Water-in-oil emulsion composition for bakery foods

Abstract

To provide a baked and frozen bread that excels in texture, particularly "moist feeling" or "melting in the mouth".SOLUTION: Bread is produced using a water-in-oil emulsion that contains, in an aqueous phase, exomaltotetraohydrolase (G4 amylase), one of amylases, and soybean extract which is extract from whole-fat soybeans using water, with the weight ratio of protein to carbohydrate of 100-200%. Thus, it is possible to keep a good texture even in the baked and frozen bread, which is prone to quality deterioration.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Based on the background of the efficiency improvement, labor saving, space saving in the manufacturing process and bakery shops, the handling of a small number of products with a wide variety of items, and the consumer needs for easily eating delicious bread at any time, the use of breads frozen in the manufacturing process and distribution process 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 spread, and its usage scenarios have diversified, such as small-scale stores and households. At the same time, fluctuations in distribution and storage conditions are likely to occur. In some cases, part or all of the bread may be 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 increasingly prominent.

[0003] The use of enzymes is cited as one of the means for improving the quality of breads. Enzymes are inactivated by heating and do not require labeling on the final product, thus meeting the need for reducing food additives. For example, Patent Document 1 is an application regarding a bread-making oil and fat composition for improving the freezing and thawing resistance of bread dough, and a combination of glucose oxidase and protease is disclosed, and the combined use of amylase and / or hemicellulase is also described. Patent Document 2 is an application regarding a bread quality improvement composition characterized by containing maltotriose-forming enzyme, glucose oxidase and / or hemicellulase.

[0004] Patent Document 3 describes a technology relating to a bread flavor enhancer containing exomalttetrahydrolase and a blanching enzyme, and states that it is effective in enhancing sweetness. Exomalttetrahydrolase (G4-producing enzyme, EC 3.2.1.60) is an exo-type amylase produced by hydrolyzing starch from the non-reducing end in maltotetraose units, and is also called G4 amylase. In the starch saccharification industry, it is used as an enzyme to produce maltotetraose. In bread production, it is generally known to have effects such as improving elasticity and suppleness, and preventing solidification.

[0005] Furthermore, a bakery oil composition containing the same enzyme is disclosed in Patent Document 4, which states that it suppresses the aging process and yields bakery products with a soft texture and good bite and melt-in-the-mouth quality.

[0006] In addition to enzymes, other materials that contribute to improving the quality of bread have been proposed, for example, in Patent Document 5. This is a technology relating to an oil-in-water emulsion of fats and oils for kneading into bread dough, which contains a water extract from whole fat soybeans in which the weight ratio of protein to carbohydrates is 100 to 200% by weight. In the examples, the soybean extract is blended into the oil-in-water emulsion of fats and oils as low-fat soy milk with a solid content of 9.7% at 40% by weight, and it is disclosed that this oil-in-water emulsion of fats and oils, when blended at 30% of wheat flour, imparts a good "chewiness" and "crispness" to the bread. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 11-332452 [Patent Document 2] Japanese Patent Application Publication No. 7-322811 [Patent Document 3] Japanese Patent Publication No. 2020-18218 [Patent Document 4] Japanese Patent Publication No. 2019-71872 [Patent Document 5] Japanese Patent Publication No. 2018-170967 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide baked and frozen bread with a good texture, particularly in terms of "moistness" and "melt-in-the-mouth quality." [Means for solving the problem]

[0009] The inventors first examined Patent Documents 1 and 2, but these showed significant loss of texture after slow freezing tests and could not solve the problem. When the technologies of Patent Documents 3 and 4 were examined, an improvement in melt-in-the-mouth texture was observed, but the moistness was insufficient, and thus the problem was still not solved. The inventors further investigated and discovered that by incorporating exomalttetraohydrolase, a type of amylase, and using a water-in-oil emulsion containing a soybean extract of a specific composition in the aqueous phase, it is possible to provide bread with a good texture, thus completing the present invention.

[0010] In other words, the present invention (1) A water-in-oil emulsion composition for bakery foods, characterized in that it contains exomalt tetrahydrolase and a water extract from whole fat soybeans, wherein the weight ratio of protein to carbohydrates is 100-200%, as solid content in the aqueous phase, comprising 3% to 20% by weight of soybean extract. (2) The water-in-oil emulsion composition described in (1), which contains glucose oxidase. (3) A water-in-oil emulsion composition according to (1) or (2) for bakery food products that have a freezing process after baking, (4) A method for producing bakery food products, comprising the step of blending 2 to 20 parts by weight of the water-in-oil emulsion composition described in any of (1) to (3) per 100 parts by weight of cereal flour. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide baked and frozen bread with a good texture, particularly excellent "moistness" and "melt-in-the-mouth quality." [Modes for carrying out the invention]

[0012] The present invention will be described in detail below.

[0013] (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, and adding raw materials such as water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, and flavorings as needed, and then baking the dough obtained through a kneading process. 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 pastries, tart dough (base), pies, cookies, and various cakes, but the effect is particularly remarkable in breads. As for the bread making method, 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.

[0014] (Water-in-oil emulsion composition) The water-in-oil emulsion composition used in the present invention contains an enzyme described later and a soybean extract of a specific composition. Alternatively, any known water-in-oil emulsion composition or plastic fat formulation used for kneading into bread dough, i.e., formulations of fats and other raw materials, can be used. 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.

[0015] The method for producing the water-in-oil type emulsion composition is not particularly limited either. However, it can be produced by preliminarily emulsifying an oil phase and a water phase in a conventional manner and then rapidly cooling and kneading them using a scraping type rapid cooling kneading device such as a combinator, a perfector, or a potator. The oil phase can be prepared by adding, dissolving, and / or dispersing oil-soluble components such as pigments, antioxidants, and flavors, as necessary, in the melted fats and oils. The water phase can be prepared by adding, dissolving, and / or dispersing water-soluble milk components, and, as necessary, salts, saccharides, inorganic salts, etc. in water or warm water. The inclusion of various emulsifiers is not precluded as long as it does not inhibit the effects of the present invention. The blending of the enzymes described later may be carried out according to a conventional method. For example, a method of dispersing them in a small amount of water within or outside the dosage and adding them to the oil phase can be exemplified. The soybean extract having a specific composition described later can be added as the water phase.

[0016] In the present invention, the water phase refers to a mixture of water and raw materials dissolved in water in the raw materials of the water-in-oil type emulsion composition. The content of the water phase in the water-in-oil type 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 water phase within an appropriate range, the manufacturing suitability can be improved.

[0017] (Exomaltotetraohydrolase) In the present invention, by using exomaltotetraohydrolase (G4 amylase), which is one type of amylase, not only a "moist feeling" but also "stickiness" can be suppressed, and a good "mouthfeel" can be obtained. The exomaltotetraohydrolase to be blended is not particularly limited in terms of its origin, and commercially available preparations for food use can be utilized. For example, the product name: Denabeik (R) EXTRA (6,500 U / g) (manufactured by Nagase ChemteX Corporation) can be mentioned. When using the aforementioned Denabeik (R) EXTRA, the blending amount can be exemplified as 0.01 to 1%, more preferably 0.01 to 0.08% in the water-in-oil type emulsion.

[0018] (Glucose oxidase) In the present invention, the workability of the dough can be further improved by using glucose oxidase. A commercially available preparation of glucose oxidase can be appropriately used, and examples thereof include GO-2 "Amano" and Hydrolase 15 (both are trade names, manufactured by Amano Enzyme). When using "Hydrolase 15", the blending amount is preferably 0.001 to 0.1%, more preferably 0.003 to 0.02% in the water-in-oil emulsion.

[0019] (Soybean extract) In the present invention, a water extract from whole soybeans, in which the weight ratio of protein to carbohydrate is 100 to 200%, is used. As one form of such a soybean extract, low-fat soy milk can be exemplified. This is such that the lipid content in the solid content and the weight ratio of protein to carbohydrate (hereinafter sometimes referred to as the P / C content) are within the above ranges. Incidentally, in general soy milk (whole soy milk) obtained by extracting from whole soybeans by a known method and removing okara, the lipid content in the solid content is 20% by weight or more, and the P / C content exceeds 250. To obtain low-fat soy milk, a method of separating lipids from a slurry (soybean pulverized liquid) or whole soy milk by high-speed centrifugation or the like, or a method of transferring lipids to the okara side when separating okara from the slurry can be used. As a more preferred embodiment, the effect of the present invention can be further improved by using pre-heat-treated whole soybeans, preferably whole soybeans with a NSI (water-soluble nitrogen index) of 15 to 77, more preferably 40 to 70 as raw materials. This method can refer to, for example, the method described in JP-A-2012-16348. The soybean extract is blended in the aqueous phase of the water-in-oil emulsion composition. In the form of low-fat soy milk, it can be blended as part or all of the aqueous phase. The blending amount is preferably 3% to 20% by weight, more preferably 5 to 15% by weight as the solid content in the aqueous phase. Also, as the protein in the aqueous phase, 1 to 15% by weight, preferably 2 to 10% by weight, and as the solid content in the water-in-oil emulsion, 0.1 to 8% by weight, preferably 0.5 to 6% by weight can be exemplified. If the blending amount is less than this, the effect of the present invention is difficult to obtain, and if it is more than this, the emulsion 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.

[0020] (Bakery food products that undergo a freezing process after baking) The water-in-oil emulsion composition of the present invention is effective in bakery foods, particularly bread, that undergo a freezing process after baking. In this invention, this may be referred to as "post-baked frozen bread." Post-baked frozen bread refers to bread that undergoes a freezing process after complete baking, is stored and distributed in a frozen state, and is consumed after thawing. Examples of thawing methods include natural thawing at room temperature, as well as short-time reheating in an oven, toaster oven, microwave oven, etc. While there are no particular limitations on the freezing method, rapid freezing after baking and cooling is preferable. Preventing drying with packaging or containers also improves suitability for long-term storage. Furthermore, the water-in-oil emulsion composition of the present invention has the advantage of exhibiting a texture-improving effect even after slow freezing, which generally tends to significantly impair quality.

[0021] (Other raw materials) According to the present invention, it is possible to produce a water-in-oil emulsified oil composition that has a high texture-improving effect without requiring emulsifier labeling. Depending on the product design, this does not interfere with the blending of other raw materials, and emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, sugars, sweeteners, salts, etc., can be added as appropriate within a range that does not hinder the effects of the present invention.

[0022] The water-in-oil emulsion composition having the aforementioned composition is used by kneading it into bakery dough. Specific usage methods are generally the same as those for commonly known oils and fats used in kneading. For example, one method involves kneading the raw materials other than the water-in-oil emulsion composition for a certain period of time, adding the water-in-oil emulsion composition, and then further mixing. The amount added is preferably 2 to 20% by weight, more preferably 3 to 15% by weight, and more preferably 3 to 10% by weight, per 100 parts by weight of flour. If the amount is less than this, the effects of the present invention are difficult to obtain, and if it is more, the dough may become difficult to handle. [Examples]

[0023] The present invention will be described in more detail below with reference to examples and comparative examples. Unless otherwise specified, "%" and "parts" in this text refer to weight-based units.

[0024] (Preparation of oil and fat mixtures) A mixture of oils and fats was prepared by melting and mixing 14.5 parts of rapeseed oil, 10 parts of palm-based transesterified oil, 55 parts of fractionated palm oil, and 2 parts of highly hydrogenated rapeseed oil, and this mixture was used in subsequent studies.

[0025] (Preparation of water-in-oil emulsion composition) 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 water-in-oil emulsion compositions (1) to (9). The enzymes listed in the table were obtained using the following commercially available formulations, dispersed in 2% water (not included in the formulation), and added to the oil phase. α-amylase: Sumizyme AS (Shin Nippon Chemical Industries, derived from mold, enzyme concentration 30%) G4 Amylase: Product Name: Denabake EXTRA (Nagase ChemteX, mold-derived, enzyme concentration 3%) Glucose oxidase:Hyderase 15 (Amano Enzyme, derived from mold, enzyme concentration 9%) The composition of low-fat soy milk (Oishii Toujou®, Fuji Oil Co., Ltd.) and full-fat soy milk (unprocessed soy milk, Fuji Oil Co., Ltd.) is listed in Table 2.

[0026] (Table 1) Water-in-oil emulsion composition formulation (Unit: parts by weight) TIFF0007844825000001.tif59169

[0027] (Table 2) Composition of soy milk TIFF0007844825000002.tif78145

[0028] (Bread production and evaluation) Using each of the water-in-oil emulsion compositions in Table 1, bread was manufactured and baked according to the formulation and manufacturing conditions in Table 3. As a comparative example that does not contain enzymes, a commercially available water-in-oil emulsion composition (Message V, Fuji Oil Co., Ltd.) was used to manufacture bread in the same manner (Comparative Example 6). After cooling, the samples were frozen under both rapid freezing (-40°C, 45 minutes) and slow freezing (-20°C) conditions, and then stored frozen (-20°C).

[0029] (Table 3) Bread recipe (unit: parts by weight), manufacturing conditions TIFF0007844825000003.tif58169

[0030] (evaluation) Each sample was removed from the freezer and allowed to thaw naturally at room temperature (20°C) for 3 hours before being subjected to sensory evaluation by 10 experienced panelists. The evaluation was based on a 5-point scale for both "moisture" and "melt-in-the-mouth," and the final decision was made by consensus. Products that received a score of 3 or higher under both rapid freezing and slow freezing conditions were considered to have passed. 5: Particularly good 4: Good 3: Normal 2: Slightly inferior 1: Inferior

[0031] (Evaluation of fabric workability) In addition, the workability during dough mixing was evaluated on a 5-point scale from the perspectives of "cohesion" and "stickiness." No specific pass / fail criteria were set for this workability evaluation; it was used as a reference point in making an overall judgment, including the final sensory evaluation. "Cohesion" 5: Particularly good (easy to put together) 4: Good 3: Normal 2: Slightly inferior 1: Inferior (difficult to put together) "Sticky" 5: Excellent (not sticky) 4: Good 3: Normal 2: Slightly inferior 1: Inferior (prone to stickiness)

[0032] The evaluation is shown in Table 4. In the case of rapid freezing, all of Examples 1-4 and Comparative Examples 1-5 were within the acceptable range. However, when subjected to the more severe conditions of slow freezing, good texture was maintained only in Examples 1-4, which contained G4 amylase and low-fat soy milk. Furthermore, the combined use of glucose oxidase improved both workability and texture. In other words, the water-in-oil emulsion composition of the present invention can maintain good quality of frozen bread after baking, regardless of the freezing rate and freezing period, and has been confirmed to have remarkably high suitability for this application.

[0033] (Table 4) Evaluation of bread TIFF0007844825000004.tif58169

Claims

1. An oil-in-oil emulsion composition for bakery foods that undergo a freezing process after baking, characterized by containing exomalt tetrahydrolase, glucose oxidase, and a water extract from whole fat soybeans, wherein the weight ratio of protein to carbohydrates is 100-200%, as solid content in the aqueous phase, comprising 3% to 20% by weight.

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 further comprising a freezing step after baking.

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