JPS63192339A - Production of bread - Google Patents
Production of breadInfo
- Publication number
- JPS63192339A JPS63192339A JP2217487A JP2217487A JPS63192339A JP S63192339 A JPS63192339 A JP S63192339A JP 2217487 A JP2217487 A JP 2217487A JP 2217487 A JP2217487 A JP 2217487A JP S63192339 A JPS63192339 A JP S63192339A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- yeast
- water
- dough
- moisture
- 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
- 235000008429 bread Nutrition 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002250 absorbent Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 208000027697 autoimmune lymphoproliferative syndrome due to CTLA4 haploinsuffiency Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 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】
〔産業上の利用分野〕
本発明は高吸水性酵母を使用した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 bread using superabsorbent yeast.
従来、パンの製造は小麦粉にパン酵母（イースト）、イ
ーストフード、調味料（食塩、砂糖等）及び脱脂粉乳、
ショートニング油等の添加物、水分を配合し、ミキシン
グしてパン生地をつくるとともに、このパン生地を所定
の大きさに分割して丸め、中間発酵室（はいろ）による
ねかし、整型、型詰め、発酵室での発酵等の工程を得て
最後にオーブンに入れて焼き上げる。Traditionally, bread production involves wheat flour, baker's yeast, yeast food, seasonings (salt, sugar, etc.), skim milk powder,
Additives such as shortening oil and moisture are blended and mixed to make bread dough, which is then divided into predetermined sizes and rolled into balls, and then left to rest in an intermediate fermentation chamber, shaping, molding, and fermentation. After undergoing processes such as fermentation in a room, it is finally baked in an oven.
ところで、パン生地をつくるに際しては所定量の水分を
配合させるが、この水分の含有率は小麦粉に対して通常
は概ね５０〜６０パ一セント程度である。パン品質に対
する水分の影響は一般に含有率が高いほどパンは柔らか
く、また、口ざわり等が向上して、より好ましいパンを
得ることができる。By the way, when making bread dough, a predetermined amount of water is added, and the content of this water is usually about 50 to 60 percent based on the wheat flour. Regarding the influence of moisture on bread quality, generally speaking, the higher the moisture content, the softer the bread, and the better the texture, making it possible to obtain more desirable bread.
しかし、従来のパン酵母及びイーストフードを用いたパ
ンの製造方法における水分の含有率は７０パ一セント程
度が限界であり、これを越える水分の配合は困難であっ
た。However, the moisture content in conventional bread manufacturing methods using baker's yeast and yeast food is limited to about 70 percent, and it has been difficult to incorporate moisture exceeding this.
本発明は上記従来技術に存在する問題点を解決した新規
なパンの製造方法に関するものであり、パン生地をつく
るに際して、小麦粉に少なくともパン酵母と、７０〜９
０パーセントの水分と、さら（こ必要な油脂、食塩、砂
糖等の添加物を配合するとともに、米を水に浸漬し、蒸
煮して糖化させた培地で、果実類から得たサツカロミセ
スセレビシェ属の酵母菌を固体培養し、乾燥工程を経て
粉体化した第二の酵母である高吸水性酵母を配合したこ
とを特徴としている。The present invention relates to a novel bread manufacturing method that solves the problems existing in the above-mentioned prior art.
Saccharomyces cerevisiae obtained from fruits is mixed with 0% moisture and additives such as necessary oils and fats, salt, sugar, etc., and is made by soaking rice in water and steaming it to saccharify it. It is characterized by containing highly water-absorbent yeast, which is a second yeast that is made by culturing yeast of the genus Chai and turning it into powder through a drying process.
次に、本発明の作用について説明する。 Next, the operation of the present invention will be explained.
本発明に係るパンの製造方法によれば、高吸水性酵母の
酵素がパン酵母とともに小麦粉の主成分である蛋白グル
テン、澱粉、脂質等に対して生物的に働き、糖化作用、
軟化作用、ＰＨ移動等によってパン生地の混捏における
諸条件に対応した適宜分解を連続的に促進させ、７０゛
〜９０パーセントの水分含有率を達成する。According to the method for producing bread according to the present invention, the enzymes of superabsorbent yeast act biologically on the protein gluten, starch, lipid, etc., which are the main components of flour, together with baker's yeast, and have a saccharification effect,
Decomposition is continuously promoted depending on various conditions during kneading of bread dough by softening action, pH movement, etc., and a water content of 70 to 90 percent is achieved.
そして、早期の経過時間でパン生地の柔軟性と伸縮性を
得、高吸水性にもかかわらず、小麦粉の結合力、親水乳
化性を損なうことなく生地の熟成が行われる。The bread dough gains flexibility and elasticity at an early elapsed time, and despite its high water absorption, the dough can be aged without impairing the binding strength and hydrophilic emulsification properties of the flour.
本発明に係る上記パンの製造方法に従えば、高吸水性酵
母の作用によって、次のような諸効果を得る。According to the method for producing bread according to the present invention, the following effects can be obtained due to the action of the superabsorbent yeast.
■ パン生地の水分含有率を７０〜９０パーセントまで
高めることができ、以てパン生地の活性化を高めるとと
もに窯伸びを良好にすることができる。(2) The moisture content of bread dough can be increased to 70 to 90 percent, thereby increasing the activation of bread dough and improving its elongation in the oven.
■ 出来上がったパンは口当たりが軟らかく、高位の香
りを有するとともに、従来のパンには無いあっさりとし
た味を得ることができる。■ The finished bread is soft to the touch, has a high aroma, and has a light taste not found in conventional bread.
■ イーストフード等の薬剤を使用しないため、健康に
役立ち、パンの日持ちも長くなる。■ Since yeast food and other chemicals are not used, it is beneficial to health and the bread lasts longer.
次に、本発明に係る好適な実施例を説明する。 Next, preferred embodiments according to the present invention will be described.
一般に、パンの製造方法は直捏法と中種法があるが、本
発明方法はいずれにも適用できる。 −まず、食パン
の諸原料を次表に示す。なお、本発明に係る製造方法の
理解を容易にするため、従来の諸原料を参考に併記する
。Generally, there are two methods for producing bread: the direct kneading method and the dough method, and the method of the present invention can be applied to either method. - First, the ingredients for bread are shown in the table below. In addition, in order to facilitate understanding of the manufacturing method according to the present invention, various conventional raw materials are also listed for reference.
まず、上表に挙げた小麦粉に油脂以外の諸原料であるイ
ースト、砂糖、脱脂粉乳、食塩、高吸水性酵母、さらに
８５パーセントの水分のうち仕込み用として６０〜７０
パーセントの水分（湯水又は冷水）を配合し、所定時間
にわたって比較的高速でミキシングを行う。また、ミキ
シング中において適当なタイミングで油脂（シジートニ
ング等）を混入し、この油脂の混入を終えたらミキシン
グを中速にして残りの水分、つまり１５〜２５パーセン
トの水分を追い水として配合し、仕上げを行ってパン生
地を得る。なお、従来の製造方法 ′では油脂を混入
した後に水分を入れると、パン生地の結合力がなくなり
、パン生地としての性質が無くなるが、本発明に係る製
造方法によれば前記のようにパン生地の性質を損なうこ
となく、油脂混入後も水分を入れることができる。なお
、ミキシング速度を中速側に適当に加減すれば油脂混入
前に全量（８５パーセント）の水分を入れることもでき
る。First, add the flour listed in the table above to the ingredients other than fats and oils, such as yeast, sugar, skim milk powder, salt, and highly absorbent yeast, and of the 85% water content, 60 to 70% is used for preparation.
% water (hot or cold) and mixing at a relatively high speed for a predetermined period of time. In addition, oils and fats (such as siege toning) are mixed in at an appropriate timing during mixing, and once this oil and fat has been mixed in, the mixing speed is set to medium speed and the remaining moisture, that is, 15 to 25% of the moisture, is added as follow-up water to finish the mixture. to get the dough. In addition, in the conventional manufacturing method, when water is added after mixing fats and oils, the binding strength of the bread dough is lost and the properties of bread dough are lost, but according to the manufacturing method of the present invention, the properties of bread dough are improved as described above. Water can be added even after oil and fat have been mixed in without damaging the product. In addition, if the mixing speed is adjusted appropriately to the medium speed side, it is possible to add the entire amount (85%) of water before mixing the fat and oil.
上記方法でパン生地をつくった後は、従来と同様の方法
でペイキングを行う。つまり、中間発酵室によって一定
時間ねかして第一発酵させ、この後、分割機によって一
定の大きさに分割して丸め、さらに堅塁機で堅塁を行う
。次いで発酵室に入れて第二発酵させ、最後にオーブン
に入れて焼き上げる。After making bread dough using the above method, baking is performed using the same method as before. In other words, the dough is fermented for a certain period of time in an intermediate fermentation chamber, and then divided into pieces of a certain size by a dividing machine and rolled into pieces, and then hardened by a hardening machine. Next, it is placed in a fermentation chamber for a second fermentation, and finally placed in an oven to bake.
以上、実施例について詳細に説明したが、本発明はこの
ような実施例に限定されるものではない。Although the embodiments have been described in detail above, the present invention is not limited to these embodiments.
例えば配合する諸原料は必要な任意の成分を配合するこ
とができる。また、製造工程も例示に限ら公知の任意方
法を利用することができる。その他網部の構成、手法等
において本発明の要旨を逸脱しない範囲で任意に変更実
施することができる。For example, the raw materials to be blended can include any necessary components. Furthermore, the manufacturing process is limited to examples and any known method can be used. Other changes may be made in the structure, method, etc. of the net portion without departing from the gist of the present invention.
Claims (1)
ることを特徴とするパンの製造方法。 （イ）パン酵母、 （ロ）７０〜９０パーセントの水分、 （ハ）米を水に浸漬し、蒸煮して糖化させた培地で、果
実類から得たサッカロミセスセレ ビシエ属の酵母菌を固体培養し、乾燥工程 を経て粉体化した高吸水性酵母。[Claims] A method for producing bread, which comprises mixing flour with at least the following raw materials to make bread dough. (a) baker's yeast, (b) 70 to 90% moisture, and (c) a solid culture of yeast of the genus Saccharomyces cerevisiae obtained from fruits in a medium made by soaking rice in water and saccharifying it by steaming. , a highly water-absorbent yeast powdered through a drying process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2217487A JPS63192339A (en) | 1987-02-02 | 1987-02-02 | Production of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2217487A JPS63192339A (en) | 1987-02-02 | 1987-02-02 | Production of bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63192339A true JPS63192339A (en) | 1988-08-09 |
Family
ID=12075436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2217487A Pending JPS63192339A (en) | 1987-02-02 | 1987-02-02 | Production of bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63192339A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102463099B1 (en) * | 2022-04-06 | 2022-11-04 | 주식회사 르빵 | Manufacturing method of hamburger bun using starch cultured solid yeast |
| KR102463104B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of whole wheat baguette using starch cultured solid yeast |
| KR102463103B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of croissant using starch cultured solid yeast |
| KR102463102B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of ciabatta using starch cultured solid yeast |
| KR102463105B1 (en) * | 2022-04-06 | 2022-11-04 | 임태준 | Manufacturing method of potato bread using starch cultured solid yeast |
-
1987
- 1987-02-02 JP JP2217487A patent/JPS63192339A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102463099B1 (en) * | 2022-04-06 | 2022-11-04 | 주식회사 르빵 | Manufacturing method of hamburger bun using starch cultured solid yeast |
| KR102463104B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of whole wheat baguette using starch cultured solid yeast |
| KR102463103B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of croissant using starch cultured solid yeast |
| KR102463102B1 (en) * | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of ciabatta using starch cultured solid yeast |
| KR102463105B1 (en) * | 2022-04-06 | 2022-11-04 | 임태준 | Manufacturing method of potato bread using starch cultured solid yeast |
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