JPH02117340A - Bread for sandwich - Google Patents
Bread for sandwichInfo
- Publication number
- JPH02117340A JPH02117340A JP63270441A JP27044188A JPH02117340A JP H02117340 A JPH02117340 A JP H02117340A JP 63270441 A JP63270441 A JP 63270441A JP 27044188 A JP27044188 A JP 27044188A JP H02117340 A JPH02117340 A JP H02117340A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- assimilated
- fermentation
- sugar
- dough
- 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.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims description 14
- 150000008163 sugars Chemical class 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 5
- 230000003020 moisturizing effect Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- -1 oligosaccharide alcohols Chemical class 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- LRDIEHDJWYRVPT-UHFFFAOYSA-N 4-amino-5-hydroxynaphthalene-1-sulfonic acid Chemical compound C1=CC(O)=C2C(N)=CC=C(S(O)(=O)=O)C2=C1 LRDIEHDJWYRVPT-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はサンドイッチ用のパンに関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to sandwich bread.
（従来の技術）
従来サンドインチ用パンを含めて一般的にパンは製造後
の時間の経過とともに、しつとりさが低下し、通常クラ
ムのみを用いるサンドインチの場合においても、焼き上
げ２４〜４８時間後のしつとりさの低下が問題となって
いる。(Prior Art) In general, bread, including bread for conventional sandwiches, becomes less moist as time passes after manufacturing, and even in the case of sandwiches using only crumbs, it takes 24 to 48 hours after baking. The problem is the later decline in composure.
また、従来の液糖（異性化糖、ショ糖）もしくは上白糖
を糖質原料として使用する場合、焼成によって黄金褐色
のクラストを形成するため、特にトーストしないで生で
パンを食した時、クラストの「ひき」が強くて、食べに
くいという欠点が問題となっている。In addition, when conventional liquid sugar (high-fructose sugar, sucrose) or white sugar is used as a carbohydrate raw material, a golden-brown crust is formed during baking. The problem is that it has a strong ``punch'' and is difficult to eat.
本発明は従来の問題を解決するためになされたもので、
とくにクラストの白く、その〃さが薄く、加えてクラム
の保湿性の高いサンドイッチ用のパンを製造しようとす
るものである。The present invention was made to solve the conventional problems,
In particular, the aim is to produce sandwich bread with a white, thin crust and a crumb with high moisturizing properties.
（課題を解決するための手段）
本発明は上述の問題を果たすものであって、パン生地に
おいて、これに含有させる糖類の山を、最終醗酵が終る
までに責化しつくす程度とし、かつ醗酵によって資化さ
れることのない糖アルコールを加えてなるパン生地を焼
成したことを特徴とするサンドイッチ用パンとするもの
である。(Means for Solving the Problems) The present invention solves the above-mentioned problem, and the present invention reduces the amount of sugars contained in bread dough to such an extent that it is completely absorbed by the time the final fermentation is completed, and also reduces the amount of sugars contained in the dough by the end of the final fermentation. This sandwich bread is characterized by being baked from bread dough to which a sugar alcohol that does not become oxidized is added.
すなわち、本発明は従来の液糖の大部分を糖アルコール
に置換えて用いることによりクラムの保湿性の高い、し
っとりさの低下の少ないパンとすることができた。That is, in the present invention, by replacing most of conventional liquid sugar with sugar alcohol, it was possible to obtain bread with high crumb moisturizing properties and less loss of moistness.
本発明に使用する糖アルコールは、糖分子のカルボニル
基を還元して得られるものである。The sugar alcohol used in the present invention is obtained by reducing the carbonyl group of a sugar molecule.
本発明においてはパン生地に液糖、上白糖等の配合量を
パン生地の最終醗酵終了までに完全に資化される程度と
しであるため、焼成においてこれら還元糖とアミノ酸と
の間に起るはずのメイラード反応が起らないようにでき
る。このメイラード反応は黄金褐色をパンに与える反応
であるから、焼成においてクラストが白色を呈する。さ
らにこの生地には醗酵によって資化されることのない糖
アルコールが配合されているので、白くて厚さの薄い「
ひき」が弱く、保湿性の高いパンが得られる。In the present invention, the amount of liquid sugar, caster sugar, etc. added to the bread dough is such that it will be completely assimilated by the end of the final fermentation of the bread dough. It is possible to prevent the Maillard reaction from occurring. This Maillard reaction gives bread a golden brown color, so the crust takes on a white color during baking. Furthermore, this dough contains sugar alcohol that cannot be assimilated through fermentation, making it white and thin.
You can get bread with low grinding and high moisturizing properties.
本発明において使用する糖アルコールは前述のように糖
類分子のカルボニル基を還元して得られ、分岐オリゴ糖
および、単糖類のカルボニル基が還元され、分岐オリゴ
糖アルコール、単糖アルコールを主成分とするものでそ
の甘味度は砂糖の１／２である。しかし、糖アルコール
は、イーストによって資化されないのが特徴であるため
、パン生地の醗酵にはブドウ糖もしくは上白糖、液糖を
加える必要があり、その配合量は前述のようにパン生地
の最終醗酵終了までにイーストによって資化されてしま
うような量であって、通常、原料小麦粉に対し、５％〜
２０％の量が推奨される。The sugar alcohol used in the present invention is obtained by reducing the carbonyl groups of sugar molecules as described above, and the carbonyl groups of branched oligosaccharides and monosaccharides are reduced, and the main components are branched oligosaccharide alcohols and monosaccharide alcohols. Its sweetness is 1/2 that of sugar. However, since sugar alcohols are characterized by not being assimilated by yeast, it is necessary to add glucose, caster sugar, or liquid sugar to the fermentation of bread dough, and the amount of addition is limited until the final fermentation of the bread dough is completed, as mentioned above. It is the amount that can be assimilated by yeast, and is usually 5% or more of the raw flour.
An amount of 20% is recommended.
以下、実施例の１例として配合ｍと工程を示せば、次頁
の通りである。Hereinafter, as an example, the formulation m and the steps are shown on the next page.
（以下余白）
小麦粉
イースト
イーストフード
乳化剤
食塩
糖アルコール
油脂
ブドウ糖
水
中種混捏時開
捏上温度
ａ１酵時間
Ｓ酸室温度
湿度
中種（％）
本捏（％）
０．１
０．３
（固形分１０％）
低速３分 中低速１分
（カント−ミキサーＣ５−３５）
２４℃
ｈ
２７℃
８０％
〔効 果〕
本発明によって従来の食パンに比ベクラムの保湿性が高
く、長時間しっとりさの低下が少なく、さらにはクラス
トが白く、その厚さが薄く、［ひき］の弱いパンが得ら
れる。これは従来の食パンに比べて、糖アルコールの水
分保持能力が高いためである。(Leaving space below) Flour Yeast Yeast Food Emulsifier Salt Sugar Alcohol Oil Glucose Seeds in Water Opening during kneading Temperature a1 Fermentation time S Acid Room Temperature Humidity Medium Seeds (%) Main kneading (%) 0.1 0.3 (Solid content 10 %) 3 minutes on low speed 1 minute on medium-low speed (Canto mixer C5-35) 24℃ h 27℃ 80% [Effect] The present invention has higher moisturizing properties of Beklam compared to conventional bread, and reduces the moisture content for a long time. Moreover, bread with a white crust, thinner bread, and weak grinding can be obtained. This is because sugar alcohol has a higher water retention ability than conventional bread.
またパネラ−７名による１０点評価法の平均点は下表の
通りであった。The average score of the 10-point evaluation method by seven panelists was as shown in the table below.
捏上温度
フロアタイム
ベンチタイム
最終醗酵時間
最終醗酵室温度
最終醗酵室湿度
焼成時間
焼成湿度
２８℃
２０分
２０分
５０分
３８℃
８５℃
４０分
１９０℃〜
２１０℃
なお、対照は本捏において糖アルコール、ブドウ糖を使
用せず液糖を８％、食塩を２％使用した。Baking temperature Floor time Bench time Final fermentation time Final fermentation room temperature Final fermentation room humidity Baking time Baking humidity 28°C 20 minutes 20 minutes 50 minutes 38°C 85°C 40 minutes 190°C to 210°C Note that sugar alcohol was used as a control in this compilation. , instead of using glucose, 8% liquid sugar and 2% salt were used.
Claims (1)
醗酵が終わるまでに資化されつくす程度とし、かつ、醗
酵によって資化されることのない糖アルコールを加えて
なるパン生地を焼成したことを特徴とするサンドイッチ
用パン。The bread dough is characterized in that the amount of sugars contained in the dough is set to such an extent that it will be fully assimilated by the end of the final fermentation, and a sugar alcohol that is not assimilated by fermentation is added to the bread dough. sandwich bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63270441A JPH02117340A (en) | 1988-10-26 | 1988-10-26 | Bread for sandwich |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63270441A JPH02117340A (en) | 1988-10-26 | 1988-10-26 | Bread for sandwich |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02117340A true JPH02117340A (en) | 1990-05-01 |
Family
ID=17486327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63270441A Pending JPH02117340A (en) | 1988-10-26 | 1988-10-26 | Bread for sandwich |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02117340A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002199840A (en) * | 2000-04-25 | 2002-07-16 | Sanei Gen Ffi Inc | Heated sweet and its application |
| JP2002233299A (en) * | 2001-02-05 | 2002-08-20 | Sanei Gen Ffi Inc | Bread prepared with light baked color and method for producing the same |
| JP2007097554A (en) * | 2005-09-07 | 2007-04-19 | Showa Sangyo Co Ltd | White baked bread having little baked color or colored baked bread |
-
1988
- 1988-10-26 JP JP63270441A patent/JPH02117340A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002199840A (en) * | 2000-04-25 | 2002-07-16 | Sanei Gen Ffi Inc | Heated sweet and its application |
| JP2002233299A (en) * | 2001-02-05 | 2002-08-20 | Sanei Gen Ffi Inc | Bread prepared with light baked color and method for producing the same |
| JP2007097554A (en) * | 2005-09-07 | 2007-04-19 | Showa Sangyo Co Ltd | White baked bread having little baked color or colored baked bread |
| JP4614350B2 (en) * | 2005-09-07 | 2011-01-19 | 昭和産業株式会社 | White baked bread or colored baked bread with little baking color |
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