JP5255201B2 - Bread production method - Google Patents
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- JP5255201B2 JP5255201B2 JP2006329210A JP2006329210A JP5255201B2 JP 5255201 B2 JP5255201 B2 JP 5255201B2 JP 2006329210 A JP2006329210 A JP 2006329210A JP 2006329210 A JP2006329210 A JP 2006329210A JP 5255201 B2 JP5255201 B2 JP 5255201B2
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- 235000008429 bread Nutrition 0.000 title claims description 90
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000003925 fat Substances 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 239000003921 oil Substances 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 230000000739 chaotic effect Effects 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 42
- 235000019198 oils Nutrition 0.000 description 37
- 235000013312 flour Nutrition 0.000 description 19
- 230000008014 freezing Effects 0.000 description 12
- 238000007710 freezing Methods 0.000 description 12
- 239000013078 crystal Substances 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 238000010257 thawing Methods 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 230000032683 aging Effects 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000002734 clay mineral Substances 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、デンプン及びタンパク質の老化を抑制すると共に、焼成後における品質の早期低下を防止し、さらに、完全焼成品を冷凍したのちに解凍した場合であっても、焼きたて直後と同様の品質を保持できるパン類の製造方法に関する。 The present invention suppresses aging of starch and protein and prevents early deterioration of quality after baking. Further, even when the completely baked product is frozen and then thawed, it is the same as that immediately after baking. The present invention relates to a method for producing bread that can maintain quality.
食パンやイギリスパンなどのパン類は、従来より、概ね次のような方法によって製造されている。
まず、主原料である小麦粉と、副原料であるイースト、塩、水等をミキサーボールに入れて混捏し、小麦粉に含まれるタンパク質が水和して互いに結合し、グルテンが形成されたら、バター、マーガリン等の油脂類を適量混入して混捏しパン種を作る。そして、このパン種を一次発酵させたのち、成形して二次発酵させ焼成する。
Conventionally, breads such as white bread and British bread are generally manufactured by the following method.
First, flour, the main ingredient, and yeast, salt, water, etc., which are the auxiliary ingredients, are mixed in a mixer bowl, and the proteins contained in the flour are hydrated and bonded together to form gluten. Mix the appropriate amount of oils and fats such as margarine and knead to make bread. And after making this bread kind primary fermentation, it shape | molds and carries out secondary fermentation, and it bakes.
ところで、このようにして焼成したパン類は、時間の経過に伴い、水分が蒸散すると共に、デンプン、タンパク質、油脂等が、直接空気に触れて老化する。その結果、風味や食感が悪くなるため、商品としての価値が下がることが避けられなかった。 By the way, in the breads baked in this way, with the passage of time, moisture evaporates, and starch, protein, fats and oils, etc. are aged by direct contact with air. As a result, the flavor and texture deteriorate, and the value of the product is unavoidable.
また、近年では、健康指向の見地から、乳化剤等の保存料を添加しないパン類が普及しているが、これらのパン類は、焼成後における品質の低下が特に早いという問題があった。 In recent years, breads that do not contain preservatives such as emulsifiers have become widespread from a health-oriented viewpoint, but these breads have a problem that their quality is deteriorated particularly quickly after baking.
従って、パン類が売れる時間帯に焼きたてのパンを提供できるようにするには、パン類を製造する時間帯が夜間もしくは早朝の場合が多く、労働条件が良くないことから、改善が求められていた。 Therefore, in order to be able to provide freshly baked bread during the time when bread is sold, it is often the case that the time when bread is produced is at night or early morning, and the working conditions are not good, so improvement is required. It was done.
また、パン類の一日の販売量は、日によって異なることから、いままでの経験則でその日の製造量を決めても、目算が外れることがあり、商品が無駄になることがあった。 In addition, since the daily sales volume of breads varies from day to day, even if the production amount of the day is determined based on the empirical rules so far, the calculation may be off and the product may be wasted.
これらの問題点を克服するために、パン種の状態で冷凍保存しておき、適宜解凍して焼成するという方法が行われている。
しかし、このようにパン種の状態で冷凍保存した場合、発酵力の低下や、パン種の表面乾燥などの問題があった。また、この冷凍のパン種は、パン類を店頭に並べるまでにパン種の解凍、発酵、焼成の工程があることから、店頭でパン類が品切れ状態になっても、すぐに供給できるわけではなかった。
In order to overcome these problems, a method of preserving in a frozen state in the form of bread seeds, thawing and baking appropriately is performed.
However, when frozen and stored in the state of bread seeds as described above, there are problems such as a decrease in fermentation power and surface drying of bread seeds. In addition, this frozen bread type has a process of thawing, fermenting, and baking bread before the bread is placed in the store, so even if the bread is out of stock at the store, it could not be supplied immediately. .
このようなことから、上記の問題点の改善策として、焼成したパン類を冷凍保存するという方法が考えられる。この場合、解凍したものを販売することにより、作業の効率化が図れると共に、店頭への供給がスムーズになる。
なお、一般家庭においては、焼成後のパン類の品質の低下を防止する目的で、冷凍することが行われている。しかし、パン類に含まれる水分が凍結して表面に氷の結晶ができるなど、パン類の商品価値が低下することから、販売を目的とするような場合において、焼成したパン類を冷凍保存しておき、適宜解凍して販売するというようなことは行われていなかった。
For this reason, as a measure for improving the above problems, a method of freezing and storing baked breads can be considered. In this case, by selling the thawed product, work efficiency can be improved and supply to the store becomes smooth.
In general households, freezing is performed for the purpose of preventing deterioration of the quality of bread after baking. However, since the commercial value of bread is reduced, for example, the water contained in bread freezes and ice crystals form on the surface. There was no such thing as thawing and selling as appropriate.
上述のように、焼成したパン類は、冷凍することで老化を防ぐことができるが、従来の製法により焼成したパン類を冷凍すると、パン生地に含まれる水分が、他の成分と分離して氷の結晶になる。そして、水分が氷になる際に体積が膨張すると共に、近傍にある氷の結晶が纏まって、大きな結晶に成長することから、パン生地の組織が破壊されてしまう。
そうすると、パン類の表面に皺が発生したり、縮み変形等の性状変化（冷凍障害）が起きやすくなり、さらに、解凍したのち水分が蒸散すると、デンプン、タンパク質、油脂等が、直接空気に触れる確率が高くなるため、デンプン、タンパク質、油脂等の老化が速まるという弊害があった。
As described above, baked breads can be prevented from aging by freezing. However, when breads baked by a conventional manufacturing method are frozen, moisture contained in the bread dough separates from other components and becomes ice. Become a crystal. When the moisture becomes ice, the volume expands, and the ice crystals in the vicinity gather together and grow into large crystals, which destroys the bread dough structure.
If it does so, wrinkles will occur on the surface of bread, and changes in properties such as shrinkage (freezing damage) will occur easily. Furthermore, if water evaporates after thawing, starch, proteins, oils and fats will come into direct contact with the air. Since the probability increases, there is an adverse effect that aging of starch, protein, fats and oils is accelerated.
また、冷凍保存したのち解凍したパン類は、氷の結晶が溶けると同時に、パン類の表面に接する空気が氷の結晶と接触して冷却され、空気中の水分がパン類の表面に結露する。よって、パン類自体に含まれていた水分と、結露とがあいまって、パン類の表面が水に濡れたようになり、パン生地の表面の組織の腰がなくなる。 Also, in frozen breads thawed after freezing, the ice crystals melt and at the same time the air in contact with the bread surfaces comes into contact with the ice crystals and cools, and moisture in the air condenses on the bread surfaces. . Therefore, the moisture contained in the bread itself and the dew condensation are combined, so that the surface of the bread becomes wet and the tissue on the surface of the bread dough is lost.
こうしたパン類は、サンドイッチ等の調理パンとして加工する際に、マーガリンを塗るなどの作業をすると、パン生地の表面が潰れてしまうため、食感が悪くなり、商品の価値が低下する。従って、冷凍したパン類は、解凍したのち、常温下に放置するなどして表面の水分が蒸散するのを待つことから、解凍から調理作業に移るのに時間がかかり作業効率が悪いという問題があった。 When such breads are processed as cooking breads such as sandwiches, the surface of the dough is crushed when the margarine is applied or the like, so the texture becomes worse and the value of the product decreases. Therefore, after thawing frozen breads, it is necessary to wait for the moisture on the surface to evaporate, for example, by leaving it at room temperature. there were.
本発明は、焼成したパン類を冷凍して、品質の早期低下を防止すると共に、解凍するだけで、焼きたて直後と同様の品質を有するパン類を製造することを目的とする。 An object of the present invention is to produce baked breads having the same quality as that immediately after being baked by freezing the baked breads to prevent early deterioration of the quality and thawing.
主原料と副原料とを混合し、混捏してパン種を作り、これを発酵させた後に焼成し、冷凍するパン類の製造方法において、前記副原料の一つとして、アルカリイオン水と食用油脂とを混合することによって生成した乳化油脂組成物を、前記主原料１００重量部に対して、１〜２０重量部の範囲で、主原料を混捏する前に、水と共に混入し、水を、乳化油脂組成物に含まれるアルカリイオン水によってアルカリ性に改質し、これらを混捏することにより、生地中においてグルテンを形成し、グルテンが形成された後に、油脂を徐々に加え、この油脂をまんべんなく混ぜ合わせてパン種を形成することを特徴としている。 In the method for producing breads, which are prepared by mixing main ingredients and auxiliary ingredients, kneading to make bread seeds, fermenting them, baking and freezing , as one of the auxiliary ingredients, alkaline ionized water and edible fats and oils The emulsified oil / fat composition produced by mixing is mixed with water before mixing the main raw material in the range of 1 to 20 parts by weight with respect to 100 parts by weight of the main raw material. By reforming to alkalinity with alkaline ionized water contained in the composition and kneading them, gluten is formed in the dough, and after the gluten is formed, fats and oils are gradually added, and the fats and oils are mixed evenly. It is characterized by forming bread seeds .
前記乳化油脂組成物は、ｐＨ１２以上のアルカリイオン水１００重量部に対し、食用油脂を１〜５０重量部の範囲で混合すると共に、適量の砂糖を混入し、攪拌して、微粒子化させた食用油脂を、アルカリイオン水の界面活性力によってアルカリイオン水と結合させ、エマルジョン化したものであることが好ましい。 The emulsified oil / fat composition comprises edible oil / fat mixed in an amount of 1 to 50 parts by weight with 100 parts by weight of alkaline ionized water having a pH of 12 or more, mixed with an appropriate amount of sugar, stirred, and pulverized. It is preferable that the fats and oils are emulsified by binding with alkaline ionized water by the surface activity of alkaline ionized water.
本発明のパン類の製造方法によって焼成したパン類は、パン種を造る工程において、主原料（小麦粉、大麦粉、ライ麦粉など）を混捏する前に、水等の副原料と共に乳化油脂組成物を混入することにより水が改質され、焼成したパン類に耐凍性が付与される。よって、このパン類は、冷凍してもパン生地の組織が崩れてパン生地の表面に皺が発生したり、縮み変形等の性状変化（冷凍障害）を起こすというようなことがない。 The bread baked by the bread manufacturing method of the present invention is prepared by mixing the emulsified oil and fat composition with auxiliary ingredients such as water before kneading the main ingredients (wheat flour, barley flour, rye flour, etc.) in the step of making bread seeds. By mixing, water is modified and freeze-resistant is imparted to the baked breads. Therefore, even when the breads are frozen, the bread dough structure does not collapse and wrinkles are generated on the surface of the bread dough, and there is no change in properties (freezing failure) such as shrinkage deformation.
また、この冷凍したパン類は、解凍してもパン生地の組織が崩れずにしっかりしていて、直接空気に触れるパン生地の表面積が少ないことから、デンプン、タンパク質、油脂等の老化を抑制することができる。しかも、乳化油脂組成物に含まれる強アルカリ性のアルカリイオン水の還元作用により、パン類の酸化が抑制されるので、パンの風味が持続するという利点を有している。 In addition, the frozen breads do not collapse even after thawing and the bread dough structure is firm and the surface area of the bread dough directly touching the air is small, so it is possible to suppress aging of starch, protein, fats and oils, etc. it can. Moreover, since the oxidation of breads is suppressed by the reducing action of strongly alkaline alkaline ionized water contained in the emulsified oil and fat composition, there is an advantage that the flavor of bread is sustained.
本発明の製造方法により焼成されたパン類は、包装後、数日間冷凍しても、目立った氷の結晶がみられず、また、解凍してもパン類の表面や包装材に殆ど結露が生じないことから、冷凍保存したものを解凍して、商品として販売することを可能にした。 Breads baked by the production method of the present invention show no noticeable ice crystals even after freezing for several days after packaging, and almost no condensation occurs on the surface of the bread or packaging materials even after thawing. Since it did not occur, it was made possible to thaw frozen storage and sell it as a product.
また、本発明によって得られたパン類は、解凍しても表面が水に濡れたような状態にならない。従って、調理パンを造る場合、ある程度解凍してパンの表面に弾力がでてきたら、マーガリンを塗るなどの作業が始められるので作業性に優れている。 Moreover, the breads obtained by the present invention are not in a state where the surface is wet with water even after thawing. Therefore, when making a cooking pan, if work is thawed to some extent and elasticity is produced on the surface of the pan, the work such as painting margarine can be started, so that workability is excellent.
さらに、この乳化油脂組成物は、成分がアルカリイオン水と植物油脂のみであることから、人体に害を与えないと共に、パン種に混入する全体水分量の一部を、乳化油脂組成物に置き替えて混入すればよいので、混入量の割り出しが容易であるという利点を有している。 Furthermore, since this emulsified oil and fat composition is composed only of alkaline ionized water and vegetable oil and fat, it does not cause any harm to the human body, and part of the total water content mixed into the bread seed is replaced with the emulsified oil and fat composition. Therefore, there is an advantage that the mixing amount can be easily determined.
以下、本発明に係るパン類の製造方法について説明する。
例えば、食パンを製造する場合は、ミキサーボール内に、主原料である小麦粉と、副原料であるイースト、塩、水等を投入すると共に、小麦粉１００重量部に対して乳化油脂組成物５重量部を混入する。そして、最初は低速で攪拌して、小麦粉と副原料である水等を全体に満遍なく混ぜ合わせ、小麦粉が水により纏まってきたら、攪拌速度を徐々にあげて混捏する。これにより、小麦粉中のタンパク質が水と接触して水和し、粘りのあるグルテンが形成される。
この時点において、乳化油脂組成物は、水と融合し小麦粉等の原料内に分散され、デンプンやタンパク質等の間に浸透する。
Hereinafter, the method for producing bread according to the present invention will be described.
For example, in the case of producing bread, the main ingredients are wheat flour and the auxiliary ingredients yeast, salt, water and the like, and 5 parts by weight of the emulsified oil / fat composition with respect to 100 parts by weight of flour. Mix. Then, the mixture is stirred at a low speed at first, and the flour and the auxiliary material such as water are mixed evenly. When the flour is collected by water, the stirring speed is gradually increased and the mixture is kneaded. Thereby, the protein in wheat flour comes into contact with water and hydrates to form sticky gluten.
At this point, the emulsified oil / fat composition is fused with water and dispersed in a raw material such as wheat flour, and penetrates between starch and protein.
そして、前記グルテンの量が所定値に達したら、混捏の速度を落とし、パンの種類に応じてバターあるいはショートニングなどの油脂を徐々に加え、この油脂をまんべんなく混ぜ合わせてパン種を形成する。
その際、乳化油脂組成物は、親油性を有しているので、パン種が形成された時には、油脂と融合し、この油脂が水の粒子を包んだ状態になる。
When the amount of gluten reaches a predetermined value, the speed of kneading is reduced, and fats and oils such as butter or shortening are gradually added according to the type of bread, and the fats and oils are mixed evenly to form a bread type.
At that time, since the emulsified oil / fat composition has lipophilicity, when the bread seeds are formed, the emulsified oil / fat composition fuses with the oil / fat and the oil / fat wraps the water particles.
次に、このパン種を所定の温度および湿度環境に設定したホイロに入れて一次発酵させたのち、分割成形し再びホイロに入れて二次発酵を行う。そしてこの発酵熟成させたパン種をオーブンに入れて焼成することにより、食パンが焼き上がる。 Next, after this bread type is put into a proofer set to a predetermined temperature and humidity environment and subjected to primary fermentation, it is divided and formed again into a proofer for secondary fermentation. And this bread baked by baking this fermented and aged bread seeds in an oven.
なお、主原料としては、小麦粉のほかに、パンの原材料になるものであれば、大麦粉、ライ麦粉、蕎粉、米粉などであっても良いことは勿論である。 Of course, the main raw material may be barley flour, rye flour, rice bran flour, rice flour, etc. as long as it is a raw material for bread in addition to wheat flour.
また、上記の食パンの製造方法では、小麦粉１００重量部に対して乳化油脂組成物を５重量部混入することが好ましいが、小麦粉１００重量部に対し、乳化油脂組成物を１〜２０重量部の範囲内で混入することができる。なお、乳化油脂組成物の混入量が２０重量部を超えると発酵阻害を起こすおそれがあり、混入量が１重量部以下のときは、期待する効果が得られないという不利益がある。 In the above bread manufacturing method, it is preferable to mix 5 parts by weight of the emulsified oil / fat composition with respect to 100 parts by weight of flour, but 1 to 20 parts by weight of the emulsified oil / fat composition with respect to 100 parts by weight of flour. It can be mixed within the range. In addition, when the mixing amount of the emulsified oil and fat composition exceeds 20 parts by weight, there is a risk of causing fermentation inhibition, and when the mixing amount is 1 part by weight or less, there is a disadvantage that an expected effect cannot be obtained.
前記乳化油脂組成物において、食パンなどの脂肪分の少ないパン類に使用するものについては、アルカリイオン水１００重量部に、食用油脂５重量部を混入し、適量の糖類を添加したものであることが好ましい。 In the emulsified oil / fat composition, those used for breads having a small amount of fat such as bread are mixed with 100 parts by weight of alkaline ionized water and 5 parts by weight of edible oil / fat and added with an appropriate amount of sugar. Is preferred.
また、バターロールやクロワッサンなどの脂肪分の混入量の多いパン類の場合は、アルカリイオン水に対して、食用油脂の混入量が多くても良く、パンの種類によるが、アルカリイオン水１００重量部に対し、食用油脂を１〜５０重量部の範囲内で混入したものを使用することができる。 In addition, in the case of breads with a large amount of mixed fat such as butter roll and croissant, the amount of edible oils and fats may be large relative to alkaline ionized water, and depending on the type of bread, 100% by weight of alkaline ionized water. What mixed edible oil and fat within the range of 1-50 weight part with respect to a part can be used.
この乳化油脂組成物は、アルカリイオン水と食用油脂とを混合し、攪拌して食用油脂を微粒子状にして、アルカリイオン水のイオン化された水分子の界面活性力により、微粒子状の食用油脂とアルカリイオン水をイオン結合させて、エマルジョン化したものであり、これに適量の糖類を混入することで、この乳化油脂組成物と、パン類の原材料である水と油脂との結合をより促進させる。 This emulsified oil / fat composition is prepared by mixing alkaline ionized water and edible oil / fat, stirring the edible oil / fat into fine particles, and using the surface activity of ionized water molecules of the alkaline ionized water, Alkaline ion water is ion-bonded and emulsified, and by mixing an appropriate amount of saccharides with this, the emulsified oil composition is further promoted to bond water and oil, which are raw materials for breads. .
前記アルカリイオン水は、界面活性力を備えたものであれば、どのようなものであっても良いが、安定したエマルジョンを形成するためには、ｐＨ１２以上の強アルカリ性で、かつ、化学的反応を起こすおそれのある化合物および合成物を含んでいないものが望ましく、例えば、結晶性粘土鉱物、又は、非結晶性粘土鉱物を溶解させた原料水を電気分解して得られたものなどを、好適に使用することができる。 The alkaline ionized water may be anything as long as it has surface activity. However, in order to form a stable emulsion, the alkaline ionized water has a strong alkalinity of pH 12 or higher and a chemical reaction. That do not contain compounds and synthetic products that may cause oxidization, such as those obtained by electrolyzing raw material water in which crystalline clay minerals or amorphous clay minerals are dissolved, are suitable. Can be used for
また、食用油脂としては、オリーブ油、綿実油、ナタネ油、大豆油、コーン油等の、融点の低い植物油脂が好ましい。 Moreover, as edible oils and fats, vegetable oils and fats having a low melting point such as olive oil, cottonseed oil, rapeseed oil, soybean oil and corn oil are preferable.
本発明のパン類の製造方法における乳化油脂組成物は、微粒子状の食用油脂とアルカリイオン水をイオン結合させて、エマルジョン化したものであって、親水性及び親油性の両方の性質を兼ね備えていることから、水に容易に分散する。また、この水は、アルカリイオン水により、アルカリ性に改質されている。
従って、この乳化油脂組成物を分散させた水は、乳化油脂組成物の親油性と、水がアルカリ性であるという性質により、小麦粉の混捏の途中で投入されるバターやショートニングなどの油脂とも馴染み、水の微粒子の間に油脂が介在する。
The emulsified oil and fat composition in the bread manufacturing method of the present invention is an emulsion obtained by ion-bonding fine edible oil and fat and alkali ion water, and has both hydrophilic and lipophilic properties. It is easily dispersed in water. Moreover, this water is modified to be alkaline with alkali ion water.
Therefore, the water in which this emulsified oil and fat composition is dispersed is familiar with the fats and oils such as butter and shortening that are added in the middle of flour kneading due to the lipophilicity of the emulsified oil and fat composition and the property that the water is alkaline. Oils and fats are present between the water particles.
これにより、パン種に含まれる水分は、水の微粒子が油脂で包まれたような形になることから、このパン種を焼成してできたパン類を冷凍し凍結させても、パン生地に含まれる水分が、他の成分と分離して氷の結晶になる確率が低いと共に、近傍の氷の結晶が纏まり、大きな結晶に成長することもない。
すなわち、焼成したパン類は、耐凍性が付与されるので、凍結してもパン生地の組織が崩れてパン生地の表面に皺が発生したり、縮み変形等の性状変化（冷凍障害）が起こらなくなる。しかも、互いの水分の粒子間に油脂皮膜が介在しているので、冷凍しても、目立った氷の結晶に成長することがないので、このパン類を解凍した際に、氷の溶解による濡れた状態になることもない。
As a result, the moisture contained in the bread seeds is in the form of fine particles of water wrapped in oil and fat. Therefore, even if the breads made by baking this bread seed are frozen and frozen, the moisture contained in the bread dough However, it has a low probability of being separated from other components to form ice crystals, and the ice crystals in the vicinity are gathered and do not grow into large crystals.
That is, since the baked breads are imparted with freezing resistance, even when frozen, the texture of the bread dough collapses and wrinkles are generated on the surface of the bread dough, and property changes such as shrinkage (freezing damage) do not occur. In addition, since the oil film is interposed between the water particles of each other, it does not grow into conspicuous ice crystals even after freezing. There will be no state of failure.
さらに、乳化油脂組成物は、ｐＨ１２以上の強アルカリ性のアルカリイオン水の界面活性作用と還元作用が、パン類を製造する上で好適に作用し、デンプン、タンパク質、油脂の老化を抑制する。そして、焼成したパン類を冷凍したのちに解凍したものであっても、焼きたてのパン類と同様の品質が保持されることから、商品として販売することが可能である。
さらに、この乳化油脂組成物は、化学合成された添加物ではなく、従来の乳化剤のように増粘剤が添加されているものでもないことから、健康指向に合ったパン類を得ることができる。
Furthermore, in the emulsified oil / fat composition, the surface-active action and the reducing action of strongly alkaline alkaline ionized water having a pH of 12 or more are suitable for producing breads, and suppress the aging of starch, protein and fat / oil. Even if the baked bread is frozen and then thawed, the quality similar to that of the freshly baked bread is maintained, so that it can be sold as a product.
Furthermore, since this emulsified oil / fat composition is not a chemically synthesized additive, nor is a thickener added like a conventional emulsifier, breads suitable for health can be obtained. .
Claims (1)
前記副原料の一つとして、アルカリイオン水と食用油脂とを混合することによって生成した乳化油脂組成物を、前記主原料１００重量部に対して、１〜２０重量部の範囲で、主原料を混捏する前に、水と共に混入し、
前記水を、前記乳化油脂組成物に含まれるアルカリイオン水によってアルカリ性に改質し、
これらを混捏することにより、生地中においてグルテンを形成し、
グルテンが形成された後に、油脂を徐々に加え、この油脂をまんべんなく混ぜ合わせてパン種を形成することを特徴とし、
更に、前記乳化油脂組成物は、ｐＨ１２以上のアルカリイオン水１００重量部に対し、食用油脂を１〜５０重量部の範囲で混合すると共に、適量の糖類を混入し、攪拌して、微粒子化させた食用油脂を、アルカリイオン水の界面活性力によってアルカリイオン水と結合させ、エマルジョン化したものであることを特徴とするパン類の製造方法。 In the method for producing breads, which are mixed with the main ingredients and auxiliary ingredients, kneaded to make bread seeds, fermented and baked , frozen .
As one of the auxiliary materials, an emulsified oil / fat composition produced by mixing alkaline ionized water and edible oil / fat in a range of 1 to 20 parts by weight with respect to 100 parts by weight of the main material. Before chaotic , mix with water ,
The water is modified to be alkaline with alkaline ionized water contained in the emulsified oil / fat composition,
By kneading these, form gluten in the dough,
After gluten is formed, fats and oils are gradually added, and the fats and oils are mixed evenly to form bread seeds ,
Furthermore, the emulsified oil / fat composition is mixed with edible oil / fat in an amount of 1-50 parts by weight with 100 parts by weight of alkaline ionized water having a pH of 12 or more, mixed with an appropriate amount of saccharide, and stirred to make fine particles. A method for producing bread, characterized in that edible fats and oils are combined with alkaline ionized water by the surface activity of alkaline ionized water and emulsified .
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