Crust peeling inhibitor for bread and method for suppressing crust peeling of bread

Abstract

To provide a bread crust separation inhibitor which prevents separation of crust caused by shortage in water during preservation of bread.SOLUTION: As a result of earnest research to solve the aforementioned problem, the present inventors found that separation of crust can be prevented by adding, to bread dough, a composition in which gluten is heated with an organic acid having two or more carboxyl groups in the same molecule to complete the present invention. In particular, the present invention exhibits an effect for separation due to dehydration or shortage in water of crust which is likely to be generated in bread without filling, bread utilizing a frozen dough manufacturing method, and bread sold without being wrapped with a package.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to bread and bread dough in which peeling of the crust caused by drying during storage is suppressed, and an agent used for suppressing the peeling of the crust and the bread dough.

Background Art

[0002] It is difficult to maintain the taste of freshly baked bread, and various qualities deteriorate during storage. So far, technologies for maintaining flavor and texture or suppressing spoilage by microorganisms have been improved by devising raw materials and manufacturing methods. However, maintaining the appearance is even more difficult, and the technology and quality have not improved easily.

[0003] The deterioration of the appearance of bread during storage is greatly affected by the distribution and movement of water. According to Non-Patent Document 1, bread dough before the baking process generally contains 43 to 48% of water uniformly. After being placed in a kiln, some water migrates from the bond with wheat protein to starch, assisting the gelatinization of starch and greatly swelling the bread. Another part of the water evaporates from the surface of the dough, changing the epidermal part of the bread dough into a crust. The evaporation of water from the epidermal part starts at the moment of being placed in the kiln and continues even after being taken out of the kiln and during cooling storage.

[0004] If the storage conditions of the bread are poor, the crust becomes extremely short of moisture, has a property of being non-plastic and easily crumbling, and may peel off from the soft crumb. The crust that has become easily peeled off may completely peel off due to vibrations during transportation, etc., which becomes a factor significantly impairing the commercial value as bread.

[0005] Storage conditions that make the crust prone to peeling correspond to cases where, for example, in a retail bakery, it is sold without being wrapped in packaging material. Although it is difficult to properly maintain the temperature and humidity in the store, changing the sales style, such as pre-packaging, also leads to an increase in equipment investment and labor costs, making it difficult to respond. Also, even in the frozen dough production method, the later the frozen storage is carried out in the bread-making process, the greater the damage due to the sublimation of the water contained in the crust, and the crust is more likely to peel off.

[0006] Regarding the prior art related to the deterioration of the appearance of bread or the crust, Patent Document 1 and Patent Document 2 can be cited. Patent Document 1 addresses the problem that in savory bread or confectionery bread using a moist filling, the crust becomes sticky or peels off due to moisture migration from the filling. As a solution, a quality improver obtained by mixing an alginate ester, powdered egg yolk, and modified starch is added to the bread dough to reduce the effect of moisture migration from the filling. Also, in Patent Document 2, when a melt-in-the-mouth cream is used as a filling or in a sandwich, the problem is that the bread swells and wrinkles are likely to occur on the bread surface due to moisture migration from the filling. As a solution, the addition of a bread-making fat composition containing an alginate propylene glycol ester and glucose oxidase is disclosed. That is, Patent Document 1 and Patent Document 2 do not solve the problem that the crust peels off from the crumb due to a lack of moisture, but rather solve the problem of becoming vulnerable and peeling due to containing a large amount of moisture.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0008]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0009] The problem to be solved by the present invention is to provide bread with suppressed crust peeling, bread dough, and a crust peeling inhibitor.

Means for Solving the Problems

[0010] As a result of intensive research on solving the above problems, the present inventors have found that a composition obtained by heat-treating gluten with an organic acid having two or more carbonyl groups in the same molecule can suppress crust peeling when added to bread dough, leading to the present invention.

[0011] That is, the present invention provides: (1) A crust peeling inhibitor for bread, which is obtained by heat-treating 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 based on 100 parts by weight of the gluten at 65°C or higher for 30 minutes or more. (2) A method for preventing crust peeling of bread, characterized by containing the agent described in (1) in the dough. (3) The method according to (1), wherein the bread dough contains 5 parts by weight or less of saccharides, 5 parts by weight or less of fats and oils, and 0.1 - 5 parts by weight of a crust peeling inhibitor based on 100 parts by weight of cereal flour. (4) A bread dough containing the agent described in (1). (5) Bread obtained by baking the bread dough described in (4). (6) The bread according to (5), wherein the bread dough is frozen and then thawed. and provides the above.

Effects of the Invention

[0012] When the crust peeling inhibitor of the present invention is added to bread, the peeling of the bread crust can be suppressed. In particular, it is effective against peeling due to drying or moisture deficiency of the crust that easily occurs in bread without filling, bread produced by the frozen dough method, and bread not wrapped in packaging material.

Brief Description of the Drawings

[0013]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0014] Hereinafter, the present invention will be described in detail.

[0015] The crust peeling inhibitor in the present invention is obtained by a step of heat-treating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule in an amount of 1 part by weight or more with respect to 100 parts by weight of the gluten at 65°C or higher for 30 minutes or more.

[0016] The gluten used in the present invention is not particularly limited in terms of the originating grain or the separation method, but gluten derived from wheat is preferred. Also, the separated gluten may be in the wet type (raw gluten) as separated, or may be any of the active gluten dried into a powder using various drying methods such as the airflow drying method (flash drying method), spray drying method (spray drying method), vacuum drying method, and freeze drying method (freeze drying method), but active gluten is preferred. When using active gluten, its moisture content is preferably less than 10%, more preferably less than 9%, still more preferably less than 8%, and most preferably less than 6%.

[0017] The organic acid used in the present invention is an organic acid having two or more carbonyl groups in the same molecule, preferably two or more carboxyl groups. The isomer may be a cis isomer, a trans isomer, or a racemic form. As the organic acid having two or more carbonyl groups in the same molecule, succinic acid, citric acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferable, succinic acid, citric acid, or malic acid is more preferable, and succinic acid is even more preferable. Further, one kind of organic acid may be used, or two or more kinds may be used in combination.

[0018] In the present invention, when heat-treating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule (hereinafter simply referred to as an organic acid), the amount of the organic acid relative to gluten is, for example, 0.5 part by weight or more, preferably 1.0 part by weight or more, more preferably 2.0 part by weight or more, still more preferably 4.0 part by weight or more, based on 100 parts by weight of gluten. The upper limit of the amount of the organic acid relative to gluten is not particularly limited, but in order for the gluten and the organic acid to react sufficiently and for the taste of the organic acid not to 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, still 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, based on 100 parts by weight of gluten.

[0019] It is preferable to use the heat treatment in a state where the organic acid is dissolved in a liquid medium, and water is preferable as the liquid serving as the medium. The method for preparing a solution containing gluten and an organic acid may be any of a method of adding an organic acid or a solution of an organic acid after dispersing gluten in a liquid, a method of adding a solution of an organic acid to gluten, a method of adding a liquid to a mixture of gluten and an organic acid, and a method of adding a mixture of gluten and an organic acid to a liquid.

[0020] 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 form lumps, and at 50°C to 60°C, lumps do not form, but the target improved gluten cannot be obtained. Also, there is no particular upper limit to the temperature of the heat treatment. However, since it is a reaction in an aqueous solution and considering that the reactants are proteins that undergo thermal denaturation, it is 100°C or lower, preferably less than 100°C, more preferably less than 95°C, and even more preferably less than 90°C.

[0021] The reaction product of the gluten obtained from the above heat treatment and an organic acid can be used as it is or after being dried and solidified or powdered to obtain the frying clothing physical property modifier of the present invention. The drying method is not particularly limited, and various drying methods such as a fluidized bed drying method (flash drying method), a spray drying method (spray drying method), a drum drying method (drum drying method), a vacuum drying method, and a freeze drying method (freeze drying method) can be used.

[0022] The saccharides in the present invention include sugars, sucrose, starch syrup, maltose, lactose, glucose, isomerized sugar, oligosaccharides, fructose, sorbitol, trehalose, etc. used for confectionery and bread making.

[0023] The fats and oils in the present invention may be fats and oils used for confectionery and bread making, and may be any of liquid oils, solid oils, their dissolved fats and oils, semi-fluid fats and oils, etc. For example, salad oil as a liquid oil, shortening and butter as solid oils, and liquid shortening as semi-fluid fats and oils can be mentioned.

[0024] In the present invention, bread is a processed food produced by kneading, primary fermentation, dividing, shaping, secondary fermentation, baking, etc. using starchy raw materials, yeast, salt, and water as main raw materials, and may be stored frozen between each process or after baking. Specific types include sandwich bread, rye bread, French bread, variety bread, roll bread, croissant, hot dog, hamburger, sandwich, jam bread, anpan, cream bread, raisin bread, melon bread, sweet roll, brioche, corona, etc.

[0025] The crust in the present invention is defined as the crust defined in Non-Patent Document 2 and the crust of white bread. That is, the crust refers to the outer skin of bread and is defined as the hard and baked-colored part on the outside of the bread. It is also called the skin, epidermis, or ear, and all are synonymous with the crust. In white bread, there is no corresponding part as described above, but compared with the inner phase (crumb), which is the inside of the bread, the number and pattern of voids are clearly different, and the outer flat part without voids is defined as the crust.

[0026] The peeling of the crust in the present invention means that during the storage of bread, the moisture of the crust is extremely insufficient, and it becomes a physical property that is not plastic and easily collapses, and it peels off from the flexible crumb or warps. The peeling of the crust is likely to occur, for example, in freezing methods such as slab dough freezing, ball dough freezing, post-forming freezing, post-proofing freezing, and post-baking freezing in the frozen dough production method, except for ball dough freezing. The closer the bread-making process is to the final process, the greater the damage and the higher the frequency of occurrence. Also, in the scratch production method without a storage process during the bread-making process, in the case of a sales form where the bread is sold without being packaged with a packaging material or the like after baking, the bread dries severely, and especially when the moisture of the crust is lost, peeling is likely to occur.

[0027] In the present invention, the method of adding a crust peeling inhibitor to food is not particularly limited. For example, it may be added as part of the raw materials when manufacturing bread, or it may be added after being mixed with other raw materials. The timing of addition is not particularly limited, and preferably, in terms of being easy to process into food, it is added before or during the mixing of the raw materials.

[0028] In the present invention, the amount of the crust peeling inhibitor added is not particularly limited and can be appropriately selected by those skilled in the art according to the type and properties of the bread. The addition amount is, for example, in baker's percentage, preferably 0.01 - 10 parts by mass, more preferably 0.05 - 8 parts by mass, and still more preferably 0.1 - 5 parts by mass. Here, baker's percentage is a method generally used to indicate the blending amount in cereal flour dough, and it means the mass ratio of each other raw material when the total mass of the blended cereal flour is 100%. Baker's percentage is also called flour percentage.

[0029] In the present invention, the crust peeling inhibitor may be used as a food physical property improver that can impart multiple additive effects when used in combination with other food additives or food materials. Examples of food additives or food materials that can be used in combination with the agent include, for example, monoglycerin fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, wheat gluten, corn starch, modified starch, modified dextrin, xylanase, wheat starch, dextrin, processed oil and fat, palm hardened oil, sucrose fatty acid ester, sorbitan fatty acid ester, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, propylene glycol, guar gum, tricalcium phosphate, α - amylase, β - amylase, glucose oxidase, hemicellulase, protease, potato starch, corn starch, table salt, vitamin E, L - ascorbic acid, vitamin C, carotene pigment, lecithin, enzymatically decomposed lecithin, sodium caseinate, D - sorbitol, yeast extract, cystine, dietary fiber, wheat flour, lipase, phospholipase, chitosan, alginic acid, alginic acid ester, pectin, locust bean gum, tara gum, cellulose, carrageenan, gum arabic, gellan gum, mannan, dextran, gelatin, agar, hydroxypropyl methylcellulose, etc.

[0030] In the present invention, the crust peeling inhibitor can be used as a raw material for confectionery mixes or bread - making mixes such as pies and Japanese confectionery using cereal flour, either alone or in the form of a food physical property improver containing the agent.

[0031] The crust peeling inhibitor in the present invention can be added as a raw material for bread to make it difficult for the crust to peel. In particular, it is effective against peeling due to drying or water shortage of the crust, which is likely to occur in bread without filling, bread made by the frozen dough method, bread sold without being wrapped in packaging material, etc.

Examples

[0032] The present invention will be specifically described below using examples. The present invention is not limited to these.

[0033] The mixing ratio of the raw materials for the bread prepared in the following examples was described in bakers% (parts by weight) with 100 parts by weight of strong flour.

[0034] Regarding the crust peeling inhibitor in the present invention, the addition effect of the agent was evaluated using French bread by the post-baking freezing method in which the crust is most likely to collapse and peel off. The test groups were the experimental group 1 to which the crust peeling inhibitor was added and the control group 1 to which it was not added, and the quality after 1 week and 2 weeks of frozen storage was evaluated.

[0035] (Method for preparing samples) To 500 mL of distilled water, 4.00 g (0.034 mol) of succinic acid was added and mixed to obtain a mixed solution. To the obtained mixed solution, 100 g of active gluten (water content 5.8 W / W%) was added, and while stirring well, it was heated to 80 °C using a water bath. After reaching 80 °C, stirring was continued for 300 minutes to react active gluten with succinic acid. The obtained reaction solution was subjected to emulsification treatment for 120 seconds using a homogenizer. The emulsified treatment solution was spread in a tray and dried using a freeze dryer to obtain a dried product (water content 7.0 W / W%). The dried product was pulverized using a food processor to obtain the crust peeling inhibitor in the present invention.

[0036] (Bread-making method) Table 1 shows the mixing ratio of the raw materials, and Table 2 shows the bread-making process and the conditions in each process. The French bread was produced by the straight method. Specifically, the flour for French bread, instant dry yeast, salt, water, and vitamin C were each weighed, and the crust peeling inhibitor of the present invention was added to Test Group 1 and kneaded with a vertical mixer. The stirring speed of the mixer was appropriately adjusted, and when it was confirmed that gluten was formed in the dough, the mixing was terminated, and the dough temperature at this time was defined as the kneading-up temperature. Also, by appropriately cooling the dough during mixing, the kneading-up temperature was adjusted within 28 ± 0.5°C. The kneaded dough was allowed to undergo primary fermentation (floor time) in a thermostatic chamber. After the floor time ended, the dough was divided, rounded, and allowed to rest during bench time. After the bench time ended, the rounded dough was roll-molded with a molder, and the bread dough was further stretched by hand to about 35 cm. After secondary fermentation (proofing), a cup was placed on the upper surface of the bread dough, and steam was applied for baking. The baked French bread was cooled at room temperature, and after removing the rough heat, it was placed in a plastic bag and frozen and stored for up to 2 weeks.

[0037] (Evaluation method of addition effect) The crust peeling inhibitory effect was evaluated by cutting the frozen French bread into 2-cm widths and comparing the weight of the crust peeled by the load during cutting, the appearance of the French bread, and the internal phase. The French bread taken out of the freezer was cut as it was after thawing, and the crack of the crust and the weight of the peeled crust were compared.

[0038] (Results) Regarding the French bread after 1 week of freezing, the state of the crust after cutting is shown in Fig. 1. In Comparative Group 1, the cracks in the crust were deep, and after cutting, the peeled crusts were scattered around, whereas in Test Group 1, there were almost no cracks, and almost no peeled crusts occurred after cutting. When the internal phases of the same test groups were compared, a large and distinct gap was confirmed between the crust and the crumb part in Comparative Group 1 (Fig. 2), whereas no such gap was seen in Test Group 1. The gap in Comparative Group 1 was a site where the crust was likely to peel, suggesting that it would peel when a load was applied. Similarly, for the French bread after two weeks of freezing, the state of the crust after cutting is shown in Fig. 3. In Comparative Group 1, deep cracks were observed, and it was found that after cutting, the crust had collapsed up to the crumb part. Although deep cracks were also confirmed in the crust of Experimental Group 1, there were fewer peeled crusts after cutting, and a significant difference was observed between Comparative Group 1 and Experimental Group 1. Regarding the same test, when comparing the inner phases, in Comparative Group 1, not only was there a large gap between the crust and the crumb, but in some parts, it was deeply embedded in the crumb part and peeled off. On the other hand, in Experimental Group 1, although there were several places where the crust was rolled up, no peeling was observed as large as that extending from the crumb part. Table 3 shows the weights of the peeled crusts generated in Comparative Group 1 and Experimental Group 1 after one week and two weeks of freezing. When comparing the weights of Comparative Group 1 and Experimental Group 1 after one week of freezing, the difference in weight was small, but the weight of the peeled part in Experimental Group 1 was less, indicating that there was an effect of suppressing peeling. Similarly, when comparing the two test groups after two weeks of freezing, there was a significant difference in weight, indicating that Experimental Group 1 was effective in suppressing peeling.

[0039]

Table 1

[0040]

Table 2

[0041]

Table 3

Industrial Applicability

[0042] As described above, when the crust peeling inhibitor of the present invention is added to bread, the peeling of the bread crust can be suppressed. In particular, it is effective against peeling caused by drying or moisture deficiency of the crust, which is likely to occur in bread without filling, bread using the frozen dough method, unpacked bread, etc.

Claims

1. A method for producing an anti-crust peeling agent for bread, comprising heat-treating 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 crust peeling of bread, characterized in that an anti-crust peeling agent for bread, which is obtained by heat-treating 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, is contained in the dough.

3. The method for preventing crust peeling according to claim 2, wherein the bread dough contains 5 parts by weight or less of saccharides, 5 parts by weight or less of fats and oils, and 0.1 - 5 parts by weight of the anti-crust peeling agent per 100 parts by weight of the cereal flour.

Images