JP3617746B2 - Method for producing porous hydrous flour food - Google Patents

Description

【０００８】
多孔性含水小麦粉食品中の澱粉のα化度を７５％以下に制御することは、多孔性含水小麦粉食品の配合面、製造方法、焼成後の加工工程の何れにより行われてもかまわない。
具体的には、配合面から制御する方法としては、製造・焼成工程においてα化しにくい澱粉を配合することや、澱粉のα化を抑制する添加剤を配合することによっても可能であり、逆に焼成後の工程で老化（β化）しやすい（α化度を低下させる）澱粉（例えばコーンスターチ、米粉）を添加することや、老化（β化）を促進する添加剤を配合することで実現できる。
又、焼成条件を制御することによって、澱粉のα化を抑制するか、焼成後の老化（β化）を促進することによっても実現できる。
更には、焼成後の加工工程において、焼成品の圧縮成型までの温度・湿度条件を制御することにより、同様に澱粉のα化を抑制あるいは老化（β化）を促進することでも実現できる。この際、パンの各部位の温度差を２０℃以下、好ましくは１５℃以下に制御すると老化が均一に行われ、より復元性が向上する。この制御方法としては、例えば環境温度６０℃以下で２０分以上の自然放冷があげられる。必要であれば、保温、冷蔵、冷凍設備を用いたり、冷媒等を噴霧したり、浸漬したりして冷却時間を短縮してもよい。また、その後、加熱器、蒸し器、オーブン等により加熱を行ってもよい。
【０００９】
本発明においては、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の前または後に該食品を包装する工程を含むことができる。この包装の工程は、常法の技術により行われる。
本発明では、加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程の後あるいは同時に多孔性含水小麦粉食品を冷凍または冷蔵処理する工程を設けるのが好ましい。これにより、嵩を減少させた多孔性含水小麦粉食品をそのままの形態で保存することが可能であると共に保存性も優れたものとなる。
【００１０】
本発明の方法によって得られた嵩を減少させた多孔性含水小麦粉食品は、必要により保存、運搬等の流通過程におかれ、販売店、外食産業店または家庭にて、再加熱し、嵩を復元させて食される。この再加熱の手段としては、乾式手段である電子レンジやオーブンレンジによるものが好ましいが、蒸し器等を使った湿式手段でもよい。又、その他の加熱によるものでもよいが、内部振動加熱手段、具体的には電子レンジによることが、利便性、復元性等の点から好ましい。
本発明の多孔性含水小麦粉食品の製造方法の実施においては、具体的に以下のような態様が考えられるが、これらは全て本発明の実施要項に含まれる。
例えば、▲１▼第１工程の加熱処理した多孔性含水小麦粉食品の嵩を減少させる工程（以下、本願第１工程と言う）をパン等の製造業者が行い、第１工程後の多孔性含水小麦粉食品の嵩を再加熱により復元させる工程（以下、本願第２工程と言う）をコンビニエンスストアー等の販売店が行う場合、▲２▼本願第１工程をパン等の製造業者が行い、本願第２工程もパン等の製造業者が行う場合、▲３▼本願第１工程をパン等の製造業者が行い、本願第２工程を消費者が家庭や職場で個人的に行う場合。
ここで、再加熱処理による嵩の復元率は、加熱処理後の１に対して０．５ 〜２．０ （体積比）程度である。
【００１１】
【発明の効果】
このようにして、本発明の技術によれば、パン類等の多孔性含水小麦粉食品の嵩を減少させた状態で流通、保管することができるので、その際の経費削減を図ることが出来ると共に、販売店、外食産業店、家庭において、何時でも焼き立てに近い味を有するパン類等を効率的に生産し提供することができる。また、パンの外観が良好（シワやひび割れがない）で、復元性も優れている。
【００１２】
【実施例】
以下、実施例により本発明を更に具体的に説明する。
実施例１〜４、比較例１
以下の工程・処方に従って、バターロールを製造した。
下記配合表に従い中種生地を混捏した。下記表中の数値は、小麦粉の合計１００ 重量部に対する重量部で示されている。
強力粉 ７０ 重量部
イースト ２ 重量部
イーストフード ０．１ 重量部
モノグリセリド ０．３ 重量部
水 ４０ 重量部
中種生地を低速３分・中速１分の混捏後、２８℃・湿度７５％の発酵室に４時間３０分おいた後、更に下記原材料を添加し、十分に混捏した。
強力粉 ３０ 重量部
上白糖 １２ 重量部
脱脂粉乳 ６ 重量部
塩 ２ 重量部
ショートニング ６ 重量部
バター ４ 重量部
水 ２２ 重量部
即ち、ショートニング、バターを除く上記原材料を添加し、低速３分・中速２分でミキシング後、ショートニング、バターを加えて更に低速２分・中速３分・高速３分でミキシングを行い、２８℃・湿度７５％の発酵室にて２０分フロアタイムをとり、４０ｇずつに分割後、さらに２０分ベンチタイムをとり、成型後、３８℃・湿度８５％で４０分ホイロ後、２２０ ℃のオーブンにて１０分間焼成し、比容積５．２３（ｃｍ^３／ｇ）のバターロールを製造した。
澱粉のα化度の異なるバターロールを得るための一手段として、得られたバターロールを焼成直後に、２０℃・湿度６０％の発酵室に放置し、放置時間を制御することでα化度の異なるバターロールを得た。
放置時間と得られたバターロールのα化度、またパン各部位の温度差を表１に示す。尚、パンの温度は各部位に熱電対を挿入することにより測定した。
【００１３】
【表１】

【００１４】
これらのα化度の異なるバターロールを、圧縮プレス板にはさんで、比容積が１．８０（ｃｍ^３／ｇ）となるまで６秒で圧縮により嵩を減少させ、その状態で−３０℃まで急速冷凍した。次に、嵩を減少されたバターロールをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後、密封包装した。この圧縮成型されたバターロールを、−２０℃で１週間、冷凍保存後に取り出し、電子レンジ（５００ Ｗ）で４０秒／個加熱し、復元性（レンジ加熱後の比容積）および外観の評価を行った。結果を表２に示す。
尚、比容積は、下記の如く、なたね種子を用いた常法により測定した。
【００１５】
【数２】

【００１６】
【表２】

【００１７】
表２の結果からも明らかなように、澱粉のα化度が７５％以下であるバターロールを用いた実施例１〜４のサンプルは、復元性が良好で、しわ・ひび割れもなく外観に優れていた。
【００１８】
実施例５〜７、比較例２
以下の工程・処方に従って、バターロールを製造した。
表３に従い中種生地を混捏した。表中の数値は、小麦粉の合計１００ 重量部に対する重量部で示されている。
【００１９】
【表３】

【００２０】
尚、実施例５は、通常、製パン用のソフナーとして添加されているモノグリセリドを無添加とした例であり、又、実施例６、７は、老化の早いコーンスターチまたは米粉を添加した例である。
中種生地を低速３分・中速５分の混捏後、２８℃・湿度７５％の発酵室に４時間３０分おいた後、更に本捏材料を添加し、十分に混捏した。
即ち、ショートニング、バターを除く本捏材料を添加し、低速３分・中速２分でミキシング後、ショートニング、バターを加えて更に低速２分・中速３分・高速３分でミキシングを行い、２８℃・湿度７５％の発酵室にて２０分フロアタイムをとり、４０ｇずつに分割後、さらに２０分ベンチタイムをとり、成型後、３８℃・湿度８５％で４０分ホイロ後、２２０ ℃のオーブンにて１０分間焼成し、比容積５．２８（ｃｍ^３／ｇ）のバターロールを製造した。
得られたバターロールの内、実施例５〜７のものについては、２０℃・湿度６０％の発酵室に１２時間放置した。また、比較例２のものについては１５分間放冷した。
これらのバターロールのα化度を表４に示す。
これらのα化度の異なるバターロールを、圧縮プレス板にはさんで、比容積が１．８０（ｃｍ^３／ｇ）となるまで６秒で圧縮により嵩を減少させ、その状態で−３０℃まで急速冷凍した。次に、嵩を減少されたバターロールをプレス板から開放し、包装フィルムに導入し、窒素ガス置換後、密封包装した。この圧縮成型されたバターロールを、−２０℃で１週間、冷凍保存後に取り出し、電子レンジ（５００ Ｗ）で４０秒／個加熱し、復元性（レンジ加熱後の比容積）および外観の評価を行った。結果を表４に示す。
【００２１】
【表４】

【００２２】
表４の結果からも明らかなように、澱粉のα化度が７５％以下であるバターロールを用いた実施例５〜７のサンプルは、復元性が良好で、しわ・ひび割れもなく外観に優れていた。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing porous hydrated wheat flour foods such as breads. More specifically, the present invention relates to a compressed porous hydrous wheat flour food that reduces the bulk after baking and restores the bulk by reheating after storage, and relates to a technique for improving the appearance and resilience at that time.
[0002]
[Prior art and problems to be solved by the invention]
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 then heated and consumed using a microwave oven or the like at a store or restaurant industry store. Increasing supply to consumers.
The inventors of the present invention tried to reduce costs in the distribution and storage of bakery products, etc., and conducted earnest studies to provide bakery products having a taste close to fresh at any time in sales outlets, restaurants, and homes. As a result, after manufacturing bakery products etc. once by means of baking, etc., pay attention to the technology to reduce the bulk, restore the bulk by reheating after storage, and with porous water-containing wheat flour food that reduced the bulk after heat treatment Thus, the inventors have completed an invention relating to porous water-containing wheat flour food having the feature of restoring its bulk by reheating, and have filed a patent application (PCT / JP96 / 630). In the case of such a compressed decompression bread, the restorability at the time of range-up is very important along with the texture, flavor and appearance.
[0003]
[Means for Solving the Problems]
As a result of studying the restorability of the above-mentioned compressed decompression bread, the present inventors re-established by controlling the degree of gelatinization of the starch in the porous hydrous wheat food in the step of reducing the bulk after the heat treatment. The present inventors have found that the resilience of the bulk by heating is improved and completed the present invention.
That is, the present invention is a method for producing a porous water-containing wheat flour food having the characteristics of reducing the bulk after the heat treatment and restoring the bulk by reheating, adding starch that is likely to age (β) in the raw material, step odor reducing the bulk after heat treatment Te, a method for producing a porous water-containing wheat flour food characterized by the α degree of starch of the porous hydrous flour in food below 75%.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the porous water-containing wheat flour food of the present invention and the production method thereof will be described in detail.
First, the porous water-containing flour food referred to in the present invention is a food having a relatively high moisture content and a relatively large internal space volume among flour foods. Here, a relatively high moisture content generally means a moisture content of 10% or more, and a relatively large internal space volume generally means a material having a space volume of 10% or more. More specifically, breads such as breads, cupe breads, roll breads, croissants, anpans and other sweet breads; cakes such as sponge cakes, pound cakes and hot cakes; manjus such as Chinese mans; Examples include confectionery. Even if it is the same kind of flour food, those having a relatively low water content such as cookies and biscuits and having a relatively small internal space volume have almost no bulk restoring force and are excluded from the object of the present invention. The porous water-containing wheat flour food of the present invention is mainly composed of wheat flour and contains barley, rye, corn flour, starch, egg, fat, sugar, milk component, flavor, emulsifier, etc. The composition is not particularly limited.
The porous water-containing wheat flour food product is a semi-finished product or product by heat treatment such as baking, frying or steaming. Here, taking breads as an example, in general, once baked and made into a product, the following treatment is applied. Alternatively, it may be completely fired at the same time during reheating for restoring the bulk to form a product.
[0005]
In the present invention, first, as the first step, a step of reducing the bulk of the heat-treated porous hydrous wheat food is performed.
Here, the reduction rate of the bulk cannot be uniformly defined by the type of the porous water-containing wheat flour food, that is, the balance between the internal space volume and the restoring force, but in general, it is 1 of the semi-finished product or the product after the heat treatment. Is 0.1 to 0.9, particularly 0.2 to 0.5 (height ratio), and from the object of the present invention (cost reduction in distribution and storage), the reduction rate is larger. preferable. In short, it is important to compress as much as possible within a range in which the bulk is restored by reheating described later.
Specific means of the step of reducing the volume of the porous water-containing wheat flour food include mechanical compression and the like, specifically, pressure compression with a press machine and sealing in a flexible packaging material. The compression (vacuum packing method) by depressurizing the inside is mentioned.
[0006]
The feature of the present invention is that in the step of reducing the bulk, the gelatinization degree of starch in the porous water-containing wheat flour food is controlled to 75% or less, preferably 70% or less, particularly preferably 70 to 40%. is there. In the above process, if the degree of gelatinization of the starch exceeds 75%, the restorability is not good, and if it is less than 40%, the texture tends to decrease.
In the present invention, the degree of gelatinization of starch is determined by a low-pressure current titration method using iodine titration of starch. The outline of a specific measuring method is shown below.
The measurement sample is freeze-dried and then sufficiently pulverized by a mill, and then degreased by washing three times with diethyl ether having a volume of 100 times or more and sufficiently dried. Take 120 mg of this dried product in 60 ml of water, and apply a glass homogenizer or disperser until there are no visible particles. A uniform cloudy solution is obtained. Separate 25 ml of this solution into A and A ′ solutions.
Let B be 25 ml of distilled water only. To the A and B solutions, 10 ml of 2N hydrochloric acid, 5 ml of 2N potassium hydroxide, 5 ml of 0.4N potassium iodide and 0.5 ml of 0.01N sodium thiosulfate were added, followed by titration with a potassium iodate solution. The titration values are a and b. For the A ′ solution, 5 ml of 2N potassium hydroxide was added and stirred for 10 minutes. After adding 10 ml of 2N hydrochloric acid, 5 ml of 0.4N potassium iodide and 0.5 ml of 0.01N sodium thiosulfate, the potassium iodate solution Titration with The titration value is a ′.
These titration values are applied to the following equation to determine the degree of alpha conversion.
[0007]
[Expression 1]

[0008]
Controlling the degree of gelatinization of the starch in the porous water-containing wheat flour food product to 75% or less may be performed by any of the blending surface of the porous water-containing wheat flour food product, the production method, and the processing step after baking.
Specifically, as a method of controlling from the blending side, it is possible to blend starch that is difficult to be pregelatinized in the manufacturing and baking process, or by blending an additive that suppresses the pregelatinization of starch. It can be realized by adding starch (for example, corn starch, rice flour) that tends to age (beta) in the post-baking process (decreasing the degree of alpha), or by adding an additive that promotes aging (beta). .
It can also be realized by controlling the baking conditions to suppress the starch from becoming alpha or to promote aging (beta) after baking.
Furthermore, by controlling the temperature / humidity conditions until compression molding of the baked product in the processing step after baking, it can be realized by similarly suppressing starch aging or promoting aging (β conversion). At this time, when the temperature difference of each part of the bread is controlled to 20 ° C. or less, preferably 15 ° C. or less, aging is uniformly performed and the restorability is further improved. Examples of this control method include natural cooling for 20 minutes or more at an environmental temperature of 60 ° C. or lower. If necessary, the cooling time may be shortened by using heat retention, refrigeration, refrigeration equipment, spraying with a refrigerant, or soaking. Moreover, you may heat with a heater, a steamer, oven, etc. after that.
[0009]
In this invention, the process of packaging this foodstuff before or after the process of reducing the volume of the heat-processed porous water-containing wheat flour foodstuff can be included. This packaging process is performed by conventional techniques.
In the present invention, it is preferable to provide a step of freezing or refrigeration of the porous water-containing wheat flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing wheat flour food. Thereby, it is possible to preserve the porous water-containing wheat flour food having a reduced volume in the form as it is, and the preservation property is also excellent.
[0010]
The porous hydrous wheat flour food with reduced bulk obtained by the method of the present invention is placed in a distribution process such as storage and transportation, if necessary, and is reheated at a store, a restaurant industry store or at home, and the bulk is increased. Restored and eaten. The reheating means is preferably a dry means such as a microwave oven or a microwave oven, but may also be a wet means using a steamer or the like. Although other heating methods may be used, it is preferable to use an internal vibration heating means, specifically, a microwave oven from the viewpoint of convenience and restoration.
In carrying out the method for producing a porous water-containing wheat flour food of the present invention, the following embodiments can be specifically considered, but these are all included in the essential points of the present invention.
For example, (1) the process of reducing the volume of the heat-treated porous hydrous wheat flour food in the first step (hereinafter referred to as the first step of the present application) is performed by a manufacturer such as bread, and the porous hydrous water after the first step When a store such as a convenience store performs the process of restoring the bulk of the flour food product by reheating (hereinafter referred to as the second process of the present application), (2) the manufacturer of the bread performs the first process of the present application, When the manufacturer of bread and the like performs two steps, (3) When the manufacturer of bread and the like performs the first step of the present application and the consumer performs the second step of the present application personally at home or at work.
Here, the restoration rate of the bulk by the reheating treatment is about 0.5 to 2.0 (volume ratio) with respect to 1 after the heat treatment.
[0011]
【The invention's effect】
Thus, according to the technique of the present invention, since the volume of the porous water-containing wheat flour food such as bread can be distributed and stored, the cost can be reduced at that time. It is possible to efficiently produce and provide breads and the like having a taste close to freshly baked at any time in a store, a restaurant industry store, or a home. In addition, the bread has a good appearance (no wrinkles or cracks) and has excellent resilience.
[0012]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Examples 1-4, Comparative Example 1
A butter roll was produced according to the following process and formulation.
Medium seed dough was kneaded according to the following recipe. The numerical value in the following table | surface is shown by the weight part with respect to a total of 100 weight part of wheat flour.
Powerful powder 70 parts by weight yeast 2 parts by weight yeast food 0.1 parts by weight monoglyceride 0.3 parts by weight water 40 parts by weight After mixing the medium seed dough for 3 minutes at low speed and 1 minute at medium speed, the fermentation chamber at 28 ° C and 75% humidity After 4 hours and 30 minutes, the following raw materials were further added and sufficiently mixed.
Powerful powder 30 parts by weight sucrose 12 parts by weight nonfat dry milk 6 parts by weight salt 2 parts by weight shortening 6 parts by weight butter 4 parts by weight water 22 parts by weight In other words, adding the above ingredients except shortening and butter, low speed 3 minutes / medium speed 2 After mixing in minutes, shortening and butter are added and mixing is performed at a low speed of 2 minutes, a medium speed of 3 minutes, and a high speed of 3 minutes. After splitting, take a bench time for 20 minutes, and after molding, after 40 minutes proofing at 38 ° C and 85% humidity, baked in an oven at 220 ° C for 10 minutes, butter with a specific volume of 5.23 (cm ³ / g) A roll was produced.
As a means to obtain butter rolls with different degrees of starch gelatinization, the obtained butter rolls are left in a fermentation chamber at 20 ° C. and 60% humidity immediately after baking, and the degree of gelatinization is controlled by controlling the standing time. Got different butter rolls.
Table 1 shows the standing time, the alpha degree of the obtained butter roll, and the temperature difference of each part of the bread. The temperature of the pan was measured by inserting a thermocouple at each site.
[0013]
[Table 1]

[0014]
These butter rolls having different degrees of gelatinization are sandwiched between compression press plates, and the bulk is reduced by compression in 6 seconds until the specific volume reaches 1.80 (cm ³ / g). Quick-frozen until. Next, the butter roll reduced in volume was released from the press plate, introduced into a packaging film, and after nitrogen gas replacement, hermetically packaged. The compression-molded butter roll is taken out at −20 ° C. for 1 week after frozen storage, heated in a microwave oven (500 W) for 40 seconds / piece, and evaluated for resilience (specific volume after range heating) and appearance. went. The results are shown in Table 2.
The specific volume was measured by a conventional method using rape seeds as described below.
[0015]
[Expression 2]

[0016]
[Table 2]

[0017]
As is clear from the results in Table 2, the samples of Examples 1 to 4 using a butter roll having a starch gelatinization degree of 75% or less have good restorability and excellent appearance without wrinkles and cracks. It was.
[0018]
Examples 5-7, Comparative Example 2
A butter roll was produced according to the following process and formulation.
According to Table 3, the medium seed dough was mixed. The numerical value in the table | surface is shown by the weight part with respect to a total of 100 weight part of flour.
[0019]
[Table 3]

[0020]
In addition, Example 5 is an example in which monoglyceride, which is usually added as a softener for bread-making, is not added, and Examples 6 and 7 are examples in which corn starch or rice flour having a fast aging is added. .
After mixing the medium seed dough for 3 minutes at a low speed and 5 minutes at a medium speed, it was placed in a fermentation room at 28 ° C. and 75% humidity for 4 hours and 30 minutes, and then the main koji material was added and mixed thoroughly.
That is, add the main ingredients excluding shortening and butter, mix at low speed 3 minutes / medium speed 2 minutes, add shortening and butter, mix at low speed 2 minutes / medium speed 3 minutes / high speed 3 minutes, Take a floor time of 20 minutes in a fermentation room at 28 ° C and 75% humidity, divide into 40g increments, take a further 20 minutes bench time, and after molding for 40 minutes at 38 ° C and 85% humidity, 220 ° C Baking was carried out in an oven for 10 minutes to produce a butter roll having a specific volume of 5.28 (cm ³ / g).
Among the obtained butter rolls, those of Examples 5 to 7 were left in a fermentation room at 20 ° C. and a humidity of 60% for 12 hours. Moreover, about the thing of the comparative example 2, it stood to cool for 15 minutes.
Table 4 shows the degree of alpha conversion of these butter rolls.
These butter rolls having different degrees of gelatinization are sandwiched between compression press plates, and the bulk is reduced by compression in 6 seconds until the specific volume reaches 1.80 (cm ³ / g). Quick-frozen until. Next, the butter roll reduced in volume was released from the press plate, introduced into a packaging film, and after nitrogen gas replacement, hermetically packaged. The compression-molded butter roll is taken out at −20 ° C. for 1 week after frozen storage, heated in a microwave oven (500 W) for 40 seconds / piece, and evaluated for resilience (specific volume after range heating) and appearance. went. The results are shown in Table 4.
[0021]
[Table 4]

[0022]
As is apparent from the results in Table 4, the samples of Examples 5-7 using a butter roll having a starch pregelatinization degree of 75% or less have good restorability and are excellent in appearance without wrinkles or cracks. It was.

Claims (4)

A method for producing a porous hydrous wheat flour food that has the characteristics of reducing the bulk after heat treatment and restoring the bulk by reheating, adding starch that is prone to aging (β-formation) to the raw material, and increasing the bulk after the heat treatment step odor reducing Te method of porous hydrous flour food characterized by the α degree of starch of the porous hydrous flour in food below 75%. The method for producing a porous water-containing wheat flour food according to claim 1, wherein the starch which is likely to be aged (β-modified) is corn starch or rice flour. The method for producing a porous hydrous flour food according to claim 1, wherein a freezing step is provided after or simultaneously with reducing the bulk. The method for producing a porous water-containing wheat flour food according to any one of claims 1 to 3, wherein the porous water-containing wheat flour food is semi-baked or baked bread.