JP2011139685A - Laminated bread and method for producing the same - Google Patents
Laminated bread and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、積層パン及びその製造法に関する。 The present invention relates to a laminated bread and a method for producing the same.
ラスクはフランスパンや食パンなどを通常のパンの製法に従い生地を作製、焼成した後一度冷却し、ナイフなどで凡そ一辺1〜5cmの四角形となるようにカットし、その切片を更に乾燥させ油脂などで表面を覆う、ないしは表面に油脂を覆った後再度焼成することで得られる食品である。このラスクは油脂のコク味及び旨味を有し、さらに特有のザックリとした、あるいはガリガリした食感を有しており、焼成後のパンにさらに乾燥工程を付加することにより水分がより揮発しているため保存性が高く、通常のパンとは差別化された食品といえる。 Rusk is made of French bread or bread according to the usual bread making method, baked and then cooled once, cut with a knife etc. so that it becomes a square of about 1 to 5 cm on a side, and the slice is further dried to make oil and fat etc. The food is obtained by covering the surface with or covering the surface with oil and fat and baking again. This rusk has the rich and delicious taste of fats and oils, and has a special crispy or crunchy texture, and by adding a drying process to the baked bread, the water becomes more volatile. Therefore, it is highly preserved and can be said to be a food that is differentiated from ordinary bread.
また、ラスクと同様に乾燥させて低水分としたパンとしては、保存食として用いられている乾パンがある。乾パンは通常のパンと同様にパン生地を適当な形状に成形し発酵、焼成し、さらに乾燥させて得られるものである。 In addition, as bread that has been dried and reduced in moisture like rusk, there is dry bread that is used as preserved food. Dry bread is obtained by forming bread dough into a suitable shape, fermenting and baking, and then drying it in the same manner as ordinary bread.
ラスクは、特有のガリガリとした硬い食感のものが主流であるが、嗜好的に硬い食感が好まれなかったり、飽きられたりすることがある。また製造面では一度焼成したパンを一旦冷却し、カットし、乾燥し、表面にマーガリン等を塗布して再焼成するなどの二次〜四次の複数加工がさらに必要となるため、これらに要する多くの時間や手間が余儀なくされる。また複数加工を避けるべく小型のパンを長めに焼成するだけではパンの表面(クラスト)と内部(クラム)の水分差が生じるため、表面だけが焦げてしまい、パンの内部にまでクリスピーな食感を与えにくい。また乾パンは通常のパンをより乾燥させただけであるため、ガリガリとした硬い食感と代わり映えのない風味で飽きやすいのが課題である。 Rusks are mainly crisp and hard and have a hard texture, but the hard texture may be unfavorable or tired of taste. In addition, on the production side, the bread once baked is once cooled, cut, dried, and multiple secondary to quaternary processes such as applying margarine etc. to the surface and re-baking are necessary, so these are required. It takes a lot of time and effort. In addition, just baking a small bread for a long time to avoid multiple processing creates a moisture difference between the surface of the bread (crust) and the inside (crumb), so only the surface is burnt and the crispy texture even inside the bread It is hard to give. Moreover, since dry bread is only dried from ordinary bread, it is a problem that it is easy to get bored with a hard and crunchy texture and a taste that does not reflect.
そこで、本発明は従来のラスクや乾パンよりも軽い食感で嗜好性が高く、かつ水分が低く日持ちの良いパンを得ることを課題としたものである。また従来のラスクのように複数加工をすることなく、通常のパンの製法の範疇でラスク的な食品を提供することを目的とする。 Therefore, the object of the present invention is to obtain a bread having a lighter texture and a higher palatability than that of conventional rusks and dry bread, and having a low moisture content and good shelf life. It is another object of the present invention to provide a rusk-like food within the range of a normal bread manufacturing method without performing a plurality of processes as in a conventional rusk.
本発明者は上記課題を解決すべく種々検討を行った結果、パン生地としてロールイン油脂を折り込んだ積層パン生地を選択し、これを成形し発酵した後に、扁平形状の外観となるよう押圧しつつ加熱し、水分を10重量%以下にすることにより、前記課題を解決するに到った。 As a result of various studies to solve the above-mentioned problems, the present inventor selected laminated bread dough in which roll-in fats and oils are folded as bread dough, molded and fermented, and then heated while pressing to obtain a flat appearance. And it came to solve the said subject by making water into 10 weight% or less.
即ち、本発明は、
(1)扁平形状の外観と網状の内部構造を有し、該内部構造の空隙が外観の扁平面と略平行に扁平で、かつ脆性を有する水分10重量%以下の積層パン、
(2)パンの表面にクラムが露出していない前記(1)記載の積層パン、
(3)扁平形状の外観の厚みが5〜30mmである前記(1)記載の積層パン、
(4)水分活性(Aw)が0.8以下である前記(1)記載の積層パン、
(5)ロールイン油脂を折り込んだ積層パン生地を成形し発酵した後、扁平形状の外観となるよう押圧しつつ加熱し、水分10重量%以下にすることを特徴とする積層パンの製造法、
(6)成形がクロワッサン成形である前記(5)記載の積層パンの製造法、である。
That is, the present invention
(1) A laminated pan having a flat appearance and a net-like internal structure, the voids of the internal structure being flat and substantially parallel to the flat surface of the external appearance, and having a moisture content of 10% by weight or less,
(2) The laminated bread according to (1), wherein crumbs are not exposed on the surface of the bread,
(3) The laminated bread according to (1), wherein the thickness of the flat appearance is 5 to 30 mm,
(4) The laminated bread according to (1), wherein the water activity (Aw) is 0.8 or less,
(5) A method for producing a laminated bread, characterized in that, after forming and fermenting a laminated bread dough in which roll-in fats and oils are folded, it is heated while being pressed to have a flat appearance, and the water content is 10% by weight or less,
(6) The method for producing a laminated bread according to (5), wherein the molding is croissant molding.
なお本発明とは異なるが、関連しそうな技術として、特許文献1ではデニッシュ生地を用いた多孔質菓子が開示されているが、これはデニッシュ生地を予め焼成した後にデニッシュの積層面と垂直方向で切断した後、そのまま乾燥する方法である。この方法で得られる多孔質菓子は網状構造の空隙が菓子の扁平方向に対して垂直方向に扁平形状をなすため、本発明とは異なる構造を有する。またこの技術は焼成・切断・乾燥の三次加工が必要になるためラスクの製造と同様に手間を要し、効率良く大量生産を行う工程としては不向きである。 Although different from the present invention, as a technique that seems to be related, Patent Document 1 discloses a porous confectionery using a Danish dough, which is pre-baked after the Danish dough is pre-baked in a direction perpendicular to the Danish lamination surface. It is a method of drying as it is after cutting. The porous confectionery obtained by this method has a structure different from that of the present invention because the voids of the network structure are flattened in a direction perpendicular to the flattening direction of the confectionery. In addition, since this technique requires tertiary processing such as firing, cutting and drying, it is time-consuming as in the case of rusk production, and is not suitable as a process for mass production efficiently.
本発明に従えば、ラスクや乾パンのように低水分で日持ちがするパン類を短時間で製造することが可能となり、ラスクのように複数次の加工が不要となり、製造に要する時間、手間を省略することが可能となる。このことは、大量生産向けのパン製造プロセスにおいても極めて有利である。
さらに、本発明に寄れば、上記工程上の利点に加え、ラスクや乾パン、さらには菓子であるパイよりもクリスピーで軽い食感のパンを提供できる。
さらに、本発明に寄れば、クロワッサンのように油脂のコク、旨味を有し、かつ日持ちがする、飽きの来ないパンを提供できる。
さらには、ロールイン油脂素材に着味したものを使用して種々の風味を付加したり、コーティングチョコレート等で装飾することにより、よりバラエティに富み付加価値の高い積層パンとすることができる。
According to the present invention, it is possible to produce bread that has a low moisture content such as rusks and dry breads in a short time, and multiple processes such as rusks are not required, and the time and labor required for production are reduced. It can be omitted. This is also very advantageous in a bread making process for mass production.
Furthermore, according to the present invention, in addition to the advantages in the above process, it is possible to provide rusks, dry bread, and bread having a crispy and lighter texture than pie which is a confectionery.
Furthermore, according to the present invention, it is possible to provide an unsatisfactory bread that has a rich fat and umami taste like a croissant and that lasts for a long time.
Furthermore, it is possible to obtain a laminated bread that is rich in variety and has high added value by adding various flavors using what is flavored to a roll-in oil or fat material or decorating with a coated chocolate or the like.
本発明の積層パンは、扁平形状の外観と網状の内部構造を有し、該内部構造の空隙が外観の扁平面と略平行に扁平で、かつ脆性(ぜいせい)を有し、水分10重量%以下ことを特徴とするものである。以下、本発明の実施形態について具体的に説明する。 The laminated pan of the present invention has a flat external appearance and a net-like internal structure, and the voids of the internal structure are flat in parallel with the flat surface of the external appearance and brittle. It is characterized by not more than% by weight. Hereinafter, embodiments of the present invention will be specifically described.
(積層パン)
積層パンは、デニッシュやクロワッサンのように、酵母を添加したパン生地にロールイン油脂を層状に折り込んだ積層生地を発酵し、焼成して製造されるパンをいう。この積層パンの内部構造(クラム)は、通常、網状構造が多層状に積み重なったような構造を有するが、積層生地が用いられる限り、得られる積層パンの内部構造が完全に一定の間隔で積層をなしている必要は無論なく、部分的に層間が密着するなどの構造を有していても良い。
(Laminated bread)
Laminated bread refers to bread produced by fermenting and baking a laminated dough obtained by folding roll-in fats and oils into a bread dough to which yeast has been added, such as Danish or croissant. The internal structure (crumb) of this laminated bread usually has a structure in which a net-like structure is stacked in multiple layers. However, as long as laminated fabric is used, the internal structure of the obtained laminated bread is completely laminated at regular intervals. Needless to say, the structure may be such that the layers are partially adhered to each other.
一方、通常の食パン、ロールパン、コッペパン等は油脂をパン生地に均一に練り込んで製造されるため、クラムの構造は膨化しているものの、ランダムな空隙を有し、積層構造を有さない。
なお、リーフ型やハート型等の様々な形状のパイ菓子も内部は積層構造を有している。しかし積層パンが生地をイーストやパネトーネ等のパン酵母で発酵させ網状構造が多層状に積み重なったような構造となるのに対し、パイ菓子は発酵することなく生地を重曹などの膨張剤で膨化させるため積層パンと同様の構造とはならず、平板状の各層が積み重なったような構造となり、網状構造を有さない。そのため積層パンとパイ菓子とは構造的に区別され、それに起因して食感も相違する。
On the other hand, ordinary bread, rolls, coppe breads and the like are manufactured by kneading fats and oils uniformly in bread dough, so that the structure of crumbs is expanded but has random voids and does not have a laminated structure.
In addition, pie confections of various shapes such as leaf type and heart type also have a laminated structure inside. However, while laminated bread has a structure in which dough is fermented with baker's yeast such as yeast and panettone and the network structure is stacked in multiple layers, pie confectionery expands dough with an expanding agent such as baking soda without fermentation. Therefore, it does not have the same structure as the laminated pan, but has a structure in which flat layers are stacked and does not have a net-like structure. Therefore, the laminated bread and the pie confectionery are structurally distinguished, and the texture is also different due to this.
(パンの外観形状)
本発明の積層パンは、扁平形状の外観を有することを特徴とする。ここで本発明で扁平形状とは、外観上平らに認識される形状をいう。かかる扁平形状をなすことにより、ラスクのような外観にすることができる。また、店舗の棚にディスプレイする際に、通常のパンよりも限られたスペースでより多くの商品を陳列することが可能である。また、通常のラスクは焼成したパンをスライスし、乾燥させて製造されるため、楕円状などの比較的単純な形状をしているが、本発明の積層パンは種々の形状に成型することが可能である。さらに、通常のラスクとは異なり、積層パン特有の外観の層の美感も表現できる。
扁平形状の外観の厚み、すなわち扁平方向に対して垂直方向の厚みは、扁平面の大きさにも影響され、扁平形状を保つ程度であれば良いが、通常は3〜30mmであり、4〜20mmが好ましく、5〜15mmがより好ましい。扁平面の大きさも特に限定はされないが最大径が通常40〜500mmの範囲であり、好ましくは50〜300mm、より好ましくは60〜200mmである。
(Bread appearance shape)
The laminated pan of the present invention is characterized by having a flat appearance. Here, the flat shape in the present invention refers to a shape that is recognized to be flat in appearance. By making such a flat shape, an appearance like a rusk can be obtained. Further, when displaying on a store shelf, it is possible to display more products in a limited space than ordinary bread. In addition, since ordinary rusks are manufactured by slicing and drying baked bread, they have a relatively simple shape such as an elliptical shape, but the laminated bread of the present invention can be molded into various shapes. Is possible. Furthermore, unlike a normal rusk, it is possible to express the aesthetics of the layer with the appearance unique to the laminated bread.
The thickness of the external appearance of the flat shape, that is, the thickness in the direction perpendicular to the flat direction is also affected by the size of the flat surface and may be a level that maintains the flat shape, but is usually 3 to 30 mm, and 4 to 4 20 mm is preferable, and 5 to 15 mm is more preferable. The size of the flat surface is not particularly limited, but the maximum diameter is usually in the range of 40 to 500 mm, preferably 50 to 300 mm, more preferably 60 to 200 mm.
一方、外観の扁平面の形状は特に限定されず、所望の形状となるように積層パン生地を成形すればよい。例えばクロワッサン成形のような三日月状の他、ロール状、渦巻状、座布団状、短冊状、ひも状、ツイスト状、枕状、貝状、リボン状等様々な形状に自由に成形することができる。 On the other hand, the shape of the outer flat surface is not particularly limited, and the laminated bread dough may be formed so as to have a desired shape. For example, in addition to a crescent shape such as croissant molding, it can be freely molded into various shapes such as a roll shape, a spiral shape, a cushion shape, a strip shape, a string shape, a twist shape, a pillow shape, a shell shape, and a ribbon shape.
積層パンの外観を扁平形状とする手段は限定されないが、積層パン生地を成形し発酵させ、膨化によりクラムを形成させた後、生地を焼成する際に、例えば発酵後の生地に対して外観が扁平形状になるように上方向又は下方向から平板状の器具等で押圧する手段が挙げられる。押圧したパン生地は弾力により元の形状に戻ろうとするため、押圧して扁平形状を維持しつつ生地を加熱する、いわゆる押し焼き等の方法が好ましい。これによって加熱後は弾性が失われ、外観が扁平な形状に固定される。 The means for flattening the appearance of the laminated bread is not limited. However, when the laminated bread dough is molded and fermented, crumbs are formed by expansion and the dough is baked, the appearance is flattened with respect to the dough after fermentation, for example. A means of pressing with a flat tool or the like from above or below so as to be in a shape is mentioned. Since the pressed bread dough tends to return to its original shape due to elasticity, a method such as so-called press baking, in which the dough is heated while maintaining a flat shape by pressing, is preferable. As a result, the elasticity is lost after heating, and the appearance is fixed to a flat shape.
(パンのクラム構造)
本発明の積層パンは、クラム(パンの内部構造)が網状構造を有し、該クラムの空隙が外観の扁平面と略平行に扁平であることが特徴である。
ここで「網状構造」は、クラムの内壁に囲まれた空隙が網様に連続して存在する構造をいう。網状構造のイメージを図1に示す。図中のaがクラスト、bがクラムであり、図中cがクラム内の一つの空隙を示す。ただし実際に本発明の積層パンがかかるイメージと完全に一致する必要はないことは無論である。この網状構造は、油脂を均一に練り込んだパン生地から調製される食パンやコッペパンのクラムにはなく、通常はロールイン油脂を多層状に折り込んだ積層生地から調製されるクロワッサンやデニッシュ等の積層パンのクラムが有するものである。
(Clam structure of bread)
The laminated bread of the present invention is characterized in that the crumb (internal structure of the bread) has a network structure, and the gap of the crumb is flat parallel to the flat surface of the appearance.
Here, the “network structure” refers to a structure in which voids surrounded by the inner wall of the crumb continuously exist like a network. An image of the network structure is shown in FIG. In the figure, a is a crust, b is a crumb, and c in the figure is one void in the crumb. However, it is needless to say that the laminated bread of the present invention does not necessarily completely match the image. This network structure is not found in crumbs of bread or coppe bread prepared from bread dough in which fats and oils are evenly kneaded, but usually laminated bread such as croissants and Danish prepared from laminated doughs in which roll-in fats and oils are folded in multiple layers. This is what the crumbs have.
次に、図中cのように、本発明の積層パンのクラムの空隙はパンの外観の扁平面と略平行に扁平である。空隙の扁平の程度は限定されないが、外観の扁平面に対して垂直に切断した場合に、その断面におけるクラムの空隙の水平方向の長さ(L)に対する垂直方向の厚み(H)の比(H/L)を「扁平率」とすると、通常0.5以下、好ましくは0.3以下、より好ましくは0.2以下である。ただし、断面において全ての空隙が扁平な必要があることを意味するのではなく、少なくとも断面における空隙の一部、好ましくは断面積の50%以上、より好ましくは60%以上の範囲において空隙が扁平形状をなしておればよい。
また「略平行」とは幾何学的に完全なる平行を意味するものではなく、おおよそ平行になっているものも含む意味である。このような空隙の形状は、扁平形状の外観を有さない通常の積層パンには見られないものである。
クラムの空隙が特許文献1の多孔質菓子のように、外観の扁平方向に対して垂直方向に扁平形状をなしている場合、食感が重くなり、クリスピー感に欠けるため好ましくない。
Next, as shown in c in the figure, the crumb gap of the laminated bread of the present invention is flat and substantially parallel to the flat surface of the bread appearance. The degree of flatness of the air gap is not limited, but when cut perpendicular to the flat surface of the appearance, the ratio of the vertical thickness (H) to the horizontal length (L) of the crumb air gap in the cross section ( When “H / L) is defined as“ flatness ”, it is usually 0.5 or less, preferably 0.3 or less, more preferably 0.2 or less. However, it does not mean that all the gaps need to be flat in the cross section, but the gaps are flat in at least a part of the gap in the cross section, preferably 50% or more, more preferably 60% or more of the cross-sectional area. What is necessary is just to make the shape.
Further, “substantially parallel” does not mean geometrically completely parallel, but also includes those that are approximately parallel. Such a void shape is not found in a normal laminated bread that does not have a flat appearance.
When the gap of the crumb has a flat shape in a direction perpendicular to the flat direction of the appearance as in the porous confectionery of Patent Document 1, the texture becomes heavy and the crispy feeling is lacking, which is not preferable.
本発明の積層パンは、カットした食パンから製造されるラスクのように、クラムが表面に露出していないことがより好ましい。すなわち、表面がすべてクラストからなることにより、積層パン特有の外観の層の美感をより表現できる。また食感面においてもクラムが露出していない方が、パン全体がクラストを乾燥した食感となるためよりクリスピー感に優れる。 As for the laminated bread of this invention, it is more preferable that the crumb is not exposed to the surface like the rusks manufactured from the cut bread. That is, when the entire surface is made of crust, it is possible to more express the aesthetics of the layer with the appearance unique to the laminated bread. Also, in terms of texture, when the crumb is not exposed, the entire bread has a crispy texture because the crust is dried.
ちなみにパンではないが、パイ菓子の内部構造は、各層が平行に重なったような積層構造を有しており、網状構造ではない。またリーフ型のパイ菓子などは、外観の扁平方向に対して平行な積層構造となっているが、網状ではない、若しくは積層の膜構造が厚くなっている。そのため、食感はクリスピー感を有するものの、パンにおいてイーストが発酵する際のように、生地中の澱粉やタンパク質を分解、資化することによって発生する糖類やアミノ酸などの旨み成分が産生されず、また焼成前において生地を軟化させ軽い食感を与える炭酸ガスが産生されないため、旨みや軽い食感が不足する点で異なる。 By the way, although it is not bread, the internal structure of the pie confectionery has a laminated structure in which each layer is overlapped in parallel, and is not a net-like structure. In addition, leaf-type pie confectionery or the like has a laminated structure parallel to the flat direction of appearance, but is not net-like or has a thick laminated film structure. Therefore, although the texture has a crispy feeling, it does not produce umami components such as sugars and amino acids generated by decomposing and assimilating starch and protein in the dough, as when yeast is fermented in bread, Further, since carbon dioxide gas that softens the dough and gives a light texture is not produced before baking, it is different in that the taste and light texture are insufficient.
(積層パンの水分)
本発明の積層パンは、水分が10重量%以下であることが特徴であり、5重量%以下が好ましい。パンの水分は通常20〜40重量%程度含まれ、水分活性(Aw)は0.9以上もあるが、本発明の積層パンはラスクや乾パンと同様に低水分である。そして、水分活性は0.8以下、より好ましくは0.6以下であるため、保存中にカビや酵母等の微生物が繁殖しにくく、極めて日持ちに優れる。水分が10重量%を超えると軽くクリスピーな食感が失われ、また水分活性の上昇により通常のパンと同様に腐敗しやすくなり、日持ちがしなくなるので好ましくない。
(Moisture of laminated bread)
The laminated bread of the present invention is characterized in that the water content is 10% by weight or less, and preferably 5% by weight or less. The bread water is usually contained in an amount of about 20 to 40% by weight and the water activity (Aw) is 0.9 or more, but the laminated bread of the present invention has a low water content like rusks and dry bread. And since water activity is 0.8 or less, More preferably, it is 0.6 or less, Microorganisms, such as mold | fungi and yeast, do not propagate easily during preservation | save, and it is excellent in shelf life. If the water content exceeds 10% by weight, the light and crispy texture is lost, and the increase in water activity makes it easy to rot as in the case of ordinary bread, which is not preferable because it does not last for a long time.
(積層パンの物性)
本発明の積層パンは、脆性(ぜいせい、brittleness)を有することが特徴である。ここで、脆性とは、外力を受けて変形すると、急激に破壊が生ずる性質をいい、変形能力の低い物性で、脆さとも言われる。具体的にはクッキーやパイのように一定の外力の大きさまでは変形なく形状を保持するが、限界点を超えると急激に構造が破壊される物性であり、通常のパンのように弾性を有しないものである。ラスクや乾パンも脆性を有するパンの類である。
(Physical properties of laminated bread)
The laminated bread of the present invention is characterized by having brittleness. Here, brittleness refers to the property of causing abrupt destruction when deformed by an external force, and is also referred to as brittleness because of its low deformation ability. Specifically, it retains its shape without deformation at certain external forces, such as cookies and pie, but it is a physical property that suddenly breaks the structure when it exceeds the limit, and it has elasticity like a normal bread. It is something that does not. Rusk and dry bread are also brittle bread.
以下に、本発明の積層パンを製造するための態様を示すが、あくまで例示であり、上記構成を満たす限り、この製造方法に限定されるものではない。 Although the aspect for manufacturing the laminated bread of this invention is shown below, it is an illustration to the last and is not limited to this manufacturing method, as long as the said structure is satisfy | filled.
(パン生地の調製)
本発明の積層パンの製造に使用する積層パン生地は、通常のデニッシュペストリーに用いられる、ロールイン油脂を折り込んだ生地を用いる。
該生地の配合は通常の積層パンに用いられる配合を用いることができ、特に限定されない。パン酵母の添加量としては、小麦粉に対して2〜6重量%が好ましく、3〜5重量%がより好ましい。
(Preparation of bread dough)
As the laminated bread dough used for the production of the laminated bread of the present invention, a dough in which roll-in fats and oils are folded is used, which is used for ordinary Danish pastries.
The dough is not particularly limited, and the dough used in ordinary laminated bread can be used. As addition amount of baker's yeast, 2 to 6 weight% is preferable with respect to wheat flour, and 3 to 5 weight% is more preferable.
該生地は油分の多い配合、具体的には生地中に均一に練り込む油脂の量が5重量%以上となる配合である方が生地の伸展性に優れるため、押圧しつつ加熱をする場合にパン生地が破れ、割れなどの損傷を抑えることが可能であり好ましい。 When the dough is heated while pressing because the dough has a high oil content, specifically, the dough with the amount of fats and oils uniformly kneaded in the dough is more than 5% by weight, the dough has excellent extensibility. It is preferable because the dough is torn and can be prevented from being damaged.
ロールイン油脂は、クロワッサンやデニッシュのような積層パンの製造において、生地に折り込んで使用される可塑性油脂を指し、典型的にはシート状マーガリンが挙げられ、本発明ではロールイン用として市販されるいずれの可塑性油脂も用いることができる。 Roll-in fats and oils refer to plastic fats and oils that are used by folding into doughs in the production of laminated bread such as croissants and Danish, and typically include sheet-like margarine, which is commercially available for roll-in in the present invention. Any plastic fat can be used.
ロールイン油脂の折り込み量は生地への小麦粉配合重量に対し、通常25〜120重量%であるが、より好ましくは35〜75重量%、更に好ましくは40〜60重量%である。折り込む油脂の層の数は、多層であり、通常6〜64層であるが、好ましくは9〜54層、更に好ましくは16〜36層の方が、生地の加熱後に積層がより明瞭となり、好ましい外観に仕上がる。 The amount of roll-in fats and oils is usually 25 to 120% by weight, more preferably 35 to 75% by weight, still more preferably 40 to 60% by weight, based on the weight of flour in the dough. The number of layers of oils and fats to be folded is a multilayer, usually 6 to 64 layers, preferably 9 to 54 layers, more preferably 16 to 36 layers, because the lamination becomes clearer after heating the dough, which is preferable. Finished in appearance.
ロールイン油脂の折り込み量が少なすぎると、クラムが網状構造になりにくく、そのためサクサクした軽い食感が出難くなり、乾パンのようなガチガチとした硬い食感に近くなる。また、折り込み量が多すぎると油脂が染み出てべたつきやすくなり、パンの包装材を汚す場合がある。 If the amount of roll-in oil / fat is too small, the crumb is less likely to have a reticulated structure, making it difficult to produce a crunchy and light texture, which is close to a hard texture such as dry bread. Moreover, if the amount of folding is too large, the oil and fat will ooze out and become sticky, which may contaminate the bread packaging material.
一方、油脂を折り込む層の数が少なすぎる場合もガチガチした乾パンのような食感となり、また油脂が染み出しやすくなる。また、層の数が多すぎると生地に油脂が均一に練りこまれるのと近い状態になり、積層がつぶれてしまう。 On the other hand, when the number of layers into which oils and fats are folded is too small, the texture becomes like a dry dry bread, and the oils and fats are easily oozed out. Moreover, when there are too many layers, it will be in the state close | similar to the fats and oils being knead | mixed uniformly by material | dough, and a lamination | stacking will be crushed.
(パン生地の成型)
上記手法により調製された積層パン生地は、カットされ、上述の通りクロワッサン成型のような三日月状の他、ロール状、渦巻状、座布団状等の種々の形状に成型される。この際、カットするサイズは、作業性や外観等を考慮して適宜設定すればよく、特に限定されるものではない。
(Bread dough molding)
The laminated bread dough prepared by the above method is cut and molded into various shapes such as a crescent shape such as croissant molding as well as a roll shape, a spiral shape, and a cushion shape as described above. At this time, the size to be cut may be appropriately set in consideration of workability, appearance, etc., and is not particularly limited.
(パン生地の発酵)
成型されたパン生地は発酵室(ホイロ)で最終発酵工程を取る。発酵は折り込み油脂が溶け出さず、パン酵母の活性が損なわれない範囲の、通常設定される条件で行う。
具体的な発酵条件としては、温度が通常25〜38℃であり、32〜35℃が好ましい。発酵時間は生地に配合するパン酵母の品種や配合率などによって多少前後するが、パン生地が発酵前の約4倍程度に膨張する程度の時間が好ましく、具体的には15〜360分程度が好ましく、30〜360分程度がより好ましい。
(Bread dough fermentation)
Molded bread dough is subjected to the final fermentation process in the fermentation room (protagonist). Fermentation is carried out under conditions that are usually set within a range that does not dissolve the folded oil and fat and does not impair the activity of baker's yeast.
As specific fermentation conditions, temperature is 25-38 degreeC normally, and 32-35 degreeC is preferable. The fermentation time varies somewhat depending on the variety and mixing ratio of the baker's yeast to be mixed with the dough, but it is preferable that the bread dough expands to about 4 times before fermentation, specifically about 15 to 360 minutes. 30 to 360 minutes is more preferable.
(発酵後パン生地の加熱)
適性に発酵した生地を、扁平形状の外観となるよう押圧しつつ加熱し、水分10重量%以下にする。加熱は、例えば該発酵生地を乗せた天板と同形状の天板などの平板を用い、上方向から強く押し付ける要領で重ねるなどして、押圧しつつ行う。加熱条件は水分10重量%以下に乾燥される条件であれば特に限定されず、オーブン等の加熱装置を用いればよいが、例えばオーブンを使用する場合には2段階で加熱を行うのが好ましい。この場合、第1段階は通常のパンを焼成する温度と時間(例えば窯温度180〜240℃、焼成時間8〜60分など)で加熱する。この加熱によってパン生地の弾性が失われ、外観の扁平形状が固定される。その後は、重ねた平板を外してもよい。この段階で水分がまだ10重量%以上である場合には、更にやや低温で第2段階の加熱(例えば窯温度100〜170℃、加熱時間5〜60分など)を行うことにより、水分が10重量%以下となるまで乾燥させる。加熱終了後はパンを天板から外し、常温になるまで室内で放冷する。
(Heating dough after fermentation)
The appropriately fermented dough is heated while being pressed so as to have a flat appearance, and the water content is adjusted to 10% by weight or less. The heating is performed while pressing, for example, by using a flat plate such as a top plate having the same shape as the top plate on which the fermented dough is placed, and by overlapping in a manner of strongly pressing from above. The heating conditions are not particularly limited as long as the moisture is dried to 10% by weight or less, and a heating device such as an oven may be used. For example, when an oven is used, it is preferable to perform heating in two stages. In this case, the first stage is heated at a temperature and time for baking a normal bread (for example, kiln temperature 180 to 240 ° C., baking time 8 to 60 minutes, etc.). Due to this heating, the elasticity of the bread dough is lost, and the flat shape of the appearance is fixed. Thereafter, the stacked flat plates may be removed. If the water content is still 10% by weight or more at this stage, the second stage heating (for example, kiln temperature 100 to 170 ° C., heating time 5 to 60 minutes, etc.) is performed at a slightly lower temperature, so that the water content becomes 10%. Dry until weight percent or less. After heating, remove the pan from the top and let it cool in the room until it reaches room temperature.
以上により本発明の目的とする積層パンを製造することができるが、得られた積層パンはさらにその商品価値を高めるべく、表面をチョコレートやグレーズでコーティングしたり(図3参照)、表面に粉末状のチーズやペースト状のバタークリーム等のトッピングを付着させたり、折り込み用油脂としてキャラメル、メープルシロップ、ミルク、練乳、チョコレート、アーモンド、レモン、はちみつ等の風味が着味された油脂を使用して積層パンの風味をバラエティ化したり、複数個の積層パンを上記トッピングで接着し大きさを工夫する等して最終製品として仕上げることもできる。 Although the laminated bread which is the object of the present invention can be produced as described above, the obtained laminated bread can be coated with chocolate or glaze on the surface to further increase its commercial value (see FIG. 3) or powder on the surface. Use toppings such as cheese-like cheese or paste-like butter cream, or use fats and oils with flavors such as caramel, maple syrup, milk, condensed milk, chocolate, almonds, lemons, and honey It is also possible to finish the final product by making the flavor of the laminated bread a variety, or by adhering a plurality of laminated breads by the above topping and devising the size.
得られた製品は、1個あるいは複数個にまとめて包装材で密封包装することができ、焼き菓子等の低水分かつ低水分活性の菓子類と同様に品質保持期間が1週間以上の商品としてオーブンフレッシュベーカリー店、パン小売店、百貨店、洋菓子店、コンビニエンスストア、インターネット販売店等の各種流通ルートで販売することができる。 The resulting product can be packaged in one or a plurality of packages and sealed with a packaging material, and as a product having a quality retention period of one week or more as in the case of confectionery having low moisture and low moisture activity such as baked confectionery. It can be sold through various distribution channels such as oven fresh bakery stores, bread retailers, department stores, pastry stores, convenience stores, and Internet stores.
以下、実施例等により本発明の実施形態をより具体的に記載する。 Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
(実施例1) −クロワッサン形状−
表1の配合及び工程条件にて、クロワッサン形状に成型して積層パンを製造した。
折り込み後の積層パン生地を最終生地厚3mmまで展延し、8cm×12cmの二等辺三角形にカットした(約25g)。カットした生地をクロワッサン成型し、ホイロをとった。ホイロ後の生地の上に天板を載せ、上方向から強く押して5mm厚の扁平形状にし、パン用電気オーブンで押し焼きにした。その後、天板を外し、乾燥焼きを行った。得られた積層パンの粗熱を取った後に、上面にグレーズをコーティングした。
(Example 1) -Croissant shape-
A laminated bread was manufactured by molding into a croissant shape under the composition and process conditions shown in Table 1.
The folded bread dough after folding was spread to a final dough thickness of 3 mm and cut into isosceles triangles of 8 cm × 12 cm (about 25 g). The cut dough was molded into a croissant and proofed. A top board was placed on the dough after proofing, and it was pressed firmly from above to form a flat shape with a thickness of 5 mm, and baked in an electric oven for bread. Then, the top plate was removed and dry baking was performed. After the obtained laminated pan was subjected to rough heat, the upper surface was coated with glaze.
(表1)
(Table 1)
上記工程を経て焼成された積層パンの写真を図2に、またグレーズをコーティングし、包装材に密封包装した写真を図3に示した。得られた積層パンは表面積が大きい状態であり、且つ油分が多いためか、焼成中の水分蒸発が通常のパンよりも顕著となり、水分3%以下となり、水分活性は0.3であった。
得られた積層パンは、扁平な外観形状を有するものであった。またそのクラム構造を観察すると、図1のように、クラムの内壁に囲まれた空隙が網様に連続して存在する網状構造を有し、その空隙も扁平面に対して略平行に扁平なものとなっていた。芳醇なロースト風味を有し、食感は極めてサクサクとしたクリスピーな軽いものであった。この風味、食感は乾燥剤とともに包装して保存しておくと、約1ヶ月間も維持されていた。
A photograph of the laminated bread baked through the above steps is shown in FIG. 2, and a photograph in which glaze is coated and hermetically packaged in a packaging material is shown in FIG. 3. The obtained laminated bread had a large surface area and a large amount of oil, so that water evaporation during baking became more remarkable than ordinary bread, water content was 3% or less, and water activity was 0.3.
The obtained laminated bread had a flat appearance shape. Further, when observing the crumb structure, as shown in FIG. 1, the crumb structure has a network structure in which voids surrounded by the inner wall of the crumb are continuously present in a net-like manner, and the voids are flat parallel to the flat surface. It was a thing. It had a rich roasted flavor and a very crispy and light texture. This flavor and texture were maintained for about one month when packaged and stored with a desiccant.
(実施例2) −渦巻形状−
折り込み油脂および成型を渦巻き形状に変更し、実施例1と同様にして積層パンを製造した。得られた積層パンの写真を図4に示した。
得られた積層パンは、実施例1と同様の扁平な外観形状とクラム構造をしており、芳醇なロースト風味を有し、食感は極めてサクサクとしたクリスピーな軽いものであった。
(Example 2) -Swirl shape-
The folded oil and molding were changed to a spiral shape, and a laminated pan was produced in the same manner as in Example 1. The photograph of the obtained laminated bread was shown in FIG.
The obtained laminated bread had the same flat appearance shape and crumb structure as in Example 1, had a rich roasted flavor, and had a very crispy and light texture.
(比較例1)−フラワーシートを折り込んだ積層パン−
表2の配合及び工程条件にて、生地の折り込み素材をロールイン油脂に代えて乳風味のフラワーシートを用い、積層パンを製造した。
折り込み回数は、フラワーシートが折り込み油脂と異なり展延性に欠け、少ない折数しか折り込めないため、27層から4層に変更した。成型は実施例2と同様に渦巻き形状にて以下の通り行った。折り込み後の積層パン生地を最終生地厚3mmまで展延し、幅50cmに整えた。次に、下からす巻きにし、幅3.5cmにカットした。カット面を上にしてホイロをとった。ホイロ後の生地の上に天板を載せ、上方向から強く押して5mm厚の扁平形状にし、押し焼きにした。その後、天板を外し、乾燥焼きを行った。
(Comparative Example 1)-Laminated bread with flower sheets folded-
A laminated bread was produced using the milk-flavored flower sheet in place of the roll-in oil and fat in the composition and process conditions of Table 2 instead of the roll-in oil.
The number of folding was changed from 27 layers to 4 layers because the flower sheet lacks spreadability unlike folding oils and fats and can fold only a small number of folds. Molding was performed as follows in a spiral shape as in Example 2. The folded bread dough after folding was spread to a final dough thickness of 3 mm and adjusted to a width of 50 cm. Next, it was wound from the bottom and cut to a width of 3.5 cm. I took a proof with the cut side up. A top plate was placed on the dough after proofing and pressed strongly from above to form a flat shape with a thickness of 5 mm. Then, the top plate was removed and dry baking was performed.
(表2)
(Table 2)
得られた積層パンは、網状構造とはなっておらず、空隙も細かいもので扁平ではなく、食パンと同じような構造であった。食感はロールイン油脂を折り込んだものと比較して油分が少ないためか、焼成後ややソフトな食感の焼き上がりとなった。食感は油脂由来のジューシー感に欠けモサモサとしたものであり、クリスピー感にも欠けるものであった。そのためクリスピー感を発現させるべく、さらに焼成すると焦げ臭が発生し風味が損なわれた。 The obtained laminated bread did not have a net-like structure, had fine gaps, was not flat, and had a structure similar to that of bread. The texture was slightly softer after baking, probably because it had less oil than the rolled-in oil and fat. The food texture lacks a juicy feeling derived from fats and oils, and has a crisp feeling. For this reason, when it was further baked to express a crispy feeling, a burnt odor was generated and the flavor was impaired.
(比較例2) −パイ(非発酵)−
表3の配合及び工程条件にて、イーストで発酵させないパイ生地を用いて積層パイを製造した。
折り込み後の積層パイ生地を最終生地厚3mmまで展延し、幅50cmに整えた。次に、軽くピケを打ち、下からす巻きにし、幅3.5cmにカットした。カット面を上にして天板の上に載せ、ラックタイムをとった。次に上方向から天板を強く押して5mm厚の扁平形状にし、押し焼きした。その後、天板を外し、乾燥焼きを行った。
(Comparative Example 2)-Pie (non-fermented)-
Laminated pie was manufactured using the pie dough not fermented with yeast under the composition and process conditions shown in Table 3.
The laminated pie dough after folding was spread to a final dough thickness of 3 mm and adjusted to a width of 50 cm. Next, it was lightly picked, wound from below, and cut to a width of 3.5 cm. The cut surface was placed on the top board and the rack time was taken. Next, the top plate was strongly pressed from above to form a flat shape of 5 mm thickness and baked. Then, the top plate was removed and dry baking was performed.
(表3)
(Table 3)
非発酵生地であるパイ生地から得られたものは、実施例1の同一重量よりもサイズが小さくなった。またそのクラムの構造は積層構造となっているのの、平らな層が平行に重なった状態であり、実施例1のような網状構造ではなかった。そのため、食感はパイ的な、硬くガリガリとしたものとなり、実施例1,2の積層パンに比べて軽い食感に欠け、旨みにも乏しいものであった。したがって商品価値としては明らかに実施例1、2の積層パンの方が優っていた。 What was obtained from the pie dough which is non-fermented dough became smaller in size than the same weight of Example 1. Further, the crumb structure is a laminated structure, and is a state in which flat layers are overlapped in parallel, and is not a network structure as in the first embodiment. Therefore, the texture was pie-like, hard and crunchy, and lacked a light texture and lacked umami as compared to the laminated breads of Examples 1 and 2. Therefore, the laminated bread of Examples 1 and 2 was clearly superior in terms of product value.
(比較例3)−従来ラスク製法による積層パンの調製−
市販のクロワッサンを購入し、厚さ5mmに垂直方向にスライスした。これを天板に広げ、予めオーブンを180℃に予備加熱後に電源を切り、扉を開放したまま天板に載せたクロワッサンを入れ、一晩乾燥させた。
得られた積層パンは、クラム構造が網状構造となっていたが、その空隙は外観の扁平面に対して略平行に扁平とはなっておらず、外観の扁平面に対して垂直方向に扁平であった。そのためか、実施例1と同様芳醇なロースト風味を有し食感はサクサクとしてクリスピー感は感じられたものの、食パン等の積層構造を持たないパンのラスクにむしろ近く、クリスピー感は発明品のほうが大きく優れていた。また比較例3の方法ではスライス、乾燥といった手間が必要であり、製造に2日を要したため、実施例1による方法の方が製造効率の面でも優れていた。
(Comparative Example 3) -Preparation of laminated bread by conventional rusk manufacturing method-
A commercially available croissant was purchased and sliced vertically to a thickness of 5 mm. This was spread on a top plate, the oven was preheated to 180 ° C., the power was turned off, and the croissant placed on the top plate was put with the door open, and dried overnight.
The resulting laminated bread had a crumb-like network structure, but the gap was not flat in parallel to the flat surface of the appearance, and flat in the direction perpendicular to the flat surface of the appearance. Met. For that reason, although it has a rich roasted flavor similar to Example 1 and the texture is crispy and a crispy feeling is felt, it is rather close to the bread rusks that do not have a laminated structure such as bread, and the crispy feeling is better for the invention It was great and excellent. Further, the method of Comparative Example 3 requires labor such as slicing and drying, and two days were required for production. Therefore, the method according to Example 1 was superior in terms of production efficiency.
(比較例4)−従来のクロワッサン品との日持ちの比較−
市販の焼成直後のクロワッサン(水分約20%、水分活性0.9)を購入し、実施例1と同様に包装材で密封包装したものを、実施例1の密封包装した積層パンと一緒に30℃の恒温機にて保存し、保存試験を行った。
クロワッサンの方は、保存開始後4日目から表面ないしは底面にカビのコロニーが認められた。一方、実施例1で得た積層パンは同条件においても保存開始後14日目を経過してもカビの発生は認められなかった。
(Comparative Example 4) -Comparison of shelf life with conventional croissants-
A commercially available croissant immediately after baking (water content of about 20%, water activity of 0.9) was purchased and hermetically sealed with a packaging material in the same manner as in Example 1 together with the hermetically packaged laminated pan of Example 1 and 30 It preserve | saved with the thermostat of ℃ and the preservation test was done.
In the croissant, mold colonies were observed on the surface or bottom from the 4th day after the start of storage. On the other hand, in the laminated bread obtained in Example 1, no mold was observed even after the 14th day from the start of storage even under the same conditions.
(実施例3)−その他の成型方法での評価−
成型方法を(1)型抜き、(2)座布団状、(3)短冊状、(4)ひも状、(5)ツイスト状、(6)枕状、(7)貝状、(8)リボン状に変更し、実施例1と同様にして積層パンを製造した。
その結果、(1)〜(8)の何れの成型方法においても、扁平形状の外観となり、かつクラム構造は積層かつ網状構造となり、外観の扁平面に対して、網状構造中の空隙が略平行になっていた。そして実施例1、2同様芳醇なロースト風味を有し、食感は極めてサクサクとしたクリスピーな軽いものであり、各種成型方法による食感の差はほとんど認められなかった。
(Example 3)-Evaluation by other molding methods-
The molding method is (1) die cutting, (2) cushion pattern, (3) strip, (4) string, (5) twist, (6) pillow, (7) shell, (8) ribbon The laminated bread was manufactured in the same manner as in Example 1.
As a result, in any of the molding methods (1) to (8), the appearance is flat and the crumb structure is a laminated and network structure, and the voids in the network structure are substantially parallel to the flat surface of the appearance. It was. And it had a rich roasted flavor as in Examples 1 and 2, and the texture was extremely crisp and light, with almost no difference in texture between the various molding methods.
a 積層パンの表面(クラスト)
b 積層パンの内部(クラム)/網状構造
c クラム内網状構造の空隙
a Surface of crust (crust)
b Internal (crumb) of laminating pan / network structure c Void of network structure in crumb
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