JP2023140414A - Oil-in-water type emulsion for microwave-heating bakery food - Google Patents

Abstract

To provide a texture improver that can suppress texture deterioration due to microwave-heating of bakery food.SOLUTION: Provided is an oil-in-water type emulsion for microwave-heating bakery food that satisfies the following conditions (a) to (c). (a) Contains oil/fat by 55 mass% or less. (b) Contains hydroxypropyl methylcellulose by 1 to 17 mass%. (c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0.SELECTED DRAWING: None

Description

The present invention relates to a texture improver for microwave-heated bakery foods.

Cooked bread such as hamburgers and hot dogs is one of the widely distributed bakery foods because it can be eaten easily. In recent years, these cooked breads are often eaten after being pre-cooked and stored at room temperature or below and then heated in a microwave oven. As breads suitable for microwave cooking, for example, Patent Documents 1 to 4 have been proposed.

However, the bread portion of cooked bread heated in a microwave oven has a problem in terms of texture, as the texture becomes gum-like and has poor crispness. In addition, in recent years, due to the problem of food loss, cooked bread is often stored in the refrigerator in order to extend the expiration date of food. There was a noticeable deterioration in the texture of the bread part.

From the above background, there has been a demand for the development of a texture improver that can suppress texture deterioration of bakery foods such as bread due to heating in a microwave oven.

Japanese Patent Application Publication No. 2020-171234 Japanese Patent Application Publication No. 2020-130030 JP2016-49061A Japanese Patent Application Publication No. 10-84858

An object of the present invention is to provide a texture improver that can suppress texture deterioration of bakery foods caused by heating in a microwave oven.

The present inventors conducted extensive research to solve the above problems. As a result, it has been found that this problem can be solved by containing a specific amount of hydroxypropyl methylcellulose in the oil-in-water emulsion and adjusting the composition of the oil-in-water emulsion to a specific composition. This led to the completion of the present invention.

That is, the first invention of the present invention is an oil-in-water emulsion for microwave-heated bakery foods that satisfies the following conditions (a) to (c).
(a) Contains 55% by mass or less of fats and oils.
(b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose.
(c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0.
A second invention of the present invention is an oil-in-water emulsion for microwave-heated bakery food according to the first invention, which further satisfies the following condition (d).
(d) The sugar content of the aqueous phase is 45% or more.
A third invention of the present invention is an oil-in-water emulsion for microwave-heated bakery food according to the first invention or the second invention, which further satisfies the following condition (e).
(e) Water activity is 0.90 or less.
A fourth invention of the present invention is the oil-in-water emulsion for microwave-heated bakery foods, which is a texture deterioration inhibitor for microwave-heated bakery foods. This is an oil-in-water emulsion for microwave-heated bakery foods according to the invention.
A fifth invention of the present invention is a microwave-heated bakery food dough into which the oil-in-water emulsion for microwave-heated bakery food according to any one of the first to fourth inventions is kneaded. be.
A sixth invention of the present invention is a microwave-heated bakery food product obtained by baking the microwave-heated bakery food dough according to the fifth invention.
A seventh invention of the present invention is the microwave-heated bakery food according to the sixth invention, which is a bakery food heated in a microwave oven.
An eighth invention of the present invention is the microwave-heated bakery food according to the sixth or seventh invention, wherein the microwave-heated bakery food is bread.
A ninth invention of the present invention is achieved by adding the oil-in-water emulsion for microwave-heated bakery foods according to any one of the first to fourth inventions to microwave-heated bakery food dough. , is a method for suppressing texture deterioration of bakery foods caused by microwave heating.

According to the present invention, it is possible to provide a texture improver that can suppress texture deterioration of bakery foods caused by heating in a microwave oven.

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention is an oil-in-water emulsion for microwave-heated bakery foods that satisfies the following conditions (a) to (c).
(a) Contains 55% by mass or less of fats and oils.
(b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose.
(c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0.
In the present invention, the microwave-heated bakery food refers to a microwave-heatable bakery food that is heated in a microwave. Moreover, microwave heating in the present invention is performed on baked bakery foods. .

The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention contains 55% by mass or less of fats and oils, preferably 20 to 50% by mass, and more preferably 25 to 47% by mass (conditions (a)).
Note that the fat and oil content of the oil-in-water emulsion can be measured by a conventional method. The oil content of the oil-in-water emulsion for microwave-heated bakery foods can be measured, for example, by extracting the oil from the oil-in-water emulsion with a solvent such as petroleum ether and measuring the mass of the extracted oil. For example, when the mass of fats and oils extracted from 10 g of an oil-in-water emulsion is 4 g, the fat content of the oil-in-water emulsion is 40% by mass.

The oil and fat used in the production of the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention is preferably a liquid oil. Note that in the present invention, liquid oil refers to fats and oils that are liquid at 20°C.
Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, and processed oils and fats (esterified oils) of these oils. , fractionated oil, hardened oil (hydrogenated oil), etc.). In this embodiment, one kind or a mixture of two or more kinds selected from these can be used.
The liquid oil is preferably soybean oil or rapeseed oil, more preferably rapeseed oil.

The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention contains 1 to 17% by mass of hydroxypropyl methylcellulose, preferably 2 to 15% by mass, and more preferably 3 to 12% by mass. (condition (b)). Hereinafter, hydroxypropyl methylcellulose may be referred to as HPMC.
In addition to adding HPMC, the HPMC can also be added to an oil-in-water emulsion by adding a preparation containing HPMC.

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention has a ratio of water to hydroxypropyl methylcellulose content of 1.5 to 10.0, preferably 1.8 to 6.5. , more preferably 2.0 to 4.0.
In the present invention, the water content of the oil-in-water emulsion for microwave-heated bakery foods refers to the total water content of all the water contained in the oil-in-water emulsion.
Moreover, the water content of the oil-in-water emulsion can be measured by a conventional method. The water content of the oil-in-water emulsion can be measured, for example, by drying the oil-in-water emulsion by heating it at 105° C. for 5 hours and measuring the weight loss (mass reduced by drying). For example, when 10 g of an oil-in-water emulsion is heated and dried at 105° C. for 5 hours and the weight loss is 2 g, the water content of the oil-in-water emulsion is 20% by mass.

When the oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention satisfies conditions (a) to (c), texture improvement can suppress texture deterioration due to microwave heating of bakery foods. It can be used as an agent.

In the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention, the sugar content of the aqueous phase is preferably 45% or more, more preferably 50 to 80%, and even more preferably 53 to 75%. most preferably 55 to 73% (condition (d)).
When the sugar content of the aqueous phase of the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is within the above range, the oil-in-water emulsion becomes more difficult to grow fungi such as mold, and The expiry date of molded emulsions is longer.
In addition, the sugar content in the present invention refers to the content ratio of carbohydrates.

The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention preferably has a water activity of 0.90 or less, more preferably 0.30 to 0.90, and even more preferably 0.40. -0.88, most preferably 0.60-0.81 (condition (e)).
When the water activity of the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is within the above range, the oil-in-water emulsion becomes more difficult for fungi such as mold to grow. The shelf life of things becomes longer.

The water content of the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is preferably 5 to 35% by mass, more preferably 7 to 30% by mass, and even more preferably 10 to 28% by mass. and most preferably 12 to 26% by mass. The water content in the oil-in-water emulsion can be adjusted by adding water, liquid sugar (reduced starch syrup, etc.) to the oil-in-water emulsion.
When the water content of the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is within the above range, the oil-in-water emulsion becomes less susceptible to the growth of fungi such as mold. has a longer shelf life.

The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention preferably contains 20 to 65% by mass of carbohydrates, more preferably 25 to 60% by mass, and even more preferably 28% by mass. It contains up to 50% by weight, most preferably 30 to 45% by weight. The solid content of carbohydrates in the oil-in-water emulsion can be adjusted by adding carbohydrates to the oil-in-water emulsion.
When the solid content of carbohydrates in the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is within the above range, fungi such as mold are less likely to grow in the oil-in-water emulsion. Therefore, the expiration date of the oil-in-water emulsion becomes longer.
In the present invention, the solid content of carbohydrates refers to carbohydrates with water removed. Furthermore, in the present invention, carbohydrates refer to carbohydrates with dietary fiber removed. Furthermore, in the present invention, carbohydrates refer to carbohydrates themselves, and do not include carbohydrates contained in other raw materials (for example, dairy products such as milk and powdered milk). Specific examples of carbohydrates include sugars (monosaccharides, disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.)), sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, (reduced starch syrup, etc.), starch, oligosaccharide, dextrin, etc.
The carbohydrate used in the production of the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention is preferably a sugar alcohol, more preferably reduced starch syrup or sorbitol.

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention has a ratio of oil content to hydroxypropyl methylcellulose content of 1.2 to 25.0, preferably 1.5 to 20.0. , more preferably 1.8 to 15.0, most preferably 2.0 to 10.0.

The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention preferably contains an enzyme.
The enzyme used in the production of the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention is preferably α-amylase, maltogenic α-amylase, or xylanase, and more preferably α-amylase.
When the enzyme blended into the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is α-amylase, the enzyme activity of α-amylase in 100 g of the oil-in-water emulsion is preferably 0.001 to 4. α-amylase is blended in an amount of 0.005 to 1 unit, more preferably 0.01 to 0.5 unit, and most preferably 0.01 to 0.1 unit.
In addition to adding the enzyme, the enzyme can also be added to an oil-in-water emulsion by adding a preparation containing the enzyme.

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention can also contain other raw materials that are normally used in the production of oil-in-water emulsions. Specific examples of other raw materials used in the production of oil-in-water emulsions include eggs or egg processed products such as egg whites, egg yolks, and enzyme-treated egg yolks, milk components such as milk proteins and milk peptides, emulsifiers, and thickeners. , processed starch, etc.

The method for producing the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention is not particularly limited. The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention can be produced by a conventionally known method for producing oil-in-water emulsions used as food products. The oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is prepared by dispersing and/or dissolving aqueous raw materials other than HPMC in water, liquid sugar (reduced starch syrup, etc.), and adding oil, fat, etc. to the aqueous phase. An oil phase in which HPMC is dispersed and/or dissolved is added to (oil/fat in which oily components are dispersed and/or dissolved) and emulsified into an oil-in-water type using a homomixer etc. (emulsification process), and then It can be produced by heating and holding at a temperature of °C (heating step) and then cooling (cooling step).

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention is preferably used for kneading into microwave-heated bakery foods. Further, the oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention is preferably used as a texture improver for microwave-heated bakery foods, and more preferably suppresses texture deterioration of microwave-heated bakery foods. used as an agent.

The oil-in-water emulsion for microwave-heated bakery foods of the embodiment of the present invention can suppress texture deterioration of bakery foods due to microwave heating.
In addition, the oil-in-water emulsion for microwave-heated bakery foods according to the embodiment of the present invention is added to the microwave-heated bakery food dough described below, and is used as a method for suppressing texture deterioration due to microwave heating of bakery foods. can do.

The microwave-heated bakery food dough according to the embodiment of the present invention contains the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention. The microwave-heated bakery food dough according to the embodiment of the present invention is preferably kneaded with the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention.
In the present invention, the microwave-heated bakery food dough is a dough before baking obtained by kneading raw materials such as flour, oil and fat composition, sugar, dairy products, eggs, salt, and water.

In the microwave-heated bakery food dough according to the embodiment of the present invention, the oil-in-water emulsion for microwave-heated bakery food according to the embodiment of the present invention is preferably added to 100 parts by mass of flour mixed in the bakery food dough. It is blended in an amount of 1 to 20 parts by weight, more preferably 2 to 15 parts by weight, and even more preferably 3 to 10 parts by weight.
Note that in the present invention, grain flour refers to grains that are ground into powder. Specific examples of grain flour include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.
The flour added to the microwave-heated bakery food dough according to the embodiment of the present invention is preferably wheat flour.

In the microwave-heated bakery food dough according to the embodiment of the present invention, water is preferably blended in an amount of 10 to 100 parts by mass, more preferably 30 to 90 parts by mass, per 100 parts by mass of flour blended in the bakery food dough. It is preferably blended in an amount of 50 to 80 parts by mass.
The microwave-heated bakery food dough of the embodiment of the present invention can be more hydrated than normal bakery food dough.
The water added to the microwave-heated bakery food dough in the present invention is water itself, and does not include water contained in other raw materials (eg, whole eggs, milk, etc.).

In the microwave-heated bakery food dough of the embodiment of the present invention, preferably 0 to 50 parts by mass of the oil and fat composition are blended, more preferably 2 to 30 parts by weight, more preferably 4 to 20 parts by weight, and most preferably 7 to 10 parts by weight.
The oil and fat composition blended into the microwave-heated bakery food dough according to the embodiment of the present invention is preferably margarine, fat spread, butter, or shortening. Note that margarine, fat spread, and butter are water-in-oil emulsions, and shortening is an oil and fat composition that does not contain an aqueous phase.

The oil and fat composition blended into the microwave heated bakery food dough of the embodiment of the present invention is preferably an enzyme-containing oil and fat composition, and more preferably an enzyme-containing margarine.
The enzyme used for producing the fat composition containing the enzyme is preferably α-amylase, maltogenic α-amylase, or xylanase, and more preferably α-amylase and/or maltogenic α-amylase.
When the enzyme blended into the fat composition containing the enzyme is α-amylase, the enzyme activity of α-amylase in 100 g of the fat composition is preferably 8 to 8850 units, more preferably 8 to 4425 units, and even more preferably α-amylase is blended in an amount of 60 to 885 units, most preferably 100 to 300 units. Further, when the enzyme blended into the fat composition containing the enzyme is maltogenic α-amylase, the enzyme activity of the maltogenic α-amylase in 100 g of the fat composition is preferably 40 to 41000 units, more preferably 400 to α-amylase is blended in an amount of 20,500 units, more preferably 600 to 6,150 units, and most preferably 800 to 1,500 units.

The microwave-heated bakery food dough according to the embodiment of the present invention preferably contains 0 to 50 parts by mass of eggs, more preferably 0 to 50 parts by mass of eggs, per 100 parts by mass of flour blended into the microwave-heated bakery food dough. ~30 parts by weight, more preferably 0 to 20 parts by weight, most preferably 5 to 10 parts by weight.
The eggs used in the production of the microwave-heated bakery food dough according to the embodiment of the present invention include whole eggs, liquid eggs, egg yolks, egg whites, and frozen products thereof, and preferably whole eggs.

The microwave-heated bakery food dough according to the embodiment of the present invention preferably contains 0 to 50 parts by mass of carbohydrates, more preferably 2 to 50 parts by mass of carbohydrates, per 100 parts by mass of flour that is blended into the microwave-heated bakery food dough. ~30 parts by mass, more preferably 5 to 20 parts by mass.
The carbohydrate added to the microwave-heated bakery food dough according to the embodiment of the present invention is preferably saccharide, more preferably sugar.

The microwave-heated bakery food dough according to the embodiment of the present invention includes raw materials other than the oil-in-water emulsion for the microwave-heated bakery food according to the embodiment of the present invention, flour, water, oil and fat compositions, eggs, and carbohydrates. As such, raw materials that are normally blended into bakery food dough (active gluten, powders such as cellulose powder, yeast, yeast food, enzymes, salt, dairy products such as skim milk powder, milk, etc.) can be blended in normal amounts. can.

The microwave-heated bakery food dough according to the embodiment of the present invention is preferably bread dough.

The method for producing the microwave-heated bakery food dough according to the embodiment of the present invention is not particularly limited, and known bakery food dough production conditions and methods can be applied. The microwave heated bakery food dough of the embodiment of the present invention can be produced by, for example, a direct kneading method (straight method), a medium dough method, a fermented dough method, a liquid dough method, an all-in mix method, or the like. In addition, in the case of the direct kneading method, microwave-heated bakery food dough can be produced through the steps of mixing, primary fermentation, division, bench time, shaping, and final fermentation (proofing). In addition, in the case of the dough method, the process includes mixing the dough, primary fermentation of the dough, mixing the dough, primary fermentation of the dough, dividing, bench time, shaping, and final fermentation (proofing). , can produce microwave heated bakery food dough.

The microwave-heated bakery food according to the embodiment of the present invention is obtained by baking the microwave-heated bakery food dough according to the embodiment of the present invention.
Further, the microwave-heated bakery food according to the embodiment of the present invention is preferably a bakery food heated in a microwave.

The microwave-heated bakery food according to the embodiment of the present invention includes baked goods such as biscuits, cookies, crackers, hardtack, pretzels, cut breads, wafers, sables, langue de chat, macarons, and tarts, pound cakes, fruit cakes, madeleines, and Baumkuchen. , cheesecake, butter cake such as castella cake, short cake, roll cake, torte, decoration cake, sponge cake such as chiffon cake, gateau chocolate, steamed cake, choux cake, fermented confectionery, pie, waffle and other sweets, donuts, etc. Breads such as fried sweets, white bread, salt bread, coppe bread, buns, sweet bread, roll bread, French bread, stollen, panettone, brioche, muffins, focaccia, bagels, danishes, and croissants.
The microwave-heated bakery food according to the embodiment of the present invention is preferably bread, more preferably koppepan or buns.
Furthermore, the microwave-heated bakery food according to the embodiment of the present invention includes breads, buns, etc., which are part of the bakery food, such as cooked bread for hamburgers, hot dogs, and the like.

The baking method (manufacturing method) of the microwave-heated bakery food according to the embodiment of the present invention is not particularly limited, and baking can be performed by the same baking method (manufacturing method) as conventionally known bakery food. Specific examples of the baking method include oven heating, direct baking, high frequency heating (microwave heating), and the like.
The method for baking the microwave-heated bakery food according to the embodiment of the present invention is preferably oven heating. In oven heating, the heating temperature is preferably 160 to 230°C, and the heating time is preferably 5 to 70 minutes.

The method of heating the microwave-heated bakery food according to the embodiment of the present invention in a microwave oven is not particularly limited, and the microwave heating can be performed in the same manner as when heating conventionally known bakery foods.
The microwave heating conditions for the microwave heated bakery food of the embodiment of the present invention are preferably 500 to 1500 W for 5 to 120 seconds, more preferably 500 W to less than 1000 W. It is 10 to 90 seconds, 5 to 60 seconds in the case of 1000 to 1500 W, more preferably 10 to 30 seconds in the case of 500 W or more and less than 1000 W, and 5 to 20 seconds in the case of 1000 to 1500 W.

The microwave-heated bakery food according to the embodiment of the present invention is a bakery food whose texture deteriorates little due to microwave heating.
The microwave-heated bakery food according to the embodiment of the present invention is a bakery food whose texture deteriorates little due to microwave heating even after being refrigerated.
The microwave-heated bakery food of the embodiment of the present invention is preferably refrigerated for 1 to 7 days after baking and then heated in a microwave, more preferably 1 to 5 days after baking and then heated in a microwave. More preferably, the product is stored in a refrigerator for 1 to 3 days after baking, and then heated in a microwave oven.
Note that in the present invention, refrigerated storage refers to storage at 5 to 10°C.

Next, the present invention will be explained with reference to Examples, but the present invention is not limited to these Examples.

Moisture content was measured from the weight loss after drying the sample by heating it at 105°C for 5 hours.
The oil content was determined by extracting oil from the sample with petroleum ether and measuring the mass of the extracted oil.

The HPMC formulation and oil/fat composition shown below were used.
HPMC preparation (HPMC content: 64.5% by mass, enzyme content: 0% by mass)
Fat composition 1 (margarine for kneading that does not contain enzymes)
Fat composition 2 (margarine for kneading containing enzyme, enzyme: alpha amylase, enzyme activity of alpha amylase in 100 g of fat composition: 138 units, maltogenic alpha amylase, enzyme of maltogenic alpha amylase in 100 g of fat composition Activity: 1025 units)

[Measurement of water activity]
The water activity of the sample at 25° C. was measured using LabMaster-aw (Novasina).

[Manufacture of texture improver]
Texture improvers of Examples 1 to 3, which are oil-in-water emulsions, were produced by emulsifying according to the formulation shown in Table 1 and following the steps below. In addition, the unit of formulation and content in the table is mass % (there is no unit of mass ratio).

Step 1 (oil phase preparation step): Put rapeseed oil into tank 1.
Step 2 (aqueous phase preparation step): Put the remaining raw materials into tank 2 and mix and stir.
Step 3 (emulsification step): Add the oil phase from tank 1 to tank 2, mix and stir with a homomixer, and emulsify.
Step 4 (heating step): Heat and hold tank 2 at 80° C. or higher for 30 minutes.
Step 5 (cooling step): Cool the tank 2 to 50°C.

[Manufacture and evaluation of Coppepan]
Coppe bread dough was produced by kneading each texture improver according to the following steps 1 to 6 using the formulation shown in Tables 2 and 3 using the direct kneading method. The coppe bread doughs of all Examples had good workability during dough preparation. Note that the unit of formulation in the table is parts by mass.
Coppépan was manufactured by baking the obtained Coppépan dough under the conditions of Step 7 below. After baking, the coppépans that had been stored at 5° C. for 1 and 3 days were heated in a microwave oven at 500 W for 20 seconds, and then the texture of the coppépans was evaluated according to the following method. The results are shown in Tables 2 and 3.

Step 1 (mixing step): After mixing all the raw materials other than the oil and fat composition and putting together the dough, the oil and fat composition is added and further mixed. (Kneading temperature: 28°C) Step 2 (primary fermentation step): The dough is fermented for 60 minutes at a temperature of 28°C and a humidity of 80%.
Step 3 (dividing step): Divide the fermented dough into 50 g pieces.
Step 4 (bench time step): Let the divided dough rest for 20 minutes at a temperature of 28° C. and a humidity of 80%.
Step 5 (molding step): Shape the dough into the shape of a coppépan.
Step 6 (secondary fermentation step): The formed dough is fermented for 60 minutes at a temperature of 38° C. and a humidity of 85%.
Step 7 (baking step): The fermented dough is baked in an oven for 10 minutes under the conditions of a top heat temperature of 200°C and a bottom heat temperature of 200°C.

[Texture evaluation]
A panel of five experts ate each bread after heating it in the microwave and scored it on a four-point scale from 1 to 4 points. The higher the score, the softer and crisper the texture, and the better the texture. The average score of the scoring results for each panel was calculated and evaluated according to the following criteria. If the evaluation result was ◎ or ○, it was determined that the food had a good texture. The expert panel that evaluated the texture of each bread has been regularly trained in sensory evaluation of food texture, etc., and there is little individual variation in the sensory evaluation results of food texture.
<Average score>
◎: 3.5 points or more ○: 2.5 points or more and less than 3.5 points △: 1.5 points or more and less than 2.5 points ×: less than 1.5 points

As can be seen from Tables 2 and 3, the coppébread of the example produced using the texture improver of the example had a soft and good texture, and the texture did not deteriorate due to microwave heating. It was small.
On the other hand, as can be seen from Tables 2 and 3, the Koppepan of Comparative Example produced without using a texture improver had poor texture when heated in a microwave oven.

Claims (9)

An oil-in-water emulsion for microwave-heated bakery foods that satisfies the following conditions (a) to (c).
(a) Contains 55% by mass or less of fats and oils.
(b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose.
(c) The ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0. The oil-in-water emulsion for microwave-heated bakery foods according to claim 1, which further satisfies the following condition (d).
(d) The sugar content of the aqueous phase is 45% or more. The oil-in-water emulsion for microwave-heated bakery foods according to claim 1 or 2, which further satisfies the following condition (e).
(e) Water activity is 0.90 or less. The oil-in-water emulsion for microwave-heated bakery foods according to any one of claims 1 to 3, wherein the oil-in-water emulsion is a texture deterioration inhibitor for microwave-heated bakery foods. A microwave-heated bakery food dough into which the oil-in-water emulsion for microwave-heated bakery foods according to any one of claims 1 to 4 is kneaded. A microwave-heated bakery food obtained by baking the microwave-heated bakery food dough according to claim 5. 7. The microwave-heated bakery food according to claim 6, which is a microwave-heated bakery food. The microwave-heated bakery food according to claim 6 or 7, wherein the microwave-heated bakery food is bread. The texture deterioration of bakery foods due to microwave heating can be prevented by adding the oil-in-water emulsion for microwave-heated bakery foods according to any one of claims 1 to 4 to microwave-heated bakery food dough. How to suppress.