JP3797687B2 - Dough improver and dough manufacturing method using the same - Google Patents

Description

【００２７】

【００２８】

【００２９】
【表１】

【００３０】
実施例１に示したように、アスコルビン酸とアスコルビン酸オキシダーゼを併用することで、外皮が強化され、内相がソフトになった。また比較例２に示したように、生地強化に一般的に用いられるグルテンを用いると、外皮を強化することはできず、内相のソフトさも失われることが分かった。
【００３１】
実施例２〜実施例５、比較例５
以下の（１）配合、（２）工程によりバターロールを製造し、評価した。結果を表２に示した。
【００３２】

【００３３】

【００３４】
（２）工程
ミキシング 低速３分高速２分，↓油脂，低速１分高速４分
捏上温度 ２７℃
フロア ２８℃，８０分パンチ２０分
分割重量 ４０ｇ
ベンチ １５分
ホイロ ３８℃，３０分
焼成 ２１０℃，８分
【００３５】
【表２】

【００３６】
実施例２および３に示したようにアスコルビン酸を併用することで、外皮が強化され、内相がソフトになり、食感の優れた製品を得ることができた。
実施例５に示したように、アスコルビン酸オキシダーゼ添加量が少ないと、アスコルビン酸と併用しても外皮強化の効果を十分に得難い傾向があり、実施例４に示したように、アスコルビン酸オキシダーゼがアスコルビン酸に対し過剰に存在すると、内相のソフトさにやや欠ける傾向があった。
【００３７】
実施例６
以下の（１）配合、（２）工程によりイーストドーナツを製造し、評価した。結果を表３に示した。
【００３８】

【００３９】
（２）工程
ミキシング 低速３分高速２分，↓油脂，低速１分高速４分
捏上温度 ２７℃
フロア ２８℃，９０分
分割重量 ４５ｇ
ベンチ １５分
ホイロ ３８℃，３０分
フライ １８０℃，片面２分ずつ
【００４０】
比較例６
アスコルビン酸オキシダーゼ製剤を添加せずに、実施例６と同様に操作した。
結果を表３に示した。
【００４１】
実施例７
アスコルビン酸を小麦粉１００部当たり０．００５部（５０ｍｇ／小麦粉１ｋｇ）添加した他は、実施例６に示した配合にて、実施例６に示した工程により成型まで行い、−３０℃で６０分間凍結処理を行ってイーストドーナツ成型冷凍生地を製造した。−２０℃で１ヶ月間保存した後、解凍（２５℃，６０分）、ホイロ（３８℃，６０分）、フライ（１８０℃，片面２分ずつ）工程を行い、評価した。結果を表３に示した、
【００４２】
比較例７
アスコルビン酸オキシダーゼ製剤を添加せずに、実施例７と同様に操作した。結果を表３に示した。
【００４３】
【表３】

【００４４】
実施例６に示したように、アスコルビン酸とアスコルビン酸オキシダーゼを併用することで、製品への過剰な油の浸透がなくなり、油っぽさが軽減された他、製品のさくみが一層改善された。また外皮の保形性が向上するため、きれいなホワイトラインができ、外観の面でも改善され、商品価値も向上した。また実施例７に示したように、冷凍生地においても同様の効果が認められた。
【００４５】
実施例８
グルテン（昭和産業（株）製パウダーグルＡ）８ｋｇ、ジアセチル酒石酸モノグリセリド製剤１．６ｋｇをプロシェアミキサにて予備混合した、これに予め別に予備混合しておいたバイタルグルテン３３０ｇ、アスコルビン酸５０ｇ、アスコルビン酸オキシダーゼ製剤（ナガセ生化学工業（株）ＡＳＯ−１０）１０ｇ、アミラーゼ製剤（レーム社製ＦＤスーパー）１０ｇをミキサーに投入し、均一になるまで混合し、改良剤を調製した。
以下の（１）配合、（２）工程によりクロワッサン成型冷凍生地を製造し、評価した。結果を表４に示した。
【００４６】

【００４７】
（２）工程
ミキシング 低速３分高速１分，↓油脂，低速３分高速６分
捏上温度 ２５℃
フロア ２０℃，２０分
リターディング −２５℃，３０分、−２℃，９０分
ロールイン 三つ折り×２
リターディング −２５℃，３０分、−２℃，９０分
成型 三つ折り
凍結 −３５℃，６０分
保存 −２０℃，１ヶ月
解凍 ２５℃，６０分
ホイロ ３８℃，６０分
焼成 ２００℃，１２分
【００４８】
比較例８
アスコルビン酸オキシダーゼ製剤を添加せずに、実施例８と同様に改良剤を調製した。このとき、他の添加物の割合が同一になるように、アスコルビン酸オキシダーゼ製剤を強力粉に置き換えた。
実施例８と同様に操作してクロワッサン成型冷凍生地を製造し、評価した。結果を表４に示した。
【００４９】
【表４】

【００５０】
【発明の効果】
本発明により、皮がしっかりし、内相がソフトなイースト発酵食品が提供できる。イースト発酵食品のフライ処理製品の場合は、吸油感が少なく、油っぽくないイースト発酵食品のフライ製品の提供が可能となる。
冷凍生地の場合も解凍中の生地だれを防止し、皮がしっかりした内相がソフトなイースト発酵食品が提供できる。また冷凍生地のフライ処理製品においても解凍中の生地だれを防止し、吸油感が少なく、油っぽくないイースト発酵食品のフライ製品の提供が可能となる。[0001]
[Industrial application fields]
The present invention relates to a dough improving agent for improving dough and a dough producing method using the same. More specifically, the present invention relates to a dough improving agent for yeast fermented food such as bread, yeast donut, croissant and Danish pastry, a method for producing yeast fermented food dough using the same, a frozen dough improving agent and a method for producing frozen dough using the same. About.
[0002]
[Prior art]
For improving the dough of the yeast fermented food, an oxidizing agent is used as an accelerator for forming a gluten network.
For example, potassium bromate is known as an oxidizing agent that works from kneading of dough to baking, but it is not currently used because of its high persistence in the final product bread.
[0003]
Currently most practically used are ascorbic acid-based yeast foods and improvers. It is known that ascorbic acid is oxidized by oxygen contained in the dough during dough kneading to become dehydroascorbic acid, and this dehydroascorbic acid oxidizes the dough and promotes the formation of a gluten network.
However, there is little opportunity for ascorbic acid to be oxidized to dehydroascorbic acid in processes other than when kneading the dough, and the action of ascorbic acid cannot be expected in processes other than kneading the dough. Therefore, ascorbic acid needs to be added several times as much as potassium bromate in order to efficiently strengthen the dough in a short time. Further, when ascorbic acid is added excessively, the dough is first excessively tightened, and when the level is exceeded, the dough is softened.
[0004]
[Problems to be solved by the invention]
In order to obtain an oxidizing action over a long period of time from the kneading of the dough, it is necessary to continue the oxidation reaction from ascorbic acid to dehydroascorbic acid. That is, it is desired to develop some means for continuously oxidizing ascorbic acid to dehydroascorbic acid from the kneading of the dough to the baking stage.
We focused on ascorbate oxidase, which mediates this reaction.
Ascorbate oxidase (hereinafter sometimes abbreviated as “ASO”) present in wheat flour has been reported to mediate the oxidation reaction of ascorbic acid to dehydroascorbic acid (Cereal Foods World, Vol.38 No.8 page.554-556, 558-5591993 (T. Kuninori, J. Nishiyama). However, the activity of ascorbate oxidase in wheat flour is negligible and has been reported to be inactivated during storage (Z Lebensm Unters Forsch, Vol. 171 No. 6 page. 425-429 1980 K. Pfelicker S.). Roeung / Cereal Chem., Vol.63 No.3 page.197-200 1986 P. Cherdkiatgumchal DR Grant).
[0005]
That is, in order to efficiently oxidize ascorbic acid to dehydroascorbic acid, the ascorbate oxidase activity in the wheat flour alone is insufficient. In particular, it is difficult to continuously oxidize ascorbic acid to dehydroascorbic acid in a process where there is no opportunity to embed oxygen other than during chaos.
Even if ascorbate oxidase is used alone for the purpose of promoting gluten network formation, the effect of promoting the oxidation of SH bonds in the dough is small compared to other oxidases.
[0006]
The present invention seeks to provide means for obtaining an oxidizing action over a long period of time from kneading of the dough, that is, means for continuing to oxidize ascorbic acid to dehydroascorbic acid from kneading of the dough to the baking stage.
[0007]
[Means for Solving the Problems]
The present inventors have obtained knowledge that ascorbic acid continues to be oxidized to dehydroascorbic acid from the kneading of the dough until the baking stage by using ascorbic acid and ascorbic acid oxidase in combination.
[0008]
The appropriate balance between ascorbic acid and ascorbate oxidase was unclear. Therefore, the present inventors examined and clarified the appropriate amount of ascorbate oxidase added. Furthermore, in the course of studying this, the inventors have found an unexpected effect by using ascorbic acid and ascorbic acid oxidase in combination, and have completed the present invention.
[0009]
The present invention is a dough improving agent characterized by using ascorbic acid oxidase in combination with ascorbic acid. The dough improving agent of the present invention is a dough improving agent for yeast fermented foods such as bread, yeast donuts, croissants and Danish pastries. In addition, the present invention is a dough producing method characterized by using the above dough improving agent in producing dough, particularly yeast fermented food dough.
[0010]
In general, gluten used for the purpose of strengthening the dough has a thin and soft outer skin, but the inner phase loses its softness and becomes crunchy and strong. In addition, ascorbic acid alone cannot reinforce only the outer skin while keeping the inner phase soft. Only when ascorbic acid oxidase was used in combination with ascorbic acid, the outer skin of the product was strengthened, and the inner phase could be softened.
[0011]
Ascorbic acid is oxidized to dehydroascorbic acid from time to time as oxygen continues to be supplied during the dough kneading. On the other hand, dehydroascorbic acid oxidizes SH groups in the dough to promote the formation of a gluten network, and is itself reduced to ascorbic acid. Therefore, the abundance ratio of ascorbic acid and dehydroascorbic acid in the dough at the time of chaos is kept constant.
[0012]
Ascorbate oxidase acts as a catalyst for the oxidation of ascorbic acid in this reaction system. For this reason, if ascorbate oxidase is present in a certain amount or more, the oxidation of ascorbic acid in the dough is promoted and the formation of gluten network is further promoted, and the appropriate amount of ascorbic acid and ascorbate oxidase was examined. .
[0013]
In the post-fermentation process, there is little opportunity to embed oxygen in the dough and the oxidation reaction of ascorbic acid to dehydroascorbic acid hardly progresses, but ascorbic acid oxidization reaction occurs when ascorbate oxidase is present above a certain level. Progresses, and there is a difference in the oxidation reaction rate between the center and the surface of the dough. This is presumably because the amount of oxygen in the center of the dough is slight, while the surface of the dough is in contact with air.
[0014]
The activity of ascorbate oxidase is maximized in the proof (38-40 ° C), the reaction on the surface of the fabric is further promoted, and the gluten network on the surface of the fabric is strengthened. We found that the degree of dough strengthening differs between the dough surface and the inner phase part because the phase part lacks the oxygen required for the reaction. For this reason, the inner phase portion can be softened even though the surface of the dough is strengthened and firm even in the product after baking.
[0015]
It was found that in products that are fried, such as yeast donuts, extra oil is not sucked in due to the strengthening of the outer skin, and oil stains on the product surface are reduced even after cooling by cooling. Therefore, the frying product has less oil absorption, can reduce oiliness, and improves the commercial value of the product. In addition, by using the improving agent of the present invention, the white line (yeast donut has a low specific gravity, so it does not sink into oil like cake donut. For this reason, the center part comes into contact with the oil level due to dough expansion during frying. Since this part is not heated directly, it remains in a white line (this is called the white line), and the product value in appearance is also improved.
[0016]
The present invention is a frozen dough improving agent characterized by using ascorbic acid oxidase in combination with ascorbic acid. Moreover, it is a dough manufacturing method characterized by using the said dough improving agent in manufacture of this invention frozen dough.
[0017]
In the frozen dough, it was found that the strengthening of the outer skin prevents dripping of the dough particularly during thawing and the freezing resistance is improved. This is thought to be because the dough dripping at the time of thawing is suppressed because the gluten network on the surface of the dough is reconstructed by the residual activity of ascorbate oxidase as the dough temperature rises during thawing, and the outer skin is strengthened. .
For this reason, even in the frozen dough that is subjected to frying, the dough surface is strengthened before frying, preventing dripping of the dough, causing no excess oil to be sucked in, and after cooling by cooling, etc. We have found that products with less oil stains can be obtained. In particular, to prevent dripping of the fabric, a beautiful white line can be created and the product value can be improved.
[0018]
Since the frozen dough after proofing does not have a fermentation (proofing) process after thawing, if the dough is weakened, the gas in the dough escapes and the product deteriorates. When the improving agent of the present invention is used, the dough weakening during storage can be suppressed because the dough surface is strengthened in the molding-proof process before freezing. Moreover, since dough reinforcement | strengthening is possible by the residual activity of ascorbate oxidase in the thawing | decompression process, it can suppress that the gas in dough escapes. Therefore, the improving agent of the present invention is also effective for frozen dough after proofing.
[0019]
The minimum required addition amount of ascorbate oxidase is 1 U (unit) or more as ASO activity per 1 kg of flour. As for the amount of ascorbate oxidase added, it is desirable that the upper limit is 5 U as the ASO activity per 1 mg of ascorbic acid and the upper limit is 500 U per 1 kg of flour.
Therefore, in the present invention in which ascorbate oxidase is used in combination, the addition level of ascorbic acid is 1 to 100 mg, preferably 5 to 50 mg, per 1 kg of flour. The amount of ascorbate oxidase added here is ASO per 1 kg of flour. The activity is 1 to 500 U (preferably 1 to 250 U).
The ASO activity here refers to the amount of enzyme that oxidizes 1 μmol of ascorbic acid per minute when 1 ml of 0.5 mM ascorbic acid (pH 5.6) and 0.1 ml of ASO enzyme solution are reacted at 30 ° C. for 5 minutes. 1 U.
[0020]
The improving agent of the present invention is characterized by combining ascorbic acid and ascorbic acid oxidase, but if necessary, thickening polysaccharides such as guar gum and xanthan gum, food materials such as gluten and lecithin, diacetyl tartaric acid monoglyceride, stearoyl lactic acid A form in which an emulsifier such as sodium, succinic acid monoglyceride or the like, an enzyme agent such as amylase, hemicellulase or glucose oxidase, a saccharide such as glucose, or the like may be used.
[0021]
In addition, the minimum required amount of ascorbate oxidase for use in frozen dough is 2 U (units) or more as ASO activity per 1 kg of flour, and the amount of ascorbate oxidase added is 10 U as ASO activity per 1 mg of ascorbic acid. The upper limit is preferably 500 U per kg of flour.
Therefore, in the present invention in which ascorbate oxidase is used in combination, the level of ascorbic acid added is 10 to 500 mg, preferably 50 to 300 mg, per kg of flour. The amount of ascorbate oxidase added here is ASO per kg of flour. The activity is 2 to 500 U (preferably 2 to 300 U).
[0022]
When utilizing the improving agent of this invention for frozen dough, it is desirable to take the form which combined amylase and / or hemicellulase and / or an emulsifier at least.
Amylase and / or hemicellulase can supplement the extensibility of the dough and the soft feeling of the product, and is expected to improve the texture. The emulsifier works positively in terms of fabric strengthening and fabric progress.
[0023]
As an emulsifier, one or more kinds of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate, succinic acid monoglyceride, citric acid monoglyceride, soybean phospholipid, etc. A combination can be selected, but diacetyl tartaric acid monoglyceride is preferred.
[0024]
【Example】
The invention is illustrated by examples. The present invention is not limited by this example.
[0025]
Example 1 and Comparative Examples 1 to 4
A one-loaf bread was produced and evaluated by the following (1) formulation and (2) steps. The results are shown in Table 1.
[0026]

[0027]

[0028]

[0029]
[Table 1]

[0030]
As shown in Example 1, by using ascorbic acid and ascorbic acid oxidase in combination, the outer skin was strengthened and the inner phase became soft. Further, as shown in Comparative Example 2, it was found that when gluten generally used for dough reinforcement was used, the outer skin could not be strengthened and the softness of the inner phase was lost.
[0031]
Examples 2 to 5 and Comparative Example 5
A butter roll was produced and evaluated by the following steps (1) and (2). The results are shown in Table 2.
[0032]

[0033]

[0034]
(2) Process mixing Low speed 3 minutes High speed 2 minutes, oil and fat, low speed 1 minute, high speed 4 minutes
Floor 28 ° C, 80 minutes punch 20 minutes divided weight 40g
Bench 15 minutes proof 38 ° C, 30 minutes firing 210 ° C, 8 minutes [0035]
[Table 2]

[0036]
As shown in Examples 2 and 3, by using ascorbic acid in combination, the outer skin was strengthened, the inner phase became soft, and a product with an excellent texture could be obtained.
As shown in Example 5, when the amount of ascorbic acid oxidase added is small, there is a tendency that it is difficult to sufficiently obtain the effect of enhancing the outer skin even when used in combination with ascorbic acid. When it existed excessively with respect to ascorbic acid, the softness of the internal phase tended to be somewhat lacking.
[0037]
Example 6
Yeast donuts were produced and evaluated by the following (1) formulation and (2) steps. The results are shown in Table 3.
[0038]

[0039]
(2) Process mixing Low speed 3 minutes High speed 2 minutes, oil and fat, low speed 1 minute, high speed 4 minutes
Floor 28 ° C, 90 minutes divided weight 45g
Bench 15 minutes proof 38 ° C, 30 minutes fly 180 ° C, 2 minutes each side
Comparative Example 6
The same operation as in Example 6 was performed without adding the ascorbate oxidase preparation.
The results are shown in Table 3.
[0041]
Example 7
Except for adding 0.005 part of ascorbic acid per 100 parts of flour (50 mg / kg of wheat flour), the composition shown in Example 6 was used until the molding was carried out by the process shown in Example 6, and the temperature was −30 ° C. for 60 minutes. A frozen dough was produced by freezing. After storing at −20 ° C. for 1 month, thawing (25 ° C., 60 minutes), proofing (38 ° C., 60 minutes), and frying (180 ° C., 2 minutes each side) were performed and evaluated. The results are shown in Table 3,
[0042]
Comparative Example 7
The same operation as in Example 7 was performed without adding the ascorbate oxidase preparation. The results are shown in Table 3.
[0043]
[Table 3]

[0044]
As shown in Example 6, by using ascorbic acid and ascorbic acid oxidase in combination, excess oil permeation into the product was eliminated, the oiliness was reduced, and the product was further improved in depth. . In addition, the shape retention of the outer skin was improved, so a beautiful white line was created, the appearance was improved, and the product value was improved. Moreover, as shown in Example 7, the same effect was recognized also in frozen dough.
[0045]
Example 8
8 kg of gluten (Powder Glu A, Showa Sangyo Co., Ltd.) and 1.6 kg of diacetyltartaric acid monoglyceride preparation were premixed with a pro-shear mixer. 10 g of acid oxidase preparation (Nagase Seikagaku Co., Ltd. ASO-10) and 10 g of amylase preparation (FD Super manufactured by Rohm Co., Ltd.) were put into a mixer and mixed until uniform to prepare an improving agent.
A croissant-shaped frozen dough was manufactured and evaluated by the following (1) formulation and (2) steps. The results are shown in Table 4.
[0046]

[0047]
(2) Process mixing Low speed 3 minutes High speed 1 minute, oil and fat, low speed 3 minutes, high speed 6 minutes
Floor 20 ° C, 20 minutes retarding -25 ° C, 30 minutes, -2 ° C, 90 minutes Roll-in Trifold x 2
Retarding -25 ° C, 30 minutes, -2 ° C, 90 minutes Molded tri-fold freezing -35 ° C, 60 minutes storage -20 ° C, 1 month thaw 25 ° C, 60 minutes proof 38 ° C, 60 minutes baked 200 ° C, 12 minutes [0048]
Comparative Example 8
An improving agent was prepared in the same manner as in Example 8 without adding the ascorbate oxidase preparation. At this time, the ascorbate oxidase preparation was replaced with strong powder so that the proportions of other additives were the same.
A croissant-shaped frozen dough was manufactured and evaluated in the same manner as in Example 8. The results are shown in Table 4.
[0049]
[Table 4]

[0050]
【The invention's effect】
According to the present invention, it is possible to provide a yeast fermented food having a firm skin and a soft inner phase. In the case of a fried product of yeast fermented food, it is possible to provide a fried product of yeast fermented food that has little oil absorption and is not oily.
Even in the case of frozen dough, it is possible to provide a yeast fermented food that prevents dripping during the thawing and has a firm inner skin with a soft skin. In addition, it is possible to provide a fried product of a yeast fermented food product that prevents dripping during the thawing of frozen fried dough products, has less oil absorption, and is not oily.

Claims (4)

A yeast fermented food dough improving agent characterized by using ascorbic acid oxidase in combination with ascorbic acid. The yeast fermented food dough improving agent according to claim 1, wherein the dough improving agent is a frozen dough improving agent. A method for producing a yeast fermented food dough , wherein the dough improving agent according to claim 1 is used in producing the yeast fermented food dough. The method for producing a yeast fermented food dough according to claim 3 , wherein the dough is a frozen dough.