Bread and method for increasing elongation of the same

Abstract

To provide means for imparting elongation characteristics like rice cake to a heated bread.SOLUTION: This bread contains: (A) 20 or more pts.mass of hydroxypropylated starch with respect to 100 pts.mass of grin flour; and (B) active gluten.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to breads and to a method for increasing the spread of breads. [Background technology]

[0002] It is generally known that a soft and chewy texture is one of the preferred textures of breads. In order to impart a chewy texture to breads, bakery products containing hydroxypropylated starch, hydroxypropylated crosslinked starch, etc. derived from gelatinized glutinous tapioca starch have been disclosed (Patent Document 1).

[0003] It is also known that the extensibility of the kneaded dough before heating contributes to the volume and bread-making properties after heating, and various means for solving this problem have been disclosed. For example, Patent Document 2 describes that in order to improve the extensibility deteriorated by resistant starch, extra-strong flour with a high protein content of 15 to 18 mass% wheat protein is used as part of the wheat flour, and active gluten and gliadin are added to the resistant starch and kneaded. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2016 / 046867 [Patent Document 2] JP 2008-142016 A

[0005] On the other hand, what is disclosed in the above patent document is merely the realization of a chewy texture, but there is no specific disclosure of imparting to breads after heating the property of stretching like mochi when pulled. Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a means for imparting stretchy properties like mochi to bread after heating. [Means for solving the problem]

[0007] Means for Solving the Problems The present inventors, after extensive research, have discovered that bread containing (A) a specific amount of hydroxypropylated starch and (B) active gluten has the property of stretching like mochi after heating, and have thus completed the present invention.

[0008] Examples of embodiments of the present invention include, but are not limited to, the following. [1] 1. Bread comprising: (A) 20 or more parts by mass of hydroxypropyl starch per 100 parts by mass of flour; and (B) active gluten. [2] The bread according to [1], wherein the hydroxypropylated starch contains hydroxypropylated starch made from tapioca starch as a raw material starch. [3] The bread according to [1] or [2], wherein the hydroxypropylated starch comprises hydroxypropylated phosphate cross-linked starch made from waxy tapioca starch as a raw starch. [4] The bread according to any one of [1] to [3], wherein the hydroxypropylated starch comprises a pregelatinized hydroxypropylated starch and a non-pregelatinized hydroxypropylated starch. [5] (B) Bread according to any one of [1] to [4], in which the active gluten is 1 part by mass or more per 100 parts by mass of flour. [6] A method for increasing the stretchability of bread after heating, comprising heating a bread dough containing (A) 20 or more parts by mass of hydroxypropyl starch per 100 parts by mass of flour, and (B) active gluten. Effect of the Invention

[0009] According to the configuration of the present invention, bread having the property of stretching like mochi after heating can be obtained. [Brief description of the drawings]

[0010] [Figure 1] 1 is an image of a croissant during elongation evaluation in Test Example 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In the present specification, "raw starch" refers to raw starch that is the primary raw material for processed starch. Examples of raw starch include corn starch, waxy corn starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, rice starch, waxy rice starch, pea starch, mung bean starch, sweet potato starch, wheat starch, sago starch, etc.

[0012] In this specification, the viscosity of starch is measured by preparing a water suspension of starch to a specified final concentration, heating it to 90°C in a boiling bath with stirring, cooling it to a specified temperature, and correcting the concentration by replenishing the evaporated water. Measurements are performed with a B-type viscometer (BM type) using rotor No. 1 (viscosity less than 100 mPa·s), rotor No. 2 (viscosity 100 mPa·s to less than 500 mPa·s), rotor No. 3 (viscosity 500 mPa·s to less than 2000 mPa·s), or rotor No. 4 (viscosity 2000 mPa·s or more) at a rotation speed of 60 rpm.

[0013] In this specification, "flour" refers to cereal flour (wheat flour (strong flour, medium flour, weak flour, whole wheat flour, etc.), rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, barnyard millet flour, etc.) and starch (including raw starch, as well as all starches such as processed starch, pregelatinized starch, physically treated starch, etc.).

[0014] [Bread] The breads of the present invention are characterized by containing (A) a specific amount of hydroxypropylated starch and (B) active gluten.

[0015] (Component (A): Specific amount of hydroxypropylated starch) The bread of the present invention contains a specific amount of hydroxypropylated starch as component (A).

[0016] In this specification, the term "hydroxypropylated starch" generally refers to a hydroxyl group-substituted modified starch obtained by reacting starch with propylene oxide in a conventional manner.

[0017] The hydroxypropylated starch used in the present invention may be gelatinized or non-gelatinized (β-starch). For example, any one of the hydroxypropylated starches described herein may be used alone or in combination of two or more thereof in the food product of the present invention.

[0018] In one embodiment, the hydroxypropylated starch is a non-crosslinked starch, from the viewpoint of more significantly exhibiting the effects of the present invention. In one embodiment, the hydroxypropylated starch is a hydroxypropylated phosphate cross-linked starch, which can be obtained, for example, by reacting a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride by a known method simultaneously or at different times with the hydroxypropylation reaction. In one embodiment, the hydroxypropylated starch is a starch that has been subjected to an enzyme treatment or a physical treatment, such as moist heat or dry heat treatment, either before or after hydroxypropylation.

[0019] The raw starch for the hydroxypropylated starch is not particularly limited, but from the viewpoint of more significantly achieving the effects of the present invention, it preferably includes tapioca starch or glutinous tapioca starch, and more preferably includes glutinous tapioca starch.

[0020] From the viewpoint of more significantly exhibiting the effects of the present invention, the degree of substitution (DS) of the hydroxypropylated starch is preferably 0.02 to 1.0, more preferably 0.05 to 0.5, even more preferably 0.08 to 0.3, and even more preferably 0.1 to 0.2. In this specification, the degree of substitution of a processed starch is an index showing the substitution ratio of functional groups of the starch, and when all three free hydroxyl groups of the glucose residues constituting the starch are substituted, the degree of substitution is defined as 3. In this specification, the degree of substitution of a hydroxypropylated starch is determined by the following procedure. <Method for determining the degree of substitution of hydroxypropylated starch> (1) Calculate the weight percentage of hydroxypropyl groups in hydroxypropylated starch (referred to as HP (%)) using the method described in the Hydroxypropyl Starch section of the "10th Edition of the Japanese Standards for Food Additives" (2024, Ministry of Health, Labor and Welfare and Consumer Affairs Agency). (2) Based on the obtained HP value, the degree of substitution (DS) is calculated according to the following formula: DS = (162 x HP) / (5900 - 58 x HP)

[0021] From the viewpoint of more significantly exhibiting the effects of the present invention, the sedimentation volume of the hydroxypropylated starch is preferably 6 to 10 mL, more preferably 7 to 10 mL, even more preferably 8 to 10 mL, still more preferably 9 to 10 mL, and particularly preferably 9.5 to 10 mL. In this specification, the sedimentation volume is measured by the following method. <Method of measuring sedimentation volume> Weigh out 150 mg of starch sample (solids equivalent) into a test tube, and pour in 15 mL of a previously prepared reagent (prepared with 26% ammonium chloride, 10% zinc chloride, and 64% water). Next, use a bench vibrator to uniformly disperse the starch sample in the test tube, immediately place it in a boiling bath and heat for 10 minutes, then cool to 25-35°C. Then, disperse the starch sample in the test tube again using a bench vibrator, pour 10 mL into a 10 mL measuring cylinder, and leave it at 25°C for 20 hours. The volume of the precipitate (mL) is the "sedimentation volume" value.

[0022] Specific examples of starches as component (A) include RareTap ST, Matsutani Marigold, and Farinex TG600 (all manufactured by Matsutani Chemical Industry Co., Ltd.).

[0023] The viscosity of the hydroxypropylated starch of component (A) in a 4 mass% paste at 30° C. is preferably 1000 to 3500 mPa·s, more preferably 1500 to 3200 mPa·s, and even more preferably 1800 to 3100 mPa·s.

[0024] From the viewpoint of significantly achieving the effects of the present invention, the content of the (A) component is preferably 20 parts by mass or more, more preferably 25 parts by mass or more, even more preferably 30 parts by mass or more, and even more preferably 40 parts by mass or more, for example, 42 parts by mass or more, 45 parts by mass or more, 48 parts by mass or more, and particularly preferably 50 parts by mass or more, per 100 parts by mass of the flour. The content of the (A) component can be, for example, 90 parts by mass or less, 80 parts by mass or less, 70 parts by mass or less, or 60 parts by mass or less. If the content of the (A) component is less than 20 parts by mass per 100 parts by mass of the flour, the stretchability of the bread after heating is significantly reduced.

[0025] From the viewpoint of more significantly achieving the effects of the present invention, the content of the hydroxypropylated starch of component (A) made from tapioca (non-glutinous and waxy) as the raw starch is preferably 20 parts by mass or more, more preferably 25 parts by mass or more, even more preferably 30 parts by mass or more, even more preferably 40 parts by mass or more, for example, 42 parts by mass or more, 45 parts by mass or more, 48 parts by mass or more, and particularly preferably 50 parts by mass or more, per 100 parts by mass of grain flour. The content of component (A) can be, for example, 90 parts by mass or less, 80 parts by mass or less, 70 parts by mass or less, or 60 parts by mass or less.

[0026] (Component (B): Active gluten) The breads of the present invention contain a specific amount of active gluten as component (B). In this specification, "active gluten" is also called vital gluten or powdered wheat protein, and is obtained by adding water to wheat flour or the like, kneading the mixture, washing with water, drying the resulting fresh gluten, and powdering it, and mainly contains glutenin and gliadin. The drying method is not particularly limited, and examples thereof include spray drying, flash drying, freeze drying, and vacuum drying, but flash drying, spray drying, or vacuum drying is preferred, and flash drying is more preferred. By adding water, active gluten can exhibit viscoelasticity similar to that of fresh gluten.

[0027] A specific example of active gluten is Pine Glu M (manufactured by Matsutani Chemical Industry Co., Ltd.).

[0028] The content of component (B) in the bread of the present invention is, from the viewpoint of significantly exerting the effects of the present invention, for example, 1 part by mass or more, preferably 2 parts by mass or more, more preferably 3 parts by mass or more, even more preferably 5 parts by mass or more, even more preferably 10 parts by mass or more, and particularly preferably 15 parts by mass or more, per 100 parts by mass of grain flour. The content of component (B) in the bread of the present invention is, from the viewpoint of providing a bread-like texture, for example, 30 parts by mass or less, preferably 25 parts by mass or less, and even more preferably 20 parts by mass or less, per 100 parts by mass of grain flour. As shown in the examples, if the content of component (B) exceeds 20 parts by mass per 100 parts by mass of grain flour, the texture may become sticky like mochi and too sticky.

[0029] In this specification, when the active gluten preparation contains excipients and other non-protein components, the amount of active gluten is determined based on the crude protein content of the active gluten preparation.

[0030] In this specification, the crude protein content is measured by the protein analysis method described in the "Food Labeling Standards" (Food Labeling Standards No. 139, March 30, 2015) "Attachment: Analysis Methods of Nutritional Components, etc."

[0031] The content of the (B) component in the bread of the present invention per 100 parts by mass of the (A) component is, from the viewpoint of more prominently exhibiting the effects of the present invention and imparting a bread-like texture, preferably 1 to 60 parts by mass, more preferably 2 to 50 parts by mass, and even more preferably 3 to 40 parts by mass, for example, 5 to 30 parts by mass.

[0032] (Other flours) The breads of the present invention may contain starch other than component (A). Examples of starches other than component (A) include raw starch, acetylated oxidized starch, acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, oxidized starch, sodium octenylsuccinate starch, starch acetate, phosphate monoesterified phosphate-crosslinked starch, phosphorylated starch, phosphate-crosslinked starch, sodium starch glycolate, sodium starch phosphate ester, gelatinized starch, acid-treated starch, enzyme-treated starch, and starch that has been physically treated, such as by moist heat or dry heat treatment.

[0033] In one embodiment, the breads of the present invention contain pregelatinized starch. The type of raw starch and the degree of processing of the pregelatinized starch are not particularly limited. From the viewpoint of more significantly achieving the effects of the present invention, it is preferable that the pregelatinized starch is made from a crosslinked processed starch rather than a non-processed starch, and more preferably contains hydroxypropylated crosslinked starch or acetylated crosslinked starch corresponding to component (A) among crosslinked starches, and further preferably contains pregelatinized hydroxypropylated starch and non-pregelatinized hydroxypropylated starch (β-hydroxypropylated starch). The cold water swelling degree is preferably 15 to 75 ml, more preferably 20 to 75 ml.

[0034] In this specification, pregelatinized starch generally refers to starch that has been gelatinized by adding moisture and heating, and what is generally distributed as pregelatinized starch is the product that has been further dried. Pregelatinized starch is also called instant starch because it absorbs moisture and gelatinizes again when dispersed in liquid such as water, and is used for purposes such as viscosity impartation. The method for measuring the cold water swelling degree of pregelatinized starch is as follows. First, 2.0 g (solid content equivalent) of a starch sample is uniformly dispersed in 50 mL of water, and this suspension is placed in a 100 mL measuring cylinder, adjusted to 100 mL with water, and allowed to stand for 24 hours. Thereafter, the volume (mL) of the opaque white layer is measured, and this value is taken as the cold water swelling degree (mL). The higher the degree of crosslinking, the smaller the swelling degree.

[0035] In one embodiment, the breads of the present invention contain 0.1 to 10 parts by mass, preferably 1 to 8 parts by mass, and more preferably 1 to 6 parts by mass of pregelatinized starch (including that which corresponds to component (A)) per 100 parts by mass of flour.

[0036] From the viewpoint of more prominently exhibiting the effects of the present invention, the breads of the present invention preferably contain wheat flour, and more preferably contain semi-hard flour (crude protein content of 10.5% by mass or more and less than 11.5% by mass), hard flour (crude protein content of 11.5% by mass or more and less than 13.5% by mass), or strongest flour (crude protein content of 13.5% by mass or more). The gluten contained in the wheat flour can further promote the spreadability of the breads of the present invention. The protein content of the wheat flour is preferably 10% by mass or more, more preferably 11% by mass or more, even more preferably 12% by mass or more, and even more preferably 13% by mass or more, for example 14% by mass or less.

[0037] (Other ingredients) The bread of the present invention may contain, as ingredients other than the (A) ingredient, the (B) ingredient, and other grain flour, starch hydrolysates, other sugars or carbohydrates [sugar, powdered syrup, starch syrup, oligosaccharides, monosaccharides (glucose, fructose, allulose, allose, sorbose, tagatose, etc.), sugar alcohols (sorbitol, maltitol, palatinit, allitol, reduced starch syrup, reduced dextrin, etc.)], dietary fiber, fats and oils (butter, etc.), salt, water, eggs (whole The composition may contain at least one selected from the group consisting of: eggs, egg whites, egg yolks, etc.), processed egg products, yeast, cheese, fresh cream, whole milk powder, skim milk powder, milk, proteins (gluten, soy protein, etc.), fruits, fruit juices, vegetables, coffee products, tea products, chocolate, cacao products, jams, leavening agents, thickeners (polysaccharide thickeners, etc.), emulsifiers, antioxidants, preservatives, sweeteners, seasonings, spices, fragrances, coloring agents, and pH adjusters.

[0038] The sugar content of the bread of the present invention is preferably 30 parts by mass or less, more preferably 25 parts by mass or less, and may be, for example, 1 part by mass or more, 2 parts by mass or more, 5 parts by mass or more, or 10 parts by mass or more, relative to 100 parts by mass of flour. In this specification, sugar refers to monosaccharides or disaccharides.

[0039] From the viewpoint of more prominently exerting the effects of the present invention, the lipid content of the breads of the present invention is preferably 2.5% by mass or more, more preferably 3% by mass or more, even more preferably 4% by mass or more, and even more preferably 5% by mass or more, based on the total amount of the breads, for example, 30 parts by mass or less, 25 parts by mass or less, 20 parts by mass or less, 15 parts by mass or less, or 10 parts by mass or less. Since breads with a high lipid content have a smaller contribution of gluten and the like in grain flour to the elongation, the effect of increasing elongation by component (A) is more prominent.

[0040] In this specification, the carbohydrates or lipids of breads refer to those derived from the bread dough. When the breads of the present invention have fillings (such as bean paste, cream, curry, etc.), glazes, toppings, etc., as elements other than the bread dough, the lipid and carbohydrate contents of the breads do not include the carbohydrates or lipids derived from these elements.

[0041] (Types and manufacturing methods of bread) The breads of the present invention refer to foods obtained by fermenting dough containing cereal flour and then heating it, and examples thereof include croissants, sweet buns (sweet bean buns, cream buns, etc.), bread rolls, brioches, Danish pastries, bagels, muffins, white bread, sliced ​​bread (square, mountain-shaped), savory bread (curry bread, etc.), baguettes, rye bread, campagne, focaccia, ciabatta, panettone, stollen, yeast donuts, waffles, naan, pita bread, etc. Among these, the breads of the present invention are preferably croissants, sweet buns, bread rolls, brioches, or Danish pastries, and more preferably croissants, sweet buns, or bread rolls, because they can more significantly exhibit the effects of the present invention and can easily achieve a texture that is typical of breads.

[0042] The breads of the present invention can be produced by known methods depending on the form. The dough can be kneaded using, for example, a sponge method or a straight method. The fermented dough is heated, for example, by baking, steaming, frying, or the like. Among these, baking is preferred as the heating method. The heating temperature is not particularly limited, but examples include 100 to 250°C, 130 to 230°C, and 150 to 220°C.

[0043] The breads of the present invention may be cooled (e.g., refrigerated or frozen) before or after the heating. The cooling temperature is, for example, 0°C or lower, preferably -10°C or lower, and more preferably -20°C or lower. By containing a high content of component (A), starch retrogradation is suppressed, and good elongation can be obtained by heating even after the cooling process. Examples of heating methods include microwave heating, steam heating (steaming, superheated steam heating, etc.), baking heating (grilling, stir-frying, etc.), frying heating, infrared heating, hot air heating, etc.

[0044] [Method for increasing the stretchability of bread] The method for increasing the spreadability of breads of the present invention comprises heating a dough containing (A) a specified amount of hydroxypropylated starch and (B) vital gluten.

[0045] Specific aspects of component (A), component (B), other cereal flour and other ingredients, as well as the form and manufacturing method of the breads, are the same as those described above under [Breads]. EXAMPLES

[0046] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. In the following examples, unless otherwise specified, "parts" refers to parts by mass, and "%" refers to % by mass. Furthermore, the blending amounts in the tables refer to parts by mass unless otherwise specified. "% of flour" refers to the weight percent per flour. "PO starch" in the tables refers to "hydroxypropylated starch."

[0047] (raw materials) The processed starches used were those shown in Table 1 (all manufactured by Matsutani Chemical Industry Co., Ltd.). In addition, Pine Glu M (crude protein content 75% by mass, manufactured by Matsutani Chemical Industry Co., Ltd.) was used as gluten. The hydroxypropylated phosphate cross-linked starch (ReaTap ST) had a degree of substitution of 0.13 and a sedimentation volume of 10 mL. The hydroxypropyl starch (Matsutani Marigold) had a degree of substitution of 0.16 and a sedimentation volume of 10 mL.

[0048] [Table 1]

[0049] (Bread preparation) Croissants, rolls, and bean-jam buns were prepared according to the following procedure. <Croissant> (1) The ingredients other than the roll-in oils and fats in Table 2 were mixed and frozen under the following conditions. Mixing L2H1↓L3H2 Baking temperature 24℃ Floor Time 0 minutes Retarder 15~18 hours (-3~5℃) (2) After thawing the dough, fold the roll-in fat (one continuous third fold and one fourth fold), form it into a 20 cm rod, and then cut it into approximately 2 cm round slices (divided weight 55-60 g). (3) The obtained dough was proofed for 60 minutes (33°C, 70% RH) and baked (top heat 240°C, bottom heat 240°C, 7.5 minutes (spray 10g / 4 pieces with water before baking)).

[0050] <Bread roll> (1) The ingredients of the sponge dough in Table 3 were mixed and fermented under the following conditions. Mixing medium L3H1 Baking temperature 26℃ Fermentation time: 2.5 hours (2) The raw materials in Table 3 were further added, kneaded and fermented under the following conditions. Honknead mixing L3H1↓L3H1 Baking temperature 28℃ Floor time 30 minutes Divided into 80g Bench time 20 minutes Forming Roll (3) The obtained dough was proofed for 50 minutes (38°C RH 85%) and baked [top heat 195°C, bottom heat 180°C, 10 minutes (spray 7g / 6 bottles before baking)].

[0051] <Bean-sweetened bean bread> (1) The ingredients of the sponge dough in Table 4 were mixed and fermented under the following conditions. Mixing medium L3H1 Baking temperature 26℃ Fermentation time: 2.5 hours (2) The raw materials in Table 3 were further added, kneaded and fermented under the following conditions. Honknead mixing L3H1↓L3H1 Baking temperature 28℃ Floor time 40 minutes Divide 25g Bench time 15 minutes Molded 10g of bean paste + 12g of bean paste are wrapped in (3) The obtained dough was proofed for 55 minutes (38°C RH 85%) and baked (top heat 195°C, bottom heat 175°C, 9.5 minutes).

[0052] (evaluation of stretch and texture) The evaluation of bread stretchability was carried out according to the following procedure. (1) Frozen bread was thawed at 25°C and then heated in a microwave at 700W for 5 seconds. (2) The breads were pinched with thumb and index finger on both sides, about 2 cm apart from the center, and stretched vertically and horizontally, and the stretchability of the breads was evaluated according to the following criteria. In addition, a person skilled in sensory evaluation who is engaged in the research and development of breads evaluated the texture (toughness and softness) of the breads according to the following criteria. <Evaluation of elongation> 〇: Stretches well △: Slightly stretchy ×: Does not stretch <Texture evaluation criteria> 〇: Very good △: Good ×: Bad

[0053] [Test Example 1: Comparison test of croissant stretchability] Croissants were prepared according to the recipe in Table 2, and evaluated for spreadability and texture. The evaluation results are shown in Table 2 and Figure 1. The bread in the Example spread, but the bread in the Comparative Example did not spread.

[0054] [Table 2]

[0055] [Test Example 2: Comparison test of bread stretchability] A bread roll was prepared according to the recipe in Table 3, and the stretchability and texture were evaluated. The evaluation results are shown in Table 3. The bread of the example was stretchable.

[0056] [Table 3]

[0057] [Test Example 3. Preparation of stretchy bean-jam bread] A stretchy bean-jam bun was prepared according to the recipe in Table 4 below. The bean paste was prepared according to the recipe in Table 5. The resulting bean-jam bun showed good stretchability for both the bread and the bean paste.

[0058]

Table 4

[0059]

Table 5

Claims

1. Bread containing (A) 20 or more parts by mass of hydroxypropyl starch per 100 parts by mass of grain flour, and (B) active gluten.

2. The bread according to claim 1 , wherein the hydroxypropylated starch comprises hydroxypropylated starch made from tapioca starch as a raw material starch.

3. 3. The bread according to claim 1 or 2, wherein the hydroxypropylated starch comprises hydroxypropylated phosphate cross-linked starch made from waxy tapioca starch as a raw starch.

4. 3. The bread according to claim 1 or 2, wherein the hydroxypropylated starch comprises pregelatinized hydroxypropylated starch and non-pregelatinized hydroxypropylated starch.

5. The bread according to claim 1 or 2, wherein the active gluten (B) is 1 part by mass or more per 100 parts by mass of the grain flour.

6. A method for increasing the stretchability of bread after heating, comprising heating a bread dough containing (A) 20 or more parts by weight of hydroxypropylated starch per 100 parts by weight of flour, and (B) active gluten.

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