JPH1028516A - Bread suitable for heating by microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread free from deterioration of texture, suitable for heating by a microwave oven, by fermenting and baking a bread composition containing a specific enzyme such as peroxidase and an antioxidant. SOLUTION: A bread composition containing one or more enzymes selected from the group consisting of peroxidase, glucose oxidase, polyphenol oxidase, transglutaminase and lipoxygenase and an antioxidant such as tocopherol is fermented and baked. Preferably, the amount of the enzyme is 10-20,000 as an active unit based on 1kg of wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread suitable for microwave heating.

[0002]

2. Description of the Related Art In recent years,
The market for frozen foods has been expanding due to the spread of microwave ovens and changes in the distribution process, and breads, which had been mainly distributed at room temperature, are now being frozen. At home, the remaining bread is often frozen and stored. These frozen breads are thawed and heated by a heating device such as a microwave oven, a toaster or an oven, and provided for a meal. Of these, microwave heating thaws in a short time,
It can be heated and is often used for cooking frozen foods because of its convenience. However, the problems of microwave heating include deterioration of the texture (rubber-like texture and hard texture) and further deterioration of the texture within a short time after heating, especially in frozen bread. The phenomenon is remarkable. The present applicant is extremely effective in improving the texture and the like as an indicator of the taste of bread, and as an agent for improving the resilience of compressed bread by reheating, peroxidase, glucose oxidase, polyphenol oxidase, trans They have found that the addition of enzymes such as glutaminase and lipoxygenase is effective, and have already filed a patent application (Japanese Patent Application No. 7-334966). These enzymes make it possible to retain more moisture in the dough than normal water by forming gluten networks and densifying the structure of other dough compositions, resulting in high water levels that are not normally considered. Bread can be manufactured. Further, due to the increase in water content, the texture of the bread after baking becomes soft and palatable, and the soft and palatable texture is maintained over time. In addition, the deterioration of the texture due to the heating in the microwave oven and the deterioration of the texture due to the temporal change after the heating in the microwave oven can be suppressed. Furthermore, in the bread obtained by reducing the bulk of the bread after baking, the bread has a feature that the bulk is restored by heating in a microwave oven, so that the restoring property is improved, and the bulk can be further reduced. .

[0003] In the production of bread, after mixing the raw materials, mixing is performed to form bread dough. During this mixing process, the protein in the flour swells and gluten is formed. As mixing continues, the gluten component becomes fibrous or layered to form a non-uniform pattern, but is gradually arranged in parallel, and finally takes a continuous three-dimensional network structure to complete the development of the dough.
The dough in optimal development is smooth, dry in appearance, extensible and firm. This state is the dough most suitable for bread making, in other words, it is necessary to form dough in an optimum development state in order to manufacture good bread. If mixing is continued beyond this optimum development state, the dough becomes difficult to retain water and gradually increases tackiness, and at the same time loses elasticity and extensibility. This is usually called dough breaking, and good bread cannot be obtained with the broken dough. In normal mixing, the dough is gradually formed, and after reaching the optimal development, the state is maintained for a while, and then the breakdown gradually occurs. On the other hand, in the system to which the above enzyme was added, the dough formation progressed slowly even by mixing, and the soft and viscous state continued for a while. You. However, immediately after that state, breakdown occurs, and it is difficult to stably obtain good dough. That is, in the case of using an enzyme, if the mixing can be terminated in an optimal state, the texture is good due to the effect of the enzyme, and the texture does not deteriorate over time. It is possible to produce bread without deterioration in texture. Further, in a bread obtained by reducing the bulk of the bread after baking, in a bread having a characteristic that the bulk is restored by heating in a microwave oven, the restoring property is improved,
It becomes possible to reduce the bulk. However, when enzymes are used, it is difficult to determine the optimal mixing state,
Breakdown due to overmixing was liable to occur, and good fabric formation was not possible in some cases. Also, when using a splitter or a rounding machine in industrial production, the dough may be damaged due to the mechanical shear generated during this process, making it impossible to produce good bread, and the enzyme is effectively used in actual production. There was a problem that it was difficult to use. In addition, if the bread produced using the above enzyme is frozen and stored for a long period of time, the flavor of the bread may gradually decrease or worsen. It is considered that these enzymes are oxidoreductases. The enzyme added to the bread is considered to lose its activity when heated in the baking step, but in some cases, the activity may remain slightly. That is, it is expected that the remaining enzymes promote oxidation of components in the bread, for example, fats and oils, and cause deterioration of the flavor of the bread.

[0004]

Means for Solving the Problems The present inventors are extremely effective in improving the texture and the like as an index of the taste of bread, and improve the restorability by reheating bread with reduced bulk. As a problem when using enzymes,
As a result of intensive studies on a method for improving the above-described problems, the simultaneous use of an antioxidant makes it easy to determine the optimum mixing state, and suppresses fabric damage even when using equipment in industrial production. It has been found that a good bread can be produced stably, and that an antioxidant suppresses an oxidation reaction by an enzyme remaining to prevent a decrease in flavor and enables long-term storage, and to complete the present invention. Reached.
That is, the present invention relates to one or more selected from the group consisting of peroxidase, glucose oxidase, polyphenol oxidase, transglutaminase and lipoxygenase.
A bread suitable for microwave heating obtained by fermenting and baking a bread composition containing one or more kinds of enzymes and an antioxidant in a conventional manner.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, the enzyme used in the present invention will be described.
The enzymes used in the present invention are classified as oxidoreductases, and are specifically as follows. Peroxidase is an enzyme having the property of oxidizing various substances using hydrogen peroxide as a hydrogen acceptor, which is a powder of white to pale yellow to black brown, a particle, a lump, or a transparent to dark brown liquid. Glucose oxidase is generally a white to pale yellow to brown powder or a transparent to brown liquid, and is an enzyme having the property of specifically oxidizing glucose to gluconic acid. Polyphenol oxidase is generally a white to pale yellow to dark brown powder or a transparent to dark brown liquid, and converts monophenols to O-diphenol by molecular oxygen and further to O-diphenol.
-An enzyme having the property of oxidizing to quinone. Transglutaminase is generally a white to pale yellow to dark brown powder, granule, lump or transparent to dark brown liquid, which transfers peptide α-glutamine groups to other amino acids to form peptide cross-links. An enzyme having Lipoxygenase is generally an enzyme having a property of bleaching carotene in flour to whiten bread, which is generally a white to pale yellow to brown powder or a transparent to brown liquid. These enzymes are commercially available or can be produced by known methods. Of these, glucose oxidase and transglutaminase are preferred for obtaining the effects of the present invention, and glucose oxidase is particularly preferred.

In the present invention, the amount of the enzyme used varies depending on the type of the enzyme, but is in the range of 10 to 20,000, preferably 10 to 20,000 as active units per kg of flour in the raw material composition for bread or in the dough. 5000. If the active unit is less than 10, the effect is insufficient, and if it exceeds 20,000, it is not preferable in terms of workability of the dough and the like, so excessive addition is undesirable. Here, the activity unit of the enzyme can be measured, for example, by the following method. [Peroxidase activity unit measurement method] The activity of producing 1 mg of purprogalin in 20 seconds is defined as 1 unit. Take 14 ml of water into a test tube, add 1 ml of buffer,
Further, add 2 ml of pyrogallol solution (5 w / v%) and 2 ml of hydrogen peroxide (0.5 w / v%), stir, add 1 ml of this product solution, stir and leave it at 20 ° C for exactly 20 seconds. , 1
Add 1 ml of M sulfuric acid and shake. This solution was extracted into a diethyl ether layer, and the diethyl ether solution was
This solution is referred to as solution A. In addition, 14 ml of water is placed in a test tube, and 2 ml of a buffer solution and a pyrogallol solution (5 w / v%) 2
Add 2 ml of hydrogen peroxide (0.5 w / v%) and shake.
After leaving it at 20 ° C. for exactly 20 seconds, 1 ml of 1M sulfuric acid is added and shaken. The solution is extracted into a diethyl ether layer, and the diethyl ether solution is made up to 100 ml. Solution A and solution B were measured according to JIS K 0115 (general rules for spectrophotometric analysis) using an absorption cell 10 mm
The absorbance at 420 nm is measured using diethyl ether as a control solution. Measure three times and determine the average value. Next, the activity A (units / mg) is determined by the following equation.

[0007]

(Equation 1)

E ₁ ; Absorbance of solution A E ₂ ; Absorbance of solution B S: Weight of the product measured (mg) Buffer solution: 100 ml of 0.1 mol potassium dihydrogen phosphate solution + 0.1 M
Adjust the pH to 6.3 with dipotassium hydrogen phosphate solution. Solution of this product: 2.5 mg of this product is placed in a 100-mL volumetric flask.
Make up to 100 ml with 0 ml buffer [Measurement method of glucose oxidase activity unit]
When glucose oxidase is acted on using glucose as a substrate in the presence of an enzyme, hydrogen peroxide is generated. Peroxidase is allowed to act on the generated hydrogen peroxide in the presence of amiantipyridine / phenol, and the color tone of the generated quinoimine dye is measured and quantified at a wavelength of 500 nm.
The amount of enzyme required to oxidize (act) 1 μmol of glucose (substrate) per minute under these conditions is defined as 1 unit (unit). [Transglutaminase; method for measuring the activity unit of γ-glutamyltonase) The amount of the enzyme that produces 1 μmol of p-nitroaniline per minute under the following conditions is 1
Unit. Solution A is Tris-HCl buffer of pH 8.6. "Glycylglycine _{4.72g + MgCl 2 1.02g + L-} γ
-Glutamyl-p-nitroanilide monohydrate 1.00 g
The solution weighed to 500 ml is referred to as solution B. Sample 12.5
mg is weighed to 100 ml with solution A and stored in a water bath at 25 ° C. (this is referred to as solution C). Two liquids, "3.0 ml of solution B + 0.02 ml of solution C" and "3.0 ml of solution B + 0.02 ml of solution A" are placed in an absorption cell 10 mm and immediately JIS K 0115 (general rules for absorption spectroscopy).
The absorbance at a wavelength of 405 nm was measured at 25 ° C. for 5 minutes using water as a control solution, and the changes in absorbance per minute were defined as E ₁ and E ₂ , respectively. Using the result, activity A (units / mg) is calculated from the following formula.

[0009]

(Equation 2)

9.9; mmol extinction coefficient of p-nitroaniline at 405 nm 3.02; total volume of reaction solution (ml) S; measured mass of the product (mg) [Method for measuring lipoxygenase activity unit] The oxygen absorption by the double bond is measured with a Warburg manometer. Dissolve in 0.1M phosphate buffer at pH 7.0 and add 0.
3 ml of 1 mM ammonium linoleate is placed in a manometer flask, and the measuring chamber is charged with 0.1 to 0.5 ml of lipoxygenase. When the temperature reaches 20 ° C in the air, mix the enzyme solution and ammonium linoleate (prepared by suspending 0.1 M linoleic acid in water and adding an equal amount of ammonium chloride), and measure oxygen absorption at 5 minute intervals for 30 minutes I do. The amount that absorbs 1 μM of oxygen per minute is defined as 1 unit of lipoxygenase. During operation or during cold storage, the sample is placed under nitrogen gas to prevent oxidation. Regarding polyphenol oxidase and other enzymes, their respective activities with respect to the action substrate can be measured by the same known principle. It is also preferable to use catalase, pentosenase, amylase and protease together with the above enzyme. In the bread production by the sponge method, the above enzyme is preferably added as a sponge compound material before the sponge fermentation, and exhibits an excellent effect, but can also be added to the main kneading compound material after the sponge fermentation. Further, the above enzyme can be previously blended in the fat or oil composition. In addition, in the direct kneading method, the raw materials may be mixed at the same time as the raw materials.

Next, the antioxidant used in the present invention will be described. Fats and fats and foods containing fats are oxidized and deteriorate during storage and storage, especially when heated, exposed to air and sunlight. If the fats and oils are oxidized and deteriorated, the flavor and the nutritional value are reduced. Therefore, it is very important to prevent the fats and oils and the food containing the fats and oils from being oxidized. Conventionally, various measures for preventing oxidation of fats and oils have been studied, and one of them is to use an antioxidant. For this reason, antioxidants are often referred to as antioxidants, and both can be generally considered the same. There are many types of antioxidants, but they can be classified into two types: natural and synthetic, and furthermore, some from the mechanism of oxidation inhibition. For example, there is a type that acts as a radical inhibitor that suppresses the chain reaction of autoxidation, and generally includes phenolic and amine antioxidants and tocopherols. In addition, there is a type that acts as a peroxide decomposer to deactivate peroxide by non-radical decomposition, such as a sulfur compound, a phosphorus compound, and a selenium compound. In addition, there is a type that acts as a metal deactivator to inactivate the oxidation promoting action of trace metals such as copper and iron.
And tartaric acid. Furthermore, although it does not have an antioxidant action itself, it is sometimes treated as a synergist as a substance that increases its action in the presence of a radical inhibitor or the like. There are also antioxidants that act as scavengers for singlet enzymes and superoxide. In recent years, antioxidants have been used in various processed foods, the purpose of which is to prevent oxidation in the final product form, such as improving storage stability, maintaining flavor, and preventing discoloration.

The antioxidant used in the present invention is not particularly limited as long as it is commonly used in foods. Examples thereof include sesame oil extract, extracted tocopherol, gallic acid, γ-oryzanol, catechin, licorice extract, and tea extract. , Clove extract, green coffee bean extract, rice bran oil extract, rice enzyme digest, sage extract, rapeseed oil extract, paper extract, eucalyptus leaf extract, rutin digest, rosemary extract, pectin digest Product, enzyme-treated rutin, propolis extract, shirako protein, ε-polylysine, erythorbic acid,
Examples thereof include sodium erythorbate, dibutylhydroxytoluene, ascorbic acid, sodium ascorbate, citric acid, and sodium citrate. Among them, any other substances having an antioxidant effect can be used. Among them, phenolic and amine antioxidants and tocopherols acting as radical inhibitors have high effects, and tocopherols are particularly preferable. The amount of addition varies depending on the type and amount of the enzyme used and the type of antioxidant, but when 1 to 20000 of the enzyme is added to 1 kg of wheat flour in bread as an active unit, 0.1 to 20,000 is added. It is necessary to add 30 g, preferably 0.5 to 10 g. When the added amount is less than 0.1 g, the effect of the antioxidant is not exhibited, and when it exceeds 30 g, the effect of the antioxidant is too strong, the effect of the enzyme is not sufficiently exhibited, and good bread cannot be manufactured. Or the taste of the antioxidant itself is felt, which may cause a problem in flavor.

Next, tocopherol which is particularly preferably used in the present invention will be described. Tocopherol is a viscous liquid of yellow to reddish brown, and its solubility is soluble in ethanol and insoluble in water. It is well mixed with ether and vegetable oil. It is stable to heat and has antioxidant properties. Naturally, there are seven types of α, β, γ, δ, ε, ξ, and η types, but four types of α, β, γ, and δ are generally known. Α-Tocopherol which is rich in biological activity is called vitamin E, and the biological effects are in the order of α>β>γ> δ, but the general antioxidant activity is α <β <γ < It is said that the order is δ. However, since these separations are troublesome, they are generally often used as mixed tocopherols as antioxidants. Tocopherols include wheat germ oil, rice bran oil, soybean oil, rapeseed oil,
There are extracted tocopherols obtained by separating and purifying natural oils and fats such as cottonseed oil and linseed oil as raw materials, and synthetic tocopherols obtained by a chemical synthesis method. As a method for producing synthetic tocopherol, trimethylhydroquinone and phytyl bromide are heated and reacted in nitrogen gas in the presence of zinc chloride, and trimethylhydroquinone and isophytol are condensed using zinc chloride as a dehydrating agent, and molecular distillation is performed. Method.

Next, bread in the present invention refers to a material for producing bread, for example, flour as a main raw material, yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, oil-in-oil). Water-based emulsified composition, oil-in-water emulsified composition, etc.), water (kneading water), dairy products, salt, saccharides, etc., and if necessary, a hydrophilic emulsifier,
One or two or more of seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, chemical swelling agents, flavors, etc. are added, kneaded and baked through a fermentation process. . Of course, bread filled with filling or the like is also included in the bread referred to in the present invention. That is, the bread in the present invention means bread, special bread, cooked bread, sweet bread, steamed bread and the like. For example, white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls, etc.) can be mentioned as bread. Grissini, muffins, rusk, etc. as special breads, hot docks as cooking breads,
Jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet roll, rich goods (croissant,
Brioche, Danish pastry) and the like, and steamed breads include meat bun and anman bun.

Further, in the present invention, a form of a compressed bread having a characteristic of reducing the bulk of the bread after baking and restoring the bulk by microwave heating may be used. In addition, what can take the form of such a compressed bread is a foodstuff having a relatively high water content and a relatively large internal space volume among the breads. 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 space volume of 10% or more. Hereinafter, the form of the compression pan will be described more specifically. In the case of a compressed pan, first, a heat treatment,
That is, a step of reducing the bulk of the baked or semi-baked bread is performed. Here, the reduction rate of the bulk cannot be uniformly defined by the type of the breads, that is, the balance between the internal space volume and the restoring force. It is in the range of 0.01 to 0.9, preferably 0.1 to 0.9 (volume ratio). In view of the object of the present invention (cost reduction in distribution and storage), the larger the rate of decrease, the more preferable. In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of breads include mechanical compression and the like. Specifically, pressurization and compression by a press machine, and sealing inside a flexible packaging material, Compression by reducing the pressure (vacuum packing method) can be mentioned, and the vacuum packing method is particularly convenient and preferable in terms of storage and transportation. In the present invention, a step of packaging the food may be included before or after the step of reducing the bulk of the heat-treated bread. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging is possible at the same time as compression, which is particularly preferable. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. In the present invention, it is preferable to provide a step of freezing or chilling the bread before or after or simultaneously with the step of reducing the bulk of the bread that has been heat-treated. This makes it possible to store the bread with reduced bulk in the form as it is, and also has excellent preservability. However, bread may be stored and stored at room temperature. Recently, various techniques for distribution at normal temperature have been developed and can be used. Distribution storage at room temperature is inferior to freezing and refrigeration in terms of storage stability, but since a cooling device is not required, distribution costs can be reduced. Next, the breads whose bulk has been reduced are placed in a distribution process such as preservation and transportation if necessary, and are reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like. In carrying out the method for producing compressed breads of the present invention, the following embodiments are specifically conceivable, but all of them are included in the essential points of the present invention. For example, a manufacturer of bread or the like performs a step of reducing the bulk of the heat-treated bread in the first step (hereinafter, referred to as the first step of the present application), and restores the bulk of the bread after the first step by reheating. When a store such as a convenience store performs the step (hereinafter, referred to as a second step of the present application) to be performed, the first step of the present application is performed by a manufacturer of bread or the like, and when the second step of the present application is also performed by a manufacturer of bread or the like, A case where the first step of the present application is performed by a manufacturer of bread or the like and the second step of the present application is performed by a consumer at home or at work. Here, the restoration ratio of the bulk by the reheating treatment is about 0.5 to 2, preferably about 0.8 to 2 (volume ratio) to 1 after the heating treatment.

[0016]

According to the present invention, it is possible to retain more moisture in the dough than usual water (up to about 62%) by the action of the enzyme, by densifying the structure of the gluten network and other dough compositions. , And the dough workability due to high water content, which cannot be considered normally, is also improved. Further, by improving the water content, the texture of the bread after baking becomes soft and palatable, and the soft and palatable texture is maintained over time. Further, the deterioration of the texture (rubber-like texture or hard texture) due to the range-up and the deterioration of the texture due to the temporal change after the range-up can be suppressed. In addition, the action of an antioxidant can suppress an excessive enzyme reaction, and can sufficiently exert the effect of improving the bread by the above-mentioned enzyme, and can produce industrially stable bread or bread that requires skill. Can be performed easily.

[0017]

The present invention will be described in more detail with reference to the following examples (including comparative examples). However, the present invention is not limited to the following examples. In addition, the unit of the compounding amount in an Example is all gram (g) unless there is particular notice. [Evaluation Method of Bread] In the bread manufacturing process, a force is applied to the dough in the division and molding after mixing, which causes damage to the dough and adversely affects the bread swelling and the like. Two-piece splitters and rounders, especially used for industrial production,
In addition, since the load on the dough is large, the molder is required to have higher dough stability than when bread is manually manufactured. As a method to evaluate the stability and strength of this dough, and the likelihood of occurrence of break-down, evaluation of the state of elongation, ease of cutting, texture, etc. of the bread dough during manufacturing, the size of the baked bread, In addition to the usual bread evaluation methods such as evaluation of texture, flavor, etc., a change in the strength of the dough when the dough was forcibly loaded and kneaded was used as an index of dough physical properties. The method will be described. As a method of forcibly applying a load to the dough, a Brabender farinograph, which is usually used for evaluating the quality of flour, was used. The Brabender Farinograph is a device that mixes flour and water with two Z-type mixer blades and records the torque applied to the blades at that time. The torque applied to the rotating shaft of the blades is recorded on a recording paper through a shock absorber. You. This recorded pattern is called a farinogram. The farinogram pattern shows the torque applied to the rotation axis as a hard viscosity (consistency) in 0 to 1000 Brabender units, with the vertical axis representing time and the horizontal axis representing time. In other words, the Brabender farinograph can express the strength at that time in a unit called a Brabender unit while applying force to the fabric, and it is possible to obtain an index indicating the strength of the fabric using this feature. A method of actually measuring the fabric strength using a Brabender farinograph will be described. Bread dough mixed to the optimum state by the direct kneading method, the sponge method, etc.
00g is weighed and put into a farinograph mixer to start measurement. The result obtained by the measurement is recorded on a recording paper. Read the amplitude of the point where the measured value takes the maximum value,
The median value of this point was taken as the value of the hard elasticity, and the width of the amplitude at this point was taken as the value of the extensibility. The measurement was further continued, and the time until the maximum value of the amplitude reached the value of the hard elasticity was defined as the stability value. The value of the hard elasticity represents the strength of the dough and, when measured on the scale of the present invention, usually shows a value of about 400 to 600 Brabender units. The extensibility indicates the ease of elongation of the dough, and the larger the extensibility, the better the elongation of the dough. The stability value represents the stability of the fabric to external forces,
A larger value indicates higher resistance to mechanical stress. In other words, it indicates that the material has a wide allowable mixing range and hardly causes breakdown. Therefore, the value of this stability was used as an index of dough stability. The unit of stability is time (seconds).

Example 1 A mini-mountain bread was manufactured by a 70% medium seed method, and the physical properties of the dough and the bread were evaluated.

Using a vertical mixer (Kant-Mixer, using 10 court balls) and hooks, 700 g of a medium-class compounding material [Strength Flour (Nisshin Flour Milling Co., Ltd., Camellia), yeast (Oriental Yeast Co., Ltd.), Oriental East)
20g, yeast food (Oriental Yeast Co., Ltd., C
Oriental food) 1 g, water 400 g, glucose oxidase (manufactured by Amano Pharmaceutical Co., Ltd.) 250 enzyme activity unit]
Is put in a bowl, and kneaded at a low speed for 2 minutes and a medium and high speed for 1 minute. Next, this is fermented (medium seed fermentation). The conditions at this time are medium fermentation temperature 27
℃, medium fermentation relative humidity 75%, medium seed fermentation time 4 hours 30 minutes,
The fermentation end point temperature for medium-type fermentation is 29.5 ° C Next, add this kneading compound material [strong flour 300g (Nisshin Flour Milling Co., Ltd.)
Made, camellia) salt 20g, sugar 50g, skim milk powder 10g, water
250 g], and kneaded for 3 minutes at low speed and 3 minutes at medium to high speed. Add 2 minutes, low speed, medium speed 3
Kneaded in minutes, and further kneaded at high speed until the dough is in a good state, to obtain a final kneaded dough. The kneading time by the last high speed was 3 minutes. The target dough temperature at this time was about 27.5 ° C. Next, to recover the dough damage received by kneading,
Floor time was set for 20 minutes in a fermenter at a temperature of 27.5 ° C and a relative humidity of 80%. Next, divide 60g each and set bench time to 20
Minutes, mold properly with a moulder, temperature 37.5
A heating time of 50 minutes was taken in a heating room at 80 ° C. and a relative humidity of 80%, and the mixture was baked for 10 minutes in an oven at 220 ° C. (upper heat 5, lower heat 3). The specific volume of the obtained mini mountain-shaped bread is 5.50 cm ³ / g
Met. The volume of the bread was measured by a rapeseed replacement method. When the physical properties of the dough after the main kneading were measured by a Brabender farinograph, the stability value was 900 seconds.
After the obtained mini-shaped bread was allowed to cool for several hours, it was sandwiched between compression press plates, compression-molded in 3 seconds until the specific volume became 1.50 cm ³ / g, and then rapidly frozen to −20 ° C. in that state. . Next, the compression-molded mini mountain-shaped bread was released from the press plate, introduced into a packaging film, and sealed and packaged after purging with nitrogen gas. After storing this compression molded mini mountain bread in a freezer for one month, take it out and heat it for 50 seconds with a microwave oven, the bread expands to a specific volume of 5.30 cm ³ / g, equivalent to that before compression Returned to shape. The flavor of the bread was not changed from that before storage.

Example 2 A mini mountain bread was prepared and evaluated in the same manner as in Example 1 except that 0.2 g of tocopherol was added at the time of medium seeding and no tocopherol was added at the time of main kneading. The mixing time at the last high speed of the main kneading at this time was 2 minutes and 30 seconds. The specific volume of the obtained mini mountain-shaped bread was 5.50 cm ³ / g. When the physical properties of the dough after the main kneading were measured by Brabender farinograph, the stability value was 1200 seconds. After compression and freezing in the same manner as in Example 1, storage for one month, and heating for 50 seconds in a microwave oven, the bread expanded and the specific volume was 5.25.
cm ³ / g and returned to the same shape as before compression. The flavor of the bread was not changed from that before storage.

Example 3 A mini-mountain bread was prepared and evaluated in the same manner as in Example 1 except that glucose oxidase was replaced with lipoxygenase 1000 enzyme activity unit. The mixing time at the last high speed of the main kneading at this time was 3 minutes. The specific volume of the obtained mini mountain-shaped bread was 5.10 cm ³ / g. When the physical properties of the dough after the main kneading were measured by a Brabender farinograph, the stability value was 1050 seconds. After compression and freezing in the same manner as in Example 1, storage for one month, and heating in a microwave oven for 50 seconds, the bread expanded and the specific volume was 5.00 cm ³ / g.
And returned to the same shape as before compression. Also, the flavor of the bread did not change from that before storage.

Comparative Example 1 A mini-mountain type bread was produced and evaluated in the same manner as in Example 1 except that no tocopherol was added during the main kneading. At this time, the mixing time of the final high-speed kneading is 2 minutes 30 minutes.
Seconds. The specific volume of the obtained mini mountain-shaped bread is 5.50 cm
³ / g. When the physical properties of the dough after the main kneading were measured by a Brabender farinograph, the stability value was 300 seconds. After compression and freezing in the same manner as in Example 1 and storage for one month after heating for 50 seconds in a microwave oven, the bread expands, the specific volume becomes 5.30 cm ³ / g, and it has the same shape as before compression. I returned. In addition, the flavor of the bread was slightly odor-deteriorated compared to before storage.

Comparative Example 2 A mini-mountain bread was prepared and evaluated in the same manner as in Example 3 except that tocopherol was not added at the time of main kneading. At this time, the mixing time of the final high-speed kneading is 2 minutes 30 minutes.
Seconds. The specific volume of the obtained mini mountain-shaped bread is 5.20 cm.
³ / g. When the physical properties of the dough after the main kneading were measured by a Brabender farinograph, the stability value was 280 seconds. After compression and freezing in the same manner as in Example 1 and storage for one month and heating in a microwave oven for 50 seconds, the bread expands, the specific volume becomes 4.95 cm ³ / g, and the shape is equivalent to that before compression. I returned. In addition, the flavor of the bread had a slightly deteriorating odor compared to that before storage.

Comparative Example 3 A mini-mountain type bread was prepared and evaluated in the same manner as in Example 1 except that glucose oxidase was not added during the seeding and tocopherol was not added during the main kneading. The mixing time at the last high speed of the main kneading at this time was 2 minutes. The specific volume of the obtained mini mountain-shaped bread was 5.60 cm ³ / g. When the physical properties of the dough after the main kneading were measured by a Brabender farinograph, the stability value was 1800 seconds. After compression and freezing in the same manner as in Example 1, storage for one month, and heating in a microwave oven for 50 seconds, the bread swelling was small and the specific volume was 3.90.
cm ³ / g, which was smaller than before compression, and the texture became harder. The flavor of the bread was unchanged from before storage.

Example 4 A mini mountain bread was produced in the same manner as in Example 1 except that the final high-speed mixing in the main kneading was performed for 5 minutes. The dough condition at the end of the mixing was good, and the specific volume of the obtained mini mountain-shaped bread was 5.30 cm ³ / g. After compression and freezing in the same manner as in Example 1 and storage for one month after heating for 50 seconds in a microwave oven, the bread expands, the specific volume becomes 5.15 cm ³ / g, and it has the same shape as before compression. I returned. Also, the flavor of the bread did not change from that before storage.

Comparative Example 4 A mini-mountain type bread was produced in the same manner as in Comparative Example 1, except that the final high-speed mixing in the main kneading was performed for 5 minutes. The dough after the main kneading was in a state of being strongly sticky and causing a breakdown, and it was difficult to perform a subsequent split molding operation. Also, the specific volume of the obtained mini mountain-shaped bread is as small as 3.5 cm ³ / g,
Further, the texture was hard and the bread was poor.

The compositions and evaluation results of Examples 1 to 4 and Comparative Examples 1 to 4 are summarized in Table 1.

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[Table 1]

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masanori Komimon 20 Kao Corporation Research Laboratory, Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki

Claims (4)

[Claims] 1. A member selected from the group consisting of peroxidase, glucose oxidase, polyphenol oxidase, transglutaminase and lipoxygenase.
A bread suitable for microwave heating obtained by fermenting and baking a bread composition containing one or more kinds of enzymes and an antioxidant by a conventional method. 2. The bread suitable for microwave oven heating according to claim 1, wherein the enzyme is added in an amount of 10 to 20,000 as an active unit to 1 kg of flour. 3. The bread suitable for microwave heating according to claim 1, wherein the antioxidant is tocopherol. 4. The bread suitable for microwave oven heating according to claim 1, characterized in that the bread after baking has a reduced bulk, characterized in that the bulk is restored by microwave heating.