JP2009201423A - 製菓製パン用材料及びそれを用いた穀粉加熱加工食品 - Google Patents
製菓製パン用材料及びそれを用いた穀粉加熱加工食品 Download PDFInfo
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- JP2009201423A JP2009201423A JP2008047854A JP2008047854A JP2009201423A JP 2009201423 A JP2009201423 A JP 2009201423A JP 2008047854 A JP2008047854 A JP 2008047854A JP 2008047854 A JP2008047854 A JP 2008047854A JP 2009201423 A JP2009201423 A JP 2009201423A
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- flour
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
【解決手段】
本発明は、糖類、5重量%より多くの澱粉、呈味原料を必須原料とし、前記原料を総水分量を12〜27重量%の範囲に調整し、押出し機、加圧ニーダー、プレス機などにより、1MPa/m2以上の加圧下で混練し混合生地とし、前記混合生地を押出し機によるカット、整丸機、整粒機などで成型し、乾燥してなることを特徴とする製菓製パン材料の構成、及び前記製菓製パン材料を、穀粉加熱加工食品の生地に配合し、加熱することを特徴とする穀粉加熱加工食品の構成とした。
【選択図】なし
Description
糖類、0.1〜5重量%の澱粉、0.01〜5重量%の粉末状増粘多糖類、及び呈味原料を必須原料とし、前記原料を混練し、混合生地とし、成型(打錠を除く)し、乾燥し、穀粉加熱加工食品の生地に配合され、加熱されることを特徴とする製菓製パン材料の構成、
糖類、澱粉、呈味原料を必須原料とし、前記原料を加圧下で混練し混合生地とし、前記混合生地を成型し、乾燥してなることを特徴とする製菓製パン材料の構成とした。
穀粉加熱加工食品には、原料、製造方法により種々の形態がある。先ず、小麦粉を主原料とし全重量比30〜70重量%、準主原料として水0〜40重量%、補助原料としてバター、マーガリン、動植物油脂、乳製品、卵製品、塩、砂糖、麦芽、大豆粉、生イースト、ドライイースト、酵母、膨張剤等から作られる穀粉加熱加工食品の製造方法について次に述べる。例えば、食パン、フランスパン、バターロール、菓子パン生地、ブリオッシュ、ベーグル、ドーナツ、イングリッシュマフィン等が該当する。
次に、メロンパンの皮に本発明である製菓製パン材料を用いる場合について説明する。メロンパンの皮10個分の材料目安は、本発明である製菓製パン材料を40〜60g、他にバター40g、砂糖100g、 溶き卵40g、 薄力粉200g、 重曹4g、 水20g、ブランデー少々である。
小麦粉、砂糖、バター、マーガリン、植物油、水、卵、牛乳、塩およびイースト等の材料を所定量を計量し、混合し最適な小麦グルテンが得られるまでミキシングした。通常のパンに比べ軽く混合する。
これらには、パウンドケーキ、アメリカンマフィン、クッキー、ビスケット、ワッフル、スコーン、ホットケーキシュークリーム皮、スポンジ、カステラ、ケーキドーナツ、蒸しパン、中華まん等が含まれる。
1a 混合工程
1b 生地休め工程
1c 再混合工程
1d 加圧押出し工程
1e カット工程
1f 乾燥工程
1g 味付け工程
1h 計量・包装工程
1i 金属探知工程
1j 梱包・保管工程
2 製丸・整粒方法による製菓製パン材料の製造工程
2a 加圧混練工程
2b 伸展分割カット工程
2c 整丸・整粒工程
3 プレス方法による製菓製パン材料の製造工程
3a プレス工程
3b 破砕工程
3c 選別工程
3d 分割カット工程
4 押出し機
4a ホッパー
4b モーター
4c 混合加圧通路
4d スクリュー
4e スクリーン
4f 孔
4g カッター
5 混合生地
6 圧力計
7 造粒物
Claims (6)
- 糖類と、5重量%より多く80重量%以下の澱粉、或いは0.1〜5重量%の澱粉及び0.01〜5重量%の粉末状増粘多糖類と、呈味原料とを必須原料とし、前記原料を混練し、混合生地とし、成型(打錠を除く)し、乾燥したことを特徴とする製菓製パン材料。
- 糖類、澱粉、呈味原料を必須原料とし、前記原料を加圧下で混練し混合生地とし、成型し、乾燥してなることを特徴とする製菓製パン材料。
- 前記澱粉が5重量%以上であることを特徴とする請求項2に記載の製菓製パン材料。
- 前記混合生地中の総水分量を12〜27重量%の範囲に調整し、混練することを特徴とする請求項1〜請求項3の何れかに記載の製菓製パン材料。
- 前記混練が、1MPa/m2以上の圧力下で加圧混練されることを特徴とする請求項1〜請求項4の何れかに記載の製菓製パン材料。
- 請求項1〜請求項5の何れかに記載の製菓製パン材料を、穀粉加熱加工食品の生地に配合し、加熱することを特徴とする穀粉加熱加工食品。
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PCT/JP2009/053408 WO2009107659A1 (ja) | 2008-02-28 | 2009-02-25 | 製菓製パン用材料及びそれを用いた穀粉加熱加工食品 |
CN200980100525XA CN101883494B (zh) | 2008-02-28 | 2009-02-25 | 用于制糕点、面包用的添加材料及其制备方法和用此材料做成的谷粉加热加工食品 |
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JP7343085B2 (ja) | 2019-03-09 | 2023-09-12 | 進一 斉藤 | 非乾燥糖加工食材、及び加熱加工食品 |
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