JP6254462B2 - Bread production method - Google Patents
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- JP6254462B2 JP6254462B2 JP2014041250A JP2014041250A JP6254462B2 JP 6254462 B2 JP6254462 B2 JP 6254462B2 JP 2014041250 A JP2014041250 A JP 2014041250A JP 2014041250 A JP2014041250 A JP 2014041250A JP 6254462 B2 JP6254462 B2 JP 6254462B2
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- 235000008429 bread Nutrition 0.000 title claims description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 90
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 63
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 62
- 235000013312 flour Nutrition 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 28
- 238000004898 kneading Methods 0.000 claims description 18
- 240000002515 Encephalartos caffer Species 0.000 claims 1
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 22
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000000463 material Substances 0.000 description 14
- 108010024636 Glutathione Proteins 0.000 description 11
- 239000004480 active ingredient Substances 0.000 description 11
- 229960003180 glutathione Drugs 0.000 description 11
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000012796 pita bread Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、製パン性がよく、良好な風味と食感を有するパン類の製造方法に関する。 The present invention relates to a method for producing bread having good bread-making properties and good flavor and texture.
従来、小麦粉と熱水を混捏して種生地（湯種）を得、これにさらに小麦粉、イーストおよび他の副材料を加えてパン生地を作製し、発酵、焼成することによるパンの製造方法（いわゆる、湯種法）が知られている。湯種法により製造されたパンは、熱水の添加によって澱粉の一部がα化されることにより、モチモチとした独特の好ましい食感を有する。 Conventionally, a wheat dough is mixed with hot water to obtain a seed dough (hot water seed), and further, flour, yeast and other auxiliary materials are added to prepare a bread dough, which is fermented and baked (so-called bread manufacturing method) The hot water method is known. Bread produced by the hot water seed method has a unique and pleasant texture that is mochi-mochi because part of the starch is alpha-converted by the addition of hot water.
改良した湯種法が提案されている。例えば、特許文献１には、少なくとも全小麦粉量のうち一部の小麦粉と４０〜６５℃の温水とを該温水の温度以上の捏上温度になるまで、または５５〜７０℃の捏上温度になるまで、加温しながら混捏して湯捏種を作成する湯捏種作成工程を含むパン類生地の製造方法が記載されている。また特許文献２には、小麦粉とイースト以外の副材料とを水分とともに混捏して５５〜８０℃程度の温度の中麺に練り上げ、ここに小麦粉およびイーストを含む副材料を混捏して練り上げたパン生地を用いるパン類の製造方法が記載されている。また特許文献３には、小麦粉に熱水を加えて混捏して中間生地を調製する工程と、この中間生地あるいはこの中間生地を含むパン生地を−５℃以上１５℃以下の範囲で１５時間以上７２時間以下保存する工程とを含むパン類の製造方法が記載されている。
いずれにせよ、上述のような従来の湯種法では、種生地は、基本的には小麦粉のみから製造され、特にその製造に熱水を用いることから、パン酵母や他の発酵種を含むことはなかった。
An improved hot water method has been proposed. For example, in Patent Document 1, at least a portion of the total amount of flour and warm water of 40 to 65 ° C. are used until the soaking temperature is equal to or higher than the temperature of the warm water, or the soaking temperature is 55 to 70 ° C. Until now, there has been described a method for producing bread dough, which includes a hot water seed preparation step in which hot water seeds are prepared by kneading while heating. Patent Document 2 discloses that bread and dough other than yeast are kneaded together with moisture and kneaded into medium noodles at a temperature of about 55 to 80 ° C., and then kneaded with kneaded flour and yeast. A method for producing breads using is described. Patent Document 3 discloses a process of preparing an intermediate dough by adding hot water to wheat flour and mixing the intermediate dough or the bread dough containing the intermediate dough in a range of −5 ° C. to 15 ° C. for 15 hours to 72 hours. And a method for producing bread including a step of storing for less than an hour.
In any case, in the conventional hot water seed method as described above, the seed dough is basically produced only from wheat flour, and particularly uses hot water for its production, so that it contains baker's yeast and other fermented species. There was no.
従来の湯種法で製造した生地は、伸展性が少なく、作業性や機械耐性（いわゆる、製パン性）に劣るという問題があり、その改善が求められていた。また、湯種法で製造されたパン類の風味と食感のさらなる向上も求められている。本発明は、湯種法により製造されたパン類の風味と食感、および製パン性の改良に関する。 The dough manufactured by the conventional hot water seed method has a problem that it has low extensibility and is inferior in workability and mechanical resistance (so-called bread-making property), and improvement has been demanded. There is also a need for further improvements in the flavor and texture of breads produced by the hot water method. The present invention relates to the flavor and texture of breads produced by the hot water method, and the improvement of bread making properties.
本発明者は、鋭意研究を重ねた結果、パン酵母を熱によって死滅させながら穀粉および水分とともに混捏して得られた湯種を用いることにより、パン酵母を死滅させたときに得られる有効成分（生地物性に影響を与えるグルタチオン、および風味や香味成分に影響を及ぼすと思われる蛋白質成分等）の効能および機能を利用することができるので、風味と食感が向上し、生地物性が改良されたパン類が得られることを見出した。 As a result of intensive research, the present inventor has obtained an active ingredient obtained by killing baker's yeast by using a hot water seed obtained by mixing with flour and moisture while killing baker's yeast by heat ( The effects and functions of glutathione, which affects the physical properties of the dough, and protein components that are thought to affect the flavor and flavor components, etc.) can be used, improving the flavor and texture and improving the physical properties of the dough It was found that breads can be obtained.
したがって、本発明は、パン酵母を死滅させながら混捏することを含む、湯種の製造方法を提供する。
また本発明は、パン酵母を熱によって死滅させながら穀粉および水分とともに混捏することを含む、湯種の製造方法を提供する。
さらに本発明は、上記方法で製造された湯種を用いてパン類生地を作製することを含む、パン類生地の製造方法を提供する。
さらに本発明は、上記方法で製造されたパン類生地を発酵および焼成することを含む、パン類の製造方法を提供する。
Therefore, the present invention provides a method for producing hot water seeds, which includes mixing while killing baker's yeast.
The present invention also provides a method for producing hot water seeds, which comprises kneading baker's yeast together with flour and moisture while killing it by heat.
Furthermore, this invention provides the manufacturing method of bread dough including producing bread dough using the hot water seed manufactured by the said method.
Furthermore, this invention provides the manufacturing method of bread including fermenting and baking the bread dough manufactured by the said method.
本発明に従って製造された湯種を用いることにより、製パン性を向上させることができ、かつパン類に良好な風味と食感を付与することができる。 By using the hot water type produced according to the present invention, bread-making property can be improved, and good flavor and texture can be imparted to breads.
本明細書において湯種とは、穀粉を含む材料と水分とを高温下で混捏させて得られるパン類用の種生地をいう。本発明の湯種の製造方法は、穀粉を含む材料と水分に加えて、さらにパン酵母を添加して混捏する方法であって、その際、混捏の前または混捏中に該パン酵母を死滅させる処理を行うことにより、該酵母に有効成分（例えば、生地物性に影響を与えるグルタチオン、および風味や香味成分に影響を及ぼすと思われる蛋白質成分等）を生成させることを特徴とする。 In the present specification, the hot water seed refers to a seed dough for bread obtained by kneading a material containing flour and moisture at a high temperature. The method for producing hot water seeds according to the present invention is a method of adding baker's yeast in addition to flour-containing materials and moisture, and kneading the baker's yeast before or during kneading. By performing the treatment, the yeast is characterized in that an active ingredient (for example, glutathione that affects the physical properties of the dough, and a protein component that seems to affect the flavor and flavor components) is generated.
本発明の湯種の製造方法において使用される穀粉としては、薄力粉、中力粉、強力粉、全粒粉等の小麦粉、ライ麦粉、米粉、そば粉、これらの混合粉などのパン類に使用され得る穀粉であれば特に限定されないが、小麦粉が好ましい。本発明の湯種の製造方法に使用される当該穀粉の量は、当該湯種を用いたパン類生地の製造に使用される全穀粉量の一部、好ましくは１０〜３０質量％であり得る。 As flour used in the method for producing hot water seeds of the present invention, flour that can be used in breads such as wheat flour, rye flour, rice flour, buckwheat flour, mixed flour, etc. If it is, it will not specifically limit, but flour is preferable. The amount of the flour used in the method for producing hot water seeds of the present invention may be a part of the total flour amount used for the production of bread dough using the hot water seeds, preferably 10 to 30% by mass. .
本発明の湯種の製造方法において使用されるパン酵母としては、市販されている生イースト、ドライイースト、セミドライイースト、インスタントドライイーストなどを使用することができる。本発明の湯種の製造方法に使用されるパン酵母の量は、当該湯種の製造に使用される穀粉１００質量部に対して０．１〜４０質量部、好ましくは１０〜３０質量部であり得る。 As the baker's yeast used in the method for producing hot water seeds of the present invention, commercially available fresh yeast, dry yeast, semi-dry yeast, instant dry yeast and the like can be used. The amount of baker's yeast used in the method for producing hot water seeds of the present invention is 0.1 to 40 parts by weight, preferably 10 to 30 parts by weight, based on 100 parts by weight of flour used for manufacturing the hot water seeds. possible.
本発明の湯種の製造方法においては、パン酵母を死滅させながら穀粉および水分とともに混捏する。パン酵母を死滅させる方法としては、パン酵母を高温に曝し、熱によって死滅させる方法が好ましい。一般的なパン酵母は高温下では発酵力が低下することから、従来、パン酵母と生地との混捏は、通常４２℃以下、好ましくは４０℃以下で行われている。これに対し、本発明の方法では、酵母を死滅させてグルタチオン等の有効成分を生成させればよく、混捏後に酵母が発酵力を維持している必要はない。パン酵母をより高温に曝す方が、グルタチオン等の有効成分の生成効率の観点からは好ましい。 In the method for producing hot water seeds of the present invention, baker's yeast is kneaded together with flour and moisture while being killed. As a method of killing baker's yeast, a method of exposing baker's yeast to a high temperature and killing it by heat is preferable. Since general baker's yeast has a lower fermenting power at high temperatures, conventionally, kneading between baker's yeast and dough is usually performed at 42 ° C. or lower, preferably 40 ° C. or lower. On the other hand, in the method of the present invention, the yeast may be killed to produce an active ingredient such as glutathione, and it is not necessary for the yeast to maintain the fermenting power after kneading. It is preferable to expose baker's yeast to a higher temperature from the viewpoint of the production efficiency of active ingredients such as glutathione.
本発明の好ましい方法においては、パン酵母を熱水に接触させることにより、該パン酵母を死滅させる。パン酵母に接触させる熱水の温度は、５５℃以上であればよく、好ましくは６５℃以上またはそれより高く、より好ましくは７０℃以上である。該熱水の温度が５５℃より低いと、グルタチオン等の有効成分が効率よく生成されない。該熱水の温度は１００℃を超えてもよいが、準備の容易さからは１００℃以下が好ましい。したがって、パン酵母に接触させる熱水の温度範囲は、好ましくは５５℃〜１００℃、より好ましくは６５℃超〜１００℃、さらに好ましくは７０℃〜１００℃である。 In a preferred method of the present invention, the baker's yeast is killed by contacting the baker's yeast with hot water. The temperature of hot water to be brought into contact with baker's yeast may be 55 ° C. or higher, preferably 65 ° C. or higher, and more preferably 70 ° C. or higher. When the temperature of the hot water is lower than 55 ° C., an active ingredient such as glutathione is not efficiently generated. The temperature of the hot water may exceed 100 ° C., but is preferably 100 ° C. or less from the standpoint of ease of preparation. Therefore, the temperature range of hot water to be contacted with baker's yeast is preferably 55 ° C to 100 ° C, more preferably more than 65 ° C to 100 ° C, and further preferably 70 ° C to 100 ° C.
本発明の湯種の製造方法の一例においては、パン酵母と熱水とを混合し、次いでこれを穀粉に添加して混捏する。これにより、パン酵母を熱によって死滅させながら穀粉および水分とともに混捏する。より詳細には、最初にパン酵母と、好ましくは５５℃〜１００℃、より好ましくは６５℃超〜１００℃、さらに好ましくは７０℃〜１００℃の熱水とを混合してそれらを接触させることにより、該パン酵母を死滅させて、グルタチオン等の有効成分を生成させる。熱水は沸騰水を用いるのが簡便である。次いで、グルタチオン等の有効成分を生成したパン酵母と熱水との混合物を、穀粉に添加して混捏する。必要に応じて、さらに水分を添加してもよい。混捏の際の温度は特に限定されないが、混捏物の中心温度として４０℃〜９０℃程度が好ましい。 In an example of the method for producing hot water seeds of the present invention, baker's yeast and hot water are mixed, and then added to flour and kneaded. Thereby, baker's yeast is mixed with flour and moisture while being killed by heat. More specifically, the baker's yeast is first mixed with hot water, preferably 55 ° C to 100 ° C, more preferably more than 65 ° C to 100 ° C, and even more preferably 70 ° C to 100 ° C, and then contacted. To kill the baker's yeast and produce an active ingredient such as glutathione. It is convenient to use boiling water as hot water. Next, a mixture of baker's yeast that has produced an active ingredient such as glutathione and hot water is added to the flour and kneaded. You may add a water | moisture content further as needed. Although the temperature at the time of kneading is not specifically limited, About 40 degreeC-90 degreeC is preferable as center temperature of a kneading thing.
本発明の湯種の製造方法の別の例においては、パン酵母を熱水と接触させながら穀粉と混捏する。これにより、パン酵母を死滅させながら穀粉および水分とともに混捏する。より詳細には、穀粉に、パン酵母と熱水とを添加して混捏することにより、パン酵母を熱水と接触させて死滅させてグルタチオン等の有効成分を生成させるとともに、それと並行して穀粉との混捏を行う。穀粉へのパン酵母と熱水の添加の順序は特に限定されないが、好ましくは、穀粉にパン酵母を添加し、同時にまたはその上から熱水を添加してパン酵母を熱水と接触させ、次いでそれらを混捏するとよい。本方法の場合、添加する熱水の温度は、パン酵母との接触時の温度として５５℃〜１００℃、好ましくは６５℃超〜１００℃、より好ましくは７０℃〜１００℃となるように設定することが望ましい。パン酵母とともに穀粉に添加する熱水の温度は、穀粉との接触や混捏作業により温度が低下することを考慮すると、上記温度範囲よりも高温、好ましくは７０℃以上、より好ましくは８０℃以上とする。沸騰水を用いるのが簡便である。あるいは、またはさらに、熱水の温度が上記温度範囲を維持できるように、混捏作業を加温下で行ってもよい。なお、上記一定時間熱水の温度を維持した後の混捏温度は特に限定されないが、混捏物の中心温度として４０℃〜９０℃程度が好ましい。 In another example of the method for producing hot water seeds of the present invention, baker's yeast is mixed with flour while being in contact with hot water. Thereby, it mixes with flour and water | moisture content, killing baker's yeast. More specifically, baker's yeast is brought into contact with hot water and killed by adding baker's yeast and hot water to the flour to produce an active ingredient such as glutathione, and in parallel with the flour Chaos with. The order of adding baker's yeast and hot water to the flour is not particularly limited, but preferably baker's yeast is added to the flour, and hot water is added at the same time or above to bring the baker's yeast into contact with hot water, It is good to chaos them. In the case of this method, the temperature of the hot water to be added is set to 55 to 100 ° C, preferably more than 65 to 100 ° C, more preferably 70 to 100 ° C as the temperature at the time of contact with baker's yeast. It is desirable to do. The temperature of the hot water added to the flour together with baker's yeast is higher than the above temperature range, preferably 70 ° C. or higher, more preferably 80 ° C. or higher, considering that the temperature decreases due to contact with flour or kneading work. To do. It is convenient to use boiling water. Alternatively, or in addition, the kneading operation may be performed under heating so that the temperature of the hot water can maintain the above temperature range. In addition, the kneading temperature after maintaining the temperature of the hot water for the predetermined time is not particularly limited, but the center temperature of the kneaded material is preferably about 40 ° C to 90 ° C.
本発明の湯種の製造方法のさらに別の例においては、穀粉とパン酵母と水とを加温しながら混捏する。これにより、パン酵母を死滅させながら（すなわちグルタチオン等の有効成分を生成させながら）穀粉と水と混捏する。水は、常温の水を使用してもよいが、好ましくは５５℃〜１００℃、より好ましくは６５℃超〜１００℃、さらに好ましくは７０℃〜１００℃の熱水を用いる。加温の際の温度は、混捏物の中心温度が、好ましくは４０℃〜９０℃程度、より好ましくは５５℃〜９０℃となるようにする。 In still another example of the method for producing hot water of the present invention, flour, baker's yeast, and water are kneaded while warming. Thereby, flour and water are mixed while killing baker's yeast (that is, while producing an active ingredient such as glutathione). Although normal temperature water may be used as the water, it is preferably 55 ° C to 100 ° C, more preferably more than 65 ° C to 100 ° C, and still more preferably hot water of 70 ° C to 100 ° C. The temperature at the time of heating is such that the central temperature of the kneaded material is preferably about 40 ° C to 90 ° C, more preferably 55 ° C to 90 ° C.
上記に例示した方法は、組み合わせて行うことができる。例えば、最初にパン酵母と５５℃〜１００℃、好ましくは６５℃超〜１００℃、より好ましくは７０℃〜１００℃の熱水とを混合してそれらを接触させることにより、該パン酵母を死滅させて、グルタチオン等の有効成分を生成させる。次いで、該混合物を穀粉に添加し、必要に応じて加温しながら混捏して、生き残ったパン酵母を該熱水とを接触させて死滅させ、グルタチオン等の有効成分をさらに生成させることができる。 The methods exemplified above can be performed in combination. For example, baker's yeast is killed by first mixing baker's yeast with hot water at 55 ° C to 100 ° C, preferably more than 65 ° C to 100 ° C, more preferably 70 ° C to 100 ° C and bringing them into contact with each other. To produce an active ingredient such as glutathione. Then, the mixture can be added to the flour, kneaded while warming as necessary, and the surviving baker's yeast is brought into contact with the hot water to be killed to further produce an active ingredient such as glutathione. .
本発明により製造される湯種には、パン類に通常添加される副材料、例えば、食塩、糖類、卵、粉乳、油脂、グルテン、増粘剤等が添加されていてもよい。これらの副材料は、上記穀粉、パン酵母または水と一緒に添加、混捏されればよいが、穀粉とパン酵母と水とを混捏した後に添加されてもよい。 The hot water produced according to the present invention may be added with auxiliary materials usually added to breads, such as salt, sugar, egg, powdered milk, fats and oils, gluten, thickener and the like. These sub-materials may be added and mixed together with the flour, baker's yeast or water, but may be added after mixing flour, baker's yeast and water.
以上の手順により、湯種を製造することができる。製造された湯種は、製造後一旦冷却することが好ましい。冷却は、例えば３〜６℃の温度で１０〜１８時間行えばよい。冷却された湯種は、後述するパン類生地の製造方法に供される。 The hot water seed can be manufactured by the above procedure. The produced hot water type is preferably cooled once after production. Cooling may be performed at a temperature of 3 to 6 ° C. for 10 to 18 hours, for example. The cooled hot water seed is supplied to a method for producing bread dough described later.
上記本発明の方法により製造された湯種からのパン類生地の製造は、当該湯種を種生地として用いる以外は、通常のパンの製造方法に従って行えばよい。すなわち、当該湯種に、穀粉、さらなるパン酵母、副材料等のパン生地の製造に通常使用される材料と、水分とを添加し、常温下で混捏して生地を得ればよい。あるいはさらに、当該生地と従来技術と同様にして得られた中種とを用いて、これらに更に上記材料と水分とを添加し混捏してパン類生地を製造してもよい。 The production of bread dough from the hot water seed produced by the above-described method of the present invention may be carried out in accordance with a normal bread manufacturing method, except that the hot water seed is used as a seed dough. That is, the dough may be obtained by adding to the hot water a material normally used for producing bread dough such as flour, further baker's yeast, and auxiliary materials, and moisture, and kneading at room temperature. Alternatively, the dough and a medium seed obtained in the same manner as in the prior art may be used, and the above materials and moisture may be further added and kneaded to produce bread dough.
上記パン類生地の製造方法において使用される穀粉および副材料としては、それぞれ、上述した本発明の湯種に使用され得る穀粉および副材料と同じものが挙げられる。本発明のパン生地の製造方法において使用されるパン酵母としては、市販されている生イースト、セミドライイースト、ドライイースト等であればよく、特に限定されない。水分としては、水、および牛乳、豆乳等のミルクが挙げられる。 Examples of the flour and sub-material used in the method for producing bread dough include the same flour and sub-material that can be used for the above-described hot water seed of the present invention. The baker's yeast used in the method for producing bread dough of the present invention is not particularly limited as long as it is a commercially available raw yeast, semi-dry yeast, dry yeast or the like. Examples of water include water and milk such as milk and soy milk.
上記パン類生地を、通常の手順に従って発酵、成型、焼成等することにより、パン類を製造することができる。上記パン類生地から得られるパン類としては、イースト発酵された生地を焼成して得られるあらゆる食品、例えば、フランスパン（フィセル、バタール等）、ドイツパン（カイザーゼンメル、ライ麦パン等）、食パン（イギリスパン等）、リッチパン（バターロール、デニッシュ等）、イタリアパン（フォカッチャ、パネトーネ等）、ベルギーパン（ワッフル等）、中近東パン（ナン、ピタパン等）などのパン；ピザ；豚まん、花巻等の中華まんや中華パン；ドーナツ等の各種焼き菓子、などが挙げられるが、特に限定されない。上記パン類は、菓子パンや総菜パン等の具材とともに焼成されるものであってもよい。 Bread can be produced by subjecting the bread dough to fermentation, molding, baking and the like according to a normal procedure. Examples of breads obtained from the above bread dough include all foods obtained by baking yeast-fermented dough, such as French bread (such as ficel and batar), German bread (such as Kaiser Zenmel and rye bread), and bread ( British bread, etc.), rich bread (butter roll, Danish, etc.), Italian bread (Focaccia, Panettone, etc.), Belgian bread (waffle, etc.), Middle Eastern bread (Nan, Pita bread, etc.); Pizza; Examples include, but are not limited to, Chinese buns and Chinese breads; various baked goods such as donuts. The breads may be baked together with ingredients such as sweet bread and prepared bread.
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
製造例１〜１４
表１記載の材料をあわせて３分間混捏し、湯種を製造した。
Production Examples 1-14
The materials listed in Table 1 were mixed together for 3 minutes to produce hot water seeds.
製造例１５〜１９
パン酵母と表２記載の熱水とを接触させた後、小麦粉に添加して混捏し、湯種を製造した。
Production Examples 15 to 19
After contacting baker's yeast and hot water described in Table 2, it was added to the flour and kneaded to produce a hot water seed.
製造例２０〜２５
小麦粉とパン酵母と水とを混合し、混合物の中心温度が表３記載の温度になるように加温しながら混捏して、湯種を製造した。
Production Examples 20-25
Wheat flour, baker's yeast, and water were mixed, and kneaded while heating so that the center temperature of the mixture became the temperature described in Table 3, to produce hot water seeds.
試験例１〜２５
製造例１〜２５の湯種を用い、各湯種の全量に表４〜５記載の材料を加え、表６記載の手順でパン生地を得、さらに当該生地からパンを製造した（試験例１〜２５）。製造されたパンについて、１０人のパネルで下記評価基準に従って評価を行い、その平均値を求めた。結果を表４〜５に示す。
Test Examples 1-25
Using the hot water seeds of Production Examples 1 to 25, the ingredients listed in Tables 4 to 5 were added to the total amount of each hot water seed, bread dough was obtained according to the procedure described in Table 6, and bread was produced from the dough (Test Examples 1 to 1). 25). About the manufactured bread, it evaluated in accordance with the following evaluation criteria with 10 panels, and calculated | required the average value. The results are shown in Tables 4-5.
＜評価＞
風味
５：風味が非常に良好
４：風味良好
３：やや風味良好
２：風味がやや劣る
１：風味が劣る
食感
５：非常にしっとりとし、モチモチとした食感
４：しっとりとし、モチモチとした食感
３：ややしっとりとし、モチモチとした食感
２：ややしっとり感に欠ける
１：しっとり感に欠ける
製パン性
５：製パン性が非常に良好
４：製パン性が良好
３：製パン性がやや良好
２：製パン性がやや劣る
１：製パン性が劣る
<Evaluation>
Flavor 5: Flavor is very good 4: Flavor is good 3: Flavor is slightly good 2: Flavor is slightly inferior 1: Texture is poor in flavor 5: Texture is very moist and moist Texture 3: Slightly moist and moist texture 2: Slightly moist feeling 1: Breadiness lacking moistness 5: Very good breadmaking 4: Good breadmaking 3: Breadiness Slightly good 2: Slightly inferior breadmaking 1: Inferior breadmaking
試験例２６〜２８
製造例７、９、１３と同じ手順で湯種を製造した。冷却した各湯種の全量と表７記載の材料から、同表記載の手順でパン生地を得、さらに当該生地からパンを製造した（試験例２６〜２８）。製造されたパンについて、１０人のパネルで試験例１〜２５と同様の基準に従って評価を行い、その平均値を求めた。結果を表７に示す。
Test Examples 26 to 28
Hot water seeds were produced in the same procedure as in Production Examples 7, 9, and 13. Bread dough was obtained from the total amount of each of the cooled hot water species and the materials shown in Table 7 by the procedure described in the table, and bread was produced from the dough (Test Examples 26 to 28). About the manufactured bread, it evaluated according to the criteria similar to Test Examples 1-25 with 10 panels, and calculated | required the average value. The results are shown in Table 7.
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