JP2000083573A - Frozen bread dough improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen bread dough improver capable of improving the spreadability and mechanical durability of dough and of preventing bread from freeze damage such as bread deterioration by incorporating a fat-and-oil with each specified amount of hemicellulase enzyme and amylase enzyme but no synthetic emulsifier/yeast food. SOLUTION: This improver, which is a fat-and-oil composition, is obtained by incorporating 100 pts.wt. of a kind of fat-and-oil such as rapeseed oil with pref. 0.05-0.5 pt.wt. of hemicellulase enzyme and a total of 0.3-1.0 wt.%, calculated as powder, of amylase enzyme derived from Aspergillus oryzae, and pref. furthermore, 0.6-1.2 pts.wt. of ascorbic acid but no synthetic emulsifier/yeast food; wherein it is preferable that amylase is included at 0.2-0.75 pt.wt. based on 100 pts.wt. of the fat-and-oil. Specifically, this improver is produced by dispersing hemicellulase enzyme powder, amylase enzyme powder and ascorbic acid in a liquid fat-and-oil followed by incorporating the resultant dispersion with a plastic fat-and-oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough improving agent, and more particularly, it is used for producing frozen dough.
A frozen bread dough improving agent that improves the texture and bad aftertaste as seen in bread using an emulsifier, and further reduces the volume of bread, the appearance of pear skin on bread surface, and prevents aging of bread. About.

[0002]

2. Description of the Related Art With the spread of freshly baked bread in recent years, frozen bread dough has been widely used for the purpose of simplifying work steps in bread production. However, frozen bread dough softens after thawing due to the effects of glutathione leaking from the growth of ice crystals, generation of carbon dioxide and dead yeast during frozen storage, and the gas generation power is poor due to the death of yeast. Would. When bread is manufactured using the bread dough, problems such as a decrease in bread volume, appearance of a pear skin on the bread surface, and promotion of aging of the bread are remarkably caused.

[0003] Emulsifiers such as monoglycerides have conventionally been used as a method for improving the obstacles caused by freezing and thawing dough and for softening bread. However, the pan using the emulsifier, emulsifier unique absolutely flavor is poor because there is a bad taste or smell, texture and there is a drawback that get Necha. Further, in recent years, there has been a tendency for general consumers to dislike emulsifiers, which have a strong image as an additive, due to their health orientation and their commitment to taste.

[0004] An improving agent for bread making which does not use an emulsifier is proposed in Japanese Patent Application Laid-Open No. 9-233993 as an oil / fat composition containing an oxidizing agent, a modified starch, and a carbohydrate degrading enzyme. However, in this method, since the amount of the enzyme contained in the improver is small, a large amount of the improver must be added. For this reason, buttery fats and oils like butter are reduced, and versatility is lacking.

[0005] JP-A-6-169681 reports that the use of a bread modifier containing lipase, amylase and hemicellulase has the effect of softening crumb without using an emulsifier. However, no improvement effect on frozen dough is mentioned. Japanese Patent Application Laid-Open No. 7-322811 discloses the use of an emulsifier-free modifier containing maltotriose-forming enzyme and hemicellulase for frozen dough. However, this method still has problems such as lack of softness of the baked bread.

[0006]

The present invention is a frozen bread dough improving agent having good dispersibility and high versatility in selecting fats and oils, and furthermore, the texture of bread by using a food additive such as a synthetic emulsifier and yeast food. An object of the present invention is to provide a dough improving agent which has no deterioration in flavor and which prevents problems such as a decrease in volume appearing in frozen dough, appearance of pear skin on bread surface, and aging of bread.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above problems, hemicellulase enzyme powder, Aspe
The present inventors have found that high-quality frozen dough can be obtained by adding an amylase derived from rgillus oryzae and preferably ascorbic acid, and have completed the present invention.

That is, the present invention relates to an oil / fat composition,
A frozen bread dough improving agent containing 0.3 to 1.0% by weight of a total of powder-converted amylase enzymes derived from hemicellulase and Aspergillus oryzae, and containing no synthetic emulsifier and yeast food.

BEST MODE FOR CARRYING OUT THE INVENTION

In the present invention, the oil / fat composition means that the main component is an oil / fat. As the oil / fat, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower Vegetable oils such as oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut butter, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil Can be exemplified,
The above-mentioned fats and oils alone or as a mixture or a hardened, separated, transesterified, etc. processed fat or oil (melting point 15
To about 40 ° C.).

An amylase and a hemicellulase derived from Aspergillus oryzae, preferably ascorbic acid, are mixed and dispersed in the above fat or oil to obtain the frozen bread dough improving agent of the present invention. The method of mixing and dispersing is not particularly limited. First, after mixing and dispersing in a relatively small amount of liquid oil and fat, if this is mixed with the remaining plastic oil and fat, it is easily and uniformly dispersed in the oil and fat composition. It is preferable to be able to do so. It is preferable to select the melting point of the fat or oil to be used so that the resulting fat or oil composition has a hardness not less than at least fluidity, from the viewpoint of stability of the dispersed state of the enzyme and the like.

The amylase preferably originates from Aspergillus oryzae, and from other origins, for example, from bacteria, the fall of punk crumbs becomes remarkable. Amylase is contained in an amount of 0.2 to 0.75 parts by weight, preferably 0.3 to 0.5 parts by weight, based on 100 parts by weight of the fat or oil. 0.
If the amount is less than 1 part by weight, bread softness cannot be obtained, and aging tends to be promoted. On the other hand, when the amount is more than 0.75 parts by weight, the dough becomes sticky and workability deteriorates. Note that the content is a value when an amylase activity of 70,000 DUN / g is used.
Per 0.2g (0.2-0.75) x 70000 DUN
Preferably, (0.3-0.5) × 70000 DUN is contained as a standard. Amylase activity is 1%
Potato starch paste solution (pH 6.0, 0.1 M acetate buffer) 1
When 1 ml of the enzyme solution is added to 0 ml and reacted at 40 ° C. for 10 minutes, the activity of reducing the iodine color value by 1% is 1D.
UN.

Hemicellulase is, for example, Aspergillus n
An iger-originated one can be used, and 0.05 to 0.5 part by weight, preferably 0.1 to 0.5 part by weight, per 100 parts by weight of fats and oils.
0.3 parts by weight. If the amount is less than 0.05 part by weight, it becomes difficult to produce a bread volume. If the amount is more than 0.5 part by weight, the dough softens and the texture deteriorates. The content is a value obtained when a substance having a hemicellulase activity of 90000 u / g is used.
(0.05-0.5) × 90000u per g Preferably, (0.1-0.3) × 90000u is contained as a standard. The hemicellulase activity was determined by adding 0.1 N acetate buffer (p
H4.5) When 3 ml was used, the amount of the enzyme that liberated the amount of reducing sugar corresponding to 1 μmol of xylose per minute was defined as 1 u.

[0013] The frozen bread dough improving agent of the present invention is preferably 0.6 to 0.6 parts by weight of ascorbic acid per 100 parts by weight of fats and oils.
It contains 1.2 parts by weight, more preferably 0.75 to 1.0 part by weight. If the amount is less than 0.6 parts by weight, an appropriate volume cannot be obtained, and the patient easily falls down. On the other hand, when the amount is more than 1.2 parts by weight, the dough becomes excessively hard, and it becomes difficult to obtain a soft texture.

Ascorbic acid acts as a dough strengthener and as a dough conditioner, and amylase and hemicellulase have the effect of giving the dough extensibility and the softness of bread dough.

The frozen bread dough improving agent of the present invention obtained as described above is used in the mixing step of producing frozen bread dough in an amount of 0.5 to 5 parts by weight, preferably 1 to 100 parts by weight of flour (wheat flour) as a dough raw material. ２2 parts by weight can be used. If the added amount is less than 0.5 parts by weight, the dispersibility in the dough becomes poor, and the effect of improving the dough cannot be expected. If the amount exceeds 5 parts by weight, there is a problem that the amount of the enzyme is too large, and when it is desired to use a flavored fat or oil such as butter, the amount is limited.

[0016] Conventionally, emulsified fats and oils compositions for breads include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and monoglyceride acetate, monoglyceride tartaric acid, monoglyceride mixed with tartaric acid, citrate Synthetic emulsifiers such as various organic acid monoglycerides such as acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride are used.In the present invention, the volume is reduced without using such a synthetic emulsifier. It can produce soft and tasty bread.

[0017]

EXAMPLES The present invention will be described below in more detail with reference to examples and the like, but the present invention is not limited thereto. In addition, all parts and% shown in the examples mean weight basis.

[Examples A1-A2, Comparative Examples A1-A3] A shortening "Pampas Puree" (trade name, manufactured by Fuji Oil Co., Ltd.) without an emulsifier was charged into a Kenwood mixer as an edible oil and fat, and the mixture was beaten using a beater. Premixed for minutes. While continuing to stir and mix, the emulsifier-free liquid oil / fat “Univer SP” (manufactured by Fuji Oil Co., Ltd .: trade name) and an amylase derived from Aspergillus oryzae (700
00DUN / g), hemicellulase (90000 u / g) derived from Aspergillus niger, and ascorbic acid (powder) were charged into a mixer and mixed until uniform to obtain an improver. The amount of each addition was as shown in (Table 1), added according to the formulation of (1) in Table 2, prepared frozen bread dough in Step (2) of Table 3, and evaluated a baked sample for one week of freezing period. As shown in the results shown in Table 5, the examples had better volume, aging, and texture compared to the comparative examples.

The meanings of the symbols in the evaluation are based on the evaluation criteria shown in Table 4 (the same applies to the following evaluations). The volume is measured with a three-dimensional image measuring device (unit: cc) on bread baked in a 130 g one loaf, and the hardness is 360 g
The bread baked in one loaf was measured (unit: g) using an Instron meter (the same applies in the subsequent evaluations).

[0020]

Table 1 Formulation of the improver (parts) Example A1 Example A2 Comparative Example A1 Comparative Example A2 Comparative Example A3 ------------------------------------ --------------------------- Pampas Puree 88.3 88.7 88.5 88.8 87.8 Univer SP 10.0 10.0 10.0 10.0 10.0 10.0 10.0 Ascorbic acid 1 1 1 1 1 Amylase 0.5 0.3-0.1 1 Hemicellulase 0.1 0.1 0.1 0.1 0.1 0.1-------------------------- −−−−−−−−−−−−−−−−−

[0021]

[Table 2] (1) Formulation ---------------------------------- Powerful powder 100 (parts) Dedusting 2 Freezing yeast 4 Shortening 10 Kamikasu sugar 6 Water absorption 58 Salt 1.5 Improving agent 1 --- −−−−−−−−−−−−

[0022]

(Table 3) (2) Step -------- Mixing mixing other than shortening at low speed 4 minutes and medium speed 3 minutes Thereafter, shorting was added, and mixing was performed at a low speed for 4 minutes and a medium speed for 3 minutes (kneading temperature: 22 ° C.). --------------------------------------------------------------------------- − Floor time: 10 minutes at a temperature of 28 ° C. and a humidity of 80% −−−−−−−−−−−−−−−−−−−−−−−− Divided weight Dog pan: 90g One loaf (for volume measurement) : 130 g One loaf (for measuring hardness): 360 g -------------------------------------------------------- Bench time 15 minutes at 28 ° C and 80% humidity- −−−−−−−−−−−−−−−−−−−−−−−−−−− Molded dog shape −−−−−−−−−−−−−−−−−−−− −−−−−− Freezing and storage After freezing at −30 ° C. for 1 hour and then storing at −20 ° C. for 1 week −−−−−−−−−−−−−−−−−−−−−− −−−−− Thawing 1 hour at a temperature of 20 ° C. and a humidity of 70% −−−−−−−−−−−−−−−−−−−−−−−−−− Cooking at a temperature of 38 ° C. and a humidity of 80% 50 minutes ---------------- Baking Dog pan: 200 ° C, 11 minutes One loaf (for volume measurement): 200 ° C, 13 minutes One loaf ( (For hardness measurement): 200 ° C., 18 minutes ---------------------------------------------------------------------------

[0023]

[Table 4] Evaluation criteria

[0024]

[Table 5] Test results Example A1 Example A2 Comparative example A1 Comparative example A2 Comparative example A3 --------------------------------------------------------------------- -Volume 570 550 520 530 540 Hardness Day 1 220 250 330 310 300 Hardness Day 3 400 450 550 520 500 500 Texture ◎ ○ × × × Workability ○ ○ ○ ○ × −−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−

[Examples B1-B2, Comparative Examples B1-B3] Improvers were prepared according to the formulations shown in Table 6, frozen bread dough was prepared in the same manner as in the above Examples, and baked samples for one week of freezing period were evaluated. . In the example, the difference in volume and aging is not much seen as compared with the comparative example, but the texture and workability are good.

[0026]

Table 6 Formulation of improver (parts) --------------------------------------------------------------------------- B1 Example B2 Comparative Example B1 Comparative Example B2 Comparative Example B3 Pampas Puree 88.3 88.1 87.9 88.4 87.4 Univer SP 10.0 10.0 10.0 10.0 10.0 10.0 10.0 Ascorbic acid 1 1 1 1 1 1 Amylase 0.5 0.5 0.5 0.5 0.5 Hemicellulase 0.1 0.3 0.5 −1.0 −−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−

[0027]

[Table 7] Test results Example B1 Example B2 Comparative Example B1 Comparative Example B2 Comparative Example B3 ------------------------------------------------------------------------------ -Volume 570 565 568 520 530 Hardness 1st day 210 210 230 300 250 Hardness 3rd day 400 500 530 600 550 Texture ◎ ○ △ × △ Workability ○ △ △ △ △ -−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−

Example C, Comparative Example C Pampas Puree
88.4, UNIVER SP 10.0, ascorbic acid 1.0, amylase 0.5, hemicellulase 0.1 parts by weight of the improver of the present invention, and a commercially available improver (tartrate monoglyceride ester 10 ascorbic acid 0.5 gluten / oil and fat)
, A frozen bread dough was prepared by the following (3) formulation and the above (2) step, respectively, and the fired sample for three weeks of freezing was evaluated. The bread using the frozen bread dough improving agent (Example C) of the present invention has the same dough physical properties, volume and aging properties as the improving agent containing an emulsifier (Comparative Example C), but has a texture and flavor. Is excellent.

[0029]

[Table 8]

[0030]

[Table 9]

[Example D, Comparative Examples D1-D2] As shown in the following table, the enzyme (the total amount of amylase and hemicellulase) in the improver was changed, and the compound (4), the process ( A baking roll baking test was conducted in 5). Example D
Is excellent in flavor because the amount of the improver added is small and the amount of butter is large as compared with Comparative Example D1. In Comparative Example D2, since the amount of the modifier was small, the volume, texture, and appearance were poor.

[0032]

[Table 10] Enzyme content (%) in improver

[0033]

[Table 11]

[0034]

[Table 12]

[0035]

[Table 13]

Example E, Comparative Examples E1-E2
As in the comparative example, an improver was prepared by changing the amount of the enzyme in the improver (the total amount of amylase and hemicellulase) as shown below, and the blending (6) and the process (7) were performed using a soft French bread making test Was done. Comparative Example E1 has a small amount of enzyme in the improver, and Comparative Example E2 has poor dispersibility of the improver, so that the volume, texture, and appearance are poor as compared with the examples.

[0037]

[Table 14] Enzyme content in the improver (%)

[0038]

Table 15 Formulation (6) Soft France Example E Comparative Example E1 Comparative Example E2 ----------------------------------------------------------- Strong powder 100 100 100 (parts) ) Frozen yeast 4 4 4 Kamikasu 8 88 8 Salt 2 22 2 Powder removal 3 3 3 Shortening 3 3 3 Water absorption 60 60 60 Improver 1 1 0.03-------------------- −−−−−−−−−−−−−

[0039]

[Table 16]

[0040]

[Table 17]

EXAMPLE F, COMPARATIVE EXAMPLES F1-F2 Frozen bread dough was prepared by changing the type of amylase in the following (1) Blending (2) step and the following (Table 4) improving agent compounding,
The baked samples for a freezing period of one week were evaluated. In Comparative Example F1, maltotriose-forming enzyme (600 u / ml) was used. In Comparative Example F2, bacterial amylase (7000 u /
ml, Bacillus subtilis-derived optimal temperature 70 ° C). In Comparative Example F2, the punk crumbs fell significantly and it was not possible to measure the volume and hardness in one loaf. In the example, compared to the comparative example F1, the volume was increased and the tendency to further delay aging was observed. In Comparative Example F2, the punk crumbs became messed up and did not maintain appropriate quality.

As a method for measuring the activity of maltotriose-forming enzyme, an appropriate amount of enzyme was added to 0.5 ml of 2% soluble starch dissolved in 0.1 M phosphate buffer, and the total amount was 1.0 m
The reaction was performed at 40 ° C. for 1 minute, and the amount of the enzyme that produced reducing sugar corresponding to 1 μmol of glucose per minute was defined as 1 unit.
As a method for measuring the activity of bacterial amylase, 1%
10 ml of Blue Value of starch paste solution at 40 ° C for 1 minute
The amount of the enzyme to be reduced by% was defined as 1 unit.

[0043]

[Table 18]

[0044]

[Table 19]

[0045]

As described above, by using the product of the present invention, the dispersibility of the improver in mixing the dough is improved, and the versatility can be given to the selection of fats and oils. Furthermore, the product of the present invention improves the extensibility of the dough, imparts mechanical resistance, reduces the volume of bread that appears in frozen dough, the appearance of pear skin on the bread surface, and prevents freezing disorders such as aging of the bread, You can get soft and tasty bread.

Continued on the front page (72) Inventor Makoto Kobayashi 4-3 Kinudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref.

Claims (5)

[Claims] 1. An oil / fat composition comprising 0.3 to 1.0% by weight of a total of a powder of a hemicellulase enzyme and an amylase enzyme derived from Aspergillus oryzae, and not containing a synthetic emulsifier and yeast food. Characterized frozen bread dough improver. 2. The frozen bread dough improving agent according to claim 1, which contains ascorbic acid in an amount of 0.6 to 1.2 parts by weight based on 100 parts by weight of the fat or oil. 3. An amylase is used in an amount of 0.
The frozen bread dough improving agent according to claim 1, comprising 2 to 0.75 parts by weight. 4. The frozen bread dough improving agent according to claim 1, which comprises 0.05 to 0.5 part by weight of hemicellulase based on 100 parts by weight of the fat or oil. 5. A hemicellulase enzyme powder, Aspergillus o
The method for producing a frozen bread dough improving agent according to any one of claims 1 to 4, wherein the ryzae-derived amylase enzyme powder and ascorbic acid are dispersed in a liquid fat and oil, and a plastic fat and oil are further mixed.