JPS61231936A - Mushroom bread and its production - Google Patents
Mushroom bread and its productionInfo
- Publication number
- JPS61231936A JPS61231936A JP7514185A JP7514185A JPS61231936A JP S61231936 A JPS61231936 A JP S61231936A JP 7514185 A JP7514185 A JP 7514185A JP 7514185 A JP7514185 A JP 7514185A JP S61231936 A JPS61231936 A JP S61231936A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- shiitake
- dough
- preparation
- water
- 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）
本発明に乾燥しい念は粉、しいたけエキス分を配合して
各種パン等に適用した、しいｋけパン及びしいたけパン
の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing shiitake bread and shiitake bread, which is applied to various breads etc. by blending shiitake powder and shiitake extract.
（従来の技術）
従来のパンは生地仕込と本仕込を配合、練り合せ後、分
割、整形したのを醗酵させ、醗酵後は、釜入れ、釜出し
をして放冷する。この方法は従来の製造である。(Prior art) Conventional bread is made by mixing the dough preparation and main preparation, kneading, dividing, shaping, and fermenting the dough. After fermentation, the dough is put into a pot, taken out of the pot, and left to cool. This method is conventional manufacturing.
（発明が解決しようとする問題点）
１、従来の製造パンの問題点
パン製造工程の中で生地仕込、本仕込において水はよる
配合の練り合には、水の使用を必要としているのが、従
来の製造方法であり、この製造によって製品化された各
種パンを一定時間放置し経過すると堅くなり、味、風味
等が逃失する欠点がある。(Problems to be Solved by the Invention) 1. Problems with conventional bread production: In the bread production process, water is required during dough preparation and main preparation. , is a conventional manufacturing method, and has the disadvantage that the various types of bread produced by this manufacturing become hard when left for a certain period of time, and lose their taste and flavor.
２、生イースト菌と乾燥しいたけ粉、しいたけエキス分
の醗酵の問題点
イ、生地仕込の配合に乾燥しいたけ粉、しいたけエキス
分を多量に混入しても醗酵しない欠点がある。2. Problems with fermentation of fresh yeast, dried shiitake powder, and shiitake extract A. There is a drawback that fermentation does not occur even if a large amount of dried shiitake mushroom powder and shiitake extract are mixed into the dough mixture.
（例）小麦粉１００チに対して乾燥しいたけ粉２０チ、
しいたけエキス分２０％
口、本仕込の配合に乾燥しいたけ粉、しいたけエキス分
を多量に混入しても多少しか、醗酵しない欠点がある。(Example) 20 grams of dried shiitake powder for 100 grams of wheat flour,
Shiitake extract content: 20% The drawback is that even if a large amount of dried shiitake powder and shiitake extract are mixed into the original formulation, only a small amount of fermentation will occur.
（例）小麦粉１００％に対して乾燥しいたけ粉２０チ、
しいたけエキス分２０％
（問題点を解決するための手段）
１、生地仕込において乾燥しいたけ粉、しいたけエキス
分を配合した場合、醗酵させる時間が長時間を要し、生
イースト菌との作用で醗酵能力が押えられるため、生地
仕込は従来の水はよる配合、練り合せる方法が、本仕込
後の醗酵作用の効力を起させる。(Example) 20 tsp dried shiitake powder for 100% wheat flour,
Shiitake extract content: 20% (Measures to solve the problem) 1. When dry shiitake powder and shiitake extract are added to the dough, fermentation takes a long time, and the fermentation ability decreases due to the interaction with fresh yeast. Therefore, when preparing the dough, the conventional method of adding water and kneading allows the fermentation effect to take place after the main preparation.
２、本仕込における乾燥しいたけ紛の分量比重は総重量
に対して１．７チの範囲内にし、しいたけエキス分子ｌ
１５．０ ％の範囲内にする。生イースト菌との醗酵
能力が効果的に組み合される。2. The specific gravity of dried shiitake powder in the main preparation should be within the range of 1.7 cm based on the total weight, and the amount of shiitake extract molecule l
Keep it within the range of 15.0%. Fermentation ability with live yeast is effectively combined.
３、本仕込における食塩の分量は、従来パンよ！ り了以内に配合する。3. The amount of salt in this preparation is the same as that of conventional bread! Blend within the specified time.
４、本仕込での配合、練り合せを水は替シしいたけエキ
ス分を使用するのが特徴である。4. The special feature is that the water is replaced during the main preparation and kneading, and shiitake mushroom extract is used.
以上本発明は問題点を解消し、栄養、カロリー等の品質
が高くなるしいたけパンの製造を目的としている。As described above, the present invention aims to solve the problems and to produce shiitake mushroom bread with high quality such as nutrition and calories.
（実施例） 以下、本発明の一実施例を説明する。(Example) An embodiment of the present invention will be described below.
原材料は乾燥しいたけを使用しミキサーで製粉する。そ
の製粉方法は粉と荒引物に製粉し、粉は１００メツシユ
、荒引粉ｆ１３０メツシュ程度の粉に準備をしておく、
パンの製造法は中種方式の方法での製造であり、
その工程は、
イ、生地仕込の配合、分量
小麦粉１．０００５’、生イースト菌３０Ｐ１水を５０
０５１−を配合し、水の温度３５℃を保ち、合計１゜５
３０ｙ−を練シ合せ生地を作成する。The raw materials used are dried shiitake mushrooms, which are ground in a mixer. The method of milling is to mill into powder and coarse powder, and prepare the powder to be about 100 mesh, rough powder f130 mesh,
Bread is manufactured using the medium dough method, and the process is as follows: (a) Dough preparation mix: 1.0005' of flour, 30 P of fresh yeast, 50 P of water.
051-, keeping the water temperature at 35℃, total 1℃5
Knead 30y- to make a dough.
但し、生地仕込の醗酵させる時間は季節の温度差に応じ
て、生イースト菌の熟成する時間が多少異なる。冬期で
１２時間、夏期で８〜１０時間ぐらいである。However, the fermentation time for preparing the dough differs slightly depending on the seasonal temperature difference, and the time it takes for fresh yeast to ripen. It takes about 12 hours in winter and 8 to 10 hours in summer.
口、乾燥しいたけ粉の配合、分量 乾燥しいたけ荒引物３０？を計り準備する。Mixture and amount of dry shiitake powder Dried shiitake mushrooms 30%? Measure and prepare.
ハ、しいたけエキス分の配合、分量
乾燥しいたけ粉１５Ｌ！−を水３８０ｙ−を加え、１時
間程度水は戻し、戻されたしいたけの中からエキスを抽
出しておく。Ha, Shiitake extract content, dry shiitake powder quantity 15L! - Add 380 y of water, rehydrate for about 1 hour, and extract the extract from the rehydrated shiitake mushrooms.
二、本仕込の配合、分量
小麦粉５００ｆＦ、砂糖９０Ｆ１食塩２０５’ 、油脂
９０ｙ−、乾燥しいたけ荒引物３０Ｐ、Ｌいたけエキス
分（乾燥しいたけ粉１５ｙ−と水３８０５’）に分量を
計り、生地仕込１，５３０９−と配合し均一に練り合せ
る。しいたけエキス分の温度は３５℃を保つ。2. Mixture for main preparation: 500fF of wheat flour, 90F of sugar, 205' of salt, 90 y of oil, 30 pt of dried shiitake mushrooms, L bamboo extract (15 y of dried shiitake powder and 3805' of water), and prepare the dough. 1,5309- and knead uniformly. The temperature of the shiitake extract is maintained at 35°C.
ホ、分割 各種パンの容量に合せて分割する。Ho, split Divide it according to the capacity of each type of bread.
へ、整形 各種パンの形に整える。To, plastic surgery Shape into various bread shapes.
ト、醗酵室
各種パンの分割、整形後は、醗酵室に入れ約６０〜７０
分間放置し醗酵させる。After dividing and shaping the various breads, they are placed in the fermentation room for about 60 to 70 minutes.
Leave for a minute to ferment.
従来のパンに３０〜４０分である。Traditional breading takes 30-40 minutes.
チ、釜入れ
焼成の温度を２００〜２２０℃に定温化し食パンの場合
ｆ１４０〜５０分、菓子パンの場合ＴｒｉＢ分程度焼成
する。H. The temperature for baking in the pot is kept constant at 200 to 220° C., and baked for about f140 to 50 minutes for white bread, and about TriB minutes for sweet bread.
す、釜出し
各種パンの中心部の温度が９０〜１００℃の所で釜出し
をする。So, take out the bread from the kiln When the temperature at the center of each type of bread is 90 to 100°C, take it out of the kettle.
ヌ、放冷 釜出し後、自然に冷却する。Leave to cool After taking out the pot, let it cool naturally.
以上の作業によりしいたけパンとその製造方法である。Through the above operations, shiitake bread and its manufacturing method are obtained.
（発明の効果）
以上説明してきたように、本発明は乾燥しいたけの中に
グアミン酸（天然のうまみ）の成分が多量に含まれてお
り、従来のパン製造方法より、食塩の分量を７以内に配
合することによって、製品化されたしいたけパンの中に
は、天然のうまみの味が含まれているのが特徴である。(Effects of the Invention) As explained above, the present invention contains a large amount of guamic acid (natural flavor) in dried shiitake mushrooms, and the amount of salt can be reduced by less than 7% compared to the conventional bread manufacturing method. By blending these ingredients into the product, the product Shiitake bread contains a characteristic natural umami taste.
又、一定時間を放置し、経過してもしいたけパンは、い
つまでもやわらかぐ、味、風味を失うことなく健康食品
、美容、栄養、カロリー化の高い効果がある。In addition, even if left for a certain period of time, Shiitake bread remains soft forever and does not lose its taste and flavor, making it highly effective as a health food, beauty, nutritional, and calorie-containing bread.
Claims (2)
造り本仕込は小麦粉、砂糖、食塩、油脂、乾燥しいたけ
粉、しいたけエキス分を配合して、生地仕込と本仕込を
練り合せ、分割整形し、醗酵後、焼成して、放冷したこ
とを特徴とするしいたけパン。(1) Mix flour, fresh yeast, and water to make the dough preparation.For the main preparation, mix flour, sugar, salt, oil, dried shiitake mushroom powder, and shiitake extract, knead the dough preparation and main preparation, and divide. Shiitake bread is characterized by being shaped, fermented, baked, and left to cool.
し、水は一定温度保つて、練り合せ生地を作成する。 ロ、本仕込は、小麦粉、砂糖、食塩、油脂、乾燥しいた
け荒引粉、しいたけエキス分（乾燥しいたけ粉＋水）に
前記生地仕込を配合、均一に練り合せる。 ハ、本仕込を各種パンの容量に合せ、分割し各種パンの
形に整形する。 ニ、整形後は、醗酵室に入れ、一定時間放置し醗酵させ
る。 ホ、缶入れば焼成の温度２００〜２２０℃に定温化し食
パンの場合は４０〜５０分、菓子パンの場合は８分程度
焼成し、釜出しは各種パンの中心部の温度が９０〜１０
０℃の所で釜出しをする。 ヘ、放冷は釜出し後、自然に冷却する。 以上のイ〜ヘの工程よりなることを特徴とするしいたけ
パンの製造法。(2) A. To prepare the dough, mix flour, fresh yeast, and water, keep the water at a constant temperature, and knead to create dough. B. For the main preparation, mix the above dough preparation with flour, sugar, salt, oil, dried shiitake mushroom coarse powder, and shiitake extract (dried shiitake powder + water) and knead uniformly. C. Divide the main preparation to fit the capacity of each type of bread and shape it into the shape of each type of bread. 2. After shaping, put it in a fermentation chamber and leave it for a certain period of time to ferment. E. If you put it in a can, the baking temperature will be kept at 200-220℃, and it will be baked for 40-50 minutes for white bread and about 8 minutes for sweet bread.
Take out the pot at 0℃. F. Cooling allows the food to cool down naturally after being taken out of the pot. A method for producing shiitake bread characterized by comprising the above steps A to F.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7514185A JPS61231936A (en) | 1985-04-09 | 1985-04-09 | Mushroom bread and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7514185A JPS61231936A (en) | 1985-04-09 | 1985-04-09 | Mushroom bread and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61231936A true JPS61231936A (en) | 1986-10-16 |
Family
ID=13567618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7514185A Pending JPS61231936A (en) | 1985-04-09 | 1985-04-09 | Mushroom bread and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61231936A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2756818C1 (en) * | 2020-12-08 | 2021-10-06 | федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) | Composition of dough for production of wheat bread with mushrooms |
-
1985
- 1985-04-09 JP JP7514185A patent/JPS61231936A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2756818C1 (en) * | 2020-12-08 | 2021-10-06 | федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) | Composition of dough for production of wheat bread with mushrooms |
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