JP4688826B2 - Bread with reduced crunchiness during heating - Google Patents

Description

  The present invention relates to bread, bread dough, and a method for producing the same, in which the crispness due to heating after baking is suppressed.

  More specifically, the present invention relates to bread, bread dough, and a method for producing the same, in which the pasteurization when heat sterilization is performed after baking of the bread or processing in a microwave oven is suppressed.

  When bread is baked to produce bread, microorganisms such as mold, yeast, and bacteria are once killed by baking, but there is a possibility of secondary contamination of microorganisms when filling and packaging the bread after baking.

  Patent Document 1 describes that the water activity is 0.8 to 0.87, and the use of an oxygen scavenger can suppress the generation of mold even under normal temperature and long-term storage, but unlike anaerobic molds. The growth of aerobic yeast cannot be suppressed only by using an oxygen scavenger.

Microbial growth can be suppressed by heat sterilization when filling and packaging the baked bread, but in this case, the bread will become crunchy. In addition, bread crumbs also occur when heated in a microwave oven.
Patent No. 3016929

An object of the present invention is to suppress crunchiness in the case where the baked bread is heated by heat sterilization or a microwave oven.

The present invention relates to the following bread, bread dough and bread manufacturing method.
1. Cereal flour, trehalose and fats and oils, and if necessary, further starches are blended. Based on the total amount of cereal flour and starches, trehalose is blended in an amount of 12 to 23% by weight, and the fats and oils are based on trehalose 1. Bread dough characterized by being blended in a weight ratio of 0.25 to 0.9.
2. Cereal flour, trehalose and fats and oils, and if necessary, further starches are blended. Based on the total amount of cereal flour and starches, trehalose is blended in an amount of 12 to 23% by weight, and the fats and oils are based on trehalose 1. Bread made by baking dough with a weight ratio of 0.25 to 0.9.
3. Cereal flour, trehalose and fats and oils, and if necessary, further starches are blended. Based on the total amount of cereal flour and starches, trehalose is blended in an amount of 12 to 23% by weight, and the fats and oils are based on trehalose 1. A sterilized packaging bread that is baked, heat-sterilized and packaged in a dough blended in a weight ratio of 0.25 to 0.9.
4). Item 8. A method for producing a packaging bread, characterized in that the bread dough according to item 1 is baked, cooled, and packaged after heat sterilization.
5. Item 5. The bread dough, bread, packaged sterilized bread or packaged bread manufacturing method according to any one of Items 1 to 4, wherein the grain flour is wheat flour.
6). Item 5. The method for producing bread dough, bread, packaged sterilized bread or packaged bread according to any one of Items 1 to 4, wherein the bread is Nan.
7). Item 5. The method for producing bread dough, bread, packaged sterilized bread or packaged bread according to any one of Items 1 to 4, wherein the fats and oils are shortening.

  The present invention can provide bread dough and bread that have no crust after heating and have good dough unity by blending bread with trehalose and fats and oils at a specific ratio.

  The bread of the present invention can also suppress crunchiness when heated in a microwave oven.

  As the flour serving as the raw material for the bread dough, wheat flour, barley flour, rye flour, corn flour and the like are used, and the type and mixing ratio are selected according to the type of bread to be produced. As the cereal flour, it is preferable to use wheat flour as a main component (50% by weight or more of the cereal flour, preferably 70% by weight or more, more preferably 90% by weight or more, for example, 100% by weight). As flour, strong flour can be used, but strong flour and medium or weak flour may be mixed and used.

  As starches, starch, partially decomposed products of starch, derivatives thereof including processed starch, glycogen, waxy starch, high amylose starch and the like can be used.

  The ratio of cereal flour and starch is cereal flour: starch = 50-100: 0-50, preferably 75-100: 0-25, more preferably 75-85: 15-25. These ratios affect the workability of bread dough production, the texture of the bread after heating, and the crunchiness. When the grain flour alone has good workability, it is not always necessary to add starch.

  Bread / bread dough includes yeast. Yeast does not need to be added separately as long as it is contained in the flour and present in the bread dough.

  In the present invention, trehalose is blended in an amount of 12 to 23% by weight based on the total amount of cereal flour and starches, and fats and fats are blended in a weight ratio of about 0.25 to 0.9 with respect to trehalose 1, thereby making the dough unity. It is also characterized in that it has been found that bread crispness can be suppressed during heat sterilization or heating with a microwave oven.

  Based on the total amount of cereal flour and starches, trehalose is blended in an amount of 12 to 23% by weight, preferably 15 to 22% by weight, more preferably 17 to 21% by weight. For example, if trehalose is added in an amount of 25% by weight or more based on the total amount of cereal flour and starches, the dough becomes unsteady, the dough becomes sticky, and it becomes difficult to obtain bread by molding. On the other hand, when trehalose is less than 12% by weight, particularly 10% by weight or less, the breadiness of bread during heat treatment such as heat sterilization or microwave oven cannot be sufficiently suppressed.

  Oils and fats improve the taste of bread and suppress the deterioration of the dough unity due to the incorporation of trehalose. The fats and oils are about 0.25 to 0.9, preferably about 0.5 to 0.8, more preferably about 0.6 to 0.75 by weight with respect to trehalose 1. If the amount of fats and oils is too small, the texture of the dough will decrease, and if the amount of fats and oils is too large, the dough will stick and molding will be difficult.

  Examples of the fats and oils include shortening, margarine, butter, lard and the like, and these can be used alone or in combination. Preferred fats and oils are shortening, preferably fats and oils use shortening of 50% by weight or more, more preferably 70% by weight or more, particularly preferably 90% by weight or more of the fats and oils.

  In addition to the above, the bread or bread dough of the present invention is usually mixed with components such as water, sugar, polysaccharides, salt, milk, skim milk powder, egg, whole milk powder, yogurt, swelling agent, antioxidant, emulsifier. Etc. can be blended.

  The bread of the present invention includes bread and rolls (table rolls, buns, butter rolls, etc.), confectionery bread, croissants, Danish pastries, pizza crafts, naan, etc., preferably naan.

EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example and a comparative example, this invention is not limited to these Examples.
Examples and Comparative Examples Nan (bread) was prepared according to the scheme of FIG. 1 based on the basic composition shown in Table 1 below.

  The obtained naan was treated in a microwave (500W for 40 seconds (without wrapping) and allowed to stand at room temperature for 10 minutes) to evaluate the roughness. The results are shown in Table 2.

（評価基準）◎：非常によい、○：良い、△：やや悪い、×非常に悪い

(Evaluation criteria) ◎: Very good, ○: Good, △: Somewhat bad, × Very bad

A scheme for making naan (bread) is shown.

Claims (7)

Wheat flour, trehalose and oils, blended starch, 0.25 based on the total amount of flour and starch, trehalose is incorporated 12-23% by weight, and fats and oils in a weight ratio with respect to trehalose 1 Bread dough characterized by being blended 0.9. Wheat flour, trehalose and oils, blended starch, 0.25 based on the total amount of flour and starch, trehalose is incorporated 12-23% by weight, and fats and oils in a weight ratio with respect to trehalose 1 Bread made by baking 0.9 blended dough. Wheat flour, trehalose and oils, blended starch, 0.25 based on the total amount of flour and starch, trehalose is incorporated 12-23% by weight, and fats and oils in a weight ratio with respect to trehalose 1 Bread sterilized packaging bread that is baked, heat sterilized and packaged. The bread dough according to claim 1 is baked, cooled, and further packaged after heat sterilization. Bread is Nan, The manufacturing method of the bread dough, bread, packaging sterilization bread, or packaging bread in any one of Claims 1-4. The method for producing bread dough, bread, packaged sterilized bread or packaged bread according to any one of claims 1 to 4, wherein the fats and oils are shortening. A method for suppressing the crispness during the heat treatment of bread obtained by baking bread dough containing wheat flour and starch, wherein the heat treatment is heat sterilization or heat treatment by a microwave oven, and the bread dough includes flour and During the heat treatment of bread, trehalose is blended in an amount of 12 to 23% by weight based on the total amount of starches, and fats and oils are blended in a weight ratio of 0.25 to 0.9 with respect to trehalose 1, thereby suppressing crunchiness. A method to suppress the crispness.

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