JPH1084851A - Porous water-containing wheat flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the food such as compressed restorable bread, which has very excellent volume restorability at the time of reheating the food product compressed after heating and improved quality by using a porous water-containing wheat flour food having a specified static instantaneous modulus value after the heat treatment. SOLUTION: This food is made to have a >=2,000N/m<2> or preferably SD3,000N/m<2> static instantaneous modulus value after the heat treatment and its volume is reduced and can be restored by reheating it. In order to obtain a >=2,000N/m<2> static instantaneous modulus value of the food after the heat treatment, mixing egg albumen, gluten, an enzyme, and/or the like, into the dough, or performing over-mixing, etc., is recommended. In order to reduce the volume, for example, a food (semi-finished) product after the heat treatment is compressed by pressing it with a press machine. The reduction ratio in volume of the food is preferably adjusted so as to provide a ratio of the height of the food after the volume reduction stage to the height of the (semi-finished) product after the heat treatment of 0.2:1 to 0.5:1. Also preferably, after the volume reduction stage or concurrently with the stage, a stage for subjecting the compressed food to freezing or refrigeration treatment, is placed. Further, the use of a microwave oven for reheating the resulting food is preferred on account of convenience of the oven, volume restorability of the food by the oven, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porous wet flour food such as bread. Specifically, the technology relates to a compressed porous water-containing flour food that reduces the bulk after baking and restores the bulk by reheating after storage.
The present invention relates to a technique for improving appearance and restorability.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
Breads once baked are stored at room temperature, in a refrigerated or frozen state, heated in a store or a restaurant industry store using a microwave oven or the like, and supplied to consumers. The present inventors have worked hard to reduce costs in distribution and storage of bakery products and the like, and have intensively studied to provide bakery products and the like having a taste close to freshly baked at any time in stores, restaurants, and homes. As a result, after manufacturing bakery products etc. once by means such as baking, reduce the bulk, after storage, paying attention to the technology of restoring the bulk by reheating, with a porous hydrous wheat flour food reduced in bulk after heat treatment Then, the invention relating to the porous hydrated flour food having the characteristic of being restored in bulk by reheating was completed, and a patent application was filed (PCT / JP96 / 630). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture, flavor and appearance.

[0003]

Means for Solving the Problems The present inventors have studied the restoring property of the above-mentioned compressed restoring pan. As a result, when compressed under normal conditions, the restoring property deteriorates over time during storage and the appearance (compression) At the time of restoration). Therefore, the present inventors have conducted intensive studies for the purpose of further improving the texture, flavor, and the like in porous water-containing flour foods such as compression-restored bread, and as a result of baking or half-baking after baking. The present inventors have found that the use of a porous hydrated wheat flour food having a static instantaneous elastic modulus in a specific range can provide a porous hydrated wheat flour food with extremely excellent resilience, and completed the present invention. That is, the present invention provides a porous hydrated material having a feature that the bulk of a porous hydrated wheat flour food having a static instantaneous elastic modulus after baking or semi-baking of 2000 N / m ² or more is reduced by reheating and the bulk is restored by reheating. Flour food.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the porous hydrated flour food of the present invention and a method for producing the same will be described in detail. First,
The porous water-containing flour food in the present invention is a food having a relatively high water 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 space volume of 10% or more. More specifically, breads such as sweet bread such as bread, coppé bread, roll bread, croissant, and anpan;
Cakes such as sponge cake, pound cake, and hot cake; Manjus such as Chinese man; donut, pie,
Confectionery such as castella. Even flour foods of the same kind, such as cookies and biscuits, which have a relatively low water content and a relatively small internal space volume have almost no bulk restoring power and are excluded from the subject of the present invention. In addition, the porous water-containing flour food of the present invention has flour as a main component,
It contains barley, rye, corn flour, starch, egg, oil and fat, sugar, milk components, flavors, emulsifiers and the like, and is not particularly limited in its basic composition.
In addition, the above-mentioned porous water-containing wheat flour food is a semi-finished product or a product by a heat treatment such as baking, frying, steaming or the like. Here, taking breads as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product.

[0005] A feature of the present invention is to selectively use a porous hydrated wheat flour food having a static instantaneous elastic modulus after heat treatment of 2000 N / m ² or more, preferably 3000 N / m ² or more. When using the porous hydrous flour food having a static instantaneous elastic modulus in the above range, the subsequent bulk reduction step, through a freezing step provided as desired, is extremely excellent in the resilience of the bulk when reheated. In addition, changes with time during storage are reduced. Those having a static instantaneous elastic modulus of 2000 N / m ² or more exhibit high resilience upon reheating because they are rich in elasticity. In the present invention, the static instantaneous elastic modulus of the porous hydrated wheat flour food product after the heat treatment is a value measured by the following apparatus and conditions. [Creep measurement] Immediately after the heat treatment (baking), the bread used in the creep measurement was left at -20 ° C for 30 minutes, then left in a sealed container at 20 ° C for 1 hour, and then left at room temperature for 30 minutes to raise the temperature. Was used after equilibration. As a creep measuring device, RHEONER RE-33005 manufactured by Yamaden Co., Ltd. was used. The measurement conditions are as follows. Compression plate diameter; 10cm step; 0.1mm Compression speed; 5mm / sec Holding time: 5min Measurement temperature; Room temperature (about 24 ° C) The static instantaneous elastic modulus of bread baked according to a general recipe is 1500-1800N / m. ^{About 2} . In the present invention, the static instantaneous elastic modulus is 2000 N / by mixing egg white, gluten, enzymes and the like in the dough, and performing overmixing.
A value of m ² or more can be realized, and it is also preferable to appropriately combine these means.

In the present invention, first, as a first step,
A step of reducing the bulk of the heat-treated porous hydrated flour food is performed. Here, the rate of reduction in bulk cannot be uniformly defined depending on the type of the porous water-containing flour food, that is, the balance between the internal space volume and the restoring force. 0.1 to 0.9, especially 0.2 to
It is in the range of 0.5 (height ratio), and in view of the object of the present invention (reduction of costs in distribution and storage), the larger the reduction rate, the more preferable. In short, it is important to compress as much as possible within a range where the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of the porous water-containing flour food include mechanical compression and the like.Specifically, pressure compression by a press machine, or sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place. In the case of performing pressurization and compression by a press machine, if the compression plate is cooled in advance, the freezing time is shortened, and the efficiency of production can be improved. The present invention can include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique. In the present invention, it is preferable to provide a step of freezing or chilling the porous water-containing flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing flour food. As a result, the porous hydrated flour food product having reduced bulk can be stored in the form as it is, and the storability is excellent.

[0007] The porous hydrated flour food product reduced in bulk obtained by the method of the present invention is subjected to a distribution process such as preservation and transportation, if necessary, and reheated at a store, a restaurant industry store or at home. It is eaten by restoring its 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. Also, other heating may be used,
It is preferable to use the internal vibration heating means, specifically, a microwave oven from the viewpoints of convenience, restorability, and the like. In carrying out the method for producing a porous water-containing flour food of the present invention, the following embodiments are specifically conceivable, all of which are included in the essential points of the present invention. For example, the step of reducing the bulk of the heat-treated porous hydrated wheat flour food of the first step (hereinafter referred to as the first step of the present application) is performed by a manufacturer such as bread,
When a store such as a convenience store performs the step of restoring the bulk of the porous hydrated wheat flour food by reheating after the first step (hereinafter referred to as the second step of the present application), the first step of the present application is performed by a manufacturer of bread or the like. When the second step of the present application is also performed by a manufacturer of bread or the like, 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 rate of the bulk by the reheating treatment is:
0.5 to 2, preferably 0.8 to 2 with respect to 1 after heat treatment
(Volume ratio).

[0008]

As described above, according to the technology of the present invention, it is possible to distribute and store the porous hydrated flour food such as bread in a state where the bulk of the food is reduced in volume. While you can plan, dealers, restaurants,
At home, bread and the like having a taste close to freshly baked can be efficiently produced and provided at any time. Further, the bread has a good appearance (no wrinkles or cracks) and has excellent flavor and resilience.

[0009]

EXAMPLES The present invention will be described more specifically with reference to the following examples. The parts in the examples are parts by weight. Based on the formulations shown in Table 1, breads of Examples 1 and 2 and Comparative Example 1 were manufactured and evaluated. Details are shown below. Example 1 A mini mountain-shaped bread was produced by a 70% medium seed method.

First, medium-sized materials shown in Table 1 were mixed at a low speed by a vertical mixer (Kanto mixer, using 10 court balls).
And kneaded at 26 ° C. for 1 minute at medium speed. Next, this is the fermentation temperature
Medium seed fermentation was performed at 27 ° C., relative humidity of 80% and fermentation time of 3 hours to obtain medium fermented dough at a dough temperature of 29.5 ° C. This kneaded fermented dough is added with the main kneading component (Table 1) except for fats and oils, and kneaded at a low speed for 3 minutes and at a medium and high speed for 3 minutes.
Kneading again for 3 minutes at medium speed. The finish was kneaded at high speed with the dough in good condition. The kneading time at that time was 3 minutes, and the dough temperature was 27.5 ° C. Next, knead the dough at 27.5 ° C,
After 20 minutes of floor time in an environment with a relative humidity of 80%, 50
After dividing by g, taking a bench time of 20 minutes and appropriately molding with a moulder, in a stove (37.5 ° C, relative humidity 80%)
And left for 50 minutes. The bread dough prepared in this way is
It was baked for 10 minutes in an oven at 220 ° C. (upper heat 5, lower heat 3). The specific volume of the obtained bread was 5.5 cm ³ / g. In addition, the static instantaneous elastic modulus was 4100 N / m ² . This bread
After leaving to cool in an environment of 20 ° C. for 1 hour, it was sandwiched between compression press plates, compression-molded in 15 seconds until the specific volume became 1.5 cm ³ / g, and then rapidly frozen to −20 ° C. in that state. Next, the compression-molded bread was released from the press plate, introduced into a packaging film, sealed with nitrogen gas, and sealed. After storing this compacted bread in a freezer for one month, remove it and heat it for about 60 seconds at a setting of 500W microwave oven slightly, the bread expands,
Its specific volume was 5.3 cm ³ / g, returning to the same state as before compression. In addition, when the appearance of the bread was visually observed, the bread was good and had no wrinkles or cracks. The specific volume was measured by a conventional method using rapeseed seeds as described below.

[0011]

(Equation 1)

Example 2 Bread was produced in the same procedure as in Example 1 according to the formulation shown in Table 1. In addition, the enzyme Hyderase (manufactured by Amano Pharmaceutical Co., Ltd.)
Was added simultaneously with the addition of fats and oils in the main kneading. Table 2 shows the evaluation results.

Comparative Example 1 Bread was produced in the same procedure as in Example 1 according to the composition shown in Table 1. Table 2 shows the evaluation results.

[0014]

[Table 1]

[0015]

[Table 2]

Claims (3)

[Claims] 1. The instantaneous elastic modulus after heat treatment is 2000 N /
m ² or more porous hydrated flour food reduced in bulk,
A porous hydrated wheat flour food that has the feature of restoring bulk by reheating. 2. The porous water-containing flour food product according to claim 1, wherein the food product is subjected to a freezing treatment after or after reducing the bulk. 3. The porous hydrated wheat flour food product according to claim 1, wherein the porous hydrated wheat flour food product is baked or semi-baked bread.