JP2007267691A - Frozen bread dough and bread using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen bread dough easily dispersing vegetable sterols without forming undissolved lumps during preparation of the dough, suitable for food industrial production and preparing sufficiently puffed bread when baked though the dough is the frozen dough, and to provide the bread using the frozen bread dough. <P>SOLUTION: The frozen bread dough is obtained by formulating a complex of the vegetable sterols with an egg yolk lipoprotein. Furthermore, the bread is prepared by using the complex. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a frozen bread dough using plant sterols and a bread using the frozen bread dough. Specifically, by blending a complex of plant sterols and egg yolk lipoprotein, the plant sterols can be easily dispersed without lumping during dough preparation, and suitable for food industrial production. The present invention relates to a frozen bread dough that can obtain a fully swollen bread when baked, and a bread using the same.

In recent years, freshly baked bread has come to be sold with increasing consumer gourmet preferences. However, in order to sell freshly baked bread, it was necessary to prepare the dough early in the morning, followed by fermentation and baking, which was very time-consuming. Therefore, a so-called bake-off bakery has been developed mainly in cafes and restaurants in which dough is stored frozen in the manufacture and sale of bread, thawed and baked before sale, and freshly baked bread is provided to consumers.

Frozen dough used for these is “frozen ball dough” frozen before molding, “frozen dough” frozen after molding, and frozen after final fermentation after molding, depending on the freezing stage There is “Frozen and frozen dough”, and frozen ball dough and frozen molded dough are generally used.

However, when the dough is frozen, the bread dough may be damaged if the yeast is damaged by freezing or the gluten film is destroyed. This prevents the baked bread from expanding sufficiently after thawing. There was a problem such as.

Conventionally, techniques for solving the above-mentioned problems include, for example, frozen bread dough (Patent Document 1: Japanese Patent Laid-Open No. 2002-186408) containing pregelatinized starch and sugar alcohol, wheat straw, ascorbic acid, cellulase and the like. Bread dough improving agents (Patent Document 2: Japanese Patent Application Laid-Open No. 2004-113051) and frozen pizza dough (Patent Document 3: Japanese Patent Application Laid-Open No. 2003-274844) to which pectin is added in an amount of 0.4 to 5% have been proposed. .

There are various methods as described above for solving the problem that bread using frozen dough is difficult to swell, but none of them uses a physiologically active substance. If the same effect can be obtained with a physiologically active substance, the obtained bread is expected to have the physiologically active function of the physiologically active substance, and is two birds with one stone.

Then, this inventor examined paying attention to plant sterols, such as a plant sterol and a plant stanol which are known to have the function to reduce the total cholesterol level and low density lipoprotein-cholesterol level in blood. . First, the present inventors tried to prepare bread dough by adding only plant sterols. However, since the powdered or flaky plant sterols that are commercially available as food processing raw materials tend to become lumps when preparing dough by mixing with flour or the like, it is difficult to uniformly disperse them. It has been difficult to produce the food industry stably using the above.

Regarding the addition of plant sterols to bread, Patent Document 4 (Japanese Patent Application Laid-Open No. 2003-259794) discloses that the content of plant sterols relative to flour is a specific amount, and heat treatment is performed in the presence of flour to produce free-type plants. By reducing sterols, processed foods that have been prevented from adversely changing the texture derived from the added plant sterols, specifically, bread, sponge cakes or fried noodles without a rough feeling can be obtained. Are listed. Patent Document 5 (Japanese Patent Application Laid-Open No. 2002-84962) describes that a bakery product having a soft and light texture can be obtained by using plant sterol and lecithin together as an emulsifier. However, in these patent documents, there is no description or suggestion about the effect that a plant sterol is added to the frozen bread dough and that a fully swollen bread can be obtained.

JP 2002-186408 A JP 2004-113051 A JP2003-274844 JP 2003-259794 A JP 2002-84962 A WO2005 / 041692

Therefore, an object of the present invention is to easily disperse plant sterols at the time of dough preparation and is suitable for food industrial production. A frozen bread dough that can be obtained and a bread using the same are provided.

As a result of intensive research to achieve this object, the present inventor has unexpectedly found that if a complex of plant sterols and egg yolk lipoprotein is blended, the plant sterols will be damped in the dough. In addition, the frozen bread dough of the present invention blended with the above-mentioned composite can be easily dispersed without swelling sufficiently even when baked despite being a frozen dough. I finally found that I could get bread, and finally came to complete the present invention.

That is, the present invention
(1) Frozen bread dough comprising a complex of plant sterols and egg yolk lipoprotein,
(2) The frozen bread dough according to (1), wherein the composition ratio of the plant sterols and egg yolk lipoprotein of the complex is 5 to 232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein,
(3) The frozen bread dough according to any one of (1) and (2) (4) (1) to (3), wherein 0.05 to 10% of the complex is blended with respect to flour. Bread
It is.

In addition, the present applicant has already applied for a complex of the above-mentioned plant sterols and egg yolk lipoprotein (Patent Document 6: WO2005 / 041692). However, the application does not consider any combination of the composite with frozen bread dough.

According to the present invention, the plant sterols can be easily dispersed without becoming lumpy at the time of dough preparation, and is suitable for food industrial production. It is possible to provide a frozen bread dough from which the bread can be obtained, and bread using the same. Therefore, further expansion of the frozen bread dough market can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The frozen bread dough of the present invention is characterized in that a complex of plant sterols and egg yolk lipoprotein is blended, whereby the plant sterols can be easily dispersed without becoming lumps when preparing the dough. It is suitable for production, and despite the fact that it is a frozen dough, it has the effect of being able to obtain a bread that is fully swollen when baked. Here, as frozen bread dough of the present invention, flour such as soft flour, medium flour and strong flour, flour such as rye flour and rice flour is used as the main raw material, and after adding kneading sources such as water and yeast to this, kneading Frozen fermented dough, such as “frozen ball dough” frozen before molding, “frozen molded dough” frozen after molding, “frozen dough after frozen” after final fermentation after molding, etc. Those frozen at any stage are included. Specific examples of bread using the frozen bread dough of the present invention include bread, croissant, table roll, butter roll, copper bread, French bread, buns, Danish pastries, pizza, and bagels.

The egg yolk lipoprotein of the present invention is a complex composed of an egg yolk protein, a phospholipid having a hydrophilic part and a hydrophobic part, and a neutral lipid such as triacylglycerol and cholesterol. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, phospholipase A ₁ , phospholipase 1 such as enzyme treatment with A ₂ , phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing which performed the seed | species or 2 or more types of processing etc. is mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions of plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.

As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols having an average particle diameter exceeding 50 μm, a homogenizer (TK Mycoloyder: manufactured by Primix Co., Ltd., etc.) is used to produce a composite by stirring and mixing with egg yolk. ) Is preferably used while stirring and mixing while reducing the size of the plant sterol particles. As a result, a complex of plant sterols and egg yolk lipoprotein is easily formed, and when the complex is blended, the texture of bread can be hardly affected.

The complex of plant sterols and egg yolk lipoprotein for blending into the frozen bread dough of the present invention is preferably a powdery form of 10 μm or less of the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein. It is obtained by stirring and mixing plant sterols and egg yolk in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more, and examples thereof include egg white liquid in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the egg yolk solid content, although it depends on the amount of plant sterols to be added thereafter. 20 ° C.), however, it is preferable to heat the mixture at 45 to 55 ° C. because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by Primix). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium. However, in the composite dispersed in an aqueous medium, the amount of the composite in the frozen bread dough may be limited. For this reason, it is preferable to use a dry composite by performing a drying treatment such as spray drying or freeze drying. In addition, you may mix | blend another raw material with a composite_body | complex in the range which does not impair the effect of this invention.

The complex of plant sterols and egg yolk lipoprotein used in the present invention is such that the composition ratio of plant sterols and egg yolk lipoprotein as the raw material is 5 to 232 parts of plant sterols relative to 1 part of egg yolk lipoprotein. Preferably, the composition ratio corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids because egg yolk lipoprotein is present in about 80% of egg yolk solids. As will be described later, in the complex having water dispersibility, when the plant sterols are formed in the above range with respect to 1 part of egg yolk lipoprotein, the complex cannot be formed if the plant sterols are less than the above range. The egg yolk lipoprotein may remain and the flavor of bread may be impaired by the egg yolk flavor. On the other hand, if it exceeds the above range, the plant sterols are difficult to form a complex having water dispersibility. It is not preferable because it is difficult to produce an effect that the plant sterols can be easily dispersed without causing lumps when preparing the dough.

0.05-10% is preferable with respect to flour, and, as for the compounding quantity of the complex of the plant sterols and egg yolk lipoprotein used for the frozen bread dough of this invention, 0.2-8% is more preferable. When the amount of the composite is less than the above range, it is not preferable because it is difficult to obtain a sufficiently swollen bread when baked. On the other hand, when the amount is more than the above range, the whole bread tends to be powdery.

The frozen bread dough of the present invention may be blended with flour such as wheat flour, water, yeast and other expanded sources and raw materials other than the complex as long as the effects of the present invention are not impaired. Examples of such raw materials include nuts such as walnuts, almonds and sesame, fruits such as raisins, apricots, blueberries and cranberries, vegetables such as carrots, tomatoes and spinach, powdered milk, raw milk, condensed milk, cheese, raw Dairy products such as cream and yogurt, eggs such as dried egg white and dried whole eggs, sugars such as sucrose, glucose, maltose, dextrin, sugar alcohol, cacao such as cacao mass and cacao butter, rapeseed oil, egg yolk oil, shortening, Fats and oils such as butter, margarine, lard, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, minerals such as calcium lactate, calcium carbonate, heme iron, zinc, copper, yeast food, salt, pepper etc. Can be mentioned.

The frozen bread dough of the present invention can be produced according to a conventional method for producing frozen bread dough, except that the above-mentioned complex of plant sterols and egg yolk lipoprotein is blended. That is, first, bread dough blended with the complex is prepared according to a known straight rice method (straight method), medium seed method, or the like. Here, since the composite is used in the present invention when mixing the blended raw materials, even if the above-mentioned dry composite is used as the composite of the present invention, the aqueous medium generated in the preparation process of the composite is used. Whether using a dispersed complex or a mixture of the above-mentioned dried complex with an aqueous medium, it is possible to easily disperse and mix plant sterols without causing lumps with a food processing apparatus such as a stirring mixer. . Next, the obtained dough is frozen. The freezing time is not particularly limited, and it may be frozen at any stage such as “frozen dough”, “frozen molded dough”, “frozen frozen dough”. The refrigeration method is not particularly limited and may be any general refrigeration method. However, quick refrigeration is preferably performed using an air blast freezer.

The frozen bread dough of the present invention produced as described above is suitable for the food industry because it can easily disperse plant sterols at the time of dough preparation, and it is a frozen dough, A sufficiently swelled bread can be obtained. The reason why such an effect is obtained is not clear, but is presumed as follows. First, plant sterols have the property of floating on the water surface even after being subjected to a dispersion treatment in water, but the composite used in the present invention has the property of dispersing in water as will be described later. It is inferred that the body is in a state where the amphiphilic egg yolk lipoprotein is attached to the surface of the plant sterols with the hydrophobic part facing the surface of the plant sterols which are hydrophobic and the hydrophilic part facing the outside. The complex in such a state does not solidify each other, but rather has an affinity with wheat flour and the like. As a result, plant sterols are easily dispersed without becoming lumps when preparing the dough, and gluten in the dough It is presumed that the film can penetrate into the film and strengthen the structure of the film so that it is not easily damaged by freezing. As a result, it is possible to obtain a fully swollen bread when baked.

Hereinafter, the complex of plant sterols and egg yolk lipoprotein used in the present invention and frozen bread dough formed by blending the same will be described in detail based on examples and the like. The present invention is not limited to these.

[Preparation Example 1]: Analysis of components of complex and composition ratio of plant sterols of complex to egg yolk lipoprotein First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, about egg yolk lipoprotein in egg yolk solids) 2 g) was added with 95 g of fresh water, and stirred for 1 minute at 2000 rpm with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred at 10,000 rpm for 5 minutes. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model C-108ND manufactured by Kokusan Centrifuge Co., and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that in the absorbance at 440 nm, which is an index of the fat content in the filtrate, the filtrate of Preparation Example 1-1 has a significantly higher absorbance than that of Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that the absorbance at 440 nm, which is an index of the fat content in the filtrate, has a significantly lower absorbance than the preparation example 1-1, and the fat content is clearly less than that in Preparation Example 1-1.

From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is presumed that Therefore, it can be seen that 5 parts or more of plant sterols are required for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2]: Composition ratio of complex plant sterols and egg yolk lipoproteins The amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs By changing as shown in Table 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and the preferred composition ratio of plant sterols and egg yolk lipoprotein was examined from the dispersibility of this dispersion.

That is, fresh water was added to egg yolk liquid (solid content: 45%) taken out by splitting chicken eggs, and stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.) to prepare a yolk dilution Thereafter, the mixture was heated to 45 ° C., and plant sterols (same as in Preparation Example 1) were gradually added while stirring at 5000 rpm. When the addition was completed, the plant sterols and egg yolk lipoproteins were further stirred at 10,000 rpm. A dispersion of the composite was obtained.

Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was carried out at room temperature (20 ° C.) with the degree of vacuum being 10 mmHg or less. These results are shown in Table 3.

The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred at a rotational speed for 30 minutes to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion of the composite was dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a dry composite (using sterilized egg yolk). The composition ratio of the complex was 8.9 parts plant sterol to 1 part egg yolk solids, and 11.1 parts plant sterol to 1 part egg yolk lipoprotein.

[Example 1] White bread Frozen bread dough having the following composition was prepared. That is, it is obtained in flour, yeast food and Preparation Example 3 while stirring raw yeast dissolved in white sucrose, salt, fresh water and water into a stirrer (CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.) and stirring at low speed. The dried composite was added and mixed for 4 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. Next, the shortening was added, and kneaded at low speed for 1 minute, medium high speed for 2 minutes, and high speed for 1 minute to obtain a dough. At this time, the dried composite could be easily dispersed without becoming lumps. The obtained dough was subjected to primary fermentation at 28 ° C. and 85% humidity for 80 minutes, degassed, and subjected to secondary fermentation at 28 ° C. and 85% humidity for 30 minutes. The fermented dough is rounded 200 g at a time, and after a bench time of 30 minutes, the frozen bread dough (frozen ball dough) is made by freezing so that the core temperature of the bread is -15 ° C at -1 ° C / min. The obtained frozen bread dough was stored at -20 ° C for one week. In addition, the compounding quantity of the complex of plant sterols and egg yolk lipoprotein was 2% in conversion of dry matter with respect to flour.

The stored frozen bread dough was thawed at 20 ° C. for 30 minutes until the dough became soft, molded, and packed into a pullman mold (packed in 4 pieces, 2 cocoons). Next, proofing is performed so that the size is about 75% of the mold for 40 minutes at 38 ° C. and 85% humidity, the dough is put in an oven, baked at 200 ° C. for 30 minutes, and then heated at room temperature to remove from the mold. Removed and obtained 2 loaf of bread.

<Combination of bread>
2000g flour
40g raw yeast
East food 2g
100g white sugar
40g of salt
Shortening 80g
Shimizu 1400g
40 g of dry complex (Preparation Example 3)

[Example 2] Table roll A frozen bread dough having the following composition was prepared. In other words, in a stirrer (CS-20 manufactured by Kanto Blender Kogyo Co., Ltd.), white yeast dissolved in white sugar, salt, fresh water, whole milk powder, whole egg, water and stirred at low speed, flour, yeast food and The dry composite obtained in Preparation Example 3 was charged and mixed for 4 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. Next, the shortening was added, and kneaded at a low speed of 2 minutes, a medium high speed of 3 minutes, and a high speed of 1 minute to obtain a dough. At this time, the dried composite could be easily dispersed without becoming lumps. The obtained dough was subjected to primary fermentation at 28 ° C. and humidity 85% for 80 minutes, degassed, and subjected to secondary fermentation at 28 ° C. and humidity 85% for 20 minutes. The fermented dough is rounded 50 g at a time, and after a bench time of 30 minutes, the frozen bread dough (frozen ball dough) is made by freezing so that the core temperature of the bread is -15 ° C at -1 ° C / min. The obtained frozen bread dough was stored at -20 ° C for one week. In addition, the compounding quantity of the complex of plant sterols and egg yolk lipoprotein was 1% in dry matter conversion with respect to flour.

Thaw the obtained frozen bread dough at 10 ° C for 60 minutes until the dough is soft, stretch into a teardrop shape, wind from thick to thin, and then mold for 40 minutes at 38 ° C and 85% humidity. After performing, it put into oven, baked at 200 degreeC for 10 minute (s), and took a heat at room temperature, and obtained the table roll.

<Table roll formulation>
2000g flour
60g raw yeast
East food 2g
160g white sugar
40g of salt
Shortening 260g
60g whole milk powder
160g whole egg
Shimizu 1200g
Dry complex (Preparation Example 3) 20g

[Example 3] Croissant A frozen bread dough having the following composition was prepared. In other words, in a stirrer (Kanto Blender Kogyo Co., Ltd., CS-20), raw white sugar, salt, whole egg, whole milk powder, fresh water, and raw yeast dissolved in water are added and stirred at low speed while flour, yeast food and The dry composite obtained in Preparation Example 3 was added and kneaded for 2 minutes at low speed and for 3 minutes at high speed. Next, the margarine was added and kneaded at a low speed of 1 minute and a high speed of 6 minutes to obtain a dough. At this time, the dried composite could be easily dispersed without becoming lumps. The obtained dough was fermented at 28 ° C. and 75% humidity for 25 minutes. After extending the fermented dough to a thickness of 2 cm, it was refrigerated in a refrigerator at 4 ° C. for 3 hours. Folding the refrigerated dough three times using butter for folding, cut into 45g triangles, mold into croissants, and the center temperature of the bread will be -15 ° C at -1 ° C / min The frozen bread dough (frozen molded dough) was manufactured, and the obtained frozen bread dough was stored at -20 ° C for one week. In addition, the compounding quantity of the complex of plant sterols and egg yolk lipoprotein was 5% in conversion of dry matter with respect to flour.

The obtained frozen bread dough was thawed at 10 ° C. for 60 minutes, and proofed at 32 ° C. and 75% humidity for 60 minutes. The obtained dough was baked in an oven at 210 ° C. for 20 minutes and heated at room temperature to obtain a croissant.

<Mixed croissant>
1000g of flour
60g raw yeast
East food 2g
80g white sugar
Egg 100g
18g of salt
20g milk powder
510g of water
Margarine 60g
50 g of dry complex (Preparation Example 3)
Folding butter 400g

[Control Examples 1-3]
In Examples 1 to 3, except that the dry complex was not used and the bread dough was used as it was without being frozen, the same composition and production method as in Examples 1 to 3 respectively were used for bread (Control 1), table roll ( Control example 2) and croissant (control example 3) were obtained, respectively.

[Comparative Examples 1-1 to 1-3]
In Examples 1 to 3, except that a dry complex was not used, frozen bread dough was prepared by the same composition and manufacturing method as in Examples 1 to 3, and bread (Comparative Example 1-1) using each frozen bread dough, Comparative Example 1-2) and croissant (Comparative Example 1-3) were obtained.

[Comparative Examples 2-1 to 2-3]
In Examples 1-3, dough for bread with the same composition and production method as Examples 1-3 except that plant sterols (same as Preparation Example 1) which are the raw materials of the composites were used instead of the dry composites (Comparative Example 2-1), a cloth for table roll (Comparative Example 2-2), and a cloth for croissant (Comparative Example 2-3) were prepared.

[Test example]
For each of the fabrics obtained in Examples 1 to 3, Comparative Examples 1-1 to 1-3 and Comparative Examples 2-1 to 2-3, the presence or absence of lumps during the fabric preparation was visually confirmed. Further, the degree of swelling of each bread obtained in Examples 1 to 3 and Comparative Examples 1-1 to 1-3 was evaluated with reference to Comparative Examples 1 to 3. The results are shown in Table 4. In addition, Comparative Examples 2-1 to 2-3 in which plant sterols alone were blended stopped the subsequent preparation because of the occurrence of plant sterol lumps in the dough as shown in Table 4, and did not evaluate the degree of bread swelling It was.

From Table 4, each bread using frozen bread dough blended with a complex of plant sterols of Examples 1 to 3 and egg yolk lipoprotein can be easily dispersed without damaging plant sterols during dough preparation, And although it is frozen dough, it can be understood that bread swelled sufficiently to the same extent as each bread of Control Examples 1 to 3 that was not frozen when baked was obtained. On the other hand, each bread using the additive-free frozen bread dough of Comparative Examples 1-1 to 1-3 clearly had less swelling than each of the breads of Comparative Examples 1-3. Moreover, the dough of Comparative Examples 2-1 to 2-3 in which plant sterols were blended instead of the composites produced plant sterol lumps during dough preparation. The same result was obtained when the plant sterol, which is the raw material of the composite, was changed to a plant stanol.

Claims (4)

A frozen bread dough comprising a complex of plant sterols and egg yolk lipoprotein. The frozen bread dough according to claim 1, wherein the composition ratio of the plant sterols to the egg yolk lipoprotein in the complex is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein. The frozen bread dough according to claim 1 or 2, wherein 0.05 to 10% of the complex is blended with respect to flour. Bread formed by baking the frozen bread dough according to any one of claims 1 to 3.