JP2010057368A - Method for producing bread - Google Patents
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本発明は、モチ性食感に優れたパン類の製造方法、特に、パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉と、湯種及び／又は特定の冷水膨潤度に調整された架橋加工澱粉を配合することによる、モチ食感、ソフト感、しっとり感及び口溶け感に優れたパン類を製造する方法に関する。 The present invention relates to a method for producing bread having an excellent mochi texture, in particular, in the production of bread, as a part of the raw material constituting the dough, mochi flour, hot water seeds and / or a specific cold water swelling degree. The present invention relates to a method for producing breads having excellent mochi texture, soft feeling, moist feeling, and mouth melting feeling by blending adjusted cross-linked starch.
近年、食品全般に亘ってソフト化の傾向にあり、ベーカリー食品に於いてもモチ食感（モチ性食感）、ソフトな食感、或いは、しっとりした食感を有する製品が望まれている。また、ベーカリー食品は通常焼成後経時的に硬くなり、所謂ボソボソとした好ましくない食感となる品質劣化が起こる。品質劣化の防止策として糖類、乳化剤、増粘剤等の添加が行われ、ある程度の劣化防止効果を発揮しているが、まだ十分ではない。 In recent years, there has been a tendency toward softening throughout foods, and products having a mochi texture (mochi texture), a soft texture, or a moist texture have been desired for bakery foods. In addition, bakery foods usually become harder over time after baking, resulting in a quality deterioration that results in an unpleasant food texture. Addition of saccharides, emulsifiers, thickeners and the like has been performed as a measure for preventing quality deterioration, and a certain degree of deterioration preventing effect has been exhibited, but it is not sufficient.
これらの問題点を解決する手段として、ベーカリー食品の製造に際し、製造原料として、加工澱粉を配合する方法が開示されている。例えば、特許第２９８９０３９号公報には、冷水膨潤度が４〜１５であるように調製された架橋加工澱粉を、すなわち加熱溶解度が８％以下であって、６０メッシュの篩いを通過しない区分が５％以下の粒子状を有し、冷水膨潤度（Ｓｃ）と加熱膨潤度（Ｓｈ）の比が１．２≧Ｓｃ／Ｓｈ≧０．８の関係にあり、且つ冷水膨潤度が４〜１５である架橋加工澱粉を配合する方法が開示されている。この方法によれば、経時的品質劣化を抑制し、且つ、ソフトな食感、しっとりした食感が改善されたベーカリー食品を製造することが可能であることが示されている。 As means for solving these problems, a method of blending modified starch as a raw material for production of bakery foods is disclosed. For example, Japanese Patent No. 2989039 discloses a cross-linked starch prepared so as to have a cold water swelling degree of 4 to 15, that is, a section having a heating solubility of 8% or less and not passing through a 60 mesh sieve. %, The ratio of the degree of cold water swelling (Sc) to the degree of thermal swelling (Sh) is 1.2 ≧ Sc / Sh ≧ 0.8, and the degree of cold water swelling is 4-15. A method of blending certain cross-linked starch is disclosed. According to this method, it has been shown that it is possible to produce a bakery food that suppresses deterioration in quality over time and has improved soft texture and moist texture.
また、パン類の製造に際して、パン類にモチモチした食感や軟らかい食感を付与するために、或いはパン類の経時的品質劣化を防止するために、パン類の製造原料として、モチ粉や、モチ性小麦粉（ワキシ小麦粉）等を用いる方法が開示されている。例えば、特開平９−１９１８１９号公報には、強力粉から製造されたパン類の経時的品質劣化を防止する技術として、モチ性小麦粉を０．５〜３０重量％含有するパン類用穀粉及びこれを用いて製造したパン類が開示されている。この方法で製造されたパン類は、長期間の室温保存、冷蔵保存あるいは冷凍保存においても製造直後に近い良好な食感を有することが示されている。 In addition, in the production of breads, in order to give a soft and soft texture to breads, or to prevent deterioration of quality of breads over time, A method using waxy wheat flour (waxy flour) or the like is disclosed. For example, Japanese Patent Laid-Open No. 9-191819 discloses bread flour containing 0.5 to 30% by weight of glutinous wheat flour as a technique for preventing deterioration of quality over time of bread made from strong flour, and this Disclosed are breads made using the same. It has been shown that breads produced by this method have a good texture close to that immediately after production even during long-term room temperature storage, refrigeration storage or frozen storage.
更に、特表２００６−５２８４８９号公報には、パン等のベーカリー製品を製造するに際して、原料穀粉の０．５〜１００（ｗ／ｗ）％をワキシ小麦粉（モチ性小麦粉）に置換することによる、食品中の２０〜１００％の脂肪分を置換した食品の製造方法が、特開２００６−１０１７０２号公報には、糯種トウモロコシや、糯種小麦のような糯種穀粉粒をα化して、水分２０％以下の特定粒度の粒状物をパン製造の原料粉として用いることによる、やわらかい食感の部位ともちもちとした食感の部位が混在する、複合食感のパン類が、特開平１０−１１３１１５号公報には、糯粉及び増粘多糖類を原料小麦粉に配合したことを特徴とする、もちもちとした食感のパン類及びその製造方法がそれぞれ開示されている。また、ＵＳ７，３４８，０３６特許公報には、蒸気により、澱粉の約１５〜９９％をジェラチン化した湿熱処理ワキシ小麦粉（モチ性小麦粉）を、スナック、ビスケット、パン等の製造原料に用いることが開示されている。このようにパン類の製造に際して、パン類にモチモチした食感や軟らかい食感を付与するために、パン類の製造原料として、モチ粉や、モチ性小麦粉を用いる方法が開示されているが、これらの改良技術にもかかわらず、パン類のモチ性食感、ソフト感、しっとり感及び口溶け感を同時に強化するための食感の改善は依然として不十分であり、現状では、そのような食感が強化されたパン類を、再現性良く、効率的に製造できるまでには至っていない。例えば、モチ感に限定すれば、モチ性小麦粉を用いて製造したパン類のモチ感は、通常の強力粉にエーテル化澱粉を配合して製造したパン類のモチ感にくらべてはるかに弱い。 Furthermore, in special table 2006-528489 gazette, when manufacturing bakery products such as bread, by replacing 0.5 to 100 (w / w)% of raw flour with waxy wheat flour (mochi flour), Japanese Patent Application Laid-Open No. 2006-101702 discloses a method for producing a food in which 20 to 100% of fat in the food is substituted. By using a granular material having a specific particle size of 20% or less as a raw material powder for bread production, a bread having a soft texture and a textured texture are mixed. Japanese Patent Publication discloses a bread having a texture and a method for producing the same, characterized in that koji flour and thickening polysaccharides are blended in the raw wheat flour. In US Pat. No. 7,348,036, wet heat-treated waxy wheat flour (mochi flour) obtained by gelatinizing about 15 to 99% of starch with steam is used as a raw material for producing snacks, biscuits, bread and the like. It is disclosed. As described above, in the production of breads, in order to give a soft and soft texture to breads, as a raw material for producing breads, a method using waxy flour or waxy wheat flour is disclosed, In spite of these improved technologies, the improvement of texture to enhance the bready texture, softness, moistness, and mouth melting at the same time is still inadequate. However, it has not yet been possible to efficiently produce breads with enhanced reproducibility. For example, if it is limited to a sticky feeling, the sticky feeling of breads produced using sticky wheat flour is much weaker than the sticky feeling of breads produced by blending etherified starch with normal strong flour.
一方、製パン法の一つとして、湯種法（湯捏法）が知られている。この製法は、小麦粉及び熱湯を混捏して湯種（湯捏種）を調製し、必要に応じて混捏後の湯種のあら熱を除去した後、湯種と少なくとも小麦粉，イースト，食塩，糖類及び水からなる原料を混捏してパン類生地を作製して発酵及び焼成をすることにより、しっとりした柔らかさとモチモチ感を有し、しかも小麦粉の本来の風味を有するパン類を製造する方法であり、例えば、パン類生地を構成する全小麦粉量のうち約５質量％〜５０質量％の小麦粉と所定量の熱湯を混捏して湯種を作製し、該湯種と残りの小麦粉，イースト，イーストフード，食塩，糖類，脱脂粉乳，油脂及びその他の残りのパン類生地を構成する原料を原料の状態で混捏してパン類生地を作製し、発酵及び焼成することによりパン類生地を製造するというものである。 On the other hand, as one of the bread making methods, a hot water type method (bath cup method) is known. In this method, wheat flour and hot water are mixed to prepare a hot water type (boiled water type), and if necessary, the heat of the hot water after mixing is removed and then the hot water type and at least flour, yeast, salt, sugar In addition, a bread dough is prepared by mixing raw materials made of water and fermented and baked to produce a bread having a moist softness and stickiness and having the original flavor of flour. For example, out of the total amount of flour constituting the bread dough, about 5% to 50% by weight of wheat flour and a predetermined amount of hot water are mixed to prepare a hot water seed, and the hot water seed and the remaining flour, yeast, yeast Food, salt, sugar, skim milk powder, fats and oils and other ingredients that make up the remaining bread dough are kneaded in the raw state to produce bread dough, and bread dough is produced by fermentation and baking. Is.
湯種は小麦粉を熱湯で熱処理しているため、小麦澱粉が一部α化（糊化）していることから保水力が向上して、このため湯種を使用して作製したパン類は上述した独特の特徴を有するものとなる。パン類生地の製造に用いる湯種の調製方法も各種の方法が開示されている（特開昭５９−１５６２３６号公報、特開２００３−９７５８号公報、特開２００４−１２３号公報、特開２００３−２６５０９３号公報、特開２００４−６５０８２号公報）。また、該湯種を使用したパン類の製造方法も、各種のものが開示されている。例えば、湯種で調製した中間生地を−５℃〜１５℃の範囲で２時間以上保存する工程を備えたパン類の製造方法（特開２０００−２６２２０５号公報、特開２００５−７３５１８号公報）が、湯種生地の調製時に乳化剤を添加するパン類の製造方法（特開２００３−２３９５５号公報）が開示されている。 As for the hot water seed, the wheat starch is heat-treated with hot water, so the wheat starch is partially gelatinized, so the water retention is improved. It has a unique characteristic. Various methods for preparing hot water seeds used in the manufacture of bread dough have been disclosed (Japanese Patent Laid-Open Nos. 59-156236, 2003-9758, 2004-123, and 2003). No. 265093, JP 2004-65082). Various methods for producing breads using the hot water seed are also disclosed. For example, a method for producing breads comprising a step of storing an intermediate dough prepared with hot water in the range of −5 ° C. to 15 ° C. for 2 hours or more (JP 2000-262205 A, JP 2005-73518 A) However, a method for producing breads (Japanese Patent Laid-Open No. 2003-23955) in which an emulsifier is added during preparation of a hot water dough is disclosed.
更に、湯種生地に使用する小麦粉として、蛋白含有率６．０〜９．０％の小麦粉を用いるパン類の製造方法（特開２００３−２３９５６号公報）が、湯種生地全体中の水分含量、湯種生地の添加量、及び湯種生地中の熱水・小麦粉の重量比を特定した食パンの製造方法（特開２００６−４２８０９号公報）が、湯種を入れたパン生地の材料とドライイーストを混ぜ合わせて発酵したパン生地を用いたパン類の製造方法（特開２００７−６８４４３号公報）が開示されている。 Furthermore, the method for producing bread using wheat flour having a protein content of 6.0 to 9.0% as the flour used in the yudo dough is disclosed in Japanese Patent Application Laid-Open No. 2003-23956. The method for producing bread (Japanese Patent Application Laid-Open No. 2006-42809) specifying the amount of hot water seed dough added and the weight ratio of hot water / flour in the hot water seed dough includes the material of the bread dough containing hot water seeds and dry yeast. A method for producing breads using fermented bread dough (Japanese Patent Application Laid-Open No. 2007-68443) is disclosed.
このように、湯種を使用したパン類の製造方法について、各種のものが開示されている。しかしながら、従来の方法は、湯種の小麦澱粉のα化と低分子化が十分ではなかった。また、季節による室温変化によって湯種の捏上温度は安定し難く、湯種の小麦澱粉のα化等が一定にならないものであった。その結果、工程管理が難しくバッチごとに均一で安定した湯種を作製することに困難が伴うものであった。これらの問題点を解決するために、上記のとおり、種々の改良方法が開示されているが、これらの改良方法にも拘らず、湯種法における湯種の安定化、均質化は依然として不十分であり、その製造工程も複雑である。従って、一定品質の製品を再現性良く製造することが容易でないという湯種法に特有の課題は、依然として解決されていない。また、湯種を使用した各種のパン類の製造方法が開示されているにもかかわらず、パン類のモチ性食感、ソフト感、しっとり感及び口溶け感を同時に強化するための食感の改善は依然として十分満足できるまでには至っていないのが現状である。 Thus, various things are disclosed about the manufacturing method of bread using hot water seeds. However, the conventional method has not been sufficient to reduce the alpha and low molecular weight of the hot water wheat starch. In addition, the temperature of the hot water seed is difficult to stabilize due to the change in the room temperature due to the season, and the gelatinization of the wheat starch of the hot water seed is not constant. As a result, it was difficult to manage the process, and it was difficult to produce a uniform and stable hot water type for each batch. In order to solve these problems, as described above, various improved methods have been disclosed, but despite these improved methods, stabilization and homogenization of the hot water type in the hot water method is still insufficient. The manufacturing process is also complicated. Therefore, the problem peculiar to the hot water method that it is not easy to manufacture a product of a constant quality with good reproducibility has not been solved. In addition, despite the disclosure of various bread manufacturing methods using hot water seeds, improved texture to enhance the bready texture, softness, moistness, and mouth-melting feeling of breads at the same time Is still not fully satisfactory.
本発明の課題は、モチ食感（モチ性食感）に優れたパン類の製造方法、特に、モチ性食感、ソフト感、しっとり感及び口溶け感が強化されたパン類を再現性良く製造する方法、及び該製造方法により、モチ性食感に優れたパン類を提供することにある。 The object of the present invention is to produce a bread with excellent mochi texture (mochi texture), in particular, to produce bread with enhanced reproducibility, soft texture, moist and melted mouthfeel. An object of the present invention is to provide breads excellent in mochi texture by this method and the production method.
本発明者らは、前記課題を解決すべく、モチ性食感等に優れたパン類の製造について鋭意検討する中で、パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉を用い、更に、生地を構成する原料の一部として湯種を用いることにより、前記湯種法の欠点が克服され、しかも特有のモチモチ感（モチ性食感）、ソフト感、しっとり感及び口溶け感と小麦由来の香りや甘味が増強された食味に優れたパン類を、再現性良く、しかも効率的に製造できることを見出し、本発明を完成するに至った。また、湯種の代わりに原料の一部としてα化澱粉を配合し、生地の加水量を増やすことにより、意外にも、湯種の場合と同様に、モチモチ感（モチ性食感）が増強され、ソフト感、しっとり感及び口溶け感に優れたパン類を製造できることを見出し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have intensively studied the production of breads having excellent mochi texture and the like, and in producing breads, mochi flour as a part of the raw material constituting the dough Furthermore, by using hot water seeds as part of the raw material constituting the dough, the disadvantages of the hot water seed method are overcome, and the unique moist feeling (moist texture), soft feeling, moist feeling and melting in the mouth It has been found that breads excellent in taste, taste derived from wheat and enhanced in sweetness can be efficiently produced with good reproducibility, and the present invention has been completed. In addition, by adding pregelatinized starch as a raw material instead of hot water seeds and increasing the amount of water added to the dough, surprisingly, as with hot water seeds, the sticky feeling (sticky texture) is enhanced. The present inventors have found that breads excellent in soft feeling, moist feeling and melted mouth can be produced, and the present invention has been completed.
すなわち、本発明は、パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉と、湯種及び／又はα化加工澱粉とを配合することにより、モチ食感、ソフト感、しっとり感及び口溶け感に優れたパン類を再現性良く、しかも効率的に製造することからなる。本発明において、生地を構成する原料の一部として用いるモチ性小麦粉は、モチ性小麦粉に水又は蒸気を加えて加熱して得られる湿熱処理モチ性小麦粉が、特に好ましい。モチ性小麦粉は、パン類の製造工程において、中種生地又は本捏生地を構成する小麦粉の一部として、又は、湯種を構成する小麦粉の一部として使用することができる。 That is, the present invention, when producing breads, blending mochi flour with hot water seeds and / or pre-gelatinized starch as part of the raw material constituting the dough, It consists of producing breads excellent in feeling and melting feeling with good reproducibility and efficiently. In the present invention, mochi flour used as a part of the raw material constituting the dough is particularly preferably moist heat-treated mochi flour obtained by heating water or steam to mochi flour. Mochi flour can be used in the bread production process as a part of the wheat flour constituting the medium seed dough or the main loaf dough, or as part of the wheat flour constituting the hot water seed.
本発明においては、生地を構成する原料の一部としてモチ性小麦粉と、α化澱粉とを配合することにより、モチ食感、ソフト感、しっとり感及び口溶け感に優れたパン類を製造することができる。かかるα化加工澱粉には天然又は育種された穀物澱粉の加工澱粉をα化したものが含まれ、加工澱粉には、架橋澱粉、エーテル化澱粉、エステル化澱粉、エーテル化架橋澱粉、酸化澱粉等が含まれる。特に好ましいものとして、加熱溶解度が８％以下であって、６０メッシュの篩いを通過しない区分が５％以下の粒子状を有し、冷水膨潤度（Ｓｃ）と加熱膨潤度（Ｓｈ）の比が１．２≧Ｓｃ／Ｓｈ≧０．８の関係にあり、且つ冷水膨潤度が４〜１５である加工澱粉（α化加工澱粉）を挙げることができる。 In the present invention, by blending waxy wheat flour and pregelatinized starch as a part of the raw material constituting the dough, to produce breads excellent in mochi texture, soft feeling, moist feeling and mouth melting feeling Can do. Such pregelatinized starch includes those obtained by pregelatinizing processed starch of natural or bred cereal starch. Examples of the modified starch include cross-linked starch, etherified starch, esterified starch, etherified cross-linked starch, oxidized starch, etc. Is included. As a particularly preferable one, the heating solubility is 8% or less, the section not passing through the 60 mesh sieve has a particle shape of 5% or less, and the ratio of the cold water swelling degree (Sc) to the heating swelling degree (Sh) is Examples include processed starch (pregelatinized starch) that has a relationship of 1.2 ≧ Sc / Sh ≧ 0.8 and a cold water swelling degree of 4 to 15.
すなわち具体的には本発明は、［１］パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉と、湯種及び／又はα化加工澱粉とを配合することを特徴とするモチ性パン類の製造方法や、［２］モチ性小麦粉が、湿熱処理モチ性小麦粉であることを特徴とする上記［１］記載のモチ性パン類の製造方法や、［３］モチ性小麦粉が、湯種として配合されることを特徴とする上記［１］又は［２］記載のモチ性パン類の製造方法からなる。 Specifically, the present invention is characterized in that [1] when producing breads, waxy wheat flour and hot water seeds and / or pregelatinized starch are blended as a part of the raw material constituting the dough. A method for producing sticky breads, [2] the sticky wheat flour is moist heat treated sticky wheat flour, the process for producing sticky breads according to the above [1], and [3] waxy flour Is blended as hot water seeds, comprising the method for producing lozenges according to [1] or [2] above.
また本発明は、［４］モチ性小麦粉が、パン類の製造工程における中種生地又は本捏生地の配合原料として配合されることを特徴とする上記［１］又は［２］記載のモチ性パン類の製造方法や、［５］α化加工澱粉が、加熱溶解度が８％以下であって、６０メッシュの篩いを通過しない区分が５％以下の粒子状を有し、冷水膨潤度（Ｓｃ）と加熱膨潤度（Ｓｈ）の比が１．２≧Ｓｃ／Ｓｈ≧０．８の関係にあり、且つ冷水膨潤度が４〜１５の加工澱粉であることを特徴とする上記［１］記載のモチ性パン類の製造方法や、［６］α化加工澱粉が、パン類の製造工程における中種生地又は本捏生地の配合原料として配合されることを特徴とする上記［１］又は［５］記載のモチ性パン類の製造方法や、［７］上記［１］〜［６］のいずれか記載のパン類の製造方法によって製造されたモチ性パン類からなる。 The present invention also provides [4] waxy flour as described in [1] or [2] above, wherein the wheat flour is blended as a raw material for medium-sized dough or potato dough in the bread production process. The method for producing breads and [5] pregelatinized starch has a particle form with a heat solubility of 8% or less and a particle size of 5% or less that does not pass through a 60-mesh sieve. ) And the degree of heat swelling (Sh) are 1.2 ≧ Sc / Sh ≧ 0.8, and the processed starch having a cold water swelling degree of 4 to 15 is described above [1] [1] or [1] or [6], wherein [6] pregelatinized starch is blended as a raw material for medium-sized dough or main-skin dough in the bread-making process. [5] The method for producing the loaf bread according to [7] or [7] any one of [1] to [6] above It consists of sticky breads produced by the bread production method.
本発明により、特有のモチモチ感、ソフト感、しっとり感及び口溶け感と小麦由来の香りや甘味が増強された食味に優れたパン類を、再現性良く、しかも効率的に製造し、提供することができる。すなわち、本発明のパン類の製造方法は、工程管理が容易で、製造工程も複雑でなく、品質の良い製品を再現性良く効率的に製造することが可能であり、しかも、該製造方法により、モチ性食感、ソフト感、しっとり感、口溶け感及び風味に優れたパン類を提供することができる。 According to the present invention, breads excellent in taste that have a unique glutinous feeling, soft feeling, moist feeling and mouth-melting feeling and enhanced flavor and sweetness derived from wheat are produced with good reproducibility and are provided efficiently. Can do. That is, the bread manufacturing method of the present invention is easy to manage the process, the manufacturing process is not complicated, and it is possible to efficiently manufacture a high-quality product with good reproducibility. In addition, breads excellent in mochi texture, soft feeling, moist feeling, melted mouth feel and flavor can be provided.
本発明は、パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉と、湯種及び／又は冷水膨潤度が４〜１５に調整された架橋加工澱粉とを配合することにより、モチ性食感、ソフト感、しっとり感、口溶け感及び風味に優れたパン類を製造することからなる。 The present invention, in the production of breads, by blending waxy wheat flour as a part of the raw material constituting the dough and cross-linked starch having a hot water type and / or cold water swelling degree adjusted to 4-15, It consists of producing breads having a mochi texture, a soft feeling, a moist feeling, a mouth melting feeling and a flavor.
本発明において、パン類とは、いわゆるベーカリーにおいて通常製造、販売されている、小麦粉をベースとする生地をイースト等を使用して膨化させることにより製造されるものを云い、例えば、食パン、フランスパン、ペストリー類、バターロール等のロールパン、各種菓子パン類、イーストドーナツ等の揚げパン類、蒸しパン類、ピザパイ等を挙げることができる。また、本発明におけるモチ性パン類とは、モチ性食感を有するパン類のことをいう。 In the present invention, breads are those produced by expanding flour-based dough, which is usually produced and sold in so-called bakery, using yeast or the like. For example, bread, French bread And breads such as pastries and butter rolls, various confectionery breads, fried breads such as yeast donuts, steamed breads and pizza pie. Moreover, the sticky bread in the present invention refers to bread having a sticky texture.
本発明において、モチ性小麦粉（ワキシ小麦粉）とは、アミロース含量が１０％以下、好ましくは１％以下となるように品種改良された小麦粉をいい、例えば、特開平６−１２５６６９号公報に開示されているモチ性小麦粉を挙げることができる。また、モチ性小麦粉は、市販品として入手することができ、例えば平和製粉（株）から、「もち小麦粉」（商品名）として入手することができる。本発明においては、モチ性小麦粉として、湿熱処理モチ性小麦粉を用いることが特に好ましい。湿熱処理モチ性小麦粉は、モチ性小麦粉に水又は水蒸気を加え、５分以内に澱粉の糊化が１５〜９９％達成されるように処理したモチ性小麦粉であり、そのような湿熱処理したモチ性小麦粉は、市販品として、例えばナショナルスターチ社から、「ＨＯＭＥＣＲＡＦＴ Ｃｒｅａｔｅ７６５」（商品名）として入手することができる。 In the present invention, waxy wheat flour (waxy wheat flour) refers to wheat flour that has been varieties improved so that the amylose content is 10% or less, preferably 1% or less. For example, it is disclosed in JP-A-6-125669. Can be mentioned. Mochi flour can be obtained as a commercial product, for example, “Hachi Flour” (trade name) from Heiwa Flour Milling Co., Ltd. In the present invention, it is particularly preferable to use wet heat-treated waxy wheat flour as waxy wheat flour. The moist heat-treated wheat flour is a waxy wheat flour that has been treated so that starch gelatinization is achieved within 5 minutes by adding water or water vapor to the wheat flour, and such moist heat treated wheat cake. The characteristic wheat flour is commercially available, for example, from National Starch Co., Ltd. as “HOMECRAFT Create765” (trade name).
本発明においては、パン類の製造に際して、生地を構成する原料の一部として、モチ性小麦粉と湯種とを配合することにより、モチ性食感、ソフト感、しっとり感、口溶け感及び風味に優れたパン類を製造することができる。湯種は、パン 類生地を構成する全小麦粉量のうち約５質量％〜５０質量％の小麦粉と所定量の熱湯を混捏したものであり、湯種全体の４０〜７５重量％の水分を含むので、保水性が高く、しかも製パン適性を損なわない材料として好適である。湯種は、かかる水分含量のものとして調製することが好ましい。湯種をかかる保水性の高い材料として選別するには、次のような選別方法を用いて選別することができる：
（１）強力粉３５ｇ及び水２４．５ｍｌを、ナショナルマニュファクチャリング社製のミキソグラフ（攪拌式粘弾力測定装置）を用いて混捏し、その粘稠度の上昇パターンを記録する。
（２）強力粉の２．５％を試料に置換する以外は（１）と同じ条件で粘調度の上昇パターンを記録する。
（３）前記（１）における粘稠度の最高値に対する前記（２）における粘稠度の最高値の比が１．１以上となる試料を、保水性の高い材料として選別する。
In the present invention, in the production of breads, as a part of the raw material constituting the dough, by adding a mochi flour and hot water seed, a mochi texture, soft feeling, moist feeling, melted mouth feel and flavor Excellent breads can be produced. The hot water seed is a mixture of about 5% to 50% by weight of wheat flour and a predetermined amount of hot water in the total amount of flour constituting the bread dough, and contains 40 to 75% by weight of the total hot water type. Therefore, it is suitable as a material having high water retention and not impairing bread-making ability. It is preferable to prepare the hot water type having such a water content. To sort hot water as such highly water-retentive material, it can be sorted using the following sorting method:
(1) Kneading 35 g of strong powder and 24.5 ml of water using a mixer manufactured by National Manufacturing Co., Ltd. (stirring type viscoelasticity measuring device), and recording a rising pattern of the consistency.
(2) A viscosity increasing pattern is recorded under the same conditions as in (1) except that 2.5% of the strong powder is replaced with the sample.
(3) A sample in which the ratio of the maximum consistency value in (2) to the maximum consistency value in (1) is 1.1 or more is selected as a material having high water retention.
本発明で使用する湯種は、小麦粉に８０〜１００℃の熱水を加え、好ましくは湯種全体の水分量が４０重量％〜７５重量％になるようにし、湯種温度が５０〜８０℃になるまで混捏したものである。より好ましくは湯種全体の水分量を５０重量％〜７０重量％、更に好ましくは６０重量％〜７０重量％になるようにする。また、湯種温度が５５〜６０℃に仕上がるように混捏する方がより好ましい。小麦粉の種類は特に限定はないが強力粉が好ましい。本発明の湯種において、湯種中の熱水と小麦粉の重量比（熱水量／小麦粉量）は０．５〜３．０にすることが好ましく、０．５〜１．５にすることがより好ましく、０．８〜１．２にすることが更に好ましい。前記重量比が０．５より小さいと、焼成後のパンクラムのα化度が低下する場合や、食感や風味が悪くなる場合がある。前記重量比が３．０より大きいと、パンの外観や食感が悪くなる場合がある。 The hot water used in the present invention is hot water of 80-100 ° C. added to the wheat flour, preferably the water content of the whole hot water is 40 wt% to 75 wt%, and the hot water temperature is 50-80 ° C. It is chaotic until it becomes. More preferably, the water content of the whole hot water species is 50% to 70% by weight, and more preferably 60% to 70% by weight. Moreover, it is more preferable to mix so that a hot water seed | species temperature may be finished at 55-60 degreeC. The type of wheat flour is not particularly limited, but strong flour is preferred. In the hot water seed of the present invention, the weight ratio of hot water and flour in the hot water seed (the amount of hot water / the amount of flour) is preferably 0.5 to 3.0, and preferably 0.5 to 1.5. More preferably, it is still more preferably 0.8 to 1.2. When the said weight ratio is smaller than 0.5, the alpha-ization degree of the baked crumb may fall, or texture and flavor may worsen. When the weight ratio is larger than 3.0, the bread appearance and texture may be deteriorated.
更に、小麦粉中に含まれる澱粉の膨潤度を安定化させる目的で、湯種に、湯種中の小麦粉１００重量部に対して食塩３〜７重量部を加えることが好ましい。また、任意成分として、湯種に、湯種中の小麦粉１００重量部に対して砂糖４〜８重量部を加えても良い。なお、湯種に使用する小麦粉の種類は特に限定されず、湯種を構成する小麦粉の一部としてモチ性小麦粉を用いることができる。本発明で使用する湯種の使用量は、好ましくは小麦粉１００重量部に対して、湯種が４０〜８０重量部であり、湯種を該使用量になるように加えて混捏し、湯種使用の食パン生地とする。より好ましくは、湯種の使用量を、小麦粉１００重量部に対して、湯種が５０〜７０重量部になるようにする。 Furthermore, in order to stabilize the swelling degree of the starch contained in the wheat flour, it is preferable to add 3 to 7 parts by weight of sodium chloride to the hot water seed with respect to 100 parts by weight of the wheat flour in the hot water seed. Moreover, you may add 4-8 weight part of sugars with respect to 100 weight part of wheat flour in a hot water seed as an arbitrary component. In addition, the kind of flour used for a hot water seed is not specifically limited, A waxy wheat flour can be used as a part of the flour which comprises a hot water seed. The amount of hot water used in the present invention is preferably 40 to 80 parts by weight with respect to 100 parts by weight of wheat flour. Use the bread dough used. More preferably, the amount of hot water used is 50 to 70 parts by weight with respect to 100 parts by weight of flour.
本発明において、湯種を用いてパン類を製造する方法（湯種法）は、パン 類生地を構成する全小麦粉量のうち約５質量％〜５０質量％の小麦粉と所定量の熱湯を混捏して湯種を調製し、混捏後の湯種のあら熱を必要に応じて除去した後、湯種と残りの小麦粉，イースト，イーストフード，食塩，糖類，脱脂粉乳，油脂及びその他の残りのパン類生地を構成する原料を原料の状態で混捏してパン類生地を調製し、発酵及び焼成する方法である。 In the present invention, a method for producing bread using hot water seeds (hot water seed method) is a method of mixing about 5% to 50% by weight of wheat flour and a predetermined amount of hot water out of the total amount of flour constituting the bread dough. After preparing the hot water seed and removing the heat of the hot water after mixing as necessary, the hot water seed and the remaining flour, yeast, yeast food, salt, saccharides, skim milk powder, fats and other remaining This is a method for preparing bread dough by kneading raw materials constituting the bread dough in the state of the raw material, followed by fermentation and baking.
本発明においては、パン類の製造に際して、生地を構成する原料の一部としてモチ性小麦粉と、α化加工澱粉とを配合することにより、モチ性食感及び風味に優れたパン類を製造することができる。澱粉のα化処理には、当業界で行われている通常の方法、例えば、ドラムドライ、スプレードライ、ジェットクッカー処理、エクストルーダー処理等の方法が用いられる。該α化澱粉の特に好ましいものとして、特許第２９８９０３９号公報に開示された加工澱粉（α化加工澱粉）を挙げることができる。該加工澱粉は、加熱溶解度が８％以下であって、６０メッシュの篩いを通過しない区分が５％以下の粒子状を有し、冷水膨潤度（Ｓｃ）と加熱膨潤度（Ｓｈ）の比が１．２≧Ｓｃ／Ｓｈ≧０．８の関係にあり、且つ冷水膨潤度が４〜１５であり、本発明において、生地を構成する原料の一部としてモチ性小麦粉と共に、特に、好ましい配合原料として用いることができる。 In the present invention, when bread is produced, bread having excellent mochi texture and flavor is produced by blending waxy wheat flour and pregelatinized starch as part of the raw material constituting the dough. be able to. For the gelatinization treatment of starch, conventional methods used in the art, for example, drum drying, spray drying, jet cooker treatment, extruder treatment and the like are used. Particularly preferable examples of the pregelatinized starch include processed starch (pregelatinized processed starch) disclosed in Japanese Patent No. 2989039. The processed starch has a heat solubility of 8% or less and a particle shape of 5% or less that does not pass through a 60 mesh sieve, and the ratio of cold water swelling degree (Sc) to heating swelling degree (Sh) is 1.2 ≧ Sc / Sh ≧ 0.8 and the degree of cold water swelling is 4 to 15, and in the present invention, particularly preferred blended raw materials together with waxy wheat flour as part of the raw materials constituting the dough Can be used as
該加工澱粉は、上記特許公報に記載の方法に従って製造することにより入手することができるが、市販品として、例えば松谷化学工業（株）から、「パインソフトＢ」（商品名）として入手することができる。該加工澱粉は、湯種と同様に高い保水性が要求され、該加工澱粉をかかる保水性の高い材料として、選別するには、前記湯種の場合において用いられるような選別方法を用いて選別することができる。なお、本発明のパン類を製造するに際しては、前記原料に加え、食感を調節するための副原料として、食物繊維、カラギーナン、グアーガム、グルコマンナン及びそれらの分解物から選択される保水性の高い高分子糖質を必要に応じて使用することができる。 The processed starch can be obtained by manufacturing according to the method described in the above patent publication, but it is available as “Pine Soft B” (trade name) from Matsutani Chemical Industry Co., Ltd. as a commercial product. Can do. The processed starch is required to have high water retention as in the case of hot water, and the processed starch is selected using a selection method as used in the case of the hot water to select the processed starch as a material having high water retention. can do. In addition, in producing the breads of the present invention, in addition to the above-mentioned raw materials, as a secondary raw material for adjusting the texture, water-retaining water selected from dietary fiber, carrageenan, guar gum, glucomannan and their decomposed products is used. High polymeric carbohydrates can be used as needed.
次に、本発明のパン類の製造において、生地を構成する原料の一部としてモチ性小麦粉と、湯種又はα化加工澱粉とを配合するパン類の製造方法について説明する。 Next, in the production of breads of the present invention, a method for producing breads in which mochi wheat flour and hot water seeds or pregelatinized starch are blended as part of the raw materials constituting the dough will be described.
まず、湯種を使用する場合について説明する。本発明に使用するモチ性小麦粉は、ストレート法又は中種法の工程に従って湯種を構成する小麦粉の一部として使用することができる。使用量に応じて添加効果は増大するが、製品の保存安定性（形状変化）や混捏工程の容易性を考慮すると、その使用量は、小麦粉全量の５〜１５％とするのが適当である。また、本発明に使用するモチ性小麦粉は、中種法の中種生地又は本捏生地を構成する小麦粉の一部として使用することが出来る。同様の理由で、その使用量は小麦粉全量の５〜１５％が適当である。 First, the case where hot water is used will be described. The waxy wheat flour used in the present invention can be used as part of the wheat flour constituting the hot water seed according to the process of the straight method or the medium seed method. The effect of addition increases depending on the amount used, but considering the storage stability (shape change) of the product and the ease of the kneading process, the amount used is suitably 5 to 15% of the total amount of flour. . Moreover, the waxy wheat flour used in the present invention can be used as a part of the wheat flour constituting the middle seed dough or the main dough. For the same reason, 5 to 15% of the total amount of flour is appropriate.
前記いずれかの生地にモチ性小麦粉を配合し、発酵して得られる生地を常法により分割、成型、最終発酵、焼成を行うことにより、前記湯種法の欠点が克服され、湯種法特有のしっとり感、モチモチ感、ソフト感、口溶け感及び小麦由来の香りや甘味が増強されたパン類を、再現性良く、しかも効率的に製造することができる。本発明に使用するモチ性小麦粉は、湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉（以下、単にモチ性小麦粉ということがある）のいずれでも良いが、以下の実施例で示すように、湿熱処理モチ性小麦粉の方がより少ない使用量で湯種法の効果を発揮することができるので、湿熱処理モチ性小麦粉を使用するのがより好ましい。 By blending mochi flour into any of the above dough and dividing the dough obtained by fermentation by conventional methods, molding, final fermentation, and baking, the disadvantages of the above hot water method can be overcome and unique to the hot water method Bread with enhanced moistness, stickiness, softness, melting in the mouth and aroma and sweetness derived from wheat can be produced with good reproducibility and efficiency. The mochi flour used in the present invention may be either moist heat treated mochi flour or mochi flour that has not been moist heat treated (hereinafter sometimes simply referred to as mochi flour), as shown in the following examples. The wet heat treated waxy wheat flour can exhibit the effect of the hot water seed method with a smaller amount of use, so it is more preferable to use the wet heat treated waxy wheat flour.
次に、生地を構成する原料の一部にモチ性小麦粉と生地の保水性を高めるα化加工澱粉を使用する場合について説明する。モチ性小麦粉は、ストレート法又は中種法の工程に従って、生地を構成する小麦粉の一部として使用する。使用量に応じて添加効果は増大するが、製品の保存安定性（形状変化）や混捏工程の容易性を考慮すると、その使用量は、小麦粉全量の５〜１５％とするのが適当である。また、α化加工澱粉は、中種法の場合、中種生地及び本捏生地のいずれに使用しても良い。使用量に応じて添加効果は増大するが、製品の保存安定性（形状変化）や混捏工程の容易性を考慮するとその使用量は、小麦粉全量の１〜５％とするのが適当である。 Next, a case where mochi flour and pregelatinized starch that enhances water retention of the dough are used as a part of the raw materials constituting the dough will be described. The mochi flour is used as a part of the flour constituting the dough according to the process of the straight method or the medium seed method. The effect of addition increases depending on the amount used, but considering the storage stability (shape change) of the product and the ease of the kneading process, the amount used is suitably 5 to 15% of the total amount of flour. . In addition, in the case of the medium seed method, the pregelatinized starch may be used for either the medium seed dough or the main body dough. The effect of addition increases depending on the amount used, but considering the storage stability (shape change) of the product and the ease of the kneading process, the amount used is suitably 1-5% of the total flour.
前記いずれかの工程に、モチ性小麦粉とα化加工澱粉を配合し、発酵して得られる生地を常法により分割、成型、最終発酵、焼成を行うことにより、モチモチ感が増強され、しかもしっとり感、ソフト感、口溶け感及び小麦由来の香りや甘味が増強されたパン類を、再現性良く、しかも効率的に製造することができる。なお、使用するモチ性小麦粉は、湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉のいずれでも良いが、以下の実施例で示すように、湿熱処理モチ性小麦粉の方がより少ない使用量で湯種法の効果を発揮することができるので、湿熱処理モチ性小麦粉を使用するのがより好ましい。 Mixing waxy wheat flour and pregelatinized starch in any of the above steps, dividing the dough obtained by fermentation by conventional methods, molding, final fermentation, and baking, the feeling of stickiness is enhanced, and moist Bread with enhanced feeling, soft feeling, melted mouth, wheat-derived aroma and sweetness can be produced with good reproducibility and efficiency. The mochi flour used may be either moist heat-treated mochi flour or non-moist heat-treated mochi flour, but as shown in the following examples, the moist heat-treated mochi flour is used in a smaller amount. Therefore, it is more preferable to use moist heat-treated waxy flour.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
湯種生地に使用する小麦粉の一部に湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を用いて下記配合・工程にしたがって湯種生地を調製し、これを中種に混捏して食パンを製造した。湯種生地の配合割合を表１（表１：湯種生地配合割合）に、中種生地の配合割合を表２（表２：中種生地配合割合）に、本捏の配合割合を表３（表３：本捏生地配合割合）に、製造条件を表４（表４：製造条件）に示す。 Prepare a dough seed dough according to the following formulation and process using moist heat treated wheat flour or non-moisture treated wheat flour as part of the wheat flour used in the hot water dough, and mix it with the middle seed to make bread Manufactured. The blending ratio of the hot water seed dough is shown in Table 1 (Table 1: hot water seed dough blending ratio), the blending ratio of the medium seed dough is shown in Table 2 (Table 2: the medium seed dough blending ratio), and the blending ratio of the main seed is shown in Table 3. The manufacturing conditions are shown in Table 4 (Table 4: Manufacturing Conditions).
このようにして得られた山形食パンの風味・食感を、表５の評価項目及び評価基準に従って、製造２４時間後に評価した。評価した結果は表６（表６：評価結果）に記載した。 The flavor and texture of the Yamagata bread thus obtained were evaluated 24 hours after production according to the evaluation items and evaluation criteria in Table 5. The evaluation results are shown in Table 6 (Table 6: Evaluation results).
表６の結果から、実施例区１〜３の湿熱処理モチ性小麦粉を湯種生地に配合した食パンでは、通常の小麦粉を湯種生地に配合した食パン（対照区１）に比べて、香りや味の向上がみられ、食感においても、湯種生地を配合した食パンに特徴的な、モチモチ感、しっとり感、ソフト感、口溶け感の向上が更に顕著であった。また、実施例区４の湿熱処理をしていないモチ性小麦粉を湯種生地に配合した食パンも、実施例区１〜３の湿熱処理モチ性小麦粉配合の食パンと同様の優れた特性が見られたが、配合量に応じた効果は湿熱処理モチ性小麦粉よりも弱いものであった。 From the results shown in Table 6, in the bread loaf in which the wet heat-treated mochi flour of Examples 1 to 3 is blended with the hot bean dough, compared to the bread with the normal wheat flour blended in the hot bean dough (control group 1), The taste was improved, and the texture was also markedly improved in the stickiness, moistness, softness, and meltiness characteristic of bread that was blended with hot water dough. Moreover, the bread | crumbs which mix | blended the non-moisture-heated wheat flour of Example section 4 with hot water seed dough also show the same outstanding characteristic as the bread | pan of the wet-heat treatment mochi-heat flour combination of Examples section 1-3. However, the effect corresponding to the blending amount was weaker than that of moist heat-treated waxy flour.
実施例１と同様に、湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を用いて下記配合・工程にしたがって湯種生地を調製し、これを本捏に混捏して食パンを製造した。湯種生地の配合割合を表７（表７：湯種生地配合割合）に、中種生地の配合割合を表８（表８：中種生地配合割合）に、本捏の配合割合を表９（表９：本捏生地配合割合）に、製造条件を前記表４に示す。 In the same manner as in Example 1, a hot water dough was prepared according to the following composition and process using moist heat treated wheat flour or non-moist heat treated wheat flour, and this was kneaded into a main cake to produce bread. The blending ratio of the hot water seed dough is shown in Table 7 (Table 7: hot water seed dough blending ratio), the blending ratio of the medium seed dough is shown in Table 8 (Table 8: Medium seed dough blending ratio), and the blending ratio of the main seed is shown in Table 9. The manufacturing conditions are shown in Table 4 (Table 9: Mixing ratio of main body dough).
このようにして得られた山形食パンの風味・食感を、前記表５の評価項目及び評価基準に従って、製造２４時間後に評価した。評価した結果は表１０（表１０：評価結果に記載した。 The flavor and texture of the thus obtained Yamagata bread were evaluated 24 hours after production according to the evaluation items and evaluation criteria in Table 5 above. The evaluation results are shown in Table 10 (Table 10: Evaluation results).
表１０の結果から、実施例区５〜７の湿熱処理モチ性小麦粉を湯種生地に配合した食パンでは、通常の小麦粉を湯種生地に配合して製造した食パン（対照区１）に比べて、香りや味の向上がみられ、食感においても、湯種生地を配合した食パンに特徴的な、モチモチ感、しっとり感、ソフト感及び口溶け感の向上が更に顕著であった。また、実施例区５〜７では、湿熱処理モチ性小麦粉を配合して調製した湯種生地を中種生地に配合した場合（実施例区１〜３）と顕著な差はみられず同様の評価になったのに対し、湿熱処理していないモチ性小麦粉を配合して湯種生地を調製し、これを本捏生地に配合した実施例区８では、僅かに食感の低下がみられた。 From the results shown in Table 10, in the bread prepared by blending the wet heat-treated wheat flour of Examples 5 to 7 into the hot-dough dough, compared to the bread produced by blending normal flour into the hot-dough dough (control group 1). In addition, the fragrance and taste were improved, and the texture was also markedly improved in the moist feeling, moist feeling, soft feeling and melted feeling characteristic of the bread containing the hot water dough. In Examples 5 to 7, similar to the case where the hot water seed dough prepared by blending wet heat-treated waxy wheat flour was mixed with the medium seed dough (Examples 1 to 3), the same difference was not observed. In the example section 8 in which hot water dough was blended with mochi-heat flour that had not been heat-moisture treated, and blended with the main cake dough, the texture was slightly reduced. It was.
前記、表４の製造条件にしたがって、あらかじめ通常の小麦粉で湯種生地を調製して保存した。次いで、湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を中種に配合して混捏、発酵させて中種生地とし、これを前記湯種生地を配合した本捏生地と混捏して食パンを製造した。湯種生地の配合割合を表１１（表１１：湯種生地配合割合）に、中種生地の配合割合を表１２（表１２：中種生地配合割合）に、本捏生地の配合割合を表１３（表１３：本捏生地配合割合）に示す。 According to the manufacturing conditions shown in Table 4, a hot water dough was prepared and stored in advance with ordinary wheat flour. Next, moist heat-treated mochi flour or non-moisture-heated mochi flour is mixed into a medium seed, kneaded and fermented to make a medium seed dough, which is then mixed with the main meal dough mixed with the hot water seed dough and bread Manufactured. The blending ratio of the hot water dough is shown in Table 11 (Table 11: Hot water seed dough blending ratio), the blending ratio of the medium seed dough is shown in Table 12 (Table 12: Medium seed dough blending ratio), and the blending ratio of the main body dough is shown. 13 (Table 13: Mixing ratio of main body dough).
このようにして得られた食パンの風味・食感を、表５の評価項目及び評価基準に従って、製造２４時間後に評価した。評価した結果は表１４（表１４：評価結果）に記載した。 The flavor and texture of the bread thus obtained were evaluated 24 hours after production according to the evaluation items and evaluation criteria in Table 5. The evaluation results are shown in Table 14 (Table 14: Evaluation results).
表１４の結果から、実施例区９〜１１の湿熱処理モチ性小麦粉を中種生地に配合した食パンでは、通常の小麦粉を中種生地に配合した食パン（対照区１）に比べて、香りや味の向上がみられ、食感においても、湯種生地を配合した食パンに特徴的な、モチモチ感、しっとり感、ソフト感及び口溶け感の向上が更に顕著であった。また、湯種生地に湿熱処理モチ性小麦粉を配合した場合（実施例区１〜３及び５〜７）に比べ、僅かではあるが香りや味等の更なる風味の向上もみられ、湿熱処理モチ性小麦粉を配合する工程の違いによる差がみられた。湿熱処理していないモチ性小麦粉を中種生地に配合した実施例区１２では、実施例区４や実施例区８に比べて甘味にわずかな向上がみられたが、食感には大きな差がみられなかった。 From the results shown in Table 14, in the breads in which the heat-moisture treated wheat flours of Examples 9 to 11 were blended in the medium seed dough, the scent and The taste was improved, and the texture was also markedly improved in the sticky, moist, soft, and melted mouth characteristics that are characteristic of breads containing hot water dough. Moreover, compared with the case where wet heat-treated wheat flour is mixed with the hot water dough (Examples 1 to 3 and 5 to 7), a slight improvement in flavor such as aroma and taste is also seen, and the wet heat treated waxy Differences due to differences in the process of blending the natural wheat flour were observed. In Example Group 12 in which mochi-heat flour that had not been heat-moisture treated was blended in the medium dough, the sweetness was slightly improved as compared to Example Group 4 and Example Group 8, but the texture was significantly different. Was not seen.
表４の製造条件にしたがって、あらかじめ通常小麦粉で湯種生地を調製し保存した。次いで中種生地を調製し発酵させた後、湯種生地及び湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を本捏生地に配合して混捏し、食パンを製造した。湯種生地の配合割合を前記表１１に、中種生地の配合割合を表１５（表１５：中種生地配合割合）に、本捏生地の配合割合を表１６（表１６：本捏生地配合割合）に示す。 According to the manufacturing conditions in Table 4, a hot water seed dough was prepared and stored in advance with normal wheat flour. Next, after preparing and fermenting a medium seed dough, hot water seed dough and moist heat-treated mochi flour or mochi-heat flour not subjected to moist heat treatment were blended and mixed into the main cake dough to produce bread. The blending ratio of the hot water seed dough is shown in Table 11, the blending ratio of the medium seed dough is shown in Table 15 (Table 15: the blending ratio of medium seed dough), and the blending ratio of the main body dough is shown in Table 16 (Table 16: blending of the main salmon dough). Rate).
このようにして得られた食パンの風味・食感を、前記表５の評価項目及び評価基準に従って、製造２４時間後に評価した。評価した結果は表１７（表１７：評価結果）に記載した。 The flavor and texture of the bread thus obtained were evaluated 24 hours after production according to the evaluation items and evaluation criteria in Table 5 above. The evaluation results are shown in Table 17 (Table 17: Evaluation results).
表１７の結果から、実施例区１３〜１５の湿熱処理モチ性小麦粉を本捏生地に配合した食パンでは、通常の小麦粉を本捏生地に配合した食パン（対照区２）に比べて、香りや味の向上がみられ、食感においても、湯種生地を配合した食パンに特徴的な、モチモチ感、しっとり感、ソフト感及び口溶け感の向上が更に顕著であった。ただし、本捏に湯種生地と湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を配合した本試験では、他の工程（湯種又は中種）に湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を配合して製造した食パンに比べて全体的にしっとり感が僅かに劣る結果となった。 From the results of Table 17, the bread with the heat-moisture treated wheat flour of Examples 13 to 15 blended in the main dough, compared with the bread (control group 2) blended with normal flour in the main loaf, The taste was improved, and the texture was also markedly improved in the sticky, moist, soft, and melted mouth characteristics that are characteristic of breads containing hot water dough. However, in this test where hot water seed dough and moist heat-treated mochi flour or non-moist heat-treated mochi flour are blended into the main rice cake, other heat treatment (hot water seed or medium seed) is subjected to moist heat treatment mochi flour or moist heat treatment. As a result, the moist feeling was slightly inferior to the bread produced by blending non-glutinous flour.
このように湿熱処理モチ性小麦粉は配合する工程がどの時期でも、安定して湯種生地配合食パンのモチモチ感やしっとり感、ソフト感、口溶け感等の好ましい特性が現れ、配合量を増やすに従って好ましい特徴がより強くなる傾向を示した。また、湿熱処理モチ性小麦粉を配合することにより香りや甘味がより強くなる傾向を示し、食感のみならず風味の観点からもより一層好ましい湯種生地配合食パンを製造することが可能であった。 In this way, moist heat-treated mochi flour has stable characteristics such as mochi mochi, moist feeling, soft feeling, and melted mouth feel, and is preferable as the blending amount is increased. It showed a tendency for features to become stronger. In addition, by blending moist heat-treated mochi flour, the aroma and sweetness tend to be stronger, and it was possible to produce a more preferred hot water dough blended bread from the viewpoint of not only the texture but also the flavor .
一方、湿熱処理していないモチ性小麦粉も配合する工程がどの時期でも、湯種生地配合食パンの好ましい特性を付与する効果を発揮し、通常の小麦粉のみで湯種生地配合食パンを製造した場合に比べ、味やモチモチ感、しっとり感、ソフト感、口溶け感等の食感を向上させることが認められたが、その配合量に応じた効果は湿熱処理モチ性小麦粉を配合した場合に比べ弱いものであった。 On the other hand, at any time the process of blending mochi flour that has not been heat-moisture treated, it exhibits the effect of imparting the preferred characteristics of the hot water dough blended bread, and when the hot bread dough blended bread is produced only with normal flour In comparison, it was recognized that the texture such as taste, stickiness, moist feeling, soft feeling, and melted mouth feel was improved, but the effect according to the blending amount was weaker than when moist heat-treated mochi flour was blended Met.
中種生地に使用する小麦粉の一部に湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を用いてロールパンを製造した。あらかじめ通常の小麦粉で湯種生地を調製・保存した。次いで湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を中種に配合して混捏、発酵させて中種生地とし、これを湯種生地を配合した本捏生地と混捏してロールパンを製造した。湯種生地の配合割合を表１８（表１８：湯種生地配合割合）に、中種生地の配合割合を表１９（表１９：中種生地配合割合）に、本捏生地の配合割合を表２０（表２０：本捏生地配合）に、製造条件を表２１（表２１：製造条件）に示す。 A roll bread was manufactured using moist heat-treated mochi wheat flour or non-moist heat treated mochi flour for a part of the flour used for the medium seed dough. The hot water seed dough was prepared and stored in advance with normal wheat flour. Next, moist heat-treated mochi flour or non-moisture-heated mochi flour is blended into a medium seed, kneaded and fermented to make a medium seed dough, and then mixed with a main rice dough blended with hot water seed dough to produce a roll bread did. The blending ratio of the hot water dough is shown in Table 18 (Table 18: blending ratio of the hot water seed dough), the blending ratio of the medium seed dough is shown in Table 19 (Table 19: the blending ratio of the medium seed dough), and the blending ratio of the main body dough is shown. Production conditions are shown in Table 21 (Table 21: Production conditions).
このようにして得られたロールパンの風味・食感を、表５の評価項目及び評価基準に従って、製造２４時間後に評価した。評価した結果は表２２（表２２：評価結果）に記載した。
The flavor and texture of the rolls thus obtained were evaluated 24 hours after production according to the evaluation items and evaluation criteria in Table 5. The evaluation results are shown in Table 22 (Table 22: Evaluation results).
表２２の結果から、実施例区１７〜１９の湿熱処理モチ性小麦粉を中種生地に配合したロールパンでは、通常の小麦粉を中種生地に配合したロールパン（対照区３）に比べて、食パンの場合と同様に香りや味の向上がみられ、食感においても、湯種生地を配合したパンに特徴的な、モチモチ感、しっとり感、ソフト感及び口溶け感の向上が更に顕著であった。また、実施例区２０の湿熱処理を施していないモチ性小麦粉を中種生地に配合したロールパンでも、実施例区１７〜１９の湿熱処理モチ性小麦粉配合のロールパンと同様の優れた特性がみられたが、配合量に応じた効果は実施例区１７〜１９に比べて弱いものであった。 From the result of Table 22, in the roll bread which mix | blended the heat-moisture-resistant mochi flour of the example divisions 17-19 with medium-sized dough, compared with the roll bread (control group 3) which mix | blended normal wheat flour with medium-sized dough, As in the case, the fragrance and taste were improved, and the texture was also markedly improved in the stickiness, moistness, softness and softness that are characteristic of bread blended with hot water dough. Moreover, the same outstanding characteristic as the roll bread of the moist heat treatment mochi flour combination of the example districts 17-19 is seen also in the roll bread which mix | blended the waxy wheat flour which has not been subjected to the moist heat treatment of the embodiment district 20 in the medium seed dough. However, the effect according to the blending amount was weaker than that of Examples 17 to 19.
中種生地に使用する小麦粉の一部に湿熱処理モチ性小麦粉又は湿熱処理していないモチ性小麦粉を用い、本捏生地にα化加工澱粉を用いて下記配合・工程に従って、７０％中種生地法で食パンを製造した。中種生地の配合割合を表２３（表２３：中種生地配合割合）に、本捏生地の配合割合を表２４（表２４：本捏生地配合割合）に、製造条件を表２５（表２５：製造条件）に示す。 70% medium-sized dough according to the following composition and process using moist heat-treated mochi flour or non-moisture-heated mochi flour for medium-sized dough The bread was produced by the method. The blending ratio of the medium seed dough is shown in Table 23 (Table 23: Middle seed dough blending ratio), the blending ratio of the main straw dough is shown in Table 24 (Table 24: main straw dough blending ratio), and the manufacturing conditions are shown in Table 25 (Table 25). : Production conditions).
このようにして得られた山形食パンの風味、食感を、表５の評価項目に従って製造２４時間後に評価した。評価した結果は表２６に記載した。
The flavor and texture of the resulting Yamagata bread were evaluated 24 hours after production according to the evaluation items shown in Table 5. The evaluation results are shown in Table 26.
表２６の結果から、湿熱処理モチ性小麦粉を中種生地に配合した食パン（比較例区Ａ）は、通常の小麦粉のみを配合した食パン（対照区）に比べて、味の向上がみられ、モチモチ感、しっとり感、ソフト感、口溶け感に向上がみられた。一方、モチ性小麦粉を中種生地に配合した食パン（比較例区Ｂ）は、なぜか香りや味の向上がみられず、モチモチ感、しっとり感、口溶け感に僅かな向上がみられるにとどまった。一方、本捏生地に保水量を高めるα化加工澱粉を配合し、生地の加水量を増やした、実施例区Ａ、実施例区Ｂでは、湿熱処理モチ性小麦粉、モチ性小麦粉のいずれを用いても味や食感に同等の向上がみられ、モチモチ感、しっとり感、ソフト感、口溶け感が好ましいものであった。 From the results shown in Table 26, bread (comparative example A) containing wet heat-treated mochi flour in medium-sized dough has improved taste compared to bread (control group) containing only normal flour. There was an improvement in the feeling of stickiness, moistness, softness and melting in the mouth. On the other hand, bread (comparative example B) containing mochi flour in medium-sized dough does not show any improvement in fragrance or taste for some reason, but only a slight improvement in mochi, moist and melted mouth. It was. On the other hand, in Example Zone A and Example Zone B, in which pre-gelatinized starch that increases the water retention amount is added to the main dough, and the amount of water added to the dough is increased, either wet heat treated waxy flour or waxy wheat flour is used. However, the same improvement was seen in the taste and texture, and the moist feeling, moist feeling, soft feeling and melted feeling were preferable.
しかし、より少ない使用量で効果を発揮するという点ではモチ性小麦粉よりも湿熱処理モチ性小麦粉の方が優れていた。なお、小麦粉として強力粉のみを使用した生地に保水量を高めるα化加工澱粉を添加した場合は、しっとり感、ソフト感及び口溶け感が向上したが、モチモチ感や風味に向上は見られなかった（比較例区Ｃ）。 However, moist heat treated waxy wheat flour was superior to waxy wheat flour in that the effect was exhibited with a smaller amount of use. In addition, when the pregelatinized starch that increases the water retention amount was added to the dough using only strong flour as wheat flour, the moist feeling, soft feeling and mouth melting feeling were improved, but no improvement was found in the mochi feeling and flavor ( Comparative example section C).
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Cited By (8)
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| JP2012187070A (en) * | 2011-03-11 | 2012-10-04 | Okumoto Seifun Kk | Warm water dough and method for producing the same |
| JP2013027372A (en) * | 2011-07-29 | 2013-02-07 | Niigata Univ | Bread in paper container and method for producing the same |
| JP2015070807A (en) * | 2013-10-02 | 2015-04-16 | オリエンタル酵母工業株式会社 | Manufacturing method of bread |
| JP2016049061A (en) * | 2014-08-30 | 2016-04-11 | テーブルマーク株式会社 | Method for producing bread suitable for microwave oven heating, and bread produced by the method |
| JP2016077202A (en) * | 2014-10-15 | 2016-05-16 | 昭和産業株式会社 | Method of manufacturing highly hydrated breads and highly hydrated breads |
| KR20160129001A (en) | 2014-03-03 | 2016-11-08 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product and method for manufacturing same |
| KR20170063539A (en) | 2014-09-26 | 2017-06-08 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product with excellent slicability and method for producing same |
| JP2018029539A (en) * | 2016-08-25 | 2018-03-01 | 株式会社武蔵野フーズ | Method for producing bread dough including water roux dough and sponge dough |
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| JP2016049061A (en) * | 2014-08-30 | 2016-04-11 | テーブルマーク株式会社 | Method for producing bread suitable for microwave oven heating, and bread produced by the method |
| KR20170063539A (en) | 2014-09-26 | 2017-06-08 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product with excellent slicability and method for producing same |
| JP2016077202A (en) * | 2014-10-15 | 2016-05-16 | 昭和産業株式会社 | Method of manufacturing highly hydrated breads and highly hydrated breads |
| JP2018029539A (en) * | 2016-08-25 | 2018-03-01 | 株式会社武蔵野フーズ | Method for producing bread dough including water roux dough and sponge dough |
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