JP4233271B2 - Bread coated fabric improver - Google Patents
Bread coated fabric improver Download PDFInfo
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- JP4233271B2 JP4233271B2 JP2002141272A JP2002141272A JP4233271B2 JP 4233271 B2 JP4233271 B2 JP 4233271B2 JP 2002141272 A JP2002141272 A JP 2002141272A JP 2002141272 A JP2002141272 A JP 2002141272A JP 4233271 B2 JP4233271 B2 JP 4233271B2
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Description
【0001】
【発明の属する技術分野】
この発明は、パン用被覆生地改良剤及びそのパン用被覆生地改良剤を添加したパン用被覆生地で覆われたことを特徴とするパンに関する。
【0002】
【従来の技術】
従来、メロンパン等の一般的な製造方法は、菓子パン生地を成型して内生地とし、さらにその外側を薄力小麦粉、砂糖、バター、香料、色素および膨張剤を原料とする被覆生地で覆い、成型してホイロ後焼成していた。この焼成時に被覆生地の流動性が増し過ぎて、パン生地の側面から下方へダレてしまい、鉄板の所に固まりになったり、不均一に覆われた形状となったりして、見栄えの悪いでき上がりとなってしまう問題があった。また、焼成後には経時的に被覆生地部分が吸湿してべとつくため包装紙に付着して剥がれ、見栄えが悪くなったり、食する際に手を汚してしまったりする問題があった。
このため、α化澱粉を添加する生地も提案されていた(特開平7−99878)が、完全には解決されていなかった。
【0003】
【発明が解決しようとする課題】
本願発明は、焼成中のダレ、焼成後の経時的吸湿を抑えるためのパン用被覆生地改良剤及びこのパン用被覆生地改良剤を添加したパン用被覆生地を使用した見栄えが良く、べとつきの少ないパンを製造することを目的とする。
【0004】
【課題を解決するための手段】
本願発明者らは、小麦粉、油脂、糖、卵等を主原料とするパン用被覆生地において、生地原料にガラクトマンナンの加水分解物を添加することで、焼成中のダレ、焼成後の経時的吸湿を抑えることができ、見栄えが良く、べとつきの少ないパンを製造することができることを見出し、本願発明を完成した。
【0005】
【発明の実施の形態】
本願発明におけるガラクトマンナンとは、マンノースを主成分とする糖鎖にガラクトースを主成分とする側鎖が結合した多糖類であれば特に限定するものではなく、例えば、グアガム、ローカストビーンガム、タラガム等が挙げられ、好ましくは、グアガム又はローカストビーンガムである。
本願発明におけるガラクトマンナンの加水分解物の原料としては、上記ガラクトマンナンの1種又は2種以上を併用して使用することができる。2種以上を併用する場合、それらを別々に加水分解した後に混合しても良いし、混合した物を加水分解しても良い。
【0006】
溶解時の粘度が高いと、生地の製造時の混練等が困難となるため、加水分解により、低粘度化されたものであることが必須であり、1%水溶液をB型粘度計を用いて測定した時の粘度が10mPa・s以下であること、及び2,000〜100,000の平均分子量を持つことが望ましい。
1%水溶液をB型粘度計を用いて測定した時の粘度が10mPa・s以下であれば、生地の粘度としては製造上問題なく、好ましくは、5.0mPa・s以下である。
通常、平均分子量が100,000を超えると、粘度が高く生地の製造時の混練が困難となり、また、伸展性が悪くなる等、不都合が生じる場合が多い。更に好ましくは平均分子量として5,000〜40,000程度に分解したものである。平均分子量がこれより小さくなると、効果が弱くなり、これより大きくなると、上述の如く、粘度が高くなり、製造上の問題がある。
平均分子量の測定方法は、特に限定するものではないが、ポリエチレングリコール(分子量;2,000、20,000、100,000等)をマーカーに高速液体クロマトグラフ法(カラム;YMC−Pack Diol−120(株)ワイエムシィ製等)を用いて、分子量分布を測定する方法等を用いることにより求めることができる。
【0007】
本願発明における加水分解の方法については、酵素による方法、酸による方法等、特に限定するものではないが、酵素による分解が一定の品質のものが得られ易いため好ましい。酵素分解法に用いられる酵素は、マンノース直鎖を加水分解するものであれば市販のものでも天然由来のものでも特に限定されるものではないが、アスペルギルス属菌又はリゾープス属菌由来のβ−ガラクトマンナナーゼが好ましく、アスペルギルス属菌由来のβ−ガラクトマンナナーゼが更に好ましい。
使用する酵素は、1種のみでも良いし、2種以上を併用することもできる。
【0008】
本願発明におけるガラクトマンナンの加水分解物を含有するパン用被覆生地改良剤は、ガラクトマンナンの加水分解物単品でも使用できるが、他の配合成分として、通常、食品の賦形剤として使用されるものや、パンやパン用被覆生地の原料として使用されるもの等、例えば、デキストリン、澱粉、小麦粉、糖類等、の1種又は2種以上を適宜選択して配合して使用できる。
本願発明におけるガラクトマンナンの加水分解物を含有するパン用被覆生地改良剤の添加量は、被覆生地中の油脂や糖質の配合割合によって適宜調整することができ、特に限定するものではないが、生地重量に対して、ガラクトマンナンの加水分解物として1〜15%が好ましく、より好ましくは3〜10%である。添加量がこの量未満では効果に乏しく、この量を超えると、被覆生地部分が固い食感になってしまうため、好ましくない。
【0009】
通常の被覆生地は小麦粉、バター又はマーガリン等の油脂、糖類、卵、ベーキングパウダー等の膨張剤を基本原料とし、必要に応じ牛乳、水、その他任意の香料、色素、調味料、呈味剤等を加え、混練して調製されるが、本願発明の被覆生地はこれにガラクトマンナンの加水分解物を含有するパン用被覆生地改良剤を添加するものである。
また、本願発明のパン用被覆生地改良剤は、通常の被覆生地としてだけではなく、冷凍生地や、被覆生地原料中の一部分、例えば、粉末部分のみを混合したパン用被覆生地ミックスとしても利用できる。
【0010】
前記における油脂類としては、バター、マーガリン、ショートニング等があり、その他従来使用されている他の油脂類を使用することができる。
前記における糖類としては、砂糖、グラニュー糖等があり、その他従来使用されている他の糖類を使用することができる。
またその他、香料、色素、膨張剤、pH調整剤等も、従来パン用被覆生地に用いられていたものは何れも使用することができる。
【0011】
パン用被覆生地の固さは、柔らかく流動性を有するいわゆる「絞り生地」であっても、流動性を有しないいわゆる「ビスケット生地」のいずれであっても良い。
本願発明のガラクトマンナンの加水分解物を含有するパン用被覆生地改良剤を添加したパン用被覆生地は、メロン風味を有する本来のメロンパン用に限定されることなく広くパン用被覆生地として使用することができる。
【0012】
本願発明のパンの製造において内生地は、小麦粉、砂糖、マーガリン、ショートニング、イースト、食塩、卵、脱脂粉乳、イーストフード等の従来知られた原料に水を加えて混練した通常の菓子パン生地を使用することができる。
本願発明のパン用被覆生地改良剤を添加した被覆生地を内生地に被覆、焼成する方法については、特に限定するものではないが、本願発明のパン用被覆生地改良剤を添加した被覆生地をビスケット生地として使用する場合、内生地を分割後、本願発明のパン用被覆生地改良剤を添加した被覆生地で包み成形してホイロを取った後焼成することができる。また、絞り生地として使用する場合、内生地の分割後ホイロを取った後、本願発明のパン用被覆生地改良剤を添加した被覆生地を内生地上部表面に絞り成形した後焼成することができる。
【0013】
本願発明のガラクトマンナンの加水分解物を含有するパン用被覆生地改良剤を添加した被覆生地は、パンの製造時に同時に製造することもできるし、別途製造したものを冷凍生地としておき、使用することもできる。
以下実施例を挙げて本願発明を具体的に説明するが、本願発明は、以下の実施例に限定されるものではない。
【0014】
【実施例】
実施例1
水1.2kgに0.1N塩酸を加えてpHを4.5に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ0.2gとグアガム粉末100gを加え50℃で24時間酵素反応を行った。反応終了後90℃、30分間加熱して酵素失活を行った後、活性炭20gを加えた。30分後濾過分離して透明な水溶液1100gを得た。この水溶液を噴霧乾燥し、本願発明品(平均分子量20,000)の粉末92gを得た。このものの、1%水溶液をB型粘度計(東機産業(株))を用いて測定した時の粘度は、2mPa・sであった。
【0015】
実施例2
水1.2kgに0.1N塩酸を加えてpHを4.5に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ0.2gとローカストビーンガム粉末100gを加え50℃で24時間酵素反応を行った。反応終了後90℃、30分間加熱して酵素失活を行った後、活性炭20gを加えた。30分後濾過分離して透明な水溶液1150gを得た。この水溶液を噴霧乾燥し、本願発明品(平均分子量12,000)の粉末93gを得た。このものの、1%水溶液をB型粘度計(東機産業(株))を用いて測定した時の粘度は、1.5mPa・sであった。
【0016】
実施例3
水1.2kgにクエン酸を加えてpHを4.5に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ0.2gとグアガム粉末100gを加え50℃で24時間酵素反応を行った。反応終了後90℃、30分間加熱して酵素失活を行った後、活性炭20gを加えた。30分後濾過分離して透明な水溶液1200gを得た。この水溶液を固形分が20%になるまで減圧濃縮後、デキストリンを固形分の1/2量溶解し、噴霧乾燥し、本願発明品の粉末140gを得た。デキストリンを添加する前の液を分析した結果、平均分子量20,000であり、1%水溶液をB型粘度計(東機産業(株))を用いて測定した時の粘度は、2mPa・sであった。
【0017】
実施例4
小麦粉100gに対し、実施例1で得られた本願発明のパン用被覆生地改良剤10g、グラニュー糖50g、ショートニング20g、ベーキングパウダー2g、食塩0.5gおよびメロンフレーバー0.1gを均一に混合した後、水35gを加えて撹拌混合して、パン用被覆生地Aを得た。
上記のパン用被覆生地改良剤を実施例2で得られたもの10gに代え、同様にして、パン用被覆生地Bを得た。
更にパン用被覆生地改良剤を実施例3で得られたもの15gに代え、同様にして、パン用被覆生地Cを得た。
【0018】
実施例5
内生地を通常の要領により製造した。つまり、中種配合として、強力小麦粉70g、イースト3g、イーストフード0.1g、水20gの各原料を混練し、ついで28℃、2.5時間の中種発酵工程を経た後、本捏配合として、強力小麦粉30g、砂糖25g、ショートニング6g、卵5g、脱脂粉乳2g、塩1g、水45gの原料を加えて混練し、更に28℃、30分間のフロアータイム工程を経て、生地のガス抜きを行い、ついで1個あたり、50gに分割形成し、内生地を製造した。
上記内生地に、実施例4で得られた本願発明のパン用被覆生地A30gを被覆し、被覆生地部分にメロンパンの溝をつけ38℃、湿度80%、50分間のホイロをとった後、焼成(200℃、25分)し、本願発明のパンAを得た。
パン用被覆生地B、パン用被覆生地Cについても同様にして焼成(200℃、25分)し、パンB、パンCを得た。
【0019】
比較例1
実施例4における本願発明のパン用被覆生地改良剤の代わりに小麦粉を使用する以外は同様にしてパン用被覆生地を得た。
更に、実施例5で得られた内生地に上記パン用被覆生地30gを被覆し、ホイロをとった後、焼成(200℃、25分)し、パンを得た。
【0020】
比較例2
実施例4における本願発明のパン用被覆生地改良剤の代わりにα化加工澱粉を使用する以外は同様にしてパン用被覆生地を得た。
更に、実施例5で得られた内生地に上記パン用被覆生地30gを被覆し、ホイロをとった後、焼成(200℃、25分)し、パンを得た。
【0021】
試験例
次に、実施例5と比較例1、2で得られたパンについて評価した。
まず、焼成時の被覆生地のダレを目視により観察し、ダレがなく見栄えの良いものを10点、ダレがひどく見栄えが非常に悪いものを1点として10段階評価した。
次いで、それぞれのパンをビニール袋に入れてヒートシールにて封をし、20℃、湿度60%の環境試験器中で2日間保管した後、袋から取り出し、被覆生地部分の状態を観察し、べとつき及び袋への付着が無いものを10点、べとつき及び袋への付着が非常に多いものを1点として10段階評価した。
評価方法は、各5個をそれぞれ別々のパネラーが評価し、その平均点を評価点とした。その結果を表1に示した。
【0022】
【表1】
【0023】
表1より明らかな様に、実施例5のパンはいずれも、ほとんど生地のダレやべとつきが無く、見栄えの良いものであった。
【0024】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
(1) ガラクトマンナンの加水分解物を含有することを特徴とするパン用被覆生地改良剤。
(2) ガラクトマンナンの加水分解物の1%水溶液をB型粘度計を用いて測定した時の粘度が10mPa・s以下であることを特徴とする(1)記載のパン用被覆生地改良剤。
(3) ガラクトマンナンの加水分解物の平均分子量が2,000〜100,000であることを特徴とする(1)又は(2)記載のパン用被覆生地改良剤。
(4) ガラクトマンナンがグアガムであることを特徴とする(1)〜(3)いずれか記載のパン用被覆生地改良剤。
【0025】
(5) (1)〜(4)いずれか記載のパン用被覆生地改良剤を配合したことを特徴とするパン用被覆生地ミックス。
(6) 絞り生地用であることを特徴とする(5)記載のパン用被覆生地ミックス。
(7) ビスケット生地用であることを特徴とする(5)記載のパン用被覆生地ミックス。
(8) (1)〜(4)いずれか記載のパン用被覆生地改良剤を配合したことを特徴とするパン用被覆生地。
(9) (5)〜(7)いずれか記載のパン用被覆生地ミックスを配合したことを特徴とするパン用被覆生地。
【0026】
(10) 絞り生地であることを特徴とする(8)〜(9)いずれか記載のパン用被覆生地。
(11) ビスケット生地であることを特徴とする(8)〜(9)いずれか記載のパン用被覆生地。
(12) (8)〜(11)いずれか記載のパン用被覆生地で覆われたことを特徴とするパン。
【0027】
【発明の効果】
本願発明のパン用被覆生地改良剤を使用することにより、被覆生地のダレを抑えることができ、更に、保管中のべとつきも抑えることができる。
本願発明はパン用被覆生地の改善に効果が大であり、食品産業に大いに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a bread covered with a bread coated dough improving agent and a bread coated dough improving agent to which the bread coated dough improving agent is added.
[0002]
[Prior art]
Conventionally, a general manufacturing method such as melon bread is to mold pastry bread dough into an inner dough, and then cover the outer side with a coated dough made from thin flour, sugar, butter, fragrance, pigment and swelling agent, and mold And it was baked after proofing. During the baking, the fluidity of the coated dough increases so much that it sags downward from the side of the bread dough, becomes solid at the iron plate, or becomes unevenly covered, resulting in a poor-looking finish. There was a problem that would become. In addition, after baking, the coated fabric portion absorbs moisture and becomes sticky, so that it adheres to and peels off from the wrapping paper, resulting in problems such as poor appearance and dirty hands.
For this reason, a dough to which pregelatinized starch is added has also been proposed (Japanese Patent Laid-Open No. 7-99878), but has not been completely solved.
[0003]
[Problems to be solved by the invention]
The present invention has a good appearance and less stickiness by using a bread covering dough improving agent for suppressing sag during baking, moisture absorption over time after baking, and a bread covering dough added with this bread covering dough improving agent. The purpose is to produce bread.
[0004]
[Means for Solving the Problems]
Inventors of the present application added a hydrolyzate of galactomannan to the dough raw material in a bread-coated dough mainly composed of flour, fats, sugars, eggs, etc. The present invention was completed by finding that it is possible to suppress moisture absorption, produce a good-looking and less sticky bread.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The galactomannan in the present invention is not particularly limited as long as it is a polysaccharide in which a side chain mainly composed of galactose is bonded to a sugar chain mainly composed of mannose. For example, guar gum, locust bean gum, tara gum, etc. Preferably, it is guar gum or locust bean gum.
As a raw material of the hydrolyzate of galactomannan in the present invention, one or more of the above galactomannans can be used in combination. When using 2 or more types together, you may mix, after hydrolyzing them separately, and you may hydrolyze the mixed thing.
[0006]
If the viscosity at the time of dissolution is high, kneading and the like during the production of the dough becomes difficult. Therefore, it is essential that the viscosity is reduced by hydrolysis, and a 1% aqueous solution is obtained using a B-type viscometer. It is desirable that the viscosity when measured is 10 mPa · s or less and has an average molecular weight of 2,000 to 100,000.
If the viscosity when a 1% aqueous solution is measured using a B-type viscometer is 10 mPa · s or less, the viscosity of the dough has no problem in production, and is preferably 5.0 mPa · s or less.
Usually, when the average molecular weight exceeds 100,000, inconveniences such as high viscosity and difficulty in kneading at the time of production of dough and poor extensibility are often caused. More preferably, the average molecular weight is decomposed to about 5,000 to 40,000. When the average molecular weight is smaller than this, the effect is weakened. When the average molecular weight is larger than this, as described above, the viscosity becomes high, and there is a problem in production.
The method for measuring the average molecular weight is not particularly limited, but high performance liquid chromatography (column: YMC-Pack Diol-120) using polyethylene glycol (molecular weight; 2,000, 20,000, 100,000, etc.) as a marker. It can be determined by using a method for measuring the molecular weight distribution, etc. manufactured by YMC Co., Ltd.
[0007]
The hydrolysis method in the present invention is not particularly limited, such as an enzyme method, an acid method, etc., but is preferable because degradation with an enzyme is easy to obtain with a certain quality. The enzyme used in the enzymatic degradation method is not particularly limited as long as it hydrolyzes the mannose straight chain, and it is not particularly limited as long as it is commercially available or naturally derived, but β-galacto derived from Aspergillus or Rhizopus Mannanase is preferable, and β-galactomannanase derived from Aspergillus is more preferable.
Only one type of enzyme may be used, or two or more types may be used in combination.
[0008]
The bread covering dough improving agent containing the hydrolyzate of galactomannan in the present invention can be used as a single product of hydrolyzate of galactomannan, but is usually used as an excipient for food as another compounding component. In addition, one or two or more kinds such as dextrin, starch, wheat flour, saccharide, etc., which are used as raw materials for bread or bread-coated dough can be appropriately selected and used.
The addition amount of the bread covering dough improving agent containing the hydrolyzate of galactomannan in the present invention can be appropriately adjusted according to the blending ratio of fats and sugars in the covering dough, but is not particularly limited. 1-15% is preferable as a hydrolyzate of galactomannan with respect to dough weight, More preferably, it is 3-10%. If the added amount is less than this amount, the effect is poor, and if it exceeds this amount, the coated dough portion becomes hard and unpreferable.
[0009]
Ordinary coated dough is made from fat, fats such as wheat flour, butter or margarine, sugar, eggs, baking powder, etc. as basic raw materials, and milk, water, other optional flavors, pigments, seasonings, flavoring agents, etc. as necessary The coated dough of the present invention is prepared by adding a bread covering dough improving agent containing a hydrolyzate of galactomannan to this.
In addition, the coated dough improving agent for bread of the present invention can be used not only as an ordinary coated dough but also as a frozen dough or a mixed dough mix for bread in which only a portion of the coated dough material, for example, a powder portion is mixed. .
[0010]
Examples of the fats and oils include butter, margarine, and shortening, and other conventionally used fats and oils can be used.
Examples of the saccharide include sugar and granulated sugar, and other conventionally used saccharides can be used.
In addition, any of fragrances, pigments, swelling agents, pH adjusters and the like conventionally used for bread-coated dough can be used.
[0011]
The hardness of the bread dough may be so-called “squeezed dough” that is soft and fluid, or so-called “biscuit dough” that does not have fluidity.
The bread covering dough added with the bread covering dough improving agent containing the hydrolyzate of galactomannan of the present invention is not limited to the original melon bread having a melon flavor, and widely used as a bread covering dough Can do.
[0012]
In the production of the bread of the present invention, the inner dough is a conventional confectionery bread dough kneaded by adding water to conventionally known ingredients such as flour, sugar, margarine, shortening, yeast, salt, egg, skim milk powder, yeast food, etc. can do.
The method of coating and baking the coated dough added with the bread covering dough improving agent of the present invention on the inner dough is not particularly limited, but the coated dough added with the bread covering dough improving agent of the present invention is biscuits. When used as a dough, it can be fired after dividing the inner dough, wrapping and forming it with a coated dough to which the coated dough improving agent for bread of the present invention is added, taking a proof. Moreover, when using as a squeezed dough, after dividing | segmenting a proof after the division | segmentation of an inner dough, the covering dough which added the covering dough improving agent for bread of this invention can be squeezed and baked on the inner dough upper surface.
[0013]
The coated dough to which the coated dough improving agent for bread containing the hydrolyzate of galactomannan of the present invention is added can be produced at the same time as the bread is produced, or separately produced as frozen dough and used. You can also.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.
[0014]
【Example】
Example 1
The pH was adjusted to 4.5 by adding 0.1N hydrochloric acid to 1.2 kg of water. To this, 0.2 g of β-galactomannanase produced by Aspergillus and 100 g of guar gum powder were added, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 g of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1100 g of a transparent aqueous solution. This aqueous solution was spray-dried to obtain 92 g of a powder of the present invention product (average molecular weight 20,000). When this 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.), the viscosity was 2 mPa · s.
[0015]
Example 2
The pH was adjusted to 4.5 by adding 0.1N hydrochloric acid to 1.2 kg of water. To this, 0.2 g of β-galactomannanase produced by Aspergillus sp. And 100 g of locust bean gum powder were added, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 g of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1150 g of a transparent aqueous solution. This aqueous solution was spray-dried to obtain 93 g of a powder of the present invention product (average molecular weight 12,000). Of this, the viscosity when a 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) was 1.5 mPa · s.
[0016]
Example 3
Citric acid was added to 1.2 kg of water to adjust the pH to 4.5. To this, 0.2 g of β-galactomannanase produced by Aspergillus and 100 g of guar gum powder were added, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 g of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1200 g of a transparent aqueous solution. After concentration of this aqueous solution under reduced pressure until the solid content became 20%, dextrin was dissolved in 1/2 amount of the solid content and spray-dried to obtain 140 g of the powder of the present invention product. As a result of analyzing the liquid before adding dextrin, the average molecular weight was 20,000, and the viscosity when a 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) was 2 mPa · s. there were.
[0017]
Example 4
After uniformly mixing 10 g of wheat flour with 10 g of the bread covering dough improving agent of the present invention obtained in Example 1, 50 g of granulated sugar, 20 g of shortening, 2 g of baking powder, 0.5 g of salt and 0.1 g of melon flavor. Then, 35 g of water was added and mixed by stirring to obtain a coated dough A for bread.
The above-mentioned bread covering dough improving agent was replaced with 10 g obtained in Example 2, and bread covering dough B was obtained in the same manner.
Further, the bread coated dough improving agent was replaced with 15 g obtained in Example 3, and similarly a bread coated dough C was obtained.
[0018]
Example 5
The inner fabric was produced in the usual manner. That is, as a medium seed blend, each material of 70 g of strong wheat flour, 3 g yeast, 0.1 g yeast food, and 20 g water is kneaded, followed by a medium seed fermentation process at 28 ° C. for 2.5 hours, , 30g of strong wheat flour, 25g of sugar, 6g of shortening, 5g of egg, 2g of skim milk powder, 1g of salt, 45g of water, kneaded and further degassing the dough through a floor time process at 28 ° C for 30 minutes Then, 50 g per piece was divided and formed to produce an inner dough.
The inner dough was coated with 30 g of the bread-coated dough A of the present invention obtained in Example 4, and a groove of a melon bread was applied to the coated dough part, followed by taking a proof of 38 ° C., 80% humidity, 50 minutes, and baking. (200 ° C., 25 minutes) to obtain bread A of the present invention.
The bread-coated dough B and the bread-coated dough C were fired in the same manner (200 ° C., 25 minutes) to obtain bread B and bread C.
[0019]
Comparative Example 1
A bread-coated dough was obtained in the same manner except that flour was used instead of the bread-coated cloth improving agent of the present invention in Example 4.
Furthermore, the inner dough obtained in Example 5 was coated with 30 g of the above-mentioned coated dough for bread, and after taking a proof, it was baked (200 ° C., 25 minutes) to obtain bread.
[0020]
Comparative Example 2
A coated dough for bread was obtained in the same manner except that pregelatinized starch was used in place of the bread coated dough improving agent of the present invention in Example 4.
Furthermore, the inner dough obtained in Example 5 was coated with 30 g of the above-mentioned coated dough for bread, and after taking a proof, it was baked (200 ° C., 25 minutes) to obtain bread.
[0021]
Test Example Next, the breads obtained in Example 5 and Comparative Examples 1 and 2 were evaluated.
First, sagging of the coated fabric at the time of firing was visually observed, and 10 grades were evaluated, with 10 sagging having no sagging and having a good appearance, and 1 scoring very bad looking.
Next, put each bread in a plastic bag and seal it with heat seal, store it in an environmental tester at 20 ° C and 60% humidity for 2 days, then remove it from the bag and observe the state of the coated fabric part, A 10-point evaluation was made with no stickiness and adhesion to the bag, and a 10-point evaluation was made with very much stickiness and adhesion to the bag.
In the evaluation method, each of the five pieces was evaluated by different panelists, and the average score was used as the evaluation score. The results are shown in Table 1.
[0022]
[Table 1]
[0023]
As is clear from Table 1, all the breads of Example 5 had a good appearance with almost no sagging or stickiness of the dough.
[0024]
Examples of the present invention and the target product are as follows.
(1) A bread dough improving agent comprising a hydrolyzate of galactomannan.
(2) The bread covering dough improving agent according to (1), wherein the viscosity of the 1% aqueous solution of a hydrolyzate of galactomannan is 10 mPa · s or less when measured using a B-type viscometer.
(3) The bread dough improving agent according to (1) or (2), wherein the hydrolyzate of galactomannan has an average molecular weight of 2,000 to 100,000.
(4) The coated dough improving agent for bread according to any one of (1) to (3), wherein the galactomannan is guar gum.
[0025]
(5) A bread dough mix characterized by blending the bread dough improving agent according to any one of (1) to (4).
(6) The covered dough mix for bread according to (5), characterized in that it is for drawn dough.
(7) The bread dough mix according to (5), characterized in that it is for biscuit dough.
(8) A bread-coated dough characterized by blending the bread-coated cloth improving agent according to any one of (1) to (4).
(9) A bread-coated dough comprising the bread-coated cloth mix according to any one of (5) to (7).
[0026]
(10) The covered dough for bread according to any one of (8) to (9), which is a drawn dough.
(11) The covered dough for bread according to any one of (8) to (9), which is a biscuit dough.
(12) A bread covered with the bread dough according to any one of (8) to (11).
[0027]
【The invention's effect】
By using the coated dough improving agent for bread of the present invention, sagging of the coated dough can be suppressed, and stickiness during storage can also be suppressed.
The present invention is greatly effective in improving the bread dough and can greatly contribute to the food industry.
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