JPH04222543A - Production of bread - Google Patents
Production of breadInfo
- Publication number
- JPH04222543A JPH04222543A JP41796190A JP41796190A JPH04222543A JP H04222543 A JPH04222543 A JP H04222543A JP 41796190 A JP41796190 A JP 41796190A JP 41796190 A JP41796190 A JP 41796190A JP H04222543 A JPH04222543 A JP H04222543A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- wheat flour
- stocks
- eggs
- 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 27
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000014594 pastries Nutrition 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000013310 margarine Nutrition 0.000 abstract description 5
- 239000003264 margarine Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000004904 shortening Methods 0.000 abstract description 3
- 238000013019 agitation Methods 0.000 abstract 2
- 239000010685 fatty oil Substances 0.000 abstract 2
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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 2
- 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 2
- 239000000654 additive Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-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
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 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
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 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
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 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
- 235000013379 molasses Nutrition 0.000 description 1
- -1 shortening Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】0001
【産業上の利用分野】本発明は、従来のパンとは異なる
新しい食感を持ったパンの製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread having a new texture different from that of conventional bread.
【0002】0002
【従来の技術】パンの製造法には中種法,ストレート法
などがある。例えば中種法は、まず小麦粉の大部分にイ
ーストの全量と適量の水を加えて混合して中種を作り、
4時間ほど発酵させてからミキサーにもどし、中種生地
に残りの小麦粉,食塩,糖類,油脂,その他の原料と適
量の水を加えて本捏する方法である。BACKGROUND OF THE INVENTION Bread manufacturing methods include the dough method and the straight method. For example, in the dough method, first, add the entire amount of yeast and an appropriate amount of water to most of the flour and mix to make the dough.
After fermenting for about 4 hours, the dough is returned to the mixer, and the remaining flour, salt, sugar, fats and oils, other ingredients, and an appropriate amount of water are added to the medium dough, and the dough is kneaded.
【0003】0003
【発明が解決しようとする課題】近年、例えばソフト性
を持たせた食パンなどの、これまでにない新しい食感を
持ったパンに対する要求が高まっており、これに対し、
原料の配合比や添加剤の検討が行われているが、いずれ
も満足すべき結果が得られない。[Problem to be solved by the invention] In recent years, there has been an increasing demand for bread with unprecedented new textures, such as soft bread.
The mixing ratio of raw materials and additives have been studied, but no satisfactory results have been obtained.
【0004】本発明の目的は、従来のパンの製造法とは
全く異なる方法によって、これまでにない新しい食感を
持ったパンの製造法を提供することにある。[0004] An object of the present invention is to provide a method for manufacturing bread with an unprecedented new texture by a method completely different from conventional bread manufacturing methods.
【0005】[0005]
【課題を解決するための手段】即ち本発明は、小麦粉,
油脂,卵等の原料から公知のシュー生地を調製し、この
シュー生地をパンの原料の一部に用いてパンを製造する
ことを特徴とするパンの製造方法である。[Means for Solving the Problem] That is, the present invention provides wheat flour,
This bread manufacturing method is characterized by preparing a known choux pastry from raw materials such as fats and oils and eggs, and manufacturing bread using this choux pastry as part of the bread raw materials.
【0006】シュー(Choux)生地は公知の方法に
より調製されるものであり、一例を挙げるとマーガリン
80〜100gと水140mlを火にかけて煮沸させ、
小麦粉100gを加えてかき混ぜ、小麦粉−油脂のペー
ストを作り火からおろす。それを65℃程度に冷却して
卵4〜5個(200〜250g)を加えてよく混ぜる。
公知のシユー生地の調製法では、この他に重炭酸アンモ
ニウム,炭酸カルシウム等を添加することが多いが、本
発明ではこれらを添加しない方が製品の食感上好ましい
。[0006] Choux dough is prepared by a known method; for example, 80 to 100 g of margarine and 140 ml of water are heated and boiled.
Add 100g of flour and stir to make a flour-fat paste and remove from heat. Cool it to about 65°C, add 4-5 eggs (200-250g) and mix well. In known methods of preparing puff pastry, ammonium bicarbonate, calcium carbonate, and the like are often added in addition to the above, but in the present invention, it is preferable not to add these in view of the texture of the product.
【0007】なお上記のマーガリンの代わりにショート
ニング,バター,ラード,液状食用油等を用いることも
できる。[0007] In place of the above margarine, shortening, butter, lard, liquid edible oil, etc. can also be used.
【0008】このようにして調製されたシュー生地を公
知のパン原料に配合し、常法により各種のパンを製造す
ることができる。[0008] The choux dough thus prepared can be blended with known bread ingredients to produce various types of bread by conventional methods.
【0009】シュー生地の配合量は特に限定されないが
、パン原料中の小麦粉に対して40〜120%(重量。
以下同様)が好ましい。40%未満であるとパンの食感
への影響が小さく、本発明の方法の効果が十分発揮でき
ないし、120%を超えるとパン生地の成形性が劣る傾
向にある。[0009] The amount of choux dough blended is not particularly limited, but it is preferably 40 to 120% (by weight, the same applies hereinafter) based on the wheat flour in the bread ingredients. If it is less than 40%, the effect on the texture of the bread will be small and the effect of the method of the present invention cannot be fully exhibited, and if it exceeds 120%, the moldability of the dough will tend to be poor.
【0010】シュー生地以外の原料としては、通常のパ
ンに用いられる糖類,油脂,乳製品,卵製品,各種の添
加物が使用できる。[0010] As raw materials other than choux pastry, sugars, fats and oils, dairy products, egg products, and various additives used in ordinary bread can be used.
【0011】糖類としては砂糖,転化糖,含蜜糖,結晶
ぶどう糖,精製ぶどう糖,水飴,異性化糖,蜂蜜,麦芽
糖,乳糖,果糖,糖アルコール等があげられる。[0011] Examples of sugars include sugar, invert sugar, molasses sugar, crystallized glucose, refined glucose, starch syrup, high fructose sugar, honey, maltose, lactose, fructose, and sugar alcohols.
【0012】油脂としてはショートニング,マーガリン
,バター,ラード,液伏食用油などが使用できる。[0012] As the fat and oil, shortening, margarine, butter, lard, liquid cooking oil, etc. can be used.
【0013】乳製品としては牛乳,練乳,全粉乳,脱脂
粉乳,ホエイパウダー,クリーム,チーズ等をあげるこ
とができ、卵製品としては全卵,液状卵,冷凍卵,乾燥
卵,加糖濃縮卵等があげられる。Dairy products include milk, condensed milk, whole milk powder, skim milk powder, whey powder, cream, cheese, etc. Egg products include whole eggs, liquid eggs, frozen eggs, dried eggs, sweetened concentrated eggs, etc. can be given.
【0014】[0014]
【実施例】実施例1
マーガリン(日清製油(株)製、商品名シャルニ700
)240gと水240gとを煮沸させ、薄力粉160g
を加えてかき混ぜ、小麦粉−油脂のペーストを作った。
65℃程度に冷却して全卵360gを加えよくかき混ぜ
てシュー生地を調製した。[Example] Example 1 Margarine (manufactured by Nisshin Oil Co., Ltd., trade name Charni 700)
)240g and 240g of water are boiled, and 160g of soft flour is added.
was added and stirred to make a flour-fat paste. The mixture was cooled to about 65° C., 360 g of whole eggs were added thereto, and stirred thoroughly to prepare choux pastry.
【0015】このシユー生地1000g,強力粉100
0g,イースト40g,イーストフード1g,上白糖8
0g,食塩20g,脱脂粉乳40g,水200gを、捏
上温度26℃,フロアタイム60分ののち1個120g
に分割し、さらにベンチタイム15分,ホイロ35℃,
50分,焼成190℃,22分の条件下で、新規な食感
を有する本発明のパンを製造した。[0015] 1000g of this shew dough, 100g of strong flour
0g, yeast 40g, yeast food 1g, caster sugar 8
0g, salt 20g, skim milk powder 40g, water 200g, kneading temperature 26℃, floor time 60 minutes, then 1 piece 120g
15 minutes of bench time, 35℃ in foil,
Bread of the present invention having a novel texture was produced under the conditions of baking for 50 minutes and baking at 190°C for 22 minutes.
【0016】実施例2
実施例1と同様にして調製したシュー生地300g,強
力粉600g,薄力粉100g,イースト40g,イー
ストフード1g,上白糖80g,食塩18g,脱脂粉乳
40g,水50gを捏上温度25℃,フロアタイム60
分ののち1個40gに分割し、さらにベンチタイム15
分,ホイロ35℃,60分,焼成200℃,15分の条
件下で新規な食感を有する本発明のパンを製造した。Example 2 300 g of choux dough prepared in the same manner as in Example 1, 600 g of strong flour, 100 g of soft flour, 40 g of yeast, 1 g of yeast food, 80 g of caster sugar, 18 g of salt, 40 g of skim milk powder, and 50 g of water were kneaded at a temperature of 25 °C, floor time 60
After a minute, divide it into 40g pieces and add another 15 bench times.
Bread of the present invention having a novel texture was produced under the following conditions: 15 minutes at 35°C, 60 minutes at 35°C, and 15 minutes at 200°C.
【0017】[0017]
【発明の効果】本発明により奏される効果は次のとおり
である。
■従来の方法では得られない新しい食感のパンが得られ
る。また、シュー生地の配合量を変えることにより食感
を調整することができる。
■シュー生地は凍結保存することができるから、予めシ
ュー生地を凍結しておき、必要量を解凍して用いること
により生産計画が立てやすい。[Effects of the Invention] The effects achieved by the present invention are as follows. ■You can obtain bread with a new texture that cannot be obtained using conventional methods. Furthermore, the texture can be adjusted by changing the amount of choux pastry. ■Since choux pastry can be frozen and preserved, it is easier to plan production by freezing the choux pastry in advance and thawing and using the required amount.
Claims (1)
シュー生地を調製し、このシュー生地をパンの原料の一
部に用いてパンを製造することを特徴とするパンの製造
方法。1. A method for producing bread, which comprises preparing a known choux pastry from raw materials such as wheat flour, fats and oils, and eggs, and manufacturing bread using this choux pastry as part of the bread raw materials.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2417961A JPH078196B2 (en) | 1990-12-20 | 1990-12-20 | Bread making method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2417961A JPH078196B2 (en) | 1990-12-20 | 1990-12-20 | Bread making method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH04222543A true JPH04222543A (en) | 1992-08-12 |
JPH078196B2 JPH078196B2 (en) | 1995-02-01 |
Family
ID=18525952
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2417961A Expired - Fee Related JPH078196B2 (en) | 1990-12-20 | 1990-12-20 | Bread making method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH078196B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013208100A (en) * | 2012-03-30 | 2013-10-10 | Tsukishima Foods Industry Co Ltd | Food using cream puff dough |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5813339A (en) * | 1981-07-13 | 1983-01-25 | 旭電化工業株式会社 | Production of bakery product |
JPS5856634A (en) * | 1981-09-30 | 1983-04-04 | 鐘淵化学工業株式会社 | Composite confectionery having both pie and shae taste |
JPS62244335A (en) * | 1986-04-15 | 1987-10-24 | 鐘淵化学工業株式会社 | Cavity bread and its production |
-
1990
- 1990-12-20 JP JP2417961A patent/JPH078196B2/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5813339A (en) * | 1981-07-13 | 1983-01-25 | 旭電化工業株式会社 | Production of bakery product |
JPS5856634A (en) * | 1981-09-30 | 1983-04-04 | 鐘淵化学工業株式会社 | Composite confectionery having both pie and shae taste |
JPS62244335A (en) * | 1986-04-15 | 1987-10-24 | 鐘淵化学工業株式会社 | Cavity bread and its production |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013208100A (en) * | 2012-03-30 | 2013-10-10 | Tsukishima Foods Industry Co Ltd | Food using cream puff dough |
Also Published As
Publication number | Publication date |
---|---|
JPH078196B2 (en) | 1995-02-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4701335A (en) | Butter-like concentrate | |
US20030035857A1 (en) | Process for preparing wheat bread and dough mix for same | |
JPS605246B2 (en) | Bakery processes and products | |
JPS61173735A (en) | Production of frozen dough of yest fermented food | |
JPH0424967B2 (en) | ||
JP2020078344A (en) | Bakery food | |
JPH04222543A (en) | Production of bread | |
JP2920428B2 (en) | Production method of yeast fermented food and its frozen product | |
JP3625432B2 (en) | Melon bread manufacturing method | |
JPH01132331A (en) | Polyglutamic acid-containing bakery food and shape retaining agent | |
JP3938351B2 (en) | Manufacturing method of fried breads and fried confectionery | |
JPH01273536A (en) | Preparation of breads | |
JP6704221B2 (en) | Bakery food | |
JP2761666B2 (en) | Heating method of refrigerated bread dough | |
JP2598711B2 (en) | Method for producing sponge-shaped okara cake | |
JP2003047401A (en) | Powdered milk for confectionery production and breadmaking | |
RU2601584C2 (en) | Butter cookies "seed" | |
JP2593808B2 (en) | Crusted bakery product and method for producing the same | |
JPH029333A (en) | Crust of cream puff, premix for the crust and preparation of the same crust | |
SU676255A1 (en) | Cookie dough preparing method | |
JP2950760B2 (en) | Manufacturing method of bakery products with crust | |
JP2003304800A (en) | Method of producing bread | |
JP2024006626A (en) | bread dough | |
JPS6143015B2 (en) | ||
JPS60217862A (en) | Preparation of steamed food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |