Water-in-oil emulsified composition for bakery food

Abstract

To provide bread good in texture, in particular, bread which is good in a crispness feel and a mellow feel even after microwave-reheated and also even when thawed by microwave reheating in a case where it is frozen after baking.SOLUTION: Bread is produced with a water-in-oil emulsified composition satisfying all of the following conditions (1) to (3): (1) soy milk is contained in a water phase as a solid content at 3 wt.% or more and 20 wt.% or less; (2) the composition contains exomaltotetraohydrolase; and (3) the composition contains propylene glycol fatty acid ester and / or polyglyceryl fatty acid ester. A water extract from a whole fat soybean which has a weight ratio of protein to carbohydrate of 100 to 200% is preferably used as the soy milk.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to improving the texture of bakery foods, particularly breads that are reheated in a microwave oven before eating. [Background technology]

[0002] When bread is reheated in a microwave oven, it is soft immediately after heating, but over time it hardens rapidly, resulting in a poor bite. This undesirable texture is also described as "rubbery" or "tough." One of the mechanisms of hardening is thought to be that rapid heating destroys starch granules, dissolving a paste-like substance that fills the gaps between the granules and forms an amylose gel network (Non-Patent Document 1). In addition, after heating, moisture is rapidly lost, and the texture tends to become dry.

[0003] Patent Document 1 is an application relating to a texture improver for use when heated in a microwave oven, which is characterized by containing an alginic acid ester. Patent Document 2 discloses a technology for producing bread that is soft and melts in the mouth even after being heated in a microwave oven by adding an aerated mixture containing fats and oils, egg yolks, and salt during the mixing of bread dough. Patent Document 3 is an application relating to an oil and fat composition for use in kneading bread, which contains 2% or more by mass each of glycerin mono fatty acid ester and (diglycerin mono fatty acid ester / propylene glycol fatty acid ester), and describes that the composition produces soft, crisp bread and is also suitable for heating in a microwave oven.

[0004] In recent years, "baked and frozen bread," which is bread that has been completely baked and then frozen, has become increasingly popular. If this is directly defrosted in a microwave oven, the heating time is longer, resulting in a significant deterioration in quality. In other words, there is a demand for more effective technology to give bread the ability to withstand microwave reheating.

[0005] Patent Document 4 is an application relating to a highly hydrated bread dough containing processed starch, an oxidizing agent, and a heat-resistant protease, and describes that it produces bread and frozen bread that are less prone to shrinkage and dryness even when cooled after being heated in a microwave oven.

[0006] On the other hand, Patent Document 5 is an application relating to a water-in-oil emulsion composition for bakery foods, which is characterized by containing exomaltotetraohydrolase and a water extract from full-fat soybeans, the soybean extract having a weight ratio of protein to carbohydrate of 100 to 200%, in an amount of 3% by weight or more and 20% by weight or less as solids in the aqueous phase, and discloses that the composition has a good "moist feeling" and "melt in the mouth" even in bread that is frozen after baking. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2002-281915 A [Patent Document 2] Patent No. 6330305 [Patent Document 3] Patent Publication No. 2022-175885 [Patent Document 4] Patent Publication No. 2022-092687 [Patent Document 5] JP 2023-46138 A [Non-patent literature]

[0008] [Non-Patent Document 1] "Carbohydrate research using cooking science: Cooking and science of carbohydrate foods" Midori Kozai, Applied Glycoscience, Vol. 9, No. 4, page. 230-237 (2019) Summary of the Invention [Problem to be solved by the invention]

[0009] To provide bread having a good texture, particularly bread having a good "crispness" and "moistness" even after reheating in a microwave oven, and even when baked and frozen bread is reheated in a microwave oven. [Means for solving the problem]

[0010] When the present inventors checked the conventional techniques, they found that the technique of Patent Document 1 did not always provide sufficient effects. The technique of Patent Document 3 required a large amount of emulsifier, totaling 10 to 30% by mass, to be blended into the oil and fat composition, which could affect the flavor. The technique of Patent Document 4 required a specific dough blend ratio, which was problematic in that it was not versatile.

[0011] The inventors further conducted intensive research and discovered that a synergistic effect can be achieved by combining the technology of Patent Document 5 with a specific emulsifier, and that bread with a good texture can be obtained even when thawed by reheating in a microwave after freezing, thereby completing the present invention.

[0012] That is, the present invention 1. A water-in-oil emulsion composition for bakery foods, which satisfies all of the following conditions (1) to (3). (1) The soy milk contains 3% by weight or more and 20% by weight or less of solids in the aqueous phase. (2) Contains exomaltotetrahydrolase (3) Contains propylene glycol fatty acid ester and / or polyglycerin fatty acid ester 2. The water-in-oil emulsion composition for bakery foods according to 1, wherein the soy milk is a water extract from full-fat soybeans and has a weight ratio of protein to carbohydrate of 100 to 200%. 3. The water-in-oil emulsion composition according to 1 or 2, which is for reheating in a microwave oven and eating. 4. The water-in-oil emulsion composition according to 1 or 2, which is for use in bakery foods that have a freezing process after baking. 5. The water-in-oil emulsion composition according to 3, which is for use in bakery foods that have a freezing process after baking. 6. A method for producing a bakery food for reheating in a microwave oven, comprising the step of blending 2 parts by weight or more of the water-in-oil emulsion composition described in 6.1 per 100 parts by weight of cereal flour. 7. A method for improving the texture of bakery foods after reheating in a microwave oven, comprising the step of blending 2 parts by weight or more of the water-in-oil emulsion composition described in 1 per 100 parts by weight of cereal flour. A method for improving the texture of bakery foods after reheating in a microwave oven, which includes a step of blending 2 parts by weight or more of the water-in-oil emulsion composition described in 8.1 per 100 parts by weight of cereal flour, and which has a post-baking freezing step. It is. Effect of the Invention

[0013] According to the present invention, it is possible to provide bread having a good texture, particularly bread having a good "crispness" and "moistness" even after reheating in a microwave oven, and even when frozen bread after baking is reheated in a microwave oven. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The present invention will be specifically described below.

[0015] (Bakery foods) In the present invention, bakery foods refer to foods obtained by adding water, fats and oils, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavorings, and other ingredients as necessary to cereal flour such as wheat flour or rice flour as the main raw material, and baking and heating the dough obtained through a kneading process. Examples of such bakery foods include breads such as sweet bread, sliced ​​bread, table rolls, cooked bread, and Danish pastries, and baked goods such as waffle cones for frozen desserts, choux puffs, tart dough (base), pies, cookies, and various cakes, but the present invention is particularly effective in breads. Any of the commonly used sponge method, straight method, frozen dough method, and refrigerated dough method can be used as a method for making breads.

[0016] (Water-in-oil emulsion composition) The water-in-oil emulsion composition of the present invention is characterized by containing soy milk, enzymes, and emulsifiers described below. As the fat and oil blend, a known water-in-oil emulsion composition or a blend of plastic fats and oils for kneading into bread can be used, but for example, a water-in-oil emulsion composition in which the melting point of the oil phase is 20°C to 35°C, and the SFC (solid fat content) is 20 to 60% at 10°C, 5 to 50% at 20°C, and 0 to 20% at 30°C is preferred. As the oil and fat raw material, any known edible oil and fat can be used, for example, vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil, etc., animal oils and fats such as milk fat, beef tallow, lard, fish oil, whale oil, etc., and / or these alone or mixed oils, or processed oils and fats obtained by subjecting them to one or more treatments selected from hardening, fractionation, interesterification, etc. These can be used alone or in combination of two or more kinds.

[0017] The method for producing the water-in-oil emulsion composition is not particularly limited, but it can be produced by pre-emulsifying the oil phase and the water phase as in the usual way, followed by quenching and kneading with a scraping-type quenching and kneading device such as a combinator, perfector, or votator. The oil phase can be prepared by adding, dissolving and / or dispersing oil-soluble ingredients such as colorants, antioxidants, and flavors to melted fats and oils as necessary. The water phase can be prepared by adding, dissolving and / or dispersing water-soluble dairy ingredients, and, as necessary, table salt, sugars, inorganic salts, etc. to water or warm water.

[0018] In the present invention, the aqueous phase refers to a mixture of water and water-soluble raw materials among the raw materials of the water-in-oil emulsion composition. The content of the aqueous phase in the water-in-oil emulsion composition is 10 to 35% by weight, preferably 12 to 30% by weight, and more preferably 13 to 27% by weight. By setting the amount of the aqueous phase in an appropriate range, the manufacturing suitability can be improved.

[0019] (Soy milk) By blending soy milks in the aqueous phase of the water-in-oil emulsion composition of the present invention, it is possible to impart a good "moist feeling" to bakery foods. As the soy milks, it is preferable to use a soy extract which is an aqueous extract from full-fat soybeans and has a weight ratio of protein to carbohydrate of 100 to 200%. One form of such a soybean extract is low-fat soy milk. This has a lipid content in the solid content and a weight ratio of protein to carbohydrate (hereinafter, sometimes referred to as P / C content) within the above range. Incidentally, in general soy milk (full-fat soy milk) obtained by extracting full-fat soybeans by a known method and removing bean curd refuse, the lipid content in the solid content is 20% by weight or more and the P / C content exceeds 250. To obtain low-fat soy milk, a method of separating lipids from a slurry (ground soybean liquid) or full-fat soy milk by high-speed centrifugation or the like, or a method of transferring lipids to the bean curd refuse side when separating the bean curd refuse from the slurry can be used. In a more preferred embodiment, the effects of the present invention can be further improved by using as a raw material full-fat soybeans that have been pre-heat-treated, preferably full-fat soybeans having an NSI (water-soluble nitrogen index) of 15 to 77, more preferably 40 to 70. For this method, the method described in JP-A-2012-16348 can be referenced, for example. Soy milk or soy extract can be blended as a part or the whole of the aqueous phase. The blending amount is 3% by weight or more and 20% by weight or less, preferably 5 to 15% by weight, as solids in the aqueous phase. Examples of the protein in the aqueous phase are 1 to 15% by weight, preferably 2 to 10% by weight, and the solids in the water-in-oil emulsion are 0.1 to 8% by weight, preferably 0.5 to 6% by weight. By making the blending amount within this range, the effects of the present invention can be easily obtained.

[0020] (Exomaltotetrahydrolase) The water-in-oil emulsion composition of the present invention uses exomalttetrahydrolase (G4 amylase), which is a type of amylase. This makes it possible to obtain bakery foods that are less "sticky" and have good melt-in-the-mouth properties. There is no particular restriction on the origin of the exomalttetrahydrolase to be added, and a commercially available preparation for food use can be appropriately selected and used, for example, product name: Denabake(R) EXTRA (6,500 U / g) (manufactured by Nagase ChemteX Corporation). When the above-mentioned Denabake(R) EXTRA is used, the amount of the mixture can be, for example, 0.01 to 1% in the water-in-oil emulsion, more preferably 0.01 to 0.08%.

[0021] (emulsifier) The oil-in-water emulsion composition of the present invention contains a propylene glycol fatty acid ester and / or a polyglycerin fatty acid ester as an emulsifier, which allows the production of bakery foods that have a good "crispness" after reheating in a microwave oven. Propylene glycol fatty acid esters preferably have an HLB of 5 or less, more preferably an HLB of 4.5 or less, and even more preferably an HLB of 4 or less. In addition, it is preferable that the constituent fatty acids are mainly saturated fatty acids having a carbon number of 20 or more. A specific example is the commercially available "Rikemal PB-100" (manufactured by Riken Vitamin Co., Ltd., propylene glycol fatty acid ester, constituent fatty acid: mainly behenic acid, HLB 3.4). The polyglycerol fatty acid ester preferably has an HLB of 5 or more, more preferably an HLB of 6 or more, and most preferably an HLB of 7 or more. A specific example is the commercially available "Poem DS-100A" (manufactured by Riken Vitamin Co., Ltd., diglycerol monostearate, HLB 7.7). The amount of emulsifier is preferably 0.3% by weight or more in the water-in-oil emulsion composition, more preferably 0.5% by weight or more, and even more preferably 0.8% by weight or more. There is no particular upper limit, but if the amount is too high, the melting in the mouth may deteriorate, more specifically, a chewy or cohesive feeling may occur, so the amount is preferably 2.5% by weight or less, more preferably 2% by weight or less. When multiple types of emulsifiers are used in combination, it is preferable that the total amount of the emulsifiers is within the above numerical range. By using an appropriate amount of emulsifier in combination with the above-mentioned soy milk and enzyme (exomaltotetrahydrolase), the effect is synergistically increased.

[0022] (For reheating in microwave) The water-in-oil emulsion composition of the present invention exerts its effect in bakery foods, particularly breads, which are reheated in a microwave oven before eating. More specifically, breads that have good "crispness" and "moistness" even after reheating in a microwave oven can be produced. Hereinafter, reheating in a microwave oven may be referred to as "microwave heating".

[0023] (Bakery foods with a freezing process after baking) The water-in-oil emulsion composition of the present invention exerts its effect in bakery foods, particularly breads, which are subjected to a freezing process after baking. In the present invention, this may be referred to as "baked and frozen bread". Baked and frozen bread refers to bread that is completely baked and then subjected to a freezing process, stored and distributed in a frozen state, and then thawed and eaten. Methods for thawing bread that has been frozen after baking generally include natural thawing at room temperature, as well as short-term reheating in an oven, toaster oven, microwave oven, etc. However, according to the present invention, even when thawing by reheating in a microwave oven, which is likely to cause significant deterioration in quality, breads that have good "crispness" and "moistness" can be produced.

[0024] The water-in-oil emulsion composition having the above-mentioned composition is kneaded into bakery dough for use. A specific mode of use may be the same as that of a commonly known oil for kneading, for example, a method of kneading ingredients other than the water-in-oil emulsion composition for a certain period of time, adding the water-in-oil emulsion composition, and further mixing can be exemplified. The blending amount is 2 to 20% by weight, preferably 3 to 15% by weight, and more preferably 3 to 10% by weight, based on 100 parts by weight of flour. By setting the blending amount within this range, the effect of the present invention can be easily obtained.

[0025] (Other raw materials) In addition to the above, emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, sugars, sweeteners, salts, etc. may be appropriately added to the water-in-oil emulsion composition of the present invention and bakery foods using the same, as long as the effects of the present invention are not impaired. It is also preferable to add glucose oxidase to improve dough workability. EXAMPLES

[0026] The present invention will be described in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified.

[0027] (Verification 1) Screening of emulsifiers (Preparation of water-in-oil emulsion composition) According to the formulations in Table 1, the oil phase and the water phase were prepared by a conventional method, and after preliminary emulsification, all the raw materials were mixed, and then rapidly cooled and kneaded in a combinator to produce water-in-oil emulsion compositions (1) to (6). Each emulsifier is separately shown in Table 2.

[0028] Table 1: Composition of water-in-oil emulsion composition (unit: parts) TIFF2025065761000001.tif82168

[0029] (Table 2) Emulsifiers used in Verification 1 (all manufactured by Riken Vitamin Co., Ltd.) TIFF2025065761000002.tif47145

[0030] (Bread production and evaluation) Bread was produced and baked according to the recipe and production conditions in Table 3. The baked bread was allowed to cool at room temperature (20°C, same below) for 60 minutes, then placed in a bag, flash frozen (-40°C, 1 hour), and then stored in a freezer (-20°C). In addition, some of the prototypes were stored at room temperature without being frozen, and were then subjected to a microwave reheating test the following day.

[0031] (Table 3) Bread composition and manufacturing conditions TIFF2025065761000003.tif74145

[0032] (evaluation) The resulting bread was subjected to the following sensory evaluation by eight experienced panelists. The evaluation was made by consensus on a maximum of 5 points.

[0033] (Evaluation after firing and cooling) After baking and cooling, the bread was evaluated for "moistness" at room temperature.

[0034] (Evaluation after storing at room temperature and reheating in a microwave oven) After baking and cooling, the bread was stored at room temperature for 24 hours and then reheated in a microwave (500W, 15 seconds per piece). After heating, the pieces were left to stand at room temperature for 15 minutes and then subjected to a sensory evaluation for "crispness" and "moistness."

[0035] (Evaluated after freezing and reheating in a microwave) Bread stored in the freezer was reheated in a microwave oven to thaw it (500W, 45 seconds per piece). After heating, the pieces were left to stand at room temperature for 15 minutes and then subjected to a sensory evaluation for "crispness" and "moistness."

[0036] The results of each sensory evaluation are shown in Table 4. In Test Example 2, which used emulsifier A (propylene glycol fatty acid ester), and Test Example 3, which used emulsifier B (polyglycerin fatty acid ester), a significant improvement in "crispness" was observed even when the product was reheated in a microwave after freezing.

[0037] (Table 4) Sensory evaluation results of verification 1 TIFF2025065761000004.tif59168

[0038] (Verification 2) Using emulsifiers A and B, whose effectiveness was confirmed in verification 1, water-in-oil emulsion compositions (7) to (12) were produced according to the formulations in Table 5 under the same production conditions as verification 1. In order to improve dough workability (bread making properties), a glucose oxidase preparation ("Hyderase 15", Amano Enzyme) was added at 0.01% (not shown in the table). The composition of low-fat soy milk is shown in Table 6. The G4 amylase (exomaltotetrahydrolase) enzyme (preparation) used was "Denabake EXTRA" (Nagase ChemteX, mold-derived, enzyme concentration 3%).

[0039] Table 5: Blends and compositions of water-in-oil emulsion compositions (7) to (12) (unit: parts) TIFF2025065761000005.tif82169

[0040] (Table 6) Composition of low-fat soy milk (Binatsume (R), Fuji Oil Co., Ltd.) TIFF2025065761000006.tif60145

[0041] (Bread production and evaluation) Bread was similarly produced using the water-in-oil emulsion compositions (7) to (12) and (2) produced in Verification 1, and freezing and microwave reheating tests and a sensory evaluation were performed. The evaluation results are shown in Table 7. For the "storage at room temperature → heating in the microwave" and "frozen → heating in the microwave" tests, products that achieved a score of 3 or more for both "crispness" and "moistness" were deemed to have passed the overall evaluation.

[0042] (Table 7) Sensory evaluation results for verification 2 TIFF2025065761000007.tif54169

[0043] (Evaluation and Consideration) By using soy milk (low-fat soy milk) in the aqueous phase and blending emulsifier A or B with a water-in-oil emulsion composition containing G4 amylase, bread of acceptable quality was obtained (Examples 1 to 4). Here we further consider the factors behind the effects and synergistic effects. "Comparative Example 1" (water-in-oil emulsion composition (2)) contains the same amount of emulsifier A as Example 1 (water-in-oil emulsion composition (7)), but does not contain soy milk or G4 amylase. "Reference Example" (water-in-oil emulsion composition (12)) contains the same amounts of soy milk and G4 amylase as in Example 1, but does not contain emulsifier A. In other words, it can be said that Example 1 corresponds to a combination of the components of Comparative Example 1 and the reference example. Looking at the evaluation results of Example 1, a clear improvement in "crispness" is observed, which can be said to be mainly the effect of emulsifier A. In other words, by using emulsifier A in combination with soy milk and G4 amylase, they exert a synergistic effect. It has become clear that the technology disclosed in the present invention makes it possible to obtain bread with a good crispness and moistness by reheating in a microwave oven, and even by reheating bread that has been frozen after baking in a microwave oven.

[0044] (Verification 3) Adding emulsifiers directly to bread dough Bread was similarly prepared using the water-in-oil emulsion composition (12) and adding 0.1% by weight of emulsifier A to the formulation in Table 3 (Comparative Example 3). That is, the content of emulsifier A in the bread dough was the same as in Example 1, in which emulsifier A was formulated as a water-in-oil emulsion composition. The results of these evaluations are shown in Table 8. It was confirmed that emulsifier A exerts a significant effect of improving texture when incorporated into bread dough as a water-in-oil emulsion composition containing emulsifier A.

[0045] (Table 8) Sensory evaluation results of verification 3 TIFF2025065761000008.tif91145

Claims

1. A water-in-oil emulsion composition for bakery foods, which satisfies all of the following conditions (1) to (3): (1) The soy milk contains 3% to 20% by weight of solids in the aqueous phase. (2) Contains exomaltotetrahydrolase (3) Contains propylene glycol fatty acid ester and / or polyglycerin fatty acid ester

2. 2. The water-in-oil type emulsion composition for bakery foods according to claim 1, wherein the soy milk is a water extract from full-fat soybeans and has a weight ratio of protein to carbohydrate of 100-200%.

3. 3. The water-in-oil emulsion composition according to claim 1, which is for reheating in a microwave oven and eating.

4. 3. The water-in-oil emulsion composition according to claim 1, which is for use in bakery foods that have a freezing process after baking.

5. The water-in-oil emulsion composition according to claim 3, which is for use in bakery foods that have a freezing process after baking.

6. A method for producing a bakery food for reheating in a microwave oven, comprising the step of blending 2 parts by weight or more of the water-in-oil emulsion composition according to claim 1 per 100 parts by weight of cereal flour.

7. A method for improving the texture of bakery foods after reheating in a microwave oven, comprising the step of blending at least 2 parts by weight of the water-in-oil emulsion composition according to claim 1 per 100 parts by weight of cereal flour.

8. A method for improving the texture of bakery foods after reheating in a microwave oven, which comprises a step of mixing 2 parts by weight or more of the water-in-oil emulsion composition according to claim 1 per 100 parts by weight of cereal flour and which has a post-baking freezing step.

Images