JP2024145016A - Dough for square bread, square bread, and manufacturing method thereof - Google Patents
Dough for square bread, square bread, and manufacturing method thereof Download PDFInfo
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- JP2024145016A JP2024145016A JP2023057235A JP2023057235A JP2024145016A JP 2024145016 A JP2024145016 A JP 2024145016A JP 2023057235 A JP2023057235 A JP 2023057235A JP 2023057235 A JP2023057235 A JP 2023057235A JP 2024145016 A JP2024145016 A JP 2024145016A
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- wheat flour
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- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
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Abstract
Description
本発明は、角型食パン用生地、該生地を用いた角型食パン、及びこれらの製造方法に関する。 The present invention relates to dough for square bread, square bread made using said dough, and methods for producing these.
近年、柔らかな食感のパンがベーカリーで流行しているが、柔らかな食感にするためにパンの比容積（比容積＝（加熱調理後のパン容積／加熱調理後のパン重量））を大きくすると、パンの密度が低くなることから構造が弱くなり、特に角型食パンにおいては加熱調理後に凹む所謂ケービング（腰折れともいう）がパンの側面及び上部に発生しやすい。とりわけパンの耳を切り落とすサンドイッチ用途においては、外観不良での廃棄に加えて、カッティングロスの増加や、カッティングに要する時間や手間の増加等に繋がることからケービングが大きな課題となっていた。 In recent years, bread with a soft texture has become popular in bakeries, but when the specific volume of bread (specific volume = (volume of bread after cooking / weight of bread after cooking)) is increased to achieve a soft texture, the density of the bread decreases, weakening the structure, and in particular, square loaf bread is prone to caving (also called buckling) on the sides and top of the bread after cooking. In particular, when bread is used for sandwiches, where the crust is cut off, caving is a major issue, as it not only leads to disposal due to poor appearance, but also increases cutting loss and the time and effort required for cutting.
例えば、特許文献１には、炭酸カルシウムを含む水不溶性カルシウムをパン用小麦粉に配合して、食パンのケービングを防止する方法が開示されている。しかしながら、水不溶性カルシウムのみで十分な効果を得るためには配合量を増やす必要があり、そうすると食感に悪影響を与えてしまう問題があった。 For example, Patent Document 1 discloses a method of preventing caving in bread by blending water-insoluble calcium, including calcium carbonate, with wheat flour for bread. However, to obtain a sufficient effect with water-insoluble calcium alone, it is necessary to increase the blending amount, which has the problem of adversely affecting the texture.
本発明の目的は、柔らかな食感が損なわれることなく比容積が大きくてもケービングが抑制された角型食パン、及び、該角型食パンを製造するための角型食パン用生地を提供することである。 The object of the present invention is to provide a square loaf of bread that does not lose its soft texture and that suppresses caving even when it has a large specific volume, and a dough for producing the square loaf of bread.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、水分、小麦粉、ネイティブジェランガム、ジアセチル酒石酸モノグリセリド、カルシウム塩、及び、パン酵母をそれぞれ特定量含有する角型食パン用生地が加熱調理された角型食パンは、比容積が特定範囲内にあり、柔らかな食感が損なわれることなく比容積が大きくてもケービングが抑制されたものであることを見出し、本発明を完成するに至った。 As a result of intensive research conducted by the inventors to solve the above problems, they discovered that square bread made by heating and cooking a dough for square bread containing specific amounts of water, wheat flour, native gellan gum, diacetyl tartaric acid monoglyceride, calcium salt, and baker's yeast has a specific volume within a specific range, and caving is suppressed even if the specific volume is large without compromising the soft texture, which led to the completion of the present invention.
即ち、本発明の第一は、水分含量がパン用生地全体中４４～４６．５重量％であり、且つ比容積が４．１×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パンを製造するための角型食パン用生地であって、前記生地に含まれる水分含量が１４～１５重量％の小麦粉１００重量部に対し、ネイティブジェランガムを０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリドを０．０４５～０．５重量部、カルシウム塩を０．１～０．５重量部、パン酵母を０．１～５重量部（乾燥重量）含有する、角型食パン用生地に関する。
好ましい実施態様は、サンドイッチに用いられる、前記の角型食パン用生地に関する。
本発明の第二は、前記の角型食パン用生地が加熱調理された、比容積が４．１×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パンに関する。
好ましい実施態様は、サンドイッチ用である、前記の角型食パンに関する。
本発明の第三は、水分含量が小麦粉全体中１４～１５重量％の小麦粉を、中種生地には３０～１００重量部含み、角型食パン用生地には１００重量部含む、比容積が４．１×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パンを製造するための角型食パン用生地の製造方法であって、角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、前記小麦粉のうち３０～１００重量部、パン酵母０．１～５重量部（乾燥重量）、及び添加水を混捏した後、５～３０℃で２～７２時間発酵して、中種生地全体中の水分含量が４５～４７重量％の中種生地を得、前記中種生地に、角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、前記小麦粉のうち７０～０重量部、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、及び添加水を混捏して小麦粉１００重量部を含む、本捏生地全体中の水分含量が４４～４６．５重量％の本捏生地を得、前記本捏生地を第一発酵させることを特徴とする、角型食パン用生地の製造方法に関する。
本発明の第四は、比容積が４．１×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パンを製造するための角型食パン用生地の製造方法であって、角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、パン酵母０．１～５重量部（乾燥重量）、及び添加水を混捏して、小麦粉１００重量部を含む、混合物全体中の水分含量が４４～４６．５重量％の混合物を得、前記混合物を第一発酵させることを特徴とする、角型食パン用生地の製造方法に関する。
本発明の第五は、比容積が４．１×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パンを製造する方法であって、前記の製造方法により得られた角型食パン用生地を分割し、前記分割された生地を成形し、前記成形された生地を型比容積が４．１×１０－３～４．６５×１０－３ｍ３／ｋｇとなるよう型に入れてから最終発酵した後に蓋をした状態で加熱調理を行う、角型食パンの製造方法に関する。
That is, the first aspect of the present invention relates to a square bread dough for producing square bread having a moisture content of 44 to 46.5% by weight in the entire dough and a specific volume of 4.1 x 10 -3 to 4.6 x 10 -3 m3 /kg, which contains 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of a calcium salt, and 0.1 to 5 parts by weight (dry weight) of baker's yeast per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight contained in the dough.
A preferred embodiment relates to the square bread dough described above for use in sandwiches.
The second aspect of the present invention relates to square bread having a specific volume of 4.1×10 −3 to 4.6×10 −3 m 3 /kg, produced by cooking the above-mentioned square bread dough.
A preferred embodiment relates to the above square bread for sandwiches.
The third aspect of the present invention is a method for producing square bread dough having a specific volume of 4.1×10 -3 to 4.6×10 -3 m 3 /kg, in which the sponge dough contains 30 to 100 parts by weight of wheat flour having a moisture content of 14 to 15 % by weight of the total wheat flour, and the dough for the square bread contains 100 parts by weight of wheat flour, the method comprising kneading 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight of the total wheat flour in the dough for the square bread with 30 to 100 parts by weight of said wheat flour, 0.1 to 5 parts by weight (dry weight) of baker's yeast, and added water, followed by fermentation at 5 to 30° C. for 2 to 72 hours to obtain a sponge dough with a moisture content of 45 to 47% by weight of the total dough, and adding 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight of the total wheat flour in the dough for the square bread. The present invention relates to a method for producing dough for square bread, which comprises kneading 100 parts by weight of wheat flour (14-15% by weight in total) with 70-0 parts by weight of said wheat flour, 0.007-0.05 parts by weight of native gellan gum, 0.045-0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1-0.5 parts by weight of a calcium salt, and added water to obtain a kneaded dough containing 100 parts by weight of wheat flour and having a water content of 44-46.5% by weight in total, and then subjecting the kneaded dough to a first fermentation.
The fourth aspect of the present invention relates to a method for producing square bread dough for producing square bread having a specific volume of 4.1×10 -3 to 4.6×10 -3 m 3 /kg, which comprises kneading 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight of the whole wheat flour with 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of a calcium salt, 0.1 to 5 parts by weight (dry weight) of baker's yeast, and added water to obtain a mixture containing 100 parts by weight of wheat flour and having a moisture content of 44 to 46.5% by weight of the whole mixture, and allowing the mixture to undergo a first fermentation.
The fifth aspect of the present invention relates to a method for producing square bread having a specific volume of 4.1×10 -3 to 4.6×10 -3 m 3 /kg, which comprises dividing the dough for square bread obtained by the above-mentioned manufacturing method, shaping the divided dough, and putting the shaped dough into a mold so that the mold specific volume is 4.1×10 -3 to 4.65×10 -3 m 3 /kg, and then subjecting it to final fermentation and then cooking it with a lid on.
本発明に従えば、柔らかな食感が損なわれることなく比容積が大きくてもケービングが抑制された角型食パン、及び、該角型食パンを製造するための角型食パン用生地を提供することができる。 According to the present invention, it is possible to provide a square loaf of bread in which caving is suppressed even when the specific volume is large without compromising the soft texture, and a dough for producing the square loaf of bread.
以下、本発明につき、更に詳細に説明する。本発明の角型食パン用生地は、小麦粉に対して、ネイティブジェランガム、ジアセチル酒石酸モノグリセリド、カルシウム塩、パン酵母、及び、水分をそれぞれ特定量含有することが特徴である。前記角型食パン用生地を加熱調理することで、本発明の角型食パンが得られる。前記角型食パンは通常よりも比容積が大きなことが特徴であり、柔らかな食感で、加えて加熱調理後のケービング（腰折れともいう）発生が抑制される。 The present invention will be described in more detail below. The square bread dough of the present invention is characterized by containing specific amounts of native gellan gum, diacetyl tartaric acid monoglyceride, calcium salt, baker's yeast, and water relative to wheat flour. The square bread of the present invention is obtained by heating and cooking the square bread dough. The square bread is characterized by having a larger specific volume than usual, a soft texture, and suppressed caving (also known as collapse) after heating and cooking.
前記小麦粉は、小麦を挽いて粉末状にしたものであり、パン類の製造に通常用いられるものであれば、精製度合いに特に制限なく用いることができ、強力粉、準強力粉、超強力粉、中力粉、薄力粉等を用いることができる。尚、前記小麦粉の水分含量は、一般的に小麦粉全体中１４～１５重量％であり、そこから外れる水分含量の小麦粉を用いる場合は、各使用原料の含有量及び添加水の量を、必要に応じて小麦粉の乾燥重量を基準として計算し微調整すれば良い。尚、本開示における各原料の含有量は、使用する水分含量が小麦粉全体中１４～１５重量％の一般的な小麦粉１００重量部に対して記載するものとする。 The wheat flour is made by grinding wheat into a powder, and can be any type of flour that is normally used in the manufacture of bread, with no particular restrictions on the degree of refinement. Strong flour, semi-strong flour, extra-strong flour, medium-strength flour, weak flour, etc. can be used. The moisture content of the wheat flour is generally 14-15% by weight of the whole wheat flour, and when using wheat flour with a moisture content outside this range, the content of each ingredient and the amount of added water can be calculated and fine-tuned as necessary based on the dry weight of the wheat flour. The content of each ingredient in this disclosure is stated relative to 100 parts by weight of typical wheat flour with a moisture content of 14-15% by weight of the whole wheat flour.
また、前記角型食パン用生地には、前記小麦粉を除く、全粒粉、ライ麦粉、ハト麦粉、米粉、玄米粉、及び大豆粉等の穀粉類、並びにオーツフレーク、及び亜麻仁等の穀物からなる群より選ばれる少なくとも１種を、前記水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対し合計で１５重量部（乾燥重量）以下であれば含有しても良い。１５重量部より多いと、加熱調理後のパンの体積が小さくなる場合や、柔らかな食感が損なわれる場合がある。 The square bread dough may also contain at least one selected from the group consisting of whole wheat flour, rye flour, pearl barley flour, rice flour, brown rice flour, soy flour, and other cereal flours, as well as oat flakes and linseed, excluding the wheat flour, so long as the total amount of the selected flour is 15 parts by weight (dry weight) or less per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight of the whole wheat flour. If the amount is more than 15 parts by weight, the volume of the bread after cooking may be small, or the soft texture may be impaired.
前記ネイティブジェランガムは、スフィンゴモナス・エロディア（Pseudomonas elodea）により産生される多糖体を脱アシル化工程なしで乾燥粉砕させた粉末である。 The native gellan gum is a powder made by drying and grinding polysaccharides produced by Pseudomonas elodea without a deacylation process.
前記ネイティブジェランガムの含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．００７～０．０５重量部が好ましく、０．０１～０．０５重量部がより好ましく、０．０１８～０．０５重量部が更に好ましい。前記ネイティブジェランガムの含有量が０．００７重量部より少ないと、十分なケービング抑制効果が得られない場合があり、０．０５重量部より多いと、コストが高くなりすぎる場合や、パンが硬くなり柔らかな食感が損なわれる場合がある。 The content of the native gellan gum is preferably 0.007 to 0.05 parts by weight, more preferably 0.01 to 0.05 parts by weight, and even more preferably 0.018 to 0.05 parts by weight, per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the native gellan gum is less than 0.007 parts by weight, a sufficient caving inhibition effect may not be obtained, and if it is more than 0.05 parts by weight, the cost may become too high or the bread may become hard and lose its soft texture.
前記ジアセチル酒石酸モノグリセリドは、モノグリセリドの水酸基にジアセチル酒石酸が結合したモノグリセリドである。 The diacetyl tartaric acid monoglyceride is a monoglyceride in which diacetyl tartaric acid is bonded to the hydroxyl group of a monoglyceride.
前記ジアセチル酒石酸モノグリセリドの含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．０４５～０．５重量部が好ましく、０．０９～０．５重量部がより好ましく、０．２５～０．４重量部が更に好ましい。前記ジアセチル酒石酸モノグリセリドの含有量が０．０４５重量部より少ないと、十分なケービング抑制効果が得られない場合があり、０．５重量部より多いと、コストが高くなりすぎる場合や、柔らかな食感が損なわれる場合がある。 The content of the diacetyl tartaric acid monoglyceride is preferably 0.045 to 0.5 parts by weight, more preferably 0.09 to 0.5 parts by weight, and even more preferably 0.25 to 0.4 parts by weight, per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the diacetyl tartaric acid monoglyceride is less than 0.045 parts by weight, a sufficient caving inhibition effect may not be obtained, and if it is more than 0.5 parts by weight, the cost may become too high or the soft texture may be impaired.
前記カルシウム塩は、カチオンのカルシウムと様々なアニオンで構成される塩類の総称であり、炭酸カルシウム、硫酸カルシウム、リン酸二水素カルシウム、リン酸一水素カルシウム、リン酸３カルシウム、乳酸カルシウム、パントテン酸カルシウム、水酸化カルシウム、酸化カルシウム、酢酸カルシウム、及びクエン酸カルシウムが挙げられ、これらの群より選ばれる少なくとも１種が使用できる。コストの観点からは、炭酸カルシウムが好ましい。尚、これらのカルシウム塩は、直接配合するものだけでなく、後述するイーストフード及びその他の任意の原料に由来するものであってよい。 The calcium salt is a general term for salts composed of the cation calcium and various anions, and examples thereof include calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium phosphate, calcium lactate, calcium pantothenate, calcium hydroxide, calcium oxide, calcium acetate, and calcium citrate. At least one selected from these groups can be used. From the viewpoint of cost, calcium carbonate is preferred. These calcium salts may not only be directly added, but also be derived from yeast food and other optional raw materials, which will be described later.
前記カルシウム塩の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．１～０．５重量部が好ましく、０．１６～０．４重量部がより好ましく、０．１８～０．３５重量部が更に好ましい。前記カルシウム塩の含有量が０．１重量部より少ないと、十分なケービング抑制効果が得られない場合があり、０．５重量部より多いと、柔らかな食感が損なわれる場合がある。 The content of the calcium salt is preferably 0.1 to 0.5 parts by weight, more preferably 0.16 to 0.4 parts by weight, and even more preferably 0.18 to 0.35 parts by weight, per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight. If the content of the calcium salt is less than 0.1 parts by weight, a sufficient caving inhibition effect may not be obtained, and if it is more than 0.5 parts by weight, the soft texture may be impaired.
前記パン酵母は、糖を資化して炭酸ガス及びアルコールを生成し、有機酸及び香気成分を生成するパンの製造に用いられる酵母をいい、例えば、サッカロミセス・セレビシエ、サッカロミセス・エクシギュース、クルイベロマイセス・ラクティス、トルラスポラ・デルブルッキー、キャンディダ・ユティリス、キャンディダ・ケフィア、その他通常製パンに使用する酵母等が挙げられ、これらの群から選ばれる少なくとも１種を用いることができる。 The baker's yeast refers to yeast used in the manufacture of bread that metabolizes sugar to produce carbon dioxide and alcohol, and produces organic acids and aroma components. Examples of such yeast include Saccharomyces cerevisiae, Saccharomyces equigues, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, Candida kefir, and other yeasts typically used in bread making. At least one type selected from this group can be used.
前記パン酵母の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、乾燥重量で０．１～５重量部が好ましく、０．２～４重量部がより好ましく、０．２～３重量部が更に好ましく、０．４８～１．２８重量部が特に好ましい。前記パン酵母の含有量が０．１重量部より少ないと、発酵に時間がかかり生産性が悪い場合がある。また５重量部より多いと、パン酵母自体の好ましくない風味が付与される場合がある。 The content of the baker's yeast is preferably 0.1 to 5 parts by weight, more preferably 0.2 to 4 parts by weight, even more preferably 0.2 to 3 parts by weight, and particularly preferably 0.48 to 1.28 parts by weight, based on 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the baker's yeast is less than 0.1 parts by weight, fermentation may take a long time and productivity may be poor. If the content is more than 5 parts by weight, an undesirable flavor of the baker's yeast itself may be imparted.
前記角型食パン用生地に含まれる水分含量は、角型食パン用生地全体中４４～４６．５重量％が好ましく、４４．５～４５．７重量％がより好ましく、４５～４５．５が更に好ましい。水分含量が４４重量％より少ないと、柔らかな食感が損なわれる場合がある。また４６．５重量％より多いと、該生地から得られるパンは、粘ついた食感となり口溶けが損なわれる場合や、生地がベタついて生地の生産性が悪くなる場合がある。尚、前記水分含量は、各原料に含まれる水分と、それとは別に添加した水（以下、添加水という）との合計重量のことであり、前記合計重量を生地全体の重量で割り、１００を乗じることで求めることができる。 The moisture content of the square bread dough is preferably 44 to 46.5% by weight, more preferably 44.5 to 45.7% by weight, and even more preferably 45 to 45.5% by weight. If the moisture content is less than 44% by weight, the soft texture may be lost. If the moisture content is more than 46.5% by weight, the bread obtained from the dough may have a sticky texture and may not melt in the mouth, or the dough may become sticky, resulting in poor productivity. The moisture content is the total weight of the moisture contained in each ingredient and the water added separately (hereinafter referred to as added water), and can be calculated by dividing the total weight by the weight of the entire dough and multiplying by 100.
本発明の角型食パン用生地には、その特定事項として定める必須成分の含有量の範囲を逸脱しない範囲で、必要に応じて通常パンに用いられる前述されていない任意の原料を使用でき、例えば、前記任意の原料としては、油脂、糖類、食塩、乳原料、ジアセチル酒石酸モノグリセリドを除く乳化剤、イーストフード、グルテン、卵、デンプン、アスコルビン酸等の酸化剤、並びにグルコースオキシダーゼ、アミラーゼ、及びキシラナーゼ等の酵素等が挙げられる。 In the dough for square bread of the present invention, any ingredients not mentioned above that are normally used in bread can be used as necessary within the range of the content of the essential ingredients defined as specific items. For example, the optional ingredients include fats and oils, sugars, salt, dairy ingredients, emulsifiers other than diacetyl tartaric acid monoglyceride, yeast food, gluten, eggs, starch, oxidizing agents such as ascorbic acid, and enzymes such as glucose oxidase, amylase, and xylanase.
前記油脂としては、例えば、コーン油、サフラワー油、胡麻油、綿実油、向日葵油、菜種油、大豆油、米糠油、オリーブ油、椰子油、パーム油、パーム核油、カカオ脂、及びシア脂等の植物油、並びに乳脂、魚油、牛脂、及び豚脂等の動物油が挙げられ、また、これらの油脂をエステル交換したものや、硬化、分別したもの等、通常食用に供されるすべての油脂類を用いることができ、これらの群より選ばれる少なくとも１種を用いることができる。 Examples of the fats and oils include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils that are normally used for food, such as those that have been transesterified, hardened, or fractionated, can be used, and at least one type selected from these groups can be used.
また、油脂を用いる形態は、融解した前記油脂に、必要に応じて乳化剤や香料等の油溶性成分を添加、混合して得た油脂組成物を急冷捏和して得られるショートニング、及び融解した前記油脂に、必要に応じて乳化剤や香料等の油溶性成分を添加、混合して油脂組成物を得、そこへ必要に応じて水溶性成分が溶解した水溶液を添加した後、急冷捏和して得られるマーガリン、ファットスプレッド等の油中水型油脂組成物、並びにタンパク質等の水溶性成分が溶解した水溶液に、任意の油脂や油溶性成分を添加した後、ホモジナイズして得られる水中油型油脂組成物を使用することもできる。 The fats and oils may be used in the following forms: shortening obtained by adding oil-soluble ingredients such as emulsifiers and flavorings to the melted fats and oils as necessary, mixing the fats and oils, and then quenching and kneading the resulting fat and oil composition; water-in-oil fat and oil compositions such as margarine and fat spread obtained by adding oil-soluble ingredients such as emulsifiers and flavorings to the melted fats and oils as necessary, mixing the fat and oil composition, adding an aqueous solution in which water-soluble ingredients are dissolved as necessary, and then quenching and kneading; and oil-in-water fat and oil compositions obtained by adding any fat or oil-soluble ingredient to an aqueous solution in which water-soluble ingredients such as proteins are dissolved, and then homogenizing the resulting fat and oil composition.
前記油脂の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．１～５０重量部が好ましく、０．１～２０重量部がより好ましい。前記油脂の含有量が０．１重量部より少ないとパンが老化し易い場合があり、５０重量部より多いと、生地を均一にするために混捏時間が長くなり過ぎる場合がある。 The content of the fat or oil is preferably 0.1 to 50 parts by weight, and more preferably 0.1 to 20 parts by weight, per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the fat or oil is less than 0.1 parts by weight, the bread may be prone to staleness, and if it is more than 50 parts by weight, the kneading time to make the dough uniform may become too long.
前記糖類としては、例えば、砂糖、ブドウ糖、果糖、麦芽糖、乳糖、異性化糖、オリゴ糖、水あめ、糖アルコール類等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。尚、前記糖類は、粉末状であることが好ましく、呈する甘みの点からは、上白糖やグラニュー糖を用いることがより好ましい。 Examples of the sugars include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from these groups can be used. The sugars are preferably in powder form, and in terms of the sweetness they provide, it is more preferable to use white sugar or granulated sugar.
前記糖類の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、乾燥重量で１～１５重量部が好ましく、１～１０重量部がより好ましい。前記糖類の含有量が１重量部より少ないと、パン酵母の栄養源を十分に供給できずパンの比容積を大きくする効果が得られにくくなる場合があり、１５重量部より多いと、パン酵母の活性が抑えられパンの比容積を大きくする効果が得られにくくなる場合がある。 The content of the sugar is preferably 1 to 15 parts by weight, more preferably 1 to 10 parts by weight, in terms of dry weight, per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight. If the content of the sugar is less than 1 part by weight, it may be difficult to provide a sufficient source of nutrition for the baker's yeast, making it difficult to achieve the effect of increasing the specific volume of bread, and if it is more than 15 parts by weight, the activity of the baker's yeast may be suppressed, making it difficult to achieve the effect of increasing the specific volume of bread.
前記食塩としては、例えば、精製塩、上質塩、内地白塩、原塩、粉砕塩等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。前記食塩の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．５～５重量部が好ましく、１～５重量部がより好ましく、１～３重量部が更に好ましく、１．２～２．２重量部が特に好ましい。前記食塩の含有量が０．５重量部より少ないと、パンの味が乏しくなる場合があり、５重量部より多いと、パンの塩味が濃過ぎて食せない場合がある。 Examples of the salt include refined salt, high-quality salt, white inner salt, raw salt, and ground salt, and at least one selected from these groups can be used. The salt content is preferably 0.5 to 5 parts by weight, more preferably 1 to 5 parts by weight, even more preferably 1 to 3 parts by weight, and particularly preferably 1.2 to 2.2 parts by weight, per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight. If the salt content is less than 0.5 parts by weight, the bread may lose its flavor, and if it is more than 5 parts by weight, the bread may taste too salty and be inedible.
前記乳原料としては、例えば、全粉乳、脱脂粉乳、牛乳、脱脂乳、クリーム、バター、チーズ等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。前記乳原料の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．１～５０重量部が好ましく、０．１～１５重量部がより好ましい。前記乳原料の含有量が０．１重量部より少ないと焼き色が劣る場合や、所望の乳風味が不足する場合があり、５０重量部より多いと、パン酵母の発酵を阻害しボリューム不足のパンとなる場合がある。 Examples of the dairy ingredients include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc., and at least one selected from these groups can be used. The content of the dairy ingredients is preferably 0.1 to 50 parts by weight, more preferably 0.1 to 15 parts by weight, per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the dairy ingredients is less than 0.1 parts by weight, the browning may be poor or the desired milk flavor may be lacking, and if it is more than 50 parts by weight, the fermentation of baker's yeast may be inhibited, resulting in bread lacking in volume.
前記ジアセチル酒石酸モノグリセリドを除く乳化剤としては、例えば、モノグリセリド、有機酸が結合したモノグリセリド誘導体、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム等が挙げられ、これらの群から選ばれる少なくとも１種類を用いることができる。尚、前記有機酸が結合したモノグリセリド誘導体とは、脂肪酸モノグリセリドに更に有機酸がエステル結合したモノグリセリドのことである。前記有機酸としては、例えば、酢酸、乳酸、クエン酸、コハク酸等が挙げられる。 Examples of emulsifiers other than diacetyltartaric acid monoglyceride include monoglycerides, monoglyceride derivatives having an organic acid bonded thereto, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, etc., and at least one selected from these groups can be used. The monoglyceride derivatives having an organic acid bonded thereto are monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, succinic acid, etc.
前記ジアセチル酒石酸モノグリセリドを除く乳化剤の含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．０１～３重量部が好ましく、０．０１～１．５重量部がより好ましく、０．０１～１重量部が更に好ましい。前記乳化剤の含有量が０．０１重量部より少ないとパンが老化し易い場合があり、３重量部より多いと、乳化剤の異味が感じられる場合や、柔らかな食感が損なわれる場合がある。 The content of the emulsifier other than diacetyl tartaric acid monoglyceride is preferably 0.01 to 3 parts by weight, more preferably 0.01 to 1.5 parts by weight, and even more preferably 0.01 to 1 part by weight, per 100 parts by weight of the wheat flour having a moisture content of 14 to 15% by weight. If the content of the emulsifier is less than 0.01 parts by weight, the bread may be prone to staleness, and if it is more than 3 parts by weight, the emulsifier may have an unpleasant taste or the soft texture may be impaired.
前記イーストフードは、生地に含まれるパン酵母の発酵を促し、生地の膨張を強化して得られるパン類の比容積を向上させるための一種の食品添加剤を意味する。イーストフードの例としては、塩化アンモニウム、塩化マグネシウム、グルコン酸カリウム、グルコン酸ナトリウム、炭酸アンモニウム、炭酸カリウム(無水)、炭酸カルシウム、硫酸アンモニウム、硫酸カルシウム、硫酸マグネシウム、リン酸水素二アンモニウム、リン酸二水素アンモニウム、リン酸一水素カルシウム、リン酸二水素カルシウム、リン酸三カルシウム、及び焼成カルシウム等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。 The yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in dough and enhances the expansion of the dough to increase the specific volume of the resulting bread. Examples of yeast foods include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from this group can be used.
前記イーストフードの含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．０１～０．５重量部が好ましく、０．０１～０．２重量部がより好ましい。前記イーストフードの含有量が０．０１重量部より少ないとパンの比容積を大きくする効果が得られにくくなる場合があり、０．５重量部より多いと、生地が荒れる場合や得られたパンの食感に引きが感じられる場合や、イーストフードの異味が感じられる場合がある。 The content of the yeast food is preferably 0.01 to 0.5 parts by weight, and more preferably 0.01 to 0.2 parts by weight, per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight. If the content of the yeast food is less than 0.01 parts by weight, it may be difficult to obtain the effect of increasing the specific volume of bread, and if it is more than 0.5 parts by weight, the dough may become rough, the texture of the obtained bread may feel chewy, or the yeast food may have an unusual taste.
前記グルテンは、穀類から選別されたものであれば特に制限はなく、小麦、大麦、ライ麦等の穀物由来のものを用いることができ、パンの食感の観点から、小麦由来のものが好ましい。 There are no particular limitations on the gluten as long as it is selected from grains, and it is possible to use gluten derived from grains such as wheat, barley, and rye, with wheat-derived gluten being preferred from the viewpoint of the texture of the bread.
前記グルテンの含有量は、前記水分含量が１４～１５重量％の小麦粉１００重量部に対し、０．０５～３重量部が好ましく、０．１～２重量部がより好ましく、０．２～１重量部が更に好ましい。前記グルテンの含有量が０．０５重量部より少ないと、ケービング抑制効果をより高める十分な効果が得られない場合がある。また３重量部より多いと、柔らかな食感が損なわれる場合や、作業性が悪くなる場合がある。 The gluten content is preferably 0.05 to 3 parts by weight, more preferably 0.1 to 2 parts by weight, and even more preferably 0.2 to 1 part by weight, per 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight. If the gluten content is less than 0.05 parts by weight, a sufficient effect of enhancing the caving suppression effect may not be obtained. If it is more than 3 parts by weight, the soft texture may be lost and workability may be impaired.
本発明の角型食パン用生地の製造方法を、以下に例示する。
（中種法による角型食パン用生地の作製）
角型食パン用生地に含まれる水分含量が１４～１５重量％の小麦粉１００重量部のうち、小麦粉３０～１００重量部、パン酵母０．１～５重量部（乾燥重量）、添加水、及び必要に応じてイーストフードやその他の任意の原料を混捏した後、５～３０℃で２～７２時間発酵して中種生地を得ることができる。尚、前記添加水の配合量は、中種生地と本捏生地とに適宜配分すれば良く、中種生地全体中の水分含量が４５～４７重量％となるよう適宜各原料に含まれる水分との差分を計算し決定すれば良い。
The method for producing square bread dough of the present invention is exemplified below.
(Preparation of square bread dough using sponge method)
Of 100 parts by weight of wheat flour with a moisture content of 14-15% by weight contained in the dough for square bread, 30-100 parts by weight of wheat flour, 0.1-5 parts by weight (dry weight), added water, and, if necessary, yeast food or other optional ingredients are mixed and kneaded, and then fermented for 2-72 hours at 5-30° C. to obtain a sponge dough. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and can be determined by calculating the difference between the moisture contained in each ingredient so that the moisture content of the entire sponge dough is 45-47% by weight.
中種生地の調製における混捏の条件は、通常の中種生地の製造条件に準ずれば良く、例えば、全原料を低速で２～４分間、中速で１～３分間混捏すればよい。捏ね上げ温度は２３～２５℃であってよい。混捏時間が短いと原料の分散性が悪く、生地が不均一になる場合があり、逆に長くなると生地の弾力性が過度に富み、本捏混捏時間が長くなり生産性が悪い場合がある。 The kneading conditions for preparing the sponge dough may be similar to those for producing ordinary sponge dough. For example, all ingredients may be kneaded at low speed for 2-4 minutes and at medium speed for 1-3 minutes. The kneading temperature may be 23-25°C. If the kneading time is too short, the ingredients may not disperse well and the dough may become uneven. Conversely, if the kneading time is too long, the dough may become overly elastic, requiring longer main kneading times and reducing productivity.
また、発酵温度が５℃より低いと発酵時間が長くなり生産性が悪い場合がある。また、３０℃より高いと発酵過剰となり望ましくない場合がある。更に、発酵時間が２時間より短いと発酵が不十分となる場合があり、７２時間より長くなると発酵過剰となり望ましくない場合がある。 Fermentation temperatures below 5°C may result in a long fermentation time, leading to poor productivity. Temperatures above 30°C may result in undesirable excessive fermentation. Furthermore, fermentation times shorter than 2 hours may result in insufficient fermentation, while times longer than 72 hours may result in undesirable excessive fermentation.
次いで、上記で得られる中種生地に、中種生地を除く本捏生地の原料である、角型食パン用生地に含まれる水分含量が１４～１５重量％の小麦粉１００重量部のうち、小麦粉７０～０重量部、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、添加水、及び必要に応じて油脂、糖類、食塩、乳原料、酸化剤、グルコースオキシダーゼ、アミラーゼ、キシラナーゼ等の酵素やその他の任意の原料を混捏して本捏生地を得ることができる。尚、前記添加水の配合量は、中種生地と本捏生地とに適宜配分すれば良く、本捏生地全体中の水分含量が４４～４６．５重量％となるよう適宜各原料に含まれる水分との差分を計算し決定すれば良い。 Next, the sponge dough obtained above is mixed with 70 to 0 parts by weight of wheat flour, 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of calcium salt, added water, and optionally fats and oils, sugars, salt, dairy ingredients, oxidizing agents, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients, out of 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight contained in the dough for square bread, which is the raw material for the main kneaded dough excluding the sponge dough, to obtain the main kneaded dough. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and the amount can be determined by calculating the difference between the moisture contained in each ingredient so that the moisture content of the entire main kneaded dough is 44 to 46.5% by weight.
本捏生地の調製における混捏の条件は、通常の本捏生地の製造条件に準ずれば良く、一般的には低速で２～４分間、中速で３～３０分間、必要に応じて高速で１～１０分間混捏すればよい。捏ね上げ温度は２５～２９℃であってよい。混捏時間が短いと生地がべたつき保形性が低く成形が困難になり、逆に長くなると生産性が悪い場合がある。尚、油脂以外の原料で生地をまとめた後に油脂を添加し、更に混捏しても良い。 The kneading conditions for preparing the fully kneaded dough may be similar to those for manufacturing regular fully kneaded dough, and generally, the dough should be kneaded at low speed for 2-4 minutes, at medium speed for 3-30 minutes, and at high speed for 1-10 minutes as necessary. The kneading temperature may be 25-29°C. If the kneading time is too short, the dough will be sticky and have poor shape retention, making it difficult to mold, while if the kneading time is too long, productivity may be poor. Note that the dough may be kneaded further after ingredients other than fats and oils are combined, and fats and oils may be added.
混捏した本捏生地を「第一発酵（フロアタイムとも言う）」させることで、本発明の角型食パン用生地を得ることができる。ここで、第一発酵の条件としては、２０～３０℃で１０～６０分間が好ましい。 The dough for square bread of the present invention can be obtained by subjecting the kneaded dough to a "first fermentation (also called floor time)." The conditions for the first fermentation are preferably 20 to 30°C for 10 to 60 minutes.
（ストレート法による角型食パン用生地の作製）
水分含量が１４～１５重量％の小麦粉１００重量部、パン酵母０．１～５重量部（乾燥重量）、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、添加水、及び必要に応じて油脂、糖類、食塩、乳原料、酸化剤、グルコースオキシダーゼ、アミラーゼ、キシラナーゼ等の酵素やその他の任意の原料を混捏して、水分含量が４４～４６．５重量％の混合物を得ることができる。
(Preparation of square bread dough using the straight method)
A mixture with a moisture content of 44 to 46.5% by weight can be obtained by kneading 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight, 0.1 to 5 parts by weight (dry weight) of baker's yeast, 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of a calcium salt, added water, and, as necessary, fats and oils, sugars, salt, dairy ingredients, oxidizing agents, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients.
混捏の条件は、通常のパン生地の製造条件に準ずれば良く、一般的には低速で２～４分間、中速で３～３０分間、必要に応じて高速で１～１０分間混捏すればよい。捏ね上げ温度は２５～３２℃であってよい。尚、油脂以外の原料で生地をまとめた後に油脂を添加しても良い。混捏時間が短いと生地がべたつき保形性が低く成形が困難になり、逆に長くなると生産性が悪く、望ましくない場合がある。 The kneading conditions should be similar to those for producing regular bread dough, and generally, knead for 2 to 4 minutes at low speed, 3 to 30 minutes at medium speed, and 1 to 10 minutes at high speed as necessary. The kneading temperature may be 25 to 32°C. Oils and fats may be added after the dough is combined with ingredients other than fats and oils. If the kneading time is too short, the dough will be sticky and have poor shape retention, making it difficult to shape, while if the kneading time is too long, productivity will be poor and this may not be desirable.
混捏した混合物を「第一発酵（フロアタイムとも言う）」させることで、本発明の角型食パン用生地を得ることができる。ここで、第一発酵の条件としては、２０～３０℃で３０～１８０分間が好ましい。 The dough for square bread of the present invention can be obtained by subjecting the kneaded mixture to a "first fermentation (also called floor time)." The conditions for the first fermentation are preferably 20 to 30°C for 30 to 180 minutes.
尚、本発明の角型食パン用生地において、ネイティブジェランガム、ジアセチル酒石酸モノグリセリド、及びカルシウム塩からなる群より選ばれる少なくとも１種を含むものを改良剤等の形態で生地に添加しても構わない。最終的に前記の全ての原料を混捏し、ノータイム法、ストレート法、中種法、冷蔵中種法、及び冷凍生地製法等の一般的な製パン工程を通じて生地を調製すればよい。原料の投入順序は何れでもよく、また各原料投入タイミングは、中種ミキシング時・本捏時を含め何時でもよく、公知の方法に準ずれば良い。 In the square bread dough of the present invention, at least one selected from the group consisting of native gellan gum, diacetyl tartaric acid monoglyceride, and calcium salts may be added to the dough in the form of an improver or the like. Finally, all of the above ingredients are mixed and kneaded, and the dough is prepared through a general bread-making process such as the no-time method, straight method, sponge method, refrigerated sponge method, and frozen dough method. The order in which the ingredients are added may be any, and the timing of adding each ingredient may be any time, including during sponge mixing and main kneading, as long as it follows a known method.
前記改良剤の作製は、通常の改良剤と同様の方法で実施できる。例えば、粉末混合機にて改良剤を製造すればよい。 The improver can be prepared in the same manner as ordinary improvers. For example, the improver can be produced in a powder mixer.
尚、前記改良剤には、取り扱い性や生地中での分散性を高めることを目的にデンプン類を添加することが好ましい。デンプン類としては、例えば、生デンプン及び加工デンプンが挙げられ、その中でも生地物性に与える影響の少なさの観点からコーンスターチが好ましい。 It is preferable to add starches to the improving agent in order to improve handling and dispersibility in the dough. Examples of starches include raw starch and modified starch, and among these, corn starch is preferred from the viewpoint of its minimal effect on the dough properties.
前記デンプン類の分量は、前記改良剤中のネイティブジェランガム、ジアセチル酒石酸モノグリセリド、及びカルシウム塩からなる群より選ばれる少なくとも１種の合計量１００重量部（乾燥重量）に対して５０～５００重量部（乾燥重量）が好ましく、６０～２００重量部（乾燥重量）がより好ましく、７０～１００重量部（乾燥重量）が更に好ましい。前記デンプン類の分量が５０～５００重量部の範囲を外れると、取り扱い性や生地中での分散性が低下する場合がある。 The amount of the starches is preferably 50 to 500 parts by weight (dry weight), more preferably 60 to 200 parts by weight (dry weight), and even more preferably 70 to 100 parts by weight (dry weight), per 100 parts by weight (dry weight) of the total amount of at least one selected from the group consisting of native gellan gum, diacetyl tartaric acid monoglyceride, and calcium salt in the improver. If the amount of the starches is outside the range of 50 to 500 parts by weight, the handling properties and dispersibility in the dough may decrease.
前記角型食パンは、特定の型比容積となるよう前記角型食パン用生地を型に適量入れてから最終発酵した後に蓋をした状態で、常法に従って加熱調理することで得られる。加熱調理の方法としては、焼成、蒸し等が挙げられる。これらのうち焼成が好ましい。加熱調理の条件は、パンを作製するための通常の条件であって良い。得られる角型食パンは、比容積が大きくてもケービングが抑制されているにもかかわらず、柔らかな食感が損なわれないという特徴をもつ。そのような特徴から、生地量を減らすことができ、コストダウンにも繋がる。 The square bread is obtained by putting an appropriate amount of the dough for the square bread into a mold so as to obtain a specific mold volume, and then cooking the dough in a conventional manner after final fermentation and with the lid closed. Examples of cooking methods include baking and steaming. Of these, baking is preferred. The cooking conditions may be the usual conditions for making bread. The square bread obtained has a characteristic that, even though the specific volume is large, caving is suppressed, and yet the soft texture is not lost. This characteristic allows the amount of dough to be reduced, which also leads to cost reduction.
例えば、前記の製造方法により得られた角型食パン用生地を分割し、前記分割された生地を成形し、前記成形された生地を型比容積が４．１×１０－３～４．６５×１０－３ｍ３／ｋｇとなるよう型に入れてから最終発酵した後に蓋をした状態で、加熱調理を行うことにより、角型食パンを製造することができる。最終発酵の条件としては、３０～４０℃、相対湿度５０～９０％で、１０～６０分間が好ましい。 For example, square bread can be produced by dividing the dough for square bread obtained by the above-mentioned manufacturing method, shaping the divided dough, and putting the shaped dough into a mold so that the mold specific volume is 4.1×10 -3 to 4.65×10 -3 m 3 /kg, and then cooking with a lid on after final fermentation. The final fermentation conditions are preferably 30 to 40°C, relative humidity 50 to 90%, and 10 to 60 minutes.
前記分割した生地を中間発酵してから成形してもよい。中間発酵の条件としては、２０～３０℃で１０～６０分間又は０～１５℃で２～２４時間が好ましい。尚、中間発酵とは、ベンチタイムとも言う。 The divided dough may be shaped after intermediate fermentation. The intermediate fermentation conditions are preferably 20-30°C for 10-60 minutes or 0-15°C for 2-24 hours. Intermediate fermentation is also called bench time.
前記型比容積は、４．１×１０－３～４．６５×１０－３ｍ３／ｋｇが好ましく、４．１×１０－３～４．３×１０－３ｍ３／ｋｇがより好ましい。型比容積が４．１×１０－３ｍ３／ｋｇより小さいと柔らかな食感が損なわれる場合があり、また４．６５×１０－３ｍ３／ｋｇより大きいと目が粗くなりすぎるために食べ応えが不足したり、経時的にパンが乾燥しパサつきやすくなる場合がある。尚、前記型比容積は、パン型の容積を加熱調理前のパン生地重量で除して求めることができる。 The specific mold volume is preferably 4.1×10 -3 to 4.65×10 -3 m 3 /kg, and more preferably 4.1×10 -3 to 4.3×10 -3 m 3 /kg. If the specific mold volume is less than 4.1×10 -3 m 3 /kg, the soft texture may be lost, and if it is more than 4.65×10 -3 m 3 /kg, the texture may become too coarse, resulting in a lack of satisfying texture, or the bread may become dry and brittle over time. The specific mold volume can be determined by dividing the volume of the bread mold by the weight of the bread dough before cooking.
前記角型食パンの比容積は、４．１×１０－３～４．６×１０－３ｍ３／ｋｇが好ましく、４．１×１０－３～４．３×１０－３ｍ３／ｋｇがより好ましい。比容積が４．１×１０－３ｍ３／ｋｇより小さいと柔らかな食感が損なわれる場合があり、また４．６×１０－３ｍ３／ｋｇより大きいと目が粗くなりすぎるために食べ応えが不足したり、経時的にパンが乾燥しパサつきやすくなる場合がある。尚、前記比容積は、加熱調理後のパン容積を加熱調理後のパン重量で除して求めることができる。角型食パンの比容積を４．１×１０－３～４．６×１０－３ｍ３／ｋｇとするには、例えば型に入れる角型食パン用生地の型比容積や最終発酵条件を適宜調整すれば良い。 The specific volume of the square bread is preferably 4.1×10 −3 to 4.6×10 −3 m 3 /kg, and more preferably 4.1×10 −3 to 4.3×10 −3 m 3 /kg. If the specific volume is less than 4.1×10 −3 m 3 /kg, the soft texture may be lost, and if it is more than 4.6×10 −3 m 3 /kg, the texture may become too coarse, resulting in a lack of satisfying texture, or the bread may become dry and brittle over time. The specific volume can be determined by dividing the volume of the bread after cooking by the weight of the bread after cooking. To set the specific volume of the square bread to 4.1×10 −3 to 4.6×10 −3 m 3 /kg, for example, the specific volume of the mold for the dough for square bread to be put into the mold and the final fermentation conditions may be appropriately adjusted.
角型食パンの比容積は、下記式で求めることができる。
比容積［ｍ３／ｋｇ］＝加熱調理後のパン容積／加熱調理後のパン重量
加熱調理後のパン容積は、レーザー体積計（ケイ・アクシス社製「ＡＲ－０１」）を用い測定することができる。
The specific volume of a square loaf of bread can be calculated using the following formula:
Specific volume [m 3 /kg]=volume of bread after cooking/weight of bread after cooking The volume of bread after cooking can be measured using a laser volume meter ("AR-01" manufactured by K-Axis Corporation).
前記角型食パンとしては、例えば、食パン、全粒粉入り食パン、サンドイッチ用食パン、湯種入り食パン、ミニ食パン又はこれらの二次加工品、或いはレンジ調理を必要とするもの等、いかなる角型食パンでもよいが、特にサンドイッチ用食パン、ミニ食パンが本発明の効果を有効に享受できる。 The square bread may be any type of square bread, such as bread, whole wheat bread, sandwich bread, bread with yudane, mini bread, or secondary processed products thereof, or bread that requires microwave cooking, but sandwich bread and mini bread are particularly effective in enjoying the effects of the present invention.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。尚、実施例において「部」や「％」は重量基準である。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.
＜実施例及び比較例で使用した原料＞
１）日清製粉（株）製「ミリオン」(水分含量１４．５重量％)
２）新化食品（株）製「ＡＳインプルーバー」(水分含量４．５重量％、カルシウム塩含量０重量％)
３）（株）カネカ製「ＳＲイースト」(水分含量６８重量％)
４）日新製糖（株）製「上白糖Ｐ」(水分含量０．８重量％)
５）財団法人塩事業センター製「精製塩」(水分含量０重量％)
６）（株）カネカ製「ＥＭマーガリン」(水分含量１７．５重量％)
７）（株）北海道乳業製「脱脂粉乳」(水分含量３．８重量％)
８）（株）三栄源エフ・エフ・アイ製「ケルコゲルＬＴ１００」(水分含量８．３重量％)
９）（株）ケリージャパン製「ＤＡＴＥＭ」(水分含量０重量％)
１０）備北粉化工業（株）製「カミゲンＳ」(水分含量０重量％)
１１）敷島スターチ（株）製「ＳＦ－１００」(水分含量３重量％)
<Materials used in the Examples and Comparative Examples>
1) "Million" manufactured by Nisshin Flour Milling Co., Ltd. (moisture content 14.5% by weight)
2) "AS Improver" manufactured by Shinka Foods Co., Ltd. (moisture content 4.5% by weight, calcium salt content 0% by weight)
3) Kaneka Corporation "SR Yeast" (moisture content 68% by weight)
4) “Jinpakuto P” manufactured by Nissin Sugar Co., Ltd. (moisture content 0.8% by weight)
5) "Refined salt" (moisture content 0% by weight) manufactured by the Salt Industry Center Foundation
6) Kaneka Corporation "EM Margarine" (moisture content 17.5% by weight)
7) "Skimmed milk powder" (moisture content 3.8% by weight) manufactured by Hokkaido Dairy Co., Ltd.
8) "Kelcogel LT100" (water content 8.3% by weight) manufactured by San-Ei Gen F.F.I. Co., Ltd.
9) "DATEM" manufactured by Kelly Japan Co., Ltd. (moisture content 0% by weight)
10) "Kamigen S" manufactured by Bihoku Funka Kogyo Co., Ltd. (water content 0% by weight)
11) "SF-100" manufactured by Shikishima Starch Co., Ltd. (moisture content 3% by weight)
（食感への影響の評価）
実施例及び比較例で作製したパンを、熟練した１０名のパネラーに食べて評価してもらい、それらの平均点を評価値とした。その際の評価基準は、以下の通りである。ここで、ギシギシした食感とは、グルテン骨格の強度が高すぎて歯切れに劣る食感をいい、クチャつきとは、口の中でパンがだまになって残り口溶けが悪い様子をいう。
５点：食感が実施例１１と比べ、ギシギシした食感、及び／又は、食感のクチャつきが全く感じられず、柔らかな食感である
４点：食感が実施例１１と同等で、ギシギシした食感、及び／又は、食感のクチャつきがほとんど感じられず、柔らかな食感への悪影響がない
３点：食感が実施例１１と比べ、ギシギシした食感、及び／又は、食感のクチャつきがわずかに感じられるが、柔らかな食感への悪影響は商品性に問題がないレベルである
２点：食感が実施例１１と比べ、ギシギシした食感、及び／又は、食感のクチャつきが明確に感じられ、柔らかな食感への悪影響がやや大きい
１点：食感が実施例１１と比べ、ギシギシした食感、及び／又は、食感のクチャつきが強く感じられ、柔らかな食感への悪影響が大きい
(Evaluation of the effect on texture)
The breads produced in the Examples and Comparative Examples were eaten and evaluated by 10 experienced panelists, and the average score was used as the evaluation value. The evaluation criteria were as follows: "crunchy texture" refers to a texture in which the gluten structure is too strong and the bread is not crispy, and "crunchy" refers to a state in which the bread remains in the mouth in lumps and does not melt in the mouth.
5 points: compared to Example 11, the texture is soft and not at all creaky and/or chewy; 4 points: the texture is the same as Example 11, with almost no creaky and/or chewy texture, and no adverse effect on the soft texture; 3 points: compared to Example 11, the texture is slightly creaky and/or chewy, but the adverse effect on the soft texture is at a level that does not affect marketability; 2 points: compared to Example 11, the texture is clearly creaky and/or chewy, and the adverse effect on the soft texture is somewhat large; 1 point: compared to Example 11, the texture is strongly creaky and/or chewy, and the adverse effect on the soft texture is large.
（ケービング抑制効果の評価）
実施例及び比較例で作製したパンについて、（食パンの断面積／食パン型の底辺×高さ）の値を以下の方法で算出した。前記実施例及び比較例で作製した３斤のパンを、焼成後２．５～３時間室温にて冷却後、ビニール袋に入れ水分蒸発を防ぎつつ更に室温で１６～１８時間室温で冷却した後、その３斤のパン２本より中央部分を２ｃｍの厚みで６枚ずつ切り出し合計１２枚のスライス食パンを調整して前記スライス食パンを各々スキャナーで撮影し、パンの全てのケービング部分を三角形に近似してそれぞれの底辺と高さを実測することでケービング部分の合計断面積を算出した。一方で食パン型の底辺及び高さを実測して（食パン型の底辺×高さ）の値を得、前記ケービング部分の合計断面積との差を求めることで食パンの断面積を得、（食パンの断面積／食パン型の底辺×高さ）の値を算出した。算出した値の平均点を、以下の評価基準に従い評価した。
５点：（食パンの断面積／食パン型の底辺×高さ）の値が０．９０以上１以下であり、ケービング抑制効果が非常に高い
４点：（食パンの断面積／食パン型の底辺×高さ）の値が０．８６以上０．９０未満であり、ケービング抑制効果が十分である
３点：（食パンの断面積／食パン型の底辺×高さ）の値が０．８２以上０．８６未満であり、ケービング抑制効果に問題はないレベルである
２点：（食パンの断面積／食パン型の底辺×高さ）の値が０．７９以上０．８２未満であり、ケービング抑制効果がやや不足している
１点：（食パンの断面積／食パン型の底辺×高さ）の値が０．７９未満であり、ケービング抑制効果が不足している
(Evaluation of caving prevention effect)
For the breads produced in the Examples and Comparative Examples, the value of (cross-sectional area of bread / bottom side x height of bread mold) was calculated by the following method. After baking, the 3 loaf breads produced in the Examples and Comparative Examples were cooled at room temperature for 2.5 to 3 hours, then placed in a plastic bag to prevent moisture evaporation and cooled at room temperature for 16 to 18 hours. The central part of each of the 3 loaf breads was cut into 6 slices at a thickness of 2 cm to prepare a total of 12 slices of bread, and each of the sliced breads was photographed with a scanner, and all the caving parts of the bread were approximated to a triangle, and the base and height of each were measured to calculate the total cross-sectional area of the caving parts. On the other hand, the bottom and height of the bread mold were measured to obtain the value of (bottom side x height of bread mold), and the cross-sectional area of the bread was obtained by calculating the difference from the total cross-sectional area of the caving parts, and the value of (cross-sectional area of bread / bottom side x height of bread mold) was calculated. The average score of the calculated values was evaluated according to the following evaluation criteria.
5 points: The value of (cross-sectional area of bread / base side x height of bread mold) is 0.90 or more and 1 or less, and the caving inhibition effect is very high. 4 points: The value of (cross-sectional area of bread / base side x height of bread mold) is 0.86 or more and less than 0.90, and the caving inhibition effect is sufficient. 3 points: The value of (cross-sectional area of bread / base side x height of bread mold) is 0.82 or more and less than 0.86, and the caving inhibition effect is at a level where there is no problem. 2 points: The value of (cross-sectional area of bread / base side x height of bread mold) is 0.79 or more and less than 0.82, and the caving inhibition effect is slightly insufficient. 1 point: The value of (cross-sectional area of bread / base side x height of bread mold) is less than 0.79, and the caving inhibition effect is insufficient.
（総合評価）
食感への影響、ケービング抑制効果の評価結果を基に、総合評価を行った。その際の評価基準は以下の通りである。
Ａ：食感への影響、ケービング抑制効果の評価が何れも４．５点以上５点以下であって、且つ５点が一つ以上であるもの
Ｂ：食感への影響、ケービング抑制効果の評価が何れも４点以上５点未満であるもの、又は、食感への影響、ケービング抑制効果の評価の何れか一方が４点以上４．５点未満であって、且つもう一方が５点であるもの
Ｃ：食感への影響、ケービング抑制効果の評価が何れも３点以上５点以下であって、且つ３点以上４点未満が少なくとも一つあるもの
Ｄ：食感への影響、ケービング抑制効果の評価が何れも２点以上５点以下であって、且つ２点以上３点未満が少なくとも一つあるもの
Ｅ：食感への影響、ケービング抑制効果の評価において、１点以上２点未満が少なくとも一つあるもの
(comprehensive evaluation)
Based on the evaluation results of the effect on texture and the effect of inhibiting caving, a comprehensive evaluation was conducted. The evaluation criteria were as follows:
A: The evaluations of the effect on texture and the caving-inhibiting effect are both 4.5 to 5 points, and at least one is 5 points. B: The evaluations of the effect on texture and the caving-inhibiting effect are both 4 to 5 points, or one of the evaluations of the effect on texture and the caving-inhibiting effect is 4 to 4.5 points, and the other is 5 points. C: The evaluations of the effect on texture and the caving-inhibiting effect are both 3 to 5 points, and at least one is 3 to 4 points. D: The evaluations of the effect on texture and the caving-inhibiting effect are both 2 to 5 points, and at least one is 2 to 3 points. E: In the evaluations of the effect on texture and the caving-inhibiting effect, at least one is 1 to 2 points.
（実施例１） 角型食パン用生地及び角型食パンの作製
表１の配合に従って、以下の製法で角型食パンの中種生地の作製を行った。即ち、小麦粉７０重量部、イーストフード０．１重量部、パン酵母２重量部（乾燥重量：０．６４重量部）、及び添加水４０重量部を製パン用ミキサー（カントーミキサー社製「ＨＰｉ－２０Ｍ」）を用いて低速で２分間、次いで中速で３分間混捏した（捏ね上げ温度２４℃）。混捏終了後、２８℃にて４時間発酵させて中種生地（水分含量：４６．０重量％）を得た。
(Example 1) Preparation of dough for square bread and square bread According to the formulation in Table 1, a sponge dough for square bread was prepared by the following method. That is, 70 parts by weight of wheat flour, 0.1 parts by weight of yeast food, 2 parts by weight of baker's yeast (dry weight: 0.64 parts by weight), and 40 parts by weight of added water were kneaded at low speed for 2 minutes and then at medium speed for 3 minutes using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M") (kneading temperature 24 ° C.). After kneading, the dough was fermented at 28 ° C. for 4 hours to obtain a sponge dough (water content: 46.0% by weight).
得られた中種生地に、本捏配合である小麦粉３０重量部、上白糖６重量部、食塩２重量部、脱脂粉乳２重量部、ネイティブジェランガム０．０２５重量部、ジアセチル酒石酸モノグリセリド０．３５重量部、カルシウム塩として炭酸カルシウム０．２重量部、及び添加水２７．００重量部を加えて製パン用ミキサー（カントーミキサー社製「ＨＰｉ－２０Ｍ」）を用いて低速で２分間、中速で３分間混捏し、ここでマーガリン６重量部を加え、更に中速で３分間混捏して（捏ね上げ温度２７℃）本捏生地を得（水分含量：４５．３重量％）、２０分間フロアタイム（室温２４℃）をとることにより第一発酵させ、角型食パン用生地を得た。 The resulting sponge dough was mixed with the main kneading composition of 30 parts by weight of wheat flour, 6 parts by weight of white sugar, 2 parts by weight of salt, 2 parts by weight of skimmed milk powder, 0.025 parts by weight of native gellan gum, 0.35 parts by weight of diacetyl tartaric acid monoglyceride, 0.2 parts by weight of calcium carbonate as a calcium salt, and 27.00 parts by weight of added water, and kneaded for 2 minutes at low speed and 3 minutes at medium speed using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M"), at which point 6 parts by weight of margarine was added and kneaded for a further 3 minutes at medium speed (kneading temperature 27°C) to obtain the main kneaded dough (water content: 45.3% by weight), which was then left to stand for 20 minutes (room temperature 24°C) for the first fermentation, yielding dough for square bread.
得られた角型食パン用生地を１個２２５ｇに分割を行った。２０分間のベンチタイムをとった後、分割された生地をモルダー（フジサワ・マルゼン社製「ＦＭ－３１Ｚ」）に通し棒状に丸め、前記丸めた生地をＵ字に曲げ型比容積４．２１×１０－３ｍ３／ｋｇとなるよう１２．４ｃｍ×３７ｃｍ×１２．４ｃｍの食パン型（プルマンケース）に６個ずつ入れ、３８℃、相対湿度７５％のホイロで５０分間最終発酵させた後、蓋をして１９０℃のオーブンで３５分間焼成し、比容積４．２３×１０－３ｍ３／ｋｇの角型食パン（３斤の食パン２本）を得た。 The resulting square bread dough was divided into pieces of 225 g each. After 20 minutes of bench time, the divided dough was passed through a molder ("FM-31Z" manufactured by Fujisawa Maruzen Co., Ltd.) to roll it into a rod shape, and the rolled dough was bent into a U-shape and placed in a 12.4 cm x 37 cm x 12.4 cm bread mold (Pullman case) of 6 pieces each so that the mold specific volume was 4.21 x 10 -3 m 3 /kg. The final fermentation was carried out for 50 minutes in a proofer at 38°C and a relative humidity of 75%, and then the lid was put on and baked in an oven at 190°C for 35 minutes to obtain square bread (2 loaves of 3-pound bread) with a specific volume of 4.23 x 10 -3 m 3 /kg.
（実施例２～４、比較例１）角型食パン用生地及び角型食パンの作製
表１の配合に従い、ネイティブジェランガムの配合量をそれぞれ、０．００８重量部（実施例２）、０．０１５重量部（実施例３）、０．０４５重量部（実施例４）、０．００６重量部（比較例１）に変更した以外は、実施例１と同様にして角型食パン用生地及び角型食パンを得た。得られた角型食パンについて、食感への影響、ケービング抑制効果、及び、総合評価の評価結果を表１に示した。
(Examples 2 to 4, Comparative Example 1) Preparation of square bread dough and square bread According to the formulations in Table 1, except that the amount of native gellan gum was changed to 0.008 parts by weight (Example 2), 0.015 parts by weight (Example 3), 0.045 parts by weight (Example 4), and 0.006 parts by weight (Comparative Example 1), square bread dough and square bread were obtained in the same manner as in Example 1. The evaluation results of the effect on texture, caving inhibition effect, and overall evaluation of the obtained square bread are shown in Table 1.
表１から明らかなように、水分含量が１４～１５重量％の小麦粉１００重量部に対し、ネイティブジェランガムの含有量が０．００７～０．０５重量部の範囲にある角型食パン用生地が加熱調理された角型食パン（実施例１～４）は、何れも食感への影響、ケービング抑制効果の評価が良好であった。一方、水分含量が１４～１５重量％の小麦粉１００重量部に対し、ネイティブジェランガムの含有量が０．００６重量部と少ない角型食パン用生地が加熱調理された角型食パン（比較例１）は、ケービング抑制効果の評価がやや不足しており、総合評価はＤであった。 As is clear from Table 1, the square breads (Examples 1 to 4) made by heating and cooking dough for square bread in which the content of native gellan gum ranged from 0.007 to 0.05 parts by weight for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight all received good evaluations for their impact on texture and caving prevention effect. On the other hand, the square bread (Comparative Example 1) made by heating and cooking dough for square bread in which the content of native gellan gum was as low as 0.006 parts by weight for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight was slightly deficient in its evaluation of the caving prevention effect, and was given an overall evaluation of D.
（実施例５～８、比較例２及び３）角型食パン用生地及び角型食パンの作製
表２の配合に従い、ジアセチル酒石酸モノグリセリドの配合量をそれぞれ、０．０４８重量部（実施例５）、０．０５５重量部（実施例６）、０．１０重量部（実施例７）、０．４８重量部（実施例８）、０．０４重量部（比較例２）、０．５５重量部（比較例３）に変更した以外は、実施例１と同様にして角型食パン用生地及び角型食パンを得た。得られた角型食パンについて、食感への影響、ケービング抑制効果、及び、総合評価の評価結果を表２に示した。
(Examples 5 to 8, Comparative Examples 2 and 3) Preparation of square bread dough and square bread According to the formulations in Table 2, the amount of diacetyl tartaric acid monoglyceride was changed to 0.048 parts by weight (Example 5), 0.055 parts by weight (Example 6), 0.10 parts by weight (Example 7), 0.48 parts by weight (Example 8), 0.04 parts by weight (Comparative Example 2), and 0.55 parts by weight (Comparative Example 3), respectively. Except for this, square bread dough and square bread were obtained in the same manner as in Example 1. The evaluation results of the effect on texture, caving suppression effect, and overall evaluation of the obtained square bread are shown in Table 2.
表２から明らかなように、水分含量が１４～１５重量％の小麦粉１００重量部に対し、ジアセチル酒石酸モノグリセリドの含有量が０．０４５～０．５重量部の範囲にある角型食パン用生地が加熱調理された角型食パン（実施例１、５～８）は、何れも食感への影響、ケービング抑制効果の評価が良好であった。一方、水分含量が１４～１５重量％の小麦粉１００重量部に対し、ジアセチル酒石酸モノグリセリドの含有量が０．０４重量部と少ない角型食パン用生地が加熱調理された角型食パン（比較例２）は、ケービング抑制効果の評価がやや不足しており、総合評価はＤであった。また、水分含量が１４～１５重量％の小麦粉１００重量部に対し、ジアセチル酒石酸モノグリセリドの含有量が０．５５重量部と多い角型食パン用生地が加熱調理された角型食パン（比較例３）は、食感のクチャつきが明確に感じられて食感への影響の評価が悪く、総合評価はＤであった。 As is clear from Table 2, the square breads (Examples 1, 5-8) made by heating and cooking dough containing 0.045-0.5 parts diacetyl tartaric acid monoglyceride per 100 parts by weight of wheat flour with a moisture content of 14-15% by weight all received good evaluations for their impact on texture and caving-inhibiting effect. On the other hand, the square bread (Comparative Example 2) made by heating and cooking dough containing a low amount of 0.04 parts diacetyl tartaric acid monoglyceride per 100 parts by weight of wheat flour with a moisture content of 14-15% by weight was slightly deficient in its caving-inhibiting effect, and was given an overall evaluation of D. In addition, a square loaf of bread (Comparative Example 3) was made by heating and cooking dough containing a high amount of diacetyl tartaric acid monoglyceride (0.55 parts by weight) for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight. The texture was clearly chewy and the impact on texture was poor, resulting in an overall rating of D.
（実施例９～１２、比較例４及び５）角型食パン用生地及び角型食パンの作製
表３の配合に従い、カルシウム塩として配合する炭酸カルシウムの配合量をそれぞれ、０．１２重量部（実施例９）、０．３重量部（実施例１０）、０．４重量部（実施例１１）、０．５重量部（実施例１２）、０．０５重量部（比較例４）、０．５５重量部（比較例５）に変更した以外は、実施例１と同様にして角型食パン用生地及び角型食パンを得た。得られた角型食パンについて、食感への影響、ケービング抑制効果、及び、総合評価の評価結果を表３に示した。
(Examples 9 to 12, Comparative Examples 4 and 5) Preparation of square bread dough and square bread According to the formulations in Table 3, the amount of calcium carbonate blended as a calcium salt was changed to 0.12 parts by weight (Example 9), 0.3 parts by weight (Example 10), 0.4 parts by weight (Example 11), 0.5 parts by weight (Example 12), 0.05 parts by weight (Comparative Example 4), and 0.55 parts by weight (Comparative Example 5), respectively. Except for this, square bread dough and square bread were obtained in the same manner as in Example 1. The evaluation results of the effect on texture, caving suppression effect, and overall evaluation of the obtained square bread are shown in Table 3.
表３から明らかなように、水分含量が１４～１５重量％の小麦粉１００重量部に対し、パン生地中のカルシウム塩の含有量が０．１～０．５重量部の範囲にある角型食パン用生地が加熱調理された角型食パン（実施例１、９～１２）は、何れも食感への影響、ケービング抑制効果の評価が良好であった。一方、水分含量が１４～１５重量％の小麦粉１００重量部に対し、パン生地中のカルシウム塩の含有量が０．０５重量部と少ない角型食パン用生地が加熱調理された角型食パン（比較例４）は、ケービング抑制効果の評価がやや不足しており、総合評価はＤであった。また、水分含量が１４～１５重量％の小麦粉１００重量部に対し、パン生地中のカルシウム塩の含有量が０．５５重量部と多い角型食パン用生地が加熱調理された角型食パン（比較例５）は、ギシギシとした食感が明確に感じられて食感への影響の評価が悪く、総合評価はＤであった。 As is clear from Table 3, the square breads (Examples 1, 9 to 12) made by heating and cooking dough for square bread in which the calcium salt content in the dough is in the range of 0.1 to 0.5 parts by weight for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight all had good evaluations of the effect on texture and the effect of suppressing caving. On the other hand, the square bread (Comparative Example 4) made by heating and cooking dough for square bread in which the calcium salt content in the dough is low at 0.05 parts by weight for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight was slightly insufficient in the evaluation of the effect of suppressing caving, and was given an overall evaluation of D. In addition, the square bread (Comparative Example 5) made by heating and cooking dough for square bread in which the calcium salt content in the dough is high at 0.55 parts by weight for 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight had a clearly rough texture, and was given a poor evaluation of the effect on texture, and was given an overall evaluation of D.
（製造例１）角型食パン用ケービング抑制剤（改良剤）の作製
表４の配合に従い、ネイティブジェランガム１．５重量部、ジアセチル酒石酸モノグリセリド３０．０重量部、カルシウム塩として炭酸カルシウム２０．０重量部、コーンスターチ４８．５重量部をそれぞれ混合し、改良剤として角型食パン用ケービング抑制剤を得た。
(Production Example 1) Preparation of caving inhibitor (improving agent) for square bread According to the formulation in Table 4, 1.5 parts by weight of native gellan gum, 30.0 parts by weight of diacetyl tartaric acid monoglyceride, 20.0 parts by weight of calcium carbonate as a calcium salt, and 48.5 parts by weight of corn starch were mixed to obtain a caving inhibitor for square bread as an improving agent.
（実施例１３～１５）角型食パン用生地及び角型食パンの作製
表５の配合に従い、ネイティブジェランガム、ジアセチル酒石酸モノグリセリド、カルシウム塩として炭酸カルシウムを単独で配合せず、代わりにケービング抑制剤（製造例１）をそれぞれ０．９３重量部（実施例１３）、１．３３重量部（実施例１４）、１．６７重量部（実施例１５）配合した以外は、実施例１と同様にして角型食パン用生地及び角型食パンを得た。得られた角型食パンについて、食感への影響、ケービング抑制効果、及び、総合評価の評価結果を表５に示した。
(Examples 13 to 15) Preparation of square bread dough and square bread According to the formulations in Table 5, native gellan gum, diacetyl tartaric acid monoglyceride, and calcium carbonate as a calcium salt were not used alone, but instead 0.93 parts by weight (Example 13), 1.33 parts by weight (Example 14), and 1.67 parts by weight (Example 15) of a caving inhibitor (Production Example 1) were used, respectively. Square bread dough and square bread were obtained in the same manner as in Example 1. The evaluation results of the effect on texture, caving inhibitory effect, and overall evaluation of the obtained square bread are shown in Table 5.
表５から明らかなように、水分含量が１４～１５重量％の小麦粉１００重量部に対し、改良剤としてケービング抑制剤の形態でネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５５重量部を満たす範囲で配合した角型食パン用生地が加熱調理された角型食パン（実施例１３～１５）は、何れも食感への影響、ケービング抑制効果の評価が良好であった。 As is clear from Table 5, the square breads (Examples 13 to 15) made by heating and cooking dough containing 100 parts by weight of wheat flour with a moisture content of 14 to 15% by weight and 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, and 0.1 to 0.55 parts by weight of calcium salt as improvers in the form of caving inhibitors, all had good evaluations of their impact on texture and caving inhibitory effect.
（実施例１６～１８）角型食パン用生地及び角型食パンの作製
表６の配合に従い、実施例１４と同様にして角型食パン用生地を作製し、型比容積を４．１２×１０－３ｍ３／ｋｇ（実施例１６）、４．４×１０－３ｍ３／ｋｇ（実施例１７）、４．６×１０－３ｍ３／ｋｇ（実施例１８）に変更した以外は実施例１４と同様にして角型食パンを得た。得られた角型食パンについて、食感への影響、ケービング抑制効果、及び、総合評価の評価結果を表６に示した。
(Examples 16 to 18) Preparation of dough for square bread and square bread Dough for square bread was prepared in the same manner as in Example 14 according to the formulations in Table 6, and square bread was obtained in the same manner as in Example 14, except that the specific mold volume was changed to 4.12×10 -3 m 3 /kg (Example 16), 4.4×10 -3 m 3 /kg (Example 17), and 4.6×10 -3 m 3 /kg (Example 18). The evaluation results of the effect on texture, caving inhibition effect, and overall evaluation of the obtained square bread are shown in Table 6.
表６から明らかなように、本発明のケービング抑制剤を配合した角型食パン用生地を型比容積４．１×１０－３～４．６５×１０－３ｍ３／ｋｇとなるよう型に入れ加熱調理された比容積４．１×１０－３×１０－３～４．６×１０－３ｍ３／ｋｇの角型食パン（実施例１４、１６～１８）は、何れも食感への影響、ケービング抑制効果の評価が良好であった。 As is clear from Table 6, square bread dough containing the caving inhibitor of the present invention was placed in a mold to give a mold specific volume of 4.1 x 10 -3 to 4.65 x 10 -3 m 3 /kg and cooked , and the resulting square bread (Examples 14, 16 to 18) had a specific volume of 4.1 x 10 -3 to 4.6 x 10 -3 m 3 /kg, all of which were evaluated as having a good effect on texture and caving inhibition effect.
Claims (7)
前記生地に含まれる水分含量が１４～１５重量％の小麦粉１００重量部に対し、ネイティブジェランガムを０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリドを０．０４５～０．５重量部、カルシウム塩を０．１～０．５重量部、パン酵母を０．１～５重量部（乾燥重量）含有する、角型食パン用生地。 A square bread dough for producing square bread having a moisture content of 44 to 46.5% by weight in the whole dough and a specific volume of 4.1×10 −3 to 4.6×10 −3 m 3 /kg,
The dough for square bread contains 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight, 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of a calcium salt, and 0.1 to 5 parts by weight (dry weight) of baker's yeast.
角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、前記小麦粉のうち３０～１００重量部、パン酵母０．１～５重量部（乾燥重量）、及び添加水を混捏した後、５～３０℃で２～７２時間発酵して、中種生地全体中の水分含量が４５～４７重量％の中種生地を得、
前記中種生地に、角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、前記小麦粉のうち７０～０重量部、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、及び添加水を混捏して小麦粉１００重量部を含む、本捏生地全体中の水分含量が４４～４６．５重量％の本捏生地を得、
前記本捏生地を第一発酵させることを特徴とする、角型食パン用生地の製造方法。 A method for producing square bread dough for producing square bread having a specific volume of 4.1×10 -3 to 4.6×10 -3 m 3 /kg, the dough containing 30 to 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight based on the total wheat flour, and the dough containing 100 parts by weight of wheat flour,
100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight of the whole wheat flour is kneaded with 30 to 100 parts by weight of the wheat flour, 0.1 to 5 parts by weight (dry weight) of baker's yeast, and added water, and then fermented at 5 to 30° C. for 2 to 72 hours to obtain a sponge dough having a moisture content of 45 to 47% by weight in the whole sponge dough.
In the dough for square bread, 100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight in the whole wheat flour is mixed with 70 to 0 parts by weight of the wheat flour, 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of calcium salt, and added water to obtain a dough containing 100 parts by weight of wheat flour and having a moisture content of 44 to 46.5% by weight in the whole dough for square bread.
A method for producing dough for square bread, comprising subjecting the kneaded dough to a first fermentation.
角型食パン用生地に含まれる水分含量が小麦粉全体中１４～１５重量％の小麦粉１００重量部に対して、ネイティブジェランガム０．００７～０．０５重量部、ジアセチル酒石酸モノグリセリド０．０４５～０．５重量部、カルシウム塩０．１～０．５重量部、パン酵母０．１～５重量部（乾燥重量）、及び添加水を混捏して、小麦粉１００重量部を含む、混合物全体中の水分含量が４４～４６．５重量％の混合物を得、
前記混合物を第一発酵させることを特徴とする、角型食パン用生地の製造方法。 A method for producing square bread dough for producing square bread having a specific volume of 4.1×10 -3 to 4.6×10 -3 m 3 /kg, comprising:
100 parts by weight of wheat flour having a moisture content of 14 to 15% by weight based on the total wheat flour is kneaded with 0.007 to 0.05 parts by weight of native gellan gum, 0.045 to 0.5 parts by weight of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 parts by weight of a calcium salt, 0.1 to 5 parts by weight of baker's yeast (dry weight), and added water to obtain a mixture containing 100 parts by weight of wheat flour and having a moisture content of 44 to 46.5% by weight based on the total mixture;
A method for producing dough for square bread, comprising subjecting the mixture to a first fermentation.
請求項５又は６に記載の製造方法により得られた角型食パン用生地を分割し、
前記分割された生地を成形し、
前記成形された生地を型比容積が４．１×１０－３～４．６５×１０－３ｍ３／ｋｇとなるよう型に入れてから最終発酵した後に蓋をした状態で加熱調理を行う、角型食パンの製造方法。 A method for producing square bread having a specific volume of 4.1×10 −3 to 4.6×10 −3 m 3 /kg, comprising the steps of:
The square bread dough obtained by the method according to claim 5 or 6 is divided,
The divided dough is shaped,
The method for producing square bread comprises putting the shaped dough into a mold so that the mold specific volume is 4.1×10 −3 to 4.65×10 −3 m 3 /kg, subjecting the dough to final fermentation, and then cooking the dough with a lid on.
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