JP2023049449A - Frozen dough improver - Google Patents

Abstract

To provide a ready-to-bake frozen dough improver for rolling bread dough immediately before refrigerated transport, which eliminates the need for a final proof step prior to the baking, eliminates the need to determine the final proof time, and enables shortening of a production step.SOLUTION: A frozen dough improver which can solve the aforementioned problem can be obtained by using ascorbic acid and ascorbate oxidase together and containing glucose oxidase and α-amylase at a fixed rate.SELECTED DRAWING: None

Description

The present invention relates to an improving agent for frozen dough.

In order to solve problems such as labor shortages, work style reforms, and reduction of food waste, the bread making industry is advancing technological development of frozen dough bread. Especially at retail bakeries and in-store bakeries that require a freshly baked feeling, ready-to-bake products that are just baked at the store and displayed.
Although the to-bake manufacturing method is preferred, it is not widely used because there is much room for improvement in the quality of bread after baking. In the case of an in-store bakery with a central factory, the bread dough made by this method is transported in a frozen state after the proofing process, so the volume is large and transportation costs are high, which is inefficient. . Cited Document 1 discloses that by using instant active dry yeast, bread dough that has been completely fermented is flattened just before freezing to reduce the volume of the dough, and the baked bread restores a good volume. and solve the problem of inefficient transportation costs.

As in Cited Document 1, there are very few bread-making materials that can roll out bread dough just before frozen transportation and reduce the volume as much as possible, and solutions other than this knowledge are also required. For example, when it is desired to change to a ready-to-bake manufacturing method using freeze-tolerant yeast that has been conventionally used, improvement with a quality improving agent is considered simple and effective. However, almost no improver for ready-to-bake including a spreading step is known.

On the other hand, Cited Document 2 discloses an improver using ascorbic acid and ascorbate oxidase in combination, which shows an excellent effect on bread frozen after proofing. It is believed that ascorbic acid oxidase contained in the agent accelerates the oxidation reaction of ascorbic acid and indirectly strengthens the gluten network. Therefore, in order to promote the oxidation reaction by ascorbic acid, sufficient drying time and thawing time are secured for oxygen exposure. The dough surface exposed to sufficient oxygen strengthens the gluten network, but the oxygen-poor inner phase retains its soft texture. . Since the post-proofing freezing method is also ready-to-bake, the agent is also an improving agent for ready-to-bake, but it is not described whether it is also effective for the rolling process.

The inventors investigated a new ready-to-bake manufacturing method that does not require a proofing process while rolling out bread dough and that allows long-term frozen storage, and a frozen dough improver that enables this manufacturing method. When the improving agent for frozen dough is used in the above method, bread with a large volume can be obtained even after long-term frozen storage. In the examination of the present invention, the inventors found that the combined effect of ascorbic acid and ascorbate oxidase is remarkable in the presence of α-amylase and glucose oxidase, and the content ratio of these enzymes is related to the volume of frozen dough bread and long-term freezing. We found that it affects the mitigation of failures and the maintenance of volume.

WO2009-130219 JP-A-9-56323

An object of the present invention is to provide a ready-to-bake frozen dough improver for flattening bread dough immediately before frozen transportation.

As a result of extensive studies, the inventors have found that by using appropriate amounts of ascorbic acid, ascorbate oxidase, α-amylase, and glucose oxidase in combination, the bread dough can be frozen and transported in a stretched state without the proofing process. We have found that it is possible to solve the above problems.

That is, the present invention
(1) Ready-to-bake frozen dough improver comprising ascorbic acid, ascorbate oxidase, α-amylase and glucose oxidase;
(2) A frozen dough improver containing ascorbic acid, ascorbate oxidase, α-amylase and glucose oxidase, wherein 1-31 U/g glucose oxidase and 0.1-3 α-amylase per 100 g of flour Modifier for frozen dough for ready-to-bake containing .9U,
(3) A method for producing a ready-to-bake using the agent according to (1) and (2) above,
(4) The production method according to (3) above, which does not require a proofing process,
(5) Bread containing the improving agent for frozen dough according to (1) and (2),

According to the present invention, when appropriate amounts of α-amylase and glucose oxidase are combined with a frozen dough improver containing ascorbic acid and ascorbic acid oxidase, bread dough can be frozen and transported in a stretched state without requiring proofing. A modifier for frozen dough is obtained. Frozen dough produced by adding the agent can be transported while keeping its volume small, so transportation costs can be reduced. In addition, since it takes almost no fermentation time in the manufacturing process, the manufacturing time from preparation to frozen storage is shortened, resulting in a significant reduction in labor. In addition, since the frozen dough delivered to the bakery can be baked without being fermented with a proofer, etc., it is possible to manufacture bread with stable quality even in a site where it is difficult to determine the proofer. Furthermore, frozen dough prepared using this agent exhibits only minor damage to freezing even after a long period of freezing, and is effective in maintaining volume.

The present invention will be described in detail below.

The bread product in the present invention is a processed product manufactured by using a starchy raw material as a main raw material and subjecting it to heat treatment such as baking, oil conditioning, steaming, or steaming. foods, waffles, puffs, donuts, fried foods, pies, pizzas, crepes, and the like. Breads include meal bread (e.g. white bread, rye bread, French bread, dry bread, variety bread, roll bread, croissant, etc.), cooking bread (e.g. hot dog, hamburger, sandwich, curry bread, pizza pie, etc.), sweet bread (e.g. jam bread). , anpan, cream bread, raisin bread, melon bread, sweet roll, brioche, Danish pastry, coronet, etc.), steamed bread (e.g. meat bun, Chinese bun, red bean bun, steamed bun, etc.),
Specialty breads (eg, grissini, muffins, pizza dough, naan, etc.) can be mentioned. Examples of dried bread products include rusks and bread crumbs. Cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, hot cakes, dorayaki, busse, baumkuchen, pound cakes, cheesecakes, snack cakes, and the like.

The frozen dough in the present invention refers to dough that is stored frozen for a certain period of time during any of the manufacturing processes, and the dough is not limited by the composition of raw materials.

Ready-to-bake in the present invention refers to a manufacturing method that enables display of freshly baked bakery products on product shelves simply by thawing and baking preformed frozen dough in the backyard of a bakery product store. As for the thawing conditions of the frozen dough, the temperature and humidity may be controlled with proofers, dough conditioners, or the like, or rack time may be provided by placing the dough at room temperature for a certain period of time. Alternatively, the frozen bread dough may be directly placed in an oven and baked without providing the thawing step.

In the present invention, the freezer-free freezing method that is implemented as a ready-to-bake method is
It is a manufacturing method that can be expanded and frozen after molding without performing the proofing process (secondary fermentation) included in the normal frozen dough manufacturing method.

In the freezing method that does not require proofing performed in the present invention, strong flour, yeast, sugar, salt, whole eggs, the improving agent for frozen dough in the present invention, fats and oils, and water are weighed into a mixer bowl, mixed, and then the dough is fermented ( floor). Divide the fermented bread dough into large pieces, cool in a refrigerator, and then fold the oil into the bread dough using a reverse sheeter or the like. Sufficiently roll and shape into croissants, etc.
After allowing the dough to rest in the rack time, the bread is rolled out to about 10 mm and stored frozen. When baking after a certain period of frozen storage, baking can be done without performing the proofing process (secondary fermentation).

The frozen dough improving agent in the present invention contains at least (a) ascorbic acid, (b) ascorbic acid oxidase, (c) glucose oxidase, and (d) α-amylase,
It is a composition containing other ingredients as necessary.

[a: ascorbic acid]
Ascorbic acid used in the present invention is ascorbic acid or ascorbate.
The type of ascorbate salt is not limited, and examples thereof include alkali metal salts such as sodium and potassium, and alkaline earth metal salts such as calcium and magnesium. The salt may be used singly or in combination of two or more. Ascorbic acid or ascorbate in the present invention is preferably food grade or higher, and commercially available products may be used. For example, "Vitamin C" (manufactured by Fuso Chemical Industry Co., Ltd.) is available.

[b: ascorbate oxidase]
Ascorbate oxidase used in the present invention is an enzyme having a catalytic function of oxidizing ascorbic acid to dehydroascorbic acid. Dehydroascorbic acid produced by the reaction oxidizes the SH groups in the dough to promote the formation of gluten network.
Plant-derived and microbial-derived ascorbate oxidases are known.
The origin of the enzyme used in the present invention is not particularly limited as long as it has the catalytic function described above. Any origin can be used, recombinant enzymes may be used, and one type may be used alone, or two or more types may be used in combination. Ascorbic acid oxidase in the present invention is preferably food grade or higher, and commercially available products may be used. For example, Wako Pure Chemical Industries, Ltd., Asahi Kasei Pharma, Roche Diagnostics, Toyobo, Amano Enzyme, Nagase ChemteX, etc. can be obtained.

[c: glucose oxidase]
Glucose oxidase used in the present invention has the effect of promoting disulfide bonds between gluten when used alone, and an increase in volume can be expected by strengthening the bonds between gluten. Glucose oxidase can be used as a single substance of the enzyme or as a glucose oxidase preparation diluted with excipients, and the type thereof is not limited. good. Glucose oxidase in the present invention is preferably food grade or higher, and commercially available products may be used. For example, DSM Food
Specialties B.V., Danisco Japan Co., Ltd., Shin Nihon Chemical Industry Co., Ltd., Novozym Japan Co., Ltd., Amano Enzyme Co., Ltd., Nagase ChemteX Co., Ltd., etc. can be obtained.

Glucose oxidase used in the present invention converts glucose into gluconic acid and hydrogen peroxide in the presence of oxygen. As for the activity unit, 1 U is defined as the amount of enzyme when the amount of oxygen consumed becomes 10 m ³ /min when glucose is completely reacted at pH 5.1 and 35°C.

In the present invention, the glucose oxidase contained in the ready-to-bake frozen dough improver is preferably 1-31 U/g, more preferably 5-20 U/g, and still more preferably 100 g of wheat flour in the bread raw material. is 7-16 U/g. If the amount added is more than 31 U/g, the volume tends to decrease, and if it is less than 1 U/g, the freezing resistance tends to decrease.

[d: α-amylase]
The α-amylase used in the present invention is an enzyme that produces dextrins by hydrolyzing α-1,4 glucosidic bonds. The enzymes are known to be derived from microorganisms and plants, but the origin of the α-amylase used in the present invention is not particularly limited, and α-amylases of any origin can be used. , or recombinant enzymes may be used. α-Amylase hydrolyzes the α-1,4-glucoside bond of starch contained in bread dough, moderately lowers the viscosity of bread dough during baking, moderately improves gluten extensibility, Effects such as making it easier to feel sweetness when eating can be expected. α-Amylases include endo-amylases that randomly cut the inner bonds of starch chains and exo-amylases that cleave a specific number of glucose, maltose, etc. from the non-reducing ends of starch chains. Endo-amylases are, for example, α-amylases (EC.3.2.1.1.
)and so on. Examples of exo-amylases include glucoamylase (EC 3.2.1.3) that cleaves glucose from starch and maltogenic α-amylase (EC 3.2.1.113) that cleaves maltose. In the present invention, the type of α-amylase is not limited, and one type may be used alone, or two or more types may be used in combination. α in the present invention
- The amylase is preferably food grade or higher, and commercial products may be used. For example, D
SM Food Specialties B.V., Amano Enzyme Co., Ltd., HBI
manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., Novozyme Japan Co., Ltd., Mitsubishi Chemical Foods Co., Ltd., and the like.

The α-amylase used in the present invention hydrolyzes starch into dextrin and maltose.
The activity unit has an absorbance of 620 n when reacted at pH 6.6 and 30° C. and colored with iodine.
1U is the amount of enzyme that gives a starch conversion rate of 1.0 mg per minute when the absorbance at m is the same as that of the standard color plate.

In the present invention, the α-amylase contained in the ready-to-bake frozen dough modifier is
It is preferably 0.1-3.9 U/g, more preferably 0.5-2.5 U/g, still more preferably 1.0-2.0 U/g, relative to 100 g of wheat flour in the bread raw material. The amount added is 3.
If it is more than 9 U/g, the dough tends to be sticky and freeze resistance is likely to decrease, and if it is less than 0.1 U/g, the volume tends to decrease.

[Other ingredients]
The improving agent for frozen dough of the present invention may contain any other component as long as the object of the present invention is not impaired. agents (L-cystine, etc.), reducing agents (glutathione, etc.), emulsifiers (diacetyl tartaric acid monoglyceride, sodium stearoyl lactylate, succinic acid monoglyceride, citrate monoglyceride, etc.), enzymes other than the above enzymes (hemicellulase, protease, phospholipase A2, etc.) , polysaccharide thickeners (guar gum, xanthan gum, etc.), and food materials such as gluten and lecithin. Various components may be used individually by 1 type, and may be used together by 2 or more types.

The improving agent for frozen dough of the present invention can be used alone or as a raw material for confectionery and bread mixes containing the agent.

The method for adding the improving agent for frozen dough of the present invention to foods is not particularly limited. For example, it may be added as a part of raw materials when producing foods, or may be added after being mixed with other raw materials. The timing of addition is not particularly limited, and it is preferably added before or during mixing of raw materials in terms of ease of use in foods.

The amount of the frozen dough modifier of the present invention to be added is not particularly limited, and can be appropriately selected by those skilled in the art according to the type and properties of bakery products. The amount to be added is, for example, baker's percent, preferably 0.01 to 5 parts by mass, more preferably 0.01 to 4 parts by mass, still more preferably 0.1 to 3 parts by mass. Here, the baker's percent is a method generally used as a method of indicating the blending amount in grain flour dough, and when the total mass of the blended grain flour is 100%, the mass of each other raw material means ratio. Baker's percent is also called flour percent.

In the present invention, the volume of frozen dough bread was evaluated by specific volume (mL/g). The specific volume was measured according to the rapeseed substitution method. For the rapeseed replacement method, prepare a container one size larger than the measurement sample,
Fill the inside with rapeseed and slice the top. Once the rapeseed in the container is taken out, the bread is put into the container, the rapeseed is returned to the container, and then the top surface is scraped. Measure the volume of the overflowing rapeseed with a graduated cylinder. The volume of this rapeseed corresponds to the volume of the measurement sample.

EXAMPLES The present invention will be specifically described below using examples.
The present invention is not limited to these.

(Example 1) Influence of other enzymes on the effect of combined use of ascorbic acid and ascorbate oxidase The effect of addition of ascorbic acid, ascorbate oxidase and other enzymes in the freezer-free method was examined using the formulations and test plots shown in Table 1. bottom. The improving agent for frozen dough includes raw materials having a common quality-improving effect in addition to the above four enzymes, but these raw materials shall not affect each other with the above four enzymes. Frozen dough bread made by the freezer-free method is made according to the raw materials shown in Table 2 and the process shown in Table 3, and the evaluation method is after a certain period of time (1 week, 2 weeks) after frozen storage. were compared. The specific volume was measured by the rapeseed substitution method.

(Table 1)

(Table 2)

(Table 3)

The results of Example 1 are shown in Table 4.
From the results of Test Groups 1 and 2, the specific volume increased even when α-amylase was used in combination with ascorbic acid, and the combined effect was recognized.
From the results of Test Groups 1 and 3, when ascorbic acid was used in combination with glucose oxidase, the specific volume decreased, and no effect of the combination was observed.
From the results of Test Group 1, Test Group 4, and Test Group 5, the combined effect of ascorbic acid and ascorbate oxidase is affected by the presence or absence of other enzymes, and the combined effect is further enhanced in the presence of α-amylase. No combined effect was observed in the presence of glucose oxidase,
The specific volume decreased greatly.

(Table 4)

(Example 2) Examination of formulation of improving agent for frozen dough In order to find a improving agent for frozen dough that can improve the volume and withstand long-term freezing for frozen dough bread made by the freezer-free method, ascorbic acid, ascorbic acid oxidase, α-
The compounding ratio of amylase and glucose oxidase was examined (Table 5).
Frozen dough bread made by the freezer-free method is made according to the raw materials shown in Table 2 and the process shown in Table 6, and the evaluation method is frozen storage for a certain period of time (1 week, 2 weeks, 4 weeks). The specific volumes after passing were compared. The specific volume was measured by the rapeseed substitution method.

(Table 5)

(Table 6)

The results of Example 2 are shown in Tables 7 and 8. Table 7 shows the results when the amount of glucose oxidase added was varied, and Table 8 showed the results when the amount of α-amylase added was varied.

(Table 7)

(Table 8)

From the results in Table 7, ascorbic acid 100 ppm, ascorbate oxidase 100 pp
When m, α-amylase is 100 ppm (1.2 U/g), glucose oxidase 50 ppm (7.9 U/g: test group 2) has a significantly higher specific volume than other test groups. Glucose oxidase at 100 ppm (15.7 U/g: Experimental plot 1) showed a specific volume equivalent to that of glucose oxidase at 50 ppm (7.9 U/g: Experimental plot 2) after two weeks of freezing.
Glucose oxidase at 0 ppm (0 U/g: Comparative plot 2) showed no difference in specific volume from other test plots after one week of freezing, but the specific volume decreased after two weeks of freezing.

From the results in Table 8, ascorbic acid 100 ppm, ascorbate oxidase 100 pp
When m and glucose oxidase were 100 ppm (15.8 U/g), it was shown that the addition of 100 ppm (1.2 U/g) or more of α-amylase increased the specific volume. In particular, α-amylase at 100 ppm (1.2 U/g: Example 5) had a large specific volume after 4 weeks of freezing.

From the results of Examples 1 and 2, in the freezer-free method using ascorbic acid and ascorbate oxidase in combination, the addition of glucose oxidase and α-amylase
The specific volume and freezing resistance to long-term frozen storage changed. From Test Groups 1, 2 and 4 in Example 1, α-amylase was suggested to improve the fabric extensibility and increase the specific volume under the combined conditions of ascorbic acid or ascorbic acid and ascorbic acid oxidase. was done. However, as in Practical section 3 of Example 2, if the amount is too high, the freezing resistance to long-term frozen storage may decrease. In addition, from Test Groups 1, 3 and 5 in Example 1, glucose oxidase strengthens the dough skeleton and reduces the specific volume under the conditions of ascorbic acid or combination of ascorbic acid and ascorbic acid oxidase. It was suggested. However, in Example 2, the possibility of enhancing the freeze resistance for long-term cryopreservation was also considered.

Based on the above results, in the freezer-free freezing method using both ascorbic acid and ascorbate oxidase, glucose oxidase and α-amylase increase the specific volume only when they are used at a ratio within a certain range to ascorbate oxidase. It was shown that long-term frozen storage is possible. The optimal ratio for each enzyme is shown below.

From the results in Tables 7 and 8, glucose oxidase is preferably 1-31 U/g, more preferably 5-20 U/g, per 100 g of flour.
More preferably 7-16 U/g, α-amylase preferably 0.1-3.5 U/g, more preferably 1.0-3.0 U/g, still more preferably 1.0-2.5 U /g.

Based on the above, in the freezer-free method using both ascorbic acid and ascorbate oxidase, the ratio of ascorbate oxidase, glucose oxidase, and α-amylase was adjusted to ascorbate oxidase: glucose oxidase: α-amylase = 1
: 0.01 or more and 1 or less: 1 or more and 3 or less The frozen dough improver can obtain bread with a large specific volume in the manufacturing method, and even after long-term frozen storage, freezing damage It was shown to prevent specific volume reduction.

(Example 3) Effect of improving agent for frozen dough with or without proofing process The improving agent for frozen dough according to the present invention is one of the ready-to-bake manufacturing methods, and is characterized in that the proofing process is unnecessary. , and examined the effects and influences of having a proofing process. The frozen dough improving agent was prepared according to the test plots and formulations shown in Table 9, the raw materials according to Table 2, and the bread-making process according to Table 10. The frozen dough improver used in Comparative Group 4 is not a ready-to-bake improver, but an improver containing ascorbic acid, glucose oxidase, and α-amylase among general frozen dough improvers, From the results obtained in the present invention, Example 6 is
It is an improver composed of ascorbic acid, ascorbate oxidase, glucose oxidase, and α-amylase in the optimum compounding ratio for the ready-to-bake method. The specific volumes after 1 day, 1 week, and 4 weeks of frozen storage were compared. The specific volume was measured by the rapeseed substitution method.

(Table 9)

(Table 10)

The results of Example 3 are shown in Table 11. Over the period from 1 day to 4 weeks after storage, the specific volume of the experimental plot 6 was maintained larger than that of the comparative plot 4. From the above, it contains ascorbic acid, ascorbate oxidase, glucose oxidase, and α-amylase, and glucose oxidase is 1-31 U / g and α-amylase is 0.1-3.5 U / g per 100 g of grain flour.
The improving agent can be produced without proofing in the ready-to-bake manufacturing method, but even when the proofing process is performed, it is effective in maintaining a large specific volume in long-term frozen storage. It has been shown.

(Table 11)

The improving agent for frozen dough in the present invention is an improving agent that enables ready-to-bake, which still has much room for improvement in bread quality, to be performed more easily and more stably. Rolling out bread dough can reduce transportation costs, etc., and since proofing process is not required, it is possible to provide freshly baked bread even for production staff who are unfamiliar with dough management, and to reduce the production process. It is thought that this will also lead to improvements in the working environment.

Claims (5)

A ready-to-bake frozen dough improver comprising ascorbic acid, ascorbate oxidase, glucose oxidase and α-amylase. A frozen dough improver comprising ascorbic acid, ascorbate oxidase, glucose oxidase and α-amylase, containing 1-31 U/g of glucose oxidase and 0.1-3.9 U of α-amylase per 100 g of flour Modifier for frozen dough for ready-to-bake. A method for producing a ready-to-bake using the agent according to claims 1 and 2. 4. The manufacturing method according to claim 3, which does not require proofing process. Bread containing the improving agent for frozen dough according to claims 1 and 2.