JP2020130030A - Range-up resistance improver for microwave reheated bakery products, range-up resistance improving method for microwave reheated bakery products, composition for microwave reheated bakery products, dough for microwave reheated bakery products, microwave reheated bakery products and method for producing microwave reheated bakery products - Google Patents

Abstract

To provide technology to improve range-up resistance in bakery products that are reheated in a microwave oven and eaten.SOLUTION: The present technology provides range-up resistance improver for microwave reheated bakery products and method for improving range-up resistance of microwave reheated bakery products, which contain rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less as an active ingredient. In addition, the present technology provides composition for microwave reheated bakery products, which contain rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less at 0.5 to 20% by mass. Further, the present technology provides microwave reheated bakery products and method for producing microwave reheated bakery products, using flours containing 0.5 to 20% by mass of rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less.SELECTED DRAWING: None

Description

The present invention relates to a range-up resistance improver for microwave oven reheating bakery products. More specifically, a range-up resistance improver for microwave reheated bakery products and a range-up resistance improvement for microwave reheated bakery products that can prevent quality deterioration due to range-up of bakery products that are reheated and eaten in a microwave oven. Methods, compositions for microwave reheated bakery products, dough for microwave reheated bakery products, microwave reheated bakery products, and methods for manufacturing microwave reheated bakery products.

In recent years, convenience stores and supermarkets have been selling cooked bread such as hamburgers, hot dogs, pizzas, hot sandwiches, and Chinese steamed buns. At the time of eating, this is ranged up (reheated by a microwave oven), but at this time, it is known that a hard and crisp texture (texture with strong cracks) and appearance changes such as wrinkles and shrinkage on the surface occur. ing.

As a technique for solving this problem, in Patent Document 1, when bread dough mainly composed of wheat flour is mixed with 1 to 6% by weight of an emulsifier and baked, when it is heated and thawed in a microwave oven, it is "ground". A frozen pan suitable for microwave oven heating has been proposed, which does not have "" and does not cause surface drying.

In Patent Document 2, by using a powdered oil / fat composition having foaming properties for foods heated in a microwave oven, it is possible to obtain foods having a good texture without being stiff even when heated in a microwave oven. Technology has been proposed.

In Patent Document 3, when foods in a frozen state, a refrigerated state, a normal temperature storage state, and a thawed state after freezing are heated in a microwave oven by containing an alginic acid ester, the surface may be wrinkled or soggy. A texture improving agent has been proposed that can maintain softness and elasticity without becoming strong, has excellent texture such as crispness and melting in the mouth, and has excellent flavor.

In Patent Document 4, 90% to 140% of the weight of the flour in the bread dough is mixed with water, and 18% to 30% of the eggs are mixed to produce the bread dough, which is then eaten by heating in a microwave oven for a short time. A technique has been proposed that can produce bread suitable for microwave oven heating, which has a good texture and taste.

Japanese Unexamined Patent Publication No. 2-2262639 Japanese Unexamined Patent Publication No. 7-298839 JP-A-2002-281915 Japanese Unexamined Patent Publication No. 2016-49061

As mentioned above, various technologies are being developed to improve the quality of bakery products that are reheated in a microwave oven and eaten after the range is increased, but the amount of water absorbed during bread making is reduced and the dough skeleton is fragile. The appearance and texture of the product may be deteriorated due to the deterioration of the bread making workability, the shrinkage (wrinkles) of the product after the microwave oven, and the fluffiness of the texture. There was room for.

Therefore, it is a main object of the present invention to provide a technique for improving range-up resistance in a bakery product that is reheated in a microwave oven and eaten.

As a result of diligent research on the manufacturing technology of bakery products that are reheated and eaten in a microwave oven, the inventors of the present application have found that the use of specific rice flour improves the range-up resistance, and the present invention has been developed. It came to be completed.

That is, in this technology, first
Provided are a range-up resistance improver for a microwave oven reheated bakery product and a method for improving the range-up resistance of a microwave oven reheated bakery product, which comprises rice flour having a damaged starch amount of 15% by mass or more and 35% by mass or less as an active ingredient.
In the range-up resistance improving agent for microwave oven reheating bakery products according to the present technology, the median diameter (D50) in the cumulative distribution of the particle size of the rice flour can be set to 40 to 130 μm.

In this technology, then
Provided is a composition for a microwave oven reheated bakery product containing 0.5 to 20% by mass of rice flour having an amount of damaged starch of 15% by mass or more and 35% by mass or less.

With this technology,
A microwave oven reheated bakery product dough and a microwave oven reheated bakery product dough using the microwave oven reheated bakery product range-up resistance improver according to the present technology or the microwave oven reheated bakery product composition according to the present technology. To provide a microwave oven reheating bakery product using these.
As the microwave oven reheating bakery product according to the present technology, flours containing 0.5 to 20% by mass of rice flour having a damaged starch amount of 15% by mass or more and 35% by mass or less can be used.

In this technology, in addition,
Provided is a method for producing a microwave oven reheated bakery product using flours containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less.

According to this technology, in a bakery product that is reheated in a microwave oven and eaten, it is possible to prevent deterioration of appearance such as wrinkles and shrinkage after range-up, and deterioration of texture such as occurrence of cracks. be able to.

It is a drawing substitute graph which shows the breaking strength measured in Experimental Example 1. It is a drawing substitute graph which shows the breaking strength measured in Experimental Example 2.

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less>
First, rice flour having an amount of damaged starch of 15% by mass or more and 35% by mass or less (hereinafter, also referred to as “rice flour containing a high amount of damaged starch”) used in the present technology will be described. The "damaged starch (also referred to as" DS ") amount" of rice flour used in the present technology is the amount of damaged starch in the total amount of rice flour. The "damaged starch" refers to starch in which starch granules are physically damaged by pressure or impact when crushing rice.

The "damaged starch amount" of the present technology can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and marginal dextrin by mold-derived α-amylase, and then decomposed into glucose by amyloglucosidase, and the produced glucose is quantified. Measure. It can also be measured using a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme).

The rice flour containing a high amount of damaged starch used in this technique is pulverized and pulverized rice so that the amount of damaged starch is high. It is desirable to use raw rice as the rice. As the rice to be crushed, glutinous rice and / or glutinous rice and / or low amylose rice can be used, and the types of glutinous rice and glutinous rice and low amylose rice are not particularly limited, but Japonica, Indica, and Javanica. Seeds can be used. The rice before crushing is not particularly limited, and examples thereof include polished rice, rice with 5 minutes, brown rice, and scrap rice, and these can be used alone or in combination of two or more.

The rice flour containing a high amount of damaged starch used in the present technology can be obtained by crushing the rice so that the amount of damaged starch is 15% by mass or more and 35% by mass or less by using a known crushing device. The crushing device may be a crushing device generally used for food production or the like. For example, in the case of roll crushing, a roll mill or the like; in the case of air flow crushing, a jet mill or the like; In this case, hammer mills, pin mills, turbo mills, ball mills, bead mills, punches, stamp mills, etc .; in the case of friction crushing, friction crushers equipped with stone mills, roller mills; in the case of shear crushing, cutter mills, etc. Can be mentioned. Further, a crushing device (for example, a cyclone mill, a flash mill, a relative flow crusher, etc.) that combines a plurality of crushing methods can also be used. It is preferable to use any of the pulverizers in a dry manner because the amount of damaged starch tends to increase.

The amount of damaged starch in the rice flour used in this technique can be freely set as long as it is 15% by mass or more and 35% by mass or less, but in this technique, it is particularly preferably 15% by mass or more and 30% by mass or less, and 20% by mass. % Or more and 30% by mass or less are more preferable.

Rice flour with a high content of damaged starch obtained by crushing rice may be used as it is in a bakery product, but it can also be classified and used after crushing. In the present technology, the lower limit of the median diameter (D50) in the cumulative distribution of the particle size of rice flour containing a high amount of damaged starch is preferably 40 μm or more, more preferably 45 μm or more, and further preferably 50 μm or more. preferable. Further, the upper limit of the median diameter (D50) in the cumulative distribution of the particle size of the rice flour containing a high amount of damaged starch is preferably 130 μm or less, more preferably 120 μm or less, and further preferably 90 μm or less. By using rice flour containing a high amount of damaged starch whose median diameter (D50) in the cumulative distribution of particle size is in this range, the range-up resistance can be further improved.

The "particle size" and "particle size distribution" can be measured by a dry method using a "laser analysis type particle size distribution measuring device HELOS & RODOS" manufactured by Nippon Laser Co., Ltd.

The particle size distribution of rice flour containing a high amount of damaged starch used in this technology depends on one or more selected from known crushing methods such as roll crushing method, shear crushing method, friction crushing method, impact crushing method, and airflow crushing method. It can be adjusted by milling.
Further, the particle size distribution of the rice flour containing a high amount of damaged starch used in the present technology can be adjusted by using a sieve having a finer mesh than 100 mesh so as to pass through the sieve and have a desired particle size or less.
Further, the particle size of the rice flour containing a high amount of damaged starch used in this technique is such that a constant mass of rice flour is sequentially applied from a coarse mesh sieve using a plurality of different meshes, and the fraction remaining on each sieve and all the sieves. It can also be adjusted by adjusting the mixing ratio of the fractions that have passed through.

<Range-up resistance improver for microwave reheated bakery products>
The range-up resistance improver for microwave oven reheating bakery products according to the present technology contains rice flour having a damaged starch amount of 15% by mass or more and 35% by mass or less as an active ingredient. By using the range-up resistance improver for microwave oven reheating bakery products related to this technology for bakery products that are reheated in a microwave oven, the appearance such as wrinkles and shrinkage after range-up deteriorates, and the occurrence of cracks, etc. It is possible to prevent quality deterioration such as deterioration of texture.

The range-up resistance improving agent for microwave oven reheating bakery products according to the present invention may be composed of only the above-mentioned rice flour containing a high amount of damaged starch as long as the above-mentioned rice flour containing a high amount of damaged starch is contained as an active ingredient. As long as the effects of the present invention are not impaired, one or more other components may be freely selected and contained. As other components, for example, components such as excipients, pH adjusters, colorants, stabilizers, emulsifiers, and thickeners usually used for formulation can be used. Furthermore, components having known or future functions can be used in combination as appropriate according to the purpose. Since the above-mentioned rice flour containing a high amount of damaged starch is classified as a food, the range-up resistance improving agent for a microwave oven reheated bakery product according to the present invention is treated as a food depending on the selection of ingredients other than the rice flour containing a high amount of damaged starch. It is also possible.

<How to improve the range-up resistance of microwave reheated bakery products>
The method for improving the range-up resistance of a microwave oven reheated bakery product according to the present technology is characterized by using rice flour having the above-mentioned amount of damaged starch of 15% by mass or more and 35% by mass or less.

The method for improving the range-up resistance of microwave oven reheated bakery products according to the present technology is not particularly limited as long as the above-mentioned rice flour containing a high amount of damaged starch is used. For example, when manufacturing a bakery product, the method is not particularly limited. The range-up resistance can be improved by adding it to the raw material powder.

<Composition for microwave reheated bakery products>
The composition for a microwave oven reheated bakery product according to the present technology is characterized by containing 0.5 to 20% by mass of the above-mentioned rice flour having a damaged starch amount of 15% by mass or more and 35% by mass or less. By manufacturing a bakery product that is reheated in a microwave oven using the composition for a bakery product that is reheated in a microwave oven according to this technology, appearance deterioration such as wrinkles and shrinkage after range up, occurrence of cracks, etc. It is possible to prevent quality deterioration such as deterioration of texture.

In the composition for microwave reheated bakery products according to the present technology, the amount of rice flour containing a high amount of damaged starch described above can be freely set as long as it is within the range of 0.5 to 20% by mass. The lower limit of the amount of rice flour containing a high amount of damaged starch is preferably 1.0% by mass or more, and the upper limit of the amount of rice flour containing a high amount of damaged starch described above is preferably 15% by mass or less. It is more preferably mass% or less. By setting it in this range, it is possible to prevent problems such as stickiness from occurring in bread-making properties, and it is possible to further improve the range-up resistance.

In addition to the rice flour containing a high amount of damaged starch described above, the composition for microwave oven reheating bakery products according to this technology contains one or more kinds of materials and additives conventionally used in the composition for breads. It can be used in any combination. For example, wheat flour, rye flour, barley flour, soybean flour, oats flour, buckwheat flour, hie flour, millet flour, corn flour, and rice flour (however, rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less is excluded. ) Etc.; starches (including processed starches); protein materials such as soybean protein, wheat gluten, egg powder, defatted milk powder; oils and fats such as vegetable fats and oils, animal fats and oils, processed fats and oils, powdered fats and oils; Dietary fiber; starch decomposition products, dextrin, glucose, sucrose, oligosaccharide, sugars such as maltose; inorganic salts such as salt and calcium carbonate; swelling agent, thickener other than the thickener, emulsifier, maltose Enzyme preparations other than produced amylase, pH adjusters, vitamins, yeast, yeast foods, swelling agents, sweeteners, spices, seasonings, minerals, pigments, fragrances and the like can be appropriately contained.

The composition for microwave oven reheated bakery products according to the present technology may adopt a form in which at least the above-mentioned rice flour containing a high amount of damaged starch and the above-mentioned materials and additives are mixed and distributed as a mix for bakery products. it can.

<Dough for microwave reheated bakery products>
The dough for a microwave oven reheated bakery product according to the present technology is characterized by using the above-mentioned range-up resistance improver for a microwave oven reheated bakery product or the above-mentioned composition for a microwave oven reheated bakery product. The dough for microwave oven reheated bakery products according to this technology uses the above-mentioned range-up resistance improver for microwave oven reheated bakery products or the above-mentioned composition for microwave oven reheated bakery products. By manufacturing a bakery product that is reheated in a microwave oven using the dough, it is possible to prevent deterioration of appearance such as wrinkles and shrinkage after range-up, and deterioration of quality such as deterioration of texture such as generation of cracks. can do.

The dough for a microwave oven reheated bakery product according to the present technology contains the above-mentioned range-up resistance improver for a microwave oven reheated bakery product or the above-mentioned composition for a microwave oven reheated bakery product, if used. The amount is not particularly limited, but the range up for the above-mentioned microwave oven reheated bakery product is increased so that the amount of the above-mentioned rice flour containing a high amount of damaged starch in the flour used for the dough is 0.5 to 20% by mass. It is preferable to use a resistance improver or the above-mentioned composition for microwave oven reheating bakery products. In this technique, in particular, the lower limit of the amount of the above-mentioned rice flour containing a high amount of damaged starch in the flour used for the dough is preferably 1.0% by mass or more, and the upper limit is 15% by mass or less. Is preferable, and 10% by mass or less is more preferable. By setting it in this range, it is possible to prevent problems such as stickiness from occurring in bread-making properties, and it is possible to further improve the range-up resistance.

The dough for microwave oven reheated bakery products according to this technology is distributed in the state of refrigerated, chilled, frozen, etc., that is, in the form of refrigerated dough balls, molded refrigerated dough, frozen dough balls, molded frozen dough, proof frozen dough, etc. It is possible to make it.

<Manufacturing method of microwave oven reheated bakery products, microwave oven reheated bakery products>
The method for producing a microwave oven reheated bakery product and a microwave oven reheated bakery product according to the present technology is as described above for flours containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less. Is characterized by using. Since the microwave oven reheated bakery product according to this technology and the bakery product manufactured by using the method for manufacturing the microwave oven reheated bakery product according to this technology use the above-mentioned rice flour containing a high amount of damaged starch, after range-up. It is possible to prevent deterioration of appearance such as wrinkles and shrinkage, and deterioration of quality such as deterioration of texture such as occurrence of starch.

In the present technology, the amount of the above-mentioned rice flour containing a high amount of damaged starch in the flour can be freely set as long as it is within the range of 0.5 to 20% by mass, but the lower limit is 1.0 mass. % Or more, and the upper limit value is preferably 15% by mass or less, and more preferably 10% by mass or less. By setting it in this range, it is possible to prevent problems such as stickiness from occurring in bread-making properties, and it is possible to further improve the range-up resistance.

In this technology, "grain flour" refers to flours such as wheat flour, rye flour, barley flour, soybean flour, oats flour, buckwheat flour, hie flour, awa flour, and corn flour, as well as starches (processed starch). It is a concept that also includes (including class).

The specific aspect of the microwave oven reheating bakery product according to this technology can be freely designed according to the purpose, for example, buns such as hamburgers, rolls such as hot dogs, dough parts such as pizza, and Chinese steamed buns. It can be suitably used for cooking breads such as skin parts.

As a method for producing a microwave oven reheated bakery product according to the present technology, a general method for producing a bakery product can be freely selected according to the type and purpose of bread. For example, the straight method, the medium seed method, the fermented seed method, the hot water seed method and the like can be freely adopted.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Experimental example 1>
In Experimental Example 1, the range-up resistance when a microwave oven reheated bakery product was manufactured using rice flour having a different amount of damaged starch (DS) was examined.

(1) Manufacture of microwave reheated bakery products Vans were manufactured by the sweetened medium seed method. Specifically, a dough obtained by mixing 70 parts by mass of wheat flour, 0.1 parts by mass of yeast food, 3 parts by mass of glucose, 3 parts by mass of raw yeast, and 40 parts by mass of water at low speed for 3 minutes and at medium speed for 2 minutes at 28 ° C. , Fermented at 85% humidity for 2.5 hours. To the fermented dough, add 30 parts by mass of wheat flour, 5 parts by mass of each rice flour shown in Table 1 below, 10 parts by mass of sugar, 1.8 parts by mass of salt, 10 parts by mass of whole eggs, and 12 parts by mass of water, and slowly for 3 minutes. After mixing at medium speed for 4 minutes, 10 parts by mass of shortening was added, and further mixing was performed at low speed for 2 minutes and medium speed for 3 minutes (kneading temperature 27 ° C.). The obtained dough was fermented at 27 ° C. and 85% humidity for 20 minutes, divided into 50 g and rolled. After taking a bench time of 20 minutes, it was formed into a disk shape, and after taking a proof for 60 minutes at 38 ° C. and a humidity of 85 ° C., it was baked at 200 ° C. for 10 minutes to obtain buns. After allowing this to cool for 30 minutes, it was placed in an OPP bag and sealed.

(2) Evaluation The bread making property at the time of manufacture was evaluated based on the following evaluation criteria.
Further, the buns in the OPP bag produced above were stored at room temperature for 24 hours, then an opening was made in a part of the OPP bag, reheated in a microwave oven (1900 W) for 15 seconds, and stored at room temperature for 3 minutes. Then, the appearance (wrinkles / shrinkage) and texture (hiki) were evaluated based on the following evaluation criteria. Five trained professional panels discussed and decided the score.

[Bakery]
5: Easy to form dough, not sticky 4: Easy to form dough, almost non-sticky 3: Difficult to form dough, slightly sticky within the allowable range 2: Difficult to form dough, slightly sticky 1: Dough formation Difficult to do and very sticky

[Appearance (wrinkles / shrinkage)]
5: No wrinkles or shrinkage 4: Almost no wrinkles or shrinkage 3: Some wrinkles or shrinkage but within the allowable range 2: Some wrinkles or shrinkage 1: Many wrinkles and considerable shrinkage

[Texture (Hiki)]
5: No hiki and very good crispness 4: No hiki and good crispness 3: Somewhat strong hiki and slightly bad crispness but within acceptable range 2: Strong hiki and poor crispness 1: Strong hiki and very poor crispness

In addition, the breaking strength of the buns that had been reheated in the microwave under the same conditions as above was measured using a texture analyzer "TA.XT Plus" (manufactured by Stable Micro Systems). Specifically, using a rod-type plunger "P / 2E", the maximum stress (g) at the time of piercing at a strain rate of 110% and a plunger speed of 10 mm / s was defined as the breaking strength. The smaller the breaking strength, the harder it is to feel the squeak, and the larger the breaking strength, the stronger the squeak is felt.

(3) Results The evaluation results for bread making, appearance (wrinkles / shrinkage), and texture (hiki) are shown in Table 1 below, and the breaking strength measurement results are shown in FIG.

(4) Discussion As shown in Table 1 and FIG. 1, in Examples 1 to 3 using rice flour containing 15% by mass or more of damaged starch (DS), the amount of damaged starch (DS) is less than 15% by mass. Compared with Comparative Examples 1 and 2 using the above, good results were obtained in all of the bread making property, appearance (wrinkles / shrinkage), and texture (hiki). It was also proved that the actual breaking strength decreased as the amount of damaged starch (DS) increased.

<Experimental example 2>
In Experimental Example 2, it was examined whether the difference in the amount of rice flour containing a high amount of damaged starch in the flour affects the range-up resistance of the microwave oven reheated bakery product.

(1) Manufacture of Microwave Reheated Bakery Product OPP bag-filled buns were obtained in the same manner as in Experimental Example 1 with the formulations shown in Table 2 below.

(2) Evaluation The bread-making property at the time of manufacture was evaluated based on the above-mentioned evaluation criteria.
Further, the buns in the OPP bag produced above were stored at room temperature for 24 hours, then an opening was made in a part of the OPP bag, reheated in a microwave oven (1900 W) for 15 seconds, and stored at room temperature for 3 minutes. Then, the appearance (wrinkles / shrinkage) and texture (hiki) were evaluated based on the above-mentioned evaluation criteria. Five trained professional panels discussed and decided the score.

In addition, the breaking strength of the buns after reheating in the microwave oven was measured by using the same method as in Experimental Example 1.

(3) Results The evaluation results for bread making, appearance (wrinkles / shrinkage), and texture (hiki) are shown in Table 2 below, and the breaking strength measurement results are shown in FIG.

(4) Discussion As shown in Table 2 and FIG. 2, Examples 4 to 8 in which the amount of rice flour containing a high amount of damaged starch in the flour was 0.5 to 20% by mass were obtained from the rice flour containing a high amount of damaged starch in the flour. Compared with Comparative Example 3 not included, the results were good in all of the bread making property, appearance (wrinkles / shrinkage), and texture (hiki). Also, regarding the actual breaking strength, it was proved that the breaking strength decreased as the amount of rice flour containing a high amount of damaged starch in the flour increased.

On the other hand, in Comparative Example 4 in which the amount of rice flour containing a high amount of damaged starch in the flour was 30% by mass, the evaluation results of the appearance (wrinkles / shrinkage) and texture (hiki) after the range-up were good, but they were manufactured. It turned out that the breadiness deteriorated.

<Experimental example 3>
In Experimental Example 3, Chinese steamed buns were produced using the composition (mix) for microwave oven reheating bakery products according to the present technology.

(1) Manufacture of microwave reheated bakery products Chinese steamed buns were manufactured by the no-time straight method. Specifically, 100 parts by mass of the mix shown in Table 3 below, 1.8 parts by mass of raw yeast, 5 parts by mass of lard, and the amount of water shown in Table 3 below were added at low speed for 5 minutes and at medium speed. Mixing for 1 minute (kneading temperature 25 ° C.). The obtained dough was fermented at 27 ° C. and 85% humidity for 20 minutes, divided into 50 g and rolled. After taking a bench time of 20 minutes, 40 g of bean paste was wrapped, and after taking a proof for 40 minutes at 36 ° C. and a humidity of 60 ° C., it was steamed for 15 minutes to obtain a Chinese steamed bun. After allowing this to cool for 30 minutes, it was placed in an OPP bag and sealed.

(2) Evaluation The bread-making property at the time of manufacture was evaluated based on the above-mentioned evaluation criteria.
Further, the Chinese steamed bun in the OPP bag produced above was refrigerated for 24 hours, then an opening was made in a part of the OPP bag, reheated in a microwave oven (1900 W) for 20 seconds, and stored at room temperature for 3 minutes. Then, the appearance (wrinkles / shrinkage) and texture (hiki) were evaluated based on the above-mentioned evaluation criteria. Five trained professional panels discussed and decided the score.

(3) Results The evaluation results for bread making, appearance (wrinkles / shrinkage), and texture (hiki) are shown in Table 3 below.

(4) Discussion As shown in Table 3, when a microwave oven reheated bakery product was manufactured using the composition (mix) for a microwave oven reheated bakery product according to the present technology, bread making property and appearance (wrinkles / shrinkage) were obtained. The results were good in all of the texture (wrinkles).

Claims (8)

A range-up resistance improver for microwave oven reheated bakery products containing rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less as an active ingredient. The range-up resistance improver for a microwave oven reheated bakery product according to claim 1, wherein the median diameter (D50) in the cumulative distribution of the particle size of the rice flour is 40 to 130 μm. A method for improving the range-up resistance of a microwave oven reheated bakery product using rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less. A composition for a microwave oven reheated bakery product containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less. A dough for a microwave oven reheated bakery product using the range-up resistance improver for a microwave oven reheated bakery product according to claim 1 or 2, or the composition for a microwave oven reheated bakery product according to claim 4. .. The range-up resistance improver for a microwave oven reheated bakery product according to claim 1 or 2, the composition for a microwave oven reheated bakery product according to claim 4, or the microwave oven reheated bakery according to claim 5. Microwave reheated bakery product using product dough. The microwave oven reheated bakery product according to claim 6, wherein the flours containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less are used. A method for producing a microwave oven reheated bakery product using flours containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less.