JP2021158976A - Quality improver - Google Patents

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

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.

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.

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.

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.

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

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.

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.

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.

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.

It is a figure which showed the penetration ratio of the sauce with respect to the bread (Example 2). It is a figure which showed the depth of the sauce penetration into the bread (Example 2).

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.

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.

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.

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.

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.

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.

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.

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.

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".

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.

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.

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. ..

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%".

[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.

[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.

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.

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.

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.

[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.

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.

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.

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)

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. The quality improving agent according to claim 1, which is an agent for suppressing water transfer. 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. Breads containing the quality improving agent according to claim 1 or 2.

Images