JP2021158976A - Quality improver - Google Patents

Quality improver Download PDF

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JP2021158976A
JP2021158976A JP2020063699A JP2020063699A JP2021158976A JP 2021158976 A JP2021158976 A JP 2021158976A JP 2020063699 A JP2020063699 A JP 2020063699A JP 2020063699 A JP2020063699 A JP 2020063699A JP 2021158976 A JP2021158976 A JP 2021158976A
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breads
bread
present
improving agent
oils
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和也 種市
Kazuya Taneichi
咲椰佳 田福
Sayaka Tafuku
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UNITEC FOODS CO Ltd
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UNITEC FOODS CO Ltd
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Abstract

To provide a quality improver of breads which is more useful than conventional quality improver.SOLUTION: Provided is a quality improver of breads which is more useful than conventional quality improver by using powdered oil having the powder size of 20 μm or more and the melting point of 53°C or higher. The quality improver of breads of the present invention which contains the powdered oil makes it possible to provide various kinds of breads with further improved texture, external appearance or the like comparing with conventional breads.SELECTED DRAWING: None

Description

本発明は、パン類の品質改善剤に関する。さらに詳しくは、特定の粉体サイズおよび融点を有する粉末油脂を含むパン類の品質改善剤に関する。また、本発明は該品質改善剤を用いたパン類の製造方法や、該品質改善剤を含むパン類に関する。 The present invention relates to a quality improving agent for breads. More specifically, the present invention relates to a quality improver for breads containing powdered fats and oils having a specific powder size and melting point. The present invention also relates to a method for producing breads using the quality improving agent and breads containing the quality improving agent.

従来から主食のひとつとして、食パン、総菜パン、菓子パン、サンドウィッチ等の多様なパン類がきっ食されており、このようなパン類の製造にあたり様々な品質改善剤が開発されている。
例えば、特許文献1、2においてはボリュームがあり、かつ、柔らかくて弾力性があって、ふんわりしっとりとした食感を有するパン類の製造や、パン粉のサクサクした食感と、製品全体のやわらかくてしっとりした食感が経日的に持続している焼きベーカリー製品の製造にあたり、特定のトリグリセリドを一定量含む粉末状の油脂組成物をパン類用粉末油脂組成物や焼きベーカリー製品用粉末油脂組成物とすることが開示されている。
また、特許文献3においては、菓子やパンに艶のあるコーティングを形成するための剤として、糖質、デキストリン、油脂及び乳化剤を含有する粉末コーティング剤が開示されている。
Conventionally, various breads such as bread, delicatessen bread, sweet buns, and sandwiches have been eaten as one of the staple foods, and various quality improving agents have been developed in the production of such breads.
For example, in Patent Documents 1 and 2, the production of breads having a voluminous, soft, elastic, and fluffy texture, the crispy texture of bread crumbs, and the softness of the entire product. In the production of baked bakery products that have a moist texture that lasts for a long time, powdered fats and oils compositions containing a certain amount of a specific triglyceride are used as powdered fats and oils compositions for bread crumbs and powdered fats and oils compositions for baked bakery products. Is disclosed.
Further, Patent Document 3 discloses a powder coating agent containing sugar, dextrin, oil and fat, and an emulsifier as an agent for forming a glossy coating on confectionery and bread.

さらに、特許文献4においては、サンドイッチの製造において、フィリング材の食パンへの染み込みを抑制する剤として、発酵セルロースを含有する水分移行抑制剤が開示されており、特許文献5においては、トマトソース等のパンへの染みこみを抑制する剤としてラムダカラギーナンを含む食品用しみ込み抑制が開示されている。 Further, Patent Document 4 discloses a water transfer inhibitor containing fermented cellulose as an agent for suppressing the penetration of the filling material into bread in the production of sandwiches, and Patent Document 5 discloses tomato sauce and the like. As an agent for suppressing the penetration of tomato into bread, the suppression of penetration of food containing lambda carrageenan is disclosed.

このような様々な品質改善剤によって、食感や外観等が向上した様々なパン類の提供が可能となっているが、これらの品質改善剤はいずれも特定のトリグリセリドや増粘剤の使用や複数の成分の組み合わせを必要とするものであり、簡便かつ安価に利用できるパン類の品質改善剤が十分に提供されているとは言えなかった。
そこで、本発明者らは本発明において、従来の品質改善剤と比べてより有用なパン類の品質改善剤の提供を試みた。
These various quality improvers make it possible to provide various breads with improved texture and appearance, but all of these quality improvers use specific triglycerides and thickeners. It cannot be said that a quality improving agent for breads, which requires a combination of a plurality of components and can be used easily and inexpensively, is sufficiently provided.
Therefore, in the present invention, the present inventors have attempted to provide a quality improving agent for breads, which is more useful than the conventional quality improving agent.

特開2016-163568号公報Japanese Unexamined Patent Publication No. 2016-163568 特開2017-127257号公報JP-A-2017-127257 特開2018-50604号公報Japanese Unexamined Patent Publication No. 2018-50604 特開2012-29682号公報Japanese Unexamined Patent Publication No. 2012-29682 特開2008-99640号公報Japanese Unexamined Patent Publication No. 2008-99640

本発明は、従来の品質改善剤と比べてより有用なパン類の品質改善剤の提供を課題とする。 An object of the present invention is to provide a quality improving agent for breads, which is more useful than a conventional quality improving agent.

発明者らは鋭意研究に取り組んだ結果、粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂を用いることで、従来の品質改善剤と比べてより有用なパン類の品質改善剤が得られることを見出し、本発明を完成するに至った。
本発明のパン類の品質改善剤は、具材をパンの間に挟みこむサンドウィッチ等、具材をパンの上に乗せたピザ等、具材を生地に練りこんだレーズンパン等、具材やフィリングを生地の中に包み込んだカレーパン等の提供において、各具材やフィリングから離れた水分がパン類に移行するのを抑制したり、各具材やフィリングとパン類又は生地間における糖度の濃度勾配による水分移行を抑制したりするのに特に効果を発揮し、本発明のパン類の品質改善剤を用いることによって、従来のパン類と比べてさらに食感や外観等が向上した様々なパン類の提供が可能となる。
As a result of diligent research, the inventors have made that powdered fats and oils with a powder size of 20 μm or more and a melting point of 53 ° C or more are used to make breads more useful than conventional quality improvers. We have found that a quality improver can be obtained, and have completed the present invention.
The bread quality improving agent of the present invention includes ingredients such as sandwiches in which ingredients are sandwiched between breads, pizzas in which ingredients are placed on bread, raisin bread in which ingredients are kneaded into dough, and the like. In the provision of curry bread or the like in which the filling is wrapped in the dough, it is possible to suppress the transfer of water away from each ingredient or filling to the bread, or to control the sugar content between each ingredient or filling and the bread or the dough. It is particularly effective in suppressing the transfer of water due to the concentration gradient, and by using the quality improving agent for breads of the present invention, various textures and appearances are further improved as compared with conventional breads. Breads can be provided.

すなわち、本発明は次の(1)〜(4)に示されるパン類の品質改善剤等に関する。
(1)粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂を含むパン類の品質改善剤。
(2)水分移行を抑制するための剤である上記(1)に記載の品質改善剤。
(4)原料に上記(1)又は(2)に記載の品質改善剤を添加する工程を含むパン類の製造方法。
(5)上記(1)又は(2)に記載の品質改善剤を含むパン類。
That is, the present invention relates to bread quality improving agents and the like shown in the following (1) to (4).
(1) A quality improving agent for breads containing powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C. or more.
(2) The quality improving agent according to (1) above, which is an agent for suppressing water transfer.
(4) A method for producing breads, which comprises a step of adding the quality improving agent according to (1) or (2) above to a raw material.
(5) Breads containing the quality improving agent according to (1) or (2) above.

本発明のパン類の品質改善剤の提供によって、従来のパン類と比べてさらに食感や外観等が向上した様々なパン類の提供が容易となる。本発明のパン類の品質改善剤は簡便かつ安価に利用できることから、家庭内での利用に限らず、一日に大量のパン類の製造・提供が必要な工場、パン屋、レストランやホテル等においても幅広く利用することができる。 By providing the quality improving agent for breads of the present invention, it becomes easy to provide various breads having further improved texture, appearance and the like as compared with conventional breads. Since the bread quality improving agent of the present invention can be used easily and inexpensively, it is not limited to domestic use, but factories, bakeries, restaurants, hotels, etc. that require the production and provision of a large amount of bread per day. It can be widely used in.

食パンに対するタレの染み込み割合を示した図である(実施例2)。It is a figure which showed the penetration ratio of the sauce with respect to the bread (Example 2). 食パンに対するタレの染み込みの深さを示した図である(実施例2)。It is a figure which showed the depth of the sauce penetration into the bread (Example 2).

本発明の「パン類の品質改善剤」とは、従来のパン類と比べて製造されるパン類の食感、風味、外観、物性等の品質をより向上するための剤のことをいう。このような本発明の「パン類の品質改善剤」は、粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂を含む剤であればよく、該粉末油脂のみからなる剤であってもよく、該粉末油脂に加えてその他の成分を含む剤であっても良い。 The "quality improving agent for breads" of the present invention refers to an agent for further improving the quality such as texture, flavor, appearance, and physical properties of breads produced as compared with conventional breads. Such a "quality improving agent for breads" of the present invention may be any agent containing powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C. or higher, and comprises only the powdered fats and oils. It may be an agent, or an agent containing other components in addition to the powdered fats and oils.

その他の成分としては例えば、パン類の品質を向上させるために有用な成分や、該粉末油脂の安定性やハンドリング性を維持又は高めるための成分等が挙げられ、パン生地に対して一般的に用いるものであれば何を用いても良い。例えば、増粘多糖類、乳化剤、でん粉類、酵素等が挙げられる。
このような増粘多糖類としては、ペクチン、ガラクトマンナン類、キサンタンガム、カラギナン、グルコマンナン、ジェランガム、タマリンドシードガム、サイリウムシードガム、カードラン、メチルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロース、アルギン酸類、寒天、又は白キクラゲ多糖抽出物等が挙げられる。乳化剤としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル又はレシチン等が挙げられる。これらの増粘多糖類や乳化剤は二種以上組み合わせて添加しても良い。また、デンプン類、酵素類等も適宜組み合わせ、食感等の調整に用いることができる。
Examples of other ingredients include ingredients useful for improving the quality of breads, ingredients for maintaining or enhancing the stability and handleability of the powdered fats and oils, and the like, which are generally used for bread dough. Anything can be used as long as it is. For example, thickening polysaccharides, emulsifiers, starches, enzymes and the like can be mentioned.
Such thickening polysaccharides include pectin, galactomannans, xanthan gum, caraginan, glucomannan, gellan gum, tamarind seed gum, psyllium seed gum, curdlan, methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, alginic acids, agar, Alternatively, white curdlan polysaccharide extract and the like can be mentioned. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like. Two or more of these thickening polysaccharides and emulsifiers may be added in combination. In addition, starches, enzymes and the like can be appropriately combined and used for adjusting the texture and the like.

ここで、「粉体サイズが20μm以上」の粉末油脂とは、測定機器MASTERSIZER3000(Malvern社)によって、測定ユニットAERO Sを用いて乾式で測定された各粉末油脂のメディアン径(実測値)を本発明の粉体サイズとし、該粉体サイズが20μm以上となる粉末状の油脂のことをいう。 Here, the powdered fats and oils with a "powder size of 20 μm or more" are the median diameters (measured values) of each powdered fats and oils measured dry using the measuring unit AERO S by the measuring device MASTERSIZER3000 (Malvern). The powder size of the present invention refers to powdered fats and oils having a powder size of 20 μm or more.

本発明の「パン類の品質改善剤」に含み得る粉末油脂の粉体サイズは20μm以上であればよく、190μm以下であることがより好ましい。さらに粉体サイズが30μm以上100μm以下であることが好ましく、40μm以上70μm以下であることが特に好ましい。
「粉体サイズが20μm以上」の粉末状の油脂であれば、油脂を構成する脂肪酸の種類等は特に限定されない。なお、粉体サイズが12μm以下等の微細の油脂は静電気を帯びやすく、パン類の製造工程においてミキサーボール等に付着しやすくなり、作業性が著しく低下する原因となる。また、粉体サイズが200μm以上の油脂では、生地全体への均一な分散が困難となる。
The powder size of the powdered fats and oils that can be contained in the "quality improver for breads" of the present invention may be 20 μm or more, more preferably 190 μm or less. Further, the powder size is preferably 30 μm or more and 100 μm or less, and particularly preferably 40 μm or more and 70 μm or less.
As long as it is a powdery fat or oil having a powder size of 20 μm or more, the type of fatty acid constituting the fat or oil is not particularly limited. Fine oils and fats having a powder size of 12 μm or less are easily charged with static electricity and easily adhere to mixer balls or the like in the bread manufacturing process, which causes a significant decrease in workability. Further, with oils and fats having a powder size of 200 μm or more, it is difficult to uniformly disperse the powder over the entire dough.

このような本発明の「パン類の品質改善剤」に含み得る粉末油脂は常温(20℃±15℃(5〜35℃))において固形(粉末状)の油脂であることが好ましい。このような本願発明の粉末油脂は融点が53℃以上であればよく、100℃以下であることがより好ましい。さらに融点が60℃以上80℃以下の粉末油脂であることが好ましく、融点が70℃±5℃程度であることが特に好ましい。 The powdered fats and oils that can be contained in the "quality improving agent for breads" of the present invention are preferably solid (powdered) fats and oils at room temperature (20 ° C. ± 15 ° C. (5 to 35 ° C.)). Such powdered fats and oils of the present invention may have a melting point of 53 ° C. or higher, more preferably 100 ° C. or lower. Further, it is preferably a powdered fat or oil having a melting point of 60 ° C. or higher and 80 ° C. or lower, and particularly preferably a melting point of about 70 ° C. ± 5 ° C.

本発明の「粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂」は油脂100%からなる粉末状の油脂であることが好ましい。
「粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂」であれば、油脂に基材を加えて粉末状にした油脂も本発明の粉末油脂に含み得る。このような本発明の粉末油脂は油脂を主成分として含む粉末状の油脂であることが好ましく、油脂を75%以上含むものがより好ましく、油脂を80%以上含むものであることがさらに好ましい。
The "powdered oil / fat having a powder size of 20 μm or more and a melting point of 53 ° C. or more" of the present invention is preferably a powdered oil / fat made of 100% oil / fat.
As long as "powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C. or higher", the fats and oils powdered by adding a base material to the fats and oils can also be included in the powdered fats and oils of the present invention. Such powdered fats and oils of the present invention are preferably powdered fats and oils containing fats and oils as a main component, more preferably 75% or more of fats and oils, and further preferably 80% or more of fats and oils.

本発明の「パン類の品質改善剤」に含み得る「粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂」は市販のものであってもよく、独自に調製したものであってもよい。市販のものとしては例えば、TP-9(日油株式会社、粉体サイズ:40〜50μm、融点:65〜69℃)等が挙げられる。また、本発明の「パン類の品質改善剤」は、「粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂」に該当し得れば二種以上の油脂を組み合わせたものを用いても良い。 The "powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C. or more" that can be contained in the "quality improver for breads" of the present invention may be commercially available and are independently prepared. It may be a thing. Examples of commercially available products include TP-9 (NOF CORPORATION, powder size: 40 to 50 μm, melting point: 65 to 69 ° C.) and the like. Further, the "quality improving agent for breads" of the present invention is a combination of two or more kinds of fats and oils if it can correspond to "powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C. or more". You may use the one.

本発明の品質改善剤の用途のひとつである「水分移行を抑制する」とは、製造工程中の生地や製造されたパン類自体において、各具材やフィリングに含まれる水分が離水して生地やパン類に移行したり、生地やパン類に含まれる水分が離水して各具材やフィリングに移行したりすることを抑制することを指す。
また、各具材やフィリングとパン類又は生地間における糖度の濃度勾配によって、各具材やフィリングに含まれる水分や、パン類又は生地に含まれる水分が、お互いに移行するのを抑制することも指す。
One of the uses of the quality improving agent of the present invention, "suppressing moisture transfer", means that in the dough during the manufacturing process and the bread itself produced, the moisture contained in each ingredient and filling is separated from the dough. It refers to suppressing the transfer to breads and breads, and the separation of water contained in dough and breads from the transfer to each ingredient and filling.
In addition, the concentration gradient of sugar content between each ingredient or filling and the bread or dough suppresses the transfer of water contained in each ingredient or filling and water contained in the bread or dough to each other. Also points.

ここで、本発明の「パン類」とは、小麦粉、ライ麦粉や米粉等の穀物粉に水、酵母、塩等を加えて作った生地を膨張させた後、加熱して得られる膨化食品のことを指す。
このような「パン類」として、食パン、フランスパン、バケット、ピタパン、ベーグル、マフィン、フォカッチャ、ナン又はピザ等の食事用のパンや、これらに野菜、ハム、卵、ソースカツ、チーズ等の具材を挟み込みサンドウィッチ状としたもの、また、これらの具材を乗せてピザ状としたもの、生地にレーズン、刻んだイチゴやドライオレンジ等のフルーツ、カットしたチーズやナッツ等の具材を練り込んで製造したもの、生地にカレー、ジャム、クリーム、リンゴペースト等のフィリングを練り込んで製造したものや生地にこれらのフィリングを包み込んで製造したもの等が挙げられる。
本発明の「パン類」は常温保存、冷蔵保存または冷凍保存等のいずれかの方法で保存できる「パン類」であることが好ましく、保存後きっ食のために適温としたものも本発明の「パン類」に含まれる。
Here, the "breads" of the present invention are swelled foods obtained by expanding a dough made by adding water, yeast, salt, etc. to grain flour such as wheat flour, rye flour, rice flour, etc., and then heating the dough. Point to that.
Such "breads" include edible breads such as bread, French bread, buckets, pita bread, bagels, muffins, focaccia, nan or pizza, and ingredients such as vegetables, ham, eggs, sauce cutlets and cheese. Sandwich-shaped by sandwiching, or pizza-shaped by putting these ingredients on top, kneading ingredients such as raisins, chopped strawberries and dried oranges, and cut cheese and nuts into the dough. Examples thereof include those produced by kneading fillings such as curry, jam, cream, and apple paste into the dough, and those produced by wrapping these fillings in the dough.
The "breads" of the present invention are preferably "breads" that can be stored by any method such as normal temperature storage, refrigerated storage, or frozen storage, and those having a suitable temperature for preservative food after storage are also of the present invention. Included in "breads".

本発明の「パン類」の製造において使用し得る具材としては、トマト、レタス、キュウリ、玉ネギ等の生野菜や温野菜、ピクルス、コロッケ、ポテトサラダやゴボウサラダ等に加工したもの等が挙げられる。また、ゆで卵、目玉焼き、だし巻き卵、スクランブルエッグやマヨネーズ等であえた玉子サラダ、ツナサラダ、焼き魚、魚介類のフライ等、焼肉、照り焼き、ハンバーグ、蒸し鶏、フライドチキン、チーズ、サワークリーム等が挙げられる。
このような具材は、食品としてきっ食でき、パン類に挟み込んだり、パン生地に練り込んだり、包み込んだりできるものであればいずれのものであってもよく、調味用のタレ、ソース等を含むものであってもよい。
Examples of the ingredients that can be used in the production of the "breads" of the present invention include raw vegetables such as tomatoes, lettuce, cucumbers, and onions, warm vegetables, pickles, croquettes, potato salads, gobo salads, and the like. Can be mentioned. Boiled eggs, fried eggs, rolled eggs, scrambled eggs, mayonnaise, etc., egg salad, tuna salad, grilled fish, fried seafood, roasted meat, teriyaki, hamburger, steamed chicken, fried chicken, cheese, sour cream, etc. Be done.
Such ingredients may be any as long as they can be eaten as food and can be sandwiched between breads, kneaded into bread dough, or wrapped, and include sauces for seasonings, sauces, and the like. It may be a thing.

また、本発明の「パン類」の製造において使用し得るフィリングとしては、イチゴジャム、リンゴジャム、マーマレード等のフルーツジャム、チョコレート、カスタードクリーム、チーズクリーム等、カレー、シチュー、ミートソース、ベシャメルソース等が挙げられる。
このようなフィリングは、食品としてきっ食でき、パン生地に練り込んだり、包み込んだりできるものであればいずれのものであってもよく、調味用のタレ、ソース等を含むものであってもよい。
The fillings that can be used in the production of the "breads" of the present invention include fruit jams such as strawberry jam, apple jam and marmalade, chocolate, custard cream, cheese cream and the like, curry, stew, meat sauce, bechamel sauce and the like. Can be mentioned.
Such a filling may be any kind as long as it can be eaten as a food and can be kneaded or wrapped in a bread dough, or may include a sauce for seasoning, a sauce or the like.

本発明の「パン類の製造方法」は、パン類を製造するための原料に本発明の「パン類の品質改善剤」を添加する工程を含む製造方法であればよく、パン類の製造において有用なその他の工程を含むものであってもよい。本発明の「パン類の製造方法」において、本発明の「パン類の品質改善剤」は、他の粉末状の原料と混合して用いることが好ましい。
本発明の「パン類の製造方法」では中種法等、通常、パン類の製造において行われる方法を採用することができ、家庭用のホームベーカリーや工業用の機器等を用いて行うこともできる。
The "method for producing breads" of the present invention may be any production method including a step of adding the "quality improving agent for breads" of the present invention to the raw material for producing breads, and is used in the production of breads. It may include other useful steps. In the "method for producing bread" of the present invention, the "quality improver for bread" of the present invention is preferably used by being mixed with other powdered raw materials.
In the "method for producing breads" of the present invention, a method usually used in the production of breads, such as the middle-class method, can be adopted, and it can also be performed using a home bakery for home use, industrial equipment, or the like. ..

以下に実施例等を挙げて本発明の具体的な実施態様について説明する。なお、本発明はこれらの実施例に限定されるものではない。なお、以下の実施例等における「%」は「重量%」を意味するものとする。 Specific embodiments of the present invention will be described below with reference to examples and the like. The present invention is not limited to these examples. In addition, "%" in the following examples and the like shall mean "weight%".

[実施例1]
品質改善剤の調製
油脂A(油脂100%、粉体サイズ:40〜50μm、融点:65〜69℃)を本発明のパン類の品質改善剤とした。
[Example 1]
Preparation of quality improving agent Oil and fat A (fat and oil 100%, powder size: 40 to 50 μm, melting point: 65 to 69 ° C.) was used as the quality improving agent for breads of the present invention.

[実施例2]
食パンの製造
実施例1において調製した品質改善剤と各原料を表1の配合割合となるように用いて中種法(表2)によって食パンを製造した。
コントロールとして油脂としてショートニングのみを含む食パン、比較として品質改善剤の替りに油脂a(油脂73%、粉体サイズ:199μm、融点:30〜35℃)又は油脂b(油脂100%。粉体サイズ:233μm、融点:48〜52℃)を含む食パンを中種法によってそれぞれ製造した。各食パンの製造にあたり、品質改善剤、油脂a及び油脂bは他の粉末状の原料と混合して用いた。
[Example 2]
Production of Bread Bread was produced by the medium seed method (Table 2) using the quality improving agent prepared in Example 1 and each raw material so as to have the blending ratio shown in Table 1.
Bread containing only shortening as fat and oil as a control, for comparison, fat and oil a (fat and oil 73%, powder size: 199 μm, melting point: 30 to 35 ° C) or fat and oil b (fat and oil 100%. Powder size: Bread containing 233 μm and melting point: 48 to 52 ° C.) was produced by the medium seed method. In the production of each bread, the quality improver, the fat a and the fat b were mixed with other powdered raw materials and used.

品質改善剤による効果の検討
製造した各食パンを常温で1日静置した後、それぞれ10mmでスライスし、中央に20g重の照り焼きのタレ(組成:濃口醤油25%、みりん15%、料理酒4%、水あめ20%、グルタミン酸ナトリウム0.6%、加工デンプン6%及び水29.4%)を乗せた。この各食パンを深底のトレーに乗せてラップをして、10℃の冷蔵庫にて1日静置した。1日経過後、パン上に残っているタレの量を測定し、乗せたタレの量に対する差分をパンへの染み込み量として計算した上で、染み込み割合(乗せたタレの量に対するパンへの染み込み量の割合)を求めた。また、ノギスを用いてパンの高さを測定し、パンへのタレの染み込みの深さを測定した。
Examination of the effect of quality improver Each bread produced is allowed to stand at room temperature for 1 day, then sliced at 10 mm each, and 20 g of teriyaki sauce is placed in the center (composition: 25% dark soy sauce, 15% mirin, cooking liquor). 4%, starch syrup 20%, monosodium glutamate 0.6%, modified starch 6% and water 29.4%) were added. Each of these breads was placed on a deep tray, wrapped, and allowed to stand in a refrigerator at 10 ° C. for one day. After one day, the amount of sauce remaining on the bread is measured, the difference with respect to the amount of sauce placed is calculated as the amount of soaking into the bread, and then the soaking ratio (the amount of soaking into the bread with respect to the amount of sauce placed). Percentage) was calculated. In addition, the height of the bread was measured using a caliper, and the depth of the soaking of the sauce into the bread was measured.

その結果、図1に示すように、コントロールや比較品a、bの食パンは照り焼きのタレが半分近くパンに染み込んだのに対して、本発明の品質改善剤を配合した食パンでは、タレの染み込み割合が低く、コントロールや比較品a、bの食パンの半分程度の染み込みに抑制されていることが確認できた。
また、図2に示すように、染み込みの深さにおいても、コントロールや比較品a、bの食パンは照り焼きのタレが2.5〜3.0mm(パンの厚さに対して25〜30%)染み込んでいたのに対して、本発明の品質改善剤を配合した食パンでは、タレの染み込みの深さが1.0mm後であり(パンの厚さに対して10%程度)、コントロールや比較品a、bの食パンの半分程度の染み込みに抑制されていることが確認できた。
As a result, as shown in FIG. 1, the bread of the control and comparative products a and b had almost half of the teriyaki sauce soaked into the bread, whereas the bread containing the quality improving agent of the present invention had the sauce. It was confirmed that the penetration rate was low, and the penetration was suppressed to about half of the bread of the control and comparative products a and b.
In addition, as shown in Fig. 2, even in the depth of penetration, the bread of the control and comparative products a and b was soaked with teriyaki sauce of 2.5 to 3.0 mm (25 to 30% of the thickness of the bread). On the other hand, in the bread containing the quality improving agent of the present invention, the depth of soaking of the sauce was 1.0 mm later (about 10% of the thickness of the bread), and the control and comparative products a and b It was confirmed that the penetration of bread was suppressed to about half of that of the bread.

なお、このスライスした各食パンにトマト、レタス等の野菜を乗せて同様に野菜から離水した水分の移行について確認したところ、上記タレの結果と同様に、本発明の品質改善剤を配合した食パンではコントロールや比較品a、bの食パンと比べて水分の染み込み割合が低く、染み込みの深さが浅いことも確認できた。
従って、本発明の品質改善剤を添加することにより、タレ等の液体状のものや野菜に含まれる水分がパン自体に移るのが抑制された、サンドイッチ等の調理に適したパン類が製造できることが示された。
When vegetables such as tomatoes and lettuce were placed on each sliced bread and the transfer of water separated from the vegetables was confirmed in the same manner, the bread containing the quality improving agent of the present invention was similar to the result of the above-mentioned sagging. It was also confirmed that the water penetration rate was lower and the penetration depth was shallower than that of the control and comparative products a and b.
Therefore, by adding the quality improving agent of the present invention, it is possible to produce breads suitable for cooking such as sandwiches, in which the transfer of water contained in liquids such as sauces and vegetables to the bread itself is suppressed. It has been shown.

[実施例3]
レーズンパンの製造
実施例1において調製した品質改善剤と各原料を表3の配合割合となるように用いて、ホームベーカリーSD-BH105(パナソニック社)により、レーズンパンを製造した。この際、ホームベーカリーの条件はモード「食パン」、レーズン「あり」、焼き色「標準」とした。
また、比較として品質改善剤の替りに油脂a(油脂73%、粉体サイズ:199μm、融点:30〜35℃)又は油脂b(油脂100%。粉体サイズ:233μm、融点:48〜52℃)を含むレーズンパンを同様にそれぞれ製造した。
[Example 3]
Production of raisin bread Using the quality improver prepared in Example 1 and each raw material in the blending ratio shown in Table 3, raisin bread was produced by home bakery SD-BH105 (Panasonic Corporation). At this time, the conditions for the home bakery were the mode "bread", the raisins "yes", and the baking color "standard".
For comparison, instead of the quality improver, fat a (73% fat, powder size: 199 μm, melting point: 30 to 35 ° C) or fat b (100% fat, powder size: 233 μm, melting point: 48 to 52 ° C) ) Was produced in the same manner.

品質改善剤による効果の検討
製造した各食パンを常温で1日静置した後、レーズンパン中に含まれるレーズンの食感(やわらかさ)をパネラーに3名にて次の評価基準により5段階評価で評価した。3人の評価結果の合計を総合的な評価結果とした。
<評価基準>
レーズンの食感
5点:他の原料の水分を吸っておらず、配合時のレーズンの固さを維持していると感じる
4点:他の原料の水分をやや吸っており、やややわらかく感じる
3点:他の原料の水分を吸っており、やわらかく感じる
2点:他の原料の水分を吸ってやわらかくなっており、保形性が弱く感じる
1点:他の原料の水分を吸ってやわらかくなっており、保形性がなく歯応えもなく感じる
Examination of the effect of the quality improver After each of the manufactured breads is allowed to stand at room temperature for one day, the texture (softness) of the raisins contained in the raisin bread is evaluated by three panelists on a five-point scale according to the following evaluation criteria. Evaluated in. The total of the evaluation results of the three people was taken as the comprehensive evaluation result.
<Evaluation criteria>
Texture of raisins
5 points: I feel that the hardness of the raisins at the time of compounding is maintained because they do not absorb the moisture of other ingredients.
4 points: It absorbs a little water from other ingredients and feels a little soft.
3 points: It absorbs water from other ingredients and feels soft.
2 points: It absorbs the moisture of other raw materials and becomes soft, and the shape retention feels weak.
1 point: It absorbs the moisture of other ingredients and becomes soft, and it feels crunchy without shape retention.

その結果、本発明の品質改善剤を配合したレーズンパンでは評価結果が4.7点であり、配合時のレーズンの固さがほぼ維持されたレーズンパンが得られることが確認できた。一方、比較品c、dのレーズンパンでは評価結果が1.3点又は2.6点と低く、他の原料の水分がレーズンに移行して、レーズンがやわらかく、保形性が弱く感じたり、レーズンの歯応えを感じなかったりする等、腰のない食感のレーズンパンとなることが示された。
従って、本発明の品質改善剤を添加することにより、レーズン等の具材を練りこんだパンの製造において、練りこんだ具材の食感が維持できる美味しいパン類が製造できることが示された。
As a result, the evaluation result of the raisin bread containing the quality improving agent of the present invention was 4.7 points, and it was confirmed that the raisin bread in which the hardness of the raisin at the time of blending was almost maintained could be obtained. On the other hand, the evaluation results of the raisin breads of comparative products c and d are as low as 1.3 points or 2.6 points, and the water content of other ingredients is transferred to the raisins, making the raisins soft and having weak shape retention. It was shown that the raisin bread had a chewy texture, such as not being felt.
Therefore, it was shown that by adding the quality improving agent of the present invention, in the production of bread kneaded with ingredients such as raisins, delicious breads that can maintain the texture of the kneaded ingredients can be produced.

本発明のパン類の品質改善剤の提供によって、従来のパン類と比べてさらに食感や外観等が向上した様々なパン類の提供が容易となる。本発明のパン類の品質改善剤は簡便かつ安価に利用できることから、家庭内での利用に限らず、一日に大量のパン類の製造・提供が必要な工場、パン屋、レストランやホテル等においても幅広く利用することができる。
By providing the quality improving agent for breads of the present invention, it becomes easy to provide various breads having further improved texture, appearance and the like as compared with conventional breads. Since the bread quality improving agent of the present invention can be used easily and inexpensively, it is not limited to domestic use, but factories, bakeries, restaurants, hotels, etc. that require the production and provision of a large amount of bread per day. It can be widely used in.

Claims (4)

粉体サイズが20μm以上であり、かつ、融点が53℃以上である粉末油脂を含むパン類の品質改善剤。 A quality improver for breads containing powdered fats and oils having a powder size of 20 μm or more and a melting point of 53 ° C or more. 水分移行を抑制するための剤である請求項1に記載の品質改善剤。 The quality improving agent according to claim 1, which is an agent for suppressing water transfer. 原料に請求項1又は2に記載の品質改善剤を添加する工程を含むパン類の製造方法。 A method for producing breads, which comprises a step of adding the quality improving agent according to claim 1 or 2 to a raw material. 請求項1又は2に記載の品質改善剤を含むパン類。
Breads containing the quality improving agent according to claim 1 or 2.
JP2020063699A 2020-03-31 2020-03-31 Quality improver Pending JP2021158976A (en)

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