Microwave oven reheating bakery flour composition, and method for producing bakery food using the same

Abstract

To provide an electronic oven reheating bakery food product having good texture even by electronic oven reheating.SOLUTION: A grain flour composition for electronic oven reheating bakery contains, in grain flours, 10-80 mass% of high-amylose wheat flour having 40 mass% or more of amylose content in total starch analyzed by Cocanavalin A method.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing bakery foods that are reheated in a microwave oven and eaten, and a flour composition therefor.

Background Art

[0002] In recent years, particularly in supermarkets and convenience stores, bakery foods such as hamburgers, hot dogs, and hot sandwiches that are in a cooked state and are reheated in a microwave oven and eaten are being sold. However, bakery foods reheated in a microwave oven have a hard and stringy, poor mouthfeel. Patent Document 1 describes a frozen bread suitable for microwave heating that is baked by blending 1 to 6% by weight of an emulsifier. Patent Document 2 describes that a composition for yeast-fermented foods containing specific amounts of edible oil and fat, glycerin fatty acid ester, propylene glycol fatty acid ester, and pregelatinized starch improves the stringiness of the mouthfeel and the wrinkles and shrinkage on the surface, which are drawbacks of bread with increased rangeability.

[0003] On the other hand, in recent years, the demand for low-carbohydrate foods has been expanding, and low-carbohydrate bakery foods and noodles are being offered that are made from dough that incorporates dietary fiber materials instead of grain flour. However, conventional doughs that contain a lot of dietary fiber are difficult to work with, and the food obtained from such dough tends to have a poor texture. Patent document 3 describes a water-soluble dietary fiber fortifier consisting of modified starch in which the total amount of insoluble dietary fiber (IDF) and water-soluble high molecular weight dietary fiber (HSDF) is 5% by mass or less, and the amount of water-soluble low molecular weight dietary fiber (LSDF) is 25% by mass or more, and that this is used in bakery foods and noodles, and that the texture of food to which this dietary fiber fortifier has been added is good. Patent document 4 describes that in the production of bread containing indigestible starch, by using extra-strong flour as part of the raw wheat flour, and by adding active gluten and gliadin, as well as cross-linked starch and / or thickener-containing oils and fats, deterioration of the bread shape due to a decrease in the extensibility, expandability and elasticity of the bread dough can be suppressed. Patent Document 5 describes a baked confection containing insoluble dietary fiber such as wheat flour and bran, two types of oils with different melting points, and gliadin in predetermined amounts, which is rich in insoluble dietary fiber, yet has a soft and smooth texture and is excellent in both flavor and sweetness.

[0004] Grain starch contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes and therefore can function as a non-digestible component, i.e., dietary fiber, and is classified as a non-digestible starch. High-amylose corn starch derived from high-amylose corn is a well-known example of high-amylose starch. In recent years, high-amylose wheat has been developed in which the amylose content is increased by having mutations in enzymes related to starch synthesis (Non-patent documents 1 and 2). Patent documents 6 to 9 disclose high-amylose wheat that has a point mutation in the starch branching enzyme SBEIIa gene, resulting in reduced SBEIIa activity and a high amylose content in the starch contained in the grain. However, on the other hand, amylose is also a cause of dryness and hardness in food. For example, Non-Patent Document 2, mentioned above, describes how bread made from high-amylose wheat rose less and was of lower quality compared to bread made from regular wheat, and how noodles become harder and lose their stickiness when the amylose content is high. For this reason, bakeries and noodle manufacturers sometimes use starch with a low amylose content when they want to make the texture of their food soft and pleasant to the palate. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2-222639 [Patent Document 2] Japanese Patent Application Publication No. 11-26235 [Patent Document 3] Japanese Patent Publication No. 2009-95316 [Patent Document 4] Japanese Patent Publication No. 2007-124928 [Patent Document 5] Japanese Patent Publication No. 2014-140365 [Patent Document 6] Special Publication No. 2007-504803 [Patent Document 7] Special Publication No. 2008-526690 [Patent Document 8] Special Publication No. 2015-504301 [Patent Document 9] Special Publication No. 2019-527054 [Non-patent literature]

[0006] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-Patent Document 2] Trends in Food Science and Technology, 2006, 17:448-456 [Overview of the project] [Problems that the invention aims to solve]

[0007] The present invention relates to providing microwave-heatable bakery food that retains a good texture even after being reheated in a microwave oven. [Means for solving the problem]

[0008] The present invention provides a flour composition for microwave reheating bakeries, which contains 10 to 80% by mass of high-amylose wheat flour, which has an amylose content of 40% by mass or more of total starch as analyzed by the concanavalin A method, in a cereal flour mixture. The present invention also provides a method for producing microwave-safe bakery food using a raw material flour containing 10 to 80% by mass of high-amylose wheat flour, which has an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, in the cereal flour. [Effects of the Invention]

[0009] Bakery foods produced using the flour composition of the present invention can maintain a good texture even after being reheated in a microwave oven. [Modes for carrying out the invention]

[0010] In this specification, "bakery food" (or sometimes simply "bakery") generally refers to food products made by fermenting dough containing cereal flour and auxiliary ingredients as needed, and then heating it (e.g., baking, steaming, frying, etc.).

[0011] The microwave-reheatable bakery food provided in this invention is a bakery food that, after being manufactured as a bakery food, is stored at room temperature, refrigerated, or frozen, and then provided for consumption after being reheated in a microwave oven. Examples of microwave-reheatable bakery food include frozen breads and savory breads provided for microwave reheating. The types of bread used in the frozen breads and savory breads are not particularly limited and include, for example, sliced ​​bread (square sliced ​​bread, English bread, etc.), rolls, hard breads (French bread, German bread, etc.), croissants, Danish pastries, Italian bread, naan, burritos, pita bread, pizza, etc. The types of savory breads are also not particularly limited and include, for example, hamburgers, hot dogs, hot sandwiches, paninis, yakisoba bread, other sandwiches, curry bread, piroshki, pizza, etc. Among these, breads made from fermented dough are preferred because they easily provide an effect in terms of texture. Preferably, the microwave-reheatable bakery food is not a Chinese steamed bun.

[0012] The present invention provides a flour composition for microwave oven reheating bakery products (hereinafter also simply referred to as "the flour composition of the present invention") and a method for producing microwave oven reheating bakery food using the same. The microwave oven reheating bakery food produced by the present invention (hereinafter also simply referred to as "the bakery food of the present invention") is characterized by containing high-amylose wheat flour in its raw flour. The high-amylose wheat flour used in the present invention preferably has an amylose content of 40% by mass or more, more preferably 43% by mass or more.

[0013] The amylose content of wheat flour refers to the amount of amylose in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as the value analyzed by the concanavalin A (ConA) method, which can be measured, for example, by analyzing the wheat flour with Megazyme's amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT). Conventional methods for analyzing amylose content include (1) methods that utilize the high binding ability of amylose to iodine (iodine affinity measurement methods; e.g., electrotitration, colorimetric quantitative analysis, AACC61-03 method, etc.), and (2) methods that utilize the specific binding of amylopectin and ConA (ConA method). However, methods using (1) tend to calculate the amylose amount as higher than it actually is. For example, the amylose content of high-amylose wheat flour containing a loss-of-function mutation (null mutation) in the SGP-1 gene, as described in Non-Patent Documents 1 and 2, is approximately 37% by mass according to the iodine affinity measurement method, but approximately 31% by mass according to the ConA method. In contrast, the amylose content of conventional wheat flour is less than 32% by mass according to the iodine method and less than 28% by mass according to the ConA method.

[0014] Examples of high-amylose wheat flour that can be used in the present invention include wheat flour derived from modified wheat with low activity of the starch branching enzyme SBEIIa. Examples of such wheat flour derived from modified wheat include wheat flour derived from high-amylose wheat that has a mutation in the SBEIIa gene and has reduced SBEIIa activity, as described in Patent Documents 6 to 9. More specific examples include wheat flour derived from high-amylose wheat in which the amount or activity of SBEIIa protein in the grain is lower than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high-amylose wheat that has one or more, for example, one or two null mutations in the SBEIIa gene.

[0015] The high amylose wheat flour used in the present invention can be produced by milling the grains of the aforementioned high amylose wheat by ordinary procedures. For example, the high amylose wheat flour used in the present invention may be wheat flour substantially containing only the endosperm fraction of the grains of the high amylose wheat, or may be wheat flour (e.g., whole grain flour) containing, in addition to the endosperm fraction of the grains of the high amylose wheat, further germ and bran fractions.

[0016] The high amylose wheat flour used in the present invention has an ash content of preferably 1.0% by mass or less, more preferably 0.2 to 0.8% by mass. The ash content of the wheat flour in this specification refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0017] In the present invention, the aforementioned high amylose wheat flour is used as a raw material flour for microwave reheated bakery foods. That is, the raw material flour containing the high amylose wheat flour is used as a flour composition for microwave reheated bakery, and the microwave reheated bakery food of the present invention is produced using the flour composition. Among the raw material flour, preferably 10 to 80% by mass, more preferably 20 to 80% by mass, and still more preferably 40 to 60% by mass is the high amylose wheat flour. Therefore, the flour composition of the present invention may contain the high amylose wheat flour in preferably 10 to 80% by mass, more preferably 20 to 80% by mass, and still more preferably 40 to 60% by mass based on the total mass of the flours contained in the flour composition.

[0018] The flour composition of the present invention contains other flours than the above-described high-amylose wheat flour. Examples of such other flours include flours other than the above-described high-amylose wheat flour (typically flours with an amylose content of less than 28% by mass), rye flour, barley flour, glutinous barley flour, oat flour, corn flour, rice flour, buckwheat flour, soybean flour, bran flour, etc., and any one or more of these can be used. Preferably, the other flours are flours other than the high-amylose wheat flour, and examples thereof include one or more selected from strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole grain flour, etc., and among these, flours usually used in bakery production, such as strong flour, semi-strong flour, and their mixed flours, are preferred.

[0019] Preferably, the flour composition of the present invention contains gliadin. The gliadin used in the present invention refers to a gliadin preparation mainly composed of gliadin, which is prepared by drying and powdering a soluble fraction extracted from gluten using an organic acid or an aqueous ethanol solution. Examples of such gliadin preparations include commercially available gliadin preparations (such as Gli-A; Asama Kasei Co., Ltd., etc.). Preferably, the protein content in the gliadin preparation is preferably 50% by mass or more, more preferably 60% by mass or more, in the total mass of the preparation. The content of gliadin in the flour composition of the present invention is, as the amount of the gliadin preparation that does not include the components contained in the flours and gluten, which is an additive, in the composition, per 100 parts by mass of the flours contained in the flour composition, preferably 0.05 to 5 parts by mass, more preferably 0.15 to 3.5 parts by mass, and even more preferably 0.2 to 2 parts by mass.

[0020] Preferably, the flour composition of the present invention contains a propylene glycol fatty acid ester (hereinafter also referred to as "PG ester"). Examples of PG esters include monoesters and diesters of propylene glycol and fatty acids. The fatty acid preferably has 8 to 22 carbon atoms, and examples include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. In the case of a diester, it may contain any one or two selected from the group consisting of the above fatty acids. Alternatively, the PG ester can be added to a dough for bakery food prepared from the flour composition of the present invention. For example, the above-mentioned PG ester or an emulsified oil containing it can be added to the dough for bakery food. The emulsified oil may contain emulsifiers other than the PG ester, such as glycerin fatty acid esters, lecithin, etc. PG esters and emulsified oils containing them are commercially available (e.g., Frenzy F(S); Riken Vitamin Co., Ltd.). The content of propylene glycol fatty acid ester in the flour composition of the present invention (or bakery food dough prepared from the flour composition) is preferably 0.05 to 3 parts by mass, more preferably 0.1 to 2 parts by mass, per 100 parts by mass of flours contained in the flour composition (or the flour composition contained in the dough). The flour composition of the present invention preferably contains at least one of the aforementioned gliadin and propylene glycol fatty acid ester, and may contain both.

[0021] The flour composition of the present invention may contain other materials in addition to the raw flour containing high-amylose wheat flour, gliadin, and propylene glycol fatty acid ester. These other materials include those commonly used in the manufacture of bakery foods, such as starch (unprocessed or modified starch), sugars; yeast and sourdough starter; yeast food; leavening agents such as sodium bicarbonate and baking powder; egg products such as whole egg powder, egg yolk powder, and egg white powder; proteins such as gluten and soy flour; dairy products; oils and fats; additives such as emulsifiers, thickeners, sweeteners, flavorings, colorings, and ascorbic acid; inorganic salts such as sodium chloride; and enzymes. One or more of these may be used.

[0022] The total amount of flours and the amounts of other ingredients in the flour composition of the present invention can be appropriately changed depending on the type of bakery food to be manufactured and the desired properties. Preferably, the total amount of flours (including the high-amylose wheat flour and other flours) in the flour composition is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more.

[0023] In the present invention, bakery food is manufactured according to a normal procedure, except that the microwave-safe bakery flour composition of the present invention is used as the raw material flour. Specifically, bakery food can be manufactured by preparing dough from the raw material flour, fermenting it as necessary, and then heating it (e.g., baking, steaming, frying, etc.). The bakery food can be manufactured according to a normal recipe according to the type of bakery food, except that the microwave-safe bakery flour composition of the present invention is used as the raw material flour. Preferably, the bakery food is a fermented bakery food. Preferably, the fermented bakery food is manufactured by first fermenting, shaping, and second fermenting the prepared dough, and then baking it. The fermented bakery food can be manufactured according to various normal methods such as the straight dough method, sponge and dough method, quick method, liquid dough method, and frozen dough method. If necessary, the prepared dough may be refrigerated or frozen as is, or in a fermented or shaped state, and after thawing as necessary, the dough may be heated to manufacture the bakery food. The manufactured bakery food is refrigerated or frozen as necessary and provided as microwave-reheatable bakery food according to the present invention. For example, the bakery food according to the present invention may be distributed or sold as food to be eaten after being manufactured as bakery food, stored at room temperature, refrigerated, or frozen, and then reheated in a microwave oven. [Examples]

[0024] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0025] material • High-amylose wheat flour (HAW): High-fiber wheat flour obtained from wheat grains containing the SBEIIa mutant gene and exhibiting low SBEIIa expression levels. Amylose content: 47.4% by mass (of total starch), ash content: 0.57% by mass. ·Strong flour: Flour derived from 1CW (No.1 Canada Wheat). Amylose content 25.1% by mass (in total starch), ash content 0.43% by mass. • Gliadin: Glia A (Asama Chemical Co., Ltd.), protein content 75% by mass or more. • PG ester: Frenzy F(S); Riken Vitamin Co., Ltd., contains 0.15% by mass of propylene glycol fatty acid ester. The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0026] Test Example 1: Curry Bread Curry bread was produced. The dough recipe and production process were as follows: [Dough composition: parts by mass] Chutane book edition Wheat flour (HAW and strong flour, according to the recipe in Table 1) 70 30 Gliadin Table 1 - Dough improver 0.08 - (C Anti S; Oriental Yeast Co., Ltd.) Leavening agent - 0.5 (Baking powder O#1; Oriental Yeast Co., Ltd.) Emulsifier 0.3 - (Panmac 200V; Riken Vitamin Co., Ltd.) Bread yeast 3 - (Regular yeast; Oriental Yeast Co., Ltd.) Salt - 1.5 Glucose 2 - Caster sugar - 12 Skim milk powder - 3 Fats and oils (shortening) - 8 PG ester (PG ester equivalent amount) - Table 1 Whole eggs - 10 Wednesday 39.5~52.5 15~22.5 [Process] (medium type) Mixing: Low speed 5 minutes, medium-low speed 2 minutes Baking temperature 25℃ Fermentation time (27℃, 75%): 2 hours (Book edition) Mixing (adding oils and fats) at low speed for 10 minutes. →Medium-low speed 5 minutes →Medium-high speed 1-3 minutes Baking temperature 27℃ Floor time (27℃, 75%) 15 minutes Divide 50g Bench time: 10 minutes Shaped curry filling 35g The dough is degassed using a molder and then filled with the filling. Shape it into a boat shape, dip it in water, and coat it with breadcrumbs. Proofing (40°C, 60%) for 40 minutes Rack time: 5 minutes Fry (180℃) for 3 minutes

[0027] The prepared curry buns were packaged in plastic bags and stored at room temperature for 24 hours, then reheated in a microwave (600W) until the temperature reached 60°C. The texture of the reheated buns was evaluated by 10 trained panelists according to the following criteria, and the average score of the 10 evaluations was calculated. The results are shown in Table 1. <Evaluation Criteria> Texture (chewy) 5 points: Less appealing than the comparison. 4 points: Slightly less draw than the comparison. 3 points: The draw is equivalent to that of the control. 2 points: Slightly stronger draw than the counterpart. 1 point: Stronger luck than the opponent Texture (melt-in-the-mouth) 5 points: Melts in the mouth better than the comparison product. 4 points: Slightly better melt-in-the-mouth texture than the control. 3 points: Melts in the mouth just like the control. 2 points: Slightly inferior melt-in-the-mouth texture compared to the control product. 1 point: It melts in the mouth less than the control.

[0028] [Table 1]

[0029] Test Example 2: Hot Dog Hot dog rolls were manufactured. The dough recipe and manufacturing process were as follows: [Dough composition: parts by mass] Chutane book edition Wheat flour (HAW and strong flour, according to the recipe in Table 2) 70 30 Gliadin Table 2 - Dough improver 0.15 - (Oriental C; Oriental Yeast Industry Co., Ltd.) Emulsifier 0.3 - (Panmac 200V; Riken Vitamin Co., Ltd.) Bread yeast 3 - (Regular yeast; Oriental Yeast Co., Ltd.) Salt - 1.8 Glucose 2 - Caster sugar - 10 Skim milk powder - 2 Fats and oils (shortening) - 5 PG ester (PG ester equivalent amount) - Table 2 Whole eggs - 10 Wednesday 39.5~52.5 15.5~22 [Process] (medium type) Mixing: Low speed 5 minutes, medium-low speed 2 minutes Baking temperature 25℃ Fermentation time (27℃, 75%): 2 hours (Book edition) Mixing (adding oils and fats) at low speed for 10 minutes. →Medium-low speed 5 minutes →Medium-high speed 1-3 minutes Baking temperature 27~28℃ Floor time (27℃, 75%) 30 minutes Divided into 80g portions Bench time: 15 minutes Molding using a molder (3.6-0.5mm) Formed into rolls of approximately 18 cm in length. Proofing (38℃·85%) for 60 minutes Baking (220℃-190℃: 10-12 minutes)

[0030] After the internal temperature of the prepared rolls had dropped below 35°C, slits were made in the bread, sauces were applied, and sausages were inserted to make hot dogs. The prepared hot dogs were packaged in plastic bags and stored in a refrigerator (4°C) for 24 hours, and then reheated in a microwave oven (600W) until the temperature reached 60°C. The texture of the bread after reheating was evaluated using the same procedure as in Test Example 1. The results are shown in Table 2.

[0031] [Table 2]

Claims

1. A flour composition for microwave reheating bakery food, comprising 10 to 80% by mass of high-amylose wheat flour derived from modified wheat with low SBEIIa activity, having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, in the flours, This bakery food is made from fermented dough and is not a Chinese steamed bun. Flour composition.

2. The cereal flour composition according to claim 1, comprising gliadin or propylene glycol fatty acid ester.

3. The flour composition according to claim 1 or 2, wherein the microwave reheatable bakery food is a frozen bread or savory bread that is reheated in a microwave oven.

4. A method for producing microwave reheatable bakery food, using a raw material flour containing 10 to 80% by mass of high-amylose wheat flour, which is derived from modified wheat with low SBEIIa activity and has an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, in a cereal flour mixture, This bakery food is made from fermented dough and is not a Chinese steamed bun. method.

5. The method according to claim 4, wherein the raw material powder contains gliadin or propylene glycol fatty acid ester.

6. The method according to claim 4 or 5, wherein the microwave reheatable bakery food is a frozen bread or savory bread that is reheated in a microwave.

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