WO2019189537A1 - Frozen bakery food and method for manufacturing same - Google Patents

Frozen bakery food and method for manufacturing same Download PDF

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Publication number
WO2019189537A1
WO2019189537A1 PCT/JP2019/013499 JP2019013499W WO2019189537A1 WO 2019189537 A1 WO2019189537 A1 WO 2019189537A1 JP 2019013499 W JP2019013499 W JP 2019013499W WO 2019189537 A1 WO2019189537 A1 WO 2019189537A1
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WIPO (PCT)
Prior art keywords
bakery food
frozen
dough
oils
fermented cellulose
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PCT/JP2019/013499
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French (fr)
Japanese (ja)
Inventor
由 江口
昭良 鳥井
謙太朗 入江
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日清フーズ株式会社
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Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201980012882.4A priority Critical patent/CN111712134A/en
Priority to JP2020509299A priority patent/JP7230004B2/en
Publication of WO2019189537A1 publication Critical patent/WO2019189537A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates

Definitions

  • the present invention relates to a frozen bakery food that is a frozen product of bakery food.
  • Bakery food is a food obtained by baking dough prepared by adding and mixing liquids such as water and milk to powder raw materials containing wheat flour. Bakery foods are not only baked immediately after production, but are often eaten after the distribution process in the state of being frozen and frozen bakery food after production. In the latter case, It is required to have excellent storability and be able to withstand the shelf life for a certain period.
  • the moisture contained in the bakery food may have shifted from the inside to the outside, or the moisture present around the bakery food may have been transferred to the bakery food.
  • the outer layer including the surface of the bakery food adsorbs moisture transferred from the outside of the outer layer, and the outer layer of the bakery food is squeezed or softened. There was a problem of lowering.
  • the frozen bakery food has a problem that the outer layer is swollen due to moisture transfer not only at the time of storage but also at the time of thawing.
  • Patent Document 1 describes a mixture containing a specific amount of acetylated oxidized starch as a mix that can solve the problems of takoyaki and okonomiyaki.
  • Patent Document 2 describes a quality improvement for takoyaki or okonomiyaki, which can provide takoyaki and okonomiyaki with a creamy and light mouthfeel even when the frozen product is thawed.
  • Agents containing specific dextrin and fermented cellulose are described as agents.
  • Patent Document 2 by using fermented cellulose together with dextrin in takoyaki or okonomiyaki, even when takoyaki or okonomiyaki is cooked, after freezing, and when heated in a microwave oven, it has a light and soft texture that has never been seen before. It is supposed to be obtained.
  • Patent Document 3 describes that fine fibrous cellulose is contained in a shoe case fabric containing fats and oils for the purpose of improving the volume of the shoe case, which is the skin part of the cream puff.
  • Patent Document 4 discloses that a frozen takoyaki dough containing cereal flour and water contains rapeseed oil for the purpose of making it soft and meltable when eaten by heating and thawing, and having a good trolley and flavor. Including liquid oil such as
  • a frozen bakery that has excellent storage stability in a frozen environment, maintains a smooth texture comparable to that before storage, even when stored for a long time in the same environment, and is less likely to deteriorate in appearance and color Food has not been provided yet.
  • An object of the present invention is to provide a frozen bakery food excellent in storage stability in a frozen environment and having a good texture and appearance, and a method for producing the same.
  • the present invention is a frozen bakery food containing flour, fermented cellulose and fats and oils.
  • this invention is a manufacturing method of the frozen bakery food containing wheat flour, fermented cellulose, and fats and oils, the said fermented cellulose and a liquid are mixed, a fermented cellulose dispersion liquid is obtained, and this dispersion liquid, the said flour, and said fats and oils are obtained.
  • a method for producing frozen bakery foods comprising: a dough preparation step for preparing a dough to prepare a dough; and a step of baking the dough to obtain a bakery food and freezing the bakery food.
  • FIG. 1 is an explanatory diagram of a cloud point measurement method.
  • the frozen bakery food of the present invention is a frozen product of bakery food.
  • the term “bakery food” as used herein refers to a fermented or non-fermented product obtained by using wheat flour as a main ingredient and adding auxiliary ingredients such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary.
  • a food obtained by baking fermented dough includes, for example, takoyaki, okonomiyaki, chijimi, crepe, large-format baked food, hot cake, and the like. Takoyaki, okonomiyaki and chijimi are particularly suitable bakery foods according to the present invention.
  • the frozen bakery food of the present invention is characterized in that it contains fermented cellulose and fats and oils.
  • a preferred embodiment of the frozen bakery food product of the present invention is a portion in which a three-dimensional network structure having a fermented cellulose as a skeleton is formed and oils and fats are taken into the three-dimensional network structure (hereinafter also referred to as “oil-and-fat-containing network structure part”). ).
  • oil-and-fat-containing network structure fermented cellulose is uniformly distributed to form a three-dimensional network structure, and the fats and oils are uniformly distributed inside the three-dimensional network structure.
  • This three-dimensional network structure by fermented cellulose has the characteristics that it is excellent in the uniform dispersibility of fats and oils and moisture, and that the uniformly dispersed state can be stably maintained over a long period of time. Therefore, the fat-and-oil-containing network structure part of the frozen bakery food has the characteristics that it is difficult to transfer moisture, is not easily affected by contact with moisture, and is difficult to absorb and squeeze or soften moisture.
  • the frozen bakery food having the above-mentioned oil-and-fat-containing network structure is a problem that has been particularly problematic in this type of frozen bakery food, such as inconvenience due to moisture transfer during storage or thawing, for example, deterioration of texture ( Effectively prevent deterioration of the outer layer's crispy texture, inner layer's crisp texture, etc., and appearance and color tone deterioration (such as wrinkles and dents, dull color tone) be able to.
  • a part of the frozen bakery food may be the oil-containing network structure
  • the whole frozen bakery food may be the oil-containing network structure.
  • examples of the presence site include the outer layer of the food (the outer surface of the food and the vicinity thereof).
  • the bakery food is takoyaki, okonomiyaki or chijimi
  • the presence of the oil-and-fat-containing network structure in the outer layer is preferable because the above-described disadvantage caused by moisture transfer is effectively prevented.
  • Fermented cellulose is a fibrous cellulose produced by cellulose-producing bacteria classified into the genus Agrobacterium, Acetobacter, Pseudomonas, etc. The fiber is thinner and longer than crystalline cellulose derived from plant pulp. The entanglement is more precise. Fermented cellulose is commercially available as the Sun Artist (registered trademark) series (San-Eigen FFI Co., Ltd.), and such commercially available fermented cellulose can be used in the present invention.
  • the content of fermented cellulose is preferably 0.01% by mass or more, more preferably 0.016 to 0.3% by mass, based on the total mass of the food. If the content of the fermented cellulose is too small, the above-described network structure is not sufficiently formed and the predetermined effects of the present invention are not achieved. If the content of the fermented cellulose is too large, the texture may be impaired. .
  • the content of fermented cellulose in the frozen bakery food is basically the same as the content of fermented cellulose in the frozen bakery food before freezing.
  • fats and oils used in combination with fermented cellulose in the frozen bakery food of the present invention can be used without particular limitation, for example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, Vegetable oils such as olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, palm oil, flaxseed oil, sesame oil, grape oil; beef fat, lard, fish oil, whale oil, butter, etc.
  • Animal fats and oils such as milk fat; Examples include hardened oils made from one or more of these fats and oils, fractionated oils, processed oils and fats such as transesterified oils, and the like. Can be used.
  • Particularly preferred fats and oils include oils and fats having fluidity at 0 ° C. (hereinafter also referred to as “specific fats and oils”).
  • 0 degreeC here means the temperature (namely, product temperature) of the said fats and oils itself.
  • the specific fats and oils only need to have fluidity at a product temperature of 0 ° C., may be a liquid with a relatively low viscosity, or may be a semi-liquid or paste with a relatively high viscosity.
  • Specific examples of the specific fats and oils include those having a cloud point of ⁇ 5 ° C. or lower, more preferably ⁇ 10 ° C. or lower.
  • the specific fats and oils include sunflower oil.
  • the ratio (specific fat / oil occupation ratio) of the specific fat / oil in all fats and oils contained in the frozen bakery food is preferably 50% by mass or more, more preferably 70% by mass or more, and the specific fat / oil occupation ratio is 100%.
  • the specific fat / oil may be the mass%, that is, all of the fat / oil contained in the flour-containing dough-baked food.
  • the cloud point of fats and oils is measured by the following method.
  • ⁇ Measurement method of cloud point> A sample obtained by completely melting the oil to be measured in a hot water bath or the like is used. As shown in FIG. 1, 4 mL of the melted sample S is collected inside a small test tube 10 equipped with a thermometer T1 for measuring the temperature of the contents, and is released until the temperature of the sample S decreases to around 40 ° C. After cooling, the small test tube 10 is accommodated in the large test tube 11 having a size capable of accommodating the small test tube 10 therein. Separately, ice water containing ice crushed to a 1 cm square and sodium chloride of 20% by mass or more of the total weight of the ice is put into a beaker 12 having a capacity of 2 L, and a cooling bath 13 is prepared.
  • the test tube 11 is put and cooled.
  • the beaker 12 is provided with a thermometer T2 that measures the temperature of the cooling bath 13.
  • T2 thermometer
  • the large test tube 11 is taken out from the cooling bath 13, and the internal small test tube 10 is visually observed about every 30 seconds, and the temperature of the sample S when cloudiness is observed in a part of the sample S is measured by a thermometer. Measurement is performed at T1, and the measured value is defined as the cloud point of the sample S.
  • T1 the dimensions (unit: mm) of each part of each instrument such as the small test tube 10 used for measuring the cloud point are shown.
  • the content of fats and oils is preferably 1.5 to 10% by mass, more preferably 2.0 to 8.5% by mass, based on the total mass of the food.
  • the content of fats and oils in the frozen bakery food is basically the same as the content of fats and oils in the frozen bakery food before freezing. If the content of fats and oils is too small, even if the above-described network structure is formed by containing fermented cellulose, the effect of preventing moisture migration at the time of storage or thawing of frozen bakery foods is poor, so the predetermined effect of the present invention is achieved. If it is not played and there is too much content of fats and oils, there is a possibility of poor taste.
  • the fats and oils contained in the frozen bakery food of the present invention include fats and oils that are usually used when baking the dough (for example, the dough) (Oils and fats to be applied to the iron plate used when firing).
  • the preferable range of the content of fats and oils in the frozen bakery food also takes into account the amount of fats and oils used at the time of baking the dough.
  • flour contained in the frozen bakery food of the present invention can be used without particular limitation, such as thin flour, medium flour, strong flour, whole wheat flour, durum semolina, etc. These may be used alone or in combination of two or more according to the type of bakery food.
  • the flour content may be appropriately adjusted according to the type of bakery food and the like, and is not particularly limited, but is preferably 5% by mass or more, more preferably based on the total mass of the food. Is 10% by mass or more.
  • the flour content in the frozen bakery food is basically the same as the flour content in the frozen bakery food before freezing.
  • the frozen bakery food of the present invention may contain components other than the above components (wheat flour, fermented cellulose, fats and oils) as long as expression of the predetermined effect of the present invention is not inhibited.
  • Such other ingredients include, for example, flours other than wheat flour such as rye flour, rice flour, corn flour, corn grits; corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch and the like, and These raw starches are processed starches such as processed oils and fats, pregelatinized, etherified, esterified, crosslinked, oxidized, etc .; starches such as processed starch; seasonings such as salt, sugar, soup, spices, eggs, Examples include ties such as yam, vegetable proteins, thickeners, swelling agents, quality improvers, antioxidants, emulsifiers, etc., and these can be used alone or in combination of two or more.
  • bakery food various other ingredients such as seafood such as shrimp, crab, squid and shellfish; livestock meat such as chicken, pig, cow, sheep and goat; potatoes and pumpkin Vegetables such as eggplant, bell pepper, lotus root and cabbage; mushrooms such as shiitake mushroom can also be used.
  • seafood such as shrimp, crab, squid and shellfish
  • livestock meat such as chicken, pig, cow, sheep and goat
  • potatoes and pumpkin Vegetables such as eggplant, bell pepper, lotus root and cabbage
  • mushrooms such as shiitake mushroom
  • examples of cases where such ingredients are used include cases where the bakery food is takoyaki, okonomiyaki, chijimi.
  • the manufacturing method of the frozen bakery food of this invention has the dough preparation process which prepares dough, the baking and freezing process of baking this dough and obtaining bakery food, and freezing this bakery food.
  • the dough preparation step fermented cellulose and a liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion, flour and fat are mixed to prepare a flour-containing dough
  • the flour, fermented cellulose and fats and oils which are essential ingredients of the dough, are not mixed with a liquid such as water at the same time, but fermented cellulose and other, more specifically fermented cellulose, flour and fats and oils.
  • the fermented cellulose is uniformly dispersed (homogenized) in a liquid and mixed with flour and fats and oils.
  • the flour and fats and oils may be added to and mixed with the dispersion at one time, and after adding or mixing one of them, the other is added and mixed. May be.
  • a fermented cellulose dispersion obtained by adopting such a two-stage mixing process in the dough preparation process first mixing the fermented cellulose and the liquid without the flour and fats and oils, Fermented cellulose is uniformly dispersed to form a three-dimensional network structure, and then the oil and fat emulsified in the three-dimensional network structure are taken in by mixing the dispersion and the oil and fat.
  • the frozen bakery food obtained by baking and freezing the dough prepared through such a two-step mixing process has the oil-and-fat-containing network structure that is less susceptible to moisture migration during storage of the food. It has excellent storage stability in a frozen environment, and even when stored in the same environment for a long time, both the texture and appearance are good.
  • an aqueous liquid is used as the liquid mixed with the fermented cellulose.
  • Specific examples include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more.
  • water typically water.
  • the amount of the liquid mixed with the fermented cellulose is preferably 1 part by mass or less with respect to 100 parts by mass of the liquid from the viewpoint of uniform dispersion of the fermented cellulose.
  • the mixing of the fermented cellulose and the liquid, that is, the first mixing step (preparing step of the fermented cellulose dispersion) in the dough preparation step can be performed according to a conventional method using a known mixer.
  • first, fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion, flour and fats and oils are mixed ( Second mixing step), a dough is obtained.
  • second mixing step other components may be mixed as necessary in addition to the flour, fats and oils and the fermented cellulose dispersion obtained in the first mixing step.
  • the flour may be mixed as it is, or may be mixed in a mixed state with a liquid such as water (so-called batter or dough).
  • the total amount of liquid used in the first and second mixing steps has a high correlation with the moisture content of the finally obtained dough, and the moisture content of the dough is adjusted by adjusting the total amount of the liquid. Can do.
  • the dough obtained in the dough preparation step is baked to become bakery food, and further frozen to become frozen bakery food.
  • the baking method for the dough may be appropriately selected according to the type of bakery food to be produced.
  • the dough may be fermented if necessary before baking.
  • the bakery food to be produced is takoyaki, okonomiyaki or chijimi
  • the dough is usually not fermented.
  • the method for freezing bakery foods is not particularly limited, and may be quick freezing or slow freezing.
  • the moisture content of the dough before baking (the dough obtained in the dough preparation step), that is, the ratio of the mass of moisture contained in the dough to the total mass of the dough is from the viewpoint of improving the texture of the bakery food,
  • the amount is preferably 60 to 80% by mass, more preferably 65 to 80% by mass.
  • the moisture content of the dough as used herein means the moisture content of the remaining portion excluding the ingredients when the ingredients such as cabbage are contained in the dough.
  • the moisture content is in the specific range.
  • the moisture content of the shoe case dough as described in Patent Document 3 is usually less than 60% by mass, and is different from that of takoyaki, okonomiyaki and chijimi dough.
  • the content of fermented cellulose is preferably 0.008% by mass with respect to the total mass of the dough. Above, more preferably 0.012 to 0.24 mass%.
  • the fat content in the dough before baking is preferably 1.2 to 8% by mass or more, more preferably 1.6 to 6.8% by mass, based on the total mass of the dough. is there.
  • the flour content in the dough before baking is preferably 4 to 40% by mass, more preferably 8 to 30% by mass, based on the total mass of the dough.
  • Example 1 The dough raw materials shown in Table 1 below were mixed using a commercially available mixer to prepare a takoyaki dough.
  • the prepared takoyaki dough is poured into a takoyaki oven heated to 190 ° C. and filled, and when the dough in contact with the takoyaki is baked, the dough is inverted and further baked until the heat passes through, and the spherical takoyaki ( Bakery food).
  • the weight of the takoyaki dough before firing was about 28.0 g per takoyaki, and the weight per takoyaki obtained by firing the dough was about 22.4 g.
  • the takoyaki was quickly frozen to obtain a frozen takoyaki (frozen bakery food) having a product temperature of ⁇ 20 ° C.
  • Example 8 and Comparative Examples 3 to 4 Frozen Okonomiyaki
  • the dough ingredients shown in Table 2 below were mixed using a commercially available mixer to prepare an okonomiyaki dough.
  • the okonomiyaki dough (about 280 g) thus prepared was baked with a copper plate heated to 200 ° C. for about 10 minutes to obtain a disk-shaped okonomiyaki (bakery food).
  • the weight of the obtained okonomiyaki was about 250 g.
  • the okonomiyaki was quickly frozen to obtain a frozen okonomiyaki (frozen bakery food) having a product temperature of -20 ° C.
  • a frozen bakery food excellent in storage stability in a frozen environment and having a good texture and appearance and a method for producing the same are provided.
  • the frozen bakery food of the present invention has excellent storage stability in a frozen environment, specifically, an ambient temperature of preferably ⁇ 30 to ⁇ 5 ° C., more preferably ⁇ 20 to ⁇ 15 ° C. Even when stored for a long time, when eating, a smooth texture comparable to that before storage is maintained, and the shape and color of the appearance are less likely to deteriorate.

Abstract

This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil and fat being incorporated into the three-dimensional network structure. This method for manufacturing a frozen bakery food has: a dough preparation step for mixing the fermented cellulose and a liquid to obtain a fermented-cellulose dispersion, and mixing the dispersion, the wheat flour, and the oil and fat to prepare a dough; and a step for baking the dough to obtain a bakery food, and freezing the bakery food.

Description

冷凍ベーカリー食品及びその製造方法Frozen bakery food and method for producing the same
　本発明は、ベーカリー食品の冷凍物である冷凍ベーカリー食品に関する。 The present invention relates to a frozen bakery food that is a frozen product of bakery food.
　ベーカリー食品は、小麦粉を含む粉体原料に水や牛乳などの液体を添加混合して調製した生地を焼成して得られる食品である。ベーカリー食品は、製造直後の焼き立てが食されるだけでなく、製造後に冷凍されて冷凍ベーカリー食品とされた状態で流通過程を経てから食されることも多く、後者の場合は冷凍環境下での保存性に優れ、一定期間以上の日持ちに耐え得ることが要求される。しかしながら従来、ベーカリー食品の冷凍保存中に、ベーカリー食品に製造当初から含まれる水分が内側から外側に移行したり、あるいは、ベーカリー食品の周囲に存在する水分がベーカリー食品に移行したりする場合があり、その場合には、ベーカリー食品の表面を含む外層が、該外層の外部から移行してきた水分を吸着して、しぼんだりふやけたりしてしまい、ベーカリー食品の外観や食味食感がその保存前に比して低下するという問題があった。また、冷凍ベーカリー食品は、その保存時のみならず解凍時にも、水分移行が原因で外層がふやけるという問題があった。 Bakery food is a food obtained by baking dough prepared by adding and mixing liquids such as water and milk to powder raw materials containing wheat flour. Bakery foods are not only baked immediately after production, but are often eaten after the distribution process in the state of being frozen and frozen bakery food after production. In the latter case, It is required to have excellent storability and be able to withstand the shelf life for a certain period. However, in the past, during the frozen storage of bakery food, the moisture contained in the bakery food may have shifted from the inside to the outside, or the moisture present around the bakery food may have been transferred to the bakery food. In that case, the outer layer including the surface of the bakery food adsorbs moisture transferred from the outside of the outer layer, and the outer layer of the bakery food is squeezed or softened. There was a problem of lowering. In addition, the frozen bakery food has a problem that the outer layer is swollen due to moisture transfer not only at the time of storage but also at the time of thawing.
　特に、たこ焼き、お好み焼き、チヂミなどのベーカリー食品は、表面に適度な焦げ目があってボリューム感やふんわり感のある外観を有すると共に、外層部分が内層よりも硬くてカリッとした食味食感を有することが要望されるため、前述した保存時ないし解凍時の水分移行に起因する品質低下は深刻である。特許文献１には、このようなたこ焼きやお好み焼きの課題を解決し得るミックスとして、アセチル化酸化澱粉を特定量含有するものが記載されている。 In particular, bakery foods such as takoyaki, okonomiyaki, chijimi have a moderately burnt surface, a volumey and fluffy appearance, and the outer layer part is harder and crunchier than the inner layer. Therefore, the deterioration in quality due to moisture transfer during storage or thawing described above is serious. Patent Document 1 describes a mixture containing a specific amount of acetylated oxidized starch as a mix that can solve the problems of takoyaki and okonomiyaki.
　特許文献２には、冷凍したものを解凍した場合でもボソボソとした食感になることがなく、クリーミーで口どけが軽くふわっとした食感のたこ焼き及びお好み焼きを提供し得る、たこ焼き又はお好み焼き用品質改良剤として、特定のデキストリン及び発酵セルロースを含有するものが記載されている。特許文献２によれば、たこ焼き又はお好み焼きにおいてデキストリンと共に発酵セルロースを併用することにより、たこ焼き又はお好み焼きの加熱調理時、冷凍後、電子レンジ加熱時であっても、従来にないふわっとした軽い食感が得られるとされている。また特許文献３には、シュークリームの皮の部分であるシューケースのボリュームを向上させる目的で、油脂を含むシューケースの生地に微細繊維状セルロースを含有させることが記載されている。 Patent Document 2 describes a quality improvement for takoyaki or okonomiyaki, which can provide takoyaki and okonomiyaki with a creamy and light mouthfeel even when the frozen product is thawed. Agents containing specific dextrin and fermented cellulose are described as agents. According to Patent Document 2, by using fermented cellulose together with dextrin in takoyaki or okonomiyaki, even when takoyaki or okonomiyaki is cooked, after freezing, and when heated in a microwave oven, it has a light and soft texture that has never been seen before. It is supposed to be obtained. Patent Document 3 describes that fine fibrous cellulose is contained in a shoe case fabric containing fats and oils for the purpose of improving the volume of the shoe case, which is the skin part of the cream puff.
　特許文献４には、冷凍たこ焼きを加熱解凍して喫食したときにソフトで口溶けがよく、良好なトロミ及び風味を有するようにする目的で、穀物粉及び水を含有する冷凍たこ焼き用生地に、菜種油などの液状油を含有させることが記載されている。 Patent Document 4 discloses that a frozen takoyaki dough containing cereal flour and water contains rapeseed oil for the purpose of making it soft and meltable when eaten by heating and thawing, and having a good trolley and flavor. Including liquid oil such as
特開２０１３－８５５２４号公報JP 2013-85524 A 特開２０１０－１５４８００号公報JP 2010-154800 A 特開２０１３－２４３９４２号公報JP 2013-243842 A 特開２０１３－４２７４５号公報JP 2013-42745 A
　冷凍ベーカリー食品の保存性向上を目的とした従来技術には改良の余地がある。冷凍環境下での保存性に優れ、同環境下で長時間保存した場合でも、喫食時には保存前と比べて遜色ない滑らかな食感を維持し、且つ外観の形状や色調が劣化しにくい冷凍ベーカリー食品は未だ提供されていない。 There is room for improvement in the prior art aimed at improving the storage stability of frozen bakery foods. A frozen bakery that has excellent storage stability in a frozen environment, maintains a smooth texture comparable to that before storage, even when stored for a long time in the same environment, and is less likely to deteriorate in appearance and color Food has not been provided yet.
　本発明の課題は、冷凍環境下での保存性に優れ、食感及び外観共に良好な冷凍ベーカリー食品及びその製造方法を提供することである。 An object of the present invention is to provide a frozen bakery food excellent in storage stability in a frozen environment and having a good texture and appearance, and a method for producing the same.
　本発明は、小麦粉、発酵セルロース及び油脂を含有する冷凍ベーカリー食品である。 The present invention is a frozen bakery food containing flour, fermented cellulose and fats and oils.
　また本発明は、小麦粉、発酵セルロース及び油脂を含有する冷凍ベーカリー食品の製造方法であって、前記発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と前記小麦粉及び前記油脂とを混合して生地を調製する生地調製工程と、前記生地を焼成してベーカリー食品を得、該ベーカリー食品を冷凍する工程とを有する、冷凍ベーカリー食品の製造方法である。 Moreover, this invention is a manufacturing method of the frozen bakery food containing wheat flour, fermented cellulose, and fats and oils, the said fermented cellulose and a liquid are mixed, a fermented cellulose dispersion liquid is obtained, and this dispersion liquid, the said flour, and said fats and oils are obtained. Is a method for producing frozen bakery foods, comprising: a dough preparation step for preparing a dough to prepare a dough; and a step of baking the dough to obtain a bakery food and freezing the bakery food.
図１は、曇点の測定方法の説明図である。FIG. 1 is an explanatory diagram of a cloud point measurement method.
　本発明の冷凍ベーカリー食品は、ベーカリー食品の冷凍物である。ここでいう「ベーカリー食品」とは、小麦粉を主原料とし、これに必要に応じてイーストや膨張剤（ベーキングパウダー等）、水、食塩、砂糖などの副原料を加えて得られた発酵又は非発酵生地を、焼成して得られる食品をいう。本発明に適用可能なベーカリー食品の具体例として、例えば、たこ焼き、お好み焼き、チヂミ、クレープ、大判焼き、ホットケーキ等が挙げられる。本発明が特に好適なベーカリー食品としては、たこ焼き、お好み焼き、チヂミが挙げられる。 The frozen bakery food of the present invention is a frozen product of bakery food. The term “bakery food” as used herein refers to a fermented or non-fermented product obtained by using wheat flour as a main ingredient and adding auxiliary ingredients such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. A food obtained by baking fermented dough. Specific examples of the bakery food applicable to the present invention include, for example, takoyaki, okonomiyaki, chijimi, crepe, large-format baked food, hot cake, and the like. Takoyaki, okonomiyaki and chijimi are particularly suitable bakery foods according to the present invention.
　本発明の冷凍ベーカリー食品は、発酵セルロース及び油脂を含有する点で特徴付けられる。本発明の冷凍ベーカリー食品の好ましい実施形態は、発酵セルロースを骨格とする三次元網目構造が形成され且つ該三次元網目構造に油脂が取り込まれた部分（以下、「油脂含有網目構造部」ともいう）を有する。前記油脂含有網目構造部においては、発酵セルロースが均一に分布して三次元網目構造を構成し、且つ該三次元網目構造の内部にて油脂が均一に分布している。この発酵セルロースによる三次元網目構造は、油脂や水分の均一分散性に優れ、且つその均一分散状態を長期間にわたって安定的に維持し得るという特性を有する。そのため、冷凍ベーカリー食品の前記油脂含有網目構造部は、水分を移行させ難く、また、水分と接触してもその影響を受けにくく、水分を吸着してしぼんだりふやけたりし難いという特性を有する。従って、前記油脂含有網目構造部を有する冷凍ベーカリー食品は、従来この種の冷凍ベーカリー食品で特に問題となっていた、保存時や解凍時における水分移行に起因する不都合、例えば、食感の劣化（外層のカリッとした食感の低下、内層のとろっとした食感の低下など）、外観の形状や色調の劣化（しぼんでしわや凹みが生じる、くすんだ色調など）を効果的に防止することができる。 The frozen bakery food of the present invention is characterized in that it contains fermented cellulose and fats and oils. A preferred embodiment of the frozen bakery food product of the present invention is a portion in which a three-dimensional network structure having a fermented cellulose as a skeleton is formed and oils and fats are taken into the three-dimensional network structure (hereinafter also referred to as “oil-and-fat-containing network structure part”). ). In the oil-and-fat-containing network structure, fermented cellulose is uniformly distributed to form a three-dimensional network structure, and the fats and oils are uniformly distributed inside the three-dimensional network structure. This three-dimensional network structure by fermented cellulose has the characteristics that it is excellent in the uniform dispersibility of fats and oils and moisture, and that the uniformly dispersed state can be stably maintained over a long period of time. Therefore, the fat-and-oil-containing network structure part of the frozen bakery food has the characteristics that it is difficult to transfer moisture, is not easily affected by contact with moisture, and is difficult to absorb and squeeze or soften moisture. Therefore, the frozen bakery food having the above-mentioned oil-and-fat-containing network structure is a problem that has been particularly problematic in this type of frozen bakery food, such as inconvenience due to moisture transfer during storage or thawing, for example, deterioration of texture ( Effectively prevent deterioration of the outer layer's crispy texture, inner layer's crisp texture, etc., and appearance and color tone deterioration (such as wrinkles and dents, dull color tone) be able to.
　本発明においては、冷凍ベーカリー食品の一部が前記油脂含有網目構造部であってもよく、冷凍ベーカリー食品の全部が前記油脂含有網目構造部であってもよい。前者の場合、即ち前記油脂含有網目構造部が冷凍ベーカリー食品に部分的に存在する場合、その存在部位としては、例えば、該食品の外層（該食品の外面及びその近傍）が挙げられる。特に、ベーカリー食品がたこ焼き、お好み焼き又はチヂミの場合、それらの外層に前記油脂含有網目構造部が存在すると、前述した水分移行に起因する不都合が効果的に防止されるため好ましい。 In the present invention, a part of the frozen bakery food may be the oil-containing network structure, and the whole frozen bakery food may be the oil-containing network structure. In the former case, that is, when the oil-and-fat-containing network structure part is partially present in the frozen bakery food, examples of the presence site include the outer layer of the food (the outer surface of the food and the vicinity thereof). In particular, when the bakery food is takoyaki, okonomiyaki or chijimi, the presence of the oil-and-fat-containing network structure in the outer layer is preferable because the above-described disadvantage caused by moisture transfer is effectively prevented.
　発酵セルロースは、アグロバクテリウム属、アセトバクター属、シュードモナス属などに分類されるセルロース産生菌が生産する繊維状セルロースであり、植物パルプ由来の結晶セルロースと比較して繊維が細くて長く、繊維の絡み合いがより緻密であるといった特徴を有する。発酵セルロースは、サンアーティスト（登録商標）シリーズ（三栄源エフ・エフ・アイ株式会社）として市販されており、本発明ではこのような市販の発酵セルロースを用いることができる。 Fermented cellulose is a fibrous cellulose produced by cellulose-producing bacteria classified into the genus Agrobacterium, Acetobacter, Pseudomonas, etc. The fiber is thinner and longer than crystalline cellulose derived from plant pulp. The entanglement is more precise. Fermented cellulose is commercially available as the Sun Artist (registered trademark) series (San-Eigen FFI Co., Ltd.), and such commercially available fermented cellulose can be used in the present invention.
　本発明の冷凍ベーカリー食品において発酵セルロースの含有量は、該食品の全質量に対して、好ましくは０．０１質量％以上、より好ましくは０．０１６～０．３質量％である。発酵セルロースの含有量が少なすぎると、前述した網目構造の形成が不十分となって本発明の所定効果が奏されず、発酵セルロースの含有量が多すぎると、食感が損なわれるおそれがある。尚、冷凍ベーカリー食品における発酵セルロースの含有量は、その冷凍前の冷凍ベーカリー食品における発酵セルロースの含有量と基本的に同じである。 In the frozen bakery food of the present invention, the content of fermented cellulose is preferably 0.01% by mass or more, more preferably 0.016 to 0.3% by mass, based on the total mass of the food. If the content of the fermented cellulose is too small, the above-described network structure is not sufficiently formed and the predetermined effects of the present invention are not achieved. If the content of the fermented cellulose is too large, the texture may be impaired. . The content of fermented cellulose in the frozen bakery food is basically the same as the content of fermented cellulose in the frozen bakery food before freezing.
　また、本発明の冷凍ベーカリー食品において発酵セルロースと併用される油脂としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ひまわり油、大豆油、綿実油、サラダ油、コーン油、オリーブ油、パーム油、パーム核油、菜種油、米ぬか油、紅花油、ゴマ油、カポック油、ヤシ油、アマニ油、荏胡麻油、ぶどう油等の植物性油脂；牛脂、ラード、魚油、鯨油、バター等の乳脂肪等の動物性油脂；これらの油脂の１種以上を原料とする硬化油、分別油、エステル交換油等の加工油脂等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 In addition, as fats and oils used in combination with fermented cellulose in the frozen bakery food of the present invention, those usually used in the food field can be used without particular limitation, for example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, Vegetable oils such as olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, palm oil, flaxseed oil, sesame oil, grape oil; beef fat, lard, fish oil, whale oil, butter, etc. Animal fats and oils such as milk fat; Examples include hardened oils made from one or more of these fats and oils, fractionated oils, processed oils and fats such as transesterified oils, and the like. Can be used.
　特に好ましい油脂として、０℃で流動性を有する油脂（以下、「特定油脂」ともいう）が挙げられる。ここでいう「０℃」は、当該油脂自体の温度（即ち品温）を意味する。前記特定油脂は、品温０℃において流動性を有していればよく、粘度が比較的低い液状でもよく、粘度が比較的高い半液状ないしペースト状でもよい。前記特定油脂の具体例として、曇点が－５℃以下、より好ましくは－１０℃以下の油脂を例示できる。冷凍ベーカリー食品に前記特定油脂が含有されていることにより、冷凍ベーカリー食品が冷めてもやわらかくなめらかな食感を有するという効果が奏される。前記特定油脂としては、例えば、ひまわり油を例示できる。冷凍ベーカリー食品に含有されている全ての油脂に占める前記特定油脂の割合（特定油脂占有率）は、好ましくは５０質量％以上、より好ましくは７０質量％以上であり、該特定油脂占有率は１００質量％、即ち小麦粉含有生地焼成食品に含有されている油脂の全部が前記特定油脂でもよい。油脂の曇点は下記方法により測定される。 Particularly preferred fats and oils include oils and fats having fluidity at 0 ° C. (hereinafter also referred to as “specific fats and oils”). "0 degreeC" here means the temperature (namely, product temperature) of the said fats and oils itself. The specific fats and oils only need to have fluidity at a product temperature of 0 ° C., may be a liquid with a relatively low viscosity, or may be a semi-liquid or paste with a relatively high viscosity. Specific examples of the specific fats and oils include those having a cloud point of −5 ° C. or lower, more preferably −10 ° C. or lower. By containing the specific fats and oils in the frozen bakery food, the effect of having a soft and smooth texture even when the frozen bakery food is cooled is exhibited. Examples of the specific fats and oils include sunflower oil. The ratio (specific fat / oil occupation ratio) of the specific fat / oil in all fats and oils contained in the frozen bakery food is preferably 50% by mass or more, more preferably 70% by mass or more, and the specific fat / oil occupation ratio is 100%. The specific fat / oil may be the mass%, that is, all of the fat / oil contained in the flour-containing dough-baked food. The cloud point of fats and oils is measured by the following method.
＜曇点の測定方法＞
　測定対象の油脂を湯浴等により完全に融解させたものを試料とする。図１に示すように、内容物の温度を測定する温度計Ｔ１を備えた小試験管１０の内部に、融解した試料Ｓを４ｍＬ採取し、試料Ｓの温度が４０℃付近に低下するまで放冷した後、内部に小試験管１０を収容可能な大きさを有する大試験管１１の該内部に、小試験管１０を収容する。別途、容量２Ｌのビーカー１２に、１ｃｍ角に砕いた氷と該氷の全重量の２０質量％以上の塩化ナトリウムとを含有する氷水を入れて、冷却浴１３を作製し、冷却浴１３に大試験管１１を入れて冷却する。ビーカー１２には、冷却浴１３の温度を測定する温度計Ｔ２を設置する。そして、冷却浴１３から大試験管１１を取り出し、約３０秒程度ごとに内部の小試験管１０を目視観察し、試料Ｓの一部に曇りが認められたときの試料Ｓの温度を温度計Ｔ１で測定し、その測定値を試料Ｓの曇点とする。尚、図１には、曇点の測定に用いる小試験管１０などの各器具の各部の寸法（単位：ｍｍ）を記載した。 <Measurement method of cloud point>
A sample obtained by completely melting the oil to be measured in a hot water bath or the like is used. As shown in FIG. 1, 4 mL of the melted sample S is collected inside a small test tube 10 equipped with a thermometer T1 for measuring the temperature of the contents, and is released until the temperature of the sample S decreases to around 40 ° C. After cooling, the small test tube 10 is accommodated in the large test tube 11 having a size capable of accommodating the small test tube 10 therein. Separately, ice water containing ice crushed to a 1 cm square and sodium chloride of 20% by mass or more of the total weight of the ice is put into a beaker 12 having a capacity of 2 L, and a cooling bath 13 is prepared. The test tube 11 is put and cooled. The beaker 12 is provided with a thermometer T2 that measures the temperature of the cooling bath 13. Then, the large test tube 11 is taken out from the cooling bath 13, and the internal small test tube 10 is visually observed about every 30 seconds, and the temperature of the sample S when cloudiness is observed in a part of the sample S is measured by a thermometer. Measurement is performed at T1, and the measured value is defined as the cloud point of the sample S. In FIG. 1, the dimensions (unit: mm) of each part of each instrument such as the small test tube 10 used for measuring the cloud point are shown.
　本発明の冷凍ベーカリー食品において油脂の含有量は、該食品の全質量に対して、好ましくは１．５～１０質量％、より好ましくは２．０～８．５質量％である。尚、冷凍ベーカリー食品における油脂の含有量は、その冷凍前の冷凍ベーカリー食品における油脂の含有量と基本的に同じである。油脂の含有量が少なすぎると、発酵セルロースが含有されて前述した網目構造が形成されていても、冷凍ベーカリー食品の保存時や解凍時における水分移行の防止効果に乏しいため本発明の所定効果が奏されず、油脂の含有量が多すぎると、食味不良のおそれがある。尚、本発明の冷凍ベーカリー食品が含有する油脂には、該食品の製造中間体である生地の原料としての油脂の他に、該生地を焼成する際に通常用いられる油脂（例えば、該生地を焼成する際に使用する鉄板に塗る油脂）が含まれ得る。前記の冷凍ベーカリー食品における油脂の含有量の好ましい範囲は、この生地焼成時に使用する油脂の量も考慮したものである。 In the frozen bakery food of the present invention, the content of fats and oils is preferably 1.5 to 10% by mass, more preferably 2.0 to 8.5% by mass, based on the total mass of the food. The content of fats and oils in the frozen bakery food is basically the same as the content of fats and oils in the frozen bakery food before freezing. If the content of fats and oils is too small, even if the above-described network structure is formed by containing fermented cellulose, the effect of preventing moisture migration at the time of storage or thawing of frozen bakery foods is poor, so the predetermined effect of the present invention is achieved. If it is not played and there is too much content of fats and oils, there is a possibility of poor taste. In addition, the fats and oils contained in the frozen bakery food of the present invention include fats and oils that are usually used when baking the dough (for example, the dough) (Oils and fats to be applied to the iron plate used when firing). The preferable range of the content of fats and oils in the frozen bakery food also takes into account the amount of fats and oils used at the time of baking the dough.
　本発明の冷凍ベーカリー食品に含有される小麦粉としては、この種のベーカリー食品において使用可能な小麦粉を特に制限なく用いることができ、例えば、薄力粉、中力粉、強力粉、小麦全粒粉、デュラムセモリナ等が挙げられ、ベーカリー食品の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 As the flour contained in the frozen bakery food of the present invention, flour that can be used in this type of bakery food can be used without particular limitation, such as thin flour, medium flour, strong flour, whole wheat flour, durum semolina, etc. These may be used alone or in combination of two or more according to the type of bakery food.
　本発明の冷凍ベーカリー食品において小麦粉の含有量は、ベーカリー食品の種類等に応じて適宜調整すればよく、特に制限されないが、該食品の全質量に対して、好ましくは５質量％以上、より好ましくは１０質量％以上である。尚、冷凍ベーカリー食品における小麦粉の含有量は、その冷凍前の冷凍ベーカリー食品における小麦粉の含有量と基本的に同じである。 In the frozen bakery food of the present invention, the flour content may be appropriately adjusted according to the type of bakery food and the like, and is not particularly limited, but is preferably 5% by mass or more, more preferably based on the total mass of the food. Is 10% by mass or more. The flour content in the frozen bakery food is basically the same as the flour content in the frozen bakery food before freezing.
　本発明の冷凍ベーカリー食品は、本発明の所定効果の発現が阻害されない範囲で、前記成分（小麦粉、発酵セルロース、油脂）以外の他の成分を含有してもよい。そのような他の成分としては、例えば、ライ麦粉、米粉、コーンフラワー、コーングリッツ等の小麦粉以外の穀粉；コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉等の澱粉；食塩、糖類、出汁、香辛料等の調味料、卵や山芋等のつなぎ、植物性タンパク質、増粘剤、膨張剤、品質改良剤、酸化防止剤、乳化剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。また、ベーカリー食品の種類によっては、前記他の成分として各種具材、例えば、エビ、カニ、イカ、貝類などの魚介類；鶏、豚、牛、羊、ヤギ等の畜肉類；イモ類、カボチャ、ナス、ピーマン、レンコン、キャベツなどの野菜類；シイタケなどのキノコ類を用いることもできる。このような具材が使用される場合として、例えば、ベーカリー食品がたこ焼き、お好み焼き、チヂミの場合が挙げられる。 The frozen bakery food of the present invention may contain components other than the above components (wheat flour, fermented cellulose, fats and oils) as long as expression of the predetermined effect of the present invention is not inhibited. Such other ingredients include, for example, flours other than wheat flour such as rye flour, rice flour, corn flour, corn grits; corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch and the like, and These raw starches are processed starches such as processed oils and fats, pregelatinized, etherified, esterified, crosslinked, oxidized, etc .; starches such as processed starch; seasonings such as salt, sugar, soup, spices, eggs, Examples include ties such as yam, vegetable proteins, thickeners, swelling agents, quality improvers, antioxidants, emulsifiers, etc., and these can be used alone or in combination of two or more. In addition, depending on the type of bakery food, various other ingredients such as seafood such as shrimp, crab, squid and shellfish; livestock meat such as chicken, pig, cow, sheep and goat; potatoes and pumpkin Vegetables such as eggplant, bell pepper, lotus root and cabbage; mushrooms such as shiitake mushroom can also be used. Examples of cases where such ingredients are used include cases where the bakery food is takoyaki, okonomiyaki, chijimi.
　次に、本発明の冷凍ベーカリー食品の製造方法について説明する。本発明の冷凍ベーカリー食品の製造方法は、生地を調製する生地調製工程と、該生地を焼成してベーカリー食品を得、該ベーカリー食品を冷凍する焼成・冷凍工程とを有する。 Next, the method for producing the frozen bakery food of the present invention will be described. The manufacturing method of the frozen bakery food of this invention has the dough preparation process which prepares dough, the baking and freezing process of baking this dough and obtaining bakery food, and freezing this bakery food.
　本発明の冷凍ベーカリー食品の製造方法は、前記生地調製工程において、発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と小麦粉及び油脂とを混合して小麦粉含有生地を調製する点で特徴付けられる。即ち前記生地調製工程では、生地の必須成分である小麦粉、発酵セルロース及び油脂を水などの液体と共に一度に混合するのではなく、発酵セルロースとそれ以外、より具体的には発酵セルロースと小麦粉及び油脂とに分け、発酵セルロースを液体に均一分散（ホモジナイズ）したものを、小麦粉及び油脂と混合させる。尚、発酵セルロース分散液と小麦粉及び油脂とを混合する場合、該分散液に小麦粉及び油脂を一度に添加・混合してもよく、何れか一方を添加・混合した後、他方を添加・混合してもよい。前記生地調製工程にこのような２段階の混合工程を採用し、最初に小麦粉及び油脂抜きで、発酵セルロースと液体とを混合することにより、そうして得られる発酵セルロース分散液では、液中で発酵セルロースが均一に分散して三次元網目構造が形成され、次いで、該分散液と油脂とを混合することで、該三次元網目構造中に乳化した該油脂が取り込まれる。このような２段階の混合工程を経て調製された生地を焼成・冷凍して得られた冷凍ベーカリー食品は、該食品の保存中における水分移行の影響を受けにくい前記油脂含有網目構造部を有するため、冷凍環境下での保存性に優れ、同環境下で長期間保存しても、食感及び外観共に良好である。 In the method for producing a frozen bakery food according to the present invention, in the dough preparation step, fermented cellulose and a liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion, flour and fat are mixed to prepare a flour-containing dough It is characterized by That is, in the dough preparation step, the flour, fermented cellulose and fats and oils, which are essential ingredients of the dough, are not mixed with a liquid such as water at the same time, but fermented cellulose and other, more specifically fermented cellulose, flour and fats and oils. The fermented cellulose is uniformly dispersed (homogenized) in a liquid and mixed with flour and fats and oils. In addition, when mixing the fermented cellulose dispersion with flour and fats and oils, the flour and fats and oils may be added to and mixed with the dispersion at one time, and after adding or mixing one of them, the other is added and mixed. May be. In such a fermented cellulose dispersion obtained by adopting such a two-stage mixing process in the dough preparation process, first mixing the fermented cellulose and the liquid without the flour and fats and oils, Fermented cellulose is uniformly dispersed to form a three-dimensional network structure, and then the oil and fat emulsified in the three-dimensional network structure are taken in by mixing the dispersion and the oil and fat. The frozen bakery food obtained by baking and freezing the dough prepared through such a two-step mixing process has the oil-and-fat-containing network structure that is less susceptible to moisture migration during storage of the food. It has excellent storage stability in a frozen environment, and even when stored in the same environment for a long time, both the texture and appearance are good.
　前記生地調製工程において、発酵セルロースと混合する液体としては、水性液が用いられる。具体的には例えば、水、牛乳、卵等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。典型的には水である。また、発酵セルロースと混合する液体の量は、発酵セルロースの均一分散の観点から、液体１００質量部に対して１質量部以下が好ましい。また、発酵セルロースと液体との混合、即ち前記生地調製工程における第１の混合工程（発酵セルロース分散液の調製工程）は、公知のミキサーを用いて常法に従って行うことができる。 In the dough preparation step, an aqueous liquid is used as the liquid mixed with the fermented cellulose. Specific examples include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more. Typically water. The amount of the liquid mixed with the fermented cellulose is preferably 1 part by mass or less with respect to 100 parts by mass of the liquid from the viewpoint of uniform dispersion of the fermented cellulose. Further, the mixing of the fermented cellulose and the liquid, that is, the first mixing step (preparing step of the fermented cellulose dispersion) in the dough preparation step can be performed according to a conventional method using a known mixer.
　前記生地調製工程においては、前述した通り、先ず、発酵セルロースと液体とを混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と小麦粉及び油脂とを混合し（第２の混合工程）、生地を得る。前記第２の混合工程では、小麦粉、油脂及び第１の混合工程で得られた発酵セルロース分散液以外に、必要に応じ他の成分を混合させてもよい。また、前記第２の混合工程では、小麦粉は粉体のままで混合してもよく、水などの液体と混合した状態で（いわゆるバッターないしドウとして）で混合してもよい。前記第１及び第２の混合工程で使用した液体の総量は、最終的に得られる生地の含水率と高い相関があり、該液体の総量を調整することで、生地の含水率を調整することができる。 In the dough preparation step, as described above, first, fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion, flour and fats and oils are mixed ( Second mixing step), a dough is obtained. In the second mixing step, other components may be mixed as necessary in addition to the flour, fats and oils and the fermented cellulose dispersion obtained in the first mixing step. In the second mixing step, the flour may be mixed as it is, or may be mixed in a mixed state with a liquid such as water (so-called batter or dough). The total amount of liquid used in the first and second mixing steps has a high correlation with the moisture content of the finally obtained dough, and the moisture content of the dough is adjusted by adjusting the total amount of the liquid. Can do.
　前記生地調製工程で得られた生地は、焼成されてベーカリー食品とされ、さらに冷凍されて冷凍ベーカリー食品となる。生地の焼成方法は、製造するベーカリー食品の種類等に応じて適宜選択すれがよい。生地は、焼成する前に必要に応じ、発酵させてもよい。尚、製造するベーカリー食品が、たこ焼き、お好み焼き、チヂミの場合は通常、生地の発酵は行わない。また、ベーカリー食品の冷凍方法は特に制限されず、急速冷凍でも緩慢冷凍でもよい。 The dough obtained in the dough preparation step is baked to become bakery food, and further frozen to become frozen bakery food. The baking method for the dough may be appropriately selected according to the type of bakery food to be produced. The dough may be fermented if necessary before baking. When the bakery food to be produced is takoyaki, okonomiyaki or chijimi, the dough is usually not fermented. The method for freezing bakery foods is not particularly limited, and may be quick freezing or slow freezing.
　焼成前の生地（前記生地調製工程で得られた生地）の含水率、即ち、該生地の全質量に対する該生地に含有される水分の質量の割合は、ベーカリー食品の食感向上の観点から、好ましくは６０～８０質量％、より好ましくは６５～８０質量％である。ここでいう、生地の含水率は、生地にキャベツ等の具材が含まれる場合は、その具材を除いた残りの部分の含水率を意味する。特に、生地が、たこ焼き、お好み焼き、チヂミ用である場合に、含水率が前記特定範囲にあることが好ましい。尚、特許文献３に記載の如きシューケース用生地の含水率は、通常６０質量％未満であり、たこ焼き、お好み焼き、チヂミ用生地のそれとは異なる。 The moisture content of the dough before baking (the dough obtained in the dough preparation step), that is, the ratio of the mass of moisture contained in the dough to the total mass of the dough is from the viewpoint of improving the texture of the bakery food, The amount is preferably 60 to 80% by mass, more preferably 65 to 80% by mass. The moisture content of the dough as used herein means the moisture content of the remaining portion excluding the ingredients when the ingredients such as cabbage are contained in the dough. In particular, when the dough is for takoyaki, okonomiyaki or chijimi, it is preferable that the moisture content is in the specific range. The moisture content of the shoe case dough as described in Patent Document 3 is usually less than 60% by mass, and is different from that of takoyaki, okonomiyaki and chijimi dough.
　また、本発明の所定の効果がより確実に奏されるようにする観点から、焼成前の生地において、発酵セルロースの含有量は、該生地の全質量に対して、好ましくは０．００８質量％以上、より好ましくは０．０１２～０．２４質量％である。
　同様の観点から、焼成前の生地において、油脂の含有量は、該生地の全質量に対して、好ましくは１．２～８質量％以上、より好ましくは１．６～６．８質量％である。
　同様の観点から、焼成前の生地において、小麦粉の含有量は、該生地の全質量に対して、好ましくは４～４０質量％、より好ましくは８～３０質量％である。 Further, from the viewpoint of ensuring the predetermined effect of the present invention more reliably, in the dough before baking, the content of fermented cellulose is preferably 0.008% by mass with respect to the total mass of the dough. Above, more preferably 0.012 to 0.24 mass%.
From the same viewpoint, the fat content in the dough before baking is preferably 1.2 to 8% by mass or more, more preferably 1.6 to 6.8% by mass, based on the total mass of the dough. is there.
From the same viewpoint, the flour content in the dough before baking is preferably 4 to 40% by mass, more preferably 8 to 30% by mass, based on the total mass of the dough.
　以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.
〔実施例１～７及び比較例１～２：冷凍たこ焼き〕
　下記表１に示す生地原料を市販のミキサーを用いて混合し、たこ焼き生地を調製した。尚、各実施例において、発酵セルロース及び油脂を併用する場合は、先ず、発酵セルロースと水とを質量比で、水：発酵セルロース製剤（サンアーティストＰＧ；発酵セルロースの含有量２０質量％）＝１００：３（発酵セルロース量としては０．６）となるように混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と薄力粉及び油脂を含む他の生地原料とを混合した（第２の混合工程）。
　こうして調製したたこ焼き生地を、１９０℃に熱したたこ焼き器に流し込んで充填し、たこ焼き器に接した生地が焼けてきたら、生地を反転させてさらに全体に熱が通るまで焼成し、球形のたこ焼き（ベーカリー食品）を得た。焼成前のたこ焼き生地のたこ焼き１個当たりの重量は約２８．０ｇ、該生地を焼成して得られたたこ焼きの１個当たりの重量は約２２．４ｇであった。焼成後、たこ焼きを速やかに冷凍し、品温が－２０℃の冷凍たこ焼き（冷凍ベーカリー食品）を得た。 [Examples 1 to 7 and Comparative Examples 1 and 2: Frozen Takoyaki]
The dough raw materials shown in Table 1 below were mixed using a commercially available mixer to prepare a takoyaki dough. In addition, in each Example, when using together fermented cellulose and fats and oils, first, fermented cellulose and water are mass ratio, and water: fermented cellulose preparation (Sun artist PG; content of fermented cellulose 20 mass%) = 100 : 3 (fermented cellulose amount is 0.6) to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion and other dough ingredients containing soft flour and fats and oils Mixed (second mixing step).
The prepared takoyaki dough is poured into a takoyaki oven heated to 190 ° C. and filled, and when the dough in contact with the takoyaki is baked, the dough is inverted and further baked until the heat passes through, and the spherical takoyaki ( Bakery food). The weight of the takoyaki dough before firing was about 28.0 g per takoyaki, and the weight per takoyaki obtained by firing the dough was about 22.4 g. After baking, the takoyaki was quickly frozen to obtain a frozen takoyaki (frozen bakery food) having a product temperature of −20 ° C.
〔評価試験１〕
　各実施例及び比較例の冷凍たこ焼き（冷凍ベーカリー食品）を雰囲気温度が－１８℃の冷凍環境下で２週間保存した。保存後の冷凍たこ焼きを電子レンジによりたこ焼き１個当たり６００Ｗで２０秒間加熱解凍した後、１０名の専門パネラーにより、たこ焼きの食感（とろみ）及び外観（形状、色調）を下記評価基準により評価してもらった。その結果（１０名のパネラーの評価点の平均点）を下記表１に示す。 [Evaluation Test 1]
The frozen takoyaki (frozen bakery food) of each Example and Comparative Example was stored for 2 weeks in a frozen environment with an ambient temperature of −18 ° C. Frozen takoyaki after storage was thawed by heating at 600W per takoyaki for 20 seconds using a microwave oven, and then the texture (thickness) and appearance (shape and color) of takoyaki were evaluated according to the following evaluation criteria by 10 professional panelists. I got it. The results (average score of 10 panelists' evaluation points) are shown in Table 1 below.
（とろみの評価基準）
　５点：クリーミーで、とろっとした食感が十分にある。
　４点：ややクリーミーで、とろっとした食感がある。
　３点：わずかにクリーミーで、とろっとした食感が少しある。
　２点：クリーミーではなく、とろっとした食感が足りず、まとわりつく感じが若干ある。
　１点：クリーミーではなく、とろっとした食感がなく、まとわりつく感じがある。 (Evaluation criteria for TOROMI)
5 points: Creamy and full of texture.
4 points: Slightly creamy and has a thick texture.
3 points: Slightly creamy and a little bitter.
2 points: It is not creamy, has a dull texture, and has a slight clinging feeling.
1 point: It is not creamy, there is no thick texture, and there is a feeling of clinging.
（形状の評価基準）
　５点：しわ、凹みが全く認められず、非常に良好な外観である。
　４点：しわ、凹みがわずかに認められるが、良好な外観である。
　３点：しわや凹みがやや認められるが、商品として問題のない外観である。
　２点：しわ、凹みがやや目立ち、やや劣悪な外観である。
　１点：しわ、凹みが目立ち、劣悪な外観である。
（色調の評価基準）
　５点：くすみが全く認められず、非常に良好な外観である。
　４点：くすみがわずかに認められるが、良好な外観である。
　３点：くすみがやや認められるが、商品として問題のない外観である。
　２点：くすみや色が薄くなっている箇所がやや目立ち、やや劣悪な外観である。
　１点：くすみや色が薄くなっている箇所が目立ち、劣悪な外観である。 (Evaluation criteria for shape)
5 points: Wrinkles and dents are not recognized at all, and the appearance is very good.
4 points: Wrinkles and dents are slightly observed, but the appearance is good.
3 points: Wrinkles and dents are slightly recognized, but the appearance is satisfactory as a product.
2 points: Wrinkles and dents are slightly conspicuous and have a slightly poor appearance.
1 point: Wrinkles and dents are conspicuous, and the appearance is poor.
(Evaluation criteria for color tone)
5 points: Dullness is not recognized at all, and the appearance is very good.
4 points: Dullness is slightly observed, but the appearance is good.
3 points: Dullness is somewhat recognized, but the product has no problem as a product.
2 points: Dullness and color fading are slightly noticeable, and the appearance is slightly inferior.
1 point: The place where the dullness and the color are faint is conspicuous, and the appearance is inferior.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
〔実施例８及び比較例３～４：冷凍お好み焼き〕
　下記表２に示す生地原料を市販のミキサーを用いて混合し、お好み焼き生地を調製した。尚、各実施例において、発酵セルロース及び油脂を併用する場合は、先ず、発酵セルロースと水とを質量比で、水：発酵セルロース製剤（サンアーティストＰＧ；発酵セルロースの含有量２０質量％）＝１００：３（発酵セルロース量としては０．６）となるように混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と薄力粉及び油脂を含む他の生地原料とを混合した（第２の混合工程）。
　こうして調製したお好み焼き生地（約２８０ｇ）を、２００℃に熱した銅版で約１０分間焼成し、円盤状のお好み焼き（ベーカリー食品）を得た。得られたお好み焼きの１枚当たりの重量は約２５０ｇであった。焼成後、お好み焼きを速やかに冷凍し、品温が－２０℃の冷凍お好み焼き（冷凍ベーカリー食品）を得た。 [Example 8 and Comparative Examples 3 to 4: Frozen Okonomiyaki]
The dough ingredients shown in Table 2 below were mixed using a commercially available mixer to prepare an okonomiyaki dough. In addition, in each Example, when using together fermented cellulose and fats and oils, first, fermented cellulose and water are mass ratio, and water: fermented cellulose preparation (Sun artist PG; content of fermented cellulose 20 mass%) = 100 : 3 (fermented cellulose amount is 0.6) to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion and other dough ingredients containing soft flour and fats and oils Mixed (second mixing step).
The okonomiyaki dough (about 280 g) thus prepared was baked with a copper plate heated to 200 ° C. for about 10 minutes to obtain a disk-shaped okonomiyaki (bakery food). The weight of the obtained okonomiyaki was about 250 g. After baking, the okonomiyaki was quickly frozen to obtain a frozen okonomiyaki (frozen bakery food) having a product temperature of -20 ° C.
〔評価試験２〕
　各実施例及び比較例の冷凍お好み焼き（冷凍ベーカリー食品）を雰囲気温度が４℃の冷凍環境下で２週間保存した。保存後の冷凍お好み焼きを電子レンジによりお好み焼き１枚当たり６００Ｗで１２０秒間加熱解凍した後、１０名の専門パネラーにより、お好み焼きの食感（ふんわり感）及び外観（色調）を下記評価基準により評価してもらった。その結果（１０名のパネラーの評価点の平均点）を下記表２に示す。
（ふんわり感の評価基準）
　５点：非常に良好なふんわり感がある。
　４点：良好なふんわり感がある。
　３点：適度にふんわり感がある。
　２点：やや硬く、ふんわり感にやや欠ける。
　１点：ふんわり感が全くない。
（色調の評価基準）
　５点：くすみが全く認められず、非常に良好な外観である。
　４点：くすみがわずかに認められるが、良好な外観である。
　３点：くすみがやや認められるが、商品として問題のない外観である。
　２点：くすみや色が薄くなっている箇所がやや目立ち、やや劣悪な外観である。
　１点：くすみや色が薄くなっている箇所が目立ち、劣悪な外観である。 [Evaluation Test 2]
The frozen okonomiyaki (frozen bakery food) of each Example and Comparative Example was stored for 2 weeks in a frozen environment with an ambient temperature of 4 ° C. After thawing the frozen okonomiyaki after storage for 120 seconds at 600W per piece of okonomiyaki using a microwave oven, the texture (soft feeling) and appearance (color tone) of okonomiyaki were evaluated according to the following evaluation criteria by 10 professional panelists. received. The results (average score of evaluation scores of 10 panelists) are shown in Table 2 below.
(Evaluation criteria for soft feeling)
5 points: There is a very good soft feeling.
4 points: Good soft feeling.
3 points: There is a moderately soft feeling.
2 points: Slightly hard and slightly lacking in a soft feeling.
1 point: There is no soft feeling at all.
(Evaluation criteria for color tone)
5 points: Dullness is not recognized at all, and the appearance is very good.
4 points: Dullness is slightly observed, but the appearance is good.
3 points: Dullness is somewhat recognized, but the product has no problem as a product.
2 points: Dullness and color fading are slightly noticeable, and the appearance is slightly inferior.
1 point: The place where the dullness and the color are faint is conspicuous, and the appearance is inferior.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　本発明によれば、冷凍環境下での保存性に優れ、食感及び外観共に良好な冷凍ベーカリー食品及びその製造方法が提供される。本発明の冷凍ベーカリー食品は、冷凍環境下、具体的には雰囲気温度が好ましくは－３０～－５℃、より好ましくは－２０～－１５℃の環境下での保存性に優れ、同環境下で長時間保存した場合でも、喫食時には保存前と比べて遜色ない滑らかな食感を維持し、且つ外観の形状や色調が劣化しにくい。 According to the present invention, a frozen bakery food excellent in storage stability in a frozen environment and having a good texture and appearance and a method for producing the same are provided. The frozen bakery food of the present invention has excellent storage stability in a frozen environment, specifically, an ambient temperature of preferably −30 to −5 ° C., more preferably −20 to −15 ° C. Even when stored for a long time, when eating, a smooth texture comparable to that before storage is maintained, and the shape and color of the appearance are less likely to deteriorate.

Claims (8)

  1. 　小麦粉、発酵セルロース及び油脂を含有する冷凍ベーカリー食品。 Refrigerated bakery food containing wheat flour, fermented cellulose and fats and oils.
  2. 　前記発酵セルロースを骨格とする三次元網目構造が形成され且つ該三次元網目構造に前記油脂が取り込まれた部分を有する請求項１に記載の冷凍ベーカリー食品。 The frozen bakery food according to claim 1, wherein a three-dimensional network structure having the fermented cellulose as a skeleton is formed and the oil and fat is incorporated into the three-dimensional network structure.
  3. 　前記発酵セルロースの含有量が０．０１質量％以上である請求項１又は２に記載の冷凍ベーカリー食品。 The frozen bakery food according to claim 1 or 2, wherein the content of the fermented cellulose is 0.01% by mass or more.
  4. 　前記油脂の含有量が１．５～１０質量％である請求項１～３のいずれか１項に記載の冷凍ベーカリー食品。 The frozen bakery food according to any one of claims 1 to 3, wherein the fat content is 1.5 to 10% by mass.
  5. 　前記油脂として、０℃で流動性を有する油脂を含有する請求項１～４のいずれか１項に記載の冷凍ベーカリー食品。 The frozen bakery food according to any one of claims 1 to 4, wherein the fat contains oil and fat having fluidity at 0 ° C.
  6. 　前記ベーカリー食品が、たこ焼き、お好み焼き又はチヂミである請求項１～５のいずれか１項に記載の冷凍ベーカリー食品。 The frozen bakery food according to any one of claims 1 to 5, wherein the bakery food is takoyaki, okonomiyaki or chijimi.
  7. 　小麦粉、発酵セルロース及び油脂を含有する冷凍ベーカリー食品の製造方法であって、
    　前記発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と前記小麦粉及び前記油脂とを混合して生地を調製する生地調製工程と、
    　前記生地を焼成してベーカリー食品を得、該ベーカリー食品を冷凍する工程とを有する、冷凍ベーカリー食品の製造方法。     A method for producing a frozen bakery food containing flour, fermented cellulose and fats and oils,
    The fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion, and the dough preparation step of preparing the dough by mixing the dispersion, the flour and the fats and oils,
    A method for producing a frozen bakery food, comprising: baking the dough to obtain a bakery food; and freezing the bakery food.
  8. 　焼成前の生地の含水率が６０～８０質量％である請求項７に記載の冷凍ベーカリー食品の製造方法。 The method for producing a frozen bakery food according to claim 7, wherein the moisture content of the dough before baking is 60 to 80% by mass.
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Citations (5)

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Publication number Priority date Publication date Assignee Title
JPH09107939A (en) * 1995-10-17 1997-04-28 Nakano Vinegar Co Ltd Preparation of frozen food
JP2010154800A (en) * 2008-12-26 2010-07-15 Sanei Gen Ffi Inc Quality improver for tako-yaki powder or okonomi-yaki powder
JP2012029682A (en) * 2010-07-09 2012-02-16 Sanei Gen Ffi Inc Inhibitor for migration of water between foods and method of avoiding migration of water
JP2013042745A (en) * 2011-08-26 2013-03-04 Tablemark Co Ltd Frozen takoyaki
JP2018198545A (en) * 2017-05-25 2018-12-20 昭和産業株式会社 Mix for octopus dumpling or vegetable pancake and method for producing octopus dumpling or vegetable pancake

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JP2017012053A (en) 2015-06-30 2017-01-19 三栄源エフ・エフ・アイ株式会社 Meat-containing confectionery-like processed food

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09107939A (en) * 1995-10-17 1997-04-28 Nakano Vinegar Co Ltd Preparation of frozen food
JP2010154800A (en) * 2008-12-26 2010-07-15 Sanei Gen Ffi Inc Quality improver for tako-yaki powder or okonomi-yaki powder
JP2012029682A (en) * 2010-07-09 2012-02-16 Sanei Gen Ffi Inc Inhibitor for migration of water between foods and method of avoiding migration of water
JP2013042745A (en) * 2011-08-26 2013-03-04 Tablemark Co Ltd Frozen takoyaki
JP2018198545A (en) * 2017-05-25 2018-12-20 昭和産業株式会社 Mix for octopus dumpling or vegetable pancake and method for producing octopus dumpling or vegetable pancake

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