JP2003079305A - Bread and method for producing the same - Google Patents
Bread and method for producing the sameInfo
- Publication number
- JP2003079305A JP2003079305A JP2001277043A JP2001277043A JP2003079305A JP 2003079305 A JP2003079305 A JP 2003079305A JP 2001277043 A JP2001277043 A JP 2001277043A JP 2001277043 A JP2001277043 A JP 2001277043A JP 2003079305 A JP2003079305 A JP 2003079305A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- weight
- enzyme mix
- soybean extract
- wheat flour
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規なパン食感をも
つ製パン方法、詳しくはパンのクラム（生地）が弾力が
有り、口溶けも良く、甘みが有り、小麦粉本来の旨味が
有り、クラスト（耳）が従来になく薄くてパリットさが
有り、口溶けが良い、従来に無いタイプのパンとその製
造方法（以下、製パン法ともいう。)に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread making method having a novel texture of bread, more specifically, crumb of bread is elastic, melts well in the mouth, has sweetness, has an original taste of wheat flour, and crust. The present invention relates to an unprecedented type of bread that has a thin (ear) that is unprecedented, has crispness, and is easily melted in the mouth, and a manufacturing method thereof (hereinafter also referred to as a bread making method).
【０００２】[0002]
【従来の技術】従来から有る各種製パン法に、中種法、
直種法、液種法、ノータム法そして昨今ブームの湯種法
などがあるが、いずれの方法によっても未だ満足できる
食感を備えたパンはできあがっていない。2. Description of the Related Art The conventional bread making method, the middle seed method,
There are direct method, liquid method, notam method, and hot-water method which has been booming these days, but none of them has produced a bread with a satisfactory texture.
【０００３】[0003]
【発明が解決しようとする課題】本発明は上述の点に鑑
みなされたもので、上記した従来の製パン法で仕込んだ
パンに比べて格段と違った食感を持ったパンの全く新し
いタイプのパンおよびその製造方法を提供しようとする
ものである。The present invention has been made in view of the above points, and is a completely new type of bread having a texture significantly different from that of the bread prepared by the conventional bread making method described above. The bread and the manufacturing method thereof are provided.
【０００４】[0004]
【課題を解決するための手段】上記の目的を達成するた
めに本発明のパンは、小麦粉などからなるパン生地中に
大豆エキスおよび酵素ミックスを混合したことを特徴と
する。In order to achieve the above object, the bread of the present invention is characterized by mixing a soybean extract and an enzyme mix in a bread dough made of wheat flour or the like.
【０００５】このような本発明のパンは、大豆エキスと
酵素ミックスを使用したことにより、従来のパンに無い
食感を有する。大豆エキスとパン酵素ミックスの併用に
よりパン発酵の非常に良い条件になり、今までにないパ
ンで、特にクラストが非常に薄くパリットして口溶けが
良く、内層のクラムも弾力が有り、口溶けも非常に良
い。The bread of the present invention as described above has a texture not found in conventional breads by using soybean extract and enzyme mix. The combination of soybean extract and bread enzyme mix makes for very good conditions for bread fermentation. It is an unprecedented bread with a particularly thin crust that is very thin and melts well in the mouth. Good for
【０００６】また、請求項６記載の本発明にかかるパン
の製造方法は、小麦粉などに水等を混ぜて混練したパン
生地中に、パン酵母であるイーストとともに、大豆エキ
スおよび酵素ミックスを混合して練り上げ、醗酵させた
のち、パン釜に入れて焼き上げることを特徴とする。According to a sixth aspect of the present invention, in the method for producing bread according to the present invention, soybean extract and enzyme mix are mixed with yeast, which is baker's yeast, in bread dough obtained by mixing water and the like with wheat flour and the like. The feature is that after kneading and fermentation, it is put in a pan and baked.
【０００７】このような本発明のパンの製造方法によれ
ば、上記の請求項１に記載のような特にクラストが非常
に薄くパリットして口溶けが良く、内層のクラムも弾力
が有り、口溶けも非常に良いパンができるうえに、従来
の製造方法に比べて、パン生地の醗酵時間が２０〜４０
分と大幅に短縮され、製造時間が半分〜数分の一に短縮
され、生産性が上がり、コストダウンが図られる。According to the method for producing bread of the present invention as described above, the crust as described in claim 1 is very thin, and it is easy to melt in the mouth by crunching, and the crumb of the inner layer is also elastic and melts in the mouth. In addition to making very good bread, the fermentation time of bread dough is 20-40 compared to the conventional manufacturing method.
The manufacturing time is reduced to half to a few times, productivity is increased, and cost is reduced.
【０００８】請求項２および請求項７に記載のように、
丸大豆から抽出した大豆エキスおよび大豆ペーストを使
用することが好ましい。 大豆エキスの粒子は、別に限
定しなく極微細から大きな粒子まで利用出来る。As described in claim 2 and claim 7,
It is preferable to use soybean extract and soybean paste extracted from whole soybeans. The soybean extract particles are not particularly limited and can be used from ultrafine particles to large particles.
【０００９】請求項２又は請求項７に記載のパン又は製
造方法によれば、丸大豆から抽出したエキスとペースト
の両方を使用したことにより、製パンした時にパンの釜
伸びが良く、クラムの伸びが良く、食感がソフトにな
る。また、 大豆エキスと酵素ミックスを併用したの
で、従来の各種製パン方法（中種法、直捏法、液種法、
ノータイム法、湯捏法）で行っても達成できないところ
の非常に風味が有り、食感が従来にないところのクラス
トがパリットしてクラムが弾力が有り、口溶けの良いパ
ンができる。さらに大豆エキス（丸大豆エキスおよびペ
ースト）を使用する事により大豆本来持っているレスチ
ン等の乳化効果がパンの出来上がりに作用して口溶けの
良いパンに仕上がる。According to the bread or the manufacturing method of the second or seventh aspect, by using both the extract and the paste extracted from whole soybean, the bread elongation of the bread is good when the bread is baked, and Good growth and soft texture. Also, because soybean extract and enzyme mix are used together, various conventional bread making methods (medium seed method, direct kneading method, liquid seed method,
It has a very flavor that can not be achieved even with the no-time method or the kneading method), the crust where the texture is unprecedented is crunchy, the crumb is elastic, and the bread melts in the mouth. Furthermore, by using soybean extract (whole soybean extract and paste), the emulsifying effect of restin etc. originally possessed by soybeans acts on the completion of bread and the bread is melted in the mouth.
【００１０】請求項３および請求項８に記載のように、
酵素ミックスは、プロテアーゼ、アミラーゼ、グル
コースオキシターゼ、セルラリーゼ、リパーゼ、ラクタ
−ゼのうち少なくとも２種類を組み合わせたミックスを
使用することができる。As described in claims 3 and 8,
The enzyme mix may be a mix of at least two kinds of protease, amylase, glucose oxidase, cellulase, lipase, and laccase.
【００１１】請求項３又は請求項８に記載のパン又は製
造方法によれば、２種類以上の酵素を混合した酵素ミッ
クスを利用することにより、製パンした時にパンの釜伸
びが良く甘みの有る食感でソフトなパンができる。請求
項４および請求項９に記載のように、 前記大豆エキス
の添加量は、小麦粉に対し１重量％〜２０重量％の範
囲、好ましくは小麦粉に対し１重量％〜１５重量％にす
るのがよい。According to the bread or the manufacturing method of the third or eighth aspect, by using an enzyme mix in which two or more kinds of enzymes are mixed, when the bread is made, the bread length of the bread is good and sweet. You can make soft bread with a texture. As described in claim 4 and claim 9, the amount of the soybean extract added is in the range of 1% by weight to 20% by weight with respect to the flour, preferably 1% by weight to 15% by weight with respect to the flour. Good.
【００１２】請求項４又は請求項９に記載のパン又は製
造方法によれば、パン製品に堅調な効果が出る。According to the bread or the manufacturing method according to claim 4 or claim 9, a firm effect is exerted on the bread product.
【００１３】請求項５および請求項１０に記載のよう
に、 パン用の前記酵素ミックスの使用量は、小麦粉に
対して０．０１〜１０重量％の範囲、好ましくは０．０
１〜１重量％にするのがよい。As described in claims 5 and 10, the amount of the enzyme mix used for bread is in the range of 0.01 to 10% by weight, preferably 0.0
It is preferable that the amount is 1 to 1% by weight.
【００１４】請求項５又は請求項１０に記載のパン又は
製造方法によれば、製パン製に効果が出る。According to the bread or the manufacturing method of the fifth or tenth aspect, it is effective in making bread.
【００１５】[0015]
【発明の実施の形態】以下に、本発明の実施例にかかる
パンおよびその製造方法の実施例について説明する。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of a bread and a method for producing the same according to an embodiment of the present invention will be described below.
【００１６】実施例１
食パンを本発明の製造方法と従来法（ストレート法）に
より、下記の表１の配合に基づいてそれぞれ製造し、総
合的に評価した。配合の％は全て重量％であり、評価結
果は表２の評価表に示す。 Example 1 Bread was produced by the production method of the present invention and the conventional method (straight method) based on the formulations shown in Table 1 below, and comprehensively evaluated. All percentages in the formulation are weight percentages, and the evaluation results are shown in the evaluation table in Table 2.
【００１７】[0017]
【表１】 [Table 1]
【００１８】[0018]
【表２】
食パンの総合評価としては、本発明品としての大豆エキ
ス＋酵素ミックス添加した物の方が食パンの外見も内層
のスダチのキメも良く伸びて光沢が有り特にクラストの
皮が薄くパリットした触感の割には、口溶けが非常に良
く、クラムの食感が弾力性が有る割には、口溶けが非常
に良い今までに無い食パンの食感と小麦粉本来の旨味が
残った食パンになった。[Table 2] As a comprehensive evaluation of bread, the soybean extract + enzyme mix as the product of the present invention has a better appearance and a better texture of Sudachi in the inner layer, and has a glossy texture, and especially the crust skin is thin and crisp to the touch. It has a very good melting in the mouth and the elasticity of crumbs is elastic, but it has a very good melting in the mouth, and the bread has the unprecedented texture of bread and the original taste of wheat flour.
【００１９】実施例２
フランスパンを本発明の製造方法と従来法（ストレート
法）により、下記の表３の配合に基づいてそれぞれ製造
し、総合的に評価した。配合の％は全て重量％である。 Example 2 French bread was produced by the production method of the present invention and the conventional method (straight method) based on the formulations shown in Table 3 below, and comprehensively evaluated. All percentages in the formulations are weight percentages.
【００２０】[0020]
【表３】
フランスパンの総合評価としては、本発明品としての大
豆エキス＋酵素ミックス添加の方がクラストが薄くパリ
ットが有り内相が薄く歯ごたえが有り、そして小麦粉本
来の風味が有り、美味しいフランスパンになった。その
上、醗酵時間も非常に短くてすむメリットがあることが
この実施例２のテストで分かった。[Table 3] As a comprehensive evaluation of French bread, the soybean extract + enzyme mix as the product of the present invention had a thin crust, a thin crust, a thin internal phase and a chewy texture, and had the original flavor of flour, resulting in a delicious French bread. . In addition, it was found in the test of Example 2 that the fermentation time was very short.
【００２１】[0021]
【発明の効果】本発明のパンは、大豆エキス、パン用酵
素ミックスの併用によりパン発酵の非常に良い条件にな
り、今までに無いパン特にクラストが非常に薄くパリッ
トして口溶けが良く内層のクラムも弾力が有り口溶けも
非常に良い。EFFECTS OF THE INVENTION The bread of the present invention has a very good condition for bread fermentation when soybean extract and an enzyme mix for bread are used in combination, and bread that has never existed before, especially crust, is very thin and melts well in the inner layer. The crumb is also elastic and melts very well.
【００２２】また本発明のパン製造方法については、従
来の製造方法に比べて、パン生地の醗酵時間が２０〜４
０分と大幅に短縮され、製造時間が半分〜数分の一に短
縮される。Further, the bread making method of the present invention has a fermentation time of 20 to 4 as compared with the conventional making method.
It is significantly reduced to 0 minutes, and the manufacturing time is reduced to half to several times.
Claims (10)
エキスおよび酵素ミックスを混合したことを特徴とする
パン。1. A bread characterized by mixing a soybean extract and an enzyme mix in a dough made of wheat flour or the like.
豆ペーストを使用することを特徴とする請求項１記載の
パン。2. The bread according to claim 1, wherein soybean extract and soybean paste extracted from whole soybean are used.
ラーゼ、グルコースオキシターゼ、セルラリーゼ、リパ
ーゼ、ラクタ−ゼのうち少なくとも２種類を組み合わせ
たミックスを使用することを特徴とする請求項１又は２
記載のパン。3. The enzyme mix is a mix of at least two kinds of protease, amylase, glucose oxidase, cellulase, lipase, and lactase, and is used.
The bread described.
対し１重量％〜２０重量％の範囲、好ましくは小麦粉に
対し１重量％〜１５重量％にすることを特徴とする請求
項１〜３のいずれかに記載のパン。4. The soybean extract is added in an amount of 1% by weight to 20% by weight based on the flour, preferably 1% by weight to 15% by weight based on the flour. Bread according to any one of.
は、小麦粉に対して０．０１〜１０重量％の範囲、好ま
しくは０．０１〜１重量％にすることを特徴とする請求
項１〜４のいずれかに記載のパン。5. The use amount of the enzyme mix for bread is in the range of 0.01 to 10% by weight, preferably 0.01 to 1% by weight, based on the wheat flour. Bread according to any one of 4.
生地中に、パン酵母であるイーストとともに、大豆エキ
スおよび酵素ミックスを混合して練り上げ、醗酵させた
のち、パン釜に入れて焼き上げることを特徴とするパン
の製造方法。6. A soybean extract and an enzyme mix together with yeast, which is baker's yeast, are kneaded and kneaded in a bread dough obtained by mixing water and the like with wheat flour and the like, fermented, and then put in a bread pot to bake. A method for producing a characteristic bread.
豆ペーストを使用することを特徴とする請求項６記載の
パンの製造方法。7. The method for producing bread according to claim 6, wherein a soybean extract and soybean paste extracted from whole soybeans are used.
ラーゼ、グルコースオキシターゼ、セルラリーゼ、リパ
ーゼ、ラクタ−ゼのうち少なくとも２種類を組み合わせ
たミックスを使用することを特徴とする請求項６又は７
記載のパンの製造方法。8. The enzyme mix is a mix of at least two of protease, amylase, glucose oxidase, cellulase, lipase, and lactase, and is used.
A method for producing bread as described.
対し１重量％〜２０重量％の範囲、好ましくは小麦粉に
対し１重量％〜１５重量％にすることを特徴とする請求
項６〜８のいずれかに記載のパンの製造方法。9. The addition amount of the soybean extract is in the range of 1% by weight to 20% by weight with respect to the wheat flour, preferably 1% by weight to 15% by weight with respect to the wheat flour. The method for producing bread according to any one of 1.
は、小麦粉に対して０．０１〜１０重量％の範囲、好ま
しくは０．０１〜１重量％にすることを特徴とする請求
項６〜９のいずれかに記載の製パン法。10. The use amount of the enzyme mix for bread is in the range of 0.01 to 10% by weight, preferably 0.01 to 1% by weight, based on the wheat flour. 9. The bread making method according to any one of 9 above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001277043A JP2003079305A (en) | 2001-09-12 | 2001-09-12 | Bread and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001277043A JP2003079305A (en) | 2001-09-12 | 2001-09-12 | Bread and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003079305A true JP2003079305A (en) | 2003-03-18 |
Family
ID=19101644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001277043A Pending JP2003079305A (en) | 2001-09-12 | 2001-09-12 | Bread and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003079305A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007521839A (en) * | 2004-02-17 | 2007-08-09 | ワヘニンヘン センター フォー フード サイエンシーズ | Method for preparing bread dough or semi-baked bread |
-
2001
- 2001-09-12 JP JP2001277043A patent/JP2003079305A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007521839A (en) * | 2004-02-17 | 2007-08-09 | ワヘニンヘン センター フォー フード サイエンシーズ | Method for preparing bread dough or semi-baked bread |
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