JP2024006626A - bread dough - Google Patents
bread dough Download PDFInfo
- Publication number
- JP2024006626A JP2024006626A JP2022107705A JP2022107705A JP2024006626A JP 2024006626 A JP2024006626 A JP 2024006626A JP 2022107705 A JP2022107705 A JP 2022107705A JP 2022107705 A JP2022107705 A JP 2022107705A JP 2024006626 A JP2024006626 A JP 2024006626A
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- Prior art keywords
- dough
- bread
- mass
- bread dough
- butter cake
- Prior art date
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ソフトで口溶けがよく、老化耐性の高いパンを得ることができるパン生地、及び、その製造方法に関する。 The present invention relates to a bread dough that is soft, melts well in the mouth, and has high aging resistance, and a method for producing the same.
澱粉類を使用したベーカリー製品のなかでもパンは、よりソフトでしとりがあり、口溶けが良好である食感が求められている。
ここで、パンは水分含量の関係で特に澱粉の老化がおこりやすく、焼成当初はソフトでしとりがあり、口溶けが良好であっても、徐々にその主成分である澱粉の老化により硬くぱさついた食感になっていく。
Among bakery products that use starches, bread is required to have a texture that is softer, moister, and melts better in the mouth.
Bread is particularly prone to starch aging due to its water content, and even if it is soft and moist at the beginning of baking and melts well in the mouth, it gradually becomes hard and dry due to the aging of the starch, which is the main ingredient in bread. It becomes a texture.
この問題に対処するため、一般的には糖分や油分の配合量を増加させる方法が行われる。しかし、糖分含量や油分含量を増量させる方法は、老化抑制効果は低く、更には製造時にパン生地の物性がベタつき、扱いにくくなってしまうおそれもあった。 To deal with this problem, a method is generally used to increase the amount of sugar and oil added. However, the method of increasing the sugar content or oil content has a low antiaging effect, and furthermore, there is a risk that the physical properties of the bread dough become sticky during production, making it difficult to handle.
そこで、パン生地に他のベーカリー生地やベーカリー製品の破砕物を添加する方法が提案され、例えばケーキクラムやクッキークラムを添加、混合する方法（例えば特許文献１及び２参照）や、蒸しケーキ生地を添加、混合する方法する方法（例えば特許文献３参照）、シュー生地を添加、混合する方法する方法（例えば特許文献４参照）などが提案されている。 Therefore, methods of adding crushed products of other bakery dough or bakery products to bread dough have been proposed, such as adding and mixing cake crumbs or cookie crumbs (for example, see Patent Documents 1 and 2), and adding steamed cake dough. , a method of mixing (for example, see Patent Document 3), a method of adding and mixing choux pastry (see, for example, Patent Document 4), and the like have been proposed.
しかし、特許文献１及び２に記載の方法は添加量によってはパンがぱさつきやすすく、老化がむしろ加速してしまう問題があり、特許文献３に記載の方法はパン生地への混合性が低く添加量が限定されるため老化防止の効果が高くないという問題があり、特許文献４に記載の方法はソフトなパンは得られるが老化はむしろ加速されてしまうという問題があった。 However, the methods described in Patent Documents 1 and 2 have the problem that depending on the amount added, the bread becomes dry and crumbly, and the aging process is accelerated. There is a problem that the aging prevention effect is not high because of the limited amount of bread, and the method described in Patent Document 4 has the problem that although soft bread can be obtained, the aging process is rather accelerated.
したがって本発明の目的は、ソフトで口溶けがよく、老化耐性の高いパンを得ることができるパン生地を提供すること、および該特徴を有するパンの製造方法を提供することにある。 Therefore, an object of the present invention is to provide a bread dough that is soft, melts well in the mouth, and has high aging resistance, and to provide a method for producing bread having these characteristics.
本発明者等は、上記課題を解決すべく種々検討した結果、製造工程や食感が大きく異なるためにこれまでほとんど組み合わされることのなかったバターケーキ生地とパン生地を均質に混合したベーカリー生地から得られたパンは、ソフトでしっとりとしていながら老化耐性が極めて高いことを知見した。
本発明は上記知見に基づいて完成されたものであり、バターケーキ生地を含有するパン生地を提供するものである。
As a result of various studies to solve the above problems, the present inventors have discovered that a bakery dough that is a homogeneous mixture of butter cake dough and bread dough, which have rarely been combined until now due to their vastly different manufacturing processes and textures, has been developed. The researchers found that the resulting bread was soft, moist, and extremely resistant to aging.
The present invention was completed based on the above findings, and provides bread dough containing butter cake dough.
また本発明はベースとなるパン生地にバターケーキ生地を混合することを特徴とするパン生地の製造方法の製造方法を提供するものである。 The present invention also provides a method for producing bread dough, which is characterized by mixing butter cake dough into a base bread dough.
本発明によれば、ソフトで口溶けがよく、老化耐性の高いパンを得ることができる。 According to the present invention, it is possible to obtain bread that is soft, melts well in the mouth, and has high aging resistance.
また本発明によれば、上記特徴を有するパンは、生地物性を大幅にそこなうことなく製造可能である。 Further, according to the present invention, bread having the above-mentioned characteristics can be manufactured without significantly impairing the physical properties of the dough.
以下、本発明のパン生地について詳細に説明する。
まず本発明で使用するバターケーキ生地について述べる。
Hereinafter, the bread dough of the present invention will be explained in detail.
First, the butter cake batter used in the present invention will be described.
上記バターケーキ生地は、主要原料として小麦粉、卵類、油脂、糖類を主要原料として使用し、油脂の含有量が小麦粉１００質量部に対し１５質量部以上するバッター生地をいい、具体的にはパウンドケーキ生地をはじめ、チーズケーキ生地、チョコレートケーキ生地、オレンジケーキ生地、バナナケーキ生地、マフィン生地、フィナンシェ生地、マドレーヌ生地、バームクーヘン生地等、各種のバターケーキ生地を挙げることができる。 The above-mentioned butter cake dough refers to a batter dough that uses wheat flour, eggs, fats and oils, and sugars as the main ingredients, and the content of fats and oils is 15 parts by mass or more based on 100 parts by mass of wheat flour. Various butter cake batters can be mentioned, including cake batter, cheesecake batter, chocolate cake batter, orange cake batter, banana cake batter, muffin batter, financier batter, madeleine batter, and Baumkuchen batter.
上記バターケーキ生地で使用することのできる小麦粉は特に制限されず、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、胚芽等が挙げられ、特に薄力粉が好ましく用いられる。 The flour that can be used in the butter cake dough is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole wheat flour, germ flour, etc., and weak flour is particularly preferably used.
上記バターケーキ生地で使用することのできる卵類は特に制限されず、全卵、卵黄、卵白、加塩全卵、加塩卵黄、加塩卵白、加糖全卵、加糖卵黄、加糖卵白、乾燥全卵、乾燥卵黄、乾燥卵白、凍結全卵、凍結卵黄、凍結卵白、凍結加糖全卵、凍結加糖卵黄、凍結加糖卵白、酵素処理全卵、酵素処理卵黄などを用いることができ、これらの中から選ばれた１種または２種以上を用いることができる。本発明において、バターケーキ生地における卵類の含有量は５～５０質量％であることが好ましく、より好ましくは２０～３５質量％である。５質量％未満であると、本発明の効果が得られにくく、５０質量％超であると得られるパン製品の食感がねちゃつきやすく、また、卵風味が強く表れやすい。 The eggs that can be used in the above butter cake batter are not particularly limited, and include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, and dried eggs. Egg yolks, dried egg whites, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, and the like can be used. One type or two or more types can be used. In the present invention, the content of eggs in the butter cake batter is preferably 5 to 50% by mass, more preferably 20 to 35% by mass. If it is less than 5% by mass, it is difficult to obtain the effects of the present invention, and if it is more than 50% by mass, the texture of the resulting bread product tends to be sticky and the egg flavor tends to be strong.
上記バターケーキ生地で使用することのできる油脂は、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明においては、これらの油脂を単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 Examples of oils and fats that can be used in the butter cake batter include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, and milk fat. , various vegetable oils and fats such as lard, cacao fat, shea fat, mango kernel oil, monkey fat, illipe fat, fish oil, and whale oil, animal fats and oils, and one or more of these selected from hydrogenation, fractionation, and transesterification. Examples include processed oils and fats. In the present invention, these fats and oils can be used alone or in combination of two or more.
本発明では、上記油脂として、バター、マーガリン、ショートニング、ラード、ヘットなどの可塑性油脂をはじめ、サラダ油や流動状ショートニングの形態で使用することができる。 In the present invention, the above-mentioned fats and oils can be used in the form of plastic fats and oils such as butter, margarine, shortening, lard, and het, as well as salad oils and fluid shortenings.
上記バターケーキ生地における油脂の含有量は、下記のその他の成分に含まれる油分も含め、５～４０質量％であることが好ましく、より好ましくは１５～３０質量％である。５質量％未満であると、得られるパン製品の食感、とくにソフト性と老化耐性が得られにくい。 The content of oil and fat in the butter cake batter is preferably 5 to 40% by mass, more preferably 15 to 30% by mass, including the oil contained in the other components described below. When the amount is less than 5% by mass, it is difficult to obtain the texture of the resulting bread product, especially softness and aging resistance.
上記バターケーキ生地で使用することのできる糖類としては、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテーム、はちみつの中から選ばれた１種又は２種以上を使用することができる。本発明において、バターケーキ生地における糖類の含有量は下記のその他の成分に含まれる糖分も含め、６～３５質量％であることが好ましく、より好ましくは１０～２４質量％である。６質量％未満であると、得られるパン製品の食感、とくにソフト性と老化耐性が得られにくい。また、３５質量％超であると、パン生地がべたつきやすく、また得られるパンもねちゃついた食感になりやすい。 Sugars that can be used in the above butter cake batter include caster sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, and sucrose-bound starch syrup. , oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk-fruct oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, One or more selected from stevia, aspartame, and honey can be used. In the present invention, the content of sugars in the butter cake batter is preferably 6 to 35% by mass, more preferably 10 to 24% by mass, including the sugars contained in the other components described below. If the amount is less than 6% by mass, it will be difficult to obtain the texture of the resulting bread product, especially softness and aging resistance. Moreover, if it exceeds 35% by mass, the bread dough tends to become sticky and the resulting bread tends to have a sticky texture.
上記バターケーキ生地は、通常のバターケーキに使用することのできるその他の成分を使用することができる。該その他の成分としては、例えば、水、でんぷん、乳化剤、増粘安定剤、イースト、β―カロチン・カラメル・紅麹色素などの着色料、トコフェロール・茶抽出物などの酸化防止剤、デキストリン、カゼイン・ホエー・クリーム・脱脂粉乳・発酵乳・牛乳・全粉乳・ヨーグルト・練乳・加糖練乳・全脂練乳・脱脂練乳・濃縮乳・純生クリーム・ホイップ用クリーム（コンパウンドクリーム）・植物性ホイップ用クリームなどの乳や乳製品、ナチュラルチーズ・プロセスチーズ・クリームチーズ・ゴーダチーズ・チェダーチーズなどのチーズ類、原料アルコール、焼酎・ウイスキー・ウォッカ・ブランデーなどの蒸留酒、ワイン・日本酒・ビールなどの醸造酒、各種リキュール、膨張剤、無機塩類、食塩、ベーキングパウダー、イーストフード、生地改良剤、カカオおよびカカオ製品、コーヒーおよびコーヒー製品、ハーブ、豆類、小麦蛋白や大豆蛋白といった植物蛋白、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、酵素、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、野菜類・肉類・魚介類などの食品素材、コンソメ・ブイヨンなどの植物および動物エキス、食品添加物などを挙げることができる。 The butter cake batter described above can use other ingredients that can be used in normal butter cakes. Examples of the other ingredients include water, starch, emulsifiers, thickening stabilizers, yeast, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, dextrin, and casein.・Whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), vegetable whipping cream, etc. milk and dairy products, natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, and other cheeses, raw alcohol, distilled spirits such as shochu, whiskey, vodka, and brandy, brewed alcoholic beverages such as wine, sake, and beer, Various liqueurs, leavening agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cacao and cacao products, coffee and coffee products, herbs, legumes, vegetable proteins such as wheat protein and soy protein, preservatives, bittering agents, Acidulants, pH adjusters, shelf life enhancers, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat, seafood, plant and animal extracts such as consomme and bouillon. , food additives, etc.
なお、上記バターケーキ生地の好ましい比重は０．４～１．２、より好ましくは０．７～１．０である。 The specific gravity of the butter cake batter is preferably 0.4 to 1.2, more preferably 0.7 to 1.0.
次に上記バターケーキ生地の製造方法について述べる。
上記バターケーキ生地の製造方法は特に制限されるものではなく、一般的なバターケーキ生地の製造法を適用することができる。例えば、シュガーバッター法、フラワーバッター法、オールインミックス法、溶かしバター法、別立て法、後粉法、後油法、湯捏法など一般的な生地の製法を適宜選択し、必要により組み合わせて適用することが可能である。
Next, a method for producing the above butter cake batter will be described.
The method for producing the butter cake dough is not particularly limited, and a general method for producing butter cake dough can be applied. For example, select common dough manufacturing methods such as sugar batter method, flour batter method, all-in mix method, melted butter method, separate method, after-flour method, after-oil method, hot water kneading method, etc., and combine them if necessary. It is possible to apply.
本発明のパン生地は上記バターケーキ生地を含有するものである。本発明のパン生地におけるバターケーキ生地の含有量は１０～５０質量％であることが好ましく、より好ましくは２０～４０質量％である。１０質量％未満であると本発明の効果が得られにくく、５０質量％を超えると得られるパン製品がケービングを起こしてねちゃついた食感になるなど、良好な物性や食感が得られにくい。 The bread dough of the present invention contains the above butter cake dough. The content of butter cake dough in the bread dough of the present invention is preferably 10 to 50% by mass, more preferably 20 to 40% by mass. If it is less than 10% by mass, it is difficult to obtain the effects of the present invention, and if it exceeds 50% by mass, the resulting bread products will have caving and a sticky texture, resulting in poor physical properties and texture. Hateful.
なお、ここで「バターケーキ生地を含有する」とは、パン生地製造の際にバターケーキ生地をその原料の一つとして使用するものであり、パン生地を製造して後、トッピングやサンドなどの方法でフィリングしたベーカリー生地とは明確に区別されるものである。 In addition, "containing butter cake dough" here means that butter cake dough is used as one of the raw materials when manufacturing bread dough, and after manufacturing bread dough, it is used as a topping or sandwich. It is clearly distinguishable from filled bakery dough.
本発明のパン生地は、ベースとなるパン生地に上記バターケーキ生地を混合することによって得ることができる。 The bread dough of the present invention can be obtained by mixing the above butter cake dough with the base bread dough.
ここで、上記ベースとなるパン生地について述べる。
上記ベースとなるパン生地は、小麦粉を主要原料として使用し、水の含有量が小麦粉１００質量部に対し２５～１００質量部であるドウ生地をいい、具体的には食パン生地、菓子パン生地、パイ生地、デニッシュ生地、クロワッサン生地、フランスパン生地、セミハードロール生地、ワッフル生地、スコーン生地等、各種のパン生地を挙げることができる。
Here, the bread dough that serves as the base will be described.
The above-mentioned base bread dough refers to dough that uses wheat flour as the main ingredient and has a water content of 25 to 100 parts by mass per 100 parts of wheat flour, and specifically includes white bread dough, sweet bread dough, and pie dough. , Danish dough, croissant dough, French bread dough, semi-hard roll dough, waffle dough, and scone dough.
上記ベースとなるパン生地で使用することのできる小麦粉は特に制限されず、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、胚芽等が挙げられ、特に強力粉が好ましく用いられる。 There are no particular restrictions on the wheat flour that can be used in the base bread dough, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole wheat flour, germ flour, etc., and particularly strong flour is preferably used.
上記ベースとなるパン生地で使用することのできる水としては、天然水や水道水の他に、水分を含む材料中の水分も含むものとする。水分を含む材料としては、牛乳、濃縮乳、クリームなどの乳や乳製品、全卵、生卵黄、生卵白などの卵類、液糖などが挙げられる。また油脂が乳化物の形態である場合には、上記水の含有量とは、該乳化物に含まれる水分をも含む。 The water that can be used in the above-mentioned base bread dough includes not only natural water and tap water but also water contained in water-containing materials. Examples of materials containing water include milk and dairy products such as milk, concentrated milk, and cream, eggs such as whole eggs, raw egg yolks, and raw egg whites, and liquid sugar. In addition, when the oil or fat is in the form of an emulsion, the above-mentioned water content also includes the water contained in the emulsion.
上記の水は、上記小麦粉１００質量部に対して、上述のように２５～１００質量部であるが、好ましくは４５～８５質量部、さらに好ましくは５５～８０質量部である。 The amount of water is 25 to 100 parts by weight as described above, preferably 45 to 85 parts by weight, and more preferably 55 to 80 parts by weight, based on 100 parts by weight of the flour.
また、上記ベースとなるパン生地における水の含有量は、上記小麦粉の水分や下記のその他の成分に含まれる水分も含め、３０～５５質量％であることが好ましく、さらに好ましくは３０～５０質量％である。 Further, the water content in the base bread dough is preferably 30 to 55% by mass, more preferably 30 to 50% by mass, including the moisture in the flour and the moisture contained in the other ingredients described below. It is.
上記ベースとなるパン生地は油脂を含有することが好ましい。 The bread dough serving as the base preferably contains oil and fat.
上記ベースとなるパン生地で使用することのできる油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明においては、これらの油脂を単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 Examples of oils and fats that can be used in the above-mentioned base bread dough include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and beef tallow. , various vegetable oils and fats such as milk fat, pork fat, cacao butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, and whale oil, animal fats and oils, and hydrogenation, fractionation, and transesterification of these. Examples include processed fats and oils that have been subjected to the above treatments. In the present invention, these fats and oils can be used alone or in combination of two or more.
本発明では、上記油脂として、バター、マーガリン、ショートニング、ラード、ヘットなどの可塑性油脂をはじめ、サラダ油や流動状ショートニングの形態で使用することができる。 In the present invention, the above-mentioned fats and oils can be used in the form of plastic oils and fats such as butter, margarine, shortening, lard, and het, as well as salad oils and fluid shortenings.
上記ベースとなるパン生地における油脂の含有量は、下記のその他の成分に含まれる油分も含め、２～２５質量％であることが好ましく、２～１０質量％であることがより好ましい。２質量部未満であると、バターケーキ生地との混合性が低下してしまうおそれがあり、２５質量％超であると、作業性に劣るパン生地となってしまうおそれがある。 The content of oil and fat in the base bread dough is preferably 2 to 25% by mass, more preferably 2 to 10% by mass, including the oil contained in the other ingredients described below. If it is less than 2 parts by mass, there is a risk that the mixability with the butter cake dough will be reduced, and if it is more than 25% by mass, there is a risk that the dough will be inferior in workability.
上記ベースとなるパン生地は糖類を含有することが好ましい。 The bread dough serving as the base preferably contains sugars.
上記ベースとなるパン生地で使用することのできる糖類としては、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテーム、はちみつの中から選ばれた１種又は２種以上を使用することができる。 Sugars that can be used in the above-mentioned base bread dough include caster sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, and sucrose bonds. Starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide , stevia, aspartame, and honey, one or more of them can be used.
上記ベースとなるパン生地における糖類の含有量は下記のその他の成分に含まれる糖分も含め、６～３０質量％であることが好ましく、１０～２０質量％であることがより好ましい。６質量部未満であると、本発明の効果、とくに老化耐性が得られにくく、３０質量％を超えると作業性に劣るパン生地となってしまうおそれがある。 The content of sugars in the base bread dough is preferably 6 to 30% by mass, more preferably 10 to 20% by mass, including the sugars contained in the other ingredients described below. If it is less than 6 parts by mass, it will be difficult to obtain the effects of the present invention, especially aging resistance, and if it exceeds 30 mass %, there is a risk that the dough will have poor workability.
なお、デニッシュなどのロールイン油脂を使用するパン生地の場合は、ロールイン油脂を除いた生地で上記水分含量、油脂含量、及び糖分含量を算出するものとする。 In addition, in the case of bread dough such as Danish bread that uses roll-in fat and oil, the moisture content, oil and fat content, and sugar content shall be calculated using the dough with the roll-in fat removed.
上記ベースとなるパン生地は、通常のパン生地に使用することのできるその他の成分を使用することができる。該その他の成分としては、例えば、卵類、でんぷん、乳化剤、増粘安定剤、イースト、β―カロチン・カラメル・紅麹色素などの着色料、トコフェロール・茶抽出物などの酸化防止剤、デキストリン、カゼイン・ホエー・クリーム・脱脂粉乳・発酵乳・牛乳・全粉乳・ヨーグルト・練乳・加糖練乳・全脂練乳・脱脂練乳・濃縮乳・純生クリーム・ホイップ用クリーム（コンパウンドクリーム）・植物性ホイップ用クリームなどの乳や乳製品、ナチュラルチーズ・プロセスチーズ・クリームチーズ・ゴーダチーズ・チェダーチーズなどのチーズ類、原料アルコール、焼酎・ウイスキー・ウォッカ・ブランデーなどの蒸留酒、ワイン・日本酒・ビールなどの醸造酒、各種リキュール、膨張剤、無機塩類、食塩、ベーキングパウダー、イーストフード、生地改良剤、カカオおよびカカオ製品、コーヒーおよびコーヒー製品、ハーブ、豆類、小麦蛋白や大豆蛋白といった植物蛋白、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、酵素、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、野菜類・肉類・魚介類などの食品素材、コンソメ・ブイヨンなどの植物および動物エキス、食品添加物などを挙げることができる。 The above-mentioned base bread dough may contain other ingredients that can be used in ordinary bread dough. Examples of the other ingredients include eggs, starch, emulsifiers, thickening stabilizers, yeast, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, dextrin, Casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), vegetable whipping cream Milk and dairy products such as natural cheese, processed cheese, cream cheese, Gouda cheese, cheddar cheese and other cheeses, raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, and brewed alcoholic beverages such as wine, sake, and beer. , various liqueurs, leavening agents, inorganic salts, salt, baking powder, yeast food, dough conditioners, cacao and cacao products, coffee and coffee products, herbs, legumes, vegetable proteins such as wheat protein and soy protein, preservatives, and bittering agents. , acidulants, pH adjusters, shelf life improvers, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat, seafood, plants and animals such as consommé and bouillon. Examples include extracts and food additives.
次に上記ベースとなるパン生地の製造方法について述べる。
上記ベースとなるパン生地の製造方法は特に制限されるものではなく、一般的なパン生地の製造法を適用することができる。例えば、速成法、ストレート法、中種法、加糖中種法、液種法、サワー種法、酒種法、ホップ種法、中麺法、湯種法、チョリーウッド法、連続製パン法、冷蔵生地法、冷凍生地法等の製パン法等、一般的なパン生地の製法を適宜選択し、必要により組み合わせて適用することが可能である。
Next, a method for producing the above-mentioned base bread dough will be described.
The method for producing the above-mentioned base bread dough is not particularly limited, and a general method for producing bread dough can be applied. For example, quick-forming method, straight method, medium dough method, sweetened medium dough method, liquid seed method, sourdough method, sake seed method, hop seed method, medium noodle method, hot water seed method, Chollywood method, continuous bread making method, It is possible to appropriately select general bread dough manufacturing methods such as a refrigerated dough method, a frozen dough method, etc., and apply them in combination as necessary.
一方、ベースとなるパン生地に混合する、バターケーキ生地については上述のとおりである。 On the other hand, the butter cake batter to be mixed with the base bread batter is as described above.
なお、バターケーキ生地はあらかじめ製造しておき、冷蔵保管または冷凍保管することができる。ただし、パン生地の製造時にベースとなるパン生地に混合した際にパン生地の温度を極度に下げないために、好ましくは１５～３６℃、より好ましくは２０～３０℃に調温しておくことが好ましい。 Note that the butter cake batter can be manufactured in advance and stored refrigerated or frozen. However, in order to avoid excessively lowering the temperature of the bread dough when it is mixed into the base bread dough during the production of bread dough, it is preferable to adjust the temperature to preferably 15 to 36°C, more preferably 20 to 30°C.
上記ベースとなるパン生地にバターケーキ生地を混合する方法については特に限定されず、各種ミキサーを使用する方法等一般的な方法を適宜選択することができる。 The method of mixing the butter cake dough with the base bread dough is not particularly limited, and general methods such as using various mixers can be selected as appropriate.
例えば、ベースとなるパン生地製造のミキシング途中でバターケーキ生地を添加し、さらに混合することにより行なうことができる。 For example, this can be carried out by adding butter cake dough during the mixing process of producing the base bread dough and further mixing.
上記バターケーキ生地をベースとなるパン生地へ添加する方法としては、バターケーキ生地をそのまま添加する方法、冷凍状態のバターケーキ生地を添加する方法等が挙げられる。 Examples of the method of adding the butter cake dough to the base bread dough include a method of adding the butter cake dough as it is, a method of adding frozen butter cake dough, and the like.
上記製造方法で用いるバターケーキ生地は、１種でもよいが、２種以上を同時に、又は別々に添加してもよい。 Although one type of butter cake batter may be used in the above manufacturing method, two or more types may be added simultaneously or separately.
また、ベースとなるパン生地中でのバターケーキ生地は不均一分散でも均一分散でも良いが、一体感のある食感が得られる点で、均一分散であることが好ましい。 Further, the butter cake batter in the base bread dough may be dispersed non-uniformly or uniformly, but uniform dispersion is preferable from the viewpoint of providing a cohesive texture.
上記ベースとなるパン生地とバターケーキ生地の混合比率は、上述のとおり、本発明のパン生地におけるバターケーキ生地の含有量が、好ましくは１０～５０質量％となる量であり、より好ましくは２０～４０質量％となる量である。１０質量％未満であると、本発明の効果が得られにくく、５０質量部を超えると混合時に生地が流動状となり、パン生地の必須要件であるドウの物性を保つことができなくなる恐れがある。 As mentioned above, the mixing ratio of the base bread dough and butter cake dough is such that the content of butter cake dough in the bread dough of the present invention is preferably 10 to 50% by mass, more preferably 20 to 40% by mass. This is the amount expressed as % by mass. If it is less than 10% by mass, it is difficult to obtain the effects of the present invention, and if it exceeds 50 parts by mass, the dough becomes fluid during mixing, and there is a risk that it will not be possible to maintain the physical properties of the dough, which is an essential requirement for bread dough.
なお、ここで、前記バターケーキ生地の糖類の含有量と、前記ベースとなるパン生地の糖類の含有量の比が前者：後者で好ましくは２５：７５～７５：２５、より好ましくは４５：５４～６６：３４であると、混合性が良好であることにくわえ、得られるパン製品の老化耐性の向上効果が高い点で好ましい。なお、ここでいう糖類の含量は前出のとおり、糖の固形分としての含量である。 Here, the ratio of the sugar content of the butter cake dough to the sugar content of the base bread dough is preferably 25:75 to 75:25, more preferably 45:54 to the latter. A ratio of 66:34 is preferable because it not only provides good mixing properties but also has a high effect of improving the aging resistance of the bread products obtained. Note that, as mentioned above, the content of saccharides here is the content as a solid content of sugar.
ここでなぜ、糖類の含有量の比を上記範囲とすることでパン製品の老化耐性が高いものとなっているのかは明らかではないが、バターケーキ生地と、ベースとなるパン生地の糖類の含有量をできるだけ近似させることにより、おそらくはパン製品中のバターケーキ由来部分とベースとなるパン生地部分の水分移行が抑制されることによるものと思われる。 It is not clear why the ratio of sugar content within the above range makes bread products more resistant to aging, but the sugar content of butter cake dough and base bread dough This is probably due to the fact that by approximating as much as possible, moisture transfer between the butter cake-derived portion of the bread product and the base dough portion is suppressed.
次に本発明のパン製品について述べる。
本発明のパン製品は、上記のパン生地を使用したものであり、その具体的な製法としては、上記のパン生地を通常のパン生地と同様に、必要に応じ、丸めたり、延展したり、さらに打抜く等の成形、型入れ、ホイロ等を行なった後、焼成、フライ、蒸す等の加熱工程に供することにより、得ることができ、焼成による加熱工程が最も好ましい。
Next, the bread products of the present invention will be described.
The bread product of the present invention uses the above-mentioned bread dough, and the specific manufacturing method thereof includes rolling, rolling, and further punching the above-mentioned bread dough as necessary in the same way as ordinary bread dough. It can be obtained by performing heating steps such as baking, frying, steaming, etc. after forming, molding, baking, etc., and heating steps by baking are most preferable.
また、本発明のパン生地は、ホイロをとらずに冷凍又は冷蔵しても良いし、ホイロをとった後に冷凍又は冷蔵しても良い。ホイロをとらずに冷凍又は冷蔵したものも、ホイロをとった後に冷凍又は冷蔵したものも、常法に従い、焼成して本発明のパン製品とすることができる。 Further, the bread dough of the present invention may be frozen or refrigerated without being subjected to a proofing process, or may be frozen or refrigerated after being subjected to a proofing process. Bread products of the present invention can be made by baking in accordance with conventional methods, whether frozen or refrigerated without removing the proof or frozen or refrigerated after removing the proof.
また、本発明のパン生地を焼成等の加熱工程に供して得られたパン製品は、冷凍保存することが可能であり、冷凍保存した該パン製品は、電子レンジで解凍調理することが可能である。 Furthermore, bread products obtained by subjecting the bread dough of the present invention to a heating process such as baking can be stored frozen, and the frozen bread products can be thawed and cooked in a microwave oven. .
このようにして得られた本発明のパン製品は、ソフト性及び口溶けが向上し、パンの耳までソフトになり食べやすい食感となる。また、老化耐性も高く、保存性に優れたパン製品とすることができるため賞味期限を延長することができ、食品ロスの低減に貢献することが可能となる。 The bread products of the present invention thus obtained have improved softness and meltability in the mouth, and have a texture that is soft even to the edges and is easy to eat. In addition, bread products with high aging resistance and excellent shelf life can be produced, extending the expiration date and contributing to reducing food loss.
以下、本発明で用いられるバターケーキ生地の製造例、及び該バターケーキ生地を用いた本発明のパン生地の実施例等を挙げ、本発明について詳しく説明する。しかし、本発明はこれらの製造例及び実施例等により何等制限されるものではない。
＜バターケーキ生地の製造＞（シュガーバッター法）
Hereinafter, the present invention will be described in detail by giving examples of manufacturing the butter cake dough used in the present invention and examples of the bread dough of the present invention using the butter cake dough. However, the present invention is not limited in any way by these production examples and examples.
<Manufacture of butter cake batter> (sugar batter method)
〔製造例１〕
製菓・製パン用マーガリン（株式会社ＡＤＥＫＡ製：ソシエル）１００質量部、及び、上白糖６０質量部をミキサーボウルに投入し、これをたて型ミキサーにセットし、ビーターを用いて低速１分混合後、高速５分クリーミングし、さらに全卵（正味）１００質量部を投入し、低速１分混合した。ここに、あらかじめ混合して篩っておいた、薄力粉１００質量部、ベーキングパウダー２質量部の混合物を添加し、低速１分混合し、比重が０．８５であるバターケーキ生地Ａを得た。
バターケーキ生地Ａの糖分含量は１７質量％であった。
[Manufacture example 1]
Put 100 parts by mass of margarine for confectionery and bread making (made by ADEKA Co., Ltd.: Sociel) and 60 parts by mass of caster sugar into a mixer bowl, set it in a vertical mixer, and mix at low speed for 1 minute using a beater. Afterwards, creaming was performed at high speed for 5 minutes, and 100 parts by mass of whole eggs (net) were added, followed by mixing at low speed for 1 minute. A mixture of 100 parts by mass of soft flour and 2 parts by mass of baking powder, which had been mixed and sieved in advance, was added thereto and mixed at low speed for 1 minute to obtain butter cake dough A having a specific gravity of 0.85.
The sugar content of butter cake dough A was 17% by mass.
〔製造例２〕
上白糖の添加量を６０質量部から１００質量部に変更した以外は製造例１と同様の配合及び施法で比重が０．８５であるバターケーキ生地Ｂを得た。
バターケーキ生地Ｂの糖分含量は２５質量％であった。
[Production example 2]
Butter cake dough B having a specific gravity of 0.85 was obtained using the same formulation and method as in Production Example 1, except that the amount of refined sugar added was changed from 60 parts by mass to 100 parts by mass.
The sugar content of butter cake dough B was 25% by mass.
＜パン生地の製造＞（加糖中種法）
〔実施例１〕
強力粉７０質量部、生イースト３質量部、イーストフード０．１質量部、上白糖３質量部、水４０質量部をミキサーボウルに投入し、たて型ミキサーにフックをセットし、低速３分、中速２分ミキシングして中種生地を得た。捏ね上げ温度は２６℃であった。この中種生地を生地ボックスに入れ、温度２８℃、相対湿度８０％の恒温室で、２時間中種醗酵をおこなった。
<Manufacture of bread dough> (sweetened dough method)
[Example 1]
Put 70 parts by mass of strong flour, 3 parts by mass of fresh yeast, 0.1 part by mass of yeast food, 3 parts by mass of white sugar, and 40 parts by mass of water into a mixer bowl, set the hook on a vertical mixer, and mix at low speed for 3 minutes. Mixing was carried out at medium speed for 2 minutes to obtain a medium dough. The kneading temperature was 26°C. This dough was placed in a dough box and fermented for 2 hours in a constant temperature room at a temperature of 28° C. and a relative humidity of 80%.
この中種醗酵の終了した生地を再びミキサーボウルに投入し、さらに、強力粉３０質量部、食塩１．２質量部、上白糖２５質量部、脱脂粉乳１質量部、及び水１８質量部を添加し、低速３分、中速３分ミキシングした。ここで練込油脂（マーガリン：油分８０％含有）１０質量部を投入し、フックを使用し、低速３分、中速２分、高速１分ミキシングをおこない、ベースとなるパン生地Ａとした。このベースとなるパン生地Ａは糖分含量が１４質量％であった。 The dough that had been fermented was put into the mixer bowl again, and 30 parts by mass of strong flour, 1.2 parts by mass of salt, 25 parts by mass of white sugar, 1 part by mass of skim milk powder, and 18 parts by mass of water were added. , mixed at low speed for 3 minutes and at medium speed for 3 minutes. Here, 10 parts by mass of kneaded oil (margarine: containing 80% oil) was added, and using a hook, mixing was performed at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute to obtain bread dough A as a base. Bread dough A, which served as the base, had a sugar content of 14% by mass.
ここで、上記バターケーキ生地Ａを、混合後のバターケーキ生地含量が３０質量％となるように添加し、低速で１分混合した。添加したバターケーキ生地Ａは均一に混合されていた。また、前記バターケーキ生地の糖類の含有量と、前記ベースとなるパン生地の糖類の含有量の比が前者：後者で５５：４５であった。 Here, the butter cake dough A was added so that the butter cake dough content after mixing was 30% by mass, and mixed at low speed for 1 minute. The added butter cake batter A was uniformly mixed. Further, the ratio of the sugar content of the butter cake dough to the sugar content of the base bread dough was 55:45 (former:latter).
得られたパン生地はフロアタイムを３０分とった後、３８０ｇに分割・丸目をおこなった。分割・丸目時の生地はべたつかず作業性は良好であった。次いでベンチタイムを２０分とった後、モルダーを使用し、ワンローフ成形し、ワンロ―フ型に入れ、３８℃、相対湿度８５％、５０分ホイロをとった後、１９０℃に設定した固定窯に入れ２５分焼成し本発明のパン製品Ａを製造した。
得られたパン製品Ａは、全体が非常にソフトで口溶けが良く、また、３日間常温（２５℃）で保管したあとで食しても良好なソフト性と口溶けを有しており、老化耐性が極めて高いものであった。
The obtained bread dough was left on the floor for 30 minutes, and then divided into 380 g pieces and rounded. The dough was not sticky when divided and rounded, and workability was good. Next, after 20 minutes of bench time, it was molded into a one-loaf mold using a molder, placed in a one-loaf mold, heated at 38℃ and relative humidity 85% for 50 minutes, and then placed in a fixed kiln set at 190℃. Bread product A of the present invention was produced by baking for 25 minutes.
The obtained bread product A is extremely soft and melts in the mouth as a whole, and also has good softness and melts in the mouth even when eaten after being stored at room temperature (25°C) for 3 days, and has good aging resistance. It was extremely high.
〔実施例２〕
使用するバターケーキ生地を、製造例１で得られたバターケーキ生地Ａから、製造例２で得られたバターケーキ生地Ｂに変更した以外は、実施例１の配合及び製法で、パン生地Ｂ及びパン製品Ｂを得た。添加したバターケーキ生地Ｂはほぼ均一に混合されていたが、得られたパン生地はややべたつきが強かった。また、前記バターケーキ生地の糖類の含有量と、前記ベースとなるパン生地の糖類の含有量の比が前者：後者で６４：３６であった。
[Example 2]
Bread dough B and bread dough were prepared according to the formulation and manufacturing method of Example 1, except that the butter cake dough used was changed from butter cake dough A obtained in Production Example 1 to butter cake dough B obtained in Production Example 2. Product B was obtained. The added butter cake dough B was mixed almost uniformly, but the resulting bread dough was slightly sticky. Further, the ratio of the sugar content of the butter cake dough to the sugar content of the base bread dough was 64:36 (former:latter).
得られたパン製品Ｂは、全体が非常にソフトであるがややべたつき感があった。なお、３日間常温（２５℃）で保管したあとで食しても良好なソフト性と口溶けを有しており、老化耐性が極めて高いものであった。 The resulting bread product B was very soft overall, but had a slightly sticky feel. In addition, even when eaten after being stored at room temperature (25°C) for 3 days, it had good softness and melted in the mouth, and had extremely high aging resistance.
〔実施例３〕
ベースとなるパン生地の本捏時の上白糖２５質量部を１０質量部に変更した以外は、実施例１の配合及び製法で、ベースとなるパン生地Ｂ、パン生地Ｃ及びパン製品Ｃを得た。ベースとなるパン生地Ｂの糖分含量は７質量％であった。また、添加したバターケーキ生地Ａは均一に混合されていた。また、前記バターケーキ生地の糖類の含有量と、前記ベースとなるパン生地の糖類の含有量の比が前者：後者で７１：２９であった。
得られたパン製品Ｃは、全体が非常にソフトで口溶けが良かったが、３日間常温（２５℃）で保管したあとで食したとき、パン製品Ａに比べソフト性がやや低いものの、老化耐性は高いものであった。
[Example 3]
Bread dough B, bread dough C, and bread product C were obtained according to the formulation and manufacturing method of Example 1, except that 25 parts by mass of white sugar during the main kneading of the base dough was changed to 10 parts by mass. The sugar content of the base bread dough B was 7% by mass. Further, the added butter cake batter A was mixed uniformly. Further, the ratio of the sugar content of the butter cake dough to the sugar content of the base bread dough was 71:29 (former:latter).
The resulting bread product C was very soft overall and melted well in the mouth, but when eaten after being stored at room temperature (25°C) for 3 days, it was found to be less resistant to aging, although its softness was slightly lower than that of bread product A. was expensive.
〔実施例４〕
ベースとなるパン生地の本捏時の上白糖２５質量部を１０質量部に変更し、さらに、使用するバターケーキ生地を、製造例１で得られたバターケーキ生地Ａから、製造例２で得られたバターケーキ生地Ｂに変更した以外は、実施例１の配合及び製法で、ベースとなるパン生地Ｂ、パン生地Ｄ及びパン製品Ｄを得た。ベースとなるパン生地Ｂの糖分含量は７質量％であった。また、添加したバターケーキ生地Ｂはほぼ均一に混合されていたが、得られたパン生地はややべたつきが強かった。また、前記バターケーキ生地の糖類の含有量と、前記ベースとなるパン生地の糖類の含有量の比が前者：後者で７８：２２であった。
得られたパン製品Ｄは、全体が非常にソフトで口溶けが良かったが、３日間常温（２５℃）で保管したあとで食したとき、パン製品Ａに比べソフト性がやや低いものの、老化耐性は高いものであった。
[Example 4]
The 25 parts by mass of caster sugar used in the final kneading of the base bread dough was changed to 10 parts by mass, and the butter cake dough used was changed from the butter cake dough A obtained in Production Example 1 to the butter cake dough obtained in Production Example 2. Bread dough B, bread dough D, and bread product D as a base were obtained according to the formulation and manufacturing method of Example 1, except that the butter cake dough B was used. The sugar content of the base bread dough B was 7% by mass. Further, although the added butter cake dough B was almost uniformly mixed, the resulting bread dough was slightly sticky. Further, the ratio of the sugar content of the butter cake dough to the sugar content of the base bread dough was 78:22 (former:latter).
The resulting bread product D was very soft overall and melted well in the mouth, but when eaten after being stored at room temperature (25°C) for 3 days, it was found to be resistant to aging, although its softness was slightly lower than that of bread product A. was expensive.
〔比較例１〕
バターケーキ生地Ａを添加しない以外は、実施例１の配合及び製法で、パン生地Ｅ及びパン製品Ｅを得た。
得られたパン製品Ｅはパン製品Ａに比べてソフトが劣り、また、３日間常温（２５℃）で保管したあとで食してみると、食感が硬くぱさついていて、老化耐性が低いものであった。
[Comparative example 1]
Bread dough E and bread product E were obtained using the formulation and manufacturing method of Example 1, except that butter cake dough A was not added.
The obtained bread product E was inferior in softness to bread product A, and when eaten after being stored at room temperature (25°C) for 3 days, the texture was hard and dry, and the aging resistance was low. there were.
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