JP3046538B2 - Method for producing porous wet flour food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a porous water-containing flour food such as bread. More specifically, the present invention relates to a technique related to a frozen compressed porous wet wheat flour food that reduces bulk after baking and restores bulk by reheating after frozen storage, and relates to a technique for improving flavor, texture, and productivity at that time.

[0002]

2. Description of the Related Art In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been stored at room temperature, refrigerated or frozen, and microwaves have been used at stores and restaurants. Heating and supplying to consumers is increasing. In addition, the present inventors have worked hard to reduce costs in the distribution and storage of bakery products and the like, and have been diligently studying to provide bakery products and the like having a taste close to freshly baked at any time in stores, restaurants, and homes. As a result of the stacking, the bakery product is once manufactured by means such as baking, and then the bulk is reduced. After storage, attention is paid to the technique of restoring the bulk by reheating. The invention of a porous hydrated flour food which is a food and has a characteristic of rebuilding its bulk upon reheating has been completed and a patent application has been filed (Japanese Patent Application No. 7-53925).
issue). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture and flavor.

[0003]

The inventors of the present invention have studied the restoring properties of the above-mentioned compression restoring pan, and as a result, the bread immediately after baking has a hard surface, and when compressed as it is, cracks are generated and the restoring ability is deteriorated. It was found that this causes a reduction in appearance (during compression and restoration). This problem can be solved to some extent by a method of performing aging for about half a day to about one day after baking, and then compressing after the surface is softened.
In this case, problems such as a decrease in flavor and a decrease in production efficiency became significant.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies for the purpose of further improving the texture, flavor, etc., and the resilience of a porous hydrated flour food such as a compressed reconstituted bread. The present inventors have found that it is effective to carry out a step of adding an emulsifier to the surface layer portion of the subsequent bread, and then to compress the bread, thereby completing the present invention. That is, the present invention performs a step of including an emulsifier in the surface layer portion of the porous hydrated wheat flour food before or after baking or semi-baking, then reduces the bulk of the food by compression, freezes the food, and reheats the bulk. This is a method for producing a porous water-containing flour food having the characteristic of recovering. Further, the present invention is, surface portion 100 cm ² per emulsifiers are compression refrigeration containing 0.1 1000 mg porous hydrous flour food, and 0.1 crust 100 cm ² per emulsifier 1000
Compression-frozen bread containing 1 mg. According to the present invention as described above, after baking, by performing a step of including an emulsifier in the surface layer portion of bread, do not miss the fragrance characteristic of the baked porous water-containing flour food, and in a short time Since the process can be shifted to the compression step, productivity is good, there is no crack, and resilience is also good.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a porous water-containing flour food of the present invention will be described in detail. First, the porous hydrated flour food according to the present invention, specifically, bread,
Breads such as confectionery bread such as coppe bread, roll bread, croissant, and anpan; cakes such as sponge cake, pound cake, and hot cake; manjus such as Chinese man; confectionery such as donut, pie, and castella. The porous hydrous flour food used in this case is
Among flour foods, it is a food having a relatively high moisture content and a relatively large internal space volume. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. Cookies, biscuits, etc., which have a relatively low water content and a relatively small internal space volume, have little bulk restoring force and are excluded from such compression techniques. Incidentally, the porous water-containing wheat flour food of the present invention, wheat flour as a main component, barley, rye, corn flour, starch,
It contains eggs, fats and oils, sugar, milk components, flavors, emulsifiers and the like, and is not particularly limited in composition. Also, the porous water-containing flour food, bake, fry,
It becomes a semi-finished product or product by heat treatment such as steaming. Here, taking breads as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product. In the present invention,
The desired effect can be obtained even when the emulsifier is contained in the surface layer of the dough before firing.

In the present invention, a step of incorporating an emulsifier into the surface layer portion of the baked or semi-baked porous water-containing flour food is performed. Specific means for incorporating an emulsifier include direct application (application with a brush or a roller), immersion, and spraying (spraying with a spray or the like). At this time, if necessary, an emulsifier may be used as a solution or dispersion in which the emulsifier is dissolved or dispersed in water and / or alcohol.
The emulsifier used in the present invention may be any of anionic, cationic and nonionic, and is a known edible emulsifier such as lecithin, lysolecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol. Examples include fatty acid esters, monoglyceride organic acid esters, polyglycerin esters, calcium stearoyl lactate, and the like.
Among them, an esterified product of a polyol and a fatty acid is preferable. Examples of the polyol include polyglycerin (diglycerin or more), sucrose, and polyoxyethylene, and examples of the constituent fatty acid include a saturated or unsaturated compound having 2 to 22 carbon atoms. The HLB of the emulsifier is not particularly limited, but is preferably HLB 1 to 20, more preferably HLB 3 to 20,
Most preferably, it is HLB5-15. The amount of the emulsifier to be used is not particularly limited, but is preferably 0.1 to 1000 mg per 100 cm ² of the surface layer (crust) of the porous water-containing flour food, preferably
0.5-500 mg. This range is preferred because adding more than this will cause some problems in flavor. In the present invention, a step of cooling the porous hydrated flour food may be provided after the baking or semi-baking and before the step of including the emulsifier in the surface layer of the porous hydrated flour food. Although the specific method and conditions are not particularly limited,
It is desirable to cool within 6 hours until the temperature becomes 50 ° C. or less.

[0007] In the present invention, a step of reducing the bulk of the porous hydrated wheat flour food treated with the emulsifier as described above is performed. In that case, the bulk may be reduced immediately after the step of including the emulsifier, but aging (leaving, standing, etc.) may be performed during that time. The aging conditions are not particularly limited, but are preferably within 3 hours. Here, the rate of reduction in bulk cannot be uniformly defined depending on the type of the porous water-containing flour food, that is, the balance between the internal space volume and the restoring force. The volume ratio is in the range of 0.1 to 0.9 (volume ratio), and in view of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable it is. In short,
It is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of the porous water-containing flour food include mechanical compression and the like.Specifically, pressure compression by a press machine, or sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place. In the present invention,
The method may include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. Further, in order to maintain quality, packaging may be performed while filling with a single gas or a mixed gas such as nitrogen gas or carbon dioxide gas. In addition, in the case where a freezing step is included, it is desirable to pack the product before thawing. In the present invention, it is preferable to provide a step of freezing or chilling the porous water-containing flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing flour food. This allows
The porous hydrated wheat flour food with reduced bulk can be stored in the form as it is, and the storability is excellent.

Next, the porous hydrated wheat flour food with reduced bulk is subjected to a distribution process such as preservation and transportation, if necessary, and is reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like. Here, the bulk restoration rate by the reheating treatment is 0.5 to 2.0 (volume ratio) to 1 after the heating treatment.
It is about.

[0009]

As described above, according to the technology of the present invention, by adding an emulsifier to the surface layer portion of the porous hydrated wheat flour food before calcination or after calcination or semi-calcination, the baked porous hydrated flour food product can be prepared. It retains the texture to keep the fragrance, which is its characteristic, and suppresses the scattering of water, and can shift to the compression process in a short time, so that productivity is good and resilience is good. In addition, there is also an effect of suppressing the growth of fungi, and it is possible to provide breads and the like having a taste almost freshly baked at any time in stores, restaurants, and homes.

[0010]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Example 1 After blending each component as described below, kneading, fermenting at 28 ° C for 40 minutes, dividing into 40g, taking a bench time of 15 minutes, molding, and shaking at 37 ° C and 85% humidity for 30 minutes Firing, specific volume 5.10
(Cm ³ / g) and a roll pan having a height of 5 (cm) were produced. Mixing of roll bread Strong flour 100.0 parts by weight Yeast 2.0 イ ー ス ト Yeast food 0.1 糖 Sugar 8.0 食 塩 Salt 1.8 〃 Skim milk powder 3.0 〃 Shortening 5.0 モ ノ Monoglyceride 0.3 〃 Water 60.0 を Cool the obtained roll bread (36 g) at -5 ° C for 15 minutes After that, 1 g of a 0.1% aqueous solution of a polyglycerol fatty acid ester of HLB13 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., MO 750) was applied by brush, and ² mg per 100 cm ² was applied to the surface of the roll pan.
Emulsifier. Next, the roll pan was sandwiched between the compression press plates at room temperature, and the height of the roll pan was 1.25 (c
m) (1/4 of initial height) 5 seconds (compression speed)
7.5 (mm / sec)), and put in that state (within 3 minutes after compression) in a freezer at -40 ° C for 1 hour. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. This compression-molded roll bread was stored for one month in a freezer at −20 ° C., taken out, and heated in a microwave oven for 40 seconds. As a result, the height of the roll bread expanded to 4.7 cm. The reheated roll bread had a plump state similar to that at the time of production, and had excellent flavor and texture.

Comparative Example 1 A roll bread obtained by baking under the same conditions as in Example 1 was heated at -5 ° C.
After cooling for 15 minutes under the above conditions, the same compression, freezing, and packaging steps were immediately performed without emulsifier application. The roll bread thus molded was stored for one month in a freezer at −20 ° C. and then taken out and heated in a microwave oven for 40 seconds. As a result, the height of the roll bread expanded only to 2.2 (cm). Also, many cracks occur on the surface of the roll pan during compression,
The appearance was also unfavorable.

Example 2 A roll pan obtained by firing under the same conditions as in Example 1 was used at -5 ° C.
After cooling for 15 minutes under the conditions described above, the emulsifiers shown in Table 1 were added, and the same compression, freezing, and packaging steps as in Example 1 were performed.
Stored in a 20 ° C freezer. The roll pan thus molded was taken out of the freezer the next day, and the appearance after compression molding, an expansion test in a microwave oven, and the appearance and flavor were evaluated. The results are as shown in Table 1. When nothing was contained after cooling, cracks were generated on the surface of the roll pan during compression and the appearance was not favorable. When heated in a microwave oven for 40 seconds, the height of the roll pan was reduced. Expanded only up to 2.0 (cm), but the one containing the emulsifier after cooling had no cracks when compressed, and when heated in a microwave for 40 seconds,
In the same plump state as in the production, the flavor, texture, and appearance were excellent.

[0013]

[Table 1]

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-237453 (JP, A) JP-A-54-26346 (JP, A) JP-A-2-222639 (JP, A) JP-A-63-263 273430 (JP, A) JP-A-9-140322 (JP, A) JP-A-9-163918 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 15/08 A21D 13 / 00

Claims (6)

(57) [Claims] 1. A step of including an emulsifier in the surface layer of a porous hydrated flour food product before or after baking or semi-baking, followed by reducing the bulk of the food by compression, followed by freezing and reheating to obtain a bulk. A method for producing a porous water-containing flour food having a characteristic of restoring. 2. The method for producing a porous hydrated wheat flour food according to claim 1, wherein the means for incorporating an emulsifier is coating, dipping or spraying. 3. The method according to claim 1, wherein the emulsifier is a solution or dispersion of water and / or alcohol. 4. The method for producing a porous water-containing flour food according to claim 1, wherein the porous water-containing wheat flour food is bread. 5. An emulsifier is added in an amount of 0.1 to 1000 per 100 cm ^{2 of the} surface layer.
Compressed frozen water-containing flour food containing 1.0 mg. 6. An emulsifier is added in an amount of 0.1 to 10 per 100 cm ^{2 of} crust.
Compressed frozen bread containing 00 mg.