TW202126175A - Production method for rusks - Google Patents

Abstract

The manufacturing method of the crunchy bread of the present invention can produce crunchy bread with a good balance between the crunchy mouthfeel and the crispy feeling, and has good softness and mouth-melting properties. Further, by omitting the bread drying step, labor can be saved. The bread drying step is performed after the step of slicing bread and before the step of oil coating or sugar spraying. The method for producing crunchy bread according to the present invention includes the step of unevenly dispersing the chip-shaped oil and fat composition in the bread dough to obtain the bread dough for crunchy bread.

Description

The manufacturing method of crunchy bread, the manufacturing method of bread dough for crusty bread, the manufacturing method of bread for crusty bread, the flake oil composition for crusty bread, the method of improving the taste of crusty bread, and the method of making bread dough for crusty bread. Method for omitting bread drying step in manufacturing method

The present invention relates to a method for manufacturing crunchy bread.

The so-called crunchy bread is a kind of bakery product made from bread as the main material, and it is widely loved by people. The crunchy bread was originally designed to be the use of hardened bread. As for the method of making crusty bread, there is usually a method of cutting white toast or French bread made by a general method into thin slices and drying, and then applying fat, etc., and there is a method of applying fat, etc., and then further Baking in an oven, etc. In addition, as breads similar to crusty bread, there are those that dry croissants and the like like crusty bread, reduce the water content, and change the taste of the bread itself.

Patent Document 1 discloses a method for heating bread. A dough with an initial temperature of 20°C and containing 10% to 90% of solid edible fats and oils is baked to obtain bread with a moisture content of 20% to 30%, and the bread is microwaved. Heating, so that the moisture content of the bread is reduced to 5-15% after heating; and bagged bread, some of the bread used in this heating method is put into a bag for heating in a microwave oven. According to this invention, a bread heating method can be provided, which can obtain bread with a crispy taste. [Prior Technical Literature]

[Patent Document 1] Japanese Patent Publication No. 2016-101123

[The problem to be solved by the invention]

However, the crunchy breads currently on the market have a hard and crunchy taste as a whole, and are easily avoided by consumers who do not like high hardness, such as the elderly. On the other hand, if it is only crunchy bread with a strong crispness, it is similar to other baked products (biscuits, shortbread, etc.), and it is not enough in terms of the unique chewiness of crunchy bread. Furthermore, in the manufacturing process, multiple steps such as bread baking, slicing, drying, grease coating, and rebake must be performed, which consumes labor and time, which is also a problem. In addition, as disclosed in Patent Document 1, the texture of breads similar to crusty bread is different from crusty bread, which is not sufficient. Crunch breads or breads similar to crusty breads must be further improved in taste and work more labor-saving. [Means to solve the problem]

Therefore, the inventors of the present invention obtained a method of manufacturing crusty bread after diligent research, and completed the present invention. The method for manufacturing crunchy bread can produce crunchy bread with a mixture of hard and crisp feeling and good balance, and good softness and palatability. Further, by omitting the bread drying step, labor can be saved. The bread drying step is performed after the step of slicing bread and before the step of oil coating or sugar spraying.

That is, according to the present invention, the following methods for producing crunchy bread, methods for producing bread dough for crunchy bread, methods for producing bread for crunchy bread, chip-shaped fat composition for crunchy bread, and crusty bread are provided A method of improving the texture and a method of omitting the bread drying step in the method of manufacturing crusty bread. [1] A method of making crunchy bread, including: The step of dispersing the chip-shaped fat and oil composition in the bread dough unevenly to obtain the bread dough for crunchy bread. [2] The production method according to [1], wherein the content of the chip-shaped fat and oil composition in the bread dough for crusty bread is 1% by mass or more and 20% by mass or less. [3] The production method according to [1] or [2], wherein the bread dough for crusty bread further contains anti-hydrolysis starch. [4] The production method according to any one of [1] to [3], wherein the bread dough for crusty bread further contains soybean flour. [5] A method of making bread dough for crunchy bread, including: The step of unevenly dispersing the chip-shaped oil and fat composition in the bread dough. [6] A method of making bread for crunchy bread, including: The step of dispersing the chip-shaped fat and oil composition in the bread dough unevenly to obtain the bread dough for crunchy bread. [7] A flake oil composition for crusty bread, which is unevenly contained in bread dough. [8] A method for improving the texture of crusty bread, which is characterized in that the chip-shaped oil and fat composition is unevenly dispersed in the bread dough to obtain bread dough for crusty bread. [9] A method for omitting the bread drying step in the manufacturing method of crusty bread, the bread drying step is carried out after the steps of slicing the bread and before the step of oil coating or sugar spraying; it is characterized in that: In the method for producing bread, the chip-shaped fat and oil composition is unevenly dispersed in the bread dough to obtain the bread dough for crusty bread.

In addition, any combination of these various components, or the conversion of the present invention between methods, devices, etc., can also be regarded as aspects of the present invention. [Effects of Invention]

According to the present invention, it is possible to obtain a crunchy bread with a good balance of firmness and crispness, and good softness and palatability. Furthermore, in the manufacturing method of crunchy bread, the drying step can be omitted to shorten the time and save labor. Moreover, the good balance between the crunchiness and the crunchiness here means that the finished crunchy bread has an excellent texture because the hard and crunchy parts are mixed unevenly. In addition, the softness of crusty bread refers to how soft and easy to collapse after being bitten.

Hereinafter, the embodiment of the present invention will be described with specific examples of each component. Moreover, each component can be used individually or in combination of 2 or more types. In addition, the bread dough for crunchy bread (also called dough for crunchy bread) in the present invention refers to the dough before baking as long as it is not particularly limited.

1. The manufacturing method of crunchy bread The manufacturing method of crunchy bread in this embodiment includes the step of unevenly dispersing the chip-shaped fat and oil composition in the bread dough to obtain the bread dough for crunchy bread. Here, the term "dispersing the flake-shaped oil and fat composition in the bread dough unevenly" means that the flake-shaped fat and oil composition is not uniformly kneaded into the bread dough to maintain at least a part of the shape of the flake-shaped fat and oil composition. The flake-like oil and fat composition is dispersed in the bread dough. In the present invention, the crunchy bread dough obtained by dispersing the chip-shaped fat and oil composition in the bread dough unevenly is in a state where the dispersed phase of the fat and oil composition is mixed in the continuous phase composed of the bread dough. Thereby, it is possible to obtain a crunchy bread with a good balance between the firmness and crispness, and with good softness and mouth-melting properties.

(1) Raw materials for bread dough for crunchy bread Hereinafter, each component which is a raw material of the bread dough for crusty bread is demonstrated.

(Fragmented grease composition) The flake oil composition in this embodiment has an edible fat content of 60% by mass to 100% by mass, preferably 70% by mass to 100% by mass, and more preferably 75% by mass to 100% by mass. There are no particular limitations on the edible fats and oils used in the fragmented fat and oil composition, and fats and oils raw materials for general edibles can be used. Specifically, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, mustard oil, rice bran oil, sesame oil, olive oil, sunflower oil, safflower seed oil, cocoa butter and other plants Fat, milk fat, lard, tallow and other animal fats, medium-chain fatty acid triglycerides, etc., and processed fats obtained by subjecting these fats to one or two or more transesterification, hydrogenation and other processing treatments. The edible fats and oils used in the present invention can be used in combination with one or two or more of the raw fats and oils.

The solid fat content of the fragmented fat composition at 20° C. is preferably 20% or more, more preferably 25% or more, and still more preferably 28% or more. The solid fat content of the flake oil composition at 20° C. is preferably 50% or less, more preferably 45% or less, and still more preferably 40% or less. In addition, in this specification, when the upper limit and the lower limit of the numerical range are displayed, it is considered that the upper limit and the lower limit can be appropriately combined. For example, the solid fat content of the flake oil composition at 20° C. is preferably 20% or more and 50% or less, more preferably 25% or more and 45% or less, and still more preferably 28% or more and 40% or less. When the solid fat content at 20°C is in the above range, the plastic oil and fat composition does not dissolve out, but tends to stay in the dough. As a result, a crusty bread with a good mouthfeel can be obtained.

The solid fat content at 30°C of the flake-shaped oil and fat composition is preferably 7% or more, more preferably 9% or more, and still more preferably 12% or more from the viewpoint of palatability. From the viewpoint of a balance between the crunchiness and the crispness of the crunchy bread, it is preferably 30% or less, more preferably 25% or less, and still more preferably 21% or less. For example, the solid fat content of the fragmented fat composition at 30°C is preferably 7% or more and 30% or less, more preferably 9% or more and 25% or less, and still more preferably 12% or more and 21% or less. When the solid fat content at 30°C is within the above-mentioned range, the plastic oil and fat composition does not dissolve out, but tends to stay in the dough. As a result, a crusty bread with a good mouthfeel can be obtained.

The above-mentioned fragmented oil composition of this embodiment containing edible fats and oils is a fragment with a maximum length of 1mm or more and 40mm or less at 10°C, preferably 8mm or more and 35mm or less, more preferably 8mm or more and 20mm or less The fragments are more preferably 8mm or more and 15mm or less, and most preferably 10mm or more and 15mm or less. By making the size within the above-mentioned range, when the flake-like oil and fat composition is melted by heating, the size of the flakes becomes hollow, and finally the proper hardness, softness, and texture of crunchy bread can be improved. The shape of the fragments is not particularly limited as long as the size is within the above-mentioned range. Any shape such as polyhedrons such as polygonal pyramids and polygonal columns, cylinders, semi-cylindricals, spheres, spindles, and flakes can be used, but it is preferably possible. Examples include a polygonal column and a cylinder, more preferably a quadrangular column or a cylinder, and even more preferably a cylinder.

In addition, the thickness of the chip-shaped grease composition of this embodiment is not particularly limited. For example, in the case of a cylinder, it is preferably a fragment with a diameter of 2 mm or more and 20 mm or less at 10°C, more preferably a fragment with a diameter of 3 mm or more and 15 mm or less, still more preferably a fragment with 3 mm or more and 10 mm or less, and still more preferably 4 mm or more and 8 mm or less Fragments. Also, for example, in the case of a quadrangular column, at 10°C, one side is preferably 2mm or more and 20mm or less, more preferably 3mm or more and 15mm or less, still more preferably 3mm or more and 10mm or less, and still more preferably 4mm. Fragments below 8mm above.

As long as the effect of the present invention is not inhibited, the chip-shaped oil and fat composition in this embodiment may appropriately contain one or two or more of the following components: emulsifier (monoglycerin fatty acid ester, polyglycerin fatty acid Esters, organic acid monoglyceride fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.), pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, Caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (table salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.), protein (whey protein, egg white, wheat Protein, etc.), amino acids, enzymes (transglutaminase, protease, amylase, etc.), sugars, dietary fiber, flavors, colors, antioxidants, water, etc.

From the viewpoint of improving the balance, softness, and palatability of the crunchy and crunchy feeling, the content of the fragmented oil and fat composition in the bread dough for crunchy bread is relative to that for crunchy bread. The entire dough is preferably 1% by mass or more, more preferably 4% by mass or more, and still more preferably 6% by mass. In addition, from the viewpoint of improving the degree of non-stickiness, the content of the fragment-like oil and fat composition in the crusty bread dough relative to the whole crusty bread dough is preferably 20% by mass or less, more preferably 18% by mass % Or less, and more preferably 15% by mass or less. From these viewpoints, the content of the flake-shaped oil and fat composition in the crusty bread dough is, for example, preferably 1% by mass to 20% by mass relative to the entire crusty bread dough, and more preferably 4 mass% or more and 18 mass% or less, more preferably 6 mass% or more and 15 mass% or less.

From the viewpoint of improving the balance, softness, and palatability of the crunchy and crunchy feeling, the content of the fragmented oil and fat composition in the bread dough for crunchy bread is relative to that for crunchy bread. The powder raw material of the dough is preferably 2% by mass or more, more preferably 7% by mass or more, and still more preferably 10% by mass or more. In addition, from the viewpoint of increasing the degree of non-stickiness, the content of the flake-like fat composition in the crusty bread dough relative to the powder raw material of the crusty bread dough is preferably 46% by mass or less, and more preferably 35% by mass or less, and more preferably 30% by mass or less. From these viewpoints, the content of the chip-shaped oil and fat composition in the crusty bread dough is, for example, preferably 2% by mass to 46% by mass relative to the powder raw material of the crusty bread dough, and more Preferably it is 7 mass% or more and 35 mass% or less, and more preferably it is 10 mass% or more and 30 mass% or less.

(Starch resistant) The raw material of the bread dough for crunchy bread preferably contains Resistant Starch (RS). The so-called antilytic starch is a starch that is indigestible in the living body, and is classified into the following RS1 to RS4 (refer to Japanese Patent Laid-Open No. 2017-23048). RS1: Those who are resistant to digestion due to the inability of digestive enzymes to work physically RS2: Those who are resistant to digestion due to the crystalline structure of starch grains RS3: Those who are resistant to digestion due to the aging of starch that has changed into a structure that is difficult for digestive enzymes to function. RS4: Those who are resistant to digestion due to the high degree of chemical modification of starch In this embodiment, the anti-lytic starch contains one or two or more selected from the above RS1 to RS4. From the viewpoint of improving the balance between the crunchiness and the crispness of the crunchy bread, it is preferable to include one or two selected from RS2 and RS4. In addition, it is preferable that the anti-degradation starch is blended into the bread dough for crunchy bread.

From the viewpoint of improving the balance between the crunchiness and the crispness of crunchy bread, the content of anti-hydrolysis starch in the bread dough for crunchy bread is preferably 3% by mass or more relative to the whole bread dough for crunchy bread. , More preferably 7 mass% or more, still more preferably 9 mass% or more. Also, from the same point of view, the content of anti-hydrolysis starch in the bread dough for crunchy bread is preferably 25% by mass or less, more preferably 20% by mass or less, with respect to the whole bread dough for crunchy bread. Preferably, it is 15% by mass or less. For example, the content of anti-degradable starch in the bread dough for crunchy bread is preferably 3% by mass to 25% by mass, more preferably 7% by mass to 20% by mass relative to the whole bread dough for crunchy bread, and More preferably, it is 9 mass% or more and 15 mass% or less.

From the viewpoint of improving the balance between the crunchiness and the crunchiness of crunchy bread, the content of anti-degradable starch in the bread dough for crunchy bread is preferably 5% by mass or more, more preferably 10% by mass or more, and more preferably 15% by mass or more. Also, from the same point of view, the content of anti-degradable starch in the bread dough for crunchy bread is preferably 40% by mass or less, more preferably 32% by mass or less, and still more preferably 26% by mass relative to the entire powdered raw material. %the following. For example, the content of anti-degradable starch in the bread dough for crusty bread is preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 32% by mass or less, and still more preferably 15% by mass relative to the whole powder raw material The mass% is above 26 mass%.

(Soy flour) In addition, the raw material of the bread dough for crunchy bread preferably further contains soybean flour. Soy flour is a powdered soybean. Examples of the soybean flour according to the present invention include full-fat soybean powder, defatted soybean powder, roasted and powdered soybean powder (soybean powder), and other soybean powders, preferably selected from whole One or two of fat soybean powder and defatted soybean powder, more preferably defatted soybean powder.

From the viewpoint of improving the balance between the crunchiness and the crispness of crunchy bread, the content of soybean flour in the bread dough for crunchy bread is preferably 2% by mass or more relative to the whole bread dough for crunchy bread. More preferably, it is 4% by mass or more. Also, from the same viewpoint, the content of soybean flour in the bread dough for crunchy bread is preferably 20% by mass or less, more preferably 15% by mass or less, and still more preferably, relative to the whole bread dough for crunchy bread. It is 10% by mass or less. For example, the content of the soybean flour in the bread dough for crunchy bread is preferably 2% by mass to 20% by mass, more preferably 4% by mass to 15% by mass relative to the whole bread dough for crunchy bread, and still more Preferably it is 4 mass% or more and 10 mass% or less.

From the viewpoint of improving the balance between the crunchiness and the crunchiness of the crunchy bread, the content of soybean flour in the bread dough for crunchy bread is preferably 3% by mass or more, more preferably 7 Mass% or more, and more preferably 10 mass% or more. Also, from the same point of view, the content of soybean flour in the bread dough for crusty bread is preferably 35% by mass or less, more preferably 25% by mass or less, and still more preferably 17% by mass relative to the entire powder raw material. the following. For example, the content of soybean flour in the bread dough for crusty bread is preferably 3% by mass or more and 35% by mass or less, more preferably 7% by mass or more and 25% by mass or less, and still more preferably 10% by mass relative to the entire powder raw material. % Or more and 17% by mass or less.

(Bread dough) The bread dough used for making the bread dough for crunchy bread of this embodiment is kneaded by adding powder raw materials, water, yeast, etc. described later.

The type of bread dough used to make bread dough for crunchy bread in this embodiment is not particularly limited, as long as it is bread dough used for general bread, for example, white toast dough and bread roll dough , Dough for French bread, dough for pastry, etc., preferably one or two selected from dough for white toast and dough for French bread.

(Powder raw material) The powder raw material is a raw material blended into the bread dough in a powder state. In addition to the aforementioned anti-degradable starch and soybean flour, specific examples of the powder raw materials for bread dough include coarse grain flour such as wheat flour, rice flour, and rye flour; proteins such as gluten and soybean protein; Unprocessed starches made from cassava, potato, wheat, etc.; and processed starches obtained from processing such as esterification, etherification, and gelatinization; polysaccharides such as dextrin; sugar, fructose, glucose, isomers Sugars such as sugar, invert sugar, oligosaccharides, trehalose, sugar alcohol, etc.; powdered sweeteners such as aspartame, potassium acetosulfamate, etc.; skimmed milk powder, whole milk powder, cheese powder Dairy products such as salt; dietary fiber such as bran, cellulose, indigestible dextrin, etc.; eggs such as protein powder, whole egg powder, etc.; mucopolysaccharides such as guar gum and alginate; emulsifier; cocoa Flavor powder such as powder, matcha powder; improver; expander, etc. In addition, the powder material of the bread dough preferably contains coarse grain flour, more preferably contains one or two or more selected from wheat flour and rice flour, and still more preferably contains wheat flour. At this time, from the viewpoint of improving the balance between the crunchiness and crispness of the crunchy bread, the content of coarse grain flour in the powder raw material relative to the whole powder raw material is preferably at least 35% by mass, more preferably 40% by mass %above. Furthermore, from the same viewpoint, the content of coarse grain flour in the powder raw material relative to the entire powder raw material is preferably 100% by mass or less, more preferably 99% by mass or less, and still more preferably 96% by mass or less. For example, the content of coarse grain flour in the powder raw material relative to the entire powder raw material is preferably 35 mass% or more and 100 mass% or less, more preferably 40 mass% or more and 99 mass% or less, and still more preferably 40 mass% or more and 96 mass% %the following.

In addition, the raw material of the bread dough for crusty bread may include oil products other than the chip-shaped oil and fat composition in this embodiment described above. Specific examples of this oil and fat product include solid fats such as butter, ghee, and margarine that are generally used in bread dough; liquid oils such as mustard oil, corn oil, soybean oil, and olive oil.

(Other raw materials for bread dough) In this embodiment, the bread dough may contain raw materials other than the above-mentioned raw materials. Specific examples include liquid ingredients such as water, cow milk, soy milk, fruit juice, vegetable juice, honey, black syrup, liquid sugar; eggs such as whole eggs, egg yolks, and whites; nuts, dried fruits, chocolate Various flavor materials such as fragments; sesame; brown rice; millet such as millet, Liang Li and so on.

(2) The process of making crunchy bread Next, the manufacturing process of the crunchy bread of the present invention will be described. The manufacturing process of the crunchy bread of the present invention includes the following steps: Prepare bread dough; Disperse the chip-shaped oil and fat composition in the bread dough unevenly to obtain bread dough for crunchy bread; Heating and cooking the bread dough for crunchy bread to obtain bread for crunchy bread; and This crunchy bread is heated to obtain crunchy bread.

(Steps to prepare bread dough) Mix the above-mentioned bread dough ingredients to prepare bread dough. The preparation method of bread dough may be a generally used method, for example, direct dough method (direct method), medium type dough method, old noodle dough method, sugared medium seed method, liquid seed method, quick direct dough method, etc.

(Steps to make bread dough for crunchy bread) By unevenly dispersing the chip-shaped fat and oil composition in the bread dough prepared as described above, the bread dough for crunchy bread of the present invention can be obtained. Regarding the conditions when adding and mixing the flake oil and fat composition, from the viewpoint of unevenly dispersing the flake oil and fat composition, the speed of the mixer is preferably low, and the mixing time is preferably 10 seconds or more and 2 minutes Hereinafter, it is more preferably 20 seconds or more and 1 minute or less. When mixed excessively, the shape of the fragmented fat composition in the bread dough for crunchy bread cannot be maintained, and it will become a dough in which the fat is excessively kneaded and evenly dispersed. As a result, the resulting crunchy bread is too crunchy and not chewy. The taste is therefore not ideal. In addition, the temperature at the time of adding and mixing the flake oil and fat composition, from the viewpoint of unevenly dispersing the flake oil and fat composition, is preferably 20°C or more and 30°C or less, more preferably 22°C or more and 28°C or less , And more preferably above 24°C and below 27°C. When the mixing temperature is too high, the shape of the fragmented fat composition in the bread dough for crunchy bread cannot be maintained, and it will become a dough in which the fat is excessively kneaded and evenly dispersed. As a result, the resulting crunchy bread is too crisp and crisp. The taste is not chewy, so it is not ideal. Furthermore, the prepared bread dough for crunchy bread can also be frozen. The freezing temperature at this time is preferably -40°C or higher and -10°C or lower, more preferably -30°C or higher and -15°C or lower.

In addition, in the step of preparing the bread dough for crunchy bread of the present invention, it is preferable to add yeast to the raw material. At this time, the manufacturing method of the bread dough for crunchy bread preferably includes a step of fermentation of the dough after the step of preparing the bread dough for crunchy bread and before the step of heating and cooking the bread dough for crunchy bread.

(Steps of heating and cooking bread dough for crunchy bread) After the step of heating and cooking the thus prepared bread dough for crunchy bread, bread for crunchy bread can be obtained. Specific examples of heating cooking methods include baking, steaming, steam convection heating, etc., preferably one or two heating cooking selected from baking and steam convection heating, and more preferably baking in an oven. The temperature of heating and cooking is preferably 150 to 260°C, more preferably 160 to 250°C. The time is preferably 4 to 60 minutes, more preferably 10 to 45 minutes, and still more preferably 15 to 30 minutes.

(The heating step of crusty bread bread) Then, after the step of heating the obtained crunchy bread bread, crunchy bread is obtained. Specific examples of the heating method include baking, convection heating, etc., and baking in an oven is more preferable. The heating temperature is preferably 80 to 160°C, more preferably 90 to 150°C, and still more preferably 100 to 130°C. The time is preferably 4 to 90 minutes, more preferably 10 to 60 minutes.

Furthermore, it is preferable to include a step of slicing or cutting crunchy bread for bread before the heating step. The vertical and horizontal dimensions at this time are not specified. For example, the thickness is 5 mm or more and 50 mm or less, preferably 8 mm or more and 40 mm or less, and more preferably 10 mm or more and 30 mm or less.

Furthermore, you may include the process of spraying flavor materials, such as sugar, on the bread for crunchy bread before heating. Specific examples of flavor materials include sugars such as granulated sugar; seasonings such as salt and soy sauce; herbs; fats and oils such as butter; spices; spices. In addition, from the viewpoint of improving the balance between the crunchiness and the crispness of the crunchy bread, it is preferable to include a step of spraying sugars such as crystal sugar.

(other) In this embodiment, the obtained crusty bread may be further coated or topped. As specific examples, for example, chocolate, frosting, whipped cream, gum paste and the like can be mentioned.

2. Fragmented fat composition for crunchy bread According to this embodiment, a chip-shaped fat composition for crusty bread is provided, which is unevenly contained in bread dough. The chip-shaped oil and fat composition for crusty bread is as described in the paragraphs of the above (chip-shaped fat and oil composition).

3. How to improve the taste of crunchy bread In the method for manufacturing crunchy bread of the present invention, by dispersing the chip-shaped fat and oil composition in the bread dough unevenly, the bread dough for crunchy bread is prepared, and the texture of the obtained crunchy bread can be improved. In addition, the so-called mouthfeel here is preferably one or two or more selected from the group consisting of the balance of hardness and crispness, softness, mouth-melting properties, and non-stickiness, and more preferably selected from the hardness and crispness One or more of the balance with crispness, softness, and mouth-melting properties, and more preferably one or two selected from the balance between crispness and crispness, and softness, and more preferably The balance of firmness and crispness.

4. How to omit the bread drying step for crunchy bread In the method for producing crunchy bread of the present invention, by unevenly dispersing the chip-shaped fat and oil composition in the bread dough, the bread dough for crunchy bread is prepared, and the drying step of the bread for crunchy bread can be omitted. In addition, the drying step of the bread for crusty bread referred to here is a drying step performed after the step of slicing breads and the like in the production of general crusty bread and before the step of applying fats and oils or spraying sugar. Since this step can be omitted, work time can be shortened or labor can be saved. [Example]

(raw material) In the following examples, the following materials are mainly used as raw materials. (Fragmented grease composition) Fragmented grease composition 1: "GRANMASTER PRIMERAN PAREZ", cylindrical type, manufactured by J-OIL MILLS Co., Ltd. Fragmented grease composition 2: "MAPLE PAREZ LT2.5", cylindrical type, manufactured by J-OIL MILLS Co., Ltd. Fragmented grease composition 3: "MEISTER PAREZ", cylindrical type, manufactured by J-OIL MILLS Co., Ltd. (Other grease) Processed grease: "GRANMASTER PRIMERAN", manufactured by J-OIL MILLS Co., Ltd. Mustard oil: "Smooth canola oil", manufactured by J-OIL MILLS Co., Ltd. (Powder raw material) Special flour for French bread: "LYS D`OR (lily)", manufactured by Nissin Flour Co., Ltd. Bread flour: "Eagle", manufactured by Nippon Flour Co., Ltd. Antilysis starch: a mixture of "Amylofiber SH" (manufactured by RS2 J-OIL MILLS Co., Ltd.) and "NOVELOSE-W" (manufactured by RS4 Ingredion Japan Co., Ltd.) Starch resistant 2: "Amylofiber SH" (manufactured by RS2 J-OIL MILLS Co., Ltd.) Bread quality improver: "Eurobake LS", manufactured by ORIENTAL YEAST CO., LTD. Defatted soybean meal: "Milky S", manufactured by J-OIL MILLS Co., Ltd. Gluten: manufactured by Nippon Flour Co., Ltd. Skim milk powder: "skim milk powder", manufactured by Hokkaido Dairy Co., Ltd. (Other raw materials) Fresh yeast: "Oriental Yeast", shape: paste, manufactured by ORIENTAL YEAST CO., LTD. Maltose syrup: "euromalt", manufactured by NICHIFUTSU SHOJI CO., LTD.

In addition, Table 1 shows the type, the average maximum length, and the solid fat content (SFC) (%) of the flake oil composition at each temperature. Here, SFC is measured according to Method I of AOCS Official Method Cd 16b-93. The sample for SFC measurement uses an oil layer obtained by separating the oil layer after dissolving the fragmented oil and fat composition.

[Table 1] Fragmented grease composition Diameter of cylinder (mm) Average maximum length (mm) SFC 10℃ 20℃ 30℃ 35°C Fragmented grease composition 1 6 11.7 59% 38% 18% 11% Fragmented grease composition 2 6 20.9 62% 37% 16% 10% Fragmented grease composition 3 6 30.6 56% 30% 11% 6%

The manufacturing method of crunchy bread is carried out in the following procedure.

(How to make crunchy bread) According to the blending method described in Table 2, crumbly bread using French bread dough was produced.

(Manufacture of bread dough for crunchy bread ~ Manufacturing of bread for crunchy bread) First, a bread dough for crunchy bread is prepared and used to obtain bread for crunchy bread. However, Comparative Examples 1 and 2 used the same operation to prepare bread dough for crunchy bread, except for not adding the flake oil composition and not mixing the flake oil composition afterwards, and using it to obtain crunchy bread dough. Crusty bread with bread. 1. Put all the materials except processed fat and flake fat composition into the mixing bowl, and use a bread mixer (KANTO MIXER HP-20M, Kanto Mixer Industrial Co., Ltd. (KANTO KONGOKI INDUSTRIAL CO., LTD.) The mixing was carried out under the following conditions. Mixing conditions: knead the hook for three minutes at one speed and four minutes at two speed 2. After the mixing of 1. above, processed fats and oils are added and mixed under the following conditions to obtain bread dough. Mixing conditions: knead the hook for two minutes at one speed, and knead for four minutes at two speed 3. After mixing the above 2., add the flake-like oil and fat composition, and mix with the hook part at a speed for one minute to obtain bread dough for crunchy bread. At this time, the state of the fragmented oil and fat composition being mixed can be visually confirmed. However, only Comparative Example 1-1 obtained bread dough for crusty bread by mixing the hooks at three speeds for four minutes. Knead in until the fragments are completely invisible. In addition, in any example, the final kneading temperature is in the range of 25°C to 27°C. 4. After mixing, take out the bread dough for crunchy bread from the mixer, and subject it to pre-fermentation at 27°C and a relative humidity of 75% for 60 minutes. 5. Divide the crunchy bread after fermentation with bread dough, roll it into shape, and put it in a mold. 6. The bread dough for crunchy bread put in the mold is post-fermented for 60 minutes with a fermentation machine at 36°C and a relative humidity of 80%. 7. After post-fermentation, bake in an oven under the following conditions and time to obtain bread for crunchy bread. Baking conditions: 190°C in the upper section/230°C in the lower section (using steam) Baking time: 25 minutes

(Crisp bread is made from crusty bread) Using the bread for crunchy bread of each example obtained in the aforementioned (manufacturing of bread dough for crunchy bread-manufacturing of bread for crunchy bread), crunchy bread was produced by the following procedure. 1. Cut the crunchy bread bread of each example into a thickness of 2.0 cm and a width of 2.0 cm. 2. Comparative Examples 1 and 2 The bread cut in the above 1. was subjected to a drying step at 130°C for 30 minutes in a convection oven (manufactured by Aikosha Manufacturing Co., Ltd. (AICOHSHA MFG. CO., LTD.)). In Examples 1-1 and 1-2, and Comparative Examples 1-1 and 1-2, this drying step was omitted. 3. Comparative Example 1 The bread for crunchy bread obtained by drying in the above-mentioned method was coated with fats and oils. Specifically, the processed fat obtained by heating and dissolving at a temperature of about 60°C in water is applied to 2. dried bread (apply 35 g of processed fat to 215 g of bread), after baking (before drying) The unit bread mass is 16% by mass. In Comparative Example 2, Examples 1-1 and 1-2, and Comparative Example 1-1, this grease coating step was omitted. 4. For all the examples, uniformly spray each bread with 15% by mass of granulated sugar (also known as candied sugar), and bake at 130°C for 30 minutes in a convection oven to obtain crusty bread.

(Evaluation method) For the crunchy breads produced in each example, nine professional panelists evaluated the balance between the crunchiness and the crunchiness, softness, palatability, and greasy feeling according to the following evaluation criteria. Calculate the average of the scores of the nine people, and take all evaluation items with 3 points or more as qualified. In addition, the evaluation criteria are shown below, and the evaluation results are also shown in Table 2.

(The balance between the firmness and crispness) 5 points 　 a mixture of hard and crispy feeling, very good balance 4 points 　 a mixture of hard and crispy feeling, good balance 3 points 　 the hard and crispy feeling is slightly mixed with the crispy feeling, and the balance is slightly good 2 points 　 Although it has a crispy feeling, but the hardness is weak and slightly insufficient or slightly too hard and has a hard and crispy feeling, and the balance is slightly poor 1 point 　 only crispy feeling but insufficient hardness, or too hard but hard and crispy feeling, poor balance (Softness) 5 points 　 Very soft taste when chewing with teeth 4 points 　 very soft taste when chewing with teeth 3 points 　 a slightly soft texture when chewing with teeth 2 points 　 does not have a soft texture when chewing with teeth 1 point 　 There is no soft taste when chewing with teeth (Salty) 5 points 　 very good mouthability 4 points 　 good taste 3 points 　 slightly good mouthability 2 points 　 bad mouth sex 1 point 　 bad mouth sex (Not sticky degree) 5 points 　 not greasy at all 4 points 　 almost not greasy 3 points 　 a little greasy 2 points　 slightly greasy 1 point 　 very greasy

[Table 2] Powder raw materials Raw materials (parts by mass) Comparative example 1 Comparative example 2 Example 1-1 Example 1-2 Comparative example 1-1 Comparative example 1-2 〇 French bread flour 100 100 100 100 100 100 〇 Granulated sugar 3 3 3 3 3 3 〇 salt 2 2 2 2 2 2 Processed grease 4 4 4 4 4 29 Fragmented grease composition 1 25 5 25 Baker's yeast 2.5 2.5 2.5 2.5 2.5 2.5 Maltose syrup 0.3 0.3 0.3 0.3 0.3 0.3 water 68 68 68 68 68 68 Total powder raw materials 105 105 105 105 105 105 Total dough 179.8 179.8 204.8 184.8 204.8 204.8 Fragmented grease composition/powder raw material (mass%)* - - 23.8 4.8 23.8 - Fragmented fat composition/bread dough for crunchy bread (mass%)** - - 12.2 2.7 12.2 - Operation steps (〇Implemented, ×Not implemented) Knead in pieces of fat composition when making crusty bread dough X X 〇 〇 〇 (until the shape is out of shape) X Drying step 〇 〇 X X X X Grease coating 〇 X X X X X Candied 〇 〇 〇 〇 〇 〇 bake 〇 〇 〇 〇 〇 〇 Sensory evaluation The balance of hardness and crispness 2.4 3.1 3.8 3.6 2.3 2.3 Softness 2.7 2.7 3.6 3.0 3.3 3.4 Mouthful 3.2 2.8 4.1 3.4 3.4 3.8 Non-stickiness 3.9 4.2 3.8 3.7 2.4 2.4 Note) *The so-called flake oil and fat composition/powder raw material (mass%) is the mass% of the flake oil and fat composition relative to the powder raw material. **The so-called chip-shaped oil and fat composition/bread dough for crusty bread (mass%) is the mass% of the chip-shaped fat and oil composition with respect to the total amount of the dough.

According to the results of Table 2, the crunchy bread obtained in this embodiment has a good balance between the firmness and crispness, softness, mouth-melting properties, and non-stickiness. In particular, a hollow is formed in the melted part of the flake-like oil and fat composition 1, and the sugar sprayed on the edge of the sugar can significantly improve the balance between the crispness and the crispness, and the balance between the softness of the bread dough and the palatability Also good and very delicious. Moreover, by omitting the drying step and the grease application step, time and labor can be saved. When the content of the flake-like oil and fat composition in the powder raw material is 4.8% by mass or more and 23.8% by mass or less, the balance of hardness and crispness, softness, and mouth-melting properties are good, and it is even better when it is 23.8% by mass. When the content of the flake oil composition in the bread dough for crunchy bread is 2.7 mass% or more and 12.2 mass% or less, the balance of firmness and crispness, softness, and mouth-melting properties are good, and when it is 12.2% by mass, Better. On the other hand, even if it has the same composition as in Example 1-1, as in Comparative Example 1-1, when the bread dough for crunchy bread is prepared and mixed until the shape of the chip-shaped fat and oil composition is out of shape, it is obtained All of the crunchy breads are too crispy and have insufficient hardness, and the taste is poor. Comparative Example 1-2 did not use the chip-shaped oil and fat composition. Instead, the processed oil kneaded into the bread dough was increased to make the amount of oil the same as in Example 1-1. The crunchy breads obtained in Comparative Example 1-2 were all excessively crispy but insufficient in hardness, slightly greasy, and poor in mouthfeel. In addition, although the comparative example 1 can obtain the crunchy bread produced by the conventional manufacturing method, it has many steps and is labor-intensive. This crunchy bread has a balance of firmness and crispness, softness, and mouth-melting. In terms of properties, it is also inferior to the crunchy breads of Examples 1-1 and 1-2. Furthermore, as in Comparative Example 2, the case where no oil is applied is not as good as in Comparative Example 1, but compared to the Examples, not only is there more steps and labor is required, the balance between the firmness and crispness is achieved. Compared with the crunchy breads of Examples 1-1 and 1-2, in terms of degree, softness and mouth-melting properties.

(Experiment 2) Except that the blending method was changed to those shown in Table 3, and the average value of the scores of three professional panelists was used in the evaluation, the crumbly bread was made and evaluated in the same manner as in the foregoing Example 1-1. The evaluation results are shown in Table 3.

[table 3] Powder raw materials Raw materials (parts by mass) Example 2-1 Example 2-2 Example 2-3 〇 French bread flour 100 100 100 〇 Granulated sugar 3 3 3 〇 salt 2 2 2 Processed grease 4 4 4 Fragmented grease composition 1 25 Fragmented grease composition 2 25 Fragmented grease composition 3 25 Baker's yeast 2.5 2.5 2.5 Maltose syrup 0.3 0.3 0.3 water 68 68 68 Total powder raw materials 105 105 105 Total dough 204.8 204.8 204.8 Fragmented grease composition/powder raw material (mass%)* 23.8 23.8 23.8 Fragmented fat composition/bread dough for crunchy bread (mass%)** 12.2 12.2 12.2 Operation steps (〇Implemented, ×Not implemented) Knead in pieces of fat composition when making crusty bread dough 〇 〇 〇 Drying step X X X Grease coating X X X Candied 〇 〇 〇 bake 〇 〇 〇 Sensory evaluation The balance of hardness and crispness 3.8 4.0 4.2 Softness 3.6 3.5 3.6 Mouthful 4.1 3.9 3.8 Non-stickiness 3.8 3.7 3.7 Note) *The so-called flake oil composition/powder raw material (mass %) is the mass% of the flake oil composition relative to the powder raw material. **The so-called chip-shaped fat composition/bread dough for crusty bread (mass %) is the mass% of the chip-shaped fat composition with respect to the total amount of the dough.

As shown in Table 3, even when using chip-shaped fat and oil compositions with different maximum lengths and SFCs, delicious crusty breads can be obtained. When using a flake-like grease composition with a maximum length of 11.7mm or more and 30.6mm or less, the mouthability is good, and the case of 11.7mm or more and 20.9mm or less is better. In the case of using a flake oil composition with a maximum length of 11.7 mm or more and 30.6 mm or less, the balance between the hardness and crispness is good, and the case of 20.9 mm or more and 30.6 mm or less is better. Particularly, when the maximum length is 30.6 mm, the bread dough portion and the hollow portion after the fat and oil composition are dissolved during baking are relatively large, so the balance between the hard and crispy feeling is better. When using a flake oil composition with an SFC of 30% or more and 38% or less at 20°C, the balance between the hardness and crispness is good, and 30% or more and 37% or less is better. From the standpoint of chelating properties, it is good to use a flake oil composition with an SFC of 30% or more and 38% or less at 20°C, preferably 37% or more and 38% or less. When using a flake oil composition with an SFC of 11% to 18% at 30°C, the balance between the hardness and crispness is good, and 11% to 16% is better. From the point of view of chelating properties, it is good to use a flake oil composition with an SFC of 11% to 18% at 30°C, and it is more preferable to use 16% to 18%.

(Experiment 3) Except that the blending method was changed to Table 4 for the dough for white toast, and the average value of the scores of three professional inspectors was used for evaluation, the crumbly bread was made in the same manner as in Example 1-1. , To evaluate. The evaluation results are shown in Table 4.

[Table 4] Powder raw materials Raw materials (parts by mass) Example 3-1 〇 Bread flour 50 〇 Anti-starch 25 〇 Granulated sugar 4 〇 Defatted soy flour 13 〇 Skimmed milk powder 2 〇 salt 1.8 〇 Bread quality improver 0.3 〇 gluten 12.5 Baker's yeast 2.5 Processed grease 6 Fragmented grease composition 1 25 Mustard oil 8 water 75 Total powder raw materials 108.6 Total dough 225.1 Fragmented grease composition/powder raw material (mass%)* 23.0 Fragmented fat composition/bread dough for crunchy bread (mass%)** 11.1 Operation steps (〇Implemented, ×Not implemented) Knead in pieces of fat composition when making crusty bread dough 〇 Drying step X Grease coating X Candied 〇 bake 〇 Sensory evaluation The balance of hardness and crispness 4.1 Softness 3.5 Mouthful 3.9 Non-stickiness 3.7 Note) *The so-called flake oil composition/powder raw material (mass %) is the mass% of the flake oil composition relative to the powder raw material. **The so-called chip-shaped fat composition/bread dough for crusty bread (mass %) is the mass% of the chip-shaped fat composition with respect to the total amount of the dough.

As shown in Table 4, the crunchy bread obtained by blending anti-degrading starch and soybean flour into bread dough and manufactured according to the manufacturing method of the present invention not only saves labor and time, but also has a good taste. When blending resistant starch and soybean flour as powdered raw materials into bread dough, the balance between hard and crispy feeling is particularly good.

(Experiment 4) Except that the blending method was changed to Table 5 for the dough for white toast and the average value of the scores of five professional inspectors was used in the evaluation, the crumbly bread was made in the same manner as in the foregoing Example 1-1. , To evaluate. The evaluation results are shown in Table 5.

[table 5] Powder raw materials Raw materials (parts by mass) Example 4-1 Example 4-2 Example 4-3 〇 Bread flour 100.5 75.5 63 〇 Starch resistant 2 12.5 25 〇 Granulated sugar 4 4 4 〇 Skimmed milk powder 2 2 2 〇 salt 1.8 1.8 1.8 〇 Bread quality improver 0.3 0.3 0.3 〇 gluten 12.5 12.5 Baker's yeast 2.5 2.5 2.5 Processed grease 6 6 6 Fragmented grease composition 1 25 25 25 Mustard oil 8 8 8 water 68 76 80 Total powder raw materials 108.6 108.6 108.6 Total dough 218.1 226.1 230.1 Fragmented grease composition/powder raw material (mass%)* 23.0 23.0 23.0 Fragmented fat composition/bread dough for crunchy bread (mass%)** 11.5 11.1 10.9 Operation steps (〇Implemented, ×Not implemented) Knead in pieces of fat composition when making crusty bread dough 〇 〇 〇 Drying step X X X Grease coating X X X Candied 〇 〇 〇 bake 〇 〇 〇 Sensory evaluation The balance of hardness and crispness 3.0 3.8 3.8 Softness 3.0 3.8 4.4 Mouthful 3.2 3.6 3.8 Non-stickiness 3.4 3.4 3.8 Note) *The so-called flake oil composition/powder raw material (mass %) is the mass% of the flake oil composition relative to the powder raw material. **The so-called chip-shaped fat composition/bread dough for crusty bread (mass %) is the mass% of the chip-shaped fat composition with respect to the total amount of the dough.

As shown in Table 5, the crunchy bread produced by blending anti-degrading starch into the bread dough according to the manufacturing method of the present invention not only saves labor and time, but also has a good taste. In particular, when the anti-degradation starch is blended into bread dough, the softness and mouth-melting properties are improved in a concentration-dependent manner. It is also known from the present invention that when using the same amount of the chip-shaped oil and fat composition, compared to the case of using white toast dough (Example 4-1), there are cases where French bread dough is used (Example 1-1) The tendency to have a better taste.

Claims (9)

A method for making crunchy bread, including: The step of dispersing the chip-shaped fat and oil composition in the bread dough unevenly to obtain the bread dough for crunchy bread. Such as claim 1, the method of manufacturing crusty bread, wherein: The content of the chip-shaped oil and fat composition in the bread dough for crunchy bread is 1% by mass or more and 20% by mass or less. Such as claim 1 or 2 of the method for manufacturing crunchy bread, wherein: The bread dough for crunchy bread further contains anti-degradation starch. Such as the method for manufacturing crunchy bread in any one of claims 1 to 3, wherein: The bread dough for crunchy bread further contains soybean flour. A manufacturing method of bread dough for crunchy bread, comprising: The step of unevenly dispersing the chip-shaped oil and fat composition in the bread dough. A method for manufacturing crunchy bread bread, comprising: The step of dispersing the chip-shaped fat and oil composition in the bread dough unevenly to obtain the bread dough for crunchy bread. A fragmentary fat composition for crusty bread, which is unevenly contained in bread dough. A method for improving the taste of crunchy bread, which is characterized by: The chip-shaped fat and oil composition is unevenly dispersed in the bread dough to obtain the bread dough for crunchy bread. A method for omitting the bread drying step in the manufacturing method of crusty bread. The bread drying step is performed after the steps of slicing the bread and before the step of oil coating or sugar spraying; it is characterized by: In the manufacturing method of crusty bread, the fragment-shaped fat and oil composition is unevenly dispersed in the bread dough, and the bread dough for crusty bread is obtained.