JPS61181331A - Production of bread - Google Patents
Production of breadInfo
- Publication number
- JPS61181331A JPS61181331A JP2058785A JP2058785A JPS61181331A JP S61181331 A JPS61181331 A JP S61181331A JP 2058785 A JP2058785 A JP 2058785A JP 2058785 A JP2058785 A JP 2058785A JP S61181331 A JPS61181331 A JP S61181331A
- Authority
- JP
- Japan
- Prior art keywords
- baking
- bread
- dough
- boiling
- arranging
- 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.)
- Pending
Links
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は・ぐンの製造方法に関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing gun.
（従来の技術）
通常の製・センにおいては配合物を混捏し、醗酵工程を
経て成形し、ホイロを終えたパン生地は最終的には焼成
されるものであるが、この焼成についてはオープン焼成
、蒸し上げ、フライング（揚げ）等によってそれぞれの
製品に応じた方法によって来た。(Prior art) In normal bread making and baking, the ingredients are kneaded, the dough is molded through a fermentation process, and the bread dough that has been proofed is finally baked. Each product has its own method of steaming, frying, etc.
また焼成の前段階でパン生地を茹で上げて、これを熱湯
中から掬い上げ、天板上に配列し、この天板を焼成のオ
ープン中に導入して焼成する方法による特殊なパンの製
法がある。There is also a special method of making bread that involves boiling the bread dough before baking, scooping it out of boiling water, arranging it on a baking sheet, and introducing this baking sheet during the baking process to bake it. .
（発明の目的）
本発明は上記の焼成前の茹で上げる方式によって焼成さ
れた特殊なパンの製造方法で得るパンと同様な食感をも
ったパンの製造方法を開示しようとするものである。(Objective of the Invention) The present invention seeks to disclose a method for producing bread having a texture similar to that of bread obtained by a special bread production method baked by the above-mentioned boiling method before baking.
（発明が解決−しようとする問題点）
本発明は独特な食感（歯ごたえのあるモッチリした）を
持った・ぐンを製造することを目的とするが、この方法
によれば例えばペーグル（ユダヤ民族食）に類似した食
感をもつもので、ベーダルの焼成工程は９０〜９５℃の
熱湯に生地を一度ゆがいた後に天板または直接オープン
のトレイに手作業にて並べ、焼成するという工程でその
性質上、限られた・セン（ペーグル）の応用程度の方法
である。(Problems to be Solved by the Invention) The purpose of the present invention is to produce gunk with a unique texture (chewy and chewy). It has a texture similar to that of traditional Korean food (ethnic food), and the baking process for bedal involves boiling the dough once in boiling water at 90-95℃, then manually arranging it on a baking sheet or directly on an open tray, and baking it. Due to its nature, it is a method of limited application.
この方法は熱湯から・ぞン生地を掬い上げ、天板に配列
してから焼成するので、掬い上げ工程の煩雑さと、天板
上への配列が面倒で茹で上げた状態では生地の形状が崩
れやすく、べたついて作業しにくいものである。This method involves scooping up the dough from boiling water and arranging it on a baking sheet before baking, so the scooping process is complicated, arranging it on the baking sheet is troublesome, and the dough loses its shape when boiled. It is sticky and difficult to work with.
本発明ではこの点を改善しようとするもので、更に幅広
い応用が開発出来るものである。The present invention aims to improve this point and allows for the development of a wider range of applications.
（問題点を解決するだめの手段）
通常の製・ｅン工程中、焼成前に第１段階として１００
〜１２０℃の水蒸気にて・ぞン生地を蒸し、次いで第２
段階として通常の方法にて焼成することを要旨とするも
のである。(Another means to solve the problem) During the normal manufacturing/e-making process, as a first step before firing,
Steam the dough with steam at ~120°C, then
The gist of the process is to perform firing in a conventional manner as a step.
（作 用）
焼成に先立ち、・ぐン生地を茹でることなく蒸し上げる
ことにより生地中の澱粉の糊化を促すとともに次工程へ
の移行を従来より極めて簡略化することができる。(Function) Prior to baking, by steaming the gun dough without boiling it, it is possible to promote gelatinization of the starch in the dough and to make the transition to the next process much simpler than before.
（実施例） 本発明を一層具体的に説明するために実施例を示す。(Example) Examples will be shown to explain the present invention more specifically.
生地の配合は下記の通りであるが成分組成中、油脂を除
いた全部を配合し、低速にて３分間、次いで中速にて３
分間ミキシングを行う。The ingredients for the dough are as follows, except for the oil and fat.
Mix for a minute.
配合表
（重量部）
小麦粉 １００
イースト ３
７ − ド ０．１砂
糖 １２
塩 ２
脱脂粉乳 ２
油 脂 １５
全 卵 １゜
水 ４゜
このミキシングを行った後で油脂を混入し低速にて２分
間、中速にて２分間、次いで高速にて１分間のミキシン
グを行う。捏上温度は２６．５℃とする。この生地は２
７℃１湿度は８０％で（イ）分の醗酵工程（６０分にて
パンチ）の後各４０ ｆに分割し、１５分のペンチタイ
ムとし、ホイロ条件は３６℃１湿度は６０％、ホイロ時
間は加分とする。Mixing table (parts by weight) Wheat flour 100 Yeast 3 7-do 0.1 Sand
Sugar 12 Salt 2 Skimmed milk powder 2 Oil Fat 15 Whole egg 1゜Water 4゜After this mixing, mix in the fat and oil and mix at low speed for 2 minutes, at medium speed for 2 minutes, then at high speed for 1 minute. conduct. The kneading temperature is 26.5°C. This fabric is 2
After the fermentation process (a) at 7°C, humidity is 80%, and (punch at 60 minutes), it is divided into 40 f each, with 15 minutes of pliers time, and the baking conditions are 36°C, humidity is 60%, and baking. Time is added.
焼成工程に先立ち、１１００Ｃで２分間の蒸し工程とす
る。蒸し工程は天板上に分割成形したパン生地を並らべ
てから行いそのま＼焼成用のオーブンに自動的に移動す
るようにし、焼成は２０００Ｃで１２分間行う。天板に
は小孔を多数配列したものを用いるのが効果的に適して
いる。Prior to the firing process, a steaming process is performed at 1100C for 2 minutes. The steaming process is carried out after arranging the divided and formed bread dough on a baking sheet, which is then automatically transferred to the oven for baking, and baking is carried out at 2000C for 12 minutes. It is effective to use a top plate with a large number of small holes arranged in it.
（効 果）
この方法によるノ’？ンは従来の・やンにはない独特の
食感があり、広範囲の生地種類、形状にも応用テキ、か
つ、トッピング、フィリングを施したノセンにも応用で
き、焼型において天板使用、型詰使用製品にも利用でき
、とくに作業性においては従来のように茹でることがな
いので茹で上げ後、熱湯からの掬い上げ、天板への配列
などの面倒な作業が不要で、天板上に最初から配列して
蒸すのでそのま＼焼成用のオーブンに自動的に移行させ
ることができ、形くずれもなく極めて能率よく、作業も
簡易化することができる等の利点がある。(Effect) What is the effect of this method? N has a unique texture that is not found in conventional Yan, and can be applied to a wide range of dough types and shapes, as well as toppings and fillings. It can also be used for stuffed products, and in terms of workability, there is no need to boil it like in the past, so there is no need for troublesome work such as scooping it out of boiling water and arranging it on a baking sheet after boiling. Since they are arranged and steamed from the beginning, they can be automatically transferred to the oven for baking without losing their shape, and are extremely efficient and have the advantage of simplifying the work.
Claims (1)
１２０℃の水蒸気にてパン生地を蒸し、次いで第２段階
として通常の方法にて焼成することを特徴とするパンの
製造方法。During the normal bread making process, as a first step before baking,
A method for producing bread, which comprises steaming bread dough with steam at 120°C, and then baking it in a conventional manner as a second step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2058785A JPS61181331A (en) | 1985-02-05 | 1985-02-05 | Production of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2058785A JPS61181331A (en) | 1985-02-05 | 1985-02-05 | Production of bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61181331A true JPS61181331A (en) | 1986-08-14 |
Family
ID=12031361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2058785A Pending JPS61181331A (en) | 1985-02-05 | 1985-02-05 | Production of bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61181331A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0620975A3 (en) * | 1993-04-21 | 1996-07-24 | Gen Foods Inc | Improved microwaveability of baked products. |
| JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
| JP2011036151A (en) * | 2009-08-07 | 2011-02-24 | Nisshin Flour Milling Inc | Method for producing pullman type bread |
-
1985
- 1985-02-05 JP JP2058785A patent/JPS61181331A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0620975A3 (en) * | 1993-04-21 | 1996-07-24 | Gen Foods Inc | Improved microwaveability of baked products. |
| JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
| JP2011036151A (en) * | 2009-08-07 | 2011-02-24 | Nisshin Flour Milling Inc | Method for producing pullman type bread |
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