Shape Retaining Agent for Baked Goods

Abstract

To provide a bakery shape retention agent that prevents wrinkles or depression on the surface of bakery after baking, that is, caving, and retains the shape of the bakery.SOLUTION: A bakery shape retention agent contains, as an active ingredient, solid oil-and-fat powder having an average particle diameter of 300 μm or less.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a shape-retaining agent for baked goods.

Background Art

[0002] As consumers' preferences diversify, the types of baked goods centered around bread and cakes are also expanding. For example, baked goods with a lot of moisture, oils and fats, creams, etc., imparting a moister and richer flavor, and baked goods appealing to a healthier trend by using rice flour instead of wheat flour are on the market. Also, with the change in consumers' lifestyle, as the demand for sandwiches with simplicity and a rich variety increases, for sandwich bread, in order to prevent starch retrogradation and improve texture during chilled storage, the cases of adding improvers such as starch-degrading enzymes and emulsifiers are increasing, and each company is putting effort into product development with unique ideas.

[0003] On the other hand, in baked goods, due to the cooling process after baking, wrinkles and depressions, so-called caving, may occur on the surface, significantly reducing the product value. This is a phenomenon that occurs because the internal water vapor and air bubbles in the baked goods expand during baking and then contract upon cooling, and as a result, the surface of the baked goods is pulled inward. In particular, it is likely to occur in baked goods with a weak internal framework, a soft crust part on the surface, and a lot of moisture, oils and fats, creams, rice flour, etc., or baked goods with a lot of improvers such as enzymes and emulsifiers added. Also, for sandwich bread, in the process of cutting the crust part on the surface to a certain thickness, if caving occurs, it cannot meet the specified size, and there is also a problem that loss is likely to occur. Therefore, in order to reduce the loss rate in the manufacturing process and meet the demand for higher-quality baked goods, a technology for suppressing the occurrence of caving and retaining the shape of baked goods is required.

[0004] As technologies related to the shape retention of baked goods, for example, an anti-caving agent composed of whey protein concentrate and calcium (Patent Document 1), a method for producing bread, characterized by kneading a raw material obtained by blending water-insoluble calcium into bread flour to obtain bread dough, and then baking this dough (Patent Document 2), an anti-caving inhibitor characterized by being composed of a composition containing a straight-chain fatty acid having 14 to 18 carbon atoms (Patent Document 3), a bread dough containing 0.05 to 1 part by mass of propylene glycol alginate and 0.05 to 2 parts by mass of a hydrate of a lipophilic emulsifier with respect to 100 parts by mass of starches (Patent Document 4), in cooked brown rice bread to which cooked brown rice is added, by adding one or more selected from the group consisting of wheat gluten, wheat gliadin, and powdered egg white to the wheat flour constituting the bread dough, a method for producing cooked brown rice bread characterized by suppressing caving (Patent Document 5), bread products obtained by adding 0.01 to 0.60% by weight of arginine to wheat flour (Patent Document 6), etc. are disclosed.

[0005] However, with these technologies, the shape retention effect of baked goods is not sufficient, and there is also a possibility of having an adverse impact on the manufacturing process, flavor, texture, etc. of baked goods. There is a need for a more practical and effective technology related to the shape retention of baked goods.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a shape-retaining agent for baked goods that suppresses wrinkles and depressions on the surface of baked goods after baking, so-called caving, and retains the shape of the baked goods.

Means for Solving the Problems

[0008] As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by incorporating a powder of solid fat having a predetermined average particle diameter into baked goods, and based on this finding, the present invention has been completed.

[0009] That is, the present invention (1) A shape-retaining agent for baked goods containing, as an active ingredient, a powder of solid fat having an average particle diameter of 300 μm or less, (2) Baked goods containing the shape-retaining agent for baked goods according to (1), and consists of.

Effects of the Invention

[0010] By incorporating the shape-retaining agent for baked goods of the present invention into baked goods, it is possible to suppress wrinkles and depressions on the surface of the baked goods after baking, so-called caving, and retain the shape of the baked goods.

Brief Description of the Drawings

[0011]

Figure 1

BEST MODE FOR CARRYING OUT THE INVENTION

[0012] The solid fats used in the present invention may be any fats that become solid at room temperature (15 to 25°C) or lower. Examples include hardened fats, fractionated fats, and fats containing these, which are made from vegetable oils and animal fats. Examples of the raw material vegetable oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, peanut oil, etc. Examples of the raw material animal fats include lard, beef tallow, milk fat, fish oil, etc. Among the above-mentioned hardened fats and fractionated fats, palm hardened fat, palm kernel hardened fat, palm fractionated fat, coconut hardened fat, coconut fractionated fat, soybean hardened fat, soybean fractionated fat, rapeseed hardened fat, and rapeseed fractionated fat are preferred, palm hardened fat and rapeseed hardened fat are more preferred, and palm hardened fat is even more preferred. In the present invention, only one kind of solid fat may be used, or any two or more kinds may be used in combination. In addition, as long as it finally becomes solid at room temperature (15 to 25°C) or lower, it may contain fats that are liquid at room temperature (15 to 25°C) in addition to the above-mentioned fats.

[0013] The melting point of the solid fat used in the present invention exceeds room temperature (15 to 25°C), preferably 35°C or higher, more preferably 40°C or higher, and even more preferably 50°C or higher. The melting point of the solid fat used in the present invention is measured in accordance with "Standard Oil Analysis Test Methods" 2.4.3.2-71 edited by the Japanese Oil Chemists' Society.

[0014] The solid fat used in the present invention can contain any other optional components as long as the effects of the present invention are not inhibited. Examples of the optional components include antioxidants such as extracted tocopherol and L-ascorbic acid palmitate, and emulsifiers. When these optional components are contained in the solid fat used in the present invention, it is preferably heated and dissolved together with the solid fat used in the present invention.

[0015] The powder of the solid oil or fat used in the present invention refers to a property including a powdery or granular form. For example, it can include a powder composed of a solid oil or fat, and a powder composed of a solid oil or fat and a powdered base material such as dextrin. The average particle diameter of the powder of the solid oil or fat used in the present invention is 300 μm or less, preferably 200 μm or less. The average particle diameter can be calculated as the average value by measuring the particle size distribution on a volume basis using, for example, an automatic dry-type ultrasonic vibration sieving measuring instrument, a laser diffraction dry particle size distribution measuring device, etc.

[0016] The method for producing the powder of the solid oil or fat used in the present invention is not particularly limited as long as the solid oil or fat can be made into a powder. However, methods include physically pulverizing the solid oil or fat using a compression crusher, a shear crusher, an impact crusher, etc.; heating and dissolving the solid oil or fat and then spray-cooling to powderize it; dissolving and mixing the solid oil or fat and a powdered base material such as dextrin and then spray-drying to powderize it. It is possible to adopt a method known per se.

[0017] For the shape-retaining agent for bakery products of the present invention, only the obtained powder of the solid oil or fat may be used as it is, or any component generally used in bakery products may be mixed and adjusted as a powder formulation. When adjusting as a powder formulation, there is no particular limitation on the content of the solid oil or fat in the powder formulation, but it is preferably 30% by mass or more, more preferably 60% by mass or more.

[0018] Examples of any components generally used in bakery products include starches, dextrins, sugars, sugar alcohols, excipients, emulsifiers, enzymes, oxidizing agents, reducing agents, food materials, etc. Examples of starches include corn starch, potato starch, sweet potato starch, wheat starch, rice starch, arrowroot starch, kudzu starch, tapioca starch, etc., and processed starches obtained by subjecting these starches to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, crosslinking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, etc. Examples of dextrins include maltodextrin, starch syrup, branched dextrin, cyclic dextrin, resistant dextrin, etc. Examples of sugars include glucose, fructose, sucrose, granulated sugar, lactose, maltose, trehalose, palatinose, xylose, etc. Examples of sugar alcohols include sorbitol, maltitol, erythritol, xylitol, etc. Examples of excipients include sodium caseinate, phosphates, cellulose, etc.

[0019] Examples of the emulsifier include glycerin fatty acid esters such as glycerin monofatty acid ester, glycerin difatty acid ester, glycerin acetic fatty acid ester, glycerin lactic fatty acid ester, glycerin citric fatty acid ester, glycerin succinic fatty acid ester, glycerin diacetyl tartaric fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensed ricinoleic acid ester; sorbitan fatty acid esters; sucrose fatty acid esters; propylene glycol fatty acid esters; polyoxyethylene sorbitan fatty acid esters; lecithin; sodium stearoyl lactate; calcium stearoyl lactate; and the like. Examples of the enzyme include α - amylase, β - amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, lipase, 4 - α - glucanotransferase, 6 - α - glucanotransferase, and the like. Examples of the oxidizing agent include vitamin C, L - cystine, and the like. Examples of the reducing agent include L - cysteine hydrochloride, and the like. Examples of the food material include fruit juice powder, powdered gluten, and the like. The method for preparing the powder preparation is not particularly limited, and a method known per se such as powder mixing can be used.

[0020] The shape - retaining agent for baked goods of the present invention can be incorporated into baked goods such that the solid fat is preferably 0.01 to 5 parts by mass, more preferably 0.1 to 3 parts by mass, and even more preferably 0.2 to 2 parts by mass, based on 100 parts by mass of wheat flour contained in the dough of the baked goods.

[0021] The method of using the shape - retaining agent for baked goods of the present invention is not particularly limited as long as it can be added to the dough of baked goods before baking. Examples include a method of directly adding it during the manufacturing process of baked goods and a method of adding it in advance to other powder raw materials.

[0022] The "shape retention" of the shape retention agent for baked goods of the present invention means retaining the shape of the baked goods immediately after baking by suppressing the wrinkles and depressions on the surface of the baked goods, so-called caving, which occur after baking. For example, in the case of square bread, when it is baked in a rectangular box-shaped Pullman mold, immediately after baking, each surface that was in contact with the inside of the mold forms a horizontal rectangular shape. However, due to the shrinkage of internal bubbles and the like during subsequent cooling, each surface of the square bread is drawn inward, resulting in wrinkles and depressions on the surface, so-called caving. The shape retention agent for baked goods of the present invention suppresses this.

[0023] The evaluation methods for the shape retention effect by suppressing caving of the shape retention agent for baked goods of the present invention include visually checking and comparing the wrinkles and depressions on the surface after baking between the baked goods containing the shape retention agent for baked goods of the present invention and the baked goods not containing the shape retention agent for baked goods of the present invention, measuring and comparing the depth of the wrinkles and depressions on the surface after baking, measuring and comparing the volume after baking, and image-analyzing and comparing the sliced surface of the baked goods. As a method of image-analyzing and comparing the sliced surface of the baked goods, for example, in the case of square bread, the sliced surface is photographed from above, and the caving area C (the total part of C in FIG. 1), which is the difference between the area A of a quadrangle-like shape (the part surrounded by the solid line in A of FIG. 1) composed of four sides connecting the endpoints of the curved parts at the adjacent four corners horizontally and the curved parts at the four corners and the area B of the actual sliced surface (the part surrounded by the solid line and the broken line of the curved parts at the four corners in B of FIG. 1), can be used for evaluation. For example, using the caving area of the square bread containing the shape retention agent for baked goods of the present invention and the caving area of the square bread (control) not containing the shape retention agent for baked goods of the present invention, the shape retention effect can be evaluated by calculating a value of the caving suppression rate (%) indicating how much the wrinkles and depressions, so-called caving, are suppressed by the following calculation formula. The higher the caving suppression rate (%), the higher the effect of suppressing caving and the higher the shape retention effect. Also, when the caving suppression rate (%) is a negative value, it indicates that caving increases and there is no shape retention effect.

[0024] Caving suppression rate (%) = (Caving area of square bread without the shape-retaining agent for bakery products of the present invention - Caving area of square bread containing the shape-retaining agent for bakery products of the present invention) × 100 / Caving area of square bread without the shape-retaining agent for bakery products of the present invention

[0025] As an image analysis apparatus used for the method of image-analyzing and comparing the sliced surfaces of bakery products, for example, C-CELL (trade name; manufactured by Calibre Control International) can be used.

[0026] Bakery products containing the shape-retaining agent for bakery products of the present invention are also one of the forms of the present invention.

[0027] The bakery products of the present invention are not particularly limited as long as they are foods obtained by baking dough prepared by mixing raw materials mainly composed of flour such as wheat flour in an oven or the like. Examples include bread, cakes, etc. Bread includes sandwich bread, sweet bread, Danish, pastry, croissant, brioche, French bread, etc. Sandwich bread is bread baked by putting dough in a box-shaped mold, and examples include square sandwich bread (Pullman), round sandwich bread (British bread), Danish sandwich bread, variety sandwich bread, etc. Sweet bread includes cream bread, buns, butter rolls, filled bread, cream bread, chocolate bread, jam bread, melon bread, fried bread, yeast donuts, variety sweet bread, etc. Fried bread includes curry bread, piroshki, etc. Variety sandwich bread and variety sweet bread refer to sandwich bread or sweet bread in which cereals other than wheat such as rye and rice, seeds such as sesame and walnut, and processed fruits such as raisins are blended into the dough of sandwich bread or sweet bread. Cakes include sponge cake, butter sponge cake, pound cake, chiffon cake, roll cake, madeleine, muffin, Baumkuchen, castella, pancake, cake donut, etc. Also, the bakery products of the present invention include not only those that have been baked but also those in the state of dough before baking.

[0028] The raw materials for the bakery products of the present invention can be used without particular limitation as long as they are raw materials generally used for bakery products. In addition to the shape-retaining agent for bakery products of the present invention, for example, flours, starches, dextrins, sugars, sugar alcohols, yeast, soy protein, wheat protein, emulsifiers, enzymes, oxidizing agents, reducing agents, foaming agents, swelling agents, salt, coloring agents, antioxidants, flavors, acidulants, seasonings, eggs, water, oils and fats, dairy products, fruit processed products, fruits, seeds, creams, jams, chocolates, liqueurs, etc. can be mentioned. Examples of flours include wheat flour, rye flour, rice flour, etc. Examples of starches include corn starch, potato starch, sweet potato starch, arrowroot starch, kudzu starch, tapioca starch, etc., and processed starches obtained by subjecting these starches to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, crosslinking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, etc. can be mentioned. Examples of dextrins include maltodextrin, starch syrup, branched dextrin, cyclic dextrin, resistant dextrin, etc. Examples of sugars include glucose, fructose, sucrose, granulated sugar, lactose, maltose, trehalose, palatinose, xylose, etc. Examples of sugar alcohols include sorbitol, maltitol, erythritol, xylitol, etc.

[0029] Examples of emulsifiers include glycerol fatty acid esters such as glycerol monofatty acid ester, glycerol difatty acid ester, glycerol acetic fatty acid ester, glycerol lactic fatty acid ester, glycerol citric fatty acid ester, glycerol succinic fatty acid ester, glycerol diacetyl tartaric fatty acid ester, polyglycerol fatty acid ester, and polyglycerol condensed ricinoleic acid ester; sorbitan fatty acid esters; sucrose fatty acid esters; propylene glycol fatty acid esters; polyoxyethylene sorbitan fatty acid esters; lecithin; sodium stearoyl lactate; calcium stearoyl lactate; and the like. Examples of enzymes include α - amylase, β - amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, lipase, 4 - α - glucanotransferase, 6 - α - glucanotransferase, and the like. Examples of oxidants include vitamin C, L - cystine, and the like. Examples of reductants include L - cysteine hydrochloride, and the like. Examples of swelling agents include baking powder, sodium bicarbonate, and the like. Examples of oils and fats include margarine, shortening, processed oils and fats, and the like. Examples of dairy products include milk, condensed milk, fresh cream, whole milk powder, skim milk powder, whey, milk protein, sweetened condensed milk, cheese, butter, and the like. Examples of processed fruit products include raisins, and the like. Examples of creams include whipped cream, custard cream, and the like. Examples of seeds include sesame, walnut, and the like.

[0030] As a raw material for the bakery products of the present invention, a premix can be used. The premix is a composition in which a part of the raw materials for bakery products is mixed in advance, and the shape - retaining agent for bakery products of the present invention can also be mixed in advance. Examples of premixes include, for example, premixes for bread, premixes for confectionery bread, premixes for French bread, premixes for doughnuts, and the like.

[0031] The method for manufacturing bakery products of the present invention is not particularly limited. In the case of bread, for example, the straight dough method, the sponge method, the poolish method, the dough retardation method, etc. can be mentioned. The straight dough method is a method of mixing all the raw materials and manufacturing the dough without taking a pre-fermentation process. The sponge method is a method of manufacturing the dough in two steps. As the first step, a part of the flour of the raw materials, yeast, water, etc. are mixed, a pre-fermentation process is taken, and a sponge dough is obtained. As the second step, the sponge dough and the remaining raw materials are mixed to obtain a main dough. In each manufacturing method, after kneading the dough, steps such as primary fermentation (floor), dividing, bench, shaping, and final fermentation (proofing) can be taken, and finally, a baking process is taken in an oven or the like. For example, in the case of square sandwich bread, the kneading temperature of the main dough is preferably 26 to 28°C, the floor time is preferably 15 to 30 minutes, the bench time is preferably 15 to 30 minutes, the final fermentation conditions are preferably 37 to 39°C, humidity 83 to 88%, and 50 to 70 minutes, and the baking conditions are preferably 180 to 230°C and 10 to 40 minutes. In the bread manufacturing process, freezing steps such as freezing the divided dough (dough ball freezing), freezing the shaped dough before final fermentation (freezing after shaping), freezing the dough after final fermentation (freezing after proofing), and freezing the baked bread (freezing after baking) can also be taken. In the case of cakes, for example, the sugar batter method, the flour batter method, the all-in-one mix method, the melted butter method, the separate method, the late flour method, the late oil method, or the water kneading method, etc. can be mentioned. The obtained dough is divided and shaped with a roll, wire cut, route press, rotary molder, depositor, stencil, etc., and finally, a baking process is taken.

[0032] The bakery products of the present invention can be cut or sliced, sandwiched with ingredients such as vegetables, processed foods, etc., and sauces, etc., and processed into cooked bakery products. Examples of cooked bakery products include sandwiches, hamburgers, hot dogs, yakisoba bread, tuna bread, croquette bread, etc.

[0033] Hereinafter, the present invention will be specifically described with examples, but the present invention is not limited thereto.

Examples

[0034] [Preparation of Shape Retaining Agent for Baked Goods] (1) Shape Retaining Agent A for Baked Goods Palm hardened oil (melting point 58°C) was dissolved at 80 - 90°C, and after feeding it to a spray cooling device with the tower temperature cooled to 10 - 20°C, it was spray cooled by a pressure nozzle. Then, the material passing through a sieve with an opening of 850 μm was collected to obtain Shape Retaining Agent A for Baked Goods. When the average particle diameter of the obtained Shape Retaining Agent A for Baked Goods was measured, it was 150 μm.

[0035] (2) Shape Retaining Agent B for Baked Goods Rapeseed hardened oil (melting point 68°C) was dissolved at 80 - 90°C, and after feeding it to a spray cooling device with the tower temperature cooled to 10 - 20°C, it was spray cooled by a pressure nozzle. Then, the material passing through a sieve with an opening of 850 μm was collected to obtain Shape Retaining Agent B for Baked Goods. When the average particle diameter of the obtained Shape Retaining Agent B for Baked Goods was measured, it was 100 μm.

[0036] (3) Shape Retaining Agent C for Baked Goods 1000 g of Shape Retaining Agent A for Baked Goods was passed through a sieve with an opening of 355 μm, and the portion remaining on top of the sieve without passing through was collected. This operation was repeated 3 times to obtain 130 g of Shape Retaining Agent C for Baked Goods. When the average particle diameter of the obtained Shape Retaining Agent C for Baked Goods was measured, it was 350 μm.

[0037] [Preparation of Bread and Evaluation of Shape Retaining Effect 1] (1) Raw Materials 1) Strong flour (trade name: Million; manufactured by Nisshin Flour Milling Co., Ltd.) 2) Yeast (trade name: Regular; manufactured by Oriental Yeast Co., Ltd.) 3) Yeast food (trade name: C·Oriental Food; manufactured by Oriental Yeast Co., Ltd.) 4) Emulsifier (trade name: Panmac 200V; glycerin fatty acid ester preparation; manufactured by Riken Vitamin Co., Ltd.) 5) Processed oil (trade name: Frency F(S); manufactured by Riken Vitamin Co., Ltd.) 6) Granulated sugar (Product name: Granulated sugar ST; manufactured by Dainippon Meiji Sugar Co., Ltd.) 7) Table salt (Product name: Special grade salt R; manufactured by Nihon Kaisuisya Co., Ltd.) 8) Skim milk powder (Product name: Skim milk powder; manufactured by Morinaga Milk Industry Co., Ltd.) 9) Shortening (Product name: Emblem; manufactured by Miyoshi Oil & Fat Co., Ltd.) 10) Water 11) Shape retention agent A for bakery products (powder of palm hardened oil; melting point 58°C; average particle diameter 150 μm) 12) Shape retention agent C for bakery products (powder of palm hardened oil; melting point 58°C; average particle diameter 350 μm)

[0038] (2) Method for producing bread 1) Bread 1 (Example 1) Add 1400 g of strong flour, 46 g of yeast, 2 g of yeast food, 5 g of emulsifier, and 820 g of water to a 20-quart mixer (product name: HPI-20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), knead at low speed for 3 minutes and medium speed for 1 minute, transfer the dough to a proofing basket at a kneading temperature of 24°C, and ferment at a temperature of 24°C and a humidity of 75% for 4 hours to obtain a sponge dough. Add the above sponge dough, 600 g of strong flour, 20 g of processed oil, 6 g of shape-retaining agent A for bakery products, 160 g of granulated sugar, 36 g of salt, 20 g of non-fat dry milk, and 530 g of water to a 20-quart mixer (product name: HPI-20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), knead at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. After adding 90 g of shortening, knead at low speed for 2 minutes and high speed for 4 - 5 minutes, and take out the dough at a kneading temperature of 27°C to obtain a main kneaded dough. Let the main kneaded dough ferment for 20 minutes (on the floor), divide it into 230 g using a rounder (product name: RQ; manufactured by Oshikiri Co., Ltd.) and a divider (product name: DQE; manufactured by Oshikiri Co., Ltd.), and take a 20-minute bench time. Then, use a straight molder (product name: WF; manufactured by Oshikiri Co., Ltd.) to mold it, arrange 6 pieces of 230 g of dough side by side in a Pullman mold (3-jin size; volume 6300 mL), ferment it in a proofing basket at a temperature of 38°C and a humidity of 85%. When the dough has expanded to 85% of the volume of the Pullman mold, take it out of the proofing basket and bake it in an oven (product name: SGR-606MS; manufactured by Sanko Kikai Co., Ltd.) at 220°C for 32 minutes. After taking it out of the oven, take the bread out of the Pullman mold, let it cool for 20 minutes, then put it into a dough conditioner at a temperature of 15°C and a humidity of 70%. The next day, put it into a plastic bag and store it at room temperature to obtain 1 loaf of bread weighing 3 jin.

[0039] 2) Bread 2 (Example 2) A 3-jin loaf of bread 2 was obtained in the same manner as bread 1, except that the shape-retaining agent A for bakery products was changed to 24 g.

[0040] 3) Bread 3 (Comparative Example 1) A 3-jin loaf of bread 3 was obtained in the same manner as bread 1, except that 6 g of the shape-retaining agent A for bakery products was changed to 10 g of the shape-retaining agent C for bakery products.

[0041] 4) Bread without a shape-retaining agent for baked goods (hereinafter referred to as Control 1). A bread (Control 1) weighing 3 kg was obtained in the same manner as for Bread 1, except that the shape-retaining agent A for baked goods was not added.

[0042] (3) Evaluation 1 of the shape-retaining effect On the day after the production of the bread, for each of the 3-kg Bread 1, Bread 2, Bread 3, and Control 1, using a bread slicer (product name: EX-2; manufactured by Fujishima Koki Co., Ltd.) having a blade with an interval of 20 mm, slices were made vertically to the upper surface to a thickness of 20 mm, and 10 samples for image analysis were obtained. Each of the obtained samples was subjected to an image analysis apparatus (product name: C-CELL; manufactured by Calibre Control International Co., Ltd.), and the average caving area of the 10 samples was determined. Also, a value of the caving suppression rate (%) indicating how much wrinkle and depression, i.e., so-called caving, was suppressed was calculated using the following calculation formula. A caving suppression rate of 5% or more was regarded as satisfying the effect of the present invention.

[0043] Caving suppression rate (%) = (Average caving area of Control 1 - Average caving area of Bread 1, Bread 2, or Bread 3) × 100 / Average caving area of Control 1

[0044] Table 1 shows the content of each raw material (parts by mass when 100 parts by mass of wheat flour is used) and the results of the caving suppression rate for Bread 1, Bread 2, Bread 3, and Control 1.

[0045] Table 1 TIFF0007693347000001.tif113170

[0046] From Table 1, it was found that both Bread 1 and Bread 2 containing the shape-retaining agent A for baked goods had a shape-retaining effect that satisfied the effect of the present invention. Although caving suppression was observed in Bread 3 containing the shape-retaining agent C for baked goods, it did not have a shape-retaining effect that satisfied the effect of the present invention. In addition, when each sliced bread was tasted and evaluated, the sliced bread 3 and the control 1 had poor melt-in-the-mouth properties, while the sliced bread 1 and the sliced bread 2 hardly remained in the mouth and had good melt-in-the-mouth properties. The melt-in-the-mouth property was more remarkable for the sliced bread 2 than for the sliced bread 1.

[0047] [Production of Sliced Bread, Evaluation of Shape Retention Effect 2] (1) Raw Materials 1) Strong Flour (Product Name: Million; Manufactured by Nisshin Flour Milling Co., Ltd.) 2) Yeast (Product Name: Regular; Manufactured by Oriental Yeast Co., Ltd.) 3) Yeast Food (Product Name: C·Oriental Food; Manufactured by Oriental Yeast Co., Ltd.) 4) Emulsifier (Product Name: Emulgee MM-100; Glycerin Fatty Acid Ester Preparation; Manufactured by Riken Vitamin Co., Ltd.) 5) Processed Oil and Fat (Product Name: Sophical DX; Manufactured by Riken Vitamin Co., Ltd.) 6) Granulated Sugar (Product Name: Granulated Sugar ST; Manufactured by Dainippon Meiji Sugar Co., Ltd.) 7) Table Salt (Product Name: Special Grade Salt R; Manufactured by Nippon Suisan Kaisha, Ltd.) 8) Skim Milk Powder (Product Name: Skim Milk Powder; Manufactured by Morinaga Milk Industry Co., Ltd.) 9) Shortening (Product Name: Emblem; Manufactured by Miyoshi Oil & Fat Co., Ltd.) 10) Water 11) Shape Retention Agent A for Baked Goods (Powder of Palm Hydrogenated Oil; Melting Point 58°C; Average Particle Diameter 150 μm) 12) Shape Retention Agent B for Baked Goods (Powder of Rapeseed Hydrogenated Oil; Melting Point 68°C; Average Particle Diameter 100 μm)

[0048] (2) Method for Producing Sliced Bread 1) Sliced Bread 4 (Example 3) Put 1400 g of strong flour, 46 g of yeast, and 800 g of water into a 20-quart mixer (product name: HPI-20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), knead at low speed for 3 minutes and medium speed for 1 minute, transfer the dough to a proofing basket at a kneading temperature of 24°C, and ferment at a temperature of 28°C and a humidity of 75% for 4 hours to obtain a sponge dough. Put the above sponge dough, 600 g of strong flour, 2 g of yeast food, 6 g of emulsifier, 20 g of processed oil, 10 g of shape-retaining agent A for bakery products, 100 g of granulated sugar, 40 g of salt, 40 g of non-fat dry milk, and 540 g of water into a 20-quart mixer (product name: HPI-20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), knead at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. After adding 100 g of shortening, knead at low speed for 2 minutes and high speed for 4 - 5 minutes, and take out the dough at a kneading temperature of 27°C to obtain the main kneaded dough. Let the main kneaded dough ferment for 20 minutes (on the floor), divide it into 250 g using a rounder (product name: RQ; manufactured by Oshikiri Co., Ltd.) and a divider (product name: DQE; manufactured by Oshikiri Co., Ltd.), and take a 20-minute bench time. Then, use a straight mold (product name: WF; manufactured by Oshikiri Co., Ltd.) to shape it, arrange 6 pieces of 250 g of dough in a Pullman mold (3-jin size; volume 6300 mL), ferment in a proofing basket at a temperature of 38°C and a humidity of 80%, take it out of the proofing basket when the dough expands 2 cm from the top surface of the Pullman mold, and bake it in an oven (product name: SGR-606MS; manufactured by Sanko Kikai Co., Ltd.) at 220°C for 35 minutes. After taking it out of the oven, take out the bread from the Pullman mold, let it cool for 20 minutes, then put it into a dough conditioner at a temperature of 15°C and a humidity of 70%, and store it in a plastic bag at room temperature the next day to obtain 4 pieces of 3-jin bread.

[0049] 2) 3-jin bread 5 (Example 4) A 3-jin bread 5 was obtained in the same manner as the bread 4, except that the shape-retaining agent A for bakery products was changed to the shape-retaining agent B for bakery products.

[0050] 3) Bread without shape-retaining agent for bakery products (hereinafter referred to as Control 2) A 3-jin bread (Control 2) was obtained in the same manner as the bread 4, except that the shape-retaining agent A for bakery products was not added.

[0051] (3) Evaluation of shape retention effect 2 In the same manner as in the evaluation 1 of the shape retention effect, the average caving area was determined for each of the sliced bread 4, sliced bread 5, and control 2. Further, a value of caving suppression rate (%) indicating how much wrinkles and depressions, so-called caving, were suppressed was calculated using the following formula. A caving suppression rate of 5% or more was considered to satisfy the effect of the present invention.

[0052] Caving suppression rate (%) = (Average caving area of control 2 - Average caving area of sliced bread 4 or sliced bread 5) × 100 / Average caving area of control 2

[0053] The content of each raw material (parts by mass when 100 parts by mass of wheat flour) of sliced bread 4, sliced bread 5, and control 2 and the results of the caving suppression rate are shown in Table 2.

[0054] Table 2 TIFF0007693347000002.tif121170

[0055] From Table 2, it was found that both sliced bread 4 containing the shape retention agent A for bakery products and sliced bread 5 containing the shape retention agent B for bakery products had a shape retention effect that satisfied the effect of the present invention. In addition, when each sliced bread was subjected to a taste evaluation, control 2 had poor melt-in-the-mouth, while sliced bread 4 and sliced bread 5 hardly remained in the mouth and had good melt-in-the-mouth.

[0056] [Production of sliced bread, evaluation of shape retention effect 3] (1) Preparation of fats and oils A and B used as raw materials In order to confirm that the solid fats and oils used in the present invention exhibit a shape retention effect by taking a powder form, fats and oils A in which only the shortening as a raw material was dissolved and fats and oils B in which the shape retention agent A for bakery products was dissolved in the shortening as a raw material were prepared for comparative evaluation. 1) Fats and oils A Put 300 g of shortening (product name: Emblem; manufactured by Miyoshi Oil & Fat Co., Ltd.) into a 500 mL stainless steel container, and using a hot stirrer (product name: EG Hot Stirrer; manufactured by Inoue Seiei Do Co., Ltd.) and a spatula, heat and dissolve it at 70°C for 15 minutes. Then, immerse the stainless steel container in a bowl filled with ice water and stir until the product temperature reaches 20°C to obtain Oil A. 2) Oil B Put 270 g of shortening (product name: Emblem; manufactured by Miyoshi Oil & Fat Co., Ltd.) and 30 g of shape-retaining agent A for bakery products (powder of palm hardened oil; melting point 58°C; average particle diameter 150 μm) into a 500 mL stainless steel container, and using a hot stirrer (product name: EG Hot Stirrer; manufactured by Inoue Seiei Do Co., Ltd.) and a spatula, heat and dissolve it at 70°C for 15 minutes. Then, immerse the stainless steel container in a bowl filled with ice water and stir until the product temperature reaches 20°C to obtain Oil B.

[0057] (2) Raw materials 1) Strong flour (product name: Million; manufactured by Nisshin Flour Milling Co., Ltd.) 2) Yeast (product name: Regular; manufactured by Oriental Yeast Co., Ltd.) 3) Yeast food (product name: C·Oriental Food; manufactured by Oriental Yeast Co., Ltd.) 4) Emulsifier A (product name: Panmac 200V; glycerin fatty acid ester preparation; manufactured by Riken Vitamin Co., Ltd.) 5) Processed oil (product name: Frenchy F(S); manufactured by Riken Vitamin Co., Ltd.) 6) Granulated sugar (product name: Granulated Sugar ST; manufactured by Dainippon Meiji Sugar Co., Ltd.) 7) Table salt (product name: Special Grade Salt R; manufactured by Nippon Suisan Kaisha, Ltd.) 8) Skim milk powder (product name: Skim Milk Powder; manufactured by Morinaga Milk Industry Co., Ltd.) 9) Water 10) Oil A 11) Oil B 12) Shape-retaining agent A for bakery products (powder of palm hardened oil; melting point 58°C; average particle diameter 150 μm) 13) Emulsifier B (product name: Emulgee MS Powder; powder of glycerin fatty acid ester; melting point 62°C; average particle diameter 150 μm; manufactured by Riken Vitamin Co., Ltd.) 14) Alginic acid ester (product name: Kombu Acid 501; manufactured by Kimika Co., Ltd.)

[0058] (3) Method for producing sandwich bread 1) Sandwich bread 6 (Example 5) Into a 20 - quart mixer (product name: HPI - 20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), 1400 g of strong flour, 46 g of yeast, 2 g of yeast food, 5 g of emulsifier A, and 820 g of water were added, and kneaded at low speed for 3 minutes and medium speed for 1 minute. The dough was transferred to a proofing basket at a kneading - up temperature of 24°C and fermented at 24°C and 75% humidity for 4 hours to obtain a sponge dough. The sponge dough, 600 g of strong flour, 20 g of processed oil, 10 g of shape - retaining agent A for bakery products, 160 g of granulated sugar, 36 g of salt, 20 g of non - fat dry milk, and 530 g of water were added to a 20 - quart mixer (product name: HPI - 20M; manufactured by Kanto Mixer Kogyo Co., Ltd.), and kneaded at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. After adding 90 g of oil A, it was further kneaded at low speed for 2 minutes and high speed for 4 - 5 minutes, and the dough was taken out at a kneading - up temperature of 27°C to obtain a main - kneaded dough. The main - kneaded dough was bulk - fermented (on the floor) for 20 minutes, divided into 230 g using a rounder (product name: RQ; manufactured by Oshikiri Co., Ltd.) and a divider (product name: DQE; manufactured by Oshikiri Co., Ltd.), and given a 20 - minute bench time. Then, it was molded using a straight molder (product name: WF; manufactured by Oshikiri Co., Ltd.), and 6 pieces of 230 - g dough were arranged in a Pullman mold (3 - jin size; volume 6300 mL), fermented in a proofing basket at 38°C and 85% humidity. When the dough expanded to 85% of the volume of the Pullman mold, it was taken out from the proofing basket and baked in an oven (product name: SGR - 606MS; manufactured by Sanko Kikai Co., Ltd.) at 220°C for 32 minutes. After taking out from the oven, the sandwich bread was taken out from the Pullman mold, cooled for 20 minutes, then put into a dough conditioner at 15°C and 70% humidity, and the next day, put into a plastic bag and stored at room temperature to obtain 6 sandwich breads each weighing 3 jin.

[0059] 2) Sandwich bread 7 (Comparative Example 2) A sandwich bread 7 weighing 3 jin was obtained in the same manner as sandwich bread 6, except that shape - retaining agent A for bakery products was not added and 100 g of oil B was added instead of 90 g of oil A.

[0060] 3) Sandwich bread 8 (Reference Example 1) Except for changing the shape-retaining agent A for bakery products to the emulsifier B, bread 8 was obtained in the same manner as bread 6 consisting of 3 catties.

[0061] 4) Bread 9 (Reference Example 2) Except for changing 10 g of the shape-retaining agent A for bakery products to 1 g of alginate, bread 9 consisting of 3 catties was obtained in the same manner as bread 6.

[0062] 5) Bread without the shape-retaining agent for bakery products (hereinafter referred to as Control 3) Except for not adding the shape-retaining agent A for bakery products, bread (Control 3) consisting of 3 catties was obtained in the same manner as bread 6.

[0063] (4) Evaluation 3 of the shape-retaining effect In the same manner as in the evaluation 1 of the shape-retaining effect, the average caving area was determined for each of bread 6, bread 7, bread 8, bread 9, and Control 3. Further, a value of the caving suppression rate (%) indicating how much wrinkles and depressions, i.e., so-called caving, were suppressed was calculated using the following calculation formula. A caving suppression rate of 5% or more was regarded as satisfying the effect of the present invention.

[0064] Caving suppression rate (%) = (Average caving area of Control 3 - Average caving area of bread 6, bread 7, bread 8, or bread 9) × 100 / Average caving area of Control 3

[0065] Table 3 shows the content of each raw material of bread 6, bread 7, bread 8, bread 9, and Control 3 (parts by mass when 100 parts by mass of wheat flour is used) and the results of the caving suppression rate.

[0066] Table 3 TIFF0007693347000003.tif135170

[0067] From Table 3, it was found that the bread 6 containing the shape-retaining agent A for bakery products had a shape-retaining effect that satisfied the effects of the present invention, while the bread 7, which was a comparative example, had increased caving compared to Control 3 and had no shape-retaining effect. Also, although bread 7 contained the shape-retaining agent A for bakery products in a form dissolved in shortening, no shape-retaining effect was confirmed. Therefore, it was found that the shape-retaining agent for bakery products suppresses caving and exhibits a shape-retaining effect by taking the form of powder. Further, although bread 8 contained an emulsifier B having the same melting point and average particle diameter as the shape-retaining agent A for bakery products, no shape-retaining effect was confirmed. Thus, it was found that the shape-retaining agent for bakery products suppresses caving and exhibits a shape-retaining effect by using a powder of solid fat as an active ingredient. Additionally, it was found that the bread 6 containing the shape-retaining agent A for bakery products suppressed caving more than the bread 9 containing an alginate ester, which is a conventional technology, and had a shape-retaining effect. Also, when each bread was subjected to a taste evaluation, bread 7, bread 8, and bread 9 had poor melt-in-the-mouth properties, whereas bread 6 hardly remained in the mouth and had good melt-in-the-mouth properties.

Explanation of Signs

[0068] A: The quadrangle-like area (the portion surrounded by the solid line) consisting of the four sides connecting the endpoints of the curved portions at the four adjacent corners horizontally and the curved portions at the four corners when the sliced surface of a square bread, which is a bakery product, is photographed from above and subjected to image analysis B: The area of the actual sliced surface when the sliced surface of a square bread, which is a bakery product, is photographed from above and subjected to image analysis (the portion surrounded by the solid line and the broken line of the curved portions at the four corners) C: The caving area, which is the difference between A and B (the total of the portions surrounded by the solid line and the broken line of the four sides)

Claims

1. A square bread caving inhibitor containing, as an active ingredient, a powder of palm hardened oil and / or rapeseed hardened oil having an average particle diameter of 300 μm or less.

2. A method for suppressing caving of a baked square bread by adding a powder of palm hardened oil and / or rapeseed hardened oil having an average particle diameter of 300 μm or less to the dough of the square bread before baking.

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