JP7725829B2 - Manufacturing method for frozen bakery food - Google Patents

Description

The present invention relates to bakery foods, particularly breads that are eaten frozen.

In the bread manufacturing process, the development and spread of technology to freeze dough at each stage before baking, i.e., frozen dough, has contributed to labor-saving and manpower-saving efforts. In recent years, demand for bread that has been frozen after baking (frozen bread) has also increased. Frozen bread is useful for solving the problem of food waste, as it allows the required amount to be provided when needed. Furthermore, as a new dining experience, products have been proposed in which frozen bread is eaten while still frozen. However, when bread made with conventional ingredients and manufacturing methods is frozen and eaten as is, it ends up with a hard, crumbly texture that is unpalatable and difficult to eat. In particular, it is difficult to achieve a good "chewy" or "moist" texture.

Non-Patent Document 1 suggests freezing sweet bread (cream buns) before eating them, but as the description suggests, "a thin crust is recommended as more cream will prevent the crust from becoming dry," with normal ingredients and manufacturing methods the crust (dough) will become dry.

Patent Document 1 discloses a method for producing layered bread that is edible in its frozen state, characterized by cutting a molded body that has been subjected to a pre-baking freezing process, and states that the bread portion is not too hard and can be eaten. However, the "moistness" is insufficient.

According to Patent Document 2, by using an oil-in-water emulsified oil composition for kneading into bread, which contains lysolecithin and a specific SFC, it is possible to impart a soft texture to bread and prevent it from becoming sticky. However, there is no mention of whether this is effective when eaten frozen.

Japanese Patent Application Laid-Open No. 2015-77094 Japanese Patent Application Publication No. 2018-143120

"Is freezing sweet bread becoming a trend?" COOKPAD, article dated May 1, 2014 (URL: https://news.cookpad.com/articles/1321) (Retrieved February 10, 2021)

The objective of the present invention is to provide bakery foods that are easy to eat even when frozen and have a good texture.

After extensive research, the inventors discovered that the above-mentioned problems could be solved by using a water-in-oil emulsion composition that contains a specific range of lysolecithin and is pre-aerated, leading to the completion of the present invention.

That is, the present invention
(1) A method for producing a frozen bakery food product, comprising blending 10 to 45 parts by weight of a water-in-oil emulsion composition containing a total of 0.01% by weight or more and 5.0% by weight or less of soybean lysolecithin and/or egg yolk lysolecithin per 100 parts by weight of cereal flour;
(2) The method according to (1), wherein the water-in-oil emulsion composition contains 30% or less of gas;
is.

This invention can provide new eating opportunities for frozen bakery foods.

The present invention will now be described in detail.

(bakery foods)
In the present invention, bakery foods refer to products obtained by baking dough made from grain flour such as wheat flour or rice flour as the main ingredient, to which water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavorings, and other ingredients are added as needed through a kneading process. Examples include breads such as sweet bread, sliced bread, table rolls, cooked bread, and Danish pastries, as well as baked goods such as waffle cones for frozen desserts, choux puffs, tart dough (base), pies, cookies, and various cakes. Breads, and especially sweet breads, are particularly preferred. Breads can be made using any of the commonly used methods, such as the sponge dough method, straight dough method, frozen dough method, and refrigerated dough method.

(For frozen consumption)
The bakery foods produced by the method of the present invention are characterized by being easy to eat and having a good texture even when eaten directly after being taken out of the freezer (usually -20°C) or when not completely thawed. This means that the effect is also exhibited in the frozen state, and of course, bakery foods with a good texture can be provided even after being completely thawed, sold chilled (refrigerated), or even if they have not undergone a freezing process.
The freezing method is not particularly limited, but it is preferable to bake, cool, and then quickly freeze the product. It can also be stored for a long period of time by preventing it from drying out in a package or container.

(Water-in-oil emulsion composition)
The water-in-oil emulsion composition used in the present invention contains lysolecithin, which will be described later. In addition, any known water-in-oil emulsion composition for use in kneading bread or a blend of plastic fats and oils, i.e., a blend of fats and oils and other raw materials, can be used. Any known edible fats and oils can be used as the fat and oil raw material. Examples include vegetable fats and oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, and palm kernel oil, as well as animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. The above fats and oils can be used alone or in mixture, or processed fats obtained by hardening, fractionating, interesterifying, etc.

There are no particular limitations on the method for producing the water-in-oil emulsion composition, but it can be produced by pre-emulsifying the oil and water phases as per conventional methods, followed by rapid cooling and kneading using a combinator, perfector, or votator. The oil phase can be prepared by adding, dissolving, and/or dispersing oil-soluble ingredients such as colorants, antioxidants, and flavorings to melted oil or fat, as needed. The water phase can be prepared by adding, dissolving, and/or dispersing water-soluble dairy ingredients, and, as needed, salt, sugars, inorganic salts, etc., to water or warm water. Various emulsifiers may also be added as long as they do not impair the effects of the present invention.

The water-in-oil emulsion composition used in the present invention is preferably aerated with a gas (vapor). Examples of gases that can be used include nitrogen, carbon dioxide, oxygen, and air, with nitrogen, an inert gas, being preferred. The air content is 30% or less, preferably 5% to 25%, and more preferably 8% to 20%. Even if the air content is lower than this, the same effect can be achieved by whipping the composition with a whisk or the like during the bakery food production process, but from the perspective of process simplification, pre-aerated compositions are preferred. Any conventional method can be used for aeration in the water-in-oil emulsion composition production process.
The amount of gas here is based on volume; for example, the JAS standard for shortening, "gas amount 20 ml or less per 100 g," is expressed as "20% or less."

(lysolecithin)
The water-in-oil emulsion composition used in the present invention contains soybean lysolecithin and/or egg yolk lysolecithin. The total content is 0.01% by weight or more and 5% by weight or less, more preferably 0.02 to 3% by weight, even more preferably 0.02 to 1.5% by weight, and most preferably 0.02 to 1% by weight. If the content is less than this range, the effects of the present invention may not be easily achieved, while if the content is greater than this range, undesirable effects such as a sticky texture may occur depending on the formulation of the bakery food.

When using a commercially available product or preparation labeled "lysolecithin," the amount of lysolecithin can be calculated by multiplying the amount used by the lyso-concentration rate. Raw materials with an unknown lyso-concentration rate, such as various commercially available processed egg yolk products, can also be used. In such cases, the amounts of lecithin and lysolecithin can be calculated by analysis and blended to fall within the optimal range described above. Any known analytical method can be used; for example, see "HPLC ANALYSIS OF PHOSPHOLIPIDS IN CRUDE OIL FOR EVALUATION OF SOYBEAN DETERIORATION" by T.L. MOUNTS AND A.M. NASH (JAOCS, Vol. 67, No. 11, pp. 757-759, 1990).

The water-in-oil emulsion composition having the aforementioned composition is used by kneading it into bakery dough. Specific usage methods can be similar to those for commonly known oils and fats for kneading, such as a method in which ingredients other than the water-in-oil emulsion composition are kneaded for a certain period of time, the water-in-oil emulsion composition is added, and the mixture is further mixed. The blend amount is 10-45% by weight, preferably 15-40% by weight, and more preferably 20-35% by weight, per 100 parts by weight of flour. If the blend amount is less than this, the effects of the present invention are difficult to achieve, while if the blend amount is greater than this, the dough may be difficult to hold together or may have a sticky texture after baking.

The present invention will be explained in more detail below with reference to the following examples and comparative examples. Note that "%" and "parts" are by weight unless otherwise specified.

(Preparation of water-in-oil emulsion composition)
According to the formulations in Table 1, the oil phase and the water phase were prepared by a conventional method, and after preliminary emulsification, all the raw materials were mixed and rapidly cooled and kneaded in a combinator. For gas-filled types, nitrogen was added to obtain water-in-oil emulsion compositions (1) to (5). The amount of lysolecithin was calculated based on the values obtained by solvent extraction of lipids from commercially available processed egg products, which were used as raw materials, and HPLC analysis according to a known method (JAOCS, Vol. 67, No. 11, pp. 757-759, 1990).
The melting points shown in the table refer to the slip melting point, which is measured according to the method described in the Standard Methods for Analysis of Fats, Oils, and Related Materials (1) established by the Japan Oil Chemists' Society, and refers to the temperature at which a sample filled in a capillary tube softens and begins to rise when heated under specified conditions.

Table 1: Blends and compositions of water-in-oil emulsion compositions (unit: parts by weight)

(Study 1: Bread production and evaluation)
According to the blending conditions in Table 2 and the manufacturing conditions in Table 3, sweet breads were manufactured by the sponge dough method, baked and frozen.

(Table 2) Bread composition (unit: parts by weight)

(Table 3) Bread making conditions

(evaluation)
The bread stored in a frozen state for 7 days was taken out of the freezer and subjected to a sensory evaluation by seven experienced panelists while still frozen.
The evaluation was made on a 5-point scale for each of "smoothness" and "moisturizing feeling," which will be explained below, and was decided by consensus. A score of 3 or higher for both was considered to be acceptable.

(Evaluation criteria)
"Easy to bite": Ease of chewing, especially the first bite 5: Particularly good, easy to eat 4: Good 3: Average 2: A little hard and difficult to eat 1: Hard, not suitable for frozen consumption

"Moisturizing"
5: Particularly good 4: Good 3: Average 2: Slightly poor 1: Very dry and poor

(Table 4) Bread evaluation

As shown in Table 4, by using a water-in-oil emulsion composition containing lysolecithin, bread was obtained that was easy to eat even when frozen and had a good texture. On the other hand, in the comparative example, the texture was slightly improved by adding nitrogen, but this was not as good as in Examples 1 to 3, which contained lysolecithin.

(Study 2: Production and evaluation of iced melon bread)
Using the doughs of Examples 1 to 3 and Comparative Examples 1 and 2 as the base dough (45 g/piece), and the composition of Table 5 as the top dough (30 g/piece), melon breads containing a filling (product name: Dolce Glacé Base, manufactured by Fuji Oil Co., Ltd., 30 g/piece) were produced. They were baked, allowed to cool, and quick-frozen under the conditions of Table 3.

(Table 5) Melon bread dough composition (unit: parts by weight)

(evaluation)
The melon bread that had been stored in a frozen state for 7 days was taken out of the freezer and, while still frozen, subjected to a sensory evaluation similar to that in Study 1. The results are shown in Table 6.
By making it into a melon bread, the difference in evaluation between Examples 1 to 3 was narrowed compared to the case of using only the base dough (Study 1), and it was determined that all of them had quality that was commercially valuable as ice cream melon bread to be eaten frozen. On the other hand, the texture issues were more pronounced in the comparative example, making it unsuitable for this application.

(Table 6) Evaluation list of iced melon bread

Claims (1)

A method for producing frozen bread for eating, comprising blending 10 to 45 parts by weight of a water-in-oil emulsion composition containing a total of 0.01% by weight or more and 5.0% by weight or less of soybean lysolecithin and/or egg yolk lysolecithin and 5% to 25% by weight or less of nitrogen gas per 100 parts by weight of cereal flour.