JP2021153414A - Oil and fat composition for frozen bread, frozen bread dough, and method for producing frozen bread dough - Google Patents
Oil and fat composition for frozen bread, frozen bread dough, and method for producing frozen bread dough Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、冷凍パンに使用することで、小麦粉本来のおいしさを感じられ、作業性が向上し、さらに弾力性に優れ、冷凍に伴うボリュームの低下を抑制した冷凍パンが得られる冷凍パン用油脂組成物に関する。また、本発明は、前記の冷凍パン用油脂組成物を含有する冷凍パン用生地及びその製造方法に関する。 The present invention is for frozen breads, which can be used for frozen breads to obtain the original taste of wheat flour, improved workability, excellent elasticity, and suppressed decrease in volume due to freezing. Regarding oil and fat compositions. The present invention also relates to a dough for frozen bread containing the above-mentioned oil and fat composition for frozen bread and a method for producing the same.
冷凍パンとは、冷凍保存されたパン生地を、販売前に解凍し、必要に応じて分割、成型をしたのち焼成して提供されるパンであり、材料をミキシング、発酵、フロアタイム、分割、ベンチタイム、成型、ホイロ、焼成といった一連の工程を連続的にとるスクラッチ製法で提供されるパンとは区別される。
様々なパンが製造される中、商品の差別化として小麦粉本来の美味しさを訴求する商品が多く製造されている。小麦粉本来の美味しさを高める方法として、イーストの香りを抑えた短時間発酵であるストレート法を採用する方法、反対に低温長時間発酵させることで小麦粉中の遊離アミノ酸量を増強させ、小麦粉の旨みを高める方法などが挙げられる。しかし、いずれも発酵に特長をもたせたスクラッチ製法により製造されるパンであり、冷凍パンではなしえない製法である。
スクラッチ製法で焼成されるパンに比べて冷凍パンは、短時間でパンを提供できることや、店舗でのパンの売れ行きを見ながらパン生地を解凍し提供できることから食品廃棄を減らすことができ、パン生地を製造する必要がないため店舗ごとに製パン技術者が必ずしも必要ではないことから、人手不足でも対応しやすいことが利点である。一方で、冷凍パンは冷凍期間が長くなるほど冷凍パン用生地に含まれる水が氷結晶となりグルテンを損傷する、すなわち冷凍障害により冷凍パンのボリュームが低下し、さらにパン本来のソフトで弾力ある良好な食感が失われる。
上記課題を解決するために、一般的にパン生地にグルテンを添加する方法や、グルテンを強化するアスコルビン酸などを添加する方法、グルテン損傷の原因となる水の配合量を少なくする方法が取られる。しかしこれらの方法は、冷凍パンのボリュームを向上する効果はあるが、冷凍パン用生地の物性が硬くなることで作業性が低下するとともに冷凍パンのソフトさが失われてしまう。
Frozen bread is bread that is provided by thawing frozen bread dough before selling, dividing and molding as necessary, and then baking. The ingredients are mixed, fermented, floor time, divided, and benched. It is distinguished from the bread provided by the scratch method, which continuously takes a series of steps such as thyme, molding, proofing, and baking.
While various breads are manufactured, many products that appeal to the original taste of wheat flour are manufactured as a product differentiation. As a method to enhance the original taste of wheat flour, the straight method, which is a short-time fermentation that suppresses the aroma of yeast, is adopted. There is a way to increase the amount. However, all of them are breads produced by a scratch manufacturing method having a feature of fermentation, which is a manufacturing method that cannot be achieved with frozen breads.
Compared to bread baked by the scratch method, frozen bread can be served in a short time, and bread dough can be thawed and served while watching the sales of bread at the store, so food waste can be reduced and bread dough is manufactured. Since it is not necessary to do this, a bread maker is not always required for each store, so it is an advantage that it is easy to deal with labor shortages. On the other hand, as the freezing period of frozen bread becomes longer, the water contained in the dough for frozen bread becomes ice crystals and damages gluten. The texture is lost.
In order to solve the above problems, a method of adding gluten to bread dough, a method of adding ascorbic acid for strengthening gluten, and a method of reducing the amount of water that causes gluten damage are generally taken. However, although these methods have the effect of improving the volume of the frozen bread, the hardness of the dough for the frozen bread reduces the workability and the softness of the frozen bread is lost.
冷凍パンのボリュームと食感を改良する方法として、特許文献１では、Ｌ−アスコルビン酸を含有した油脂を使用する方法が提案されているが、パンの食感として弾力が失われ、食感として十分に満足できるものではない。また、特許文献２では、特定の剤を配合することで冷凍パンの食感を改良する方法が提案されているが、冷凍期間が長くなるほど冷凍パンのボリュームが低下するのを抑制する効果はなく、冷凍パンの品質を維持する点において十分な効果は得られない。 As a method for improving the volume and texture of frozen bread, Patent Document 1 proposes a method of using fats and oils containing L-ascorbic acid, but the texture of bread loses elasticity and the texture is changed. Not fully satisfactory. Further, Patent Document 2 proposes a method of improving the texture of frozen bread by blending a specific agent, but there is no effect of suppressing a decrease in the volume of frozen bread as the freezing period becomes longer. , Sufficient effect cannot be obtained in terms of maintaining the quality of frozen bread.
以上のように、小麦粉本来のおいしさを感じられ、作業性が向上し、さらにソフトさ弾力性に優れ、冷凍に伴うボリュームの低下を抑制した冷凍パンが得られる方法は見出されていない。 As described above, no method has been found for obtaining frozen bread in which the original taste of wheat flour can be felt, workability is improved, softness and elasticity are excellent, and the decrease in volume due to freezing is suppressed.
本発明は、小麦粉本来のおいしさを感じられ、作業性が向上し、さらにソフトさ弾力性に優れ、冷凍に伴うボリュームの低下を抑制した冷凍パンが得られる冷凍パン用油脂組成物を提供することを目的とする。 The present invention provides an oil / fat composition for frozen bread that allows the original taste of wheat flour to be felt, workability to be improved, softness and elasticity to be excellent, and a frozen bread to be obtained in which a decrease in volume due to freezing is suppressed. The purpose is.
発明者は鋭意検討を重ねた結果、食用油脂とブランチングエンザイム組み合わせることによって上記課題を解決する知見を見出し、本発明を完成するに至った。
すなわち、本発明は以下の発明である。
As a result of diligent studies, the inventor has found a finding that solves the above problems by combining edible oils and fats with a blanching enzyme, and has completed the present invention.
That is, the present invention is the following invention.
〔１〕
（Ａ）食用油脂中に、（Ｂ）ブランチングエンザイムを含有する冷凍パン用油脂組成物。
〔２〕
（Ｃ）α−アミラーゼを含有する〔１〕記載の冷凍パン用油脂組成物。
〔３〕
（Ｂ）ブランチングエンザイムの活性量に対する（Ｃ）α−アミラーゼの活性量の比（Ｃ／Ｂ）は、０．００５〜５である請求項２に記載の冷凍パン用油脂組成物。
〔４〕
穀粉に〔１〕〜〔３〕のいずれかに記載の冷凍パン用油脂組成物を含有する冷凍パン用生地。
〔５〕
穀粉に〔１〕〜〔３〕のいずれかに記載の冷凍パン用油脂組成物を添加することを特徴とする、冷凍パン用生地の製造方法。
[1]
A composition for frozen bread containing (A) edible oil and fat and (B) blanching enzyme.
[2]
(C) The oil / fat composition for frozen bread according to [1], which contains α-amylase.
[3]
The oil / fat composition for frozen bread according to claim 2, wherein the ratio (C / B) of the activity amount of (C) α-amylase to the activity amount of (B) blanching enzyme is 0.005 to 5.
[4]
A dough for frozen bread containing the oil / fat composition for frozen bread according to any one of [1] to [3] in the flour.
[5]
A method for producing a dough for frozen bread, which comprises adding the oil / fat composition for frozen bread according to any one of [1] to [3] to the flour.
本発明により、作業性が向上し、さらにソフトさ弾力性優れ、小麦粉本来のおいしさを感じられ、冷凍に伴うボリュームの低下を抑制した冷凍パンが得られる冷凍パン用油脂組成物を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, there is provided an oil / fat composition for frozen bread that can obtain frozen bread having improved workability, excellent softness and elasticity, feeling the original taste of wheat flour, and suppressing a decrease in volume due to freezing. Can be done.
[冷凍パン用油脂組成物]
本発明の冷凍パン用油脂組成物は、（Ａ）食用油脂、（Ｂ）ブランチングエンザイムを含有することを特徴とし、（Ｃ）α−アミラーゼを含有してもよい。なお、本発明の冷凍パン用油脂組成物はショートニング、油中水型乳化物、水中油型乳化物いずれの形態においてもその効果を発揮することができる。
以下、本発明をさらに詳細に説明する。
[Frozen bread oil and fat composition]
The oil / fat composition for frozen bread of the present invention is characterized by containing (A) edible oil / fat and (B) blanching enzyme, and may contain (C) α-amylase. The oil / fat composition for frozen bread of the present invention can exert its effect in any of the forms of shortening, water-in-oil emulsion, and oil-in-water emulsion.
Hereinafter, the present invention will be described in more detail.
（（Ａ）食用油脂）
（Ａ）食用油脂としては、食用に適する油脂が使用でき、具体的には、牛脂、豚脂、魚油、パーム油、パーム核油、菜種油、大豆油、コーン油等の天然の動植物油脂、及びこれらの硬化油、極度硬化油、エステル交換油等が挙げられ、これらを目的に応じて適宜選択され、１種類又は２種類以上組み合わせて用いられる。（Ａ）食用油脂に（Ｂ）ブランチングエンザイム、（Ｃ）α−アミラーゼを含有させることで、パン生地中にブランチングエンザイムおよびα−アミラーゼを均一に分散させることができ、作業性向上効果、焼成したパンのソフトさ、弾力性向上効果ならびに美味しさ向上効果、冷凍時のボリューム低下抑制効果を十分に発揮させることが出来る。反対に、（Ｂ）ブランチングエンザイムおよび（Ｃ）α−アミラーゼを（Ａ）食用油脂に含有させず、冷凍生地に単体で添加した場合は、本発明の効果を得ることは期待できない。
((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 adding (B) blanching enzyme and (C) α-amylase to (A) edible fats and oils, the blanching enzyme and α-amylase can be uniformly dispersed in the bread dough, which improves workability and baking. The softness of the blanched bread, the effect of improving elasticity, the effect of improving the taste, and the effect of suppressing the decrease in volume during freezing can be fully exhibited. On the contrary, when (B) blanching enzyme and (C) α-amylase are not contained in (A) edible fats and oils and are added alone to the frozen dough, the effect of the present invention cannot be expected.
（Ａ）食用油脂は、冷凍パン製造時にパン生地中のグルテン形成を促し、冷凍パンの内相を細かなものにする。食用油脂は、グルテンに沿って伸びることによりグルテンの形成を促進する。よって、グルテン形成を促すためには、（Ａ）食用油脂が可塑性を有し、グルテンに沿って伸びるという性質を備える必要がある。また、ブランチングエンザイムおよびα−アミラーゼが食用油脂中に沈殿せず分散状態を維持することが望ましい。これらの観点から、（Ａ）食用油脂の２５℃におけるＳＦＣ（固体脂含量）は４％以上であることが好ましく、９％以上であることがより好ましい。また、パン生地への混合性の観点から、２５℃におけるＳＦＣの上限は、４０％以下であることが好ましい。
なお、固体脂含量の測定は、基準油脂分析試験法「２．２．９ 固体脂含量（ＮＭＲ法）」に準じて測定する。測定装置は、「ＳＦＣ−２０００Ｒ」（アステック株式会社製）を使用し、本発明における固体脂含量は、この測定装置を用いて測定する。
(A) Edible fats and oils promote the formation of gluten in bread dough during the production of frozen bread, and make the internal phase of the frozen bread finer. Edible fats and oils promote the formation of gluten by extending along the gluten. Therefore, in order to promote gluten formation, it is necessary that (A) edible oils and fats have the property of having plasticity and extending along with gluten. In addition, it is desirable that the blanching enzyme and α-amylase do not precipitate in edible fats and oils and maintain a dispersed state. From these viewpoints, the SFC (solid fat content) of (A) edible fats and oils at 25 ° C. is preferably 4% or more, and more preferably 9% or more. Further, from the viewpoint of mixing with bread dough, the upper limit of SFC at 25 ° C. is preferably 40% or less.
The solid fat content is measured according to the standard fat and oil analysis test method "2.2.9 Solid fat content (NMR method)". As the measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) is used, and the solid fat content in the present invention is measured using this measuring device.
（（Ｂ）ブランチングエンザイム）
本発明において使用される（Ｂ）ブランチングエンザイムは、１，４−α−Ｄ−グルカン鎖の一部を受容体１，４−α−Ｄグルカンの６−ＯＨ基に転移させ、アミロペクチンまたはグリコーゲンのようなα−１，６結合の枝分かれ構造を生成する酵素（酵素番号：ＥＣ２．４．１．１８）である。至適温度は６０〜７５℃、好ましくは６５〜７５℃である。至適ｐＨは５〜７であり、好ましくは５．５〜７である。澱粉構造が変化することにより、冷凍パン用生地の付着性低減により作業性及び歩留まりが向上し、焼成した冷凍パンの弾力性が向上する。また澱粉の構造が変化し、枝分かれ構造が生成されることで、冷凍パン用生地中の水を澱粉が保持する効果が高まり、冷凍期間中に生じる氷結晶によるグルテン損傷を抑制する。その結果、冷凍パンの内相が良好に保たれ、ソフトさを維持した冷凍パンが得られるだけでなく、冷凍パンのボリューム低下を抑制することができる。（Ａ）食用油脂に含有させず、（Ｂ）ブランチングエンザイムを単体でパン生地に添加した場合、ブランチングエンザイムがすばやく均一にパン生地中に分散することができず、均一な澱粉構造の変化を促すことができない。そのため、付着性低減効果が得られず、本発明の効果である作業性及び歩留まり向上が得られない。さらにグルテン損傷を抑制する効果が得られない結果、ソフトさに優れた冷凍パンは得られず、またボリューム低下を抑制する効果も得られない。また、均一な澱粉構造の変化を促すことができない結果として、凝集性改善効果は得られるが、本発明の課題とする弾力性向上効果は得られない。
((B) Blanching Enzyme)
The (B) blanching enzyme used in the present invention transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D glucan, and amylopectin or glycogen. It is an enzyme (enzyme number: EC2.4.1.18) that produces a branched structure of α-1,6 bond as described above. The optimum temperature is 60 to 75 ° C, preferably 65 to 75 ° C. The optimum pH is 5-7, preferably 5.5-7. By changing the starch structure, workability and yield are improved by reducing the adhesiveness of the dough for frozen bread, and the elasticity of the baked frozen bread is improved. In addition, the structure of the starch is changed and a branched structure is generated, so that the effect of the starch in retaining water in the dough for frozen bread is enhanced, and gluten damage due to ice crystals generated during the freezing period is suppressed. As a result, the internal phase of the frozen bread is kept good, and not only the frozen bread maintaining the softness can be obtained, but also the decrease in the volume of the frozen bread can be suppressed. When (A) not contained in edible fats and oils and (B) blanching enzyme alone is added to bread dough, the blanching enzyme cannot be quickly and uniformly dispersed in the bread dough, promoting a uniform change in starch structure. Can't. Therefore, the adhesiveness reducing effect cannot be obtained, and the workability and yield improvement which are the effects of the present invention cannot be obtained. Further, as a result of not obtaining the effect of suppressing gluten damage, a frozen bread having excellent softness cannot be obtained, and the effect of suppressing volume decrease cannot be obtained. Further, as a result of not being able to promote a uniform change in the starch structure, an effect of improving cohesiveness can be obtained, but an effect of improving elasticity, which is a subject of the present invention, cannot be obtained.
本発明における弾力性とは、パン類をレオメーターにて一定の荷重で圧縮した際の変形率を指し、弾力性が向上するとは、変形率が小さいことを示す。一方、凝集性とは、パン類をレオメーターにて一定の距離圧縮することを２回繰り返し、圧縮応力が示す波形の面積比（２回目の圧縮面積／１回目の圧縮面積）を指し、凝集性が改善するとは、一定の距離圧縮した際の復元性が高いことを示す。
本発明において、ブランチングエンザイムを食用油脂に含有させず単体でパン生地に加えた場合、ブランチングエンザイムによる澱粉構造の変化が不均一であるため、凝集性は改善されるが、冷凍パン類の弾力性を向上させる効果はなく、ブランチングエンザイムを食用油脂に含有させることで冷凍パン類の弾力性を飛躍的に向上させることを見出した。また、この際、弾力性向上とともに凝集性の改善効果は消失する。
The elasticity in the present invention refers to the deformation rate when breads are compressed with a rheometer under a constant load, and the improvement in elasticity means that the deformation rate is small. On the other hand, cohesiveness refers to the area ratio of the waveform indicated by the compressive stress (second compression area / first compression area) by repeatedly compressing breads for a certain distance with a leometer, and agglomerates. Improving the property means that the property is highly recoverable when compressed for a certain distance.
In the present invention, when the blanching enzyme is not contained in the edible oil and fat and is added to the bread dough alone, the change in the starch structure due to the blanching enzyme is non-uniform, so that the cohesiveness is improved, but the elasticity of the frozen breads is improved. It was found that there is no effect of improving the properties, and that the elasticity of frozen breads can be dramatically improved by adding blanching starch to edible fats and oils. Further, at this time, the effect of improving the cohesiveness disappears along with the improvement of elasticity.
また、（Ｂ）ブランチングエンザイムが冷凍パンに含まれる澱粉を均一な澱粉構造に変化させることで、食した際に唾液に含まれるアミラーゼにより、冷凍パン中の澱粉が糖へと分解され易くなる。また、（Ａ）食用油脂を使用することで、冷凍パンの内相が細かくなり、食した際に唾液がパン内部にまで浸透しやすくなる。その結果、（Ａ）食用油脂と（Ｂ）ブランチングエンザイムを組み合わせることで、冷凍パンを食した際に小麦粉本来の甘みを強く感じることができることを見出した。（Ａ）食用油脂および（Ｂ）ブランチングエンザイムを単体で冷凍パン用生地に添加しても小麦本来の美味しさを向上させる効果は得られない。 Further, (B) the blanching enzyme changes the starch contained in the frozen bread into a uniform starch structure, so that the starch contained in the frozen bread is easily decomposed into sugar by the amylase contained in saliva when eaten. .. Further, by using (A) edible fats and oils, the internal phase of the frozen bread becomes finer, and saliva easily penetrates into the bread when eaten. As a result, it was found that by combining (A) edible fats and oils and (B) blanching enzyme, the original sweetness of wheat flour can be strongly felt when eating frozen bread. Even if (A) edible oil and fat and (B) blanching enzyme are added alone to the dough for frozen bread, the effect of improving the original taste of wheat cannot be obtained.
（Ｂ）ブランチングエンザイムの使用は、冷凍パン用生地製造時において、生地のべたつきを抑制し、作業性の向上すなわち歩留まり（容器への生地の付着抑制することによる）を向上させるという効果がある。澱粉を分解する作用がある、α−アミラーゼ等の酵素の使用は、その使用量によっては冷凍パン用生地の製造時における作業性や歩留まりを低下するおそれがあるが、ブランチングエンザイムの使用は、他酵素の使用の利点を活かしつつ、作業性や歩留まりを向上するという効果がある。 (B) The use of the blanching enzyme has the effect of suppressing the stickiness of the dough during the production of the dough for frozen bread and improving the workability, that is, the yield (by suppressing the adhesion of the dough to the container). .. The use of enzymes such as α-amylase, which have the effect of decomposing starch, may reduce workability and yield during the production of dough for frozen bread depending on the amount used, but the use of blanching enzyme is not recommended. It has the effect of improving workability and yield while taking advantage of the use of other enzymes.
（Ｂ）ブランチングエンザイムの含有量は（Ａ）食用油脂１００質量部に対して活性量２５０００ｕ／ｇ基準で好ましくは０．０１〜３質量部であり、より好ましくは０．０３〜０．５質量部である。
また、ブランチングエンザイムが食用油脂に配合されパン生地に投入された後、パン生地へなじみやすく、効果を発揮し易いという点から液状ブランチングエンザイムがより好ましい。
ブランチングエンザイムは、市販されており、例えばナガセケムテックスの「デナチームＢＢＲ ＬＩＧＨＴ」や、ノボザイムジャパンの「ＳｅｎｓｅａＦｏｒｍ」等が例示できる。
The content of (B) blanching enzyme is preferably 0.01 to 3 parts by mass, more preferably 0.03 to 0.5 parts by mass based on the activity amount of 25,000 u / g with respect to 100 parts by mass of (A) edible oil and fat. It is a mass part.
Further, the liquid blanching enzyme is more preferable from the viewpoint that after the blanching enzyme is mixed with the edible oil and fat and added to the bread dough, it easily blends into the bread dough and easily exerts its effect.
The blanching enzyme is commercially available, and examples thereof include "Denateam BBR LIGHT" by Nagase ChemteX and "Sensea Form" by Novozyme Japan.
ブランチングエンザイムの酵素活性は以下のように定義される。０．０８Ｍリン酸バッファー（ｐＨ７．０）に溶解させた０．１％アミロースＢ（ナカライテスク株式会社製）５０μｌに、０．１Ｍリン酸バッファー（ｐＨ７．０）に溶解させた酵素溶液５０μｌを加え、５０℃、３０分間反応後にヨウ素試薬（０．２６ｇＩ２と２．６ｇＫＩを１０ｍｌミリＱ水にて溶解した液０．５ｍｌと１Ｎ ＨＣｌ ０．５ｍｌを混ぜ、１３０ｍｌに希釈した液）２ｍｌを添加し、６６０ｎｍ吸光度の変化を測定する。本反応系で反応１分間に６６０ｎｍ吸光度を１％低下させる酵素量を１ｕ（ユニット）と定義する。 The enzymatic activity of the blanching enzyme is defined as follows. To 50 μl of 0.1% amylose B (manufactured by Nakaraitesk Co., Ltd.) dissolved in 0.08 M phosphate buffer (pH 7.0), 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added. In addition, after the reaction at 50 ° C. for 30 minutes, 2 ml of an iodine reagent (a solution prepared by dissolving 0.5 ml of 0.26 gI 2 and 2.6 g KI in 10 ml milliQ water and 0.5 ml of 1N HCl and diluting to 130 ml) was added. Add and measure the change in 660 nm absorbance. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of the reaction in this reaction system is defined as 1u (unit).
（（Ｃ）α−アミラーゼ）
本発明において使用される（Ｃ）α−アミラーゼは、至適温度が４５〜８０℃であることが好ましい。α−アミラーゼとは、α-１，４−グルコシド結合を加水分解することによってデキストリンを生成する酵素であり、Ｂａｃｉｌｌｕｓ等の細菌由来、Ｍａｌｔ等の穀物由来、及びＡｓｐｅｒｇｉｌｌｕｓ等のカビ由来のいずれも用いることができる。
α−アミラーゼは、冷凍パン用生地に含まれる澱粉のα−１，４−グルコシド結合を加水分解し、焼成中の冷凍パン用生地の粘度が適度に低下する。これにより、グルテンの伸びが適度に向上し、冷凍パンの内相を細かなものにする。これにより、冷凍パンを食した際に小麦本来の甘みをより感じやすくすることができる。（Ｃ）α−アミラーゼを（Ａ）食用油脂に含有させず単体で冷凍パン用生地に添加しても冷凍パンの内相を細かくする効果は得られず、その結果、冷凍パンを食した際に小麦本来の甘みをより感じやすくする効果は得られない。
((C) α-amylase)
The (C) α-amylase used in the present invention preferably has an optimum temperature of 45 to 80 ° C. α-Amylase is an enzyme that produces dextrin by hydrolyzing α-1,4-glucosidic bonds, and is derived from bacteria such as Bacillus, grains such as Malt, and molds such as Aspergillus. be able to.
α-Amylase hydrolyzes the α-1,4-glucoside bond of starch contained in the dough for frozen bread, and the viscosity of the dough for frozen bread during baking is appropriately lowered. As a result, the elongation of gluten is moderately improved, and the internal phase of the frozen bread is made finer. This makes it easier to feel the original sweetness of wheat when eating frozen bread. Even if (C) α-amylase is not contained in (A) edible fats and oils and is added alone to the dough for frozen bread, the effect of making the internal phase of the frozen bread finer cannot be obtained, and as a result, when the frozen bread is eaten. In addition, the effect of making the original sweetness of wheat easier to feel cannot be obtained.
（Ｃ）α−アミラーゼの含有量は（Ａ）食用油脂１００質量部に対して活性量１５００ｕ／ｇ基準で０．０５〜２質量部であり、より好ましくは０．１〜０．６質量部である。
α−アミラーゼは、市販されており、例えばノボザイムジャパン（株）の「Ｆｕｎｇａｍｙｌ」、「Ｎｏｖａｍｙｌ」、「Ｎｏｖａｍｙｌ−３Ｄ」、「Ｏｐｔｉｃａｋｅ Ｆｒｅｓｈ５０Ｂ」等が例示できる。
The content of (C) α-amylase is 0.05 to 2 parts by mass, more preferably 0.1 to 0.6 parts by mass, based on the activity amount of 1500 u / g with respect to 100 parts by mass of (A) edible fats and oils. Is.
The α-amylase is commercially available, and examples thereof include “Fungamyl”, “Novamyl”, “Novamyl-3D”, and “Opticake Fresh50B” of Novozyme Japan Co., Ltd.
α−アミラーゼの酵素活性は以下のように定義される。
（１）サンプル吸光度の測定：５ｍＬの緩衝液（Ｂｒｉｔｔｏｎ−Ｒｏｂｉｎｓｏｎ Ｂｕｆｆｅｒ、ｐＨ８．５、５０ｍＭ（阿南功一ら著，「基礎生化学実験法６」，Ｐ２７７，丸善（株）））にネオ．アミラーゼテスト「第一」〔第一化学薬品（株）より入手、製品番号７０１５０１−００５〕を１錠添加し、約１０秒間攪拌した後、２ｍＭ塩化カルシウム水溶液で希釈した１ｍＬの酵素溶液を添加して、５０℃にて１５分間反応させる。１ｍＬの０．５Ｎ水酸化ナトリウム水溶液を添加、攪拌することで反応を停止させた後、遠心分離（４００×ｇ、５分間）にて不溶成分を沈殿させ、得られた遠心上澄の６２０ｎｍにおける吸光度を測定する。
（２）ブランク吸光度の測定：５ｍＬの緩衝液（Ｂｒｉｔｔｏｎ−Ｒｏｂｉｎｓｏｎ Ｂｕｆｆｅｒ、ｐＨ ８．５、５０ｍＭ（阿南功一ら著，「基礎生化学実験法６」，Ｐ２７７，丸善（株）））にネオ．アミラーゼテスト「第一」を１錠添加し、約１０秒間攪拌する。これに１ｍＬの０．５Ｎ水酸化ナトリウム水溶液を添加、攪拌した後、１ｍＬの酵素溶液を添加し、５０℃にて１５分間インキュベートした後、遠心分離（４００×ｇ、５分間）を行なう。得られた遠心上澄の６２０ｎｍにおける吸光度を測定する。
（３）酵素活性の算出：ネオ．アミラーゼテスト「第一」同封の国際単位の検量線を基準とし、これに（１）と（２）の吸光度の差をあてはめることでアミラーゼの活性を算出する。
The enzymatic activity of α-amylase is defined as follows.
(1) Measurement of sample absorbance: Neo. Add 1 tablet of amylase test "Daiichi" [obtained from Daiichi Chemicals Co., Ltd., product number 701501-005], stir for about 10 seconds, and then add 1 mL of enzyme solution diluted with 2 mM calcium chloride aqueous solution. Then react at 50 ° C. for 15 minutes. After stopping the reaction by adding 1 mL of 0.5N sodium hydroxide aqueous solution and stirring, the insoluble component was precipitated by centrifugation (400 × g, 5 minutes), and the obtained centrifugal supernatant was prepared at 620 nm. Measure the absorbance.
(2) Measurement of blank absorbance: Neo to 5 mL buffer (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anan et al., "Basic Biochemical Experimental Method 6", P277, Maruzen Co., Ltd.)) .. Add 1 tablet of the amylase test "Daiichi" and stir for about 10 seconds. To this, 1 mL of a 0.5N sodium hydroxide aqueous solution is added and stirred, then 1 mL of an enzyme solution is added, and the mixture is incubated at 50 ° C. for 15 minutes and then centrifuged (400 × g, 5 minutes). The absorbance of the obtained centrifugal supernatant at 620 nm is measured.
(3) Calculation of enzyme activity: Neo. Amylase test The activity of amylase is calculated by applying the difference in absorbance between (1) and (2) to the standard of the calibration curve of the international unit enclosed in "First".
本発明の冷凍パン用油脂組成物において、（Ｂ）ブランチングエンザイムの活性量に対する（Ｃ）α−アミラーゼの活性量の比（Ｃ／Ｂ）は、特に制限されないが、例えば０．００５〜５である。Ｃ／Ｂの下限値は、好ましくは０．０１以上である。Ｃ／Ｂの上限値は、好ましくは３以下であり、より好ましくは２以下である。 In the oil / fat composition for frozen bread of the present invention, the ratio (C / B) of the activity amount of (C) α-amylase to the activity amount of (B) blanching enzyme is not particularly limited, but is, for example, 0.005 to 5 Is. The lower limit of C / B is preferably 0.01 or more. The upper limit of C / B is preferably 3 or less, and more preferably 2 or less.
上述したとおり、α−アミラーゼは、グルテンの伸びを適度に向上し、冷凍パンの内相を細かくすることにより、小麦本来の甘みをより感じやすくすることができるという効果を奏する。
一方で、α−アミラーゼの添加量を過大に増加すると、澱粉の分解が促進されるため、弾力性を向上するというブランチングエンザイムの効果が低下する傾向にある。そのため、ブランチングエンザイムの活性量に対するα−アミラーゼの活性量の比を調整することにより、本発明の効果をより一層発揮することができる。α−アミラーゼの効果を得つつ、冷凍パンの弾力性を向上するという観点において、Ｃ／Ｂの下限値としては、好ましくは０．０３以上であり、より好ましくは０．０８以上であり、上限値としては、好ましくは３以下であり、より好ましくは１．５以下であり、特に好ましくは０．５以下である。
As described above, α-amylase has the effect of making it easier to feel the original sweetness of wheat by appropriately improving the elongation of gluten and making the internal phase of the frozen bread finer.
On the other hand, if the amount of α-amylase added is excessively increased, the decomposition of starch is promoted, so that the effect of the blanching enzyme that improves elasticity tends to decrease. Therefore, the effect of the present invention can be further exerted by adjusting the ratio of the activity amount of α-amylase to the activity amount of blanching enzyme. From the viewpoint of improving the elasticity of frozen bread while obtaining the effect of α-amylase, the lower limit of C / B is preferably 0.03 or more, more preferably 0.08 or more, and the upper limit. The value is preferably 3 or less, more preferably 1.5 or less, and particularly preferably 0.5 or less.
また、澱粉の分解が促進されると、生地のべたつきが生じるため、作業性を改善し、歩留まりを向上するというブランチングエンザイムの効果を低下するおそれがある。α−アミラーゼの効果を得つつ、高い歩留まりを得られるという観点において、Ｃ／Ｂの下限値としては、好ましくは０．０２以上であり、より好ましくは０．１以上である。上限値としては、好ましくは２以下であり、より好ましくは１以下であり、特に好ましくは０．３以下である。 Further, when the decomposition of starch is promoted, the dough becomes sticky, which may reduce the effect of the blanching enzyme, which is to improve workability and yield. From the viewpoint of obtaining a high yield while obtaining the effect of α-amylase, the lower limit of C / B is preferably 0.02 or more, more preferably 0.1 or more. The upper limit is preferably 2 or less, more preferably 1 or less, and particularly preferably 0.3 or less.
本発明における冷凍パン用油脂組成物には、冷凍パン用生地の伸展性や風味、冷凍パンの外観等を損なわない限りにおいて、冷凍パン用油脂組成物に一般的に使用される添加物である加工澱粉、その他酵素、乳化剤、保存料、ｐＨ調整剤、色素、香料等を適宜使用してもよい。 The oil / fat composition for frozen bread in the present invention is an additive generally used in the oil / fat composition for frozen bread as long as the extensibility and flavor of the dough for frozen bread, the appearance of the frozen bread, etc. are not impaired. Processed starch, other enzymes, emulsifiers, preservatives, pH adjusters, pigments, fragrances and the like may be used as appropriate.
本発明における冷凍パン用油脂組成物の製法は、通常のショートニング、マーガリン、水中油型乳化物の製造方法において、ブランチングエンザイムおよびα−アミラーゼを失活しない温度で添加すればよい。例えば以下の製法が挙げられる。
まず油脂および油溶成分を融点温度以上の温度で加熱し、均一溶解後、加温した水および水に十分に溶解した水溶成分を添加し、均一に混合撹拌後、５０〜５５℃まで降温する。次に、酵素を添加し、試作機を用いて急冷可塑化し、３０℃以下まで冷却することにより、目的の冷凍パン用油脂組成物を得る。上記製造において、高温状態にある均一混合物を冷却する際には均一混合物を入れている容器自身を外部から冷却しても良いが、一般的にショートニング、マーガリン製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
In the method for producing an oil / fat composition for frozen bread in the present invention, blanching enzyme and α-amylase may be added at a temperature that does not inactivate in the usual methods for producing an oil-in-water emulsion such as shortening, margarine, and oil-in-water emulsion. For example, the following manufacturing method can be mentioned.
First, the oil and fat and the oil-soluble component are heated at a temperature equal to or higher than the melting point temperature, and after uniform dissolution, the sufficiently dissolved water-soluble component is added to the heated water and water, and the mixture is uniformly mixed and stirred, and then the temperature is lowered to 50 to 55 ° C. .. Next, an enzyme is added, the mixture is rapidly cooled and plasticized using a prototype, and cooled to 30 ° C. or lower to obtain the desired oil / fat composition for frozen bread. 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.
本発明の冷凍パン用生地において、冷凍パン類調整時に添加する本発明の冷凍パン用油脂組成物の量は、冷凍パン類に使用する穀粉１００質量部に対して、２〜２０質量部、好ましくは２〜１０質量部である。 In the dough for frozen bread of the present invention, the amount of the oil and fat composition for frozen bread of the present invention added at the time of preparing frozen bread is preferably 2 to 20 parts by mass with respect to 100 parts by mass of flour used for frozen bread. Is 2 to 10 parts by mass.
本発明の冷凍パン用生地を焼成して得られるパン類には、フィリングなどの詰め物をした冷凍パン類も含まれ、食パン、特殊パン、調理パン、菓子パンなどが挙げられる。具体的には食パンとして白パン、黒パン、フランスパン、バラエティブレッド、ロール（テーブルロール、バンズ、バターロール）が挙げられる。特殊パンとしてはマフィンなど、調理パンとしてはホットドック、ハンバーガーなど、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパンなどが挙げられる。 The breads obtained by baking the dough for frozen bread of the present invention include frozen breads filled with fillings and the like, and examples thereof include breads, special breads, cooked breads, and sweet breads. Specific examples of bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls). Special breads include muffins, cooking breads include hot docks and hamburgers, and sweet buns include jam breads, anpan breads, cream buns, raisin breads, and melon breads.
本発明の冷凍パン用生地に用いる原料としては、主原料の穀粉として小麦粉の他にイースト、イーストフード、乳化剤、油脂類（ショートニング、ラード、マーガリン、バター、液状油糖）、水、加工澱粉、乳製品、食塩、糖類、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。さらに、一般に原料として用いると老化しやすくなる、レーズン等の乾燥果実、小麦粉ふすま、全粒粉等を使用できる。 As raw materials used for the dough for frozen bread of the present invention, in addition to flour as the main raw material flour, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil sugar), water, processed starch, etc. Examples include 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. Furthermore, dried fruits such as raisins, wheat bran, whole grain flour and the like, which generally tend to age when used as raw materials, can be used.
［冷凍パン用生地］
次に本発明の冷凍パン用生地の製造方法について説明する。本発明の冷凍パン用生地の製造方法は、穀粉に本発明の冷凍パン用油脂組成物を添加することを特徴とするものである。
[Dough for frozen bread]
Next, the method for producing the dough for frozen bread of the present invention will be described. The method for producing a dough for frozen bread of the present invention is characterized by adding the oil and fat composition for frozen bread of the present invention to flour.
より詳細には、本発明の冷凍パン用生地の製造方法は、以下の工程（ｉ）、工程（ｉｉ）を備えることを特徴とする。
工程（ｉ）：（Ａ）食用油脂中に、（Ｂ）ブランチングエンザイムを含有する冷凍パン用油脂組成物を準備する工程。
工程（ｉｉ）：穀粉に前記冷凍パン用油脂組成物を混練する工程。
More specifically, the method for producing a dough for frozen bread of the present invention is characterized by including the following steps (i) and (ii).
Step (i): (A) A step of preparing a fat / oil composition for frozen bread containing (B) a blanching enzyme in edible fat / oil.
Step (ii): A step of kneading the oil / fat composition for frozen bread with flour.
本発明の冷凍パン用生地の製造方法によれば、ブランチングエンザイムを食用油脂中に含有させた冷凍パン用油脂組成物として準備した後に、穀粉へ混練するため、ブランチングエンザイムがすばやく均一にパン生地中に分散し、均一な澱粉構造の変化が生じる。この均一な澱粉構造の変化により、冷凍パン生地の付着性低減により作業性が向上し、焼成した冷凍パンの弾力性が向上する。また澱粉の構造が変化し、枝分かれ構造が生成されることで、冷凍パン用生地中の水を澱粉が保持する効果が高まり、冷凍期間中に生じる氷結晶によるグルテン損傷を抑制する。その結果、冷凍パンの内相が良好に保たれ、ソフトさを維持した冷凍パンが得られるだけでなく、冷凍パンのボリューム低下を抑制することができる。一方、ブランチングエンザイムと食用油脂をそれぞれ単体で穀粉へ混練した場合には、本発明の効果を得ることができない。 According to the method for producing a dough for frozen bread of the present invention, the blanching enzyme is quickly and uniformly prepared as a fat composition for frozen bread containing the blanching enzyme in the edible oil and fat, and then kneaded into the flour. It disperses in and causes a uniform change in the starch structure. Due to this uniform change in starch structure, workability is improved by reducing the adhesiveness of the frozen bread dough, and the elasticity of the baked frozen bread is improved. In addition, the structure of the starch is changed and a branched structure is generated, so that the effect of the starch in retaining water in the dough for frozen bread is enhanced, and gluten damage due to ice crystals generated during the freezing period is suppressed. As a result, the internal phase of the frozen bread is kept good, and not only the frozen bread maintaining the softness can be obtained, but also the decrease in the volume of the frozen bread can be suppressed. On the other hand, when the blanching enzyme and the edible oil / fat are kneaded into the flour by themselves, the effect of the present invention cannot be obtained.
工程（ｉ）において、さらに、（Ａ）食用油脂中に、（Ｃ）α−アミラーゼを含有することが好ましい。これにより、冷凍パン用生地中のグルテンの伸びが適度に向上し、パンの内相を細かなものにすることができる。また、パンを食した際に小麦本来の甘みをより感じやすくすることができる。（Ｃ）α−アミラーゼを（Ａ）食用油脂に含有させず単体で冷凍パン生地に添加してもパンの内相を細かくする効果は得られず、その結果、冷凍パンを食した際に小麦本来の甘みをより感じやすくする効果は得られない。 In step (i), it is preferable that (C) α-amylase is further contained in (A) edible fats and oils. As a result, the elongation of gluten in the dough for frozen bread is appropriately improved, and the internal phase of the bread can be made finer. In addition, the original sweetness of wheat can be more easily felt when eating bread. Even if (C) α-amylase is not contained in (A) edible fats and oils and is added alone to the frozen bread dough, the effect of making the internal phase of the bread finer cannot be obtained. The effect of making the sweetness of wheat easier to feel cannot be obtained.
工程（ｉｉ）において、冷凍パン用油脂組成物と穀粉との混練は、ストレート法、中種法、ノータイム法等いずれの製パン法においても、例えば、ミキサーボウルなとの練り上げ装置で混練することができる。練り上げの方法は、装置によって異なるが、適度な撹拌条件、酵素反応に十分な温度と時間で設定することができる。例えば、ストレート法では、冷凍パン生地の原料を低速２分、中速２分で混練するなどの条件を挙げることができる。製造された冷凍パン用生地は、例えば、デバイダー等で分割し、モルダー等を通して成形する。その後、ショックフリーザーなどの冷凍機器により−３０℃まで冷凍し、袋詰めし−２０℃で冷凍保存される。冷凍後、袋から取り出し鉄板もしくは容器に並べ、例えば２０℃で２時間解凍後、発酵や焼成がなされる。本発明の製造方法によれば、冷凍パン生地のべたつきを抑えるため、作業性を改善し、また、歩留まりを向上することができる。 In the step (ii), the kneading of the oil and fat composition for frozen bread and the flour is kneaded by a kneading device such as a mixer bowl in any of the bread making methods such as the straight method, the medium seed method, and the no-time method. Can be done. The kneading method differs depending on the apparatus, but can be set at appropriate stirring conditions and at a temperature and time sufficient for the enzymatic reaction. For example, in the straight method, conditions such as kneading the raw material of the frozen bread dough at a low speed of 2 minutes and a medium speed of 2 minutes can be mentioned. The produced dough for frozen bread is divided by, for example, a divider or the like, and molded through a moulder or the like. Then, it is frozen to −30 ° C. by a freezing device such as a shock freezer, packed in a bag, and stored frozen at −20 ° C. After freezing, it is taken out from the bag and arranged on an iron plate or a container, thawed at 20 ° C. for 2 hours, and then fermented or fired. According to the production method of the present invention, since the stickiness of the frozen bread dough is suppressed, the workability can be improved and the yield can be improved.
次に実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明を制限するものではない。
（実施例１）
表１の配合組成で以下の方法により冷凍パン用油脂組成物を製造した。パーム硬化油（融点４２℃）５ｋｇ、パーム油３０ｋｇ、菜種硬化油３５ｋｇ（融点３６℃）、および菜種油３０ｋｇ、配合し加熱溶解したのち、５０〜５５℃に降温し、ブランチングエンザイム１００ｇを添加後、十分に撹拌を行い、ついでショートニング試作機を用いて急冷練り上げすることで冷凍パン用油脂組成物を得た。なお、酵素の活性ｕ／ｇは表１に示す通りである。
Next, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention.
(Example 1)
An oil / fat composition for frozen bread was produced by the following method with the compounding composition shown in Table 1. 5 kg of hydrogenated palm oil (melting point 42 ° C.), 30 kg of palm oil, 35 kg of hydrogenated rapeseed oil (melting point of 36 ° C.), and 30 kg of rapeseed oil are mixed and melted by heating, then lowered to 50 to 55 ° C. and 100 g of blanching enzyme is added. The oil and fat composition for frozen bread was obtained by sufficiently stirring and then quenching and kneading using a shortening prototype. The enzyme activity u / g is as shown in Table 1.
実施例1と同様にして、表１、表２に記した配合にて、実施例２〜９、比較例１〜７を製造した。さらにそれを用いて、以下の製造方法により冷凍パンを製造した。なお、比較例３、４は食用油脂とブランチングエンザイムおよびα−アミラーゼをそれぞれ単独で（混合した油脂組成物としないで）パン生地へ配合した。また実施例７、比較例５は、（Ａ）食用油脂とその他成分であるモノグリセリンモノ脂肪酸エステル、プロピレングリコールモノ脂肪酸エステルを配合し加熱溶解したのち、７０℃に加熱した水を加え十分に攪拌し乳化を行った。その後５０〜５５℃に降温し、ブランチングエンザイム、α−アミラーゼを添加後十分に攪拌を行い、実施例１と同様に急冷練り上げし冷凍パン用油脂組成物を得た。 Examples 2 to 9 and Comparative Examples 1 to 7 were produced in the same manner as in Example 1 with the formulations shown in Tables 1 and 2. Further, using it, a frozen bread was produced by the following production method. In Comparative Examples 3 and 4, edible fats and oils, blanching enzyme and α-amylase were individually blended into bread dough (without making a mixed fat and oil composition). Further, in Example 7 and Comparative Example 5, (A) edible oil and fat and other components such as monoglycerin monofatty acid ester and propylene glycol monofatty acid ester were mixed and dissolved by heating, and then water heated to 70 ° C. was added and sufficiently stirred. Ester emulsification was performed. After that, the temperature was lowered to 50 to 55 ° C., blanching enzyme and α-amylase were added, and the mixture was sufficiently stirred and rapidly cooled and kneaded in the same manner as in Example 1 to obtain an oil / fat composition for frozen bread.
＜冷凍パンの製造方法＞
強力粉１０００ｇ、上白糖１８０ｇ、イースト６０ｇ、脱脂粉乳（製品名：脱脂粉乳 明治製）２０ｇ、食塩１０ｇ、全卵６０ｇ、水５００ｇを投入し冷凍パン用ミキサー ＡＭ−２０（愛工社製）にて低速２分間中速５分間捏ね上げ、ここで、実施例および比較例において得られた水中油型乳化物である冷凍パン用油脂組成物８０ｇ投入し、さらに低速３分、中速３分捏ね上げ、捏ね上げ温度２０℃の生地を得た。すぐに７０ｇに分割し、次いでモルダーを通してコッペパン形に成形した。成形された生地を天板に並べて、急速冷凍機にて冷凍（−２５℃ ３０分間）し、冷凍パン用生地を作製した。冷凍期間１週間後および３ヶ月後の冷凍パン用生地を２５℃で７０分間解凍した後、温度３８℃、湿度８５％にて５０分間最終発酵を行った。最終発酵後、オーブンにて上火２１０℃、下火２００℃で８分間焼成した。焼成後、室温にて放冷しポリエステル袋に入れた。
なお、比較例７では、成形した生地を冷凍せずに、そのまま発酵（温度３８℃、湿度８５％、５０分間）し、同様に焼成した。
<Manufacturing method of frozen bread>
Add 1000 g of strong flour, 180 g of fine white sugar, 60 g of yeast, 20 g of skim milk powder (product name: skim milk powder Meiji), 10 g of salt, 60 g of whole egg, and 500 g of water, and use the frozen bread mixer AM-20 (manufactured by Aiko Co., Ltd.) at low speed. Knead for 2 minutes at medium speed for 5 minutes, and here, 80 g of the oil-in-water emulsion composition for frozen bread obtained in Examples and Comparative Examples is added, and further kneaded for 3 minutes at low speed and 3 minutes at medium speed. A dough having a kneading temperature of 20 ° C. was obtained. It was immediately divided into 70 g and then molded into a koppe-pan shape through a moulder. The molded dough was arranged on a top plate and frozen in a quick freezer (-25 ° C. for 30 minutes) to prepare dough for frozen bread. After the freezing period of 1 week and 3 months, the dough for frozen bread was thawed at 25 ° C. for 70 minutes, and then the final fermentation was carried out at a temperature of 38 ° C. and a humidity of 85% for 50 minutes. After the final fermentation, it was fired in an oven at 210 ° C. on the top heat and 200 ° C. on the bottom heat for 8 minutes. After firing, it was allowed to cool at room temperature and placed in a polyester bag.
In Comparative Example 7, the molded dough was fermented as it was (temperature 38 ° C., humidity 85%, 50 minutes) without freezing, and baked in the same manner.
得られた冷凍パンについて、製造時の生地のべたつき（付着性）、冷凍パンの弾力性、ソフトさ、美味しさ（甘さ）、ボリューム、歩留まりを評価した。それぞれの評価項目について、評価方法を下記に記す。 The obtained frozen bread was evaluated for stickiness (adhesiveness) of the dough at the time of manufacture, elasticity, softness, deliciousness (sweetness), volume, and yield of the frozen bread. The evaluation method for each evaluation item is described below.
〔作業性の評価方法〕
冷凍パン製造時、冷凍前のパン生地がべたつくと、ミキシング機への冷凍パン用生地の付着が多くなり次工程へと進む際の作業量が多くなる、もしくはミキシング、デバイダー、モルダーなどの機器への冷凍パン用生地の付着量が多くなり、洗浄作業に対する作業量が多くなることから作業性が低下する。したがって、冷凍パン用生地のべたつきを作業性の評価とした。
（株）山電製「ＲＨＥＯＮＥＲII」を用いてフロアタイム終了後の冷凍パン用生地を３０ｇに分割し、１５分間ベンチタイムを経た冷凍パン用生地を各１０個測定した。
冷凍パン用生地を測定台に置き、直径３ｃｍの円盤型プランジャーにて５ｍｍ／ｓｅｃで２ｃｍ圧縮し、プランジャーが上昇する際に冷凍パン用生地に引っ張られる最大応力値（Ｎ）を測定し付着性の評価を行った。比較例１を使用した場合の応力値を１００として、最大応力値（相対値）が１１０以上を「１」、１１０未満１００以上を「２」、１００未満９５以上を「３」、９５未満９０以上を「４」、９０未満を「５」として評価した。１０個の平均値を作業性の評点とし、３以上を合格とした。
[Workability evaluation method]
When making frozen bread, if the dough before freezing is sticky, the dough for frozen bread will adhere to the mixing machine more and the amount of work when proceeding to the next process will increase, or it will be applied to equipment such as mixing, dividers, and moulders. Since the amount of the dough for frozen bread adhering to the dough increases and the amount of work for the washing work increases, the workability decreases. Therefore, the stickiness of the dough for frozen bread was evaluated as the workability.
Using "RHEONER II" manufactured by Yamaden Co., Ltd., the dough for frozen bread after the floor time was divided into 30 g, and 10 doughs for frozen bread that had passed the bench time for 15 minutes were measured.
Place the dough for frozen bread on a measuring table, compress it by 2 cm at 5 mm / sec with a disk-shaped plunger with a diameter of 3 cm, and measure the maximum stress value (N) that is pulled by the dough for frozen bread when the plunger rises. Adhesion was evaluated. When the stress value when Comparative Example 1 is used is 100, the maximum stress value (relative value) of 110 or more is "1", less than 110 is 100 or more is "2", less than 100 is 95 or more is "3", and less than 95 is 90. The above was evaluated as "4", and less than 90 was evaluated as "5". The average value of 10 pieces was used as the workability score, and 3 or more was regarded as passing.
〔歩留まりの評価方法〕
冷凍パン製造時、前後の転圧板の高さを４ｃｍ、２ｃｍに設定した（株）オシキリ「ワイドファインモルダーＷＦ」を用いて７０ｇの冷凍パン用生地をコッペパン型に成型する際、モルダーから出た冷凍パン用生地の長辺が１２ｃｍ以上のものは天板に並べた際に隣り合ったパンと焼成後ひっついてしまう、または生地表面が傷ついているものは生地表面の傷つきによるボリューム不良となるためそれらを成型不良とした。成型良好であった生地の割合を歩留まりとした。
歩留まり（％）＝（１−成型不良個数／全個数）×１００
歩留まり９５％以上を合格とした。
[Yield evaluation method]
During the production of frozen bread, when 70 g of dough for frozen bread was molded into a koppe-pan mold using Oshikiri Co., Ltd. "Wide Fine Moulder WF" with the height of the front and rear compaction plates set to 4 cm and 2 cm, it came out of the moulder. If the long side of the dough for frozen bread is 12 cm or more, it will stick to the adjacent bread when it is lined up on the top plate after baking, or if the dough surface is damaged, the volume will be poor due to the damage on the dough surface. They were regarded as molding defects. The yield was defined as the proportion of the dough that was well molded.
Yield (%) = (1-Number of defective moldings / Total number) x 100
A yield of 95% or more was accepted.
〔弾力性の評価方法〕
（株）山電製「ＲＨＥＯＮＥＲII」を用いて冷凍３か月後に解凍、焼成した冷凍パンを各１０個測定した。焼成後１日目の冷凍パンの長径を２分割するようにパンを切断し、切断部位から３ｃｍの幅で再度パンを切断し、３ｃｍ幅の輪切りのパンを用意した。その輪切りのパンを、外皮表面が上になるように測定台に置いた。直径３ｃｍの円盤型プランジャーにて１ｍｍ／ｓｅｃで０．８（Ｎ）の荷重となるまで圧縮し、計測開始から２分間、０．８（Ｎ）の荷重となるように圧縮変形させた。２分後の変形（ｍｍ）を測定し弾力性の評価を行った。比較例１を使用した場合の変形（ｍｍ）を１００として、１１０以上を「１」、１１０未満１００以上を「２」、１００未満９５以上を「３」、９５未満９０以上を「４」、９０未満を「５」として評価した。１０個の平均値を弾力性の評点とし、３以上を合格とした。
[Evaluation method of elasticity]
Using "RHEONER II" manufactured by Yamaden Co., Ltd., 10 frozen pans each thawed and baked 3 months after freezing were measured. The bread was cut so as to divide the major axis of the frozen bread on the first day after baking into two, and the bread was cut again with a width of 3 cm from the cut portion to prepare a sliced bread having a width of 3 cm. The sliced bread was placed on a measuring table with the outer skin surface facing up. It was compressed with a disk-shaped plunger having a diameter of 3 cm at 1 mm / sec until a load of 0.8 (N) was obtained, and then compressed and deformed to a load of 0.8 (N) for 2 minutes from the start of measurement. The deformation (mm) after 2 minutes was measured to evaluate the elasticity. When the deformation (mm) when Comparative Example 1 is used is 100, 110 or more is "1", less than 110 100 or more is "2", less than 100 95 or more is "3", less than 95 90 or more is "4", Less than 90 was evaluated as "5". The average value of 10 pieces was used as the score of elasticity, and 3 or more was regarded as passing.
〔ソフトさの評価方法〕
（株）山電製「ＲＨＥＯＮＥＲII」を用いて冷凍３か月後に解凍、焼成した冷凍パン各１０個の焼成後１日目のソフトさを測定した。冷凍パン長径を２分割するようにパンを切断し、切断部位から３ｃｍの幅で再度パンを切断し、３ｃｍ幅の輪切りのパンを用意した。その輪切りのパンを、外皮表面が上になるように測定台に置いた。直径３ｃｍの円盤型プランジャーにて５ｍｍ／ｓｅｃで１．５ｃｍ圧縮する際に必要な応力（Ｎ）を測定しソフトさの評価を行った。比較例１を使用した場合の応力（Ｎ）を１００として、１０５以上を「１」、１０５未満１００以上を「２」、１００未満９５以上を「３」、９５未満９０以上を「４」、９０未満を「５」として評価した。１０個の平均値をソフトさの評点とし、３以上を合格とした。
[Evaluation method of softness]
Using "RHEONER II" manufactured by Yamaden Co., Ltd., the softness of 10 frozen pans thawed and baked 3 months after freezing was measured on the 1st day after baking. The bread was cut so as to divide the major axis of the frozen bread into two pieces, the bread was cut again with a width of 3 cm from the cut portion, and a sliced bread with a width of 3 cm was prepared. The sliced bread was placed on a measuring table with the outer skin surface facing up. The stress (N) required for compressing 1.5 cm at 5 mm / sec with a disk-shaped plunger having a diameter of 3 cm was measured to evaluate the softness. When the stress (N) when Comparative Example 1 is used is 100, 105 or more is "1", less than 105 100 or more is "2", less than 100 95 or more is "3", less than 95 90 or more is "4", Less than 90 was evaluated as "5". The average value of 10 pieces was used as the score of softness, and 3 or more was regarded as passing.
〔ボリュームの評価方法〕
冷凍１週間後および冷凍３か月後に解凍、焼成した冷凍パン各１０個の焼成後１日目の比容積を測定し、ボリューム評価の指標とした。パンの比容積は、アステックス（株）製３Ｄレーザー体積計を用いて測定した。冷凍期間が長いほど冷凍パンのボリュームが低下することから、ボリューム低下抑制効果を以下の式にて評価した。
ボリューム低下抑制効果＝
冷凍３か月冷凍パン平均比容積／冷凍１週間冷凍パン平均比容積
比較例１を使用した場合と比較して、ボリューム低下抑制効果が１．１５倍以上の場合を「５」、１．１０倍以上１．１５倍未満の場合を「４」、１．０５倍以上１．１０倍未満の場合を「３」、１．０倍以上１．０５倍未満の場合を「２」、１．０倍未満を「１」として評価を行い、３以上を合格とした。
[Volume evaluation method]
The specific volume of 10 frozen breads thawed and baked 1 week after freezing and 3 months after freezing was measured on the first day after baking, and used as an index for volume evaluation. The specific volume of bread was measured using a 3D laser volume meter manufactured by Astex Co., Ltd. Since the volume of the frozen bread decreases as the freezing period becomes longer, the effect of suppressing the volume decrease was evaluated by the following formula.
Volume reduction suppression effect =
Freezing 3 months Average specific volume of frozen bread / 1 week freezing Average specific volume of frozen bread
Compared with the case of using Comparative Example 1, when the volume reduction suppressing effect is 1.15 times or more, it is "5", and when it is 1.10 times or more and less than 1.15 times, it is "4", 1.05 times. The case of 110 times or more and less than 1.10 times was evaluated as "3", the case of 1.0 times or more and less than 1.05 times was evaluated as "2", and the case of less than 1.0 times was evaluated as "1". ..
〔美味しさの評価方法〕
冷凍３か月後に解凍、焼成した冷凍パンを焼成後１日目に食した際の美味しさを１０人のパネラーにて評価した。比較例１を使用した冷凍パンの美味しさ（甘み）を基準とし、美味しさ（甘み）を非常に強く感じる（５）、美味しさ（甘み）を強く感じる（４）、美味しさ（甘み）をやや強く感じる（３）、比較例１と同等（２）、美味しさ（甘み）が弱い（１）として評価した。１０人のパネラーの平均値を美味しさの評点とし、３以上を合格とした。
[Evaluation method of deliciousness]
The deliciousness of the frozen bread thawed and baked 3 months after freezing and eaten on the 1st day after baking was evaluated by 10 panelists. Based on the deliciousness (sweetness) of the frozen bread using Comparative Example 1, the deliciousness (sweetness) is felt very strongly (5), the deliciousness (sweetness) is strongly felt (4), and the deliciousness (sweetness) is felt. It was evaluated as having a slightly strong feeling (3), equivalent to Comparative Example 1 (2), and having a weak taste (sweetness) (1). The average value of 10 panelists was used as the score for deliciousness, and 3 or more was passed.
〔使用酵素〕
１）（商品名）「ＳｅｎｓｅａＦｏｒｍ」（ブランチングエンザイム） ノボザイムジャパン（株）製、活性量２５０００ｕ／ｇ
２）（商品名）「デナチームＢＢＲ ＬＩＧＨＴ」（ブランチングエンザイム） ナガセケムテックス（株）製、活性量５００００ｕ／ｇ
３）（商品名）「Ｎｏｖａｍｙｌ−３Ｄ」（マルトース生成α−アミラーゼ） ノボザイムジャパン（株）製、活性量１５００ｕ／ｇ
４）（商品名）「Ｆｕｎｇａｍｙｌ」（α−アミラーゼ） ノボザイムジャパン（株）製、活性量１５０００ｕ／ｇ
〔使用乳化剤〕
５）（商品名）「エマルジーＭＳ」（モノグリセリンモノ脂肪酸エステル）理研ビタミン（株）
６）（商品名）「リケマールＰＢ１００」（プロピレングリコールモノベヘン酸エステル）理研ビタミン（株）
[Enzyme used]
1) (Product name) "SenseaForm" (Blanching Enzyme) Made by Novozymes Japan Co., Ltd., active amount 25000u / g
2) (Product name) "Denateam BBR LIGHT" (Blanching Enzyme) Made by Nagase ChemteX Corporation, active amount 50,000u / g
3) (Product name) "Novamyl-3D" (maltose-producing α-amylase) manufactured by Novozyme Japan Co., Ltd., active amount 1500u / g
4) (Product name) "Fungamyl" (α-amylase) Made by Novozymes Japan Co., Ltd., active amount 15000u / g
[Emulsifier used]
5) (Product name) "Emulgie MS" (monoglycerin monofatty acid ester) RIKEN Vitamin Co., Ltd.
6) (Product name) "Rikemar PB100" (Propylene glycol monobehenic acid ester) Riken Vitamin Co., Ltd.
表１及び表２を見ると、食用油脂中にブランチングエンザイムを含有する冷凍パン用油脂組成物は、作業性、弾力性、ソフトさ、ボリューム、美味しさ、歩留まりのいずれの項目においても良好な結果であったことがわかる。
また、実施例１〜３を見ると、ブランチングエンザイムの含有量は、食用油脂１００ｇに対して２５０〜７５０００ｕとすることにより、本発明の効果が認められた。
また、実施例４〜６を見ると、α−アミラーゼを含有することにより、さらに優れた効果が認められ、さらに（Ｂ）ブランチングエンザイムの活性量に対する（Ｃ）α−アミラーゼの活性量の比（Ｃ／Ｂ）は、０．００５〜５の範囲において、特に優れた効果が認められた。
また、実施例８、９を見ると、食用油脂のＳＦＣ（２５℃）は、４〜４０％の範囲において、優れた効果が認められた。
Looking at Tables 1 and 2, the oil and fat composition for frozen bread containing the blanching enzyme in the edible oil and fat is good in all of the items of workability, elasticity, softness, volume, deliciousness, and yield. It turns out that it was the result.
Further, in Examples 1 to 3, the effect of the present invention was confirmed by setting the content of the blanching enzyme to 250 to 75,000 u with respect to 100 g of edible oil and fat.
Further, in Examples 4 to 6, further excellent effect was observed by containing α-amylase, and further, the ratio of the activity amount of (C) α-amylase to the activity amount of (B) blanching enzyme. (C / B) showed a particularly excellent effect in the range of 0.005 to 5.
Further, in Examples 8 and 9, the SFC (25 ° C.) of the edible oil and fat was found to have an excellent effect in the range of 4 to 40%.
一方、比較例１、２に示すように、ブランチングエンザイムを含有しない冷凍パン用油脂組成物は、本発明の効果を得ることができない。
また、比較例３、４に示すように、ブランチングエンザイムを食用油脂と別々に添加しても本発明の効果は得られない。比較例５に示すように、ブランチングエンザイムを含有しない場合、Ｏ／Ｗ乳化といった形態の違いやその他成分としてモノグリセリンモノ脂肪酸エステルやプロピレングリコールモノ脂肪酸エステルといった乳化剤を配合しても本発明の効果を得ることができない。また、比較例６に示すように食用油脂のＳＦＣが極端に低い場合、比較例２と比較して分かるように作業性、弾力、ソフトさ、美味しさに対する効果がさらに低下する。比較例７は生地を冷凍せず焼成した場合であり、比較例２と比較すると、弾力、ソフトさ、ボリューム、美味しさが生地を冷凍することで低下することがわかり、本発明の実施例１〜９の油脂組成物は冷凍パンにおいて優れた効果が認められた。
On the other hand, as shown in Comparative Examples 1 and 2, the fat and oil composition for frozen bread that does not contain the blanching enzyme cannot obtain the effect of the present invention.
Further, as shown in Comparative Examples 3 and 4, the effect of the present invention cannot be obtained even if the blanching enzyme is added separately from the edible oil and fat. As shown in Comparative Example 5, when the branching enzyme is not contained, the effect of the present invention is obtained even if an emulsifier such as monoglycerin monofatty acid ester or propylene glycol monofatty acid ester is added as a difference in form such as O / W emulsification or as other components. Cannot be obtained. Further, as shown in Comparative Example 6, when the SFC of the edible oil / fat is extremely low, the effects on workability, elasticity, softness, and deliciousness are further reduced as can be seen in comparison with Comparative Example 2. Comparative Example 7 is a case where the dough is baked without freezing, and as compared with Comparative Example 2, it was found that the elasticity, softness, volume, and deliciousness were lowered by freezing the dough, and it was found that the dough was frozen to reduce the elasticity, and the first embodiment of the present invention. The oil and fat compositions of ~ 9 were found to have excellent effects in frozen bread.
Claims (5)
A method for producing a dough for frozen bread, which comprises adding the oil / fat composition for frozen bread according to any one of claims 1 to 3 to the flour.
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