JP2003009757A - Bread deterioration-preventive composition and method for producing bread using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide breads suppressed in the decline of palatability and taste due to deterioration with time during its storage and enabling its softness, moist feeling, good meltability in the mouth, etc., to be retained for a period of as long as 3 to 4 days or longer. SOLUTION: The objective breads deterioration-preventive composition has maltohexaose as the active ingredient, or maltohexaose and maltopentaose as the active ingredients. The method for producing breads involves use of 0.2-20 pt(s).wt. of the maltohexaose compounded in 100 pts.wt. of rain flour, or use of 0.2-20 pt(s).wt. of the maltohexaose and 0.2-20 pts.wt. of the maltopentaose compounded in 100 pts.wt. of grain flour.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a composition for preventing aging of breads and a method for producing breads using the same.
More specifically, the present invention relates to a composition for preventing aging of breads capable of preventing or delaying aging due to storage of bread, and a method for producing breads using the same.

[0002]

BACKGROUND OF THE INVENTION Bread loses its flavor over time after baking, and the internal phase of the bread becomes hard and loses its moisturizing feeling. That is, a phenomenon called bread aging occurs. Aged bread has a hard texture, becomes greasy, and melts badly in the mouth, which deteriorates the deliciousness when baked and loses its commercial value. Various methods have heretofore been attempted to prevent or delay such bread aging. Many methods of adding an improving agent using an emulsifier, an enzyme, etc. have been proposed, and use of sugars has also been proposed.

A method for preventing deterioration of bread with time by containing maltotriose (Japanese Patent Laid-Open No. 60-1925).
38), a method for preventing solidification of bread and deterioration of texture by using maltotetraose / maltopentaose-forming enzyme (JP-A-11-178499) and the like have been proposed. Further, maltooligosaccharides are known as food quality improving agents to prevent protein denaturation by using them in frozen bread dough, and those having a glucose polymerization degree of 2 to 4 have an effect of suppressing starch aging ( Monthly Food Chemical 1997-6).

Malto-oligosaccharide is an oligosaccharide in which glucose is a sugar as a constituent unit and glucose is polymerized by α-1,4 glucoside bond in an amount of about 2 to 10, specifically, maltose, maltotriose, or the like depending on the degree of polymerization. Maltotetraose, maltopentaose, maltohexaose,
It is a general term for sugars that contain maltoheptaose, maltooctaose, and the like as constituent components.

[0005]

However, the saccharides used so far cannot sufficiently suppress the aging of breads. In particular, the softness of the bread internal phase,
Nothing has been known that can retain a moist feeling, melting in the mouth, etc. for a long time.

[0006] Therefore, the present invention suppresses the aging of bread, that is, the deterioration of texture and taste due to deterioration over time during storage of bread, and the softness and moistness of long-time bread for 3 or 4 days or longer, and melting in the mouth. The purpose is to provide breads that can retain goodness and the like.

[0007]

DISCLOSURE OF THE INVENTION The gist of the present invention is a composition for preventing aging of breads containing maltohexaose as an active ingredient.

The present invention is also directed to a composition for preventing aging of breads containing maltohexaose and maltopentaose as active ingredients.

Further, the present invention provides a composition for preventing aging of breads containing maltohexaose as an active ingredient, wherein the maltohexaose is 0.2 to 20 per 100 parts by weight of flour.
The gist is the manufacturing method of breads used at a blending ratio of parts by weight.

Further, the present invention provides a composition for preventing aging of breads, which comprises maltohexaose and maltopentaose as active ingredients, wherein the maltohexaose and maltopentaose are respectively used in an amount of 0. Two
The gist is a manufacturing method of breads used in a mixing ratio of about 20 parts by weight.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The breads of the present invention include wheat, barley, rye, oat, corn, rice, and other cereal flours, which are composed mainly of one or more kinds of flours, such as oils and fats, eggs,
It is obtained by adding various auxiliary materials such as yeast, sugar, salt, yeast food, vitamin C, emulsifiers, enzyme agents, kneading and yeast-fermented dough, and baking it. There are all types of bread, from lean bread such as French bread to rich bread such as croissants, brioche, and sweet bread. As the dough, in addition to ordinary dough, frozen or refrigerated dough can be used.

The maltohexaose and maltopentaose of the present invention can be prepared, for example, by purifying an enzymatic saccharified solution of starch. As the starch to be used, corn, potato, sweet potato, wheat, rice, tapioca, sago and the like can be used.

The maltohexaose and maltopentaose of the present invention are prepared by, for example, adjusting the pH of a suspension of corn starch, adding acid or α-amylase, and cooling the starch liquefied liquid obtained by heat treatment. Further, α-amylase or α-amylase and a debranching enzyme are added and the reaction is carried out, and an acid is added to terminate the reaction. Next, the obtained saccharified solution can be prepared by subjecting it to ordinary decolorization / purification with activated carbon and an ion exchange resin and concentrating it to a predetermined concentration. Furthermore, by combining these steps with purification by chromatographic separation and repeating this operation, a highly pure fraction can be obtained.

The maltohexaose of the present invention is preferably added to bread in an amount of 0.2 to 20 parts by weight based on 100 parts by weight of the mixed flour. Preferably, 0.2 to 5 parts by weight of lean bread such as bread and French bread, 0.5 to 10 parts by weight of rich bread such as croissant, and bread of even richer proportion such as sweet bread. Then, 1 to 20 parts by weight is desirable. More preferably, in addition to the above maltohexaose, the amount of maltopentaose added to the bread is preferably 0.2 to 20 parts by weight with respect to 100 parts by weight of wheat flour. Especially, in bread with a lean mixture such as bread and French bread, maltohexaose is 0.2
~ 5 parts by weight and 0.2 to 5 parts by weight maltopentaose, 0.5 to 10 parts by weight maltohexaose and 0.5 to 10 parts by weight maltopentaose in bread with a rich composition such as croissant, In bread with a richer composition such as sweet bread, maltohexaose is 1-10.
It is desirable that the parts by weight and maltopentaose be 1 to 10 parts by weight. If the amount of maltohexaose is smaller than this, it is difficult to obtain the effect of maintaining the softness and moistness of the bread for a long time. On the contrary, when the content of maltohexaose or the content of maltohexaose and maltopentaose is larger than that, the dough becomes sticky and the workability is affected. Furthermore, it is necessary to adjust the fermentation time of the dough.

[0015]

By using maltohexaose, or maltohexaose and maltopentaose, it is possible to suppress deterioration of bread products over time and maintain the softness and moistness of bread at room temperature for 3 to 4 days or longer. it can. By producing breads using maltohexaose or maltohexaose and maltopentaose in a fixed blending ratio, the texture and taste due to the deterioration of bread over time without impairing the original taste and flavor of bread. It is possible to obtain breads capable of suppressing the deterioration of bread, maintaining the softness and moistness of bread for a long time, and maintaining good melting in the mouth.

[0016]

The details of the present invention will be described with reference to Examples. The present invention is not limited to these examples. The sugar compositions of Samples 1 to 4 were obtained by Production Methods 1 and 2.

(Manufacturing Method 1) 1. Α-derived from Bacillus in corn starch solution
Amylase was added and reacted at 60 ° C. for 40 hours. After completion of the reaction, purification treatment with an ion exchange resin and activated carbon was performed, the solid content was concentrated to 60% by weight, and the concentrated liquid was chromatographed using a strongly acidic cation exchange resin. 2. The solution was passed through the column, the fraction containing 7 or more sugars was collected, and the chromatographic separation of 1 was repeated to obtain Sample 3. 3. Furthermore, the 5-sugar and 6-sugar main component fractions were collected. The 4.5 sugar / hexasaccharide main component fraction was subjected to ion purification and purification treatment with activated carbon, concentrated to a solid content of 60% by weight, and the concentrate was passed through a chromatographic separation column of a strongly acidic cation exchange resin. Repeat the steps 5 and 3 to obtain the penta- and hexasaccharide fractions,
Further, the solution was passed through the chromatographic separation column. 6. The solution was passed through the column and the fraction of 6-sugar fraction was collected and used as Sample 1. 7. Further, the pentasaccharide fraction was collected and used as Sample 2.

(Manufacturing Method 2) 1. Microbacterium to corn starch solution
α-amylase derived from m was added and reacted at 60 ° C. for 40 hours. 2. After completion of the reaction, the product was purified with an ion exchange resin and activated carbon and then concentrated to a solid content of 60% by weight, and the concentrated liquid was passed through a chromatographic separation column of a strongly acidic cation exchange resin to recover a trisaccharide main component fraction. Repeat the chromatographic separation in 3.2 to combine the collected fractions,
Sample 4 was used.

Table 1 shows the sugar composition (%) in the solid content of Samples 1 to 4.

[0020]

[Table 1]

Test 1 (Test with Bread) Bread was manufactured by the 70% medium seed method by the following formulation (parts by weight relative to 100 parts by weight of wheat flour) and process. (1) Medium mix seeds: wheat flour 70 yeast 2 yeast food 0.1 water 42 kneading: wheat flour 30 salt 2 salt white sugar 4 shortening 4 water 26

[0022]   (2) Process   Medium-type mixing: Low speed 2 minutes, medium speed 2 minutes [Kanto Mixer Industry Co., Ltd. mixer]   Kneading temperature: 24.0 ℃   Medium fermentation: 28 ℃, RH (relative humidity) 75%, 4 hours   Main kneading mixing: low speed 2 minutes, medium speed 4 minutes, oil and fat mixture, low speed 1 minute, medium speed 2 minutes, high                     1 minute   Kneading temperature: 28.0 ℃   Dough fermentation: 28 ° C, RH (relative humidity) 75%, 30 minutes   Dividing / Rounding: 220 g, hand rounding   Bench time: 15 minutes   Molding: Pullman type   Proofer: 38 ° C, RH (relative humidity) 75%, until mold 8th minute   Firing: 200 ° C, 40 minutes

(3) Test formulation and process The basic formulation was used and the product produced in the above process was used as a control. Samples 1 to 4 with a part of the upper white sugar having the following formulation
Was replaced with sugar. The test sugar was used after being converted into the amount of solid matter. The water content in the test sugar was subtracted from the water content in the bread mix to make the solids content and water content of the control and test formulations constant. Bread was produced in the same process as the control. Example 1: Super white sugar 3.7 against 100 parts by weight of wheat flour
5 parts by weight, 0.25 parts by weight of sample 1 in terms of solid content Blending Example 2: 3.5 parts by weight of flour to 3.5 parts of white sucrose
0 parts by weight, 0.25 parts by weight of sample 1 in a solid content, 0.25 parts by weight of sample 2 in a comparative amount Comparative Example 1: 100 parts by weight of wheat flour to 3.7 parts of white sucrose
5 parts by weight, 0.25 parts by weight of sample 2 in terms of solid content Compounding Comparative Example 2: 100 parts by weight of wheat flour, 3.7 mg of white sucrose
5 parts by weight, 0.25 parts by weight of sample 3 in terms of solid content Blending Comparative Example 3: 100 parts by weight of flour, 3.7 mg of white sucrose
5 parts by weight, 0.25 parts by weight of sample 4 in terms of solid content Blending Comparative Example 4: 100 parts by weight of wheat flour, 3.8 mg of white sucrose
5 parts by weight, 0.15 parts by weight of sample 1 in terms of solid content Blending Comparative Example 5: 100 parts by weight of wheat flour, 3.7 mg of white sucrose
0 parts by weight, Sample 1 is blended with 0.15 parts by weight of solids, Sample 2 is blended with 0.15 parts by weight of solids.

Table 2 shows the parts by weight of the sample sugar per 100 parts by weight of the flour in Examples 1-2 and Comparative Examples 1-5.

[0025]

[Table 2]

(Evaluation) The bread produced under the above conditions was put in a polyethylene bag and stored at 20 ° C. for 4 days. The indentation strength of the crumb (inner phase) of the bread was measured by the tensipressor [(Taketomo Electric Co., Ltd.)] on the bread on the first day, the third day, and the fourth day of storage, and the change in hardness over time was evaluated. . In addition, for bread on the 4th day of storage, 4
A sensory test was conducted by a skilled panelist for more than one year to perform a sensory test on the softness of the bread surface, the softness at eating, and the melting in the mouth.

(Measurement of hardness of bread crumb) Sample: bread crumb Thickness 2 cm Plunger: φ2 cm, circular plunger pushing strength: 1 mm / s Pushing: Pushing up to 40% of bread thickness, maximum stress value at that time FIG. 1 shows the change in hardness of bread crumbs.

(Sensory Test of Bread) (1) Moisture Sensitivity The moistness was evaluated by the texture of the slice surface (inner phase) of the bread as a control for the basic bread. ⊚: Particularly good, ◯: Good, Δ: Same as control,
X: Inferior to the control (2) Softness of the bread when eaten The texture of crumb (inner phase) was evaluated, and the softness of the bread having the basic composition was evaluated as a control. ⊚: Particularly good, ◯: Good, Δ: Same as control,
X: Inferior to the control (3) Due to the texture of the crumb (inner phase) of the meltable bread, the goodness of melting in the mouth was evaluated using the bread having the basic composition as a control. ⊚: Particularly good, ◯: Good, Δ: Same as control,
X: Table 3 shows the results of the sensory test of the bread, which is inferior to the control.

[0029]

[Table 3]

As a result of Test 1, in Example 1 in which 0.22 parts by weight of maltohexaose was mixed with 100 parts by weight of wheat flour, moistness, softness and melting in the mouth were compared with the control in the bread after 4 days of storage. Was good. 0.24 parts by weight of maltohexaose and 0.2 of maltopentaose
In Example 2 in which 3 parts by weight was blended, a bread having even better softness and melting in the mouth was obtained. Further, from the change in hardness of the crumb by the tensipressor of FIG.
It turns out that it is harder to be harder than the control.
On the other hand, in Comparative Examples 1 to 5 in which maltohexaose was less than 0.2 parts by weight, the moist feeling, softness, and melting in the mouth were inferior to those of the control.

Test 2 (Test by Croissant) A croissant was produced by the following basic formulation (parts by weight relative to 100 parts by weight of wheat flour) and steps. (1) Basic blended wheat flour 100 Super white sugar 10 Skim milk powder 3 Salt 1.8 Egg 10 Yeast 3 Yeast food 0.1 Shortening 8 Water 52 Folding oil 50

[0032]   (2) Process   Mixing: Low speed 2 minutes, medium speed 3 minutes, oil and fat mixture, low speed 1 minute, medium speed 4 minutes [Kanto                   Mixer Industry Co., Ltd. mixer]   Kneading temperature: 24.0 ℃   Floor time: 20 ℃, 15 minutes   Retard: -20 ° C, 30 minutes, 0 ° C, 15 hours   Roll-in: Tri-fold × 3 times   Molding: 40g cut   Proofer: 30 ° C, RH (relative humidity) 75%, 60 minutes   Baking: 200 ° C, 12 minutes

(3) Test formulation and process Using the basic formulation and using the product produced in the above process as a control, a part of the upper sucrose was replaced with the sugar of Samples 1 and 2 at the following mixing ratio. The adjustment of the solid amount of the sample sugar and the amount of water added during blending was performed in the same manner as in Test 1. A croissant was produced in the same process as the control. Example 3: 5 parts by weight of white sucrose and 5 parts by weight of sample 1 as solids based on 100 parts by weight of wheat flour Example 4: Solid 5 parts by weight of white sucrose and sample 1 as 100 parts by weight of wheat flour 2.5 parts by weight of sample 2 and 2.5 parts by weight of sample 2 were mixed. Comparative Example 6: 100 parts by weight of wheat flour and 9.8 g of white sucrose.
5 parts by weight, 0.15 parts by weight of sample 1 in terms of solid content Blending Comparative Example 7: 100 parts by weight of wheat flour, and 9.7% of white sucrose.
0 parts by weight, Sample 1 is blended with 0.15 parts by weight of solids, Sample 2 is blended with 0.15 parts by weight of solids.

Table 4 shows the parts by weight of sugar per 100 parts by weight of wheat flour in Examples 3 to 4 and Comparative Examples 6 to 7.

[0035]

[Table 4]

(Evaluation of croissant) A croissant was produced under the above conditions. The bread was stored in a polyethylene bag and stored at 20 ° C. for 4 days. The bread on the 4th day of storage was evaluated by a panelist having 4 years or more of experience in bread making, performing a sensory test for the moist feeling due to the tactile sensation of the internal phase of the bread, the softness when eating and the melting in the mouth. (Sensory evaluation of croissant) The same procedure as for bread was performed. Table 5 shows the sensory test results of the croissants.

[0037]

[Table 5]

As a result of Test 2, Example 3 containing 4.5 parts by weight of maltohexaose per 100 parts by weight of flour.
In the inner phase of the croissant after 4 days of storage, moist feeling, softness, and melting in the mouth were better than those of the control. Also, 2.3 parts by weight of maltopentaose,
Example 4 containing 2.4 parts by weight of maltohexaose
Bread having even better softness was obtained.

Test 3 (Sweet Bread: Test with Frozen Dough) A sweet bun was produced according to the following basic composition (parts by weight relative to 100 parts by weight of wheat flour) and steps. (1) Basic blended flour 100 Top sucrose 30 Skim milk powder 3 Salt 1 Ascorbic acid 0.01 Egg 10 Frozen dough yeast 6 Shortening 8 Water 44

[0040]   (2) Process   Mixing: Low speed 2 minutes, medium speed 7 minutes, oil and fat mixture, low speed 1 minute, medium speed 5 minutes                     [Kanto Mixer Industry Co., Ltd. mixer]   Kneading temperature: 22.0 ℃   Floor time: 20 minutes   Dividing / Rounding: 40 g, hand rounding   Bench time: 15 minutes   Molding: Dock roll type   Freezing: -30 ° C, 60 minutes   Frozen storage: -25 ° C, 1 month   Thaw: 25 ° C, RH (relative humidity) 75%, 60 minutes   Proofer: 38 ° C, RH (relative humidity) 75%, 60 minutes   Baking: 210 ° C, 12 minutes

(3) Formulation of Test Using the basic formulation and the one produced in the above process as a control, a part of the upper sucrose was replaced with the saccharides of Samples 1 and 2 at the following formulation ratios. The adjustment of the solid amount of the sample sugar and the amount of water added during blending was performed in the same manner as in Test 1. Confectionery bread was produced in the same process as the control.

Example 5: For 100 parts by weight of wheat flour,
10 parts by weight of white sucrose, 20 parts by weight of sample 1 in solid content Example 6: 10 parts by weight of white sucrose, 10 parts by weight of sample 1 in solid content, and 2 parts of solid content in sample 2 with respect to 100 parts by weight of wheat flour 10 parts by weight in Comparative Example 8: 100 parts by weight of wheat flour and 29.
85 parts by weight, 0.15 parts by weight of sample 1 in terms of solid content Blending Comparative Example 9: 100 parts by weight of wheat flour, 29.
70 parts by weight, 0.15 parts by weight of sample 1 in solid content,
0.15 parts by weight of sample 2 in solid content

Table 6 shows the parts by weight of sugar per 100 parts by weight of wheat flour in Examples 5-6 and Comparative Examples 9-11.

[0044]

[Table 6]

(Evaluation of Sweet Bread) Sweet bread was produced under the above conditions. Put bread in a polyethylene bag for 20
Stored at 4 ° C for 4 days. For the bread on the 4th day of storage, a seasoned panelist with more than 4 years of experience in bread making conducted a sensory test for the moist sensation of the crumb (internal phase) of the bread, the softness when eating, and the melting in the mouth to confirm the deterioration of the bread. evaluated. (Sensory test of sweet bread) The sensory test of the bread of Test 1 was performed. Table 7 shows the results of the sensory test of the sweet bread.

[0046]

[Table 7]

As a result of Test 3, according to Example 5, maltohexaose was added to the sweet bread in an amount of 1 per 100 parts by weight of the flour.
By blending 8 parts by weight, the moist feeling, softness, and melting in the mouth of the confectionery bread after storage for 4 days were better than those of the control. Further, by blending 9.6 parts by weight of maltohexaose and 9.2 parts by weight of maltopentaose according to Example 6, a bread having a better moisturizing feel and melting in the mouth was obtained.

Test 4 (Test of sugar product) Using Samples 5 and 6 shown below,
A bread test was conducted. Sample 5: Maldec PH400 (Showa Sangyo Co., Ltd.) Sample 6: San Oligo (Sanmatsu Kogyo Co., Ltd.)

Sugar composition (%) in solid content of sample 5 and sample 6
Is shown in Table 8.

[0050]

[Table 8]

Bread was produced by the same test method as Test 1. Example 7: 2 parts by weight of white sucrose and 2 parts by weight of sample 5 as solids based on 100 parts by weight of wheat flour Example 8: 2 parts by weight of white sucrose and sample 6 as solids based on 100 parts by weight of wheat flour 2 parts by weight blended

Table 9 shows the parts by weight of the sample sugar per 100 parts by weight of the flour in Examples 7 to 8.

[0053]

[Table 9]

(Evaluation of Bread) Bread was produced under the conditions of Test 1. Bread is stored in a polyethylene bag at 20 ℃
Stored for 5 days. The bread on the 4th day of storage was subjected to a sensory test for the moist feeling of the internal phase of the bread, the softness at the time of eating, and the melting in the mouth by a skilled panelist having 4 years or more of bread manufacturing experience, and the deterioration of the bread was evaluated. (Sensory test of bread) The sensory test of bread in Test 1 was performed. The results are shown in Table 10.

[0055]

[Table 10]

From Example 7 and Example 8 of Test 4, 0.32 to 0.59 parts by weight of maltohexaose and 100% by weight of maltohexaose and maltopentaose were used for sugars having compositions such as samples 5 and 6. In the sensory evaluation of the bread after storage for 4 days, a moist feeling, softness when eaten, and melting in the mouth were obtained as compared with the control, by mixing 0.38 to 0.42 parts by weight. Was given.

[0057]

EFFECT OF THE INVENTION It is possible to provide a composition for preventing aging of breads, which composition can prevent or delay aging due to storage of bread. Provided is a method for producing breads, which can suppress the texture and deterioration of texture due to the deterioration of bread over time without impairing the original taste and flavor of bread, and can maintain the softness and moistness of bread for a long time. be able to.

[Brief description of drawings]

FIG. 1 is a drawing showing changes in hardness of bread crumbs in Examples 1 and 2 and Comparative Examples 1 to 5.

Continued front page    (72) Inventor Hiromi Ishikawa             Showa Sangyo 2-20-2 Hinode, Funabashi City, Chiba Prefecture             Research Institute, Inc. F-term (reference) 4B014 GK10 GL11 GP15                 4B032 DB01 DB02 DB16 DK14 DL08

Claims (4)

[Claims] 1. A composition for preventing aging of bread containing maltohexaose as an active ingredient. 2. An anti-aging composition for breads containing maltohexaose and maltopentaose as active ingredients. 3. A process for producing breads, wherein the composition of claim 1 is used in a blending ratio such that maltohexaose is 0.2 to 20 parts by weight based on 100 parts by weight of flour. 4. The composition according to claim 2 is used in an amount of 0.2 to 20 parts by weight of maltohexaose and 0.2 to 20 parts by weight of maltopentaose with respect to 100 parts by weight of flour. Bread making method.