Long-term storable bread-like food product composition

Abstract

To provide a long-term storable bread-like food product composition having bread-like appearance and food texture.SOLUTION: A long-term storable bread-like food product composition has disaccharide or less and insoluble dietary fibers as main constituent, is composed of an outer layer and an air-containing gel-like central layer, and has cohesiveness in repeated compression tests using a texture analyzer of 0.4-1.0 and water activity of less than 0.80. The outer layer and the air-containing gel-like central layer of the bread-like food product composition are formed by baking dough of the bread-like food product composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a shelf-stable bread-like food composition. [Background technology]

[0002] Bread has become established as one of the dietary choices for people all over the world. However, bread has various problems, such as poor shelf life. Bread is soft and moderately elastic immediately after production, but the starch ages and the bread hardens within a few days after production, causing a rapid decline in commercial value. Therefore, techniques for improving the shelf life of bread have been developed intensively. For example, a method has been proposed in which an emulsifier such as a glycerin fatty acid ester is added to bread dough to give the bread a moist, soft and fluffy texture, good swelling, moisture retention, and fine texture (see Patent Document 1). However, according to the inventors' investigation, the effect of emulsifiers in preventing bread from aging lasts for about one week, and the bread is not suitable for long-term storage beyond that. Also, a bread that can be stored for a long period of time, for about six months, at room temperature without staling has been proposed by precisely controlling the thickness of bread dough containing added emulsifiers and polysaccharides and baking the dough so that the water activity is 0.80 to 0.87 (see Patent Document 2). However, this method has the problem that if the water activity is reduced to 0.80 or less, which is the level at which halophilic bacteria can be prevented from multiplying, the bread loses elasticity and has a hard texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 62-96032 [Patent Document 2] Japanese Patent Application Publication No. 5-137495 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a bread-like food composition that can be stored for a long period of time and has an appearance and texture similar to that of bread. [Means for solving the problem]

[0005] In order to achieve the above-mentioned object, the inventors have conducted extensive research and have discovered that in a food composition mainly composed of carbohydrates of disaccharides or less and insoluble dietary fiber, which is composed of an outer layer and an aerated gel-like core layer, by adjusting the cohesiveness in a repeated compression test using a texture analyzer to a range of 0.4 to 1.0 and by making the water activity less than 0.80, it is possible to provide a bread-like food composition which has a bread-like appearance and a soft, elastic texture which further maintains its bread-like texture even after long-term storage, thereby completing the present invention.

[0006] That is, the gist of the present invention is [1] A bread-like food composition mainly comprising disaccharides or less and insoluble dietary fiber, It is composed of an outer skin layer and an air-containing gel-like central layer, The cohesiveness in repeated compression tests using a texture analyzer is 0.4 to 1.0. A shelf-stable bread-like food composition having a water activity of less than 0.80. [2] The bread-like food composition according to [1] above, wherein the content of disaccharides or less in the solid content is 25 to 65% by weight and the content of insoluble dietary fiber is 5 to 50% by weight. [3] The bread-like food composition according to [1] or [2] above, wherein the elasticity in a repeated compression test using a texture analyzer is 0.6 to 1.0. [4] The bread-like food composition according to any one of [1] to [3] above, which contains resistant starch. [5] The bread-like food composition according to any one of [1] to [4] above, wherein the outer layer and the aerated gel-like central layer are formed by baking a dough of the bread-like food composition. Regarding. Effect of the Invention

[0007] The bread-like food composition of the present invention is a food composition that has a bread-like appearance and texture and is mainly composed of disaccharides or less and insoluble dietary fiber, and can maintain a bread-like texture even when stored at room temperature for a long period of time of one month or more. Therefore, the bread-like food composition of the present invention is not only a substitute for bread, but also suitable as a product that can be distributed at room temperature for a long period of time, and unlike bread, is also suitable as a gluten-free food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will now be described in further detail.

[0009] The bread-like food composition of the present invention (hereinafter also referred to as the composition of the present invention) is mainly composed of carbohydrates of disaccharides or less and insoluble dietary fiber, and is composed of an outer skin layer and an air-containing gel-like core layer. The air-containing gel-like core layer is surrounded by the outer skin layer, so that the food composition has an appearance and interior similar to bread. In addition to the above-described structure, the cohesiveness of the composition of the present invention is adjusted to 0.4 to 1.0 and the water activity to less than 0.80, so that the composition has a bread-like texture, and can maintain the bread-like texture even when stored at room temperature for a long period of time of one month or more. That is, the composition of the present invention is characterized in that (a) it is mainly composed of carbohydrates of disaccharides or less and insoluble dietary fiber, (b) it has an outer skin layer and an air-containing gel-like central layer, (c) it has a specific cohesive property, and (d) it has a specific water activity.

[0010] (a) Carbohydrates of disaccharides or less and insoluble dietary fiber The composition of the present invention is a food composition mainly composed of carbohydrates of disaccharides or less and insoluble dietary fiber, and the term "mainly composed" means that the carbohydrates of disaccharides or less and insoluble dietary fiber account for 50% by weight or more of the solid content. Specifically, the total amount of carbohydrates of disaccharides or less and insoluble dietary fiber accounts for 50% by weight or more of the total solid content of the composition.

[0011] By containing a certain proportion of carbohydrates of disaccharides or less, the composition of the present invention reduces the proportion of free water in the composition, lowers water activity, improves water retention, inhibits deterioration of texture, and enables long-term storage. Examples of the carbohydrates of disaccharides or less include monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose (sugar), lactose, maltose, trehalose, isomaltulose, and cellobiose, and sugar alcohols which are reduced forms of aldoses and ketoses (xylitol, erythritol, maltitol, sorbitol, mannitol, glycerin, etc.).

[0012] In the composition of the present invention, the water activity can be easily adjusted to less than 0.80, and from the viewpoint of long-term storage stability at room temperature, the total content of the disaccharides or smaller carbohydrates is preferably 25 to 65% by weight, more preferably 30 to 60% by weight, of the total solid content of the composition of the present invention.

[0013] In the composition of the present invention, when insoluble dietary fiber is contained, it becomes the skeleton of the aerated gel-like central layer, and even if the gluten contained in general bread is insufficient, the bread tends to have a voluminous appearance. In the composition of the present invention, it is considered that the insoluble dietary fiber interacts with each other to form a dense network, which effectively holds the air bubbles generated by the evaporation of water in the dough, thereby enabling the bread to rise. However, the present invention is not limited to this mechanism. In addition, wheat flour and rice flour used in general bread are mostly made up of starch, which makes the texture hard over time and makes it impossible to store for long periods of time. However, since the composition of the present invention does not mainly contain starch derived from wheat flour or rice flour, it is less likely to deteriorate in texture over time and can be stored for long periods of time.

[0014] Insoluble dietary fiber refers to dietary fiber that is insoluble in water, specifically cellulose, hemicellulose, lignin, resistant starch, etc. Known methods for quantifying insoluble dietary fiber include the modified Prosky method.

[0015] In the composition of the present invention, it is preferable to contain resistant starch among insoluble dietary fibers, from the viewpoints of excellent dough properties and good workability, and of increasing cohesiveness and making it easy to adjust the texture to be like bread.

[0016] Resistant starch is starch that is not easily affected by amylase and is not digested by amylase. Resistant starch is quantified as dietary fiber by the Prosky method (see L. PROS KY et al., J. ASSOC. OFF. ANAL. CHEM., Vol. 71, No. 5, p. 1017-1023, 1988), which is an officially recognized method for quantifying dietary fiber. By eating resistant starch, you can replenish dietary fiber that tends to be lacking in your daily diet.

[0017] The resistant starch contained in the composition of the present invention is not particularly limited in origin or manufacturing method. Examples of the raw material from which resistant starch is derived include rice, wheat, tapioca, corn, potato, yellow pea, etc. Among them, it is preferable to use resistant starch derived from yellow pea or resistant starch derived from tapioca, because it has excellent moldability of dough and has a texture and flavor similar to that of wheat flour. In the present invention, one type of resistant starch with the same origin and manufacturing method may be used, or two or more types of resistant starch with different origins and manufacturing methods may be mixed and used.

[0018] In the composition of the present invention, from the viewpoint of improving the moldability of the dough and the formability of the skeleton, and making it easier to obtain a bread-like texture and appearance, the composition of the present invention contains insoluble dietary fiber in a total amount of preferably 5 to 50 wt %, more preferably 10 to 40 wt %, of the total solid content of the composition of the present invention.

[0019] (b) outer layer and air-containing gel-like core layer [Outer skin layer] The skin layer in the composition of the present invention is a layer of a film having a hard texture like the crust of a normal bread, and is formed by baking a dough containing a mixture of ingredients. In the present invention, baking refers to baking a mixture of ingredients at a high temperature (120 to 300°C) using a baking device such as an oven. The skin layer formed by baking has a light brown to brown appearance, similar to the crust of a normal bread.

[0020] The outer skin layer has a different appearance and texture from the aerated gel-like core layer located inside the outer skin layer, and this can be confirmed by sensory means, for example, by visually inspecting or touching a cross-section of the bread-like food composition. Ordinary breads such as white bread and rolls have an outer layer called a crust, and the texture and appearance of the bread are one of the characteristics of the bread. The composition of the present invention also has a texture and appearance similar to that of bread, because the outer layer is formed by heating and drying the surface through baking. In addition, the moisture of the gas-containing gel-like core layer can be maintained by the formation of the outer layer.

[0021] [Air-containing gel-like core layer] The aerated gel-like core layer in the composition of the present invention is gel-like and has a structure that retains air bubbles like the crumb in ordinary bread, and has a softer and fluffier texture than the crust layer.

[0022] In the present invention, gel-like refers to a state in which the polymer forms a three-dimensional network structure, loses fluidity, and exhibits properties mechanically close to those of a solid, specifically, a state solidified by a gelling agent such as gelatin, thickening polysaccharides, agar, egg white, gluten, etc., and has a soft and elastic texture. The composition of the present invention preferably contains gelatin, which can impart elasticity with low water activity. In addition, the composition of the present invention preferably contains a thickening polysaccharide from the viewpoints of workability during molding, reinforcement of the skeleton, and texture.

[0023] The gelatin contained in the composition of the present invention is not particularly limited in origin or manufacturing method. For example, it may be extracted and purified from a substance containing collagen (such as animal skin, bone, connective tissue, etc.), and there is no particular limitation on the organism from which it is derived. For example, gelatin derived from the skin or bones of animals such as cows, pigs, and chickens, as well as gelatin derived from aquatic organisms (freshwater and seawater), etc. may be mentioned. It may also be gelatin that has been subjected to treatment such as acid treatment or alkali treatment. In the present invention, one type of gelatin having the same origin and manufacturing method may be used, or two or more types of gelatin having different origins and manufacturing methods may be mixed and used. Furthermore, from the viewpoint of making it easier for the composition of the present invention to achieve the desired texture, it is preferable to use gelatin having a gel strength of 100 to 330 Bloom, and it is more preferable to use gelatin having a gel strength of 150 to 300 Bloom.

[0024] Examples of thickening polysaccharides include, but are not limited to, alginic acid, gum arabic, carrageenan, guar gum, xanthan gum, locust bean gum, pectin, tamarind seed gum, gellan gum, pullulan, curdlan, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, psyllium seed gum, glucomannan (konjac flour), citrus fiber, etc. Among them, it is preferable to use psyllium seed gum and glucomannan (konjac flour) in the composition of the present invention.

[0025] There are no particular limitations on the agar, egg white, and gluten as long as they can be used as food ingredients.

[0026] The content of the gelling agent in the composition of the present invention may be 1 to 25% by weight, preferably 5 to 20% by weight, based on the total solid content of the composition of the present invention in order to obtain a bread-like texture.

[0027] (c) Cohesiveness Cohesiveness is the ratio of the energy required to crush a food product the first time to the energy required to crush the food product the second time when two successive loads are applied to the food product, and is a texture characteristic that indicates how difficult the food product is to crush and how easily it holds together in the mouth. In bread, cohesiveness represents the internal binding strength between the ingredients that make up the bread dough, such as gluten, starch, and auxiliary ingredients. Bread with a high cohesiveness value has a chewy, fluffy texture that is easy to swallow, while bread with a low cohesive value has a texture that is easy to crush and difficult to swallow.

[0028] In the present invention, as described in the Examples below, the cohesiveness is measured by a repeated compression test using a texture analyzer (Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems).

[0029] The composition of the present invention has the cohesiveness adjusted to 0.4 to 1.0. If the cohesiveness is less than 0.4, the elasticity and good cohesion in the mouth are not obtained, and the bread-like texture tends to be difficult to feel. In addition, the maximum value of the cohesiveness is 1.0, but the upper limit of the cohesiveness of the composition of the present invention may be adjusted to a range of 1.0 or less.

[0030] The present inventors measured the cohesiveness of breads such as white bread, roll bread, French bread, snack bread, and bagels using the measurement method described in the Examples below, and the measured values ​​were in the range of 0.4 to 1.0. On the other hand, donuts and cakes are known as wheat flour baked foods other than breads having an outer skin layer. Although the wheat flour baked foods are known to have a shelf life of more than one month at room temperature, none of them have the chewy elasticity of bread, but have a moist texture, and when their cohesiveness was measured, the measured value was in the range of 0.2 to 0.3. From these results, it is believed that when the cohesiveness of a bread-like food composition is adjusted to be within the range of 0.4 to 1.0, the composition will have a springy, chewy texture similar to that of normal bread.

[0031] (d) Water activity Water activity is an index that indicates the proportion of "free water" in a food, and can be measured by known methods, such as the gravimetric balance method or the vapor pressure method.

[0032] The composition of the present invention is adjusted to have a water activity of less than 0.80. If the water activity exceeds 0.80, most yeasts, molds, Staphylococcus aureus, etc. will grow and may cause spoilage, which is undesirable. Furthermore, it is preferable that the viscosity is less than 0.70 in order to prevent mold growth.

[0033] The water activity can be adjusted to less than 0.80 by, for example, adjusting the type of carbohydrate in the composition, its content, or the moisture value. As for the carbohydrate, two or more kinds of carbohydrates having a size of disaccharide or less may be selected. The water activity of the selected carbohydrate may be adjusted to less than 0.80 by adjusting the content and moisture value.

[0034] (e) Elasticity The composition of the present invention has a soft and elastic texture like bread, by adjusting the elasticity to 0.6 to 1.0 in a repeated compression test using a texture analyzer.

[0035] The elasticity mentioned above refers to the ratio of the "dent or displacement" of a food product when a load is applied twice in succession to the "indentation or displacement" of the first to the second load, and refers to the rate at which the deformation caused by an external force returns to its original state when the force is removed. The elasticity can be measured by the method described in the Examples below.

[0036] The present inventors measured the elasticity of breads such as white bread, roll bread, French bread, snack bread, and bagels using the measurement method described in the Examples below, and the measured values ​​were in the range of 0.6 to 1.0. From these results, it is believed that when the elasticity of a bread-like food composition is adjusted to be within the range of 0.6 to 1.0, it will have a soft and elastic texture like that of rolls, French bread, snack bread, bagels, etc.

[0037] (f) Other ingredients The composition of the present invention may contain other optional ingredients such as salt, soy sauce, miso, dry yeast, leavening agents (baking powder), acidulants, pH adjusters, seasonings such as amino acids, flavorings, colorants, oils and fats, emulsifiers, thickeners, meat, seafood, and vegetable extracts and powders, vitamins, minerals, etc. For example, the composition of the present invention preferably contains a leavening agent, since this makes it easier for the composition to have a bread-like expandable structure when baked. Furthermore, the composition of the present invention has a bread-like appearance and texture even though it does not contain the gluten contained in conventional bread, and therefore can be suitably used as a gluten-free food.

[0038] The optional components may be used in an amount that does not affect the cohesiveness, water activity value, etc., and there are no particular limitations on the content. The amount may be 50% by weight or less, and preferably 30% by weight or less, of the total solid content of the composition of the present invention.

[0039] The moisture content of the composition of the present invention may be adjusted to 8 to 25% by weight. The moisture content may be measured by drying under reduced pressure.

[0040] The composition of the present invention can be produced, for example, by mixing a liquid ingredient such as water with a powder ingredient, forming the resulting dough into a desired shape, and then baking it. If necessary, the dough may be dusted with powdered ingredients used in the dough to improve workability. The firing method may be, for example, an oven that heats from above and / or below, or a method in which the material is heated by direct contact with a preheated furnace surface.

[0041] The surface of the composition of the present invention may be coated with a polishing agent, oil, powdered raw material such as chocolate or sugar, or the like.

[0042] The shape of the composition of the present invention is not particularly limited. For example, it may be approximately hemispherical, rod-like, approximately spherical, approximately prismatic, or the like, as long as it is the same shape as that seen in general bread.

[0043] The composition of the present invention obtained as described above can be stored at room temperature for a long period of time and can maintain its soft and elastic texture like bread even after long-term storage.

[0044] Since the composition of the present invention has a bread-like appearance and internal structure, it can be cooked and eaten in the same manner as ordinary bread. For example, ingredients can be placed on the surface of the composition of the present invention, or the inside can be filled with ingredients, such as fruits, nuts, bean paste, creams (whipped cream, custard cream, butter cream), jams, chocolate, sugars, etc. In addition, cooked processed foods such as prepared foods, such as sandwiches, croquette bread, yakisoba bread, hamburger bread, etc., may be sandwiched or wrapped in the composition of the present invention. Since the composition of the present invention has moldability similar to that of ordinary bread dough in the form of dough before baking, it can be combined with the above-mentioned ingredients and processed foods in the form of dough and then baked. EXAMPLES

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0046] Example 1 A thickening polysaccharide (psyllium seed gum (product name: Foodmade P-100, manufactured by Shikibo Co., Ltd.)) was dispersed in glycerin, a carbohydrate, and water was added thereto and mixed. Then, gelatin (product name: SRC, manufactured by Nitta Gelatin Co., Ltd.), other carbohydrates, insoluble dietary fiber, dried egg white, leavening agent, vegetable oil, etc. were added and kneaded. 10 g of the resulting dough was molded into approximately hemispherical shapes and baked in an oven at 170°C for 15 minutes. The final blending ratio of each ingredient in the bread-like food composition is as shown in Table 1. In Table 1, the content of each component indicates the content in the solid content of the composition. The water activity was also examined based on the vapor pressure method. The bread-like food composition thus obtained had a brown, hard outer layer like a bread crust and a white, crumb-like central layer with many holes inside. In addition, since the water activity was less than 0.80, it was considered to be suitable for long-term storage.

[0047] (Examples 2 to 8) A bread-like food composition was prepared in the same manner as in Example 1, except that the composition shown in Table 1 was used. The obtained bread-like food composition had a brown, hard outer layer like a bread crust and a white, crumb-like central layer with many holes inside.In addition, since the water activity was less than 0.80, it was considered to be suitable for long-term storage.

[0048] Comparative Example 1 A bread-like food composition was prepared in the same manner as in Example 1, except that no gelling agent such as gelatin was used and the composition shown in Table 1 was used. The bread-like food composition obtained in Comparative Example 1 had a bread-like appearance, similar to that of Example 1.

[0049] Comparative Example 2 A bread-like food composition was prepared in the same manner as in Example 1, except that wheat flour was used and the composition shown in Table 1 was used. The bread-like food composition obtained in Comparative Example 2 had a bread-like appearance similar to that of Example 1.

[0050] <Test Example 1> Measurement of cohesiveness by repeated compression test using a texture analyzer The bread-like food compositions obtained in Examples 1 to 8 and Comparative Examples 1 and 2 were measured using a texture analyzer (Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems) under the following conditions.

[0051] [Test conditions] Probe: 10mm diameter cylindrical Measurement speed: 2mm / sec Measurement temperature: 20℃ Method: The obtained bread-like food composition is sliced ​​to a thickness of 15 mm, compressed twice in succession to a thickness of 10 mm, and returned to the original position. The cohesion results obtained are shown in Table 1.

[0052] From the results in Table 1, it was found that the bread-like food compositions of Examples 1 to 8 all had cohesiveness values ​​adjusted to fall within the range of 0.4 to 1.0, and were thought to provide a chewy, fluffy texture like bread. Furthermore, after baking, the cohesiveness of normal bread decreases over time and the texture deteriorates. However, the water activity of the bread-like food compositions of Examples 1 to 8 was adjusted to less than 0.80, and even after being packaged for food and stored at room temperature for more than three months, the cohesiveness did not decrease and the texture was maintained for a long period of time. In contrast, the bread-like food compositions of Comparative Examples 1 and 2 both had cohesiveness values ​​of less than 0.4, and were considered to lack the elastic bread-like texture.

[0053] <Test Example 2> Measurement of elasticity by repeated compression test using a texture analyzer For each of the bread-like food compositions obtained in Examples 1 to 8 and Comparative Examples 1 and 2, the elasticity was measured under the same test conditions as in Test Example 1. The elasticity results obtained are shown in Table 1.

[0054] From the results in Table 1, it was found that the elasticity values ​​of the bread-like food compositions of Examples 1 to 8 were all adjusted to fall within the range of 0.6 to 1.0, and that they had a soft and elastic texture similar to bread. On the other hand, the bread-like food composition of Comparative Example 1 had an elasticity value of less than 0.6, and was considered to lack the elastic bread-like texture.

[0055] <Test Example 3> Sensory evaluation test The bread-like food compositions obtained in Examples 1 to 8 and Comparative Examples 1 and 2 were subjected to a sensory evaluation based on the following evaluation criteria for the texture when actually eaten. The sensory evaluation was conducted by a consensus system of three panelists.

[0056] Good: The texture was fluffy, chewy and elastic like bread, and was given a "good" rating. ×: The product did not have a bread-like texture and was marked as "×". The results obtained are shown in Table 1.

[0057] As can be seen from the results in Table 1, when the bread-like food compositions obtained in Examples 1 to 8 were eaten, all of them had a fluffy, chewy and elastic texture like bread.

[0058] <Test Example 4> Long-term storage test The bread-like food compositions obtained in Examples 1 to 8 were sealed in aluminum pouches and subjected to a 6-month room temperature storage test. After the storage period, the samples were actually eaten and checked, and none of them had any problems with taste or texture, and no bacterial growth was confirmed, indicating that the food compositions can be stored at room temperature for a long period of time.

[0059] [Table 1]

Claims

1. A bread-like food composition mainly comprising disaccharides or less and insoluble dietary fiber, It is composed of an outer skin layer and an air-containing gel-like central layer, The cohesiveness in a repeated compression test using a texture analyzer is 0.4 to 1.0; A shelf-stable bread-like food composition having a water activity of less than 0.

80.

2. 2. The bread-like food composition according to claim 1, wherein the content of disaccharides or less in the solid matter is 25 to 65% by weight and the content of insoluble dietary fiber is 5 to 50% by weight.

3. 3. The bread-like food composition according to claim 1 or 2, which has an elasticity of 0.6 to 1.0 in a repeated compression test using a texture analyzer.

4. The bread-like food composition according to claim 1 or 2, which contains resistant starch.

5. 3. The bread-like food composition according to claim 1 or 2, wherein the outer layer and the aerated gel-like central layer are formed by baking a dough of the bread-like food composition.

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