JP2013094092A - Method for baking melon bread using frozen dough - Google Patents
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- JP2013094092A JP2013094092A JP2011238747A JP2011238747A JP2013094092A JP 2013094092 A JP2013094092 A JP 2013094092A JP 2011238747 A JP2011238747 A JP 2011238747A JP 2011238747 A JP2011238747 A JP 2011238747A JP 2013094092 A JP2013094092 A JP 2013094092A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 37
- 241000219112 Cucumis Species 0.000 title claims abstract description 30
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 30
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title description 21
- 235000012470 frozen dough Nutrition 0.000 title description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 12
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000004744 fabric Substances 0.000 description 27
- 235000013310 margarine Nutrition 0.000 description 8
- 239000003264 margarine Substances 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 3
- 210000000981 epithelium Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、冷凍生地を使用したメロンパンの焼成方法に関する。 The present invention relates to a method for baking melon bread using frozen dough.
メロンパンはクッキー生地からなる上皮生地でパン生地などからなる内生地を被覆して製造されている。
一般的なメロンパンは塊状の内生地にシート状の上皮生地を手作業または機械で被覆した後ホイロをとり焼成して製造されている。
例えば、円形にのばして成形したビスケット生地で球状の菓子パン生地を包んだ後表面に模様の筋を付け３８℃、相対湿度８５％のホイロで最終発酵させ２１０℃のオーブンで１３分間焼成するメロンパンの製造方法が知られている（例えば特許文献１参照）。
上皮生地を手作業で被覆する作業は熟練を要し作業効率も悪いことから手作業によらず乾ホイロを利用して上皮生地と内生地と一体化する方法が試みられており、例えば、メロンパン用の内生地上へ別に成形した皮用生地を載置した後、湿度５０〜６５％の乾ホイロを取り、然る後焼成することにより、内生地と上皮生地を一体化することメロンパンの製造方法が知られている（例えば特許文献２参照）。
冷凍生地を使用する場合では、冷凍状態で固い上皮生地を内生地に載せホイロ時に上皮生地が解凍し軟化することを利用して内生地に被覆する方法が知られている（例えば特許文献３参照）。
Melon bread is manufactured by coating an inner dough made of bread dough with an epithelial dough made of cookie dough.
A general melon bread is manufactured by coating a sheet-like epithelial fabric on a lump-shaped inner fabric manually or by a machine and then removing the proofer and baking.
For example, wrapping a spherical cake bread dough with a biscuit dough that is formed in a circular shape, then adding a patterned streak to the surface, and finally fermenting it with a proofer at 38 ° C and 85% relative humidity, and baking it in an oven at 210 ° C for 13 minutes A manufacturing method is known (see, for example, Patent Document 1).
Since the work of manually covering the epithelial fabric requires skill and poor work efficiency, a method of integrating the epithelial fabric with the inner fabric using dry proofing has been attempted without relying on manual work. After placing a separately formed skin dough on the inner dough, take a dry proofer with a humidity of 50-65%, and then bake it, so that the inner dough and the epithelial dough are integrated. Manufacture of melon bread A method is known (see, for example, Patent Document 2).
In the case of using frozen dough, a method is known in which a hard epithelial dough is placed on the inner dough in the frozen state and coated on the inner dough using the fact that the epithelial dough is thawed and softened during the proofing (see, for example, Patent Document 3). ).
本発明の目的は、ホイロ工程を必要とせず効率よく上皮生地と内生地が一体化したメロンパンを得ることができる焼成工程を提供することである。 An object of the present invention is to provide a baking process capable of obtaining a melon bread in which an epithelial fabric and an inner fabric are integrated efficiently without requiring a proofing process.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、冷凍メロンパン生地の焼成工程での加熱を２段階で行うことによりホイロ工程を必要とせず、上皮生地と内生地が一体化したメロンパンを得ることができることを見出し本発明を完成するに至った。
従って、本発明は、内生地を上皮生地で被覆し冷凍したメロンパン生地を冷凍状態のまま、焼成装置に入れて９０℃以上１１０℃以下で５分間以上１５分間以下加熱を行った後、続けて１６０℃以上２００℃以下で１５分間以上２０分間以下加熱を行うメロンパンの製造方法である。
As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention do not require a proofing process by performing heating in the baking process of frozen melon bread dough in two stages, and the epithelial dough and the inner dough are integrated. As a result, the inventors have found that a melon bread can be obtained.
Therefore, in the present invention, after the melon bread dough covered with the epithelial dough is frozen and put in a baking apparatus in a frozen state, it is heated at 90 ° C. or more and 110 ° C. or less for 5 minutes or more and 15 minutes or less, and then continues. This is a method for producing melon bread, which is heated at 160 ° C. or more and 200 ° C. or less for 15 minutes or more and 20 minutes or less.
焼成工程における加熱温度を２段階で行うことによりホイロ工程を必要とせず上皮生地と内生地が一体化したメロンパンを製造することができる。 By performing the heating temperature in the baking step in two stages, a melon bread in which the epithelial fabric and the inner fabric are integrated can be manufactured without requiring a proofing process.
以下、本発明を詳細に説明する。
本発明のメロンパンとは、上皮生地で内生地を被覆して製造されるパンをいう。
使用できる上皮生地は、ビスケット生地やクッキー生地と称される従来のメロンパンに使用されている生地であれば特に限定なく使用できる。
例えば、以下の方法により上皮生地を得ることができる。
室温に戻したマーガリン３０質量部に砂糖６０質量部、食塩０．５質量部を加え、低速２分間、中速２分間ミキシングを行い、これに卵１５質量部を加えさらに中速４分間ミキシングし、これに強力粉８０質量部と薄力粉２０質量部、水１５質量部を加えて低速１分間、中速１分間ミキシングし生地を調製する。
得られた生地を任意の重量に分割し丸めて、厚さが４ｍｍ以上１０ｍｍ以下のシート状に切断する。
上皮生地の厚みは４ｍｍ未満では焼成後上皮生地が薄くなり、１０ｍｍを超えると上皮生地の重みで下皮生地がつぶれる傾向があるので好ましくない。
上皮生地の形状は、被覆する内生地の形状により適宜選択すればよく、例えば、円形、楕円形、正方形、長方形等が挙げられる。
Hereinafter, the present invention will be described in detail.
The melon bread of the present invention refers to bread produced by coating the inner dough with epithelial dough.
The epithelium dough that can be used is not particularly limited as long as it is a dough used in conventional melon bread called biscuit dough or cookie dough.
For example, an epithelial fabric can be obtained by the following method.
60 parts by weight of sugar and 0.5 parts by weight of salt are added to 30 parts by weight of margarine that has been returned to room temperature, mixing is performed for 2 minutes at low speed and for 2 minutes at medium speed, and then 15 parts by weight of egg is added thereto and mixed for 4 minutes at medium speed. To this, 80 parts by weight of strong powder, 20 parts by weight of weak flour, and 15 parts by weight of water are added and mixed at low speed for 1 minute and medium speed for 1 minute to prepare a dough.
The obtained dough is divided into arbitrary weights, rounded, and cut into a sheet having a thickness of 4 mm to 10 mm.
If the thickness of the epithelial fabric is less than 4 mm, the epithelial fabric becomes thin after firing, and if it exceeds 10 mm, the lower fabric tends to be crushed by the weight of the epithelial fabric.
The shape of the epithelial fabric may be appropriately selected depending on the shape of the inner fabric to be coated, and examples thereof include a circle, an ellipse, a square, and a rectangle.
本発明で使用できる内生地は、従来のホイロを取るメロンパンの製法に使用されている内生地であれば特に限定なく使用できる。
例えば食パン生地、菓子パン生地、スイートロール生地、デニッシュ生地、ハードロール生地、イングリッシュマフィン生地、米粉パン生地、ライ麦パン生地等の発酵生地が使用できる。
またこれらの生地で餡やフラワーペーストなどを包餡した生地、これらの生地にレーズンなどを練り込んだ生地等も必要に応じ使用できる。
本発明では、焼成工程を２段階で行うがデニッシュ生地が釜伸びの点で好ましい。
本発明で使用できる内生地を得る方法として、例えば、以下の方法を挙げることができる。
強力粉１００質量部に砂糖１０質量部、食塩２質量部、脱脂粉乳５質量部、生イースト８質量部、水５２質量部を加え、低速２分間、高速３分間ミキシングし、マーガリン１０質量部を加えさらに低速２分間、高速５分間ミキシングする。
その後２０分間フロアタイムを取り、対生地４０質量％の油脂を生地にロールインし折りたたみ伸ばして任意の重量に分割し、これを厚さが３ｍｍ以上１０ｍｍ以下のシート状に切断し球状に成形する。
The inner fabric that can be used in the present invention can be used without particular limitation as long as it is an inner fabric that is used in a conventional method for producing a melon bread.
For example, fermented doughs such as bread dough, confectionery bread dough, sweet roll dough, Danish dough, hard roll dough, English muffin dough, rice flour bread dough, and rye bread dough can be used.
Moreover, the dough which wrapped the koji, flower paste, etc. with these dough, the dough which kneaded raisins etc. in these dough can be used as needed.
In this invention, although a baking process is performed in two steps, Danish dough is preferable at the point of pot elongation.
Examples of the method for obtaining the inner fabric that can be used in the present invention include the following methods.
Add 10 parts by weight of sugar, 2 parts by weight of salt, 5 parts by weight of skim milk powder, 8 parts by weight of raw yeast, and 52 parts by weight of water to 100 parts by weight of strong powder, mix for 3 minutes at low speed for 3 minutes, and add 10 parts by weight of margarine. Mix for 2 minutes at low speed and 5 minutes at high speed.
After that, the floor time is taken for 20 minutes, and 40% by mass of oil / fat against the fabric is rolled into the fabric, folded and stretched to be divided into arbitrary weights, which are cut into a sheet shape having a thickness of 3 mm or more and 10 mm or less and formed into a spherical shape. .
本発明の冷凍メロンパン生地は、内生地を上皮生地で被覆して成形した後、冷凍して調製する。
成形方法は特に限定はなく従来のメロンパン生地の成形方法が使用できる。
冷凍方法は生地がだれることがないので急速冷凍が好ましい。
The frozen melon bread dough of the present invention is prepared by coating the inner dough with an epithelial dough and then freezing it.
The forming method is not particularly limited, and a conventional method for forming melon bread dough can be used.
As the freezing method, since the dough is not dripped, quick freezing is preferable.
本発明では冷凍メロンパン生地をホイロを取ることなく冷凍状態のまま焼成装置に入れて焼成する。
通常、冷凍状態のメロンパン生地を焼成する場合は、ホイロ工程を必要とし、例えば、前記特許文献３に、「ホイロは３２℃Ｒｈ５０〜６０％で５０〜８０分、焼成は２００℃程度のオーブンで１０分間程度行う。」との記載があるとおり、約1時間程度のホイロ時間が必要である。
本発明では焼成前のホイロ工程を必要としないので作業効率がよい。
本発明の焼成工程は加熱温度を２段階とし、９０℃以上１１０℃以下で５分間以上１５分間以下加熱を行った後、続けて１６０℃以上２００℃以下で１５分間以上２０分間以下加熱を行う。
加熱温度及び加熱時間が本発明の範囲を外れると上皮生地と内生地が剥離し、上皮生地と内生地が一体化したメロンパンを得ることができないため加熱温度と加熱時間のバランスが重要である。
焼成に使用する装置は温度調整ができれば特に限定はなく、例えば温度調整機能を持つパン焼成用のオーブンが使用できる。
本発明では焼成工程の加熱を焼成温度と焼成時間を限定した２段階とすることにより上皮生地と内生地が一体化したメロンパンを製造することができ、得られるメロンパンの製品ボリューム及び食感も良好である。
なお、本発明の焼成工程とは、生地を焼成装置に入れてから焼成が完了し焼成した生地を取り出すまでの工程をいう。
In the present invention, the frozen melon bread dough is baked by putting it in a baking apparatus in a frozen state without taking a proof.
Usually, in the case of baking frozen melon bread dough, a proofing process is required. For example, in Patent Document 3, “A proofing is 32 ° C Rh 50-60% for 50 to 80 minutes, and baking is about 200 ° C in an oven. As it is stated, “It takes about 10 minutes”, it takes about 1 hour.
In the present invention, since a proofing process before firing is not required, work efficiency is good.
In the baking step of the present invention, the heating temperature is set to two stages, and after heating at 90 ° C. to 110 ° C. for 5 minutes to 15 minutes, the heating is continuously performed at 160 ° C. to 200 ° C. for 15 minutes to 20 minutes. .
When the heating temperature and the heating time are out of the range of the present invention, the epithelial fabric and the inner fabric are separated, and a melon bread in which the epithelial fabric and the inner fabric are integrated cannot be obtained. Therefore, the balance between the heating temperature and the heating time is important.
The apparatus used for baking is not particularly limited as long as the temperature can be adjusted. For example, an oven for baking bread having a temperature adjusting function can be used.
In the present invention, melon bread in which the epithelium dough and the inner dough are integrated can be manufactured by making the heating in the baking process into two stages with limited baking temperature and baking time, and the product volume and texture of the obtained melon bread are also good. It is.
In addition, the baking process of this invention means the process after putting baking in a baking apparatus until baking is completed and the baking dough is taken out.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［上皮生地の調製］
強力小麦粉 ２０質量部
薄力小麦粉 ８０質両部
砂糖 ６０質量部
塩 ０．５質量部
膨張剤 ２．５質量部
マーガリン ３０質量部
卵 １５質量部
水 １５質量部
上記原料を縦型ミキサー使用してマーガリンと砂糖、塩を合わせて低速１分間、中速２分間ミキシングし、さらに卵を加え中速４分間ミキシングし、これに小麦粉、膨張剤、水を加えて低速１分間、中速１分間ミキシングした。
捏上温度は２０℃〜２２℃だった。
この生地を３０ｇに分割し厚さ５ｍｍの円形に伸ばした。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Preparation of epithelial fabric]
Powerful flour 20 parts by weight thin flour 80 quality both parts sugar 60 parts by weight salt 0.5 parts by weight expansive agent 2.5 parts by weight margarine 30 parts by weight egg 15 parts by weight water 15 parts by weight Combine margarine, sugar and salt for 1 minute at low speed and 2 minutes at medium speed, then add eggs and mix for 4 minutes at medium speed, then add flour, swelling agent and water to this and mix at low speed for 1 minute and medium speed for 1 minute. did.
The soot temperature was 20 ° C to 22 ° C.
This dough was divided into 30 g and stretched into a circle having a thickness of 5 mm.
［内生地の調製］
強力小麦粉 １００質量部
食塩 ２質量部
砂糖 １０質量部
イースト ８質量部
脱脂粉乳 ２質量部
マーガリン １０質量部
水 ５２質量部
マーガリン以外の上記原料を、縦型ミキサー使用して低速２分間、高速３分間ミキシングし、マーガリンを加え、低速２分間、高速５分間ミキシングして前生地を得た。
この前生地を、１８℃、湿度８０％で２０分間フロアタイムを取った後、折り込み油脂としてマーガリンを対生地４０質量％ロールインし、シーターを使用し、生地を（４つ折り×３つ折り×３つ折）３６層にした後、厚さ４ｍｍのシート状に伸ばして成形した。
この生地を４５ｇに分割し、ボール状に成形し内生地を得た。
[Preparation of inner fabric]
Powerful flour 100 parts by weight Salt 2 parts by weight Sugar 10 parts by weight Yeast 8 parts by weight Nonfat dry milk 2 parts by weight Margarine 10 parts by weight Water 52 parts by weight Using the above-mentioned raw materials other than margarine, low speed 2 minutes, high speed 3 minutes Mixing was performed, margarine was added, and mixing was performed at low speed for 2 minutes and at high speed for 5 minutes to obtain a front dough.
After taking the floor time for 20 minutes at 18 ° C. and 80% humidity, roll the previous dough into 40% by mass of margarine as a fold-in oil and fat, and use a sheeter to fold the dough (four folds × three folds × 3 (Fold) After forming 36 layers, it was stretched and formed into a 4 mm thick sheet.
This dough was divided into 45 g and formed into a ball shape to obtain an inner dough.
この内生地を前記上皮生地で被覆し−３０℃で急速冷凍して冷凍メロンパン生地を調製した。
この冷凍メロンパン生地を冷凍状態のままオーブンに入れて１００℃で１０分間加熱した後１８０℃で２０分間加熱しオーブンから取り出してメロンパンを得た。
得られたメロンパンは上皮生地と内生地が一体化し、ボリュームが出ていて食感も良好であった。
The inner dough was covered with the epithelial dough and rapidly frozen at −30 ° C. to prepare a frozen melon bread dough.
The frozen melon bread dough was placed in an oven in a frozen state and heated at 100 ° C. for 10 minutes, then heated at 180 ° C. for 20 minutes and taken out of the oven to obtain melon bread.
In the obtained melon bread, the epithelium and inner dough were integrated, the volume was high, and the texture was good.
Claims (1)
The frozen melon bread dough covered with epithelial dough is placed in a frozen state in a baking apparatus and heated at 90 ° C. or higher and 110 ° C. or lower for 5 minutes or longer and 15 minutes or shorter, and subsequently 160 ° C. or higher and 200 ° C. or lower. The manufacturing method of the melon bread which heats for 15 minutes or more and 20 minutes or less by.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015039345A (en) * | 2013-08-22 | 2015-03-02 | 日本製粉株式会社 | Topping material for dutch bread |
| WO2023145550A1 (en) * | 2022-01-25 | 2023-08-03 | 日清製粉プレミックス株式会社 | Mix for topping dough |
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| JPH08173017A (en) * | 1994-12-22 | 1996-07-09 | Beiku Kitsuchin:Kk | Method for freezing bread dough after tertiary fermentation and then baking bread |
| JP2007504820A (en) * | 2003-09-11 | 2007-03-08 | シーエスエム・ネーデルランド・ビー．ブイ． | How to bake frozen dough pieces |
| JP2009240203A (en) * | 2008-03-31 | 2009-10-22 | Japan Tobacco Inc | Method for raising temperature of frozen dough |
| JP2010046022A (en) * | 2008-08-22 | 2010-03-04 | Fuji Oil Co Ltd | Method for producing bread by frozen baking dough after fermentation and free from laminate structure |
| JP2011130721A (en) * | 2009-12-25 | 2011-07-07 | Boulangerie Pinokio Co Ltd | Method for producing final-proofed frozen bread dough, final-proofed frozen bread and bread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015039345A (en) * | 2013-08-22 | 2015-03-02 | 日本製粉株式会社 | Topping material for dutch bread |
| WO2023145550A1 (en) * | 2022-01-25 | 2023-08-03 | 日清製粉プレミックス株式会社 | Mix for topping dough |
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| JP5875061B2 (en) | 2016-03-02 |
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