JP3662360B2 - Porous hydrous flour food - Google Patents

Description

【００１１】
表１の結果からも明らかなように、本発明のパンは、復元性に優れており、冷凍保存中の復元性の低下も抑制されている。[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 food that reduces the bulk after baking and restores the bulk by reheating after storage, and relates to a technique for improving the 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]
Therefore, as a result of intensive investigations aimed at improving the resilience in porous hydrous wheat foods such as compressed decompression bread, the present inventors reheated by blending a specific amount of pregelatinized starch into the raw material dough. The present invention has been completed by discovering that the restoring property of the bulk due to the improvement in the property and the reduction in the restoring property during frozen storage can be suppressed.
That is, the present invention is a porous water-containing wheat flour food characterized by the fact that the bulk is reduced after the heat treatment or frozen at the same time as the bulk is reduced, and the bulk is restored by reheating with a microwave oven , and the raw flour 100 weight It is a porous water-containing wheat flour food characterized by using a dough containing 1 to 5 parts by weight of pregelatinized starch per part.
[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 water content generally means a water 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, eggs, fats and oils, sugar, milk ingredients, fragrances, emulsifiers, etc. There is no particular limitation.
[0005]
The feature of the present invention is that a dough in which 1 to 20 parts by weight of pregelatinized starch is blended with 100 parts by weight of raw flour is used.
As the pregelatinized starch, pregelatinized starch obtained by processing sweet potato starch, potato starch, wheat starch, corn starch or the like is used, and pregelatinized potato starch is particularly preferable.
A specific method of pregelatinization is not particularly limited, but a method of mixing and heating starch powder with water is generally used.
The blending amount of the pregelatinized starch is 1 to 20 parts by weight, preferably 1 to 5 parts by weight, particularly preferably 1 to 3 parts by weight with respect to 100 parts by weight of the raw material flour. When the blending amount is less than 1 part by weight, the effect of improving the restorability is not recognized, and when the blending amount exceeds 20 parts by weight, the texture becomes heavy, the feeling of stickiness is strong, and the astringent taste is generated, which is not preferable.
In the present invention, the improvement in restorability by adding pregelatinized starch is because the moisturizing effect is improved when pregelatinized starch is added, so that sublimation of moisture in the bread is suppressed, and changes in the bread structure are reduced. Guessed.
[0006]
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.
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. On the other hand, it is in the range of 0.1 to 0.9, particularly 0.2 to 0.5 (height ratio). From the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate, the better. 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.
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.
[0007]
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 (height ratio) with respect to 1 after the heat treatment.
In the present invention, in order to define the ratio of the reduction and restoration of the bulk, the volume is not used, but the height of the food itself that is almost correlated with it and easy to measure is used.
[0008]
【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 resilience of bread is excellent, and a decrease in resilience during frozen storage can be suppressed.
[0009]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Example 1
Round bread was manufactured according to the following processes and prescriptions.
[Medium seed materials]
Strong powder 70.0 parts by weight yeast 2.0 parts by weight yeast food 0.1 parts by weight egg white 5.0 parts by weight gluten 2.0 parts by weight water 46.0 parts by weight (main ingredients)
Strong powder 30.0 parts by weight Sugar 7.5 parts by weight salt 2.0 parts by weight egg 10.0 parts by weight nonfat dry milk 2.0 parts by weight shortening 10.0 parts by weight potato starch 2.5 parts by weight water 18.0 parts by weight Medium seed material was mixed at a low speed of 3 minutes and a medium speed of 1 minute. The resulting dough was kneaded at 25 ° C, and then it was fermented for 3 hours in a fermentation chamber at 27 ° C and 75% humidity.
2.5 parts by weight of potato starch was mixed with 18.0 parts by weight of water for home brewing, stirred and heated in a 90 ° C. water bath, gelatinized, and then cooled to room temperature.
To this pregelatinized starch, the above-mentioned main ingredients except for shortening and medium-sized dough were added, mixed at low speed 3 minutes / medium speed 3 minutes, then shortened and further mixed at low speed 3 minutes / medium speed 4 minutes. The obtained dough was sprinkled at 27.0 ° C.
The dough thus obtained was divided into 50 g portions and molded into a spherical shape after taking a floor time of 20 minutes. Next, after fermentation for 50 minutes at 38 ° C. and 85% humidity, the dough was baked for 9 minutes in a 220 ° C. reel oven to obtain a round bread.
The 6 cm high round bread was compressed to 2 cm with a press plate and then quickly frozen in a −40 ° C. freezer while being sandwiched between the press plates. After cooling in a freezer for 30 minutes, the press plate was removed to obtain a compressed frozen bread having a height of 2 cm.
The restorability when four of these compressed frozen breads were simultaneously heated in a microwave oven (600 W) for 180 seconds was evaluated.
In addition, the above compressed frozen bread was introduced into a packaging film, hermetically packaged, and allowed to stand for 1 month in a freezer (set temperature −22 ° C.), and then the restorability when heated in the same manner was evaluated. Restorability was evaluated by the restoration magnification by the range (ratio of heights before and after the range; average value of 4 pieces). The results are shown in Table 1.
Comparative Example 1
In Example 1, round bread was similarly obtained and evaluated except that potato starch was not added. The results are shown in Table 1.
[0010]
[Table 1]

[0011]
As is clear from the results in Table 1, the bread of the present invention is excellent in restoration property, and a reduction in restoration property during frozen storage is also suppressed.

Claims (2)

Porous hydrous wheat flour food that has the characteristics that the bulk is reduced after the heat treatment or frozen at the same time that the bulk is reduced and reheated by a microwave oven, and it is gelatinized with respect to 100 parts by weight of the raw flour A porous hydrous wheat food characterized by using a dough containing 1 to 5 parts by weight of starch. The porous water-containing wheat flour food according to claim 1, wherein the porous water- containing wheat flour food is semi-baked or baked bread .