JP4231312B2 - Bread production method - Google Patents
Bread production method Download PDFInfo
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- JP4231312B2 JP4231312B2 JP2003077097A JP2003077097A JP4231312B2 JP 4231312 B2 JP4231312 B2 JP 4231312B2 JP 2003077097 A JP2003077097 A JP 2003077097A JP 2003077097 A JP2003077097 A JP 2003077097A JP 4231312 B2 JP4231312 B2 JP 4231312B2
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- Prior art keywords
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- bread
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- Expired - Lifetime
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Description
【0001】
【発明の属する技術分野】
本発明は、パン類の製造法に関する。
【0002】
【従来の技術】
従来、パン類の製造は、小麦粉等の穀粉と、イースト、食塩、糖類等の副原料とを混捏して調製した生地を、イーストの発酵至適温度帯である24〜38℃の環境下に発酵させた後、180〜240℃のオーブンで焼成する方法により行われていた。
【0003】
【発明が解決しようとする課題】
近年消費者の嗜好が多様化したのに伴い、パン類の差別化を計るために、外観、風味、食感等に工夫を凝らした製品が種々提案されている。しかしながら、これらの製品を得る方法としてはもっぱら副原料として種々の物質を用いたり、あるいは配合調整等によって行われていた。
そこで本発明者等は、原材料で調整ではなく、製パン法の改良によって優れた外観、風味、食味等を有する方法について種々研究を重ねた結果本発明を完成するに至った。
【0004】
【課題を解決するための手段】
すなわち、本発明は、パン類の製造工程において、生地を0〜18℃の条件下で6〜22時間発酵させ、次いで300〜480℃の条件下で60〜200秒間、焼成することを特徴とするパン類の製造法である。
【0005】
【発明の実施の形態】
本発明の第1の特長は、製パン工程における発酵工程を0〜18℃、好ましくは5〜10℃の温度条件下で行うことである。この発酵温度が0℃より低くなると発酵が進まず、一方18℃を超えると従来のパン類の香味、食感に近似したものとなる。
また発酵時間は、6〜22時間、好ましくは10〜18時間の範囲で発酵温度との関連で適宜選択すればよい。
発酵させる生地の形態としては生地玉、シート状、成形済等のいずれの形態でも好適に実施できる。
【0006】
本発明の第2の特長は、前記発酵条件に加えて、製パン工程における焼成工程を300〜480℃、好ましくは350〜450℃の範囲で行うことである。この焼成温度が300℃より低いと焼色が付かず硬い食感となり、一方480℃を超えると表面が著しく焦げ、中心部が生焼状態となる。
また焼成時間は通常60〜200秒間の範囲が好ましいが、例えば焼成後冷蔵あるいは冷凍保存後再加熱等する場合は前記焼成時間より短くすることが好ましい。
【0007】
本発明のパン類の製造法としては、例えばストレート法、中種法、液種法、サワー種法、酒種法、ホップ種法、中麺法、チョリーウッド法、連続製パン法、冷蔵生地法等の公知の製パン工程に基づいて実施することができる。また本発明の製パン法は、これら従来の製パン法における一部の工程、例えばホイロ工程を省略する等の変法によっても好適に実施することができる。
【0008】
本発明方法に用いられる原料としては、主原料として、強力粉、中力粉、薄力粉等の小麦粉、ライ麦粉等の穀粉の他、副原料として、イースト、イーストフード、糖類、食塩、油脂、鶏卵、乳製品等が挙げられる。
【0009】
使用するイーストとしては、生イースト、ドライイーストが挙げられる。
イーストフードとしては、塩化アンモニウム、硫酸アンモニウム、リン酸水素アンモニウム等のアンモニウム塩、炭酸カルシウム、硫酸カルシウム、第1リン酸カルシウム等のカルシウム塩、過硫酸アンモニウム、アスコルビン酸等の酸化剤、グルタチオン、システイン等の還元剤、アミラーゼ、プロテアーゼ等の酵素剤、グリセリン脂肪酸エステル、ステアリル乳酸カルシウム等の界面活性剤、塩化ナトリウム、澱粉等の分散剤を適宜組合せた組成物が挙げられる。
【0010】
糖類としては、含蜜糖、分蜜糖、液糖、果糖、転化糖、澱粉糖等が挙げられる。
【0011】
油脂としてはバター、マーガリン、ショートニング、ラード等が挙げられる。
【0012】
鶏卵としては、冷凍卵、液状卵、乾燥卵、濃縮卵等が挙げられる。
【0013】
乳製品としては、市乳、粉乳、練乳、チーズ、生クリーム、ヨーグルト等が挙げられる。
【0014】
また本発明はペクチンを穀粉に対し0.2〜5重量%添加すると香味および食感が著しく向上する。
【0015】
これらのパン類の原材料はパン類の種類、製パン法によって適宜選択して用いることができる。
【0016】
本発明方法によって得られるパン類としては、食パン、菓子パン、デニッシュ・ペストリー、フランス・パン、クロワッサン、バターロール、ブリオッシュ等の種々のパン類が挙げられるが、なかでも特にサンドイッチ、ドック用のパン類に適している。
【0017】
【実施例】
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例にのみ限定されるものではない。
【0018】
実施例1
小麦粉100重量部にイースト2重量部、食塩2重量部、ショートニング1重量部および水62重量部を加えて混捏を行った。
捏ね上がったパン生地は常温でフロアータイムを30分間とった後80gずつに分割し、丸めを行い、ベンチタイムを20分間とった後扁平なロール状に成形し、8℃の冷蔵室へ入れ12時間発酵を行った。次いで温度400℃のオーブンにて100秒間焼成してパンを得た。
【0019】
実施例2
小麦粉100重量部に、イースト1重量部、食塩2重量部、砂糖2重量部、ショートニング4重量部、ペクチン0.5重量部および水60重量部を加えて混捏を行った。
捏ね上がったパン生地は常温でフロアータイムを10分間とった後、厚さ5mmに均一に圧延し、10cm平方の正方形にカットして、5℃の冷蔵室へ入れ14時間発酵を行った。次いで温度420℃のオーブンにて80秒間焼成してパンを得た。
【0020】
参考例
小麦粉100重量部に、イースト2.2重量部、食塩1.8重量部、砂糖2重量部、脱脂粉乳2重量部、マーガリン6重量部および水64重量部を加えて混捏を行った。
捏ね上がったパン生地は常温でフロアータイムを60分間とった後、120gずつに分割し、丸めを行い、12℃の冷蔵庫へ入れて8時間の発酵を行った。次いで、直径12cmの円盤状に生地を成形し、温度32℃および湿度75%の条件下で60分の最終発酵を行った後、温度320℃のオーブンにて180秒間焼成してパンを得た。
【0021】
比較例1
小麦粉100重量部に、イースト2重量部、食塩2重量部、ショートニング1重量部および水62重量部を加えて混捏を行った。
捏ね上がったパン生地は常温でフロアータイムを30分間とった後80gずつに分割し、丸めを行い、ベンチタイムを20分間とった後、扁平なロール状に成形し、27℃の恒温室へ入れ、70分間発酵を行った。次いで温度190℃のオーブンにて9分間焼成してパンを得た。
【0022】
比較例2
比較例1において、焼成を温度400℃のオーブンで100秒間行った以外は比較例1と同様に行った。
【0023】
比較例3
比較例1において、発酵を8℃の冷蔵室で12時間行った以外は比較例1と同様に行った。
【0024】
比較例4
小麦粉100重量部に、イースト1重量部、食塩2重量部、砂糖2重量部、ショートニング4重量部および水60重量部を加えて混捏を行った。
捏ね上がったパン生地は常温でフロアータイムを10分間とった後、厚さ5mmに均一に圧延し、10cm平方の正方形にカットして、27℃の恒温室へ入れ1時間発酵を行った。次いで温度200℃のオーブンにて8分間焼成してパンを得た。
【0025】
比較例5
比較例4において焼成を温度420℃のオーブンにて80秒間行った以外は比較例4と同様に行った。
【0026】
比較例6
比較例4において発酵を5℃の冷蔵室へ入れ14時間行い、また焼成を温度200℃のオーブンで8分間行った以外は比較例4と同様に行った。
【0027】
試験例
実施例1〜2、参考例および比較例1〜6で得られたパンを10名のパネラーにより表1に示す評価基準により評価した。その評価結果を示せば表2のとおりである。
【0028】
【表1】
【0029】
【表2】
【0030】
【発明の効果】
本発明方法によれば、芳醇な発酵の香りが高く、旨味があり、モチモチ感とシットリ感があり、口溶けが良い食感を有し、艶のある膜質で蜂の巣状のすだちを有し、かつ均一な斑点状の焦げを有するパン類を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing bread.
[0002]
[Prior art]
Conventionally, breads are produced by mixing dough prepared by mixing flour such as wheat flour and auxiliary materials such as yeast, salt, and sugar in an environment of 24-38 ° C. which is the optimum temperature range for yeast fermentation. After fermentation, it was performed by a method of baking in an oven at 180 to 240 ° C.
[0003]
[Problems to be solved by the invention]
With the diversification of consumer preferences in recent years, various products have been proposed that have been devised in terms of appearance, flavor, texture, etc., in order to differentiate bread. However, as a method for obtaining these products, various substances are used as auxiliary materials, or blending adjustment is performed.
Therefore, the present inventors have completed the present invention as a result of various researches on methods having excellent appearance, flavor, taste and the like by improving the bread-making method rather than adjusting the raw materials.
[0004]
[Means for Solving the Problems]
That is, the present invention is characterized in that, in the bread production process, the dough is fermented for 6 to 22 hours under a condition of 0 to 18 ° C. and then baked for 60 to 200 seconds under a condition of 300 to 480 ° C. This is a method for producing bread.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The 1st feature of this invention is performing the fermentation process in a bread-making process on the temperature conditions of 0-18 degreeC, Preferably 5-10 degreeC. When this fermentation temperature is lower than 0 ° C., the fermentation does not proceed. On the other hand, when it exceeds 18 ° C., it approximates the flavor and texture of conventional breads.
Moreover, what is necessary is just to select fermentation time suitably in relation to fermentation temperature in the range of 6 to 22 hours, preferably 10 to 18 hours.
As a form of the dough to be fermented, any form such as a dough ball, a sheet form, or a finished form can be suitably implemented.
[0006]
The second feature of the present invention is that, in addition to the fermentation conditions, the baking step in the bread making step is performed in the range of 300 to 480 ° C, preferably 350 to 450 ° C. If this baking temperature is lower than 300 ° C., the color is not burned and the food texture is hard, while if it exceeds 480 ° C., the surface is markedly burned, and the center portion is in a raw baking state.
The firing time is usually preferably in the range of 60 to 200 seconds. For example, in the case of refrigeration after firing or reheating after freezing, it is preferable to make the firing time shorter than the firing time.
[0007]
Examples of the method for producing breads of the present invention include straight method, medium seed method, liquid seed method, sour seed method, liquor seed method, hop seed method, medium noodle method, chorywood method, continuous bread method, refrigerated dough It can implement based on well-known bread-making processes, such as a method. Moreover, the bread-making method of the present invention can be suitably carried out by a modified method such as omitting some steps in these conventional bread-making methods, for example, the proofing process.
[0008]
As a raw material used in the method of the present invention, as a main raw material, wheat flour such as strong flour, medium flour, thin flour, flour such as rye flour, as auxiliary materials, yeast, yeast food, sugar, salt, fat, chicken egg, Examples include dairy products.
[0009]
Examples of yeast to be used include fresh yeast and dry yeast.
As yeast food, ammonium salts such as ammonium chloride, ammonium sulfate and ammonium hydrogen phosphate, calcium salts such as calcium carbonate, calcium sulfate and primary calcium phosphate, oxidizing agents such as ammonium persulfate and ascorbic acid, reducing agents such as glutathione and cysteine , A composition in which an enzyme agent such as amylase and protease, a surfactant such as glycerin fatty acid ester and calcium stearyl lactate, and a dispersant such as sodium chloride and starch are appropriately combined.
[0010]
Examples of the saccharide include honey sugar, honey sugar, liquid sugar, fructose, invert sugar, starch sugar and the like.
[0011]
Examples of fats and oils include butter, margarine, shortening, lard and the like.
[0012]
Examples of chicken eggs include frozen eggs, liquid eggs, dried eggs, concentrated eggs, and the like.
[0013]
Examples of dairy products include city milk, powdered milk, condensed milk, cheese, fresh cream, yogurt and the like.
[0014]
In the present invention, when pectin is added in an amount of 0.2 to 5% by weight based on flour, the flavor and texture are remarkably improved.
[0015]
These bread raw materials can be appropriately selected and used depending on the type of bread and the bread making method.
[0016]
Examples of breads obtained by the method of the present invention include various breads such as bread, confectionery bread, Danish pastry, French bread, croissant, butter roll, brioche and the like, especially breads for sandwiches and docks. Suitable for
[0017]
【Example】
EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
[0018]
Example 1
To 100 parts by weight of flour, 2 parts by weight of yeast, 2 parts by weight of salt, 1 part by weight of shortening and 62 parts by weight of water were added and kneaded.
The kneaded bread dough is divided into 80g portions after taking the floor time at room temperature for 30 minutes, rounded, formed into a flat roll after taking bench time for 20 minutes, put into a refrigerator at 8 ° C for 12 hours Fermentation was performed. Next, baking was performed in an oven at a temperature of 400 ° C. for 100 seconds to obtain bread.
[0019]
Example 2
To 100 parts by weight of flour, 1 part by weight of yeast, 2 parts by weight of salt, 2 parts by weight of sugar, 4 parts by weight of shortening, 0.5 part by weight of pectin and 60 parts by weight of water were added and kneaded.
The kneaded bread dough was taken at room temperature for 10 minutes, then uniformly rolled to a thickness of 5 mm, cut into a 10 cm square, placed in a refrigerator at 5 ° C., and fermented for 14 hours. Next, baking was performed in an oven at a temperature of 420 ° C. for 80 seconds to obtain bread.
[0020]
Reference example: Kneading by adding 2.2 parts by weight of yeast, 1.8 parts by weight of salt, 2 parts by weight of sugar, 2 parts by weight of skim milk powder, 6 parts by weight of margarine and 64 parts by weight of water to 100 parts by weight of wheat flour. Went.
The kneaded bread dough was taken at room temperature for 60 minutes, then divided into 120 g portions, rounded, placed in a 12 ° C. refrigerator, and fermented for 8 hours. Next, the dough was formed into a disk shape having a diameter of 12 cm, subjected to final fermentation for 60 minutes under conditions of a temperature of 32 ° C. and a humidity of 75%, and then baked in an oven at a temperature of 320 ° C. for 180 seconds to obtain bread. .
[0021]
Comparative Example 1
To 100 parts by weight of flour, 2 parts by weight of yeast, 2 parts by weight of salt, 1 part by weight of shortening and 62 parts by weight of water were added and kneaded.
The kneaded bread dough is divided into 80 g at room temperature after taking a floor time of 30 minutes, rounded, and after taking a bench time of 20 minutes, it is formed into a flat roll, put into a constant temperature room at 27 ° C., Fermentation was performed for 70 minutes. Next, it was baked in an oven at a temperature of 190 ° C. for 9 minutes to obtain bread.
[0022]
Comparative Example 2
Comparative Example 1 was performed in the same manner as Comparative Example 1 except that the baking was performed in an oven at a temperature of 400 ° C. for 100 seconds.
[0023]
Comparative Example 3
In the comparative example 1, it carried out like the comparative example 1 except having performed fermentation for 12 hours in the 8 degreeC refrigerator compartment.
[0024]
Comparative Example 4
1 part by weight of yeast, 2 parts by weight of salt, 2 parts by weight of sugar, 4 parts by weight of shortening and 60 parts by weight of water were added to 100 parts by weight of flour and kneaded.
The kneaded bread dough was taken at room temperature for 10 minutes and then uniformly rolled to a thickness of 5 mm, cut into a 10 cm square, placed in a thermostatic chamber at 27 ° C., and fermented for 1 hour. The bread was then baked in an oven at a temperature of 200 ° C. for 8 minutes.
[0025]
Comparative Example 5
Comparative Example 4 was performed in the same manner as Comparative Example 4 except that baking was performed in an oven at a temperature of 420 ° C. for 80 seconds.
[0026]
Comparative Example 6
In Comparative Example 4, fermentation was carried out for 14 hours in a refrigerator at 5 ° C., and calcination was carried out in the same manner as Comparative Example 4 except that it was carried out in an oven at 200 ° C. for 8 minutes.
[0027]
Test Examples The breads obtained in Examples 1 and 2, Reference Examples and Comparative Examples 1 to 6 were evaluated according to the evaluation criteria shown in Table 1 by 10 panelists. The evaluation results are shown in Table 2.
[0028]
[Table 1]
[0029]
[Table 2]
[0030]
【The invention's effect】
According to the method of the present invention, the fragrance of rich fermentation is high, umami is delicious, has a soft and soft feeling, has a mouthfeel that is good for melting in the mouth, has a glossy film quality and has a honeycomb-like tin, and Breads having a uniform spot-like burn can be obtained.
Claims (1)
Priority Applications (1)
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JP2003077097A JP4231312B2 (en) | 2003-03-20 | 2003-03-20 | Bread production method |
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JP2003077097A JP4231312B2 (en) | 2003-03-20 | 2003-03-20 | Bread production method |
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JP2004283041A JP2004283041A (en) | 2004-10-14 |
JP4231312B2 true JP4231312B2 (en) | 2009-02-25 |
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JP2003077097A Expired - Lifetime JP4231312B2 (en) | 2003-03-20 | 2003-03-20 | Bread production method |
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Families Citing this family (1)
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NL2000646C2 (en) * | 2007-05-11 | 2008-11-13 | Tjitse Jacob Offenga | Bread baking method, involves selecting and weighing raw materials such as flour or meal, water and yeast, kneading dough mixture to form dough, and modulating bread units to bake bread |
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JPS6028248B2 (en) * | 1982-07-19 | 1985-07-03 | 定夫 岡田 | Baked bread manufacturing method |
FR2594298B1 (en) * | 1986-02-14 | 1991-02-22 | Viron Philippe | NATURAL BREAD, DEHYDRATE, MANUFACTURING METHOD AND FLOUR FOR IMPLEMENTING THE PROCESS |
JP3167692B2 (en) * | 1999-03-16 | 2001-05-21 | 敷島製パン株式会社 | Bread manufacturing method |
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