JP2006311855A - 電子レンジ加熱に適したパン類 - Google Patents
電子レンジ加熱に適したパン類 Download PDFInfo
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- JP2006311855A JP2006311855A JP2006085343A JP2006085343A JP2006311855A JP 2006311855 A JP2006311855 A JP 2006311855A JP 2006085343 A JP2006085343 A JP 2006085343A JP 2006085343 A JP2006085343 A JP 2006085343A JP 2006311855 A JP2006311855 A JP 2006311855A
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- bread
- mass
- parts
- oil
- flour
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【解決手段】小麦粉を主成分として粗蛋白量が9質量%以上、かつ11.5質量%未満である穀粉類100質量部に対して、
(A)油脂1〜67質量部
(B)保湿剤0.001〜2質量部
(C)乳化剤0.1〜7質量部
を含有する電子レンジ加熱に適したパン類。
【選択図】なし
Description
(A)油脂1〜67質量部
(B)保湿剤0.001〜2質量部
(C)乳化剤0.1〜7質量部
を含有する電子レンジ加熱に適したパン類を提供するものである。
融点25〜50℃の油脂(A1)は、パン製造の面から見るとパンの内相組織の改良や容積の増大、機械耐性の向上等の機能を持ち、一般的にはバター、ラード、マーガリン、ショートニングなどの可塑性を持ったものが一般的に用いられる。J.C.Baker等は添加された油脂がパン生地の成型醗酵工程中で固形であることが有効に働くための必要条件であることを確認している。液状油や醗酵温度で融解してしまう油脂を練り込んだパン生地は、油脂を使用しないパン生地と同様、オーブン内での膨張が早期に停止し、容積の小さいパンしか得られていない。この理由は液状油の生地の場合、澱粉の糊化やグルテンの熱凝固が起こらない低い温度で生じる水蒸気、空気などによって膨張する力を保持できず、これらが生地外に蒸散してしまうためであると述べている(田中康夫,松本博編,製パンの科学II 製パン材料の科学,光琳(1992)/J.C.Baker,M.D.Mize,Cereal Chem.,19,84(1942))。
よって、好ましい油脂の特性としては、融点として25〜50℃が必要であるが、好ましくは27〜45℃、更に好ましくは30〜40℃であり、室温における性状は、半固体又は固体状態である。油脂(A)中のSFC(25℃)は、5〜40%、好ましくは10〜35%、更に好ましくは15〜30%である。
保湿剤の添加量は穀粉類100部に対して0.001〜2部、好ましくは0.01〜1.5部、更に0.05〜1部であることが、電子レンジ加熱後の充分なパン硬化抑制効果と良好な食感の両立の点から好ましい。
更に、ポリグリセリン脂肪酸モノエステルを構成するポリグリセリンの具体例としては、テトラグリセリン、ペンタグリセリン、ヘキサグリセリン、ヘプタグリセリン、ナノグリセリン、デカグリセリンなどからなる群から選ばれる1種又は2種以上の化合物が挙げられる。特にグリセロールの重合度が1〜9のものが好ましい。
本発明に用いられるレシチンは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等によりなるリン脂質混合物であって、大豆あるいは、卵黄等から得られるレシチンが代表的なものである。また、レシチン誘導体としてはリゾレシチン、リゾフォスファチジン酸等が挙げられる。
また、油脂組成物中の(C)乳化剤の配合量は、(A2)/(C)の重量比率が6.5以下を満たした上で、更に14〜26部とすることが、上記(2)の点から好ましい。尚、このように(C)乳化剤を油脂組成物(E)としてパン中に配合する場合、更に必要量の(C)乳化剤を、油脂組成物(E)とは別個にパン中に配合することもできる。
具体的な油脂組成物(E)の製造方法としては、まず成分(A2)及び(C)を各成分の融点温度以上の温度で加熱し、均一溶解させた後、成分(B)を添加し、均一に混合撹拌する。上記均一になったものを上記各成分の融点以下の温度、好ましくは30℃以下まで冷却することにより目的の油脂組成物を得る。上記、冷却速度は速いほうが好ましい。即ち、冷却により乳化剤が結晶化する際、徐冷よりも急冷の方がより結晶が粗大化しないことより乳化剤自身の分散性を向上させ、電子レンジ加熱後のパンの硬化防止効果を促進する点より好ましい。上記製造において、高温状態にある均一混合物を冷却するの際には均一混合物を入れている容器自身を外部から冷却しても良いが、一般的にショートニング、マーガリン製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
1)容量2リットルのステンレス製ビーカーに成分(A2)及び(B)を秤量する。
2)上記1)を85℃水浴中にて均一溶解し、30分間放置する。
この際、アンカー型フックを用い、スリーワンモータ(HIDON社製TYPE60G)を用いて撹拌を行った。
3)上記2)に予め秤量しておいた成分(C)を撹拌しながら添加し、均一になったことを確認後、30分放置する。
4)上記3)において、水浴中に大量の氷を入れて、30℃まで冷却し、30℃に温度を維持したまま、撹拌を行い、所定の容器に移す。
5)上記4)を15℃恒温槽にて1晩(約12時間)放置し、針入度測定及び製パン評価を行った。
(製パン)
1.中種生地調製条件
縦型ミキサー(関東ミキサー、5コート)、フックを用い、表2記載の中種配合材料をミキサーに入れ、低速3分、中高速2分で混捏し、捏上温度を25℃とし、中種生地とした。次に、これを発酵(中種発酵)させた。この時の条件は下記の通りである。
中種発酵温度 28.0℃
中種発酵相対湿度 80%
中種発酵時間 2時間30分
中種発酵終了温度 29.0℃
2.本捏生地調製条件
縦型ミキサー(関東ミキサー、10コート)に、中種配合生地を入れ、本捏配合材料(マーガリン、油脂組成物、キサンタンガム以外の材料)を添加し、低速3分、中高速3分で混捏後、残った材料(マーガリン、油脂組成物、キサンタンガム)を添加し、低速3分、中高速2分、高速2分で混捏し、本捏生地とした。本捏生地の捏上温度は26.5℃とした。
次に、混捏でダメージを受けた生地を回復させるために、28.0℃にてフロアータイムを20分とり、この後60gの生地に分割した。分割での生地ダメージをとるために、ベンチタイムを27.0℃で20分とり、モルダーで成型した。天板に成型した生地をのせ、発酵(ホイロ)を行った。ホイロの条件は下記の通りである。
ホイロ温度 38℃
相対湿度 80%
ホイロ時間 50分
上記条件にて調製したパン生地を190℃のオーブンで12分間焼成した。焼成後、室温(20℃)において45分間冷却後、ビニール袋に入れ、密閉し、以下の保存条件にて、保存を行い、パンサンプルとした。
(1) 20℃ ・ 1日保存
(2) 5℃ ・ 1日保存
(3) −20℃ ・ 12日間保存
1)電子レンジ加熱後のパン貫通力試験方法
上記(1)〜(3)の3条件のパンサンプルについてシャープ社製電子レンジ RE−6200(出力1600W)を用いて、(1)及び(2)のパンサンプルは20秒加熱を行い、(3)のパンサンプルは25秒加熱を行った。加熱後、パンを室温にて5分間放置し、パン上面より高さ(厚み)方向に2cmの部分を切り取り、測定サンプルとした。上記切り取った厚み2cmの測定サンプルを島津製作所製「テクスチャーアナライザー EZ Test」を用いて貫通力を測定した。具体的には試料台に円形のパン固定台を設置し、その上に測定サンプルをパン上部(上面)を上として静置した。更に、上記測定サンプル上部より、直径5mmの針状の棒を300mm/minの速度にて貫通させ、その際の最大荷重を貫通力とした。
2)電子レンジ加熱後のパン官能評価
上記(1)〜(3)の3条件のパンサンプルについてシャープ社製電子レンジ RE−6200(出力1600W)を用いて、(1)及び(2)のパンサンプルは20秒加熱を行い、(3)のパンサンプルは25秒加熱を行った。加熱後、5分間放置したパンを喫食した際のヒキのなさ、口どけ感について10名のパネラーによるモナディック評価を行った。ヒキのなさは電子レンジ加熱後のパン硬化抑制効果を示す。これらの結果を表3に示す。
◎;10名中8名以上が良好であると判断した。
○;10名中5〜7名が良好であると判断した。
△;10名中3〜4名が良好であると判断した。
×;10名中8名以上が良好ではないと判断した。
Claims (5)
- 小麦粉を主成分として粗蛋白量が9質量%以上、かつ11.5質量%未満である穀粉類100質量部に対して、
(A)油脂1〜67質量部
(B)保湿剤0.001〜2質量部
(C)乳化剤0.1〜7質量部
を含有する電子レンジ加熱に適したパン類。 - (A)油脂が、(A1)融点25〜50℃の油脂0.5〜50質量部、及び(A2)融点20℃以下の液体油0.5〜17質量部を配合するものである請求項1に記載の電子レンジ加熱に適したパン類。
- (A2)融点20℃以下の液体油50〜85質量部、(B)保湿剤0.1〜10質量部、(C)乳化剤10〜35質量部を含有し、(A2)/(C)の比率が6.5以下である(E)油脂組成物を予め調製し、小麦粉100質量部に対して、
(A1)融点25〜50℃の油脂0.5〜50質量部
(E)油脂組成物1〜20質量部
を配合するものである請求項1又は2に記載の電子レンジ加熱に適したパン類。 - 穀粉類が強力粉と、薄力粉、澱粉又は加工澱粉から選択される1種又は2種以上との組合せである請求項1〜3の何れか1項に記載の電子レンジ加熱に適したパン類。
- 更に、電子レンジ加熱前にパンを冷蔵または冷凍状態にて保管する請求項1〜4の何れか1項に記載の電子レンジ加熱に適したパン類。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008000133A (ja) * | 2006-05-22 | 2008-01-10 | Omu Milk Products Co Ltd | 食品の品質改良材 |
JP2008067700A (ja) * | 2006-09-13 | 2008-03-27 | Kraft Foods Holdings Inc | 電子レンジ調理可能な食料製品 |
JP2009039070A (ja) * | 2007-08-10 | 2009-02-26 | Nof Corp | 油脂組成物 |
JP2011155854A (ja) * | 2010-01-29 | 2011-08-18 | Kao Corp | 焼き菓子類 |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
JP2014068550A (ja) * | 2012-09-27 | 2014-04-21 | Nisshin Foods Kk | アメリカンドッグ用ミックス |
JP2017038529A (ja) * | 2015-08-17 | 2017-02-23 | 王子ホールディングス株式会社 | パン粉 |
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JPH11103757A (ja) * | 1997-09-30 | 1999-04-20 | Matsutani Chem Ind Ltd | マイクロ波加熱用のパン |
JP2002281915A (ja) * | 2001-01-16 | 2002-10-02 | Kibun Food Chemifa Co Ltd | 電子レンジ加熱食品用の食感改良剤 |
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JPH0568466A (ja) * | 1991-09-11 | 1993-03-23 | Kanegafuchi Chem Ind Co Ltd | 電子レンジ加熱に適したパン類及びそれに用いる組成物 |
JPH11103757A (ja) * | 1997-09-30 | 1999-04-20 | Matsutani Chem Ind Ltd | マイクロ波加熱用のパン |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2008000133A (ja) * | 2006-05-22 | 2008-01-10 | Omu Milk Products Co Ltd | 食品の品質改良材 |
JP4704391B2 (ja) * | 2006-05-22 | 2011-06-15 | オーム乳業株式会社 | 食品の品質改良材 |
JP2008067700A (ja) * | 2006-09-13 | 2008-03-27 | Kraft Foods Holdings Inc | 電子レンジ調理可能な食料製品 |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
JP2009039070A (ja) * | 2007-08-10 | 2009-02-26 | Nof Corp | 油脂組成物 |
JP2011155854A (ja) * | 2010-01-29 | 2011-08-18 | Kao Corp | 焼き菓子類 |
JP2014068550A (ja) * | 2012-09-27 | 2014-04-21 | Nisshin Foods Kk | アメリカンドッグ用ミックス |
JP2017038529A (ja) * | 2015-08-17 | 2017-02-23 | 王子ホールディングス株式会社 | パン粉 |
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