JP3069715B2 - Bread suitable for microwave heating - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread suitable for microwave heating. More specifically, the present invention relates to a bread suitable for microwave heating, which has a small amount of evaporation of water when baking frozen, refrigerated or stored at room temperature in a microwave after baking, and can maintain a texture during baking. .

[0002]

2. Description of the Related Art As the eating habits become westernized and the consumption of bread increases, the method of freezing bread once baked, heating it in a microwave oven at a store and supplying it to consumers, and the spread of microwave ovens Accompanying this, frozen foods have increased remarkably, and methods of heating breads that have been frozen and distributed and sold at home in a microwave oven and the like have been used. When a conventional bread is frozen, refrigerated or stored at room temperature and heated in a microwave oven, moisture evaporates, the starch granules disintegrate and the bread hardens, resulting in a hard and crisp texture. Will be strong. When a bread using a side dish such as a hamburger is frozen and heated in a microwave oven, it takes a long time to heat the side dish portion, so that the bread portion is overheated, and this phenomenon appears more strongly.

[0003] As a method of improving the drawbacks caused by heating bread using such a microwave oven, a conventional method of placing a thawing container having a specific structure on a microwave dish and thawing a frozen bread (Japanese Patent Publication No. 56-27207), dry heat process
A method of thawing frozen bread by combining a moist heat process and a high-frequency treatment process (Japanese Patent Publication No. 64-3449), a method of cutting bread dough of a specific composition into fu, baking it, and freezing bread suitable for microwave heating (Japanese Patent Laid-Open No. Sho 63) -287435), frozen bread suitable for heating in a microwave oven prepared by blending 1 to 6% by weight of an emulsifier with bread dough mainly composed of flour and baking it (Japanese Patent Laid-Open No.
-222639) and the like.

[0004]

These thawing methods or frozen breads, which are conventionally known, prevent the evaporation of water or cut gluten in bread dough when thawing frozen bread using a microwave oven. To lighten the texture,
An attempt is made to provide bread that retains the texture when baked, but has various disadvantages. For example, Japanese Patent Publication No. 56-27207 or Japanese Patent Publication No. 64-3
The method of thawing 449 frozen bread requires a special thawing container or requires several steps, and is difficult to adopt in ordinary households or in stores that require quick delivery.
Further, the frozen bread disclosed in JP-A-63-287435 cannot be varied in variety because the shape of the dough is limited, and the frozen bread disclosed in JP-A-2-22639 has a large amount of an emulsifier. There is a problem that the taste is strong and the flavor and texture of bread are reduced.

The present invention has been made in view of the above points, and when a bread that has been frozen, refrigerated or stored at room temperature is heated in a microwave oven, a small amount of water evaporates and the texture during baking is maintained. An object of the present invention is to provide a bread suitable for microwave heating, which can be easily heated by a general microwave oven without requiring a specific container or device at the time of heating.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that O /
W emulsified composition or powdered fat or oil obtained therefrom,
Bread obtained by blending a specific amount into bread dough and baking it to obtain a bread that has a small amount of water evaporation even when it is frozen and heated in a microwave oven, and has the same flavor and texture as when baking. And found that the present invention was completed.

That is, the present invention relates to a bread mainly composed of wheat flour, wherein edible oil and fat is 30 to 90% by weight in terms of anhydride.
O / W emulsion containing 0.1 to 20% by weight of diacetyltartaric acid monoglyceride (hereinafter referred to as DATEM), 0.1 to 20% by weight of fatty acid monoglyceride (hereinafter referred to as MG) and 2 to 30% by weight of sodium caseinate The composition or a powdered fat obtained by spray drying the composition,
It is a bread suitable for heating in a microwave oven obtained by adding 1 to 80 parts by weight in terms of anhydride to 100 parts by weight of bread dough flour and baking.

In the present invention, edible oils and fats include liquid and solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils and fats, and separated liquid oils and solid oils. Specifically, rapeseed oil, corn oil, soybean oil, cottonseed oil,
Vegetable fats such as safflower oil, palm oil, coconut oil, rice bran oil, animal fats such as beef tallow, lard, milk fat, fish oil, and hardened oil or transesterified oil of these fats, or these fats and oils are separated. The obtained liquid oil, solid fat and the like can be mentioned, and one or more selected from these can be used.

DATEM is a compound having a structure in which one molecule of a monoglyceride of a fatty acid having 8 to 20 carbon atoms and one molecule of diacetyltartaric acid are ester-bonded.

[0010] In the present invention, the O / W emulsified composition can be produced by a conventional method using predetermined amounts of edible oils and fats, DATEM, MG and sodium caseinate. For example, first, sodium caseinate is dissolved in water to form an aqueous solution. When preparing an aqueous solution of sodium caseinate, if the presence of excess sodium hydroxide shows alkalinity, DATEM may be hydrolyzed, and it is preferable to adjust the pH to 7 or less by adding an acid. Examples of the acid used for the adjustment include acetic acid, lactic acid, fumaric acid, malic acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid, and phosphoric acid.

The O / W emulsion composition of edible fats and oils is obtained by stirring with a homogenizer or the like while gradually adding the edible fats and oils to the aqueous solution of sodium caseinate. DATEM, MG and the like may be added to water or edible oils and fats. DATEM, MG and the like have an emulsifying effect when emulsifying edible oils and fats, but may further use other emulsifiers if necessary. Other emulsifiers that can be used in combination include fatty acid polyglycerin esters,
Fatty acid sucrose esters, fatty acid sorbitol esters, fatty acid propylene glycol esters, lecithin and the like. As fatty acids constituting these emulsifiers, fatty acids having 12 to 20 carbon atoms, such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid, and mixed fatty acids thereof are preferable. The emulsifier is obtained by performing an esterification reaction between these fatty acids and polyglycerin (preferably having a degree of polymerization of glycerin of about 2 to 10), sucrose, sorbitol, propylene glycol, and the like. In addition to these ester-type emulsifiers, hydrophilically modified lecithin can also be used.

The ratio of edible fat, DATEM, MG and sodium caseinate in the O / W emulsified composition of the present invention or powdered fat and oil is determined by the ratio of the edible fat and oil to the components excluding water.
0 to 90% by weight, DATEM 0.1 to 20% by weight, MG
It is preferable to add 0.1 to 20% by weight and 2 to 30% by weight of sodium caseinate.
3-10% by weight is more preferred. DATEM, MG
When adding other emulsifiers, the amount used is 10% by weight.
It is preferable to add so that the amount is not more than about. O / W
The water content in the emulsified composition is not particularly limited, but is preferably about 30 to 70% by weight from the viewpoint of the viscosity after emulsification and the efficiency in pulverization.

When the content of the edible fat or oil in the O / W emulsified composition or the powdered fat or oil is less than 30% by weight, bread softness is lacking when heated in a microwave oven, and when the content exceeds 90% by weight, emulsification occurs. The state at the time becomes unstable, which is not preferable. Similarly, when the content of DATEM is less than 0.1% by weight, the protective power of the starch granules is reduced, and the bread becomes hard when heated in a microwave oven.
The ATEM taste is strong and the flavor deteriorates, which is not preferable.
If the content of MG is less than 0.1% by weight, the starch granules cannot be protected, and the bread becomes hard when heated in a microwave oven, and if it exceeds 20% by weight, the bread becomes inferior in texture, which is not preferable. When the content of sodium caseinate is less than 2% by weight, the state of the emulsified composition becomes unstable and easily separated, and when it exceeds 30% by weight, the viscosity of the emulsified composition increases and the dispersibility in bread dough decreases. Difficult to spray-dry,
Unpreferably, the bread has disadvantages such as lack of softness and poor texture.

As a method for pulverizing the O / W emulsified composition, known pulverization methods such as spray drying and freeze drying can be employed. To facilitate powdering, the above O /
A substance having an action as a film-forming agent can be added to the W emulsion composition. Examples of the substance acting as the film forming agent include milk protein, soy protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, sugars, gelatin, whey, gum, dextrin and the like. As starch, potato starch, corn starch, flour starch and the like, as sugars, sucrose, glucose, maltose,
Lactose, fructose, starch sugar, and gums include xanthan gum, guar gum, gum arabic, tragacanth gum, and the like. When a substance having a function as a film-forming agent is used, the amount added in the O / W emulsion composition is preferably 20% by weight or less.

The bread suitable for microwave heating of the present invention is
Mainly flour, salt, sugar, fat, eggs,
A bread dough having a generally known composition made from a flavoring agent, yeast, yeast food or other auxiliary materials, and an O / W emulsified composition or a powdered fat or oil obtained therefrom is added in an amount of 1 to 80 wt. Parts, more preferably 3 to 30 parts by weight, and calcined. If the added amount of the O / W emulsified composition or the powdered fat or oil to 100 parts by weight of the bread dough is less than 1 part by weight, when the baked bread is heated in a microwave oven, the water evaporates and becomes hard and does not exhibit the effect. . On the other hand, if the content exceeds 80% by weight, the bread does not have a voluminous feel and has poor texture, which is not preferable. The method for producing bread dough may be any method such as a medium seed method and a direct kneading method. The addition of the O / W emulsified composition or powdered fat or oil can be carried out all at once or in several portions. May be added at the beginning of the mixing step, or may be added during the mixing. The bread dough to which the O / W emulsified composition or the powdered fat has been added is subjected to fermentation, division, bench time, molding, heating, and the like, and then baked to obtain bread suitable for microwave heating according to the present invention.

The bread suitable for microwave heating according to the present invention is:
Butter roll, hot dog roll, hamburger buns, one loaf,
Various types of bread, such as Yamagata bread, Chinese manju, etc., can be mentioned, but compared to commonly known bread, after freezing, even if heated in a microwave oven, the amount of evaporation of water is small, and the softness when baked, Since the texture can be maintained, it is particularly suitable for a frozen hamburger, a frozen hot dog, a frozen Chinese manju, and the like that require long-time heating using a microwave oven.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto unless it exceeds the gist thereof.

[0018]

【Example】

Examples 1 to 4 and Comparative Examples 1 to 10 According to the formulations shown in Table 1, sodium caseinate, a pH adjuster, DATEM, and MG were dissolved in a predetermined amount of water to form an aqueous solution. Then, edible fats and oils were gradually added to this aqueous solution. While stirring with a homogenizer while adding the O / W emulsion composition (N
O. 1-14) were prepared. Example 4, Comparative Examples 2, 4,
5, 7, and 8 contain the O / W emulsion composition NO. 4, 6, 8,
Batter rolls were prepared using powdered fats and oils obtained by spray-drying the O / W emulsified composition according to a conventional method, and baking at 9,200 for 9 minutes. (Examples 1 to 4, Comparative Examples 1 to 10). The baked butter roll was kept at −20 ° C. for 7 days, frozen, and the frozen butter roll was output using a household microwave oven (manufactured by Sanyo Co., Ltd., EW-M401 type) at an output of 200 W.
(3 / one heating). The amount of water evaporation when heated for 1 and 2 minutes, and the texture of the butter roll after heating for 2 minutes were measured. The results are shown in Table 1.

The butter rolls in Examples 1 to 4 and Comparative Examples 1 to 10 were mixed as follows, and after kneading,
The mixture was fermented for 0 minutes, divided into 35 g, molded after taking a bench time of 15 minutes, heated at 36 to 38 ° C. and 85% humidity for 30 minutes, and then baked. -Butter roll composition Strong powder 100.0 parts Sugar 12.0 〃 Salt 1.8 〃 Skim milk powder 3.0 〃 Yeast 3.0 〃 O / W emulsified composition or its spray-dried product (the amount described in Table 1) Yeast food 0.1 〃 water 50.0 〃 (however, the amount of water is O / W emulsified composition (water 50%
Content), the amount of water (containing 1% or less of water) contained in the spray-dried product subtracted from 50 parts)

The test methods for the amount of water evaporated and the texture when the butter roll pan is heated are described below. -Evaporation amount of water The weight of the butter roll before and after heating with an electronic viscometer was measured, and the difference was defined as the evaporation amount of water and expressed as a percentage. -Texture test. Butter rolls heated in a microwave oven were fed to 10 panelists, and the texture of the butter rolls was evaluated according to the following criteria. ◎: Eight to ten people judged that the softness was the same as that of the baked one, and it was delicious to eat. ：: 5-7 people. Δ: 〃 1-4. ×: ０〜 0 to 1 person.

[0021]

[Table 1]

[0022]

As described above, the present invention is a bread suitable for heating in a microwave oven obtained by blending a specific powdered fat or oil with bread dough and baking the bread. Bread that has the same texture as freshly baked at home or in stores because it stores a small amount of water even when heated in a microwave oven after storage at room temperature and can maintain the texture when baked. Can be easily provided.

Continuation of the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A21D 13/00 A21D 2/16 A21D 2/26 A21D 15/00

Claims (1)

(57) [Claims] In a bread mainly composed of flour, 30 to 90% by weight of edible fat and oil, 0.1 to 20% by weight of diacetyltartaric acid monoglyceride, 0.1 to 20% by weight of fatty acid monoglyceride and sodium caseinate in terms of anhydride. 2
An O / W emulsified composition containing up to 30% by weight or a powdered oil obtained by spray-drying the composition is added to 100 parts by weight of bread dough flour in an amount of 1 to 80 parts by weight in terms of anhydride, followed by baking. Bread suitable for microwave heating characterized by being obtained.