Water-in-oil emulsion composition for bakery foods

Abstract

To provide a baked and frozen bread that excels in texture after thawing, particularly "moist feeling".SOLUTION: A water-in-oil emulsion composition contains soybean extract which is extract from whole-fat soybeans using water, with the weight ratio of protein to carbohydrate of 100-200%, the solid content of the soybean extract being 3 wt.% or more and 20 wt.% or less in an aqueous phase. The content of the water-in-oil emulsion composition is preferably 2-20 pts.wt. relative to 100 pts.wt. of grain flour. Thus, it is possible to improve the "moist feeling" which is often lost in the bread that is baked and frozen, and then thawed for eating.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to the improvement of the texture of bakery products, particularly breads having a freezing process after baking.

Background Art

[0002] Based on the background of the improvement of manufacturing processes, the efficiency, labor-saving, and space-saving of bakeries, the handling of a small quantity and a variety of product assortments, and the consumer needs of easily eating delicious bread at any time, the use of breads frozen in the manufacturing and distribution processes of bread is progressing. Among them, "frozen bread after baking" that freezes completely baked bread can be eaten by natural thawing or short-time reheating using an oven, an oven toaster, a microwave oven, etc., and has the advantage of being able to provide the necessary amount with a minimum of effort. Due to these conveniences, its popularity has been increasing, and its usage scenarios are diversifying, such as small-scale stores and households. At the same time, fluctuations in distribution and storage conditions are likely to occur. There are cases where part or all of it is thawed and refrozen due to being exposed to temperature changes during the process, and problems such as deterioration of texture (aging) and dryness are becoming more prominent. In particular, there is a demand for a technology that can maintain the "moist feeling," which is an important factor related to the preference for bread.

[0003] Patent Document 1 is an application related to a frozen food obtained by sandwiching a side dish between baked bread. It is described that by using a high-water bread containing fine wheat flour, solidification and dryness due to microwave reheating can be suppressed.

[0004] Patent Document 2 has proposed a material that contributes to the quality improvement of bread. This is a water extract from whole soybeans, and it is a technology related to an oil-in-water type emulsified oil and fat composition for kneading bread dough, which contains a soybean extract having a weight ratio of protein to carbohydrate of 100 to 200% by weight. In the examples of the soybean extract, it is blended at 40% by weight in an oil-in-water type emulsified oil and fat composition as low-fat soy milk with a solid content of 9.7%. Further, it is disclosed that this oil-in-water type emulsified oil and fat composition imparts good "softness" and "crispness" to bread by being blended at 30% with respect to wheat flour. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2004-194518 [Patent Document 2] Japanese Patent Publication No. 2018-170967 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The objective of this invention is to provide baked and frozen bread that has a good texture after thawing, particularly a moist texture. [Means for solving the problem]

[0007] Patent Document 1 deals with a specific phenomenon related to problems during microwave heating and was not helpful in solving the problems of the present invention. Patent Document 2 did not disclose the texture after freezing following baking and then thawing. The inventors conducted diligent research and, surprisingly, discovered that bread containing a water-in-oil emulsion with a predetermined soybean extract exhibited good "moistness" after being baked, frozen, and then thawed. This led to the completion of the present invention.

[0008] In other words, the present invention (1) A water-in-oil emulsion composition for bakery foods, characterized in that it contains, as solid content, 3% to 20% by weight of a soybean extract, which is a water extract from whole fat soybeans, with a protein-to-carbohydrate weight ratio of 100-200%, in the aqueous phase. (2) The water-in-oil emulsion composition described in (1) for bakery food products that have a freezing process after baking, (3) A method for producing bakery food, comprising the step of blending 2 to 20 parts by weight of the water-in-oil emulsion composition described in (1) or (2) per 100 parts by weight of cereal flour, (4) A water-in-oil emulsion composition for bakery food, which contains 3% to 20% by weight of a soybean extract, which is a water extract from whole fat soybeans and has a protein-to-carbohydrate weight ratio of 100-200%, as solid content in the aqueous phase, is incorporated into the dough, and the dough is baked, frozen, and then the moistness when thawed is improved. [Effects of the Invention]

[0009] According to the present invention, the moistness of bread that is frozen after baking and then thawed and eaten can be improved. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below.

[0011] (Bakery food) In this invention, bakery food refers to a product obtained by using cereal flour such as wheat flour or rice flour as the main raw material, to which water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavorings, and other raw materials are added as needed, and the dough obtained through a kneading process is baked and heated. Examples include breads such as sweet buns, sliced ​​bread, dinner rolls, prepared breads, and Danish pastries, as well as baked goods such as waffle cones for frozen desserts, choux puffs, tart dough (base), pies, cookies, and various cakes. However, when applying this invention, it is particularly effective in breads. As for the method of making bread, any of the commonly used methods such as the sponge and dough method, straight dough method, frozen dough method, and chilled dough method can be used.

[0012] (Water-in-oil emulsion composition) The water-in-oil emulsion composition used in the present invention contains a soybean extract of a specific composition described later. Other than this, known water-in-oil emulsion compositions or formulations of plastic fats and oils used for kneading into bread dough, i.e., formulations of fats and oils and other raw materials can be used as appropriate, but a water-in-oil emulsion composition in which the melting point of the oil phase is 20°C to 35°C and the SFC (solid fat content) is 20 to 60% at 10°C, 5 to 50% at 20°C, and 0 to 20% at 30°C is preferred. Furthermore, any known edible oils and fats can be used as raw materials for oils and fats. Examples include vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, and palm kernel oil, as well as animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, and / or processed oils and fats obtained by using these individually or in combination, or by undergoing one or more processes selected from hardening, fractionation, transesterification, etc. These can be used individually or in combination of two or more types.

[0013] The method for producing the water-in-oil emulsion composition is not particularly limited, but it can be produced by pre-emulsifying the oil phase and aqueous phase as in the conventional method, and then rapidly cooling and kneading them using a scraping-type rapid cooling and kneading device such as a combinator, perfector, or botter. The oil phase can be prepared by adding, dissolving, and / or dispersing oil-soluble components such as pigments, antioxidants, and fragrances to melted oils and fats as needed. The aqueous phase can be prepared by adding, dissolving, and / or dispersing water-soluble milk components, and optionally salt, sugars, inorganic salts, etc., to water or warm water. It is not prohibited to include various emulsifiers as long as they do not hinder the effects of the present invention. Soybean extracts of specific compositions described later can be added as the aqueous phase.

[0014] In this invention, the aqueous phase refers to a mixture of water and water-soluble raw materials in the raw materials of a water-in-oil emulsion composition. The content of the aqueous phase in the water-in-oil emulsion composition is 10 to 35% by weight, preferably 12 to 30% by weight, and more preferably 13 to 27% by weight. By setting the amount of the aqueous phase within an appropriate range, the suitability for manufacturing can be improved.

[0015] (soybean extract) The present invention uses a water extract from whole fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%. Low-fat soy milk can be exemplified as one form of such soy extract. This is characterized by the lipid content in the solids and the weight ratio of protein to carbohydrates (hereinafter sometimes referred to as P / C content) being within the above range. For reference, in general soy milk (whole fat soy milk) obtained by extracting from whole fat soybeans using known methods 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, methods such as separating lipids from slurry (ground soybean liquid) or whole fat soy milk by high-speed centrifugation, or methods of transferring lipids to the okara side when separating okara from the slurry can be used. In a more preferred embodiment, the effects of the present invention can be further improved by using whole fat soybeans that have been preheat-treated, preferably whole fat soybeans with an NSI (water-soluble nitrogen index) of 15-77, more preferably 40-70, as the raw material. This method can be described, for example, by referring to the method described in Japanese Patent Publication No. 2012-16348. Soy extract is added to the aqueous phase of the water-in-oil emulsion composition. If it is in the form of low-fat soy milk, it can be added as part or all of the aqueous phase. The amount added is preferably 3% to 20% by weight, more preferably 5 to 15% by weight, as solid content in the aqueous phase. Examples of protein in the aqueous phase include 1 to 15% by weight, more preferably 2 to 10% by weight, and solid content in the water-in-oil emulsion includes 0.1 to 8% by weight, more preferably 0.5 to 6% by weight. If the amount added is less than this, the effects of the present invention are difficult to obtain, and if it is more than this, the emulsification of the water-in-oil emulsion composition may become unstable. Let's further explain the effects of this soybean extract. For example, when bread is made by incorporating a water-in-oil emulsion with an aqueous phase content of 18% into the flour at a weight of 5%, the amount of solids added is only about 0.1% of the flour, yet it shows a remarkable effect in improving the texture, which is a significant characteristic.

[0016] (Bakery food products that undergo a freezing process after baking) The water-in-oil emulsion composition of the present invention exhibits its effects in bakery products, particularly breads, that have a freezing process after baking. In the present invention, this may be referred to as "frozen bread after baking". Frozen bread after baking means bread that has a freezing process after complete baking, is stored and distributed in a frozen state, and is thawed and eaten. As means of thawing, in addition to natural thawing at room temperature, short-time reheating in an oven, an oven toaster, a microwave oven, etc. can be exemplified. The freezing method is not particularly limited, but it is desirable to rapidly freeze after baking and cooling. Preventing drying with packaging or containers also improves the suitability for long-term storage. Moreover, the water-in-oil emulsion composition of the present invention has the advantage of exhibiting a texture-improving effect even when it has undergone slow freezing or refreezing, which generally easily impairs quality.

[0017] (Other raw materials) According to the present invention, a water-in-oil emulsified oil and fat composition that does not require an emulsifier label and has a high texture-improving effect can be produced. Depending on the product design, it does not prevent the blending of other raw materials, and emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, saccharides, sweeteners, salts, etc. can also be appropriately added within a range that does not inhibit the effects of the present invention.

[0018] The water-in-oil emulsion composition having the aforementioned composition is kneaded into bakery dough for use. As a specific usage mode, it may be the same as the commonly known kneading oil and fat, and for example, a method of kneading raw materials other than the water-in-oil emulsion composition for a certain period of time, adding the water-in-oil emulsion composition, and further mixing can be exemplified. The blending amount is preferably 2 to 20% by weight, more preferably 3 to 15% by weight, and even more preferably 3 to 10% by weight based on 100 parts by weight of the flour. If the blending amount is less than this, the effects of the present invention are difficult to obtain, and if it is more than this, the dough may be difficult to form into a lump.

Examples

[0019] Examples and comparative examples are described below to explain the present invention in more detail. In the text, "% " and "parts" mean weight basis unless otherwise specified.

[0020] (Examination 1) According to the formulations in Table 1, the oil phase and aqueous phase were prepared by conventional methods, and after preliminary emulsification, all raw materials were mixed and rapidly cooled and kneaded in a combinator to obtain the water-in-oil emulsion compositions (1) to (4). The composition of low-fat soy milk, lactic acid fermented low-fat soy milk, and full-fat soy milk, which are listed as raw materials in the table, is shown in Table 2.

[0021] (Table 1) Formulation and composition of water-in-oil emulsion compositions (unit: parts by weight) TIFF0007844824000001.tif86169

[0022] (Table 2) Composition of soy milk TIFF0007844824000002.tif66169

[0023] (Bread production and evaluation) Bread was prepared and baked according to the formulation and manufacturing conditions shown in Table 3. After cooling, freezing and cycle tests (accelerated moisture loss tests due to repeated freezing and thawing) were performed according to the conditions in Table 4.

[0024] (Table 3) Bread ingredients and manufacturing conditions TIFF0007844824000003.tif58169

[0025] (Table 4) Freezing conditions TIFF0007844824000004.tif42161

[0026] (evaluation) Each sample was removed from the freezer and allowed to thaw naturally at room temperature (20°C) for 3 hours. Then, 10 experienced panelists conducted a sensory evaluation regarding its "moisture content." The evaluation was based on bread containing a water-in-oil emulsion composition (4), and the decision was made by consensus. All products that scored +2 or higher were deemed to pass. +3: Especially good +2: Good +1: Fairly good 0: Equivalent to control -1: Slightly inferior -2: Inferior

[0027] (Table 5) Sensory evaluation of bread (moisture level) TIFF0007844824000005.tif44169

[0028] As shown in the evaluation column of Table 5, the "moisture" was significantly improved only in the system using soy milk containing a specific composition of soy extract, even after rapid freezing and cycle testing.

[0029] (Consideration 2: Verification of the oil and fat composition) Oil and fat mixtures A and B, which are typically used in oil-in-water emulsions for bread dough, were prepared, and oil-in-water emulsions (5) and (6) were produced by conventional methods using formulations in which the oil and fat (oil phase) of the water-in-oil emulsion composition (1) was substituted in each of these formulations. The melting points and SFC (solid fat content) of each oil phase are shown in Table 6. The melting point here refers to the rising melting point, measured by the method described in the Japan Oil Chemists' Society Standard Oil and Fat Analysis Test Method (1), and is the temperature at which a sample packed in a capillary tube begins to soften and rise upon heating under specified conditions.

[0030] (Table 6) Formulation and composition of water-in-oil emulsion compositions (unit: parts by weight) TIFF0007844824000006.tif151169

[0031] Using each water-in-oil emulsion composition in Table 6, bread was produced using the same formulation and procedure as in Study 1. Freezing and cycle testing were performed, and after natural thawing, a sensory evaluation of "moistness" was conducted. As a result, it was confirmed that approximately the same effect could be obtained in this test system even when the oil and fat composition was changed.

[0032] (Table 7) Sensory evaluation of bread (moisture level) TIFF0007844824000007.tif44169

Claims

1. A water-in-oil emulsion composition for bakery foods that undergo a freezing process after baking, characterized in that it contains 3% to 20% by weight of a soybean extract, which is a water extract from whole fat soybeans and has a protein-to-carbohydrate weight ratio of 100 to 200%, as solid content in the aqueous phase.

2. A method for producing bakery food, comprising the step of blending 2 to 20 parts by weight of the water-in-oil emulsion composition described in claim 1 per 100 parts by weight of cereal flour, and having a freezing step after baking.

3. A method for improving the moistness of baked goods after baking and thawing involves incorporating a water-in-oil emulsion composition for bakery foods into dough, which contains 3% to 20% by weight of a soybean extract, which is a water extract from whole fat soybeans and has a protein-to-carbohydrate weight ratio of 100-200%, as solid content in the aqueous phase, and which has a freezing step after baking.

Images