Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Definitions

• the present invention relates to a texture improver for bakery foods.
• Texture modifiers are often used to impart these textures to bread. Texture modifiers for imparting these textures to bread have been proposed in, for example, Patent Documents 1 to 4.
• the object of the present invention is to provide a texture improver that can impart a soft, moist, and fluffy texture to bakery foods and inhibit deterioration of the texture of the bakery foods over time.
• the present inventors conducted intensive research to solve the above problem. As a result, they found that the problem could be solved by adding a specific amount of hydroxypropyl methylcellulose to an oil-in-water emulsion to give the oil-in-water emulsion a specific composition. This led to the completion of the present invention.
• a first aspect of the present invention is an oil-in-water emulsion that satisfies the following conditions (a) to (c): (a) Contains 55% by mass or less of fats and oils. (b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose. (c) the ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0;
• a second aspect of the present invention is the oil-in-water emulsion according to the first aspect of the present invention, which further satisfies the following condition (d): (d) The sugar content of the aqueous phase is 45% or more.
• a third aspect of the present invention is the oil-in-water emulsion according to the first or second aspect of the present invention, which further satisfies the following condition (e): (e) The water activity is 0.90 or less.
• a fourth aspect of the present invention is the oil-in-water emulsion according to any one of the first to third aspects, wherein the oil-in-water emulsion is for use in bakery foods.
• a fifth aspect of the present invention is the oil-in-water emulsion according to any one of the first to fourth aspects, wherein the oil-in-water emulsion is a texture improver for bakery foods.
• a sixth aspect of the present invention is a dough for bakery foods, into which the oil-in-water emulsion according to any one of the first to fifth aspects is kneaded.
• the seventh aspect of the present invention is a bakery food product obtained by heating the bakery food dough according to the sixth aspect of the present invention.
• the eighth aspect of the present invention is a method for improving the texture of bakery foods, comprising blending an oil-in-water emulsion according to any one of the first to fifth aspects of the present invention into dough for bakery foods.
• the present invention provides a texture improver that can impart a soft, moist, and fluffy texture to bakery foods and inhibit the deterioration of the texture of bakery foods over time.
• the oil-in-water emulsion according to the embodiment of the present invention is an oil-in-water emulsion that satisfies the following conditions (a) to (c).
• (a) Contains 55% by mass or less of fats and oils.
• (b) Contains 1 to 17% by mass of hydroxypropyl methylcellulose.
• (c) the ratio of water to hydroxypropyl methylcellulose content is 1.5 to 10.0;
• the oil-in-water emulsion according to the embodiment of the present invention contains 55% by mass or less of oil, preferably 20 to 50% by mass, and more preferably 25 to 47% by mass (condition (a)).
• the fat content of the oil-in-water emulsion can be measured by a conventional method.
• the fat content of the oil-in-water emulsion can be measured by extracting fat from the oil-in-water emulsion with a solvent such as petroleum ether and measuring the mass of the extracted fat.
• a solvent such as petroleum ether
• the oil or fat used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably a liquid oil.
• the liquid oil refers to an oil or fat that is liquid at 20°C.
• Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, and processed oils and fats of these oils (transesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc.
• one or a mixture of two or more selected from these oils and fats can be used.
• the liquid oil is preferably soybean oil or rapeseed oil, more preferably rapeseed oil.
• the oil-in-water emulsion according to the embodiment of the present invention contains 1 to 17% by mass of hydroxypropyl methylcellulose, preferably 2 to 15% by mass, and more preferably 3 to 12% by mass (condition (b)).
• hydroxypropyl methylcellulose may be referred to as HPMC.
• HPMC can also be incorporated into the oil-in-water emulsion by adding a preparation containing HPMC, in addition to adding HPMC itself.
• the oil-in-water emulsion according to the embodiment of the present invention has a ratio of water to hydroxypropyl methylcellulose content of 1.5 to 10.0, preferably 1.8 to 6.5, and more preferably 2.0 to 4.0.
• the water content of the oil-in-water emulsion refers to the total water content contained in the oil-in-water emulsion.
• the water content of the oil-in-water emulsion can be measured by a conventional method.
• the water content of the oil-in-water emulsion can be measured by heating and drying the oil-in-water emulsion at 105° C. for 5 hours, and then measuring the weight loss (mass loss due to drying). For example, if 10 g of the oil-in-water emulsion is heated and dried at 105° C. for 5 hours and the weight loss is 2 g, the water content of the oil-in-water emulsion is 20% by mass.
• the oil-in-water emulsion of the embodiment of the present invention satisfies the conditions (a) to (c)
• the oil-in-water emulsion can be used as a texture improver that can impart a soft, moist, and fluffy texture to bakery foods and inhibit the deterioration of the texture of bakery foods over time.
• the sugar content of the aqueous phase is preferably 45% or more, more preferably 50 to 80%, even more preferably 53 to 75%, and most preferably 55 to 73% (condition (d)).
• the sugar content refers to the sugar content ratio.
• the oil-in-water emulsion according to the embodiment of the present invention preferably has a water activity of 0.90 or less, more preferably 0.30 to 0.90, even more preferably 0.40 to 0.88, and most preferably 0.60 to 0.81 (condition (e)).
• condition (e) preferably 0.60 to 0.81.
• the oil-in-water emulsion according to the embodiment of the present invention preferably has a water content of 5 to 35% by mass, more preferably 7 to 30% by mass, even more preferably 10 to 28% by mass, and most preferably 12 to 26% by mass.
• the water content in the oil-in-water emulsion can be adjusted by adding water or liquid sugar (such as reduced starch syrup) to the oil-in-water emulsion.
• water or liquid sugar such as reduced starch syrup
• the oil-in-water emulsion according to the embodiment of the present invention preferably contains 20 to 65% by mass of carbohydrate solids, more preferably 25 to 60% by mass, even more preferably 28 to 50% by mass, and most preferably 30 to 45% by mass.
• the carbohydrate solids content in the oil-in-water emulsion can be adjusted by adding carbohydrate to the oil-in-water emulsion.
• the carbohydrate solids content of the oil-in-water emulsion according to the embodiment of the present invention is within the above-mentioned range, the oil-in-water emulsion is less susceptible to the growth of fungi such as mold, and the shelf life of the oil-in-water emulsion is longer.
• the solid content of carbohydrates refers to carbohydrates excluding water.
• carbohydrates refers to carbohydrates excluding dietary fiber.
• carbohydrates refer to carbohydrates themselves, and do not include carbohydrates contained in other raw materials (for example, dairy products such as milk and powdered milk).
• carbohydrates are sugars (monosaccharides, disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.)), sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc.
• the carbohydrate used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably a sugar alcohol, more preferably reduced starch syrup or sorbitol.
• the oil-in-water emulsion according to an embodiment of the present invention has a ratio of the oil content to the hydroxypropyl methylcellulose content of 1.2 to 25.0, preferably 1.5 to 20.0, more preferably 1.8 to 15.0, and most preferably 2.0 to 10.0.
• the oil-in-water emulsion according to the present invention preferably contains an enzyme.
• the enzyme used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably alpha amylase, maltogenic alpha amylase, xylanase, more preferably alpha amylase.
• the enzyme incorporated in the oil-in-water emulsion of the embodiment of the present invention is ⁇ -amylase
• the ⁇ -amylase is incorporated so that the enzymatic activity of the ⁇ -amylase in 100 g of the oil-in-water emulsion is preferably 0.001 to 4 units, more preferably 0.005 to 1 unit, even more preferably 0.01 to 0.5 units, and most preferably 0.01 to 0.1 units.
• the enzyme can be incorporated into the oil-in-water emulsion by adding an enzyme-containing formulation, in addition to adding the enzyme itself.
• the oil-in-water emulsion according to the embodiment of the present invention may further contain raw materials that are typically used in the manufacture of oil-in-water emulsions.
• raw materials that are used in the manufacture of oil-in-water emulsions include eggs or processed egg products such as egg white, egg yolk, and enzyme-treated egg yolk, milk components such as milk protein and milk peptides, emulsifiers, thickeners, and modified starches.
• the method for producing the oil-in-water emulsion according to the embodiment of the present invention is not particularly limited.
• the oil-in-water emulsion according to the embodiment of the present invention can be produced by a conventional method for producing an oil-in-water emulsion used as a food.
• the oil-in-water emulsion according to the embodiment of the present invention can be produced, for example, by adding an oil phase in which HPMC is dispersed and/or dissolved in fats and oils to an aqueous phase in which an aqueous raw material is dispersed and/or dissolved in water, liquid sugar (reduced starch syrup, etc.), emulsifying the mixture into an oil-in-water emulsion using a homomixer or the like (emulsifying step), heating and holding the mixture at 70 to 100°C (heating step), and then cooling (cooling step).
• HPMC can also be dispersed and/or dissolved in water, liquid sugar (reduced starch syrup, etc.).
• the oil-in-water emulsion of the embodiment of the present invention can impart a soft, moist, and fluffy texture to bakery foods, and can also suppress deterioration of the texture of bakery foods over time. Therefore, the oil-in-water emulsion of the embodiment of the present invention is preferably used for bakery foods, and more preferably used for kneading bakery foods. In addition, the oil-in-water emulsion of the embodiment of the present invention is preferably used as a texture improver for bakery foods.
• the dough for bakery foods according to the embodiment of the present invention is blended with the oil-in-water emulsion according to the embodiment of the present invention.
• the dough for bakery foods according to the embodiment of the present invention is preferably kneaded with the oil-in-water emulsion according to the embodiment of the present invention.
• the dough for bakery foods refers to a pre-heated dough obtained by kneading ingredients such as grain flour, an oil and fat composition, sugar, dairy products, eggs, salt, and water.
• flour refers to grains ground into powder.
• specific examples of flour include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc.
• the flour to be blended into the bakery food dough of the embodiment of the present invention is preferably wheat flour.
• water is preferably blended in an amount of 10 to 80 parts by mass, more preferably 30 to 75 parts by mass, and even more preferably 40 to 70 parts by mass, per 100 parts by mass of grain flour blended into the bakery food dough.
• the bakery food dough of the embodiment of the present invention can be more hydrated.
• the water blended into the bakery food dough is water itself, and does not include water contained in other raw materials (e.g., whole eggs, milk, etc.).
• the oil and fat composition is preferably blended in an amount of 3 to 50 parts by mass, more preferably 5 to 30 parts by mass, and even more preferably 10 to 20 parts by mass, per 100 parts by mass of grain flour to be blended in the bakery food dough.
• the fat composition to be blended in the bakery food dough according to the embodiment of the present invention is preferably margarine, fat spread, butter, shortening, or foaming fat. Note that margarine, fat spread, and butter are water-in-oil emulsions, and shortening is a fat composition that does not contain a water phase.
• eggs are preferably blended in an amount of 0 to 50 parts by mass, more preferably 2 to 30 parts by mass, and even more preferably 5 to 20 parts by mass, per 100 parts by mass of grain flour blended into the bakery food dough.
• the eggs used in the production of the bakery food dough according to the embodiment of the present invention include whole eggs, liquid eggs, egg yolks, egg whites, and frozen products thereof, and preferably whole eggs.
• carbohydrates are preferably blended in an amount of 0 to 50 parts by mass, more preferably 2 to 30 parts by mass, and even more preferably 5 to 20 parts by mass, per 100 parts by mass of grain flour blended into the bakery food dough.
• the carbohydrate to be blended in the bakery food dough according to the embodiment of the present invention is preferably a sugar, more preferably sugar or maltose.
• the bakery food dough of the embodiment of the present invention can contain normal amounts of ingredients that are normally blended into bakery food dough (activatable gluten, powdered cellulose and other powders, yeast, yeast food, enzymes, salt, dairy products such as skim milk powder and milk, baking powder, etc.) as ingredients other than the oil-in-water emulsion of the embodiment of the present invention, cereal flour, water, oil and fat composition, eggs, and carbohydrates.
• bakery food dough activatable gluten, powdered cellulose and other powders, yeast, yeast food, enzymes, salt, dairy products such as skim milk powder and milk, baking powder, etc.
• the bakery food dough of the embodiment of the present invention is preferably a dough for bread, a dough for steamed foods, or a dough for fried confectionery, and more preferably a dough for bread.
• the method for producing dough for bakery foods according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for dough for bakery foods can be applied.
• the dough for bakery foods according to the embodiment of the present invention can be produced, for example, by the straight kneading method, sponge method, leavening method, liquid leavening method, all-in-mix method, etc.
• dough for bakery foods can be produced through the steps of mixing, primary fermentation, division, bench time, shaping, and secondary fermentation.
• dough for bakery foods can be produced through the steps of mixing the sponge dough, primary fermentation of the sponge dough, mixing the main kneaded dough, primary fermentation of the main kneaded dough, division, bench time, shaping, and secondary fermentation.
• the bakery food according to the embodiment of the present invention is obtained by heating the bakery food dough according to the embodiment of the present invention.
• the heating is preferably baking, frying (deep-frying in oil or fat) or steaming.
• Bakery foods include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, cut bread, wafers, sables, langue de chat, macarons, and tarts; butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, cheesecake, and castella; sponge cakes such as shortcake, roll cake, torte, decorated cake, and chiffon cake; Western-style sweets such as gateau au chocolate, choux pastry, fermented sweets, pies, and waffles; steamed foods such as steamed cakes, steamed breads, ma la gao, Chinese buns, and Chinese buns; fried sweets (fried foods) such as donuts, deep-fried breads, and curry breads; and breads such as white bread, salted bread, roll bread, buns, buns, sweet breads, roll breads, French breads, stollen, panettone, brioche, muffins, focaccia, bagels, Danish pastries,
• the baking method (production method) of the bakery food according to the embodiment of the present invention is not particularly limited, and the bakery food can be baked by the same baking method (production method) as that used for conventionally known bakery foods.
• Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave heating), steaming, etc.
• the baking method for the bakery food according to the embodiment of the present invention is preferably oven heating or steam baking.
• oven heating the heating temperature is preferably 160 to 230°C, and the heating time is preferably 5 to 70 minutes.
• steam baking the heating temperature is preferably 60 to 200°C, and the heating time is preferably 2 to 40 minutes.
• the frying method (production method) of the bakery food according to the embodiment of the present invention is not particularly limited, and the bakery food can be fried in oil or fat by the same frying method (production method) as that used for conventionally known bakery foods.
• the heating temperature is preferably 120 to 250° C.
• the heating time is preferably 1 to 30 minutes.
• the method for steaming (production method) of the bakery food according to the embodiment of the present invention is not particularly limited, and the bakery food can be steamed by the same steaming method (production method) as that used for conventionally known bakery foods.
• Specific examples of the steaming method include steaming using a steamer or a bamboo steamer.
• the steaming conditions for the bakery food according to the embodiment of the present invention are a heating temperature of preferably 70 to 200° C., more preferably 80 to 120° C., and a heating time of preferably 3 to 30 minutes, more preferably 5 to 20 minutes.
• the bakery food according to the embodiment of the present invention has a soft, moist and fluffy texture, and the texture does not deteriorate much over time.
• the method for improving the texture of bakery foods according to an embodiment of the present invention is characterized by blending the oil-in-water emulsion according to an embodiment of the present invention with dough for bakery foods.
• the details of the oil-in-water emulsion, dough for bakery foods, and bakery foods in the method for improving the texture of bakery foods according to an embodiment of the present invention are the same as those of the oil-in-water emulsion according to the embodiment of the present invention, dough for bakery foods according to the embodiment of the present invention, and bakery foods according to the embodiment of the present invention.
• the moisture content was measured by drying the sample at 105° C. for 5 hours and measuring the weight loss.
• the fat and oil content was measured by extracting fat and oil from the sample with petroleum ether and measuring the mass of the extracted fat and oil.
• HPMC preparation and enzyme preparation were as shown below.
• HPMC formulation 1 HPMC content: 64.5% by mass, enzyme content: 0% by mass
• HPMC preparation 2 HPMC content: 51.6% by mass, enzyme content: trace amount
• Enzyme preparation enzyme: ⁇ -amylase, enzyme activity: 880 units/g enzyme preparation
• Texture improvers of Examples 1 to 8 which are oil-in-water emulsions, were produced by emulsifying according to the formulations in Tables 1 and 2 and following the steps below. Examples 1 to 3, which do not contain an enzyme preparation, were produced without carrying out step 6 below. The units of formulation and content in the tables are % by mass (no units for mass ratios).
• Step 1 oil phase preparation step
• Step 2 aqueous phase preparation step: The remaining raw materials other than the enzyme preparation are placed in tank 2 and mixed and stirred.
• Step 3 emulsification step: The mixture in tank 1 is added to tank 2, and emulsified by mixing and stirring with a homomixer.
• Step 4 heating step: The tank 2 is heated and maintained at 80° C. or higher for 30 minutes.
• Step 5 cooling step: Cool tank 2 to 50°C.
• Step 6 final preparation step: The enzyme preparation is added to Tank 2 and mixed with stirring.
• Example 6 The texture modifiers of Examples 6 to 8, which are oil-in-water emulsions, were produced by emulsifying according to the formulations in Table 3 and the steps below. Example 7 was produced without carrying out the step 3 below.
• the units of formulation and content in the table are % by mass (no units for mass ratios).
• Step 1 oil phase preparation step
• Step 2 aqueous phase preparation step
• Step 3 heating step
• Tank 1 and Tank 2 are heated and maintained at 80° C. or higher for 30 minutes.
• Step 4 cooling step
• Step 5 emulsification step: The mixture in tank 1 is added to tank 2 and emulsified by mixing and stirring with a homomixer.
• Dough for roll bread was produced using the formulations in Tables 4 to 7 by kneading each texture modifier using the direct kneading method according to the following steps 1 to 6.
• the dough for roll bread in all Examples had good workability during dough preparation.
• the obtained dough for roll bread was baked under the conditions of step 7 below to produce roll bread.
• the texture and hardness of the obtained roll bread were evaluated according to the following methods. The results are shown in Tables 4 to 7.
• Step 1 mixing step: All ingredients are mixed.
• Step 2 primary fermentation: The dough is fermented for 60 minutes under conditions of a temperature of 28°C and a humidity of 80%.
• Step 3 Divide the fermented dough into 50g portions.
• Step 4 rest time step: The divided dough is rested for 20 minutes under conditions of a temperature of 28° C. and a humidity of 80%.
• Step 5 shapeing step: The dough is shaped into a roll.
• Step 6 secondary fermentation step: The molded dough is fermented for 60 minutes under conditions of a temperature of 38°C and a humidity of 80%.
• Step 7 heating step: The fermented dough is baked in an oven for 9 minutes under conditions of an upper heat temperature of 210°C and a lower heat temperature of 200°C.
• the roll bread of the embodiment produced using the texture improving agent of the embodiment had a soft texture, a moist texture, and a fluffy texture, and the texture was generally good, with little deterioration of the texture over time.
• the roll bread of the comparative example produced without using any texture improver tended to deteriorate over time due to the progress of aging of the bread.
• the doughnut dough was produced using the formulation in Table 8, by kneading in the texture improver of Example 2 using the straight method, following the steps 1 to 6 below.
• the doughnut dough of all Examples had good workability during dough preparation.
• the doughnut dough thus obtained was fried under the conditions of step 7 below to produce doughnuts.
• the texture of the doughnuts was evaluated in the same manner as for the roll bread texture evaluation after storage at room temperature for 1 and 3 days. The results are shown in Table 8.
• Step 1 mixing step
• All ingredients are mixed.
• Step 2 primary fermentation
• the dough is fermented for 60 minutes under conditions of a temperature of 28°C and a humidity of 80%.
• Step 3 Divide the fermented dough into 50g portions.
• Step 4 rest time step: The divided dough is rested for 20 minutes under conditions of a temperature of 28° C. and a humidity of 80%.
• Step 5 shapeing step: The dough is shaped into buns.
• Step 6 secondary fermentation step: The molded dough is fermented for 50 minutes under conditions of a temperature of 32°C and a humidity of 75%.
• Step 7 heating step: The fermented dough is fried at a heating temperature of 180°C for 3 minutes.
• the donuts of the embodiment produced using the texture improver of Example 2 had a soft texture, a moist texture, and a fluffy texture, and the texture was generally good, with little deterioration of texture over time.
• the doughnuts of the comparative example produced without using any texture improver tended to deteriorate in texture over time due to the progress of aging of the bread.
• Step 2 (Mixing Step 2): Add whole eggs and water and mix.
• Step 3 (Mixing Step 3): Add the sifted flour and baking powder and mix.
• Step 4 (molding step): Fill a round tray with 80 mm diameter with 50 g of dough.
• Step 5 (heating step): The dough packed in the tray is steamed at a heating temperature of 97°C for 15 minutes.
• the steamed bread of the embodiment produced using the texture improver of Example 2 had a soft texture, a moist texture, and a fluffy texture, and the texture was generally good with little deterioration of texture over time.
• the steamed bread of the comparative example produced without using any texture improver tended to deteriorate over time as the bread deteriorated.
• Raisin-containing bun dough was produced by kneading each texture modifier into the dough in the proportions shown in Tables 10 and 11 using the direct kneading method in accordance with steps 1 to 6 below.
• the raisin-containing bun dough of all Examples had good workability during dough preparation.
• the proportions in the tables are in parts by weight.
• the obtained raisin-containing bread dough was baked under the conditions of step 7 below to produce a raisin-containing bread roll.
• the texture of the resulting raisin-containing roll bread was evaluated in the same manner as in the evaluation of the texture of the roll bread. The results are shown in Tables 10 and 11.
• Step 1 mixing step: All ingredients except the oil and fat composition are mixed, and the dough is put together, and then the oil and fat composition is added and mixed further. When the dough is put together, raisins are added and further mixed at low speed so that they are uniformly dispersed in the dough.
• Step 2 primary fermentation step: The dough is fermented for 60 minutes under conditions of a temperature of 28°C and a humidity of 80%.
• Step 3 Dividing step: Divide the fermented dough into 50g portions.
• Step 4 rest time step: The divided dough is rested for 20 minutes under conditions of a temperature of 28° C. and a humidity of 80%.
• Step 5 shapeing step: The dough is shaped into a roll.
• Step 6 secondary fermentation step: The molded dough is fermented for 60 minutes under conditions of a temperature of 38°C and a humidity of 85%.
• Step 7 heating step: The fermented dough is baked in an oven for 10 minutes under conditions of upper heat temperature of 200°C and lower heat temperature of 200°C.
• the raisin-containing roll bread of the embodiment produced using the texture improver of the embodiment had a soft texture, a moist texture, and a fluffy texture, and the texture was generally good, with little deterioration of the texture over time.
• the raisin-containing roll bread of the comparative example which was produced without using a texture improver, tended to deteriorate in texture over time as the bread deteriorated.

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• 2023
  • 2023-05-26 JP JP2025523646A patent/JPWO2024246997A1/ja active Pending
  • 2023-05-26 WO PCT/JP2023/019744 patent/WO2024246997A1/ja not_active Ceased

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