JPH10313768A - Bread suitable for microwave oven heating - Google Patents
Bread suitable for microwave oven heatingInfo
- Publication number
- JPH10313768A JPH10313768A JP9131270A JP13127097A JPH10313768A JP H10313768 A JPH10313768 A JP H10313768A JP 9131270 A JP9131270 A JP 9131270A JP 13127097 A JP13127097 A JP 13127097A JP H10313768 A JPH10313768 A JP H10313768A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- tannin
- kinds
- added
- baking
- 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.)
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Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は電子レンジ加熱に適
するパンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread suitable for microwave heating.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】現在、
製パン業界では、中種製パン法やストレート製パン法が
主流となっている。そのいずれの製パン法においても、
製造したパン類は、発酵工程により生じるアルコール臭
や発酵臭、また焼成後の経時変化による老化臭や酸臭、
さらにトーストによるクラム内部のムレ臭などパンのお
いしさの妨げになる風味が問題となっている。上記の風
味は、パンを製造する際に原料由来、工程由来によって
生じる風味であって、現在使用されている種々の品質改
良剤たとえば乳化剤や、天然物品質改良剤などの添加の
有無にかかわらず生じるものである。一方、近年、電子
レンジの普及や流通過程の変化により、予め焼成後のパ
ンを常温で保存、あるいは冷蔵もしくは冷凍しておき、
食べる直前に電子レンジにより加熱するタイプのパンの
需要も増えている。ここで、このようなレンジパン、特
に冷凍パンは一般のパンに比し、食感、その他の各種物
性が劣ることが多く、添加剤、小麦粉組成等の面から、
改良が図られているが、未だ不十分な点も多い。特に、
冷凍パンの場合、電子レンジ加熱の際に、上記ムレ臭
（酸臭・過度の発酵臭）の発生が著しいという問題があ
る。また、パンは、比較的、重量に比べて嵩高く場所を
とるため、流通保存の面から、収納スペースの削減が望
まれている。嵩の低減に着目した場合、従来技術として
先ず、米国特許第３１８９４６３号明細書が挙げられ
る。これは、スライスした食パンにスプレッドを塗りや
すくするため、圧縮後冷凍し、自然解凍またはトースタ
ーで加熱することにより嵩を復元させるというものであ
るが、圧縮後冷凍したスライス食パンを単に自然解凍な
どした場合には、嵩の復元、食感ともに優れたものは得
られない。また、上下方向に（焼成前に）圧潰したフィ
リング入りのパンも知られているが（実開昭６３−１６
９８８７号公報）、これも単に形態を規定しているに過
ぎない。そこで、嵩を低減させ、且つ、加熱調理後の食
感・風味の良好なパンが、特開平８−２４３２６１号公
報で提案されているが、これは長期保存後の品質が劣る
ものであった。2. Description of the Related Art
In the baking industry, the medium-class baking method and the straight baking method have become mainstream. In any of the baking methods,
The manufactured breads have alcohol odor and fermentation odor generated by the fermentation process, and aging odor and acid odor due to aging after baking,
In addition, flavor that hinders the taste of bread such as stuffy smell inside the crumb due to toast has become a problem. The above-mentioned flavor is a flavor derived from raw materials during the production of bread and from the process, regardless of the presence or absence of various quality improving agents such as emulsifiers and natural product quality improving agents currently used. Is what happens. Meanwhile, in recent years, due to the spread of microwave ovens and changes in the distribution process, bread after baking has been stored at room temperature in advance, or refrigerated or frozen,
Demand for bread that is heated by a microwave just before eating is also increasing. Here, such range bread, especially frozen bread, is often inferior in texture and other various physical properties as compared to general bread, and in terms of additives, flour composition, etc.,
Improvements have been made, but there are still many shortcomings. Especially,
In the case of a frozen bread, there is a problem that the above-mentioned stuffy smell (acid odor / excessive fermentation odor) is remarkably generated during microwave heating. In addition, bread is relatively bulky and occupies a relatively large space, and therefore, it is desired to reduce the storage space in terms of distribution and storage. When attention is paid to reduction in bulk, U.S. Pat. No. 3,189,463 is first mentioned as a conventional technique. This means that the sliced bread is easily spread with spread, then frozen after compression and naturally thawed or heated with a toaster to restore the bulk, but the frozen sliced bread after compression was simply thawed naturally. In this case, it is not possible to obtain a product excellent in bulk restoration and texture. Also, breads with filling crushed in the vertical direction (before firing) are known.
No. 9887), which also merely defines the form. Therefore, a bread having reduced bulk and good texture and flavor after cooking has been proposed in Japanese Patent Application Laid-Open No. H8-243261, which is inferior in quality after long-term storage. .
【０００３】[0003]
【課題を解決するための手段】本発明者らは、食感・風
味が良好であり、且つ圧縮されたパンの嵩の復元性を向
上させ、更に長期保存後も品質劣化のないパンを得るべ
く、鋭意研究した結果、本発明を完成した。即ち本発明
は、タンニン類を添加したパン組成物を、常法により発
酵及び焼成してなる電子レンジ加熱に適するパン、及び
タンニン類を小麦粉100 重量部に対して0.05〜1.0 重量
部となるように添加したパン組成物を、常法により発酵
及び焼成してなる電子レンジ加熱に適するパンまたは冷
凍パン、並びに焼成後のパンの嵩を減少させてなるパン
であって、電子レンジ加熱により嵩が復元する特徴を有
する上記電子レンジ加熱に適するパンまたは冷凍パンを
提供するものである。Means for Solving the Problems The present inventors have obtained a bread which has a good texture and flavor, improves the resilience of the bulk of the compressed bread, and has no quality deterioration even after long-term storage. As a result of intensive research, the present invention has been completed. That is, the present invention provides a bread composition containing tannins, which is fermented and baked according to a conventional method, bread suitable for microwave heating, and 0.05 to 1.0 parts by weight of tannins per 100 parts by weight of flour. The bread composition added to, bread or frozen bread suitable for microwave heating by fermenting and baking by a conventional method, and bread obtained by reducing the bulk of the bread after baking, the bulk by microwave heating Another object of the present invention is to provide a bread or a frozen bread suitable for heating the microwave oven, which has a feature of restoring.
【０００４】[0004]
【発明の実施の形態】以下本発明について詳細に説明す
る。先ず、本発明でいうタンニン類とは、カテキン、タ
ンニン酸、フラボン、アントシアンなどのポリフェノー
ル類を意味し、加水分解型タンニンでも縮合型タンニン
でもよく、これらを単独もしくは２種類以上用いること
ができる。また、タンニン類の使用量は、パン原料組成
物中またはパン生地中の小麦粉100 重量部に対して0.05
〜1.0 重量部が好ましく、特に0.1 〜0.5 重量部が好ま
しい。0.05重量部未満では効果が不充分であり、1.0 重
量部を越えると風味に悪影響を及ぼすことがある。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, the tannins in the present invention mean polyphenols such as catechin, tannic acid, flavone and anthocyan, and may be hydrolyzed tannins or condensed tannins, and these may be used alone or in combination of two or more. The amount of the tannins used is 0.05% with respect to 100 parts by weight of flour in the bread ingredient composition or the bread dough.
The amount is preferably from 1.0 to 1.0 part by weight, particularly preferably from 0.1 to 0.5 part by weight. If the amount is less than 0.05 part by weight, the effect is insufficient, and if it exceeds 1.0 part by weight, the flavor may be adversely affected.
【０００５】本発明でいうパン組成物とは、小麦粉に対
してタンニン類を必須成分とし、更に必要に応じイース
トフード、澱粉、乳化剤、調味料（グルタミン酸類、核
酸系調味料）、保存料、ビタミン、カルシウム等の強化
剤、蛋白質、化学膨張剤、フレーバー等の１種又は２種
以上を添加混合した粉末状パンミックス等をいう（この
場合、イーストは別に添加することになる）。また、リ
ポ蛋白を含有する油脂類を小麦粉に添加した前記パンミ
ックスも本発明にいうパンミックスである。本発明でい
うパンとは、パンを製造するための材料、例えば主原料
としての小麦粉にイースト、イーストフード、油脂類
（ショートニング、ラード、マーガリン、バター、液状
油、油中水型乳化組成物、水中油型乳化組成物等）、水
（捏水）、乳製品、食塩、糖類などを添加し、更に必要
に応じ親水性乳化剤、調味料（グルタミン酸類、核酸
類）、保存料、ビタミン、カルシウム等の強化剤、蛋白
質、化学膨張剤、フレーバー等の１種又は２種以上を添
加混捏し、発酵工程を経て焼成したものを言う。勿論、
フィリングなどの詰め物をしたパンも本発明でいうパン
に含まれる。即ち、本発明でいうパンは、食パン、特殊
パン、調理パン、菓子パン、蒸しパンなどを意味する。
例えば、食パンとしては白パン、黒パン、フランスパ
ン、バラエティブレッド、ロール（テーブルロール、バ
ンズ、バターロールなど）が挙げられる。特殊パンとし
てはグリッシーニ、マフィン、ラスクなど、調理パンと
してはホットドック、ハンバーガー、ピザパイなど、菓
子パンとしてはジャムパン、あんパン、クリームパン、
レーズンパン、メロンパン、スイートロール、リッチグ
ッズ（クロワッサン、ブリオッシュ、デニッシュペスト
リー）などが挙げられ、蒸しパンとしては肉まん、あん
まんなどが挙げられる。[0005] The bread composition referred to in the present invention comprises tannins as an essential component with respect to flour, and further, if necessary, yeast food, starch, emulsifiers, seasonings (glutamic acids, nucleic acid seasonings), preservatives, It refers to a powdered bread mix to which one or more kinds of enhancers such as vitamins and calcium, proteins, chemical swelling agents, flavors and the like are added and mixed (in this case, yeast is added separately). Further, the above-mentioned bread mix obtained by adding fats and oils containing lipoprotein to flour is also a bread mix referred to in the present invention. Bread as used in the present invention refers to a material for producing bread, for example, yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion composition, Oil-in-water emulsion composition), water (kneading water), dairy products, salt, saccharides, etc., and if necessary, hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium And kneading, kneading, and baking through a fermentation step. Of course,
Bread filled with filling or the like is also included in the bread referred to in the present invention. That is, the bread in the present invention means bread, special bread, cooked bread, sweet bread, steamed bread and the like.
For example, white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls, etc.) can be mentioned as bread. Grissini, muffin, rusk, etc. as specialty bread, hot dock, hamburger, pizza pie, etc. as cooking bread, jam bread, anpan bread, cream bread as sweet bread,
Raisin bread, melon bread, sweet roll, rich goods (croissant, brioche, Danish pastry) and the like can be mentioned, and steamed breads can be meat bean and anman bean.
【０００６】又、本発明においては、焼成後にパンの嵩
を減少させ、電子レンジ加熱により嵩が復元するような
特徴を有する圧縮パンの形態をとってもよい。尚、この
ような圧縮パンの形態をとることができるものは、上記
パン類の内、比較的含水率が高く、且つ比較的内部空間
容積の大きな食品である。ここで、比較的含水率が高い
とは、一般的には含水率10％以上、また、比較的内部空
間容積が大きいとは、一般的には空間容積10％以上のも
のを指す。以下、より具体的に圧縮パンの形態を説明す
る。圧縮パンの場合、先ず第１工程として、加熱処理、
即ち焼成または半焼成したパン類の嵩を減少させる工程
を行う。ここで、嵩の減少率は、上記パン類の種類、即
ち内部空間容積と復元力との兼ね合いにより一律には規
定できないが、一般的には加熱処理後の半製品又は製品
の１に対して0.01〜0.9 、好ましくは0.1 〜0.5 （体積
比）の範囲であり、本発明の目的（流通、保管における
経費削減）からすれば、減少率が大きいほど好ましい。
要は、後記する再加熱により嵩が復元する程度まで、圧
縮することが肝要である。このパン類の嵩を減少させる
工程の具体的手段としては、機械的圧縮等が挙げられ、
具体的には、プレス機による加圧圧縮や、可撓性包材中
に密封しておき中を減圧することによる圧縮（真空パッ
ク方式）が挙げられ、特に真空パック方式は保存や運搬
の面で便利で好ましい。本発明においては、加熱処理し
たパン類の嵩を減少させる工程の前または後に該食品を
包装する工程を含むことができる。この包装の工程は、
常法の技術により行われるが、前記の如き真空圧縮包装
によれば、圧縮と同時に包装も可能であり、特に好まし
い。尚、当然のことながら、これに限らず包装は圧縮の
後でも可能である。本発明では、加熱処理したパン類の
嵩を減少させる工程の前または後あるいは同時にパン類
を冷凍または冷蔵処理する工程を設けるのが好ましい。
これにより、嵩を減少させたパン類をそのままの形態で
保存することが可能であると共に保存性も優れたものと
なる。但し、パン類の流通保存は常温で行っても構わな
い。最近、常温での流通技術が各種開発されており、そ
れらを利用することができる。常温での流通保存は、保
存性の点で冷凍や冷蔵に劣るが、冷却装置が不要である
ので、流通コストの低減が可能である。次いで、嵩を減
少させたパン類を、必要により保存、運搬等の流通過程
におき、販売店、外食産業店または家庭にて、再加熱
し、嵩を復元させる。この再加熱の手段としては、乾式
手段である電子レンジやオーブンレンジによるものが好
ましいが、蒸し器等を使った湿式手段でもよい。又、そ
の他の加熱によるものでもよいが、電子レンジによるこ
とが、利便性等の点から好ましい。本発明の圧縮パン類
の製造方法の実施においては、具体的に以下のような態
様が考えられるが、これらは全て本発明の実施要項に含
まれる。例えば、第１工程の加熱処理したパン類の嵩
を減少させる工程（以下、本願第１工程と言う）をパン
等の製造業者が行い、第１工程後のパン類の嵩を再加熱
により復元させる工程（以下、本願第２工程と言う）を
コンビニエンスストアー等の販売店が行う場合、本願
第１工程をパン等の製造業者が行い、本願第２工程もパ
ン等の製造業者が行う場合、本願第１工程をパン等の
製造業者が行い、本願第２工程を消費者が家庭や職場で
個人的に行う場合。ここで、再加熱処理による嵩の復元
率は、加熱処理後の１に対して0.2 〜2.0、好ましくは
0.5 〜2.0 （体積比）程度である。Further, in the present invention, a form of a compressed bread having a characteristic of reducing the bulk of the bread after baking and restoring the bulk by heating in a microwave oven may be adopted. In addition, what can take the form of such a compressed bread is a foodstuff having a relatively high water content and a relatively large internal space volume among the breads. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. Hereinafter, the form of the compression pan will be described more specifically. In the case of a compressed pan, first, a heat treatment,
That is, a step of reducing the bulk of the baked or semi-baked bread is performed. Here, the reduction rate of the bulk cannot be uniformly defined by the type of the breads, that is, the balance between the internal space volume and the restoring force. It is in the range of 0.01 to 0.9, preferably 0.1 to 0.5 (volume ratio). In view of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate, the more preferable.
In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means for the step of reducing the bulk of breads include mechanical compression and the like,
Specific examples include pressurization and compression by a press machine and compression (vacuum packing method) by sealing the inside of a flexible packaging material and depressurizing the inside of the packing material. Convenient and preferred. In the present invention, a step of packaging the food may be included before or after the step of reducing the bulk of the heat-treated bread. This packaging process is
Although it is carried out by a conventional technique, according to the vacuum compression packaging as described above, packaging is possible at the same time as compression, which is particularly preferable. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. In the present invention, it is preferable to provide a step of freezing or chilling the bread before or after or simultaneously with the step of reducing the bulk of the bread that has been heat-treated.
This makes it possible to store the bread with reduced bulk in the form as it is, and also has excellent preservability. However, bread may be stored and stored at room temperature. Recently, various techniques for distribution at normal temperature have been developed and can be used. Distribution storage at room temperature is inferior to freezing and refrigeration in terms of storage stability, but since a cooling device is not required, distribution costs can be reduced. Next, the breads whose bulk has been reduced are placed in a distribution process such as preservation and transportation if necessary, and are reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like. In carrying out the method for producing compressed breads of the present invention, the following embodiments are specifically conceivable, but all of them are included in the essential points of the present invention. For example, a manufacturer of bread or the like performs a step of reducing the bulk of the heat-treated bread in the first step (hereinafter, referred to as the first step of the present application), and restores the bulk of the bread after the first step by reheating. When a store such as a convenience store performs the step (hereinafter, referred to as a second step of the present application) to be performed, the first step of the present application is performed by a manufacturer of bread or the like, and when the second step of the present application is also performed by a manufacturer of bread or the like, A case where the first step of the present application is performed by a manufacturer of bread or the like and the second step of the present application is performed by a consumer at home or at work. Here, the bulk restoration rate by the reheating treatment is 0.2 to 2.0 with respect to 1 after the heating treatment, preferably,
It is about 0.5 to 2.0 (volume ratio).
【０００７】[0007]
【実施例】次に実施例を示し、本発明を更に詳細に説明
する。実施例中の部は、すべて重量部である。 実施例１、比較例１ 表１に示す中種材料、本捏材料を用いて、ロールパンを
焼成した。即ち、中種材料を低速３分、中速３分で混捏
し、27.5℃で２時間中種発酵させた。次に、バター、シ
ョートニングを除く本捏材料を低速３分、中速３分、高
速１分で混捏し、更にバター、ショートニングを加えて
低速３分、中速３分、高速３分で混捏し、27.5℃で30分
フロアタイムをとった。各50ｇに分割、ベンチタイムを
30分とった後、成型し、37.5℃、湿度85％で50分ホイロ
後、220 ℃で９分かけて焼成し、比容積 5.2（cm3/g）
のロールパンを製造した。Next, the present invention will be described in more detail with reference to Examples. All parts in the examples are parts by weight. Example 1, Comparative Example 1 A roll pan was baked using the medium-sized material and the main kneading material shown in Table 1. That is, the sponge material was kneaded at a low speed for 3 minutes and a medium speed for 3 minutes, and fermented at 27.5 ° C. for 2 hours. Next, the kneaded material excluding butter and shortening is kneaded at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute, and further kneaded with butter and shortening for 3 minutes at low speed, 3 minutes for medium speed, and 3 minutes for high speed. , 30 minutes floor time at 27.5 ° C. Divide into 50g each, bench time
After 30 minutes, it was molded, heated at 37.5 ° C and 85% humidity for 50 minutes, baked at 220 ° C for 9 minutes, and had a specific volume of 5.2 (cm 3 / g).
Was manufactured.
【０００８】[0008]
【表１】 [Table 1]
【０００９】上記ロールパンを温で24時間保存後、電子
レンジで加熱し温めたものについて、専門パネル20名に
より風味の評価を３段階法で行った。即ち、ムレ臭がか
なり認められるものを×、ムレ臭が認められるものを
△、ムレ臭が殆ど認められないものを○とした。評価の
方法はモナディック評価（単品評価）及びペアテスト評
価（比較評価）である。タンニン酸を添加した場合、モ
ナディック評価、及び無添加と比べたペアテスト評価の
何れにおいても風味が優れていることが示された。After the above roll bread was stored at a warm temperature for 24 hours, it was heated and heated in a microwave oven, and the flavor was evaluated by a 20-member panel by a three-step method. That is, x was given when considerable odor was observed, Δ was given when odor was found, and ○ was given when almost no odor was found. Evaluation methods are monadic evaluation (single item evaluation) and pair test evaluation (comparison evaluation). When tannic acid was added, the taste was excellent in both monadic evaluation and pair test evaluation as compared with no addition.
【００１０】[0010]
【表２】 [Table 2]
【００１１】実施例２、比較例２ 実施例１、比較例１と全く同様にしてロールパンを製造
し、これを冷凍し、−５℃で７日間保存後、この冷凍パ
ンを電子レンジで加熱解凍し温めたものについて、同様
に評価した。結果を表３に示す。タンニン酸を添加した
場合、モナディック評価、及び無添加と比べたペアテス
ト評価の何れにおいても風味が優れていることが示され
た。Example 2 and Comparative Example 2 Roll breads were produced in exactly the same manner as in Example 1 and Comparative Example 1, frozen, stored at -5 ° C. for 7 days, and then heated and thawed in a microwave oven. The warmed one was similarly evaluated. Table 3 shows the results. When tannic acid was added, the taste was excellent in both monadic evaluation and pair test evaluation as compared with no addition.
【００１２】[0012]
【表３】 [Table 3]
【００１３】実施例３、比較例３ 実施例１、比較例１と全く同様にしてロールパンを製造
し、得られたロールパンを圧縮プレス板にはさんで、比
容積が2.00（cm3/g）となるまで15秒で圧縮成型し、そ
の状態で−30℃まで急速冷凍した。次に、圧縮成型され
たロールパンをプレス板から開放し、包装フィルムに導
入し、窒素ガス置換後、密封包装した。この比容積2.00
（cm3/g）に圧縮成型されたロールパンを、４個同時に
電子レンジで３分20秒加熱した。再加熱されたロールパ
ンの、比容積と風味、食感の評価結果を表４に示す。Example 3 and Comparative Example 3 A roll pan was manufactured in exactly the same manner as in Example 1 and Comparative Example 1, and the obtained roll pan was sandwiched between compression press plates to obtain a specific volume of 2.00 (cm 3 / g). The mixture was compression-molded in 15 seconds until the temperature became, and then rapidly frozen to -30 ° C. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. This specific volume 2.00
Four roll pans compression-molded (cm 3 / g) were simultaneously heated in a microwave oven for 3 minutes and 20 seconds. Table 4 shows the evaluation results of the specific volume, flavor, and texture of the reheated roll bread.
【００１４】[0014]
【表４】 [Table 4]
【００１５】実施例４、比較例４ 実施例３、比較例３で得られた比容積2.00（cm3/g）に
圧縮成型されたロールパンを、−５℃で保存したもの経
時的に取り出し、４個同時に電子レンジで３分20秒加熱
した。再加熱されたロールパンの、比容積と風味、食感
の評価結果を表５に示す。Example 4 and Comparative Example 4 The roll pans obtained in Example 3 and Comparative Example 3 and having a specific volume of 2.00 (cm 3 / g) were stored at -5 ° C. and taken out with time. The four pieces were simultaneously heated in a microwave for 3 minutes and 20 seconds. Table 5 shows the evaluation results of the specific volume, flavor, and texture of the reheated roll bread.
【００１６】[0016]
【表５】 [Table 5]
───────────────────────────────────────────────────── フロントページの続き (72)発明者 福永 朋子 茨城県鹿島郡神栖町東深芝20 花王株式会 社研究所内 (72)発明者 中島 健太郎 茨城県鹿島郡神栖町東深芝20 花王株式会 社研究所内 (72)発明者 小御門 雅典 茨城県鹿島郡神栖町東深芝20 花王株式会 社研究所内 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Tomoko Fukunaga 20 Kao Co., Ltd., Kasumi-gun, Kashima-gun, Ibaraki Pref. 72) Inventor Masanori Komikado Kao Corporation Research Lab.
Claims (5)
法により発酵及び焼成してなる電子レンジ加熱に適する
パン。1. A bread suitable for microwave heating obtained by fermenting and baking a bread composition to which tannins have been added.
0.05〜1.0 重量部となるように添加したパン組成物を、
常法により発酵及び焼成してなる電子レンジ加熱に適す
るパン。2. A tannin is added to 100 parts by weight of flour.
Bread composition added to be 0.05 to 1.0 parts by weight,
Bread that is fermented and baked by a conventional method and is suitable for microwave heating.
0.05〜1.0 重量部となるように添加したパン組成物を、
常法により発酵及び焼成してなる電子レンジ加熱に適す
る冷凍パン。3. The tannins are added to 100 parts by weight of flour.
Bread composition added to be 0.05 to 1.0 parts by weight,
Frozen bread suitable for heating in a microwave oven, which is fermented and baked by an ordinary method.
であって、電子レンジ加熱により嵩が復元する特徴を有
する請求項２記載の電子レンジ加熱に適するパン。4. The bread suitable for microwave heating according to claim 2, wherein the bread after baking has a reduced bulk, characterized in that the bread is restored by heating in a microwave oven.
であって、電子レンジ加熱により嵩が復元する特徴を有
する請求項３記載の電子レンジ加熱に適する冷凍パン。5. The frozen bread suitable for microwave heating according to claim 3, wherein the bread after baking has a reduced bulk, characterized in that the bulk is restored by microwave heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13127097A JP3425325B2 (en) | 1997-05-21 | 1997-05-21 | Bread suitable for microwave heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13127097A JP3425325B2 (en) | 1997-05-21 | 1997-05-21 | Bread suitable for microwave heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10313768A true JPH10313768A (en) | 1998-12-02 |
| JP3425325B2 JP3425325B2 (en) | 2003-07-14 |
Family
ID=15054011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13127097A Expired - Fee Related JP3425325B2 (en) | 1997-05-21 | 1997-05-21 | Bread suitable for microwave heating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3425325B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004063334A1 (en) * | 2004-12-23 | 2006-07-06 | Bühler AG | Dough, useful as raw material for production of consumption product, comprises a grain meal product and water |
| WO2008090739A1 (en) | 2007-01-24 | 2008-07-31 | Kao Corporation | Breads |
| TWI411397B (en) * | 2007-01-24 | 2013-10-11 | Kao Corp | Dessert class |
-
1997
- 1997-05-21 JP JP13127097A patent/JP3425325B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004063334A1 (en) * | 2004-12-23 | 2006-07-06 | Bühler AG | Dough, useful as raw material for production of consumption product, comprises a grain meal product and water |
| WO2008090739A1 (en) | 2007-01-24 | 2008-07-31 | Kao Corporation | Breads |
| TWI411397B (en) * | 2007-01-24 | 2013-10-11 | Kao Corp | Dessert class |
| TWI412324B (en) * | 2007-01-24 | 2013-10-21 | Kao Corp | Bread class |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3425325B2 (en) | 2003-07-14 |
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