JP2022152616A - Bread and bread dough - Google Patents

Abstract

To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relative to 100 pts.mass of grain flour. The bread dough containing 0.3-15 mass% of oil and fat. Bread which is obtained by baking the bread dough. A plastic oil and fat composition for kneading containing 5-95 mass% of medium chain fatty acid triglyceride in oil and fat. A method of suppressing deterioration of food texture of bread by freezing and thawing after baking by kneading 0.3-1.5 mass% of medium chain fatty acid triglyceride in bread dough.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to bread in which the deterioration of texture after freezing and thawing is suppressed, and bread dough for obtaining the bread.

Generally, bread is produced by adding water, yeast, salt, fat, sugar, dairy products, etc. to wheat flour, kneading and fermenting the dough, and baking the dough. Baked bread loses its softness over time, mainly due to aging of starch. Therefore, in order to suppress the deterioration of baked bread over time, techniques have been developed in which baked bread is stored frozen and thawed as necessary (eg, Patent Documents 1 to 3). However, as frozen bread dough has been put into practical use, the commercial practice of thawing (heating if necessary) baked frozen bread has been replaced by baking frozen bread dough as needed. mainstream.

At home, it is still common to freeze bread that was not eaten or purchased in large quantities at one time. Freezing bread is also effective from the viewpoint of reducing food loss. However, the texture of frozen and thawed bread inevitably becomes somewhat deteriorated, such as being slightly dry. The use of emulsifiers such as saturated fatty acid monoglycerides is well known as a method for suppressing the deterioration of the texture of bread after baking. Also, a method for obtaining bread that is soft and resistant to deterioration by kneading fat containing a large amount of liquid oil into bread dough has been proposed (for example, Patent Document 4). However, the use of a large amount of emulsifier may impart an undesirable flavor to the bread, and a high proportion of liquid oil may result in poor bread volume.

JP-A-55-42607 JP-A-62-36138 JP-A-2-182145 JP-A-3-47028

An object of the present invention is to provide bread in which deterioration in texture after freezing and thawing is suppressed.

The present inventors have made intensive studies to solve the above problems. As a result, the inventors have found that bread obtained by baking bread dough into which a specific amount of medium-chain fatty acid triglyceride is kneaded does not deteriorate in texture after freezing and thawing. This has led to the completion of the present invention. That is, the present invention can have the following aspects.

[1] Bread dough containing flour, wherein 0.3 to 1.5% by mass of medium chain fatty acid triglyceride is kneaded.
[2] The bread dough of [1], containing 0.6 to 2.8 parts by mass of medium-chain fatty acid triglyceride with respect to 100 parts by mass of flour.
[3] The bread dough of [1] or [2] containing 0.3 to 15% by mass of oil.
[4] A bread obtained by baking the bread dough of any one of [1] to [3].
[5] A plastic fat composition for kneading, containing 5 to 95% by mass of medium-chain fatty acid triglyceride in the fat.
[6] A method of suppressing deterioration of bread texture caused by freezing and thawing after baking by kneading 0.3 to 1.5% by mass of medium-chain fatty acid triglycerides into bread dough.

ADVANTAGE OF THE INVENTION According to this invention, the bread which the deterioration of the texture after freezing-thawing was suppressed, and the bread dough for obtaining the said bread can be provided.

The present invention will be described in detail below. In the present invention, A (numerical value) to B (numerical value) mean A or more and B or less. Preferred aspects and more preferred aspects exemplified below can be used in combination with each other as appropriate regardless of expressions such as “preferred” and “more preferred”. In addition, the description of the numerical range is an example, and regardless of expressions such as "preferred" and "more preferable", ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values in the examples can also be preferably used. .

The bread dough of the present invention contains flour. The flour may be the flour normally used for bread. Specific examples include wheat flour (strong flour, all-purpose flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, and soybean flour. One or two or more types of flour may be used. Flours may also include starchy ingredients such as starches such as corn starch, modified starches such as crosslinked tapioca starch, and the like. Flours may also include hull flours such as bran flour, rice bran flour, and the like. The flour may also contain functional powders such as active gluten. However, the flour preferably comprises wheat flour. Note that the bread dough is a dough used in the production of bread, and is a dough that contains grain flour as a main component before baking.

According to one aspect of the present invention, the flour content in the bread dough is preferably 38-60% by mass, more preferably 42-58% by mass, and even more preferably 46-56% by mass. In addition, according to one aspect of the present invention, the content of wheat flour in the flour contained in the bread dough is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 80 to 100% by mass. %.

The bread dough of the present invention is bread dough kneaded with 0.3 to 1.5% by mass of medium-chain fatty acid triglycerides (hereinafter also referred to as MCT). The content of MCT contained in (kneaded into) bread dough is preferably 0.4 to 1.1% by mass, more preferably 0.5 to 0.9% by mass, and still more preferably 0.5% by mass to 0.9% by mass. 6 to 0.8% by mass. By kneading a small amount of MCT into the bread dough, deterioration of the texture of the baked bread due to freezing and thawing is suppressed.

The medium-chain fatty acid triglyceride (MCT) is a triglyceride in which all three fatty acid residues constituting the triglyceride are medium-chain fatty acids. Medium-chain fatty acids are fatty acids having 6 to 10 carbon atoms, preferably straight-chain saturated fatty acids. Specific examples of medium-chain fatty acids include caproic acid (6 carbon atoms), caprylic acid (8 carbon atoms), and capric acid (10 carbon atoms). Medium-chain fatty acids constituting MCT may be the same or different from each other. The ratio of the total amount of caprylic acid and capric acid to the total amount of medium-chain fatty acids constituting MCT is preferably 80 to 100% by mass, more preferably 90 to 100% by mass.

According to one aspect of the present invention, the amount ratio of MCT and flour contained in the bread dough is preferably 0.6 to 2.8 parts by mass of MCT with respect to 100 parts by mass of flour. MCT for 100 parts by weight of flour is more preferably 0.8 to 2.2 parts by weight, more preferably 1 to 1.8 parts by weight, even more preferably 1.2 to 1.6 parts by weight is. When the amount ratio of MCT and flour contained in the bread dough is within the above range, deterioration of the texture of the baked bread due to freezing and thawing is suppressed.

According to one aspect of the present invention, the bread dough preferably contains 0.3 to 15% by mass of fat. The fats and oils also include MCT. The fats and oils also include fats and oils contained in raw materials for bread dough. For example, when whole eggs are included as raw materials for bread dough, fats and oils contained in bread dough also include about 10% by mass of fats and oils contained in whole eggs. The oil content of the bread dough is more preferably 0.6 to 12% by mass, still more preferably 1.2 to 10% by mass, and even more preferably 2 to 9% by mass.

According to one aspect of the present invention, the fat contained in the bread dough may be MCT only. In addition, according to one aspect of the present invention, the fat contained in the bread dough preferably contains 40% by mass or less, more preferably 30% by mass or less of liquid oil (excluding MCT; the same shall apply hereinafter), More preferably, it is contained in an amount of 0 to 20% by mass. Here, the liquid oil is an edible oil that is liquid (fluid) at room temperature (20° C.), preferably a clear oil. Examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, and linseed oil. In addition, fats and oils mixed with bread dough are fats and oils refined so that it may be suitable for food as needed. By containing a specific amount of MCT, the bread dough of the present invention is soft even when the liquid oil content is low, and the liquid oil content can be reduced, so that the bread easily rises when baked.

According to one aspect of the present invention, the fats and oils contained in the bread dough may be powdered fats and oils containing MCT that are kneaded into the bread dough, excluding fats and oils contained in raw materials such as whole eggs. It may be kneaded into bread dough as a plastic fat composition containing MCT. The MCT content in the fat contained in the plastic fat composition is preferably 5 to 95% by mass, more preferably 10 to 35% by mass, and still more preferably 12 to 24% by mass. However, for example, in the case of lean bread dough (fat content of 0.4 to 3.5% by mass, preferably 0.5 to 3% by mass), the MCT content in the fat contained in the plastic fat composition is The content is more preferably 63-90% by mass, and more preferably 65-85% by mass. The content of the liquid oil in the fat contained in the plastic fat composition is preferably 40% by mass or less, more preferably 30% by mass or less, and still more preferably 0 to 20% by mass. The plastic fat composition preferably has a solid (non-fluid) fat (hard stock) at room temperature (20°C). The hard stock preferably has an elevated melting point of less than 42° C., and the content of the hard stock in the fat contained in the plastic oil composition is preferably 5 to 95% by mass, more preferably 65 to 90% by mass. , more preferably 76 to 88% by mass. However, when the MCT content of the plastic fat composition is high, such as when the plastic fat composition is used for lean bread dough, the hard stock preferably has an elevated melting point of 42° C. or higher, and the content of the fat contained in the plastic fat composition is more preferably 10 to 37% by mass, still more preferably 15 to 35% by mass. The hard stock is not particularly limited as long as it is usually used for preparing plastic oil and fat compositions. Palm oils such as palm oil, fractionated palm oil, and transesterified oils and fats thereof may be mentioned. Other examples include transesterified oils and fats that are mixed oils and fats containing palm oils and lauric oils (the content of lauric acid in the constituent fatty acids is 30% by mass or more). The hardstock may optionally be cured. Two or more hard stocks may be used in combination.

The content of fats and oils (oil) and MCT contained in the bread dough conforms to the blending amount in the raw materials. However, the content of fats and oils and MCT contained in bread dough and bread can be measured by conventionally known methods. The fat content can be measured, for example, by the Soxhlet method. The MCT content can be measured, for example, by analyzing fats and oils extracted by the Soxhlet method or the like by a gas chromatography method (for example, a method according to AOCS Ce5-86).

According to one aspect of the present invention, the plastic fat composition may contain, as components other than the fats and oils, components commonly used in fat compositions used for producing bread. Other ingredients include water, emulsifiers, thickening stabilizers, salt, potassium chloride and other salting agents, acetic acid, lactic acid, gluconic acid and other acidulants, sugars, sugar alcohols, stevia, aspartame and other sweeteners, β - Coloring agents such as carotene, caramel, monascus pigment, tocopherol, tea extract (catechin), antioxidants such as rutin, vegetable proteins such as wheat protein and soy protein, eggs, processed egg products, flavors, whole milk powder , skim milk powder, dairy products such as whey protein, seasonings, pH adjusters, food additives such as food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables , meat, seafood and other food materials.

According to one aspect of the present invention, the plastic fat composition may be, for example, margarine or fat spread with an aqueous phase, or shortening without an aqueous phase. In the case of an emulsion having an aqueous phase, the emulsification may be any of a water-in-oil type, an oil-in-water type and a complex emulsion type. However, it is preferably water-in-oil. When the plastic fat composition is shortening, the fat content is preferably 90 to 100% by mass, more preferably 99 to 100% by mass, and still more preferably 99.8 to 100% by mass. When the plastic fat composition is a water-in-oil emulsion, the fat content is preferably 60 to 98% by mass, more preferably 69 to 96% by mass, and still more preferably 79 to 94% by mass. is. The water content in the water-in-oil emulsion is preferably 1 to 39% by mass, more preferably 3 to 30% by mass, still more preferably 5 to 20% by mass.

According to one aspect of the present invention, the content of the emulsifier contained in the plastic fat composition is preferably 0 to 1% by mass, more preferably 0 to 0.4% by mass, and still more preferably 0 to It is 0.2% by mass. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin. By containing a specific amount of MCT, the bread dough of the present invention can easily maintain the texture of the bread even when the content of the emulsifier contained in the plastic fat composition is reduced.

According to one aspect of the present invention, the method for producing a plastic fat composition is not particularly limited, and known methods and conditions for producing a fat composition that are used for producing bread can be applied. Specifically, the oil-fat composition can be produced by mixing and dissolving oil-soluble components. In the case of forming a plastic oil-fat composition, the oil-soluble components are mixed and melted to prepare an oil phase. If necessary, water-soluble components are mixed and dissolved to prepare an aqueous phase. The plastic oil-fat composition can be produced by mixing and emulsifying a melted oil phase alone or by mixing and emulsifying an oil phase with an aqueous phase, followed by cooling and crystallization. Cooling and crystallization preferably includes cooling plasticizing. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling. Moreover, it is desirable to sterilize after preparation of the oil phase or after mixed emulsification. Examples of the sterilization method include a batch method using a tank, and a continuous method using a plate heat exchanger or a scraping heat exchanger. Examples of cooling equipment include closed continuous tube coolers, margarine manufacturing machines such as votators, combinators and perfectors, and plate heat exchangers. Moreover, as a device for cooling, a combination of an open type diacooler and a complexor can also be mentioned.

According to one aspect of the present invention, the amount of the plastic fat composition used for producing bread dough is not particularly limited. The content of medium-chain fatty acid triglycerides (MCT) contained in bread dough may be adjusted to 0.3 to 1.5% by mass. As a guideline for the amount to be used, for example, it is preferably 0.5 to 25 parts by mass, more preferably 1 to 13 parts by mass, more preferably 2 to 100 parts by mass of flour contained in the bread dough. 11 parts by mass.

According to one aspect of the present invention, the bread dough includes other food materials that are usually used for producing bread dough, in addition to grain flour and medium-chain fatty acid triglycerides (such as the plastic oil composition containing MCT as described above). (Raw materials) may be included. Other food materials include powders such as cellulose powder and cocoa powder, yeast, yeast foods, enzymes, salt, sugar, sugar alcohols such as glucose, eggs (whole egg, liquid egg), and various types of egg processing. products, skimmed milk powder, dairy products such as milk, oils and fats for kneading such as butter, water, aqueous ingredients such as soy milk, and the like.

According to one aspect of the present invention, 15 to 45% by mass of water may be blended into the bread dough raw material. The amount of water blended into the bread dough is preferably 18-42% by mass, more preferably 21-38% by mass. Some or all of the water mixed with the bread dough may be replaced with milk, soy milk, whole eggs, or the like.

According to one aspect of the present invention, the bread dough is produced by a known method, except for kneading a medium-chain fatty acid triglyceride (if necessary, the plastic oil composition containing MCT, etc.) into a mixture containing flour as the main raw material. can. Specifically, for example, a direct kneading method (straight method), a medium seed method, a liquid seed method, an all-in-mix method, an old noodle method, and the like can be mentioned. According to one aspect of the present invention, in the case of lean bread dough such as French bread, bagels, English muffins, etc., which does not require the blending of fats and oils, a specified amount of MCT, powdered MCT fats and oils, etc. are directly kneaded into the raw material mixture. can be trapped. In addition, in the case of bread dough such as bread, roll bread, coppé bread, and steamed bread, a plastic oil composition containing MCT may be kneaded into the raw material mixture. According to one aspect of the present invention, the bread dough is preferably produced by blending yeast, yeast, etc., and going through a fermentation process. The dough produced may be stored frozen.

According to one aspect of the present invention, the bread of the present invention is obtained by baking the bread dough of the present invention. Bread can be produced by known conditions and methods depending on the characteristics and types of bread dough. Specifically, it can be produced by baking the bread dough of the present invention in an oven or the like. When using an oven, for example, the lower heat is about 180 to 230° C. and the upper heat is about 180 to 230° C., for about 5 to 40 minutes. Baking may be carried out in an oven, direct baking, microwave oven cooking, steaming, or frying. The baked bread may be frozen. As for the freezing conditions, the lower the temperature, the better (for example, -35°C or lower).

According to one aspect of the present invention, the bread of the present invention suppresses deterioration in texture due to freezing and thawing after baking, so that the storage period can be extended, and reduction of food loss can be expected. The bread of the present invention is suitable for breads that are eaten frequently (highly edible) such as white bread, roll bread, coppé bread, French bread, bagels, English muffins, and steamed bread.

The present invention will now be described in detail with reference to examples and comparative examples. However, the present invention is in no way limited to these examples.

<Preparation of fats and oils>
- Medium-chain fatty acid triglyceride (manufactured by Nisshin OilliO Group Co., Ltd., saturated fatty acid content of 8 and 10 carbon atoms in constituent fatty acids: 100% by mass) was designated as MCT1.
- Liquid oil 1 was soybean oil (manufactured by Nisshin OilliO Group, Inc., MCT content 0% by mass, clarified at 20°C).
A mixed fat of palm oil and transesterified soft palm oil (manufactured by Nisshin OilliO Group Co., Ltd., MCT content 0% by mass, solid at 20°C, rising melting point 39°C) was used as solid fat 1.
・Coconut oil hydrogenated oil (manufactured by Nisshin OilliO Group Co., Ltd., MCT content 0% by mass, medium chain fatty acid content 14% by mass among constituent fatty acids, solid at 20 ° C., rising melting point 31 ° C.) as solid fat 2 did.

<Preparation and evaluation of bread>
A one-loaf type (Yamagata) loaf of bread was produced using the formulations shown in Tables 1 and 2 and the production conditions (medium seed method) shown in Table 3. The volume of each loaf of bread one day after baking was evaluated according to the following criteria. Also, each loaf of bread was cut into 6 pieces, placed in a freezer bag with a zipper, and stored in a freezer (-18°C). Twelve days later, the texture of each loaf of bread naturally thawed at room temperature was evaluated according to the following evaluation criteria, with Comparative Example 2 as a control. The bread was manufactured and evaluated by a baker with a career of 10 years or more.

[Volume evaluation criteria]
4: Very good 3: Good 2: Normal degree 1: Poor volume

[Evaluation criteria for texture]
4: Softer than the control (very good with no aftertaste)
3: soft (good) compared to the control
2: Equivalent firmness or slightly sticky compared to control 1: Hard texture or sticky compared to control

<Preparation and evaluation of roll bread>
Bread rolls were produced with the composition shown in Table 4 and the production conditions shown in Table 5 (medium seed method). The volume of each roll was evaluated one day after baking. Each roll was placed in a freezer bag with a zipper and stored in a freezer (-18°C). Twelve days later, the texture of each bread roll naturally thawed at room temperature was evaluated using Comparative Example 8 as a control. The bread was manufactured and evaluated by a baker with a career of 10 years or more, using the same evaluation criteria as the bread.

Claims (6)

Bread dough comprising flour,
Bread dough containing 0.3 to 1.5% by mass of medium-chain fatty acid triglycerides kneaded therein. The bread dough according to claim 1, containing 0.6 to 2.8 parts by mass of medium-chain fatty acid triglycerides with respect to 100 parts by mass of flour. The bread dough according to claim 1 or 2, containing 0.3 to 15% by mass of fat. Bread baked from the bread dough according to any one of claims 1 to 3. A plastic fat composition for kneading, containing 5 to 95% by mass of medium-chain fatty acid triglyceride in the fat. A method of suppressing deterioration of bread texture caused by freezing and thawing after baking by kneading 0.3 to 1.5% by mass of medium-chain fatty acid triglyceride into bread dough.