JP2003333981A - Coating dough-improving agent for bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coating dough-improving agent for bread for suppressing sags during baking and moisture absorption with time after baking and produce bread having good appearance and free from stickiness by using the coating dough for bread to which the coating dough improving agent for bread is added, though a general method for producing melon bread, etc., comprises forming Japanese bun dough to provide inner dough, covering the outside with coating dough using weak wheat flour, sugar, butter, flavor, pigment and an inflating agent as raw materials, forming, finally fermenting and baking the dough with an oven. <P>SOLUTION: The coating dough-improving agent for bread comprises a hydrolyzate of galactomannan. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a bread dough improving agent and a bread which is covered with a bread dough to which the bread coating dough improving agent is added.

[0002]

2. Description of the Related Art Conventionally, a general method for producing melon bread or the like is to coat confectionery bread dough into an inner dough, and the outside of the dough is coated with weak flour, sugar, butter, flavors, pigments and expanding agents as raw materials. It was covered with dough, molded, baked and baked. During this baking, the fluidity of the coated dough increases too much, causing the bread dough to drip downward from the sides, clumping on the iron plate, or unevenly covering the shape, resulting in a bad-looking finish. There was a problem that became. In addition, after baking, the coated fabric part absorbs moisture over time and becomes sticky, so that it adheres to the wrapping paper and peels off, resulting in poor appearance and soiling of hands when eating. Therefore, a dough to which pregelatinized starch is added has been proposed (Japanese Patent Laid-Open No. 7-99878), but it has not been completely solved.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a bread dough improving agent for suppressing sagging during baking and moisture absorption with time after baking, and a bread dough containing the bread improving dough improving agent. The purpose is to produce a good-looking, low-sticky bread.

[0004]

[Means for Solving the Problems] In the coated dough for bread containing wheat flour, fats and oils, sugars, eggs, etc. as a main raw material, the inventors of the present invention add a hydrolyzate of galactomannan to the raw material for baking, The present invention has been completed based on the finding that it is possible to suppress sagging in the inside and moisture absorption over time after baking, and it is possible to produce a bread that has a good appearance and is less sticky.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The galactomannan in the present invention is not particularly limited as long as it is a polysaccharide in which a side chain containing galactose as a main component is bound to a sugar chain containing mannose as a main component. , Locust bean gum, tara gum, and the like, and preferably guar gum or locust bean gum. As the raw material of the hydrolyzate of galactomannan in the present invention, one kind or two or more kinds of the above galactomannans can be used in combination. When two or more kinds are used together, they may be hydrolyzed separately and then mixed, or the mixture may be hydrolyzed.

When the viscosity of the dough is high, it becomes difficult to knead the dough during production. Therefore, it is essential that the viscosity is lowered by hydrolysis. It is desirable that the viscosity is 10 mPa · s or less when measured using, and that it has an average molecular weight of 2,000 to 100,000. If the viscosity of a 1% aqueous solution measured with a B-type viscometer is 10 mPa · s or less, there is no problem in manufacturing the viscosity of the dough, preferably 5.0.
It is mPa · s or less. Usually, the average molecular weight is 100,0
When it is more than 00, the viscosity is so high that the kneading at the time of manufacturing the dough becomes difficult, and the extensibility is deteriorated in many cases. More preferably, the average molecular weight is 5,000.
It is decomposed to about 40,000. If the average molecular weight is smaller than this, the effect becomes weak, and if it is larger than this, the viscosity becomes high as described above, and there is a manufacturing problem. The method for measuring the average molecular weight is not particularly limited, but polyethylene glycol (molecular weight: 2,0
00, 20,000, 100,000, etc.) as a marker for high performance liquid chromatography (column; YMC-Pack).
Diol-120 (manufactured by YMC Co., Ltd.) can be used to determine the molecular weight distribution.

The method of hydrolysis in the present invention is not particularly limited, such as an enzymatic method and an acidic method, but it is preferable because the enzymatic decomposition can easily obtain a certain quality. The enzyme used in the enzymatic decomposition method is not particularly limited as long as it hydrolyzes the mannose straight chain, and it is commercially available or naturally derived, but β derived from Aspergillus or Rhizopus
-Galactomannanase is preferred, and β-galactomannanase derived from Aspergillus is more preferred. The enzyme used may be only one kind, or two or more kinds may be used in combination.

The coated dough improving agent for bread containing the hydrolyzate of galactomannan in the present invention can be used as a hydrolyzate of galactomannan alone, but it is usually used as another compounding ingredient as an excipient for foods. And those used as raw materials for bread and bread-coated bread dough, for example, one or more of dextrin, starch, wheat flour, sugar and the like can be appropriately selected and used.
The addition amount of the bread dough improving agent containing the galactomannan hydrolyzate in the present invention can be appropriately adjusted by the blending ratio of fats and sugars in the coated dough,
Although not particularly limited, the content of the galactomannan hydrolyzate is preferably 1 to 15%, and more preferably 3 to 10%, based on the weight of the dough. If the addition amount is less than this amount, the effect is poor, and if it exceeds this amount, the coated dough portion has a hard texture, which is not preferable.

[0009] Ordinary coated dough is made of wheat oil, butter, fats and oils such as margarine, sugars, eggs, expanding agents such as baking powder as a basic raw material, and if necessary, milk, water and other optional flavors, pigments, seasonings, and presents. It is prepared by adding a flavoring agent and the like and kneading, and the coated dough of the present invention is the one to which a coated dough improving agent for bread containing a hydrolyzate of galactomannan is added. Further, the coated dough improving agent for bread of the present invention can be used not only as a normal coated dough but also as a frozen dough or a part of the coated dough raw material, for example, as a coated dough mix for bread in which only a powder part is mixed. .

Examples of the oils and fats mentioned above include butter, margarine, shortening and the like, and other conventionally used oils and fats can be used. Examples of the sugar in the above include sugar, granulated sugar, and other conventionally used sugars can be used. In addition, as the flavor, dye, swelling agent, pH adjuster and the like, any of those conventionally used for the bread dough can be used.

The hardness of the bread dough may be either so-called "squeezing dough" which is soft and has fluidity, or so-called "biscuit dough" which has no fluidity. The bread coated dough containing the galactomannan hydrolyzate of the present invention added to the bread coated dough improving agent is not limited to the original melon bread having a melon flavor but can be widely used as a bread coated dough. You can

In the production of the bread of the present invention, the inner dough is
Usual pastry dough prepared by adding water to a conventionally known raw material such as wheat flour, sugar, margarine, shortening, yeast, salt, eggs, skim milk powder, yeast food, etc. and kneading can be used. The method of coating and baking the inner dough with the coated dough to which the coated dough improving agent for bread of the present invention is applied is not particularly limited, but the coated dough to which the coated dough improving agent for bread of the present invention is added is a biscuit. When used as a dough, the inner dough can be divided, wrapped with a coated dough to which the bread dough improving agent of the present invention has been added, molded, taken out of a proof, and then baked. When used as a squeezing dough, after the inner dough is divided, the proof is removed, and then the coated dough to which the coating dough improving agent for bread of the present invention is added can be drawn on the upper surface of the inner dough and then baked.

The coated dough containing the galactomannan hydrolyzate of the present invention, to which the coated dough improving agent for bread is added, can be produced at the same time when the bread is produced, or a separately produced one is used as a frozen dough, It can also be used. The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0014]

Example 1 The pH was adjusted to 4.5 by adding 0.1N hydrochloric acid to 1.2 kg of water. To this, 0.2 g of β-galactomannanase produced by Aspergillus and 100 g of guar gum powder were added, and the enzyme reaction was carried out at 50 ° C for 24 hours. 90 after reaction
After deactivating the enzyme by heating at ℃ for 30 minutes, activated carbon 20
g was added. After 30 minutes, it is filtered and separated to obtain a clear aqueous solution 110.
0 g was obtained. This aqueous solution was spray-dried to obtain 92 g of a powder of the present invention product (average molecular weight 20,000). The viscosity of this 1% aqueous solution was 2 mPa · s when measured with a B-type viscometer (Toki Sangyo Co., Ltd.).

Example 2 The pH was adjusted to 4.5 by adding 0.1N hydrochloric acid to 1.2 kg of water. To this, 0.2 g of β-galactomannanase produced by Aspergillus and 100 g of locust bean gum powder were added, and an enzymatic reaction was carried out at 50 ° C for 24 hours. After completion of the reaction, the mixture was heated at 90 ° C. for 30 minutes to deactivate the enzyme, and 20 g of activated carbon was added. After 30 minutes, it was separated by filtration to obtain 1150 g of a transparent aqueous solution. Spray drying this aqueous solution,
93 g of powder of the product of the present invention (average molecular weight 12,000) was obtained. The viscosity of this 1% aqueous solution when measured with a B-type viscometer (Toki Sangyo Co., Ltd.) was 1.5 mPa.
It was s.

Example 3 The pH was adjusted to 4.5 by adding citric acid to 1.2 kg of water. To this, add 0.2 g of β-galactomannanase produced by Aspergillus and 100 g of guar gum powder, and add 5
The enzymatic reaction was carried out at 0 ° C. for 24 hours. 90 ℃ after the reaction,
After heating for 30 minutes to inactivate the enzyme, 20 g of activated carbon was added. After 30 minutes, filter and separate to obtain a clear aqueous solution 1200 g
Got After concentrating this aqueous solution under reduced pressure until the solid content became 20%, 1/2 of the solid content of dextrin was dissolved and spray-dried to obtain 140 g of a powder of the present invention product. As a result of analyzing the liquid before adding dextrin, an average molecular weight of 20,0
The viscosity was 2 mPa · s when the 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.).

Example 4 To 100 g of wheat flour, 10 g of the bread dough improving agent of the present invention obtained in Example 1, 50 g of granulated sugar, 20 g of shortening, 2 g of baking powder, 0.5 g of salt and 0.1 g of melon flavor were added. After uniformly mixing, 35 g of water was added and mixed by stirring to obtain a coated dough A for bread. The above coated dough improving agent for bread was replaced with 10 g of the one obtained in Example 2, and in the same manner, a coated dough B for bread was obtained. Furthermore, the coated dough improving agent for bread was changed to 15 g obtained in Example 3, and a coated dough C for bread was obtained in the same manner.

Example 5 The inner fabric was produced in the usual manner. That is, as a medium seed mixture, 70 g of strong wheat flour, 3 g of yeast, 0.1 g of yeast food, and 20 g of water were mixed and kneaded, and then 28
After the medium seed fermentation process at 2.5 ° C for 2.5 hours, 30g of strong wheat flour, 25g of sugar, and 6 shortenings were added as the final kneading mixture.
g, 5 g of egg, 2 g of skim milk powder, 1 g of salt, 45 g of water, kneaded and kneaded, and further degas the dough through a floor time process of 28 ° C. for 30 minutes, then divide into 50 g per piece. Formed and manufactured inner fabric. In addition to the inner dough, the coated dough A for bread of the present invention obtained in Example 4
30 g was coated, a groove for a melon pan was formed on the coated dough portion, and a proofer at 38 ° C., 80% humidity for 50 minutes was taken and then baked (200 ° C., 25 minutes) to obtain bread A of the present invention.
The coated dough B for bread and the coated dough C for bread were similarly baked (200 ° C., 25 minutes) to obtain bread B and bread C.

Comparative Example 1 A coated bread dough was obtained in the same manner as in Example 4, except that wheat flour was used instead of the bread coated dough improver of the present invention. Further, the inner dough obtained in Example 5 was coated with 30 g of the above-mentioned bread dough, and after proofing, baking (200 ° C., 25 minutes) was performed to obtain bread.

Comparative Example 2 A coated bread dough was obtained in the same manner as in Example 4, except that the pre-gelatinized starch was used in place of the bread coated dough improver of the present invention. Furthermore, after covering the inner dough obtained in Example 5 with 30 g of the above-mentioned bread dough and removing the proof,
The bread was baked (200 ° C., 25 minutes).

Test Example Next, the breads obtained in Example 5 and Comparative Examples 1 and 2 were evaluated. First, the sagging of the coated fabric at the time of firing was visually observed, and 10 points were evaluated as 10 points when there was no sagging and had a good appearance, and 1 point when there was a very bad sagging and the appearance was very bad. Then, each bread was put in a plastic bag, sealed by heat sealing, stored in an environmental tester at 20 ° C. and a humidity of 60% for 2 days, then taken out of the bag, and the state of the coated fabric portion was observed, The case where there was no stickiness or adhesion to the bag was evaluated as 10 points, and the case where there was much stickiness or adhesion to the bag was defined as 1 point, and a 10-point evaluation was performed. As an evaluation method, each of the five pieces was evaluated by a different panelist, and the average score was used as the evaluation score. The results are shown in Table 1.

[0022]

[Table 1]

As is clear from Table 1, all the breads of Example 5 had almost no dough or stickiness and had good appearance.

The embodiments of the present invention and the desired products are as follows. (1) A coated dough improving agent for bread, which comprises a hydrolyzate of galactomannan. (2) The viscosity of a 1% aqueous solution of galactomannan hydrolyzate measured with a B-type viscometer is 10 mPa · s.
The coated dough improving agent for bread according to (1), wherein: (3) The coated dough improving agent for bread according to (1) or (2), wherein the hydrolyzate of galactomannan has an average molecular weight of 2,000 to 100,000. (4) The coated dough improving agent for bread according to any one of (1) to (3), wherein the galactomannan is guar gum.

(5) A coated dough mix for bread, which comprises the coated dough improver according to any one of (1) to (4). (6) The coated dough mix for bread according to (5), which is used for squeezing dough. (7) The coated dough mix for bread according to (5), which is for biscuit dough. (8) A coated dough for bread, which comprises the coated dough improver according to any one of (1) to (4). (9) A coated dough for bread comprising the coated dough mix for bread according to any one of (5) to (7).

(10) The coated dough for bread according to any one of (8) to (9), which is a squeezed dough. (11) The coated dough for bread according to any one of (8) to (9), which is a biscuit dough. (12) A bread covered with the bread dough according to any one of (8) to (11).

[0027]

By using the bread dough improving agent of the present invention, the sagging of the coated dough can be suppressed,
Further, stickiness during storage can be suppressed. INDUSTRIAL APPLICABILITY The present invention has a great effect on the improvement of the coated bread dough and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F-term (reference) 4B032 DB01 DE05 DK14

Claims (3)

[Claims] 1. A bread dough improving agent comprising a hydrolyzate of galactomannan. 2. A coated dough for bread, which comprises the coated dough improving agent according to claim 1. 3. A bread covered with the bread dough according to claim 2.