WO2021153285A1

WO2021153285A1 - Method for suppressing texture deterioration in bakery food

Info

Publication number: WO2021153285A1
Application number: PCT/JP2021/001352
Authority: WO
Inventors: 匡敏村田; あゆ圓井; 山來　けい子
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2020-01-31
Filing date: 2021-01-15
Publication date: 2021-08-05
Also published as: JPWO2021153285A1; TW202139842A

Abstract

Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein the blended quantity of the component (A) with respect to the powder raw material is 2 to 30 mass%. The conditions are that: (1) the starch content is equal to or greater than 75 mass%; (2) depolymerized starch of starch having an amylose content of 5 mass% or greater is contained at 3 to 45 mass% and the peak molecular weight of the depolymerized starch is 3×10³ to 5×10⁴; (3) the degree of cold-water swelling at 25ºC is 5 to 20; and (4) the contained quantity of the component (A) measured below a sieve having a sieve opening of 0.5 mm and above a sieve having a sieve opening of 0.038 mm is 30 to 100 mass%.

Description

How to suppress the deterioration of texture of bakery foods

The present invention relates to a method for suppressing a decrease in texture when reheating a bakery food.

Bakery foods, especially cooking breads with ingredients on them or sandwiched between them, are often reheated and eaten after storage. It is known that when bakery foods are heated in a microwave oven during reheating, the texture is deteriorated, such as poor crispness.

Patent Document 1 describes a frozen bread suitable for microwave oven heating, which is obtained by blending 1 to 6% by weight of an emulsifier with a bread dough mainly composed of wheat flour and baking it.

Japanese Patent Application Laid-Open No. 2-2262639

However, although the bread described in Patent Document 1 can obtain the effect of suppressing the deterioration of texture by heating in a microwave oven to some extent, it contains a large amount of emulsifier. In some cases, the texture was not good.

Therefore, as a result of diligent studies by the present inventors, it was found that the bakery food obtained from the dough containing the component (A) containing a specific starch has a good texture when reheated.

That is, the present invention
A method for suppressing a decrease in texture when a bakery food is reheated, wherein the dough contains a powder raw material containing the component (A) satisfying the following conditions (1) to (4). The method for suppressing deterioration of texture, wherein the blending amount of the component (A) is 2% by mass or more and 30% by mass or less.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 0.5 mm The content under the sieve and on the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.

The content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm is preferably 65% by mass or more and 100% by mass or less.

It is preferable that the food is cooking bread.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices, etc. are also effective as aspects of the present invention.

According to the present invention, it is possible to provide a method for suppressing a decrease in texture when a bakery food is reheated.

In the present specification, "-" representing a numerical range represents the above and the following, and includes both a lower limit value and an upper limit value.
The method for suppressing the deterioration of texture at the time of reheating the bakery food of the present embodiment is
A method for suppressing a decrease in texture when a bakery food is reheated, which comprises a powder raw material containing a component (A) satisfying the following conditions (1) to (4) in the dough, and is a component for the powder raw material ( The blending amount of A) is 2% by mass or more and 30% by mass or less.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) A sieve with an opening of 0.5 mm The content of the starch under the sieve and with a mesh size of 0.038 mm on the sieve is 30% by mass or more and 100% by mass or less. This means that the texture that deteriorates can be reduced as compared with bakery foods, and more specifically, it suppresses deterioration of crispness and suppresses increase in residual mouth residue during chewing.
Further, the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.

(Ingredient (A))
The component (A) is a powdery granular material containing 75% by mass or more of starch. Here, the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.
The component (A) contains, as starch, low molecular weight starch of starch having an amylose content of 5% by mass or more in the powder granules of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3. × 10 ³ to 5 × 10 be ^four or less, cold water swelling powder granules at 25 ° C. is 5 to 20.

The content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and further preferably 85% by mass or more.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less, or 99% by mass or less, depending on the properties of the bakery food. ..

Further, as the component (A), as the starch, a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is contained in a specific ratio, and a low molecular weight starch having a specific peak molecular weight is used. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch. The molecular weight is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

The peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, preferably ^{8 × 10 3 or more, from the viewpoint of improving the lack of crispness and mouth residue.} The peak molecular weight of the low molecular weight starch, from the same viewpoint, it is 5 × 10 ⁴ or less, preferably to 3 × 10 ⁴ or less, still more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of low molecular weight starch (for example, starch after decomposition) will be described in the section of Examples.

From the viewpoint of excellent production stability, the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.

The conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example.
After adding starch and water having an amylose content of 5% by mass or more to the reactor, further acid is added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in performing the acid treatment is adjusted so as to be in the range of, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.

The acid treatment reaction is, for example, the acid concentration during acid treatment. 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable. The reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.

The content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of improving the crispness and the absence of mouth residue. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
On the other hand, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.

The amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. It is by mass or more, more preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

As starch having an amylose content of 5% by mass or more, which is a raw material for low molecular weight starch, high amylose corn starch, corn starch, tapioca starch, sweet potato starch, horse bell starch, wheat starch, high amylose wheat starch, rice starch, and chemicals of these raw materials are used. One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of improving the crispness and the absence of mouth residue, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch. High amylose cornstarch has an amylose content of 40% by mass or more and is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.

The degree of cold water swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of improving the absence of crispness and mouth residue.
From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
Here, the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method.
(1) The sample is heated and dried at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) In terms of the amount of dry matter, 1 g of the sample is dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi). Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Koki Co., Ltd., and separated into a sedimentation layer and a supernatant layer.
(3) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(4) Let C (g) be the mass when the precipitated layer is dried to dryness (105 ° C., constant weight).
(5) The value obtained by dividing B by C is defined as the degree of cold water swelling.

The content of the component (A) under the sieve with a mesh size of 0.5 mm and on the sieve with a mesh size of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less, and is crisp. From the viewpoint of improving, preferably 50% by mass or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, still more preferably 65% by mass or more and 97% by mass or less, and even more. It is preferably 70% by mass or more and 94% by mass or less, and more preferably 70% by mass or more and 90% by mass or less.
From the same viewpoint, the content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more. It is preferably 50% by mass or more, more preferably 65% by mass or more, further preferably 70% by mass or more, and 100% by mass or less, preferably 97% by mass or less, more preferably 94% by mass or less. More preferably, it is 90% by mass or less.
Further, the content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is from the viewpoint of improving the absence of mouth residue. It is preferably 50% by mass or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, still more preferably 65% by mass or more and 98% by mass or less, and even more preferably 65% by mass or more. It is 92% by mass or less, and more preferably 70% by mass or more and 88% by mass or less.
From the same viewpoint, the content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more. It is preferably 50% by mass or more, more preferably 65% by mass or more, further preferably 70% by mass or more, and 100% by mass or less, preferably 98% by mass or less, more preferably 92% by mass or less, and further. It is preferably 88% by mass or less.

Further, the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the JIS-Z8801-1 standard sieve is preferably from the viewpoint of improving the crispness. 20% by mass or more and 100% by mass or less, more preferably 25% by mass or more and 97% by mass or less, still more preferably 28% by mass or more and 94% by mass or less, still more preferably 30% by mass or more and 90% by mass or less. It is as follows.
From the same viewpoint, the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the JIS-Z8801-1 standard sieve is preferably 20% by mass or more. It is more preferably 25% by mass or more, further preferably 28% by mass or more, even more preferably 30% by mass or more, and preferably 100% by mass or less, more preferably 97% by mass or less, further. It is preferably 94% by mass or less, and even more preferably 90% by mass or less.
Further, from the viewpoint of improving the absence of mouth residue, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.25 mm sieve and on the sieve with a mesh opening of 0.038 mm is It is preferably 20% by mass or more and 100% by mass or less, more preferably 25% by mass or more and 100% by mass or less, still more preferably 28% by mass or more and 98% by mass or less, and even more preferably 30% by mass or more. It is 92% by mass or less, and more preferably 30% by mass or more and 88% by mass or less.
From the same viewpoint, the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve with the opening of 0.038 mm in the sieve of JIS-Z8801-1 standard is determined.

The content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferable from the viewpoint of improving crispness. It is 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 97% by mass or less, further preferably 15% by mass or more and 58% by mass or less, and even more preferably 17% by mass or more and 58% by mass or less. It is as follows.
From the same viewpoint, the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, further preferably 15% by mass or more, still more preferably 17% by mass or more, and preferably 100% by mass or less, preferably 97% by mass or less, still more preferably. Is 58% by mass or less.
Further, from the viewpoint of improving the absence of mouth residue, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is It is preferably 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 97% by mass or less, still more preferably 15% by mass or more and 90% by mass or less, and even more preferably 15% by mass or more. It is 70% by mass or less, and more preferably 17% by mass or more and 50% by mass or less.
From the same viewpoint, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, further preferably 15% by mass or more, still more preferably 17% by mass or more, and preferably 100% by mass or less, more preferably 97% by mass or less, further. It is preferably 90% by mass or less, even more preferably 70% by mass or less, and even more preferably 50% by mass or less.

In the present embodiment, various starches can be used as the starch component other than the above-mentioned low molecular weight starch in the component (A). Specifically, starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as corn starch, potato starch, tapioca starch, wheat starch; and these starches. One or more types can be appropriately selected from chemically, physically or enzymatically processed processed starch and the like. It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, more preferably cornstarch. good.

Further, the component (A) in the present embodiment may contain a component other than starch.
Specific examples of the components other than the starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments, and it is preferable to add the insoluble salt, and the amount of the insoluble salt in the component (A) is 0. More preferably, it is 1% by mass or more and 2% by mass or less.

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Low Step Preparation of molecular starch) step of peak molecular weight amylose content of 5 mass% or more material starch treated low molecular weight to obtain a 3 × 10 ³ or more 5 × 10 ⁴ or less of the low molecular weight starch.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.

The step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more to obtain low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.

In the present embodiment, for example, by the step of heat-gelatinizing the specific raw material, the component (A) whose cold water swelling degree satisfies a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is crushed and sieved, if necessary, and the size is appropriately adjusted to obtain the component (A).

The blending amount of the component (A) in the dough in the present embodiment is 2% by mass or more and 30% by mass or less, preferably 4% by mass or more and 28% by mass or more, with respect to the powder raw material from the viewpoint of improving the effect of suppressing the deterioration of texture. It is not more than 7% by mass, and more preferably 7% by mass or more and 19% by mass or less.
From the same viewpoint, the blending amount of the component (A) in the dough is 2% by mass or more, preferably 4% by mass or more, more preferably 7% by mass or more, and 30% by mass with respect to the powder raw material. % Or less, preferably 28% by mass or less, and more preferably 19% by mass or less.

Here, the blending amount of the component (A) with respect to the powder raw material is specifically the blending of the component (A) with respect to the entire powder raw material when the total amount of the powder raw material contained in the dough is 100% by mass. The amount.

The blending amount of the component (A) is preferably 1% or more, more preferably 3% by mass or more, still more preferably 4% by mass, based on the total amount of the dough, from the viewpoint of crispness and no residual mouth. That is all.
Further, from the viewpoint of crispness and no residue in the mouth, the blending amount of the component (A) is preferably 15% by mass or less, more preferably 10% by mass or less, based on the total amount of the dough.

(Powder raw material)
The powder raw material in the present embodiment is a raw material that is blended in a powdery form in the dough (bakery food dough).
The powder raw material contains at least the component (A), and preferably contains the component (A) and the powder raw material other than the component (A).
Specific examples of powder raw materials other than the component (A) of bakery food dough include grain flour such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; tapioca starch, corn starch, horse bell starch, and wheat. Starch, rice starch, sago starch, sweet potato starch, green bean starch, pea starch and processed starch, which is processed alone or in combination with acetylation, etherification, cross-linking, pregelatinization, fat processing, etc. Polysaccharides such as dextrin (excluding component (A)); sugars such as sugar, fructose, starch, isomerized sugar, converted sugar, oligosaccharide, trehalose, sugar alcohol; powdered sweeteners such as aspartame and acesulfam potassium Milks such as defatted milk powder, whole fat powder milk, cheese powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white powder, whole egg powder; thickening such as guar gum, alginate ester, etc. Sugars; emulsifiers; flavor powders such as cocoa powder and matcha powder; improvers; swelling agents such as baking powder; and the like.
Further, the bakery food dough preferably contains flour as a powder raw material, more preferably one or more selected from wheat flour and rice flour, and further preferably contains wheat flour. Further, when the bakery food dough of the present embodiment contains wheat flour, it preferably contains strong flour.

(Fat composition)
The dough used in this embodiment may further contain an oil / fat composition. The fat and oil composition is not limited as long as it contains edible fats and oils. The content of the edible fat and oil contained in the fat and oil composition is preferably 70% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less.

Edible oils and fats as raw material oils and fats used in oil and fat compositions are not limited, and for example, rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cacao oil, linseed oil, rice oil, etc. Vegetable oils and fats such as cottonseed oil, safflower oil, sunflower oil, olive oil, flaxseed oil, and peanut oil; animal fats and oils such as beef fat, lard, chicken fat, milk fat, and fish oil; synthetic fats and oils such as medium-chain fatty acid triglyceride. In addition, processed fats and oils obtained by treating one or more kinds of the above vegetable fats and oils, animal fats and oils and synthetic fats and oils selected from hardening, sorting and transesterification can be mentioned.

As the fat and oil composition, any liquid at room temperature (20 ° C.) such as rapeseed oil, soybean oil, olive oil, etc., and solid at room temperature such as margarine, shortening, butter can be used. ..

Furthermore, the oil / fat composition can contain an oil-soluble component together with an edible oil / fat. Examples of oil-soluble components include tocopherols, colorants, fragrances, emulsifiers and the like.

When the dough contains an oil / fat composition, the blending amount of the oil / fat composition is preferably 1% by mass or more, more preferably 3% by mass or more, based on the total amount of the dough, from the viewpoint of crispness and no residual mouth. Is.
Further, from the viewpoint of crispness and no residue in the mouth, the blending amount of the fat and oil composition is preferably 40% by mass or less, more preferably 20% by mass or less, still more preferably 10 with respect to the total amount of the dough. It is mass% or less.

(Other ingredients)
In the present embodiment, the dough can contain components other than the above-mentioned components as raw materials. Ingredients other than those mentioned above include, for example, liquid ingredients such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, liquid sugar, malt syrup; eggs such as whole eggs, egg yolks, and egg whites; nuts, Various flavor materials such as dried fruits and chocolate chips; sesame; brown rice; millets such as millet and awa; baker's yeast such as pressed yeast and instant dry yeast can also be blended.

(Bakery food)
In the present embodiment, the bakery food contains a powder raw material containing the component (A) in the dough. Since the powder raw material in the dough contains the component (A), it is possible to suppress the deterioration of the texture due to the reheating of the bakery food.
Specific examples of the bakery food obtained in the present embodiment include yeast fermented foods such as bread, pizza, yeast donuts, Chinese buns, nan, and denish; steamed bread, cake donuts, scones, pound cakes, sponge cakes, chiffon cakes, etc. Examples include yeast-free foods such as roll cakes, butter cakes, muffins, cupcakes, pancakes, finanches, busses, waffles, madeleines, and pies. The bakery food is preferably one selected from the group consisting of fermented yeast foods and cake donuts, more preferably one selected from bread, pizza, yeast donuts and cake donuts, and even more preferably bread. be.
Among the breads, in the case of bread that does not contain auxiliary ingredients such as sugar and fats and oils, or is blended in a small amount, such as French bread, the effect in the present embodiment is more exhibited.

Also, among the breads, cooked breads with ingredients or sandwiched between them are preferable, and the cooked breads include, for example, sandwiches, yakisoba breads, croquette breads, hamburgers, hot dogs, croquette breads, curry breads, corn breads, etc. Onion bread, garlic toast, cheese bread and so on.

Next, a method for producing bakery food will be described.
The bakery food can be obtained by a production method including, for example, a step of preparing the dough and a step of heating the dough. Further, the obtained bakery food is specifically eaten through a reheating step, and more specifically, is eaten through a storage step and a reheating step.
Specifically, the step of preparing the dough includes a step of kneading the powder raw material containing the component (A) and other components as appropriate.
The bakery food dough obtained by the method for producing a bakery food dough in the present embodiment may be stored frozen as a frozen dough.

The obtained bakery food dough can be heated to obtain a bakery food. Specific examples of the heating method include baking, steaming, oil baking, and the like, and one or two kinds of cooking selected from baking and oil baking are preferable, and baking is more preferable.
Specific examples of firing include firing in a frying pan or hot plate, firing in an oven, convection heating, steam convection heating, and the like, and one or two types selected from hot plate firing, baking in an oven, and convection heating are preferable. , More preferably convection heating and baking in an oven, and even more preferably baking in an oven.
The cooking temperature is preferably 150 to 260 ° C, more preferably 160 to 250 ° C. The time is preferably 4 to 60 minutes, more preferably 6 to 50 minutes.

In the present embodiment, the bakery food specifically undergoes a storage step and then a reheating step.
Examples of the storage step include frozen storage, refrigerated storage, room temperature storage and warm storage, and preferably one or more selected from the group consisting of frozen storage, refrigerated storage and room temperature storage, more preferably. Is one or two selected from the group consisting of refrigerated storage and room temperature storage.
Specifically, the lower limit of the storage temperature is preferably −50 ° C. or higher, more preferably −20 ° C. or higher, further preferably more than 0 ° C., and even more preferably 3 ° C. or higher.
The upper limit of the storage temperature is preferably 35 ° C. or lower, more preferably 30 ° C. or lower, still more preferably 25 ° C. or lower, still more preferably 20 ° C. or lower.

In the present embodiment, the bakery food undergoes a reheating step after the above-mentioned storage step.
Examples of the reheating method include firing, microwave heating, oiling and steaming, and preferably one or two or more consisting of firing, microwave heating and steaming, and more preferably selected from firing and microwave heating. 1 or 2, more preferably microwave heating.
Examples of the equipment used for reheating include an oven, an oven toaster, a microwave oven, a fryer, a steamer and a steam convection oven, and preferably one selected from an oven, an oven toaster, a microwave oven, a steamer and a steam convection oven. Or two or more, more preferably one or two or more selected from ovens, oven toasters, microwave ovens and steam convection ovens, and even more preferably one or two selected from ovens, oven toasters and microwaves. More than one species, even more preferably one or two selected from oven toasters and microwave ovens, and even more preferably microwave ovens.

When the reheating method is microwave oven heating, for example, 1000 W for 5 to 10 seconds, 600 W for 10 to 30 seconds, or 500 W for 10 to 45 seconds for only bakery foods without ingredients; In the state of being placed or sandwiched, for example, a method of heating at 1000 W for 5 to 20 seconds, 600 W for 10 to 60 seconds, or 500 W for 10 to 80 seconds can be mentioned.

Examples of the present invention will be described below, but the present invention is not limited thereto.

(raw materials)
In the following examples, the following raw materials were mainly used.
(starch)
Low molecular weight starch: Acid-treated high amylose cornstarch produced in Production Example 1 described later Cornstarch: Cornstarch Y, J-Oil Mills Co., Ltd. Milled granules 1-3: Powder granules produced by the method of Production Example 2 described later (Fat composition)
Oil and fat composition 1: Atlanta SS, manufactured by J-Oil Mills Co., Ltd. Oil and fat composition 2: Meister My Brod EZ200, manufactured by J-Oil Mills Co., Ltd. (powder raw material other than component (A))
Strong flour 1: Lisdol, Nippon Flour Co., Ltd. Strong flour 2: Eagle, Nippon Flour Co., Ltd. Bread quality improver: Max Power, J-Oil Mills Co., Ltd. Instant dry yeast: Suff instant dry yeast Red, Le Saffle degreasing Flour: Non-fat dry milk, Hokkaido Dairy Co., Ltd. Sugar: Kamishakusu, Mitsui Sugar Co., Ltd. (raw materials other than powder raw materials)
Malt syrup: Euromalt, made by Diamarteria Italiana Baker's yeast: Oriental yeast, made by Oriental Yeast Co., Ltd.

(Production Example 1) Production of Low Molecule Starch Acid-treated high amylose cornstarch was produced as a low molecule starch as a raw material for powder granules 1 to 3.
High amylose cornstarch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 × 10 ^4.

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40 ° C.
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
Pullulan (Shodex Standard P-82, manufactured by Showa Denko KK) with a known molecular weight was used for the calibration curve.

(Measuring method of cold water swelling degree)
(1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) In terms of the amount of dry substance, 1 g of the sample was dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Desktop Centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Hitachi Koki Co., Ltd., and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitated layer was dried to dryness (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.

(Production Example 2) Production of Powder Granules 1 to 3 Cornstarch 79% by mass, acid-treated high amylose cornstarch 20% by mass obtained by the above method, and calcium carbonate 1% by mass are contained in a bag until sufficiently uniform. Mixed in. The mixture was heat-treated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare powder granules 1 to 3. Table 1 shows the values of the swelling degree of the powder granules 1 to 3 at 25 ° C. measured by the above-mentioned method.

Note) For example, "under 0.15 mm sieve, above 0.075 mm sieve" means "under the sieve of JIS-Z8801-1 standard with a mesh opening of 0.15 mm and above the sieve of 0.075 mm". do.

(Examples 1-1 to 1-6, Comparative Example 1-1)
French bread was prepared with the formulations shown in Table 2.
(How to make French bread)
1. 1. All the ingredients were put into a mixer bowl and mixed with a bread mixer (Can Tho Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.) under the following conditions.
Mixing conditions: Mixing at 1st speed for 5 minutes, 2nd speed for 5 minutes, and 3rd speed for 3 minutes. After mixing, the dough was taken out of the mixer, fermented at 28 ° C. for 60 minutes and punched.
3. 3. The dough was stored in a refrigerator (4 ° C.) for 8 hours, and then divided into 30 parts by a dough dividing machine (Paneotrad: manufactured by Bonguard).
4. A coup (cut) was made on the surface of the dough with a knife and baked in an oven under the following conditions and time.
Baking conditions: upper 240 ° C / lower 230 ° C
Baking time: 20 minutes 5. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.

The obtained bread was evaluated by the following evaluation method.

(Evaluation method)
The obtained bread was heated in a microwave oven at 600 W for 30 seconds and left at room temperature for 5 minutes, and then the texture (crispness, no mouth residue) was evaluated according to the following evaluation criteria. In addition, sandwich one commercially available sliced ham (Daily Choice Loin Ham: manufactured by Nippon Ham Co., Ltd.) and one commercially available sliced cheese (sliced cheese: manufactured by Snow Brand Megmilk Co., Ltd.) in the obtained bread, wrap it in a wrap, and refrigerate. The texture after being stored overnight at (4 ° C.), heated in a microwave oven at 600 W for 1 minute, and left at room temperature for 5 minutes was also evaluated. The evaluation was determined by the average score of 7 panelists. The evaluation criteria are shown below.

(Crisp)
5: The bread dough is very crisp and very easy to bite 4: The bread dough is crisp and very easy to bite 3: The bread dough is slightly crisp and slightly easy to bite 2: The bread dough is not very crisp and slightly easy to bite Difficult to bite 1: The dough is very crisp and very difficult to bite (no mouth residue)
5: No mouth left when chewed 4: Little mouth left when chewed 3: Little mouth left when chewed but not worrisome 2: Slightly dumpled when chewed, slightly left in mouth 1 : When chewed, it becomes a dumpling and remains in the mouth

The results obtained are shown in Table 2.

From Table 2, in French bread containing the component (A) in an amount of 5.8% by mass or more and 24.4% by mass or less per powder raw material of the dough, it is excellent in crispness after reheating and no residue in the mouth. Bread containing 7.7% by mass or more and 17.5% by mass was even better. In addition, even in French bread in which ham and cheese are sandwiched and refrigerated and then reheated, the component (A) is contained in an amount of 5.8% by mass or more and 24.4% by mass or less per powder raw material of the dough, so that the bread is crisp and remains in the mouth. It was excellent because of the lack of bread.
The content of component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm is 80.7% by mass or more and 95.8% by mass or less, and is crisp and has a residual mouth. It was excellent in the absence of sieving, and at 80.7% by mass, it was even more excellent in the crispness and the lack of mouth residue.

(Example 2-1 and Comparative Example 2-1)
Hamburger buns were prepared with the formulations shown in Table 3.

(How to make hamburger buns)
1. 1. All the ingredients including the oil and fat composition were put into a mixer bowl and mixed with a bread mixer (Can Tho Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.) under the following conditions.
Mixing conditions: Mixing at 1st speed for 2 minutes, 2nd speed for 4 minutes, and 3rd speed for 4 minutes. After mixing, the dough was removed from the mixer and fermented at 26 ° C. for 60 minutes.
3. 3. The dough was divided into 55 g, rolled and rested for 15 minutes, and then the dough was rolled again and molded.
4. The molded dough was fermented in a proofer at 36 ° C. and 80% relative humidity for 55 minutes.
5. After fermentation, it was baked in an oven under the following conditions and time.
Baking conditions: Upper 230 ° C / Lower 190 ° C
Baking time: 10 minutes 6. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.

The obtained bread was evaluated by the following evaluation method.

(Evaluation method)
The obtained bread was heated in a microwave oven at 600 W for 30 seconds and left for 5 minutes, and then the texture (crispness, no mouth residue) was evaluated according to the above-mentioned evaluation criteria. In addition, a commercially available chilled hamburger (Marushin hamburger: manufactured by Marushin Foods Co., Ltd.) heated at 500 W for 1 minute is sandwiched in the obtained bread, placed in a paper hamburger box, and stored overnight in a refrigerator (4 ° C). The texture after heating in a microwave oven at 600 W for 1 minute and leaving for 5 minutes was also evaluated.
The evaluation was decided by the consensus of three panelists.

The obtained results are shown in Table 3.

From Table 3, even in the hamburger buns, by including the ingredient (A) in the dough, it was excellent in crispness after reheating and no residue in the mouth.

This application claims priority based on Japanese Application Japanese Patent Application No. 2020-015835 filed on January 31, 2020, and incorporates all of its disclosures herein.

Claims

A method for suppressing a decrease in texture when a bakery food is reheated, wherein the dough contains a powder raw material containing the component (A) satisfying the following conditions (1) to (4). The method for suppressing deterioration of texture, wherein the blending amount of the component (A) is 2% by mass or more and 30% by mass or less.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 0.5 mm The content under the sieve and on the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.
The texture according to claim 1, wherein the content of the component (A) under the sieve having a mesh opening of 0.5 mm and on the sieve having a mesh opening of 0.038 mm is 65% by mass or more and 100% by mass or less. Decrease suppression method.
The method for suppressing deterioration of texture according to claim 1 or 2, wherein the bakery food is cooking bread.