JP3249663B2 - Frozen bakery products suitable for microwave thawing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen bakery products such as pizza and Chinese steamed bun suitable for microwave thawing.

[0002]

2. Description of the Related Art In recent years, heating cooking using a microwave oven has become widespread. However, this method irradiates microwaves to food, and has the advantage that the time required for heating is short.
Often used for thawing frozen foods.

[0003] However, when the frozen food is a bakery product such as pizza or Chinese steamed bun, there is a problem that the texture is hardened by heating and thawing using a microwave oven, resulting in a strong "pull" and poor crispness. . This is presumably because heating in a microwave oven causes a rapid rise in the temperature inside the food, so that evaporation of water increases, and as a result, the texture is hardened.

[0004] Conventionally, several remedies for these problems have been reported. For example, JP-A-4-66077 discloses a technique of adding an emulsifier to dough, and JP-A-2-222669 discloses a technique of adding oil and fat and egg white. However, both methods have the disadvantage that the effect of improving the texture after microwave treatment is small, and that the flavor of the product is easily impaired.
The reality was that no satisfactory products had yet been obtained.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to cure the texture and to "pull" even if the material is heated and thawed in a microwave oven.
It is an object of the present invention to provide a frozen bakery product which does not cause odor and does not impair the flavor of the product.

[0006]

Accordingly, the present inventor has conducted various studies in the above-mentioned actual situation, and as a result, if the moist heat-treated flour is added to the bakery product, the product can be heated even after heating in a microwave oven. Cured texture and "pulling" were suppressed,
Moreover, they have found that a bakery product having no impaired flavor can be obtained, and the present invention has been completed.

[0007] That is, the present invention uses a wheat flour heat-treated product having a polarized cross and having 4 to 10 times the amylase digestibility of an untreated product as a raw material of a frozen bakery product. A frozen bakery product suitable for

[0008] The moist heat-treated flour referred to in the present invention is obtained by treating wheat flour with saturated steam, and preferably has the following characteristics.

A) The highest viscosity in the amylogram is lower and there is no breakdown compared to untreated flour. b) As a result of the differential scanning calorimeter analysis, the gelatinization start temperature, the gelatinization peak temperature, and the gelatinization end temperature have shifted to the high temperature side, and the gelatinization heat has decreased. c) having a polarization cross. d) High digestibility by amylase (4 to 1 of untreated product)
About 0 times). e) When this is converted into a size liquid and then subjected to heat treatment under pressure in an autoclave, a decrease in the viscosity of the size liquid is small. f) After making this into a size liquid, even if a mechanical shearing force (stirring) is applied, a decrease in the viscosity of the size liquid is small.

The specific method for obtaining the moist heat-treated product of flour is not particularly limited.
As described in No. 130102, both the decompression line and the pressurized steam line are provided, and the inner pressure and the external pressure are put into a heat-tightly sealable container, and the flour is reduced.
By performing heating under pressure by introducing steam or repeating this operation, the flour is heated for a predetermined time and then cooled, or the flour is granulated as in Japanese Patent Application No. 5-74090, and the granulated product is added. And a method of performing a saturated steam treatment under pressure.

In the present invention, the moist heat-treated flour as described above is contained in a frozen bakery product such as a pizza or a Chinese bun, and the content of the whole flour used in the frozen bakery product is determined. The content is preferably 2 to 20% by weight. If the content is too small, it is difficult to achieve the object of the present invention. If the content is too large, the volume of the product becomes small and the texture tends to be inferior. In addition,
Flours in the present invention refer to flour such as wheat flour and rice flour, starch such as corn starch, and soy flour.

In order to obtain the frozen bakery product of the present invention, except for using the moist heat-treated flour, it is possible to use a commonly used raw material, manufacture it according to a conventional method, and then freeze it. Particularly good results are obtained when the water addition is increased within the usual range of 30%. It is preferable to add active gluten and the like as needed.

[0013]

The moisture-heat-treated wheat flour used in the present invention not only retains the grain structure of starch but also has a strong structure. It is thought that the so-called water scattering prevention effect is exerted.

[0014]

The frozen bakery product according to the present invention has a flavor that is not impaired even if it is heated and thawed in a microwave oven, does not cause hardening of the texture, is soft and does not have "pulling". It has a similar good texture.

[0015]

The present invention will be further described below with reference to examples and comparative examples.

Examples 1, 2 and 3 and Comparative Examples 1, 2 and 3 The formulations shown in Table 1 below were prepared, and pizza tables were manufactured according to the processes shown in Table 2. In addition, wheat flour was granulated by a pellet mill (diameter: 3.0 mm) as the moist heat-treated flour.
After that, in an autoclave at a pressure of 1.5 kg / cm ^2,
After performing a saturated steam treatment for 0 minutes, a dried and pulverized product was used.

[0017]

[Table 1]

[0018]

[Table 2]

5 g of pizza sauce is applied to each of the obtained pizza tables (45 g / sheet), and 2 g of salami,
Top with onion 10g and cheese 10g,
This was placed in a 200 ° C. oven and baked again for 4 minutes to produce a pizza pie. The obtained pizza pie was frozen at −20 ° C., and after being frozen and stored for one month, each pizza pie was heated and thawed for 3 minutes in a microwave oven (500 W), and the flavor and texture (crispness, hardness) of the pizza pie were obtained. , Melting in the mouth) were evaluated by 10 panelists according to the evaluation criteria shown in Tables 3 to 6 below, and the average value was determined. The result was as shown in Table 7.

[0020]

Table 3: Flavor 5: Very umami and koku 4: Slight umami and koku 3: Slight umami and koku 2: Almost no umami and koku 1: No umami and no taste

[0021]

[Table 4] crisp 5: crisp and very crisp is good in 4: a little crispy little crisp with a good 3: Slightly There is a sticky slightly crisp bad 2: sticky little, pull is strong, a little crisp bad 1: Strong pull, poor crispness

[0022]

[Table 5] Hardness 5: Fragile, light texture and soft taste 4: Slightly brittle, slightly light texture and soft taste 3: Slightly soft but slightly elastic 2: Slightly hard and elastic 1: Hard and lumpy

[0023]

[Table 6] Melt in mouth 5: Melt to spread in mouth, melt in mouth very good 4: slightly melt in mouth 3: slightly melt in mouth 2: slightly melt in mouth 1: poor in mouth melt

[0024]

[Table 7]

According to the results shown in Table 7, the pizza according to the present invention containing 2 to 20% of the moist heat-treated flour in the whole flour raw material in the pizza dough has a higher electronic value than the pizza containing no moist heat-treated flour. It can be seen that both the flavor and the texture after thawing by the microwave are excellent.

Examples 4, 5 and 6 and Comparative Examples 4 and 5 The ingredients shown in Table 8 below were prepared, and Chinese buns were produced according to the steps shown in Table 9. As the moist heat-treated product of flour, after flour was granulated (4.5 mm in diameter) by a pellet mill, a pressurized continuous steaming can (Fujiwara Steamer Co., Ltd.)
The product was subjected to a saturated steam treatment at a pressure of 2.0 kg / cm ^{2 for} 4 minutes under the pressure of 2.0 kg / cm ² and then dried and pulverized.

[0027]

[Table 8]

[0028]

[Table 9]

After cooling each of the obtained Chinese steamed buns,
Stored frozen at 0 ° C. for 20 days. Do not wrap each frozen Chinese steamed bun in a microwave oven (500W) for 60 minutes.
After heating and thawing for 2 seconds, the appearance, internal phase, texture and texture (crispness, mouth melting) of the Chinese bun were evaluated by 10 panelists according to the evaluation criteria shown in Tables 10 to 14 below. When the average value was calculated, it was as shown in Table 15.

[0030]

[Table 10] Appearance 5: White and glossy, large volume 4: Slightly white and glossy, slightly large volume 3: Normal 2: Lack of glossiness, slightly small volume 1: Lack of glossiness, rough surface Small in volume

[0031]

[Table 11] Inner phase 5: Very fine and uniform 4: Fine and almost uniform 3: Normal 2: slightly coarse and slightly non-uniform 1: coarse and non-uniform

[0032]

[Table 12] Tactile sensation 5: Soft and moist feeling 4: Slightly soft and slightly moist feeling 3: Normal 2: Slightly hard and slightly dry feeling 1: Hard and dry feeling

[0033]

[Table 13] Crispness 5: Moist and very crisp 4: Slightly moist and slightly crisp 3: Slightly sticky and slightly crisp 2: Slightly sticky, strong and slightly crisp 1: Strong pull, poor crispness

[0034]

[Table 14] Melt in mouth 5: Melt to spread in mouth, melt in mouth very good 4: slightly melt in mouth 3: slightly melt in mouth 2: slightly melt in mouth 1: poor melt in mouth

[0035]

[Table 15]

From the results in Table 15 above, it can be seen that the Chinese steamed bun according to the present invention containing the moist heat-treated flour in the whole flour raw material in the Chinese steamed bun dough in comparison with the Chinese steamed bun containing no heat-treated wheat flour is included. However, it can be seen that the appearance, internal phase, touch and texture after thawing in a microwave oven are all excellent.

Continuation of the front page (56) References JP-A-2-222669 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/48 A21D 13/08 A23L 3/365 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A refrigeration suitable for microwave thawing, characterized by using a moist heat-treated flour having a polarization cross and having an amylase digestibility of 4 to 10 times that of an untreated product as a raw material of a frozen bakery product. Bakery products. 2. The frozen bakery product according to claim 1, wherein the content of the moist heat-treated flour is 2 to 20% by weight of the whole flour used in the frozen bakery product.