JPH0479835A - Bread and production thereof - Google Patents
Bread and production thereofInfo
- Publication number
- JPH0479835A JPH0479835A JP2195116A JP19511690A JPH0479835A JP H0479835 A JPH0479835 A JP H0479835A JP 2195116 A JP2195116 A JP 2195116A JP 19511690 A JP19511690 A JP 19511690A JP H0479835 A JPH0479835 A JP H0479835A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- bread
- dough
- weight
- soft
- 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 68
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 105
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000021329 brown rice Nutrition 0.000 claims description 30
- 239000002075 main ingredient Substances 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 4
- 235000009566 rice Nutrition 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 description 23
- 230000004151 fermentation Effects 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 19
- 235000020985 whole grains Nutrition 0.000 description 19
- 240000001417 Vigna umbellata Species 0.000 description 15
- 235000011453 Vigna umbellata Nutrition 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000015097 nutrients Nutrition 0.000 description 11
- 210000003953 foreskin Anatomy 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000006071 cream Substances 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 101100284769 Drosophila melanogaster hemo gene Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 235000012802 brown bread Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 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〕
本発明は和菓子としての饅頭の風味を特に味わうことが
できるパン及びその製造に適したパンの製造方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a bread that allows one to particularly enjoy the flavor of Japanese sweets, manju (manju), and a method for producing bread suitable for the production thereof.
従来、パンの種類としてあんパン等の菓子パン、食パン
、ロールパン等が知られている。BACKGROUND ART Conventionally, sweet breads such as red bean paste, white bread, roll bread, and the like are known as types of bread.
これらの原料としては主原料となる小麦粉の強力粉、圧
搾酵母、ショートニング、砂糖、食塩等を使用しており
、その割合は、強力粉の重量に対して、圧搾酵母２重量
％、ショートニング１０〜２０重量％、砂糖２０〜３０
重量％、食塩２重量％の割合である。製造方法としては
、まず強力粉をふるいにかけて異物を除くと同時に、粒
子間に空気を含ませて酵母が活発に働くようにさせる。These raw materials include strong wheat flour, which is the main ingredient, compressed yeast, shortening, sugar, salt, etc. The ratio is 2% by weight of pressed yeast and 10-20% by weight of shortening based on the weight of strong flour. %, sugar 20-30
% by weight, and 2% by weight of common salt. The manufacturing method involves first sifting strong flour to remove foreign substances, and at the same time, allowing air to be trapped between the particles to encourage the yeast to work more actively.
この粉の中に水でといた食塩、酵母、砂糖を加えてこね
る。そして最後にショートニングを加えてさらにこねる
。Add salt, yeast, and sugar dissolved in water to this flour and knead. Finally, add shortening and knead some more.
こね終わったものは２７℃、湿度７５％の発酵室で発酵
させ、２〜３時間後、膨張してきたものをもう一度軽く
こねてガス抜きを行う。４０分〜１時間後に第２回目の
ガス抜きを行い、生地の質を均一にして発酵を平均化さ
せ、新しい空気を入れて酵母の働きをよくし、できあが
りのきめをよくする。それから１０〜２０分後、適宜の
かたまりにして丸め、焙炉に入れてわかし、発酵をすす
めたものを成形する。それをパン型に詰め、３６０Ｃ１
湿度８０〜８５％の発酵室で２０〜５０分ぐらいさらに
発酵を行い、適当な大きさにふくれてきたとき、オーブ
ンに入れて焼く。このときのオーブンの温度は２００°
Ｃぐらいで時間は１０分ぐらいである。Once kneaded, the dough is fermented in a fermentation chamber at 27°C and 75% humidity, and after 2 to 3 hours, the expanded dough is lightly kneaded again to remove gas. After 40 minutes to 1 hour, a second degassing is performed to make the dough uniform, to even out the fermentation, and to introduce fresh air to improve the yeast's action and improve the texture of the finished dough. After 10 to 20 minutes, it is rolled into appropriate chunks, put in a roasting oven to boil, fermented, and then shaped. Pack it into a bread mold, 360C1
Ferment the dough for another 20 to 50 minutes in a fermentation room with a humidity of 80 to 85%, and when it has puffed up to an appropriate size, put it in the oven and bake. The oven temperature at this time is 200°
It takes about 10 minutes for C.
ところが、上記で製造されたパンにおいては、このパン
を食べたときにパンの弾力性が強すぎてパン独自の風味
を損ねてしまうとともに、歯ざわりがあまり無いのでパ
ンを食べたという感じが少なく、しかも従来のパンの味
には十分な満足感が得られなかった。また、これらのパ
ンには栄養分があまり含まれていないため健康面でも十
分な効果を望むことができなかった。However, when you eat the bread manufactured above, the elasticity of the bread is too strong and the unique flavor of the bread is lost, and the texture is not so good that you don't really feel like you are eating bread. Moreover, the taste of conventional bread did not provide sufficient satisfaction. Furthermore, since these breads do not contain much nutrients, they cannot provide sufficient health benefits.
本発明は前記の問題点を解決するためになされたもので
あり、その目的はパンの弾力性を抑えて、パンを食へた
ときに和菓子のような新しい味覚と満足感を十分に味わ
えるとともに、栄養分も豊富に含み健康面でも期待てき
るパン及びその製造方法を提供することにある。The present invention was made to solve the above-mentioned problems, and its purpose is to suppress the elasticity of bread so that when the bread is eaten, it can fully enjoy the new taste and satisfaction of Japanese sweets. To provide bread that is rich in nutrients and expected to be healthy, and a method for producing the same.
上記目的を達成するために第１の発明では、強力粉と薄
力粉と玄米粉とを混合して形成したパンをその要旨とす
る。In order to achieve the above object, the first invention provides bread formed by mixing strong flour, soft flour, and brown rice flour.
第２の発明では、第１の発明において主原料である強力
粉と薄力粉の混合比率を強力粉７０〜８０重量％、薄力
粉２０〜３０重量％とし、これら強力粉と薄力粉の合計
量に対して玄米粉を１５〜２５重量％とじて形成したパ
ンをその要旨とする。In the second invention, the mixing ratio of strong flour and weak flour, which are the main ingredients in the first invention, is 70 to 80% by weight of strong flour and 20 to 30% by weight of weak flour, and brown rice flour is added to the total amount of strong flour and weak flour. The gist of the bread is 15 to 25% by weight.
第３の発明では、前記強力粉と薄力粉と玄米粉に酵母菌
及び調味成分を混合したものを発酵させ、その発酵させ
たものを適宜な形状に成形し、さらに成形したものを発
酵させ、この発酵させたものを焼き上げたパンの製造方
法をその要旨とする。In the third invention, a mixture of strong flour, soft flour, and brown rice flour with yeast and seasoning ingredients is fermented, the fermented product is molded into an appropriate shape, and the molded product is further fermented. The gist is a method for producing bread made from baked goods.
次に上記本発明の各構成要件について説明する。Next, each component of the above-mentioned present invention will be explained.
本発明で使用する強力粉は粘度が高い硬質小麦粉が好ま
しく、薄力粉は粘度が低い軟質小麦粉が好ましい。また
、玄米粉は玄米を煎って、次に煎った玄米をミキサー等
にかけて砕したものであり、特に５０＃の篩に通したも
のが好適である。（以下玄米全粒粉という）。The strong flour used in the present invention is preferably hard wheat flour with high viscosity, and the weak flour is preferably soft wheat flour with low viscosity. Moreover, brown rice flour is obtained by roasting brown rice and then grinding the roasted brown rice using a mixer, etc., and powder passed through a 50# sieve is particularly suitable. (hereinafter referred to as brown rice whole grain flour).
次に第２の発明でいう強力粉、薄力粉及び玄米全粒粉の
混合割合について説明する。Next, the mixing ratio of strong flour, soft flour, and brown rice whole grain flour in the second invention will be explained.
即ち、強力粉と薄力粉の混合割合は強力粉７０〜８０重
量％、薄力粉２０〜３０重量％であり、この混合比率外
で強力粉と薄力粉を混合させた場合には和菓子の饅頭の
ような独特な歯ざわりを醸し出すことは出来ない。その
理由として、強力粉が８０重量％を越える場合（薄力粉
が２０重量％未満となる）については、それぞれの原料
を混合させて発酵させる際に酵母菌が発する気泡のほと
んどを生地内へ封入してしまうため焼き上がったパンの
弾力性があり過ぎ、柔らか（なってしまうため従来のパ
ンと同様になってしまう。In other words, the mixing ratio of strong flour and soft flour is 70 to 80% by weight of strong flour and 20 to 30% by weight of soft flour, and when strong flour and soft flour are mixed outside of this mixing ratio, a unique texture similar to the Japanese sweets of manju is produced. It is not possible to create. The reason for this is that when strong flour exceeds 80% by weight (soft flour is less than 20% by weight), most of the air bubbles produced by yeast when mixing and fermenting each ingredient are sealed into the dough. Because of this, the baked bread becomes too elastic and soft, making it similar to conventional bread.
一方、強力粉７０重量％未満とした場合（薄力粉が３０
重量％を越えることになる）発酵する際に酵母菌か発す
る気泡のほとんどを生地外へ放出しすぎてしまうため焼
き上がったパンには弾力性もな（、硬すぎてしまう。On the other hand, when strong flour is less than 70% by weight (soft flour is 30% by weight)
Because most of the air bubbles produced by the yeast during fermentation are released to the outside of the dough, the baked bread has no elasticity (and is too hard).
また、玄米全粒粉の混合比率は上記強力粉と薄力粉の合
計量に対し１５〜２５重量％であり、この混合割合が２
５重量％を越える場合には生地を焼き上げたときにパン
がくずれた形状に成形されてしまう。In addition, the mixing ratio of brown rice whole grain flour is 15 to 25% by weight based on the total amount of strong flour and soft flour, and this mixing ratio is 2.
If the amount exceeds 5% by weight, the bread will be formed into a collapsed shape when the dough is baked.
一方、１５重量％未満の場合には玄米全粒粉の風味が出
なくなり、また玄米全粒粉に含まれている栄養分を十分
に摂取することができなくなってしまう。On the other hand, if it is less than 15% by weight, the flavor of whole grain brown rice flour will not come out, and the nutrients contained in whole grain brown rice flour will not be able to be sufficiently ingested.
次に、第３の発明でいうパンの製造方法について説明す
る。前記強力粉、薄力粉及び玄米全粒粉に、酵母菌と調
味成分を混合した後発酵させる。Next, the bread manufacturing method according to the third invention will be explained. The strong flour, soft flour, and brown rice whole grain flour are mixed with yeast and seasoning ingredients, and then fermented.
酵母菌は通常大きさ５〜１０ミクロンで温度が２７〜３
７℃でよく繁殖するものであり、調味成分は生クリーム
、砂糖、食塩等である。Yeast usually has a size of 5-10 microns and a temperature of 27-3
It grows well at 7°C, and seasoning ingredients include fresh cream, sugar, and salt.
上記発酵における発酵時間は従来の発酵時間よりも短時
間でよく、それによって酵母菌が発する気泡を適度に抑
制することができる。発酵させた後それぞれのパンの形
状に成形し、さらに次の発酵を行う。ここでの発酵時間
は最初の発酵時間と同時間であるが、温度は最初の発酵
温度より高くして発酵させる。次に２度発酵させたもの
を焼き上げる。このときの焼き上げ温度は従来よりも高
温であり、焼き上げ時間は従来よりも短時間でよい。The fermentation time in the above fermentation may be shorter than the conventional fermentation time, thereby making it possible to appropriately suppress bubbles generated by the yeast. After fermentation, it is shaped into the shape of each bread, and the next fermentation is carried out. The fermentation time here is the same as the first fermentation time, but the temperature is higher than the first fermentation temperature. Next, it is fermented twice and then baked. The baking temperature at this time is higher than conventional ones, and the baking time can be shorter than conventional ones.
第１の発明においては、強力粉はパンの生地を発酵させ
たときに生地の膨張を補助し、一方薄刃粉はパンの生地
を発酵させたとき生地の膨張を阻止する作用をする。ま
た、玄米全粒粉は多種のビタミンや繊維質等が含まれて
おり栄養価の高い食品であるため、玄米全粒粉を混合す
ることによりパンを栄養価の高い食品にすることができ
る。In the first invention, the strong flour assists the expansion of the bread dough when it is fermented, while the light flour acts to prevent the expansion of the bread dough when it is fermented. In addition, brown rice whole grain flour is a highly nutritious food containing various vitamins and fibers, so by mixing brown rice whole grain flour, bread can be made into a highly nutritious food.
第２の発明においては、主原料である強力粉と薄力粉の
混合比率を強力粉７０〜８０重量％、薄力粉２０〜３０
重量％とじ、強力粉と薄力粉の合計量に対して玄米全粒
粉を１５〜２５重量％とすることにより、第１の発明の
作用か十分に発揮され、従来のパンでは味わうことので
きなかった感触を満喫でき、同時に栄養分も容易に摂取
できる。In the second invention, the mixing ratio of strong flour and weak flour, which are the main raw materials, is 70 to 80% by weight of strong flour and 20 to 30% by weight of weak flour.
By adding 15 to 25% by weight of brown rice whole grain flour to the total amount of strong flour and soft flour, the effect of the first invention is fully demonstrated, and the bread has a texture that cannot be enjoyed with conventional bread. You can enjoy it to the fullest and at the same time easily get the nutrients.
第３の発明においては、強力粉は酵母菌か発酵するとき
に発する気泡をパンの生地内部へ封入し、薄力粉は酵母
菌が発酵するときに発する気泡をパンの生地外へ放出さ
せる。従って、両者の混合により、適度な弾力性を醸し
出すことができる。また、玄米全粒粉を混合させること
により米の風味に加え、パンにビタミン類や繊維質等の
栄養分を付与することができる。酵母菌を混合すること
によってパンを膨張させ、さらに調味成分を混合させる
ことによってパンに甘味や柔軟性を与える。In the third aspect of the invention, strong flour encapsulates air bubbles generated when yeast ferments into the bread dough, and weak flour allows air bubbles generated when yeast ferments to be released outside the bread dough. Therefore, by mixing the two, appropriate elasticity can be created. In addition, by mixing brown rice whole grain flour, in addition to the flavor of rice, it is possible to impart nutrients such as vitamins and fiber to the bread. Bread is expanded by mixing yeast, and sweetness and softness are imparted to bread by mixing seasoning ingredients.
これらの原料を混合させて本発明のパンを製造するが、
本発明の製造方法ではこれらの原料を混合させて発酵さ
せることによってパンの生地のきめを細かくし、気泡を
小さくする。次いで発酵させ生地を適宜な形状に成形す
ることによってパンを食べやすくしたり、外観を良好に
保持できる。The bread of the present invention is produced by mixing these raw materials,
In the manufacturing method of the present invention, these raw materials are mixed and fermented to make the texture of the bread dough fine and to reduce air bubbles. The dough is then fermented and shaped into an appropriate shape, making the bread easier to eat and maintaining its appearance.
さらに成形した物を発酵させることによってパンの生地
をほどよく膨張させる。この発酵させたパンの生地を焼
き上げることによってパンを和菓子の饅頭のような風味
にすることができる。Furthermore, by fermenting the molded product, the bread dough expands just the right amount. By baking this fermented bread dough, it is possible to give the bread a flavor similar to the Japanese sweets manju.
以下、本発明を具体化した一実施例をあんパンの製造工
程に従って説明する。Hereinafter, an embodiment embodying the present invention will be described according to the process of manufacturing red bean paste.
あんパンの***となる生地の原料は、強力粉、薄力粉、
玄米全粒粉、生クリーム、砂糖（ここでは精製していな
い粗糖を使用しているので以下粗糖という。）、食塩、
マーガリン、大豆粉、卵、水、酵母菌であり、あんパン
の中身となるあんこはヘモ鉄（三菱化成工業株式会社製
の商品）を含有している物を使用している。The raw materials for the dough that becomes the foreskin of anpan are strong flour, soft flour,
Whole grain brown rice flour, fresh cream, sugar (hereinafter referred to as raw sugar as we are using unrefined raw sugar), salt,
The ingredients are margarine, soybean flour, eggs, water, and yeast, and the red bean paste that makes up the filling contains hemoiron (a product manufactured by Mitsubishi Chemical Corporation).
以上の原料を混合して製造するが、それぞれの混合比率
は、強力粉７０重量％、薄力粉３０重量％とじて強力粉
と薄力粉を混合し合計量に対し、他の材料の混合比率は
玄米全粒粉２０重量％、生クリーム２０重量％、粗糖５
重量％、食塩２重量％、マーガリン１０重量％、大豆粉
１重量％、卵ｌＯ重量％、水は玄米全粒粉と同量の２０
重量％、酵母菌２重量％であり、中身となるあんこはあ
んパン１個に対して４０ｇである。ヘモ鉄はあんこ４０
ｇに対して６■の混合比率である。Manufactured by mixing the above raw materials, the mixing ratio of each is 70% by weight of strong flour and 30% by weight of soft flour, and the mixing ratio of other ingredients is 20% by weight of brown rice whole wheat flour based on the total amount of strong flour and soft flour. %, fresh cream 20% by weight, raw sugar 5
Weight%, salt 2% by weight, margarine 10% by weight, soybean flour 1% by weight, egg 10% by weight, water 20% by weight, same amount as brown rice whole grain flour.
% by weight, yeast bacteria is 2% by weight, and the content of red bean paste is 40g for one red bean paste. Hemo iron is Anko 40
The mixing ratio is 6 .mu.g.
第１工程では、強力粉及び薄力粉をふるいにかけて異物
を除く。異物を除くことによってパンの生地はきめ細か
になり、賞味したときに美味となる。ふるいにかけた強
力粉及び薄力粉に粗糖、食塩、マーガリン、大豆粉、卵
、生クリームを混合機又は手を使用して混合する。In the first step, strong flour and soft flour are sieved to remove foreign substances. By removing foreign substances, the bread dough becomes finer and more delicious when eaten. Mix the sifted strong flour and soft flour with the raw sugar, salt, margarine, soy flour, eggs, and fresh cream using a mixer or by hand.
従来のパンに使用している砂糖は精製しである白砂糖で
あるが、ここでは精製していない粗糖を使用している。Traditionally, the sugar used in bread is refined white sugar, but here we use unrefined raw sugar.
前記粗糖には白砂糖にはないミネラルが十分に含有され
ているので白砂糖では得ることができない栄養分を補う
ことができる。また、砂糖及び粗糖は***に甘味を付け
る作用と柔軟性をもたせる作用がある。Since the raw sugar contains enough minerals that white sugar does not have, it can supplement nutrients that cannot be obtained from white sugar. In addition, sugar and raw sugar have the effect of sweetening the foreskin and giving it flexibility.
しかし本実施例の粗糖の使用量と従来の砂糖の使用量を
比較すると、本実施例の粗糖の使用量が大幅に減量され
ている。粗糖の減員分***の甘味及び柔軟性も失われる
が、両件用を補うためにここでは生クリームを混合させ
ている。However, when comparing the amount of raw sugar used in this example with the amount of conventional sugar used, the amount of raw sugar used in this example is significantly reduced. When the raw sugar is reduced, the sweetness and flexibility of the foreskin are also lost, but fresh cream is mixed here to compensate for both.
生クリームにも***に柔軟性及び甘味を付ける作用があ
るので、粗糖が少量でも***に柔軟性及び甘味を十分に
付与することができる。さらに、生クリームには***に
濃と円やかさを与え、あんパンの風味をさらに向上させ
ている。その他の調味成分もあんパンの風味を向上させ
る作用をする。Since fresh cream also has the effect of imparting flexibility and sweetness to the foreskin, even a small amount of raw sugar can sufficiently impart flexibility and sweetness to the foreskin. Furthermore, the fresh cream gives the foreskin a rich and rounded texture, further improving the flavor of the bean paste. Other seasoning ingredients also act to improve the flavor of the red bean paste.
第２工程では、第１工程で混合したものとは別に、ふる
いにかけた玄米全粒粉に同玄米全粒粉と同量の水を加え
て練り上げ、糊状にする。玄米全粒粉には多くのビタミ
ン類や繊維質等が多分に含有されているので、玄米全粒
粉を混合することにより栄養分が豊富なあんパンになる
。また、玄米全粒粉と同量の水を加えることにより程良
い糊状となって、後で第１工程の混合物と混合させると
きに容易に混合することができる。In the second step, separate from the mixture in the first step, the same amount of water as the whole brown rice flour is added to the sifted whole grain flour and kneaded into a paste. Whole grain brown rice flour contains many vitamins and fiber, so by mixing it with whole grain brown rice, you can create anpan that is rich in nutrients. In addition, by adding the same amount of water as whole grain brown rice flour, it becomes a suitable paste-like consistency that can be easily mixed with the mixture in the first step later.
第３工程では、第１工程で混合させたものと、第２工程
で糊状に練り上げた玄米全粒粉とを練り合わせる。この
練り合わせたものかあんパンの***の生地となる。In the third step, the mixture in the first step and the whole brown rice flour kneaded into a paste in the second step are kneaded together. This mixture becomes the dough for the foreskin of red bean paste.
第４工程では、生地を発酵させる。発酵条件は発酵所要
時間を１時間、温度２７°Ｃ１湿度８５２６とする。こ
のとき、酵母菌が発酵することによって気泡が生じ、生
地を膨張させる。このとき発酵所要時間が長いと生地が
膨張しすぎる傾向があり、逆に発酵所要時間が短いと生
地内に発生した気泡が少なすぎるため膨張しにくい傾向
がある。温度２７°Ｃ及び湿度８５％にすることによっ
て酵母菌が最も発育しやすいようになっている。In the fourth step, the dough is fermented. The fermentation conditions are as follows: fermentation time: 1 hour, temperature: 27°C, humidity: 8526°C. At this time, the yeast ferments, creating air bubbles that cause the dough to expand. At this time, if the fermentation time is long, the dough tends to expand too much, and conversely, if the fermentation time is short, there are too few air bubbles generated in the dough, which tends to make it difficult to expand. By setting the temperature to 27°C and the humidity to 85%, yeast can grow most easily.
第５工程では、前記発酵条件の下で発酵させたパンの生
地をあんパンの形状に成形して、その成形した生地の中
へヘモ鉄を含有させたあんこを埋め込む。このあんこに
含まれるヘモ鉄は現代人には不足といわれている栄養素
の１つであり、しかも他の鉄分と比較すると体内への吸
収率が非常に優れている。従って、あんこにヘモ鉄を含
有させることにとよってあんこの栄養面での価値が向上
する。In the fifth step, the bread dough fermented under the above-mentioned fermentation conditions is formed into the shape of a red bean paste, and the red bean paste containing hemoiron is embedded into the formed dough. The hemoiron contained in this red bean paste is one of the nutrients that modern people are said to be lacking in, and compared to other types of iron, it is absorbed into the body at an extremely high rate. Therefore, by including hemoiron in red bean paste, the nutritional value of red bean paste is improved.
第６エ程では、第５工程であんこを埋め込んだパンの生
地を前記第４工程で発酵させたときの条件とは別の発酵
条件の下でさらに発酵させる。ここでの発酵条件は発酵
所要時間１時間、温度３７℃、湿度８５％である。ここ
で２度目の発酵をすることによって、さらにでき上がり
の際のきめを細かくする。In the sixth step, the bread dough in which the red bean paste was embedded in the fifth step is further fermented under fermentation conditions different from the conditions under which it was fermented in the fourth step. The fermentation conditions here were that the fermentation time was 1 hour, the temperature was 37°C, and the humidity was 85%. A second fermentation is performed here to further refine the texture of the finished product.
第７エ程では、第６エ程で発酵させた生地をオーブンに
入れて焼き上げる。それにより、目的とするあんパンが
得られる。このときの焼き上げ条件は、オーブン温度２
３０℃、焼き上げ時間８分とする。ここでの焼き上げ条
件と従来の焼き上げ条件を比較すると、ここでのオーブ
ン温度は従来のオーブン温度１９０〜２００℃よりも高
温であり、焼き上げ時間は従来の１０分より短くなって
いる。焼き上げ温度を高温にし、さらに焼き上げ時間を
短くすることによって、生地内の水分をある程度までし
か逃がさないため、でき上がったあんパンに程良い柔軟
性を醸し出すことができる。In the seventh step, the dough fermented in the sixth step is placed in the oven and baked. As a result, the desired anpan can be obtained. The baking conditions at this time are oven temperature 2
Bake at 30℃ for 8 minutes. Comparing the baking conditions here and the conventional baking conditions, the oven temperature here is higher than the conventional oven temperature of 190 to 200° C., and the baking time is shorter than the conventional 10 minutes. By setting the baking temperature to a high temperature and shortening the baking time, the moisture in the dough only escapes to a certain extent, giving the finished bean bread just the right amount of flexibility.
上記のように、本実施例のあんパン及びその製造方法に
よれば、あんパンを手で触ったとき饅頭のような感触が
あるとともに、あんパンを食べたときの感触が適度な硬
さと弾力性によって和菓子の饅頭のような感触になるの
で、あんパンの味覚を十分に満喫できる。また、玄米全
粒粉によって米の風味を醸し出しているので洋風の味と
和風の味の２つを楽しむことができる。さらに、***及
びあんこに含有されている豊富な栄養分が容易に摂取で
きる。As described above, according to the anpan and its manufacturing method of the present example, when the anpan is touched with the hand, it feels like a manju, and when the anpan is eaten, it has an appropriate hardness and elasticity. Depending on the texture, the texture is similar to the Japanese sweets manju, so you can fully enjoy the taste of anpan. In addition, since the brown rice whole grain flour creates a rice flavor, you can enjoy both Western and Japanese flavors. Furthermore, the rich nutrients contained in the foreskin and red bean paste can be easily ingested.
本発明は上記実施例に限定されるものではなく、次のよ
うに実施してもよい。The present invention is not limited to the above embodiments, but may be implemented as follows.
（１）パンの中身となるヘモ鉄を含有したあんこに代え
てアップルジャム、イチゴジャム等を埋め込んだり、ヘ
モ鉄を含有した栗あんを埋め込むことにより、従来の菓
子パンでは味わうことができなかった風味を味わうこと
ができる。(1) By embedding apple jam, strawberry jam, etc. in place of the red bean paste containing hemoiron, which is the filling of the bread, or by embedding chestnut bean paste containing hemoiron, a flavor that cannot be enjoyed with conventional sweet breads is created. You can taste it.
（２）パンの中には何も埋め込まず、***だけを利用し
て生クリーム食パン、ロールパン等を製造してもよい。(2) Fresh cream bread, bread rolls, etc. may be manufactured using only the foreskin without embedding anything in the bread.
また、***にヘモ鉄を入れて黒パン、コーヒーパン、チ
ョコレートパン等を製造することもできる。It is also possible to make brown bread, coffee bread, chocolate bread, etc. by adding hemoiron to the foreskin.
以上詳述したように第１の発明によれば、強力粉と薄力
粉を主原料にしたことにより、パンの生地を発酵させる
際生地の膨張を補助するとともに生地の膨張を一定限度
に抑制することにより、従来のパンには無い和菓子のよ
うな新しい味覚を満喫でき、さらに玄米全粒粉を混合さ
せているので栄養価が向上するという効果を奏する。As detailed above, according to the first invention, by using strong flour and soft flour as the main ingredients, when fermenting bread dough, it assists the expansion of the dough and suppresses the expansion of the dough to a certain limit. , you can enjoy a new taste like Japanese sweets that is not found in conventional bread, and since it is mixed with whole grain brown rice, it has the effect of improving nutritional value.
第２の発明によれば、強力粉と薄力粉及び玄米全粒粉の
混合比率を所定の範囲に規定することにより、従来のパ
ンでは味わうことのできなかった風味、感触を十分に満
喫できるとともに豊富な栄養分も容易に摂取できるとい
う効果を奏する。According to the second invention, by regulating the mixing ratio of strong flour, soft flour, and whole grain brown rice flour within a predetermined range, it is possible to fully enjoy the flavor and texture that could not be enjoyed with conventional bread, and it is also rich in nutrients. It has the effect of being easily ingested.
第３の発明によれば、強力粉は酵母菌が発酵する際に発
する気泡をパンの生地内部へ封入し、薄力粉は酵母菌が
発酵する際に発する気泡をパンの生地外へ放出するとい
う両者の作用によって、焼き上がったときに従来のパン
よりも弾力性及び柔軟性が抑えられているため、パンを
食べたときにパンの味覚を十分に満喫でき、しかもパン
には豊富な栄養素が含まれているので健康面でも期待で
き、このようなパンが従来の製造方法よりも短時間でか
つ容易に製造できるという効果を奏する。According to the third invention, strong flour encapsulates air bubbles produced by yeast during fermentation into the bread dough, while weak flour releases air bubbles produced by yeast fermentation outside the bread dough. Due to this effect, when baked, it has less elasticity and flexibility than conventional bread, so when you eat bread, you can fully enjoy the taste of bread, and bread contains rich nutrients. This method is expected to be healthy in terms of health, and has the effect that such bread can be manufactured more easily and in a shorter time than with conventional manufacturing methods.
特許出願人 有限会社 ミミー 代 理 人 弁理士 恩１）博宣（ほか１名）Patent applicant: Mimi Co., Ltd. Representative Patent Attorney On 1) Hironobu (and 1 other person)
Claims (1)
ことを特徴とするパン。 ２、主原料である強力粉と薄力粉の混合比率を強力粉７
０〜８０重量％、薄力粉２０〜３０重量％とし、これら
強力粉と薄力粉の合計量に対して玄米粉を１５〜２５重
量％としたことを特徴とする請求項１に記載のパン。 ３、前記強力粉と薄力粉と玄米粉に酵母菌及び調味成分
を混合したものを発酵させ、その発酵させたものを適宜
な形状に成形し、さらに成形したものを発酵させ、この
発酵させたものを焼き上げることを特徴とするパンの製
造方法。[Claims] 1. Bread characterized by being formed by mixing strong flour, soft flour, and brown rice flour. 2. Change the mixing ratio of the main ingredients, strong flour and soft flour, to 7.
2. The bread according to claim 1, wherein the bread contains 0 to 80% by weight of soft flour, 20 to 30% by weight of soft flour, and 15 to 25% of brown rice flour based on the total amount of strong flour and soft flour. 3. Ferment the strong flour, weak flour, and brown rice flour mixed with yeast and seasoning ingredients, shape the fermented product into an appropriate shape, further ferment the molded product, and make this fermented product. A method of manufacturing bread that involves baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2195116A JPH0479835A (en) | 1990-07-24 | 1990-07-24 | Bread and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2195116A JPH0479835A (en) | 1990-07-24 | 1990-07-24 | Bread and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0479835A true JPH0479835A (en) | 1992-03-13 |
Family
ID=16335762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2195116A Pending JPH0479835A (en) | 1990-07-24 | 1990-07-24 | Bread and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0479835A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6130508A (en) * | 1997-09-26 | 2000-10-10 | Matsushita Electric Industrial Co., Ltd. | Method and apparatus for operating a discharge lamp to reduce the curvature of its discharge arc |
-
1990
- 1990-07-24 JP JP2195116A patent/JPH0479835A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6130508A (en) * | 1997-09-26 | 2000-10-10 | Matsushita Electric Industrial Co., Ltd. | Method and apparatus for operating a discharge lamp to reduce the curvature of its discharge arc |
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