JP7645633B2 - Dough, bread, and frozen bread - Google Patents
Dough, bread, and frozen bread Download PDFInfo
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- JP7645633B2 JP7645633B2 JP2020205542A JP2020205542A JP7645633B2 JP 7645633 B2 JP7645633 B2 JP 7645633B2 JP 2020205542 A JP2020205542 A JP 2020205542A JP 2020205542 A JP2020205542 A JP 2020205542A JP 7645633 B2 JP7645633 B2 JP 7645633B2
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- bread
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- dough
- flour
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、パン生地、パン、及び冷凍パンに関する。 The present invention relates to bread dough, bread, and frozen bread.
近年、消費者の焼き立てパンへのニーズの高まりから、常温のパンや冷凍したパンを再加熱して喫食することが行なわれている。特に、電子レンジによる加熱は、短時間で解凍及び加熱が可能であり、利便性が良い。しかし、レンジ加熱したパンは、加熱した直後は焼き立てパンのように熱く軟らかいものの、加熱後時間が経過して品温が低下するに伴い急速に硬化し、引きの強い食感になるという問題があり、消費者の焼き立て志向を満足するものではなかった。この問題は、特に、冷凍パンの電子レンジによる解凍及び加熱の際に顕著である。 In recent years, with the growing consumer demand for freshly baked bread, room temperature or frozen bread has been reheated and eaten. Heating in a microwave oven is particularly convenient as it allows for thawing and heating in a short time. However, although bread heated in the microwave oven is hot and soft just like freshly baked bread immediately after heating, it has the problem that as time passes after heating and the temperature drops, it hardens rapidly and takes on a chewy texture, which does not satisfy consumers' preference for freshly baked bread. This problem is particularly noticeable when thawing and heating frozen bread in a microwave oven.
このような電子レンジによりパンを加熱した際に問題となり得る品質の低下に対して、従来より検討がなされている。その一例として、パンに乳化剤を配合する方法が知られている。しかしながら、乳化剤はその種類によっては特有の不快な風味を呈するため、パンの風味に悪影響を与えることがあり、添加できる量に限りがある。また、乳化剤の添加によってコストが増加したり、消費者が乳化剤の使用を敬遠する傾向もある。 Studies have been conducted to address the potential deterioration in quality that can occur when bread is heated in a microwave oven. One known example is the addition of an emulsifier to bread. However, some types of emulsifiers can have a specific unpleasant flavor that can adversely affect the flavor of the bread, and there is a limit to the amount that can be added. In addition, the addition of emulsifiers can increase costs, and consumers tend to shy away from using emulsifiers.
特許文献１では、電子レンジ加熱によって短時間で良好な食感を持つことができるパンの製造方法として、パン生地に、粉類の重量の９０～１４０％の水と、１８～３０％の卵を配合することが開示されている。 Patent Document 1 discloses a method for producing bread that can be made with a good texture in a short time by heating it in a microwave oven, in which the bread dough is mixed with 90-140% water and 18-30% eggs, based on the weight of the flour.
特許文献１に記載された製造方法で得られたパンは、電子レンジ加熱直後の食感は良いものの、加熱後時間が経過してパンが冷めると、パサつきと引きが感じられ、その点で改善が求められている。尚、「引き」とは、パンを噛んだ時に引っ張られて、噛み切りにくい食感のことをいう。 Although bread obtained using the manufacturing method described in Patent Document 1 has a good texture immediately after heating in a microwave oven, when the bread cools down after some time has passed since heating, it feels dry and chewy, and this aspect requires improvement. Incidentally, "chewing" refers to a texture in which the bread is pulled when biting into, making it difficult to bite through.
本発明の目的は、乳化剤を実質的に使用することなく、電子レンジで加熱してから冷めた後でも、引きとパサつきが抑制された食感を有するパンを得るためのパン生地、前記パン、及び、冷凍パンを提供することである。 The object of the present invention is to provide a bread dough for obtaining bread that has a texture that is suppressed from becoming sticky and dry even after it is cooled after being heated in a microwave oven, and a frozen bread, without substantially using an emulsifier.
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、パン生地における乳化剤と卵の含有量をそれぞれ特定値以下に限定し、通常のパン生地よりも添加水を増やして特定範囲とし、特定の物性を有する加工澱粉、パン酵母、酸化剤及び耐熱性プロテアーゼをそれぞれ特定量使用することで、乳化剤を実質的に使用することなく、電子レンジで加熱してから冷めた後でも、引きとパサつきが抑制された食感を有するパンが得られることを見出し、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 by limiting the emulsifier and egg contents in the bread dough to below specific values, increasing the amount of added water to within a specific range compared to normal bread dough, and using specific amounts of processed starch, baker's yeast, oxidizing agent, and heat-resistant protease each having specific physical properties, it is possible to obtain bread that has a texture that is suppressed from being sticky and dry even after being cooled after being heated in a microwave oven, without substantially using an emulsifier, and thus completed the present invention.
即ち、本発明の第一は、穀粉を含むパン生地であって、前記穀粉１００重量部に対して、乳化剤の含有量が０～０．０５重量部、及び、卵の含有量が０～１０重量部であり、前記穀粉１００重量部に対して、コーンスターチとの最大荷重の差が０．３２～１．２Ｎの加工澱粉１～７重量部、パン酵母０．１～５重量部（乾燥重量）、酸化剤０．０００２～０．００９重量部、及び水８０～１２０重量部を含有し、前記穀粉１００ｇに対して、至適温度が７５～８５℃の耐熱性プロテアーゼ５０～１３００Ｕを含有する、パン生地に関する。
好ましくは、前記加工澱粉が、ヒドロキシプロピル化リン酸架橋澱粉である。
好ましくは、前記パン生地は、前記穀粉１００ｇに対して、エンド型アミラーゼ５～３００Ｕを更に含有する。
好ましくは、前記パン生地は、前記穀粉１００重量部に対して、還元剤０．０００２～０．００８重量部を更に含有する。
本発明の第二は、前記パン生地が加熱調理されたパン、又は、当該パンが冷凍された冷凍パンに関する。
本発明の第三は、前記パン生地の成形及び発酵を行った後、加熱調理する工程を含む、パンの製造方法に関する。
本発明の第四は、前記製造方法によってパンを製造した後、該パンの温度が－１０℃以下になるまで冷凍する工程を含む、冷凍パンの製造方法に関する。
That is, the first aspect of the present invention relates to a bread dough containing grain flour, which contains 0 to 0.05 parts by weight of an emulsifier and 0 to 10 parts by weight of an egg relative to 100 parts by weight of the grain flour, 1 to 7 parts by weight of a processed starch having a maximum load difference from corn starch of 0.32 to 1.2 N, 0.1 to 5 parts by weight (dry weight), baker's yeast, 0.0002 to 0.009 parts by weight of an oxidizing agent, and 80 to 120 parts by weight of water relative to 100 parts by weight of the grain flour, and contains 50 to 1,300 U of a heat-stable protease having an optimum temperature of 75 to 85°C per 100 g of the grain flour.
Preferably, the modified starch is hydroxypropylated phosphate cross-linked starch.
Preferably, the bread dough further contains 5 to 300 U of endo-amylase per 100 g of the flour.
Preferably, the dough further comprises 0.0002 to 0.008 parts by weight of a reducing agent per 100 parts by weight of the flour.
A second aspect of the present invention relates to bread obtained by cooking the bread dough with heat, or frozen bread obtained by freezing the bread.
A third aspect of the present invention relates to a method for producing bread, which comprises a step of cooking the bread dough after shaping and fermenting the dough.
A fourth aspect of the present invention relates to a method for producing frozen bread, which comprises a step of producing bread by the above-mentioned method, and then freezing the bread until its temperature reaches -10°C or lower.
本発明に従えば、乳化剤を実質的に使用することなく、電子レンジで加熱してから冷めた後でも、引きとパサつきが抑制された食感を有するパンを得るためのパン生地、前記パン、及び、冷凍パンを提供することができる。本発明の好適な実施形態によると、冷凍したパンを電子レンジで解凍及び加熱してから冷めた後でも、引きとパサつきが抑制された食感を有するパンを得ることができる。 According to the present invention, it is possible to provide bread dough for obtaining bread having a texture in which the stickiness and dryness are suppressed even after it is heated in a microwave oven and then cooled, and the bread and frozen bread, without substantially using an emulsifier. According to a preferred embodiment of the present invention, it is possible to obtain bread having a texture in which the stickiness and dryness are suppressed even after it is thawed and heated in a microwave oven and then cooled.
以下、本発明の実施形態を詳細に説明する。
本実施形態におけるパン生地とは、少なくとも、穀粉、所定の加工澱粉、パン酵母、酸化剤、水、及び、耐熱性プロテアーゼ、を含有し、さらに、必要に応じて他の原料を適宜含有し、これら原料を混捏して得られたものである。該パン生地は、分割、成形、及び発酵を行った後、加熱調理することによりパンを得ることができる。前記パンは、加熱調理後に、冷凍されたものであってもよい。
Hereinafter, an embodiment of the present invention will be described in detail.
The bread dough in this embodiment contains at least cereal flour, a specific modified starch, baker's yeast, an oxidizing agent, water, and a heat-resistant protease, and further contains other ingredients as necessary, and is obtained by kneading these ingredients. The bread dough can be divided, shaped, fermented, and then cooked to obtain bread. The bread may be frozen after cooking.
前記パンは、喫食する前に、電子レンジによって加熱することができる。前記パンが冷凍パンである場合、当該冷凍パンは、電子レンジによって解凍及び加熱することができる。本実施形態に係るパン生地を用いると、電子レンジによって加熱してから冷めた後でも、引きとパサつきが抑制された食感を有するパンを得ることができる。 The bread can be heated in a microwave oven before eating. If the bread is frozen bread, the frozen bread can be thawed and heated in a microwave oven. By using the bread dough according to this embodiment, it is possible to obtain bread that has a texture that is suppressed from being chewy and dry, even after it has been cooled after being heated in a microwave oven.
前記電子レンジによる加熱とは、マイクロ波を食品に照射することで、食品に含まれる水分子を振動させ、その摩擦熱で食品の表面と内側をほぼ同時に加熱するものをいう。 Heating using a microwave oven refers to irradiating food with microwaves, vibrating the water molecules contained in the food, and heating the surface and inside of the food almost simultaneously with the resulting frictional heat.
前記穀粉は、穀物を挽いて粉末状にしたものであり、パンの製造に通常用いられるものであれば、その由来や精製度合いは特に制限なく用いることができる。穀粉の由来としては、小麦、大麦、ライ麦、ソバ、コメ、とうもろこし、大豆等が例示できる。パンの風味や食感、機械による大量生産性の観点から、小麦粉、大麦粉、ライ麦粉が好ましく、小麦粉がより好ましい。特に、該穀粉全体中、小麦粉を７０重量％以上配合することが好ましい。小麦粉としては、強力粉、準強力粉、超強力粉、中力粉、薄力粉などを用いることができる。なお、精製度合いに関しては、精製度合いの高い通常の小麦粉等を用いても良いし、グラハム粉や全粒粉等の精製度合いの低いものを用いても良い。 The flour is made by grinding grains into a powder, and can be used without any particular restrictions on its origin or degree of refinement, so long as it is one that is normally used in bread production. Examples of flour origin include wheat, barley, rye, buckwheat, rice, corn, soybeans, etc. From the viewpoint of the flavor and texture of bread and mass production by machines, wheat flour, barley flour, and rye flour are preferred, and wheat flour is more preferred. In particular, it is preferable to mix wheat flour at 70% by weight or more of the total flour. As the wheat flour, strong flour, semi-strong flour, extra strong flour, medium strength flour, weak flour, etc. can be used. Regarding the degree of refinement, regular wheat flour with a high degree of refinement may be used, or graham flour, whole wheat flour, etc. with a low degree of refinement may be used.
前記パン生地は、乳化剤を含有してもよいが、その含有量は少ないほど好ましい。前記乳化剤の含有量は、パン生地に含まれる穀粉１００重量部に対して、０～０．０５重量部が好ましく、０～０．０１重量部がより好ましく、添加しないことが更に好ましい。前記含有量が０．０５重量部より多いと、乳化剤に由来する異味が感じられる場合がある。前記乳化剤としては、合成乳化剤と、合成乳化剤でない乳化剤がある。合成乳化剤としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、縮合リシノレン脂肪酸エステル等が挙げられる。また、合成乳化剤でない乳化剤としては、例えば、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、卵黄油等が挙げられる。乳化剤を使用する場合、最近の消費者の嗜好傾向から、合成乳化剤でない乳化剤を使用することが好ましい。 The bread dough may contain an emulsifier, but the lower the content, the better. The content of the emulsifier is preferably 0 to 0.05 parts by weight, more preferably 0 to 0.01 parts by weight, and even more preferably none is added, relative to 100 parts by weight of the flour contained in the bread dough. If the content is more than 0.05 parts by weight, an unpleasant taste due to the emulsifier may be felt. The emulsifier may be a synthetic emulsifier or a non-synthetic emulsifier. Examples of synthetic emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, condensed ricinolenic fatty acid esters, etc. Examples of non-synthetic emulsifiers include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, egg yolk oil, etc. If an emulsifier is used, it is preferable to use a non-synthetic emulsifier, given recent trends in consumer preferences.
前記パン生地は、ブリオッシュなどのパンを作製する際には、風味の観点から、必要に応じて卵を含有してもよい。卵の含有量は、パン生地に含まれる穀粉１００重量部に対して、０～１０重量部が好ましく、０～５重量部がより好ましい。前記含有量が１０重量部より多いと、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。 When making bread such as brioche, the dough may contain eggs as necessary from the viewpoint of flavor. The egg content is preferably 0 to 10 parts by weight, more preferably 0 to 5 parts by weight, per 100 parts by weight of the flour contained in the dough. If the egg content is more than 10 parts by weight, the bread may tend to feel chewy or dry when cooled after being heated in a microwave oven.
前記パン生地は加工澱粉を含有する。加工澱粉とは、穀物由来の天然澱粉に物理的、化学的、又は酵素的処理を加えることによって、天然澱粉の特性を改良した澱粉の総称である。本実施形態では、加工澱粉として、コーンスターチとの最大荷重の差が０．３２～１．２Ｎを示すものを使用することが好ましい。前記コーンスターチとの最大荷重の差の値が大きくなるほど、当該加工澱粉の保水性が高いことを示す。前記コーンスターチとの最大荷重の差は、０．３５～１．１Ｎがより好ましく、０．４～１Ｎが更に好ましい。前記コーンスターチとの最大荷重の差が０．３２Ｎより小さいと、パン生地がベタついて作業性が低下したり、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。一方、１．２Ｎを超えると、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。 The bread dough contains processed starch. Processed starch is a general term for starch whose properties have been improved by adding physical, chemical, or enzymatic treatment to natural starch derived from grains. In this embodiment, it is preferable to use processed starch whose difference in maximum load with cornstarch is 0.32 to 1.2 N. The larger the difference in maximum load with cornstarch, the higher the water retention of the processed starch. The difference in maximum load with cornstarch is more preferably 0.35 to 1.1 N, and even more preferably 0.4 to 1 N. If the difference in maximum load with cornstarch is less than 0.32 N, the bread dough may become sticky and workability may decrease, or bread that has been cooled after being heated in a microwave oven may be easily stretched or dry. On the other hand, if the difference in maximum load with cornstarch exceeds 1.2 N, bread that has been cooled after being heated in a microwave oven may be easily stretched or dry.
前記コーンスターチとの最大荷重の差の測定は、以下の方法で行えばよい。即ち、小麦粉（日清製粉（株）製「ミリオン」）：３００ｇ、食塩（財団法人塩事業センター製「精製塩」）：６ｇ、水：２７０ｇ、コーンスターチ（加藤化学（株）製「コーンスターチ」）：１２ｇをボールに入れ、縦型ミキサー（ＨＯＢＡＲＴ ＣＡＮＡＤＡ社製「ホバートミキサー ＭＯＤＥＬ Ｎ－５０」）にフックを取り付けて、低速で５分間ミキシングした後、２０℃で２０分間保持して、測定用の生地を作製する。該生地５０ｇを、高さ８ｃｍ、内径５ｃｍの円柱形の容器に静かに入れて測定サンプルとする。 The difference in maximum load with cornstarch can be measured by the following method. That is, 300 g of wheat flour ("Million" manufactured by Nisshin Flour Milling Co., Ltd.), 6 g of salt ("Refined Salt" manufactured by the Salt Business Center Foundation), 270 g of water, and 12 g of cornstarch ("Cornstarch" manufactured by Kato Kagaku Co., Ltd.) are placed in a bowl, and a hook is attached to a vertical mixer ("Hobart Mixer Model N-50" manufactured by HOBART CANADA) and the mixture is mixed at low speed for 5 minutes, and then kept at 20°C for 20 minutes to prepare a dough for measurement. 50 g of the dough is gently placed in a cylindrical container with a height of 8 cm and an inner diameter of 5 cm to prepare a measurement sample.
次いで、クリープメータ（株式会社山電製「レオナー」、型番：ＲＥ２－３３０５Ｓ）を用い、テクスチャーモードにて、ロードセル：２０Ｎ、プランジャー：Ｌ字型（長径７５ｍｍ、短径３８ｍｍ、断面径４ｍｍ）、格納ピッチ０．０１ｓｅｃ、測定速度：１０ｍｍ／ｓｅｃ、サンプル厚１０ｍｍとし、圧縮率１０％、接触面積１５０ｍｍ２の条件で、６検体の最大荷重値を測定し、それらの平均値として最大荷重値Ｘ（Ｎ）を得る。一方で、先のコーンスターチを、測定対象の加工澱粉に変更した以外は同様にして得た生地について、前記と同様に測定を行い、最大荷重値Ｙ（Ｎ）を得る。Ｙ－Ｘ（Ｎ）を、コーンスターチとの最大荷重の差とする。 Next, using a creep meter ("Leoner", model number: RE2-3305S, manufactured by Yamaden Co., Ltd.), the maximum load values of six specimens are measured in texture mode under the following conditions: load cell: 20 N, plunger: L-shaped (major axis 75 mm, minor axis 38 mm, cross-sectional diameter 4 mm), storage pitch: 0.01 sec, measurement speed: 10 mm/sec, sample thickness: 10 mm, compression rate: 10%, contact area: 150 mm2 , and the maximum load value X(N) is calculated as the average value of the maximum load values. Meanwhile, a dough obtained in the same manner except that the cornstarch is replaced with the processed starch to be measured is measured in the same manner as above, and the maximum load value Y(N) is calculated. Y-X(N) is the difference in maximum load with respect to cornstarch.
加工澱粉が示すコーンスターチとの最大荷重の差は、澱粉の由来を選択したり、加工の種類や程度を調節することによって制御可能である。一般的には加工の程度が高いほど、加工澱粉が示すコーンスターチとの最大荷重の差は大きくなる傾向がある。 The difference in maximum load between processed starch and corn starch can be controlled by selecting the origin of the starch and adjusting the type and degree of processing. In general, the higher the degree of processing, the greater the difference in maximum load between processed starch and corn starch tends to be.
前記加工澱粉としては、ヒドロキシプロピル化リン酸架橋澱粉が好ましい。ヒドロキシプロピル化リン酸架橋澱粉は、例えば、トリメタリン酸ナトリウム又はオキシ塩化リンなどを用いて澱粉をリン酸架橋した後、プロピレンオキサイドなどを用いてエーテル結合でヒドロキシプロピル基を付加した加工澱粉である。 The modified starch is preferably hydroxypropylated phosphate cross-linked starch. Hydroxypropylated phosphate cross-linked starch is a modified starch in which starch is phosphate cross-linked using, for example, sodium trimetaphosphate or phosphorus oxychloride, and then hydroxypropyl groups are added via ether bonds using propylene oxide or the like.
前記加工澱粉の原料となる天然澱粉の由来としては、小麦、とうもろこし、餅種とうもろこし（ワキシーコーンスターチ）、馬鈴薯、餅種馬鈴薯、タピオカ、米、餅米、さつまいも、さご、くず等が挙げられる。パンの食感や作業性の観点から、馬鈴薯、餅種馬鈴薯が好ましく、餅種馬鈴薯がより好ましい。 The origin of the natural starch used as the raw material for the processed starch includes wheat, corn, mochi seed corn (waxy corn starch), potato, mochi seed potato, tapioca, rice, mochi rice, sweet potato, sago, arrowroot, etc. From the viewpoint of the texture and workability of the bread, potato and mochi seed potato are preferred, and mochi seed potato is more preferred.
コーンスターチとの最大荷重の差が０．３２～１．２Ｎを示す加工澱粉の市販品としては、例えば、松谷化学工業（株）製の「パインアクア」、「パインソフトＢ」、「マツノリンＸＡ８０Ｍ」、王子コーンスターチ（株）製の「ＦＨ０２」、日澱化学（株）製の「ＳＷＥＬＹＧＥＬ７００」等が挙げられる。 Examples of commercially available processed starches with a difference in maximum load from cornstarch of 0.32 to 1.2 N include "Pine Aqua," "Pine Soft B," and "Matsunorin XA80M" manufactured by Matsutani Chemical Industry Co., Ltd., "FH02" manufactured by Oji Cornstarch Co., Ltd., and "SWELYGEL 700" manufactured by Nippon Starch Chemical Co., Ltd.
前記加工澱粉の含有量は、パン生地に含まれる穀粉１００重量部に対して、１～７重量部が好ましく、１～６重量部がより好ましく、２～５重量部が更に好ましく、２～４．５重量部が特に好ましい。前記含有量が１重量部より少ないと、パン生地がベタついてパン生地の生産性が悪くなったり、パンの引きやパサつきが感じられやすくなる場合がある。一方、７重量部より多いと、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。 The content of the processed starch is preferably 1 to 7 parts by weight, more preferably 1 to 6 parts by weight, even more preferably 2 to 5 parts by weight, and particularly preferably 2 to 4.5 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is less than 1 part by weight, the bread dough may become sticky, reducing the productivity of the bread dough, or the bread may become chewy or dry. On the other hand, if the content is more than 7 parts by weight, the bread may become chewy or dry when cooled after being heated in a microwave oven.
前記パン生地はパン酵母を含有する。該パン酵母は、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も生成するパンの製造に用いられる酵母をいう。特に限定されないが、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・ケフィア等が挙げられる。２種以上のパン酵母を組み合わせて使用してもよい。酵母の形態としては、生イースト、セミドライイースト、ドライイーストのいずれであってもよい。 The bread dough contains baker's yeast. The baker's yeast is a yeast used in the manufacture of bread that assimilates sugar to produce carbon dioxide and alcohol, and also produces organic acids and aroma components. Examples of the yeast include, but are not limited to, Saccharomyces cerevisiae, Saccharomyces equigus, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, and Candida kefir. Two or more types of baker's yeast may be used in combination. The yeast may be in the form of fresh yeast, semi-dry yeast, or dry yeast.
前記パン酵母の含有量は、パン生地に含まれる穀粉１００重量部に対して、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い。前記含有量が０．１重量部より少ないと、発酵に時間がかかり生産効率が悪い場合がある。一方、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パンに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 dry weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.1 parts by weight, fermentation may take a long time and production efficiency may be poor. On the other hand, if the content is more than 5 parts by weight, the baker's yeast itself may impart an undesirable flavor to the bread.
前記パン生地は酸化剤を含有する。該酸化剤は、ジスルフィド結合を増加させる作用を持つものをいう。特に限定されないが、例えば、アスコルビン酸、シスチン、臭素酸カリウム等が挙げられる。 The bread dough contains an oxidizing agent. The oxidizing agent has the effect of increasing disulfide bonds. Examples of the oxidizing agent include, but are not limited to, ascorbic acid, cystine, potassium bromate, etc.
前記酸化剤の含有量は、パン生地に含まれる穀粉１００重量部に対して、０．０００２～０．００９重量部が好ましく、０．０００４～０．００５重量部がより好ましく、０．００１～０．００３重量部が更に好ましい。前記含有量が０．０００２重量部より少ないと、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。一方、０．００９重量部より多いと、グルテンの架橋反応が過剰に進行し、パンの内相が荒れ、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。 The content of the oxidizing agent is preferably 0.0002 to 0.009 parts by weight, more preferably 0.0004 to 0.005 parts by weight, and even more preferably 0.001 to 0.003 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.0002 parts by weight, the bread may be prone to feel tough or dry when cooled after being heated in a microwave oven. On the other hand, if the content is more than 0.009 parts by weight, the cross-linking reaction of gluten may proceed excessively, causing the inner phase of the bread to become rough, and the bread may be prone to feel tough or dry when cooled after being heated in a microwave oven.
前記パン生地は水が添加されたものである。該水の含有量は、パン生地に含まれる穀粉１００重量部に対して、８０～１２０重量部が好ましく、８０～１１０重量部がより好ましく、８５～１０５重量部が更に好ましい。前記水の含有量が８０重量部より少ないと、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。一方、１２０重量部より多いと、パン生地がベタついて、作業性が低下する場合がある。尚、ここで言う水の含有量とは、パン生地に添加した水の量を指し、他の原料に含まれていた水の量は計上しない。 The bread dough has water added. The water content is preferably 80 to 120 parts by weight, more preferably 80 to 110 parts by weight, and even more preferably 85 to 105 parts by weight, per 100 parts by weight of the flour contained in the bread dough. If the water content is less than 80 parts by weight, the bread may be prone to feel chewy or dry when cooled after being heated in a microwave oven. On the other hand, if the water content is more than 120 parts by weight, the bread dough may become sticky and workability may decrease. Note that the water content here refers to the amount of water added to the bread dough, and does not include the amount of water contained in other ingredients.
前記パン生地は耐熱性プロテアーゼを含有する。該耐熱性プロテアーゼは至適温度が７５～８５℃のプロテアーゼをいう。前記至適温度とは、酵素活性を損なわない特定のｐＨ条件下で、酵素活性が最も高くなる温度のことをいう。至適温度が７５℃より低い非耐熱性プロテアーゼを使用すると、電子レンジで加熱した後に冷めたパンにおいて、特にパサつきが感じられやすくなる場合がある。 The bread dough contains a heat-resistant protease. The heat-resistant protease is a protease with an optimum temperature of 75 to 85°C. The optimum temperature is the temperature at which the enzyme activity is highest under specific pH conditions that do not impair the enzyme activity. If a non-heat-resistant protease with an optimum temperature lower than 75°C is used, bread that has cooled after being heated in a microwave oven may be particularly prone to feeling dry.
該耐熱性プロテアーゼとしては、動植物、カビ、細菌などから得られた市販の酵素製剤を用いることができる。 The heat-resistant protease can be a commercially available enzyme preparation obtained from animals, plants, fungi, bacteria, etc.
前記耐熱性プロテアーゼの含有量は、パン生地に含まれる穀粉１００ｇに対して、５０～１３００Ｕが好ましく、５０～１０００Ｕがより好ましく、１００～８００Ｕが更に好ましく、２００～６００Ｕが特に好ましい。前記含有量が５０Ｕより少ないと、電子レンジで加熱した後に冷めたパンにおいて、特に引きが感じられやすくなる場合がある。一方、１３００Ｕより多いと、電子レンジで加熱した後に冷めたパンにおいて、特にパサつきが感じられやすくなる場合がある。 The content of the heat-resistant protease is preferably 50 to 1300 U per 100 g of flour contained in the bread dough, more preferably 50 to 1000 U, even more preferably 100 to 800 U, and particularly preferably 200 to 600 U. If the content is less than 50 U, bread that has cooled after being heated in a microwave oven may be particularly prone to feel chewy. On the other hand, if the content is more than 1300 U, bread that has cooled after being heated in a microwave oven may be particularly prone to feel dry.
なお、前記耐熱性プロテアーゼの酵素活性については、０．６％カゼイン水溶液（ｐＨ７．５、２ｍＭ酢酸カルシウム含有５０ｍＭトリス塩酸緩衝液）に酵素希釈液１ｍＬを添加し、３０℃で１０分間反応後、トリクロロ酢酸試薬（ｐＨ４．０、１．８％無水酢酸ナトリウム、１．８％トリクロロ酢酸、１．９８％酢酸）５ｍＬを加えて反応を停止し、更に３０℃で３０分静置し、濾過後、２７５ｎｍの吸光度を測定する。この条件下で１分間に１μｇのチロシンに相当するアミノ酸を遊離する酵素量（酵素活性）を１Ｕ（ユニット）とした。 The enzyme activity of the heat-resistant protease was measured by adding 1 mL of the enzyme dilution to a 0.6% casein aqueous solution (pH 7.5, 50 mM Tris-HCl buffer containing 2 mM calcium acetate) and reacting at 30°C for 10 minutes, then adding 5 mL of trichloroacetic acid reagent (pH 4.0, 1.8% anhydrous sodium acetate, 1.8% trichloroacetic acid, 1.98% acetic acid) to stop the reaction, leaving it to stand for another 30 minutes at 30°C, filtering, and measuring the absorbance at 275 nm. The amount of enzyme (enzyme activity) that releases amino acids equivalent to 1 μg of tyrosine per minute under these conditions was defined as 1 U (unit).
前記パン生地は、電子レンジで加熱した後に冷めたパンにおいてパサつきをより抑制するために、エンド型アミラーゼを含有することが好ましい。該エンド型アミラーゼは、澱粉分子内部のグリコシド結合を無作為に切断して、多糖及びオリゴ糖を生成する能力を有する酵素である。中でも、α－１，４－グリコシド結合を切断するα－アミラーゼが好ましい。エンド型アミラーゼの由来は特に限定されない。エンド型アミラーゼとしては、動植物、カビ、細菌などから得られた市販の酵素製剤を用いることができる。 The bread dough preferably contains endo-amylase in order to further suppress dryness in bread that has cooled after being heated in a microwave oven. The endo-amylase is an enzyme capable of randomly cleaving glycosidic bonds within starch molecules to produce polysaccharides and oligosaccharides. Among these, α-amylase, which cleaves α-1,4-glycosidic bonds, is preferred. The origin of the endo-amylase is not particularly limited. Commercially available enzyme preparations obtained from animals, plants, mold, bacteria, etc. can be used as the endo-amylase.
前記エンド型アミラーゼの含有量は、パン生地に含まれる穀粉１００ｇに対して、５～３００Ｕが好ましく、８～２５０Ｕがより好ましく、１０～２００Ｕが更に好ましい。前記含有量が３００Ｕより多いと、エンド型アミラーゼに由来する異味が感じられる場合がある。一方、５Ｕより少ないと、電子レンジで加熱した後に冷めたパンにおいてパサつきをより抑制する効果を期待できない場合がある。なお、前記エンド型アミラーゼの酵素活性については、可溶性澱粉溶液を基質とし、３７℃、ｐＨ４．７下で、１時間当たり５２６０ｍｇの澱粉を分解する酵素量を１Ｕ（ユニット）とした。 The content of the endo-amylase is preferably 5 to 300 U, more preferably 8 to 250 U, and even more preferably 10 to 200 U per 100 g of flour contained in the bread dough. If the content is more than 300 U, an unpleasant taste due to the endo-amylase may be felt. On the other hand, if the content is less than 5 U, the effect of suppressing dryness in bread cooled after heating in a microwave oven may not be expected. Regarding the enzyme activity of the endo-amylase, 1 U (unit) was defined as the amount of enzyme that decomposes 5,260 mg of starch per hour at 37°C and pH 4.7 using a soluble starch solution as a substrate.
前記パン生地は、電子レンジで加熱した後に冷めたパンにおいてパンの引きをより抑制するために、還元剤を含有することが好ましい。該還元剤を含有することによって、ガス保持力を維持する前記酸化剤の効果で抗張力が高まったパン生地中のジスルフィド結合に作用して、パン生地の伸展性を高める効果も達成することができる。該還元剤としては、特に限定されないが、例えば、グルタチオン、システイン等が挙げられる。 The bread dough preferably contains a reducing agent to further suppress bread from stretching when cooled after being heated in a microwave oven. By containing the reducing agent, the tensile strength of the dough is increased by the effect of the oxidizing agent that maintains gas retention, and the effect of increasing the extensibility of the dough can be achieved by acting on the disulfide bonds in the dough. The reducing agent is not particularly limited, but examples thereof include glutathione, cysteine, etc.
前記還元剤の含有量は、パン生地に含まれる穀粉１００重量部に対して、０．０００２～０．００８重量部が好ましく、０．００１～０．００４重量部がより好ましく、０．００２～０．００４重量部が更に好ましい。前記含有量が０．００８重量部より多いと、電子レンジで加熱した後に冷めたパンにおいて、引きやパサつきが感じられやすくなる場合がある。一方、０．０００２重量部より少ないと、電子レンジで加熱した後に冷めたパンにおいて引きをより抑制する効果を期待できない場合がある。 The content of the reducing agent is preferably 0.0002 to 0.008 parts by weight, more preferably 0.001 to 0.004 parts by weight, and even more preferably 0.002 to 0.004 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is more than 0.008 parts by weight, the bread that has cooled after being heated in a microwave oven may be prone to feeling chewy or dry. On the other hand, if the content is less than 0.0002 parts by weight, the effect of suppressing chewing in bread that has cooled after being heated in a microwave oven may not be expected.
前記パン生地は、上述した原料に加えて、必要に応じて、前記以外の原料として、油脂、糖類、食塩、乳原料、イーストフード、前記加工澱粉以外の澱粉、及び、前記以外の酵素等を適宜含有することができる。 In addition to the above-mentioned ingredients, the bread dough may contain other ingredients as necessary, such as fats and oils, sugars, salt, dairy ingredients, yeast food, starches other than the above-mentioned modified starches, and enzymes other than the above.
前記油脂は、食用であれば特に限定はないが、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、シア脂等の植物油や、乳脂、魚油、牛脂、豚脂等の動物油が挙げられる。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る。これらからなる群より選択される少なくとも１種を用いることができる。 The fats and oils are not particularly limited as long as they are edible, but examples 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, and 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. At least one type selected from the group consisting of these can be used.
また、前記油脂として、以下の形態のものを用いることができる。即ち、融解した前記油脂に、必要に応じて乳化剤や香料など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；融解した前記油脂に、必要に応じて乳化剤や香料などの油溶性成分を添加、混合して油脂組成物を得た後、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；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；等を使用することができる。 The fats and oils may be in the following forms: shortening obtained by adding oil-soluble ingredients such as emulsifiers and flavorings as necessary to the melted fats and oils, mixing the fats and oils, and then rapidly cooling and kneading the resulting fat and oil composition; water-in-oil fat and oil compositions such as margarine and fat spreads obtained by adding oil-soluble ingredients such as emulsifiers and flavorings as necessary to the melted fats and oils, mixing the fats and oils to obtain a fat and oil composition, adding an aqueous solution in which a water-soluble ingredient is dissolved as necessary to the fat and oil composition, and then rapidly cooling and kneading the resulting fat and oil composition; oil-in-water fat and oil compositions obtained by adding any fat or oil-soluble ingredient to an aqueous solution in which a water-soluble ingredient such as a protein is dissolved, and then homogenizing the resulting fat and oil composition; and the like.
前記油脂の含有量は、パン生地に含まれる穀粉１００重量部に対して、０．５～５０重量部が好ましく、０．５～２０重量部がより好ましい。前記含有量が０．５重量部より少ないと、パンが老化し易い場合がある。一方、５０重量部より多いと、生地のミキシング時間が長くなり過ぎる場合がある。 The content of the oil/fat is preferably 0.5 to 50 parts by weight, and more preferably 0.5 to 20 parts by weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.5 parts by weight, the bread may be prone to staleness. On the other hand, if the content is more than 50 parts by weight, the dough mixing time 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、これらからなる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 the group consisting of these 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、パン生地に含まれる穀粉１００重量部に対して、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。前記含有量が１重量部より少ないと、パン酵母の栄養源が少なくなりパンの比容積が小さくなる場合がある。一方、１５重量部より多いと、パン酵母の活性が抑えられ、パンの比容積が小さくなる場合がある。 The content of the sugar is preferably 1 to 15 parts by dry weight, and more preferably 1 to 10 parts by dry weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 1 part by weight, the nutrient source for the baker's yeast will be reduced, and the specific volume of the bread may become smaller. On the other hand, if the content is more than 15 parts by weight, the activity of the baker's yeast will be suppressed, and the specific volume of the bread may become smaller.
前記食塩としては、製パン分野で使用される食塩であれば特に限定されないが、例えば、精製塩、上質塩、内地白塩、原塩、粉砕塩などが挙げられる。前記食塩の含有量は、パン生地に含まれる穀粉１００重量部に対して、０．５～１０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い。前記含有量が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る。一方、１０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。 The salt is not particularly limited as long as it is salt used in the bread making industry, but examples include refined salt, high-quality salt, white inner salt, raw salt, and crushed salt. The salt content is preferably 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, and even more preferably 1 to 3 parts by weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.5 parts by weight, the bread may taste poor. On the other hand, if it is more than 10 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る。前記乳原料の含有量は、パン生地に含まれる穀粉１００重量部に対して０．１～２０重量部が好ましく、０．１～１５重量部がより好ましい。前記含有量が０．１重量部より少ないと、パンの焼き色が劣ったり、所望の乳風味が不足する場合がある。一方、２０重量部より多いと、パン生地のまとまりが悪くなる場合がある。 Examples of the dairy ingredients include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc. The content of the dairy ingredients is preferably 0.1 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, per 100 parts by weight of the grain flour contained in the bread dough. If the content is less than 0.1 parts by weight, the bread may not brown well or may lack the desired dairy flavor. On the other hand, if the content is more than 20 parts by weight, the bread dough may not hold together well.
前記イーストフードとは、パン酵母の発酵を促し、パン生地の膨張を強化してパンの比容積を向上させるための食品添加剤である。前記イーストフードとしては公知のものを使用でき、特に限定されないが、例えば、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、焼成カルシウム等が挙げられる。これらの中から適宜選択した少なくとも１種を用いればよい。 The yeast food is a food additive that promotes the fermentation of baker's yeast, enhances the expansion of bread dough, and increases the specific volume of bread. The yeast food can be any known one, and is not particularly limited. Examples of the yeast food 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. At least one type appropriately selected from these may be used.
前記イーストフードの含有量は、パン生地に含まれる穀粉１００重量部に対して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。前記含有量が０．０１重量部より少ないと、パンの比容積が劣る場合がある。一方、０．５重量部より多いと、パン生地が荒れたり、パンに引きが感じられやすくなったり、イーストフードに由来する異味がパンに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, more preferably 0.01 to 0.2 parts by weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.01 parts by weight, the specific volume of the bread may be poor. On the other hand, if the content is more than 0.5 parts by weight, the bread dough may become rough, the bread may feel sticky, or the bread may have an unpleasant taste derived from the yeast food.
本実施形態に係るパン生地は、各原材料を混合し、捏ね上げることで作製することができる。該パン生地は、発酵させていないものであってもよいし、必要に応じて発酵させたものであってもよい。 The bread dough according to this embodiment can be made by mixing the ingredients and kneading them. The bread dough may be unfermented or may be fermented as necessary.
該パン生地は、必要に応じて発酵を行った後、所定の大きさに分割し、成形してから、最終発酵を行い、加熱調理することでパンを得ることができる。ここで、加熱調理とは、焼成、蒸し、油ちょうを含む。このうち焼成が好ましい。加熱調理は、パンを作製するための通常の条件で実施することができる。 The dough is fermented as necessary, divided into pieces of a specified size, shaped, and then subjected to final fermentation and cooking to obtain bread. Here, cooking includes baking, steaming, and deep-frying. Of these, baking is preferred. Cooking can be performed under normal conditions for making bread.
前記パンとしては、チャパタ；食パン、バンズ、ロールパン、ベーグル、バゲットやパリジャン等のフランスパン、菓子パン、包あんパン、惣菜パン、デニッシュパン、蒸しパン、中華まんじゅう、ドーナツ等が挙げられる。尚、パンの種類がチャパタの場合、パン生地を長い帯状の麺帯に加工した後に分割してから成形を行えばよい。また、パンの種類がチャパタ以外の場合、パン生地を分割後に丸めを行ってから成形を行えばよい。 Examples of the bread include chapata; white bread, buns, rolls, bagels, baguettes, Parisian and other French breads, sweet breads, stuffed bean paste buns, savory buns, Danish pastries, steamed breads, Chinese steamed buns, doughnuts, etc. If the bread is chapata, the dough can be processed into a long strip of noodle and then divided before shaping. If the bread is a type other than chapata, the dough can be divided, rolled, and then shaped.
本実施形態に係るパンは、加熱調理後に、冷凍することで、冷凍パンとすることができる。冷凍の条件としては特に限定されないが、例えば、パンの温度が－１０℃以下になるまで冷凍することが挙げられる。冷凍する際には、ショックフリーザー等の冷凍庫を用いればよい。パンが冷凍パンであっても、該冷凍パンを電子レンジで解凍及び加熱してから冷めた後に、引きとパサつきが抑制された食感を有するパンを得ることができる。 The bread according to this embodiment can be made into frozen bread by freezing it after cooking. The freezing conditions are not particularly limited, but for example, the bread can be frozen until its temperature reaches -10°C or lower. A freezer such as a shock freezer can be used for freezing. Even if the bread is frozen bread, it is possible to obtain bread with a texture that is suppressed from being chewy and dry after the frozen bread is thawed and heated in a microwave oven and then cooled.
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。なお、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 in no way limited to these examples. Note that in the examples, "parts" and "%" are by weight.
また、実施例及び比較例で使用した原料は以下の通りである。
１）日清製粉（株）製「リスドール」
２）（株）カネカ製「カネカイーストＳＲ」
３）財団法人塩事業センター製「精製塩」
４）日新製糖（株）製「上白糖Ｐ」
５）よつ葉乳業（株）製「脱脂粉乳」
６）扶桑化学工業（株）「ビタミンＣタイプＳＳ」
７）（株）カネカ製「エバーライトＧ」
８）松谷化学工業（株）製「パインアクア」（糯種馬鈴薯由来のα化ヒドロキシプロピル化リン酸架橋澱粉、コーンスターチとの最大荷重の差：０．４７Ｎ）
９）新日本化学工業（株）製「スミチームＰＷ」（耐熱性プロテアーゼ、４０００００単位（Ｕ）、至適温度：８０℃）
１０）ノボザイムズジャパン（株）製「Ｎｏｖａｍｙｌ １００００ＢＧ」（エンド型アミラーゼ、３６００単位（Ｕ））
１１）（株）カネカ製「調味パウダーＲＧ」（グルタチオン含有量：４％）
１２）松谷化学（株）製「パインソフトＢ」（馬鈴薯由来のα化ヒドロキシプロピル化リン酸架橋澱粉、コーンスターチとの最大荷重の差：０．３８Ｎ）
１３）松谷化学（株）製「マツノリンＸＡ８０Ｍ」（馬鈴薯由来のα化ヒドロキシプロピル化リン酸架橋澱粉、コーンスターチとの最大荷重の差：０．７５Ｎ）
１４）松谷化学（株）製「エリアンＶＣ１２０」（糯種馬鈴薯由来のα化ヒドロキシプロピル化リン酸架橋澱粉、コーンスターチとの最大荷重の差：０．２８Ｎ）
１５）松谷化学（株）製「エリアンＶＥ５４０」（糯種馬鈴薯由来のβ化ヒドロキシプロピル化リン酸架橋澱粉、コーンスターチとの最大荷重の差：０Ｎ）
１６）新日本化学工業（株）製「スミチームＰ」（非耐熱性プロテアーゼ、３０００００単位（Ｕ）、至適温度：６０℃）
１７）新日本化学工業（株）製「スミチームＴＰ」（非耐熱性プロテアーゼ、１０００００単位（Ｕ）、至適温度：６６℃）
１８）キューピータマゴ（株）製「液全卵（殺菌）」
The raw materials used in the examples and comparative examples are as follows.
1) "Risdol" manufactured by Nisshin Flour Milling Co., Ltd.
2) Kaneka East SR, manufactured by Kaneka Corporation
3) "Refined salt" produced by the Salt Industry Center Foundation
4) “Jinpakuto P” manufactured by Nissin Sugar Co., Ltd.
5) "Skimmed milk powder" manufactured by Yotsuba Milk Industry Co., Ltd.
6) Fuso Chemical Co., Ltd. "Vitamin C Type SS"
7) "Everlight G" manufactured by Kaneka Corporation
8) "Pine Aqua" manufactured by Matsutani Chemical Industry Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, difference in maximum load with corn starch: 0.47N)
9) "Sumiteam PW" manufactured by Shin Nippon Chemical Industry Co., Ltd. (heat-resistant protease, 400,000 units (U), optimum temperature: 80°C)
10) Novozymes Japan Co., Ltd. "Novamyl 10000BG" (endo-amylase, 3600 units (U))
11) Kaneka Corporation "Seasoning Powder RG" (Glutathione content: 4%)
12) "Pine Soft B" manufactured by Matsutani Chemical Industry Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from potatoes, difference in maximum load with corn starch: 0.38N)
13) Matsunolin XA80M manufactured by Matsutani Chemical Industry Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from potatoes, difference in maximum load with cornstarch: 0.75N)
14) "Elian VC120" manufactured by Matsutani Chemical Industry Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, difference in maximum load with corn starch: 0.28N)
15) "Elian VE540" manufactured by Matsutani Chemical Industry Co., Ltd. (β-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, difference in maximum load with corn starch: 0 N)
16) "Sumiteam P" manufactured by Shin Nippon Chemical Industry Co., Ltd. (non-thermostable protease, 300,000 units (U), optimum temperature: 60°C)
17) "Sumiteam TP" manufactured by Shin Nippon Chemical Industry Co., Ltd. (non-thermostable protease, 100,000 units (U), optimum temperature: 66°C)
18) KEWPIE Egg Co., Ltd. "Liquid whole egg (pasteurized)"
＜パンの官能評価＞
実施例及び比較例の記載に従って、焼成して得たパンを冷凍後、電子レンジで解凍及び加熱し、放冷した後に、熟練した１０名のパネラーに食してもらい、以下の基準で各評価を行い、各パネラーの点数の平均を評価値とした。
<Sensory evaluation of bread>
The bread obtained by baking according to the description in the Examples and Comparative Examples was frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, the bread was eaten by 10 experienced panelists who evaluated it according to the following criteria, and the average of the scores of each panelist was used as the evaluation value.
（パンのもちもちさ）
５点：実施例６又は１９よりも良く、パンのもちもちとした食感が極めて良好である
４点：実施例６又は１９と同等で、パンのもちもちとした食感が良好である
３点：実施例６又は１９よりも若干悪く、パンのもちもちとした食感がやや劣る
２点：実施例６又は１９より悪く、パンのもちもちとした食感が余り感じられない
１点：実施例６又は１９より非常に悪く、パンのもちもちとした食感が全く感じられない
(The chewiness of the bread)
5 points: Better than Example 6 or 19, the chewy texture of the bread is extremely good 4 points: Equivalent to Example 6 or 19, the chewy texture of the bread is good 3 points: Slightly worse than Example 6 or 19, the chewy texture of the bread is slightly inferior 2 points: Worse than Example 6 or 19, the chewy texture of the bread is not felt very much 1 point: Much worse than Example 6 or 19, the chewy texture of the bread is not felt at all
（パンの引きの無さ）
５点：実施例６又は１９よりも良く、パンの引きが全く感じられない
４点：実施例６又は１９と同等で、パンの引きが殆ど感じられない
３点：実施例６又は１９よりもやや劣り、パンの引きが若干感じられる
２点：実施例６又は１９よりも劣り、パンの引きが感じられる
１点：実施例６又は１９よりも非常に劣り、パンの引きが大変感じられる
(No pulling of bread)
5 points: Better than Example 6 or 19, no bread pulling is felt at all 4 points: Same as Example 6 or 19, almost no bread pulling is felt 3 points: Slightly inferior to Example 6 or 19, some bread pulling is felt 2 points: Inferior to Example 6 or 19, bread pulling is felt 1 point: Much inferior to Example 6 or 19, bread pulling is felt very much
（パンのパサつきの無さ）
５点：実施例６又は１９よりも良く、パンのパサつきが全く感じられない
４点：実施例６又は１９と同等で、パンのパサつきが殆ど感じられない
３点：実施例６又は１９よりもやや劣り、パンのパサつきが若干感じられる
２点：実施例６又は１９よりも劣り、パンのパサつきが感じられる
１点：実施例６又は１９よりも非常に劣り、パンのパサつきが大変感じられる
(Bread is not dry)
5 points: Better than Example 6 or 19, the bread is not dry at all. 4 points: Same as Example 6 or 19, the bread is hardly dry at all. 3 points: Slightly inferior to Example 6 or 19, the bread is slightly dry. 2 points: Inferior to Example 6 or 19, the bread is dry. 1 point: Much worse than Example 6 or 19, the bread is very dry.
＜総合評価＞
パンの引きの無さ、及び、パンのパサつきの無さの各評価結果を基に、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：パンの引きの無さ、及び、パンのパサつきの無さの評価がどちらも４．０点以上のもの
Ｂ：パンの引きの無さ、及び、パンのパサつきの無さの評価がどちらも３．５点以上であって、３．５点以上４．０点未満が１つ以上あるもの
Ｃ：パンの引きの無さ、及び、パンのパサつきの無さの評価がどちらも３．０点以上で、且つ、評価のうち３．０点以上３．５点未満が１つ以上あるもの
Ｄ：パンの引きの無さ、及び、パンのパサつきの無さの評価がどちらも２．０点以上で、且つ、評価のうち２．０点以上３．０点未満が１つ以上あるもの
Ｅ：パンの引きの無さ、及び、パンのパサつきの無さの評価で２．０点未満が１つ以上あるもの
<Overall evaluation>
Based on the evaluation results of the absence of stickiness and dryness of the bread, a comprehensive evaluation was made. The evaluation criteria were as follows:
A: Both the evaluations of the lack of firmness and the lack of dryness of the bread were 4.0 points or more. B: Both the evaluations of the lack of firmness and the lack of dryness of the bread were 3.5 points or more, with at least one evaluation being 3.5 points or more and less than 4.0 points. C: Both the evaluations of the lack of firmness and the lack of dryness of the bread were 3.0 points or more, with at least one evaluation being 3.0 points or more and less than 3.5 points. D: Both the evaluations of the lack of firmness and the lack of dryness of the bread were 2.0 points or more, with at least one evaluation being 2.0 points or more and less than 3.0 points. E: At least one evaluation of the lack of firmness and the lack of dryness of the bread was less than 2.0 points.
（実施例１） ソフトフランスパンの作製
表１の配合に従って、中種生地用材料を縦型ミキサー（関東混合機工業（株）製「ＨＰＩ－２０Ｍ」）により低速３分間、高速２分間混合し、２４℃±１℃で捏ね上げ中種生地を得た。中種生地を２９℃、湿度６０％で４時間静置し１次発酵後の中種生地を得た。１次発酵後の中種生地と、表１の中種生地を除く本捏生地用材料のうち、油脂を除く材料をミキサーに投入し低速２分間、中速４分間混合後、油脂を添加して低速２分間、中速４分間、高速２分間混合し、２７℃±１℃で捏ね上げた。
ミキシング終了後、生地を２９℃、湿度６０％で２０分間静置し２次発酵後の生地を得た。２次発酵後の生地を８０ｇに分割し丸めた後、生地を２９℃、湿度６０％で２０分間静置しベンチ後の生地を得た。３段モルダー（フジサワ・マルゼン（株）製「ＦＭ３１Ｚ型」）の各ローラーの隙間間隔を上段からそれぞれ１２ｍｍ、８ｍｍ、４ｍｍに設定し、ベンチ後の生地を通過させて生地厚約６ｍｍにガス抜きを実施し、棒状に生地を巻いた後に、高さ３５ｍｍの展厚板を通して棒状の成形後の生地を得た。棒状の成形後の生地を３５℃、湿度７５％で４０分間最終発酵させた後、上火２５０℃・下火２３０℃のオーブン（ＭＩＷＥ（株）製「ｅｌｅｃｔｒｏ」）で１０分間焼成し、ソフトフランスパンを作製した。
該ソフトフランスパンを２５℃で４０分間放冷した後、－３５℃で６０分間冷凍後、－２０℃で７日間保管し、冷凍ソフトフランスパンを得た。
該冷凍ソフトフランスパンを冷凍庫から取り出し、電子レンジ（パナソニック（株）製「ＮＥ－ＥＨ２１２」）で７５０Ｗ４０秒間、パンの芯温が９０℃以上になるように解凍及び加熱して、レンジアップ後のソフトフランスパンを得た。
得られたレンジアップ後のソフトフランスパンを２５℃で１０分間放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行った。その結果を表１に示した。
(Example 1) Preparation of soft French bread According to the formulation in Table 1, the sponge dough ingredients were mixed in a vertical mixer (Kanto Mixing Machinery Co., Ltd. "HPI-20M") at low speed for 3 minutes and high speed for 2 minutes, and kneaded at 24°C ± 1°C to obtain sponge dough. The sponge dough was left to stand for 4 hours at 29°C and 60% humidity to obtain sponge dough after the first fermentation. The sponge dough after the first fermentation and the ingredients for the main dough except for the sponge dough in Table 1, except for fats and oils, were put into a mixer and mixed at low speed for 2 minutes and medium speed for 4 minutes, then fats and oils were added and mixed at low speed for 2 minutes, medium speed for 4 minutes and high speed for 2 minutes, and kneaded at 27°C ± 1°C.
After mixing, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain dough after secondary fermentation. After the dough after secondary fermentation was divided into 80g portions and rolled, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain dough after benching. The gaps between the rollers of a three-stage molder ("FM31Z" manufactured by Fujisawa Maruzen Co., Ltd.) were set to 12mm, 8mm, and 4mm from the top, respectively, and the dough after benching was passed through to degas the dough to a thickness of about 6mm, and the dough was rolled into a rod shape, and then passed through a 35mm-high spreading plate to obtain a rod-shaped dough after molding. The rod-shaped dough was subjected to final fermentation for 40 minutes at 35°C and 75% humidity, and then baked for 10 minutes in an oven ("electro" manufactured by MIWE Co., Ltd.) with an upper heat of 250°C and a lower heat of 230°C to produce soft French bread.
The soft French bread was allowed to cool at 25° C. for 40 minutes, then frozen at −35° C. for 60 minutes, and then stored at −20° C. for 7 days to obtain frozen soft French bread.
The frozen soft French bread was removed from the freezer, and thawed and heated in a microwave oven ("NE-EH212" manufactured by Panasonic Corporation) at 750 W for 40 seconds so that the core temperature of the bread reached 90°C or higher, to obtain soft French bread after reheating in the microwave.
The obtained soft French bread after being heated in the microwave was allowed to cool at 25° C. for 10 minutes, and then subjected to a sensory evaluation for chewiness, non-tackiness, and non-dryness. The results are shown in Table 1.
（実施例２） ソフトフランスパンの作製
表１の配合に従って、実施例１において中種生地以外の本捏生地用材料の添加水６５重量部を５０重量部に、加工澱粉４重量部を１．５重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表１に示した。
(Example 2) Preparation of soft French bread According to the formulation in Table 1, soft French bread was prepared in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 50 parts by weight, and the processed starch was changed from 4 parts by weight to 1.5 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 1.
（実施例３） ソフトフランスパンの作製
表１の配合に従って、実施例１において中種生地以外の本捏生地用材料の添加水６５重量部を９０重量部に、加工澱粉４重量部を７重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表１に示した。
(Example 3) Preparation of soft French bread According to the formulation in Table 1, soft French bread was prepared in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 90 parts by weight, and the processed starch was changed from 4 parts by weight to 7 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 1.
（比較例１） ソフトフランスパンの作製
表１の配合に従って、実施例１において中種生地以外の本捏生地用材料の添加水６５重量部を４５重量部に、加工澱粉４重量部を１重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表１に示した。
(Comparative Example 1) Preparation of soft French bread According to the formulation in Table 1, soft French bread was prepared in the same manner as in Example 1, except that the added water of the ingredients for the kneaded dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 45 parts by weight, and the processed starch was changed from 4 parts by weight to 1 part by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 1.
（比較例２） ソフトフランスパンの作製
表１の配合に従って、実施例１において中種生地以外の本捏生地用材料の添加水６５重量部を１００重量部に、加工澱粉４重量部を７．５重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表１に示した。
(Comparative Example 2) Preparation of soft French bread According to the formulation in Table 1, soft French bread was prepared in the same manner as in Example 1, except that the added water of the ingredients for the kneaded dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 100 parts by weight, and the processed starch was changed from 4 parts by weight to 7.5 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 1.
表１から明らかなように、添加水の量がパン生地中の穀粉１００重量部に対して８０～１２０重量部の範囲にある実施例１～３のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、添加水の量がパン生地中の穀粉１００重量部に対して７５重量部と少ない比較例１のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。また、添加水の量がパン生地中の穀粉１００重量部に対して１３０重量部と多い比較例２のソフトフランスパンは、パンの引きの無さの評価が不十分な結果であった。 As is clear from Table 1, the soft French breads of Examples 1 to 3, in which the amount of added water was in the range of 80 to 120 parts by weight per 100 parts by weight of flour in the dough, received good results in the evaluation of the lack of stickiness and the lack of dryness of the bread. On the other hand, the soft French bread of Comparative Example 1, in which the amount of added water was a small 75 parts by weight per 100 parts by weight of flour in the dough, received unsatisfactory results in the evaluation of the lack of stickiness and the lack of dryness of the bread. Furthermore, the soft French bread of Comparative Example 2, in which the amount of added water was a large 130 parts by weight per 100 parts by weight of flour in the dough, received unsatisfactory results in the evaluation of the lack of stickiness of the bread.
（実施例４） ソフトフランスパンの作製
表２の配合に従って、実施例１において加工澱粉４重量部を１重量部に、中種生地以外の本捏生地用材料の添加水６５重量部を５０重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表２に示した。
(Example 4) Preparation of soft French bread According to the composition in Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 1 part by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 50 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 2.
（実施例５） ソフトフランスパンの作製
表２の配合に従って、実施例１において加工澱粉４重量部を７重量部に、中種生地以外の本捏生地用材料の添加水６５重量部を７０重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表２に示した。
(Example 5) Preparation of soft French bread According to the formulation in Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 7 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 70 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 2.
（比較例３） ソフトフランスパンの作製
表２の配合に従って、実施例１において加工澱粉４重量部を０．５重量部に、中種生地以外の本捏生地用材料の添加水６５重量部を５０重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表２に示した。
(Comparative Example 3) Preparation of soft French bread According to the composition in Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 0.5 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 50 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 2.
（比較例４） ソフトフランスパンの作製
表２の配合に従って、実施例１において加工澱粉４重量部を８重量部に、中種生地以外の本捏生地用材料の添加水６５重量部を７０重量部に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表２に示した。
(Comparative Example 4) Preparation of Soft French Bread According to the formulation in Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 8 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 70 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 2.
表２から明らかなように、加工澱粉の含有量がパン生地中の穀粉１００重量部に対して１～７重量部の範囲にある実施例１、４及び５のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、加工澱粉の含有量がパン生地中の穀粉１００重量部に対して０．５重量部と少ない比較例３のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。また、加工澱粉の含有量がパン生地中の穀粉１００重量部に対して８重量部と多い比較例４のソフトフランスパンは、パンの引きの無さの評価が不十分な結果であった。 As is clear from Table 2, the soft French breads of Examples 1, 4, and 5, in which the content of processed starch was in the range of 1 to 7 parts by weight per 100 parts by weight of flour in the dough, received good results in the evaluation of the lack of stickiness and dryness of the bread. On the other hand, the soft French bread of Comparative Example 3, in which the content of processed starch was low at 0.5 parts by weight per 100 parts by weight of flour in the dough, received unsatisfactory results in the evaluation of the lack of stickiness and dryness of the bread. Furthermore, the soft French bread of Comparative Example 4, in which the content of processed starch was high at 8 parts by weight per 100 parts by weight of flour in the dough, received unsatisfactory results in the evaluation of the lack of stickiness of the bread.
（実施例６，７、及び、比較例５，６） ソフトフランスパンの作製
表３の配合に従って、実施例１において、コーンスターチとの最大荷重の差が０．４７Ｎの加工澱粉を、０．３８Ｎ（実施例６）、０．７５Ｎ（実施例７）、０．２８Ｎ（比較例５）又は、０Ｎ（比較例６）の加工澱粉に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表３に示した。
(Examples 6 and 7, and Comparative Examples 5 and 6) Preparation of Soft French Bread According to the formulation in Table 3, soft French bread was prepared in the same manner as in Example 1, except that in Example 1, the processed starch with a maximum load difference from corn starch of 0.47 N was changed to a processed starch with a maximum load difference of 0.38 N (Example 6), 0.75 N (Example 7), 0.28 N (Comparative Example 5), or 0 N (Comparative Example 6). The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 3.
表３から明らかなように、コーンスターチとの最大荷重の差が０．３２～１．２Ｎの範囲にある加工澱粉を使用した実施例１、６及び７のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、コーンスターチとの最大荷重の差が０．３２～１．２Ｎの範囲外にある加工澱粉を使用した比較例５及び６のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。 As is clear from Table 3, the soft French breads of Examples 1, 6, and 7, which used processed starches whose difference in maximum load with cornstarch was in the range of 0.32 to 1.2 N, were evaluated as being good in terms of the lack of stickiness and dryness of the bread. On the other hand, the soft French breads of Comparative Examples 5 and 6, which used processed starches whose difference in maximum load with cornstarch was outside the range of 0.32 to 1.2 N, were evaluated as being poor in terms of the lack of stickiness and dryness of the bread.
（実施例８，９、及び、比較例７，８） ソフトフランスパンの作製
表４の配合に従って、実施例１において耐熱性プロテアーゼ０．００２重量部を、０．０００１３重量部（実施例８）、０．００２４５重量部（実施例９）、０．００００７重量部（比較例７）、又は、０．００３４重量部（比較例８）に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表４に示した。
(Examples 8 and 9, and Comparative Examples 7 and 8) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.002 parts by weight of the heat-stable protease in Example 1 was changed to 0.00013 parts by weight (Example 8), 0.00245 parts by weight (Example 9), 0.00007 parts by weight (Comparative Example 7), or 0.0034 parts by weight (Comparative Example 8) according to the formulation in Table 4. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 4.
表４から明らかなように、耐熱性プロテアーゼの含有量がパン生地中の穀粉１００ｇに対して５０～１３００Ｕの範囲にある実施例１、８及び９のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、耐熱性プロテアーゼの含有量がパン生地中の穀粉１００ｇに対して２８Ｕと少ない比較例７のソフトフランスパンは、パンの引きの無さの評価が不十分な結果であった。また、耐熱性プロテアーゼの含有量がパン生地中の穀粉１００ｇに対して１３６０Ｕと多い比較例８のソフトフランスパンは、パンのパサつきの無さの評価が不十分な結果であった。 As is clear from Table 4, the soft French breads of Examples 1, 8, and 9, in which the heat-resistant protease content was in the range of 50 to 1300 U per 100 g of flour in the dough, were evaluated as being good in terms of the firmness and the lack of dryness of the bread. On the other hand, the soft French bread of Comparative Example 7, in which the heat-resistant protease content was low at 28 U per 100 g of flour in the dough, was evaluated as being unsatisfactory in terms of the firmness of the bread. Furthermore, the soft French bread of Comparative Example 8, in which the heat-resistant protease content was high at 1360 U per 100 g of flour in the dough, was evaluated as being unsatisfactory in terms of the lack of dryness of the bread.
（比較例９及び１０） ソフトフランスパンの作製
表４の配合に従って、実施例１において耐熱性プロテアーゼを非耐熱性プロテアーゼに変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表４に示した。
(Comparative Examples 9 and 10) Preparation of Soft French Bread Soft French bread was prepared in the same manner as in Example 1, except that the heat-stable protease in Example 1 was changed to a non-heat-stable protease according to the composition in Table 4. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 4.
表４から明らかなように、非耐熱性プロテアーゼを使用した比較例９及び１０のソフトフランスパンは、パンのパサつきの無さの評価が不十分な結果であった。 As is clear from Table 4, the soft French breads of Comparative Examples 9 and 10, which used non-heat-stable proteases, were evaluated as being unsatisfactory in terms of dryness.
（実施例１０，１１、及び、比較例１１，１２） ソフトフランスパンの作製
表５の配合に従って、実施例１において酸化剤０．００２５重量部を、０．０００２重量部（実施例１０）、０．００８重量部（実施例１１）、０．０００１重量部（比較例１１）、又は、０．０１重量部（比較例１２）に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表５に示した。
(Examples 10 and 11, and Comparative Examples 11 and 12) Preparation of Soft French Bread According to the composition in Table 5, soft French bread was prepared in the same manner as in Example 1, except that the 0.0025 part by weight of the oxidizing agent in Example 1 was changed to 0.0002 part by weight (Example 10), 0.008 part by weight (Example 11), 0.0001 part by weight (Comparative Example 11), or 0.01 part by weight (Comparative Example 12). The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-tightness, and non-dryness, and the results are shown in Table 5.
表５から明らかなように、酸化剤の含有量がパン生地中の穀粉１００重量部に対して０．０００２～０．００９重量部の範囲にある実施例１、１０及び１１のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、酸化剤の含有量が０．０００１重量部と少ない比較例１１のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。また、酸化剤の含有量が０．０１重量部と多い比較例１２のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。 As is clear from Table 5, the soft French breads of Examples 1, 10, and 11, in which the oxidizing agent content is in the range of 0.0002 to 0.009 parts by weight per 100 parts by weight of the flour in the dough, were evaluated as being good in terms of the firmness and dryness of the bread. On the other hand, the soft French bread of Comparative Example 11, in which the oxidizing agent content is low at 0.0001 parts by weight, was evaluated as being unsatisfactory in terms of the firmness and dryness of the bread. Furthermore, the soft French bread of Comparative Example 12, in which the oxidizing agent content is high at 0.01 parts by weight, was evaluated as being unsatisfactory in terms of the firmness and dryness of the bread.
（実施例１２～１４） ソフトフランスパンの作製
表６の配合に従って、実施例１においてエンド型アミラーゼ０．０１４重量部を、０．００１５重量部（実施例１２）、０．０８重量部（実施例１３）、又は、０重量部（実施例１４）に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表６に示した。
(Examples 12 to 14) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.014 parts by weight of endo-amylase in Example 1 was changed to 0.0015 parts by weight (Example 12), 0.08 parts by weight (Example 13), or 0 parts by weight (Example 14) according to the formulation in Table 6. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 6.
表６から明らかなように、エンド型アミラーゼの含有量がパン生地中の穀粉１００ｇに対して３００Ｕ以下である実施例１、１２～１４のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。そして、特にエンド型アミラーゼの含有量がパン生地中の穀粉１００ｇに対して５～３００Ｕの範囲にある実施例１、１２及び１３のソフトフランスパンの評価はより好ましかった。 As is clear from Table 6, the soft French breads of Examples 1 and 12 to 14, in which the endo-amylase content was 300 U or less per 100 g of flour in the dough, were evaluated as being good in terms of the lack of firmness and dryness of the bread. In particular, the soft French breads of Examples 1, 12, and 13, in which the endo-amylase content was in the range of 5 to 300 U per 100 g of flour in the dough, were evaluated as being even more favorable.
（実施例１５～１７） ソフトフランスパンの作製
表７の配合に従って、実施例１において還元剤含有パウダー０．０２２重量部を、０重量部（実施例１５）、０．００６重量部（実施例１６）、又は、０．２重量部（実施例１７）に変更した以外は、実施例１と同様にしてソフトフランスパンを作製した後、該ソフトフランスパンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表７に示した。
(Examples 15 to 17) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.022 parts by weight of the reducing agent-containing powder in Example 1 was changed to 0 parts by weight (Example 15), 0.006 parts by weight (Example 16), or 0.2 parts by weight (Example 17) according to the composition in Table 7. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, non-stretchiness, and non-dryness, and the results are shown in Table 7.
表７から明らかなように、還元剤の含有量がパン生地中の穀粉１００重量部に対して０．００８重量部以下である実施例１、１５～１７のソフトフランスパンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。そして、特に還元剤の含有量がパン生地中の穀粉１００重量部に対して０．０００２～０．００８重量部の範囲にある実施例１、１６及び１７のソフトフランスパンの評価はより好ましかった。 As is clear from Table 7, the soft French breads of Examples 1 and 15 to 17, in which the reducing agent content was 0.008 parts by weight or less per 100 parts by weight of the flour in the dough, were evaluated as being good in terms of the lack of stickiness and dryness of the bread. In particular, the soft French breads of Examples 1, 16, and 17, in which the reducing agent content was in the range of 0.0002 to 0.008 parts by weight per 100 parts by weight of the flour in the dough, were evaluated as being even more favorable.
（実施例１８） 菓子パンの作製
表８の配合に従って、中種生地用原材料を縦型ミキサー（関東混合機工業（株）製「ＨＰＩ－２０Ｍ」）により低速３分間、高速２分間混合し、２５℃±１℃で捏ね上げ中種生地を得た。中種生地を２９℃、湿度６０％で２時間半静置し１次発酵後の中種生地を得た。１次発酵後の中種生地と、表１の中種生地を除く本捏生地用原材料のうち、油脂を除く材料をミキサーに投入し低速２分間、中速５分間、高速２分間混合後、油脂を添加して低速２分間、中速３分間、高速１分間混合し、２７℃±１℃で捏ね上げた。
ミキシング終了後、生地を２９℃、湿度６０％で２０分間静置し２次発酵後の生地を得た。２次発酵後の生地を６０ｇに分割し丸めた後、生地を２９℃、湿度６０％で２０分間静置しベンチ後の生地を得た。３段モルダー（フジサワ・マルゼン（株）製「ＦＭ３１Ｚ型」）の各ローラーの隙間間隔を上段からそれぞれ１２ｍｍ、８ｍｍ、２ｍｍに設定し、ベンチ後の生地を通過させて生地厚約４ｍｍにガス抜きを実施し、棒状に生地を巻いた後に、高さ２２ｍｍの展厚板を通して棒状の成形後の生地を得た。棒状の成形後の生地を３５℃、湿度７５％で７０分間最終発酵させた後、上火２００℃・下火２００℃のオーブン（（株）フジサワ・マルゼン製「プリンスＩＩ」）で１０分間焼成し、菓子パンを得た。
該菓子パンを２５℃で４０分間放冷した後、－３５℃で６０分間冷凍後、－２０℃で７日間保管し、冷凍菓子パンを得た。
該冷凍菓子パンを冷凍庫から取り出し、電子レンジ（パナソニック（株）製「ＮＥ－ＥＨ２１２」）で７５０Ｗ３０秒間、パンの芯温が９０℃以上になるように解凍及び加熱して、レンジアップ後の菓子パンを得た。
得られたレンジアップ後の菓子パンを２５℃で１０分間放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行った。その結果を表８に示した。
(Example 18) Preparation of sweet bread According to the formulation in Table 8, the sponge dough ingredients were mixed in a vertical mixer (Kanto Mixing Machinery Co., Ltd., "HPI-20M") at low speed for 3 minutes and high speed for 2 minutes, and kneaded at 25°C ± 1°C to obtain sponge dough. The sponge dough was left to stand for 2.5 hours at 29°C and 60% humidity to obtain sponge dough after the first fermentation. The sponge dough after the first fermentation and the ingredients for this kneaded dough except for the sponge dough in Table 1, except for fats and oils, were put into a mixer and mixed at low speed for 2 minutes, medium speed for 5 minutes and high speed for 2 minutes, then fats and oils were added and mixed at low speed for 2 minutes, medium speed for 3 minutes and high speed for 1 minute, and kneaded at 27°C ± 1°C.
After mixing, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain a dough after secondary fermentation. The dough after secondary fermentation was divided into 60g portions and rolled, and then left to stand at 29°C and 60% humidity for 20 minutes to obtain a dough after benching. The gaps between the rollers of a three-stage molder ("FM31Z" manufactured by Fujisawa Maruzen Co., Ltd.) were set to 12mm, 8mm, and 2mm from the top, respectively, and the dough after benching was passed through the mold to degas the dough to a thickness of about 4mm, and the dough was rolled into a rod shape, and then passed through a 22mm-high spreading plate to obtain a rod-shaped dough after molding. The rod-shaped dough was subjected to final fermentation for 70 minutes at 35°C and 75% humidity, and then baked for 10 minutes in an oven ("Prince II" manufactured by Fujisawa Maruzen Co., Ltd.) with an upper heat of 200°C and a lower heat of 200°C to obtain a sweet bread.
The sweet bun was allowed to cool at 25° C. for 40 minutes, then frozen at −35° C. for 60 minutes, and then stored at −20° C. for 7 days to obtain a frozen sweet bun.
The frozen sweet buns were removed from the freezer and thawed and heated in a microwave oven ("NE-EH212" manufactured by Panasonic Corporation) at 750 W for 30 seconds until the core temperature of the bread reached 90°C or higher, to obtain sweet buns after reheating in the microwave.
The resulting sweet bread was cooled at 25° C. for 10 minutes after being heated in the microwave, and then subjected to a sensory evaluation for chewiness, lack of elasticity, and lack of dryness. The results are shown in Table 8.
（実施例１９） 菓子パンの作製
表８の配合に従って、実施例１８において全卵５重量部を７重量部に、中種生地以外の本捏生地用材料の添加水５６重量部を５４重量部に変更した以外は、実施例１８と同様にして菓子パンを作製した後、該菓子パンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表８に示した。
(Example 19) Preparation of sweet buns Sweet buns were prepared in the same manner as in Example 18 according to the recipe in Table 8, except that the whole egg in Example 18 was changed from 5 parts by weight to 7 parts by weight, and the added water for the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 54 parts by weight. The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.
（実施例２０） 菓子パンの作製
表８の配合に従って、実施例１８において全卵５重量部を１０重量部に、中種生地以外の本捏生地用材料の添加水５６重量部を５２重量部に変更した以外は、実施例１８と同様にして菓子パンを作製した後、該菓子パンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表８に示した。
(Example 20) Preparation of sweet buns In accordance with the formulation in Table 8, sweet buns were prepared in the same manner as in Example 18, except that the whole egg was changed from 5 parts by weight to 10 parts by weight, and the added water for the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 52 parts by weight. The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.
（比較例１３） 菓子パンの作製
表８の配合に従って、実施例１８において全卵５重量部を１５重量部に、中種生地以外の本捏生地用材料の添加水５６重量部を４９重量部に変更した以外は、実施例１８と同様にして菓子パンを作製した後、該菓子パンを冷凍し、電子レンジで解凍及び加熱して、更に放冷した後、もちもちさ、引きの無さ、及び、パサつきの無さの官能評価を行い、その結果を表８に示した。
(Comparative Example 13) Preparation of sweet buns In accordance with the formulation in Table 8, sweet buns were prepared in the same manner as in Example 18, except that the 5 parts by weight of whole egg in Example 18 was changed to 15 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 49 parts by weight. The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.
表８から明らかなように、卵の含有量がパン生地中の穀粉１００重量部に対して１０重量部以下の実施例１８～２０の菓子パンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が良好な結果であった。一方、卵の含有量がパン生地中の穀粉１００重量部に対して１５重量部と多い比較例１３の菓子パンは、パンの引きの無さ、及び、パンのパサつきの無さの評価が不十分な結果であった。
As is clear from Table 8, the sweet breads of Examples 18 to 20, in which the egg content was 10 parts by weight or less relative to 100 parts by weight of the flour in the dough, were evaluated as being good in terms of the firmness and dryness of the bread. On the other hand, the sweet bread of Comparative Example 13, in which the egg content was a high 15 parts by weight relative to 100 parts by weight of the flour in the dough, was evaluated as being unsatisfactory in terms of the firmness and dryness of the bread.
Claims (8)
前記穀粉１００重量部に対して、乳化剤の含有量が０～０．０５重量部、及び、卵の含有量が０～１０重量部であり、
前記穀粉１００重量部に対して、下記の方法で導かれるコーンスターチとの最大荷重の差が０．３２～１．２Ｎの加工澱粉１～７重量部、パン酵母０．１～５重量部（乾燥重量）、酸化剤０．０００２～０．００９重量部、及び水８０～１２０重量部を含有し、
前記穀粉１００ｇに対して、至適温度が７５～８５℃の耐熱性プロテアーゼ５０～１３００Ｕを含有する、パン生地。
コーンスターチとの最大荷重の差＝最大荷重値Ｙ－最大荷重値Ｘ（Ｎ）
最大荷重値Ｘ：小麦粉：３００ｇ、食塩：６ｇ、水：２７０ｇ、コーンスターチ：１２ｇを低速で５分間ミキシングした後、２０℃で２０分間保持して作製した生地について、当該生地５０ｇを高さ８ｃｍ、内径５ｃｍの円柱形の容器に入れて、クリープメータ（株式会社山電製「レオナー」、型番：ＲＥ２－３３０５Ｓ）を用い、テクスチャーモードにて、ロードセル：２０Ｎ、プランジャー：Ｌ字型（長径７５ｍｍ、短径３８ｍｍ、断面径４ｍｍ）、格納ピッチ０．０１ｓｅｃ、測定速度：１０ｍｍ／ｓｅｃ、サンプル厚１０ｍｍとし、圧縮率１０％、接触面積１５０ｍｍ ２ の条件で測定して得られる最大荷重値（Ｎ）
最大荷重値Ｙ：前記最大荷重値Ｘにおけるコーンスターチを、加工澱粉に変更する以外は同じ方法で得られる最大荷重値Ｙ（Ｎ） A bread dough comprising flour,
The content of the emulsifier is 0 to 0.05 parts by weight and the content of the egg is 0 to 10 parts by weight relative to 100 parts by weight of the flour;
The composition contains, relative to 100 parts by weight of the grain flour, 1 to 7 parts by weight of a processed starch having a difference in maximum load from corn starch of 0.32 to 1.2 N as determined by the following method, 0.1 to 5 parts by weight (dry weight) of baker's yeast, 0.0002 to 0.009 parts by weight of an oxidizing agent, and 80 to 120 parts by weight of water;
The bread dough contains 50 to 1,300 U of a heat-resistant protease having an optimum temperature of 75 to 85°C per 100 g of the grain flour.
Difference in maximum load with cornstarch = Maximum load value Y - Maximum load value X (N)
Maximum load value X: 300g of wheat flour, 6g of salt, 270g of water, and 12g of cornstarch were mixed at low speed for 5 minutes, and then kept at 20°C for 20 minutes to prepare a dough. 50g of the dough was placed in a cylindrical container with a height of 8 cm and an inner diameter of 5 cm, and a creep meter ("Leoner" manufactured by Yamaden Co., Ltd., model number: RE2-3305S) was used to measure the maximum load value (N) in texture mode under the following conditions: load cell: 20N, plunger: L-shaped (long diameter 75mm, short diameter 38mm, cross-sectional diameter 4mm), storage pitch: 0.01sec, measurement speed: 10mm/sec, sample thickness: 10mm, compression rate: 10%, contact area : 150mm2
Maximum load value Y: Maximum load value Y (N) obtained by the same method except that the corn starch at the maximum load value X is changed to processed starch.
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|---|---|---|---|---|
| JP2013176365A (en) | 2012-02-10 | 2013-09-09 | Kaneka Corp | Method for producing bread and confectionery comprising protease |
| JP2016049061A (en) | 2014-08-30 | 2016-04-11 | テーブルマーク株式会社 | Bread manufacturing method suitable for microwave heating and bread manufactured by the manufacturing method |
| JP2016174577A (en) | 2015-03-20 | 2016-10-06 | 株式会社カネカ | Major kneaded dough for highly hydrated bread |
| WO2018139030A1 (en) | 2017-01-24 | 2018-08-02 | 株式会社Ｊ－オイルミルズ | Method for producing bakery food |
| JP2020156345A (en) | 2019-03-25 | 2020-10-01 | 日油株式会社 | Oil and fat composition for bread making and flour dough for bread making |
-
2020
- 2020-12-11 JP JP2020205542A patent/JP7645633B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013176365A (en) | 2012-02-10 | 2013-09-09 | Kaneka Corp | Method for producing bread and confectionery comprising protease |
| JP2016049061A (en) | 2014-08-30 | 2016-04-11 | テーブルマーク株式会社 | Bread manufacturing method suitable for microwave heating and bread manufactured by the manufacturing method |
| JP2016174577A (en) | 2015-03-20 | 2016-10-06 | 株式会社カネカ | Major kneaded dough for highly hydrated bread |
| WO2018139030A1 (en) | 2017-01-24 | 2018-08-02 | 株式会社Ｊ－オイルミルズ | Method for producing bakery food |
| JP2020156345A (en) | 2019-03-25 | 2020-10-01 | 日油株式会社 | Oil and fat composition for bread making and flour dough for bread making |
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