JP2016202141A - Dough for bread containing dietary fiber and bread - Google Patents
Dough for bread containing dietary fiber and bread Download PDFInfo
- Publication number
- JP2016202141A JP2016202141A JP2015091743A JP2015091743A JP2016202141A JP 2016202141 A JP2016202141 A JP 2016202141A JP 2015091743 A JP2015091743 A JP 2015091743A JP 2015091743 A JP2015091743 A JP 2015091743A JP 2016202141 A JP2016202141 A JP 2016202141A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- water
- dough
- weight
- dietary fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、食物繊維を含有するパン用生地及びパンに関する。 The present invention relates to bread dough and bread containing dietary fiber.
近年、食物繊維の有する様々な健康増進機能が明らかとなり、消費者の健康志向の高まりから、主食や間食として摂取しやすい食物繊維を高含有するパンが求められている。 In recent years, various health-promoting functions of dietary fiber have been clarified, and bread with high dietary fiber content, which is easy to consume as a staple food or snack, has been demanded due to an increase in consumer health-consciousness.
従来より、結晶セルロース等の水に不溶性の食物繊維を配合したものが知られているが、水に不溶性の食物繊維を多量に含むと、パンの食感が粉っぽく繊維質になりざらつきを感じるという問題を生じる。一方、水溶性食物繊維をパンに多量に含むと、製パン性の悪化、外観の悪化や、食感がもちもちとして重くなり口ごなれが悪化したり、著しく硬い食感になる等の問題を生じる。 Conventionally, water-insoluble dietary fibers such as crystalline cellulose are known.However, if a large amount of water-insoluble dietary fibers is included, the texture of bread becomes powdery and fibery. It causes the problem of feeling. On the other hand, if a large amount of water-soluble dietary fiber is contained in bread, there are problems such as deterioration of bread-making property, appearance deterioration, texture and heavy texture and mouthfeel, and extremely hard texture. Arise.
それらの問題を解消するために、水溶性食物繊維である難消化性デキストリンを１〜７重量％含有するパン生地があるが（特許文献１の実施例１〜３）、特許文献１のパン生地では保水効果の高い保水剤を含有していないため、水が難消化性デキストリンに一旦吸水された後、構造を保ちきれずに排水され、生地中のグルテン間の架橋形成不足を引き起こすため、生地物性が悪化し製パン性が悪く、更に得られるパンの食感が硬く、前記問題は解決されていない。 In order to solve these problems, there is a bread dough containing 1 to 7% by weight of indigestible dextrin which is a water-soluble dietary fiber (Examples 1 to 3 of Patent Document 1). Since it does not contain a highly effective water retention agent, once the water is absorbed by the indigestible dextrin, it is drained without maintaining its structure, causing insufficient cross-linking between gluten in the dough. It deteriorates and the bread making property is poor, and the texture of the resulting bread is hard, and the above problem has not been solved.
また低粘性の水溶性食物繊維を０．４２〜２２．５重量％と、ヒドロキシプロピル基の平均置換度が特定範囲である加工デンプンを３〜４１．８５重量％含むベーカリー食品があるが（特許文献２）、プロピル基を持つ加工デンプンの配合量が多いため、加工デンプン特有のもちもちした食感が目立ち、パン本来の食感とかけ離れた食感である。 In addition, there are bakery foods containing 0.42 to 22.5% by weight of low-viscosity water-soluble dietary fiber and 3 to 41.85% by weight of modified starch having an average hydroxypropyl group substitution degree within a specific range (patented) Reference 2) Since the amount of modified starch having a propyl group is large, the texture unique to modified starch is conspicuous, and the texture is far from the original texture of bread.
水溶性食物繊維材料と澱粉誘導体を含む増粘多糖類とを一定の比率で含有する水溶液を乾燥させて得られる水溶性食物繊維含有組成物を約６重量％含有するパン生地（特許文献３の実施例１〜５）があるが、得られるパンの食感と口ごなれが従来のパンと比して劣る上に、水溶性食物繊維の水への溶解度を７０％以下に低下させるために予め水溶性食物繊維と増粘多糖類とを熱水に混合溶解させて噴霧乾燥するという特別な前処理を施す必要があり、パンの製造工程として煩雑で経済的にも問題がある。 Bread dough containing about 6% by weight of a water-soluble dietary fiber-containing composition obtained by drying an aqueous solution containing a water-soluble dietary fiber material and a thickening polysaccharide containing a starch derivative in a certain ratio (Implementation of Patent Document 3) There are examples 1 to 5), but in order to reduce the solubility of water-soluble dietary fiber in water to 70% or less in advance, the texture and texture of the resulting bread are inferior to conventional bread. It is necessary to perform a special pretreatment in which water-soluble dietary fiber and polysaccharide thickener are mixed and dissolved in hot water and spray-dried, which is complicated and economically problematic as a bread manufacturing process.
特許文献３よりも更に食感を改善したパンとして、水溶性食物繊維材料と油脂を一定の比率で混合して得られる水溶性食物繊維を約２〜８重量％含有するパン生地（特許文献４の実施例１〜４）があるが、製造時のミキシング時間を短縮する効果は認められるものの生地物性の改善効果はなく、得られるパンの食感と口ごなれがなお従来のパンと比して劣る上に、水溶性食物繊維を予め油脂と混合しておく必要がありパンの製造工程として煩雑である。 A bread dough containing about 2 to 8% by weight of water-soluble dietary fiber obtained by mixing a water-soluble dietary fiber material and fats and oils at a certain ratio as bread having improved texture than Patent Document 3 (of Patent Document 4) Although there are Examples 1 to 4), the effect of shortening the mixing time at the time of manufacture is recognized, but there is no effect of improving the physical properties of the dough, and the texture and mouthfeel of the resulting bread are still compared to conventional bread In addition, it is necessary to mix water-soluble dietary fiber with fats and oils in advance, which is complicated as a bread manufacturing process.
本発明の目的は、食物繊維を多く配合しても、従来のパンと同等に製パン性および食感が良く、外観の良好なパンを提供することである。さらに好適には、上記に加え、栄養表示上の強化表示基準や特定保健用食品の認定基準を満たしているパンを提供することである。 An object of the present invention is to provide a bread having a good appearance and a good bread making property and a good texture even when a large amount of dietary fiber is blended. More preferably, in addition to the above, bread that satisfies the enhanced labeling standards on nutrition labeling and the certification standards for foods for specified health use is provided.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定の水溶性食物繊維と特定の保水剤とを特定量併用し、両者をパン用生地製造工程の後半に添加することで、食物繊維を多く配合しても、従来のパンと同等に製パン性、食感及び外観が良く、またさらにグルテン、ビタミンＣ、乳化剤を添加すると、より製パン性、食感及び外観が向上することを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors use a specific amount of a specific water-soluble dietary fiber and a specific water retention agent, and add both in the latter half of the bread dough manufacturing process. Even if a large amount of dietary fiber is blended, the bread-making property, texture and appearance are as good as conventional bread, and when gluten, vitamin C and emulsifier are further added, the bread-making property, texture and appearance are further improved. As a result, the present invention has been completed.
即ち、本発明の第一は、パン用生地に含まれる穀粉１００重量部に対して、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の水溶性食物繊維を４．５〜１７重量部、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓである保水剤を０．８〜２．４重量部配合してなり、前記水溶性食物繊維及び保水剤を、穀粉が粉状でなくなるまで水分と混練した後に添加してなるパン用生地に関する。好ましい実施態様は、保水剤が加工デンプン、多糖類、増粘剤からなる群から選ばれる少なくとも１種である上記記載のパン用生地に関する。より好ましくは、保水剤がヒドロキシプロピルリン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、リン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプンからなる群から選ばれる少なくとも１種である上記記載のパン用生地に関する。更に好ましくは、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の水溶性食物繊維が難消化性デキストリンである上記記載のパン用生地、特に好ましくは、グルテン、ビタミンＣ、乳化剤のうち少なくとも１種を添加してなる上記記載のパン用生地、に関する。本発明の第二は、上記記載のパン用生地を加熱調理してなるパンに関する。好ましい実施態様は、食物繊維をパン全体中６〜１２重量％含有する上記記載のパンに関する。より好ましくは、難消化性デキストリンをパン全体中２〜１０重量％含有する上記記載のパンに関する。本発明の第三は、パン用生地に含まれる穀粉１００重量部に対して、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の水溶性食物繊維を４．５〜１７重量部、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓである保水剤を０．８〜２．４重量部配合してなるパン用生地の製造方法であって、前記水溶性食物繊維及び保水剤を、穀粉が粉状でなくなるまで水分と混練した後に添加することを特徴とするパン用生地の製造方法に関する。 That is, the first of the present invention is 4.5 to 17 parts by weight of water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 gH 2 O or more with respect to 100 parts by weight of flour contained in bread dough. , 20 g dissolved in 100 g of water, and 0.8 to 2.4 parts by weight of a water retention agent having a viscosity of 4 to 200 Pa · s measured at 30 ° C. using a B-type viscometer. The present invention relates to a bread dough obtained by adding dietary fiber and a water retention agent after kneading with moisture until the flour is no longer powdery. A preferred embodiment relates to the bread dough described above, wherein the water retention agent is at least one selected from the group consisting of modified starch, polysaccharides, and thickeners. More preferably, the water retention agent is at least one selected from the group consisting of hydroxypropyl phosphate crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch It relates to the bread dough described above, which is a seed. More preferably, the water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 g H 2 O or more is an indigestible dextrin, and particularly preferably at least of gluten, vitamin C and emulsifier The bread dough according to the above, wherein one kind is added. The second of the present invention relates to a bread obtained by cooking the bread dough described above. A preferred embodiment relates to the bread as described above, containing 6-12% by weight of dietary fiber in the whole bread. More preferably, the present invention relates to the above bread containing 2 to 10% by weight of indigestible dextrin in the whole bread. Third, with respect to 100 parts by weight of flour included in the bread dough, from 4.5 to 17 parts by weight of 30 ° C. solubility in water of more than 85g / 100gH 2 O soluble fiber of the present invention, 100g Method of bread dough comprising 20 to 20 g of water and a 0.8 to 2.4 parts by weight of a water retention agent having a viscosity of 4 to 200 Pa · s measured at 30 ° C. using a B-type viscometer Then, the water-soluble dietary fiber and the water retention agent are added after kneading with moisture until the flour is no longer in a powder form, and the present invention relates to a method for producing bread dough.
本発明に従えば、食物繊維を多く配合しても、従来のパンと同等に製パン性および食感が良く、外観の良好なパンを提供することができる。また好適には、上記に加え、栄養表示上の強化表示基準や特定保健用食品の認定基準を満たしているパンを提供することができる。 According to the present invention, even if a large amount of dietary fiber is blended, bread having good bread-making property and texture as well as conventional bread can be provided. Preferably, in addition to the above, bread satisfying the enhanced labeling standard on nutrition labeling and the certification standard for food for specified health use can be provided.
以下、本発明につき、さらに詳細に説明する。本発明のパン用生地は、特定の水溶性食物繊維及び特定の保水剤を特定量配合してなり、前記水溶性食物繊維及び保水剤を穀粉と水分との混練後に添加することを特徴とする。 Hereinafter, the present invention will be described in more detail. The bread dough of the present invention comprises a specific amount of a specific water-soluble dietary fiber and a specific water retention agent, and the water-soluble dietary fiber and a water retention agent are added after kneading flour and moisture. .
本発明において、水溶性繊維とは水及び／又は熱水に溶解性を示す食物繊維の総称である。そして、本発明のパン用生地に含まれる水溶性食物繊維は、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上であることが好ましい。該水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の食物繊維としては、難消化性デキストリンを例示することができる。 In the present invention, the water-soluble fiber is a general term for dietary fibers that are soluble in water and / or hot water. The water-soluble dietary fiber contained in the bread dough of the present invention preferably has a solubility in water at 30 ° C. of 85 g / 100 g H 2 O or more. Examples of dietary fiber having a solubility in water of 85 g / 100 g H 2 O or more include indigestible dextrin.
前記３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上である水溶性食物繊維の配合量は、パン用生地に含まれる穀粉１００重量部に対して４．５〜１７重量部であり、８．６〜１７重量部が好ましく、１０〜１６重量部がより好ましい。該水溶性食物繊維の配合量が４．５重量部未満であると、パン用生地中における水溶性食物繊維の含有量が少ないために食物繊維を高含有するパンを得られず、また製パン性、外観、食感について課題が生じず、本発明の効果を享受できない場合がある。また該水溶性食物繊維の配合量が１７重量部を超えると、パン用生地中における該水溶性食物繊維の含有量が多すぎて製パン性、外観、食感の悪化が著しく、製パン性および食感、外観が従来のパンと同等に良好なパンが得られない場合がある。
なお、本発明において製造時に配合される３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上である水溶性食物繊維の前記配合量とは、穀粉由来の水溶性食物繊維とは別に配合される水溶性食物繊維の配合量をいい、前記穀粉に含有される水溶性食物繊維を含まない。
The blending amount of the water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 g H 2 O or more is 4.5 to 17 parts by weight with respect to 100 parts by weight of flour contained in the bread dough, 6 to 17 parts by weight is preferable, and 10 to 16 parts by weight is more preferable. If the blended amount of the water-soluble dietary fiber is less than 4.5 parts by weight, a bread containing a high amount of dietary fiber cannot be obtained because the content of water-soluble dietary fiber in the dough for bread is small, and bread making There are cases where no problems occur with respect to the properties, appearance, and texture, and the effects of the present invention cannot be enjoyed. Further, when the blending amount of the water-soluble dietary fiber exceeds 17 parts by weight, the content of the water-soluble dietary fiber in the bread dough is too large, and the bread-making property, appearance, and texture are remarkably deteriorated. In addition, there are cases in which a bread having the same texture and appearance as a conventional bread cannot be obtained.
Incidentally, the blend quantity is the soluble fiber solubility is 85g / 100gH 2 O or more to 30 ° C. water to be added during manufacture in the present invention are formulated separately from the water-soluble dietary fibers from flour It refers to the amount of water-soluble dietary fiber and does not include water-soluble dietary fiber contained in the flour.
また、本発明のパン用生地には、本発明の効果を損なわない限り、上記３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上である水溶性食物繊維以外にも、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ未満である水溶性食物繊維や、不溶性食物繊維を配合しても良い。なお、パン用生地に使用される穀粉自体にも食物繊維が含まれていることがあり、パン用生地及びパン中の食物繊維の総含有量は、穀粉由来の食物繊維と、パン用生地に配合する食物繊維との合計量となる。 Moreover, in the bread dough of the present invention, in addition to the water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 gH 2 O or more, as long as the effects of the present invention are not impaired, the solubility and soluble fiber is less than 85g / 100gH 2 O, may be blended insoluble dietary fiber. In addition, dietary fiber may be included in the flour itself used for bread dough, and the total content of dietary fiber in bread dough and bread is based on dietary fiber derived from flour and bread dough. It becomes the total amount with the dietary fiber to mix | blend.
前記穀粉としては、通常パンに使用されるものであれば由来や精製度合いに特に制限はなく、由来としては小麦、大麦、ライ麦、ソバ、コメ等が例示でき、グルテンの前駆物質であるグルテニンやグリアジンを含む観点からは小麦、大麦、ライ麦が好ましく、ペントザンなどの吸水性の高い繊維質等のグルテン形成を阻害する物質を含まず、混練の際に一定量のグルテンを形成する観点からは小麦がより好ましい。精製度合いに関しては、精製度合いの高い通常の小麦粉等を用いても良いし、グラハム粉や全粒粉等の精製度合いの低いものを用いても良い。 As the flour, there is no particular limitation on the origin and the degree of purification as long as it is normally used for bread. Examples of the origin include wheat, barley, rye, buckwheat, rice, etc., and glutenin, which is a gluten precursor, From the viewpoint of containing gliadin, wheat, barley and rye are preferred, and from the viewpoint of forming a certain amount of gluten during kneading without containing substances that inhibit gluten formation such as highly absorbent fibers such as pentozan. Is more preferable. As for the degree of purification, normal wheat flour or the like having a high degree of purification may be used, or those having a low degree of purification such as graham flour or whole grain flour may be used.
なお、前記各穀粉にはおおよそ以下の量の水溶性食物繊維および不溶性食物繊維が含まれる。強力粉：水溶性食物繊維１．２重量％、不溶性食物繊維１．５重量％、薄力粉：水溶性食物繊維１．２重量％、不溶性食物繊維１．３重量％、コメ粉：水溶性食物繊維０重量％，不溶性食物繊維０．６重量％。 Each flour contains approximately the following amounts of water-soluble dietary fiber and insoluble dietary fiber. Strong powder: water-soluble dietary fiber 1.2% by weight, insoluble dietary fiber 1.5% by weight, thin flour: water-soluble dietary fiber 1.2% by weight, insoluble dietary fiber 1.3% by weight, rice powder: water-soluble dietary fiber 0 % By weight, insoluble dietary fiber 0.6% by weight.
前記３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ未満である水溶性食物繊維としては、具体的には分岐マルトデキストリン、グアーガム、グアーガム分解物、ペクチン、イヌリン、β-グルカン、ポリデキストロース、マンナン、寒天、アルギン酸塩及びアルギン酸プロピレンエステル等を例示することができる。該３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ未満である水溶性食物繊維の含有量はできるだけ少ないほどよく、前記穀粉が小麦由来の場合にはパン用生地に含まれる穀粉１００重量部に対して１〜７重量部が好ましく、１〜３重量部がより好ましく、１〜２重量部が更に好ましい。該水溶性食物繊維の含有量が１重量部より少ないと穀粉の量が少なすぎてパンにならない場合があり、該水溶性食物繊維の含有量が７重量部を超えると、溶け残った該水溶性食物繊維がゲル状になって生地物性が悪化したり、食感が咀嚼時にパンの食塊が糊状の塊となり口の中で長く残るために口どけが悪くなる（いわゆる、くちゃつく）等の悪影響が生じる場合がある。また前記穀粉がコメ由来の場合にも、前記水溶性食物繊維の含有量はできるだけ少ないほどよく、パン用生地に含まれる穀粉１００重量部に対して５重量％以下が好ましく、１重量％以下がより好ましく、全く含有しないことが更に好ましい。該水溶性食物繊維の含有量が５重量部を超えると、溶け残った該水溶性食物繊維がゲル状になって生地物性が悪化したり、くちゃつく等の悪影響が生じる場合がある。 Specific examples of the water-soluble dietary fiber having a solubility in water at 30 ° C. of less than 85 g / 100 g H 2 O include branched maltodextrin, guar gum, guar gum degradation product, pectin, inulin, β-glucan, polydextrose, mannan And agar, alginates, and propylene esters of alginic acid. The content of water-soluble dietary fiber having a solubility in water at 30 ° C. of less than 85 g / 100 g H 2 O is preferably as low as possible. When the flour is derived from wheat, it is added to 100 parts by weight of flour contained in bread dough. The amount is preferably 1 to 7 parts by weight, more preferably 1 to 3 parts by weight, and still more preferably 1 to 2 parts by weight. If the content of the water-soluble dietary fiber is less than 1 part by weight, the amount of flour may be too small to form bread, and if the content of the water-soluble dietary fiber exceeds 7 parts by weight, the undissolved water-soluble fiber The fiber becomes gel-like and the physical properties of the dough deteriorate, or the texture of the bread becomes pasty and remains long in the mouth when chewing, and the mouth feels worse (so-called flickering) ) May be adversely affected. In addition, when the flour is derived from rice, the content of the water-soluble dietary fiber is preferably as low as possible, and is preferably 5% by weight or less, preferably 1% by weight or less based on 100 parts by weight of flour contained in bread dough. More preferably, it is even more preferable not to contain at all. If the content of the water-soluble dietary fiber exceeds 5 parts by weight, the water-soluble dietary fiber that remains undissolved may become a gel, which may cause adverse effects such as deterioration of physical properties of the dough or flickering.
前記不溶性食物繊維とは、食物繊維のうち水及び熱水に対して不溶性の食物繊維であり、具体的にはセルロース、ヘミセルロース、リグニン、ふすま、各種野菜および果実由来のファイバー、キチン及びキトサン等を例示することができる。該不溶性食物繊維の含有量は少ないほどよく、パン用生地に含まれる穀粉１００重量部に対して０．６〜４．２重量部が好ましく、０．６〜３．０重量部がより好ましく、０．６〜２．６重量部が更に好ましい。不溶性食物繊維の含有量が４．２重量部を超えると、パンの食感が粉っぽく繊維質になりざらつきを感じさせてしまう場合がある。 The insoluble dietary fiber is a dietary fiber insoluble in water and hot water among dietary fibers, specifically cellulose, hemicellulose, lignin, bran, various vegetable and fruit-derived fibers, chitin, chitosan, etc. It can be illustrated. The content of the insoluble dietary fiber is preferably as low as possible, preferably 0.6 to 4.2 parts by weight, more preferably 0.6 to 3.0 parts by weight with respect to 100 parts by weight of flour contained in the bread dough. 0.6 to 2.6 parts by weight is more preferable. If the content of insoluble dietary fiber exceeds 4.2 parts by weight, the texture of bread may become powdery and fibery, making it feel rough.
本発明のパン用生地に含まれる保水剤とは、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓを満たす加工デンプン、多糖類、増粘剤等であればよく、該条件を満たす保水剤は、高次構造中に水を抱き込みその後崩壊しにくいために保水効果が高い。前記保水剤として、具体的にはヒドロキシプロピルリン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、リン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、を例示することができ、これらの群から選ばれる少なくとも１種を用いればよい。なお、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓの範囲外となるもの、例えば、後述の比較例１で使用しているヒドロキシプロピルデンプンは、本発明で用いる前記保水剤には含まれない。 The water-retaining agent contained in the bread dough of the present invention is a modified starch, polysaccharide, or increase in viscosity that satisfies a viscosity of 4 to 200 Pa · s measured at 30 ° C. using a B-type viscometer after dissolving 20 g in 100 g of water. A water retention agent satisfying the above condition may be a sticking agent and the like, and has a high water retention effect because it is difficult to disintegrate after embracing water in the higher order structure. Specific examples of the water retention agent include hydroxypropyl phosphate crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, phosphate crosslinked starch, and phosphate monoesterified phosphate crosslinked starch. It is possible to use at least one selected from these groups. In addition, after dissolving 20 g in 100 g of water, the viscosity measured using a B-type viscometer at 30 ° C. is outside the range of 4 to 200 Pa · s, for example, hydroxypropyl used in Comparative Example 1 described later Starch is not included in the water retention agent used in the present invention.
前記保水剤の配合量は、パン用生地に含まれる穀粉１００重量部に対して０．８〜２．４重量部であり、０．８〜２．０重量部が好ましく、０．８〜１．９重量部がより好ましい。保水剤の配合量が０．８重量部未満であると、製パン性が悪化したり、外観の悪化が生じたり、パンのボリュームが小さくなるために著しく食感が硬くなる等の問題が生じる場合がある。また保水剤の配合量が２．４重量部を超えると、食感がもちもちとして重くなり口ごなれが悪化する場合がある。 The blending amount of the water retention agent is 0.8 to 2.4 parts by weight, preferably 0.8 to 2.0 parts by weight, and 0.8 to 1 with respect to 100 parts by weight of flour contained in bread dough. More preferred is 9 parts by weight. When the blending amount of the water retention agent is less than 0.8 part by weight, there are problems such as deterioration of bread making property, deterioration of appearance, and a decrease in bread volume resulting in extremely hard texture. There is a case. Moreover, when the compounding quantity of a water retention agent exceeds 2.4 weight part, texture may become heavy and may become unpleasant.
本発明のパン用生地には、穀粉、イーストおよび水分を必ず含み、更には上記食物繊維や保水剤以外に、本発明の効果を阻害しない限り、グルテン、ビタミンＣ、乳化剤、その他通常パンに使用される原材料を使用してもよい。 The bread dough of the present invention must contain flour, yeast and moisture, and besides gluten, vitamin C, emulsifier, and other ordinary breads as long as the effects of the present invention are not impaired other than the above-mentioned dietary fiber and water retention agent. Raw materials may be used.
パン用生地における水分含有量は、パン用生地に含まれる穀粉１００重量部に対して７５．５〜８３．５重量部が好ましく、７７．５〜８１．５重量部がより好ましい。水分含有量が７５．５重量部未満であると、生地の伸展性が失われ、外観の悪化が生じたり食感が重く硬いパンとなる場合があり、８３．５重量部より多いと製パン性が悪化したり、外観の悪化や咀嚼時にパンの食塊が糊状の塊となり口の中で長く残るために口どけが悪くなるなどの問題が生じる場合がある。
前記水分としては、水、牛乳などの水を含む液体などが挙げられる。
The water content in the bread dough is preferably 75.5 to 83.5 parts by weight, more preferably 77.5 to 81.5 parts by weight, based on 100 parts by weight of flour contained in the bread dough. If the water content is less than 75.5 parts by weight, the extensibility of the dough may be lost, and the appearance may be deteriorated or the texture may be heavy and hard, and if it exceeds 83.5 parts by weight, the bread is made. There are cases where problems such as worsening of the appearance, worsening of the appearance, worsening of the mouth because the bread bolus becomes a paste-like lump and remains in the mouth for a long time.
Examples of the water include water and liquids containing water such as milk.
前記グルテンは、パン用生地中のグルテン間の架橋形成を更に補強して生地物性を良くし、該生地を焼成して得られるパンの比容積をより大きくするために、パン用生地中に添加することが好ましい。添加するグルテンは穀類から選別されたものであれば特に制限はないが、小麦、大麦、ライ麦等の穀物由来であって、パン用生地中においてグルテン間の架橋を補強するものであればよく、例えば予め精製され粉末状に乾燥されたグルテンを穀粉などの他の粉体材料と同じタイミングで別途配合すれば良い。 The gluten is added to the bread dough to further strengthen the cross-linking between gluten in the bread dough to improve the physical properties of the dough and to increase the specific volume of the bread obtained by baking the dough. It is preferable to do. The gluten to be added is not particularly limited as long as it is selected from cereals, but it may be derived from grains such as wheat, barley, rye and the like, as long as it reinforces the cross-linking between gluten in the dough for bread, For example, gluten that has been purified in advance and dried in a powder form may be separately blended at the same timing as other powder materials such as flour.
前記グルテンの添加量は、パン用生地に含まれる穀粉１００重量部に対して０．５〜１．５重量部が好ましく、０．７〜１．２重量部がより好ましい。グルテン添加量が０．５重量部未満であると、パン用生地中のグルテン間の架橋形成が十分に補強されず、グルテン添加の効果が十分に享受できない場合がある。またグルテン添加量が１．５重量部を超えると、グルテン間の架橋が強固になりすぎてパン用生地の伸びを悪くするためにパンのボリュームが落ち、パンの食感はくちゃつきがひどくて硬く、口の中に残留感のある口溶け口ごなれが悪いものとなってしまう場合がある。 The addition amount of the gluten is preferably 0.5 to 1.5 parts by weight, more preferably 0.7 to 1.2 parts by weight with respect to 100 parts by weight of flour contained in the bread dough. If the amount of gluten added is less than 0.5 parts by weight, the cross-linking between gluten in the dough for bread is not sufficiently reinforced, and the effect of adding gluten may not be fully enjoyed. If the amount of gluten added exceeds 1.5 parts by weight, the cross-linking between gluten becomes too strong and the bread volume drops to make the bread dough stretch poorly, and the texture of the bread is extremely fluffy. It may be hard and hard to melt, and the mouth will have a residual feeling.
前記ビタミンＣは、食用であってパン用生地中においてグルテン間の架橋形成を促進するものであればよく、パン用生地中のグルテン間の架橋形成を更に補強して生地物性を良くするために、パン用生地中に添加することが好ましい。 The vitamin C is edible and may be any one that promotes cross-linking between gluten in bread dough. In order to further reinforce cross-linking between gluten in bread dough and improve dough physical properties. It is preferable to add to the bread dough.
前記ビタミンＣの添加量は、パン用生地に含まれる穀粉１００重量部に対して０．００５〜０．０１５重量部が好ましく、０．００７〜０．０１２重量部がより好ましい。ビタミンＣ添加量が０．００５重量部未満であると、グルテン間の架橋形成が十分に促進されず、ビタミンＣ添加の効果が十分に享受できない場合がある。またビタミンＣ添加量が０．０１５重量部を超えると、効果が頭打ちとなってしまう場合がある。 The amount of vitamin C added is preferably 0.005 to 0.015 parts by weight, more preferably 0.007 to 0.012 parts by weight, with respect to 100 parts by weight of flour contained in bread dough. If the amount of vitamin C added is less than 0.005 parts by weight, the cross-linking between gluten is not sufficiently promoted, and the effect of adding vitamin C may not be fully enjoyed. Moreover, when the amount of vitamin C added exceeds 0.015 parts by weight, the effect may reach its peak.
前記乳化剤は、パン用生地中に形成されるグルテン間の滑りを向上させ、発酵および焼成中に発生するガスを生地内に閉じ込め、ガス抜けすることなく生地を膨らませ更に柔らかで大きなパンとするために、パン用生地中に添加することが好ましい。前記乳化剤としては、具体的にはグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、シュガーエステル及びレシチンなどが挙げられる。なお、前記有機酸モノグリセリドは、脂肪酸モノグリセリドにさらに有機酸がエステル結合したモノグリセリド誘導体のことであり、該有機酸としては、酢酸、クエン酸、コハク酸、ジアセチル酒石酸、乳酸などが挙げられる。 The emulsifier improves slippage between gluten formed in bread dough, traps gas generated during fermentation and baking in the dough, and expands the dough without degassing to make softer and larger bread In addition, it is preferable to add to bread dough. Specific examples of the emulsifier include glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sugar ester, and lecithin. The organic acid monoglyceride is a monoglyceride derivative obtained by further esterifying an organic acid to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid.
前記乳化剤の添加量は、パン用生地に含まれる穀粉１００重量部に対して０．２〜０．４重量部が好ましく、０．２５〜０．３５重量部がより好ましい。乳化剤の添加量が０．２重量部未満であると、乳化剤の添加の効果が十分に享受できない場合がある。また乳化剤の添加量が０．４重量部を超えると、効果が頭打ちとなってしまう場合がある。 The amount of the emulsifier added is preferably 0.2 to 0.4 parts by weight, and more preferably 0.25 to 0.35 parts by weight with respect to 100 parts by weight of flour contained in the bread dough. If the added amount of the emulsifier is less than 0.2 parts by weight, the effect of adding the emulsifier may not be fully enjoyed. Moreover, when the addition amount of an emulsifier exceeds 0.4 weight part, an effect may reach a peak.
本発明のパン用生地中には、前記グルテン、ビタミンＣ、乳化剤のうち少なくとも１種を添加することが好ましい。 It is preferable to add at least one of the gluten, vitamin C, and emulsifier to the bread dough of the present invention.
前記その他通常パンに使用される原材料としては、油脂製品、ｐＨ調整剤、糖類、卵、乳製品、ココア、でん粉、前記以外の穀物由来の物、食塩、フルーツ、ナッツ、香辛料、酵母、酒、果汁、豆乳及びそれらの加工品、前記以外の乳化剤、酵素、香料、着色料、膨張剤、ビタミンＣ以外の酸化剤、酸化防止剤、増粘剤、酸味料、甘味料、保存料、酵素、イーストフード、その他の生地改良剤等の食品添加物等が挙げられる。 The other raw materials used for normal bread include fat products, pH adjusters, sugars, eggs, dairy products, cocoa, starch, cereal-derived products other than the above, salt, fruit, nuts, spices, yeast, sake, Fruit juice, soy milk and processed products thereof, emulsifiers other than those mentioned above, enzymes, fragrances, coloring agents, swelling agents, oxidizing agents other than vitamin C, antioxidants, thickeners, acidulants, sweeteners, preservatives, enzymes, Examples include food additives such as yeast food and other dough improving agents.
前記ｐＨ調整剤としては、クエン酸、コハク酸、炭酸カリウム、炭酸水素ナトリウムなどが挙げられる。 Examples of the pH adjusting agent include citric acid, succinic acid, potassium carbonate, sodium hydrogen carbonate and the like.
前記パン用生地を焼成、フライ、蒸しなど加熱調理することで、所望のパンを得ることができる。ここで前記パンとしては、具体的には食パン、バンズ、ロールパン、ベーグル、バゲットやパリジャン等のフランスパン、菓子パン、惣菜パン、デニッシュ、蒸しパン、中華まんじゅう、ドーナツ等が挙げられ、更にこれらのパンにチョコレートやクリーム、ジャム、あんこ、バター、マーガリン等のフィリングをコーティングしたりサンドしたり包餡した加工品等でもよい。 Desired bread can be obtained by cooking the bread dough by baking, frying, steaming, or the like. Specific examples of the bread include French bread such as bread, buns, rolls, bagels, baguettes and Parisians, sweet bread, prepared bread, Danish, steamed bread, Chinese bun, donuts, etc. Further, it may be a processed product coated, sanded or wrapped with a filling such as chocolate, cream, jam, red bean paste, butter and margarine.
本発明のパンにおいては、前記パン用生地を加熱調理した際に、およそ８〜２０重量％の水分が蒸発して失われるので、該パン用生地を加熱調理して得られたパン全体中では、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上である水溶性食物繊維の含有量は２．４〜１０重量％であり、保水剤の量は０．５〜１．５重量％であり、穀粉由来の食物繊維を含む水溶性食物繊維及び不溶性食物繊維の合計含有量は４．１〜１２重量％であることが好ましい。 In the bread of the present invention, when the bread dough is cooked, approximately 8 to 20% by weight of water is evaporated and lost. Therefore, in the whole bread obtained by cooking the bread dough, The content of water-soluble dietary fiber whose solubility in water at 30 ° C. is 85 g / 100 g H 2 O or more is 2.4 to 10% by weight, and the amount of water retention agent is 0.5 to 1.5% by weight. It is preferable that the total content of water-soluble dietary fiber and dietary fiber containing insoluble dietary fiber derived from flour is 4.1 to 12% by weight.
なお、パン全体中の水溶性食物繊維及び不溶性食物繊維の合計含有量が６重量％以上であると、栄養表示上の強調表示の基準を満たすため、前記パン全体中の食物繊維の合計含有量は６〜１２重量％がより好ましい。 If the total content of water-soluble dietary fiber and insoluble dietary fiber in the entire bread is 6% by weight or more, the total content of dietary fiber in the entire bread is satisfied in order to satisfy the standard of nutrition labeling. Is more preferably 6 to 12% by weight.
また、特定保健用食品として、難消化性デキストリンの一日摂取目安量が３〜８ｇであると「お腹の調子を整える」効果を、一食当たりの摂取目安量が４〜６ｇであると「おだやかな糖の吸収」効果をそれぞれ謳う基準を満たすため、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上である水溶性食物繊維としての難消化性デキストリンのパン全体中の含有量は２〜１０重量％がより好ましい。 In addition, as food for specified health use, if the daily intake standard amount of indigestible dextrin is 3 to 8 g, the effect of “conditioning the stomach” will be obtained, and if the intake amount per meal is 4 to 6 g, In order to satisfy the criteria for each “smooth sugar absorption” effect, the content of indigestible dextrin as a water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 g H 2 O or more is 2 10 to 10% by weight is more preferable.
また、前記パン中に含まれるグルテン、ビタミンＣ、乳化剤の含有量は、それぞれ０．２８〜０．８４重量％、０．００２８〜０．００８４重量％、０．１１〜０．２３重量％であることが好ましい。 The gluten, vitamin C, and emulsifier contained in the bread are 0.28 to 0.84% by weight, 0.0028 to 0.0084% by weight, and 0.11 to 0.23% by weight, respectively. Preferably there is.
本発明のパン用生地の製造方法は、パン用生地を製造するに際して、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の水溶性食物繊維および１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓである保水剤を、前記穀粉が粉状でなくなるまで水分と混練した後に添加する点に特徴がある。
前記のように、殻粉が粉状でなくなるまで水分と混練してから、水溶性食物繊維と保水剤とを添加してパン用生地を製造することで、水溶性食物繊維や保水剤を使用した従来のパンで見られていた問題点が解消されるだけでなく、食物繊維を多く配合しても、従来のパンと同等に製パン性および食感が良く、外観も優れたものとなる。
In the method for producing bread dough according to the present invention, when the bread dough is produced, after dissolving 20 g in water-soluble dietary fiber having a solubility in water at 30 ° C. of 85 g / 100 g H 2 O or more and 100 g of water, 30 ° C. The water-retaining agent having a viscosity of 4 to 200 Pa · s measured with a B-type viscometer is added after being kneaded with moisture until the flour is no longer powdery.
As mentioned above, after kneading with moisture until the shell powder is no longer powdery, add water-soluble dietary fiber and water retention agent to produce bread dough, using water-soluble dietary fiber and water retention agent In addition to resolving the problems seen with conventional bread, even when a large amount of dietary fiber is added, the bread-making properties and texture are as good as those of conventional bread, and the appearance is excellent. .
本発明において、前記殻粉が粉状でなくなるまで水分と混練した状態としては、殻粉と水分とを常法により混練し、粉状の殻粉が概ね見えなくなった状態をいう。また、粉状の殻粉が、混練物中にいわゆるダマになって存在する場合もあるが、このようなダマを含む混練物も本発明でいう殻粉が粉状でなくまるまで水分と混練した状態に含まれる。
また、水分と混練する殻粉の量としては、パン用生地に使用する殻粉の全量でもよいが、一部でもよい。例えば、パン用生地をストレート製法で製造する場合、殻粉全量を水分と混練した混練物に前記水溶性食物繊維および保水剤を添加すればよい。また、パン用生地を中種製法で製造する場合、殻粉の一部を水分と混練した中種を予め作製し、この中種に残りの殻粉、前記水溶性食物繊維および保水剤を添加すればよい。なお、中種を作製するのに用いる殻粉の量としては特に限定はない。
In the present invention, the state in which the shell powder is kneaded with water until it is no longer powdery refers to a state in which the shell powder and water are kneaded by a conventional method, and the powdered shell powder is almost invisible. In addition, powdered shell powder may be present as so-called lumps in the kneaded product, but the kneaded product containing such lumps is also kneaded with moisture until the shell powder referred to in the present invention is no longer powdery. It is included in the state.
Further, the amount of the shell powder to be kneaded with moisture may be the total amount of the shell powder used for the bread dough, or a part thereof. For example, when a bread dough is produced by a straight manufacturing method, the water-soluble dietary fiber and water retention agent may be added to a kneaded product obtained by kneading the whole amount of shell powder with moisture. In addition, when producing bread dough by the medium seed manufacturing method, a medium seed obtained by kneading a part of the shell powder with moisture is prepared in advance, and the remaining shell powder, the water-soluble dietary fiber and the water retention agent are added to this medium seed. do it. In addition, there is no limitation in particular as a quantity of the shell powder used for producing middle seeds.
また、前記水溶性食物繊維および保水剤を添加する前記穀粉および水分の混練物中にはイーストが配合されていればよい。前記混練物中に配合されるイーストは、パン用生地に使用するイーストの全量であっても一部でもよい。 Moreover, the yeast should just be mix | blended in the kneaded material of the flour and the water | moisture content which add the said water-soluble dietary fiber and a water retention agent. The yeast to be blended in the kneaded product may be the whole amount or a part of the yeast used for bread dough.
本発明のパン用生地の製造方法を以下に具体的に例示する。
全材料を一度に捏ね上げる製法であるストレート製法では、穀粉全量と、必要に応じて砂糖等の糖類、脱脂粉乳などの乳製品、食塩、イーストフード、乳化剤、グルテン、ビタミンＣ等をミキサー内で混和する。その後、イーストと水分を加えてミキシングを開始し、穀粉が粉状でなくなったら水溶性食物繊維と保水剤を加え、その後生地に繋がりが出始めたら油脂を加え、更にミキシングを継続して十分に生地の伸展性が得られるまで生地を捏ね上げる。該生地を２５〜３０℃で０〜１２０分間発酵させる。前記発酵中に、必要に応じて発酵途中の生地を取りだしてパンチと呼ばれる生地中のガス抜き工程を実施しても良い。発酵が終了した生地を分割し丸め、更に２０〜６０分間生地を休めた後、成型を行い、最終発酵槽で３０〜１２０分間発酵を行うことにより、ストレート製法によるパン用生地が得られる。
The method for producing bread dough of the present invention is specifically illustrated below.
In the straight production method, where all ingredients are kneaded at once, the total amount of flour and sugar products such as sugar, dairy products such as skim milk powder, salt, yeast food, emulsifiers, gluten, vitamin C, etc., are mixed in the mixer. Mix. After that, start mixing by adding yeast and moisture, add water-soluble dietary fiber and water retention agent when the flour is no longer in powder form, add oil and fat when it starts to connect to the dough, and continue mixing thoroughly Knead the dough until the dough extensibility is obtained. The dough is fermented at 25-30 ° C. for 0-120 minutes. During the fermentation, a dough in the middle of fermentation may be taken out as necessary, and a degassing step in the dough called a punch may be performed. After the fermentation is finished, the dough is divided and rolled, and after the dough is rested for 20 to 60 minutes, the dough is molded and then subjected to fermentation for 30 to 120 minutes in the final fermenter, thereby obtaining a dough for bread by a straight manufacturing method.
全材料の一部で生地を作り発酵させたのち、残り材料を加え、２度目のミキシングで生地を作り上げる製法である中種製法では、使用する穀粉全量の５０〜８０％量とイーストに水分を加えてから穀粉が粉状でなくなくなるまでミキシングし、中種生地を作製する。その際、必要に応じてイーストフード等を添加しても良い。前記中種生地を２５〜３０℃で２〜４時間又は冷蔵で１２時間以上発酵させた後、残りの穀粉、水溶性食物繊維、保水剤、さらには必要に応じて食塩、砂糖等の糖類、脱脂粉乳などの乳製品、卵、油脂等を添加し、水分を加えて２度目のミキシングを行い、本捏生地を得る。捏ね上げた生地を２５〜３０℃で１５〜６０分間発酵させた後、生地の分割、丸めを行い、更に２０〜６０分間生地を休めた後、成型を行い、最終発酵槽で３５〜３９℃で３０〜１２０分間発酵を行うことにより、中種製法によるパン用生地が得られる。 After making dough with some of all ingredients and fermenting them, the remaining ingredients are added, and in the medium seed manufacturing method, which is a dough made by the second mixing, 50-80% of the total flour used and moisture in the yeast After that, mix until the flour is no longer in powder form to make a medium dough. In that case, you may add yeast food etc. as needed. After fermenting the medium seed dough at 25 to 30 ° C. for 2 to 4 hours or refrigerated for 12 hours or more, the remaining flour, water-soluble dietary fiber, water retention agent, and saccharides such as salt and sugar as necessary, Add dairy products such as skimmed milk powder, eggs, oils and fats, etc., add water and mix for the second time to obtain the main dough. After the kneaded dough is fermented at 25 to 30 ° C. for 15 to 60 minutes, the dough is divided and rounded, and after the dough is rested for another 20 to 60 minutes, the dough is molded, and the final fermenter is 35 to 39 ° C. The dough for bread by a medium seed manufacturing method is obtained by performing fermentation for 30 to 120 minutes.
前記水溶性食物繊維及び保水剤を添加するタイミングは、ストレート製法の場合は油脂を添加する前且つ穀粉が粉状でなくなった後が好ましい。また、中種法の場合は穀粉が粉状でなくなくなるまでミキシングされた後、即ち本捏時に添加することが好ましい。該添加タイミングが本捏工程より前だとグルテン同士の架橋形成が阻害され、パンのボリューム低下を引き起こしたり、パンの食感はくちゃつきがひどくて硬く、口の中に残留感のある口溶け口ごなれが悪いものとなってしまう場合がある。 The timing of adding the water-soluble dietary fiber and the water retention agent is preferably before adding fats and oils and after the flour is no longer powdery in the case of the straight production method. Further, in the case of the middle seed method, it is preferable to add after mixing until the flour is not powdery, that is, at the time of the main cooking. If the timing of the addition is before the main cocoon process, the cross-linking of gluten is inhibited, resulting in a decrease in bread volume, and the texture of the bread is extremely fluffy and hard, and the mouth melts with a residual feeling in the mouth. There is a case that the mouth is bad.
なお、穀粉、水分、水溶性食物繊維、保水剤以外の原材料は、全量を一括で添加してもよいし、複数回に分割して添加してもよく、更に添加する形態はそのまま生地混合物に添加してもよいし、水中油型乳化油脂組成物や油中水型乳化油脂組成物などの乳化物やショートニングなどの油脂中に含有させて添加してもよい。 In addition, raw materials other than flour, moisture, water-soluble dietary fiber, and water retention agent may be added all at once, or may be added in multiple portions, and the form of addition is directly applied to the dough mixture. It may be added, or it may be added in an oil or fat such as an emulsion or shortening such as an oil-in-water emulsified oil / fat composition or a water-in-oil emulsified oil / fat composition.
本発明のパンの製造方法は、前記パン用生地を、常法に従って焼成、フライ、蒸しなど加熱調理すれば良い。 In the bread manufacturing method of the present invention, the bread dough may be cooked by baking, frying, steaming or the like according to a conventional method.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
＜水溶性食物繊維の溶解度の測定＞
水溶性食物繊維の３０℃の水への溶解度は、次に述べる方法にて測定した。水１００ｇを入れた密閉可能な透明容器と正確に秤量した各水溶性食物繊維（溶質）８５ｇを用意し、各容器に各溶質を入れて加熱溶解し、完全溶解した前記溶液を徐々に冷却し、ゲル化が起きた温度を記録した。ゲル化が起きた温度が３０℃未満の場合、３０℃の水への溶解度は８５ｇ／１００ｇＨ２Ｏ以上であると判断した。ゲル化が起きた温度が３０℃以上の場合、水１００ｇに溶解する溶質の量を適宜変更して前記と同様の操作を繰り返しゲル化が起きた温度を記録し、縦軸：温度、横軸：溶質量としたグラフを得て、３０℃での溶解度を算出した。
<Measurement of solubility of water-soluble dietary fiber>
The solubility of water-soluble dietary fiber in 30 ° C. water was measured by the method described below. Prepare a transparent container containing 100 g of water and 85 g of each water-soluble dietary fiber (solute) accurately weighed, put each solute in each container, heat and dissolve, and gradually cool the completely dissolved solution. The temperature at which gelation occurred was recorded. When the temperature at which gelation occurred was less than 30 ° C., the solubility in water at 30 ° C. was determined to be 85 g / 100 g H 2 O or more. When the temperature at which gelation has occurred is 30 ° C. or higher, the amount of solute dissolved in 100 g of water is appropriately changed, and the same operation as described above is repeated to record the temperature at which gelation has occurred. Vertical axis: temperature, horizontal axis : Obtained a graph representing the dissolved mass, and calculated the solubility at 30 ° C.
＜保水剤及びヒドロキシプロピルデンプンの粘度の測定＞
保水剤及びヒドロキシプロピルデンプンの粘度は、次に述べる方法にて測定した。１００ｇの水に対し各保水剤又はヒドロキシプロピルデンプン２０ｇを完全に加熱溶解した後、徐々に冷却し、３０℃の時点でＢ型粘度計（ＲＩＯＮ社製「ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４Ｆ」、ローターＮｏ．１及びＮｏ．２）を用い、１００ｇの水に対し２０ｇ溶解した後３０℃における粘度を測定した。
<Measurement of viscosity of water retention agent and hydroxypropyl starch>
The viscosity of the water retention agent and hydroxypropyl starch was measured by the method described below. Each water retention agent or 20 g of hydroxypropyl starch was completely heated and dissolved in 100 g of water, and then gradually cooled. At 30 ° C., a B-type viscometer (“VISCOTESTER VT-04F” manufactured by RION, rotor No. 1). And No. 2), the viscosity at 30 ° C. was measured after dissolving 20 g in 100 g of water.
＜生地の製パン性評価＞
実施例及び比較例でパン用生地を作製した際の生地の状態を観察し、製パン性を評価した。その際の評価基準は以下の通りである。
５点：べとつきがなく、張りがありかつ伸びやかな状態であり生地の状態として非常に良く、生地の製パン性が非常に良好である。
４点：ややべとつきがあるが、張りと伸びやかさがある状態であり生地の状態として良く、生地の製パン性が良好である。
３点：べとつきが有り、張りがやや不足しているが伸びやかな状態であり生地の状態として問題はなく、生地の製パン性に問題はない。
２点：べとつきがやや強く、張りがやや乏しく腰がないために生地の状態としてやや悪く、生地の製パン性がやや悪い。
１点：べとつきが強く、張り及び腰がなくミキサーから生地を取り出すことが困難な状態で、丸めや成型も困難であるために生地の状態として悪く、生地の製パン性が悪い。
<Breadmaking evaluation of dough>
The state of the dough when the bread dough was produced in the examples and comparative examples was observed to evaluate bread-making properties. The evaluation criteria at that time are as follows.
5 points: There is no stickiness, it is tight and stretchable, it is very good as a dough state, and the bread-making property of the dough is very good.
4 points: There is a slight stickiness, but there is a state of tension and stretchiness, which is good as the state of the dough, and the bread-making property of the dough is good.
3 points: There is stickiness and the tension is slightly insufficient, but it is in a stretchable state and there is no problem with the dough state, and there is no problem with the bread-making property of the dough.
2 points: The stickiness is slightly strong, the tension is slightly poor and there is no waist, so the state of the dough is slightly bad, and the bread-making property of the dough is slightly bad.
1 point: Strong stickiness, lack of tension and waist, it is difficult to take out the dough from the mixer, and rounding and molding are difficult.
＜パンの比容積の測定＞
加熱調理後のパンの比容積は、次に述べる方法にて測定した。パン用生地３００ｇをロール状に成型した後、容積１３００ｍｌのケースに入れ、３８℃、湿度７５％の発酵槽で６０分間発酵した後、２００℃の釜で２５分間焼成した。焼成されたパンの容積をレーザー体積計（ＡＳＴＥＸ社製「ＷｉｎＶＭ２０００」）で測定し、容積／重量の比を比容積として算出した。前記測定によって得られた比容積の値が５．１ｃｍ３／ｇ以上であれば、パンの比容積は大きいと言える。
<Measurement of specific volume of bread>
The specific volume of the pan after cooking was measured by the method described below. After forming 300 g of bread dough into a roll, it was put in a case with a capacity of 1300 ml, fermented in a fermenter at 38 ° C. and 75% humidity for 60 minutes, and then baked in a 200 ° C. pot for 25 minutes. The volume of the baked bread was measured with a laser volume meter (“WinVM2000” manufactured by ASTEX), and the volume / weight ratio was calculated as the specific volume. If the value of the specific volume obtained by the measurement is 5.1 cm 3 / g or more, it can be said that the specific volume of bread is large.
＜食感の評価＞
実施例及び比較例で得られたパンを熟練したパネラー１０名に食べてもらって官能評価を行い、それを平均して評価結果とした。その際の評価基準は以下の通りである。
５点：柔らかさ、口ごなれが共に従来のパンと同等以上であり、ざらつきがなく、非常に好ましい。
４点：柔らかさ、口ごなれが共に従来のパンと同等又は同等以上であり、ざらつきがほとんどなく、更に好ましい。
３点：柔らかさ、口ごなれが共に問題のないレベルであり、ざらつきがほとんどなく、好ましい。
２点：柔らかさ、口ごなれ、ざらつきのうち少なくとも１つが従来のパンよりやや劣り、満足のいくレベルではない。
１点：柔らかさ、口ごなれ、ざらつきのうち少なくとも１つが従来のパンより明らかに劣り、問題のあるレベルである。
<Evaluation of texture>
The bread obtained in Examples and Comparative Examples was eaten by 10 skilled panelists and subjected to sensory evaluation, and the results were averaged to obtain evaluation results. The evaluation criteria at that time are as follows.
5 points: Softness and mouthfeel are both equal to or better than conventional bread, and there is no roughness, which is very preferable.
4 points: Softness and mouthfeel are both equal to or higher than those of conventional bread, and there is almost no roughness, which is more preferable.
3 points: Both softness and mouthfeel are at a level where there is no problem, and there is almost no roughness, which is preferable.
2 points: At least one of softness, mouthfeel, and roughness is slightly inferior to conventional bread and is not at a satisfactory level.
1 point: At least one of softness, mouthfeel and roughness is clearly inferior to conventional bread and is at a problematic level.
＜外観評価＞
実施例及び比較例で得られたパンを熟練したパネラー１０名に観察してもらって評価を行い、それを平均して評価結果とした。その際の評価基準は以下の通りである。
５点：比容積が大きく、釜伸び、焼き色が共に非常に良好であり、外観は非常に良好である。
４点：比容積が大きく、釜伸び、焼き色が共に良好であり、外観は更に良好である。
３点：比容積が大きく、釜伸び、焼き色共に問題のないレベルであり、外観は良好である。
２点：比容積の大きさ、釜伸び、焼き色のうち少なくとも１つにやや問題があり、外観は満足のいくレベルではない。
１点：比容積の大きさ、釜伸び、焼き色のうち少なくとも１つに問題があり、外観が悪い。
<Appearance evaluation>
The bread obtained in the examples and comparative examples was evaluated by 10 skilled panelists observing and averaged to obtain the evaluation result. The evaluation criteria at that time are as follows.
5 points: The specific volume is large, the pot elongation and the baked color are both very good, and the appearance is very good.
4 points: Large specific volume, good pot elongation and baked color, good appearance.
3 points: The specific volume is large, the pot elongation and the baked color are not problematic, and the appearance is good.
2 points: There is a slight problem with at least one of the specific volume size, the pot elongation, and the baked color, and the appearance is not satisfactory.
1 point: There is a problem with at least one of the size of specific volume, pot elongation, and baked color, and the appearance is poor.
＜総合評価＞
生地の製パン性、焼成後のパンの食感及び外観を総合的に判断して、以下の基準に従い総合評価を行った。
５点：生地の製パン性、焼成後のパンの食感及び外観の何れも４.０点以上であり、とても好ましい。
４点：生地の製パン性、焼成後のパンの食感及び外観の何れも３.０点以上であり、最も点数の低い項目が３.０点以上４.０点未満であり、好ましい。
３点：生地の製パン性、焼成後のパンの食感及び外観の何れも２．５点以上であり、最も点数の低い項目が２．５点以上３.０点未満であり、問題はない。
２点：生地の製パン性、焼成後のパンの食感及び外観のうち少なくとも何れかが１.５点以上２.５点未満であり、あまり好ましくない。
１点：生地の製パン性、焼成後のパンの食感及び外観のうち少なくとも何れかが１.０点以上１．５点未満であり、好ましくない。
<Comprehensive evaluation>
The bread making properties of the dough, the texture and appearance of the baked bread were comprehensively evaluated, and comprehensive evaluation was performed according to the following criteria.
5 points: The bread making property of the dough, the texture and appearance of the baked bread are all 4.0 points or more, which is very preferable.
4 points: The bread making property of the dough, the texture and appearance of the bread after baking are all 3.0 points or more, and the item with the lowest score is 3.0 points or more and less than 4.0 points, which is preferable.
3 points: The bread making property of the dough, the texture and appearance of the bread after baking are all 2.5 points or more, and the item with the lowest score is 2.5 points or more and less than 3.0 points. Absent.
Two points: At least one of the bread-making property of the dough, the texture and appearance of the bread after baking is 1.5 points or more and less than 2.5 points, which is not very preferable.
1 point: At least one of the bread-making properties of the dough, the texture and appearance of the baked bread is not less than 1.0 and less than 1.5.
＜実施例・比較例で使用した原料＞
１）強力粉：日清製粉（株）製「ミリオン（登録商標）」（水溶性食物繊維：１．２重量％、不溶性食物繊維：１．５重量％、水分：１１重量％）
２）イースト：（株）カネカ製「イーストＳＫ」（水分：７０重量％）
３）イーストフード：（株）カネカ製「イーストフードＣ」（水分：１０重量％）
４）難消化性デキストリン：松谷化学工業（株）製「ファイバーソル（登録商標）２」（難消化性デキストリン含有量：平均９０重量％、水分：４重量％）
５）不溶性食物繊維：旭化成工業（株）製「アビセルＦＤ−Ｆ２０」（結晶セルロース含有量：９６重量％、水分：４重量％）
６）保水剤１：松谷化学工業（株）製「パインソフト（登録商標）Ｂ」（成分：ヒドロキシプロピルリン酸架橋デンプン、水分：３重量％）
７）保水剤２：松谷化学工業（株）製「マツノリン（登録商標）Ｐ−７」（成分：ヒドロキシプロピルリン酸架橋デンプン、水分：３重量％）
８）ヒドロキシプロピルデンプン：松谷化学工業（株）製「松谷ゆり２」（成分：ヒドロキシプロピルデンプン、水分：３重量％）
９）小麦グルテン：長田産業（株）製「フメリットＡ」（水分：５重量％）
１０）ビタミンＣ：扶桑化学工業（株）製「Ｌ−アスコルビン酸」
１１）乳化剤：デュポン社製「ＰＡＮＯＤＡＮ Ａ２０２０／Ｂ」（成分：ジアセチル酒石酸モノグリセリド）
１２）ショートニング：（株）カネカ製「エバーライト（登録商標）Ｇ」
<Raw materials used in Examples and Comparative Examples>
1) Strong powder: “Million (registered trademark)” manufactured by Nisshin Flour Milling Co., Ltd. (water-soluble dietary fiber: 1.2 wt%, insoluble dietary fiber: 1.5 wt%, moisture: 11 wt%)
2) Yeast: Kaneka "Yeast SK" (moisture: 70% by weight)
3) East Food: “East Food C” manufactured by Kaneka Corporation (water content: 10% by weight)
4) Indigestible dextrin: “Fibersol (registered trademark) 2” manufactured by Matsutani Chemical Industry Co., Ltd. (Indigestible dextrin content: average 90% by weight, moisture: 4% by weight)
5) Insoluble dietary fiber: “Avicel FD-F20” manufactured by Asahi Kasei Kogyo Co., Ltd. (crystalline cellulose content: 96 wt%, moisture: 4 wt%)
6) Water retention agent 1: “Pinesoft (registered trademark) B” manufactured by Matsutani Chemical Industry Co., Ltd. (component: hydroxypropyl phosphate cross-linked starch, moisture: 3% by weight)
7) Water retention agent 2: "Matsunoline (registered trademark) P-7" manufactured by Matsutani Chemical Industry Co., Ltd. (component: hydroxypropyl phosphate cross-linked starch, moisture: 3% by weight)
8) Hydroxypropyl starch: “Matsuya Yuri 2” manufactured by Matsutani Chemical Industry Co., Ltd. (component: hydroxypropyl starch, moisture: 3% by weight)
9) Wheat gluten: “Fmerit A” manufactured by Nagata Sangyo Co., Ltd. (water content: 5% by weight)
10) Vitamin C: “L-ascorbic acid” manufactured by Fuso Chemical Industry Co., Ltd.
11) Emulsifier: “PANODAN A2020 / B” manufactured by DuPont (component: diacetyltartaric acid monoglyceride)
12) Shortening: "Everlight (registered trademark) G" manufactured by Kaneka Corporation
（対照：従来のパン）中種法による食パンの作製
表１に示すパン用生地の配合に従い、強力粉７０重量部、イースト２重量部、イーストフード０．１重量部、水４２重量部を２０コートミキサーボール（関東混合機工業（株）製「ＨＰｉ−２０Ｍ」）に投入し、低速で３分間、中速で２分間混合し中種生地を得た。該生地を２８℃で４時間発酵させた後、強力粉３０重量部、上白糖６重量部、脱脂粉乳２重量部、食塩２重量部、水２４重量部を添加した後、低速で２分間、中速で４分間、高速で３分間混合した。その後、ショートニング５重量部を投入し、さらに低速で２分間、中速で４分間、高速で９分間混合し本捏生地を得た。該生地を２８℃で１５分間発酵させた後、１個当たり２４０ｇになるよう量りとって６個分割し丸めを行い、さらに２８℃で２０分間生地を寝かせた。該生地をモルダー（（株）フジサワ・マルゼン製「ＦＭ−３１Ｚ」）で成型した後、生地６個を３斤用ケースに入れ、３８℃、湿度７５％の発酵槽で６０分間最終発酵させた後、蓋をかぶせ上火１９０℃、下火１９５℃の釜で３５分間焼成し、従来配合の食パンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Control: conventional bread) Preparation of bread by the middle seed method According to the composition of bread dough shown in Table 1, 70 coats of strong flour, 2 parts by weight of yeast, 0.1 part by weight of yeast food, 20 coats of 42 parts by weight of water The mixture was put into a mixer ball (“HPi-20M” manufactured by Kanto Blender Kogyo Co., Ltd.) and mixed at a low speed for 3 minutes and at a medium speed for 2 minutes to obtain a medium seed dough. After the dough is fermented at 28 ° C. for 4 hours, 30 parts by weight of strong powder, 6 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 2 parts by weight of salt, and 24 parts by weight of water are added, and then for 2 minutes at low speed. Mix for 4 minutes at high speed and 3 minutes at high speed. Thereafter, 5 parts by weight of shortening was added, and further mixed for 2 minutes at a low speed, 4 minutes at a medium speed, and 9 minutes at a high speed to obtain a main body dough. The dough was fermented at 28 ° C. for 15 minutes, then weighed to 240 g per piece, divided into 6 pieces, rounded, and further laid at 28 ° C. for 20 minutes. After the dough was molded with a molder ("FM-31Z" manufactured by Fujisawa Marzen Co., Ltd.), 6 pieces of dough were put in a case for 3 kg, and finally fermented for 60 minutes in a fermenter at 38 ° C and 75% humidity. After that, the lid was put on and baked for 35 minutes in a kettle with an upper flame of 190 ° C. and a lower flame of 195 ° C. to obtain a conventional bread. Table 1 shows the evaluation results of the obtained bread dough and bread.
（実施例１）中種法による食パンの作製
表１に示すパン用生地の配合に従い、強力粉７０重量部、イースト２重量部、イーストフード０．１重量部、水４２重量部を２０コートミキサーボール（関東混合機工業（株）製「ＨＰｉ−２０Ｍ」）に投入し、低速で３分間、中速で２分間混合し中種生地を得た。該生地を２８℃で４時間発酵させた後、強力粉３０重量部、イースト０．３重量部、難消化性デキストリン１３重量部、上白糖６重量部、脱脂粉乳２重量部、食塩２重量部、保水剤１．５重量部、小麦グルテン１．０重量部、ビタミンＣ０．０１重量部、乳化剤０．３重量部、水２４重量部を添加した後、低速で２分間、中速で４分間、高速で３分間混合した。その後、ショートニング５重量部を投入し、さらに低速で２分間、中速で４分間、高速で９分間混合し本捏生地を得た。該生地を２８℃で１５分間発酵させた後、１個当たり２４０ｇになるよう量りとって６個分割し丸めを行い、さらに２８℃で２０分間生地を寝かせた。該生地をモルダー（（株）フジサワ・マルゼン製「ＦＭ−３１Ｚ」）で成型した後、生地６個を３斤用ケースに入れ、３８℃、湿度７５％の発酵槽で６０分間最終発酵させた後、蓋をかぶせ上火１９０℃、下火１９５℃の釜で３５分間焼成し、食パンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Example 1) Preparation of bread by the middle seed method According to the composition of the dough for bread shown in Table 1, 70 parts by weight of strong flour, 2 parts by weight of yeast, 0.1 part by weight of yeast food, and 42 parts by weight of water are 20 coat mixer balls. (“Ki-20M” manufactured by Kanto Blender Kogyo Co., Ltd.) and mixed for 3 minutes at low speed and for 2 minutes at medium speed to obtain a medium seed dough. After the dough is fermented at 28 ° C. for 4 hours, 30 parts by weight of strong powder, 0.3 parts by weight of yeast, 13 parts by weight of indigestible dextrin, 6 parts by weight of sucrose, 2 parts by weight of skim milk powder, 2 parts by weight of salt, After adding 1.5 parts by weight of water retention agent, 1.0 part by weight of wheat gluten, 0.01 part by weight of vitamin C, 0.3 part by weight of emulsifier and 24 parts by weight of water, 2 minutes at low speed, 4 minutes at medium speed, Mix for 3 minutes at high speed. Thereafter, 5 parts by weight of shortening was added, and further mixed for 2 minutes at a low speed, 4 minutes at a medium speed, and 9 minutes at a high speed to obtain a main body dough. The dough was fermented at 28 ° C. for 15 minutes, then weighed to 240 g per piece, divided into 6 pieces, rounded, and further laid at 28 ° C. for 20 minutes. After the dough was molded with a molder ("FM-31Z" manufactured by Fujisawa Marzen Co., Ltd.), 6 pieces of dough were put in a case for 3 kg, and finally fermented for 60 minutes in a fermenter at 38 ° C and 75% humidity. Thereafter, the lid was put on and baked in a kettle with an upper flame of 190 ° C. and a lower flame of 195 ° C. for 35 minutes to obtain bread. Table 1 shows the evaluation results of the obtained bread dough and bread.
（実施例２〜３）中種法による食パンの作製
表１の配合に従い、難消化性デキストリン、保水剤、小麦グルテンのうち少なくとも１つの配合量を変更した以外は、実施例１と同様にしてパン用生地及びパンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Examples 2-3) Preparation of bread by the middle seed method According to the formulation of Table 1, except that at least one compounding amount was changed among indigestible dextrin, water retention agent, wheat gluten, the same as Example 1 Bread dough and bread were obtained. Table 1 shows the evaluation results of the obtained bread dough and bread.
（実施例４〜６）中種法による食パンの作製
表１の配合に従い、保水剤の種類及び／又は添加量を変更した以外は、実施例１と同様にしてパン用生地及びパンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Examples 4 to 6) Production of bread by the middle seed method According to the formulation of Table 1, except for changing the type and / or addition amount of the water retention agent, bread dough and bread were obtained in the same manner as in Example 1. . Table 1 shows the evaluation results of the obtained bread dough and bread.
（実施例７）中種法による食パンの作製
表１の配合に従い、難消化性デキストリン、保水剤及び小麦グルテンの配合量を変更し、本捏時に不溶性食物繊維を１．０重量部添加した以外は、実施例１と同様にしてパン用生地及びパンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Example 7) Preparation of bread by the middle seed method According to the formulation of Table 1, the amount of indigestible dextrin, water retention agent and wheat gluten was changed, except that 1.0 part by weight of insoluble dietary fiber was added to the main rice cake Produced a dough for bread and bread in the same manner as in Example 1. Table 1 shows the evaluation results of the obtained bread dough and bread.
（比較例１：特開２００１−４５９６０の実施例３準拠）中種法による食パンの作製
表１に示すパン用生地の配合に従い、強力粉７０重量部、イースト３重量部、イーストフード０．１５重量部、水５４重量部を２０コートミキサーボール（関東混合機工業（株）製「ＨＰｉ−２０Ｍ」）に投入し、低速で３分間、中速で２分間混合し中種生地を得た。該生地を２８℃で４時間発酵させた後、強力粉３０重量部、イースト０．５重量部、難消化性デキストリン９重量部、不溶性食物繊維３．８５重量部、上白糖８重量部、脱脂粉乳３重量部、食塩３重量部、ヒドロキシプロピルデンプン１５．４重量部、水３３．３重量部を添加した後、低速で２分間、中速で４分間、高速で３分間混合した。その後、ショートニング８重量部を投入し、さらに低速で２分間、中速で４分間、高速で９分間混合し本捏生地を得た。該生地を２８℃で１５分間発酵させた後、１個当たり２４０ｇになるよう量りとって６個分割し丸めを行い、さらに２８℃で２０分間生地を寝かせた。該生地をモルダー（フジサワ・マルゼン（株）製「ＦＭ−３１Ｚ」）で成型した後、生地６個を３斤用ケースに入れ、３８℃、湿度７５％の発酵槽で６０分間最終発酵させた後、蓋をかぶせ上火１９０℃、下火１９５℃の釜で３５分間焼成し、特開２００１−４５９６０の実施例３準拠の食パンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Comparative example 1: according to Example 3 of JP 2001-45960) Preparation of bread by the middle seed method According to the blending of bread dough shown in Table 1, 70 parts by weight of flour, 3 parts by weight of yeast, 0.15 by weight of yeast food And 54 parts by weight of water were placed in a 20 coat mixer ball (“HPi-20M” manufactured by Kanto Blender Kogyo Co., Ltd.) and mixed at low speed for 3 minutes and at medium speed for 2 minutes to obtain a medium seed dough. After the dough is fermented at 28 ° C. for 4 hours, 30 parts by weight of strong powder, 0.5 parts by weight of yeast, 9 parts by weight of indigestible dextrin, 3.85 parts by weight of insoluble dietary fiber, 8 parts by weight of sucrose, skim milk powder After adding 3 parts by weight, 3 parts by weight of sodium chloride, 15.4 parts by weight of hydroxypropyl starch, and 33.3 parts by weight of water, the mixture was mixed for 2 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed. Thereafter, 8 parts by weight of shortening was added, and further mixed for 2 minutes at low speed, for 4 minutes at medium speed, and for 9 minutes at high speed to obtain a main body dough. The dough was fermented at 28 ° C. for 15 minutes, then weighed to 240 g per piece, divided into 6 pieces, rounded, and further laid at 28 ° C. for 20 minutes. After the dough was molded with a molder ("FM-31Z" manufactured by Fujisawa Marzen Co., Ltd.), 6 pieces of dough were put in a case for 3 kg and finally fermented in a fermenter at 38 ° C and humidity 75% for 60 minutes. Thereafter, a lid was put on and baked in a kettle with an upper flame of 190 ° C. and a lower flame of 195 ° C. for 35 minutes to obtain a loaf of bread according to Example 3 of JP-A-2001-45960. Table 1 shows the evaluation results of the obtained bread dough and bread.
（比較例２）中種法による食パンの作製
表１に示すパン用生地の配合に従い、強力粉７０重量部、イースト３重量部、イーストフード０．１５重量部、難消化性デキストリンを１３．０重量部、水４２重量部を２０コートミキサーボール（関東混合機工業（株）製「ＨＰｉ−２０Ｍ」）に投入し、低速で３分間、中速で２分間混合し中種生地を得た。なお、前記難消化性デキストリンを添加するタイミングは強力粉の添加と同時であり、その際、強力粉は水と十分に混練されておらず、粉状であった。前記生地を２８℃で４時間発酵させた後、強力粉３０重量部、イースト０．３重量部、上白糖６重量部、脱脂粉乳２重量部、食塩２重量部、保水剤１．５重量部、小麦グルテン１．０重量部、ビタミンＣ０．０１０重量部、乳化剤０．３０重量部、水２４．０重量部を添加した後、低速で２分間、中速で４分間、高速で３分間混合した。その後、ショートニング５重量部を投入し、さらに低速で２分間、中速で４分間、高速で９分間混合し本捏生地を得た。該生地を２８℃で１５分間発酵させた後、１個当たり２４０ｇになるよう量りとって６個分割し丸めを行い、さらに２８℃で２０分間生地を寝かせた。該生地をモルダー（フジサワ・マルゼン（株）製「ＦＭ−３１Ｚ」）で成型した後、生地６個を３斤用ケースに入れ、３８℃、湿度７５％の発酵槽で６０分間最終発酵させた後、蓋をかぶせ上火１９０℃、下火１９５℃の釜で３５分間焼成し、食パンを得た。得られたパン用生地およびパンの評価結果を表１に示した。
(Comparative example 2) Preparation of bread by the middle seed method According to the composition of the dough for bread shown in Table 1, 70 parts by weight of flour, 3 parts by weight of yeast, 0.15 parts by weight of yeast food, 13.0 parts by weight of indigestible dextrin And 42 parts by weight of water were put into a 20 coat mixer ball (“HPi-20M” manufactured by Kanto Blender Kogyo Co., Ltd.) and mixed at a low speed for 3 minutes and at a medium speed for 2 minutes to obtain a medium seed dough. The timing of adding the indigestible dextrin was the same as the addition of the strong powder. At that time, the strong powder was not sufficiently kneaded with water and was powdery. After the dough is fermented at 28 ° C. for 4 hours, 30 parts by weight of strong powder, 0.3 parts by weight of yeast, 6 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 2 parts by weight of salt, 1.5 parts by weight of water retention agent, After adding 1.0 part by weight of wheat gluten, 0.010 part by weight of vitamin C, 0.30 part by weight of emulsifier, and 24.0 parts by weight of water, the mixture was mixed for 2 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed. . Thereafter, 5 parts by weight of shortening was added, and further mixed for 2 minutes at a low speed, 4 minutes at a medium speed, and 9 minutes at a high speed to obtain a main body dough. The dough was fermented at 28 ° C. for 15 minutes, then weighed to 240 g per piece, divided into 6 pieces, rounded, and further laid at 28 ° C. for 20 minutes. After the dough was molded with a molder ("FM-31Z" manufactured by Fujisawa Marzen Co., Ltd.), 6 pieces of dough were put in a case for 3 kg and finally fermented in a fermenter at 38 ° C and humidity 75% for 60 minutes. Thereafter, the lid was put on and baked in a kettle with an upper flame of 190 ° C. and a lower flame of 195 ° C. for 35 minutes to obtain bread. Table 1 shows the evaluation results of the obtained bread dough and bread.
表１に示す結果より、実施例１〜７で得られたパン用生地及びパンは、いずれも食物繊維の含有量が多く、そのうち難消化性デキストリンの含有量が相当量を占めているにも関わらず、難消化性デキストリンを配合していない対照のパン用生地及びパンと比べても、製パン性や、パンの食感および外観も遜色なく、総合評価点が同等程度であることがわかる。
一方、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が０．１Ｐａ・ｓであるヒドロキシプロピルデンプンを高含有させた比較例１で作製されたパン用生地は、実施例１〜７で作製されたパン用生地と比べて、生地の製パン性や、前記パン用生地を用いて作製したパンの食感および外観が劣っており、総合評価点も２ポイント以上低いものであった。
また、比較例２では、難消化性デキストリンを中種生地作製時に添加したため、強力粉が水と十分に混練されてはおらず、強力粉が粉状の段階の時に難消化性デキストリンを添加した比較例２のパン用生地は、実施例１〜７で作製されたパン用生地と比べて、生地の製パン性や、前記パン用生地を用いてなるパンの食感および外観が劣っており、総合評価点も２ポイント以上低いものであった。
From the results shown in Table 1, the bread dough and bread obtained in Examples 1 to 7 both have a high content of dietary fiber, of which the content of indigestible dextrin occupies a considerable amount. Regardless, compared to the control bread dough and bread that do not contain indigestible dextrin, the bread making property, the texture and appearance of the bread are not inferior, and the overall evaluation points are comparable. .
On the other hand, the bread dough produced in Comparative Example 1 in which hydroxypropyl starch having a viscosity of 0.1 Pa · s as measured with a B-type viscometer at 30 ° C. after dissolving 20 g in 100 g of water was high. Compared with the bread dough produced in Examples 1 to 7, the bread-making property of the dough and the texture and appearance of bread produced using the bread dough are inferior, and the overall evaluation point is also 2 points It was lower than that.
Moreover, in Comparative Example 2, since the indigestible dextrin was added at the time of preparation of the medium seed dough, the strong powder was not sufficiently kneaded with water, and Comparative Example 2 in which the indigestible dextrin was added when the strong powder was in the powdery stage. The bread dough is inferior to the bread dough produced in Examples 1 to 7 in terms of breadmaking properties and the texture and appearance of the bread made using the bread dough. The point was also lower by 2 points or more.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015091743A JP6741399B2 (en) | 2015-04-28 | 2015-04-28 | Bread dough and bread containing dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015091743A JP6741399B2 (en) | 2015-04-28 | 2015-04-28 | Bread dough and bread containing dietary fiber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016202141A true JP2016202141A (en) | 2016-12-08 |
| JP6741399B2 JP6741399B2 (en) | 2020-08-19 |
Family
ID=57488195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015091743A Active JP6741399B2 (en) | 2015-04-28 | 2015-04-28 | Bread dough and bread containing dietary fiber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6741399B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0451840A (en) * | 1990-06-18 | 1992-02-20 | Matsutani Kagaku Kogyo Kk | Production of bakery product containing dietary fiber |
| JPH0670670A (en) * | 1992-08-25 | 1994-03-15 | Nisshin D C Ee Shokuhin Kk | Production of dietary fiber-containing breads, composition for bread production and improver for bread production |
| JP2006254901A (en) * | 2005-02-21 | 2006-09-28 | Matsutani Chem Ind Ltd | Water-soluble dietary fiber-containing composition and method for preparing same |
-
2015
- 2015-04-28 JP JP2015091743A patent/JP6741399B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0451840A (en) * | 1990-06-18 | 1992-02-20 | Matsutani Kagaku Kogyo Kk | Production of bakery product containing dietary fiber |
| JPH0670670A (en) * | 1992-08-25 | 1994-03-15 | Nisshin D C Ee Shokuhin Kk | Production of dietary fiber-containing breads, composition for bread production and improver for bread production |
| JP2006254901A (en) * | 2005-02-21 | 2006-09-28 | Matsutani Chem Ind Ltd | Water-soluble dietary fiber-containing composition and method for preparing same |
Non-Patent Citations (1)
| Title |
|---|
| 佐々木康二: "製菓・製パン用でん粉の近況と利用効果", ジャパンフードサイエンス, vol. 47, no. 11, JPN6018051267, 2008, pages 35 - 41, ISSN: 0003947046 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6741399B2 (en) | 2020-08-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6147688B2 (en) | Bakery product and manufacturing method thereof | |
| JP5710057B1 (en) | Yeast fermented food composition and yeast fermented food | |
| JP2023105164A (en) | Mix for bakery food product and batter | |
| JP5981677B1 (en) | Shoe puff and manufacturing method thereof | |
| WO2014128873A1 (en) | Composition for dough-based foods | |
| JP2011087515A (en) | Dough kneaded with hot water, and method for producing the same | |
| JP6092443B1 (en) | Confectionery texture-improving agent and method for producing confectionery | |
| JP5886006B2 (en) | Emulsified oil composition for kneading bread | |
| JP2011223899A (en) | Flour paste | |
| US20210392907A1 (en) | Method for producing bakery food | |
| CN103108550A (en) | Method for manufacturing bread containing dried fruit | |
| WO2012108377A1 (en) | Plastic emulsified oil and fat composition for kneading bread | |
| TW201517802A (en) | Fat composition, puffed wheat food product containing the fat composition, and production method for the fat composition | |
| JP2009201468A (en) | Warm water yeast dough for bakery product, and bakery product using the warm water yeast dough | |
| JP4994336B2 (en) | Bread | |
| JP2010075138A (en) | Bread dough | |
| JP6066258B2 (en) | Anti-aging composition for processed cereal products | |
| JP6756668B2 (en) | Texture improver for bubble-containing foods and its manufacturing method, and manufacturing method of bubble-containing foods | |
| JP4521761B2 (en) | Oil and fat substitute composition for bread making and bread making method | |
| JP6741399B2 (en) | Bread dough and bread containing dietary fiber | |
| JP4605724B1 (en) | Premix for confectionery and method for producing confectionery | |
| JP7385762B1 (en) | Processed starch for heated dough foods and mix for heated dough foods | |
| JP5448146B2 (en) | How to make candy-like food | |
| JP6774750B2 (en) | Bread-making composition and bread-making method | |
| WO2021020545A1 (en) | Home bakery bread mix |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180216 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20181219 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190108 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20190308 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190423 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190611 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20190809 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191010 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200303 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200424 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200630 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200727 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6741399 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |