JP3674893B2 - Baking compressed bread with excellent resilience - Google Patents

Description

【００１２】
（製パン焼成工程）
澱粉およびレシチンは、予め強力小麦粉とよく混合してから他の原材料とミキシングする。
ミキシング Ｌ２Ｍ〜Ｈ５↓Ｌ２Ｍ〜Ｈ３〜
捏上 ２８℃
フロアタイム ６０〜９０分（２８℃ ＲＨ８０％）
分割 ５０ｇ／個
ベンチタイム １５分
ホイロ ３０〜４０分（３８℃ ＲＨ８５％）
焼成 １９０〜２００℃ １５分前後
【００１３】
（圧縮工程）
焼成後直ちに包材（アルミ蒸着ポリエチレン製）で被覆した。
製品中心温度と周辺の雰囲気温度を制御、測定しながら、上方より均一に力をかけてパンの容積を焼成後の１／３〜１／４まで圧縮した。
包材中のガスをバキュームで抜きながら包装した。冷凍保存品については直ちに冷凍庫（−１８℃）に保存した。
常温保存する製品には、包材中にあらかじめ保存剤（エージレスおよびアンチモールド）を入れておく。
常温保存では１週間後、冷凍保存（−１８℃）では２週間後に、レンジアップ評価に供した。
【００１４】
（レンジアップの評価）
保存製品の包材の一端を開封して、製品を包装したまま５５０Ｗの電子レンジでパン１個につき４０秒間加熱（レンジアップ）した。
レンジアップ復元率：澱粉およびレシチンを全く添加しない配合で調製した焼成直後のパンの容積を１とした場合の比容積を求めた。焼成直後およびレンジアップ後について各３点の平均値で表した。
風味・食感：製パン技術者５名をパネラーとして、澱粉およびレシチンを全く添加しない配合で調製した焼成直後のパンと比較して、同等以上か劣るかを評価した。同等以上とする者が４名以上の場合は〇、３〜２名の場合は△、１名以下の場合は×で表した。
【００１５】
試験１
焼成圧縮してから２週間冷凍（−１８℃）保存した製品を用いた。
原材料配合のレシチン添加量は０％（無添加）で行った。
α化タピオカ澱粉（ＳＦ−α：敷島スターチ(株)製）を全く加えない系〔表１、焼成圧縮パンの評価（その１）〕、ならびにα化タピオカ澱粉を３０％加えた系〔表５、焼成圧縮パンの評価（その５）〕では、レンジアップ復元率と風味・食感の全てが揃って焼成直後と同等以上と評価された例はなかった。一方、α化タピオカ澱粉を５％、１０％および２０％加えた系〔表２、焼成圧縮パンの評価（その２）、表３、焼成圧縮パンの評価（その３）、表４、焼成圧縮パンの評価（その４）〕では、レンジアップ復元力と風味・食感が揃って焼成直後と同等以上と評価されている例が多く見られた。特に、製品中心温度が７０〜３０℃の範囲にあり、かつ製品周辺（雰囲気）温度が冷凍の条件〔表２〜表４、表６、焼成圧縮パンの評価（その６）、表７、焼成圧縮パンの評価（その７）〕であれば、レンジアップ復元率および風味・食感は焼成直後と同等以上であった。さらに、これらの製品は、小麦粉１００％で調製した焼成直後のパンに比べてレンジアップ後さめても硬くなるのが遅かった。
焼成後のパンを圧縮する時の製品中心温度が７０℃以上の場合は、パンの内層が潰れてのり状となって復元しにくくなった。一方、３０℃以下の場合は、パンの内層が固い状態で復元しにくく、パンの表面や内層に割れを生じた（表６）。また、製品周辺（雰囲気）温度は、常温近辺の温度帯よりも冷凍条件である方が製品の評価は高かった（表７）。
【００１６】
【表１】

【００１７】
【表２】

【００１８】
【表３】

【００１９】
【表４】

【００２０】
【表５】

【００２１】
【表６】

【００２２】
【表７】

【００２３】
試験２
焼成圧縮してから２週間冷凍（−１８℃）保存した製品を用いた。
圧縮パック時の条件は、製品中心温度が７０〜３０℃、製品周辺温度が−１５〜−２５℃。
原材料配合のレシチン添加量は０％(無添加)。
加工澱粉として、α化タピオカ澱粉とリン酸架橋澱粉（ファリネックスＣＡ：松谷化学工業(株)）の併用を検討した〔表８、焼成圧縮パンの評価（その８）〕。
α化タピオカ澱粉の一部をリン酸架橋澱粉に置き換えることによって、レンジアップ復元率はさらに向上した。ただし、α化タピオカ澱粉に対するリン酸架橋澱粉の割合が高くなるとレンジアップ復元率の向上は見られなくなり、風味がやや落ちるようになった。
【００２４】
【表８】

【００２５】
試験３
焼成圧縮してから２週間冷凍（−１８℃）保存した製品を用いた。
小麦粉８０％にα化タピオカ澱粉２０％を配合したものにリン脂質含量およそ９０％の粉末状大豆レシチン（昭和粉末レシチンＬＰ：昭和産業(株)製）を添加して、予めよく混合してから他の原材料を加えてミキシングして、レシチンの併用による効果を検討した〔表９、焼成圧縮パンの評価（その９）〕。
圧縮パック時の条件は、製品中心温度が７０〜３０℃、製品周辺温度が−１５〜−２５℃。
大豆レシチンを小麦粉とα化タピオカ澱粉の合計量に対して０．２〜２．０％添加することによって、レンジアップ復元率が向上した。ただし、大豆レシチンを３．０％添加にするとレンジアップ復元率と風味が低下した。
【００２６】
【表９】

【００２７】
試験４
焼成圧縮してから２週間冷凍（−１８℃）保存した製品を用いた。
小麦粉へのα化ワキシー澱粉（α化ワキシーコンス：(株)ホーネンコーポレーション）、リン酸架橋澱粉ならびに卵黄レシチンの配合を併せて検討した〔表１０、焼成圧縮パンの評価（その１０）〕。
圧縮パック時の条件は、製品中心温度が７０〜３０℃、製品周辺温度が−１５〜−２５℃、卵黄レシチンはリン酸脂質含量およそ９０％の粉末品を使用した。α化ワキシー澱粉でもα化タピオカ澱粉と同様の効果が得られた。また、卵黄レシチンでも大豆レシチンと同様の効果が得られた。
【００２８】
【表１０】

【００２９】
試験５
小麦粉の５〜２０％をα化タピオカ澱粉に置き換えて、焼成後のパンを、製品中心温度が７０〜３０℃の範囲でかつ製品周辺温度が−１５〜−２５℃の条件で圧縮パックしたものについて、常温１週間保存および冷凍（−１８℃）２週間保存したものをレンジアップ評価に供した。
常温保存品も冷凍保存品と同様に焼成直後と同等以上と評価された。ただし、両者を比べると、常温保存品は冷凍保存品に比べて、レンジアップ復元率、風味、食感が若干劣る傾向にあった。
【００３０】
試験６
小麦粉の一部をα化していない通常のコーンスターチ（昭和産業(株)製）に置き換えて、焼成後のパンを製品中心温度が７０〜３０℃の範囲でかつ製品周辺温度が−１５〜−２５℃の条件で圧縮パックしたものについて、冷凍（−１８℃）２週間保存したものをレンジアップ評価に供した（表１１）。
コーンスターチ１０％もしくは２０％の置き換えは、レンジアップ復元率ならびに風味・食感に格別の影響を及ぼさなかった。さらに、リン酸架橋澱粉あるいは大豆レシチンを併用しても、改善は見られなかった。
この試験結果より、レンジアップ復元率および風味・食感に対して効果が認められるのは、生澱粉ではなくα化加工澱粉であることを確認した。
【００３１】
【表１１】

【００３２】
（製品の特徴）
圧縮されているため、保存スペースが３０％程度ですむ。
レンジアップにより焼成直後に近い状態にもどる。
常温長期保存も可能である。
レンジアップ後の製品品質は、より焼成直後に近い優位性があるため、レンジアップ後さめても、硬くなるのが遅い。
【００３３】
【発明の効果】
本発明はレンジアップ後の製品が通常のパンの風味・食感をもつ電子レンジによる再加熱によって食するパンを提供することができる。常温長期保存も可能であり、またレンジアップ後の製品品質が、焼成直後と同等の外観に復元し、焼成直後の風味・食感をもち、レンジアップ後さめても硬くなるのが遅いパンを提供することができる。[0001]
[Technical field to which industry belongs]
The present invention relates to a baked compressed bread having excellent resilience that is eaten by reheating with a microwave oven.
[0002]
[Prior art]
In the type of bread that is baked bread that is stored at room temperature, refrigerated or frozen, and heated by a microwave oven, the texture and flavor are significantly inferior to ordinary bread. As a method for improving the flavor, a technique is known in which yeast having good flavor (Japanese Patent Laid-Open No. 52-130977), whey (Japanese Patent Laid-Open No. 59-91829) and the like are used as raw materials. Furthermore, in order to suppress the odor generated when heating in a microwave oven, a branched cyclodextrin (Japanese Patent Laid-Open No. 2-227021), a non-branched cyclodextrin (Japanese Patent Laid-Open No. 9-28278), and a complex of phospholipid and protein are used. A technique using a lipoprotein (Japanese Patent Laid-Open No. 9-28279) as a raw material is known.
Further, there is known a technique of a compressed bread having such a feature that when the baked bread is stored, it is compressed to reduce the bulk of the bread, and the bulk is restored when the microwave oven is heated. In order to improve the storage stability, texture and flavor of this type of bread, various methods have been proposed, including a method of blending additives and the like as raw materials (Japanese Patent Laid-Open Nos. 9-28278 and 9-9). -28279, JP-A-9-74987). However, the conventional baked compressed bread that is restored by heating in the microwave oven has many problems, such as quick curing after heating by the microwave oven, and different texture and flavor from ordinary bread. Is immature.
[0003]
[Problems to be solved by the invention]
The present invention relates to a compressed bread having a feature that the bulk is restored after being reduced and stored after being heated and heated in a microwave oven (range up), and the product after the range up is equivalent to a bread immediately after normal baking An object of the present invention is to provide a baked compressed bread that has excellent flavor and texture and is highly recoverable by range-up.
Furthermore, the present invention can be stored for a long period of time at room temperature, refrigerated or frozen, is hard to harden even when cooled after range up, and maintains the same flavor and texture as bread immediately after baking. It aims at providing the baking compression bread excellent in the recoverability by range up.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that bread eaten by reheating with a microwave oven can be restored when covered with an airtight packaging material and compressed and packed to reduce the bulk. It is better to replace part of the flour, which is the raw material of bread, with processed starch, so that the restorability and flavor / texture are improved, and the center temperature and the ambient temperature of the bread when compressed and packed are in a specific range. In addition, by adding soy or egg yolk-derived lecithin as a raw material of bread, it was found that the reconstitution property, flavor and texture of the baked compressed bread were remarkably improved, and the present invention was achieved.
[0005]
The present invention is characterized in that the bulk is reduced by substituting 5 to 20% by weight of wheat flour as a raw material with processed starch, coating with airtight packaging after baking or semi-baking, and compressing and packing. The gist of the bread is a baked and compressed bread excellent in resilience after decompression. In addition, the present invention provides a compressed pack that is coated with an airtight packaging material after baking or semi-baking under a condition that the product center temperature is in the range of 30 ° C. to 70 ° C. and the ambient temperature around the product is frozen. The gist of the present invention is a baked and compressed bread excellent in resilience after decompression, characterized in that the bulk is reduced.
[0006]
Furthermore, the present invention replaces 5 to 20% by weight of wheat flour as a raw material with processed starch, and after baking or semi-baking, the product center temperature is in the range of 30 ° C to 70 ° C and the ambient temperature around the product is In frozen baked bread that is reduced in bulk by being covered with an air-tight packaging and compressed and packed under freezing conditions, the processed starch is selected from pregelatinized tapioca starch, pregelatinized waxy starch, or phosphate cross-linked starch The gist of the present invention is a baked and compressed bread excellent in resilience after decompression, characterized by using one or more kinds.
Further, the present invention replaces 5 to 20% by weight of wheat flour as a raw material with processed starch, and after baking or semi-baking, the product center temperature is in the range of 30 ° C to 70 ° C and the ambient temperature around the product is frozen. In a baked compressed bread that is reduced in bulk by being covered with an airtight packaging material and compressed and packed under the above conditions, 0.2 to 2 weights of lecithin derived from soybean or egg yolk compared to the total amount of wheat flour and processed starch The main feature of the invention is a baked and compressed bread having excellent recoverability after decompression.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the baking compression bread of this invention is demonstrated.
The baked compressed bread of the present invention is a bread that is compressed and packed after baking or semi-baked to reduce the bulk, and after storage, the bulk is restored by reheating with a microwave oven, and the frozen compressed bread is a preferred embodiment The type of bread is not particularly limited.
[0008]
The characteristics of the raw materials in the present invention include wheat flour as a main raw material, and in addition to basic raw materials such as sugar, salt and yeast, flours such as rye and corn flour, and fats and oils such as butter and shortening. Or starch, milk solids, eggs, emulsifiers, flavors / colorants, etc., one or more processed starches selected from pregelatinized tapioca starch, pregelatinized waxy starch or phosphoric acid cross-linked starch, and / or soybean Alternatively, lecithin derived from egg yolk is used.
Processed starch and lecithin improve the texture, such as stability, flavor and softness when baking bread is ranged. The replacement ratio of processed starch is 5 to 20% by weight of wheat flour, and the blending ratio of lecithin is 0.2 to 2% by weight relative to the total amount of wheat flour and processed starch.
Even if the amount of processed starch and lecithin used is less or more than the range of addition shown here, it will have a negative effect on the stability and / or flavor / texture when baking baked bread is ranged.
[0009]
The packaging material covering the bread used in the present invention may be a flexible material having high airtightness that practically hardly transmits oxygen. For example, a packaging material composed of a single layer or a multilayer of two or more layers selected from polymer films such as polyethylene, polypropylene, polyethylene terephthalate, nylon, or aluminum foil having an oxygen permeability of 200 ml / m ² · atm · 24 hr or less Is preferred.
Furthermore, the present invention is characterized by the temperature condition when the bulk is reduced by covering with an airtight packaging material and compressing and packing, and the product center temperature after baking or semi-baking is in the range of 30 ° C to 70 ° C. The ambient temperature around the product is the freezing condition. If the product center temperature and the ambient temperature are outside this range, it will have a negative effect on the stability and / or flavor and texture of the bread after baking.
In the present invention, “semi-baking” means that baking is stopped at an intermediate stage. Like a completely baked product, a semi-baked compressed bread is additionally baked in an oven as it is, after the range is raised or not. It is for food.
[0010]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0011]

[0012]
(Bread baking process)
Starch and lecithin are mixed well with strong wheat flour before mixing with other ingredients.
Mixing L2M ~ H5 ↓ L2M ~ H3
28 ° C
Floor time 60-90 minutes (28 ℃ RH80%)
50g / piece bench time 15 minutes proof 30-40 minutes (38 ° C RH 85%)
Firing 190-200 ° C around 15 minutes [0013]
(Compression process)
Immediately after firing, it was covered with a packaging material (aluminum-deposited polyethylene).
While controlling and measuring the product center temperature and the ambient ambient temperature, the volume of the bread was compressed to 1/3 to 1/4 after baking by applying force uniformly from above.
Packaging was performed while the gas in the packaging material was vacuumed. The frozen product was immediately stored in a freezer (−18 ° C.).
For products stored at room temperature, preservatives (ageless and anti-mold) are placed in the packaging material in advance.
One week after storage at normal temperature and two weeks after freezing (−18 ° C.), the range was evaluated.
[0014]
(Evaluation of range up)
One end of the packaging material for the preserved product was opened, and the product was packaged and heated (range up) for 40 seconds per bread in a 550 W microwave oven.
Range-up restoration rate: The specific volume when the volume of bread immediately after baking prepared with a formulation in which no starch and lecithin were added was taken as 1. Immediately after firing and after range up, it was expressed as an average value of three points.
Flavor / Food texture: Using 5 panelists as a panelist, it was evaluated whether it was equivalent or inferior compared to the bread immediately after baking prepared with a formulation in which starch and lecithin were not added at all. When there are 4 or more persons who are equal or more, it is indicated by ◯, when 3 or 2 persons are indicated by Δ, and when it is 1 person or less, it is indicated by ×.
[0015]
Test 1
A product that was frozen and stored for 2 weeks (-18 ° C.) after firing and compression was used.
The amount of lecithin added to the raw material was 0% (no addition).
A system that does not add any pregelatinized tapioca starch (SF-α: manufactured by Shikishima Starch Co., Ltd.) [Table 1, Evaluation of baked compressed bread (part 1)], and a system that contains 30% pregelatinized tapioca starch [Table 5 In the evaluation of the baked compressed bread (part 5)], there was no example in which all of the range-up restoration rate and the flavor / texture were all evaluated to be equal to or higher than those immediately after baking. On the other hand, the system which added 5%, 10%, and 20% of pregelatinized tapioca starch [Table 2, evaluation of baking compressed bread (2), Table 3, evaluation of baking compressed bread (3), Table 4, baking compression In the evaluation of bread (part 4)], there were many examples in which the range-up restoring power and flavor / texture were all evaluated to be equal to or higher than those immediately after baking. In particular, the product center temperature is in the range of 70 to 30 ° C., and the product ambient (atmosphere) temperature is the condition of freezing [Tables 2 to 4, Table 6, Evaluation of baked compressed bread (6), Table 7, baked Evaluation of compressed bread (part 7)], the range-up restoration rate, flavor and texture were equal to or higher than those immediately after baking. Furthermore, these products were slow to harden even after being ranged up, compared to bread immediately after baking prepared with 100% flour.
When the product center temperature when compressing the baked bread was 70 ° C. or higher, the inner layer of the bread was crushed and became a paste, making it difficult to restore. On the other hand, when the temperature was 30 ° C. or lower, the inner layer of the bread was hard and difficult to restore, and the surface and inner layer of the bread were cracked (Table 6). In addition, the product ambient (atmosphere) temperature was higher in the refrigeration conditions than in the temperature range around room temperature (Table 7).
[0016]
[Table 1]

[0017]
[Table 2]

[0018]
[Table 3]

[0019]
[Table 4]

[0020]
[Table 5]

[0021]
[Table 6]

[0022]
[Table 7]

[0023]
Test 2
A product that was frozen and stored for 2 weeks (-18 ° C.) after firing and compression was used.
The conditions at the time of compression packing are a product center temperature of 70 to 30 ° C and a product ambient temperature of -15 to -25 ° C.
The amount of lecithin added to the raw materials is 0% (no addition).
As processed starch, combined use of pregelatinized tapioca starch and phosphoric acid cross-linked starch (Farinex CA: Matsutani Chemical Industry Co., Ltd.) was examined [Table 8, Evaluation of baked compressed bread (Part 8)].
By replacing part of the pregelatinized tapioca starch with phosphate-crosslinked starch, the range-up restoration rate was further improved. However, when the ratio of phosphoric acid cross-linked starch to pregelatinized tapioca starch was increased, the improvement in the range-up restoration rate was not observed, and the flavor was slightly lowered.
[0024]
[Table 8]

[0025]
Test 3
A product that was frozen and stored for 2 weeks (-18 ° C.) after firing and compression was used.
Powdery soybean lecithin (Showa powder lecithin LP: manufactured by Showa Sangyo Co., Ltd.) with a phospholipid content of about 90% is added to 80% wheat flour and 20% pregelatinized tapioca starch, and mixed well in advance. Other raw materials were added and mixed to examine the effect of the combined use of lecithin [Table 9, Evaluation of baked compressed bread (part 9)].
The conditions at the time of compression packing are a product center temperature of 70 to 30 ° C and a product ambient temperature of -15 to -25 ° C.
The range-up restoration rate was improved by adding 0.2 to 2.0% of soybean lecithin to the total amount of wheat flour and pregelatinized tapioca starch. However, when 3.0% of soybean lecithin was added, the range-up restoration rate and flavor decreased.
[0026]
[Table 9]

[0027]
Test 4
A product that was frozen and stored for 2 weeks (-18 ° C.) after firing and compression was used.
Formulation of pregelatinized waxy starch (pregelatinized waxycons: Hornen Corporation), phosphoric acid cross-linked starch and egg yolk lecithin was examined together [Table 10, evaluation of baked compressed bread (part 10)].
As the conditions for compression packing, a powder product having a product center temperature of 70 to 30 ° C., a product ambient temperature of −15 to −25 ° C., and egg yolk lecithin having a phospholipid content of about 90% was used. The same effect as that of the α-ized tapioca starch was obtained with the α-ized waxy starch. Also, egg yolk lecithin obtained the same effect as soybean lecithin.
[0028]
[Table 10]

[0029]
Test 5
Replaced 5-20% of wheat flour with pregelatinized tapioca starch, and baked bread that was compressed and packed under conditions where the product center temperature is in the range of 70-30 ° C and the product ambient temperature is -15--25 ° C The samples stored at room temperature for 1 week and frozen (−18 ° C.) for 2 weeks were subjected to range-up evaluation.
The room temperature storage product was evaluated to be equal to or higher than that immediately after baking, as with the frozen storage product. However, comparing the two, the room temperature storage product tended to be slightly inferior in the range-up restoration rate, flavor, and texture compared to the frozen storage product.
[0030]
Test 6
Replacing a part of the flour with normal corn starch (made by Showa Sangyo Co., Ltd.) that is not pre-gelatinized, the baked bread has a product center temperature in the range of 70-30 ° C and a product ambient temperature of -15--25. About what was compression-packed on the conditions of (degreeC), what was preserve | saved frozen (-18 degreeC) for 2 weeks was used for range-up evaluation (Table 11).
The replacement of corn starch 10% or 20% had no particular effect on the range-up restoration rate, flavor and texture. Further, no improvement was observed even when phosphate-crosslinked starch or soybean lecithin was used in combination.
From this test result, it was confirmed that it was not the raw starch but the pregelatinized starch that had an effect on the range-up restoration rate, flavor and texture.
[0031]
[Table 11]

[0032]
(Product features)
Because it is compressed, the storage space is only about 30%.
Return to the state just after firing by range up.
Long-term storage at room temperature is also possible.
The product quality after range up has an advantage closer to that immediately after firing, so even if it is reduced after range up, it is slow to harden.
[0033]
【The invention's effect】
INDUSTRIAL APPLICABILITY The present invention can provide a bread that can be eaten by reheating the product after range-up using a microwave oven having a normal bread flavor and texture. Long-term storage at room temperature is possible, and the product quality after range up is restored to the same appearance as immediately after baking. Can be provided.

Claims (4)

After baking or semi-baking, the bulk of the product is reduced by covering it with an air-tight packaging material and compressing it under the condition that the product center temperature is in the range of 30 to 70 ° C and the ambient temperature around the product is frozen. A baked compressed bread excellent in resilience after decompression, characterized in that. Baking compression bread 5-20 wt% of wheat flour with excellent recovery property after decompression der Ru claim 1 which are substituted with modified starch as a raw material. The baking compressed bread excellent in the restoring property after decompression of Claim 2 which uses 1 or more types chosen from alpha gelatinized tapioca starch, alpha gelatinized waxy starch, or phosphate cross-linked starch as processed starch. The baking compression bread | pan which was excellent in the decompression | restoration property after decompression of Claims 1, 2, or 3 which uses the lecithin derived from a soybean or egg yolk 0.2 to 2weight% with respect to the total amount of wheat flour and processed starch.