JP6086480B2 - 冷凍生地の製造方法 - Google Patents
冷凍生地の製造方法 Download PDFInfo
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- 235000012470 frozen dough Nutrition 0.000 title claims description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 229920002472 Starch Polymers 0.000 claims description 53
- 235000019698 starch Nutrition 0.000 claims description 47
- 239000008107 starch Substances 0.000 claims description 46
- 239000002994 raw material Substances 0.000 claims description 10
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 23
- 239000007864 aqueous solution Substances 0.000 description 22
- 235000013312 flour Nutrition 0.000 description 20
- 235000008429 bread Nutrition 0.000 description 17
- 235000012791 bagels Nutrition 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 230000002378 acidificating effect Effects 0.000 description 2
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- -1 waxy starch Polymers 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LLQPHQFNMLZJMP-UHFFFAOYSA-N Fentrazamide Chemical compound N1=NN(C=2C(=CC=CC=2)Cl)C(=O)N1C(=O)N(CC)C1CCCCC1 LLQPHQFNMLZJMP-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000000278 Syzygium polyanthum Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012184 tortilla Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
冷凍前の生地の表面に付着させる液(以下、前処理液ともいう)として、澱粉(主成分)、糖類及び水を含有する澱粉水溶液を調製した。より具体的には、水にα化小麦澱粉(松谷化学製、商品名「マツノリンW」)及び上白糖を添加・撹拌して、澱粉含有量、糖類含有量の異なる複数の前処理液(澱粉水溶液)を調製した。各前処理液(澱粉水溶液)に、下記製造方法により得られたホイロ発酵済みベーグル用生地の全体を浸漬させることにより、該生地の表面の全域に前処理液を付着させた後、該生地を−40℃にて20分間急速冷凍して、ホイロ発酵済みベーグル用冷凍生地を得た。得られた冷凍生地は、冷凍ストッカーにて−20℃で冷凍保管した。
市販の製パン用ミキサー(カントーミキサー製、商品名「HPI−20M」)に、下記の生地原料を投入し、低速で10分間、中低速で15分間混合し、捏上温度24℃で生地を調製した。この生地を温度27℃、湿度75%の環境下で30分間一時発酵させた後、カッターを用いて質量100gの生地に分割し、ベンチタイムを15分間とった後、その分割された複数個の生地をそれぞれリング状に成形し布取りした。次いで、このリング状の成形生地を温度27℃、湿度75%の環境下で30〜60分間ホイロ発酵させ、ホイロ発酵済みベーグル用生地を得た。
・生地原料:小麦粉(日清製粉(株)製、商品名「ブリザードイノーバ」)100質量部、イースト(顆粒状)0.5質量部、増粘剤(三晶製、商品名「GENU type FREEZE-J」)1質量部、乳化剤(理研ビタミン製、商品名「MM−100」)0.3質量部、モルトシロップ2質量部、食塩1.6質量部、上白糖4質量部、ショートニング3質量部、水50質量部。
ホイロ発酵済みベーグル用生地を前処理液に浸漬させずにそのまま冷凍した以外は、実施例1と同様にしてホイロ発酵済みベーグル用冷凍生地を得た。
前処理液として、澱粉水溶液に代えてλ−カラギーナン濃度1質量%のλ−カラギーナン水溶液を用いた以外は、実施例1と同様にしてホイロ発酵済みベーグル用冷凍生地を得た。
実施例及び比較例で得られた冷凍保管中の冷凍生地を、解凍せずにそのまま200℃のオーブンにて28分間焼成して、ベーグルを得た。得られたベーグルの外観(ひび割れ、色艶の有無)を10名のパネラーに目視観察してもらい、下記評価基準に基づき評価してもらった。その評価結果(パネラー10名の平均点)を下記表1に示す。
5点:ひび割れが認められなかった。
4点:ひび割れがほとんど認められなかった。
3点:ひび割れが僅かに認められた。
2点:ひび割れが認められた。
1点:ひび割れがかなり認められた。
5点:色艶がかなり良かった。
4点:色艶が良かった。
3点:色艶が少し良かった。
2点:色艶がほぼなかった。
1点:色艶が全くなかった。
Claims (3)
- 原料を混捏して生地を調製し、該生地を発酵させ、該生地の表面に澱粉水溶液を付着させた後、該生地を冷凍する、冷凍生地の製造方法であって、
前記澱粉水溶液が、澱粉5〜10質量%を含み且つ糖類5〜10質量%を含み、
前記澱粉がα化澱粉である、冷凍生地の製造方法。 - 前記α化澱粉がα化小麦澱粉である請求項1記載の冷凍生地の製造方法。
- 前記糖類がショ糖である、請求項1又は2記載の冷凍生地の製造方法。
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JP2014161259A JP2014161259A (ja) | 2014-09-08 |
JP6086480B2 true JP6086480B2 (ja) | 2017-03-01 |
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Families Citing this family (1)
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CN110692675A (zh) * | 2019-10-25 | 2020-01-17 | 宿州国恩食品机械有限公司 | 一种高含水量机制油条面的制作方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS61205437A (ja) * | 1985-03-08 | 1986-09-11 | 日清製粉株式会社 | パン類の冷凍生地の製造方法 |
JPH02245170A (ja) * | 1989-03-17 | 1990-09-28 | Nippon Oil & Fats Co Ltd | 耐冷凍耐焼込み用ペースト状組成物 |
EP0769245A1 (en) * | 1995-10-19 | 1997-04-23 | Societe Des Produits Nestle S.A. | Browning composition |
JP3636843B2 (ja) * | 1996-10-01 | 2005-04-06 | ミヨシ油脂株式会社 | 焼成食品用艶出剤 |
US5965180A (en) * | 1997-01-10 | 1999-10-12 | The Pillsbury Company | Glaze for dough products |
CN1291864A (zh) * | 1998-03-02 | 2001-04-18 | 谢夫美国有限公司 | 酥脆面糊以及酥脆面糊涂层的食品 |
US8048459B2 (en) * | 2002-10-09 | 2011-11-01 | Advanced Food Technologies, Inc. | External coating composition for toaster pastries and other pastry products |
JP5773798B2 (ja) * | 2011-08-12 | 2015-09-02 | 千葉製粉株式会社 | 油脂を含む多層揚げ菓子及びその製造方法、並びに、油脂を含む多層揚げ菓子用の被覆剤 |
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