JPH1084855A - Porous water-containing flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the food such as compression and restoration bread, capable of improving restoration property when its volume is reduced after baking and restored by re-heating and also suppressing restoration during freezing preservation by using dough is which a specified quantity of α-conversion starch is mixed. SOLUTION: Dough whose volume is reduced after heating, a feature for restoring volume by re-heating is provided and α-conversion starch is mixed by 1-20 pts.wt., preferably, 1-3 pts.wt. to raw flour 100 pts.wt. It is favorable that α-conversion starch is adopted as α-conversion starch. The volume of heated porous water-containing flour food is reduced by a method such as heating compression by a press machine in order to obtain target food. It is aldo favorable that the reduction rate of volume is 0.2-0.5 (height ratio) to 1 semi-punished food after heating. It is adequate that process for a freezing or refrigerating processing is provided after or simultaneously with process for reducing volume. It is also adequate that re-heating is executed through the used of an microwave oven from the viewpoint of convenience and restoration.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a porous water-containing flour food such as bread. More specifically, the present invention relates to a technique related to a compressed porous water-containing flour food that reduces bulk after baking and restores bulk by reheating after storage, and relates to a technique for improving restorability at that time.

[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 Accordingly, the present inventors have:
As a result of intensive studies aimed at improving the resilience of porous hydrated wheat flour foods such as compressed reconstituted bread, the reconstitution of bulk by reheating is improved by blending a specific amount of pregelatinized starch in the raw dough The present invention has been completed, and it has been found that a decrease in restorability during frozen storage can be suppressed. That is, the present invention reduces the bulk after the heat treatment,
A porous hydrated wheat flour food having a feature that its bulk is restored by reheating, characterized by using a dough in which 1 to 20 parts by weight of pregelatinized starch is mixed with 100 parts by weight of raw wheat 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, eggs, oils and fats, sugar, milk components, flavors, emulsifiers, and the like, and the basic composition is not particularly limited.

A feature of the present invention resides in the use of a dough in which 1 to 20 parts by weight of pregelatinized starch is mixed with 100 parts by weight of raw wheat flour. As the pregelatinized starch, pregelatinized starch obtained by processing cane starch, potato starch, wheat flour starch, corn starch or the like is used, and pregelatinized potato starch is particularly preferable. Specific α
The method of the conversion treatment is not particularly limited, but a method of mixing and heating starch powder with water is generally used. The amount of the pregelatinized starch is 1 to 20 parts by weight based on 100 parts by weight of the raw wheat flour,
Preferably it is 1 to 5 parts by weight, particularly preferably 1 to 3 parts by weight. If the amount is less than 1 part by weight, the effect of improving the resilience is not recognized. If the amount is more than 20 parts by weight, the texture becomes heavy, the moist feeling becomes strong, and the astringent taste is produced, which is not so preferable. In the present invention, the improvement of the resilience by blending the pregelatinized starch is because the addition of the pregelatinized starch improves the moisturizing effect, so that the sublimation of the moisture in the bread is suppressed and the change in the bread structure is reduced. Guessed.

The above-mentioned porous hydrated flour food is baked,
It becomes a semi-finished product or product by heat treatment such as frying or steaming. 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. 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 0.5 (height ratio), and the object of the present invention (cost reduction in distribution and storage)
In view of this, the larger the reduction rate, the better. 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 present invention,
The method may 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:
It is about 0.5 to 2.0 (height ratio) to 1 after the heat treatment. In the present invention, the height of the food itself, which is substantially correlated and easy to measure, was used without defining the volume in defining the ratio of the reduction and restoration of the bulk.

[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 an excellent restoring property, and a decrease in the restoring property during frozen storage can be suppressed.

[0009]

(Middle grade material)

Strong powder 70.0 parts by weight Yeast 2.0 parts by weight Yeast food 0.1 part by weight Egg white 5.0 parts by weight Gluten 2.0 parts by weight Water 46.0 parts by weight Part shortening 10.0 parts by weight Potato starch 2.5 parts by weight Water 18.0 parts by weight The sponge material was mixed at a low speed of 3 minutes and a medium speed of 1 minute. The obtained dough is kneaded at 25 ° C, then it is 27 ° C and 75% humidity.
Was fermented in a fermentation room for 3 hours. 2.5 parts by weight of potato starch was mixed with 18.0 parts by weight of water for main kneading, stirred and heated in a water bath at 90 ° C., gelatinized, and then cooled to room temperature. To the pregelatinized starch, the above-mentioned kneaded material excluding shortening and the sponge dough were added, and mixed at a low speed of 3 minutes / medium speed for 3 minutes. The obtained dough was kneaded at 27.0 ° C. The dough thus obtained was divided into 50 g portions and molded into spherical shapes after a floor time of 20 minutes. Next, after dough fermentation at 38 ° C. and 85% humidity for 50 minutes, the dough was baked for 9 minutes in a 220 ° C. reel oven to obtain a round bread. The round pan having a height of 6 cm was compressed to 2 cm by a press plate, and then rapidly frozen in a freezer at -40 ° C while being sandwiched between the press plates. After cooling in a freezer for 30 minutes, the press plate was removed to obtain a 2 cm-high compressed frozen bread. The resilience was evaluated when four pieces of the compressed frozen bread were simultaneously heated in a microwave oven (600 W) for 180 seconds. In addition, the above-mentioned compressed frozen bread was introduced into a packaging film, sealed and packaged, left in a freezer (set temperature of -22 ° C.) for one month, and similarly, the restoring property when heated in a microwave was evaluated. The restoring property was evaluated by a restoring magnification depending on the range (ratio of height before and after the range; average value of four pieces). Table 1 shows the results. Comparative Example 1 A round bread was obtained and evaluated in the same manner as in Example 1 except that potato starch was not added. Table 1 shows the results.

[0010]

[Table 1]

As is clear from the results shown in Table 1, the bread of the present invention is excellent in restorability, and a decrease in restorability during frozen storage is suppressed.

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

Claims (3)

[Claims] 1. A porous hydrated wheat flour food having a feature of reducing its bulk after heat treatment and restoring its bulk by reheating, wherein 1 to 20 parts by weight of pregelatinized starch is added to 100 parts by weight of raw wheat flour. A porous water-containing flour food, characterized by using dough. 2. The porous hydrated flour food product according to claim 1, wherein the porous hydrated flour food product is frozen. 3. The porous hydrated flour food product according to claim 1, wherein the porous hydrated flour food product is semi-baked or baked bread.