Frozen pan texture improvement water-in-oil type emulsified fat composition

Abstract

To provide an oil in water type emulsified composition capable of producing, bread which has preferable moist feeling and soft feeling and which is produced by a freezing step, especially frozen bread which has been baked.SOLUTION: There is produced an oil in water type emulsified composition comprising, soybean protein, grease, starch and moisture, comprising pH of 7.5 or smaller, and comprising plasticity. A water extract obtained from whole fat soybean as the soybean protein containing material is the soybean extract whose mass ratio of protein to carbohydrate is 100-200 mass%. By blending the oil in water type emulsified composition to bread, even in frozen bread which has been baked in which, especially, significant moisture loss occurs, in a cooling step, a freezing / storing step and a thawing step after baking the bread, preferable texture can be acquired.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to improving the texture of bread produced using a freezing process, particularly bread frozen after baking. [Background technology]

[0002] The use of frozen bread in the manufacturing and distribution processes is increasing due to the need to improve the efficiency of manufacturing processes and bakery shops, save labor and space, and accommodate a wide variety of small quantities of bread, as well as consumer needs for delicious bread that can be enjoyed easily at any time. Methods of producing bread that include a freezing step include, for example, dough freezing, dough ball freezing, formed freezing, freezing after proofing, semi-baked freezing, and freezing after baking, each of which has its own advantages and disadvantages.

[0003] Among these, "post-baking freezing," in which fully baked bread is frozen, has the advantage that it can be eaten after natural thawing or a short reheating in an oven, toaster oven, microwave, etc., and can provide the required amount with minimal effort. However, there are issues with this, such as deterioration of texture and dryness, specifically a relatively noticeable loss of moistness and softness. Until now, little attention has been paid to this issue, which has been one of the reasons why the market has been slow to expand.

[0004] Patent Document 1 is an application for a frozen food product in which a side dish is sandwiched between baked bread, and describes how the high-hydration bread containing finely powdered wheat flour can prevent the bread from solidifying or becoming dry when reheated in a microwave oven. However, the problems associated with microwave heating are unique phenomena, and no solutions to these problems in other thawing methods are disclosed.

[0005] Patent Document 2 is an application relating to a crust modifier to be applied to the surface of bakery dough, which is made of an O / W emulsified oil and fat composition containing isolated soy protein, and it is also applicable to par-baked (semi-baked) dough, but there is no description of whether or not it has an effect of improving texture when frozen after baking. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2004-194518 A [Patent Document 2] JP 2018-143143 A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide an oil-in-water emulsified oil composition which can be used to produce bread having a good moist and soft feel, which has a freezing process, particularly bread which is frozen after baking. [Means for solving the problem]

[0008] The present inventors first carried out a detailed investigation of each process of baking and freezing bread and its effect on the texture of the final product, and found that moisture loss during cooling after baking, during frozen storage, and during thawing was a major factor. They further investigated materials that suppress this moisture loss, and found that an oil-in-water emulsified fat composition containing specific raw materials and having plasticity was effective, thus completing the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be specifically described below.

[0010] (Bread with freezing process) Examples of breads that have a freezing process during the manufacturing process include freezing of dough, freezing of dough balls, freezing of formed dough, freezing after proofing, freezing after partial baking, and freezing after baking. The oil-in-water emulsified fat composition of the present invention has a texture improving effect in all of these, but is particularly different from conventional materials in that it has a remarkable effect even in "freezing after baking", for which no effective improvement method has been known until now.

[0011] (Frozen bread after baking) Baked and frozen bread refers to bread that is completely baked and then frozen, stored and distributed in a frozen state, and then thawed before eating. Thawing can be done by natural thawing at room temperature, or by short-term reheating in an oven, toaster oven, microwave oven, etc.

[0012] (Type of bread, manufacturing method) There is no particular restriction on the type of bread to which the present invention is applicable, and it refers to bread obtained by using cereal flour such as wheat flour or rice flour as the main ingredient, adding ingredients such as water, fats and oils, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, enzymes, emulsifiers, flavors, etc. as necessary, kneading the dough obtained through a process, and baking and heating the dough, and examples of such bread include white bread, sweet bread, table rolls, cooked bread, Danish pastry, pizza, pita bread, naan, etc. There is also no particular restriction on the method of producing bread dough, and any of the commonly used methods such as the straight method, sponge method, frozen dough method, and refrigerated dough method can be used. The oil-in-water emulsified oil composition of the present invention may be added and mixed in the same manner as a normal oil-and-fat mixture during the process. Specifically, it may be mixed simultaneously with the main ingredient from the first half of the process, or may be added simultaneously with the oil-and-fat mixture during the second half of mixing, or after the oil-and-fat mixture has been mixed. The entire amount may be added at once, or may be added in several portions. The amount is 3% by weight or more and 55% by weight or less, more preferably 5 to 40% by weight, and even more preferably 5 to 30% by weight, based on 100 parts by weight of flour. If the amount is less than this, the effect of the present invention is difficult to obtain, and if the amount is more than this, it may be difficult to mix the dough uniformly.

[0013] (soy protein) The oil-in-water emulsified oil composition of the present invention is characterized by containing soybean protein as a protein-containing material, and more specifically, it desirably contains the following soybean extract (A) and / or (B): (A) A water extract from full-fat soybeans, the weight ratio of protein to carbohydrate being 100 to 200% by mass. (B) A water extract from defatted soybeans, the soybean extract having a carbohydrate content of 20% by weight or more and a weight ratio of protein to carbohydrate of 200 to 300% by weight. Soybean extracts (A) and (B) are further described below.

[0014] (Soybean extract (A)) An example of the present extract is low-fat soy milk. The lipid content in the solids and the weight ratio of protein to carbohydrates (hereinafter, sometimes referred to as P / C content) are in the above range. In general soy milk (full-fat soy milk) obtained by extracting full-fat soybeans by a known method and removing okara, the lipid content in the solids 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 okara side when separating the okara from the slurry can be used. In a more preferred embodiment, the effect of the present invention can be further improved by using full-fat soybeans that have been previously heat-treated as described above, preferably full-fat soybeans with an NSI (water-soluble nitrogen index) of 15 to 77, more preferably 40 to 70, as a raw material. For this method, the method described in JP-A-2012-16348 can be referenced.

[0015] (Soybean extract (B)) Examples of the extract of the present invention include powdered soy protein produced from defatted soybeans and powdered defatted soy milk. Commercially available products that meet the above conditions may be appropriately selected, such as the product name Soyafit 2000 (manufactured by Fuji Oil Co., Ltd.).

[0016] (Protein content) The oil-in-water emulsified oil composition of the present invention preferably contains 0.5 to 15% by weight of protein, particularly soybean protein. More preferably, it contains 1 to 10% by weight, and even more preferably, it contains 1.5 to 5% by weight. If it contains less than this, the effects of the present invention may be difficult to obtain. Note that a relatively high protein content may affect the texture of bread after freezing and thawing, particularly its softness, but this can be adjusted by increasing the amount of water absorption during the bread dough production process.

[0017] (Oils and fats) The fats and oils used in the oil-in-water emulsified fat and oil composition of the present invention may be any of vegetable fats and oils and animal fats that are used for food, 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, and other vegetable fats and oils, milk fat, beef tallow, lard, fish oil, whale oil, and other animal fats and oils, or processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. These may be used alone or in combination of two or more. The blending amount is preferably 10% by weight or more and 40% by weight or less, more preferably 15 to 35% by weight, and even more preferably 20 to 30% by weight, in the oil-in-water emulsified oil composition. Outside this range, the emulsion may become unstable, or it may become difficult to obtain physical properties suitable for kneading into bread dough.

[0018] (starch) The starch used in the oil-in-water emulsified oil composition of the present invention may be any starch that is used for food, and examples thereof include raw starches such as wheat starch, rice starch, glutinous rice starch, sago starch, tapioca starch, sweet potato starch, corn starch, and waxy corn starch, and processed starches obtained by subjecting these to crosslinking, gelatinization, etherification, esterification, decomposition, and the like. The blending amount is preferably 0.5% by weight or more and 10% by weight or less in the oil-in-water emulsified oil composition, and more preferably 2 to 8% by weight. If the blending amount is less than this amount, it may be difficult to maintain the plasticity suitable for kneading into bread, or the texture improving effect may be insufficient. If the blending amount is more than this amount, the texture of the bread may be impaired.

[0019] (moisture) The water content used in the oil-in-water emulsified oil composition of the present invention is not particularly limited as long as it is drinkable, and tap water, distilled water, ion-exchanged water, mineral water, etc. can be used. The water content of the oil-in-water emulsified oil composition of the present invention is preferably 40 to 80% by weight, including water derived from other raw materials, more preferably 50 to 75% by weight, and even more preferably 55 to 70% by mass. If the water content is more or less than this, the emulsion may become unstable, or it may become difficult to maintain physical properties suitable for kneading into bread dough.

[0020] (plasticity) The oil-in-water emulsified oil composition of the present invention is characterized in that it has plasticity as a property. Furthermore, the hardness measured by a rheometer at 5° C. is 150 to 500 g / 19.6 mm 2 (30mm diameter circular plunger, table speed 50mm / min), more preferably 180~450g / 19.6mm 2 , and most preferably 200-400g / 19.6mm 2 A plastic oil-in-water emulsified oil composition having such a hardness has physical properties that allow it to be easily kneaded uniformly into bread dough.

[0021] (pH of oil-in-water emulsified oil composition) The oil-in-water emulsified oil composition of the present invention is characterized in that its pH is 7.5 or less, more preferably 3.5 to 7. Depending on the pH of the oil-in-water emulsified oil composition after mixing of the raw materials or the pH of the lactic acid fermentation product when fermentation is stopped, it is preferable to appropriately adjust the pH to the desired value by adding an acid or, conversely, an alkali agent. The acid used for adjusting the pH may be any inorganic or organic acid that is used for food, for example, inorganic acids such as phosphoric acid, and organic acids such as lactic acid, citric acid, malic acid, succinic acid, acetic acid, and gluconic acid, and these may be used alone or in combination of two or more. Lactic acid bacteria may be added to the raw material to produce lactic acid by lactic acid fermentation. The lactic acid fermentation and the addition of an acid may also be used in combination.

[0022] (Lactic acid fermentation) In the oil-in-water emulsified oil composition of the present invention, as described above, a part or all of the raw material containing at least protein can be lactic acid fermented. In particular, it is preferable that the present extract is lactic acid fermented as the raw material containing protein, and when raw materials containing other proteins are used, it is preferable that all raw materials containing protein are lactic acid fermented. By using the oil-in-water emulsified oil composition that has been lactic acid fermented, it is possible to impart a better "moist feeling" to bread that has been subjected to a freezing process. Oils and fats other than proteins, starches, and other raw materials may be lactic acid fermented together with the raw material containing proteins. For example, when proteins and oils and fats are lactic acid fermented together, an emulsion of the proteins and oils and fats can be lactic acid fermented. The lactic acid bacteria used for lactic acid fermentation are not particularly limited, and general lactic acid bacteria used in normal fermented milk, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus san francisco, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus culbatus, Lactobacillus brevis, Lactobacillus hilgardii, Lactobacillus casei, Lactobacillus luteri, Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc mesenteroides, Leuconostoc cremoris, and Bifidobacterium sp., can be used alone or in mixture.

[0023] (other raw materials) In addition to the above, gelling agents, stabilizers, emulsifiers, polysaccharides, dietary fiber, sugars, sweeteners, salts, etc. may be appropriately added to the oil-in-water emulsified oil composition of the present invention, as long as the effects of the present invention are not impaired.

[0024] (Production of oil-in-water emulsified oil composition) The oil-in-water emulsified oil composition of the present invention is preferably produced, for example, by adding an acid or lactic acid fermentation to a raw material liquid obtained by mixing and emulsifying all raw materials. It is also preferably produced, for example, by mixing a part or all of the raw materials containing protein, and emulsifying with fats and oils as necessary to obtain a raw material liquid, and then adding an acid or lactic acid fermenting the raw material liquid, and mixing the remaining raw materials and emulsifying with fats and oils as necessary. Heat sterilization can be performed before or after the addition of acid or lactic acid fermentation as necessary. Emulsification can be performed using a homogenizer or the like, and the aqueous phase and the oil phase can be pre-emulsified in advance using a stirrer or the like before emulsification as necessary.

[0025] (Example) The present invention will be described in more detail below. In the following, "parts" and "%" are by weight unless otherwise specified.

[0026] (Production of oil-in-water emulsified oil composition (1)) 26 parts of hardened rapeseed oil was heated to 60°C, mixed with 24 parts of water and 40 parts of low-fat soy milk (product name: Binettei (R), manufactured by Fuji Oil Co., Ltd.) as a protein-containing material, and heated to 50°C. 5 parts of sugar and 5 parts of starch were mixed and adjusted to pH 5.5 with lactic acid while stirring at 50°C, then sterilized by heating and stirring at 80 to 90°C, then homogenized with a homogenizer at a pressure of 4 MPa, and cooled to obtain the "oil-in-water emulsified oil composition (1)" of the present invention. The composition and physical properties of the composition are shown in Tables 1-1 and 1-2 together with other compositions described later. The hardness was measured using a rheometer under the conditions of a circular plunger with a diameter of 30 mm and a table speed of 50 mm / min. The low-fat soy milk used in this example was an extract from full-fat soybeans that had been heat-treated so that the NSI was in the range of 20 to 77, and was produced by the method described in JP 2012-16348 A.

[0027] (Production of oil-in-water emulsified oil composition (2)) 20 parts of hardened rapeseed oil were heated to 60°C, mixed with 20 parts of water and 50 parts of low-fat soy milk (product name: Binettei (R), manufactured by Fuji Oil Co., Ltd.) as a protein-containing material, and heated to 50°C. Five parts of sugar and five parts of dextrin were mixed, heated and stirred at 50°C for preliminary emulsification, then homogenized in a homogenizer at a pressure of 2 MPa, sterilized at 70-80°C, and cooled to 24°C. Next, 0.01% of a lactic acid bacteria starter containing a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus was added to the emulsion, and fermented at 37-40°C for about 5 hours. The pH of the fermented liquid was 4.5. 10 parts of hardened rapeseed oil, 5 parts of starch, and water were added to 80 parts of the resulting fermented liquid to make 100 parts, and the pH was adjusted to 5.5 with alkali while stirring at 50°C, and then the mixture was sterilized by heating and stirring at 80-90°C, and then homogenized with a homogenizer at a pressure of 2 MPa and cooled to obtain the "oil-in-water emulsified oil composition (2)" of the present invention.

[0028] (Production of oil-in-water emulsified oil composition (3)) In the blending of the oil-in-water emulsified oil composition (1), low-fat soy milk was replaced with 3.5 parts of defatted soy milk powder (product name: Soyafit 2000, Fuji Oil Co., Ltd.) and 60.5 parts of water, and the rest was produced in the same manner.

[0029] (Production of oil-in-water emulsified oil composition (4)) In the blending of the oil-in-water emulsified oil composition (1), the low-fat soy milk was replaced with 42 parts of full-fat soy milk (product name: Unsweetened Soy Milk, Fuji Oil Co., Ltd.) and 22 parts of water, and the rest was produced in the same manner.

[0030] (Production of oil-in-water emulsified oil composition (5)) In the formulation of the oil-in-water emulsified oil composition (1), low-fat soy milk was replaced with 55 parts of commercially available low-fat milk and 9 parts of water, and the rest was produced in the same manner.

[0031] (Production of oil-in-water emulsified oil composition (6)) The oil-in-water emulsified oil composition (1) was prepared in the same manner, except that the starch was omitted and the water was changed to 29 parts.

[0032] (Production of oil-in-water emulsified oil composition (7)) In the step of producing the oil-in-water emulsified oil composition (1), the pH was adjusted to 4.0.

[0033] (Production of oil-in-water emulsified oil composition (8)) In the step of producing the oil-in-water emulsified oil composition (1), the pH was adjusted to 7.0.

[0034] (Production of oil-in-water emulsified oil composition (9)) In the step of producing the oil-in-water emulsified oil composition (1), the pH was adjusted to 8.5 using an alkali.

[0035] Table 1-1: Compositions and physical properties of oil-in-water emulsified oil compositions (1) to (5) TIFF0007596642000001.tif91170

[0036] Table 1-2: Compositions and physical properties of oil-in-water emulsified oil compositions (6) to (9) TIFF0007596642000002.tif74161

[0037] (Bread production and freezing / thawing tests) According to the formulation and manufacturing conditions in Tables 2 and 3, the raw materials other than margarine (including the oil-in-water emulsified oil composition) were combined and mixed in a vertical mixer at low speed for 4 minutes, medium speed for 3 minutes, and high speed for 2 minutes. Margarine was added to this and mixed at low speed for 1 minute, medium speed for 3 minutes, and high speed for 3 minutes to obtain a dough. After 60 minutes of floor time, the dough was divided into 110g portions and rolled into balls, and after about 20 minutes of bench time, the dough was rolled again, placed in a bread mold (half loaf), and after proofing, baked for 28 minutes at 200°C for upper heat and 200°C for lower heat. The obtained bread was left to cool for 60 minutes under conditions of 20°C and 50% humidity, then quickly frozen at -35°C, and stored in a freezer at -20°C for 7 days. This was thawed for 3 hours at 38°C and 80% humidity, and then frozen at -35°C for 3 hours 5 times (cycle test), and sensory evaluation was performed after thawing at room temperature.

[0038] (Sensory evaluation criteria) The evaluation was carried out by five experienced panelists, who assigned scores from two perspectives, "moist feeling" and "softness," with the control group given a score of 0, and a decision was made by consensus. A score of +2 or higher in both categories was deemed to indicate "significant improvement." (+1): Fairly good ~ (+5): Extremely good (0): No difference from the control group (-1): slightly poor ~ (-5): extremely poor

[0039] (Evaluation of kneading workability) The workability in kneading the oil-in-water emulsified oil composition was evaluated according to the following criteria. ◎: Particularly good, ○: Good, △: Difficult and requires a long time for mixing

[0040] (Table 2) Bread composition TIFF0007596642000003.tif82129

[0041] (Table 3) Bread making conditions, freezing and thawing test conditions TIFF0007596642000004.tif106129

[0042] (Study 1) A comparison of breads produced using the oil-in-water emulsified oil and fat compositions (1), (3) to (6) is shown in Table 4. It was confirmed that in Examples 1 and 2, which used low-fat soy milk with a P / C content of 160% or defatted soy milk powder with a P / C content of 226% and contained starch, moistness and softness were significantly improved even after a severe freeze-thaw cycle test.

[0043] (Table 4) TIFF0007596642000005.tif66170

[0044] (Consideration 2) A comparison of breads produced using emulsified oil and fat compositions (1), (2), (7), (8), and (9) is shown in Table 5. Significant effects were confirmed in the test areas with a pH of 7 or less. Among them, Example 3, which underwent lactic acid fermentation, showed particularly good results. This was presumably due to the effects of organic acids produced by fermentation.

[0045] (Table 5) TIFF0007596642000006.tif62170

Claims

1. Contains soy protein, fats and oils, starch and moisture. The protein-containing material includes a soybean extract which is a water extract from full-fat soybeans and has a weight ratio of protein to carbohydrate of 100 to 200% by weight; An oil-in-water emulsified oil composition for improving the texture of baked and frozen bread, characterized by having a pH of 6.5 or less and having plasticity.

2. Contains soy protein, fats and oils, starch and moisture. The protein-containing material includes a soybean extract which is a water extract from defatted soybeans and has a carbohydrate content of 20% by weight or more and a weight ratio of protein to carbohydrate of 200 to 300% by weight; An oil-in-water emulsified oil composition for improving the texture of baked and frozen bread, characterized by having a pH of 6.5 or less and having plasticity.

3. An oil-in-water emulsified oil composition for improving the texture of baked and frozen bread as described in claim 1 or 2, comprising 10 to 40% by weight of oil, 0.5 to 15% by weight of protein, and 0.5 to 10% by weight of starch.

4. A method for improving the texture of baked and frozen bread, comprising blending 3 to 55% by weight of the oil-in-water emulsified oil composition for improving the texture of baked and frozen bread according to claim 1 or 2 with respect to 100 parts by weight of flour.

5. A method for improving the texture of baked and frozen bread, comprising blending the oil-in-water emulsified oil composition for improving the texture of baked and frozen bread according to claim 3 in an amount of 3 to 55% by weight per 100 parts by weight of flour.

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