JP7703296B2 - Bread crust release inhibitor and method for suppressing bread crust release - Google Patents

Description

The present invention relates to bread in which the peeling of the crust caused by drying during storage is suppressed, and to an agent used to suppress the peeling of the dough and the crust.

It is difficult to maintain the deliciousness of freshly baked bread, and various qualities of the bread deteriorate during storage. Up until now, technologies for maintaining flavor and texture, or for preventing spoilage by microorganisms, have been improved through innovations in ingredients and manufacturing methods, but maintaining the appearance is much more difficult, and improvements in technology and quality have been slow.

The deterioration of bread's appearance during storage is greatly influenced by the distribution and movement of water. According to Non-Patent Document 1, bread dough before the baking process generally contains a uniform moisture content of 43-48%, but after it is placed in the oven, some of the water transfers to the starch through bonds with wheat proteins, helping the starch gelatinize and make the bread rise. Another portion of the water evaporates from the surface of the dough, transforming the outer layer of the dough into a crust. Evaporation of moisture from the outer layer begins the moment the dough is placed in the oven, and continues even during cooling and storage after removal from the oven.

If bread is stored under poor conditions, the crust will become extremely dehydrated, lose plasticity and become prone to crumbling, which can cause it to peel off from the flexible crumb. Once the crust has become prone to peeling, it can fall off completely due to vibrations during transport, significantly reducing the commercial value of the bread.

Storage conditions that make the crust more likely to peel off include when bread is sold unwrapped in a retail bakery, for example. It is difficult to maintain the appropriate temperature and humidity in a store, but changing the sales style, such as pre-packaging the bread, would also increase capital investment and labor costs, making it difficult to deal with. Also, even with frozen dough manufacturing, the later in the bread-making process the bread is frozen, the greater the damage caused by sublimation of the water contained in the crust, making the crust more likely to peel off.

Patent documents 1 and 2 are examples of prior art related to the deterioration of bread appearance or crust. Patent document 1 addresses the issue of sticky or peeling crusts caused by moisture migration from the filling in savory breads and sweet breads that use a high-moisture filling. As a solution, a quality improver made of a mixture of alginic acid ester, powdered egg yolk, and processed starch is added to the bread dough to reduce the impact of moisture migration from the filling. Patent document 2 also addresses the issue that when a cream that melts in the mouth is filled or sandwiched, the moisture migration from the filling causes the bread to become soggy, making the bread surface prone to wrinkles. As a solution, it discloses the addition of a bread-making oil composition containing propylene glycol alginate and glucose oxidase. In other words, Patent document 1 and Patent document 2 do not address the issue of the crust peeling off from the crumb due to lack of moisture, but rather address the issue of the crust becoming weak and peeling off due to the inclusion of a large amount of moisture.

Patent No. 6226960 JP 2010-098993 A

"New Basics of Bread Making, Revised Edition" by Mitsuji Takeya, Pan News Co., Ltd., 2012 "Encyclopedia of Bread" edited by Yoshifumi Inoue, Asahi Publishing Co., Ltd., 2007

The problem that the present invention aims to solve is to provide bread and bread dough in which crust peeling is suppressed, and a crust peeling inhibitor.

As a result of extensive research into solving the above problems, the inventors discovered that a composition in which gluten is heat-treated with an organic acid having two or more carbonyl groups in the same molecule can be added to bread dough to suppress the peeling of the crust, leading to the present invention.

That is, the present invention provides:
(1) A bread crust peeling inhibitor obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule in an amount of 0.5 parts by weight or more per 100 parts by weight of the gluten at 65° C. or higher for 30 minutes or more;
(2) A method for preventing the peeling of bread crust, comprising incorporating the agent according to (1) into dough.
(3) The method according to (1), in which the bread dough contains 5 parts by weight or less of sugar, 5 parts by weight or less of fats and oils, and 0.1 to 5 parts by weight of a crust peeling inhibitor, per 100 parts by weight of grain flour;
(4) Bread dough containing the agent according to (1).
(5) Bread obtained by baking the bread dough according to (4).
(6) The bread according to (5), wherein the dough is a dough that has been frozen and then thawed.
This provides:

When the crust peeling inhibitor of the present invention is added to bread, it is possible to prevent the peeling of the bread crust. It is particularly effective against peeling caused by drying of the crust or lack of moisture, which is likely to occur in bread that does not contain filling, bread made using a frozen dough method, and bread that is not wrapped in a packaging material.

Crust after thawing after 1 week of freezing After thawing after one week of freezing, the inner layer and crust were peeled off when cut. Crust after thawing after 2 weeks of freezing After thawing after 2 weeks of freezing, the inner layer and crust were peeled off when cut.

The present invention is described in detail below.

The crust peeling inhibitor of the present invention is obtained by a process of heat treating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule, the amount of which is 1 part by weight or more per 100 parts by weight of the gluten, at 65°C or higher for 30 minutes or more.

The gluten used in the present invention is not particularly limited with respect to the grain from which it is derived or the method of isolation, but wheat-derived gluten is preferred. The isolated gluten may be a wet type (raw gluten) as it is, or may be active gluten that has been dried to a powder form using various drying methods such as flash drying, spray drying, vacuum drying, and freeze drying, but active gluten is preferred. When active gluten is used, its moisture content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8%, and most preferably less than 6%.

The organic acid used in the present invention is an organic acid having two or more carbonyl groups, preferably two or more carboxyl groups, in the same molecule, and the isomer may be a cis or trans isomer, or may be a racemic mixture. As organic acids having two or more carbonyl groups in the same molecule, succinic acid, citric acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferred, succinic acid, citric acid, or malic acid are more preferred, and succinic acid is even more preferred. Moreover, one type of organic acid may be used, or two or more types may be used in combination.

In the present invention, when a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule (hereinafter simply referred to as organic acid) is heat-treated, the amount of organic acid relative to gluten is, for example, 0.5 parts by weight or more, preferably 1.0 parts by weight or more, more preferably 2.0 parts by weight or more, and even more preferably 4.0 parts by weight or more, relative to 100 parts by weight of gluten. In addition, the upper limit of the amount of organic acid relative to gluten is not particularly limited, but in order to ensure that gluten and the organic acid react sufficiently and that the taste of the organic acid does not remain in the final product, for example, it is less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, even more preferably less than 13.5 parts by weight, even more preferably less than 12 parts by weight, and most preferably 10 parts by weight or less, relative to 100 parts by weight of gluten.

The above heat treatment is preferably performed with the organic acid dissolved in a liquid medium, and the liquid medium is preferably water. The method for preparing a solution containing gluten and an organic acid may be any of the following: a method of dispersing gluten in a liquid and then adding the organic acid or a solution of the organic acid; a method of adding a solution of the organic acid to gluten; a method of adding a liquid to a mixture of gluten and an organic acid; or a method of adding a mixture of gluten and an organic acid to a liquid.

The temperature of the above heat treatment is preferably 65°C or higher, more preferably 70°C or higher, and even more preferably 80°C or higher. At 40°C, gluten and the like will form lumps, and at 50°C to 60°C, lumps will not form, but the desired improved gluten cannot be obtained. There is no particular upper limit to the temperature of the heat treatment, but considering that the reaction is in an aqueous solution and the reactant is a protein that undergoes thermal denaturation, the temperature should be 100°C or lower, preferably less than 100°C, more preferably less than 95°C, and even more preferably less than 90°C.

The reaction product of gluten and organic acid obtained by the above heat treatment can be used as it is or after drying and solidifying or powdering as a physical property modifier for fried food batter of the present invention. The drying method is not particularly limited, and various drying methods such as air flow drying (flash drying), spray drying, drum drying, vacuum drying, and freeze drying can be used.

The sugars in the present invention include sugar, sucrose, starch syrup, maltose, lactose, glucose, isomerized sugar, oligosaccharides, fructose, sorbitol, trehalose, and the like used in confectionery and bread making.

The oils and fats in the present invention may be oils and fats used in confectionery and bread making, and may be any of liquid oils, solid oils and dissolved oils and fats, and semi-liquid oils and fats. For example, liquid oils include salad oil, solid oils include shortening and butter, and semi-liquid oils and fats include liquid shortening.

In the present invention, bread refers to a processed food made from starchy ingredients, yeast, salt and water as the main ingredients through processes such as kneading, primary fermentation, division, shaping, secondary fermentation and baking, and may be frozen between each process or after baking. Specific types include white bread, rye bread, French bread, varietal bread, roll bread, croissant, hot dog, hamburger, sandwich, jam bread, bean paste bread, cream bread, raisin bread, melon bread, sweet roll, brioche, cornet, etc.

The crust in this invention is defined as the crust defined in Non-Patent Document 2 and the crust of white-baked bread. In other words, the crust is the outer skin of the bread, and is defined as the hard, browned outer part of the bread. It is also called the skin, crust, or ear, and all of these are considered to be synonymous with crust. Also, in white-baked bread, there is no part that corresponds to the above, but the number and pattern of voids are clearly different from the inner part (crumb) that is the inside of the bread, and the crust is the outer part that is flat and has no voids.

In the present invention, crust peeling refers to a change in which the moisture content of the crust becomes extremely low during storage, causing the crust to lose plasticity and become easily crumbled, peeling off from the flexible crumb or curling. Crust peeling is likely to occur, for example, in the freezing methods used in the frozen dough production process, including freezing of block dough, freezing of ball dough, freezing after molding, freezing after proofing, and freezing after baking, except for freezing of ball dough, and the damage is greater and more likely to occur as the bread-making process approaches the final step. Even in scratch production, which does not have a storage step during the bread-making process, peeling is likely to occur when the bread is sold without being wrapped in packaging material after baking, as the bread dries out rapidly, especially when the moisture of the crust is lost.

In the present invention, the method of adding the crust peeling inhibitor to food is not particularly limited. For example, it may be added as part of the ingredients when making bread, or it may be added after mixing with other ingredients. There is no particular limit to the timing of addition, and it is preferably added before or during mixing of the ingredients, in order to make it easier to make into a food product.

In the present invention, the amount of the crust peeling inhibitor to be added is not particularly limited, and can be appropriately selected by a person skilled in the art depending on the type and properties of bread. The amount to be added is, for example, preferably 0.01-10 parts by mass, more preferably 0.05-8 parts by mass, and even more preferably 0.1-5 parts by mass, in baker's percentage. Here, baker's percentage is a commonly used method for indicating the amount of ingredients in grain flour dough, and means the mass ratio of each other ingredient when the total mass of the blended grain flour is taken as 100%. Baker's percentage is also called flour percentage.

In the present invention, the crust peeling inhibitor may be used as a food property improver that can impart multiple additive effects when used in combination with other food additives or food ingredients. Examples of food additives or food ingredients that can be used in combination with the agent include monoglycerin fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, wheat gluten, corn starch, processed starch, modified dextrin, xylanase, wheat starch, dextrin, processed fats and oils, palm hardened oil, sucrose fatty acid esters, sorbitan fatty acid esters, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, propylene glycol, guar gum, tricalcium phosphate, α-amylase, β-amylase, and glucose oxidase. , hemicellulase, protease, potato starch, corn starch, salt, vitamin E, L-ascorbic acid, vitamin C, carotene pigment, lecithin, enzymatically hydrolyzed lecithin, sodium caseinate, D-sorbitol, yeast extract, cystine, dietary fiber, wheat flour, lipase, phospholipase, xanthan gum, alginic acid, alginate ester, pectin, locust bean gum, tara gum, cellulose, carrageenan, gum arabic, gellan gum, mannan, dextran, gelatin, agar, hydroxypropyl methylcellulose, etc. may also be used.

In the present invention, the crust peeling inhibitor can be used as an ingredient in confectionery mixes or bread mixes for pies and Japanese sweets that use grain flour, either alone or in the form of a food property improver that contains the agent.

The crust peeling inhibitor of the present invention can be added as an ingredient of bread to make it difficult for the crust to peel off. It is particularly effective against peeling due to drying or lack of moisture of the crust, which tends to occur in bread that does not contain filling, bread made using a frozen dough method, bread sold without being wrapped in a packaging material, etc.

The present invention will be specifically explained below using examples. The present invention is not limited to these.

The ratio of ingredients used in the breads made in the following examples is listed in baker's % (parts by weight), with strong flour being 100 parts by weight.

The effect of adding the crust separation inhibitor of the present invention was evaluated using French bread that was baked and frozen, which is the method most likely to cause the collapse and peeling of the crust. The test areas were test area 1, which had the crust separation inhibitor added, and comparison area 1, which had not been added, and the quality was evaluated after 1 week and 2 weeks of frozen storage.

(Sample Preparation Method)
The crust peeling inhibitor was prepared by adding 4.00 g (0.034 mol) of succinic acid to 500 mL of distilled water and mixing to obtain a mixed solution. 100 g of active gluten (moisture content 5.8 W/W%) was added to the obtained mixed solution, and heated to 80 ° C. using a water bath while thoroughly stirring. After reaching 80 ° C., further stirring was performed for 300 minutes to react the active gluten with succinic acid. The obtained reaction solution was subjected to emulsification treatment for 120 seconds using a homogenizer. The emulsification treatment liquid was spread on a bat and dried using a freeze dryer to obtain a dried product (moisture content 7.0 W/W%). The dried product was pulverized using a food processor to obtain the crust peeling inhibitor of the present invention.

(Bread making method)
Table 1 shows the mixing ratio of the raw materials, and Table 2 shows the bread-making process and the conditions for each process.
French bread was made by the straight method. Specifically, French bread flour, instant dry yeast, salt, water, and vitamin C were weighed, and the crust peeling inhibitor of the present invention was added to the experimental group 1, and the mixture was kneaded in a vertical mixer. The mixing speed of the mixer was appropriately adjusted, and the mixing was terminated after confirming that gluten had been formed in the dough, and the dough temperature at this time was the kneading temperature. In addition, the dough was appropriately cooled during mixing to adjust the kneading temperature to within 28±0.5°C. The kneaded dough was subjected to primary fermentation in a thermostatic chamber (floor time). After the floor time, the dough was divided, rolled, and rested during bench time. After the bench time, the rolled dough was rolled with a molder, and the bread dough was further stretched to about 35 cm by hand. After the secondary fermentation (proofing), one coupe was placed on the top surface of the bread dough, and steam was applied and baked. The baked French bread was cooled at room temperature, then placed in a plastic bag and frozen for up to two weeks.

(Method of evaluating the effect of addition)
The effect of inhibiting crust peeling was evaluated by cutting frozen French bread into pieces 2 cm wide, and comparing the weight of the crust peeled off under the load applied during cutting, and the appearance and internal state of the French bread. The French bread was taken out of the freezer, thawed, and cut as it was, and the cracks in the crust and the weight of the peeled crust were compared.

(result)
The state of the crust after cutting of French bread after one week of freezing is shown in Figure 1. The comparison area 1 had deep cracks in the crust, and after cutting, peeled crust was scattered around, whereas the treatment area 1 had almost no cracks and almost no peeled crust after cutting.
When comparing the internal phases of the same test plots, large, clear gaps were confirmed between the crust and crumb in comparison plot 1 (Figure 2), whereas no similar gaps were observed in treatment plot 1. The gaps in comparison plot 1 are areas where crust separation is likely to occur, suggesting that separation will occur when a load is applied.
Similarly, the state of the crust after cutting of French bread after 2 weeks of freezing is shown in Figure 3. Comparison area 1 had deep cracks, and it was possible to observe that the crumb had collapsed after cutting. Deep cracks were also observed in the crust of experimental area 1, but only a small amount of crust peeled off after cutting, and a large difference was observed between comparison area 1 and experimental area 1.
When comparing the internal structure of the test, not only was there a large gap between the crust and the crumb in comparison area 1, but some of it appeared to have penetrated deep into the crumb and peeled off. On the other hand, in test area 1, there were several areas where the crust had rolled up, but no significant peeling from the crumb was observed.
The weights of the peeled crusts that occurred in comparison area 1 and experiment area 1 after one week and two weeks of freezing are shown in Table 3. When comparing the weights of comparison area 1 and experiment area 1 after one week of freezing, the difference in weight was small, but the weight of peeled off was less in experiment area 1, indicating that it has an effect of suppressing peeling. Similarly, when comparing both test areas after two weeks of freezing, there was a large difference in weight, indicating that experiment area 1 has an effect of suppressing peeling.

As explained above, the addition of the crust peeling inhibitor of the present invention to bread can suppress the peeling of the bread crust. It is particularly effective against peeling caused by drying of the crust or lack of moisture, which is likely to occur in bread that does not contain filling, bread made using a frozen dough method, unpackaged bread, etc.

Claims (3)

A method for producing an agent for inhibiting flaking of bread crust is obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule, the organic acid having 0.5 parts by weight or more per 100 parts by weight of the gluten, at 65°C or higher for 30 minutes or more. A method for preventing the peeling of bread crusts, comprising incorporating into dough a bread crust peeling inhibitor obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule, the organic acid having 0.5 parts by weight or more per 100 parts by weight of the gluten, at 65°C or higher for 30 minutes or more . 3. The method for preventing crust separation according to claim 2, wherein the bread dough contains 5 parts by weight or less of sugar, 5 parts by weight or less of fats and oils, and 0.1 to 5 parts by weight of a crust separation inhibitor, based on 100 parts by weight of grain flour.