JPH0276531A - Bread making method - Google Patents
Bread making methodInfo
- Publication number
- JPH0276531A JPH0276531A JP22668988A JP22668988A JPH0276531A JP H0276531 A JPH0276531 A JP H0276531A JP 22668988 A JP22668988 A JP 22668988A JP 22668988 A JP22668988 A JP 22668988A JP H0276531 A JPH0276531 A JP H0276531A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- water
- dough
- quality
- slightly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title description 26
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 claims abstract description 27
- 229920000617 arabinoxylan Polymers 0.000 claims abstract description 27
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 150000000996 L-ascorbic acids Chemical class 0.000 claims description 18
- 238000004898 kneading Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 abstract description 23
- 230000004151 fermentation Effects 0.000 abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 16
- 235000013312 flour Nutrition 0.000 abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 6
- 239000002211 L-ascorbic acid Substances 0.000 abstract description 5
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 239000011668 ascorbic acid Substances 0.000 abstract description 3
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract description 2
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 abstract 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 abstract 1
- 239000011615 dehydroascorbic acid Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 229920002488 Hemicellulose Polymers 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 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
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 125000000962 organic group Chemical group 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- MBABCNBNDNGODA-FIYOHJTNSA-N (2s)-4-[(13r)-2,13-dihydroxy-13-[(2r,5r)-5-[(5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]oxolan-2-yl]tridecyl]-2-methyl-2h-furan-5-one Chemical compound O1[C@@H]([C@@H](O)CCCCCCCCCC)CCC1[C@@H]1O[C@@H]([C@H](O)CCCCCCCCCCC(O)CC=2C(O[C@@H](C)C=2)=O)CC1 MBABCNBNDNGODA-FIYOHJTNSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000047703 Nonion Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000036578 sleeping time Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- DAEFUOXKPZLQMM-UHFFFAOYSA-N squamocin A Natural products O1C(C(O)CCCC(O)CCCCCC)CCC1C1OC(C(O)CCCCCCCCCCCCC=2C(OC(C)C=2)=O)CC1 DAEFUOXKPZLQMM-UHFFFAOYSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は・ぞン類の製造法に関する。詳しくは、パン体
積が大きく且つ品質の良好な／ｅンな、発酵時間の多少
の長短に関係な（、円滑に製造することができるように
したパン類の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing lichens. Specifically, the present invention relates to a method for producing bread that has a large volume and good quality, and that can be produced smoothly regardless of the length of fermentation time.
製パン性の改良、ノクン体積の増加、・クンの品質の改
良等に関する研究や特許出願は従来からも色々行われて
いる。A variety of research and patent applications have been conducted to improve bread-making properties, increase the volume of bread, and improve the quality of bread.
そのような従来技術の一つとして、ノ瘤ン生地に水溶性
ペントザンを添加すると、生地の吸水が増加して加工性
が向上することが報告されている（ ｒ Ｃｅｒｅａｌ
Ｃｈｅｍｉｓｔｒｙ Ｊ ４８ 、２１１ 、１９７
１）。As one such conventional technology, it has been reported that when water-soluble pentozan is added to Nokyun dough, the water absorption of the dough increases and the processability improves (r Cereal
Chemistry J 48, 211, 197
1).
しかしながら、水溶性ペントデンを添加してノ（ンを製
造した場合にはパン体積、品質等の点でも未だ充分満足
のゆくものではなり、シかも製造の都合等により、発酵
時間を多少、長（したり、短かくしたりすると製造され
るパンの品質にばらつきを生ずることが多く、高品質の
パンを安定して製造するのが困難であった。However, when bread is produced by adding water-soluble pentodene, it is still not completely satisfactory in terms of bread volume, quality, etc., and the fermentation time may be longer due to manufacturing reasons. If the length is increased or shortened, the quality of the bread produced often varies, making it difficult to consistently produce high-quality bread.
また、他の技術としてアスコルビン酸等の酸化剤をＡン
生地に添加することも広く知られている。この方法によ
ると、アスコルビン酸を添加しない場合に比べてパン体
積の増加および品質の改頁がある程度達成されるが、や
はり未だ充分満足できるものではなり、シかも発酵時間
の多少の違いによってもパンの品質にばらつきを生ずる
ことが多かった。Furthermore, it is widely known that as another technique, an oxidizing agent such as ascorbic acid is added to the A dough. According to this method, an increase in bread volume and improvement in quality can be achieved to some extent compared to the case without the addition of ascorbic acid, but it is still not fully satisfactory, and there is a risk that the bread may be damaged due to slight differences in fermentation time. This often resulted in variations in quality.
本発明者等は、発酵時間が多少異なってもＡン体積が大
きく且つ品質の良好なパンを安定して製造できる方法に
ついて長年研究を続けてきた。The present inventors have been conducting research for many years on a method that can stably produce bread with a large volume and good quality even if the fermentation time is slightly different.
その結果、水溶性アラビノキシランとアスコルビン酸類
の両方を含有するパン生地を使用してパン類を製造する
と上記の目的が達成されることを見出して本発明を完成
するに至った。すなわち、本発明は、水溶性アラビノキ
シランおよびアスコルビン酸類を配合した生地を混捏し
た後、発酵させ、次いで焼成または油揚げを行うことを
特徴とするノにン類の製造法である。As a result, the present inventors have discovered that the above object can be achieved by producing bread using bread dough containing both water-soluble arabinoxylan and ascorbic acids, and have completed the present invention. That is, the present invention is a method for producing nonins, which is characterized in that a dough containing water-soluble arabinoxylan and ascorbic acids is kneaded, fermented, and then baked or fried.
尚、本発明でいう発酵時間とは、第一発酵時間、第二発
酵時間、中種発酵時間、インチタイム、フロアタイム、
ホイロ時間等の製パン工程におけるいわゆる発酵時間、
ねかし時間の総称をいう。In addition, the fermentation time as used in the present invention includes first fermentation time, second fermentation time, medium fermentation time, inch time, floor time,
The so-called fermentation time in the bread making process, such as the baking time,
A general term for sleeping time.
本発明におけるパン類の製造法には、生地の混捏、発酵
および焼成または油揚げの工程を経るものであればいず
れの製造法も含まれる。本発明のパン類の製造法には、
ストレート法、中種法、液種法、中麺法、チョリーウツ
Ｐ法、連続製パン法、冷厳生地法等の通常の製パン法が
包含されるが、それらのうちでもストレート法および中
種法が適している。The bread manufacturing method in the present invention includes any manufacturing method that involves the steps of dough kneading, fermentation and baking, or deep-frying. The bread manufacturing method of the present invention includes:
It includes ordinary bread making methods such as the straight method, medium dough method, liquid dough method, medium noodle method, Chori Uttu P method, continuous bread making method, and chilled dough method, but among these, the straight method and the medium dough method is suitable.
さらに、本発明でいうパン類とは、小麦粉、または小麦
粉に必要に応じてライ麦等の他の穀粉類を配合したもの
（以下原料穀粉という）に、イースト、食塩、水等の・
々ン類の製造において通常使用されている材料を添加し
、混捏して得た生地を発酵させ、次いで焼成または油揚
げして製造したものであればいずれでもよくパンの種類
を問わない。本発明では、例えば食・にン、アンノにン
等の菓子パン、デニツシュペストリー、フランスパン、
ライブレラＰ１ クロワツサン、パターロール、スィ
ートロール、フリオツシュ、イーストＰ−ナツ等が製造
されるが、それらのうちでも本発明の方法は特に食・ぞ
ンの製造に適している。Furthermore, bread as used in the present invention refers to wheat flour or wheat flour mixed with other flours such as rye as necessary (hereinafter referred to as raw flour), yeast, salt, water, etc.
Any type of bread may be used as long as it is made by adding ingredients commonly used in the production of bread, kneading the dough, fermenting it, and then baking or frying it. In the present invention, for example, sweet breads such as food/garlic and annonin, Danish pastry, French bread,
Liverella P1 Croissants, patter rolls, sweet rolls, friotsch, yeast P-nuts, etc. are produced, and among these, the method of the present invention is particularly suitable for producing foods and soups.
本発明で使用する水溶性アラビノキシランは、ヘミセル
ロースの１１ｉであって、キシロースから構成される主
鎖にアラビノースがα１，５−結合で側鎖として結合し
ている水溶性の多糖類であり、アラビノースの結合割合
が少ないと水に対する溶解性が劣るようになり、アラビ
ノースの結合割合が多くなるほど水に対する溶解性が増
す。The water-soluble arabinoxylan used in the present invention is a hemicellulose 11i, which is a water-soluble polysaccharide in which arabinose is bonded as a side chain through an α1,5-linkage to a main chain composed of xylose. When the binding ratio of arabinose is low, the solubility in water becomes poor, and as the binding ratio of arabinose increases, the solubility in water increases.
水溶性アラビノキシランを得る方法としては、特に限定
されず、常法により製造すればよい。The method for obtaining water-soluble arabinoxylan is not particularly limited, and may be produced by a conventional method.
また、例えば本出願人自身の出願に係る特願昭６３−７
２０１２号に記載されているように、小麦フスマをアル
カリ水溶液で抽出後中和してから限外濾過膜およびイオ
ン交換樹脂で精製すると水溶性アラビノキシランを主成
分とするヘミセルロースが得られる。本発明では水溶性
アラビノキシランそのものだけでなく、前記ヘミセルロ
ースのように水溶性アラビノキシランを主成分として約
５０チ以上含有するものでおれば水溶性アラビノキシラ
ン成分としてそのまま使用することができる。In addition, for example, the patent application filed in 1983-7 by the present applicant
As described in No. 2012, when wheat bran is extracted with an aqueous alkaline solution, neutralized, and then purified using an ultrafiltration membrane and an ion exchange resin, hemicellulose containing water-soluble arabinoxylan as a main component is obtained. In the present invention, not only water-soluble arabinoxylan itself, but also those containing about 50 or more water-soluble arabinoxylan as a main component, such as the above-mentioned hemicellulose, can be used as they are as a water-soluble arabinoxylan component.
本発明では、水溶性アラビノキシランを、原料穀粉の重
量に対して、通常、０１〜２．０チ、好ましくは１５〜
１０多の割合で配合して使用する。In the present invention, the amount of water-soluble arabinoxylan is usually 01 to 2.0 g, preferably 15 to 2.0 g, based on the weight of the raw material flour.
Use by mixing 10 parts.
水溶性アラビノキシランの配合量が０．１％より少ない
と発酵時間を多少長短させた時におこる生地のゆるみや
べたつきが十分改良されず、ノ臂ン体積や品質が劣り２
．０チより多いと逆に生地が硬くなって、のびが少な（
なり、やはりパン体積や品質が劣ったものとなる。If the amount of water-soluble arabinoxylan is less than 0.1%, the loosening and stickiness of the dough that occurs when the fermentation time is slightly increased or shortened will not be sufficiently improved, and the volume and quality of the dough will be poor.
．． If the amount is more than 0, the dough will become hard and will not spread easily (
This results in inferior bread volume and quality.
また、本発明で使用するアスコルビン酸類とは、Ｌ−ア
スコルビン酸、デヒｒロアスコルビン酸およびそれらの
塩類を意味する。本発明ではそれらアスコルビン酸類の
うちの１種を単独で使用してもまたは数種を組み合わせ
て使用してもよい。アスコルビン酸類は、原料穀粉の重
量に対して、通常、１０〜５０ ｐｐｍ、、好ましくは
２０〜３０ ｐｐｍの割合で配合する。アスコルビン酸
類の配合量が１０ ｐｐｍより少ないと発酵時間を多少
長短させた時におこる生地のゆるみやべたつきが改良さ
れず、パン体積や品質が劣り、５０ｐｐｍより多いと生
地がしまりすぎて、のびが少なくなり、やはり）にン体
積や品質が劣ったものとなる。Moreover, ascorbic acids used in the present invention mean L-ascorbic acid, dehyroascorbic acid, and salts thereof. In the present invention, one of these ascorbic acids may be used alone or several types may be used in combination. Ascorbic acids are usually blended in a proportion of 10 to 50 ppm, preferably 20 to 30 ppm, based on the weight of the raw flour. If the amount of ascorbic acids is less than 10 ppm, the looseness and stickiness of the dough that occurs when the fermentation time is slightly increased or shortened will not be improved, resulting in poor bread volume and quality, and if it is more than 50 ppm, the dough will be too tight and will not spread well. (as expected), the volume and quality will be inferior.
本発明では、水溶性アラビノキシランとアスコルビン酸
類とを原料穀粉に同時にまたは逐次に加えることができ
る。また、水溶性アラビノキシランおよびアスコルビン
酸類はその各々の全量を一度に加えても、または何回か
に分けて加えてもよい。例えば中糧法によりパンを製造
する場合には、中種生地配合に水溶性アラビノキシラン
と７スコルビン酸類の両方を加えても、中種生地配合に
水溶性アラビノキシランおよびアスコルビン酸類の一方
を、本捏生地配合に他方を加えても、または本捏生地配
合に水溶性アラビノキシランとアスコルビン酸類の両方
を加えてもよい。In the present invention, water-soluble arabinoxylan and ascorbic acids can be added to the raw flour simultaneously or sequentially. Furthermore, the water-soluble arabinoxylan and ascorbic acids may be added in their entirety at once, or may be added in several portions. For example, when manufacturing bread by the filling method, even if both water-soluble arabinoxylan and 7-scorbic acids are added to the filling mixture, one of water-soluble arabinoxylan and ascorbic acids is added to the filling mixture. Alternatively, both water-soluble arabinoxylan and ascorbic acids may be added to the present dough formulation.
また、本発明では、水溶性アラビノキシランおよびアス
コルビン酸類とともに、上記したイースト、食塩および
水の外に、ノソン類の製造に際して使用されている糖類
、油脂、卵、乳製品、イーストフーＰ１乳化剤、乾燥果
実や野菜、香辛料等のうちの任意のものを必要に応じて
配合することができる。In the present invention, in addition to water-soluble arabinoxylan and ascorbic acids, in addition to the above-mentioned yeast, salt, and water, sugars, oils and fats, eggs, dairy products, Yeastfu P1 emulsifier, and dried fruits used in the production of Nosons are also used. , vegetables, spices, etc., may be added as necessary.
次に、本発明を例によって具体的に説明するが本発明は
それらの例によって限定されない。Next, the present invention will be specifically explained using examples, but the present invention is not limited by these examples.
参考例１ 〔水溶性アラビノキシランの調製例〕小麦
精選フスマ（蛋白質含量１６重量％）２ゆを５０℃の温
水２０ノに分散させて攪拌する。Reference Example 1 [Example of preparation of water-soluble arabinoxylan] Two volumes of selected wheat bran (protein content: 16% by weight) are dispersed in 20 volumes of warm water at 50°C and stirred.
攪拌後、遠心分離機により固形分を分別し、得られた固
形分（水分的５０％、蛋白質含量６．３重量％）を７０
℃の０．２ Ｎ水酸化ナトリウム水溶液２０７中に入れ
て攪拌する。放冷後、０．５Ｎ塩酸水溶液５１を攪拌し
ながら徐々に加えて中和する。中和した溶液を８０００
Ｇで遠心分離する。After stirring, the solid content was separated using a centrifuge, and the obtained solid content (50% water content, 6.3% protein content) was divided into 70%
The mixture is poured into a 0.2N aqueous sodium hydroxide solution 207° C. and stirred. After cooling, 0.5N hydrochloric acid aqueous solution 51 is gradually added while stirring to neutralize. 8000 ml of neutralized solution
Centrifuge at G.
遠心分離後の上澄液を分取し、その全糖量が５ダ／−に
なるように水で希釈する。希釈した上澄液の全量を管状
限外濾過膜ＮＴＵ ３５２０（Ｐ−１８型、膜面積０．
７６倶２、内径１１．５ｗ：日東電工製）の管内に通し
、圧力８ゆ・ｆ／ａｎ２、流速１５１／分の条件下で３
時間処理する。この時、膜透過溶液と同量の水を常に管
内に補給して膜処理液量を一定に保つ。この３時間の処
理後に水の供給を止め、前記と同様の流速および圧力で
濃縮を開始してフラックスの低下を考慮することなく水
溶液中の糖濃度が約１０ダ／−になるまで約１．５時間
濃縮を行う。濃縮処理液を陽イオン交換樹脂ＩＲ−１２
０Ｅ （オルガノ社製）５００ＣＣＫ、１時間当たりイ
オン交換樹脂容量の１０倍の流速で溶出し、次にイオン
交換樹脂ＩＲＡ−９３（オルガノ社製）ｋ同流速で流す
。イオン交換処理後に得られた水溶液を真空凍結乾燥し
て、白色のヘミセルロース１ｓｏｆヲｌＩた。このヘミ
セルロースは約９２重量％の水溶性アラビノキシランを
含有していた。The supernatant after centrifugation is collected and diluted with water so that the total sugar content is 5 da/-. The entire amount of the diluted supernatant was filtered through a tubular ultrafiltration membrane NTU 3520 (P-18 type, membrane area 0.
76K2, inner diameter 11.5W: manufactured by Nitto Denko) under the conditions of pressure 8Y f/an2 and flow rate 151/min.
Process time. At this time, the same amount of water as the membrane permeation solution is constantly replenished into the tube to keep the membrane treatment liquid volume constant. After this 3-hour treatment, the water supply was stopped and concentration was started at the same flow rate and pressure as above until the sugar concentration in the aqueous solution reached about 10 da/- without considering the drop in flux. Concentrate for 5 hours. The concentrated treatment solution was transferred to cation exchange resin IR-12.
Elute with 500 CCK (manufactured by Organo) at a flow rate of 10 times the ion exchange resin capacity per hour, and then flow with ion exchange resin IRA-93 (manufactured by Organo) at the same flow rate. The aqueous solution obtained after the ion exchange treatment was freeze-dried in vacuum to obtain white hemicellulose. This hemicellulose contained approximately 92% by weight water-soluble arabinoxylan.
実施例１〜３および比較例１〜６
〔ストレート法による食ＪＲンの製造〕〔ストレート生
地配合〕
小麦粉 ３００ｔ
イースト ６１
食塩 ４，５を
砂糖 ９ｔ
ショートニング ６を上記したストレ
ート生地配合に下記の表−１に示した量の水ならびに前
記診考例１により調製シタヘミセルロースおよびＬ−ア
スコルビン酸を表−１に示した量で添加し、ミキサー（
万能混合攪拌機ＳＤＭ型：三英製作所製）を使用して６
２Ｍ分の回転速度で１分間そして１２６Ｍ分の回転速度
で５分間混捏し、生地を得る。次いで温度２７℃、湿度
７５％で表−１に示した時間の第一発酵を行なう。この
生地を次に２５０ｔづつに分割して丸め、２９分間のペ
ンチタイムを採った後成型し、温度３７℃、湿度８５チ
で約４０分間ホイロを採り、温度２１０℃で３０分間焼
成する。Examples 1 to 3 and Comparative Examples 1 to 6 [Production of food JR noodles by straight method] [Straight dough formulation] Wheat flour 300t Yeast 61 Salt 4.5 to sugar 9t Shortening 6 to the above straight dough formulation The amount of water shown in Table 1, the hemicellulose prepared according to the above-mentioned Diagnosis Example 1, and L-ascorbic acid were added in the amount shown in Table 1, and the mixer (
6 using a universal mixer stirrer SDM type (manufactured by Sanei Seisakusho)
Knead for 1 minute at a rotation speed of 2M minutes and for 5 minutes at a rotation speed of 126M minutes to obtain a dough. Next, a first fermentation is carried out at a temperature of 27° C. and a humidity of 75% for the time shown in Table 1. This dough is then divided into 250 tons each, rolled, shaped after 29 minutes of pliers, proofed for about 40 minutes at a temperature of 37°C and humidity of 85°C, and baked for 30 minutes at a temperature of 210°C.
得られた食パンの体積を測定するとともに、下記衣−２
に示す評価基準表に基づいて品質を評価した。その結果
を下記の表−１に示す。Measure the volume of the obtained bread and add the following batter-2.
The quality was evaluated based on the evaluation criteria table shown below. The results are shown in Table 1 below.
なお、表−１におけるノにンの体積は、なたね種子を用
いた容積置換法で測定した。In addition, the volume of nonion in Table 1 was measured by a volume replacement method using rapeseed seeds.
また、／ｅンの品質の判定は、１０名のパネラ−により
行い、その平均値を採った。The quality of /e was evaluated by 10 panelists and the average value was taken.
表 −２
外皮の色 ５ 均一でかなり艶があり良好４ 均
一で少し艶がある
６ やや均一でやや艶がある
２ やや不均一で少し艶がない
１ 不均一でまったく艶もなく不良
外皮の状態 ５ 伸び良好でなめらか４ 伸びや
や良好でややなめらか
３ 伸びやや劣りややざらつきあり
２ 伸びやや劣り少しざらつきあり
１ 伸び劣りかなりざらつきあり不要内相の色 ５
均一でかなり艶がある４ 均一で少し艶がある
３ やや不均一でやや艶がある
２ やや不均一で少し艶がない
１ 不均一でまったく艶がなく不＾
すだち ５ 均一で膜薄く良好
４ 均一で少し膜薄い
３ やや均一でやや膜厚い
２ やや不均一で少し膜厚い
１ 不均一でかなり膜厚い
触 感 ５ ソフトでなめらか
４ 少しソフトでややなめらか
５ やや硬くややざらつきあり
２ 少し硬くざらつきあり
１ 硬くざらつき大きい
食 感 ５ ソフトで日清は良好
４ 少しソフトで日清は少し良好
５ ややソフトさに欠は日清けやや劣る２ 少しぼ
そつき日清は劣る
１ ばそつき大きく日清は不要
上記表−１の結果から、水溶性アラビノキシランおよび
アスコルビン酸類を配合してノンを製造している本発明
の実施例１〜３では、両者の一方のみを配合している比
較例１〜６に比べて、パン体積が大きくかつ品質の優れ
たノＲンが製造されることがわかる。しかも表−１の結
果は、本発明では・ぞン製造時の第一発酵時間の長短に
拘らず・ぐン体積が大きくかつパンの品質および食感の
優れたパンが製造されることを示しており、このことか
ら水溶性アラビノキシランとアスコルビン酸類を配合し
ている本発明では製・にン時の発酵時間が多少変わって
も品質にばらつきのない良好なパンが製造され、製パン
の処理時間に大きな許容範囲がある。これに対して、比
較例１〜６では発酵時間の長短が、ｅン体積およびパン
の品質に影響を及ぼしてばらつきを生じ、そのために製
パン時には厳密な処理時間の管理が必要であるととがわ
かる。更に、表−１の結果は、本発明では、ストレート
法による製、ｅン法において従来採用されてきた発酵時
間（通常２時間）に比べて短い発酵時間でもパン体積が
大きく、パンの品質および食感の優れたパンが得られる
ことを示しており、このことから本発明による場合はパ
ンの製造時間を短縮できることがわかる。Table-2 Color of outer skin 5 Uniform and quite shiny, good 4 Even and slightly shiny 6 Somewhat even and slightly shiny 2 Slightly uneven and a little lackluster 1 Uneven and not shiny at all Poor outer skin condition 5 Good elongation and smooth 4 Slightly good elongation and slightly smooth 3 Slightly poor elongation, slightly rough 2 Slightly poor elongation, slightly rough 1 Poor elongation, considerable roughness Unwanted internal color 5
Uniform and quite glossy 4 Uniform and a little glossy 3 Slightly uneven and a little glossy 2 Slightly uneven and a little lackluster 1 Uneven and not shiny at all ^ Sudachi 5 Uniform and thin and good 4 Uniform Slightly thin film 3 Slightly uniform and slightly thick 2 Slightly uneven and slightly thick 1 Non-uniform and fairly thick texture 5 Soft and smooth 4 Slightly soft and slightly smooth 5 Slightly hard and slightly rough 2 Slightly hard and rough 1 Hard, grainy, and large texture 5 Soft and Nissin is good 4 A little soft and Nissin is a little good 5 Slightly soft and lacking is slightly inferior to Nissin 2 Slightly lumpy and inferior to Nissin 1 Slightly grainy and Nissin is bad Unnecessary From the results in Table 1 above, it can be seen that in Examples 1 to 3 of the present invention, in which water-soluble arabinoxylan and ascorbic acids were blended to produce non, compared to Comparative Examples 1 to 6, in which only one of the two was blended. In comparison, it can be seen that bread with a large volume and excellent quality is produced. Moreover, the results in Table 1 indicate that the present invention can produce bread with a large volume and excellent bread quality and texture, regardless of the length of the first fermentation time during bread production. Therefore, the present invention, which contains water-soluble arabinoxylan and ascorbic acids, can produce good bread with consistent quality even if the fermentation time during manufacturing and baking changes slightly. has a large tolerance range. On the other hand, in Comparative Examples 1 to 6, the length of the fermentation time affected the volume of bread and the quality of the bread, causing variations, and for this reason, strict control of processing time was required during bread making. I understand. Furthermore, the results in Table 1 show that in the present invention, the bread volume is large even with a short fermentation time (usually 2 hours) compared to the fermentation time conventionally adopted in the straight method and the e-method, and the quality and quality of the bread are improved. This shows that bread with excellent texture can be obtained, and this shows that the bread production time can be shortened in the case of the present invention.
実施例４〜６および比較例７〜１２
〔甲種法による食パンの製造〕
〔中種生地配合〕
小麦粉 ７００ｔ
イースト ２０ｆ
水 ４００ｄＬ−７スコ
ルビゾ酸 ２Ｑダ参考例１のヘミセルロー
ス ７ｆ〔本捏生地配合〕
小麦粉 ６００ｆ
食塩 ２０１
砂糖 ５０１
粉 乳 ２０１シヨー
トニング ５０ｆ水
２６０ｍｌ参考例１のヘミセルロース
３ｆ上記した中種生地配合をミキサー（カン
ト−ミキサーＳＳ型：関東混合機株式会社製）を使用し
て１００回／分の回転速度で２分間そして２０Ｏｆｉｌ
ｒ分の回転速度で２分間混捏した後、温度２７℃、湿度
７５％で４時間中種発酵させる。中種発酵終了後、ショ
ートニング以外の上記した本捏生地配合を加え、１００
回／分の回転速度で１分間そして２００回／分の回転速
度で４分間混捏し、との混捏が終了した時点で上記のシ
ョートニング５゜−１８＝
ｔを加える。更に２００回／分の回転速度で７分間次に
３００回／分の回転速度で１分間混捏した後、表−５Ｖ
Ｃ示したフロアタイムを採り、２５０ｆツつに分割して
丸める。２０分間のペンチタイムを採った後、成型し、
温度３７℃、湿度８５％で約４０分間ホイロを採り、最
後に温度２２０℃で３０分間焼成する。得られた食パン
の体積の測定およびパンの品質の評価を実施例１〜６と
同様にして行ない、得られた結果を下記の表−３に示す
（実施例４〜６）。Examples 4 to 6 and Comparative Examples 7 to 12 [Manufacture of bread by Type A method] [Medium dough combination] Wheat flour 700t Yeast 20f Water 400dL-7 Scorbizoic acid 2Q da Hemicellulose of Reference Example 1 7f [Hon dough combination] Wheat flour 600f Salt 201 Sugar 501 Powder Milk 201 Toning 50f Water
260ml Hemicellulose of Reference Example 1 3f The above-mentioned medium dough mixture was mixed for 2 minutes at a rotation speed of 100 times/min using a mixer (Kanto Mixer SS model: manufactured by Kanto Mixer Co., Ltd.) and then 20Ofil.
After kneading for 2 minutes at a rotational speed of r minutes, the dough is fermented for 4 hours at a temperature of 27° C. and a humidity of 75%. After the fermentation of the medium dough is complete, add the above-mentioned dough ingredients other than shortening and make 100
The mixture was kneaded for 1 minute at a rotation speed of 200 rotations/minute and for 4 minutes at a rotation speed of 200 rotations/minute, and when the kneading was completed, the above shortening 5°-18=t was added. After further kneading for 7 minutes at a rotation speed of 200 times/minute and then for 1 minute at a rotation speed of 300 times/minute, Table 5V
Take the floor time shown in C, divide it into 250f pieces, and round it up. After 20 minutes of pliers time, mold it,
The product is baked at a temperature of 37°C and humidity of 85% for about 40 minutes, and finally baked at a temperature of 220°C for 30 minutes. The volume of the obtained bread was measured and the quality of the bread was evaluated in the same manner as in Examples 1 to 6, and the obtained results are shown in Table 3 below (Examples 4 to 6).
Ｌ−アスコルビン酸を配合しない外は実施例４〜６と同
様にして／Ｒンを製造した（比較例７〜９）。得られた
パンの体積および品質を表−３に示す。/Rn was produced in the same manner as in Examples 4 to 6 except that L-ascorbic acid was not blended (Comparative Examples 7 to 9). Table 3 shows the volume and quality of the bread obtained.
更に、中種生地および本捏生地の両方にヘミセルロース
を添加しない以外は実施例４〜６と同様にしてパン製造
した（比較例１０〜１２）。Furthermore, bread was manufactured in the same manner as in Examples 4 to 6 except that hemicellulose was not added to both the middle dough and the main dough (Comparative Examples 10 to 12).
得られたパンの体積および品質を表−５に示す。Table 5 shows the volume and quality of the bread obtained.
表−３の結果から、水溶性アラビノキシランおよびアス
コルビン酸類を配合してノぞンを製造している本発明の
実施例４〜６では、両者の一方のみを配合している比較
例７〜１２に比べてパン体積が大きくかつ品質の優れた
）パンが製造されることがわかる。しかも表−３の結果
は、水溶性アラビノキシランおよびアスコルビン酸類を
配合している本発明では、パン製造時のフロアタイムの
長短および有無に拘らず上記した優れた効果が奏される
のに対して、比較例ではペンチタイムの長短によりノぞ
ン体積およびノぞンの品質に大きく影響を受け、得られ
るパンの品質にばらつきが生ずることがわかる。From the results in Table 3, it can be seen that in Examples 4 to 6 of the present invention, in which water-soluble arabinoxylan and ascorbic acids are blended to produce Nozon, in Comparative Examples 7 to 12, in which only one of the two is blended. It can be seen that bread with a larger volume and better quality can be produced. Moreover, the results in Table 3 show that the present invention, which contains water-soluble arabinoxylan and ascorbic acids, produces the above-mentioned excellent effects regardless of the length of floor time during bread production and whether or not it is present. In the comparative example, it can be seen that the length of the pliers time greatly affects the nozzle volume and nozzle quality, resulting in variations in the quality of the bread obtained.
実施例 ７
実施例１〜５において、ヘミセルロースおよびＬ−アス
コルビン酸の添加量を下記表−４に示すように変えた外
は実施例１〜３と同様にしてストレート法によって・モ
ンを製造した。Example 7 Mon was produced by the straight method in the same manner as in Examples 1 to 3, except that the amounts of hemicellulose and L-ascorbic acid added were changed as shown in Table 4 below.
得られたパンの体積、品質について実施例１〜３と同様
にして得た結果を下記の表−４に示す。The results of the volume and quality of the bread obtained in the same manner as in Examples 1 to 3 are shown in Table 4 below.
水溶性アラビノキシランおよびアスコルビン酸類を配合
した生地を使用してパンを製造する本発明では、水溶性
アラビノキシランおよびアスコルビン酸類のいずれか一
方のみを配合するか、または両者を配合しない場合に比
べて、ノセン体積が大きくかつノにンの品質（外皮の色
、外皮の状態、内相の色、すだち、触感および食感）の
極めて優れた）ｅンが得られる。そして、本発明のかか
る優れた効果は、製パン時発酵時間の多少の長短、場合
によっては村ンチタイムやフロアタイムの有無等によっ
てさして影響を受けることがない。そのため、水溶性ア
ラビノキシランおよびアスコルビン酸類を併用してパン
を製造する本発明では、製造作業の都合により発酵時間
が多少変化してもパン体積が大きく且つ品質および食感
の良好なパンを、常に安定して製造するととができ、製
パン時の製造操作の許容範囲が大きくなる。さらに、本
発明によると製パン工程における発酵時間を短縮でき、
従来よりも短い時間でパン体積が大きく、品質や食感の
良好なパンが製造できることがわかる。In the present invention, in which bread is manufactured using the dough containing water-soluble arabinoxylan and ascorbic acids, the nocene volume It is possible to obtain a grain with a large grain size and extremely excellent quality (color of the outer skin, condition of the outer skin, color of the inner layer, texture, texture, and texture). The excellent effects of the present invention are not significantly affected by the length of fermentation time during bread making, or by the presence or absence of lunch time or floor time as the case may be. Therefore, in the present invention, which uses water-soluble arabinoxylan and ascorbic acids in combination to produce bread, even if the fermentation time changes slightly due to the manufacturing process, bread with a large volume and good quality and texture can be produced in a stable manner. When the bread is manufactured, it is possible to produce the bread, and the tolerance range of the manufacturing operation during bread making becomes wider. Furthermore, according to the present invention, the fermentation time in the bread making process can be shortened,
It can be seen that bread with a larger volume and better quality and texture can be produced in a shorter time than conventional methods.
Claims (1)
した生地を混捏した後、発酵させ、次いで焼成または油
揚げすることを特徴とするパン類の製造法。A method for producing bread, which comprises kneading a dough containing water-soluble arabinoxylan and ascorbic acids, fermenting it, and then baking or frying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22668988A JP2635122B2 (en) | 1988-09-12 | 1988-09-12 | Bread manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22668988A JP2635122B2 (en) | 1988-09-12 | 1988-09-12 | Bread manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0276531A true JPH0276531A (en) | 1990-03-15 |
| JP2635122B2 JP2635122B2 (en) | 1997-07-30 |
Family
ID=16849113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22668988A Expired - Lifetime JP2635122B2 (en) | 1988-09-12 | 1988-09-12 | Bread manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2635122B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306838A (en) * | 2006-05-17 | 2007-11-29 | Adeka Corp | Sponge dough |
| WO2014017139A1 (en) * | 2012-07-25 | 2014-01-30 | 不二製油株式会社 | Method for producing danish dough |
| CN116887683A (en) * | 2021-03-22 | 2023-10-13 | 花王株式会社 | Bread |
-
1988
- 1988-09-12 JP JP22668988A patent/JP2635122B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306838A (en) * | 2006-05-17 | 2007-11-29 | Adeka Corp | Sponge dough |
| JP4646852B2 (en) * | 2006-05-17 | 2011-03-09 | 株式会社Ａｄｅｋａ | Medium seed fabric |
| WO2014017139A1 (en) * | 2012-07-25 | 2014-01-30 | 不二製油株式会社 | Method for producing danish dough |
| JP5561434B2 (en) * | 2012-07-25 | 2014-07-30 | 不二製油株式会社 | Manufacturing method of Danish dough |
| CN104363764A (en) * | 2012-07-25 | 2015-02-18 | 不二制油株式会社 | Method for producing danish dough |
| CN116887683A (en) * | 2021-03-22 | 2023-10-13 | 花王株式会社 | Bread |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2635122B2 (en) | 1997-07-30 |
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