JP4447566B2 - Bread suitable for microwave heating - Google Patents
Bread suitable for microwave heating Download PDFInfo
- Publication number
- JP4447566B2 JP4447566B2 JP2006085343A JP2006085343A JP4447566B2 JP 4447566 B2 JP4447566 B2 JP 4447566B2 JP 2006085343 A JP2006085343 A JP 2006085343A JP 2006085343 A JP2006085343 A JP 2006085343A JP 4447566 B2 JP4447566 B2 JP 4447566B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- parts
- oil
- mass
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000008429 bread Nutrition 0.000 title claims description 104
- 238000010438 heat treatment Methods 0.000 title claims description 36
- 239000003921 oil Substances 0.000 claims description 61
- 235000013312 flour Nutrition 0.000 claims description 48
- 239000003925 fat Substances 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 27
- 229920002472 Starch Polymers 0.000 claims description 26
- 239000008107 starch Substances 0.000 claims description 26
- 235000019698 starch Nutrition 0.000 claims description 26
- 239000003995 emulsifying agent Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 20
- 238000002844 melting Methods 0.000 claims description 18
- 230000008018 melting Effects 0.000 claims description 18
- 235000019750 Crude protein Nutrition 0.000 claims description 13
- 239000003906 humectant Substances 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 description 57
- 235000014113 dietary fatty acids Nutrition 0.000 description 45
- 239000000194 fatty acid Substances 0.000 description 45
- 229930195729 fatty acid Natural products 0.000 description 45
- -1 etc. Substances 0.000 description 38
- 235000019197 fats Nutrition 0.000 description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 27
- 235000011187 glycerol Nutrition 0.000 description 21
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 21
- 150000004665 fatty acids Chemical class 0.000 description 14
- 238000003860 storage Methods 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 230000035515 penetration Effects 0.000 description 9
- 238000011282 treatment Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 238000005259 measurement Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 150000004804 polysaccharides Chemical class 0.000 description 5
- 239000002562 thickening agent Substances 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 235000010493 xanthan gum Nutrition 0.000 description 5
- 239000000230 xanthan gum Substances 0.000 description 5
- 229940082509 xanthan gum Drugs 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229960003656 ricinoleic acid Drugs 0.000 description 4
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 230000001629 suppression Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 150000001991 dicarboxylic acids Chemical class 0.000 description 2
- 150000005690 diesters Chemical class 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013804 distarch phosphate Nutrition 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000006266 etherification reaction Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- 235000019692 hotdogs Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- WRGQSWVCFNIUNZ-GDCKJWNLSA-N 1-oleoyl-sn-glycerol 3-phosphate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)COP(O)(O)=O WRGQSWVCFNIUNZ-GDCKJWNLSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 101100008046 Caenorhabditis elegans cut-2 gene Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 241000581652 Hagenia abyssinica Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 210000000085 cashmere Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- AZSFNUJOCKMOGB-UHFFFAOYSA-K cyclotriphosphate(3-) Chemical compound [O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-K 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019575 mouthfulness Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- ZEMPKEQAKRGZGQ-VBJOUPRGSA-N triricinolein Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/C[C@H](O)CCCCCC)COC(=O)CCCCCCC\C=C/C[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-VBJOUPRGSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、常温保存状態、冷蔵保存状態又は冷凍保存状態にあるものを電子レンジ加熱後、喫食をするパン類に関する。 The present invention relates to breads that are eaten after being heated in a microwave oven in a room temperature storage state, a refrigerated storage state, or a frozen storage state.
近年、コンビニエンスストア、ファーストフード等の店頭において、パン類、特にホットドックやハンバーガーを中心とした調理パンを電子レンジにて加熱してから消費者に供する場面が増加している。また、一般家庭にあっても、購入してきたパンを自宅の電子レンジにて加熱し、温かい状態で喫食することも増加してきている。ところが、電子レンジにより加熱されたパンは急速に硬くなり、ヒキを感じ、著しく食感が損ねられる。更に、近年コンビニエンスストア等では短時間での加熱を可能とするため出力１０００Ｗを超える高出力の電子レンジが使用されており、上記電子レンジ加熱による食感の低下は更に促進されているのが現状である。 In recent years, in stores such as convenience stores and fast foods, there are an increasing number of scenes where breads, especially cooking breads such as hot dogs and burgers, are heated in a microwave oven and then served to consumers. In addition, even in ordinary households, the purchase of bread that has been purchased in a microwave oven at home and eating in a warm state has been increasing. However, bread heated by a microwave oven quickly becomes hard, feels cracked, and the texture is remarkably impaired. Furthermore, in recent years, high-power microwave ovens with an output exceeding 1000 W have been used at convenience stores and the like to enable heating in a short time, and the reduction in texture due to the above-mentioned microwave oven heating has been further promoted. It is.
上記のような背景の中で、電子レンジ加熱、特に高出力電子レンジ加熱を行っても加熱後の硬化を抑制し、更に口どけの良い食べ易いパンが求められている。従来の技術として、油脂、乳化剤配合により食感の改善が提案されてきた（特許文献１、２）。また、電子レンジ加熱を前提としたパンに増粘剤を用いた技術があり、例えば、アルギン酸エステルを用いる技術（特許文献３）、澱粉α化物と保水性を有する食物繊維を使用する技術（特許文献４）、食用油脂、乳化剤及びα化澱粉を使用する技術（特許文献５）、乳化剤、油脂及び卵白を使用する技術（特許文献６）等が提案されている。 In the background as described above, there is a need for a bread that is easy to eat and has a good mouthfeel, which suppresses hardening after heating even if microwave heating, particularly high-power microwave heating is performed. As a conventional technique, improvement of food texture has been proposed by blending fats and oils and emulsifiers (Patent Documents 1 and 2). In addition, there is a technique using a thickener in bread premised on microwave heating, for example, a technique using an alginate (Patent Document 3), a technique using a starch fiber and a dietary fiber having water retention (Patent) Literature 4), technology using edible fats and oils, emulsifiers and pregelatinized starch (Patent Document 5), technology using emulsifiers, oils and fats, and egg white (Patent Document 6) have been proposed.
電子レンジ加熱によるパン類の食感低下という問題を解決しようとした場合、前記、油脂や乳化剤を配合する技術によれば、その添加量を通常のパンと比較して多くすることが必要である。すると、ある程度のレンジ加熱による食感低下抑制効果は得られるものの、結果として過剰に添加した乳化剤自身の影響等が出ることにより、パンとしての風味・食感が良好とならない場合があった。 When trying to solve the problem of reduced food texture of bread due to microwave heating, according to the technique of blending fats and emulsifiers, it is necessary to increase the amount of addition compared to ordinary bread . Then, although the texture reduction inhibitory effect by a certain range heating is acquired, as a result, the influence of the excessively added emulsifier itself etc. come out, and the flavor and texture as a bread may not become favorable.
また、増粘剤やα化澱粉等を用いる技術においては、増粘剤、α化澱粉等を保水剤として作用させ、電子レンジ加熱に伴う急激な過熱においても、パン類の水分保持能を向上させることにより、上記条件下でパン類が、硬化等により品質低下するのを防ぐことが目的である。即ち、上記作用を効果的に発現させるためには、パン生地調製中に、増粘剤又はα化澱粉を十分に分散させる必要がある。ところが、当該物質は一旦吸水すると凝集し易く分散性が低下するため、焼成して得られたパン類は、電子レンジ加熱した場合に食感低下抑制効果があまり発揮されない上、凝集した増粘剤により良好な食感が得られ難い場合があった。 In technologies using thickeners, pregelatinized starch, etc., thickeners, pregelatinized starch, etc. are allowed to act as water retention agents, improving the water retention capacity of breads even during sudden overheating associated with microwave heating. The purpose of this is to prevent the quality of breads from deteriorating due to curing or the like under the above conditions. That is, in order to effectively express the above action, it is necessary to sufficiently disperse the thickener or pregelatinized starch during the preparation of bread dough. However, since the substance tends to agglomerate once the water is absorbed and the dispersibility is lowered, breads obtained by baking do not exhibit much texture-inhibiting effect when heated in a microwave oven, and agglomerated thickener. In some cases, it was difficult to obtain a good texture.
従って、本発明は、常温保存状態、冷蔵保存状態又は冷凍保存状態にあるパン類を電子レンジで加熱しても、加熱後の急激な硬化、ヒキの発生を抑制し、かつ口どけ感の良好な食感を有するパン類を提供することを目的とする。特に、業務用高出力（１０００Ｗ以上）の電子レンジを用いて加熱をした場合でも食感が良好なパン類を提供することを目的とする。 Therefore, the present invention suppresses the rapid curing and the occurrence of cracks after heating even when breads in a room temperature storage state, a refrigerated storage state or a frozen storage state are heated in a microwave oven, and has a good mouthfeel. An object of the present invention is to provide bread having a good texture. In particular, an object is to provide breads having a good texture even when heated using a microwave oven with high output for business use (1000 W or more).
本発明は、小麦粉を主成分として粗蛋白量が９質量％以上、かつ１１．５質量％未満である穀粉類１００質量部に対して、
（Ａ）油脂１〜６７質量部
（Ｂ）保湿剤０．００１〜２質量部
（Ｃ）乳化剤０．１〜７質量部
を含有する電子レンジ加熱に適したパン類を提供するものである。
The present invention is based on wheat flour as a main component and the amount of crude protein is 9% by mass or more and less than 11.5% by mass with respect to 100 parts by mass of flour.
(A) 1 to 67 parts by mass of fats and oils (B) 0.001 to 2 parts by mass of humectant (C) breads suitable for microwave heating containing 0.1 to 7 parts by mass of an emulsifier are provided.
本発明によれば、常温保存状態、冷蔵保存状態又は冷凍保存状態にあるパン類を電子レンジで加熱しても、加熱後の急激な硬化、ヒキの発生を抑制し、かつ口どけ感の良好な食感を有するパン類とすることができる。 According to the present invention, even when breads in a normal temperature storage state, a refrigerated storage state or a frozen storage state are heated in a microwave oven, the rapid curing after heating, the occurrence of cracks are suppressed, and the mouthfeel is good. Bread having a good texture can be obtained.
本発明で使用する穀粉類は、小麦粉を主成分として粗蛋白量が９質量％（以下、単に「％」で示す）以上、かつ１１．５％未満であることが必要である。通常、パンは強力粉のみで調製され、一般に、強力粉中の粗蛋白量は１１．５〜１３．０％の範囲にあるが（田中康夫，松本博編，製パンの科学II 製パン材料の科学，光琳（１９９２））、穀粉類中の粗蛋白量を９％以上、かつ１１．５％未満とすることにより、電子レンジ加熱におけるパン硬化の原因の１つである、小麦粉中の蛋白質が熱変性することによる凝集を防止し、電子レンジを用いて加熱をした場合でも食感が良好なパン類を得ることができる。なお、本発明において「パンの硬化」とは、パンを食した時に「ヒキを感じる（即ち、パンに歯応えがあり、切れ難くなる）」現象をいう。 The flours used in the present invention are required to have a crude protein content of 9% by mass (hereinafter simply referred to as “%”) or more and less than 11.5% based on wheat flour. Normally, bread is prepared only from strong flour, and generally the amount of crude protein in strong flour is in the range of 11.5 to 13.0% (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II Science of Baking Materials) , Koso (1992)) By setting the amount of crude protein in the flour to 9% or more and less than 11.5%, the protein in the wheat flour, which is one of the causes of bread hardening in microwave heating, is heated. Aggregation due to modification can be prevented, and breads having a good texture can be obtained even when heated using a microwave oven. In the present invention, “hardening of bread” refers to a phenomenon of “feeling cracks (that is, the bread has a crunch and becomes difficult to cut)”.
本発明における穀粉類中の粗蛋白量を調整する方法としては、強力粉の他に、強力粉よりも粗蛋白量が少ない準強力粉、中力粉、薄力粉、澱粉又は加工澱粉のいずれか１種又は２種以上を組み合わせて用いることができる。また、強力粉以外の上記穀粉のいずれか１種又は２種以上を組み合わせて用いることもできる。この場合、穀粉類中の粗蛋白量は９％以上、かつ１１．５％未満であることが必要であるため、少ない場合はバイタルグルテン等により粗蛋白量を調整する必要がある。 As a method for adjusting the amount of crude protein in cereal flours in the present invention, in addition to strong flour, any one or two of quasi-strong flour, medium strength flour, thin flour, starch or processed starch having a crude protein amount less than that of strong flour A combination of more than one species can be used. Moreover, it can also be used combining any 1 type (s) or 2 or more types of the said flour other than strong flour. In this case, the amount of crude protein in the flour needs to be 9% or more and less than 11.5%. If it is small, the amount of crude protein must be adjusted with vital gluten or the like.
更に、小麦粉中の蛋白は粉の種類により、量だけではなく質も異なる。即ち、水と混捏した際の物理的性状（レオロジー特性）を比較した場合、強力粉、準強力粉は弾力性が高く、薄力粉は弾力性が低いという性質を有しており、熱変性後の強度についても薄力粉の方が弾力性が低い。よって、電子レンジ加熱後のパン硬化を抑制する観点から、物理的性状において弾力性が低い薄力粉、蛋白質をほとんど含まない澱粉及び加工澱粉と強力粉の組合せにより、穀粉類中の粗蛋白量を調整することがより好ましい。 Furthermore, protein in wheat flour varies not only in quantity but also in quality depending on the type of flour. That is, when comparing physical properties (rheological characteristics) when mixed with water, strong powder and semi-strong powder have high elasticity, and thin powder has low elasticity. However, soft flour is less elastic. Therefore, from the viewpoint of suppressing bread hardening after heating in the microwave, the amount of crude protein in cereals is adjusted by the combination of low-strength flour with low physical properties, starch containing almost no protein, and processed starch and strong flour. It is more preferable.
また、粗蛋白量が少なすぎるとパン類製造の際に生地粘弾性が低減し、生地がべたつく、パンのボリュームが出ない等の問題が生じるため、製パン作業性の観点から一定以上の粗蛋白量があることが必要である。穀粉類中の粗蛋白量は９％以上であることが必要である。以上より、電子レンジ加熱後のパン硬化抑制、製パン作業性の観点から、本発明で使用する小麦粉を主成分とした穀粉類中の粗蛋白量は９％以上、かつ１１．５％未満であることが必要であり、更に９．５〜１１％、特に９．８〜１０．７％であることが好ましい。 In addition, if the amount of crude protein is too small, the dough viscoelasticity is reduced during bread production, causing problems such as stickiness of the dough and lack of bread volume. It is necessary to have protein content. The amount of crude protein in the flour needs to be 9% or more. From the above, from the viewpoint of bread hardening suppression after microwave heating and bread making workability, the amount of crude protein in flours mainly composed of flour used in the present invention is 9% or more and less than 11.5%. It is necessary that it is 9.5 to 11%, particularly 9.8 to 10.7%.
本発明に使用する小麦粉を主成分とした穀粉類は、強力粉と薄力粉を組み合わせる場合は、穀粉類中の強力粉と薄力粉の比率が９０：１０〜５０：５０、更に８０：２０〜６０：４０であることが、電子レンジ加熱後のパン硬化抑制、製パン作業性の観点から好ましい。また、強力粉と澱粉又は加工澱粉を組み合わせる場合は、穀粉類中の強力粉と澱粉又は加工澱粉の比率が９５：５〜７６：２４、更に８５：１５〜８０：２０であることが、電子レンジ加熱後のパン硬化抑制、製パン作業性の観点から好ましい。 In the flours mainly composed of wheat flour used in the present invention, when combining strong flour and weak flour, the ratio of strong flour to weak flour in the flour is 90:10 to 50:50, and further 80:20 to 60:40. It is preferable from the viewpoint of bread hardening suppression after baking in a microwave oven and bread making workability. Moreover, when combining strong powder and starch or processed starch, it is microwave heating that the ratio of strong powder in starch and starch or processed starch is 95: 5-76: 24, and also 85: 15-80: 20 It is preferable from the viewpoint of the subsequent bread hardening suppression and bread making workability.
加工澱粉の具体例としては、アセチル化澱粉、ヒドロキシプロピル化澱粉、オクテニルコハク酸化澱粉、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、酢酸澱粉、酸化澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸化澱粉、リン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉等が挙げられる。電子レンジ加熱後のパンの硬化を抑制し、食感の低下を抑制する観点から、トリメタリン酸塩、ヘキサメタリン酸塩、オキシ塩化リン、アジピン酸、エピクロルヒドリン等、常用の架橋剤を用いた架橋化処理、特にリン酸架橋処理が好ましい。リン酸化処理の程度としては、結合リン含量が０．０００１〜２％の範囲が挙げられるが、０．０００１〜０．５％、更に０．０００１〜０．２％であるものが風味、食感（口どけ感）を向上させる点から好ましい。 Specific examples of processed starch include acetylated starch, hydroxypropylated starch, octenyl succinylated starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetate starch, oxidized starch, phosphate monoesterified phosphate crosslinked starch , Phosphorylated starch, phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and the like. Cross-linking treatment using conventional cross-linking agents such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipic acid, epichlorohydrin, etc. from the viewpoint of suppressing bread hardening after microwave heating In particular, phosphoric acid crosslinking treatment is preferred. As the degree of phosphorylation treatment, the bound phosphorus content is in the range of 0.0001 to 2%, but 0.0001 to 0.5%, and further 0.0001 to 0.2% is the flavor and food. It is preferable from the viewpoint of improving the feeling (feeling of mouthfulness).
また、前記加工澱粉は、それぞれ他の加工処理を組み合わせることにより別の加工澱粉としても良い。組み合わせることのできる加工処理としては酢酸、リン酸等のエステル化処理やヒドロキシプロピル化、カルボキシメチルエーテル化等によるエーテル化処理、アセチル化処理、酸化処理、酸処理、漂白処理、湿熱処理、熱処理、酵素処理等が挙げられ、その内１種又は２種以上の加工を組み合わせても良い。 Moreover, the said processed starch is good also as another processed starch by combining another processing, respectively. Processes that can be combined include esterification treatment such as acetic acid and phosphoric acid, etherification treatment such as hydroxypropylation and carboxymethyl etherification, acetylation treatment, oxidation treatment, acid treatment, bleaching treatment, wet heat treatment, heat treatment, An enzyme treatment etc. are mentioned, You may combine 1 type, or 2 or more types of processing among them.
本発明で使用する油脂（Ａ）は、動物性、植物性のいずれでも良く、バター、ラード、マーガリン、ショートニングなどの可塑性を持ったもの、液状油、又はそれらに水素添加をした硬化油（固体脂）、エステル交換油等幅広く用いることができる。配合量は、穀粉類１００質量部（以下、単に「部」で示す）に対し１〜６７部であるが、好ましくは３〜６０部、更に５〜５５部とすることが好ましい。 The fats and oils (A) used in the present invention may be animal or vegetable, and may have plasticity such as butter, lard, margarine, shortening, liquid oil, or hydrogenated hydrogenated oil (solid) Fat), transesterified oil, and the like. The blending amount is 1 to 67 parts with respect to 100 parts by mass of flour (hereinafter simply referred to as “parts”), preferably 3 to 60 parts, and more preferably 5 to 55 parts.
また、本発明で使用する油脂（Ａ）は、融点２５〜５０℃の油脂（Ａ１）と融点２０℃以下の液体油（Ａ２）を併用することが好ましい。
融点２５〜５０℃の油脂（Ａ１）は、パン製造の面から見るとパンの内相組織の改良や容積の増大、機械耐性の向上等の機能を持ち、一般的にはバター、ラード、マーガリン、ショートニングなどの可塑性を持ったものが一般的に用いられる。Ｊ.Ｃ.Ｂａｋｅｒ等は添加された油脂がパン生地の成型醗酵工程中で固形であることが有効に働くための必要条件であることを確認している。液状油や醗酵温度で融解してしまう油脂を練り込んだパン生地は、油脂を使用しないパン生地と同様、オーブン内での膨張が早期に停止し、容積の小さいパンしか得られていない。この理由は液状油の生地の場合、澱粉の糊化やグルテンの熱凝固が起こらない低い温度で生じる水蒸気、空気などによって膨張する力を保持できず、これらが生地外に蒸散してしまうためであると述べている（田中康夫，松本博編，製パンの科学II 製パン材料の科学，光琳（１９９２）／Ｊ．Ｃ．Ｂａｋｅｒ，Ｍ．Ｄ．Ｍｉｚｅ，Ｃｅｒｅａｌ Ｃｈｅｍ.，19，84（1942））。
よって、好ましい油脂の特性としては、融点として２５〜５０℃が必要であるが、好ましくは２７〜４５℃、更に好ましくは３０〜４０℃であり、室温における性状は、半固体又は固体状態である。油脂（Ａ）中のＳＦＣ（２５℃）は、５〜４０％、好ましくは１０〜３５％、更に好ましくは１５〜３０％である。
Moreover, it is preferable that the fats and oils (A) used by this invention use together fats and oils (A1) of melting | fusing point 25-50 degreeC, and liquid oil (A2) of melting | fusing point 20 degrees C or less.
Fats and oils (A1) having a melting point of 25 to 50 ° C. have functions such as improvement of the internal phase structure of the bread, increase in volume, and improvement of mechanical resistance from the viewpoint of bread production. Generally, butter, lard, margarine In general, those having plasticity such as shortening are used. J. C. Baker et al. Confirms that it is a necessary condition for the added fats and oils to work effectively in the dough molding fermentation process. Bread dough kneaded with liquid oil or fats and oils that melt at the fermentation temperature, like bread doughs that do not use fats and oils, expands quickly in the oven, and only bread with a small volume is obtained. The reason for this is that in the case of a liquid oil dough, it cannot retain the expansion force due to water vapor, air, etc. generated at a low temperature at which starch gelatinization and gluten do not coagulate, and these will evaporate out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II, Science of Baking Materials, Mitsuaki (1992) / JC Baker, MD Mize, Cereal Chem., 19, 84 (1942) )).
Therefore, as a preferable characteristic of fats and oils, a melting point of 25 to 50 ° C. is necessary, preferably 27 to 45 ° C., more preferably 30 to 40 ° C., and the property at room temperature is a semi-solid or solid state. . SFC (25 degreeC) in fats and oils (A) is 5 to 40%, Preferably it is 10 to 35%, More preferably, it is 15 to 30%.
上記油脂には動植物油及びそれらに水素添加をした硬化油（固体脂）、エステル交換油が用いられる。具体的な油脂（Ａ１）としては、動物油としては牛脂、豚脂、魚油が用いられ、植物油としては大豆油、パーム油、パーム核油、綿実油、落花生油、ナタネ油、コーン油、サフラワー油、サンフラワー油、米油等が挙げられる。油脂（Ａ１）の穀粉類１００部に対する配合量は、０．５〜５０部であるが、更に２．５ 〜４３部、特に４．５〜３８部とすることが製パン作業性及び風味の点から好ましい。 For the fats and oils, animal and vegetable oils, hydrogenated hydrogenated oils (solid fats), and transesterified oils are used. Specific fats and oils (A1) include beef tallow, pork tallow and fish oil as animal oils, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil and safflower oil as vegetable oils. , Sunflower oil, rice oil and the like. The amount of the fat (A1) to 100 parts of flour is 0.5 to 50 parts, but 2.5 to 43 parts, particularly 4.5 to 38 parts, is more suitable for bread making workability and flavor. It is preferable from the point.
融点２０℃以下の液体油（Ａ２）は、ナタネ油、コーン油、大豆油、パーム油、米油、魚油等の食用油脂の内、融点が２０℃以下のものである。好ましくは融点が１０℃以下の液状油が好ましく、中でもナタネ油、コーン油、大豆油及び米油が好ましい。更に、液状油としてはジアシルグリセロール及び中鎖脂肪酸を含有したトリグリセライド及びジグリセライドも上記融点条件を満たすものであれば使用できる。融点２０℃以下の液体油（Ａ２）の最適な配合量としては、穀粉類１００部に対して０．５〜１７部であり、更に１〜１０部であることが、電子レンジ加熱後のパン硬化抑制、製パン作業性の点から好ましい。 The liquid oil (A2) having a melting point of 20 ° C. or lower is an edible oil or fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, fish oil or the like having a melting point of 20 ° C. or lower. Liquid oil having a melting point of 10 ° C. or lower is preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Further, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as the above melting point condition is satisfied. The optimum blending amount of the liquid oil (A2) having a melting point of 20 ° C. or lower is 0.5 to 17 parts with respect to 100 parts of flour, and further 1 to 10 parts is bread after heating in a microwave oven It is preferable from the viewpoints of curing suppression and bread making workability.
本発明における（Ｂ）保湿剤としては、蛋白質、増粘多糖類等が挙げられる。
保湿剤の添加量は穀粉類１００部に対して０．００１〜２部、好ましくは０．０１〜１．５部、更に０．０５〜１部であることが、電子レンジ加熱後の充分なパン硬化抑制効果と良好な食感の両立の点から好ましい。
Examples of the humectant (B) in the present invention include proteins and thickening polysaccharides.
The amount of humectant added is 0.001 to 2 parts, preferably 0.01 to 1.5 parts, and more preferably 0.05 to 1 part with respect to 100 parts of flour. This is preferable from the viewpoint of both the effect of suppressing bread hardening and a good texture.
蛋白質としては水に溶解した時、粘性を呈する物質であれば良く、乳蛋白質及び植物性蛋白質等が挙げられる。乳蛋白質としてはナトリウムカゼイン、カルシウムカゼイン、レンネットカゼイン、ミルクカゼイン、ミルクホエー、ラクトアルブミン、ラクトグロブリン等が挙げられる。 The protein may be a substance that exhibits viscosity when dissolved in water, and examples thereof include milk protein and vegetable protein. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like.
また、増粘多糖類としては、ジェランガム、カラヤガム、タマリンド種子ガム、タラガム、グルコマンナン、キサンタンガム、ローカストビーンガム、プルラン、グアーガム、イオタカラギナン、ＨＭペクチン、ＬＭペクチン、トラガントガム、結晶性セルロース、ＰＧＡ（アルギン酸プロピレングリコールエステル）、ＳＳＨＣ（水溶性大豆多糖類）、ガティガム、メチルセルロース、サイリウムシード及びカシヤガム等が挙げられる。これら蛋白質及び増粘多糖類の中から１種を単独で用いても良いし、また異なる２種以上を組み合わせて用いても良い。中でも風味及び食感の点よりキサンタンガム、グアガム、ローカストビーンガムが好ましく、更に好ましくはキサンタンガムである。 The thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid) Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum. One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.
本発明で使用する乳化剤（Ｃ）としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、レシチン誘導体等が挙げられ、２種以上の混合系で用いられることが好ましい。乳化剤（Ｃ）の添加量は穀粉類１００部に対して０．１〜７部、好ましくは０．１〜５部とすることが、（１）乳化剤自身によりパン硬化を抑制する点から好ましく、また、液体油（Ａ２）を用いた場合には、（２）粉体状態にある保湿剤（Ｂ）を液体油（Ａ２）中に固定分散化させ、結果としてパンの食感（口どけ性）を向上させる点から好ましい。 Examples of the emulsifier (C) used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like. preferable. The amount of the emulsifier (C) added is preferably 0.1 to 7 parts, preferably 0.1 to 5 parts, based on 100 parts of flour (1) from the viewpoint of suppressing bread hardening by the emulsifier itself, In addition, when liquid oil (A2) is used, (2) moisturizer (B) in a powder state is fixed and dispersed in liquid oil (A2), resulting in the texture of bread ) Is preferable from the viewpoint of improving.
更に、（Ｃ）乳化剤は、グリセリン脂肪酸エステルとプロピレングリコール脂肪酸エステルを用いることが、上記（１）の点から好ましい。本発明のグリセリン脂肪酸エステルとは、グリセリンと脂肪酸のエステル又はその誘導体であり、グリセリン脂肪酸モノエステル（通常モノグリセリド）、グリセリン脂肪酸ジエステル、グリセリン有機酸脂肪酸モノエステル、ポリグリセリン脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル等を示す。また、本発明のプロピレングリコール脂肪酸エステルとは、プロピレングリコールと脂肪酸のエステルであり、モノエステル型、ジエステル型のものが用いられる。中でも、グリセリン脂肪酸モノエステル、プロピレングリコール脂肪酸モノエステルが上記（１）の点から好ましく、特に、これらを併用することが好ましい。即ち、グリセリン脂肪酸モノエステルとプロピレングリコール脂肪酸モノエステルの合計が乳化剤中８０重量％以上であり、かつ、グリセリン脂肪酸エステル／プロピレングリコール脂肪酸モノエステル＝１／０．５〜２．０の重量比率で、好ましくはほぼ１／１の重量比率であることが好ましい。また、融点２０℃以下の液体油（Ａ２）／乳化剤（Ｃ）の重量比率が６．５以下（液体油配合量を乳化剤配合量で割った値）、更に１．７〜６．５、特に２．０〜６．５、殊更３．０〜６．５とすることが、上記（２）の点から好ましい。即ち、液体油（Ａ２）を流動性が無い状態まで硬化することが可能となり、かつ、同じ液体油中に分散されている粉体状態の保湿剤（Ｂ）を均一に、かつ、沈澱すること無く固定分散化できる。 Furthermore, it is preferable from the point of said (1) that (C) emulsifier uses glycerin fatty acid ester and propylene glycol fatty acid ester. The glycerin fatty acid ester of the present invention is an ester of glycerin and a fatty acid or a derivative thereof, glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinolein. Acid ester etc. are shown. The propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and monoester type and diester type are used. Among these, glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the above point (1), and it is particularly preferable to use these in combination. That is, the total of glycerin fatty acid monoester and propylene glycol fatty acid monoester is 80% by weight or more in the emulsifier, and the weight ratio of glycerin fatty acid ester / propylene glycol fatty acid monoester = 1 / 0.5 to 2.0, The weight ratio is preferably about 1/1. Further, the weight ratio of the liquid oil (A2) / emulsifier (C) having a melting point of 20 ° C. or less is 6.5 or less (a value obtained by dividing the liquid oil blending amount by the emulsifier blending amount), and further 1.7 to 6.5, It is preferable from the point of said (2) to set it as 2.0-6.5, especially 3.0-6.5. That is, it becomes possible to cure the liquid oil (A2) to a state where there is no fluidity, and to uniformly and uniformly precipitate the humectant (B) in a powder state dispersed in the same liquid oil. Can be fixed and dispersed.
本発明において、液体油が流動性が無く硬化した状態の尺度として、針入度を定めることができる。ここで、針入度とは、ＡＳＴＭ−Ｄ２１７（「ＡＳＴＭ針入度の測定方法」Annual Book of Standards 1994.Section 5，Volume 05.01内のＤ２１７）に記載された針入度の測定に準じて次のように測定される値である。即ち、縦１１５ｍｍ×横１１５ｍｍ×深さ９０ｍｍの容器に油脂組成物を詰め、表面を平らにする。これを測定温度（２０℃）に３０分間放置した後、１０２．５ｇの円錐形の荷重を装着した針（Penetrometer Cone）を、表面を接して静置し、５秒後の進入距離を０．１ｍｍ単位で表示する。ここで、針入度は一般に数値が小さいほど、測定試料が硬いことを表す。本発明において、油脂組成物が流動性が無く硬化した状態にあるためには、針入度が２００以下、特に１００以下にすることが好ましい。 In the present invention, the penetration can be determined as a measure of the state in which the liquid oil is not fluid and hardened. Here, the penetration is in accordance with ASTM-D217 (D217 in “ASTM penetration measurement method” Annual Book of Standards 1994. Section 5, Volume 05.01). It is a value measured as follows. That is, the oil and fat composition is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. After leaving this at the measurement temperature (20 ° C.) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, in order for the oil and fat composition to be in a cured state without fluidity, the penetration is preferably 200 or less, particularly preferably 100 or less.
また、前記（１）の点から、グリセリン脂肪酸モノエステルが有効である。より効果的に電子レンジ加熱後のパンの硬化防止効果を発現するためには、グリセリン脂肪酸モノエステルを５〜２０部、更に７〜１５部配合することが好ましい。グリセリン脂肪酸モノエステルがこの範囲にあると他の乳化剤に比べて電子レンジ加熱後のパンの硬化防止効果が高くなる。また、前記（２）の点から、プロピレングリコール脂肪酸モノエステルの配合量は、５〜２０部、更に７〜１５部とすることが好ましい。 In addition, glycerin fatty acid monoester is effective from the above point (1). In order to more effectively express the effect of preventing bread hardening after microwave heating, it is preferable to blend 5 to 20 parts, and further 7 to 15 parts of glycerin fatty acid monoester. When the glycerin fatty acid monoester is in this range, the effect of preventing hardening of bread after heating in the microwave is higher than that of other emulsifiers. Moreover, from the point of said (2), it is preferable that the compounding quantity of propylene glycol fatty acid monoester shall be 5-20 parts, and also 7-15 parts.
本発明におけるグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステルの構成成分としての脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸等の炭素数１２〜２２の飽和脂肪酸もしくは不飽和脂肪酸が挙げられ、特に飽和脂肪酸が好ましく、炭素数１４〜２２の飽和脂肪酸が最も好ましい。これら脂肪酸は単一で構成されていても良いが、２種以上の混合系で構成されていてもよい。 Examples of the fatty acid as a constituent of the glycerin fatty acid ester and propylene glycol fatty acid ester in the present invention include saturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid or unsaturated. A fatty acid is mentioned, Especially a saturated fatty acid is preferable and a C14-C22 saturated fatty acid is the most preferable. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.
他の使用できる乳化剤として、グリセリン脂肪酸エステルの１形態として記載されているグリセリン有機酸脂肪酸モノエステルとは、グリセリン脂肪酸モノエステルの３位のＯＨ基を有機酸でエステル化した化合物である。有機酸としては、酢酸、プロピオン酸、酪酸等の低級脂肪酸で構成される脂肪族モノカルボン酸、シュウ酸、コハク酸等の脂肪族飽和ジカルボン酸、マレイン酸、フマル酸等の脂肪族不飽和ジカルボン酸、乳酸、リンゴ酸、酒石酸、ジアセチル酒石酸、クエン酸等のオキシ酸、及びグリシン、アスパラギン酸等のアミノ酸が例示される。特に、クエン酸、コハク酸、酒石酸、ジアセチル酒石酸が好適で、ＨＬＢは４〜１４のものが好適である。 As another emulsifier that can be used, the glycerin organic acid fatty acid monoester described as one form of the glycerin fatty acid ester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable.
また、市販のグリセリン有機酸エステルは、未反応の有機酸やグリセリン脂肪酸モノエステルを一部含むが、このような市販のグリセリン有機酸脂肪酸モノエステルも本発明に適用できる。
更に、ポリグリセリン脂肪酸モノエステルを構成するポリグリセリンの具体例としては、テトラグリセリン、ペンタグリセリン、ヘキサグリセリン、ヘプタグリセリン、ナノグリセリン、デカグリセリンなどからなる群から選ばれる１種又は２種以上の化合物が挙げられる。特にグリセロールの重合度が１〜９のものが好ましい。
Moreover, although commercially available glycerol organic acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester is also applicable to this invention.
Furthermore, specific examples of polyglycerin constituting the polyglycerin fatty acid monoester include one or more compounds selected from the group consisting of tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, nanoglycerin, decaglycerin and the like. Is mentioned. Particularly preferred are those having a polymerization degree of glycerol of 1 to 9.
ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸とのエステルであり、通常、グリセリングリセリン重合度２〜３のポリグリセリンとリシノレイン酸の３〜５の縮合リシノレイン酸とのモノもしくはジエステルの混合物が用いられる。 The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diester of polyglycerin having a degree of polymerization of glycerin glycerin 2-3 of 3 to 5 of condensed ricinoleic acid of ricinoleic acid. Is used.
本発明に用いられるショ糖脂肪酸エステルとは、ショ糖と脂肪酸のエステルであり、モノ、ジ、トリ及びポリエステル等を含み、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい。また、ＨＬＢは５〜１５のものが好適である。 The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono, di, tri, and polyester, and the constituent fatty acid is a single or two or more fatty acids having 12 to 24 carbon atoms. These mixed systems are preferred. Moreover, the thing of 5-15 is suitable for HLB.
本発明に用いられるソルビタン脂肪酸エステルとは、ソルビタンと脂肪酸のエステルであり、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい、ソルビタン脂肪酸エステルにはモノエステル型とトリエステル型のものがあるが、本発明ではモノエステル型のものが好適である。
本発明に用いられるレシチンは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等によりなるリン脂質混合物であって、大豆あるいは、卵黄等から得られるレシチンが代表的なものである。また、レシチン誘導体としてはリゾレシチン、リゾフォスファチジン酸等が挙げられる。
The sorbitan fatty acid ester used in the present invention is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or mixed system of fatty acids having 12 to 24 carbon atoms. A monoester is used for the sorbitan fatty acid ester. There are a type and a triester type, but a monoester type is preferred in the present invention.
The lecithin used in the present invention is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and is typically lecithin obtained from soybean or egg yolk. It is a thing. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.
本発明においては、通常パンに用いられる全ての糖類を用いることができる。具体的にはグルコース、フルクトース、ガラクトース等の単糖類、マルトース、ショ糖、麦芽糖、水飴、異性化糖、転化糖、サイクロデキストリン、分岐サイクロデキストリン、デキストリンなどの多糖類、澱粉加水分解物などの還元糖、ソルビトール、マルチトール、キシリトールなどの糖アルコール類、スクラロース、アスパルテーム、アセスルファムカリウムなどを使用することができ、これらは１種又は２種以上の混合系で使用することができる。糖類の配合量は、穀粉類を１００部とした時のパン生地中で３〜５０部であることが好ましく、更に５〜４５部、特に１０〜３５部とすることが製パン作業性及びパン風味の点から好ましい。 In the present invention, all saccharides usually used for bread can be used. Specifically, reduction of monosaccharides such as glucose, fructose, galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, polysaccharide such as dextrin, starch hydrolyzate, etc. Sugar, sugar alcohols such as sorbitol, maltitol, and xylitol, sucralose, aspartame, acesulfame potassium, and the like can be used, and these can be used in one or a mixture of two or more. It is preferable that the compounding quantity of saccharides is 3-50 parts in bread dough when flour is 100 parts, and it is further 5-45 parts, especially 10-35 parts, bread-making workability and bread flavor. From the point of view, it is preferable.
本発明においては、（Ａ２）融点２０℃以下の液体油、（Ｂ）保湿剤、（Ｃ）乳化剤を事前に混合し、油脂組成物（Ｅ）を調製し、穀粉類に配合することが好ましい。油脂組成物（Ｅ）としては、（Ａ２）融点２０℃以下の液体油５０〜８５部、（Ｂ）保湿剤０．１〜１０部、（Ｃ）乳化剤１０〜３５部を含有し、（Ａ２）／（Ｃ）の重量比率が６．５以下であるように調製したものが、上記（１）及び（２）の効果の点から好ましい。
また、油脂組成物中の（Ｃ）乳化剤の配合量は、（Ａ２）／（Ｃ）の重量比率が６．５以下を満たした上で、更に１４〜２６部とすることが、上記（２）の点から好ましい。尚、このように（Ｃ）乳化剤を油脂組成物（Ｅ）としてパン中に配合する場合、更に必要量の（Ｃ）乳化剤を、油脂組成物（Ｅ）とは別個にパン中に配合することもできる。
In the present invention, (A2) a liquid oil having a melting point of 20 ° C. or lower, (B) a humectant, and (C) an emulsifier are mixed in advance to prepare an oil and fat composition (E) and blended with flours. . The oil and fat composition (E) contains (A2) 50 to 85 parts of liquid oil having a melting point of 20 ° C. or less, (B) 0.1 to 10 parts of a humectant, (C) 10 to 35 parts of an emulsifier, (A2 ) / (C) is preferably prepared so that the weight ratio is 6.5 or less from the viewpoint of the effects (1) and (2).
In addition, the blending amount of the (C) emulsifier in the oil / fat composition may further be 14 to 26 parts after the weight ratio (A2) / (C) satisfies 6.5 or less (2). ) Is preferable. In addition, when (C) the emulsifier is blended in the bread as an oil and fat composition (E) as described above, a necessary amount of the (C) emulsifier is further blended in the bread separately from the oil and fat composition (E). You can also.
なお、本発明における油脂組成物（Ｅ）には、その他の成分として、保存料、ｐＨ調製剤、色素、香料等を適宜使用してもよい。
具体的な油脂組成物（Ｅ）の製造方法としては、まず成分（Ａ２）及び（Ｃ）を各成分の融点温度以上の温度で加熱し、均一溶解させた後、成分（Ｂ）を添加し、均一に混合撹拌する。上記均一になったものを上記各成分の融点以下の温度、好ましくは３０℃以下まで冷却することにより目的の油脂組成物を得る。上記、冷却速度は速いほうが好ましい。即ち、冷却により乳化剤が結晶化する際、徐冷よりも急冷の方がより結晶が粗大化しないことより乳化剤自身の分散性を向上させ、電子レンジ加熱後のパンの硬化防止効果を促進する点より好ましい。上記製造において、高温状態にある均一混合物を冷却するの際には均一混合物を入れている容器自身を外部から冷却しても良いが、一般的にショートニング、マーガリン製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
In addition, you may use suitably a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. as other components to the oil-fat composition (E) in this invention.
As a specific method for producing the oil and fat composition (E), the components (A2) and (C) are first heated at a temperature equal to or higher than the melting point temperature of each component and uniformly dissolved, and then the component (B) is added. Mix and stir uniformly. The desired oil and fat composition is obtained by cooling the uniformed material to a temperature not higher than the melting point of each of the above components, preferably to 30 ° C. or lower. The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, the rapid cooling than the slow cooling improves the dispersibility of the emulsifier itself from the fact that the crystal does not become coarser, and promotes the effect of preventing hardening of bread after heating in the microwave. More preferred. In the above production, when cooling a homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but generally a chiller, a botter, a combination used for shortening and margarine production. It is preferable in terms of performance to cool quickly using a netter or the like.
本発明において、パン調製時に添加する油脂組成物（Ｅ）の配合量は、パンに使用する穀粉類１００部に対して、１〜２０部、更に３〜１０部であることが、前記（１）及び（２）の効果を発現する点から好ましい。 In the present invention, the amount of the oil composition (E) added at the time of bread preparation is 1 to 20 parts, further 3 to 10 parts, based on 100 parts of flour used for bread (1). ) And (2) from the standpoint of manifesting the effects.
本発明におけるパンの原料としては、主原料としての小麦粉を主成分とする穀粉類の他に、イーストフード、水、乳製品、食塩、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。更に、一般に原料として用いると老化しやすくなる、レーズン等の乾燥果実、小麦ふすま、全粒粉等を使用することができる。 As the raw material of bread in the present invention, in addition to flours containing wheat flour as a main ingredient, yeast food, water, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins And reinforcing agents such as calcium, proteins, amino acids, chemical swelling agents, flavors and the like. In addition, dry fruits such as raisins, wheat bran, whole grain powder, etc., which are generally easy to age when used as raw materials, can be used.
パン類の製造方法としては、ストレート法（直捏法）、中種製法、液種製法、湯種製法などが挙げられる。 Examples of the bread production method include a straight method (straight bowl method), a medium seed production method, a liquid seed production method, and a hot water seed production method.
本発明のパン類としては、フィリングなどの詰め物をしたパンも含まれ、食パン、特殊パン、調理パン、菓子パンなどが挙げられる。具体的には、食パンとしては白パン、黒パン、フランスパン、バラエティーブレッド、ロール（テーブルロール、バンズ、バターロールなど）が挙げられる。特殊パンとしてはマフィンなど、調理パンとしてはホットドッグ、ハンバーガーなど、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパン、スイートロール、リッチグッズ（クロワッサン、ブリオッシュ、デニッシュペストリー）などが挙げられる。 The breads of the present invention include breads with fillings such as fillings, and examples include breads, special breads, cooked breads, and confectionery breads. Specifically, white bread, black bread, French bread, variety bread, roll (table roll, buns, butter roll, etc.) can be mentioned as bread. Special bread includes muffins, cooked bread includes hot dogs and hamburgers, and sweet bread includes jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet rolls, rich goods (croissants, brioche, Danish pastries), etc. .
本発明のパン類は、焼成後、電子レンジ加熱前に冷蔵または冷凍状態にて保管することが、常温保存と比較して長期間保存が可能となり、パン生産効率を上げ、低コスト化が可能となる点から好ましい。 The breads of the present invention can be stored in a refrigerated or frozen state after baking and before heating in a microwave oven, so that they can be stored for a long period of time compared to room temperature storage, increasing bread production efficiency and reducing costs. It is preferable from the point which becomes.
本発明における試験例１〜６、及び９〜１３に使用した油脂組成物（ａ〜ｆ）の組成を表１に示した。また、油脂組成物ａ〜ｅの調製方法を次に示した。なお、油脂組成物ｄについては下記（Ａ２）に替えて（Ａ１）に該当する油脂を用いた。 The compositions of the oil and fat compositions (af) used in Test Examples 1 to 6 and 9 to 13 in the present invention are shown in Table 1. Moreover, the preparation method of oil-fat composition ae was shown next. In addition, about the oil-fat composition d, it replaced with the following (A2) and the fats and oils corresponding to (A1) were used.
〔油脂組成物の調製方法〕
１）容量２リットルのステンレス製ビーカーに成分（Ａ２）及び（Ｂ）を秤量する。
２）上記１）を８５℃水浴中にて均一溶解し、３０分間放置する。
この際、アンカー型フックを用い、スリーワンモータ（ＨＩＤＯＮ社製ＴＹＰＥ６０Ｇ）を用いて撹拌を行った。
３）上記２）に予め秤量しておいた成分（Ｃ）を撹拌しながら添加し、均一になったことを確認後、３０分放置する。
４）上記３）において、水浴中に大量の氷を入れて、３０℃まで冷却し、３０℃に温度を維持したまま、撹拌を行い、所定の容器に移す。
５）上記４）を１５℃恒温槽にて１晩（約１２時間）放置し、針入度測定及び製パン評価を行った。
[Method for preparing oil and fat composition]
1) Weigh components (A2) and (B) in a 2 liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes.
At this time, an anchor type hook was used, and stirring was performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) The component (C) weighed in advance in 2) above is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In the above 3), a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) The above 4) was allowed to stand overnight (about 12 hours) in a constant temperature bath at 15 ° C., and penetration measurement and bread making evaluation were performed.
油脂組成物ａ〜ｆについての、（Ａ２）融点２０℃以下の液体油又は（Ａ１）融点２５〜５０℃の油脂と、乳化剤（Ｃ）の配合比率及び針入度の測定結果を表１に示した。 Table 1 shows the measurement results of (A2) liquid oil having a melting point of 20 ° C. or lower or (A1) oil and fat having a melting point of 25 to 50 ° C. and the emulsifier (C) and the penetration ratio of the oil and fat compositions a to f. Indicated.
上記油脂組成物ａ〜ｆを配合した試験例１〜１３のパン生地を調製し、これを焼成した後、製パン評価を行った。評価を行ったパン配合を表２に示す。 The bread doughs of Test Examples 1 to 13 in which the oil and fat compositions a to f were blended were prepared, baked, and then evaluated for bread making. Table 2 shows the evaluated bread composition.
＜パン調製条件＞
（製パン）
１．中種生地調製条件
縦型ミキサー（関東ミキサー、５コート）、フックを用い、表２記載の中種配合材料をミキサーに入れ、低速３分、中高速２分で混捏し、捏上温度を２５℃とし、中種生地とした。次に、これを発酵（中種発酵）させた。この時の条件は下記の通りである。
中種発酵温度 ２８．０℃
中種発酵相対湿度 ８０％
中種発酵時間 ２時間３０分
中種発酵終了温度 ２９．０℃
２．本捏生地調製条件
縦型ミキサー（関東ミキサー、１０コート）に、中種配合生地を入れ、本捏配合材料（マーガリン、油脂組成物、キサンタンガム以外の材料）を添加し、低速３分、中高速３分で混捏後、残った材料（マーガリン、油脂組成物、キサンタンガム）を添加し、低速３分、中高速２分、高速２分で混捏し、本捏生地とした。本捏生地の捏上温度は２６．５℃とした。
次に、混捏でダメージを受けた生地を回復させるために、２８．０℃にてフロアータイムを２０分とり、この後６０ｇの生地に分割した。分割での生地ダメージをとるために、ベンチタイムを２７．０℃で２０分とり、モルダーで成型した。天板に成型した生地をのせ、発酵（ホイロ）を行った。ホイロの条件は下記の通りである。
ホイロ温度 ３８℃
相対湿度 ８０％
ホイロ時間 ５０分
上記条件にて調製したパン生地を１９０℃のオーブンで１２分間焼成した。焼成後、室温（２０℃）において４５分間冷却後、ビニール袋に入れ、密閉し、以下の保存条件にて、保存を行い、パンサンプルとした。
(1) ２０℃ ・ １日保存
(2) ５℃ ・ １日保存
(3) −２０℃ ・ １２日間保存
<Bread preparation conditions>
(Breadmaking)
1. Medium dough preparation conditions Using a vertical mixer (Kanto mixer, 5 coats), hook, put the medium seed ingredients listed in Table 2 into the mixer, knead at low speed 3 minutes, medium high speed 2 minutes, and raise the temperature at 25% It was set as ℃ and it was set as medium seed cloth. Next, this was fermented (medium seed fermentation). The conditions at this time are as follows.
Medium seed fermentation temperature 28.0 ℃
Medium-species fermentation relative humidity 80%
Medium seed fermentation time 2 hours 30 minutes Medium seed fermentation end temperature 29.0 ° C
2. Preparation conditions for home baked dough Put medium-type mixed dough into a vertical mixer (Kanto mixer, 10 coats), add home baked ingredients (materials other than margarine, oil composition, xanthan gum), low speed 3 minutes, medium high speed After kneading in 3 minutes, the remaining materials (margarine, oil composition, xanthan gum) were added, and kneaded at low speed 3 minutes, medium high speed 2 minutes, and high speed 2 minutes to obtain a main body dough. The koji temperature of the main koji dough was 26.5 ° C.
Next, in order to recover the dough damaged by chaos, the floor time was taken at 28.0 ° C. for 20 minutes and then divided into 60 g of dough. Bench time was taken at 27.0 ° C. for 20 minutes and molded with a molder in order to take the fabric damage in the division. The dough molded on the top plate was placed and fermented. The proofing conditions are as follows.
Proof temperature 38 ° C
Relative humidity 80%
Proof time 50 minutes The bread dough prepared under the above conditions was baked in an oven at 190 ° C. for 12 minutes. After baking, it was cooled at room temperature (20 ° C.) for 45 minutes, placed in a plastic bag, sealed, and stored under the following storage conditions to obtain a bread sample.
(1) 20 ℃ ・ Store for 1 day
(2) 5 ℃ ・ Store for 1 day
(3) -20 ℃ ・ Store for 12 days
＜電子レンジ加熱評価＞
１）電子レンジ加熱後のパン貫通力試験方法
上記(1)〜(3)の３条件のパンサンプルについてシャープ社製電子レンジ ＲＥ−６２００（出力１６００Ｗ）を用いて、(1)及び(2)のパンサンプルは２０秒加熱を行い、(3)のパンサンプルは２５秒加熱を行った。加熱後、パンを室温にて５分間放置し、パン上面より高さ（厚み）方向に２ｃｍの部分を切り取り、測定サンプルとした。上記切り取った厚み２ｃｍの測定サンプルを島津製作所製「テクスチャーアナライザー ＥＺ Ｔｅｓｔ」を用いて貫通力を測定した。具体的には試料台に円形のパン固定台を設置し、その上に測定サンプルをパン上部（上面）を上として静置した。更に、上記測定サンプル上部より、直径５ｍｍの針状の棒を３００ｍｍ/ｍｉｎの速度にて貫通させ、その際の最大荷重を貫通力とした。
２）電子レンジ加熱後のパン官能評価
上記(1)〜(3)の３条件のパンサンプルについてシャープ社製電子レンジ ＲＥ−６２００（出力１６００Ｗ）を用いて、(1)及び(2)のパンサンプルは２０秒加熱を行い、(3)のパンサンプルは２５秒加熱を行った。加熱後、５分間放置したパンを喫食した際のヒキのなさ、口どけ感について１０名のパネラーによるモナディック評価を行った。ヒキのなさは電子レンジ加熱後のパン硬化抑制効果を示す。これらの結果を表３に示す。
◎；１０名中８名以上が良好であると判断した。
○；１０名中５〜７名が良好であると判断した。
△；１０名中３〜４名が良好であると判断した。
×；１０名中８名以上が良好ではないと判断した。
<Microwave heating evaluation>
1) Method for testing bread penetration after heating in microwave oven (1) and (2) using a microwave oven RE-6200 (output 1600W) manufactured by Sharp Corporation for bread samples of the above three conditions (1) to (3) The bread sample was heated for 20 seconds, and the bread sample of (3) was heated for 25 seconds. After heating, the pan was allowed to stand at room temperature for 5 minutes, and a 2 cm portion in the height (thickness) direction was cut off from the top surface of the pan to obtain a measurement sample. The penetration force was measured using the “texture analyzer EZ Test” manufactured by Shimadzu Corporation for the cut 2 cm thick measurement sample. Specifically, a circular pan fixing base was installed on the sample base, and the measurement sample was allowed to stand on top of the pan upper surface (upper surface). Furthermore, a needle-like rod having a diameter of 5 mm was passed through the measurement sample from above at a speed of 300 mm / min, and the maximum load at that time was defined as the penetration force.
2) Sensory evaluation of bread after heating in microwave oven Using the microwave oven RE-6200 (output 1600W) manufactured by Sharp Corporation for bread samples of the above three conditions (1) to (3), the breads of (1) and (2) The sample was heated for 20 seconds, and the bread sample of (3) was heated for 25 seconds. A monadic evaluation was conducted by 10 panelists on the absence of cracking and mouthfeel when eating bread left for 5 minutes after heating. The lack of cracks shows the effect of suppressing pan curing after heating in the microwave. These results are shown in Table 3.
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.
上記のように、本発明のパンは、電子レンジによる加熱後もパンの硬化が抑制され、ヒキが無く、かつ口どけ感の良好なパンが得られることが分かった。
As described above, it was found that the bread of the present invention can suppress the hardening of the bread even after heating with a microwave oven, and can obtain a bread having no cracks and good mouthfeel.
Claims (3)
（Ａ１）融点２５〜５０℃の油脂０．５〜５０質量部
（Ｅ）油脂組成物１〜２０質量部
を配合し、前記穀粉類１００質量部に対して、
（Ａ）油脂１〜６７質量部
（Ｂ）保湿剤０．００１〜２質量部
（Ｃ）乳化剤０．１〜７質量部
を含有する電子レンジ加熱に適したパン類。 (A2) Contains 50 to 85 parts by mass of liquid oil having a melting point of 20 ° C. or less, (B) 0.1 to 10 parts by mass of a humectant, (C) 10 to 35 parts by mass of an emulsifier, and (A2) / (C) (E) An oil and fat composition having a ratio of 6.5 or less is prepared in advance , and 100 parts by weight of flour having a crude protein content of 9% by mass or more and less than 11.5% by mass based on wheat flour. ,
(A1) 0.5 to 50 parts by mass of a fat having a melting point of 25 to 50 ° C
(E) Oil composition 1-20 parts by mass
And for 100 parts by mass of the flours,
(A) 1-67 mass parts of fats and oils (B) 0.001-2 mass part of humectant (C) Bread suitable for microwave heating containing 0.1-7 mass parts of emulsifiers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006085343A JP4447566B2 (en) | 2005-04-08 | 2006-03-27 | Bread suitable for microwave heating |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005111548 | 2005-04-08 | ||
| JP2006085343A JP4447566B2 (en) | 2005-04-08 | 2006-03-27 | Bread suitable for microwave heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006311855A JP2006311855A (en) | 2006-11-16 |
| JP4447566B2 true JP4447566B2 (en) | 2010-04-07 |
Family
ID=37533611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006085343A Active JP4447566B2 (en) | 2005-04-08 | 2006-03-27 | Bread suitable for microwave heating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4447566B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4704391B2 (en) * | 2006-05-22 | 2011-06-15 | オーム乳業株式会社 | Food quality improver |
| US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US8057832B2 (en) * | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| JP4924897B2 (en) * | 2007-08-10 | 2012-04-25 | 日油株式会社 | Bread oil and fat composition and bread produced using the composition |
| JP5654244B2 (en) * | 2010-01-29 | 2015-01-14 | 花王株式会社 | Baked goods |
| JP5730834B2 (en) * | 2012-09-27 | 2015-06-10 | 日清フーズ株式会社 | American dog mix |
| JP2017038529A (en) * | 2015-08-17 | 2017-02-23 | 王子ホールディングス株式会社 | Bread crumb |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151821A (en) * | 1989-11-09 | 1991-06-28 | Otsuka Chem Co Ltd | Cooked bread |
| JP3058208B2 (en) * | 1991-09-11 | 2000-07-04 | 鐘淵化学工業株式会社 | Breads suitable for microwave heating and compositions used therefor |
| JP3688447B2 (en) * | 1997-09-30 | 2005-08-31 | 松谷化学工業株式会社 | Microwave heating pan |
| JP3534401B2 (en) * | 2001-01-16 | 2004-06-07 | 株式会社紀文フードケミファ | Texture modifier for microwaved food |
-
2006
- 2006-03-27 JP JP2006085343A patent/JP4447566B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2006311855A (en) | 2006-11-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1825757B1 (en) | Baked confectionery with light and crispy texture | |
| KR101074540B1 (en) | Fat composition for bakery product and bakery product | |
| JP4447566B2 (en) | Bread suitable for microwave heating | |
| JP4407969B2 (en) | Chinese buns | |
| JP4298696B2 (en) | Baked goods | |
| JP3540313B1 (en) | Fat composition for bakery products | |
| JP3600192B2 (en) | Bread manufacturing method | |
| US8137727B2 (en) | Bread suitable for heating in microwave oven | |
| JP3989920B2 (en) | Frozen dough for bread | |
| JP2012024002A (en) | Oil-and-fat composition for bakery product | |
| JP2005176733A (en) | Breads containing liquid oil | |
| JP4754649B2 (en) | Breads containing liquid oil | |
| JP2020162442A (en) | Oil-in-water type emulsified fat composition for bread | |
| JP3989919B2 (en) | Bread | |
| JP2005237341A (en) | Cake | |
| JP4754650B2 (en) | Breads containing liquid oil | |
| JP2005185165A (en) | Breads containing liquid oil | |
| JP3600193B2 (en) | Bread manufacturing method | |
| JP2023113523A (en) | Oil and fat composition for breadmaking and grain flour dough for breadmaking | |
| JPH01112942A (en) | Method for making breads | |
| JP2005185146A (en) | Masking agent for bakery product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20061102 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20090309 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090324 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20090522 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20100119 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100120 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130129 Year of fee payment: 3 |
|
| R151 | Written notification of patent or utility model registration |
Ref document number: 4447566 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R151 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130129 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140129 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |