JP2007082435A - Method for improving quality of bread, method for producing frozen dough and carbohydrate and use of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve quality of baked bread in manufacturing bread using frozen dough. <P>SOLUTION: The invention relates to the method for improving quality of baked bread in manufacturing bread using the frozen dough wherein the dough comprises carbohydrates comprising carbohydrates with ≤600 of glucose polymerization degree in amount of ≤30% in the total carbohydrates, carbohydrates with 200-600 of glucose polymerization degree in amount of 10-100% in the total carbohydrates and a relative ratio of the linear parts of the carbohydrates constituting carbohydrates with ≥40 of the glucose polymerization degree is 0.1-1.0% in the total carbohydrates including the main chains and the branched chains. The quality of the baked bread is improved by using the method. The quality of baked breads includes, for example, one or a plurality of the followings, (1) quality of appearance, (2) delicacy of inner phase, (3) softness of inner phase, (4) moist feeling of inner phase, (5) flavor and palate feeling and (6) retention of the softness of the inner phase. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for improving bread quality, a method for producing frozen bread dough, and carbohydrates and their use.
More specifically, the ratio of carbohydrates having a glucose polymerization degree of 600 or more is 30% or less in the total sugars, and the ratio of sugars having a glucose polymerization degree of 200 to 600 is 10% to 100% in the total sugars. And the relative proportion of the straight chain portion composed of 40 or more constituent sugars in the case of removing a saccharide having a glucose polymerization degree of less than 40 is 0.1 to 1 in the total saccharide including the main chain and the branched chain. A bread quality improving method for improving the quality of bread after baking by containing 0% sugar in the frozen bread dough, a method for producing frozen bread dough including a procedure for containing the sugar, and the sugar Its use, etc.

  In recent years, a distribution form using frozen bread dough has been established in the field of bread food. In the case of this distribution form, the final product is not baked in a bakery factory or the like and shipped to the end retail store, but frozen after the dough is manufactured, and the frozen dough is shipped to the end retail store or the like. Thaw, final fermentation, and baking. Thereby, the consumer can purchase bread in a freshly baked state.

In addition, the following documents are mentioned as prior literature regarding improvement of frozen bread dough, for example.
Patent Document 1 discloses a frozen bread dough improving agent containing a dextrin having a polymerization degree of 11 or more, and Patent Document 2 discloses a frozen bread dough improving agent containing a non-reducing oligosaccharide of trisaccharide or higher as an active ingredient. No. 3 is an improving agent for bread dough comprising a hydrophilic emulsifier and sugar excluding sucrose as active ingredients, and Patent Document 4 is a frozen dough comprising mainly non-digestible polysaccharides and yeast non-assimilable sugar. Each improver is described.
JP-A-7-284366. Japanese Patent Laid-Open No. 4-141041. JP-A-5-41. JP-A-5-252858.

  When bread was made using frozen bread dough, there was room for improvement in the quality of bread after baking. For example, the softness of the inner phase of the baked bread may be insufficient, or the bread volume may be insufficient. In addition, there are also problems such as so-called pear skin occurring on the surface of the baked bread, insufficient flavor of the baked bread, and rapid hardening of the inner layer of the bread over time.

  Therefore, the main object of the present invention is to improve the quality of the baked bread when bread is made using frozen bread dough.

  The inventors of the present invention have a ratio of carbohydrates having a glucose polymerization degree of 600 or more of 30% or less in the total sugars, and a ratio of sugars having a glucose polymerization degree of 200 to 600 in the range of 10% to 100% in the total sugars. %, And the relative proportion of the straight chain portion composed of 40 or more constituent sugars in the case of removing a saccharide having a glucose polymerization degree of less than 40 is 0.1 to It was newly found that the quality of bread after baking can be improved by adding 1.0% of sugar to the frozen bread dough.

  Therefore, in the present invention, a bread quality improving method for improving the quality of bread after baking by containing the sugar in the frozen bread dough, and a method for producing the frozen bread dough including at least a procedure for containing the sugar. I will provide a. By using this saccharide as an active ingredient for improving the quality of bread after baking with respect to frozen bread dough, the quality of bread after baking can be improved.

  Here, the quality of the bread after baking includes, for example, (1) quality of appearance, (2) fineness of the inner phase, (3) softness of the inner phase, (4) moist feeling of the inner phase, (5 And / or (6) maintenance of the softness of the inner phase.

  In the following, terms relating to the present invention are defined.

  “Sugar” means a saccharide obtained by a method of subjecting a starch raw material to treatment such as liquefaction, saccharification, and purification. That is, it is a dextrin composition having a specific structure, which is intentionally adjusted so that a specific quality improvement function is remarkably exhibited.

“Straight chain part” means a part of a sugar chain composed of α-1,4 glucoside bonds in all carbohydrates including a main chain and a branched chain, and “a linear part composed of 40 or more constituent sugars”. The term “sugar chain portion having a glucose polymerization degree of 40 or more” means.
For example, the sum of the output values of the pulse current detector from the elution start time to the elution end time of the degree of polymerization 40 in the high performance anion exchange chromatography of the saccharide isoamylase degradation product is eluted from the elution start time of the degree of polymerization 2 or more. By dividing by the sum of the detector output values up to the end time, the relative proportion of the straight chain portion composed of 40 or more constituent sugars can be obtained. Pulse current detection is based on the principle of electrically detecting a reaction that occurs when a hydroxyl group in a sugar molecule is oxidized on a gold electrode in a strong alkaline solution.

  The “degree of glucose polymerization” means the number of glucose molecules that are polymerized and can be measured, for example, by gel filtration high performance liquid chromatography.

  According to the present invention, the quality of the baked bread can be improved when bread is made using frozen bread dough.

<Carbohydrate according to the present invention>
Hereinafter, the saccharide according to the present invention will be described with reference to FIGS. 1 and 2.

  FIG. 1 is a conceptual schematic diagram showing the glucose polymerization degree of a saccharide according to the present invention, and FIG. 2 is a conceptual schematic diagram showing the structure of the saccharide according to the present invention.

  As shown in FIG. 1, the saccharide according to the present invention has a saccharide having a glucose polymerization degree of 600 or more (a saccharide belonging to a region P indicated by a dotted diagonal line in FIG. 1) of 30% or less, and glucose polymerization. It is only necessary that the sugar having a degree of 200 to 600 (a sugar belonging to the region Q indicated by the solid diagonal line in FIG. 1) is 10 to 100%.

  As shown in FIG. 2, the carbohydrate according to the present invention includes a main chain M and a branched chain B that branches from the main chain M via an α-1,6 glucoside bond (arrow part in FIG. 1). It is sufficient that the ratio of the straight-chain portion consisting of 40 or more constituent sugars is small (when a carbohydrate having a glucose polymerization degree of less than 40 is excluded, a straight chain consisting of 40 or more constituent sugars). The relative proportion of the chain portion is preferably in the range of 0.1 to 1.0% of the total carbohydrate).

  In the case of a saccharide outside the above range (for example, when the proportion of saccharide having a glucose polymerization degree of 600 or more is 30% or more in the total saccharide, the proportion of saccharide having a glucose polymerization degree of 200 to 600 is the total saccharide. In the case where the sugar content is less than 10%, or when the sugar having a degree of glucose polymerization of less than 40 is excluded, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is the total carbohydrate including the main chain and the branched chain. If the sugar content is included in the frozen dough, the bread volume and swelling after baking are insufficient.

This is presumed to be based on the following mechanism.
When the ratio of carbohydrates having a glucose polymerization degree of 600 or more is 30% or more of the total sugars, or when the ratio of sugars having a glucose polymerization degree of 200 to 600 is less than 10% of the total sugars, baking is performed. Since the content of the fraction effective for improving the quality of the subsequent bread is small, the quality improvement becomes insufficient.
On the other hand, when the relative proportion of the straight chain portion composed of 40 or more constituent sugars is large, the quality of the dextrin itself is likely to deteriorate (age), so that the quality of the bread after baking becomes insufficient.

  Therefore, when the saccharide according to the present invention is used as an active ingredient for improving the quality of bread after baking, the proportion of saccharide having a glucose polymerization degree of 600 or more is 30% or less in the total saccharide, and the glucose polymerization degree is 200. The proportion of saccharides of ˜600 is 10% to 100% of the total saccharides, and when the saccharides with a glucose polymerization degree of less than 40 are excluded, the relative proportion of the linear portion composed of 40 or more constituent sugars is It is preferable that it is 0.1 to 1.0% in the total carbohydrates including the main chain and the branched chain.

  Inclusion of sugars in this range in the frozen bread dough can improve the quality of the appearance after baking (increase in the volume of bread, suppression of the occurrence of so-called pear skin, etc.) The quality (fineness, softness, moist feeling, etc.) can be improved. In addition, the flavor and texture of the bread can be improved, and the hardening (aging) of the inner phase of the bread over time can be suppressed.

The reason why the quality of the baked bread can be improved by incorporating the saccharide according to the present invention into the frozen bread dough is assumed as follows.
By the action of the saccharide itself according to the present invention, the quality of the bread dough is improved well before freezing, and the quality is maintained well even after cold thawing.
In addition, the sugar according to the present invention leaks from freezing damage that occurs during frozen storage of bread dough (for example, yeast freezing damage due to ice crystal growth, wheat protein freezing denaturation, gluten network disruption, freezing damage yeast) In order to suppress dough softening by reduced glutathione, etc., deterioration in the bread dough during freezing is suppressed.

In addition, the carbohydrate according to the present invention has the following advantages.
(1) When applied to breads with a small amount of fat, sugar, etc., baked to the same extent as when applied to breads with a large amount of fat, sugar, dairy products, eggs, etc. The quality of later bread can be improved.
(2) As a means of improving the quality of the baked bread, it is not necessary to increase the amount of yeast or yeast food, so the yeast odor can be suppressed and the flavor can be maintained well.
(3) Since there is no need to use food additives such as thickening polysaccharides, consumers can eat the bread with peace of mind.
(4) The carbohydrate according to the present invention has a high effect because the action fraction is specified.
(5) In the manufacturing process of frozen bread dough, the quality of the baked bread can be improved by containing one kind of sugar, so that the manufacturing process can be simplified, and the bread manufacturing cost and material Cost can be reduced.

<Method for producing carbohydrate according to the present invention>
The saccharide according to the present invention can be produced, for example, by the following method.

  First, after gelatinizing the starch suspension, it is decomposed with an acid and / or an enzyme, and then appropriately combined with means such as separation by chromatography or membrane, or purification by activated carbon or ion exchange resin, The saccharide according to the present invention can be prepared by separating and purifying the obtained saccharified solution.

  Although the starch used as a raw material is not specifically limited, For example, corn starch, waxy corn starch, tapioca starch, potato starch, sago starch, wheat starch, sweet potato starch, etc. are applicable. Moreover, you may use combining these starches suitably.

For example, oxalic acid, hydrochloric acid, sulfuric acid and the like can be used as the acid used for decomposing starch.
As an enzyme used for decomposing starch, for example, an amylase, a branching enzyme, or the like can be used.

The prepared carbohydrate may be dried into powder by using, for example, a spray dryer. Further, for example, the powder may be pulverized by combining drying with a drum dryer or freeze dryer and pulverization with a pulverizer.
In addition, the prepared saccharide may be reduced by hydrogenation or the like in the presence of a nickel catalyst to obtain a sugar alcohol.

<About the method for measuring the degree of polymerization>
The glucose polymerization degree distribution of the saccharide is, for example, Shodex OHpak SB-804 (“Shodex” is a registered trademark (hereinafter the same), manufactured by Showa Denko KK) and Shodex OHpak SB-802.5 (manufactured by Showa Denko KK) It is possible to analyze using a column connected with.
Water is used as an elution solvent, and a differential refractometer is used as a detector. 10 ul of a prepared carbohydrate solution of 50 mg / ml is applied to the column at a flow rate of 0.8 ml / min and a column temperature of 40 ° C., and the degree of glucose polymerization is measured.
The glucose polymerization degree can be obtained by preparing a calibration curve using pullulan having a known glucose polymerization degree.

<About the measurement method of the relative proportion of the straight chain portion>
The relative proportion of the straight-chain portion composed of 40 or more constituent sugars when a sugar having a glucose polymerization degree of less than 40 is excluded can be determined by the following method, for example.

First, 0.5 g of the saccharide obtained by the above method is dissolved in 15 ml of water, and 15 ml of ethanol is added thereto. Next, after standing at 4 ° C. for 1 hour, the resulting precipitate is recovered by centrifugation (10,000 rpm, 10 minutes). Next, it is confirmed by gel filtration chromatography that the saccharide having a polymerization degree of less than 40 is not contained, and then the collected precipitate is dried to obtain a saccharide powder. Next, 10 mg of this saccharide powder is dissolved in 1 ml of distilled water, 0.1 ml of 1M acetate buffer (pH 3.5) and 10 ul (50 U) of isoamylase (manufactured by Hayashibara Biochemical Laboratories) are added, and at 40 ° C. React for 24 hours. And after reaction, it heats for 10 minutes with a boiling bath, deactivates isoamylase, and uses it as a test solution. Next, this test solution was subjected to a saccharide analysis system (DX-500) manufactured by Dionex, column: CarboPacPA1, flow rate: 1 ml / min, eluent: sodium hydroxide concentration 150 mM, sodium acetate concentration 0 min-125 mM, 15 Min-225 mM, 80 min-350 mM, 100 min-500 mM, 120 min-500 mM (linear gradient change), detector: pulse current detector, analysis with the above condition settings. Then, the polymerization degree of each peak of the obtained chromatogram is determined from a saccharide having a known polymerization degree.
Next, the sum of the pulse current detector output values from the elution start time to the elution end time (120 minutes) at a polymerization degree of 40 is used to detect the pulse current from the elution start time to the elution end time (120 minutes) at a polymerization degree of 2 or higher. By dividing by the sum of the vessel output values, the relative proportion of the straight chain portion of 40 sugars or more is obtained.

<About the frozen dough according to the present invention>
Next, the frozen bread dough according to the present invention will be described below.

  The frozen bread dough according to the present invention may contain the sugar as an active ingredient for improving the quality of bread after baking.

Applicable bread types include, for example, breads containing a large amount of fat, sugar, dairy products, eggs, etc. (rolls such as butter rolls and table rolls, confectionery breads, croissants, Danish pastries, muffins, and steamed breads. Etc.), breads with a low blending amount of fats and oils (such as bread and French bread).
It can also be widely applied to breads reinforced with different proteins such as soybean protein, breads reinforced with dietary fiber, pizza craft, dumplings, Shumai, spring rolls, buns, Chinese buns (meat buns, buns, etc.) .

<Method for producing frozen bread dough according to the present invention>
The method for producing frozen bread dough according to the present invention only needs to include at least a procedure for incorporating the saccharide according to the present invention as an active ingredient for improving the quality of bread after baking.

The present invention can be applied to existing bread-making methods such as the straight rice cake method and the medium seed method.
In addition, the present invention provides a method for producing an existing frozen bread dough, for example, a dough freezing method (freezing bread dough as it is), a divided dough freezing method (freezing after dividing the bread dough), a forming dough freezing method (bread dough being divided and molded) It can be applied to any method such as freezing afterwards) or post-freezing freezing method (freezing after dividing, forming and proofing bread dough).
In addition, the refrigeration means is not particularly limited. For example, any method such as air blast freezing, liquid nitrogen tunnel freezing, and stationary freezing in a freezer can be applied. However, it is more preferable that it can be frozen as quickly as possible.

  Examples of cereals that serve as raw materials for dough include wheat flour, barley flour, corn flour, and rice flour. What is necessary is just to use the mixing | blending suitable for the objective suitably according to the kind etc. of bread to manufacture.

The amount of carbohydrate added according to the present invention is not limited because the required amount varies depending on the type of bread, but as one guideline, it is preferably 0.1 to 25% by weight, preferably 1 to 15% based on the grain. Is more preferable.
If the added amount is less than 0.1% of the grain amount, it is presumed that the effect of suppressing freezing damage by sugars is lowered. On the other hand, when the addition amount is higher than 25% of the grain amount, it is assumed that the dough tends to droop and the form retainability decreases.

In addition, the saccharide according to the present invention and other improvers may be appropriately combined and added and blended. Thereby, the quality improvement effect of the bread after baking may be reinforced.
Examples of the improver include monosaccharides, oligosaccharides, sugar alcohols, polysaccharides, modified starches, fats and oils, emulsifiers (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid, etc. ) Oxidizing agent (eg, L-ascorbic acid, potassium bromate, etc.), reducing agent (eg, L-cysteine, etc.), organic acids, enzymes (eg, protease, amylase, lipase, phospholipase, glutathione degrading enzyme, etc.) , Inorganic salts, freeze-resistant yeast, amino acids, peptides, proteins and the like.

  In Example 1, the saccharide used in Examples described later was prepared. The outline of the preparation method of each carbohydrate (samples 1 to 14) is as follows.

<Sample 1>
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, α-amylase (trade name “Tamarmil (registered trademark)” manufactured by Novozymes, the same applies hereinafter) with a solid content of 0.2% was added. And liquefied with a jet cooker (temperature 110 ° C.). To this liquefied liquid, α-amylase was added at a solid content of 0.1%, and DE was measured over time. When DE reached 25, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling. It was. After this carbohydrate solution was subjected to activated carbon / ion purification / concentration, the concentrated solution was subjected to a chromatographic separation apparatus adjusted to separation conditions capable of recovering carbohydrates having chain length distribution and molecular weight distribution within a specific range. And the ratio of carbohydrates having a glucose polymerization degree of 600 or more is 28% in the total sugars, the ratio of sugars having a glucose polymerization degree of 200 to 600 is 60% in the total sugars, and the glucose polymerization degree is 40%. A carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 0.8% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 1.

<Sample 2>
Except for the setting of the chromatographic separation conditions, the ratio of carbohydrates having a glucose polymerization degree of 600 or more was 10% of the total carbohydrates and the ratio of carbohydrates having a glucose polymerization degree of 200 to 600 was the same as in sample 1. 30% of saccharides, and when the saccharides having a glucose polymerization degree of less than 40 are excluded, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is in the total saccharides including the main chain and the branched chain. A carbohydrate that is 0.4% of the total was obtained. The collected carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the sample 2 carbohydrate.

<Sample 3>
Except for the setting of the chromatographic separation conditions, the sample is the same as Sample 1. The proportion of carbohydrates with a glucose polymerization degree of 600 or more is 3% of the total carbohydrates, and the proportion of carbohydrates with a glucose polymerization degree of 200 to 600 is the total carbohydrates. 10% of the total, and when the sugar having a degree of glucose polymerization of less than 40 is excluded, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is 0% in the total carbohydrate including the main chain and the branched chain. .2% carbohydrate was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 3.

<Sample 4>
When DE reaches 10, the pH is adjusted to 4.0 with hydrochloric acid, the reaction is stopped by boiling, and the chromatographic separation conditions are set in the same manner as in sample 1. A sugar having a glucose polymerization degree of 600 or more is obtained. The ratio of the quality is 10% in the total sugar, and the ratio of the sugar having a glucose polymerization degree of 200 to 600 is 60% in the total sugar, and the sugar having a glucose polymerization degree of less than 40 is excluded. Thus, a carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars of 1.5% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 4.

<Sample 5>
In the same manner as in sample 4, the ratio of saccharides having a glucose polymerization degree of 600 or more is 5% in the total saccharides, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 22% in the total saccharides. Yes, when a saccharide having a glucose polymerization degree of less than 40 is excluded, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is 1.1% in the total saccharide including the main chain and the branched chain. Carbohydrate was obtained. The collected carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the sample 5 carbohydrate.

<Sample 6>
Except for the setting of the chromatographic separation conditions, the ratio of carbohydrates having a glucose polymerization degree of 600 or more was 40% of the total carbohydrates and the ratio of carbohydrates having a glucose polymerization degree of 200 to 600 was the same as in Sample 1. 30% of saccharides, and when the saccharides having a glucose polymerization degree of less than 40 are excluded, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is in the total saccharides including the main chain and the branched chain. A carbohydrate that is 0.4% of the total was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 6.

<Sample 7>
When the DE reached 30, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. In the same manner as in Sample 1, the ratio of saccharides having a glucose polymerization degree of 600 or more was reduced to total saccharides. Of sugars having a glucose polymerization degree of 200 to 600 in 21% of the total sugars, and excluding saccharides having a glucose polymerization degree of less than 40, from 40 or more constituent sugars Thus, a saccharide having a relative proportion of the straight chain portion of 0.4% of the total saccharide including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated, and pulverized with a spray dryer to obtain the saccharide of Sample 7.

<Sample 8>
Instead of the enzyme (α-amylase) used in sample 1, the pH is adjusted to 2.0 with hydrochloric acid, the mixture is decomposed to DE20 at a temperature of 130 ° C., neutralized with sodium hydroxide, and then this saccharide solution is added. Activated carbon / ion purification treatment, concentration, and spray drying were performed. And the ratio of saccharides having a glucose polymerization degree of 600 or more is 0% in the total sugars, the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 2% in the total sugars, and the glucose polymerization degree is 40%. A carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 0% of the total carbohydrate including the main chain and the branched chain was obtained. The collected carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the sample 8 carbohydrate.

<Sample 9>
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE6 was obtained. After stopping and purifying the enzyme reaction, the carbohydrate solution was supplied to the separation device. And the ratio of saccharides having a glucose polymerization degree of 600 or more is 40% in the total sugars, the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 5% in the total sugars, and the glucose polymerization degree is 40%. A carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 0.5% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated and powdered with a spray dryer to obtain the saccharide of Sample 9.

<Sample 10>
A high amylose corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE30 was reached. After stopping and purifying the enzyme reaction, the carbohydrate solution was supplied to the separation device. The ratio of saccharides having a glucose polymerization degree of 600 or more is 0% in the total sugars, the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 5% in the total sugars, and the glucose polymerization degree is 40%. A carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 0.2% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated and powdered with a spray dryer to obtain the saccharide of Sample 10.

<Sample 11>
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE12 was obtained. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to the separation device, the ratio of saccharides having a glucose polymerization degree of 600 or more is 40%, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is total sugar. The relative proportion of the straight chain portion composed of 40 or more constituent sugars in the case of removing carbohydrates having a glucose polymerization degree of less than 40 is 30% of the total sugar content in the total carbohydrates including the main chain and the branched chain. A carbohydrate of 0% was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 11.

<Sample 12>
Corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE10 was reached. After stopping and purifying the enzyme reaction, the carbohydrate solution was supplied to the separation device. And the ratio of saccharides having a glucose polymerization degree of 600 or more is 40% in the total sugars, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 30% in the total sugars. A carbohydrate having a relative proportion of a straight chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 2% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain the saccharide of Sample 12.

<Sample 13>
Corn starch slurry to which α-amylase with a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE7 was obtained. The pH was adjusted to 4.0 with hydrochloric acid, the reaction was stopped by boiling, and then adjusted to pH 6.0 with sodium hydroxide. To this, 0.02% amylase with respect to solids and 0.03% pullulanase with respect to solids were added and reacted until DE28. After adjusting the pH to 4.0 with hydrochloric acid and stopping the reaction by boiling, this carbohydrate solution was subjected to activated carbon / ion purification treatment and concentration. This concentrated solution was subjected to a chromatographic separation apparatus to remove a fraction having a polymerization degree of 10 or less. And the ratio of saccharides having a glucose polymerization degree of 600 or more is 0% in the total sugars, the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 1% in the total sugars, and the glucose polymerization degree is 40%. A carbohydrate having a relative proportion of a straight-chain portion composed of 40 or more constituent sugars in the case of removing less than the carbohydrate was 0.2% of the total carbohydrate including the main chain and the branched chain was obtained. The collected saccharide was purified and concentrated and powdered with a spray dryer to obtain the saccharide of Sample 13.

<Sample 14>
Isomalt-oligosaccharide (trade name “Isomalt 900”, manufactured by Showa Sangyo Co., Ltd.) is mixed 1: 3 on the saccharide of sample 13 on a solid basis, and the ratio of saccharides having a glucose polymerization degree of 600 or more is in the total saccharide. The proportion of saccharides having a glucose polymerization degree of 200 to 600 is 0.25%, and a saccharide having a glucose polymerization degree of less than 40 is excluded, and a linear portion comprising 40 or more constituent sugars A carbohydrate having a relative proportion of 0.05% of the total carbohydrate including the main chain and branched chain was obtained. This was pulverized with a spray dryer to obtain a carbohydrate of Sample 14.

The compositions of the prepared carbohydrates (samples 1 to 14) are shown in Tables 1 and 2.

  In Example 2, a butter roll was prepared using each saccharide prepared in Example 1, and the quality and the like were evaluated.

Prototype bread was produced according to the following procedure with the composition shown in Table 3.

First, mixing was performed. Mix the ingredients shown in Table 3 (other than margarine), mix with a vertical mixer for 3 minutes at low speed and 7 minutes at medium speed, then add the margarine, and again with the vertical mixer at low speed for 2 minutes and medium speed for 2 minutes. High speed for 1 minute. The kneading temperature (the temperature of the dough when the dough was rolled up) was 24 ° C.
Next, after a floor time of 20 minutes (the time for fermenting the dough, the same applies hereinafter), the dough is divided into 80 g portions, then a bench time of 20 minutes (the time for resting the dough after the dough is divided, The same applies hereinafter), and then formed into a roll mold.
Next, the formed bread dough was frozen to prepare a frozen bread dough. Freezing was performed for 60 minutes at -30 ° C, and after freezing, it was stored under -20 ° C.
Next, the frozen bread dough was thawed and subjected to secondary fermentation, and then baked to produce bread. Thawing was performed for 60 minutes at 20 ° C., secondary fermentation (proofing) was performed for 50 minutes under 38 ° C. conditions, and baking was performed for 10 minutes under 200 ° C. conditions.
The baked prototype bread was stored in a cold place all day and night, and then subjected to sensory evaluation.

The sensory evaluation was conducted by 7 expert panelists on the following items.
(1) Appearance (presence / absence of pear skin, burnt color, swelling)
(2) State of internal phase (fineness),
(3) softness of the inner phase,
(4) Moist feeling of the internal phase,
(5) Flavor, texture,
(6) Whether the softness of the inner phase is maintained even after a predetermined time has elapsed (the evaluation of this item was performed 24 hours after the sensory evaluation of the items (1) to (5)).

  Moreover, comprehensive evaluation was performed based on evaluation of each item of (1)-(6).

The results are shown in Tables 4 and 5.
The evaluation criteria for each item is `` ◎ '' when it is very good, `` ○ '' when it is very good, `` △ '' when it is slightly good, and when it is not different or bad compared to the control group Was “×”.
The evaluation criteria for comprehensive evaluation are “×” when the evaluation includes “×” evaluation, “△” when all evaluations are “△”, and “x” without “×” The case where “○” and “◎” were included but “×” was not included was defined as “「 ”.

As shown in Tables 4 and 5, the overall evaluation was high in samples 1 to 3, whereas the overall evaluation was low in samples 4 to 14.
This result shows that the saccharide according to the present invention (the proportion of saccharide having a glucose polymerization degree of 600 or more is 30% or less in the total saccharide, and the proportion of saccharide having a glucose polymerization degree of 200 to 600 is in the total saccharide. 10% to 100% of the total saccharides with a degree of glucose polymerization of less than 40, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is in the total saccharide including the main chain and the branched chain. This suggests that the quality of the final product after baking the bread can be improved when the frozen bread dough for butter roll bread is included. That is, this result suggests that the saccharide according to the present invention can be applied to frozen bread dough for bread having a large amount of fats, sugars, dairy products, eggs and the like.

  In Example 3, bread was prepared using each saccharide prepared in Example 1, and its quality and the like were subjected to sensory evaluation.

Table 6 shows the composition of the medium seeds and Table 7 shows the composition of the main shell. In addition, the carbohydrate of the sample 3 prepared in Example 1 was used for the carbohydrate.

  Prototype bread was produced according to the following procedure by the medium seed method.

First, a medium seed process was performed.
The materials shown in Table 6 were mixed and kneaded with a vertical mixer for 3 minutes at low speed and 1 minute at medium speed. The soaking temperature was 24 ° C. Next, the kneaded dough was allowed to stand at 28 ° C. for 4 hours and fermented.

Subsequently, the main process was performed.
Mix the materials shown in Table 7 (other than shortening) into the middle seed, mix with a vertical mixer for 3 minutes at low speed, 2 minutes at medium speed, 1 minute at high speed, then add shortening, and again at low speed for 1 minute. Chaotic for 2 minutes at medium speed and 3 minutes at high speed.
Next, after a floor time of 20 minutes, the dough was divided into 440 g pieces, and then formed into a one-loaf mold after a bench time of 20 minutes.
Next, the formed bread dough was frozen to prepare a frozen bread dough. Freezing was performed for 60 minutes at -30 ° C, and after freezing, it was stored under -20 ° C.
Next, the frozen bread dough was thawed and subjected to secondary fermentation, and then baked to produce bread. Thawing was performed for 60 minutes under 20 ° C conditions, secondary fermentation (proofing) was performed for 60 minutes under 38 ° C conditions, and baking was performed for 25 minutes under 210 ° C conditions.
The baked prototype bread was stored in a cold place all day and night, and then subjected to sensory evaluation.
The sensory evaluation items and evaluation criteria are the same as in Example 2.

The results are shown in Table 8.
The average volume of the baked bread was 2120 cm ^{3 in} the control group, 2370 cm ^{3 in} the test group 1, 2420 cm ^{3 in} the test group 2, and 2290 cm ^{3 in} the test group ³ , respectively.

As shown in Table 8, the quality of the produced bread was improved in each test group as compared to the control group.
This result shows that the saccharide according to the present invention (the proportion of saccharide having a glucose polymerization degree of 600 or more is 30% or less in the total saccharide, and the proportion of saccharide having a glucose polymerization degree of 200 to 600 is in the total saccharide. 10% to 100% of the total saccharides with a degree of glucose polymerization of less than 40, the relative proportion of the straight chain portion composed of 40 or more constituent sugars is in the total saccharide including the main chain and the branched chain. It is suggested that the quality of the final product after baking the bread can be improved when the frozen bread dough for bread is included in the frozen bread dough for bread. That is, this result suggests that the saccharide according to the present invention can also be applied to frozen bread dough for bread with a small amount of fats and sugars and the like.

  In addition, this experimental result shows that the quality improvement effect with respect to bread after baking is acquired at least, when the addition amount of the saccharide | sugar which concerns on this invention is 1-10 weight% with respect to cereals.

  According to the present invention, the quality of bread after baking can be improved. Therefore, the present invention is industrially advantageous in that it can provide breads with good flavor and quality in a distribution form using frozen bread dough.

The conceptual schematic diagram which shows the glucose polymerization degree of the saccharide | sugar which concerns on this invention. The conceptual schematic diagram which shows the structure of the saccharide | sugar which concerns on this invention.

Explanation of symbols

M Main chain B Branch chain

Claims (7)

  The ratio of saccharides having a glucose polymerization degree of 600 or more is 30% or less in the total sugars, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 10% to 100% in the total sugars. The relative proportion of the straight chain portion composed of 40 or more constituent sugars when the sugar of less than 40 degrees is removed is 0.1 to 1.0% in the total carbohydrate including the main chain and the branched chain. A method for improving bread quality, which comprises improving the quality of bread after baking by adding sugar to the frozen bread dough. The bread quality improving method according to claim 1, wherein the quality is any one or more of the following (1) to (6).
(1) Appearance quality.
(2) The fineness of the inner phase.
(3) Softness of the inner phase.
(4) Moist feeling of the inner phase.
(5) Flavor and texture.
(6) Maintenance of the softness of the inner phase.
The ratio of saccharides having a glucose polymerization degree of 600 or more is 30% or less in the total sugars, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 10% to 100% in the total sugars. The relative proportion of the straight chain portion composed of 40 or more constituent sugars when the sugar of less than 40 degrees is removed is 0.1 to 1.0% in the total carbohydrate including the main chain and the branched chain. A method for producing frozen bread dough, comprising at least a procedure for containing a carbohydrate.
As an active ingredient for improving the quality of bread after baking, it is a saccharide to be contained in frozen bread dough,
The ratio of saccharides having a glucose polymerization degree of 600 or more is 30% or less in the total sugars, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 10% to 100% in the total sugars. The relative proportion of the straight chain portion composed of 40 or more constituent sugars when the sugar of less than 40 degrees is removed is 0.1 to 1.0% in the total carbohydrate including the main chain and the branched chain. Carbohydrates.
  A frozen bread dough containing the carbohydrate according to claim 4. Bread produced using the frozen bread dough according to claim 5.
Use for frozen dough,
The ratio of saccharides having a glucose polymerization degree of 600 or more is 30% or less in the total sugars, and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is 10% to 100% in the total sugars. The relative proportion of the straight chain portion composed of 40 or more constituent sugars when the sugar of less than 40 degrees is removed is 0.1 to 1.0% in the total carbohydrate including the main chain and the branched chain. Use of carbohydrates to improve the quality of bread after baking.

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