酵させ、ガス抜き（パンチ）行いさらに３０分間発酵させた。
発酵後、２４０ｇに分割し、木箱に入れて２０分間ベンチタイムをとり、モルダーを使用して「の」の字型に成型し、２斤の型に生地を４つずつ入れ３８℃、８０％ＲＨのホイロ室でホイロをとった。
ホイロの時間は３５分から６０分の間で調整し生地が型の上約２ｃｍ出た時点でオーブンに入れ焼成した。
オーブンは予め２００℃にセットしておいた。
作業性及び焼成後のパンの評価を以下の評価基準により１０名のパネラーで行った。
べたつき
５点 黒糖組成物を加えていない生地と同じ。
４点 黒糖組成物を加えていない生地に比べてわずかにべたつきわずかに劣る。
３点 黒糖組成物を加えていない生地に比べてべたつきがありやや劣る。
２点 黒糖組成物を加えていない生地に比べてべたつきがかなりあり劣る。
１点 黒糖組成物を加えていない生地に比べて作業が困難なほどべたつき大きく劣る。
伸展性
５点 黒糖組成物を加えていない生地と同じ。
４点 黒糖組成物を加えていない生地に比べて進展性がわずかに劣る。
３点 黒糖組成物を加えていない生地に比べて進展性がやや劣る。
２点 黒糖組成物を加えていない生地に比べて進展性が劣る。
１点 黒糖組成物を加えていない生地に比べて進展性が大きく劣る。
製品ボリューム
Ａ 黒糖組成物を加えていない生地と同じ。
Ｂ 黒糖組成物を加えていない生地よりもやや劣る。
Ｃ 黒糖組成物を加えていない生地よりも大きく劣る。
結果を表１に示す。
Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1-4, Comparative Examples 1-2]
Each raw material of the brown sugar composition shown in Table 1 was mixed for 3 minutes at a rotation speed of 800 min −1 using a Henschel mixer to obtain a brown sugar composition.
Prepared bread dough with 100 parts by weight of strong powder, 2 parts by weight of yeast, 2 parts by weight of salt, 0.1 parts by weight of yeast food, 5 parts by weight of sugar, 2 parts by weight of skim milk powder, 5 parts by weight of shortening and 65 parts by weight of water (Use a vertical mixer, put yeast and water in a mixer bowl, suspend the yeast uniformly, mix strong powder, sugar, salt, skim milk, mix for 3 minutes at low speed for 2 minutes, then add shortening and low speed 1 Mixing was completed for 3 minutes at a high speed for 3 minutes at a high speed for 5 minutes to obtain a dough that had been mixed.
The dough is divided into large portions, a part of the divided dough is returned to the mixer ball, 8 parts by weight of the brown sugar composition shown in Table 1 is added to 100 parts by weight of the dough, and further mixed at a low speed for 2 minutes. Mixing for 4 minutes gave a dough.
Then, it was fermented for 90 minutes in a fermentation room at 28 ° C. and 75% RH, degassed (punched), and further fermented for 30 minutes.
After fermentation, it is divided into 240 g, put into a wooden box, take a bench time for 20 minutes, and mold it into a “no” shape using a molder. We took a proof in the% RH proof room.
The proofing time was adjusted between 35 and 60 minutes, and when the dough came out about 2 cm above the mold, it was placed in an oven and baked.
The oven was set at 200 ° C in advance.
Workability and evaluation of the bread after baking were performed by 10 panelists according to the following evaluation criteria.
5 stickiness Same as dough without added brown sugar composition.
4 points Slightly sticky and slightly inferior to the dough without added brown sugar composition.
3 points are sticky and slightly inferior to the dough without added brown sugar composition.
Two points are considerably sticky and inferior to the dough without added brown sugar composition.
1 point The stickiness is greatly inferior compared to the dough without added brown sugar composition.
Extensibility 5 points Same as dough without added brown sugar composition.
4 points The progress is slightly inferior to the dough to which no brown sugar composition is added.
3 points The progress is slightly inferior to the dough without added brown sugar composition.
Two points progressability is inferior compared with the dough which does not add a brown sugar composition.
1 point The progress is greatly inferior compared to the dough without added brown sugar composition.
Product volume A Same as dough without added brown sugar composition.
B Slightly inferior to dough without added brown sugar composition.
C is significantly inferior to dough without added brown sugar composition.
The results are shown in Table 1.
α化リン酸架橋馬鈴薯澱粉の配合量が１質量％以上１５質量％以下の範囲で良好な結果が得られた。 Good results were obtained when the blending amount of the pregelatinized phosphoric acid crosslinked potato starch was in the range of 1% by mass to 15% by mass.
［実施例５〜８、比較例３〜４］ドーナツ
表２に示す黒糖組成物の各原料をヘンシェル型ミキサーを使用して回転数８００ｍin−１で３分間混合して黒糖組成物を得た。
強力粉８０質量部、薄力粉２０質量部、砂糖１０質量部、食塩１．８質量部、脱脂粉乳２質量部、ベーキングパウダー１質量部、イーストフード０．１質量部、卵１０質量部、イースト４質量部、水４５質量部を低速２分間、中速４分間ミキシングしショートニング１０質量部を加えさらに低速１分間、中速６分間ミキシングしてミキシングが完了した生地を得た。
前記ミキシングが完了した生地を大分割し、分割した生地をミキサーに戻し、前記ミキシングが完了した生地１００質量部に対し表２に示す黒糖組成物を５質量部加え、再度混合のため低速２分間、中速４分間ミキシングを行い生地を得た。
黒糖組成物を加えた生地及び黒糖組成物を加えていないミキシングが完了した生地を、フロアータイムを６０分間とった後、４５ｇに分割し、ベンチタイムを２０分間とり、ホイロを温度３８℃、６０％ＲＨで４０分間とり、ラックタイム（室温）を１０分間とって、フライ温度１８５℃で、片面５０秒間、反転して５０秒間フライしてドーナツを得た。
作業性及び焼成後のパンの評価を実施例１と同様に行った。
結果を表２に示す。
[Examples 5-8, Comparative Examples 3-4] Donut Each raw material of the brown sugar composition shown in Table 2 was mixed for 3 minutes at a rotation speed of 800 min -1 using a Henschel mixer to obtain a brown sugar composition.
80 parts by weight of strong powder, 20 parts by weight of flour, 10 parts by weight of sugar, 1.8 parts by weight of salt, 2 parts by weight of skim milk powder, 1 part by weight of baking powder, 0.1 part by weight of yeast food, 10 parts by weight of egg, 4 parts by weight of yeast And 45 parts by mass of water were mixed at a low speed of 2 minutes and at a medium speed of 4 minutes, 10 parts by weight of shortening were added, and further mixed at a low speed of 1 minute and at a medium speed of 6 minutes to obtain a dough that had been mixed.
The mixed dough is divided into large portions, the divided dough is returned to the mixer, 5 parts by weight of the brown sugar composition shown in Table 2 is added to 100 parts by weight of the mixed dough, and again for 2 minutes at low speed for mixing. The dough was obtained by mixing for 4 minutes at medium speed.
The dough with the brown sugar composition added and the dough that has not been added with the brown sugar composition is divided into 45 g after taking the floor time for 60 minutes, taking the bench time for 20 minutes, and the proofing temperature at 38 ° C., 60 A donut was obtained by taking 40 minutes at% RH, taking 10 minutes of rack time (room temperature), frying at 185 ° C. for 50 seconds on one side, and fry for 50 seconds.
Workability and evaluation of bread after baking were performed in the same manner as in Example 1.
The results are shown in Table 2.
α化リン酸架橋馬鈴薯澱粉の配合量が１質量％以上１５質量％以下の範囲で良好な結果が得られた。 Good results were obtained when the blending amount of the pregelatinized phosphoric acid crosslinked potato starch was in the range of 1% by mass to 15% by mass.
［実施例９〜１２、比較例５〜６］ケーキマフィン
表３に示す黒糖組成物の各原料をヘンシェル型ミキサーを使用して回転数８００ｍin−１で３分間混合して黒糖組成物を得た。
砂糖６０質量部とバター６０質量部を加えてホイップした。
この中に全卵６０質量部を数回に分け分離しないようホイップした。
これに小麦粉１００質量部とベーキングパウダー１質量部を一緒に篩って混合したものを加えグルテンが出ないようにゴムヘラで混ぜ、均一にした。
これに生地の硬さ調整のため水を１０質量部加えミキシングが完了した生地を得た。
前記ミキシングが完了した生地の一部を別の容器にとり、前記ミキシングが完了した生地生地１００質量部に対し表３に示す黒糖組成物を５質量部加え、均一になるまで混ぜ合わせて生地を得た。
黒糖組成物を加えた生地及び黒糖組成物を加えていないミキシングが完了した生地を型に入れ２００℃に温めておいたオーブンで２５分間焼成し、焼成後型から出して冷ましケーキマフィンを得た。
生地性及び焼成後のケーキマフィンの評価を以下の評価基準により１０名のパネラーで行った。
生地性
５点 黒糖組成物を加えていない生地と同じ。
４点 黒糖組成物を加えていない生地に比べて、わずかに硬いまたは緩い生地性になりわずかに劣る。
３点 黒糖組成物を加えていない生地に比べて、やや硬いまたは緩い生地性になりやや劣る。。
２点 黒糖組成物を加えていない生地に比べて、硬いまたは緩い生地性になり劣る。
１点 黒糖組成物を加えていない生地に比べて、作業が困難なほど硬いまたは緩い生地性になり大きく劣る。
製品ボリューム
Ａ 黒糖組成物を加えていない生地と同じ。
Ｂ 黒糖組成物を加えていない生地よりもやや劣る。
Ｃ 黒糖組成物を加えていない生地よりも大きく劣る。
結果を表３に示す。
[Examples 9 to 12, Comparative Examples 5 to 6] Cake muffins Each raw material of the brown sugar composition shown in Table 3 was mixed for 3 minutes at a rotation speed of 800 min -1 using a Henschel mixer to obtain a brown sugar composition. .
60 parts by mass of sugar and 60 parts by mass of butter were added and whipped.
In this, 60 parts by mass of whole eggs were divided into several times and whipped so as not to separate them.
To this, 100 parts by weight of wheat flour and 1 part by weight of baking powder were sifted and mixed together, and mixed with a rubber spatula so that gluten does not come out.
To this, 10 parts by mass of water was added for adjusting the hardness of the dough to obtain a dough that had been mixed.
Take a part of the mixed dough in another container, add 5 parts by weight of the brown sugar composition shown in Table 3 to 100 parts by weight of the mixed dough, and mix until uniform to obtain a dough It was.
The dough with the brown sugar composition added and the dough that has not been added with the brown sugar composition are put into a mold and baked in an oven heated to 200 ° C. for 25 minutes, and after baking, the cake muffin is obtained by cooling it from the mold. .
Evaluation of dough properties and cake muffins after baking was performed by 10 panelists according to the following evaluation criteria.
5 points of dough The same as dough without adding brown sugar composition.
4 points Slightly harder or looser dough and slightly inferior to dough without added brown sugar composition.
3 points Compared to the dough without the brown sugar composition, the dough is slightly harder or looser and slightly inferior. .
2 points Compared to a dough without added brown sugar composition, it becomes hard or loose dough and inferior.
1 point Compared with the dough to which the brown sugar composition is not added, the dough becomes harder or looser so as to be difficult to work.
Product volume A Same as dough without added brown sugar composition.
B Slightly inferior to dough without added brown sugar composition.
C is significantly inferior to dough without added brown sugar composition.
The results are shown in Table 3.
α化リン酸架橋馬鈴薯澱粉の配合量が１質量％以上１５質量％以下の範囲で良好な結果が得られた。
Good results were obtained when the blending amount of the pregelatinized phosphoric acid crosslinked potato starch was in the range of 1% by mass to 15% by mass.
Claims (3)
Furthermore, the brown sugar composition of Claim 2 which contains 0.5 mass% or more and 10 mass% or less of fats and oils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009222220A JP5062912B2 (en) | 2009-09-28 | 2009-09-28 | Method for producing bakery food containing brown sugar and brown sugar composition used therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009222220A JP5062912B2 (en) | 2009-09-28 | 2009-09-28 | Method for producing bakery food containing brown sugar and brown sugar composition used therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011067158A JP2011067158A (en) | 2011-04-07 |
| JP5062912B2 true JP5062912B2 (en) | 2012-10-31 |
Family
ID=44013149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009222220A Active JP5062912B2 (en) | 2009-09-28 | 2009-09-28 | Method for producing bakery food containing brown sugar and brown sugar composition used therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5062912B2 (en) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5058264A (en) * | 1973-09-27 | 1975-05-21 | ||
| JPH03175926A (en) * | 1989-12-06 | 1991-07-31 | Yasuhiro Takeiri | Production of bread |
| JPH0499435A (en) * | 1990-08-18 | 1992-03-31 | Biikasu:Kk | Preparation of bread dough |
| JPH07227300A (en) * | 1994-02-21 | 1995-08-29 | Riken Vitamin Co Ltd | Muscovado-containing powder and its production |
| JP3766923B2 (en) * | 1999-10-29 | 2006-04-19 | 株式会社Ｊ−オイルミルズ | Fat and oil pregelatinized starch and food using the same |
| JP3824466B2 (en) * | 2000-03-14 | 2006-09-20 | 理研ビタミン株式会社 | Manufacturing method of wharf |
| JP2003052301A (en) * | 2001-08-14 | 2003-02-25 | Kanegafuchi Chem Ind Co Ltd | Method for ultra-high sugar containing bun production |
| JP4668849B2 (en) * | 2006-06-07 | 2011-04-13 | 松谷化学工業株式会社 | Bakery food and method for producing the same |
-
2009
- 2009-09-28 JP JP2009222220A patent/JP5062912B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011067158A (en) | 2011-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5769053B2 (en) | Rice flour bread dough, rice flour bread and method for producing rice flour bread | |
| KR101610913B1 (en) | Rice dough composition and confectionery food manufactured thereby | |
| JP6999359B2 (en) | Flour composition for confectionery, dough for confectionery and confectionery | |
| KR101221561B1 (en) | Non-fermented Chinese Stuffed Pancake | |
| JP6572531B2 (en) | Chocolates for bakery products and methods for producing bakery products | |
| TW202031131A (en) | Method for producing bakery food | |
| KR20170055802A (en) | Gluten-free Bread Containing Rice Powder and Starch Composition Manufacturing Method Thereof | |
| JP5914271B2 (en) | Bread production method | |
| JP6701592B2 (en) | Gluten-free bread and method for producing the same | |
| JP4418017B1 (en) | Bread or confectionery additive, bread or confectionery flour composition and method for producing bread or confectionery | |
| JP5062912B2 (en) | Method for producing bakery food containing brown sugar and brown sugar composition used therefor | |
| TWI794425B (en) | Method for producing bakery food | |
| WO2021153694A1 (en) | Method for manufacturing bakery food dough | |
| JP7093167B2 (en) | How to make bread | |
| JP6753724B2 (en) | Donut mix and donut manufacturing method | |
| JP6330305B2 (en) | Bread production method | |
| TW201927168A (en) | Starch for baked confectionery | |
| JP5876223B2 (en) | Mix for non-fermented baked confectionery | |
| JP5943177B2 (en) | Rice flour for bread | |
| JP2004248567A (en) | Method for producing cake and cake premix | |
| JP2014187883A (en) | Manufacturing method of soybean milk sponge cake | |
| JPH1042778A (en) | Buckwheat bread and mix composition therefor and production of the buckwheat bread | |
| JP5448146B2 (en) | How to make candy-like food | |
| JP7013267B2 (en) | Bread dough, bread and how to make them | |
| JP2017158468A (en) | Production method of combined food product using chocolate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20111102 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120711 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120806 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120806 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 5062912 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150817 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |