JPH1084857A - Frozen bakery product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the bakery product which enables prevention of the abnormal odor characteristic of microwave bread from being generated at the time of reheating the bread with a microwave oven, and also prevention of reduction in flavor and feeling at the time of eating it from being caused by packaging a bakery product contg. a specified amount of an oxidation inhibitor with a specific packaging material. SOLUTION: In the bakery process of this product, a bakery product contg. an oxidation inhibitor (preferably, tocopherols) is packaged with a packaging material having <10% or preferably <0.5% transmissivity of light in the wavelength range of 200 to 900nm. The amount to be added of the oxidation inhibitor is preferably 5 to 500ppm in the bread dough. As the packaging material, a bag made of a material such as (polyethylene terephthalate)/(vapor-deposited aluminum)/(polyethylene) composite material, is preferably used. Desirably, the inside space volume of the bag is adjusted to 60 to 75% at the time of packaging the bakery product. Further, when this process is applied to frozen compressed bread the volume of which is reduced after the baking and can be restored by reheating the bread after preserving it, any abnormal odor is prevented from being generated at the time of performing the reheating and also, an improvement in volume restorability is expected and accordingly, favorable results can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to bakery products. More specifically, the present invention relates to a technique relating to a frozen bakery product eaten by heating in a microwave oven, and to a technique for improving the flavor and appearance at that time.

[0002]

2. Description of the Related Art In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been refrigerated or frozen, and heated in a store or a restaurant industry store using a microwave oven or the like. The supply to consumers is increasing.
Performance required for bread (hereinafter sometimes abbreviated as “range bread”) that is eaten by reheating with a microwave oven of this type is preservability and texture, and a method in which additives and the like are conventionally blended. And various other methods have been proposed. On the other hand, as a problem of the range pan, when reheating with a microwave oven, there is a generation of an unpleasant odor due to deterioration of the bread due to oxygen components. In particular, when the bread is frozen or frozen in the process of production and storage, the degree of deterioration is large due to the influence of moisture, and the generation of off-flavors is severe. In order to solve this problem, various flavors can be added to the bread to prevent the smell from being smelled, or to avoid contact with the outside air (oxygen) as much as possible after the bread is manufactured. No specific solution has been proposed.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and the present invention is directed to generation of an unpleasant odor and flavor during reheating by a microwave oven specific to a range pan. -It is intended to prevent a decrease in texture.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, it has been found that a bakery product containing a specific amount of an antioxidant is packaged in a specific packaging material. They have found that they are effective and have completed the present invention. That is, the present invention uses a packaging material having a transmittance of less than 10% in a light wavelength range of 200 to 900 nm and an antioxidant of 2 to 2 nm.
It is a frozen bakery product that is packaged with a bakery product containing 20000 ppm. Although it has been widely known to avoid contact with the outside air (oxygen) in order to prevent the deterioration of various foods, the generation of unpleasant odor at the time of reheating, which is a unique problem of a range pan, has been known. It has not been proposed to adopt a configuration like the present invention to solve the above problem.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the frozen bakery product of the present invention will be described in detail. First, the bakery product referred to in the present invention includes all breads such as buns such as bread, coppe bread, roll bread, croissant, and anpan, and cooked breads such as hamburger, hot dock, ham sandwich, and topping cheese bread. Moreover, you may use for cakes, such as a cake stand, a hot cake, and a castella. In addition, the bread of the present invention has wheat flour as a main component, barley,
It contains rye, corn flour, starch, eggs, oils and fats, sugar, milk components, flavors, emulsifiers, and the like, and is not particularly limited in composition.

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.

[0007] The antioxidant used in the present invention is not particularly limited as long as it is commonly used in foods. For example, sesame oil extract, extracted tocopherol, gallic acid, γ-oryzanol, catechin, licorice extract, 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 also depends on the type of antioxidant used,
It is 2 to 20000 ppm, preferably 5 to 2000 ppm, more preferably 5 to 500 ppm in the bread dough. If the added amount is less than 2 ppm, the effect of the antioxidant is not exhibited, and if it exceeds 20,000 ppm, the taste of the antioxidant itself is felt and a problem may occur 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, a packaging material for wrapping bread used in the present invention will be described. The packaging material used in the present invention can be packaged without substantially contacting the bread with the outside air,
The material is not particularly limited as long as it has a transmittance of less than 10% (preferably less than 5%, more preferably less than 0.5%) in the wavelength range of 200 to 900 nm. Methods such as vapor deposition of metal (particularly aluminum), lamination of metal films, and printing of various colors can be used. Among them, the effect of coloring and the effect of vapor deposition of metal are generally used as the light barrier properties.
For coloring, there are a method of printing a film, a method of adding a fine powder to the film to form a color film, and a method of using titanium oxide, silica, or the like as an ultraviolet absorber. In order to improve the light blocking effect with ink,
Black, sepia, gray, brown and the like have high effects, and the shielding properties by white ink tend to be slightly inferior. In the case of using titanium oxide or silica, attention must be paid to deterioration. Printing,
In the case of using an ink, an ultraviolet absorber or the like, a certain degree of light barrier property is recognized, but deterioration of quality due to oxidation or the like is not completely suppressed. Therefore, at present, the most effective means for suppressing the quality deterioration due to light rays is based on aluminum deposition and aluminum film (aluminum foil) lamination. By using aluminum vapor deposition and aluminum foil, the barrier property of light rays in the ultraviolet to visible region is dramatically improved. By increasing the film thickness of vapor deposition or using aluminum foil, the transmittance becomes almost 0%. In addition, it is possible to obtain a package with less quality deterioration due to light rays.

For the intended purpose of the present invention, it is preferable that the packaging material has a low oxygen permeability as much as possible, specifically, a material having an oxygen permeability of 200 ml / m ² · atm · 24 hr or less. PET (polyethylene terephthalate), PP (polypropylene), NY (nylon), P
ET / NY, NY / PE (polyethylene), KOP (polyvinylidene chloride-coated stretched polypropylene) / PE,
KOP / CP (unstretched polypropylene), KON (polyvinylidene chloride coated nylon) / PE, KON / C
P, ON (stretched nylon) / PE, PET / PE, KP
ET (polyvinylidene chloride coated polyethylene terephthalate) / PE, KPET / CP, PET / Al vapor deposition /
PE, Al foil / PE, ON / Al foil / PE, PET / A
A bag made of a single layer material exemplified by 1 foil / PE or a multilayer material of two or more layers is suitably used.

[0011] In the present invention, the space volume inside the package when packaging a bakery product is 50 to 75%, particularly 60%.
Preferably it is ~ 75%. By doing so, the amount of sublimation of water can be suppressed, and the efficiency of distribution and storage (compactness) can be improved. The space volume inside the package defined by the present invention means the total amount of air inside the package, and includes the amount of air in the bakery product.

Although the present invention is applied to general range breads, it can also be applied to frozen breads that are frozen or frozen after baking and then stored. The present invention is particularly effective because the degree of deterioration is large due to the influence of odor and the generation of off-flavors is severe. Further, the technology of the present invention is based on a method of producing a bread once frozen by a means such as baking, and then reducing the bulk, restoring the bulk by reheating after storage (freezing). PCT / J
P96 / 630). In the case of such a (frozen) compression pan, the influence of the outside air (oxygen) affects the restoring force, and the restoring force becomes considerably inferior when there is much contact with the outside air (oxygen). Therefore, when the technology of the present invention is applied to a (frozen) compression pan, it is expected that an unpleasant odor at the time of reheating and the improvement of the restoring force are expected, and this is extremely effective.

[0013]

As described above, according to the technology of the present invention, it is possible to effectively suppress the deterioration of the flavor of a bakery product, and it is also possible to suppress the deterioration of the texture due to the suppression of moisture sublimation. In addition, in a frozen compression bakery product, it is possible to suppress a decrease in restorability due to surface hardening due to oxidation on the surface.

[0014]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Examples 1 to 6, Comparative Examples 1 to 5 Butter rolls were produced according to the following steps and formulations.
Table 1 shows the blends of the medium dough and the present dough. The numerical values in Table 1 are shown in parts by weight based on a total of 100 parts by weight of the flour.

The sponge dough was mixed at a low speed of 3 minutes and at a medium speed of 1 min. The kneading temperature of the dough was set to 24 ° C., and the dough was fermented in a fermentation room at 27 ° C. and a humidity of 75% for 3 hours to obtain sponge dough. Next, the main kneading material (including the antioxidant shown in Table 2) except for the shortening and butter was added to the medium seeds, mixed at a low speed of 3 minutes and at a medium speed of 2 minutes, and then shortening and butter were added. Mixing was performed at 3 minutes per minute, 3 minutes at medium speed, and 3 minutes at high speed, and the kneading temperature was 26.5 ° C. Divide and mold the obtained dough into 40g,
After fermentation at 38 ° C and 85% humidity for 40 minutes, oven at 220 ° C
Baking for 10 minutes produced a butter roll having a specific volume of 5.40 to 5.60 (cm ³ / g). The resulting butter roll was sandwiched between compression press plates, the bulk was reduced by compression in 7 seconds until the specific volume became 2.0 (cm ³ / g), and then rapidly frozen to −40 ° C. in that state. Next, the butter rolls having reduced bulk were released from the press plate, and were wrapped one by one with a packaging material shown in Table 2 so as to have a space volume shown in Table 2, and sealed. This is stored frozen under fluorescent light for 2 weeks, and then placed in a microwave (500 W) for 1 minute /
Individual heating was performed and sensory evaluation was performed by 10 food panelists. Table 2 shows the results.

[0016]

[Table 1]

[0017]

[Table 2]

Note) Packaging material OPP; stretched polypropylene ONY; stretched nylon VM; vacuum deposited LLDPE; low-density polyethylene DL; dry laminate CPP; unstretched polypropylene PET; polyethylene terephthalate antioxidant Sankatol; Name "Sankatol No1" Transmittance Transmittance measurement method Suga Test Machine Haze Computer HGM-3D (with integrating sphere) Sample pitch AUTO (0.5 nm) Scanning from 200 to 900 nm, the transmittance at the peak was expressed.

Claims (4)

[Claims] 1. The transmittance of light having a wavelength in the range of 200 to 900 nm.
A frozen bakery product comprising less than 10% of packaging material and packaging a bakery product containing 2 to 20,000 ppm of an antioxidant. 2. The frozen bakery product according to claim 1, wherein the bakery product has a reduced bulk after baking or semi-baking, and the bulk is restored by heating in a microwave oven. 3. The bakery product according to claim 1, wherein a space volume inside the package when packaging the bakery product is 50 to 75%. 4. The bakery product is bread.
A bakery product according to any one of the preceding claims.