JPH1084844A - Porous water-containing wheat flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the food having improved quality such as feeling at the time of eating it and flavor, and also, improved volume restorability by blending a material composition of a porous water-containing wheat flour food made so that its volume is reduced after the baking and can be restored by reheating it, with an oligosaccharide in a specified ratio. SOLUTION: The material composition of this food made so that its volume is reduced after the baking and can be restored by reheating it, such as compressed restorable bread, contains a blended oligosaccharide such as maltose or maltodextrin in a 0.1 to 10wt.%, or preferably 2 to 5wt.% ratio of the oligosaccharide to the weight of wheat flour in the food material composition. In this volume reduction stage, the reduction ratio in volume of the food is preferably adjusted so as to provide a ratio of the height of the food after the volume reduction stage to the height of a (semi- finished) product after the heat treatment of 0.2:1 to 0.5:1. In order to reduce the volume, for example, the (semi-finished) product is compressed by pressing it with a press machine. Also preferably, after the volume reduction stage or concurrently with the stage, a stage for subjecting the compressed food to freezing or refrigeration treatment, is placed. Further, the use of a microwave oven for reheating the resulting food is preferred on account of convenience of the oven, volume restorability of the food by the oven, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porous wet flour food such as bread. Specifically, it is a technology relating to a compressed porous water-containing flour food that reduces the bulk after baking, and after storage, restores the bulk by reheating, and the appearance,
The present invention relates to a technique for improving texture and restorability.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
Breads once baked are stored at room temperature, in a refrigerated or frozen state, heated in a store or a restaurant industry store using a microwave oven or the like, and supplied to consumers. The present inventors have worked hard to reduce costs in distribution and storage of bakery products and the like, and have intensively studied to provide bakery products and the like having a taste close to freshly baked at any time in stores, restaurants, and homes. As a result, after manufacturing bakery products etc. once by means such as baking, reduce the bulk, after storage, paying attention to the technology of restoring the bulk by reheating, with a porous hydrous wheat flour food reduced in bulk after heat treatment Then, the invention relating to the porous hydrated flour food having the characteristic of being restored in bulk by reheating was completed, and a patent application was filed (PCT / JP96 / 630). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture, flavor and appearance, and it must be maintained well even after heat shock in long-term storage, transportation and distribution. No.

[0003]

Means for Solving the Problems The inventors of the present invention have studied the resilience of the above-mentioned compressed reconstituted bread, and as a result, when the bread having a normal composition is compressed and stored for long periods of time or transported and distributed, the resilience decreases. It was found that the appearance (at the time of compression and at the time of restoration) and the texture were reduced. The main cause is considered to be deterioration of bread due to heat shock. Accordingly, the present inventors have conducted intensive studies with the aim of further improving the texture, flavor and the like of porous hydrated wheat flour foods such as compressed and reconstituted bread, as well as the resilience. Have been found to be extremely effective, and have completed the present invention. That is, the present invention relates to a porous hydrated wheat flour food having a feature of reducing the bulk after heat treatment and restoring the bulk by reheating, characterized in that oligosaccharides are added in an amount of 0.1 to 10% by weight in terms of flour. Is a porous wet flour food.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the porous hydrated flour food of the present invention and a method for producing the same will be described in detail. First,
The porous water-containing flour food in the present invention is a food having a relatively high water content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. More specifically, breads such as sweet bread such as bread, coppé bread, roll bread, croissant, and anpan;
Cakes such as sponge cake, pound cake, and hot cake; Manjus such as Chinese man; donut, pie,
Confectionery such as castella. Even flour foods of the same kind, such as cookies and biscuits, which have a relatively low water content and a relatively small internal space volume have almost no bulk restoring power and are excluded from the subject of the present invention. In addition, the porous water-containing flour food of the present invention has flour as a main component,
It contains barley, rye, corn flour, starch, egg, oil and fat, sugar, milk components, flavors, emulsifiers and the like, and is not particularly limited in composition. In addition, the above-mentioned porous water-containing wheat flour food is a semi-finished product or a product by a heat treatment such as baking, frying, steaming or the like. Here, taking breads as an example, generally, once baked and made into a product, a treatment as described below is performed,
In some cases, the product may be in a semi-baked state at the initial stage, and may be completely baked at the same time as reheating to restore the bulk to obtain a product.

[0005] Next, the present invention is characterized in that oligosaccharides are added in an amount of 0.1 to 10% by weight in terms of flour. By adopting such a configuration, the reactivation after storage in the freezer is excellent, and the texture is soft and soft. Examples of the oligosaccharides referred to in the present invention include maltose, sucrose, trehalose and other disaccharides, trisaccharide or higher starch syrup, maltodextrin, branched dextrin, linear oligosaccharide, isomaltooligosaccharide, maltotetraose, maltopentaose, cup Various substances such as ring sugar, cyclodextrin, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, confectionery oligosaccharide, xylo-oligosaccharide, gentioligosaccharide, and sugar alcohols such as maltitol, lactitol, and reduced starch syrup are exemplified. Specific examples of the product include the following. Maltose; "San malt";trehalose;"trehalose";maltotriose;"oligotose";maltotetraose;"tetrap";maltopentaose;"pentrap" (manufactured by Hayashibara Corporation); maltohexaose Maltohepsaose; "Nissho Fujioligo G67" (manufactured by Nippon Shokuhin Kako Co., Ltd.), fructooligosaccharides; "Meioligo" (Meiji Seika Co., Ltd.), maltitol; "Amalti" (Towa Kasei Kogyo Co., Ltd.) (Manufactured by Hayashibara Shoji Co., Ltd.) These can be used alone or in combination of two or more. The amount of the oligosaccharide added is 0.
It is 1 to 10% by weight, preferably 2 to 5% by weight.

In the present invention, first, as a first step,
A step of reducing the bulk of the heat-treated porous hydrated flour food is performed. Here, the rate of reduction in bulk cannot be uniformly defined depending on the type of the porous water-containing flour food, that is, the balance between the internal space volume and the restoring force. 0.1 to 0.9, especially 0.2 to
It is in the range of 0.5 (height ratio), and in view of the object of the present invention (reduction of costs in distribution and storage), the larger the reduction rate, the more preferable. In short, it is important to compress as much as possible within a range where the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of the porous water-containing flour food include mechanical compression and the like.Specifically, pressure compression by a press machine, or sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place. In the case of performing pressurization and compression by a press machine, if the compression plate is cooled in advance, the freezing time is shortened, and the efficiency of production can be improved. The present invention can include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique. In the present invention, it is preferable to provide a step of freezing or chilling the porous water-containing flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing flour food. As a result, the porous hydrated flour food product having reduced bulk can be stored in the form as it is, and the storability is excellent.

[0007] The porous hydrated flour food product reduced in bulk obtained by the method of the present invention is subjected to a distribution process such as preservation and transportation, if necessary, and reheated at a store, a restaurant industry store or at home. It is eaten by restoring its bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. Also, other heating may be used,
It is preferable to use the internal vibration heating means, specifically, a microwave oven from the viewpoints of convenience, restorability, and the like. In carrying out the method for producing a porous water-containing flour food of the present invention, the following embodiments are specifically conceivable, all of which are included in the essential points of the present invention. For example, the step of reducing the bulk of the heat-treated porous hydrated wheat flour food of the first step (hereinafter referred to as the first step of the present application) is performed by a manufacturer such as bread,
When a store such as a convenience store performs the step of restoring the bulk of the porous hydrated wheat flour food by reheating after the first step (hereinafter referred to as the second step of the present application), the first step of the present application is performed by a manufacturer of bread or the like. When the second step of the present application is also performed by a manufacturer of bread or the like, the first step of the present application is performed by a manufacturer of bread or the like, and the second step of the present application is performed by a consumer at home or at work. Here, the restoration rate of the bulk by the reheating treatment is:
It is about 0.5 to 2.0 (height ratio) to 1 after the heat treatment. In the present invention, the height of the food itself, which is substantially correlated and easy to measure, was used without defining the volume in defining the ratio of the reduction and restoration of the bulk.

[0008]

As described above, according to the technology of the present invention, it is possible to distribute and store the porous hydrated flour food such as bread in a state where the bulk of the food is reduced in volume. While you can plan, dealers, restaurants,
At home, bread and the like having a taste close to freshly baked can be efficiently produced and provided at any time. Further, the bread has a good appearance (no wrinkles or cracks) and excellent restorability. Furthermore, it has an excellent texture and can be eaten softly even after a long time after restoration of the range.

[0009]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Examples 1 and 2, Comparative Example 1 A round bread was produced according to the following steps and recipes.

[0010] Table 1 shows the composition of the middle-class dough and the main kneaded dough. The numerical values in Table 1 are shown in parts by weight based on a total of 100 parts by weight of the flour.

The sponge dough was mixed at a low speed of 3 minutes and a medium speed of 1 minute, and the dough was kneaded at a temperature of 25 ° C. and fermented in a fermentation room at 27 ° C. and a humidity of 75% for 3 hours to obtain a sponge dough. Next, the main kneading material except for the shortening is added to the medium seed, and the mixture is mixed at a low speed of 3 minutes and a medium speed of 3 minutes. Then, the shortening is added and the mixing is further performed at a low speed of 2 minutes and a medium speed of 4 minutes. 27
° C. After a floor time of 20 minutes, the obtained dough is divided into 50 g, molded into a sphere, subjected to secondary fermentation at 38 ° C. and 85% humidity for 50 minutes, and baked in a 220 ° C. reel oven for 9 minutes. Bread was manufactured. The 6 cm-high round bread was sandwiched between compression press plates, and the bulk was reduced by compression in 5 seconds until the height reached 2 cm, and then rapidly frozen to -40 ° C.
After 30 minutes, it was released from the press plate, introduced into an aluminum vapor-deposited packaging film, and packaged with a sealer. The compression-molded round bread was stored four times a day in a -18 ° C freezer set to increase the temperature to 0 ° C. After storage for two weeks, four pieces were heated simultaneously for 2 minutes and 50 seconds in a microwave oven (500 W) to evaluate resilience and texture. Table 2 shows the results.

[0012]

[Table 1]

[0013]

[Table 2]

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[Procedure amendment]

[Submission date] October 21, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0005

[Correction method] Change

[Correction contents]

[0005] Next, the present invention is characterized in that oligosaccharides are added in an amount of 0.1 to 10% by weight in terms of flour. By adopting such a configuration, the reactivation after storage in the freezer is excellent, and the texture is soft and soft. Examples of the oligosaccharides referred to in the present invention include maltose, sucrose, trehalose and other disaccharides, trisaccharide or higher starch syrup, maltodextrin, branched dextrin, linear oligosaccharide, isomaltooligosaccharide, maltotetraose, maltopentaose, cup ring sugar, cyclodextrin, fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, milk fruit oligosaccharides, xylo-oligosaccharides, various substances such as Genchiorigo sugar also, maltitol, lactitol, sugar alcohols such as reduced starch syrup and the like. Specific examples of the product include the following. Maltose; "San Mart";Trehalose;"Treha
Wow scan ", maltotriose;" Origotosu ", maltotetraose;" Tetorappu ", maltopentaose;" pen trap "(or more, manufactured by Hayashibara Shoji Co., Ltd.), maltohexaose, maltodextrin Cheb support Orth;" solar eclipse Fujiorigo G67 "(Japanese food of Engineering Co., Ltd.), fructooligosaccharide;" Meiorigo "(manufactured by Meiji Seika Kaisha, Ltd.), maltitol;" Amar te I "(Towa Kasei Kogyo Co., Ltd.), reduction
Starch saccharified product ; " Series HS " (manufactured by Hayashibara Shoji Co., Ltd.) These can be used alone or in combination of two or more. The amount of the oligosaccharide added is 0.
It is 1 to 10% by weight, preferably 2 to 5% by weight.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masanori Komimon 20 Kao Corporation Research Laboratory, Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki

Claims (3)

[Claims] 1. A porous hydrated wheat flour food having a feature of reducing its bulk after heat treatment and restoring its bulk upon reheating, characterized in that it contains 0.1 to 10% by weight of oligosaccharides in terms of flour. Porous wet flour food. 2. The porous water-containing wheat flour food product according to claim 1, wherein the food product is frozen after or simultaneously with reducing the bulk. 3. The porous hydrated flour food product according to claim 1, wherein the porous hydrated flour food product is semi-baked or baked bread.