Bread and dough

Abstract

To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relative to 100 pts.mass of grain flour. The bread dough containing 0.3-15 mass% of oil and fat. Bread which is obtained by baking the bread dough. A plastic oil and fat composition for kneading containing 5-95 mass% of medium chain fatty acid triglyceride in oil and fat. A method of suppressing deterioration of food texture of bread by freezing and thawing after baking by kneading 0.3-1.5 mass% of medium chain fatty acid triglyceride in bread dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to bread in which deterioration of texture after freezing and thawing is suppressed, and to bread dough for obtaining said bread. [Background technology]

[0002] Generally, bread is produced by adding water, yeast, salt, oils and fats, sugars, dairy products, etc. to wheat flour, kneading the dough, and baking the resulting dough that has been fermented. Baked bread loses its softness over time, mainly due to starch retrogradation. Therefore, in order to prevent baked bread from deteriorating over time, techniques have been developed for storing bread frozen and thawing it as needed (e.g., Patent Documents 1 to 3). However, as frozen bread dough has come into practical use, the commercial practice of thawing pre-baked frozen bread (and heating it as needed) has been replaced by the practice of baking frozen bread dough as needed.

[0003] It is still common for households to freeze leftover bread or bread purchased in large quantities at one time. Freezing bread is also effective from the perspective of reducing food waste. However, the texture of bread that is frozen and thawed inevitably deteriorates somewhat, becoming somewhat dry and so on. The use of emulsifiers such as saturated fatty acid monoglycerides is a well-known method for preventing deterioration in the texture of bread after baking. Another method proposed is to obtain soft bread that is less likely to deteriorate by kneading fats and oils containing a large amount of liquid oil into bread dough (e.g., Patent Document 4). However, using a large amount of emulsifier can impart an undesirable flavor to the bread, and a high proportion of liquid oil can result in a decrease in the bread's rise (volume). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 55-42607 [Patent Document 2] Japanese Patent Application Publication No. 62-36138 [Patent Document 3] Japanese Patent Application Publication No. 2-182145 [Patent Document 4] Japanese Patent Application Publication No. 3-47028 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide bread in which deterioration of texture after freezing and thawing is suppressed. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that bread obtained by baking bread dough into which a specific amount of medium-chain fatty acid triglyceride has been kneaded is prevented from deteriorating in texture after freezing and thawing. This has led to the completion of the present invention. That is, the present invention can be in the following aspects.

[0007] [1] Bread dough containing cereal flour, wherein 0.3 to 1.5% by mass of medium-chain fatty acid triglycerides are kneaded into the dough. [2] The bread dough of [1], containing 0.6 to 2.8 parts by mass of medium-chain fatty acid triglycerides per 100 parts by mass of grain flour. [3] The bread dough of [1] or [2] containing 0.3 to 15 mass% of fat or oil. [4] Bread baked from any one of the doughs in [1] to [3]. [5] A plastic oil and fat composition for kneading, containing 5 to 95% by mass of a medium-chain fatty acid triglyceride in an oil and fat. [6] A method for suppressing deterioration of the texture of bread due to freezing and thawing after baking by kneading 0.3 to 1.5% by mass of medium-chain fatty acid triglycerides into bread dough. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide bread in which deterioration of texture after freezing and thawing is suppressed, and bread dough for obtaining said bread. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used regardless of expressions such as "preferred" or "more preferred."

[0010] The bread dough of the present invention contains cereal flour. The cereal flour may be any cereal flour normally used in bread making. Specific examples include wheat flour (strong flour, medium-strength flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc. One or more types of cereal flour may be used. The cereal flour may also contain starch-based ingredients such as starch such as cornstarch, and processed starch such as cross-linked tapioca starch. The cereal flour may also contain husk flour such as bran flour and rice bran flour. The cereal flour may also contain functional powders such as active gluten. However, the cereal flour preferably contains wheat flour. The bread dough is the dough used to make bread, and refers to the dough before baking, which is composed mainly of cereal flour.

[0011] According to one embodiment of the present invention, the content of cereal flour in the bread dough is preferably 38 to 60% by mass, more preferably 42 to 58% by mass, and even more preferably 46 to 56% by mass. Also, according to one embodiment of the present invention, the content of wheat flour in the cereal flour contained in the bread dough is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80 to 100% by mass.

[0012] The bread dough of the present invention is a dough into which 0.3 to 1.5% by mass of medium-chain fatty acid triglyceride (hereinafter also referred to as MCT) has been kneaded. The content of MCT contained (kneaded) in the dough is preferably 0.4 to 1.1% by mass, more preferably 0.5 to 0.9% by mass, and even more preferably 0.6 to 0.8% by mass. By kneading a small amount of MCT into the dough, deterioration of the texture of baked bread due to freezing and thawing is suppressed.

[0013] The medium-chain triglyceride (MCT) is a triglyceride in which all three fatty acid residues constituting the triglyceride are medium-chain fatty acids. The medium-chain fatty acid is a fatty acid having 6 to 10 carbon atoms, and is preferably a straight-chain saturated fatty acid. Specific examples of medium-chain fatty acids include caproic acid (6 carbon atoms), caprylic acid (8 carbon atoms), and capric acid (10 carbon atoms). The medium-chain fatty acids constituting MCT may be the same or different from each other. Furthermore, the combined amount of caprylic acid and capric acid in the total amount of medium-chain fatty acids constituting MCT is preferably 80 to 100% by mass, more preferably 90 to 100% by mass.

[0014] According to one aspect of the present invention, the ratio of MCT to flour contained in bread dough is preferably 0.6 to 2.8 parts by mass of MCT per 100 parts by mass of flour. The ratio of MCT to 100 parts by mass of flour is more preferably 0.8 to 2.2 parts by mass, even more preferably 1 to 1.8 parts by mass, and especially preferably 1.2 to 1.6 parts by mass. When the ratio of MCT to flour contained in bread dough is within the above range, deterioration in texture of baked bread due to freezing and thawing is suppressed.

[0015] According to one embodiment of the present invention, the bread dough preferably contains 0.3 to 15% by mass of fats and oils. The fats and oils include MCT. The fats and oils also include fats and oils contained in the ingredients of the bread dough. For example, when whole eggs are included as an ingredient of the bread dough, the fats and oils contained in the bread dough include about 10% by mass of the fats and oils contained in the whole eggs. The fats and oils contained in the bread dough are more preferably 0.6 to 12% by mass, even more preferably 1.2 to 10% by mass, and even more preferably 2 to 9% by mass.

[0016] According to one embodiment of the present invention, the fats and oils contained in the bread dough may be only MCT. Also, according to another embodiment of the present invention, the fats and oils contained in the bread dough preferably contain 40% by mass or less of liquid oil (excluding MCT; the same applies below), more preferably 30% by mass or less, and even more preferably 0 to 20% by mass. Here, the liquid oil is an edible fat and oil that is liquid (fluid) at room temperature (20°C), and is preferably clear. Examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, and linseed oil. The fats and oils blended into the bread dough are refined as needed to be suitable for edible use. By incorporating a specific amount of MCT, the bread dough of the present invention remains soft even with a reduced liquid oil content, and since the liquid oil content can be reduced, the bread easily rises when baked.

[0017] According to one aspect of the present invention, the fats and oils contained in the bread dough, excluding fats and oils contained in raw materials such as whole eggs, may be kneaded into the dough as powdered fats and oils containing MCT, or may be kneaded into the dough as a plastic fat and oil composition containing MCT. The MCT content of the fats and oils contained in the plastic fat and oil composition is preferably 5 to 95% by mass, more preferably 10 to 35% by mass, and even more preferably 12 to 24% by mass. However, for example, in the case of lean bread dough (fat and oil content of 0.4 to 3.5% by mass, preferably 0.5 to 3% by mass), the MCT content of the fats and oils contained in the plastic fat and oil composition may be more preferably 63 to 90% by mass, and even more preferably 65 to 85% by mass. Furthermore, the liquid oil content of the fats and oils contained in the plastic fat and oil composition is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 0 to 20% by mass. The plastic oil-and-fat composition preferably contains a fat (hard stock) that is solid (non-fluid) at room temperature (20°C). The hard stock preferably has an elevation melting point of less than 42°C, and its content in the fats and oils contained in the plastic oil-and-fat composition is preferably 5 to 95% by mass, more preferably 65 to 90% by mass, and even more preferably 76 to 88% by mass. However, when the plastic oil-and-fat composition has a high MCT content, such as when used for lean bread dough, the hard stock preferably has an elevation melting point of 42°C or higher, and its content in the fats and oils contained in the plastic oil-and-fat composition is more preferably 10 to 37% by mass, and even more preferably 15 to 35% by mass. The hard stock is not particularly limited as long as it is typically used in the preparation of a plastic oil-and-fat composition. Examples of the hard stock include palm oil, palm-based fats such as fractionated palm oil, and interesterified fats thereof. Other examples include interesterified mixed oils containing palm-based oils and lauric-based oils (oils and fats in which the lauric acid content of the constituent fatty acids is 30% by mass or more).Hardstock may be hardened as needed.Two or more types of hardstock may be used in combination.

[0018] The content of fats and oils (oils) and MCTs contained in bread dough is based on the amount blended in the raw materials. However, the content of fats and oils and MCTs contained in bread dough and bread can be measured by conventionally known methods. The content of fats and oils can be measured, for example, by the Soxhlet method. The content of MCTs can be measured, for example, by analyzing fats and oils extracted by the Soxhlet method or the like using gas chromatography (for example, a method based on AOCS Ce5-86).

[0019] According to one embodiment of the present invention, the plastic fat composition may contain, as other ingredients besides the fat or oil, ingredients commonly used in fat or oil compositions used in bread production, such as water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol, tea extract (catechin), and rutin, plant proteins such as wheat protein and soy protein, eggs, egg products, flavorings, dairy products such as whole milk powder, skim milk powder, and whey protein, food additives such as seasonings, pH adjusters, and food preservatives, and food ingredients such as fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.

[0020] According to one aspect of the present invention, the plastic oil-and-fat composition may be, for example, a margarine or fat spread having an aqueous phase, or a shortening having no aqueous phase. In the case of an emulsion having an aqueous phase, the emulsion may be any of a water-in-oil type, an oil-in-water type, and a complex emulsion type. However, a water-in-oil type is preferred. When the plastic oil-and-fat composition is a shortening, the content of the oil-and-fat is preferably 90 to 100% by mass, more preferably 99 to 100% by mass, and even more preferably 99.8 to 100% by mass. When the plastic oil-and-fat composition is a water-in-oil emulsion, the content of the oil-and-fat is preferably 60 to 98% by mass, more preferably 69 to 96% by mass, and even more preferably 79 to 94% by mass. Furthermore, the content of water in the water-in-oil emulsion is preferably 1 to 39% by mass, more preferably 3 to 30% by mass, and even more preferably 5 to 20% by mass.

[0021] According to one aspect of the present invention, the content of the emulsifier in the plastic oil and fat composition is preferably 0 to 1% by mass, more preferably 0 to 0.4% by mass, and even more preferably 0 to 0.2% by mass. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin. By containing a specific amount of MCT, the bread dough of the present invention can easily maintain the texture of bread even when the content of the emulsifier in the plastic oil and fat composition is reduced.

[0022] According to one aspect of the present invention, the method for producing a plastic fat composition is not particularly limited, and known methods and conditions for producing fats and oils used in bread production can be applied. Specifically, the fat and oil composition can be produced by mixing and dissolving oil-soluble components. Furthermore, when producing a plastic fat and oil composition, the oil-soluble components are mixed and melted to prepare an oil phase. If necessary, a water-soluble component is mixed and dissolved to prepare an aqueous phase. The plastic fat and oil composition can be produced by cooling and crystallizing the melted oil phase alone or after mixing and emulsifying the oil phase with an aqueous phase. The cooling and crystallization preferably include cooling plasticization. The cooling conditions are preferably -0.5°C / min or more, more preferably -5°C / min or more. In this case, rapid cooling is preferred over gradual cooling. Furthermore, after preparing the oil phase or mixing and emulsifying, it is desirable to perform a sterilization treatment. Sterilization methods include a batch method in a tank and a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger. Examples of cooling equipment include closed-type continuous tube coolers, such as margarine manufacturing machines such as a Votator, a Combinator, and a Perfector, and plate-type heat exchangers. Examples of cooling equipment also include a combination of an open-type diacooler and a complexor.

[0023] According to one aspect of the present invention, the amount of plastic fat composition used in producing bread dough is not particularly limited. It may be adjusted so that the medium-chain triglyceride (MCT) content in the bread dough is 0.3 to 1.5% by mass. The amount used is, for example, preferably 0.5 to 25 parts by mass, more preferably 1 to 13 parts by mass, and even more preferably 2 to 11 parts by mass per 100 parts by mass of flour contained in the bread dough.

[0024] According to one embodiment of the present invention, the bread dough may contain, in addition to cereal flour and medium-chain triglycerides (e.g., the plastic fat and oil composition containing MCT as needed), other food ingredients (raw materials) typically used in the production of bread dough. Examples of other food ingredients include flours such as cellulose powder and cocoa powder, yeast, yeast food, enzymes, salt, sugars and sugar alcohols such as sugar and glucose, eggs (whole eggs, liquid eggs), various egg products, dairy products such as skim milk powder and milk, oils and fats for kneading such as butter, and aqueous ingredients such as water and soy milk.

[0025] According to one embodiment of the present invention, the ingredients of the bread dough may contain 15 to 45% by mass of water. The amount of water to be added to the bread dough is preferably 18 to 42% by mass, more preferably 21 to 38% by mass. Part or all of the water to be added to the bread dough may be replaced with milk, soy milk, whole eggs, etc.

[0026] According to one aspect of the present invention, bread dough can be produced by a known method other than kneading a medium-chain fatty acid triglyceride (e.g., the plastic oil and fat composition containing MCT as needed) into a mixture whose main ingredient is cereal flour. Specific examples include the straight dough method, sponge dough method, liquid dough method, all-in-mix method, and aged noodle method. According to one aspect of the present invention, in the case of lean bread dough for which the incorporation of oils and fats is not essential, such as French bread, bagels, and English muffins, a specified amount of MCT or MCT powdered oil and fat can be directly kneaded into the raw material mixture. Furthermore, in the case of bread dough for bread, rolls, buns, and steamed bread, a plastic oil and fat composition containing MCT can be kneaded into the raw material mixture. According to one aspect of the present invention, bread dough is preferably produced by incorporating yeast and the like and undergoing a fermentation process. The produced dough can be stored frozen.

[0027] According to one aspect of the present invention, bread of the present invention is obtained by baking the bread dough of the present invention. Bread can be produced under known conditions and by known methods depending on the characteristics and type of bread dough. Specifically, bread can be produced by baking the bread dough of the present invention in an oven or the like. When using an oven, the bread can be baked, for example, at a bottom heat of about 180 to 230°C and a top heat of about 180 to 230°C for about 5 to 40 minutes. Baking can be done in an oven or by direct baking, as well as by microwave cooking, steaming, frying, and the like. The bread may be frozen after baking. Regarding freezing conditions, the lower the temperature, the better (for example, -35°C or below), but in a household freezer, the temperature is preferably -15°C or below.

[0028] According to one aspect of the present invention, the bread of the present invention is prevented from deteriorating in texture due to freezing and thawing after baking, so that the shelf life can be extended and food waste can be reduced. The bread of the present invention is suitable for breads that are eaten frequently (highly edible), such as white bread, rolls, buns, French bread, bagels, English muffins, and steamed bread. [Example]

[0029] The present invention will now be described in detail with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0030] <Preparing oils and fats> Medium-chain fatty acid triglyceride (manufactured by Nisshin Oillio Group Co., Ltd., 100% by mass of saturated fatty acids with 8 and 10 carbon atoms in the constituent fatty acids) was defined as MCT1. Soybean oil (manufactured by Nisshin Oillio Group, Inc., MCT content 0% by mass, clarified at 20°C) was used as liquid oil 1. A mixed oil of palm oil and interesterified soft palm oil (manufactured by Nisshin Oillio Group, Inc., MCT content 0% by mass, solid at 20°C, slip melting point 39°C) was designated as solid fat 1. Hardened coconut oil (manufactured by Nisshin Oillio Group, Inc., MCT content 0% by mass, medium-chain fatty acid content of constituent fatty acids 14% by mass, solid at 20°C, slip melting point 31°C) was used as solid fat 2.

[0031] <Preparation and evaluation of bread> Single-loaf (mountain-shaped) bread was produced using the formulations in Tables 1 and 2 and the production conditions (sponge dough method) in Table 3. The volume of each loaf of bread one day after baking was evaluated according to the following evaluation criteria. Each loaf of bread was also cut into six pieces, placed in a zippered freezer bag, and stored in a freezer (-18°C). After 12 days, the texture of each six-piece loaf of bread, which had been naturally thawed at room temperature, was evaluated according to the following evaluation criteria, with Comparative Example 2 used as a control. The production and evaluation of the bread were carried out by a baker with over 10 years of experience.

[0032] [Volume evaluation criteria] 4: Very good 3: Good 2: Normal level 1: Poor volume [Evaluation criteria for texture] 4: Softer than the control (very good, no lingering feeling) 3: Softer (good) compared to the control 2: Compared to the control, it is about the same hardness or slightly sticky. 1: The texture is hard or sticky compared to the control

[0033] [Table 1]

[0034] [Table 2]

[0035] [Table 3]

[0036] <Preparation and evaluation of roll bread> Rolls were made using the formulations in Table 4 and the manufacturing conditions (sponge dough method) in Table 5. The volume of each roll was evaluated one day after baking. Each roll was placed in a zippered freezer bag and stored in a freezer (-18°C). After 12 days, the texture of each roll, which had been naturally thawed at room temperature, was evaluated using Comparative Example 8 as a control. The bread was made and evaluated by a baker with over 10 years of experience, using the same evaluation criteria as for the evaluation of white bread.

[0037] [Table 4]

[0038] [Table 5]

Claims

1. A bread dough containing 38 to 60% by mass of flour and 0.3 to 15% by mass of fats and oils, Bread dough for bread, roll bread, bun, French bread, bagel, English muffin, or steamed bread contains 0.32 to 0.9% by mass of a medium-chain fatty acid triglyceride (the medium-chain fatty acid triglyceride is a fatty acid in which all three fatty acid residues have 6 to 10 carbon atoms) in a kneaded state.

2. 2. The bread dough according to claim 1, comprising 0.6 to 2.8 parts by mass of a medium-chain fatty acid triglyceride (in which all three fatty acid residues have a carbon number of 6 to 10) per 100 parts by mass of cereal flour.

3. The bread dough according to claim 1 or 2, which is for bread that has been frozen and thawed after baking.

4. Bread baked from the dough according to any one of claims 1 to 3.

5. 4. A plastic oil-and-fat composition for kneading used to produce the bread dough according to claim 1, wherein the plastic oil-and-fat composition for kneading contains 10 to 35 mass % of a medium-chain fatty acid triglyceride in the oil-and-fat mixture (the medium-chain fatty acid triglyceride is a fatty acid in which all three fatty acid residues have 6 to 10 carbon atoms).

6. An agent for inhibiting deterioration of texture in baked, frozen-thawed bread for producing the bread dough described in any one of claims 1 to 3, wherein the agent for inhibiting deterioration of texture in baked, frozen-thawed bread contains, as an active ingredient, a medium-chain fatty acid triglyceride (a medium-chain fatty acid triglyceride in which all three fatty acid residues have 6 to 10 carbon atoms).

7. A method for producing bread dough produced by a sponge dough method, The method for producing bread dough for white bread, roll bread, bun, French bread, bagel, English muffin, or steamed bread includes preparing the bread dough using 38 to 60% by mass of grain flour, 0.3 to 15% by mass of fats and oils, and 0.32 to 0.9% by mass of a medium-chain fatty acid triglyceride (the medium-chain fatty acid triglyceride is a fatty acid in which all three fatty acid residues have 6 to 10 carbon atoms).

8. A method for suppressing deterioration in the texture of bread due to freezing and thawing after baking, by kneading 0.32 to 0.9% by mass of a medium-chain fatty acid triglyceride (the medium-chain fatty acid triglyceride is a fatty acid in which all three fatty acid residues have 6 to 10 carbon atoms) into dough for bread, roll bread, bun, French bread, bagel, English muffin, or steamed bread, which dough contains 38 to 60% by mass of grain flour and 0.3 to 15% by mass of fats and oils.

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