JP2021048792A - Oil and fat composition for frozen bread after baking and frozen bread after baking - Google Patents

Abstract

To provide an oil and fat composition for frozen bread after baking, which prevents crust removal and shrinkage of bread during the storage of the frozen bread, and gives such bread as to have sufficient volume even after thawing of the stored frozen bread and have excellent chewy feeling.SOLUTION: There is provided an oil and fat composition for frozen bread after baking, the composition comprising L-cystine in edible oil and fat. Preferably, there is provided an oil and fat composition for frozen bread after baking, the composition further comprising glucoamylase in edible oil and fat. By using the oil and fat composition for frozen bread after baking of the present invention, it is possible to prevent crust removal and shrinkage of bread during the storage of the frozen bread and give such bread as to have sufficient volume even after thawing of the stored frozen bread and have excellent chewy feeling.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for frozen bread after baking, which does not peel off during frozen storage, does not shrink even after thawing in frozen storage, and can obtain bread having sufficient volume and firmness.

The baked frozen bread in the present invention is a bread obtained by molding a dough fermented with yeast, baking it, and then quick-freezing it.
After baking, the frozen bread can be eaten by thawing or rebaking at room temperature according to the consumer's timing. In addition, compared to bread sold at room temperature in retail stores and retail bakeries, frozen bread after baking has the advantage of having a longer shelf life. Therefore, it is widely used from homes to restaurants, and demand is expected to increase in the future market.
However, the frozen bread after baking has a problem that the skin peels off during the frozen storage, the bread shrinks after the frozen storage and thaw, and the volume and the firmness are reduced. This is because drying proceeds during frozen storage, especially in the crust portion having a low water content. Bread that has peeled and shrunk has a poor appearance, and also has a deteriorated texture, resulting in a decrease in commercial value.
From the above, in the post-baking frozen bread, there is a demand for a post-baking frozen bread that prevents peeling during frozen storage, prevents the bread from shrinking during frozen storage and thawing, and has good volume and firmness.

A quality improver containing glycine and 5 monosaccharides and / or 6 monosaccharides as active ingredients in a dough is disclosed in order to suppress peeling of frozen bread after baking (Patent Document 1). However, with this technique, the volume and firmness of bread are poor after baking and after freezing and thawing, and a satisfactory appearance cannot be obtained. Further, a crust modifier applied to the surface of the dough before baking is disclosed in order to suppress cracks and peeling of the crust portion (outer portion of the bread after baking) of the bread product (Patent Document 2). However, with this technique, the volume and firmness of bread are not good after baking and after freezing and thawing, and peeling occurs during freezing and storage. Further, as a technique for improving the volume and texture of frozen bread dough after baking, a frozen bread dough in which cystine and / or calcium stearyl lactate is added to wheat flour having a protein content of 14% or more is disclosed (Patent Document 3). However, this technology is a technology that produces bread dough by adding cystine directly to wheat flour and freezes the bread dough before baking.Since cystine is not dispersed in oil, the combined effect of cystine and oil cannot be obtained, and cystine Due to the water retention of the dough, ice crystals are generated in the frozen bread dough during freezing, which affects the formation of gluten. Therefore, when the frozen bread dough is baked and then frozen again, the volume and firmness of the bread are reduced, and the bread is stored frozen. Peeling occurs inside.
From the above, in the frozen bread after baking, peeling is prevented during frozen storage, shrinkage of the bread is prevented during freezing storage and thawing, and bread having good volume and firmness has not been obtained by conventional techniques.

International Publication No. 2013/154030 JP-A-2018-143143 Japanese Unexamined Patent Publication No. 3-183431

The present invention provides an oil / fat composition for frozen bread after baking, which suppresses peeling and shrinkage of bread during frozen storage, has a sufficient volume even after thawing in frozen storage, and can obtain bread with a good chewy texture. Is.

As a result of diligent studies, the inventor has found that the combination of edible oils and fats and L-cystine solves the above-mentioned problems, and further finds that the combination of glucoamylase enhances the effect, and completes the present invention. I came to do it.
That is, the present invention is the following invention.
[1] An oil / fat composition for frozen bread after baking containing (B) L-cystine in (A) edible oil / fat.
[2] The oil / fat composition for frozen bread after baking according to [1], which contains (C) glucoamylase in edible oil / fat.
[3] A post-baking frozen bread containing 0.5 to 2.0 parts by mass of the oil / fat composition for a post-baking frozen bread according to [1] or [2] with respect to 100 parts by mass of flour.

According to the present invention, there is provided an oil / fat composition for frozen bread after baking, which suppresses peeling and shrinkage of bread during frozen storage, has a sufficient volume even after frozen storage and thawing, and can obtain bread with a good chewy texture. can do.

[Fat composition for frozen bread after baking]
The oil / fat composition for frozen bread after baking of the present invention is characterized by containing (A) edible oil / fat and (B) L-cystine, and can further contain (C) glucoamylase. The oil-and-fat composition for frozen bread after baking of the present invention can exert its effect in any form of shortening, water-in-oil emulsion or oil-in-water emulsion.
Hereinafter, the present invention will be described in more detail.

((A) Edible oils and fats)
(A) As edible fats and oils, edible fats and oils can be used. Specifically, natural animal and vegetable fats and oils such as beef fat, pork fat, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, and fats and oils. Examples thereof include these hydrogenated oils, extremely hydrogenated oils, ester exchange oils and the like, and these are appropriately selected according to the purpose and used alone or in combination of two or more. By containing (B) L-cystine and (C) glucoamylase in (A) edible oil and fat, these materials can be uniformly dispersed in the bread dough, and the effect can be fully exerted. On the contrary, when these materials are not contained in (A) edible oils and fats and are added individually to bread dough, it cannot be expected that the effects of the present invention can be sufficiently obtained.

((B) L-cystine)
The (B) L-cystine used in the present invention is one of the amino acids, and is characterized by having a structure in which two cysteine molecules are connected by a disulfide bond. Since L-cystine reinforces gluten by binding to gluten, the volume of bread during baking is improved, and the shrinkage of bread after freezing, storage and thawing is prevented. In general, bread with improved volume tends to shrink downward after baking and becomes a bread with a shape that spreads horizontally, so-called bread with reduced waist retention, but the gluten reinforcement effect of L-cystine does not reduce waist retention. As a result, the volume and waist of the bread are improved.

Further, by dispersing L-cystine in the fat and oil, a good hydration state is formed in the bread dough due to the combined effect of L-cystine and the fat and oil, and more water can be retained in the dough, and the water content at the time of baking can be maintained. It has the effect of preventing evaporation. Therefore, in the frozen pan after baking, peeling during frozen storage due to drying can be suppressed.

The average particle size of (B) L-cystine is not particularly limited, but is preferably 100 μm or less, more preferably 50 μm or less, and particularly preferably 30 μm or less. The finer the average particle size of L-cystine, the more it acts on the inside of gluten in the bread dough, so that the effect of reinforcing gluten is further exerted. Further, by reducing the average particle size, the dispersibility in edible oils and fats is excellent, so that the gluten reinforcing effect of L-cystine can be more stably exhibited.
The average particle size of L-cystine in the present invention was measured using a laser diffraction type particle size distribution measuring device (SALD-2100: manufactured by Shimadzu Corporation).

The content of (B) L-cystine is 0.01 to 1 part by mass, more preferably 0.03 to 0.5 part by mass, and further preferably 0. It is 03 to 0.3 parts by mass. At a content in this range, the effect of cystine on bread can be more exerted.

The L-cystine that can be used in the present invention is not limited to its form or origin. L-cystine is commercially available, and examples thereof include "L-cystine" of Topro Co., Ltd.

((C) Glucoamylase)
The (C) glucosidase used in the present invention is also called amyloglucosidase or exo-1,4-α-D-glucosidase, and is a kind of starch-degrading enzyme (amylase). Since glucoamylase is an exo-type enzyme, the α-1,4 glucoside chains of amylose and amylopectin, which are constituents of starch, can be cleaved from the non-reducing end in glucose units. The glucoamylase that can be used in the present invention does not limit its form or origin.
Glucoamylase breaks down starch to produce glucose, which binds to water, making it easier to retain water throughout the dough. In addition, when used in combination with L-cystine, the gluten-reinforcing effect of L-cystine makes it difficult for water bound to glucose to be released to the outside, further improving the water retention effect. Therefore, it is possible to further prevent peeling during frozen storage, shrinkage of bread after freezing and thawing, and reduction in volume and waist retention.

The content of (C) glucoamylase is 0.1 to 2 parts by mass, preferably 0.4 to 1.5 parts by mass, based on an active amount of 1275 u / g with respect to 100 parts by mass of edible fats and oils. More preferably, it is 0.6 to 1 part by mass. At a content in this range, the effect of glucoamylase on bread can be more exerted.
For example, the meaning of 0.1 to 2 parts by mass based on the activity amount of 1275 u / g with respect to 100 parts by mass of food fat and oil can be converted into an activity amount of 127.5u to 2550u with respect to 100 g of edible fat and oil. ..
As such glucoamylase, for example, "GRINDAMYL AG 1500 / C" manufactured by Danisco and "AMG 1100 BG" manufactured by Novozymes can be presented. The name of the enzyme is a trade name.

(C) The amount of activity of glucoamylase is measured by decomposing starch with glucoamylase and quantifying the amount of glucose produced by the glucose oxidase method. The amount of enzyme that produces 1 μmol of glucose per minute is represented as 1u.

Specifically, the amount of activity of (C) glucoamylase is measured by the following procedure.
-Mix 1 ml of 2% soluble starch and 0.2 ml of 0.2 M acetate buffer to prepare a substrate solution, and incubate at 40 ° C. for 5 minutes.
-Next, 0.1 ml of the sample enzyme solution [enzyme solution in which 1000 mg of the sample enzyme is accurately dissolved in 100 ml of distilled water] is added to the substrate solution, mixed well, and then incubated at 40 ° C.
-After 20 minutes, 0.1 ml of 1N-NaOH aqueous solution is added and mixed to stop the reaction (leave for 30 minutes).
-Next, 0.1 ml of a 1N-HCl aqueous solution is added to prepare a sample for measuring glucose concentration.
-Take 0.1 ml of a sample for measuring glucose concentration, add 3.0 ml of glucose quantification reagent, and react at 40 ° C. for 40 minutes.
-After completion of the reaction, the absorbance at 505 nm is measured with a spectrophotometer.
-The glucose concentration T (μmol / ml) in the sample for measuring the glucose concentration is obtained from a calibration curve prepared in advance from a glucose standard solution using distilled water instead of the sample enzyme solution as a blank. (At this time, the glucose concentration in the blank is T0)
-Calculate according to the following formula, assuming that the amount of enzyme that produces 1 μmol of glucose per minute by the above reaction is 1u. Then, from the enzyme activity of the sample enzyme solution calculated by the following formula, the enzyme activity in the sample enzyme is obtained according to the concentration of the sample enzyme when preparing the sample enzyme solution (note that the dilution ratio in the following formula is usually 100).
Enzyme activity of sample enzyme solution (u / ml) = {(T-T0) x 1.5} / (20 x 0.1)
Enzyme activity of 1 g of sample enzyme (u) = (enzyme activity of sample enzyme solution) × (dilution ratio)

The oil-and-fat composition for frozen bread after baking in the present invention includes modified starch, other enzymes, emulsifiers, and storage, which are additives generally used in the oil-and-fat composition for bread, as long as the effects of the present invention are not impaired. Agents, pH adjusters, pigments, fragrances and the like may be used as appropriate.

[Manufacturing method of oil and fat composition for frozen bread after baking]
As a method for producing an oil / fat composition for frozen bread after baking in the present invention, a usual method for producing margarine and shortening can be used, and it is particularly preferable to add glucoamylase at a temperature at which it is not inactivated. For example, the following manufacturing method can be mentioned.
First, the fat and oil-soluble components are heated to a temperature equal to or higher than the melting point temperature (70 to 80 ° C.), and after uniform dissolution, sufficiently dissolved water-soluble components are added to the heated water and water, and the temperature is lowered to 50 to 55 ° C. .. Next, the enzyme is added while uniformly mixing and stirring using propeller stirring or the like, and the mixture is further rapidly cooled and plasticized and cooled to 30 ° C. or lower to obtain the desired oil / fat composition for frozen bread after baking. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but a chiller, a botator, and a combinator generally used for shortening and margarine production. It is preferable in terms of performance to quench the mixture by using or the like.

[Frozen bread after baking]
The post-baked frozen bread of the present invention is characterized in that the flour contains the oil / fat composition for the post-baked frozen bread of the present invention. After baking, frozen bread is made by molding a dough that has been fermented with yeast, baking it, and then quickly freezing it, or taking it out of the oven before it is completely baked (normally baked in 70 to 90% of the time it takes to bake). Frozen bread.
After baking, the frozen bread can be eaten by thawing or rebaking at room temperature according to the consumer's timing. In addition, compared to bread sold at room temperature in retail stores and retail bakeries, frozen bread after baking has the advantage of having a longer shelf life.

The amount of the oil / fat composition for frozen bread after baking of the present invention to be added to the frozen bread after baking is 0.5 to 20 parts by mass, preferably 2 to 10 parts by mass with respect to 100 parts by mass of flour. By setting the amount of the oil / fat composition for frozen bread after baking within this range, it is possible to obtain bread that does not peel off during frozen storage, shrinks the bread even after freezing storage and thawing, has sufficient volume, and has a good chewy texture. When the amount of the oil / fat composition for frozen bread after baking of the present invention to be added is less than 0.5 parts by mass or more than 20 parts by mass, peeling during frozen storage, bread shrinkage after freezing storage and thawing, and volume. , The effect on the waist is not obtained.

Examples of the flour include wheat flour, rice flour, barley flour, rye flour and the like. Other raw materials used in the baked frozen bread of the present invention include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, and processing, in addition to the main raw material, grain flour. Examples include starch, dairy products, salt, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors and the like. Further, dried fruits such as raisins, wheat bran, whole grain flour and the like can be used.

[Manufacturing method of frozen bread after baking]
The method for producing a frozen bread after baking of the present invention is characterized by including the following steps (I) to (IV).
Step (I): A step of preparing a fat composition for frozen bread after baking, which contains L-cystine in edible fats and oils.
Step (II): A step of adding the oil / fat composition for frozen bread of the present invention to flour to obtain bread dough.
Step (III): A step of baking bread dough.
Step (IV): A step of quick freezing the baked bread.

Step (I) is a step of preparing the oil / fat composition for frozen bread after baking of the present invention. The fat composition for frozen bread after baking and the method for producing the same are as described above, and details thereof will be omitted.

Step (II) is a step of adding the oil / fat composition for frozen bread of the present invention to the flour to obtain bread dough. In the step (II) of obtaining the bread dough, it can be obtained by a known bread making method. For example, as the kneading of the oil and fat composition for frozen bread after baking and the flour, any bread making method such as a straight method, a medium seed method, or a no-time method may be used. Specifically, a kneading device for a mixer bowl. Can be kneaded with. The kneading method differs depending on the apparatus, but can be set with appropriate stirring conditions, temperature, and time. For example, in the medium-seed method, the dough is kneaded at a low speed of 2 minutes and a medium speed of 2 minutes at the time of producing the medium seed, and after the medium-seed fermentation, the fermented bread dough is kneaded with auxiliary ingredients such as sugar for a low speed of 2 minutes and a medium speed of 4 minutes. Conditions such as adding a bread fat composition and further kneading at a low speed of 3 minutes and a medium speed of 4 minutes can be mentioned.

Bread dough may be preserved in step (II). The storage temperature of the bread dough is preferably maintained at 0 ° C. or higher. By storing the dough in a freezer, the water retention of L-cystine causes ice crystals to form in the frozen bread dough during freezing, which affects gluten formation. Volume and waist retention may decrease, and peeling may occur during frozen storage.

Step (III) is a step of quick freezing the baked bread. In the step of baking the bread dough in the step (III), the baking method is not particularly limited. For example, the bread dough obtained in the step (II) is divided by a divider or the like, molded through a moulder or the like, and then used as a mold. Alternatively, they are placed on an iron plate and fermented or fired. The firing conditions can be achieved, for example, by heating in an oven at a temperature of 190 to 230 ° C. for 6 to 12 minutes.

Step (IV) is a step of quick freezing the baked bread. In step (IV), the freezing method is not particularly limited as long as it can realize quick freezing. For example, the bread dough can be produced by taking it out of the oven after baking or before baking it completely, allowing it to cool to room temperature (for example, 15 to 30 ° C.), and quick freezing it. Here, the temperature range of -1 to -5 ° C at which water turns into ice when an object freezes is called the maximum ice crystal formation zone, and quick freezing is a freezing method in which this formation zone is passed within 30 minutes. .. For example, it can be frozen in a quick freezer set at −30 ° C.

After baking, the frozen bread can be eaten by leaving it at room temperature, thawing it in a microwave oven, or re-baking it in an oven while it is frozen.

Next, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention.

[Manufacturing of oil and fat composition for frozen bread after baking]
The oil and fat composition for frozen bread after baking of Example 1 was produced with the compounding composition shown in Table 1. That is, 100 g of L-cystine (average particle size 29 μm) while stirring edible oils and fats (hydrogenated palm oil (melting point 42 ° C.) 5 kg, palm oil 30 kg, hydrogenated rapeseed oil (melting point 36 ° C.) 35 kg, and rapeseed oil 30 kg) with propeller stirring. ), Heated to 80 ° C, lowered to 50-55 ° C, added 800 g of glucoamylase, and then rapidly cooled and kneaded using a shortening manufacturing machine to obtain the oil and fat composition for frozen bread after baking in Example 1. Manufactured.
Similarly, the oil and fat compositions for frozen bread after baking of Examples 2 to 9 and Comparative Examples 1 to 4 were produced with the compounding compositions shown in Table 1. Comparative Example 4 is an example in which (A) edible oil and fat and (B) L-cystine were separately added to the flour.

[Manufacturing of frozen bread after baking]
The post-baked frozen bread was produced using the oil and fat compositions for the post-baked frozen bread of Examples 1 to 9 and Comparative Examples 1 to 4. That is, 1000 g of strong flour, 1 g of yeast food, 20 g of yeast, 30 g of white sugar, 18 g of salt, 640 g of water and 30 g of oil and fat composition for frozen bread after baking are put into a mixer bowl and kneaded for 4 minutes at low speed and 4 minutes at medium speed. A dough having a temperature of 27 ° C. was obtained. Fermentation was carried out at 28 ° C., punched and degassed 70 minutes after the start, and further fermented for 30 minutes. After that, it was divided into 55 g, and then after taking a bench time of 25 minutes, it was molded into a rugby ball shape. The dough arranged on the iron plate was placed in a proofer having a temperature of 35 ° C. and a humidity of 75% for 55 minutes for final fermentation. After the final fermentation, the surface was dried for 10 minutes, a cut (coup) was made on the surface of the bread, and then the bread was baked in an oven at 230 ° C. for 9 minutes (for re-baking) or for 11 minutes. After firing, it was allowed to cool at room temperature for 20 minutes, put in a vinyl bag and sealed, and then cooled to −30 ° C. in a rapid freezer manufactured by Koma Japan Co., Ltd. The quick-frozen bread was stored in a freezer at −20 ° C. After baking, the frozen bread was used for evaluation of peeling.
In the post-baking frozen bread using the oil-and-fat composition for post-baking frozen bread of Comparative Example 3, the dough was rapidly frozen before the baking step and stored at −20 ° C. for 3 days. Then, the dough stored frozen was left at room temperature (20 ° C.) for 2 hours to thaw, then placed in a proofer for 55 minutes for final fermentation, and then baked in an oven at 230 ° C. for 11 minutes. It was also quick frozen.
In the post-baked frozen bread using the post-baked frozen bread oil / fat composition of Comparative Example 4, 30 g of the post-baked frozen bread oil / fat composition and 0.03 g of L-cystine were simultaneously added to the flour to obtain the dough. Was fired and quick frozen in the same manner as in Example 1.

[Thawing frozen bread after baking]
After baking, the frozen pan was left at room temperature (20 ° C.) for 2 hours, and it was confirmed that the internal temperature of the frozen pan had risen to 20 ° C. Bread baked for 11 minutes is left as it is after thawing. Bread baked for 9 minutes is rebaked at 220 ° C for 2 minutes in a toaster and then allowed to cool at room temperature for 20 minutes. Used for evaluation.

[Evaluation]
"Peeling during frozen storage" of frozen bread after baking and unbaked frozen bread, "shrinkage of bread", "volume", and "holding" after thawing in frozen storage were evaluated.

[Evaluation method for peeling]
The crust portion of the frozen pan (11-minute baked product, 9-minute baked product) after baking during freezing storage was visually observed on the 90th and 180th days of freezing. "5" is when there is no damage to the crust part, "4" is when the total area peeled off in the crust part is less than 1 cm square, and "4" is when it is 1 cm square or more and less than 1.7 cm square. 3 ”, the case of 1.7 cm square or more and less than 2.5 cm square was evaluated as“ 2 ”, and the case of 2.5 cm square or more was evaluated as“ 1 ”. For each frozen bread after baking, a score was given to 10 pieces each, and a case where the average value was 3 or more was regarded as a pass.

[Evaluation method of bread shrinkage]
Thawed frozen bread (11-minute baked product) after baking on the 90th and 180th days of freezing, re-baked frozen bread (9-minute baked product) after baking, and baked raw bread dough after freezing. The specific volume was measured using this and used as an index of bread shrinkage. The specific volume was measured using a 3D laser volume meter manufactured by Astex Co., Ltd. The shrinkage of bread is represented by the following (formula 1) when the specific volume of bread after baking and before freezing is A, and the specific volume of bread thawed on the 90th day after freezing or 180 days after freezing is B. Value.
Shrinkage = A / B (Equation 1)
The case where the shrinkage value calculated by the above formula 1 is less than 0.95 times based on the value on the 90th day of freezing of the baked frozen pan baked using the fat and oil composition of Comparative Example 1 is "5". , Less than 0.97 times 0.95 times or more is "4", less than 0.99 times 0.97 or more is "3", less than 1.10 times 0.99 or more is "2" , 1.10 times or more was evaluated as "1". For each frozen bread after baking, a score was given to 10 pieces each, and a case where the average value was 3 or more was regarded as a pass.

[Volume evaluation method]
The specific volume was measured by thawing the frozen bread after baking and semi-baking on the 90th and 180th days of freezing, and used as an index for volume evaluation. The specific volume was measured using a 3D laser volume meter manufactured by Astex Co., Ltd.
After baking using the oil / fat composition for frozen bread after baking in Comparative Example 1, after baking or after semi-baking and immediately after baking of the frozen bread, the case where the volume is 1.10 times or more is "5", 1.06. "4" for times of times or more and less than 1.10 times, "3" for cases of 1.02 times or more and less than 1.06 times, "2" for cases of 0.98 times or more and less than 1.02 times, 0. The case of less than 98 times was evaluated as "1". The evaluation criteria used were those of the same firing process. For each frozen bread after baking, a score was given to 10 pieces each, and a case where the average value was 3 or more was regarded as a pass.

[Evaluation method of waist holding]
After baking and semi-baking on the 90th and 180th days of freezing, the thawed frozen bread was used to measure the waist retention. The waist holding was measured using a 3D laser volume meter manufactured by Astex Co., Ltd. The waist holding is a value expressed by the following (Equation 2) when the maximum height of the bread is H and the width of the short side is W.
Waist holding = H / W (formula 2)
After baking using the oil / fat composition for frozen bread after baking in Comparative Example 1, after baking or after semi-baking and immediately after baking of the frozen bread, the case where the waist holding is 1.05 times or more is "5". "4" for 03 times or more and less than 1.05 times, "3" for 1.01 times or more and less than 1.03 times, "2" for 0.98 times or more and less than 1.01 times, 0 The case of .98 times or less was evaluated as "1". The evaluation criteria used were those of the same firing process. For each frozen bread after baking, a score was given to 10 pieces each, and a case where the average value was 3 or more was regarded as a pass.

[Enzyme used]
1. 1. (Product name) "GRINDAMYL AG1500C" (glucoamylase) manufactured by Danisco Japan Co., Ltd., active amount 1275u / g

From the results of Tables 1 and 2, when (B) L-cystine is not blended in the frozen bread after baking (Comparative Examples 1 and 2), when the dough is frozen (Comparative Example 3), L-cystine is floured. When added to (Comparative Example 4), it can be seen that a satisfactory effect cannot be obtained in peeling during frozen storage, shrinkage of bread after freezing and thawing, volume, and firmness. In addition, by using (B) L-cystine and (C) glucoamylase in combination (Examples 1, 3 to 9), peeling during frozen storage, bread shrinkage after freezing and thawing, volume, and waist retention can be improved. A high effect can be obtained.

Claims (3)

A fat composition for frozen bread after baking, which contains L-cystine in edible fats and oils. The oil / fat composition for frozen bread after baking according to claim 1, which contains glucoamylase in the edible oil / fat. A post-baked frozen bread containing 0.5 to 20 parts by mass of the oil / fat composition for a post-baked frozen bread according to claim 1 or 2 with respect to 100 parts by mass of flour.