JP2001161258A - Improving agent for bread food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread food having higher quality, i.e., uniform appearance and an excellent inner phase, good in palatability, flavor and preservability and especially excellent in moist taste, flavor an preservability, and further high quality bread similar to scratch bakery even through the bread food uses a freezing process. SOLUTION: This improving agent comprises an edible material containing a cellulose regenerated from an aqueous solution of an alkali metal hydroxide and a polypeptide and/or an edible polysaccharide, and hemicellulase. The agent may further contains α-amylase and ascorbic acid. The edible material contains Sekicel (trade name, manufactured by Asahi foods, Ltd.) and it is simple to use the same.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improving agent for bread products, a cereal flour composition containing the improving agent, a dough for bread products or a dough for bread products and a frozen dough for bread products using the same. It relates to a manufacturing method. More specifically, the present invention has a large volume, uniform appearance, soft internal phase,
Moist texture, excellent preservability, dough improving agent for bread foods capable of providing high quality bread with good flavor, flour composition for dough for bread foods, manufactured using them Related to bread dough and bread foods, and despite the use of frozen bread dough,
Frozen bread dough with a large volume, fine-grained inner phase, soft, moist texture and high quality breads, similar to the usual bread making method that does not go through the freezing process And a method for producing the same, a frozen bread dough improver therefor, a cereal flour composition for a frozen bread dough, and bread obtained using the frozen bread dough.

[0002]

2. Description of the Related Art In general, bread foods mainly contain flour containing starch and gluten, water, swelling source (yeast, chemical agent, etc.) salt, sugars, oils, fats, eggs, yeast food, various enzymes, and others. As a raw material. Mix them appropriately, homogenous mass, knead the dough of bread foods (dough), ferment, split, round, mold and / or
Alternatively, it is produced by molding, final fermentation, and heating. The quality required for these bread foods is mainly
It has a large volume, uniform appearance, and in the inner phase (the cut when the bread is cut), the bubbles are fine, the uniforms are uniform, the film is thin and white, the texture is soft and moist, and the flavor is good. And excellent storage stability.

[0003] The volume of bread foods is determined by the carbon dioxide gas produced by yeast fermentation by gluten represented by gliadin contributing to elasticity and glutenin contributing to viscosity (sometimes referred to simply as "gluten" in the present specification). This is achieved by keeping gas and water dissolved in the water in the stitch structure of gluten. Gluten also affects the internal phase. In addition, alcohol, esters, and other volatile substances produced by yeast fermentation greatly contribute to the taste and aroma of bread foods. In addition to being a yeast fermentation source, sugars also contribute to the taste and baking color of bread. It is considered that the moisture contained in bread products mainly contributes to the soft and moist texture.

[0004] Bread foods exhibit a solidification phenomenon over time when left at room temperature, and exhibit an aging phenomenon in which the texture and the like deteriorate. This has been considered to be caused by fluctuations in water content, that is, drying, and starch transition (transformation of α-type starch into β-type starch by heating). In order to prevent aging, it has been considered effective to increase the water absorption by using wheat flour containing a large amount of gluten, and to use a large amount of sugars, oils, fats, eggs, emulsification, and the like.

On the other hand, in the baking industry, the use of frozen dough has become popular in terms of streamlining processes by saving labor and providing freshly baked bread according to consumer needs. The methods for producing bread food using frozen bread dough include (1) a dough freezing method in which the dough is frozen after being divided and rounded, (2) a shaping freezing method in which the dough is frozen after being formed, and (3) final fermentation (Heiro). Later, it is broadly classified as a freezing method of freezing dough. Freezing (freezing) in any of these cases produces tremendous merits such as improvement of the preservability of the dough, saving of labor, handling of various kinds of small-lot sales, and saving of equipment and space.
However, it has been confirmed that freezing bread dough causes various difficulties (freezing obstacles) accompanied by changes in appearance and texture in bread products finally obtained by baking the dough. Specifically, when breads are manufactured by a molding freezing method or a refrigerated freezing method, the obtained bread foods have a reduced volume, appearance of fish eyes (none skin), reddish browning, browning and / or Also, various problems such as unevenness of the bread shape and deterioration of the quality of the internal phase occur, and the quality is inferior to breads produced without a freezing process (so-called scratch bakery). I was And these freezing failures are often caused by the moisture contained in the bread dough, and when the freezing process is performed, it is dealt with by reducing the water absorption of the dough as compared with the case of the scratch bakery. However, this method causes a decrease in the flavor and / or taste of the baked bread, and unfavorable results in terms of the storage stability (prevention of aging) of the bread. In addition, the baker's yeast (yeast) may be damaged by freezing after fermentation, resulting in unsatisfactory quality bread. This tendency is due to sugars
It often appeared in the case of lean dough that did not contain much auxiliary materials such as oils and fats. This can be dealt with by shortening the fermentation time before freezing or increasing the amount of baker's yeast, but this tends to result in bread lacking the original flavor of bread, and an increase in baker's yeast increases costs. It became. As a result, the freezing process is limited to rich breads containing a large amount of auxiliary materials such as sugars and fats.

Various additives and improvers have been studied for bread foods. For example, the addition of various enzymes has been studied on the background of an increase in demand due to the tendency of natural additives. For example, glucose oxidase (Japanese Unexamined Patent Publication No.
No. 35656), lipase (Japanese Patent Publication No. 7-48972)
No.), α-amylase, protease (JP-A-47-43)
254, JP-A-55-138352), cellulase and / or hemicellulase (JP-B-43-5701). Further, in order to delay or prevent the aging of bread foods, addition of fats and oils, sugars and enzymes has been studied (Japanese Patent Application Laid-Open No. 9-224549). In addition, yeast food is used to improve bread. Yeast foods include inorganic foods (inorganic ammonium salts for promoting fermentation, calcium sulfate for tightening dough, ascorbic acid for increasing bread volume and improving internal phase, etc.) And an organic food (consisting of an enzyme agent such as amylase for improving the internal phase, delaying aging, etc.). Some studies have been made to solve the problems caused by using frozen bread dough. For example, an improver for frozen bread dough composed of gluten to which diacetyltartaric acid monoglyceride is attached in a form of a solid oil and fat having an ascending melting point of 30 to 50 ° C (Japanese Patent Application Laid-Open No. 8-196199), cellulase, α-amylase and ascorbic acids There is a frozen bread dough improver (JP-A-11-123046) containing the same.

[0007] However, some of these additives have a problem that the flavor of breads is lowered and the cost is increased. In addition, even with these, sufficient effects in terms of uniform appearance, internal phase, soft and moist texture, flavor, and storability have not been achieved, and particularly, soft and moist texture, flavor, and storability. At the present point, a sufficient improvement effect has not been obtained in respect of the above. In addition, in the case of passing through a freezing step, even if these are added, the water absorption amount in the bread dough is actually reduced in the end. Therefore, especially when manufactured by a manufacturing method using a freezing process, the quality of the finally obtained bread foods, especially in terms of soft and moist texture and storage stability, is still insufficient. It is the current situation.

[0008]

DISCLOSURE OF THE INVENTION The present invention relates to a high-quality bread food, that is, it has a uniform appearance, an excellent internal phase, and a better texture, flavor, and storage stability than conventional ones. In particular, it is an object of the present invention to obtain a bread food excellent in soft and moist texture, flavor and storage stability. Further, the present invention provides
Even bread foods using a freezing process, high-quality bread foods similar to scratch bakery, that is, having a uniform appearance, an excellent internal phase, good texture, flavor, and good storage stability, In particular, it is an object of the present invention to obtain a bread food excellent in soft and moist texture, flavor and storage stability.

[0009]

Means for Solving the Problems The present inventor has found that an edible body containing cellulose regenerated from an aqueous alkali metal hydroxide solution and edible polysaccharides (hereinafter simply referred to as "edible body" in this specification). Has been found to be able to ameliorate a number of problems caused by frozen storage by blending it with flour-containing frozen foods, and has already filed a patent application (JP-A-07-25).
5444). As a result of diligent research aimed at developing dough improvers for bread foods using this technology, this edible body,
Bread products obtained from doughs containing hemicellulase, α-amylase and ascorbic acids have been found to have unprecedented uniform appearance, soft internal phase, moist texture, excellent flavor and storage stability, and The present invention has been completed on the basis of the findings described above. That is, the present invention provides an edible body containing cellulose regenerated from an aqueous alkali metal hydroxide solution and a polypeptide and / or an edible polysaccharide, a hemicellulase, and optionally α-amylase and ascorbic acids. The present invention provides an improving agent for bread foods.

[0010] The bread foods in the present invention are made by adding water to cereal flour containing starch and gluten, expanding the kneaded dough, and heating (baking, frying, steaming, etc. Heating in this specification) Unless otherwise specified, refers to heating in the final stage of the production of bread foods, and does not include heating for yeast fermentation.) It includes fermented bread expanded by fermentation using yeast, and non-fermented bread expanded by the action of a chemical leavening agent other than yeast (eg, baking powder).

Edible body In the present invention, the edible body refers to an edible body disclosed in JP-A-62-64841 and JP-A-63-80291. This edible body is, for example, a polypeptide having a crystalline form of cellulose II regenerated from an aqueous alkali metal hydroxide solution, and a polypeptide and / or a guest component of an edible polysaccharide, a polypeptide comprising The portion serving as the guest component forms a sea component in which the cellulose II surrounds the island of the polypeptide, and the portion serving as the edible polysaccharide as the guest component forms a homogeneous continuum of the cellulose II with the edible polysaccharide. The sea component or the continuum comprises a structure existing at least 10% or more. The term “alkali metal hydroxide” as used herein refers to sodium, potassium, and other alkali metal hydroxides, with sodium hydroxide being more preferred. The cellulose regenerated from the aqueous alkali metal hydroxide solution referred to in the present invention refers to wood pulp, cotton, hemp, and other trees, herbs, cereals, vegetables, and fruits derived from natural cellulose by acid hydrolysis, enzyme treatment, and mechanical pulverization. Alternatively, cellulose having a degree of polymerization of 100 to 1200 subjected to attrition, explosion treatment, or the like is dissolved in an aqueous alkali metal hydroxide solution to obtain a dope, and then water or a medium that causes the dope to lose the dissolving ability of the dope. It is cellulose regenerated by putting it in an acidic bath. The types of acids used for the acid bath include nitric acid, sulfuric acid,
Hydrochloric acid, acetic acid, phosphoric acid and the like can be mentioned, and these are usually used as an aqueous solution. The concentrations of these acids are not limited and may be selected as appropriate from economical knowledge. The composition ratio of cellulose to the edible polysaccharide as a guest component is 5:95 to 90:
10, more preferably from 10:90 to 60:40.

The polypeptide of the guest component referred to herein includes soy protein, wheat protein (gluten), corn protein, whey protein, egg white albumin, casein, casein sodium, collagen, gelatin, etc., purified by various methods. These are partially hydrolyzed. In addition, edible polysaccharides here include agar (agarose), carrageenan, furceleran, alginate, guar gum, locust bean gum, tamarind gum, tara gum, cassia gum,
Gum arabic, gum tragacanth, gum karaya, pectin, arabinogalactan, xanthan gum, scleroglucan, pullulan, dextran, gellan gum, curdlan, gatei gum, konjac mannan, thickening polysaccharides such as xylan, corn, waxy corn, potato, sweet potato, Starch derived from wheat, rice, glutinous rice, tapioca, etc.
And modified starch obtained by subjecting them to physical or chemical treatment (acid-decomposed starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch into which carboxymethyl group, hydroxyalkyl group, etc. are introduced, acetic acid, phosphoric acid Esterified starch, a crosslinked starch in which a polyfunctional group is bonded between hydroxyl groups of two or more starches, a heat-treated starch, etc.), and chitin, carboxymethylcellulose, methylcellulose and the like.

[0013] The edible body of the present invention is Sexel (trade name)
(Made by Asahi Foods Co., Ltd.), and it is convenient to use this. The edible body of the present invention can retain moisture inside itself, and can exert favorable effects on bread dough and baked bread foods.
Usually, in order to obtain a soft and moist texture, the amount of water absorbed by the bread dough must be increased.
% Increase the gluten concentration, the bread does not swell,
The volume runs out. In addition, since the fabric does not satisfy the proper physical properties, the mechanical resistance is reduced and the workability is reduced. However, by adding an edible body, the amount of water absorption can be increased while avoiding such disadvantages. For example, adding 1% of Sexel to the dough can increase the substantial water absorption by 2 to 4% more than usual. By adding edibles, a substantial water absorption of about 40 to about 80
%, Preferably in the range of about 60 to about 75%. In this specification, "water absorption" means a ratio of water in raw materials to cereal flour, which is a main raw material, assuming that the weight is 100, unless otherwise specified. Further, the term “substantial water absorption” is intended to include the case where an equivalent of water is added instead of water. That is, the ratio of water in raw materials and / or equivalents of water when the weight of cereal flour as the main raw material is set to 100. The water equivalent is a liquid or oil such as milk, egg yolk, egg white, whole egg, olive oil, butter, margarine and the like.

[0014] Furthermore, the edible molecules retaining moisture can be spread throughout the bread dough to infiltrate the whole bread dough. In addition, water molecules taken into edible molecules are less likely to evaporate and diffuse. Therefore, the addition of the edible body can give the bread a soft and moist texture, prevent the bread from drying, and also prevent aging, as compared to the case where the water absorption is simply increased.

[0015] The ability of the edible body to retain moisture therein can exert a favorable effect even on frozen bread dough. Conventionally, frozen bread dough generally reduces the moisture by 4 to 6% as compared to a scratch dough because the gluten film breaks in the process of growing ice crystals when the moisture is high, and the dough does not swell due to gas release. Was. And this low moisture content was linked to the low moisture content of the baked bread food, reducing the softness and moistness of the bread and accelerating the aging of the bread. However, the dough can be protected by adding the edible body, so that water can be added to the dough to a desirable extent. Therefore, the addition of an edible body can achieve a soft and moist texture even in frozen bread dough, and can prevent drying and aging.

In the present invention, the edible body is composed of raw cereal flour 10
It is preferable to use 0.1 to 10 g with respect to 0 g. For 100 g of cereal flour, the amount of edible body used is 0.
When the amount is less than 1 g, the use of edible material does not increase the water absorption, prevents freezing damage (denaturation), and does not exhibit the effects of soft and moist texture of bread products, and the amount of cereal flour is 100 g. If the edible body is used in an amount of more than 10 g, the workability is likely to deteriorate due to sagging and stickiness of the dough due to a decrease in the relative concentration of gluten, and the shape of the edible body is poor in a horizontal shape. Easy to be.

The hemicellulase hemicellulase is an enzyme which hydrolyzes 1,4-β-D- xyloside bond xylan endo-type.

When hemicellulase is added to bread dough, it can degrade xylan derived from flour, improve the fine particle structure in the dough, and soften the dough. In addition, oligosaccharides resulting from the decomposition bind moisture in the dough,
It exhibits an action of releasing bound water, and can improve the extensibility of the dough. And, the gas holding power of the fabric is increased, and the expansion of the bubble film when expanded is increased, which can contribute to the oven spring (furnace expansion) and the volume.
Therefore, the volume,
Preferable effects such as fineness of bubbles, uniformity of bubbles, straightness, and thinness of a film can be provided.

Furthermore, since hemicellulose and cellulose contained in flour have a higher water retention ability than hemicellulose, the oligosaccharides resulting from the degradation of xylan by hemicellulase are the oligosaccharides resulting from the degradation of cellulose by cellulase. It is considered that the water retention is higher than the water retention. The action of releasing the water by heating the generated oligosaccharide is preferable in achieving good bread volume. Therefore, as the same enzyme agent, hemicellulase could contribute to bread's voluminous feel, moist feeling, anti-aging, etc., rather than cellulase. Cellulase is also considered undesirable in that it can degrade edibles.

The hemicellulase of the present invention and the edible body can exert various favorable effects by being combined. Hemicellulase does not degrade cellulose and therefore does not degrade edibles, and therefore does not interfere with the function of edibles. The combination of edibles and hemicellulases is
It can give the baked bread food a volume, fineness of air bubbles, uniformity of fluff, freshness, thinness of the film, and also a soft feeling, a moist feeling, an anti-drying effect and an anti-aging effect. In particular, it is considered to be excellent in terms of volume, moist texture and prevention of aging.

In the present invention, any hemicellulase that can be used for foods can be used, and its origin, preparation method, etc. are not particularly limited. Further, as the hemicellulase, any of a hemicellulase for adding food with relatively low purity and / or a hemicellulase preparation having high purity can be used.

In the present invention, hemicellulase is preferably used at a ratio of 0.1 to 100 U, more preferably at a ratio of 20 to 50 U, based on 100 g of cereal flour. If the amount of hemicellulase used is less than 0.1 U with respect to 100 g of cereal flour, the effect of using hemicellulase will not be sufficiently exerted, the dough will have poor elongation, and the baked bread food will have a fish eye (no skin). ) Becomes easier to appear. On the other hand, if hemicellulase is used in an amount of more than 100 U per 100 g of cereal flour, the dough tends to be dull and sticky, resulting in inferior workability. It is easy to drop and become bad. In the present specification, “U” (Unit) indicating an activity unit of hemicellulase is:
Based on the method described in the Examples section below.

Α-Amylase α-amylase is α-1,4-in the starch molecule.
Hydrolysis of glycosidic bonds can promote the reaction of producing α-maltose. In the present invention, α-amylase improves the starch structure in bread dough, softens the dough, and increases the softness of the inner phase. Α-Amylase also degrades starch even at the heating (firing) stage, and improves the fluidity of starch granules to be heated and gelatinized at the heating stage. As a result, the kiln elongation of the dough is improved. The function of α-amylase, combined with the improvement of the fine particle structure in the dough by hemicellulase, makes the elongation of the dough particularly good,
Can prevent fish eyes.

In addition, α-maltose produced by α-amylase can improve the baking color, increase the flavor, and delay aging of bread foods. In the present invention, any α-amylase that can be used for foods can be used, and its origin and preparation method are not particularly limited, but α-amylase derived from molds and grains having a relatively low inactivation temperature is preferably used. . In addition, the purity of α-amylase is not limited, and any of relatively low-purity α-amylase for food addition and / or high-purity α-amylase preparation can be used.

In the present invention, α-amylase is preferably used at a ratio of 0.1 to 100 U, more preferably at a ratio of 20 to 50 U, based on 100 g of cereal flour. If the amount of α-amylase used is less than 0.1 U with respect to 100 g of cereal flour, the effect of using α-amylase is not sufficiently exhibited, and the baked product becomes almost unbaked and has poor color tone. And fish eyes are more likely to appear. Meanwhile, cereal flour 10
When α-amylase is used in an amount of more than 100 U per 0 g, the dough tends to be drooling and sticky, resulting in poor workability, and the volume of the obtained bread product is small, and the baking color is excessively dark. It is easy to form, and the shape tends to be horizontal and defective. Here, α in the present specification
“U” (Unit) indicating the activity unit of amylase is
It means the value measured by the method described in the section of Examples below.

The α-amylase used in the present invention,
As the hemicellulase, it is possible to use two kinds of enzymes each having a single activity, or to use an enzyme preparation having a combined activity of α-amylase and hemicellulase.

Ascorbic acids Ascorbic acids have a reversible oxidation-reduction effect, and can contribute to the formation of gluten by the oxidizing effect in bread dough. The action of ascorbic acids, together with the effect of improving the dough elongation of the dough by hemicellulase and α-amylase, contributes to the improvement of the volume and internal phase of bread foods.

In the present invention, the type of ascorbic acid that can be used in food is not particularly limited, and one or more of L-ascorbic acid, dehydroascorbic acid, and salts thereof can be used.

In the present invention, ascorbic acids are preferably used in a ratio of 0.0001 to 0.1 g, and preferably in a ratio of 0.003 to 0.05 g, based on 100 g of cereal flour used for manufacturing frozen bread dough. It is more preferable to use. If the amount of ascorbic acid used is less than 0.0001 g with respect to 100 g of cereal flour, the elasticity of the dough decreases, and the appearance of the frozen bread dough is likely to be horizontal and defective, and is obtained from the frozen bread dough. Bread products have a small volume and tend to have fish eyes. On the other hand, when ascorbic acid is used in an amount of more than 0.1 g with respect to 100 g of cereal flour, the dough becomes too strong due to the effect of softening the dough by hemicellulase and α-amylase, and the workability tends to deteriorate. Moreover, the volume of the obtained bread product is reduced, and the phenomenon that the skin is pulled and torn on the surface of the bread product is likely to occur.

[0030] Due to such interaction of the constituents, the improver of the present invention can exhibit favorable results in bread foods, particularly in bread foods that have undergone a freezing step. For example, in the case of producing bread that has undergone a freezing step, the amount of water absorption can be increased in the same manner as in a normal bread making method that does not pass through a freezing step. Vol 44, '97, “Appropriate baking for a new enzyme hemicellulase preparation”
Compared with bread produced using amylase and hemicellulase enzyme preparations, high-quality bread, specifically, has a sufficiently large swollen and large volume, has no fish-eye appearance and reddish browning, A bread having a uniform color and shape, a good appearance, a good internal phase, and a soft, moist texture and excellent storage stability can be obtained.

[0031]

BEST MODE FOR CARRYING OUT THE INVENTION The improver of the present invention can be in various forms, like the usual improvers and additives added to bread foods. Each component can be blended in advance, or a necessary amount can be blended with each raw material when producing bread foods. Edibles, α-amylase, hemicellulase, ascorbic acids may be added in the form of a dry powder, or may be added in a state of being dissolved or dispersed in water or other liquid used in the production of dough. The order and method of addition at that time are not particularly limited.

The proportion of each component is 0.1 to 1 edible body per 100 g of cereal flour used in the production of bread foods.
0 g, hemicellulase 0.1-100 U, α-amylase 0.1-100 U, ascorbic acids 0.0001-
It is preferable that the content is 0.1 g. Further, the improver of the present invention may contain an extender such as starch powder, if necessary.

The improver of the present invention can be preserved while preventing the edible body, α-amylase, hemicellulase and ascorbic acids from being denatured or deactivated, and can be distributed and sold as the improver itself. Can be. From the viewpoint of storage stability and / or ease of blending with other raw materials, it is preferable to use a dry powder form. In this case, the edible body, hemicellulase, α-amylase, and ascorbic acid can be obtained in the form of a dry powder, and can be blended in an appropriate ratio to obtain the improver of the present invention.

The improver of the present invention can be added to cereal flour used in ordinary bread making to obtain a cereal flour composition for bread foods. Any type of cereal flour can be used in the cereal flour composition for bread foods of the present invention, as long as it is commonly used as a raw material for bread foods. Such cereal flours include, for example, bread flour, whole wheat flour, rye flour, oat flour, corn flour, rice flour, buckwheat flour, starches, dietary fiber, and mixtures thereof.

The cereal flour composition for bread foods of the present invention comprises, in addition to the improver and the cereal flour, salts, sugars, dried eggs, powdered fats and oils,
It can contain all or several combinations of powdered milk, flavors, dry yeast, baking powder, emulsifiers, humectants, oxidizing agents, reducing agents, powdered vegetable and gluten.

The cereal flour composition for bread products of the present invention can be a so-called sugar-free mix or a sweetened mix. A sugar-free mix refers to a cereal flour composition in which no sugar is blended, and includes an okonomiyaki mix, a takoyaki mix, a fried mix,
Batter mix and nan mix are exemplified. A sweetened mix refers to a cereal flour composition containing saccharides, and includes a hot cake mix, a sponge cake mix, a cake donut mix, an yeast donut mix, a cookie mix, a Danish pastry mix, a sweet bread mix, a bread mix, and butter. Examples include a roll mix, a sea bream mix, a steamed bread mix, and the like, but are not limited to these examples.

[0037] The cereal flour composition for bread can be used as a dough for bread foods by adding a swelling source such as yeast and baking powder, water, salt and the like, and kneading. Such doughs for bread foods include sugars, eggs, dried eggs, fats and oils, powdered fats and oils, milk, milk powder, flavors, emulsifiers, humectants, oxidizing agents, reducing agents, starches, powdered plants and glutens. All or several combinations may be included. The expansion source used is not particularly limited, and may be yeast or a chemical agent other than yeast. The type of yeast is not particularly limited, and any of yeasts usually used for bread foods can be used. For example, any of general-purpose yeast, freeze-resistant yeast, dry yeast, and instant yeast can be used. The blending amount of yeast is not particularly limited, and the necessary amount may be blended according to the type of bread, the bread making method, and the like.
Good results are obtained when the amount of yeast is 2 to 8 g with respect to 00 g.

Depending on the type of the desired bread food, etc., before kneading, during the preparation of dough, etc., for example, salt; sugar and other sugars; oils and fats such as shortening, butter, margarine; malt powder And malt syrup; yeast food; vital gluten; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder;
Eggs and egg products; Bean flour; Vitamins; Minerals; Use one or more of other additives, such as ammonium chloride, calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, ammonium sulfate, as needed. You may.

When using the improver, composition and the like of the present invention,
The baking method is not particularly limited, and any method such as a straight method, a sponge method, a rapid-curing method, and a liquid method may be employed. The dough of the present invention can be frozen. The stage of freezing the dough is not particularly limited. For example, any of a ball dough freezing method of freezing dough after division and rounding, a shaping freezing method of freezing dough after forming, and a freezing method of freezing dough after final fermentation (heater) may be employed.

The freezing temperature and the freezing speed in producing the frozen bread dough are not particularly limited, but quick freezing is preferable to slow freezing. Therefore, a freezing apparatus such as a shock freezer or a deep freezer is used.
After rapidly freezing the dough in an atmosphere temperature of -40 ° C for about 2 hours, store it in an atmosphere temperature of -10 ° C to -20 ° C to suppress the growth of ice crystals and freeze-preserve it. Is preferred. The frozen bread dough obtained as described above can be stored, distributed, and sold in a frozen state. In that case, the dough can be appropriately packaged before or after freezing as needed.

The frozen bread dough obtained as described above is purchased by each retail store or consumer, stored in a freezer, taken out when necessary, and then baked and fried by performing the subsequent baking process. Alternatively, freshly steamed fresh bread can be produced very easily and in a short time in a timely manner.

In the present invention, the thawing method and thawing conditions of the frozen bread dough are not particularly limited, and may be thawed by any method such as thawing at room temperature, thawing in a dough conditioner and a fermentation room, and thawing in a refrigerator. .

The improver, composition and dough of the present invention can be applied to various bread foods. Further, the present invention can be applied to any of breads having a lean blending amount such as fats and oils and sugars, and a rich blending bread having a large blending amount such as fats and oils and sugars. For example, one loaf bread, square bread, Yamagata bread, nuts, fiber,
Variety bread containing germ, etc., French bread, soft French bread, butter roll, roll-in butter roll, milk hearth, crescent roll, Kaiser roll, graham roll, rye bread, Vienoi, croissant, sweet roll, danish pastry, brioche, Grissini, Pretzels, Panettone, Danish, Coffee Cake, Cinnamon Roll, Stollen, Hot Cross Buns, Buns such as Sweet Buns, Muffins such as English Muffins, Confectionery Breads such as Anpan, Jam Bread, Cream Bread, Coronet, Melon Bread, Curry Donuts,
The present invention can be applied to yeast donuts such as andnuts, ring donuts, twisted donuts, and bismarck, and steamed breads such as amman, meat man, curry man, and pizza man, but is not limited to these examples. In particular, it is particularly preferable to apply the present invention to small-sized or bite-sized breads that have a high thermal conductivity due to small volume and therefore quickly evaporate moisture, and / or breads that emphasize a moist texture after baking. Conceivable. Specifically, bread foods having a dough weight of about 200 g / piece or less and a specific volume after heating of about 4.4 cc (ml) / g to 10 cc / g, preferably the weight of the dough is About 10 to 200 g / piece,
And the specific volume after heating (calcination specific volume) is 4.4 cc / g.
Bread food having a weight of about 35 to 100 g / piece, and a specific volume (baking specific volume) of 5.9 cc / g to 8.8 cc / g after heating. And / or bread in which a moist texture after baking is important. Examples of such bread include:
There are roll breads such as butter rolls. Furthermore, it is also suitable for non-cortical type bread (San Deutschland bread).

Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0045]

EXAMPLES The activities of α-amylase and hemicellulase used in the following examples were measured as follows.

[Measurement of hemicellulase activity] (1) Hemicellulase is diluted to an appropriate concentration with an acetate buffer solution (0.1 M sodium acetate, pH 4.5) to prepare an enzyme solution.

(2) 1 m of the enzyme solution prepared in the above (1)
is added to 4 ml of a xylan solution (1% xylan, 0.1 M sodium acetate, p
H4.5), and heated in a thermostat at exactly 40 ° C. for 30 minutes to prepare an enzyme test solution.

(3) After completion of the heating for 30 minutes, 2 ml of a somogy copper solution (manufactured by Wako Pure Chemical Industries, Ltd.) is added to the enzyme test solution obtained in the above (2) and mixed vigorously. (4) The enzyme test solution obtained in the above (3) was placed in a boiling bath for 2 hours.
After heating for 0 minutes, the mixture was rapidly cooled in ice water, and after cooling, 1 ml of Nelson's reagent (manufactured by Wako Pure Chemical Industries, Ltd.) and 25 ml of distilled water
And mix well, then let stand for exactly 30 minutes.

(5) After 30 minutes, the enzyme test solution
Absorbance A ₃₀ at a wavelength of 500nm using distilled water as a control measure. (6) Separately, 4 ml of xylan solution and 2 m of somogi copper solution
After mixing, 1 ml of the enzyme solution was added and the above (4)-
The absorbance A ₀ is measured according to the method (5).

(7) A 1% xylose aqueous solution is prepared and appropriately diluted with distilled water. 4 ml of each xylose aqueous solution, 1 ml of the above xylan solution and 2 m of somogy copper solution
l was added to measure the absorbance A _S analyzed according to the method of (4) to (5).

(8) Separately, 4 ml of distilled water, xylan solution 1
After mixing 2 ml of somogi copper solution and 2 ml of somogi copper solution,
The analysis is performed according to the method (5), and the absorbance A _S0 is measured. (9) A regression equation is created by taking the absorbance difference (A _S −A _S0 ) on the vertical axis and the xylose amount (mg) on the vertical axis.

(10) In the regression equation created in the above (9),
The difference between the absorbances obtained in the above (7) and (8) (A ₃₀ −
By applying A ₀ ), the amount of xylose generated by the enzymatic reaction is determined.

(11) The enzyme activity (hemicellulase activity) defined as the amount of the enzyme that produces reducing sugars equivalent to 1 mg of xylose per minute is defined as 100 U, and from the results of the above (10), the used hemicellulase was used. Calculate the activity.

[Measurement of α-amylase activity] (1) 1 g of α-amylase to be used is dissolved in distilled water by adding distilled water, and the total volume is made up to 1000 ml with distilled water.

(2) The test tube was charged with α- obtained in (1) above.
Take 1 ml of the amylase diluent, add 4 ml of distilled water, and heat in a 37 ° C. constant temperature bath for 5 minutes to prepare an enzyme test solution. Separately, 5 ml of distilled water is placed in a test tube, and this is used as a blank solution.

(3) To each of the enzyme test solution and the blank solution obtained in (2) above, one tablet of Neoamylase Test "Daiichi" (manufactured by Daiichi Chemicals Co., Ltd.) was added and mixed vigorously. Heat for exactly 60 minutes in a thermostat at 37 ° C.

(4) After 60 minutes, 0.5N aqueous sodium hydroxide solution was added to each of the enzyme test solution and the blank solution.
Add ml and mix vigorously. (5) After filtering the enzyme test solution and the blank solution obtained in the above (4) using a filter paper, the absorbance at 620 nm of the filtrate of the enzyme test solution is measured by using the filtrate of the blank solution as a control. Measure with a photometer.

(6) An α-amylase of known international unit activity (U value) (for example, “α-amylase A3176” manufactured by Sigma-Aldrich) is appropriately diluted with distilled water, and the above-mentioned (1) to (5) Analyze according to the method and create a regression equation between enzyme activity and absorbance. Regarding international units, please refer to the “Starch Science Handbook” published by Asakura Shoten (1st edition).
11th edition, July 15, 991).

(7) The activity (U value) of α-amylase used as a sample is calculated by applying the absorbance value obtained in (5) to the regression equation created in (6). [Production of edible body] In the following examples, cellulose having a degree of polymerization of 300, corn starch, and guar gum were mixed with cellulose /
After mixing so that the weight ratio of corn starch / guar gum was 18/78/4, an edible body was prepared through spinning, drying, and pulverization steps to obtain edible body-1. The solid content was 95% by weight, and was a powder having an average particle size of 40 μm.

Example 1 [Scratch one loaf bread] Strong flour for bread ("Camellia" manufactured by Nisshin Flour Milling Co., Ltd.), raw yeast (manufactured by Asahi Foods Co., Ltd.), shortening (manufactured by Kaneka Foods Co., Ltd .; V-short), α -Amylase (“Grind Amil FD1” manufactured by Nippon Danisco Ingredients Co., Ltd.)
1)), hemicellulase ("Hemicellulase" manufactured by Sigma-Aldrich Co., Ltd.), L-ascorbic acid (manufactured by Daiichi Kasei Kogyo Co., Ltd.), edible body-1, sugar and salt are shown in Table 3 below. Step 1 shown in Table 1 below
According to ８8, a one loaf bread was prepared.

In Table 1, L, M and H represent the speed of the machine, as is well known to those skilled in the art. L means low speed, M means medium speed, and H means high speed. (Tables 4, 7 and 1
Same at 0. )

[0062]

[Table 1]

The volume of the obtained one loaf bread was measured by the rapeseed replacement method, and the quality was evaluated by 16 panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken. The results are shown in Table 3.

[0064]

[Table 2]

[0065]

[Table 3]

As shown in Table 3, Example 1 containing α-amylase, hemicellulase, ascorbic acid and edible body-1
The bread has a pile momentum, a large bread volume, a good swelling, a good baking color and shape, excellent appearance, a uniform skirt, a thin film, a white inner phase, and a soft It can be seen that a high quality one loaf loaf of bread was obtained, which was crisp, melted in the mouth and had a good taste and flavor with a moist texture.

Example 2 [One loaf loaf bread using dough frozen bread dough] A dough frozen bread dough was manufactured according to the composition shown in Table 6 below and steps 1 to 7 shown in Table 4 below and stored according to step 8 shown in Table 4 below. In accordance with steps 9 to 12 shown in Table 4 below, thawing, shaping, proofing, and baking were performed to produce one loaf bread.

[0068]

[Table 4]

The volume of the obtained one loaf bread was measured by the rapeseed method, and the quality was evaluated by 16 panelists according to the evaluation criteria shown in Table 5 below, and the average value was obtained. It was exactly as shown.

[0070]

[Table 5]

[0071]

[Table 6]

From the results in Table 6, it can be seen that the English loaf bread prepared from the dough ball frozen bread dough of Example 2 containing α-amylase, hemicellulase, ascorbic acid and edible body-1 had pile strength and bread volume. Large, no fish-eye, good color and shape, excellent appearance, uniform profile, thin film, white and good internal phase, soft, crisp, mouth-melting, moist texture It can be seen that high quality one loaf bread with excellent taste and flavor can be obtained.

Example 3 [Formed frozen butter roll] Molded frozen butter roll dough was manufactured according to the formulations shown in Table 9 below and steps 1 to 7 shown in Table 7 below, and stored according to Step 8 shown in Table 7 below. Thawing, molding, proofing, and baking were performed according to steps 9 to 11 shown in 7 to produce a butter roll.

[0074]

[Table 7]

The volume of the obtained butter roll was measured by the rapeseed method, and the quality was evaluated by 16 panelists according to the evaluation criteria shown in Table 8 below. The average value was obtained. It was exactly as shown.

[0076]

[Table 8]

[0077]

[Table 9]

From the results shown in Table 9, the butter roll manufactured from the dough ball frozen bread dough of Example 3 containing α-amylase, hemicellulase, ascorbic acid and edible body-1 had a large bread volume and fish. It has no eyes, good baking color and shape, excellent appearance, uniform ribs, thin film and good white internal phase, and is soft, crisp, melts well in mouth and has a moist texture and flavor. It can be seen that an excellent butter roll of good quality can be obtained.

Example 4 [Frozen Butter Roll Formed with Butter Roll Flour Flour Composition] Measured according to the composition shown in Table 11 below, and uniformly weighed using a batch-type screw mixer to prepare each cereal flour composition. .

Water was added according to the composition shown in Table 12 below, and a frozen frozen butter roll fabric was manufactured according to Steps 1 to 7 shown in Table 10 below, stored according to Step 8 shown in Table 10 below, and stored in Step 9 shown in Table 10 below. Thawing, molding, proofing, and baking were performed according to No. 11 to produce a butter roll.

[0081]

[Table 10]

The volume of the obtained butter roll was measured by the rapeseed method, and its quality was evaluated by 16 panelists according to the evaluation criteria shown in Table 9 below. The average value was obtained. It was exactly as shown.

[0083]

[Table 11]

[0084]

[Table 12]

From the results in Table 12, it can be seen that the butter roll produced from the cereal flour composition of Example 4 containing α-amylase, hemicellulase, ascorbic acid and edible body-1 had a large bread volume and fish It has no eyes, good baking color and shape, excellent appearance, uniform uniformity, thin film and good white internal phase, and is soft and crisp.
It can be seen that a high-quality butter roll that is soluble in the mouth and excellent in taste and flavor with a moist texture is obtained.

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[Procedure amendment]

[Submission date] December 15, 1999 (1999.12.
15)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claim 7

[Correction method] Change

[Correction contents]

Claims (9)

[Claims] An edible body containing cellulose and a polypeptide and / or an edible polysaccharide regenerated from an aqueous alkali metal hydroxide solution, and an improver for bread foods, comprising a hemicellulase. 2. The method according to claim 1, further comprising α-amylase and ascorbic acids. 3. Edible body 0.1 to 100 g of cereal flour
10 g, hemicellulase 0.1 to 100 U, α-amylase 0.1 to 100 U, and ascorbic acids 0.00
The improver for bread foods according to claim 2, for adding 0.1 to 0.1 g. 4. The bread food improver according to claim 1, wherein the bread food is produced by a production process including a step of freezing bread dough. 5. A bread food product obtained by heating bread dough having a bread food content of 10 g to 200 g / piece, wherein the specific volume after heating is 4.4 ml / g to 10 ml / g.
The bread food improver according to any one of claims 1 to 4. 6. A cereal flour composition for bread foods, comprising the bread food improver according to any one of claims 1 to 5 and cereal flour. 7. A dough for bread foods comprising the cereal flour composition for bread foods according to claim 6 and water, wherein a substantial amount of water absorption is 40 g per 100 g of the bread meal cost urine flour composition.
-80% dough for bread foods. 8. A bread food obtained by heating the dough for bread food according to claim 7. 9. The method according to claim 8, further comprising a step of freezing the bread dough before the step of heating the bread dough.