JP2007330228A - New type swollen food - Google Patents
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本発明は、膨化食品用生地、それを用いた膨化食品及びそれらの製造方法に関する。 The present invention relates to a puffed food dough, a puffed food using the dough, and a method for producing them.
パン、ケーキに代表される膨化食品は幅広く食されている食品である。その膨化食品の食感を改良する方法としては、例えば、小麦粉、米粉等の粉類、バター、マーガリン、ショートニング等の油脂類、乳製品、卵、大豆タンパク等のタンパク類、砂糖、異性化糖、ぶどう糖、果糖、麦芽糖、還元麦芽糖、水飴、還元水飴およびソルビトール等の糖類、イーストやベーキングパウダー等の膨化素材類、イーストフード等の膨化補助剤類の種類や配合を検討したり、澱粉、乳化剤、増粘多糖類、酵素等を添加する方法がある。しかし、これらの方法は、生地物性や膨化機能に悪影響しない範囲で行う必要があったため、最終製品において大幅な改良効果が見られないという欠点があった。また、パン類では食感改良の一つとして、全小麦粉100重量部に対し、40重量部〜82重量部の湯種生地を使用した食パン(特許文献1)が挙げられるが、小麦粉中の澱粉の膨潤度を向上させて食感を改良する方法を用いても、最終製品において従来よりも大幅に食感が改良されるまでに至っておらず、また食感的にしっとりしているが口の中で団子状になり、飲み込みにくいといった欠点があった。ケーキ類においても食感を向上させるために穀粉類と水を含有するバッターを穀粉類のα化温度以上に処理した湯種を生地中に分散させる方法があるが(特許文献2,3)、最終製品において従来よりも大幅に食感が改良されるまでに至っておらず、また食感的にしっとりしているが口の中で団子状になり、飲み込みにくいといった欠点があった。また、冷凍保存、冷蔵保存、常温保存によっても長期間湿潤性を保つことのできるスポンジケーキ及びパンを提供することを目的に、コンニャクゼリーを添加して、焼成してなるスポンジケーキ及びパン(特許文献4)があるが、添加食品の加工時に加熱すると、このコンニャクゼリーはゲル化反応を起こし完全にゲル化する性質を有していると記載されていることから、生地作製時にはコンニャクゼリーはまだゲル状物になっておらずゾル状物である為に、ゾル状物である前記コンニャクゼリーは生地中に均一分散しており、添加量により生地物性に影響があると考えられる。また生地が膨化する途中でゲル化反応を起こす為、充分に膨化する事ができないといった欠点があった。
本発明は、膨化食品の膨化機能を損ねることなく食感を改良した新規な膨化食品及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a novel puffed food having an improved texture without impairing the puffing function of the puffed food and a method for producing the same.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、膨化食品の作製において、融点が加熱時生地温度よりも低く、且つ加熱前の生地温度よりも高いゲル状物を、膨化食品用生地中の全穀粉類100重量部に対し、5重量部〜100重量部不均一分散させる事により、本来の膨化食品の膨化機能を損ねることなく食感を改良できる事を見出し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the inventors of the present invention have swelled a gel-like material having a melting point lower than the heating dough temperature and higher than the heating dough temperature in the production of the puffed food. The present invention has found that the texture can be improved without impairing the expansion function of the original expanded food by non-uniformly dispersing 5 to 100 parts by weight with respect to 100 parts by weight of the whole flour in the food dough. It came to complete.
即ち、本発明の第一は、穀粉類を含有する膨化食品用生地であって、融点が50〜85℃であるゲル状物が生地中に不均一分散しており、ゲル状物の含有量が、膨化食品用生地中の穀粉類100重量部に対して5〜100重量部であることを特徴とする膨化食品用生地に関する。好ましい実施態様は、ゲル状物に使用されるゲル化剤は、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種のゲル化剤を含有することを特徴とする上記記載の膨化食品用生地に関する。本発明の第二は、上記記載の膨化食品用生地を加熱してなる膨化食品に関する。本発明の第三は、ゲル状物が不均一分散した膨化食品用生地を、生地温度がゲル状物の融点よりも高い温度になるまで加熱することを特徴とする膨化食品の製造方法に関する。好ましい実施態様は、加熱直後の膨化食品生地温度が、ゲル状物の融点よりも高いことを特徴とする上記記載の膨化食品の製造方法に関する。 That is, the first of the present invention is a dough for puffed food containing flour, wherein a gel-like material having a melting point of 50 to 85 ° C. is unevenly dispersed in the dough, and the content of the gel-like material However, it is 5-100 weight part with respect to 100 weight part of flours in expanded food dough, It is related with the expanded food dough characterized by the above-mentioned. In a preferred embodiment, the gelling agent used for the gel is a gel consisting of at least one selected from a gelling agent (A) consisting of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan. Containing at least one gelling agent selected from the group consisting of a gelling agent (C) consisting of at least one selected from the agent (B), cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum. The present invention relates to a puffed food dough as described above. The second of the present invention relates to a puffed food obtained by heating the puffed food dough described above. A third aspect of the present invention relates to a method for producing a puffed food, characterized in that a puffed food dough in which a gel-like product is dispersed non-uniformly is heated until the dough temperature becomes higher than the melting point of the gel-like product. A preferred embodiment relates to the method for producing a puffed food as described above, wherein the puffed food dough temperature immediately after heating is higher than the melting point of the gel.
本発明の膨化食品用生地を用いれば、膨化機能が損なわれることなく食感を改良した膨化食品を提供することができる。 If the dough for puffed food of this invention is used, the puffed food which improved the food texture without impairing a puffing function can be provided.
以下、本発明につき、さらに詳細に説明する。本発明で使用できる膨化食品用生地を加熱してなる膨化食品とは、パン類では、食パン、ローフパン、フランスパン、ロールパン、包餡パン、菓子パン、白焼きパン、デニッシュなどの膨化層状パン、ドーナツパン、蒸しパンなどのことであり、ケーキ類では、スポンジケーキ、バターケーキ、蒸しケーキ、マドレーヌ、パウンドケーキ、シフォンケーキ、ブッセ、バウムクーヘン、ロールケーキ、スナックケーキなどのことで、それぞれの食品に合わせた膨化食品用生地を加熱することで所望の膨化食品を得ることができる。そして、これらの膨化食品用生地及び膨化食品は、原料として主に穀粉類を含有している。 Hereinafter, the present invention will be described in more detail. Puffed foods obtained by heating dough for puffed food that can be used in the present invention are breads such as bread, loaf bread, French bread, roll bread, bun bread, sweet bread, white baked bread, Danish bread, and donuts. Bread, steamed bread, etc., for cakes, sponge cake, butter cake, steamed cake, madeleine, pound cake, chiffon cake, busse, baumkuchen, roll cake, snack cake, etc. The desired puffed food can be obtained by heating the puffed food dough. These puffed food dough and puffed food mainly contain flour as a raw material.
前記膨化食品用生地の原料としての穀粉類としては、食用であれば特に限定はないが、例えば小麦、米、そば、トウモロコシ、馬鈴薯、タピオカ、甘藷などが挙げられ、それらの群から選ばれる少なくとも1種を由来とする澱粉及びそれらの加工澱粉を使用することができる。 The flour as a raw material for the puffed food dough is not particularly limited as long as it is edible, and examples thereof include wheat, rice, buckwheat, corn, potato, tapioca, sweet potato, etc., and at least selected from these groups Starches derived from one species and their modified starches can be used.
本発明のゲル状物とは、コロイド溶液が流動性を失い、多少の弾性と固さをもってゼリー状に固化した状態のものであり、該ゲル状物は通常、水に糖類とゲル化剤とキレート剤の粉体混合したものを加え、所定の温度にて10分間程度加熱攪拌混合し、容器に充填して所定の温度で所定の品温になるまで冷却して作製される。そして前記ゲル状物の融点、即ち乾熱でゲル状物の保形成を保てない時点の温度は、50〜85℃が好ましく、55〜85℃がより好ましい。50℃よりも低いと、膨化食品が充分に膨化する前にゲル状物が溶解してしまい、膨化食品が充分に膨化できない場合があり、85℃より高いと、耐熱性がある為に加熱時にゲル状物が全て溶解せずに、でき上がった膨化食品にゲル状物が残ってしまい食感に違和感がある場合がある。 The gel-like material of the present invention is a state in which the colloidal solution loses fluidity and is solidified in a jelly shape with some elasticity and hardness. The gel-like material usually contains saccharides and a gelling agent in water. It is prepared by adding a mixture of chelating agent powder, heating and stirring and mixing at a predetermined temperature for about 10 minutes, filling a container, and cooling to a predetermined temperature at a predetermined temperature. The melting point of the gel-like material, that is, the temperature at the time when the gel-like material cannot be maintained by dry heat, is preferably 50 to 85 ° C, more preferably 55 to 85 ° C. If the temperature is lower than 50 ° C, the gelled product may be dissolved before the expanded food is sufficiently expanded, and the expanded food may not be sufficiently expanded. In some cases, the gel-like product remains undissolved in the finished swollen food product without completely dissolving the gel-like product.
尚、ゲル状物の融点の測定は、ゲル状物に直接水流が当たらないように調整した水浴恒温槽中に一辺約2cmの立方体に切り出したゲル状物を静置し、0.3〜0.5℃/分のスピードで水浴恒温槽を昇温し、高さが5mm以下となった時の水温の温度を測定し、その温度を融点とすることにより求めることができる。前記ゲル状物の含有量は、膨化食品用生地中の穀粉類100重量部に対して、5〜100重量部であることが好ましく、10〜70重量部がより好ましい。5重量部よりも少ないと食感の改良ができない場合があり、100重量部より多いと膨化が充分得られなかったり、食感がもたつく場合がある。 In addition, the measurement of melting | fusing point of a gel-like material left still the gel-like material cut out to the cube of about 2 cm in one side in the water bath thermostat adjusted so that a water flow may not hit a gel-like material directly, and 0.3-0 The temperature can be obtained by raising the temperature of the water bath thermostat at a speed of 5 ° C./min, measuring the temperature of the water temperature when the height is 5 mm or less, and setting the temperature as the melting point. The content of the gel is preferably 5 to 100 parts by weight and more preferably 10 to 70 parts by weight with respect to 100 parts by weight of flour in the dough for puffed food. If the amount is less than 5 parts by weight, the texture may not be improved. If the amount is more than 100 parts by weight, swelling may not be sufficiently obtained or the texture may be stiff.
前記ゲル状物の融点を50〜85℃にするためには、前記ゲル化剤として、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)の3つのゲル化剤からなる群より選ばれる少なくとも1種を主に含有することが好ましい。それらの中でも、ゲル化剤(A)のみの使用、或いはゲル化剤(A)とゲル化剤(C)の併用がより好ましく、ゲル化剤(A)のみの使用がさらに好ましい。前記ゲル化剤(B)において、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンの重量比は、4:1〜1:9が好ましく、7:3〜1:4がより好ましい。また前記ゲル化剤(C)において、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムの重量比は、1:4〜4:1が好ましく、2:3〜3:2がより好ましい。また、ゲル状物の融点は基本的にゲル化剤種で決まるが、カチオンを添加すると融点が上がるため、その添加量で調整することができる。 In order to set the melting point of the gel material to 50 to 85 ° C., the gelling agent is at least one selected from a gelling agent (A) composed of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. Selected from the group consisting of three gelling agents consisting of at least one selected from gelling agent (B), cassia gum, locust bean gum, tara gum and glucomannan (C) and xanthan gum (C). It is preferable to mainly contain at least one kind. Among them, the use of only the gelling agent (A) or the combination of the gelling agent (A) and the gelling agent (C) is more preferable, and the use of only the gelling agent (A) is more preferable. In the gelling agent (B), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan is preferably 4: 1 to 1: 9, and 7: 3 to 1: 4. Is more preferable. In the gelling agent (C), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum is preferably 1: 4-4: 1, and 2: 3-3: 2. Is more preferable. In addition, the melting point of the gel is basically determined by the type of gelling agent, but since the melting point increases when a cation is added, it can be adjusted by the amount added.
ゲル化剤の添加量はゲル強度と相関性があり、添加量が少ないとゲル強度が低いすなわち柔らかく弾力が弱くなり、添加量が多いとゲル強度が高いすなわち硬い弾力が強いゲルとなる。適正添加量は、生地作成を行った時に、不均一分散にしている状態となれば適性添加量である。不均一分散とは目視でゲル状物の点在していることが確認できる程度、すなわちゲル状物が直径0.2〜3mm程度の大きさで分散している状態をいう。0.2mmより小さいもしくはゲル状物が見あたらなければ均一分散となっており、ゲル化剤の添加量を増加させると良く、逆に3mmよりも大きければゲル化剤の添加量を減量させることにより調整できる。 The addition amount of the gelling agent has a correlation with the gel strength. When the addition amount is small, the gel strength is low, that is, soft and weak, and when the addition amount is large, the gel strength is high, that is, the gel is hard and strong. The appropriate addition amount is an appropriate addition amount if it is in a state of non-uniform dispersion when the dough is prepared. The non-uniform dispersion refers to a state where the gel-like material can be confirmed to be visually scattered, that is, the gel-like material is dispersed in a diameter of about 0.2 to 3 mm. If it is smaller than 0.2 mm or no gel-like material is found, the dispersion is uniform, and the addition amount of the gelling agent should be increased. Conversely, if it is larger than 3 mm, the addition amount of the gelling agent is decreased. Can be adjusted.
本発明において、前記のようなゲル状物の融点が50〜85℃で、且つ生地中に不均一分散が保たれるのであれば、食感改良や作業性の改良を目的に、たとえばアルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、カルボキシルメチルセルロースカルシウム、カルボキシルメチルセルロースナトリウム、デンプンリン酸ナトリウム、デンプングリコール酸ナトリウム、メチルセルロース、ポアクリル酸ナトリウム、アエロモナスガム、アゾトバクタービネランジーガム、アーモンドガム、アマシードガム、アラビアガム、アラビノガラクタン、アルギン酸、アロエベラ抽出物、エルウイニアミツエンシスガム、エレミ樹脂、エンテロバクターシマナスガム、エンテロバクターガム、オクラ抽出物、ガティガム、カードラン、ιカラギナン、λカラギナン、ファーセレラン、カラヤガム、キチン、キトサン、グァーガム、サイリウムシードガム、ジェランガム、スクレロガム、タマリンドシードガム、ダンマル樹脂、トラガントガム、トリアカンソスガム、トロロアオイ、納豆菌ガム、渇藻抽出物、ペクチン、プルラン、ウェランガム、セスバニアガム、ラムザンガム、キダテアロエ抽出物、グルコサミン、マクロホモプシスガム、海藻セルロース、酵母細菌膜、デキストラン、微小繊維状セルロース、レバン、寒天、ゼラチンなどをゲル状物中に含有させてもよい。 In the present invention, if the gel-like material has a melting point of 50 to 85 ° C. and non-uniform dispersion is maintained in the dough, for example, sodium alginate for the purpose of improving texture and workability. , Propylene glycol alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, methylcellulose, sodium poacrylate, aeromonas gum, azotobacter vinelandie gum, almond gum, ama seed gum, gum arabic, arabi Nogalactan, alginic acid, aloe vera extract, erwinia honeyensis gum, elemi resin, enterobacter shimanas gum, enterobacter gum, okra extract, gati gum, curdlan, ι Laginan, Lambda carrageenan, Far celeran, Karaya gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, sclero gum, tamarind seed gum, danmar resin, tragacanth gum, triacan sos gum, troro aoi, natto gum, dehydrated alga extract, pectin, pullulan , Welan gum, sesbania gum, rhamzan gum, kidney duck aloe extract, glucosamine, macrohomopsis gum, seaweed cellulose, yeast bacterial membrane, dextran, microfibrous cellulose, levan, agar, gelatin and the like may be contained in the gel.
またゲル状物中に澱粉類、油脂、糖類、蛋白質、ペプタイド、各種呈味材、フレーバー類、天然着色料、合成着色料、ビタミン類、ミネラル類、キレート剤などを加えても差し支えない。乳化剤を添加することも特に支障はなく、また日持ち向上のために保存料、抗菌剤を併用してもかまわない。 Moreover, starches, fats and oils, saccharides, proteins, peptides, various flavoring materials, flavors, natural coloring agents, synthetic coloring agents, vitamins, minerals, chelating agents, etc. may be added to the gel-like material. The addition of an emulsifier is not particularly troublesome, and a preservative and an antibacterial agent may be used in combination for improving the shelf life.
本発明の加熱の方法は、焼成、蒸し、油調、茹でる等で一般的な加熱方法を少なくとも1種もちいることができる。加熱機器としては、オーブン、蒸し器、フライヤー、レトルト殺菌機等を少なくとも1種もちいることができる。 As the heating method of the present invention, at least one general heating method can be used by baking, steaming, oiling, boiling and the like. As the heating device, at least one kind of oven, steamer, fryer, retort sterilizer, or the like can be used.
加熱前の生地温度は、−30〜40℃の範囲であることが好ましい。−30℃よりも低いと保存にコストがかかり良くない場合があり、40℃よりも高いとイースト等を使用した時に、発酵に影響がある為に膨化が充分得られない場合がある。前記加熱前の生地温度は、加熱前の生地表面中央部に熱伝対を厚み方向の50±5%の位置まで差し込み、例えば防水型食品デジタル温度計(商品名:SK−250WP II―N、(株)佐藤計量器製作所製)で測定することができる。 The dough temperature before heating is preferably in the range of -30 to 40 ° C. If it is lower than −30 ° C., storage may be costly and may not be good, and if it is higher than 40 ° C., when yeast or the like is used, it may not be sufficiently expanded due to the effect on fermentation. For the dough temperature before heating, a thermocouple is inserted into the center of the dough surface before heating up to a position of 50 ± 5% in the thickness direction. For example, a waterproof food digital thermometer (trade name: SK-250WP II-N, (Made by Sato Meters Co., Ltd.).
加熱直後の膨化食品生地温度とは、加熱終了後1分以内に測定する生地中心部の温度のことであり、膨化食品用生地に混合した前記ゲル状物の融点よりも高ければよく、さらに食品衛生の観点から加熱が不充分とならないようにすることも考慮すると、具体的には85〜100℃の範囲が好ましく、90〜100℃がより好ましい。加熱直後の膨化食品生地温度は、加熱直後の膨化食品の最も厚い部分に熱伝対を厚み方向の50±5%の位置まで差し込み、例えば防水型食品デジタル温度計(商品名:SK−250WP II―N、(株)佐藤計量器製作所製)で測定することができる。 The temperature of the puffed food dough immediately after heating is the temperature at the center of the dough measured within 1 minute after the end of heating, as long as it is higher than the melting point of the gelled material mixed with the puffed food dough. Considering that heating is not insufficient from the viewpoint of hygiene, specifically, the range of 85 to 100 ° C is preferable, and 90 to 100 ° C is more preferable. The temperature of the puffed food dough immediately after heating is such that a thermocouple is inserted into the thickest portion of the puffed food immediately after heating up to a position of 50 ± 5% in the thickness direction, for example, a waterproof food digital thermometer (trade name: SK-250WP II). -N, can be measured by Sato Meters Co., Ltd.
本発明の膨化食品の製造例を、特に限定するわけではないが以下に例示する。まずゲル状物は、水に糖類とゲル化剤とキレート剤の粉体混合したものを加え、80〜90℃にて10分間加熱攪拌混合してから容器に充填し、5〜10℃にて所望の品温になるまで冷却して得ることができる。 Although the manufacturing example of the puffed food of this invention is not necessarily limited, it illustrates below. First, the gel-like material is a mixture of saccharides, gelling agent and chelating agent mixed in water, mixed with heating and stirring at 80 to 90 ° C. for 10 minutes, and then filled into a container at 5 to 10 ° C. It can be obtained by cooling to the desired product temperature.
次いで、中種生地を以下のように準備する。小麦粉、砂糖、イースト、イーストフード、水をミキサーに投入し、低速で2分間、中高速で2分間混捏し、24〜25℃で捏上げ、28〜30℃、3〜4時間恒温槽にて静置し、中種生地を得ることができる。その後、ショートニングを除く本捏配合材料と中種生地を入れ、低速で3分間、中高速で3分間混捏した後、ショートニングを入れ、低速で3分間、中高速で5分間混捏し、所定の捏上温度の本捏生地になったら本発明のゲル状物を投入し、低速で4分間、中高速で1分間混捏して本捏生地を得ることができる。 Next, a medium seed dough is prepared as follows. Add flour, sugar, yeast, yeast food, water to the mixer, mix for 2 minutes at low speed, 2 minutes at medium to high speed, raise at 24-25 ° C, 28-30 ° C, 3-4 hours in constant temperature bath Allow to stand to obtain a medium-sized dough. Then, mix the main ingredients and medium dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. When the main temperature dough becomes an upper temperature, the gel-like material of the present invention is charged and kneaded at a low speed for 4 minutes and at a medium speed for 1 minute to obtain the main temperature dough.
次に、本捏生地を所定の温度で所定の時間のフロアータイムをとった後、適量の生地に分割する。分割後、所定の温度で所定の時間のベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、所望の形状の成型物を得る。この成型物を所定の温度、所定の湿度で所定の時間最終発酵を行う。最終発酵後、170〜180℃のオーブンで、所定の時間焼成してパンを得ることができる。 Next, after taking a floor time for a predetermined time at a predetermined temperature, the main body dough is divided into an appropriate amount of dough. After the division, a bench time of a predetermined time is taken at a predetermined temperature, the dough is stretched with a molder, and then curled and spread to obtain a molded product having a desired shape. This molded product is subjected to final fermentation at a predetermined temperature and a predetermined humidity for a predetermined time. After the final fermentation, bread can be obtained by baking for a predetermined time in an oven at 170 to 180 ° C.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
<比容積評価方法>
得られたパン・スポンジケーキの容積を菜種置換法により計測し、容積(cm3)/重量(g)の値を比容積値とし、比較例(ブランク)の比容積値を100としたときの実施例の比容積値を比容積評価結果とした。
<Specific volume evaluation method>
The volume of the obtained bread / sponge cake was measured by the rapeseed substitution method, the volume (cm 3 ) / weight (g) value was taken as the specific volume value, and the specific volume value of the comparative example (blank) was taken as 100. The specific volume value of the example was used as the specific volume evaluation result.
<しっとり感評価方法>
実施例・比較例で得られたパン・ケーキを、5人の熟練したパネラーに試食させ、以下の4段階の基準により評価し、その結果を集約した。評価基準は次の通りである。◎:ブランクとなる比較例と較べてしっとり感がかなりある、○:ブランクとなる比較例と較べてしっとり感が充分ある、△:ブランクとなる比較例と較べてしっとり感の差がわかる程度、×:ブランクとなる比較例と較べてしっとり感の差がわからない。
<Moistness evaluation method>
The bread cakes obtained in the examples and comparative examples were sampled by 5 skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: There is a lot of moist feeling compared to the comparative example that becomes a blank, ○: There is a sufficient moist feeling compared to the comparative example that becomes a blank, △: To the extent that you can see the difference in moist feeling compared to the comparative example that becomes a blank, X: The difference in moist feeling is not understood compared with the comparative example which becomes a blank.
<飲み込み易さ評価方法>
実施例・比較例で得られたパン・ケーキを、5人の熟練したパネラーに試食させ、以下の4段階の基準により評価し、その結果を集約した。評価基準は次の通りである。◎:ブランクとなる比較例と較べてかなり飲み込みやすい、○:ブランクとなる比較例と較べて充分飲み込みやすい、△:ブランクとなる比較例と較べてやや飲み込みやすい程度、×:ブランクとなる比較例と較べて飲み込みやすいが変わらない。
<Easy swallowing evaluation method>
The bread cakes obtained in the examples and comparative examples were sampled by 5 skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: Easily swallowed compared to the comparative example to be blank, ○: Sufficiently swallowed compared to the comparative example to be blank, △: Slightly easier to swallow than the comparative example to be blank, ×: Comparative example to be a blank It is easy to swallow compared with but does not change.
(製造例1〜5,7,8) ゲル状物G1〜G5及びG7、G8の作製
表1に示す配合に従い、水及びヨーグルト以外の原料を粉体混合したものを水に加え、攪拌ミキサー(製品名:ケミスターラーB−100型、東京理化器械(株)社製)により85℃で10分間加熱攪拌混合し、ヨーグルトが入る物はここで投入し、蒸発した水を補填しながら均一になるように攪拌し、耐熱性のあるビニール袋に充填し、5℃の冷蔵庫で3時間冷却し、ゲル状物G1〜G5及びG7、G8を得た。
(Production Examples 1 to 5, 7, and 8) Preparation of Gels G1 to G5 and G7 and G8 According to the formulation shown in Table 1, a mixture of raw materials other than water and yogurt was added to water, and a stirring mixer ( Product name: Chemistarr B-100, manufactured by Tokyo Rika Kikai Co., Ltd.) was stirred and mixed at 85 ° C. for 10 minutes. The material containing yogurt was added here, and it became uniform while supplementing the evaporated water. The mixture was stirred and filled in a heat-resistant plastic bag and cooled in a refrigerator at 5 ° C. for 3 hours to obtain gel-like materials G1 to G5, G7, and G8.
(製造例6) ゲル状物G6の作製
表1に示す配合に従い、粉体混合した原料を水に加え、撹拌しながら30分間膨潤させた後、攪拌ミキサー(製品名:ケミスターラーB−100型、東京理化器械(株)社製)により70℃で300分間加熱攪拌混合し、耐熱性のあるビニール袋に充填し、5℃の冷蔵庫で3時間冷却し、ゲル状物G6を得た。
(Production Example 6) Preparation of Gel Product G6 In accordance with the formulation shown in Table 1, the powder-mixed raw material was added to water and swollen for 30 minutes with stirring, and then stirred mixer (product name: Chemisterer B-100 type) , Manufactured by Tokyo Rika Kikai Co., Ltd.), heated and mixed at 70 ° C. for 300 minutes, filled in a heat-resistant plastic bag, and cooled in a refrigerator at 5 ° C. for 3 hours to obtain a gel product G6.
(比較例1) 実施例1のブランク
表2に示す一般的な食パン配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)とフックを用いて生地を作製した。まず中種生地は、小麦粉、イースト、イーストフード、水を縦型ミキサーに投入し、低速で2分間、中高速で2分間混捏し、捏上温度24℃まで捏上げ、28℃で4時間恒温槽にて保存して得た。ショートニングを除く本捏配合材料と中種生地を入れ、低速で3分間、中高速で3分間混捏した後、ショートニングを入れ、低速で3分間、中高速で5分間混捏した後、捏上温度27℃の本捏生地を得た。得られた本捏生地を28℃の恒温槽にて、20分間静置することでフロアータイムをとった後、230gの生地に分割した。分割後、28℃で20分間ベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、棒状の生地を得た後、U字に折って成型した。この成型物を食型(底面:縦12cm×横36cm、上面:縦12.5cm×横37cm、高さ:13cm)に6個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、食型に蓋をして、195℃のオーブンで37分間焼成し、食パンを得た。得られたパンを実施例1のブランクとした。
(Comparative Example 1) Blank of Example 1 According to the general bread composition shown in Table 2, a dough was prepared using a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer) and a hook. First of all, the medium seed dough is filled with flour, yeast, yeast food, and water in a vertical mixer, mixed for 2 minutes at low speed, for 2 minutes at medium and high speed, raised to a cooking temperature of 24 ° C, and constant temperature at 28 ° C for 4 hours. Obtained by storage in a bath. Add the main ingredients and medium dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. A home baked dough of ℃ was obtained. The obtained main body dough was allowed to stand for 20 minutes in a constant temperature bath at 28 ° C. to obtain floor time, and then divided into 230 g dough. After dividing, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-like dough, and then folded into a U shape and molded. Six pieces of this molded product are put into a food mold (bottom: vertical 12 cm x horizontal 36 cm, top: vertical 12.5 cm x horizontal 37 cm, height: 13 cm), and final fermentation is performed at a temperature of 38 ° C and a humidity of 80% for 60 minutes. went. After the final fermentation, the food mold was capped and baked in an oven at 195 ° C. for 37 minutes to obtain bread. The obtained bread was used as the blank of Example 1.
(実施例1)
表2に示す一般的な食パン配合に従い、本捏生地を作製した後、ゲル状物G1を投入し低速で3分間、中高速で30秒間混捏した以外は、比較例1と同様にして食パンを得た。得られた食パンをブランクとなる比較例1と比較して比容積及び食感評価した結果を表2に示した。
Example 1
In accordance with the general bread composition shown in Table 2, after preparing the main body dough, the gel-like material G1 was added, and the bread was mixed in the same manner as in Comparative Example 1 except that the gel-like material G1 was added and mixed for 3 minutes at low speed and for 30 seconds at medium speed. Obtained. Table 2 shows the results of the specific volume and the texture evaluation of the obtained bread compared to Comparative Example 1 which is a blank.
(比較例2) 実施例2のブランク
表2に示す一般的なフランスパン配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)にショートニングを除く本捏配合材料を入れ、低速で3分間、中高速で3分間混捏した後、ショートニングを入れ、さらに低速で3分間、中高速で5分間混捏した後、捏上温度25℃の本捏生地を得た。得られた本捏生地を28℃の恒温槽にて、90分間フロアータイムをとった後、生地を200gずつに分割した。分割後、28℃で20分間ベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、棒状の成型物を得た。この成型物を天板に3個ならべて、温度:35℃、湿度:75%で50分間最終発酵を行った。最終発酵後、210℃のオーブンで20分間焼成し、フランスパンを得た。得られたフランスパンを実施例2のブランクとした。
(Comparative Example 2) Blank of Example 2 According to the general French bread composition shown in Table 2, the main body blending material excluding shortening was put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.) at low speed. After mixing for 3 minutes at medium and high speed for 3 minutes, shortening was applied, and after further mixing for 3 minutes at low speed and for 5 minutes at medium and high speed, a koji mold with a temperature of 25 ° C. was obtained. The obtained cocoon dough was allowed to have a floor time of 90 minutes in a constant temperature bath at 28 ° C., and then the dough was divided into 200 g portions. After splitting, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Three pieces of this molded product were placed on a top plate and subjected to final fermentation at a temperature of 35 ° C. and a humidity of 75% for 50 minutes. After the final fermentation, the bread was baked in an oven at 210 ° C. for 20 minutes to obtain French bread. The obtained French bread was used as the blank of Example 2.
(実施例2)
表2に示す一般的なフランスパン配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)にショートニングを除く本捏配合材料及びゲル状物G2を入れ、低速で4分間、中高速で4分間で混捏する以外は、比較例2と同様にしてフランスパンを得た。得られたフランスパンを比較例2で得たフランスパンと比較して比容積及び食感評価した結果を表2に示した。
(Example 2)
In accordance with the general French bread composition shown in Table 2, the main blending material excluding shortening and gel-like material G2 are put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.). The bread was obtained in the same manner as in Comparative Example 2 except that the mixture was mixed for 4 minutes. Table 2 shows the results of the specific volume and texture evaluation of the obtained French bread compared to the French bread obtained in Comparative Example 2.
(比較例3) 実施例3のブランク
表2に示す一般的なローフパンの配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)とフックを用いて生地を作製した。中種生地は、小麦粉、砂糖、イースト、イーストフード、水を縦型ミキサーに投入し、低速で2分間、中高速で2分間混捏し、捏上温度24℃まで捏上げ、28℃で3時間恒温槽に静置して得た。ショートニングを除く本捏配合材料と中種生地を入れ、低速で3分間、中高速で3分間混捏した後、ショートニングを入れ、低速で3分間、中高速で5分間混捏し、捏上温度27℃の本捏生地を得た。得られた本捏生地を28℃の恒温槽にて、20分間フロアータイムをとった後、300gずつの生地に分割した。分割後、28℃で20分間のベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、棒状の成型物を得た。この成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたローフパンを実施例3のブランクとした。
(Comparative example 3) Blank of Example 3 According to the composition of a general loaf pan shown in Table 2, a dough was prepared using a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer) and a hook. Medium seed dough is made by adding flour, sugar, yeast, yeast food, and water into a vertical mixer, kneaded for 2 minutes at low speed and 2 minutes at medium and high speed, raised to a temperature of 24 ° C, and raised at 28 ° C for 3 hours. Obtained by standing in a thermostatic bath. Add the main ingredients and medium-sized dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. I obtained a homemade dough. The obtained main body dough was allowed to stand for 20 minutes in a constant temperature bath at 28 ° C., and then divided into 300 g pieces. After splitting, a bench time of 20 minutes was taken at 28 ° C., the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation at temperature: 38 ° C, humidity: 80% for 60 minutes went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained loaf pan was used as the blank of Example 3.
(実施例3)
表2に示す一般的なローフパンの配合に従い、本捏生地を作製した後、ゲル状物G3を投入し低速で4分間、中高速で1分間混捏する以外は、比較例3と同様にしてローフパンを得た。得られたローフパンをブランクとなる比較例3と比較して比容積及び食感評価した結果を表2に示した。
(Example 3)
The loaf pan was prepared in the same manner as in Comparative Example 3 except that the main loaf bread was prepared according to the general loaf bread composition shown in Table 2 and then the gel G3 was added and mixed at a low speed for 4 minutes and at a medium high speed for 1 minute. Got. Table 2 shows the results of the specific volume and texture evaluation of the obtained loaf bread in comparison with Comparative Example 3 serving as a blank.
(比較例4) 実施例4のブランク
表2に示す一般的なデニッシュ配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)にショートニングを除く本捏配合材料を入れ、低速で3分間、中高速で3分間混捏した後、ショートニングを入れ、低速で3分間、中高速で4分間混捏し、捏上温度25℃の本捏生地を得た。得られた本捏生地を27℃の恒温槽にて、30分間のフロアータイムをとった後、−20℃の冷凍庫内で30分間静置し、3℃で2時間生地を保存した。次に折込用マーガリンと本捏生地を用い、リバースシーターで3つ折りを2回行い9層の折込生地とした。3℃で16時間恒温槽にて折込生地を保存した後、リバースシーターで折込生地を3つ折り1回行い、27層の折込生地とした後、生地厚さを5mmまで伸ばした。次に、折込生地を縦10cm×横10cmの正方形にカットし、2つに折って成型物を得た。この成型物を天板に6つ並べて、温度:35℃、湿度:75%で50分間最終発酵を行った。最終発酵後、200℃のオーブンで14分間焼成した。得られたデニッシュパンを実施例4のブランクとした。
(Comparative Example 4) Blank of Example 4 According to the general Danish composition shown in Table 2, the main ingredient compounding material excluding shortening was put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.), and 3 at low speed. After mixing for 3 minutes at medium and high speed, shortening was added and mixed for 3 minutes at low speed and for 4 minutes at medium and high speed to obtain a dough with a temperature of 25 ° C. The obtained main body dough was kept in a constant temperature bath at 27 ° C. for 30 minutes, and then left in a −20 ° C. freezer for 30 minutes, and the dough was stored at 3 ° C. for 2 hours. Next, the margarine for folding and the main body cloth were used, and the sheet was folded three times twice with a reverse sheeter to obtain a nine-layer folding cloth. After storing the folded dough in a thermostatic bath at 3 ° C. for 16 hours, the folded dough was folded once in a reverse sheeter to make 27 layers of folded dough, and the dough thickness was increased to 5 mm. Next, the folded dough was cut into a 10 cm long × 10 cm wide square and folded into two to obtain a molded product. Six of the molded products were arranged on a top plate, and final fermentation was performed at a temperature of 35 ° C. and a humidity of 75% for 50 minutes. After the final fermentation, it was baked in an oven at 200 ° C. for 14 minutes. The obtained Danish bread was used as the blank of Example 4.
(実施例4)
表2に示す一般的なデニッシュ配合に従い、本捏生地を作製した後、8メッシュ(篩目開き2.36mm)の篩で押し出したゲル状物G4を投入し、低速で4分間、中高速で1分間混捏した以外は比較例4と同様にしてデニッシュパンを得た。得られたデニッシュパンをブランクとなる比較例4と比較して比容積及び食感評価した結果を表2に示した。
Example 4
In accordance with the general Danish composition shown in Table 2, after preparing the main dough, the gel-like product G4 extruded with a sieve of 8 mesh (mesh opening 2.36 mm) is charged, and the medium speed is 4 minutes at low speed. A Danish bread was obtained in the same manner as in Comparative Example 4 except that the mixture was mixed for 1 minute. Table 2 shows the results of specific volume and texture evaluation of the obtained Danish bread in comparison with Comparative Example 4 serving as a blank.
(比較例5) 比較例6〜9及び実施例5〜7のブランク
表3に示す配合に従い、砂糖7.3重量部と脱脂粉乳2重量部をさらに添加し、ショートニング2重量部をマーガリン6重量部に変更し、食塩の配合量を1.8重量部に変えた以外は、比較例2と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度38℃、湿度80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンを比較例6〜9と実施例5〜7のブランクとした。
(Comparative Example 5) Blanks of Comparative Examples 6 to 9 and Examples 5 to 7 In accordance with the formulation shown in Table 3, 7.3 parts by weight of sugar and 2 parts by weight of skim milk powder were further added, and 2 parts by weight of shortening was added to 6 parts by weight of margarine. The molded product obtained in the same manner as in Comparative Example 2 except that the amount of salt was changed to 1.8 parts by weight was changed to a food type (bottom: vertical 8 cm x horizontal 16.5 cm, top: vertical) 9 cm × width 18 cm, height: 8 cm), and the final fermentation was performed for 60 minutes at a temperature of 38 ° C. and a humidity of 80%. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as blanks of Comparative Examples 6-9 and Examples 5-7.
(比較例6) ゲル状物添加量の検討
表3に示す配合に従い、ゲル状物G2を3重量部加えた以外は、比較例5と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Comparative example 6) Examination of addition amount of gel-like material According to the formulation shown in Table 3, except that 3 parts by weight of gel-like material G2 was added, a molded product obtained in the same manner as in Comparative Example 5 was used as a food mold (bottom surface: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(実施例5) ゲル状物添加量の検討
表3に示す配合に従い、ゲル状物G2の配合量を6重量部に変えた以外は、比較例6と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Example 5) Examination of addition amount of gel-like material According to the formulation shown in Table 3, the molded product obtained in the same manner as in Comparative Example 6 was eaten except that the amount of gel-like product G2 was changed to 6 parts by weight. One piece was put into a mold (bottom: 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(比較例7) ゲル状物添加量の検討
表3に示す配合に従い、ゲル状物G2を120重量部加え、水の配合量を10重量部に変えた以外は、比較例5と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Comparative example 7) Examination of addition amount of gel-like material According to the formulation shown in Table 3, 120 parts by weight of gel-like material G2 was added and the amount of water was changed to 10 parts by weight. Put the resulting molded product into a food mold (bottom: 8cm x 16.5cm, top: 9cm x 18cm, height: 8cm), temperature: 38 ° C, humidity: 80%, 60 minutes final Fermentation was performed. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(実施例6) ゲル状物添加量の検討
表3に示す配合に従い、ゲル状物G2の配合量を100重量部に変えた以外は、比較例7と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度38℃、湿度80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Example 6) Examination of addition amount of gel-like material According to the formulation shown in Table 3, a molded product obtained in the same manner as in Comparative Example 7 was eaten except that the amount of gel-like product G2 was changed to 100 parts by weight. One piece was placed in a mold (bottom: 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(比較例8) ゲル化剤の検討
表3に示す配合に従い、ゲル状物G7を30重量部加え、水の配合量を60重量部に変えた以外は、比較例5と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Comparative Example 8) Examination of gelling agent According to the formulation shown in Table 3, it was obtained in the same manner as Comparative Example 5 except that 30 parts by weight of gel-like product G7 was added and the amount of water was changed to 60 parts by weight. 1 mold into a food mold (bottom: 8cm x 16.5cm, top: 9cm x 18cm, height: 8cm), final fermentation for 60 minutes at a temperature of 38 ° C and humidity of 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(比較例9) ゲル化剤の検討
表3に示す配合に従い、ゲル状物G7をゲル状物G8に変えた以外は、比較例8と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Comparative Example 9) Examination of gelling agent According to the formulation shown in Table 3, the molded product obtained in the same manner as in Comparative Example 8 was changed to a food mold (bottom surface: bottom: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(実施例7) ゲル化剤の検討
表3に示す配合に従い、ゲル状物G7をゲル状物G2に変えた以外は、比較例8と同様にして得られた成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られたパンをブランクとなる比較例5と比較して比容積及び食感評価した結果を表3に示した。
(Example 7) Examination of gelling agent According to the composition shown in Table 3, the molded product obtained in the same manner as in Comparative Example 8 was changed to a food mold (bottom: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.
(比較例10) 先行技術との比較検討
先行技術である特開2006−42809号公報記載の実施例4の処方に準拠した表4の配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)とフックを用い、95℃の熱水をミキサー内に入れ、その上に小麦粉、乳清タンパク、食塩、砂糖を予め混ぜ合わせたものを加え、低速で2分間、中高速で2分間混捏した。その際の捏上温度は75℃であった。この生地を5℃にて18時間保存し、湯種生地とした。縦型ミキサーにマーガリンを除く本捏配合材料と湯種生地を入れ、低速で3分間、中高速で4分間混捏した後、マーガリンを入れ、低速で3分間、中高速で7分間混捏し、捏上温度27℃の本捏生地を得た。次に、得られた本捏生地を27℃の恒温槽にて70分間フロアータイムをとった後、生地を300gずつに分割した。分割後27℃で20分間ベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、棒状の成型物を得た。この成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られた食パンを比較例11と実施例8のブランクとした。
(Comparative example 10) Comparison examination with prior art According to the mixing | blending of Table 4 based on prescription of Example 4 of Unexamined-Japanese-Patent No. 2006-42809 which is a prior art, a vertical mixer (Product name: 20 coats, Kanto mixer) And hot water at 95 ° C in a mixer, and a mixture of flour, whey protein, salt and sugar added in advance, and added for 2 minutes at low speed, 2 minutes at medium and high speed. Chaotic. The soaking temperature at that time was 75 ° C. This dough was stored at 5 ° C. for 18 hours to obtain a hot water seed dough. Put the main ingredients and hot water dough excluding margarine into the vertical mixer, mix for 3 minutes at low speed and 4 minutes at medium and high speed, then add margarine and mix for 3 minutes at low speed and 7 minutes at medium and high speed. A homemade dough with an upper temperature of 27 ° C. was obtained. Next, after taking the floor time for 70 minutes in the constant temperature bath of 27 ° C., the obtained main body dough was divided into 300 g portions. After splitting, a bench time was taken at 27 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation for 60 minutes at temperature: 38 ° C, humidity: 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as a blank for Comparative Example 11 and Example 8.
(比較例11) 先行技術との比較検討
表4に示す配合に従い、先行技術である特開2006−42809号公報記載の実施例4の処方に準拠するために、95℃の熱水の量を60重量部に変更した以外は比較例10と同様にして食パンを得た。得られた食パンをブランクとなる比較例10と比較して比容積及び食感評価した結果を表4に示した。
(Comparative Example 11) Comparative Study with Prior Art According to the formulation shown in Table 4, in order to comply with the prescription of Example 4 described in JP-A-2006-42809, which is a prior art, the amount of hot water at 95 ° C. A bread was obtained in the same manner as in Comparative Example 10 except that the content was changed to 60 parts by weight. Table 4 shows the results of the specific volume and texture evaluation of the resulting bread compared to Comparative Example 10 that was a blank.
(実施例8) 先行技術との比較検討
表4に示す配合に従い、本捏生地の配合における水の量を3重量部にし、ゲル状物G2を7重量部加えた以外は比較例11と同様にして食パンを得た。得られた食パンをブランクとなる比較例10と比較して比容積及び食感評価した結果を表4に示した。
(Example 8) Comparative examination with prior art According to the composition shown in Table 4, the amount of water in the composition of the main koji dough was changed to 3 parts by weight, and 7 parts by weight of the gel product G2 was added. To get bread. Table 4 shows the results of the specific volume and texture evaluation of the resulting bread compared to Comparative Example 10 that was a blank.
(比較例12) 先行技術との比較検討
先行技術である特開平2−31637号公報記載の実施例3の処方に準拠した表5の配合に従い、縦型ミキサー(製品名:20コート、関東ミキサー社製)とフックを用い、無塩バターを除く配合材料を入れ、低速で3分間、中高速で5分間で混捏した後、無塩バターを入れ、低速で3分間、中高速で3分間混捏し、捏上温度24℃の本捏生地を得た。本捏生地を28℃の恒温槽にて90分間フロアータイムをとった後、生地を300gずつに分割した。分割後、28℃で20分間ベンチタイムをとり、モルダーにて生地を伸ばした後、カールして展圧し、棒状の成型物を得た。この成型物を食型(底面:縦8cm×横16.5cm、上面:縦9cm×横18cm、高さ:8cm)に1個入れ、温度:38℃、湿度:80%で60分間最終発酵を行った。最終発酵後、170℃のオーブンで27分間焼成した。得られた食パンを比較例13と実施例9のブランクとした。
(Comparative example 12) Comparison examination with prior art According to the composition of Table 5 based on the prescription of Example 3 described in JP-A-2-31637, which is the prior art, a vertical mixer (product name: 20 coats, Kanto mixer) ) And hook, and the ingredients other than unsalted butter are added. After mixing for 3 minutes at low speed and for 5 minutes at medium and high speed, add unsalted butter and mix for 3 minutes at low speed and 3 minutes at medium and high speed. As a result, a koji mold with a temperature of 24 ° C. was obtained. After taking the main body dough for 90 minutes in a constant temperature bath at 28 ° C., the dough was divided into 300 g portions. After splitting, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation for 60 minutes at temperature: 38 ° C, humidity: 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as a blank for Comparative Example 13 and Example 9.
(比較例13) 先行技術との比較検討
表5に示す配合に従い、先行技術である特開平2−31637号公報記載の実施例3の処方に準拠するために、無塩バターを除く配合材料を入れる時に、ゲル状物G6を投入した以外は、比較例12と同様にして食パンを得た。得られた食パンをブランクとなる比較例12と比較して比容積及び食感評価した結果を表5に示した。
(Comparative Example 13) Comparative Study with Prior Art According to the composition shown in Table 5, in order to comply with the prescription of Example 3 described in JP-A-2-31637, which is a prior art, blended materials excluding unsalted butter were used. Bread was obtained in the same manner as in Comparative Example 12 except that the gel-like product G6 was added at the time of addition. Table 5 shows the results of the specific volume and the texture evaluation of the obtained bread compared with the comparative example 12 which is a blank.
(実施例9) 先行技術との比較検討
表5に示す配合に従い、ゲル状物G6をゲル状物G2に変えた以外は、比較例13と同様にして食パンを得た。得られた食パンをブランクとなる比較例12と比較して比容積及び食感評価した結果を表5に示した。
(Example 9) Comparative study with prior art A bread was obtained in the same manner as in Comparative Example 13 except that the gel-like product G6 was changed to the gel-like product G2 in accordance with the formulation shown in Table 5. Table 5 shows the results of the specific volume and the texture evaluation of the obtained bread compared with the comparative example 12 which is a blank.
(比較例14) スポンジケーキでの比較検討
表6に示す一般的なスポンジケーキの配合に従い、縦型ミキサーボールに、予め篩いに通しておいた薄力粉(商品名:バイオレット、日清製粉(株)社製)及びベーキングパウダー、上白糖、液状ショートニング、製菓用起泡剤、殺菌全卵(液全卵)を混合し、比重が0.45g/mlになるまで撹拌しながら含気させ、これを焼成用生地とした。得られた焼成用生地を直径18cm(6号缶)のケーキ焼成型に400g充填し、160℃のオーブンで40分間焼成し、ケーキを得た。得られたケーキを実施例10のブランクとした。
(Comparative Example 14) Comparative study with sponge cake According to the general composition of sponge cake shown in Table 6, thin flour (trade name: Violet, Nisshin Flour Milling Co., Ltd.) passed through a vertical mixer ball in advance through a sieve. ) And baking powder, super white sugar, liquid shortening, foaming agent for confectionery, sterilized whole egg (liquid whole egg), and aerated while stirring until the specific gravity becomes 0.45 g / ml. A dough for baking was used. 400 g of the obtained dough for baking was filled in a cake baking mold having a diameter of 18 cm (No. 6 can) and baked in an oven at 160 ° C. for 40 minutes to obtain a cake. The obtained cake was used as the blank of Example 10.
(実施例10) 先行技術との比較検討
表6に示す一般的なスポンジケーキの配合に従い、8メッシュ(篩目開き2.36mm)の篩で押し出したゲル状物G5を加えた以外は比較例14と同様にしてケーキを得た。得られたケーキをブランクとなる比較例14と比較して比容積及び食感評価した結果を表6に示した。
(Example 10) Comparative examination with prior art Comparative example except that gel-like material G5 extruded with a sieve of 8 mesh (mesh opening 2.36 mm) was added according to the general sponge cake formulation shown in Table 6 In the same manner as in 14, a cake was obtained. Table 6 shows the results of the specific volume and texture evaluation of the obtained cake in comparison with Comparative Example 14 serving as a blank.
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS5678554A (en) * | 1979-11-28 | 1981-06-27 | Ishigaki Trading | Production of breads and baked confectioneries |
JPH02171136A (en) * | 1988-12-22 | 1990-07-02 | Nippon Oil & Fats Co Ltd | Emulsified fat and oil composition for bread making and bread making |
JP2004283147A (en) * | 2003-03-19 | 2004-10-14 | Tsukishima Shokuhin Kogyo Kk | Seasoning material for bread and seasoning material-containing bread |
JP2005304373A (en) * | 2004-04-21 | 2005-11-04 | Asahi Denka Kogyo Kk | Dough of hotcakes |
JP2006304692A (en) * | 2005-04-28 | 2006-11-09 | Adeka Corp | Breads for people with disturbances of chewing and swallowing functions |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5678554A (en) * | 1979-11-28 | 1981-06-27 | Ishigaki Trading | Production of breads and baked confectioneries |
JPH02171136A (en) * | 1988-12-22 | 1990-07-02 | Nippon Oil & Fats Co Ltd | Emulsified fat and oil composition for bread making and bread making |
JP2004283147A (en) * | 2003-03-19 | 2004-10-14 | Tsukishima Shokuhin Kogyo Kk | Seasoning material for bread and seasoning material-containing bread |
JP2005304373A (en) * | 2004-04-21 | 2005-11-04 | Asahi Denka Kogyo Kk | Dough of hotcakes |
JP2006304692A (en) * | 2005-04-28 | 2006-11-09 | Adeka Corp | Breads for people with disturbances of chewing and swallowing functions |
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JP2010088340A (en) * | 2008-10-08 | 2010-04-22 | Q P Corp | Bread |
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