JP3058208B2 - Breads suitable for microwave heating and compositions used therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to breads (hereinafter referred to as "range-up breads") suitable for heating in a microwave oven and a composition for such breads. The present invention relates to a range-up bread having almost no texture, wrinkles, shrinkage and the like, and a composition used for producing the bread.

[0002]

2. Description of the Related Art Generally, it takes more than one day for consumers to obtain bread because of its large-scale production. The problem is that the characteristic softness is lost.

The measures taken in the bread industry to date to address this problem can be broadly divided into the following two: Bread with a slow aging is manufactured by adding various ingredients, improving the baking method, and the like. The product will be sold shortly after firing by increasing the number of deliveries or opening an oven fresh shop.

[0004] However, the above-mentioned countermeasures cannot sufficiently meet the needs of consumers who want to eat soft and warm bread, and also raise problems such as increase in distribution costs and production costs. Is not yet reached.

[0005] Under these circumstances, as a method of solving this aging problem from another viewpoint, bread-up of bread has recently attracted attention, and a study has been conducted on the assumption that bread is eaten within a short period of time. Although the range-up bread is warm and very soft immediately afterwards, it has the drawbacks that the bread hardens rapidly, has a strong texture, shrinks and shrinks, and the surface can be wrinkled. I have.

[0006] Regarding this problem, for example, Japanese Patent Laid-Open No.
In the case of 22639, a frozen bread containing an emulsifier in an amount of 1 to 6% by weight with respect to wheat flour gives a texture when the range is increased,
It is reported that loss can be suppressed. In addition, Japanese Unexamined Patent Publication
4-47334 and JP-A-63-287435, the improvement of the texture after the range is improved by adjusting the amount of fats and oils added to wheat flour, adjusting the ratio of fats and oils, adding water and other ingredients, and changing the baking conditions. It is reported that can be.

However, even in these techniques, as can be seen from the contents, a large amount of an emulsifier is added,
Because it is an improvement by changing the conditions, even if the drawbacks of range up bread can be solved to some extent, the original flavor of bread,
There is a problem that the texture changes, and at present, the above problems have not been sufficiently solved.

[0008]

DISCLOSURE OF THE INVENTION The present invention provides breads suitable for microwave heating and a composition used therefor, which have solved the problems such as aging, pulling, and surface wrinkling after range-up.

[0009]

Means for Solving the Problems In view of such circumstances, the present inventors have conducted intensive studies to overcome these problems, and as a result, a liquid crystal state or an α-crystal gel state which easily acts on gluten and starch in bread dough. The problem of range up can be solved by adding an appropriate amount of emulsifier to the bread dough, and, further, together with the emulsifier in the above state,
The present inventors have found that the problem of range-up bread can be dramatically solved by using an enzyme and a water retention agent together, and have completed the present invention.

Here, the liquid crystal state of the emulsifier refers to an emulsifier dispersed in a neat or gel form in an aqueous solution and having any one of a hexagonal structure, a cubic structure, a lamellar structure and an inverted hexagonal structure. α
The crystalline gel state is a form of a gel-like emulsifier in an α-crystalline state by draining water.

That is, a first aspect of the present invention is to prepare breads suitable for microwave heating, which are dissolved or dispersed in water and at least a part of which is added with an emulsifier in a liquid crystal state or an α-crystal gel state.

A second aspect of the present invention is to dissolve or disperse in water, at least a part of which is in a liquid crystal state or an α-crystal gel state, and one or more kinds selected from proteases, amylases and water retention agents. Bread made by adding

A third aspect of the present invention is to dissolve or disperse in water to form at least a part of an emulsifier in a liquid crystal state or an α-crystal gel state and one or more kinds selected from proteases, amylases and water retention agents. The composition for a microwave oven for heating is contained therein.

Hereinafter, the present invention will be described in detail. In the present invention, breads are made of wheat flour as a main raw material, to which water and the like are added, and other raw materials are further added as necessary, and through a fermentation step of adding baker's yeast, the obtained dough is baked. Or fried or steamed, and includes, in addition to the above-mentioned raw materials, those mixed with grains other than flour, such as rye.

The fats and oils in the present invention are suitably selected from edible animal and vegetable fats and oils and their hardened oils, transesterified oils, fractionated oils and the like according to the purpose, and may be used alone or in combination of two or more. Used.

Examples of the emulsifier in the present invention include glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, stearyl organic acid ester and salts thereof. As the fatty acid in the emulsifier, a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is used alone or in combination of two or more.

The glycerin fatty acid ester includes
Glycerin fatty acid monoester (commonly known as monoglyceride) and glycerin organic acid fatty acid monoester are exemplified. In addition, as the organic acid residue in the glycerin organic acid fatty acid monoester, for example, acetic acid, propionic acid, fatty acid monocarboxylic acid composed of lower fatty acids such as butyric acid, oxalic acid, aliphatic saturated dicarboxylic acid such as succinic acid, Examples include aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid, lactic acids, malic acid, tartaric acid, oxyacids such as diacetyltartaric acid, citric acid, and amino acids such as glycine and aspartic acid.

The sorbitan fatty acid ester is an ester of sorbitan and a fatty acid, and is usually an ester having one to three fatty acids bonded to one molecule of sorbitan.

Examples of the polyglycerin fatty acid ester include those having 1 to 5 fatty acids from polyglycerin fatty acid monoester to polyglycerin fatty acid pentaester, or polyglycerin condensed ricinoleate.

The above-mentioned polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a monoester of polyglycerin having a degree of polymerization of glycerin of 2-3 and condensed ricinoleic acid having a degree of condensation of ricinoleic acid of 3-5. Alternatively, a mixture of diesters is used.

The sucrose fatty acid ester is a sucrose ester formed by reacting a hydroxyl group in sucrose with a carboxyl group of a fatty acid, and the number of fatty acids that react with sucrose is 1 to 8 from the number of hydroxyl groups of sucrose.

The above-mentioned propylene glycol fatty acid ester is an ester of propylene glycol and a fatty acid, and is usually obtained by esterifying one hydroxyl group of propylene glycol.

Examples of the stearyl organic acid esters and salts thereof include stearyl lactic acid, sodium stearyl lactate, calcium stearyl lactate, sodium stearyl fumarate and the like.

Among emulsifiers, those which are particularly effective in improving the texture of range-up bread are glycerin fatty acid monoester, glycerin organic acid fatty acid monoester, sorbitan fatty acid ester, stearyl organic acid ester, and salts thereof.

In the present invention, at least a part of the emulsifier must be in a liquid crystal state or an α-crystal gel state in order to sufficiently act on starch and protein in bread dough. In order to bring the emulsifier into a liquid crystal state or an α-crystal gel state, it is effective that the water-soluble emulsifier is mixed in a state of being sufficiently dissolved in the form of an aqueous solution, and is mixed with water having an HLB of 7 or less. It is necessary to add an insoluble emulsifier after dispersing it in water. For example, glycerin fatty acid monoester which easily forms liquid crystal, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester,
For stearyl organic acid esters and their salts,
By adding in the form of an aqueous solution or suspension, a sufficient effect can be obtained with a small amount of addition without substantially changing the flavor and texture of bread. The amount of the emulsifier for forming the liquid crystal is preferably 0.1 to 10% (based on weight, the same applies hereinafter) with respect to flour, more preferably 0.2 to 1%,
If the ratio is out of this range, there are problems such as insufficient effects and poor flavor of the resulting bread. Further, the ratio of the liquid crystal in the emulsifier is preferably 10% or more, more preferably 30% or more. If the ratio is less than this, a sufficient effect cannot be obtained.

The reason why the emulsifier in a liquid crystal or α-crystal gel state is particularly effective when added to a range-up pan is unknown, but the emulsifier in the above-mentioned form has good dispersibility in dough. It is presumed that the gluten and starch in the dough act sufficiently from the mixing stage to improve the gluten network and suppress the gelatinization of starch.

In order to stabilize the liquid crystal and the α-crystal gel,
It is effective to use generally known polyhydric alcohols such as sorbitol, glycerin, propylene glycol, and saccharides, and organic acid salts for neutralizing free fatty acids slightly contained in the emulsifier.

The proteases in the present invention include:
For example, any of various commercially available protease agents can be used. For example, protease A “Amano”, protease M “Amano”, protease P “Amano”, protease N “Amano”, and papain W-40 manufactured by Amano Pharmaceutical Co., Ltd. And Sumiteam AP, Sumiteam MP, and Sumiteam LP manufactured by Shin Nippon Chemical Co., Ltd., and these may be used alone or in combination of two or more. The name of the enzyme is
Both are trade names. The amount of proteases to be added is preferably in the range of 5 to 2500 units per 1 kg of flour, in which the protease activity at pH 5.5 measured by a commonly used protease activity measuring method described later is used.

Similarly, for the amylase in the present invention, any of the commercially available amylase agents can be used. Examples of the α-amylase include Amylase AD “Amano”, Amylase AK “Amano”, and Nagase Seikagaku Co., Ltd. Denateam SA-7, manufactured by Amano Pharmaceutical Co., Ltd.
Isoamylase such as Sumiteam S of Shin Nippon Chemical Co., Ltd., Daviase of Daikin Industries Co., Ltd., and biozymes A and β-amylase "Amano" of Amano Pharmaceutical Co., Ltd. As Amano Pharmaceutical Co., Ltd. isoamylase "Amano", pullulanase "Amano" and the like, as glucoamylase, Amano Pharmaceutical Co., Ltd. Gluczyme NL,
Gluczyme AF, Sumiteam AN, Sumiteam AL, Sumiteam SG of Shin Nippon Chemical Co., Ltd. and the like can be mentioned, and these can be used alone or in combination of two or more. The names of the above enzymes are trade names. The use range of the amylase is preferably such that the amylase activity at pH 5.5 measured using the activity measuring method described later is 5 to 2500 units per 1 kg of flour. Proteases and amylases are inadequately effective when the amount is less than the above, and when the amount exceeds this range, the dough becomes sticky. The method for measuring protease activity and the method for measuring amylase activity are described below.

"Protease activity measurement method (folin method)" (1) Reaction reagent A solution: 0.4 M TCA solution B solution: 0.4 M Na ₂ CO ₃ solution C solution: Folin reagent

(2) Method for measuring enzyme activity 1.0 ml of enzyme solution (preliminary incubation at 30 ° C. for 10 min) ↓ 1.0 ml of substrate (preliminary incubation at 30 ° C. for 10 min ) Reaction at 30 ° C. for 10 min ↓ TCA solution Add 0 ml (reaction completed) Leave at 30 ° C for 25 min ↓ Filter with filter paper (No. 6) 1.0 ml Preparative Na ₂ CO ₃ solution 5.0 ml ↓ Folin reagent 1.0 ml Leave at 30 ° C for 20 min ↓ OD 660 nm measurement Note 1) Denatured hemoglobin was used as a substrate. Note 2) Buffer N / 10 acetate buffer (used for substrate and enzyme dissolution) Note 3) The enzyme titer was calculated by the following formula using the amount of free tyrosine calculated from the tyrosine standard curve. Enzyme titer (μ / g) = amount of tyrosine in 1 ml (μg) x 4 x enzyme dilution x 1 / amount of enzyme solution reacted (ml) x reaction time (min
)

[0032] "Amylase activity measurement method" (1) substrates and reagents Substrate: 2 wt% soluble starch solution or 2 wt% amylopectin solution Buffer: N / 10 acetate buffer solution _{A: 0.24 M CuSO 4 · 5H 2} O B Liquid: mixed solution of 1.22 M Rochelle salt and 2.575 M NaOH Liquid C: 30 wt% KI aqueous solution Liquid D: 25 wt% H ₂ SO ₄ aqueous solution Titrant: N / 20 sodium thiosulfate liquid

[0033]

(3) Activity calculation Amylase activity (BL-AV) × 1.6 × F = glucose produced (mg) Glucose produced (mg) × dilution factor × 1/10 = titer (μ /
g) Note) BL: Blind value (solution added after addition of solution B) F: Factor of N / 20 sodium thiosulfate Note) α-amylase, β-amylase and glucoamylase are soluble in the amylase activity measurement method Measured using starch solution as substrate. Isoamylase is measured using amylopectin solution as a substrate.

The water retention agent in the present invention is a material for improving the texture of a range-up bread by suppressing the evaporation of water from the bread at the time of range-up, such as corn starch, cane starch, potato starch, tapioca starch. , Rice starch and other natural starches; acid-modified starch, enzyme-modified starch, oxidized starch, dialdehyde starch, crosslinked starch, modified starch such as esterified starch; maltodextrin, cyclodextrin,
Various dextrins and oligosaccharides such as reduced maltose, cyclodextrin, and starch syrup; seaweed-related substances such as seaweed, agar, sodium alginate, and carrageenan; Viscose substances such as gum, karaya gum, almond gum, gati gum, curdlan; cellulose-related substances such as viscose, methylcellulose, ethylcellulose, carboxymethylcellulose, hydroxyethylcellulose; glue, casein, gelatin, egg white, plasma protein, gluten, soy protein, etc. Protein, polyvinyl alcohol, polyethylene glycol, polypropylene glycol, polyacrylamide, polyacrylic acid, polyvinyl Pyrrolidone, water-soluble alkyd, polyvinyl ether, polymaleic acid copolymer, synthetic polymers such as polyethylene imine, and other lignin, chitin,
Examples thereof include polylaud, galactomannan, glucomannan, and inulin, and these can be used alone or in combination of two or more. The addition amount of the water retention agent is preferably 0.1 to 5%, more preferably 0.3 to 2%, based on flour.

Among the above substances, those particularly effective for improving the texture of a range-up bread include cross-linked starch, reduced maltose,
Guar gum, xanthan gum, curdlan and the like.

The above-mentioned additives may be added and sufficiently kneaded at the time of kneading the dough. For example, in the case of using the sponge method as a baking method, any of sponge addition and main kneading may be added.

The composition of the present invention may be in any form as long as it contains an emulsifier having at least a part thereof in a liquid crystal state or an α-crystal gel state, and one or more selected from proteases, amylases and water retention agents. Well, there is no particular limitation.

As a method for preparing the composition, for example, water, a water retention agent, a polyhydric alcohol, and a saccharide are added, and a water-soluble emulsifier is added while stirring at 60 ° C. or higher. Next, glycerin fatty acid monoester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, stearyl lactic acid and its salts, propylene glycol fatty acid ester, polyglycerin fatty acid ester of HLB 7 or less, etc., which are emulsifiers for forming liquid crystals, are added and sufficiently stabilized. (Hereinafter referred to as an emulsifier aqueous phase). As for the water-soluble emulsifier, those which dissolve at room temperature may be added after cooling the emulsifier aqueous phase in which liquid crystals are formed. Next, it is prepared by adding and dissolving a lipophilic emulsifier that does not form a liquid crystal or an α-crystal gel, gradually adding fats and oils kept at 60 ° C. or higher, and mixing and emulsifying. Usually, the amount of the fat or oil to be added is preferably 3 to 100 parts (by weight, the same applies hereinafter) based on the emulsifier aqueous phase.

The water retention agent may be added to either the aqueous phase or the fat or oil, but may be added to the one that is easily dispersed and dissolved depending on the type of the water retention agent. In addition, the enzyme may be added by adding a powder to a cooled emulsifier aqueous phase as it is, by adding it to a cooled oil or fat after dispersing it, or by adding it to a composition after dissolving it in powder or liquid sugar, sorbitol, etc. Or any other method, and is not particularly limited. However, when a water retention agent that is decomposed by an enzyme is used, it is better to add the water retention agent and the enzyme to separate phases (aqueous phase, oil and fat). It is preferable to add the enzyme so that the protease activity and the amylase activity are respectively 100 to 50,000 units per 1 kg of the composition.

Emulsifier The mixing ratio of an emulsifier, a water retention agent, a polyhydric alcohol, a saccharide, and water to be added to the aqueous phase is not particularly limited, but preferred examples thereof include glycerin organic acid fatty acid ester and polyglycerin. Fatty acid esters,
Sucrose fatty acid esters, stearyl lactic acid and their salts,
One of glycerin fatty acid monoester, sorbitan fatty acid ester and propylene glycol fatty acid ester
10 to 70 parts of a kind or two or more kinds, 0.1 to 50 parts of one or more kinds of water retention agents such as proteins and polysaccharides, polyhydric alcohols such as sorbitol, glycerin and propylene glycol, liquid sugar and glucose And a mixture of 0 to 60 parts of water and 0 to 40 parts of water. The amount of the composition to be added is from 1 to 10 flour.
% Is more preferable, and more preferably 2 to 8%. If the ratio is out of this range, problems such as insufficient effect and stickiness of the fabric are caused. In addition, the addition of the composition is appropriate at the time of adding fats and oils in the case of the straight method, before the sponge mixing in the case of the sponge method, and at the time of adding the fats and oils of the main kneading, in the case of the sponge method before the sponge mixing. The addition is more effective.

[0042]

EXAMPLES Hereinafter, the present invention will be described based on examples and comparative examples, but the present invention is not limited by these. In addition, all formulations in Examples and Comparative Examples are parts by weight.

Examples 1 to 8 and Comparative Examples 1 to 5 A liquid state emulsifier alone, a case where a liquid crystal state emulsifier is combined with one or more of proteases, amylases and water retention agents, and a powder state In order to compare the case where the emulsifier and other additives alone were added and the case where no emulsifier was added alone, mountain-shaped bread was produced by the medium-class method using the buns shown in Tables 1 and 2, and the mixture was prepared at 20 ° C. After storage for a day, the internal phase and specific volume were evaluated and the range was increased under certain conditions, and aging, texture and the like were evaluated.

[Bread-making process] Medium mixing: low speed 2 minutes, medium speed 2 minutes (kneading temperature 24.
5 ° C) Fermentation: 30 ° C, 4 hours Main kneading mixing: Put all ingredients except fats and oils into a mixer,
2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed, and then add fats and oils and mix for 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed (kneading temperature 2
8 ° C). Floor time: 30 ° C, 5 minutes, rounded: After processing the dough with a commercial meat chopper,
400g by hand, rounding Molding: Immediately after splitting and rounding, molding with a moulder Wheel: temperature 38 ° C, humidity 80% Firing: 210 ° C, 20 minutes

In the table, the evaluation was performed by five panelists. As a range-up condition, bread stored at 20 ° C. for one day is sliced into 2 cm, and the center is 5 cm × 5.
Using the ones cut to a cm, four pieces at a time were microwaved up in a microwave oven of 600 W for 4 minutes. The aging was measured by the stress when the bread was compressed to 1 cm using the bread whose range was increased.

[0046]

[Table 1]

[0047]

[Table 2]

Note) 1) Glycerin monostearate (Sunsoft No. 8000, manufactured by Taiyo Kagaku) is used as the emulsifier, and the liquid crystal of the emulsifier is prepared by gradually adding the emulsifier powder to the same amount of water as the emulsifier at about 65 ° C. Prepared. 2) Protease A "Amano" manufactured by Amano Pharmaceutical Co., Ltd. was used. 3) Amylase used was α-amylase denateam SA-7 manufactured by Nagase Seikagaku Corporation. 4) As a water retention agent, Paindex # 100 manufactured by Matsutani Chemical was used. 5) The unit of aging (hardness) of bread is (dyne / cm ² ) × 10 ⁴
It is.

From the results shown in Tables 1 and 2, in Examples 1 to 8, the internal phase of the bread was better and the specific volume was larger than that in Comparative Examples 1 to 5, and the aging and texture after the range was improved were also good. You can see that there is. In particular, emulsifiers in the liquid crystal state, proteases,
In Example 8 to which all the amylase and the water retention agent were added, the internal phase, the specific volume, the aging after range up, and the texture were all favorable.

Examples 9 to 16 and Comparative Examples 6 to 10 Butter rolls were prepared by the medium-class method using the butter rolls shown in Tables 3 and 4, and stored at 20 ° C. for 1 day. The range is improved under certain conditions and the texture is evaluated.
The appearance was evaluated. In addition, the bread after storage for one day is
With respect to those frozen and stored at 0 ° C. for 1 week, the range of the frozen products was increased as they were under the same conditions, and the same evaluation was performed.

[Bread-making process] Bread mixing: low speed 2 minutes, medium speed 2 minutes (kneading temperature 25
° C) Fermentation: 30 ° C, 2.5 hours Main kneading mixing: Put all ingredients except fats and oils into a mixer,
Add 2 minutes of low speed, 3 minutes of medium speed, 1 minute of high speed, and further add fats and oils, mix for 2 minutes of low speed, 3 minutes of medium speed, and 1 minute of high speed (kneading temperature 2
8 ° C). Floor time: 30 ° C, divided for 20 minutes, rounded: 45g of dough by hand, rounded Bench time: 30 ° C, 20 minutes Molding: Molding with a butter roll moulder Wheel: temperature 38 ° C, humidity 80% Firing: 200 ° C , 10 minutes In addition, put up 4 butter rolls in the range and 6
The test was performed in a microwave oven of 00W for 90 seconds in a microwave range.

[0052]

[Table 3]

[0053]

[Table 4]

From the results shown in Tables 3 and 4, almost the same results as in the case of the buns were obtained.
In Nos. To 16, the bread had a good internal phase and a large specific volume, and the texture after the range-up was good for both unfrozen and frozen products. In particular, the bread of Example 16 in which the liquid crystal state emulsifier, protease, amylase, and water retention agent were all added showed good results.

Examples 17 to 24, Comparative Examples 11 to 15 Chinese man was prepared by the straight method using the Chinese man shown in Tables 5 and 6, and the same evaluation was performed.

[Baking process] Mixing: All the ingredients except fats and oils are put into a mixer, and mixed for 3 minutes at low speed, 4 minutes at medium speed, and further mixed with oil and fat at 3 minutes at low speed and 4 minutes at medium speed (kneading temperature 27 ° C.). ). Fermentation time: 30 ° C, 30 minutes Divided, rounded: 70 g of dough by hand, rounded Bench time: 30 ° C, 10 minutes Molding: After degassing with a moulder, mold 30g of commercially available Chinese man meat bean paste. Temperature 38 ° C, Humidity 80% Steaming: 15 minutes in a sailo Range up is 600W microwave oven with 4 Chinese man
The test was performed for 120 seconds at a high range with individual pieces.

[0057]

[Table 5]

[0058]

[Table 6]

From the results shown in Tables 5 and 6, the effect of the present invention is sufficient even in the case of Chinese man which is steamed bread.
In Examples 17 to 24, the internal phase was better and the appearance and texture after range up were better than those in Examples 17 to 24.
In Nos. To 24, there was no texture reduction, and the original Chinese man texture was maintained even after the range was increased.

Examples 25 to 36 Compositions shown in Table 7 were prepared. That is, xanthan gum, guar gum, water, liquid sugar and sorbitol in the same table were added and mixed well. Next, in the case of adding sucrose monostearate and decaglycerin monostearate, these were added, stirred at about 65 ° C., and dispersed and dissolved. Next, an emulsifier for forming a liquid crystal, succinic acid monoglyceride (stearate), glycerin monostearate, and propylene glycol monostearate were gradually added to form a liquid crystal. Added later). afterwards,
It was cooled to around 30 ° C. Next, a sorbitol solution in which the enzyme was dispersed was added and mixed to prepare a composition.

[0061]

[Table 7]

Next, using the above composition, a bun-shaped bread was prepared under the same conditions as in Tables 1 and 2 using the buns shown in Table 8, and the same evaluation was performed. From the results in Table 8, it can be seen that even when the additives are added at once, the effects of the present invention are sufficiently exhibited, the internal phase is good, and a large specific volume bread is obtained. The appearance was also a good result. Also,
Example 2 using a composition that differs only in the presence or absence of oil in the composition
From Comparative Examples 5 to 28 and Examples 33 to 36, it is considered that the presence or absence of the oil in the composition is almost irrelevant to the effect. In addition, the results of Example 30 in which one kind of protease and four kinds of amylase were added were particularly good, a bread with a feeling of volume was obtained, there was no wrinkle due to shrinkage even after the range was increased, and a good texture without pulling was obtained. Was.

[0063]

[Table 8]

[0064]

As described above, according to the present invention, breads having a good internal phase and a large specific volume can be obtained in bread making such as buns, butter rolls, and Chinese man. It has a good appearance and can almost completely solve the problems of range-up bread such as rapid aging, strong pulling, and surface wrinkling when the range of normal bread is range-up. Further, the composition containing the additive of the present invention exhibits the same effect, and the problem of the range-up bread can be solved only by adding this composition. As described above, the technology of the present invention is streamlining and, at present, progressing in simplification, is not limited to range-up bread, but also broadly rationalizes the industrial production of bread,
Its usefulness is extremely large, which contributes to labor saving.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kozo Oya 684-33- 10A-30, 30-30 Yamanoue, Hiraoka-cho, Kakogawa City, Hyogo Prefecture (72) Inventor Kiyotaka Kobayashi 6951 Parkside 101, Mizuko, Fujimi-shi, Saitama (72) Invention Person Kan Hirakawa 3-6-8 Nishihata, Takasago City, Hyogo Prefecture (58) Field surveyed (Int. Cl. ⁷ , DB name) A21D 2/16-8/04

Claims (5)

(57) [Claims] 1. Breads suitable for microwave heating, which are dissolved or dispersed in water and at least a part of which is added with an emulsifier in a liquid crystal state or an α-crystal gel state. 2. The bread according to claim 1, further comprising one or more selected from proteases, amylases and water retention agents. 3. The bread according to claim 2, wherein the content of the protease is in the range of 5 to 2500 units in protease activity per 1 kg of flour. 4. An amylase comprising α-amylase and β-amylase.
The breads according to claim 2, comprising one or more kinds selected from amylase, isoamylase and glucoamylase, and having a content of amylase activity of 5 to 2500 units per 1 kg of flour. 5. An electron which is dissolved or dispersed in water and contains at least a part of an emulsifier in a liquid crystal state or an α-crystal gel state and one or more selected from proteases, amylases and water retention agents. A composition for a microwave oven.