JP6852766B2 - Bread manufacturing method - Google Patents
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本発明は、きめ細かくソフトで口溶けが良好であり、さらにしっとり・もちもちした食感も兼ね備え、特に冷蔵や冷凍温度域でもこれらの特性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 breads, which are finely and softly melted in the mouth, have a moist and chewy texture, and have these characteristics even in a refrigerated or frozen temperature range.
消費者がパン類に求める品質は多様化しているが、その中でも、ソフトな食感に関するニーズは大きい。特許文献１においては、特定固体脂含量の油脂を含み、比重0.4−0.7g/mlとした製パン用水中油型油脂組成物を用いることで、ソフトで歯切れと口ごなれの良好なパン類が得られるとの記載がある。特許文献２は、パン生地をブレークダウン状態まで混捏して得られる、ソフトでしとりが感じられるケーキ様食感のパンに関する出願であるが、「麩切れ」段階を越えた生地はベタついて弾力を失い、成形方法やパンの形状が制限されてしまう。 The quality that consumers demand for bread is diversifying, but among them, there is a great need for a soft texture. In Patent Document 1, by using an oil-in-water oil-type oil-and-fat composition for bread making, which contains fats and oils having a specific solid fat content and has a specific gravity of 0.4-0.7 g / ml, breads that are soft and have good crispness and smoothness can be produced. There is a description that it can be obtained. Patent Document 2 is an application relating to bread with a soft and moist texture, which is obtained by kneading bread dough to a breakdown state, but the dough beyond the "cutting" stage becomes sticky and loses elasticity. , The molding method and the shape of the bread are limited.
また近年は夏場に冷やしてさっぱりと食べられる菓子パンなど、冷蔵・冷凍温度域においてもソフトで口溶けの良いパンが求められる場面が増加している。特許文献３においては、油脂を対粉１５重量％以上添加し内相の平均細孔径と破断応力を特定範囲とすることで、冷凍状態でさっくりと食べやすいパンを提供できるとの記載がある。 In recent years, there has been an increasing demand for soft and melt-in-the-mouth bread even in the refrigerated / frozen temperature range, such as sweet bread that can be chilled and eaten refreshingly in the summer. Patent Document 3 describes that by adding fats and oils in an amount of 15% by weight or more based on flour and setting the average pore diameter and breaking stress of the internal phase within a specific range, bread that is easy to eat in a frozen state can be provided. ..
一方、しっとり・もちもちした食感に関するニーズも大きいが、口中での「ひき」や「もたつき」を伴わず、口溶け良好で且つ冷蔵・冷凍温度域においてもこのような食感を有するパンを製造することは困難であった。 On the other hand, there is a great need for a moist and chewy texture, but we manufacture bread that melts well in the mouth and has such a texture even in the refrigerated / frozen temperature range, without "squeezing" or "stickiness" in the mouth. It was difficult.
本発明はきめ細かく、ソフトで口溶けの良好なパン類、さらにしっとり・もちもちした食感を付与することも可能で、かつ、冷蔵・冷凍温度域でもこれらの特性を有するパン類を提供することを課題とする。 An object of the present invention is to provide breads that are fine, soft and melt in the mouth, and that can be provided with a moist and chewy texture and that have these characteristics even in a refrigerated / frozen temperature range. And.
本発明者は上記課題を解決するため検討を行い、まず、中種法によるパンの製造法において、中種に対し、練り込み用の可塑性油脂に卵黄を加え起泡させて混合し、同時に食塩の添加時期および方法を調整することで、きわめてソフトで口溶けの良好なパンが得られることを見出した。さらに本捏工程の最終段階で加水することで、ソフトさを維持したまましっとり・もちもち食感を付与可能であること、かつ、これらの特徴は冷蔵・冷凍温度でも発揮されることを見出し、本発明を完成させた。 The present inventor conducted a study to solve the above problems. First, in the method for producing bread by the medium seed method, egg yolk was added to the plastic fat for kneading and foamed to mix the medium seed, and at the same time, salt was added. It was found that by adjusting the time and method of addition of the bread, a bread that is extremely soft and melts in the mouth can be obtained. Furthermore, we found that by adding water at the final stage of the main kneading process, it is possible to give a moist and chewy texture while maintaining softness, and that these characteristics are exhibited even at refrigerating and freezing temperatures. Completed the invention.
すなわち、本発明は
(1)中種法によるパン類の製造方法において本捏工程に以下の手順を含むことを特徴とする、パン類の製造方法、
1．中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する工程
2．食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する工程
(2)可塑性油脂混合物の比容積が1.1〜1.7cm3/gである、(1)に記載の製造方法、
(3)可塑性油脂混合物が食塩0.3重量部以上を含む、(1)ないし(2)に記載の製造方法、
(4)可塑性油脂混合物の混合後にさらに食塩0.3重量部以上を混合する、(1)ないし(3)に記載の製造方法、
(5)可塑性油脂混合物の混合後にさらに穀粉100重量部あたり5〜40重量部の水を混合する、(1)ないし(4)に記載の製造方法、
(6)加水量の合計が穀粉100重量部あたり55〜90重量部である、(5)に記載の製造方法、である。
That is, the present invention
(1) A method for producing bread by the medium seed method, which comprises the following procedure in the main kneading process.
1. 1. Step of mixing flours, yeast, water and salt with 0.3 parts by weight or less per 100 parts by weight of flour with medium seeds
2. Step of mixing plastic fat and oil mixture containing edible fats and oils, egg yolk and sugar
(2) The production method according to (1), wherein the specific volume of the plastic oil / fat mixture is 1.1 to 1.7 cm 3 / g.
(3) The production method according to (1) to (2), wherein the plastic fat / oil mixture contains 0.3 parts by weight or more of salt.
(4) The production method according to (1) to (3), wherein 0.3 parts by weight or more of salt is further mixed after mixing the plastic fat / oil mixture.
(5) The production method according to (1) to (4), wherein 5 to 40 parts by weight of water is further mixed per 100 parts by weight of the flour after mixing the plastic oil / fat mixture.
(6) The production method according to (5), wherein the total amount of water added is 55 to 90 parts by weight per 100 parts by weight of flour.
本発明によれば、きめ細かくソフトで口溶けが良好であり、さらにしっとり・もちもちした食感も兼ね備え、特に冷蔵や冷凍温度域でもこれらの特性を有するパン類の製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing breads, which are finely and softly melted in the mouth, have a moist and chewy texture, and have these characteristics particularly even in a refrigerated or frozen temperature range.
（パン類）
本発明のパン類とは、小麦粉などの穀粉類、イースト、食塩及び水を主原料とし、糖類、乳製品、卵製品、食用油脂類などの副原料を添加し、混捏した生地を発酵、成形し、焼成、蒸し、フライ等の加熱により製造されるものを指し、菓子パン、食パン、テーブルロール、フランスパン、クロワッサン、デニッシュペストリー、イーストドーナツに例示される。
(Breads)
The breads of the present invention are made from flour such as wheat flour, yeast, salt and water as main raw materials, and auxiliary raw materials such as sugars, dairy products, egg products and edible oils and fats are added to ferment and mold the kneaded dough. It refers to those produced by heating such as baking, steaming, and frying, and is exemplified in sweet bread, bread, table rolls, French bread, croissants, Danish pastries, and yeast donuts.
（中種法）
本発明のパン類は中種法により製造する。すなわちまず、穀粉、イースト、水を主とする中種原材料を混合し、２〜４時間醗酵して中種を得る。糖を配合した加糖中種とすることもできる。中種原材料としてはこれらの他にイーストフード、卵などを適宜用いることができる。また、一般的な製法と同様、中種には食塩を配合しない。
(Medium seed method)
The breads of the present invention are produced by the medium seed method. That is, first, a medium seed raw material mainly composed of flour, yeast and water is mixed and fermented for 2 to 4 hours to obtain a medium seed. It can also be a sweetened medium seed containing sugar. In addition to these, yeast food, eggs and the like can be appropriately used as the medium seed raw material. Also, as with the general manufacturing method, salt is not added to the middle seeds.
（本捏工程）
通常公知の方法においては、中種に穀粉、食塩、糖類、脱脂粉乳、水などの本捏原材料を混合、ミキシングし、さらに食用油脂類を混合して本捏生地を得るが、本発明においては以下の手順で本捏工程を行う。
(1)中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する
(2)食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する
まず中種に対し、少なくとも穀粉類、イースト、水を加える。脱脂粉乳はここで加える。なお、この段階での食塩の混合量は、穀粉類100重量部に対し0.3重量部以下とする必要がある。望ましくはここで一度に、あるいは数回に分けてミキシングする。続いて、食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を一度に、あるいは数回に分けて混合する。この可塑性油脂混合物には、穀粉類100重量部に対し0.3重量部以上の食塩を含有させることができる。
(Main kneading process)
In a generally known method, a main kneading raw material such as grain flour, salt, sugar, defatted milk powder, and water is mixed and mixed with a medium seed, and then edible oils and fats are mixed to obtain a main kneading dough. The main kneading process is performed according to the following procedure.
(1) Mix flours, yeast, water, and salt in an amount of 0.3 parts by weight or less per 100 parts by weight of flour with the medium seeds.
(2) Mix edible oils and fats, egg yolk and plastic oil and fat mixture containing sugars First, add at least flours, yeast and water to the middle seeds. Skim milk powder is added here. The amount of salt mixed at this stage should be 0.3 parts by weight or less with respect to 100 parts by weight of flour. It is desirable to mix here all at once or in several batches. Subsequently, the plastic fat / oil mixture containing edible fats / oils, egg yolks and sugars is mixed at one time or in several times. This plastic fat / oil mixture can contain 0.3 parts by weight or more of salt with respect to 100 parts by weight of flours.
また本発明においては、可塑性油脂混合物の混合後に、さらに加水（バシナージュ／bassinage、差し水）することにより、ソフトで良好な口溶けと、しっとりモチモチした食感を兼ね備えたパン類が得られる。この特徴のある食感は冷蔵、冷凍温度域においても発揮され、例えば夏場の朝食、軽食としても極めて食べやすいパン類を提供することができる。また、本発明により調製した生地は冷凍し、都度解凍、焼成することも可能である。ここでの加水量は穀粉100重量部あたり5〜40重量部、より好ましくは10〜35重量部が例示される。また本発明の製造方法を用いた場合、全工程での加水量の合計（中種、本捏工程での加水量、可塑性油脂混合後の加水（バシナージュ）の合計量）を、穀粉100重量部あたり55〜90重量部、好ましくは60〜80重量部とすることが望ましい。 Further, in the present invention, breads having a soft and good melting in the mouth and a moist and chewy texture can be obtained by further adding water (basinage / watering) after mixing the plastic oil / fat mixture. This characteristic texture is exhibited even in the refrigerated and frozen temperature range, and it is possible to provide breads that are extremely easy to eat as, for example, breakfast in summer and light meals. Further, the dough prepared according to the present invention can be frozen, thawed and baked each time. The amount of water added here is exemplified by 5 to 40 parts by weight, more preferably 10 to 35 parts by weight per 100 parts by weight of flour. When the production method of the present invention is used, the total amount of water added in all steps (the total amount of water added in the middle seeds, the main kneading process, and the water content (basinage) after mixing the plastic fats and oils (basinage)) is 100 parts by weight of the flour. It is desirable that the amount is 55 to 90 parts by weight, preferably 60 to 80 parts by weight.
（食塩）
食塩は通常のパン類と同様、穀粉100重量部に対して0.8〜2重量部程度を配合する。なお、ここでの食塩とは、通常一般のベーカリー配合において単独の原材料として添加される食塩のことを示し、マーガリン等の原材料に予め含まれる食塩分とは別に算出して配合するものをいう。ここで本発明においては、本捏工程の開始段階において、中種に対し穀粉類、イースト、水とともに添加する食塩を穀粉100重量部あたり0.3重量部以下とすることを特徴とする。残りの食塩の添加方法としては、以下のいずれかの方法が例示できる。
(a)全量を、可塑性油脂混合物に混合して加える
(b)一部を可塑性油脂混合物に混合して加え、残りをその後から加える
(c)全量を、可塑性油脂混合物の混合後に加える
ここで、可塑性油脂混合物の混合より後から添加する食塩の量を0.3重量部以上、好ましくは0.5重量部以上とすることで、よりソフトで口溶けの良いパン類が得られやすくなる。ただし配合によっては生地作業性が低下する場合があるため、添加時期や量は適宜調整することができる。
(Salt)
As with ordinary breads, salt is mixed in an amount of about 0.8 to 2 parts by weight with respect to 100 parts by weight of flour. The salt here refers to salt that is usually added as a single raw material in a general bakery formulation, and refers to a salt that is calculated and blended separately from the salt content that is previously contained in the raw material such as margarine. Here, the present invention is characterized in that, at the start stage of the main kneading step, the amount of salt added together with flours, yeast and water to the middle seeds is 0.3 parts by weight or less per 100 parts by weight of the flour. As a method for adding the remaining salt, any of the following methods can be exemplified.
(a) Add the whole amount to the plastic fat mixture.
(b) Part of it is mixed with the plastic fat mixture and added, and the rest is added afterwards.
(c) Add the whole amount after mixing the plastic fat / oil mixture Here, by setting the amount of salt added after mixing the plastic fat / oil mixture to 0.3 parts by weight or more, preferably 0.5 part by weight or more, it is softer and melts in the mouth. It becomes easier to obtain good breads. However, depending on the composition, the workability of the dough may decrease, so the timing and amount of addition can be adjusted as appropriate.
（可塑性油脂混合物）
本発明の可塑性油脂混合物とは、食用油脂類、卵黄及び糖類を含有する組成物である。本発明においては、配合する可塑性油脂の全量ないしは一部を、少なくとも卵黄と糖類を加えクリーミングした状態で中種に混合する。この可塑性油脂混合物中には他にも食塩、粉乳類などを適宜加えることができ、混合工程にはミキサー、ビーター、ホイッパー、フードプロセッサー、へら、泡立て器などを適宜用いることができる。均一に混合するだけでも良いが、ホイッパー、泡立て器などを用いて起泡させることで、きめ細かい内相の形成に寄与し、よりソフトな食感のパン類を得ることができる。ここでの起泡させた可塑性油脂混合物の比容積は配合比により異なるが、好ましくは1.1〜1.7cm3/ｇ、より好ましくは1.1〜1.5cm3/ｇとすることが望ましい。これより小さいと、内相のきめ細かさとソフトな食感が得られにくくなる場合がある。一方、卵黄の割合を増やすことで更に比容積を上げることもできるが、あまり大きいと生地への混合が困難となる場合がある。
(Plastic oil / fat mixture)
The plastic fat-and-fat mixture of the present invention is a composition containing edible fats and oils, egg yolk and sugar. In the present invention, all or a part of the plastic fat or oil to be blended is mixed with the middle seeds in a creamed state by adding at least egg yolk and sugar. In addition, salt, milk powder and the like can be appropriately added to the plastic fat and oil mixture, and a mixer, beater, whipper, food processor, spatula, whisk and the like can be appropriately used in the mixing step. It is sufficient to mix them uniformly, but by foaming using a whipper, a whisk, or the like, it contributes to the formation of a fine internal phase, and breads having a softer texture can be obtained. The specific volume of the foamed plastic oil / fat mixture here varies depending on the compounding ratio, but is preferably 1.1 to 1.7 cm 3 / g, more preferably 1.1 to 1.5 cm 3 / g. If it is smaller than this, it may be difficult to obtain the fineness of the internal phase and the soft texture. On the other hand, it is possible to further increase the specific volume by increasing the proportion of egg yolk, but if it is too large, it may be difficult to mix it with the dough.
（食用油脂類）
本発明の可塑性油脂混合物に配合する食用油脂類としては、ショートニング、マーガリン、バター、コンパウンドマーガリン、ファットスプレッド、各種製パン練り込み用油脂組成物に例示される可塑性油脂類を使用することができる。これらの可塑性油脂類の原料としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示できる。また、本発明においては、前記可塑性油脂に加えて、液体ショートニングなどの流動性油脂類、各種乳化油脂類など、通常公知のパン類製造に用いられる食用油脂類を必要に応じて使用することができる。食用油脂類の配合全量は穀粉100重量部あたり5重量部以上、より好ましくは10重量部以上することで、しっとりしたソフトな食感が得られやすくなる。
(Edible oils and fats)
As the edible fats and oils to be blended in the plastic fats and oils mixture of the present invention, the plastic fats and oils exemplified in shortening, margarine, butter, compound margarine, fat spread, and various fats and oils for bread kneading can be used. Raw materials for these plastic fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, capoc oil, palm oil, palm kernel oil, milk fat, lard, fish oil, etc. Examples thereof include various animal and vegetable oils and fats such as whale oil and processed oils and fats such as hardened oils, fractionated oils and ester exchange oils thereof. Further, in the present invention, in addition to the above-mentioned plastic fats and oils, edible fats and oils generally known for producing breads such as fluid fats and oils such as liquid shortening and various emulsified fats and oils may be used as needed. it can. When the total amount of edible oils and fats is 5 parts by weight or more, more preferably 10 parts by weight or more per 100 parts by weight of the flour, a moist and soft texture can be easily obtained.
（卵黄）
可塑性油脂混合物に配合する卵黄とは鶏卵の卵黄成分を含むことを意味し、卵黄ないしは全卵を配合することができる。液状の卵黄、液状の全卵の他にも、加糖卵、冷凍卵、加糖卵、乾燥卵等をいずれも使用することができ、可塑性油脂100重量部あたり生卵黄換算で30〜200重量部の配合が例示できる。またこれとは別途、中種にも全卵ないし卵黄を適宜配合することができる。
(egg yolk)
The egg yolk to be blended in the plastic fat / oil mixture means that the egg yolk component of the chicken egg is contained, and the egg yolk or the whole egg can be blended. In addition to liquid egg yolks and liquid whole eggs, sweetened eggs, frozen eggs, sweetened eggs, dried eggs, etc. can all be used, and 30 to 200 parts by weight of raw egg yolk per 100 parts by weight of plastic fats and oils. The formulation can be exemplified. In addition to this, whole eggs or egg yolks can be appropriately added to the middle seeds.
（糖類）
本発明においては通常のパン類に用いられる糖類を何れも用いることができ、砂糖、グラニュー糖、三温糖、黒糖、オリゴ糖、果糖、麦芽糖、ブドウ糖、果糖、乳糖、液糖、水飴などから選択される１種類、あるいは２種類以上を適宜組み合わせて用いることができ、穀粉100重量部あたり3〜35重量部の配合が例示できる。本発明における糖類の配合は、まず中種生地に5〜15部程度加え（加糖中種法）、本捏工程でさらに可塑性油脂混合物に配合して加える方法が好ましい。これにより、作業性を維持したまま多くの糖類を配合することができ、しっとりソフトなパンが得られやすくなる。
(Sugar)
In the present invention, any of the sugars used in ordinary breads can be used, from sugar, granulated sugar, sanon tou, brown sugar, oligosaccharide, fructose, maltose, glucose, fructose, lactose, liquid sugar, water candy and the like. One selected type or two or more types can be appropriately used in combination, and a blending of 3 to 35 parts by weight per 100 parts by weight of fructose can be exemplified. As for the blending of sugars in the present invention, it is preferable to first add about 5 to 15 parts to the medium seed dough (sweetened medium seed method), and further mix and add to the plastic fat / oil mixture in the main kneading step. As a result, many sugars can be blended while maintaining workability, and it becomes easy to obtain moist and soft bread.
（穀粉）
穀粉類としては、通常のパン類の製造と同様、強力粉、薄力粉、中力粉などの小麦粉類の他、ライ麦粉、全粒粉、米粉などの穀物の粉や各種澱粉、加工澱粉類から選ばれる１種類、あるいは２種類以上を適宜組み合わせて用いることができる。
(Flour)
The flours are selected from wheat flours such as strong flour, weak flour, and medium flour, as well as grain flours such as rye flour, whole grain flour, and rice flour, various starches, and processed starches, as in the case of ordinary bread production. Types, or two or more types can be used in combination as appropriate.
（イースト）
イースト（パン酵母）は通常一般のパン類製造に用いられる生イースト、ドライイーストなどのイースト類を何れも用いることができる。耐糖性の強い酵母菌株を用いてもよい。
(East)
As the yeast (baker's yeast), any yeast such as raw yeast and dry yeast, which are usually used for general bread production, can be used. A yeast strain having strong sugar resistance may be used.
前述の他にも、イーストフード、牛乳、脱脂粉乳、全脂粉乳など、通常のパン類製造に用いられる原材料を、本発明の効果を妨げない範囲で何れも使用することができる。 In addition to the above, any of the raw materials used for ordinary bread production, such as yeast food, milk, skim milk powder, and full-fat milk powder, can be used as long as the effects of the present invention are not impaired.
本発明の実施態様としては以下が例示される。まず、小麦粉、イースト、水を含む中種原材料を常法に従いミキシングし、発酵し中種を得る。次いで、中種に対し穀粉類、イースト、水、必要に応じ脱脂粉乳を混合する。食塩を加える場合は穀粉100重量部当たり0.3重量部以下とする。さらに、食用油脂類、卵黄及び砂糖を含有する可塑性油脂混合物、より好ましくは起泡させて比容積1.1〜1.7cm3/ｇとした可塑性油脂混合物を混合する。食塩は可塑性油脂混合物に配合して添加することも、可塑性油脂混合物混合後に添加することも、これらを併用することもできる。さらにこの後に加水（バシナージュ）することで、もちもち食感が得られる。すべての原材料を混合して得られた本捏生地を常法に従い発酵、分割、ベンチタイム、成形、ホイロの後、焼成することにより、きめ細かく、ソフトで口溶けの良好なパン類、さらにしっとり・もちもちした食感を付与することも可能で、かつ、冷蔵・冷凍温度域でもこれらの特性を有するパン類を製造することができる。 The following are exemplified as embodiments of the present invention. First, medium-sized raw materials including wheat flour, yeast, and water are mixed according to a conventional method and fermented to obtain medium-sized seeds. Then, the flour, yeast, water and, if necessary, skim milk powder are mixed with the medium seeds. When salt is added, the amount should be 0.3 parts by weight or less per 100 parts by weight of flour. Further, a plastic fat / oil mixture containing edible fats and oils, egg yolk and sugar, more preferably a plastic fat / oil mixture which has been foamed to have a specific volume of 1.1 to 1.7 cm 3 / g is mixed. The salt can be added by blending with the plastic fat / oil mixture, added after the plastic fat / oil mixture is mixed, or these can be used in combination. Furthermore, by adding water (basinage) after this, a chewy texture can be obtained. This kneaded dough obtained by mixing all the raw materials is fermented, divided, bench-timed, molded, proofed, and then baked according to a conventional method to make fine, soft and melt-in-the-mouth breads, as well as moist and chewy. It is also possible to impart a textured texture, and it is possible to produce breads having these characteristics even in the refrigerated / frozen temperature range.
以下に本発明の実施例を示し、本発明をより詳細に説明する。なお、例中の部は特に断りのない限り重量基準を意味する。 Examples of the present invention will be shown below, and the present invention will be described in more detail. The part in the example means a weight standard unless otherwise specified.
［実施例１］
強力粉70部、生イースト3部、イーストフード0.1部、砂糖（上白糖）10部、全卵10部に水32部を加え、縦型ミキサーを使用して低速3分、中速2分ミキシングを行い、ついで2時間30分発酵させ、中種を調製した。
別途、市販の製パン練り込み用マーガリン（製品名：デリソフト、不二製油株式会社製）20部、卵黄10部、砂糖20部、市販加糖卵黄調製品（製品名：プロダッシュ800、不二製油株式会社製）15部、食塩0.8部を卓上ミキサーで混合、ホイップし、比容積1.4cm3/gの可塑性油脂混合物を調製した。
中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に、先に調製した可塑性油脂混合物65.8部を加え、低速3分、中速2分ミキシングし、本捏生地を得た。40分の発酵後45ｇに分割し、60分間のベンチタイムをとり、バンズ形状に成形し、温度32℃、湿度80％にて60分間ホイロの後、上火200℃／下火200℃、15分焼成を行い、菓子パンを得た。
[Example 1]
Add 70 parts of strong flour, 3 parts of raw yeast, 0.1 parts of yeast food, 10 parts of sugar (white sugar), 10 parts of whole egg and 32 parts of water, and mix at low speed for 3 minutes and medium speed for 2 minutes using a vertical mixer. This was then fermented for 2 hours and 30 minutes to prepare medium seeds.
Separately, commercially available margarine for kneading bread (product name: Delisoft, manufactured by Fuji Oil Co., Ltd.) 20 parts, egg yolk 10 parts, sugar 20 parts, commercially available sweetened egg yolk preparation product (product name: Prodash 800, Fuji Oil Co., Ltd.) 15 parts and 0.8 parts of salt (manufactured by Oil Refinery Co., Ltd.) were mixed and whipped with a tabletop mixer to prepare a plastic fat and oil mixture having a specific volume of 1.4 cm 3 / g.
Add 30 parts of strong flour, 1 part of yeast, 3 parts of skim milk powder and 20 parts of water to the medium seeds and mix at low speed for 2 minutes and then at high speed for 3 minutes. Mixing for 3 minutes and 2 minutes at medium speed, the dough was obtained. After fermentation for 40 minutes, divide into 45 g, take a bench time of 60 minutes, mold into a bun shape, and after proofing for 60 minutes at a temperature of 32 ° C and humidity of 80%, top heat 200 ° C / bottom heat 200 ° C, 15 Baking was carried out for minutes to obtain sweet bread.
［参考例１］
実施例１と同様に中種を調製した。
別途、市販の製パン練り込み用マーガリン20部、卵黄10部、砂糖20部、加糖卵黄調製品15部を卓上ミキサーで混合、ホイップし、比容積1.3cm3/gの可塑性油脂混合物（食塩無添加）を調製した。
中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、続いて、先に調製した可塑性油脂混合物（食塩無添加）65部を加え、中速1分ミキシングの後、食塩0.8部を加えてさらに中速4分ミキシングし、本捏生地を得た。以降は実施例１と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Reference example 1]
Medium seeds were prepared in the same manner as in Example 1.
Separately, 20 parts of commercially available margarine for kneading bread, 10 parts of egg yolk, 20 parts of sugar, and 15 parts of sweetened egg yolk preparation are mixed and whipped with a desktop mixer, and a plastic oil / fat mixture with a specific volume of 1.3 cm 3 / g (without salt). Addition) was prepared.
Add 30 parts of strong flour, 1 part of yeast, 3 parts of skim milk powder, and 20 parts of water to the medium seeds and mix at low speed for 2 minutes and then at high speed for 3 minutes. After 1 minute mixing at medium speed, 0.8 part of salt was added and mixed for 4 minutes at medium speed to obtain the main kneading dough. After that, after fermentation, division, and bench time in the same manner as in Example 1, molding, proofing, and baking were performed to obtain sweet bread.
［実施例３］
実施例１と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に実施例１の可塑性油脂混合物（食塩含有）65.8部を加え、低速3分、中速2分ミキシングの後、さらに水25部を少しずつ加えながら中速2分、高速2分ミキシングし、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Example 3]
Prepare a medium seed in the same manner as in Example 1, add 30 parts of strong flour, 1 part of yeast, 3 parts of skim milk powder, and 20 parts of water to the medium seed, and mix at low speed for 2 minutes and then at high speed for 3 minutes, and then in Example. Add 65.8 parts of the plastic oil / fat mixture (containing salt) of 1 and mix at low speed for 3 minutes and medium speed for 2 minutes, then add 25 parts of water little by little and mix at medium speed for 2 minutes and high speed for 2 minutes. Obtained. After that, after fermentation, division, and bench time in the same manner as in Example 1, molding, proofing, and baking were performed to obtain sweet bread.
［参考例２］
実施例１と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部を加え低速で2分、さらに高速で3分ミキシングし、次に参考例１の可塑性油脂混合物（食塩無添加）65部を加え、中速1分ミキシングの後、食塩0.8部を加えてさらに中速4分ミキシングした。最後に水25部を少しずつ加えながら中速2分、高速2分ミキシングし、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Reference example 2]
Prepare a medium seed in the same manner as in Example 1, add 30 parts of strong flour, 1 part of yeast, 3 parts of skim milk powder, and 20 parts of water to the medium seed, and mix at low speed for 2 minutes and then at high speed for 3 minutes, and then in Reference Example. 65 parts of the plastic oil / fat mixture (without salt) of No. 1 was added, and after mixing at medium speed for 1 minute, 0.8 part of salt was added and mixing was performed at medium speed for 4 minutes. Finally, while adding 25 parts of water little by little, mixing was performed for 2 minutes at medium speed and 2 minutes at high speed to obtain the main kneading dough. After that, after fermentation, division, and bench time in the same manner as in Example 1, molding, proofing, and baking were performed to obtain sweet bread.
［比較例１］
実施例１と同様に中種を調製し、中種に強力粉30部、イースト1部、脱脂粉乳3部、水20部、食塩0.8部を加えミキシングした後、参考例１の可塑性油脂混合物（食塩無添加）65部を加えて混合し、本捏生地を得た。以降は実施例1と同様に発酵、分割、ベンチタイムの後、成形、ホイロ、焼成し、菓子パンを得た。
[Comparative Example 1]
A medium seed was prepared in the same manner as in Example 1, 30 parts of strong flour, 1 part of yeast, 3 parts of skim milk powder, 20 parts of water, and 0.8 part of salt were added to the medium seed and mixed, and then the plastic fat and oil mixture (salt) of Reference Example 1 was added. (Additive-free) 65 parts were added and mixed to obtain a main kneading dough. After that, after fermentation, division, and bench time in the same manner as in Example 1, molding, proofing, and baking were performed to obtain sweet bread.
[表１]中種配合（共通）
[表２]本捏配合（単位：重量部）および官能評価
比較例１を基準（コントロール）とし、パネラー10名により以下の観点から食感の官能評価を行った。
なお、常温は20℃・１日後、冷蔵は4℃・1日後、冷凍は−20℃で一昼夜凍結後の評価とした。
＜官能評価基準＞
＋３：きわめて優れる
＋２：優れる
＋１：やや良
０：コントロールと同等
−１：やや劣る
−２：劣る
Using Comparative Example 1 as a reference (control), sensory evaluation of texture was performed by 10 panelists from the following viewpoints.
The evaluation was made after freezing at 20 ° C for 1 day at room temperature, 4 ° C for 1 day for refrigeration, and -20 ° C for freezing all day and night.
<Sensory evaluation criteria>
＋3: Very good ＋2: Excellent +1: Somewhat good
0: Equivalent to control -1: Slightly inferior -2: Inferior
（評価）
食塩を可塑性油脂混合物に配合して加えることで、いずれの温度帯においてもコントロールに比較してきめ細かくソフトな食感のパンが得られた。また、食塩無添加の可塑性油脂混合物を混合した後から食塩を添加、混合することにより、さらに顕著にきめ細かくソフトな食感のパンが得られた。また、さらに本捏工程の最終段階で加水することで、ソフトな食感が維持されたままでしっとり・もちもち食感が付与され、きわめて食べやすく嗜好性の高いパンが得られた。
(Evaluation)
By adding salt to the mixture of plastic fats and oils, a bread having a finer and softer texture was obtained in any temperature range as compared with the control. Further, by adding and mixing salt after mixing the plastic fat and oil mixture without adding salt, a bread having a more remarkably fine and soft texture was obtained. Further, by adding water at the final stage of the main kneading process, a moist and chewy texture was imparted while maintaining a soft texture, and bread that was extremely easy to eat and had a high palatability was obtained.
Claims (4)
（１）中種に対し、穀粉類、イースト、水及び、食塩を穀粉100重量部当たり0.3重量部以下、を混合する工程
（２）食用油脂類、卵黄及び糖類を含有する可塑性油脂混合物を混合する工程 A method for producing breads by the medium seed method, wherein the main kneading step includes a procedure for carrying out the step (2) after the following steps (1). However, the specific volume of the plastic oil / fat mixture is 1.1 to 1.7 cm3 / g.
(1) Step of mixing flours, yeast, water and salt with 0.3 parts by weight or less per 100 parts by weight of flour with medium seeds (2) Mixing a plastic fats and oils mixture containing edible oils and fats, egg yolk and sugars Process to do
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