JP3365896B2 - Bread suitable for microwave heating - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a bread suitable for heating in a microwave oven.

[0002]

2. Description of the Related Art A conventional bread, when heated in a microwave oven, not only has a strong "hiki" and a bad texture, but also rapidly hardens even when warm due to evaporation of water. There is a problem that In order to solve these problems, conventionally, a method of adding a large amount of an emulsifier or fats and oils (JP-A-2-222639, JP-A-63-128
Although various methods have been proposed, including 7535 gazette), they were not satisfactory in terms of texture (stickiness and melting in the mouth).

Porous hydrated wheat flour foods such as breads are
It is relatively bulky compared to its weight and has a problem of taking up space during distribution and storage.

On the other hand, in order to make it easier to apply a spread to sliced bread, it is preferable to freeze after compression, and it is known that the bulk is restored by natural thawing or heating with a toaster (US Patent No.
3189463). However, when the sliced bread that has been frozen after compression is simply thawed or the like, it is not possible to obtain a product with excellent bulk restoration and texture.

[0005]

[Means for Solving the Problems] Under the above circumstances, the present inventors have conducted diligent studies, and as a result, by using a specific bread composition, fluffy swelling and texture by "microwave heating" It is also possible to obtain bread with good melting in the mouth, and even in bread that has been reduced in bulk by compression after baking or during baking, it is possible to restore bulk and texture by heating it internally in a microwave oven. They have found that excellent bread can be obtained, and have completed the present invention.

That is, the present invention is a raw material mainly composed of wheat flour.
Egg white is converted into powder in an amount of 0.05 to 20 parts by weight per 100 parts by weight of powder.
Parts and enzymes (1 unit of active unit for 1 kg of raw material powder)
The bread composition added with 10 to 20000)
Fermented and baked to reduce the bulk of bread after baking.
The feature is that the bulk is restored by heating in a microwave oven.
Bread or frozen bread suitable for microwave oven heating
It

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a bread suitable for heating in a microwave oven according to the present invention will be described in detail.

First, the egg white referred to in the present invention means liquid egg white, frozen egg white, powdered egg white, concentrated egg white, heat-resistant egg white, egg white enzymatic degradation product, egg albumin, ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. It means egg white, and one or more of these can be used. Among the above, powdered egg white and heat-resistant egg white are particularly effective. The amount of egg white added is 0.05 to 20 parts by weight in terms of powder with respect to 100 parts by weight of the raw material powder consisting mainly of wheat flour. The addition amount is less than 0.05 part by weight the effect is insufficient, that exceeds 20 parts by weight of "pull" strong becomes mouthfeel is to decrease <br/>.

Next, the enzyme used in the present invention is classified into a redox enzyme, and specifically, peroxidase,
One or more selected from the group consisting of glucose oxidase, polyphenol oxidase, transglutaminase and lipoxygenase can be used. These enzymes are commercially available,
Further, it can be produced by a known method, and even if it is formulated, it can be used without affecting the effect.
Among these, glucose oxidase and transglutaminase are preferable for obtaining the effects of the present invention, and glucose oxidase is particularly preferable.

In the present invention, the amount of the above-mentioned enzyme to be used varies depending on the enzyme species, but it is 10 to 20000, preferably 10 to 5000, as an active unit per 1 kg of raw material flour consisting mainly of wheat flour.

If it is less than 10 as the active unit, the effect is insufficient, and if it exceeds 20,000, it is not preferable from the standpoint of workability of the dough.

Here, the activity unit unit of the enzyme can be measured, for example, by the following method. [Method of measuring the unit of activity unit of peroxidase] The activity for producing 1 mg of purpurogallin in 20 seconds is defined as 1 unit.

Take 14 ml of water in a test tube, add 1 ml of buffer solution, and further add 2 ml of pyrogallol solution (5 w / v%) and 2 ml of hydrogen peroxide (0.5 w / v%), mix and mix to prepare 1 solution of this product.
Add 1 ml of the mixture and shake, leave it at 20 ° C. for exactly 20 seconds, add 1 ml of 1M sulfuric acid, and mix. Extract from this solution into a diethyl ether layer, make up the diethyl ether solution to 100 ml, and use this solution as solution A.

Also, take 14 ml of water in a test tube and add 2 m of buffer solution.
l, 2 ml of pyrogallol solution (5 w / v%) and 2 ml of hydrogen peroxide (0.5 w / v%) are added and mixed. After leaving it at 20 ° C. for exactly 20 seconds, 1 ml of 1M sulfuric acid is added and the mixture is shaken. Extract from this solution into a diethyl ether layer, make up the diethyl ether solution to 100 ml, and use this solution as solution B.

Liquids A and B were measured according to JIS K 0115 (general rules for spectrophotometric analysis) using an absorption cell of 10 mm and a wavelength of 42.
The absorbance at 0 nm is measured using diethyl ether as a control solution.

Measurement is performed three times, and an average value is obtained. Then, the activity A (units / mg) is calculated by the following formula.

[0017]

[Equation 1]

E ₁ ; Absorbance of solution A E ₂ ; Absorbance of solution B S: Measured mass of this product (mg) Buffer solution: 0.1 mol potassium dihydrogen phosphate solution 100 ml + 0.1M
Adjust the pH to 6.3 with dipotassium hydrogen phosphate solution; add 2.5 mg of this solution into a 100 ml flask and
Make up to 100 ml with 0 ml of buffer [Method for measuring glucose oxidase activity unit unit] When glucose oxidase is allowed to act in the presence of an enzyme using glucose as a substrate, hydrogen peroxide is generated. Peroxidase is allowed to act on the generated hydrogen peroxide in the presence of amiantipyridine / phenol, and the color tone of the generated quinoimine dye is measured and quantified at a wavelength of 500 nm.
Under this condition, the amount of enzyme required to oxidize (act) 1 μmol of glucose (substrate) per minute is 1 unit. [Transglutaminase; γ-glutamyltonansferase activity unit measurement method] One unit is the amount of enzyme that produces 1 µmol of p-nitroaniline per minute under the following conditions.

A Tris-hydrochloric acid buffer solution having a pH of 8.6 is designated as solution A.

[Glycylglycine 4.72 g + MgCl ₂ 1.02 g
＋ L-γ-glutamyl-p-nitroanilide monohydrate 1.00g
"A" is weighed to 500 ml and used as "B".

Sample 12.5 mg was weighed with Solution A to 100 ml,
Store in a water bath at 25 ° C (this is referred to as solution C).

"B liquid 3.0 ml + C liquid 0.02 ml" and "B liquid 3.
0 ml + A solution 0.02 ml ”was placed in an absorption cell 10 mm and immediately subjected to JIS K 0115 (general rules for spectrophotometric analysis).
The absorbance at a wavelength of 405 nm is measured at 25 ° C. for 5 minutes using water as a control solution, and changes in absorbance per minute are E ₁ and E ₂ , respectively.

Using the results, the activity A
Calculate (units / mg).

[0024]

[Equation 2]

9.9; millimolar extinction coefficient of p-nitroaniline at 405 nm 3.02; total volume of reaction solution (ml) S; measured mass of this product (mg) [Method for measuring activity unit of lipoxygenase] in substrate Oxygen absorption by double bonds is measured with a Warburg manometer.

Dissolve in 0.1 M phosphate buffer pH 7.0 to give
3 ml of 1 mM ammonium linoleate is placed in the manometer flask, and 0.1-0.5 ml of lipoxygenase is placed in the measuring chamber. When the temperature reached 20 ° C in air, mix the enzyme solution and ammonium linoleate (prepared by suspending 0.1 M linoleic acid in water and adding an equal amount of ammonium chloride), and measure oxygen absorption at 5-minute intervals for 30 minutes. To do. The amount that absorbs 1 μM of oxygen per minute is defined as 1 unit of lipoxygenase.

During operation or during cold storage, it is placed under nitrogen gas to prevent oxidation.

With respect to polyphenol oxidase and other enzymes, their respective activities can be measured for action substrates by the same known principle.

Further, it is also preferable to use catalase, pentothenase, amylase and protease together with the above enzyme.

It is preferable to add the above-mentioned enzyme as a medium seed compounding material before medium seed fermentation, and it shows an excellent effect, but it can also be compounded in the main kneading compound material after the medium seed fermentation step. Further, the above-mentioned enzyme can be pre-blended in the oil / fat composition.

Further , in the present invention, gluten and a water retention agent are further added.
Can also be used in combination. The gluten referred to in the present invention means various gluten such as active gluten obtained by drying and pulverizing wheat gluten so as not to change the property of wheat gluten as a protein, gluten degradation product by an acid or an enzyme,
These 1 type (s) or 2 or more types can be used. Among the above, activated gluten is particularly effective.

Next, the water retention agent referred to in the present invention means seaweed-related substances such as agar, carrageenan, sodium alginate and ferceran; beans-related substances such as roasted bean gum, guar gum, tara gum and tamarind gum; gum arabic and tragacanth gum. , Sap-related substances such as karaya gum; microbial-related substances such as xanthan gum; fruit-related substances such as pectin; cellulose-related substances such as carboxymethylcellulose, hydroxyethylcellulose, viscose; proteins such as casein, gelatin, soybean protein; corn starch, cane starch , Natural starches such as potato starch, tapioca starch, rice starch; modified starch such as oxidized starch, acid modified starch, enzyme modified starch, crosslinked starch, esterified starch; cyclodextrin, starch syrup, oligo , Reduced maltose, sugar-related substances such as sorbitol; other galactomannan, glucomannan, means chitin, can be used alone or in combination of two or more thereof. Among the above, karaya gum, xanthan gum, gelatin and soybean protein are particularly effective.

The amounts of gluten and the water retention agent added are each 0.05 to 10 parts by weight with respect to 100 parts by weight of the raw material powder consisting mainly of wheat flour. If the addition amount is less than 0.05 parts by weight, the effect is insufficient, and if it exceeds 10 parts by weight, the flavor and the catalyst may be adversely affected.

Further, the raw material flour mainly composed of wheat flour in the present invention includes not only wheat flour 100% but also wheat flour, barley flour, rye flour, corn flour, rice flour, soybean flour and the like. As the wheat flour, strong flour is preferable, and medium-strength flour, weak flour, special flour and durum wheat flour obtained from ordinary wheat which are usually used for manufacturing bakery products are appropriately mixed and used.

In the present invention, the details of why egg white is particularly effective for heating in a microwave oven are unknown, but
It is presumed that it suppresses gelatinization by densifying and strengthening the gluten network of bread and acting on starch.
Further, by using the enzyme in combination, the texture of bread after baking becomes soft and melts in the mouth, and the texture that remains soft and melts in the mouth can be maintained over time. Furthermore, the deterioration of the texture due to the microwave oven up (the strength of "Hiki", stickiness) and the deterioration of the texture with the aging after the microwave oven up (hardness,
Melting in the mouth) can now be suppressed.

[0036] The bread compositions in the present invention, a raw material powder and albumen and enzymes essential component mainly flour, which if necessary, gluten, water retention agent or al least one of the selected It is characterized by the addition of additives,
Further, if necessary, yeast food, starch, emulsifier, seasoning (glutamic acid, nucleic acid-based seasoning), preservative,
Examples include bread mixes in which one or more kinds of vitamins, calcium, etc. fortifying agents, proteins, flavors, etc. are added and mixed (in this case, yeast is added separately).

The term "bread" as used in the present invention means ingredients for making bread, such as wheat flour as a main raw material, yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion). Composition, oil-in-water emulsion composition, etc.), water (kneading water), dairy product, salt, sugar, etc. are added, and further a hydrophilic emulsifier, seasoning (glutamic acid, nucleic acid), preservative, Vitamin, calcium enhancer, protein, chemical swelling agent, flavor, etc. 1
It refers to a mixture obtained by adding and kneading seeds or two or more kinds, and baking the mixture through a fermentation process. Of course, bread with fillings or the like is also included in the bread of the present invention. That is, the bread in the present invention means a loaf of bread, a special loaf, a cooked loaf, a sweet loaf, a steamed loaf, and the like.

For example, as the bread, white bread, black bread,
French bread, variety red, rolls (table rolls, buns, butter rolls, etc.). As special bread, grissini, muffin, rusk, etc.
Cooked bread includes hot dogs, hamburgers, pizza pies, and sweet buns include jam bread, bean jam, cream bread, raisin bread, melon bread, sweet rolls, and rich goods (croissants, brioche, Danish pastries), and steamed bread. Examples include meat buns and bean paste.

In the present invention, the bread may be reduced in size after baking and may be restored by heating in a microwave oven. In addition, the thing which can take such a form of a compression bread is a food which has a comparatively high moisture content and comparatively large internal space volume among said breads. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a water content of 10% or more.

The form of the compression pan will be described more specifically below.

In the case of a compressed bread, first, as a first step, a heat treatment, that is, a step of reducing the bulk of baked or semi-baked breads is performed.

Here, the reduction rate of the bulk cannot be uniformly defined depending on the kind of the breads, that is, the balance between the internal space volume and the restoring force, but it is generally one of the semi-finished products or the products after the heat treatment. 0.01 to 0.9, preferably 0.1 to 0.9
For the purpose of the present invention (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable, and 0.5 or less is effective. In short, it is important to compress to the extent that the bulk is restored by reheating described later.

As a concrete means of the step of reducing the bulk of the breads, there are mechanical compression and the like.
Examples of the method include pressure compression using a press machine and compression by compressing the inside of the flexible packaging material by depressurizing it (vacuum packing method). Particularly, the vacuum packing method is preferable in terms of storage and transportation.

The present invention can include a step of packaging the food before or after the step of reducing the bulk of the heat-treated bread. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above,
Packaging is possible at the same time as compression, which is particularly preferable. Needless to say, the present invention is not limited to this, and packaging is possible even after compression.

In the present invention, it is preferable to provide a step of freezing or refrigerating the bread before, after, or simultaneously with the step of reducing the bulk of the heat-treated bread. This makes it possible to store breads having a reduced bulk in their original form and also has excellent storage stability.
However, breads may be stored and stored at room temperature. Recently, various distribution techniques at room temperature have been developed and can be used. Distribution storage at room temperature is inferior to freezing and refrigeration in terms of storability, but since a cooling device is not required,
Distribution costs can be reduced.

Next, the breads whose bulk has been reduced are placed in a distribution process such as storage and transportation, if necessary, and reheated at a store, a restaurant industry store or at home to restore the bulk. The reheating means is preferably a dry means such as a microwave oven or an oven range, but may be a wet means using a steamer or the like. Other heating methods may be used, but a microwave oven is preferable in terms of convenience.

In practicing the method for producing compressed breads of the present invention, the following modes can be specifically considered, all of which are included in the essential points of the present invention.

For example, (1) a step of reducing the bulk of the bread which has been heat-treated in the first step (hereinafter referred to as the first step of the present application)
When a manufacturer of bread or the like carries out the step (hereinafter referred to as the second step of the present application) for restoring the bulk of the breads after the first step by reheating, a store such as a convenience store performs
(2) The first step of the present application is performed by a manufacturer of bread and the like, and the second step of the present application is performed.
When the process is performed by a manufacturer of bread or the like, (3) When the manufacturer of bread or the like performs the first process of the present application and the consumer personally performs the second process of the present application at home or at work.

Here, the restoration rate of the bulk by the reheating treatment is
0.2-2.0, preferably 0.5-for 1 after heat treatment
It is about 2.0 (volume ratio).

[0050]

The present invention will be described in more detail with reference to the following examples. All parts in the examples are parts by weight. Examples 1 and 2 and Comparative Examples 1 to 3 Medium seed material shown in Table 1 was kneaded and kneaded at a temperature of 24 ° C.
Got the ground. After that, fermented for 30 minutes at 27 ° C and 75% humidity
The kneading material shown in Table 1 except for shortening is added to the seed dough.
After mixing, add shortening to further mix
The bread dough having a kneading temperature of 26.5 ° C. was obtained.

Divide the obtained dough into 50 g, bench time
After 15 minutes, mold and mold for 40 minutes at 38 ° C and 85% humidity.
After that, bake in an oven at 210 ° C for 9 minutes to give a specific volume of 5.40.
A hemispherical chevron bread before and after (cm ³ / g) was produced.

The obtained bread was sandwiched between compression press plates,
Reduces bulk by compressing in 12 seconds until the specific volume reaches 1.80 (cm ³ / g)
Then, it was rapidly frozen to -30 ° C. Then bulk
The bread with reduced heat is released from the press plate and the packaging film
It was introduced into and packaged hermetically. The obtained hemisphere in the packaged state
After storing the mountain-shaped pan in a freezer at -18 ℃ for 3 weeks,
Take it out, open it, heat it in a microwave oven (500 W) for 60 seconds, and add it.
Measurement of specific volume immediately after heating and wind immediately after heating and 20 minutes after heating
A sensory test of taste, texture and appearance was conducted.

As for the specific volume, rapeseed seeds are used as follows.
It was measured by a conventional method.

[0054]

[Equation 3]

A sensory test for flavor / texture and appearance
Evaluated by 20 people using the five-level method and recorded the average value.
did. The score is 5, which is recognized as good, and slightly good.
4, indefinite to 3, slightly bad to 2, bad to 1
And the monadic evaluation was performed. The results are shown in Table 1.

[0056]

[Table 1]

As shown in Table 1, the composition of Examples 1-2
Reheating with a microwave oven has a good flavor, texture and appearance.
All in all, a satisfying roll was obtained. Especially reduced bulk
The effect of restoring the bread that has been made is extremely excellent, and it is a freezer.
The bread that can be stored compactly is re-added by the microwave oven.
Easily make warm, plump bread with heat
You can

Front Page Continuation (72) Inventor Daisuke Shiiba 20 Kao-gun, Kashima-gun, Tohashishiba, Kao, Ltd. Kao Co., Ltd. (72) Inventor Hisao Omura, Kashima-gun, Kashima-gun, Kamisu-cho, 20, Kao, Co., Ltd. (56) References Special Features Kaihei 2-222639 (JP, A) JP-A-4-200339 (JP, A) JP-A-3-35749 (JP, A) JP-A-58-190346 (JP, A) International Publication 96/28036 (WO , A1) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A21D 2/26 A21D 2/34 A21D 13/00 A21D 15/02 A21D 17/00 CA / WPIDS (STN) Food related literature information ( (Food net)

Claims (2)

(57) [Claims] 1. To 100 parts by weight of raw material flour mainly composed of wheat flour
In contrast, 0.05 to 20 parts by weight of egg white in terms of powder and enzyme
(10 to 2000 as an active unit for 1 kg of raw material powder)
Fermented and baked a bread composition containing
And a bread obtained by reducing the bulk of the bread after baking,
A microwave oven with the characteristic that the bulk is restored by heating in a microwave oven.
Bread suitable for heating. 2. 100 parts by weight of raw material flour mainly composed of wheat flour
In contrast, 0.05 to 20 parts by weight of egg white in terms of powder and enzyme
(10 to 2000 as an active unit for 1 kg of raw material powder)
Fermented and baked a bread composition containing
And a bread obtained by reducing the bulk of the bread after baking,
A microwave oven with the characteristic that the bulk is restored by heating in a microwave oven.
Frozen bread suitable for heating.