Reheating bread composition, bread dough containing reheating bread composition, and bread

Abstract

To provide a reheating bread improving agent for refrigerated or frozen bread reheated in a microwave oven or the like before eating that can prevent deterioration of food texture and surface condition after reheating, reheating bread dough containing the improving agent, bread obtained by heating the dough, and refrigerated or frozen bread obtained by refrigerating or freezing the bread.SOLUTION: Bread obtained by heating reheating bread dough containing 1-40 mass% of a reheating bread improving agent using starch hydrolysate of DE 11 or higher as an active ingredient relative to 100 mass% of grain flour, and refrigerated or frozen bread obtained by refrigerating or freezing the bread are reheated by microwave, re-frying or re-baking, thereby obtaining bread having preferable food texture like freshly baked bread while preventing deterioration of surface condition or food texture.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for breads to be reheated immediately before eating, bread dough containing the composition, breads made from the heated dough, refrigerated or frozen breads made from the breads that have been refrigerated or frozen, and a method for improving the texture of breads to be reheated. [Background technology]

[0002] In recent years, there has been an increasing trend of reheating bread just before eating by reheating in the microwave, refrying, rebaking, steaming, etc. In particular, cooked breads such as hamburgers, hot dogs, pizza, hot sandwiches, Chinese steamed buns, and curry bread that are sold in a refrigerated or frozen state are commonly reheated in the microwave (reheated in a microwave oven) just before eating at a store or at home.

[0003] Microwave reheating allows bread to be reheated in a short time, which is convenient, but when bread is reheated in a microwave oven, it becomes less crisp (strong) and melts in the mouth poorly, and wrinkles and shrinkage occur on the surface, and the bottom part (heel) of the bread in particular becomes hard. For this reason, research and development of technology to improve resistance to microwave reheating is underway, but the current situation is that the hardening of the bottom part (heel) of bread when reheated in the microwave has not yet been improved.

[0004] A conventional technique for improving resistance to reheating in the microwave has been proposed in which 1 to 6% by weight of an emulsifier is added to wheat flour-based bread dough and then baked, resulting in frozen bread that is suitable for heating in a microwave oven and does not harden or dry out on the surface when heated and thawed in a microwave oven (Patent Document 1).However, in recent years, there has been a demand for improving the texture without using emulsifiers. As an example of a bread that does not use an emulsifier, a bread that contains 0.001 to 0.5 parts by weight of branched and / or unbranched cyclodextrin per 100 parts by weight of wheat flour and is suitable for heating in a microwave oven with reduced stuffy odor (Patent Document 2) has been reported.

[0005] In addition, bread suitable for reheating in the microwave can be produced by adding 90% to 140% water by weight of the flour in the bread dough and 18% to 30% eggs, and then freezing the baked bread, which has a good texture and taste when heated in a microwave oven in a short time (Patent Document 3). Also, a bakery product composition suitable for reheating in a microwave oven, which contains (A) gluten, (B) phosphate monoesterified phosphate cross-linked starch and / or phosphate cross-linked starch, and (C) soybean-derived protein and / or egg-derived protein (Patent Document 4), has been reported. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2-222639 [Patent Document 2] Japanese Patent Application Publication No. 9-28278 [Patent Document 3] JP 2016-49061 A [Patent Document 4] JP 2020-171234 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a technology for improving the texture and surface condition of breads that are reheated in a microwave oven or the like and then eaten; more specifically, to provide a composition for bread that is suitable for reheating and can suppress deterioration of the surface condition and texture, particularly hardening of the bottom (heel) of breads, when reheated in a microwave oven or the like, and a method for improving the texture of breads made from such dough by baking, or breads to be reheated. [Means for solving the problem]

[0008] The present inventors have discovered that in a composition for bread, by blending a starch hydrolysate having a starch hydrolysis degree DE of 11 or more with cereal flour, when bread obtained by baking bread dough containing the composition is stored in a refrigerator or freezer and then reheated in a microwave oven or the like, deterioration of the surface condition and texture due to reheating can be suppressed, which led to the completion of the present invention.

[0009] The present invention relates to the following (1) to (3) improving agents for reheated bread, (4) and (5) compositions for reheated bread, and (6) dough for reheated bread. (1) An improving agent for reheated bread, the active ingredient of which is starch hydrolysate with a DE of 11 or higher. (2) The improving agent for reheated bread according to (1) above, wherein the DE is 11 to 33. (3) The reheated bread improving material according to (1) above, which is a texture improving material for refrigerated or frozen bread when reheated in the microwave. (4) A composition for reheated bread, comprising the improving agent for reheated bread according to (1) above in an amount of 1 to 40% by mass relative to 100% by mass of flour. (5) A composition for reheating bread according to (4) above, containing rice flour with a damaged starch content of 10% by mass or more at 0.1% by mass or more per 100% by mass of grain flour.

[0010] The present invention also relates to the following method for improving the texture of breads (7) and (8) or after reheating in a microwave oven (9). (7) Bread obtained by heating the reheated bread dough described in (6) above. (8) Bread according to (7) above, which is refrigerated or frozen. (9) A method for improving the texture of bread after reheating in a microwave oven, using the improving agent for reheated bread according to any one of (1) to (3) above. Effect of the Invention

[0011] In recent years, there has been a demand for methods for improving the texture of food that do not rely on food additives such as emulsifiers and thickeners. The present invention can suppress the deterioration of texture and surface condition of bread, particularly refrigerated or frozen bread, when reheated in a microwave just before eating, even when the bread is reheated in a microwave oven or the like using a minimal amount of emulsifier in the bread ingredients. Bread obtained by baking the reheated bread dough of the present invention suppresses the deterioration of texture, such as poor crispness (strong chewiness) and poor melt-in-the-mouth texture, and the deterioration of surface condition, such as wrinkles and shrinkage on the surface, even when reheated in a microwave oven or the like. This effect is believed to be due to the fact that starch hydrolysates with DE11 or higher suppress the aggregation of gluten and gelatinization of starch after reheating, and therefore can effectively suppress hardening of the bottom (heel) of bread, which is likely to occur when reheating flat breads such as pizza, focaccia, naan, and pita, as well as refrigerated or frozen bread. Furthermore, this effect is further improved by combining a starch hydrolysate with DE11 or higher and rice flour with a damaged starch content of 10% by mass or more. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention relates to a composition for reheating bread, which contains 1 to 40% by mass of a starch hydrolysate having a DE of 11 or more relative to 100% by mass of cereal flour in the composition for bread, a dough for reheating bread containing the composition, bread obtained by heating and baking the dough, and refrigerated or frozen bread obtained by refrigerating or freezing the bread.The present invention also relates to a method or material for improving the texture of bread obtained by reheating refrigerated or frozen bread in a microwave oven.

[0013] The breads of the present invention refer to bakery products made of dough. Examples of types of bread include rolls such as white bread, French bread, butter rolls and table rolls, sweet breads, croissants, Danish pastries, yeast donuts, muffins, steamed breads, fried breads, naan breads, and pita breads. In addition, buns, hot dog buns, pizza breads, pizza fritters, focaccia, curry breads, Chinese buns (meat buns, bean buns, etc.), and cooked breads with fillings or topped with fillings, and stuffed donuts are also included.

[0014] The main raw material of the bread composition of the present invention, the cereal flour, is not particularly limited as long as it is one that is usually used for bread production. For example, wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour, durum wheat flour, combinations of two or more thereof, etc., derived from wheat produced domestically or overseas (North America, Australia, etc.), barley flour, rye flour, oat flour, corn flour, white sorghum flour, rice flour, soybean flour, mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, heat-treated flours obtained by heat-treating these, starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and processed starches obtained by physically or chemically processing these starches as raw materials, and combinations of two or more thereof, etc. can be mentioned. Starch hydrolysates, also known as dextrins, are obtained by hydrolyzing starch with an enzyme such as α-amylase or an acid such as hydrochloric acid. The starch used as the raw material for the starch hydrolysates in the present invention may be any starch such as corn starch, waxy corn starch, tapioca starch, rice starch, sago starch, wheat starch, sweet potato starch, or a combination thereof.

[0015] The degree of starch decomposition DE (dextrose equivalent) is a value that indicates the ratio of reducing sugar to the total solid content measured as glucose, and is expressed by the following formula: DE = [direct reducing sugars (expressed as glucose) / total solids] x 100 DE is an index showing the degree of hydrolysis of starch (degree of decomposition) calculated from the above. In the present invention, DE is a value calculated according to the Lane-Eynon method in "Starch and Sugar Related Industrial Analytical Methods" (edited by the Starch and Sugar Technology Committee). When using commercially available starch hydrolysates, the DE value of the starch hydrolysates may be the value published by the manufacturer. Examples of starch hydrolysates having a DE of 11 or more include commercially available products such as L-SPD (DE of about 14.5 to 18.5) and M-SPD (DE of about 18 to 22; manufactured by Showa Sangyo Co., Ltd.).

[0016] The bread composition in the present invention is a powder composition for producing bread, which contains starch hydrolysates in addition to the main raw material cereal flour. It may further contain other materials. For example, carbohydrates such as sugar, glucose, maltose, isomerized sugar, starch hydrolysates with DE less than 11, sugar alcohols, etc.; fats and oils such as butter, lard, salad oil, margarine, shortening, etc.; protein materials such as gluten, soy protein, milk protein, etc.; dairy products such as skim milk powder; egg products such as dried eggs; yeast, baking powder, thickening polysaccharides, salt, calcium salt, seasonings, flavorings, colorings, enzyme preparations, vitamin C, emulsifiers, yeast food, etc. can be mentioned. The starch hydrolyzate contained in the bread composition of the present invention may have a DE of 11 or more, preferably 11-33, and more preferably 15-18. Starch hydrolysates with DE of 11 or more are added in an amount of 1 to 40% by mass relative to 100% by mass of the grain flour that is the main raw material of the composition for reheating breads. By adding the starch hydrolysates in this range, deterioration of the texture and surface condition can be suppressed even if breads made using this composition are refrigerated or frozen and then reheated in a microwave oven or the like. In the present invention, deterioration of the texture and surface condition of breads to be reheated can be suppressed even if only a small amount of emulsifier or thickener is used, or even if no emulsifier or thickener is used at all.

[0017] By further adding rice flour having a damaged starch content of 10% by mass or more to the composition for reheating breads, the microwave reheat resistance of the resulting breads is significantly enhanced. The damaged starch content of the rice flour may be up to 50% by mass, preferably 15 to 45% by mass, more preferably 18 to 40% by mass, and even more preferably 18 to 35% by mass. By adding rice flour with a damaged starch content of 10% by mass or more to a bread composition containing a starch hydrolysate with a DE of 11 or more, at 0.1% by mass or more relative to 100% by mass of flour, it becomes possible to further suppress deterioration of the texture and surface condition of bread and hardening of the bottom (heel) of the bread when the bread produced using this composition is reheated by, for example, reheating in a microwave after refrigeration or freezing. The amount added may be 0.1% by mass or more relative to 100% by mass of flour, and is more preferably 0.2% by mass or more, and even more preferably 0.4% by mass or more. The upper limit of the amount added may be 5.0% by mass or less, preferably 2.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less.

[0018] Damaged starch content (hereinafter also referred to as "DS") refers to the amount of damaged starch in the total amount of rice flour, and is measured according to AACC (American Association of Cereal Chemists) Method 76-31. Specifically, damaged starch in a sample is decomposed into maltosaccharides and limit dextrins with mold-derived α-amylase, then decomposed into glucose with amyloglucosidase, and the purified glucose is quantified. It can be measured using a commercially available analysis kit (for example, Starch Damage Assay Kit (MegaZyme)).

[0019] In the present invention, the raw rice for the rice flour having a damaged starch content of 10% by mass or more is preferably non-glutinous rice (including japonica rice, indica rice, javanica rice, low amylose rice, high amylose rice, extra-hard rice, etc.). As a manufacturing method, for example, raw rice obtained by polishing brown rice such as non-glutinous rice as necessary is milled using a known grinding device so that the damaged starch content is 15% by mass or more. Since the rice flour used in the present invention has a higher damaged starch content than general rice flour, it is preferable to use any grinding device in a dry type in order to increase the damaged starch content. The damaged starch content may be 10% by mass or more, and more preferably 15% by mass or more, and even more preferably 20% by mass or more.

[0020] The dough for reheated bread of the present invention refers to a dough prepared by adding water and the like to the raw material containing the composition for reheated bread of the present invention, and optionally yeast, sugar, salt, dairy products, eggs, and fats and oils, and then kneading the mixture. Baking powder may be used instead of adding yeast. In addition, yeast food, emulsifiers, and other ingredients used in the manufacture of regular breads can be added as appropriate, but food additives (especially emulsifiers) tend to be avoided. This technology is also effective for breads that do not substantially contain emulsifiers, so it can be applied to these types of breads. The dough can be produced by any of the known bread-making methods, such as the sponge dough method, the straight dough method, the tang dough method, the liquid dough method, the long-term fermentation method, etc. In addition, it can be made into a frozen dough, for example, pre-molded frozen dough in which the dough before shaping is frozen, molded frozen dough in which the dough after shaping is frozen, or post-proofing frozen dough in which the dough after proofing is frozen (dough is divided, shaped, proofed, and then frozen).

[0021] The bread of the present invention is produced by heating the dough for reheated bread. The dough is heated by baking, frying (frying in oil) or steaming after being thawed, shaped and proofed as necessary. The filling of the cooked bread may be wrapped in the dough and then heated, or the filling may be filled in the heated bread or sandwiched. The produced breads are distributed at room temperature, or refrigerated or frozen as refrigerated or frozen breads. Reheating in the present invention refers to reheating in the microwave, refrying, rebaking, or steaming, and consumers can reheat breads in a frozen state, a refrigerated state, or a state that has been frozen and then thawed, before eating at a storefront or at home. Reheating of refrigerated or frozen breads in the present invention prevents deterioration in texture, such as poor crispness (strong chewiness) and poor melt-in-the-mouth texture, and deterioration in surface condition, such as wrinkles or shrinkage on the surface. In particular, the present invention has a remarkable effect of preventing hardening of the bottom (heel), which is characteristic of reheating flat breads and refrigerated or frozen breads.

[0022] Hereinafter, the embodiments of the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0023] [Production of starch hydrolysates] The starch hydrolysates A, B, D, E, F, G, H, I, and J used in the examples were produced by the following procedure. The raw materials shown in Table 1 below were prepared into a 30% by mass slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and α-amylase (Clystase T10S, Amano Enzyme Inc.) was added at 0.2% by mass per solid content (g), and liquefied in a jet cooker (temperature 100-110°C). The resulting liquid was kept at 95°C and the DE was measured continuously. When the DE of each of the starch hydrolyzates shown in Table 1 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain starch hydrolyzates A, B, D, E, F, G, H, I, and J.

[0024] Starch hydrolyzate C used in the examples was produced by the following procedure. α-amylase (Licozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 100 to 110 ° C). This liquefied liquid was kept at 95 ° C, and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, 2000 units of potato-derived branching enzyme were added per solid content (g) and reacted at 35 ° C for 24 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 1.5% by mass per solid content (g) and reacted at 50 ° C for 24 hours. The starch hydrolyzate solution was decolorized with activated carbon, ionically purified, and concentrated to a solid content of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate C.

[0025] Table 1 shows the DE of the starch hydrolysates A to J used in the examples. [Table 1]

[0026] [Test 1: Bread production (DE of starch hydrolysate)] A composition for reheating bread was prepared according to the formulation in Table 2 below, and bread was produced by the sponge method according to the following steps. As controls, bread of Reference Example 1 containing no starch hydrolysate and Comparative Example 1 containing a starch hydrolysate with a DE of less than 11 (starch hydrolysate A) were produced by the same steps. The produced bread was cooled and then frozen. <Process> Medium variety Mixing: 4 minutes on low speed, 2.5 minutes on medium speed Baking temperature: 25℃±1℃ Fermentation: 28℃ / 80%Rh for 210 minutes Book edition Mixing: 5 minutes on low speed, 4 minutes on medium speed, 1 minute on high speed (add fats and oils), 4 minutes on low speed, 4 minutes on medium speed Baking temperature: 27℃±1℃ Floor: 28℃ / 80%Rh for 20 minutes Division: 52g Bench: 28℃ / 80%Rh for 20 minutes Shaping: Re-rounding Proofing: 38℃ / 85%Rh for 60 minutes Baking: Top heat 220℃ / bottom heat 250℃ for 10 minutes

[0027] [Table 2]

[0028] [How to evaluate reheated bread] Bread that had been stored in a refrigerator or freezer was reheated using the following method, and a sensory evaluation of the reheated bread was conducted by a panel of 10 people trained in the sensory evaluation of breads, using the following evaluation criteria, and the average score was calculated. Reheating was performed by reheating in the microwave or by refrying using the following method. <How to increase the range> Bread that had been stored in the refrigerator (each piece weighing approximately 47g) was heated in a microwave oven (1500W for 14 seconds). <Refrying method> Bread that had been frozen, weighing approximately 47g each, was fried (180°C for 1 minute).

[0029] <Evaluation criteria> Heel hardness 5: No hardness after heating in the microwave, very good 4: The hardness is slightly less after heating in the microwave, which is good. 3: Slightly less hard after heating in the microwave, somewhat good 2: The hardness after heating in the microwave is a little too high, and it is slightly defective. 1: The hardness after heating in the microwave is quite large and defective. volume 5: The volume after baking is larger than that of the non-additive group (Reference Example 1) 4: The volume after baking is slightly larger than that of the non-additive group (Reference Example 1). 3: The volume after baking is almost the same as that of the non-additive group (Reference Example 1). 2: The volume after baking is slightly smaller than that of the non-additive group (Reference Example 1). 1: The volume after baking is significantly smaller than that of the non-additive group (Reference Example 1) Surface condition (wrinkles) 5: No wrinkles on the surface, very good 4: Few wrinkles on the surface, good 3: Slightly less wrinkles on the surface, somewhat good 2: There are a few wrinkles on the surface, and it is slightly defective. 1: There are many wrinkles on the surface, poor quality Crisp 5: Very crisp and very good 4: Light and good crispness 3: Slightly light and slightly good 2: Slightly poor crispness, slightly poor taste 1: Uncool, poor quality Melts in your mouth 5: Very good, does not form a lump in the mouth during chewing 4: The food becomes slightly lumpy in the mouth during chewing, but is still fine. 3: The food becomes lumpy in the mouth during chewing, but is still somewhat comfortable. 2: The product becomes lumpy in the mouth during chewing and does not dissolve easily, so it is of poor quality. 1: The food becomes ball-like in the mouth during chewing and is difficult to dissolve.

[0030] The results of the sensory evaluation are shown in Table 2. Regardless of the source of the starch hydrolysate, it was confirmed that bread containing starch hydrolysates with a DE of 11 or more had reduced deterioration in surface condition and texture even when reheated in the microwave or refried.

[0031] [Test 2: Bread production (addition amount of starch hydrolysate)] A composition for reheating bread was prepared according to the formulation in Table 3 below using starch hydrolyzate D as the starch hydrolyzate, and bread was produced using the sponge method in the same process as in Test 1. The produced bread was cooled and then stored in a refrigerator.

[0032] [Table 3]

[0033] A sensory evaluation of the bread that had been reheated in the microwave and re-fried was performed using the same evaluation method and criteria as in Test 1. The results are shown in Table 3. It was confirmed that bread containing 1 to 40% by mass of starch hydrolysate D with DE16.5 per 100% by mass of flour is highly effective in preventing deterioration of the surface condition and texture even when reheated in the microwave or by refrying.

[0034] [Test 3: Bread production (addition of rice flour)] Compositions for reheated bread containing starch hydrolysates were prepared in the formulations shown in Table 5 below using rice flour with damaged starch amounts of 12, 20, and 24 mass%, respectively, as shown in Table 4 below. Bread was produced using the sponge method with the same process as in Test 1, and the produced bread was cooled and then stored in a refrigerator.

[0035] [Table 4]

[0036] [Table 5]

[0037] A sensory evaluation was performed on bread that had been reheated by reheating in the microwave, refrying, or rebaking using the same evaluation method and criteria as in Test 1. The methods for reheating in the microwave and refrying were the same as in Test 1, and rebaking was performed as follows. <How to rebake> Frozen bread weighing approximately 47 g each was heated in an oven (260°C for 2 minutes).

[0038] The results of the sensory evaluation are shown in Table 5. Reheating by rebaking had the same effect as reheating in the microwave or refrying. It was also confirmed that bread containing both starch hydrolysates with DE of 11 or more and rice flour with 10% or more damaged starch by mass showed more significant inhibition of deterioration of the surface condition and texture by reheating than bread containing only starch hydrolysates or only rice flour (Comparative Example 2). The effect was particularly notable for bread containing rice flour with 20% or more damaged starch by mass.

Claims

1. An improving agent for reheated bread, containing starch hydrolysate with a DE of 11 or higher as the active ingredient.

2. The improving agent for reheated bread according to claim 1, wherein the DE is 11 to 33.

3. The reheated bread improving material according to claim 1, which is a microwave-reheated texture improving material for refrigerated or frozen bread.

4. A composition for reheating bread, comprising the improving agent for reheating bread according to claim 1 in an amount of 1 to 40% by mass based on 100% by mass of flour.

5. The composition for reheating bread according to claim 4, containing rice flour having a damaged starch content of 10% by mass or more at 0.1% by mass or more per 100% by mass of the grain flour.

6. A dough for reheating bread, comprising the composition according to claim 4 or 5.

7. Bread obtained by heating the dough for reheating bread according to claim 6.

8. The bread according to claim 7, which is refrigerated or frozen.

9. A method for improving the texture of bread after reheating in a microwave oven, which uses the improving agent for reheated bread according to any one of claims 1 to 3.

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