JPH05219878A - Bread suitable for heating with microwave oven - Google Patents

Abstract

PURPOSE:To provide the subject bread reduced in the evaporation amount of water and capable of retaining the texture and flavor of the bread in the baking of the bread by adding the specific powder of fats and oils in a prescribed amount to the wheat flour of the bread dough and subsequently baking the mixture. CONSTITUTION:In a bread containing wheat flour as a main material, (A) 100 pts.wt. of the wheat flour of the bread dough and (B) 1-80 pts.wt. (converted into the dry product) of an O/W emulsified composition containing 30-90wt.% (as the dry product) of edible fats and oils such as sesame oil, 0.1-20wt.% of diacetyltartaric acid monoglyceride, 0.1-20wt.% of a fatty acid monoglyceride and 2-30wt.% of sodium caseinate or the powdered fats and oils obtained by spray-drying the O/W emulsified composition are mixed with each other and subsequently baked to produce the objective bread.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a bread suitable for heating in a microwave oven. More specifically, the present invention relates to a bread suitable for heating in a microwave oven, which has a small amount of evaporation of water when a frozen, chilled, or room temperature bread after baking is heated in a microwave oven, 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, once baked bread is frozen, it is heated in a store using a microwave oven to supply it to consumers, and the spread of microwave ovens is becoming popular. Along with this, the number of frozen foods has increased remarkably, and methods such as heating breads that have been frozen and distributed and sold in a microwave oven at home are being used. When conventional bread is frozen, refrigerated or stored at room temperature and heated in a microwave oven, water evaporates, starch grains disintegrate and the bread hardens, resulting in a hard and crisp texture, which is a so-called grounded texture. Will be strong. When the bread using a side dish such as a hamburger is frozen and then heated in a microwave oven, it takes time to heat the side portion of the side dish, so that the portion of the bread is overheated, and this phenomenon becomes more pronounced.

[0003] As a method for improving the drawbacks of heating bread by using such a microwave oven, a conventional method is to thaw frozen bread by placing a thaw container having a specific structure on a microwave oven dish (Japanese Patent Publication No. 56-27207), dry heat process
A method of thawing frozen bread by combining a wet heat step and a high-frequency treatment step (Japanese Patent Publication No. 3449), and a bread which is frozen to be suitable for microwave heating by cutting bread dough of a specific composition into bread pieces (JP-A-63-63). -287435), a frozen bread suitable for heating in a microwave oven, which is prepared by mixing 1 to 6% by weight of an emulsifier with bread dough containing wheat flour as a main component and baking the mixture (Japanese Patent Application Laid-Open No. HEI 2).
-222639) and the like are known.

[0004]

These conventionally known thawing methods or frozen breads prevent evaporation of water or cut gluten in bread dough when thawing frozen breads using a microwave oven. Makes the texture lighter,
Although it is intended to provide a bread that retains the texture when baked, it has various drawbacks. For example, Japanese Patent Publication No. 56-27207 or Japanese Patent Publication No. 64-3
The method for thawing frozen bread of 449 requires a special thawing container and several steps, and is difficult to adopt in a general household or a store that needs quickness.
Further, the frozen bread of JP-A-63-287435 cannot be made into a variety of varieties because the shape of the bread dough is limited, and the frozen bread of JP-A-2-222639 contains a large amount of emulsifier. There is a problem that the taste is strong and the bread flavor and texture are deteriorated.

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

[0006]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that the O /
W emulsion composition or powdered oil and fat obtained therefrom,
The bread obtained by mixing a specific amount of bread dough and baking it has a small amount of water evaporation even when frozen and heated in a microwave oven, and has the same flavor and texture as when baked. The present invention has been completed and the present invention has been completed.

That is, the present invention relates to bread containing wheat flour as a main ingredient, and 30 to 90% by weight of edible oil and fat is calculated as an anhydride.
O / W emulsification containing 0.1 to 20% by weight of diacetyl tartaric 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. Powdered oil and fat obtained by spray drying the composition or it,
It is a bread suitable for heating in a microwave oven, which is obtained by adding 1 to 80 parts by weight in terms of an anhydride to 100 parts by weight of flour of bread dough and baking the mixture.

In the present invention, the 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, fractionated liquid oils and solid oils and the like. Specifically, rapeseed oil, corn oil, soybean oil, cottonseed oil,
Vegetable oils such as safflower oil, palm oil, palm oil, rice bran oil, animal fats and oils such as beef tallow, lard, milk fat and fish oil, and hardened oils or transesterified oils of these fats or oils, or by separating these fats and oils The resulting 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.

In the present invention, the O / W emulsion composition can be produced by a conventional method using a predetermined amount of edible oil and fat, DATEM, MG and sodium caseinate. For example, first, sodium caseinate is dissolved in water to obtain an aqueous solution. When an aqueous solution of sodium caseinate is prepared, if it exhibits alkalinity due to the presence of excess sodium hydroxide, it may hydrolyze DATEM, 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.

An O / W emulsion composition of an edible oil / fat is obtained by gradually adding the edible oil / fat to the aqueous solution of sodium caseinate and stirring the mixture with a homogenizer or the like. DATEM, MG, etc. may be added to water or edible oil and fat. DATEM, MG and the like have an emulsifying action when emulsifying edible fats and oils, but if necessary, other emulsifiers may be used in combination. Other emulsifiers that can be used in combination include fatty acid polyglycerin ester,
Examples thereof include fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin and the like. As the fatty acid 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 glycerin having a polymerization degree of about 2 to 10), sucrose, sorbitol, propylene glycol and the like. In addition to these ester type emulsifiers, lecithin modified to be hydrophilic can be used.

The proportions of edible oil and fat, DATEM, MG and sodium caseinate in the O / W emulsion composition of the present invention or in the powdered oil and fat are 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 sodium caseinate to 2 to 30% by weight, and further 40 to 80% by weight, 1 to 10% by weight, and 1 to 10% by weight, respectively.
3 to 10% by weight is more preferable. Also DATEM, MG
When adding other emulsifiers, the amount used is 10% by weight
It is preferable to add it so that the amount thereof 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 at the time of pulverization.

When the content of the edible oil / fat in the O / W emulsion composition or the powdered oil / fat is less than 30% by weight, the bread lacks softness when heated in a microwave oven, and when it exceeds 90% by weight, it is emulsified. It is not preferable because the state of time becomes unstable. Similarly, if the content of DATEM is less than 0.1% by weight, the protective power of the starch granules is weakened and the bread becomes hard when heated in a microwave oven, and if it exceeds 20% by weight D
It is not preferable because the taste of ATEM is strong and the flavor is bad.
If the MG content 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 has a poor texture and is not preferable. When the content of sodium casein 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. Yes, spray drying is difficult,
It is not preferable because the bread has defects such as lack of softness and bad texture.

As a method for pulverizing the O / W emulsion composition, known pulverization methods such as spray drying and freeze drying can be adopted. In order to facilitate pulverization, 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, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, saccharides, gelatin, whey, gum, dextrin and the like. Further, as starch, potato starch, corn starch, flour starch, etc., and as sugars, sucrose, glucose, maltose,
Lactose, fructose, starch sugar, and gums include xanthan gum, guar gum, gum arabic, and tragacanth gum. When a substance having a function as a film forming agent is used, the addition amount in these O / W emulsion compositions is preferably 20% by weight or less.

The bread suitable for microwave heating according to the present invention comprises:
Wheat flour as the main component, salt, sugar, fats and oils, eggs, if necessary
1 to 80 parts by weight of an O / W emulsified composition or a powdered oil or fat obtained from the composition for bread dough having a generally known composition made from flavors, yeasts, yeast foods and other auxiliary materials Parts, more preferably 3 to 30 parts by weight, and calcined. If the amount of the O / W emulsion composition or the powdered fat and oil added to 100 parts by weight of the flour of the bread dough is less than 1 part by weight, when the baked bread is heated in a microwave oven, water evaporates and becomes hard, and the effect is not exhibited. .. On the other hand, if it exceeds 80% by weight, the bread will not have a voluminous feel and the texture will be inferior. The dough may be produced by any method such as the middle seed method and the direct kneading method. Further, the O / W emulsion composition or the powdered fats and oils can be added all at once or dividedly in several times. May be added to both of them, and may be added at the beginning of the mixing step, or may be added during the mixing. The dough to which the O / W emulsified composition or the powdered fat and oil is added is then subjected to steps such as fermentation, division, bench time, molding and proofing, and then baked to obtain a bread suitable for heating in a microwave oven of the present invention.

The bread suitable for microwave heating according to the present invention is
Butter roll, hot dog roll, hamburger buns, one loaf, depending on the type of auxiliary material and the amount added
There are various types of bread such as Yamagata bread and Chinese manju, but compared to commonly known bread, the amount of water evaporated is small even when frozen and heated in a microwave oven, and the softness when baked, It is suitable for frozen hamburgers, frozen hot dogs, frozen Chinese manju, etc. that require long-term heating using a microwave oven because it can maintain the texture.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these as long as the gist thereof is not exceeded.

[0018]

【Example】

Examples 1 to 4 and Comparative Examples 1 to 10 With the formulations shown in Table 1, sodium caseinate, a pH adjuster, DATEM and MG were dissolved in a predetermined amount of water to give an aqueous solution, and then edible oil and fat was gradually added to this aqueous solution. While adding to the mixture, the mixture is stirred using a homogenizer to obtain an O / W emulsion composition (N
O. 1-14) were prepared. Example 4, Comparative Examples 2, 4,
O / W emulsion composition NO. 4, 6, 8,
Butter roll dough was prepared using powdered fats and oils obtained by spray-drying 9, 11, and 12, otherwise O / W emulsion composition according to a conventional method, and baking at 200 ° C. for 9 minutes. Was obtained (Examples 1 to 4, Comparative Examples 1 to 10). The baked butter roll is kept at −20 ° C. for 7 days, frozen, and the frozen butter roll is used with a household microwave oven (manufactured by Sanyo Co., Ltd., EW-M401 type) to output 200 W.
It was heated (3 times / one heating). The amount of evaporation of water when heated for 1 and 2 minutes and the texture of butter roll after heating for 2 minutes were measured, and the results are shown in Table 1.

The butter rolls of Examples 1 to 4 and Comparative Examples 1 to 10 were blended as follows, kneaded and kneaded at 4 ° C at 28 ° C.
Fermentation for 0 minutes, division into 35 g, bench time for 15 minutes, molding, and proofing for 30 minutes at 36 to 38 ° C and 85% humidity, followed by firing.・ Butter roll composition Strong powder 100.0 parts Sugar 12.0 〃 Salt 1.8 〃 Skim milk powder 3.0 〃 Yeast 3.0 〃 O / W emulsion composition or its spray-dried product (amount shown in Table 1) East food 0.1 〃 water 50.0 〃 (however, the water content is 0 / W emulsion composition (water content 50%
Content), the water content of the spray-dried product (water content of 1% or less) is subtracted from 50 parts)

The test methods for the evaporation amount of water and the texture when the butter roll is heated are shown below. -Water evaporation amount The weights of the butter rolls before and after heating by electron-releasing were measured, and the difference was taken as the water evaporation amount, and expressed as a percentage. -Textural test. 10 panelists ate the butter roll heated in a microwave oven, and the texture of the butter roll was evaluated according to the following criteria. ⊚: 8 to 10 people judged that the softness was the same as the baked one and that it was delicious to eat. ○: 5 to 7 people. Δ: 1 to 4 people. ×: 0 to 1 person.

[0021]

[Table 1]

[0022]

Industrial Applicability As described above, the present invention is a bread suitable for microwave oven heating, which is obtained by blending a specific powdered fat and oil with bread dough and baking the bread dough. The bread of the present invention is frozen, refrigerated or After being stored at room temperature, the amount of water evaporated is small even when heated in a microwave oven, and the texture when baked can be maintained, so bread that has the same texture as freshly baked at home or at a store. Can be easily provided, etc.

Claims (1)

[Claims] 1. In a bread containing wheat flour as a main component, 30 to 90% by weight of edible oil and fat, 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 anhydrides. Two
1 to 80 parts by weight of an O / W emulsion composition containing 30 to 30% by weight or a powdered oil and fat obtained by spray-drying the composition, based on 100 parts by weight of wheat flour of bread dough, and converted to an anhydride, and baked. A bread suitable for heating in a microwave oven, which is obtained by