Manufacturing method of frozen bakery food for eating

Abstract

To provide a soft bakery food excellent in loosening, melting in a mouth, crispness even when eaten as frozen state.SOLUTION: An oil-in-water emulsified composition containing 0.05-3 wt.% of lysolecithin and having an oil phase with a SFC (solid fat content) of 45-95% at 10°C and a SFC of 0-30% at 25°C is blended into a dough. In addition, a water-in-oil emulsion that satisfies all the conditions of SFC in the oil phase of 20-40% at 10°C, 15-30% at 15°C, 8-15% at 20°C, and 0-3% at 30°C is blended. By doing so, the effect is synergistically improved, and a bakery food having a texture that is very easy to eat even in a frozen state can be produced.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to bakery foods such as bread, and in particular to bread to be eaten in a frozen state. [Background technology]

[0002] In the bread manufacturing process, the development and spread of technology to freeze dough at each step before baking, i.e., frozen dough, has contributed to labor-saving and manpower-saving. In recent years, the demand for bread that is frozen after baking (frozen bread) has also increased. Frozen bread is also useful for solving the problem of food waste, as it can be provided in the required amount when needed. Furthermore, a new food scene has been proposed in which frozen bread is eaten while still frozen. However, if bread made with normal ingredients and manufacturing methods is frozen and eaten as is, it ends up being hard and gritty in texture, making it difficult to eat and less palatable.

[0003] Non-Patent Document 1 suggests freezing sweet bread (cream buns) before eating, but as the description suggests, "thin crusts are recommended as more cream will prevent the buns from becoming dry," with normal ingredients and manufacturing methods the crust (bread dough) will become dry.

[0004] Patent Document 1 discloses a method for producing layered bread that can be eaten in a frozen state, characterized by cutting a molded body that has been subjected to a pre-baking freezing process, and describes how the bread part is not too hard and can be eaten. However, the ease of crumbing and melting in the mouth is not sufficient.

[0005] According to Patent Document 2, by incorporating small pieces of plastic fats and / or flour paste in a heterogeneous form into the dough, a bakery product can be obtained that is crisp and chewy even when eaten frozen. However, it is difficult to produce the dough stably industrially, and the resulting dough does not have a sufficiently soft texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2015-77094 A [Patent Document 2] JP 2015-73471 A [Non-patent literature]

[0007] [Non-Patent Document 1] "Is freezing sweet bread becoming popular!?" COOKPAD, article dated May 1, 2014 (URL: https: / / news.cookpad.com / articles / 1321) (Retrieved February 10, 2021) Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide bakery foods, particularly breads, which are soft and easy to disintegrate and melt in the mouth, and have a good bite even when eaten in a frozen state. [Means for solving the problem]

[0009] The present inventors have conducted extensive research and found that by incorporating an oil-in-water emulsion composition of a specific composition into dough, the dough becomes soft when first bitten, melts in the mouth, loosens, and is crisp. They have also found that the effects are further improved by incorporating a water-in-oil emulsion having a specific SFC, and have thus completed the present invention.

[0010] That is, the present invention (1) A method for producing a frozen bakery food product to be eaten, comprising blending an oil-in-water emulsion composition containing 0.05 to 3% by weight of lysolecithin and having an SFC (solid fat content) of an oil phase of 45 to 95% at 10°C and 0 to 30% at 25°C into dough; (2) The method according to (1), further comprising blending a water-in-oil emulsion in which the SFC of the oil phase satisfies all of the following conditions into the dough: 10℃ / 20~40%, 15℃ / 15~30%, 20℃ / 8~15%, 30℃ / 0~3% It is. Effect of the Invention

[0011] According to the present invention, it is possible to provide new eating scenes in the frozen bakery food category. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be specifically described below.

[0013] (Bakery foods) In the present invention, bakery foods refer to products obtained by adding ingredients such as water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, and flavors as necessary to grain flour such as wheat flour and rice flour as the main ingredient, and baking and heating the dough obtained through a kneading process. Examples of such products 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, with breads being particularly suitable. As a method for making breads, any of the commonly used sponge method, straight method, frozen dough method, and refrigerated dough method can be used.

[0014] There is no particular limitation on the type of bread to which the present invention can be applied, and it refers to bread made by using cereal flour such as wheat flour or rice flour as the main ingredient, to which ingredients such as water, fats and oils, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, enzymes, emulsifiers, flavors, etc. are added as necessary, and the dough obtained through a kneading process is fermented, divided and shaped, proofed, etc., and then baked. The method of the present invention is also effective in layered breads, which are made by kneading wheat flour or other cereal flour with water, salt, etc., thinly rolling out the dough, placing a roll-in oil on it, folding it, and thinly rolling it out again, and repeating this process to make a layered dough, which is then fermented, shaped, and baked as necessary. Examples of layered bread include Danish pastries, croissants, and pies.

[0015] (For frozen consumption) The bakery food produced by the method of the present invention is characterized by being easy to eat and having a good texture even when taken out of the freezer (usually -20°C) or eaten without being completely thawed. This means that the effect is also exhibited in the frozen state, and bakery foods with good texture can be provided even after being completely thawed, even when sold chilled (refrigerated), and even when not subjected to a freezing process. Furthermore, the bakery foods can be reheated (rebaked) after thawing or directly from the frozen state. The freezing method is not particularly limited, but it is preferable to bake, cool, and then quickly freeze. It can also be stored for a long period of time by preventing drying with packaging or a container.

[0016] (Oil-in-water emulsion composition) In the present invention, an oil-in-water emulsion composition containing 0.05 to 3% by weight of lysolecithin and having an SFC of the oil phase of 45 to 95% at 10° C. and 0 to 30% at 25° C. is used as a dough raw material. This allows for the production of bakery foods that are soft when first bitten, melt in the mouth, flaky, and crisp even when frozen. The addition and mixing of the ingredient to the dough can be done in the same manner as water during the process. Specifically, the ingredient may be added at the same time as the main ingredient, and the entire amount may be added at once or in several portions. The blending amount is 3 to 40% by weight, more preferably 5 to 30% by weight, based on 100 parts by weight of the grain flour. If it is less than this amount, it is difficult to obtain the effects of the present invention, and if it is more than this amount, the dough may become difficult to hold together. SFC is an abbreviation for Solid Fat Content, and indicates the content (%) of solid fat present in fats and oils at a certain temperature. SFC can be measured using a nuclear magnetic resonance (NMR) device.

[0017] (Lysolecithin) The oil-in-water emulsion composition according to the present invention contains lysolecithin, which is generally prepared by hydrolyzing lecithin with phospholipase A1. The content of lysolecithin in the oil-in-water emulsion composition is preferably 0.05 to 3% by weight, more preferably 0.1 to 2.5% by weight. When using products or preparations commercially available as "lysolecithin", the amount of lysolecithin is calculated by multiplying the amount used by the lyso-conversion rate. As the lysolecithin, soybean lysolecithin and / or egg yolk lysolecithin can be used.

[0018] In addition to the above, the oil-in-water emulsion composition may contain raw materials that are generally used in oil-in-water emulsion compositions for bread kneading, as appropriate, so long as the effects of the present invention are not impaired. Specific examples of such raw materials include dairy ingredients, flavorings, and emulsifiers.

[0019] The method for producing the oil-in-water emulsion composition may be a conventional method. First, fats and oils are melted, and an oil-soluble raw material, specifically, for example, an oil-soluble emulsifier, is dissolved therein to prepare an oil phase. Separately, a water-soluble raw material is dissolved in water to prepare an aqueous phase, which is stirred with a homogenizer or the like, and an oil phase is added to prepare an oil-in-water emulsion. The mixture is further emulsified with a high-pressure homogenizer to prepare an oil-in-water emulsion composition. A sterilization process may be added as necessary.

[0020] (Water-in-oil emulsion) In the present invention, by using a water-in-oil emulsion in which the SFC of the fat or oil (oil phase) satisfies the conditions described below, softness at the start of biting (ease of biting) can be obtained, particularly in a frozen state. As the raw material, any of the known water-in-oil emulsions or plastic fats for kneading bread can be used. As the oil and fat raw material, any of the known edible oils and fats can be used, for example, 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 fat, monkey fat, cacao butter, coconut oil, palm kernel oil, etc., and animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil can be used. The above oils and fats can be used alone or in mixture, or processed oils and fats obtained by hardening, fractionating, transesterifying, etc.

[0021] The method for producing the water-in-oil emulsion 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 rapid cooling and kneading using a combinator, perfector, votator, etc. The oil phase can be prepared by adding, dissolving and / or dispersing oil-soluble components such as colorants, antioxidants, flavors, etc. to melted oils and fats as necessary. The water phase can be prepared by adding, dissolving and / or dispersing water-soluble milk components, and, as necessary, salt, sugars, inorganic salts, etc. to water or warm water. Various emulsifiers can also be contained within a range that does not impair the effects of the present invention.

[0022] (SFC of water-in-oil emulsion) The water-in-oil emulsion used in the present invention is characterized by satisfying all of the following SFCs. 20-40% at 10℃, 15-30% at 15℃, 8-15% at 20℃, 0-3% at 30℃ An example of a water-in-oil emulsion that satisfies these conditions can be obtained by using an interesterified oil having a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, a stearic acid content of 10 to 35% by weight, and a stearic acid / palmitic acid weight ratio of 0.5 to 7, and blending an oil or fat (oil phase) such that the constituent fatty acids of the oil phase are 7 to 29% by weight of lauric acid, 7 to 19% by weight of palmitic acid, and a stearic acid / lauric acid weight ratio of 0.1 to 1.6.

[0023] The water-in-oil emulsion is kneaded into bakery dough. The specific mode of use may be the same as known oils and fats for kneading, for example, a method of kneading with other raw materials for a certain period of time can be exemplified. The blending amount is 2 to 20 parts by weight, preferably 3 to 15 parts by weight, per 100 parts by weight of grain flour. If the blending amount is less than this amount, the effect of the present invention is difficult to obtain, and if it is more than this amount, the dough may be difficult to hold together. EXAMPLES

[0024] 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.

[0025] (Preparation of oil-in-water emulsion composition A) 39.69 parts of refined palm kernel oil and 4.96 parts of palm oil low melting point fraction (iodine value 68) were melted at 60-70 ° C., and 0.38 parts of soybean lysolecithin (lyso-concentration rate 80%), 0.05 parts of lecithin, and 0.5 parts of emulsifier were dissolved to obtain an oil phase. Separately, 5.95 parts of skim milk powder were dissolved in 48.47 parts of water to obtain an aqueous phase, heated to 60-70 ° C., stirred with a homomixer, and the previous oil phase was gradually added to obtain an oil-in-water emulsion. This was treated with a high-pressure homogenizer (3000 kPa) and left to stand at 5 ° C. for 24 hours. This was used as oil-in-water emulsion composition A for the following examination.

[0026] Separately, the following two types of commercially available oil-in-water emulsion compositions were selected. Oil-in-water emulsion composition B: Cream for kneading bread Oil-in-water emulsion composition C: Fresh cream (45% milk fat) The SFC and lysolecithin content of each oil phase are shown in Table 1.

[0027] Table 1. SFC and lysolecithin content of the oil phase of the oil-in-water emulsion composition TIFF0007613164000001.tif65161

[0028] (Preparation of water-in-oil emulsion (a)) 30 parts of high oleic acid sunflower oil with an oleic acid content of 86% in the constituent fatty acids and 70 parts of ethyl stearate were mixed, and transesterification was carried out using a lipase with 1,3-position selectivity to obtain a reaction oil. The ethyl ester was removed from this reaction oil by distillation, and solvent fractionation was carried out using acetone, followed by decolorization and deodorization in the usual manner, to obtain a refined oil, which was a fractionated low melting point part, oil A (iodine value: 59.0). Separately, 12.5 parts of palm oil fraction with low melting point (iodine value: 67.0), 43.5 parts of palm kernel oil fraction with low melting point (iodine value: 26.0), 26.0 parts of palm oil extremely hardened oil (iodine value: 0.5 or less) and 18.0 parts of the above-mentioned oil A were mixed, and sodium methylate was added as a catalyst at 0.3% relative to the mixed oil, and non-selective transesterification reaction was carried out at 80°C and a vacuum degree of 20 Torr for 40 minutes, followed by washing with water, dehydration and a normal refining process to obtain transesterified oil. The transesterified oil obtained had lauric acid, palmitic acid and stearic acid contents of 19.5%, 19.5% and 22.0% as constituent fatty acids, respectively, and a weight ratio of stearic acid / palmitic acid of 1.1. 25 parts of palm kernel stearin, 8.0 parts of the above-mentioned interesterified oil, 42.0 parts of soybean oil, and 0.5 parts of emulsifier were melted and mixed at about 60 to 70° C. to prepare an oil phase. Then, 24.5 parts by weight of water was added as an aqueous phase, and the mixture was stirred and emulsified with a propeller stirrer, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion (a).

[0029] (SFC of water-in-oil emulsion) Separately, commercially available margarines were prepared as water-in-oil emulsions (b) and (c). The SFC measurements of the oil phases of each emulsion are shown in Table 2.

[0030] Table 2. SFC of the oil phase of water-in-oil emulsions TIFF0007613164000002.tif49161

[0031] (Study 1: Bread production and evaluation) Danish pastries were produced according to the blending conditions in Table 3 and the production conditions in Table 4, baked, cooled, quickly frozen and stored in a freezer (-20°C). The fat used for folding was 30% based on the flour, product name: Avenir Sheet V (manufactured by Fuji Oil Co., Ltd.).

[0032] (Table 3) Fabric composition (unit: parts by weight) TIFF0007613164000003.tif74169

[0033] (Table 4) Process conditions TIFF0007613164000004.tif169161

[0034] (evaluation) Bread that had been stored frozen (-20℃) for 7 days was taken out of the freezer and, while still frozen, a sensory evaluation was carried out by 7 experienced panelists. The evaluation was made on a 5-point scale from the perspectives of "biting (softness at first bite)," "melt in the mouth," "disintegration," and "crispness (ease of biting, presence or absence of chewiness)," and was determined by consensus. Breads that received a score of 3 or higher were considered to have passed the test.

[0035] (Table 5) Evaluation criteria and standards TIFF0007613164000005.tif74161

[0036] (Table 6) Evaluation results list TIFF0007613164000006.tif45145

[0037] As shown in Table 6 (Examples 1 to 5), a good texture was obtained in all evaluation points of view by adding the oil-in-water emulsion composition A. In particular, the texture was further improved synergistically by using the water-in-oil emulsion (a) in combination (Examples 3 and 4), and it was possible to produce Danish pastries that were very easy to eat even in a frozen state.

Claims

1. A method for producing a frozen bakery food to be eaten is characterized by blending an oil-in-water emulsion composition containing 0.05-3% by weight of lysolecithin, and having an oil phase with an SFC (solid fat content) of 45-95% at 10°C and an SFC of 0-30% at 25°C, into dough.

2. The method of claim 1, further comprising blending a water-in-oil emulsion in which the SFC of the oil phase satisfies all of the following conditions into the dough: 10℃／20～40％、15℃／15～30％、20℃／8～15％、30℃／0～3％

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