JPS6312241A - Bread making method - Google Patents
Bread making methodInfo
- Publication number
- JPS6312241A JPS6312241A JP61152702A JP15270286A JPS6312241A JP S6312241 A JPS6312241 A JP S6312241A JP 61152702 A JP61152702 A JP 61152702A JP 15270286 A JP15270286 A JP 15270286A JP S6312241 A JPS6312241 A JP S6312241A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- parts
- dough
- yeast
- making method
- 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
- 238000000034 method Methods 0.000 title claims description 10
- 235000008429 bread Nutrition 0.000 title description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 239000011888 foil Substances 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000012490 fresh bread Nutrition 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
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】 本発明は、新しい食パンの製法に関する。[Detailed description of the invention] The present invention relates to a new method for producing bread.
従来、製パン法には、直捏法、中種法が広く一般に行わ
れており、また、原料を混合、醗酵させ分割、整形して
から凍結処理して冷凍パン生地を得て、この冷凍パン生
地をそのまま貯蔵しまたは出荷し、貯蔵後または出荷先
で解凍して、焙炉(はいろ)、焙焼を行って製品パンを
得ることも知られている。Traditionally, the direct kneading method and the dough dough method have been widely used in bread making.In addition, raw materials are mixed, fermented, divided, shaped, and then frozen to obtain frozen bread dough. It is also known to store or ship bread as is, thaw it after storage or at the shipping destination, roast it, and roast it to obtain product bread.
冷凍生地を製造する場合、上記一般の製パン法と同様に
、小麦粉1食塩、砂糖、ショートニングオイルに水を加
えてミキシングするとき酵母類を同時に添加し、醗酵処
理した後、これを凍結処理するので、酵母の凍結障害を
起し、解凍した後の焙炉工程で生地の醗酵が非常におそ
くなり、膨張が起こらなくなる等のおそれがある。When producing frozen dough, in the same way as the above-mentioned general bread-making method, yeast is added at the same time as flour, salt, sugar, and shortening oil are mixed together with water, fermented, and then frozen. Therefore, there is a risk that yeast may be damaged by freezing, and fermentation of the dough may be extremely slow in the roasting process after thawing, resulting in failure of expansion.
本発明は、凍結貯蔵に起因する障害を来たすことなく、
解凍の手間を要することもなく、また、低温貯蔵手段を
組入れて、容易に風味住良なオーブンフレッシュなパン
を得ることができる製パン法について研究した結果、本
発明を達成したのである。The present invention does not cause any damage caused by frozen storage.
The present invention was achieved as a result of research into a bread-making method that does not require the effort of thawing, incorporates low-temperature storage means, and can easily produce oven-fresh bread with good flavor.
本発明は、製パン法において、最初のパン種生地に、イ
ースト菌を添加することなくして、少(とも6時間熟成
貯蔵を施すことによってアミノ酸を増加させて食味を向
上させた食パンを得ると共に、熟成期間を利用して安全
に流通Ja横を利用することができる新しい製パン技術
を提供することを目的とする。In the bread making method, the present invention provides bread with improved flavor by increasing amino acids by aging and storing it for at least 6 hours without adding yeast to the initial leaven dough. The purpose is to provide a new bread-making technology that can be used safely in the distribution market.
本発明は製パン法において、酵母、イーストフ−ド以外
の小麦粉、食塩、砂糖、ショートニングオイルと水等の
製パン原料をミキシングしてパン種生地を得、これを−
7℃〜+10℃の温度領域の温度下で未凍結状態を保持
させつつ6時間以上放置した後、これに酵母類(酵母及
び/又はイーストフード)または液種を加え醗酵及び/
又はフロアタイムを取り、次いで分割、整形等の仕上げ
処理して、焙炉(はいろ)し、焙焼し、放冷することを
特徴とする製パン方法である。In the bread making method of the present invention, bread making ingredients such as yeast, flour other than yeast food, salt, sugar, shortening oil and water are mixed to obtain leaven dough, and this is...
After leaving it for 6 hours or more while maintaining an unfrozen state at a temperature in the temperature range of 7°C to +10°C, yeast (yeast and/or yeast food) or liquid seeds are added to it for fermentation and/or
Alternatively, it is a bread-making method characterized by taking floor time, then performing finishing treatments such as dividing and shaping, roasting, roasting, and cooling.
本発明において、−7℃〜+10℃の低温度領域で放置
(貯蔵)するのは、常温で長時間放置すると腐敗するお
それがあり、また−7°C未溝では凍結するおそれがあ
り、+10℃を超えると腐敗するおそれがあるからであ
る。なお、放置する時間(貯蔵する時間)は、6時間以
上20日間程度、好ましくは6時間〜12時間である。In the present invention, leaving (storing) in a low temperature range of -7°C to +10°C is not recommended because there is a risk of rotting if left at room temperature for a long time, and there is a risk of freezing if the groove is not heated to -7°C. This is because there is a risk of spoilage if the temperature exceeds ℃. The time for leaving (storage time) is 6 hours or more and about 20 days, preferably 6 hours to 12 hours.
そして、該放置処理は、小麦粉の熟成(アミノ酸の増加
)が行われるぽかりでなく、この期間に輸送(出荷)を
安全になし得るのである。そして、この低温度下での貯
蔵において、呈味性アミノ酸の組成比が変化することに
よる呈味性、美味性が一段と得れたものとなるのである
。This standing treatment does not leave the wheat flour ripening (increasing the amino acid content), and can be safely transported (shipped) during this period. During storage at this low temperature, the composition ratio of the flavor-producing amino acids changes, resulting in even better taste and deliciousness.
次に一7℃〜+10℃の範囲内の温度でのアミノ酸増大
例を次表に示す。Next, examples of increasing amino acids at temperatures within the range of -7°C to +10°C are shown in the following table.
次表において、Aは本発明での種生地の原料をミキシン
グした直後の種生地を示し、Bはミキシング後O℃の庫
内で60時間貯蔵した種生地のアミノ酸の増加を示す。In the following table, A shows the seed dough immediately after mixing the raw materials for the seed dough in the present invention, and B shows the increase in amino acids in the seed dough stored in a refrigerator at 0° C. for 60 hours after mixing.
ン ゛・8、 次に、本発明の実施態様を記載する。hmm ゛・8, Next, embodiments of the invention will be described.
実施例1
小麦粉100部、砂tJ! 5部、食塩2部、粉乳3部
、マーガリン3部、ショートニングオイル2部に水62
部を加えて、混捏した。得られたパンの種生地を8℃の
庫内で7時間貯蔵し熟成させた。Example 1 100 parts of wheat flour, sand tJ! 5 parts, 2 parts salt, 3 parts milk powder, 3 parts margarine, 2 parts shortening oil, 62 parts water.
and kneaded. The obtained bread starter dough was stored and aged in a refrigerator at 8° C. for 7 hours.
次いで、熟成貯蔵したパン種生地に、イースト菌2部を
水4部に混和した液を加えて混捏した後、醗酵とフロア
タイムを取りし、分割し、成型して38℃で70分間ホ
イロで最終醗酵を行ってから、210℃で35分間焼成
し放冷した。Next, a mixture of 2 parts of yeast and 4 parts of water is added to the aged and stored leaven dough and kneaded, followed by fermentation and floor time, divided into portions, molded and final fermented in a foil at 38℃ for 70 minutes. After that, it was baked at 210°C for 35 minutes and allowed to cool.
実施例2
小麦粉100部、砂P!5部、食塩1部、マーガリン3
部、ショートニングオイル2部に水50部を加えミキシ
ングを行って得たパンの種生地を、−5℃の庫内で8時
間熟成貯蔵を行った。Example 2 100 parts of wheat flour, sand P! 5 parts, 1 part salt, 3 parts margarine
A bread starter dough obtained by adding and mixing 2 parts of shortening oil and 50 parts of water was aged and stored in a -5°C warehouse for 8 hours.
熟成貯蔵して得たパンの種生地に、イースト菌2.5部
、粉乳3部、ブドウI!2部、食塩1部を水17部かし
て得た醗酵液種を加え、ミキシングを行なった。混捏処
理した生地をフロアタイム取り(醗酵)し、分割し成形
して、38°Cで90分間ホイロで最終醗酵を行なって
から210℃で35分間焼成処理した。Bread starter dough obtained through aging and storage, 2.5 parts of yeast, 3 parts of milk powder, and grape I! A fermented liquid seed obtained by diluting 1 part of common salt and 17 parts of water was added and mixed. The kneaded dough was subjected to floor time (fermentation), divided into pieces, molded, final fermented in a foil at 38°C for 90 minutes, and then baked at 210°C for 35 minutes.
実施例3
小麦粉100部に水60部を加え混捏し、次いで得られ
た生地を一2℃の庫内で10時間熟成貯蔵した後、この
パン生地に、砂糖5部、食塩2部、粉乳3部、マーガリ
ン3部、ショートニングオイル2部、イースト菌2部、
水6部を加え、ミキシングした。Example 3 60 parts of water were added to 100 parts of wheat flour and kneaded, and the resulting dough was aged and stored in a warehouse at -2°C for 10 hours. 5 parts of sugar, 2 parts of salt, and 3 parts of milk powder were added to this bread dough. , 3 parts margarine, 2 parts shortening oil, 2 parts yeast,
6 parts of water was added and mixed.
得られた生地を醗酵(フロアタイム)ををり、分割、整
形し、38℃で90分間ホイロで最終醗酵を行った後2
10℃で35分間焼成処理した。The obtained dough was fermented (floor time), divided, shaped, and final fermented in a foil at 38℃ for 90 minutes.
Firing treatment was performed at 10° C. for 35 minutes.
本発明によれば、パン生地を造るに当り、酵母類以外の
パン原料をミキシングして得たパンの種生地を低温度領
域の温度下で長時間熟成貯蔵処理を行うので、タンパク
、デンプン等の熟成を安定状態でなし得ることができ、
この熟成処理で得た生地を、酵母類で醗酵処理をするた
めに、風味良好な食パンが得られるばかりでなく、上記
貯蔵期間を利用して移送が安定になし得ると共に移送先
で焙炉、焙焼をなして焼きたてのパンを容易に供するこ
とができるのである。According to the present invention, when making bread dough, bread starter dough obtained by mixing bread ingredients other than yeast is aged and stored for a long time at a temperature in the low temperature range, so that proteins, starches, etc. Aging can be achieved in a stable state,
Since the dough obtained through this aging process is fermented with yeast, not only can bread with a good flavor be obtained, but also stable transportation can be achieved using the above storage period, and the dough can be roasted at the destination. Fresh bread can be easily served after roasting.
Claims (1)
ン原料をミキシングして得たパン種生を−7℃〜+10
℃の低温度領域の温度下で6時間以上貯蔵した後、これ
に酵母類を加え醗酵処理し、次いで分割し、整形して、
焙炉し、焙焼することを特徴とする製パン方法。In the bread-making method, raw leaven obtained by mixing bread-making ingredients other than yeast and yeast food is heated to -7°C to +10°C.
After storing for 6 hours or more at a temperature in the low temperature range of ℃, yeast is added to this and fermented, then divided, shaped,
A bread-making method characterized by roasting and roasting.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61152702A JPS6312241A (en) | 1986-07-01 | 1986-07-01 | Bread making method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61152702A JPS6312241A (en) | 1986-07-01 | 1986-07-01 | Bread making method |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6312241A true JPS6312241A (en) | 1988-01-19 |
Family
ID=15546279
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61152702A Pending JPS6312241A (en) | 1986-07-01 | 1986-07-01 | Bread making method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6312241A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5635940A (en) * | 1979-08-31 | 1981-04-08 | Yamazaki Baking Co | Production of chinese noodle |
JPS5931643A (en) * | 1982-08-12 | 1984-02-20 | フジパン株式会社 | Production of frozen pie dough |
JPS60153744A (en) * | 1984-01-21 | 1985-08-13 | 山根 昭美 | Production of food dough assembled with ice temperature ageing treatment |
-
1986
- 1986-07-01 JP JP61152702A patent/JPS6312241A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5635940A (en) * | 1979-08-31 | 1981-04-08 | Yamazaki Baking Co | Production of chinese noodle |
JPS5931643A (en) * | 1982-08-12 | 1984-02-20 | フジパン株式会社 | Production of frozen pie dough |
JPS60153744A (en) * | 1984-01-21 | 1985-08-13 | 山根 昭美 | Production of food dough assembled with ice temperature ageing treatment |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4450177A (en) | Method of producing frozen yeast-leavened dough | |
JPS59106251A (en) | Frozen dough for bakery product | |
JPS58116625A (en) | Frozen dough having improved freeze preserving life | |
US2395587A (en) | Egg product | |
JPS6312241A (en) | Bread making method | |
US8383173B2 (en) | Method of making bread | |
CN101683083A (en) | Method for producing staple bread | |
JPS5931643A (en) | Production of frozen pie dough | |
KR20030014009A (en) | Fabrication method of bread | |
JPS61247331A (en) | Production of frozen bread dough | |
SU1750568A1 (en) | Method for bakery articles production | |
JPS6119446A (en) | Production of frozen bread containing lactic bacteria | |
CN108835159A (en) | A kind of freezing flour-dough and preparation method thereof and bread | |
JPH04135440A (en) | Sponge-like food contained in vessel | |
JPS62262936A (en) | Defreezing of frozen bread dough | |
JPS6125338B2 (en) | ||
JPS61205437A (en) | Production of bread frozen dough | |
JPS6379552A (en) | Production of frozen dough of yeast fermented food | |
US1992263A (en) | Storage of eggs | |
JPS62228219A (en) | Production of low temperature fermentation bread | |
JPH0380453B2 (en) | ||
JPH0678679A (en) | Production of freeze-resistant custard cream | |
JPS6379553A (en) | Production of oil and fats inserted bread dough | |
JPH04135454A (en) | Chocolate food | |
JPS6119448A (en) | Liquid egg having improved shelf stability |